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Wang H, Li H, Lee CK, Mat Nanyan NS, Tay GS. Lipase-catalyzed solvent-free synthesis of monoglycerides from biodiesel-derived crude glycerol: Optimized using response surface methodology. Heliyon 2024; 10:e31292. [PMID: 38803901 PMCID: PMC11129007 DOI: 10.1016/j.heliyon.2024.e31292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/03/2024] [Accepted: 05/14/2024] [Indexed: 05/29/2024] Open
Abstract
The growth of the biodiesel industry has resulted in significant quantity of crude glycerol. It is necessary to explore the synthesis of high-value-added products from crude glycerol. In this study, the enzymatic synthesis of monoglycerides under solvent-free conditions, employing crude glycerol as the primary feedstock, had been investigated. The analysis showed that the highest yield of monoglycerides was obtained after 12 h, and Novozym 435 showed the highest monoglyceride yield of 18.41 % among the three lipases tested, followed by Lipozyme TL IM and Lipozyme RM IM. Monoglycerides were synthesized from biodiesel-derived crude glycerol using Novozym 435 as the catalyst under solvent-free conditions at different parameters, which were catalyst concentration, substrate molar ratio, and temperature. The yield of monoglycerides was examined in single-factor experiments. Response surface methodology (RSM) was subsequently employed to optimize the synthesis conditions based on the single-factor experimental results. The optimal conditions were at an enzyme concentration of 12.7 wt% and a molar ratio of crude glycerol:oil of 5.7:1 at a reaction temperature of 65.2 °C. The experimental yield of monoglycerides under the optimal conditions was 28.93 %, which is close to the value predicted from the RSM model (29.02 %).
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Affiliation(s)
- Hong Wang
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
| | - HongPeng Li
- Tangshan Jinlihai Biodiesel Co. Ltd., Tangshan, 063000, China
| | - Chee Keong Lee
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
- Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
| | - Noreen Suliani Mat Nanyan
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
- Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
| | - Guan Seng Tay
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang USM, 11800, Malaysia
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Cieh NL, Mokhtar MN, Baharuddin AS, Mohammed MAP, Wakisaka M. Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2172427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Affiliation(s)
- Ng Lin Cieh
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohd Noriznan Mokhtar
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Laboratory of Processing and Product Development, Institute of Plantation Studies, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Azhari Samsu Baharuddin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohd Afandi P. Mohammed
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Minato Wakisaka
- Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology, Kitakyushu, Japan
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3
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Finco GF, Fiametti KG, Lobo VDS, da Silva EA, Palú F, Wancura JHC, Rodrigues MLF, Valério A, de Oliveira JV. Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme
TL 100L. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12593] [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)
- George F. Finco
- Department of Chemical Engineering Western State University of Paraná Toledo Brazil
| | - Karina G. Fiametti
- Department of Bioprocess and Biotechnology Engineering Federal Technological University of Paraná Toledo Brazil
| | - Viviane da Silva Lobo
- Department of Bioprocess and Biotechnology Engineering Federal Technological University of Paraná Toledo Brazil
| | - Edson A. da Silva
- Department of Chemical Engineering Western State University of Paraná Toledo Brazil
| | - Fernando Palú
- Department of Chemical Engineering Western State University of Paraná Toledo Brazil
| | - João H. C. Wancura
- Department of Teaching, Research and Development Sul‐rio‐grandense Federal Institute Charqueadas Brazil
| | | | - Alexsandra Valério
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
| | - José Vladimir de Oliveira
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
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Göksel Saraç M, Doğan M. Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The enzymatic glycerolysis conditions in the production emulsifier by using the rendering waste oil were optimized in the present study. The effects of changes in duration (1–27 h), temperature (50–80 °C), enzyme (5–20%), and glycerol (5–20%) concentration, addition of solvent (acetone, acetonitrile, chloroform, methanol, ethanol, and tert-butanol) and water addition (3.5% of glycerol rate), and ultrasound application on the enzymatic glycerolysis reaction medium for mono- and diglyceride production were investigated. After determining the optimum conditions, the effects of the ultrasonic bath on the physic-chemical and rheological properties of emulsifier, the oxidation tests were examined. Using the preparative column chromatography method, three different emulsifier compositions were achieved and named E100, E50-50, and E50-40-10 by their monoglyceride, diglyceride, and triglyceride contents, respectively. Then, the post-purification emulsion properties and rheological behaviors of emulsifier samples were determined. E50-40-10 emulsifier was found to be the best sample in terms of rheological properties and emulsion stability.
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Affiliation(s)
- Meryem Göksel Saraç
- Food Technology Department , Cumhuriyet University, Yıldızeli Vocational College , Sivas , Turkey
| | - Mahmut Doğan
- Department of Food Engineering , Erciyes University, Engineering College , Kayseri , Turkey
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5
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Engelmann JI, Peres PP, Igansi AV, Monte ML, Pohndorf RS, Cadaval TRS, Crexi VT, Pinto LAA. Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jênifer I. Engelmann
- Industrial Technology Laboratory, School of Chemistry and Food Federal University of Rio Grande – FURG Rio Grande Brazil
| | - Patrick P. Peres
- Industrial Technology Laboratory, School of Chemistry and Food Federal University of Rio Grande – FURG Rio Grande Brazil
| | - Andrei V. Igansi
- Industrial Technology Laboratory, School of Chemistry and Food Federal University of Rio Grande – FURG Rio Grande Brazil
| | - Micheli L. Monte
- Industrial Technology Laboratory, School of Chemistry and Food Federal University of Rio Grande – FURG Rio Grande Brazil
| | - Ricardo S. Pohndorf
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | - Tito R. S. Cadaval
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | - Valéria T. Crexi
- Laboratory of Food Engineering Federal University of Pampa– UNIPAMPA Bage Brazil
| | - Luiz A. A. Pinto
- Industrial Technology Laboratory, School of Chemistry and Food Federal University of Rio Grande – FURG Rio Grande Brazil
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Melgosa R, Sanz MT, Beltrán S. Supercritical CO2 processing of omega-3 polyunsaturated fatty acids – Towards a biorefinery for fish waste valorization. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105121] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Coelho ALS, Orlandelli RC. Immobilized microbial lipases in the food industry: a systematic literature review. Crit Rev Food Sci Nutr 2020; 61:1689-1703. [PMID: 32423294 DOI: 10.1080/10408398.2020.1764489] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Several studies describe the immobilization of microbial lipases aiming to evaluate the mechanical/thermal stability of the support/enzyme system, the appropriate method for immobilization, acid and alkaline stability, tolerance to organic solvents and specificity of fatty acids. However, literature reviews focus on application of enzyme/support system in food technology remains scarce. This current systematic literature review aimed to identify, evaluate and interpret available and relevant researches addressing the type of support and immobilization techniques employed over lipases, in order to obtain products for food industry. Fourteen selected articles were used to structure the systematic review, in which the discussion was based on six main groups: (i) synthesis/enrichment of polyunsaturated fatty acids; (ii) synthesis of structured lipids; (iii) flavors and food coloring; (iv) additives, antioxidants and antimicrobials; (v) synthesis of phytosterol esters and (vi) synthesis of sugar esters. In general, the studies discussed the synthesis of the enzyme/support system and the characteristics: surface area, mass transfer resistance, activity, stability (pH and temperature), and recyclability. Each immobilization technique is applicable for a specific production, depending mainly on the sensitivity and cost of the process.
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Affiliation(s)
- Ana Letícia Silva Coelho
- Specialization course in Biotechnology and Bioprocesses, Graduate Program in Environmental Biotechnology, Universidade Estadual de Maringá, Maringá, PR, Brazil.,Department of Chemical Engineering and Food Engineering, Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil
| | - Ravely Casarotti Orlandelli
- Specialization course in Biotechnology and Bioprocesses, Graduate Program in Environmental Biotechnology, Universidade Estadual de Maringá, Maringá, PR, Brazil.,Center of Humanities and Education Sciences, College of Biological Sciences, Universidade Estadual do Paraná, Paranavaí, PR, Brazil
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Ortiz C, Ferreira ML, Barbosa O, dos Santos JCS, Rodrigues RC, Berenguer-Murcia Á, Briand LE, Fernandez-Lafuente R. Novozym 435: the “perfect” lipase immobilized biocatalyst? Catal Sci Technol 2019. [DOI: 10.1039/c9cy00415g] [Citation(s) in RCA: 263] [Impact Index Per Article: 52.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Novozym 435 (N435) is a commercially available immobilized lipase produced by Novozymes with its advantages and drawbacks.
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Affiliation(s)
- Claudia Ortiz
- Escuela de Microbiología
- Universidad Industrial de Santander
- Bucaramanga
- Colombia
| | - María Luján Ferreira
- Planta Piloto de Ingeniería Química – PLAPIQUI
- CONICET
- Universidad Nacional del Sur
- 8000 Bahía Blanca
- Argentina
| | - Oveimar Barbosa
- Departamento de Química
- Facultad de Ciencias
- Universidad del Tolima
- Ibagué
- Colombia
| | - José C. S. dos Santos
- Instituto de Engenharias e Desenvolvimento Sustentável
- Universidade da Integração Internacional da Lusofonia Afro-Brasileira
- Redenção
- Brazil
| | - Rafael C. Rodrigues
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute
- Federal University of Rio Grande do Sul
- Porto Alegre
- Brazil
| | - Ángel Berenguer-Murcia
- Instituto Universitario de Materiales
- Departamento de Química Inorgánica
- Universidad de Alicante
- Alicante
- Spain
| | - Laura E. Briand
- Centro de Investigación y Desarrollo en Ciencias Aplicadas-Dr. Jorge J. Ronco
- Universidad Nacional de La Plata
- CONICET
- Buenos Aires
- Argentina
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9
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Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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10
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Wang X, Wang X, Wang W, Jin Q, Wang X. Synthesis of docosapentaenoic acid-enriched diacylglycerols by enzymatic glycerolysis of Schizochytrium sp. oil. BIORESOURCE TECHNOLOGY 2018; 262:278-283. [PMID: 29723787 DOI: 10.1016/j.biortech.2018.04.061] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 04/15/2018] [Accepted: 04/16/2018] [Indexed: 06/08/2023]
Abstract
Utilization of algae oil and glycerol for preparation of value-added products is vital for sustainable development of related industries. In this study, we aimed to prepare highly pure diacylglycerols (DAG) rich in docosapentaenoic acid (DPA). First, content of DPA in form of triacylglycerols (TAG) increased from 16.4% to 28.1% after low-temperature crystallization of Schizochytrium sp. oil at -80 °C for 6 h. Subsequently, DPA-enriched DAG was prepared by the enzymatic glycerolysis of the enriched oil. Under the optimum conditions, there was 48.4% DAG produced in the crude mixture. To remove polar impurities from the crude product, a novel two-step purification was developed and the final product consisted of 75.1% DAG and 24.9% TAG with a low peroxide value. The current method for the synthesis of DAG rich DPA is effective and relatively mild and the successful preparation of value-added product will reduce production costs for algae and biodiesel industries.
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Affiliation(s)
- Xiaosan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), 11 Fucheng Road, Beijing 100048, China; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Xiaohan Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Wei Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
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