High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics

Zulkurnain, Musfirah; Maleky, Farnaz; Balasubramaniam, V. M.

doi:10.1007/s12393-016-9144-4

Cited by 26 publications

(12 citation statements)

References 92 publications

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“…In recent decades, pressure treatment has become increasingly popular in the food industry (Cullen et al, ; Rastogi et al, ). Apart from prolonging the shelf life, high‐pressure processing of lipid food like ice cream, margarine, or chocolate can be used to improve product quality, enhance functional properties and save time and energy (Nosho et al, ; Yasuda and Mochizuki, ; Zulkurnain et al, ). Because triacylglycerols are key food constituents, their melting curves and crystallization dynamics have to be known to efficiently run these processes.…”

Section: Introductionmentioning

confidence: 99%

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Growth Rate of Pressure‐Induced Triolein Crystals

Roßbach

Bahr

Gäbel

et al. 2018

J Americ Oil Chem Soc

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In pressure-induced crystal growth of triolein from melt at pressures up to 300 MPa and at temperatures between 283.16 and 293.16 K, we can distinguish three different crystal morphologies. Raman spectroscopy indicates that they are related to different polymorphic structures. Switching from the most stable to a less-stable structure implies a jump in the growth rate to a maximum value. As pressure increases, the growth rate decreases indicating that the growth is transport limited. Measurements at different temperatures show that the growth rate is mainly governed by pressure. In a certain parameter range, we observe crossnucleation to crystals with a higher growth rate. These crystals have a Raman fingerprint not yet described in the literature.

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Section: Introductionmentioning

confidence: 99%

“…This may seem surprising, as high‐pressure treatment of food, for instance, has gained much attention in recent years. An overview is provided by Zulkurnain et al (). Recently, this group also studied crystallization kinetics of soybean oil under pressure (Zulkurnain et al, , ).…”

Section: Introductionmentioning

confidence: 99%

Growth Rate of Pressure‐Induced Triolein Crystals

Roßbach

Bahr

Gäbel

et al. 2018

J Americ Oil Chem Soc

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“…This article places an emphasis on the context of environmental effects on proteins, as representative ubiquitous biological macromolecules. It should be emphasized that the combined use of HP and temperature scans is also relevant to other applications, such as the studies of lipid thermophysical properties and crystallization kinetics [62]. HP-SANS cells with a broad range of pressure and temperature capabilities find applications in the studies of biomembranes, critical to many cellular processes (for a review on HP instrumentation in this context see [7]).…”

Section: Discussionmentioning

confidence: 99%

High pressure cell for Bio-SANS studies under sub-zero temperatures or heat denaturing conditions

Teixeira

Leão

Gagnon

et al. 2018

JNR

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The 2nd biennial International Society for Sample Environment (ISSE) School included training on high pressure (HP) cells for Soft Matter studies. Neutron research centers are responding to a growing need for HP experimental data, relevant to a broad range of applications in bioscience, biotechnology and others. The importance of disseminating designs and operating protocols, to support concerted efforts towards the advancement of sample environment instrumentation across research centers, was repeatedly acknowledged at the ISSE school. The liquid insertion HP system for SANS, currently used at the NIST Center for Neutron Research for solutions of biological macromolecules, is described here. Emphasis is placed on the context of subzero temperature studies and the design challenges. The current model of the HP system-HP up to 3.5 kbar and −18°C < T < +80°C-uses sample volumes of 2.7 ml to cover an accessible q-range of 0.001-0.6 Å −1 .

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“…Applying shear also has a significant effect on fat crystallization through various manners, such as accelerating fat nucleation, growth, and polymorphic transition, and inducing orientation of fat crystal networks (Tran & Rousseau, 2016). Furthermore, other processing techniques including high-intensity ultrasound (Kadamne, Ifeduba, Akoh, & Martini, 2017;Povey, 2017;Wagh, Birkin, & Martini, 2016) and high pressure processing (Zulkurnain, Maleky, & Balasubramaniam, 2016) have also been found to affect fat crystallization behavior and physical properties, but further research is still needed before these novel methods can be applied in an industrial setting. The crystallization behavior of SLs may also be altered by adding minor components.…”

Section: Crystallization and Melting Behaviormentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics

Cited by 26 publications

References 92 publications

Growth Rate of Pressure‐Induced Triolein Crystals

Growth Rate of Pressure‐Induced Triolein Crystals

High pressure cell for Bio-SANS studies under sub-zero temperatures or heat denaturing conditions

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

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