Triacylglycerol Composition and Chemical-Physical Properties of Cocoa Butter and Its Derivatives: NMR, DSC, X-ray, Rheological Investigation
-
Published:2023-01-20
Issue:3
Volume:24
Page:2090
-
ISSN:1422-0067
-
Container-title:International Journal of Molecular Sciences
-
language:en
-
Short-container-title:IJMS
Author:
Colella Maria Francesca1, Marino Nadia1ORCID, Oliviero Rossi Cesare1ORCID, Seta Lucia2, Caputo Paolino1ORCID, De Luca Giuseppina1ORCID
Affiliation:
1. Department of Chemistry and Chemical Technologies (CTC), University of Calabria—UNICAL, Via P. Bucci, Arcavacata di Rende, 87036 Rende, Italy 2. Reolì S.r.l., Zona Industriale, Settore 3, 87064 Corigliano-Rossano, Italy
Abstract
In recent years, the food industry has become increasingly involved in researching vegetable fats and oils with appropriate mechanical properties (ease of transport, processing, and storage) and a specific lipidic composition to ensure healthy products for consumers. The chemical–physical behavior of these matrices depends on their composition in terms of single fatty acids (FA). However, as we demonstrate in this work, these properties, as well as the absorption, digestion and uptake in humans of specific FAs, are also largely determined by their regiosomerism within the TriAcylGlycerols (TAG) moieties (sn-1,2,3 positions). The goal of this work is to study for the first time vegetable fats obtained directly from a sample of natural cocoa butter (CB) through a process that manipulates the distribution of FAs but not their nature. Even if the initial percentage of each FA in the mixture remains the same, CB derivatives seem to show improved chemical–physical features. In order to understand which factors account for their physical and chemical characteristics, and to check whether or not the obtained new matrices could be considered as valid alternatives to other vegetable fats (e.g., palm oil (PO)), we carried out an experimental investigation at both the macroscopic and molecular level including: (i) Differential Scanning Calorimetry (DSC) analyses to examine thermal features; (ii) rheological testing to explore mechanical properties; (iii) powder X-ray diffraction (PXRD) to evaluate the solid-state phases of the obtained fats; and (iv) 1H and 13C Nuclear Magnetic Resonance (NMR, 1D and 2D) spectroscopy to rapidly analyze fatty acid composition including regioisomeric distribution on the glycerol backbone. These last results open up the possibility of using NMR spectroscopy as an alternative to the chromatographic techniques routinely employed for the investigation of similar matrices.
Funder
University of Calabria
Subject
Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Computer Science Applications,Spectroscopy,Molecular Biology,General Medicine,Catalysis
Reference59 articles.
1. Structure and functionality of edible fats;Marangoni;Soft Matter,2012 2. Caballero, B., Finglas, P.M., and Toldrá, F. (2016). Encyclopedia of Food and Health, Academic Press. [1st ed.]. 3. Lai, O.-M., Tan, C.-P., and Akoh, C.C. (2012). Palm Oil: Production, Processing, Characterization, and Uses, AOCS Press. [1st ed.]. 4. Palm oil: Processing, characterization and utilization in the food industry—A review;Mba;Food Biosci.,2015 5. Kanes, K.R. (2014). Fats in Food Technology, John Wiley & Sons. [2nd ed.].
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|