Use of <em>Echium</em> oil fatty acids and tricaprylin as substrates of enzymatic interesterification for the production of structured lipids

Abstract

SUMMARY:Structured lipids (SLs) were produced from the free fatty acids of Echium oil and tricaprylin by enzymatic acidolysis reactions. Lipozyme ® RM IM, immobilized sn-1,3 specific lipase was used in the enzymatic reactions. In order to optimize the incorporation of stearidonic acid (SDA), three factors were chosen , reaction time (6-12 hour) and substrate molar ratio (3-6 mol/mol (total free fatty acids/ tricaprylin)] for the application of response surface methodology (RSM) using a central composite circumscribed design (CCC) with five levels. The optimum temperature, time and substrate molar ratio obtained from the models were 60 ºC; 6 h, 6 mol/mol, respectively. Furthermore, SLs with 6.2% SDA content at sn-2 position were produced by scaling up the process. SL was obtained with nearly 78-79% of long-chain fatty acids at the sn-2 position. According to the melting profile analysis, the melting peaks of tricaprylin and Echium oil were sharper and narrower while the SL had more broadened peaks. KEYWORDS: Echium oil; Enzymatic acidolysis; Lipozyme® RM IM; Response surface methodology; Stearidonic acid; Tricaprylin RESUMEN: Uso de ácidos grasos de aceite de Echium y tricaprilina como sustratos de interesterificación enzimática para la producción de lípidos estructurados. Se produjeron lípidos estructurados (SL) a partir de ácidos grasos libres de aceite de Echium y tricaprilina mediante reacciones de acidolisis enzimática. Se usó Lipozyme ® RM IM, lipasa inmovilizada específica de sn-1,3 en las reacciones enzimáticas. Para optimizar la incorporación de ácido estearidónico (SDA), se eligieron tres factores [Temperatura de reacción (50-60 ºC), tiempo de reacción (6-12 horas) y proporción molar del sustrato (3-6 mol/mol (total de ácidos grasos libres) / tricaprylin)] para la aplicación de la metodología de superficie de respuesta (RSM) mediante el uso de un diseño compuesto central circunscrito (CCC) con cinco niveles. La relación óptima de temperatura, tiempo y sustrato obtenida de los modelos fue 60 ºC; 6 h, 6 mol/mol. Además, se produjeron SL con un contenido de SDA del 6,2% en la posición sn-2 mediante el proceso de escalamiento, SL se obtuvo con casi 78-79% de ácidos grasos de cadena larga en la posición sn-2. Según el análisis del perfil de fusión, los picos de fusión de la tricaprilina y el aceite de Echium fueron más agudos y estrechos, mientras que los SL tuvieron picos más amplios.

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications

“…This problem was also identified during the product slicing process, when the T50 product showed purge loss and lower integrity of the slices. This could be due to the lower melting point presented by Echium oil (−49 to −11 °C) when compared with pork fat (28–33 °C) . These different melting points are caused by their different fatty acid profiles: ∑SFA 380.00 and 100.20 g kg −1 , ∑MUFA 460.00 and 149.00 g kg −1 and ∑PUFA 170.00 and 714.00 g kg −1 for pork backfat and Echium oil respectively .…”

Preparation and characterization of nanoemulsions of curcumin and echium oil

“…For this reason, after in vitro digestion assay, digested solutions were treated with 5 mL of n-hexane and then centrifuged at 1000 rpm for 3 min. Oil phases were obtained after the removal of hexane at 40 C by rotary evaporator (IKA, HB10 basic, Germany) (Yüksel and S ¸ahin-Yes ¸ilçubuk, 2018).…”

Integrated Green and Enzymatic Process to Produce Omega‐3 Acylglycerols from Echium plantagineum Using Immobilized Lipases

“…Other authors have described the synthesis of structured lipids from echium oil containing short‐ and/or medium‐chain fatty acids but following other strategies. An example is using FFA from echium oil and tricaprylin by enzymatic acidolysis reactions, but this strategy achieved lower production yields, and also, reaction conditions were more aggressive: 6 hour and 60 °C (Yuksel and Sahin‐Yesilcubuk, 2018). Similarly, the incorporation of lauric acid into echium TAG was studied to synthesize a low‐calorie structured lipid (Gökçe et al, 2013).…”