Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids.

Mitra Nosratpour, Kamila Kochan, Jisheng Ma, Yong Wang, Bayden R Wood, Victoria S Haritos, Cordelia Selomulya

Food chemistry 2022 Jul 01

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Saturated fatty acid-containing lipids, such as milkfat, may protect long chain polyunsaturated fatty acids in fish oil when blended together into solid lipid particles (SLPs). One of the main challenges of SLPs is structural polymorphism, which can lead to expulsion of the protected component during prolonged storage. To investigate this phenomenon, the change in thermal and crystalline behaviours, and fatty acid distribution, were analysed in SLPs of fish oil and milkfat during storage at different temperatures for up to 28 days. X-ray diffraction analysis showed changes in molten and crystalline states occurred even at -22 °C. Room temperature (21 °C) storage led to more than 45% molten state but SLPs retained their initial shape. Confocal Raman Spectroscopy of the SLPs showed the distribution of fatty acids was not uniform, with 10 μm outermost layer of predominantly saturated fatty acids likely responsible for the intact SLP shape and stability of the core. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Mitra Nosratpour, Kamila Kochan, Jisheng Ma, Yong Wang, Bayden R Wood, Victoria S Haritos, Cordelia Selomulya. Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids. Food chemistry. 2022 Jul 01;381:132245