Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology

Sivakanthan, Subajiny; Jayasooriya, Anura P.; Madhujith, Terrence

doi:10.1016/j.lwt.2018.11.085

Cited by 38 publications

(15 citation statements)

References 23 publications

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“…Regarding regiodistribution, several studies have described that PUFA tends to be incorporated in the sn‐2 position when employing the random lipase Candida antarctica or the sn‐1,3 specific lipase Rhizomucor miehei for conducting interesterification. [ 11,12 ] However, in these studies the mixture of FA was too complex to elucidate i) the interplay between typo and regioselectivity and ii) the selectivity of high‐unsaturated acids toward the central position. Some other lipases ( Pseudozyma tsukubaensis , Geotrichum candidum , and Candida rugose ) have been previously characterized in terms of regioselectivity and FA specificity.…”

Section: Introductionmentioning

confidence: 99%

Novozyme 435 and Lipozyme RM IM Preferably Esterify Polyunsaturated Fatty Acids at the sn‐2 Position

Rivero‐Pino

Padial-Domínguez

Guadix

et al. 2020

Euro J Lipid Sci & Tech

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This work aims at studying the impact that the degree of unsaturation of fatty acids (FA) with the same chain length exerts on the esterification yield and the regiodistribution of FA in the glycerol backbone. To that end, triacylglycerols (TAG) are produced by esterifying several mixtures (stearic, oleic, and alpha-linolenic acids) employing Novozyme 435 and Lipozyme RM IM. All esterifications achieve a high content of TAG (>69 mol%) with Lipozyme RM IM being more active. Both lipases initially esterify stearic acid, while linolenic acid is preferably esterified in the last step of the esterification. Additionally, the higher the degree of unsaturation, the higher the concentration at the position sn-2. This trend is more marked for Novozyme 435. The structure of the FA causes steric hindrance resulting in competitive-like behavior among the FA. Hence, the selectivity of lipases might be affected by the composition of the substrate. Practical Applications: Omega-3 FA have a high nutritional value and are industrially employed to produce concentrates and structured or functional lipids. The regiodistribution of FA in the glycerol determines its bioavailability; those linked to the central position are more efficiently metabolized while those in the sn-1 and sn-3 positions are merely stored or excreted. Structured lipids are produced employing lipases, hence the regioselectivity of the lipases is a key point for the production. The results show that, for the same chain length, the regioselectivity of lipases can be affected by the composition of the substrate and that polyunsaturated FA tend to be esterified in the central position when employing Novozyme 435 and Lipozyme RM IM.

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Section: Introductionmentioning

confidence: 99%

Novozyme 435 and Lipozyme RM IM Preferably Esterify Polyunsaturated Fatty Acids at the sn‐2 Position

Rivero‐Pino

Padial-Domínguez

Guadix

et al. 2020

Euro J Lipid Sci & Tech

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“…From the technological viewpoint, from the incorporation of PUFA in sn‐2 position, a baking product with improved plasticity characteristics can be produced. From the nutritional viewpoint, PUFA esterified in sn‐2 position is more bioavailable to the lipase action, being more easily absorbed by organism (Sivakanthan et al., 2019). As a form of evaluating the difference in relation to the types of fatty acids that were esterified to triacylglycerol after the interesterification reaction, the determination of the fatty acid profile by gas chromatography was carried out, and these results are shown in Table 3.…”

Section: Resultsmentioning

confidence: 99%

“…Structured lipids can be produced by different methods, and the chemical and enzymatic interesterifications are the most used (Javidipour and Tunçtürk, 2007; Liu et al., 2017; Sivakanthan et al., 2019). The enzymatic process is advantageous and has greater selectivity (Lakum and Sonwai, 2018; Xie & Zang, 2016); however, the use of enzymes is expensive, difficult to separate and reuse (Wang et al., 2012; Zhao et al., 2007).…”

Section: Introductionmentioning

confidence: 99%

Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp

Engelmann

Peres

Igansi

et al. 2020

J. Food Process. Preserv.

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The aim was to obtain structured lipids by chemical interesterification of saturated fat (lard) with bleached oils from fish heads (carp and tuna). All materials were characterized by physicochemical analyses, gas chromatography for fatty acid profiles, nuclear magnetic resonance for unsaturated fatty acids esterified in sn‐1,3 and sn‐2 positions of the triacylglycerols, and differential scanning calorimetry for solid fat content (SFC). The amounts of eicosapentaenoic acid and docosahexaenoic acid were much higher for tuna oil (32%), showing the presence of docosahexaenoic acid in the structured lipids. The higher modifications of lard were with 1% of catalyst and 70:30 ratio of lard : fish oil. Through the SFC analysis, information about the structured lipids’ characteristics were obtained, making it possible to define the most suitable technological applications. After the reaction, SFC reduced from 2% to 30% when compared to the swine lard, and the highest changes had occurred when tuna oil was used. Practical applications In recent years, the growing demand for foods with nutritional properties has aroused the interest about the development of a new generation of lipids, the so‐called healthy lipids. This work presents as a differential, the effect evaluation of the fish oils from different cultures (pisciculture and mariculture) in the characteristics of structured lipids, which are obtained by chemical interesterification reaction of these oils with swine lard. The presence of different types of fatty acids in the same triacylglycerol molecule can produce a compound with unique nutritional and metabolic properties. Thus, the use of fish oils with different fatty acid profiles can have a direct effect on the technological applications of the structured lipids. In addition, the incorporation of fatty acids as EPA and DHA, which are not naturally found in fats, besides conferring interesting technological characteristics, increases the nutritional value of the fat.

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“…Table 3, as VCO ratio elevated, k noticeably enhanced, exhibiting the increment in consistency and hardness of the samples (p < 0.05). Yield stress (τ 0 ) is specified as the stress at a point higher than which the material initiates to flow [24]. Having Table 3, the yield point (τ 0 ) of fat blend samples was remarkably boosted by enchantment of the VCO concentrations within blends (p < 0.05).…”

Section: Flow Behavior Measurementmentioning

confidence: 99%

“…Even though studies have been carried out on interesterification of coconut oil with other edible oils [3,13,[19][20][21][22][23][24], investigations on chemical interesterification of VCO and PO are scant. From this perspective, the main objective of current study is to fill this gap and evaluate the feasibility of applying chemical interesterification (CI) to produce a structured lipid of VCO containing balanced fatty acid profile and modified physicochemical attributes.…”

Section: Introductionmentioning

confidence: 99%

Functionality improvement of virgin coconut oil through physical blending and chemical interesterification

et al. 2020

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In recent years, virgin coconut oil (VCO) has been gaining dramatic growth in food markets and is one the most clinically studied edible oils. However, owing to its low plasticity and stiff nature, VCO could not be applied directly in edible fats production and various modification processes must be considered. In present study, physical blending with palm olein (PO) and chemical interesterification were conducted in order to improve the functional characteristics of VCO. Likewise, the alterations in chemical composition, solid fat content (SFC), slip melting point (SMP) and rheological attributes (e.g. flow behavior, strain sweep, frequency sweep and temperature sweep) of fat blends, prior and following interesterification were investigated. All blends were trans-free and interesterification modified the melting characteristics of fat blends through reduction of SFC and SMP. In terms of rheological attributes, a shear thinning demeanor in all fat blends was noticed and the flow data were fitted well with Herschel-Bulkley model. Interesterified samples were illustrated lower storage (G′) and loss (G″) moduli compared to initial blends.

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Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology

Cited by 38 publications

References 23 publications

Novozyme 435 and Lipozyme RM IM Preferably Esterify Polyunsaturated Fatty Acids at the sn‐2 Position

Novozyme 435 and Lipozyme RM IM Preferably Esterify Polyunsaturated Fatty Acids at the sn‐2 Position

Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp

Functionality improvement of virgin coconut oil through physical blending and chemical interesterification

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