Dipak Kumar Bhattacharyya

Bio: Dipak Kumar Bhattacharyya is an academic researcher from Indian Institute of Engineering Science and Technology, Shibpur. The author has contributed to research in topics: Rice bran oil & Fatty acid. The author has an hindex of 11, co-authored 54 publications receiving 359 citations. Previous affiliations of Dipak Kumar Bhattacharyya include University of Calcutta.

Biorefining of high acid rice bran oil

Abstract: Rice bran oil with a high free fatty acid content (FFA) after degumming and dewaxing can be converted into edible quality oil of satisfactory refining characteristics by first adopting the biorefining process to reduce the major portion of the FFA by converting them into neutral glycerides with the aid of 1,3-specific lipase under optimum conditions and later deacidifying the residual FFA of the biorefined oil by alkali neutralization.

Analysis of sterol and other components present in unsaponifiable matters of mahua, sal and mango kernel oil

Abstract: The amount and characterization of phytosterol and other minor components present in three Indian minor seed oils, mahua (Madhuca latifolia), sal (Shorea robusta) and mango kernel (Mangifera indica), have been done. Theses oils have shown commercial importance as cocoa-butter substitutes because of their high symmetrical triglycerides content. The conventional thin layer chromatography (TLC), gas chromatography (GC) & gas chromatography-mass spectroscopy (GC-MS) techniques were used to characterize the components and the high performance thin layer chromatography (HPTLC) technique was used to quantify the each group of components. The experimental data showed that the all the three oils are rich in sterol content and among all the sterols, β-sitosterol occupies the highest amount. Sal oil contains appreciable amount of cardenolides, gitoxigenin. Tocopherol is present only in mahua oil and oleyl alcohol is present in mango kernel oil. Hydrocarbon, squalene, is present in all the three oils. The characterization of these minor components will help to detect the presence of the particular oil in specific formulations and to assess its stability as well as nutritional quality of the specific oil.

Dietary Effects of Punicic Acid on the Composition and Peroxidation of Rat Plasma Lipid

Abstract: The purpose of the present study is to examine the oxidative behavior of punicic acid (9 cis, 11 trans, 13 cis-18:3 octadecatrienoic fatty acid) under in vivo condition using male albino rats after blending with dietary soybean oil. Male weanling Charles Foster rats (n = four to eight), weighing 65-68 grams, were allocated for fourteen weeks to diets containing 0.6, 1.2 and 2.4% (by weight) punicic acid obtained from snake gourd seed oil (Trichosanthes anguina) after mixing with soybean oil, vis-a-vis control group consisting of 100% soybean oil, containing 50.3% C18:2, 6.2% 9 cis, 12 cis, 15 cis-18:3 (linolenic acid) and does not contain punicic acid. Increase in weight remained higher than control in rats fed with 0.6 and 1.2% punicic acid throughout the experimental period. There was significant lowering in plasma total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) in the groups fed with 2.4% punicic acid. Lipoprotein oxidation susceptibility or LOS expressed as nmoles of malondialdehyde (MDA) per mg of non-high density lipoprotein cholesterol (non-HDL-C) and plasma lipid peroxidation or PLP expressed as nmoles of MDA per ml of plasma exhibited maximum antioxidant efficiency at 1.2% punicic acid, being equivalent to that of control (100% soybean oil). While LOS expressed as nmoles of MDA decreased significantly (except at 2.4% punicic acid level) with the least oxidation at 0.6% punicic acid, with respect to control. Accordingly, punicic acid seemed to be acting both as pro-oxidant (at 1.2% punicic acid level) and antioxidant (at 0.6% punicic acid level), with significant decrease in TC and LDL-C at 2.4% punicic acid level when compared to control.

Preparation of human milk fat analogue by enzymatic interesterification reaction using palm stearin and fish oil

Abstract: Palm stearin fractionate (PSF), obtained from palm stearin by further fractionation with solvents and n-3 polyunsaturated fatty acids (n-3 PUFA) rich fish oil (FO) were subjected to interesterification at 1:1, 1:2, 1:3, 2:1 and 3:1 substrate molar ratio and catalyzed by lipase from Thermomyces lanuginosa for obtaining a product with triacylglycerol (TAG) structure similar to that of human milk fat (HMF). The parameters (molar ratio and time) of the interesterification reaction were standardized. The temperature of 60 °C and enzyme concentration of 10 % (w/w) were kept fixed as these parameters were previously optimized. The reactions were carried out in a stirred tank reactor equipped with a magnetic stirrer for 6, 12, 18 and 24 h. The blends were analyzed for fatty acid (FA) composition of both total FAs and those at the sn-2 position after pancreatic lipase hydrolysis. All the blended products were subjected to melting point determination and free fatty acid content. Finally, blend of PSF and FO at 2:1 molar ratio with 69.70 % palmitic acid (PA) content and 12 h of reaction produced the desired product with 75.98 % of PA at sn-2 position, 0.27 % arachidonic acid (AA), 3.43 % eicosapentaenoic acid (EPA) and 4.25 % docosahexaenoic acid (DHA) and with melting point of 42 °C. This study portrayed a successful preparation of TAG containing unique FA composition i.e. ≥ 70 % of the PA, by weight, were esterified at the sn-2 position which could be used in infant formulation with health benefits of n-3 PUFAs.

Membrane degumming and dewaxing of rice bran oil and its refining

Abstract: A combined degumming-dewaxing batch by filtration through a ceramic membrane followed by earth bleaching and physical or alkali refining was studied for crude rice bran oil. The results were compared with the conventional centrifugal process for gum and wax removal. The characteristics of the refined oils obtained by the two processes were comparable. However, the former process was promising with respect to higher recovery of oil and better recovery of the byproducts gum and wax. Oil content of the mixed gum-wax phase was 7.6–8.1%. The recovery of oil using the membrane technique was always 2–3% higher than the centrifugal process. The membrane process was also found to be more effective and the quality of the final product was acceptable. Entschleimung und Entfernung von Wachsen durch Membranen von Reiskleieol und seine Raffination Fur unbehandeltes Reiskleieol wurde ein kombiniertes Verfahren zur Entschleimung und Entfernung von Wachsen mittels Filtration durch Membranen untersucht. Das Reiskleieol wurde anschliesend einer Raffination mit Bleicherden und physikalischen oder alkalischen Methoden unterzogen. Die Ergebnisse wurden mit dem herkommlichen Zentrifugierverfahren zur Entschleimung und Entfernung von Wachsen verglichen. Die Eigenschaften der mittels dieser beiden Verfahren raffinierten Ole waren vergleichbar. Der erstgenannte Prozes war erfolgversprechend hinsichtlich einer hoheren Olruckgewinnung und einer verbesserten Ruckgewinnung der Nebenprodukte Gummi und Wachs. Der Olgehalt der Gummi-Wachs-Phase lag zwischen 7,6% und 8,1%. Die Olruckgewinnung mit der Membrantechnik war immer 2–3% hoher als mit dem Zentrifugierverfahren. Auserdem wurde das Membranverfahren fur effektiver befunden bei einer guten Qualitat des Endprodukts.

N-3 Omega fatty acids: a review of current knowledge.

Abstract: Summary The very long chain polyunsaturated fatty acids (PUFAs) (C18–C22) and n-3 Omega PUFAs are apparently widely accepted as a part of modern nutrition because of their beneficial effects on metabolism. Most significantly, the reported protective effect of the n-3 omega fatty acids in relation to cardiovascular inflammatory diseases and cancer has led people to consider these fatty acids more beneficial than other dietary supplements. Unfortunately, there is a lack of studies relating to the physical performance increasing effect in sports diets, cholesterol-reducing effect in meat technology, effects on human serum profile, the application dose and the side effects with/without omega-6 PUFAs, which has left us with several crucial unanswered questions. We still do not know the correct dose of n-3 omega and the correct ratio of n-3 omega to n-6 omega or their possible contraindications when combined with drugs, other foods and herbal supplements. Another reported aspect of n-3 omega PUFAs is that they protect and even enhance the effect in medical treatment of important diseases such as Alzheimer’s, multiple sclerosis and cancer. These reports led to PUFAs becoming one of the most accepted and consumed food supplements. Despite this weight of evidence and the considerable current use, there is still a need for studies, which will determine whether the n-3 omega fatty acids are in fact important functional supplements with no adverse effects. This review will attempt to outline the current position of n-3 omega fatty acids in the field of clinical nutrition and healthcare and outline the studies needed to determine whether there are significant advantages in taking them as food supplement without any adverse effects.

Rice Bran: A Novel Functional Ingredient

Abstract: Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and staple food of half of the world's population. It is grown in at least 114 countries with global production of 645 million tons; share of Asian farmers is about 90% of the total produce. Rice bran, brown outer layer of rice kernel, is mainly composed of pericarp, aleurone, subaleurone layer, and germ. It contains appreciable quantities of nutrients like protein, fat, and dietary fiber. Furthermore, it contains substantial amount of minerals like K, Ca, Mg, and Fe. Presence of antioxidants like tocopherols, tocotrienols, and γ-oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to mitigate the life-threatening disorders. Moreover, in the developing countries, budding dilemma of food crisis, arising due to lower crop yields and escalating population, needs to utilize each pent of available resources. To provide enough food to all people, there is the holistic approach of using the by-products generated during food processing and preparations. Rice is being processed in well-established industry, but the major apprehension is the utilization of its by-products; rice bran (5-8%) and polishing (2-3%) that are going as waste. Rice processing or milling produces several streams of materials including milled rice, bran, and husk. In developing countries, rice bran is considered as a by-product of the milling process and commonly used in animal feed or discarded as a waste. The potential of producing rice bran at the global level is 29.3 million tons annually, whereas the share of Pakistan is worked out to be 0.5 million tons. In present paper, attempt has been made to highlight the significance of these valuable but neglected ingredients under various headings.

Lipase from Rhizomucor miehei as a biocatalyst in fats and oils modification

Abstract: The lipase from Rhizomucor miehei (RML), formerly Mucor miehei, is a commercially available enzyme in both soluble and immobilized forms with very high activity and good stability under diverse experimental conditions (anhydrous organic solvents, supercritical fluids, etc.). The uses of the enzyme were initially oriented towards food industry, that way the enzyme has found a broad application in this area. This review intends to show the enzyme features and some of the most relevant aspects of the use of this interesting enzyme in oils and fats modification. The enzyme has been the first lipase whose structure was reported and its interfacial activation is very well known, making this enzyme a good template for modeling studies. Finally, the main uses of the enzyme in fatty acids, oils and fats modification will be revised (hydrolysis of glycerides, transesterification, esterification, acidolysis and interesterification). This lipase seems to be advantageous when compared to other lipases mainly in esterificaton reactions in anhydrous media, while other lipases can be preferred in transesterification reactions.

Lipases and lipase-catalyzed esterification reactions in nonaqueous media

Abstract: Enzymatic reactions in nonaqueous solvents offer new possibilities for the biotechnological production of many useful chemicals using reactions that are not feasible in aqueous media. In the recent years, the use of enzymes in nonaqueous media has found applications in organic synthesis, chiral synthesis or resolution, modification of fats and oils, synthesis of sugar-based polymers, etc. The use of lipases in esterification reactions to produce industrially important products such as emulsifiers, surfactants, wax esters, chiral molecules, biopolymers, modified fats and oils, structured lipids, and flavor esters is well documented. The interest in using lipases as biotechnological vectors for performing various reactions in both macro- and microaqueous systems has picked up tremendously during the last decade. This review covers important features of lipases and lipase-catalyzed esterification reactions including the kinetics and stability of lipases, and modeling aspects.

Marine Omega-3 Phospholipids: Metabolism and Biological Activities

Abstract: The biological activities of omega-3 fatty acids (n-3 FAs) have been under extensive study for several decades. However, not much attention has been paid to differences of dietary forms, such as triglycerides (TGs) versus ethyl esters or phospholipids (PLs). New innovative marine raw materials, like krill and fish by-products, present n-3 FAs mainly in the PL form. With their increasing availability, new evidence has emerged on n-3 PL biological activities and differences to n-3 TGs. In this review, we describe the recently discovered nutritional properties of n-3 PLs on different parameters of metabolic syndrome and highlight their different metabolic bioavailability in comparison to other dietary forms of n-3 FAs.