Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures
This paper discusses our attempt to generate substitutes for human breast milk fat through the interesterification of mixtures composed of lard and hemp (Cannabis sativa) seed oil. The interesterification was run at 60 °C for 2, 4, and 6 h in the presence of Lipozyme RM IM preparation containing a l...
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MDPI AG
2021-07-01
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| author | Joanna Bryś Agata Górska Ewa Ostrowska-Ligęza Magdalena Wirkowska-Wojdyła Andrzej Bryś Rita Brzezińska Karolina Dolatowska-Żebrowska Jolanta Małajowicz Małgorzata Ziarno Marko Obranović Dubravka Škevin |
| author_facet | Joanna Bryś Agata Górska Ewa Ostrowska-Ligęza Magdalena Wirkowska-Wojdyła Andrzej Bryś Rita Brzezińska Karolina Dolatowska-Żebrowska Jolanta Małajowicz Małgorzata Ziarno Marko Obranović Dubravka Škevin |
| author_sort | Joanna Bryś |
| collection | DOAJ |
| description | This paper discusses our attempt to generate substitutes for human breast milk fat through the interesterification of mixtures composed of lard and hemp (Cannabis sativa) seed oil. The interesterification was run at 60 °C for 2, 4, and 6 h in the presence of Lipozyme RM IM preparation containing a lipase specific for the cleavage of sn-1,3 ester bonds in triacylglycerol molecules. The interesterification products were analyzed regarding their fatty acid composition and distribution in triacylglycerol molecules. In order to assess the quality of the generated substitutes, in the interesterification products the following were determined: acid value, peroxide number, and oxidative stability. The collected data were statistically processed using Tukey’s test. Following the interesterification, the fats revealed an elevated percentage of free fatty acids and primary oxidation products and reduced oxidative stability compared to those of lard. The last of the above-mentioned phenomena could have been due to the incorporation of polyenic fatty acids into the external positions of triacyclglycerols of lard. The interesterification of lard and hemp seed oil allows scientists to acquire substitutes rich in essential fatty acids and similar to human breast milk fat with respect to the distribution of fatty acids in triacylglycerol molecules. |
| first_indexed | 2024-03-10T09:18:48Z |
| format | Article |
| id | doaj.art-62fa58df48c847e3bde0db9191483eec |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T09:18:48Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-62fa58df48c847e3bde0db9191483eec2023-11-22T05:23:06ZengMDPI AGApplied Sciences2076-34172021-07-011115701410.3390/app11157014Human Milk Fat Substitutes from Lard and Hemp Seed Oil MixturesJoanna Bryś0Agata Górska1Ewa Ostrowska-Ligęza2Magdalena Wirkowska-Wojdyła3Andrzej Bryś4Rita Brzezińska5Karolina Dolatowska-Żebrowska6Jolanta Małajowicz7Małgorzata Ziarno8Marko Obranović9Dubravka Škevin10Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Fundamental Engineering, Institute of Mechanical Engineering and Energetics, Warsaw University of Life Sciences, Nowoursynowska St. 164, 02-776 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaThis paper discusses our attempt to generate substitutes for human breast milk fat through the interesterification of mixtures composed of lard and hemp (Cannabis sativa) seed oil. The interesterification was run at 60 °C for 2, 4, and 6 h in the presence of Lipozyme RM IM preparation containing a lipase specific for the cleavage of sn-1,3 ester bonds in triacylglycerol molecules. The interesterification products were analyzed regarding their fatty acid composition and distribution in triacylglycerol molecules. In order to assess the quality of the generated substitutes, in the interesterification products the following were determined: acid value, peroxide number, and oxidative stability. The collected data were statistically processed using Tukey’s test. Following the interesterification, the fats revealed an elevated percentage of free fatty acids and primary oxidation products and reduced oxidative stability compared to those of lard. The last of the above-mentioned phenomena could have been due to the incorporation of polyenic fatty acids into the external positions of triacyclglycerols of lard. The interesterification of lard and hemp seed oil allows scientists to acquire substitutes rich in essential fatty acids and similar to human breast milk fat with respect to the distribution of fatty acids in triacylglycerol molecules.https://www.mdpi.com/2076-3417/11/15/7014human milk fat substitutesstructured lipidsinteresterificationlipid oxidationoxidative stabilityomega-3 fatty acids |
| spellingShingle | Joanna Bryś Agata Górska Ewa Ostrowska-Ligęza Magdalena Wirkowska-Wojdyła Andrzej Bryś Rita Brzezińska Karolina Dolatowska-Żebrowska Jolanta Małajowicz Małgorzata Ziarno Marko Obranović Dubravka Škevin Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures Applied Sciences human milk fat substitutes structured lipids interesterification lipid oxidation oxidative stability omega-3 fatty acids |
| title | Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures |
| title_full | Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures |
| title_fullStr | Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures |
| title_full_unstemmed | Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures |
| title_short | Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures |
| title_sort | human milk fat substitutes from lard and hemp seed oil mixtures |
| topic | human milk fat substitutes structured lipids interesterification lipid oxidation oxidative stability omega-3 fatty acids |
| url | https://www.mdpi.com/2076-3417/11/15/7014 |
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