1
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Mao J, Gao Y, Meng Z. Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals. Food Chem 2023; 399:133877. [DOI: 10.1016/j.foodchem.2022.133877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 07/09/2022] [Accepted: 08/05/2022] [Indexed: 10/15/2022]
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2
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Yin X, Liu W, Meng P, Yang G, Chen J. Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin. J Oleo Sci 2022; 71:1427-1438. [PMID: 36089396 DOI: 10.5650/jos.ess22017] [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: 11/13/2022] Open
Abstract
Blend oils composed by leaf lard (LL) and cottonseed oil stearin (COS) were prepared and the thermal property, microstructure and crystallization of these blends were investigated in the present study. Solid fat content (SFC), thermal behaviors, triacylglycerols composition, crystal structure and morphology of the LL and COS blends were determined by pulsed nuclear magnetic resonance (pNMR), differential scanning calorimetry (DSC), high-performance liquid chromatography (HPLC), X-ray diffractometer (XRD) and polarized light microscope (PLM), respectively. SFC profiles and iso-solid diagrams indicated that SFCs of all blends were almost close to the weighted averages of the fat components at temperatures beyond 20°C; however, below 20°C, SFCs of blends exhibited higher than those of the weighted averages of the fat components. With the content of COS increasing, palmitic acid and linoleic acid in the blends increased, while stearic acid and oleic acid decreased; monounsaturated-disaturated (USS) and triunsaturated (UUU) glycerides in the blends enhanced, while monosaturated-diunsaturated (UUS) glycerides declined. The melting temperature of the blends decreased with the increase of COS content. The crystal forms in LL were β' and β, and the packing pattern was double and triple chain length (2L and 3L). With COS in blends increasing, β' form crystals and 3L pattern reduced. Polarized light micrographs showed that the number of crystal particles in the blends raised with the increase of COS content, meanwhile, the grainsize of the sample gradually decreased. Visual appearances of the blends indicated that blending LL with COS could efficiently reduce the graininess of LL. The addition of COS had a significant effect on the crystallization behavior of LL. LL presented one-step crystallization at 10°C and 20°C, while COS showed two-step crystallization at 10°C and one-step crystallization at 20°C. However, the blends exhibited obvious two-step crystallization at 10°C, one-step or slight two-step crystallization at 20°C.
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Affiliation(s)
- Xiaolin Yin
- School of Food Science and Engineering, Henan University of Technology
| | - Wei Liu
- School of Food Science and Engineering, Henan University of Technology
| | - Pengcheng Meng
- School of Food Science and Engineering, Henan University of Technology
| | - Guolong Yang
- School of Food Science and Engineering, Henan University of Technology
| | - Jingnan Chen
- School of Food Science and Engineering, Henan University of Technology
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3
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Alishevich K, Berčíková M, Kyselka J, Sasínová K, Honzíková T, Šimicová P, Šmidrkal J, Rohlíček J, Filip V. Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS). FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09761-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems. Food Res Int 2022; 161:111814. [DOI: 10.1016/j.foodres.2022.111814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
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5
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Macridachis J, Bayés-García L, Calvet T. Solid phase behavior of mixture systems based on tripalmitoyl glycerol and monounsaturated triacylglycerols forming a molecular compound. Phys Chem Chem Phys 2022; 24:3749-3760. [DOI: 10.1039/d1cp05361b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Differential scanning calorimetry and X-ray diffraction were used to investigate the mixing behavior of triacylglycerol (TAG) mixtures of PPP/PPO (tripalmitoyl glycerol/1,2-dipalmitoyl-3-oleoyl-rac-glycerol) and PPP/MCPOP/PPO (being MCPOP/PPO the equimolecular blend of 1,3-dipalmitoyl-2-oleoyl-glycerol...
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6
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Seilert J, Rudolph‐Flöter S, Flöter E. On the Relation of Entropy and Enthalpy of Fusion in Triglycerides. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100098] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Julia Seilert
- Department of Food Process Engineering Technical University Berlin Seestr. 13 Berlin 13353 Germany
| | - Susanne Rudolph‐Flöter
- Department of Food Process Engineering Technical University Berlin Seestr. 13 Berlin 13353 Germany
| | - Eckhard Flöter
- Department of Food Process Engineering Technical University Berlin Seestr. 13 Berlin 13353 Germany
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7
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Seilert J, Flöter E. A Configurational Approach to Model Triglyceride Pure Component Properties. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Julia Seilert
- Department of Food Process Engineering Technical University Berlin Seestr. 13 13353 Berlin Germany
| | - Eckhard Flöter
- Department of Food Process Engineering Technical University Berlin Seestr. 13 13353 Berlin Germany
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8
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Seilert J, Moorthy AS, Kearsley AJ, Flöter E. Revisiting a model to predict pure triglyceride thermodynamic properties: parameter optimization and performance. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Julia Seilert
- Department of Food Process Engineering Technical University Berlin Berlin Germany
- Applied and Computational Mathematics Division National Institute of Standards and Technology Gaithersburg Maryland USA
| | - Arun S. Moorthy
- Mass Spectrometry Data Center National Institute of Standards and Technology Gaithersburg Maryland USA
| | - Anthony J. Kearsley
- Applied and Computational Mathematics Division National Institute of Standards and Technology Gaithersburg Maryland USA
| | - Eckhard Flöter
- Department of Food Process Engineering Technical University Berlin Berlin Germany
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9
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Bin Sintang MD, Danthine S, Tavernier I, Van de Walle D, Doan CD, Aji Muhammad DR, Rimaux T, Dewettinck K. Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106623] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Macridachis J, Bayés-García L, Calvet T. Mixing Phase Behavior of Tripalmitin and Oleic-Rich Molecular Compound-Forming Triacylglycerols. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c00324] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jorge Macridachis
- Departament de Mineralogia, Petrologia i Geologia Aplicada, Facultat de Ciències de la Terra, Universitat de Barcelona, Martí i Franquès s/n, Barcelona E-08028, Spain
| | - Laura Bayés-García
- Departament de Mineralogia, Petrologia i Geologia Aplicada, Facultat de Ciències de la Terra, Universitat de Barcelona, Martí i Franquès s/n, Barcelona E-08028, Spain
| | - Teresa Calvet
- Departament de Mineralogia, Petrologia i Geologia Aplicada, Facultat de Ciències de la Terra, Universitat de Barcelona, Martí i Franquès s/n, Barcelona E-08028, Spain
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11
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Systematic Investigation of Co-Crystallization Properties in Binary and Ternary Mixtures of Triacylglycerols Containing Palmitic and Oleic Acids in Relation with Palm Oil Dry Fractionation. Foods 2020; 9:foods9121891. [PMID: 33352928 PMCID: PMC7766937 DOI: 10.3390/foods9121891] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/06/2020] [Accepted: 12/10/2020] [Indexed: 11/17/2022] Open
Abstract
This work investigates the molecular interactions within the main triacylglycerols constitutive of palm oil, all having a key role in the multi-step dry fractionation process. Identification of these interactions is possible thanks to the establishment of binary and ternary phase diagrams, using differential scanning calorimetry (DSC) and powder X-ray diffraction (XRD) at variable temperature. The following systems were selected: PPP-POP, PPP-OPP, PPP-POO, POP-OPP, POP-POO, OPP-POO, PPP-POP-POO and PPP-OPP-POO (P: palmitic acid and O: oleic acid), and analyzed in direct mode (heating at 5 °C/min., after melting and quenching at -60 °C), and after tempering for three months at 20 °C (tempered mode). DSC makes it possible to bring out crystallization and melting phenomena associated to polymorphic transitions, which are further characterized (crystalline forms) by XRD. The results show that unsaturated are poorly soluble in fully saturated triacylglycerols, that the intersolubility decreases in proportion to the number of unsaturated fatty acids, that positional isomerism (POP/OPP) has a major impact, that OPP may induce formation of molecular compounds and that co-crystallization properties are highly modified by tempering depending on the polymorphic properties of the systems. This provides a better understanding and allows for effective control of the palm oil dry fractionation process.
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12
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Detry R, Van Hoed V, Sterckx J, Deledicque C, Sato K, Blecker C, Danthine S. Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000155] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Roxane Detry
- Gembloux Agro‐Bio Tech TERRA University of Liège Avenue de la faculté d'Agronomie 2B Gembloux 5030 Belgium
| | - Vera Van Hoed
- Industrialaan 25 Puratos nv Zone Maalbeek, 1702 Groot‐Bijgaarden Belgium
| | - Jérôme Sterckx
- Industrialaan 25 Puratos nv Zone Maalbeek, 1702 Groot‐Bijgaarden Belgium
| | | | - Kiyotaka Sato
- Hiroshima University 1‐4‐4, Kagamiyama Higashihiroshima 739–8528 Japan
| | - Christophe Blecker
- Gembloux Agro‐Bio Tech TERRA University of Liège Avenue de la faculté d'Agronomie 2B Gembloux 5030 Belgium
| | - Sabine Danthine
- Gembloux Agro‐Bio Tech TERRA University of Liège Avenue de la faculté d'Agronomie 2B Gembloux 5030 Belgium
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13
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Nguyen V, Rimaux T, Truong V, Dewettinck K, Van Bockstaele F. Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization. Food Res Int 2020; 137:109412. [PMID: 33233099 DOI: 10.1016/j.foodres.2020.109412] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 06/01/2020] [Accepted: 06/03/2020] [Indexed: 10/24/2022]
Abstract
The application of dynamic-crystallization (a combination of shear with rapid cooling) often plays an important role in the production of industrial fat-based products such as shortenings/margarines but has been rarely reported. In this study, three blends of palm oil (PO) with anhydrous milk fat (AMF) (0, 25 and 50% AMF, w/w) were rapidly crystallized under static (using freezer) and dynamic conditions (using a benchtop scraped surface heat exchanger). Various techniques including differential scanning calorimetry (DSC), X-ray diffraction (XRD), polarized light microscopy (PLM), rheology and texture analysis were applied to investigate physicochemical properties of fat blends as well as their crystal morphology upon the long-term storage (4 weeks) at 5 °C and 15 °C. The results revealed that high cooling rate of dynamic-crystallization not only affected melting behavior of fat blends but also prevented the polymorphic transformation from β' to β crystals. Besides, the application of shear during fat crystallization helped to improve significantly the gel strength of produced shortenings. Although post-crystallization of low melting triacylglycerols (TAGs) occurred for all produced shortenings during storage at 5 °C which was accompanying with a firmness increase, it was more considerable for samples owning higher AMF content. Moreover, this phenomenon promoted the sintering as well as Ostwald ripening between fat crystals of dynamic-crystallized fat blends resulting in the formation of unwanted large aggregates (or granular crystals) with the size ranging from 100 to 500 μm.
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Affiliation(s)
- Viet Nguyen
- Food Structure and Function Research Group, Faculty of Bioscience Engineering, Ghent University, Belgium; Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Belgium; Department of Chemical Engineering, Nong Lam University-HCM City, Viet Nam.
| | - Tom Rimaux
- Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Belgium; Vandemoortele R&D, Izegem, Belgium.
| | - Vinh Truong
- Department of Chemical Engineering, Nong Lam University-HCM City, Viet Nam.
| | - Koen Dewettinck
- Food Structure and Function Research Group, Faculty of Bioscience Engineering, Ghent University, Belgium; Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Belgium.
| | - Filip Van Bockstaele
- Food Structure and Function Research Group, Faculty of Bioscience Engineering, Ghent University, Belgium; Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Belgium.
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14
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Nakanishi K, Ueno S. Mixing Ratio and Cooling Rate Dependence of Molecular Compound Formation in OPO/POP Binary Mixture. Molecules 2020; 25:molecules25225253. [PMID: 33187260 PMCID: PMC7696866 DOI: 10.3390/molecules25225253] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 11/16/2022] Open
Abstract
Owing to the increasing reports of the harmful effects of trans and saturated fatty acids, the demand for trans- and saturated-fatty-acid-free oil and fat products is increasing among consumers. However, it is difficult to maintain the product stability and shape retention of such oil and fat products. As a result, there is a high demand in the processed oil and fat industry to develop solutions to such problems. Herein, we used molecular compound (MC) crystals in an attempt to find alternatives to trans and saturated fatty acids. The MCs used were 1,3-dioleoyl-2-palmitoyl-sn-glycerol (OPO) and 1,3-dipalmitoyl-2-oleoyl-sn-glycerol (POP)—the main components of lard and palm oil, respectively. We believe that OPO and POP can be used to obtain no-trans, low-saturation, and high-oleic-acid oil and fat products. Optimal conditions for efficient MC crystallization were examined by changing the oil and fat composition under rapid cooling conditions assuming industrial cooling process by using differential scanning calorimetry and synchrotron radiation time-resolved X-ray diffraction methods. It was concluded that the increase in OPO concentration destabilized MC formation, while the increase in POP concentration stabilized it under rapid cooling conditions. As a result, it was shown that MC crystals can be efficiently obtained by reducing the degree of POP supercooling.
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Affiliation(s)
| | - Satoru Ueno
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima 739-8528, Japan
- Correspondence: ; Tel.: +81-82-424-7934
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15
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Macridachis-González J, Bayés-García L, Calvet T. An Insight into the Solid-State Miscibility of Triacylglycerol Crystals. Molecules 2020; 25:E4562. [PMID: 33036267 PMCID: PMC7583920 DOI: 10.3390/molecules25194562] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/02/2020] [Accepted: 10/04/2020] [Indexed: 11/28/2022] Open
Abstract
The crystallization properties of triacylglycerols (TAGs) strongly determine the functional properties of natural lipids. The polymorphic and mixing phase behavior of TAG molecules have long been, and still are, a hot topic of research with special relevance for the cosmetic, pharmaceutical, and food industry. To avoid the difficulties arising from the study of whole real fats, studies at the molecular level on mixtures of a limited number of TAGs has become an indispensable tool to identify the underlying causes of the physical properties in lipid systems. In particular, phase diagrams of binary mixtures of TAGs exhibiting a different degree of heterogeneity (monoacid or mixed fatty acids; molecular symmetry; the presence of cis or trans double bonds) have resulted in a significant breakthrough in our knowledge about structure-interaction-function relationships. The present work aims to provide an overview of the main reports regarding binary and ternary TAG systems, from the early studies to the most recent developments.
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Affiliation(s)
- Jorge Macridachis-González
- Departament de Mineralogia, Petrologia i Geología Aplicada, Facultat de Ciències de la Terra, Universitat de Barcelona, 08028 Barcelona, Spain; (L.B.-G.); (T.C.)
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16
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West R, Rousseau D. Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12397] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Ryan West
- Department of Chemistry and Biology Ryerson University Toronto M5B 2K3 Ontario Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology Ryerson University Toronto M5B 2K3 Ontario Canada
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17
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Watanabe S, Yoshikawa S, Sato K. Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals. Food Chem 2020; 339:127808. [PMID: 32829241 DOI: 10.1016/j.foodchem.2020.127808] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/05/2020] [Accepted: 08/08/2020] [Indexed: 12/19/2022]
Abstract
This paper reports an experimental study of the formation and properties of dark chocolate prepared using novel CB alternative fats (CBAs): symmetric (OSatO) and asymmetric (SatSatO) mixed-acid triacylglycerols (TAGs), in which Sat and O represent saturated fatty acids (stearic:S + palmitic:P) and oleic acid moieties, respectively. It was found that the ternary fat mixtures of CB/SatSatO/OSatO with a ratio of CB/(SatSatO + OSatO) of 1:1 formed the most stable β-form of the double chain length (DCL) structure (β-2), which revealed sufficient hardness and sharp melting profiles around body temperature without tempering processes. Fat bloom formation was not observed in dark chocolate with CBAs at ratios of CB/SatSatO/OSatO of 50/20/30-50/0/50 during the one-year storage test at temperatures between 15 °C and 30 °C. Overall, the present study has shown that fat mixtures made of CB/SatSatO/OSatO, which are rich in oleic acid moieties, can be employed as a cocoa butter equivalent (CBE) fat without tempering procedures.
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Affiliation(s)
| | | | - Kiyotaka Sato
- Hiroshima University, Higashi-Hiroshima 739-8528, Japan.
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18
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Bin Sintang MD, Danthine S, Khalenkow D, Tavernier I, Tzompa Sosa DA, Julmohammad NB, Van de Walle D, Rimaux T, Skirtach A, Dewettinck K. Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation. Chem Phys Lipids 2020; 230:104912. [DOI: 10.1016/j.chemphyslip.2020.104912] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 04/03/2020] [Accepted: 04/11/2020] [Indexed: 02/06/2023]
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19
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Broadhurst CL, Schmidt WF, Qin J, Chao K, Kim MS. Continuous Gradient Temperature Raman Spectroscopy of Fish Oils Provides Detailed Vibrational Analysis and Rapid, Nondestructive Graphical Product Authentication. Molecules 2018; 23:molecules23123293. [PMID: 30545062 PMCID: PMC6320940 DOI: 10.3390/molecules23123293] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/04/2018] [Accepted: 12/05/2018] [Indexed: 01/02/2023] Open
Abstract
Background: Gradient temperature Raman spectroscopy (GTRS) applies the continuous temperature gradients utilized in differential scanning calorimetry (DSC) to Raman spectroscopy, providing a new means for rapid high throughput material identification and quality control. Methods: Using 20 Mb three-dimensional data arrays with 0.2 °C increments and first/second derivatives allows complete assignment of solid, liquid and transition state vibrational modes. The entire set or any subset of the any of the contour plots, first derivatives or second derivatives can be utilized to create a graphical standard to quickly authenticate a given source. In addition, a temperature range can be specified that maximizes information content. Results: We compared GTRS and DSC data for five commercial fish oils that are excellent sources of docosahexaenoic acid (DHA; 22:6n-3) and eicosapentaenoic acid (EPA; 20:5n-3). Each product has a unique, distinctive response to the thermal gradient, which graphically and spectroscopically differentiates them. We also present detailed Raman data and full vibrational mode assignments for EPA and DHA. Conclusion: Complex lipids with a variety of fatty acids and isomers have three dimensional structures based mainly on how structurally similar sites pack. Any localized non-uniformity in packing results in discrete “fingerprint” molecular sites due to increased elasticity and decreased torsion.
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Affiliation(s)
- C Leigh Broadhurst
- Sensors Development Laboratory, Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705, USA.
- Department of Mechanical Engineering, University of Maryland Baltimore County, Baltimore, MD 21250, USA.
| | - Walter F Schmidt
- Sensors Development Laboratory, Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705, USA.
| | - Jianwei Qin
- Sensors Development Laboratory, Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705, USA.
| | - Kuanglin Chao
- Sensors Development Laboratory, Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705, USA.
| | - Moon S Kim
- Sensors Development Laboratory, Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705, USA.
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20
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Ladd Parada M, Sadeghpour A, Vieira J, Povey M, Rappolt M. Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the α-Phase (Part II). J Phys Chem B 2018; 122:10330-10336. [PMID: 30351126 DOI: 10.1021/acs.jpcb.8b06708] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The early-stage crystallization behavior in a triacylglycerol mixture has been investigated on the nanoscale with a novel global small-angle X-ray scattering analysis technique. This method has been tailored for the determination of the electron density profiles (EDPs) replicating both (i) the nanostructural texture of molten triacylglycerols (TAGs) (refer to "Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the Molten State (Part I)" of this publication series) and (ii) the lamellar structure of the metastable α-polymorph. In a first stage, the α-phase scattering contribution alone was examined by classical Fourier analysis as well as by globally fitting the data, leading to practically identical EDPs. On the basis of these findings, we extended our analysis to the entire X-ray scattering contribution arising from molten TAGs and the solid α-phase fraction. Remarkably, the experimental and theoretical data agree very well, providing for the first time a detailed nanostructural understanding about the coexisting molecular assemblies. This, in turn, also allowed us to quantitatively determine the solid fat content (SFC) with X-ray scattering data. Our new theoretical approach for measurement of SFC is based on the global analysis of small-angle scattering/diffraction patterns, and the SFC results are in good agreement with values obtained from other techniques such as NMR spectroscopy.
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Affiliation(s)
- Marjorie Ladd Parada
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Amin Sadeghpour
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K.,Department of Materials Meet Life , Center for X-ray Analytics, Empa , 8600 St. Gallen , Switzerland
| | | | - Megan Povey
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Michael Rappolt
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
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21
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Sadeghpour A, Parada ML, Vieira J, Povey M, Rappolt M. Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the Molten State (Part I). J Phys Chem B 2018; 122:10320-10329. [PMID: 30351127 DOI: 10.1021/acs.jpcb.8b06704] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The study of triacylglycerols (TAGs) in their molten state is of fundamental importance for a deeper understanding of the TAG crystallization processes, being highly relevant for both manufacturing and medical applications. Although different models have been proposed to explain the nanostructured nature of the fluid state of TAGs, none of them are fully satisfactory. In this paper, we propose a new model consisting of positionally uncorrelated lamellar TAG assemblies embedded in an isotropic medium that assist as prenucleating structures. This model was validated by applying a novel global fitting method, resulting in an excellent agreement with the small-angle X-ray scattering data. A deeper analysis of the scattering patterns at different temperatures, both in cooling and heating directions, allowed us further to detect the crystalline traces of TAGs even after heating to 40 °C and record, on cooling, the onset of crystallization at 30-25 °C. The application of the presented novel model not only explains the outstandingly structured fluid of molten TAGs, but also lays the basis for analyzing first the crystallization steps in greater detail, which is outlined in our follow-up paper "Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the α-Phase (Part II)".
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Affiliation(s)
- Amin Sadeghpour
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K.,Department of Materials Meet Life, Empa , Swiss Federal Laboratories for Materials Science and Technology , 8600 St. Gallen , Switzerland
| | - Marjorie Ladd Parada
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | | | - Megan Povey
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
| | - Michael Rappolt
- School of Food Science and Nutrition , University of Leeds , Leeds LS2 9JT , U.K
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22
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Watanabe S, Yoshikawa S, Arishima T, Sato K. Polymorphism and Mixing Phase Behavior in Ternary Mixture Systems of SOS-SSO-OSO: Formation of Molecular Compound Crystals. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12054] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shimpei Watanabe
- Hannan Section Oils & Fats R&D Department, Fuji Oil Co., Ltd.; 1 Sumiyoshi-cho, Izumisano-shi, Osaka 598-8540 Japan
| | - Shinichi Yoshikawa
- Hannan Section Oils & Fats R&D Department, Fuji Oil Co., Ltd.; 1 Sumiyoshi-cho, Izumisano-shi, Osaka 598-8540 Japan
| | - Toshiharu Arishima
- Hannan Section Oils & Fats R&D Department, Fuji Oil Co., Ltd.; 1 Sumiyoshi-cho, Izumisano-shi, Osaka 598-8540 Japan
| | - Kiyotaka Sato
- Faculty of Applied Biological Science, Hiroshima University; Higashi-Hiroshima 739-8528 Japan
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23
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Nakanishi K, Mikiya Y, Ishiguro T, Ueno S. Crystallization Behavior of Molecular Compound in Binary Mixture System of 1,3-Dioleoyl-2-Palmitoyl-sn
-Glycerol and 1,3-Dipalmitoyl-2-Oleoyl-sn
-Glycerol. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Kengoh Nakanishi
- Technical Department, Foods Division; Miyoshi Oil & Fat Co. Ltd, 4-66-1, Horikiri Katsushika-ku; Tokyo 124-8510 Japan
- Graduate School of Biosphere Science; Hiroshima University, 1-4-4 Kagamiyama; Higashi-Hiroshima City Hiroshima 739-8528 Japan
| | - Yumi Mikiya
- Technical Department, Foods Division; Miyoshi Oil & Fat Co. Ltd, 4-66-1, Horikiri Katsushika-ku; Tokyo 124-8510 Japan
| | - Takashi Ishiguro
- Technical Department, Foods Division; Miyoshi Oil & Fat Co. Ltd, 4-66-1, Horikiri Katsushika-ku; Tokyo 124-8510 Japan
| | - Satoru Ueno
- Graduate School of Biosphere Science; Hiroshima University, 1-4-4 Kagamiyama; Higashi-Hiroshima City Hiroshima 739-8528 Japan
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24
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Zhang L, Ueno S, Sato K. Binary Phase Behavior of Saturated-Unsaturated Mixed-Acid Triacylglycerols—A Review. J Oleo Sci 2018; 67:679-687. [DOI: 10.5650/jos.ess17263] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Lu Zhang
- School of Food and Bioengineering, Zhengzhou University of Light Industry
- Collaborative Innovation Center of Food Production and Safety
| | - Satoru Ueno
- Faculty of Applied Biological Science, Hiroshima University
| | - Kiyotaka Sato
- Faculty of Applied Biological Science, Hiroshima University
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25
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Bayés-García L, Calvet T, Cuevas-Diarte M, Ueno S. From Trioleoyl glycerol to extra virgin olive oil through multicomponent triacylglycerol mixtures: Crystallization and polymorphic transformation examined with differential scanning calorimetry and X-ray diffration techniques. Food Res Int 2017; 99:476-484. [DOI: 10.1016/j.foodres.2017.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 06/02/2017] [Accepted: 06/02/2017] [Indexed: 10/19/2022]
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26
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Yoshikawa S, Kida H, Matsumura Y, Sato K. Adding talc particles improves physical properties of palm oil‐based shortening. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500283] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Haruyasu Kida
- R&D Division for Future CreationFuji Oil Co., Ltd.TsukubamiraiJapan
| | - Yasuki Matsumura
- Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of AgricultureKyoto UniversityUjiJapan
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