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Ooi EZH, Ab Karim NA, Chan ES, Wang Y, Tang TK, Tong SC, Khor YP, Lee YY. Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3958-3970. [PMID: 38284502 DOI: 10.1002/jsfa.13278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 12/07/2023] [Accepted: 01/07/2024] [Indexed: 01/30/2024]
Abstract
BACKGROUND As a by-product of the palm oil industry, palm stearin is often overlooked despite having several beneficial properties, such as excellent stability, which is critically essential to meet the demand of the global food trend in producing safer processed food. Specifically, deep frying of food is often associated with the production of toxic compounds that could potentially migrate into the food system when oils are degraded under continuous heating. The incorporation of palm stearin is regarded as a cost-effective and efficient method to modify the fatty acid composition of oils, enhance the frying qualities and lower the degradation rate. RESULTS This study blended 5% and 10% palm stearin into palm oil to investigate the deep-frying performance and impact on food quality. Increasing the palm stearin content improved the frying oil's oxidative and hydrolytic stability, evidenced by reduction of total polar material, free fatty acid and total oxidation value. Addition of palm stearin increased the slip melting point which improved the oil's oxidative stability but no significant increase in oil content of instant noodles was observed. Scanning electron microscopy and fluorescence microscopy showed the formation of larger pores in the noodle structure that facilitated oil retention. CONCLUSION Blending palm stearin into frying oil enhanced the frying stability and minimally affected the oil uptake in instant noodles. This article presents the viability of blending palm stearin into frying oils to develop longer-lasting frying oils. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Eldwin Ze Hao Ooi
- School of Science, Monash University Malaysia, Subang Jaya, Malaysia
| | - Nur Azwani Ab Karim
- Sime Darby Research Sdn Bhd, R&D Carey Island-Upstream, Carey Island, Malaysia
| | - Eng-Seng Chan
- Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia
- Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Subang Jaya, Malaysia
| | - Yong Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, China
| | | | - Shi Cheng Tong
- School of Science, Monash University Malaysia, Subang Jaya, Malaysia
| | - Yih Phing Khor
- Sime Darby Plantation Technology Centre, Ground Floor, Block A, UPM-MTDC III Technology Centre, Serdang, Malaysia
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Subang Jaya, Malaysia
- Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Subang Jaya, Malaysia
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Li X, Cheng Y, Xu Z, Lin X, Xu B, Wang Z, Li P, Nian B. Interface chemistry affected the digestion fate of ketogenic diet based on medium- and long-chain triglycerides. Food Res Int 2024; 180:114059. [PMID: 38395552 DOI: 10.1016/j.foodres.2024.114059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 01/15/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
Ketogenic diet, characterized by high fat and low carbohydrate content, is gradually becoming a new perspective in the human diet; however, the mechanism of digestion of ketogenic diet remains unknown. In this study, we explored the oil-water interface to elucidate the digestion of a ketogenic diet based on typical representative medium- and long-chain triglycerides. The free fatty acids (FFAs) release indicated that glycerol trioctanoate with a shorter carbon chain (FFA = 920.55 ± 10.17 μmol) was significantly more digestible than glycerol tripalmitate (851.36 ± 9.48 μmol) and glycerol tristearate (805.81 ± 10.03 μmol). Particle size analysis revealed that the length of the carbon chain increased the size of triglycerides, resulting in a decreased contact area with lipase. The interfacial phenomenon indicated that the longer the carbon chain of triglycerides, the greater the reduction in binding capacity with salt ions in the digestive solution. Fluorescence spectroscopy analysis showed that the length of the carbon chain induced the displacement of the lipase peak, suggesting that the carbon chain length could alter the structure of lipase. Molecular dynamics simulation showed that the longer the carbon chain of triglycerides, the easier it was to loosen the structure of lipase. Bond energy analysis showed that the carbon chain length of triglycerides was positively correlated with the bond energy strength of the ester bonding. In conclusion, this study emphasizes that the ketogenic diet should primarily consist of shorter carbon chain triglycerides because carbon chain length can alter the digestion of triglycerides. This provides a new perspective on the quest for more effective ketogenic diet, in line with the current view of healthy diet.
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Affiliation(s)
- Xue Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zheng Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiujun Lin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Bolin Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ziwei Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Pan Li
- Hunan Guanglu Testing Co., Ltd., Changsha 410000, China
| | - Binbin Nian
- State Key Laboratory of Materials-Oriented Chemical Engineering, School of Pharmaceutical Sciences, Nanjing Tech University, Nanjing 210009, China.
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Wang Y, Wei W, Liu R, Chang M, Jin Q, Wang X. Synthesis of eicosapentaenoic acid-enriched medium- and long-chain triglyceride by lipase-catalyzed transesterification: a novel strategy for clinical nutrition intervention. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4767-4777. [PMID: 36891643 DOI: 10.1002/jsfa.12542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 01/29/2023] [Accepted: 03/08/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Eicosapentaenoic acid (EPA) has been recognized as a promising nutrient to improve therapeutic efficacy for cancer patients. Nevertheless, there are certain limitations to the application of EPA due to its structural characteristics. To maximize the nutritive value of EPA, a type of medium- and long-chain triacylglycerol (MLCT) enriched with EPA was designed and synthesized using the lipase-catalyzed transesterification of medium-chain triglyceride (MCT) and EPA-enriched fish oil (FO). RESULTS The optimum synthesis conditions for EPA-enriched MLCT used Lipozyme RM as catalyst, and had a substrate mass ratio (MCT/EPA-enriched FO) of 3:1, lipase loading of 80 g kg-1 , a reaction temperature of 60 °C, and a reaction time of 6 h. The MLCT content was as high as 80.79% after the transesterification reaction and the purification, and the content of MLCT containing EPA accounted for 70.21%. The distribution of EPA at the sn-2 position showed a significant increase in MLCT compared with the original substrate, from 18.89% to 26.93%. The in vitro digestion results demonstrated that MLCT had a significantly higher EPA bioaccessibility than the original substrate. CONCLUSION Eicosapentaenoic acid-enriched MLCT was developed. This may provide a novel strategy for clinical nutritional intervention. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yandan Wang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Wei
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruijie Liu
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ming Chang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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4
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The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion. Food Chem 2023; 418:135947. [PMID: 36996650 DOI: 10.1016/j.foodchem.2023.135947] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 03/07/2023] [Accepted: 03/11/2023] [Indexed: 03/17/2023]
Abstract
The triglyceride (TAG) structure of lipids may affect their nutritional properties by affecting the process of digestion and absorption. In this paper, a mixture of medium-chain triglycerides and long-chain triglycerides (PM) and medium- and long-chain triglycerides (MLCT) were selected to explore the effects of triglyceride structure on in vitro digestion and bioaccessibility. The results showed that MLCT released more free fatty acids (FFAs) than PM (99.88% vs 92.82%, P < 0.05). The first-order rate constant for FFA release from MLCT was lower than that for PM (0.0395 vs 0.0444 s-1, P < 0.05), which suggests that the rates of PM digestion were faster than those of MLCT. Our results demonstrated that DHA and EPA were more bioaccessible from MLCT than from PM. These results highlighted the important role of TAG structure in regulation of lipid digestibility and bioaccessibility.
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Lee ZJ, Tong SC, Tang TK, Lee YY. Palm-based cellulose nanofiber isolated from mechano-chemical processing as sustainable rheological modifier in reduced fat mayonnaise. J Food Sci 2022; 87:3542-3561. [PMID: 35833588 PMCID: PMC9546297 DOI: 10.1111/1750-3841.16250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/21/2022] [Accepted: 06/23/2022] [Indexed: 11/30/2022]
Abstract
Abstract Reducing fat intake from our daily diet serves to be an effective way to combat the rising obesity issue worldwide. Hence, reducing fat content in mayonnaise, a high fat food product, is one of the primary trends in the food industry. To date, research on the use of nanocellulose, a new and emerging form of fat mimetic, in mayonnaise formulation remains limited. This study sets out to formulate reduced fat 5%, 15%, and 30% mayonnaise using varying concentration of nanocellulose synthesized from palm pressed fiber followed by a 20‐day stability study. Nanocellulose was synthesized with particle size of 106.0 ± 18.7 nm and zeta potential of −72.5 ± 2.26 mV. It was used as fat mimetic in mayonnaise. Rheological analysis conducted showed that incorporation of nanocellulose into reduced fat mayonnaise formulation was able to counteract the loss of viscosity in mayonnaise caused by fat content reduction. This finding was further supported by the smaller oil droplets that are closely packed in reduced fat mayonnaise formulation when viewed under light microscope. Nonetheless, significant oil droplet coalescence was found in reduced fat mayonnaise formulations during storage period which could lead to loss of viscosity. Taken together, these findings suggest that CNF was able to act as fat mimetic upon formulation of mayonnaise but the same cannot be said during long term storage of mayonnaise. Practical Application We successfully isolated nanocellulose from palm biomass (palm pressed fiber) using green approach and used it as a fat replacer for preparation of 5%, 15%, and 30% reduced fat mayonnaise. A computation study revealed a strong binding affinity of the nanocellulose on the lipase active site essential to inhibit the digestion of fats and oils. Therefore, nanocellulose demonstrated a huge potential to be used as not only as fat replacer but also rheological modifier for the development of reduced fat or vegan foods.
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Affiliation(s)
- Zu Jia Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Shi-Cheng Tong
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Teck-Kim Tang
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - 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
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6
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Chai WY, Krishnan UG, Sabaratnam V, Tan JBL. Assessment of coffee waste in formulation of substrate for oyster mushrooms Pleurotus pulmonarius and Pleurotus floridanus. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100075] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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7
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Ngoc Doan P, Tan T, Siow LF, Tey BT, Chan ES, Tang T, Abdul Karim NA, Phuah E, Lee Y. Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12488] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Phuong‐Anh Ngoc Doan
- School of Science Monash University Monash University Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia
| | - Tzyi‐Horng Tan
- School of Science Monash University Monash University Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia
| | - Lee Fong Siow
- School of Science Monash University Monash University Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia
| | - Beng Ti Tey
- Chemical Engineering Discipline School of Engineering, Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia
- Advanced Engineering Platform Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia
| | - Eng Seng Chan
- Chemical Engineering Discipline School of Engineering, Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia
- Monash‐Industry Palm Oil Research and Education Platform (MIPO) Monash University Bandar Sunway Selangor 47500 Malaysia
| | - Teck‐Kim Tang
- International Joint Laboratory on Plant Oils Processing and Safety (POPS) Jinan University‐Univesiti Putra Malaysia, Institute of Bioscience, Universiti Putra Malaysia Serdang Selangor 43400 Malaysia
| | - Nur Azwani Abdul Karim
- Sime Darby Research Sdn Bhd R&D Carey Island‐Upstream Lot 2664 Jln Pulau Carey, Carey Island Selangor 42960 Malaysia
| | - Eng‐Tong Phuah
- Department and Agricultural and Food Science Universiti Tunku Abdul Rahman Kampar Perak 31900 Malaysia
| | - Yee‐Ying Lee
- School of Science Monash University Monash University Jalan Lagoon Selatan, Bandar Sunway Selangor 47500 Malaysia
- Monash‐Industry Palm Oil Research and Education Platform (MIPO) Monash University Bandar Sunway Selangor 47500 Malaysia
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8
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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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Huang Z, Cao Z, Guo Z, Chen L, Wang Z, Sui X, Jiang L. Lipase catalysis of α-linolenic acid-rich medium- and long-chain triacylglycerols from perilla oil and medium-chain triacylglycerols with reduced by-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4565-4574. [PMID: 32419135 DOI: 10.1002/jsfa.10515] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/10/2020] [Accepted: 05/18/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Medium- and long- chain triacylglycerols (MLCTs) are functional structural lipids that can provide the human body with essential fatty acids and a faster energy supply. This study aimed to prepare MLCTs rich in α-linolenic by enzymatic interesterification of perilla oil and medium-chain triacylglycerols (MCTs), catalyzed by Lipozyme RM IM, Lipozyme TL IM, Lipozyme 435, and Novozyme 435 respectively. RESULTS The effects of lipase loading, concentration of MCTs, reaction temperature, and reaction time on the yield of MLCTs were investigated. It was found that the reaction achieved more than a 70% yield of MLCTs in triacylglycerols under the conditions of 400 g kg-1 MCTs and 60 g kg-1 lipase loading after equilibrium. A novel two-stage deodorization was also applied to purify the interesterification products. The triacylglycerols reach over 97% purity in the products with significant removal (P < 0.05) of the free fatty acids, and the trans fatty acids were strictly controlled at below 1%. There was more than 40% α-linolenic in the purified products, with long-chain fatty acids mostly occupying the desired sn-2 position in acylglycerols, which are more active in hydrolysis. CONCLUSION A series of novel α-linolenic acid-rich medium- and long-chain triacylglycerols was prepared. Under appropriate reaction conditions, the yield of MLCTs in triacylglycerols was above 70%. A novel two-stage deodorization can be used to promote the elimination of free fatty acids and limit the generation of trans fatty acids. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zhaoxian Huang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhenyu Cao
- Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition & Health Research Institute, Beijing, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Liang Chen
- Jiangsu Yiming Biological Technology Co., Ltd, Taizhou, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
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Yuan T, Wei W, Wang X, Jin Q. Biosynthesis of structured lipids enriched with medium and long-chain triacylglycerols for human milk fat substitute. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109255] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Zhang Z, Zhang S, Lee WJ, Lai OM, Tan CP, Wang Y. Production of Structured Triacylglycerol
via
Enzymatic Interesterification of Medium‐Chain Triacylglycerol and Soybean Oil Using a Pilot‐Scale Solvent‐Free Packed Bed Reactor. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12319] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zhen Zhang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and EngineeringJinan University Guangzhou Guangdong 510632 China
| | - Siwen Zhang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and EngineeringJinan University Guangzhou Guangdong 510632 China
- National R&D Center for Freshwater Fish ProcessingJiangxi Normal University Nanchang Jiangxi 330022 China
| | - Wan Jun Lee
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and EngineeringJinan University Guangzhou Guangdong 510632 China
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular SciencesUniversiti Putra Malaysia UPM Serdang Selangor 43400 Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra Malaysia UPM Serdang Selangor 43400 Malaysia
| | - Yong Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and EngineeringJinan University Guangzhou Guangdong 510632 China
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Yue C, Ben H, Wang J, Li T, Yu G. Ultrasonic Pretreatment in Synthesis of Caprylic-Rich Structured Lipids by Lipase-Catalyzed Acidolysis of Corn Oil in Organic System and Its Physicochemical Properties. Foods 2019; 8:foods8110566. [PMID: 31718043 PMCID: PMC6915483 DOI: 10.3390/foods8110566] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/31/2019] [Accepted: 11/08/2019] [Indexed: 12/16/2022] Open
Abstract
The current work was to evaluate the lipase-catalyzed acidolysis of corn oil with caprylic acid (CA) in organic system under bath ultrasonic pretreatment and to analyze the physicochemical properties of structured lipids (SLs). Under optimum conditions (Novozym 40086 lipase, 200 W ultrasound power, 10 min ultrasound pretreatment time, 12% dosage of lipase, Triacylglycerol (TAG)/Free fatty acids (FFA): 1/8, 40 °C for 6 h), a 45.55% CA incorporation was obtained (named SLs-U). The highest CA incorporation was 32.75% for conventional method at reaction time of 10 h (named SLs-N). The predominant TAG types of SLs were MLM (medium-, long- and medium-chain-type TAGs) and MLL (medium-, long- and long-chain-type TAGs). X-ray diffraction analysis revealed that both SLs-U and SLs-N present β form. Differential scanning calorimetry (DSC) analysis showed that both SLs-U and SLs-N show a lower melting and crystallization temperature than corn oil. This study suggested that bath ultrasonic pretreatment can accelerate lipase-catalyzed acidolysis synthesis of MLM structured lipids in an organic system, and two kinds of structured lipids show similar physicochemical properties.
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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] [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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Chew SC, Tan CP, Lai OM, Nyam KL. Changes in 3-MCPD esters, glycidyl esters, bioactive compounds and oxidation indexes during kenaf seed oil refining. Food Sci Biotechnol 2018; 27:905-914. [PMID: 30263818 PMCID: PMC6049683 DOI: 10.1007/s10068-017-0295-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 11/20/2017] [Accepted: 12/08/2017] [Indexed: 01/14/2023] Open
Abstract
An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3-MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester (9.0 μg/kg) and glycidyl ester (54.8 μg/kg). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.
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Affiliation(s)
- Sook-Chin Chew
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Kar-Lin Nyam
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia
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15
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Ribeiro MDMM, Ming CC, Lopes TIB, Grimaldi R, Marsaioli AJ, Gonçalves LAG. Enzymatic synthesis of structured lipids from liquid and fully hydrogenated high oleic sunflower oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454943] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Chiu Chih Ming
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Campinas, Brazil
| | | | - Renato Grimaldi
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Campinas, Brazil
| | | | - Lireny Ap. G. Gonçalves
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Campinas, Brazil
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16
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Korma SA, Zou X, Ali AH, Abed SM, Jin Q, Wang X. Preparation of structured lipids enriched with medium- and long-chain triacylglycerols by enzymatic interesterification for infant formula. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2017.11.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Lu J, Jin Q, Wang X, Wang X. Preparation of medium and long chain triacylglycerols by lipase-catalyzed interesterification in a solvent-free system. Process Biochem 2017. [DOI: 10.1016/j.procbio.2016.12.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Shende D, Sidhu GK. Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3282-3295. [PMID: 27784922 PMCID: PMC5055892 DOI: 10.1007/s13197-016-2303-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/31/2016] [Accepted: 07/28/2016] [Indexed: 11/26/2022]
Abstract
The present study was aimed at optimizing the enzyme assisted aqueous extraction (EAAE) process for extraction of maize germ oil. The different EAAE process parameter viz., pH of the slurry, seed to water ratio, the temperature of incubation and time of hydrolysis were optimized for improving oil recovery and oil quality. The combined effect of independent variables on recovery of oil, time taken for oil extraction and various quality parameters were studied using response surface methodology. The designed experimental runs were conducted to obtain the optimal conditions as 5.85 pH of slurry, 1:6.92 seed to water ratio, 45.12 °C temperature of incubation and 1 h time of hydrolysis. Oil extracted under these conditions was light yellowish in color and had a pleasant nutty taste, with maximum oil recovery of 70 %. The extraction variables viz., pH of slurry, seed to water ratio, the temperature of incubation had a significant effect on recovery of oil and various quality characteristics, however the time of hydrolysis had a non significant effect.
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Affiliation(s)
- Deepika Shende
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, 141004 India
| | - Gagandeep Kaur Sidhu
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, 141004 India
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19
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Enzymatic Interesterification of Lauric Fat Blends Formulated by Grouping Triacylglycerol Melting Points. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2851-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Xu Z, Jin J, Adhikari P, Liang J, Xu X, Liu Y, Wang X. Sheaolein-based cold-soluble powder fats with medium- and long-chain triacylglycerol: production via chemical interesterification using sheaolein and palm kernel stearin. RSC Adv 2016. [DOI: 10.1039/c5ra27824d] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Medium- and long-chain triacylglycerol (MLCT) is increasingly popular because of its anti-obesity ability, and therefore the cold soluble powder fat containing such triacylglycerol is considered as a healthy functional food.
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Affiliation(s)
- Zhenbo Xu
- 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 214122
| | - 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 214122
| | - Prakash Adhikari
- Cargill Asia Pacific Food System (Beijing) Co., Ltd
- Beijing International Information Industry Base
- Beijing
- People's Republic of China
| | - Jun Liang
- Wilmar Biotechnology Research and Development Center (Shanghai) Co. Ltd
- Shanghai
- People's Republic of China
| | - Xuebing Xu
- Wilmar Biotechnology Research and Development Center (Shanghai) Co. Ltd
- Shanghai
- People's Republic of China
| | - Yuanfa Liu
- 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 214122
| | - 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 214122
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