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Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD)

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Abstract

Characteristics of sugar crystals are important for developing set-syrup due to their contribution to the desired mouth feel when consumed. Two types of set-syrup (i.e. seeds with and without) were developed by storing the syrup at −20, 4 and 15 °C. The melting temperatures (onset and peak), and enthalpy of set-syrup without seeds (SN) were 30.2 °C, 74.6 °C and 42.2 kJ/kg respectively. In the case of SN, enthalpy decreased with the decrease of crystallization temperature (P < 0.05), while there was insignificant change in the case of set-syrup with seeds (SW) (P > 0.05). Polarized Light Microscopy (PLM) images showed that finer crystals were formed in the cases of set-syrups (i.e. SN and SW) as the storage temperature was decreased. X-ray diffraction (XRD) analysis showed the formation of different polymorphic sugar crystals. Crystallization temperatures at 4 and −20 °C can be used to produce finer crystals with varied polymorphic characteristics.

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Data will be available on request.

Abbreviations

DSC:

Differential scanning calorimetry

HPLC:

High performance liquid chromatography

PLM:

Polarized light microscopy

T i :

On-set melting temperature (°C)

T p :

Peak melting temperature (°C)

T e :

End of melting temperature (°C)

SC:

Sugar crystals

SN:

Set-syrup without crystals

SW:

Set-syrup with crystals

XRD:

X-ray diffraction

Δ T :

Difference between onset and end temperature (Te-Ti) (°C)

ΔH :

Melting enthalpy (kJ/kg

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Acknowledgements

This project was funded by Academic Innovation Assistant Program (AIAP-2016) and SQU Internal grant IG/AGR/FOOD/16/03, Sultan Qaboos University, Oman. Authors would like to thank Prof. Sobhi Jaber Nasir, Department of Earth Sciences, Sultan Qaboos University for his guidance to perform microscopic study. The support of the Sultan Qaboos University for conducting research in the area of developing new products from date syrup is highly appreciated.

Funding

This project was funded by Academic Innovation Assistant Program (AIAP-2016) and SQU Internal grant IG/AGR/FOOD/16/03, Sultan Qaboos University, Oman.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, P. O. Box 34, 123, Muscat, Oman

    Nasser Abdullah Al-Habsi, Kutaila Abbas Al-Farsi & Mohammad Shafiur Rahman

  2. Department of Physics, College of Science, Sultan Qaboos University, P. O. Box 36, 123, Muscat, Oman

    Myo Tay Zar Myint & Salim Al-Harthi

Authors
  1. Nasser Abdullah Al-Habsi
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  2. Kutaila Abbas Al-Farsi
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  3. Myo Tay Zar Myint
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  4. Salim Al-Harthi
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  5. Mohammad Shafiur Rahman
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Contributions

NAAl-H (involved in conceptualize the concept, experimental work, data analysis, and first draft preparation), KAAl-F (involved in experimental work, data analysis, and first draft preparation), MTZM (involved in experimental work, and data analysis), SAl-H (involved in first draft preparation), MSR (involved in conceptualize the concept, data analysis and final editing the manuscript).

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Correspondence to Mohammad Shafiur Rahman.

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Al-Habsi, N.A., Al-Farsi, K.A., Myint, M.T.Z. et al. Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD). J Food Sci Technol 59, 2867–2874 (2022). https://doi.org/10.1007/s13197-021-05309-9

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  • DOI: https://doi.org/10.1007/s13197-021-05309-9

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