RESUMEN
High-intensity ultrasound (HIU) has been used in recent years to change the crystallization behavior of edible lipids. This technique can be used in combination with other processing technologies to tailor lipids' functional properties and broaden their application for various food products. In general, sonication induces crystallization, increases crystallization rate, and generates a harder and more elastic crystalline network characterized by smaller crystals with a sharper melting profile. An important application of HIU is to improve the hardness and elasticity of shortenings that have a low content of saturated fatty acids and are free of trans-fats. This review summarizes recent research that used HIU to change the physical and functional properties of edible lipids and focuses on the importance of controlling processing variables such as sonication power level and duration and crystallization temperature.
Asunto(s)
Grasas de la Dieta , Grasas/química , Grasas/metabolismo , Ondas Ultrasónicas , Culinaria , Cristalización , Elasticidad , Conservación de Alimentos , Oxidación-Reducción , Temperatura , Viscosidad , Compuestos Orgánicos Volátiles/químicaRESUMEN
The antimicrobial activities of sucrose monolaurate and a novel ester, lactose monolaurate (LML), were tested. Gram-positive bacteria were more susceptible than Gram-negative bacteria to both esters. The minimal bactericidal concentrations of LML were 5 to 9.5 mM for Listeria monocytogenes isolates and 0.2 to 2 mM for Mycobacterium isolates.
Asunto(s)
Antibacterianos/farmacología , Bacterias Gramnegativas/efectos de los fármacos , Bacterias Grampositivas/efectos de los fármacos , Lactosa/farmacología , Ácidos Láuricos/farmacología , Pruebas de Sensibilidad Microbiana , Viabilidad Microbiana/efectos de los fármacos , Sacarosa/análogos & derivados , Sacarosa/farmacologíaRESUMEN
High intensity ultrasound (HIU) was used to change the crystallization behavior, generate small crystals, and improve the texture of a low saturated shortening (interesterified soybean oil). Samples were crystallized at different temperatures (26, 28, 30, and 32 °C) without and with the application of HIU. Different acoustic power levels (110, 72, 61, 54, and 44 W) were used. Results show that higher acoustic powers had a greater effect on crystal size reduction, induced crystallization, and generated harder, more elastic and viscous materials. These effects were more significant when HIU was applied in the presence of crystals and when the sample was crystallized at 32 °C.