Progress 08/15/23 to 08/14/24
Outputs
Target Audience:The target audience for this annual report are fat producers that are trying to develop healthier fats with low levels of saturated fatty acids without affecting the oil binding capacity of their materials. Changes/Problems:A post-doc was recently hired by the co-PI to perform experiments related to Objective 2. This objective is behind schedule, but we estimate that will be finished on time and perhaps we will request a one-year no-cost extension. What opportunities for training and professional development has the project provided?This project provided training to two MS student (Tamara Ena, Audrey Lidgard), and one Research associate (Siddharth Vishwakarma). Graduate students were responsible for samples preparation and for analyzing the data. The research associate assisted with MATLAB coding and provided a detailed analysis of the MRI images. Graduate students in Dr. Martini's lab (Marsh and Lidgard) designed, organized, and performed experiments. They were responsible for data collection and data interpretation. Students gained experience in the use of various techniques commonly used in the characterization of physical properties of fats. These techniques include differential scanning calorimeter, pulsed nuclear magnetic resonance, rheometer, polarized light microscopy, X-ray diffraction, high-intensity ultrasound, oil migration, and oil binding capacity. How have the results been disseminated to communities of interest?Melissa Marsh and Audrey Lidgard presented her results in an international meeting (2024 AOCS Annual Meeting and Expo). Melissa Marsh defended her dissertation, which included data from this project and published a paper in the Journal of the American Oil Chemists' Society. Audrey Lidgard I writing her thesis with the data obtained in this research and is scheduled to defend in December 2024. What do you plan to do during the next reporting period to accomplish the goals?Siddharth Vishwakarma will continue working on the MRI image analysis and redo the experiments if necessary. He will also train an undergraduate student in sample crystallization and the use of HIU for their preparation. After obtaining acceptable MRI data, it will be used for modeling the behavior of the systems and for the completion of Objective 3.
Impacts
What was accomplished under these goals?
Objective 2: Two dilutions of interesterified palm olein (PO) were used to test how saturation levels and the application of high-intensity ultrasound (HIU) affect their physical properties, and consequently, their oil migration and mass transfer. These samples included a 100% PO sample, and a 50% PO diluted with soybean oil (SBO). The crystallization was conducted at fast (6.4 °C/min) and slow (0.1 °C/min) cooling rates, with and without the application of HIU (20 kHz) to generate a wide range of physical properties. The samples were crystallized at 5 °C and 22 °C. Oil migration mechanisms were evaluated using a three-layered model system, similar to a sandwich structure. The top and bottom layers consisted of crystallized cocoa butter with defined crystallinity and structural properties, while the middle layer contained the samples prepared from palm oil dilutions (with and without HIU application). Oil migration was visualized using a Bruker Biospec 70/30 7.1 T MRI system, equipped with an Avance II console and BGA12S and BGA6S gradient inserts. The difference in signal intensity indicated oil movement through the cocoa butter matrix and reflected the structural properties and oil binding capacity of each fat sample. This analysis aimed to assess the effects of processing and chemical composition on the diffusivity of the samples. Measurements were taken every seven days, and the plan was to calculate the samples Oil Uptake Ratio (OUR) to evaluate oil migration over time. To do so, MATLAB code was developed for analyzing MRI images. However, during this process we faced multiple challenges. One significant issue was due to the positioning of the MRI slices which varied between MRI measurement of each sample. We also faced issues related to standardizing data based on day-to-day variations, as the reference oil sample did not provide sufficient information. Efforts were made to develop MATLAB codes to remove artifacts and noise while maintaining alignment and preserving the details of the sample boundaries. However, some artifacts remained and need further evaluation and analysis. Variations in signal intensity were also noted due to inconsistencies in the cocoa butter layers and the PK samples. Unfortunately, data collection from the MRI was delayed due to technical issues that required troubleshooting. Initially, we planned to use MRI and NMR systems at OSU however, they were unavailable. We then began collaborating with the University of Utah, but their MRI system was also out of order and underwent troubleshooting, further delaying our analysis. We will continue working on the proposal and providing more information based on the components outlined for Objective 2. Objective 3: Three different fats (soy-, palm-, and palm-kernel (PK) based) were crystallized under different conditions (cooling rate and application of high intensity ultrasound (HIU)) to obtain differing oil binding capacities (OBCs) and therefore oil migration and assess the impact of the physical properties of fats on confectionery products. Model systems were created to examine quantitative quality degradation and consumer acceptance of chocolate placed in contact with the fats; one with fat alone and the second mixed fat into sugar or nut flour. At 48 hours, 1, 4, 12, and 24 weeks, parameters of quality of the fillings and chocolates were measured (including melting behavior, rheological properties, texture, color, and polymorphic crystal structure). After 12 weeks, a consumer acceptance panel ranked their liking of the chocolates based on overall acceptance, appearance, aroma, flavor, texture, and mouthfeel. The most significant differences were observed in chocolate color, hardness, and melting behavior. Typically, the control chocolates exhibited increased whiteness, consistent hardness, and increased enthalpy. Sample chocolates, especially those with low OBC fats, frequently significantly decreased in whiteness (p0.05). In short, conditions with high OBC correlated with less quality degradation. However, the condition exhibiting the least quality degradation was not liked the most among consumers, highlighting the importance of understanding all aspects of shelf-life. Since the beginning of this grant, we published 3 papers in peer-reviewed journals: Marsh, M.A., Anjum, N., Maleky, F., Martini, S. 2024. of High-Intensity Ultrasound, Cooling Rate, and Storage Temperature on Physical Properties and Oil Binding Capacity in Fully Hydrogenated Palm-Kernel Lipid Matrices. J. Am. Oil Chem. Soc. (in press). Marsh, M.A., Bean, B., Maleky, F., Martini, S. 2024. Unveiling the physical properties predictive of oil binding capacity in an interesterified palm-based fat. J. Am. Oil Chem. Soc. 101:767-782. Marsh, M.A. and Martini, S. 2022. Relationship between oil binding capacity and physical properties of interesterified soybean oil. Journal of the American Oil Chemists' Society. 99:313-330.
Publications
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Progress 08/15/22 to 08/14/23
Outputs
Target Audience:The target audience for this annual report are fat producers that are trying to develop healthier fats with low levels of saturated fatty acids without affecting the oil binding capacity of their materials. Changes/Problems:A post-doc was recently hired by the co-PI to perform experiments related to Objective 2. This objective is behind schedule, but we estimate that will be finished on time and perhaps we will request a one-year no-cost extension. What opportunities for training and professional development has the project provided?This project provided training to one PhD student (1.0 FTE, Melissa Marsh), one MS student (1.0 FTE, Audrey Lidgard), and one undergraduate student (0.2 FTE, Taelie Kennedy). Graduate students designed, organized, and performed the experiments. They were responsible for data collection and data interpretation. The undergraduate student helped the MS student with data collection. Students gained experience in the use of various techniques commonly used in the characterization of physical properties of fats. These techniques include differential scanning calorimeter, pulsed nuclear magnetic resonance, rheometer, polarized light microscopy, X-ray diffraction, high-intensity ultrasound, oil migration, and oil binding capacity. How have the results been disseminated to communities of interest?Melissa Marsh presented her results in an international meeting (2023 AOCS Annual Meeting and Expo). A manuscript is in preparation to be submitted to the Journal of the American Oil Chemists' Society. Melissa will submit an abstract for the 2024 AOCS Annual Meeting and Expo and will work on a third manuscript to be submitted to the same journal. We estimate that the manuscript will be submitted by summer 2024. Audrey will submit an abstract to the 2024 AOCS Annual Meeting and Expo and will work on a manuscript to be submitted to the Journal of the American Oil Chemists' Society. We estimate that the manuscript will be submitted by Fall 2024. What do you plan to do during the next reporting period to accomplish the goals?Melissa is finishing her third replicate. She will analyze the data and prepare her third manuscript. Audrey will continue with her experiments and work on a manuscript. A newly hired post-doc will work on Objective 2 under the co-PIs supervision.
Impacts
What was accomplished under these goals?
Objective 1: The effect of various physical properties of a palm kernel-based fat (PK) on oil binding capacity (OBC) was evaluated this year. Three PK dilutions were used to test how saturation level affects OBC. A 75% PK sample, a 50% PK sample, and a 20% PK were evaluated. All samples were diluted with soybean oil (SBO) and crystallized using a fast (6.4 °C/min) and a slow (0.1 °C/min) cooling rate as well as with and without the application of high-intensity ultrasound (20kHz, HIU) to generate a wide range of physical properties. The samples were crystallized at 33 °C, 30 °C and 22 °C, for the 75%, 50%, and 20% samples, respectively. Immediately after the 90 min isothermal crystallization, the following physical properties were measured - crystal microstructure, solid fat content (SFC), rheological parameters (G', G'', and δ), melting behavior, hardness, and OBC using a centrifuge (OBCc). The samples were then stored for 48 h at 22 °C and 5 °C. At this point, the same physical properties were measured immediately after crystallization, with the addition of the OBC using the filter paper (OBCp) method. Most of the experiments are finalized and the PhD student working on this objective is working on the last few replicates. Results show that the processing conditions used were appropriate to generate a wide range of physical properties and OBC values. As expected, higher dilutions result in samples with lower content of saturated fatty acids and therefore lower SFC, lower G', lower hardness, and OBC. In addition, storage at lower temperatures resulted in an increase in these parameters. Analysis of crystal size, statistical analysis, and correlations are still needed and will be performed during next year. Objective 3: IESBO samples crystallized in Objective 1 were put in contact with chocolate to measure the effect of oil migration on chocolate bloom. Unfortunately, these experiments did not work as expected. The fat samples tested were too soft and resulted in a significant amount of oil migration to the chocolate. The chocolate became too soft and fat bloom was not observed in a significant manner after storage for approximately 4 months. Therefore, we decided to slightly change the experimental design. The new experimental design consisted on crystallizing the fat and mixing it with (a) sugar, (b) peanut flour. Samples from objective 1 were selected based on their oil migration. That is, for each type of sample (soy-, palm, and palm kernel-based) processing conditions that result in the highest and lowest oil migration were selected. The crystallized fats were mixed with sugar or peanut flour and covered with a thin layer of tempered chocolate. The systems were stored at 22 °C and quality parameters such as whiteness index (fat bloom) in chocolate, hardness, viscoelasticity, and melting behavior of the filling and chocolate were measured. Data collection is still in process. We expect to finalize with data collection towards the end of Spring 2024 or Summer 2024.
Publications
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Progress 08/15/21 to 08/14/22
Outputs
Target Audience:The target audience for this annual report are fat producers that are trying to develop healthier fats with low levels of saturated fatty acids without affecting the oil binding capacity of their materials Changes/Problems:The PDs have been struggling with the recruitment of a PhD student or postdoc that can work on the second objective of this project. Therefore, that project is a little bit behind. What opportunities for training and professional development has the project provided?This project provided training to one PhD student (1.0 FTE, Melissa Marsh). Melissa Marsh designed, organized, and performed the experiments. She was responsible for data collection, data interpretation and paper writing. Melissa gained experience in the use of various techniques commonly used in the characterization of physical properties of fats. These techniques include differential scanning calorimeter, pulsed nuclear magnetic resonance, rheometer, polarized light microscopy, X-ray diffraction, high-intensity ultrasound, oil migration, and oil binding capacity. How have the results been disseminated to communities of interest?Melissa Marsh presented her results in an international meeting (2022 AOCS Annual Meeting and Expo). A manuscript from the first objective has been published in the Journal of the American Oil Chemists' Society. Melissa is working on a second manuscript to be submitted to the same journal. We estimate that the manuscript will be submitted by the end of 2022. What do you plan to do during the next reporting period to accomplish the goals?Melissa is finishing writing the manuscript for the second part of objective 1 and she will perform similar experiments but in a palm kernel-based sample. A MS student has been recruited in Dr. Martini's laboratory to start with the objective 3 of the proposal, which includes measuring oil migration and fat bloom in nut butters and chocolate-based systems, respectively.
Impacts
What was accomplished under these goals?
The objective of the second year of the grant was to identify the physical properties of an interesterified palm-based fat (EIEPO) that correlate with oil binding capacity (OBC). In this study, three EIEPO dilutions were used. A 100% EIEPO sample, a 50% EIEPO sample diluted with 50% soybean oil (SBO), and a 20% EIEPO sample diluted with 80% SBO were used to test how saturation level affects OBC. All samples were crystallized using a fast (6.4 °C/min) and a slow (0.1 °C/min) cooling rate as well as with and without the application of high-intensity ultrasound (20kHz, HIU) to generate a wide range of physical properties. The samples were crystallized at 29 °C, 23 °C and 20 °C, for the 100%, 50%, and 20% samples, respectively. Immediately after the 90 min isothermal crystallization, the following physical properties were measured - crystal microstructure, solid fat content (SFC), rheological parameters (G', G'', and δ), melting behavior, hardness, and OBC using a centrifuge (OBCc). The samples were then stored for 48 h at 22 °C and 5 °C. At this point, the same physical properties were measured as immediately after crystallization, with the addition of the OBC using the filter paper (OBCp) method. Results show that both measurements of OBC were significantly correlated with SFC, hardness, G', δ, and enthalpy suggesting that these physical properties drive OBC. Overall, these results indicate that OBC can be increased by formulating harder, more elastic fats that have high SFC and enthalpy values and low phase shift angles.
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2021
Citation:
Presentations:
Marsh, M. (Presenter & Author), Martini, S. (Author Only), 112th AOCS Annual Meeting and Expo, "Relationship between oil binding capacity and physical properties of Interesterified soybean oil.," American Oil Chemists' Society. (May 2021)
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Progress 08/15/20 to 08/14/21
Outputs
Target Audience:The target audience for this annual report are fat producers that are trying to develop healthier fats with low levels of saturated fatty acids without affecting the oil binding capacity of their materials Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided training to one PhD student (1.0 FTE, Melissa Marsh). Melissa Marsh oversaw the design, organization of the experiments, and data collection, data interpretation and paper writing. Melissa gained experience in the use of various techniques commonly used in the characterization of physical properties of fats. These techniques include: differential scanning calorimeter, pulsed nuclear magnetic resonance, rheometer, polarized light microscopy, X-ray diffraction, high-intensity ultrasound, oil migration, and oil binding capacity. How have the results been disseminated to communities of interest?Melissa Marsh presented her results in an international meeting (the 2021 AOCS Annual Meeting and Expo). A manuscript has been submitted to the Journal of the American Oil Chemists' Society. What do you plan to do during the next reporting period to accomplish the goals?During the second year, Melissa will perform similar experiments but in a palm-based sample
Impacts
What was accomplished under these goals?
The objective of this first year was to identify the physical properties of an interesterified soybean oil (EIESOY), containing 45% saturated fatty acids (SFA), that correlates with high oil binding capacity (OBC) and low oil loss (OL). In this study, three EIESOY samples were analyzed; a 100% sample, a 50% sample diluted with 50% soybean oil, and a 20% sample diluted with 80% soybean oil. All samples were crystallized using fast (7.78 °C/min) and slow (0.1 °C/min) cooling rates as well as with and without high-intensity ultrasound (HIU, 20 kHz). The 100%, 50%, and 20% samples were crystallized at 38.5 °C, 27.0 °C, and 22.0 °C; respectively. HIU was applied at the onset of crystallization and all samples were allowed to crystallize isothermally for 90 min. After 90 min, physical properties such as crystal microstructure, hardness, solid fat content (SFC), elasticity, and melting behavior were evaluated. Physical properties were also measured after storage for 48 h at 22 °C and 5 °C. Results show that OBC was positively correlated with hardness, G', and SFC after 48 h (r=0.738, p=0.006; r=0.639, p=0.025; r=0.695, p=0.012; respectively), OL was negatively correlated with hardness after 48 h (r=-0.696, p<0.001), G' after 90 min and 48 h (r=-0.704, p<0.001; r=-0.590, p=0.002), and SFC after 90 min and 48 h (r=-0.722, p<0.001; r=-0.788, p<0.001). Neither OBC nor OL were correlated with crystal diameter or the number of crystals.
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2021
Citation:
Presentations
Marsh, M. (Presenter & Author), Martini, S. (Author Only), 112th AOCS Annual Meeting and Expo, "Relationship between oil binding capacity and physical properties of Interesterified soybean oil.," American Oil Chemists' Society. (May 2021)
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