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Study of the crystallization and polymorphic structures formed in oleogels from avocado oil

Pérez-Monterroza, Ezequiel and Ciro-Velásquez, Héctor José and Arango Tobón, Julio César (2016) Study of the crystallization and polymorphic structures formed in oleogels from avocado oil. Revista Facultad Nacional de Agronomía, 69 (2). pp. 7945-7954. ISSN 2248-7026

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Resumen

The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (Tonset) and the crystallization temperature (Tc), were evaluated by DSC and X-ray diffraction. The results showed that the structuring agents have a significant effect (P<0.05) on the Tc and Tonset, which demonstrated their ability to form solid lipids. Moreover, it was found that the presence of SMS decreased the Tc and Tonset, possibly due to their cocrystallization process. It was found only in the presence of the polymorphic form β’ in the oleogels prepared. The Tc varied between 1.6 and 51.4 °C and Tonset between 3.9 and 53.8 °C.

Tipo de documento:Artículo - Article
Palabras clave:Calorimetry, Monodiglycerides, Cooling rate, Thermal behavior
Temática:5 Ciencias naturales y matemáticas / Science > 57 Ciencias de la vida; Biología / Life sciences; biology
5 Ciencias naturales y matemáticas / Science > 58 Plantas / Plants
Unidad administrativa:Revistas electrónicas UN > Revista Facultad Nacional de Agronomía Medellín
Código ID:55353
Enviado por : Dirección Nacional de Bibliotecas STECNICO
Enviado el día :19 Dec 2016 15:19
Ultima modificación:23 Junio 2017 20:42
Ultima modificación:23 Junio 2017 20:42
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