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Han W, Chai X, Zaaboul F, Sun Y, Tan CP, Liu Y. Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion. Food Chem 2023; 427:136656. [PMID: 37393637 DOI: 10.1016/j.foodchem.2023.136656] [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: 12/04/2022] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 07/04/2023]
Abstract
The effect of different types of monoglycerides, including monopalmitin, capryl monoglyceride (GMB), and succinylated monoglyceride (GMSA) in combination with palm kernel stearin (PKS) and beeswax (BW), on the formation, crystal network structure, and partial coalescence properties of aerated emulsions (20 % w/w fat) was investigated. The stability of BW and PKS crystals with a 1 % concentration of GMSA and GMB, respectively, in the oil phase was lower than the other crystals. BW-GMSA and PKS-GMB crystals exhibited a lower crystallization rate, higher contact angles and no significant peak shift in the small-angle X-ray scattering results. The BW-GMSA and PKS-GMB emulsions had a lower nucleation rate in the bulk and a higher nucleation rate at the interface, resulting in a higher fraction of crystals adsorbed at the oil/water interface. This reduced the number of interfacial proteins and led to a high degree of partial coalescence and the formation of stable aerated networks.
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Affiliation(s)
- Wanjun Han
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Xiuhang Chai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yanwen Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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2
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Povey MJ, Ettelaie R, Lewtas K, Price A, Lai X, Sheng F. "Sounding" out crystal nuclei-A mathematical-physical and experimental investigation. J Chem Phys 2023; 158:2887908. [PMID: 37129304 DOI: 10.1063/5.0139811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Accepted: 04/12/2023] [Indexed: 05/03/2023] Open
Abstract
We outline techniques for the control and measurement of the nucleation of crystalline materials. Small angle x-ray scattering/wide angle x-ray scattering x-ray diffraction measurements are presented that demonstrate the impact of low power, continuous, non-cavitational ultrasound on the nucleation and crystallization of a wax-n-eicosane dissolved in a heptane/toluene solvent. A mathematical-physical approach based on the rectification of heat and mass transport by such a low power oscillating pressure field is outlined, and it is suggested that this approach be combined with dissipative particle dynamics computational modeling to develop a predictive method capable of modeling the impact of low power oscillating pressure fields (acoustics and ultrasonics) on a wide range of nucleating systems. Combining the ultrasound pitch and catch speed of sound measurements with low power harmonically oscillating pressure fields to monitor and control nucleation presents the prospect of entirely new industrially significant methods of process control in crystallization. It also offers new insights into nucleation processes in general. However, for the acoustic control technique to be widely applied , further theoretical and modeling work will be necessary since, at present, we are unable to predict the precise effect of low power ultrasound in any given situation.
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Affiliation(s)
- Megan J Povey
- School of Food Science and Nutrition, The University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rammile Ettelaie
- School of Food Science and Nutrition, The University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Ken Lewtas
- Lewtas Science and Technologies, Ltd., 264 Banbury Road, Oxford OX2 7DY, United Kingdom
| | - Andy Price
- Lewtas Science and Technologies, Ltd., 264 Banbury Road, Oxford OX2 7DY, United Kingdom
| | - Xiaojun Lai
- School of Chemical and Process Engineering, The University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Fei Sheng
- School of Chemical and Process Engineering, The University of Leeds, Leeds LS2 9JT, United Kingdom
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3
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Ouahrani S, Tzompa‐Sosa DA, Dewettinck K, Zaidi F. Oxidative stability, structural, and textural properties of margarine enriched with
Moringa oleifera
leaves extract. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sara Ouahrani
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Daylan Amelia Tzompa‐Sosa
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Ghent Belgium
| | - Koen Dewettinck
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Ghent Belgium
| | - Farid Zaidi
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
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4
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High internal phase emulsions stabilized by adsorbed sucrose stearate molecules and dispersed vesicles. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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Cholakova D, Glushkova D, Valkova Z, Tsibranska-Gyoreva S, Tsvetkova K, Tcholakova S, Denkov N. Rotator phases in hexadecane emulsion drops revealed by X-ray synchrotron techniques. J Colloid Interface Sci 2021; 604:260-271. [PMID: 34271488 DOI: 10.1016/j.jcis.2021.06.122] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 06/18/2021] [Accepted: 06/19/2021] [Indexed: 10/21/2022]
Abstract
HYPOTHESIS Micrometer sized alkane-in-water emulsion drops, stabilized by appropriate long-chain surfactants, spontaneously break symmetry upon cooling and transform consecutively into series of regular shapes (Denkov et al., Nature 2015, 528, 392). Two mechanisms were proposed to explain this phenomenon of drop "self-shaping". One of these mechanisms assumes that thin layers of plastic rotator phase form at the drop surface around the freezing temperature of the oil. This mechanism has been supported by several indirect experimental findings but direct structural characterization has not been reported so far. EXPERIMENTS We combine small- and wide-angle X-ray scattering (SAXS/WAXS) with optical microscopy and DSC measurements of self-shaping drops in emulsions. FINDINGS In the emulsions exhibiting drop self-shaping, the scattering spectra reveal the formation of intermediate, metastable rotator phases in the alkane drops before their crystallization. In addition, shells of rotator phase were observed to form in hexadecane drops, stabilized by C16EO10 surfactant. This rotator phase melts at ca. 16.6 °C which is significantly lower than the melting temperature of crystalline hexadecane, 18 °C. The scattering results are in a very good agreement with the complementary optical observations and DSC measurements.
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Affiliation(s)
- Diana Cholakova
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria
| | - Desislava Glushkova
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria
| | - Zhulieta Valkova
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria
| | - Sonya Tsibranska-Gyoreva
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria
| | - Krastina Tsvetkova
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria
| | - Slavka Tcholakova
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria
| | - Nikolai Denkov
- Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 James Bourchier Avenue, 1164 Sofia, Bulgaria.
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6
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Morris L, Simone E, Glover ZJ, Powell H, Marty-Terrade S, Francis M, Povey MJ. Dynamic monitoring of glycine crystallisation with low power ultrasound reflection spectroscopy. Chem Eng Res Des 2021. [DOI: 10.1016/j.cherd.2021.04.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Cheng J, Kan Q, Cao J, Dudu OE, Yan T. Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106580] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Mura E, Ding Y. Nucleation of melt: From fundamentals to dispersed systems. Adv Colloid Interface Sci 2021; 289:102361. [PMID: 33561567 DOI: 10.1016/j.cis.2021.102361] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/12/2021] [Accepted: 01/13/2021] [Indexed: 11/28/2022]
Abstract
The most evident aspects of a first order transition of a system from an old to a new phase, are the presence of a discontinuity at the interface between both phases and the thermal effects related to the latent heat exchanged with the surrounding environment. These effects are the result of a sequence of events promoted by thermodynamic conditions persisting over the equilibrium in a metastable state. The breakdown of metastability is promoted by infinitesimal energy fluctuations resulting in the germination of clusters of the new phase that can grow to a critical size (nucleus) and then develop or vanish. Examples of these sequences are common in various technological fields such as combustion, food processing, pharmaceutical manufacturing, condensation, and phase change heat transfer, etc. This work aims to highlight a logical path that leads the readers from the fundamental phenomenology to the most intricated aspects of the nucleation within dispersed systems such as oil-in-water emulsions. Differences between the homogeneous and heterogeneous mechanisms are, under the light of the Classical Nucleation Theory (CNT), presented in bulk and confined systems until defining a minimum confinement size. By collecting insights coming from a rich scientific literature mostly focused on the stability of emulsified systems, the discussion is then on the aspects related to the surface related mechanisms. Two main aspects are then considered: a) the wettability of the nucleating cluster by the surrounding melt; b) the affinity between the adsorbed layer, where a surfactant is located, and the oil melt phase (mainly n-alkanes and triacylglycerols with different moieties). In cases where nucleation is dominating over the dewetting of the nucleus, the contact angle can be considered as a constant value. The affinity in terms of molecular features between the surfactant and the oil phase can promote the template effect. Several factors seem to play a role in this interaction such as the thermal characteristics of the surfactant and comparable dimensions between the molecule (or fractions) of the dispersed compound and the tail of the surfactant.
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Affiliation(s)
- Ernesto Mura
- Global Energy Interconnection Research Institute Europe GmbH, Kantstr. 162, 10623 Berlin, Germany.
| | - Yulong Ding
- Birmingham Centre for Energy Storage & School of Chemical Engineering, Univ. of Birmingham, B15 2TT, UK
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9
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Kang T, Hoptowit R, Jun S. Effects of an oscillating magnetic field on ice nucleation in aqueous iron‐oxide nanoparticle dispersions during supercooling and preservation of beef as a food application. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13525] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Taiyoung Kang
- Department of Molecular Biosciences and Bioengineering University of Hawaii at Manoa Honolulu Hawaii USA
| | - Raymond Hoptowit
- Department of Molecular Biosciences and Bioengineering University of Hawaii at Manoa Honolulu Hawaii USA
| | - Soojin Jun
- Department of Human Nutrition, Food and Animal Sciences University of Hawaii at Manoa Honolulu Hawaii USA
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10
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Moens K, Tavernier I, Dewettinck K. Crystallization behavior of emulsified fats influences shear-induced partial coalescence. Food Res Int 2018; 113:362-370. [DOI: 10.1016/j.foodres.2018.07.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 06/14/2018] [Accepted: 07/03/2018] [Indexed: 11/28/2022]
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11
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Abstract
Nucleation in food colloids has been studied in detail using ultrasound spectroscopy. Our data show that classical nucleation theory (CNT) remains a sound basis from which to understand nucleation in food colloids and analogous model systems using n-alkanes. Various interpretations and modifications of CNT are discussed with regard to their relevance to food colloids. Much of the evidence presented is based on the ultrasound velocity spectrometry measurements which has many advantages for the study of nucleating systems compared to light scattering and NMR due to its sensitivity at low solid contents and its ability to measure true solid contents in the nucleation and early crystal growth stages. Ultrasound attenuation spectroscopy also responds to critical fluctuations in the induction region. We show, however, that a periodic pressure fluctuation such as a quasi-continuous (as opposed to a pulse comprising only a few pressure cycles) ultrasound field can alter the nucleation process, even at very low acoustic intensity. Thus care must be taken when using ultrasound techniques that the measurements do not alter the studied processes. Quasi-continuous ultrasound fields may enhance or suppress nucleation and the criteria to determine such effects are derived. The conclusions of this paper are relevant to colloidal systems in foods, pharmaceuticals, agro-chemicals, cosmetics, and personal products.
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Affiliation(s)
- Malcolm J W Povey
- School of Food Science and Nutrition, The University of Leeds, Leeds LS2 9JT, United Kingdom
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12
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Abramov S, Ahammou A, Karbstein HP. Influence of External Forces during Supercooling on Dispersion Stability during Melt Emulsification. Chem Eng Technol 2018. [DOI: 10.1002/ceat.201700586] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Serghei Abramov
- Karlsruhe Institute of Technology (KIT); Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT); Kaiserstrasse 12 76131 Karlsruhe Germany
| | - Abdeljaouad Ahammou
- Karlsruhe Institute of Technology (KIT); Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT); Kaiserstrasse 12 76131 Karlsruhe Germany
| | - Heike Petra Karbstein
- Karlsruhe Institute of Technology (KIT); Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT); Kaiserstrasse 12 76131 Karlsruhe Germany
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13
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Effect of Alkane Chain Length on Crystallization in Emulsions during Supercooling in Quiescent Systems and under Mechanical Stress. Processes (Basel) 2018. [DOI: 10.3390/pr6010006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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14
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Investigation of the influence of mean droplet size and shear rate on crystallization behavior of hexadecane-in-water dispersions. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.06.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Povey MJW. Applications of ultrasonics in food science - novel control of fat crystallization and structuring. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2016.12.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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Pinfield VJ, Forrester DM. Multiple scattering in random dispersions of spherical scatterers: Effects of shear-acoustic interactions. THE JOURNAL OF THE ACOUSTICAL SOCIETY OF AMERICA 2017; 141:649. [PMID: 28147598 DOI: 10.1121/1.4974142] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The propagation of acoustic waves through a suspension of spherical particles in a viscous liquid is investigated, through application of a multiple scattering model. The model is based on the multiple scattering formulation of Luppé, Conoir, and Norris [J. Acoust. Soc. Am. 131, 1113-1120 (2012)] which incorporated the effects of thermal and shear wave modes on propagation of the acoustic wave mode. Here, the model is simplified for the case of solid particles in a liquid, in which shear waves make a significant contribution to the effective properties. The relevant scattering coefficients and effective wavenumber are derived in analytical form. The results of calculations are presented for a system of silica particles in water, illustrating the dependence of the scattering coefficients, effective wavenumber, speed, attenuation on particle size and frequency. The results demonstrate what has already been shown experimentally; that the shear-mediated processes have a very significant effect on the effective attenuation of acoustic waves, especially as the concentration of particles increases.
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Affiliation(s)
- Valerie J Pinfield
- Chemical Engineering Department, Loughborough University, Loughborough LE11 3TU, United Kingdom
| | - Derek Michael Forrester
- Chemical Engineering Department, Loughborough University, Loughborough LE11 3TU, United Kingdom
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17
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Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Ribeiro HS, Gupta R, Smith KW, van Malssen KF, Popp AK, Velikov KP. Super-cooled and amorphous lipid-based colloidal dispersions for the delivery of phytosterols. SOFT MATTER 2016; 12:5835-5846. [PMID: 27174457 DOI: 10.1039/c6sm00601a] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Super-cooled and amorphous lipid-based colloids are highly desirable delivery systems because of their ability to encapsulate compounds in a soluble or in a non-crystalline state. In this study, we demonstrate the preparation and characterization of super-cooled and amorphous lipid-based nanoscale colloidal dispersions containing high concentrations of phytosterols (PSs). PSs are highly hydrophobic natural bioactive compounds that are known to significantly reduce blood cholesterol levels in humans, but are insoluble in water and are poorly soluble in common lipids such as triacylglycerols (TAGs). Using the ultrahigh pressure homogenization of pre-heated dispersions, followed by temperature quenching, colloidal dispersions with varying concentrations of PSs in the lipid phase are prepared. Long and medium chain TAGs in combination with a non-ionic surfactant are used. The particle size, morphology and stability are analysed by dynamic and static light scattering, electron microscopy, and X-ray diffraction. Rapid temperature quenching enables the formation of stable colloidal dispersions of 10 wt% PSs, more than five times the equilibrium solubility at room temperature. Super-cooled emulsions are formed using liquid TAG, whereas amorphous particles are formed in the case of solid TAG. In both cases, the complete suppression of the crystallization of both PSs and lipids is observed due to the nanoscale confinement. The colloidal dispersions are stable for at least four months. The insights of this work will help understand the colloid formation and particle morphology control in the development of delivery systems for hydrophobic bio-actives such as drugs, cosmeceuticals, nutraceuticals, nutritional and agricultural nanoscale formulations.
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Affiliation(s)
- H S Ribeiro
- Unilever R&D Colworth, Colworth Science Park, Sharnbrook, UK
| | - R Gupta
- Unilever R&D Colworth, Colworth Science Park, Sharnbrook, UK
| | - K W Smith
- Unilever R&D Colworth, Colworth Science Park, Sharnbrook, UK
| | - K F van Malssen
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
| | - A K Popp
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
| | - K P Velikov
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands. and Soft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, The Netherlands
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19
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Fletcher PD, Roberts NA, Urquhart C. Solubility behaviour, crystallisation kinetics and pour point: A comparison of linear alkane and triacyl glyceride solute/solvent mixtures. J IND ENG CHEM 2016. [DOI: 10.1016/j.jiec.2015.12.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Gregersen SB, Povey MJW, Andersen MD, Hammershøj M, Rappolt M, Sadeghpour A, Wiking L. Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500435] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | | | | | - Michael Rappolt
- School of Food Science and NutritionUniversity of LeedsLeedsUnited Kingdom
| | - Amin Sadeghpour
- School of Food Science and NutritionUniversity of LeedsLeedsUnited Kingdom
| | - Lars Wiking
- Department of Food ScienceAarhus UniversityTjeleDenmark
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21
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Abstract
The main food quality traits of interest using non-invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of non-invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, X-ray, biosensor, microwave and terahertz, are organized according to physical principle.
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Affiliation(s)
- Zou Xiaobo
- Agricultural Product Processing and Storage Lab
- School of Food and Biological Engineering
- Key Laboratory of Modern Agriculture Equipment and Technology
- Jiangsu University
- Zhenjiang
| | - Huang Xiaowei
- Agricultural Product Processing and Storage Lab
- School of Food and Biological Engineering
- Key Laboratory of Modern Agriculture Equipment and Technology
- Jiangsu University
- Zhenjiang
| | - Malcolm Povey
- School of Food Science and Nutrition
- the University of Leeds
- Leeds LS2 9JT
- UK
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22
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Lipid crystallization kinetics—roles of external factors influencing functionality of end products. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.04.005] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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