Monitoring lipase-catalyzed butterfat interesterification with rapeseed oil by Fourier transform near-infrared spectroscopy

This work demonstrates the application of FT-NIR spectroscopy in order to monitor the enzymatic interesterification process for butterfat modification. The reactions were catalyzed by Lipozyme TL IM at 70 °C for the blend of butterfat/rapeseed oil (70/30, w/w) in a packed-bed reactor. The blend and interesterified fat samples were measured in liquid form at 70 °C by transmission mode-based FT-NIR over the spectral region 12000–4000 cm⁻¹. The calibration of FT-NIR for conversion degree (evaluated by the triglyceride profile, which was represented by the triglyceride peak ratio) and solid fat content (SFC) of the interesterified products was carried out using partial least squares (PLS) regression. Good correlations were observed between the NIR spectra and ln (peak ratio), and between the NIR spectra and the SFC at 5 °C over the spectral range 5269–4513 cm⁻¹. Overall, transmission-mode FT-NIR spectroscopy performed at 70 °C yielded conditions close to those used during the interesterification process, implying that this method could be used to control the enzymatic interesterification process online.     

Lipase-Catalyzed Acidolysis of Palm Mid Fraction Oil with Palmitic and Stearic Fatty Acid Mixture for Production of Cocoa Butter Equivalent

Cocoa butter equivalent (CBE) was prepared by enzymatic acidolysis reaction of substrate consisting of refined palm mid fraction oil and palmitic–stearic fatty acid mixture. The reactions were performed in a batch reactor at a temperature of 60 °C in an orbital shaker operated at 160 RPM. Different mass ratios of substrates were explored, and the composition of the five major triacylglycerols (TAGs) of the structured lipids was identified and quantified using cocoa butter certified reference material IRMM-801. The reaction resulted in production of cocoa butter equivalent with the TAGs' composition (1,3-dipalmitoyl-2-oleoyl-glycerol 30.7 %, 1-palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol 40.1%, 1-palmitoy-2,3- dioleoyl glycerol 9.0 %, 1,3-distearoyl-2-oleoyl-glycerol 14.5 %, and 1-stearoyl-2,3-dioleoyl glycerol 5.7 %) and with onset melting temperature of 31.6 °C and peak temperature of 40.4 °C which are close to those of cocoa butter. The proposed kinetics model for the acidolysis reaction presented the experimental data very well. The results of this research showed that palm mid fraction oil TAGs could be restructured to produce value added product such as CBE.     

Nutritional improvement of soybean oil via lipase-catalyzed interesterification

In order to decrease the content of linoleoyl moiety in soybean oil, soybean oil that contains 22.8% oleoyl, 54.8% linoleoyl, and 7.1% α-linolenoyl moieties as molar acyl moiety composition was interesterified in hexane with oleic acid or α-linolenic acid, using an immobilized sn-l,3-specific lipase (Lipozyme® IM) fromMucor miehei. The reactions were carried out in a batch reactor at 37°C in the following system: molar ratio of fatty acid to soybean oil = 1.0 ～ 6.0, 5.0 mL of hexane/500 μmol soybean oil, and 10.0 or 15.0 batch interesterification units of enzyme/500 μmol soybean oil. Under these reaction conditions, the rates of interesterification of acyl moieties in soybean oil were of the order: stearoyl > palmitoyl > linoleoyl > oleoyl > α-linolenoyl, and the reaction with oleic acid occurred without a significant loss of α-linolenoyl moiety. At the molar ratio of 3.0 and the reaction time of 6 h, triacylglycerols (TGs), which contain 50.8% oleoyl, 38.8% linoleoyl, and 5.4% α-linolenoyl moieties, were produced in the reaction with oleic acid; TGs that contain 13.5% oleoyl, 40.8% linoleoyl, and 40.4% α-linolenoyl moieties were obtained with α-linolenic acid. Approximately 86-88% of the interesterification of linoleoyl moiety, which occurred in 10 h, took place within 1 h.     

Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry

The aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived products (halva and tahini). Thermal characterization was investigated using differential scanning calorimetry (DSC), which showed that origin of the seeds has no influence on the melting profile of sesame oil (peak temperature and enthalpy). Method of extraction (hexane and cold-pressing) influenced the peak temperatures of the resulting oils (p ≤ 0.05). The addition of 20% of palm olein to pure sesame oil influenced the significant changes in thermodynamic parameters such as peak temperature (Tm2), which was lowered from −5.89 °C to −4.99 °C, peak half width (T_1/2), elevated from 3.01 °C to 4.52 °C, and the percentage of first peak area (% peak 1) lowered from 87.9 to 73.2% (p ≤ 0.05). The PCA method enabled to distinguish authentic and adulterated sesame oils of various origins. There were no significant differences in thermal properties among the products (halva, tahini) and the authentic sesame oil (p > 0.05). The obtained results showed DSC feasibility to characterize sesame oil and sesame products in terms of authenticity.     

Determination of SFC, FFA, and equivalent reaction time for enzymatically interestified oils using NIRS

The use of near infrared spectroscopy (NIRS) for rapid determination of the degree of interesterification of blends of palm stearin, coconut oil, and rapeseed oil obtained using an immobilized Thermomyces lanuginosa lipase at 70 °C was investigated. Interesterification was carried out by applying both fixed bed and batch reactors. Calibrations were developed for quantitative determination of solid fat content (SFC) at 10, 20, 30, 35, and 40 °C and free fatty acid (FFA) resulting in root mean square errors of prediction of 1.0, 1.3, 1.4, 1.6, 1.7, and 0.19% (w/w), respectively. The data showed that NIRS could be used to replace the traditional methods for determining FFA and SFC in vegetable oils.It was possible to monitor the activity of the immobilized enzyme for interesterification of margarine oils by predicting the equivalent reaction time in a batch reactor from NIR spectra. Root mean square errors of prediction for two different oil blends interesterified for 300 and 170 min were 21 and 12 min, respectively.     

Effect of ingredients on the mass loss,pasting properties and thermal profile of semi-sweet biscuit dough

The drive to utilise different lipids, both for health benefits and for commercial reasons, in bakery goods has been extensive. However, the roles of the lipid plays in many products, let alone the influence of the level of saturation, are uncertain. The objective of work carried out is to understand how the typical ingredients in biscuit would impact on the thermal profile of semi-sweet biscuit dough. Three different techniques have been used namely gravimetric analysis (TGA), rapid visco analyser and differential scanning calorimetry (DSC). Wheat flour, sugar and fat/oil were the main ingredients used to produce basic dough of semi-sweet biscuit for this study. Semi-sweet biscuit dough formulations with varying types of oils namely palm oil, palm olein, palm stearine, sunflower oil and butterfat were developed. The final mass (i.e. the total amount of moisture lost) for the samples showed significant differences between the doughs; with the control dough, dough contained palm stearine and butter falling into one group and the butter, palm oil, palm olein and sunflower oil forming the second group that showed less mass loss. Doughs containing low levels of saturated fatty acids (palm olein, palm oil and sunflower oil) showed significant difference on the drying properties of samples compared to doughs containing high saturated fatty acids (palm stearine and butter) as revealed by TGA. Pasting properties result showed that oil with different saturation influenced peak viscosity obtained. The DSC results showed that sugar and oil increased the gelatinisation peak temperature up to 2 and 6 °C, respectively. Oils with low saturated fatty acids have more capability to make contact with starch granules during the mixing processing as compared to oil with a high level of saturated fat. It is suggested that the oil presence in the system was delaying the drying process by coating the wheat flour particles hence slowing the drying process as compared to a sample without oil.     

热历史对尼龙1212熔融行为的影响

利用DSC方法研究了不同热历史条件对尼龙1212熔融行为的影响.不同的热历史条件下,在DSC曲线上,观察到尼龙1212产生2个或3个熔融峰,依据聚合物结晶理论,对各峰的来源进行了分析.在160℃下不同温度退火120 min的尼龙1212样品DSC曲线上,低温结晶熔融峰主要由低温结晶形成的一些微晶体或者片晶熔融产生,其晶体完善程度较差,熔融峰值较低,峰面积较小;主熔融峰是由样品在淬火过程中形成的晶体和升温过程中低温结晶形成的晶体的熔融重结晶形成较为完善的晶体熔融所产生,熔融峰值较高,峰面积较大.在不同的升温速率条件下,熔融峰温度有所移动,表明不同升温速率条件下产生的熔融峰的结晶晶型是相同的.在不同结晶时间下结晶,延长结晶时间对较高完善程度晶体的生长有利.在不同温度下依次退火处理的样品,熔融产生两个附加峰,这两个附加峰的峰温都比它们相应的退火温度高,而峰高和峰面积随退火温度降低而减小.根据等温结晶结果,由Hoffman方法确定了尼龙1212的平衡熔融温度为202.8℃.     

Mixed,lipase-catalyzed inter-esterified fats and hemp oil as a fatty base of model emulsion products with different emulsifiers

The aim of the study was to perform modification of fats to obtain new products, which were used as a fatty basis of model emulsions. The second objective was to assess the stability of the prepared emulsions. For this purpose, turkey fat, chicken fat, and mutton tallow were used and enzymatically inter-esterified with hemp oil. Enzymatic interesterification was performed using a selective catalyst – Lipozyme IR RM. The obtained fat mixtures before and after interesterification were assessed by determining their acid value, peroxide value (PV), anisidine value (AV), polar fraction (PF), and slip melting point (SMP). Later, the fats were used as a fatty basis of emulsions. The variable component in the emulsions was the emulsifier. The emulsions were evaluated for droplet size and viscosity and by the Turbiscan test. It was concluded that the dispersion systems containing mutton tallow and the emulsifier formed during the enzymatic reaction, as well as the one containing the same fat and lecithin, showed the best stability. In the case of emulsions with enzymatically modified mutton tallow, the authors are planning to extend the range of usable properties under examination. In the authors’ opinion, the proposed systems can be used in the cosmetic and food industries.     

Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases

Thermal stability of pharmaceutical ingredients is an important aspect. In this study, we adopted differential scanning calorimetry (DSC) to investigate thermal stability of suppository bases, theobroma oil (cocoa butter) and a palm kernel oil (PKO) blend. The study shows theobroma oil possesses six polymorphic forms whilst the palm kernel oil blend has three. Upon rescanning, the PKO blend does not show changes in the enthalpy of fusion and the melting point with time, whilst the theobroma oil shows significant reduction, and only regained its thermal stable state after 10 days. This indicates that PKO blend possesses better thermal stability.     

Step-scan TMDSC and high rate DSC study of the multiple melting behavior of poly(1,3-propylene terephthalate)

The multiple melting behavior of poly(1,3-propylene terephthalate) (PPT) samples after isothermal crystallization from the melt was studied. The step-scan temperature-modulated differential scanning calorimetry (TMDSC) and high rate DSC were used to investigate this behavior in conjunction with standard DSC, wide-angle X-ray diffraction (WAXD) and polarizing light microscopy (PLM). The effect of PPT average molecular weight on the melting was also examined. In general multiple endotherms after isothermal crystallization of PPT were attributed to a continuous crystal perfection process during the subsequent heating scan via melting-recrystallization-remelting. Multiple melting behavior was more pronounced for the low molecular weight PPT. Step-scan TMDSC showed that extensive recrystallization occurs in PPT samples, especially after rapid isothermal crystallization. In fact two recrystallization exothermic peaks were observed. High rate DSC revealed the initial morphology generated during the isothermal step and showed that the low and middle peaks are associated with melting of primary crystals while the high temperature peak should be attributed to melting of recrystallized material.     

Enzymatic Hydrolysis of Soy Protein Isolates. DSC study

The aim of this work was to analyze the possible use of differential scanning calorimetry (DSC) as a method to study the process of protein modifications during enzymatic hydrolysis. Results of the enzymatic hydrolysis of soy protein showed significant differences in the values of maximum deflection temperature (T _p), heat of reaction (ΔH), and width at half peak height (ΔT _1/2), between DSC curves corresponding to the substrate, or zerotime of hydrolysis, and those of the hydrolysates obtained by the action of cucurbita and pomiferin enzymes. DSC curve changes mentioned were explained by the use of gel-filtration chromatography, denaturing electrophoresis and surface hydrophobicity of the hydrolysis products obtained at 30 min of reaction. This revised version was published online in August 2006 with corrections to the Cover Date.     

Characterization,thermal properties and phase transitions of amazonian vegetable oils

Thermal profiles of buriti pulp oil (Mauritia flexuosa Mart.), tucumã pulp and kernel oils (Astrocarium vulgare Mart.), rubber seed oil (Hevea brasiliensis), passion fruit oil (Passiflora edulis) and ucuúba butter (Virola surinamensis) were analyzed by thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC). Gas chromatography and calculated iodine values were performed to determine the fatty acid profile and to measure the degree of unsaturation in these oils, respectively. The TG curves showed three steps of mass loss, which can be attributed to the degradation of polyunsaturated, monounsaturated and saturated fatty acids. The DSC crystallization and melting curves are reported and depended on the fatty acid composition. Usually, oil samples with a high degree of saturation showed crystallization and melting profiles at higher temperatures than the oils with a high degree of unsaturation. The data obtained by physicochemical analysis of oil samples were analyzed by principal component analysis and hierarchical cluster analysis to increase understanding of the data set, examining the presence or absence of natural groupings between samples.     

Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (Linum usittatissimum L.)

The aim of this study was to describe the thermal properties of selected cultivars of flaxseed oil by the use of the differential scanning calorimetry (DSC) technique. The crystallization and melting profiles were analyzed depending on different scanning rates (1, 2, 5 °C/min) as well as oxidative induction time (OIT) isothermally at 120 °C and 140 °C, and oxidation onset temperatures (Ton) at 2 and 5 °C/min were measured. The crystallization was manifested as a single peak, differing for a cooling rate of 1 and 2 °C/min. The melting curves were more complex with differences among the cultivars for a heating rate of 1 and 2 °C/min, while for 5 °C/min, the profiles did not differ, which could be utilized in analytics for profiling in order to assess the authenticity of the flaxseed oil. Moreover, it was observed that flaxseed oil was highly susceptible to thermal oxidation, and its stability decreased with increasing temperature and decreasing heating rate. Significant negative linear correlations were found between unsaturated fatty acid content (C18:2, C18:3 n-3) and DSC parameters (OIT, Ton). Principal component analysis (PCA) also established a strong correlation between total oxidation value (TOTOX), peroxide value (PV) and all DSC parameters of thermo-oxidative stability.     

Lipase-Catalyzed Synthesis of Cocoa Butter Equivalent from Palm Olein and Saturated Fatty Acid Distillate from Palm Oil Physical Refinery

Cocoa butter equivalent was prepared by enzymatic acidolysis reaction of substrate consisting of refined palm olein oil and palmitic?Cstearic fatty acid mixture. The reactions were performed in a batch reactor at a temperature of 60?°C in an orbital shaker operated at 160?RPM. Different mass ratios of substrates were explored and the compositions of the five major triacylglycerol (TAG) of the structured lipids were identified and quantified using cocoa butter-certified reference material IRMM-801. The reaction resulted in production of cococa butter equivent with TAG compostion (POP 26.6 %, POS 42.1, POO 7.5, SOS 18.0 %, and SOO 5.8 %) and melting temperature between 34.7 and 39.6?°C which is close to that of the cocoa butter. The result of this research demonstrated the potential use of saturated fatty acid distillate (palmitic and stearic fatty acids) obtained from palm oil physical refining process into a value-added product.     

Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles

The purpose of this study was to determine whether temperature scanning ultrasonic velocity measurements could be used to monitor the complex thermal transitions that occur during the crystallization and melting of triglyceride solid lipid nanoparticles (SLNs). Ultrasonic velocity ( u) measurements were compared with differential scanning calorimetry (DSC) measurements on tripalmitin emulsions that were cooled (from 75 to 5 degrees C) and then heated (from 5 to 75 degrees C) at 0.3 degrees C min (-1). There was an excellent correspondence between the thermal transitions observed in deltaDelta u/delta T versus temperature curves determined by ultrasound and heat flow versus temperature curves determined by DSC. In particular, both techniques were sensitive to the complex melting behavior of the solidified tripalmitin, which was attributed to the dependence of the melting point of the SLNs on particle size. These studies suggest that temperature scanning ultrasonic velocity measurements may prove to be a useful alternative to conventional DSC techniques for monitoring phase transitions in colloidal systems.     

Thermally induced phase transitions and morphological changes in organoclays

Thermal transitions and morphological changes in Cloisite organoclays were investigated by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy, and in situ simultaneous small-angle X-ray scattering (SAXS) and wide-angle X-ray diffraction (WAXD) over the temperature range of 30-260 degrees C. On the basis of DSC and FTIR results, the surfactant component in organoclays was found to undergo a melting-like order-disorder transition between 35 and 50 degrees C. The transition temperatures of the DSC peaks (Ttr) in the organoclays varied slightly with the surfactant content; however, they were significantly lower than the melting temperature of the free surfactant (dimethyldihydrotallowammonium chloride; Tm = 70 degrees C). FTIR results indicated that within the vicinity of Ttr, the gauche content increased significantly in the conformation of surfactant molecules, while WAXD results did not show any change in three-dimensional ordering. Multiple scattering peaks were observed in SAXS profiles. In the SAXS data acquired below Ttr, the second scattering peak was found to occur at an angle lower than twice that of the first peak position (i.e., nonequidistant scattering maxima). In the data acquired above Ttr, the second peak was found to shift toward the equidistant position (the most drastic shift was seen in the system with the highest surfactant content). Using a novel SAXS modeling technique, we suggest that the appearance of nonequidistant SAXS maxima could result from a bimodal layer thickness distribution of the organic layers in organoclays. The occurrence of the equidistant scattering profile above Ttr could be explained by the conversion of the bimodal distribution to the unimodal distribution, indicating a redistribution of the surfactant that is nonbounded to the clay surface. At temperatures above 190 degrees C, the scattering maxima gradually broadened and became nonequidistant again but having the second peak shifted toward a scattering angle higher than twice the first peak position. The changes in SAXS patterns above 190 degrees C could be attributed to the collapse of organic layers due to desorption and/or degradation of surfactant component, which was supported by the TGA data.     

Effect of enzymatic interesterification on melting point of palm olein

Immobilized PS-C ‘Amano’ II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60°C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high-performance liquid chromatography, respectively. The interesterification process resulted in the formation of new TAGs, mainly tripalmitin and dipalmitostearin, both of which were absent in the original oil. These changes in TAG composition resulted in an increase in slip melting point, from the original 25.5°C to 36.3, 37.0, and 40.0°C in the modified POo with 30, 50, and 70% stearic acid, respectively. All the reactions attained steady state in about 6 h. This type of work will find great applications in food industries, such as confectionery.     

Relationship between melting behavior and morphological changes of semicrystalline polymers

The present study on the case of poly(hexamethylene succinate) is to provide a basis for a better understanding of the subtle relationship between melting behavior and morphological changes of semicrystalline polymers. The melting behavior and morphological changes of poly(hexamethylene succinate) during both isothermal secondary crystallization and annealing processes were investigated by DSC and SAXS. DSC results showed that, with increasing crystallization time or annealing time, the melting endotherm continuously shifted to higher temperature, which suggested that some minor structural or morphological changes must occur. However, almost no changes at all on the crystal thickness were observed from SAXS measurements. The observed evidence confirmed that the increase in the melting temperature is not attributed to crystal thickening but crystal perfection. More exactly, the rearrangement and smoothing of tie molecules at the folding surface result in the reduction of the fold surface free energy, which dominantly contributes to the increase in the melting peak temperature. The origin of the new endothermic peak observed after annealing at elevated temperature was also discussed. TMDSC results indicated that the annealing peak resulted from the enthalpy relaxation and devitrification transition of rigid amorphous fraction formed by the driving force of thermodynamic nonequilibrium, rather than usually regarded as the melting of thin lamellae or imperfect crystals formed by annealing secondary crystallization.     

The effect of oxygen content on the melting of the eutectic of physiological salinity solution

The effect of oxygen concentration on the melting of this eutectic was investigated by DSC. In the deoxygenized solution, an endothermic peak attributed to the eutectic transition was observed in the course of heating, and its peak temperature is around ?21.5°C. Another endothermic peak appeared at lower temperature in the presence of oxygen. As the oxygen content in the solution increases, the temperature of this peak is shifted to lower temperature. The transition at the lower temperature are associated with the melting of eutectic carrying oxygen. The same results are given in the NMR data.     

Heating effect on the DSC melting curve of flaxseed oil

Flaxseed oil is rich in the alpha-linolenic acid. The effect of heating on the thermal properties of flaxseed oil extracted from flax seeds has been investigated. The flaxseed oils were heated at a certain temperature (75, 105, and 135 °C, respectively) for 48 h. The melting curve (from ?75 to 100 °C) of flaxseed oil was determined by differential scanning calorimetry (DSC) at intervals of 4 h. Three DSC parameters of exothermic event and endothermic event, namely, peak temperature (T _peak), enthalpy, and temperature range were determined. The initial flaxseed oil exhibited an exothermic peak, two endothermic peaks, and two endothermic shoulders between ?68 and ?5 °C in the melting profile. Heating temperature had a significant influence on the oxidative deterioration of flaxseed oil. The melting curve and parameters of flaxseed oil were almost not changed when flaxseed oil was heated at 75 °C. However, the endothermic peaks of melting curve decreased dramatically with the increasing of heating time when heating temperature was above 105 °C. There is almost no change of melting heat flow of flaxseed oil when heating time exceeded 32 h at 135 °C. The preliminary results suggest that the DSC melting profile can be used as a fast and direct way to assess the deterioration degree of flaxseed oil.