Influence of Polymorphic Transformations on Gelation of Tripalmitin Solid Lipid Nanoparticle Suspensions

Solid lipid nanoparticle (SLN) suspensions, which consist of submicron-sized crystalline lipid particles dispersed within an aqueous medium, can be used to encapsulate, protect and deliver lipophilic functional components. Nevertheless, SLN suspensions are susceptible to particle aggregation and gelation during their preparation and storage, which potentially limits their industrial utilization. In this study, we examined the aggregation and gelation behavior of SLN suspensions composed of 10 wt% tripalmitin particles (r < 150 nm) stabilized by 1.5% Tween 20. The tripalmitin and aqueous surfactant solution were homogenized above the lipid melting temperature and cooled under controlled conditions to initiate SLN formation. The aggregation and gelation of SLN suspensions during storage was then examined by shear rheometry, differential scanning calorimetry (DSC), light scattering and microscopy. Rheology measurements indicated that gelation times decreased with increasing storage temperature, e.g., samples formed weak gels after 62, 23, and 10 min at 1, 5, and 10 °C, respectively. DSC revealed increasingly rapid α- to β-polymorphic transformations in SLN dispersions stored at 1, 5, and 10 °C, respectively. We propose that the observed aggregation and gelation of SLN suspensions are associated with a change in the shape of the nanoparticles from spherical (α-form) to non-spherical (β-form) when they undergo the polymorphic transition. When they change shape there is no longer sufficient surfactant present to completely cover the lipid phase, which promotes particle aggregation through hydrophobic attraction. Our results have important implications for the design and fabrication of stable SLN suspensions.     

Chemical Stability of α‐Tocopherol in Colloidal Lipid Particles with Various Morphologies

Colloidal lipid particles (CLPs) are promising encapsulation systems for lipophilic bioactives, such as oil‐soluble antioxidants that are applied in food and pharmaceutical formulations. Currently, there is no clear consensus regarding the relation between particle structure and the chemical stability of such bioactives. Using α‐tocopherol as a model antioxidant, it is shown that emulsifier type (Tween 20 or 40, or sodium caseinate) and lipid composition (tripalmitin, tricaprylin, or combinations thereof) modulated particle morphology and antioxidant stability. The emulsifier affects particle shape, with the polysorbates facilitating tripalmitin crystallization into highly ordered lath‐like particles, and sodium caseinate resulting in less ordered spherical particles. The fastest degradation of α‐tocopherol is observed in tripalmitin‐based CLPs, which may be attributed to its expulsion to the particle surface induced by lipid crystallization. This effect is stronger in CLPs stabilized by Tween 40, which may act as a template for crystallization. This work not only shows how the architecture of CLPs can be controlled through the type of lipid and emulsifier used, but also gives evidence that lipid crystallization does not necessarily protect entrapped lipophilic bioactives, which is an important clue for encapsulation system design. Practical Applications: Interest in enriching food and pharmaceutical products with lipophilic bioactives such as antioxidants through encapsulation in lipid particles is growing rapidly. This research suggests that for efficient encapsulation, the particle architecture plays an important role; to tailor this, the contribution of both the lipid carrier and the emulsifier needs to be considered.     

Surface Melting in Alkane Emulsion Droplets as Affected by Surfactant Type

The influence of surfactant type (Tween 20, Tween 40, Tween 60, Tween 80, Brij 58, Triton X-100, SDS, STS) on the crystallization and melting characteristics of emulsified (mean droplet diameter 0.52 μm) n-octadecane and n-eicosane were studied using microcalorimetry. The melting point (~37 °C) of the eicosane droplets was higher than the crystallization point (~24 °C) and was not affected by the surfactant selected. There was a similar separation between the crystallization (~14 °C) and melting (~28 °C) point of the emulsified octadecane however the details of the transitions was affected by the surfactant selected. For Tween 40 and Brij 58-stabilized droplets there was a split peak on crystallization which we attribute to a surface heterogeneous nucleation mechanism. Only these surfactant-alkane combinations had a split peak on melting. The size of the lower temperature fraction decreased with droplet size suggesting another surface effect. However, the size of the surface layer was calculated to be many times the length of the surfactant tail suggesting the crystal structure was modified by the nucleation mechanism.     

Liquid to Semisolid Rheological Transitions of Normal and High-oleic Peanut Oils upon Cooling to Refrigeration Temperatures

Rheological transitions of peanut oils cooled from 20 to 3 °C at 0.5 °C/min were monitored via small strain oscillatory measurements at 0.1 Hz and 1 Pa. Oils were from nine different cultivars of peanut, and three oils were classified as high-oleic (approximately 80% oleic acid). High-oleic oils maintained an overall liquid-like character at 3 °C for 2 h. In contrast, several normal (non high-oleic) peanut oils displayed a predominantly elastic (solid-like) response after 2 h at 3 °C. Increases in viscoelasticity were associated with lipid crystallization events as confirmed by DSC. The higher (p < 0.001) liquid viscosities and increased (p < 0.001) contents of oleic acid, which has a more non-linear structure as compared to other fatty acids typical in these oils, were hypothesized to hinder crystallization in high-oleic oils. Changes in viscoelasticity at 3 °C were greatest for three normal oils that had the significantly (p < 0.001) highest content of C20:0 and/or C22:0 fatty acids, and these long, saturated hydrocarbon chains are hypothesized to promote crystallization. No peanut oil maintained clarity after 5.5 h at 0 °C (modified cold test used to screen salad oils); however, these data as a whole suggest strategies for breeding and/or processing peanut oils for enhanced resistance to crystallization. The use of trade names in this publication does not imply endorsement by the United States Department of Agriculture: Agricultural Research Service.     

Physicochemical Characteristics and Technological Properties of Lupinus mutabilis Oil

The aim of the presented study is to examine the physicochemical parameters of the lipids present in Lupinus mutabilis seed and to compare the results with the available data for other commonly used vegetable oils. The oil quality indexes, oxidative stability index (OSI), and melting characteristics are examined. Andean lupin oil has remarkably high oxidative stability (OSI = 65 h) comparable to high-oleic oils counterparts. Quality parameters meet commonly accepted standards, including peroxide value (3.95 meq O₂ kg⁻¹) and p-anisidine value (1.25). The acid number value is 1.85 mg KOH g⁻¹. The iodine value is 110.27 g/100 g, while the enthalpy required to increase the temperature of the sample from −60 to 80 °C is equal to 57.41 kJ kg⁻¹. The beginning of the melting event (T_onset) and the phase transition temperature (T_peak) values for L. mutabilis seed oil are −29.46 and −22.63 °C, respectively. The presented results indicate the unusually high oxidative stability of the oil obtained from L. mutabilis seeds, which opens up a whole spectrum of application possibilities, e.g., designing blends with other commonly used vegetable oils to enhance their low stability. Practical Applications: The presented results provide insight into physicochemical parameters of the lipid fraction isolated from Lupinus mutabilis seeds. Andean lupin oil has very high oxidative stability, comparable to high-oleic rapeseed and sunflower oils. Therefore, the identified potential use of the studied oils is, e.g. an additive that can increase the stability of commercial vegetable oils characterized by much lower oxidative stability.     

Effect of Temperature,Modified Atmosphere and Ethylene During Olive Storage on Quality and Bitterness Level of the Oil

Mill olives (Olea europaea L. cv. ‘Lechín’), harvested at the green mature stage of ripening, were stored for 72 h under six different storage conditions: in air, in a closed container, and in a closed container with 30 ppm ethylene either at 20 or at 40 °C. The use of 40 °C as the fruit storage temperature reduced oil bitterness, regardless of the atmosphere applied; however, it also induced a significant reduction in stability and pigment content of the oil extracted. At 20 °C, mill olives stored under air supplemented with 30 ppm ethylene engendered oils with middle bitterness intensity, whereas the oils obtained from fruit stored similarly, but without ethylene, or in an open container exhibited a strong intensity of this sensory attribute. Fruit respiration in the closed containers caused a CO₂ accumulation and an O₂ decrease in the storage atmosphere. This CO₂ concentration was increased by the previous ethylene addition, but O₂ presence did not suffer an additional reduction. The use of modified atmospheres in fruit storage induced off-flavor development in the oils extracted, producing a significant reduction in the overall grading of their sensory quality.     

Temperature induced gelation of non–aqueous alumina suspension using oleic acid as dispersant

A novel temperature induced gelation method for alumina suspension using oleic acid as dispersant is reported. Non–aqueous suspension with high solid loading and low viscosity is prepared using normal octane as solvent. Influence of oleic acid on the dispersion of suspension was investigated. There was a well disperse alumina suspension with 1.3 wt% oleic acid. Influence of gelation temperature on the coagulation process and properties of green body was investigated. The sufficiently high viscosity to coagulate the suspension was achieved at −20 °C. The gelation temperature was controlled between the melting point of dispersant and solvent. The gelation mechanism is proposed that alumina suspension is destabilized by dispersant separating out from the solvent and removing from the alumina particles surface. The alumina green body with wet compressive strength of 1.07 MPa can be demolded without deformation by treating 53 vol% alumina suspension at −20 °C for 12 h. After being sintered at 1550 °C for 3 h, dense alumina ceramics with relative density of 98.62% and flexural strength of 371±25 MPa have been obtained by this method.     

Oxidative and flavor stabilities of soybean oils with low-and ultra-low-linolenic acid composition

The effects of linolenic acid (18∶3) concentration, combined with TBHQ addition, temperature, and storage time, on the oxidative and flavor stabilities of soybean oils (SBO) were evaluated. During storage under fluorescent light at both 21 and 32°C, the SBO with ultra-low-18∶3 concentration (1.0%, ULSBO) generally had greater oxidative stability than did SBO with low-18∶3 concentration (2.2%, LLSBO). The ULSBO had about half the p-anisidine value of LLSBO throughout storage. Although the ULSBO initially had significantly greater PV and poorer (lower) sensory scores for overall flavor quality than did LLSBO, significant differences disappeared with storage. The ULSBO had a lower content of polar compounds and greater oil stability indices than did LLSBO when TBHQ was present. All oils were more oxidatively stable with TBHQ addition, but the TBHQ addition did not result in improved flavor stability early in storage. In all tests, oils stored at 32°C were less stable than oils stored at 21°C. The TBHQ had a better antioxidant capacity when the 18∶3 concentration was lower. The retardation effect of TBHQ on lipid oxidation and the improved stability of ULSBO over LLSBO were more easily detected when the storage temperature was higher.     

Enhanced Activation Energy of Crystallization of Pure Zirconia Nanopowders Prepared via an Efficient Way of Synthesis Using NaBH4

An efficient way through borohydride synthesis route using NaBH₄ was performed to prepare pure zirconia nanopowders via three different conditions such as gelation, precipitation, and constant pH. Zirconia powders prepared through constant pH route show highest activation energy of crystallization (E_a = 260 kJ/mol) or higher exothermic peak temperature (717°C), when compared with gelation or precipitation route due to its controlled growth of smaller crystallites. The released huge amount of H₂ gas bubbles during borohydride synthesis via constant pH route play a major role for formation of loose smaller crystallites and thus enhances the activation energy of crystallization of pure zirconia. So, the as‐prepared zirconia powders prepared through constant pH route remain amorphous up to 600°C and pure t‐ZrO₂ (~20 nm) was stable up to 800°C.     

Preparation and characterization of SLNs (W/O/W type) contained lipoic acid PEG ester by variation lipid

This study describes a nanoparticle preparation method using SLNs (solid lipid nanoparticles: W/O/W type). Classical methods have high encapsulation efficiency for hydrophobic drugs but have low encapsulation efficiency (2–3%) for hydrophilic drugs. The preparation of SLNs that has a far higher skin penetration effect compared with general liposomes is proposed in this study. An additional aim is to also maximally increase encapsulation efficiency of hydrophilic drugs. The SLNs preparation method described here used coconut oil, jojoba oil and macadamia oil that are resistant to degradation by microorganisms and are usable emulsifiers due to their physical properties imparted by their fatty acid composition. The results indicate that SLNs containing coconut oil had the highest encapsulation efficiency and also the smallest average particle size (270 nm). The largest particle size was produced by macadamia oil and 1% Tween 60. The fastest release of contents resulted from SLNs made of coconut oil and 2% Tween 60, while the slowest release was from SLNs made of macadamia oil and 2% Tween 20.     

Kinetics of butterfat crystallization

Fractionation of butterfat by melt crystallization is a commercial process in many countries for making butter fractions with varying melting, textural and flavor properties for use as food ingredients. However, the crystallization phenomena in this complex system are poorly understood and difficult to optimize and control. In this study, the crystallization kinetics of anhydrous butterfat were determined by cooling a melted sample to the final crystallization temperature in either a lab-scale (2 L) batch crystallizer or a pilot-scale (20 L) crystallization vessel. The butterfat was cooled sequentially from an initial temperature of 60°C to final temperatures of 30, 20 and 15°C at a constant cooling rate. Crystals formed at each temperature were separated by vacuum filtration, with the liquid cooled to the next crystallization temperature. Nucleation rates were determined by counting the number of crystals in a given volume of suspension during the course of crystallization. Crystal growth rates were obtained from image analysis of optical photomicrographs. Changes in viscosity, turbidity and mass of crystals also were determined. Effects of impeller velocity (75, 100 or 125 rpm) on the crystallization kinetics were determined. Nucleation and mass deposition rates increased while crystallization lag times decreased with increasing agitator velocities. Growth rates increased with agitator rpm at 20 and 15°C, but decreased with agitator rpm at 30°C, indicating different growth mechanisms. At 20 and 30°C, aggregation was the primary mechanism of crystal growth, whereas little aggregation was observed at 15°C. Crystallization at the larger scale, 20 L, showed only minor differences.     

Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose

The oxidative stability of mixtures of edible oils containing polyunsaturated fatty acids (PUFA) and microcrystalline cellulose (MCC) was investigated. The mixtures studied consisted of oils of either camelina (CAM), cod liver (CLO), or salmon (SO) mixed with either colloidal or powdered MCC. A 50:50 (w/w) ratio of oil:MCC resulted in an applicable mixture containing high levels of PUFA edible oil and dietary fiber. The oxidative stability of the formulated mixtures and the pure oils was investigated over a period of 28 days. The peroxide value (PV) was assessed as a parameter for primary oxidation products and dynamic headspace gas chromatography mass spectrometry (GC/MS) was used to analyze secondary volatile organic compounds (VOC). CAM and the respective mixtures were oxidatively stable at both 4 and 22 °C during the storage period. The marine oils and the respective mixtures were stable at 4 °C. At 22 °C, an increase in hydroperoxides was found, but no increase in VOC was detected during the time-frame investigated. At 42 °C, prominent increases in PV and VOC were found for all oils and mixtures. Hexanal, a common marker for the degradation of n-6 fatty acids, propanal and 2,4-heptadienal (E,E), common indicators for the degradation of n-3 fatty acids, were among the volatiles detected in the headspace of oils and mixtures. This study showed that a mixture containing a 50:50 ratio of oil:MCC can be obtained by a low-tech procedure that does not induce oxidation when stored at low temperatures during a period of 1 month.     

Crystallization behavior of poly(lactic acid)/elastomer blends

Differential Scanning Calorimetry (DSC) was used to evaluate the crystallization behavior of poly(lactic acid) and its blends with elastomer. It has been observed that the cold crystallization temperature of the blends decreased as the weight fraction of elastomer increased as well as the onset temperature of cold crystallization also shifted to lower temperature. In non-isothermal crystallization experiments, the crystallinity of poly(lactic acid) increased with a decrease in the heating and cooling rate. The melt crystallization of poly(lactic acid) appeared in the low cooling rate (1, 5 and 7.5 °C/min). The presence of low elastomer tends also to increase the crystallinity of poly (lactic acid). The DSC thermogram at ramp of 10 °C/min showed the maximum crystallinity of poly(lactic acid) is 36.95% with 20 wt% elastomer contents in blends. In isothermal crystallization, the cold crystallization rate increased with increasing crystallization temperature in the blends. The Avrami analysis showed that the cold crystallization was in two stages process and it was clearly seen at low temperature. The Avrami exponent (n) at first stage was varying from 1.59 to 2 which described a one-dimensional crystallization growth with homogeneous nucleation, whereas at second stage was varying from 2.09 to 2.71 which described the transitional mechanism to three dimensional crystallization growth with heterogeneous nucleation mechanism. The equilibrium melting point of poly(lactic acid) was also evaluated at 176 °C.     

Sonocrystallization of Interesterified Fats with 20 and 30% C16:0 at <Emphasis Type="Italic">sn</Emphasis>-2 Position

The objective of this study was to induce crystallization in enzymatically interesterified fats (IE) with 20 and 30% palmitic acid at the sn-2 position using high intensity ultrasound (HIU). The physical blends (PB) used to prepare these two IE were consisted of tripalmitin and high oleic sunflower oil and contained 13.2 and 27.1% tripalmitin, respectively. Crystallization behavior of IE was compared with PB at supercoolings of 9, 6 and 3 °C. Results show that the melting point, SFC, and crystallization rate of PB were higher than IE and were driven mainly by tripalmitin content. HIU induced crystallization and generated small crystals in the IE samples. At 9 °C supercooling, sonication did not increase the viscosity of IE C16:0 20%, while that of the IE C16:0 30% increased significantly from 192.4 ± 118.9 to 3297.7 ± 1368.6 Pa·s. The elastic modulus (G’) for IE C16:0 30% increased from 12521 ± 2739.8 to 75076.7 ± 18259 Pa upon sonication at 9 °C supercooling, while the G’ of the IE C16:0 20% did not increase. Similar behavior was observed for the other supercoolings tested. This research suggests that HIU can improve the functional properties of IE with low content of C16:0 creating more viscous and elastic materials. These fats with low C16:0 content and improved functional properties could be used as trans-free fat alternatives.     

Study of the Polymorphism of Saturated Monoacid Triglycerides I: Melting and Crystallization Behaviour of Tristearin

The crystallization and melting behaviour of tristearin has been considered in detail. Both the thermal and structural characteristics of the β'- and β-crystal forms have been found to be largely dependent on the crystallization conditions. For the α-form, crystallization takes place very fast at low undercooling (T about 3°C). Upon melting, the α-form transforms directly to β, without any detectable appearance of a β'-form. The β'-form can only be obtained properly from the isotropic melt within a narrow temperature range (54 to 57°C). Above 57°C, β-crystallization becomes dominant. The main difference between the β'- and β-crystallization process is the induction time for crystallization. The decrease in β'-crystallization kinetics with increasing crystallization temperature is expressed in a longer induction time as well as in a slower rate of crystallization. In the case of the β-crystallization, the decrease in the overall crystallization rate mainly results from the sharp increase in induction time. The experimental data do not support the existence of distinct multiple subforms for the β'-form. The difference between β'₂ and β'₁ seems to be due to differences in the degree of ordering of the molecules in the β'-form. No significant differences have been observed between tristearin and tripalmitin with respect to their polymorphic behaviour. Both triglycerides only differ from each other in the kinetics of the crystallization and transformation.     

Heating rate effects on the crystallization behavior of isotactic polypropylene from mesophase – A de-polarized light transmission study

It was ever reported in a communication of this journal that the large crystal grains having “bamboo leaf-like (BL)” morphology were produced by a rapid heating of isotactic polypropylene (iPP) from the mesophase. In order to optimize the condition to generate the BL crystals, heating rate effects on the crystallization behavior from the mesophase of iPP have been studied by utilizing a de-polarized light transmission (DPLT) method. The DPLT sensitively detected not only the cold crystallization from the mesophase around 100–120 °C but also the crystal grain growth in a narrow temperature region just below the melting temperature. With increasing the heating rate, both the temperature regions of the cold crystallization and the crystal grain growth shifted toward the higher temperatures. When the heating rate is slow (<20 °C/min), the crystal grain growth was not conspicuous. With increasing the heating rate, the rate of the crystal grain growth increased and showed a maximum when the heating rate is approximately 60–80 °C/min. However, excessively fast heating (>100 °C/min) also suppressed the crystal grain growth.     

A water-soluble organic-inorganic hybrid material based on polyhedral oligomeric silsesquioxane and polyvinyl alcohol

A novel series of organic-inorganic hybrid materials involving cage-like octa(3-chloroammoniumpropyl)silsesquioxane and Polyvinyl alcohol (OCAPS/PVA) were prepared via solution blending method. The obtained hybrid films were optically transparent and soluble in water. OCAPS/PVA hybrids were characterized by FT-IR, wide-angle X-ray diffraction (WAXD) scanning electronic microscopy (SEM), energy dispersive X-ray spectroscopy (EDS), differential scanning calorimetry (DSC), thermogravimetry analysis (TGA) and tensile test. The results showed that the hydrogen bond interactions were formed between OCAPS and PVA. OCAPS could be dispersed well in PVA matrix till its content was 10 wt%, while the aggregation and crystallization of OCAPS were observed when the content was up to 15 wt%. The glass transition temperature (T _g ) of OCAPS/PVA was found to increase from 53 °C to 60 °C, and the melting temperature (T _m ) decreased from 180 °C to 171 °C with increasing OCAPS content from 0 wt% to 15 wt%. The thermal stability of PVA main chain was improved by the addition of OCAPS and the thermal residue ratio also increased. The tensile strength of OCAPS/PVA decreased from 28 MPa to 19 MPa, while the elongation at break of hybrid films increased from 121% to 175%.     

Use of nitrogen to improve stability of virgin olive oil during storage

Experiments were carried out to study the possibility of improving the stability of extra virgin olive oil by using nitrogen as a conditioner gas during storage. With this aim, virgin olive oil samples, obtained from Leccino and Coratina cultivars, were stored in the dark, in closed bottles conditioned with air or nitrogen at 12–20 and 40°C. Results indicated that the FFA percentage increased over 1% only when oils were stored at 40°C. The PV and the K ₂₃₂ value (light absorbance at 232 nm) of oils increased over the limit value allowed by European Union law when the bottles were only partly filled and air was the conditioner gas. The use of nitrogen as conditioner gas helped to avoid this risk during 24 mon of storage at 12–20°C. The total phenolic content of both cultivars oils decreased during storage because their oxidation protected the oils from autoxidation. The content of total volatile compounds in oils decreased continuously during storage at 12–20°C, whereas it increased over 10 (Coratina cv.) and 15 (Leccino cv.) mon and then diminished when the storage temperature was 40°C. The same behavior, i.e., increase then decrease, was ascertained for trans-2-hexenal. The hexanal content of oils increased continuously during storage because this compound is formed by the decomposition of the 13-hydroperoxide of linoleic acid.     

Influence of the Rancimat Apparatus Operating Parameters on Oxidative Stability Determination of Cold-Pressed Camelina and Hemp Seed Oil

The study investigates the impact of operating parameters such as temperature (90, 100, 110, 120 °C), airflow rate (10, 15, 20 L h⁻¹), and sample weight (3, 6, 9 g) on the oxidative stability of cold-pressed camelina and hemp seed oils using the Rancimat apparatus. Conducted analysis indicates a significant influence of temperature on oils' induction time. Moreover, higher airflows should be selected at high analysis temperatures. Based on the calculated parameters of the oxidation kinetics, it was shown that hemp oil has higher activation energy values than camelina oil. Response surface methodology (RSM) indicates that to minimize the determination time of camelina oil oxidation, the following analysis conditions should be selected: sample weight (SW) = 33.5 g, airflow (AF) = 20 L h⁻¹, and temperature (T) = 120 °C. However, for hemp oil, these parameters should be SW = 5.56 g, AF = 15 L h⁻¹, T = 120 °C. Sample mass does not significantly impact oils induction time, which depends mainly on the temperature and airflow. Practical applications: The conducted research shows that the parameters of the cold-pressed camelina and hemp oils oxidative stability have to be determined experimentally. The determined parameters for assessing the oxidative stability will reduce the analysis time and the possibility of interpolating the obtained result at different temperatures and analysis parameters.     

Evolution of nanodroplets and fractionated crystallization in thermally annealed electrospun blend fibers of poly(vinylidene fluoride) and polysulfone

In this study, electrospun immiscible blend fibers of poly(vinylidene fluoride) (PVDF)/polysulfone (PSF) were prepared. Due to the strong shearing during electrospinning, cocontinuous fibers of PVDF in the PSF matrix were obtained despite the minor composition of PVDF (5–30 wt.%) in the blend. After annealing these electrospun blend fibers above the melting temperature of PVDF (170 °C) and the glass transition temperature of PSF (185 °C), nanosized droplets (primarily 200–300 nm) of PVDF were developed inside the PSF matrix from the breaking up of PVDF nanofibers because of the Plateau–Rayleigh instability. Fractionated crystallization occurred in these PVDF nanodroplets with the heterogeneously nucleated crystallization in the range of 105–135 °C and the homogeneous nucleation at 55–60 °C. The mechanism of homogeneous nucleation was confirmed by the study of crystallization kinetics using differential scanning calorimetry. Only the nonpolar α-phase was observed by wide-angle X-ray diffraction despite of the homogeneously nucleated crystallization at a high supercooling in these PVDF nanodroplets. This study leads to a conclusion that nanoconfined crystallization at a moderate crystallization rate is less important than the local electric field to induce the ferroelectric phases of PVDF.