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Zhang M, Xu B, Zhao D, Shen M, Li M, Liu D, Liu L. Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends. Foods 2024; 13:1405. [PMID: 38731776 PMCID: PMC11083287 DOI: 10.3390/foods13091405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the oil samples. However, the total amount of medium- and long-chain triglycerides (MLCTs) increased from 2.92% to 11.38% in sample E1 after interesterification, mainly including LaLaO, LaMO, LaPM, LaOO, LaPO and LaPP. Moreover, the slip melting point (SMP) of sample E1 decreased from 45.9 °C (B1) to 33.5 °C. The solid fat content (SFC) of all the samples at 20 °C was greater than 10%, indicating that they could effectively prevent oil exudation. After interesterification, the samples exhibited a β' crystal form and could be used to prepare functional margarine.
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Affiliation(s)
- Man Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
- Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471003, China
- National Experimental Teaching Demonstration Center of Food Processing and Safety, Henan University of Science and Technology, Luoyang 471003, China
- Henan Engineering Research Center of Food Material, Luoyang 471003, China
| | - Dongkun Zhao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Mengqi Shen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Mengjie Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Donghao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
| | - Lili Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; (M.Z.); (D.Z.); (M.S.); (M.L.); (D.L.); (L.L.)
- Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471003, China
- National Experimental Teaching Demonstration Center of Food Processing and Safety, Henan University of Science and Technology, Luoyang 471003, China
- Henan Engineering Research Center of Food Material, Luoyang 471003, China
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Testa ML, Tummino ML, Venezia AM, Russo M. Interesterification of Glyceryl Trioctanoate Catalyzed by Sulfonic Silica-Based Materials: Insight into the Role of Catalysts on the Reaction Mechanism. Materials (Basel) 2023; 16:5121. [PMID: 37512395 PMCID: PMC10383590 DOI: 10.3390/ma16145121] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 07/15/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023]
Abstract
In the present work, the acid-catalyzed interesterification of glyceryl trioctanoate (GTO) with ethyl acetate was investigated as a model reaction for the one-step production of biofuel and its additives. The activity of heterogeneous acid catalysts, such as silica-based propyl-sulfonic ones, was evaluated. Propyl-sulfonic groups were grafted on both amorphous and mesoporous silica oxide (SBA-15, KIT-6) using different functionalization processes and characterized by N2 adsorpion-desorption isotherm (BET), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy, and potentiometric titration. During the optimization of the reaction conditions with the most active catalyst (Am-Pr-SO3H), it was shown that the addition of ethanol allowed a total conversion of GTO together with 89% and 56% yield of ethyl octanoate and triacetin, respectively. The catalytic performance is strictly correlated to the catalyst features, in terms of both the acid capacity and the porous structure. Moreover, the catalytic performance is also affected by a synergistic mechanism between silanols and Pr-SO3H groups towards the 'silanolysis' of ethyl acetate. The overall results show that the presence of ethanol, the reaction time, and the amount of catalyst shifts the reaction towards the formation of the biofuel mixture composed by ethyl octanoate and triacetin.
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Affiliation(s)
- Maria Luisa Testa
- Institute for the Study of Nanostructured Materials, ISMN-CNR, Via Ugo La Malfa 153, 90146 Palermo, Italy
| | - Maria Laura Tummino
- Institute of Intelligent Industrial Technologies and Systems for Advanced Manufacturing, Italian National Research Council (CNR-STIIMA), Corso G. Pella 16, 13900 Biella, Italy
| | - Anna Maria Venezia
- Institute for the Study of Nanostructured Materials, ISMN-CNR, Via Ugo La Malfa 153, 90146 Palermo, Italy
| | - Marco Russo
- Institute for the Study of Nanostructured Materials, ISMN-CNR, Via Ugo La Malfa 153, 90146 Palermo, Italy
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Santos-Luna D, Sixto-López Y, Bravo-Alfaro D, Cano-Sarmiento C, García H, Correa-Basurto J. Design and simulation of a caprylic acid enzymatically modified phosphatidylcholine micelle using a coarse-grained molecular dynamics simulations approach. J Biomol Struct Dyn 2023; 41:13902-13913. [PMID: 36826442 DOI: 10.1080/07391102.2023.2180434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Accepted: 02/08/2023] [Indexed: 02/25/2023]
Abstract
Computationally simulated micelle models provide useful structural information on the molecular and biological sciences. One strategy to study the self-aggregation process of surfactant molecules that make up a micelle is through molecular dynamics (MD) simulations. In this study, a theoretical approach with a coarse-grained MD simulation (CG-MD) was employed to evaluate the critical micellar concentration (CMC), the micellization process, building a tridimensional (3D) model system of a micelle using data from the experimentally enzymatically modified phospholipids (PL) by phospholipase A1 (PA1). This required enzymatic interesterification of soybean phosphatidylcholine (PC) with caprylic acid, along with purification and characterization by chromatographic techniques to measure the esterified fatty acids and the corresponding PL composition. The number of molecules used in the CG-MD simulation system was determined from the experimental CMC data which was 0.025%. The molecular composition of the system is: 1 C 18:2, 2 C 8:0/8:0, 3 C 8:0/18:3n-9, 4 C 8:0/18:0, 5 C8:0/18:2n-6, 6 C8:0/18:1n-9, and 7 C 8:0/16:0. According to our theoretical results, the micelle model is structurally stable with an average Rg of 3.64 ± 0.10 Å, and might have an elliptical form with a radius of 24.6 Å. Regarding CMC value there was a relationship between the experimental data of the modified PLs and the theoretical analysis by GC-MD, which suggest that the enzymatic modification of PLs does not affect their self-aggregation properties. Finally, the micellar system obtained in the current research can be used as a simple and useful model to design optimal biocompatible nanoemulsions as possible vehicles for bioactive small molecules.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Dalia Santos-Luna
- Unidad de Investigación y Desarrollo de Alimentos, Tecnológico Nacional de México/IT de Veracruz, Veracruz, México
| | - Yudibeth Sixto-López
- Departamento de Química Farmacéutica y Orgánica, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, Granada, Spain
- Laboratorio de Diseño y Desarrollo de Nuevos Fármacos e Innovación Biotecnológica (Laboratory for the Design and Development of New Drugs and Biotechnological Innovation) SEPI-ESM, Instituto Politécnico Nacional, México, Mexico City, Mexico
| | - Diego Bravo-Alfaro
- Unidad de Investigación y Desarrollo de Alimentos, Tecnológico Nacional de México/IT de Veracruz, Veracruz, México
| | - Cynthia Cano-Sarmiento
- CONACyT-Unidad de Investigación y Desarrollo de Alimentos, Tecnologico Nacional de México/IT de Veracruz, Veracruz, México
| | - Hugo García
- Unidad de Investigación y Desarrollo de Alimentos, Tecnológico Nacional de México/IT de Veracruz, Veracruz, México
| | - José Correa-Basurto
- Laboratorio de Diseño y Desarrollo de Nuevos Fármacos e Innovación Biotecnológica (Laboratory for the Design and Development of New Drugs and Biotechnological Innovation) SEPI-ESM, Instituto Politécnico Nacional, México, Mexico City, Mexico
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Kanprakobkit W, Kielarova SW, Wichai U, Bunyapraphatsara N, Kielar F. Incrementing MCT Character of Coconut Oil Using Enzyme Catalyzed Interesterification. J Oleo Sci 2023; 72:87-97. [PMID: 36504191 DOI: 10.5650/jos.ess22269] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
The fatty acid composition of coconut oil was modified using enzyme catalyzed interesterification with the aim of obtaining a product more alike to commercial MCT oils. This modification was carried out with the aim to obtain a product with some of the health benefits shown by MCT oils. Initially, lipase B from Candida antarctica immobilized on acrylic resin and lipozyme TL IM were tested as enzyme catalysts for the reaction. The enzyme catalysts have shown similar performance and lipozyme TL IM has been chosen as the catalyst based on its lower cost. The effects of reaction time, oil to methyl octanoate ratio, and enzyme loading on the reaction performance have been investigated with response surface methodology (RSM) utilizing the Box-Behnken approach. The optimized reaction was scaled up to 20 g. The possibility to source the medium chain fatty acid esters from coconut oil fatty acid distillate using a simple procedure was demonstrated and the possibility to use these esters for the interesterification of coconut oil has been demonstrated as well.
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Affiliation(s)
- Winranath Kanprakobkit
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
| | | | - Uthai Wichai
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
| | | | - Filip Kielar
- Department of Chemistry and Center of Excellence in Biomaterials, Faculty of Science, Naresuan University
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Gao H, Gao W, Yang X, Liu Y, Wang Z. Malleability and Physicochemical Properties of Industrial Sheet Margarine with Shea Olein after Interesterification. Foods 2022; 11:foods11223592. [PMID: 36429184 PMCID: PMC9689388 DOI: 10.3390/foods11223592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/03/2022] [Accepted: 11/07/2022] [Indexed: 11/16/2022] Open
Abstract
The malleability of Industrial Sheet Margarine (ISM) is essential for the formation of consistent layered structures of pastry products. However, there is limited reporting on how to improve the malleability of ISM with zero trans fatty acids (TFA) at an industrial production scale. Therefore, herein, Shea Olein (SHOL), rich in stearic acid C18:0, was employed as a value-added formulation ingredient to replace palm olein (POL) in palm-based formula (palm stearin:palm kernel olein:palm olein, 50:15:35, w/w/w) and the chemical interesterification (CIE) fat as ISM material was performed to improve the application performance. The addition of SHOL improved the crystallization characteristics by increasing the β' crystal content from 70.86% to 92.29% compared with a POL-added formula. The hardness of the two formulations after CIE decreased by 60% and 65%, respectively, compared with that before CIE due to the decrease of PPP and POP, and the increase of POS and PSS triacylglycerols. Melting profiles, polymorphism, and crystal structures systematically proved the bending and sheeting features and functional properties. The bending abilities and malleability of ISM with SHOL and CIE fats were significantly improved, resulting in a more conducive application performance. The study provided a practical approach to improving the malleability of ISM in industrial-level production.
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Affiliation(s)
- Houbin Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Wei Gao
- School of Materials Science and Engineering, Tianjin University of Technology, Tianjin 300384, China
| | - Xiaomin Yang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
- Correspondence: ; Tel.: +86-15951581339
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Nagpal T, Sahu JK, Khare SK, Bashir K, Jan K. Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives. J Food Sci 2021; 86:5159-5174. [PMID: 34812504 DOI: 10.1111/1750-3841.15977] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 10/12/2021] [Accepted: 10/18/2021] [Indexed: 01/20/2023]
Abstract
Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non-government bodies worldwide to eliminate the presence of trans fats in the food supply. The World Health Organization (WHO) has launched a "REPLACE" action plan to eliminate trans-fat from the global food industry by 2023. A few enabling technologies are developed to mitigate trans fats namely, trait-enhanced oils, modification in the hydrogenation process, interesterification, fractionation, blending, and oleogelation. Some of them have the drawback of replacing trans-fat with saturated fats. Interesterification and oleogelation are in-trend techniques with excellent potential in replacing trans fats without compromising the desired functionality and nutritional quality attributes. This review presents an overview of trans fatty acid for example, its dietary intake in food products, possible adverse health impact, regulations, and approaches to reduce the usage of trans fats for food application. PRACTICAL APPLICATION: The requirement for the replacement of trans fatty acids (TFAs) in food supply globally has challenged the food industry to find a novel substitute for trans fats without compromising the desired functionality and nutritional property. This review presents detailed background on trans fats, their health impacts and current trends of reformulation of oils and fats to mitigate their presence in food supply chains. Information compiled in this paper will help food scientists and technologists, chemists, food processors, and retailers as there is an urgent need to find novel technologies and substitutes to replace trans fats in processed foods.
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Affiliation(s)
- Tanya Nagpal
- Food Customization Research Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India.,Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Jatindra K Sahu
- Food Customization Research Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Sunil K Khare
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Khalid Bashir
- Department of Food Technology, School of Interdisciplinary Sciences and Technology, Hamdard University (Deemed to be University), New Delhi, India
| | - Kulsum Jan
- Department of Food Technology, School of Interdisciplinary Sciences and Technology, Hamdard University (Deemed to be University), New Delhi, India
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Iguchi A, Ogawa S, Yamamoto Y, Hara S. Facile Preparation of Purified Sinapate Ethyl Ester from Rapeseed Meal Extracts Using Cation-exchange Resin in Dual Role as Adsorber and Catalyst. J Oleo Sci 2021; 70:1007-1012. [PMID: 34121031 DOI: 10.5650/jos.ess21036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, cation-exchange resin was used to prepare an esterified antioxidant, sinapate ethyl ester (SE), using ethanolic extracts from rapeseed. A concentration of sinapic acid using the cation-exchange resin in 80% ethanol (aq) and subsequent interesterification of the extract in ethanol using the same resin afforded a product with a purity of 64 wt% and 100% of SE yield. Moreover, after purification using preparative thin-layer chromatography, almost 100 wt% purity was obtained. In an auto-oxidation test, purified SE conferred a much higher antioxidative effect on the bulk oil, emphasising the effectiveness of the protocol using cation-exchange resin for the purification.
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Affiliation(s)
- Atsuhiro Iguchi
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University
| | - Shigesaburo Ogawa
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University
| | - Yukihiro Yamamoto
- Department of Local Resources, Faculty of Bioresource Sciences, Prefectural University of Hiroshima
| | - Setsuko Hara
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University
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Mills CE, Harding SV, Bapir M, Mandalari G, Salt LJ, Gray R, Fielding BA, Wilde PJ, Hall WL, Berry SE. Palmitic acid-rich oils with and without interesterification lower postprandial lipemia and increase atherogenic lipoproteins compared with a MUFA-rich oil: A randomized controlled trial. Am J Clin Nutr 2021; 113:1221-1231. [PMID: 33675343 PMCID: PMC8106759 DOI: 10.1093/ajcn/nqaa413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Accepted: 12/08/2020] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Interesterified (IE) fats are widely used in place of trans fats; however, little is known about their metabolism. OBJECTIVES To test the impact of a commonly consumed IE compared with a non-IE equivalent fat on in vivo postprandial and in vitro lipid metabolism, compared with a reference oil [rapeseed oil (RO)]. METHODS A double-blinded, 3-phase crossover, randomized controlled trial was performed in healthy adults (n = 20) aged 45-75 y. Postprandial plasma triacylglycerol and lipoprotein responses (including stable isotope tracing) to a test meal (50 g fat) were evaluated over 8 h. The test fats were IE 80:20 palm stearin/palm kernel fat, an identical non-IE fat, and RO (control). In vitro, mechanisms of digestion were explored using a dynamic gastric model (DGM). RESULTS Plasma triacylglycerol 8-h incremental area under the curves were lower following non-IE compared with RO [-1.7 mmol/L⋅h (95% CI: -3.3, -0.0)], but there were no differences between IE and RO or IE and non-IE. LDL particles were smaller following IE and non-IE compared with RO (P = 0.005). Extra extra large, extra large, and large VLDL particle concentrations were higher following IE and non-IE compared with RO at 6-8 h (P < 0.05). No differences in the appearance of [13C]palmitic acid in plasma triacylglycerol were observed between IE and non-IE fats. DGM revealed differences in phase separation of the IE and non-IE meals and delayed release of SFAs compared with RO. CONCLUSIONS Interesterification did not modify fat digestion, postprandial lipemia, or lipid metabolism measured by stable isotope and DGM analysis. Despite the lower lipemia following the SFA-rich fats, increased proatherogenic large triacylglycerol-rich lipoprotein remnant and small LDL particles following the SFA-rich fats relative to RO adds a new postprandial dimension to the mechanistic evidence linking SFAs to cardiovascular disease risk.
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Affiliation(s)
- Charlotte E Mills
- Department of Nutritional Sciences, School of Life Course Sciences, Faculty of Life Sciences & Medicine, King's College London, London, UK,Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Scott V Harding
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Mariam Bapir
- Department of Nutritional Sciences, School of Life Course Sciences, Faculty of Life Sciences & Medicine, King's College London, London, UK
| | - Giuseppina Mandalari
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, UK,Department of Chemical, Biological, Pharmaceutical, and Environmental Science, University of Messina, Messina, Italy
| | - Louise J Salt
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, UK
| | - Robert Gray
- Department of Nutritional Sciences, School of Life Course Sciences, Faculty of Life Sciences & Medicine, King's College London, London, UK
| | | | - Peter J Wilde
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, UK
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Zhang J, Cheng K, Li H, Yin F, Wang Q, Cui L, Yang S, Nie J, Zhou D, Zhu B. Efficient Synthesis of Structured Phospholipids Containing Short-Chain Fatty Acids over a Sulfonated Zn-SBA-15 Catalyst. J Agric Food Chem 2020; 68:12444-12453. [PMID: 33079531 DOI: 10.1021/acs.jafc.0c05213] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Catalytic production of structured phospholipids (SPLs) containing short-chain fatty acids (SCFAs) in an efficient heterogeneous manner is of great importance from the standpoint of food engineering. Herein, a bifunctionalized sulfonated Zn-SBA-15 catalyst was studied for SPL synthesis through interesterification of soybean lecithin with ethyl propionate or methyl butyrate. Various characterization techniques such as pyridine Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, and ultraviolet-visible diffuse reflectance spectroscopy were conducted to determine the physicochemical properties, so as to build the possible structure-reactivity relationship of the catalyst. In screening tests with commercial Amberlyst-15 or other SBA-15-type materials, the as-prepared sample showed promising catalytic performance probably owing to its mesoporous structure and cooperative role of Brönsted and Lewis acid sites. Notably, the sample was easily separated and recycled without obvious deactivation. In general, the investigated catalyst was regarded as one of the promising alternatives to otherwise expensive biocatalysts for SCFA-containing SPL production.
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Affiliation(s)
- Jianghua Zhang
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Ke Cheng
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Hongyan Li
- Pharmaceutical College, Liaoning University of Traditional Chinese Medicine, Dalian 116600, China
| | - Fawen Yin
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Qiaoe Wang
- Key Laboratory of Cosmetic, China National Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Li Cui
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Shasha Yang
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jinggang Nie
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
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10
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Zhang Z, Lee WJ, Wang Y. Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect. Crit Rev Food Sci Nutr 2020; 61:3145-3159. [PMID: 32696657 DOI: 10.1080/10408398.2020.1793725] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is environmentally friendly and the immobilized enzyme can be recycled besides of the lower requirement for substrate's acid value. The physical properties and nutritional qualities of the fats and oils are modified after EIE, depending on the change in the position of fatty acids on the triacylglycerol (TAG) molecules. Evaluation of the interesterification reaction are important and useful in terms of its technological applications. This paper summarizes the conventional methods and the advancement for evaluating EIE processes, e.g., determination of the change in slip melting points, solid fat contents, TAG with equivalent carbon numbers, and sn-2 fatty acid compositions of the end product. Nonetheless, these methods are not comprehensive because during the EIE process, acyl migration occurs. A novel and convenient evaluation model which is based on the fatty acid distribution on the glycerol-backbone is proposed as a perspective. This model can be employed to monitor the interesterification degree and acyl migration during a regiospecific EIE process, which serves as a reaction rule that can be employed to control and optimize the EIE process, thereby producing structured TAG with desired properties.
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Affiliation(s)
- Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
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van Rooijen MA, Mensink RP. Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers - A Systematic Review. Nutrients 2020; 12:nu12030615. [PMID: 32111040 PMCID: PMC7146500 DOI: 10.3390/nu12030615] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 02/19/2020] [Accepted: 02/24/2020] [Indexed: 11/29/2022] Open
Abstract
Fats that are rich in palmitic or stearic acids can be interesterified to increase their applicability for the production of certain foods. When compared with palmitic acid, stearic acid lowers low-density lipoprotein (LDL)-cholesterol, which is a well-known risk factor for coronary heart disease (CHD), but its effects on other cardiometabolic risk markers have been studied less extensively. In addition, the positional distribution of these two fatty acids within the triacylglycerol molecule may affect their metabolic effects. The objective was to compare the longer-term and postprandial effects of (interesterified) fats that are rich in either palmitic or stearic acids on cardiometabolic risk markers in humans. Two searches in PubMed/Medline, Embase (OVID) and Cochrane Library were performed; one to identify articles that studied effects of the position of palmitic or stearic acids within the triacylglycerol molecule and one to identify articles that compared side-by-side effects of palmitic acid with those of stearic acid. The interesterification of palmitic or stearic acid-rich fats does not seem to affect fasting serum lipids and (apo) lipoproteins. However, substituting palmitic acid with stearic acid lowers LDL-cholesterol concentrations. Postprandial lipemia is attenuated if the solid fat content of a fat blend at body temperature is increased. How (the interesterification of) palmitic or stearic acid-rich fats affects other cardiometabolic risk markers needs further investigation.
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Utama QD, Sitanggang AB, Adawiyah DR, Hariyadi P. Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids - A Review. Food Technol Biotechnol 2019; 57:305-318. [PMID: 31866744 PMCID: PMC6902296 DOI: 10.17113/ftb.57.03.19.6025] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Accepted: 08/07/2019] [Indexed: 02/01/2023] Open
Abstract
Medium-long-medium (MLM) structured lipids typically contain medium-chain fatty acids (C6-C12) at sn-1,3 and long-chain fatty acids (C14-C24) at sn-2 positions. They have reduced calories and are suitable for the control of obesity, lipid malabsorption and other metabolic disorders. This review focuses on the synthesis of MLM lipids by the enzymatic interesterification. It gives detailed description of biocatalysts, substrates, reactors and synthesis methods, and discusses the use of MLM lipids in food products. The information provided in this review can be considered as the current state-of-the art for developing a future strategy for the synthesis of MLM structured lipids.
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Affiliation(s)
- Qabul Dinanta Utama
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia
| | - Dede Robiatul Adawiyah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia
| | - Purwiyatno Hariyadi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia
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Abstract
Enzymatic interesterification was carried out between high-oleic canola oil and fully hydrogenated soybean oil using indigenously immobilized Thermomyces lanuginosus lipas substrate concentration, moisture content of enzyme, and enzyme load. Interesterification resulted in a decrease in the concentration of tri-unsaturated and trisaturated TAG and an increase of mono- and di-saturated TAG as observed by reversed-phase HPLC. The alteration in TAG composition and the presence of new TAG species after interesterification was correlated with extended plasticity characterized by lower slip melting point with a significant change in functionality and consistency of the interesterified product. Thermal and structural properties of the blends before and after interesterification were assessed by differential scanning calorimetry (DSC), X-ray diffraction and polarized light microscopy. Trans-fat analysis indicated the absence of any trans fatty acid in the final interesterified product. The resultant interesterified products with varying slip melting points can be used in the formulation of healthier fat and oil products and address a critical industrial demand for trans free formulations for base-stocks of spreads, margarines, and confectionary fats.
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Affiliation(s)
- Monali R Kavadia
- a DBT-ICT Centre for Energy Biosciences , Institute of Chemical Technology , Mumbai , India
| | - Manish G Yadav
- a DBT-ICT Centre for Energy Biosciences , Institute of Chemical Technology , Mumbai , India
| | - Rajeshkumar N Vadgama
- a DBT-ICT Centre for Energy Biosciences , Institute of Chemical Technology , Mumbai , India
| | - Annamma A Odaneth
- a DBT-ICT Centre for Energy Biosciences , Institute of Chemical Technology , Mumbai , India
| | - Arvind M Lali
- a DBT-ICT Centre for Energy Biosciences , Institute of Chemical Technology , Mumbai , India
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14
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Abstract
This study used a rice bran oil solid fat fraction (RBOSF) to produce cocoa butter alternatives via interesterification reaction catalyzed by immobilized lipase (Lipozyme® RM IM) in hexane. Effects of reaction time (6, 12, and 18 h), temperature (55, 60, and 65°C), mole ratios of 3 substrates [RBOSF:palm olein:C18:0 donors (1:1:2, 1:2:3, and 1:2:6)] were determined. The substrate system was dissolved in 3 mL of hexane and 10% of lipase was added. Two sources of C18:0 donors, stearic acid (SAd) and ethyl stearate (ESd) were used. Pancreatic lipase - catalyzed sn-2 positional analysis was also performed on both substrates and structured lipids (interesterification products). Structured lipids (SL) were analyzed by gas - liquid chromatography (G40.35LC) for fatty acid composition. Major fatty acids of RBOSF were C18:1, oleic acid (OA, 41.15±0.01%), C18:2, linoleic acid (LA, 30.05±0.01%) and C16:0, palmitic acid (PA, 22.64±0.01%), respectively. A commercial raw cocoa butter (CB) contained C18:0, stearic acid (SA, 33.13±0.04%), OA (32.52±0.03%), and PA (28.90±0.01%), respectively. Fatty acids at sn-2 position of RBOSF were OA (46.52±0.63%) and LA (42.98±1.1%), while major fatty acid at sn-2 position of CB was OA (85.24±1.22%). The RBOSF had low SA (2.40±0.01%) compared to CB (33.13±0.04%). The content of OA (46.52±0.63%) at sn-2 position in RBOSF was half of that found in CB (85.24±1.22%). Optimal reaction was 1:2:6 mole ratio of the substrate (RBOSF:PO:SAd), at 65°C for 12 h. Fatty acid compositions of the SL were 31.72±0.99% SA, 30.91±0.53% LA, 23.18±0.32% OA, and 13.26±0.34% PA, respectively. Fatty acids at sn-2 position of the SL were 53.72±4.21% OA, 25.11±3.69% LA, 14.18±1.58% PA, and 6.99±0.02% SA, respectively. DSC curves showed the melting point of CB at 20.94°C, while those of the SL were 14.15 and 40.35°C, respectively. The melting completion temperature (Tmc) of CB was 25.5°C while that of SL was 43.9°C, respectively.
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Affiliation(s)
| | - Garima Pande
- Department of Food Science and Technology, The University of Georgia
| | | | - Casimir C Akoh
- Department of Food Science and Technology, The University of Georgia
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15
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Sloop GD, Weidman JJ, St Cyr JA. Perspective: interesterified triglycerides, the recent increase in deaths from heart disease, and elevated blood viscosity. Ther Adv Cardiovasc Dis 2018; 12:23-28. [PMID: 29265001 PMCID: PMC5933641 DOI: 10.1177/1753944717745507] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Accepted: 11/07/2017] [Indexed: 01/30/2023] Open
Abstract
The authors hypothesize that consumption of interesterified fats may be the cause of the continuous increase in cardiovascular deaths in the United States which began in 2011. Interesterification is a method of producing solid fats from vegetable oil and began to supplant partial hydrogenation for this purpose upon recognition of the danger of trans fats to cardiovascular health. Long, straight carbon chains, as are present in saturated and trans fatty acids, decrease the fluidity of the erythrocyte cell membrane, which decreases erythrocyte deformability and increases blood viscosity. This decrease in cell membrane fluidity is caused by increased van der Waals interactions, which also solidify dietary fats. Elevated blood viscosity is favored as the pathogenic mechanism by which trans fats increase cardiovascular mortality because changes in lipoprotein levels do not account for all the mortality attributable to their consumption. The rapid changes in cardiovascular mortality noted with the introduction and withdrawal of trans fats from the food supply are reviewed. The evidence implicating elevated blood viscosity in cardiovascular disease is also reviewed. Data regarding the production and consumption of interesterified fats in the US should be released in order to determine if there is an association with the observed increase in cardiovascular deaths.
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Guedes AMM, Antoniassi R, Galdeano MC, Grimaldi R, Carvalho MGD, Wilhelm AE, Marangoni AG. Length-scale Specific Crystalline Structural Changes Induced by Molecular Randomization of Pequi Oil. J Oleo Sci 2017; 66:469-478. [PMID: 28413191 DOI: 10.5650/jos.ess16192] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Pequi fruit (Caryocar brasiliense Camb) is considered important since its pulp has a high content of oil and carotenoids. The oil's triacylglycerols (TAGs) contain mainly oleic (~57%) and palmitic (~36%) fatty acids, distributed primarily among POO, POP/PPO, and OOO TAGs. It displays a tendency to fractionate upon storage and has a relatively low melting temperature (SFC of 4% at 25°C). Pequi oil was modified through chemical interesterification, which increased the PPP content to ~6%. This caused a flattening in the SFC-temperature profile, raising the end of melt temperature significantly (SFC of 4% at 39°C). The interesterified oil does not fractionate and is thermally stable up to 40°C, with an SFC-temperature profile resembling that of roll-in shortening (SFC of 31% at 16°C) despite containing high amounts of oleic acid. Crystallization and melting behavior changed. Crystal packing became more disorganized as evidenced by a significant decrease in crystalline domain size in the [001] direction from 42.3 nm to 32.1 nm. Polymorphism remained of the triclinic (β) subcell type but polytypism changed from the 3L to the 2L type. Polarized light microscopy demonstrated that interesterification dramatically decreased crystal size, consistent with a higher rate of nucleation in the material. Moreover, the dramatic improvement in physical stability and functionality was not accompanied by a significant decrease in total carotenoid content (~390 mg/kg).
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Xie W, Chen J. Heterogeneous interesterification of triacylglycerols catalyzed by using potassium-doped alumina as a solid catalyst. J Agric Food Chem 2014; 62:10414-10421. [PMID: 25298314 DOI: 10.1021/jf503726a] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Heterogeneous interesterification of vegetable oils offers an environmentally more attractive option for the modification of edible oils to meet the specifications for certain food applications. In this work, potassium-doped alumina (KNO3/Al2O3) was prepared using an impregnation method, followed by calcinations at a temperature of 700 °C, and was then employed as heterogeneous catalysts for the interesterification of triacylglycerols. The solid catalyst was characterized by means of Hammett titration method, power X-ray diffraction, scanning electron microscopy, and nitrogen adsorption-desorption techniques. It was determined that the catalyst with KNO3 loading of 35% on alumina support and calcined at 700 °C exhibited the best catalytic activities toward the interesterification between soybean oil and methyl stearate under solvent-free conditions. Also, the solid base catalyst was successfully applied to the interesterification of soybean oil and lard blends in a heterogeneous manner. The physicochemical properties of the interesterified products were investigated using gas chromatography, high-performance liquid chromatography, and confocal laser scanning microscopy. It was found that the slip melting point and crystal morphology had a significant variation after the interesterification reaction as a result of the modification in the TAG profile. With the solid base catalyst, an environmentally friendly approach for the interesterification of triacylglycerols in a heterogeneous manner was developed.
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Affiliation(s)
- Wenlei Xie
- School of Chemistry and Chemical Engineering, Henan University of Technology , Zhengzhou 450001, People's Republic of China
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Zhao SQ, Hu JN, Zhu XM, Bai CQ, Peng HL, Xiong H, Hu JW, Zhao Q. Characteristics and Feasibility of Trans-Free Plastic Fats through Lipozyme TL IM-Catalyzed Interesterification of Palm Stearin and Akebia trifoliata Variety Australis Seed Oil. J Agric Food Chem 2014; 62:3293-3300. [PMID: 24655125 DOI: 10.1021/jf500267e] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Akebia trifoliata var. australis seed oil (ASO) was used as an edible oil in China. However, in-depth research studies on ASO have yet to be conducted for production of plastic fats in food industry. In this work, an immobilized lipase from Thermomyces lanuginosus (TL IM) was employed to catalyze palm stearin (PS) with different ratios of ASO in a laboratory-scale operation at 60 °C. The physical properties [e.g., fatty acid profile, slip melting point (SMP), solid fat content (SFC), polymorphic form, and microstructure] of physical blends (PBs) were analyzed and compared with those of the interesterified products (IPs). Results showed that SMPs of IPs (33.20-37.60 °C) decreased compared with those of PBs (48.03-49.30 °C). Meanwhile, IPs showed a good SFC range from 16.11% to 28.29% at 25 °C with mostly β' polymorphic forms determined by X-ray diffraction analysis. It should be mentioned that no trans fatty acids (TFAs) were detected in any products, suggesting much more health-benefits of IPs. Texture tests showed that PBs (3318.19 ± 86.67 g) were markedly harder than IPs (557.02 ± 12.75 g). Conclusively, our study demonstrated that ASO can be utilized to produce trans-free plastic fats with good qualities through lipase-catalyzed interesterification.
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Affiliation(s)
- Shi-Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Jiang-Ning Hu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Xue-Mei Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Chun-Qing Bai
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Hai-Long Peng
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
- Department of Chemical Engineering, Nanchang University , Nanchang 330031, PR China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Ju-Wu Hu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
- Jiangxi Academy of Science, Nanchang, Jiangxi, 330029, PR China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
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Cao Y, Qi S, Zhang Y, Wang X, Yang B, Wang Y. Synthesis of structured lipids by lipase-catalyzed interesterification of triacetin with camellia oil methyl esters and preliminary evaluation of their plasma lipid-lowering effect in mice. Molecules 2013; 18:3733-44. [PMID: 23529033 PMCID: PMC6269813 DOI: 10.3390/molecules18043733] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 03/15/2013] [Accepted: 03/15/2013] [Indexed: 11/25/2022] Open
Abstract
Structured lipids (SLCTs triacylglycerols with short- and long-chain acyl residues) were synthesized by interesterification of triacetin and fatty acid methyl esters (FAMEs) from camellia oil, followed by molecular distillation for purification. Different commercial immobilized lipases (Lipozyme RM IM and Novozyme 435), the substrate molar ratios of FAMEs to triacetin, the reaction temperatures and the lipase amounts were studied for their efficiency in producing SLCTs. Results showed that Novozyme 435 was more suitable for this reaction system. Moreover, the optimal reaction conditions for the highest conversion of FAMEs and the highest LLS-TAGs (triacylglycerols with one short- and two long-chain acyl residues) yields were achieved at a molar ratio of FAMEs to triacetin of 3:1, 50 °C of reaction temperature and a lipase amount of 4% (w/v). Scale-up was conducted based on the optimized reaction conditions. Results showed that after 24 h of reaction , the conversion rate of FAMEs was 82.4% and the rate of disubstituted triacetin was 52.4 mol%. The final product yield rate was 94.6%. The effects of the synthesized SLCTs on the plasma lipid level of fasting mice were also studied. The SLCTs could effectively lessen the total triacylglycerol levels in plasma compared to the triacylglycerol group in fasting NIH mice. It suggested that this type of structured lipid might be beneficial for human health, especially for the prevention of obesity.
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Affiliation(s)
- Yu Cao
- School of Bioscience and Biotechnology, South China University of Technology, Guangzhou 510006, China
| | - Suijian Qi
- College of Light Industry and Food Sciences, Key Lab of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yang Zhang
- School of Bioscience and Biotechnology, South China University of Technology, Guangzhou 510006, China
| | - Xiaoning Wang
- School of Bioscience and Biotechnology, South China University of Technology, Guangzhou 510006, China
| | - Bo Yang
- School of Bioscience and Biotechnology, South China University of Technology, Guangzhou 510006, China
| | - Yonghua Wang
- College of Light Industry and Food Sciences, Key Lab of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510640, China
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Abstract
Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. A groundswell of public sentiment is causing regulatory bodies to ban the use of trans fats in foods. Alternatives to trans fats are needed now in order to preserve the freshness and provide an appealing texture of many packaged foods. As trans fats become phased out, there are eight types of approaches currently being developed to substitute for these fats as ingredients for baked and fried foods: (1) modified hydrogenation, (2) genetically modified seeds, (3) interesterification, (4) fractionation and blending, (5) butter and animal fat, (6) natural saturated oils, (7) natural unsaturated oils, and (8) fat substitutes. These alternatives to trans fats will require close scrutiny to ascertain whether they will also turn out to be linked with cardiovascular disease.
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Affiliation(s)
- David C Klonoff
- Mills-Peninsula Health Services, San Mateo, California 94401, USA.
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Abstract
Generally, structured lipids (SLs) are triacylglycerols (TAGs) that have been modified to change the fatty acid composition and/or their positional distribution in glycerol backbone by chemically and/or enzymatically catalyzed reactions and/or genetic engineering. More specifically, SLs are modified TAGs with improved nutritional or functional properties. SLs provide an effective means for producing tailor-made lipids with desired physical characteristics, chemical properties, and/or nutritional benefits. The production, commercialization outlook, medical, and food applications of SLs are reviewed here. Physical property measurements for SL in food systems and future research needs for increased industrial acceptance are also included in this review.
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Affiliation(s)
- H T Osborn
- The authors are with the Univ. of Georgia, Dept. of Food Science and Technology, Food Science Building, Athens, GA 30602-7610
| | - C C Akoh
- The authors are with the Univ. of Georgia, Dept. of Food Science and Technology, Food Science Building, Athens, GA 30602-7610
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