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Roufegarinejad L, Habibzadeh Khiabani A, Konar N, Toofighi S, Rasouli Pirouzian H. Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:331-339. [PMID: 38196711 PMCID: PMC10772011 DOI: 10.1007/s13197-023-05844-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2023] [Accepted: 09/11/2023] [Indexed: 01/11/2024]
Abstract
The aim of this study was to replace cocoa butter substitute (CBS) with structured sunflower oil in chocolate spread partially. Two types of oleogel, 6% carnauba wax (CWO) and 2% carnauba wax with 4% adipic acid (AD-CWO) were substituted (at 20%, 50%, and 70%), and chocolate spread characteristics were evaluated. Various properties of chocolate spread samples were investigated as peroxide value, firmness, oil binding capacity, moisture content, molecular interactions, and molecular conformation of fat crystals. The increasement of CBS substitution by oleogel in samples significantly reduced firmness. The samples with 20% replacement formulated by CWO and AD-CWO had the highest oil binding capacity, 97.48 ± 0.21% and 97.73 ± 0.02, respectively. Moreover, oxidative stability analysis showed a positive correlation with an increasing replacement level over 90 days of storage. Based on FT-IR analysis, the new intermolecular hydrogen bond formation in the oleogel-based spreads network has been confirmed. CBS replacement with oleogels revealed the presence of stable β´ polymorphs with low intensity. In conclusion, the carnauba-based oleogels have significant potential to substitute CBS in chocolate spread partially.
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Affiliation(s)
- Leila Roufegarinejad
- Department of Food Science and Technology, Islamic Azad University, Tabriz, Iran
| | - Arezou Habibzadeh Khiabani
- Department of Food Science and Technology, Islamic Azad University, Tabriz, Iran
- Independent Researcher, Istanbul, Turkey
- Department of Food Science and Technology, Islamic Azad University, Tabriz, Iran Tabriz Branch
| | - Nevzat Konar
- Department of Food Engineering, Faculty of Agriculture, Eskisehir Osmangazi University, 26160 Eskisehir, Turkey
| | - Sepideh Toofighi
- Department of Food Science and Technology, Islamic Azad University, Tabriz, Iran
| | - Haniyeh Rasouli Pirouzian
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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2
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Gao Z, Zhu Y, Jin J, Jin Q, Wang X. Chemical-Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities. Foods 2023; 12:3933. [PMID: 37959052 PMCID: PMC10648229 DOI: 10.3390/foods12213933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.
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Affiliation(s)
| | | | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.G.); (Y.Z.); (Q.J.); (X.W.)
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3
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Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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4
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Konar N, Polat DG, Dalabasmaz S, Erdogan M, Sener S, Sarıkaya EK. Effects of various milk powders on main quality parameters of cocoa butter substitute-based chocolate. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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5
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Sarpong F, Dery EK, Asiamah E, Darfour EK, Oduro-Yeboah C, Amissah PA, Gyedu-Akoto E. Oxidative Stability Mechanism of Coconut Oil as Substitute to Cocoa Butter in Chocolate. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2123290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Frederick Sarpong
- Council for Scientific and Industrial Research (CSIR)- Oil Palm Research Institute, Value Addition Division, Kade, Ghana
| | - Eric Kuuna Dery
- Council for Scientific and Industrial Research (CSIR)- Oil Palm Research Institute, Value Addition Division, Kade, Ghana
| | - Ebenezer Asiamah
- Council for Scientific and Industrial Research (CSIR)- Food Research Institute, Food Technology Research Division, Accra, Ghana
| | - Emmanuel Kyei Darfour
- Ghana Atomic Energy Commission, Biotechnology and Agricultural Research Institute, Atomic Kwabenya, Ghana
| | - Charlotte Oduro-Yeboah
- Council for Scientific and Industrial Research (CSIR)- Food Research Institute, Food Technology Research Division, Accra, Ghana
| | - Priscilla Araba Amissah
- Cocoa Research Institute of Ghana, Post-Harvest Quality Management Thrust, New Tafo-Akim, Ghana
| | - Esther Gyedu-Akoto
- Cocoa Research Institute of Ghana, Post-Harvest Quality Management Thrust, New Tafo-Akim, Ghana
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6
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Sulaiman N, Sintang M, Mantihal S, Zaini H, Munsu E, Mamat H, Kanagaratnam S, Jahurul M, Pindi W. Balancing functional and health benefits of food products formulated with palm oil as oil sources. Heliyon 2022; 8:e11041. [PMID: 36303903 PMCID: PMC9593283 DOI: 10.1016/j.heliyon.2022.e11041] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/23/2022] [Accepted: 10/06/2022] [Indexed: 11/05/2022] Open
Abstract
Palm oil (PO) is widely utilised in the food industry and consumed in large quantities by humans. Owing to its bioactive components, such as fatty acids, carotenoids, vitamin E, and phenolic compounds, PO has been utilised for generations. However, public concern about their adverse effects on human health is growing. A literature search was conducted to identify fractionated palm oil processing techniques, proof of their health advantages, and potential food applications. Refined palm oil (RPO) is made from crude palm oil (CPO) and can be fractionated into palm olein (POl) and palm stearin (PS). Fractional crystallisation, dry fractionation, and solvent fractionation are the three basic fractionation procedures used in the PO industry. The composition of triacylglycerols and fatty acids in refined and fractionated palm oil and other vegetable oils is compared to elucidate the triacylglycerols and fatty acids that may be important in product development. It is well proven that RPO, POl, and PS extends the oil's shelf life in the food business. These oils have a more significant saturated fat content and antioxidant compounds than some vegetable oils, such as olive and coconut oils, making them more stable. Palm olein and stearin are also superior shortening agents and frying mediums for baking goods and meals. Furthermore, when ingested modestly daily, palm oils, especially RPO and POl, provide health benefits such as cardioprotective, antidiabetic, anti-inflammatory, and antithrombotic effects. Opportunities exist for fractionated palm oil to become a fat substitute; however, nutrition aspects need to be considered in further developing the market.
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Affiliation(s)
- N.S. Sulaiman
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - M.D. Sintang
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - S. Mantihal
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - H.M. Zaini
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - E. Munsu
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - H. Mamat
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - S. Kanagaratnam
- Malaysian Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, 43000, Kajang, Selangor, Malaysia
| | - M.H.A. Jahurul
- Department of Agriculture, University of Arkansas, 1200 North University Dr., M/S 4913, Pine Bluff, AR 71601, United States
| | - W. Pindi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
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7
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Zhou J, Lee YY, Mao Y, Wang Y, Zhang Z. Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems. Foods 2022; 11:foods11162400. [PMID: 36010399 PMCID: PMC9407428 DOI: 10.3390/foods11162400] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 12/19/2022] Open
Abstract
Structured lipids (SLs) refer to a new type of functional lipid obtained by modifying natural triacylglycerol (TAG) through the restructuring of fatty acids, thereby altering the composition, structure, and distribution of fatty acids attached to the glycerol backbones. Due to the unique functional characteristics of SLs (easy to absorb, low in calories, reduced serum TAG, etc.), there is increasing interest in the research and application of SLs. SLs were initially prepared using chemical methods. With the wide application of enzymes in industries and the advantages of enzymatic synthesis (mild reaction conditions, high catalytic efficiency, environmental friendliness, etc.), synthesis of SLs using lipase has aroused great interest. This review summarizes the reaction system of SL production and introduces the enzymatic synthesis and application of some of the latest SLs discussed/developed in recent years, including medium- to long-chain triacylglycerol (MLCT), diacylglycerol (DAG), EPA- and DHA-enriched TAG, human milk fat substitutes, and esterified propoxylated glycerol (EPG). Lastly, several new ways of applying SLs (powdered oil, DAG plastic fat, inert gas spray oil, and emulsion) in the future food industry are also highlighted.
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Affiliation(s)
- Jun Zhou
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yilin Mao
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 510632, China
- Correspondence:
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8
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Tirgarian B, Yadegari H, Bagheri A, Neshagaran E, Mardani M, Farmani J. Reduced-fat chocolate spreads developed by water-in-oleogel emulsions. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Wang X, Ma D, Liu Y, Wang Y, Qiu C, Wang Y. Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Xiaochen Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang China
| | - Da Ma
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
| | - Yingwei Liu
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
| | - Ying Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
| | - Chaoying Qiu
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
| | - Yong Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
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10
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Gomes da Silva M, Ramponi Rodrigues de Godoi K, Pavie Cardoso L, Paula Badan Ribeiro A. Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storage. Food Res Int 2022; 157:111208. [DOI: 10.1016/j.foodres.2022.111208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 11/04/2022]
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11
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Ornla-Ied P, Rungsang S, Tan CP, Lan D, Wang Y, Sonwai S. Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends. J Oleo Sci 2022; 71:343-351. [PMID: 35236794 DOI: 10.5650/jos.ess21277] [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: 11/13/2022] Open
Abstract
This research synthesized structure lipids (SL) from blends of fully hydrogenated palm kernel oil (FHPKO), coconut oil (CNO) and fully hydrogenated palm stearin (FHPS) by enzymatic interesterification (EIE)using rProROL, an sn-1,3-specific lipase from Rhizopus oryzae, as a catalyst. Five physical blends of FHPKO:CNO:FHPS were prepared with the following wt. ratios: 40:10:50, 50:10:40, 60:10:30, 70:10:20 and 80:10:10. The EIE reactions were carried out at 60℃ for 6 h in a batch-type reactor using rProROL 10% wt. of the substrate. It was found that EIE significantly modified the triacylglycerol compositions of the fat blends resulting in changes in the crystallization and melting behavior. In particular, SL obtained from EIE of blend 70:10:20 exhibited high potential to be used as a cocoa butter substitute (CBS) because it showed similar solid fat content curve to the commercial CBS and crystallized into fine spherulites and desirable β' polymorph.
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Affiliation(s)
- Pimwalan Ornla-Ied
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Sirinapa Rungsang
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Chin Ping Tan
- 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
| | - Sopark Sonwai
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
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12
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Lee WJ, Qiu C, Li J, Wang Y. Sustainable oil-based ingredients with health benefits for food colloids and products. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.10.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Lis A, Staniewski B, Ziajka J. A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1999262] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anna Lis
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Bogusław Staniewski
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Justyna Ziajka
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
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Norazlina MR, Tan YS, Hasmadi M, Jahurul MHA. Effect of solvent pre-treatment on the physicochemical, thermal profiles and morphological behavior of Mangifera pajang seed fat. Heliyon 2021; 7:e08073. [PMID: 34622074 PMCID: PMC8482429 DOI: 10.1016/j.heliyon.2021.e08073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/08/2021] [Accepted: 09/23/2021] [Indexed: 11/26/2022] Open
Abstract
In this work, the effect of solvent pre-treatment (hexane, petroleum ether and ethanol) on the physicochemical, thermal and morphology behavior of Mangifera pajang seed fat (MPSF) were investigated. Fat extraction was performed using Soxhlet method, and results showed that the yield, physicochemical, and crystalline structures of the MPSF were significantly (p < 0.05) influenced by the extraction solvents. Hexane gave the highest fat yield (7.67 %) with low unsaturation value (52.13 g iodine/g) compared with petroleum ether and ethanol. Hexane MPSF also had low oxidation rate (peroxide value of 1.1 mEq/g). Both non-stabilized and stabilized hexane MPSF showed a single melting endothermic peak at high temperature with onset, maximum peak and offset temperature of 16.23 ˚C-18.21 °C, 28.22 ˚C-31.25 °C and 34.85 ˚C-39.58 °C, respectively. Hexane MPSF crystallized rapidly at high temperature with single maximum peak starting at 16.51 ˚C-16.68 °C and ending at 0.23 ˚C-1.13 °C. In comparison with ethanol extract, hexane MPSF demonstrated a compact crystalline structure with a large densely packed center. Therefore, MPSF obtained from hexane presented better overall quality than those obtained from other extraction solvents. MPSF exhibited similar melting and morphological behavior to mango kernel fat and commercial cocoa butter. These results suggested that hexane was the best solvent for the extraction of MPSF. This fat also has the potential to be applied as a cocoa butter alternative fat or functional fat.
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Affiliation(s)
- M R Norazlina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
| | - Y S Tan
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
| | - M Hasmadi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
| | - M H A Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
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15
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Norazlina M, Jahurul M, Hasmadi M, Mansoor A, Norliza J, Patricia M, Ramlah George M, Noorakmar A, Lee J, Fan H. Trends in blending vegetable fats and oils for cocoa butter alternative application: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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17
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Ramos-de-la-Peña AM, Aguilar O, González-Valdez J. Progress in nanostructure understanding of edible crystalline fats and their application in nano-delivery systems: Cocoa butter as a model. Food Res Int 2021; 147:110561. [PMID: 34399538 DOI: 10.1016/j.foodres.2021.110561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 05/30/2021] [Accepted: 06/22/2021] [Indexed: 11/30/2022]
Abstract
Nucleation and crystal growth of edible fats at the nanoscale have received little attention due to analytical limitations. A key factor to modify the properties of edible fats is nanostructure understanding. Progress within the last years will be presented, including analytical techniques used to investigate fat crystallization. Cocoa butter has been the subject of several works due to its properties and its high impact on chocolate manufacturing. Moreover, this vegetable fat has been used as the solid lipid component in nano delivery systems. Since nanoplatelet is the smallest unit in crystalline fats, and the nanoscale is influenced by supersaturation, temperature, shear fields, and surfactants, nanostructure engineering is possible. On its part, cocoa butter has been included in innovative delivery systems along the last years. This review will highlight main results and challenges on these topics.
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Affiliation(s)
- Ana Mayela Ramos-de-la-Peña
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
| | - Oscar Aguilar
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
| | - José González-Valdez
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
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Zhang Z, Lee WJ, Xie X, Ye J, Tan CP, Lai OM, Li A, Wang Y. Enzymatic Interesterification of Palm Stearin and Palm Olein Blend Catalyzed by sn-1,3-Specific Lipase: Interesterification Degree, Acyl Migration, and Physical Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9056-9066. [PMID: 33433208 DOI: 10.1021/acs.jafc.0c06297] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE), causing the loss of lipase selectivity toward the acyl group at sn-1,3. In this study, an oil blend consisting of palm stearin (PST) and palm olein (POL) was interesterified via a chemical interesterification (CIE) and enzymatic method using a packed bed reactor. Characterization in terms of the triacylglycerol (TAG) compositions, sn-2 fatty acid distributions, and solid fat content profiles was performed. In comparison to that of CIE fats, EIE fats showed different modification effects on the solid fat content. Under similar reaction conditions, different interesterification degrees (IDs) were obtained according to the various blend ratios. Using the same mass ratio of substrates (POL/PST of 9:1), the EIE reaction time and temperature affected the ID and the change in the fatty acyl group at the sn-2 position. Under the reaction time of 46 min, an ID of 94.41% was acquired, while at 80 °C, the degree of acyl migration at sn-2 was 92.87%. EIE with high acyl migration exhibited a lower crystallization rate than that of EIE with low acyl migration. However, the effect of acyl migration on crystal polymorphism and oxidative stability was insignificant. Outcomes from this study are meaningful for the establishment of a theoretical basis for a controlled positional-specific EIE that is catalyzed by sn-1,3-specific lipase.
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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, People's Republic of 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, People's Republic of 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, People's Republic of China
| | - Jing Ye
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Chin Ping Tan
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, People's Republic of China
| | - Oi Ming Lai
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, People's Republic of China
| | - Aijun Li
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of 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, People's Republic of China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, People's Republic of China
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Shin JA, Hong YJ, Lee KT. Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream. Molecules 2021; 26:molecules26154586. [PMID: 34361739 PMCID: PMC8347050 DOI: 10.3390/molecules26154586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 07/25/2021] [Accepted: 07/26/2021] [Indexed: 11/16/2022] Open
Abstract
We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β'-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to obtain refined acyl migration reactant (RAMR). An alternative fat product was prepared by blending RAMR and hydrogenated palm kernel oil (HPKO) at a ratio of 4:6 (w/w). The melting points, solid fat index (SFI), and melting curves of the alternative products were similar to those of commercial whipping cream fat. The alternative fat had a content of total unsaturated fatty acids 20% higher than that of HPKO. The atherogenic index (AI) of alternative fat was 3.61, much lower than those of whipping cream fat (14.59) and HPKO (1220.3), because of its low atherogenic fatty acid content and high total unsaturated fatty acids. The polymorphic crystal form determined by X-ray diffraction spectroscopy showed that the β'-crystal form was predominant. Therefore, the alternative fat is comparable with whipping cream that requires creaming quality, and has a reduced saturated fat content.
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Affiliation(s)
- Jung-Ah Shin
- Department of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung 25457, Korea
- Correspondence: ; Tel.: +82-33-640-2339
| | - Yea-Jin Hong
- Maeil Innovation Center (MIC), Maeil Dairies Co., Ltd., 63 Jinwiseo-ro, Jinwi-myeon, Pyeongtaek-si 17714, Korea;
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea;
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20
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Selvasekaran P, Chidambaram R. Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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21
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Temkov M, Mureșan V. Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue-A Review. Foods 2021; 10:1376. [PMID: 34198688 PMCID: PMC8232242 DOI: 10.3390/foods10061376] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 11/26/2022] Open
Abstract
The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers' acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.
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Affiliation(s)
- Mishela Temkov
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, North Macedonia
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Manăștur st., 400372 Cluj Napoca, Romania
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22
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Sun P, Xia B, Ni ZJ, Wang Y, Elam E, Thakur K, Ma YL, Wei ZJ. Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid. Food Chem 2021; 360:130017. [PMID: 33984566 DOI: 10.1016/j.foodchem.2021.130017] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 04/22/2021] [Accepted: 05/03/2021] [Indexed: 11/17/2022]
Abstract
With an aim to prepare the functional chocolate, corn oil was used as the base oil and β-sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels (GO, SO, and LO). Oleogels (12%) were prepared by adding compound oleogelators at different ratios [GO-2:3, SO-1:4, and LO-4:1 (w/w)] in corn oil. The microstructure, interaction, thermodynamic, crystalline, and rheological behavior of formulated oleogels were studied by microscopic observation, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and rotational rheometer, respectively. The results showed that GO had the strongest gel forming ability and the densest gel crystallization network. Moreover, chocolate prepared with GO (cocoa butter and oleogels-1:1) had the similar texture, crystal structure, rheological, and sensory properties to that of dark chocolate. This study provides the possibility for the wider application of oleogel prepared with lower saturated and trans-fatty acids in the chocolate industry.
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Affiliation(s)
- Ping Sun
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Yue Wang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
| | - Yi-Long Ma
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
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23
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Suri T, Basu S. Heat resistant chocolate development for subtropical and tropical climates: a review. Crit Rev Food Sci Nutr 2021; 62:5603-5622. [PMID: 33635177 DOI: 10.1080/10408398.2021.1888690] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Heat resistant chocolate (HRC) which can retain the desired texture and mouthfeel in tropical and subtropical climatic conditions has become a major research area in the chocolate industry. Liking of the chocolate products keeps on changing with the geographical conditions of the world due to the availability of ingredients from local resources and consumer's taste preferences. The geographical changes also bring about the change in climatic conditions and as such no chocolates have been formulated to withstand the hot tropical or sub-tropical temperature conditions. Textural issues and various storage related problems faced due to meltability of chocolate in different countries has opened up a broad research field of sustainable HRC manufacturing. Over the years, there are broadly three different approaches (fat modification, sugar structure modification and innovative process approach) to develop the HRC and all these scientific approaches have given different scientific insights about improving the heat resistance characteristics and textural stability of chocolate. There is a lack or coordinated fundamental and applied research related to cocoa butter polymorphism, and thermal-textural issues during product development/storage. This review paper is an attempt to describe the different scientific approaches for developing HRC and how they affect the physical/sensory chocolate attributes.
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Affiliation(s)
- Twinkle Suri
- Dr. SS Bhatnagar University Institute of Engineering and Technology, Panjab University, Chandigarh, India
| | - Santanu Basu
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
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24
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Medina-Mendoza M, Rodriguez-Pérez RJ, Rojas-Ocampo E, Torrejón-Valqui L, Fernández-Jeri AB, Idrogo-Vásquez G, Cayo-Colca IS, Castro-Alayo EM. Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi ( Plukenetia volubilis L.) oil. Heliyon 2021; 7:e06154. [PMID: 33644458 PMCID: PMC7889989 DOI: 10.1016/j.heliyon.2021.e06154] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 10/13/2020] [Accepted: 01/27/2021] [Indexed: 12/12/2022] Open
Abstract
We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 ± 658 g; 17.01 ± 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC50 of 2.48 ± 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 ± 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.
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Affiliation(s)
- Marleni Medina-Mendoza
- Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Roxana J Rodriguez-Pérez
- Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Elizabeth Rojas-Ocampo
- Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Llisela Torrejón-Valqui
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Armstrong B Fernández-Jeri
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Guillermo Idrogo-Vásquez
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Ilse S Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Efraín M Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
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