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Dhiman A, Chopra R, Singh PK, Homroy S, Chand M, Talwar B. Amelioration of nutritional properties of bakery fat using omega-3 fatty acid-rich edible oils: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3175-3184. [PMID: 38105390 DOI: 10.1002/jsfa.13225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
Bakery products have gained prominence in modern diets due to their convenience and accessibility, often serving as staple meals across diverse regions. However, the fats used in these products are rich in saturated fatty acids and often comprise trans fatty acids, which are considered as a major biomarker for non-communicable diseases like cardiovascular disorders, obesity and diabetes. Additionally, these fats lack the essential omega-3 fatty acids, which are widely known for their therapeutic benefits. They play a major role in lowering the risk of cardiovascular diseases, cancer and diabetes. Thus, there is need for incorporating these essential fatty acids into bakery fats. Nevertheless, fortifying food products with polyunsaturated fatty acids (PUFAs) poses several challenges due to their high susceptibility to oxidation. This oxidative deterioration leads to not only the formation of undesirable flavors, but also a loss of nutritional value in the final products. This review focuses on the development of healthier trans-fat-free bakery fat enriched with omega-3 fatty acids and its effect on the physicochemical, functional, sensory and nutritional properties of bakery fats and products. Further, the role of various technologies like physical blending, enzymatic interesterification and encapsulation to improve the stability of PUFA-rich bakery fat is discussed, where microencapsulation emerged as a novel and effective technology to enhance the stability and shelf life. By preventing deteriorative changes, microencapsulation ensures that the nutritional, physicochemical and sensory properties of food products remain intact. Novel modification methods like interesterification and microencapsulation used for developing PUFA-rich bakery fats have a potential to address the health risks occurring due to consumption of bakery fat having higher amount of saturated and trans fatty acids. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Aishwarya Dhiman
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Priyanka Kumari Singh
- Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India
| | - Snigdha Homroy
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Monika Chand
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Binanshu Talwar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
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Yazar G, Rosell CM. Fat replacers in baked products: their impact on rheological properties and final product quality. Crit Rev Food Sci Nutr 2022; 63:7653-7676. [PMID: 35285734 DOI: 10.1080/10408398.2022.2048353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes, and cardiovascular heart diseases. Besides, the solid bakery fats contain trans- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor for cardiovascular diseases when consumed at elevated levels. Therefore, the aim of this review was to provide a detailed summary of the functionality of lipids/fats (endogenous lipids, surfactants, shortening) in different baked products, the rheological behavior of bakery fats and their contribution to baked product quality, the impact of different types of fat replacers (carbohydrate-, protein-, lipid-based) on dough/batter rheology, and on the quality characteristics of the resulting reduced-fat baked products.
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Affiliation(s)
- Gamze Yazar
- Department of Animal, Veterinary and Food Sciences, University of Idaho, ID, USA
| | - Cristina M Rosell
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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ZUIN JC, GANDRA RLDP, RIBEIRO APB, RACT JNR, MACEDO JA, MACEDO GA. Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.105821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols. Molecules 2021; 27:molecules27010191. [PMID: 35011423 PMCID: PMC8746982 DOI: 10.3390/molecules27010191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/23/2021] [Accepted: 12/25/2021] [Indexed: 11/24/2022] Open
Abstract
Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich fats comprised 81.6%, 52.9%, and 33.1% stearic acid, respectively, whereas oleic acid comprised 2.9%, 37.5%, and 56.2%, respectively. The SSS-, SSO-, and OSO-rich fats contained the TAGs of SaSaSa (100.00%), SaSaMo (86.98%), and MoSaMo (67.12%), respectively, and the major TAGs were SSS, SSO, and OSO, respectively. Melting and crystallization temperatures were higher and fat crystals were larger and densely packed in the descending order of SSS-, SSO and OSO-rich fats. Both in vitro multi-step digestion and pH-stat digestion were more rapid for OSO- than SSO-rich fat. Oleic acid was digested faster than stearic acid during the initial digestion, then the rate decreased, whereas that of stearic acid increased over prolonged digestion. Fats that were richer in stearoyl at the sn-1,3 position of TAG melted and crystallized at higher temperatures, had a densely packed microstructure of large fat crystals and were poorly digested. Stearic acid imparts the essential physical attributes of melting and crystallization in solid fats, and the low digestible stearoyl-rich fat would be a viable substitute for trans fatty acids in food lipid industry.
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Iida H, Kageyama N, Shimura K, Arita S. Interesterification of methyl stearate and soybean oil over potassium titanate. CATAL COMMUN 2020. [DOI: 10.1016/j.catcom.2020.106095] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Zhang Z, Song J, Lee WJ, Xie X, Wang Y. Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute. Food Chem 2020; 318:126518. [PMID: 32151925 DOI: 10.1016/j.foodchem.2020.126518] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 02/26/2020] [Accepted: 02/27/2020] [Indexed: 11/30/2022]
Abstract
Cocoa butter substitutes (CBS) used for chocolate preparation was produced using a mixture of palm kernel oil (PKO) and enzymatically interesterified fats. The interesterified fats consisted of palm olein (POL), fully hydrogenated palm oil (FHPO) and PKO that were catalyzed using Lipozyme TL IM at 65 °C in a solvent-free packed bed reactor. An interesterification degree of 97.10% was obtained using feed flow rate of 70 mL/min and the interesterified fats showed steep solid fat content (SFC) curve characteristics with low SFC at high temperature. In the binary system, PKO and the interesterified fats showed good compatibility at 5-10 °C, while eutectic effects were observed at 15-35 °C. CBS produced from PKO and the interesterified fats in a mass ratio of 4:6 (CBS-46) and 3:7 (CBS-37) had crystals formed prominently in the β' form. Without the need of a tempering process, chocolate made using CBS-46 as the base oil exhibited the desired properties in terms of hardness and fracturability.
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Affiliation(s)
- Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Jia Song
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Xiaodong Xie
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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Zhang Z, Zhang S, Lee WJ, Lai OM, Tan CP, Wang Y. Production of Structured Triacylglycerol
via
Enzymatic Interesterification of Medium‐Chain Triacylglycerol and Soybean Oil Using a Pilot‐Scale Solvent‐Free Packed Bed Reactor. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12319] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zhen Zhang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and EngineeringJinan University Guangzhou Guangdong 510632 China
| | - Siwen Zhang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and EngineeringJinan University Guangzhou Guangdong 510632 China
- National R&D Center for Freshwater Fish ProcessingJiangxi Normal University Nanchang Jiangxi 330022 China
| | - Wan Jun Lee
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and EngineeringJinan University Guangzhou Guangdong 510632 China
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular SciencesUniversiti Putra Malaysia UPM Serdang Selangor 43400 Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra Malaysia UPM Serdang Selangor 43400 Malaysia
| | - Yong Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and EngineeringJinan University Guangzhou Guangdong 510632 China
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Zhu TW, Zhang X, Zong MH, Linhardt RJ, Li B, Wu H. Interesterified blend-based and physical blend-based special fats: storage stability under fluctuating temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6219-6226. [PMID: 31250449 DOI: 10.1002/jsfa.9894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 06/20/2019] [Accepted: 06/23/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Temperatures that special fat faces in a real environment fluctuate, thus, understanding the property changes of special fats under fluctuating temperatures will be helpful in guiding how to keep its high quality in the production and application process. Therefore, a comparative study was carried out on the storage stability of physical blend-based and interesterified blend-based special fats (PBSFs and IBSFs) and their oxidative stability, crystallization and physical properties were studied under fluctuating temperatures. RESULTS The peroxide values of IBSFs and PBSFs were less than 10.0 mmol kg-1 after 4 weeks of storage, and IBSFs had better oxidative stability. There was little change in the solid fat content, and the hardness decreased when IBSFs and PBSFs were stored for 4 weeks. X-ray diffraction results indicated that PBSFs had only β-crystal, but IBSFs had β- and β'-crystal after storage. Moreover, in IBSFs, the transformation from β'- to β-form in PS:RO-IBSF was more obvious than that in PS:SO-IBSF (PS, palm stearin; SO, soybean oil; RO, rapeseed oil) after 4 weeks of storage, and the good integrity of crystalline network in fast-frozen special fats during fluctuating temperature storage followed the order: IBSF > PBSF, PS:RO-PBSF > PS:SO-PBSF. CONCLUSION The results suggest IBSF can better maintain its quality during fluctuating temperature storage than PBSF. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ting-Wei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xia Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Robert J Linhardt
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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Zhu TW, Zhang X, Zong MH, Linhardt RJ, Wu H, Li B. Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties. Food Chem 2019; 306:125563. [PMID: 31606626 DOI: 10.1016/j.foodchem.2019.125563] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 08/26/2019] [Accepted: 09/17/2019] [Indexed: 11/29/2022]
Abstract
The storage stability of two kinds of interesterified blend-based fast-frozen special fats (PS:SO-IBSF, PS:RO-IBSF) with varied triacylglycerols (TAGs) compositions under different temperatures for 4 weeks was investigated. Rancimat and peroxide values experiments indicated that both IBSFs display good oxidation stability throughout a 4-week storage. As for the physical properties of both IBSFs, the solid fat content and hardness decreased with the increase of storage temperature, and IBSFs still exhibited a viscoelastic solid-like behavior. X-ray diffraction results showed that crystal transformation from β'- to β-form was more serious when stored at 25 °C. The more content of ECN 50-type TAGs in PS:RO-IBSF is helpful to reduce its crystal transformation from β'-to β-form compared to PS:SO-IBSF. On the other hand, storage at 4 °C was beneficial for both IBSFs to keep their crystal network integrity, and the PS:RO-IBSF maintained better quality under the same storage conditions.
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Affiliation(s)
- Ting-Wei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Robert J Linhardt
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, United States
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
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10
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Ribeiro MDMM, Ming CC, Lopes TIB, Grimaldi R, Marsaioli AJ, Gonçalves LAG. Enzymatic synthesis of structured lipids from liquid and fully hydrogenated high oleic sunflower oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454943] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Chiu Chih Ming
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Campinas, Brazil
| | | | - Renato Grimaldi
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Campinas, Brazil
| | | | - Lireny Ap. G. Gonçalves
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Campinas, Brazil
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11
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Zhu TW, Liu Q, Weng HT, Li B, Zhang X, Zong MH, Wu H. Effect of temperature on the crystallization behavior and physical properties of fast-frozen special fat during storage. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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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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Xu Y, Zhu X, Ma X, Xiong H, Zeng Z, Peng H, Hu J. Enzymatic production of trans-free shortening from coix seed oil, fully hydrogenated palm oil and Cinnamomum camphora seed oil. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.12.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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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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Yu D, Qi X, Jiang Y, Zou D, Wang L, Jiang L, Qin L. Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification. J Oleo Sci 2018; 67:29-37. [DOI: 10.5650/jos.ess17076] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Dianyu Yu
- School of Food Science, Northeast Agricultural University
| | - Xiaofen Qi
- School of Food Science, Northeast Agricultural University
| | - Yang Jiang
- School of Food Science, Northeast Agricultural University
| | - Dezhi Zou
- School of Food Science, Northeast Agricultural University
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce
| | - Lianzhou Jiang
- School of Food Science, Northeast Agricultural University
| | - Lanxia Qin
- School of Food Science, Northeast Agricultural University
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16
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Yu D, Qi X, Ren Y, Wang W, Sun L, Xu D, Zhang H, Hu L, Jiang L, Elfalleh W. Thermal and crystal characteristics of enzymatically interesterified fats of fatty acid-balanced oil and fully hydrogenated soybean oil in supercritical CO2 system. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin, China
- Collaborative Innovation Food Safety and Nutrition Center, Wuxi, China
| | - Xiaofen Qi
- School of Food Science, Northeast Agricultural University, Harbin, China
| | - Yue Ren
- School of Food Science, Northeast Agricultural University, Harbin, China
| | - Wenhua Wang
- School of Food Science, Northeast Agricultural University, Harbin, China
| | - Lixue Sun
- School of Food Science, Northeast Agricultural University, Harbin, China
| | - Duoxian Xu
- School of Food Science, Northeast Agricultural University, Harbin, China
| | - Huan Zhang
- School of Food Science, Northeast Agricultural University, Harbin, China
| | - Lizhi Hu
- Collaborative Innovation Food Safety and Nutrition Center, Wuxi, China
| | - Lianzhou Jiang
- School of Food Science, Northeast Agricultural University, Harbin, China
- National Soybean Engineering Technology Research Center, Northeast Agricultural University, Xiangfang District, Harbin, China
| | - Walid Elfalleh
- UR Catalyse et Matériaux pour l’Environnement et les Procédés URCMEP (UR11ES85) Faculté des Sciences de Gabès, Université de Gabès, Tunisia
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Ribeiro MDMM, Ming CC, Lopes TIB, Grimaldi R, Marsaioli AJ, Gonçalves LAG. Synthesis of structured lipids containing behenic acid from fully hydrogenated Crambe abyssinica oil by enzymatic interesterification. Journal of Food Science and Technology 2017; 54:1146-1157. [PMID: 28416864 DOI: 10.1007/s13197-017-2540-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2017] [Accepted: 02/07/2017] [Indexed: 11/25/2022]
Abstract
Low-calorie structured lipids (SLs) rich in behenic and oleic acids were produced by enzymatic (EI) and chemical interesterification (CI) of high oleic sunflower oil and fully hydrogenated Crambe abyssinica oil in proportions of 60:40, 50:50, 40:60 and 30:70 (w/w), respectively. The immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) was used for 3 h at 70 °C at a dosage of 7% (w/w) free of organic solvents. The original blend (BE) and the reaction products were evaluated for their fatty acid (FA) and triacylglycerols (TAG) compositions, solid fat contents, thermal analysis, regiospecific distribution of the FA, microstructure and polymorphism. The tendency was towards a reduction in the C52, C54, C60, C62 and C64 TAG contents and an increase in the C56, C58 e C66 TAG contents, therefore the solid fat content was reduced. There was lower acyl migration at the sn-2 position of the TAGs in EI as compared to CI in all the blends ratios. Needle-like crystals were predominant in the IE while large symmetrical spherulites were observed in the BE. Reduction in the mean crystal diameter was observed in all the blends, in addition to modifications of the crystal morphology. X-ray diffraction analysis showed a predominance of the β' form crystals in both the IE and CI. The SLs were produced for application in the food industry as bakery/confectionery fats in the proportions of 60:40/50:50 and as additive in the crystallization of lipids in the proportions of 40:60/30:70.
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Affiliation(s)
- Marilene D M Morselli Ribeiro
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., Campinas, SP 13083-970 Brazil
| | - Chiu Chih Ming
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., Campinas, SP 13083-970 Brazil
| | - Thiago I B Lopes
- Chemistry Institute, State University of Campinas, Campinas, Brazil
| | - Renato Grimaldi
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., Campinas, SP 13083-970 Brazil
| | | | - Lireny A G Gonçalves
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., Campinas, SP 13083-970 Brazil
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18
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Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance. Food Chem 2016; 212:641-7. [DOI: 10.1016/j.foodchem.2016.06.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Revised: 05/20/2016] [Accepted: 06/09/2016] [Indexed: 11/21/2022]
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SERIN S, SAYAR S. The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.05516] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Thilakarathna SH, Rogers M, Lan Y, Huynh S, Marangoni AG, Robinson LE, Wright AJ. Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends. Food Funct 2016; 7:1932-40. [DOI: 10.1039/c5fo01272d] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Interesterification was previously found to impact stearic acid absorption in a randomized cross-over study, when human volunteers consumed a 70 : 30 wt% high-oleic sunflower and canola stearin blend (NIE) compared to the same blend which had undergone either chemical (CIE) or enzymatic (EIE) interesterification.
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Affiliation(s)
- S. H. Thilakarathna
- Department of Human Health and Nutritional Sciences
- University of Guelph
- Guelph ON N1G 2W1 Canada
| | - M. Rogers
- Department of Food Science
- University of Guelph
- Guelph
- N1G 2W1 Canada
- New Jersey Institute of Food
| | - Y. Lan
- New Jersey Institute of Food
- Nutrition
- and Health
- Department of Food Science
- Rutgers
| | - S. Huynh
- Department of Human Health and Nutritional Sciences
- University of Guelph
- Guelph ON N1G 2W1 Canada
| | - A. G. Marangoni
- Department of Food Science
- University of Guelph
- Guelph
- N1G 2W1 Canada
| | - L. E. Robinson
- Department of Human Health and Nutritional Sciences
- University of Guelph
- Guelph ON N1G 2W1 Canada
| | - A. J. Wright
- Department of Human Health and Nutritional Sciences
- University of Guelph
- Guelph ON N1G 2W1 Canada
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21
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Aladedunye FA. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Felix A. Aladedunye
- Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
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22
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Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.06.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Wirkowska-Wojdyła M, Bryś J, Górska A, Ostrowska-Ligęza E. Oxidation kinetics and melting profiles of the structured lipids used in infant cookies. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400081] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Joanna Bryś
- Faculty of Food Sciences; Warsaw University of Life Sciences; Warsaw Poland
| | - Agata Górska
- Faculty of Food Sciences; Warsaw University of Life Sciences; Warsaw Poland
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24
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Zhao SQ, Hu JN, Zhu XM, Bai CQ, Peng HL, Xiong H, Hu JW, Zhao Q. Characteristics and Feasibility of Trans-Free Plastic Fats through Lipozyme TL IM-Catalyzed Interesterification of Palm Stearin and Akebia trifoliata Variety Australis Seed Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3293-3300. [PMID: 24655125 DOI: 10.1021/jf500267e] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Akebia trifoliata var. australis seed oil (ASO) was used as an edible oil in China. However, in-depth research studies on ASO have yet to be conducted for production of plastic fats in food industry. In this work, an immobilized lipase from Thermomyces lanuginosus (TL IM) was employed to catalyze palm stearin (PS) with different ratios of ASO in a laboratory-scale operation at 60 °C. The physical properties [e.g., fatty acid profile, slip melting point (SMP), solid fat content (SFC), polymorphic form, and microstructure] of physical blends (PBs) were analyzed and compared with those of the interesterified products (IPs). Results showed that SMPs of IPs (33.20-37.60 °C) decreased compared with those of PBs (48.03-49.30 °C). Meanwhile, IPs showed a good SFC range from 16.11% to 28.29% at 25 °C with mostly β' polymorphic forms determined by X-ray diffraction analysis. It should be mentioned that no trans fatty acids (TFAs) were detected in any products, suggesting much more health-benefits of IPs. Texture tests showed that PBs (3318.19 ± 86.67 g) were markedly harder than IPs (557.02 ± 12.75 g). Conclusively, our study demonstrated that ASO can be utilized to produce trans-free plastic fats with good qualities through lipase-catalyzed interesterification.
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Affiliation(s)
- Shi-Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Jiang-Ning Hu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Xue-Mei Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Chun-Qing Bai
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Hai-Long Peng
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
- Department of Chemical Engineering, Nanchang University , Nanchang 330031, PR China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Ju-Wu Hu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
- Jiangxi Academy of Science, Nanchang, Jiangxi, 330029, PR China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
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25
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Characterization of Enzymatically Interesterified Canola Oil and Fully-Hydrogenated Canola Oil Blends Under Supercritical CO2. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2319-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.053] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Effect of Fat on Mechanical and Acoustical Properties of Biscuits Related to Texture Properties Perceived by Consumers. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1155-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Acevedo NC, Marangoni AG. Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1110-z] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Bebarta B, M. J, Kotasthane P, Sunkireddy YR. Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis. Food Chem 2013; 136:889-94. [DOI: 10.1016/j.foodchem.2012.08.051] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2012] [Revised: 08/14/2012] [Accepted: 08/19/2012] [Indexed: 12/01/2022]
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30
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Acevedo NC, Block JM, Marangoni AG. Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2012; 28:16207-16217. [PMID: 23046015 DOI: 10.1021/la303365d] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effects of processing using a scraped surface heat exchanger (SSHE) before and after adding unsaturated monoglyceride (UM) on blends of fully hydrogenated soybean oil (FHSO) and soybean oil (SO) were studied. Mixtures of 40:60 and 45:55 FHSO:SO were melted at 80 °C for 30 min and crystallized statically or in the SSHE (shear rate of 25 s(-1)) at a cooling rate of 9 °C/min. Upon shearing and UM addition, polymorphic transformations toward more (β) or less (β') stable forms were governed by the combination between system concentration, composition, and crystallization conditions, as determined by differential scanning calorimetry and powder X-ray diffraction. Nuclear magnetic resonance was used to measure the solid fat content (SFC) development which showed to increase with processing conditions due to the high nucleation rate induced. Processing conditions greatly affected the nano- and microcrystalline structures which were characterized by polarized light microscopy (PLM), cryogenic transmission electron microscopy (Cryo- TEM), and Scherrer analysis of the powder X-ray diffraction data. Crystallization under shear promoted the longitudinal growth of the nanoplatelets; nevertheless, meso structural elements showed a decrease in their dimensions under the same crystallization conditions. The relative oil loss determined gravimetrically was inversely related to the elastic modulus and yield stress of the sheared fat blends, and values were closer to the desirable usability ranges for bakery applications. Our results suggest that fully hydrogenated fats can be functionalized by crystallization in a SSHE and/or by judicious addition of an unsaturated emulsifier.
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Affiliation(s)
- Nuria C Acevedo
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011-1061, United States.
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31
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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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32
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Khatoon S, Khan MI, Jeyarani T. Enzymatic interesterification of palm and coconut stearin blends. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03096.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Mounika C, Yella Reddy S. Specialty Fats Enriched with Behenic and Medium Chain Fatty Acids from Palm Stearin by Lipase Acidolysis. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2059-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Zhu XM, Hu JN, Xue CL, Lee JH, Shin JA, Hong ST, Sung CK, Lee KT. Physiochemical and oxidative stability of interesterified structured lipid for soft margarine fat containing Δ5-UPIFAs. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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35
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Philippaerts A, Breesch A, De Cremer G, Kayaert P, Hofkens J, Van den Mooter G, Jacobs P, Sels B. Physical Properties of Nutritive Shortenings Produced from Regioselective Hardening of Soybean Oil with Pt Containing Zeolite. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1878-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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36
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Meng Z, Liu YF, Jin QZ, Huang JH, Song ZH, Wang FY, Wang XG. Characterization of graininess formed in all beef tallow-based shortening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11463-11470. [PMID: 20929234 DOI: 10.1021/jf102496p] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A batch of all beef tallow (BT)-based model shortening (divided into six rectangular block samples) was stored under temperature fluctuation cycles of 5-20 °C until granular crystals were observed. The lipid composition, thermal properties, and polymorphism of the granular crystals and their surrounding materials were evaluated. Furthermore, the isothermal crystallization behavior of two parts noted above was also examined by pulsed nuclear magnetic resonance (pNMR), rheology, and polarized light microscopy (PLM). The changes of nanostructure including the aggregation of high-melting triacylglycerols (TAGs) and transformation into the most stable β polymorph occurred in granular crystals compared with surrounding materials. Concomitantly, a slower crystallization rate with a simultaneous increase in crystal growth led to the formation of large crystals and further aggregated to larger granular crystals when the size ultimately exceeded the sensory threshold.
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Affiliation(s)
- Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, People's Republic of China
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37
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38
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Son JM, Lee KT, Akoh CC, Kim MR, Kim MJ, Lee JH. Optimisation of tripalmitin-rich fractionation from palm stearin by response surface methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1520-1526. [PMID: 20549806 DOI: 10.1002/jsfa.3978] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Solvent fractionation is effective in improving separation at low temperature, resulting in higher yield and purity of the final product. Tripalmitin (PPP) is an important substrate for the synthesis of human milk fat substitute (HMFS). In this study a fraction rich in PPP was separated from palm stearin by solvent fractionation. RESULTS The PPP-rich fraction was concentrated from palm stearin by acetone fractionation. Response surface methodology (RSM) was employed to optimise PPP purity (Y(1), %) and PPP content (Y(2), g kg(-1) palm stearin) with the independent variables fractionation temperature (X(1), 25, 30 and 35 degrees C) and weight ratio of palm stearin to acetone (X(2), 1:3, 1:6 and 1:9). The predictive models for PPP purity and PPP content of the solid fraction were adequate and reproducible, with no significant lack of fit and satisfactory levels of R(2). PPP purity showed a positive correlation with temperature and acetone ratio, whereas PPP content exhibited a negative correlation. The optimised fractionation condition for a targeted PPP-rich fraction with > 92% PPP purity and > 225 g kg(-1) PPP content from palm stearin was predicted. CONCLUSION The RSM model for optimising PPP purity and PPP content in the PPP-rich fraction from palm stearin by acetone fractionation was valid. The scaled-up PPP-rich fraction obtained can be used as a substrate for the synthesis of 1,3-dioleoyl-2-palmitoylglycerol, which is a main component of HMFS in infant formulas.
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Affiliation(s)
- Jeoung Mae Son
- Department of Food Science and Technology, Chungnam National University, Daejeon, South Korea
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39
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Meng Z, Liu Y, Shan L, Jin Q, Wang X. Reduction of Graininess Formation in Beef Tallow-Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1627-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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da Silva RC, Soares DF, Lourenço MB, Soares FA, da Silva KG, Gonçalves MIA, Gioielli LA. Structured lipids obtained by chemical interesterification of olive oil and palm stearin. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.12.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Handa C, Goomer S, Siddhu A. Performance and fatty acid profiling of interesterifiedtransfree bakery shortening in short dough biscuits. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02222.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.09.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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43
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Farmani J, Safari M, Hamedi M. Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200900092] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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44
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Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1188-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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45
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Andreia Schäfer De Martini Soares F, Claro da Silva R, Caroline Guimarães da Silva K, Bertolessi Lourenço M, Ferreira Soares D, Antonio Gioielli L. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.03.022] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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46
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Lee JH, Son JM, Akoh CC, Kim MR, Lee KT. Optimized synthesis of 1,3-dioleoyl-2-palmitoylglycerol-rich triacylglycerol via interesterification catalyzed by a lipase from Thermomyces lanuginosus. N Biotechnol 2009; 27:38-45. [PMID: 19879984 DOI: 10.1016/j.nbt.2009.10.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2009] [Revised: 09/11/2009] [Accepted: 10/20/2009] [Indexed: 10/20/2022]
Abstract
1,3-Dioleoyl-2-palmitoylglycerol (OPO)-rich human milk fat substitute (HMFS) was synthesized from tripalmitin-rich fraction and ethyl oleate by a lipase-catalyzed interesterification. Response surface methodology was employed to optimize its OPO content and acyl migration with reaction factors - substrate mole ratio of PPP-rich fraction to ethyl oleate (1:4, 1:5 and 1:6), reaction temperature (50, 55 and 60 degrees C) and time (3, 7.5 and 12 hours). The predictive models for OPO content and acyl migration were adequate and reproducible. The OPO content increased with substrate ratio, and decreased with reaction time and temperature, whereas acyl migration increased with temperature and time. The optimal conditions for HMFS synthesis while maximizing OPO content (31.43% OPO) and minimizing acyl migration (6.07%) were predicted at the reaction combination of 50 degrees C, three hours and 5.5 substrate ratio. HMFS was resynthesized under the same condition, and no significant difference between the observed and predicted values was found. Further, the major fatty acid of HMFS was palmitic acid (80.6%) at sn-2 position, and oleic acid (64.9%) at sn-1,3 position.
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Affiliation(s)
- Jeung Hee Lee
- Agricultural Scientific Research Center, Chungnam National University, Korea
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47
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RIBEIRO ANAPAULABADAN, BASSO RODRIGOCORRÊA, GRIMALDI RENATO, GIOIELLI LUIZANTONIO, GONÇALVES LIRENYAPARECIDAGUARALDO. EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICOCHEMICAL PROPERTIES AND INDUSTRIAL APPLICATIONS OF CANOLA OIL AND FULLY HYDROGENATED COTTONSEED OIL BLENDS. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4522.2009.01152.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Costales-Rodríguez R, Gibon V, Verhé R, De Greyt W. Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans-Margarine Formulation. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1395-2] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LA. Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.01.012] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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50
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Goli SAH, Sahri MM, Kadivar M, Keramat J. The Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA): Physical Properties. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1362-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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