Sonocrystallization of Interesterified Fats with 20 and 30% C16:0 at <i>sn</i>‐2 Position

Kadamne, Jeta V.; Ifeduba, Ebenezer A.; Akoh, Casimir C.; Martini, Silvana

doi:10.1007/s11746-016-2914-6

Cited by 21 publications

(30 citation statements)

References 34 publications

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“…This behavior might be related to the MG crystallization process, which occurred slower at 0.1 °C/min compared to the samples that were cooled at 10 °C/min. Previous studies have demonstrated that an induction in the crystallization of lipids takes place when the driving force increases, and this increment can be achieved either through higher supersaturation or supercooling levels (Kadamne et al., , ; Lee et al., ). These studies have also shown that HIU is not effective at inducing crystallization if the content of saturated fatty acids is too low (lower degree of supersaturation), corroborating the lack of effect of HIU on hardness for low MG concentrations.…”

Section: Resultsmentioning

confidence: 99%

“…Oscillatory tests were performed at 25°C by a strain sweep procedure from 8.0 × 10 −4 to 10% at a constant frequency of 1 Hz (6.28 rad/s). The experiments were carried out using a parallel plate geometry (40 mm diameter, 1000 µm gap) (Kadamne, Ifeduba, Akoh, & Martini, 2017a).…”

Section: Oscillatory Rheologymentioning

confidence: 99%

“…Particularly, SFC increased in OG3 and OG4.5 sonicated samples obtained at 0.1°C/min, whereas it decreased in OG 4.5 sonicated samples obtained at 10°C/min. Previous studies performed in triacylglycerols have shown that HIU is more efficient at inducing crystallization and changing physical properties in samples with a slow crystallization kinetics (Kadamne et al, 2017a;Kadamne, Ifeduba, Akoh, & Martini, 2017b). Slower crystallization kinetics can be obtained, for example, by either working at a low driving force, or by using slow cooling rates.…”

Section: Solid Fat Contentmentioning

confidence: 99%

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Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

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The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high‐intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil. Microstructure, melting profile, elasticity (G′), and solid fat content (SFC) were measured immediately after preparation of samples (t = 0) and after 24 hr of storage at 25 °C. Samples’ textural properties (hardness, adhesiveness, and cohesiveness) and oil binding capacity (OBC) were evaluated after 24 hr at 25 °C. In general, samples became less elastic over time. Slow cooling rate resulted in lower G′ after 24 hr compared to the ones obtained using 10 °C/min. Network OBC was improved by increasing MG concentration and cooling rate, and by applying HIU. After storage, oleogel melting enthalpy increased with MG concentration. In general, this behavior was not correlated with an increase in SFC. An improvement in the network structure was generally reached with the increase in cooling rate, according to texture and rheology results, for both sonicated and nonsonicated conditions. At the highest MG concentration, HIU application was more efficient at increasing OBC and hardness of the network at 0.1 °C/min. Microscopy images showed that the oleogels microstructure was changed as a consequence of HIU application and cooling rate, evidencing smaller crystals both in sonicated and faster cooled samples. Obtained results demonstrate that cooling rate, MG concentration, and HIU can be used satisfactorily to tailor physical properties of MG oleogels. Practical Application Oleogels have been studied in the last years as semisolid fat replacers in food products. Cooling rate is an important processing parameter in the oleogel preparation because it affects their final physical properties, while high‐intensity ultrasound (HIU) is a relatively novel technique to tailor lipid properties. This study is focused on the application of a slow/fast cooling rate in combination with/without HIU treatment at different monoglycerides and high oleic sunflower oil mixtures as a successful strategy to obtain oleogels with different physical properties and with potential applications in the food industry, such as fat substitutes in bakery.

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Section: Resultsmentioning

confidence: 99%

Section: Oscillatory Rheologymentioning

confidence: 99%

Section: Solid Fat Contentmentioning

confidence: 99%

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Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

Self Cite

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“…The G 0 and G 00 values were measured at 25 C using the strain-sweep oscillation procedure by varying the strain% from 8.0 × 10 −4 to 10% at a constant 1 Hz frequency. The Rheology Advantage software was used for data analysis (Kadamne, Ifeduba, Akoh, & Martini, 2017).…”

Section: Oscillatory Rheologymentioning

confidence: 99%

Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels

Silva

Arellano

Martini

2018

J Americ Oil Chem Soc

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Oleogels have been studied in the past decade due to their potential to replace saturated fat in foods. Oleogelators have been mostly studied alone or in binary systems. Sometimes a single oleogelator cannot achieve all the technological properties necessary for a specific food application. Thus, the aim of this work was to investigate the interaction between candelilla wax (CLX), monoacylglycerols (MAG), and a fully hydrogenated oil (hardfat [HF]) in soybean and high‐oleic sunflower oils and to evaluate their physical properties. The concentration of the total oleogelator was between 5% and 10%, from pure CLX (5%), sample OP, up to many combinations of MAG, HF, and CLX samples O1, O2, O3, O4, O5, and O6. Samples were evaluated according to their microstructure, melting properties, rheological behavior, hardness, oil‐binding capacity (OBC), and thermal stability. Results showed that the addition of MAG and HF to CLX created a softer gel but improved its rheological properties. Changes in the physical properties were related to the various proportions of CLX, MAG, and HF rather than the overall concentration of structuring agents. For example, for a total concentration of 5% of the structuring agent, a decrease in the CLX concentration from 5% to 3% and the addition of HF and MAG resulted in a softer crystalline network. Increasing the overall concentration of oleogelators by increasing the amount of HF and/or MAG and maintaining the concentration of the CLX constant did not improve the hardness of the gel. This study showed that at least 3% of CLX must be added to the system to obtain a semisolid material independently of the amount of MAG and/or HF added.

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“…Applying shear also has a significant effect on fat crystallization through various manners, such as accelerating fat nucleation, growth, and polymorphic transition, and inducing orientation of fat crystal networks (Tran & Rousseau, 2016). Furthermore, other processing techniques including high-intensity ultrasound (Kadamne, Ifeduba, Akoh, & Martini, 2017;Povey, 2017;Wagh, Birkin, & Martini, 2016) and high pressure processing (Zulkurnain, Maleky, & Balasubramaniam, 2016) have also been found to affect fat crystallization behavior and physical properties, but further research is still needed before these novel methods can be applied in an industrial setting. The crystallization behavior of SLs may also be altered by adding minor components.…”

Section: Crystallization and Melting Behaviormentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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Sonocrystallization of Interesterified Fats with 20 and 30% C16:0 at sn‐2 Position

Cited by 21 publications

References 34 publications

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

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