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MacWilliams SV, Clulow AJ, Gillies G, Beattie DA, Krasowska M. Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces. Adv Colloid Interface Sci 2024; 326:103138. [PMID: 38522289 DOI: 10.1016/j.cis.2024.103138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 03/26/2024]
Abstract
This review focuses on the current understanding regarding lipid crystallisation at oil-water interfaces. The main aspects of crystallisation in bulk lipids will be introduced, allowing for a more comprehensive overview of the crystallisation processes within emulsions. Additionally, the properties of an emulsion and the impact of lipid crystallisation on emulsion stability will be discussed. The effect of different emulsifiers on lipid crystallisation at oil-water interfaces will also be reviewed, however, this will be limited to their impact on the interfacial crystallisation of monoglycerides and diglycerides. The final part of the review highlights the recent methodologies used to study crystallisation at oil-water interfaces.
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Affiliation(s)
- Stephanie V MacWilliams
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
| | - Andrew J Clulow
- Australian Synchrotron, ANSTO, 800 Blackburn Road, Clayton, VIC 3168, Australia
| | - Graeme Gillies
- Fonterra Research and Development Centre, Dairy Farm Road, Fitzherbert, Palmerston North 4442, New Zealand
| | - David A Beattie
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia
| | - Marta Krasowska
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
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Korma SA, Li L, Wei W, Liu P, Zhang X, Bakry IA, An P, Abdrabo KAE, Manzoor MF, Umair M, Cacciotti I, Lorenzo JM, Conte-Junior CA. A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization. Biomolecules 2022; 12:biom12050730. [PMID: 35625657 PMCID: PMC9138446 DOI: 10.3390/biom12050730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 05/18/2022] [Accepted: 05/20/2022] [Indexed: 11/16/2022] Open
Abstract
Goat milk (GM) is an excellent alternative to cow milk and has recently been used in commercial infant formula preparation due to its superior fat composition. Here, the fatty acid (FA) composition, triacylglycerol (TAG) molecular species, thermal behavior and infrared spectra of extracted milk fat from the milk of the two main breeds of dairy goat bred in China (Guanzhong GM (GZG) and Xinong Saanen GM (XSG)) are investigated. Gas chromatography, Fourier-transform infrared spectroscopy, differential scanning calorimetry and ultra-performance convergence chromatography with quadrupole time-of-flight mass spectrometry are applied. The obtained results evidence significant fat compositional differences based on the breed that produced the considered GM. The major FAs in both GM fats were capric (C10:0), myristic (C14:0), palmitic (C16:0), stearic (C18:0) and oleic (C18:1 n-9c). GZG presented a higher content of medium-chain saturated FAs, while XSG had higher unsaturated FAs with higher ratios of L/Ln and n-6/n-3. A total of 339 and 359 TAGs were detected and quantified in GZG and XSG, and the major TAGs were those of m/z 740.6712 (14.10 ± 0.27%) and m/z 684.6094 (10.94 ± 0.02%), respectively. Milk TAGs of GZG and XSG showed 24–54 and 26–54 total acyl carbon numbers with a 0–4 and 0–5 double bond number at 68 and 72 various retention times, respectively. Thermal analysis showed that all GM fat samples melted below normal body temperature. Infrared spectra revealed higher absorption values of GZG milk fat. This study provides valuable information to the dairy industry sector about GM fat produced in China, assessing the appropriateness of Chinese GM fat to be applied in Chinese infant formula.
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Affiliation(s)
- Sameh A. Korma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (S.A.K.); (P.L.); (P.A.); (K.A.E.A.); (M.F.M.)
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Li Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (S.A.K.); (P.L.); (P.A.); (K.A.E.A.); (M.F.M.)
- Sino-Singapore International Joint Research Institute, Guangzhou 510000, China
- Correspondence: (L.L.); (W.W.); Tel.: +86-208-711-4262 (L.L.); +86-510-858-767-99 (W.W.)
| | - Wei Wei
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
- Correspondence: (L.L.); (W.W.); Tel.: +86-208-711-4262 (L.L.); +86-510-858-767-99 (W.W.)
| | - Pengzhan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (S.A.K.); (P.L.); (P.A.); (K.A.E.A.); (M.F.M.)
| | - Xinghe Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Ibrahim A. Bakry
- Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig 44519, Egypt;
| | - Peipei An
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (S.A.K.); (P.L.); (P.A.); (K.A.E.A.); (M.F.M.)
| | - Khaled A. E. Abdrabo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (S.A.K.); (P.L.); (P.A.); (K.A.E.A.); (M.F.M.)
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (S.A.K.); (P.L.); (P.A.); (K.A.E.A.); (M.F.M.)
| | - Muhammad Umair
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, Shenzhen 518060, China;
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, 00166 Roma, Italy;
| | - José M. Lorenzo
- Centro Tecnológico de La Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidade de Vigo, 32004 Ourense, Spain
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
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Liu C, Zheng Z, Xi C, Liu Y. Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions. J Colloid Interface Sci 2020; 587:417-428. [PMID: 33370663 DOI: 10.1016/j.jcis.2020.12.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/28/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Lipid crystallization in O/W emulsions is essential to control the release of nutrients and to food structuring. While few information is involved in adjusting and controlling the performance of emulsions by adjusting oil phase crystallization behavior. We herein developed a novel strategy for designing lipid crystallization inside oil droplets by natural waxes to modify the O/W emulsion properties. Natural waxes, the bio-based and sustainable materials, displayed a high efficiency in modifying the crystallization behavior, droplet surface and shape, as well as the overall performance of emulsions. Specifically, waxes induced the formation of a new hydrocarbon chain distances of 3.70 and 4.15 Å and slightly decreased the lamellar distance (d001) of the single crystallites, thus forming the large and rigid crystals in droplets. Interestingly, these large and rigid crystals in droplets tended to penetrate the interface film, forming the crystal bumps on the droplet surface and facilitating non-spherical shape transformation. The presence of rice bran wax (RW) and carnauba wax (CW) induced the droplet shape into ellipsoid and polyhedron shape, respectively. Furthermore, the uneven interface and non-spherical shape transformation promoted the crystalline droplet-droplet interaction, fabricating a three-dimensional network structure in O/W emulsions. Finally, both linear and nonlinear rheology strongly supported that waxes enhanced the crystalline droplet-droplet interaction and strengthened the network in O/W emulsions. Our findings give a clear insight into the effects of adding natural waxes into oil phase on the crystalline and physical behavior of emulsions, which provides a direction for the design and control of emulsion performance.
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Affiliation(s)
- Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chang Xi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Lopez C, Briard-Bion V, Bourgaux C, Pérez J. Solid triacylglycerols within human fat globules: β crystals with a melting point above in-body temperature of infants, formed upon storage of breast milk at low temperature. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Arima S, Ueno S, Ogawa A, Sato K. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2009; 25:9777-9784. [PMID: 19588887 DOI: 10.1021/la901115x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
We performed scanning microbeam small-angle X-ray diffraction (micro-SAXD) experiments, differential scanning calorimetry (DSC) analysis, and optical microscopic observation of palm mid fraction (PMF) crystals in oil-in-water emulsion droplets. The scanning micro-SAXD experiment was performed by irradiating a synchrotron radiation X-ray microbeam having an area of 5 x 5 microm(2) onto different positions on a 50 microm diameter emulsion droplet after the crystallization of PMF by chilling the emulsion at 5 degrees C. The micro-SAXD patterns were recorded with a two-dimensional (2D) detector, which enabled spatial analysis of polymorphic structures and the orientation of lamella planes of PMF crystals at different positions inside the emulsion droplet. Particular attention was paid to compare the crystallization of PMF in two types of emulsion droplets, hydrophilic polyoxyethylene sorbitan mono-oleate (Tween 80) alone (Tween 80 emulsion) and Tween 80 and hydrophobic sucrose palmitic acid oligoester (P-170) (Tween 80+P-170 emulsion). The DSC study revealed that the PMF crystallization temperature in the Tween 80+P-170 emulsion droplets increased by 3 degrees C compared to that of the Tween 80 emulsion because of the effects of the P-170 additive in promoting PMF crystallization. The micro-SAXD studies revealed the following results. (1) The lamella planes of PMF crystals near the outer edges of the droplet in the Tween 80+P-170 emulsion were mostly parallel to an oil-water interface, whereas the lamella planes of PMF crystals were not always aligned with the oil-water interface in the Tween 80 emulsion droplet. (2) The degree of orientation of the lamellar planes of PMF crystals, which was evaluated from the values of full width at half-maximum of 2D micro-SAXD patterns with respect to azimuthal angle extension, was remarkably higher in the Tween 80+P-170 emulsion than in the Tween 80 emulsion. (3) Polymorphic transformation of PMF from alpha to beta' in the Tween 80+P-170 emulsion was retarded compared to that in the Tween 80 emulsion. These results confirmed that the P-170 additive caused interfacial heterogeneous nucleation through hydrophobic interactions at the oil-water interfaces in the emulsion, which subsequently influenced the arrangements of fat crystals so that the lamellar planes of fat crystals were parallel to the oil-water interface.
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Affiliation(s)
- S Arima
- Technical Development Center, Mitsubishi-Kagaku Foods Co., 1000 Kamoshida, Aoba-ku, Yokohama 227-0033, Japan
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