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
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
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USDA, National Institute of Food and Agriculture (NIFA)
Ag Data Commons
USDA, National Institute of Food and Agriculture (NIFA) 2017-67017-26476
Understanding bubble dynamics in sonicated edible lipids to improve their physiochemical properties
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.
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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.