Influence of the concentration of a polyoxyethylene glycerol ester on the physical stability of submicron emulsions

Complete biodegradability assessment of polyoxyethylene glycerol ester non-ionic surfactant: Aerobic, anaerobic, combined biodegradation and inhibitory effects

Aerobic and anaerobic biodegradability have become one of the most relevant characteristics for all contaminants. This is especially important in case of surfactants, which are discharged in wastewater treatment plants or directly into the aquatic bodies. The aim of this study is the integral assessment of the biodegradability of the non-ionic surfactant polyoxyethylene glycerol ester PGE-OE17. The aerobic and anaerobic biodegradation of PGE-OE17 was evaluated at different initial surfactant concentrations, and the evolution of the toxicity of the surfactant and its by-products was followed during the aerobic and anaerobic processes using bacteria Vibrio fischeri. PGE-OE17 was not completely biodegradable neither aerobically nor anaerobically, and the increase in the initial surfactant concentration had a negative effect in the biodegradation. Toxicity of the surfactant solutions and degradation by-products had a first increase followed by a gradual decrease during both tests, revealing that toxic substances released can harm the microorganisms and therefore hinder the biodegradation. Additionally, combined aerobic-anaerobic biodegradation tests were performed, consisting in a first aerobic treatment of different duration and initial concentration, followed by a complete anaerobic treatment. Results showed that a balance between aerobic and anaerobic biodegradation duration can maximize the biodegradation rates in comparison with only aerobic or anaerobic tests.

Development of a Clean Label Mayonnaise Using Fruit Flour

Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture profile analysis and rheology-small amplitude oscillatory measurements were performed to evaluate the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity, and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours that compose them. Nectarine mayonnaise showed the most promising results in terms of texture and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g).

Multidimensional Mass Spectrometry of Multicomponent Nonionic Surfactant Blends

Ultraperformance liquid chromatography (UPLC) and ion mobility (IM) spectrometry were interfaced with mass spectrometry (MS) and tandem mass spectrometry (MS/MS) to characterize a complex nonionic surfactant mixture. The surfactant was composed of a glycerol core, functionalized with poly(ethylene oxide) units (PEO_n) that were partially esterified by caprylic and/or capric acid. Reversed-phase UPLC classified the blend based on polarity into four groups of eluates, corresponding to compounds with zero, one, two, or three fatty acid residues. Additional separation within each eluate group was achieved according to the length of the fatty acid chains. Coeluting molecules of similar polarity were dispersed in the gas phase by their collision cross section in the IM dimension. Performed in series, UPLC and IM allowed for the separation and detection of several isomeric and isobaric blend constituents, thereby enabling their isolation for conclusive MS/MS analysis to confirm or elucidate their primary structures and architectures (overall four-dimensional, 4D, characterization).

Optimization of a green emulsion stability by tuning homogenization rate

This study has been focused on the development of stable emulsions using ecofriendly ingredients and taking into account that energy requirements should be minimized.