1
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Ma MY, Wu FY, Xu YP, Mu GQ, Qian F, Zhu XM. Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking. J Food Sci 2024; 89:4109-4122. [PMID: 38957103 DOI: 10.1111/1750-3841.17175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 05/17/2024] [Accepted: 05/30/2024] [Indexed: 07/04/2024]
Abstract
The elucidation of the interaction mechanism between phospholipids and milk proteins within emulsions is pivotal for comprehending the properties of infant formula fat globules. In this study, multispectral methods and molecular docking were employed to explore the relationship between phosphatidylcholine (PC) and whey protein isolate (WPI). Observations indicate that the binding constant, alongside thermodynamic parameters, diminishes as temperature ascends, hinting at a predominantly static quenching mechanism. Predominantly, van der Waals forces and hydrogen bonds constitute the core interactions between WPI and PC. This assertion is further substantiated by Fourier transform infrared spectroscopy, which verifies PC's influence on WPI's secondary structure. A detailed assessment of thermodynamic parameters coupled with molecular docking reveals that PC predominantly adheres to specific sites within α-lactalbumin, β-lactoglobulin, and bovine serum albumin, propelled by a synergy of hydrophobic interactions, hydrogen bonding, and van der Waals forces, with binding energies noted at -5.59, -6.71, and -7.85 kcal/mol, respectively. An increment in PC concentration is observed to amplify the emulsification properties of WPI whilst concurrently diminishing the zeta potential. This study establishes a theoretical foundation for applying the PC-WPI interaction mechanism in food.
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Affiliation(s)
- Ming-Yang Ma
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Fei-Yang Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yun-Peng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Guang-Qing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Xue-Mei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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2
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Chen H, Huang J, Su Y, Fu M, Kan J. Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough. Food Chem 2024; 436:137571. [PMID: 37832423 DOI: 10.1016/j.foodchem.2023.137571] [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: 07/20/2023] [Revised: 09/21/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023]
Abstract
Oil has crucial applications for improving the quality of some wheat products during dough formation and heat-processing. Herein, the influence of oil modification and thermal-mechanical treatment on dough prepared mainly with wheat starch and gluten was investigated. Oils with different structures addition reduced the hardness but improved the tensile strength of dough and inhibited starch retrogradation. Oil also reduced the disulfide bond, hydrogen bond and hydrophobic interactions whilst changed the rheology of dough. The X-ray diffraction patterns were characterised by new weak peaks at approximately 12.9°, and 19.8°, indicating that thermal-mechanical treatment promoted the formation of V-type complexes. Oil modification impaired dough short-range ordered structure, but prevented part starch granule crystallinity degradation caused by thermal-mechanical treatment. Scanning electron microscopy revealed oil modification and thermal-mechanical treatment synergistically affected starch-gluten agglomeration. Our findings contributed to elucidate the influence of oil modification and thermal-mechanical treatment on dough functionality.
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Affiliation(s)
- Huijing Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Jun Huang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Yaoyao Su
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Mingze Fu
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China.
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3
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Salt LJ, Mandalari G, Parker ML, Hussein M, Mills CE, Gray R, Berry SE, Hall W, Wilde PJ. Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model. Food Funct 2023; 14:10232-10239. [PMID: 37916919 DOI: 10.1039/d3fo02963h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
Industrially generated trans-fats have been linked with cardiovascular disease (CVD) and have thus been replaced by interesterified (IE) fats, in foods. Interesterification rearranges fatty acids on the glycerol backbone of a triacylglycerol molecule. However, the impact of IE fat on health is unknown. We recently reported differences in lipid absorption kinetics between IE and rapeseed oil (RO). Here, we investigated the mechanisms underpinning IE fat digestion kinetics in the same muffins baked using an IE fat, non-IE fat [with the same fatty acid composition] and rapeseed oil (RO) under simulated conditions. IE and non-IE fats were largely solid in the gastric phase and strongly associated within the muffin matrix, whereas RO formed liquid droplets which separated from the matrix. No significant difference in lipolysis rates was detected between IE and non-IE fats. The lipolysis of the RO fat was slower, due to long-chain PUFAs. Interesterification itself did not affect digestibility, but the strong interaction between the hard fats and the muffin matrix resulted in extensive creaming of the matrix in the stomach, leading to delayed gastric emptying compared to the RO sample. The rate and extent of lipolysis were determined by the amount of fat available and the structure of the fat. This demonstrates the importance of the physical behaviour of the fats during digestion and provides a mechanistic understanding of the overall lipid digestion of IE fats, which relates to their physiological response.
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Affiliation(s)
- Louise J Salt
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Messina, Italy
| | - Mary L Parker
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Mahamoud Hussein
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Charlotte E Mills
- Department of Nutritional Sciences, King's College London, UK
- Department of Food and Nutritional Sciences, University of Reading, UK
| | - Robert Gray
- Department of Nutritional Sciences, King's College London, UK
| | - Sarah E Berry
- Department of Nutritional Sciences, King's College London, UK
| | - Wendy Hall
- Department of Nutritional Sciences, King's College London, UK
| | - Peter J Wilde
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
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4
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Zbikowska A, Onacik-Gür S, Kowalska M, Zbikowska K, Feszterová M. Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application. Gels 2023; 9:453. [PMID: 37367124 DOI: 10.3390/gels9060453] [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: 03/29/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/28/2023] Open
Abstract
The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named "fats of the future" as a new and healthy alternative for partially hydrogenated fats in foods.
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Affiliation(s)
- Anna Zbikowska
- Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Waclaw Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
| | - Małgorzata Kowalska
- Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, Poland
| | - Katarzyna Zbikowska
- Faculty of Medicine, Medical University of Warsaw, Zwirki i Wigury St. 61, 02-091 Warsaw, Poland
| | - Melánia Feszterová
- Department of Chemistry, Faculty of Natural Sciences and Informatics, Constantine the Philosopher University in Nitra, 94901 Nitra, Slovakia
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5
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Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei. Catalysts 2022. [DOI: 10.3390/catal12060649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
It has been shown that structured lipids, formed in the process of enzymatic modification of natural hard fat with walnut oil, are capable of stabilizing emulsion systems without the need to add additional emulsifiers. This is especially true for emulsions containing fat formed during enzymatic modification when the amount of added water to the reaction catalyst was in the range of 12–16 wt%. Physicochemical evaluations, i.e., the average particle size, its growth, distribution, and dispersity coefficient, were comparable with the reference emulsion where the emulsifier was lecithin, well-known for its emulsifying properties. Microstructure studies also confirmed the above observations. Rheological studies performed on a set of emulsions containing structured lipids of variable composition confirmed that interesterified lipid blends can be directly utilized as a fat base in the preparation of stable emulsions. The consistency, thixotropic behavior, long-term shelf life, and thermal stability of these emulsions were found to be comparable to systems stabilized with conventional emulsifiers, i.e., sunflower lecithine. Our approach offers the opportunity for the preparation of stable emulsion systems, free from additional emulsifiers, for the food or cosmetics industry, which is extremely important from the point of view of the preparation of products free from allergens.
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6
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Zhang Z, Lee WJ, Sun X, Wang Y. Enzymatic interesterification of palm olein in a continuous packed bed reactor: Effect of process parameters on the properties of fats and immobilized Thermomyces lanuginosus lipase. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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da Silva MG, de Godoi KRR, Gigante ML, Pavie Cardoso L, Paula Badan Ribeiro A. Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application. Food Res Int 2022; 155:111119. [DOI: 10.1016/j.foodres.2022.111119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 03/06/2022] [Accepted: 03/08/2022] [Indexed: 11/04/2022]
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9
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ZUIN JC, GANDRA RLDP, RIBEIRO APB, RACT JNR, MACEDO JA, MACEDO GA. Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.105821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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10
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Liu L, Li L, He N, Li B, Zhang X. Effect of Emulsifiers on the Quality of Palm Oil Based Shortening during Variable Temperature Storage. J Oleo Sci 2022; 71:1735-1741. [DOI: 10.5650/jos.ess22149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Affiliation(s)
- Liyan Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology
| | - Lin Li
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology
| | - Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology
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11
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Aktas AB, Ozen B, Alamprese C. Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14587] [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)
| | - Banu Ozen
- Food Engineering Department Izmir Institute of Technology Urla‐Izmir Turkey
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
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12
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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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13
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Gutiérrez-Luna K, Astiasarán I, Ansorena D. Gels as fat replacers in bakery products: a review. Crit Rev Food Sci Nutr 2021; 62:3768-3781. [PMID: 33412906 DOI: 10.1080/10408398.2020.1869693] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Several strategies have been studied to replace or decrease fat content in bakery products aiming improving their nutritional profile. This paper reviewed the effect of different vehiculization systems (hydrogels, emulgels and oleogels) as fat replacers in different types of bakery goods, focusing on technological and nutritional properties of the reformulated products. The most commonly used fat source for replacement purposes were vegetable oils with high monounsaturated fatty acid content, such as olive oil and canola oil (44% of the revised papers used them), whereas high polyunsaturated fatty acid content oils were used in 34% of papers. Oleogelation was the most frequent used method of oil structuring, using waxes and fibers as stabilizers. Reductions of total fat between 19% and 46% and saturated fatty acid between 33% and 87% were achieved, enough to reach the minimum legal limit to state nutrition claims, under the EU legislation, on several products. Sensory evaluation results showed that partially replaced products (<75% replacement) were more appreciated by panelists than fully replaced ones. This review highlights the wide range of alternatives within gel-like fat replacers, that have potential to be applied in different bakery products and the challenge to produce nutritionally enhanced foods and technologically and sensory acceptable.
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Affiliation(s)
- Katherine Gutiérrez-Luna
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
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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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15
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Lestido-Cardama A, Störmer Á, Franz R. Dialkylketones in Paperboard Food Contact Materials-Method of Analysis in Fatty Foods and Comparative Migration into Liquid Simulants Versus Foodstuffs. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25040915. [PMID: 32085624 PMCID: PMC7070840 DOI: 10.3390/molecules25040915] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/14/2020] [Accepted: 02/15/2020] [Indexed: 11/16/2022]
Abstract
Dialkyl diketene dimers are used as sizing agents in the manufacture of paper and board for food contact applications to increase wetting stability. Unbound residues can hydrolyze and decarboxylate into dialkylketones. These non-intentionally added substances (NIAS) have potential to migrate to fatty foods in contact with those packaging materials. In Germany, the Federal Institute for Risk Assessment (BfR) established a specific migration limit (SML) of 5 mg/kg for the transfer of these dialkylketones into foodstuffs. In order to investigate the differences between simulants and real foods, an analytical method was optimized for extraction and quantification of dialkylketones in edible oils and fatty foods by gas chromatography coupled with flame ionization detection (GC-FID), and additionally by gas chromatography with mass spectrometry (GC-MS), to confirm their identification and to quantify them in case of interferences. Dialkylketones are separated from the extracted fat by alkaline saponification of the triglycerides. Dialkylketones migration from paper-based food contact articles into organic solvents isooctane and dichloromethane, in olive and sunflower oils, and in fatty foods (croissants, Gouda, cheddar cheese, and salami was studied). As a result, it was found that the simulating tests, including the edible oil extraction tests, gave migration values that exceeded the SML largely, while the migration with the food samples were largely below the SML.
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Affiliation(s)
- Antía Lestido-Cardama
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
- Correspondence:
| | - Ángela Störmer
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Straβe 35, 85354 Freising, Germany; (Á.S.); (R.F.)
| | - Roland Franz
- Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Straβe 35, 85354 Freising, Germany; (Á.S.); (R.F.)
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16
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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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17
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Peris M, Rubio-Arraez S, Castelló ML, Ortolá MD. From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods 2019; 8:foods8120660. [PMID: 31835412 PMCID: PMC6963723 DOI: 10.3390/foods8120660] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/01/2019] [Accepted: 12/05/2019] [Indexed: 01/13/2023] Open
Abstract
Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.
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Affiliation(s)
- Miguel Peris
- Department of Chemistry, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain
- Correspondence:
| | - Susana Rubio-Arraez
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain; (S.R.-A.); (M.L.C.); (M.D.O.)
| | - María Luisa Castelló
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain; (S.R.-A.); (M.L.C.); (M.D.O.)
| | - María Dolores Ortolá
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain; (S.R.-A.); (M.L.C.); (M.D.O.)
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18
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Amorim TL, de la Fuente MA, de Oliveira MAL, Gómez-Cortés P. Lipid Composition of Brazilian Chocolates and Chocolate Products with Special Emphasis on Their Fat Origin and Trans C18:1 Isomeric Profile. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11210-11218. [PMID: 31512471 DOI: 10.1021/acs.jafc.9b05603] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The aim of this work was to provide recent fatty acid (FA) profiling of chocolates and chocolate products, principally C18:1 trans FAs (TFAs). Thirty-two samples were analyzed by gas chromatography and FAs were quantified. The total TFA content declared in chocolate labeling and the real TFA content were compared. The TFA content ranged from 0.04 to 2.51 g/100 g of sample, and it was noticed that several manufacturers were underestimating the total TFA content in their labeling. The main TFA isomers quantified were C18:1 trans-9 (0.006-0.244%), C18:1 trans-10 (0.009-0.392%), and C18:1 trans-11 (0.013-0.464%), expressed in g/100 g of sample. Principal component analysis was used to discriminate industrial fats from natural trans fats based on the isomeric TFA profile and dairy fat (DF) biomarkers allowing to group samples in four clusters: high TFA content and high DF content, high TFA content and low DF content, low TFA content and high DF content, and low TFA content and low DF content.
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Affiliation(s)
- Tatiane Lima Amorim
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Universidad Autónoma de Madrid , Nicolás Cabrera, 9 , 28049 Madrid , Spain
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química , Universidade Federal de Juiz de Fora , José Lourenço Kelmer , 36036-330 Juiz de Fora , Minas Gerais , Brazil
| | - Miguel Angel de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Universidad Autónoma de Madrid , Nicolás Cabrera, 9 , 28049 Madrid , Spain
| | - Marcone Augusto Leal de Oliveira
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química , Universidade Federal de Juiz de Fora , José Lourenço Kelmer , 36036-330 Juiz de Fora , Minas Gerais , Brazil
| | - Pilar Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM) , Universidad Autónoma de Madrid , Nicolás Cabrera, 9 , 28049 Madrid , Spain
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19
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Gutiérrez-Luna K, Astiasarán I, Ansorena D. Quality assessment of the lipid fraction in industrial and artisan biscuits commercialized in Navarre (Spain). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Ye X, Li P, Lo YM, Fu H, Cao Y. Development of Novel Shortenings Structured by Ethylcellulose Oleogels. J Food Sci 2019; 84:1456-1464. [PMID: 31107551 DOI: 10.1111/1750-3841.14615] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 03/02/2019] [Accepted: 03/31/2019] [Indexed: 12/22/2022]
Abstract
A novel shortening was developed based on oleogels structured by ethylcellulose (EC) polymers. The texture and oil retention ability of EC oleogels were characterized against the level of viscosity of different grades of EC, as well as the rheological properties in relation to the polymer structure in the gel network. EC100, which has an average viscosity of 100 cP, was selected as the most suitable organogelator at 4% (w/w) in combination with base oil (30% degree of saturation by mixing palm stearin and soybean oil) to form the shortening. Triglyceryl monostearate (TMS) was found to be the most effective emulsifier as evidenced by its ability to strengthen air-incorporation ability of the shortening while creating evenly distributed fine crystals in the system. The EC100 shortening was able to create breads with excellent specific volume, indicating its ability to incorporate air bubbles during dough development and to serve as an antifirming agent to create bread with stable soft texture. PRACTICAL APPLICATION: In the present study, we attempted to create a novel shortening by employing oleogels structured by ethylcellulose (EC), the most promising gelation agent to develop gel network capable of replacing solid fat without health concerns. EC oleogels in shortening with detailed characterization of the shortening microstructure in relation to its functional properties was elucidated. The optimal formulation in relation to preservation of gel structure and consistency with enhanced moisture and air retention were also identified.
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Affiliation(s)
- Xiuyun Ye
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou Univ., Fuzhou, 350116, P. R. China.,Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou Univ., Fujian, 350116, P. R. China
| | - Peixu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou Univ., Fuzhou, 350116, P. R. China.,Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou Univ., Fujian, 350116, P. R. China
| | - Y Martin Lo
- Inst. for Advanced Study, Shenzhen Univ., Shenzhen, 518060, P. R. China
| | - Hong Fu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou Univ., Fuzhou, 350116, P. R. China.,Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou Univ., Fujian, 350116, P. R. China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Biological Science and Engineering, Fuzhou Univ., Fuzhou, 350116, P. R. China.,The School of Food and Chemical Engineering, Beijing Technology & Business, Univ. (BTBU), Beijing, 100048, P. R. China
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21
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Santoro V, Baiocchi C, Dal Bello F, Gastaldi D, Aigotti R, Zorzi M, Pellegrino A, Forte E, Romaniello F, Magni M, Fontana M, Somenzi M, Medana C. Formation of by-products during chemical interesterification of lipids. Detection and characterization of dialkyl ketones by non-aqueous reversed-phase liquid chromatography-high resolution mass spectrometry and gas chromatography-mass spectrometry. J Chromatogr A 2018; 1581-1582:63-70. [PMID: 30446267 DOI: 10.1016/j.chroma.2018.11.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 10/11/2018] [Accepted: 11/01/2018] [Indexed: 10/27/2022]
Abstract
A new class of foreign substances present in the unsaponifiable fraction of vegetable oils undergone to chemical interesterification was systematically investigated. Their chemical structure, corresponding to dialkyl ketones (DAK) molecules, was elucidated both by gas chromatography-mass spectrometry (GC-MS), and liquid chromatography-high resolution mass spectrometry (LC-HRMS). An analytical protocol aimed to qualitative and quantitative detection of DAK molecules in vegetable oils of confectionery industry interest was developed. Being the range of concentration levels to be evaluated dependent on the technological task of interesterification process, the quantitation step was thoroughly examined. All the validation parameters were satisfactory and particularly the concentration determinations were made more reliable by the contemporary use of several quantitation standards. GC-MS and LC-HRMS analytical techniques exhibited comparable performances even if the second one shown better detection sensitivity.
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Affiliation(s)
- Valentina Santoro
- Department of Molecular Biotechnology and Health Sciences, University of Turin, Italy.
| | - Claudio Baiocchi
- Department of Molecular Biotechnology and Health Sciences, University of Turin, Italy.
| | - Federica Dal Bello
- Department of Molecular Biotechnology and Health Sciences, University of Turin, Italy.
| | - Daniela Gastaldi
- Department of Molecular Biotechnology and Health Sciences, University of Turin, Italy.
| | - Riccardo Aigotti
- Department of Molecular Biotechnology and Health Sciences, University of Turin, Italy.
| | - Michael Zorzi
- Department of Molecular Biotechnology and Health Sciences, University of Turin, Italy.
| | - Andrea Pellegrino
- Department of Molecular Biotechnology and Health Sciences, University of Turin, Italy.
| | | | - Francesco Romaniello
- Department of Molecular Biotechnology and Health Sciences, University of Turin, Italy; Soremartec Italia Srl (Ferrero Group), Alba, CN, Italy.
| | - Martina Magni
- Soremartec Italia Srl (Ferrero Group), Alba, CN, Italy.
| | - Mauro Fontana
- Soremartec Italia Srl (Ferrero Group), Alba, CN, Italy.
| | - Marco Somenzi
- Soremartec Italia Srl (Ferrero Group), Alba, CN, Italy.
| | - Claudio Medana
- Department of Molecular Biotechnology and Health Sciences, University of Turin, Italy.
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22
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Jin J, Akoh CC, Jin Q, Wang X. Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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