1
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Bayard M, Kauffmann B, Leal-Calderon F, Cansell M. Palmitic acid at high concentration modifies the nanoscale structure of anhydrous milk fat. Food Chem 2024; 443:138522. [PMID: 38277931 DOI: 10.1016/j.foodchem.2024.138522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 12/01/2023] [Accepted: 01/18/2024] [Indexed: 01/28/2024]
Abstract
We performed a nanoscale study based on X-ray scattering to understand the impact of a promotor of crystallization, palmitic acid (PA), at high concentration, on the networks of triacylglycerols (TAGs) in anhydrous milk fat (AMF). Melted blends containing 10 wt% PA were quenched at 25 °C. X-ray scattering data were compared with those obtained for pure AMF, pure PA, and AMF containing 1 wt% PA. While PA at low concentration did not modify the nanostructure of TAG crystals (direct crystallization in the β'-2L form), a high concentration of this promotor favored the formation of polymorphic forms suggesting that PA first crystallizes and then directs crystallization of AMF TAGs towards α and β forms.
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Affiliation(s)
- Mathilde Bayard
- Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France; Soredab, La Tremblaye, 78125 La Boissière Ecole, France
| | - Brice Kauffmann
- Université de Bordeaux, CNRS, INSERM, IECB UMS3033, 33600 Pessac, France
| | | | - Maud Cansell
- Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France
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2
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De Witte F, Penagos IA, Van de Walle D, Skirtach AG, Dewettinck K, Van Bockstaele F. From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm Oil. Foods 2024; 13:1372. [PMID: 38731744 PMCID: PMC11083798 DOI: 10.3390/foods13091372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/23/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making them suitable for various food and non-food applications. In this study, a stearic-palmitic sucrose ester with a moderate HLB (6) was studied. It was found that the SE exhibited a complex thermal behavior consistent with smectic liquid crystals (type A). Small-angle X-ray scattering revealed that the mono- and poly-esters of the SE have different packings, more specifically, double and single chain-length packing. The polymorphism encountered upon crystallization was repeatable during successive heating and cooling cycles. After studying the pure SE, it was added to palm oil, and the crystallization behavior of the mixture was compared to that of pure palm oil. The crystallization conditions were varied by applying cooling at 20 °C/min (fast) and 1 °C/min (slow) to 0 °C, 20 °C or 25 °C. The samples were followed for one hour of isothermal time. Differential scanning calorimetry (DSC) showed that nucleation and polymorphic transitions were accelerated. Wide-angle X-ray scattering (WAXS) unraveled that the α-to-β' polymorphic transition remained present upon the addition of the SE. SAXS showed that the addition of the SE at 0.5 wt% did not significantly change the double chain-length packing of palm oil, but it decreased the domain size when cooling in a fast manner. Ultra-small-angle X-ray scattering (USAXS) revealed that the addition of the SE created smaller crystal nanoplatelets (CNPs). The microstructure of the fat crystal network was visualized by means of polarized light microscopy (PLM) and cryo-scanning electron microscopy (cryo-SEM). The addition of the SE created a finer and space-filling network without the visibility of separate floc structures.
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Affiliation(s)
- Fien De Witte
- Food Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Ivana A. Penagos
- Food Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Davy Van de Walle
- Food Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Andre G. Skirtach
- Nano-Biotechnology Laboratory, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Proeftuinstraat 86, 9000 Ghent, Belgium
| | - Koen Dewettinck
- Food Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Food Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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3
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Yang D, Lee YY, Lu Y, Wang Y, Zhang Z. Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components. Molecules 2024; 29:1847. [PMID: 38675667 PMCID: PMC11052365 DOI: 10.3390/molecules29081847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The process of lipid crystallization influences the characteristics of lipid. By changing the chemical composition of the lipid system, the crystallization behavior could be controlled. This review elucidates the internal factors affecting lipid crystallization, including triacylglycerol (TAG) structure, TAG composition, and minor components. The influence of these factors on the TAG crystal polymorphic form, nanostructure, microstructure, and physical properties is discussed. The interplay of these factors collectively influences crystallization across various scales. Variations in fatty acid chain length, double bonds, and branching, along with their arrangement on the glycerol backbone, dictate molecular interactions within and between TAG molecules. High-melting-point TAG dominates crystallization, while liquid oil hinders the process but facilitates polymorphic transitions. Unique molecular interactions arise from specific TAG combinations, yielding molecular compounds with distinctive properties. Nanoscale crystallization is significantly impacted by liquid oil and minor components. The interaction between the TAG and minor components determines the influence of minor components on the crystallization process. In addition, future perspectives on better design and control of lipid crystallization are also presented.
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Affiliation(s)
- Dubing Yang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yuxia Lu
- Guangzhou Flavours & Fragrances Co., Ltd., Guangzhou 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
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4
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Basso F, Ciuffarin F, Chiodetti M, Alinovi M, Carini E, Barba L, Manzocco L, Nicoli MC, Calligaris S. Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems. Curr Res Food Sci 2024; 8:100700. [PMID: 38435277 PMCID: PMC10907390 DOI: 10.1016/j.crfs.2024.100700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 02/13/2024] [Accepted: 02/15/2024] [Indexed: 03/05/2024] Open
Abstract
Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1-24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w). Hyperbarically-crystallized samples exhibited significantly higher firmness, elastic modulus and critical stress values as compared to those of the samples crystallized at atmospheric pressure. These data indicate that moderate hydrostatic pressure favored the formation of a higher amount of small palm kernel stearin crystals as compared to those formed at atmospheric pressure. Pressurization did not affect fat polymorphism, but was able to enhance nucleation instead of crystal growth. This work clearly demonstrated the efficacy of moderate hydrostatic pressure in steering lipid crystallization, opening interesting possible applications of high-pressure processing technology in the fat manufacturing sector.
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Affiliation(s)
- Federico Basso
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
| | - Francesco Ciuffarin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
| | - Miriam Chiodetti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma, Italy
| | - Marcello Alinovi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma, Italy
| | - Luisa Barba
- Institute of Crystallography, National Council of Research, 34100, Trieste, Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
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5
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Cholakova D, Denkov N. Polymorphic phase transitions in triglycerides and their mixtures studied by SAXS/WAXS techniques: In bulk and in emulsions. Adv Colloid Interface Sci 2024; 323:103071. [PMID: 38157769 DOI: 10.1016/j.cis.2023.103071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/03/2024]
Abstract
Triacylglycerols (TAGs) exhibit a monotropic polymorphism, forming three main polymorphic forms upon crystallization: α, β' and β. The distinct physicochemical properties of these polymorphs, such as melting temperature, subcell lattice structure, mass density, etc., significantly impact the appearance, texture, and long-term stability of a wide range products in the food and cosmetics industries. Additionally, TAGs are also of special interest in the field of controlled drug delivery and sustained release in pharmaceuticals, being a key material in the preparation of solid lipid nanoparticles. The present article outlines our current understanding of TAG phase behavior in both bulk and emulsified systems. While our primary focus are investigations involving monoacid TAGs and their mixtures, we also include illustrative examples with natural TAG oils, highlighting the knowledge transfer from simple to intricate systems. Special attention is given to recent discoveries via X-ray scattering techniques. The main factors influencing TAG polymorphism are discussed, revealing that a higher occurrence of structural defects in the TAG structure always accelerates the rate of the α → β polymorphic transformation. Diverse approaches can be employed based on the specific system: incorporating foreign molecules or solid particles into bulk TAGs, reducing drop size in dispersed systems, or using surfactants that remain fluid during TAG particle crystallization, ensuring the necessary molecular mobility for the polymorphic transformation. Furthermore, we showcase the role of TAG polymorphism on a recently discovered phenomenon: the creation of nanoparticles as small as 20 nm from initial coarse emulsions without any mechanical energy input. This analysis underscores how the broader understanding of the TAG polymorphism can be effectively applied to comprehend and control previously unexplored processes of notable practical importance.
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Affiliation(s)
- Diana Cholakova
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria.
| | - Nikolai Denkov
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria
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6
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Monié A, Habersetzer T, Sureau L, David A, Clemens K, Malet-Martino M, Perez E, Franceschi S, Balayssac S, Delample M. Modulation of the crystallization of rapeseed oil using lipases and the impact on ice cream properties. Food Res Int 2023; 165:112473. [PMID: 36869486 DOI: 10.1016/j.foodres.2023.112473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/07/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023]
Abstract
We investigated the possibility to use rapeseed as a main oil in ice cream formulations by changing its functionality when using different kinds of lipases. Through a 24 h-emulsification and a centrifugation, the modified oils were further used as functional ingredients. All lipolysis was first assessed as a function of time by 13C NMR, where triglycerides consumption and the formation of low-molecular polar lipids (LMPL: monoacylglycerol and free fatty acids, FFAs) were selectively identified and compared. The more the FFAs, the sooner the crystallization (from -55 to -10 °C) and the later the melting temperatures (from -17 to 6 °C) measured by differential scanning calorimetry. These modifications were exploited in ice cream formulations with a significant impact on overall hardness (range of 60-216 N) and flowing during defrosting (from 1.29 to 0.35g/min). The global behavior of products can be controlled by the composition of LMPL within oil.
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Affiliation(s)
- Aurélie Monié
- CRT AGIR, 37, avenue Albert Schweitzer, B.P. 100, 33402 Talence Cedex, France; Université de Toulouse, UPS/CNRS, IMRCP, Toulouse, France
| | - Thomas Habersetzer
- CRT AGIR, 37, avenue Albert Schweitzer, B.P. 100, 33402 Talence Cedex, France
| | - Léa Sureau
- CRT AGIR, 37, avenue Albert Schweitzer, B.P. 100, 33402 Talence Cedex, France
| | - Annabelle David
- CRT AGIR, 37, avenue Albert Schweitzer, B.P. 100, 33402 Talence Cedex, France
| | - Karine Clemens
- CRT AGIR, 37, avenue Albert Schweitzer, B.P. 100, 33402 Talence Cedex, France
| | - Myriam Malet-Martino
- Groupe de RMN Biomédicale, Laboratoire SPCMIB, UMR 5068, Université Paul Sabatier, 118 Route de Narbonne, 31062 Toulouse Cedex, France
| | - Emile Perez
- Université de Toulouse, UPS/CNRS, IMRCP, Toulouse, France
| | | | | | - Mathieu Delample
- CRT AGIR, 37, avenue Albert Schweitzer, B.P. 100, 33402 Talence Cedex, France.
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7
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Ishibashi C, Hondoh H, Ueno S. Synchrotron Radiation Microbeam X-ray Analysis of Fat Crystal Nucleation on Emulsifier Crystals. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Hironori Hondoh
- School of Food and Nutritional Sciences, University of Shizuoka
| | - Satoru Ueno
- Graduate School of Integrated Sciences for Life, Hiroshima University
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8
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Dent T, Hallinan R, Chitchumroonchokchai C, Maleky F. Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Terrence Dent
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
| | - Robert Hallinan
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
| | | | - Farnaz Maleky
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
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9
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Lassila P, Valoppi F, Tommiska O, Hyvönen J, Holmström A, Hietala S, Salmi A, Haeggström E. Practical scale modification of oleogels by ultrasonic standing waves. ULTRASONICS SONOCHEMISTRY 2022; 85:105970. [PMID: 35367736 PMCID: PMC8983462 DOI: 10.1016/j.ultsonch.2022.105970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/18/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
Lipid-based materials, such as substitutes for saturated fats (oleogels) structurally modified with ultrasonic standing waves (USW), have been developed by our group. To enable their potential application in food products, pharmaceuticals, and cosmetics, practical and economical production methods are needed. Here, we report scale-up of our procedure of structurally modifying oleogels via the use of USW by a factor of 200 compared to our previous microfluidic chamber. To this end, we compared three different USW chamber prototypes through finite element simulations (FEM) and experimental work. Imaging of the internal structure of USW-treated oleogels was used as feedback for successful development of chambers, i.e., the formation of band-like structures was the guiding factor in chamber development. We then studied the bulk mechanical properties by a uniaxial compression test of the sonicated oleogels obtained with the most promising USW chamber, and sampled local mechanical properties using scanning acoustic microscopy. The results were interpreted using a hyperelastic foam model. The stability of the sonicated oleogels was compared to control samples using automated image analysis oil-release tests. This work enabled the effective mechanical-structural manipulation of oleogels in volumes of 10-100 mL, thus paving the way for USW treatments of large-scale lipid-based materials.
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Affiliation(s)
- Petri Lassila
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Fabio Valoppi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland; Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Finland; Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, FI-00014, Finland.
| | - Oskari Tommiska
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Jere Hyvönen
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Axi Holmström
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Sami Hietala
- Department of Chemistry, University of Helsinki, P.O. Box 55 (Virtasen aukio 1), FI-00014, Finland
| | - Ari Salmi
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
| | - Edward Haeggström
- Electronics Research Laboratory, Department of Physics, University of Helsinki, P.O. Box 64 (Gustaf Hällströmin katu 2), FI-00014, Finland
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10
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Bayard M, Cansell M, Leal-Calderon F. Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study. Food Chem 2022; 373:131605. [PMID: 34823932 DOI: 10.1016/j.foodchem.2021.131605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 10/22/2021] [Accepted: 11/10/2021] [Indexed: 11/04/2022]
Abstract
We examined the crystallization and melting of anhydrous milk fat (AMF)-in-water emulsions stabilized by sodium caseinate. Various additives at low concentrations (<5 wt%), differing in their hydrocarbon chain length (propionic vs. palmitic acid), unsaturation (palmitic vs. oleic acid), and esterification state (palmitic acid vs. tripalmitin) were used to modulate AMF crystallization kinetics. Three emulsions with different average droplet diameters were cooled down from 60 °C to 4 °C. Fat crystallization was followed by DSC under dynamic (cooling) and static (isothermal) conditions. Propionic acid did not have any noticeable effect. Oleic acid favored supercooling and the formation of unstable polymorphs at short times but its impact faded after 48 h of isothermal storage. The impact of palmitic acid was related to its amphiphilic properties and vanished after 48 h. Tripalmitin influenced crystallization via volume effects that were persistent. It formed mixed crystals which extended the melting range of AMF.
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Affiliation(s)
- Mathilde Bayard
- Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France; Soredab, La Tremblaye, 78125 La Boissière Ecole, France
| | - Maud Cansell
- Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France
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11
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Okur I, Ozel B, Ucbas D, Grunin L, Sezer Okur P, Alpas H, Ide S, Oztop MH. Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Ahmadi Khoshooei M, Maham Y. Enthalpic perspective on thermodynamic equilibrium of bulk and confined liquids: A review. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Schertel S, Salar-Behzadi S, Karrer J, Laggner P, Zimmer A. Impact of polysorbate 65 on tripalmitin crystal growth and release stability of hot melt coated multiparticulate systems. Int J Pharm 2021; 607:120970. [PMID: 34363917 DOI: 10.1016/j.ijpharm.2021.120970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 07/20/2021] [Accepted: 07/30/2021] [Indexed: 11/29/2022]
Abstract
Hydrochlorothiazide (HCT) multiparticulate systems (MPS) were hot melt coated with the binary mixture of tripalmitin (PPP) and polysorbate 65 (PS 65) to gain an immediate release profile. Once, HCT MPS were produced with a constant ratio of PPP/PS 65 (90:10) at three different coating amounts (15, 25, and 60%w/w) and once the PPP/PS 65 ratio was varied on 98:2 and 80:20, by keeping the coating amount at 60%w/w. PS 65 induced the polymorphic transformation of PPP from the α-form to its most stable β-form right after the hot melt coating (HMC). A release alteration of HCT, either accelerated or decelerated, occurred after the storage under accelerated conditions. The effect of the API core on the lipid lamellar configuration, the thermal behavior of lipid coating, and the effect of PS 65 concentration on the crystal growth of PPP were investigated via X-ray diffraction and DSC. While a low amount of PS 65 was sufficient to promote crystal growth of PPP and resulted in a decelerated release of HCT from the coating, a higher PS 65 concentration favored phase separation of PPP and PS 65 and led to an accelerated release. The increase in PS 65 reinforced the molecular interaction with the lipophilic HCT, reflected in less crystal growth and decelerated release. The knowledge presented in this study supports understanding the instability of binary emulsifier-lipid coating systems, paving the way for developing robust HMC formulations.
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Affiliation(s)
- Sonja Schertel
- Institute of Pharmaceutical Sciences, Department of Pharmaceutical Technology and Biopharmacy, University of Graz, 8010 Graz, Austria; Hermes Arzneimittel GmbH, Division Hermes Pharma, 82049 Pullach, Germany
| | - Sharareh Salar-Behzadi
- Institute of Pharmaceutical Sciences, Department of Pharmaceutical Technology and Biopharmacy, University of Graz, 8010 Graz, Austria; Research Center for Pharmaceutical Engineering GmbH, 8010 Graz, Austria
| | - Julia Karrer
- Research Center for Pharmaceutical Engineering GmbH, 8010 Graz, Austria
| | - Peter Laggner
- Research Center for Pharmaceutical Engineering GmbH, 8010 Graz, Austria
| | - Andreas Zimmer
- Institute of Pharmaceutical Sciences, Department of Pharmaceutical Technology and Biopharmacy, University of Graz, 8010 Graz, Austria.
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14
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Youngs JJ, Birkin PR, Lee J, Truscott TT, Martini S. Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer. Analyst 2021; 146:4883-4894. [PMID: 34241601 DOI: 10.1039/d1an00437a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The processing of healthy foods remains a challenge and any technology with the ability to tailor the physical properties of new materials is in demand. High-intensity ultrasound (HIU) has been identified as a useful processing technique for such activities particularly for edible lipids. HIU has been known to alter the crystallisation kinetics and in turn the resultant physicochemical properties for specific food applications. The role of cavitation dynamics during treatment of oils with HIU is of interest, with the knowledge gained allowing for insight into the complex and still undefined mechanism of action. To this end, the crystallisation kinetics of an edible lipid were investigated in the presence of several distinctly different cavitation conditions. Several cavitation clusters, including a bifurcated streamer (BiS), located on the surface of a piston-like emitter (PLE) were studied, each generated by a specific ultrasonic power level. Only samples crystallised at a low supercooling (ΔTSC) value display significant differences in induction time for each of the selected HIU powers, at least 5 minutes earlier than without exposure to HIU. Substantially better energy efficiencies were seen for the BiS regime (ΔTSC = 5 °C) which coincided with maximal crystal growth rates. An increase in melting enthalpy and elastic modulus is reported in the presence of HIU for all crystallisation temperatures, this effect is larger overall with increasing ultrasonic power. In addition, sonicated samples in the presence of the BiS event were composed of fewer smaller crystals compared to higher HIU powers after 60 minutes at 30 °C. Bubble dynamics recorded during a 10 s sonication period exhibited a greater acoustic attenuation effect for the highest ultrasonic power (75 W). The results suggest that the dynamics of the cluster and the presence of the BiS event are important in terms of energy efficiency and the physical properties of the crystallised lipid material.
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Affiliation(s)
- Jack J Youngs
- Department of Chemistry, University of Southampton, Southampton, SO17 1BJ, UK.
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15
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Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties. Food Chem 2021; 366:130533. [PMID: 34274704 DOI: 10.1016/j.foodchem.2021.130533] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 06/17/2021] [Accepted: 07/02/2021] [Indexed: 11/23/2022]
Abstract
We performed a multiscale study to understand the impact of pure exogenous compounds at low concentration on the crystallization of triacylglycerols (TAGs) in anhydrous milk fat (AMF). We selected butyric acid, an inhibitor of crystallization, and palmitic acid, a promotor, to investigate the influence of the chain length. Tripalmitin was also used as a promotor to assess the impact of fatty acid esterification. Melted blends containing the additives (1 wt%) were quenched at 25 °C. X-ray scattering data showed that AMF TAGs crystallized directly in the β'-2L form. The presence of additives did not modify the nanostructure of TAG crystals. However, they significantly altered the microstructure of AMF, as revealed by polarized light microscopy and rheology. This study emphasizes the interest of a multiscale approach to gain knowledge about the behavior of complex fat blends and of the use of modulators at low concentration to monitor their textural properties.
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Bin Sintang MD, Danthine S, Tavernier I, Van de Walle D, Doan CD, Aji Muhammad DR, Rimaux T, Dewettinck K. Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106623] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Romero S, Minari RJ, Collins SE. Bio-paraffin from Soybean Oil as Eco-friendly Alternative to Mineral Waxes. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c00322] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sandra Romero
- Instituto de Desarrollo Tecnológico para la Industria Química, CONICET−UNL, Güemes 3450, 3000, Santa Fe, Argentina
| | - Roque J. Minari
- Instituto de Desarrollo Tecnológico para la Industria Química, CONICET−UNL, Güemes 3450, 3000, Santa Fe, Argentina
- Facultad de Ingeniería Química, Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, 3000, Santa Fe, Argentina
| | - Sebastián E. Collins
- Instituto de Desarrollo Tecnológico para la Industria Química, CONICET−UNL, Güemes 3450, 3000, Santa Fe, Argentina
- Facultad de Ingeniería Química, Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, 3000, Santa Fe, Argentina
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Impact of Surface Properties of Core Material on the Stability of Hot Melt-Coated Multiparticulate Systems. Pharmaceutics 2021; 13:pharmaceutics13030366. [PMID: 33802098 PMCID: PMC8001618 DOI: 10.3390/pharmaceutics13030366] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/27/2021] [Accepted: 03/02/2021] [Indexed: 11/17/2022] Open
Abstract
Hot melt coating (HMC) of an active pharmaceutical ingredient (API) powder with lipid-based excipients is an innovative method for manufacturing patient-convenient dosage forms. However, drug release instability is still its main industrial challenge. The correlation between the unstable pharmaceutical product performance with the solid-state alteration of lipids is currently well-investigated. The remaining problem is the inconsistent release alteration of different APIs coated with the same lipid after storage, such as faster release in some cases and slower release in others. The interaction between API surface and lipid-based coating and its alteration during storage were investigated in this work. The surface properties of five different APIs and the coating composition of tripalmitin and polysorbate 65 were screened via Washburn and pendant drop methods, respectively. Metformin hydrochloride and hydrochlorothiazide particles were each coated with the coating composition. The water sorption alteration of coated particles and the crystal growth of tripalmitin in the coating after storage were measured via tensiometry and X-ray diffraction. The cleavage work necessary to overcome the adhesion of coating composition on the core surface was calculated for each API. The accelerated release of the polar core (metformin) after storage was correlated with a low cleavage work and a distinctive phase separation. In contrast, a decelerated release of the hydrophobic core (hydrochlorothiazide) was favored by the crystal growth of the lipid-based coating. The gained knowledge can be used to design the product stability during the formulation development.
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19
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Porde A, Roßbach A, Ferstl P, Gillig S, Werr F, Ligny D, Wierschem A. Melting Curves of Triolein Polymorphs. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Annette Porde
- Institute of Fluid Mechanics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
| | - André Roßbach
- Institute of Fluid Mechanics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
| | - Peter Ferstl
- Institute of Process Systems Engineering TU München 85354 Freising Germany
| | - Sebastian Gillig
- Institute of Process Systems Engineering TU München 85354 Freising Germany
| | - Ferdinand Werr
- Institute of Glass and Ceramics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
| | - Dominique Ligny
- Institute of Glass and Ceramics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
| | - Andreas Wierschem
- Institute of Fluid Mechanics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
- LSTME Busan Branch 46742 Busan Republic of Korea
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20
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Taguchi K, Toda A, Hondoh H, Ueno S, Sato K. Kinetic Study on Alpha-Form Crystallization of Mixed-Acid Triacylglycerols POP, PPO, and Their Mixture. Molecules 2021; 26:E220. [PMID: 33406709 PMCID: PMC7794724 DOI: 10.3390/molecules26010220] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/28/2020] [Accepted: 12/31/2020] [Indexed: 11/25/2022] Open
Abstract
The crystallization behavior of the metastable α form of triacylglycerols (TAGs) plays a critical role as a precursor for the crystallization of more stable β' and β forms for various applications in food and pharmaceutical products. However, precise analysis of the crystallization kinetics of α has not been performed, likely due to its rapid and complex behavior. This paper presents the observation results of the initial stages of the isothermal crystallization kinetics of α forms of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (rac-PPO), and molecular compound (MC) crystals of a POP/rac-PPO (1/1) mixture (MCPOP/PPO) using synchrotron radiation time-resolved X-ray diffraction and polarized optical microscopy. In all the TAGs, α crystals with a worm-like morphology started to grow rapidly in the first stage. Then, the α crystals slowly transformed into more stable forms in different manners for different TAG samples. In POP, the conversion was simple, as the α-2 form transformed into γ-3, whereas in rac-PPO, the lamellar distance values of the α-2 form continuously decreased with time and changed into the α-3 form. In the MCPOP/PPO crystals, in contrast, separate crystallization of α-2 of a rac-PPO fraction initially occurred, followed by the crystallization of α-2 of POP, and the two α forms merged into α-2 of MCPOP/PPO. This separate crystallization was caused by large differences in the crystallization kinetics of the α forms of POP and rac-PPO.
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Affiliation(s)
- Ken Taguchi
- Graduate School of Advanced Science and Engineering, Hiroshima University, Higashi-Hiroshima 739-8521, Japan;
| | - Akihiko Toda
- Graduate School of Advanced Science and Engineering, Hiroshima University, Higashi-Hiroshima 739-8521, Japan;
| | - Hironori Hondoh
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan;
| | - Satoru Ueno
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima 739-8528, Japan; (S.U.); (K.S.)
| | - Kiyotaka Sato
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima 739-8528, Japan; (S.U.); (K.S.)
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21
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Pink DA, Ladd-Parada M, Marangoni AG, Mazzanti G. Crystal Memory near Discontinuous Triacylglycerol Phase Transitions: Models, Metastable Regimes, and Critical Points. Molecules 2020; 25:E5631. [PMID: 33265970 PMCID: PMC7729506 DOI: 10.3390/molecules25235631] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/22/2020] [Accepted: 11/28/2020] [Indexed: 11/17/2022] Open
Abstract
It is proposed that "crystal memory", observed in a discontinuous solid-liquid phase transition of saturated triacylglycerol (TAG) molecules, is due to the coexistence of solid TAG crystalline phases and a liquid TAG phase, in a superheated metastable regime. Such a coexistence has been detected. Solid crystals can act as heterogeneous nuclei onto which molecules can condense as the temperature is lowered. We outlined a mathematical model, with a single phase transition, that shows how the time-temperature observations can be explained, makes predictions, and relates them to recent experimental data. A modified Vogel-Fulcher-Tammann (VFT) equation is used to predict time-temperature relations for the observation of "crystal memory" and to show boundaries beyond which "crystal memory" is not observed. A plot of the lifetime of a metastable state versus temperature, using the modified VFT equation, agrees with recent time-temperature data. The model can be falsified through its predictions: the model possesses a critical point and we outline a procedure describing how it could be observed by changing the hydrocarbon chain length. We make predictions about how thermodynamic functions will change as the critical point is reached and as the system enters a crossover regime. The model predicts that the phenomenon of "crystal memory" will not be observed unless the system is cooled from a superheated metastable regime associated with a discontinuous phase transition.
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Affiliation(s)
- David A. Pink
- Physics Department, St. Francis Xavier University, Antigonish, NS B2G 2W5, Canada
- Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | | | | | - Gianfranco Mazzanti
- Department of Process Engineering and Applied Science, Dalhousie University, Halifax, NS B3H 4R2, Canada;
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Macridachis-González J, Bayés-García L, Calvet T. An Insight into the Solid-State Miscibility of Triacylglycerol Crystals. Molecules 2020; 25:E4562. [PMID: 33036267 PMCID: PMC7583920 DOI: 10.3390/molecules25194562] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/02/2020] [Accepted: 10/04/2020] [Indexed: 11/28/2022] Open
Abstract
The crystallization properties of triacylglycerols (TAGs) strongly determine the functional properties of natural lipids. The polymorphic and mixing phase behavior of TAG molecules have long been, and still are, a hot topic of research with special relevance for the cosmetic, pharmaceutical, and food industry. To avoid the difficulties arising from the study of whole real fats, studies at the molecular level on mixtures of a limited number of TAGs has become an indispensable tool to identify the underlying causes of the physical properties in lipid systems. In particular, phase diagrams of binary mixtures of TAGs exhibiting a different degree of heterogeneity (monoacid or mixed fatty acids; molecular symmetry; the presence of cis or trans double bonds) have resulted in a significant breakthrough in our knowledge about structure-interaction-function relationships. The present work aims to provide an overview of the main reports regarding binary and ternary TAG systems, from the early studies to the most recent developments.
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Affiliation(s)
- Jorge Macridachis-González
- Departament de Mineralogia, Petrologia i Geología Aplicada, Facultat de Ciències de la Terra, Universitat de Barcelona, 08028 Barcelona, Spain; (L.B.-G.); (T.C.)
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23
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Birkin PR, Youngs JJ, Truscott TT, Martini S. Cavitation clusters in lipid systems - Ring-up, bubble population, and bifurcated streamer lifetime. ULTRASONICS SONOCHEMISTRY 2020; 67:105168. [PMID: 32482437 DOI: 10.1016/j.ultsonch.2020.105168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/24/2020] [Accepted: 05/07/2020] [Indexed: 06/11/2023]
Abstract
The processing of oils is vital to their ultimate use within the food industry. Control over the physical properties of such materials could be achieved through the application of high-intensity ultrasound (HIU). However, the exact mechanism, centred upon acoustic cavitation, is currently unclear. To investigate the cavitation environment in oils further, the ring-up of a HIU source in an oil media is studied in the presence and absence of a pre-existing bubble population. High-speed imaging and acoustic measurements within the system is demonstrated to be extremely useful in characterising the dynamics present under non steady-state conditions. The behaviour of the clusters generated in the first 1000 ms under these conditions is shown to be significantly different depending on the bubble population. A bifurcated streamer (BiS), originating from a unique bi-cluster event, is only observable in the presence of a bubble population during the ring-up process to higher cluster orders. In addition, the lifetime of this BiS event is highly temperature dependent and is shown to be a good marker for the viscosity of the oil employed.
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Affiliation(s)
- P R Birkin
- Chemistry, University of Southampton, Southampton S0171BJ, UK.
| | - J J Youngs
- Chemistry, University of Southampton, Southampton S0171BJ, UK
| | - T T Truscott
- Department of Mechanical and Aerospace Engineering, Utah State University, Logan, UT 84322-4130, USA
| | - S Martini
- Department of Nutrition, Dietetics, and Food Science, Utah State University, Logan, UT 84322-8700, USA
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24
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Controlling oleogel crystallization using ultrasonic standing waves. Sci Rep 2020; 10:14448. [PMID: 32879336 PMCID: PMC7468300 DOI: 10.1038/s41598-020-71177-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 08/12/2020] [Indexed: 01/29/2023] Open
Abstract
Oleogels are lipid-based soft materials composed of large fractions of oil (> 85%) developed as saturated and hydrogenated fat substitutes to reduce cardiovascular diseases caused by obesity. Promising oleogels are unstable during storage, and to improve their stability careful control of the crystalline network is necessary. However, this is unattainable with state-of-the-art technologies. We employ ultrasonic standing wave (USSW) fields to modify oleogel structure. During crystallization, the growing crystals move towards the US-SW nodal planes. Homogeneous, dense bands of microcrystals form independently of oleogelator type, concentration, and cooling rate. The thickness of these bands is proportional to the USSW wavelength. These new structures act as physical barriers in reducing the migration kinetics of a liposoluble colorant compared to statically crystallized oleogels. These results may extend beyond oleogels to potentially be used wherever careful control of the crystallization process and final structure of a system is needed, such as in the cosmetics, pharmaceutical, chemical, and food industries.
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25
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Mohan MS, O'Callaghan TF, Kelly P, Hogan SA. Milk fat: opportunities, challenges and innovation. Crit Rev Food Sci Nutr 2020; 61:2411-2443. [PMID: 32649226 DOI: 10.1080/10408398.2020.1778631] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Milk fat is a high-value milk component that is processed mainly as butter, cheese, cream and whole milk powder. It is projected that approximately 35 million tonnes of milk fat will be produced globally by 2025. This surplus, enhances the need for diversification of milk fat products and the milk pool in general. Infant milk formula producers, for instance, have incorporated enzyme modified ("humanised") milk fat and fat globule phospholipids to better mimic human milk fat structures. Minor components like mono- and di-glycerides from milk fat are increasingly utilized as emulsifiers, replacing palm esters in premium-priced food products. This review examines the chemistry of milk fat and the technologies employed for its modification, fractionation and enrichment. Emerging processing technologies such as ultrasound, high pressure processing, supercritical fluid extraction and fractionation, can be employed to improve the nutritional and functional attributes of milk fat. The potential of recent developments in biological intervention, through dietary manipulation of milk fatty acid profiles in cattle also offers significant promise. Finally, this review provides evidence to help redress the imbalance in reported associations between milk fat consumption and human health, and elucidates the health benefits associated with consumption of milk fat and dairy products.
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Affiliation(s)
- Maneesha S Mohan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Tom F O'Callaghan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Phil Kelly
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Sean A Hogan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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26
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Dos Santos CA, Carpenter CS, Arid JD, da Silva ÁÁ, Cardoso LP, Ribeiro APB, Efraim P. Production and characterization of promising β-stable seed crystals to modulate the crystallization of fat-based industrial products. Food Res Int 2020; 130:108900. [PMID: 32156351 DOI: 10.1016/j.foodres.2019.108900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 12/13/2019] [Accepted: 12/15/2019] [Indexed: 11/16/2022]
Abstract
Spray cooling or spray chilling is a technique for obtaining solid lipid microparticles (SLMs) within the diameter range in micrometers using low temperatures and no organic solvents. It is a low-cost technique and is easy to scale-up. The production of SLMs into β-form represents a technological challenge due to the fast crystallization given by the spray cooling system, which generally results in SLMs crystallized into the metastable polymorphic form α. This study focuses on the production and characterization of SLMs by spray cooling using hard fat soybean oil (HS) added of D-limonene or canola oil, aiming to their application as β-seed crystals into lipid systems. The β-seed crystals could turn into an alternative lipid material to be used in fat-based products that present the preferential β' crystallization, like palm oil, increasing its compatibility with cocoa butter (CB) and allowing for the development of substitutes. The obtained SLMs showed spherical geometry and no agglomeration during storage at 25 °C for up to 30 days, verified by scanning electron microscopy (SEM). The mean diameters (D50) were between 150 and 200 μm and the β' and β-form, determined by X-ray diffraction (XRD), appeared immediately after the crystallization process by spray cooling using HS added of 5% D-limonene (the HS control sample presented only the α-form). The SLMs of this study demonstrated their potential use as β-seed crystals into lipid systems.
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Affiliation(s)
| | | | - Júlia Delgado Arid
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Álan Ávila da Silva
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Lisandro Pavie Cardoso
- Department of Applied Physics, Gleb Wataghin Institute of Physics, University of Campinas, Campinas, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Priscilla Efraim
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
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27
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Meng X, Liu C, Cao C, Zheng Z, Su Q, Liu Y. L-ascorbyl palmitate modify the crystallization behavior of palm oil: Mechanism and application. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108999] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Perini I, Ambrosi M, Tanini D, Ninham BW, Capperucci A, Nostro PL. Ascorbyl‐6‐O‐oleate: A Bioconjugate Antioxidant Lipid. ChemistrySelect 2020. [DOI: 10.1002/slct.201903528] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ilaria Perini
- Department of Chemistry “Ugo Schiff” University of Florence Via della Lastruccia, 3 50019 Sesto Fiorentino Firenze Italy
| | - Moira Ambrosi
- Department of Chemistry “Ugo Schiff” University of Florence Via della Lastruccia, 3 50019 Sesto Fiorentino Firenze Italy
| | - Damiano Tanini
- Department of Chemistry “Ugo Schiff” University of Florence Via della Lastruccia, 3 50019 Sesto Fiorentino Firenze Italy
| | - Barry W. Ninham
- Department of Applied Mathematics, Research School of Physics Australian National University Canberra Australia 0200
| | - Antonella Capperucci
- Department of Chemistry “Ugo Schiff” University of Florence Via della Lastruccia, 3 50019 Sesto Fiorentino Firenze Italy
| | - Pierandrea Lo Nostro
- Department of Chemistry “Ugo Schiff” University of Florence Via della Lastruccia, 3 50019 Sesto Fiorentino Firenze Italy
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29
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Marangoni AG, van Duynhoven JPM, Acevedo NC, Nicholson RA, Patel AR. Advances in our understanding of the structure and functionality of edible fats and fat mimetics. SOFT MATTER 2020; 16:289-306. [PMID: 31840722 DOI: 10.1039/c9sm01704f] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The reasons for the increased world-wide incidence of obesity, type-2 diabetes, and cardiovascular disease include sedentary lifestyles and poor food choices. Regulatory agencies in several countries now require companies to add unattractive front of package labels to their products where salt, sugar and fat (or saturated fat) levels are prominently displayed. After the demise of partially hydrogenated fats, saturated fat has become the new target. Consumption of saturated fat over polyunsaturated oil has been clearly shown to increase cholesterol levels in humans. However, saturated fats provide the functionality required in many food products. To complicate matters, concerns over sustainability, veganism, genetically modified organisms, animal welfare, as well as religious beliefs, severely limit our sources of saturated fat. In this review we will discuss recent advances in our understanding of the nano and mesoscale structure of fats, responsible for their physical functionality and contrast it to that of fat mimetics. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and polysaccharides, colloidal and self-assembled fibrillar networks of polar lipid crystals, as well as solid o/w emulsions of oil trapped within crystallized lamellar mesophases. Clean label and economic considerations will also be touched upon.
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30
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Addition of glyceryl monostearate affects the crystallization behavior and polymorphism of palm stearin. Bioprocess Biosyst Eng 2019; 44:941-949. [PMID: 31838608 DOI: 10.1007/s00449-019-02251-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Accepted: 11/08/2019] [Indexed: 10/25/2022]
Abstract
Low crystallization-rate and formation of crystalline clusters makes palm stearin unpopular in fat-based products especially in their post-processing stage. Addition of emulsifiers is commonly used to overcome these drawbacks, since they are believed to induce or stabilize specific polymorphs of palm stearin. Glyceryl monostearate (GMS) was applied in palm stearin (1%, 2%, and 4% w/w) in this study, and the mechanisms on crystallization of palm stearin were investigated by means of differential scanning calorimetry (DSC), X-ray diffraction (XRD), and polarized light microscopic (PLM) method. Data showed that GMS prompted the isothermal crystallization (15-30 °C) in a dose-dependent manner. Crystallization turned to low super-cooling sporadic nucleation at 30 °C. Besides, GMS led to an earlier onset of crystallization during cooling. GMS-palm stearin blends crystallized to form α polymorphs at first and subsequently underwent polymorphic transition to become β' polymorphs. Addition of 4% w/w GMS in palm stearin significantly decreased the size of crystals, which is helpful to reduce the grainy mouth feel of fat products in practice.
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31
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Leão K, Reis L, Speranza P, Rodrigues A, Ribeiro A, Macedo J, Macedo G. Physicochemical characterization and antimicrobial activity in novel systems containing buriti oil and structured lipids nanoemulsions. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2019; 24:e00365. [PMID: 31463206 PMCID: PMC6709151 DOI: 10.1016/j.btre.2019.e00365] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 12/20/2022]
Abstract
Buriti oil nanoemulsions were prepared using non-interesterified buriti oil or buriti oil interesterified for 6 or 24 h (NBO, NBO6h, and NBO24 h), respectively. The aim was to investigate the effects of interesterified oils on the physicochemical and biological properties of nanoemulsions. Samples were stored at 4 and 25 °C for 30 days, and their physicochemical properties and biological activities were evaluated. The mean droplet diameter of nanoemulsions ranged from 196 to 270 nm. NBO24 h had the smallest droplet size and was the most stable during the storage period. Furthermore, NBO24 h demonstrating the good oxidative stability, had a high antioxidant capacity, and was less susceptible to droplet aggregation. NBO and NBO24 h had similar biological activity against Gram-negative bacteria (Escherichia coli O157: H7); bacterial growth was inhibited by at least 60% at 3.12 mg mL-1. The nanoemulsions have interesting properties for the production of pharmaceutical, cosmetic, and food formulations with antimicrobial activity.
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Affiliation(s)
- K.M.M. Leão
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - L.V.C. Reis
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - P Speranza
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - A.P. Rodrigues
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - A.P.B. Ribeiro
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - J.A. Macedo
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - G.A. Macedo
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
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Jiang J, Song Z, Wang Q, Xu X, Liu Y, Xiong YL. Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. ULTRASONICS SONOCHEMISTRY 2019; 58:104641. [PMID: 31450308 DOI: 10.1016/j.ultsonch.2019.104641] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 06/08/2019] [Accepted: 06/14/2019] [Indexed: 05/23/2023]
Abstract
Lard with a substantially reduced cholesterol content through aqueous enzyme extraction is an attractive source of lipid in healthy and nutritious emulsion food product development. The objective of this study was to elucidate the crystallization behavior (4-20 °C) of emulsions prepared from low-cholesterol lard in relation to protein emulsifier (2 and 4% whey protein isolate, WPI) and ultrasound (475 w, 5 min) treatments. The physicochemical properties and fat crystallization pattern of the emulsions were investigated. Emulsions with 4% WPI were superior to those with 2% WPI on interfacial adsorption and crystal size reduction. Ultrasonic treatment of prepared emulsions further decreased fat crystal size, promoted small and uniform crystal distribution, and slightly destabilized emulsions. Protein concentration and ultrasonic treatment had no obvious effect on crystal transition from β' to the more stable β-form based on X-ray diffraction. The melting properties determined by differential scanning calorimetry indicated that emulsified lard had a lower onset melting temperature than bulk lard, and with ultrasound treatment, the melting enthalpy increased remarkably. The ultrasound-induced change in fat crystalline structure and emulsion meta-stability may be valuable to the manufacture of healthy, emulsion-incorporated food products.
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Affiliation(s)
- Jiang Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ziye Song
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qingling Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaonan Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
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33
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Nikolaeva T, den Adel R, van der Sman R, Martens KJA, Van As H, Voda A, van Duynhoven J. Manipulation of Recrystallization and Network Formation of Oil-Dispersed Micronized Fat Crystals. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:2221-2229. [PMID: 30642183 DOI: 10.1021/acs.langmuir.8b03349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A detailed investigation was carried out on the modulation of the coupling between network formation and the recrystallization of oil-dispersed micronized fat crystal (MFC) nanoplatelets by varying oil composition, shear, and temperature. Sunflower (SF) and bean (BO) oils were used as dispersing media for MFC nanoplatelets. During MFC dispersion production at high shear, a significant increase in the average crystal thickness (ACT) could be observed, pointing to recrystallization of the MFC nanoplatelets. More rapid recrystallization of MFC occurred in the SF dispersion than in the BO dispersion, which is attributed to higher solubility of MFC in the SF oil. When the dispersions were maintained under low shear in narrow gap Couette geometry, we witnessed two stages of recrystallization (measured via rheo-SAXD) and the development of a local yield stress (measured via rheo-MRI). In the first stage, shear-enabled mass transfer induces rapid recrystallization of randomly distributed MFC nanoplatelets, which is reflected in a rapid increase in ACT (rheo-SAXD). The formation of a space-filling weak-link MFC network explains the increase in yield stress (assessed in real time by rheo-MRI). In this second stage, recrystallization slows down and yield stress decreases as a result of the formation of MFC aggregates in the weak link network, as observed by confocal Raman imaging. The high fractal dimension of the weak-link network indicates that aggregation takes place via a particle-cluster mechanism. The effects of oil type and shear on the recrystallization rate and network strength could be reproduced in a stirred bowl with a heterogeneous shear stress field, which opens perspectives for the rational manipulation of MFC thickness and network strength under industrial processing conditions.
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Affiliation(s)
- Tatiana Nikolaeva
- Laboratory of Biophysics , Wageningen University , Stippeneng 4 , 6708 WE Wageningen , The Netherlands
- MAGNEtic resonance research FacilitY (MAGNEFY), Stippeneng 4 , 6708 WE Wageningen , The Netherlands
| | - Ruud den Adel
- Unilever R&D , Olivier van Noortlaan 120 , 3133 AT Vlaardingen , The Netherlands
| | - Ruud van der Sman
- Wageningen Food & Biobased Research , Bornse Weilanden 9 , 6708 WG Wageningen , The Netherlands
| | - Koen J A Martens
- Laboratory of Biophysics , Wageningen University , Stippeneng 4 , 6708 WE Wageningen , The Netherlands
| | - Henk Van As
- Laboratory of Biophysics , Wageningen University , Stippeneng 4 , 6708 WE Wageningen , The Netherlands
- MAGNEtic resonance research FacilitY (MAGNEFY), Stippeneng 4 , 6708 WE Wageningen , The Netherlands
| | - Adrian Voda
- Unilever R&D , Olivier van Noortlaan 120 , 3133 AT Vlaardingen , The Netherlands
| | - John van Duynhoven
- Laboratory of Biophysics , Wageningen University , Stippeneng 4 , 6708 WE Wageningen , The Netherlands
- MAGNEtic resonance research FacilitY (MAGNEFY), Stippeneng 4 , 6708 WE Wageningen , The Netherlands
- Unilever R&D , Olivier van Noortlaan 120 , 3133 AT Vlaardingen , The Netherlands
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34
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Roßbach A, Bahr LA, Gäbel S, Braeuer AS, Wierschem A. Growth Rate of Pressure-Induced Triolein Crystals. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12161] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- André Roßbach
- Institute of Fluid Mechanics; Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstr. 4; D-91058 Erlangen Germany
| | - Leo A. Bahr
- Erlangen Graduate School in Advanced Optical Technologies (SAOT); Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Paul-Gordon-Str. 6; D-91052 Erlangen Germany
- Lehrstuhl für Technische Thermodynamik (LTT); Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Am Weichselgarten 8; D-91058 Erlangen Germany
- Institute of Thermal-, Environmental and Resources‘ Process Engineering (ITUN); Technische Universität Bergakademie Freiberg (TUBAF), Leipziger Str. 28; D-09599 Freiberg Germany
| | - Sebastian Gäbel
- Institute of Fluid Mechanics; Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstr. 4; D-91058 Erlangen Germany
| | - Andreas S. Braeuer
- Erlangen Graduate School in Advanced Optical Technologies (SAOT); Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Paul-Gordon-Str. 6; D-91052 Erlangen Germany
- Lehrstuhl für Technische Thermodynamik (LTT); Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Am Weichselgarten 8; D-91058 Erlangen Germany
- Institute of Thermal-, Environmental and Resources‘ Process Engineering (ITUN); Technische Universität Bergakademie Freiberg (TUBAF), Leipziger Str. 28; D-09599 Freiberg Germany
| | - Andreas Wierschem
- Institute of Fluid Mechanics; Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstr. 4; D-91058 Erlangen Germany
- Erlangen Graduate School in Advanced Optical Technologies (SAOT); Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Paul-Gordon-Str. 6; D-91052 Erlangen Germany
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35
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Sadeghpour A, Parada ML, Vieira J, Povey M, Rappolt M. Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the Molten State (Part I). J Phys Chem B 2018; 122:10320-10329. [PMID: 30351127 DOI: 10.1021/acs.jpcb.8b06704] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The study of triacylglycerols (TAGs) in their molten state is of fundamental importance for a deeper understanding of the TAG crystallization processes, being highly relevant for both manufacturing and medical applications. Although different models have been proposed to explain the nanostructured nature of the fluid state of TAGs, none of them are fully satisfactory. In this paper, we propose a new model consisting of positionally uncorrelated lamellar TAG assemblies embedded in an isotropic medium that assist as prenucleating structures. This model was validated by applying a novel global fitting method, resulting in an excellent agreement with the small-angle X-ray scattering data. A deeper analysis of the scattering patterns at different temperatures, both in cooling and heating directions, allowed us further to detect the crystalline traces of TAGs even after heating to 40 °C and record, on cooling, the onset of crystallization at 30-25 °C. The application of the presented novel model not only explains the outstandingly structured fluid of molten TAGs, but also lays the basis for analyzing first the crystallization steps in greater detail, which is outlined in our follow-up paper "Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the α-Phase (Part II)".
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Affiliation(s)
- Amin Sadeghpour
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K.,Department of Materials Meet Life, Empa , Swiss Federal Laboratories for Materials Science and Technology , 8600 St. Gallen , Switzerland
| | - Marjorie Ladd Parada
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | | | - Megan Povey
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Michael Rappolt
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
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36
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Abstract
Nucleation in food colloids has been studied in detail using ultrasound spectroscopy. Our data show that classical nucleation theory (CNT) remains a sound basis from which to understand nucleation in food colloids and analogous model systems using n-alkanes. Various interpretations and modifications of CNT are discussed with regard to their relevance to food colloids. Much of the evidence presented is based on the ultrasound velocity spectrometry measurements which has many advantages for the study of nucleating systems compared to light scattering and NMR due to its sensitivity at low solid contents and its ability to measure true solid contents in the nucleation and early crystal growth stages. Ultrasound attenuation spectroscopy also responds to critical fluctuations in the induction region. We show, however, that a periodic pressure fluctuation such as a quasi-continuous (as opposed to a pulse comprising only a few pressure cycles) ultrasound field can alter the nucleation process, even at very low acoustic intensity. Thus care must be taken when using ultrasound techniques that the measurements do not alter the studied processes. Quasi-continuous ultrasound fields may enhance or suppress nucleation and the criteria to determine such effects are derived. The conclusions of this paper are relevant to colloidal systems in foods, pharmaceuticals, agro-chemicals, cosmetics, and personal products.
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Affiliation(s)
- Malcolm J W Povey
- School of Food Science and Nutrition, The University of Leeds, Leeds LS2 9JT, United Kingdom
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37
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Domingues MAF, Da Silva TLT, Ribeiro APB, Chiu MC, Gonçalves LAG. Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1440237] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | | | - Ming Chih Chiu
- Department of Food Technology, University of Campinas, Campinas, Brazil
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38
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Ishibashi C, Hondoh H, Ueno S. Influence of Fatty Acid Moieties of Sorbitan Esters on Polymorphic Occurrence of the Palm Mid-Fraction. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12062] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Chinami Ishibashi
- Graduate School of Biosphere Science; Hiroshima University; 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528 Japan
| | - Hironori Hondoh
- Graduate School of Biosphere Science; Hiroshima University; 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528 Japan
| | - Satoru Ueno
- Graduate School of Biosphere Science; Hiroshima University; 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528 Japan
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39
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Watanabe S, Yoshikawa S, Arishima T, Sato K. Polymorphism and Mixing Phase Behavior in Ternary Mixture Systems of SOS-SSO-OSO: Formation of Molecular Compound Crystals. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12054] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shimpei Watanabe
- Hannan Section Oils & Fats R&D Department, Fuji Oil Co., Ltd.; 1 Sumiyoshi-cho, Izumisano-shi, Osaka 598-8540 Japan
| | - Shinichi Yoshikawa
- Hannan Section Oils & Fats R&D Department, Fuji Oil Co., Ltd.; 1 Sumiyoshi-cho, Izumisano-shi, Osaka 598-8540 Japan
| | - Toshiharu Arishima
- Hannan Section Oils & Fats R&D Department, Fuji Oil Co., Ltd.; 1 Sumiyoshi-cho, Izumisano-shi, Osaka 598-8540 Japan
| | - Kiyotaka Sato
- Faculty of Applied Biological Science, Hiroshima University; Higashi-Hiroshima 739-8528 Japan
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40
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Podchong P, Tan CP, Sonwai S, Rousseau D. Composition and crystallization behavior of solvent-fractionated palm stearin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1425701] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Pawitchaya Podchong
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
| | - Sopark Sonwai
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
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41
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Zhang L, Ueno S, Sato K. Binary Phase Behavior of Saturated-Unsaturated Mixed-Acid Triacylglycerols—A Review. J Oleo Sci 2018; 67:679-687. [DOI: 10.5650/jos.ess17263] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Lu Zhang
- School of Food and Bioengineering, Zhengzhou University of Light Industry
- Collaborative Innovation Center of Food Production and Safety
| | - Satoru Ueno
- Faculty of Applied Biological Science, Hiroshima University
| | - Kiyotaka Sato
- Faculty of Applied Biological Science, Hiroshima University
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42
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Nikolaeva T, Adel RD, Velichko E, Bouwman WG, Hermida-Merino D, Van As H, Voda A, van Duynhoven J. Networks of micronized fat crystals grown under static conditions. Food Funct 2018; 9:2102-2111. [DOI: 10.1039/c8fo00148k] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Dispersions of micronized fat crystals (MFCs) in oil form a weak-interaction network organized by crystal aggregates in a continuous net of crystalline nanoplatelets.
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Affiliation(s)
- T. Nikolaeva
- Laboratory of Biophysics
- Wageningen University
- Wageningen
- The Netherlands
- MAGNEtic resonance research FacilitY (MAGNEFY)
| | - R. den Adel
- Unilever R&D
- Olivier van Noortlaan 120
- 3133 AT Vlaardingen
- The Netherlands
| | - E. Velichko
- Faculty of Applied Sciences
- Delft University of Technology
- Delft
- The Netherlands
| | - W. G. Bouwman
- Faculty of Applied Sciences
- Delft University of Technology
- Delft
- The Netherlands
| | - D. Hermida-Merino
- DUBBLE CRG/ESRF
- Netherlands Organisation for Scientific Research (NWO)
- Grenoble Cedex
- France
| | - H. Van As
- Laboratory of Biophysics
- Wageningen University
- Wageningen
- The Netherlands
- MAGNEtic resonance research FacilitY (MAGNEFY)
| | - A. Voda
- Unilever R&D
- Olivier van Noortlaan 120
- 3133 AT Vlaardingen
- The Netherlands
| | - J. van Duynhoven
- Laboratory of Biophysics
- Wageningen University
- Wageningen
- The Netherlands
- Unilever R&D
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43
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Liu J, Christophersen PC, Yang M, Nielsen HM, Mu H. The impact of particle preparation methods and polymorphic stability of lipid excipients on protein distribution in microparticles. Drug Dev Ind Pharm 2017; 43:2032-2042. [DOI: 10.1080/03639045.2017.1361967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jingying Liu
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Philip C. Christophersen
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Mingshi Yang
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
- Wuya College of Innovation, Shenyang Pharmaceutical University, Shenyang, China
| | - Hanne M. Nielsen
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Huiling Mu
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
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44
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Paluri S, Maleky F, Heldman DR. Development of a structure-based model for moisture diffusion in multiphase lipid networks. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Designing optimal formulations for hot-melt coating. Int J Pharm 2017; 533:357-363. [DOI: 10.1016/j.ijpharm.2017.08.086] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 08/17/2017] [Accepted: 08/17/2017] [Indexed: 11/23/2022]
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46
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Daels E, Foubert I, Goderis B. The effect of adding a commercial phytosterol ester mixture on the phase behavior of palm oil. Food Res Int 2017; 100:841-849. [DOI: 10.1016/j.foodres.2017.08.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 07/19/2017] [Accepted: 08/04/2017] [Indexed: 10/19/2022]
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47
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Silva TLTD, Grimaldi R, Gonçalves LAG. Temperature, time and fat composition effect on fat bloom formation in dark chocolate. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.06.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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da Silva TLT, Domingues MAF, Chiu MC, Goncalves LAG. Templating effects of dipalmitin on soft palm mid-fraction crystals. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1318290] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil
| | - Maria Aliciane Fontenele Domingues
- Centro de Ciências da Natureza (CNN), Federal University of São Carlos (UFSCar), Campus Lagoa do Sino Rodovia Lauri Simões de Barros, Buri, São Paulo, Brazil
| | - Ming Chih Chiu
- Department of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil
| | - Lireny Aparecida Guaraldo Goncalves
- Department of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil
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49
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Silva RC, Lee J, Gibon V, Martini S. Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3009-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- R. C. Silva
- ; Department of Nutrition, Dietetics, and Food Science; Utah State University; 8700 Old Main Hill Logan UT 84322-8700 USA
| | - J. Lee
- ; Department of Nutrition, Dietetics, and Food Science; Utah State University; 8700 Old Main Hill Logan UT 84322-8700 USA
| | - V. Gibon
- Desmet Ballestra R&D Center, Desmet Ballestra Group; Zaventem Belgium
| | - Silvana Martini
- ; Department of Nutrition, Dietetics, and Food Science; Utah State University; 8700 Old Main Hill Logan UT 84322-8700 USA
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50
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Bayard M, Leal-Calderon F, Cansell M. Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fat. Food Chem 2017; 218:22-29. [DOI: 10.1016/j.foodchem.2016.09.042] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 07/18/2016] [Accepted: 09/06/2016] [Indexed: 11/30/2022]
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