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Loke YH, Phang HC, Mohamad N, Kee PE, Chew YL, Lee SK, Goh CF, Yeo CI, Liew KB. Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System. PLANTA MEDICA 2024. [PMID: 39043195 DOI: 10.1055/a-2359-8097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2024]
Abstract
For decades, cocoa butter has been extensively used in food industries, particularly in the production of chocolate confectioneries. The composition of fats within cocoa butter, such as stearic acid, palmitic acid, and oleic acid, determines its properties. Studies have indicated the existence of at least six polymorphic forms of cocoa butter, each possessing distinct characteristics and melting points. Recently, cocoa butter has garnered attention for its potential as a delivery system for pharmaceutical products. This review thoroughly explores cocoa butter, encompassing its production process, composition, properties, and polymorphism. It delves into its diverse applications across various industries including food, cosmetics, and pharmaceuticals. Additionally, the review investigates cocoa butter alternatives aiming to substitute cocoa butter and their roles in different drug delivery systems. The unique properties of cocoa butter have sparked interest in pharmaceutical industries, particularly since its introduction as a drug delivery system and excipient. This has prompted researchers and industry stakeholders to explore novel formulations and delivery methods, thereby expanding the range of options available to consumers in the pharmaceutical market.
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Affiliation(s)
- Ying Hui Loke
- Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
| | - Hiu Ching Phang
- Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
| | - Najwa Mohamad
- Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
| | - Phei Er Kee
- Biorefinery and Bioprocessing Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan
| | - Yik-Ling Chew
- Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Siew-Keah Lee
- M. Kandiah Faculty of Medicine and Health Sciences, Universiti Tunku Abdul Rahman, Kajang, Selangor, Malaysia
| | - Choon Fu Goh
- Discipline of Pharmaceutical Technology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, Pulau Pinang, 11800, Malaysia
| | - Chien Ing Yeo
- Sunway Biofunctional Molecules Discovery Centre, School of Medical and Life Sciences, Sunway University, Malaysia
| | - Kai Bin Liew
- Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
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2
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Watanabe S, Yoshikawa S, Sato K. Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute. J Oleo Sci 2023; 72:1073-1082. [PMID: 37989302 DOI: 10.5650/jos.ess23159] [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
Compound chocolates made of lauric-acid-based cocoa butter substitute (CBS) and cocoa butter (CB) often exhibit serious fat blooms caused by phase separation and polymorphic transformation of CB and CBS triacylglycerols. Herein, we found that the fat bloom of CBS-based chocolates could be completely inhibited by adding fat containing 1,3-dioleoyl-2-stearoyl-triacylglycerol (OSO) to CBS/CB blends. Unlike the CBS/CB chocolates that presented fat blooms within 3 wk under isothermal storage at 15, 20, and 25°C and 15 wk under thermal thawing storage at 15-25°C , no fat blooms appeared in the CBS/CB/OSO compound chocolates under any storage condition up to 6 months. The following key factors are involved in the addition of the OSO fats: the (1) concentration ratio of CB/OSO should be 1/1 such that CB/OSO can form molecular compound crystals and (2) total amount of CB+OSO in the CBS/CB/OSO blends should reach 20%. The solid fat content, hardness, and crystallisation rate of the CBS/CB/OSO blend-based chocolate compound were confirmed to be suitable for chocolate production.
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Affiliation(s)
- Shimpei Watanabe
- Research Institute for Creating the Future, Fuji Oil Holdings Inc
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3
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Guzmán-Armenteros TM, Ruales J, Cuesta-Plúa C, Bravo J, Sinche M, Vera E, Vera E, Vargas-Jentzsch P, Ciobotă V, Ortega-Ojeda FE, Proaño A, Echeverría A, Ramos-Guerrero L. Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. Foods 2023; 12:3924. [PMID: 37959042 PMCID: PMC10647436 DOI: 10.3390/foods12213924] [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: 08/29/2023] [Revised: 09/19/2023] [Accepted: 09/26/2023] [Indexed: 11/15/2023] Open
Abstract
Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality.
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Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Cristina Cuesta-Plúa
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Juan Bravo
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Marco Sinche
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Edwin Vera
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Edison Vera
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Paul Vargas-Jentzsch
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Valerian Ciobotă
- Rigaku Analytical Devices, Inc., 30 Upton Drive, Suite 2, Wilmington, MA 01887, USA;
| | - Fernando E. Ortega-Ojeda
- Departamento de Ciencias de la Computación, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.6, 28871 Alcalá de Henares, Madrid, Spain;
- Instituto Universitario de Investigación en Ciencias Policiales (IUICP), Universidad de Alcalá, Libreros 27, 28801 Alcalá de Henares, Madrid, Spain
| | - Andrés Proaño
- Programa de Reactivación de Café y Cacao, Ministerio de Agricultura y Ganadería, Av. Eloy Alfaro y Av. Amazonas, Quito 170518, Ecuador;
| | - Armando Echeverría
- Facultad de Ciencias Técnicas, Universidad Internacional del Ecuador, Quito 170411, Ecuador;
| | - Luis Ramos-Guerrero
- Grupo de Investigación Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170503, Ecuador
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Podchong P, Inbumrung P, Klinkesorn U, Sonwai S. Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4370-4379. [PMID: 36193485 PMCID: PMC9525477 DOI: 10.1007/s13197-022-05513-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2022] [Accepted: 05/25/2022] [Indexed: 06/16/2023]
Abstract
This work investigated the crystallization and melting behavior of a commercial cocoa butter substitute (CBS) blended with 10-80% (by weight) of a hard lauric fat called krabok seed fat (KSF). The aim was to find CBS-KSF blends with improved crystallization and melting characteristics from that of the CBS. It was found that the addition of 10-80% KSF to CBS improved the melting properties of the CBS. However, 10-20% KSF resulted in too high solid fat content (SFC) values at the body temperature (37 °C) which would lead to waxy mouth feel. Adding 30-40% KSF resulted in better melting profiles than 10-20% KSF with SFC values < 3% at 37 °C and SFC curves most similar to cocoa butter. However, 40% KSF led to a significant decrease in the crystallization rate from that of CBS and a significant increase in the average crystal size. With 60-80% KSF, although the blends melted completely at the body temperature, their crystallization rates were significantly reduced. All CBS-KSF blends crystallized into β' structure. Therefore, the addition of 30% KSF to the CBS is recommended for industrial use to obtain compound chocolate with improved quality. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05513-1.
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Affiliation(s)
- Pawitchaya Podchong
- Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, 13000 Thailand
| | - Patraporn Inbumrung
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, 6 Rajmunklanai Rd., Nakhonpathom, 73000 Thailand
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand
| | - Sopark Sonwai
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, 6 Rajmunklanai Rd., Nakhonpathom, 73000 Thailand
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Comparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods. SEPARATIONS 2022. [DOI: 10.3390/separations9090245] [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
In the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian shea butter produced by cold press extraction (CPE), solvent extraction (SE) and traditional extraction (TE) methods were investigated for the first time. The aroma compounds of shea butter were extracted by the purge and trap method and analyzed by the gas chromatography–mass spectrometry and olfactometry (GC-MS/O) technique. Totals of 51, 49 and 46 aroma compounds were determined in samples from CPE, SE and TE, respectively. It was observed that the volatile compounds of studied material dominated after CPE, in which alcohols (11) were the most abundant chemical group, followed by aldehydes (10) and acids (7). The application of aroma extract dilution analysis (AEDA) resulted in 22, 20, and 16 key odorants in shea butter from CPE, SE and TE, respectively. 3-Hexanol with flavor dilution (FD) factors (2048 in CPS, 1024 in SE and 64 in TE) was found to be the most active aroma compound in all samples. In the fatty acid fraction obtained using the gas chromatography–flame ionization detector (GC-FID) method, 22, 24 and 19 fatty acids were detected in samples after CPE, SE and TE, respectively. The highest number of fatty acids was determined in shea butter using CPE (89.98%). Stearic and oleic acids were the most dominant fatty acids, and all samples of shea butter were rich sources of saturated fatty acids (SFAs). Moreover, the SE samples showed the highest values of DPPH (238.36 µM TEq/kg) and ABTS (534.96 µM TEq/kg), while the CPE samples had the highest total phenolic content (104.64 mg GAE/kg). Principal component analysis (PCA) clearly indicated that the extraction technique could quantitatively or qualitatively induce changes. Thus, this investigation demonstrated that extraction methods have a considerable impact on the quality and chemical composition of the presented material.
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Ghazani SM, Guedes AMM, Antoniassi R, Chiu MC, Marangoni AG. Cocoa butter equivalent from
Kpangnan
butter and
Pequi
oil. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Saeed M. Ghazani
- Department of Food Science University of Guelph Guelph Ontario Canada
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Supercritical fluid chromatography coupled to high-resolution tandem mass spectrometry: an innovative one-run method for the comprehensive assessment of chocolate quality and authenticity. Anal Bioanal Chem 2022; 414:6825-6840. [PMID: 35970969 DOI: 10.1007/s00216-022-04246-6] [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: 05/09/2022] [Revised: 07/06/2022] [Accepted: 07/21/2022] [Indexed: 11/01/2022]
Abstract
To assess chocolate quality and authenticity comprehensively, a combination of various analytical procedures is involved, thereby making the process time-consuming and costly. Thus, we investigated the potential of ultra-high performance supercritical fluid chromatography coupled to quadrupole-time of flight mass spectrometry (UHPSFC-QTOF-MS) as an alternative to "classic" methods. By combining hexane and aqueous extracts from sequential extraction, a single 8-min analytical run enabled us (i) to determine cocoa butter equivalents (CBEs) and milk fat content based on the detection of selected triacylglycerols, (ii) to calculate dry non-fat cocoa solids based on determined theobromine and caffeine content, and (iii) to profile contained sugars. To obtain the most comprehensive information about sample composition, the MS method comprised a full MS scan for non-target screening and several time-scheduled targeted MS/MS functions ("parallel reaction monitoring") optimized according to the possible concentration ranges of the analytes. For 40 different chocolate samples, our results and those obtained by using standard methods (LC-UV for non-fat cocoa solids, and GC-FID for CBEs) were in good agreement. Compared to the conventional approach for chocolate quality and authenticity control, the presented SFC-MS method is a fast, cost-effective, and efficient alternative, and only samples suspicious for the presence of CBE should be referred to the standard GC-FID method for exact CBE quantification. In the study, also some challenges offered by SFC-MS have been addressed.
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8
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Crystallization and Polymorphism of Cocoa Butter Equivalents from blends of Palm Mid Fraction and Hard Stearins Produced by Enzymatic Acidolysis of High Oleic Sunflower Oil. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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9
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Sonprasert T, Ornla‐ied P, Sonwai S. Synthesis of confectionery fat from illipé butter stearin and palm mid‐fraction blend via enzymatic interesterification. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thunchanok Sonprasert
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Pimwalan Ornla‐ied
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Sopark Sonwai
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
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10
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Konzock O, Matsushita Y, Zaghen S, Sako A, Norbeck J. Altering the fatty acid profile of Yarrowia lipolytica to mimic cocoa butter by genetic engineering of desaturases. Microb Cell Fact 2022; 21:25. [PMID: 35183179 PMCID: PMC8857786 DOI: 10.1186/s12934-022-01748-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 01/25/2022] [Indexed: 11/18/2022] Open
Abstract
Background Demand for Cocoa butter is steadily increasing, but the supply of cocoa beans is naturally limited and under threat from global warming. One route to meeting the future demand for cocoa butter equivalent (CBE) could be to utilize microbial cell factories such as the oleaginous yeast Yarrowia lipolytica. Results The main goal was to achieve triacyl-glycerol (TAG) storage lipids in Y. lipolytica mimicking cocoa butter. This was accomplished by replacing the native Δ9 fatty acid desaturase (Ole1p) with homologs from other species and changing the expression of both Ole1p and the Δ12 fatty acid desaturase (Fad2p). We thereby abolished the palmitoleic acid and reduced the linoleic acid content in TAG, while the oleic acid content was reduced to approximately 40 percent of the total fatty acids. The proportion of fatty acids in TAG changed dramatically over time during growth, and the fatty acid composition of TAG, free fatty acids and phospholipids was found to be very different. Conclusions We show that the fatty acid profile in the TAG of Y. lipolytica can be altered to mimic cocoa butter. We also demonstrate that a wide range of fatty acid profiles can be achieved while maintaining good growth and high lipid accumulation, which, together with the ability of Y. lipolytica to utilize a wide variety of carbon sources, opens up the path toward sustainable production of CBE and other food oils. Supplementary Information The online version contains supplementary material available at 10.1186/s12934-022-01748-x.
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11
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Norazlina M, Jahurul M, Hasmadi M, Mansoor A, Patricia M, Ramlah M. Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Abeln F, Chuck CJ. The history, state of the art and future prospects for oleaginous yeast research. Microb Cell Fact 2021; 20:221. [PMID: 34876155 PMCID: PMC8650507 DOI: 10.1186/s12934-021-01712-1] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Accepted: 11/23/2021] [Indexed: 12/25/2022] Open
Abstract
Lipid-based biofuels, such as biodiesel and hydroprocessed esters, are a central part of the global initiative to reduce the environmental impact of the transport sector. The vast majority of production is currently from first-generation feedstocks, such as rapeseed oil, and waste cooking oils. However, the increased exploitation of soybean oil and palm oil has led to vast deforestation, smog emissions and heavily impacted on biodiversity in tropical regions. One promising alternative, potentially capable of meeting future demand sustainably, are oleaginous yeasts. Despite being known about for 143 years, there has been an increasing effort in the last decade to develop a viable industrial system, with currently around 100 research papers published annually. In the academic literature, approximately 160 native yeasts have been reported to produce over 20% of their dry weight in a glyceride-rich oil. The most intensively studied oleaginous yeast have been Cutaneotrichosporon oleaginosus (20% of publications), Rhodotorula toruloides (19%) and Yarrowia lipolytica (19%). Oleaginous yeasts have been primarily grown on single saccharides (60%), hydrolysates (26%) or glycerol (19%), and mainly on the mL scale (66%). Process development and genetic modification (7%) have been applied to alter yeast performance and the lipids, towards the production of biofuels (77%), food/supplements (24%), oleochemicals (19%) or animal feed (3%). Despite over a century of research and the recent application of advanced genetic engineering techniques, the industrial production of an economically viable commodity oil substitute remains elusive. This is mainly due to the estimated high production cost, however, over the course of the twenty-first century where climate change will drastically change global food supply networks and direct governmental action will likely be levied at more destructive crops, yeast lipids offer a flexible platform for localised, sustainable lipid production. Based on data from the large majority of oleaginous yeast academic publications, this review is a guide through the history of oleaginous yeast research, an assessment of the best growth and lipid production achieved to date, the various strategies employed towards industrial production and importantly, a critical discussion about what needs to be built on this huge body of work to make producing a yeast-derived, more sustainable, glyceride oil a commercial reality.
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Affiliation(s)
- Felix Abeln
- Department of Chemical Engineering, University of Bath, Bath, BA2 7AY, UK.
- Centre for Sustainable and Circular Technologies, University of Bath, Bath, BA2 7AY, UK.
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Espert M, Hernández M, Sanz T, Salvador A. Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106917] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Norazlina M, Jahurul M, Hasmadi M, Mansoor A, Norliza J, Patricia M, Ramlah George M, Noorakmar A, Lee J, Fan H. Trends in blending vegetable fats and oils for cocoa butter alternative application: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Lončarević I, Pajin B, Petrović J, Nikolić I, Maravić N, Ačkar Đ, Šubarić D, Zarić D, Miličević B. White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. Molecules 2021; 26:molecules26195908. [PMID: 34641451 PMCID: PMC8512413 DOI: 10.3390/molecules26195908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 09/24/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022] Open
Abstract
Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
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Affiliation(s)
- Ivana Lončarević
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Biljana Pajin
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Jovana Petrović
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
- Correspondence:
| | - Ivana Nikolić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Nikola Maravić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
| | - Danica Zarić
- Innovation Centre of the Faculty of Technology and Metallurgy Ltd., University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia;
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
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Goumbri BWF, da Silva TLT, Marini RD, Semdé R, Somé TI, Danthine S. African Shea Butter Properties Related to Common Extraction Technologies: A Review. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02708-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Febrianto NA, Wang S, Zhu F. Chemical and biological properties of cocoa beans affected by processing: a review. Crit Rev Food Sci Nutr 2021; 62:8403-8434. [PMID: 34047627 DOI: 10.1080/10408398.2021.1928597] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are a popular ingredient of confectionery. Cocoa beans contain various chemicals that contribute to their bioactivity and nutritional properties. There has been increasing interest in developing cocoa beans for "healthy" food products. Cocoa beans have special combination of nutrients such as lipids, carbohydrates, proteins and other compounds of biological activities. The bioactive phytochemicals include methylxanthines, polyphenols, biogenic amines, melanoidins, isoprostanoids and oxalates. These phytochemicals of cocoa are related to various in vivo and in vitro biological activities such as antioxidation, anti-cancer, anti-microbial, anti-inflammation, anti-diabetes, cardiovascular protection, physical improvement, anti-photoaging, anti-depression and blood glucose regulation. The potential of bioactive compounds in cocoa remains to be maximized for food and nutritional applications. The current processing technology promotes the degradation of beneficial bioactive compounds, while maximizing the flavors and its precursors. It is not optimized for the utilization of cocoa beans for "healthy" product formulations. Modifications of the current processing line and non-conventional processing are needed to better preserve and utilize the beneficial bioactive compounds in cocoa beans.
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Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand.,Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, East Java, Indonesia
| | - Sunan Wang
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand.,Canadian Food and Wine Institute, Niagara College, Ontario, Canada
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
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18
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Szczepańska P, Hapeta P, Lazar Z. Advances in production of high-value lipids by oleaginous yeasts. Crit Rev Biotechnol 2021; 42:1-22. [PMID: 34000935 DOI: 10.1080/07388551.2021.1922353] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The global market for high-value fatty acids production, mainly omega-3/6, hydroxy fatty-acids, waxes and their derivatives, has seen strong development in the last decade. The reason for this growth was the increasing utilization of these lipids as significant ingredients for cosmetics, food and the oleochemical industries. The large demand for these compounds resulted in a greater scientific interest in research focused on alternative sources of oil production - among which microorganisms attracted the most attention. Microbial oil production offers the possibility to engineer the pathways and store lipids enriched with the desired fatty acids. Moreover, costly chemical steps are avoided and direct commercial use of these fatty acids is available. Among all microorganisms, the oleaginous yeasts have become the most promising hosts for lipid production - their efficient lipogenesis, ability to use various (often highly affordable) carbon sources, feasible large-scale cultivations and wide range of available genetic engineering tools turns them into powerful micro-factories. This review is an in-depth description of the recent developments in the engineering of the lipid biosynthetic pathway with oleaginous yeasts. The different classes of valuable lipid compounds with their derivatives are described and their importance for human health and industry is presented. The emphasis is also placed on the optimization of culture conditions in order to improve the yield and titer of these valuable compounds. Furthermore, the important economic aspects of the current microbial oil production are discussed.
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Affiliation(s)
- Patrycja Szczepańska
- Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Piotr Hapeta
- Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Zbigniew Lazar
- Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
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19
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Ewens H, Metilli L, Simone E. Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate. Curr Res Food Sci 2021; 4:105-114. [PMID: 33748777 PMCID: PMC7957023 DOI: 10.1016/j.crfs.2021.02.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 11/28/2022] Open
Abstract
Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB). Important chocolate properties such as snap, and visual appearance are strongly dependent on the internal molecular arrangement (polymorph), size and shape, as well as the spatial distribution of CB crystals within the chocolate mix. In recent years confectionary companies have put increasing effort in developing novel chocolate recipes to improve the nutritional profile of chocolate products (e.g., by reducing the amount of high saturated fat and sugar content) and to counteract the increasing price of cocoa butter as well as sustainability issues related to some chocolate ingredients. Different reformulation strategies can dramatically affect the crystallization thermodynamic and kinetic behaviour of cocoa butter; therefore, affecting the structural and sensorial properties of chocolate. In this review we analyse how different reformulation strategies affect the crystallization behaviour of cocoa butter and, hence, the structural and sensorial properties of chocolate. In particular, this work discusses the effect of: (1) CB replacement with emulsions, hydrogels, oleogels and oleofoams; (2) CB dilution with limonene or cocoa butter equivalents; (3) replacement or reduction of the amount of sugar and milk in chocolate. We found that there is certainly potential for successful novel alternative chocolate products with controlled crystalline properties; however, further research is still needed to ensure sensory acceptance and reasonable shelf-life of these novel products.
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Affiliation(s)
- H. Ewens
- School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, United Kingdom
| | - L. Metilli
- School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, United Kingdom
| | - E. Simone
- School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, United Kingdom
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20
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Effect of carboxylated carbon nanotubes on physicochemical and drug release properties of oleogels. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125695] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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21
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Miyagawa Y, Nagamizu H, Ogawa T, Adachi S. Phase behavior of a binary mixture of rapeseed and soybean oils. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.43] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yayoi Miyagawa
- Faculty of Bio-environmental Science, Kyoto University of Advanced Science
| | - Hironori Nagamizu
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Takenobu Ogawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Shuji Adachi
- Faculty of Bio-environmental Science, Kyoto University of Advanced Science
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22
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Binary Phase Behavior of 1,3-Distearoyl-2-oleoyl- sn-glycerol (SOS) and Trilaurin (LLL). Molecules 2020; 25:molecules25225313. [PMID: 33202625 PMCID: PMC7698300 DOI: 10.3390/molecules25225313] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/11/2020] [Accepted: 11/12/2020] [Indexed: 11/16/2022] Open
Abstract
This paper reports the precise analysis of the eutectic mixing behavior of 1,3-distearoyl-2-oleoyl-sn-glycerol (SOS) and trilaurin (LLL), as a typical model case of the mixture of cocoa butter (CB) and cocoa butter substitute (CBS). SOS was mixed with LLL at several mass fractions of LLL (wLLL); the mixtures obtained were analyzed for polymorphic phase behavior using differential scanning calorimetry (DSC) and synchrotron radiation X-ray diffractometry (SR-XRD). In melt crystallization with constant-rate cooling, SOS and LLL formed eutectics in their metastable polymorphs, allowing the occurrence of a compatible solid solution at wLLL ≥ 0.925. With subsequent heating, the resultant crystals transformed toward more stable polymorphs, then melted in a eutectic manner. For mixtures aged at 25 °C after melt crystallization, eutectics were found in the extended wLLL region, even at wLLL = 0.975. These results indicate that phase separation between SOS and LLL progressed in their solid solution under stabilization. The crystal growth of the separated SOS fraction may cause fat-bloom formation in compound chocolate containing CB and CBS. To solve this problem, the development of retardation techniques against phase separation is expected.
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23
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Wang M, Wei Y, Ji B, Nielsen J. Advances in Metabolic Engineering of Saccharomyces cerevisiae for Cocoa Butter Equivalent Production. Front Bioeng Biotechnol 2020; 8:594081. [PMID: 33178680 PMCID: PMC7594527 DOI: 10.3389/fbioe.2020.594081] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Accepted: 09/21/2020] [Indexed: 11/30/2022] Open
Abstract
Cocoa butter is extracted from cocoa beans, and it is mainly used as the raw material for the production of chocolate and cosmetics. Increased demands and insufficient cocoa plants led to a shortage of cocoa butter supply, and there is therefore much interesting in finding an alternative cocoa butter supply. However, the most valuable component of cocoa butter is rarely available in other vegetable oils. Saccharomyces cerevisiae is an important industrial host for production of chemicals, enzyme and pharmaceuticals. Advances in synthetical biology and metabolic engineering had enabled high-level of triacylglycerols (TAG) production in yeast, which provided possible solutions for cocoa butter equivalents (CBEs) production. Diverse engineering strategies focused on the fatty acid-producing pathway had been applied in S. cerevisiae, and the key enzymes determining the TAG structure were considered as the main engineering targets. Recent development in phytomics and multi-omics technologies provided clues to identify potential targeted enzymes, which are responsible for CBE production. In this review, we have summarized recent progress in identification of the key plant enzymes for CBE production, and discussed recent and future metabolic engineering and synthetic biology strategies for increased CBE production in S. cerevisiae.
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Affiliation(s)
- Mengge Wang
- Key Laboratory of Advanced Drug Preparation Technologies, Ministry of Education, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
| | - Yongjun Wei
- Key Laboratory of Advanced Drug Preparation Technologies, Ministry of Education, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
| | - Boyang Ji
- Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Jens Nielsen
- Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
- BioInnovation Institute, Copenhagen, Denmark
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24
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Watanabe S, Yoshikawa S, Sato K. Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals. Food Chem 2020; 339:127808. [PMID: 32829241 DOI: 10.1016/j.foodchem.2020.127808] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/05/2020] [Accepted: 08/08/2020] [Indexed: 12/19/2022]
Abstract
This paper reports an experimental study of the formation and properties of dark chocolate prepared using novel CB alternative fats (CBAs): symmetric (OSatO) and asymmetric (SatSatO) mixed-acid triacylglycerols (TAGs), in which Sat and O represent saturated fatty acids (stearic:S + palmitic:P) and oleic acid moieties, respectively. It was found that the ternary fat mixtures of CB/SatSatO/OSatO with a ratio of CB/(SatSatO + OSatO) of 1:1 formed the most stable β-form of the double chain length (DCL) structure (β-2), which revealed sufficient hardness and sharp melting profiles around body temperature without tempering processes. Fat bloom formation was not observed in dark chocolate with CBAs at ratios of CB/SatSatO/OSatO of 50/20/30-50/0/50 during the one-year storage test at temperatures between 15 °C and 30 °C. Overall, the present study has shown that fat mixtures made of CB/SatSatO/OSatO, which are rich in oleic acid moieties, can be employed as a cocoa butter equivalent (CBE) fat without tempering procedures.
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Affiliation(s)
| | | | - Kiyotaka Sato
- Hiroshima University, Higashi-Hiroshima 739-8528, Japan.
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25
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Podchong P, Inbumrung P, Sonwai S. The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute. J Oleo Sci 2020; 69:659-670. [PMID: 32522940 DOI: 10.5650/jos.ess19226] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This work investigated the crystallization and melting behavior of cocoa butter substitute (CBS) blended with two hard lauric fats: fully hydrogenated palm kernel oil (FHPKO) and krabok seed fat (KSF). The aim was to find a way to increase the heat resistance of CBS for the production of heat-resistant compound chocolate (HRCC). Adding FHPKO to CBS increased the crystallization rate with a decrease in crystallization induction time but did not increase the heat resistance. In contrast, all KSF-CBS blends exhibited higher heat resistance than CBS and crystallized into β' form, a preferred polymorph for fats used in compound chocolate. Only the blends with 10-60% KSF melted completely at the body temperature, indicating that they would leave no waxy mouthfeel, but the blends with 30 and 40% KSF exhibited a significant decrease in the crystallization rate compared to the original CBS. Therefore, the KSF-CBS blends with 10, 20 and 60% KSF are recommended for future use as fats for HRCC production.
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Affiliation(s)
- Pawitchaya Podchong
- Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi
| | - Patraporn Inbumrung
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Sopark Sonwai
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
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26
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Norazlina M, Jahurul M, Hasmadi M, Sharifudin M, Patricia M, Lee J, Amir H, Noorakmar A, Riman I. Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109558] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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MELO CWBD, Bandeira MDJ, MACIEL LF, BISPO EDS, SOUZA COD, SOARES SE. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.43018] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin. Foods 2020; 9:foods9040455. [PMID: 32276375 PMCID: PMC7231202 DOI: 10.3390/foods9040455] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 03/31/2020] [Accepted: 04/06/2020] [Indexed: 12/30/2022] Open
Abstract
Given the rising trend in the consumption of chocolate confectioneries, the shortage in cocoa butter (CB) production remains a constant threat to food manufacturers. Therefore, exploring alternative plant sources of CB is essential. Sal fat, obtained from seed kernels of trees, has the potential to substitute CB in chocolate confectioneries. The primary aims of this randomised controlled, crossover trial was to compare the glycaemic, insulinaemic and lipidaemic response of two different oil types (CB and Sal fat) in people and the effects of these oils in two physical forms (liquid and oleogel). Seventeen healthy male participants (age 24.73 ± 2.63, height 173.81 ± 7.24 cm, weight 65.85 ± 8.06 kg, BMI 21.73 ± 1.65 kg/m2) completed the study. There were no significant differences in blood glucose iAUC (p = 0.995), plasma insulin (p = 0.760) and triglyceride (TG) (p = 0.129), regardless of oil type consumed. When comparing incremental area under the curve (iAUC) of insulin and TG between the different forms (liquid or oleogel), oleogel was found to be significantly lower (p = 0.014 and p = 0.024 respectively). Different types of oil transformed into oleogels are effective in reducing postprandial insulinaemia and lipidaemia. Sal fat, although not metabolically different from CB, can be an acceptable substitute for CB in the production of chocolate confectioneries.
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29
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Pirouzian HR, Konar N, Palabiyik I, Oba S, Toker OS. Pre-crystallization process in chocolate: Mechanism, importance and novel aspects. Food Chem 2020; 321:126718. [PMID: 32251925 DOI: 10.1016/j.foodchem.2020.126718] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 03/30/2020] [Accepted: 03/30/2020] [Indexed: 10/24/2022]
Abstract
Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of βV polymorph of the right size. The pre-crystallization process has a great impact on the quality and production cost of final product. Development of chocolate technology requires the use of the most appropriate techniques and ingredients without negatively affecting the quality characteristics. Applications of novel technologies within the confectionery industry have allowed production of chocolate in sufficient quantities to meet the public needs. In order to provide and investigate the potential and usage of novel technologies, the present review focused on different pre-crystallization methods and factors affecting the processing conditions. Seeding and ultrasound-assisted pre-crystallization can be used as alternatives to conventional tempering process. However, in both methods, optimization of experimental conditions is required.
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Affiliation(s)
- Haniyeh Rasouli Pirouzian
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Nevzat Konar
- Department of Food Engineering, Faculty of Agriculture, Eskisehir Osmangazi University, 26160 Eskisehir, Turkey
| | - Ibrahim Palabiyik
- Namik Kemal University, Agricultural Faculty, Food Engineering Department, 59030 Tekirdağ, Turkey
| | - Sirin Oba
- Amasya University, Suluova Vocational School, Department of Food Processing, Amasya, Turkey
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Istanbul, Turkey
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30
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Patel A, Karageorgou D, Rova E, Katapodis P, Rova U, Christakopoulos P, Matsakas L. An Overview of Potential Oleaginous Microorganisms and Their Role in Biodiesel and Omega-3 Fatty Acid-Based Industries. Microorganisms 2020; 8:E434. [PMID: 32204542 PMCID: PMC7143722 DOI: 10.3390/microorganisms8030434] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 12/17/2022] Open
Abstract
Microorganisms are known to be natural oil producers in their cellular compartments. Microorganisms that accumulate more than 20% w/w of lipids on a cell dry weight basis are considered as oleaginous microorganisms. These are capable of synthesizing vast majority of fatty acids from short hydrocarbonated chain (C6) to long hydrocarbonated chain (C36), which may be saturated (SFA), monounsaturated (MUFA), or polyunsaturated fatty acids (PUFA), depending on the presence and number of double bonds in hydrocarbonated chains. Depending on the fatty acid profile, the oils obtained from oleaginous microorganisms are utilized as feedstock for either biodiesel production or as nutraceuticals. Mainly microalgae, bacteria, and yeasts are involved in the production of biodiesel, whereas thraustochytrids, fungi, and some of the microalgae are well known to be producers of very long-chain PUFA (omega-3 fatty acids). In this review article, the type of oleaginous microorganisms and their expertise in the field of biodiesel or omega-3 fatty acids, advances in metabolic engineering tools for enhanced lipid accumulation, upstream and downstream processing of lipids, including purification of biodiesel and concentration of omega-3 fatty acids are reviewed.
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Affiliation(s)
- Alok Patel
- Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental, and Natural Resources Engineering, Luleå University of Technology, SE-971 87 Luleå, Sweden; (A.P.); (E.R.); (U.R.); (P.C.)
| | - Dimitra Karageorgou
- Laboratory of Biotechnology, Department of Biological Applications and Technologies, University of Ioannina, Ioannina 45110, Greece; (D.K.); (P.K.)
| | - Emma Rova
- Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental, and Natural Resources Engineering, Luleå University of Technology, SE-971 87 Luleå, Sweden; (A.P.); (E.R.); (U.R.); (P.C.)
| | - Petros Katapodis
- Laboratory of Biotechnology, Department of Biological Applications and Technologies, University of Ioannina, Ioannina 45110, Greece; (D.K.); (P.K.)
| | - Ulrika Rova
- Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental, and Natural Resources Engineering, Luleå University of Technology, SE-971 87 Luleå, Sweden; (A.P.); (E.R.); (U.R.); (P.C.)
| | - Paul Christakopoulos
- Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental, and Natural Resources Engineering, Luleå University of Technology, SE-971 87 Luleå, Sweden; (A.P.); (E.R.); (U.R.); (P.C.)
| | - Leonidas Matsakas
- Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental, and Natural Resources Engineering, Luleå University of Technology, SE-971 87 Luleå, Sweden; (A.P.); (E.R.); (U.R.); (P.C.)
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31
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Rojas S M, Chejne F, Ciro H, Montoya J. Roasting impact on the chemical and physical structure of
Criollo
cocoa variety (
Theobroma cacao L
). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13400] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Myriam Rojas S
- Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
| | - Farid Chejne
- Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
| | - Héctor Ciro
- Departamento de Ingeniería agrícola y alimentosUniversidad Nacional de Colombia Medellín, Antioquia Colombia
| | - Jorge Montoya
- Facultad de Minas, Escuela de Procesos y EnergíaUniversidad Nacional de Colombia Medellín Antioquia Colombia
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Joshi BL, Zielbauer BI, Vilgis TA. Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO). Foods 2020; 9:foods9030327. [PMID: 32168817 PMCID: PMC7142511 DOI: 10.3390/foods9030327] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 03/05/2020] [Accepted: 03/07/2020] [Indexed: 11/16/2022] Open
Abstract
The comparative study between the mixing behavior of two binary mixtures of cocoa butter (CB)/tristearin (TS) and cocoa butter (CB)/coconut oil (CO) was investigated by using differential scanning calorimetry (DSC). The DSC profile for CB/TS blends resulted in a monotectic temperature–concentration (T–X) phase diagram, whereas a phase diagram of eutectic type was observed for CB/CO blends at 65 wt % of CO and 35 wt % CB; this suggests that the eutectic crystal can be formed when the saturated fat (blue = CO) is smaller in size compared to monounsaturated fat (orange = CB), whereas, for similar and larger size (red = TS) to CB, phase separation under crystallization is likely to occur (as shown in the graphical abstract). In order to understand the interaction between the binary systems, the profile of the phase diagram was fitted with Bragg–Williams approximation for estimation of the nonideality mixing parameter. Moreover, the morphology of the two different systems by polarized light microscopy (PLM) also depicted the variations in phase behavior by showing a significant change in CB morphology from spherulitic, grainy to granular and needlelike after the addition of TS and CO, respectively. Our findings emphasize the fundamental understanding of the interaction of bulk fat/fat and fat/oil system.
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33
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Mustiga GM, Morrissey J, Stack JC, DuVal A, Royaert S, Jansen J, Bizzotto C, Villela-Dias C, Mei L, Cahoon EB, Seguine E, Marelli JP, Motamayor JC. Identification of Climate and Genetic Factors That Control Fat Content and Fatty Acid Composition of Theobroma cacao L. Beans. FRONTIERS IN PLANT SCIENCE 2019; 10:1159. [PMID: 31681345 PMCID: PMC6802002 DOI: 10.3389/fpls.2019.01159] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Accepted: 08/26/2019] [Indexed: 05/04/2023]
Abstract
The main ingredients of chocolate are usually cocoa powder, cocoa butter, and sugar. Both the powder and the butter are extracted from the beans of the cacao tree (Theobroma cacao L.). The cocoa butter represents the fat in the beans and possesses a unique fatty acid profile that results in chocolate's characteristic texture and mouthfeel. Here, we used a linkage mapping population and phenotypic data of 3,292 samples from 420 progeny which led to the identification of 27 quantitative trait loci (QTLs) for fatty acid composition and six QTLs for fat content. Progeny showed extensive variation in fat levels and composition, with the level of palmitic acid negatively correlated to the sum of stearic acid, oleic acid, and linoleic acid. A major QTL explaining 24% of the relative level of palmitic acid was mapped to the distal end of chromosome 4, and those higher levels of palmitic acid were associated with the presence of a haplotype from the "TSH 1188" parent in the progeny. Within this region of chromosome 4 is the Thecc1EG017405 gene, an orthologue and isoform of the stearoyl-acyl carrier protein (ACP) desaturase (SAD) gene in plants, which is involved in fatty acid biosynthesis. Besides allelic differences, we also show that climate factors can change the fatty acid composition in the beans, including a significant positive correlation between higher temperatures and the higher level of palmitic acid. Moreover, we found a significant pollen donor effect from the variety "SIAL 70" which was associated with decreased palmitic acid levels.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Linkai Mei
- Department of Biochemistry and Center for Plant Science Innovation, University of Nebraska-Lincoln, NE, United States
| | - Edgar B. Cahoon
- Department of Biochemistry and Center for Plant Science Innovation, University of Nebraska-Lincoln, NE, United States
| | - Ed Seguine
- Seguine Cacao/Guittard Chocolate Co, Arroyo Grande, CA, United States
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35
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Haque Akanda MJ, M.R. N, F.S. A, Shaarani S, Mamat H, Lee JS, J. N, A.H. M, Selamat J, Khan F, Matanjun P, Islam Sarker MZ. Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1657443] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
| | - Norazlina M.R.
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Azzatul F.S.
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Sharifudin Shaarani
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Hasmadi Mamat
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Jau Shya Lee
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Norliza J.
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Mansoor A.H.
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Jinap Selamat
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Malaysia
| | - Firoz Khan
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Patracia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Md Zaidul Islam Sarker
- Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University, Kuantan Campus, Kuantan, Malaysia
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36
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Hori K, Koh FH, Tsumura K. A metabolomics approach using LC TOF-MS to evaluate oxidation levels of edible oils. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01525-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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37
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Zaidi FS, Castagliola P, Tran KP, Khoo MBC. Performance of the hotelling T2 control chart for compositional data in the presence of measurement errors. J Appl Stat 2019. [DOI: 10.1080/02664763.2019.1605339] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- F. S. Zaidi
- Université de Nantes & LS2N UMR CNRS 6004, Nantes, France
| | - P. Castagliola
- Université de Nantes & LS2N UMR CNRS 6004, Nantes, France
| | | | - M. B. C. Khoo
- School of Mathematical Sciences, Universiti Sains Malaysia, Penang, Malaysia
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38
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Kofi Amegah A, Brahuah E, Stranges S. Cooking with shea butter is associated with lower blood pressure in the Ghanaian population. INT J VITAM NUTR RES 2019; 90:459-469. [PMID: 30967105 DOI: 10.1024/0300-9831/a000587] [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: 11/19/2022]
Abstract
The cardiovascular health benefits of shea butter, an edible off-white or ivory-colored fat native to West Africans has never been investigated. This is in spite of anecdotal evidence, which suggests that shea butter may have medicinal properties and its bioactive constituents lower certain cardiovascular risk markers. We hypothesized that cooking with shea butter would be associated with lower blood pressure (BP) in the Ghanaian population. Data from the 2014 Ghana Demographic and Health Survey, a nationally representative population-based survey was analyzed. A total of 9396 women aged 15-49 years and 4388 men aged 15-59 years selected from 12,831 sampled households were included in the study. Respondents with average systolic BP of ≥140 mmHg or average diastolic BP of ≥90 mmHg were classified as hypertensive. Multivariable linear and logistic regression adjusting for gender, age, area of residence, religion, ethnic group, marital status, education and wealth index was used to establish the association between shea butter consumption and BP. Overall prevalence of hypertension in the population was 15.1%. Shea butter consumption was associated with 2.43 mmHg (95% CI: -3.54, -1.31) and 1.78 mmHg (95% CI: -2.71, -0.86) decrease in systolic BP and diastolic BP, respectively, and 25% (AOR = 0.75, 95% CI: 0.55, 1.04) reduced odds of hypertension, compared to use of vegetable oils. Region of residence appeared to modify the relationship. We found an association of shea butter consumption with lower BP, which provides the rationale for investigation through rigorous study designs to evaluate the benefits of shea butter consumption for prevention of hypertension and improved cardiovascular health.
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Affiliation(s)
- A Kofi Amegah
- Public Health Research Group, Department of Biomedical Sciences, School of Allied Health Sciences, University of Cape Coast, Cape Coast, Ghana.,Department of Clinical Nutrition and Dietetics, School of Allied Health Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Emmanuel Brahuah
- Public Health Research Group, Department of Biomedical Sciences, School of Allied Health Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Saverio Stranges
- Department of Epidemiology & Biostatistics, Schulich School of Medicine & Dentistry, Western University, London, ON, Canada.,Department of Family Medicine, Schulich School of Medicine & Dentistry, Western University, London, ON, Canada.,Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
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39
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Satapathy M, Quereshi D, Hanh Nguyen TT, Pani D, Mohanty B, Anis A, Maji S, Kim D, Sarkar P, Pal K. Preparation and characterization of cocoa butter and whey protein isolate based emulgels for pharmaceutical and probiotics delivery applications. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1583577] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Monalisha Satapathy
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, India
| | - Dilshad Quereshi
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, India
| | - Thi Thanh Hanh Nguyen
- Department of International Agricultural Technology & Institute of Green Bioscience and Technology, Seoul National University, Seoul, Republic of Korea
| | | | | | - Arfat Anis
- Department of Chemical Engineering, King Saud University, Riyadh, Saudi Arabia
| | - Samarendra Maji
- Department of Chemistry and Research Institute, SRM Institute of Science and Technology (SRMIST), Kattankulathur, Chennai, India
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green Bioscience and Technology, Seoul National University, Seoul, Republic of Korea
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, India
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40
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Salvia-Trujillo L, Verkempinck S, Rijal SK, Van Loey A, Grauwet T, Hendrickx M. Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics. Food Chem 2019; 278:396-405. [DOI: 10.1016/j.foodchem.2018.11.039] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 11/05/2018] [Accepted: 11/06/2018] [Indexed: 01/28/2023]
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41
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Wei Y, Ji B, Siewers V, Xu D, Halkier BA, Nielsen J. Identification of genes involved in shea butter biosynthesis from Vitellaria paradoxa fruits through transcriptomics and functional heterologous expression. Appl Microbiol Biotechnol 2019; 103:3727-3736. [PMID: 30915502 PMCID: PMC6469615 DOI: 10.1007/s00253-019-09720-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 02/21/2019] [Accepted: 02/23/2019] [Indexed: 11/23/2022]
Abstract
Shea tree (Vitellaria paradoxa) is one economically important plant species that mainly distributes in West Africa. Shea butter extracted from shea fruit kernels can be used as valuable products in the food and cosmetic industries. The most valuable composition in shea butter was one kind of triacylglycerol (TAG), 1,3-distearoyl-2-oleoyl-glycerol (SOS, C18:0–C18:1–C18:0). However, shea butter production is limited and little is known about the genetic information of shea tree. In this study, we tried to reveal genetic information of shea tree and identified shea TAG biosynthetic genes for future shea butter production in yeast cell factories. First, we measured lipid content, lipid composition, and TAG composition of seven shea fruits at different ripe stages. Then, we performed transcriptome analysis on two shea fruits containing obviously different levels of SOS and revealed a list of TAG biosynthetic genes potentially involved in TAG biosynthesis. In total, 4 glycerol-3-phosphate acyltransferase (GPAT) genes, 8 lysophospholipid acyltransferase (LPAT) genes, and 11 diacylglycerol acyltransferase (DGAT) genes in TAG biosynthetic pathway were predicted from the assembled transcriptome and 14 of them were cloned from shea fruit cDNA. Furthermore, the heterologous expression of these 14 potential GPAT, LPAT, and DGAT genes in Saccharomyces cerevisiae changed yeast fatty acid and lipid profiles, suggesting that they functioned in S. cerevisiae. Moreover, two shea DGAT genes, VpDGAT1 and VpDGAT7, were identified as functional DGATs in shea tree, showing they might be useful for shea butter (SOS) production in yeast cell factories.
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Affiliation(s)
- Yongjun Wei
- School of Pharmaceutical Sciences, Key Laboratory of State Ministry of Education, Key Laboratory of Henan province for Drug Quality Control and Evaluation, Collaborative Innovation Center of New Drug Research and Safety Evaluation, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China.,Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296, Gothenburg, Sweden.,Novo Nordisk Foundation Center for Biosustainability, Chalmers University of Technology, SE-41296, Gothenburg, Sweden
| | - Boyang Ji
- Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296, Gothenburg, Sweden.,Novo Nordisk Foundation Center for Biosustainability, Chalmers University of Technology, SE-41296, Gothenburg, Sweden
| | - Verena Siewers
- Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296, Gothenburg, Sweden.,Novo Nordisk Foundation Center for Biosustainability, Chalmers University of Technology, SE-41296, Gothenburg, Sweden
| | - Deyang Xu
- DynaMo Center, Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871, Frederiksberg C, Denmark
| | - Barbara Ann Halkier
- DynaMo Center, Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871, Frederiksberg C, Denmark
| | - Jens Nielsen
- Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296, Gothenburg, Sweden. .,Novo Nordisk Foundation Center for Biosustainability, Chalmers University of Technology, SE-41296, Gothenburg, Sweden. .,Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs., DK-2800, Lyngby, Denmark.
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42
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Rodriguez-Negrette AC, Huck-Iriart C, Herrera ML. Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12189] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ana Carolina Rodriguez-Negrette
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ingeniería; Universidad de Buenos Aires (UBA); Las Heras 2214, 1127, Buenos Aires Argentina
| | - Cristián Huck-Iriart
- Escuela de Ciencia y Tecnología; Universidad Nacional de San Martín (UNSAM); Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín Provincia de Buenos Aires Argentina
| | - María Lidia Herrera
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ingeniería; Universidad de Buenos Aires (UBA); Las Heras 2214, 1127, Buenos Aires Argentina
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43
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Grillo G, Boffa L, Binello A, Mantegna S, Cravotto G, Chemat F, Dizhbite T, Lauberte L, Telysheva G. Analytical dataset of Ecuadorian cocoa shells and beans. Data Brief 2018; 22:56-64. [PMID: 30581905 PMCID: PMC6297061 DOI: 10.1016/j.dib.2018.11.129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 11/25/2018] [Accepted: 11/26/2018] [Indexed: 11/26/2022] Open
Abstract
Full analytical data of Ecuadorian cocoa wastes (raw shells) and beans (as benchmark), are herein reported. A detailed characterization of production residues may pave the road to a zero-waste strategy for the cocoa industry. Multiple analytical techniques have been exploited to define the composition of the matrices, among them: elemental analyses, FTIR, Py-GC/MS/FID and UHPLC-ESI-MS/MS. Quali-quantitative data of carbohydrates, lipids, lignin, polyphenols, alkaloids and proteins have been obtained by Py-GC/MS/FID and UHPLC-ESI-MS/MS. Assignations are fully supported by literature references. The FAMEs composition of lipophilic UAE extract is also reported for sake of comparison with cocoa butter. This data collection completes a wider valorization work, "Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors" (Grillo et al., 2018).
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Affiliation(s)
- Giorgio Grillo
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy
| | - Luisa Boffa
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy
| | - Arianna Binello
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy
| | - Stefano Mantegna
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy
| | - Farid Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | | | - Liga Lauberte
- Latvian State Institute of Wood Chemistry, 1006 Riga, Latvia
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44
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Ladd Parada M, Sadeghpour A, Vieira J, Povey M, Rappolt M. Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the α-Phase (Part II). J Phys Chem B 2018; 122:10330-10336. [PMID: 30351126 DOI: 10.1021/acs.jpcb.8b06708] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The early-stage crystallization behavior in a triacylglycerol mixture has been investigated on the nanoscale with a novel global small-angle X-ray scattering analysis technique. This method has been tailored for the determination of the electron density profiles (EDPs) replicating both (i) the nanostructural texture of molten triacylglycerols (TAGs) (refer to "Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the Molten State (Part I)" of this publication series) and (ii) the lamellar structure of the metastable α-polymorph. In a first stage, the α-phase scattering contribution alone was examined by classical Fourier analysis as well as by globally fitting the data, leading to practically identical EDPs. On the basis of these findings, we extended our analysis to the entire X-ray scattering contribution arising from molten TAGs and the solid α-phase fraction. Remarkably, the experimental and theoretical data agree very well, providing for the first time a detailed nanostructural understanding about the coexisting molecular assemblies. This, in turn, also allowed us to quantitatively determine the solid fat content (SFC) with X-ray scattering data. Our new theoretical approach for measurement of SFC is based on the global analysis of small-angle scattering/diffraction patterns, and the SFC results are in good agreement with values obtained from other techniques such as NMR spectroscopy.
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Affiliation(s)
- Marjorie Ladd Parada
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Amin Sadeghpour
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K.,Department of Materials Meet Life , Center for X-ray Analytics, Empa , 8600 St. Gallen , Switzerland
| | | | - Megan Povey
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Michael Rappolt
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
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45
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Malmos KG, Gouilleux B, Sønderskov P, Andersen T, Frambøl JV, Vosegaard T. Quantification of Ammonium Phosphatide Emulsifiers in Chocolate Using 31P NMR Spectroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10309-10316. [PMID: 30187753 DOI: 10.1021/acs.jafc.8b04379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
31P NMR is a valuable tool to study phosphorus-containing biomolecules from complex mixtures. One important group of such molecules are phosphorus-containing emulsifiers, including lecithins and ammonium phosphatides (AMPs), which are used in chocolate production. By developing extraction protocols and applying high resolution 31P nuclear magnetic resonance (NMR), we enable identification of the type of emulsifier used in chocolate. We furthermore demonstrate that this method allows quantification of AMPs in chocolate. To our knowledge, this is the first method that allows verification of the type and amount of emulsifier present in chocolate samples.
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Affiliation(s)
- Kirsten G Malmos
- Interdisciplinary Nanoscience Center and Department of Chemistry , Aarhus University , Gustav Wieds vej 14 , 8000 Aarhus C , Denmark
| | - Boris Gouilleux
- Interdisciplinary Nanoscience Center and Department of Chemistry , Aarhus University , Gustav Wieds vej 14 , 8000 Aarhus C , Denmark
| | - Patrick Sønderskov
- Interdisciplinary Nanoscience Center and Department of Chemistry , Aarhus University , Gustav Wieds vej 14 , 8000 Aarhus C , Denmark
| | - Tommy Andersen
- Palsgaard A/S, Palsgaardvej 10 , 7130 Juelsminde , Denmark
| | | | - Thomas Vosegaard
- Interdisciplinary Nanoscience Center and Department of Chemistry , Aarhus University , Gustav Wieds vej 14 , 8000 Aarhus C , Denmark
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46
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Sirbu D, Grimbs A, Corno M, Ullrich MS, Kuhnert N. Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins. Food Res Int 2018; 111:361-370. [DOI: 10.1016/j.foodres.2018.05.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 04/25/2018] [Accepted: 05/11/2018] [Indexed: 11/29/2022]
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47
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Bootello MA, Chong PS, Máñez Á, Garcés R, Martínez-Force E, Salas JJ. Characterization of Sunflower Stearin-Based Confectionary Fats in Bulk and in Compound Coatings. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12126] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Miguel A. Bootello
- Department of Biochemistry and Molecular Biology of Plant Lipids, Instituto de la Grasa (CSIC); Campus Universitario Pablo de Olavide; Edificio 46, Ctra. de Utrera km1, 41013, Sevilla Spain
| | - Peng Siong Chong
- Nestle Product Technology Centre York; PO Box 204, Haxby Road, York YO91 1XY UK
| | - Ángel Máñez
- Nestle Product Technology Centre York; PO Box 204, Haxby Road, York YO91 1XY UK
| | - Rafael Garcés
- Department of Biochemistry and Molecular Biology of Plant Lipids, Instituto de la Grasa (CSIC); Campus Universitario Pablo de Olavide; Edificio 46, Ctra. de Utrera km1, 41013, Sevilla Spain
| | - Enrique Martínez-Force
- Department of Biochemistry and Molecular Biology of Plant Lipids, Instituto de la Grasa (CSIC); Campus Universitario Pablo de Olavide; Edificio 46, Ctra. de Utrera km1, 41013, Sevilla Spain
| | - Joaquín J. Salas
- Department of Biochemistry and Molecular Biology of Plant Lipids, Instituto de la Grasa (CSIC); Campus Universitario Pablo de Olavide; Edificio 46, Ctra. de Utrera km1, 41013, Sevilla Spain
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48
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Grillo G, Boffa L, Binello A, Mantegna S, Cravotto G, Chemat F, Dizhbite T, Lauberte L, Telysheva G. Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors. Food Res Int 2018; 115:200-208. [PMID: 30599932 DOI: 10.1016/j.foodres.2018.08.057] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Revised: 08/10/2018] [Accepted: 08/18/2018] [Indexed: 01/19/2023]
Abstract
The use of zero-waste processes to integrate food-waste valorisation into the circular economy equation is currently one of the hottest topics in sustainability research. This goal is still far from being fully achieved despite the release of a number of patents and papers that deal with the topic. The present work aims to valorise cocoa shells, one of the main by-product of the roasting process, in order to enhance the effective extraction of high added value compounds by means of green protocols. The high potential added value of the residual waste has been demonstrated via a direct analytical comparison of extracts and bean composition. A range of raw matrix extraction procedures have been investigated in order to define the best solvent and technology; ultrasound (US) and hydrodynamic cavitation (HC) were compared with conventional methods. The high-energy microenvironments generated by cavitation substantially promote fast biomass deconstruction with low energy consumption. The optimized protocol couples a HC reactor with a ternary water/ethanol/hexane mixture, simultaneously providing a hydrophilic product, which is rich in methylxanthines and polyphenols, and a lipid layer. Sequential milling and sieving pretreatment provided an enriched shell fraction via the partial removal of husk fibres (54.45 vs. 81.36 w/w % total fibres). The disposal of the latter reduces mass balance, but is rerouted into animal feedstock components and crop mulching. The protocols herein reported produce valuable extracts, which are rich in antioxidant flavanols (catechins and epicatechins), theobromine (32.7 ± 0.12 mg/g shells), caffeine (1.76 ± 0.08 mg/g shells) and cocoa butter, in a simple and easy manner. This new valorisation process afforded 20.5 w/w % and 15.8 w/w % hydrophilic and lipophilic fractions, respectively, when scaled up to function in a pilot flow reactor. The fatty acids, obtained in remarkable yield (forming the 96.4 w/w % of the total light part) well match the commercial cocoa butter profile. The antioxidant extract shows an impressive total phenolic content of 197.4 mg/g extract (gallic acid eq.), with a radical scavenging activity of 62.0 ± 3.1 μg/mL (expressed in DPPH EC50). This work should facilitate industrial design for the convenient recovery of cocoa by-products as part of a zero-waste strategy.
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Affiliation(s)
- Giorgio Grillo
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy
| | - Luisa Boffa
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy
| | - Arianna Binello
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy
| | - Stefano Mantegna
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy.
| | - Farid Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | | | - Liga Lauberte
- Latvian State Institute of Wood Chemistry, 1006 Riga, Latvia
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49
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Sirbu D, Corno M, Ullrich MS, Kuhnert N. Characterization of triacylglycerols in unfermented cocoa beans by HPLC-ESI mass spectrometry. Food Chem 2018; 254:232-240. [DOI: 10.1016/j.foodchem.2018.01.194] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/25/2018] [Accepted: 01/31/2018] [Indexed: 10/18/2022]
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50
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Wang H, Maleky F. Effects of cocoa butter triacylglycerides and minor compounds on oil migration. Food Res Int 2018; 106:213-224. [DOI: 10.1016/j.foodres.2017.12.057] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Revised: 12/18/2017] [Accepted: 12/19/2017] [Indexed: 10/18/2022]
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