Abstract
One of the current challenges of the food industry is to develop lipid bases with the desired technological performance for food application and with lower caloric value, in compliance with new legislations. In this context, the objective of this research is to compare chemical and enzymatic interesterification as methods for obtaining structured low-calorie lipids. Both processes are of commercial importance, since they can be used to modify the physical characteristics of fat without generating trans fatty acids. The lipid matrices used were olive oil, soybean oil and fully hydrogenated crambe oil, behenic acid source, presenting anti-obesogenic potential. Samples interesterified were characterized regarding the physicochemical behavior and regiospecific distribution in comparison to the simple mixture of the raw materials, in order to show the importance of the interesterification process. There was a reduction in their solid fat content after interesterification, which improved their physical properties and there was an increase in consistency, while the simple mixture did not represented a good option for industrial use. There was a 47% increase of saturated fatty acids at the sn-1,3 position after enzymatic synthesis. The results indicate that the structured lipids obtained can be a viable alternative to replace fats in foods low calorie.
Highlights
Oils and fats play a fundamental role in the human diet, due to their physiological, metabolic and nutritive effects, in addition to providing essential fatty acids
The structured lipids were produced from the interesterification of a system prepared with olive oil, soybean oil and fully hydrogenated crambe oil (FHCO) in the ratio 43:43:14 (w/w), respectively
It was possible to observe that there was no variation in the composition in fatty acids after performing the interesterification process, corroborating with data from the literature, which affirm that the redistribution of fatty acids occurs in the molecules of triacylglycerols and the fatty acids remain unchanged (Wirkowska-Wojdyła et al, 2016)
Summary
Oils and fats play a fundamental role in the human diet, due to their physiological, metabolic and nutritive effects, in addition to providing essential fatty acids. Excessive intake can cause harm to health, increasing the propensity to heart disease and obesity (Hammad & Jones, 2017; Pinheiro‐Castro et al, 2019) In this sense, combining the growing market demand, there is an enormous search for the development of technologies capable of modifying oils and fats, in the expectation of introducing a product with greater appeal of healthiness and that is suited to the applications of the food industry (Sivakanthan & Madhujith, 2020). The final molecular structure of triacylglycerol will influence its metabolic destination in the body, as well as its physicochemical properties, very important factors to control the functionality of the target products (Rohm et al, 2018) In this way, structured lipids offer the opportunity and convenience of modifying nutritional properties and bringing new applications in food, in regard to consumers, ingesting nutritionally healthier products, as well as for the food industry, adapting to new legislations
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