Structured Lipids Research Articles

Liver and serum lipids in Wistar rats fed a novel structured lipid containing conjugated linoleic acid and conjugated linolenic acid

Conjugated linoleic acid (CLA) and conjugated linolenic acid (CLnA) have been known to have several health-promoting effects. The aim of this study was to introduce a novel structured lipid (SL) including both CLA and CLnA (cis9, trans11, cis13-18:3, punicic acid) into one triacylglycerol (TAG) molecule through enzymatic interesterification and investigate its effect on body weight, liver and serum lipids in Wistar rats. CLA oil, pomegranate seed oil (as a rich source of CLnA) and soybean oil (as a negative control) were applied as other experimental oils. The rats were fed the oils at 1500 mg/kg body weight per day via oral gavage for 45 days. Gas chromatography analysis showed that SL included CLnA and CLA in roughly equal concentrations. The in vivo study revealed that SL had the greatest effect on the reduction in liver lipid weight (4.65 g/100g of liver) and liver TAG (13.28 mg/g) compared to soybean oil (8.7 g/100g and 18.8 mg/g, respectively). High density lipoprotein cholesterol (HDL-C) in the serum of rats which were fed CLA oil significantly (p < 0.05) increased (from 0.95 to 1.14 mmol/l). Pomegranate seed oil reduced low density lipoprotein cholesterol (LDL-C) and total cholesterol (about 40% and 24% reduction, respectively). A remarkable TAG reduction (p < 0.05) was observed in all treated rats.

One hour enzymatic synthesis of structure lipids enriched unsaturated fatty acids from silkworm pupae oil under microwave irradiation

AbstractBACKGROUNDThe silkworm pupae of Bombyx mori L. are considered to be a valuable unsaturated fatty acids (UFAs) resource. Enzymatic transesterification, which can produce structured lipids (SLs), is regarded as a desirable approach to utilize this resource, but requires long reaction time. A method to reduce the reaction time and obtain novel SLs is thus desirable. Hence, microwave irradiation was employed to reduce the reaction time and obtain novel SLs. In addition, high‐performance liquid chromatography with an evaporative light scattering detector was employed to investigate the contribution of the fatty acids (FAs) after microwave irradiation.RESULTSOne hour was required for a 1:5 substrate ratio of silkworm pupae oil (SPO):oleic acid (OA) using a solvent‐free system catalysed by Lipozyme RM IM (7%) at 60 °C with microwave irradiation at 50 W to obtain the novel SLs. The relative content of polyunsaturated FAs glyceride increased from 51.1% to 81.0%, and the relative content of glycerol trioleate (OOO) in SPO obtained in the microwave reactor was twice as high as that in the shaker reactor. In addition, the relative content of OA was increased from 3.9% to 35.8% in total compared with the products from the shaker reactor. Furthermore, the changes of α‐helix relative content of Lipozyme RM IM were observed after the reaction under the microwave irradiation.CONCLUSIONThe results indicated that variations in the FA distribution of enzymatic transesterification reactions caused by microwave irradiation could aid the addition of OA and enrichment of UFAs. © 2019 Society of Chemical Industry

Preparation of Structured Lipid Enriched with Medium Chain Triacylglycerol by Chemical Catalyzed Acidolysis of Coconut Oil: Optimized by Response Surface Methodology.

Medium chain triacylglycerols (MCTs) have gained wide attention due to its ability to induce the residual glyceride lipolysis and improve fat absorption. In this study, structured lipid enriched with MCTs was synthesized by chemical catalyzed acidolysis of coconut oil with the mixture of caprylic acid (Cy) and capric acid (Ca) in a solvent-free system. Three catalysts were compared for their efficiency in the production of MCTs yield. The results indicated that the highest yield of MCTs was achieved by H2SO4. Effects of reaction variables on the acidolysis reaction were optimized using response surface methodology, and the optimum conditions were as follows: molar ratio of Cy to Ca 1:1, reaction time 4 h, molar ratio of MCFAs to coconut oil 12:1, catalyst loading 12 wt%, reaction temperature 110℃. Under these conditions, the obtained structured lipid contained 89.5% of MCFAs and at least 82.0% of MCTs. This paper provides a simple and low-cost method for preparing structured lipid enriched with MCTs.

Physicochemical characterization of organogels prepared from menhaden oil or structured lipid with phytosterol blend or sucrose stearate/ascorbyl palmitate blend.

The purpose of this research was to produce organogels using two different organogelator blends and two different oil substrates and compare their physicochemical properties. A medium-long-medium (MLM)-type structured lipid (SL) containing 37.44 mol% MLM-type triacylglycerols (TAG) was produced by enzymatic modification of menhaden oil with ethyl caprate. Menhaden oil and SL were used as oil substrates to form organogels. One organogel was formed using a phytosterol blend of β-sitosterol and γ-oryzanol (molar ratios of 2 : 1, 1 : 1, and 1 : 2 at 4, 6, and 8% (w/w) in oil), and another was formed with a blend of sucrose stearate (HLB value: 2) and ascorbyl palmitate (SSAP) (molar ratios of 3 : 1, 1 : 1, and 1 : 3 at 8, 10, and 12% (w/w) in oil). Organogels were formed for all ratios except 2 : 1 and 3 : 1 for the phytosterol and SSAP blend, respectively. For both organogels, the 1 : 1 molar ratio was optimal. This ratio produced organogels with higher melting completion temperatures than menhaden oil and SL (13.6 and 14.3 °C). The SSAP blend had higher melting completion temperatures (72.3 and 72.4 °C) than the phytosterol blend (69.2 and 68.4 °C) for organogels formed using menhaden oil and SL, respectively. All 1 : 1 molar ratio blends exhibited β' polymorphic form with short spacing peaks at 4.20, 3.97, and 3.71 Å. All organogels improved the oxidative stability of the menhaden oil and SL. These organogels have the potential for use as nutraceuticals or health beneficial low saturated fat alternatives to saturated and/or trans-fats.

Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-Dioleoyl-2-palmitoylglycerol (OPO)on the Stability in Different Emulsion Systems.

This manuscript described the preparation of triglycerides with palmitic and ethyl oleate chains, and the stability of emulsions prepared from those triglycerides. Results showed that ratios of total saturated fatty acids (ΣSFA) of palm stearin oil (PSO), physical fractionation oil of palm stearin oil (PPP) and structured lipids of rich 1,3-dioleoyl-2-palmitoylglycerol (OPO) were 72.5%, 95.4% and 33.2% respectively. Rich 1,3-dioleoyl-2 palmitoylglycerol-emulsion (OPO-E) showed a better emulsion stability than that of palm stearin oil (PSO) and physical fractionation oil of palm stearin oil (PPP). The emulsion stability of OPO-E with 10% structured lipids of rich 1,3-dioleoyl-2-palmitoylglycerol (OPO) showed the highest value compared with 5% and 20% OPO. The value of emulsion stability (ES) was 85.5, the values of volume-surface mean diameter(d32) and weight mean diameter(d43) were 0.09-0.79 μm and 1.1-34.1 μm, respectively. The experimental data had significant (p < 0.05) difference with other emulsions. The value of zeta potential ranged from -34.8 to -53.1 mV, indicating that the emulsion stability of 10% OPO was the most stable in all experiment samples.

Patent Landscape on Structured Lipids Produced by Enzyme Technology.

Lipid modification results in several benefits for the food industry, biotechnology advances and human health. Customizing bioactive lipids is very appealing because it improves the product's nutritional quality. Lipases are sustainable biocatalysts that can be reused, show selectivity towards substrates and reactions occur in mild conditions. We aimed at systematically searching for patents deposited worldwide, that approached the production of structured lipids by using lipases as biocatalysts. A patent-search strategy was set up in Questel-Orbit and the search strategy adopted was based on the combination of specific keywords in the title/abstract of the documents, encompassing thoroughly the search scope. We revised all patents relating structured lipids produced by enzyme reactions and provided an overview of the main objectives of the patents describing it, as well as a view of the principal depositors, years of publication and principal countries of deposit, as a mean to access the technological landscape on the subject. Forty-four documents, published over the last 34 years, were retrieved. Nine main patents' objectives were found, and the two major groups are: SL with bioactive properties and/or with fatty acids (FA) esterified at specific triacylglycerol positions and SL analogous of natural lipids. China, Japan and USA were the three main patent depositors. Although the number of patents retrieved was relatively low, this review indicates that SL production aiming at improvements in nutritional/health and/or physical attributes for food enhancement is a new field, and technological interest and innovation have been increasing over the last ten years.

Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology

Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products.

Role of the oil on glyceryl monostearate based oleogels

The high consumption of saturated and trans fats, used in the formulation of lipid-based foods, is associated with incidence of health problems. Organogels or oleogels are a novel class of structured lipids formed from liquid oil as continuous phase entrapped within network of structuring molecules. The aim of this study was to understand the role of oils with different composition on the formation of glyceryl monostearate (GM) gel network. Glyceryl monostearate-based oleogels were produced with the minimal concentration of 5 wt% in sunflower (SF), high oleic sunflower oil (HOS) and coconut oil (CO). The influence of the oil type on the physicochemical properties of the gel was analyzed. The GM gels showed a solid-like behavior using either high oleic sunflower or sunflower oils but did not form a true gel with coconut oil. Although different oils could affect the crystal formation, all gels exhibited needle-like crystal morphology regardless solvent quality. The GM crystals arranged in a lamellar configuration are responsible for entrapping both SF and HOS oils. Degree of saturation of oils might affect GM oleogel properties. Long chain monounsaturated fatty acids favored the packing of GM crystals in a cohesive gel. Furthermore polymorphism with preferential crystalline β’ form of GM was formed using a medium containing one and two unsaturation. In conclusion, it was observed that the type of oil influenced the formation of the GM gel network. These findings allow the better understanding of GM-based oleogels, providing opportunity to design for food products with improved technological and nutritional properties.

Immobilized Talaromyces thermophilus lipase as an efficient catalyst for the production of LML-type structured lipids.

LML-type structured lipids are one type of medium- and long-chain triacylglycerols. LML was synthesized using immobilized Talaromyces thermophilus lipase (TTL)-catalyzed interesterification of tricaprylin and ethyl linoleate. The resin AB-8 was chosen, and the lipase/support ratio was determined to be 60mg/g. Subsequently, the immobilized TTL with strict sn-1,3 regiospecificity was applied to synthesize LML. Under the optimized conditions (60°C, reaction time 6h, enzyme loading of 6% of the total weight of substrates, substrate of molar ratio of ethyl linoleate to tricaprylin of 6:1), Triacylglycerols with two long- and one medium-chain FAs (DL-TAG) content as high as 52.86mol% was obtained. Scale-up reaction further verified the industrial potential of the established process. The final product contained 85.24mol% DL-TAG of which 97mol% was LML after purification. The final product obtained with the high LML content would have substantial potential to be used as functional oils.

Encapsulation of structured lipids containing medium‐ and long chain fatty acids by complex coacervation of gelatin and gum arabic

AbstractIn this research, structured lipids (SLs) containing 78% of long‐chain fatty acids (FAs) at sn‐2 position and medium chain FAs at sn‐1,3 positions were encapsulated by complex coacervation method using gelatin and gum Arabic as wall materials in order to obtain protein–carbohydrate complexes. The objective of this study was to investigate the effects of experimental parameters such as wall material concentration (1–2%), core : wall ratio (1:1 and 2:1) and homogenization rate (7,400, 10,000, and 15,000 rpm) on encapsulation process of the SL. The highest microencapsulation efficiency (84.11 ± 0.77%) was obtained in gelatin 2% (w/v), gum arabic 2% (w/v), 1:1 core : wall ratio (w/w), and at 15,000 rpm homogenization rate. In addition, particle size for the coacervates ranged from 19 to 263 nm. Moreover, the samples had smaller polydispersity index (PDI) values, which mean that they showed homogeneous size distribution pattern. Besides, morphological characteristics and thermal behavior of the capsules were determined via scanning electron microscope (SEM) and differential scanning calorimetry (DSC), respectively.Practical applicationsStructured lipids (SLs) with medium chain fatty acids (MCFAs, C6‐C10) at sn‐1 and sn‐3 positions, and long chain fatty acids (LCFAs, C12‐C24) at sn‐2 position has gained attention for food, nutritional and clinical purposes. These SLs are generally designed for special health requirements and meet the daily requirements of fatty acids, especially the long‐chain polyunsaturated fatty acids (LCPUFAs) for their health‐enhancing and disease‐preventing properties. The addition of LCPUFAs into the product formulation may lead an increase in the stability problems of these fatty acids, thus appropriate technologies such as encapsulation of lipids should be implemented. Encapsulation technology enables SLs to be protected from possible detrimental effects of food processing and storage conditions. The use of encapsulation technology in conjunction with SL production are evolving and ongoing issues, hence there is only few studies in the literature that considered encapsulation of SLs.

Improving the chemical properties of Buriti oil (&lt;em&gt;Mauritia flexuosa&lt;/em&gt; L.) by enzymatic interesterification

Although Amazonian oils present great potential for various applications, they have not been extensively explored for commercial use. In this study, the effects of enzymatic interesterification of buriti oil in relation to its triacylglycerol composition, regiospecific distribution of fatty acids, and minority compounds were evaluated. The results indicated that the lipase used in the reaction showed higher specificity for oleic acid and the sn-1 and sn-3 positions of triacylglycerol, generating more unsaturated structured lipids. There were increases of 11% and 12.5% in unsaturated-unsaturated-unsaturated triacylglycerol types and reductions of 12.1% and 16.2% in saturated-unsaturated-unsaturated triacylglycerol types after 6 and 24 hours of reaction, respectively. At 24 h of reaction, the structured lipid formed was totally unsaturated at the three triacylglycerol positions. In addition, as the reaction conditions were mild, the carotenoids and phenolic compounds were maintained in the structured lipids. The results indicate that the enzymatic interesterification can be an alternative to produce structured lipids with new functionalities, and diversify the application of this oil from the Amazon.

Enzymatic glycerolysis-interesterification of palm stearin-olein blend for synthesis structured lipid containing high mono- and diacylglycerol.

The objective of this research was to evaluate enzymatic glycerolysis-interesterification to synthesize structured lipids (SLs) containing high monoacylglycerol (MAG) and diacylglycerol (DAG) from a palm stearin-olein blend (PS-PO blend). The results showed that the optimum conditions for the solvent to fat ratio, glycerol to fat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1, and 15% (w/w), respectively. The conversion rate of MAG and DAG decreased at a high glycerol to fat ratio, low solvent to fat ratio, and high enzyme concentration due to an increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were 60.19% and 96.80%, respectively. The hardness of the SLs increased about 3.1-fold. The MAG, DAG, and triacylglycerol conversion rates were 0.45, 0.48, and 1.02%/h, respectively. Thus, glycerolysis-interesterification of a PS-PO blend increased DAG and MAG concentrations and further improved the hardness, emulsion capacity, and emulsion stability of the SLs.

Intensified synthesis of structured lipids from oleic acid rich moringa oil in the presence of supercritical CO2

Structured lipids have been synthesized using different medium chain fatty acids based on the reaction with long chain triglyceride viz. moringa oil, in the presence of supercritical CO2. Effect of different operating parameters related to supercritical CO2 approach on the product yields has been studied also establishing the effect of type of biocatalyst (using two forms of commercial lipases as Novozym 435 and Lipozyme RM). It was observed that 100bar pressure at 50°C temperature with 300rpm speed, molar ratio of 4:1 (medium chain fatty acids: long chain triglycerides), reaction time as 5h and Novozym 435 as the catalyst were the best conditions giving 63.2% yield which was much higher as compared to the conventional approach where only 28.2% yield was obtained. After acidolysis, the residual unreacted triglycerides were extracted using hexane and allowed to react again with free corresponding medium fatty acids under same reaction conditions. After complete reaction with medium fatty acids, product obtained was structured lipids with medium chain fatty acids at 1,3 position and long chain fatty acid at 2-position. The enzyme reusability studies confirmed that enzyme was efficient up to 15 cycles providing a cost effective proposition. Overall, it was established that structured lipids possessing significant nutritional benefits could be effectively synthesised using green intensified approach based on supercritical CO2.

Enzymatic Synthesis of Lipophilic Caffeoyl Lipids Using Soybean Oil as the Novel Acceptor

Soybean oil-based caffeoyl lipids are the novel lipophilic derivatives of caffeic acid, which can be used as UV absorbers and antioxidants in the food and cosmetic industries. In the work, the novel lipophilic structured lipids were prepared using soybean oil as the novel caffeoyl acceptor by enzymatic transesterification. The effects of the reaction variables on the transesterification were investigated, and response surface methodology was used to optimize the reaction variables. Reactions were monitored by HPLC-UV. Different enzymes (Novozym 435, Lipozyme RMIM, and Lipozyme TLIM) were used as biocatalysts, and Novozym 435 showed the best performance for the reaction. The results showed that a high lipophilic soybean oil-based caffeoyl lipids yield (73.5 ± 1.2%) was achieved under the optimal conditions (reaction temperature 85°C, substrate molar ratio 1:6 (ethyl caffeate (EC)/soybean oil), enzyme load 25% (w/w), and 60 h at atmosphere pressure). The activation energies of EC conversion, hydrophilic glyceryl caffeates (GC) and lipophilic caffeoylated acylglycerol (CAG) formations were 32.92 kJ/mol, 17.21 kJ/mol and 57.36 kJ/mol, respectively. Km and Vm were 0.022 mol/L and 0.033 × 10-3 mol/(Lmin), respectively.

Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability

Novel structured lipids (SLs) enriched with medium-and long-chain triacylglycerols (MLCTs) were synthesized to combine the benefits of both arachidonic acid and medium-chain fatty acids; however, they are susceptible to oxidative degradation. In this work, the influences of the partial replacement of whey protein isolate (WPI) as the primary wall material by prebiotic carbohydrates, such as maltodextrin (MD) and inulin (IN) as the secondary wall materials on the physicochemical characteristics and oxidative stability of the spray-dried MLCTs-rich SLs microcapsules were investigated. The highest values of viscosity and zeta-potential were achieved by the WPI/IN (1:1) emulsions. Size distributions of all the emulsions were mono modal and became bimodal after microencapsulation process. The microcapsules prepared with WPI/IN (1:1) had the lowest lightness and the highest yellowness values. The partial replacement treatments increased the solubility and reduced the moisture content of the produced microcapsules. The partial replacement of WPI by IN significantly enhanced the encapsulation efficiency (89.10 ± 1.03%), wettability properties (205 ± 10.61 S), and decreased the incidence of surface oil on the microcapsules. The free oil content was noted as 5.73 ± 0.05, 3.83 ± 0.01, and 2.40 ± 0.03% for the microcapsules produced using WPI, WPI/MD (1:1), and WPI/IN (1:1), respectively. Larger microcapsules and fairer flowing properties were achieved in the powders produced with only WPI. The partial replacement of WPI by IN provided the best oxidative stability of the microencapsulated MLCTs-rich SLs. The results revealed that MD and IN with WPI together, particularly IN proved to be a good substitute secondary wall material for spray-dried MLCTs-rich SLs, therefore suggesting its usefulness in functional food applications.

OLEIC ACID ENHANCEMENT IN USED FRYING PALM OIL VIA ENZYMATIC ACIDOLYSIS

The extensive amount of used frying palm oil (UFO) generated in Malaysia has caused serious environmental problems. Management of the waste faces a significant challenge especially on choosing the appropriate method by considering the possibilities of contaminating the environment. This study aims to add value to UFO by producing high oleic palm oil. Enzymatic acidolysis using lipase was employed to incorporate oleic acid in the UFO. This study also investigated the effect of enzymatic loading, reaction time and water content on the properties of modified UFO as to find the optimum condition for oleic acid incorporation. Oleic acid incorporation was quantified based on peroxide and iodine values. The optimum conditions for acidolysis process were obtained at enzyme loading of 30% (w/w), reaction time of 24 hours, and water content of 2% (w/w) with substrate mole ratio of 1:2 (UFO: oleic acid) and temperature of 50 °C. At optimum conditions, the modified used frying palm oil (MUFO) has peroxide and iodine values of 19.00 ± 0.99 meq/mg and 31.5 ± 0.42 mg/mg, respectively. After the acidolysis reaction, oleic acid concentration has increased from 27.00 ± 0.70% (v/v) to 62.34 ± 1.29% (v/v), demonstrating their feasibility as a substrate for structured lipid production.

Concentration of Gamma‐Linolenic and Stearidonic Acids as Free Fatty Acids and Ethyl Esters from Viper's Bugloss Seed Oil by Urea Complexation

In this work, gamma‐linolenic acid (GLA) and stearidonic acid (SDA) are successfully concentrated as free fatty acids (FFA) and ethyl esters (EE) using the urea complexation method at room temperature and two sources of these fatty acids: commercial Echium plantagineum seed oil as well as extracted oil from this species which is grown in Chile. Concentration factors (% fatty acid in the concentrate/% fatty acid in the original oil) for both fatty acids are found to be between 2.35 and 2.65, although they are more efficiently concentrated as FFA than as EE using both commercial and extracted oils. This is the first work which reports the use of Echium plantagineum seed oil from Chilean origin to produce GLA and SDA concentrates as FFA and EE, with similar results that those obtained with commercial Echium oil.Practical Applications: The interest for GLA and SDA as functional ingredients is increasing in the last few years because of their beneficial effects for human health and their plant origin, as they are mainly provided by seed oils from some Boraginaceae species. In this work, GLA and SDA are selectively concentrated from the rest of fatty acids contained in Echium seed oil by the urea method at room temperature, which is a cheap, safe, and easily scalable process. These concentrates, especially as FFA because of their nutritional characteristics versus EE, may become high added‐value ingredients to be incorporated to functional oils or even substrates for the enzymatic synthesis of structured lipids providing GLA and SDA with a higher bioefficiency than currently available oils.Operational scheme developed in this work which consists of: 1) derivatization of Echium plantagineum oil from two origins (extracted from Chilean seeds and commercial oil) to free fatty acids (FFA) and ethyl esters (EE) and 2) processing of FFA and EE by urea at room temperature to concentrate GLA and SDA.

Design, Development and Characterization of Nano Structured Lipid Carrier for Topical Delivery of Aceclofenac

Design, Development and Characterization of Nano Structured Lipid Carrier for Topical Delivery of Aceclofenac

Enzymatic and chemical synthesis of high mono- and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers

Abstract The objective of this research was to synthesis structured lipid containing a high concentration of monoacylglycerol (MAG) and diacylglycerol (DAG) from palm stearin-olein blend. The immobilized lipase on a hydrophobic matrix and NaOH were used as a catalyst. Glycerolysis-interesterification (GIE) was performed in a stirred tank reactor using a rectangle, fin, and concave at the middle (“V”) stirrers. The result showed that the best reaction time for modification of matrix surface was 6 h. Fin and “V” type were not significantly different based on triacylglycerol (TAG), MAG, and DAG concentration. But they were significantly different with rectangle type. TAG, MAG, and DAG concentration for enzymatic GIE were 62.49%, 7.86%, and 27.34%, respectively. For the chemical GIE, TAG conversion at an agitation speed of 100, 200, and 300 rpm were 58.64%, 55.28%, and 55.41%, respectively. Chemical GIE had emulsion capacity and the emulsion stability about 93.63% and 95.44%, respectively.

Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor

Structured lipids (SL) are chemically or enzymatically modified oils and fats with respect to their original fatty acid composition or position in acylglycerols. These compounds present improved functional or nutraceutical properties. The present work aimed at the enzymatic synthesis of SL, MLM-type dietary triacylglycerols, that is, those with medium chain fatty acids (M) at the sn-1 and sn-3 positions, and long chain fatty acids (L), in the internal position of the triacylglycerol. Grapeseed oil was selected based on its composition rich in unsaturated fatty acids, principally linoleic acid. This oil was submitted to batch acidolysis with medium chain fatty acids (caprylic or capric) in solvent-free media. Reactions were catalyzed by different immobilized commercial lipases, namely: Lipozyme TL IM® (Thermomyces lanuginosa lipase), Lipozyme RM IM® (Rhizomucor miehei lipase) and Novozym 435® (Candida antarctica lipase B). The incorporation degree (ID) ranged from 23.62 ± 1.34 to 34.53 ± 0.05 mol%, after 24 h reaction at 45 °C, using a molar ratio (MR) fatty acid:oil of 2:1. The best results were obtained using capric acid and Lipozyme RM IM® lipase (34.53 ± 0.05 mol%). In the experimental design, the influence of MR and temperature on ID were evaluated. ID increased with MR and T and was fitted to a saddle-like surface.