Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips

Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization

Medium- and long-chain triacylglycerol (MLCT) is a structured lipid with both medium- and long-chain fatty acids in one triacylglycerol molecule. Compared with long-chain triacylglycerol (LCT), which is mainly present in common edible oils, and the physical blend of medium-chain triacylglycerol with LCT (MCT/LCT), MLCT has different physicochemical properties, metabolic characteristics, and nutritional values. In this article, the recent advances in the use of MLCT in food formulations are reviewed. The natural sources and preparation of MLCT are discussed. A comprehensive summary of MLCT digestion, absorption, transport, and oxidation is provided as well as its health benefits, including reducing the risk of overweight, hypolipidemic and hypoglycemic effects, etc. The potential MLCT uses in food formulations, such as infant formulas, healthy foods for weight loss, and sports foods, are summarized. Finally, the current safety assessment and regulatory status of MLCT in food formulations are reviewed.

Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods

Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.

Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

Iron deficiency is a major global human health concern. Encapsulation of iron in functional food products may help to solve this problem. However, iron is highly reactive and may promote rapid lipid oxidation in fatty foods. In this study, the effect of ferrous sulfate (0.1 to 0.5 wt%) and rice bran stearin (0 or 30 wt%) on the physical properties, oxidative stability, and encapsulation efficiency of 20 wt% water-in-oil (W/O) emulsions stabilized with polyglycerol polyricinoleate was investigated. In the presence of rice bran stearin crystals in the continuous oil phase, W/O emulsions had smaller mean droplet diameters (d ∼ 250 nm) and better physical stability than its absence (d ∼ 330 nm). An increase in the ferrous sulfate concentration in the water droplets led to a decrease in the oxidative stability of the W/O emulsions. However, the presence of rice bran stearin significantly (P ≤ 0.05) improved their oxidative stability. Moreover, addition of rice bran stearin also significantly (P ≤ 0.05) improved the encapsulation efficiency and delayed ferrous sulfate release from the W/O emulsions. The impact of pH and ionic strength on the encapsulation efficiency of the W/O emulsion was also investigated. Ionic strength affected the encapsulation efficiency much more than pH. The W/O emulsions created in the present study may be useful for the encapsulation and delivery of iron and other water-soluble nutrients into food products.

PRACTICAL APPLICATION

Water-in-oil (W/O) emulsions may be used to encapsulate, protect, and deliver water-soluble bioactive compounds or nutrients into food products. In this study, W/O emulsions stabilized using an oil-soluble surfactant (polyglycerol polyricinoleate, PGPR) and fat crystal network (rice bran stearin) were shown to be useful for encapsulation and delivery of iron into foods. This strategy may be a promising approach to reduce iron deficiency, a major nutritional deficiency for people with inadequate food supplies.