Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial
Monolaurin is a monoacylglycerol, which can act as an emulsifier and antibacterial. Palm kernel oil is a monolaurin raw material that can be fractionated into palm kernel olein (PKOo) and palm kernel stearin (PKS). Therefore, this study prepares monolaurin through enzymatic glycerolysis of the PKOo-...
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/16/2412 |
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| author | Ngatirah Ngatirah Chusnul Hidayat Endang S. Rahayu Tyas Utami |
| author_facet | Ngatirah Ngatirah Chusnul Hidayat Endang S. Rahayu Tyas Utami |
| author_sort | Ngatirah Ngatirah |
| collection | DOAJ |
| description | Monolaurin is a monoacylglycerol, which can act as an emulsifier and antibacterial. Palm kernel oil is a monolaurin raw material that can be fractionated into palm kernel olein (PKOo) and palm kernel stearin (PKS). Therefore, this study prepares monolaurin through enzymatic glycerolysis of the PKOo-PKS blend. The effects of enzyme concentration, molar ratio of oil to glycerol, solvent to oil ratio, and reaction temperature on the products of glycerolysis were investigated. The best conditions were selected for further production, purification, and characterization of the monolaurin. The results showed that the best glycerolysis condition was obtained with an enzyme concentration of 10% <i>w</i>/<i>w</i>, an oil–glycerol molar ratio of 1:4, a solvent–oil ratio of 2:1 <i>v</i>/<i>w</i>, and a glycerolysis temperature of 40 °C with a stirring speed of 600 rpm based on the monoacylglycerol (MAG) concentration. The identification of the sample with FTIR and NMR indicated that the purified glycerolysis product is the monolaurin. The thermal analysis showed a large endothermic peak with a melting point of 35.56 °C. The purified monolaurin has a HLB value of 5.92, and an emulsion capacity and stability of 93.66 ± 1.85% and 89.54 ± 3.36%, respectively. The minimum inhibitory concentration (MIC) of the monolaurin for <i>Escherichia coli</i> FNCC 0091 and <i>Staphylococcus aureus</i> FNCC 0047 were at 500 ppm, and 100 ppm for <i>Bacillus subtilis</i> FNCC 0060. |
| first_indexed | 2024-03-09T04:26:33Z |
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| language | English |
| last_indexed | 2024-03-09T04:26:33Z |
| publishDate | 2022-08-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-280237b3182641fdbfb7f7966cabbee02023-12-03T13:39:21ZengMDPI AGFoods2304-81582022-08-011116241210.3390/foods11162412Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and AntibacterialNgatirah Ngatirah0Chusnul Hidayat1Endang S. Rahayu2Tyas Utami3Study Program of Food Science, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaMonolaurin is a monoacylglycerol, which can act as an emulsifier and antibacterial. Palm kernel oil is a monolaurin raw material that can be fractionated into palm kernel olein (PKOo) and palm kernel stearin (PKS). Therefore, this study prepares monolaurin through enzymatic glycerolysis of the PKOo-PKS blend. The effects of enzyme concentration, molar ratio of oil to glycerol, solvent to oil ratio, and reaction temperature on the products of glycerolysis were investigated. The best conditions were selected for further production, purification, and characterization of the monolaurin. The results showed that the best glycerolysis condition was obtained with an enzyme concentration of 10% <i>w</i>/<i>w</i>, an oil–glycerol molar ratio of 1:4, a solvent–oil ratio of 2:1 <i>v</i>/<i>w</i>, and a glycerolysis temperature of 40 °C with a stirring speed of 600 rpm based on the monoacylglycerol (MAG) concentration. The identification of the sample with FTIR and NMR indicated that the purified glycerolysis product is the monolaurin. The thermal analysis showed a large endothermic peak with a melting point of 35.56 °C. The purified monolaurin has a HLB value of 5.92, and an emulsion capacity and stability of 93.66 ± 1.85% and 89.54 ± 3.36%, respectively. The minimum inhibitory concentration (MIC) of the monolaurin for <i>Escherichia coli</i> FNCC 0091 and <i>Staphylococcus aureus</i> FNCC 0047 were at 500 ppm, and 100 ppm for <i>Bacillus subtilis</i> FNCC 0060.https://www.mdpi.com/2304-8158/11/16/2412palm kernel olein-stearin blendenzymatic glycerolysismonolaurinemulsifier-antibacterial characteristicsantibacterial lipid |
| spellingShingle | Ngatirah Ngatirah Chusnul Hidayat Endang S. Rahayu Tyas Utami Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial Foods palm kernel olein-stearin blend enzymatic glycerolysis monolaurin emulsifier-antibacterial characteristics antibacterial lipid |
| title | Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial |
| title_full | Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial |
| title_fullStr | Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial |
| title_full_unstemmed | Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial |
| title_short | Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial |
| title_sort | enzymatic glycerolysis of palm kernel olein stearin blend for monolaurin synthesis as an emulsifier and antibacterial |
| topic | palm kernel olein-stearin blend enzymatic glycerolysis monolaurin emulsifier-antibacterial characteristics antibacterial lipid |
| url | https://www.mdpi.com/2304-8158/11/16/2412 |
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