Preparation of Diacylglycerol-enriched Rice Bran Oil by Lipase-catalyzed Deacidification in Packed-bed Reactors by Continuous Dehydration

Lu, Yongyun; Zou, Xiaoqiang; Wang, Han; Jiang, Yuanrong; Jin, Qiangzhe; Li, Li; Xu, Xuebing; Wang, Xingguo

doi:10.5650/jos.ess15238

Cited by 6 publications

(4 citation statements)

References 35 publications

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“…RBO DAG showed the highest FRAP value, whereas SUNO DAG had the lowest FRAP value. Addition of RBO DAG to yogurt resulted in an increase of the antioxidant activity compared with the SYC which was due to the higher levels of tocopherol, tocotrienol, and ɣ–oryzanol present in RBO . Some authors showed good correlations of both DPPH and FRAP assays with total flavonoid and total polyphenol content by investigating polyphenols, flavonoids, and antioxidant activity of soy yogurt produced from either whole or deoiled soy flour .…”

Section: Resultsmentioning

confidence: 99%

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Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Sengupta

Bhattacharyya

Bhowal

2018

Euro J Lipid Sci & Tech

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Diacylglycerols (DAGs), particularly the 1, 3‐isoform, have immense potential health benefits with regards to post prandial lipemia and obesity. DAG enriched edible oil fortified soy yogurts are developed using edible decorticated and deoiled soy flour instead of using whole soybean seed. DAG enriched oils are prepared by enzymatic glycerolysis from different edible oils namely soybean, sunflower, rice bran, mustard, and sesame oil. All DAG oil enriched soy yogurts exhibit higher oxidative stability and antioxidant activity than the control soy yogurt during storage at 4 °C. The extent of proteolysis by Lactobacillus spp. and Streptococcus spp. is enhanced by the presence of DAG‐enriched edible oils as shown by a substantial increase in o‐phthaldialdehyde values. The results exhibit that the addition of rice bran oil‐DAG improves the physicochemical properties, microbiological as well as proteolytic activity of soy yogurts and enables a novel technological approach for making fortified soy yogurts with enhanced health‐benefit ingredients. Practical application: DAG enriched edible oils may be considered as novel functional food ingredients for soy yogurt production. Thus, development of functional soy yogurt with DAG enriched edible oils is an alternative for a value‐added product with better physicochemical properties, microbiological as well as proteolytic activity compared with conventional soy yogurts. The process is commercially economical in view of the uses of seed flour as direct raw material without odor problems for making non‐dairy food products. Soy yogurt with DAG enriched edible vegetable oils can be protected from adverse external conditions with potential benefits in food and therapeutic formulations for improved efficacy and health benefits. Soy yogurts prepared from diaclyglycerol enriched edible oils can be a novel approach for soy yogurt production. The process is economical and can be shown to have improved health benefits in the final product.

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Section: Resultsmentioning

confidence: 99%

“…Diacylglycerol (DAG) is a natural component of various edible oils (up to about 10%) . DAG used in foods as an emulsifier has also been used as an intermediate in the preparation of structured lipids .…”

Section: Introductionmentioning

confidence: 99%

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Sengupta

Bhattacharyya

Bhowal

2018

Euro J Lipid Sci & Tech

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“…Additionally, high-acid oil exists in natural sources, such as high-acid rice bran oil with 30 to 40% FFA. Several studies have reported that high-acid rice bran oil was used for production of DAG (about 27.98%-38.99% yield) by catalysis of Lipozyme RM IM, and the process not only was effective to reduce FFA, but also was utilized to produce high-value oils ( 23 , 39 ). DAG also could be prepared by lipase-catalyzed glycerolysis of TAG oil, in which could obtain about 20 to 60% DAG content ( 26 , 40 ).…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, Awadallak et al provided a new approach to producing a high content of DAG (55.6%) from linseed oil by combining enzymatic glycerolysis and esterification ( 20 ). To date, various raw materials, including triglycerides of edible oils, high-acid oil, fatty acid, and fatty acid ethyl ester (EE), have been used as a substrate for DAG production ( 4 , 20 – 23 ). However, none of the studies have reported on the synthesis of DAG from the refined soy sauce by-product oil (SSBO) containing a high content of EE and FFA (49.96 and 30.21%, respectively).…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Synthesis of Diacylglycerol-Enriched Oil by Two-Step Vacuum-Mediated Conversion of Fatty Acid Ethyl Ester and Fatty Acid From Soy Sauce By-Product Oil as Lipid-Lowering Functional Oil

et al. 2022

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Soy sauce by-product oil (SSBO), a by-product of the soy sauce production process, is the lack of utilization due to an abundance of free fatty acid (FFA) and fatty acid ethyl ester (EE). The utilization of low-cost SSBO to produce value-added diacylglycerol (DAG)-enriched oil and its applications are promising for the sustainability of the oil industry. The objective of this study was to utilize SSBO containing a high content of EE and FFA as raw material to synthesize DAG-enriched oil and to evaluate its nutritional properties in fish. Based on different behaviors between the glycerolysis of EE and the esterification of FFA in one-pot enzymatic catalysis, a two-step vacuum-mediated conversion was developed for the maximum conversions of EE and FFA to DAG. After optimization, the maximum DAG yield (66.76%) and EE and FFA conversions (96 and 93%, respectively) were obtained under the following optimized conditions: lipase loading 3%, temperature 38°C, substrate molar ratio (glycerol/FFA and EE) 21:40, a vacuum combination of 566 mmHg within the initial 10 h and 47 mmHg from the 10th to 14th hour. Further nutritional study in fish suggested that the consumption of DAG-enriched oil was safe and served as a functional oil to lower lipid levels in serum and liver, decrease lipid accumulation and increase protein content in body and muscle tissues, and change fatty acid composition in muscle tissues. Overall, these findings were vital for the effective utilization of SSBO resources and the development of future applications for DAG-enriched oil as lipid-lowering functional oil in food.

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Bioprocessing Technology of Rice Bran Oil

Jiang

2019

Rice Bran and Rice Bran Oil

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Preparation of Diacylglycerol-enriched Rice Bran Oil by Lipase-catalyzed Deacidification in Packed-bed Reactors by Continuous Dehydration

Cited by 6 publications

References 35 publications

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Improved Quality Attributes in Soy Yogurts Prepared From DAG Enriched Edible Oils and Edible Deoiled Soy Flour

Enzymatic Synthesis of Diacylglycerol-Enriched Oil by Two-Step Vacuum-Mediated Conversion of Fatty Acid Ethyl Ester and Fatty Acid From Soy Sauce By-Product Oil as Lipid-Lowering Functional Oil

Bioprocessing Technology of Rice Bran Oil

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