Influence of <i>sn</i>‐1,3‐lipase‐catalysed interesterification on the oxidative stability of soybean oil‐based structured lipids

Turan, Semra; Karabulut, İhsan; Vural, Halil

doi:10.1002/jsfa.2679

Cited by 15 publications

(9 citation statements)

References 21 publications

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“…The authors reported a significant reduction in oxidative stability attributable to loss of endogenous minor components during the modification process. Their observations agreed with several other studies studies .…”

Section: Internal Factorssupporting

confidence: 93%

Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges

Aladedunye

2015

Euro J Lipid Sci & Tech

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Deep fat frying is an ancient process with a lot of open questions. This deceptively simple food preparation technique is immensely complicated by the stringent conditions applied during the process, coupled with the inherent lability of the frying medium and the unavoidable meddling from the food materials and other minor components. The various factors affecting frying stability and performance of oil can be broadly categorized into two groups: (1) The external factors, which include frying temperature, frying time, presence of oxygen, and type of fryers, among others, are factors that can be manipulated by the frying operators; (2) the internal or endogenous factors are oil-specific and include fatty acid composition and their distribution on triacylglycerols, and the amounts and composition of the minor components. Limiting thermo-oxidative degradation and consequently extending the useful life of frying oils often involves deliberate optimization and control of some of these factors. Available techniques for curbing thermooxidative decomposition of frying oils and the inherent challenges are discussed.Practical applications: This review provides updates to our current knowledge of the salient factors affecting frying performance of oils/fats and specifically highlights both the opportunities for optimization and the accompanying daunting challenges. With this information, institutional frying operators can practically extend the discard point of their frying oils and deliver healthier fried products, while ensuring the safety of the frying facility and the technicians.Abbreviations: DMPS, dimethylpolysiloxane; PUFA, polyunsaturated fatty acids Eur.

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Section: Internal Factorssupporting

confidence: 93%

Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges

Aladedunye

2015

Euro J Lipid Sci & Tech

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“…Several researchers reported the use of a-tocopherols in modified lipids (structured lipids) however most of them confirmed that the least effect of a-tocopherols as an antioxidant effects [5,8,17]. On the contrary, Giet et al [18] and Turan et al [19] reported a pro-oxidant effect of a-tocopherols in the enzymatically interesterified fat blends. In this study, after the addition of 200 ppm PG and rosemary extract in the IE fat (chemical treatment sample), the induction time significantly increased to 13.2 and 10.7 h, respectively ( Table 1).…”

Section: Oxidative Stabilitymentioning

confidence: 99%

Oxidative Stabilities of Enzymatically Interesterified Fats Containing Conjugated Linoleic Acid

Adhikari

Zhang

2012

J Americ Oil Chem Soc

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Interesterified fat was produced from soybean oil (SBO) and palm stearin (PS) using two different weight ratios of substrates. Conjugated linoleic acid (CLA; 10 wt% on the weight of SBO and PS) was used as a functional fatty acid. Interesterification and acidolysis was simultaneously carried out to exchange fatty acids and incorporate CLA in the triacylglycerol (TAG) backbone, respectively, using immobilized lipase. Comparative study was carried out between interesterified fats and blends (before interesterification) for the quantification of physical properties (i.e., solid fat content, melting and crystallization behavior) and oxidative stability. In the interesterified fat 5.2-6.1 % CLA was incorporated in the TAG backbone. Blends showed higher solid fat content (SFC) and melting point than interesterified fat at each measured temperature. The Rancimat test was performed for the oxidative stability where the interesterified fat showed significantly lower induction time than physical blends. After the addition of antioxidants such as butylated hydroxytoluene (BHT), rosemary extract, tertiary butylhydroquinone (TBHQ), propyl gallate (PG), etc. into the interesterified fat, the induction time was significantly increased. On the other hand, different deacidification methods (alkaline, batch deodorized and short path distillation) were performed after interesterification to remove the free fatty acids. After deacidification, oxidative stability of alkaline deacidified sample showed significantly (P B 0.05) longer induction time compared to short path distillation (SPD) and physically deacidified samples. In this study, interesterified functional fat that may have a potential functionality for the margarines and shortenings were produced and their oxidative stability was observed.

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“…Ascorbic acid and its oil-soluble derivative ascorbyl palmitate, as well as lecithin, can act as antioxidant synergists to tocopherols [29] [37]. A combination of lecithin, ascorbyl palmitate and tocopherols also showed higher antioxidant activity compared to using them separately in structured lipids of caprylic acid and soybean oil [38]. The same results were obtained using them in fish oils [39].…”

Section: Classification Of Antioxidantsmentioning

confidence: 84%

Paving the High-Way to Sustainable, Value Adding Open-Innovation Integrating Bigger-Data Challenges: Three Examples from Bio-Ingredients to Robust Durable Applications of Electrochemical Impacts

Ortega‐Requena¹,

Rebouillat²,

Pla³

2018

JBNB

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A trilogy review, based on more than 300 references, is used to underline three challenges facing 1) the supply of sustainable, durable and protected biosourced ingredients such as lipids, 2) the accounting for valuable bio-by-products, such as whey proteins that have added-value potential removing their environmental weight and 3) the practical reliable synthetic biology and evolutionary engineering that already serve as a technology and science basis to expand from, such as for biopolymer growth. Bioresources, which are the major topic of this review, must provide answers to several major challenges related to health, food, energy or chemistry of tomorrow. They offer a wide range of ingredients which are available in trees, plants, grasses, vegetables, algae, milk, food wastes, animal manures and other organic wastes. Researches in this domain must be oriented towards a bio-sustainable-economy based on new valuations of the potential of those renewable biological resources. This will aim at the substitution of fossil raw materials with renewable raw materials to ensure the sustainability of industrial processes by providing bioproducts through innovative processes using for instance microorganisms and enzymes (the so-called white biotechnology). The final stage objective is to manufacture high value-added products gifted with the right set of physical, chemical and biological properties leading to particularly innovative applications. In this review, three examples are considered in a green context open innovation and bigger data environment. Two of them (lipids antioxidants and milk proteins) concern food industry while the third

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Influence of sn‐1,3‐lipase‐catalysed interesterification on the oxidative stability of soybean oil‐based structured lipids

Cited by 15 publications

References 21 publications

Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges

Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges

Oxidative Stabilities of Enzymatically Interesterified Fats Containing Conjugated Linoleic Acid

Paving the High-Way to Sustainable, Value Adding Open-Innovation Integrating Bigger-Data Challenges: Three Examples from Bio-Ingredients to Robust Durable Applications of Electrochemical Impacts

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