文献类型：期刊文献

英文题名：Effects of individual phospholipids on chocolate model systems: Particulate interaction, crystallization behavior, and fat bloom during storage

作者：Ye, Xu[1];Jin, Jiayang[1,3];Liang, Caiyan[1];Wang, Jiahui[1];Jiang, Lihua[1];Zhao, Liming[1,2]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Shanghai Collaborat Innovat Ctr Biomfg Technol SCI, Shanghai 200237, Peoples R China;[3]East China Univ Sci & Technol, Shanghai Frontiers Sci Ctr Optogenet Tech Cell Met, Sch Pharm, 130 Mei Long Rd, Shanghai 200237, Peoples R China

年份：2023

卷号：357

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：;EI(收录号：20232414248355);WOS:【SCI-EXPANDED(收录号:WOS:001023461700001)】；

基金：& nbsp;This work was sponsored by the Young Scientists Fund of the National Natural Science Foundation of China (32102003) , Shanghai Sailing Program (21YF1410200) , the National Key Research and Development Program of China (2019YFD0901805) , the Open Project Funding of the State Key Laboratory of Bioreactor Engineering, ECUST (ZDXM 2019) , and the 111 Project (B18022) .

语种：英文

外文关键词：Chocolate; Fat bloom; Phospholipids; Particle interaction; Crystallization behavior

摘要：To investigate the effects of phospholipids (PLs) in chocolate, model systems were designed by adding 0.3%, 0.5%, and 0.8% (w/w) phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylserine (PS) to the control system (0.0% PL). Bloom behaviors were quantified by changes in whiteness index (& UDelta;WI), white area percentage (WA%) and surface morphology over 28-day accelerated storage. Bloom was significantly retarded in all PL systems (p < 0.0001), especially showing almost no visual bloom in PE and PS systems during 28-day storage: & UDelta;WI was reduced to below 1.5 (16.97 for the control) and WA% was reduced to below 10% (99.47% for the control). This reduction in bloom was further confirmed by low surface roughness and porosity. Particle interactions (quantified by Casson viscosity and sedimentation volume) were significantly reduced (p < 0.0001) and amount of crystallization (quantified by differential scanning calorimetry and oscillatory rheology) were significantly increased in all PL systems (p < 0.05). These results suggest that PLs can improve the microstructural stability of the nonfat particle phase and the crystalline fat phase, thereby reducing fat migration and preventing bloom formation.