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Ukkunda NS, Santhoshkumar P, Paranthaman R, Moses JA. X-ray diffraction and its emerging applications in the food industry. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 39189894 DOI: 10.1080/10408398.2024.2395487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/28/2024]
Abstract
X-ray diffraction (XRD) is an analytical technique that has found several applications focusing on the identification of crystal structure, space groups, plane, and orientation, in addition to qualitative and quantitative phase identification, and polymorphism behavior. An XRD diffractogram pattern/Bragg's peak can also provide valuable information that can be used for various food applications. While this review details the fundamental principles of XRD, the types of XRD systems, instrumentation, and the components thereof, the focus is to serve as a structured resource on explored applications of XRD in food, majorly revolving around food quality and safety. While recent studies relevant to the field are highlighted, leads for futuristic prospects are presented. With its unique approach, the XRD analysis can prove to be a rapid, robust, and sensitive nondestructive approach to food quality evaluation. Recent reports indicate its scope for nonconventional applications such as the assessment of 3D printability of foods, ice crystal formation, and screening food adulterants. Studies also highlight its scope to complement or replace conventional food quality testing approaches that involve the usage of chemicals, extensive sample preparation procedures, derivatization steps and demand long testing times.
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Affiliation(s)
- Neeta S Ukkunda
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - P Santhoshkumar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - R Paranthaman
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
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Zhu H, Si X, Wang Y, Zhu P, Pang X, Wang X, Fauconnier ML, Ju N, Zhang S, Lv J. Fatty acid, triglyceride, and kinetic properties of milk fat fractions made by the combination of dry fractionation and short-path molecular distillation. J Dairy Sci 2023; 106:6655-6670. [PMID: 37210356 DOI: 10.3168/jds.2022-22970] [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: 10/31/2022] [Accepted: 04/14/2023] [Indexed: 05/22/2023]
Abstract
In this study, we aimed to detect the physicochemical properties of distilled products (residue and distillate) obtained from anhydrous milk fat (AMF) and its dry fractionation products (liquid and solid fractions at 25°C [25 L and 25 S]). The results showed that the saturated fatty acids and low- and medium molecular-weight triglycerides were easily accumulated in the distillate, and the percentage of unsaturated fatty acid and high molecular-weight triglycerides in the residue were higher, and these components in 25 S and 25 L were influenced more significantly than those in the AMF. In addition, the distillate had larger melting ranges in comparison with the distilled substrate, while the melting ranges of residue was smaller. The triglycerides were presented as the mixture crystal forms (α, β', and β crystal) in 25 S, AMF, and their distilling products, and it was transformed gradually to a single form as the increasing of distilling temperature. Moreover, the accumulated pattern of triglycerides was double chain length in 25 S, AMF, and their distilling products. These results provide a new approach to obtain the milk fat fractions with different properties, and the findings of this study enrich the theoretical basis of milk fat separation in practical production.
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Affiliation(s)
- Huiquan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Xin Si
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Yunna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Panpan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaodan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Ning Ju
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China.
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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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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The effect of emulsifier type on the secondary crystallisation of monoacylglycerol and triacylglycerols in model dairy emulsions. J Colloid Interface Sci 2022; 608:2839-2848. [PMID: 34801239 DOI: 10.1016/j.jcis.2021.11.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 11/21/2022]
Abstract
Dairy emulsions contain an intrinsically heterogeneous lipid phase, whose components undergo crystallisation in a manner that is critical to dairy product formulation, storage, and sensory perception. Further complexity is engendered by the diverse array of interfacially-active molecules naturally present within the serum of dairy systems, and those that are added for specific formulation purposes, all of which interact at the lipid-serum interface and modify the impact of lipid crystals on dairy emulsion stability. The work described in this article addresses this complexity, with a specific focus on the impact of temperature cycling and the effect of emulsifier type on the formation and persistence of lipid crystals at lipid-solution interfaces. Profile analysis tensiometry experiments were performed using single droplets of the low melting fraction of dairy lipids, in the presence and absence of emulsifiers (Tween 80 and whey protein isolate, WPI) and during the temperature cycling, to study the formation of monoacylglycerol (MAG) crystals at the lipid-solution interface. Companion experiments on the same lipid systems, and at the same cooling and heating rates, were undertaken with synchrotron small angle X-ray scattering, to specifically analyse the effect of emulsifier type on the formation of triacylglycerol (TAG) crystals at the lipid-solution interface of a model dairy emulsion. These two complementary techniques have revealed that Tween 80 molecules delay MAG and TAG crystal formation by lowering the temperature at which the crystallisation occurs during two cooling cycles. WPI molecules delay the crystallisation of MAGs and TAGs during the first cooling cycle, while MAG crystals form without delay during the second cooling cycle at the same temperature as MAG crystals in an emulsifier free system. The crystallisation of TAGs is inhibited during the second cooling cycle. The observed differences in crystallisation behaviour at the interface upon temperature cycling can provide further insight into the impact of emulsifiers on the long-term stability of emulsion-based dairy systems during storage.
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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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Brożek O, Kiełczewska K, Bohdziewicz K. Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/144223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Hokkanen SP, Partanen R, Jukkola A, Frey AD, Rojas OJ. Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104863] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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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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Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109806] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Peyronel F, Marangoni AG, Pink DA. Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products. Food Res Int 2019; 129:108846. [PMID: 32036933 DOI: 10.1016/j.foodres.2019.108846] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 11/15/2019] [Accepted: 11/18/2019] [Indexed: 11/26/2022]
Abstract
Cows' milk is a commodity used worldwide to make many dairy products. We have used the ultra small angle X-ray scattering (USAXS) technique to reveal the fat globule and casein micelle structures of some dairy products. USAXS covers the q-range 5 × 10-4 Å-1 < q < 10-1 Å-1, thereby allowing the study of micron-scale structures present in those dairy products. We measured the USAXS intensity, Iq, as a function of the scattering vector magnitude, q, for samples of skim milk, non-homogenized whole milk, homogenized whole milk, half and half and heavy cream, at two temperatures, 7 °C and 45 °C. The data collected from the scattering experiments were fitted using the Unified fit model run under the IRENA software from the Advanced Photon Source, Argonne National Laboratory (Illinois, USA). The fittings were carried out when the data were plotted as log[I(q)] vs log[q]. We observed a combination of linear regions (LRs) and knees. Two parameters of interest were obtained from the fittings, a radius of gyration, Rg, and a Porod exponent, P. Unified fit allowed us to fit up to four structural levels. One of the knees was centered at q ≈ 8 × 10-3 Å-1 for all samples measured at 7 °C, but vanished at 45 °C. Two LRs were identified as being either due to casein micelles (CMs) or to fat globules (FGs). The porod exponent obtained from these LRs allowed us to describe the surface morphology of CMs and FGs. Two of the Rg values gave a rough estimate of the FGs and CMs sizes. FGs were identified for samples of homogenized whole milk, half and half and heavy cream in the q-region 2 × 10-4 < q < 8 × 10-4 Å-1. We found that, in the absence of chymosin, or changes in pH, CaCl2 concentration or temperature changes, skim milk and non-homogenized whole milk displayed a Porod exponent that indicated a behavior characteristic of aggregation. Using computer simulations, we found that, seemingly, bovine CMs spontaneously formed approximately 1-dimensional aggregates possibly analogous to swollen randomly branched polymers.
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Affiliation(s)
| | | | - David A Pink
- Physics Department, St. Francis Xavier University, Antigonish, NS, Canada; Food Science Department, University of Guelph, Guelph, ON, Canada
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Wang Y, Li Y, Yuan D, Li Y, Payne K, Zhang L. Effect of Fractionation and Chemical Characteristics on the Crystallization Behavior of Milk Fat. J Food Sci 2019; 84:3512-3521. [PMID: 31762037 DOI: 10.1111/1750-3841.14961] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 09/30/2019] [Accepted: 10/21/2019] [Indexed: 11/30/2022]
Abstract
The experiments reported in this study provided a more comprehensive insight into the effect of chemical composition on the crystallization behavior of milk fat (MF). MF was fractionated between 20 and 40 °C into nine fractions with different melting points and was first subjected to the heating step (L20, L30, L40, and S40) followed by the cooling phase (SS40, SL40, SS30, SL30, and LL40). Furthermore, the species of fatty acids (FAs) and triglycerides (TAGs) of the MF fractions were identified. The thermodynamics, crystallization behavior, and polymorphs were determined using differential scanning calorimetry, pulsed nuclear magnetic resonance, and X-ray diffraction, respectively. The results indicated that L40 yielded the highest percentage (∼35% of the total MF) of all the fractions. Enthalpies of the melting and crystallization processes of solid fat content in this study were related to the different FA and TAG compositions of MF and its fractions. High melting fractions (HMFs) were enriched with long-chain saturated fatty acids and tri-saturated (S3) TAGs, and low melting fractions (LMFs) were enriched with short-chain unsaturated FAs and tri-unsaturated (U3) TAGs. Moreover, the various nucleation mechanisms of MF fractions were identified according to the Avrami equation. The polymorphic transformation from a β' form of double chain length structures to a β form of triple chain length occurred in the native MF and HMFs, whereas the LMFs displayed almost no crystals. PRACTICAL APPLICATION: This study represented the first time that nine fractions were obtained using MF fractionation via a heating step, followed by a cooling phase. Furthermore, the chemical composition of MF fractions was investigated. The results obtained from this study might be of specific value in understanding the functional properties of fat-based dairy food in both storage conditions and real-time applications.
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Affiliation(s)
- Yunna Wang
- College of Food Science and Nutritional Engineering, China Agricultural Univ., Beijing, 100083, China.,Dept. of Food Science, Univ. of Wisconsin-Madison, 1605 Linden Drive, Madison, WI, 53706, USA
| | - Yan Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Dongdong Yuan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural Univ., Beijing, 100083, China
| | - Katherine Payne
- Dept. of Food Science, Univ. of Wisconsin-Madison, 1605 Linden Drive, Madison, WI, 53706, USA
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural Univ., Beijing, 100083, China
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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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13
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Moens K, Tzompa-Sosa DA, Van de Walle D, Van der Meeren P, Dewettinck K. Influence of cooling rate on partial coalescence in natural dairy cream. Food Res Int 2019; 120:819-828. [DOI: 10.1016/j.foodres.2018.11.044] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 10/17/2018] [Accepted: 11/19/2018] [Indexed: 11/25/2022]
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14
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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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15
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Jiao W, Li L, Yu A, Zhao D, Sheng B, Aikelamu M, Li B, Zhang X. In Vitro Gastrointestinal Digestibility of Crystalline Oil-in-Water Emulsions: Influence of Fat Crystal Structure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:927-934. [PMID: 30608158 DOI: 10.1021/acs.jafc.8b04287] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
To investigate how the fat crystal structure affects lipid in vitro digestibility, 30% palm stearin-in-water emulsions were prepared after storage at different temperatures (4, 25, and 37 °C) for 1 h, which consisted of different polymorphic forms, sizes, and quantities of fat crystals. The variation of particle size ( d4,3), zeta potential, and microstructure during the gastrointestinal digestion and the free fatty acid (FFA) released in small intestine phase were investigated. After oral and gastric digestion, all of the emulsions underwent partial or complete coalescence and flocculation. During intestinal digestion, the d4,3 and zeta potentials did not notably affect lipid digestion. The FFA-released assay results indicated that the lipid digestion extent decreased as the fat crystal size and content of the β polymorph increased, and there was no obvious relationship between FFA release and fat crystal quantity or solid fat content (SFC). This study highlighted the crucial roles of fat crystal size and polymorphic form in regulating the digestion behavior of lipid-based O/W emulsions.
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Affiliation(s)
- Wenjuan Jiao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
- School of Chemical Engineering and Energy Technology , Dongguan University of Technology , College Road 1 , Dongguan 523808 , China
| | - Anling Yu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Key Laboratory of Meat Products Processing, MOA ; Nanjing Agricultural University ; Nanjing 210095 , People's Republic of China
| | - Bulei Sheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
| | - Medinu Aikelamu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
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Moens K, Tavernier I, Dewettinck K. Crystallization behavior of emulsified fats influences shear-induced partial coalescence. Food Res Int 2018; 113:362-370. [DOI: 10.1016/j.foodres.2018.07.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 06/14/2018] [Accepted: 07/03/2018] [Indexed: 11/28/2022]
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Ramel PR, Marangoni AG. Insights into the mechanism of the formation of the most stable crystal polymorph of milk fat in model protein matrices. J Dairy Sci 2017; 100:6930-6937. [PMID: 28668535 DOI: 10.3168/jds.2017-12758] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Accepted: 04/30/2017] [Indexed: 11/19/2022]
Abstract
The effect of incorporation and presence of various ingredients in a model sodium caseinate-based imitation cheese matrix on the polymorphism of milk fat was comprehensively described using powder x-ray diffraction, differential scanning calorimetry, and microscopy. With anhydrous milk fat (AMF) in bulk used as control, the embedding of AMF as droplets in a protein matrix was found to result in a greater extent of formation of the β polymorph than AMF alone and AMF homogenized with water and salts solution. The use of other protein matrices such as soy and whey protein isolate gels revealed that the nature of the protein and other factors associated with it (i.e., hydrophobicity and molecular structure) do not seem to play a role in the formation of the β polymorph. These results indicated that the most important factor in the formation of the β polymorph is the physical constraints imposed by a solid protein matrix, which forces the triacylglycerols in milk fat to arrange themselves in the most stable crystal polymorph. Characterization of the crystal structure of milk fat or fats in general within a food matrix could provide insights into the complex thermal and rheological behavior of foods with added fats.
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Affiliation(s)
- P R Ramel
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - A G Marangoni
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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Staniewski B, Smoczyński M, Staniewska K, Baranowska M, Kiełczewska K, Zulewska J. Assessment of changes in crystallization properties of pressurized milk fat. J Dairy Sci 2015; 98:2129-37. [DOI: 10.3168/jds.2014-8531] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Accepted: 01/02/2015] [Indexed: 11/19/2022]
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Bugeat S, Perez J, Briard-Bion V, Pradel P, Ferlay A, Bourgaux C, Lopez C. Unsaturated fatty acid enriched vs. control milk triacylglycerols: Solid and liquid TAG phases examined by synchrotron radiation X-ray diffraction coupled with DSC. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.029] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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22
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Rincón-Cardona JA, Agudelo-Laverde LM, Martini S, Candal RJ, Herrera ML. In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety. Food Res Int 2014; 64:9-17. [DOI: 10.1016/j.foodres.2014.05.076] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 05/20/2014] [Accepted: 05/30/2014] [Indexed: 10/25/2022]
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Rønholt S, Buldo P, Mortensen K, Andersen U, Knudsen JC, Wiking L. The effect of butter grains on physical properties of butter-like emulsions. J Dairy Sci 2014; 97:1929-38. [PMID: 24485691 DOI: 10.3168/jds.2013-7337] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2013] [Accepted: 12/08/2013] [Indexed: 11/19/2022]
Abstract
Milk fat exists as globules in its natural state in milk. The potential of using globular fat to modulate the rheological properties and crystallization behavior in butter-like emulsions was studied in the present work. We conducted a comparative study of butter-like emulsions, with a fat phase consisting of 0, 10, 25, 50, or 100% anhydrous milk fat (AMF), the remaining fat being butter grains, and all samples containing 20% water, to obtain systematic variation in the ratio of globular fat. All emulsions were studied over 4wk of storage at 5°C. By combining small and large deformation rheology, we conducted a detailed characterization of the rheological behavior of butter-like emulsions. We applied differential scanning calorimetry to monitor thermal behavior, confocal laser scanning microscopy for microstructural analysis, and low-field pulsed nuclear magnetic resonance spectrometry to measure solid fat content. By combining these techniques, we determined that increasing the fraction of globular fat (by mixing with butter grains) decreases the hardness of butter-like emulsions up to an order of magnitude at d 1. However, no difference was observed in thermal behavior as a function of butter grain content, as all emulsions containing butter grains revealed 2 endothermal peaks corresponding to the high (32.7°C ± 0.6) and medium (14.6°C ± 0.1) melting fractions of fatty acids. In terms of microstructure, decreasing the amount of butter grains in the emulsions resulted in formation of a denser fat crystal network, corresponding to increased hardness. Moreover, microstructural analysis revealed that the presence of butter grains resulted in faster formation of a continuous fat crystal network compared with the 100% AMF sample, which was dominated by crystal clusters surrounded by liquid oil. During storage, hardness remained stable and no changes in thermal behavior were observed, despite an increase in solid fat content of up to 5%. After 28d of storage, we observed no difference in either microstructural or rheological properties, indicating that formation of primary bonds occurs primarily within the first day of storage. The rheological behavior of butter-like emulsions is not determined solely by hardness, but also by stiffness related to secondary bonds within the fat crystal network. The complex rheological behavior of milk fat-based emulsions is better characterized using multiple parameters.
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Affiliation(s)
- Stine Rønholt
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Patrizia Buldo
- Department of Food Science, Aarhus University, PO Box 50-8830 Tjele, Denmark
| | - Kell Mortensen
- Niels Bohr Institute, University of Copenhagen, Universitetsparken 5, 2100 Copenhagen Ø, Denmark
| | - Ulf Andersen
- Arla Strategic Innovation Centre Brabrand, Arla Foods, Rørdrumvej 2, 8220 Brabrand, Denmark
| | - Jes C Knudsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Lars Wiking
- Department of Food Science, Aarhus University, PO Box 50-8830 Tjele, Denmark.
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24
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Rønholt S, Kirkensgaard J, Mortensen K, Knudsen J. Effect of cream cooling rate and water content on butter microstructure during four weeks of storage. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2012.10.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Microstructure and Material Properties of Milk Fat Systems During Temperature Fluctuations. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9299-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Rincón-Cardona JA, Martini S, Candal RJ, Herrera ML. Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.023] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Optical monitoring of milk fat phase transition within homogenized fresh milk by Photon Density Wave spectroscopy. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.03.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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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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30
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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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31
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Gliguem H, Lopez C, Michon C, Lesieur P, Ollivon M. The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3125-3134. [PMID: 21375320 DOI: 10.1021/jf103641f] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Both the composition and the thermal kinetics that are applied to processed cheeses can affect their texture. This study investigated the effect of the storage conditions and thermal history on the viscoelastic properties of processed cheese and the physical properties of the fat phase. The microstructure of processed cheese has been characterized. Using a combination of physical techniques such as rheometry, differential scanning calorimetry, and X-ray diffraction, the partial crystallization of fat and the polymorphism of triacylglycerols (TG; main constituents of milk fat) were related to changes in the elastic modulus and tan δ as a function of temperature. In the small emulsion droplets (<1 μm) dispersed in processed cheeses, the solid fat phase was studied at a molecular level and showed differences as a function of the thermal history. Storage of processed cheese at 4 °C and its equilibration at 25 °C lead to partial crystallization of the fat phase, with the formation of a β' 2 L (40.9 Å) structure; on cooling at 2 °C min(-1), the formation of an α 3 L (65.8 Å) structure was characterized. The cooling of processed cheese from 60 to -10 °C leads to the formation of a single type of crystal: α 3 L (72 Å). Structural reorganizations of the solid fat phase characterized on heating allowed the interpretation of the elastic modulus evolution of processed cheese. This study evidenced polymorphism of TG in a complex food product such as processed cheese and allowed a better understanding of the viscoelastic properties as a function of the thermal history.
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Affiliation(s)
- Hela Gliguem
- Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, 5 rue J. B. Clément, 92296 Châtenay-Malabry, France.
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32
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Vuillequez A, Koza L, Youssef B, Bridier M, Saiter JM. Thermal and Structural Behavior of Palm Oil. Influence of Cooling Rate on Fat Crystallization. ACTA ACUST UNITED AC 2010. [DOI: 10.1002/masy.201050416] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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33
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Wiking L, De Graef V, Rasmussen M, Dewettinck K. Relations between crystallisation mechanisms and microstructure of milk fat. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.03.003] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Gliguem H, Ghorbel D, Lopez C, Michon C, Ollivon M, Lesieur P. Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3195-3203. [PMID: 19296576 DOI: 10.1021/jf802956b] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The thermal, rheological, and structural behaviors of a spreadable processed cheese were studied by complementary techniques including differential scanning calorimetry (DSC), rheology, and X-ray diffraction as a function of temperature. In this product, fat is present as a dispersed phase. Thermal and rheological properties were studied at different cooling rates between 0.5 and 10 degrees C min(-1) from 60 to 3 degrees C. Crystallization properties of fat were monitored at a cooling rate of -2 degrees C min(-1) from 60 to -10 degrees C. Fat triacylglycerols (TGs) crystallized at 15 degrees C in a triple-chain length 3Lalpha (72 A) structure correlated to exothermic events and to the sudden increase in the rheological moduli G' and G''. Upon heating at 2 degrees C min(-1), the polymorphic transition of TGs evidence the melting of the 3Lalpha structure and the formation of a 2Lbeta' (36.7-41.5 A) structure. Melting of the latter follows. These transformations coincide with thermal events observed by DSC and the decrease in two steps of the rheological moduli. The influence of fat crystallization, melting, and polymorphism upon the viscoelastic properties is clearly demonstrated upon both heating and cooling.
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Affiliation(s)
- Hela Gliguem
- Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, Chatenay-Malabry, France
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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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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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38
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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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39
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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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40
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Chong CL, Kamarudin Z, Lesieur P, Marangoni A, Bourgaux C, Ollivon M. Thermal and structural behaviour of crude palm oil: Crystallisation at very slow cooling rate. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200600249] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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41
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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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42
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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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43
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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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44
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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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45
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Dahbi L, Arbel-Haddad M, Lesieur P, Bourgaux C, Ollivon M. A long ripple phase in DLPC–decylglucoside mixture evidenced by synchrotron SAXS coupled to DSC. Chem Phys Lipids 2006; 139:43-53. [PMID: 16303121 DOI: 10.1016/j.chemphyslip.2005.10.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2005] [Revised: 09/16/2005] [Accepted: 10/04/2005] [Indexed: 11/23/2022]
Abstract
For the first time, the secondary ripple phase in a system containing dilauroyl phosphatidylcholine (DLPC) is observed by small-angle X-ray diffraction (SAXS). The SAXS profile exhibits many well-resolved peaks. The fast formation of this phase upon cooling from the liquid crystalline lamellar phase L(alpha) is induced by addition of C10G with molar ratio 0.17< or = R = [C10G]/[DLPC]< or = 0.49. For R < 0.17, the primary P(beta') ripple phase is observed. In contrast to the P(beta') phase, which shows a sawtooth shape, the secondary ripple structure is thought to be symmetric. The ripple length (190 angstroms) and the bilayer spacing (74 angstroms) are larger than in the primary ripple phase. Lattice parameters of the new long ripple phase, which are quite insensitive to temperature, vary slightly linearly with R. In this study, structural and thermodynamic changes within the samples were followed as a function of temperature by time-resolved X-ray diffraction coupled to DSC.
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Affiliation(s)
- Louisa Dahbi
- LURE, Université Paris-Sud, Bâtiment 209D, 91405 Orsay Cedex, France
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46
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Ben Amara-Dali W, Karray N, Lesieur P, Ollivon M. Anhydrous goat's milk fat: thermal and structural behavior. 1. Crystalline forms obtained by slow cooling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:10018-25. [PMID: 16366689 DOI: 10.1021/jf051529o] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The thermal and structural behaviors of anhydrous goat's milk fat (AGMF) have been determined as a function of temperature using a powerful technique allowing simultaneous time-resolved synchrotron X-ray diffraction as a function of temperature (XRDT) and high-sensivity differential scanning calorimetry (DSC) measurements from the same sample. This first paper, aiming at the characterization of the physical properties of AGMF, we examine crystalline organizations made by triacylglycerols (TG) upon slow cooling at /dT/dt/ = 0.1 degrees C/min from 45 to -20 degrees C in order to approach system equilibrium. Three overlapped exotherms were observed by DSC upon cooling, whereas four endotherms were found on the subsequent heating at 1 degrees C/min. XRDT evidenced that AGMF crystallizes under four different lamellar structures, two with double-chain length packings at 41.5 and 38.2 angstroms and two with triple-chain lengths of 72 and 64.7 angstroms stacking. Simultaneous wide-angle XRDT has shown that initial nucleation mainly occurs in a packing of beta' type from approximately 26 degrees C, although some transient presence of alpha was detected. The absence of polymorphic transition, on heating, until final melting (approximately 40 degrees C) demonstrated the relative stability of the structures formed.
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Affiliation(s)
- Wafa Ben Amara-Dali
- Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, 5 rue J. B. Clément, 92296 Châtenay-Malabry, France
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47
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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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48
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Lopez C, Lesieur P, Bourgaux C, Ollivon M. Thermal and Structural Behavior of Anhydrous Milk Fat. 3. Influence of Cooling Rate. J Dairy Sci 2005; 88:511-26. [PMID: 15653516 DOI: 10.3168/jds.s0022-0302(05)72713-2] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The crystallization behavior of anhydrous milk fat has been examined with a new instrument coupling time-resolved synchrotron x-ray diffraction as a function of temperature (XRDT) at both small and wide angles and high-sensitivity differential scanning calorimetry. Crystallizations were monitored at cooling rates of 3 and 1 degrees C/ min from 60 to -10 degrees C to determine the triacylglycerol organizations formed. Simultaneous thermal analysis permitted the correlation of the formation/melting of the different crystalline species monitored by XRDT to the thermal events recorded by differential scanning calorimetry. At intermediate cooling rates, milk fat triacylglycerols sequentially crystallize in 3 different lamellar structures with double-chain length of 46 and 38.5 A and a triple-chain length of 72 A stackings of alpha type, which are correlated to 2 exothermic peaks at 17.2 and 13.7 degrees C, respectively. A time-dependent slow sub-alpha <--> alpha reversible transition is observed at -10 degrees C. Subsequent heating at 2 degrees C/min has shown numerous structural rearrangements of the alpha varieties into a single beta' form before final melting. This polymorphic evolution on heating, as well as the final melting point observed (approximately 39 degrees C), confirmed that cooling at 3 degrees C/min leads to the formation of crystalline varieties that are not at equilibrium. An overall comparison of the thermal and structural properties of the crystalline species formed as a function of the cooling rate and stabilization time is presented. The influence on crystal size of the cooling rates applied in situ using temperature-controlled polarized microscopy is also determined for comparison.
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Affiliation(s)
- C Lopez
- Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, 5 rue J.B. Clément 92296, Châtenay-Malabry, France.
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49
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Michalski MC, Ollivon M, Briard V, Leconte N, Lopez C. Native fat globules of different sizes selected from raw milk: thermal and structural behavior. Chem Phys Lipids 2004; 132:247-61. [PMID: 15555609 DOI: 10.1016/j.chemphyslip.2004.08.007] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2004] [Revised: 06/25/2004] [Accepted: 08/13/2004] [Indexed: 10/26/2022]
Abstract
The aim of this study was to characterize differences in the thermal and structural behavior between different sized native milk fat globules. A novel microfiltration process permits the selection of native small fat globules (SFG, 1-3 microm) and large fat globules (LFG, >5 microm) in raw milk, that were analyzed by X-ray diffraction (XRD) coupled to differential scanning calorimetry (DSC). There were no major differences in triglyceride crystalline structures between SFG and LFG, after eliminating thermal history and the influence of cooling rates. The three main 3L and 2L crystalline structures appearing under slow cooling existed regardless of globule size. The supercooling increased for the SFG, mainly due to heterogeneous nucleation in winter milk, and also to compositional variations in spring milk. Differences appeared regarding stabilized crystalline forms at 20 degrees C and subsequent cooling: the SFG contained less 2L triglyceride structures than the LFG. These results can be important in dairy manufactures using tempering periods.
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Affiliation(s)
- Marie-Caroline Michalski
- Science et Technologie du Lait et de l'OEuf, UMR INRA 1253, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France.
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