Isotropic liquid state of triacylglycerols

The effect of minor components on canola oil oxidation: Oxidation kinetics explained by molecular interactions

This study investigates the effect of various minor components (MCs) on the oxidation kinetics and molecular self-assembly in stripped canola oil during thermal and photo oxidation processes using experimental and simulation tools. The peroxide value (PV) and fatty acid content were measured to evaluate the formation of oxidation products and the consumption rate of unsaturated fatty acids. In the thermal oxidation experiment, adding MCs slightly increased the oxidation rate, while in the photo oxidation experiment, stearic acid (SA) and glycerol monostearate (GMS) significantly decreased it. GMS demonstrated a pronounced ability to self-assemble and form molecular organizations during photo oxidation, resulting in lower critical micelle concentration (CMC) values of lipid hydroperoxides (LOOHs) and reduced oxidation rates. These GMS self-assemblies seem to scatter light, thus decreasing absorbed energy during photo oxidation, leading to lower oxidation rates. SA exhibited the highest surface activity, effectively lowering the LOOH CMC and facilitating the formation of stable reverse micelles at lower concentrations. Interestingly, the addition of MCs did not influence the tendency of LOOHs to form hydrogen bonds with water, suggesting that the lower CMC resulted from the formation of mutual reverse micelles of MCs and LOOHs. Meso-phase formation was observed at very high PVs, indicating a high concentration of secondary oxidation products, which also possess surface activity. These findings underscore the importance of molecular interactions in oxidation stability, providing insights for improving edible oil preservation.

Cholesterol-ester prevents lipoprotein core from solidifying: Molecular dynamics simulation

As an important part of lipid metabolism the liver produces large particles called very low density lipoproteins, filled mostly with triglyceride and cholesterol esters mixture. A large percentage of the mixture composition components has a melting point above physiological temperature. Thus solid cluster formation or phase transition could be expected. Though various single-component triglyceride systems are well researched both experimentally and by various simulation techniques, to our best knowledge, tripalmitin/cholesteryl-palmitate binary mixture was not yet studied. We study tripalmitin single component system, as well as 20%-80% and 50%-50% binary mixtures of cholesteryl-palmitate and tripalmitin using molecular dynamics approach. All systems are studied at the pressure of 1 atm and the physiological temperature of 310 K, which is below the melting points of both tripalmitin and cholesteryl-palmitate. Our results show that at the time of 1000 ns, there is still no phase transition, but there is a noticeable tendency to intermolecular organizing and early signs of clustering. We check fatty acid arrangements of tripalmitin molecules in both single component system and binary mixtures with two different percentages of cholesteryl-palmitate mixed in. Our results show that the more cholesteryl-palmitate molecules are in the mixture the smaller number of tripalmitin molecules transitions to 'a fork/chair' configuration during the same calculation time. Calculated angle distributions between fatty acid chains of tripalmitin molecules confirm that. Thus, our simulation results suggest slowing down or interfering effect of cholesteryl-palmitate on the crystallizing process of the binary mixture.

Isotropic liquid state of cocoa butter

The complex crystal structure of coca butter (CB) is responsible for the unique melting behavior, surface gloss, and mechanical properties of chocolate. While most studies concentrated on the crystalline state of CB, few studied the isotropic liquid state, which has a major impact on the crystallization process and the characteristics of the resulting crystals. In this study, the molecular organizations of the main CB triacylglycerols (TAGs; 1,3-dipalmitoyl-2-oleoylglycerol, palmitoyl-oleoyl-stearoylglycerol, POS, and 1,3-distearoyl-2-oleoylglycerol) were studied. The findings revealed the tunning-fork (Tf) conformation, commonly found in the crystalline state, is the least abundant in the isotropic liquid state of CB and pure TAGs. Notably, POS was found to interact with itself in CB, while its molecules with Tf conformation, although in small amounts in the mixture, tend to pair with each other at lower temperatures. These results highlight the significance of POS in CB crystallization and provide insights for developing CB alternatives.

Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components

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.

Polymorphic phase transitions in triglycerides and their mixtures studied by SAXS/WAXS techniques: In bulk and in emulsions

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.

Structural and thermodynamic properties of bulk triglycerides and triglyceride/water mixtures reproduced using a polarizable coarse-grained model

Triglycerides (TGs) play important roles in renewable energies, food production, medicine, and metabolism in organisms. Here, we developed a novel coarse-grained (CG) force field (FF) for triglycerides to reproduce both the structural and thermodynamic properties of bulk TGs, TG/air interfaces, and TG/water mixtures using molecular dynamics (MD) simulations. We rigorously optimized the bonded and nonbonded force parameters between the CG beads of TGs and nonbonded force parameters between TG beads and polarizable CG water beads by employing an efficient meta-multilinear interpolation parameterization algorithm recently developed by us. This CG FF performs very well in reproducing the percolating network of the TG bulk phase self-assembled in water and a variety of molecular conformations predicted by all-atom MD simulations. More importantly, it also correctly reproduces multiple experimentally measurable macroscopic thermodynamic properties, including the density and surface tensions of both the TG/air and TG/water interfaces. This paves the way for studying more complicated systems involving TGs on a large scale.

Polymorphism of a Highly Asymmetrical Triacylglycerol in Milk Fat: 1-Butyryl 2-Stearoyl 3-Palmitoyl-glycerol

Milk fat has more than 200 triacylglycerols (TAGs), which play a pivotal role in its crystallization behavior. Asymmetrical TAGs containing short butyryl chains contribute to a significant portion of milk fat TAGs. This work aims to elucidate the crystallization behavior of asymmetrical milk fat TAGs by employing the pure compound of 1-butyryl 2-stearoyl 3-palmitoyl-glycerol (BuSP). The structural evolution of BuSP after being cooled down to 20 °C from the melt is evaluated by small- and wide-angle X-ray scattering (SAXS and WAXS) and differential scanning calorimetry (DSC). The temporal structural observation shows that BuSP crystallizes into the α-form with short and long spacings of 4.10 and 56.9 Å, respectively, during the first hour of isothermal hold at 20 °C. The polymorphic transformation of the α to β' phase occurred after 4 h of isothermal hold, and the β'- to α-form fraction ratio was about 70:30 at the end of the isothermal experiment (18 h). Pure β'-form X-ray patterns are obtained from the BuSP powder with short spacings of 4.33, 4.14, and 3.80 Å, while the long spacing of 51.2 Å depicts a three-chain-length lamellar structure with a tilt angle of 32°. Corresponding DSC measurements display that BuSP crystallizes from the melt at 29.1 °C, whereas the melting of α- and β'-forms was recorded at 30.3 and 47.8 °C, respectively. In the absence of the β-form, the β'-polymorph is the most stable observed form in BuSP. This work exemplarily explains the crystallization behavior of asymmetrical milk fat TAGs and thus provides new insights into their role in overall milk fat crystallization.