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Basso F, Ciuffarin F, Chiodetti M, Alinovi M, Carini E, Barba L, Manzocco L, Nicoli MC, Calligaris S. Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems. Curr Res Food Sci 2024; 8:100700. [PMID: 38435277 PMCID: PMC10907390 DOI: 10.1016/j.crfs.2024.100700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 02/13/2024] [Accepted: 02/15/2024] [Indexed: 03/05/2024] Open
Abstract
Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1-24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w). Hyperbarically-crystallized samples exhibited significantly higher firmness, elastic modulus and critical stress values as compared to those of the samples crystallized at atmospheric pressure. These data indicate that moderate hydrostatic pressure favored the formation of a higher amount of small palm kernel stearin crystals as compared to those formed at atmospheric pressure. Pressurization did not affect fat polymorphism, but was able to enhance nucleation instead of crystal growth. This work clearly demonstrated the efficacy of moderate hydrostatic pressure in steering lipid crystallization, opening interesting possible applications of high-pressure processing technology in the fat manufacturing sector.
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Affiliation(s)
- Federico Basso
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
| | - Francesco Ciuffarin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
| | - Miriam Chiodetti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma, Italy
| | - Marcello Alinovi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma, Italy
| | - Luisa Barba
- Institute of Crystallography, National Council of Research, 34100, Trieste, Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy
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Porde A, Roßbach A, Ferstl P, Gillig S, Werr F, Ligny D, Wierschem A. Melting Curves of Triolein Polymorphs. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Annette Porde
- Institute of Fluid Mechanics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
| | - André Roßbach
- Institute of Fluid Mechanics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
| | - Peter Ferstl
- Institute of Process Systems Engineering TU München 85354 Freising Germany
| | - Sebastian Gillig
- Institute of Process Systems Engineering TU München 85354 Freising Germany
| | - Ferdinand Werr
- Institute of Glass and Ceramics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
| | - Dominique Ligny
- Institute of Glass and Ceramics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
| | - Andreas Wierschem
- Institute of Fluid Mechanics Friedrich‐Alexander‐Universität Erlangen‐Nürnberg (FAU) 91058 Erlangen Germany
- LSTME Busan Branch 46742 Busan Republic of Korea
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