Technological Approaches to Minimize Industrial Trans Fatty Acids in Foods

Abstract

Trans fatty acids (TFAs) mainly arise from 2 major sources: natural ruminal hydrogenation and industrial partial catalytic hydrogenation. Increasing evidence suggests that most TFAs and their isomers cause harmful health effects (that is, increased risk of cardiovascular diseases). Nevertheless, in spite of the existence of an international policy consensus regarding the need for public health action, several countries (for example, France) do not adopt sufficient voluntary approaches (for example, governmental regulations and systematic consumer rejections) nor sufficient industrial strategies (for example, development of healthier manufacturing practices and innovative processes such as fat interesterifications) to eliminate deleterious TFAs from processed foods while ensuring the overall quality of the final product (for example, nutritional value and stability). In this manuscript, we first review the physical-chemical properties of TFAs, their occurrence in processed foods, their main effects on health, and the routine analytical methods to characterize TFAs, before emphasizing on the major industrial methods (that is, fat food reformulation, fat interesterification, genetically modified FAs composition) that can be used worldwide to reduce TFAs in foods.

Biohydrogenation of C20 polyunsaturated fatty acids by anaerobic bacteria

“…This can be performed mainly by chemical hydrogenation in industry and by microbial biohydrogenation in living organisms ( 16 ). Chemical partial hydrogenation is widely used to convert vegetable oils into foods such as margarine.…”

Characteristics and catalytic behavior of NiAlCe catalysts in the hydrogenation of canola oil: the effect of cerium on cis/trans selectivity

“…The adverse effects of TFA isomers generated during conventional hydrogenation on nickel catalysts have triggered research on new type of catalysts (e.g., zeolites, precious metals) [3,[9][10][11][12], novel process solutions (e.g., electrocatalytic hydrogenation, hydrogenation in liquids under supercritical conditions) [13] and modifications of fat components by interesterification, fractionation or blending [14]. Despite an intensive development of alternative methods to obtain semi-solid and solid fatty components, which do not contain TFAs and have the desired melting point and physicochemical properties, conventional hydrogenation remains an easier and often less expensive method to obtain components with defined properties that are used for the manufacture of fatty products e.g., margarines and confectionery fats.…”

The Basic of Trans-Fatty Acids in Foods: An Update to Prevent Diseases

“…monounsaturated and polyunsaturated FAs) in trans (E)-Fas is made by isomerization, which could be geometric and/or positional according to a given carbon chain. [1][2][3] In the cis configuration, the two hydrogen atoms are on the same side of the carbon chain with respect to the double bond, a situation that produces a bend in the FAs, whereas in the trans configuration, the two hydrogen atoms are diagonally opposed to each other, straightening the carbon chain.…”

“…nickel) to replace saturated FAs, solidify vegetal fat products (e.g. pizzas, cakes, chocolates, shortenings such margarines), decrease their oxidation sensitivity, and enhance their taste; 2,6 or (iii) extreme thermal treatments (e.g., deep-fat frying, barbecue, deodorization during oil refining), although these are considered as a minor source. 1,2 While too little information is available about the effects of natural TFAs on human health, 1,7,8 most experimental and experimental studies, albeit sometimes controversial, report that industrial TFAs are neither essential nor salubrious, and could even predispose to important pathologies, including fetal malformations, Cardiovascular diseases (CVDs), and other inflammatory-state diseases (e.g., cancers, diabetes, metabolic syndrome, obesity), especially when consumed chronically or at high doses.…”

“…Thereby, two relevant industrial approaches can be used to reduce or eliminate TFAs in food 1,2,11,12 : (i) food reformulation (e.g. replacement of TFAs with edible base stock FAs, such palm oil, although some of the fat replacers might run the risk of increasing SFA levels); and (ii) modification of FA composition through valuable innovative processes (e.g.…”