Research output: Contribution to journal › Article › peer-review
Isothermal Crystallization of Palm Oil-Based Fats with and without the Addition of Essential Oils. / Chikhoune, Anis; Shashkov, Mikhail; Piligaev, Aleksandr Vasilyevich et al.
In: JAOCS, Journal of the American Oil Chemists' Society, Vol. 97, No. 8, 01.08.2020, p. 861-878.Research output: Contribution to journal › Article › peer-review
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TY - JOUR
T1 - Isothermal Crystallization of Palm Oil-Based Fats with and without the Addition of Essential Oils
AU - Chikhoune, Anis
AU - Shashkov, Mikhail
AU - Piligaev, Aleksandr Vasilyevich
AU - Lee, Juhee
AU - Boudjellal, Abdelghani
AU - Martini, Silvana
N1 - Publisher Copyright: © 2020 AOCS
PY - 2020/8/1
Y1 - 2020/8/1
N2 - The objective of study was to evaluate the crystallization behavior of palm oil-based fats processed with and without the addition of essential oils (5% w/w) obtained from the flowers (EsOF) and stems (EsOS) of Pituranthos scoparius. Palm oil (PO) and a mixture of PO, soybean oil, and sunflower oil (Mix) were tested. The addition of the essential oils did not change the melting points of the fats but affected their crystallization behavior. A delay in crystallization was observed, evidenced by lower crystallization rates, and lower solid fat contents. This delay was comparable in the samples crystallized with EsOF and EsOS for the PO samples but EsOF was more efficient at delaying crystallization in the Mix sample. EsOF generated a less organized crystalline network in both samples (lower enthalpy values) while EsOS generated a more organized crystalline network (high enthalpy values) when used in the Mix sample. The addition of EsO also affected the crystal microstructure in some cases. While a slight increase in crystal size was observed for some PO samples crystallized with EsOF, no change or a decrease in crystal size was observed for the samples crystallized with EsOS. A slight decrease in crystal size was observed for Mix samples crystallized with EsOF while no effect was observed for these samples crystallized with EsOS. Results from this study show that these essential oils can be used as natural additives to modify the crystallization of fats for food applications and therefore widen their functional properties.
AB - The objective of study was to evaluate the crystallization behavior of palm oil-based fats processed with and without the addition of essential oils (5% w/w) obtained from the flowers (EsOF) and stems (EsOS) of Pituranthos scoparius. Palm oil (PO) and a mixture of PO, soybean oil, and sunflower oil (Mix) were tested. The addition of the essential oils did not change the melting points of the fats but affected their crystallization behavior. A delay in crystallization was observed, evidenced by lower crystallization rates, and lower solid fat contents. This delay was comparable in the samples crystallized with EsOF and EsOS for the PO samples but EsOF was more efficient at delaying crystallization in the Mix sample. EsOF generated a less organized crystalline network in both samples (lower enthalpy values) while EsOS generated a more organized crystalline network (high enthalpy values) when used in the Mix sample. The addition of EsO also affected the crystal microstructure in some cases. While a slight increase in crystal size was observed for some PO samples crystallized with EsOF, no change or a decrease in crystal size was observed for the samples crystallized with EsOS. A slight decrease in crystal size was observed for Mix samples crystallized with EsOF while no effect was observed for these samples crystallized with EsOS. Results from this study show that these essential oils can be used as natural additives to modify the crystallization of fats for food applications and therefore widen their functional properties.
KW - Crystal morphology
KW - Crystallization
KW - Essential oils
KW - Palm oil
KW - Solid fat content
KW - ANTIOXIDANT ACTIVITY
KW - BEHAVIOR
KW - COMPONENTS
UR - http://www.scopus.com/inward/record.url?scp=85087294433&partnerID=8YFLogxK
U2 - 10.1002/aocs.12378
DO - 10.1002/aocs.12378
M3 - Article
AN - SCOPUS:85087294433
VL - 97
SP - 861
EP - 878
JO - JAOCS, Journal of the American Oil Chemists' Society
JF - JAOCS, Journal of the American Oil Chemists' Society
SN - 0003-021X
IS - 8
ER -
ID: 24717073