Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids

被引：0

作者：

Nosratpour, Mitra ^{[1
]}

Kochan, Kamila ^{[2
]}

Ma, Jisheng ^{[3
]}

Wang, Yong ^{[4
]}

Wood, Bayden R. ^{[2
]}

Haritos, Victoria S. ^{[1
]}

Selomulya, Cordelia ^{[4
]}

机构：

[1] Department of Chemical Engineering, Monash University, VIC,3800, Australia

[2] Centre for Biospectroscopy, School of Chemistry, Monash University, VIC,3800, Australia

[3] Monash X-ray Platform, Department of Materials Science and Engineering, VIC,3800, Australia

[4] School of Chemical Engineering, UNSW Sydney, NSW,2052, Australia

来源：

Food Chemistry | 2022年 / 381卷

关键词：

Saturated fatty acids - Food storage - Fish - Polyunsaturated fatty acids - X ray powder diffraction;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Saturated fatty acid-containing lipids, such as milkfat, may protect long chain polyunsaturated fatty acids in fish oil when blended together into solid lipid particles (SLPs). One of the main challenges of SLPs is structural polymorphism, which can lead to expulsion of the protected component during prolonged storage. To investigate this phenomenon, the change in thermal and crystalline behaviours, and fatty acid distribution, were analysed in SLPs of fish oil and milkfat during storage at different temperatures for up to 28 days. X-ray diffraction analysis showed changes in molten and crystalline states occurred even at –22 °C. Room temperature (21 °C) storage led to more than 45% molten state but SLPs retained their initial shape. Confocal Raman Spectroscopy of the SLPs showed the distribution of fatty acids was not uniform, with 10 μm outermost layer of predominantly saturated fatty acids likely responsible for the intact SLP shape and stability of the core. © 2022 Elsevier Ltd

引用

共 50 条

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Nosratpour, Mitra
Kochan, Kamila
Ma, Jisheng
Wang, Yong
Wood, Bayden R.
Haritos, Victoria S.
Selomulya, Cordelia
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