Rheological Characterization, Crystallization, and Gelation Behavior of Monoglyceride Gels

Interplay between bulk aggregates, surface properties and foam stability of nonionic surfactants

In our previous study (Mustan et al. 2021) we showed that foams formed from two oil-soluble nonionic surfactants (Span 60 and Brij 72) can remain stable for more than 10 days at room temperature at high sugar concentration. The major aim of the current study is to reveal the interrelation between the surfactant structure and foam stability by investigating 6 polyoxyethelene alkyl ethers and 12 fatty acid esters with a wide variety of hydrophobic chain lengths (C12; C16; C18 and C18:1) and hydrophilic head-groups (sorbitol, glycerol, sucrose). Foams stable for more than 100 days at room temperature are obtained when sucrose palmitate or stearate (P1670 or S1670) are used as surfactants. This exceptional foam stability is related to the gelation of the aqueous phase and to the formation of solid adsorption layer with zero surface tension upon compression, thus preventing water drainage and decelerating the bubble Ostwald ripening. The foam stability decreases with (i) increasing the number of EO groups in polyoxyethylene alkyl ethers and in fatty acid sorbitan esters; (ii) decreasing the number of C-atoms in the surfactant tail for all studied surfactants; (iii) addition of double bond in the surfactant tail. The lower foam stability in all three cases is related to the worse packing of the surfactant molecules within the adsorption layer, leading to faster Ostwald ripening and subsequent bubble coalescence. The diesters present as admixture in the fatty acid esters play an important role in the foam stabilization by further compacting the adsorption layers and lowering the rate of Ostwald ripening. These conclusions can be used as a predictive tool for surfactant selection in the development of food or pharmaceutical foam concentrates that can be diluted before final use.

Study of rapeseed oil gelation induced by commercial monoglycerides using a chemometric approach

Commercial oleogelators rich in monoglycerides (MGs) are complex mixtures of acylglycerides with variable gelling properties, depending on the oil used and their concentration. In this study we developed a chemometric approach to identify the key parameters involved in gelling process. Analytical parameters have been defined, using GC and NMR analysis to identify fatty acids and acylglycerides composing the mixtures. Specific acylglyceride families and compound ratios were calculated to streamline the analytical results. To determine the key analytical parameters, artificial neural networks were used in a QSPR study related to the gelling properties measured by rheology through oscillatory experiments. At low oleogelator concentrations, the MGs especially rich in C16:0 and the ratio of specific isomers both have a positive influence on G'. For high oleogelator concentrations, C18:0-rich acylglycerides and unsaturated/saturated fatty acid ratios have a positive influence on G'. Conversely, at low concentrations, C18:0-rich acylglycerides show a lesser effect on G'.

Interplay of Aging and Lot-to-Lot Variability on the Physical and Chemical Properties of Excipients: A Case Study of Mono- and Diglycerides

The present study investigates the chemical composition governing the physical properties of mono- and diglycerides (MDGs) at the microstructural level, as a function of aging and lot-to-lot variability. The physical structure of the MDG plays a vital role in ameliorating the emulsion stability and is widely explored in diverse research horizons related to the pharmaceutical, cosmetic, and food industries. In an effort to understand the mechanism of emulsion stabilization, physical properties were extensively evaluated in selective commercial lots to determine if there is a correlation between the chemical composition of MDG and physical properties. The solid state of the MDG samples with different aging profiles was characterized using X-ray scattering, differential scanning calorimetry, attenuated total reflection-Fourier transform infrared spectroscopy, and NMR relaxometry. Moreover, the kinetic aspect of solid-state transformation was also evaluated via treating MDG samples with a heat-cool cycle. The chemical composition of MDGs was quantified using a quantitative NMR (qNMR) method. Interestingly, the X-ray scattering results demonstrated a change in the MDG polymorphic form and an increase in the %β content as a function of aging. The increase in the %β content led to the formation of rigid crystal structures of MDG, as evident from the NMR relaxometry. Chemical quantification of isomeric composition revealed chemical composition change as a potentially critical factor responsible for the altered physical structures of MDG with respect to aging and lot-to-lot variability. The findings correlated the solid-state transformation with the change in the chemical composition of the MDG as a combined effect of aging and lot-to-lot variability. This work serves as a basis to better understand the interdependency of the physicochemical properties of MDG. Furthermore, the present work can also be used as guidance for setting up the specifications of MDG, as per the required polymorphic form for a multitude of applications.

Quantitative Chemical Profiling of Commercial Glyceride Excipients via 1H NMR Spectroscopy

Glycerides are the main components of oils, and fats, used in formulated products in the food and cosmetic industry as well as in the pharmaceutical product industry. However, there is limited literature available on the analysis of the chemical composition of glycerides. The lack of a suitable analytical method for complete chemical profiling of glycerides is one of the bottlenecks in understanding and controlling the change in chemical composition during processing, formulation, and storage. Thus, the aim of the present study is to develop a calibration-free quantitative proton nuclear magnetic resonance (qHNMR) method for the simultaneous quantification of different components of glycerides. The qHNMR method was developed for the quantification of mono-, di-, and triglycerides; their positional isomers; free fatty acids; and glycerol content. The accuracy, precision, and robustness of the developed method were evaluated and were found suitable for the quantitative analysis of five batches of marketed excipient. The study demonstrates the potential of qHNMR method for the quantification of different components of glycerides in various marketed products. The method has the ability to identify the variability of glycerides among different batches and suppliers in terms of chemical composition and also to discern the changes during storage.

Controlling lipid intestinal digestibility using various oil structuring mechanisms

This research demonstrates the ability to direct the rate and extent of lipid hydrolysis of oleogels using a combination of different structuring agents.

A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil

In this study, base algae oil was gelled through the formation of a crystal network using food-grade monoacylglycerol (MAG). The impact of the MAG concentration (5, 10, 20 wt%) and water content (0, 5 wt%) on the physical properties and oxidative stability of the gelled algae oil was systematically investigated. The antioxidative activity of 300 μM hydrophilic antioxidant, i.e., ascorbic acid and green tea extract, on the oxidative stability of the gelled algae oil by 20 wt% of MAG was also examined. The results obtained clearly showed that the melting temperature, melting of entropy, and complex modulus of the algae oil increased with increasing the MAG concentration. The addition of 5 wt% water could negatively affect the strength of the MAG crystal network, while a physically stable gel system could only be formed with 20 wt% MAG. The stronger crystal network formed by 20 wt% MAG retarded the lipid oxidation of algae oil due to the creation of a physical barrier to restrain the attack from oxygen. The addition of green tea extract could further synergize with the MAG crystalline network by forming a thermodynamic barrier to effectively quench the radicals, thus prolonging the oxidative stability of algae oil 4-fold longer than that of the base algae oil.

Self-Assembling Behavior of Glycerol Monoundecenoate in Water

The self-assembling properties of glycerol esters in water are well known. Still, few data on glycerol monoesters of undecylenic acid are available. The aim of this study was to highlight the behavior of glycerol monoundecenoate (GM-C11:1) in different diluted and concentrated states. Its self-assembling properties in water and upon solid inorganic surfaces were investigated in the diluted state using surface tension experiments, atomic force microscopy, and cryogenic transmission electron microscopy studies. In the concentrated state, the gelling properties in the presence of water were investigated using polarized light microscopy, differential scanning calorimetry (DSC), and small-angle X-ray scattering (SAXS) experiments. GM-C11:1 at 100 mg/L self-assembles at the liquid/air interfaces as aggregates of approximately 20 nm in diameter, organized into concentric forms. These aggregates are spherical globules composed of several molecules of GM-C11:1. At higher concentrations (1000 and 10⁴ mg/L), GM-C11:1 is able to uniformly coat liquid/air and liquid/solid interfaces. In bulk, GM-C11:1 forms spontaneously aggregates and vesicles. In a more concentrated state, GM-C11:1 assembles into lamellar L_β and L_α forms in water. By cross-referencing SAXS and DSC findings, we were able to distinguish between interlamellar water molecules strongly bound to GM-C11:1 and other molecules remaining unbound and considered to be "mobile" water. The percentage of water strongly bound was proportional to the percentage of GM-C11:1 in the system. In this case, GM-C11:1 appears to be an effective molecule for surface treatments for which water retention is important.

pH and stability of the α-gel phase in glycerol monostearate–water systems using sodium stearoyl lactylate and sodium stearate as the co-emulsifier

Changing the environmental pH altered the melting profiles of monostearate–water systems and affects the stability of the α-gel phase using sodium stearoyl lactylate (SSL) and sodium stearate (NaS) as co-emulsifiers.

Internal and external factors affecting the stability of glycerol monostearate structured emulsions

High SSL concentration, xanthan gum, and slow cooling rates without shear could stabilize the α-gel phase of MG-structured emulsion.

Effect of intrinsic and extrinsic factors on the stability of the α-gel phase of a glyceryl monostearate–water system

The α-gel phase of glycerlyl monostearate was stabilized by using specific co-surfactants, by setting slowly from the Lα phase and by avoiding shear.

Long-timescale motions in glycerol-monopalmitate lipid bilayers investigated using molecular dynamics simulation

The occurrence of long-timescale motions in glycerol-1-monopalmitate (GMP) lipid bilayers is investigated based on previously reported 600 ns molecular dynamics simulations of a 2×8×8 GMP bilayer patch in the temperature range 302-338 K, performed at three different hydration levels, or in the presence of the cosolutes methanol or trehalose at three different concentrations. The types of long-timescale motions considered are: (i) the possible phase transitions; (ii) the precession of the relative collective tilt-angle of the two leaflets in the gel phase; (iii) the trans-gauche isomerization of the dihedral angles within the lipid aliphatic tails; and (iv) the flipping of single lipids across the two leaflets. The results provide a picture of GMP bilayers involving a rich spectrum of events occurring on a wide range of timescales, from the 100-ps range isomerization of single dihedral angles, via the 100-ns range of tilt precession motions, to the multi-μs range of phase transitions and lipid-flipping events.

Kinetic study on the isothermal and nonisothermal crystallization of monoglyceride organogels

The isothermal and nonisothermal crystallization kinetics of monoglyceride (MAG) organogels were studied by pulsed nuclear magnetic resonance (pNMR) and differential scanning calorimetry (DSC), respectively. The Avrami equation was used to describe the isothermal crystallization kinetics and experimental data fitted the equation fairly well. Results showed that the crystal growth of MAG organogels was a rod-like growth of instantaneous nuclei at higher degrees of supercooling and a plate-like form with high nucleation rate at lower degrees of supercooling. The exothermic peak in nonisothermal DSC curves for the MAG organogels became wider and shifted to lower temperature when the cooling rate increased, and nonisothermal crystallization was analyzed by Mo equation. Results indicated that at the same crystallization time, to get a higher degree of relative crystallinity, a higher cooling rate was necessary. The activation energy of nonisothermal crystallization was calculated as 739.59 kJ/mol according to the Kissinger method. Therefore, as the results of the isothermal and nonisothermal crystallization kinetics for the MAG organogels obtained, the crystallization rate, crystal nucleation, and growth during the crystallization process could be preliminarily monitored through temperature and cooling rate regulation, which laid the foundation for the real industrial manufacture and application of the MAG organogels.

High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. Low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components.

Nature and dynamics of monostearin phase transitions in water: stability and the sub-α-gel phase

GMS–water system transformed to the sub-α-gel phase below 13 °C. The α-gel is stable at 5 °C but fractionation takes place.

Reversible shear-induced crystallization above equilibrium freezing temperature in a lyotropic surfactant system

We demonstrate a unique shear-induced crystallization phenomenon above the equilibrium freezing temperature (T(K)°) in weakly swollen isotropic (Li) and lamellar (La) mesophases with bilayers formed in a cationic-anionic mixed surfactant system. Synchrotron rheological X-ray diffraction study reveals the crystallization transition to be reversible under shear (i.e., on stopping the shear, the nonequilibrium crystalline phase Lc melts back to the equilibrium mesophase). This is different from the shear-driven crystallization below T(K)°, which is irreversible. Rheological optical observations show that the growth of the crystalline phase occurs through a preordering of the Li phase to an La phase induced by shear flow, before the nucleation of the Lc phase. Shear diagram of the Li phase constructed in the parameter space of shear rate (γ) vs. temperature exhibits Li → Lc and Li → La transitions above the equilibrium crystallization temperature T(K)°, in addition to the irreversible shear-driven nucleation of Lc in the Li phase below T(K)°. In addition to revealing a unique class of nonequilibrium phase transition, the present study urges a unique approach toward understanding shear-induced phenomena in concentrated mesophases of mixed amphiphilic systems.

Synthesis and characterization of designed BMHP1-derived self-assembling peptides for tissue engineering applications

The importance of self-assembling peptides (SAPs) in regenerative medicine is becoming increasingly recognized. The propensity of SAPs to form nanostructured fibers is governed by multiple forces including hydrogen bonds, hydrophobic interactions and π-π aromatic interactions among side chains of the amino acids. Single residue modifications in SAP sequences can significantly affect these forces. BMHP1-derived SAPs is a class of biotinylated oligopeptides, which self-assemble in β-structured fibers to form a self-healing hydrogel. In the current study, selected modifications in previously described BMHP1-derived SAPs were designed in order to investigate the influence of modified residues on self-assembly kinetics and scaffold formation properties. The Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis demonstrated the secondary structure (β-sheet) formation in all modified SAP sequences, whereas atomic force microscopy (AFM) analysis further confirmed the presence of nanofibers. Furthermore, the fiber shape and dimension analysis by AFM showed flattened and twisted fiber morphology ranging from ∼8 nm to ∼70 nm. The mechanical properties of the pre-assembled and post assembled solution were investigated by rheometry. The shear-thinning behavior and rapid re-healing properties of the pre-assembled solutions make them a preferable choice for injectable scaffolds. The wide range of stiffnesses (G')--from ∼1000 to ∼27,000 Pa--exhibited by the post-assembled scaffolds demonstrated their potential for a variety of tissue engineering applications. The extra cellular matrix (ECM) mimicking (physically and chemically) properties of SAP scaffolds enhanced cell adhesion and proliferation. The capability of the scaffold to facilitate murine neural stem cell (mNSC) proliferation was evaluated in vitro: the increased mNSCs adhesion and proliferation demonstrated the potential of newly synthesized SAPs for regenerative medicine approaches.

The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods

The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. However, the main application of PGPR is in the chocolate industry, where, besides its action as an emulsifier, it also has important properties as a viscosity modifier and thus improves the moulding properties of the molten chocolate. An additional property of PGPR in chocolate is its ability to limit fat bloom. Known chemical methods for preparing this emulsifier involve long reaction times and high operating temperatures, which adversely affect the quality of the final product leading to problems of coloration and odors that could make it inadvisable for the food industry. As an alternative, the enzymatic synthesis of PGPR by the catalytic action of two lipases has been developed. The enzymes act in mild reaction conditions of temperature and pressure, neutral pH, and in a solvent-free system, which makes the process environmentally friendly and avoids side reaction, so that the product has a higher purity and quality.

Effects of water on aggregation and stability of monoglycerides in hydrophobic solutions

We apply a set of different techniques to analyze the physical properties and phase transitions of monoglyceride (MG)-oil-water ternary systems. The effect of MGs on water absorption in food-grade hazelnut oil and in pure hydrocarbon oil (decane) is reported. Comparison between decane and hazelnut oil backgrounds indicates that the effect of water absorption is significant and universal in different MG ternary systems. Adding small amounts of cosurfactant (stearic acid) is necessary to stabilize the MGs in oil-water combinations by enhancing the swelling capacity of lamellar layers; as a result, the structures become sensitive to the pH of the aqueous phase used. The dramatic changes on increasing the aqueous content are recorded by the calorimetry. In samples with small quantities of water, the phase behavior is almost independent of the pH. Once the proportion of water increases, the effect of pH is prominent. At low pH, the solubility of MG in water is limited, and the ternary system retains key features of the oil-dominated environment, such as the sequence of two transitions on cooling, with the low-temperature sub-alpha crystalline phase. At high pH and a sufficient amount of water, the MG layers remain properly swollen, and the crystalline phase disappears from the phase diagram. We spend considerable effort identifying the inverse lamellar phase of MGs in an oil-dominated environment with the so-called alpha-gel phase that is well-established in water-dominated systems, and distinguishing "demixing" from water and from oil. The rheology is examined in different fluid and gel phases; the storage modulus generally decreased on increasing the water proportion, but a gel-like response is found in the high-temperature lamellar phase over a wide range of water dilution. We then focus on aging phenomena in the inverse lamellar (or alpha-gel) phase and show that the rearranging of hydrogen bonds is slowed down and disrupted by the presence of water, giving the lamellar gel longer life times.

Continuous flow structuring of anisotropic biopolymer particles

We review concepts and provide examples for the controlled structuring of biopolymer particles in hydrodynamic flow fields. The structuring concepts are grouped by the physical mechanisms governing drop deformation and shaping: (i) capillary structuring, (ii) shear and elongational structuring and (iii) confined flow methods. Non-spherical drops can be permanently structured if a solidification process, such as gelation or glass formation in the bulk or at the interface, is superimposed to the flow field. The physical and engineering properties of these processes critically depend on an elaborate balance between capillary phenomena, rheology, gel or glass formation kinetics, and bulk heat, mass and momentum transfer in multiphase fluids. This overview is motivated by the potential of non-spherical suspension particles, in particular those formed from 'natural' and 'sustainable' biopolymers, as rheology modifiers in food materials, consumer products, cosmetics or pharmaceuticals.

Shear modulus of sintered 'house of cards'-like assemblies of crystals

A cell model of a 'house of cards'-like assembly of crystals is used for the study of the evolution of the shear modulus during sintering. The crystals are assumed to have a lozenge shape. The cell model takes different crystal-crystal contacts into account. The force needed to separate two sintered crystals is calculated using the minimum surface area (MSA) approximation. By varying the thickness, long axis, and short axis of the crystals, it is possible to make space-filing configurations which have a nonzero shear modulus at crystal volume fraction that can be as low as phi = 0.03. This is significantly lower than the volume fractions phi > 0.52 that are found in studies where the MSA approximation is applied to assemblies of spherical particles. It is found that sintering may cause a nonlinear volume fraction dependence of the shear modulus, which depends on the shape of the crystals, the type of crystal-crystal contacts, and the character of the crystal assembly. The calculated shear modulus is analyzed using the phenomenological expression (phi - phi0)beta, where phi0 represents the volume fraction at the start of sintering. The exponent beta is found to vary between 1 and 2. The interpretation of the shear modulus using a fractal model is also discussed.