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Compared with conventional plant oils, diacylglycerol (DAG)‐based fats exhibit a higher melting point and could serve as a solid base oil for preparing specialty fats. In this study, different chain length DAG‐based solid fats were prepared, and the influences of acyl groups on the physical property, crystal microstructure, and crystallization kinetics of the binary solid fat phase were explored. The slipping melting point (SMP) of obtained medium chain‐DAG (MCD‐fats), medium‐long chain‐DAG (MLCD‐fats), and long chain‐DAG (LCD‐fats) fats were 35.67, 40.70, and 52.30°C, and their original β′ crystal content were 46.3%, 56.1%, and 66.9%, respectively. The solid fat content (SFC) profiles and crystallization properties were significantly affected as the fatty acid chain length and acylglycerols compositions changes. The microstructure of crystal in DAG‐fats got denser slowly during storage. DAG can delay the translation of crystal form and stabilize β′ crystal form, which is related to their three‐dimensional crystalline network changes. The hardness of MCD‐fats and LCD‐fats were higher than that of MLCD‐fats because of the acylglycerol compositions as well as fat crystals in DAG‐fats. Applying high melting point DAG as a novel base stock has an immense potential value in the production of specialty fats with low saturated fat, high stability, and decent operability. [ABSTRACT FROM AUTHOR]

Water-in-oil-in-water (W/O/W) emulsions with high-melting diacylglycerol (DAG) crystals incorporated in the oil droplets were fabricated and the compositions were optimized to achieve the best physical stability. The stability against osmotic pressure, encapsulation efficiency and in vitro release profiles of both water- and oil-soluble bioactives were investigated. The presence of interfacial crystallized DAG shells increased the emulsion stability by reducing the swelling and shrinkage of emulsions against osmotic pressure and heating treatment. DAG crystals located at the inner water/oil (W1/O) interface and the gelation of the inner phase by gelatin helped reduce the oil droplet size and slow down the salt release rate. The DAG and gelatin-contained double emulsion showed improved encapsulation efficiency of bioactives, especially for the epigallocatechin gallate (EGCG) during storage. The double emulsions with DAG had a lower digestion rate but higher bioaccessibility of EGCG and curcumin after in vitro digestion. DAG-stabilized double emulsions with a gelled inner phase thus can be applied as controlled delivery systems for bioactives by forming robust interfacial crystalline shells. [ABSTRACT FROM AUTHOR]

Diacylglycerol (DAG) is a novel functional structural lipid, but its application in base oils remains underexplored. This research investigated the effect of three liquid oils (groundnut oil, corn oil, and flaxseed oil), with varying polyunsaturated fatty acid (PUFA) (39.60, 69.50, and 77.65 %) and DAG content (0.00, 40.00, 80.00 %), on the crystallization behaviors of palm-based oil. DAG (40.00 %), obtained through enzymatic glycerolysis and molecular distillation, was found to stabilize the binary system with good compatibility and fine crystal structure. "Liquid" DAG played a dual role: diluting solid lipids, and promoting crystallization. Increasing DAG content led to larger crystalline domain size, while higher PUFA content accelerated crystallization and increased crystal orderliness, though decreasing crystal density. These results demonstrated the clear influence of PUFA and DAG content on palm-based oil crystallization. This knowledge can guide the utilization of different unsaturated DAGs for tailored fat crystallization in food application. [Display omitted] • "Liquid" DAG's dual role: diluting solid lipids and promoting crystallization. • PUFA accelerated crystallization and increased crystal orderliness in the system. • DAG led to the formation of significantly larger crystalline domains. • All oils exhibited an instantaneous nucleation at low temperatures. [ABSTRACT FROM AUTHOR]

Cyclolinopeptides (CLs) have anti-inflammatory, anti-osteoporosis, and anti-tumor effects, however, low water and oil solubility greatly limit their application. Herein, CLs-loaded β-cyclodextrin (β-CD) emulsions were prepared with different oil phases. The in vitro digestibility, cellular absorption, and anti-inflammatory effects were evaluated. Camellia oil diacylglycerol (CO DAG) showed enhanced dissolving ability for CLs due to high polarity. β-CD formed inclusion complexes with DAG through hydrogen bond and the emulsions showed smaller size and higher physical stability with 50 % (w /w) oil. The in vitro digestibility of the DAG emulsion was increased and the CLs' bioavailability was 13.6–fold higher than CLs in oil. The CLs–loaded Pickering emulsion digesta exhibited a higher nitric oxides (NO) inhibition rate (58.62 %) and Caco-2 cell penetration (3.09 × 10−6 cm/s). Therefore, emulsion formulated with β-cyclodextrin and DAG can effectively improve the solubility and bioavailability of CLs, which has significant potential for application in functional foods and pharmaceutical industry. • CLs' solubility was largely increased in CO DAG due to the high oil polarity • β-CD and CO DAG 40 % formed inclusion complex with three phase contact angle ∼90° • DAG emulsion showed improved physical stability and digestibility than CO emulsion • The bioaccessibility and anti-inflammation of CLs-loaded DAG emulsion was increased [ABSTRACT FROM AUTHOR]

Backgrounds Results Conclusions Glycerolysis, with its advantages of readily available raw materials, simple operation, and mild reaction conditions, is a primary method for producing diacylglycerol (DAG). However, enzymatic glycerolysis faces challenges such as high enzyme costs, low reuse efficiency, and poor stability. The study aims to develop a cost‐effective immobilized enzyme by covalently binding lipase to pre‐activated carriers through the selection of suitable lipases, carriers, and activating agents. The optimization is intended to improve the glycerolysis reaction for efficient DAG production.Lipase CN‐TL (from Thermomyces lanuginosus) was selected through glycerolysis reaction and molecular docking to catalyze the glycerolysis reaction. Optimizing the immobilization method by covalently binding CN‐TL to poly(ethylene glycol) diglycidyl ether (PEGDGE)‐preactivated resin LX‐201A resulted in the preparation of the immobilized enzyme TL‐PEGDGE‐LX. The immobilized enzyme retained over 90% of its initial activity after five consecutive reactions, demonstrating excellent reusability. The DAG content in the product remained at 84.8% of its initial level, further highlighting the enzyme's potential for reusability and its promising applications in the food and oil industries.The immobilized lipase TL‐PEGDGE‐LX, created by covalently immobilizing lipase CN‐TL on PEGDGE‐preactivated carriers, demonstrated broad applicability and excellent reusability. This approach offers an economical and convenient immobilization strategy for the enzymatic glycerolysis production of DAG. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Diacylglycerol (DAG) is a world leading anti-obesity functional cooking oil synthesized via structural modification of conventional fats and oils. DAG exits in three stereoisomers namely sn-1,2-DAG, sn-1,3-DAG, and sn-2,3-DAG. DAG particularly sn-1,3-DAG demonstrated to have the potential in suppressing body fat accumulation and lowering postprandial serum triacylglycerol, cholesterol and glucose level. DAG also showed to improve bone health. This is attributed to DAG structure itself that caused it to absorb and digest via different metabolic pathway than conventional fats and oils. With its purported health benefits, many studies attempt to enzymatically or chemically synthesis DAG through various routes. DAG has also received wide attention as low calorie fat substitute and has been incorporated into various food matrixes. Despite being claimed as healthy cooking oil the safety of DAG still remained uncertain. DAG was banned from sale as it was found to contain probable carcinogen glycidol fatty acid esters. The article aims to provide a comprehensive and latest review of DAG emphasizing on its structure and properties, safety and regulation, process developments, metabolism and beneficial health attributes as well as its applications in the food industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • GNO-DAG were introduced as new base oil for margarine. • GNO-DAG has a positive effect on the crystallization behavior. • The whipping ability of margarine was related to the GNO-DAG content. • The texture stability of W/O system was improved after using GNO-DAG. Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89% (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61%) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the "liquid" DAG as margarine base oils. Subsequent evaluations of palm oil-DAG-based fats (PO-GNO DAG) as a margarine replacement in a W/O model system showed that the material was an ideal functional base oil with improved aeration properties and plasticity during application. The binary system physical, textural and crystallization property were determined, and the compatibility of the binary mixed system was analyzed by constructing a phase diagrams. The PO-GNO DAG showed decent compatibility between the two phases and had better texture and rheological properties. In addition, PO-GNO DAG40 showed better apparent viscosity and aeration characteristics than PO-GNO DAG80, with potential application in the food specialty fats industry. [ABSTRACT FROM AUTHOR]

Sn-1,3 diacylglycerol (Sn -1,3 DAG) is widely applied as a functional lipid. Recently there has been escalating interest in understanding the acyl migration of sn -1,3 DAG that could bring about various physicochemical properties of the functional oils. In this study, 97.8% of sn- 1,3 lauryl diacylglycerol (Sn- 1,3 LDAG) and 98.3% of sn- 1,3 palmityl diacylglycerol (Sn- 1,3 PDAG) were synthesized by esterification and purified via crystallization using mixed solvent n -hexane: ethyl acetate = 92:8 (V/V) and n -hexane: ethyl acetate = 98:2 (V/V), respectively. Increasing temperature and system dispersion, enhanced the acyl migration rate (K m) of sn- 1,3 DAGs and reduced its half-life (T 1/2). As the acyl migration degrees (AMDs) of DAG increased, DAGs crystallization and melting were completed at a shorter temperature range and time while the crystal aggregation mode of DAGs shifted from disordered needle crystals to more organized Maltese cross-shape. Acyl-migrated LDAG forms β+β′ crystals, while acyl-migrated PDAG forms β+α crystals in 25 °C. The dynamics of acyl migration and crystallization of sn- 1,3 DAGs can be applied to prepare high content sn-1,3 DAG products. The crystal morphology and polymorphism properties of sn- 1,3 LDAG and sn- 1,3 PDAG with different AMDs are beneficial to obtain functional sn -1,3 DAG customized products with desirable characteristics. • Sn -1,3 DAG was purified using mixed solvent crystallization method. • The AMD was promoted with increasing temperature and dispersion degree. • Crystal arrangement of DAG was affected by AMD changes. • The crystallization temperature range got narrowed along with AMD increases. [ABSTRACT FROM AUTHOR]

Response surface methodology (RSM) was employed to optimize the process variables namely packed bed height (cm) and flow rates (ml/min) on diacylglycerol (DAG) production via partial hydrolysis of palm oil using immobilized Rhizomucor miehei lipase in packed bed reactor (PBR). Quadratic models were successfully developed for both DAG(y) and unhydrolyzed triacylglycerol ((un)TAG) with determination coefficient ( R2) of 0.9931 and 0.9986, respectively coupled with insignificant lack of fit ( p > 0.05). Optimal conditions for DAG synthesis were evaluated to be 10 cm packed bed height and 3.8 ml/min flow rate. Immobilized enzyme can be reused up to 10 times without significant changes in enzymatic activity. The partial hydrolysis under studied was found to be mass transfer-controlled. [ABSTRACT FROM AUTHOR]

The effect of replacement of soybean oil (SBO) with 0, 5, 10, 15, and 20% palm kernel based-diacylglycerol (PKDG) which were referred to as SD1000, SD9505, SD9010, SD8515, and SD8020 formulations, respectively, on the rheological properties, textural properties, and storage stability of mayonnaise were evaluated in this study. Emulsion stability results demonstrated no significant differences (P > 0.05) among all formulations except SD8020 which exhibited diminished emulsion stability. In terms of textural properties, both SD9010 and SD8020 showed closer textural characteristics compared with control. Microstructure evaluation of all mayonnaise formulations revealed significant increases in oil droplet diameter in tandem with increasing PKDG concentration. For rheological properties, all mayonnaise formulated displayed similar gel-like behavior with greater storage modulus (G') than loss modulus (G') and loss tangent (tan δ) less than 0.3. Results indicated that up to 10% PKDG was suitable to be incorporated in healthy mayonnaise formulation. Both SD9505 and SD9010 were subsequently evaluated for their stability throughout a 2-month storage period. All mayonnaise displayed satisfying stability during storage with gradual increment in peroxide value, free fatty acid level, and G'G' crossover value except control. Additionally, an insignificant change in viscoelastic properties (P > 0.05) was observed after storage for all formulations examined. Practical applications: This present work has three main practical applications: (i) enable the incorporation of PKDG as a functional ingredient into a mayonnaise system; (ii) provide knowledge and understanding of the physicochemical, rheological, and textural properties of PKDG-enriched mayonnaise; and (iii) give insight into the storage stability of PKDG-incorporated mayonnaise throughout the 2-month storage period. The purpose of this study was to produce mayonnaise using PKDG as a substitute for conventional soybean oil (SBO) in order to improve the nutritional properties of mayonnaise. Physicochemical and textural properties of PKDG-enriched mayonnaise were evaluated and compared with conventional SBO without substitution. Four PKDG-enriched mayonnaises were developed from both PKDG and SBO which were SD9505 ( XSBO = 0.95, XPKDG = 0.05), SD9010 ( XSBO = 0.90, XPKDG = 0.10), SD8515 ( XSBO = 0.85, XPKDG = 0.15), and SD8020 ( XSBO = 0.80, XPKDG = 0.20). Optimal formulations of PKDG-enriched mayonnaises were further assessed for their storage stability at room temperature (20°C) for a period of 2 months. [ABSTRACT FROM AUTHOR]

[Display omitted] • Examining the effect of multiple cooking parameters on PDAG oils, provides new insights into PDAG as a healthy alternative to conventional TAG. • PDAG-58 exhibited comparable oxidative stability to PO during short heating periods. • Reducing NaCl, temperature, and cooking time minimized processing contaminants formation and preserved phytonutrients. Diacylglycerol (DAG) is generally considered one of the precursors of 3-chloropropanol esters (3-MCPDE) and glycidyl esters (GEs). This study aimed to evaluate static heating and stir-frying properties of peanut oil (PO) and PO based 58% and 82% DAG oils (PDAG-58 and PDAG-82). Observations revealed that, phytonutrient levels notably diminished during static heating, with PDAG exhibiting reduced oxidative stability, but maintaining a stability profile similar to PO over a short period. During stir-frying, 3-MCPDE content initially increased and then decreased whereas the opposite was observed for GEs. Furthermore, as temperature, and NaCl concentration increased, there was a corresponding increase in the levels of 3-MCPDE and GEs, although remained within safe limits. When used in suitable concentrations, these findings underscore the potential of DAG, as a nutritionally rich and oxidatively stable alternative to conventional cooking oils, promoting the use of DAG edible oil in heat-cooked food systems. [ABSTRACT FROM AUTHOR]