naa a22 4500 510724221 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-012-0836-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0836-3 The Production, Benefits, and Applications of Monoacylglycerols and Diacylglycerols of Nutritional Interest [Elektronische Daten] [Maria Feltes, Débora de Oliveira, Jane Block, Jorge Ninow] 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. Springer Science+Business Media, LLC, 2012 Review nationallicence Monoacylglycerols nationallicence Diacylglycerols nationallicence Glycerolysis nationallicence Lipase nationallicence Fish oil nationallicence Feltes Maria Department of Food Engineering, IFC, P.O. Box 58, CEP 89700-000, Concórdia, SC, Brazil aut de Oliveira Débora Department of Food Engineering, UFSC, P.O. Box 476, CEP 88040-900, Florianópolis, SC, Brazil aut Block Jane Department of Food Science and Technology, UFSC, Av. Admar Gonzaga, 1346, CEP 88034-001, Florianópolis, SC, Brazil aut Ninow Jorge Department of Food Engineering, UFSC, P.O. Box 476, CEP 88040-900, Florianópolis, SC, Brazil aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 17-35 1935-5130 6:1<17 2013 6 11947 https://doi.org/10.1007/s11947-012-0836-3 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0836-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Feltes Maria Department of Food Engineering, IFC, P.O. Box 58, CEP 89700-000, Concórdia, SC, Brazil aut NATIONALLICENCE 700 1- de Oliveira Débora Department of Food Engineering, UFSC, P.O. Box 476, CEP 88040-900, Florianópolis, SC, Brazil aut NATIONALLICENCE 700 1- Block Jane Department of Food Science and Technology, UFSC, Av. Admar Gonzaga, 1346, CEP 88034-001, Florianópolis, SC, Brazil aut NATIONALLICENCE 700 1- Ninow Jorge Department of Food Engineering, UFSC, P.O. Box 476, CEP 88040-900, Florianópolis, SC, Brazil aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 17-35 1935-5130 6:1<17 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer