1
|
Su Y, Chai XH, Tan CP, Liu YF. Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application. J Food Sci 2024; 89:3194-3207. [PMID: 38660921 DOI: 10.1111/1750-3841.17028] [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: 11/30/2023] [Revised: 02/21/2024] [Accepted: 02/26/2024] [Indexed: 04/26/2024]
Abstract
In this paper, the compatibility, phase behavior, and crystallization properties of the binary blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by analyzing the solid fat content (SFC), thermal properties, polymorphism, and microstructure, with the aim of providing theoretical guidance for the blending of oils. The results showed that the PKS content primarily determined the SFC trend of the binary blends. However, the binary blends demonstrated poor miscibility and eutectic behavior was predominantly observed in the system, particularly at higher temperatures. Only α and β' forms appeared in this blended system. Simultaneously, the addition of PKS elevated the liquid phase transition temperature of the binary blends, considerably significantly increased their crystallization rate when the addition of PKS was more than 20% and increased the density and size of the fat crystals. Finally, the mixing design optimization method was used to get the most suitable ratio of the binary blends in the refrigerated cream system with PKS:AMF to be 0.914:0.086. The cream prepared with the above binary blends was indeed superior in overrun and firmness and had high stability. PRACTICAL APPLICATION: Some fats with special advantages are often limited in their wide application because of their poor crystallization ability. In this paper, the crystallization ability of fats is improved, and their application scenarios are increased through the combination of fats, so as to provide reference for the production of special fats for food.
Collapse
Affiliation(s)
- Yi Su
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Xiu-Hang Chai
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Selangor, Malaysia
| | - Yuan-Fa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| |
Collapse
|
2
|
Zhang Z, Wei Y, Guan N, Li B, Wang Y. Changes in Chemical Composition of Flaxseed Oil during Thermal-Induced Oxidation and Resultant Effect on DSC Thermal Properties. Molecules 2022; 27:molecules27207135. [PMID: 36296728 PMCID: PMC9607143 DOI: 10.3390/molecules27207135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 11/05/2022] Open
Abstract
To investigate the changes in chemical composition of flaxseed oil during thermal-induced oxidation and the resultant effect on thermal properties, samples with different oxidation levels were obtained by being heated at 180 °C for two hours and four hours. The oxidation degree was evaluated using peroxide value (PV), extinction coefficient at 232 nm and 268 nm (K232 and K268), and total polar compounds (TPC). Using chromatography, the fatty acid profile and triacylglycerol (TAG) profile were examined. Differential scanning calorimetry (DSC) was used to determine the crystallization and melting profiles. Thermal-induced oxidation of flaxseed oil led to a significant increase (p < 0.05) in PV, K232, K268, and TPC, but the relative content of linolenic acid (Ln) and LnLnLn reduced dramatically (p < 0.05). TPC derived from lipid degradation affected both crystallization and melting profiles. Statistical correlations showed that the onset temperature (Ton) of the crystallization curve was highly correlated with K232, TPC, and the relative content of LnLnLn (p < 0.05), whereas the offset temperature (Toff) of the melting curve was highly correlated with the relative content of most fatty acids (p < 0.05). This finding provides a new way of rapid evaluation of oxidation level and changes of chemical composition for flaxseed oils using DSC.
Collapse
Affiliation(s)
- Zhenshan Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yunyi Wei
- College of Food Science and Quality Engineering, Nanning University, Nanning 530200, China
| | - Ni Guan
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning 530007, China
| | - Bingzheng Li
- College of Food Science and Quality Engineering, Nanning University, Nanning 530200, China
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning 530007, China
- Correspondence:
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| |
Collapse
|
3
|
Chen Y, Wang W, Zhang W, Tan CP, Lan D, Wang Y. Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate. Food Chem 2022; 391:133254. [PMID: 35617761 DOI: 10.1016/j.foodchem.2022.133254] [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: 01/01/2022] [Revised: 04/20/2022] [Accepted: 05/17/2022] [Indexed: 11/04/2022]
Abstract
With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicochemical properties of ODAGP and ODAGP-CB blends, and then evaluated their application potential in compound chocolate based on sensory, blooming property and polymorphic transition. ODAGP (40% O-DAGS) showed a wide plastic range (7.1-45.2%) and high component compatibility. The crystal properties results indicated that ODAGP mainly existed in stable β-forms (β1 and β2). On the other hand, the ODAGP-CB binary system containing 10-40% ODAGP displayed similar melt-in-mouth property and crystal polymorphism (Form V) to natural CB. Compound chocolate prepared with ODAGP-CB blends obtained satisfactory overall acceptability (score > 7.8) and showed stronger fat bloom resistance.
Collapse
Affiliation(s)
- Ying Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural and Agrifood Res Inst, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Weiqian Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Malaysia
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Intelligent Bio-manufacturing, Foshan 528225, China.
| |
Collapse
|
4
|
Nosratpour M, Kochan K, Ma J, Wang Y, Wood BR, Haritos VS, Selomulya C. Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids. Food Chem 2022; 381:132245. [PMID: 35121308 DOI: 10.1016/j.foodchem.2022.132245] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 12/20/2021] [Accepted: 01/23/2022] [Indexed: 11/26/2022]
Abstract
Saturated fatty acid-containing lipids, such as milkfat, may protect long chain polyunsaturated fatty acids in fish oil when blended together into solid lipid particles (SLPs). One of the main challenges of SLPs is structural polymorphism, which can lead to expulsion of the protected component during prolonged storage. To investigate this phenomenon, the change in thermal and crystalline behaviours, and fatty acid distribution, were analysed in SLPs of fish oil and milkfat during storage at different temperatures for up to 28 days. X-ray diffraction analysis showed changes in molten and crystalline states occurred even at -22 °C. Room temperature (21 °C) storage led to more than 45% molten state but SLPs retained their initial shape. Confocal Raman Spectroscopy of the SLPs showed the distribution of fatty acids was not uniform, with 10 μm outermost layer of predominantly saturated fatty acids likely responsible for the intact SLP shape and stability of the core.
Collapse
Affiliation(s)
- Mitra Nosratpour
- Department of Chemical Engineering, Monash University, VIC 3800, Australia
| | - Kamila Kochan
- Centre for Biospectroscopy, School of Chemistry, Monash University, VIC 3800, Australia
| | - Jisheng Ma
- Monash X-ray Platform, Department of Materials Science and Engineering, VIC 3800, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Bayden R Wood
- Centre for Biospectroscopy, School of Chemistry, Monash University, VIC 3800, Australia
| | - Victoria S Haritos
- Department of Chemical Engineering, Monash University, VIC 3800, Australia
| | | |
Collapse
|
5
|
Nguyen V, Rimaux T, Truong V, Dewettinck K, Van Bockstaele F. The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110245] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
6
|
Nosratpour M, Wang Y, Woo MW, Selomulya C. Characterisation of thermal and structural behaviour of lipid blends composed of fish oil and milkfat. Food Res Int 2020; 137:109377. [PMID: 33233079 DOI: 10.1016/j.foodres.2020.109377] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 05/27/2020] [Accepted: 06/02/2020] [Indexed: 10/24/2022]
Abstract
The blend of fish oil with a high percentage of long chain poly-unsaturated fatty acids, and milkfat with a high percentage of saturated fatty acids, could potentially demonstrate desirable characteristics from both components, such as increased omega-3 fatty acids and melting point, as well as improved crystallization and oxidative stability. In this study, the effect of various milkfat concentrations on thermal properties and crystalline structure of these blends were analysed to understand parameters determining the overall characteristics of the blend. Blends with different ratios of fish oil: milkfat (9:1, 7:3, 5:5, 3:7, 1:9), as well as pure fish oil and pure milkfat, were investigated at different cooling conditions. The crystallization behaviour in all samples shifted to lower temperature ranges, by increasing the cooling rate from 1 to 32 °C/min. However, the changes in cooling rate did not have significant effect on the melting profile of the samples. Whereas changes in milkfat ratio affect both the crystallization and melting behaviour. New crystallization peaks were observed on DSC spectra between the range of -4 to -13 °C in the blends. Moreover, new melting peaks appeared in two ranges of -1 to -8 °C and 8-9 °C, in the blends. The crystallization and melting behaviour of the blends were similar to those of milkfat when >30% milkfat was used. This was further confirmed via XRD where milkfat demonstrated the dominant polymorphic behaviour. Regarding shape of the crystals, fractal dimension analysis showed a similarity between clusters in blends containing 50% milkfat or higher. Increasing the ratio of milkfat led to an increase in fractal dimension which indicates higher mass-spatial distribution of the crystal networks in the blends. The data showed that adding 30% or more milkfat to pure fish oil resulted in blends demonstrating similar characteristics to milkfat, including thermal, structural, and oxidative stability. This shows the potential of blending a high percentage of docosahexaenoic acid in milk fat to improve their overall stability.
Collapse
Affiliation(s)
- Mitra Nosratpour
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Meng Wai Woo
- Department of Chemical and Materials Engineering, University of Auckland, New Zealand
| | | |
Collapse
|
7
|
Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids. Food Res Int 2020; 128:108780. [PMID: 31955748 DOI: 10.1016/j.foodres.2019.108780] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 10/22/2019] [Accepted: 10/26/2019] [Indexed: 01/06/2023]
Abstract
As an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50% (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicity (AI), and thrombogenicity (TI) index, crystallization kinetics, polymorphism by Rietveld method (RM), microstructure, thermal behavior, solid fat content, and lipid compatibility was evaluated. The addition of vegetable oils reduced the saturated fatty acids, and the AI and TI indices of AMF, and increased the concentration of unsaturated, specifically omega-6 and -3 fatty acids. Although vegetable oils caused changes in nucleation and crystallization kinetics, the spherulitic and crystalline morphology and the β' polymorphism of AMF were maintained. The study demonstrated the possibility of using the crystal structure of AMF as a vehicle for unsaturated fatty acids in food formulations, as an alternative to nutritional supplementation. In addition, studies on the use of RM in blends made with AMF and vegetable oil have not been found in literature, thus demonstrating the relevance of the present study.
Collapse
|
8
|
Liu C, Meng Z, Chai X, Liang X, Piatko M, Campbell S, Liu Y. Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin. Food Chem 2019; 286:636-643. [DOI: 10.1016/j.foodchem.2019.02.067] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 02/01/2019] [Accepted: 02/15/2019] [Indexed: 10/27/2022]
|
9
|
Viriato RLS, Queirós MDS, da Gama MAS, Ribeiro APB, Gigante ML. Milk fat as a structuring agent of plastic lipid bases. Food Res Int 2018; 111:120-129. [DOI: 10.1016/j.foodres.2018.05.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/04/2018] [Accepted: 05/08/2018] [Indexed: 10/16/2022]
|
10
|
Chai X, Meng Z, Jiang J, Cao P, Liang X, Piatko M, Campbell S, Lo SK, Liu Y. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil. Food Res Int 2018; 105:423-431. [DOI: 10.1016/j.foodres.2017.11.060] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 11/20/2017] [Accepted: 11/22/2017] [Indexed: 11/28/2022]
|
11
|
Wu C, Cheng Y, Wang L, Li X. Solid–liquid equilibrium of dimethyl terephthalate (DMT), dimethyl isophthalate (DMI) and dimethyl phthalate (DMP) in melt crystallization process. Chin J Chem Eng 2017. [DOI: 10.1016/j.cjche.2017.03.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
12
|
Cui C, Li Y, Gao H, Zhang H, Han J, Zhang D, Li Y, Zhou J, Lu C, Su X. Modulation of the gut microbiota by the mixture of fish oil and krill oil in high-fat diet-induced obesity mice. PLoS One 2017; 12:e0186216. [PMID: 29016689 PMCID: PMC5633193 DOI: 10.1371/journal.pone.0186216] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Accepted: 09/27/2017] [Indexed: 12/19/2022] Open
Abstract
Previous studies confirmed that dietary supplements of fish oil and krill oil can alleviate obesity in mice, but the underlying mechanism remains unclear. This study aims to discern whether oil treatment change the structure of the gut microbiota during the obesity alleviation. The ICR mice received high-fat diet (HFD) continuously for 12 weeks after two weeks of acclimatization with a standard chow diet, and the mice fed with a standard chow diet were used as the control. In the groups that received HFD with oil supplementation, the weight gains were attenuated and the liver index, total cholesterol, triglyceride and low-density lipoprotein cholesterol were reduced stepwise compared with the HFD group, and the overall structure of the gut microbiota, which was modulated in the HFD group, was shifted toward the structure found in the control group. Moreover, eighty-two altered operational taxonomic units responsive to oil treatment were identified and nineteen of them differing in one or more parameters associated with obesity. In conclusion, this study confirmed the effect of oil treatment on obesity alleviation, as well as on the microbiota structure alterations. We proposed that further researches are needed to elucidate the causal relationship between obesity alleviation and gut microbiota modulation.
Collapse
Affiliation(s)
- Chenxi Cui
- School of Marine Science, Ningbo University, Ningbo, Zhejiang, China
| | - Yanyan Li
- Department of Food Science, Cornell University, New York, NY, United States of America
| | - Hang Gao
- The First Bethune Hospital of Jilin University, Changchun, Jilin, China
| | - Hongyan Zhang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang, China
| | - Jiaojiao Han
- School of Marine Science, Ningbo University, Ningbo, Zhejiang, China
| | - Dijun Zhang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang, China
| | - Ye Li
- School of Marine Science, Ningbo University, Ningbo, Zhejiang, China
| | - Jun Zhou
- School of Marine Science, Ningbo University, Ningbo, Zhejiang, China
| | - Chenyang Lu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang, China
| | - Xiurong Su
- School of Marine Science, Ningbo University, Ningbo, Zhejiang, China
| |
Collapse
|