Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems

被引：1

作者：

Basso, Federico ^{[1
]}

Ciuffarin, Francesco ^{[1
]}

Chiodetti, Miriam ^{[2
]}

Alinovi, Marcello ^{[2
]}

Carini, Eleonora ^{[2
]}

Barba, Luisa ^{[3
]}

Manzocco, Lara ^{[1
]}

Nicoli, Maria Cristina ^{[1
]}

Calligaris, Sonia ^{[1
]}

机构：

[1] Univ Udine, Dept Agr Food Environm & Anim Sci, Via Sondrio 2-A, I-33100 Udine, Italy

[2] Univ Parma, Dept Food & Drug, Parco Area Sci 47-A, I-43124 Parma, Italy

[3] Natl Council Res, Inst Crystallog, I-34100 Trieste, Italy

来源：

CURRENT RESEARCH IN FOOD SCIENCE | 2024年 / 8卷

关键词：

Lipid crystallization; Moderate hydrostatic pressurization; Rheological properties; Crystal morphology; Fats thermal properties; Synchrotron x-ray diffraction; COCOA BUTTER; ACID POLYMORPHS; COOLING RATE; FAT; TRANSFORMATION; TEMPERATURE; TRANSITIONS; BEHAVIOR; BLENDS;

D O I：

10.1016/j.crfs.2024.100700

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 degrees C, 1-24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w). Hyperbarically-crystallized samples exhibited significantly higher firmness, elastic modulus and critical stress values as compared to those of the samples crystallized at atmospheric pressure. These data indicate that moderate hydrostatic pressure favored the formation of a higher amount of small palm kernel stearin crystals as compared to those formed at atmospheric pressure. Pressurization did not affect fat polymorphism, but was able to enhance nucleation instead of crystal growth. This work clearly demonstrated the efficacy of moderate hydrostatic pressure in steering lipid crystallization, opening interesting possible applications of high-pressure processing technology in the fat manufacturing sector.

引用

页数：8

共 43 条

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