Elimination of Trans Fatty Acids from Foods Using Novel Technologies

Abstract

Trans fatty acids (TFAs) are referred to as trans configuration of unsaturated fatty acids that occur during the commercial manufacturing processes such as partial hydrogenation, deodorization and refining, and naturally in ruminants’ fats due to their biohydrogenation process. TFAs are crucial in the food industry due to their significant role in enhancing the taste, texture, and overall palatability of food products. On the other hand, the consumption of TFA has been linked to several adverse health effects such as non-communicable diseases, including cardiovascular disease, type 2 diabetes, obesity, and certain cancers. As the disadvantages outweigh the advantages of consuming trans fatty acids, numerous nations have enacted stringent legislative and regulatory measures aimed at reducing or eliminating trans fats from the food supply. While conventional methods for removing trans fats, such as partial hydrogenation and fractionation, are well-established, recent advancements have led to the development of emerging technologies. Therefore, this review focuses on emerging technological strategies for eliminating trans fats including non-thermal dielectric barrier discharge (DBD) plasma hydrogenation, enzymatic interesterification, fat replacers, supercritical carbon dioxide hydrogenation, and biotechnological transgenic metabolic engineering. These advancements offer promising paths toward the production of healthier and sustainable food products, benefiting both small and large-scale food businesses.