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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Silver(0) nanoparticles stabilized by titanosilicate (ETS-10) framework were synthesized by following a simple two step procedure involving the incorporation of silver(I) (Ag+) ions into ETS-10 matrix via ion-exchange with extra framework Na+ and K+ cations followed by their reduction with sodium borohydride (NaBH4) in aqueous medium all at room temperature. Silver(0) nanoparticles dispersed in the ETS-10 matrix were collected as gray powders and characterized by using advanced analytical methods including ...
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The performance of zeolite and low molecular weight additive incorporated polyethersulfone (PES) membranes on the separation of CO2/CH4 mixtures at 35 degrees C was investigated. Four types of membranes, pure PES, PES/ 2-hydroxy 5-methyl aniline (HMA), PES/SAPO-34 and PES/SAPO-34/HMA, were prepared by solvent evaporation method. The CO2 concentration in the feed was varied between 5 and 70% by volume. PES/SAPO-34 membranes had a total permeability coefficient of 3 Barrer for an equimolar mixture, which was ...
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.