Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storage

Autor(es)

da Silva, Mayanny Gomes ; de Godoi, Kamila Ramponi Rodrigues ; Cardoso, Lisandro Pavie ; Ribeiro, Ana Paula Badan

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 157, p. 16-pg., 2022-04-09.

Resumo

In this work, we studied the influence of fatty acid chain length and crystallization temperature on the crystallization behavior during the storage of binary blends modified by chemical interesterification. The blends were produced with soybean oil and fully hydrogenated oils from palm kernel, palm, soybean, microalgae, and crambe, evaluated separately, at a ratio of 50:50 (% w/w). The blends were crystallized by two crystalline stabilization methods. In method I, the samples were maintained at 25 ? for 24 h before the analyses. In method II, the samples were maintained at 5 ? for 24 h, followed by crystalline stabilization at 25 ? for 24 h before the analyses. The interesterification reaction caused considerable changes in the TAGs profile with increasing asymmetric TAGs. These TAGs changes promoted an increase in the crystallization induction time, a decrease in the maximum solids content, and changes in crystals morphology. The increase in the FAs chain length promoted the increased nucleation rate that influenced morphology crystals. Method II promoted a reduction in the me-dium diameter of crystals and the appearance of the 13 phase with storage time. For crystallization carried out at higher temperatures (method I), we observed that 13' was favored. Unusual polymorphic transitions were observed with storage time in samples with higher tristearin content. We identified clear correlations between the predominance of 13' phase in the interesterified blends and TAGs of S2U and SU2-type. In addition, the blends with a more diverse range of fatty acids concerning chain size also showed the 13' polymorph. 13 polymorph, on the other hand, was associated with symmetric TAGs, S3 and U3, and CN-54 type TAG. In this study, we used the Rietveld method to quantify the polymorphs and amorphous content in the blends before and after the randomization reaction. This approach allowed a deeper understanding of the crystalline behavior in the blends, which would be difficult to achieve by performing only a visual analysis of the X-ray diffractograms. (AU)

• Processo FAPESP: 16/11261-8 - Óleos, gorduras e nanotecnologia: desenvolvimento de nanopartículas lipidicas sólidas e carreadores lipídicos nanoestruturados para incorporação de compostos bioativos lipofílicos
• Beneficiário: Ana Paula Badan Ribeiro
• Modalidade de apoio: Auxílio à Pesquisa - Regular