Isothermal Crystallization of Palm Oil‐Based Fats with and without the Addition of Essential Oils | Sciact - CRIS-система Института катализа

Isothermal Crystallization of Palm Oil‐Based Fats with and without the Addition of Essential Oils Научная публикация

Журнал

Journal of the American Oil Chemists’ Society
ISSN: 0003-021X , E-ISSN: 1558-9331

Вых. Данные

Год: 2020, Том: 97, Номер: 8, Страницы: 861-878 Страниц : 18 DOI: 10.1002/aocs.12378

Ключевые слова

Palm oil Essential oils Crystallization Solid fat content Crystal morphology

Авторы

Chikhoune Anis ¹ , Shashkov Mikhail ^2,3 , Piligaev Aleksandr Vasilyevich ² , Lee Juhee ⁴ , Boudjellal Abdelghani ⁵ , Martini Silvana ⁴

Организации

1	Département du Second Cycle, École Supérieure des Sciences de l’Aliment et des Industries Agroalimentaires (ESSAIA), Avenue Ahmed Hamidouche Route de Beaulieu, El Harrach, Alger, 16200, Algeria
2	Boreskov Institute of Catalysis SB RAS, Pr. Lavrentyeva. 5, 630090, Novosibirsk, Russian Federation
3	Novosibirsk State University, 630090, Pyrogova St., 2, 630090, Novosibirsk, Russian Federation
4	Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA
5	Equipe Maquav, Laboratoire BIOQUAL, Institut de Nutrition, de l’Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, 7e km Route de Sétif, 25000, Constantine, Algeria

Информация о финансировании (3)

1	University of Brothers Mentouri
2	Министерство науки и высшего образования Российской Федерации (с 15 мая 2018)	ГЗ-2017-2020
3	Utah State University	9105

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.

Chikhoune A. , Shashkov M. , Piligaev A.V. , Lee J. , Boudjellal A. , Martini S.
Isothermal Crystallization of Palm Oil‐Based Fats with and without the Addition of Essential Oils
Journal of the American Oil Chemists’ Society. 2020. V.97. N8. P.861-878. DOI: 10.1002/aocs.12378 WOS Scopus РИНЦ РИНЦ CAPlusCA OpenAlex

Поступила в редакцию:	2 янв. 2020 г.
Принята к публикации:	5 мая 2020 г.
Опубликована online:	18 июн. 2020 г.
Опубликована в печати:	1 авг. 2020 г.

Web of science:	WOS:000540982500001
Scopus:	2-s2.0-85087294433
РИНЦ:	43309158 \| 45461675
Chemical Abstracts:	2020:1191391
Chemical Abstracts (print):	173:655769
OpenAlex:	W3036227974

БД	Цитирований
Web of science	6
Scopus	6
РИНЦ	5
OpenAlex	7