Food Technology and Bioprocessing Program, Faculty of Food Science and Nutrition, University Malaysia Sabah, Malaysia; Vandemoortele Centre Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium.
Department of Food Science, Universite de Liege, Passage des Deportes, Gembloux, Belgium.
Chem Phys Lipids. 2020 Aug;230:104912. doi: 10.1016/j.chemphyslip.2020.104912. Epub 2020 May 1.
Phytosterols (PSs) are insoluble in water and poorly soluble in oil, which hampers their potential as cholesterol level regulator in human. To mitigate this problem, monoglycerides (MGs) were used to modulates the crystallization behavior of PSs. Therefore, the understanding on mixing behavior provides the insight into different aspects of crystallization and the resultant effects. The effects on thermal, morphology, diffraction, and spectroscopy behavior were investigated for binary mixtures of 11 different ratios (100:0 to 0:100 MGs:PSs). The phase behavior of binary mixtures of commercial MGs and PSs exhibited complexity with the formation of eutectic mixtures at 90:10 and 80:20 (MGs:PSs) combinations. These combinations revealed a single melting profile and reduced melting enthalpy, though after a month of storage at 5 °C. Conversely, two separate melting regions were observed in others. Furthermore, powder X-ray diffraction (PXRD) analysis of selected combinations revealed a change in crystalline forms with changes in the peaks located between 18-19° (2θ) and 25-26° (2θ). Accordingly, Raman spectroscopy results revealed changes in intensities and peak shape. Therefore, the change in crystalline forms or behavior correlated well to the change in thermal properties. Overall, the characterizations revealed the formation of eutectic mixtures between MGs and PSs at 90:10 and 80:20 (MGs:PSs) in which MGs modified the crystallization of PSs and changed the crystal forms thus, thermal behaviors. This study provides new insight into the mixing behavior of MGs and PSs which supports other research. Therefore, the results of this study are beneficial for the improvement of formulation of phytosterols in food and pharmaceutical products. Nonetheless, this study reveals a simple technique to alter crystal forms of phytosterols through simple complexation with monoglycerides.
植物甾醇（PS）不溶于水，在油中也难溶，这限制了它们作为人体胆固醇水平调节剂的潜力。为了解决这个问题，单甘油脂（MGs）被用来调节 PS 的结晶行为。因此，对混合行为的理解提供了对结晶不同方面的深入了解，以及由此产生的影响。研究了 11 种不同比例（MGs:PSs 为 100:0 至 0:100）的二元混合物的热、形貌、衍射和光谱行为的影响。商业 MGs 和 PSs 的二元混合物的相行为表现出复杂性，在 90:10 和 80:20（MGs:PSs）的组合中形成共晶混合物。这些组合显示出单一的熔融曲线和降低的熔融焓，尽管在 5°C 下储存一个月后。相反，在其他组合中观察到两个单独的熔融区域。此外，对选定组合的粉末 X 射线衍射（PXRD）分析表明，晶体形式随着位于 18-19°（2θ）和 25-26°（2θ）之间的峰的变化而变化。相应地，拉曼光谱结果显示出强度和峰形的变化。因此，晶体形式或行为的变化与热性质的变化密切相关。总的来说，特性表明在 90:10 和 80:20（MGs:PSs）的 MGs 和 PSs 之间形成了共晶混合物，其中 MGs 修饰了 PSs 的结晶并改变了晶体形式，从而改变了热行为。这项研究为 MGs 和 PSs 的混合行为提供了新的见解，支持了其他研究。因此，这项研究的结果有助于改善食品和药品中植物甾醇的配方。尽管如此，这项研究通过与单甘油脂的简单络合，揭示了一种改变植物甾醇晶体形式的简单技术。
