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

Autores
Herrera, Maria Lidia; Rodríguez Batiller, María Jose; Rincón Cardona, Jaime A.; Agudelo Laverde, Lina Marcela; Martini, Silvana; Candal, Roberto Jorge
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 (T c ) increased; besides, crystallization rate decreased for slower cooling rate and higher T c . When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different ?? 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 ??1 polymorph and retarded nucleation and growth of ??2 form. Slow cooling also promoted crystallization of ??1 form at two T c : 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: ?, ??1, and ?2. Crystallization of the ?2 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 ??1 form for bakery products or the ?2 form for chocolate production
Fil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Rodríguez Batiller, María Jose. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina.
Fil: Agudelo Laverde, Lina Marcela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Martini, Silvana. State University Of Utah; Estados Unidos
Fil: Candal, Roberto Jorge. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina
Fuente
Food and Bioprocess Technology, 2015 8(8): 1779-1790
http://dx.doi.org/10.1007/s11947-015-1535-7
Materia
HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS
TRANS ALTERNATIVES
COOLING RATE
TEMPERATURE CYCLES
SYNCHROTRON RADIATION XRAY SCATTERING
ALIMENTOS Y BEBIDAS
INGENIERÍAS Y TECNOLOGÍAS
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
Repositorio Institucional (UNSAM)
Institución
Universidad Nacional de General San Martín
OAI Identificador
oai:ri.unsam.edu.ar:123456789/982
Acceder
id RIUNSAM_da6334be64edecc6949dbbc7a8d19591
oai_identifier_str oai:ri.unsam.edu.ar:123456789/982
network_acronym_str RIUNSAM
repository_id_str s
network_name_str Repositorio Institucional (UNSAM)
spelling Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in FoodsHerrera, Maria LidiaRodríguez Batiller, María JoseRincón Cardona, Jaime A.Agudelo Laverde, Lina MarcelaMartini, SilvanaCandal, Roberto JorgeHIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINSTRANS ALTERNATIVESCOOLING RATETEMPERATURE CYCLESSYNCHROTRON RADIATION XRAY SCATTERINGALIMENTOS Y BEBIDASINGENIERÍAS Y TECNOLOGÍASThe 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 (T c ) increased; besides, crystallization rate decreased for slower cooling rate and higher T c . When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different ?? 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 ??1 polymorph and retarded nucleation and growth of ??2 form. Slow cooling also promoted crystallization of ??1 form at two T c : 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: ?, ??1, and ?2. Crystallization of the ?2 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 ??1 form for bakery products or the ?2 form for chocolate productionFil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; ArgentinaFil: Rodríguez Batiller, María Jose. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; ArgentinaFil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina.Fil: Agudelo Laverde, Lina Marcela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; ArgentinaFil: Martini, Silvana. State University Of Utah; Estados UnidosFil: Candal, Roberto Jorge. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; ArgentinaSpringer2015-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfpp. 1779-1790application/pdfHerrera, M. L.; Rodríguez Batiller, M. J.; Rincón Cardona, J. A.; Agudelo Laverde, L. M.; Martini, S.; et al. (aug 2015). Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods; Springer; Food and Bioprocess Technology; 8; (8) 1779-17901935-5130Food and Bioprocess Technology, 2015 8(8) 1779-1790https://ri.unsam.edu.ar/handle/123456789/982Food and Bioprocess Technology, 2015 8(8): 1779-1790http://dx.doi.org/10.1007/s11947-015-1535-7reponame:Repositorio Institucional (UNSAM)instname:Universidad Nacional de General San Martínenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/2.5/ar/Creative Commons Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5)2025-09-29T14:30:20Zoai:ri.unsam.edu.ar:123456789/982instacron:UNSAMInstitucionalhttp://ri.unsam.edu.arUniversidad públicaNo correspondehttp://ri.unsam.edu.ar/oai/lpastran@unsam.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:s2025-09-29 14:31:15.536Repositorio Institucional (UNSAM) - Universidad Nacional de General San Martínfalse
dc.title.none.fl_str_mv Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
title Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
spellingShingle Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods
Herrera, Maria Lidia
HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS
TRANS ALTERNATIVES
COOLING RATE
TEMPERATURE CYCLES
SYNCHROTRON RADIATION XRAY SCATTERING
ALIMENTOS Y BEBIDAS
INGENIERÍAS Y TECNOLOGÍAS
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
dc.creator.none.fl_str_mv Herrera, Maria Lidia
Rodríguez Batiller, María Jose
Rincón Cardona, Jaime A.
Agudelo Laverde, Lina Marcela
Martini, Silvana
Candal, Roberto Jorge
author Herrera, Maria Lidia
author_facet Herrera, Maria Lidia
Rodríguez Batiller, María Jose
Rincón Cardona, Jaime A.
Agudelo Laverde, Lina Marcela
Martini, Silvana
Candal, Roberto Jorge
author_role author
author2 Rodríguez Batiller, María Jose
Rincón Cardona, Jaime A.
Agudelo Laverde, Lina Marcela
Martini, Silvana
Candal, Roberto Jorge
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS
TRANS ALTERNATIVES
COOLING RATE
TEMPERATURE CYCLES
SYNCHROTRON RADIATION XRAY SCATTERING
ALIMENTOS Y BEBIDAS
INGENIERÍAS Y TECNOLOGÍAS
topic HIGH-STEARIC HIGH-OLEIC SUNFLOWER OIL STEARINS
TRANS ALTERNATIVES
COOLING RATE
TEMPERATURE CYCLES
SYNCHROTRON RADIATION XRAY SCATTERING
ALIMENTOS Y BEBIDAS
INGENIERÍAS Y TECNOLOGÍAS
dc.description.none.fl_txt_mv 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 (T c ) increased; besides, crystallization rate decreased for slower cooling rate and higher T c . When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different ?? 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 ??1 polymorph and retarded nucleation and growth of ??2 form. Slow cooling also promoted crystallization of ??1 form at two T c : 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: ?, ??1, and ?2. Crystallization of the ?2 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 ??1 form for bakery products or the ?2 form for chocolate production
Fil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Rodríguez Batiller, María Jose. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina.
Fil: Agudelo Laverde, Lina Marcela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina
Fil: Martini, Silvana. State University Of Utah; Estados Unidos
Fil: Candal, Roberto Jorge. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina
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 (T c ) increased; besides, crystallization rate decreased for slower cooling rate and higher T c . When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different ?? 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 ??1 polymorph and retarded nucleation and growth of ??2 form. Slow cooling also promoted crystallization of ??1 form at two T c : 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: ?, ??1, and ?2. Crystallization of the ?2 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 ??1 form for bakery products or the ?2 form for chocolate production
publishDate 2015
dc.date.none.fl_str_mv 2015-08
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
status_str publishedVersion
format article
dc.identifier.none.fl_str_mv Herrera, M. L.; Rodríguez Batiller, M. J.; Rincón Cardona, J. A.; Agudelo Laverde, L. M.; Martini, S.; et al. (aug 2015). Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods; Springer; Food and Bioprocess Technology; 8; (8) 1779-1790
1935-5130
Food and Bioprocess Technology, 2015 8(8) 1779-1790
https://ri.unsam.edu.ar/handle/123456789/982
identifier_str_mv Herrera, M. L.; Rodríguez Batiller, M. J.; Rincón Cardona, J. A.; Agudelo Laverde, L. M.; Martini, S.; et al. (aug 2015). Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods; Springer; Food and Bioprocess Technology; 8; (8) 1779-1790
1935-5130
Food and Bioprocess Technology, 2015 8(8) 1779-1790
url https://ri.unsam.edu.ar/handle/123456789/982
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Creative Commons Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Creative Commons Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5)
dc.format.none.fl_str_mv application/pdf
pp. 1779-1790
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Food and Bioprocess Technology, 2015 8(8): 1779-1790
http://dx.doi.org/10.1007/s11947-015-1535-7
reponame:Repositorio Institucional (UNSAM)
instname:Universidad Nacional de General San Martín
reponame_str Repositorio Institucional (UNSAM)
collection Repositorio Institucional (UNSAM)
instname_str Universidad Nacional de General San Martín
repository.name.fl_str_mv Repositorio Institucional (UNSAM) - Universidad Nacional de General San Martín
repository.mail.fl_str_mv lpastran@unsam.edu.ar
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score 12.559606

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