Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide

Green Technologies for the Production of Modified Lipids

In recent years, the use of green solvents in enzyme catalysis of lipophilic compounds is achieving increasing interest from different perspectives. Conducting reactions under supercritical fluids, ionic liquids, deep eutectic solvents, and other green solvents affords opportunities to overcome problems associated with the lack of solubility of lipids in conventional solvents and the poor miscibility of substrates. Research on the biocatalytic production of modified lipids in the framework of green chemistry is conducted to improve the efficiency of obtaining the desired products as well as the selectivity, stability, and activity of the enzymatic systems. This overview describes the fundamentals and characteristics of several types of green solvents, the main variables involved in enzymatic processes, and examples and applications in the field of lipid modification.

Production of trans-free interesterified fat using indigenously immobilized lipase

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.

Effect of methanolic Prosopis farcta extract on storage stabilization of canola oil

The aim of the present study was to evaluate the effect of methanolic Prosopis farcta extract (PFE; 0, 200, 400, 600, 800 and 1000 ppm) on storage stabilization of canola oil during 24 days of accelerated storage. The canola oil was mainly comprised of oleic acid (65.01%), linoleic acid (19.56%), linolenic acid (8.11%) and palmitic acid (4.48%). The 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity and β-carotene bleaching ability of the PFE were 1.16 μg/ml and 0.09 mg/ml, respectively. Our study showed that total phenolic content of PFE was 365.72 ± 6.21 mg gallic acid/g of dried fruit quantified by Folin-Ciocalteu's method. Peroxide value, p-anisidine value and thiobarbituric acid value exhibited that PFE at concentration levels of 400, 600, 800 and 1000 ppm in canola oil had good antioxidant effect. According to the results of the present study. The induction periods of treated samples were significantly increased with increasing of PFE concentration. Indeed, the induction periods of oil were improved from 1.99 (control) to 3.32, 4.56, 8.32, 9.89 and 13.34 h by addition of 200, 400, 600, 800 and 1000 ppm of PFE, respectively.

Triacylglycerol composition, physico-chemical characteristics and oxidative stability of interesterified canola oil and fully hydrogenated cottonseed oil blends

Background

Partial hydrogenation process is used worldwide to produce shortening, baking, and pastry margarines for food applications. However, demand for such products is decreased during last decade due to their possible links to consumer health and disease. This has raised the need to replace hydrogenation with alternative acceptable interesterification process which has advantage in context of modifying the physico-chemical properties of edible fat-based products. Therefore, the main mandate of research was the development of functional fat through chemical interesterification of canola oil (CaO) and fully hydrogenated cottonseed oil (FHCSO) mixtures.

Methods

Blends were prepared in the proportions of 75:25 (T₁), 50:50 (T₂) and 25:75 (T₃) of CaO:FHCSO (w/w). Interesterification was performed using sodium methoxide (0.2 %) as catalyst at 120 °C, under reduced pressure and constant agitation for 60 minutes. The non-interesterified and interesterified CaO:FHCSO blends were evaluated for triacylglycerol (TAG) composition, physico-chemical characteristics, oxidative stability and consumer acceptability at 0, 30 and 60 days of storage interval.

Results

The oleic acid (58.3 ± 0.6 %) was predominantly present in CaO while the contents of stearic acid (72 ± 0.8 %) were significantly higher in FHCSO. Maximum trisaturated (S₃) contents (63.9 ± 0.5 %) were found in T₃ while monounsaturated (S₂U), diunsaturated (U₂S) and triunsaturated (U₃) contents were quite low in T₂ and T₃ before interesterification. A marked reduction in S₃ and U₃ contents with concomitant increase in S₂U and U₂S contents was observed for all CaO:FHCSO blends on interesterification. During storage, the changes in S₃, S₂U and U₂S contents were not found significant (p ≥ 0.05). However, maximum decrease 13 %, 7.5 and 5.6 % in U₃ contents for T₁, T₂ and T₃ was noted after 60-days of interesterification, respectively. The Lovibond color R, melting point, refractive index, specific gravity, peroxide and free fatty acids values of CaO:FHCSO blends decreased after interesterification and increased within the permissible limits during storage (p ≥ 0.05). The CaO:FHCSO blends maintained their sensory acceptability before and after interesterification which decreased significantly as storage length increased from days 30 to 60-days. Most important was the 50 % CaO:50 % FHCSO blend (T₂) which possessed the desirable TAG profile, physico-chemical and sensory characteristics coming from T₁ and T₃.

Conclusions

The present study concludes that functional lipids with desirable characteristics can be developed through interesterification of 50 % CaO:50 % FHCSO blend and should be explored as ingredient for the production of various healthier products for discerning consumers.

Immobilization of Yarrowia lipolytica Lipase on Macroporous Resin Using Different Methods: Characterization of the Biocatalysts in Hydrolysis Reaction

To improve the reusability and organic solvent tolerance of microbial lipase and expand the application of lipase (hydrolysis, esterification, and transesterification), we immobilized marine microbial lipase using different methods and determined the properties of immobilized lipases. Considering the activity and cost of immobilized lipase, the concentration of lipase was fixed at 2 mg/mL. The optimal temperature of immobilized lipases was 40°C and 5°C higher than free lipase. The activities of immobilized lipases were much higher than free lipase at alkaline pH (more than 50% at pH 12). The free lipase lost most activity (35.3%) and immobilized lipases retained more than 46.4% of their initial activity after 3 h heat treatment at 70°C. At alkaline pH, immobilized lipases were more stable than free lipase (more than 60% residue activity at pH 11 for 3 h). Immobilized lipases retained 80% of their activity after 5 cycles and increased enzyme activity (more than 108.7%) after 3 h treatment in tert-butanol. Immobilization of lipase which improved reusability of lipase and provided a chance to expand the application of marine microbial lipase in organic system expanded the application range of lipase to catalyze hydrolysis and esterification in harsh condition.

Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide

The processing parameters in enzymatic reactions using CO2-expanded (CX) lipids have strong effects on the physical properties of liquid phase, degree of interesterification, and physicochemical properties of the final reaction products. CX-canola oil and fully hydrogenated canola oil (FHCO) were interesterified using Lipozyme TL IM in a high pressure stirred batch reactor. The effects of immobilised enzyme load, pressure, substrate ratio and reaction time on the formation of mixed triacylglycerols (TG) from trisaturated and triunsaturated TG were investigated. The optimal immobilised enzyme load, pressure, substrate ratio and time for the degree of interesterification to reach the highest equilibrium state were 6% (w/v) of initial substrates, 10 MPa, blend with 30% (w/w) of FHCO and 2h, respectively. The physicochemical properties of the initial blend and interesterified products with different FHCO ratios obtained at optimal reaction conditions were determined in terms of TG composition, thermal behaviour and solid fat content (SFC). The amounts of saturated and triunsaturated TG decreased while the amounts of mixed TG increased as a result of interesterification. Thus, the interesterified product had a lower melting point, and broader melting and plasticity ranges compared to the initial blends. These findings are important for better understanding of CX-lipid reactions and for optimal formulation of base-stocks of margarine and confectionary fats to meet industry demands.