Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat
Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat
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DOI：
10.1111/1750-3841.15099
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发表时间：
2020-03-28
影响因子：
3.9
通讯作者：
Martini, Silvana
中科院分区：
文献类型：
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作者：
da Silva, Thais Lomonaco Teodoro;Marsh, Melissa;Martini, Silvana
油迁移（OM）一直是花生酱和巧克力馅料等脂肪类食品中的一个巨大问题。本研究的目的是评估高强度超声（HIU）对巧克力馅料、涂层和糖果应用中使用的棕榈仁油基脂肪中OM的影响。将样品在30 ℃下结晶90分钟，并在25 ℃下储存48小时。在30 ℃下使用3.2-mm直径的尖端在216 μ m（90 W）的振幅下操作10秒，20分钟后施加HIU。使用基于离心机和滤纸的方法测量OM。在90分钟、48小时和OM后评价晶体形态和尺寸、固体脂肪含量（SFC）、熔融行为和硬度。结果表明，滤纸法测定的OM降低52.0%，离心法测定的OM降低97.4%（P < 0.05）。HIU还使晶体尺寸减小（P < 0.05），并形成更有组织的晶体网络。在超声处理的样品中观察到结晶90分钟和储存48小时后峰值温度（T-p）的降低，而不影响焓。然而，由于低熔点三酰甘油从结晶网络中迁移出来，OM后分析的不含HIU的样品中的焓和T-p较高。HIU还使硬度从1.37 N和3.17 N增加（P < 0.05）。而超声处理对SFC无显著影响（P > 0.05）。总的来说，HIU改变了脂肪的晶体结构，允许液体油更好地截留在晶体基质中。这项研究的结果将有利于食品生产商正在寻找更好的能力来捕获油的脂肪来源。实际应用OM是脂肪行业面临的主要问题之一，特别是因为消除了食品中的部分氢化脂肪。目前正在努力寻找减少OM的新技术，从而提高产品的有效期。这项研究首次介绍了一种新的加工技术，以减少棕榈仁脂肪中的OM，该脂肪具有高含量的饱和脂肪酸，通常用于糖果应用。
Oil migration (OM) has been an immense issue in fat-based foods such as peanut butter and chocolate fillings. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on OM in a palm kernel oil-based fat used in chocolate fillings, coatings, and confectionery applications. The sample was crystallized at 30 degrees C for 90 min and stored for 48 hr at 25 degrees C. HIU was applied after 20 min at 30 degrees C using a 3.2-mm diameter tip operating at an amplitude of 216 mu m (90 W) for 10 s. OM was measured using a centrifuge- and a filter paper-based method. Crystal morphology and size, solid fat content (SFC), melting behavior, and hardness were evaluated after 90 min, 48 hr, and after OM. Results showed that HIU reduced OM (P < 0.05) by 52.0% when measured using the filter paper method while a reduction of 97.4% was observed when measured with the centrifuge method. HIU also reduced the crystal size (P < 0.05) and formed a more organized crystalline network. A reduction in peak temperature (T-p) after 90 min of crystallization and 48 hr of storage was observed in sonicated samples without affecting the enthalpy. However, enthalpy and T-p were higher in the sample without HIU analyzed after OM due to the migration of low melting point triacylglycerols out of the crystalline network. HIU also increased the hardness (P < 0.05) from 1.37 N and 3.17 N. But no differences (P > 0.05) were found on SFC due to sonication. Overall, HIU changed the crystalline structure of the fat allowing for a better entrapment of liquid oil in the crystalline matrix. Results from this study will benefit food producers that are looking for fat sources with better capacity to entrap oil.Practical Application OM is one of the main problems facing the fat industry, especially since the elimination of partially hydrogenated fats from foods. Efforts are being focused on finding new technologies to reduce OM and therefore to improve the shelf life of the product. This study introduces for the first time, a new processing technology to reduce OM in a palm kernel fat with high content of saturated fatty acids that is commonly used in confectionery applications.