Production of one novel low-calorie structured lipid using tiger nut oil by enzymatic transesterification

• Grapefruit pectin coatings delay tomato ripening, curb fungal contamination. • The waste-to-resource approach enhances tomato shelf life, quality. • Ultrasonic extraction boosts pectin yield by 28 %, improves coating efficacy. • Pectin coatings mitigate microbial deterioration, extend tomato shelf life. The objective of the present study was to produce one novel low-calorie structured lipids (SLs), that can be used as a healthy alternative of shortening fat. SLs were produced by the interesterification of tiger nut oil (TNO) and methyl behenate using Lipozyme RMIM at a temperature of 85 °C, an agitation speed of 300 rpm, and a reaction time of 1.25 hours. Resulting SLs characterized through a comprehensive set of advanced physicochemical analysis including AV, slip melting point, solid fat content, total fatty acid composition, x-ray diffraction, differential scanning calorimetry, and triacylglycerol composition were analyzed for both SLs and formulated blends. Results showed that novel SLs had high melting point and solid fat content, to further optimize functionality, unique blend formulations of SLs and TNO were prepared, and the best ratio was selected. This blend demonstrated reduced slip melting point and solid fat content than SLs, suggesting its potential for developing low-calorie, health-friendly shortening fats.