Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application

Abstract

Blends [60:40, 70:30, and 80:20 (w/w)] of coconut oil (CO) and high oleic sunflower oil (HOSO) were interesterified using immobilized enzyme, Lipozyme ® TL IM (Novozymes North America Inc., Franklinton, NC, USA). The structured lipids (SLs), referred to as interesterified products (IPs) IP60:40, IP70:30, and IP80:20, were compared to CO and HOSO for application in edible films. IPs were compared based on fatty acid profile, TAG molecular species, melting profile, moisture vapor permeability, mechanical properties, film transparency, density, and thickness. Interesterification increased oleic acid content at the sn-2 position of IPs. CO had 5.50 ± 1.67 mol% oleic acid at the sn-2 position, and when interesterified with HOSO (92.81 ± 1.10 mol% oleic acid) the amount of oleic acid significantly increased (p < 0.05) at the sn-2 position for IP60:40, IP70:30, and IP80:20 (33.86 ± 1.55, 27.34 ± 1.20, 20.61 ± 1.50 mol%), respectively. There was no significant difference between SLs, HOSO, and CO for water vapor permeability and density when applied to emulsion edible films. The HOSO film was significantly different (1.43 ± 0.27 AUmm −1 ) from the rest of the SLs and CO for film transparency. IP60:40 (2.20 ± 0.22 AUmm −1 ) decreased the opacity and was significantly different from HOSO and IP80:20 (2.88 ± 0.08 AUmm −1 ). Tensile strength of IP60:40 was 0.39 ± 0.17 MPa which was significantly different from IP70:30, IP80:20, and HOSO. The elongation at break was significantly different for HOSO and IP60:40. IP60:40 could be used to further

Synthesis of a Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Midfraction

“…The reaction was stopped by filtering through a Buchner funnel containing filter paper and anhydrous sodium sulfate. The reaction product was passed through short‐path distillation to remove FFA as described by Moore and Akoh (). Percent yield was calculated based on the product weight before and after short‐path distillation.…”

Physicochemical Properties of Enzymatically Synthesised Medium-Chain Triacylglycerols-based Enhancer Cream

“…The modification of fats and oils through interesterification reaction catalysed by lipases has been progressively studied since the 1980s due to their technical advantages over the traditional direct methods of chemical interesterification. Among the advantages offered are the synthesis of novel product and incorporation of desirable fatty acids at specific positions of the lipid to boost practicality, absorption, metabolism, nutrition, and for clinical use [1]. Additionally, the enzyme-mediated reaction has become the popular methodology for small scale modified lipid production as a result of reaction conditions tend to be milder and fewer side reactions might occur [2].…”

Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids

“…Milk drinks from structured lipids show similar viscosity to the milk drink from sunflower oil, while lower than milk drink from randomized lipids ( 119 ). Moore and Akoh ( 120 ) used MLM product from coconut oil and sunflower oil with high oleic acid content to formulate edible film for sport nutrition products. In nutraceutical products, MLM lipids enhance the lymphatic transport and the portal absorption of the poorly water-soluble drugs and halofantrine in animal study compared to sunflower oil ( 12 , 121 ).…”