Enzymatic Synthesis and Characterization of MLM-type Structured Lipid Using Grapeseed Oil and Capric Acid.

The objectives were to optimize the reaction conditions for C10:0 incorporation into grapeseed (GS) oil, characterize the structured lipid (SL) product, and study the changes in antioxidant activity of the SL. Taguchi method was used to optimize C10:0 incorporation by combining parameters in a total of 9 experiments. Lipozyme RM IM (Rhizomucor miehei immobilized lipase) and Lipozyme 435 (Candida antarctica recombinant immobilized lipase) were used as biocatalysts for the acidolysis reactions.

Medium- and Long-Chain Triacylglycerol: Preparation, Health Benefits, and Food Utilization.

Medium- and long-chain triacylglycerol (MLCT) is a structured lipid with both medium- and long-chain fatty acids in one triacylglycerol molecule. Compared with long-chain triacylglycerol (LCT), which is mainly present in common edible oils, and the physical blend of medium-chain triacylglycerol with LCT (MCT/LCT), MLCT has different physicochemical properties, metabolic characteristics, and nutritional values. In this article, the recent advances in the use of MLCT in food formulations are reviewed.

Nonconventional Technologies in Lipid Modifications.

Lipid modifications play a crucial role in various fields, including food science, pharmaceuticals, and biofuel production. Traditional methods for lipid modifications involve physical and chemical approaches or enzymatic reactions, which often have limitations in terms of specificity, efficiency, and environmental impact. In recent years, nonconventional technologies have emerged as promising alternatives for lipid modifications.

Combining antioxidants and processing techniques to improve oxidative stability of a Schizochytrium algal oil ingredient with application in yogurt.

Oxidative instability limits incorporation of ω-3 fatty acids (FAs) into some products. This research combined processing techniques with antioxidant addition to overcome these barriers. Oleogels, microencapsulates, and microencapsulated gel ingredients were prepared using Schizochytrium spp.

Lipase-catalyzed one-step regioselective synthesis of 1,2-dioctanoylgalloylglycerol in a solvent-free system: Optimization of reaction conditions and structural elucidation.

A multi-functional galloylated structured lipid, 1,2-dioctanoylgalloylglycerol (DOGG), was synthesized enzymatically via a regioselective transesterification of propyl gallate and trioctanoate using an immobilized food-grade Candida antarctica lipase B (Lipozyme® 435) as the biocatalyst under solvent-free condition. The variables that affect the reaction, including reaction temperature, substrate ratio, reaction time, and enzyme load, were evaluated and optimized using Taguchi method and response surface methodology. Both methods predicted the same optimal reaction condition, resulting in a 68.

Comparison of antioxidant activities of selected phenolic compounds in O/W emulsions and bulk oil.

Antioxidant activities of 1-o-galloylglycerol (GG), propyl gallate, rosmarinic acid (RA), tocopherols (TOC), and 1:1 combinations of GG/RA and GG/TOC were evaluated using in vitro assays including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP). Soybean oil stripped of TOC was utilized as bulk oil and as the oil phase in O/W emulsions for accelerated oxidation test with the selected phenolic compounds. Efficacies of antioxidants were evaluated by monitoring total oxidation (TOTOX) values and fatty acid profiles of oil and O/W samples during the accelerated oxidation.

Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities.

Interesterification is widely employed as an effective technique to modify oils and fats. This study utilizes palm-based oil (palm olein: palm kernel oil: palm stearin, 5:3:2, w/w/w) as the raw material for the interesterification process performed in a pilot-scale packed bed reactor. Enzymatic interesterification (EIE) was catalyzed by Lipozyme TL IM (813.

Solvent-free enzymatic synthesis of 1,2-dipalmitoylgalloylglycerol: Characterization and optimization of reaction condition.

A novel diacylglycerol-based galloyl structured lipid, 1,2-dipalmitoylgalloylglycerol (DPGG), was synthesized using the enzymatic transesterification of propyl gallate (PG) and tripalmitin under solvent-free condition. An immobilized and commercially available food-grade Candida antarctica lipase B, Lipozyme® 435, was used as the biocatalyst. The reaction variables that affect the yield of DPGG were optimized using a 3 full factorial design.

Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog.

Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by the enzymatic acidolysis of menhaden oil with caprylic and stearic acids. SL had similar physical properties to butterfat but was more susceptible to oxidation. The above phenolic compounds were each added to SL as antioxidants.

Antioxidant property and characterization data of 1--galloylglycerol synthesized via enzymatic glycerolysis.

This article provides comprehensive experimental data characterizing antioxidant activity, as well as chemical and physical properties of 1--galloylglycerol (GG), synthesized by enzymatic glycerolysis of propyl gallate (PG) using a food-grade lipase (Lipozyme® 435) [1]. GG was characterized by Fourier-transform infrared spectroscopy (FT-IR), H, C, H-H gradient correlation spectroscopy (gCOSY), H-C gradient heteronuclear single quantum coherence (gHSQC), H-C gradient heteronuclear multiple quantum coherence (gHMQC), and H-C gradient heteronuclear multiple bond correlation (gHMBC) nuclear magnetic resonance spectroscopies (NMR), and ultraviolet-visible spectrophotometry (UV-Vis). The antioxidant property of GG, which was evaluated through 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and hydrogen peroxide (HO) scavenging assays, is also presented.

Oxidative stability of cod liver oil in the presence of herring roe phospholipids.

The aim of this research was to investigate the effect of herring roe phospholipids (PLs) on the oxidative stability of cod liver oil during storage. The effect of PLs on the oxidative stability of cod liver oil was assessed in terms of peroxide value, free fatty acids, secondary oxidation products and pyrrolisation. The results show that the PV was lower in cod liver oil containing PLs (P < 0.

Enzymatic synthesis of 1-o-galloylglycerol: Characterization and determination of its antioxidant properties.

1-o-Galloylglycerol (GG) was synthesized by the enzymatic glycerolysis of propyl gallate (PG) using a food-grade lipase (Lipozyme® 435). The reaction conditions affecting the yield of GG were optimized and a yield of 76.9% ± 1.

Physicochemical Characterization of Yellow Cake Prepared with Structured Lipid Oleogels.

Oleogels were produced using a phytosterol blend of β-sitosterol/γ-oryzanol or a blend of sucrose stearate/ascorbyl palmitate (SSAP) as oleogelators. Four lipid phases were compared in oleogel formation for each oleogelator blend: menhaden oil, structured lipid (SL) of menhaden oil and 30 mol% caprylic acid (SL-C), SL of menhaden oil and 20 mol% stearic acid (SL-S), and SL of menhaden oil and 14 mol% each of caprylic and stearic acid (SL-CS). All SLs were produced enzymatically using a recombinant lipase from Candida antarctica as the biocatalyst.

Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.

The effects of four different frying oils and three emulsifiers on oil absorption by steam-and-fried instant noodles were evaluated. The blended oil (high oleic sunflower oil/soybean oil/palm oil = 24:25:1 (v/v/v)) containing approximately 50% oleic acid was chosen as the proper frying oil due to lower oil absorption by instant noodle compared to palm, soybean, and high oleic sunflower oils. Among the four oils, the interfacial tension between high oleic sunflower oil and instant noodle was the lowest (0.

Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed.

Driven by a general demand for clean labels on food and cosmetic products, these industries are currently searching for efficient natural antioxidants to replace synthetic antioxidants. Seaweed contains several compounds with antioxidative properties (phlorotannins, pigments, tocopherols, and polysaccharides). It is possible to extract these compounds via different extraction techniques, which are discussed in this review.

Physicochemical characterization of organogels prepared from menhaden oil or structured lipid with phytosterol blend or sucrose stearate/ascorbyl palmitate blend.

The purpose of this research was to produce organogels using two different organogelator blends and two different oil substrates and compare their physicochemical properties. A medium-long-medium (MLM)-type structured lipid (SL) containing 37.44 mol% MLM-type triacylglycerols (TAG) was produced by enzymatic modification of menhaden oil with ethyl caprate.

Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers.

The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70%, w/w), amount of total emulsifier CAS + PC (1.4, 2.

Lipase - catalyzed Modification of Rice Bran Oil Solid Fat Fraction.

This study used a rice bran oil solid fat fraction (RBOSF) to produce cocoa butter alternatives via interesterification reaction catalyzed by immobilized lipase (Lipozyme® RM IM) in hexane. Effects of reaction time (6, 12, and 18 h), temperature (55, 60, and 65°C), mole ratios of 3 substrates [RBOSF:palm olein:C18:0 donors (1:1:2, 1:2:3, and 1:2:6)] were determined. The substrate system was dissolved in 3 mL of hexane and 10% of lipase was added.

The impact of lactation and gestational age on the composition of branched-chain fatty acids in human breast milk.

Breast milk consumption reduces the incidence of necrotizing enterocolitis (NEC) in preterm infants compared to formula. Branched-chain fatty acids (BCFAs) are present in breast milk but not in most formulas intended for preterm infants. We aimed to determine the composition of BCFAs in the breast milk of mothers with preterm infants, and to understand the impact of gestational age at birth and stage of lactation on BCFA content.

Mango kernel fat fractions as potential healthy food ingredients: A review.

Mango kernel fat (MKF) has been reported to have high functional and nutritional potential. However, its application in food industry has not been fully explored or developed. In this review, the chemical compositions, physical properties and potential health benefits of MKF are described.

Phospholipids composition and molecular species of large yellow croaker (Pseudosciaena crocea) roe.

The research aims to study phospholipids (PL) classes and molecular species of large yellow croaker (Pseudosciaena crocea) roe. Both gas chromatographymass spectroscopy (GC-MS) and high-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD) were utilized to analyze and identify the PLs fatty acids compositions and classes in the P. crocea roe, respectively.

A Nuclear Magnetic Resonance Spectroscopy Approach to Discriminate the Geographic Origin of Roasted Asian Sesame Oils.

The aim of this study was to discriminate the geographic origin of Korean, Chinese, and Indian sesame oils distributed in Korea using H NMR spectroscopy in combination with canonical discriminant analysis (CDA). H NMR spectra were obtained from 84 roasted oil samples prepared from 51 Korean, 19 Chinese, and 14 Indian sesame seeds. The integration values of 26 peaks observed in the NMR spectra were determined and normalized on the basis of the peak derived from the terminal CH of the fatty acids (0.

Antioxidative Effects of a Glucose-Cysteine Maillard Reaction Product on the Oxidative Stability of a Structured Lipid in a Complex Food Emulsion.

A glucose-cysteine Maillard reaction product (MRP) was produced and its antioxidant effects on lipid oxidation were determined for a structured-lipid enriched with polyunsaturated fatty acids in a complex emulsion. Trolox equivalent antioxidant capacities (TEAC) were determined for MRP heating intervals of 2, 4, and 6 h and were compared to α-tocopherol (TOC), MRP with TOC (TOC-MRP), and TOC with ascorbyl palmitate (TOC-AP). Emulsions were produced with total antioxidant additions of 0.

Infant Formula Fat Analogs and Human Milk Fat: New Focus on Infant Developmental Needs.

Human breast milk is generally and universally recognized as the optimal choice for nutrition during the first year of life. In certain cases in which it is not feasible to breast-feed the infant or the breast milk is not sufficient, especially in the case of preterm infants, infant formula is the next best alternative to provide nutrition to nurture the infant. Therefore, it is highly important that the nutrient composition of the infant formula is as close to breast milk as possible for proper growth and development of the infant.