Data from: Impact of High-Intensity Ultrasound on Physical Properties and Degree of Oxidation of Lipase Modified Menhaden Oil with Caprylic Acid and/or Stearic Acid
Description
The purpose of this research was to evaluate the effect of HIU on physical properties and oxidative stability of Structured lipids (SLs) prepared with menhaden oil and caprylic acid and/or stearic acid. All SLs had statistically higher G’ after sonication. Among the samples, Sonicated LS 30, LC 30, and Blend C had a higher melting enthalpy than the non-sonicated ones, while enthalpy values in sonicated LS 20 and LC 20 samples were not statistically different than the non-sonicated ones. No significant difference between sonicated and non-sonicated samples was observed in peroxide values and in the oxidative stability index. These results showed that HIU was effective at changing physical properties without affecting the oxidation of the samples.
Author ORCID Identifier
Silvana Martini https://orcid.org/ 0000-0002-5870-9931
OCLC
1300757688
Document Type
Dataset
DCMI Type
Dataset
File Format
.jpg, .txt, .csv
Publication Date
11-19-2021
Funder
USDA, National Institute of Food and Agriculture (NIFA)
Publisher
Ag Data Commons
Award Number
USDA, National Institute of Food and Agriculture (NIFA) 2017-67017-26476
Award Title
Understanding bubble dynamics in sonicated edible lipids to improve their physiochemical properties
Methodology
The physical properties and degree of oxidations of sonicated and non-sonicated structured lipids (SLs) were evaluated after 90 min of crystallization. The samples were measured by differential scanning calorimeter (DSC), rheometer, pulsed nuclear magnetic resonance equipment (p-NMR), and a polarized light microscope (PLM) for physical properties, and measured by peroxide value (PV) and Rancimat for the degree of oxidation.
Language
eng
Code Lists
See ReadMe file on Ag Data Commons.
Disciplines
Food Science
License
This work is licensed under a Creative Commons Attribution 4.0 License.
Identifier
https://doi.org/10.15482/USDA.ADC/1524266
Recommended Citation
Martini, Silvana. (2021). Data from: Impact of high-intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid. Ag Data Commons. https://doi.org/10.15482/USDA.ADC/1524266.