Nanoscale effects on oil migration through triacylglycerol polycrystalline colloidal networks

Maleky, Fatemeh; Marangoni, Alejandro G.

doi:10.1039/c1sm05154g

Cited by 37 publications

(34 citation statements)

References 53 publications

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“…The water can move through the pore network and through microfractures formed during crystallization. The movement of water in this manner is affected by variables such as the size and connectivity of the pores . Porous media can be seen as a network of capillaries of specific radius ( r ) and for which the liquid of interest has a contact angle of θ .…”

Section: Discussionmentioning

confidence: 99%

Role of Lipid Blooming and Crystallite Size in the Performance of Highly Soluble Drug-Loaded Microcapsules

Lopes

Becker

Stehr³

et al. 2015

Journal of Pharmaceutical Sciences

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Section: Discussionmentioning

confidence: 99%

Role of Lipid Blooming and Crystallite Size in the Performance of Highly Soluble Drug-Loaded Microcapsules

Lopes

Becker

Stehr³

et al. 2015

Journal of Pharmaceutical Sciences

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“…In contrast to samples crystallised under static conditions, shear crystallisation created a crystal network of a large number of small crystals (3.2 ± .1.69 μm) evenly distributed and tightly packed together. These findings are in agreement with those of previous studies, which reported the presence of larger crystals when crystallisation was conducted under static conditions (Chaiseri & Dimick, ; Sonwai & Mackley, ; Marty & Marangoni, ; Maleky & Marangoni, ; Mazzanti et al ., ).…”

Section: Resultsmentioning

confidence: 98%

“…For instance, Marty & Marangoni () reported the influences of cocoa butter fatty acid profile on its physical properties and structural behaviour. On the other hand, in the manufacture of confectionery products, shear is usually applied to improve heat and mass transfer in cocoa butter as well as to promote the formation of a desirable polymorph (Rousset & Rappaz, ; Padar et al ., ; Maleky & Marangoni, ,b; Mazzanti et al ., ). Furthermore, shear has been shown to affect the crystallisation kinetics and microstructure of CB (Sonwai & Mackley, ; Marty & Marangoni, ; Mazzanti et al ., ), resulting in a stronger crystal network that could affect the quality and stability of confectionery products (Humphrey & Narine, ; Acevedo et al ., ; Ghosh & Rousseau, ; Maleky et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Effects of external shear forces on crystallisation kinetics of model fat blends

Shi

Maleky

2015

Int J of Food Sci Tech

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Summary The effects of different shearing conditions on the crystallisation of cocoa butter (CB) with the addition of other confectionery ingredients (sugar and lecithin) were investigated. Differential scanning calorimetry (DSC), X‐ray diffraction (XRD) and polarised light microscopy (PLM) were conducted to measure the thermal, polymorphic and microstructural properties, of these mixtures, respectively. Both shearing conditions and ingredients have a pronounced impact on the thermal and polymorphic behaviour of CB, and its microstructure. In the absence of shear, the addition of lecithin delayed the polymorphic transformation in CB and results in slightly bigger crystal clusters. When both sugar and lecithin are added to nonsheared CB, they retard the formation of stable polymorphism. Moreover, sugar particles tended to agglomerate in the absence of lecithin under static conditions. With the application of shear, a more homogenous microstructure of the samples was observed. Shear significantly increases the crystallisation rate, polymorph transformation and the formation of a higher number of smaller crystals at both the presence and absence of lecithin.

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“…A continuous fat crystal network can complicate molecular diffusion. Pore size, porosity, and pore connectivity characterize the porous fat matrix by a tortuosity factor, which has a considerable impact on the diffusivity of transporting molecules through the porous medium . Evaluation of the water‐exchange kinetics by LR‐NMR diffusometry provided hereby a fast and nondestructive tool to screen the oil phase permeability without the addition of a marker compound.…”

Section: Resultsmentioning

confidence: 99%

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

Nelis

Declerck

Vermeir

et al. 2019

Magnetic Reson in Chemistry

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Water‐in‐oil‐in‐water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well‐known problem for liquid oil‐based double emulsions. The influence of network crystallization in the oil phase of W/O/W globules was evaluated by NMR and laser light scattering experiments on both a liquid oil‐based double emulsion and a solid fat‐based double emulsion. Water transport was assessed by low‐resolution NMR diffusometry and by an osmotically induced swelling or shrinking experiment, whereas manganese ion permeation was followed by means of T2‐relaxometry. The solid fat‐based W/O/W globules contained a crystal network with about 80% solid fat. This W/O/W emulsion showed a reduced molecular water exchange and a slower manganese ion influx in the considered time frame, whereas its globule size remained stable under the applied osmotic gradients. The reduced permeability of the oil phase is assumed to be caused by the increased tortuosity of the diffusive path imposed by the crystal network. This solid network also provided mechanical strength to the W/O/W globules to counteract the applied osmotic forces.

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Nanoscale effects on oil migration through triacylglycerol polycrystalline colloidal networks

Cited by 37 publications

References 53 publications

Role of Lipid Blooming and Crystallite Size in the Performance of Highly Soluble Drug-Loaded Microcapsules

Role of Lipid Blooming and Crystallite Size in the Performance of Highly Soluble Drug-Loaded Microcapsules

Effects of external shear forces on crystallisation kinetics of model fat blends

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

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