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Lee YY, Tang TK, Chan ES, Phuah ET, Lai OM, Tan CP, Wang Y, Ab Karim NA, Mat Dian NH, Tan JS. Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications - a review. Crit Rev Food Sci Nutr 2021; 62:4169-4185. [PMID: 33480262 DOI: 10.1080/10408398.2021.1873729] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Structured lipid is a type of modified form of lipid that is "fabricated" with the purpose to improve the nutritional and functional properties of conventional fats and oils derived from animal and plant sources. Such healthier choice of lipid received escalating attention from the public for its capability to manage the rising prevalence of metabolic syndrome. Of which, medium-chain triacylglycerol (MCT) and medium-and long-chain triacylglycerol (MLCT) are the few examples of the "new generation" custom-made healthful lipids which are mainly composed of medium chain fatty acid (MCFA). MCT is made up exclusively of MCFA whereas MLCT contains a mixture of MCFA and long chain fatty acid (LCFA), respectively. Attributed by the unique metabolism of MCFA which is rapidly metabolized by the body, MCFA and MCT showed to acquire multiple physiological and functional properties in managing and reversing certain health disorders. Several chemically or enzymatically oils and fats modification processes catalyzed by a biological or chemical catalyst such as acidolysis, interesterification and esterification are adopted to synthesis MCT and MLCT. With their purported health benefits, MCT and MLCT are widely being used as nutraceutical in food and pharmaceutical sectors. This article aims to provide a comprehensive review on MCT and MLCT, with an emphasis on the basic understanding of its structures, properties, unique metabolism; the current status of the touted health benefits; latest routes of production; its up-to-date applications in the different food systems; relevant patents filed and its drawbacks.
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Affiliation(s)
- Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia.,Monash Industry Palm Oil Research and Education Platform, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Teck-Kim Tang
- International Joint Laboratory on Plant Oils Processing and Safety, Jinan University- Universiti Putra Malaysia.Institute of Bioscience, University Putra Malaysia, Serdang, Selangor, Malaysia
| | - Eng-Seng Chan
- Monash Industry Palm Oil Research and Education Platform, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia.,School of Engineering, Department of Chemical Engineering, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Eng-Tong Phuah
- Department of Agricultural and Food Science, Universiti Tunku Abdul Rahman, Kampar, Perak, Malaysia
| | - Oi-Ming Lai
- International Joint Laboratory on Plant Oils Processing and Safety, Jinan University- Universiti Putra Malaysia.Institute of Bioscience, University Putra Malaysia, Serdang, Selangor, Malaysia.,Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, Selangor
| | - Chin-Ping Tan
- International Joint Laboratory on Plant Oils Processing and Safety, Jinan University- Universiti Putra Malaysia. Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Wang
- International Joint Laboratory on Plant Oils Processing and Safety, Jinan University- Universiti Putra Malaysia. Department of Food Science and Engineering, Jinan University, Guangzhou, P.R. China
| | - Nur Azwani Ab Karim
- Sime Darby Research Sdn Bhd, R&D Carey Island-Upstream, Carey Island, Selangor, Malaysia
| | - Noorlida Habi Mat Dian
- Malaysia Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia
| | - Joo Shun Tan
- Bioprocess Technology, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Pulau Pinang, Malaysia
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Jin J, Warda P, Qi C, Sun C, Jie L, Xie D, Huang J, Jin Q, Wang X. Mango kernel fat based chocolate fat with heat resistant triacylglycerols: production via blending using mango kernel fat mid-fraction and palm mid-fractions produced in different fractionation paths. RSC Adv 2016. [DOI: 10.1039/c6ra19438a] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Heat resistance chocolate fats production using palm mid-fractions produced in different fractionation paths and mango kernel fats.
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Affiliation(s)
- Jun Jin
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Pembe Warda
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Ce Qi
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Cong Sun
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Liang Jie
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Dan Xie
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
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