Lipase catalyzed interesterification of palm stearin and rice bran oil blends for preparation of zero trans shortening with bioactive phytochemicals

Reshma, M.V.; Saritha, S.; Balachandran, C.; Arumughan, C.

doi:10.1016/j.biortech.2007.09.009

Cited by 77 publications

(72 citation statements)

References 13 publications

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“…Although the enzymes have different characteristics (crude and purified) and have catalyzed the production of structured oils with different distribution fatty acid in the glycerol, these features had little influence on tocopherol concentration of the patauá oil. Reshma et al (2008) obtained similar results to those obtained in this study. Lipids with bioactive phytochemicals were produced using interesterified palm stearin and rice bran oil rich in tocopherol and tocotrienol (tocols).…”

Section: Tocopherolsupporting

confidence: 91%

“…The enzyme from Rhizopus sp, as had never been used in interesterification reactions, was evaluated at concentrations of 2.5 and 5.0 % (w / w). Regarding the reaction catalyzed by the commercial lipase from Thermomyces lanuginosus was used just 2.5 % (w/w) in the reaction, since this enzyme is widely used in interesterification reactions (Reshma et al 2008). In the reaction catalyzed by the mixture of both lipases (Rhizopus sp+commercial), it was used 1.25 % (w/w) of each enzyme in the reaction, totaling 2.5 % (w/w), thus enabling the comparison with the other systems that operate in this enzyme concentration.…”

Section: Regiospecific Distributionmentioning

confidence: 99%

“…Regarding the reaction catalyzed by the commercial lipase from Thermomyces lanuginosus, there was no change in the distribution of saturated and unsaturated This enzyme has been used in interesterification reactions using palm stearin and other oils with a lower melting point (Reshma et al 2008). The enzyme has different specificities depending on enzyme preparations, the reaction conditions and type of substrate (Muralidhar et al 2002;FernandezLafuente 2010).…”

Section: Regiospecific Distributionmentioning

confidence: 99%

“…The interesterification of vegetable oils and fats aims the creation of triacylglycerol species with new and desirable physical, chemical and functional properties (Reshma et al 2008;Ribeiro et al 2009). These reactions initially were mainly produced following the conventional chemical process where one of the most commonly used catalysts is sodium methoxide, which is efficient in terms of reaction team and yields (Poppe et al 2015).…”

Section: Introductionmentioning

confidence: 99%

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Lipase catalyzed interesterification of Amazonian patauá oil and palm stearin for preparation of specific-structured oils

2015

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This study showed that enzymatic interesterification of Amazonian oils could be an important tool in order to produce new oils with physicochemical properties that improve the applications of these raw materials. Structured oils of Amazonian patauá oil and palm stearin using two lipases were produced in three different enzymatic systems: first, a crude lipase from the fungus Rhizopus sp (a microorganism isolated in our laboratory); second, a commercial lipase; and third, to check any synergistic effect, a mixture of both lipases (Rhizopus sp and commercial). The lipase from Rhizopus sp was specific in the incorporation of oleic acid at the sn-1,3 positions of the triacylglycerol, resulting in an oil richer in saturated fatty acid in the sn-2 position. This enzyme, produced by solid-state fermentation, even though crude, was fatty acid and positional specific and able to operate at low concentration (2.5 %, w/w). In the second enzyme system, the commercial lipase from Thermomyces lanuginosus was not specific in the tested conditions; there was no change in the distribution of saturated and unsaturated fatty acids in the three positions of the triacylglycerol profile, there was only a replacement by the type of fatty acid at the same position. In the third enzyme system, the mixture of both lipases shows no synergic effect. The structured oils retained the concentration of bioactive α-and γ-tocopherol in the three enzyme systems.Triacylglycerol classes and Thermal behavior tests indicated the formation of more homogeneous triacylglycerols, especially the mono and di-unsaturated.

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Section: Tocopherolsupporting

confidence: 91%

Section: Regiospecific Distributionmentioning

confidence: 99%

Section: Regiospecific Distributionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Lipase catalyzed interesterification of Amazonian patauá oil and palm stearin for preparation of specific-structured oils

2015

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“…After enzymatic interesterification of EF-4 to different time intervals, there were no remarkable changes in the proportional distribution of different fatty acids. It is because interesterification of fats by non-specific lipases does not usually bring significant changes in the fatty acid composition of interesterified fat blends 23 .…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Interesterification of Engkabang (Shorea macrophylla) Fat - Canola Oil Blend with Lipase from Candida antarctica to Simulate the Properties of Lard

et al. 2014

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Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Sharma

Kumar

Lorenzo

et al. 2022

J Americ Oil Chem Soc

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Modification of vegetable oils is carried out to make them suitable according to their specific end use as most of the vegetable oils in original forms do not meet the recommended dietary allowance of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Vegetable oils are modified using a variety of techniques including hydrogenation, interesterification, fractionation, and blending. However, blending is the most widely accepted method for improving the physicochemical properties, nutritive value and oxidative stability of vegetable oils because it is simple, cost-effective, non-destructive, and does not involve chemical treatments. Blending vegetable oils with contrasting fatty acid compositions or blending omega 3 fatty acids and antioxidants rich minor oils with major oils are two common strategies to formulate blends. Blended oil with balanced fatty acids could play substantial role in improving the consumers' health. However, while designing vegetable oil blends, it is important to keep in mind the intended application of the formulated blend, consumer's demands and also food laws. This review paper covers the literature related to blending of vegetable oils with a focus on effect of vegetable oils blending on their physicochemical and nutritional properties, health benefits and utility in food industries.K E Y W O R D S blending, health benefits, physicochemical and nutritional properties, vegetable oil

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Lipase catalyzed interesterification of palm stearin and rice bran oil blends for preparation of zero trans shortening with bioactive phytochemicals

Cited by 77 publications

References 13 publications

Lipase catalyzed interesterification of Amazonian patauá oil and palm stearin for preparation of specific-structured oils

Lipase catalyzed interesterification of Amazonian patauá oil and palm stearin for preparation of specific-structured oils

Interesterification of Engkabang (Shorea macrophylla) Fat - Canola Oil Blend with Lipase from Candida antarctica to Simulate the Properties of Lard

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

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