Continuous Production of Dietetic Structured Lipids Using Crude Acidic Olive Pomace Oils

Abstract

Crude olive pomace oil (OPO) is a by-product of olive oil extraction. In this study, low-calorie structured triacylglycerols (TAGs) were produced by acidolysis of crude OPO with medium-chain fatty acids (caprylic, C8:0; capric, C10:0) or interesterification with their ethyl ester forms (C8EE, C10EE). These new TAGs present long-chain fatty acids (L) at position sn-2 and medium-chain fatty acids (M) at positions sn-1,3 (MLM). Crude OPO exhibited a high acidity (12.05–28.75% free fatty acids), and high contents of chlorophylls and oxidation products. Reactions were carried out continuously in a packed-bed bioreactor for 70 h, using sn-1,3 regioselective commercial immobilized lipases (Thermomyces lanuginosus lipase, Lipozyme TL IM; and Rhizomucor miehei lipase, Lipozyme RM IM), in solvent-free media at 40 °C. Lipozyme RM IM presented a higher affinity for C10:0 and C10EE. Lipozyme TL IM preferred C10:0 over C8:0 but C8EE over C10EE. Both biocatalysts showed a high activity and operational stability and were not affected by OPO acidity. The New TAG yields ranged 30–60 and the specific productivity ranged 0.96–1.87 g NewTAG/h.g biocatalyst. Lipozyme RM IM cost is more than seven-fold the Lipozyme TL IM cost. Therefore, using Lipozyme TL IM and crude acidic OPO in a continuous bioreactor will contribute to process sustainability for structured lipid production by lowering the cost of the biocatalyst and avoiding oil refining.

Esters in the Food and Cosmetic Industries: An Overview of the Reactors Used in Their Biocatalytic Synthesis

“…If the search is carried out with a change in the type of reactor to “fluidized bed reactor”, an additional 15 articles will be added to the list. Among these, only 16 articles, specifically related to the food industry, are included in Table 2 [ 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 ]. In this case, there was no restriction on the reactor volume as all the papers refer to preliminary studies, and the reactor dimensions are relatively small, usually in the order of a few centimeters or even millimeters.…”

“…The characteristics of the above-cited processes are very similar to those described in the papers gathered in the previous table. The synthesized esters are mostly sucrose esters [ 29 , 30 , 31 , 32 , 34 , 38 , 40 ], although flavor compounds [ 35 , 36 , 39 , 41 , 42 ], modified fats, and structured lipids are also described [ 33 , 37 , 43 , 44 ]. Only four studies report the use of lipases that are in-lab immobilized by the authors [ 36 , 37 , 38 , 39 ], while the majority opted for the use of commercial immobilized lipases.…”

“…Only four studies report the use of lipases that are in-lab immobilized by the authors [ 36 , 37 , 38 , 39 ], while the majority opted for the use of commercial immobilized lipases. Moreover, many processes are conducted in solvent-free reaction media [ 33 , 34 , 37 , 38 , 39 , 43 , 44 ], whereas those using organic solvents employ acetone [ 29 , 30 , 31 , 32 , 40 ], iso-octane [ 35 ], n-heptane [ 41 ], etc. Special mention should be made of those that propose the use of supercritical CO 2 , which is a trend in recent years, as previously mentioned [ 36 , 42 ].…”

Lipase-Catalyzed Synthesis of Structured Fatty Acids Enriched with Medium and Long-Chain n-3 Fatty Acids via Solvent-Free Transesterification of Skipjack Tuna Eyeball Oil and Commercial Butterfat

“…Step In the presence of certain regioselective lipases such as 1,3 regiospecific or 2 regiospecific lipase, the corresponding fatty acids are replaced by short-and medium-chain fatty acids [33]. The source of the lipase, the substrate mixture, the final product, as well as the conditions of the reaction could affect the time taken to attain the optimal catalytic capacity for lipase-mediated transesterification [23].…”

Esters in Industry: An Overview of the Reactors Used in Their Biocatalytic Synthesis

“…The characteristics of the above cited processes are very similar to those described in the papers gathered in the previous table. The synthesized esters are mostly sucrose esters [29][30][31][32]34,38,40], although flavor compounds [35,36,39,41,42], modified fats, and structured lipids are also described [33,37,43,44]. Only 4 studies report the use of lipases in-lab immobilized by the authors [36][37][38][39], while the majority opted for the use of commercial immobilized lipases.…”