Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions

Sevdın, Sezen
Yucel, Umut
Alpas, Hami
High hydrostatic pressure (HHP) treatment was used to control the crystallization behavior of solid lipid nanoparticles stabilized with sodium caseinate (SC) and soy lecithin Phospholipon 80H (80H). Samples were pressurized at 100 and 500 MPa, at 10, 20 and 40 degrees C for 15 min. The stability of emulsions was analyzed by visual observation for gelation, and the change in the droplet size distribution using light scattering measurements after HHP treatment and storage for 28 days at 4 degrees C. The crystal micro-structure (Le., solid lipid content and crystal morphology) were evaluated from differential scanning calorimetry (DSC) thermograms for melting enthalpies and temperatures. Initial droplet size (0.199 mu m for 80H and 0.182 mu m for SC) was not affected significantly (p > 0.05) either by HHP processing or storage. DSC results showed that pressure has a significant effect (p < 0.05) on the crystal polymorphs contents. Change in polymorphic content due to HHP treatment was approximately 50% at the first day of storage for all samples. Storage time was also found to be significantly effective (p < 0.05) on polymorphic structure and the change in polymorphic content was approximately 46% throughout the storage period. It was shown that HHP treatment can be used to control the crystal morphology of crystalline lipid droplets, which can serve as potential encapsulation systems for bioactive molecules.


Effect of high hydrostatic pressure on lipid crystalline structures in palm stearin emulsions
Sevdin, Sezen; Alpas, Hami; Department of Food Engineering (2017)
Lipid crystal structures (polymorphs) are the determinant factors for sensorial, textural properties and the stability of the emulsions. Therefore, controlled crystallization gains importance during the production of foods such as margarine, confectionery, chocolate, etc. In literature, studies on the effect of high hydrostatic pressure (HHP) on lipid crystallization have contradictory results. To inspect the crystallization characteristics and response to the HHP treatment, palm stearinwater emulsions were...
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The purpose of this study is to investigate effects of oxidative functionalized and aminosilanized carbon nanotubes on the (1) isothermal and (2) non-isothermal crystallization kinetics of polyamide-6 by DSC analyses, and (3) crystal structure of injection molded specimens by XRD analyses. Nanocomposites were compounded by using melt mixing technique via twin screw extrusion. Due to basically very effective heterogeneous nucleation effect, both increasing amount and surface functionalization of carbon nanot...
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Effect of feed gas composition on the separation of CO2/CH4 mixtures by PES-SAPO 34-HMA mixed matrix membranes
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Citation Formats
S. Sevdın, U. Yucel, and H. Alpas, “Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions,” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, pp. 42–48, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35176.