Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Ifeduba, Ebenezer A.; Martini, Silvana; Akoh, Casimir C.

doi:10.1007/s11746-015-2756-7

Cited by 25 publications

(14 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fatty acid profiles are shown in Table 1. The total and positional analyses of the fatty acid composition of high oleic sunflower oil were in agreement with previous studies [16]. The fatty acid profile of coconut oil was in compliance with the manufacture's certificate of analysis.…”

Section: Total and Positional Fatty Acid Profiles And Determination Osupporting

confidence: 89%

“…The TAGs shown are not representative of stereochemical configuration. The peak determinations were based on elution time of TAG standards, equivalent carbon number (ECN), and published works on coconut and high oleic sunflower oils [16,17] The melting profile of HOSO, IP 60:40, IP 70:30, IP 80:20, and CO was determined using DSC. The melting onset temperature for HOSO was −8.4 °C, IP 60:40 11.5 °C, IP 70:30 16.6 °C, and IP 80:20 18.5 °C, and CO was 24.6 °C.…”

Section: Tag Molecular Species and Melting Profilementioning

confidence: 99%

See 1 more Smart Citation

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

Moore

Akoh

2017

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

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

show abstract

Section: Total and Positional Fatty Acid Profiles And Determination Osupporting

confidence: 89%

Section: Tag Molecular Species and Melting Profilementioning

confidence: 99%

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

Moore

Akoh

2017

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

show abstract

“…IE of high‐oleic soybean oil and tristearin containing 30% stearic acid at the sn ‐2 position was developed by Dr. Akoh at the University of Georgia (Ifeduba et al, ) and described in detail by Ifeduba et al () and Kadamne et al ().…”

Section: Methodsmentioning

confidence: 99%

“…In 2015, Ifeduba, Martini, and Akoh () developed interesterified fats (IE) of high‐oleic sunflower oil and tristearin as trans fat alternatives with a low content of saturated fatty acids. Among the fatty acids present at the sn‐ 2 position in this IE fat, approximately 30% was stearic acid.…”

Section: Introductionmentioning

confidence: 99%

Sonocrystallization of a Tristearin‐Free Fat

Kadamne

Moore

Akoh

et al. 2018

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

The objective of this study was to fractionate a purified interesterified fat to eliminate tristearin (SSS) and to evaluate the crystallization behavior of the tristearin-free fat. The fractionated sample was crystallized with and without the application of high-intensity ultrasound (HIU) by supercooling the sample at 2 C. In the absence of SSS, the crystallization process was driven by low-melting-point triacylglycerols (TAG) such as OSS and OOS (O, oleic; S, stearic acid). There were no differences observed in the crystallinity in the sample based on the solid fat content (P > 0.05) along with any microstructural differences. In addition, an increase in the enthalpy of melting was observed upon sonication, indicating higher crystallinity (P < 0.05). Stronger intramolecular forces were formed in the sonicated samples as evidenced by increased viscoelastic parameters such as the elastic modulus (G 0 ) and storage modulus (G 00 ) (P < 0.05). G 0 values increased from 138.25 AE 41.30 to 939.73 AE 277.45 Pa while the G 00 values increased from 39.15 AE 8.98 to 149.77 AE 16.00 Pa (P < 0.05). Change in viscosity was not observed as a consequence of sonication (P > 0.05). This study showed that HIU was effective in changing the crystallization behavior of SSS-free fats with low-melting TAG.Keywords Interesterified fat Á Fractionation Á Crystallization Á High-intensity ultrasound Á Tristearin J Am Oil Chem Soc (2018) 95: 699-707.

show abstract

“…The TAG profiles of both mixtures (Table 2) indicated a significant change before and after enzymatic interesterification. This change was influenced by the amount of substrate (TAG) in each mixture before interesterification (Chen, Chong, Ghazali, & Lai, 2007;Ifeduba, Martini, & Akoh, 2016). Thus, TAGs such as PPP and LaLaLa indicated greater modification in blends with higher initial quantities.…”

Section: Compositional Analysismentioning

confidence: 99%

Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin

Ruedas

Dibildox‐Alvarado

Martínez

et al. 2019

CyTA - Journal of Food

View full text Add to dashboard Cite

In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/ PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylglycerides results indicated that the enzyme (Lipozyme TL IM) hydrolyzed and esterified lauric, palmitic, and oleic acids. Further, the interesterification decreased the melting and crystallization temperatures by ≈2°C. Additionally, it allowed faster structuring and/or crystallization in both blends as indicated by high G' values (3.6 × 10 7 Pa for PS/PKO and 1.3 × 10 7 Pa for HPS/PKO). Moreover, enzymatic interesterification promoted rapid stabilization of the number and size of HPS/PKO crystals. The results indicated that HPS/PKO is a healthier alternative to PS/PKO with regard to the proportion of unsaturated fatty acids. Finally, the rheological and microstructure analyses suggested that HPS/PKO enzymatically interesterified is a promising candidate for utilization in various fatty products.Estearina de palma híbrida interesterificada enzimáticamente como alternativa a la estearina de palma convencional RESUMEN En este estudio, se realizó la interesterificación enzimática de estearina de palma híbrida en mezcla con aceite de palmiste (HPS/PKO, 70/30), como nueva fuente de grasa vegetal, y se comparó con una mezcla de estearina de palma tradicional y aceite de palmiste (PS/PKO). Los resultados de triacilglicéridos indicaron que la enzima (Lipozyme TL IM) hidrolizó y esterificó los ácidos láurico, palmítico y oleico. Además, la interesterificación disminuyó las temperaturas de fusión y cristalización en ≈2°C para ambas mezclas. También, permitió una estructuración y/o cristalización más rápida, tal como lo indican los altos valores de G' (3.6×10 7 Pa para PS/PKO y 1.3 × 10 7 Pa para HPS/PKO). Además, la interesterificación enzimática promovió la rápida estabilización del número y tamaño de los cristales de HPS/PKO. Los resultados indicaron que la mezcla HPS/PKO es una alternativa más saludable a la mezcla PS/PKO, debido a su proporción superior de ácidos grasos insaturados. Y finalmente, los análisis reológicos y microestructurales sugirieron que la mezcla interesterificada de HPS/PKO es una candidata prometedora para ser utilizada en diversos productos grasos ARTICLE HISTORY

show abstract

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Cited by 25 publications

References 15 publications

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

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

Sonocrystallization of a Tristearin‐Free Fat

Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin

Contact Info

Product

Resources

About