Navegar

Colección

Datos Estadísticas

Artículo

Herrera, M.L.; Rodríguez-Batiller, M.J.; Rincón-Cardona, J.A.; Agudelo-Laverde, L.M.; Martini, S.; Candal, R.J. "Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods" (2015) Food and Bioprocess Technology. 8(8):1779-1790
El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

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 (Tc) increased; besides, crystallization rate decreased for slower cooling rate and higher Tc. When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different β′ 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 β′1 polymorph and retarded nucleation and growth of β′2 form. Slow cooling also promoted crystallization of β′1 form at two Tc: 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: α, β′1, and β2. Crystallization of the β2 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 β′1 form for bakery products or the β2 form for chocolate production. © 2015, Springer Science+Business Media New York.

Registro:

Documento: Artículo
Título:Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
Autor:Herrera, M.L.; Rodríguez-Batiller, M.J.; Rincón-Cardona, J.A.; Agudelo-Laverde, L.M.; Martini, S.; Candal, R.J.
Filiación:Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires, Facultad de Ingeniería, Av. Las Heras 2214, Buenos Aires, C1127AAR, Argentina
Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, Argentina
Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires, 1428 Ciudad Universitaria, Buenos Aires, Argentina
Department of Nutrition Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
Palabras clave:Cooling rate; DSC; High-stearic high-oleic sunflower oil stearins; p-NMR; Synchrotron radiation X-ray scattering; Temperature cycles; Trans-fat alternatives; Bakery products; Crystallization; Differential scanning calorimetry; Nuclear magnetic resonance; Oil shale; Oils and fats; Polypropylenes; Sunflower oil; Synchrotron radiation; Synchrotrons; Thermal processing (foods); X ray scattering; Cooling rates; DSC; High-oleic sunflower oil; Synchrotron radiation x-rays; Temperature cycles; Trans fats; Cooling
Año:2015
Volumen:8
Número:8
Página de inicio:1779
Página de fin:1790
DOI: http://dx.doi.org/10.1007/s11947-015-1535-7
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v8_n8_p1779_Herrera

Referencias:

  • Amara-Dali, W.B., Lesieur, P., Artzner, F., Karray, N., Attia, H., Ollivon, M., Anhydrous goat’s milk fat: thermal and structural behaviors studied by coupled differential scanning calorimetry and X-ray diffraction. 2. Influence of cooling rate (2007) Journal of Agricultural and Food Chemistry, 55 (12), pp. 4741-4751. , COI: 1:CAS:528:DC%2BD2sXltFCjtrw%3D
  • Anihouvi, P.P., Blecker, C., Dombree, A., Danthine, S., Comparative study of thermal and structural behavior of four industrial lauric fats (2013) Food and Bioprocess Technology, 6 (12), pp. 3381-3391. , COI: 1:CAS:528:DC%2BC3sXhs1Kku73K
  • Bootello, M.A., Garcés, R., Martínez-Force, E., Salas, J.J., Dry fractionation and crystallization kinetics of high-oleic high-stearic sunflower oil (2011) Journal of the American Oil Chemists’ Society, 88 (10), pp. 1511-1519. , COI: 1:CAS:528:DC%2BC3MXhtFaktLbF
  • Campos, R., Narine, S.S., Marangoni, A.G., Effect of cooling rate on the structure and mechanical properties of milk fat and lard (2002) Food Research International, 35 (10), pp. 971-981. , COI: 1:CAS:528:DC%2BD38Xoslajt78%3D
  • Cisneros, A., Mazzanti, G., Campos, R., Marangoni, A.G., Polymorphic transformation in mixtures of high- and low-melting fractions of milk fat (2006) Journal of Agricultural and Food Chemistry, 54 (16), pp. 6030-6033. , COI: 1:CAS:528:DC%2BD28Xms1eqtL0%3D
  • De Graef, V., Vereecken, J., Smith, K.W., Bhaggan, K., Dewettinck, K., Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content (2012) European Journal of Lipid Science and Technology, 114 (5), pp. 592-601
  • De Jesus, V., FDA food labeling regulations for trans fat (2014) Trans fat replacement solutions, pp. 61-69. , Kodali DR, (ed), AOCS Press, Urbana
  • De Oliveira, I.F., Grimaldi, R., Gonçalves, L.A.G., Effect of diacylglycerols on crystallization of palm oil (Elaeis guineensis) (2014) European Journal of Lipid Science and Technology, 116 (7), pp. 904-909
  • Fernández-Moya, V., Martínez-Force, E., Garcés, R., Oils from improved high-stearic acid sunflower seeds (2005) Journal of Agricultural and Food Chemistry, 53 (7), pp. 5326-5330
  • Fredrick, E., Van de Walle, D., Walstra, P., Zijtveld, J.H., Fischer, S., Van der Meeren, P., Dewettinck, K., Isothermal crystallization behaviour of milk fat in bulk and emulsified state (2011) International Dairy Journal, 21 (9), pp. 685-695. , COI: 1:CAS:528:DC%2BC3MXoslCmtLo%3D
  • González Álvarez, J., Mangas Alonso, J.J., Díaz Llorente, D., Botas Velasco, C., Gutiérrez Álvarez, M.D., Arias Abrodo, P., Blanco Gomis, D., Multivariate characterization of milk fat fractions by gas chromatography (2013) Food and Bioprocess Technology, 6 (10), pp. 2651-2658
  • Hachiya, I., Koyano, T., Sato, K., Seeding effects on solidification behavior of cocoa butter and dark chocolate. I. Kinetics of solidification (1989) Journal of American Oil Chemists’ Society, 66 (12), pp. 1757-1762. , COI: 1:CAS:528:DyaK3cXhtlOktbk%3D
  • Hartel, R.W., (2001) Crystallization in foods, , Aspen Publishers, New York
  • Herrera, M.L., Crystallization behavior of hydrogenated sunflowerseed oil: kinetics and polymorphism (1994) Journal of American Oil Chemists’ Society, 71 (11), pp. 1255-1260. , COI: 1:CAS:528:DyaK2MXit1Cmsrk%3D
  • Herrera, M.L., Hartel, R.W., Effect of processing conditions on crystallization kinetics of a milk fat model system (2000) Journal of the American Oil Chemists’ Society, 77 (11), pp. 1177-1187. , COI: 1:CAS:528:DC%2BD3MXisFag
  • Kloek, W., Walstra, P., Van Vliet, T., Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures (2000) Journal of the American Oil Chemists’ Society, 77 (4), pp. 389-398. , COI: 1:CAS:528:DC%2BD3cXislGqt78%3D
  • Loisel, C., Keller, G., Lecq, G., Bourgaux, C., Ollivon, M., Phase transitions and polymorphism of cocoa butter (1998) Journal of the American Oil Chemist Society, 75 (4), pp. 425-439. , COI: 1:CAS:528:DyaK1cXisFyqtLs%3D
  • Lopez, C., Ollivon, M., Triglycerides obtained by dry fractionation of milk fat 2. Thermal properties and polymorphic evolutions on heating (2009) Chemistry and Physics of Lipids, 159 (1), pp. 1-12. , COI: 1:CAS:528:DC%2BD1MXksVCgs7Y%3D
  • Lopez, C., Lavigne, F., Lesieur, P., Bourgaux, C., Ollivon, M., Thermal and structural behavior of milk fat – 1. Unstable species of anhydrous milk fat (2001) Journal of Dairy Science, 84 (4), pp. 756-766. , COI: 1:CAS:528:DC%2BD3MXjtFyks7w%3D
  • Lopez, C., Lavigne, F., Lesieur, P., Keller, G., Ollivon, M., Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling (2001) Journal of Dairy Science, 84 (11), pp. 2402-2412. , COI: 1:CAS:528:DC%2BD3MXptVGlt7g%3D
  • MacMillan, S.D., Roberts, K.J., In situ small-angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions (2002) Crystal Growth & Design, 2 (3), pp. 221-226. , COI: 1:CAS:528:DC%2BD38XhvFymsLs%3D
  • Marangoni, A.G., McGauley, S.E., Relationship between crystallization behavior and structure in cocoa butter (2003) Crystal Growth & Design, 3 (1), pp. 95-108. , COI: 1:CAS:528:DC%2BD38XovFSkurY%3D
  • Martini, S., Herrera, M.L., Hartel, R.W., Effect of cooling rate on nucleation behavior of milk fat sunflower oil blends (2001) Journal of Agricultural and Food Chemistry, 49 (7), pp. 3223-3229. , COI: 1:CAS:528:DC%2BD3MXkt1Wkt7c%3D
  • Martini, S., Herrera, M.L., Hartel, R.W., Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends (2002) Journal of the American Oil Chemists’ Society, 79 (11), pp. 1055-1062. , COI: 1:CAS:528:DC%2BD38XovVOgtL0%3D
  • Martini, S., Rincón Cardona, J.A., Ye, Y., Tan, C.Y., Candal, R.J., Herrera, M.L., Crystallization behavior of high-oleic high-stearic sunflower oil stearins under dynamic and static conditions (2013) Journal of the American Oil Chemists’ Society, 90 (12), pp. 1773-1786. , COI: 1:CAS:528:DC%2BC3sXhtlCnsrrI
  • Mazzanti, G., Guthrie, S.E., Sirota, E.B., Marangoni, A.G., Idziak, S.H.J., Effect of minor components and temperature profiles on polymorphism in milk fat (2004) Crystal Growth & Design, 4 (6), pp. 1303-1309. , COI: 1:CAS:528:DC%2BD2cXns1Kls78%3D
  • Mudge, E.M., Mazzanti, G., Rheo-NMR measurements of cocoa butter crystallized under shear flow (2009) Crystal Growth & Design, 9 (7), pp. 3111-3118. , COI: 1:CAS:528:DC%2BD1MXlsFWisrk%3D
  • Pérez-Martínez, J.D., Reyes-Hernández, J., Dibildox-Alvarado, E., Toro-Vazquez, J.F., Physical properties of cocoa butter/vegetable oil blends crystallized in a scraped surface heat exchanger (2012) Journal of the American Oil Chemists’ Society, 89 (2), pp. 199-209
  • Pore, M., Seah, H.H., Glover, J.W.H., Holmes, D.J., Johns, M.L., Wilson, D.I., Moggridge, G.D., In-situ X-ray studies of cocoa butter droplets undergoing simulated spray freezing (2009) Journal of the American Oil Chemists’ Society, 86 (3), pp. 215-225. , COI: 1:CAS:528:DC%2BD1MXhvF2ktbg%3D
  • Rincón-Cardona, J.A., Martini, S., Candal, R.J., Herrera, M.L., Polymorphic behavior during isothermal crystallization of high-stearic high-oleic sunflower oil stearins (2013) Food Research International, 51 (1), pp. 86-97
  • Rousseau, D., Forestière, K., Hill, A.R., Marangoni, A.G., Restructuring butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications (1996) Journal of the American Oil Chemists’ Society, 73 (8), pp. 963-972. , COI: 1:CAS:528:DyaK28XltVGgsrc%3D
  • Salas, J.J., Bootello, M.A., Martínez-Force, E., Garcés, R., Production of stearate-rich butters by solvent fractionation of high-stearic high-oleic sunflower oil (2011) Food Chemistry, 124 (2), pp. 450-458. , COI: 1:CAS:528:DC%2BC3cXhtVWqurjO
  • Sato, K., Crystallization of fatty acids (1988) Crystallization and polymorphism of fats and fatty acids, pp. 97-137. , Garti N, Sato K, (eds), Marcel Dekker Inc., New York
  • Singh, A.P., McClements, D.J., Marangoni, A.G., Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content (2002) Journal of the American Oil Chemists’ Society, 79 (5), pp. 431-437. , COI: 1:CAS:528:DC%2BD38XjvVKgt7g%3D
  • Sonwai, S., Rousseau, D., Controlling fat bloom formation in chocolate – impact of milk fat on microstructure and fat phase crystallization (2010) Food Chemistry, 119 (1), pp. 286-297. , COI: 1:CAS:528:DC%2BD1MXht1Oiu7vI
  • Tarancón, P., Salvador, A., Sanz, T., Sunflower oil–water–cellulose ether emulsions as trans-fatty acid-free fat replacers in biscuits: texture and acceptability study (2013) Food and Bioprocess Technology, 6 (9), pp. 2389-2398
  • Vanhoutte, B., Dewettinck, K., Foubert, I., Vanlerberghe, B., Huyghebaert, A., The effect of phospholipids and water on the isothermal crystallisation of milk fat (2002) European Journal of Lipid Science and Technology, 104 (8), pp. 490-495. , COI: 1:CAS:528:DC%2BD38XntVShsLc%3D
  • Zwietering, M.H., Jongenburger, I., Rombouts, F.M., van’t Riet, K., Modeling of the bacterial growth curve (1990) Applied and Environmental Microbiology, 56 (6), pp. 1875-1881. , COI: 1:STN:280:DC%2BC3crotFKrsg%3D%3D

Citas:

---------- APA ----------
Herrera, M.L., Rodríguez-Batiller, M.J., Rincón-Cardona, J.A., Agudelo-Laverde, L.M., Martini, S. & Candal, R.J. (2015) . Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods. Food and Bioprocess Technology, 8(8), 1779-1790.
http://dx.doi.org/10.1007/s11947-015-1535-7
---------- CHICAGO ----------
Herrera, M.L., Rodríguez-Batiller, M.J., Rincón-Cardona, J.A., Agudelo-Laverde, L.M., Martini, S., Candal, R.J. "Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods" . Food and Bioprocess Technology 8, no. 8 (2015) : 1779-1790.
http://dx.doi.org/10.1007/s11947-015-1535-7
---------- MLA ----------
Herrera, M.L., Rodríguez-Batiller, M.J., Rincón-Cardona, J.A., Agudelo-Laverde, L.M., Martini, S., Candal, R.J. "Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods" . Food and Bioprocess Technology, vol. 8, no. 8, 2015, pp. 1779-1790.
http://dx.doi.org/10.1007/s11947-015-1535-7
---------- VANCOUVER ----------
Herrera, M.L., Rodríguez-Batiller, M.J., Rincón-Cardona, J.A., Agudelo-Laverde, L.M., Martini, S., Candal, R.J. Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods. Food. Bioprocess Technol. 2015;8(8):1779-1790.
http://dx.doi.org/10.1007/s11947-015-1535-7