Modern Methods of Degumming of Vegetable Oils: An Analytical Review
DOI:
https://doi.org/10.20535/ibb.2021.5.2.227359Keywords:
phospholipid content, acid degumming, enzymatic degumming, ultrasound, membrane technologyAbstract
The review article compares and discusses the most common ways to degumming vegetable oils. Its purpose is to update the information on this stage of vegetable oil refining in order to provide an opportunity to choose the optimal degumming method for the manufacturer. Degumming is the first of the stages of oil processing, designed to remove phospholipids, the presence of which makes it impossible to carry out high-quality performance of all subsequent stages of refining. The fractional composition of plant phospholipids of various oils is presented, the features of their structure, which affect their hydrophilicity, are considered. Various theoretical approaches to the degumming process are considered. The article compares the disadvantages, advantages and effectiveness of aqueous, acidic, enzymatic degumming, total degumming, and soft degumming. Enzymatic degumming is today considered the main method for extracting phospholipids from oils. Under industrial conditions, for oils with a low phospholipid content (for example, sunflower oil), the use of phospholipases in order to obtain a low-phosphoric oil (less than 10 ppm) is reasonable (with an eye to reducing oil losses at this stage). But this is only possible if preliminary acid degumming is carried out. The advantages and difficulties of enzymatic degumming are considered. The combination of acid degumming with alkaline neutralization is perhaps the most effective and easiest way to obtain oil with a low residual phospholipid content. Despite the traditional nature of this approach, it remains highly effective, the easiest to implement, and inexpensive. The intensification of the mixing of the phases "oil–degumming agent" leads to a significant increase in the efficiency of degumming. The article discusses the use of ultrasonic and cavitation devices for this purpose. A promising direction in the development of food industry technologies today is the use of membranes. The features of this physical method of degumming are considered. The selected type of degumming and the conditions for its implementation affect not only the composition and performance of oils, but also the quality and safety of a valuable by-product of this stage – lecithin. The highest quality lecithin is obtained as a result of water or enzymatic degumming – water or aqueous solutions of enzymes do not negatively affect the quality indicators of lecithin, its composition. Lecithin obtained by water degumming contains almost no non-hydrophilic phospholipids. Lecithin obtained using phospholipases contains increased amounts of lysoforms of phospholipids, which positively affects its surfactant properties.
References
Bollmann H. Process for obtaining the lecithin obtained by leaching oil seeds or their press cake with a mixture of alcohol and benzene or gasoline. Patent of Germany DE382912C, published 08.10.1923.
Robert C., Couëdelo L, Vaysse C, Michalski M-C. Vegetable lecithins: A review of their compositional diversity, impact on lipid metabolism and potential in cardiometabolic disease prevention. Biochimie. 2020;169:121-32. DOI: 10.1016/j.biochi.2019.11.017
O'Donnell VB, Rossjohn J, Wakelam MJ. Phospholipid signaling in innate immune cells. Journal of Clinical Investigation. 2018;128(7):2670-79. DOI: 10.1172/JCI97944
Cesarini S, Haller RF, Diaz P, Nielsen PM. Combining phospholipases and a liquid lipase for one-step biodiesel production using crude oils. Biotechnology for Biofuels. 2014;7(1):29. DOI: 10.1186/1754-6834-7-29
Alagumuthu M, Dahiya D, Singh Nigam P. Phospholipid – the dynamic structure between living and non-living world; a much obligatory supramolecule for present and future. AIMS Molecular Science. 2019;6(1):1-19. DOI: 10.3934/molsci.2019.1.1
dos Passos RM, Ferreira RSB, Batista EAC, Meirelles AJA, Maximo GJ, Ferreira MC, Sampaio KA. Degumming Alternatives for Edible Oils and Biodiesel Production. Food and Public Health. 2019;9(5):139-47.
Dijkstra A. Introduction to degumming. Lipidlibrary.aocs.org. 2019. Available from: https://lipidlibrary.aocs.org/edible-oil-processing/introduction-to-degumming
Gupta AKS. Neuere Entwicklungen auf dem Gebiet der Raffination der Speiseöle. Fette, Seifen, Anstrichmittel. 1986;88(3):79-86. DOI: 10.1002/lipi.19860880302
Sengar G, Kaushal P, Sharma HK, Kaur M. Degumming of rice bran oil. Reviews in Chemical Engineering. 2014;30(2):183-98. DOI: 10.1515/revce-2013-0030
Sampaio KA, Zyaykina N, Uitterhaegen E, De Greyt W, Verhé R, de Almeida Meirelles AJ, Stevens CV. Enzymatic degumming of corn oil using phospholipase C from a selected strain of Pichia pastoris. LWT. 2019;107:145-50. DOI: 10.1016/j.lwt.2019.03.003
Ye Z, Qiao X, Luo Z, Hu C, Liu L, He D. Optimization and comparison of water degumming and phospholipase C degumming for rapeseed oil. CyTA - Journal of Food. 2016;14(4):604-12. DOI: 10.1080/19476337.2016.1182218
Paisan S, Chetpattananondh P, Chongkhong S. Assessment of water degumming and acid degumming of mixed algal oil. Journal of Environmental Chemical Engineering. 2017;5(5):5115-23. DOI: 10.1016/j.jece.2017.09.045
Cleenewerck B, Dijkstra AJ. The Total Degumming Process – Theory and Industrial Application in Refining and Hydrogenation. Lipid / Fett. 1992;94(8):317-22. DOI: 10.1002/lipi.19920940809
Galhardo F, Dayton C. Enzymatic degumming. Lipidlibrary.aocs.org. 2019. Available from: https://lipidlibrary.aocs.org/edible-oil-processing/enzymatic-degumming
Zorn K, Oroz-Guinea I, Brundiek H, Bornscheuer UT. Engineering and application of enzymes for lipid modification, an update. Progress in Lipid Research. 2016;63:153-64. DOI: 10.1016/j.plipres.2016.06.001
Sein A, de Jong RM, Van Rij ET, Bijleveld W, Wilbrink MH. Phospholipase C. Patent WO2016162456A1, published 13.10.2016.
Tang L, Liu Y, Borch K, Brask J. Polypeptides having phospholipase C activity and polynucleotides encoding same. Patent WO2012062817A1, published 18.05.2012.
Okudaira M, Inoue A, Shuto A, Nakanaga К, Kano К, Makide К, et al. Separation and quantification of 2-acyl-1-lysophospholipids and 1-acyl-2-lysophospholipids in biological samples by LC-MS/MS. Journal of Lipid Research. 2014;55(10):2178-92. DOI: 10.1194/jlr.D048439
Gupta MK. Practical Guide to Vegetable Oil Processing. 2nd Edition. Lynnwood, TX: Elsevier; 2017, 508 p.
Lamas DL, Crapiste GH, Constenla DT. Changes in quality and composition of sunflower oil during enzymatic degumming process. LWT - Food Science and Technology. 2014;58(1):71-6. DOI: 10.1016/j.lwt.2014.02.024
Qu Y, Sun L, Li X, Zhou S, Zhang Q, Sun L, et al. Enzymatic degumming of soybean oil with magnetic immobilized phospholipase A2. LWT. 2016;73:290-5. DOI: 10.1016/j.lwt.2016.06.026
Gladky FF, Voloshenko SV. The possibility of carrying out the reaction of hydration of phospholipids of oils using the enzyme preparation of phospholipase C. Bulletin of the National Technical University "KhPI". Series: New solutions in modern technologies. 2011;(5):32-37.
Jiang X, Chang M, Jin Q, Wang X. Application of phospholipase A1and phospholipase C in the degumming process of different kinds of crude oils. Process Biochemistry. 2015;50(3):432-7. DOI: 10.1016/j.procbio.2014.12.011
Szydłowska-Czerniak A, Łaszewska A. Optimization of a soft degumming process of crude rapeseed oil - Changes in its antioxidant capacity. Food and Bioproducts Processing. 2017;105:26-35. DOI: 10.1016/j.fbp.2017.05.012
Choukri A, Kinany MA, Gibon V, Tirtiaux A, Jamil S. Improved oil treatment conditions for soft degumming. Journal of the American Oil Chemists' Society. 2001;78(11):1157-60. DOI: 10.1007/s11746-001-0405-x
Adedi E, Sahari MA, Barzegar M, Azizi MH. Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physico-chemical properties of bleached soya bean oil. International Journal of Food Science & Technology. 2015;50(4):857-63. DOI: 10.1111/ijfs.12689
Mahmood-Fashandi H, Ghavami M, Gharachorloo M, Abbasi R, Mousavi Khaneghah A. Using of Ultrasonic in Degumming of Soybean and Sunflower Seed Oils: Comparison with the Conventional Degumming. Journal of Food Processing and Preservation. 2017;41(1):e12799. DOI: 10.1111/jfpp.12799
More NS, Gogate PR. Ultrasound assisted enzymatic degumming of crude soybean oil. Ultrasonics Sonochemistry. 2018;42:805-13. DOI: 10.1016/j.ultsonch.2017.12.031
Jiang X, Chang M, Wang X, Jin Q, Wang X. The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A1. Ultrasonics Sonochemistry. 2014;21(1):142-8. DOI: 10.1016/j.ultsonch.2013.07.018
Osadchuk PI, Kudashev SM. Intensification of the hydration process during the purification of sunflower oil using ultrasound. Scientific Works [ONAFT]. 2010;38(2):321-3.
More NS, Gogate PR. Intensified degumming of crude soybean oil using cavitational reactors. Journal of Food Engineering. 2018;218:33-43. DOI: 10.1016/j.jfoodeng.2017.08.029
Manjula S, Subramanian R. Membrane Technology in Degumming, Dewaxing, Deacidifying, and Decolorizing Edible Oils. Critical Reviews in Food Science and Nutrition. 2006;46(7):569-92. DOI: 10.1080/10408390500357746
Abdellah MH, Scholes CA, Liu L, Kentish SE. Efficient degumming of crude canola oil using ultrafiltration membranes and bio derived solvents. Innovative Food Science & Emerging Technologies. 2020;59;102274. DOI: 10.1016/j.ifset.2019.102274
Sehn GAR, Gonçalves LAG, Ming CC. Ultrafiltration-based degumming of crude rice bran oil using a polymer membrane. Grasas y Aceites. 2016;67(1):e120. DOI: 10.3989/gya.0498151
Wibisono Y, Nugroho WA, Chung T-W. Dry Degumming of Corn-oil for Biodiesel Using a Tubular Ceramic Membrane. Procedia Chemistry. 2014;9:210-9. DOI: 10.1016/j.proche.2014.05.025
Aissou M, Chemat-Djenni Z, Yara-Varón E, Fabiano-Tixier A-S, Chemat F. Limonene as an agro-chemical building block for the synthesis and extraction of bioactive compounds. Comptes Rendus Chimie. 2017;20(4):346-58. DOI: 10.1016/j.crci.2016.05.018
Adhami K, Asadollahzadeh H, Ghazizadeh M. A novel process for simultaneous degumming and deacidification of Soybean, Canola and Sunflower oils by tetrabutylphosphonium phosphate ionic liquid. Journal of Industrial and Engineering Chemistry. 2019;76:245-50. DOI: 10.1016/j.jiec.2019.03.048
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
The ownership of copyright remains with the Authors.
Authors may use their own material in other publications provided that the Journal is acknowledged as the original place of publication and National Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute” as the Publisher.
Authors are reminded that it is their responsibility to comply with copyright laws. It is essential to ensure that no part of the text or illustrations have appeared or are due to appear in other publications, without prior permission from the copyright holder.
IBB articles are published under Creative Commons licence:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under CC BY 4.0 that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
