Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods

The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-o...

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Autores principales: Herrera, Maria Lidia, Rodríguez Batiller, María Jose, Rincón Cardona, Jaime A., Agudelo Laverde, Lina Marcela, Martini, Silvana, Candal, Roberto Jorge
Formato: publishedVersion Artículo
Lenguaje:Inglés
Publicado: Springer 2015
Materias:
HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS
TRANS ALTERNATIVES
COOLING RATE
TEMPERATURE CYCLES
SYNCHROTRON RADIATION XRAY SCATTERING
ALIMENTOS Y BEBIDAS
INGENIERÍAS Y TECNOLOGÍAS
Acceso en línea:https://ri.unsam.edu.ar/handle/123456789/982
Aporte de:
Repositorio Institucional de la UNSAM de Universidad Nacional de General San Martín
id I78-R216-123456789-982
record_format dspace
spelling I78-R216-123456789-9822023-03-27T19:39:26Z Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods Herrera, Maria Lidia Rodríguez Batiller, María Jose Rincón Cardona, Jaime A. Agudelo Laverde, Lina Marcela Martini, Silvana Candal, Roberto Jorge HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS TRANS ALTERNATIVES COOLING RATE TEMPERATURE CYCLES SYNCHROTRON RADIATION XRAY SCATTERING ALIMENTOS Y BEBIDAS INGENIERÍAS Y TECNOLOGÍAS info:eu-repo/semantics/publishedVersion The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-oleic sunflower oil was studied by pulsed nuclear magnetic resonance (p-NMR), small-angle X-ray scattering (SAXS), and wide-angle X-ray scattering (WAXS) using synchrotron light and differential scanning calorimetry (DSC). Two stearins, hard (HS) and soft (SS), were crystallized in different processing conditions with the aim of obtaining the polymorphic forms required for different industrial applications. Data obtained from p-NMR studies showed that for both stearins, the maximum solid fat content decreased when crystallization temperature (T c ) increased; besides, crystallization rate decreased for slower cooling rate and higher T c . When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different ?? forms appeared together which was not suitable for processing purposes. SAXS and WAXS patterns indicated that slow cooling (1 or 0.5 °C/min) promoted crystallization of ??1 polymorph and retarded nucleation and growth of ??2 form. Slow cooling also promoted crystallization of ??1 form at two T c : 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: ?, ??1, and ?2. Crystallization of the ?2 polymorph was promoted with slow cooling and temperature cycles. DSC results were in agreement with X-ray findings. Selecting the proper thermal treatment, it was possible to obtain the ??1 form for bakery products or the ?2 form for chocolate production Fil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina Fil: Rodríguez Batiller, María Jose. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina Fil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina. Fil: Agudelo Laverde, Lina Marcela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina Fil: Martini, Silvana. State University Of Utah; Estados Unidos Fil: Candal, Roberto Jorge. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina 2015-08 info:eu-repo/semantics/article info:ar-repo/semantics/artículo Herrera, M. L.; Rodríguez Batiller, M. J.; Rincón Cardona, J. A.; Agudelo Laverde, L. M.; Martini, S.; et al. (aug 2015). Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods; Springer; Food and Bioprocess Technology; 8; (8) 1779-1790 1935-5130 Food and Bioprocess Technology, 2015 8(8) 1779-1790 https://ri.unsam.edu.ar/handle/123456789/982 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/2.5/ar/ Creative Commons Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5) application/pdf pp. 1779-1790 application/pdf Springer Food and Bioprocess Technology, 2015 8(8): 1779-1790 http://dx.doi.org/10.1007/s11947-015-1535-7
institution Universidad Nacional de General San Martín
institution_str I-78
repository_str R-216
collection Repositorio Institucional de la UNSAM
language Inglés
topic HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS
TRANS ALTERNATIVES
COOLING RATE
TEMPERATURE CYCLES
SYNCHROTRON RADIATION XRAY SCATTERING
ALIMENTOS Y BEBIDAS
INGENIERÍAS Y TECNOLOGÍAS
spellingShingle HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS
TRANS ALTERNATIVES
COOLING RATE
TEMPERATURE CYCLES
SYNCHROTRON RADIATION XRAY SCATTERING
ALIMENTOS Y BEBIDAS
INGENIERÍAS Y TECNOLOGÍAS
Herrera, Maria Lidia
Rodríguez Batiller, María Jose
Rincón Cardona, Jaime A.
Agudelo Laverde, Lina Marcela
Martini, Silvana
Candal, Roberto Jorge
Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
topic_facet HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS
TRANS ALTERNATIVES
COOLING RATE
TEMPERATURE CYCLES
SYNCHROTRON RADIATION XRAY SCATTERING
ALIMENTOS Y BEBIDAS
INGENIERÍAS Y TECNOLOGÍAS
description The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-oleic sunflower oil was studied by pulsed nuclear magnetic resonance (p-NMR), small-angle X-ray scattering (SAXS), and wide-angle X-ray scattering (WAXS) using synchrotron light and differential scanning calorimetry (DSC). Two stearins, hard (HS) and soft (SS), were crystallized in different processing conditions with the aim of obtaining the polymorphic forms required for different industrial applications. Data obtained from p-NMR studies showed that for both stearins, the maximum solid fat content decreased when crystallization temperature (T c ) increased; besides, crystallization rate decreased for slower cooling rate and higher T c . When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different ?? forms appeared together which was not suitable for processing purposes. SAXS and WAXS patterns indicated that slow cooling (1 or 0.5 °C/min) promoted crystallization of ??1 polymorph and retarded nucleation and growth of ??2 form. Slow cooling also promoted crystallization of ??1 form at two T c : 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: ?, ??1, and ?2. Crystallization of the ?2 polymorph was promoted with slow cooling and temperature cycles. DSC results were in agreement with X-ray findings. Selecting the proper thermal treatment, it was possible to obtain the ??1 form for bakery products or the ?2 form for chocolate production
format publishedVersion
Artículo
Artículo
author Herrera, Maria Lidia
Rodríguez Batiller, María Jose
Rincón Cardona, Jaime A.
Agudelo Laverde, Lina Marcela
Martini, Silvana
Candal, Roberto Jorge
author_facet Herrera, Maria Lidia
Rodríguez Batiller, María Jose
Rincón Cardona, Jaime A.
Agudelo Laverde, Lina Marcela
Martini, Silvana
Candal, Roberto Jorge
author_sort Herrera, Maria Lidia
title Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_short Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_full Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_fullStr Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_full_unstemmed Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_sort effect of cooling rate and temperature cycles on polymorphic behavior of sunflower oil stearins for applications as trans-fat alternatives in foods
publisher Springer
publishDate 2015
url https://ri.unsam.edu.ar/handle/123456789/982
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