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

Obtención de un Triacilglicérido Estructurado Rico en Ácido gama-linolénico (GLA) por Vía Enzimática

El presente trabajo se desarrolló en tres etapas: (1) reacciones enzimáticas de esterificación con el propósito de preparar un concentrado de GLA a partir del aceite vegetal de Oenothera biennis (EPO). Las variables estudiadas son: relación molar de los sustratos: ácidos grasos de EPO (EPO-FA) y 1-butanol (BtOH); carga de enzima (Candida rugosa); temperatura de operación y adición de tamiz molecular (diferentes tiempos y concentraciones), (2) separación física de las fases de reacción formadas en la etapa anterior: fase butil ésteres y fase rica en GLA, y (3) reacciones enzimáticas de glicerólisis para obtener un triacilglicérido estructurado rico en GLA, monitoreando relación molar de los sustratos (GLA:glicerol), carga de la enzima (Candida antárctica, CALB) y temperatura de operación

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

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

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

Práticas alimentares atuais e pregressas em mulheres recuperadas da anorexia nervosa: uma abordagem qualitativa

OBJECTIVE: The aim of this study was to analyze qualitatively how women, who have recovered from anorexia nervosa, perceive and describe their current eating practices, as well as the ones developed during the eating disorder period. METHODS: Seven women were interviewed individually with the objective of investigating their eating practices, transition phases and all relevant aspects that somewhat contributed to the habit-forming; experiences, feelings and perceptions related to mealtime and the influence that food has had over the present subjects' life. The interviews were analyzed by the discourse of the collective subject method. RESULTS: The results brought up the following topics: a) control; b) concerns and feelings; c) deprivation d) beauty dictatorship; e) eating competence; f) importance of food; g) food cacophony. CONCLUSIONS: What stands out is a multiplicity of eating practices, which during the eating disorder were similar to and characterized by restriction; however, after recovery, part of the subjects seem to have developed a higher eating competence, whereas others show a practice similar to the one acquired during the anorexia nervosa, such as the difficulty in realizing when they are satisfied and a feeling of discomfort when facing social interactions.OBJETIVO: Este artigo teve como objetivo analisar qualitativamente como mulheres que se recuperaram da anorexia nervosa percebem e relatam suas práticas alimentares atuais, bem como as práticas vigentes no período do transtorno. MÉTODOS: Foram feitas sete entrevistas individuais com mulheres que vivenciaram a anorexia nervosa. Estas abordaram: hábitos alimentares das entrevistadas; mudanças e fatores importantes para a formação destes; vivências, sentimentos e percepções associados ao momento da refeição; e a influência que a alimentação exerce na vida das participantes hoje. A análise dessas deu-se a partir da técnica do Discurso do Sujeito Coletivo. RESULTADOS: Os resultados trouxeram os seguintes temas: a) controle; b) preocupações e sensações; c) privação d) ditadura da beleza; e) competência alimentar; f) importância da alimentação; g) cacofonia alimentar. CONCLUSÕES: Destaca-se nesses a multiplicidade das práticas alimentares, que durante o transtorno se assemelham e se caracterizam pela restrição; no entanto, após a recuperação dos sujeitos, alguns parecem ter desenvolvido maior competência alimentar, enquanto outros apresentam práticas semelhantes às vigentes na anorexia nervosa, além de dificuldade de perceberem quando estão satisfeitos e sensação de desconforto em situações de interação social.Universidade Federal de São Paulo (UNIFESP) Campus Baixada SantistaUniversidad Nacional de Buenos Aires Facultad de Filosofía y Letras Cátedra de AntropologiaUNIFESP, Campus Baixada SantistaSciEL

Effect of dietary docosahexaenoic acid supplementation on the participation of vasodilator factors in aorta from orchidectomized rats

Benefits of n-3 polyunsaturated fatty acids (PUFAs) against cardiovascular diseases have been reported. Vascular tone regulation is largely mediated by endothelial factors whose release is modulated by sex hormones. Since the incidence of cardiovascular pathologies has been correlated with decreased levels of sex hormones, the aim of this study was to analyze whether a diet supplemented with the specific PUFA docosahexaenoic acid (DHA) could prevent vascular changes induced by an impaired gonadal function. For this purpose, control and orchidectomized rats were fed with a standard diet supplemented with 5% (w/w) sunflower oil or with 3% (w/w) sunflower oil plus 2% (w/w) DHA. The lipid profile, the blood pressure, the production of prostanoids and nitric oxide (NO), and the redox status of biological samples from control and orchidectomized rats, fed control or DHA-supplemented diet, were analyzed. The vasodilator response and the contribution of NO, prostanoids and hyperpolarizing mechanisms were also studied. The results showed that orchidectomy negatively affected the lipid profile, increased the production of prostanoids and reactive oxygen species (ROS), and decreased NO production and the antioxidant capacity, as well as the participation of hyperpolarizing mechanisms in the vasodilator responses. The DHAsupplemented diet of the orchidectomized rats decreased the release of prostanoids and ROS, while increasing NO production and the antioxidant capacity, and it also improved the lipid profile. Additionally, it restored the participation of hyperpolarizing mechanisms by activating potassium. Since the modifications induced by the DHA-supplemented diet were observed in the orchidectomized, but not in the healthy group, DHA seems to exert cardioprotective effects in physiopathological situations in which vascular dysfunction existsThis study was supported by grants to MF from the Fondo de Investigaciones Sanitarias (PI1100406), Comunidad de Madrid (S2013/ABI- 2783, “INSPIRA1-CM”), Fondo Europeo de Desarrollo Regional, and Centro de Estudios América Latina (Grupo Santander-UAM)

Cross-cultural adaptation of the State and Trait Food Cravings Questionnaires ( FCQ-S and FCQ-T) into Portuguese

This study aimed to present the cross-cultural adaptation of the State and Trait Food Cravings Questionnaires (FCQ-S and FCQ-T) into Portuguese. Tools were translated and back-translated, field experts evaluated the conceptual, operational and item-based equivalence and a sample of students assessed tools, evaluating the level of understanding and analyzing internal consistency through Cronbach's coefficient. In addition, the semantic equivalence was assessed though the intraclass correlation coefficient between the bilingual scores in each question of both versions (English and Portuguese). Tools were considered easy to understand (experts scored 95.4% and 97% for the FCQ-T and FCQ-S, respectively, and 81.8% of students considered them easy to understand), and showed satisfactory internal consistency values (FCQ-T ranged from 0.6 to 0.8 and FCQ-S ranged from 0.5 to 0.8). From the cross-cultural adaptation process, the satisfactory results enable the recommendation of the Brazilian version of FCQs.Univ Sao Paulo, Dept Nutr, Fac Saude Publ, Av Dr Arnaldo 715, BR-01246904 Sao Paulo, SP, BrazilUniv Fed Sao Paulo, Inst Saude & Soc, Sao Paulo, SP, BrazilUniv Sao Paulo, Escola Educ Fis & Esporte, Sao Paulo, SP, BrazilUniv Estadual Campinas, UNICAMP, Fac Ciencias Aplicadas, Limeira, SP, BrazilUniv Estadual Campinas, Fac Educ Fis, Campinas, SP, BrazilUniv Fed Sao Paulo, Inst Saude & Soc, Sao Paulo, SP, BrazilWeb of Scienc