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Casimir C. Akoh - One of the best experts on this subject based on the ideXlab platform.
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optimized synthesis of 1 3 dioleoyl 2 palmitoylglycerol rich triacylglycerol via interesterification catalyzed by a lipase from thermomyces lanuginosus
New Biotechnology, 2010Co-Authors: Casimir C. AkohAbstract:1,3-Dioleoyl-2-palmitoylglycerol (OPO)-rich human milk Fat Substitute (HMFS) was synthesized from tripalmitin-rich fraction and ethyl oleate by a lipase-catalyzed interesterification. Response surface methodology was employed to optimize its OPO content and acyl migration with reaction factors – substrate mole ratio of PPP-rich fraction to ethyl oleate (1:4, 1:5 and 1:6), reaction temperature (50, 55 and 60°C) and time (3, 7.5 and 12 hours). The predictive models for OPO content and acyl migration were adequate and reproducible. The OPO content increased with substrate ratio, and decreased with reaction time and temperature, whereas acyl migration increased with temperature and time. The optimal conditions for HMFS synthesis while maximizing OPO content (31.43% OPO) and minimizing acyl migration (6.07%) were predicted at the reaction combination of 50°C, three hours and 5.5 substrate ratio. HMFS was resynthesized under the same condition, and no significant difference between the observed and predicted values was found. Further, the major Fatty acid of HMFS was palmitic acid (80.6%) at sn-2 position, and oleic acid (64.9%) at sn-1,3 position.
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synthesis and characterization of a structured lipid from amaranth oil as a partial Fat Substitute in milk based infant formula
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Ashanty M Pinarodriguez, Casimir C. AkohAbstract:The aim of this study was to use enzymatic interesterification techniques to modify underutilized amaranth oil as a structured lipid (SL) by increasing its palmitic acid content at the sn-2 position and incorporating docosahexaenoic acid (DHA). This SL can be partially or complementarily used in milk-based infant formulas to deliver a lipid component similar to that in breast milk. Amaranth oil was modified by enzymatic interesterification in two stages. First, the palmitic acid content was increased specifically at the sn-2 position to resemble breast milk triacylglycerols (TAGs) using Novozym 435 lipase. Then DHA was incorporated, mainly at the sn-1,3 positions using Lipozyme RM IM, a sn-1,3 specific lipase. An optimization model was developed to determine the exact parameter combinations to incorporate a specific amount of DHA (1.0-2.5%). The model suggestions were used for a gram-scale interesterification to yield the expected product. The final SL composition was as follows: palmitic acid, 33.9%; stearic acid, 2.8%; oleic acid, 23.3%; linoleic acid, 37.3%; linolenic acid, 0.7%; and docosahexaenoic acid, 1.9%. The original amaranth oil and the final SL were characterized by determining the Fatty acid composition, melting profile, chemical characteristics, oxidative stability (peroxide, p-anisidine, and total oxidation values), and phytosterol, tocopherol, and squalene contents. The physical and chemical characteristics determined in this study support the potential application of DHA-containing customized amaranth oil (DCAO) as a partial Fat Substitute or complement for milk-based infant formula. Research on the application and stability of this SL used in an infant formula is being conducted.
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candida rugosa lipase lip1 catalyzed transesterification to produce human milk Fat Substitute
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anita Srivastava, Casimir C. Akoh, Shuwei Chang, Guan Chiun Lee, Jeifu ShawAbstract:Structured lipids (SLs) containing palmitic and oleic acids were synthesized by transesterification of tripalmitin with either oleic acid or methyl oleate as acyl donor. This SL with palmitic acid at the sn-2 position and oleic acid at sn-1,3 positions is similar in structure to human milk Fat triacylglycerol. LIP1, an isoform of Candida rugosa lipase (CRL), was used as biocatalyst. The effects of reaction temperature, substrate molar ratio, and time on incorporation of oleic acid were investigated. Reaction time and temperature were set at 6, 12, and 24 h, and 35, 45, and 55 degrees C, respectively. Substrate molar ratio was varied from 1:1 to 1:4. The highest incorporation of oleic acid (37.7%) was at 45 degrees C with methyl oleate as acyl donor. Oleic acid resulted in slightly lesser (26.3%) incorporation. Generally, higher percentage incorporation of oleic acid was observed with methyl oleate (transesterification) than with oleic acid (acidolysis). In both cases percentage incorporation increased with reaction time. Incorporation decreased with increase in temperature above 45 degrees C. Initially, oleic acid incorporation increased with increase in substrate molar ratio up to 1:3. LIP1 was also compared with Lipozyme RM IM as biocatalysts. The tested reaction parameters were selected on the basis of maximum incorporation of C18:1 obtained during optimization of LIP1 reaction conditions. Reaction temperature was maintained at 45, 55, and 65 degrees C. Lipozyme RM IM gave highest oleic acid incorporation (49.4%) at 65 degrees C with methyl oleate as acyl donor. Statistically significant (P < 0.05) differences were observed for both enzymes. SL prepared using Lipozyme RM IM may be more suitable for possible use in human milk Fat Substitutes.
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candida rugosa lipase lip1 catalyzed transesterification to produce human milk Fat Substitute
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anita Srivastava, Casimir C. Akoh, Shuwei Chang, Guan Chiun Lee, Jeifu ShawAbstract:Structured lipids (SLs) containing palmitic and oleic acids were synthesized by transesterification of tripalmitin with either oleic acid or methyl oleate as acyl donor. This SL with palmitic acid at the sn-2 position and oleic acid at sn-1,3 positions is similar in structure to human milk Fat triacylglycerol. LIP1, an isoform of Candida rugosa lipase (CRL), was used as biocatalyst. The effects of reaction temperature, substrate molar ratio, and time on incorporation of oleic acid were investigated. Reaction time and temperature were set at 6, 12, and 24 h, and 35, 45, and 55 °C, respectively. Substrate molar ratio was varied from 1:1 to 1:4. The highest incorporation of oleic acid (37.7%) was at 45 °C with methyl oleate as acyl donor. Oleic acid resulted in slightly lesser (26.3%) incorporation. Generally, higher percentage incorporation of oleic acid was observed with methyl oleate (transesterification) than with oleic acid (acidolysis). In both cases percentage incorporation increased with reaction tim...
Jeifu Shaw - One of the best experts on this subject based on the ideXlab platform.
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candida rugosa lipase lip1 catalyzed transesterification to produce human milk Fat Substitute
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anita Srivastava, Casimir C. Akoh, Shuwei Chang, Guan Chiun Lee, Jeifu ShawAbstract:Structured lipids (SLs) containing palmitic and oleic acids were synthesized by transesterification of tripalmitin with either oleic acid or methyl oleate as acyl donor. This SL with palmitic acid at the sn-2 position and oleic acid at sn-1,3 positions is similar in structure to human milk Fat triacylglycerol. LIP1, an isoform of Candida rugosa lipase (CRL), was used as biocatalyst. The effects of reaction temperature, substrate molar ratio, and time on incorporation of oleic acid were investigated. Reaction time and temperature were set at 6, 12, and 24 h, and 35, 45, and 55 degrees C, respectively. Substrate molar ratio was varied from 1:1 to 1:4. The highest incorporation of oleic acid (37.7%) was at 45 degrees C with methyl oleate as acyl donor. Oleic acid resulted in slightly lesser (26.3%) incorporation. Generally, higher percentage incorporation of oleic acid was observed with methyl oleate (transesterification) than with oleic acid (acidolysis). In both cases percentage incorporation increased with reaction time. Incorporation decreased with increase in temperature above 45 degrees C. Initially, oleic acid incorporation increased with increase in substrate molar ratio up to 1:3. LIP1 was also compared with Lipozyme RM IM as biocatalysts. The tested reaction parameters were selected on the basis of maximum incorporation of C18:1 obtained during optimization of LIP1 reaction conditions. Reaction temperature was maintained at 45, 55, and 65 degrees C. Lipozyme RM IM gave highest oleic acid incorporation (49.4%) at 65 degrees C with methyl oleate as acyl donor. Statistically significant (P < 0.05) differences were observed for both enzymes. SL prepared using Lipozyme RM IM may be more suitable for possible use in human milk Fat Substitutes.
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candida rugosa lipase lip1 catalyzed transesterification to produce human milk Fat Substitute
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anita Srivastava, Casimir C. Akoh, Shuwei Chang, Guan Chiun Lee, Jeifu ShawAbstract:Structured lipids (SLs) containing palmitic and oleic acids were synthesized by transesterification of tripalmitin with either oleic acid or methyl oleate as acyl donor. This SL with palmitic acid at the sn-2 position and oleic acid at sn-1,3 positions is similar in structure to human milk Fat triacylglycerol. LIP1, an isoform of Candida rugosa lipase (CRL), was used as biocatalyst. The effects of reaction temperature, substrate molar ratio, and time on incorporation of oleic acid were investigated. Reaction time and temperature were set at 6, 12, and 24 h, and 35, 45, and 55 °C, respectively. Substrate molar ratio was varied from 1:1 to 1:4. The highest incorporation of oleic acid (37.7%) was at 45 °C with methyl oleate as acyl donor. Oleic acid resulted in slightly lesser (26.3%) incorporation. Generally, higher percentage incorporation of oleic acid was observed with methyl oleate (transesterification) than with oleic acid (acidolysis). In both cases percentage incorporation increased with reaction tim...
Anita Srivastava - One of the best experts on this subject based on the ideXlab platform.
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candida rugosa lipase lip1 catalyzed transesterification to produce human milk Fat Substitute
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anita Srivastava, Casimir C. Akoh, Shuwei Chang, Guan Chiun Lee, Jeifu ShawAbstract:Structured lipids (SLs) containing palmitic and oleic acids were synthesized by transesterification of tripalmitin with either oleic acid or methyl oleate as acyl donor. This SL with palmitic acid at the sn-2 position and oleic acid at sn-1,3 positions is similar in structure to human milk Fat triacylglycerol. LIP1, an isoform of Candida rugosa lipase (CRL), was used as biocatalyst. The effects of reaction temperature, substrate molar ratio, and time on incorporation of oleic acid were investigated. Reaction time and temperature were set at 6, 12, and 24 h, and 35, 45, and 55 degrees C, respectively. Substrate molar ratio was varied from 1:1 to 1:4. The highest incorporation of oleic acid (37.7%) was at 45 degrees C with methyl oleate as acyl donor. Oleic acid resulted in slightly lesser (26.3%) incorporation. Generally, higher percentage incorporation of oleic acid was observed with methyl oleate (transesterification) than with oleic acid (acidolysis). In both cases percentage incorporation increased with reaction time. Incorporation decreased with increase in temperature above 45 degrees C. Initially, oleic acid incorporation increased with increase in substrate molar ratio up to 1:3. LIP1 was also compared with Lipozyme RM IM as biocatalysts. The tested reaction parameters were selected on the basis of maximum incorporation of C18:1 obtained during optimization of LIP1 reaction conditions. Reaction temperature was maintained at 45, 55, and 65 degrees C. Lipozyme RM IM gave highest oleic acid incorporation (49.4%) at 65 degrees C with methyl oleate as acyl donor. Statistically significant (P < 0.05) differences were observed for both enzymes. SL prepared using Lipozyme RM IM may be more suitable for possible use in human milk Fat Substitutes.
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candida rugosa lipase lip1 catalyzed transesterification to produce human milk Fat Substitute
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anita Srivastava, Casimir C. Akoh, Shuwei Chang, Guan Chiun Lee, Jeifu ShawAbstract:Structured lipids (SLs) containing palmitic and oleic acids were synthesized by transesterification of tripalmitin with either oleic acid or methyl oleate as acyl donor. This SL with palmitic acid at the sn-2 position and oleic acid at sn-1,3 positions is similar in structure to human milk Fat triacylglycerol. LIP1, an isoform of Candida rugosa lipase (CRL), was used as biocatalyst. The effects of reaction temperature, substrate molar ratio, and time on incorporation of oleic acid were investigated. Reaction time and temperature were set at 6, 12, and 24 h, and 35, 45, and 55 °C, respectively. Substrate molar ratio was varied from 1:1 to 1:4. The highest incorporation of oleic acid (37.7%) was at 45 °C with methyl oleate as acyl donor. Oleic acid resulted in slightly lesser (26.3%) incorporation. Generally, higher percentage incorporation of oleic acid was observed with methyl oleate (transesterification) than with oleic acid (acidolysis). In both cases percentage incorporation increased with reaction tim...
Marise Aparecida Rodrigues Pollonio - One of the best experts on this subject based on the ideXlab platform.
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glyceryl monostearate based oleogels as a new Fat Substitute in meat emulsion
Meat Science, 2021Co-Authors: Ana Caroline Ferro, Marise Aparecida Rodrigues Pollonio, Camila De Souza Paglarini, Rosiane Lopes Da CunhaAbstract:Abstract Bologna sausages were produced with 25, 50, 75 and 100% of their pork Fat content replaced by monoglyceride based-oleogels prepared from conventional or high oleic sunflower oils. Physicochemical, technological, and sensory properties of Bologna sausages were evaluated. Emulsion stability was little affected by Fat replacement. All treatments batters exhibited characteristic rheological properties of gels (G' > G″). Overall, the addition of oleogel as a Fat Substitute made the sausages lighter and a small increase in hardness was observed in the sausages with total Fat replacement by oleogels. The sliceability was affected by the reformulation and a higher number of slices were obtained in samples with oleogels in relation to the control. These results were associated to the product structure that became more compact as the amount of pork Fat was reduced. However, all samples showed good acceptance by the consumers and no significant difference was observed between treatments. The results showed that monostearate-based oleogel can be a potential Fat replacer with higher amount of unsaturated Fatty acids to be used in meat products, but retaining the desired characteristics of the traditional products.
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using inulin based emulsion gels as Fat Substitute in salt reduced bologna sausage
Journal of the Science of Food and Agriculture, 2021Co-Authors: Camila De Souza Paglarini, Vitor Andre Silva Vidal, Wanessa Oliveira Ribeiro, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana M Herrero, Claudia Ruizcapillas, Edvaldo Sabadini, Marise Aparecida Rodrigues PollonioAbstract:BACKGROUND A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal Fat replacer in reduced salt and Fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back Fat. Technological and microbiological properties were evaluated for 60 days at 4 °C. RESULTS A reduction of 11 to 34% and 35 to 45% of Fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated Fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of Fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores. CONCLUSION These results suggest that inulin-based EG is a potential Fat Substitute for developing healthier meat products, with better Fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.
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chia salvia hispanica l mucilage as a new Fat Substitute in emulsified meat products technological physicochemical and rheological characterization
Lwt - Food Science and Technology, 2020Co-Authors: Ana Karoline Ferreira Ignacio Câmara, Rosiane Lopes Da Cunha, Ana M Herrero, Claudia Ruizcapillas, Paula Kiyomi Okuro, Marise Aparecida Rodrigues PollonioAbstract:Abstract The objective of the study was to evaluate the rheological properties of chia mucilage (CM) gels as functional ingredient in emulsified meat model systems. Three different concentrations of chia mucilage gels (CMGs) (15%, 20%, and 25%), were applied in two levels (2.5% and 5.0%), aiming to Substitute 50% of pork back Fat in the meat model systems. Two control treatments (FC1 and FC2 containing 20 and 10% Fat, respectively) were also tested. The rheological behavior of the mucilage was viscoelastic with a dominant storage modulus (G’ > G”) forming a structure type gel. The values of tan δ ranged between 0.37 and 0.40, which could indicate a weak elastic gel-like behavior in the frequency range studied. The mechanical properties of CMGs were preserved after thermal treatment. The meat emulsion stability was improved with the addition of CMG. All formulations with 5% CM were characterized by significantly increased hardness, and decreased elasticity and cohesiveness values (P
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Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new Fat Substitute in emulsified meat products
European Food Research and Technology, 2020Co-Authors: Ana Karoline Ferreira Ignacio Câmara, Rosiane Lopes Da Cunha, Paula Kiyomi Okuro, Mirian Santos, Camila De Souza Paglarini, Claudia Ruiz-capillas, Ana María Herrero, Marise Aparecida Rodrigues PollonioAbstract:This study aimed to develop a chia mucilage (MC)-based emulsion gel (EG) with olive oil to replace pork back Fat in emulsified meat products. Six variables (alginate—ALG; collagen—COL; whey—WHEY; carboxymethylcellulose—CMC; transglutaminase—MTG; carrageenan—CAR) with MC were evaluated using a Plackett–Burman (PB) design. Then, a complete factorial design was applied to evaluate the interactions and properties of the selected variables (ALG, COL, and WHEY) for the manufacture of EGs. The responses evaluated in the EGs were pH, color, emulsion stability, rheological, and texture parameters. In PB, the variables CMC, COL, ALG, and WHEY did not lead to any significant effects on the pH values of EGs, which ranged from 5.6 to 5.8. WHEY had a significant effect on the increase in luminosity of the EGs. ALG and WHEY decreased the liquid release of the samples showing greater stability of EGs and meat model systems. All samples of EGs, apart from run 5 (CMC, MTG, CAR, and ALG), showed a typical gel-like behavior ( G ʹ > Gʺ ) and a frequency-independent behavior. Even the formulation with only mucilage (run 12) showed a dominant G ʹ forming a gel-like structure. The complete factorial design showed stable and strong interactions between WHEY, MC, and olive oil, since a small or no liquid release, were observed in all experiments with WHEY. This study contributed to understanding the interactions among MC, biopolymers, and proteins, disclosing the potentiality of chia mucilage-based emulsion gels for the replacement of animal Fat in emulsified meat products. Graphic abstract
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Dietary fiber as Fat Substitute in emulsified and cooked meat model system
Lwt - Food Science and Technology, 2015Co-Authors: Marcio Schmiele, Andrea Carla Da Silva Barretto, Maria Cristina Chiarinelli Nucci Mascarenhas, Marise Aparecida Rodrigues PollonioAbstract:Fat intake has been associated with increased risk of cardiovascular disease, obesity, and diabetes. The aim of this study was to reformulate meat products using amorphous cellulose fiber (Z-trim®) as a Fat Substitute. Based on a Response Surface Methodology, an emulsified and cooked meat model system was carried out with a standard formulation with 20 g/100 g pork Fat, and replacement levels of pork Fat (from 0 to 20 g/100 g) by amorphous cellulose fiber (from 0 to 1.5 g/100 g). The independent variables within the levels studied influenced the dependent variables emulsion stability (from 73.64 to 91.76 g/100 g), firmness (from 27.32 to 48.02 N), hardness (from 50.86 to 83.00 N), b* color coordinate (14 days) (from 13.08 to 14.45), and weight loss during storage (from 1.88 to 5.16 g/100 g). Comparing the fitted models to the results of the standard sample, it is possible to obtain products with 1.3 g/100 g amorphous cellulose fiber and 10 g/100 g pork Fat (50% Fat reduction), with technological characteristics similar to the standard sample.
Guan Chiun Lee - One of the best experts on this subject based on the ideXlab platform.
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candida rugosa lipase lip1 catalyzed transesterification to produce human milk Fat Substitute
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anita Srivastava, Casimir C. Akoh, Shuwei Chang, Guan Chiun Lee, Jeifu ShawAbstract:Structured lipids (SLs) containing palmitic and oleic acids were synthesized by transesterification of tripalmitin with either oleic acid or methyl oleate as acyl donor. This SL with palmitic acid at the sn-2 position and oleic acid at sn-1,3 positions is similar in structure to human milk Fat triacylglycerol. LIP1, an isoform of Candida rugosa lipase (CRL), was used as biocatalyst. The effects of reaction temperature, substrate molar ratio, and time on incorporation of oleic acid were investigated. Reaction time and temperature were set at 6, 12, and 24 h, and 35, 45, and 55 degrees C, respectively. Substrate molar ratio was varied from 1:1 to 1:4. The highest incorporation of oleic acid (37.7%) was at 45 degrees C with methyl oleate as acyl donor. Oleic acid resulted in slightly lesser (26.3%) incorporation. Generally, higher percentage incorporation of oleic acid was observed with methyl oleate (transesterification) than with oleic acid (acidolysis). In both cases percentage incorporation increased with reaction time. Incorporation decreased with increase in temperature above 45 degrees C. Initially, oleic acid incorporation increased with increase in substrate molar ratio up to 1:3. LIP1 was also compared with Lipozyme RM IM as biocatalysts. The tested reaction parameters were selected on the basis of maximum incorporation of C18:1 obtained during optimization of LIP1 reaction conditions. Reaction temperature was maintained at 45, 55, and 65 degrees C. Lipozyme RM IM gave highest oleic acid incorporation (49.4%) at 65 degrees C with methyl oleate as acyl donor. Statistically significant (P < 0.05) differences were observed for both enzymes. SL prepared using Lipozyme RM IM may be more suitable for possible use in human milk Fat Substitutes.
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candida rugosa lipase lip1 catalyzed transesterification to produce human milk Fat Substitute
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Anita Srivastava, Casimir C. Akoh, Shuwei Chang, Guan Chiun Lee, Jeifu ShawAbstract:Structured lipids (SLs) containing palmitic and oleic acids were synthesized by transesterification of tripalmitin with either oleic acid or methyl oleate as acyl donor. This SL with palmitic acid at the sn-2 position and oleic acid at sn-1,3 positions is similar in structure to human milk Fat triacylglycerol. LIP1, an isoform of Candida rugosa lipase (CRL), was used as biocatalyst. The effects of reaction temperature, substrate molar ratio, and time on incorporation of oleic acid were investigated. Reaction time and temperature were set at 6, 12, and 24 h, and 35, 45, and 55 °C, respectively. Substrate molar ratio was varied from 1:1 to 1:4. The highest incorporation of oleic acid (37.7%) was at 45 °C with methyl oleate as acyl donor. Oleic acid resulted in slightly lesser (26.3%) incorporation. Generally, higher percentage incorporation of oleic acid was observed with methyl oleate (transesterification) than with oleic acid (acidolysis). In both cases percentage incorporation increased with reaction tim...