Application of High-Intensity Ultrasound to Palm Oil in a Continuous System

Ye, Yubin; Martini, Silvana

doi:10.1021/jf505041s

Cited by 38 publications

(36 citation statements)

References 32 publications

(51 reference statements)

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“…). Similar results on the effect of sonication on crystals sizes were observed in IESBO (Lee et al, ; Silva et al, ; Ye et al, ) and palm oil (Chen et al, ; Ye and Martini ).…”

Section: Resultssupporting

confidence: 75%

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Tailoring Crystalline Structure Using High‐Intensity Ultrasound to Reduce Oil Migration in a Low Saturated Fat

Silva

Cooper

Gibon³

et al. 2019

J Americ Oil Chem Soc

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The objective of this study was to use highintensity ultrasound (HIU) to change the crystalline structure of an interesterified soybean oil (IESBO) with 33% of saturated fats and to evaluate how these changes affect oil migration. The IESBO was crystallized at different temperatures (26, 28, 30, and 32 C) with and without HIU. Results show that oil migration was significantly affected by HIU (P < 0.05). HIU promoted crystallization and induced the formation of harder crystalline networks that were more resistant to oil migration with lower melting peak temperatures and sharper melting profiles. Samples processed with HIU had fewer crystalline clusters as observed by microscopy. Changes observed on the physical properties of the IESBO due to sonication that consequently improved oil migration were attributed to the ability of HIU to induce secondary nucleation and crystallize lowmelting point triacyclglycerols (SUU) that would not crystallize without the HIU and to the stronger and stable crystalline network formed capable of entrapping liquid TAG (UUU).

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“…). Similar results on the effect of sonication on crystals sizes were observed in IESBO (Lee et al, ; Silva et al, ; Ye et al, ) and palm oil (Chen et al, ; Ye and Martini ).…”

Section: Resultssupporting

confidence: 75%

“…This suggests that HIU is promoting co‐crystallization of TAG and increasing their compatibility. Previous studies have shown similar results related to the effect of HIU in the melting behavior of fats (Kadamne et al, ; Maruyama et al, ; Silva et al, ; Wagh et al, ; Ye and Martini ).…”

Section: Resultssupporting

confidence: 69%

Tailoring Crystalline Structure Using High‐Intensity Ultrasound to Reduce Oil Migration in a Low Saturated Fat

Silva

Cooper

Gibon³

et al. 2019

J Americ Oil Chem Soc

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“…Hence a variety of processing technologies have been developed to control and produce a number of different material characteristics. Amongst these technologies is the application of acoustic energy [1][2][3][4][5][6][7][8] . In particular, the use of high intensity ultrasound (HIU) has been used to alter the properties of lipids 5 .…”

Section: Introductionmentioning

confidence: 99%

Cavitation clusters in lipid systems – surface effects, local heating and streamer formation

Birkin

Foley

Truscott

et al. 2017

Phys. Chem. Chem. Phys.

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Cavitation clusters and streamers are characterised in lipid materials (specifically sunflower oil) and compared to water systems. The lipid systems, which are important in food processing, are studied with high-speed camera imaging, laser scattering and pressure measurements. In these oils, clusters formed at an aged (roughened) tip of the sound source (a piston like emitter, PLE) are shown to collapse with varied periodicity in relation to the drive amplitude employed. A distinct streamer (an area of increased flow emanating from the cavitation cluster) is seen in the lipid media which is collimated directly away from the tip of the PLE source whereas in water the cavitation plume is visually less distinct. The velocity of bubbles in the lipid streamer near the cluster on the order of 10 m s -1. Local heating effects, within the streamer, are detected using a dual thermocouple measurement at extended distances. Viscosity, temperature and the outgassing within the oils are suggested to play a key role in the streamer formation in these systems.

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“…Sonicated samples were significantly harder than nonsonicated ones ( P < 0.0001) with average values of 1.4 ± 0.2 and 3.4 ± 0.1 N for the nonsonicated and sonicated samples, respectively (Figure 4). An increase in hardness due to sonication has been previously reported (da Silva & Martini, 2019; Suzuki et al., 2010; Ye & Martini, 2015; Ye et al., 2011) in fats with lower levels of saturation. Hardness is a physical property that is directly related to the characteristics of the crystalline network formed.…”

Section: Resultsmentioning

confidence: 63%

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

Silva

Marsh

Gibon³

et al. 2020

Journal of Food Science

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Oil migration (OM) has been an immense issue in fat-based foods such as peanut butter and chocolate fillings. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on OM in a palm kernel oil-based fat used in chocolate fillings, coatings, and confectionery applications. The sample was crystallized at 30°C for 90 min and stored for 48 hr at 25°C. HIU was applied after 20 min at 30°C using a 3.2-mm diameter tip operating at an amplitude of 216 µm (90 W) for 10 s. OM was measured using a centrifuge-and a filter paper-based method. Crystal morphology and size, solid fat content (SFC), melting behavior, and hardness were evaluated after 90 min, 48 hr, and after OM. Results showed that HIU reduced OM (P < 0.05) by 52.0% when measured using the filter paper method while a reduction of 97.4% was observed when measured with the centrifuge method. HIU also reduced the crystal size (P < 0.05) and formed a more organized crystalline network. A reduction in peak temperature (T p ) after 90 min of crystallization and 48 hr of storage was observed in sonicated samples without affecting the enthalpy. However, enthalpy and T p were higher in the sample without HIU analyzed after OM due to the migration of low melting point triacylglycerols out of the crystalline network. HIU also increased the hardness (P < 0.05) from 1.37 N and 3.17 N. But no differences (P > 0.05) were found on SFC due to sonication. Overall, HIU changed the crystalline structure of the fat allowing for a better entrapment of liquid oil in the crystalline matrix. Results from this study will benefit food producers that are looking for fat sources with better capacity to entrap oil.Practical Application: OM is one of the main problems facing the fat industry, especially since the elimination of partially hydrogenated fats from foods. Efforts are being focused on finding new technologies to reduce OM and therefore to improve the shelf life of the product. This study introduces for the first time, a new processing technology to reduce OM in a palm kernel fat with high content of saturated fatty acids that is commonly used in confectionery applications.

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Application of High-Intensity Ultrasound to Palm Oil in a Continuous System

Cited by 38 publications

References 32 publications

Tailoring Crystalline Structure Using High‐Intensity Ultrasound to Reduce Oil Migration in a Low Saturated Fat

Tailoring Crystalline Structure Using High‐Intensity Ultrasound to Reduce Oil Migration in a Low Saturated Fat

Cavitation clusters in lipid systems – surface effects, local heating and streamer formation

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

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