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Comparative Analysis of Small-Molecule Diffusivity in Different Fat Crystal Network.

Xiu Hang Chai1, Zong Meng1, Pei Rang Cao1

  • 1State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University , 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.

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Understanding oil migration in fats is key to food quality. This study quantifies dye diffusion in fat crystal networks, finding it

Keywords:
diffusion coefficientsfluorescence recovery after photobleachingfractal dimensionoil migrationtriacylglyceride crystal network

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Physical Chemistry

Background:

  • Oil migration and fat recrystallization negatively impact food quality.
  • Monitoring solute diffusion within fat crystal networks is crucial for quality control.

Purpose of the Study:

  • To quantify the diffusion coefficients of Nile red dye in liquid oils within fat crystal systems.
  • To investigate the relationship between microstructure, solid fat content, and solute diffusion.
  • To correlate diffusion coefficients with permeability using Darcy's Law.

Main Methods:

  • Utilized Fluorescence Recovery After Photobleaching (FRAP) to measure diffusion coefficients.
  • Employed image analysis to characterize microstructural parameters.
  • Calculated permeability coefficients using Darcy's Law.

Main Results:

  • Effective diffusion coefficients (Deff) and mobile fraction (Mf) increased as solid fat content decreased.
  • Microstructural changes from dense to larger clusters correlated with increased diffusion.
  • Higher Deff was linked to lower fractal dimensions, larger crystal thickness, and larger particle sizes.

Conclusions:

  • Solute diffusion in fat systems is significantly influenced by microstructure.
  • Permeability is directly correlated with effective diffusion coefficients.
  • Findings provide insights into controlling oil migration for improved food product stability.