1
|
Li Y, Li Y, Yan G, Wang S, Wang Y, Li Y, Shao Z, Wang H, Zhang L. Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology. Food Chem X 2024; 22:101350. [PMID: 38699590 PMCID: PMC11063380 DOI: 10.1016/j.fochx.2024.101350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 02/25/2024] [Accepted: 04/01/2024] [Indexed: 05/05/2024] Open
Abstract
The physicochemical properties of anhydrous milk fats (AMF) often change according to different regions and seasons, inevitably affecting dry fractionation. This study analyzed the differences in the fraction yields and physicochemical characteristics of four AMFs from different sources. The results showed that single-stage dry fractionation conducted at 25 °C easily separated AMFs into liquid fractions (L25) and solid fractions (S25) via pressure filtration, both producing satisfactory yields. Moreover, all L25s exhibited few crystals with good fluidity at 25 °C, while S25s presented as semi-solids supported by β crystal networks with a certain hardness and plasticity. However, four AMFs displayed fractionation efficiency variation, while the thermal differences among them showed no obvious correlation with those among their fractions. Generally, more trisaturated triglycerides with 48 to 54 carbon atoms in the AMF increased the S25 yield and decreased the slip melting points (SMP) of both fractions.
Collapse
Affiliation(s)
- Yue Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yunna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhenbo Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Wang
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| |
Collapse
|
2
|
Wang Y, Hartel RW, Li Y, Zhang L. Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems. J Dairy Sci 2023; 106:7486-7500. [PMID: 37641264 DOI: 10.3168/jds.2022-23200] [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: 12/25/2022] [Accepted: 05/07/2023] [Indexed: 08/31/2023]
Abstract
This study aimed to investigate the crystal network of bulk milk fat fractions and the partial coalescence, and the rheological properties of their oil-in-water (O/W) emulsions. Different milk fat fraction model systems were compared for their physicochemical properties, crystallization kinetics, and fat crystal networks across a range of temperatures. The extent of partial coalescence and rheological properties of the O/W emulsion prepared by different milk fat fractions were further analyzed. The results demonstrated that the ratio between saturated fatty acids (SFA) and unsaturated fatty acids and triacylglycerides (TAG) influenced the melting thermal behaviors, solid fat contents (SFC), and crystal networks of various milk fat fractions, which in turn influenced the partial coalescence and rheological characteristics of their O/W emulsions. Moreover, an excellent fit of the trend line confirmed that hardness increased exponentially with SFC. Trisaturated TAG in fractions with high melting points (HMF) such as milk fat fraction MF45, whose clarification temperature was 45°C, enriched long-chain SFA (saturated:unsaturated fatty acid = 2.2:1). We found that MF45 achieved higher SFC and hardness in the range of 0 to 40°C and, ultimately, formed a well-defined microstructural network with thick, rod-like crystals. Further, TAG in fractions with low melting points (LMF) such as MF10, whose clarification temperature was 10°C, were enriched with short-chain and unsaturated fatty acids (saturated:unsaturated fatty acid = 1.5:1), and a disordered crystal network in MF10, composed of randomly arranged, translucent platelets, was detected. Although fat globules of HMF and LMF were stabilized against coalescence, this could be attributed to a variety of mechanisms involving SFC, liquid fat, protective film around the fat globule, and minor lipids. According to the rheological profiles, all O/W emulsions exhibited weak viscoelastic "gel-like" structures [storage modulus (G') > loss modulus (G")] over most of the measured range. The G' values and apparent viscosity of HMF were greater than those of other fractions, indicating that the large and rigid crystals strengthen the networks more effectively.
Collapse
Affiliation(s)
- Yunna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706.
| | - Yan Li
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
3
|
Brożek O, Kiełczewska K, Bohdziewicz K. Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/155838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
4
|
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.
Collapse
|
5
|
Ren Q, Wang R, Teng F, Ma Y. Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature Solid Triacylglycerol Fraction in Bovine Milk Fat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10657-10668. [PMID: 34387985 DOI: 10.1021/acs.jafc.1c03807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
High-melting-temperature solid triacylglycerol (TAG) is the main source of controversy with regard to the nutritional assessment of milk fat. This study investigated the microscopic changes and hydrolysis kinetics of milk fat globules (MFGs) reconstituted with butterfat and its primary fractions (30S, 20S, and 20L) during in vitro digestion. The 30S, 20S, and 20L on behalf of high-, medium- and low-melting-temperature fractions, respectively, had well-distinguished melting temperatures (42.1, 38.9, and 22.0 °C) and long-chain saturated TAG contents (19.3, 3.2, and 1.8%). The results revealed that the gastrointestinal fate of these butterfat fractions varied greatly with their TAG composition, and the gastric phase was a sensitive target in terms of the physiological site. The 20S- and 30S-reconstituted MFG emulsions during gastric digestion compared to that of 20L had higher extensive aggregation, lower hydrolysis extent (29.8, 28.0, and 57.3%, respectively), and slower apparent hydrolysis rate constants k (2.4, 2.1, and 6.1 min-1, respectively).
Collapse
Affiliation(s)
- Qingxi Ren
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| | - Rongchun Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| | - Fei Teng
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| |
Collapse
|
6
|
The effect of triacylglycerol and fatty acid composition on the rheological properties of butter. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104913] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
7
|
Małkowska M, Staniewski B, Ziajka J. Analyses of milk fat crystallization and milk fat fractions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1878217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- M Małkowska
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - B Staniewski
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - J Ziajka
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| |
Collapse
|
8
|
Ren Q, Guo F, Teng F, Ma Y. A novel approach for the reconstitution of bovine milk fat globules with different-melting-temperature triacylglycerol cores. Food Chem 2020; 345:128563. [PMID: 33191017 DOI: 10.1016/j.foodchem.2020.128563] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 10/23/2020] [Accepted: 11/01/2020] [Indexed: 01/19/2023]
Abstract
Reconstructing milk fat globules (MFG) with different-melting-temperature triacylglycerols (TAG) to improve its nutritional and functional properties has great potential for expanding industrial applications. Butterfat was fractionated by stepwise crystallization at 30, 20 and 15 °C to yield six fractions (30S, 30L, 20S, 20L, 15S and 15L). Fractions were analyzed for thermal properties and fatty acid composition. An efficient method for analyzing TAG was established using HPLC-ESI-Q-TOF-MS/MS combined with principal component analysis, and total 146 TAGs in butterfat and its fractions were identified. The melting enthalpy, melting temperature, and long-chain saturated TAG content of 30S fraction were 71.5 J/g, 42.1 °C, and 19.3%, respectively, while that of 15L fraction corresponded to 11.9 J/g, 17.1 °C and 0.1%, indicating that the butterfat was effectively separated. Then MFG were reconstituted with milk fat globule membrane and different-melting-temperature TAG cores from obtained fractions, and reconstituted MFG gave excellent microstructural stability and emulsifying activity.
Collapse
Affiliation(s)
- Qingxi Ren
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, Heilongjiang, China
| | - Fang Guo
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, Heilongjiang, China
| | - Fei Teng
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, Heilongjiang, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, Heilongjiang, China.
| |
Collapse
|
9
|
Preparation and physicochemical characterization of ghee and mūrcchita ghŗ̥ta. J Ayurveda Integr Med 2020; 11:256-260. [PMID: 32798193 PMCID: PMC7528008 DOI: 10.1016/j.jaim.2020.06.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 05/15/2020] [Accepted: 06/12/2020] [Indexed: 01/23/2023] Open
Abstract
BACKGROUND Ghŗ̥ta mūrcchana is a process of pre-treatment recommended in Ayurveda to purify ghee before it can be used for siddha ghŗ̥ta which is claimed to improve the properties of the ghee in general and that of the prepared siddha ghŗ̥ta. OBJECTIVE This work is aimed at studying the physiochemical properties of ghee and mūrcchita ghŗ̥ta in order to understand the impact of ghŗ̥ta mūrcchana process. MATERIALS AND METHODS Ghee and mūrcchita ghŗ̥ta were prepared from the milk of local Pahadi, Jersey and Holstein cows. The samples were characterized by FTIR spectroscopy, differential scanning calorimetry and free fatty acid measurements. RESULTS Among the samples studied, the Holstein cow ghee was found to contain the least amount of free acid (1.34%) whereas ghŗ̥ta mūrcchana process led to further decrease in the free acid content polymorphism was observed in the samples as evidenced by multiple melting points. In most cases, mūrcchita ghŗ̥ta was found to contain less solid fat than the corresponding ghee implying that the high melting compound was converted to low melting one during the process. CONCLUSION The observed lowering of free fatty acid and solid fat contents in the ghee samples may provide a possible validation to the performance enhancement of the ghŗ̥ta mūrcchana process.
Collapse
|
10
|
Staniewski B, Smoczyński M, Żulewska J, Wiśniewska K, Baranowska M. Effect of model heat treatment conditions on selected properties of milk fat. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bogusław Staniewski
- Department of Dairy Science and Quality Management The Faculty of Food Sciences University of Warmia and Mazury Olsztyn Poland
| | - Michał Smoczyński
- Department of Dairy Science and Quality Management The Faculty of Food Sciences University of Warmia and Mazury Olsztyn Poland
| | - Justyna Żulewska
- Department of Dairy Science and Quality Management The Faculty of Food Sciences University of Warmia and Mazury Olsztyn Poland
| | - Krystyna Wiśniewska
- Department of Food Biotechnology The Faculty of Food Sciences University of Warmia and Mazury Olsztyn Poland
| | - Maria Baranowska
- Department of Dairy Science and Quality Management The Faculty of Food Sciences University of Warmia and Mazury Olsztyn Poland
| |
Collapse
|
11
|
Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil. Food Res Int 2020; 132:109038. [PMID: 32331672 DOI: 10.1016/j.foodres.2020.109038] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 01/22/2020] [Accepted: 01/25/2020] [Indexed: 11/23/2022]
Abstract
There is a growing demand for fats that confer structure, control the crystallization behavior, and maintain the polymorphic stability of lipid matrices in foods. In this context, milk fat has the potential to meet this demand due to its unique physicochemical properties. However, its use is limited at temperatures above 34 °C when thermal and mechanical resistance are desired. The addition of vegetable oil hard fats to milk fat can alter its physicochemical properties and increase its technological potential. This study evaluated the chemical composition and the physical properties of lipid bases made with anhydrous milk fat (AMF) and fully hydrogenated soybean oil (FHSBO) at the proportions of 90:10; 80:20; 70:30; 60:40; and 50:50 (% w/w). The increased in FHSBO concentration resulted in blends with higher melting point, which the addition of 10% of FHSBO increase the melting point in 12 °C of the lipid base. Also, FHSBO contributed for a higher thermal resistance conferred by the coexistence of polymorphs β' and β, which remained stable for 90 days. Co-crystallization was observed for all blends due to the total compatibility of milk fat with the fully hydrogenated soybean oil. The results suggest a potential of all blends for various technological applications, makes milk fat more appropriate to confer structure, and improve the polymorph stability in foods. The blends presenting singular characteristics according to the desired thermal stability, melting point, and polymorphic habit.
Collapse
|
12
|
Khan IT, Nadeem M, Imran M, Asif M, Khan MK, Din A, Ullah R. Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of Buffalo Milk fat. Lipids Health Dis 2019; 18:59. [PMID: 30851732 PMCID: PMC6408781 DOI: 10.1186/s12944-019-0995-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 02/19/2019] [Indexed: 01/11/2023] Open
Abstract
BACKGROUND Among the dietary lipids, milk fat is most complicated as it contains more than one hundred types of fatty acids and several triglycerides. Huge versatility in triglyceride and fatty composition makes it possible to convert milk fat into various fractions on the basis of melting characteristics. Functional properties of milk fat can be increased by converting it into different fractions. After cow milk, buffalo milk is the second largest source of milk and chemical characteristics of buffalo milk fat has been studied in a limited fashion. The main mandate was determination of triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of buffalo milk fat for increased industrial applications. METHODS Buffalo milk fat (cream) was fractionated at three different temperatures i.e. 25, 15 and 10 °C by dry fractionation technique and packaged in 250 ml amber glass bottles and stored at ambient temperature for 90 days. The fraction of milk fat harvested at 25, 15 and 10 °C were declared as LMPF-25, LMPF-15 and LMPF-10. Unmodified milk fat was used as control (PBMF). Low melting point fractions were analyzed for triglyceride composition, fatty acid profile, total phenolic contents, DPPH free radicals scavenging activity, reducing power, free fatty acids, peroxide value, iodine value and conjugated dienes at 0, 45 and 90 days of storage. RESULTS In LMPF-10, concentrations of C36, C38, C40, and C42 were 2.58, 3.68, 6.49 and 3.85% lower than PBMF. In LMPF-25, concentrations of C44, C46, C48, C50, C52 and C54 were 0.71, 1.15, 2.53, 4.8, 0.39 and 2.39% higher than PBMF. In LMPF-15, concentrations of C44, C46, C48, C50, C52 and C54 were 2.45, 4.2, 3.47, 5.92, 2.38 and 3.16% higher than PBMF. In LMPF-10, concentrations of C44, C46, C48, C50, C52 and C54 were 2.8, 5.6, 5.37, 7.81, 3.81 and 4.45% higher than PBMF. LMPF-25, LMPF-15 and LMPF-10 had higher concentration of unsaturated fatty acids as compared PBMF. Total phenolic contents of buffalo milk fat and its fractions were in the order of LMPF-10 > LMPF-15, LMPF-25 > PBMF. Storage period of 45 days had a non-significant effect on total flavonoid content. 2, 2-Diphenyl-1-picrylhydrazyl free radical scavenging activity (DPPH) free radical scavenging activity of LMP-25, LMPF-15 and LMPF-10 were 4.8, 13.11 and 25.79% higher than PBMF. Reducing power of PBMF, LMPF-25, LMPF-15 and LMPF-10 were 22.81, 28.47, 37.51 and 48.14, respectively. Estimation of free fatty acids after the 90 days of storage duration, no significant difference was found in content of free fatty acids in unmodified milk fat and low melting point fractions. Testing of peroxide value in 90 days old samples showed that peroxide value of PBMF, LMPF-25, LMPF-15 and LMPF-10 was 0.54, 0.98, 1.46 and 2.22 (MeqO2/kg), respectively. Storage period up to 45 days had a non-significant effect on anisidine value, iodine value and conjugated dienes. CONCLUSION Low melting point fractions of buffalo milk fat had higher concentration of unsaturated fatty acids and more antioxidant capacity than unmodified milk fat with reasonable storage stability.
Collapse
Affiliation(s)
- Imran Taj Khan
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan.
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Muhammad Asif
- Planning and Development Division, Pakistan Agricultural Research Council, Islamabad, Pakistan
| | - Muhammad Kamran Khan
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Ahmad Din
- Postharvest Research Center, Ayub Agricultural Research Institute, Faisalabad, Punjab, Pakistan
| | - Rahman Ullah
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan
| |
Collapse
|
13
|
Sebben DA, Gao N, Gillies G, Beattie DA, Krasowska M. Fractionation and characterisation of hard milk fat crystals using atomic force microscopy. Food Chem 2018; 279:98-104. [PMID: 30611517 DOI: 10.1016/j.foodchem.2018.11.136] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 11/22/2018] [Accepted: 11/26/2018] [Indexed: 10/27/2022]
Abstract
The hard milk fat (HMF) fraction of milk fat was isolated via dry, thermal fractionation, followed by a solvent washing process. The resulting HMF crystals were visibly free of entrapped liquid fat, and subsequently characterised by thermal analysis, X-ray diffraction, and electron microscopy. The HMF crystals were found to be mostly β' and β'2 crystalline structures, with a lamellar thickness of 42.7-44.1 Å. Additionally, crystal size was determined to be ≥1 μm in length and 0.4-1 μm in width. Atomic force microscopy (AFM) was used to further characterise the HMF crystals. AFM enabled 3D mapping and visualisation of crystal layering, as well as simple determination of layer thickness (∼4.2 ± 0.8 nm); a value in close agreement with the results obtained via X-ray analysis. The AFM characterisation approach provides a simple method of characterising HMF crystals, without suffering the limitations of other widely used techniques.
Collapse
Affiliation(s)
- Damien A Sebben
- Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
| | - Nan Gao
- Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia
| | - Graeme Gillies
- Fonterra Research and Development Centre, Dairy Farm Road, Fitzherbert, Palmerston North 4442, New Zealand
| | - David A Beattie
- Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia; School of Information Technology & Mathematical Sciences, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia
| | - Marta Krasowska
- Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia; School of Information Technology & Mathematical Sciences, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
| |
Collapse
|
14
|
Sonwai S, Rungprasertphol P, Nantipipat N, Tungvongcharoan S, Laiyangkoon N. Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone. J Oleo Sci 2017; 66:951-961. [DOI: 10.5650/jos.ess16224] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Sopark Sonwai
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Poonyawee Rungprasertphol
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Nantinee Nantipipat
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Satinee Tungvongcharoan
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Nantikan Laiyangkoon
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| |
Collapse
|
15
|
Solution to Hollandaise challenge. Anal Bioanal Chem 2016; 408:7543-7544. [DOI: 10.1007/s00216-016-9874-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
16
|
Ramel PRR, Peyronel F, Marangoni AG. Characterization of the nanoscale structure of milk fat. Food Chem 2016; 203:224-230. [PMID: 26948609 DOI: 10.1016/j.foodchem.2016.02.064] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2015] [Revised: 01/08/2016] [Accepted: 02/09/2016] [Indexed: 10/22/2022]
Abstract
The nanoscale structure of milk fat (MF) crystal networks is extensively described for the first time through the characterization of milk fat-crystalline nanoplatelets (MF-CNPs). Removing oil by washing with cold isobutanol and breaking-down crystal aggregates by controlled homogenization allowed for the extraction and visualization of individual MF-CNPs that are mainly composed of high melting triacylglycerols (TAGs). By image analysis, the length and width of MF-CNPs were measured (600 nm × 200 nm-900 nm × 300 nm). Using small-angle X-ray scattering (SAXS), crystalline domain size, (i.e., thickness of MF-CNPs), was determined (27 nm (d001)). Through interpretation of ultra-small-angle X-ray scattering (USAXS) patterns of MF using Unified Fit and Guinier-Porod models, structural properties of MF-CNPs (smooth surfaces) and MF-CNP aggregations were characterized (RLCA aggregation of MF-CNPs to form larger structures that present diffused surfaces). Elucidation of MF-CNPs provides a new dimension of analysis for describing MF crystal networks and opens-up opportunities for modifying MF properties through nanoengineering.
Collapse
Affiliation(s)
- Pere Randy R Ramel
- Department of Food Science, University of Guelph, Guelph, ON N1G 1Y2, Canada.
| | - Fernanda Peyronel
- Department of Food Science, University of Guelph, Guelph, ON N1G 1Y2, Canada.
| | | |
Collapse
|
17
|
Omar KA, Gounga ME, Liu R, Aboshora W, Al-Hajj NQ, Jin Q, Wang X. Influence of lipase under ultrasonic microwave assisted extraction on changes of triacylglycerol distribution and melting profiles during lipolysis of milk fat. RSC Adv 2016. [DOI: 10.1039/c6ra22247a] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|
18
|
Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1535-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
19
|
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]
|
20
|
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]
|
21
|
Martínez-Monteagudo SI, Khan M, Temelli F, Saldaña MD. Obtaining a hydrolyzed milk fat fraction enriched in conjugated linoleic acid and trans-vaccenic acid. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
22
|
Ab Latip R, Lee YY, Tang TK, Phuah ET, Lee CM, Tan CP, Lai OM. Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions. PeerJ 2013; 1:e72. [PMID: 23682348 PMCID: PMC3654720 DOI: 10.7717/peerj.72] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2013] [Accepted: 04/13/2013] [Indexed: 11/20/2022] Open
Abstract
Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions. In the present study, dry fractionation of palm-based diacylglycerol (PDAG) was performed at different: cooling rates (0.05, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0°C/min), end-crystallisation temperatures (30, 35, 40, 45 and 50°C) and agitation speeds (30, 50, 70, 90 and 110 rpm) to determine the effect of these parameters on the properties and yield of the solid and liquid portions. To determine the physicochemical properties of olein and stearin fraction: Iodine value (IV), fatty acid composition (FAC), acylglycerol composition, slip melting point (SMP), solid fat content (SFC), thermal behaviour tests were carried out. Fractionation of PDAG fat changes the chemical composition of liquid and solid fractions. In terms of FAC, the major fatty acid in olein and stearin fractions were oleic (C18:1) and palmitic (C16:0) respectively. Acylglycerol composition showed that olein and stearin fractions is concentrated with TAG and DAG respectively. Crystallization temperature, cooling rate and agitation speed does not affect the IV, SFC, melting and cooling properties of the stearin fraction. The stearin fraction was only affected by cooling rate which changes its SMP. On the other hand, olein fraction was affected by crystallization temperature and cooling rate but not agitation speed which caused changes in IV, SMP, SFC, melting and crystallization behavior. Increase in both the crystallization temperature and cooling rate caused a reduction of IV, increment of the SFC, SMP, melting and crystallization behaviour of olein fraction and vice versa. The fractionated stearin part melted above 65°C while the olein melted at 40°C. SMP in olein fraction also reduced to a range of 26 to 44°C while SMP of stearin fractions increased to (60–62°C) compared to PDAG.
Collapse
Affiliation(s)
- Razam Ab Latip
- Sime Darby Research Sdn Bhd, R&D Research Centre-Downstream , Pulau Carey , Selangor , Malaysia
| | | | | | | | | | | | | |
Collapse
|
23
|
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: 142] [Impact Index Per Article: 12.9] [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.
Collapse
Affiliation(s)
- M C Michalski
- INRA, USC1235, INSERM U1060, CarMeN laboratory, IMBL, F-69621 Villeurbanne, France; CRNH Rhône-Alpes, CENS, F-69600 Oullins, France.
| | | | | | | | | | | | | | | | | | | |
Collapse
|
24
|
Bouteille R, Perez J, Khifer F, Jouan-Rimbaud-Bouveresse D, Lecanu B, This H. Influence of the colloidal structure of dairy gels on milk fat fusion behavior: quantification of the liquid fat content by in situ quantitative proton nuclear magnetic resonance spectroscopy (isq (1) H NMR). J Food Sci 2013; 78:E535-41. [PMID: 23464867 DOI: 10.1111/1750-3841.12072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2012] [Accepted: 01/12/2013] [Indexed: 11/30/2022]
Abstract
Dairy gels (DG), such as yoghurts, contain both solid and liquid fats at the time of consumption, as their temperature rises to anything between 10 and 24 °C after being introduced into the mouth at 4 °C. The mass ratio between solid and liquid fats, which depends on the temperature, impacts the organoleptic properties of DG. As the ordinary methods for determining this ratio can only be applied to samples consisting mainly in fat materials, a fat extraction step needs to be added into the analytical process when applied to DG, which prevents the study of the potential impact of their colloidal structure on milk fat fusion behavior. In situ quantitative proton nuclear magnetic resonance spectroscopy (isq (1) H NMR) was investigated as a method for direct measurements in DG: at temperatures between 20.0 and 70.0 °C, the liquid fat content and the composition of triacylglycerols of the liquid phase (in terms of alkyl chains length) were determined. Spectra of isolated milk fat also enable the quantification of the double bonds of triacylglycerols. Statistical tests showed no significant difference between isolated milk fat and milk fat inside a DG in terms of melting behavior: the fat globule membrane does not seem to have a significant influence on the fat melting behavior.
Collapse
Affiliation(s)
- Romain Bouteille
- INRA UMR 1145, Group of Molecular Gastronomy, 16 rue Claude Bernard, F-75005, Paris, France.
| | | | | | | | | | | |
Collapse
|
25
|
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]
|
26
|
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]
|
27
|
Chaleepa K, Szepes A, Ulrich J. Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil. Chem Phys Lipids 2010; 163:390-6. [DOI: 10.1016/j.chemphyslip.2010.03.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2009] [Revised: 03/15/2010] [Accepted: 03/18/2010] [Indexed: 11/27/2022]
|
28
|
|