Influence of chemical interesterification on thermal behavior,microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends |
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| Authors: | Ana Paula Badan Ribeiro Rodrigo Corrêa Basso Renato Grimaldi Luiz Antonio Gioielli Adenilson Oliveira dos Santos Lisandro Pavie Cardoso Lireny A Guaraldo Gonçalves |
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| Affiliation: | 1. Food Technology Department, Faculty of Food Engineering, University of Campinas – UNICAMP, C.P. 6091, 13083-970 Campinas, SP, Brazil;2. Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo – USP, 05508-900 São Paulo, SP, Brazil;3. Social Sciences, Health and Technology Center, University of Maranhão – UFMA, 65900-410 Imperatriz, MA, Brazil;4. Institute of Physics Gleb Wataghin, University of Campinas – UNICAMP, C.P. 6165, 13083-970 Campinas, SP, Brazil |
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| Abstract: | This work evaluated chemical interesterification of canola oil (CaO) and fully hydrogenated cottonseed oil (FHCSO) blends, with 20%, 25%, 30%, 35% and 40% (w/w) FHCSO content. Interesterification produced reduction of trisaturated and increase in monounsaturated and diunsaturated triacylglycerols contents, which caused important changes in temperatures and enthalpies associated with the crystallization and melting thermograms. It was verified reduction in medium crystal diameter in all blends, in addition crystal morphology modification. Crystallization kinetics revealed that crystal formation induction period and maximum solid fat content were altered according to FHCSO content in original blends and as a result of random rearrangement. Changes in Avrami constant (k) and exponent (n) indicated, respectively, that interesterification decreased crystallization rates and altered crystalline morphology. However, X-ray diffraction analyses showed randomization did not change the original crystalline polymorphism. The original and interesterified blends had significant predominance of β′ polymorph, which is interesting for several food applications. |
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