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Phuah ET, Lee YY, Tang TK, Akoh C, Cheong LZ, Tan CP, Wang Y, Lai OM. Nonconventional Technologies in Lipid Modifications. Annu Rev Food Sci Technol 2024; 15:409-430. [PMID: 38134384 DOI: 10.1146/annurev-food-072023-034440] [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] [Indexed: 12/24/2023]
Abstract
Lipid modifications play a crucial role in various fields, including food science, pharmaceuticals, and biofuel production. Traditional methods for lipid modifications involve physical and chemical approaches or enzymatic reactions, which often have limitations in terms of specificity, efficiency, and environmental impact. In recent years, nonconventional technologies have emerged as promising alternatives for lipid modifications. This review provides a comprehensive overview of nonconventional technologies for lipid modifications, including high-pressure processing, pulsed electric fields, ultrasound, ozonation, and cold plasma technology. The principles,mechanisms, and advantages of these technologies are discussed, along with their applications in lipid modification processes. Additionally, the challenges and future perspectives of nonconventional technologies in lipid modifications are addressed, highlighting the potential and challenges for further advancements in this field. The integration of nonconventional technologies with traditional methods has the potential to revolutionize lipid modifications, enabling the development of novel lipid-based products with enhanced functional properties and improved sustainability profiles.
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Affiliation(s)
- Eng-Tong Phuah
- Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei, Darussalam
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Teck-Kim Tang
- Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
| | - Casimir Akoh
- Department of Food Science and Technology, University of Georgia, Athens, Georgia, USA
| | - Ling-Zhi Cheong
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Melbourne, Australia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;
- International Joint Laboratory on Plant Oils Processing and Safety, JNU-UPM, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Gao Z, Zhu Y, Jin J, Jin Q, Wang X. Chemical-Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities. Foods 2023; 12:3933. [PMID: 37959052 PMCID: PMC10648229 DOI: 10.3390/foods12213933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.
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Affiliation(s)
| | | | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.G.); (Y.Z.); (Q.J.); (X.W.)
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The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion. Food Chem 2023; 418:135947. [PMID: 36996650 DOI: 10.1016/j.foodchem.2023.135947] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 03/07/2023] [Accepted: 03/11/2023] [Indexed: 03/17/2023]
Abstract
The triglyceride (TAG) structure of lipids may affect their nutritional properties by affecting the process of digestion and absorption. In this paper, a mixture of medium-chain triglycerides and long-chain triglycerides (PM) and medium- and long-chain triglycerides (MLCT) were selected to explore the effects of triglyceride structure on in vitro digestion and bioaccessibility. The results showed that MLCT released more free fatty acids (FFAs) than PM (99.88% vs 92.82%, P < 0.05). The first-order rate constant for FFA release from MLCT was lower than that for PM (0.0395 vs 0.0444 s-1, P < 0.05), which suggests that the rates of PM digestion were faster than those of MLCT. Our results demonstrated that DHA and EPA were more bioaccessible from MLCT than from PM. These results highlighted the important role of TAG structure in regulation of lipid digestibility and bioaccessibility.
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Beegum P P S, Pandiselvam R, S V R, P S, Nooh A, S N, Gupta A, Varghese E, Balasubramanian D, Apshara ES, Manikantan MR, Hebbar KB. Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based "bean-to-bar" dark chocolate. J Texture Stud 2022; 53:870-882. [PMID: 35583967 DOI: 10.1111/jtxs.12698] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 05/05/2022] [Accepted: 05/05/2022] [Indexed: 12/30/2022]
Abstract
The impacts of cocoa solids and coconut sugar on the sensory perception of bean-to-bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nib, cocoa butter, and coconut sugar for the preparation of chocolate were 35-50%, 15-30%, and 20-35%, respectively. A suitable mathematical model was used to evaluate each response. Maximum and minimum levels of components caused a poor sensory acceptance of the resultant dark chocolate. The optimum level of independent variables, for the best set of responses, was 44.7% cocoa nib, 25.2% cocoa butter, and 30.2% coconut sugar, with a hedonic score of 8.28 for appearance, 8.64 for mouth feel, 8.71 for texture, 8.68 for taste, and 8.51 for overall acceptability, at a desirability of 0.86. The minimum time for grinding the chocolate mix was 24 hour, which was evident from the microscopic analysis of the chocolate mix. The optimized chocolate (70% dark) per 100 g constitutes 1.06 g moisture, 50.09 g crude fat, 10.37 g crude protein, 35.90 g carbohydrates, and 2.55 g ash content. The L, a, b values indicated a darker color and was stable under ambient condition with a hardness value of 59.52 N, which significantly decreased to 16.23 N within 10 min at ambient temperature (30 ± 2°C). The addition of coconut sugar along with cocoa solids incorporates polyphenols, flavonoids, antioxidant potential, and minerals into bean-to-bar dark chocolate and hence offers a commercial value and health potential for stakeholders.
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Affiliation(s)
- Shameena Beegum P P
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Ramesh S V
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sugatha P
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Arifa Nooh
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Neenu S
- Crop Production, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Alka Gupta
- Crop Production, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Eldho Varghese
- Fishery Resources Assessment, ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala, India
| | - D Balasubramanian
- Post Harvest Technology & Farm Machinery & Power, ICAR- Directorate of Cashew Research, Puttur, Karnataka, India
| | | | | | - Kukkehalli Balachandra Hebbar
- Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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