Production of healthier palm-based edible oil blends and enzymatic interesterified structured lipids for cooking and trans-free fat formulation applications

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2023-09-26 DOI:10.1002/aocs.12752

Prasanna Rani K. N., Shiva Shanker Kaki, Kezia Rani K, Kranthi Kumar B, Anjaneyulu E, Thirupathi A, B. L. A. Prabhavathi Devi

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引用次数: 0

Abstract

Present study aimed to prepare palm-based blends with edible oils to obtain healthier smart blends with a desired fatty acid profile of SAFA:MUFA:PUFA ratios as established by international health authorities for potential use in cooking and trans-free fat formulation applications. Several blends of palm olein (POo), super olein (SOo) and palm stearin (PS) with sunflower (SFO), soybean (SBO), rice bran (RBO), mustard (MO), olive (OO) and sesame (SMO) oils were prepared in different mass (wt/wt) ratios. Among the prepared blends, the 6:4 POo:SFO, 1:1/6:4 POo:SBO, 6:4 SOo:SBO and 4:6 PS:RBO/SMO blends; 2:8 POo:RBO, 6:4 SOo:SFO blends and 1:1/6:4 POo:SMO, 1:1/6:4 POo:RBO, 6:4 SOo:SMO blends were found to have the balanced fatty acid profiles closer to AHA/JMHW/WHO recommended SFA:MUFA:PUFA ratios of 1:1:1/1:1.5:1/1:1.5:0.7, respectively. In addition, the 1:1/6:4 POo:SBO and 6:4 SOo:SBO blends also fulfilled the required ω-6/ω-3 ratios of 9.5 and 10.5 along with balanced fatty acid profile of 1:1:1 as per the nutritional guidelines. The 6:4 POo/SOo with SFO/SBO, 1:1 SOo:SMO and 4:6 PS:RBO/SMO smart blends were further processed for enzymatic interesterification (EIE) employing Lipozyme TLIM packed in a specially designed basket type stirrer (BTS) equipped in a bioreactor at 70°C with agitation speed of 390 rpm for 9 h to obtain trans-free interesterified (IE) structured lipids (SLs) with desired physicochemical properties. This BTS technology helped to sustain the structure and morphology of the enzyme intact, and enable to process about 9 kg of the edible oil blends for IE with excellent recyclability and stability for 81 active hours.

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生产更健康的棕榈基食用油混合物和酶法酯化结构脂，用于烹饪和无反式脂肪配方应用

本研究旨在制备棕榈基与食用油的混合物，以获得更健康的智能混合物，其脂肪酸组成（SAFA:MUFA:PUFA 比例）符合国际卫生机构的要求，可用于烹饪和无反式脂肪配方应用。我们以不同的质量（重量/重量）比制备了几种棕榈油（POo）、超级油（SOo）和棕榈硬脂（PS）与葵花油（SFO）、大豆油（SBO）、米糠油（RBO）、芥末油（MO）、橄榄油（OO）和芝麻油（SMO）的混合物。在制备的混合物中，6:4 POo:SFO、1:1/6:4 POo:SBO、6:4 SOo:SBO 和 4:6 PS:RBO/SMO 混合物；2:8 POo:RBO、6:4 SOo:SFO 混合物和 1:1/6:4 POo:SMO、1：发现1:1/6:4 POo:RBO、6:4 SOo:SMO混合物的脂肪酸平衡更接近AHA/JMHW/WHO推荐的SFA:MUFA:PUFA比例1:1:1/1:1。5:1/1:1.5:0.7。此外，1:1/6:4 POo:SBO 和 6:4 SOo:SBO 混合物也达到了营养指南所要求的 9.5 和 10.5 的 ω-6/ω-3 比例以及 1:1:1 的均衡脂肪酸含量。将 6:4 POo/SOo 与 SFO/SBO、1:1 SOo:SMO 和 4:6 PS:RBO/SMO 的智能混合物进一步进行酶法酯化（EIE）处理，采用 Lipozyme TLIM，将其包装在专门设计的篮式搅拌器（BTS）中，并配备在生物反应器中，在 70°C 下以 390 rpm 的搅拌速度搅拌 9 小时，以获得具有所需理化特性的无反式酯化（IE）结构脂（SLs）。这种 BTS 技术有助于保持酶的结构和形态完好无损，并能加工约 9 千克食用油混合物以获得 IE，具有极佳的可回收性和 81 小时的稳定性。

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来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.