| Texto completo | |
| Autor(es): |
Aragao, Vitor C.
;
Chaves, Clara L. P.
;
Oliveira, Guilherme S.
;
Andrade, Sabrina S.
;
Meirelles, Antonio J. A.
;
Costa, Mariana C.
;
Sampaio, Klicia A.
;
Maximo, Guilherme J.
Número total de Autores: 8
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Chemistry; v. 493, p. 14-pg., 2025-11-30. |
| Resumo | |
Triacylglycerols (TAGs) can form different structures in their solid phase affecting physical/sensorial properties of lipid-based products. Biocompounds, such as monoterpenes, can act as lipids' crystallization modifiers, modulating these properties, while the solid-liquid equilibrium (SLE) theory can broaden the understanding of the physicochemical mechanisms involved. This work evaluated SLE phase diagrams for binary mixtures composed of TAGs (trilaurin, tripalmitin, trimyristin) and alpha-pinene, main monoterpene found in several essential oils, unveiling how it influences fats' melting/crystallization characteristics. For this, DSC, microscopy, and thermodynamic modelling were applied. Results suggested formation of solid solutions (cocrystals), even at low alpha-pinene concentration, showing that it can modify TAGs' crystalline structures, their polymorphism, while increasing mixtures initial melting, decreasing biphasic states, improving stability. These findings are corroborated by strong molecular interactions observed for TAGs and alpha-pinene through thermodynamic modelling. alpha-Pinene proves to be a promising natural additive for lipid-based products, allowing properties' modulation. (AU) | |
| Processo FAPESP: | 22/10368-4 - Fortalecimento da cadeia de valor da castanha-do-Brasil: uma abordagem focada na Cooperativa dos Agricultores do Vale do Amanhecer (Juruena/MT) |
| Beneficiário: | Eduardo Augusto Caldas Batista |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |