Biocatalytic modification of food lipids: reactions and applications

The acylglycerol structure exemplifies the major lipid building block and therefore is an interesting structure to modify. Such modification is driven by: (1) consumers who have become more concerned about the relationship between diet and wellness, and (2) new and novel functional compounds can be prepared when the original structure of a lipid is modified. This trend has led to the design of functional foods or nutraceuticals, namely, fortified, enriched, modified and enhanced foods. Advances in the biochemistry and engineering of enzymatic reactions and reactors have improved the knowledge and understanding of such reaction systems and thus, make available a generation of structured lipids. In the present work, we detail several eorts carried out to prepare novel compounds, as well as industrial applications and possible future enzymatic procedures to obtain new food products

Comparative Study of Quick Lime and CaO as Catalysts of Safflower Oil Transesterification

This work aimed to contrast the performance of quicklime and CaO reagent grade as heterogeneous catalysts for the safflower oil transesterification reaction. Quicklime was characterized by TGA analysis, XRD, atomic absorption, nitrogen physisorption and by Hammett method. In the safflower transesterification reaction, four main variables were studied: addition reagents order, reagents dosage, type of catalyst and methanol-oil molar ratio. The addition reagents order was not found to be determinant on time for reaching equilibrium or maximum methyl esters yield. On the contrary, reagents dosage was found to negatively affect reaction rate and methyl esters yield. It was found that quicklime performs better than CaO and this was ascribed to an increased basicity found in the former. From the results can also be inferred that the use of quicklime as catalyst of the transesterification reaction allows the decrease of the process cost by reducing both, the reaction time and the required amount of alcohol

Enzymatic preparation of structured triacylglycerides containing γ-linolenic acid

with the addition of molecular sieves (MS) at different addition times (3, 9, 12 and 15 h) and loads (2.5, 5, 10 and 15%, based on the total weight of substrates), the enrichment of GLA from evening primrose oil (EPO) and 1- butanol (BtOH) was improved via Candida rugosa lipase-catalysed esterification reactions. Secondly, the GLAenriched fraction was separated by thin-layer chromatography (TLC) to be further set to react during the third step in the presence of glycerol and Candida antarctica fraction B (CALB), under different enzyme loadings (5, 10, 15 and 20%, based on the total weight of substrates), temperatures (30, 40, 50 and 60 ◦C) and substrates molar ratios (1:1, 2:1, 3:1 and 4:1, GLA:glycerol). 60% of STAG containing 49 wt% of GLA were produced by using 15% of CALB at 60 ◦C and a 3:1 molar ratio.Conacyt: Beca no. 328716 UAEMex: Proyecto 3866/2015/PI

Kinetics of Transesterification of Safflower Oil to Obtain Biodiesel Using Heterogeneous Catalysis

The kinetics of the transesterification of safflower oil and methanol catalyzed by K2O/NaX was studied and modeled. The influence of the oil-methanol initial molar ratio and amount of catalyst were investigated to achieve a maximum triglycerides conversion (99%) and a final methyl esters content of 94% ± 1. A kineticmodel based on an Eley– Rideal mechanism was found to best fit the experimental data when assuming methanol adsorption as determining step. Other models derived from Langmuir – Hinshelwood – Hougen –Watson (LHHW) mechanisms were rejected based on statistical analysis, mechanistic considerations and physicochemical interpretation of the estimated parameters

Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L): an underutilized legume harvasted in Mexico

Artículo en revista indizadaNutritional composition, content of phenolic compounds and antioxidant properties of the four Mexican varieties of Ayocote beans (Phaseolus coccineus L.) were studied. Ayocote beans were found to be a promising source of proteins, carbohydrates, fibre and minerals. Sucrose (55.6–62.2 g/kg) and stachyose (24–24.4 g/kg) were considered as the major sugar and oligosaccharide, respectively. Glutamic acid was the most abundant amino acid (32.2 to 35.8 g/kg), while cysteine was present at the lowest concentration (2.3–2.4 g/100 kg). Purple variety contains the highest amount of total phenolic compounds (2075.9 mg GAE/kg), total flavonoids (1612.9 mg QE/kg) and total anthocyanins (1193.2 mg CGE/kg). This variety also exhibited the most effective antioxidant activities, which were evaluated by DPPH (17,040 μmol TE/kg) and ORAC (51,620 μmol TE/kg). The results obtained reveal a high potential for wider use of Ayocote bean as a remarkable source of bioactive compounds and health-promoting food

Efectos de las variables de proceso en la microencapsulación del aceite de ajonjolí (Sesamum indica L.) mediante secado por aspersión

Artículo científico en revista indizada en SCOPUS, JCR, CONACyTThe aim of this study was to investigate the effects of the process variables of microencapsulation sesame oil (SO) by spray drying to generate the desired powder quality with the highest efficiency encapsulation and maximum linoleic acid content microencapsulated using a full factorial design of experiments. Thirty two tests were made, and five replicates were conducted on the central points. Independent variables were volumetric dispersed phase (O/W) (0.05, 0.10 and 0.15), wall material to core ratios (Wa:Co) (1:1, 2:1 and 3:1) and drying air inlet temperature (Ti) (120, 140 and160 °C). Surface oil (SOM%), encapsulation efficiency (EE%), linoleic acid content (LAC%), and moisture content (MC%) were analyzed as responses. Under maximum process conditions Wa:Co=2.59:1, O/W=0.05 and Ti=154.04 °C, the response variables including, EE and LAC were predicted as 88.20% and 50.02% respectively. It was concluded that these microcapsules containing high content of linoleic acid can be used as functional food.CONACy

Cortical thinning over two years after first-episode psychosis depends on age of onset

First-episode psychosis (FEP) patients show structural brain abnormalities at the first episode. Whether the cortical changes that follow a FEP are progressive and whether age at onset modulates these changes remains unclear. This is a multicenter MRI study in a deeply phenotyped sample of 74 FEP patients with a wide age range at onset (15–35 years) and 64 neurotypical healthy controls (HC). All participants underwent two MRI scans with a 2-year follow-up interval. We computed the longitudinal percentage of change (PC) for cortical thickness (CT), surface area (CSA) and volume (CV) for frontal, temporal, parietal and occipital lobes. We used general linear models to assess group differences in PC as a function of age at FEP. We conducted post-hoc analyses for metrics where PC differed as a function of age at onset. We found a significant age-by-diagnosis interaction effect for PC of temporal lobe CT (d = 0.54; p = 002). In a post-hoc-analysis, adolescent-onset (≤19 y) FEP showed more severe longitudinal cortical thinning in the temporal lobe than adolescent HC. We did not find this difference in adult-onset FEP compared to adult HC. Our study suggests that, in individuals with psychosis, CT changes that follow the FEP are dependent on the age at first episode, with those with an earlier onset showing more pronounced cortical thinning in the temporal lobe

EXTRACCIÓN Y CARACTERIZACIÓN DEL PERFIL DE ÁCIDOS GRASOS DEL QUINTONIL (Amaranthus hybridus)

Artículo científicoQuintonil (Amaranthus hybridus) grows as shrub and it is commonly used as animal feed. This typical Mexican vegetable is consumed in certain regions after a thermal processing, namely, boiling, frying or steaming. Some reports indicate that quintonil contains nutritive compounds such as, vitamins, proteins, chlorophyll, phenolic compounds and polyunsaturated fatty acids (PUFA). The aim of the present work was to identify and quantify lipid fractions and to obtain the fatty acid profile of quintonil leaves, as well as to assess the effect of thermal processing (boiling and steaming) on such profile. Our data showed that palmitic, palmitoleic, stearic, oleic, linoleic and α-linolenic (ALA) acids were present. ALA was the predominant residue in all the treatments: 1417.8 - 1667.5 mg/100g (fresh), 1621.4 - 1667.5 mg/100g (boiled) and 1437.9 - 1912.6 mg/100g (steamed). A similar behaviour was observed for the other fatty acids, indicating that thermal processing did not affect the fatty acid profile of quintonil. Conversely, it seemed to favour their availability. This research promotes quintonil consumption because of its health implications in an attempt to preserve Mexican biodiversity and revaluate this ancient crop

Improvement strategies for the enzymatic production of biodiesel in the presence of primary alcohols

In order to improve the enzymatic production of biodiesel, the reuse of an immobilized preparation of Candida antarctica lipase B (CALB) was assayed under di ff erent conditions. The improvement included: (1) reuse of CALB in the presence of ethanol (EtOH), (2) reuse of CALB in the presence of methanol (MeOH), (3) blended alcohols at di ff erent molar ratios (0:100, 20:80, 40:60, 50:50, 60:40, 80:20 and 100:0, %EtOH:%MeOH), and employing second generation raw materials: waste cooking oil (WCO) and castor oil (CO). When the first strategy was carried out the FAEE (fatty acid ethyl ester) content achieved was 96% in a first cycle but after four cycles the percentage decreased to 32%. For the second strategy the FAME (fatty acid methyl ester) content attained was 63% in a first cycle but after four cycles the percentage was only 13.5%. When the blended alcohols were tested, the negative e ff ect of MeOH was evident for higher concentrations regardless the type of oil used

Extraction and characterization of the fatty acid profile of quintonil (Amaranthus hybridus)

Artículo científicoQuintonil (Amaranthus hybridus) grows as shrub and it is commonly used as animal feed. This typical Mexican vegetable is consumed in certain regions after a thermal processing, namely, boiling, frying or steaming. Some reports indicate that quintonil contains nutritive compounds such as, vitamins, proteins, chlorophyll, phenolic compounds and polyunsaturated fatty acids (PUFA). The aim of the present work was to identify and quantify lipid fractions and to obtain the fatty acid profile of quintonil leaves, as well as to assess the effect of thermal processing (boiling and steaming) on such profile. Our data showed that palmitic, palmitoleic, stearic, oleic, linoleic and α-linolenic (ALA) acids were present. ALA was the predominant residue in all the treatments: 1417.8 - 1667.5 mg/100g (fresh), 1621.4 - 1667.5 mg/100g (boiled) and 1437.9 - 1912.6 mg/100g (steamed). A similar behaviour was observed for the other fatty acids, indicating that thermal processing did not affect the fatty acid profile of quintonil. Conversely, it seemed to favour their availability. This research promotes quintonil consumption because of its health implications in an attempt to preserve Mexican biodiversity and revaluate this ancient crop