High quality lard with low cholesterol content produced by aqueous enzymatic extraction and β‐cyclodextrin treatment

Abstract

New food processing technology is required for food production with high quality and healthfulness. In this study, a novel application was developed to extract lard from pig fatback, a by‐product of the slaughter plant, by an aqueous enzymatic extraction method (AEE). Various proteases with different properties including Alcalase 2.4 L, Neutrase 1.5 MG, Flavourzyme 1000 L, and Protamex were evaluated for their efficiency in oil release and lard qualities. Alcalase 2.4 L was more effective for oil extraction with a yield of 95.19%. A high quality of lard was produced by AEE in comparison with lards produced by conventional extraction methods in aspects of color, acid value, peroxide value, phospholipids, cholesterol, and oxidation stability. A further refinement to reduce cholesterol from lard by β‐cyclodextrin (β‐CD) was developed and the optimal conditions were established. The optimal conditions were 7% β‐CD addition (w/w) to a mixture of equal amount of lard and distilled water at reaction temperature 50°C for about 60 min. The cholesterol content of lard from this refinement process was about 3.2 mg/100 g which was about 93.7% reduction from 51.2 mg/100 g. This simple process by AEE and cholesterol reduction did not affect the composition of fatty acids and construction of triglyceride. Factors that were components of lard or produced during the lard extraction processes were evaluated for their influence on the cholesterol removal. Phospholipids could slightly enhance cholesterol removal, while free fatty acids with saturated or unsaturated aliphatic chains would have inhibitory effects because of their competition with cholesterol for β‐CD. Practical applications: An excellent quality of lard was produced by a novel application of an aqueous enzymatic extraction method (AEE). This lard could be further refined by β‐cyclodextrin for cholesterol reduction. This procedure would be a promising technology to obtain healthy lard and explore animal by‐products for the food industry. This lard with high nutrients could have very broad applications such as in baking, cooking, deep fat frying in food industry. Lard obtained by combination of aqueous enzymatic extraction and β‐cyclodextrin treatment presented high quality and very low cholesterol.

Renewable Resources from Insects: Exploitation, Properties, and Refining of Fat Obtained by Cold‐Pressing from Hermetia illucens (Black Soldier Fly) Larvae

“…In contrast to animal fats, such as lard with an average cholesterol content of 500 up to 1500 mg kg −1 , the measured concentration of cholesterol in H. illucens larvae fat is low (19.0 mg kg −1 ). This is comparable to results of the sterol composition of other insects like melon bug (14 mg kg −1 ) or sorghum bug (22 mg kg −1 ) .…”

Optimization of Bear Oil Extraction Process and Hair Growth Activity

“…When extracting from animal fats and oils, the enzymes used are selective proteases, a situation related to the fact that animal fats and oils are mostly in the form of lipoproteins or protein-coated lipid vesicles. According to literature reports regarding aqueous enzyme extraction (AEE) of lard from pork fat, the lard obtained was superior to conventional extraction methods in terms of color, acid value, peroxide value, phospholipids, cholesterol, and oxidative stability [ 8 ]. In addition, the central combination design was used to optimize the extraction process of yellow mealworm oil, using alkaline protease and trypsin for compound hydrolysis, and the optimized oil extraction rate reached 78.51%.…”

Effect of high‐content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase

“…Pork products account for more than 70% of Chinese meat products, while lard is a major by‐product and irreplaceable in traditional Chinese food processing in terms of its taste and flavour (You et al ., 2022). Lard contains about 40% long‐chain saturated fatty acids (SFA) and 3.2 mg cholesterol per 100 g lard, which would potentially increase the incidences of obesity, abnormal glucose tolerance and various cardiovascular disease, such as high blood cholesterol, blood fat, triacylglycerol, low density lipoprotein cholesterol, and eventually lead to sudden diseases like atherosclerosis and coronary heart disease (Wang et al ., 2016; Zheng et al ., 2021; Jin et al ., 2022). Lard with high SFA is less acceptable than other edible oils with high unsaturated fat.…”