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The Production, Benefits, and Applications of Monoacylglycerols and Diacylglycerols of Nutritional Interest

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Abstract

In light of the increasing interest in the development of functional food, several researches have focused on the production of food grade emulsifiers of nutritional interest, especially enriched in the eicosapentaenoic (EPA) and docosahexaenoic acids (DHA). The aim of this paper is to make a review of the production of monoacylglycerols (MAG) and diacylglycerols (DAG) obtained from different feedstock, mainly fish oil. A section of this paper is dedicated to the raw materials used as feedstock for these emulsifiers production. The health benefits of these partial acylglycerols are outlined. The chemical and enzymatic methods for producing these esters of glycerol are discussed, focusing on glycerolysis reactions. Recent advances on the lipase-catalyzed production of these partial acylglycerols in alternative reaction media and systems are also reviewed.

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Acknowledgments

Financial support from Fundação de Apoio à Pesquisa Científica e Tecnológica do Estado de Santa Catarina (FAPESC), Santa Catarina, Brazil, is appreciated. A post-doctorate Fellowship for the first author (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES, Brazil) is gratefully acknowledged.

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  1. Department of Food Engineering, IFC, P.O. Box 58, CEP 89700-000, Concórdia, SC, Brazil

    Maria Manuela Camino Feltes

  2. Department of Food Engineering, UFSC, P.O. Box 476, CEP 88040-900, Florianópolis, SC, Brazil

    Débora de Oliveira & Jorge Luiz Ninow

  3. Department of Food Science and Technology, UFSC, Av. Admar Gonzaga, 1346, CEP 88034-001, Florianópolis, SC, Brazil

    Jane Mara Block

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  1. Maria Manuela Camino Feltes
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Correspondence to Maria Manuela Camino Feltes.

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Feltes, M.M.C., de Oliveira, D., Block, J.M. et al. The Production, Benefits, and Applications of Monoacylglycerols and Diacylglycerols of Nutritional Interest. Food Bioprocess Technol 6, 17–35 (2013). https://doi.org/10.1007/s11947-012-0836-3

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