open access publication

Article, 2024

The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy

Food Structure, ISSN 2213-3291, 1046-705X, Volume 40, Page 100372, 10.1016/j.foostr.2024.100372

Contributors

Andersen, Mads Eg [1] Andersen, Ulf 0000-0002-4345-4403 [1] Wiking, Lars 0000-0002-1601-2933 [2] Rasmussen, Jan Trige 0000-0002-2809-7225 [2] Corredig, Milena 0000-0002-9036-8866 [2] Gregersen, Sandra Beyer 0000-0001-9601-317X (Corresponding author) [2]

Affiliations

  1. [1] Arla Foods (Denmark)
    2. [NORA names: Arla Foods; Private Research; Denmark; Europe, EU; Nordic; OECD];
  2. [2] Aarhus University
    3. [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

Crystallization behavior within oil-in-water emulsion is a key factor for the properties and stability of many food products. Confocal Raman microscopy is a promising method to study such complex structures in situ. This study aimed at evaluating the feasibility of confocal Raman microscopy for visualizing milk fat crystallization and establishing a reliable data acquisition and processing methodology. Milk fat globules from raw milk were fixated in an agarose gel and crystallized at different temperatures. Confocal Raman microscopy was applied to collect two-dimensional area scans and supporting images were obtained by polarized light microscopy. The results revealed differences in lipid characteristics, crystal formation, and spatial distribution as a result of crystallization. Specific C-C stretching vibrations at 1063, 1083, and 1125 cm-1 were found to indicate lipid chain mobility and provide quantitative information on crystallinity. Additionally, the study successfully identified the triple-layered milk fat globule membrane. Different approaches for processing spectroscopic data were compared, emphasizing the importance of proper data handling. This novel spectroscopy imaging approach has significant potential in enhancing our understanding of structural heterogeneities of crystallized structures within complex food matrices.

Keywords

C-C stretching vibrations, Data Handling, Raman microscopy, acquisition, agarose, agarose gel, approach, area scanning, behavior, chain mobility, characteristics, complex food matrices, confocal Raman microscopy, crystal, crystal formation, crystallinity, crystallization behavior, data, data acquisition, distribution, emulsion, exploration, factors, fat crystals, fat globule membrane, fat globules, feasibility, food, food matrices, food products, formation, gel, globule membrane, globules, handling, images, imaging approach, information, light microscopy, lipid, lipid chain mobility, lipid characteristics, matrix, membrane, method, methodology, microscopy, milk, milk fat crystallization, milk fat globule membrane, milk fat globules, mobility, oil-in-water emulsions, polarized light microscopy, potential, process, processing methodology, production, properties, quantitative information, raw milk, results, scanning, spatial distribution, spectroscopic data, spectroscopy, stability, stretching vibrations, structural heterogeneity, structure, structure in situ, study, temperature, vibration

Funders

  • The Velux Foundations

Data Provider: Digital Science

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