Insights in the Structural Hierarchy of Statically Crystallized Palm Oil
Palm oil (PO) is still widely used for the production of all types of food products. Due to its triacylglycerol (TG) composition, PO is semisolid at ambient temperature, offering possibilities for many applications. In order to tailor the fat crystal network for certain applications, it remains impe...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Crystals |
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| Online Access: | https://www.mdpi.com/2073-4352/14/2/142 |
| _version_ | 1797298457270026240 |
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| author | Fien De Witte Ivana A. Penagos Kato Rondou Kim Moens Benny Lewille Daylan A. Tzompa-Sosa Davy Van de Walle Filip Van Bockstaele Andre G. Skirtach Koen Dewettinck |
| author_facet | Fien De Witte Ivana A. Penagos Kato Rondou Kim Moens Benny Lewille Daylan A. Tzompa-Sosa Davy Van de Walle Filip Van Bockstaele Andre G. Skirtach Koen Dewettinck |
| author_sort | Fien De Witte |
| collection | DOAJ |
| description | Palm oil (PO) is still widely used for the production of all types of food products. Due to its triacylglycerol (TG) composition, PO is semisolid at ambient temperature, offering possibilities for many applications. In order to tailor the fat crystal network for certain applications, it remains imperative to understand the structural build-up of the fat crystal network at the full-length scale and to understand the effect of processing conditions. In this study, PO was crystallized under four temperature protocols (fast (FC) or slow (SC) cooling to 20 °C or 25 °C) and was followed for one hour of isothermal time. A broad toolbox was used to fundamentally unravel the structural build-up of the fat crystal network at different length scales. Wide-angle and small-angle X-ray scattering (WAXS and SAXS) showed transitions from α-2L to β’-2L over time. Despite the presence of the same polymorphic form (β’), chain length structure (2L), and domain size, ultra-small-angle X-ray scattering (USAXS) showed clear differences in the mesoscale. For all samples, the lamellar organization was confirmed. Both cooling speed and isothermal temperature were found to affect the size of the crystal nanoplatelets (CNPs), where the highest cooling speed and lowest isothermal temperature (FC and 20 °C) created the smallest CNPs. The microstructure was visualized with polarized light microscopy (PLM) and cryo-scanning electron microscopy (cryo-SEM), showing clear differences in crystallite size, clustering, and network morphology. Raman spectroscopy was applied to confirm differences in triglyceride distribution in the fat crystal network. This study shows that both cooling rate and isothermal temperature affect the fat crystal network formed, especially at the meso- and microscale. |
| first_indexed | 2024-03-07T22:36:10Z |
| format | Article |
| id | doaj.art-06b51d47fef64f0e982d6b1936304c8d |
| institution | Directory Open Access Journal |
| issn | 2073-4352 |
| language | English |
| last_indexed | 2024-03-07T22:36:10Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Crystals |
| spelling | doaj.art-06b51d47fef64f0e982d6b1936304c8d2024-02-23T15:13:11ZengMDPI AGCrystals2073-43522024-01-0114214210.3390/cryst14020142Insights in the Structural Hierarchy of Statically Crystallized Palm OilFien De Witte0Ivana A. Penagos1Kato Rondou2Kim Moens3Benny Lewille4Daylan A. Tzompa-Sosa5Davy Van de Walle6Filip Van Bockstaele7Andre G. Skirtach8Koen Dewettinck9Food Structure & Function Research Group, Department Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, BelgiumFood Structure & Function Research Group, Department Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, BelgiumFood Structure & Function Research Group, Department Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, BelgiumFood Structure & Function Research Group, Department Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, BelgiumFood Structure & Function Research Group, Department Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, BelgiumFood Structure & Function Research Group, Department Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, BelgiumFood Structure & Function Research Group, Department Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, BelgiumFood Structure & Function Research Group, Department Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, BelgiumNano-Biotechnology Laboratory, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Proeftuinstraat 86, 9000 Ghent, BelgiumFood Structure & Function Research Group, Department Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, BelgiumPalm oil (PO) is still widely used for the production of all types of food products. Due to its triacylglycerol (TG) composition, PO is semisolid at ambient temperature, offering possibilities for many applications. In order to tailor the fat crystal network for certain applications, it remains imperative to understand the structural build-up of the fat crystal network at the full-length scale and to understand the effect of processing conditions. In this study, PO was crystallized under four temperature protocols (fast (FC) or slow (SC) cooling to 20 °C or 25 °C) and was followed for one hour of isothermal time. A broad toolbox was used to fundamentally unravel the structural build-up of the fat crystal network at different length scales. Wide-angle and small-angle X-ray scattering (WAXS and SAXS) showed transitions from α-2L to β’-2L over time. Despite the presence of the same polymorphic form (β’), chain length structure (2L), and domain size, ultra-small-angle X-ray scattering (USAXS) showed clear differences in the mesoscale. For all samples, the lamellar organization was confirmed. Both cooling speed and isothermal temperature were found to affect the size of the crystal nanoplatelets (CNPs), where the highest cooling speed and lowest isothermal temperature (FC and 20 °C) created the smallest CNPs. The microstructure was visualized with polarized light microscopy (PLM) and cryo-scanning electron microscopy (cryo-SEM), showing clear differences in crystallite size, clustering, and network morphology. Raman spectroscopy was applied to confirm differences in triglyceride distribution in the fat crystal network. This study shows that both cooling rate and isothermal temperature affect the fat crystal network formed, especially at the meso- and microscale.https://www.mdpi.com/2073-4352/14/2/142palm oilcrystallizationX-ray scatteringWAXSSAXSUSAXS |
| spellingShingle | Fien De Witte Ivana A. Penagos Kato Rondou Kim Moens Benny Lewille Daylan A. Tzompa-Sosa Davy Van de Walle Filip Van Bockstaele Andre G. Skirtach Koen Dewettinck Insights in the Structural Hierarchy of Statically Crystallized Palm Oil Crystals palm oil crystallization X-ray scattering WAXS SAXS USAXS |
| title | Insights in the Structural Hierarchy of Statically Crystallized Palm Oil |
| title_full | Insights in the Structural Hierarchy of Statically Crystallized Palm Oil |
| title_fullStr | Insights in the Structural Hierarchy of Statically Crystallized Palm Oil |
| title_full_unstemmed | Insights in the Structural Hierarchy of Statically Crystallized Palm Oil |
| title_short | Insights in the Structural Hierarchy of Statically Crystallized Palm Oil |
| title_sort | insights in the structural hierarchy of statically crystallized palm oil |
| topic | palm oil crystallization X-ray scattering WAXS SAXS USAXS |
| url | https://www.mdpi.com/2073-4352/14/2/142 |
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