Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods

The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-o...

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Autores principales:	Herrera, M.L., Rodríguez-Batiller, M.J., Rincón-Cardona, J.A., Agudelo-Laverde, L.M., Martini, S., Candal, R.J.
Formato:	JOUR
Materias:	Cooling rate DSC High-stearic high-oleic sunflower oil stearins p-NMR Synchrotron radiation X-ray scattering Temperature cycles Trans-fat alternatives Bakery products Crystallization Differential scanning calorimetry Nuclear magnetic resonance Oil shale Oils and fats Polypropylenes Sunflower oil Synchrotron radiation Synchrotrons Thermal processing (foods) X ray scattering Cooling rates High-oleic sunflower oil Synchrotron radiation x-rays Trans fats Cooling
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_19355130_v8_n8_p1779_Herrera
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_19355130_v8_n8_p1779_Herrera
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spelling	todo:paper_19355130_v8_n8_p1779_Herrera2023-10-03T16:36:33Z Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods Herrera, M.L. Rodríguez-Batiller, M.J. Rincón-Cardona, J.A. Agudelo-Laverde, L.M. Martini, S. Candal, R.J. Cooling rate DSC High-stearic high-oleic sunflower oil stearins p-NMR Synchrotron radiation X-ray scattering Temperature cycles Trans-fat alternatives Bakery products Crystallization Differential scanning calorimetry Nuclear magnetic resonance Oil shale Oils and fats Polypropylenes Sunflower oil Synchrotron radiation Synchrotrons Thermal processing (foods) X ray scattering Cooling rates DSC High-oleic sunflower oil Synchrotron radiation x-rays Temperature cycles Trans fats Cooling The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-oleic sunflower oil was studied by pulsed nuclear magnetic resonance (p-NMR), small-angle X-ray scattering (SAXS), and wide-angle X-ray scattering (WAXS) using synchrotron light and differential scanning calorimetry (DSC). Two stearins, hard (HS) and soft (SS), were crystallized in different processing conditions with the aim of obtaining the polymorphic forms required for different industrial applications. Data obtained from p-NMR studies showed that for both stearins, the maximum solid fat content decreased when crystallization temperature (Tc) increased; besides, crystallization rate decreased for slower cooling rate and higher Tc. When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different β′ forms appeared together which was not suitable for processing purposes. SAXS and WAXS patterns indicated that slow cooling (1 or 0.5 °C/min) promoted crystallization of β′1 polymorph and retarded nucleation and growth of β′2 form. Slow cooling also promoted crystallization of β′1 form at two Tc: 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: α, β′1, and β2. Crystallization of the β2 polymorph was promoted with slow cooling and temperature cycles. DSC results were in agreement with X-ray findings. Selecting the proper thermal treatment, it was possible to obtain the β′1 form for bakery products or the β2 form for chocolate production. © 2015, Springer Science+Business Media New York. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19355130_v8_n8_p1779_Herrera
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Cooling rate DSC High-stearic high-oleic sunflower oil stearins p-NMR Synchrotron radiation X-ray scattering Temperature cycles Trans-fat alternatives Bakery products Crystallization Differential scanning calorimetry Nuclear magnetic resonance Oil shale Oils and fats Polypropylenes Sunflower oil Synchrotron radiation Synchrotrons Thermal processing (foods) X ray scattering Cooling rates DSC High-oleic sunflower oil Synchrotron radiation x-rays Temperature cycles Trans fats Cooling
spellingShingle	Cooling rate DSC High-stearic high-oleic sunflower oil stearins p-NMR Synchrotron radiation X-ray scattering Temperature cycles Trans-fat alternatives Bakery products Crystallization Differential scanning calorimetry Nuclear magnetic resonance Oil shale Oils and fats Polypropylenes Sunflower oil Synchrotron radiation Synchrotrons Thermal processing (foods) X ray scattering Cooling rates DSC High-oleic sunflower oil Synchrotron radiation x-rays Temperature cycles Trans fats Cooling Herrera, M.L. Rodríguez-Batiller, M.J. Rincón-Cardona, J.A. Agudelo-Laverde, L.M. Martini, S. Candal, R.J. Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
topic_facet	Cooling rate DSC High-stearic high-oleic sunflower oil stearins p-NMR Synchrotron radiation X-ray scattering Temperature cycles Trans-fat alternatives Bakery products Crystallization Differential scanning calorimetry Nuclear magnetic resonance Oil shale Oils and fats Polypropylenes Sunflower oil Synchrotron radiation Synchrotrons Thermal processing (foods) X ray scattering Cooling rates DSC High-oleic sunflower oil Synchrotron radiation x-rays Temperature cycles Trans fats Cooling
description	The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-oleic sunflower oil was studied by pulsed nuclear magnetic resonance (p-NMR), small-angle X-ray scattering (SAXS), and wide-angle X-ray scattering (WAXS) using synchrotron light and differential scanning calorimetry (DSC). Two stearins, hard (HS) and soft (SS), were crystallized in different processing conditions with the aim of obtaining the polymorphic forms required for different industrial applications. Data obtained from p-NMR studies showed that for both stearins, the maximum solid fat content decreased when crystallization temperature (Tc) increased; besides, crystallization rate decreased for slower cooling rate and higher Tc. When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different β′ forms appeared together which was not suitable for processing purposes. SAXS and WAXS patterns indicated that slow cooling (1 or 0.5 °C/min) promoted crystallization of β′1 polymorph and retarded nucleation and growth of β′2 form. Slow cooling also promoted crystallization of β′1 form at two Tc: 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: α, β′1, and β2. Crystallization of the β2 polymorph was promoted with slow cooling and temperature cycles. DSC results were in agreement with X-ray findings. Selecting the proper thermal treatment, it was possible to obtain the β′1 form for bakery products or the β2 form for chocolate production. © 2015, Springer Science+Business Media New York.
format	JOUR
author	Herrera, M.L. Rodríguez-Batiller, M.J. Rincón-Cardona, J.A. Agudelo-Laverde, L.M. Martini, S. Candal, R.J.
author_facet	Herrera, M.L. Rodríguez-Batiller, M.J. Rincón-Cardona, J.A. Agudelo-Laverde, L.M. Martini, S. Candal, R.J.
author_sort	Herrera, M.L.
title	Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_short	Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_full	Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_fullStr	Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_full_unstemmed	Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title_sort	effect of cooling rate and temperature cycles on polymorphic behavior of sunflower oil stearins for applications as trans-fat alternatives in foods
url	http://hdl.handle.net/20.500.12110/paper_19355130_v8_n8_p1779_Herrera
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Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods

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