Synergistic effects of ultrasound and stirring on crystallization behavior of coconut oil: Physicochemical properties, crystallinity and potential mechanism.

Huiting Yang, Yuting Fu, Siyuan Xu, Jingya Xue, Jun Cao

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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5 authors.

Huiting YangKey Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Yuting FuKey Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Siyuan XuKey Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Jingya XueKey Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Jun CaoKey Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Precise control of coconut oil crystallization is essential for tailoring its structural and functional attributes. However, chemical modification often encounters constraints, and mechanisms of physical modulation, such as ultrasound and stirring, remain to be fully explored. In this work, the independent and combined effects of ultrasound and mechanical stirring on the crystallization of virgin coconut oil (VCO) and refined, bleached, deodorized coconut oil (RBD) were investigated. All treatments accelerated nucleation and crystal growth, with the combined field showing the strongest effect. X-ray diffraction confirmed enhanced formation of β' crystals, which dominated polymorphic transitions. This led to hierarchical structural refinement: thinner nanocrystallites and finer, more uniform spherical aggregates. The optimized crystal network exhibited higher fractal dimension, reduced melting temperature, and increased hardness, particularly under synergistic treatment. These results demonstrate that integrated ultrasound and stirring offer an effective physical strategy to direct crystallization, providing insights into designing structured lipids with tunable properties.

Indexed as

Coconut oilCrystallization behaviorMicrostructurePolymorphismTextural propertyUltrasound and stirring

Identifiers

PMID42325389

DOI10.1016/j.fochx.2026.104068

PMCPMC13277645

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.