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Yang D, Lee YY, Lu Y, Wang Y, Zhang Z. Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components. Molecules 2024; 29:1847. [PMID: 38675667 PMCID: PMC11052365 DOI: 10.3390/molecules29081847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The process of lipid crystallization influences the characteristics of lipid. By changing the chemical composition of the lipid system, the crystallization behavior could be controlled. This review elucidates the internal factors affecting lipid crystallization, including triacylglycerol (TAG) structure, TAG composition, and minor components. The influence of these factors on the TAG crystal polymorphic form, nanostructure, microstructure, and physical properties is discussed. The interplay of these factors collectively influences crystallization across various scales. Variations in fatty acid chain length, double bonds, and branching, along with their arrangement on the glycerol backbone, dictate molecular interactions within and between TAG molecules. High-melting-point TAG dominates crystallization, while liquid oil hinders the process but facilitates polymorphic transitions. Unique molecular interactions arise from specific TAG combinations, yielding molecular compounds with distinctive properties. Nanoscale crystallization is significantly impacted by liquid oil and minor components. The interaction between the TAG and minor components determines the influence of minor components on the crystallization process. In addition, future perspectives on better design and control of lipid crystallization are also presented.
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Affiliation(s)
- Dubing Yang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yuxia Lu
- Guangzhou Flavours & Fragrances Co., Ltd., Guangzhou 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
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Lomonaco Teodoro da Silva T, Baeten V, Danthine S. Modifying sucrose esters oleogels properties using different structuration routes. Food Chem 2022; 405:134927. [DOI: 10.1016/j.foodchem.2022.134927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 10/28/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022]
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3
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Domingues MAF, da Silva TLT, Chiu MC, Ribeiro APB, Gonçalves LAG. Tailoring crystallization and physical properties of palm mid-fraction with sorbitan tristearate and sucrose stearate. Food Chem 2022; 369:130943. [PMID: 34469838 DOI: 10.1016/j.foodchem.2021.130943] [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: 01/29/2021] [Revised: 07/21/2021] [Accepted: 08/22/2021] [Indexed: 11/28/2022]
Abstract
This paper addresses sorbitan and sucrose ester in physical transformations of palm mid-fraction (PMF). Both emulsifiers influenced the crystallization properties of PMF, mainly due to emulsifier solubility, which affects its ability to interfere with the kinetics of solution-mediated phase transformations. DSC results corroborate the polymorphism analysis, indicating that the mechanism and rate of phase transformation depend on the chemical structure and amount of each emulsifier. The addition of sorbitan tristearate (STS) and sucrose stearate (S-370) increased the crystallization speed of the PMF and caused changes in the crystallization behavior. STS favored the β'→β transition, while S-370 stabilized the β'-form. We can conclude that the presence of emulsifiers dissimilar to the composition of PMF modified its physical structure, either by increasing the liquid fraction or by reducing molecular motion, facilitating or preventing polymorphic transformations.
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Affiliation(s)
- Maria Aliciane Fontenele Domingues
- Departamento de Tecnologia Agroindustrial e Socioeconomia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, P.O. Box 153, Araras, SP, Brazil.
| | | | - Ming Chih Chiu
- School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
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Tong S, Tang T, Lee Y. A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shi‐Cheng Tong
- School of Science Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Subang Jaya Selangor 47500 Malaysia
| | - Teck‐Kim Tang
- Institute of Bioscience University Putra Malaysia Serdang Selangor 43400 Malaysia
| | - Yee‐Ying Lee
- School of Science Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Subang Jaya Selangor 47500 Malaysia
- Monash Industry Palm Oil and Education Research Platform Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Subang Jaya Selangor 47500 Malaysia
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5
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Zeng D, Cai Y, Liu T, Huang L, Liu P, Zhao M, Zhao Q. Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106541] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Improved Thermal Properties and Flow Behavior of Palm Olein-Based Diacylglycerol: Impact of Sucrose Stearate Incorporation. Processes (Basel) 2021. [DOI: 10.3390/pr9040604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Palm olein-based diacylglycerol (POL-DAG) oil is a healthy product that is produced through enzymatic reaction and purification processes. However, POL-DAG oil easily solidifies at room temperature and crystallizes at high temperatures. The effect of different concentrations of sucrose stearate (1 and 10 g kg−1) added as a nonionic emulsifier, to POL-DAG oil containing 800 g kg−1 diacylglycerol, on its physical properties and flow behavior were investigated. The thermal properties of POL-DAG oil in melting, crystallization transition, and onset temperature were significantly decreased (p < 0.05) with the addition of emulsifiers. Besides, the incorporation of emulsifiers also significantly reduced (p < 0.05) the hardness of POL-DAG oil. Moreover, all POL-DAG oils with emulsifiers incorporated exhibited shear-thinning behavior, a low consistency coefficient (K) and a low apparent viscosity. The present study resolves the solidification issue and eases the pourability of POL-DAG oil by the incorporation of sucrose stearate. The process of adding an emulsifier to POL-DAG oil is a simple method that does not require advanced technology or process modifications to manage the POL-DAG oil and thus is highly applicable for the fats and oils industries and palm oil refineries.
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7
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Tangsanthatkun J, Sonprasert T, Sonwai S. The Effect of Polyglycerol Esters of Fatty Acids on the Crystallization of Palm Olein. J Oleo Sci 2021; 70:309-319. [PMID: 33583917 DOI: 10.5650/jos.ess20114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This research investigated the effect of polyglycerol ester of fatty acids (PGE) on the crystallization of palm olein (POL). Three PGEs were studied: two solid-state PGEs (PGE1105 and PGE1117) and one liquid-state PGE (PGE1155). The addition of 0.5-5% wt. PGEs influenced the crystallization kinetics of POL and this depended on the type and concentration of the emulsifiers. During cooling down with a cooling rate of 5℃/min, the samples containing PGE1105 and PGE1117 started to crystallize at higher temperatures when compared with POL but the crystallization began at lower temperatures for the samples containing PGE1155. All samples with added PGEs exhibited lower solid fat content than that of POL after 12 h of crystallization time. The number of crystals decreased with an increase in the crystal size with PGE addition but there was no effect on polymorphism. Overall, the results suggested that PGE1105 and PGE1117 enhanced the early stages of POL crystallization possibly via the template effects but suppressed the later stages, whereas PGE1155 delayed the whole process of POL crystallization. The application of POL is often limited by its tendency to get cloudy at low temperatures during long-term storage. Based on the results, 1-5% wt. PGE1155 could be used to delay or prevent the crystallization of POL at low temperatures.
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Affiliation(s)
- Janjira Tangsanthatkun
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Thunchanok Sonprasert
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Sopark Sonwai
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
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Effect of sorbitan monopalmitate on the polymorphic transitions and physicochemical properties of mango butter. Food Chem 2021; 347:128987. [PMID: 33461117 DOI: 10.1016/j.foodchem.2020.128987] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 11/10/2020] [Accepted: 12/16/2020] [Indexed: 11/20/2022]
Abstract
The present study reports the effect of sorbitan monopalmitate (SM) as a crystallization modifier on the physicochemical properties of mango butter (MB). The concentration of SM was varied in the range of 1 and 5 wt%. The addition of SM promoted the aggregation of globular MB crystals. The FTIR patterns did not show any significant changes when SM was added. XRD and DSC analyses confirmed the crystallization of MB crystals in stable β' and β (V) polymorphic states. However, SM also introduced imperfections in the crystal lattices of MB. Among all formulations, M2 (SM; 1% w/w) possessed a mechanically stable network structure. The crystallization rate of MB was tailored by SM in a concentration-dependent manner. The solid content was highest in M4 (SM; 5% w/w) at 10 °C and 30 °C among all the oleogels. In gist, SM in manageable quantities can be utilized for preparing custom-tailored MB-based products.
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Miyagawa Y, Nagamizu H, Ogawa T, Adachi S. Phase behavior of a binary mixture of rapeseed and soybean oils. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.43] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yayoi Miyagawa
- Faculty of Bio-environmental Science, Kyoto University of Advanced Science
| | - Hironori Nagamizu
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Takenobu Ogawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Shuji Adachi
- Faculty of Bio-environmental Science, Kyoto University of Advanced Science
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11
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Mello NA, Cardoso LP, Ribeiro APB, Bicas JL. Effect of Limonene on Modulation of Palm Stearin Crystallization. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09640-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Qureshi D, Behera H, Anis A, Kim D, Pal K. Effect of polyglycerol polyricinoleate on the polymorphic transitions and physicochemical properties of mango butter. Food Chem 2020; 323:126834. [PMID: 32334312 DOI: 10.1016/j.foodchem.2020.126834] [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: 02/24/2020] [Revised: 03/25/2020] [Accepted: 04/14/2020] [Indexed: 11/25/2022]
Abstract
Emulsifiers act as Fat crystal modifiers and can modulate the crystallization process of fats. In this study, we have reported the effect of polyglycerol polyricinoleate (PGPR) on the physicochemical properties of an underutilized vegetable fat "mango butter" (MB). MB-PGPR based formulations were prepared by heat-cool method. Microscopic studies showed that PGPR resulted in the formation of globular MB crystals. XRD and thermal studies conjointly suggested that the MB crystals were predominantly crystallized as β-polymorph. However, PGPR induced imperfections within the MB crystals. FTIR spectroscopy revealed that PGPR considerably varied the local environment of the MB crystals. PGPR also altered the nucleation time and crystallization rate of the MB crystal formation. The MB formulation that contained 2.5% (w/w) PGPR was found to have good mechanical stability. In gist, the addition of PGPR (as a crystal modifier) can help us to influence the crystal behavior and physicochemical properties of the MB fat.
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Affiliation(s)
- Dilshad Qureshi
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India
| | - Haladhar Behera
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India
| | - Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh, Saudi Arabia
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green BioScience and Technology, Seoul National University, Gwangwon-do 25354, Republic of Korea.
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India.
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Tangsanthatkun J, Sonwai S. Crystallisation of palm olein under the influence of sucrose esters. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14216] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Janjira Tangsanthatkun
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhonpathom Thailand
| | - Sopark Sonwai
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhonpathom Thailand
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