Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends

• Published in: Food research international 2021-07, Vol.145, p.110384-110384, Article 110384
• Main Authors: de Oliveira, Pedro Danilo, da Silva, Dayala Albuquerque, Pires, Werbeth Pereira, Bezerra, Carolina Vieira, da Silva, Luiza Helena Meller, da Cruz Rodrigues, Antonio Manoel
• Format: Article
• Language: English
• Subjects: acidity; agitation; Amazonian oils and fats; enzymatic interesterification; enzymes; fatty acid composition; Fatty acids; food preparation; food research; Interesterification; lipid content; Lipozyme TL IM; margarine; Maximiliana maripa; nutritive value; plasticity; pulp; Theobroma grandiflorum
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2021.110384

[Display omitted] •Cupuassu seed fat (CSF) and inaja oil (IO) blends can be applied in food industry.•The main applications of the blends are functional margarine, spreads, special fats.•Enzymatic interesterification (EI) significantly reduced the acidity of the blends.•Amazonian CSF is rich in oleic and stearic acids.•Amazonian IO is rich in saturated fatty acids such as lauric, myristic and palmitic. The objective of this work was to evaluate the effect of enzymatic interesterification process in blends with different proportions (w:w) of cupuassu fat and inaja oil (80:20, 70:30, 60:40, 50:50 and 40:60). The interesterification reaction was carried out at 65 °C, agitation at 150 rpm, and enzyme concentration of 5% (w/w), for 6 h. Acidity index, melting point, consistency and solid fat content of the blends were characterized before and after the interesterification process. Fatty acid content was characterized in cupuassu fat and inaja oil and, nutritional quality indexes of atherogenicity (AI) and thrombogenicity (TI) were calculated. Enzymatic interesterification promoted a decrease in acidity (