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Edible Applications Technology

Poster

Session:: Edible Applications Technology Poster Session

3-MCPDEs removal in olive oil via immobilized enzymatic hydrolysis

Tuesday, May 2, 2023
4:30 PM – 6:00 PM MDT
Abstract: On the basis of acid hydrolyzed vegetable protein, 3-monochloropropane-1,2-diol esters (3-MCPDEs) has long been recognized as a contaminant for some heat-processed foods, such as bread, soy sauce, and refined edible oil. Despite the fact that it is present in low concentrations in most foodstuffs, its carcinogenic effects are the most common concern. Hence, introduction of biocatalysts for rapid enzymatic hydrolysis of 3-MCPDEs using novel materials such as deep eutectic solvents (DES) with nanocelluloses (NC) was demonstrated in this study. The DES was prepared form sucrose, choline chloride and water with the molar ratio of 1:4:4. Gas chromatography-mass spectrometry (GC-MS) with isotopically labelled 3-MCPD as internal standards was used for detection of 3-MCPD in olive oil. The enzymatic hydrolysis shows a remarkable higher stability at temperature of 50 ºC and shorter operation of 3-MCPDEs hydrolysis (15 mins). These results demonstrated that the removal of 3-MCPDEs was improved up to 73% by the enzymatic hydrolysis of 3-MCPDEs using NC and DES. The enzymatic hydrolysis for the 3-MCPD removal was achieved with low amount of derivatizing agent (phenylboronic acid) at 80 µL over a period of time. The quality of the olive oil is within tolerable limits even when NC and DES are present. As a result, this indirect enzymatic hydrolysis-based approach that has the advantage of reducing operational factor errors could be used as a potentially straightforward substitute for routine analysis of 3-MCPDEs in edible oils.