The effects of limonene on the crystallization of palm oil
| Autor: | Natália Aparecida Mello, Ana Paula Badan Ribeiro, Juliano Lemos Bicas, Lisandro Pavie Cardoso |
|---|---|
| Přispěvatelé: | UNIVERSIDADE ESTADUAL DE CAMPINAS |
| Rok vydání: | 2020 |
| Předmět: |
Polymorphism (Crystallography)
0106 biological sciences Fat content Solid fat content 01 natural sciences Microestrutura law.invention chemistry.chemical_compound 0404 agricultural biotechnology Differential scanning calorimetry law 010608 biotechnology Palm oil Artigo original Crystallization Microstructure Avrami Polimorfismo (Cristalografia) Limonene Polarized light microscopy 04 agricultural and veterinary sciences Varredura diferencial de calorimetria 040401 food science chemistry Polymorphism (materials science) Food Science Nuclear chemistry |
| Zdroj: | Repositório da Produção Científica e Intelectual da Unicamp Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP |
| ISSN: | 0023-6438 |
| Popis: | Agradecimentos: The authors thank Agropalma S/A for supplying the palm oil used in this study and Espaço da Escrita – Pró-Reitoria de Pesquisa – UNICAMP for the language services provided. Mello is grateful for the masters scholarship granted by the National Council for Scientific and Technological Development (CNPq, Brazil) (grant number 160621/2017-8). This study was partly financed by the Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil) – Finance Code 001 Abstract: This study aimed to evaluate how the addition of limonene in different concentrations (1-10 g/100 g) influences the crystallization of palm oil (PO). An extensive study of the crystallization behavior of PO and its blends was performed using nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), polarized light microscopy (PLM), and X-ray diffraction. Adding limonene to PO reduced its solid fat content (SFC) and delayed crystallization, with a more pronounced effect at higher concentrations (7.5 and 10 g/100 g). The samples' microstructure changed from spherulites in pure PO to agglomerated granular crystals at higher concentrations (7.5 and 10 g/100 g). Regarding polymorphism, the samples containing limonene showed a slight sign of acceleration over time, and after 60 days all samples, including PO, had predominance of the beta form. It can be affirmed that reducing the SFC of PO substantially contributes to mitigating its post-hardening CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES Aberto |
| Databáze: | OpenAIRE |
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