Study of the crystallization and polymorphic structures formed in oleogels from avocado oil

Published

2016-07-01

Estudio de la cristalización y de las estructuras polimórficas formadas en oleogeles de aceite de aguacate

Keywords:

Calorimetry, Monodiglycerides, Cooling rate, Thermal behavior (en)
Calorimetría, Monodiglicérido, Rapidez de enfriamiento, Comportamiento térmico (es)

Downloads

PDF
HTML

Authors

Ezequiel Pérez-Monterroza Universidad Nacional de Colombia
Héctor José Ciro-Velásquez Universidad Nacional de Colombia
Julio César Arango Tobón Universidad Nacional de Colombia

Abstract (en)
Abstract (es)

The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (Tonset) and the crystallization temperature (Tc), were evaluated by DSC and X-ray diffraction. The results showed that the structuring agents have a significant effect (P<0.05) on the Tc and Tonset, which demonstrated their ability to form solid lipids. Moreover, it was found that the presence of SMS decreased the Tc and Tonset, possibly due to their cocrystallization process. It was found only in the presence of the polymorphic form b' in the oleogels prepared. The Tc varied between 1.6 and 51.4 °C and Tonset between 3.9 and 53.8 °C.

Se evaluó el efecto de la concentración de los monodiglicéridos, la cera de abejas y monoestearato de sorbitán (SMS) sobre el comportamiento térmico de los oleogeles de aceite de aguacate, así como el efecto de la velocidad de enfriamiento sobre el inicio (Tonset) y temperatura de cristalización (Tc), usando DSC y difracción por rayos x. Los agentes estructurantes mostraron tener efecto significativo (P<0,05) sobre la Tonset y la Tc del aceite de aguacate, lo que indica su capacidad de formar estructura. La presencia de Span 60 disminuyó la Tonset y la Tc, posiblemente debido su proceso de cocristalización. Se evidenció únicamente la presencia de la forma polimórfica b' en los oleogeles preparados. La Tc y la Tonset varió en el rango entre 1,6-51,4 °C y 3,9-53,8 °C respectivamente.

Downloads

Download data is not yet available.

References

Basso R, Badan AP, Monise H, Gioielli L, Guaraldo L, Oliveira A and Grimaldi R. 2010. Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil. Food Chemistry 122(4): 1185-1192. doi: 10.1016/j.foodchem.2010.03.113

Betancur D. 2011. Caracterización fisicoquímica del aguacate (Persea americana mill. cv. Hass) y estandarización del proceso de extracción del aceite. Tesis de Maestría en Ciencia y Tecnología de Alimentos. Facultad de Ciencias Agropecuarias. Universidad Nacional de Colombia. Medellín. 56 p.

Bouzidi L and Narine SS. 2012. Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part III. Crystallization and phase behavior of 1-palmitoyl-2,3-stearoyl-sn-glycerol (PSS) and tristearoylglycerol (SSS) binary system. Chemistry and Physics of Lipids 165(1): 105-119. doi: 10.1016/j.chemphyslip.2011.11.004

Da Pieve S, Calligaris S, Panozzo A, Arrighetti G and Nicoli MC. 2011. Effect of monoglyceride organogel structure on cod liver oil stability. Food Research International 44(9): 2978-2983. doi: 10.1016/j.foodres.2011.07.011

Dassanayake LSK, Kodali DR and Ueno S. 2011. Formation of oleogels based on edible lipid materials. Current Opinion in Colloid and Interface Science 16(5): 432-439. doi: 10.1016/j.cocis. 2011.05.005

Elisabettini P, Desmedt A, Gibon V and Durant F. 1995. Effect of sorbitan tristearate on the thermal and structural properties of monoacid triglycerides: influence of a "Cis" or "Trans" double bond. Europan Journal of Lipid Science and Technology 97(2): 65-69. doi: 10.1002/lipi.19950970206

Foubert I, Vanhoutte B and Dewettinck K. 2004. Temperature and concentration dependent effect of partial glycerides on milk fat crystallization. European Journal of Lipid Science and Technology 106(8): 531-539. doi: 10.1002/ejlt.200400979

Ghotra BS, Dyal SD and Narine S S. 2002. Lipid shortenings: a review. Food Research International 35(10): 1015-1048. doi: 10.1016/S0963-9969(02)00163-1

Higaki K, Koyano T, Hachiya I and Sato K. 2004. In situ optical observation of microstructure of b-fat gel made of binary mixtures of high-melting and low-melting fats. Food Research International 37(1): 2-10. doi: 10.1016/j.foodres.2003.09.006

Himawan C, Starov VM and Stapley AGF. 2006. Thermodynamic and kinetic aspects of fat crystallization. Advances in Colloid and Interface Science 122: 3-33. doi: 10.1016/j.cis.2006.06.016

Hwang HS, Kim S, Singh M, Winkler-Moser JK and Liu SX. 2011. Organogel formation of soybean oil with waxes. Journal of the American Oil Chemists' Society 89(4): 639-647. doi: 10.1007/s11746-011-1953-2

Jacome O, Aronhime J and Garti N. 1989. Polymorphic transitions of mixed triglycerides SOS in the presence of sorbitan monostearate. JAOCS 66(11): 1606-1613. doi: 10.1007/BF02636186

Lupi F, Gabriele D, Facciolo D, Baldino N, Seta L and Cindio B. 2012. Effect of organogelator and fat source on rheological properties of olive oil-based organogels. Food Research International 46(1): 177-184. doi: 10.1016/j.foodres.2011.11.029

Marangoni AG. 2002. Special issue of FRI-Crystallization, structure and functionality of fats. Food Research International 35(10): 907-908. doi: 10.1016/S0963-9969(02)00152-7

Martini S, Carelli AA and Lee J. 2008. Effect of the addition of waxes on the crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society 85(12): 1097-1104. doi: 10.1007/s11746-008-1310-2

Morales-Rueda JA, Dibildox-Alvarado E, Toro-Vazquez J and Charo M. 2009. Rheological properties of candelilla wax and dotriacontane organogels measured with a True-Gap system. Journal of the America Oils Society 86(8): 765-772. doi: 10.1007/s11746-009-1414-3

Murdan S, Gregoriadis G and Florence AT. 1999a. Inverse toroidal vesicles: precursors of tubules in sorbitan monostearate organogels. International Journal of Pharmaceutics 183(1): 47-49. doi: 10.1016/S0378-5173(99)00042-3

Murdan S, Gregoriadis G and Florence AT. 1999b. Novel sorbitan monostearate organogels. Journal Pharmaceutical Sciences 88(6): 608-614. doi: 10.1021/js980342r

Omonov T, Bouzidi L and Narine S. 2010. Quantification of oil binding capacity of structuring fats: A novel method and its application. Chemistry and Physics of Lipids 163(7): 728-740. doi: 10.1016/j.chemphyslip.2010.07.003

Ortiz-Moreno A, Dorantes L, Galindez J and Guzman-Geronimo R. 2003. Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill). Journal of Agricultural and Food Chemistry 51(8): 2216-2221. doi: 10.1021/jf0207934

Pernetti M, Van KF, Flöter E and Bot A. 2007. Structuring of edible oils by alternatives to crystalline fat. Current Opinion in Colloid & Interface Science 12(4-5): 221-231. doi: 10.1016/j.cocis.2007.07.002

Raut S, Singh S, Uplanchiwar V and Mishra V. 2011. Lecithin organogel: A unique micellar system for the delivery of bioactive agents in the treatment of skin aging. Acta Pharmaceutica Sinica B 2(1): 8-15. doi: 10.1016/j.apsb.2011.12.005

Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, dos Santos AO, Cardoso LP and Gonçalves LAG. 2009. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International 42(8): 1153-1162. doi: 10.1016/j.foodres.2009.05.016

Saberi AH, Chin-Ping T and Oi-Ming L. 2011. Phase behavior of palm oil in blends with palm-based diacylglycerol. Journal of the American Oil Chemists' Society 88(12): 1857-1865. doi: 10.1007/s11746-011-1860-6

Saberi AH, Lai OM and Toro-Vázquez JF. 2011. Crystallization kinetics of palm oil in blends with palm-based diacylglycerol. Food Research International 44(1): 425-435. doi: 10.1016/j.foodres.2010.09.029

Sato K and Ueno S. 2011. Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states. Current Opinion in Colloid & Interface Science 16(5): 384-390. doi: 10.1016/j.cocis.2011.06.004

Szydlowskaczerniak A, Karlovits G, Lach M and Szlyk E. 2005. X-ray diffraction and differential scanning calorimetry studies of b'- b transitions in fat mixtures. Food Chemistry 92(1): 133-141. doi: 10.1016/j.foodchem.2004.07.010

Tan C and Che Man Y. 2002. Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation. Food Chemistry 76(1): 89-102. doi: 10.1016/S0308-8146(01)00241-2

Timms RE. 1984. Phase behaviour of fats and their mixtures. Progress in Lipid Research 23(1): 1-38. doi: 10.1016/0163-7827(84)90004-3

Toro-Vazquez JF, Alonzo-Macias M, Dibildox-Alvarado E and Charó-Alonso MA. 2009. The effect of tripalmitin crystallization on the thermomechanical properties of Candelilla wax organogels. Food Biophysics 4(3): 199-212. doi: 10.1007/s11483-009-9118-7

Toro-Vazquez JF, Morales-Rueda J, Mallia VA and Weiss RG. 2010. Relationship between molecular structure and thermo-mechanical properties of Candelilla wax and amides derived from (R)-12-Hydroxystearic acid as gelators of safflower oil. Food Biophysics 5(3): 193-202. doi: 10.1007/s11483-010-9159-y

License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The journal allows the author(s) to maintain the exploitation rights (copyright) of their articles without restrictions. The author(s) accept the distribution of their articles on the web and in paper support (25 copies per issue) under open access at local, regional, and international levels. The full paper will be included and disseminated through the Portal of Journals and Institutional Repository of the Universidad Nacional de Colombia, and in all the specialized databases that the journal considers pertinent for its indexation, to provide visibility and positioning to the article. All articles must comply with Colombian and international legislation, related to copyright.

Author Commitments

The author(s) undertake to assign the rights of printing and reprinting of the material published to the journal Revista Facultad Nacional de Agronomía Medellín. Any quotation of the articles published in the journal should be made given the respective credits to the journal and its content. In case content duplication of the journal or its partial or total publication in another language, there must be written permission of the Director.

Content Responsibility

The Faculty of Agricultural Sciences and the journal are not necessarily responsible or in solidarity with the concepts issued in the published articles, whose responsibility will be entirely the author or the authors.