Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes

Monié, Aurélie; David, Annabelle; Clemens, Karine; Malet‐Martino, Myriam; Balayssac, Stéphane; Pérez, Emile; Franceschi, Sophie; Crépin, Martine; Delample, Mathieu

doi:10.1016/j.lwt.2020.110405

Cited by 18 publications

(13 citation statements)

References 41 publications

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“…Prolonging incubation up to 16 h, however, resulted in 2.2 and 2.7 mm degradation zones at 30 and 40 °C, respectively, for the R. miehei lipase on rapeseed oil (data not shown). Recently, hydrolysis studies on rapeseed oil were reported using A. niger [ 45 ] and Thermomyces lanuginosus [ 53 ] lipases. In addition, the lipase of R. miehei has successfully been applied for transesterification of rapeseed oil with methanol [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

“…Microorganisms are excellent sources of lipases, and enzymes from certain fungi, such as Aspergillus , Candida , Rhizomucor and Rhizopus species, are commercially available and frequently used in food applications [ 38 ]. The potential of fungal lipases to enrich fatty acids from different oils, e.g., soybean, olive, castor, palm, coconut safflower, linseed, rapeseed and salmon, has been documented [ 35 , 39 , 40 , 41 , 42 , 43 , 44 , 45 ]. However, less attention has been paid to the bioactive properties, i.e., antioxidant and antimicrobial capacities, of the produced fatty-acid-enriched samples.…”

Section: Introductionmentioning

confidence: 99%

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Hydrolysis of Edible Oils by Fungal Lipases: An Effective Tool to Produce Bioactive Extracts with Antioxidant and Antimicrobial Potential

Kotogán

Furka

Kovács

et al. 2022

Foods

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Hydrolysis of olive, rapeseed, linseed, almond, peanut, grape seed and menhaden oils was performed with commercial lipases of Aspergillus niger, Rhizopus oryzae, Rhizopus niveus, Rhizomucor miehei and Candida rugosa. In chromogenic plate tests, olive, rapeseed, peanut and linseed oils degraded well even after 2 h of incubation, and the R. miehei, A. niger and R. oryzae lipases exhibited the highest overall action against the oils. Gas chromatography analysis of vegetable oils hydrolyzed by R. miehei lipase revealed about 1.1 to 38.4-fold increases in the concentrations of palmitic, stearic, oleic, linoleic and α-linolenic acids after the treatment, depending on the fatty acids and the oil. The major polyunsaturated fatty acids produced by R. miehei lipase treatment from menhaden oil were linoleic, α-linolenic, hexadecanedioic, eicosapentaenoic, docosapentaenoic and docosahexaenoic acids, with yields from 12.02 to 52.85 µg/mL reaction mixture. Folin–Ciocalteu and ferric reducing power assays demonstrated improved antioxidant capacity for most tested oils after the lipase treatment in relation to the concentrations of some fatty acids. Some lipase-treated and untreated samples of oils, at 1.25 mg/mL lipid concentration, inhibited the growth of food-contaminating bacteria. The lipid mixtures obtained can be reliable sources of extractable fatty acids with health benefits.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Hydrolysis of Edible Oils by Fungal Lipases: An Effective Tool to Produce Bioactive Extracts with Antioxidant and Antimicrobial Potential

Kotogán

Furka

Kovács

et al. 2022

Foods

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“…As shown in Figure 2, the FFA content increased in VPO with increasing temperature over 60 • C of sterilization temperature. In the presence of active lipase, the triglyceride hydrolysis reaction rate increased at high temperatures, raising the FFA content in VPO and producing mono-and diglycerides [3,23]. Thus, its bears considerable interest to determine a low-temperature sterilization method to produce phytonutrient-rich palm oil.…”

Section: Effect Of Sterilization Parameters In Vpo Extractionmentioning

confidence: 99%

“…Generally, oil palm fruits contain lipolytic microorganisms. Inefficient inactivation of these microorganisms allows for the production of lipase enzyme in the extracted oil, which subsequently acts as a catalyst to oxidize the oil and to produce FFAs [23]. The increase in temperature decreased the percentage FFA formation in cold-pressed VPO due to increasing inactivation of the lipolytic microorganisms.…”

Section: Response Surface Analysesmentioning

confidence: 99%

Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil

Hassan

Hossain

Balakrishnan

et al. 2021

Foods

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Palm oil is known to be rich in carotenoids and other phytonutrients. However, the carotenoids and phytonutrients degrade due to high heat sterilization of oil palm fruits. The present study was conducted to produce carotenoid-rich virgin palm oil (VPO) using cold-press extraction. Herein, the influence of sterilization of oil palm fresh fruits in the production of cold-pressed VPO was determined with varying sterilization temperatures, times, and amounts of palm fruits in sterilization. The experimental sterilization conditions were optimized using response surface methodology (RSM) based on the maximum VPO yield and minimum FFAs in cold-pressed VPO. The optimal sterilization experimental conditions of oil palm fruits were determined to be a sterilization temperature of 62 °C, a time of 90 min, and an amount of oil palm fruits of 8 kg. Under these experimental conditions, the maximum cold-pressed VPO yield and the minimal content of free fatty acids (FFAs) obtained were 27.94 wt.% and 1.32 wt.%, respectively. Several analytic methods were employed to determine cold-pressed VPO quality and fatty acids compositions and compared with the crude palm oil. It was found that cold-pressed VPO contains higher carotenoids (708 mg/g) and unsaturated fatty acids compared with the carotenoid (343 mg/g) and fatty acid compositions in CPO. The findings of the present study reveal that the sterilization temperature potentially influences the carotenoid and nutrient contents in VPO; therefore, the optimization of the sterilization conditions is crucial to producing carotenoid- and phytonutrient-rich VPO.

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“…reaction of glyceride and water molecules), Eq. (1), [20][21][22][23][24] . However, the measurements in this approach require the simultaneous analysis of glycerides, water, and FFAs, using expensive and complex equipment such as Gas Chromatography, Liquid Chromatography, and HPLC [25][26][27] .…”

Section: Introductionmentioning

confidence: 99%

Influence of Moisture Content, Temperature, and Time on Free Fatty Acid in Stored Crude Palm Oil

Emebu

Osaikhuiwuomwan

Mankonen

et al. 2022

Preprint

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Consequent to the importance of crude palm oil (CPO) to global food processing industries, and the need for quality assurance of CPO. A kinetic model that describes changes of free fatty acid (FFA) in industrially stored CPO has been developed. CPO FFA is a well-known indicator of the deterioration of CPO. The effect of initial moisture content, storage temperature, and time on CPO FFA has been investigated in this work. Specifically, statistical multi-regression models for changes in FFA and moisture content (MC) were developed at P-value < 0.05 or 95% confidence interval fence. It was found that CPO FFA increases with an increase in moisture content, temperature, and time in their linear term and in respect to decreases in their quadratic term, and interaction between moisture content and temperature. The CPO MC was also found to decrease with an increase in temperature and time and increases in the quadratic term of temperature. Although while the model for CPO FFA, based on Fisher's F-test: \({\text{F}}_{\text{m}\text{o}\text{d}\text{e}\text{l}}\left(6.80\right)<{\text{F}}_{95\text{\%}}\left(19.30\right)\), showed no lack-of-fit; that of CPO MC showed lack-of-fit, \({\text{F}}_{\text{m}\text{o}\text{d}\text{e}\text{l}}\left(13.67\right)\nless {\text{F}}_{95\text{\%}}\left(4.39\right)\). Furthermore, based on inference from the statistical model, their kinetic models were also developed. While the CPO FFA kinetic, found to be a half-order kinetic model and its other auxiliary models showed a very good fit (R2 {0.9933–0.8614} & RMSE {0.0020–3.6716}); that of CPO MC was a poorly fitted first-order kinetic model (R2 {0.9885– 0.3935} & RMSE {0.0605– 17.8501}).

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Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes

Cited by 18 publications

References 41 publications

Hydrolysis of Edible Oils by Fungal Lipases: An Effective Tool to Produce Bioactive Extracts with Antioxidant and Antimicrobial Potential

Hydrolysis of Edible Oils by Fungal Lipases: An Effective Tool to Produce Bioactive Extracts with Antioxidant and Antimicrobial Potential

Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil

Influence of Moisture Content, Temperature, and Time on Free Fatty Acid in Stored Crude Palm Oil

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