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

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 (<0.6%) and changes in the blends' properties, making them suitable for food product preparation. All esterified blends (cupuassu seed fat:inaja pulp oil) presented suitable consistency properties, plasticity and spreadability to be used for the preparation of functional, table and soft table types of margarine and used in food preparation such as special fats.

Technological properties of amazonian oils and fats and their applications in the food industry.

The application of lipids to food production is dependent on their physical, chemical, and nutritional properties. In this study, pracaxi oil, passion fruit oil, cupuassu fat, and palm stearin underwent physicochemical analyses and were combined at ratios of 40:60, 50:50, 60:40, and 70:30 to assess their potential applications in the food industry. Pracaxi oil, passion fruit oil, and cupuassu fat had interesting fatty acid profiles from a nutritional standpoint, displaying the lowest atherogenicity and thrombogenicity indices (0.02 and 0.14; 0.12 and 0.34; 0.16 and 0.65), respectively. Palm stearin had high thermal stability (7.23h). The primary applications of the blends obtained in this study are in table and functional margarine, particularly the pracaxi-stearin and passion fruit-stearin 40:60 and 50:50, pracaxi-cupuassu 60:40 and 70:30, and passion fruit-cupuassu 40:60 blends. The results suggest new industrial applications, especially for pracaxi and passion fruit oils, which are commonly applied in the cosmetic industry.