Rheological characterization of gel-in-oil-in-gel type structured emulsions

Green, tough, and heat-resistant: A GDL-induced strategy for starch-alginate hydrogels

Hydrogels fabricated by non-covalent interaction garnered significant attention for their eco-friendly and robust mechanical attributes, and are often used in food, medicine and other fields. Although starch-alginate hydrogels exhibit high adhesion and are environmentally sustainable, their applications are limited due to their low elasticity and hardness. Addressing this challenge, we introduce a solvent-induced strategy using glucolactone (GDL) to fabricate hydrogels with enhanced strength and thermal resilience. Utilizing corn starch with varying amylose contents, sodium alginate and calcium carbonate to prepare a double network structure. This GDL-induced hydrogel outperforms most previous starch-based hydrogels in mechanical robustness and thermal stability. Typical starch-alginate hydrogel had a homogeneous network structure and exhibited a high tensile stress of 407.57 KPa, and a high enthalpy value of 1857.67 J/g. This investigation furnishes a facile yet effective method for the synthesis of hydrogels with superior mechanical and thermal properties, thereby broadening the design landscape for starch-based hydrogels.

Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics

The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC0; formulated just with margarine). In addition, EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC.

Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions

Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.

The use of fluid-phase 3D printing to pattern alginate-gelatin hydrogel properties to guide cell growth and behaviourin vitro

Three-dimensional (3D) (bio)printing technology has boosted the advancement of the biomedical field. However, tissue engineering is an evolving field and (bio)printing biomimetic constructions for tissue formation is still a challenge. As a new methodology to facilitate the construction of more complex structures, we suggest the use of the fluid-phase 3D printing to pattern the scaffold's properties. The methodology consists of an exchangeable fluid-phase printing medium in which the constructions are fabricated and patterned during the printing process. Using the fluid-phase methodology, the biological and mechanical properties can be tailored promoting cell behaviour guidance and compartmentalization. In this study, we first assessed different formulations of alginate/gelatin to create a stable substrate capable to promote massive cell colonizationin vitroover time. Overall, formulations with lower gelatin content and 2-(N-morpholino)ethanesulfonic acid (MES) buffer as a solvent showed better stability under cell culture conditions and enhanced U2OS cell growth. Next, the fluid-phase showed better printing fidelity and resolution in comparison to air printing as it diminished the collapsing and the spread of the hydrogel strand. In sequence, the fluid-phase methodology was used to create functionalized alginate-gelatin-arginylglycylaspartic acid peptide (RGD) hydrogels via carbodiimides chemistry. The alginate-gelatin-RGD hydrogels showed an increase of 2.97-fold in cell growth and more spread substrate colonization in comparison to alginate-gelatin hydrogel. Moreover, the fluid-phase methodology was used to add RGD molecules to pre-determined parts of the alginate-gelatin substrate during the printing process promoting U2OS cell compartmentalization. In addition, different substrate stiffnesses were also created via fluid-phase by crosslinking the hydrogel with different concentrations of CaCl2during the printing process. As a result, the U2OS cells were also compartmentalized on the stiffer parts of the printings. Finally, our results showed that by combining stiffer hydrogel with RGD increasing concentrations we can create a synergetic effect and boost cell metabolism by up to 3.17-fold. This work presents an idea of a new printing process for tailoring multiple parameters in hydrogel substrates by using fluid-phase to generate more faithful replication of thein vivoenvironment.

Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process

Preconditioning processes in proteins play a crucial role in enhancing their functional properties as surface active agents. Whey protein isolate (WPI, 20 wt%) was preconditioned via temperature (WPIT, 90 °C) or ultrasound (WPIUS, 20 kHz, 80 % amplitude). FTIR and zeta potential analysis demonstrated the effect of the preconditioning process on the secondary structure and surface properties of WPI. WPI-Alginate:Inulin (AI) complex coacervates (CCWPI:AI) were formed at pH 3.0 using WPIT and WPIUS, and the associative electrostatic interactions between WPI-AI led to coacervation yields >90 %, influenced by the preconditioning process employed. Viscoelastic properties outlined a predominantly solid-like behavior (G´ > G"). The CCWPI:AI system based on WPIT showed enhanced strength and gel-like structure compared to the WPIUS-based system. Oil-in-water (O/W) emulgels were formed and stabilized with the CCWPI:AI complexes, exhibiting spherical droplets (93.3-292.8 μm), whereas texture and rheological properties highlighted the formation of gel-like systems. The centrifugation STEP technology was used to evaluate the physical stability of emulgels, WPIT-based emulgels displayed superior stability against creaming than untreated WPI and WPIUS-based emulgels. These findings provide a basis for developing emulgels with prolonged stability and tunable functional properties, tailoring enhanced viscoelastic and texture attributes to meet specific needs for industrial applications where gel-like properties are pursued.

Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution

Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.

Renewable whey-based hydrogel with polysaccharides and polyvinyl alcohol as a soil amendment for sustainable agricultural application

This work describes the preparation of a novel biopolymer hydrogel based on acid whey, cellulose derivatives and polyvinyl alcohol (PVA). The hydrogel was prepared and characterized with the aim of producing an environmentally-friendly soil amendment to increase water retention capacity of the soil. The findings showed considerable swelling properties of the hydrogels depending on the PVA content and crosslinking density. The samples with PVA in a concentration 2.5 % and 5 % were more rigid, the gel fraction increased with a subsequently decrease in their swelling capacity. The hydrogels crosslinked with 15 % of citric acid demonstrated a constant swelling ratio (SR) of around 500 % within 10 swelling/drying cycles. The hydrogels crosslinked with 10 % citric acid and supplemented with 1 % of PVA showed SR of 1000-1400 % caused by less crosslinked polymer network and increased pore volume for water uptake. It was found that hydrogel with a higher gel fraction had a stable structure. Supplementing PVA at 5 % extended the period of decomposition of the hydrogel material by almost 60 % in the soil environment and soil humidity was maintained for longer. Applying 2 % of the hydrogel 5PVA to soil increased the water retention capacity by 19 %.

Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review

Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.

Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels

Effects of different pH values (4-7) and whey protein isolate (WPI) concentrations (0.5-1.5%) were evaluated on physical, mechanical, and rheological properties of cold-set alginate-based soybean oil hybrid emulgels. The pH value changes were more effective than WPI concentration changes on emulgel properties. According to syneresis and texture profile analysis results, 1% WPI was selected as the optimum concentration. The XRD analysis showed that calcium alginate (CA) emulgel at pH 6 had a different peak at 2θ of 14.8°, likely indicating the highest amount of ion-bridging and maximum number of junction zones. The homogeneity of CA and CA + WPI emulgels (determined by image entropy analysis) decreased by pH reduction from 7 to 4, which can be related to acid-induced intermolecular interactions between alginate chains. The rheological properties of CA and CA + WPI emulgels revealed predominant elastic character (G' > G'') at different pH values. Creep test results showed that the relative recovery of emulgel prepared at pH 7 and 5 was 18.10 and 63.83%, respectively, suggesting pH reduction contributed to increase in the elastic component of material. The findings of this study can be applied for developing structured cold-set emulgels as solid fat replacers in meat and dairy products.

Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties

This study evaluates the characteristics of n-3-enriched meat spread that is in development for consumption by elderly individuals. Herein, flaxseed oil was used as a source of n-3 fatty acid, and macro- and nano-sized flaxseed oil emulsions (FOE) were prepared for the fabrication of meat spreads. As the level of FOE was increased in the meat spreads, significant increases in the levels of omega-3 fatty acids (α-linolenic acid) were observed. Emulsion stability and cooking loss were also improved in meat spreads formulated with FOE compared with those the control. In particular, the addition of FOE generated softer and less chewy meat, owing to its lower melting point and rheological properties. However, the high content of unsaturated fatty acids in the FOE-containing meat spreads increased their susceptibility to lipid oxidation meat. These findings indicate that FOE, particularly macro-sized FOE, has the potential for use in n-3 fatty acid enriched meat products that are intended for consumption by elderly individuals but need to be evaluated for their impacts on shelf-life and sensory quality.

Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread

BACKGROUND

Okara is the main waste of soy processing and represents a large economic and environmental burden. Nevertheless, the fibre and protein content of okara supports the upcycling of this critical waste. This study aimed at assessing the potentialities of okara as an innovative oil-structuring ingredient.

RESULTS

Structured emulsions containing up to 520 g oil kg^-1 and having oil holding capacity higher than 75% were prepared by high-shear mixing of okara with liquid oil. Microstructural analysis showed that the oil phase was evenly distributed in the okara matrix, probably due to the emulsification ability of the okara fibre-protein network. The performance of okara structured emulsions as palm margarine replacer were tested in the preparation of sweet bread. Okara emulsions (500 g oil kg^-1 ) resulted not only in a significant reduction of saturated fatty acids (>50%), but also in an increased protein and fibre content. Compared to the use of liquid oil solely, okara emulsions allowed reducing the oil released from bread loaf. Bread containing okara emulsion also presented physical and sensory properties similar to those of palm margarine bread, the only exception being a more perceivable oiliness and rancid defect, which are, however, easily preventable by applying appropriate formulation strategies.

CONCLUSION

The use of okara as innovative ingredient for oil structuring would answer the current demand for sustainable heathy diets, based on clean-label foods with low-saturated fat content, and increased protein and fibre supply. This approach would also allow the complete upcycling of this critical waste. © 2022 Society of Chemical Industry.

Influence of graphene oxide on rheology, mechanical, dielectric, and triboelectric properties of poly(vinyl alcohol) nanocomposite hydrogels prepared via a facile one step process

The present investigation aims to develop hydrogels with higher mechanical stability for triboelectric applications by adopting a simple method to fabricate a graphene oxide (GO) incorporated poly(vinyl alcohol) (PVA) nanocomposite hydrogel. Instead of the traditional repeated freeze-thaw method, high-shear solution mixing followed by solvent exchange with deionized water was adopted. Morphological observations showed dense and undulated microstructures in the nanocomposite hydrogel with increased GO concentration. Attenuated Total Reflection Fourier Transform Infrared spectroscopy confirmed a higher degree of intermolecular H-bonding between the hydroxyl group of PVA and oxygenated groups of GO, which leads to a robust gel formation. The formation of a robust PVA/GO nanocomposite hydrogel was examined through rheological investigations at room temperature. Nanoindentation analysis estimated a significant increase in hardness and Young's modulus of the nanocomposite hydrogels. Broadband dielectric spectroscopy showed the variation of the dielectric properties of the PVA/GO nanocomposite hydrogels with increased GO concentration. The PVA/GO nanocomposite hydrogels exhibited a maximum output voltage of 3.65 V at 0.075 wt% GO content during finger tapping experiment suggesting the potential for triboelectric applications. The extensive analysis demonstrates the influence of a very low concentration of GO on the variation of the morphology, rheology, mechanical, dielectric, and triboelectric properties of PVA/GO nanocomposite hydrogels.

The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions

The DMA technique was used to conduct experiments on the rheo-mechanical properties of emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch concentrations corresponding to the concentration of starch in water in the emulsions under analysis were used as control systems. The research showed that the rheo-mechanical properties of starch gels and starch–fat gels result from the conformational changes occurring within the structural elements of their spatial network. In starch gels, segments formed by complex associations of amylose chains are structural elements, whereas in starch–fat gels (emulsions) these are additionally amylose–fat complexes. Changes occurring during progressive retrogradation increase the degree of cross-linking in them. In starch gels, they are conditioned by the starch concentration, whereas in emulsions they are conditioned by the concentration of starch and the presence of fat. The parameters obtained by adjusting the Avrami equation to the data obtained with the DMA method enabled the determination of three forms of organisation of the dispersion structure of starch–fat systems. Each of these forms of structure organisation is conditioned by the concentration of starch in the emulsion system.

The Rheological Properties and Texture of Agar Gels with Canola Oil-Effect of Mixing Rate and Addition of Lecithin

This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar-oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared. The frequency sweep test was used (at 4 and 50 °C) within the linear viscoelastic region (LVR) in oscillatory measurement. The agar-oil mixture was cooled from 80 to 10 °C, enabling the obtainment of the gelling temperature. Texture profile analysis (TPA) and compression tests, as well as the acoustic emission method, were applied to analyse the texture of the gels. The syneresis and stability of gels during storage were also measure. The increase in mixing rate in the case of agar gel with canola oil causes an increase in the elastic component of materials as well hardness and gumminess. Also, samples prepared with the higher mixing rate have more uniform and stable structures, with small bubbles. The increase in the concentration of lecithin is ineffective due to the formation of gels with a weak matrix and low hardness, gumminess, and stability during storage.

Aggregation of konjac glucomannan by ethanol under low-alkali treatment

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Microstructure of KGM alcogels is distinct from that of normal KGM gels.

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Gel network of EAK_gel is more heterogeneous than that of EK_gel.

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Ethanol arranges the aggregation of deacetylated KGM chains.

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Both structure and function of KGM aggregates are altered by ethanol and alkali.

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Solvent quality deterioration drives the formation of low-alkali KGM alcogels.

Utilizing ethanol in konjac glucomannan (KGM) gelation has important food processing applications. Typically, ethanol positively impacts the formation of low-alkali KGM gels and dramatically changes their physical properties, but the role of ethanol on the aggregation of KGM chains and the resultant gelation is less well understood. This study presents the distinct microstructures of low-alkali KGM gels incorporating ethanol. The fibril diameter and mesh size were determined to be 262.3 ± 22.3 nm and 2.680 ± 0.035 μm in average, contributing to a higher degree of anisotropy of such a gel network. Ethanol favors intermolecular aggregation by increasing the R_g of small-sized aggregates to 2.10 nm. The FTIR and temperature-cycled rheological studies suggest there are hydrophobic interactions stabilizing the gel network with the assistance of hydrogen bonds. The spatial confinement of deacetylated KGM chains as the solvent quality deteriorates by incorporating ethanol may arrange the aggregation and induce the structural reorganization in gel formation.

A review on octenyl succinic anhydride modified starch-based Pickering-emulsion: Instabilities and ingredients interactions

Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles. These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G'), the viscous modulus (G″), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared systems were evaluated by physical and chemical stability and structural and rheological properties. It was found that all bigel formulations were self-standing with no signs of phase separation at ambient temperature immediately after preparation and after two weeks of storage at 4 °C temperature. The lingonberry pomace addition affected grainy structure formation with homogenous and uniform distribution of fiber particles throughout the bigel matrix and it also altered the colour of the bigels toward a purple-red. Texture, rheological properties and colour of the spread formulations were affected by the type of the structuring agent as well as the lecithin concentration. The presence of the lingonberry pomace enhanced the resistance of the bigel samples to the oxidation process and it was confirmed by the DPPH^• inhibition, peroxide value and oxipress test. Overall, the formulated bigel-based spreads could be beneficial and had a potential application as healthier fat spreads and be a source of dietary fibers (11 g of fibre per 100 g of the spread).

Marrying the incompatible for better: Incorporation of hydrophobic payloads in superhydrophilic hydrogels

HYPOTHESIS

The entrapment of lyophobic in superhydrophilic hydrogels is challenging because of the intrinsic incompatibility between hydrophobic and hydrophilic molecules. To achieve such entrapment without affecting the hydrogel's formation, the electrospinning of nanodroplets or nanoparticles with a water-soluble polymer could reduce the incompatibility through the reduction of interfacial tension and the formation of a barrier film preventing coalescence or aggregation.

EXPERIMENTS

Nanodroplets or nanoparticles dispersion are electrospun in the presence of a hydrophilic polymer in hydrogel precursors. The dissolution of the hydrophilic nanofibers during electrospinning allows a redispersion of emulsion droplets and nanoparticles in the hydrogel's matrix.

FINDINGS

Superhydrophilic hydrogels with well-distributed hydrophobic nanodroplets or nanoparticles are obtained without detrimentally imparting the viscosity of hydrogel's precursors and the mechanical properties of the hydrogels. Compared with the incorporation of droplets without electrospinning, higher loadings of hydrophobic payload are achieved without premature leakage. This concept can be used to entrap hydrophobic agrochemicals, drugs, or antibacterial agents in simple hydrogels formulation.

Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60-43.96 µm and HIPEs: 8.74-20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G' and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes.

Fine Cryo-SEM Observation of the Microstructure of Emulsions Frozen Via High-Pressure Freezing

An emulsion, a type of soft matter, is complexed with at least two materials in the liquid state (e.g., water and oil). Emulsions are classified into two types: water-in-oil (W/O) and oil-in-water (O/W), depending on the strength of the emulsifier. The properties and behavior of emulsions are directly correlated with the size, number, localization, and structure of the dispersed phases in the continuous phase. Therefore, an understanding of the microstructure comprising liquid-state emulsions is essential for producing and evaluating these emulsions. Generally, it is impossible for conventional electron microscopy to examine liquid specimens, such as emulsion. Recent advances in cryo-scanning electron microscopy (cryo-SEM) could allow us to visualize the microstructure of the emulsions in a frozen state. Immersion freezing in slush nitrogen has often been used for preparing the frozen samples of soft matters. This preparation could generate ice crystals, and they would deform the microstructure of specimens. High-pressure freezing contributes to the inhibition of ice-crystal formation and is commonly used for preparing frozen biological samples with high moisture content. In this study, we compared the microstructures of immersion-frozen and high-pressure frozen emulsions (O/W and W/O types, respectively). The cryo-SEM observations suggested that high-pressure freezing is more suitable for preserving the microstructure of emulsions than immersion freezing.

Development of an electrically responsive hydrogel for programmable in situ immobilization within a microfluidic device

A novel microfluidic channel device with programmable in situ formation of a hydrogel 3D network was designed. A biocompatible hybrid material consisting of iron ion-crosslinked alginate was used as the active porous medium. The sol-gel transition of the alginate was controlled by the oxidation state of Fe ions and regulated by an external electrical signal through an integrated gold plate electrode. The SEM images, FT-IR analysis, and rheological test demonstrated that homogeneous yet programmable hydrogel films were formed. The higher the concentration of the crosslinker (Fe(iii)), the smaller the pore and mesh size of the hydrogel. Moreover, the hydrogel thickness and volume were tailored by controlling the deposition time and the strength of electric current density. The as-prepared system was employed as an active medium for immobilization of target molecules, using BSA as a drug-mimicking protein. The reductive potential (activated by switching the current direction) caused dissolution of the hydrogel and consequently the release of BSA and Fe. The diffusion of the entrapped molecules was optimally adjusted by varying the dissolution conditions and the initial formulations. Finally, the altering electrical conditions confirm the programmable nature of the electrically responsive material and highlight its wide-ranging application potential.

Agarose Stearate-Carbomer940 as Stabilizer and Rheology Modifier for Surfactant-Free Cosmetic Formulations

Some commonly used surfactants in cosmetic products raise concerns due to their skin-irritating effects and environmental contamination. Multifunctional, high-performance polymers are good alternatives to overcome these problems. In this study, agarose stearate (AS) with emulsifying, thickening, and gel properties was synthesized. Surfactant-free cosmetic formulations were successfully prepared from AS and carbomer₉₄₀ (CBM₉₄₀) mixed systems. The correlation of rheological parameter with skin feeling was determined to study the usability of the mixed systems in cosmetics. Based on rheological analysis, the surfactant-free cosmetic cream (SFC) stabilized by AS-carbomer₉₄₀ showed shear-thinning behavior and strongly synergistic action. The SFC exhibited a gel-like behavior and had rheological properties similar to commercial cosmetic creams. Scanning electron microscope images proved that the AS-CBM₉₄₀ network played an important role in SFC’s stability. Oil content could reinforce the elastic characteristics of the AS-CBM₉₄₀ matrix. The SFCs showed a good appearance and sensation during and after rubbing into skin. The knowledge gained from this study may be useful for designing surfactant-free cosmetic cream with rheological properties that can be tailored for particular commercial cosmetic applications. They may also be useful for producing medicine products with highly viscous or gel-like textures, such as some ointments and wound dressings.

Synthesis of a Stable Benzoxazole Gel from an Imine Gel for Adsorption and Catalysis

Developing stable gel materials for adsorption and catalysis is one of the major themes of gel materials. However, it has been proven to be challenging to achieve them from small molecules. Herein, an imine gel is developed from tetra-aldehyde 4-{2,2-bis[(4-formylphenoxy)methyl]-3-(4-formylphenoxy)propoxy}benzaldehyde (A4) and 3,3'-dihydroxybenzidine (B2) based on dynamic covalent chemistry. The unstable A4B2-imine gel is further converted into a stable aromatic benzoxazole-linked A4B2-benzoxazole gel via oxidative cyclization, which has significantly improved chemical stability under acidic and basic conditions. Benefiting from the stability under acidic conditions, the A4B2-benzoxazole gel is used for Pd(II) adsorption and the adsorption capacity is 250 mg g^-1. After PdCl₂ immersion and reduction, palladium nanoparticles with a size distribution of 1.3-14.7 nm are encapsulated by the network structure of the stable porous benzoxazole gel matrix. The Pd@A4B2-benzoxazole gel exhibits high catalytic activity toward the reduction of toxic hexavalent chromium Cr(VI) (reaction rate constant = 0.0377 min^-1), while there is no significant decrease in the catalytic efficiency after five cycles.

Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization

The current work aimed to prepare emulsion gels based on European eel skin gelatin (ESG). The results revealed that the ESG exhibited interesting antioxidant and functional properties in a dose-dependent manner. The ESG has a gel strength of 354.86 g and high gelling and melting temperatures of about 33 and 43 °C, respectively. Hence, based on its interesting gelling ability, the ESG-based gel was employed to stabilize European eel oil (EO) emulsions. In this context, two emulsions were prepared by homogenization or homogenization followed by sonication at EO:ESG weight ratios of 1:2 and 1:4. The physicochemical, textural, structural and thermal properties of emulsion gelatin-based gels (EGGs) were evaluated. The EGGs had a rigid and a cohesive gel network, according to the textural and microstructural analysis. Structural and thermogravimetric analyses showed the effective entrapment of EO in the ESG gel network.

Rheological and Nutritional Assessment of Dysphagia-Oriented New Food Preparations

Dysphagia that involves difficulty swallowing food and liquids is a symptom of different diseases. In some cases, patients who experience this symptom should be fed with modified consistency foods. Dysphagia is often accompanied by malnutrition and dehydration and an interesting approach to dealing with these conditions is to provide patients with nutrient-rich foods. In this study, two new food formulations for dysphagia patients are proposed: a cereal-based protein meal and a vegetable cream. The nutritional and rheological characteristics of the two innovative preparations were assessed and compared with those of commercial products. The proposed protein meal formulations meet the criteria for the “high protein” claim and the vegetable cream meets those of the “source of fiber” claim. The rheological investigation revealed that the flow properties of the innovative formulations were comparable to those of the commercial ones. Based on these preliminary outcomes, this investigation represents an interesting perspective potentially valuable to enlarge the offer of possibilities for people suffering from swallowing disorders.

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.

Cellulose Nanofibers for Encapsulation and Pluripotency Preservation in the Early Development of Embryonic Stem Cells

Materials for three-dimensional cultures aim to reproduce the function of the extracellular matrix, enabling cell adhesion and growth by remodeling the environment. However, embryonic stem cells (ESCs) must develop in environments that prevent adhesion and preserve their pluripotency. In this study, we used cellulose nanofiber hydrogels to mimic the developing conditions required for ESCs. These plant-based hydrogels are simultaneously biocompatible and exogenous to mammalian cells, preventing remodeling and attachment. The storage modulus of these hydrogels could be fine-tuned by varying the degree of oxidation to enable selective degradation. The ESCs proliferated in the artificial environment, forming increasingly large embryoid bodies for 15 days. Unlike traditional cultures in which ESCs begin differentiating upon the removal of the chemical inhibition, the expression of pluripotency markers in the ESC population remained high for the entire two weeks. Cellulase from Trichoderma reesei was used to retrieve the ESC cultures selectively. The proposed unique system is a prospective model with which to study the early development of embryonic cells, as well as a nonchemical method of preserving undifferentiated populations of ESCs.

Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration

There is increasing interest in the development of low-oil emulsion gels, but little is known about fabrication of low-oil emulsion gels by adjusting oil phase. Here, we reported a facile strategy to produce an ultrastable (at least 6 months) low-oil (25% oil) emulsion gels by solidifying the oil phase. The formation and stabilization mechanisms were explored. Beeswax (BW) encased liquid oil within the crystal network, forming solidified droplets. These solidified droplets promoted droplet-droplet interaction and tended to form network, further promoting gelling. Both linear and nonlinear rheology strongly supported the fact that BW enhanced the interaction of solidified droplets and strengthened the gel structure. Finally, we utilized low-oil emulsion gels as a delivery system of curcumin. The storage stabilities of curcumin at 4 and 20 °C were improved with 1, 3 and 5 wt% BW concentrations. This strategy greatly enriches emulsion gel formulations and their applications in foods.

Preparation and characterization of 12-HSA-based organogels as injectable implants for the controlled delivery of hydrophilic and lipophilic therapeutic agents

Organogels prepared with low molecular weight organogelators to structure liquid oils represent excellent matrices for the controlled delivery of a wide variety of drug molecules. Although studies on organogel systems are reported in the literature, relatively few investigate their potential as gels formed in situ intended for drug delivery. This study reports the development of injectable subcutaneous 12- hydroxystearic acid (12-HSA) organogels for the delivery of both lipophilic and hydrophilic drugs. The rheological characterization (flow, dynamic temperature ramp and amplitude oscillatory measurements) and physicochemical properties (syringeability, swelling and degradation studies), as well as permeability and cytotoxicity were analyzed to gain insights into the influence of the gel composition (surfactant addition, organogelator concentration) on the gelation process and organogel properties. Sol-gel phase transition temperature (Tgel) and gel-sol phase transition temperature (Tmelt) were determined by the tube-inverting method and complementary rheology studies. An increase in 12-HSA concentration led to an augmentation in gel strength and storage (G') and loss (G″) moduli values, evidencing the self-assembly of crystalline gelator structure entrapping the oil phase into a three-dimensional (3D) network. The addition of polysorbate 80 (Tween 80, T80) surfactant molecules in the system caused a weaker gel-like structure, with lower flow rate during syringeability assays, despite its lower apparent viscosity compared to those of 12-HSA organogels. In addition, the swelling studies of 12-HSA/12-HSA T80 organogels as a function of time in phosphate buffered saline (PBS) revealed that the erosion rates were modulated by the organogel compositions. The permeability of acyclovir (ACV) and clotrimazole (CTM), hydrophilic and lipophilic model drugs, respectively, loaded in 12-HSA-based organogels, was assessed in Franz diffusion cells. Organogel-loaded drugs presented lower in vitro release rates and ex vivo drug permeabilities compared to the corresponding drug solutions. Furthermore, 12-HSA T80 organogel could slow down the release of ACV by a factor of about 2.6-fold, up to 6 h, compared to CTM-loaded 12-HSA organogels. Finally, the cytotoxicity of 12-HSA-based organogels was evaluated through in vitro cell viability assays in human foreskin fibroblasts (HFF). Increased 12-HSA concentration resulted in higher cytotoxic effect, with a higher test sensitivity observed for the 3D collagen-embedded cell layer setup matrix versus 2-D cell cultures. Our results support the hypothesis that 12-HSA-based organogels are promising systems for controlled drug delivery as in situ-forming implants.

Latest advances in imaging techniques for characterizing soft, multiphasic food materials

Over the last two decades, the development and production of innovative, customer-tailored food products with enhanced health benefits have seen major advances. However, the manufacture of edible materials with tuned physical and organoleptic properties requires a good knowledge of food microstructure and its relationship to the macroscopic properties of the final food product. Food products are complex materials, often consisting of multiple phases. Furthermore, each phase usually contains a variety of biological macromolecules, such as carbohydrates, proteins and lipids, as well as water droplets and gas bubbles. Micronutrients, such as vitamins and minerals, might also play an important role in determining and engineering food microstructure. Considering this complexity, highly advanced physio-chemical techniques are required for characterizing the microstructure of food systems prior to, during and after processing. Fast, in situ techniques are also essential for industrial applications. Due to the wide variety of instruments and methods, the scope of this paper is focused only on the latest advances of selected food characterization techniques, with emphasis on soft, multi-phasic food materials.

Development and characterisation of bilayered periosteum-inspired composite membranes based on sodium alginate-hydroxyapatite nanoparticles

BACKGROUND AND AIM

Membranes for guided bone regeneration should have a mechanical structure and a chemical composition suitable for mimicking biological structures. In this work, we pursue the development of periosteum-inspired bilayered membranes obtained by crosslinking alginate with different amounts of nanohydroxyapatite.

EXPERIMENTS

Alginate-nanohydroxyapatite interaction was studied by rheology and infrared spectroscopy measurements. The membranes were characterized regarding their tensile strength, degradation and surface morphology. Finally, cell cultures were performed on each side of the membranes.

FINDINGS

The ionic bonding between alginate polysaccharide networks and nanohydroxyapatite was proven, and had a clear effect in the strength and microstructure of the hydrogels. Distinct surface characteristics were achieved on each side of the membranes, resulting in a highly porous fibrous side and a mineral-rich side with higher roughness and lower porosity. Moreover, the effect of amount of nanohydroxyapatite was reflected in a decrease of the membranes' plasticity and an increment of degradation rate. Finally, it was proved that osteoblast-like cells proliferated and differentiated on the mineral-rich side, specially when a higher amount of nanohydroxyapatite was used, whereas fibroblasts-like cells were able to proliferate on the fibrous side. These periosteum-inspired membranes are promising biomaterials for guided tissue regeneration applications.

Widely Adaptable Oil-in-Water Gel Emulsions Stabilized by an Amphiphilic Hydrogelator Derived from Dehydroabietic Acid

A surfactant, R-6-AO, derived from dehydroabietic acid has been synthesized. It behaves as a highly efficient low-molecular-weight hydrogelator with an extremely low critical gelation concentration (CGC) of 0.18 wt % (4 mm). R-6-AO not only stabilizes oil-in-water (O/W) emulsions at concentrations above its critical micelle concentration (cmc) of 0.6 mm, but also forms gel emulsions at concentrations beyond the CGC with the oil volume fraction freely adjustable between 2 % and 95 %. Cryo-TEM images reveal that R-6-AO molecules self-assemble into left-handed helical fibers with cross-sectional diameters of about 10 nm in pure water, which can be turned to very stable hydrogels at concentrations above the CGC. The gel emulsions stabilized by R-6-AO can be prepared with different oils (n-dodecane, n-decane, n-octane, soybean oil, olive oil, tricaprylin) owing to the tricyclic diterpene hydrophobic structure in their molecules that enables them to adopt a unique arrangement in the fibers.

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W₁ (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W₂ (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.

Fabrication of Novel Hierarchical Multicompartment Highly Stable Triple Emulsions for the Segregation and Protection of Multiple Cargos by Spatial Co-encapsulation

High-order multiple emulsions are of great interest in both fundamental research and industrial applications as vehicles for their encapsulation capability of actives. In this work, we report a hierarchically multicompartmental highly stable triple emulsion by emulsifying and assembling of natural Quillaja saponin. Water-in-oil-in-(oil-in-water) (W₂/O₂/(O₁/W₁)) triple emulsion indicates that the compartmented system consisted of surfaced saponin-coated nanodroplets (SNDs) and dispersed oil globules, which in turn contained smaller aqueous droplets. The effects of formulation parameters, including lipophilic emulsifier content, oil fraction, and SND concentration, on the formation of multiple emulsions were systematically investigated. The assembly into fibrillar network of SNDs at the outer oil-water interface effectively protected the triple emulsion droplets against flocculation and coalescence, and strongly prevented the osmotic-driven water diffusion between the internal water droplets and the external water phase, thus contributing to superior stability during 180 days storage. All of these characteristics make the multicompartmentalized emulsions suitable to co-encapsulate a hydrophilic bioactive (gardenia blue) and two hydrophobic bioactives (eapsanthin and curcumin) in a single emulsion droplet hierarchically for the segregation and protection of multiple cargos. This approach offers a promising route toward accessing the next generation of functional deliveries and encapsulation strategies.

Rheological Characterization of Hydrogels from Alginate-Based Nanodispersion

The interest toward alginate and nanoemulsion-based hydrogels is driven by the wide potential of application. These systems have been noticed in several areas, ranging from pharmaceutical, medical, coating, and food industries. In this investigation, hydrogels prepared through in situ calcium ion release, starting from lemongrass essential oil nanodispersions stabilized in alginate aqueous suspensions in the presence of the nonionic surfactant Tween 80, were evaluated. The hydrogels prepared at different concentrations of oil, alginate, and calcium were characterized through rheological tests. Flow curves demonstrate that the hydrogels share shear thinning behavior. Oscillatory tests showed that the strength of the hydrogel network increases with the crosslinker increase, and decreases at low polymer concentrations. The hydrogels were thixotropic materials with a slow time of structural restoration after breakage. Finally, by analyzing the creep recovery data, the hydrogel responses were all fitted to the Burger model. Overall, it was demonstrated that the presence of essential oil in the proposed hydrogels does not affect the mechanical characteristics of the materials, which are mainly influenced by the concentration of polymer and calcium as a crosslinker.

A novel thixotropic magnesium phosphate-based bioink with excellent printability for application in 3D printing

The emergence of 3D bioprinting is expected to solve the present puzzle in the field of regenerative medicine. However, the appropriate bioink was lacking due to the rigorous requirement of high printability and biocompatibility, which was often contradictory. In this study, a novel thixotropic magnesium phosphate-based gel (TMP-BG) was prepared and its application in 3D printing was explored. The stable gel could be synthesized by adjusting the ratio of ternary reactants (NaOH, Mg(OH)₂, and H₃PO₄). Moreover, the structure, morphology, particle size and composition of TMP-BG were characterized. Furthermore, the rheological and thixotropic behaviors and degradation of TMP-BG were investigated. The printability of TMP-BG was tested by using the extrusion-based 3D printer. The biocompatibility of TMP-BG was evaluated in vitro. The composition of TMP-BG was MgNa₃H(PO₄)₂, which was of nanometer and sub-micro scale and easily formed a complex three-dimensional porous structure. Rheological results showed that the gel had notable shear thinning behavior and good thixotropy, which could provide the TMP-BG with injectability and formability simultaneously. In addition, the thixotropic mechanisms of TMP-BG were speculated to be a model of "house of cards". Finally, TMP-BG could be printed into large-sized and different complex three-dimensional structures. Results of the MG-63 cell viability and cell proliferation confirmed the biocompatibility of TMG-BG. The present newly developed TMP-BG has the potential to be used as 3D printing bioink involving living cells for future applications in regenerative medicine.

Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection

A gelled multiple water-in-oil-in-water (W₁/O/W₂) emulsion was successfully developed by the unique combination of emulsifying and gelation properties of natural glycyrrhizic acid (GA) nanofibrils, assembling into a fibrillar hydrogel network in the continuous phase. The multiple emulsion gels had relatively homogeneous size distribution, high yield (85.6-92.5%), and superior storage stability. The multilayer interfacial fibril shell and the GA fibrillar hydrogel in bulk can effectively protect the double emulsion droplets against flocculation, creaming, and coalescence, thus contributing to the multiple emulsion stability. Particularly, the highly viscoelastic bulk hydrogel had a high storage modulus, which was found to be able to strongly prevent the osmotic-driven water diffusion from the internal water droplets to the external water phase. We show that these multicompartmentalized emulsion gels can be used to encapsulate and protect photosensitive water-soluble cargos by loading them into the internal water droplets. These stable multiple emulsion gels based on natural, sustainable saponin nanofibrils have potential applications in the food, pharmaceutical, and personal care industries.

Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast

BACKGROUND

Different techniques have been applied to alter myofibril protein (MP) structure, which further promotes protein-protein interactions and influencing the MP gelling characteristics. Influence of BslA from natto food (protein concentration, 30 mg mL^-1 ; at 0.001, 0.005, 0.01, 0.05 and 0.1 g kg^-1 ) on the characteristics of MP gel of chicken breast was investigated.

RESULTS

Results show that cooking loss significantly (P < 0.05) decreased with increased percentage of BslA. Hardness of MP gel did not significantly change at 0.01 g kg^-1 BslA. Differential scanning calorimetry disclosed that MP was modified by the addition of BslA. Moreover, BslA produced a high value of storage modulus (G') and low value of phase angle (tan δ) during heating, especially at 0.01 g kg^-1 . Analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis proved the formation of higher-molecular-weight polymers by developing non-disulfide covalent bonds between MP at 0.01 g kg^-1 BslA. Surface hydrophobicity of the MP gel was decreased with increased percentage of BslA. Scanning electron microscopy confirmed the increasing number of uniform cavities of MP gel with the increased percentage of BslA.

CONCLUSION

Addition of 0.01 g kg^-1 BslA significantly improved the water holding capacity and rheological properties of MP by developing non-disulfide covalent bonds. © 2017 Society of Chemical Industry.