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Miotti RH, do Amaral SR, Freitas AN, Bento HBS, de Carvalho AKF, Primo FL, de Paula AV. Enzymatic production process of capric acid-rich structured lipids: Development of formulation as a new therapeutic approach. Int J Biol Macromol 2024; 257:128641. [PMID: 38061520 DOI: 10.1016/j.ijbiomac.2023.128641] [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: 08/09/2023] [Revised: 11/28/2023] [Accepted: 12/04/2023] [Indexed: 12/17/2023]
Abstract
The present work reports an optimization of the synthesis of MLM-type (medium, long, medium) structured lipids (SL) through an acidolysis reaction of grape seed oil with capric acid catalyzed by Rhizopus oryzae lipase immobilized. At first, tests were carried out by preparing the biocatalysts using enzyme loadings (0.15 to 1 g of enzymatic powder) for each gram of support. Enzyme loading was used 0.3 g of enzymatic powder, and hydrolytic activity of 1860 ± 23.4 IU/g was reached. Optimized conditions determined by the Central Composite Rotatable Design (CCRD) revealed that the acidolysis reaction reached approximately 59 % incorporation degree (%ID) after 24 h, in addition to the fact that the biocatalyst could maintain the incorporation degree in five consecutive cycles. From this high incorporation degree, cell viability assays were performed with murine fibroblast cell lines and human cervical adenocarcinoma cell lines. Concerning the cytotoxicity assays, the concentration of MLM-SL to 1.75 and 2 % v/v were able to induce cell death in 56 % and 64 % of adenocarcinoma cells, respectively. Human cervical adenocarcinoma cells showed greater sensitivity to the induction of cell death when using emulsions with MLM-SL > 1.75 % v/v compared to emulsions with lower content indicating a potential for combating carcinogenic cells.
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Affiliation(s)
- Rodney H Miotti
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Stephanie R do Amaral
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Amanda Noli Freitas
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Heitor B S Bento
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Ana Karine F de Carvalho
- Department of Basic and Environmental Sciences, Engineering School of Lorena, University of São Paulo, Lorena, Brazil
| | - Fernando L Primo
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Ariela V de Paula
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil.
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2
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Tian Y, Zhou Y, Li L, Huang C, Lin L, Li C, Ye Y. Effect of substrate composition on physicochemical properties of the medium-long-medium structured triacylglycerol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:942-955. [PMID: 37708388 DOI: 10.1002/jsfa.12982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 09/04/2023] [Accepted: 09/15/2023] [Indexed: 09/16/2023]
Abstract
BACKGROUND Nutritional and functional qualities and applications of structured lipids (SL) depend on the composition and molecular structure of fatty acids in the glycerol backbone of triacylglycerol (TAG). However, the relationship between the substrate composition and physicochemical qualities of SL has not been revealed. The investigation aims to disclose the effect of substrate composition on the physicochemical properties of medium-long-medium structured lipids (MLM-SLs) by enzymatic interesterification of Lipozyme TLIM/RMIM. RESULTS The medium-long-chain triacylglycerol (MLCT) yield could reach 70.32%, including 28.98% CaLCa (1,3-dioctonyl-2-linoleoyl glyceride) and 24.34% CaOCa (1,3-didecanoyl-2-oleoyl glyceride). The sn-2 unsaturated fatty acid composition mainly depended on long-chain triacylglycerol (LCT) in the substrate. The increased carbon chain length and double bond in triacylglycerol decreased its melting and crystallization temperature. The balanced substrate composition of MCT/LCT increased the size and finer crystals. Molecular docking simulation revealed that the MLCT molecule mainly interacted with the catalytic triplets of Lipozyme TLIM (Arg81-Ser83-Arg84) and the Lipozyme RMIM (Tyr183-Thr226-Arg262) by OH bond. The oxygen atom of the ester on the MLCT molecule was primarily bound to the hydrogen of hydroxyl and amino groups on the binding sites of Lipozyme TLIM/RMIM. The intermolecular interplay between MLCT and Lipozyme RMIM is more stable than Lipozyme TLIM due to the formation of lower binding affinity energy. CONCLUSION This research clarifies the interaction mechanism between MLCT molecules and lipases, and provides an in-depth understanding of the relationship between substrate composition, molecular structure and physicochemical property of MLM-SLs. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yunong Tian
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Yanhui Zhou
- Hunan Singular Biological Technology Co. Ltd, Changsha, China
| | - Lu Li
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Chuanqing Huang
- State Key Laboratory of Non-Food Biomass and Enzyme Technology, National Engineering Research Center for Non-Food Biorefinery, Guangxi Biomass Engineering Technology Research Center, Guangxi Academy of Sciences, Nanning, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Yong Ye
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
- SCUT - Zhuhai Institute of Modern Industrial Innovation, Zhuhai, China
- Jiangxi Environmental Engineering Vocational College, Ganzhou, China
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3
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Syan V, Kaur J, Sharma K, Patni M, Rasane P, Singh J, Bhadariya V. An overview on the types, applications and health implications of fat replacers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:27-38. [PMID: 38192702 PMCID: PMC10771406 DOI: 10.1007/s13197-022-05642-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/03/2022] [Accepted: 11/28/2022] [Indexed: 12/14/2022]
Abstract
Driven by the demand of consumers for low-fat foods, the field of fat replacers has made a tremendous breakthrough over the past decade. A fat replacer is a substance that replaces whole or part of the fat in food while asserting the same physiological properties. Based on the source, fat replacers can be carbohydrate, protein or lipid-based. They serve two major purposes in food viz. reducing the calorie content and amount of fat used in the preparation of food products as well as impart fat-like properties. Fat replacers exhibit its functionalities by providing texture, acting as stabilizers, emulsifiers, gelling and thickening agents. It is crucial to select the proper kind of fat replacer because fat functionality varies considerably depending on the meal type and the formulation. Evidence suggests that reducing fat intake can help in controlling body weight and the risk of diseases like type-2 diabetes, hypertension and cardiovascular disease. Consumers should not be misled into believing that fat and calorie-reduced foods may be consumed indefinitely. Fat replacers are most beneficial when they aid in calorie control and promote the consumption of meals that provide essential nutrients. This review aims to provide a deep insight into the fact that fat replacers can be utilized in various food commodities in order to meet the dietary guidelines for reducing fat intake with a healthy lifestyle and prudent dietary approach.
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Affiliation(s)
- Vanshika Syan
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Kartik Sharma
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkla Thailand
| | - Manvi Patni
- Department of Nutrition, BD Arya Girls College, Jalandhar, Punjab India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK 74078 USA
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4
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Liu W, Zhao M, Huang Y, Feng F, Luo X. Novel Lauric Acid-Butyric Structural Lipid Inhibits Inflammation: Small Intestinal Microbes May Be Important Mediators. Mol Nutr Food Res 2024; 68:e2300535. [PMID: 38039428 DOI: 10.1002/mnfr.202300535] [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: 07/26/2023] [Revised: 10/05/2023] [Indexed: 12/03/2023]
Abstract
SCOPE Butyric acid (C4) and lauric acid (C12) are recognized as functional fatty acids, while the health benefits of the structural lipids they constitute remain unclear. METHODS AND RESULTS In this study, lauric acid-butyric structural lipid (SLBL ) is synthesized through ultrasound-assisted enzyme-catalyzed acidolysis and its health benefits are evaluated in a high-fat diet-induced obesity mouse model. SLBL and its physical mixture (MLBL ) do not significantly inhibit obesity in mice. However, SLBL treatment increases the ratio of n3/n6 fatty acids in the liver and improves obesity-induced hepatic lipid metabolism disorders. Furthermore, the expression of liver pro-inflammatory cytokines (interleukin [IL]-6, IL-1β, TNF-α) are significantly suppressed by SLBL , while the expression of anti-inflammatory cytokine (IL-10) is increased. Moreover, SLBL ameliorates the dysbiosis of small intestinal microbes induced by high-fat diet and regulates microbial community structure to be close to the control group. Especially, SLBL significantly alleviates the high-fat diet-induced decrease in Dubosiella and Bifidobacterium abundance. Correlation analysis reveals that SLBL treatment increases the abundance of microorganisms with potential anti-inflammatory function and decreases the abundance of potentially pathogenic bacteria. CONCLUSION In all, small intestinal microbes may be a significant bridge for the positive anti-inflammatory effects of SLBL , while the exact mechanism remains to be clarified.
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Affiliation(s)
- Wangxin Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Ying Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Xianliang Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
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Kanprakobkit W, Wichai U, Bunyapraphatsara N, Kielar F. Isolation of Fatty Acids from the Enzymatic Hydrolysis of Capsaicinoids and Their Use in Enzymatic Acidolysis of Coconut Oil. J Oleo Sci 2023; 72:1097-1111. [PMID: 37989304 DOI: 10.5650/jos.ess23112] [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: 11/23/2023] Open
Abstract
Herein we report the optimization of enzymatic hydrolysis of a mixture of capsaicinoids, capsaicin and dihydrocapsaicin obtained from chili peppers, and the utilization of the isolated fatty acids for the modification of coconut oil using enzyme catalyzed acidolysis. This work was carried out as the fatty acids that can be isolated from capsaicinoid hydrolysis have been shown to possess interesting biological properties. These biological properties could be better exploited by incorporating the fatty acids into a suitable delivery vehicle. The enzymatic hydrolysis of the mixture of capsaicin and dihydrocapsaicin was carried out using Novozym® 435 in phosphate buffer (pH 7.0) at 50℃. The enzyme catalyst could be reused in multiple cycles of the hydrolysis reaction. The desired 8-methyl-6-trans-nonenoic acid and 8-methylnonanoic acid were isolated from the hydrolysis reaction mixture using a simple extraction procedure with a 47.8% yield. This was carried out by first extracting the reaction mixture at pH 10 with ethyl acetate to remove any dissolved capsaicinoids and vanillyl amine side product. The fatty acids were isolated after adjustment of the pH of the reaction mixture to 5 and second extraction with ethyl acetate. The acidolysis of coconut oil with the obtained fatty acids was performed using Lipozyme® TL IM. The performance of the acidolysis reaction was evaluated using 1H-NMR spectroscopy and verified in selected cases using gas chromatography. The best performing conditions involved carrying out the acidolysis reaction at 60℃ with a 1.2 w/w ratio of the fatty acids to coconut oil and 10% enzyme loading for 72 h. This resulted in the incorporation of 26.61% and 9.86% of 8-methyl-6-trans-nonenoic acid and 8-methylnonanoic acid, respectively, into the modified coconut oil product. This product can act as a potential delivery vehicle for these interesting compounds.
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Affiliation(s)
- Winranath Kanprakobkit
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
| | - Uthai Wichai
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
| | | | - Filip Kielar
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
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Jadhav HB, Sablani S, Gogate P, Annapure U, Casanova F, Nayik GA, Alaskar K, Sarwar N, Raina IA, Ramniwas S, Mousavi Khaneghah A. Factors governing consumers buying behavior concerning nutraceutical product. Food Sci Nutr 2023; 11:4988-5003. [PMID: 37701202 PMCID: PMC10494648 DOI: 10.1002/fsn3.3518] [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: 01/29/2023] [Revised: 03/16/2023] [Accepted: 06/13/2023] [Indexed: 09/14/2023] Open
Abstract
In recent years, consumers are increasingly attracted to nutraceuticals, an important part of food considered propitious for human health. Therefore, consumers are willingly switching to nutraceuticals and are ready to pay the premium price. This review aims to identify various factors that govern consumer purchasing of nutraceutical products. The outcomes presented in the review provide a closer understanding of consumer attitudes toward buying behavior and their impact on the growth of the global nutraceutical market. The nutraceutical market has been identified depending on the type of nutraceuticals, forms, and regions governing the nutraceutical market. Factors such as health consciousness, knowledge about a product, product availability, price, marketing strategies, and social factors influence consumers' actual buying behavior toward nutraceutical products. A mini survey in Mumbai city of India was conducted to add practical data to the review, and factors affecting consumers' willingness to buy nutraceutical products were identified. It was observed that the decision-making toward buying nutraceutical products was affected by gender, age, education level, and acculturation. It was also identified that the legislation governing nutraceuticals needs to be harmonized throughout many parts of the world, which restricts the growth of this sector to some extent. The findings elucidate that nutraceutical industries should overcome the regulatory barriers and focus on developing innovative products, which will keep current consumers intact and help increase the consumer base and thus expand the nutraceutical market globally.
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Affiliation(s)
- Harsh B. Jadhav
- Department of Food Engineering and TechnologyInstitute of Chemical TechnologyMumbaiIndia
| | - Shyam Sablani
- Biological Systems Engineering DepartmentWashington State UniversityPullmanWashingtonUSA
| | - Parag Gogate
- Department of Chemical EngineeringInstitute of Chemical TechnologyMumbaiIndia
| | - Uday Annapure
- Department of Food Engineering and TechnologyInstitute of Chemical TechnologyMumbaiIndia
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food InstituteTechnical University of DenmarkKongens LyngbyDenmark
| | - Gulzar Ahmad Nayik
- Department of Food Science and TechnologyGovernment Degree CollegeShopianJammu & KashmirIndia
| | - Kamal Alaskar
- Department of Computer ApplicationBharathi Vidyapeeth Institute of ManagementKolhapur, PuneMaharashtraIndia
| | - Nazmul Sarwar
- Department of Food Processing and EngineeringChattogram Veterinary and Animal Sciences UniversityChattogramBangladesh
| | - Irfan Ahmad Raina
- Department of Food Science and TechnologyUniversity of KashmirSrinagarJammu & KashmirIndia
| | - Seema Ramniwas
- University Centre for Research and DevelopmentChandigarh UniversityMohaliPunjabIndia
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research InstituteWarsawPoland
- Department of Technology of ChemistryAzerbaijan State Oil and Industry UniversityBakuAzerbaijan
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7
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Remonatto D, Santaella N, Lerin LA, Bassan JC, Cerri MO, de Paula AV. Solvent-Free Enzymatic Synthesis of Dietary Triacylglycerols from Cottonseed Oil in a Fluidized Bed Reactor. Molecules 2023; 28:5384. [PMID: 37513254 PMCID: PMC10384263 DOI: 10.3390/molecules28145384] [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: 06/13/2023] [Revised: 07/10/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The synthesis of structured lipids with nutraceutical applications, such as medium-long-medium (MLM) triacylglycerols, via modification of oils and fats represents a challenge for the food industry. This study aimed to synthesize MLM-type dietary triacylglycerols by enzymatic acidolysis of cottonseed oil and capric acid (C10) catalyzed by Lipozyme RM IM (lipase from Rhizomucor miehei) in a fluidized bed reactor (FBR). After chemical characterization of the feedstock and hydrodynamic characterization of the reactor, a 22 central composite rotatable design was used to optimize capric acid incorporation. The independent variables were cycle number (20-70) and cottonseed oil/capric acid molar ratio (1:2-1:4). The temperature was set at 45 °C. The best conditions, namely a 1:4 oil/acid molar ratio and 80 cycles (17.34 h), provided a degree of incorporation of about 40 mol%, as shown by compositional analysis of the modified oil. Lipozyme RM IM showed good operational stability (kd = 2.72 × 10-4 h-1, t1/2 = 2545.78 h), confirming the good reuse capacity of the enzyme in the acidolysis of cottonseed oil with capric acid. It is concluded that an FBR configuration is a promising alternative for the enzymatic synthesis of MLM triacylglycerols.
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Affiliation(s)
- Daniela Remonatto
- Department of Bioprocess Engineering and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, SP, Brazil
| | - Núbia Santaella
- Department of Bioprocess Engineering and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, SP, Brazil
| | - Lindomar Alberto Lerin
- Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara (UNIFE), Via Luigi Borsari, 46, 44121 Ferrara, Italy
| | - Juliana Cristina Bassan
- Department of Bioprocess Engineering and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, SP, Brazil
- State Center for Technological Education Paula Souza, Faculty of Technology of Barretos (FATEC), Barretos 14780-060, SP, Brazil
| | - Marcel Otávio Cerri
- Department of Bioprocess Engineering and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, SP, Brazil
| | - Ariela Veloso de Paula
- Department of Bioprocess Engineering and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, SP, Brazil
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Dr S, Zaman MM, Farooq Z, Hafeez A, Sajid MW, Tariq MR, Ali SW, Ali S, Shafiq M, Iftikhar M, Safdar W, Ali U, Kanwal M, Umer Z, Basharat Z. Supplementation of PUFA extracted from microalgae for the development of chicken patties. PeerJ 2023; 11:e15355. [PMID: 37250722 PMCID: PMC10224672 DOI: 10.7717/peerj.15355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 04/14/2023] [Indexed: 05/31/2023] Open
Abstract
In recent years, there has been a growing interest in development of a diverse range of foods that are enriched with omega-3 fatty acids. It is widely recognized that through dietary interventions, the lipid fraction of food can be modified to enhance its nutritional content. This study is aimed to develop chicken patties enriched with poly unstaurated fatty acids (PUFAs) extracted from microalgae aurintricarboxylic acid (ATA) concentration of 0% (T0), 1% (T1), 2% (T2), and 3% (T3). All treatments were stored at -18 °C for one month and analysed at an interval of 0, 10, 20, and 30 days to assess the effect of PUFAs supplementation on physicochemical, oxidative, microbiological and organoleptic properties of chicken patties. The results revealed that moisture content was significantly increased during the storage; the maximum moisture was observed in T0 (67.25% ± 0.03) on day 0, while the minimun was found in T3 (64.69% ± 0.04) on day 30. Supplemenatation of PUFAs in chicken patties significantly enhanced the fat content of the product the highest fat content was observed for T3 (9.7% ± 0.06. An increase in PUFAs concentration led to a significant increase in thiobarbituric acid reactive substances (TBARS). TBARS were increased from 1.22 ± 0.43 at 0 days to 1.48 ± 0.39 at 30 days of storage. The PUFAs incorporation negatively effected sensory acceptance of the product ranging from (8.41 ± 0.17 to 7.28 ± 0.12). However, the sensory scores were in acceptable range for supplemented patties as compared to control sample. Treatment T3 depicted the highest nutritional content. The sensory and physiochemical analysis of supplemented patties suggested that PUFAs extracted from microalgae can be used as a functional ingredient in the preparation various meat products particularly chicken meta patties. However, antioxidants should be added to to prevent lipid oxidation in the product.
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Affiliation(s)
- Sidra Dr
- Shalamar Medical and Dental College, Lahore, Pakistan
| | | | | | - Amina Hafeez
- Services Institute of Medical Sciences, Lahore, Pakistan
| | | | | | | | - Sajid Ali
- Department of Agronomy, University of the Punjab, Lahore, Pakistan
| | - Muhammad Shafiq
- Department of Horticulture, University of the Punjab, Lahore, Pakistan
| | - Madiha Iftikhar
- Department of Diet and Nutritional Sciences, Ibadat International University, Islambad, Pakistan
| | - Waseem Safdar
- Department of Biological Sciences, National University of Medical Sciences, Rawalpindi, Pakistan
| | - Umair Ali
- Dept of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University, Bahawalpur, Pakistan
| | - Maria Kanwal
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
| | - Zujaja Umer
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
| | - Zunaira Basharat
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
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9
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Jardim T, Domingues MRM, Alves E. An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37178132 DOI: 10.1080/10408398.2023.2208666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.
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Affiliation(s)
- Tiago Jardim
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - M Rosário M Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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10
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Liu W, Luo X, Huang Y, Zhao M, Liu T, Wang J, Feng F. Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation. Food Res Int 2023; 167:112685. [PMID: 37087258 DOI: 10.1016/j.foodres.2023.112685] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/27/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
Foods undergo various physical and chemical reactions during cooking. Boiling, steaming, baking, smoking and frying are common traditional cooking techniques. At present, new cooking technologies including ultrasonic-assisted cooking, vacuum low-temperature cooking, vacuum frying, microwave heating, infrared heating, ohmic heating and air frying are widely studied and used. In cooking, lipid oxidation is the main reason for the change in lipid quality. Oxidative decomposition, triglyceride monomer oxidation, hydrolysis, isomerization, cyclization reaction and polymerization occurred in lipid oxidation affect lipids' quality, flavor, digestibility and safety. Meanwhile, lipid oxidation in cooking might cause the decline of lipid digestibility and increase of health risks. Compared with the traditional cooking technology, the new cooking technology that is milder, more uniform and faster can reduce the loss of lipid nutrition and produce a better flavor. In the future, the combination of various cooking technologies is an effective strategy for families to obtain healthier food.
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Affiliation(s)
- Wangxin Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Xianliang Luo
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Ying Huang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China; College of Biosystems Engineering and Food Science & ZhongYuan Institute, Zhejiang University, Hangzhou 310058, China.
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11
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Kanprakobkit W, Kielarova SW, Wichai U, Bunyapraphatsara N, Kielar F. Incrementing MCT Character of Coconut Oil Using Enzyme Catalyzed Interesterification. J Oleo Sci 2023; 72:87-97. [PMID: 36504191 DOI: 10.5650/jos.ess22269] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
The fatty acid composition of coconut oil was modified using enzyme catalyzed interesterification with the aim of obtaining a product more alike to commercial MCT oils. This modification was carried out with the aim to obtain a product with some of the health benefits shown by MCT oils. Initially, lipase B from Candida antarctica immobilized on acrylic resin and lipozyme TL IM were tested as enzyme catalysts for the reaction. The enzyme catalysts have shown similar performance and lipozyme TL IM has been chosen as the catalyst based on its lower cost. The effects of reaction time, oil to methyl octanoate ratio, and enzyme loading on the reaction performance have been investigated with response surface methodology (RSM) utilizing the Box-Behnken approach. The optimized reaction was scaled up to 20 g. The possibility to source the medium chain fatty acid esters from coconut oil fatty acid distillate using a simple procedure was demonstrated and the possibility to use these esters for the interesterification of coconut oil has been demonstrated as well.
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Affiliation(s)
- Winranath Kanprakobkit
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
| | | | - Uthai Wichai
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
| | | | - Filip Kielar
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
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Progress and perspectives of enzymatic preparation of human milk fat substitutes. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2022; 15:118. [PMCID: PMC9635142 DOI: 10.1186/s13068-022-02217-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022]
Abstract
Human milk fat substitutes (HMFS) with triacylglycerol profiles highly similar to those of human milk fat (HMF) play a crucial role in ensuring the supply in infant nutrition. The synthesis of HMFS as the source of lipids in infant formula has been drawing increasing interest in recent years, since the rate of breastfeeding is getting lower. Due to the mild reaction conditions and the exceptionally high selectivity of enzymes, lipase-mediated HMFS preparation is preferred over chemical catalysis especially for the production of lipids with desired nutritional and functional properties. In this article, recent researches regarding enzymatic production of HMFS are reviewed and specific attention is paid to different enzymatic synthetic route, such as one-step strategy, two-step catalysis and multi-step processes. The key factors influencing enzymatic preparation of HMFS including the specificities of lipase, acyl migration as well as solvent and water activity are presented. This review also highlights the challenges and opportunities for further development of HMFS through enzyme-mediated acylation reactions.
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Zhang H, Secundo F, Sun J, Mao X. Advances in enzyme biocatalysis for the preparation of functional lipids. Biotechnol Adv 2022; 61:108036. [PMID: 36130694 DOI: 10.1016/j.biotechadv.2022.108036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/02/2022]
Abstract
Functional lipids, mainly ω-3 polyunsaturated fatty acids (n-3 PUFAs) such as eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3), are known to have a variety of health benefits. Lipases and phospholipases are widely used to prepare different forms of structured lipids, since biocatalytic methods can be carried out under mild conditions, preserving the quality of the products. On the other hand, many processes still are conducted at high temperatures and with organic solvents, which are conditions unfavorable for the production of nutritional products. This article gives an updated overview of enzyme biocatalysis methods for the preparation of different derivatives containing n-3 PUFAs, including specific reactions, enzyme immobilization research for high-efficiency catalysis, and enzyme engineering technologies (higher selectivity, stability, and activity). Furthermore, advanced control strategies of biocatalytic processes and reactors are presented. The future prospect and opportunities for marine functional lipids are also discussed. Therefore, the obtainment of enzymes endowed with superior properties and the development of optimized processes, still have to be pursued to achieve greener bio-catalyzed processes.
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Affiliation(s)
- Haiyang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Francesco Secundo
- Istituto di Chimica del Riconoscimento Molecolare, CNR, v. Mario Bianco 9, Milan 20131, Italy
| | - Jianan Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.
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14
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Jadhav HB, Gogate P, Annapure U. Intensified synthesis of a triglyceride of octanoic acid using sonication and assessment of its frying characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3167-3179. [PMID: 35872730 PMCID: PMC9304485 DOI: 10.1007/s13197-022-05379-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/03/2022] [Accepted: 01/17/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED Intensification in synthesis of triglycerides of octanoic acid using a heterogeneous amberlyst-15 catalyst has been investigated with the application of ultrasound under solvent-free conditions. Further, the frying characteristics of medium-chain triglycerides (tricaprin) are evaluated by deep frying of French fries in various combinations of palm oil and tricaprin. Understanding into the effect of parameters such as the temperature of the reaction (over the range of 40 °C-80 °C), loading of amberlyst-15 (1%-5%) and molar ratio of fatty acid to glycerol (3:1-3:5) along with the ultrasound conditions as duty cycle (40%-90%) and time on the conversion (%) has also been developed. Based on the outcomes of the study, optimum reaction conditions seen are 3:4 as the molar ratio of fatty acid (C8): glycerol, amberlyst-15 loading of 3% and a reaction temperature of 50 °C. It was further observed that the optimum ultrasound conditions required for maximum conversion of 99.8% were 240 W power, 80% duty cycle and 15 min as the ultrasound irradiation time. Under similar conditions, the conventional synthesis resulted in only 20% conversion in 15 min. Reusability studies also established that the acid-resin catalyst was effectively reused for 8 times. The PV, p-AV and TPC of frying oil combination containing higher tricaprin (50:50-palm oil: MCT) was 8.4 ± 0.8, 23.1 ± 0.01 and 29.8 ± 0.01 respectively, which were lowest as compared with other blends indicating the beneficial effects of MCT in frying applications. The work clearly shows that the ultrasound application for the synthesis of triglyceride of octanoic acid gives higher conversion (%) in a less time and also demonstrates that MCT could be a good alternative for deep frying of foods in combination with palm oil to enhance the shelf-life of food. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-022-05379-3.
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Affiliation(s)
- Harsh B. Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
| | - Parag Gogate
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
| | - Uday Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400019 India
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Liu W, Luo X, Tao Y, Huang Y, Zhao M, Yu J, Feng F, Wei W. Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure. ULTRASONICS SONOCHEMISTRY 2022; 88:106100. [PMID: 35908344 PMCID: PMC9340510 DOI: 10.1016/j.ultsonch.2022.106100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 07/10/2022] [Accepted: 07/19/2022] [Indexed: 06/15/2023]
Abstract
Ultrasound is a green technology for intensifying enzymatic reactions. In this study, an ultrasonic water bath with equipment parameters of 28 kHz, 1750.1 W/m2, 60% duty cycle was used to assist the synthesis of butyric acid-lauric acid designer lipid (BLDL), which was catalyzed by Lipozyme 435. A convincing three-layer feed-forward artificial neural network (ANN) model was established (R2 = 0.949, RMSE = 4.759, ADD = 7.329) to accurately predict the optimal parameters combination, which was described as 13.72 mL reaction volume, 15.49% enzyme loading, 0.253 substrate molar ratio (tributyrin/lauric acid), 56.58 °C reaction temperature and 120 min reaction time. The ultrasonic assistance increased actual butyric acid conversion rate by 11.38%, and also enhanced the consumption rate of tributyrin and lauric acid during the reaction. Meanwhile, the esterification activity of Lipozyme 435 was enhanced and its effectiveness up to 6 cycles. Structurally, ultrasound assistance significantly disrupted the secondary structure of the Lipozyme 435: reduced the content of α-helices, increased the content of β-sheet and β-turn. In addition, sonication caused an increase in crevice and micro-damage on the surface of the immobilized enzyme. In conclusion, low-intensity ultrasound at 28 kHz improved the synthesis efficiency of BLDL, which was scientifically predicted by ANN model, and the change of enzyme structure may be the vital reason for ultrasound enhanced reaction. However, the effect of ultrasound on immobilized enzymes' activity needs to be further explored.
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Affiliation(s)
- Wangxin Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xianliang Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ying Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiahui Yu
- State Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; ZhongYuan Institute, Zhejiang University, Hangzhou 310058, China.
| | - Wei Wei
- State Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
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Shaheen S, Kamal M, Zhao C, Farag MA. Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2073368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Sherif Shaheen
- Food Quality and Chemistry of Natural Products Department, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), Greece
| | - Micheal Kamal
- Department of Biology, School of Sciences and Engineering, The American University in Cairo, New Cairo, Egypt
| | - Chao Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Special Marine Food Processing and Nutrition, Ministry of EducationEngineering Research Centre of Fujian-Taiwan, Fuzhou, Fujian, China
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, 11562, Egypt
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Triglycerides of medium-chain fatty acids: a concise review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022:1-10. [PMID: 35761969 PMCID: PMC9217113 DOI: 10.1007/s13197-022-05499-w] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/19/2022] [Accepted: 05/21/2022] [Indexed: 10/25/2022]
Abstract
Medium-chain triglycerides contain medium-chain fatty acid esterified to the glycerol backbone. These MCFA have a shorter chain length and are quickly metabolized in the body serving as an immediate energy source. They are known to have good physiological as well as functional characteristics which help in treating various health disorders. Naturally, they are found in coconut oil, milk fat, and palm kernel oil, and they are synthetically produced by esterification and interesterification reactions. Due to their numerous health benefits, MCT is used as a functional or nutraceutical oil in various food and pharmaceutical formulations. To increase their nutraceutical benefits and food applications MCFA can be used along with polyunsaturated fatty acids in the synthesis of structured lipids. This review aims to provide information about triglycerides of MCFA, structure, metabolism, properties, synthetic routes, intensified synthesis approaches, health benefits, application, and safety of use of MCT in the diet.
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Aryee ANA, Akanbi TO, Nwachukwu ID, Gunathilake T. Perspectives on preserving lipid quality and strategies for value enhancement. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Jadhav HB, Gogate PR, Annapure US. Understanding the beneficial effects of using designer lipids in formulation of cookies. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Harsh B. Jadhav
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai‐19
| | - Parag R. Gogate
- Department of Chemical Engineering Institute of Chemical Technology Mumbai‐19
| | - Uday S. Annapure
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai‐19
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