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Utilization of biotechnology for the development of functional and bioactive lipid-based products |
N. T. DUNFORD, Dept. of Plant & Soil Sciences, Oklahoma State Univ., 103 FAPC, Stillwater, OK 74078-6055 In the broadest sense food biotechnology refers to the application of a wide range of scientific techniques to the modification and improvement of plants, animals and microorganisms for food production. Biotechnology is becoming an important tool for the production of an abundant supply of higher quality and more nutritious food. Biotechnology presents new alternatives to traditional lipid manufacturing. Three rapidly expanding areas of lipid biotechnology are: 1) genetic engineering of oilseeds and oil-bearing plants for improved agronomic properties and altered fatty acid and lipid composition, 2) use of microorganisms for the production of oils and fats from non-lipid and lipid containing carbon sources, 3) bioconversion of fats and oils to fat-based value-added products via whole cells or pure enzymes. Biotechnology is also being applied to oil extraction/processing by utilization of enzymes as processing aids. This presentation will mainly focus on the utilization of biotechnology for the enhancement of nutritional value of oils/fats. The effect of enzyme-aided oil extraction on phytosterol, phenolic and tocopherol content of the edible oils will be discussed. Bioconversion of fats/oils to functional and nutraceutical products will be emphasized. Examples of biosurfactant and structured lipid production by utilizing purified enzymes will be presented.
Session 25, Current status, trends and prospects of nutraceuticals and functional foods
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