Physico‐chemical properties of <i>Moringa oleifera</i> seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food

Properties, crystallization behavior and oxidative stabilities of enzymatically catalyzed interesterified fats were investigated in this study. Interesterified fats were catalyzed by Lipase Lipozyme RM IM, through reaction from beef tallow (BT), palm stearin (PS) and camellia oil (CO)under the mass ratio of 7.55: 2.45: 4 (BT: CO: PS) using 3.65% (w/w) of Lipozyme RM IM at 72.6℃ for 3.85 h. After reaction, interesterified fats with 36.8℃ sliding melting point (SMP) was obtained. Physicochemical properties (fatty acid profile, triacylglycerol profile, solid fat content (SFC), melting and crystallization curve, polymorphic forms) of interesterified fats were characterized. Results proved that interesterified fats blends after interesterification were improved with desirable β' type crystals and preferable SFC. Triacylglycerol constituent of interesterified fats displayed a decrease in OOO, PSS/SPS, LLL, SSS and increased in PSO/POS/SPO, POO/OPO, POP/PPO, PLO/PLP/PPL by comparison of physical blends without interesterification. Additionally, it is estimated that interesterified fats have a moderate antioxidative stability about 352 days-shelf life at 20℃ through the traditional accelerated oxidation test. In conclusion, interesterified fats with desirable properties could be suitable for plastic fats use.

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“…, the stability and ability to resist liquid segregation at room temperature [20][21][22] , and the mouth feel at 33-38 26 28 . From Fig.…”

Section: Solid Fat Contentmentioning

confidence: 99%

Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

Pang

Cao

et al. 2019

J. Oleo Sci.

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“…Experimental blend margarine (EBM) was prepared by following the method described by Dollah et al. [ 12 ] using the formula shown below. Fresh margarine was prepared for subsequent storage study.…”

Section: Methodsmentioning

confidence: 99%

“…[ 10 ] In order to improve its melting property, PS may be blended with oils that have a good melting profile such as MoO. Although studies have been carried out to investigate the MoO/PS blend, [ 11,12 ] however, there is still a lack of information on the production and characterization of table margarine from such blend. Thus, this study aimed to produce an oleic acid‐rich table margarine prepared from M. oleifera seed oil‐palm stearin blend and compare its composition, thermal behavior, and textural properties during storage with those of commercial margarines.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties

Dollah

Chai

Abdulkarim³

et al. 2020

Euro J Lipid Sci & Tech

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This study aims to produce an oleic acid‐rich table margarine from Moringa oleifera seed oil (MoO)‐palm stearin (PS) blend (70:30, w/w) and compare its composition, thermal behavior, and textural properties during storage with those of commercial margarines (CM1 and CM2). The major fatty acid in MoO/PS blend, CM1 and CM2 is oleic acid (67.85%, 38.54%, and 35.35%, respectively). Hence, many of their triacylglycerols are derived from the acid. MoO/PS blend has a higher complete melting temperature (43.50 °C) compared to CM1 (35.50 °C) and CM2 (35.53 °C). The solid fat content (SFC) of MoO/PS blend at 10 °C (28.7%) is lower than CM1 (32%) and CM2 (68.4%). However, the MoO/PS blend has a higher SFC (6.47%) at 35 °C compared to CMs. At 20 °C, the viscosity of experimental blend margarine (EBM) decreases but CM1 and CM2 increase at the end of the storage study. After 8 weeks of storage, all margarines are harder and CM2 is the hardest. The adhesiveness of EMB and CM2 is similar to the fresh samples while CM1 is more adhesive after storage. In short, it is possible to produce an oleic acid‐enriched margarine from MoO/PS blend that has better textural properties. Practical Applications: Moringa oleifera seed oil is one of the superior oils that contains high levels of oleic acid. However, its high iodine value and low melting point limit its application in the production of margarine. This study shows that direct blending of M. oleifera seed oil with palm stearin could produce margarine with high oleic acid contents and better textural properties in terms of viscosity, hardness, and adhesiveness. The informative data provide supporting evidence for blending of M. oleifera seed oil with palm stearin to produce margarine that could overcome the issues that hinder the M. oleifera seed oil from being produced into margarine.

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“…Interesterification allows modification of the FA position on TAG molecules. In fact, IE FAs are obtained by enzymatic or chemical methods that, at low temperatures, promote the incorporation of a specific FA on the glycerol backbone or the rearrangement of native FAs on the different positions of TAG molecules [ 33 , 34 , 35 , 36 ]. This consists of a randomization process in which FAs are nearly equally distributed among the three stereospecific positions of the IE TAG.…”

Section: Postprandial Fate Of Native and Interesterified Dietary Fmentioning

confidence: 99%

Effects of Plant Oil Interesterified Triacylglycerols on Lipemia and Human Health

Alfieri

Imperlini

Nigro

et al. 2017

IJMS

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The position of the fatty acids (sn-1, sn-2 and sn-3) (stereospecific numbering (sn)) in triacylglycerol (TAG) molecules produces a characteristic stereospecificity that defines the physical properties of the fats and influences their absorption, metabolism and uptake into tissues. Fat interesterification is a process that implies a positional distribution of fatty acids (FAs) within the TAG molecules, generating new TAG species, without affecting the FA cis-trans natural balance. The interesterified (IE) fats, frequently used in the food industry comprise fats that are rich in long-chain saturated FAs, such as palmitic acid (16:0) and stearic acid (18:0). Within the interesterified fats, a critical role is played by FA occupying the sn-2 position; in fact, the presence of an unsaturated FA in this specific position influences early metabolic processing and postprandial clearance that in turn could induce atherogenesis and thrombogenesis events. Here, we provide an overview on the role of TAG structures and interesterified palmitic and stearic acid-rich fats on fasting and postprandial lipemia, focusing our attention on their physical properties and their effects on human health.

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Physico‐chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food

Abstract: EIE of fats with MoO allowed nutritional and oxidative stable plastic fats to be obtained, suitable for possible use in industrial food applications. © 2015 Society of Chemical Industry.

Cited by 26 publications

References 52 publications

Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties

Effects of Plant Oil Interesterified Triacylglycerols on Lipemia and Human Health

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