Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

Debnath, Sukumar; Ravi, R.; Lokesh, Belur R.

doi:10.1016/j.foodchem.2011.05.103

Cited by 11 publications

(7 citation statements)

References 22 publications

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“…Figure 3 illustrates changes of solid fat content SFC before and after blending. Changes in the amount of TAG species after blending are normally accompanied by a change in the SFC, depending on the type of TAG formed 14,45 .…”

Section: Thermal Propertymentioning

confidence: 99%

Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

Dollah¹,

Abdulkarim²,

Ahmad

et al. 2014

J. Oleo Sci.

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Section: Thermal Propertymentioning

confidence: 99%

Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

Dollah¹,

Abdulkarim²,

Ahmad

et al. 2014

J. Oleo Sci.

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“…Palla et al (2012) reported that an increase occurred in U2S after sunflower oil was reacted with palmitic-stearic acid mixtures using Lipozyme RMIM as a result of a reaction between U3 and S2U groups. Debnath et al (2011) also reported on the increase of U2S and the decrease in S2U in interesterified PO and rice bran oil blends compared to the unreacted PO. As shown in Table 1, the level of U3 TAGs (OOO) remained unchanged except in 50:50 w/w with a 1.23% decrease (from 21.55% to 20.32%) however, S3 TAGs were increased in all interesterified MoO/PO binary blends with the values of 1.13% in 70:30, 1.83% in 50:50 and 2.55% in 30:70.…”

Section: Effect Of Enzymatic Interesterifi Cation Onmentioning

confidence: 92%

“…Changes in the amount of TAG species after IE are normally accompanied by a change in the SFC, depending on the type of TAG formed (Debnath et al, 2011;Koh et al, 2010).…”

Section: Effect Of Enzymatic Interesterifi Cation On Solid Fat Contentmentioning

confidence: 99%

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

Ghazali¹,

Dollah²,

Abdulkarim³

et al. 2015

Grasas y Aceites

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SUMMARY:The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different functionalities for the MoO/PO and MoO/VCO blends due to inherent changes in triacylglycerol (TAG) compositions which, in turn, led to different trends in DSC thermograms and solid fat contents (SFC). The enzymatic IE of MoO/VCO increased U 2 S and S 2 U (up to 20% medium and long chain, MLCT) while it decreased U 3 (triunsaturated) and S 3 (trisaturated) TAGs. The IE of the MoO/PO blends increased U 2 S and S 3 (MMP, myristic, myristic, palmitic) and decreased S 2 U, resulting in a lowering of melting points and SFC for MoO/VCO, while showing an increase in them for MoO/PO. A 2.55% increase in S3 after 24 h MoO/PO 30:70 IE revealed a 6.5% harder oil at 10 °C which may imply a wider application compared to the original liquid oils. Novel MLCTs with improved nutritional and physical properties were generated in the MoO/VCO blends after IE due to the incorporation of oleic acid and medium chain fatty acids. MoO/PO 50:50 and 70:30 w/w after 12 h IE and MoO/VCO 30:70 are suitable for incorporation into the fat phase in ice-cream formulations while, the spreadability and plasticity of MoO/VCO 70:30 improved at low temperatures. Both interesterified blends could be used as high oleic acid frying oils. KEYWORDS: Interesterification; Lipozyme RMIM; Moringa oleifera seed oil; Physicochemical properties; Structured lipids RESUMEN:Interesterificación enzimática sobre las propiedades físico-químicas de las mezclas de aceites de semillas de Moringa oleifera con oleína de palma y aceite de coco virgen. La interesterificación enzimática (IE) de la oleína de palma (PO), aceite de coco virgen (VCO) con alto contenido en ácido oleico (86%) y aceites de semilla de Moringa oleífera (MOO) podría ser una buena fuente de ácido oleico con propiedades nutricionales y físicas deseables. La lipozyme RMIM produce diferentes funcionalidades para las mezclas MoO/PO y MoO/ VCO debido a los cambios inherentes en la composición de triacilgliceroles (TAG) que, a su vez, dieron lugar a diferentes perfiles en los termogramas de DSC y en los contenidos de grasa sólida (SFC). La IE de MoO/VCO aumentó los TAGs, U 2 S y S 2 U (hasta un 20% de cadena media y larga, MLCT), mientras que disminuyó los TAGs triinsaturados (U 3 ) y trisaturados (S 3 ). La IE de mezclas MoO/PO, aumentó los TAGs U 2 S y S 3 (MMP, mirístico, mirístico, palmítico) y disminuyó S 2 U, lo que da lugar a una reducción del punto de fusión y de SFC para el MoO/VCO mientras que estos parámetros aumentan para MoO/PO. El aumento de un 2.55% en S 3 después de 24 h de IE de MoO/PO 30:70 da lugar a aceites 6,5% más duros a10 °C, que pueden tener unas aplicaciones más amplias en comparación con los aceites líquidos originales. Nuevos MLCTs con mejores propiedades

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“…A 200 g sample of NSO + CNO(B) was subjected to enzymatic interesterification as per the established procedure of Debnath et al [17] with some modifications. Lipase enzyme (20 g) was added to 200 g of NSO + CNO(B), i.e.…”

Section: Enzymatic Interesterification Of the Prepared Blends By Lipamentioning

confidence: 99%

Stability of Cold‐Pressed Oil from Commercial Indian Niger (Guizotia abyssinica (L.f.) Cass.) Seed as affected by Blending and Interesterification

Bhatnagar

Krishna

2015

J Americ Oil Chem Soc

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Blending and interesterification of cold‐pressed oil from commercially available niger (Guizotia abyssinica (L.f.) Cass.) seeds was performed to improve its stability. The fatty acid composition of cold‐pressed niger seed oil (NSO) revealed that it contained a huge amount of polyunsaturated linoleic acid (69.2 %). NSO being rich in polyunsaturated fatty acids (PUFA) was susceptible to oxidation and hence was blended with saturated fatty acid (SFA) rich coconut oil (CNO) and monounsaturated fatty acid (MUFA) rich olive–pomace oil (OO) to enhance its stability. CNO contained a total of 91.3 % of SFA, while OO had oleic acid, C18:1 (74.3 %) as MUFA. Two blends of NSO with CNO and OO, i.e. NSO + CNO(B) and NSO + OO(B), were prepared in the ratio of 1:1. The blends were further interesterified using the lipase enzyme from Rhizomucor meihei and interesterified oils, i.e. NSO + CNO(I) and NSO + OO(I), were obtained. The oxidative stability of the oils was evaluated by incubating them at 37 °C and 55 % relative humidity (RH) for a period of 45 days. The peroxide values of NSO + CNO(B), NSO + OO(B), NSO + CNO(I) and NSO + OO(I) showed a reduction by 53.3, 42.6, 65.3 and 55.4 %, respectively, while the conjugated diene values showed a reduction by 75.0, 66.9, 76.7 and 75.3 %, respectively, as compared to NSO during the incubation period. This is probably the first report on the stability improvement of niger seed oil through blending and interesterification.

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Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

Cited by 11 publications

References 22 publications

Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

Stability of Cold‐Pressed Oil from Commercial Indian Niger (Guizotia abyssinica (L.f.) Cass.) Seed as affected by Blending and Interesterification

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