Displaying all 7 publications

  1. Khor YP, Koh SP, Long K, Long S, Ahmad SZ, Tan CP
    Molecules, 2014 Jul 01;19(7):9187-202.
    PMID: 24988188 DOI: 10.3390/molecules19079187
    Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm. The pH for the emulsion samples ranged from 2.52 to 4.38 and thus were categorised as acidic. In a texture analysis, C2 was described as the most firm, very adhesive and cohesive, as well as having high compressibility properties. From a rheological viewpoint, all the emulsion samples exhibited non-Newtonian behaviour, which manifested as a shear-thinning property. The G'G'' crossover illustrated by the VCO emulsion in the amplitude sweep graph but not the other commercial samples illustrated that the VCO emulsion had a better mouthfeel. In this context, the VCO emulsion yielded the highest zeta potential (64.86 mV), which was attributed to its strong repulsive forces, leading to a good dispersion system. C2 comprised the highest percentage of fat among all emulsion samples, followed by the VCO emulsion, with 18.44% and 6.59%, respectively.
  2. Khor YP, Wan SY, Tan CP, Zhao G, Li C, Wang Y, et al.
    Food Res Int, 2021 03;141:109897.
    PMID: 33641946 DOI: 10.1016/j.foodres.2020.109897
    Basa catfish is a good source for fish oil extraction, which was believed to have good thermo-oxidative stability because of its similar fatty acid composition to that of palm olein (PO). The thermo-oxidative stability of PO, basa catfish oil (FO), and palm olein-basa fish oil blend (PO-FO; ratio 1:1) was evaluated after 75 frying cycles. No significant difference was observed in p-anisidine value, TOTOX value, conjugated trienes, monomeric oxidized triacylglycerols, and free fatty acids concentration after frying. Moreover, compared to PO, FO exhibited lighter color, lower acid value, conjugated dienes, polymerized triacylglycerol, and total polar content. The PO-FO blend also demonstrated a more favorable frying stability compared to the other two frying systems. These findings indicated that FO could be proposed as a promising alternative to common PO, and its blending with other vegetable oils at an appropriate ratio might improve the overall oil frying quality for future industrial applications.
  3. Sim BI, Muhamad H, Lai OM, Abas F, Yeoh CB, Nehdi IA, et al.
    J Oleo Sci, 2018 Apr 01;67(4):397-406.
    PMID: 29526878 DOI: 10.5650/jos.ess17210
    This paper examines the interactions of degumming and bleaching processes as well as their influences on the formation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters in refined, bleached and deodorized palm oil by using D-optimal design. Water degumming effectively reduced the 3-MCPDE content up to 50%. Acid activated bleaching earth had a greater effect on 3-MCPDE reduction compared to natural bleaching earth and acid activated bleaching earth with neutral pH, indicating that performance and adsorption capacities of bleaching earth are the predominant factors in the removal of esters, rather than its acidity profile. The combination of high dosage phosphoric acid during degumming with the use of acid activated bleaching earth eliminated almost all glycidyl esters during refining. Besides, the effects of crude palm oil quality was assessed and it was found that the quality of crude palm oil determines the level of formation of 3-MCPDE and glycidyl esters in palm oil during the high temperature deodorization step of physical refining process. Poor quality crude palm oil has strong impact towards 3-MCPDE and glycidyl esters formation due to the intrinsic components present within. The findings are useful to palm oil refining industry in choosing raw materials as an input during the refining process.
  4. Khor YP, Sim BI, Abas F, Lai OM, Wang Y, Nehdi IA, et al.
    J Sci Food Agric, 2019 Dec;99(15):6989-6997.
    PMID: 31414493 DOI: 10.1002/jsfa.9989
    BACKGROUND: Recycled oil has emerged as a significant food safety issue and poses a major threat to public health. To date, very limited studies have been conducted aiming to detect the adulteration of used and recycled palm olein in refined, bleached and deodorized palm olein (RBDPO). In the present study, oil samples that underwent controlled heating and deep-frying studies were refined using the common oil refining procedure to simulate the production of recycled oil. Polymerized triacylglycerol (PTG), oxidized monomeric triacylglycerols (oxTAGs), such as epoxy, keto and hydroxy acids, and caprylic acid have been proposed as potential indicators for tracking the adulteration of recycled oil.

    RESULTS: For PTG, triacylglycerol oligomers and dimers showed a significant increase (P 

  5. Khor YP, Hew KS, Abas F, Lai OM, Cheong LZ, Nehdi IA, et al.
    Foods, 2019 Oct 11;8(10).
    PMID: 31614487 DOI: 10.3390/foods8100475
    The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such as monomeric oxidized triacylglycerols (oxTAG), total polar compounds (TPC), polymerized triacylglycerols (PTG), oxidative stability, and fatty acid composition. After 24 h of heating, the TPC and triacylglycerol oligomers showed a linear increase with heating time at all heating temperatures. At the end of the heating study, more epoxy acids were formed than keto and hydroxy acids. Moreover, caprylic acid, which was not present in fresh oil, was formed in significant amounts. The increase in oxTAG was strongly correlated with the increase in the p-anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.
  6. Sim BI, Khor YP, Lai OM, Yeoh CB, Wang Y, Liu Y, et al.
    Food Chem, 2020 Oct 30;328:127147.
    PMID: 32497897 DOI: 10.1016/j.foodchem.2020.127147
    The reduction of the 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) was successfully achieved by the optimization of four processing parameters: phosphoric acid dosage, degumming temperature, bleaching earth dosage, and deodorization temperature by response surface methodology without the need for additional processing steps. The optimized processing conditions were 0.31% phosphoric acid dosage, 50 °C degumming temperature, 3% bleaching earth dosage, and 240 °C deodorization temperature. The optimization resulted in more than 80% and 65% reduction of 3-MCPDE and GE levels, respectively with color and FFA contents maintained in the acceptable range specified by Palm Oil Refiners Association of Malaysia. The optimized refining condition was transferred to macro scale refining units of 1 kg and 3 kg capacities to investigate its successful application during scale-up process.
  7. Ng SP, Khor YP, Lim HK, Lai OM, Wang Y, Wang Y, et al.
    Foods, 2020 Jul 03;9(7).
    PMID: 32635372 DOI: 10.3390/foods9070877
    The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G' higher than G". During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.
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