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Liu Z, Liu T, Liu R, Zhou Q, Zhou Y, Zhang Y, Zheng M. Enzymatic Deacidification and Aroma Characteristics Analysis of Rapeseed Oil Using Self-Made Immobilized Lipase CALB@MCM-41-C 8. Foods 2024; 13:2539. [PMID: 39200466 PMCID: PMC11353416 DOI: 10.3390/foods13162539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2024] [Revised: 08/06/2024] [Accepted: 08/10/2024] [Indexed: 09/02/2024] Open
Abstract
Rapeseed oil is a widely consumed edible oil that contains varieties of beneficial micronutrients such as tocopherols and phytosterols; however, the high acid value due to increased free fatty acid can imperil the oil quality and safety. This paper proposed the enzymatic deacidification for high-acid rapeseed oil and simultaneous production of functional diacylglycerols (DAGs) catalyzed by self-made immobilized lipase CALB@MCM-41-C8. The results indicate that the carrier of molecular sieve MCM-41 exhibited a sufficient surface area of 1439.9 m2/g and a proper pore size of 3.5 nm, promoting the immobilization of lipase CLAB. Under the optimal reaction conditions, the acid value of rapeseed oil was largely decreased from 15.3 mg KOH/g to 1.7 mg KOH/g within 3 h, while DAG content was increased from 1.2% to 40.2%. The antioxidant stability of rapeseed oil was also increased from 4.3 h to 7.6 h after enzymatic deacidification. Besides, the deacidified rapeseed oil exhibited fatty, bitter almond aromas, compared to the picked-vegetable, spicy, and pungent aromas for high-acid oil. Finally, the catalytic stability and applicability of CALB@MCM-41-C8 was validated, thus demonstrating the great potential of CALB@MCM-41-C8 in green refining of edible oils and sustainable synthesis of functional lipids.
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Affiliation(s)
- Zhonghui Liu
- Wuhan Institute of Technology, School of Chemical Engineering and Pharmacy, Key Laboratory of Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, Wuhan 430205, China;
| | - Tieliang Liu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China; (T.L.); (R.L.); (Q.Z.); (M.Z.)
| | - Run Liu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China; (T.L.); (R.L.); (Q.Z.); (M.Z.)
| | - Qi Zhou
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China; (T.L.); (R.L.); (Q.Z.); (M.Z.)
| | - Yandaizi Zhou
- Wuhan Institute of Technology, School of Chemical Engineering and Pharmacy, Key Laboratory of Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, Wuhan 430205, China;
| | - Yi Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China; (T.L.); (R.L.); (Q.Z.); (M.Z.)
| | - Mingming Zheng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China; (T.L.); (R.L.); (Q.Z.); (M.Z.)
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Hui T, Fang Z, Li Y, Hamid N. Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin. Food Res Int 2022; 162:111911. [DOI: 10.1016/j.foodres.2022.111911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/25/2022] [Accepted: 09/07/2022] [Indexed: 11/26/2022]
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3
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Chandrasekar V, Arunachalam SS, Hari H, Shinkar A, Belur PD, Iyyaswami R. Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4198-4209. [PMID: 36193478 PMCID: PMC9525562 DOI: 10.1007/s13197-022-05473-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2022] [Accepted: 04/15/2022] [Indexed: 06/16/2023]
Abstract
Multicomponent antioxidant mixture is proved to be highly effective in imparting oxidative stability to the edible oil. It is believed that the high efficacy of those mixtures is due to the synergistic effect exhibited by two or more components. The current study aims to analyse the synergistic effect of a flavonoid and its corresponding ester in improving the oxidative stability of n-3 PUFA rich sardine oil. The oxidative stability of rutin, esterified rutin and their combinations at three different concentrations was studied in sardine oil stored at 37 ºC for 12 days in contact with air under darkness. The combination of rutin and rutin ester showed maximum reduction of 54.2% in oxidation at 100 mg/kg and 150 mg/kg. Perhaps this is the first report on the synergistic effect of a flavonoid and its lipophilized ester for improving the oxidative stability of n-3 PUFA rich oil.
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Affiliation(s)
| | - Selva Sudha Arunachalam
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Haritha Hari
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Apurva Shinkar
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
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Zheng X, Pan F, Zhao S, Zhao L, Yi J, Cai S. Phenolic characterization, antioxidant and α-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04123-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Jasińska K, Fabiszewska A, Białecka-Florjańczyk E, Zieniuk B. Mini-Review on the Enzymatic Lipophilization of Phenolics Present in Plant Extracts with the Special Emphasis on Anthocyanins. Antioxidants (Basel) 2022; 11:antiox11081528. [PMID: 36009246 PMCID: PMC9405086 DOI: 10.3390/antiox11081528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 01/20/2023] Open
Abstract
Different plant extracts have the potential to be important sources of phenolic compounds. Their antibacterial, antifungal and antioxidant properties are of interest to researchers due to various possibilities for use in the pharmacy, cosmetic and food industries. Unfortunately, the direct application of phenolics in food is limited because of their hydrophilic nature and low solubility. The review is devoted to the recent advances in the methods of lipophilization of phenolic extracts along with the use of enzymes. The concept of extract modification instead of single compound modification is based on the expected synergistic effect of many phenolic compounds. The main focus is on the phenolic compounds found in fruits, flowers and leaves of different common and underutilized as well as medicinal, folk-medicinal or endemic plants. The compiled papers point to the great interest in the modification of anthocyanins, highly active but often unstable phenolics. Some examples of other flavonoids are also outlined. The possible applications of the lipophilized plant extracts are presented for improving the stability of edible oils, decreasing the content of acrylamide, exhibiting higher color stability in thermal processing and increasing the nutritional value.
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Affiliation(s)
- Karina Jasińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
- Correspondence: (K.J.); (B.Z.)
| | - Agata Fabiszewska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Ewa Białecka-Florjańczyk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Bartłomiej Zieniuk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
- Correspondence: (K.J.); (B.Z.)
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6
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Ruan L, Lu L, Zhao X, Xiong W, Xu H, Wu S. Effects of natural antioxidants on the oxidative stability of Eucommia ulmoides seed oil: Experimental and molecular simulation investigations. Food Chem 2022; 383:132640. [PMID: 35413767 DOI: 10.1016/j.foodchem.2022.132640] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 02/23/2022] [Accepted: 03/03/2022] [Indexed: 11/29/2022]
Abstract
Eucommia ulmoides seed oil with high health potential is prone to oxidative rancidity due to its rich unsaturated fatty acids. In this work, three natural antioxidants were selected for exploring the oxidation resistance of the oil compared with the common synthetic antioxidant BHT. Antioxidant activity and its dispersion and migration as well as oxygen barrier performance were predicted via the bond dissociation enthalpy (BDE), mean square displacement (MSD), binding energy (Ebinding) and permeability coefficient (S). The predicted comprehensive performance is as follows: myricetin > epicatechin > caffeic acid > BHT. Free radical scavenging assay and Rancimat assay confirmed the antioxidant activity and protective effect on oil. That is the protective effect of three natural antioxidants on Eucommia ulmoides seed oil is better than BHT and myricetin shows the optimal comprehensive performance. The induction period of myricetin/lipid system increased 164.5% compared with the control. The experimental results are in good consistent with the simulation predictions.
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Affiliation(s)
- Lu Ruan
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Ling Lu
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Xiuying Zhao
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Wanwei Xiong
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Haiyan Xu
- Institute of Basic Medical Sciences, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100005, PR China.
| | - Sizhu Wu
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, PR China.
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Liao Y, Gao M, Wang Y, Liu X, Zhong C, Jia S. Structural characterization and immunomodulatory activity of exopolysaccharide from Aureobasidium pullulans CGMCC 23063. Carbohydr Polym 2022; 288:119366. [DOI: 10.1016/j.carbpol.2022.119366] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/07/2022] [Accepted: 03/14/2022] [Indexed: 01/19/2023]
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8
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Effects of enzymatic free fatty acid reduction process on the composition and phytochemicals of rice bran oil. Food Chem 2020; 337:127757. [PMID: 32791430 DOI: 10.1016/j.foodchem.2020.127757] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 06/29/2020] [Accepted: 08/01/2020] [Indexed: 11/21/2022]
Abstract
The effects of enzymatic free fatty acid reduction process (EFFARP) on the composition and phytochemicals of dewaxed and degummed rice bran oil (DDRBO) were investigated and compared with the effects observed using internal acyl acceptors. The acid value of DDRBO was effectively decreased from 16.99 mg KOH/g to approximately 0.36 mg KOH/g by EFFARP. EFFARP significantly decreased the moisture content and peroxide value of DDRBO and increased the induction period. The Sn-2 fatty acid comoposition of DDRBO after EFFARP was very reaching the total fatty acid composition. EFFARP significantly increased the triacylglycerol content compared to the control, while the oryzanol content was not obviously affected. The contents of free sterol, and total tocopherol and tocotrienol were increased slightly by EFFARP compared to the control. When conducted under vacuum with added nitrogen, EFFARP shows great application potential in the edible oil industry.
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Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer. Food Chem 2019; 276:209-217. [DOI: 10.1016/j.foodchem.2018.09.161] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 08/29/2018] [Accepted: 09/26/2018] [Indexed: 02/03/2023]
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Ortiz C, Ferreira ML, Barbosa O, dos Santos JCS, Rodrigues RC, Berenguer-Murcia Á, Briand LE, Fernandez-Lafuente R. Novozym 435: the “perfect” lipase immobilized biocatalyst? Catal Sci Technol 2019. [DOI: 10.1039/c9cy00415g] [Citation(s) in RCA: 263] [Impact Index Per Article: 52.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Novozym 435 (N435) is a commercially available immobilized lipase produced by Novozymes with its advantages and drawbacks.
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Affiliation(s)
- Claudia Ortiz
- Escuela de Microbiología
- Universidad Industrial de Santander
- Bucaramanga
- Colombia
| | - María Luján Ferreira
- Planta Piloto de Ingeniería Química – PLAPIQUI
- CONICET
- Universidad Nacional del Sur
- 8000 Bahía Blanca
- Argentina
| | - Oveimar Barbosa
- Departamento de Química
- Facultad de Ciencias
- Universidad del Tolima
- Ibagué
- Colombia
| | - José C. S. dos Santos
- Instituto de Engenharias e Desenvolvimento Sustentável
- Universidade da Integração Internacional da Lusofonia Afro-Brasileira
- Redenção
- Brazil
| | - Rafael C. Rodrigues
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute
- Federal University of Rio Grande do Sul
- Porto Alegre
- Brazil
| | - Ángel Berenguer-Murcia
- Instituto Universitario de Materiales
- Departamento de Química Inorgánica
- Universidad de Alicante
- Alicante
- Spain
| | - Laura E. Briand
- Centro de Investigación y Desarrollo en Ciencias Aplicadas-Dr. Jorge J. Ronco
- Universidad Nacional de La Plata
- CONICET
- Buenos Aires
- Argentina
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Marzocchi S, Caboni MF. Study of the Effect of Tyrosyl Oleate on Lipid Oxidation in a Typical Italian Bakery Product. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12555-12560. [PMID: 30398866 DOI: 10.1021/acs.jafc.8b04826] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Tyrosyl oleate (TO), synthesized using oleic acid and tyrosol, was added to the original receipt of tarallini, to evaluate its antioxidant effectiveness. Lipid oxidation in control sample and samples with 1%, 4%, and 7% of TO at different storage times (0, 15, 30, 37, and 45 days) was evaluated. Accelerated oxidation analysis showed that the control sample took more than four times to complete the oxidation compared tarallini with TO. The control sample and tarallini with 1% of TO exceeded the peroxide value limit after 30 days of storage and the other two final products after 45 days. The control sample registered a oxidized fatty acid concentration higher than all the samples formulated with TO. The concentration of volatile compounds from lipid oxidation in tarallini with TO showed a lower concentration than the control sample. All the determinations carried out confirm, for the first time, that TO can counteract lipid oxidation in a real lipid system.
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Affiliation(s)
- Silvia Marzocchi
- Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare) , University of Bologna , Via Quinto Bucci, 465 , 47521 Cesena ( FC ), Italy
| | - Maria Fiorenza Caboni
- Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare) , University of Bologna , Via Quinto Bucci, 465 , 47521 Cesena ( FC ), Italy
- Department of Agricultural and Food Sciences and Technologies , University of Bologna , Piazza Goidanich 60 , 47521 Cesena ( FC ), Italy
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Vaisali C, Belur PD, Iyyaswami R. Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13627] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chandrasekar Vaisali
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
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