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Dong S, Zhou Y, Sun S, Chen X. Preparation of a novel healthy tiger nut oil-based margarine fat with low trans and saturated fatty acids. Food Chem 2023; 427:136731. [PMID: 37392631 DOI: 10.1016/j.foodchem.2023.136731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 06/15/2023] [Accepted: 06/24/2023] [Indexed: 07/03/2023]
Abstract
The present study sought to develop a novel healthy margarine fat with low levels of trans and saturated fatty acids in order to promote healthier alternatives. In this work, tiger nut oil was first used as a raw material to prepare margarine fat. The effects of mass ratio, reaction temperature, catalyst dosage, and time on the interesterification reaction were investigated and optimized. The results showed that, the margarine fat with ≤40% saturated fatty acids was achieved using a 6:4 mass ratio of tiger nut oil to palm stearin. The ideal interesterification parameters were 80 °C, 0.36% (w/w) catalyst dosage, and 32 min. Compared with physical blends, the interesterified oil had lower solid fat content (3.71% at 35 °C), lower slip melting point (33.5 °C), and lower levels of tri-saturated triacylglycerols (1.27%). This investigation provides important information for the utilization of tiger nut oil in healthy margarine formulation.
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Affiliation(s)
- Shuaihao Dong
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China
| | - Yanxia Zhou
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China
| | - Shangde Sun
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China.
| | - Xiaowei Chen
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China
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2
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Huang J, Lu Y, Jin J, Song Z, Tang J. Chemical transesterification of flaxseed oil and medium‐chain triacylglycerols: MLCT yield, DAG content, physicochemical properties, minor compounds and oxidation stability. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jianhua Huang
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Yanting Lu
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Jun Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhihua Song
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Junjun Tang
- Jiangsu Xingfumen Grain and Oil Co. LTD Taixing 225442 China
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3
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Romero S, Minari RJ, Collins SE. Bio-paraffin from Soybean Oil as Eco-friendly Alternative to Mineral Waxes. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c00322] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sandra Romero
- Instituto de Desarrollo Tecnológico para la Industria Química, CONICET−UNL, Güemes 3450, 3000, Santa Fe, Argentina
| | - Roque J. Minari
- Instituto de Desarrollo Tecnológico para la Industria Química, CONICET−UNL, Güemes 3450, 3000, Santa Fe, Argentina
- Facultad de Ingeniería Química, Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, 3000, Santa Fe, Argentina
| | - Sebastián E. Collins
- Instituto de Desarrollo Tecnológico para la Industria Química, CONICET−UNL, Güemes 3450, 3000, Santa Fe, Argentina
- Facultad de Ingeniería Química, Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, 3000, Santa Fe, Argentina
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4
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Functionality improvement of virgin coconut oil through physical blending and chemical interesterification. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03309-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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5
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Farajzadeh Alan D, Naeli MH, Naderi M, Jafari SM, Tavakoli HR. Production of Trans-free fats by chemical interesterified blends of palm stearin and sunflower oil. Food Sci Nutr 2019; 7:3722-3730. [PMID: 31763021 PMCID: PMC6848835 DOI: 10.1002/fsn3.1231] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 08/29/2019] [Accepted: 08/31/2019] [Indexed: 11/28/2022] Open
Abstract
In this study, production of trans-free fats through chemical interesterification of binary blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after the process was investigated. Analyzed responses included fatty acid and triacylglycerol composition, iodine value, free fatty acid (FFA), soap content, peroxide value (PV), plastic range, slip melting point (SMP), solid fat content (SFC), and oxidative stability along with potential applications of the interesterified fats. Transfatty acid content of PS/SFO blends was lower than 0.36%. Chemical interesterification increased the FFA and soap content and also decreased PV and oxidative stability index (at 110°C). After the process, SMP and SFC were reduced, also the plastic range transferred to the lower temperatures. All the interesterified blends melted completely at the body temperature, and their SFC was <32%. The melting characteristics of the PS/SFO-interesterified blends were suitable for many fat-based products.
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Affiliation(s)
- Davood Farajzadeh Alan
- Medicine, Quran and Hadith Research CenterBaqiyatallah University of Medical SciencesTehranIran
| | - Mohammad Hossein Naeli
- Department of Food Science and TechnologyFaculty of Agricultural EngineeringSari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Mehdi Naderi
- Department of Food Materials and Process Design EngineeringFaculty of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringFaculty of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Hamid Reza Tavakoli
- Health Research CenterLife Style InstituteBaqiyatallah University of medical SciencesTehranIran
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6
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Tourchi Rudsari M, Najafian L, Shahidi SA. Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (
Sesamum indicum
) blends. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14101] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mahdis Tourchi Rudsari
- Department of Food Science and Technology, Sari Branch Islamic Azad University Sari Iran
| | - Leila Najafian
- Department of Food Science and Technology, Sari Branch Islamic Azad University Sari Iran
| | - Seyed Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
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7
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Effect of Operating Variables and Kinetics of the Lipase Catalyzed Transesterification of Ethylene Carbonate and Glycerol. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4030075] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Glycerol carbonate (GC) is a value-added product originating from the valorization of widely available glycerol (Gly), a side stream from the production of biodiesel. Here we approach the production of this chemical comparing two reactions based on the transesterification of Gly with dimethyl carbonate (DMC) and ethylene carbonate (EC). When using DMC, it was observed that the free enzyme CALB (lipase B from Candida antarctica) gave the best results, whereas Eversa Transform (a genetic modification of Thermomyces lanuginosus lipase) performed better than the rest if EC was the reagent. With the selected catalysts, their immobilized analogous enzymes Novozym 435 and Lypozyme TL IM, respectively, were also tested. Observing that the yields for the reaction with EC were significantly faster, other operating variables were evaluated, resulting the best performance using a closed system, tert-butanol as solvent, a concentration of enzyme Eversa Transform of 3% w/w, a molar excess of EC:Gly of 9:1 and a temperature of 60 °C. Finally, several runs were conducted at different temperatures and molar ratios of EC:Gly, fitting a kinetic model to all experimental data for the reaction catalyzed with Eversa Transform. This model included the bimolecular transesterification reaction of Gly and EC catalyzed by the lipase and a reversible ring-opening polymerization of EC.
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Mahjoob R, Mohammadi Nafchi A, Omidbakhsh Amiri E, Farmani J. An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil. Food Sci Biotechnol 2018; 27:343-352. [PMID: 30263757 PMCID: PMC6049649 DOI: 10.1007/s10068-017-0262-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 10/11/2017] [Accepted: 11/13/2017] [Indexed: 10/18/2022] Open
Abstract
In this study, the effect of interesterification (using sodium methoxide) on physicochemical characteristics of fully hydrogenated palm olein (FHPO)/soybean oil blends (10 ratios) was investigated. Interesterification changed free fatty acid content, decreased oil stability index, solid fat content (SFC) and slip melting point (SMP), and does not affected the peroxide value. With the increase of FHPO ratio, oil stability index, SFC and SMP increased in both the interesterified and non-interesterified blends. Fats with higher FHPO ratio had narrower plastic range, as well. Compared to the initial blends, interesterified fats had wider plastic ranges at lower temperatures. Both the non-interesterified and interesterified blends showed monotectic behavior. The Gompertz function could describe SFC curve (as a function of temperature, saturated fatty acid (SFA) content or both) and SMP (as a function of SFA) of the interesterified fats with high R2 and low mean absolute error.
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Affiliation(s)
- Raheleh Mahjoob
- Department of Food Science and Technology, Faculty of Agriculture, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Faculty of Agriculture, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Elahe Omidbakhsh Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box 578, Sari, Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box 578, Sari, Iran
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Saghafi Z, Naeli MH, Tabibiazar M, Zargaraan A. Zero-Trans
Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12033] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Zahra Saghafi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences, Attar Nishabouri St. Ghol-Ghasht Ave; Tabriz 5166614711 Iran
| | - Mohammad Hossein Naeli
- Department of Food Science and Technology, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; Darya St, Sari 578 Iran
| | - Mahnaz Tabibiazar
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences, Attar Nishabouri St. Ghol-Ghasht Ave; Tabriz 5166614711 Iran
| | - Azizollaah Zargaraan
- Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition and Food Science, National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences and Health Services, Hafezi St; Tehran 19395-4741 Iran
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Li Y, Zhao J, Xie X, Zhang Z, Zhang N, Wang Y. A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil. Food Chem 2018; 255:405-413. [PMID: 29571493 DOI: 10.1016/j.foodchem.2018.02.086] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 01/11/2018] [Accepted: 02/15/2018] [Indexed: 10/18/2022]
Abstract
The health hazard of tallow and partial hydrogenated oils is well known in margarine productions. For this, food manufactures are urged to develop novel alternatives for healthier margarine formulations. The highest interesterification degree acquired with lipase Lipozyme 435 standing out from other catalysts (solid acid, sodium hydroxide and methoxide) was applied to produce low trans margarine fat analogs to beef tallow (BT) with the blend of soybean oil (SO) and fully hydrogenated palm oil (FHPO) in a mass ratio of 4:3. Reaction parameters like enzyme dosage (4.2 wt%), temperature (95 °C) and time (245 min) were optimized using the Box-Behnken design. Regarding fatty acid profiles, triacylglycerol species, solid fat content, polymorphism, melting and crystallization behaviors, the resulting interesterified oil was characterized in comparison with BT, FHPO and the SO-FHPO blend so as to prove its potential in formulating low trans fat margarines because of desirable physicochemical properties and polymorphs.
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Affiliation(s)
- Ying Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China
| | - Jinli Zhao
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Xiaodong Xie
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China
| | - Zhen Zhang
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China
| | - Ning Zhang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China.
| | - Yong Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China.
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11
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Rohm H, Schäper C, Zahn S. Interesterified fats in chocolate and bakery products: A concise review. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.076] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Jin J, Wang Y, Su H, Warda P, Xie D, Liu Y, Wang X, Huang J, Jin Q, Wang X. Oxidative stabilities of mango kernel fat fractions produced by three-stage fractionation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1253096] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jun Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yue Wang
- State Key Laboratory of Edible Vegetable Oil Testing, Food Inspection Authority of Zhangjiagang Entry–Exit Inspection and Quarantine Bureau, Zhangjiagang, P.R. China
| | - Hang Su
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Pembe Warda
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Ministry of Health, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Dan Xie
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Joint Laboratory for Deep processing of Marine Biological Resources, ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd., Wuxi, P. R. China
| | - Yijun Liu
- State Key Laboratory of Edible Vegetable Oil Testing, Food Inspection Authority of Zhangjiagang Entry–Exit Inspection and Quarantine Bureau, Zhangjiagang, P.R. China
| | - Xiaosan Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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13
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Description of melting curves of enzymatically interesterified blends of fully hydrogenated palm olein and soybean oil by sigmoidal functions. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2016.12.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Naeli MH, Farmani J, Zargaraan A. Rheological and Physicochemical Modification oftrans-Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12409] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Hossein Naeli
- Department of Food Science and Technology, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; PO Box: 578 Sari Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; PO Box: 578 Sari Iran
| | - Azizollaah Zargaraan
- Office of the Vice President for Research; National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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17
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Xu Z, Jin J, Adhikari P, Liang J, Xu X, Liu Y, Wang X. Sheaolein-based cold-soluble powder fats with medium- and long-chain triacylglycerol: production via chemical interesterification using sheaolein and palm kernel stearin. RSC Adv 2016. [DOI: 10.1039/c5ra27824d] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Medium- and long-chain triacylglycerol (MLCT) is increasingly popular because of its anti-obesity ability, and therefore the cold soluble powder fat containing such triacylglycerol is considered as a healthy functional food.
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Affiliation(s)
- Zhenbo Xu
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Jun Jin
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Prakash Adhikari
- Cargill Asia Pacific Food System (Beijing) Co., Ltd
- Beijing International Information Industry Base
- Beijing
- People's Republic of China
| | - Jun Liang
- Wilmar Biotechnology Research and Development Center (Shanghai) Co. Ltd
- Shanghai
- People's Republic of China
| | - Xuebing Xu
- Wilmar Biotechnology Research and Development Center (Shanghai) Co. Ltd
- Shanghai
- People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
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Imran M, Nadeem M. Triacylglycerol composition, physico-chemical characteristics and oxidative stability of interesterified canola oil and fully hydrogenated cottonseed oil blends. Lipids Health Dis 2015; 14:138. [PMID: 26510410 PMCID: PMC4625565 DOI: 10.1186/s12944-015-0140-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2015] [Accepted: 10/21/2015] [Indexed: 01/05/2023] Open
Abstract
Background Partial hydrogenation process is used worldwide to produce shortening, baking, and pastry margarines for food applications. However, demand for such products is decreased during last decade due to their possible links to consumer health and disease. This has raised the need to replace hydrogenation with alternative acceptable interesterification process which has advantage in context of modifying the physico-chemical properties of edible fat-based products. Therefore, the main mandate of research was the development of functional fat through chemical interesterification of canola oil (CaO) and fully hydrogenated cottonseed oil (FHCSO) mixtures. Methods Blends were prepared in the proportions of 75:25 (T1), 50:50 (T2) and 25:75 (T3) of CaO:FHCSO (w/w). Interesterification was performed using sodium methoxide (0.2 %) as catalyst at 120 °C, under reduced pressure and constant agitation for 60 minutes. The non-interesterified and interesterified CaO:FHCSO blends were evaluated for triacylglycerol (TAG) composition, physico-chemical characteristics, oxidative stability and consumer acceptability at 0, 30 and 60 days of storage interval. Results The oleic acid (58.3 ± 0.6 %) was predominantly present in CaO while the contents of stearic acid (72 ± 0.8 %) were significantly higher in FHCSO. Maximum trisaturated (S3) contents (63.9 ± 0.5 %) were found in T3 while monounsaturated (S2U), diunsaturated (U2S) and triunsaturated (U3) contents were quite low in T2 and T3 before interesterification. A marked reduction in S3 and U3 contents with concomitant increase in S2U and U2S contents was observed for all CaO:FHCSO blends on interesterification. During storage, the changes in S3, S2U and U2S contents were not found significant (p ≥ 0.05). However, maximum decrease 13 %, 7.5 and 5.6 % in U3 contents for T1, T2 and T3 was noted after 60-days of interesterification, respectively. The Lovibond color R, melting point, refractive index, specific gravity, peroxide and free fatty acids values of CaO:FHCSO blends decreased after interesterification and increased within the permissible limits during storage (p ≥ 0.05). The CaO:FHCSO blends maintained their sensory acceptability before and after interesterification which decreased significantly as storage length increased from days 30 to 60-days. Most important was the 50 % CaO:50 % FHCSO blend (T2) which possessed the desirable TAG profile, physico-chemical and sensory characteristics coming from T1 and T3. Conclusions The present study concludes that functional lipids with desirable characteristics can be developed through interesterification of 50 % CaO:50 % FHCSO blend and should be explored as ingredient for the production of various healthier products for discerning consumers.
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Affiliation(s)
- Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, Pakistan.
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
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Shi C, Chang M, Liu R, Jin Q, Wang X. Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0279] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Trans-free interesterified fat was prepared from binary blends of rice bran stearin (RBS) and fully hydrogenated soybean oil (FHSBO) with RBS/FHSBO mass ratio of 50:50, 60:40 and 70:30. Commercial lipozyme RM IM (10 wt% of total substrate) was used to catalyze the reaction. Coconut oil (CO, 20 wt% of RBS/FHSBO) was also added to increase the medium-chain fatty acids content. The enzymatic interesterified fats EIEF were evaluated for their physical properties (i.e., solid fat content (SFC), polymorphism and crystal morphology) and the bioactive phytochemical contents. The SFC curves after interesterification were flattened, indicating a wide plastic range. SFC of the EIEF with different ratio (RBS/FHSBO=50:50, 60:40 and 70:30) at 25 °C were 34.2, 25.7 and 17.8%, respectively, while the physical blends at the same ratio showed 41.4, 35.7 and 27.7%. From X-ray diffraction (XRD), β polymorphic form was observed in physical blends, whereas only β’ crystal form was discovered in EIEF, which is most desired for shortenings and margarines preparation. EIEF contained 416.7–602.4 mg/100 g oryzanol, 25.4–36.5 mg/100 g total tocopherols and 319.3–431.8 mg/100 g total phytosterols, which could confer health benefits. The results indicated that EIEF may have a potential use in shortenings and margarines preparation.
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Farmani J. Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9233-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Farmani J, Rostammiri L. Characterization of chicken waste fat for application in food technology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2014. [DOI: 10.1007/s11694-014-9219-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Assessment of transesterified palm olein and Moringa oleifera oil blends as vanaspati substitutes. Journal of Food Science and Technology 2014; 52:2408-14. [PMID: 25829626 DOI: 10.1007/s13197-014-1271-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/31/2013] [Accepted: 01/24/2014] [Indexed: 01/17/2023]
Abstract
This study aimed to investigate the suitability of Moringa oleifera oil and palm olein blends as vanaspati substitutes on the basis of physico-chemical and sensory characteristics. Blends were prepared either by blending Moringa oleifera oil or palm olein at 25:75, 50:50, 75:25, and 100 ratios, transesterified by Rhizopus miehei, compared with market vanaspati, designated as T1, T2, T3, T4 and T5, respectively. The blends were filled in 3-layer polyethylene pouch packs, stored at ambient temperature, sampled at every at 0, 90 and 180-days for the assessment of storage stability. The melting point and iodine value of T2 and control were 36.8, 37.2 °C and 62.2, 51.8, with no effect on free fatty acids content, peroxide, anisidine values and color of the deodorized stuffs. C18:1 content of T2 was 59.7 % with no trans fatty acids. Trans fatty acid content of the market vanaspati was 22.9 %. The addition of Moringa oleifera oil improved the induction period of the blends strongly inhibited the formation of primary and secondary oxidation products. The overall acceptability score of French fries prepared in T2 was 81 % of the total score (9). Blend containing 50 % palm olein and 50 % Moringa oleifera oil can be used in the formulation of a functional shelf stable fat that can be used as a vanaspati substitute.
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Won JW, Park KM, Choi SJ, Chang PS. Serial connection of packed-bed reactors with different reaction temperatures: enhanced operational stability for enzymatically interesterified trans-free lipid production. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1797-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Augusto PE, Soares BM, Chiu MC, Gonçalves LA. Modelling the effect of temperature on the lipid solid fat content (SFC). Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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