Structuration of lipid bases zero-trans and palm oil-free for food applications

被引：2

作者：

Alves, Vanessa ^{[1
]}

Furtado, Guilherme de Figueiredo ^{[2
]}

Luccas, Valdecir ^{[3
]}

Ribeiro, Ana Paula Badan ^{[4
]}

Macedo, Juliana Alves ^{[1
]}

Macedo, Gabriela Alves ^{[1
]}

机构：

[1] Univ Estadual Campinas UNICAMP, Fac Engn Alimentos, Dept Ciencia Alimentos & Nutricao, Monteiro Lobato 80, BR-13083862 Campinas, SP, Brazil

[2] Univ Fed Sao Carlos UFSCar, Ctr Ciencias Nat, Rod Lauri Simoes Barros,Km 12 SP 189, BR-18290000 Buri, SP, Brazil

[3] Inst Tecnol Alimentos ITAL, Ctr Tecnol Cereais & Chocolates, Ave Brasil, 2880 Campinas, BR-13070178 Campinas, SP, Brazil

[4] Univ Estadual Campinas UNICAMP, Fac Engn Alimentos, Dept Engn & Tecnol Alimentos, Monteiro Lobato 80, BR-13083862 Campinas, SP, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2024年 / 192卷

基金：

巴西圣保罗研究基金会;

关键词：

Hard fat; Solid fat content; Structured lipids; Behenic acid; Crystallization behavior; Palm-free; CRAMBE-ABYSSINICA OIL; FATTY-ACID PROFILE; PHYSICOCHEMICAL PROPERTIES; ENZYMATIC INTERESTERIFICATION; BEHENIC ACID; CHEMICAL-COMPOSITION; SOYBEAN OIL; PEANUT OIL; KERNEL OIL; TRIACYLGLYCEROLS;

D O I：

10.1016/j.foodres.2024.114683

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work evaluated structured lipids (SLs) through chemical and enzymatic interesterification (CSLs and ESLs). Blends of soybean oil and peanut oil 1:1 wt% were used, with gradual addition of fully hydrogenated crambe to obtain a final behenic acid concentration of 6, 12, 18, and 24%. Chemical catalysis used sodium methoxide (0.4 wt%) at 100 degrees C for 30 min, while enzymatic catalysis used Lipozyme TL IM (5 wt%) at 60 degrees C for 6 h. Major fatty acids identified were C16:0, C18:0, and C22:0. It was observed that with gradual increase of hard fat, the CSLs showed high concentrations of reaction intermediates, indicating further a steric hindrance, unlike ESLs. Increased hard fat also altered crystallization profile and triacylglycerols composition and ESLs showed lower solid fat, unlike CSLs. Both methods effectively produced SLs as an alternative to trans and palm fats, view to potential future applications in food products.

引用

页数：13

共 35 条

[31] Enzymatic Production of Zero-Trans Plastic Fat Rich in α-Linolenic Acid and Medium-Chain Fatty Acids from Highly Hydrogenated Soybean Oil, Cinnamomum camphora Seed Oil, and Perilla Oil by Lipozyme TL IM
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[35] Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique
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