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Xie P, Wu Y, Lee YY, Wang Y, Zhang Z. Asterias Rolleston starfish gonad lipids: A novel source of Omega-3 fatty acids - assessment of major components and their antioxidant activities. Food Chem 2024; 456:140005. [PMID: 38870815 DOI: 10.1016/j.foodchem.2024.140005] [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: 03/10/2024] [Revised: 05/31/2024] [Accepted: 06/06/2024] [Indexed: 06/15/2024]
Abstract
The major lipids and antioxidant activities of Asterias rolleston gonad lipids were evaluated systematically. Major lipids of A. Rolleston gonad lipids were triacylglycerols (TAGs) and phospholipids (PLs). Total lipids were composed of 15.62% of polyunsaturated fatty acids (PUFAs), and 40.81% of monounsaturated fatty acids (MUFAs). The most abundant PUFA were C20:5n-3 (EPA) (6.28%) and C22:6n-3 (DHA) (5.80%). Predominantly composed of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), polar lipids were rich in PUFAs and could contain up to 34.59% EPA and DHA, and PE and PI (phosphatidylinositol) were also found to be the main carriers of EPA and ARA (arachidonic acid) in polar lipids. The MUFA and PUFA of Sn-2 in TAG are 39.72% and 30.37%, respectively. A total of 64 TAG species were identified, with Eo-P-M, Eo-Eo-M, and M-M-Eo being the main TAGs components. Moreover, A. rollestoni gonad lipids exhibited potent radical scavenging activities and reducing power in a dose-dependent manner.
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Affiliation(s)
- Pengkai Xie
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yuxin Wu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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Ang X, Chen H, Xiang J, Wei F, Quek SY. Lipase-Catalyzed Preparation and Optimization of Structured Phosphatidylcholine Containing Nervonic Acid. Molecules 2024; 29:1539. [PMID: 38611818 PMCID: PMC11013151 DOI: 10.3390/molecules29071539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
This study investigated the incorporation of nervonic acid into the chemical structure of phosphatidylcholine via a lipase-catalyzed acidolysis reaction to obtain a functional phospholipid. Lipase immobilization was conducted, and Amberlite XAD7-HP was selected as a carrier to immobilize phospholipase A1 (PLA1) for subsequent experiments. The main acidolysis reaction parameters, including enzyme load, substrate ratio, temperature, and water content, were studied against the reaction time. The optimum reaction conditions obtained were enzyme load, 20%; reaction temperature, 55 °C; water content, 1%; and reaction time, 9 h. The maximum incorporation of nervonic acid into phosphatidylcholine was 48 mol%, with PC recovery at 61.6 mol%. The positional distribution of structured phosphatidylcholine shows that nervonic acid was found in the sn-1 position due to enzyme specificity and in the sn-2 position, possibly due to acyl migration.
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Affiliation(s)
- Xun Ang
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand;
- Riddet Institute, Centre for Research Excellence, Palmerston North 4474, New Zealand
| | - Hong Chen
- Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture—Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (H.C.); (F.W.)
| | - Jiqian Xiang
- Enshi Autonomous Prefecture Academy of Agricultural Sciences, Enshi 445002, China;
| | - Fang Wei
- Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture—Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (H.C.); (F.W.)
| | - Siew Young Quek
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand;
- Riddet Institute, Centre for Research Excellence, Palmerston North 4474, New Zealand
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Tian W, Yan X, Zeng Z, Xia J, Zhao J, Zeng G, Yu P, Wen X, Gong D. Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends. Food Chem 2024; 430:137026. [PMID: 37517373 DOI: 10.1016/j.foodchem.2023.137026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/13/2023] [Accepted: 07/25/2023] [Indexed: 08/01/2023]
Abstract
The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed oil (PSO) blends. The results showed that the interesterification process significantly changed the TAG profile of the blends. Lipid products from the enzymatic interesterification (EIE) had significantly lower slide melting point and solid fat content than the non-interesterification (NIE) lipid products. Interesterification process changed the crystal polymorphic forms from β > β' of NIE to β < β' of EIE. The crystal morphology of EIE was smaller and more diffuse compared to the NIE. Moreover, EIE showed improved rheological behavior, which was more suitable for food margarine preparation. The findings have provided a theoretical basis for the potential application of Lipozyme TL IM modified lipid products in the food industry.
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Affiliation(s)
- Wenran Tian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Guibing Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Xuefang Wen
- Institute of Applied Chemistry, Jiangxi Academy of Science, Nanchang, 330096, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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Liang Y, Kong F, Ma X, Shu Q. Inhibitory Effect of Acer truncatum Bunge Seed Coat Extract on Fatty Acid Synthase, Differentiation and Lipid Accumulation in 3T3-L1 Adipocytes. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041324. [PMID: 35209113 PMCID: PMC8876472 DOI: 10.3390/molecules27041324] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 11/16/2022]
Abstract
Acer truncatum Bunge is now widely cultivated throughout the world. Fatty acid synthase (FAS) is a potential target in the treatment of both obesity and cancer. Only a few FAS inhibitors have been reported. In this study, the inhibitory effect of A. truncatum seed coat (ESA) on FAS and the inhibition mechanisms were investigated using a FAS activity assay and an enzyme kinetics study. The main chemicals of ESA were analyzed with UPLC-MS/MS. The effects of ESA on 3T3-L1 adipocyte differentiation and lipid accumulation were investigated using Oil red O staining. We first identified seven main compounds (quinic acid, malic acid, gentisic acid, procyanidin dimer, procyanidin trimer, catechin, and quercetin) from 50% ethanol extracts of seed coats of A. truncatum (ESAs), which were then found to inhibit 3T3-L1 adipocyte differentiation at the concentration of 50 μg/mL. ESA obviously reduced the visible triglyceride droplets accumulation, and dramatically decreased the number of the adipocytes at a comparatively high concentration. It is suggested that the effects are due to the inhibition of FAS by ESA; FAS activity is inhibited by ESA at a half inhibition concentration (IC50) of 0.57 μg/mL, which is lower than that of classically known FAS inhibitors. Meanwhile, ESA displayed different inhibition kinetics and reacting sites for FAS. These results provide new clues for the development of novel products for obesity treatment and a scientific basis for the full use of byproducts for future industrial production of vegetable oil.
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Affiliation(s)
- Yan Liang
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; (Y.L.); (F.K.)
- School of Kinesiology and Health, Capital University of Physical Education and Sports, No. 11 Beisanhuanxi Road, Beijing 100191, China
| | - Fan Kong
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; (Y.L.); (F.K.)
- College of Life Sciences, University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Xiaofeng Ma
- College of Life Sciences, University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
- Correspondence: (X.M.); (Q.S.); Tel./Fax: +86-10-8825-6585 (X.M.); +86-10-6283-6655 (Q.S.)
| | - Qingyan Shu
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; (Y.L.); (F.K.)
- Correspondence: (X.M.); (Q.S.); Tel./Fax: +86-10-8825-6585 (X.M.); +86-10-6283-6655 (Q.S.)
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Fan Y, Lin F, Zhang R, Wang M, Gu R, Long C. Acer truncatum Bunge: A comprehensive review on ethnobotany, phytochemistry and pharmacology. JOURNAL OF ETHNOPHARMACOLOGY 2022; 282:114572. [PMID: 34487848 DOI: 10.1016/j.jep.2021.114572] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/22/2021] [Accepted: 08/26/2021] [Indexed: 06/13/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Acer truncatum Bunge is a multifunctional plant in northern China. It has traditionally been used to prevent cardiovascular and cerebrovascular diseases and treat skin trauma by different linguistic groups including Mongolian, Tibetan, and Korean. Although research has verified that A. truncatum contains a variety of active ingredients, especially nervonic acid, an important component in delaying brain aging, to date no review has been made to compile its traditional use, phytochemistry, and pharmacology. AIMS OF THE REVIEW This review aimed to update the traditional uses, phytochemistry, and pharmacology of A. truncatum, which expect to provide theoretical support for the future utilization as well as highlight the further investigation of this important plant. MATERIALS AND METHODS The ethnobotanical, phytochemical, and pharmacological information related to A. truncatum from 1949 to March 2021 were collated by surveying the traditional medicinal books and ethnomedicinal publications and searching the online databases including Google Scholar, Sci Finder, Web of Science, Springer Link, PubMed, Wiley, China National Knowledge Infrastructure (CNKI), Baidu Scholar, and Wan Fang Database. RESULTS A. truncatum has traditionally been used for medicinal, edible and ornamental purposes in northern China for many centuries. Different parts of the plant including leaves, fruits and bark, are mainly used as herbal medicine to treat hyperpiesia, hyperlipidemia, bruises, back pain, etc. A total of 288 compounds in A. truncatum, including polyphenols, organic acids or lipids, and biological volatile organic compounds were isolated or identified by phytochemical studies. Pharmacological research showed that A. truncatum has various bioactivities such as acetylcholinesterase inhibition, antibacterial, antioxidant, antitumor, and fatty acid synthase inhibition effects. CONCLUSION A. truncatum has been used as a traditional herbal medicine for centuries in northern China. Polyphenols, organic acids, lipids and other compounds were isolated or identified from different parts of the plant. Most of the pharmacological activities of A. truncatum have been reported, which showed its potential in the development of new drugs or nutraceuticals. However, detailed information on the molecular mechanisms, metabolic activity, and toxicology of active components is limited. Further comprehensive research to evaluate the medicinal properties of A. truncatum will be necessary.
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Affiliation(s)
- Yanxiao Fan
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China.
| | - Fengke Lin
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China.
| | - Ruifei Zhang
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China.
| | - Miaomiao Wang
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China.
| | - Ronghui Gu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Guizhou University), Ministry of Education, Guiyang, 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China.
| | - Chunlin Long
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China; Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081, China.
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Gao H, Gao W, Yang X, Liu Y, Wang Z. Effects of different tempering temperatures on the properties of industrial sheet margarine. RSC Adv 2022; 12:23311-23321. [PMID: 36090435 PMCID: PMC9380702 DOI: 10.1039/d2ra03999k] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 08/05/2022] [Indexed: 01/13/2023] Open
Abstract
Tempering conditions have significant effects on the microstructure, physicochemical properties and application functionalities of ISM.
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Affiliation(s)
- Houbin Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
- Wilmar (shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, 200137, China
| | - Wei Gao
- School of Materials Science and Engineering, Tianjin University of Technology. Tianjin, 300384, China
| | - Xiaomin Yang
- Wilmar (shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, 200137, China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
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7
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Nagpal T, Sahu JK, Khare SK, Bashir K, Jan K. Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives. J Food Sci 2021; 86:5159-5174. [PMID: 34812504 DOI: 10.1111/1750-3841.15977] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 10/12/2021] [Accepted: 10/18/2021] [Indexed: 01/20/2023]
Abstract
Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non-government bodies worldwide to eliminate the presence of trans fats in the food supply. The World Health Organization (WHO) has launched a "REPLACE" action plan to eliminate trans-fat from the global food industry by 2023. A few enabling technologies are developed to mitigate trans fats namely, trait-enhanced oils, modification in the hydrogenation process, interesterification, fractionation, blending, and oleogelation. Some of them have the drawback of replacing trans-fat with saturated fats. Interesterification and oleogelation are in-trend techniques with excellent potential in replacing trans fats without compromising the desired functionality and nutritional quality attributes. This review presents an overview of trans fatty acid for example, its dietary intake in food products, possible adverse health impact, regulations, and approaches to reduce the usage of trans fats for food application. PRACTICAL APPLICATION: The requirement for the replacement of trans fatty acids (TFAs) in food supply globally has challenged the food industry to find a novel substitute for trans fats without compromising the desired functionality and nutritional property. This review presents detailed background on trans fats, their health impacts and current trends of reformulation of oils and fats to mitigate their presence in food supply chains. Information compiled in this paper will help food scientists and technologists, chemists, food processors, and retailers as there is an urgent need to find novel technologies and substitutes to replace trans fats in processed foods.
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Affiliation(s)
- Tanya Nagpal
- Food Customization Research Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India.,Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Jatindra K Sahu
- Food Customization Research Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Sunil K Khare
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Khalid Bashir
- Department of Food Technology, School of Interdisciplinary Sciences and Technology, Hamdard University (Deemed to be University), New Delhi, India
| | - Kulsum Jan
- Department of Food Technology, School of Interdisciplinary Sciences and Technology, Hamdard University (Deemed to be University), New Delhi, India
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9
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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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Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities. Food Chem 2021; 347:129070. [PMID: 33482483 DOI: 10.1016/j.foodchem.2021.129070] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/02/2021] [Accepted: 01/06/2021] [Indexed: 11/20/2022]
Abstract
Interesterification is widely employed as an effective technique to modify oils and fats. This study utilizes palm-based oil (palm olein: palm kernel oil: palm stearin, 5:3:2, w/w/w) as the raw material for the interesterification process performed in a pilot-scale packed bed reactor. Enzymatic interesterification (EIE) was catalyzed by Lipozyme TL IM (813.0 g) at 60℃ with reaction flow rate of 100 mL/min. Chemical interesterification (CIE) was catalyzed using sodium methoxide (0.3 wt%) as catalyst at 105 °C for 30 min. The results showed that the EIE fats had lower solid fat content tendency compared to that of CIE fats. The crystallization onset temperature was higher in EIE fats (23.09℃) compared to that of CIE (19.08℃). The results were consistent with the crystallization kinetics whereby the Avrami K constants of EIE fats were higher than that of CIE fats at various temperatures, indicating rapid crystallization and instant nucleation. Linear growth mechanism was dominant and the crystals formed were smaller in size as observed using polarized light microscope. The interesterified fats exhibited the presence of β and β'-crystals. While most of the tocopherol content was retained after EIE (386.18 ug/g), the molecular distillation process reduced the tocopherol concentration (110.01 ug/g) which consequently affected the oxidative stability. The findings in this work contribute to the fundamental understanding on the differences between CIE and EIE fats and provides data to support the preparation of modified fats via EIE that shows great potential as a controllable technique for industrialization.
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SU Y, XUE W, JIA B, CHU J, WANG L, FENG Z, YU X. Acer triflorum: A maple species that serves as a resource for nervonic acid and that has an ultralow erucic acid content. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.30520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yajing SU
- Shandong Agricultural University, China
| | | | | | | | - Libin WANG
- Local Colored Leaf Plant Breeding Station, China
| | - Zhen FENG
- Shandong Agricultural University, China
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12
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Zhang Z, Lee WJ, Wang Y. Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect. Crit Rev Food Sci Nutr 2020; 61:3145-3159. [PMID: 32696657 DOI: 10.1080/10408398.2020.1793725] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is environmentally friendly and the immobilized enzyme can be recycled besides of the lower requirement for substrate's acid value. The physical properties and nutritional qualities of the fats and oils are modified after EIE, depending on the change in the position of fatty acids on the triacylglycerol (TAG) molecules. Evaluation of the interesterification reaction are important and useful in terms of its technological applications. This paper summarizes the conventional methods and the advancement for evaluating EIE processes, e.g., determination of the change in slip melting points, solid fat contents, TAG with equivalent carbon numbers, and sn-2 fatty acid compositions of the end product. Nonetheless, these methods are not comprehensive because during the EIE process, acyl migration occurs. A novel and convenient evaluation model which is based on the fatty acid distribution on the glycerol-backbone is proposed as a perspective. This model can be employed to monitor the interesterification degree and acyl migration during a regiospecific EIE process, which serves as a reaction rule that can be employed to control and optimize the EIE process, thereby producing structured TAG with desired properties.
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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, 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, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
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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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14
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Zhang T, Wang T, Liu R, Chang M, Jin Q, Wang X. Chemical characterization of fourteen kinds of novel edible oils: A comparative study using chemometrics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108725] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Liu C, Meng Z, Chai X, Liang X, Piatko M, Campbell S, Liu Y. Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin. Food Chem 2019; 286:636-643. [DOI: 10.1016/j.foodchem.2019.02.067] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 02/01/2019] [Accepted: 02/15/2019] [Indexed: 10/27/2022]
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16
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Ang X, Chen H, Xiang JQ, Wei F, Quek SY. Preparation and functionality of lipase-catalysed structured phospholipid – A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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17
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Lu C, Zhang B, Zhang H, Guo Y, Dang L, Liu Z, Shu Q, Wang Z. Solid–Liquid Phase Equilibrium and Phase Behaviors for Binary Mixtures Composed of Tripalmitoylglycerol (PPP), 1,3-Dipalmitoyl-2-oleoyl-glycerol (POP), and 1,2-Dioleoyl-3-palmitoyl-glycerol (POO). Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.9b01947] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chao Lu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Bo Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Hua Zhang
- Chongqing Institute for Food and Drug Control, Chongqing 401121, China
| | - Yun Guo
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhengan Liu
- Key Laboratory of Plant Resources/Beijing Botanical Garden, Institute of Botany, The Chinese Academy of Sciences, Beijing 100093, China
| | - Qingyan Shu
- Key Laboratory of Plant Resources/Beijing Botanical Garden, Institute of Botany, The Chinese Academy of Sciences, Beijing 100093, China
| | - Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
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18
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Shchemelinina TN, Matistov NV, Kovaleva VA, Markarova MY, Gruzdev IV, Volodin VV, Anchugova EM. Microfungal strains—potential lipid producers for biodiesel. APPL BIOCHEM MICRO+ 2017. [DOI: 10.1134/s0003683817040135] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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