Effect of High‐Intensity Ultrasound on the Crystallization Behavior of High‐Stearic High‐Oleic Sunflower Oil Soft Stearin

Rincón-Cardona, Jaime A.; Agudelo-Laverde, Lina Marcela; Herrera, M. L.; Martini, Silvana

doi:10.1007/s11746-015-2620-9

Cited by 23 publications

(11 citation statements)

References 19 publications

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“…Small crystals in HIU can be probably attributed to cavities or small bubbles formed during sonication which can be as nuclei for inducing crystallization in the system. Furthermore, the collapse of bubbles, which generates high localised shear force, can break present crystals to smaller ones (Rincón‐Cardona et al ., ). As also observed by Chen et al .…”

Section: Resultsmentioning

confidence: 97%

“…Rincón‐Cardona et al . () also reported, there was no significant difference in T on of high‐oleic sunflower oil treated with HIU and control sample as a function of crystallization temperature and sonication intensity. However, enthalpy values of sonicated samples were significantly more than those of the non‐sonicated counterparts.…”

Section: Resultsmentioning

confidence: 97%

“…This finding was in accordance with Wagh et al (2013) observed that HIU significantly increased the enthalpy of anhydrous milk fat samples crystallized with emulsifier (lactosemonolaurate). Rinc on-Cardona et al (2015) also reported, there was no significant difference in T on of high-oleic sunflower oil treated with HIU and control sample as a function of crystallization temperature and sonication intensity. However, enthalpy values of sonicated samples were significantly more than those of the non-sonicated counterparts.…”

Section: Experimental Design and Optimizationmentioning

confidence: 86%

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Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Sharifi

Goli

Fayaz

2018

Int J of Food Sci Tech

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Summary In this research, the effect of high‐intensity ultrasound (HIU) on physico‐chemical properties of olive oil organogel containing propolis wax was studied. The experiment was accomplished by response surface method (RSM) in different ultrasonic power levels, ultrasonic times and cooling temperatures. Regarding to maximum firmness and minimum oil migration, 300 W ultrasonic power, 5 °C cooling temperature and 120 s ultrasonic time were introduced as the optimum HIU condition. Optimised HIU‐organogel was characterised in comparison to control. Results showed that HIU induced nucleation by creating small crystals led to form a strong network with high oil binding capacity. DSC analysis confirmed nucleation by high enthalpy for HIU‐organogel. XRD pattern revealed no polymorphism transformation. However, a slight increasing of peroxide value was observed for HIU‐modified organogel. These findings indicated that HIU could be a possible modification tool to produce appropriate organogel for food application such as margarine and shortening.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Experimental Design and Optimizationmentioning

confidence: 86%

See 1 more Smart Citation

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Sharifi

Goli

Fayaz

2018

Int J of Food Sci Tech

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“…The exception to this behavior was found for OG4.5 samples, which showed an increment in SFC at final time as a consequence of using HIU. These results suggest that HIU promotes early stages of the crystallization process (Lee, Claro da Silva, Gibon, & Martini, ; Suzuki et al., ; Ye et al., ), which would be evident at initial time when low MG concentrations and slow cooling rates were used (higher SFC values obtained in the sonicated samples) but if enough storage time is given the crystalline network of sonicated and nonsonicated samples reaches the same SFC value (Rincón‐Cardona et al., ).…”

Section: Resultsmentioning

confidence: 98%

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

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The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high‐intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil. Microstructure, melting profile, elasticity (G′), and solid fat content (SFC) were measured immediately after preparation of samples (t = 0) and after 24 hr of storage at 25 °C. Samples’ textural properties (hardness, adhesiveness, and cohesiveness) and oil binding capacity (OBC) were evaluated after 24 hr at 25 °C. In general, samples became less elastic over time. Slow cooling rate resulted in lower G′ after 24 hr compared to the ones obtained using 10 °C/min. Network OBC was improved by increasing MG concentration and cooling rate, and by applying HIU. After storage, oleogel melting enthalpy increased with MG concentration. In general, this behavior was not correlated with an increase in SFC. An improvement in the network structure was generally reached with the increase in cooling rate, according to texture and rheology results, for both sonicated and nonsonicated conditions. At the highest MG concentration, HIU application was more efficient at increasing OBC and hardness of the network at 0.1 °C/min. Microscopy images showed that the oleogels microstructure was changed as a consequence of HIU application and cooling rate, evidencing smaller crystals both in sonicated and faster cooled samples. Obtained results demonstrate that cooling rate, MG concentration, and HIU can be used satisfactorily to tailor physical properties of MG oleogels. Practical Application Oleogels have been studied in the last years as semisolid fat replacers in food products. Cooling rate is an important processing parameter in the oleogel preparation because it affects their final physical properties, while high‐intensity ultrasound (HIU) is a relatively novel technique to tailor lipid properties. This study is focused on the application of a slow/fast cooling rate in combination with/without HIU treatment at different monoglycerides and high oleic sunflower oil mixtures as a successful strategy to obtain oleogels with different physical properties and with potential applications in the food industry, such as fat substitutes in bakery.

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“…There is considerable literature and interest in the use of high power ultrasound for the control of crystal nucleation [20][21][22][23][24][25] . Power ultrasound interacts with crystal nucleation and growth in a number of ways and in general is not well understood.…”

Section: Power Ultrasound and Sonocrystallisationmentioning

confidence: 99%

Nucleation in food colloids

Povey

2016

The Journal of Chemical Physics

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Nucleation in food colloids has been studied in detail using Ultrasound Spectroscopy. Our data shows that classical nucleation theory (CNT) remains a sound basis from which to understand nucleation in food colloids and analogous model systems using n-alkanes. Various interpretations and modifications of CNT are discussed with regard to their relevance to food colloids. Much of the evidence presented is based on ultrasound velocity spectrometry measurements which has many advantages for the study of nucleating systems compared to light scattering and NMR due to its sensitivity at low solid contents and its ability to measure true solid contents in the nucleation and early crystal growth stages. Ultrasound attenuation spectroscopy also responds to critical fluctuations in the induction region. We show however, that a periodic pressure fluctuation such as a quasi-continuous (as opposed to a pulse comprising only a few pressure cycles) ultrasound field can alter the nucleation process, even at very low acoustic intensity. Thus care must be taken when using ultrasound techniques that the measurements do not alter the studied processes. Quasi-continuous ultrasound fields may enhance or suppress nucleation and the criteria to determine such effects are derived. The conclusions of this paper are relevant to colloidal systems in foods, pharmaceuticals, agro-chemicals, cosmetics and personal products.

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Effect of High‐Intensity Ultrasound on the Crystallization Behavior of High‐Stearic High‐Oleic Sunflower Oil Soft Stearin

Cited by 23 publications

References 19 publications

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Nucleation in food colloids

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