Basso Federico, Ciuffarin Francesco, Chiodetti Miriam, Alinovi Marcello, Carini Eleonora, Barba Luisa, Manzocco Lara, Nicoli Maria Cristina, Calligaris Sonia
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy.
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma, Italy.
Curr Res Food Sci. 2024 Feb 16;8:100700. doi: 10.1016/j.crfs.2024.100700. eCollection 2024.
Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1-24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w). Hyperbarically-crystallized samples exhibited significantly higher firmness, elastic modulus and critical stress values as compared to those of the samples crystallized at atmospheric pressure. These data indicate that moderate hydrostatic pressure favored the formation of a higher amount of small palm kernel stearin crystals as compared to those formed at atmospheric pressure. Pressurization did not affect fat polymorphism, but was able to enhance nucleation instead of crystal growth. This work clearly demonstrated the efficacy of moderate hydrostatic pressure in steering lipid crystallization, opening interesting possible applications of high-pressure processing technology in the fat manufacturing sector.
研究了在中等静水压力处理（200兆帕、20℃、1 - 24小时）下棕榈仁硬脂（PS 100%）及其与向日葵油的混合物（PS 80、90% w/w）中的脂质结晶情况。与在常压下结晶的样品相比，高压结晶样品的硬度、弹性模量和临界应力值显著更高。这些数据表明，与常压下形成的晶体相比，中等静水压力有利于形成更多数量的小棕榈仁硬脂晶体。加压不影响脂肪多晶型，但能够促进成核而非晶体生长。这项工作清楚地证明了中等静水压力在引导脂质结晶方面的功效，为高压加工技术在脂肪制造领域开拓了有趣的潜在应用。
