1
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Tyagi G, Torquato LMG, Ahmad Z, Fong R, Cabral JT. How triacylglycerol thermal history impacts film removal by surfactant solution. J Colloid Interface Sci 2024; 670:540-549. [PMID: 38776689 DOI: 10.1016/j.jcis.2024.05.069] [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: 05/02/2024] [Accepted: 05/09/2024] [Indexed: 05/25/2024]
Abstract
HYPOTHESIS The physical and mechanical properties of triacylglycerols (TAGs), or 'fats', depend on their composition and thermal history which, in turn, impact crystal structure and morphology. We examine whether thermal history can be mechanistically related to film removal by a surfactant solution. EXPERIMENTS Model TAG mixtures, comprising triolein:tripalmitin:tristearin 0.5:0.3:0.2, were subjected to a range of cooling profiles from the melt (0.5-80°C/min, Newtonian and annealed), and the resulting solid films characterised by microscopy, X-ray diffraction, infrared spectroscopy, and contact angle measurements. Film removal from a model glass substrate by an aqueous surfactant solution of sodium dodecylsulphate and dodecyldimethylamine oxide at room temperature fixed at 25°C was examined under quiescent flow conditions. FINDINGS Quantitative relations are established between TAG cooling profile, crystal structure and morphology, surface energy γSFE, and removal (or 'cleaning'). In general, films cooled slowly from the melt yield heterogeneous morphologies with predominantly β1' phase, higher polar γSFE, and faster removal timescales. By contrast, rapid cooling results in homogeneous films, rich in β2' phase, low polar γSFE, and long removal times. Our results elucidate the non-trivial impact of TAG thermal history, connecting the multiscale semi-crystalline structure to surface energy, and eventually to film delamination by micellar solutions.
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Affiliation(s)
- Gunjan Tyagi
- Department of Chemical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Luis M G Torquato
- Department of Chemical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Zain Ahmad
- Department of Chemical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Rebecca Fong
- Procter & Gamble, Newcastle Innovation Centre, Newcastle-Upon-Tyne NE12 9TS, United Kingdom
| | - João T Cabral
- Department of Chemical Engineering, Imperial College London, London SW7 2AZ, United Kingdom.
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2
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Peña-Vázquez GI, Arredondo-Arenillas A, Serrano-Sandoval SN, Antunes-Ricardo M. Functional foods lipids: unraveling their role in the immune response in obesity. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 39073763 DOI: 10.1080/10408398.2024.2382942] [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: 07/30/2024]
Abstract
Functional lipids are lipids that are found in food matrices and play an important role in influencing human health as their role goes beyond energy storage and structural components. Ongoing research into functional lipids has highlighted their potential to modulate immune responses and other mechanisms associated with obesity, along with its comorbidities. These lipids represent a new field that may offer new therapeutic and preventive strategies for these diseases by understanding their contribution to health. In this review, we discussed in-depth the potential food sources of functional lipids and their reported potential benefit of the major lipid classification: based on their composition such as simple, compound, and derived lipids, and based on their function such as storage and structural, by investigating the intricate mechanisms through which these lipids interact in the human body. We summarize the key insights into the bioaccessibility and bioavailability of the most studied functional lipids. Furthermore, we review the main immunomodulatory mechanisms reported in the literature in the past years. Finally, we discuss the perspectives and challenges faced in the food industry related to functional lipids.
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Affiliation(s)
- Gloria Itzel Peña-Vázquez
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Monterrey, NL, México
- Tecnologico de Monterrey, Institute for Obesity Research, Monterrey, Monterrey, NL, México
| | - Ana Arredondo-Arenillas
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Monterrey, NL, México
| | - Sayra N Serrano-Sandoval
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Monterrey, NL, México
- Tecnologico de Monterrey, Institute for Obesity Research, Monterrey, Monterrey, NL, México
| | - Marilena Antunes-Ricardo
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Monterrey, NL, México
- Tecnologico de Monterrey, Institute for Obesity Research, Monterrey, Monterrey, NL, México
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3
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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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4
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Cholakova D, Denkov N. Polymorphic phase transitions in triglycerides and their mixtures studied by SAXS/WAXS techniques: In bulk and in emulsions. Adv Colloid Interface Sci 2024; 323:103071. [PMID: 38157769 DOI: 10.1016/j.cis.2023.103071] [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: 09/07/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/03/2024]
Abstract
Triacylglycerols (TAGs) exhibit a monotropic polymorphism, forming three main polymorphic forms upon crystallization: α, β' and β. The distinct physicochemical properties of these polymorphs, such as melting temperature, subcell lattice structure, mass density, etc., significantly impact the appearance, texture, and long-term stability of a wide range products in the food and cosmetics industries. Additionally, TAGs are also of special interest in the field of controlled drug delivery and sustained release in pharmaceuticals, being a key material in the preparation of solid lipid nanoparticles. The present article outlines our current understanding of TAG phase behavior in both bulk and emulsified systems. While our primary focus are investigations involving monoacid TAGs and their mixtures, we also include illustrative examples with natural TAG oils, highlighting the knowledge transfer from simple to intricate systems. Special attention is given to recent discoveries via X-ray scattering techniques. The main factors influencing TAG polymorphism are discussed, revealing that a higher occurrence of structural defects in the TAG structure always accelerates the rate of the α → β polymorphic transformation. Diverse approaches can be employed based on the specific system: incorporating foreign molecules or solid particles into bulk TAGs, reducing drop size in dispersed systems, or using surfactants that remain fluid during TAG particle crystallization, ensuring the necessary molecular mobility for the polymorphic transformation. Furthermore, we showcase the role of TAG polymorphism on a recently discovered phenomenon: the creation of nanoparticles as small as 20 nm from initial coarse emulsions without any mechanical energy input. This analysis underscores how the broader understanding of the TAG polymorphism can be effectively applied to comprehend and control previously unexplored processes of notable practical importance.
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Affiliation(s)
- Diana Cholakova
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria.
| | - Nikolai Denkov
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria
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5
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Cordina R, Smith B, Tuttle T. Predicting Lipid Eutectics Using Coarse-Grained Molecular Dynamics. J Phys Chem B 2023; 127:10236-10242. [PMID: 37975801 PMCID: PMC10694813 DOI: 10.1021/acs.jpcb.3c06297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/25/2023] [Accepted: 10/26/2023] [Indexed: 11/19/2023]
Abstract
Binary triacylglyceride (TAG) systems are known to exhibit nonlinear/eutectic behavior, and predicting this is not straightforward unless the thermodynamic properties of the constituent TAGs are known. While this kind of behavior has been shown previously using molecular dynamics, this was carried out using an atomistic force field and fully saturated symmetric TAGs. In this study, we simulate the changing melting point of binary unsaturated asymmetric TAG systems using a coarse-grained force field. While the simulated melting temperatures of the various TAG ratios are generally found to be less than the empirical values, the nonlinear/eutectic behavior is reproduced very well for the three different binary TAG systems used. Hence, this opens up the possibility of being able to simulate the behavior of different, unknown TAG systems.
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Affiliation(s)
- Robert
J. Cordina
- Cadbury
UK Ltd., P.O. Box 12, Bournville Lane, Birmingham B30 2LU, U.K.
- Department
of Pure and Applied Chemistry, University
of Strathclyde, 295 Cathedral Street, Glasgow G1 1XL, U.K.
| | - Beccy Smith
- Cadbury
UK Ltd., P.O. Box 12, Bournville Lane, Birmingham B30 2LU, U.K.
| | - Tell Tuttle
- Department
of Pure and Applied Chemistry, University
of Strathclyde, 295 Cathedral Street, Glasgow G1 1XL, U.K.
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6
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Zhang L, Chen Z, Zhang Q, Li H, Li X, Zhang H. Monobehenin and Tribehenin as modifiers in the Crystallization of Palm Oil and Palm Stearin. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Lu Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Zenghui Chen
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Qing Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Hong Li
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Xuehong Li
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Hong Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. Shanghai China
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7
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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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8
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Nordstrom FL, Mohajerani SS, Linehan B, Ricci F. Enantiotropic inconstancy, crystalline solid solutions and co-crystal in the salicylic acid–anthranilic acid system. Phys Chem Chem Phys 2022; 24:26485-26498. [DOI: 10.1039/d2cp04200b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
T–X phase diagram of salicylic acid–anthranilic acid with three crystalline solid solution phases and a co-crystal, resulting in variable enantiotropic transition temperature and a polymorphic co-existence domain.
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Affiliation(s)
- Fredrik L Nordstrom
- Material & Analytical Sciences, Boehringer-Ingelheim, Ridgefield 06877, Connecticut, USA
| | | | - Brian Linehan
- Material & Analytical Sciences, Boehringer-Ingelheim, Ridgefield 06877, Connecticut, USA
| | - Francesco Ricci
- Material & Analytical Sciences, Boehringer-Ingelheim, Ridgefield 06877, Connecticut, USA
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9
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Liquid Lipids Act as Polymorphic Modifiers of Tristearin-Based Formulations Produced by Melting Technologies. Pharmaceutics 2021; 13:pharmaceutics13071089. [PMID: 34371779 PMCID: PMC8308959 DOI: 10.3390/pharmaceutics13071089] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 07/13/2021] [Accepted: 07/14/2021] [Indexed: 11/27/2022] Open
Abstract
Despite the growing interest in lipid-based formulations, their polymorphism is still a challenge in the pharmaceutical industry. Understanding and controlling the polymorphic behavior of lipids is a key element for achieving the quality and preventing stability issues. This study aims to evaluate the impact of different oral-approved liquid lipids (LL) on the polymorphism, phase transitions and structure of solid lipid-based formulations and explore their influence on drug release. The LL investigated were isopropyl myristate, ethyl oleate, oleic acid, medium chain trigycerides, vitamin E acetate, glyceryl monooleate, lecithin and sorbitane monooleate. Spray-congealing was selected as an example of a melting-based solvent-free manufacturing method to produce microparticles (MPs) of tristearin (Dynasan®118). During the production process, tristearin MPs crystallized in the metastable α-form. Stability studied evidenced a slow phase transition to the stable β-polymorph overtime, with the presence of the α-form still detected after 60 days of storage at 25 °C. The addition of 10% w/w of LL promoted the transition of tristearin from the α-form to the stable β-form with a kinetic varying from few minutes to days, depending on the specific LL. The combination of various techniques (DSC, X-ray diffraction analysis, Hot-stage polarized light microscopy, SEM) showed that the addition of LL significantly modified the crystal structure of tristearin-based formulations at different length scales. Both the polymorphic form and the LL addition had a strong influence on the release behavior of a model hydrophilic drug (caffeine). Overall, the addition of LL can be considered an interesting approach to control triglyceride crystallization in the β-form. From the industrial viewpoint, this approach might be advantageous as any polymorphic change will be complete before storage, hence enabling the production of stable lipid formulations.
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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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Taguchi K, Toda A, Hondoh H, Ueno S, Sato K. Kinetic Study on Alpha-Form Crystallization of Mixed-Acid Triacylglycerols POP, PPO, and Their Mixture. Molecules 2021; 26:E220. [PMID: 33406709 PMCID: PMC7794724 DOI: 10.3390/molecules26010220] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/28/2020] [Accepted: 12/31/2020] [Indexed: 11/25/2022] Open
Abstract
The crystallization behavior of the metastable α form of triacylglycerols (TAGs) plays a critical role as a precursor for the crystallization of more stable β' and β forms for various applications in food and pharmaceutical products. However, precise analysis of the crystallization kinetics of α has not been performed, likely due to its rapid and complex behavior. This paper presents the observation results of the initial stages of the isothermal crystallization kinetics of α forms of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (rac-PPO), and molecular compound (MC) crystals of a POP/rac-PPO (1/1) mixture (MCPOP/PPO) using synchrotron radiation time-resolved X-ray diffraction and polarized optical microscopy. In all the TAGs, α crystals with a worm-like morphology started to grow rapidly in the first stage. Then, the α crystals slowly transformed into more stable forms in different manners for different TAG samples. In POP, the conversion was simple, as the α-2 form transformed into γ-3, whereas in rac-PPO, the lamellar distance values of the α-2 form continuously decreased with time and changed into the α-3 form. In the MCPOP/PPO crystals, in contrast, separate crystallization of α-2 of a rac-PPO fraction initially occurred, followed by the crystallization of α-2 of POP, and the two α forms merged into α-2 of MCPOP/PPO. This separate crystallization was caused by large differences in the crystallization kinetics of the α forms of POP and rac-PPO.
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Affiliation(s)
- Ken Taguchi
- Graduate School of Advanced Science and Engineering, Hiroshima University, Higashi-Hiroshima 739-8521, Japan;
| | - Akihiko Toda
- Graduate School of Advanced Science and Engineering, Hiroshima University, Higashi-Hiroshima 739-8521, Japan;
| | - Hironori Hondoh
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan;
| | - Satoru Ueno
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima 739-8528, Japan; (S.U.); (K.S.)
| | - Kiyotaka Sato
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima 739-8528, Japan; (S.U.); (K.S.)
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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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13
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Binary Phase Behavior of 1,3-Distearoyl-2-oleoyl- sn-glycerol (SOS) and Trilaurin (LLL). Molecules 2020; 25:molecules25225313. [PMID: 33202625 PMCID: PMC7698300 DOI: 10.3390/molecules25225313] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/11/2020] [Accepted: 11/12/2020] [Indexed: 11/16/2022] Open
Abstract
This paper reports the precise analysis of the eutectic mixing behavior of 1,3-distearoyl-2-oleoyl-sn-glycerol (SOS) and trilaurin (LLL), as a typical model case of the mixture of cocoa butter (CB) and cocoa butter substitute (CBS). SOS was mixed with LLL at several mass fractions of LLL (wLLL); the mixtures obtained were analyzed for polymorphic phase behavior using differential scanning calorimetry (DSC) and synchrotron radiation X-ray diffractometry (SR-XRD). In melt crystallization with constant-rate cooling, SOS and LLL formed eutectics in their metastable polymorphs, allowing the occurrence of a compatible solid solution at wLLL ≥ 0.925. With subsequent heating, the resultant crystals transformed toward more stable polymorphs, then melted in a eutectic manner. For mixtures aged at 25 °C after melt crystallization, eutectics were found in the extended wLLL region, even at wLLL = 0.975. These results indicate that phase separation between SOS and LLL progressed in their solid solution under stabilization. The crystal growth of the separated SOS fraction may cause fat-bloom formation in compound chocolate containing CB and CBS. To solve this problem, the development of retardation techniques against phase separation is expected.
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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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