Mitigation Strategies for the Reduction of 2- and 3-MCPD Esters and Glycidyl Esters in the Vegetable Oil Processing Industry.
3-monochloropropane-1,2-diol esters
glycidyl esters
oil refining
processing contaminants
vegetable oil
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
Mar 2019
Mar 2019
Historique:
received:
11
09
2018
revised:
08
11
2018
accepted:
08
11
2018
entrez:
18
12
2020
pubmed:
1
3
2019
medline:
1
3
2019
Statut:
ppublish
Résumé
The refining of vegetable oils leads to the formation of 2- and 3-monochloropropane-1,2-diol esters (2- and 3-MCPD-E), and glycidyl esters (Gly-E). A literature review was performed aiming to provide up-to-date knowledge on mitigation strategies during oil refining that can reduce the formation of these three processing contaminants. The review used the database Scopus and covered the period from 2009 to 2017. Most of the 18 papers dealt with palm oil and two papers with vegetable oil. Most studies focused on 3-MCPD-E, some on Gly-E, and none on 2-MCPD-E. Water degumming was able to reduce the concentrations of 3-MCPD-E by 84% and Gly-E by 26%. Neutralization of the oil reduced concentrations of 3-MCPD-E by 81% and Gly-E by 84%. Bleaching with synthetic magnesium silicate reduced the 3-MCPD-E concentration by 67%. For the deodorization step, several mitigation strategies, such as double-deodorization, the addition of various antioxidants, or a longer deodorization time, can reduce the formations of 3-MCPD-E by 82% and Gly-E by 78%. Postrefining mitigation, including the use of absorbents, enzymes, or rebleaching of the oil, has also been reported to produce desirable contaminant reduction. Postrefining treatment with calcinated zeolite was able to reduce the 3-MCPD-E concentration by 19% and the Gly-E concentration by 77%. Applying combined mitigation strategies to multiple steps of oil refining is likely crucial in order to adequately reduce levels of 3-MCPD-E and Gly-E.
Identifiants
pubmed: 33336948
doi: 10.1111/1541-4337.12415
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
349-361Subventions
Organisme : Ministerie van Landbouw, Natuur en Voedselkwaliteit
ID : TKI-AF-16002
Organisme : Ministerie van Landbouw, Natuur en Voedselkwaliteit
ID : BO-46-002-021
Informations de copyright
© 2019 Institute of Food Technologists®.
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