1
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Alhasan FH, Tehrani MM, Varidi M. Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics. Food Chem X 2024; 21:101033. [PMID: 38205159 PMCID: PMC10776775 DOI: 10.1016/j.fochx.2023.101033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 01/12/2024] Open
Abstract
This study explores the impact of oil type, surfactant concentration, and production temperature on oleofoam properties. Oleofoams were prepared using different concentrations (5, 8, and 10 % w/w) of monoglyceride (MG) in olive, soybean, and sunflower oils at temperatures of 25 °C and 5 °C. The results indicate that higher surfactant concentrations and lower production temperatures enhance the stability, foamability, melting behavior, and hardness of the oleofoams, while minimizing oil drainage. Microscopic analysis reveals that lower production temperatures result in smaller bubble sizes in all oil blends which reduces oil loss and increases the hardness of the oleofoam. Also, oleofoams derived from different oils exhibit solid-like behavior. Among the oils studied, the oleofoam prepared with sunflower oil, at a concentration of 10 % MG and a production temperature of 5 °C, demonstrates superior properties. These findings provide valuable insights into optimizing oleofoam properties by controlling the oil type, surfactant concentration, and production temperature.
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Affiliation(s)
- Fayza Hussein Alhasan
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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2
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Matsuo K, Fujii Y, Ueno S. Fabrication and Characterization of Oleofoams Composed of Tribehenoyl-glycerol: Toward a Stable and Higher Air-content Colloidal System. J Oleo Sci 2023; 72:819-829. [PMID: 37574284 DOI: 10.5650/jos.ess23068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023] Open
Abstract
Oleofoams have garnered significant attention in many personal care applications because of their favorable physicochemical properties, including texture and detergency. To explore the potential use of mixtures of high-melting-point fat crystals (tribehenoyl-glycerol [BBB]) and edible oils as low-cost and stable aeration systems, we created oleofoams composed of olive oil and BBB. By whipping the BBB/olive oil oleogels after rapid cooling and subsequent heating, we successfully prepared oleofoams without emulsifier additives. Mixtures of the BBB/olive oil formed oleofoams at BBB concentrations of 4.0-20.0 wt.%. The resultant oleofoams maintained their overrun rates and did not coalesce, even with additional whipping after the overrun rate was maximized. More closely packed bubbles, concentrated bubble size distributions, and stronger interfacial elasticity were attributed to the increasing BBB concentrations, and the thermal results revealed that further heating was required to damage the foam structure. The characteristics of these new oleofoams are closely related to their BBB concentrations, and the observed effects are attributed to the network structure of the thickened crystal layer and enhanced gelling in the oil phase.
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Affiliation(s)
| | - Yoko Fujii
- Graduate School of Integrated Sciences for Life, Hiroshima University
| | - Satoru Ueno
- Graduate School of Integrated Sciences for Life, Hiroshima University
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3
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Grossi M, Fang B, Rao J, Chen B. Oleofoams stabilized by monoacylglycerides: Impact of chain length and concentration. Food Res Int 2023; 169:112914. [PMID: 37254346 DOI: 10.1016/j.foodres.2023.112914] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Oleofoams are plant oil based whipped systems which have drawn academic and industry attention in recent years. The aim of this study was to determine the effect of fatty acid chain length and monoacylglyceride (MAG) concentration on the performance and structural properties of MAG-based oleofoams. Four different MAGs (monolaurin, monomyrystin, monopalmitin, and monostearin) were studied at three concentration levels (5, 10, and 15 wt%). The fatty acid chain length had a statistically significant impact on the size and shape of crystals formed, while higher MAG concentrations led to higher numbers of crystals in the continuous oil phase. These differences affected the performance and physical properties of the oleofoams: compared to other MAGs, monostearin based oleofoams were harder and exhibited higher values of G' and G″, had higher overrun and showed better stability. Lastly, through microscopy techniques it was successfully proved that monostearin-based oleofoams are stabilized by both bulk and Pickering stabilization.
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Affiliation(s)
- Matteo Grossi
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Baochen Fang
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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4
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Li Z, Ying Lee Y, Wang Y, Qiu C. Interfacial behavior, gelation and foaming properties of diacylglycerols with different acyl chain lengths and isomer ratios. Food Chem 2023; 427:136696. [PMID: 37392626 DOI: 10.1016/j.foodchem.2023.136696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 07/03/2023]
Abstract
Diacylglycerols (DAG) of varying chain lengths were synthesized and the acyl migrated samples with different 1,3-DAG/1,2-DAG ratios were obtained. The crystallization profile and surface adsorption differed depending on DAG structure. C12 and C14 DAGs formed small platelet- and needle-like crystals at the oil-air interface which can better reduce surface tension and pack in an ordered lamellar structure in oil. The acyl migrated DAGs with higher ratios of 1,2-DAG showed reduced crystal size and lower oil-air interfacial activity. C14 and C12 DAG oleogels exhibited higher elasticity and whipping ability with crystal shells surrounding bubbles, whereas C16 and C18 DAG oleogels had low elasticity and limited whipping ability due to the formation of aggregated needle-like crystals and loose gel network. Thus, acyl chain length dramatically influences the gelation and foaming behaviors of DAGs whereas the isomers exert little influence. This study provides basis for applying DAG of different structures in food products.
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Affiliation(s)
- Ziwei Li
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yee Ying Lee
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
| | - Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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5
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Gu X, Du L, Meng Z. Thermal-reversible lacquer wax-based oleofoams in dual stabilization with high ambient stability. Food Res Int 2023; 167:112650. [PMID: 37087239 DOI: 10.1016/j.foodres.2023.112650] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 02/18/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023]
Abstract
In this study, the effect of the content of the lacquer wax and whipping time on the overrun was explored. It was found that an appropriate amount of wax content and whipping time could promote crystal dual stabilization through the Pickering mechanism and the close packing in the bulk phase. Otherwise, it would result in low overrun caused by high viscous and crystal bridging. The addition of polyglycerol polyricinoleate (PGPR) could effectively enhance the overrun by apace absorbing. At the same time, adding PGPR also improved the contact angle, which was beneficial to the adsorption at the A-O interface. The 8 wt% oleogel was partially substituted by high-melting fat palm stearin (POs) and oleofoams were prepared based on blended fat. POs increased the melting point, structural strength, and β'-form crystal of oleofoams, thus improving the storage and temperature stability. The oleofoam has a maximum overrun of 189% and could maintain the shape of the decorating over 15 d at the ambient temperature, showing great potential in low-fat food applications and other delivery systems.
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Affiliation(s)
- Xinya Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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6
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Liu Y, Binks BP. Fabrication of Stable Oleofoams with Sorbitan Ester Surfactants. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:14779-14788. [PMID: 36410861 PMCID: PMC9730906 DOI: 10.1021/acs.langmuir.2c02413] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/09/2022] [Indexed: 06/16/2023]
Abstract
Sorbitan esters have been extensively used as surfactants to stabilize emulsions in many fields. However, the preparation of an oleofoam with sorbitan ester alone has not been reported. Here, we apply a novel protocol to fabricate stable oleofoams of high air volume fraction from mixtures of vegetable oil and sorbitan ester. To incorporate more air bubbles into the oil matrix, aeration is first carried out in the one-phase region at high temperatures, during which the highest over-run can reach 280%. Due to foam instability at high temperatures, the foam is then submitted to rapid cooling, followed by storage at low temperatures. For high-melting sorbitan monostearate, the resulting foams containing many crystal-encased air bubbles are ultrastable to drainage, coarsening, and coalescence for several months. On the contrary, the cooled foams with low-melting sorbitan monooleate go through a gradual decay lasting for more than 1 month. We highlight the importance of hydrogen bond formation between surfactant and oil in enhancing foam stability. The generic nature of the above findings is demonstrated by preparing oil foams with various vegetable oils and sorbitan monooleate.
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7
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A micromechanical based finite element model approach to accurately predict the effective thermal properties of micro-aerated chocolate. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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8
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Qiu C, Wang S, Wang Y, Lee WJ, Fu J, Binks BP, Wang Y. Stabilisation of oleofoams by lauric acid and its glycerol esters. Food Chem 2022; 386:132776. [PMID: 35509162 DOI: 10.1016/j.foodchem.2022.132776] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/16/2022] [Accepted: 03/21/2022] [Indexed: 11/19/2022]
Abstract
Four types of pure lipid, namely lauric acid (LA), glycerol monolaurate (MAG), diglycerol laurate (DAG) and triglyceride laurate (TAG) were used to prepare oleofoams. The relationship between crystal profiles and their performance in oleofoams was established. DAG formed small needle-like crystals while MAG formed large flake-like crystals in oleogels, and crystal shells around air bubbles were observed in LA-, MAG- and DAG-based oleofoams. LA and DAG displayed higher over-run whereas DAG-stabilised foam possessed smaller bubbles and higher physical stability due to the presence of small β and β' crystals. Upon heating, DAG and TAG-based foams showed varying extents of oil drainage indicating the crystals were distributed in a different manner. Therefore, DAG was shown to be an excellent gelator in the fabrication of ultra-stable oleofoams. This work extends the lipid varieties with nutritional features and allows a better understanding on the stabilization mechanisms of lauric acid lipids in oleofoams.
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Affiliation(s)
- Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China
| | - Shaolin Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Ying Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China
| | - Junning Fu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK.
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China.
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9
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Fameau A, Marangoni AG. Back to the future: Fatty acids, the green genie to design smart soft materials. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Anne‐Laure Fameau
- Université Lille, CNRS, Centrale Lille, UMET INRAe Villeneuve d'Ascq France
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10
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Molecular Dynamics Simulation and Experiment on the Microscopic Mechanism of the Effect of Wax Crystals on the Burst and Drainage of Foams. SUSTAINABILITY 2022. [DOI: 10.3390/su14116778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, with the goal of “carbon peaking and carbon neutralization”, the CO2 flooding technology in carbon capture, utilization, and storage (CCUs) has been paid great attention to the oil fields. However, the CO2 flooding of crude oil may produce foams in the oil and gas separation process. In addition, the precipitation of wax components in crude oil might enhance the stability characteristics of these foams and lower the separator’s efficiency. Based on a crude oil depressurization foaming device, the influence of wax crystals on the bursting of oil foam was studied using simulated oil, and the microstructure of the wax crystal and foam liquid film was observed using freeze-etching and microscopic observation. In addition, the gas–liquid interface model of the wax oil was established by a molecular dynamics (MD) simulation to analyze the influence mechanism of wax crystals on foam drainage and gas diffusion among foams in the microlayer. The results show that the precipitation of wax crystals overall reduces the rate of defoaming and drainage and increases the grain diameter of the foam. The formation and growth of the wax crystal-shaped network impede the flow of liquid in the drainage channel and stabilize the foam. Moreover, it impedes the diffusion of CO2 among foams, inhibiting the bursting of the foams. The results of the combined experiments and MD simulation verify the accuracy and applicability of the molecular model, which further clarifies the effect of wax crystals on foam stability and its mechanism of action on foam film. These findings are a benchmark for the enhancement of defoaming and separation efficiency and a theoretical framework for future study and modeling.
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11
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Bikos D, Samaras G, Charalambides MN, Cann P, Masen M, Hartmann C, Vieira J, Sergis A, Hardalupas Y. Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate. Food Funct 2022; 13:4993-5010. [PMID: 35393999 DOI: 10.1039/d1fo04049a] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Thermal properties, such as thermal conductivity, specific heat capacity and latent heat, influence the melting and solidification of chocolate. The accurate prediction of these properties for micro-aerated chocolate products with varying levels of porosity ranging from 0% to 15% is beneficial for understanding and control of heat transfer mechanisms during chocolate manufacturing and food oral processing. The former process is important for the final quality of chocolate and the latter is associated with sensorial attributes, such as grittiness, melting time and flavour. This study proposes a novel multiscale finite element model to accurately predict the temporal and spatial evolution of temperature across chocolate samples. The model is evaluated via heat transfer experiments at temperatures varying from 16 °C to 45 °C. Both experimental and numerical results suggest that the rate of heat transfer within the micro-aerated chocolate is reduced by 7% when the 15% micro-aerated chocolate is compared to its solid counterpart. More specifically, on average, the thermal conductivity decreased by 20% and specific heat capacity increased by 10% for 15% micro-aeration, suggesting that micro-pores act as thermal barriers to heat flow. The latter trend is unexpected for porous materials and thus the presence of a third phase at the pore's interface is proposed which might store thermal energy leading to a delayed release to the chocolate system. The developed multiscale numerical model provides a design tool to create pore structures in chocolate with optimum melting or solidifying response.
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Affiliation(s)
- D Bikos
- Department of Mechanical Engineering, Imperial College London, UK.
| | - G Samaras
- Department of Mechanical Engineering, Imperial College London, UK.
| | | | - P Cann
- Department of Mechanical Engineering, Imperial College London, UK.
| | - M Masen
- Department of Mechanical Engineering, Imperial College London, UK.
| | | | - J Vieira
- Nestlé Product Technology Centre, York, UK
| | - A Sergis
- Department of Mechanical Engineering, Imperial College London, UK.
| | - Y Hardalupas
- Department of Mechanical Engineering, Imperial College London, UK.
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12
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Mishra K, Kämpf F, Ehrengruber S, Merkel J, Kummer N, Pauer R, Fischer P, Windhab EJ. The rheology and foamability of crystal-melt suspensions composed of triacylglycerols. SOFT MATTER 2022; 18:1183-1193. [PMID: 35037667 PMCID: PMC8826217 DOI: 10.1039/d1sm01646f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 12/28/2021] [Indexed: 06/14/2023]
Abstract
The rheology of triacylglycerol (TAG) crystal-melt suspensions (CMSs) consisting of anhydrous milk fat (AMF), cocoa butter (CB), and palm kernel oil (PKO) as function of crystallization shear rate cryst and crystal volume fraction ΦSFC is investigated by in-line ultrasound velocity profiling - pressure difference (UVP-PD) rheometry. Measurements up to ΦSFC = 8.8% are presented. Below the percolation threshold Φc, no yield stress τ0 is observed and the viscosity η scales linearly with ΦSFC. Above Φc, a non-linear dependency of both τ0 and η as function of ΦSFC is apparent. For AMF and CB, the increase in cryst leads to a decrease in η and τ0 as function of ΦSFC, whereas for PKO based CMSs the opposite is the case. Scanning electron microscopy (SEM) and polarized light microscopy (PLM) relate these rheological findings to the microstructure of the investigated CMSs by taking the effective aspect ratio aeff and the concept of the effective crystal volume fraction ΦeffSFC into account. Foam formation by dynamically enhanced membrane foaming (DEMF) is performed directly after crystallization and reveals that depending on the CMS rheology and crystallite-, crystallite cluster- and crystal floc microstructure, a wide range of gas volume fractions between 0.05-0.6 are achievable.
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Affiliation(s)
- Kim Mishra
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Fabian Kämpf
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Silas Ehrengruber
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Julia Merkel
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Nico Kummer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
- Laboratory for Cellulose & Wood Materials, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Robin Pauer
- Electron Microscopy Center, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Peter Fischer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Erich J Windhab
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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13
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Metilli L, Storm M, Marathe S, Lazidis A, Marty-Terrade S, Simone E. Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of Oleofoams. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:1638-1650. [PMID: 35050635 PMCID: PMC8812118 DOI: 10.1021/acs.langmuir.1c03318] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 01/06/2022] [Indexed: 06/14/2023]
Abstract
Oleofoams are a novel, versatile, and biocompatible soft material that finds application in drug, cosmetic or nutraceuticals delivery. However, due to their temperature-sensitive and opaque nature, the characterization of oleofoams' microstructure is challenging. Here, synchrotron X-ray microcomputed tomography and radiography are applied to study the microstructure of a triglyceride-based oleofoam. These techniques enable non-destructive, quantitative, 3D measurements of native samples to determine the thermodynamic and kinetic behavior of oleofoams at different stages of their life cycle. During processing, a constant bubble size distribution is reached after few minutes of shearing, while the number of bubbles incorporated keeps increasing until saturation of the continuous phase. Low amounts of solid triglycerides in oleofoams allow faster aeration and a more homogeneous microstructure but lower thermodynamic stability, with bubble disproportionation and shape relaxation over time. Radiography shows that heating causes Ostwald ripening and coalescence of bubbles, with an increase of their diameter and sphericity.
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Affiliation(s)
- Lorenzo Metilli
- School
of Food Science and Nutrition, Food Colloids and Bioprocessing group, University of Leeds, Woodhouse Lane, Leeds LS29JT, U.K.
| | - Malte Storm
- Diamond
Light Source Ltd., Harwell Science and Innovation
Campus, Didcot OX110DE, U.K.
- Helmholtz-Zentrum
hereon, Max-Planck-Str 1, 21502 Geesthacht, Germany
| | - Shashidhara Marathe
- Diamond
Light Source Ltd., Harwell Science and Innovation
Campus, Didcot OX110DE, U.K.
| | - Aris Lazidis
- Nestlé
Product Technology Centre Confectionery, Haxby Road, York YO31 8TA, U.K.
| | | | - Elena Simone
- School
of Food Science and Nutrition, Food Colloids and Bioprocessing group, University of Leeds, Woodhouse Lane, Leeds LS29JT, U.K.
- Department
of Applied Science and Technology (DISAT), Politecnico di Torino, Corso Duca degli Abruzzi 24, Torino 10129, Italy
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14
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Saha S, Pagaud F, Binks BP, Garbin V. Buckling versus Crystal Expulsion Controlled by Deformation Rate of Particle-Coated Air Bubbles in Oil. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:1259-1265. [PMID: 35023336 PMCID: PMC8793140 DOI: 10.1021/acs.langmuir.1c03171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/04/2022] [Indexed: 06/14/2023]
Abstract
Oil foams stabilized by crystallizing agents exhibit outstanding stability and show promise for applications in consumer products. The stability and mechanics imparted by the interfacial layer of crystals underpin product shelf life, as well as optimal processing conditions and performance in applications. Shelf life is affected by the stability against bubble dissolution over a long time scale, which leads to slow compression of the interfacial layer. In processing flow conditions, the imposed deformation is characterized by much shorter time scales. In practical situations, the crystal layer is therefore subjected to deformation on extremely different time scales. Despite its importance, our understanding of the behavior of such interfacial layers at different time scales remains limited. To address this gap, here we investigate the dynamics of single, crystal-coated bubbles isolated from an oleofoam, at two extreme time scales: the diffusion-limited time scale characteristic of bubble dissolution, ∼104 s, and a fast time scale characteristic of processing flow conditions, ∼10-3 s. In our experiments, slow deformation is obtained by bubble dissolution, and fast deformation in controlled conditions with real-time imaging is obtained using ultrasound-induced bubble oscillations. The experiments reveal that the fate of the interfacial layer is dramatically affected by the dynamics of deformation: after complete bubble dissolution, a continuous solid layer remains; after fast, oscillatory deformation of the layer, small crystals are expelled from the layer. This observation shows promise toward developing stimuli-responsive systems, with sensitivity to deformation rate, in addition to the already known thermoresponsiveness and photoresponsiveness of oleofoams.
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Affiliation(s)
- Saikat Saha
- Department
of Chemical Engineering, Delft University
of Technology, 2629 HZ Delft, The Netherlands
- Department
of Chemical Engineering, Imperial College
London, London SW7 2AZ, United Kingdom
| | - Francis Pagaud
- Department
of Chemical Engineering, Imperial College
London, London SW7 2AZ, United Kingdom
| | - Bernard P. Binks
- Department
of Chemistry, University of Hull, Hull HU6 7RX, United Kingdom
| | - Valeria Garbin
- Department
of Chemical Engineering, Delft University
of Technology, 2629 HZ Delft, The Netherlands
- Department
of Chemical Engineering, Imperial College
London, London SW7 2AZ, United Kingdom
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15
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Liascukiene I, Amselem G, Landoulsi J, Gunes DZ, Baroud CN. Intermittent dynamics of bubble dissolution due to interfacial growth of fat crystals. SOFT MATTER 2021; 17:10042-10052. [PMID: 34709287 DOI: 10.1039/d1sm00902h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Foams are inherently unstable objects, that age and disappear over time. The main cause of foam aging is Ostwald ripening: smaller air bubbles within the foam empty their gas content into larger ones. One strategy to counter Ostwald ripening consists in creating armored bubbles, where solid particles adsorbed at the air/liquid interface prevent bubbles from shrinking below a given size. Here, we study the efficiency of coating air bubbles with fat crystals to prevent bubble dissolution. A monoglyceride, monostearin, is directly crystallized at the air/oil interface. Experiments on single bubbles in a microfluidic device show that the presence of monostearin fat crystals slows down dissolution, with an efficiency that depends on the crystal size. Bubble ripening in the presence of crystals exhibits intermittent dissolution dynamics, with phases of arrest, when crystals jam at the interface, followed by phases of dissolution, when monostearin crystals are ejected from the interface. In the end, crystals do not confer enough mechanical strength to the bubbles to prevent them from fully dissolving.
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Affiliation(s)
- Irma Liascukiene
- LadHyX, CNRS, Ecole polytechnique, Institut polytechnique de Paris, 91120, Palaiseau, France.
| | - Gabriel Amselem
- LadHyX, CNRS, Ecole polytechnique, Institut polytechnique de Paris, 91120, Palaiseau, France.
| | - Jessem Landoulsi
- Sorbonne Université, CNRS, Laboratoire de Réactivité de Surface, LRS, 75005 Paris, France
| | - Deniz Z Gunes
- Nestlé Research Center, Food Science and Technology Department, Vers-Chez-Les Blanc, CH-1000, Lausanne 26, Switzerland
| | - Charles N Baroud
- LadHyX, CNRS, Ecole polytechnique, Institut polytechnique de Paris, 91120, Palaiseau, France.
- Physical Microfluidics and Bioengineering, Department of Genomes and Genetics, Institut Pasteur, 75015 Paris, France
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16
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Matsuo K, Ueno S. Formation and Physical Analysis of Oleogels Composed of Edible Oils and High-Melting Fat Crystals. J Oleo Sci 2021; 70:1381-1390. [PMID: 34497180 DOI: 10.5650/jos.ess21119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This paper reports the preparation of oleogels composed of edible oils (olive oil, squalene, and caprylic/capric triglyceride) and high-melting fat crystals (tribehenoyl-glycerol (BBB)) to explore the potential use of BBB/edible oil mixtures as low-cost and stable gelators. These mixtures exhibited gel-like behaviors upon rapid cooling and subsequent heating. The mixtures of BBB in the liquid oils formed oleogels at BBB concentrations > 4.0 wt%. The thermal behaviors, crystal structures, and crystal morphologies of mixtures of BBB produced from 6.0 wt% BBB crystals in 94.0 wt% liquid oils were examined following the treatment of these systems according to different temperature regimes. In addition, rheological analysis was conducted to evaluate the physical properties and storage stabilities of the prepared oleogels. It was found that rapid cooling to the crystallization temperature (Tc) from 70°C and subsequent heating to the final temperature (Tf) were necessary to reveal the gel-like behavior. In addition, the crystals treated with rapid cooling were smaller and more uniform in size than those treated with a simple cooling procedure. The differential scanning calorimetry melting peaks were broad or split, and exhibited the eutectic mixing behavior of multi-component triacylglycerols. The X-ray diffraction spectra showed that the melt-mediated α to β transformation of the mixtures was a prerequisite for revealing the gel-like behavior. Moreover, the tempering procedure was found to influence the physical properties of the oleogels, wherein no visible changes were observed for any of the oleogels after rapid cooling and storage for 6 months at 25°C.
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Affiliation(s)
- Kazuki Matsuo
- Frontier Research Center, POLA Chemical Industries, Inc.,Graduate School of Integrated Sciences for Life, Hiroshima University
| | - Satoru Ueno
- Graduate School of Integrated Sciences for Life, Hiroshima University
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17
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18
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Liu Y, Binks BP. A novel strategy to fabricate stable oil foams with sucrose ester surfactant. J Colloid Interface Sci 2021; 594:204-216. [PMID: 33761395 DOI: 10.1016/j.jcis.2021.03.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 02/10/2021] [Accepted: 03/04/2021] [Indexed: 10/21/2022]
Abstract
HYPOTHESIS Can a mixture of sucrose ester surfactant in vegetable oil be aerated to yield stable oleofoams? Is foaming achievable from one-phase molecular solutions and/or two-phase crystal dispersions? Does cooling a foam after formation induce surfactant crystallisation and enhance foam stability? EXPERIMENTS Concentrating on extra virgin olive oil, we first study the effect of aeration temperature and surfactant concentration on foamability and foam stability of mixtures cooled from a one-phase oil solution. Based on this, we introduce a strategy to increase foam stability by rapidly cooling foam prepared at high temperature which induces surfactant crystallisation in situ. Differential scanning calorimetry, X-ray diffraction, infra-red spectroscopy, surface tension and rheology are used to elucidate the mechanisms. FINDINGS Unlike previous reports, both foamability and foam stability decrease upon decreasing the aeration temperature into the two-phase region containing surfactant crystals. At high temperature in the one-phase region, substantial foaming is achieved (over-run 170%) within minutes of whipping but foams ultimately collapse within a week. We show that surfactant molecules are surface-active at high temperature and that hydrogen bonds form between surfactant and oil molecules. Cooling these foams substantially increases foam stability due to both interfacial and bulk surfactant crystallisation. The generic nature of our findings is demonstrated for a range of vegetable oil foams with a maximum over-run of 330% and the absence of drainage, coalescence and disproportionation being achievable.
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Affiliation(s)
- Yu Liu
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK.
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19
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Binks BP, Vishal B. Particle-stabilized oil foams. Adv Colloid Interface Sci 2021; 291:102404. [PMID: 33839623 DOI: 10.1016/j.cis.2021.102404] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 12/26/2022]
Abstract
The area of oil foams although important industrially has received little academic attention until the last decade. The early work using molecular surfactants for stabilisation was limited and as such it is difficult to obtain general rules of thumb. Recently however, interest has grown in the area partly fuelled by the understanding gained in the general area of colloidal particles at fluid interfaces. We review the use of solid particles as foaming agents for oil foams in cases where particles (inorganic or polymer) are prepared ex situ and in cases where crystals of surfactant or fat are prepared in situ. There is considerable activity in the latter area which is particularly relevant to the food industry. Discussion of crude oil/lubricating oil foams is excluded from this review.
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Affiliation(s)
- Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK.
| | - Badri Vishal
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK
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20
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Fameau AL, Binks BP. Aqueous and Oil Foams Stabilized by Surfactant Crystals: New Concepts and Perspectives. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:4411-4418. [PMID: 33825479 DOI: 10.1021/acs.langmuir.1c00410] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Surfactant crystals can stabilize liquid foams. The crystals are adsorbed at bubble surfaces, slowing down coarsening and coalescence. Excess crystals in the liquid channels between bubbles arrest drainage, leading to ultrastable foams. The melting of crystals upon raising the temperature allows thermoresponsive foams to be designed. In the case of oil foams, the stabilization by crystals received substantial renewed interest in the last 5 years due to their potential applications, particularly in the food industry. For aqueous foams, several reports exist on foams stabilized by crystals. However, these two kinds of liquid foams possess similarities in terms of stabilization mechanisms and the design of surfactant crystal systems. This field will certainly grow in the coming years, and it will contribute to the engineering of new soft materials not only for food but also for cosmetics, pharmaceuticals, and biomedical applications.
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Affiliation(s)
- Anne-Laure Fameau
- L'Oréal Research and Innovation, 13 rue Dora Maar, 93400 Saint-Ouen, France
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, U.K
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21
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Ewens H, Metilli L, Simone E. Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate. Curr Res Food Sci 2021; 4:105-114. [PMID: 33748777 PMCID: PMC7957023 DOI: 10.1016/j.crfs.2021.02.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 11/28/2022] Open
Abstract
Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB). Important chocolate properties such as snap, and visual appearance are strongly dependent on the internal molecular arrangement (polymorph), size and shape, as well as the spatial distribution of CB crystals within the chocolate mix. In recent years confectionary companies have put increasing effort in developing novel chocolate recipes to improve the nutritional profile of chocolate products (e.g., by reducing the amount of high saturated fat and sugar content) and to counteract the increasing price of cocoa butter as well as sustainability issues related to some chocolate ingredients. Different reformulation strategies can dramatically affect the crystallization thermodynamic and kinetic behaviour of cocoa butter; therefore, affecting the structural and sensorial properties of chocolate. In this review we analyse how different reformulation strategies affect the crystallization behaviour of cocoa butter and, hence, the structural and sensorial properties of chocolate. In particular, this work discusses the effect of: (1) CB replacement with emulsions, hydrogels, oleogels and oleofoams; (2) CB dilution with limonene or cocoa butter equivalents; (3) replacement or reduction of the amount of sugar and milk in chocolate. We found that there is certainly potential for successful novel alternative chocolate products with controlled crystalline properties; however, further research is still needed to ensure sensory acceptance and reasonable shelf-life of these novel products.
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Affiliation(s)
- H. Ewens
- School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, United Kingdom
| | - L. Metilli
- School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, United Kingdom
| | - E. Simone
- School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, United Kingdom
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22
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Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106245] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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23
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Qiu C, Lei M, Lee WJ, Zhang N, Wang Y. Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol. Food Chem 2021; 350:129275. [PMID: 33601090 DOI: 10.1016/j.foodchem.2021.129275] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 01/08/2021] [Accepted: 01/29/2021] [Indexed: 10/22/2022]
Abstract
Oleofoams have emerged as attractive low-calorie aeration systems, but saturated lipids or large amount of surfactants are commonly required. Herein, an innovative strategy was proposed to create oleofoams using medium-long chain diacylglycerol (MLCD) and β-sitosterol (St). The oleofoams prepared using MLCD and St in ratios of 15:5 and 12:8 exhibited smaller bubble size and much higher stability. MLCD crystals formed rigid Pickering shell, whereby air bubbles acted as "active fillers" leading to enhanced rigidity. Both Pickering and network stabilization for the MLCD-St oleofoam provided a steric hindrance against coalescence. The gelators interacted via hydrogen bonding, causing a condensing effect in improving the gel elasticity. The oleofoams and foam-based emulsions exhibited a favorable capacity in controlling volatile release where the maximum headspace concentrations and partition coefficients showed a significantly decrease. Overall, the oleofoams have shown great potential for development of low-calorie foods and delivery systems with enhanced textural and nutritional features.
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Affiliation(s)
- Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Mengting Lei
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Ning Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
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24
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Foams of vegetable oils containing long-chain triglycerides. J Colloid Interface Sci 2021; 583:522-534. [DOI: 10.1016/j.jcis.2020.09.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 01/09/2023]
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25
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Callau M, Sow-Kébé K, Jenkins N, Fameau AL. Effect of the ratio between fatty alcohol and fatty acid on foaming properties of whipped oleogels. Food Chem 2020; 333:127403. [DOI: 10.1016/j.foodchem.2020.127403] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 06/05/2020] [Accepted: 06/20/2020] [Indexed: 02/06/2023]
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26
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Fameau AL, Saint-Jalmes A. Recent Advances in Understanding and Use of Oleofoams. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00110] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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27
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Mishra K, Bergfreund J, Bertsch P, Fischer P, Windhab EJ. Crystallization-Induced Network Formation of Tri- and Monopalmitin at the Middle-Chain Triglyceride Oil/Air Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:7566-7572. [PMID: 32520568 DOI: 10.1021/acs.langmuir.0c01195] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Crystalline glycerides play an important role in the formation of multiphase systems such as emulsions and foams. The stabilization of oil/water interfaces by glyceride crystals has been extensively studied compared to only few studies which have been dedicated to oil/air interfaces. This study investigates the crystallization and network formation of tripalmitin (TP) and monopalmitin (MP) at the middle-chain triglyceride (MCT) oil/air interface. TP crystals were found to crystallize in the bulk before aggregating as large rectangular crystal conglomerates at the MCT oil/air interface. This leads to the slow formation of a plastic deformable, macroscopic crystal layer with high interfacial rheological moduli. MP crystals form directly at the MCT oil/air interface resulting in a comparatively fast formation of an elastic deformable network. Crystals with tentacle-like morphology were found to be responsible for the network elasticity. In this work, we show how interfacial crystallization dynamics and mechanical strength can be linked to the molecular structure and crystallization behavior of glyceride crystals.
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Affiliation(s)
- Kim Mishra
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Jotam Bergfreund
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Pascal Bertsch
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Peter Fischer
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Erich J Windhab
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
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28
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Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel. Food Chem 2020; 312:126047. [DOI: 10.1016/j.foodchem.2019.126047] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 12/02/2019] [Accepted: 12/10/2019] [Indexed: 11/18/2022]
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29
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Guo Y, Cai Z, Xie Y, Ma A, Zhang H, Rao P, Wang Q. Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Compr Rev Food Sci Food Saf 2020; 19:759-800. [PMID: 33325163 DOI: 10.1111/1541-4337.12537] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 12/04/2019] [Accepted: 01/03/2020] [Indexed: 02/06/2023]
Abstract
Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.
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Affiliation(s)
- Yalong Guo
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Yanping Xie
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Aiqin Ma
- Shanghai Jiao Tong University Affiliated Sixth People's Hospital South Campus, Shanghai, P. R. China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
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30
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Grizopoulou S, Karagiorgou M, Karageorgiou V, Shao P, Petridis D, Ritzoulis C. Spontaneous Oleofoams from Water‐in‐Oil Emulsions. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12329] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Sofia Grizopoulou
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
| | - Maria Karagiorgou
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
| | - Vassilis Karageorgiou
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
| | - Ping Shao
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou Zhejiang 310014 China
| | - Dimitrios Petridis
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
| | - Christos Ritzoulis
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
- School of Food Science and BiotechnologyZhejiang Gongshang University Xiasha Hangzhou Zhejiang 310016 China
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31
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Saremnejad F, Mohebbi M, Koocheki A. Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids. Food Chem 2019; 293:49-56. [DOI: 10.1016/j.foodchem.2019.04.080] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/16/2019] [Accepted: 04/23/2019] [Indexed: 11/17/2022]
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33
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34
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Heymans R, Tavernier I, Danthine S, Rimaux T, Van der Meeren P, Dewettinck K. Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties. Food Funct 2018; 9:3143-3154. [DOI: 10.1039/c8fo00536b] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The time-temperature history of monoglyceride-oleogels has a large influence on the foamability and foam stability of the corresponding oil foams.
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Affiliation(s)
- Robbe Heymans
- Laboratory of Food Technology & Engineering
- Department of Food Technology
- Safety and Health
- Ghent University
- 9000 Gent
| | - Iris Tavernier
- Laboratory of Food Technology & Engineering
- Department of Food Technology
- Safety and Health
- Ghent University
- 9000 Gent
| | - Sabine Danthine
- Department of Food Science
- University of Liège
- 5030 Gembloux
- Belgium
| | - Tom Rimaux
- Vandemoortele R&D Centre
- 8870 Izegem
- Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group
- Department of Applied Analytical and Physical Chemistry
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Gent
| | - Koen Dewettinck
- Laboratory of Food Technology & Engineering
- Department of Food Technology
- Safety and Health
- Ghent University
- 9000 Gent
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35
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Heymans R, Tavernier I, Dewettinck K, Van der Meeren P. Crystal stabilization of edible oil foams. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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36
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Fameau AL, Saint-Jalmes A. Non-aqueous foams: Current understanding on the formation and stability mechanisms. Adv Colloid Interface Sci 2017; 247:454-464. [PMID: 28245904 DOI: 10.1016/j.cis.2017.02.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 02/16/2017] [Accepted: 02/17/2017] [Indexed: 10/20/2022]
Abstract
The most common types of liquid foams are aqueous ones, and correspond to gas bubbles dispersed in an aqueous liquid phase. Non-aqueous foams are also composed of gas bubbles, but dispersed in a non-aqueous solvent. In the literature, articles on such non-aqueous foams are scarce; however, the study of these foams has recently emerged, especially because of their potential use as low calories food products and of their increasing importance in various other industries (such as, for instance, the petroleum industry). Non-aqueous foams can be based on three different foam stabilizers categories: specialty surfactants, solid particles and crystalline particles. In this review, we only focus on recent advances explaining how solid and crystalline particles can lead to the formation of non-aqueous foams, and stabilize them. In fact, as discussed here, the foaming is both driven by the physical properties of the liquid phase and by the interactions between the foam stabilizer and this liquid phase. Therefore, for a given stabilizer, different foaming and stability behavior can be found when the solvent is varied. This is different from aqueous systems for which the foaming properties are only set by the foam stabilizer. We also highlight how these non-aqueous foams systems can easily become responsive to temperature changes or by the application of light.
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37
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Binks BP. Colloidal Particles at a Range of Fluid-Fluid Interfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:6947-6963. [PMID: 28478672 DOI: 10.1021/acs.langmuir.7b00860] [Citation(s) in RCA: 158] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The study of solid particles residing at fluid-fluid interfaces has become an established area in surface and colloid science recently, experiencing a renaissance since around 2000. Particles at interfaces arise in many industrial products and processes such as antifoam formulations, crude oil emulsions, aerated foodstuffs, and flotation. Although they act in many ways like traditional surfactant molecules, they offer distinct advantages also, and the area is now multidisciplinary, involving research in the fundamental science and potential applications. In this Feature Article, the flavor of some of this interest is given on the basis of recent work from our own group and includes the behavior of particles at oil-water, air-water, oil-oil, air-oil, and water-water interfaces. The materials capable of being prepared by assembling various kinds of particles at fluid interfaces include particle-stabilized emulsions, particle-stabilized aqueous and oil foams, dry liquids, liquid marbles, and powdered emulsions.
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Affiliation(s)
- Bernard P Binks
- School of Mathematics and Physical Sciences, University of Hull , Hull HU6 7RX, U.K
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Ultra-stable self-foaming oils. Food Res Int 2017; 95:28-37. [DOI: 10.1016/j.foodres.2017.02.020] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 02/07/2017] [Accepted: 02/26/2017] [Indexed: 11/23/2022]
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