Enzymatic Interesterification of Vegetable Oil:A Review on Physicochemical and Functional Properties, and Its Health Effects

Abstract

In recent years, scientists and technologists have become increasingly interested in producing modified lipids with enhanced nutritional and functional properties. The application and functional properties of fats and oil depend on the composition and structure of triacylglycerols (TAG). As a result, lipid TAG changes can be used to synthesize tailored lipids with a broader range of applications. However, no natural edible oil is available with appropriate dietary and functional properties to meet the human recommended dietary allowances (RDA). On the other hand, the arising health concern is the transfat consumption produced during the chemical modification of vegetable oil through the partial hydrogenation process. Therefore, innovative technologies are shifting toward modifying fat and oil to improve their functionality. Enzymatic interesterification (EIE) is one of the emerging and novel technology to modify the technological traits of naturally available edible oil. It helps in modifying physicochemical, functional, oxidative, and nutritional characteristics of fats and oil due to the rearrangement of the fatty acid positions in the glycerol backbone after interesterification. Enzymatic interesterification utilizes lipase as a biocatalyst with specificity and selectivity to produce desired lipids. Alternation in the molecular structure of triacylglycerol results in changes in melting/dropping point, thermal properties, crystallization behavior, solid fat content, and oxidative stability. Because of its high acyl exchange reaction efficiency, simple reaction process, flexibility, eco-friendly, and generation of fewer by-products, (EIE) is gaining more attention as a substitute lipid modification approach. This review paper discusses the uses of EIE in developing modified fat with desirable physicochemical and nutritional properties. EIE is one of the potential techniques to modify vegetable oil's physicochemical, functional, and nutritional characteristics without producing any undesirable reaction products. EIE produces different modified lipids such as transfat-free margarine, plastic fat, bakery, confectionery fat, therapeutic oil, infant food, cocoa butter substitute, and equivalent.

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

“…Interesterification is a process in which fatty acids are rearranged within triglyceride molecules, resulting in the modification of the physical and chemical properties of lipids [150]. Lipases are widely used for interesterification reactions in the production of structured lipids, which are tailored fats with specific fatty acid compositions [138,151].…”

“…Lipases are widely used for interesterification reactions in the production of structured lipids, which are tailored fats with specific fatty acid compositions [138,151]. These modified lipids offer improved nutritional profiles, enhanced functional properties, and better stability compared to natural fats and oils [150]. Interesterification is commonly applied in the food industry to produce margarine, shortenings, and other specialty fats [152].…”

Role of encapsulation on the bioavailability of omega‐3 fatty acids

“…The interesterification process involves breaking the ester bonds of triacylglycerides, shuffling the freed FAs and re‐esterifying onto a new position either on the same or onto another glycerol (Kadhum & Shamma, 2017; Singh, Chopra, et al., 2022). Interesterification takes place either through enzymatic action or chemical reactions.…”

Bioproduction of yeast single cell oil with acute oral toxicity study intended for edible oil application

“…Polyhydroxyalkanoates, triacylglycerols, and wax esters are among the lipid molecules that oleaginous microorganisms can accumulate. The largest portion of this lipid is triacylglycerol (TAG), which has the same fatty acid composition as vegetable oils (Li et al 2022;Singh et al 2022). Microbial oils, known as "single-cell oils," are lipid compounds synthesized and stored intracellularly in several microorganisms.…”