Melissa Abigail Marsh, Nabila Anjum, Farnaz Maleky, Silvana Martini
{"title":"高强度超声、冷却速率和储存温度对完全氢化棕榈仁脂质基质物理性质和油结合能力的影响","authors":"Melissa Abigail Marsh, Nabila Anjum, Farnaz Maleky, Silvana Martini","doi":"10.1002/aocs.12911","DOIUrl":null,"url":null,"abstract":"<p>The ability of a fat crystal network to entrap liquid oil is known as oil binding capacity (OBC) and is an imperative property in semi-solid fats for use in confectionary, bakery, and snack products. Understanding the factors that increase the OBC of fats is crucial for developing fat-based foods that are more resistant to unwanted oil migration. In this study, fully hydrogenated palm-kernel based (FHPKO) lipid matrices were crystallized under different processing conditions to generate samples with a wide range of physical properties and OBC. Three dilutions were created by combining FHPKO with soybean oil (SBO)—75% FHPKO (containing 25% SBO), 50% FHPKO (50% SBO), and 20% FHPKO (80% SBO) and were crystallized at 33, 30, and 22°C; respectively. All the samples were crystallized using fast (FCR; 4.6°C/min) and slow (SCR; 0.1°C/min) cooling rates, as well as with (w) and without (wo) high-intensity ultrasound (HIU; 20 kHz). These processing conditions resulted in four different sets of samples—FCR wo HIU, FCR w HIU, SCR wo HIU, SCR w HIU. Immediately after processing, the sample's hardness, solid fat content (SFC), viscoelasticity (<i>G</i>′, <i>G</i>″, <i>δ</i>), microstructure, melting behavior (Tpeak, enthalpy), and OBC using a centrifuge method (labeled OBC<sub>c</sub>) were analyzed. Samples were then stored at 22 and 5°C for 48 h and the aforementioned properties were measured again as well as OBC using a filter paper method (labeled OBC<sub>p</sub>). Results show that both OBC<sub>c</sub> and OBC<sub>p</sub> were positively correlated with the sample's SFC (<i>r</i><sub>s</sub> = 0.912, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.777, <i>p</i> < 0.001), storage moduli (<i>G</i>′) (<i>r</i><sub>s</sub> = 0.674, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.526, <i>p</i> = 0.017), hardness (<i>r</i><sub>s</sub> = 0.793, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.812, <i>p</i> < 0.001), enthalpy (<i>r</i><sub>s</sub> = 0.842, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.812, <i>p</i> < 0.001), and the number of crystals (<i>r</i><sub>s</sub> = 0.655, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.728, <i>p</i> < 0.001); respectively. While no correlation between OBC<sub>p</sub> and the sample's peak melting temperature and microstructure was recorded, a negative association between the sample's peak melting temperature (<i>r</i><sub>s</sub> = −0.782, <i>p</i> < 0.001), phase angle (<i>δ</i>) (<i>r</i><sub>s</sub> = −0.801, <i>p</i> < 0.001), and crystal diameter (<i>r</i><sub>s</sub> = −0.470, <i>p</i> = 0.004) was documented for OBC<sub>c</sub>. These results suggest oil binding capacity of palm-kernel based crystallized fats can be increased by formulating harder fats that are elastic, contain more crystals, and have higher SFC and enthalpy. Additionally, the FCR with HIU processing conditions was the most effective in increasing the OBC.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"599-615"},"PeriodicalIF":1.9000,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12911","citationCount":"0","resultStr":"{\"title\":\"Impact of high-intensity ultrasound, cooling rate, and storage temperature on physical properties and oil binding capacity in fully hydrogenated palm-kernel lipid matrices\",\"authors\":\"Melissa Abigail Marsh, Nabila Anjum, Farnaz Maleky, Silvana Martini\",\"doi\":\"10.1002/aocs.12911\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The ability of a fat crystal network to entrap liquid oil is known as oil binding capacity (OBC) and is an imperative property in semi-solid fats for use in confectionary, bakery, and snack products. Understanding the factors that increase the OBC of fats is crucial for developing fat-based foods that are more resistant to unwanted oil migration. In this study, fully hydrogenated palm-kernel based (FHPKO) lipid matrices were crystallized under different processing conditions to generate samples with a wide range of physical properties and OBC. Three dilutions were created by combining FHPKO with soybean oil (SBO)—75% FHPKO (containing 25% SBO), 50% FHPKO (50% SBO), and 20% FHPKO (80% SBO) and were crystallized at 33, 30, and 22°C; respectively. All the samples were crystallized using fast (FCR; 4.6°C/min) and slow (SCR; 0.1°C/min) cooling rates, as well as with (w) and without (wo) high-intensity ultrasound (HIU; 20 kHz). These processing conditions resulted in four different sets of samples—FCR wo HIU, FCR w HIU, SCR wo HIU, SCR w HIU. Immediately after processing, the sample's hardness, solid fat content (SFC), viscoelasticity (<i>G</i>′, <i>G</i>″, <i>δ</i>), microstructure, melting behavior (Tpeak, enthalpy), and OBC using a centrifuge method (labeled OBC<sub>c</sub>) were analyzed. Samples were then stored at 22 and 5°C for 48 h and the aforementioned properties were measured again as well as OBC using a filter paper method (labeled OBC<sub>p</sub>). Results show that both OBC<sub>c</sub> and OBC<sub>p</sub> were positively correlated with the sample's SFC (<i>r</i><sub>s</sub> = 0.912, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.777, <i>p</i> < 0.001), storage moduli (<i>G</i>′) (<i>r</i><sub>s</sub> = 0.674, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.526, <i>p</i> = 0.017), hardness (<i>r</i><sub>s</sub> = 0.793, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.812, <i>p</i> < 0.001), enthalpy (<i>r</i><sub>s</sub> = 0.842, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.812, <i>p</i> < 0.001), and the number of crystals (<i>r</i><sub>s</sub> = 0.655, <i>p</i> < 0.001; <i>r</i><sub>s</sub> = 0.728, <i>p</i> < 0.001); respectively. While no correlation between OBC<sub>p</sub> and the sample's peak melting temperature and microstructure was recorded, a negative association between the sample's peak melting temperature (<i>r</i><sub>s</sub> = −0.782, <i>p</i> < 0.001), phase angle (<i>δ</i>) (<i>r</i><sub>s</sub> = −0.801, <i>p</i> < 0.001), and crystal diameter (<i>r</i><sub>s</sub> = −0.470, <i>p</i> = 0.004) was documented for OBC<sub>c</sub>. These results suggest oil binding capacity of palm-kernel based crystallized fats can be increased by formulating harder fats that are elastic, contain more crystals, and have higher SFC and enthalpy. Additionally, the FCR with HIU processing conditions was the most effective in increasing the OBC.</p>\",\"PeriodicalId\":17182,\"journal\":{\"name\":\"Journal of the American Oil Chemists Society\",\"volume\":\"102 3\",\"pages\":\"599-615\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2024-10-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12911\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Oil Chemists Society\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12911\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12911","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
摘要
脂肪晶体网络捕获液体油的能力被称为油结合能力（OBC），这是用于糖果、烘焙和零食产品的半固态脂肪的必要特性。了解增加脂肪OBC的因素对于开发更能抵抗多余油脂迁移的脂肪类食品至关重要。在本研究中，完全氢化棕榈仁（FHPKO）脂质基质在不同的加工条件下结晶，得到了具有广泛物理性质和OBC的样品。将FHPKO与大豆油（SBO）混合形成三种稀释度-75% FHPKO（含25% SBO）， 50% FHPKO （50% SBO）和20% FHPKO (80% SBO)，并在33、30和22℃下结晶；分别。所有样品均采用快速荧光定量（FCR）结晶；4.6°C/min)和慢速(SCR；0.1°C/min)的冷却速率，以及使用(w)和不使用（wo）高强度超声(HIU；20 kHz)。这些处理条件导致了四组不同的样品- FCR双HIU， FCR双HIU， SCR双HIU， SCR双HIU。处理后立即对样品的硬度、固体脂肪含量（SFC）、粘弹性（G′、G″、δ）、微观结构、熔融行为（Tpeak、焓）和OBC进行离心分析（标记为OBCc）。然后将样品在22°C和5°C下保存48小时，并使用滤纸法（标记为OBCp）再次测量上述性质和OBC。结果表明，OBCc和OBCp与样本的SFC呈正相关(rs = 0.912, p < 0.001；rs = 0.777, p & lt; 0.001),存储模(G) (r = 0.674, p & lt; 0.001;rs = 0.526, p = 0.017),硬度(r = 0.793, p & lt; 0.001;rs = 0.812, p & lt; 0.001)、焓(r = 0.842, p & lt; 0.001;Rs = 0.812, p < 0.001)，晶体数量(Rs = 0.655, p < 0.001；Rs = 0.728, p < 0.001)；分别。虽然OBCp与样品的峰值熔化温度和微观结构之间没有相关性，但OBCc的峰值熔化温度（rs = - 0.782, p < 0.001）、相角（δ） （rs = - 0.801, p < 0.001）和晶体直径（rs = - 0.470, p = 0.004）之间存在负相关。这些结果表明，棕榈仁结晶脂肪的油结合能力可以通过配制更硬的脂肪来提高，这些脂肪具有弹性，含有更多的晶体，具有更高的SFC和焓。此外，HIU处理条件下的FCR对增加OBC最有效。
Impact of high-intensity ultrasound, cooling rate, and storage temperature on physical properties and oil binding capacity in fully hydrogenated palm-kernel lipid matrices
The ability of a fat crystal network to entrap liquid oil is known as oil binding capacity (OBC) and is an imperative property in semi-solid fats for use in confectionary, bakery, and snack products. Understanding the factors that increase the OBC of fats is crucial for developing fat-based foods that are more resistant to unwanted oil migration. In this study, fully hydrogenated palm-kernel based (FHPKO) lipid matrices were crystallized under different processing conditions to generate samples with a wide range of physical properties and OBC. Three dilutions were created by combining FHPKO with soybean oil (SBO)—75% FHPKO (containing 25% SBO), 50% FHPKO (50% SBO), and 20% FHPKO (80% SBO) and were crystallized at 33, 30, and 22°C; respectively. All the samples were crystallized using fast (FCR; 4.6°C/min) and slow (SCR; 0.1°C/min) cooling rates, as well as with (w) and without (wo) high-intensity ultrasound (HIU; 20 kHz). These processing conditions resulted in four different sets of samples—FCR wo HIU, FCR w HIU, SCR wo HIU, SCR w HIU. Immediately after processing, the sample's hardness, solid fat content (SFC), viscoelasticity (G′, G″, δ), microstructure, melting behavior (Tpeak, enthalpy), and OBC using a centrifuge method (labeled OBCc) were analyzed. Samples were then stored at 22 and 5°C for 48 h and the aforementioned properties were measured again as well as OBC using a filter paper method (labeled OBCp). Results show that both OBCc and OBCp were positively correlated with the sample's SFC (rs = 0.912, p < 0.001; rs = 0.777, p < 0.001), storage moduli (G′) (rs = 0.674, p < 0.001; rs = 0.526, p = 0.017), hardness (rs = 0.793, p < 0.001; rs = 0.812, p < 0.001), enthalpy (rs = 0.842, p < 0.001; rs = 0.812, p < 0.001), and the number of crystals (rs = 0.655, p < 0.001; rs = 0.728, p < 0.001); respectively. While no correlation between OBCp and the sample's peak melting temperature and microstructure was recorded, a negative association between the sample's peak melting temperature (rs = −0.782, p < 0.001), phase angle (δ) (rs = −0.801, p < 0.001), and crystal diameter (rs = −0.470, p = 0.004) was documented for OBCc. These results suggest oil binding capacity of palm-kernel based crystallized fats can be increased by formulating harder fats that are elastic, contain more crystals, and have higher SFC and enthalpy. Additionally, the FCR with HIU processing conditions was the most effective in increasing the OBC.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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