title: Phase transitions, solubility, and crystallization kinetics of phytosterols and phytosterol-oil blends.
abstract: The thermal properties, solubility characteristics, and crystallization kinetics of four commercial phytosterol preparations (soy and wood sterols and stanols) and their blends with corn oil were examined. Differential scanning calorimetry (DSC) revealed narrow melting peaks between 138 and 145 degrees C for all phytosterol samples, reversible on rescan. Broader and less symmetrical melting transitions at lower temperatures with increasing oil content were observed for two samples of phytosterol-oil admixtures. The estimated, from the solubility law, deltaH values (34.7 and 70.7 mJ/mg for wood sterols and stanols, respectively), were similar to the DSC experimental data. Fatty acid esters of soy stanols differing in the chain length of the acyl groups (C2-C12) exhibited suppression of the melting point and increase of the fusion enthalpy with increasing chain length of the acyl group; the propionate ester exhibited the highest melting point (Tm: 151 degrees C) among all stanol-fatty acid esters. Solubility of phytosterols in corn oil was low (2-3% w/w at 25 degrees C) and increased slightly with a temperature rise. Plant sterols appeared more soluble than stanols with higher critical concentrations at saturation. The induction time for recrystallization of sterol-oil liquid blends, as determined by spectrophotometry, depended on the supersaturation ratio. The calculated interfacial free energies between crystalline sediments and oil were smaller for sterol samples (3.80 and 3.85 mJ/m2) than stanol mixtures (5.95 and 6.07 mJ/m2), in accord with the higher solubility of the sterol crystals in corn oil. The XRD patterns and light microscopy revealed some differences in the characteristics among the native and recrystallized in oil phytosterol preparations.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University, Thessaloniki, Greece.
authors.forename: Hariklia
authors.initials: H
authors.lastname: Vaikousi
authors.forename: Athina
authors.initials: A
authors.lastname: Lazaridou
authors.forename: Costas G
authors.initials: CG
authors.lastname: Biliaderis
authors.forename: Jerzy
authors.initials: J
authors.lastname: Zawistowski
mesh_terms: D003314:Corn Oil / Q000737:chemistry*; D003460:Crystallization; D006358:Hot Temperature; D007700:Kinetics; D044367:Phase Transition; D010840:Phytosterols / Q000737:chemistry*; D012995:Solubility; D013025:Glycine max / Q000737:chemistry; D013816:Thermodynamics; D014934:Wood / Q000737:chemistry
chemical_list: D010840:Phytosterols; D003314:Corn Oil