Effects of Ultrasonic Parameters on the Crystallization Behavior of Virgin Coconut Oil

Wu, Lianbin; Cao, Jun; Bai, Xinpeng; Chen, Haiming; Zhang, Yuxiang; Wu, Qian

doi:10.5650/jos.ess16084

Cited by 5 publications

(3 citation statements)

References 23 publications

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“…1 is a device for crystallization of oils and fats. It is mainly composed of a temperature control system, ultrasonic generator, double layer surface crystallizer and spiral tube heater 9 . Two liter VCO was poured into the crystallization vessel.…”

Section: Preparation Of Mixed Oil Phasementioning

confidence: 99%

“…Molecules with higher melting points have enough time to form crystal nuclei in the temperature gradient field. By this method, a solid extract having a high melting point and a high purity can be formed and the VCO can be physically fractionated to obtain a fractionated coconut oil 9 . In this study, we used green tea seed oil and fractionated coconut oil to obtain a mixed functional oil phase, and explored the application of new oil phase in nano-transport systems.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and <i>in vitro</i> Digestion

Gao

Jiang

et al. 2020

J. Oleo Sci.

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the seeds of Camellia sinensis L. which is the fruit of tea trees and currently a by-product of tea production. According to relevant data, the fatty acid composition ratio of green tea seed oil is most similar to that of olive oil and oleifera oil, but green tea seed oil is rich in natural tea polyphenols with characteristic indexes which is different from oleifera oil. Coconut oil is a mixture of various triglycerides, the content of lauric acid is more than 50 , and the content of C6, C8 and C10 fatty acids is above 15. Therefore, it is considered to be the richest source of medium-chain fatty acids. In addition, virgin coconut oil VCO retains a large amount of natural active substances such as vitamins, polyphenols and phytosterols because it Abstract: Functional oils have broad application prospects in functional foods and beverages because of their rich beneficial ingredients and healthier intake. The small droplets of the nanoemulsion enhance the effective delivery, solubility and bioavailability of the various hydrophobic food components. This study used a mixed oil phase of green tea seed oil and fractionated coconut oil, compared the emulsifying properties of natural surfactants: Whey protein isolate, soy lecithin, tea saponin and synthetic surfactant: Tween 80 in the preparation of nanoemulsions by ultrasonic method. In particular, the impact of emulsifier type and concentration, pH, ionic strength, and heat treatment on the mean particle size and ξ-potential were investigated. The long-term storage stability of the fabricated nanoemulsions was also monitored during storage at different temperatures. In addition, the effects of emulsifier type on the bioavailability of nanoemulsions were evaluated. For all nanoemulsions studied, the mean particle size decreasing with increasing emulsifier concentration. Tea saponin and soy lecithin can produce smaller droplets of nanoemulsion than Whey protein isolate. Tea saponin has the same emulsifying ability as Tween 80. Presumably tea saponin-stabilized droplets may be maintained by electrostatic repulsion and steric repulsion. All of the nanoemulsions significantly improved the bioavailability of the mixed oil phase compared to the unemulsified oil phase. This study highlights the potential of natural surfactants in the ultrasonic preparation of nanoemulsions containing functional oils, and provides a basis for the application of natural surfactants and new functional oils in food industry.

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Section: Preparation Of Mixed Oil Phasementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and <i>in vitro</i> Digestion

Gao

Jiang

et al. 2020

J. Oleo Sci.

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“…HIU has been used to induce and promote crystallization in fats (Kadamne et al, , ; Martini, Suzuki, & Hartel, ; Suzuki et al, ; Wu, Cao, Bai, Chen, Zhang, & Wu, ; Ye et al, ). It has been concluded that the effect of HIU depends on the type of fat used along with processing conditions employed including crystallization temperature (Kadamne et al, , ), time of ultrasound application (Martini et al, ; Ye et al, ), and sonication parameters such as the acoustic power (Patrick, Blindt, & Janssen, ; Ye et al, ), tip size (Silva, Lee, Gibon, & Martini, ; Ye, Tan, Kim, & Martini, ), sonication duration (Silva et al, ), and ultrasound frequency (Silva et al, ).…”

Section: Introductionmentioning

confidence: 99%

Sonocrystallization of Interesterified Soybean Oil With and Without Agitation

Kadamne

Martini

2018

J Americ Oil Chem Soc

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Interesterified soybean oil was crystallized at 29, 34, and 35 C with and without the use of highintensity ultrasound. Samples were crystallized using either (1) continued agitation for the entire crystallization process (CA) or (2) agitation for 10 min (A10) followed by static crystallization. Sonication and agitation decreased the induction period of nucleation at higher temperatures and changed the crystal morphology, crystallization kinetics, and viscoelasticity of the sample. Sonication reduced the crystal sizes and significantly (P <0.05) increased the viscosity (5.2 AE 1.2 to 2369.6 AE 712.1 Pa s) and elastic modulus (83.2 AE 4.1 to 69,236.7 AE 26,765 Pa) of the crystalline networks obtained at 29 C under A10 condition. An increase in viscosity and elasticity was also observed for sonicated samples crystallized at 34 and 35 C under A10 and all CA conditions but these differences were not statistically significant (P >0.05). Sonication increased crystallization rates for all conditions tested. Kinetic constants obtained from an Avrami fit increased from1.3 × 10 −5 to 6.8 × 10 −5 min −n for samples crystallized at 29 C A10 without and with sonication, respectively, and from 2.6 × 10 −9 to 2.4 × 10 −7 min −n for samples crystallized at 34 C A10 without and with sonication, respectively. This increase in the crystallization rate was also observed for samples crystallized under the CA condition at 29 C. J Am Oil Chem Soc (2018) 95: 571-582 572 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 571-582

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Sonocrystallization of Interesterified Fats with 20 and 30% of Stearic Acid at the sn‐2 Position and Their Physical Blends

Kadamne

Ifeduba

Akoh

et al. 2017

J Americ Oil Chem Soc

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Physical blends (PB) of high oleic sunflower oil and tristearin with 20 and 30% stearic acid and their interesterified (IE) products where 20 and 30% of the fatty acids are stearic acid at the sn‐2 position crystallized without and with application of high intensity ultrasound (HIU). IE samples were crystallized at supercooling temperatures (ΔT) of 12, 9, 6, and 3 °C while PB were crystallized at ΔT = 12 °C. HIU induced crystallization in PB samples, but not in the IE ones. Induction in crystallization with HIU was also observed at ΔT = 6 and 3 °C for IE C18:0 20 and 30% and at ΔT = 9 °C only for the 30% samples. Smaller crystals were obtained in all sonicated samples. Melting profiles showed that HIU induced crystallization of low melting triacylglycerols (TAGs) and promoted co‐crystallization of low and high melting TAGs. In general, HIU significantly changed the viscosity, G′, and G″ of the IE 20% samples except at ΔT = 12 °C. While G′ and G″ of IE 30% did not increase significantly, the viscosity increased significantly at ΔT = 9, 6, and 3 °C from 1526 ± 880 to 6818 ± 901 Pa.s at ΔT = 3 °C. The improved physical properties of the sonicated IE can make them good contenders for trans‐fatty acids replacers.

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Effects of Ultrasonic Parameters on the Crystallization Behavior of Virgin Coconut Oil

Cited by 5 publications

References 23 publications

Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and <i>in vitro</i> Digestion

Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and <i>in vitro</i> Digestion

Sonocrystallization of Interesterified Soybean Oil With and Without Agitation

Sonocrystallization of Interesterified Fats with 20 and 30% of Stearic Acid at the sn‐2 Position and Their Physical Blends

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