Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils.

The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior, stability, and particle sizes (PS) of SLN. Thus, this study aimed evaluate the potential of fully hydrogenated oils (hardfats) with different hydrocarbon chain lengths to produce SLN using different emulsifiers. For that, fully hydrogenated palm kern (FHPkO), palm (FHPO), soybean (FHSO), microalgae (FHMO) and crambe (FHCO) oils were used. Span 60 (S60), soybean lecithin (SL), and whey protein isolate (WPI) were used as emulsifiers. The physicochemical characteristics and crystallization properties of SLN were evaluated during 60 days. Results indicates that the crystallization properties were more influenced by the hardfat used. SLN formulated with FHPkO was more unstable than the others, and hardfats FHPO, FHSO, FHMO, and FHCO exhibited the appropriate characteristics for use to produce SLN. Concerning emulsifiers, S60- based SLN showed high instability, despite the hardfat used. SL-based and WPI-based SLN formulations, showed a great stability, with crystallinity properties suitable for food incorporation.

Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application.

The main objectives of our work were to produce new nanostructured lipid carriers (NLCs) from interesterified and simple lipid phases and to study the influence of lipid composition on the physical characteristics and stability of NLCs. We used conventional oils and fats already used in lipid-based foods, in addition to soy lecithin as a natural emulsifier. The NLCs were formulated using as lipid phase, simple and interesterified blends composed of soybean oil as liquid lipid and fully hydrogenated oils from palm, soybean, microalgae, and crambe as solid lipids. NLCs were produced using high-pressure homogenization. NLCs were influenced by chemical interesterification and by the composition of the solid lipid used, mainly in relation to the fatty acid chain size. NLC formulations developed with a simple lipid phase were 256-323 nm (d32) in size, with zeta potential values ranging from -36.93 to -42.87 mV after 60 days of storage. NLCs developed with the interesterified lipid phase were 250-288 nm (d32) in size, with zeta potential values ranging from -40.17 to -44.20 mV after 60 days of storage. NLCs produced with saturated fatty acids with larger chain sizes showed larger particle sizes but showed less variation in this parameter over storage. Interesterification reduced the melting temperature of NLCs, indicating decreased crystallinity and a less organized structure. Moreover, interesterification favored crystals in the ß' form, which is a positive characteristic for incorporating bioactive compounds. Thus, the systems developed in this study are innovative, mainly in terms of the composition of the NLCs, and have good potential for food applications.

Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil.

There is a growing demand for fats that confer structure, control the crystallization behavior, and maintain the polymorphic stability of lipid matrices in foods. In this context, milk fat has the potential to meet this demand due to its unique physicochemical properties. However, its use is limited at temperatures above 34 °C when thermal and mechanical resistance are desired. The addition of vegetable oil hard fats to milk fat can alter its physicochemical properties and increase its technological potential. This study evaluated the chemical composition and the physical properties of lipid bases made with anhydrous milk fat (AMF) and fully hydrogenated soybean oil (FHSBO) at the proportions of 90:10; 80:20; 70:30; 60:40; and 50:50 (% w/w). The increased in FHSBO concentration resulted in blends with higher melting point, which the addition of 10% of FHSBO increase the melting point in 12 °C of the lipid base. Also, FHSBO contributed for a higher thermal resistance conferred by the coexistence of polymorphs ß' and ß, which remained stable for 90 days. Co-crystallization was observed for all blends due to the total compatibility of milk fat with the fully hydrogenated soybean oil. The results suggest a potential of all blends for various technological applications, makes milk fat more appropriate to confer structure, and improve the polymorph stability in foods. The blends presenting singular characteristics according to the desired thermal stability, melting point, and polymorphic habit.

Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids.

As an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50% (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicity (AI), and thrombogenicity (TI) index, crystallization kinetics, polymorphism by Rietveld method (RM), microstructure, thermal behavior, solid fat content, and lipid compatibility was evaluated. The addition of vegetable oils reduced the saturated fatty acids, and the AI and TI indices of AMF, and increased the concentration of unsaturated, specifically omega-6 and -3 fatty acids. Although vegetable oils caused changes in nucleation and crystallization kinetics, the spherulitic and crystalline morphology and the ß' polymorphism of AMF were maintained. The study demonstrated the possibility of using the crystal structure of AMF as a vehicle for unsaturated fatty acids in food formulations, as an alternative to nutritional supplementation. In addition, studies on the use of RM in blends made with AMF and vegetable oil have not been found in literature, thus demonstrating the relevance of the present study.

Improvement in the functionality of spreads based on milk fat by the addition of low melting triacylglycerols.

Although butter is valued for its characteristic flavor and aroma, it has the disadvantage of unsatisfactory spreadability at low temperatures. To increase the butter functionality, modifications have been proposed by associating the physical and nutritional characteristics. In this study, lipid bases composed of anhydrous milk fat (AMF) and high oleic sunflower oil (HOSO) were used in butter formulations, and the physicochemical characteristics and the physical properties were evaluated. Lipid bases made from AMF:HOSO blends at 70:30, 60:40, and 50:50 (% w/w) were emulsified in skimmed milk, and added to milk cream (35% fat) prior to the beating step. The control butter (cream with 35% fat) and spreads were stored for 30 days at 5 °C and evaluated for the physicochemical properties, fatty acids composition, solid fat content, melting point, crystallization parameters, thermal stability, hardness, melting behavior, and polymorphism. The increase in HOSO content significantly reduced hardness of the spreads, which increased during storage for all formulations. A preference for crystallization in the polymorphic habit ß' was observed for both butter and spreads during 30 days of refrigerated storage. However, there was a tendency for crystal formation in the ß form, which suggests the formation of unstable crystals during processing and storage of the products. The modification of functionality allowed obtaining softer structured milk fat products with increased concentration of unsaturated fatty acids, without the use of chemical modifications of oils and fats.

Milk fat as a structuring agent of plastic lipid bases.

The global legislation regarding the elimination of trans fat in foods has led to the need for technological solutions to produce plastic fats. Currently, the industrial method used to obtain lipid bases with different physical properties is the chemical interesterification of blends from hardfats and vegetable oils. Milk fat can be an alternative to this process, which is natural plastic fat, as a structurant to obtain plastic lipid bases containing vegetable oils. This study aimed to evaluate the ability of the anhydrous milk fat (AMF) to structure lipid bases made from AMF and high oleic sunflower oil (HOSO) (~80% oleic acid) blends. The blends were prepared in the following AMF:HOSO proportions (% w/w): 100:00 (control); 90:10; 80:20; 70:30; 60:40; and 50:50, and characterized for fatty acid and triacylglycerol composition, solid fat content, compatibility, melting point, thermal behavior of crystallization and melting, crystallization kinetics, microstructure, polymorphism and hardness. All blends showed compatibility between the constituents, which is fundamental for the stability of plastic fats. The anhydrous milk fat governed the crystallization of these lipid bases, presenting crystals of <30 µm of diameter, crystallized in polymorphic form ß'. The blends 70:30, 60:40 and 50:50 AMF:HOSO exhibited suitable profile for technological applications in the food industry, characterized by a solid fat content lower than 32% at 10 °C, and higher than 10% at 21 °C, and melting point near the body temperature.