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Fulltext Towards an alcohol-free process for the production of palm phytonutrients via enzymatic hydrolysis of crude palm oil using liquid lipases

Adiiba SH, Chan ES, Lee YY, Amelia, Chang MY, Song CP

J Sci Food Agric, 2022 Dec;102(15):6921-6929.
PMID: 35662022 DOI: 10.1002/jsfa.12053

BACKGROUND: Crude palm oil (CPO) is rich with phytonutrients such as carotenoids and tocols which possesses many health benefits. The aim of this research was to develop a methanol-free process to produce palm phytonutrients via enzymatic hydrolysis. In this work, triacylglycerol was hydrolyzed into free fatty acids (FFAs) using three different types of liquid lipases derived from Aspergillus oryzae (ET 2.0), Aspergillus niger (Habio) and Candida antartica (CALB).
RESULTS: ET 2.0 was found to be the best enzyme for hydrolysis. Under the optimum condition, the FFA content achievable was 790 g kg-1 after 24 h of reaction with 1:1 water-to-oil mass ratio at 50 °C and stirring speed of 9 × g. Furthermore, with the addition of 2 g kg-1 ascorbic acid, it was found that 98% of carotenoids and 96% of tocols could be retained after hydrolysis.
CONCLUSION: This work shows that enzymatic hydrolysis, which is inherently safer, cleaner and sustainable is feasible to replace the conventional methanolysis for the production of palm phytonutrients. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Unveiling the role of mechanical process intensifications and chemical additives in boosting lipase-catalyzed hydrolysis of vegetable oil for fatty acid production: A comprehensive review

Ng WZ, Chan ES, Gourich W, Adiiba SH, Liow MY, Ooi CW, et al.

Int J Biol Macromol, 2024 Nov 28;284(Pt 1):138144.
PMID: 39613062 DOI: 10.1016/j.ijbiomac.2024.138144

The enzymatic production of fatty acids from vegetable oils is becoming a preferred method due to its mild conditions, simplicity, and scalability. This review analyzes studies on enzymatic hydrolysis, exploring various feedstocks, lipases, reaction conditions, and conversion yields. However, a key limitation is the longer reaction time compared to conventional methods. This limitation is primarily due to the immiscibility of triacylglycerols (TAGs) with water at low temperatures and pressures, as well as the lower activity of enzymes compared to chemical catalysts. To overcome these issues, chemical additives are identified as the most effective process intensification strategy. They are easy to implement, cause less damage to lipases, and are more efficient than mechanical methods. The impact of various chemical additives was thoroughly examined for potential improvements in the enzymatic hydrolysis of vegetable oils. A synergistic combination of chemical additives comprising ionic liquids (ILs) and polyols, along with ultrasound, as well as the consideration of immobilization techniques were explored. Overall, this review highlights the potential of chemical additives and their synergistic feasibility in enhancing the enzymatic performance of lipase-catalyzed hydrolysis reactions.

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