Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of d-limonene
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- 作者：Eriksen Koji Miyasaki ; Camilia Aoyagui dos Santos ; Luana Reis Vieira ; Chiu Chih Ming ; Guilherme A. Calligaris ; Lisandro Pavie Cardoso and Lireny Aparecida Guaraldo Gonç ; alves
- 关键词：Cocoa butter ; Cocoa butter equivalent ; d-Limonene ; Polymorphism ; X-ray diffraction
- 刊名：European Journal of Lipid Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：118
- 期：5
- 页码：716-723
- 全文大小：417K
- ISSN：1438-9312
文摘
The essential oils obtained from citric fruits have been used as aromatizing agents in various foods. However, the addition of orange essential oil, d-limonene, to cocoa butter (CB) has been shown to have an influence on its crystallization behavior. The objective of this study was to evaluate the influence of adding d-limonene at concentrations of 1.5 and 5% w/w on the polymorphic transitions in Brazilian CB and in a commercial cocoa butter equivalent (CBE). X-ray diffraction (XRD) was used to identify the polymorphic forms in the samples over 27 days of storage at 25°C. The results showed that d-limonene addition was able to accelerate the polymorphic transition in CB and CBE. The addition of 5% w/w d-limonene to Brazilian CB accelerated the complete transition from βV to the more stable βVI polymorphic form in only 11 days. Under the same conditions, pure CB remained in βV form and the transition was not completed in CBE samples. The polymorphic transition of CBE samples appeared to be governed by the characteristics of the triacylglycerol (TAG) profile and only intensified with d-limonene incorporation.