Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate

• Published in: Future Foods
• Main Authors: Tharuka Gunathilake, Taiwo O. Akanbi, Colin J. Barrow
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2021
• Subjects: Monoacylglycerol; Diacylglycerol; Omega-3; Fatty acids; Lipase; Glycerolysis; Nutrition. Foods and food supply; TX341-641; Food processing and manufacture; TP368-456; Fid; Antarc*; Antarctica
• Online Access: https://doi.org/10.1016/j.fufo.2021.100045; https://doaj.org/article/9cb1665e44ab48d9bf9568cf19b8cf41

Pure concentrates of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids were used to produce monoacylglycerol and diacylglycerol (MDG) oils via enzymatic glycerolysis in a solvent-free system. Immobilized lipase from Candida antarctica B (Novozym 435) was employed for the glycerolysis reaction w...