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Diao X, Sun W, Jia R, Wang Y, Liu D, Guan H. Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate. ULTRASONICS SONOCHEMISTRY 2023; 95:106354. [PMID: 36898248 PMCID: PMC10020118 DOI: 10.1016/j.ultsonch.2023.106354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/14/2023] [Accepted: 03/01/2023] [Indexed: 06/18/2023]
Abstract
The study aimed to evaluate the effect of ultrasonic pretreatment on the transesterification of lard with glycerol monolaurate (GML) using Lipozyme TL IM to synthesize diacylglycerol (DAG), and the physicochemical properties of lard, GML, ultrasonic-treated diacylglycerol (named U-DAG), purified ultrasonic-treated diacylglycerol obtained by molecular distillation (named P-U-DAG), and without ultrasonic-treated diacylglycerol (named N-U-DAG) were analyzed. The optimized ultrasonic pretreatment conditions were: lard to GML mole ratio 3:1, enzyme dosage 6 %, ultrasonic temperature 80 °C, time 9 min, power 315 W. After ultrasonic pretreatment, the mixtures reacted for 4 h in a water bath at 60 °C, the content of DAG reached 40.59 %. No significant variations were observed between U-DAG and N-U-DAG in fatty acids compositions and iodine value, while P-U-DAG had lower unsaturated fatty acids than U-DAG. Differential scanning calorimetry analysis showed that the melting and crystallization properties of DAGs prepared by ultrasonic pretreatment significantly differed from lard. FTIR spectra noted transesterification reaction from lard and GML with and without ultrasonic pretreatment would not change the structure of lard. However, thermogravimetric analysis proved that N-U-DAG, U-DAG, and P-U-DAG had lower oxidation stability than lard. The higher the content of DAG, the faster the oxidation speed.
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Affiliation(s)
- Xiaoqin Diao
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Weiting Sun
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ruixin Jia
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ying Wang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Haining Guan
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
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Lee YJ, Khor YP, Kadir NSA, Lan D, Wang Y, Tan CP. Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation. J Oleo Sci 2023; 72:533-541. [PMID: 37121678 DOI: 10.5650/jos.ess22361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/02/2023] Open
Abstract
Diacylglycerol (DAG) is commonly known as one of the precursors for the 3-monochloro-1,2-propanediol esters (3-MCPDE) and glycidyl esters (GE) formation. However, due to its health-promoting effects, its potential as alternative frying medium was examined. This study aimed to assess the frying performance of soybean oil-based diacylglycerol oil (DO) and its oil blends with palm olein (PO), in comparison with PO. Four different oil types (DO, PO, OB I (DO:PO, 1:1, w/w) and OB II (DO:PO, 1:2, w/w)) were used to fry potato chips for five consecutive days at 180℃. The formation of oxidation compounds, acylglycerol composition, 3-MCPDE and GE changes throughout the frying study were investigated. Both OB I and OB II exhibited lower oxidation compounds' formation rates than PO. Besides, significant (p < 0.05) reductions of 3-MCPDE and increments of GE levels were observed in all frying systems throughout the frying study. After 25 frying cycles, the 3-MCPDE levels in all frying oils were below 0.13 mg/kg, while the GE levels ranged from 1.51 mg/kg to 1.89 mg/kg. Despite the poorer oxidative stability of DO, its 3-MCPDE and GE levels were much lower compared to PO. In comparison to DO, the 3-MCPDE degradation and GE formation rates were enhanced and reduced, respectively with the blending of PO and DO. This study showed the potential of DO:PO oil blend in deep-fat frying application. With appropriate blending ratio of DO and PO, an alternative frying medium with enhanced nutritional value and oxidative stability could be developed.
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Affiliation(s)
- Yi Jane Lee
- School of Food Science and Engineering, South China University of Technology
| | - Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia
| | | | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia
- School of Biological Science and Food Engineering, Chuzhou University
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Liu X, Xu L, Luo R, Sun‐Waterhouse D, Liu Z, Xu Q, Yang B, Lan D, Wang W, Wang Y. Thermal properties, oxidative stability, and frying applicability of highly pure soybean‐based diacylglycerol oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xuan Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Long Xu
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Riming Luo
- Guangdong Yue‐shan Special Nutrition Technology Co., Ltd. Foshan China
| | | | - Zhuang Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Qingqing Xu
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Bo Yang
- School of Bioscience and Bioengineering South China University of Technology Guangzhou China
| | - Dongming Lan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Weifei Wang
- Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou China
| | - Yonghua Wang
- School of Food Science and Engineering South China University of Technology Guangzhou China
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Bougma A, Sere A, Bazie BSR, Sangare H, Ouilly JT, Bassole IHN. Composition and physicochemical properties of
Combretum collinum
,
Combretum micranthum
,
Combretum nigricans
, and
Combretum niorense
seeds and seed oils from Burkina Faso. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12540] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Adjima Bougma
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
| | - Aminata Sere
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
| | - Bazoin Sylvain Raoul Bazie
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
- Laboratoire National de la Santé Publique (LNSP) Ouagadougou Burkina Faso
| | - Hassane Sangare
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
| | - Judicaël Thomas Ouilly
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
| | - Imael Henri Nestor Bassole
- Laboratoire de Biologie Moléculaire d'Epidémiologie et de Surveillance des agents Transmissibles par les Aliments et l'eau (LaBESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Ecole Doctorale Sciences et Technologies Université Joseph Ki‐Zerbo Ouagadougou Burkina Faso
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Lu Y, Eiriksson FF, Thorsteinsdóttir M, Simonsen HT. Effects of extraction parameters on lipid profiling of mosses using UPLC-ESI-QTOF-MS and multivariate data analysis. Metabolomics 2021; 17:96. [PMID: 34669052 DOI: 10.1007/s11306-021-01847-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Accepted: 10/05/2021] [Indexed: 11/30/2022]
Abstract
INTRODUCTION Non-target lipid profiling by using ultra-performance liquid chromatography coupled to electrospray ionization quadrupole time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS) has been used extensively in the past decades in plant studies. However, the lipidomes of bryophytes have only been scarcely studied, although they are the second largest group in plant kingdom. OBJECTIVES We evaluated the effects of different cell disruption methods (no disruption, shake, ultrasound, and bead beating), and storage conditions (air-dried, freeze-dried, and fresh frozen) of five moss species (including Racomitrium lanuginosum B and D, Philonotis fontana, Sphagnum teres, and Hylocomium splendens). METHODS The lipid profiling results of each extraction parameter were analyzed by using multivariate data analysis including unsupervised principal component analysis and supervised orthogonal projections to latent structures discriminant analysis. RESULTS The results showed that extraction with bead beating resulted in the highest lipid content and the most detected features, but these were caused by the contamination from plastic tubes. Minor lipid metabolite changes were found in shaking and ultrasonication methods when compared with no disruption method. Significant amounts of phosphatidylcholine, diacylglyceryltrimethylhomoserine and their lyso lipids were observed in air-dried moss tissues, whereas diacylglycerol, triacylglycerol and ceramide were mostly exclusively detected when fresh frozen tissues were used for extraction. CONCLUSION We concluded that lipid extraction using fresh frozen samples with ultrasound assistance provide the most original lipid composition and gave a relatively high lipid content.
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Affiliation(s)
- Yi Lu
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads 223, 2800, Kongens Lyngby, Denmark
- ArcticMass, Sturlugata 8, 101, Reykjavik, Iceland
| | - Finnur Freyr Eiriksson
- ArcticMass, Sturlugata 8, 101, Reykjavik, Iceland
- Faculty of Pharmaceutical Sciences, University of Iceland, Hagi, Hofsvallagata 53, 107, Reykjavik, Iceland
| | - Margrét Thorsteinsdóttir
- ArcticMass, Sturlugata 8, 101, Reykjavik, Iceland
- Faculty of Pharmaceutical Sciences, University of Iceland, Hagi, Hofsvallagata 53, 107, Reykjavik, Iceland
| | - Henrik Toft Simonsen
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads 223, 2800, Kongens Lyngby, Denmark.
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Chen J, Lee WJ, Qiu C, Wang S, Li G, Wang Y. Immobilized Lipase in the Synthesis of High Purity Medium Chain Diacylglycerols Using a Bubble Column Reactor: Characterization and Application. Front Bioeng Biotechnol 2020; 8:466. [PMID: 32509749 PMCID: PMC7248569 DOI: 10.3389/fbioe.2020.00466] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Accepted: 04/21/2020] [Indexed: 11/20/2022] Open
Abstract
Novozym® 435, an immobilized lipase from Candida antarctica B. (CALB), was used as a biocatalyst for the synthesis of high purity medium chain diacylglycerol (MCD) in a bubble column reactor. In this work, the properties of the MCD produced were characterized followed by determining its practical application as an emulsifier in water-in-oil (W/O) emulsion. Two types of MCDs, namely, dicaprylin (C8-DAG) and dicaprin (C10-DAG), were prepared through enzymatic esterification using the following conditions: 5% Novozym® 435, 2.5% deionized water, 60°C for 30 min followed by purification. A single-step molecular distillation (MD) (100–140°C, 0.1 Pa, 300 rpm) was performed and comparison was made to that of a double-step purification with MD followed by silica gel column chromatography technique (MD + SGCC). Crude C8-DAG and C10-DAG with DAG concentration of 41 and 44%, respectively, were obtained via the immobilized enzyme catalyzing reaction. Post-purification via MD, the concentrations of C8-DAG and C10-DAG were increased to 80 and 83%, respectively. Both MCDs had purity of 99% after the MD + SGCC purification step. Although Novozym® 435 is a non-specific lipase, higher ratios of 1,3-DAG to 1,2-DAG were acquired. Via MD, the ratios of 1,3-DAG to 1,2-DAG in C8-DAG and C10-DAG were 5.8:1 and 7.3:1, respectively. MCDs that were purified using MD + SGCC were found to contain 1,3-DAG to 1,2-DAG ratios of 8.8:1 and 9.8:1 in C8-DAG and C10-DAG, respectively. The crystallization and melting peaks were shifted to higher temperature regions as the purity of the MCD was increased. Dense needle-like crystals were observed in MCDs with high purities. Addition of 5% C8-DAG and C10-DAG as emulsifier together in the presence of 9% of hydrogenated soybean oil produced stable W/O emulsion with particle size of 18 and 10 μm, respectively.
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Affiliation(s)
- Jiazi Chen
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Shaolin Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Guanghui Li
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
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Stevanato N, Iwassa IJ, Cardozo-Filho L, Silva CD. Quality parameters of radish seed oil obtained using compressed propane as solvent. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104751] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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8
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Lee WJ, Zhang Z, Lai OM, Tan CP, Wang Y. Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.032] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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9
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Guo Y, Cai Z, Xie Y, Ma A, Zhang H, Rao P, Wang Q. Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Compr Rev Food Sci Food Saf 2020; 19:759-800. [PMID: 33325163 DOI: 10.1111/1541-4337.12537] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 12/04/2019] [Accepted: 01/03/2020] [Indexed: 02/06/2023]
Abstract
Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.
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Affiliation(s)
- Yalong Guo
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Yanping Xie
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Aiqin Ma
- Shanghai Jiao Tong University Affiliated Sixth People's Hospital South Campus, Shanghai, P. R. China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
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Wang Q, Xie Y, Li Y, Miao J, Wu H. Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride-Structured Lipids Using DHA as sn-2 Acyl-Site Donors. Foods 2019; 8:foods8090407. [PMID: 31547349 PMCID: PMC6769747 DOI: 10.3390/foods8090407] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 09/03/2019] [Accepted: 09/07/2019] [Indexed: 12/11/2022] Open
Abstract
The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2-3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.
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Affiliation(s)
- Qiang Wang
- Innovation Center for Lipid Resource and Children's Daily Chemicals, College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Yuejie Xie
- Innovation Center for Lipid Resource and Children's Daily Chemicals, College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Yuanyuan Li
- Innovation Center for Lipid Resource and Children's Daily Chemicals, College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Jianyin Miao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Hongbin Wu
- Institute of Agro-food Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China.
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12
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Wang B, Zhang M, Ge W, He K, Cheng F. Microencapsulated duck oil diacylglycerol: Preparation and application as anti-obesity agent. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.061] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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13
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Younes M, Aggett P, Aguilar F, Crebelli R, Dusemund B, Filipič M, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Kuhnle GG, Leblanc JC, Lillegaard IT, Moldeus P, Mortensen A, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Boon P, Chrysafidis D, Gürtler R, Mosesso P, Tobback P, Rincon AM, Horvath Z, Lambré C. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives. EFSA J 2017; 15:e05045. [PMID: 32625340 PMCID: PMC7010209 DOI: 10.2903/j.efsa.2017.5045] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of mono- and di-glycerides of fatty acids (E 471) when used as a food additive. The Panel considered that it is very likely that hydrolysis of mono- and di-glycerides of fatty acids by lipases in the gastrointestinal tract would occur, resulting in the release of glycerol and fatty acids. Glycerol (E 422) and fatty acids (E 570) have been re-evaluated and the Panel concluded that there was no safety concern regarding their use as food additives. Toxicological studies with mono- and di-glycerides rich in unsaturated fatty acids were considered for the re-evaluation of E 471. No evidence for adverse effects was reported in short-term, subchronic studies, chronic, reproductive and developmental toxicity studies. Neither carcinogenic potential nor a promotion effect in initiation/promotion was reported. The available studies did not raise any concern with regard to genotoxicity. The refined estimates were based on 31 out of 84 food categories in which E 471 is authorised. The Panel noted that the contribution of E 471 represented at the mean only 0.8-3.5% of the recommended daily fat intake. Based on the approach described in the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010 and taking into account the considerations mentioned above, the Panel concluded that there was no need for a numerical acceptable daily intake (ADI) and that the food additive mono- and di-glycerides of fatty acids (E 471) was of no safety concern at the reported uses and use levels. The Panel recommended some modifications of the EU specifications for E 471.
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Chen Q, Li Y, Fu J, Ma X, Teng Y, Wang Y. Production of diacylglycerol-enriched oils by enzymatic interesterification and molecular distillation using soybean oil and distilled saturated monoacylglycerol. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600332] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Qiong Chen
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Ying Li
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Junning Fu
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Xiang Ma
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Yinglai Teng
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
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Qi JF, Wang XY, Shin JA, Lee YH, Jang YS, Lee JH, Hong ST, Lee KT. Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils. J Food Sci 2015; 80:C510-4. [DOI: 10.1111/1750-3841.12792] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Accepted: 12/17/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Jin F. Qi
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Xiang Y. Wang
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Jung-Ah Shin
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Young-Hwa Lee
- Bioenergy Crop Research Center, Natl. Inst. of Crop Science; Rural Development Administration; Muan 533-834 South Korea
| | - Young-Seok Jang
- Bioenergy Crop Research Center, Natl. Inst. of Crop Science; Rural Development Administration; Muan 533-834 South Korea
| | - Jeung Hee Lee
- Dept. of Food and Nutrition; Daegu Univ; Jillyang Gyeongsan Gyeongbuk 712-714 South Korea
| | - Soon-Taek Hong
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Ki-Teak Lee
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
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Effects of catechin and α-tocopherol addition on the autoxidative stability of diacylglycerol oil derived from an olive oil and perilla oil mixture. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0245-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Preparation of Diacylglycerol-Enriched Oil from Free Fatty Acids Using Lecitase Ultra-Catalyzed Esterification. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1821-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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