Balancing functional and health benefits of food products formulated with palm oil as oil sources

Sulaiman, Nor Suhaila; Sintang, Mohd Dona Bin; Mantihal, Sylvester; Zaini, Hana Mohd; Munsu, Elisha; Mamat, Hasmadi; Kanagaratnam, Sivaruby; Jahurul, M.H.A.; Pindi, Wolyna

doi:10.1016/j.heliyon.2022.e11041

Cited by 15 publications

(16 citation statements)

References 128 publications

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“…2B), which may be associated with an increase in the abundance of lipocrystals, allowing for the formation of a more compact gel network structure. During PO fractionation, highmelting-point triglycerides are separated by chilling the oil mixtures, forming high-melting-point POs and leading to the production of more fat crystals (Sulaiman et al, 2022). The results of this study were consistent with the findings of Shuai et al in that the formation of a 3D network of fat crystals in the oleogel provided improved mechanical strength and facilitated adhesion to the substrate oil, resulting in increased firmness (Shuai et al, 2023).…”

Section: Texture Analysissupporting

confidence: 88%

“…2B), which may be associated with an increase in the abundance of lipo‐crystals, allowing for the formation of a more compact gel network structure. During PO fractionation, high‐melting‐point triglycerides are separated by chilling the oil mixtures, forming high‐melting‐point POs and leading to the production of more fat crystals (Sulaiman et al ., 2022). The results of this study were consistent with the findings of Shuai et al.…”

Section: Resultsmentioning

confidence: 99%

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Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point

Liu,

Zhou,

Gao

et al. 2024

Int J of Food Sci Tech

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SummaryD‐limonene is an important flavouring ingredient with a wide range of applications. However, its high volatility and low stability have severely impacted its application in the food industry. To address these limitations, temperature‐flavour release control system is expected to be established to reduce the loss of D‐limonene during processing and storage, as well as to control its release by temperature. The aim of the current study is to construct an oleogel system to encapsulate D‐limonene using carnauba wax as a gelling agent and palm oils (POs) as the base oil. POs with 24 °C, 38 °C, 42 °C, 48 °C, and 52 °C melting points were selected to systematically investigate the effects of the base oil melting point on the crystal morphology, interactions, physicochemical properties, microstructure, and D‐limonene release of the oleogels. The enthalpy of melting, enthalpy of crystallisation, hardness, stickiness, and gel strength increased in oleogels prepared using POs with a higher melting point. In addition, the oil‐binding capacity (OBC) (>95%) of the oleogels increased with the base oil melting point, while the fat crystal distribution became more homogeneous and denser. Based on the influence that extraction temperature has on the concentration of released D‐limonene (a lower concentration of aroma was released from high‐melting‐point POs oleogels at low temperatures (<1.9 mg mL−1), whereas the control group released >2.5 mg mL−1), suitable POs can be selected to achieve the release or retention of the aroma. These results demonstrate that a temperature‐responsive flavour delivery system can be prepared with different PO melting points. The molecular dynamics of flavour release revealed that storage temperature and fat crystalline state impact the cumulative release rate of D‐limonene.

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Section: Texture Analysissupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point

Liu,

Zhou,

Gao

et al. 2024

Int J of Food Sci Tech

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“…In the past, CO and PO have been reported to have negative effects on human health due to their high saturated fatty acid content (Mancini et al ., 2015; Deen et al ., 2021). Recently, many research studies have shown that both oils provide many health benefits to our body, such as antioxidant, antiobesity, and anti‐inflammatory properties (Deen et al ., 2021; Sulaiman et al ., 2022). Furthermore, a lipid concentration of 10% or less could not lead to increased energy intake (Tian et al ., 2017).…”

Section: Resultsmentioning

confidence: 99%

Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

Pinyo,

Wongsagonsup,

Panthong

et al. 2023

Int J of Food Sci Tech

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SummaryAmylose has the ability to form inclusion complexes with lipids and is resistant to enzymatic hydrolysis. This research aimed to explore the impacts of different healthy edible oils, i.e., coconut oil (CO), rice bran oil (RO), palm oil (PO), and soybean oil (SO) on the in vitro starch digestibility and physical properties of rice starch and rice flour. Each edible oil (10% w/w) was transferred to rice starch and rice flour and cooked at 95 °C for 8 min. The contents of rapidly digestible starch and resistant starch in both cooked rice starch and rice flour were reduced and increased, respectively, by the addition of all edible oils, especially the CO and PO. The cooked rice starch and rice flour with added CO and PO had higher melting temperatures and dissociation enthalpies of the amylose‐lipid complex (ALC) and V‐type crystalline order than those with RO and SO inclusion. The results suggest that the high amounts of saturated fatty acids in CO and PO favor the formation of stable ALC, which limits the starch digestibility of cooked rice starch and rice flour. ALC products could be used as an alternative functional food ingredient to improve our health.

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“…In order to provide the amount of oil obtained from the palm plant, it is necessary to plant 5–10 times more than other oil‐producing plants (Disdier et al., 2013; Verneau et al., 2019). Concerning human health, consumption of palm oil‐rich foods is associated with an increased risk of cardiovascular disease given their high content of saturated fats such as palmitic acid (C16:0), myristic acid (C14:0), and lauric acid (C12:0) (Savarese et al., 2022; Sulaiman et al., 2022; Wassmann et al., 2023). On the contrary, it is also reported that there are no adverse effects of consuming date palm oil on health.…”

Section: Introductionmentioning

confidence: 99%

“…On the contrary, it is also reported that there are no adverse effects of consuming date palm oil on health. As a result, it is difficult to say whether palm oil is completely healthy and safe (Fattore & Fanelli, 2013; Gesteiro et al., 2019; Sulaiman et al., 2022). In addition to health, discussions about palm oil are associated with environmental problems such as deforestation, loss of biodiversity, water pollution, and social problems such as exploitation of growers and child labor (Plasek et al., 2021; Savarese et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis

Icyer,

Kuran

2024

Journal of Food Science

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In our rapidly changing world, where consumers’ expectations for healthy food are on the rise, the edible oil content in packaged foods has become a central focus. Among various types of oils, palm oil is often regarded as one of the most contentious. This research study aimed to identify the types of fats present in packaged food products in Türkiye and examined the reasons for their utilization. A total of 1380 packaged food items, classified into 11 categories, were scrutinized, and the types of oils within their ingredients were classified using principal component analysis and hierarchical cluster analysis. The study's results have determined that among packaged food products available in Türkiye, 50.1% contain palm oil, 30.4% contain sunflower oil, 16.4% contain canola oil, 14.9% contain cottonseed oil, 17.9% contain cocoa oil, and 12.6% contain coconut oil. In particular, it was determined that palm oil was used in 91% of bakery products, 81% of margarine and shortening products, and 71.3% of ice creams. Consequently, the data obtained in the context of ongoing debates regarding the fat content in packaged foods, especially concerning palm oil usage, will make a valuable contribution to the literature.

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Balancing functional and health benefits of food products formulated with palm oil as oil sources

Cited by 15 publications

References 128 publications

Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point

Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point

Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis

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