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Effect of Limonene on Modulation of Palm Stearin Crystallization

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Abstract

Due to its hard consistency and low plasticity, palm stearin (PS) has limited industrial applications. As described in the literature, the addition of limonene to lipid systems has been shown to influence their crystallization pattern, such as by softening consistency and accelerating polymorphic transition. The objective of this study was to evaluate different concentrations of limonene (1–10%) added to PS, regarding its crystallization behavior. This study reports that limonene addition was able to reduce solid fat content (SFC) and consistency, and delayed crystallization, with more evidenced effects when the highest concentration of limonene was applied (10%). Microstructure and polymorphism were significantly affected by the highest concentrations (7.5% and 10%), tending to the formation of small crystals and their agglomeration, with acceleration of polymorphism. Blending this fat with limonene may broaden its application, considering softer options of PSs.

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Data Availability

The data generated and/or analyzed during the current study are completely available from the corresponding author.

Abbreviations

DAG:

diacylglycerol

DSC:

differential scanning calorimetry

FA:

fatty acids

FAMEs:

fatty acid methyl esters

FFA:

free fatty acids

GC:

gas cromatograph

IV:

iodine value

k :

Avrami constant (min−1)

MAG:

monoacylglycerol

n :

Avrami exponent

NMR:

nuclear magnetic resonance

PLM:

polarized light microscopy

PS:

palm stearin

PS + 1–10%:

palm stearin blended with 1% up to 10% of limonene

R2 :

coefficient of determination

SFC:

solid fat content

SSS:

trisaturated triacylglycerols

SUS:

disaturated triacylglycerols

SUU:

monosaturated triacylglycerols

UUU:

triunsaturated triacylglycerols

TAG:

triacylglycerol

Ton :

onset temperature;

Toff :

offset temperature

Tp :

peak temperature

tSFC :

induction time of crystallization

ΔH:

enthalpy

t1/2 :

half time of crystallization

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Acknowledgements

The authors thank Agropalma S/A for supplying the palm stearin used in this study and Espaço da Escrita – Pró-Reitoria de Pesquisa – UNICAMP for the language services provided. Mello is grateful for the master scholarship granted by the National Council for Scientific and Technological Development (CNPq) (grant number 160621/2017-8). This study was partly financed by the Coordination for the Improvement of Higher Education Personnel (CAPES) – Finance Code 001.

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Authors and Affiliations

  1. School of Food Engineering, University of Campinas – UNICAMP, 80, Monteiro Lobato St., Cidade Universitária Zeferino Vaz, Campinas, São Paulo, 13083-862, Brazil

    Natália Aparecida Mello, Ana Paula Badan Ribeiro & Juliano Lemos Bicas

  2. Institute of Physics “Gleb Wataghin”, University of Campinas – UNICAMP, 777, Sérgio Buarque de Holanda St., Cidade Universitária Zeferino Vaz, Campinas, São Paulo, 13083-859, Brazil

    Lisandro Pavie Cardoso

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  1. Natália Aparecida Mello
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All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by Natália Aparecida Mello. The first draft of the manuscript was written by Natália Aparecida Mello and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript. Ana Paula Badan Ribeiro and Juliano Lemos Bicas were responsible for supervision.

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Correspondence to Natália Aparecida Mello.

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The authors declare that this research is part of a Patent Application (BR 102019 026732 1), deposited on December 15th, 2019.

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Mello, N.A., Cardoso, L.P., Ribeiro, A.P.B. et al. Effect of Limonene on Modulation of Palm Stearin Crystallization. Food Biophysics 16, 1–14 (2021). https://doi.org/10.1007/s11483-020-09640-0

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