Production of vegetable oil blends and structured lipids and their effect on wound healing

Ract, Juliana Neves Rodrigues; Soares, Fabiana Andréia Schäfer De Martini; Rodrigues, Hosana Gomes; Bortolon, Leandro; Murata, Gilson Masahiro; Gonçalves, M I A; Hatanaka, Elaine; Curi, Rui; Gioielli, Luíz Antônio

doi:10.1590/s1984-82502015000200019

Cited by 11 publications

(7 citation statements)

References 30 publications

(36 reference statements)

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“…In the study by Ract et al (2015) there were no saturated fatty acids at the sn-2 position when evaluated in the simple mixture. However, unexpectedly, after the use of specific sn-1,3 enzyme, approximately 8% of saturated fatty acids were incorporated at the sn-2 position, possibly due to the occurrence of acyl migration.…”

Section: Regiospecific Distributionmentioning

confidence: 91%

“…Regiospecific analysis is essential in interesterified samples as it enables the observation of the distribution of saturated, monounsaturated and polyunsaturated fatty acids in glycerol, a very important factor to determine the physical properties of fats and to observe how lipids will be absorbed and interfere with the metabolism (Berry, 2009;Ract et al, 2015;, 2017). In addition, the position of each fatty acid in the glycerol structure significantly affects the bioavailability of this fatty acid in the body, so using lipases in enzymatic interesterification, that allows the insertion of fatty acids in positions of interest in the glycerol, becomes a very large and desired advantage, aiming to meet the interests of the industry and also nutritionally in relation to the health of consumers (Sivakanthan & Madhujith, 2020).…”

Section: Regiospecific Distributionmentioning

confidence: 99%

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Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

et al. 2022

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One of the current challenges of the food industry is to develop lipid bases with the desired technological performance for food application and with lower caloric value, in compliance with new legislations. In this context, the objective of this research is to compare chemical and enzymatic interesterification as methods for obtaining structured low-calorie lipids. Both processes are of commercial importance, since they can be used to modify the physical characteristics of fat without generating trans fatty acids. The lipid matrices used were olive oil, soybean oil and fully hydrogenated crambe oil, behenic acid source, presenting anti-obesogenic potential. Samples interesterified were characterized regarding the physicochemical behavior and regiospecific distribution in comparison to the simple mixture of the raw materials, in order to show the importance of the interesterification process. There was a reduction in their solid fat content after interesterification, which improved their physical properties and there was an increase in consistency, while the simple mixture did not represented a good option for industrial use. There was a 47% increase of saturated fatty acids at the sn-1,3 position after enzymatic synthesis. The results indicate that the structured lipids obtained can be a viable alternative to replace fats in foods low calorie.

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Section: Regiospecific Distributionmentioning

confidence: 91%

Section: Regiospecific Distributionmentioning

confidence: 99%

Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

et al. 2022

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“…Most studies on lipids for health and nutrition have focused on their fatty acids composition. However, the distribution of these fatty acids in the triacylglycerol molecule is specific for the native fats and oils (Ract et al, 2015).…”

Section: Fatty Acids Profile Of (Rbd) Vegetable Oils and Fats Used Inmentioning

confidence: 99%

Improving the Properties of Prepared Pastry Margarine by Using Nanotechnology

Rabie

El-Gammal

Saafan

2018

Journal of Food and Dairy Sciences

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ABSRTACTIn recent years nanotechnology-based products have been developed for use in many applications including food. Nano-emulsions are one of the most important applications because they have positive effects on the physical and chemical properties of various fatty products .In this study, pastry margarine was prepared using palm oil, palm stearin in addition of soybean and sunflower oils at the ratio of (5% soybean oil: 5% sunflower oil : 90% palm oil) and (5%soybean oil : 5%sunflower oil : 90% palm stearin) . Nanotechnology was used to modify the emulsifying properties of pastry margarine and to study the effect of these properties on its stability during storage period up to 11 weeks under cooling conditions at (4°C). Chemical, physical and emulsion characteristics of pastry margarine blends processed by nano-emulsion technique were determined and compared with the control samples. Nano-partecils of water phase which used in preparing of table margarine by nano-emulsion technique were examined using Transmission Electron Microscope and Zeta Potential Analyzer. Results showed that the margarine blends processed using this technique led to an improvement in emulsification properties and increased storage stability under refrigeration conditions. obtained results of chemical properties namely acid and peroxide values for margarine blends contained (5% soybean oil: 5% sunflower oil : 90% palm oil) and (5%soybean oil : 5%sunflower oil : 90% palm stearin) were determined and being 0.688 and 0.698mg KOH/gm oil and 3.198 and 3.290 ml.eqv/kg oil at the end of storage period in compared with the control samples which were 0.731 and 0.745 mg KOH/gm oil and 5.181 and 5.233 ml.eqv/kg oil. Results of physical properties namely colour and refractive index were also determined and indicated that all prepared margarine blends using nano-emulsion technique were more stable during storage than the others, while the results of emulsion stability indicated that the consistency of the creaming stability were nearly similar to those of control samples. Finally, it could concluded that using of nano-emulsion technique in preparing of pastry margarine could be prolonged stability and extend storage period.

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“…Most studies on lipids for health and nutrition have focused on their fatty acid composition. However, the distribution of these fatty acids in the triacylglycerol molecule is specific for the native fats and oils (Ract et al,2015).…”

Section: Fatty Acids Profile Of Soybean Oil(rbd) Sunflower Oil(rbd)mentioning

confidence: 99%

Utilization of Nanotechnology in Improving the Properties of Prepared Table Margarine

Saafan

Rabie

Gammal

2018

Journal of Food and Dairy Sciences

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In recent years nanotechnology-based products have been developed for use in many applications including food. Nanoemulsions are one of the most important applications because they have positive effects on the physical and chemical properties of various fatty products .In this study, table margarine was prepared using palm oil, palm stearin in addition of soybean and sunflower oils at the ratio of (15% soybean oil: 15% sunflower oil : 70% palm oil) and (15%soybean oil : 15%sunflower oil : 70% palm stearin) . Nanotechnology was used to modify the emulsifying properties of table margarine and to study the effect of these properties on its stability during storage period up to 11 weeks under cooling conditions at (4°C). Chemical, physical and emulsion characteristics of table margarine blends processed by nanoemulsion technique were determined and compared with the control samples. Nanopartecils of water phase which used in preparing of table margarine by nanoemulsion technique were examined using Transmission Electron Microscope and Zeta Potential Analyzer. Results showed that the margarine blends processed using this technique led to an improvement in emulsification properties and increased storage stability under refrigeration conditions. obtained results of chemical properties namely acid and peroxide values for margarine blends contained (15% soybean oil:15% sunflower oil : 70% palm oil) and (15%soybean oil : 15%sunflower oil : 70% palm stearin) were determined and being 0.666 and 0.688mg KOH/gm oil and 3.998 and 3.990 ml.eqv/kg oil at the end of storage period in compared with the control samples which were 0.731 and 0.745 mg KOH/gm oil and 5.281 and 5.333 ml.eqv/kg oil. Results of physical properties namely colour and refractive index were also determined and indicated that all prepared margarine blends using nanoemulsion technique were more stable during storage than the others, while the results of emulsion stability indicated that the consistency of the creaming stability were nearly similar to those of control samples.Finally, it could concluded that using of nanoemulsion technique in preparing of table margarine could be prolonged stability and extend storage period.

show abstract

Production of vegetable oil blends and structured lipids and their effect on wound healing

Cited by 11 publications

References 30 publications

Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

Improving the Properties of Prepared Pastry Margarine by Using Nanotechnology

Utilization of Nanotechnology in Improving the Properties of Prepared Table Margarine

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