Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

The aim of this study was the analytical evaluations of human milk fat substitutes (HMFS) synthesized via enzymatic interesterification of lard and milk thistle oil mixtures by a immobilized commercial sn-1,3-specific lipase, using calorimetric and chromatographic methods. The mixtures of lard and milk thistle oil at mass ratio 6: 4 and 8: 2 were interesterified for 2, 4 and 6 h at the temperature of 60 degrees C. The determination of fatty acid composition was carried out by gas chromatographic analysis of fatty acid methyl esters. The positional distribution of fatty acids in the sn-2 and sn-1,3 positions of triacylglycerols was based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions. Pressure differential scanning calorimetry (PDSC) method was used for the determination of the oxidative stability of HMFS. The oxidative induction time was obtained from the PDSC curves. Due to enzymatic interesterification of mixtures of lard and milk thistle oil, new HMFS that have a similar regiospecific structure of triacylglycerols to human milk fat can be produced. The induction time obtained from PDSC measurements can be used as a parameter for the assessment of the resistance of tested fats to their thermal-oxidative decomposition.info:eu-repo/semantics/publishedVersio

Analysis of possibilities of using biomass from cherry and morello cherry stones for energy purposes

Growing demand for energy and care about natural environment is the motivation to find alternative sources of energy. One of them is biomass from cherry and morello cherry stones, which is food processing industry waste. Stones have fairly good physical properties regarding material for combustion. Cherry and morello cherry crop in Poland is at the level of 200 thousand tons yearly, and processing them generates a considerable amount of waste that consists of stones, which may be used for energy purposes. In the work, the initial water content (u), curves of combustion in different temperatures, percentage ash content, heat of combustion and percentage share of stone in the whole fruit were determined

The combined use of GC, PDSC and FT-IR techniques to characterize fat extracted from commercial complete dry pet food for adult cats

This study aims to compare the quality of fat extracted from different priced dry pet food for adult cats through classical and instrumental methods: pressure differential scanning calorimetry (PDSC), Fourier transform infrared spectroscopy (FT-IR) or gas chromatography (GC). Fat extracted from pet food was examined for induction time (IT), fatty acid composition, free fatty acid (FFA) content and peroxide value with the use of PDSC, GC, acid–base and iodometric titration, respectively. FT-IR data from the selected spectral regions correlate with the value of oxidation IT or the content of FFA. This resulted in construction of a reference model for IT with the following statistical features: Rcalibration = 0.917 (RMSEC = 28.0) and Rvalidation = 0.841 (RMSEP = 34.6). For fatty acid content, model statistics were as follows: Rcalibration = 0.912 (RMSEC = 0.61) and Rvalidation = 0.856 (RMSEP = 0.75). Discriminant model that uses spectral data alone, calculated with performance index 83.7 allowed distinguishing the studied pet food samples due to the price. Studies conducted proved PDSC and IR as reliable analytical techniques to control and monitor the quality of dry pet food for cats. Considering quality of the studied samples, it was proved that low-priced pet foods can be stored longer than premium-priced ones, while former is nutritionally more beneficial for adult cats

Some Aspects of the Modelling of Thin-Layer Drying of Sawdust

Drying of spruce, beech, willow, and alder sawdust was examined in a laboratory type dryer. The effect of drying air temperature T (25, 60, and 80 °C) and airflow velocity v (0.01, 0.15, and 1.5 m/s) was investigated. The obtained results demonstrated that drying air temperature and airflow velocity have impacts on the drying of sawdust. The experimental dehydration data of sawdust obtained were fitted to theoretical, semi-theoretical, and empirical thin-layer models. The accuracies of the models were estimated using the correlation coefficient (R), root mean square error (RMSE), and reduced chi-square (χ2). All models except the theoretical model of a sphere described the drying characteristics of sawdust satisfactorily. The effect of T and v on the parameters (constants and coefficients) of the drying models were determined. The effect, by the proposed equations, was also described. This work combines aspects of mechanical engineering and modelling of the drying process

Some Aspects of the Modelling of Thin-Layer Drying of Sawdust

Drying of spruce, beech, willow, and alder sawdust was examined in a laboratory type dryer. The effect of drying air temperature T (25, 60, and 80 °C) and airflow velocity v (0.01, 0.15, and 1.5 m/s) was investigated. The obtained results demonstrated that drying air temperature and airflow velocity have impacts on the drying of sawdust. The experimental dehydration data of sawdust obtained were fitted to theoretical, semi-theoretical, and empirical thin-layer models. The accuracies of the models were estimated using the correlation coefficient (R), root mean square error (RMSE), and reduced chi-square (χ2). All models except the theoretical model of a sphere described the drying characteristics of sawdust satisfactorily. The effect of T and v on the parameters (constants and coefficients) of the drying models were determined. The effect, by the proposed equations, was also described. This work combines aspects of mechanical engineering and modelling of the drying process

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by Lactobacillus strains on the fatty acid profile and their positional distribution in triacylglycerols of beverage obtained from germinated bean “Piękny Jaś Karłowy” (Phaseolus vulgaris) fermented by Lactobacillus strains. The population of lactobacilli (the pour plate method), pH, the fatty acid profile (gas chromatograph with a flame ionization detector), and the positional distribution of fatty acids in triacylglycerols (GC-FID) were determined before and after the fermentation of received beverages. The fermentation of beverages did not change the lactobacilli population (over 7 log10 CFU/g), but changed pH (to 4.7–3.7 or 5.8–5.6), fatty acid profile, and the positional distribution of fatty acids were observed. The fermentation process contributed to an increase in the share of palmitic, stearic, and oleic acids in the fatty acid profile compared to that in raw bean seeds. The fermentation processes changed the share of individual acids in positions sn–1 and sn–3 depending on Lactobacillus strain used. Compared to non-fermented beverages, in most fermented beverages, a lower share of palmitic and stearic acids, as well as a higher share of oleic acid in the sn–2 were observed

Genetic Determination of the Amount of White Spotting: A Case Study in Siberian Cats

The current hypothesis, along with the opinion of the breeders, is that a cat with two copies of the white spotting allele (SS) has white on more than half of its body, while a cat with only one copy (Ss) has white on less than half of its body. The present study was based on the analysis of two large pedigree databases of Siberian cats (23,905 individuals in PawPeds and 21,650 individuals in Felis Polonia database). The distribution of the amount of white spotting in the offspring of cats with different amounts of white was investigated. Significant differences compared to expected distributions were observed. In many cases the amount of white in cats that were supposed to be homozygous was less than 50% of the body, while in many supposedly heterozygous cats a very large amount of white (over 50%) was observed. This phenomenon was also presented on the verified examples of the specific families excluding possible errors in determining the amount of white by the breeder. The collected evidence suggests that there are other factors involved in the inheritance of the amount of white in cats and the current hypothesis should be revised

Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> Lipase

The aim of this research was to evaluate the quality and oxidative stability of enzymatically interesterified plant oil blends. The model plant oil blends consisted of tomato seed oil and coconut oil, which were applied to enzymatic interesterification in the presence of a microbial lipase. To obtain quality characteristics of the enzymatically interesterified oil blends, the following analyses were performed: fatty acids composition and their distribution in internal position (sn-2) in triacylglycerols, oxidative induction time, melting profile, acid value (AV), and peroxide value (PV). The analyzed oil blends contain 6 to 25% monounsaturated fatty acids and 16 to 42% polyunsaturated fatty acids. Additionally, it was noticed that the major monounsaturated fatty acid was oleic acid, with its contribution ranging from 9 to 19%. In most cases, oleic and linoleic acids occupied the sn-2 position of the triacylglycerol molecules, with their contribution reaching 35 to 72% and 34 to 71%, respectively. The enzymatically interesterified oil mixtures were characterized by a relatively long oxidation induction time (41–87 min). Melting profiles of the tested samples revealed the presence of a diversified number of endothermic peaks. The AV and PV of the tested oil blends exceeded 10 mg KOH g−1 fat and 1 meq O2 kg−1 fat, respectively. In conclusion, the tested interesterified plant oil blends are characterized by acceptable thermal and oxidative stability and fatty acid profile