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Ethyl oleate synthesized from fermentation waste and its stability evaluation as a food additive

2026-04-02Artigo de investigação Acesso aberto
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dc.contributor.authorFontes, Ana Luiza
dc.contributor.authorSoares, Ana Maria S.
dc.contributor.authorTeixeira, Francisca S.
dc.contributor.authorCosta, Paula T.
dc.contributor.authorPimentel, Lígia L.
dc.contributor.authorRodríguez-Alcalá, Luís Miguel
dc.date.accessioned2026-05-05T16:27:16Z
dc.date.available2026-05-05T16:27:16Z
dc.date.issued2026-04-02
dc.description.abstractEthyl oleate (EO) is an emerging compound used in the food industry as a pre-treatment additive in preservation processes, such as drying, allowing the shelf-life to be extended while preserving the nutritional value of the treated food without compromising consumer safety. Currently, EO is mostly synthesised from edible oils, which raises concerns about competition with the food chain. As an alternative, we previously developed an EO product from a High-Oleic Waste (HOW) obtained from industrial distillation pipelines. Due to the potential application of EO as a food additive, the present study aimed to evaluate its stability throughout its shelf-life in comparison with two commercial benchmarks under accelerated conditions (40 °C, 75% relative humidity, 6 months). Colour parameters (Total Colour Difference and Yellow Index), structural properties by FTIR-ATR, thermal properties by DSC, compositional stability by GC-MS, formation of lipid oxidation products by UV-Vis and cytotoxicity in keratinocytes were evaluated at the beginning (T0) and at the end (T6) of the assay. In general, the synthesised EO showed no considerable changes in the parameters studied after storage, being comparable to the assayed benchmarks. In conclusion, the developed EO was found to be stable during the assayed shelf-life, confirming its potential suitability as an additive for the food industry. Future studies should perform validation in food matrices.eng
dc.identifier.doi10.3390/foods15081382
dc.identifier.eid105037053593
dc.identifier.other3f140b92-c4b5-4069-87f5-a22b5c4cdc6a
dc.identifier.pmid42073272
dc.identifier.urihttp://hdl.handle.net/10400.14/57651
dc.identifier.wos001750315300001
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectHigh oleic wasteeng
dc.subjectEthyl oleateeng
dc.subjectWaste valorisationeng
dc.subjectFood additiveeng
dc.subjectStabilityeng
dc.titleEthyl oleate synthesized from fermentation waste and its stability evaluation as a food additive
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue8
oaire.citation.volume15
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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