A Simple Enzymatic Process to Produce Functional Lipids From Vegetable and Fish Oil Mixtures

Abstract

Functional lipids (e.g., those triacylglyerols containing EPA and DHA, besides others) are related to the prevention and treatment of many cardiovascular diseases. Furthermore, fatty acids located at the central bond (sn‐2) of triacylglycerols are more efficiently absorbed via lymphatic route. Hence, the aim of this work is to increase the Omega‐3 content at the sn‐2 position of vegetable and fish oils (high oleic sunflower and sardine oil), via enzymatic interesterification. To that end, direct interesterification and a two‐step treatment (in situ hydrolysis and re‐esterification) were evaluated using Lipozyme TL IM and Novozyme 435. For both lipases, direct esterification led to a minor production of by‐products, that is, free fatty acids and diacylglycerols (<10 mol%), and to an increase of EPA and oleic acid at the sn‐2 position, regardless of the oil mixture composition. The best result was obtained using pure sardine oil and Lipozyme TL IM, (at sn‐2 position, the content of EPA and oleic acid were doubled, while DHA presented an increase of 20%). This is an easy process by which the composition of the oils used in food fortification can be improved.Practical Applications: The regiodistribution of mixtures of fish and vegetables oils is modified using two enzymatic processes with random and 1,3‐specific lipases. Direct interesterification produced minor by‐products (<10 mol%) compared to hydrolysis and in situ re‐esterification. Final triacylglycerols possess double EPA and 20% more DHA at the sn‐2 position, thus, improving the composition of oils intended for Omega‐3 fortified formulations.Enzymatic interesterification is used to enrich vegetable oil with Omega‐3 at sn‐2 for functional lipids used in food fortification.