Structured lipids by swine lard interesterification with oil and esters from common carp viscera

Abstract

Structured lipids are esters of fatty acids, which were modified from its natural form. The aim of this work was to obtain structured lipids by chemical interesterification of the swine lard with the bleached oil or esters from carp viscera. The materials and the structured lipids produced were characterized by physicochemical, differential scanning calorimetry (DSC), Fourier transform infrared (FT‐IR), nuclear magnetic resonance (NMR), and solid fat content analysis to be evaluated the interesterification reaction. The structured lipids from blends of swine lard/fish oil and of swine lard/fish esters presented similar characteristics to the swine lard. The NMR results show that changes in the fatty acids percentage present in positions sn‐1,3 and sn‐2 of the structured lipids was more pronounced when the carp oil was used. The solid fat content curves showed that, the structured lipids from fish oil and swine lard presented characteristics for application in baking products, however, when produced from esters and swine lard showed potential to be used in frying and condiments. Practical applications The structured lipids have received special attention in the last years, being included in the functional foods and nutraceuticals group. The physicochemical and nutritional characteristics of saturated fats can be improved by incorporating fish oil. The production of structured lipids by chemical method shows some advantages, as low cost and facility for application in large scale. Thus, in this work, the structured lipids were produced by chemical interesterification of the saturated fat (swine lard) with bleached oil or esters from common carp viscera. Based on the results, the structured lipids obtained from fish oil and its esters with the swine lard showed potential for application in baking products, fried food, and in the production of condiments.

Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp

“…In Table 1, the carp and tuna crude oils showed significant differences ( p < .05) in relation to SV and IV, which suggests that the crude oils presented a difference in relation to its fatty acids profiles. However, bleached oils of each fish were not observed significant differences ( p > .05) in relation to their crude oils, because in the refinement process, the fatty acids profile of the oil is not altered (Crexi et al., 2010; Engelmann et al., 2018). Based on the results provided in Table S1 (in Supplementary Material), it can be seen that there were significant differences ( p < .05) in relation to SV and IV when comparing the lipids produced with tuna oil (from Exp.…”

“…After 1 hr, the reaction was interrupted with the addition of 10% (wt/wt) heated distilled water (80°C). The lipids were filtered on anhydrous sodium sulfate to minimize their browning and remove the remaining moisture (Engelmann et al., 2018).…”

“…The independent variables (factors) were the catalyst percentage (0.5 and 1%, wt/wt), the blends proportion (90:10 and 70:30, wt/wt, of lard : oil), and the fish species (common carp and Skipjack tuna). These factors’ levels (real values) used in this study were based on previous work (Engelmann et al., 2018), and they were represented in the matrix of full factorial experimental design of the chemical interesterification reaction as described in Box et al. (2005).…”

“…The melting behavior of all samples was determined by differential scanning calorimetry (DSC) (Shimadzu model DSC‐60, Kyoto, Japan), in which about 5 mg of each sample was cooled to −80°C and, afterward, heated up to 80°C with a heating rate of 10°C/min (Huang & Sathivel, 2008). The solid fat content (SFC) was determined from the integration of the DSC curves, and the graphs of the melting profiles were obtained by plotting the SFC versus the temperature (Engelmann et al., 2018; Khatoon and Reddy, 2005).…”

“…The aquaculture emerges as the most viable alternative to continue increasing the supply of healthier foods for next years (FAO, 2014). Common carp is a freshwater fish widely marketed by aquaculture, and the oil obtained from its byproducts processing (heads, viscera, skin, and fins) is an important source of unsaturated fatty acids (UFA) (Crexi et al., 2010; Engelmann et al., 2018). In commercial fishery, the skipjack tuna is a saltwater fish belonging to the genus Thunnus , which is widely distributed in tropical and subtropical waters of all oceans (FAO, 2019).…”