151
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The film tells the story: Physical-chemical characteristics of IgG at the liquid-air interface. Eur J Pharm Biopharm 2017; 119:396-407. [DOI: 10.1016/j.ejpb.2017.07.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 05/15/2017] [Accepted: 07/13/2017] [Indexed: 01/06/2023]
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152
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Modulating fat digestion through food structure design. Prog Lipid Res 2017; 68:109-118. [DOI: 10.1016/j.plipres.2017.10.001] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 01/21/2023]
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153
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Stounbjerg L, Vestergaard C, Andreasen B, Ipsen R. Beverage clouding agents: Review of principles and current manufacturing. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1373286] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Lykke Stounbjerg
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
| | - Christian Vestergaard
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
- Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark
| | - Birgitte Andreasen
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
| | - Richard Ipsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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154
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155
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Hill C, Eastoe J. Foams: From nature to industry. Adv Colloid Interface Sci 2017; 247:496-513. [PMID: 28535903 DOI: 10.1016/j.cis.2017.05.013] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 03/23/2017] [Accepted: 05/10/2017] [Indexed: 11/19/2022]
Abstract
This article discusses different natural and man-made foams, with particular emphasis on the different modes of formation and stability. Natural foams, such as those produced on the sea or by numerous creatures for nests, are generally stabilised by dissolved organic carbon (DOC) molecules or proteins. In addition to this, foam nests are stabilised by multifunctional mixtures of surfactants and proteins called ranaspumins, which act together to give the required physical and biochemical stability. With regards to industrial foams, the article focuses on how various features of foams are exploited for different industrial applications. Stability of foams will be discussed, with the main focus on how the chemical nature and structure of surfactants, proteins and particles act together to produce long-lived stable foams. Additionally, foam destabilisation is considered, from the perspective of elucidation of the mechanisms of instability determined spectroscopically or by scattering methods.
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Affiliation(s)
- Christopher Hill
- School of Chemistry, University of Bristol, Bristol BS8 1TS, United Kingdom
| | - Julian Eastoe
- School of Chemistry, University of Bristol, Bristol BS8 1TS, United Kingdom.
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156
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Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.020] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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157
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Drapala KP, Auty MA, Mulvihill DM, O’Mahony JA. Influence of emulsifier type on the spray-drying properties of model infant formula emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.024] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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158
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Panchal BR, Truong T, Prakash S, Bansal N, Bhandari B. Effect of fat globule size on the churnability of dairy cream. Food Res Int 2017; 99:229-238. [PMID: 28784479 DOI: 10.1016/j.foodres.2017.05.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/25/2017] [Accepted: 05/27/2017] [Indexed: 10/19/2022]
Abstract
The churnability of commercial dairy cream as a function of fat globule size from micron to nanometric range (0.17-3.50μm) was investigated. To achieve the lower fat globule size with increased interfacial area various amounts of sodium caseinate (NaCN) (0.15-4.9wt%) or Tween 80 (0.25-1wt%) were added to the cream. Under similar microfluidization and churning conditions, both fat globule size and emulsifier type had a significant influence on the churning time and proportion of fat in buttermilk. In general, churning time and buttermilk fat content were increased above 3.5min and 4.4% fat (for untreated fat globule size), respectively with decreasing average fat globule size irrespective of the type of emulsifier used. The addition of Tween 80 reduced the churning time significantly and also decreased the fat content of buttermilk as compared to NaCN added cream.
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Affiliation(s)
- Bhavesh R Panchal
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
| | - Tuyen Truong
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia.
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- School of Agriculture and Food Sciences, the University of Queensland, QLD 4072, Australia
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159
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Zhang M, Yang B, Liu W, Li S. Influence of hydroxypropyl methylcellulose, methylcellulose, gelatin, poloxamer 407 and poloxamer 188 on the formation and stability of soybean oil-in-water emulsions. Asian J Pharm Sci 2017; 12:521-531. [PMID: 32104365 PMCID: PMC7032244 DOI: 10.1016/j.ajps.2017.05.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Revised: 05/03/2017] [Accepted: 05/20/2017] [Indexed: 11/30/2022] Open
Abstract
Macromolecules of polysaccharides, proteins and poloxamers have a hydrophobic portion and a hydrophilic one that can be used as emulsifiers. Parts of these emulsifiers are safe pharmaceutical excipients, which can replace the irritant low molecular weight surfactants to formulate emulsions for the pharmaceutical field. This project focused on preparing O/W emulsions stabilized with polymers for pharmaceuticals such as polysaccharides, proteins and poloxamers, including hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), gelatin, poloxamer 407 (F127) and poloxamer 188 (F68). Emulsion physical stability was assessed by centrifugation, autoclaving sterilization and droplet size measurements. The stabilization mechanisms of emulsions were determined by interfacial tension and rheological measurements. Results stated that the efficacy of these polymers for pharmaceuticals stabilized emulsions was sorted in the order: F127 > F68 > HPMC > MC > Gelatin.
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Affiliation(s)
- Miao Zhang
- School of Pharmacy, Shenyang Pharmaceutical University, Benxi, Liaoning, China
| | - Baixue Yang
- School of Pharmacy, Shenyang Pharmaceutical University, Benxi, Liaoning, China
| | - Wei Liu
- School of Pharmacy, Shenyang Pharmaceutical University, Benxi, Liaoning, China
| | - Sanming Li
- School of Pharmacy, Shenyang Pharmaceutical University, Benxi, Liaoning, China
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160
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Mao L, Roos YH, Biliaderis CG, Miao S. Food emulsions as delivery systems for flavor compounds: A review. Crit Rev Food Sci Nutr 2017; 57:3173-3187. [DOI: 10.1080/10408398.2015.1098586] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Like Mao
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, County Cork, Ireland
| | - Yrjö H. Roos
- School of Food and Nutritional Sciences, University College Cork, County Cork, Ireland
| | - Costas G. Biliaderis
- Department of Food Science, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
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161
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Böttcher S, Drusch S. Saponins - Self-assembly and behavior at aqueous interfaces. Adv Colloid Interface Sci 2017; 243:105-113. [PMID: 28285779 DOI: 10.1016/j.cis.2017.02.008] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 02/25/2017] [Accepted: 02/26/2017] [Indexed: 11/28/2022]
Abstract
Saponins are interfacially active ingredients in plants consisting of a hydrophobic aglycone structure with hydrophilic sugar residues. Variations in aglycone structure as well as type and amount of sugar residues occur depending on the botanical origin. Saponins are a heterogeneous and broad class of natural substances and therefore the relationship between molecular structure and interfacial properties is complex and, yet, not completely understood. A wide range of research focused either on structural elucidation of saponins or interfacial properties. This review combines recent knowledge on structural features with interfacial properties and draws conclusions on how saponin structure affects interfacial properties. Fundamental understanding on interfacial configuration of individual saponin molecules at the interface distinctly increased. It was shown that interfacial configuration may differ depending on botanical origin and thus structure of the saponins. The formation of strong viscoelastic interfacial films by some saponins was attributed to hydrogen bonds between neighboring sugar residues. Few studies analyzed the relationship between botanical origin and interfacial rheology and derived main conclusions on important structural features. Saponins with a triterpenoid structure are most likely to form viscoelastic films, which result in stable foams and emulsions. The aglycone subtype may also affect interfacial properties as triterpenoid saponins of oleanane type formed most stable interfacial networks. But for more reliable conclusions more saponins from other aglycone subtypes (dammarane, ursolic) have to be analyzed. To-date only extracts from Quillaja saponaria Molina are approved for food products and many studies focused on these extracts. From experiments on interfacial rheology a reasonable model for supramolecular structure of Quillaja saponins was developed. It was further shown that Quillaja saponins may form micelles loaded with hydrophobic substances, nano-emulsions and stable foams. In combination proteins an increase in interfacial film stability may be observed but also negative phenomena like aggregation of oil droplets in emulsions may occur.
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Affiliation(s)
- Sandra Böttcher
- Technische Universität Berlin, Institute for Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str.22, 14195 Berlin, Germany.
| | - Stephan Drusch
- Technische Universität Berlin, Institute for Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str.22, 14195 Berlin, Germany.
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162
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Böttcher S, Eichhorn M, Drusch S. Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9481-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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163
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Paukkonen H, Ukkonen A, Szilvay G, Yliperttula M, Laaksonen T. Hydrophobin-nanofibrillated cellulose stabilized emulsions for encapsulation and release of BCS class II drugs. Eur J Pharm Sci 2017; 100:238-248. [DOI: 10.1016/j.ejps.2017.01.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 01/19/2017] [Accepted: 01/23/2017] [Indexed: 10/20/2022]
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164
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Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.038] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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165
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Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions. Colloids Surf B Biointerfaces 2016; 151:68-75. [PMID: 27987457 DOI: 10.1016/j.colsurfb.2016.12.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2016] [Revised: 12/07/2016] [Accepted: 12/09/2016] [Indexed: 01/15/2023]
Abstract
The effects of the combination of two low-molecular weight emulsifiers (lecithin and glycerol-monostearate (GMS)) on the stability, the dynamic interfacial properties and rheology of emulsions have been studied. Different lecithin/GMS ratios were tested in order to assess their impact in the formation and stabilization of oil in water emulsions. The combination of the two surfactants showed a synergistic behaviour, mainly when combined at the same ratio. The dynamic film properties and ζ-potential showed that lecithin dominated the surface of oil droplets, providing stability to the emulsions against flocculation and coalescence, while allowing the formation of small oil droplets. At long times of adsorption, all of the mixtures showed similar interfacial activity. However, higher values of interfacial pressure at the initial times were reached when lecithin and GMS were at the same ratio. Interfacial viscoelasticity and viscosity of mixed films were also similar to that of lecithin alone. On the other hand, emulsions viscosity was dominated by GMS. The synergistic performance of lecithin-GMS blends as stabilizers of oil/water emulsions is attributed to their interaction both in the bulk and at the interface.
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166
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Wang Q, Hu C, Zhang H, Zhang Y, Liu T, Qian A, Xia Q. Evaluation of a new solid non-aqueous self-double-emulsifying drug-delivery system for topical application of quercetin. J Microencapsul 2016; 33:785-794. [DOI: 10.1080/02652048.2016.1264494] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Qiang Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Caibiao Hu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Hong Zhang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Yali Zhang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Tian Liu
- Department of Pharmacy, College of Medicine, Xi'an Jiaotong University, Xi'an, China
| | - Airui Qian
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
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167
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Zhang R, Huo JH, Peng ZG, Luo WJ, Feng Q, Wang JX, Zhang J. Study on the interaction of CaCO 3 nanoparticles and surfactant in emulsion phase transition and its molecular dynamics simulation. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.09.034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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168
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Wang Z, Wang Y. Tuning Amphiphilicity of Particles for Controllable Pickering Emulsion. MATERIALS (BASEL, SWITZERLAND) 2016; 9:E903. [PMID: 28774029 PMCID: PMC5457260 DOI: 10.3390/ma9110903] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 11/03/2016] [Accepted: 11/04/2016] [Indexed: 01/14/2023]
Abstract
Pickering emulsions with the use of particles as emulsifiers have been extensively used in scientific research and industrial production due to their edge in biocompatibility and stability compared with traditional emulsions. The control over Pickering emulsion stability and type plays a significant role in these applications. Among the present methods to build controllable Pickering emulsions, tuning the amphiphilicity of particles is comparatively effective and has attracted enormous attention. In this review, we highlight some recent advances in tuning the amphiphilicity of particles for controlling the stability and type of Pickering emulsions. The amphiphilicity of three types of particles including rigid particles, soft particles, and Janus particles are tailored by means of different mechanisms and discussed here in detail. The stabilization-destabilization interconversion and phase inversion of Pickering emulsions have been successfully achieved by changing the surface properties of these particles. This article provides a comprehensive review of controllable Pickering emulsions, which is expected to stimulate inspiration for designing and preparing novel Pickering emulsions, and ultimately directing the preparation of functional materials.
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Affiliation(s)
- Zhen Wang
- Department of Chemistry, Renmin University of China, Beijing 100872, China.
| | - Yapei Wang
- Department of Chemistry, Renmin University of China, Beijing 100872, China.
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169
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Drapala KP, Auty MA, Mulvihill DM, O'Mahony JA. Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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170
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Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin. Food Res Int 2016; 89:309-319. [DOI: 10.1016/j.foodres.2016.08.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 08/18/2016] [Accepted: 08/20/2016] [Indexed: 11/23/2022]
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171
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Tehrani-Bagha A. Cationic gemini surfactant with cleavable spacer: Emulsion stability. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.08.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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172
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Berton-Carabin CC, Schröder A, Rovalino-Cordova A, Schroën K, Sagis L. Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600066] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Anja Schröder
- Food Process Engineering Group; Wageningen University; Wageningen The Netherlands
- Wageningen University; Physics and Physical Chemistry of Foods; Wageningen The Netherlands
| | - Ana Rovalino-Cordova
- Food Process Engineering Group; Wageningen University; Wageningen The Netherlands
- Wageningen University; Physics and Physical Chemistry of Foods; Wageningen The Netherlands
| | - Karin Schroën
- Food Process Engineering Group; Wageningen University; Wageningen The Netherlands
| | - Leonard Sagis
- Wageningen University; Physics and Physical Chemistry of Foods; Wageningen The Netherlands
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173
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Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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174
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Böttcher S, Scampicchio M, Drusch S. Mixtures of saponins and beta-lactoglobulin differ from classical protein/surfactant-systems at the air-water interface. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.07.057] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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175
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Purwanti N, Ichikawa S, Neves MA, Uemura K, Nakajima M, Kobayashi I. β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.024] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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176
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Scheuble N, Lussi M, Geue T, Carrière F, Fischer P. Blocking Gastric Lipase Adsorption and Displacement Processes with Viscoelastic Biopolymer Adsorption Layers. Biomacromolecules 2016; 17:3328-3337. [DOI: 10.1021/acs.biomac.6b01081] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nathalie Scheuble
- Institute
of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
| | - Micha Lussi
- Institute
of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
| | - Thomas Geue
- Laboratory
of Neutron Scattering and Imaging, Paul Scherrer Institut, 5232 Villigen PSI, Switzerland
| | - Frédéric Carrière
- CNRS,
Aix Marseille University, UMR7282 Enzymologie Interfaciale et Physiologie de la Lipolyse, Marseille, France
| | - Peter Fischer
- Institute
of Food Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
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177
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Destabilization of Emulsion Formed During Aqueous Extraction of Peanut Oil: Synergistic Effect of Tween 20 and pH. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2899-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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178
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Li P, Gasmalla MAA, Liu J, Zhang W, Yang R, Aboagarib EAA. Characterization and demusification of cream emulsion from aqueous extraction of peanut. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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179
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci 2016; 234:3-26. [PMID: 27181392 DOI: 10.1016/j.cis.2016.03.002] [Citation(s) in RCA: 528] [Impact Index Per Article: 66.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 03/09/2016] [Accepted: 03/10/2016] [Indexed: 12/11/2022]
Abstract
There is increasing consumer pressure for commercial products that are more natural, sustainable, and environmentally friendly, including foods, cosmetics, detergents, and personal care products. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. In particular, the physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared. Surface-active polysaccharides typically have to be used at relatively high levels to produce small droplets, but the droplets formed are highly resistant to environmental changes. Conversely, surface-active proteins are typically utilized at low levels, but the droplets formed are highly sensitive to changes in pH, ionic strength, and temperature. Certain phospholipids are capable of producing small oil droplets during homogenization, but again the droplets formed are highly sensitive to changes in environmental conditions. Biosurfactants (saponins) can be utilized at low levels to form fine oil droplets that remain stable over a range of environmental conditions. Some nature-derived nanoparticles (e.g., cellulose, chitosan, and starch) are effective at stabilizing emulsions containing relatively large oil droplets. Future research is encouraged to identify, isolate, purify, and characterize new types of natural emulsifier, and to test their efficacy in food, cosmetic, detergent, personal care, and other products.
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180
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Controlling Pickering Emulsion Destabilisation: A Route to Fabricating New Materials by Phase Inversion. MATERIALS 2016; 9:ma9080626. [PMID: 28773747 PMCID: PMC5509044 DOI: 10.3390/ma9080626] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 07/22/2016] [Accepted: 07/22/2016] [Indexed: 11/30/2022]
Abstract
The aim of this paper is to review the key findings about how particle-stabilised (or Pickering) emulsions respond to stress and break down. Over the last ten years, new insights have been gained into how particles attached to droplet (and bubble) surfaces alter the destabilisation mechanisms in emulsions. The conditions under which chemical demulsifiers displace, or detach, particles from the interface were established. Mass transfer between drops and the continuous phase was shown to disrupt the layers of particles attached to drop surfaces. The criteria for causing coalescence by applying physical stress (shear or compression) to Pickering emulsions were characterised. These findings are being used to design the structures of materials formed by breaking Pickering emulsions.
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181
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Kirtil E, Oztop MH. Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. Food Res Int 2016; 85:84-94. [DOI: 10.1016/j.foodres.2016.04.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 03/27/2016] [Accepted: 04/18/2016] [Indexed: 10/21/2022]
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182
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Feng Y, Lee Y. Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.030] [Citation(s) in RCA: 153] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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183
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Vasile FE, Martinez MJ, Pizones Ruiz-Henestrosa VM, Judis MA, Mazzobre MF. Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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184
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Zare D, Allison JR, McGrath KM. Molecular Dynamics Simulation of β-Lactoglobulin at Different Oil/Water Interfaces. Biomacromolecules 2016; 17:1572-81. [DOI: 10.1021/acs.biomac.5b01709] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Davoud Zare
- MacDiarmid
Institute for Advanced Materials and Nanotechnology, School of Chemical
and Physical Sciences, Victoria University of Wellington, P.O. Box 600, Wellington 6140, New Zealand
- Riddet
Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Jane R. Allison
- Centre
for Theoretical Chemistry and Physics, Institute of Natural and Mathematical
Sciences, Massey University Auckland (Oteha Rohe), Albany Highway, Albany 0632, New Zealand
- Biomolecular
Interaction Centre, University of Canterbury, Private Bag 4800, Christchurch 8140, New Zealand
- Maurice
Wilkins Centre for Molecular Biodiscovery, University of Auckland, Private Bag 92019, Auckland 1023, New Zealand
| | - Kathryn M. McGrath
- MacDiarmid
Institute for Advanced Materials and Nanotechnology, School of Chemical
and Physical Sciences, Victoria University of Wellington, P.O. Box 600, Wellington 6140, New Zealand
- Riddet
Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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185
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Tavernier I, Wijaya W, Van der Meeren P, Dewettinck K, Patel AR. Food-grade particles for emulsion stabilization. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.023] [Citation(s) in RCA: 170] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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186
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Mis Solval K, Bankston JD, Bechtel PJ, Sathivel S. Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder. J Food Sci 2016; 81:E600-9. [PMID: 26868895 DOI: 10.1111/1750-3841.13228] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Accepted: 12/22/2015] [Indexed: 11/30/2022]
Abstract
The objective of this study was to produce microencapsulated omega(ω)-3 fatty acids (PUFAs) fortified egg white (EW) powders and to characterize their nutritional and physical properties. Stable emulsions (E-SO-EW) containing 3.43 (g/100 g) salmon oil (SO), 56.21 (g/100 g) EW, and 40.36 (g/100 g) water and a control (E-EW) containing EW and water were prepared. E-SO-EW and E-EW were separately spray dried at 130, 140, and 150 °C inlet air temperatures. This resulted in 3 microencapsulated SO fortified EW powders (SO-EW), and 3 dried EW powders (DEW). The powders were analyzed for microencapsulation efficiency (ME), color, fatty acids methyl esters, protein, fat, moisture, ash, amino acids, minerals, microstructure, and particle size. The EPA and DHA content of SO and the ME of the powders were not affected by the inlet air temperature. The crude protein content of SO-EW powders was approximately 24 (g/100 g) lower than dried EW powders. Leucine was the most abundant essential amino acid found in all the powders. Most of the powders' median particle size ranged from 15 to 30 μm. The study demonstrated that microencapsulated ω-3 salmon oil with high quality EW protein can be produced by spray drying.
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Affiliation(s)
- Kevin Mis Solval
- Dept. of Biological and Agricultural Engineering, Louisiana State Univ. Agricultural Center, Baton Rouge, La., 70803-4300, U.S.A
| | - J David Bankston
- The School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, La., 70803-4300, U.S.A
| | - Peter J Bechtel
- USDA/ARS Subarctic Research Unit, Univ. of Alaska Fairbanks, Kodiak, Alaska, 99615, U.S.A
| | - Subramaniam Sathivel
- Dept. of Biological and Agricultural Engineering, Louisiana State Univ. Agricultural Center, Baton Rouge, La., 70803-4300, U.S.A.,The School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, La., 70803-4300, U.S.A
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187
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Gene Expression Systems in Industrial Ascomycetes: Advancements and Applications. Fungal Biol 2016. [DOI: 10.1007/978-3-319-27951-0_1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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188
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Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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189
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Liu F, Wang D, Sun C, Gao Y. Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.007] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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190
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Jimenez-Junca C, Sher A, Gumy JC, Niranjan K. Production of milk foams by steam injection: The effects of steam pressure and nozzle design. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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191
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Enzymatic production and functional characterization of d-sorbitol monoesters with various fatty acids. CATAL COMMUN 2015. [DOI: 10.1016/j.catcom.2015.09.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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192
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Yang J, Xiong YL. Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8896-8904. [PMID: 26414649 DOI: 10.1021/acs.jafc.5b03377] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study investigated the role of interfacial myofibrillar protein (MFP) in the oxidative stabilization of meat emulsions. Emulsions with 10% oil were prepared using either 2% (w/v) Tween 20 or 0.25, 0.5, and 1% (w/v) MFP and then subjected to hydroxyl radical oxidation at 4 °C for 0, 2, and 24 h. MFP was more readily oxidized (intrinsic fluorescence quenching, sulfur losses, and carbonyl formation) than oil [conjugated dienes and 2-thiobarbituric acid-reactive substances (TBARS)]. However, oxidized MFP in the continuous phase stimulated lipid oxidation after 24 h, sharply contrasting with interface-adsorbed MFP that inhibited TBARS formation nearly 90% (p < 0.05). Interfacial MFP from 2 h oxidized samples exhibited greater losses of fluorescence and more extensive polymerization of myosin (detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis) than MFP present in the continuous phase. Results indicated that, due to the physical localization, interface-adsorbed MFP in general and myosin in particular provided accentuated protection of emulsions against oxidation.
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Affiliation(s)
- Jiayi Yang
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
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193
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Stability and the rheological properties of concentrated emulsions containing gelatin–κ-carrageenan polyelectrolyte complexes. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2015.04.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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194
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Forth J, French DJ, Gromov AV, King S, Titmuss S, Lord KM, Ridout MJ, Wilde PJ, Clegg PS. Temperature- and pH-Dependent Shattering: Insoluble Fatty Ammonium Phosphate Films at Water-Oil Interfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2015; 31:9312-9324. [PMID: 26263177 DOI: 10.1021/acs.langmuir.5b01981] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
We study the films formed by tetradecylamine (TDA) at the water-dodecane interface in the presence of hydrogen phosphate ions. Using Fourier transform infrared spectroscopy (FTIR), interfacial shear rheology, confocal fluorescence microscopy, cryo-scanning electron microscopy (cryo-SEM), and small-angle neutron scattering (SANS), we find that between pH 5 and 8 tetradecylammonium cations bind to hydrogen phosphate anions to form needle-shaped crystallites of tetradecylammonium hydrogen phosphate (TAHP). These crystallites self-assemble into films with a range of morphologies; below pH 7, they form brittle, continuous sheets, and at pH 8, they form lace-like networks that deform plastically under shear. They are also temperature-responsive: when the system is heated, the film thins and its rheological moduli drop. We find that the temperature response is caused by dissolution of the film in to the bulk fluid phases. Finally, we show that these films can be used to stabilize temperature-responsive water-in-oil emulsions with potential applications in controlled release of active molecules.
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Affiliation(s)
- Joe Forth
- School of Physics and Astronomy, University of Edinburgh , Edinburgh EH9 3FD, U.K
| | - David J French
- School of Physics and Astronomy, University of Edinburgh , Edinburgh EH9 3FD, U.K
| | - Andrei V Gromov
- EaStChem, School of Chemistry, University of Edinburgh , Edinburgh EH9 3FJ, U.K
| | - Stephen King
- STFC ISIS Facility, Rutherford Appleton Laboratory , Harwell Oxford Campus, Didcot OX11 0QX, U.K
| | - Simon Titmuss
- School of Physics and Astronomy, University of Edinburgh , Edinburgh EH9 3FD, U.K
| | - Kathryn M Lord
- School of Biological Sciences, University of Edinburgh , Edinburgh EH9 3BF, U.K
| | - Mike J Ridout
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, U.K
| | - Pete J Wilde
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, U.K
| | - Paul S Clegg
- School of Physics and Astronomy, University of Edinburgh , Edinburgh EH9 3FD, U.K
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195
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Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate. Food Res Int 2015; 75:244-251. [DOI: 10.1016/j.foodres.2015.06.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Revised: 06/04/2015] [Accepted: 06/08/2015] [Indexed: 11/22/2022]
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196
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Affiliation(s)
- Ankit Kumar
- Department
of Chemical and Biomolecular Engineering, University of Pennsylvania, Philadelphia, Pennsylvania 19104, United States
| | - Shigeng Li
- Manufacturing & Materials Technology Area, Toner Development & Manufacturing Group, Xerox Corporation, Webster, New York 14580, United States
| | - Chieh-Min Cheng
- Manufacturing & Materials Technology Area, Toner Development & Manufacturing Group, Xerox Corporation, Webster, New York 14580, United States
| | - Daeyeon Lee
- Department
of Chemical and Biomolecular Engineering, University of Pennsylvania, Philadelphia, Pennsylvania 19104, United States
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197
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Deshmukh OS, van den Ende D, Stuart MC, Mugele F, Duits MHG. Hard and soft colloids at fluid interfaces: Adsorption, interactions, assembly & rheology. Adv Colloid Interface Sci 2015; 222:215-27. [PMID: 25288385 DOI: 10.1016/j.cis.2014.09.003] [Citation(s) in RCA: 136] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Revised: 09/09/2014] [Accepted: 09/13/2014] [Indexed: 11/15/2022]
Abstract
Soft microgel particles inherently possess qualities of both polymers as well as particles. We review the similarities and differences between soft microgel particles and stiff colloids at fluid-fluid interfaces. We compare two fundamental aspects of particle-laden interfaces namely the adsorption kinetics and the interactions between adsorbed particles. Although it is well established that the transport of both hard particles and microgels to the interface is driven by diffusion, the analysis of the adsorption kinetics needs reconsideration and a proper equation of state relating the surface pressure to the adsorbed mass should be used. We review the theoretical and experimental investigations into the interactions of particles at the interface. The rheology of the interfacial layers is intimately related to the interactions, and the differences between hard particles and microgels become pronounced. The assembly of particles into the layer is another distinguishing factor that separates hard particles from soft microgel particles. Microgels deform substantially upon adsorption and the stability of a microgel-stabilized emulsion depends on the conformational changes triggered by external stimuli.
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Affiliation(s)
- Omkar S Deshmukh
- Physics of Complex Fluids Group, Dept. Science and Technology, University of Twente, Enschede, The Netherlands
| | - Dirk van den Ende
- Physics of Complex Fluids Group, Dept. Science and Technology, University of Twente, Enschede, The Netherlands
| | - Martien Cohen Stuart
- Physics of Complex Fluids Group, Dept. Science and Technology, University of Twente, Enschede, The Netherlands; Laboratory of Physical Chemistry and Colloid Science, Wageningen University, Wageningen, The Netherlands
| | - Frieder Mugele
- Physics of Complex Fluids Group, Dept. Science and Technology, University of Twente, Enschede, The Netherlands
| | - Michel H G Duits
- Physics of Complex Fluids Group, Dept. Science and Technology, University of Twente, Enschede, The Netherlands.
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198
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Tadros T. Viscoelastic properties of sterically stabilised emulsions and their stability. Adv Colloid Interface Sci 2015; 222:692-708. [PMID: 25900262 DOI: 10.1016/j.cis.2015.03.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2014] [Revised: 03/03/2015] [Accepted: 03/04/2015] [Indexed: 10/23/2022]
Abstract
The interaction forces between emulsion droplets containing adsorbed polymeric surfactants and the theory of steric stabilisation are briefly described. The results for the viscoelastic properties of O/W emulsions that are stabilised with partially hydrolysed poly(vinyl acetate) that is commonly referred to as poly(vinyl alcohol) (PVA) with 4% vinyl acetate are given. The effect of the oil volume fraction, addition of electrolytes and increasing temperature is described. This allows one to obtain various parameters such as the adsorbed layer thickness, the critical flocculation concentration of electrolyte (CFC) and critical flocculation temperature (CFT) at constant electrolyte concentration. The viscoelastic properties of O/W emulsions stabilised with an A-B-A block copolymer of polyethylene oxide (A) and polypropylene oxide (B) are described. These emulsions behave as viscoelastic liquids showing a cross-over-point between G' (the elastic component of the complex modulus) and G″ (the viscous component of the complex modulus) at a characteristic frequency. Plots of G' and G″ versus oil volume fraction ϕ show the transition from predominantly viscous to predominantly elastic response at a critical volume fraction ϕ(c). The latter can be used to estimate the adsorbed layer thickness of the polymeric surfactants. Results are also shown for W/O emulsions stabilised with an A-B-A block copolymer of polyhydroxystearic acid (PHS, A) and polyethylene oxide (PEO, B). The viscosity volume fraction curves could be fitted to the Dougherty-Krieger equation for hard-spheres. The results could be applied to give an estimate of the adsorbed layer thickness Δ which shows a decrease with increase of the water volume fraction. This is due to the interpenetration and/or compression of the PHS layers on close approach of the water droplets on increasing the water volume fraction. The last section of the review gives an example of O/W emulsion stability using an AB(n) graft copolymer of polyfructose (A) to which several C12 alkyl chains are grafted. The emulsions are stable both at high temperature and in the presence of high electrolyte concentrations (2 mol dm(-3) NaCl). This high stability is due to the strong adsorption ("anchoring") of the graft copolymer with several C12 alkyl chains and the strong hydration of the polyfructose chains both in water and in the presence of high electrolyte concentrations and temperature. Evidence for this high stability is obtained using disjoining pressure measurements which show a highly stable film between the emulsion droplets and absence of its rupture up to high pressures.
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199
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Zhang B, Guo X, Zhu K, Peng W, Zhou H. Improvement of emulsifying properties of oat protein isolate–dextran conjugates by glycation. Carbohydr Polym 2015; 127:168-75. [DOI: 10.1016/j.carbpol.2015.03.072] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 03/13/2015] [Accepted: 03/18/2015] [Indexed: 12/21/2022]
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200
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Emulsion phase inversion from oil-in-water (1) to water-in-oil to oil-in-water (2) induced by in situ surface activation of CaCO3 nanoparticles via adsorption of sodium stearate. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2015.03.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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