Development of <em>zero-trans</em> shortenings with high thermo-oxidative stability by enzymatic transesterification

Abstract

Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic acid, the fatty acid which defines the proper type of crystal formation, was present at the 15% level in the reaction mixtures. The novel structured lipids had comparable physical properties and offered similar frying performance to those of commercial shortening. Needle-shaped crystals were predominant both in the transesterification products and the commercial frying shortening. Furthermore, solid fat content profiles of the zero-trans structured lipids produced by Novozym 435 and Lipase PS “Amano” IM were close to those of the commercial shortening.

Development of biotechnologically transesterified three-component fat systems stable to oxidation

“…The results of the study differ from the results of [11] in that three-component rather than one-component transesterified fat systems were created and investigated. It is worth noting that the development is a continuation of research on determining the oxidative stability of finished modified fats developed by the improved technology described in [12].…”

“…As shown by the results of research [11][12][13][14][15], the process of transesterification, including enzymatic, has a negative effect on the content of antioxidants in the finished product and, accordingly, on its oxidative stability. Thus, there is not enough scientific data on the effect of the type, content, antioxidant composition and ratio of fatty raw materials of plant origin on the stability to oxidative deterioration of the products of biotechnological transesterification.…”

“…The study [11] analyzed the effect of enzymatic transesterification on the oxidative stability of single-component systems -cotton, palm, and soybean oils stored at different temperatures. Oxidation rates (peroxide and anisidine values) in transesterified oils have been shown to increase faster.…”

A review on losses and transformation mechanisms of common antioxidants

“…The position distribution of FAs in natural oils and fats is inherently determined by the evolution of species rather than artificially made. However, natural oils and fats are often modified by chemical and enzymatic methods to extend their applications, particularly in special oils such as shortenings, frying oils, clinic‐formulated oils and fats, human milk fat substitutes, cocoa butter replacer/substitute, and so forth (Gruczynska‐Sekowska et al, 2020; Hassim et al, 2018; Kaur et al, 2022; Li et al, 2016; Utama et al, 2019), which will change the composition and/or position distribution of FAs in oils and fats and even involves the occurrence of acyl migration (Ang et al, 2019; Zou et al, 2016). Exploring the antioxidation loss of antioxidants in special oils could benefit understanding the loss rules of antioxidants since the differences in structures between natural and modified oils and fats.…”