Online Pre‐purification for the Continuous Enzymatic Interesterification of Bulk Fats Containing Omega‐3 Oil

Ibrahim, Nuzul Amri; Nielsen, Sanna i T.; Wigneswaran, Vinoth; Zou, Hong; Xu, Xuebing

doi:10.1007/s11746-007-1160-3

Cited by 16 publications

(9 citation statements)

References 13 publications

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“…This value may have a negative influence on biochemical catalysis, as reported in the literature, which also recommends values lower than 5 meq/ kg to avoid enzymatic inhibition (Ibrahim et al, 2007).…”

Section: Resultsmentioning

confidence: 78%

Utilization of immobilized lipases as catalysts in the transesterification of non-edible vegetable oils with ethanol

Tiosso¹,

Carvalho

Castro

et al. 2014

Braz. J. Chem. Eng.

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-This work reports the use of commercially available immobilized lipase preparations (Novozym® 435 and Lipozyme TL IM, both from Novozymes, and Lipase PS IM from Amano) as catalysts in the transesterification reaction of different alkyl-chain triglycerides with ethanol. The ethanolysis of native oils from Brazilian Amazon plants andiroba (Carapa guianensis), babassu (Orbignya sp.), jatropa (Jatropha curcas), and palm (Elaeis sp.) was studied in a solvent-free system. In a typical reaction, the immobilized preparations were added to the mixture of vegetable oil-to-ethanol in a molar ratio of 1:9. The reactions were performed at 50 °C for a maximum period of 48 h. Under the conditions used, all the immobilized lipase preparations were able to generate the main esters of fatty acids present in the tested feedstocks, and both the reaction rate and ester yield were dependent on the source of lipase and vegetable oil. The viscosity values for the samples obtained in each reaction displayed a consistent reduction in relation to their original feedstocks, which also confirms the high conversion of triglycerides to ethyl esters (99.8-74.0%). The best performances were obtained with Amano PS IM and Novozym® 435, with the biodiesel samples from the babassu and jatropha oils exhibiting viscosity values in accordance with those predicted by the technical standards of ASTM D6751 (1.9-6.0 mm 2 /s). Lipozyme TL IM displayed an unsatisfactory performance, indicating that the conditions of the transesterification reaction should be improved. This comparative study using different catalysts and several vegetable oil sources with varying fatty acid compositions is particularly important for all tropical countries with a diversity of native vegetable oil sources.

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Section: Resultsmentioning

confidence: 78%

Utilization of immobilized lipases as catalysts in the transesterification of non-edible vegetable oils with ethanol

Tiosso¹,

Carvalho

Castro

et al. 2014

Braz. J. Chem. Eng.

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“…Based on the type of materials being used, it would seem that they were primarily removing oxidation compounds. Ibrahim et al [23] also focussed on oxidation compounds and proposed the use of spent enzyme catalyst as a means of removing enzyme inactivating species. Using molecular sieves, activated carbon and deactivated but unused enzyme they increased productivity (kg oil converted/kg enzyme) by a factor of 3.1-, 7.4-and 4.1-fold, respectively.…”

Section: Factors Influencing Enzyme Activitymentioning

confidence: 99%

The evolution of enzymatic interesterification in the oils and fats industry

Holm

Cowan

2008

Euro J Lipid Sci & Tech

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Immobilised lipases have now become accepted as a mainstream technology for fat modification. This paper presents the development of this technology in particular for the production of trans-free fats. One of the factors influencing this development has been concern for health, which has made trans fats a major issue for food manufacturers and consumers. Enzymatic interesterification is a relatively new method for producing trans-free alternatives for fats used in conventional margarines and shortenings. The development of this technology is examined from the perspective of an eventual industrial application rather than operation only at the laboratory scale. This paper also covers the practical means of operating immobilised enzyme columns and gives examples of how formulations can be adapted to match existing specifications. There are environmental benefits when choosing enzyme technology in comparison with chemical-based routes. Life cycle assessments have been used to quantify the differences in environmental impact of this new technology. The final process is both capable of providing fats with the correct melting properties but without trans fats and of reducing the environmental impact of fat processing. Finally, the future developments that are anticipated in the applications of this technology are considered.

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“…Considering that previous studies have demonstrated that the quality parameters of the oil such as oxidation values can have a detrimental effect on the catalytic activity of some lipases, the influence of the oil quality on the lipase stability was also evaluated. Hence, Echium oil was bleached with a low activated clay and active carbon.…”

Section: Resultsmentioning

confidence: 99%

Lipase‐Catalyzed Butanolysis of Echium Oil for the Selective Enrichment in Gamma‐Linolenic and Stearidonic Acids

Corzo‐Martínez

López

Vázquez

et al. 2018

Euro J Lipid Sci & Tech

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Enzymatic butanolysis of Echium oil in the presence of lipases from Candida rugosa and Rhizopus oryzae has been studied. The effects of lipase immobilization, hydration of the reaction mixture and oil oxidation degree on lipase catalytic activity, fatty acid selectivity, and inactivation degree are evaluated. The utilization of butanol containing 2.5% (w/w) of water produces the highest catalytic activity of lipases in both powder and immobilized form; particularly of immobilized lipase from Rhizopus oryzae, which led to the complete conversion of triacylglycerols. The presence of 2.5% water also improves the biocatalyst stability, as the rate of immobilized lipase from Rhizopus oryzae inactivation (Kd = 0.0084 h−1) is much lower than in the absence of water (Kd = 0.0285 h−1). Stability of immobilized lipase from Rhizopus oryzae further increases when bleached oil is used (Kd = 0.0008 h−1). Then, fatty acid selectivity of immobilized lipase from Rhizopus oryzae is investigated by determining competitive factors for each fatty acid from Echium oil. Results indicates a very good activity, stability, and very important discrimination of this lipase against stearidonic and gamma‐linolenic acids which can be utilized for the efficient and selective oil enrichment in polyunsaturated fatty acids. Practical Applications: This study describes an interesting methodology for the selective enrichment in polyunsaturated fatty acid from Echium oil utilizing intact triacylglycerols as starting material. This study also evaluates the lipase inactivation as a crucial tool for industrial application of this bioprocess. Finally the study describes the production of lower glycerides that can be used as precursors of structured bioactive lipids enriched in stearidonic and gamma‐linoleic acids. Schematic representation of the simultaneous reactions that occur in the butanolysis reaction carried out. SAFA saturated fatty acid, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid, FABE fatty acid butyl ester, BUTOH Butanol.

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Online Pre‐purification for the Continuous Enzymatic Interesterification of Bulk Fats Containing Omega‐3 Oil

Cited by 16 publications

References 13 publications

Utilization of immobilized lipases as catalysts in the transesterification of non-edible vegetable oils with ethanol

Utilization of immobilized lipases as catalysts in the transesterification of non-edible vegetable oils with ethanol

The evolution of enzymatic interesterification in the oils and fats industry

Lipase‐Catalyzed Butanolysis of Echium Oil for the Selective Enrichment in Gamma‐Linolenic and Stearidonic Acids

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