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Dynamics of moisture diffusivity in solid triacylglycerol matrices.
Quynh Duong1, Anastasia Purgianto1, Farnaz Maleky1
1Department of Food Science, 2015 Fyffe Court Road, The Ohio State University, Columbus, OH 43210, USA.
Food Research International (Ottawa, Ont.)
|April 30, 2017
Summary
Investigating lipid formulations and crystallization methods revealed that shearing significantly impacts water diffusivity, especially with lecithin and long-chain saturated fatty acids, altering moisture migration dynamics.
Area of Science:
- Food Science and Technology
- Materials Science
- Physical Chemistry
Background:
- Lipid formulations are crucial in determining the physical properties of food products.
- Understanding water diffusivity is key to controlling product texture, stability, and shelf-life.
- Crystallization conditions, including mechanical forces like shearing, can significantly alter lipid structures.
Purpose of the Study:
- To investigate the impact of different lipid formulations and crystallization conditions (shearing vs. non-shearing) on water diffusivity.
- To analyze how variations in fatty acid composition, solid fat content, and emulsifiers affect moisture migration.
- To elucidate the role of lecithin and long-chain saturated fatty acids in shear-induced changes in water diffusivity.
Main Methods:
- Five distinct lipid formulations with varying compositions were prepared and assessed.
- Samples were subjected to shearing and non-shearing crystallization conditions at 5, 20, and 30°C.
- Microstructural properties were analyzed using polarized light microscopy, and moisture permeability was measured via gravimetric techniques (ASTM E-96).
Main Results:
- Both lipid formulation and crystallization technique significantly influenced crystallization properties and moisture migration dynamics.
- Sheared samples exhibited altered microstructures with distinct crystalline cluster patterns compared to non-sheared samples.
- Shearing demonstrably affected water diffusivity, with a more pronounced effect observed in the presence of lecithin and higher amounts of long-chain saturated fatty acids, leading to increased migration rates.
Conclusions:
- Shearing is a critical factor influencing the water diffusivity and microstructure of lipid systems.
- The composition of the lipid formulation, particularly the presence of lecithin and specific fatty acids, modulates the effect of shearing on moisture migration.
- These findings provide insights into controlling moisture transport in lipid-based products through tailored formulation and processing.
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