Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of <scp>d</scp>‐limonene

Miyasaki, Eriksen Koji; Santos, Camilia Aoyagui dos; Vieira, Luana Reis; Ming, Chiu Chih; Calligaris, Guilherme A.; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo

doi:10.1002/ejlt.201400557

Cited by 15 publications

(12 citation statements)

References 31 publications

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“…Furthermore, limonene also affects the polymorphic forms during storage, with the general observation that limonene accelerates polymorphic transitions during 4 weeks of storage . This observation was confirmed by Miyasaki et al, who studied the effect of limonene on the crystallization behavior of a cocoa butter equivalent and Brazilian cocoa butter. Interestingly, their results also demonstrated a concentration effect with a more pronounced effect for 5% than for 1.5% limonene …”

Section: Introductionmentioning

confidence: 61%

Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without Limonene

Rigolle

Goderis

Abeele

et al. 2016

J. Agric. Food Chem.

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Differential scanning calorimetry and real-time X-ray diffraction using synchrotron radiation were used to elucidate isothermal cocoa butter crystallization at 17 and 20 °C in the absence and presence of different limonene concentrations. At 17 °C, a three-step crystallization process was visible for pure cocoa butter, whereby first an unknown structure with long spacings between a 2L and 3L structure was formed that rapidly transformed into the more stable α structure, which in turn was converted into more stable β' crystals. At 20 °C, an α-mediated β' crystallization was observed. The addition of limonene resulted in a reduction of the amount of unstable crystals and an acceleration of polymorphic transitions. At 17 °C, the crystallization process was accelerated due to the acceleration of the formation of more stable polymorphic forms, whereas there were insufficient α crystals for an α-mediated β' nucleation at 20 °C, resulting in a slower crystallization process.

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Section: Introductionmentioning

confidence: 61%

Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without Limonene

Rigolle

Goderis

Abeele

et al. 2016

J. Agric. Food Chem.

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“…Crystallization kinetics experiments also showed that the parameters

, and

changed throughout the fermentation process for all temperatures tested; i.e., the rate constant

was reduced, causing

to increase, hence a slower CB crystallization process as the fermentation progressed. This behavior is due to the chemical composition of the cocoa bean, which changes throughout fermentation by the generation of other components that influence the crystallization behavior of CB [ 11 , 60 , 61 ].…”

Section: Discussionmentioning

confidence: 99%

“…It is crucial to study the polymorphic transitions of the CB because they influence the properties of chocolate [ 61 ]. The stability and melting temperatures (

) of the CB polyforms increase when they are transformed from γ to

.…”

Section: Discussionmentioning

confidence: 99%

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

Castro–Alayo

Torrejón-Valqui

Medina-Mendoza

et al. 2022

Foods

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The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k-means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0–3). The experimental crystallization time was 15.78 min and the second stage (day 4–7) was 17.88 min. The Avrami index (1.2–2.94) showed that the CB crystallizes in the form of a rod/needle/fiber or plate throughout the process. CB produced metastable crystals of polyforms β1′ and β2′. Three days of fermentation are proposed to generate Criollo cocoa beans with acceptable CB crystallization times.

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“…Limonene is a low-cost and readily available terpene with a variety of applications in different areas such as food and beverages [ 19 , 20 ], pharmaceutical [ 21 ], bio-solvent [ 22 ], cosmetics and personal care [ 23 , 24 ]. Limonene has also been used as a building block to prepare various types of biobased polymers [ 25 , 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Synthesis of a Curing Agent Derived from Limonene and the Study of Its Performance to Polymerize a Biobased Epoxy Resin Using the Epoxy/Thiol-Ene Photopolymerization Technique

et al. 2022

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This study describes the synthesis of a curing agent derived from limonene as well as its application to prepare biobased thermoset polymers via the epoxy/thiol-ene photopolymerization (ETE) method. A biobased commercial epoxy resin was used to synthesize a crosslinked polymeric matrix of polyether-polythioether type. The preparation of the curing agent required two steps. First, a diamine intermediate was prepared by means of a thiol-ene coupling reaction between limonene and cysteamine hydrochloride. Second, the primary amino groups of the intermediate compound were alkylated using allyl bromide. The obtained ditertiary amine-functionalized limonene compound was purified and characterized by FTIR and NMR spectroscopies along with GC-MS. The curing agent was formulated with a tetrafunctional thiol in stoichiometric ratio, and a photoinitiator at 1 mol % concentration, as the components of a thiol-ene system (TES). Two formulations were prepared in which molar concentrations of 30 and 40 mol % of the TES were added to the epoxy resin. The kinetics of the ETE photopolymerizations were determined by means of Real-Time FTIR spectroscopy, which demonstrated high reactivity by observing photopolymerization rates in the range of 1.50–2.25 s−1 for the epoxy, double bonds and thiol groups. The obtained polymers were analyzed by thermal and thermo-mechanical techniques finding glass transition temperatures (Tg) of 60 °C and 52 °C for the polymers derived from the formulations with 30 mol % and 40 mol % of TES, respectively. Potential applications for these materials can be foreseen in the area of coatings.

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Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of d‐limonene

Cited by 15 publications

References 31 publications

Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without Limonene

Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without Limonene

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

Synthesis of a Curing Agent Derived from Limonene and the Study of Its Performance to Polymerize a Biobased Epoxy Resin Using the Epoxy/Thiol-Ene Photopolymerization Technique

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