Effect of sorbitan monopalmitate on the polymorphic transitions and physicochemical properties of mango butter

  • Food Chem. 2021 Jun 15:347:128987. doi: 10.1016/j.foodchem.2020.128987.
Pranati Das  1 ,  Dilshad Qureshi  1 ,  Swatilekha Paul  1 ,  Biswaranjan Mohanty  2 ,  Arfat Anis  3 ,  Sarika Verma  4 ,  Sławomir Wilczyński  5 ,  Kunal Pal  6
Affiliations
  • 1. Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, India.
  • 2. Institute of Pharmacy and Technology, Salipur, Cuttack, India.
  • 3. SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh, Saudi Arabia.
  • 4. Council of Scientific and Industrial Research-Advanced Materials and Processes Research Institute (CSIR-AMPRI), Madhya Pradesh, India.
  • 5. Department of Basic Biomedical Science, Faculty of Pharmaceutical Sciences in Sosnowiec, Medical University of Silesia in Katowice, Poland.
  • 6. Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, India. Electronic address: [email protected].
PMID: 33461117 DOI: 10.1016/j.foodchem.2020.128987
Abstract

The present study reports the effect of sorbitan monopalmitate (SM) as a crystallization modifier on the physicochemical properties of mango butter (MB). The concentration of SM was varied in the range of 1 and 5 wt%. The addition of SM promoted the aggregation of globular MB crystals. The FTIR patterns did not show any significant changes when SM was added. XRD and DSC analyses confirmed the crystallization of MB crystals in stable β' and β (V) polymorphic states. However, SM also introduced imperfections in the crystal lattices of MB. Among all formulations, M2 (SM; 1% w/w) possessed a mechanically stable network structure. The crystallization rate of MB was tailored by SM in a concentration-dependent manner. The solid content was highest in M4 (SM; 5% w/w) at 10 °C and 30 °C among all the oleogels. In gist, SM in manageable quantities can be utilized for preparing custom-tailored MB-based products.

Keywords
Crystal modifier; Crystallization kinetics; Mango butter; Sorbitan monopalmitate; Two-stage crystallization.
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