Novel solutions for lipid-based functional food ingredient development
Date of Issue2015
School of Physical and Mathematical Sciences
Lipids are important functional food ingredients in promoting human health. Aiming at providing novel solutions for the development of lipid-based functional food ingredient, this thesis discusses the design of novel structured lipid and the improvement of natural oil utilization methodology and processing technology. Firstly, new triacylglycerol cluster is designed as potential fat substitute that can reduce calorie intake and avoid side effects, and the molecular probe has been synthesized and characterized for metabolism study. Secondly, jojoba oil is enzymatically interesterified with ethyl acetate to convert the enriched source of beneficial long chain monounsaturated fatty acid and fatty alcohol to functional ethyl esters and acetates. Lastly, a novel method to enrich omega-3 fatty acids on the basis of two simple food technologies is proposed and efficiently doubles the omega-3 content in cod liver oil. The study provides efficient and economical solutions for the development of lipid-based functional food ingredients, contributing to address human health problems.
DRNTU::Science::Chemistry::Organic chemistry::Aliphatic compounds