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Casimir C Akoh - One of the best experts on this subject based on the ideXlab platform.
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preparation of mango kernel fat stearin based hard chocolate fats via physical blending and Enzymatic Interesterification
Lwt - Food Science and Technology, 2018Co-Authors: Casimir C Akoh, Xingguo WangAbstract:Abstract Mango kernel fat-third stearin (MKF-TS) is one of the most valuable cocoa butter improvers. Hard chocolate fats were prepared using MKF-TS, hard palm-mid fraction (HPMF) and cocoa butter (CB) via physical blending and Enzymatic Interesterification. The optimal physical blend (PB) produced from 10% HPMF, 55% MKF-TS and 35% CB contained 60.9 g/100 g 1,3-distearoyl-2-oleoyl-glycerol, 21.1 g/100 g 1-palmitoyl-2-oleoyl-3-stearoylglycerol and 9.5 g/100 g 1,3-dipalmitoyl-2-oleoylglycerol. The optimal interesterified blend (IB) Enzymatically synthesized from 20% HPMF, 60% MKF-TS and 20% CB shared similar triacylglycerol composition to PB. Both PB and IB showed improved thermostabilities compared to CB in terms of sold fat contents, melting and crystallization behaviors. They also exhibited β polymorphic forms and 50–120 μm featherlike crystals, which were close to those of CB. The melting of IB tended to be sharper than non-interesterified blend (Non-IB) and its crystals were more continuous and uniform, indicating that Enzymatic Interesterification is a potential technique for manufacturing hard chocolate fats.
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characterization of stearidonic acid soybean oil enriched with palmitic acid produced by solvent free Enzymatic Interesterification
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Sarah A Teichert, Casimir C AkohAbstract:Stearidonic acid soybean oil (SDASO) is a plant source of n-3 polyunsaturated fatty acids (n-3 PUFAs). Solvent-free Enzymatic Interesterification was used to produce structured lipids (SLs) in a 1 L stir-batch reactor with a 1:2 substrate mole ratio of SDASO to tripalmitin, at 65 °C for 18 h. Two SLs were synthesized using immobilized lipases, Novozym 435 and Lipozyme TL IM. Free fatty acids (FFAs) were removed by short-path distillation. SLs were characterized by analyzing FFA and FA (total and positional) contents, iodine and saponification values, melting and crystallization profiles, tocopherols, and oxidative stability. The SLs contained 8.15 and 8.38% total stearidonic acid and 60.84 and 60.63% palmitic acid at the sn-2 position for Novozym 435 SL and Lipozyme TL IM SL, respectively. The SLs were less oxidatively stable than SDASO due to a decrease in tocopherol content after purification of the SLs. The saponification values of the SLs were slightly higher than that of the SDASO. The melting profil...
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stearidonic acid soybean oil enriched with palmitic acid at the sn 2 position by Enzymatic Interesterification for use as human milk fat analogues
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Sarah A Teichert, Casimir C AkohAbstract:Stearidonic acid (SDA, C18:4n-3) enriched soybean oil may be added to the diet to increase intake of omega-3 fatty acids (FAs). Human milk fat has ≥60% of palmitic acid (PA), by weight, esterified at the sn-2 position to improve absorption of fat and calcium in infants. Enzymatic Interesterification of SDA soybean oil and tripalmitin produced structured lipids (SLs) enriched with PA at the sn-2 position of the triacylglycerol. Reactions were catalyzed by Novozym 435 or Lipozyme TL IM under various conditions of time, temperature, and substrate mole ratio. Response surface methodology was used to design the experiments. Model optimization conditions were predicted to be 1:2 substrate mole ratio at 50 °C for 18 h with 10% (by weight) Lipozyme TL IM resulting in 6.82 ± 1.87% total SDA and 67.19 ± 9.59% PA at sn-2; 1:2 substrate mole ratio at 50 °C for 15.6 h resulting in 8.01 ± 2.41% total SDA and 64.43 ± 13.69% PA at sn-2 with 10% (by weight) Novozym 435 as the biocatalyst. The SLs may be useful as human mi...
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Enrichment of Amaranth Oil with Ethyl Palmitate at the sn-2 Position by Chemical and Enzymatic Synthesis
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Ashanty M. Pina-rodriguez, Casimir C AkohAbstract:Amaranth oil is rich in linoleic, oleic, and palmitic acids. Structured lipids (SLs) with specific functional and nutritional characteristics can be prepared through chemical or Enzymatic Interesterification. The aim of this study was to increase the palmitic acid content at the sn-2 position in amaranth oil triacylglycerols (TAG) for possible use in infant formula. Chemical and Enzymatic Interesterification techniques were assessed before selecting the latter for further optimization modeling. Enzymatic Interesterification of ethyl palmitate and amaranth oil significantly increased the total content of palmitic acid, reduced linoleic acid content, and increased the amount of palmitic acid at the sn-2 position of the SL product. Even though amaranth oil content of palmitic acid (18.3%) was originally similar to that in breast milk (18.3−25.9%), the structural changes induced through Enzymatic modification resulted in a SL closely resembling breast milk fat and hence its possible application as a fat subst...
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production and physicochemical properties of functional butterfat through Enzymatic Interesterification in a continuous reactor
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Jungah Shin, Casimir C AkohAbstract:Modified-butterfat (MBF) was synthesized with four blends (8:6:6, 6:6:8, 6:6:9, and 4:6:10, by weight) of anhydrous butterfat (ABF), palm stearin (PS) and flaxseed oil (FSO) through Enzymatic Interesterification in a continuous packed-bed reactor. Flow rate effect of 3, 5, 8 and 10 mL/min on Enzymatic Interesterification was investigated. By increasing the enzyme contact time with substrates (decreased flow rates), not only did melting and crystallization points shift to lower temperature but also the equivalent carbon number, ECN 36−38 from FSO decreased. Further all reactions were performed at flow rate of 5 mL/min (contact time 140 min) in a continuous reactor packed with 150 g of Lipozyme RM IM. After short path distillation, α-linolenic acid composition (%) of 8:6:6, 6:6:8, 6:6:9, and 4:6:10 MBFs were 16, 21, 23 and 25%, respectively. The contents of ECN 36−38, and ECN 48−50 decreased in the blends and MBFs for each substrate ratio. ECN 42−46 in the newly produced TAG increased. Melting points of MBF...
Luiz Antonio Gioielli - One of the best experts on this subject based on the ideXlab platform.
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effect of Enzymatic Interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat
Lwt - Food Science and Technology, 2020Co-Authors: Clara Simone Dos Santos, Raquel Fortes Kanup, Marcela Albuquerque Cavalcanti De Albuquerque, Raquel Bedani, Cinthia Hoch Batista De Souza, Susana Marta Isay Saad, Luiz Antonio Gioielli, Juliana Neves Rodrigues RactAbstract:Abstract High lipid food matrices are advantageous in protecting probiotic microorganisms during storage and also during digestion. This study aimed to apply Enzymatically interesterified milk fat (MF) and palm olein (PO) blends as the fat base for the formulation of a probiotic table spread with improved melting behavior when compared to butter. Enzymatic Interesterification imparted spreadability to the probiotic table spreads at room temperature, while the viability of the probiotic bacteria Bifidobacterium animalis subsp. lactis Bb-12, which ranged from 8 to 9 log CFU/g during 28 days, was not affected. The mean B. animalis Bb-12 populations under in vitro simulated gastrointestinal conditions were kept between 5.5 and 8.7 log CFU/g. Hence, these table spreads revealed to be a suitable food matrix for the incorporation of B. animalis Bb-12 and Interesterification combined with the addition of PO improved textural and nutritional properties by increasing the unsaturation level of the fat base.
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Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification
EUA, 2015Co-Authors: Rc ,da Silva, Isabele Renata Capacla, Ribeiro Apb, Soares Fasm, Hazzan M, Ao ,dos Santos, Lp Cardoso, Luiz Antonio GioielliAbstract:Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Enzymatic Interesterification has been shown to be an alternative for the production of structured lipids resembling human milk fat. The knowledge of the physical properties of fat is an important tool for the implementation of this fat in a food matrix. The Enzymatic Interesterification reaction modifies the composition of triacylglycerols changing the crystallization properties and polymorphic form of fats. Blends containing different proportions of lard and soybean oil (80:20, 70:30, 40:60, 30:70 and 20:80) were Enzymatically interesterified in a continuous flow tubular reactor and analyzed for crystalline structure by polarized light microscopy, the polymorphic form using X-ray diffraction and thermal properties by differential scanning calorimetry. The structural modifications resulting from continuous Enzymatic Interesterification changed the crystallization behavior and thermal profile of the samples, reducing enthalpy values. Structural changes were also evident on polarized light microscopy images, disclosing an increase in the crystallization rate among the samples after the continuous Enzymatic reaction.905631639Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP
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Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification
Journal of the American Oil Chemists' Society, 2013Co-Authors: Roberta Claro Da Silva, Ana Paula Badan Ribeiro, Fabiana Andreia Schafer Martini Soares, Isabele Renata Capacla, Marcia Hazzan, Adenilson Oliveira Santos, Lisandro Pavie Cardoso, Luiz Antonio GioielliAbstract:Enzymatic Interesterification has been shown to be an alternative for the production of structured lipids resembling human milk fat. The knowledge of the physical properties of fat is an important tool for the implementation of this fat in a food matrix. The Enzymatic Interesterification reaction modifies the composition of triacylglycerols changing the crystallization properties and polymorphic form of fats. Blends containing different proportions of lard and soybean oil (80:20, 70:30, 40:60, 30:70 and 20:80) were Enzymatically interesterified in a continuous flow tubular reactor and analyzed for crystalline structure by polarized light microscopy, the polymorphic form using X-ray diffraction and thermal properties by differential scanning calorimetry. The structural modifications resulting from continuous Enzymatic Interesterification changed the crystallization behavior and thermal profile of the samples, reducing enthalpy values. Structural changes were also evident on polarized light microscopy images, disclosing an increase in the crystallization rate among the samples after the continuous Enzymatic reaction.
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continuous Enzymatic Interesterification of lard and soybean oil blend effects of different flow rates on physical properties and acyl migration
Journal of Molecular Catalysis B-enzymatic, 2012Co-Authors: Roberta Claro Da Silva, Fabiana Andreia Schafer Martini Soares, Isabele Renata Capacla, Marcia Hazzan, Maria Ines De Almeida Goncalves, Luiz Antonio GioielliAbstract:Abstract Continuous Enzymatic Interesterification is an alternative to chemical Interesterification for lipid modification technology which is economically viable for large scale use. A blend of 70% lard and 30% soybean oil was submitted to continuous Enzymatic Interesterification in a glass tubular bioreactor at flow rate ranging from 0.5 to 4.5 mL/min. The original mixture and the reaction products obtained were examined to determine melting and crystallization behavior by DSC, and analyzed for regiospecific fatty acid distribution. Continuous Enzymatic Interesterification changed the mixture, forming a new triacylglycerol composition, verified by DSC curves and variation in enthalpy of melting values. The regiospecific distribution of fatty acids was changed by flow variations in the reactor. In the continuous Enzymatic Interesterification reaction the flow rate of 4.5 mL/min, was more advantageous than slower flow rates, reducing acyl migration and increasing process productivity.
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the effects of Enzymatic Interesterification on the physical chemical properties of blends of lard and soybean oil
Lwt - Food Science and Technology, 2009Co-Authors: Roberta Claro Da Silva, Lucia Nazareth Cotting, Tatyane Pereira Poltronieri, Victor M Balcao, Denise Fabiana Silvestre Becker De Almeida, Lireny Aparecida Guaraldo Goncalves, Renato Grimaldi, Luiz Antonio GioielliAbstract:Abstract The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following Enzymatic Interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (Lipozyme™ TL IM). Lipase-catalyzed Interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (31.3 vs 31.5 g/100 g), consistency (104.7 vs 167.6 kPa), crystallized area (0.6 vs 11.8) and softening point (31.8 vs 32.2 °C) of lard increased after Interesterification, and this was mostly due to the increase of SSS (saturated) + SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU + SSS) increased in lard after Interesterification from 42.9 to 46.7 g/100 g. The interesterified blends exhibited lower values for the physical properties when compared with their counterparts before Enzymatic Interesterification. The Interesterification of blends of lard with soybean oil increased the amounts of UUU (triunsaturated) and SSS triacylglycerols and reduced the amounts of UUS (diunsaturated-monosaturated) triacylglycerols. The interesterified blends of lard and soybean oil demonstrated physical properties and chemical composition similar to human milk fat and they could be used for the production of a human milk fat substitute.
Christophe Blecker - One of the best experts on this subject based on the ideXlab platform.
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Effect of Palm Oil Enzymatic Interesterification on Physicochemical and Structural Properties of Mixed Fat Blends
Journal of the American Oil Chemists' Society, 2014Co-Authors: Sabine Danthine, Emilie Lefébure, Hoa Nhu Trinh, Christophe BleckerAbstract:The physicochemical properties of binary and ternary fat systems made of commercial samples of palm oil (PO) blended with anhydrous milk fat (AMF) and/or rapeseed oil (RO) were studied. Physical properties such as solid fat content by pulsed-Nuclear Magnetic Resonance (p-NMR), melting profile by differential scanning calorimetry (DSC), and polymorphism of the blends were investigated. Palm oil was then batch Enzymatically interesterified for 27 h, using Lipozyme^® TL IM as biocatalyst, and further blended with AMF and/or RO in the same way. The objective of the present work was to evaluate the effect of batch Enzymatic Interesterification (B-EIE) of palm oil on physical characteristics of the investigated fat blends. For that purpose, iso-solid diagrams have been constructed from p-NMR data. It was shown that B-EIE of palm oil modifies its melting behaviour, but also its polymorphic stability and miscibility with other fats. Under dynamic conditions, after B-EIE, the non-ideal behaviour (eutectic) detected at low temperatures in the ternary PO/AMF/RO system disappears in the corresponding EIE-PO/AMF/RO. After static crystallization followed by a tempering, the hardness of palm oil is increased after B-EIE, as well as the hardnesses of the blends containing this fat compared to the native one. Polymorphism stability of the binary and ternary fat systems is also modified after B-EIE compared to the corresponding native systems.
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Enzymatic Interesterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability.
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Jean-michel Giet, Mario Aguedo, Annick Thomas, Jean-paul Wathelet, Sabine Danthine, Christophe Blecker, Michel Paquot, Philippe Thonart, Micheline Vandenbol, Georges LognayAbstract:Blends of anhydrous milk fat (AMF) and linseed oil (70:30) and of AMF, rapeseed oil (RO), and linseed oil (LO) (70:20:10) were submitted to Enzymatic Interesterification. The oxidative stabilities of the blends, the interesterified (IE) blends, and IE blends with 50 ppm of α-tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60, 25, and 4 °C and periodically submitted to peroxide, p-anisidine, and TBA value determinations and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60 °C. Peroxides appeared to be the only significant oxidation products after 12 weeks of storage at 4 °C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to the TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25 ...
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Enzymatic Interesterification of anhydrous milk fat with rapeseed and or linseed oil oxidative stability
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Jean-michel Giet, Mario Aguedo, Annick Thomas, Jean-paul Wathelet, Sabine Danthine, Christophe Blecker, Michel Paquot, Philippe Thonart, Micheline Vandenbol, Georges LognayAbstract:: Blends of anhydrous milk fat (AMF) and linseed oil (70:30) and of AMF, rapeseed oil (RO), and linseed oil (LO) (70:20:10) were submitted to Enzymatic Interesterification. The oxidative stabilities of the blends, the interesterified (IE) blends, and IE blends with 50 ppm of alpha-tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60, 25, and 4 degrees C and periodically submitted to peroxide, p-anisidine, and TBA value determinations and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60 degrees C. Peroxides appeared to be the only significant oxidation products after 12 weeks of storage at 4 degrees C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to the TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25 and 60 degrees C, and a rather neutral effect on TB). The IE blends exhibited higher volatile release prior to aging. A pro-oxidant effect of alpha-tocopherol addition was observed at 25 degrees C on both BB and TB. At 60 degrees C, an antioxidant effect was observed on TB.
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Enzymatic Interesterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability.
Journal of agricultural and food chemistry, 2009Co-Authors: Jean-michel Giet, Mario Aguedo, Annick Thomas, Jean-paul Wathelet, Sabine Danthine, Christophe Blecker, Michel Paquot, Philippe Thonart, Micheline Vandenbol, Georges LognayAbstract:Blends of anhydrous milk fat (AMF) and linseed oil (70:30) and of AMF, rapeseed oil (RO), and linseed oil (LO) (70:20:10) were submitted to Enzymatic Interesterification. The oxidative stabilities of the blends, the interesterified (IE) blends, and IE blends with 50 ppm of alpha-tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60, 25, and 4 degrees C and periodically submitted to peroxide, p-anisidine, and TBA value determinations and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60 degrees C. Peroxides appeared to be the only significant oxidation products after 12 weeks of storage at 4 degrees C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to the TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25 and 60 degrees C, and a rather neutral effect on TB). The IE blends exhibited higher volatile release prior to aging. A pro-oxidant effect of alpha-tocopherol addition was observed at 25 degrees C on both BB and TB. At 60 degrees C, an antioxidant effect was observed on TB.
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Enrichment of anhydrous milk fat in polyunsaturated fatty acid residues from linseed and rapeseed oils through Enzymatic Interesterification.
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Mario Aguedo, Emilien Hanon, Annick Thomas, Georges Lognay, Jean-paul Wathelet, Sabine Danthine, Michel Paquot, Philippe Thonart, Micheline Vandenbol, Christophe BleckerAbstract:Lipozyme TL IM was used in a solvent-free batch and microaqueous system for Enzymatic Interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in one ternary blend. The aim was to obtain and characterize physicochemically fats enriched with unsaturated C18 fatty acids (oleic, linoleic, and, especially, linolenic acids) from natural vegetable oils. Binary blends of AMF/LO 100/0, 90/10, 80/20, 70/30, and 60/40 (w/w) were interesterified. The change in triacylglycerol (TAG) profiles showed that quasi-equilibrium conditions were reached after 4–6 h of reaction. Free fatty acid contents
Sarah A Teichert - One of the best experts on this subject based on the ideXlab platform.
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characterization of stearidonic acid soybean oil enriched with palmitic acid produced by solvent free Enzymatic Interesterification
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Sarah A Teichert, Casimir C AkohAbstract:Stearidonic acid soybean oil (SDASO) is a plant source of n-3 polyunsaturated fatty acids (n-3 PUFAs). Solvent-free Enzymatic Interesterification was used to produce structured lipids (SLs) in a 1 L stir-batch reactor with a 1:2 substrate mole ratio of SDASO to tripalmitin, at 65 °C for 18 h. Two SLs were synthesized using immobilized lipases, Novozym 435 and Lipozyme TL IM. Free fatty acids (FFAs) were removed by short-path distillation. SLs were characterized by analyzing FFA and FA (total and positional) contents, iodine and saponification values, melting and crystallization profiles, tocopherols, and oxidative stability. The SLs contained 8.15 and 8.38% total stearidonic acid and 60.84 and 60.63% palmitic acid at the sn-2 position for Novozym 435 SL and Lipozyme TL IM SL, respectively. The SLs were less oxidatively stable than SDASO due to a decrease in tocopherol content after purification of the SLs. The saponification values of the SLs were slightly higher than that of the SDASO. The melting profil...
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stearidonic acid soybean oil enriched with palmitic acid at the sn 2 position by Enzymatic Interesterification for use as human milk fat analogues
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Sarah A Teichert, Casimir C AkohAbstract:Stearidonic acid (SDA, C18:4n-3) enriched soybean oil may be added to the diet to increase intake of omega-3 fatty acids (FAs). Human milk fat has ≥60% of palmitic acid (PA), by weight, esterified at the sn-2 position to improve absorption of fat and calcium in infants. Enzymatic Interesterification of SDA soybean oil and tripalmitin produced structured lipids (SLs) enriched with PA at the sn-2 position of the triacylglycerol. Reactions were catalyzed by Novozym 435 or Lipozyme TL IM under various conditions of time, temperature, and substrate mole ratio. Response surface methodology was used to design the experiments. Model optimization conditions were predicted to be 1:2 substrate mole ratio at 50 °C for 18 h with 10% (by weight) Lipozyme TL IM resulting in 6.82 ± 1.87% total SDA and 67.19 ± 9.59% PA at sn-2; 1:2 substrate mole ratio at 50 °C for 15.6 h resulting in 8.01 ± 2.41% total SDA and 64.43 ± 13.69% PA at sn-2 with 10% (by weight) Novozym 435 as the biocatalyst. The SLs may be useful as human mi...
Sabine Danthine - One of the best experts on this subject based on the ideXlab platform.
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Effect of Palm Oil Enzymatic Interesterification on Physicochemical and Structural Properties of Mixed Fat Blends
Journal of the American Oil Chemists' Society, 2014Co-Authors: Sabine Danthine, Emilie Lefébure, Hoa Nhu Trinh, Christophe BleckerAbstract:The physicochemical properties of binary and ternary fat systems made of commercial samples of palm oil (PO) blended with anhydrous milk fat (AMF) and/or rapeseed oil (RO) were studied. Physical properties such as solid fat content by pulsed-Nuclear Magnetic Resonance (p-NMR), melting profile by differential scanning calorimetry (DSC), and polymorphism of the blends were investigated. Palm oil was then batch Enzymatically interesterified for 27 h, using Lipozyme^® TL IM as biocatalyst, and further blended with AMF and/or RO in the same way. The objective of the present work was to evaluate the effect of batch Enzymatic Interesterification (B-EIE) of palm oil on physical characteristics of the investigated fat blends. For that purpose, iso-solid diagrams have been constructed from p-NMR data. It was shown that B-EIE of palm oil modifies its melting behaviour, but also its polymorphic stability and miscibility with other fats. Under dynamic conditions, after B-EIE, the non-ideal behaviour (eutectic) detected at low temperatures in the ternary PO/AMF/RO system disappears in the corresponding EIE-PO/AMF/RO. After static crystallization followed by a tempering, the hardness of palm oil is increased after B-EIE, as well as the hardnesses of the blends containing this fat compared to the native one. Polymorphism stability of the binary and ternary fat systems is also modified after B-EIE compared to the corresponding native systems.
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Monitoring batch lipase catalyzed Interesterification of palm oil and fractions by differential scanning calorimetry
Journal of Thermal Analysis and Calorimetry, 2014Co-Authors: Sabine Danthine, Nathalie De Clercq, Koen Dewettinck, Veronique GibonAbstract:The melting profiles of palm oil, palm olein, and soft palm mid fraction were investigated by differential scanning calorimetry (DSC) before, during and after Enzymatic Interesterification. The DSC melting profiles of the three palm fats changed drastically due to the random redistribution of the fatty acids on the glycerol occurring upon Interesterification. A high melting peak (already present for native palm oil) was observed for the three interesterified products and attributed to the increase in trisaturated triacylglycerols; modifications of the shape of the medium-melting peak (observed in the three products) were attributed to modifications within the mono-unsaturated triacylglycerols. In view of the drastic changes observed, the applicability of DSC to monitor Enzymatic Interesterification reactions was considered. While the degree of Interesterification was supposed to be completed after 8 h according to the HPLC data, significant modifications were still observed within the DSC melting profiles. Minor changes within the structure of the medium-melting peak were selected as indicator of the reaction progress, and it was shown that intensities of DSC melting endotherms can be used to monitor the Enzymatic Interesterification reaction of these palm products.
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Enzymatic Interesterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability.
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Jean-michel Giet, Mario Aguedo, Annick Thomas, Jean-paul Wathelet, Sabine Danthine, Christophe Blecker, Michel Paquot, Philippe Thonart, Micheline Vandenbol, Georges LognayAbstract:Blends of anhydrous milk fat (AMF) and linseed oil (70:30) and of AMF, rapeseed oil (RO), and linseed oil (LO) (70:20:10) were submitted to Enzymatic Interesterification. The oxidative stabilities of the blends, the interesterified (IE) blends, and IE blends with 50 ppm of α-tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60, 25, and 4 °C and periodically submitted to peroxide, p-anisidine, and TBA value determinations and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60 °C. Peroxides appeared to be the only significant oxidation products after 12 weeks of storage at 4 °C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to the TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25 ...
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Enzymatic Interesterification of anhydrous milk fat with rapeseed and or linseed oil oxidative stability
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Jean-michel Giet, Mario Aguedo, Annick Thomas, Jean-paul Wathelet, Sabine Danthine, Christophe Blecker, Michel Paquot, Philippe Thonart, Micheline Vandenbol, Georges LognayAbstract:: Blends of anhydrous milk fat (AMF) and linseed oil (70:30) and of AMF, rapeseed oil (RO), and linseed oil (LO) (70:20:10) were submitted to Enzymatic Interesterification. The oxidative stabilities of the blends, the interesterified (IE) blends, and IE blends with 50 ppm of alpha-tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60, 25, and 4 degrees C and periodically submitted to peroxide, p-anisidine, and TBA value determinations and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60 degrees C. Peroxides appeared to be the only significant oxidation products after 12 weeks of storage at 4 degrees C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to the TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25 and 60 degrees C, and a rather neutral effect on TB). The IE blends exhibited higher volatile release prior to aging. A pro-oxidant effect of alpha-tocopherol addition was observed at 25 degrees C on both BB and TB. At 60 degrees C, an antioxidant effect was observed on TB.
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Enzymatic Interesterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability.
Journal of agricultural and food chemistry, 2009Co-Authors: Jean-michel Giet, Mario Aguedo, Annick Thomas, Jean-paul Wathelet, Sabine Danthine, Christophe Blecker, Michel Paquot, Philippe Thonart, Micheline Vandenbol, Georges LognayAbstract:Blends of anhydrous milk fat (AMF) and linseed oil (70:30) and of AMF, rapeseed oil (RO), and linseed oil (LO) (70:20:10) were submitted to Enzymatic Interesterification. The oxidative stabilities of the blends, the interesterified (IE) blends, and IE blends with 50 ppm of alpha-tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60, 25, and 4 degrees C and periodically submitted to peroxide, p-anisidine, and TBA value determinations and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60 degrees C. Peroxides appeared to be the only significant oxidation products after 12 weeks of storage at 4 degrees C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to the TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25 and 60 degrees C, and a rather neutral effect on TB). The IE blends exhibited higher volatile release prior to aging. A pro-oxidant effect of alpha-tocopherol addition was observed at 25 degrees C on both BB and TB. At 60 degrees C, an antioxidant effect was observed on TB.