Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening

Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization

Medium- and long-chain triacylglycerol (MLCT) is a structured lipid with both medium- and long-chain fatty acids in one triacylglycerol molecule. Compared with long-chain triacylglycerol (LCT), which is mainly present in common edible oils, and the physical blend of medium-chain triacylglycerol with LCT (MCT/LCT), MLCT has different physicochemical properties, metabolic characteristics, and nutritional values. In this article, the recent advances in the use of MLCT in food formulations are reviewed. The natural sources and preparation of MLCT are discussed. A comprehensive summary of MLCT digestion, absorption, transport, and oxidation is provided as well as its health benefits, including reducing the risk of overweight, hypolipidemic and hypoglycemic effects, etc. The potential MLCT uses in food formulations, such as infant formulas, healthy foods for weight loss, and sports foods, are summarized. Finally, the current safety assessment and regulatory status of MLCT in food formulations are reviewed.

Application of structured triacylglycerols in food products for value addition

The present study aims to evaluate the suitability of structured triacylglycerol (ST) consisting of medium chain triacylglycerol (MCT) as low calorie and instant energy source in combination with essential fatty acids for formulations in different food products to add value to existing products. The study investigates the effect of presence of ST on the physicochemical and sensory properties of various food products such as mayonnaise enriched with ST synthesized from medium chain fatty acid (MCFA) and rice bran oil, cookies enriched with ST synthesized from MCFA and oleic acid rich moringa oil, energy bar with ST synthesized from MCFA and omega 3 enriched fish oil, as well as yogurt drink with ST synthesized from MCFA and omega 6 enriched flaxseed oil. The obtained results established the suitability of incorporation of ST in food products and comparison with standard market products revealed the validity of the products to sustain the demand with value addition. The oxidative stability studies of all the products in the presence of natural antioxidants from moringa leaves and pomegranate peel using the peroxide value test and rancimat analysis demonstrated similar stability to the standard marketed product. Application of plant wastes and residues in the form of leaves or peels as the likely sources for isolating bioactive compounds demonstrates potential of the sustainable approach also giving benefit of increasing the stability of the product. The study also points towards possible replacement option for synthetic carcinogenic antioxidants with natural antioxidants obtained from moringa leaves and pomegranate peel. The present work clearly demonstrates the effective use of structured triacylglycerols synthesized using green methodologies for creating unique health enriched food products with all worthy and green components.

Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants

Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotoxic compounds, respectively. The objective was to evaluate the effects of antioxidant addition in palm olein and stearin to the content of MCPD esters and GE in baked cake. Butylated hydroxyanisole (BHA), rosemary extract and tocopherol were used to fortify the samples at 200 mg/kg and in combinations (400, 600 and 800 mg/kg rosemary or tocopherol combined with 200 mg/kg BHA). The MCPD esters and GE content, radical formation and the quality of the fats portion were analyzed. The results showed that palm olein fortified with rosemary extract yielded less 2-MCPD ester. The GE content was lower when soft stearin was fortified with rosemary. ESR spectrometry measurements showed that the antioxidants were effective to reduce radical formation. The synergistic effects of combining antioxidants controlled the contaminants formation. In conclusion, oxidation stability was comparable either in the single or combined antioxidants. Tocopherol in combination with BHA was more effective in controlling the MCPD esters and GE formation.

Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil

Trans-free interesterified fat was prepared from binary blends of rice bran stearin (RBS) and fully hydrogenated soybean oil (FHSBO) with RBS/FHSBO mass ratio of 50:50, 60:40 and 70:30. Commercial lipozyme RM IM (10 wt% of total substrate) was used to catalyze the reaction. Coconut oil (CO, 20 wt% of RBS/FHSBO) was also added to increase the medium-chain fatty acids content. The enzymatic interesterified fats EIEF were evaluated for their physical properties (i.e., solid fat content (SFC), polymorphism and crystal morphology) and the bioactive phytochemical contents. The SFC curves after interesterification were flattened, indicating a wide plastic range. SFC of the EIEF with different ratio (RBS/FHSBO=50:50, 60:40 and 70:30) at 25 °C were 34.2, 25.7 and 17.8%, respectively, while the physical blends at the same ratio showed 41.4, 35.7 and 27.7%. From X-ray diffraction (XRD), β polymorphic form was observed in physical blends, whereas only β’ crystal form was discovered in EIEF, which is most desired for shortenings and margarines preparation. EIEF contained 416.7–602.4 mg/100 g oryzanol, 25.4–36.5 mg/100 g total tocopherols and 319.3–431.8 mg/100 g total phytosterols, which could confer health benefits. The results indicated that EIEF may have a potential use in shortenings and margarines preparation.