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Penagos IA, De Witte F, Rimaux T, Chèvremont W, Pintelon I, Dewettinck K, Van Bockstaele F. Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterization. SOFT MATTER 2024; 20:5071-5085. [PMID: 38887036 DOI: 10.1039/d4sm00259h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
In the last decade, research has focused on examining the fundamental interactions occurring in triglycerides, aiming to comprehend the self-assembly of crystalline nanoplatelets (CNPs) and their role in forming larger hierarchical structures essential for fat functionality. Microscopy research on CNPs frequently requires disruptive preparatory techniques, such as deoiling and sonication, to achieve quantitative outcomes. Conversely, X-ray scattering has proven to be an advantageous method for studying triglycerides, as little sample is needed to quantify the system's hierarchical structures. Specifically, ultra-small-angle X-ray scattering (USAXS) has emerged as a fitting technique for studying CNPs, owing to its length scale range falling between 25 nm and 3.49 μm. In this study, we characterized four different 30% fat dilutions of stearic acid-based fats in triolein, with various purities and preparation protocols. Samples were characterized by combining diverse microscopy techniques (cryo-SEM, TEM, polarized light and phase contrast microscopy) with synchrotron-radiation X-ray scattering (WAXS, SAXS, and USAXS). A shape-dependent model for the interpretation of USAXS data is proposed, overcoming some of the drawbacks linked to previously utilized models. CNPs are modeled as polydisperse parallelepipeds, and the aggregates are characterized by fractal dimensionality. This model offers novel insights into CNP cross-section, as well as aggregation. In the long run, we hope that the model will increase our understanding of CNP conformation and interactions, helping us design new fat systems on the mesoscale.
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Affiliation(s)
- Ivana A Penagos
- Food Structure and Function Research Group (FSF), Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
- Vandemoortele Centre 'Lipid Science and Technology', Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Fien De Witte
- Food Structure and Function Research Group (FSF), Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | - Tom Rimaux
- Vandemoortele Centre 'Lipid Science and Technology', Ghent University, Coupure Links 653, 9000 Ghent, Belgium
- Vandemoortele R&D Centre, Prins Albertlaan 79, 8870 Izegem, Belgium
| | | | - Isabel Pintelon
- Laboratory of Cell Biology and Histology, University of Antwerp, Universiteitsplein 1, 2610 Wilrijk, Belgium
- Antwerp Centre For Advanced Microscopy (ACAM), University of Antwerp, Universiteitsplein 1, 2610 Wilrijk, Belgium
| | - Koen Dewettinck
- Food Structure and Function Research Group (FSF), Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
- Vandemoortele Centre 'Lipid Science and Technology', Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Food Structure and Function Research Group (FSF), Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
- Vandemoortele Centre 'Lipid Science and Technology', Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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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.
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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.
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Bayrak M, Mata J, Conn C, Floury J, Logan A. Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion. Food Res Int 2023; 169:112810. [PMID: 37254386 DOI: 10.1016/j.foodres.2023.112810] [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: 12/22/2022] [Revised: 03/01/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
In recent years, small and ultra-small angle scattering techniques, collectively known as small angle scattering (SAS) have been used to study various food structures during the digestion process. These techniques play an important role in structural characterisation due to the non-destructive nature (especially when using neutrons), various in situ capabilities and a large length scale (of 1 nm to ∼20 μm) they cover. The application of these techniques in the structural characterisation of dairy products has expanded significantly in recent years. Casein, a major dairy protein, forms the basis of a wide range of gel structures at different length scales. These gel structures have been extensively researched utilising scattering techniques to obtain structural information at the nano and micron scale that complements electron and confocal microscopy. Especially, neutrons have provided opportunity to study these gels in their natural environment by using various in situ options. One such example is understanding changes in casein gel structures during digestion in the gastrointestinal tract, which is essential for designing personalised food structures for a wide range of food-related diseases and improve health outcomes. In this review, we present an overview of casein gels investigated using small angle and ultra-small angle scattering techniques. We also reviewed their digestion using newly built setups recently employed in various research. To gain a greater understanding of micro and nano-scale structural changes during digestion, such as the effect of digestive juices and mechanical breakdown on structure, new setups for semi-solid food materials are needed to be optimised.
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Affiliation(s)
- Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia.
| | - Charlotte Conn
- School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | | | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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Gao Y, Mao J, Meng Z. Network Structure and Nanoplatelet Characterization of the Edible Fat Crystallization in Low-Fat W/O Emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023. [PMID: 37339351 DOI: 10.1021/acs.langmuir.3c00278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/22/2023]
Abstract
Fat crystals provided the strength of the colloidal network in W/O emulsions and stabilized water droplets. To understand the stabilizing effect of fat-regulated emulsions, W/O emulsions with different edible fats were fabricated. The result indicated that more stable W/O emulsions were produced by palm oil (PO) and palm stearin (PS), whose proportions of fatty acids were similar. Meanwhile, water droplets inhibited the crystallization of emulsified fats but participated in the formation of the colloidal network with fat crystals in emulsions, and the Avrami equation showed a slower crystallization rate of emulsified fats than the corresponding fat blends. However, water droplets participated in the formation of a colloidal network of fat crystals in emulsions, and the adjacent fat crystals were connected through a bridge constructed by water droplets. Fats in the emulsion containing palm stearin crystallized faster and more easily formed the β-polymorph. The small-angle X-ray scattering (SAXS) data were interpreted by the unified fit model to determine the average size of crystalline nanoplatelets (CNPs). The larger CNPs (>100 nm) with a rough surface of emulsified fats and a uniform distribution of their aggregates was confirmed.
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Affiliation(s)
- Yujie Gao
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Jixian Mao
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
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Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks. J Colloid Interface Sci 2021; 607:1050-1060. [PMID: 34571294 DOI: 10.1016/j.jcis.2021.09.071] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 01/11/2023]
Abstract
HYPOTHESIS The rheology of milk fat, which is strongly related to its functionality, reflects multiscale structural transitions in the colloidal network formed by crystallizing triacylglycerols. EXPERIMENTS To relate rheology to structure, early stages of milk fat crystallization at 15-22 °C were studied combining different techniques; XRD and microscopy to study structural changes, NMR to quantify the different structures, and rheology to evaluate their effect on macroscopic properties. FINDINGS Network strength increased with the synchronized formation of micro- and nanostructures. A rheological response was only obtained when these structures became visibly connected on a microscale, and internal transitional changes could be detected with rheology. On the nanoscale, transitions were linked to the formation of specific crystal polymorphs. We quantified the formation of polymorphs commonly found in milk fat (α-2 and β1'-2) and of two less commonly obtained polymorphs: β-2 and β2'-2. For the first time, the formation of these polymorphs was quantified and related to the composition of fat. Besides providing insights into the complex phase behavior of milk fat, this study shows that the structural transitions involved can be characterized and quantified by combining XRD with NMR and be detected at an early stage using rheology and microscopy.
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Sarkar A, Soltanahmadi S, Chen J, Stokes JR. Oral tribology: Providing insight into oral processing of food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106635] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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7
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Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties. Food Chem 2021; 366:130533. [PMID: 34274704 DOI: 10.1016/j.foodchem.2021.130533] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 06/17/2021] [Accepted: 07/02/2021] [Indexed: 11/23/2022]
Abstract
We performed a multiscale study to understand the impact of pure exogenous compounds at low concentration on the crystallization of triacylglycerols (TAGs) in anhydrous milk fat (AMF). We selected butyric acid, an inhibitor of crystallization, and palmitic acid, a promotor, to investigate the influence of the chain length. Tripalmitin was also used as a promotor to assess the impact of fatty acid esterification. Melted blends containing the additives (1 wt%) were quenched at 25 °C. X-ray scattering data showed that AMF TAGs crystallized directly in the β'-2L form. The presence of additives did not modify the nanostructure of TAG crystals. However, they significantly altered the microstructure of AMF, as revealed by polarized light microscopy and rheology. This study emphasizes the interest of a multiscale approach to gain knowledge about the behavior of complex fat blends and of the use of modulators at low concentration to monitor their textural properties.
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8
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Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110801] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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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]
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10
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Montes de Oca-Avalos JM, Huck-Iriart C, Borroni V, Martínez KD, Candal RJ, Herrera ML. Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation. Curr Res Food Sci 2020; 3:113-121. [PMID: 32914127 PMCID: PMC7473382 DOI: 10.1016/j.crfs.2020.03.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1-4 wt%) or 4 wt% sodium caseinate and sucrose (2-8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoemulsions and hydrogels after 2.5 h of GDL addition, using the Guinier-Porod (GP) or the generalized GP models. Gelation process was followed by performing in situ temperature-controlled X-ray small angle scattering experiments (SAXS) using synchrotron radiation. In nanoemulsions, the calculated radius of gyration for oil nanodroplets (Rg oil ) decreased with increasing protein concentration and for the 4 wt% protein nanoemulsion, with increasing sucrose content. Calculated values of Rg oil were validated correlating them with experimental Z-average values as measured by dynamic light scattering (DLS). For hydrogels, radii of gyration for the sphere equivalent to the hydrogel scattering object (R gsph ) were close to 3 nm while correlation distances among building blocks (R g2 ) were dependent on formulation. They increased with increasing contents of sodium caseinate and sucrose. R g2 parameter linearly correlated with hydrogel strength (G' ∞ ): a more connected nanostructure led to a stronger hydrogel.
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Affiliation(s)
- Juan Manuel Montes de Oca-Avalos
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| | - Cristián Huck-Iriart
- Laboratorio de Cristalografía Aplicada, Escuela de Ciencia y Tecnología, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, Argentina
| | - Virginia Borroni
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| | - Karina Dafne Martínez
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| | - Roberto Jorge Candal
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, Argentina
| | - María Lidia Herrera
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
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11
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Meng X, Liu C, Cao C, Zheng Z, Su Q, Liu Y. L-ascorbyl palmitate modify the crystallization behavior of palm oil: Mechanism and application. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108999] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids. Food Res Int 2020; 128:108780. [PMID: 31955748 DOI: 10.1016/j.foodres.2019.108780] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 10/22/2019] [Accepted: 10/26/2019] [Indexed: 01/06/2023]
Abstract
As an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50% (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicity (AI), and thrombogenicity (TI) index, crystallization kinetics, polymorphism by Rietveld method (RM), microstructure, thermal behavior, solid fat content, and lipid compatibility was evaluated. The addition of vegetable oils reduced the saturated fatty acids, and the AI and TI indices of AMF, and increased the concentration of unsaturated, specifically omega-6 and -3 fatty acids. Although vegetable oils caused changes in nucleation and crystallization kinetics, the spherulitic and crystalline morphology and the β' polymorphism of AMF were maintained. The study demonstrated the possibility of using the crystal structure of AMF as a vehicle for unsaturated fatty acids in food formulations, as an alternative to nutritional supplementation. In addition, studies on the use of RM in blends made with AMF and vegetable oil have not been found in literature, thus demonstrating the relevance of the present study.
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14
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Velichko E, Tian B, Nikolaeva T, Koning J, van Duynhoven J, Bouwman WG. A versatile shear cell for investigation of structure of food materials under shear. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.12.046] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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15
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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.
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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.
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16
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Viriato RLS, Queirós MDS, da Gama MAS, Ribeiro APB, Gigante ML. Milk fat as a structuring agent of plastic lipid bases. Food Res Int 2018; 111:120-129. [DOI: 10.1016/j.foodres.2018.05.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/04/2018] [Accepted: 05/08/2018] [Indexed: 10/16/2022]
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17
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Chai XH, Meng Z, Cao PR, Liang XY, Piatko M, Campbell S, Koon Lo S, Liu YF. Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil. Food Chem 2018; 255:49-57. [DOI: 10.1016/j.foodchem.2018.02.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 01/20/2018] [Accepted: 02/05/2018] [Indexed: 11/29/2022]
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18
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Sánchez-Becerril M, Marangoni A, Perea-Flores M, Cayetano-Castro N, Martínez-Gutiérrez H, Andraca-Adame J, Pérez-Martínez J. Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.02.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Chai X, Meng Z, Jiang J, Cao P, Liang X, Piatko M, Campbell S, Lo SK, Liu Y. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil. Food Res Int 2018; 105:423-431. [DOI: 10.1016/j.foodres.2017.11.060] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 11/20/2017] [Accepted: 11/22/2017] [Indexed: 11/28/2022]
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20
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Ilavsky J, Zhang F, Andrews RN, Kuzmenko I, Jemian PR, Levine LE, Allen AJ. Development of combined microstructure and structure characterization facility for in situ and operando studies at the Advanced Photon Source. J Appl Crystallogr 2018; 51 Pt 3:10.1107/S160057671800643X. [PMID: 30996401 PMCID: PMC6463311 DOI: 10.1107/s160057671800643x] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Accepted: 04/26/2018] [Indexed: 11/11/2022] Open
Abstract
Following many years of evolutionary development, first at the National Synchrotron Light Source, Brookhaven National Laboratory, and then at the Advanced Photon Source (APS), Argonne National Laboratory, the APS ultrasmall-angle X-ray scattering (USAXS) facility has been transformed by several new developments. These comprise a conversion to higher-order crystal optics and higher X-ray energies as the standard operating mode, rapid fly scan measurements also as a standard operational mode, automated contiguous pinhole small-angle X-ray scattering (SAXS) measurements at intermediate scattering vectors, and associated rapid wide-angle X-ray scattering (WAXS) measurements for X-ray diffraction without disturbing the sample geometry. With each mode using the USAXS incident beam optics upstream of the sample, USAXS/SAXS/WAXS measurements can now be made within 5 min, allowing in situ and operando measurement capabilities with great flexibility under a wide range of sample conditions. These developments are described, together with examples of their application to investigate materials phenomena of technological importance. Developments of two novel USAXS applications, USAXSbased X-ray photon correlation spectroscopy and USAXS imaging, are also briefly reviewed.
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Affiliation(s)
- Jan Ilavsky
- X-ray Science Division, Advanced Photon Source, Argonne National Laboratory, 9700 South Cass Avenue, Argonne, IL 60439, USA
| | - Fan Zhang
- Materials Measurement Science Division, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, MD 20899, USA
| | - Ross N. Andrews
- X-ray Science Division, Advanced Photon Source, Argonne National Laboratory, 9700 South Cass Avenue, Argonne, IL 60439, USA
- Materials Science Division, Oak Ridge National Laboratory, 1 Bethel Valley Road, Oak Ridge, TN 37830, USA
| | - Ivan Kuzmenko
- X-ray Science Division, Advanced Photon Source, Argonne National Laboratory, 9700 South Cass Avenue, Argonne, IL 60439, USA
| | - Pete R. Jemian
- X-ray Science Division, Advanced Photon Source, Argonne National Laboratory, 9700 South Cass Avenue, Argonne, IL 60439, USA
| | - Lyle E. Levine
- Materials Science and Engineering Division, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, MD 20899, USA
| | - Andrew J. Allen
- Materials Measurement Science Division, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, MD 20899, USA
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Nikolaeva T, Adel RD, Velichko E, Bouwman WG, Hermida-Merino D, Van As H, Voda A, van Duynhoven J. Networks of micronized fat crystals grown under static conditions. Food Funct 2018; 9:2102-2111. [DOI: 10.1039/c8fo00148k] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Dispersions of micronized fat crystals (MFCs) in oil form a weak-interaction network organized by crystal aggregates in a continuous net of crystalline nanoplatelets.
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Affiliation(s)
- T. Nikolaeva
- Laboratory of Biophysics
- Wageningen University
- Wageningen
- The Netherlands
- MAGNEtic resonance research FacilitY (MAGNEFY)
| | - R. den Adel
- Unilever R&D
- Olivier van Noortlaan 120
- 3133 AT Vlaardingen
- The Netherlands
| | - E. Velichko
- Faculty of Applied Sciences
- Delft University of Technology
- Delft
- The Netherlands
| | - W. G. Bouwman
- Faculty of Applied Sciences
- Delft University of Technology
- Delft
- The Netherlands
| | - D. Hermida-Merino
- DUBBLE CRG/ESRF
- Netherlands Organisation for Scientific Research (NWO)
- Grenoble Cedex
- France
| | - H. Van As
- Laboratory of Biophysics
- Wageningen University
- Wageningen
- The Netherlands
- MAGNEtic resonance research FacilitY (MAGNEFY)
| | - A. Voda
- Unilever R&D
- Olivier van Noortlaan 120
- 3133 AT Vlaardingen
- The Netherlands
| | - J. van Duynhoven
- Laboratory of Biophysics
- Wageningen University
- Wageningen
- The Netherlands
- Unilever R&D
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22
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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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23
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Uzun S, Ilavsky J, Padua GW. Characterization of zein assemblies by ultra-small-angle X-ray scattering. SOFT MATTER 2017; 13:3053-3060. [PMID: 28386615 DOI: 10.1039/c6sm02717b] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Zein, a major corn protein, has an amphiphilic molecule capable of self-assembling into distinctly different structures, i.e., rods, sheets, and spheres. In this work, ultra-small-angle X-ray scattering (USAXS) was applied to investigate the formation of self-assembled zein structures in binary solvent systems of ethanol and water. The study included observing structural changes due to aging. Three distinctive regions, each corresponding to different co-existing structures having a hierarchical organization, were observed in zein-solvent systems. Rod shaped (Rg = 1.5-2.5 nm, P = 1) primary structural units were identified, believed to be molecular zein. Two-dimensional sheet-like structures (Rg = 80-200 nm, 2 < P < 3) were observed, believed to be formed by primary units first assembled into one-dimensional fibers and then into 2D sheet structures. Also, large three-dimensional spherical aggregates were observed (Rg > 1000 nm, P = 4), believed to have assembled from two-dimensional sheet structures. Aging did not change the size or the shape of the primary units, but USAXS detected changes in Rg and P values of the intermediate structures, pointing to a further level of self-assembly where proteins develop a more regular and organized structure. The viscoelastic moduli (G' and G''), the consistency index (K) and the flow behavior index (n), were also measured to investigate the effect of zein structural development by self-assembly on rheological behavior. Samples became more solid-like with aging. Raman spectra suggested that zein underwent secondary structure transformations from α-helix to β-sheets, which influenced the size and morphology of molecular assemblies and ultimately the rheological properties of zein solutions.
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Affiliation(s)
- Suzan Uzun
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 West Pennsylvania Avenue, AESB, Urbana, IL 61801, USA.
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24
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Ramel PR, Marangoni AG. Characterization of the polymorphism of milk fat within processed cheese products. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.03.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Ramel PR, Co ED, Acevedo NC, Marangoni AG. Structure and functionality of nanostructured triacylglycerol crystal networks. Prog Lipid Res 2016; 64:231-242. [DOI: 10.1016/j.plipres.2016.09.004] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 09/28/2016] [Accepted: 09/29/2016] [Indexed: 12/20/2022]
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