Beef tallow/high oleic sunflower oil shortenings produced by chemical interesterification optimized by response surface methodology (RSM): Effect of processing conditions on physical properties
María Regina Ramos-Ramos, Leslie Pamela Cevallos Velastegui, Víctor Alonso García Londoño, Tatiana Rocío Aguirre-Calvo, Virginia Borroni, María Lidia Herrera
{"title":"Beef tallow/high oleic sunflower oil shortenings produced by chemical interesterification optimized by response surface methodology (RSM): Effect of processing conditions on physical properties","authors":"María Regina Ramos-Ramos, Leslie Pamela Cevallos Velastegui, Víctor Alonso García Londoño, Tatiana Rocío Aguirre-Calvo, Virginia Borroni, María Lidia Herrera","doi":"10.1002/aocs.12914","DOIUrl":null,"url":null,"abstract":"<p>Response surface methodology (RSM) was used to obtain two shortenings (IEA and IEB) by chemical interesterification (CI) of beef tallow (BT) and high oleic sunflower oil (HOSFO) with melting points of 35.5°C and 38.5°C, higher OOO and SOO contents, and lower PPP, SOS, POS, and POP percentages than BT. The maximum percentage of HOSFO in the formulations and the optimum time, temperature, and catalyst concentrations to achieve the desired physicochemical properties for the shortenings were determined from the model. The shortenings were characterized, and the effects of processing and storage conditions were explored. HPLC/MS analysis showed that the mono and di-unsaturated triacylglycerols (TAGs) had unsaturated fatty acids at the <i>sn</i>-2 position. The changes in chemical composition due to the interesterification process were mostly differences in percentages more than in the type of TAGs present. IEA and IEB showed profiles of solid fat content versus temperature and <i>G</i>' values similar to those reported for soft and firm margarine, respectively. Under static cooling conditions, for BT, BA, BB, and IEB, the α-form was the main polymorph, whereas the <i>β</i>′-tendency increased with increasing temperature and slow cooling rate. IEA crystallized in the <i>β</i>′-form between 20 and 32°C. Under dynamic cooling conditions, nucleation was impeded at fast cooling rate and promoted at slow rate as evidenced by induction times of crystallization. Interesterification decreased the MP, increased the <i>β</i>′ tendency that lasted at least 8 months at 25°C, and improved the nutritional value of shortening making them suitable as <i>trans</i>-fat alternatives.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"569-586"},"PeriodicalIF":1.9000,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12914","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Response surface methodology (RSM) was used to obtain two shortenings (IEA and IEB) by chemical interesterification (CI) of beef tallow (BT) and high oleic sunflower oil (HOSFO) with melting points of 35.5°C and 38.5°C, higher OOO and SOO contents, and lower PPP, SOS, POS, and POP percentages than BT. The maximum percentage of HOSFO in the formulations and the optimum time, temperature, and catalyst concentrations to achieve the desired physicochemical properties for the shortenings were determined from the model. The shortenings were characterized, and the effects of processing and storage conditions were explored. HPLC/MS analysis showed that the mono and di-unsaturated triacylglycerols (TAGs) had unsaturated fatty acids at the sn-2 position. The changes in chemical composition due to the interesterification process were mostly differences in percentages more than in the type of TAGs present. IEA and IEB showed profiles of solid fat content versus temperature and G' values similar to those reported for soft and firm margarine, respectively. Under static cooling conditions, for BT, BA, BB, and IEB, the α-form was the main polymorph, whereas the β′-tendency increased with increasing temperature and slow cooling rate. IEA crystallized in the β′-form between 20 and 32°C. Under dynamic cooling conditions, nucleation was impeded at fast cooling rate and promoted at slow rate as evidenced by induction times of crystallization. Interesterification decreased the MP, increased the β′ tendency that lasted at least 8 months at 25°C, and improved the nutritional value of shortening making them suitable as trans-fat alternatives.
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.