Title

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

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

Identifier

https://doi.org/10.15482/USDA.ADC/1524266

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