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Subroto E, Supriyanto, Utami T, Hidayat C. Enzymatic glycerolysis-interesterification of palm stearin-olein blend for synthesis structured lipid containing high mono- and diacylglycerol. Food Sci Biotechnol 2019; 28:511-517. [PMID: 30956863 PMCID: PMC6431351 DOI: 10.1007/s10068-018-0462-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 08/15/2018] [Accepted: 08/23/2018] [Indexed: 10/28/2022] Open
Abstract
The objective of this research was to evaluate enzymatic glycerolysis-interesterification to synthesize structured lipids (SLs) containing high monoacylglycerol (MAG) and diacylglycerol (DAG) from a palm stearin-olein blend (PS-PO blend). The results showed that the optimum conditions for the solvent to fat ratio, glycerol to fat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1, and 15% (w/w), respectively. The conversion rate of MAG and DAG decreased at a high glycerol to fat ratio, low solvent to fat ratio, and high enzyme concentration due to an increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were 60.19% and 96.80%, respectively. The hardness of the SLs increased about 3.1-fold. The MAG, DAG, and triacylglycerol conversion rates were 0.45, 0.48, and 1.02%/h, respectively. Thus, glycerolysis-interesterification of a PS-PO blend increased DAG and MAG concentrations and further improved the hardness, emulsion capacity, and emulsion stability of the SLs.
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Affiliation(s)
- Edy Subroto
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Supriyanto
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Tyas Utami
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Chusnul Hidayat
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia
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Ghazani SM, Marangoni AG. Facile lipase-catalyzed synthesis of a chocolate fat mimetic. Sci Rep 2018; 8:15271. [PMID: 30323241 PMCID: PMC6189139 DOI: 10.1038/s41598-018-33600-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Accepted: 10/02/2018] [Indexed: 12/04/2022] Open
Abstract
A cocoa butter equivalent (CBE) was synthesized enzymatically from readily available edible fats with fatty acid and triacylglycerol compositions that closely resemble the fat present in chocolate, cocoa butter. A commercially available immobilized fungal lipase, Lipozyme RM IM, was used as the reaction catalyst. Reaction parameters were a temperature of 65 °C, water activity of 0.11, a 4 h reaction time, and a substrate mass ratio of a commercial enzymatically synthesized shea stearin (SS) to palm mid-fraction (PMF) of 6:4 (w/w). Fractionation was also used after reaction completion to further approach the triacylglycerol composition of cocoa butter by removing trisaturated and unsaturated triacylglycerols. The yield of the triglyceride 1-palmitoyl-2-oleoyl, 3-stearoyl-glycerol (POS) produced was 57.7% (w/w). The amounts of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), (POS) and 1,3-stearoyl-2-oleoyl-glycerol (SOS) in the final CBE were 11.2%, 36.3%, and 34.8%, respectively. In comparison, the amounts of POP, POS and SOS in the cocoa butter used in this study were 15.2%, 38.2%, and 27.8%, respectively. No significant differences (P > 0.05) in melting point and enthalpy of fusion between CB and the CBE were observed. In comparison, a non-interesterified blend of SS and PMF (60:40 w/w) showed significantly (P < 0.05) higher melting point and lower enthalpy of fusion compared to CB. The crystal polymorphic form V of CB (β2-3L) was similar to that of CBE and SS/PMF (60:40 w/w). The solid fat content (SFC) vs. temperature profile of the CBE generally resembled that of CB, except that the CBE had significantly (P < 0.05) higher SFCs at 5, 10, 15, 20 and 25 °C compared to both CB and SS/PMF (60:40 w/w). Addition of 15% (w/w) CBE to CB did not cause any changes in physical properties (melting point, SFC and crystal polymorphic forms) of the CB. This study demonstrates the potential for synthesizing a CB-like CBE using a green, rapid, straightforward one step enzymatic conversion followed by fractionation from widely available edible fats.
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Affiliation(s)
- Saeed M Ghazani
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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Badu M, Awudza J, Budd PM, Yeates S. Determination of Physical Properties and Crystallization Kinetics of Oil From Allanblackia Seeds and Shea Nuts Under Different Thermal Conditions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700156] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mercy Badu
- Department of ChemistryKwame Nkrumah University of Science and Technology,KumasiGhana
| | - Johannes Awudza
- Department of ChemistryKwame Nkrumah University of Science and Technology,KumasiGhana
| | - Peter M. Budd
- The School of ChemistryUniversity of ManchesterManchesterM13 9PLUnited Kingdom
| | - Stephen Yeates
- The School of ChemistryUniversity of ManchesterManchesterM13 9PLUnited Kingdom
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Biswas N, Cheow YL, Tan CP, Siow LF. Physicochemical Properties of Enzymatically Produced Palm-Oil-Based Cocoa Butter Substitute (CBS) With Cocoa Butter Mixture. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700205] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nirupam Biswas
- School of Science; Monash University Malaysia; 47500 Bandar Sunway Selangor D.E. Malaysia
| | - Yuen Lin Cheow
- School of Science; Monash University Malaysia; 47500 Bandar Sunway Selangor D.E. Malaysia
| | - Chin Ping Tan
- Faculty of Food Science and Technology; Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor D.E. Malaysia
| | - Lee Fong Siow
- School of Science; Monash University Malaysia; 47500 Bandar Sunway Selangor D.E. Malaysia
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Sánchez DA, Tonetto GM, Ferreira ML. Burkholderia cepacia
lipase: A versatile catalyst in synthesis reactions. Biotechnol Bioeng 2017; 115:6-24. [DOI: 10.1002/bit.26458] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 07/14/2017] [Accepted: 09/21/2017] [Indexed: 12/19/2022]
Affiliation(s)
- Daniel A. Sánchez
- Planta Piloto de Ingeniería Química (PLAPIQUI), Universidad Nacional del Sur; CONICET; Bahía Blanca Argentina
| | - Gabriela M. Tonetto
- Planta Piloto de Ingeniería Química (PLAPIQUI), Universidad Nacional del Sur; CONICET; Bahía Blanca Argentina
| | - María L. Ferreira
- Planta Piloto de Ingeniería Química (PLAPIQUI), Universidad Nacional del Sur; CONICET; Bahía Blanca Argentina
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Biswas N, Cheow YL, Tan CP, Siow LF. Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.039] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Khan M, Sathya TA. Extremozymes from metagenome: Potential applications in food processing. Crit Rev Food Sci Nutr 2017; 58:2017-2025. [PMID: 28605203 DOI: 10.1080/10408398.2017.1296408] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The long-established use of enzymes for food processing and product formulation has resulted in an increased enzyme market compounding to 7.0% annual growth rate. Advancements in molecular biology and recognition that enzymes with specific properties have application for industrial production of infant, baby and functional foods boosted research toward sourcing the genes of microorganisms for enzymes with distinctive properties. In this regard, functional metagenomics for extremozymes has gained attention on the premise that such enzymes can catalyze specific reactions. Hence, metagenomics that can isolate functional genes of unculturable extremophilic microorganisms has expanded attention as a promising tool. Developments in this field of research in relation to food sector are reviewed.
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Affiliation(s)
- Mahejibin Khan
- a CSIR-Central Food Technological Research Institute-Resource Centre Lucknow , India.,c Academy of Scientific and Innovative Research , New Delhi , India
| | - T A Sathya
- b CSIR-Central Food Technological Research Institute , Mysore , India.,c Academy of Scientific and Innovative Research , New Delhi , India
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Kadivar S, De Clercq N, Danthine S, Dewettinck K. Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500267] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Sheida Kadivar
- Laboratory of Food Technology and Engineering; Ghent University; Ghent Belgium
| | - Nathalie De Clercq
- Laboratory of Food Technology and Engineering; Ghent University; Ghent Belgium
| | - Sabine Danthine
- Laboratory of Food Science and Formulation; University of Liege; Gembloux Agro Bio-Tech; Gembloux Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering; Ghent University; Ghent Belgium
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Abdi Hasibuan H, Fitri S, Prima Hardika A. SINTESA POP FAT MELALUI INTERESTERIFIKASI DAN FRAKSINASI BERBAHAN MINYAK SAWIT DAN OLEIN SUPER TERHIDROGENASI. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2015. [DOI: 10.6066/jtip.2015.26.2.232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Abstract
Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the correlation of saturated fatty acid intake with coronary artery disease. This recommendation has not been easy to achieve because saturated fatty acids play an important role in the quality, shelf life, and acceptability of foods. This is because solid fats are critical to producing desirable textures (e.g., creaminess, lubrication, and melt-away properties) and are important in the structure of foods such as frozen desserts, baked goods, and confectionary products. In addition, replacement of saturated fats with unsaturated fats is limited by their susceptibility to oxidative rancidity, which decreases product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. This article will discuss the fundamental chemical and physical properties in fats and how these properties affect food texture, structure, flavor, and susceptibility to degradation. The current sources of solid fats will be reviewed and potential replacements for solid fats will be discussed.
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Affiliation(s)
- Samantha A Vieira
- Department of Food Science, University of Massachusetts, Amherst, MA; and
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA; and Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA; and Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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Enzymatic Production of Cocoa Butter Equivalents High in 1-Palmitoyl-2-oleoyl-3-stearin in Continuous Packed Bed Reactors. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2412-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Lipase-Catalyzed Acidolysis of Palm Mid Fraction Oil with Palmitic and Stearic Fatty Acid Mixture for Production of Cocoa Butter Equivalent. Appl Biochem Biotechnol 2013; 171:655-66. [DOI: 10.1007/s12010-013-0381-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2013] [Accepted: 07/01/2013] [Indexed: 11/27/2022]
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Kang K, Kim S, Kim I, Lee C, Kim B. Selective enrichment of symmetric monounsaturated triacylglycerols from palm stearin by double solvent fractionation. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zarringhalami S, Sahari MA, Barzegar M, Hamidi-Esfehani Z. Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02162.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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TCHOBO FIDÃP, PIOMBO GEORGES, PINA MICHEL, SOUMANOU MOHAMEDM, VILLENEUVE PIERRE, SOHOUNHLOUE DOMINIQUEC. ENZYMATIC SYNTHESIS OF COCOA BUTTER EQUIVALENT THROUGH TRANSESTERIFICATION OFPENTADESMA BUTYRACEABUTTER. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4522.2009.01169.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Costales-Rodríguez R, Gibon V, Verhé R, De Greyt W. Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans-Margarine Formulation. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1395-2] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ciftçi ON, Fadiloğlu S, Göğüş F. Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor. BIORESOURCE TECHNOLOGY 2009; 100:324-329. [PMID: 18606538 DOI: 10.1016/j.biortech.2008.05.035] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2008] [Revised: 05/21/2008] [Accepted: 05/23/2008] [Indexed: 05/26/2023]
Abstract
Refined olive pomace oil (ROPO) was utilized as a source oil for production of cocoa butter-like fat. Immobilized sn-1,3 specific lipase catalyzed acidolysis of ROPO with palmitic (PA) and stearic (SA) acids was performed in a laboratory scale packed-bed reactor. Effect of reactor conditions on product formation was studied at various substrate mole ratios (ROPO:PA:SA; 1:1:1, 1:1:3, 1:3:3, 1:2:6), enzyme loads (10%, 20%, 40%), substrate flow rates (1.5, 4.5, 7.5, 15 ml/min) and solvent amounts (150, 400 ml). The highest yield (10.9% POP, 19.7% POS and 11.2% SOS) was obtained at 40% enzyme load, 1:2:6 substrate mole ratio, 45 degrees C, 7.5 ml/min substrate flow rate, 150 ml solvent and 3h reaction time. The melting profile and SFC of the product were comparable to those of CB. Polarized light microscope (PLM) images showed no drastic changes in polymorphic behavior between CB and product.
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Affiliation(s)
- Ozan Nazim Ciftçi
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
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