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Zahran H, Catalkaya G, Yenipazar H, Capanoglu E, Şahin-Yeşilçubuk N. Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology. ACS OMEGA 2023; 8:28249-28257. [PMID: 37576665 PMCID: PMC10413484 DOI: 10.1021/acsomega.3c01779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 07/11/2023] [Indexed: 08/15/2023]
Abstract
Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM). Central composite circumscribed design (CCC) was employed with a ratio of maltodextrin (MD):EmCap modified starch (MS) (80-90%, w/w), oil concentration (15-25%, w/w), and homogenization speed (5-15 × 103 rpm) as independent variables affecting droplet size (μm) and viscosity (Pa·s), which were chosen as responses for the emulsification process. The results revealed that the emulsion conditions containing MD:MS (89.7%:10.3%, w/w), oil concentration of (16.0%), and homogenization speed at (14.8 × 103 rpm) were found to be the optimum conditions. Furthermore, for encapsulation, CCC was employed with inlet temperature of 140-180 °C, air flow of 20-30%, and pump rates of 15-25% as independent variables. Total yield (%) and encapsulation efficiency (%) were chosen as responses for the encapsulation process. On the other hand, optimum conditions for encapsulation were as follows: inlet temperature of 140 °C, airflow rate of (30%) 0.439 m3/h, pump rate of (15%) 4.5 mL/min with respect to selected responses.
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Affiliation(s)
- Hamdy
A. Zahran
- Fats and
Oils Department, Food Industries and Nutrition
Research Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Gizem Catalkaya
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Hande Yenipazar
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Neşe Şahin-Yeşilçubuk
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
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Yenipazar H, Şahin-Yeşilçubuk N. Effect of packaging and encapsulation on the oxidative and sensory stability of omega-3 supplements. Food Sci Nutr 2023; 11:1426-1440. [PMID: 36911843 PMCID: PMC10003024 DOI: 10.1002/fsn3.3182] [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: 04/11/2022] [Revised: 11/29/2022] [Accepted: 12/02/2022] [Indexed: 12/24/2022] Open
Abstract
Omega-3 fatty acid consumption is getting more common due to its positive impacts on human health. Since consumers cannot get their omega-3 needs from natural sources, omega-3-rich products play an essential part in the diet. However, they are highly susceptible to oxidation; thus, storage conditions affect their quality. Product form is also another critical factor for stability. In this study, fatty acid composition, oxidative stability, and sensory properties of different omega-3 products having varied packaging types were investigated. Moreover, the effect of consumer behavior regarding the recommended usage was assessed during storage. Syrup forms (maximum values at the end of the storage: PV = 44.6 meq/kg oil for S32, p-AV = 16.87 for S22, and TOTOX = 96.94 for S11) are more susceptible to oxidation than capsule (maximum values at the end of the storage: PV = 7.62 meq/kg oil for C31, p-AV = 19.58 for C12, and TOTOX = 30.44 for C12) and chewable forms (maximum values at the end of the storage: PV = 26.14 meq/kg oil for G12, p-AV = 13.47 for G12, and TOTOX = 65.76 for G12). In addition, capsules complied more with limit values during storage and were better protected according to the sensory scores. The aroma and taste of the omega-3 products generally changed in a negative manner during storage. Capsulated samples were better protected according to the sensory evaluation scores at the end of the storage period. Fish oil samples belonging to the same company but provided from different stores showed significant differences, which is an indicator of nonstandard raw material, ingredient, or processing.
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Affiliation(s)
- Hande Yenipazar
- Department of Food Engineering, Faculty of Chemical-Metallurgical Engineering Istanbul Technical University Istanbul Turkey
| | - Neşe Şahin-Yeşilçubuk
- Department of Food Engineering, Faculty of Chemical-Metallurgical Engineering Istanbul Technical University Istanbul Turkey
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Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero). APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11062698] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before extraction, the cocoa beans were characterized by proximate analysis. The determination of fatty acids composition was carried out by gas chromatography (GC). The positional distribution of fatty acids in the sn-2 positions of triacylglycerols (TAGs) was also determined. The thermogravimetric analyses (TGA/DTG) were performed under the nitrogen and oxygen atmosphere of roasted and unroasted cocoa beans. The kinetic information was helpful to assess the oxidative stability of cocoa butter. The cocoa butter extracted from unroasted Forastero from Ecuador had the highest values of oxidation activation energy Ea. The melting characteristics of cocoa butter extracted from roasted Criollo species were very similar to their unroasted versions. The same trend was not observed for Forastero species. TGA and DTG were revealed to be useful tools for the analysis of whole cocoa beans and the fats extracted from these cocoa beans.
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Zeng J, Chen X, Huang X, Zou Q, Chen L, Xiao T, Zhang H, Liu B, Ye W, Deng Z, Li J. Evaluation of fat substitute mimicking Chinese human milk by its physicochemical properties and oxidative stability. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Junpeng Zeng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Xiaolu Chen
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Xiaowan Huang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Qian Zou
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Li Chen
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Ting Xiao
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Hua Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Biao Liu
- Yili Group Milk Powder Division Research and Development Hohhot P. R. China
| | - Wenhui Ye
- Yili Group Milk Powder Division Research and Development Hohhot P. R. China
| | - Ze‐Yuan Deng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
| | - Jing Li
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China
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Ogrodowska D, Tańska M, Brandt W, Czaplicki S. The influence of emulsion drying on the fatty acid composition, bioactive compounds content and oxidative stability of encapsulated bio-oils. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1676316] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Dorota Ogrodowska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| | - Waldemar Brandt
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| | - Sylwester Czaplicki
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
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Wirkowska-Wojdyła M, Bryś J, Ostrowska-Ligęza E, Górska A, Chmiel M, Słowiński M, Piekarska J. Quality and oxidative stability of model meat batters as affected by interesterified fat. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1596125] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Joanna Bryś
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland
| | - Ewa Ostrowska-Ligęza
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland
| | - Agata Górska
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland
| | - Marta Chmiel
- Faculty of Food Sciences, Department of Food Technology, Division of Meat Technology, Warsaw University of Life Sciences, Warszawa, Poland
| | - Mirosław Słowiński
- Faculty of Food Sciences, Department of Food Technology, Division of Meat Technology, Warsaw University of Life Sciences, Warszawa, Poland
| | - Joanna Piekarska
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland
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He Y, Qiu C, Guo Z, Huang J, Wang M, Chen B. Production of new human milk fat substitutes by enzymatic acidolysis of microalgae oils from Nannochloropsis oculata and Isochrysis galbana. BIORESOURCE TECHNOLOGY 2017; 238:129-138. [PMID: 28433900 DOI: 10.1016/j.biortech.2017.04.041] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Revised: 04/08/2017] [Accepted: 04/10/2017] [Indexed: 06/07/2023]
Abstract
Human milk fat substitutes (HMFs) with four kinds of n-3 fatty acid for infant formula were firstly synthesized using triacylglycerols (TAGs) from Nannochloropsis oculata rich in PA at the sn-2 position and free fatty acids (FFAs) from Isochrysis galbana rich in n-3 polyunsaturated fatty acids (n-3 PUFAs-ALA/SDA/DHA) via solvent-free acidolysis with Novozym 435, Lipozyme 435, TL-IM and RM-IM as biocatalysts. The results show that the resulting HMFs contain total n-3 PUFA of 13.92-17.12% and PA of 59.38-68.13% at the sn-2 position under the optimal conditions (mole ratio FFAs/TAG 3:1, 60°C (Novozym 435 and Lipozyme TL-IM) and 50°C (Lipozyme 435 and RM-IM), lipase loading 10%, reaction time 24h). Moreover, among the tested enzymes, Lipozyme 435, TL-IM, and RM-IM display the fatty acid selectivity towards SDA, LA and ALA, and OA, respectively. Overall, the examined lipases are promising biocatalysts for producing high-value microalgal HMFs in a cost-effective manner.
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Affiliation(s)
- Yongjin He
- College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Changyang Qiu
- College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Zheng Guo
- Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark
| | - Jian Huang
- College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Mingzi Wang
- College of Life Science, Fujian Normal University, Fuzhou 350117, China; Engineering Research Center of Industrial Microbiology of Ministry of Education, Fujian Normal University, Fuzhou 350117, China
| | - Bilian Chen
- College of Life Science, Fujian Normal University, Fuzhou 350117, China; Engineering Research Center of Industrial Microbiology of Ministry of Education, Fujian Normal University, Fuzhou 350117, China.
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Şahin-Yeşilçubuk N, Akoh CC. Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3013-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Neşe Şahin-Yeşilçubuk
- ; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; Maslak Istanbul 34469 Turkey
| | - Casimir C. Akoh
- ; Department of Food Science and Technology; The University of Georgia; Athens 30602-2610 Georgia
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Wirkowska-Wojdyła M, Bryś J, Górska A, Ostrowska-Ligęza E. Effect of enzymatic interesterification on physiochemical and thermal properties of fat used in cookies. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.040] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kim BH, Akoh CC. Recent Research Trends on the Enzymatic Synthesis of Structured Lipids. J Food Sci 2015; 80:C1713-24. [PMID: 26189491 DOI: 10.1111/1750-3841.12953] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2015] [Accepted: 05/28/2015] [Indexed: 11/24/2022]
Abstract
Structured lipids (SLs) are lipids that have been chemically or enzymatically modified from their natural biosynthetic form. Because SLs are made to possess desired nutritional, physicochemical, or textural properties for various applications in the food industry, many research activities have been aimed at their commercialization. The production of SLs by enzymatic procedures has a great potential in the future market because of the specificity of lipases and phospholipases used as the biocatalysts. The aim of this review is to provide concise information on the recent research trends on the enzymatic synthesis of SLs of commercial interest, such as medium- and long-chain triacylglycerols, human milk fat substitutes, cocoa butter equivalents, trans-free or low-trans plastic fats (such as margarines and shortenings), low-calorie fats/oils, health-beneficial fatty acid-rich fats/oils, mono- or diacylglycerols, and structurally modified phospholipids. This limited review covers 108 research articles published between 2010 and 2014 which were searched in Web of Science.
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Affiliation(s)
- Byung Hee Kim
- Dept. of Food Science and Technology, Chung-Ang Univ, Anseong, 456-756, Republic of Korea
| | - Casimir C Akoh
- Dept. of Food Science and Technology, The Univ. of Georgia, Food Science Building, Athens, GA, 30602-2610, U.S.A
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Ghaffari-Moghaddam M, Yekke-Ghasemi Z, Khajeh M, Rakhshanipour M, Yasin Y. Application of response surface methodology in enzymatic synthesis: A review. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2014. [DOI: 10.1134/s1068162014030054] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Soumanou MM, Pérignon M, Villeneuve P. Lipase-catalyzed interesterification reactions for human milk fat substitutes production: A review. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200084] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Lipase-Catalyzed Concentration of Stearidonic Acid in Modified Soybean Oil by Partial Hydrolysis. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2108-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Turan D, Sahin Yeşilçubuk N, Akoh CC. Production of human milk fat analogue containing docosahexaenoic and arachidonic acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4402-4407. [PMID: 22497589 DOI: 10.1021/jf3012272] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Human milk fat (HMF) analogue containing docosahexaenoic acid (DHA) and arachidonic acid (ARA) at sn-1,3 positions and palmitic acid (PA) at sn-2 position was produced. Novozym 435 lipase was used to produce palmitic acid-enriched hazelnut oil (EHO). EHO was then used to produce the final structured lipid (SL) through interesterification reactions using Lipozyme RM IM. Reaction variables for 3 h reactions were temperature, substrate mole ratio, and ARASCO/DHASCO (A:D) ratio. After statistical analysis of DHA, ARA, total PA, and PA content at sn-2 position, a large-scale production was performed at 60 °C, 3:2 A:D ratio, and 1:0.1 substrate mole ratio. For the SL, those results were determined as 57.3 ± 0.4%, 2.7 ± 0.0%, 2.4 ± 0.1%, and 66.1 ± 2.2%, respectively. Tocopherol contents were 84, 19, 85, and 23 μg/g oil for α-, β-, γ-, and δ-tocopherol. Melting range of SL was narrower than that of EHO. Oxidative stability index (OSI) value of SL (0.80 h) was similar to that of EHO (0.88 h). This SL can be used in infant formulas to provide the benefits of ARA and DHA.
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Affiliation(s)
- Dilek Turan
- Department of Food Science and Technology, Food Science Building, University of Georgia, Athens, Georgia 30602-2610, USA
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