Skip to main content
SpringerLink
Log in

Imaging of Oil/Monoglyceride Networks by Polarizing Near-Field Scanning Optical Microscopy

  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

Polarizing near-field scanning optical microscopy (NSOM) was applied for visualization of lipid coagel structures. The technique ensures obtaining polarization contrast images at micro- and nanoscale resolution. Comparison to the polarizing light microscopy images revealed that the same fractal structural organization persists also at submicron scale, at the level of primary ordered structures creation. Many long birefringent needle-shaped primary crystallites were imaged in the corn oil:monoglyceride samples, and lower amount of smaller oval-shaped primary crystallites—in the olive oil:monoglyceride samples. Unlike atomic force microscopy, polarizing NSOM brought direct evidence on the physical state of specific features. Compared to the polarizing light microscopy, polarizing NSOM provided additional information on the structural organization of oil–monoglyceride coagels at the micro- and submicron scale.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1.
Fig. 2.
Fig. 3.
Fig. 4.
Fig. 5.
Fig. 6.

Similar content being viewed by others

References

  1. S. Eger and I. Neeman, Food spreads. US Patent 6156369 (2001).

  2. S.S. Narine, A.G. Marangoni, In: Fat Crystal Networks, edited by A.G. Marangoni (Marcel Dekker, New York, 2005), ch. Microstructure, pp. 179–254.

  3. J.M. De Man, A.M. Beers, J Texture Stud 18, 303–318 (1987).

    Article  Google Scholar 

  4. A. Shukla and S.S.H. Rizvi, Milchwissenschaft 51(3), 144–148 (1996).

    CAS  Google Scholar 

  5. N.K.O. Ojijo, I. Neeman, S. Eger and E. Shimoni, J Sci Food Agric 84, 1585–1593 (2004).

    Article  CAS  Google Scholar 

  6. S. Bruin, and Th.R.G. Jongen, Comprehensive Reviews in Food Science and Food Safety 2, 42–54 (2003).

    Article  Google Scholar 

  7. J.A.N. Zasadzinski and S.M. Bailey, J Electron Microsc Tech 13, 309–334 (1989).

    Article  CAS  Google Scholar 

  8. N.K.O. Ojijo, E. Kesselman, V. Shuster, S. Eichler, S. Eger, I. Neeman and E. Shimoni, Food Res Int 37(4), 385–393 (2004).

    Article  CAS  Google Scholar 

  9. A. Lewis, M. Isaacson, A. Harootunian and A. Muray, Biophys. J. 41, 405–406 (1983).

    Google Scholar 

  10. A. Lewis, M. Isaacson, A. Harootunian and A. Muray, Ultramicroscopy 13, 227–231 (1984).

    Article  Google Scholar 

  11. A. Lewis, H. Taha, A. Strinkovski, A. Manevitch, A. Khatchatouriants, R. Dekhter, and E. Ammann, Nature Biotechnology 21(11), 1378–1386 (2003).

    Article  CAS  Google Scholar 

  12. D.W. Pohl, W. Denk and M. Lanz, Appl Phys Lett 44, 651–653 (1984).

    Article  Google Scholar 

  13. E. Betzig, J.K. Trautman, T.D. Harris, J.S. Weiner and R.L. Kostelak, Science 251, 1468–1470 (1991).

    Article  Google Scholar 

  14. F. de Lange, A. Cambi, R. Huijbens, B. de Bakker, W. Rensen, M. Garcia-Parajo, N. van Hulst and C.G. Figdor. J Cell Sci 114, 4153–4160 (2001).

    Google Scholar 

  15. H. Heinzelmann, Th. Lacoste, Th. Huser, H.J. Guentherodt, B. Hecht and D.W. Pohl, Thin Solid Films, 273(1–2), 149–153 (1996).

    Article  CAS  Google Scholar 

  16. Y. Mitsuoka, K. Nakajima, K. Homma, N. Chiba, H. Muramatsu and T. Ataka, J Appl Phys 83(8), 3998–4003 (1998).

    Google Scholar 

  17. A. Marangoni, Trends in Food Science and Technology 13, 37–47 (2002).

    Google Scholar 

  18. T. Mitsui, Rev Sci Instrum 76, 043703 1–6 (2005).

  19. J.W. Litwinenko, In: Fat Crystal Networks, edited by A.G. Marangoni, (Marcel Dekker, New York 2005), ch. Microstructure, pp. 711–828.

  20. R. Weisendanger, Scanning Probe Microscopy Analytical Methods. (Springer-Verlag Inc., Trisch, Germany 1998).

  21. D. Rousseau, Atomic Force Microscopy in Fats and Oils Research. Inform March 2003, (AOCS Press Inc., Champaign, IL 2003).

  22. A.G. Marangoni and S.S. Narine, Food Res Int 35, 957–969 (2002).

    Article  CAS  Google Scholar 

  23. D. Rousseau, LWT-Food Sci Technol 39, 852–860 (2005, 2006).

    Article  Google Scholar 

Download references

Acknowledgements

This work was supported by the Israel Science Foundation (ISF) and the N. Willbush research fund. The authors would like to thank Dr. Nelson K. O. Ojijo (currently at Jomo Kenyatta University of Agriculture & Technology, Nairobi, Kenya) for his assistance in sample preparation.

Author information

Authors and Affiliations

  1. Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 32000, Israel

    Ellina Kesselman & Eyal Shimoni

Authors
  1. Ellina Kesselman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Eyal Shimoni
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Eyal Shimoni.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kesselman, E., Shimoni, E. Imaging of Oil/Monoglyceride Networks by Polarizing Near-Field Scanning Optical Microscopy. Food Biophysics 2, 117–123 (2007). https://doi.org/10.1007/s11483-007-9038-3

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-007-9038-3

Keywords

Search

Navigation