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Zheng B, Wu Y, Wang Y, Li Y. Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili. Foods 2024; 13:1478. [PMID: 38790778 PMCID: PMC11119633 DOI: 10.3390/foods13101478] [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: 04/25/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The dissolving power of lard, beef tallow, chicken fat and basa fish oil in the extraction of er jing tiao chili was firstly compared, where animal oils with worse extraction ratios for carotenoids (0.79 mg/g in average) performed better for the extraction of capsaicinoids (0.65 mg/g in average). Furthermore, the solvent effect of animal fats on the oleo-extracts was evaluated in terms of fatty acid composition, oil quality indexes, crystal polymorphism, melting and crystallization behaviors, where no significant differences were observed between animal fats before and after extraction. The oxidative stability of animal fats could be 1.02- up to 2.73-fold enhanced after extraction and the pungency degree could reach the same spicy level as commercial hotpot oil. In addition, the Hansen solubility parameters of solvents and solutes were predicted for further theoretical miscibility study, which helps to make a better comprehension of the dissolving mechanism behind such oleo-extraction. Overall, animal fats demonstrated their considerable solvent power for extracting carotenoids and capsaicinoids simultaneously from Sichuan chili, which showed significant potential for developing a novel Sichuan spicy hotpot oil with enhanced flavor and stability.
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Affiliation(s)
| | | | | | - Ying Li
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (Y.W.)
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2
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MacWilliams SV, Clulow AJ, Gillies G, Beattie DA, Krasowska M. Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces. Adv Colloid Interface Sci 2024; 326:103138. [PMID: 38522289 DOI: 10.1016/j.cis.2024.103138] [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: 01/10/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 03/26/2024]
Abstract
This review focuses on the current understanding regarding lipid crystallisation at oil-water interfaces. The main aspects of crystallisation in bulk lipids will be introduced, allowing for a more comprehensive overview of the crystallisation processes within emulsions. Additionally, the properties of an emulsion and the impact of lipid crystallisation on emulsion stability will be discussed. The effect of different emulsifiers on lipid crystallisation at oil-water interfaces will also be reviewed, however, this will be limited to their impact on the interfacial crystallisation of monoglycerides and diglycerides. The final part of the review highlights the recent methodologies used to study crystallisation at oil-water interfaces.
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Affiliation(s)
- Stephanie V MacWilliams
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
| | - Andrew J Clulow
- Australian Synchrotron, ANSTO, 800 Blackburn Road, Clayton, VIC 3168, Australia
| | - Graeme Gillies
- Fonterra Research and Development Centre, Dairy Farm Road, Fitzherbert, Palmerston North 4442, New Zealand
| | - David A Beattie
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia
| | - Marta Krasowska
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
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3
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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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Reiner J, Walter E, Karbstein H. Assessment of droplet self-shaping and crystallization during temperature fluctuations exceeding the melting temperature of the dispersed phase. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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5
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Yan X, Woo MW, Quek SY. Thin-film convective cooling-crystallisation characteristics of anhydrous milk fat (AMF). J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Logan A, Lopez C, Xu M, Day L, Oiseth S, Augustin MA. Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creams. Food Res Int 2021; 147:110557. [PMID: 34399534 DOI: 10.1016/j.foodres.2021.110557] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/07/2021] [Accepted: 06/21/2021] [Indexed: 11/25/2022]
Abstract
The crystallisation behaviour of milk fat plays an important role in the functionality and sensory properties of fat-rich dairy products. In this study, we investigated the impact of tempering to 25 °C on the viscoelastic properties, particle size and thermal behaviour of 20% w/w unprocessed and homogenised creams prepared from bovine milk. The crystallisation properties were examined by synchrotron X-ray diffraction (XRD) at small (SAXS) and wide angle (WAXS) and differential scanning calorimetry (DSC). Oscillation rheology was performed to characterise the cream's viscoelastic properties. Homogenisation (35 MPa) reduced the average droplet size from 4.4 to 1.3 µm. After 24 h storage at 4 °C, milk fat structures showed triacylglycerol (TAG) 2L and 3L(001, 002, 003, 005) lamellar stacking orders associated predominantly with the α and β' polymorphic forms. Tempering to 25 °C induced the complete melting of the 3L crystals and led to an irreversible loss in the elastic modulus (G') and a reduction in the viscous modulus (G'') once returned to refrigerated conditions, due to changes in the particle-particle interactions and structure of the reformed milk fat crystals. The results demonstrate that crystallisation behaviour of milk fat is influenced by droplet size and the rearrangement of triacylglycerol (TAG) upon tempering, and lead to changes in the viscoelastic behaviour of dairy products containing a high level of milk fat.
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Affiliation(s)
- Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | | | - Mi Xu
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Li Day
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Sofia Oiseth
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Mary Ann Augustin
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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7
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Mura E, Ding Y. Nucleation of melt: From fundamentals to dispersed systems. Adv Colloid Interface Sci 2021; 289:102361. [PMID: 33561567 DOI: 10.1016/j.cis.2021.102361] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/12/2021] [Accepted: 01/13/2021] [Indexed: 11/28/2022]
Abstract
The most evident aspects of a first order transition of a system from an old to a new phase, are the presence of a discontinuity at the interface between both phases and the thermal effects related to the latent heat exchanged with the surrounding environment. These effects are the result of a sequence of events promoted by thermodynamic conditions persisting over the equilibrium in a metastable state. The breakdown of metastability is promoted by infinitesimal energy fluctuations resulting in the germination of clusters of the new phase that can grow to a critical size (nucleus) and then develop or vanish. Examples of these sequences are common in various technological fields such as combustion, food processing, pharmaceutical manufacturing, condensation, and phase change heat transfer, etc. This work aims to highlight a logical path that leads the readers from the fundamental phenomenology to the most intricated aspects of the nucleation within dispersed systems such as oil-in-water emulsions. Differences between the homogeneous and heterogeneous mechanisms are, under the light of the Classical Nucleation Theory (CNT), presented in bulk and confined systems until defining a minimum confinement size. By collecting insights coming from a rich scientific literature mostly focused on the stability of emulsified systems, the discussion is then on the aspects related to the surface related mechanisms. Two main aspects are then considered: a) the wettability of the nucleating cluster by the surrounding melt; b) the affinity between the adsorbed layer, where a surfactant is located, and the oil melt phase (mainly n-alkanes and triacylglycerols with different moieties). In cases where nucleation is dominating over the dewetting of the nucleus, the contact angle can be considered as a constant value. The affinity in terms of molecular features between the surfactant and the oil phase can promote the template effect. Several factors seem to play a role in this interaction such as the thermal characteristics of the surfactant and comparable dimensions between the molecule (or fractions) of the dispersed compound and the tail of the surfactant.
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Affiliation(s)
- Ernesto Mura
- Global Energy Interconnection Research Institute Europe GmbH, Kantstr. 162, 10623 Berlin, Germany.
| | - Yulong Ding
- Birmingham Centre for Energy Storage & School of Chemical Engineering, Univ. of Birmingham, B15 2TT, UK
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8
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Vella J, Hemar Y, Gu Q, Wu ZR, Li N, Söhnel T. In-situ SAXS investigation of high-pressure triglyceride polymorphism in milk cream and anhydrous milk fat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Thermal and storage properties of milk fat globules treated with different homogenisation pressures. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104725] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Wang Y, Yuan D, Li Y, Li M, Wang Y, Li Y, Zhang L. Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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11
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Brandao MP, Neto MG, Dos Anjos VDC, Bell MJV. Evaluation of the effects of mild heat in bovine milk by time resolved fluorescence. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 219:457-462. [PMID: 31063961 DOI: 10.1016/j.saa.2019.04.079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2018] [Revised: 04/27/2019] [Accepted: 04/28/2019] [Indexed: 06/09/2023]
Abstract
Heat treatment of milk and dairy products are indispensable for the dairy industry. This thermal processing intends to extend shelf life, improve quality of the milk and minimize the health risks associated with milk and dairy products. The use of time-resolved fluorescence techniques to identify conformation and structure changes ok milk fat and proteins could help understand the temperature effects in bovine milk. This study aimed to use fluorescence lifetimes to evaluate the effects of heating fresh cow milk up to 85 °C. We observed different tendencies for fluorescence lifetimes submitted to different heating temperatures. The longer lifetime values decreased for temperatures higher than room temperature until it reached a minimum value near 40 °C and it slowly increased again for temperatures higher than 40 °C, indicating two distinct processes. These results indicate that time-resolved fluorescence can assist on the analysis of heating effects in fluid milk.
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Affiliation(s)
- Mariana P Brandao
- Departamento de Física, Centro de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa, Av. P.H. Rolfs, s/n Campus Universitário, 360570-900 Viçosa, MG, Brazil.
| | - Marina Gouvea Neto
- Departamento de Física, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Rua José Lourenço Kelmer, s/n São Pedro, 36036-900, Juiz de Fora, MG, Brazil
| | - Virgílio de Carvalho Dos Anjos
- Departamento de Física, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Rua José Lourenço Kelmer, s/n São Pedro, 36036-900, Juiz de Fora, MG, Brazil
| | - Maria José V Bell
- Departamento de Física, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Rua José Lourenço Kelmer, s/n São Pedro, 36036-900, Juiz de Fora, MG, Brazil
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12
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Ren Q, Li L, Dudu OE, Ma Y. Thermal and structural changes of pasteurized milk fat globules during storage. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2018.12.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Nelis V, Declerck A, De Neve L, Moens K, Dewettinck K, Van der Meeren P. Fat crystallization and melting in W/O/W double emulsions: Comparison between bulk and emulsified state. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.01.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Jiang J, Jing W, Xiong YL, Liu Y. Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Huynh S, Wright AJ. Tripalmitin-Sodium Dodecyl Sulfate Emulsion Droplet Liquid vs. Solid State Impacts in vitro Digestive Lipolysis. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Sally Huynh
- Department of Human Health & Nutritional Sciences; University of Guelph; Guelph ON Canada N1G2G4
| | - Amanda J. Wright
- Department of Human Health & Nutritional Sciences; University of Guelph; Guelph ON Canada N1G2G4
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16
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Yamoneka J, Malumba P, Lognay G, Béra F, Blecker C, Danthine S. Enzymatic Inter-Esterification of Binary Blends ContainingIrvingia gabonensisSeed Fat to Produce Cocoa Butter Substitute. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700423] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juste Yamoneka
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
- Agronomy Faculty; Departement of Chemistry and Agricultural Industries; University of Goma; BP 204 Goma Democratic Republic of Congo
| | - Paul Malumba
- Food Process Engineering; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
- Agricultural Faculty; University of Kinshasa; BP 14071 Kinshasa 1 Democratic Republic of Congo
| | - Georges Lognay
- Analytical Chemistry; University of Liege, Gembloux Agro-Bio Tech; Passage des Déportés, 2 B-5030 Gembloux Belgium
| | - François Béra
- Food Process Engineering; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
| | - Christophe Blecker
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
| | - Sabine Danthine
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
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17
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Wang Z, Hou M, Zhang X, Liu T, Li S, Dang L. Insight into thermal, crystallization kinetics, and phase behaviors of palm kernel oil and its olein/stearin by differential scanning calorimetry. SEP SCI TECHNOL 2017. [DOI: 10.1080/01496395.2017.1375523] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Mengna Hou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Xiao Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Tiankuo Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Shuai Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
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18
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The effect of surfactant crystallization on partial coalescence in O/W emulsions. J Colloid Interface Sci 2017; 500:304-314. [DOI: 10.1016/j.jcis.2017.04.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 04/05/2017] [Accepted: 04/06/2017] [Indexed: 11/23/2022]
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20
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Joseph S, Rappolt M, Schoenitz M, Huzhalska V, Augustin W, Scholl S, Bunjes H. Stability of the Metastable α-Polymorph in Solid Triglyceride Drug-Carrier Nanoparticles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2015; 31:6663-6674. [PMID: 26030714 DOI: 10.1021/acs.langmuir.5b00874] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Colloidal dispersions of crystalline nonpolar lipids are under intensive investigation as carrier systems in pharmaceutics and nutrition. In this context, the controlled preparation of particles in a metastable polymorphic state is of some interest for the delivery of active substances. In the present study, tristearin particles stabilized with three α-polymorph-preserving emulsifier regimes ((I) sodium glycocholate/saturated long-chain phospholipids, (II) sodium glycocholate, and (III) poly(vinyl alcohol) (PVA)) were investigated concerning the stability of the metastable α-polymorph after controlled crystallization of the particles from the melt. Upon long-term storage, the α-polymorph was preserved best in PVA-stabilized dispersions, followed by those stabilized with the glycocholate/phospholipid mixture and finally those stabilized solely with the bile salt. In particular for rapidly crystallized nanoparticles, the formation of an α-polymorph with highly reduced lamellarity was observed. According to time-/temperature-resolved synchrotron X-ray diffraction analysis with simultaneous DSC (differential scanning calorimetry) studies, this less-ordered α-polymorph transformed into the common, lamellar α-form upon heating. Although the presence of the less-ordered form is probably related to the extraordinarily high stability of the metastable α-polymorph observed in some of the dispersions, it could not completely prevent the transition into the stable β-polymorph. The higher the transition temperature of the less-ordered α-form to the ordered one, the slower was the polymorphic transition to the stable β-polymorph. To estimate the polymorphic stability of the differently stabilized particles upon isothermal long-term storage, standard DSC measurements on samples stored at 23 °C for 4 weeks seem to be of predictive value.
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Affiliation(s)
- Sonja Joseph
- †Institut für Pharmazeutische Technologie, Technische Universität Braunschweig, Mendelssohnstr. 1, D-38106 Braunschweig, Germany
| | - Michael Rappolt
- §Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 6/IV, 8010 Graz, Austria
| | - Martin Schoenitz
- ∥Institut für Chemische und Thermische Verfahrenstechnik, Technische Universität Braunschweig, Langer Kamp 7, D-38106 Braunschweig, Germany
| | - Vera Huzhalska
- ∥Institut für Chemische und Thermische Verfahrenstechnik, Technische Universität Braunschweig, Langer Kamp 7, D-38106 Braunschweig, Germany
| | - Wolfgang Augustin
- ∥Institut für Chemische und Thermische Verfahrenstechnik, Technische Universität Braunschweig, Langer Kamp 7, D-38106 Braunschweig, Germany
| | - Stephan Scholl
- ∥Institut für Chemische und Thermische Verfahrenstechnik, Technische Universität Braunschweig, Langer Kamp 7, D-38106 Braunschweig, Germany
| | - Heike Bunjes
- †Institut für Pharmazeutische Technologie, Technische Universität Braunschweig, Mendelssohnstr. 1, D-38106 Braunschweig, Germany
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21
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Steen L, Rigolle A, Glorieux S, Paelinck H, Fraeye I, Goderis B, Foubert I. Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Wirkowska-Wojdyła M, Bryś J, Górska A, Ostrowska-Ligęza E. Oxidation kinetics and melting profiles of the structured lipids used in infant cookies. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400081] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Joanna Bryś
- Faculty of Food Sciences; Warsaw University of Life Sciences; Warsaw Poland
| | - Agata Górska
- Faculty of Food Sciences; Warsaw University of Life Sciences; Warsaw Poland
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Douaire M, di Bari V, Norton J, Sullo A, Lillford P, Norton I. Fat crystallisation at oil-water interfaces. Adv Colloid Interface Sci 2014; 203:1-10. [PMID: 24238924 DOI: 10.1016/j.cis.2013.10.022] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Revised: 10/20/2013] [Accepted: 10/21/2013] [Indexed: 11/25/2022]
Abstract
This review focuses on recent advances in the understanding of lipid crystallisation at or in the vicinity of an interface in emulsified systems and the consequences regarding stability, structure and thermal behaviour. Amphiphilic molecules such as emulsifiers are preferably adsorbed at the interface. Such molecules are known for their ability to interact with triglycerides under certain conditions. In the same manner that inorganic crystals grown on an organic matrix see their nucleation, morphology and structure controlled by the underlying matrix, recent studies report a templating effect linked to the presence of emulsifiers at the oil/water interface. Emulsifiers affect fat crystallisation and fat crystal behaviour in numerous ways, acting as impurities seeding nucleation and, in some cases, retarding or enhancing polymorphic transitions towards more stable forms. This understanding is of crucial importance for the design of stable structures within emulsions, regardless of whether the system is oil or water continuous. In this paper, crystallisation mechanisms are briefly described, as well as recent technical advances that allow the study of crystallisation and crystal forms. Indeed, the study of the interface and of its effect on lipid crystallisation in emulsions has been limited for a long time by the lack of in-situ investigative techniques. This review also highlights reported interfacial effects in food and pharmaceutical emulsion systems. These effects are strongly linked to the presence of emulsifiers at the interface and their effects on crystallisation kinetics, and crystal morphology and stability.
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Zhang L, Hayes DG, Chen G, Zhong Q. Transparent dispersions of milk-fat-based nanostructured lipid carriers for delivery of β-carotene. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9435-43. [PMID: 24007298 DOI: 10.1021/jf403512c] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Nanostructured lipid carriers (NLCs) are possible vehicles to incorporate lipophilic bioactive compounds in transparent functional beverages. In this work, anhydrous milk fat (AMF) and Tween 80 were used to prepare NLCs using a phase-inversion temperature method, and β-carotene was used as a model lipophilic bioactive compound. The phase-inversion temperature decreased from >95 to 73 °C, when NaCl increased from 0 to 1.0 M in the aqueous phase. At 0.8 M NaCl and phase inversion by heating at 90 °C for 30 min, transparent NLC dispersions were observed at AMF levels higher than 10% (w/w), corresponding to particles smaller than ~25 nm. The NLC dispersions were dilution- and dialysis-stable and maintained turbidity and particle size during 90 days of storage at room temperature. The degradation of β-carotene encapsulated in NLCs was much reduced when compared to its encapsulation in the soybean-oil-based nanoemulsion.
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Affiliation(s)
- Linhan Zhang
- Department of Food Science and Technology, ‡Department of Biosystems Engineering and Soil Science, and §Department of Nutrition, University of Tennessee , Knoxville, Tennessee 37996, United States
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25
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Buldo P, Kirkensgaard JJK, Wiking L. Crystallization mechanisms in cream during ripening and initial butter churning. J Dairy Sci 2013; 96:6782-6791. [PMID: 24035028 DOI: 10.3168/jds.2012-6066] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2012] [Accepted: 07/27/2013] [Indexed: 11/19/2022]
Abstract
The temperature treatment of cream is the time-consuming step in butter production. A better understanding of the mechanisms leading to partial coalescence, such as fat crystallization during ripening and churning of the cream, will contribute to optimization of the production process. In this study, ripening and churning of cream were performed in a rheometer cell and the mechanisms of cream crystallization during churning of the cream, including the effect of ripening time, were investigated to understand how churning time and partial coalescence are affected. Crystallization mechanisms were studied as function of time by differential scanning calorimetry, nuclear magnetic resonance and by X-ray scattering. Microstructure formation was investigated by small deformation rheology and static light scattering. The study demonstrated that viscosity measurements can be used to detect phase inversion of the emulsion during churning of the cream in a rheometer cell. Longer ripening time (e.g., 5h vs. 0 h) resulted in larger butter grains (91 vs. 52 µm), higher viscosity (5.3 vs. 1.3 Pa · s), and solid fat content (41 vs. 13%). Both ripening and churning time had an effect on the thermal behavior of the cream. Despite the increase in solid fat content, no further changes in crystal polymorphism and in melting behavior were observed after 1h of ripening and after churning. The churning time significantly decreased after 0.5h of ripening, from 22.9 min for the cream where no ripening was applied to 16.23 min. Therefore, the crystallization state that promotes partial coalescence (i.e., aggregation of butter grains) is obtained within the first hour of cream ripening at 10 °C. The present study adds knowledge on the fundamental processes of crystallization and polymorphism of milk fat occurring during ripening and churning of cream. In addition, the dairy industry will benefit from these insights on the optimization of butter manufacturing.
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Affiliation(s)
- Patrizia Buldo
- Department of Food Science, Aarhus University, Blichers Allé 20, PO Box 50, 8830 Tjele, Denmark
| | - Jacob J K Kirkensgaard
- Niels Bohr Institute, University of Copenhagen, Blegdamsvej 17, 2100 Copenhagen, Denmark
| | - Lars Wiking
- Department of Food Science, Aarhus University, Blichers Allé 20, PO Box 50, 8830 Tjele, Denmark.
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26
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Michalski MC, Genot C, Gayet C, Lopez C, Fine F, Joffre F, Vendeuvre JL, Bouvier J, Chardigny JM, Raynal-Ljutovac K. Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism. Prog Lipid Res 2013; 52:354-73. [PMID: 23624223 DOI: 10.1016/j.plipres.2013.04.004] [Citation(s) in RCA: 149] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Revised: 03/13/2013] [Accepted: 04/10/2013] [Indexed: 11/18/2022]
Abstract
On a nutritional standpoint, lipids are now being studied beyond their energy content and fatty acid (FA) profiles. Dietary FA are building blocks of a huge diversity of more complex molecules such as triacylglycerols (TAG) and phospholipids (PL), themselves organised in supramolecular structures presenting different thermal behaviours. They are generally embedded in complex food matrixes. Recent reports have revealed that molecular and supramolecular structures of lipids and their liquid or solid state at the body temperature influence both the digestibility and metabolism of dietary FA. The aim of the present review is to highlight recent knowledge on the impact on FA digestion, absorption and metabolism of: (i) the intramolecular structure of TAG; (ii) the nature of the lipid molecules carrying FA; (iii) the supramolecular organization and physical state of lipids in native and formulated food products and (iv) the food matrix. Further work should be accomplished now to obtain a more reliable body of evidence and integrate these data in future dietary recommendations. Additionally, innovative lipid formulations in which the health beneficial effects of either native or recomposed structures of lipids will be taken into account can be foreseen.
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Affiliation(s)
- M C Michalski
- INRA, USC1235, INSERM U1060, CarMeN laboratory, IMBL, F-69621 Villeurbanne, France; CRNH Rhône-Alpes, CENS, F-69600 Oullins, France.
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27
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Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0980-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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28
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Bouzidi L, Narine SS. Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part II: Phase behavior and transformation paths of SSS, PSS and PPS saturated triacylglycerols—Effect of chain length mismatch. Chem Phys Lipids 2012; 165:77-88. [DOI: 10.1016/j.chemphyslip.2011.11.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2011] [Revised: 11/09/2011] [Accepted: 11/10/2011] [Indexed: 10/15/2022]
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29
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Bouzidi L, Narine SS. Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part III. Crystallization and phase behavior of 1-palmitoyl-2,3-stearoyl-sn-glycerol (PSS) and tristearoylglycerol (SSS) binary system. Chem Phys Lipids 2011; 165:105-19. [PMID: 22119326 DOI: 10.1016/j.chemphyslip.2011.11.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2011] [Revised: 11/09/2011] [Accepted: 11/10/2011] [Indexed: 10/15/2022]
Abstract
The phase behavior of 1-palmitoyl-2,3-distearoyl-sn-glycerol (PSS)/tristearoylglycerol (SSS) binary system was investigated in terms of polymorphism, crystallization and melting behavior, microstructure and solid fat content (SFC) using widely different constant cooling rates. Kinetic phase diagrams were experimentally determined from the DSC heating thermograms and analyzed using a thermodynamic model to account for non-ideality of mixing. The kinetic phase diagram presented a typical eutectic behavior with a eutectic point at the 0.5(PSS) mixture with a probable precipitation line from 0.5(PSS) to 1.0(PSS), regardless of the rate at which the sample was cooled. The eutectic temperature decreased only slightly with increasing cooling rate. PSS has a strong effect on the physical properties of the PSS-SSS mixtures. In fact, the overall phase behavior of the PSS-SSS binary system was determined, for a very large part, by the asymmetrical TAG. Moreover, PSS is a key driver of the high stability observed in crystal growth, polymorphism and phase development. Levels as low as 10% PSS, when cooled slowly, and 30% when cooled rapidly, were found to be sufficient to suppress the effect of thermal processing.
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Affiliation(s)
- Laziz Bouzidi
- Trent Centre for Biomaterials Research, Departments of Physics & Astronomy and Chemistry, Trent University, 1600 West Bank Drive, Peterborough, Ontario, Canada K9J 7B8
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30
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Fredrick E, Van de Walle D, Walstra P, Zijtveld J, Fischer S, Van der Meeren P, Dewettinck K. Isothermal crystallization behaviour of milk fat in bulk and emulsified state. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.11.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Enrichment in unsaturated fatty acids and emulsion droplet size affect the crystallization behaviour of milk triacylglycerols upon storage at 4°C. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Meng Z, Liu Y, Shan L, Jin Q, Wang F, Wang X. Specialty Fats from Beef Tallow and Canola Oil: Establishment of Reaction Conditions, Characterization of Products, and Evaluation of Crystal Stability. FOOD BIOPHYS 2010. [DOI: 10.1007/s11483-010-9186-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Arima S, Ueno S, Ogawa A, Sato K. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2009; 25:9777-9784. [PMID: 19588887 DOI: 10.1021/la901115x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
We performed scanning microbeam small-angle X-ray diffraction (micro-SAXD) experiments, differential scanning calorimetry (DSC) analysis, and optical microscopic observation of palm mid fraction (PMF) crystals in oil-in-water emulsion droplets. The scanning micro-SAXD experiment was performed by irradiating a synchrotron radiation X-ray microbeam having an area of 5 x 5 microm(2) onto different positions on a 50 microm diameter emulsion droplet after the crystallization of PMF by chilling the emulsion at 5 degrees C. The micro-SAXD patterns were recorded with a two-dimensional (2D) detector, which enabled spatial analysis of polymorphic structures and the orientation of lamella planes of PMF crystals at different positions inside the emulsion droplet. Particular attention was paid to compare the crystallization of PMF in two types of emulsion droplets, hydrophilic polyoxyethylene sorbitan mono-oleate (Tween 80) alone (Tween 80 emulsion) and Tween 80 and hydrophobic sucrose palmitic acid oligoester (P-170) (Tween 80+P-170 emulsion). The DSC study revealed that the PMF crystallization temperature in the Tween 80+P-170 emulsion droplets increased by 3 degrees C compared to that of the Tween 80 emulsion because of the effects of the P-170 additive in promoting PMF crystallization. The micro-SAXD studies revealed the following results. (1) The lamella planes of PMF crystals near the outer edges of the droplet in the Tween 80+P-170 emulsion were mostly parallel to an oil-water interface, whereas the lamella planes of PMF crystals were not always aligned with the oil-water interface in the Tween 80 emulsion droplet. (2) The degree of orientation of the lamellar planes of PMF crystals, which was evaluated from the values of full width at half-maximum of 2D micro-SAXD patterns with respect to azimuthal angle extension, was remarkably higher in the Tween 80+P-170 emulsion than in the Tween 80 emulsion. (3) Polymorphic transformation of PMF from alpha to beta' in the Tween 80+P-170 emulsion was retarded compared to that in the Tween 80 emulsion. These results confirmed that the P-170 additive caused interfacial heterogeneous nucleation through hydrophobic interactions at the oil-water interfaces in the emulsion, which subsequently influenced the arrangements of fat crystals so that the lamellar planes of fat crystals were parallel to the oil-water interface.
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Affiliation(s)
- S Arima
- Technical Development Center, Mitsubishi-Kagaku Foods Co., 1000 Kamoshida, Aoba-ku, Yokohama 227-0033, Japan
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34
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Mazzanti G, Marangoni AG, Idziak SH. Synchrotron study on crystallization kinetics of milk fat under shear flow. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.02.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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35
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Gabriele D, Migliori M, Di Sanzo R, Rossi CO, Ruffolo SA, de Cindio B. Characterisation of dairy emulsions by NMR and rheological techniques. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.05.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Triglycerides obtained by dry fractionation of milk fat: 2. Thermal properties and polymorphic evolutions on heating. Chem Phys Lipids 2009; 159:1-12. [PMID: 19428357 DOI: 10.1016/j.chemphyslip.2009.02.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2008] [Revised: 12/09/2008] [Accepted: 02/19/2009] [Indexed: 11/23/2022]
Abstract
The crystallographic and thermal properties of milk fat and fractions were investigated on heating using the coupling of synchrotron X-ray diffraction with differential scanning calorimetry. We showed that re-crystallisations occurred during the heating of the stearin and the olein fractions with the formation of a beta' 2L (41.1-42.6A) structure and a beta' 3L (66A) structure, respectively. By creating a quantified solid-liquid phase behaviour versus temperature diagram, the amount of the solid and liquid phases and the relative proportion of each of the crystalline structures within the solid phase were determined.
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37
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Hu J, Sari O, Eicher S, Rija Rakotozanakajy A. Determination of specific heat of milk at different fat content between 1°C and 59°C using micro DSC. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.07.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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38
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Mazzanti G, Marangoni AG, Idziak SHJ. Modeling of a two-regime crystallization in a multicomponent lipid system under shear flow. THE EUROPEAN PHYSICAL JOURNAL. E, SOFT MATTER 2008; 27:135-144. [PMID: 18752013 DOI: 10.1140/epje/i2007-10359-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2007] [Accepted: 07/15/2008] [Indexed: 05/26/2023]
Abstract
The kinetics of phase transitions of milk fat triacylglycerols, as model multicomponent lipid systems, were studied under shear in a Couette cell at 17 degrees C, 17.5 degrees C and 20 degrees C under shear rates ranging from 0 to 2880s;-1 using synchrotron X-ray diffraction. Two-dimensional diffraction patterns were captured during the crystallization process. No effect of shear on onset time for phase alpha from the liquid was observed. Afterwards a two-regime crystallization process was observed. During the first regime, as observed in other systems, shear reduced the onset time of the phase transition from phase alpha to 2880s(-). The model previously developed for palm oil (ODE model) worked well to describe this regime, confirming the general value of the proposed ODE model. However, the ODE model did not satisfactorily describe the second regime. We found that, as the system gets closer to equilibrium, the growth regime becomes controlled by diffusion, manifested by the kinetics following a square roott dependence. This regime was found to be consistent with a mechanism combining step growth at a kink with progressive selection of the crystallizing moieties. This mechanism is in agreement with the displacement of the diffraction peak positions, which revealed how increased shear rate promotes the crystallization of the higher melting fraction affecting the composition of the crystallites.
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Affiliation(s)
- G Mazzanti
- Department of Physics and Astronomy, University of Waterloo, N2L 3G1, Waterloo, Ontario, Canada.
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39
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Ben Amara-Dali W, Lopez C, Lesieur P, Ollivon M. Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4511-4522. [PMID: 18494497 DOI: 10.1021/jf073491g] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The sensorial, functional, and nutritional properties of goat dairy products result from the specific fatty acid composition of goat's milk fat. However, information on the physical and thermal properties of goat's milk fat is scarce. In this study, crystallization of triacylglycerols (TG) in goat's milk fat globules was investigated using polarized light microscopy and the coupling of time-resolved synchrotron radiation X-ray diffraction (XRD) and high-sensitivity differential scanning calorimetry (DSC). The molecular organization of the solid fat phase was characterized for cooling rates between 3 and 0.1 degrees C/min. Quenching of goat's milk fat globules from 50 to -8 degrees C and 4 degrees C was also examined to identify the most unstable polymorphic forms of TG. Then, the melting behavior of fat crystals was studied on subsequent heating at 1 degrees C/min. Triple chain length (3L: 68.6-70 A) and double chain length (2L: 37-45.4 A) structures were characterized and 5 polymorphic forms, alpha, sub-alpha, beta' 1, beta' 2, and beta were identified. Polymorphic transitions were observed within goat's milk fat globules as a function of time after quenching and as a function of temperature on heating. From a technological point of view, this work will contribute to a better understanding of the rheological properties as well as on the flavor evolutions of goat's milk-based products.
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Affiliation(s)
- Wafa Ben Amara-Dali
- Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612, CNRS, Université Paris XI, 5 rue J. B. Clément, 92296, Châtenay-Malabry, France.
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40
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Lalanne M, Andrieux K, Paci A, Besnard M, Ré M, Bourgaux C, Ollivon M, Desmaele D, Couvreur P. Liposomal formulation of a glycerolipidic prodrug for lymphatic delivery of didanosine via oral route. Int J Pharm 2007; 344:62-70. [PMID: 17616448 DOI: 10.1016/j.ijpharm.2007.05.064] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2007] [Revised: 05/24/2007] [Accepted: 05/25/2007] [Indexed: 11/23/2022]
Abstract
Didanosine is a polar drug with poor membrane absorption and high hepatic first pass metabolism. This study aimed at developing a lipidic formulation of a glycerolipidic prodrug of didanosine in order to improve its bioavailability. In the course of a preformulation study, the glycerolipidic prodrug of didanosine was characterized by microscopy, DSC and XRDT. In anhydrous conditions, the prodrug displayed a polymorphic behaviour similar to that of triglycerides. Then, we evaluated three types of lipidic formulations (emulsions, mixed micelles and liposomes) in order to encapsulate the prodrug. Solubilities in water - even in the presence of taurocholate micelles - but also in some oils were very low (max 244 microg/mL) as the prodrug was found to be amphiphilic (log P=2). On the contrary, the prodrug was found to be perfectly incorporated in dipalmitoylphosphatidylcholine (DPPC) multilamellar liposomes up to a ratio of 1:5 (mol:mol) prodrug:DPPC as suggested by HPLC-UV and DSC experiments. Moreover, these liposomes could be freeze-dried whereas the chemical integrity of the prodrug was preserved. Then, the freeze-dried liposomal preparation could be formulated as gastro-resistant capsules to prevent didanosine from acidic degradation. Further experiments are on the way to evaluate in vitro the absorption of prodrug incorporated in liposomes by enterocytes.
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Affiliation(s)
- M Lalanne
- Univ. Paris-Sud, UMR CNRS 8612, IFR 141, F-92296 Châtenay-Malabry, France
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41
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Lopez C, Bourgaux C, Lesieur P, Ollivon M. Coupling of time-resolved synchrotron X-ray diffraction and DSC to elucidate the crystallisation properties and polymorphism of triglycerides in milk fat globules. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2007018] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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42
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Binary Phase Behavior of 1,3-Dipalmitoyl-2-oleoyl-sn-glycerol and 1,2-Dioleoyl-3-palmitoyl-rac-glycerol. J AM OIL CHEM SOC 2007. [DOI: 10.1007/s11746-006-1034-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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43
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Drelon N, Gravier E, Daheron L, Boisserie L, Omari A, Leal-Calderon F. Influence of tempering on the mechanical properties of whipped dairy creams. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.12.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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44
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Lopez C, Bourgaux C, Lesieur P, Riaublanc A, Ollivon M. Milk fat and primary fractions obtained by dry fractionation. Chem Phys Lipids 2006; 144:17-33. [PMID: 16860787 DOI: 10.1016/j.chemphyslip.2006.06.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2006] [Revised: 05/26/2006] [Accepted: 06/08/2006] [Indexed: 10/24/2022]
Abstract
The chemical composition and crystallisation properties of milk fat and its primary fractions, obtained by dry fractionation at 21 degrees C, were investigated. The solid fraction (stearin) and the liquid fraction (olein) displayed a different triacylglycerol (TG) composition. Stearin fraction was enriched in long-chain fatty acids, whereas olein fraction was enriched in short-chain and unsaturated fatty acids. Crystallisation properties of milk fat, and both the stearin and olein fractions were studied on cooling at |dT/dt|=1 degrees C min(-1) by differential scanning calorimetry and time-resolved synchrotron X-ray diffraction (XRD) at small and wide angles. Two main types of crystals corresponding to double chain length structures were characterised in the stearin fraction: alpha 2L(1) (47.5 Angstrom) and beta' 2L(2) (41.7 Angstrom). A triple chain length structure was formed in the olein fraction: alpha 3L (72.1 Angstrom). Crystallization of milk fat showed the formation of two 2L (47.3 and 41.6 Angstrom) and one 3L (72.1 Angstrom) lamellar structures with an hexagonal packing (alpha form). A schematic representation of the 3L packing of olein fraction was proposed to explain how a wide diversity of TG can accommodate to form a lamellar structure with a thickness of 72 Angstrom. Furthermore, the sharpness of the small-angle XRD lines associated to the alpha form was explained by the formation of liquid crystals of smectic type.
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Affiliation(s)
- Christelle Lopez
- Equipe Physico-chimie des Systèmes Polyphasés, UMR 8612 du CNRS, 5 rue J.B. Clément, 92296 Châtenay-Malabry, France.
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45
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Lopez C, Briard-Bion V, Camier B, Gassi JY. Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study. J Dairy Sci 2006; 89:2894-910. [PMID: 16840605 DOI: 10.3168/jds.s0022-0302(06)72562-0] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The experiments reported in this study give deeper insight into the crystallization of milk fat in Emmental cheese, which is the most widely consumed hard cheese in France. Differential scanning calorimetry (DSC) was used to monitor the thermal properties of milk fat after the main stages involved during manufacture of Emmental cheese. By heating the samples to 60 degrees C to eliminate their thermal history and cooling them at 2 degrees C/min, the liquid --> solid phase transition of fat was investigated. Confocal laser scanning microscopy was used to characterize in situ the supramolecular organization of milk fat dispersed in the casein matrix. The destabilization of fat globules by aggregation or coalescence and the formation of free fat during the manufacture altered the thermal properties of milk fat by increasing the initial temperature of crystallization and by the formation of 2 overlapping exotherms. The melting properties of the crystalline structures formed by fat at the temperatures used for ripening (12, 21, and 4 degrees C) were examined. Differential scanning calorimetry was used to determine the ratio of solid to liquid fat; that is, the amount of fat that is crystallized, by dividing the partial enthalpy of melting of the fat for ripening temperature by the total enthalpy of melting of the same fat extracted from cheese. This study shows, for the first time, that milk fat is partially crystallized in Emmental cheese: about 55.7 +/- 3.5% of fat is solid at 4 degrees C at the end of ripening. Polymorphic phase transitions of milk fat are also suggested during ripening of Emmental cheese.
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Affiliation(s)
- C Lopez
- UMR 1253 Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France.
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46
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Gravier E, Drelon N, Boisserie L, Omari A, Leal-Calderon F. Consolidation of foams deriving from emulsions by temperature cycling (“tempering”). Colloids Surf A Physicochem Eng Asp 2006. [DOI: 10.1016/j.colsurfa.2005.09.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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47
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Lucas T, Le Ray D, Barey P, Mariette F. NMR assessment of ice cream: Effect of formulation on liquid and solid fat. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.06.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Lopez C, Karray N, Lesieur P, Ollivon M. Crystallisation and melting properties of dromedary milk fat globules studied by X-ray diffraction and differential scanning calorimetry. Comparison with anhydrous dromedary milk fat. EUR J LIPID SCI TECH 2005. [DOI: 10.1002/ejlt.200501179] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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49
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Michalski MC, Briard V, Michel F, Tasson F, Poulain P. Size Distribution of Fat Globules in Human Colostrum, Breast Milk, and Infant Formula. J Dairy Sci 2005; 88:1927-40. [PMID: 15905422 DOI: 10.3168/jds.s0022-0302(05)72868-x] [Citation(s) in RCA: 151] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Only a few results are available on the size of human milk fat globules (MFG), despite its significance regarding fat digestion in the infant, and no data are available at <24 h postpartum (PP). We measured the MFG size distribution in colostrum and transitional human milk in comparison with fat globules of mature milk and infant formula. Colostrum and transitional milk samples from 18 mothers were collected regularly during 4 d PP and compared with mature milk samples of 17 different mothers and 4 infant formulas. The size distribution was measured by laser light scattering. For further characterization, the zeta-potential of some mature MFG was measured by laser Doppler electrophoresis. The MFG diameter decreased sigmoidally in the first days. At <12 h PP, the mode diameter was 8.9 +/- 1.0 microm vs 2.8 +/-0.3 microm at 96 h PP. Thus, the surface area of MFG increased from 1.1 +/-0.3 to 5.4 +/-0.7 m2/g between colostrum and transitional milk. In mature milk, the MFG diameter was 4 microm on average and increased with advancing lactation, whereas the droplets in infant formula measured 0.4 microm. The zeta potential of mature MFG was -7.8 +/- 0.1 mV. The fat globules are larger in early colostrum than in transitional and mature human milk and in contrast with the small-sized fat droplets in infant formula. Human MFG also have a low negative surface charge compared with bovine globules. These structural differences can be of nutritional significance for the infant.
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Affiliation(s)
- M C Michalski
- INRA-UMR 1253, Science et Technologie du Lait et de l'Oeuf Agrocampus 65, rue de Saint-Brieuc, 35042 Rennes Cedex, France.
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