Comparative Analysis of Small-Molecule Diffusivity in Different Fat Crystal Network.
J Agric Food Chem
; 66(4): 1015-1022, 2018 Jan 31.
Article
em En
| MEDLINE
| ID: mdl-29303272
ABSTRACT
Oil migration and fat recrystallization in fat-structured food materials can result in significant deterioration in food quality. Consequently, it is important to monitor and quantify the diffusivities of the migrants in fat crystal network. The diffusion coefficients of Nile red dye in liquid oils through fully hydrogenated palm kernel oil (FHPKO)/triolein (OOO) and fully hydrogenated soybean oil (FHSO)/triolein (OOO) systems were evaluated by the fluorescence recovery after photobleaching (FRAP) method. The effective diffusion coefficients (Deff) and mobile fraction (Mf) increased with the decrease of solid fat contents (SFC), with the changes of microstructure from more densely to slightly larger packed clusters for both FHPKO/OOO and FHSO/OOO systems. In addition, microstructural parameters of these systems were estimated by the image analysis. The results showed that the diffusion of dye and liquid oil was affected by the microstructure. The higher Deff was associated with lower fractal dimensions, larger crystal thickness, and larger average particle sizes. Finally, higher-permeability coefficients were calculated according to Darcy's Law, and it was significantly correlated to the Deff.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Óleos de Plantas
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2018
Tipo de documento:
Article