Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization

A few protein- and polysaccharide-based particles have shown promising potential as stabilizers in multi-phase food systems. By incorporating polymer-based particles and modifying the wettability of colloidal systems, it is possible to create particle-stabilized emulsions with excellent stability. A Pickering emulsifier (AGMs) with better emulsifying properties was obtained by the Maillard reaction between acid-hydrolysed agar and gelatin. Laser confocal microscopy imaging revealed that AGMs particles can be used as solid emulsifiers to produce a typical O/W Pickering emulsion, with AGMs adsorbing onto the droplet surface to form a dense interfacial layer. Cryo-scanning electron microscopy analysis showed that AGMs self-assembled into a three-dimensional network structure, which prevented droplets aggregation through strong spatial site resistance, contributing to emulsion stabilization. These emulsions exhibited stability within a pH range of 1 to 11, NaCl concentrations not exceeding 300 mM, and at temperatures below 80 °C. The most stable emulsion oil-water ratio was 6:4 at a particle concentration of 0.75 % (w/v). AGMs-stabilized Pickering emulsion was utilized to create a semi-solid mayonnaise as a replacement for hydrogenated oil. Rheological analysis demonstrated that low-fat mayonnaise stabilized with AGMs exhibited similar rheological behavior to traditional mayonnaise, offering new avenues for the application of Pickering emulsions in the food industry.

Composite hydrogels fabricated from konjac glucomannan and gellan gum: Rheological characterization and their potential application in sustainable agriculture

In this study, konjac glucomannan (KG) was incorporated in high acyl gellan (HAG) and low acyl gellan (LAG) hydrogels in different ratios. The addition of KG increased pseudoplasticity and thermal hysteresis values of the hydrogels. Improvement in elasticity and water holding capacity (WHC) was observed in KG-LAG hydrogels. The highest WHC (98.5 %) was observed for 1K1H (KG:HAG = 1:1) and 3K7L (KG:LAG = 3:7) hydrogels. The crystallinity of the composite hydrogels was lower than hydrogels prepared from individual biopolymers. The hydrogels exhibited a rough surface with minute pores in the cross-section, due to the aggregation of glucomannan on the gellan network in the composite hydrogels. While HAG and 1K1H hydrogels exhibited greater swelling at low pH (3.0), LAG and 3K7L exhibited greater swelling at high pH (11.0). At pH 7.0, the hydrogels exhibited swelling indices >300 %. Incorporation of 1K1H hydrogel at 10 % (w/w) in sandy loamy soil under semi-arid conditions increased the germination of fenugreek microgreens from 60 % to 80 % on the 15th day. Furthermore, the moisture evaporation rate of the soil reduced from 35 % to <15 %, positively impacting the physicochemical properties of the microgreens. The composite hydrogels were successful in achieving a controlled release of phosphate fertilizer.

Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix

The sol performance of wheat starch (WS) matrix incorporating acetylated starch (AS) is crucial for the processing and quality features of wheat products. From a supramolecular structure view, how regulating salt (sodium chloride) concentration modulates the sol features, e.g., pasting, zero-shear viscosity (ZSV) and thixotropy of WS-AS binary matrix was explored. Compared to the salt-free counterpart, the saline matrices exhibited a delayed pasting profile and a decreased viscoelasticity. Thereinto, the sol at 0.02 M NaCl exhibited the smallest ZSV (23,710 Pa·s) and the greatest in-shear recovery ratio (33.7 %). Such variations could be attributed to the weakened coil-helix, nematic-smectic and isotropy-anisotropy transitions from a side-chain liquid-crystalline perspective. Meanwhile, the correlation length (ξ) and radius of gyration (Rg) obtained from small angle X-ray scattering analysis were increased by 5.2 and 9.6 Å respectively, which disclosed a restrained entanglement and an enhanced chain mobility. These results would provide a reference for the design of fluid/semisolid products with optimized qualities.

Injectable Hydrogel Delivery System with High Drug Loading for Prolonging Local Anesthesia

Peripheral nerve block is performed for precise pain control and lesser side effects after surgery by reducing opioid consumption. Injectable hydrogel delivery systems with high biosafety and moisture content have good clinical application prospects for local anesthetic delivery. However, how to achieve high drug loading and long-term controlled release of water-soluble narcotic drugs remains a big challenge. In this study, heterogeneous microspheres and an injectable gel-matrix composite drug delivery system are designed in two steps. First, heterogeneous hydrogel microspheres loaded with ropivacaine (HMS-ROP) are prepared using a microfluidic chip and in situ alkalization. An injectable self-healing hydrogel matrix (Gel) is then prepared from modified carboxymethylcellulose (CMC-ADH) and oxidized hyaluronic acid (OHA). A local anesthetic delivery system, Gel/HMS-ROP/dexmedetomidine (DEX), with long-term retention and drug release in vivo is prepared by combining HMS-ROP and Gel/DEX. The drug loading of HMS-ROP reached 41.1%, with a drug release time of over 160 h in vitro, and sensory and motor blockade times in vivo of 48 and 36 h, respectively. In summary, the sequential release and synergistic analgesic effects of the two anesthetics are realized using core-shell microspheres, DEX, and an injectable gel, providing a promising strategy for long-acting postoperative pain management.

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

This research aimed to explore the potential utilization of protein (P) and fiber (F) extracted from cold-pressed hot pepper seed oil byproduct (HPOB) in the enhancement of the rheological properties, emulsion stability, and oxidative stability of a low-fat salad dressing with 10% oil content. The assessment involved the examination of several aspects, including the physical qualities such as emulsion stability, rheological behavior, and particle size as well as the microstructure and oxidative stability. It is worth mentioning that all emulsions had desirable characteristics, including shear-thinning behavior characterized by a consistency index ranging from 6.82 to 22.32 Pa s, as well as viscoelasticity and recoverability. These qualities were notably improved with the addition of P and F of HBOP. During the thermal stability testing, it was observed that the low-fat dressing containing 1% P-1F exhibited minor changes in the G* value, indicating its exceptional emulsion stability. The control salad dressings in C1 samples contained 30% oil. (B): C2: samples containing 10% oil (low-fat salad dressing sample) exhibited ζ-potential values of -34.70 and -46.70 mV. The samples 1P-1F and 2P-1F exhibited the highest ζ-potential values. Furthermore, the increase in F resulted in a reduction in droplet size and elicited elevated values for the induction period (IP), with the exception of samples containing 1% protein, 3% fiber, and 10% oil (1P-3F). The salad dressings that included P-F exhibited enhanced oxidative stability, demonstrated by their longer IP (ranging from 5.11 to 7.04 h) compared to the control samples. The formulation consisting of samples contained 1% protein, 1% fiber, and 10% oil (1P-1F) and samples contained 2% protein, 1% fiber, and 10% oil (2P-1F) exhibited superior ζ-potential, emulsion stability, and recovery rate compared to other formulations. The findings of this investigation indicate that the interaction of proteins and fibers extracted from HPOB exhibits the potential to enhance the rheological characteristics, emulsion stability, and oxidative stability of low-fat salad dressing.

Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

This study aimed to investigate the effects of adding cold-pressed okra seed oil byproduct (OSB) to the muffin formulation, as a partial substitute for wheat flour, on the nutritional, physicochemical, rheological, textural, and sensory properties of muffins. The carbohydrate, protein, oil, moisture, and ash contents of OSB were 44.96, 32.34, 10.21, 7.51, and, 4.98%, respectively, indicating that OSB was rich in protein and carbohydrate. All muffin samples showed a shear thinning behavior, indicating that the viscosity of all samples decreased with increasing shear rate. The frequency sweep test showed that all samples showed viscoelastic solid-like structure [G' (storage modulus)> G″ (loss modulus)]. The K' values (between 66.45 and 139.14) were higher than the K″ values (between 36.62 and 80.42) for all samples. The result was another indication of the viscoelastic solid characteristic of the samples. In our study, it was found that the fluorescence of advanced Maillard products and soluble tryptophan index decreased with increasing amount of OSB, indicating that OSB addition led to a decrease in the amount of fluorescent Maillard reaction (MR) products. The fortified muffins with more than 10% OSB had a reduced estimated glycemic index (GI) significantly in comparison with control muffin samples (p < 0.05). The induction period (IP) values of the muffin samples containing OSB (between 11:57 and 15:15 h/min) were higher than the IP value of the control sample (10:50 h/min), indicating that OSB improved the oxidative stability of the muffin samples. The addition of OSB has shown no negative effect on sensory attributes considering texture, mouth fell, odor, and taste. This study suggested that the addition of OSB in muffins could improve rheological properties and oxidative stability and decrease GI and the amount of MR products without negative impact on sensory properties.

Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks

Betaine is a non-essential amino acid with proven functional properties and untapped potential for cereal food enrichment. While 3D printing represents a viable approach for manufacturing enriched cereal-based foods with novel shapes and textures, it is crucial to consider the impact of printing parameters and post-processing on the betaine content and properties of these products. The aim of this study was to investigate the influence of the infill level (20, 30 and 40%) of 3D-printed cuboid shapes and the post-processing techniques (drying oven, vacuum dryer, air fryer) of betaine-enriched oat-based snacks on the print quality, texture, and sensory properties, as well as the content of preserved betaine. The interaction of post-processing technique and infill level influenced the length deviation and texture properties, as well as the betaine content of snacks. Height stability was only influenced by post-processing technique. In general, oven-dried snacks showed the best dimensional stability, having the lowest width/length deformation (about 8%) at the infill level of 20%. Betaine was best preserved (19-31% loss) in snacks post-processed in a vacuum dryer (1281-1497 mg/g), followed by an air fryer and a drying oven, where betaine loss was in the range 28-55%. Air-fried snacks with 40% infill level had the highest values of instrumentally measured crunchiness (38.9 Nmm) as well as sensory test values for liking of texture (7.5), intensity of odor (6) and overall flavor (6). Overall, air frying proved to be a convenient and quick post-processing technique for 3D-printed snacks, but infill patterns for preserving betaine should be further explored. Vacuum drying could be used to preserve bioactive compounds, but efforts should be made to minimize its negative impact on the physical deformations of the 3D-printed products.

Preparation of UV Debonding Acrylate Adhesives by a Postgrafting Reaction

UV debonding acrylate adhesive (UDAA) plays a crucial role in the semiconductor industry, where its excellent adhesion is required to ensure the stability of silicon wafers and leave no residue on the surface after UV irradiation. The necessary UV debonding is achieved through the formation of rigid networks by the reactions of all the vinyl groups in the system. Acrylate copolymers with vinyl groups are typically obtained by the grafting reaction of isocyanate with a side-chain hydroxyl comonomer. However, these grafting reactions easily fail due to early cross-link formation. In this study, we illustrate a straightforward method for preparing UDAA by conducting a postgrafting reaction after one-step mixing of isocyanate functional monomer (IPDI-H) and hydroxyl acrylate copolymers (BA-H), thereby skipping the abovementioned vinyl grafting process. The chemical structures of the synthesized IPDI-H and BA-H were confirmed using Fourier transform infrared spectroscopy (FTIR) and proton nuclear magnetic resonance (1H-NMR) analysis. Gel permeation chromatography (GPC) was employed to determine their molecular weights, while differential scanning calorimetry (DSC) was used to determine their glass transition temperatures. The postgrafting reactions successfully introduced vinyl groups onto the polyacrylate copolymer chains, resulting in high bonding strength during use and a significant decrease in peeling strength after UV irradiation. Rheological methods, including the three-interval thixotropy test (3ITT) and tack test modes, were employed to characterize a series of acrylate UV debonding adhesives. The recovery percentage of the storage modulus in the 3ITT mode indicated that a 0.6 wt% isocyanate curing agent made the UV debonding adhesives resistant to deformation. From the maximum normal force in the tack test mode, it was found that UDAA with 10 wt% PETA monomer and 30 wt% C5 tackifying resin exhibited excellent combined adhesion and debonding properties, which were further confirmed by peel strength tests. Microscope images of the wafer surfaces after removing the adhesive tapes demonstrated the excellent UV debonding properties achieved after 40 s of UV irradiation through the postgrafting reaction. The prepared UDAA has excellent properties; the peel strength can reach 15 N/25 mm before UV irradiation and can be reduced to 0.5 N/25 mm after ultraviolet irradiation. This research establishes a comprehensive method for understanding and applying UDAA in various applications.

Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability.

Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological properties, emulsion, and oxidative stability. For the determination of rheological properties, the flow behavior, frequency sweep, and 3-ITT rheological properties of low-fat mayonnaise samples were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the mayonnaise samples were determined as 24.529-174.403 Pa.sⁿ and 0.166-0.304, respectively, indicating that shear-thinning characters could be improved with WPI-EPS interaction. The higher K' and K″ values of all low-fat samples prepared with EPS-WPI than the low-fat control sample explained the synergistic effect of EPS and WPI. Importantly, no effect was observed when WPI was used as alone as an emulsifier. Oxidative stability was tested by OXITEST and IP values of samples prepared by WPI and EPS were compared to control samples. In conclusion, the results of this study showed that the EPS and WPI interaction can significantly affect the rheological properties and emulsion and oxidative stability of mayonnaise samples.

Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability

This study aims to investigate the potential of the use of cold-pressed tomato seed oil by-products in a low-fat salad dressing as potential probiotic food carriers to improve the oxidative stability and emulsion stability as well as the rheological properties. The low-fat salad dressing emulsions were formulated with cold-pressed tomato seed by-product (TBP) and Lactobacillus plantarum ELB90. The optimum low-fat salad dressing formulations found were determined as 10 g/100 g oil, 0.283 g/100 g xanthan, and 2.925 g/100 g TBP. The samples prepared with the optimum formulation (SD-O) were compared with the low-fat control salad dressing sample (SD-LF) and the high-fat control salad dressing sample (SD-HF) based on the rheological properties, emulsion stability, oxidative stability, and L. plantarum ELB90 viability. The sample SD-O showed shear-thinning, viscoelastic solid, and recoverable characters. The sample SD-O showed higher IP and ΔG ⁺⁺ and lower ΔS ⁺⁺ values than those of the control samples. After 9 weeks of refrigerated storage, viable L. plantarum ELB90 cell counts of salad dressing samples were counted as 7.93 ± 0.03, 5.81 ± 0.04, and 6.02 ± 0.08 log cfu g^-1 for SD-O, SD-LF, and SD-HF, respectively. This study showed that TBP could be successfully used in a low-fat salad dressing as a potential probiotic carrier.

Fabrication, Thermal Conductivity, and Mechanical Properties of Hexagonal-Boron-Nitride-Pattern-Embedded Aluminum Oxide Composites

As electronics become more portable and compact, the demand for high-performance thermally conductive composites is increasing. Given that the thermal conductivity correlates with the content of thermally conductive fillers, it is important to fabricate composites with high filler loading. However, the increased viscosity of the composites upon the addition of these fillers impedes the fabrication of filler-reinforced composites through conventional methods. In this study, hexagonal-boron-nitride (h-BN)-pattern-embedded aluminum oxide (Al₂O₃) composites (Al/h-BN/Al composites) were fabricated by coating a solution of h-BN onto a silicone-based Al₂O₃ composite through a metal mask with square open areas. Because this method does not require the dispersion of h-BN into the Al₂O₃ composite, composites with high filler loading could be fabricated without the expected problems arising from increased viscosity. Based on the coatability and thixotropic rheological behaviors, a composite with 85 wt.% Al₂O₃ was chosen to fabricate Al/h-BN/Al composites. The content of the Al₂O₃ and the h-BN of the Al/h-BN/Al-1 composite was 74.1 wt.% and 12.8 wt.%, respectively. In addition to the increased filler content, the h-BN of the composite was aligned in a parallel direction by hot pressing. The in-plane (k_x) and through-plane (k_z) thermal conductivity of the composite was measured as 4.99 ± 0.15 Wm^-1 K^-1 and 1.68 ± 0.2 Wm^-1 K^-1, respectively. These results indicated that the method used in this study is practical not only for increasing the filler loading but also for achieving a high k_x through the parallel alignment of h-BN fillers.

Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts

The yolk-free mayonnaise was formed by Pickering emulsions stabilized by free and encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle (RSGNP)] and chia seed gum nanoparticles at different nanoparticle concentrations. The yolk-free mayonnaise and the control mayonnaise samples were compared in terms of appearance, microstructural, droplet size, emulsion stability, rheological, oxidative stability, and sensory properties. The droplet size decreased by increasing the nanoparticle concentration in yolk-free mayonnaise samples. The yolk-free mayonnaise samples prepared with OPE-loaded gum nanoparticle showed shear-thinning, solid-like and recoverable characteristics, which increased as the increase in the nanoparticle concentration. The emulsion stability and capacity increased by increasing the nanoparticle concentration in the yolk-free mayonnaise samples. OPE-loaded gum nanoparticle-stabilized yolk-free mayonnaise samples exhibited higher IP (induction period) values than the control samples. OPE-RSGNP 1% mayonnaise was observed to be the closest sample to the control sample with its sensory properties, general acceptability, and similar microstructural and rheological properties. The results of this study indicated that Pickering emulsions stabilized by gum nanoparticles could be used as healthy alternatives to the egg yolk in conventional mayonnaise.

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.

Understanding the Influence of Diverse Non-Volatile Media on Rheological Properties of Thermophilic Biological Sludge and Evaluation of Its Thixotropic Behaviour

In this study, the rheological properties of thermophilic biological sludge (TBS) have been investigated evaluating the influence of non-volatile solids (NVS). Calcium carbonate, sand, and sodium bentonite were separately added to the sludge to evaluate the effect of concentration and type of NVS. Results show that TBS consistency coefficient significantly enhanced increasing sodium bentonite concentration. On the contrary, calcium carbonate and sand showed relatively small influence on the rheological properties of TBS. Thixotropic behaviour of TBS has also been investigated and is more pronounced at higher shear rate (1000 s−1). Double exponential fitting model was the best choice to represent thixotropic behaviour in case of low (100 s−1) and high shear rate (1000 s−1), while a single-exponential model represents the best option in case of medium shear rate (400 s−1).

Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise

This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as fat replacers and emulsifier. CSG, FSG, and RSG solutions showed shear-thinning flow behavior at all concentrations. The K values ranged between 0.209 and 49.028 Pa·sⁿ for CSG, FSG, and RSG solutions and significantly increased with increased gum concentration. The percentage recovery for the G′ was significantly affected by gum type and concentrations. CSG, FSG, and RSG showed a solid-like structure, and the storage modulus (G′) was higher than the loss modulus (G″) in all frequency ranges. The rheological characterization indicated that CSG, FSG, and RSG could be evaluated as thickeners and gelling agents in the food industry. In addition, the rheological properties, zeta potential, and particle size and oxidative stability (at 90 °C) of low-fat vegan mayonnaise samples prepared with CSG, FSG, and RSG were compared to samples prepared with guar gum (GG), Arabic gum (AG), and xanthan gum (XG). As a result, CSG, FSG, and RSG could be utilized for low-fat vegan mayonnaise as fat and egg replacers, stabilizers, and oxidative agents. The results of this study indicated that this study could offer a new perspective in adding value to flaxseed, chia seed, and rocket seed cold-press oil by-product.

Influence of the Mixtures of Vegetable Oil and Vitamin E over the Microstructure and Rheology of Organogels

Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelators. Despite the high number of studies using those ingredients in oily systems, there is scarce literature using a mixture of oil and antioxidants. Vitamin E (VE) is an important candidate for its lipophilicity and several applications on pharmaceutical, cosmetics, and food industries. In this work, we investigated the influences of mixtures between vegetable oil (VO) and VE on the microstructures and rheological properties of CW and 12HSA organogels. A weak gel (G′′/G′ > 0.1) with a shear-thinning behavior was observed for all samples. The presence of VE impacted the gel strength and the phase transition temperatures in a dose-dependent pattern. Larger and denser packed crystals were seen for 12HSA samples, while smaller and more dispersed structures were obtained for CW organogels. The results obtained in this work allowed the correlation of the structural and mechanical properties of the organogels, which plays an important role in the physical-chemical characteristics of these materials.

Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic acid (pH), sodium chloride (NaCl), and sucrose, which are typically used in commercial mayonnaise were studied. The minimum droplet size (47.0 μm) was found below isoelectric point. The NaCl decreased ζ-potential to almost 0 and risen droplet size to 75.9 μm. The sucrose enhanced the emulsion's viscosity while lowering thixotropic recovery rate. Based on droplet size, viscosity, thixotropic recovery, and microstructure; 350 mmol NaCl and 4 wt% sucrose was finally used to make egg-free mayonnaise-like Pickering emulsion, and showed similar properties compared with commercial mayonnaise, and the thixotropy recovery rate was near 100%. A plant-scale test further confirmed the feasibility. The results showed the PPI microgels had a strong application prospect to form egg-free mayonnaise.

Influence of Injection Application on the Sol-Gel Phase Transition Conditions of Polysaccharide-Based Hydrogels

Polysaccharide matrices formed via thermoinduced sol-gel phase transition are promising systems used as drug carriers and minimally invasiveness scaffolds in tissue engineering. The strong shear field generated during injection may lead to changes in the conformation of polymer molecules and, consequently, affect the gelation conditions that have not been studied so far. Chitosan (CS) and hydroxypropyl cellulose (HPC) sols were injected through injection needles (14 G-25 G) or sheared directly in the rheometer measuring system. Then the sol-gel phase transition conditions were determined at 37 °C using rheometric, turbidimetric, and rheo-optical techniques. It was found that the use of low, respecting injection, shear rates accelerate the gelation, its increase extends the gelation time; applying the highest shear rates may significantly slow down (HPC) or accelerate gelation (CS) depending on thixotropic properties. From a practical point of view, the conducted research indicates that the use of thin needles without preliminary tests may lead to an extension of the gelation time and consequently the spilling of the polymeric carrier before gelation. Finally, an interpretation of the influence of an intensive shear field on the conformation of the molecules on a molecular scale was proposed.

The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability

The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·sⁿ and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R² > 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, E_a, ΔS⁺⁺, and ΔG⁺⁺ showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.

Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products

Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased after enzyme-assisted hydrolysis while total phenols content decreased. The obtained vegetable milk was then fermented using exopolysaccharides-producing lactic acid bacteria. A significant decolorization was observed after fermentation in the case of broad bean-based products. Rheological behavior of the fermented products was determined using small amplitude oscillatory measurements and the three-interval thixotropy test. Results showed higher complex viscosity values for broad bean-based products, which displayed a weak gel-like structure. The starter cultures used for vegetable milk samples fermentation influenced the resistance to flow.

Cu2Se-based thermoelectric cellular architectures for efficient and durable power generation

Thermoelectric power generation offers a promising way to recover waste heat. The geometrical design of thermoelectric legs in modules is important to ensure sustainable power generation but cannot be easily achieved by traditional fabrication processes. Herein, we propose the design of cellular thermoelectric architectures for efficient and durable power generation, realized by the extrusion-based 3D printing process of Cu₂Se thermoelectric materials. We design the optimum aspect ratio of a cuboid thermoelectric leg to maximize the power output and extend this design to the mechanically stiff cellular architectures of hollow hexagonal column- and honeycomb-based thermoelectric legs. Moreover, we develop organic binder-free Cu₂Se-based 3D-printing inks with desirable viscoelasticity, tailored with an additive of inorganic Se₈²⁻ polyanion, fabricating the designed topologies. The computational simulation and experimental measurement demonstrate the superior power output and mechanical stiffness of the proposed cellular thermoelectric architectures to other designs, unveiling the importance of topological designs of thermoelectric legs toward higher power and longer durability.

The geometrical design of thermoelectric legs in modules is key for sustainable power generation but can be hardly achieved by traditional fabrication process. Here, the authors develop an extrusion-based 3D printing process of Cu2Se thermoelectric materials for efficient power generation.

Flow behavior of concentrated tricalcium phosphate suspensions in oil through injection for softgel encapsulation

Softgel encapsulation is an important manufacturing process used to produce convenient oral dosage forms of pharmaceuticals and dietary supplements. An important step in this process involves the injection of a fill material into a gelatin lined mold, and poor flow of the fill material during the injection may lead to undesired defects. We investigated the effect of fill composition on the injection behavior of an oil-based tricalcium phosphate (TCP) suspension containing lecithin by rheological measurements, capillary breakup extensional rheometry (CaBER), and high-speed flow visualization experiments. Shear rheology for TCP suspensions in soybean oil at concentrations of 27.8 wt% and 55.6 wt% showed shear thinning behaviors both with and without the addition of lecithin. Adding up to 0.5 wt% lecithin led to decreases in shear viscosity, while additions up to 1 wt% caused a slight increase. Results from CaBER and breakoff studies indicated that the length at which flow breakoff occurs was closely related to the Ohnesorge number, a dimensionless parameter representing the relative importance of viscous to surface-tension forces during breakoff, with higher values correlated to longer breakoff lengths. An optimal lecithin concentration exists for minimized TCP suspension viscosity which shortens flow breakoff times and improves softgel capsule seaming quality.

A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles

Yolk-based mayonnaise is widely used to enhance the flavor of daily food. In view of health concerns on dietary cholesterol, novel mayonnaises (NMs) were made from Pickering emulsions stabilized by apple pomace particles using micro-jet (MJ-NM), ultrasonic (US-NM), and high-speed-shear homogenizer (HSS-NM), respectively. NMs and commercial mayonnaise (CM) were comparatively investigated in appearance, droplet size, rheological, tribological, and stability properties. NMs presented almost identical appearances to CM except for color. The droplets' size in NMs were larger than CM. Both NMs and CM demonstrated shear-thinning behavior and solid-like properties. Among mayonnaises, MJ-NM was demonstrated the most rapid thixotropy recovery with its storage modulus recovered within 51 s. Although both NMs and CM were of mixed tribology nature, NMs presented lower oral lubricity. Upon 210-day storage, both NMs and CM exhibited excellent stabilities without any oil-water separation occurred. Overall, the Pickering emulsions are promising and health alternatives for traditional mayonnaise.

Rheological, EMI and corrosion properties of epoxy coating with nanoparticle and conductive carbon black

The purpose of this paper was determining the effects of two nanoparticles additions in a commercial epoxy coating system on rheology characterization. Two kinds of hybrid organic–inorganic silicates (benzytallowdimethylammonium salts with bentonite) were studied, APA, with C14-16 organic chain and, HT, with C2-4 organic chain. A 22 factorial design, with two categorical nanoparticules factors was applied. The experimental data of viscosity were fit to three different rheological constitutive models: Herschell-Bulkley, Carreau-Yasuda and Cross. The best fit was obtained by Herschel-Bulkley model. The APA nanoparticle had substantial changes in yield stress values, but no effect was observed when HT had been isolated. Two thixotropic models were analyzed for the epoxy system, and the better performance was observed for the model with two rheological parameters. The presence of nanoparticule in epoxy coating reduced around 40% the recovery time. The addition of nanoparticules changes the rheological properties of a commercial coating. The X-Rays Diffraction analyses were done to observe the dispersions degree and exfoliations in the epoxy system. The crystalline peak of nanoparticles had lost for all coating formulations. The electromagnetic interference shielding attenuation was 60% in the formulations with high content of both nanoparticles. The APA and HT improved hence, the anticorrosion performance of the epoxy coating for 720 h in chloride solution. Corrosion resistance had the best performance in the coating with high concentration of carbon black and nanoparticles.

Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability

The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GG mixtures (0.3-0.3, 0.3-0.6, 0.6-0.3 and 0.6-0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (φoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution, and rheological properties were evaluated. The findings showed that with increasing total gum concentration up to 0.6% droplets size and emulsion instability significantly decreased (p < 0.05). The emulsion containing a ternary mixture of CN:XG:GG at total gum concentration (0.6%) with a mixing ratio of 0.3:0.3 XG:GG exhibited the best stability with the highest ESI value (98.3%). Above the critical concentration, an excessive increase in storage modulus led to a significant increase in droplet size and emulsion instability. In brief, concentrated emulsions stabilized by binary and ternary mixtures (CN/XG/GG) may be applicable in special food like heavy cream and as a template for fabricating oleogels.

Fibrillar Network Dynamics during Oscillatory Rheology of Supramolecular Gels

Supramolecular gels are three-dimensional network structures formed by the hierarchical self-assembly of small molecules through weak noncovalent interactions. On the basis of the various interactions contributed by specific functional groups/moieties, gels with different architectures can be constructed that are smart to the external stimuli such as pH, type of solvent, stress, temperature, etc. In the present work, we explore the oscillatory shear response of supramolecular self-assembled systems formed by the low-molecular-weight (LMW) gelator based on difunctionalized amino acid, florenylmethoxycarbonyl (Fmoc)-lysine(Fmoc), Fm-K(Fm) in aqueous buffer solution, at two different pH (6 and 7.4). Small amplitude oscillatory shear (SAOS) reported weak frequency dependence of moduli indicating a gel-like network structure. Large amplitude oscillatory shear (LAOS) indicated flow regimes dictated by yielding and subsequent network dynamics analogous to cagelike soft glassy events reported for colloidal systems. The three interval thixotropy test (3iTT) indicated recovery of moduli due to regelation contributed by the reversible interactions. A generalized network model framework is utilized to investigate the transient network characteristics of the Fm-K(Fm) gels. The "network creation" and "network loss" rates were chosen as exponential functions of scaled shear stress (= |τ12(t)G|) to effectively describe the complex response. On the basis of the insights, possible mechanisms to explain the differences/similarities in the response at different pH are speculated. It is further illustrated that the modeling strategy can be extended to supramolecular gels of different classes because of the commonality/universality of their response features under oscillatory shear.

Injectability of Thermosensitive, Low-Concentrated Chitosan Colloids as Flow Phenomenon through the Capillary under High Shear Rate Conditions

Low-concentrated colloidal chitosan systems undergoing a thermally induced sol-gel phase transition are willingly studied due to their potential use as minimally invasive injectable scaffolds. Nevertheless, instrumental injectability tests to determine their clinical utility are rarely performed. The aim of this work was to analyze the flow phenomenon of thermosensitive chitosan systems with the addition of disodium β-glycerophosphate through hypodermic needles. Injectability tests were performed using a texture analyzer and hypodermic needles in the sizes 14G-25G. The rheological properties were determined by the flow curve, three-interval thixotropy test (3ITT), and Cox-Merz rule. It was found that reducing the needle diameter and increasing its length and the crosshead speed increased the injection forces. It was claimed that under the considered flow conditions, there was no need to take into account the viscoelastic properties of the medium, and the model used to predict the injection force, based solely on the shear-thinning nature of the experimental material, showed very good agreement with the experimental data in the shear rate range of 200-55,000 s-1. It was observed that the increase in the shear rate value led to macroscopic structural changes of the chitosan sol caused by the disentangling and ordering of the polysaccharide chains along the shear field.

Grafted nanocellulose and alkaline nanoparticles for the strengthening and deacidification of cellulosic artworks

HYPOTHESIS

Strongly degraded cellulosic artworks usually need deacidification and consolidation. Alkaline nanoparticles are known to be effective in neutralizing the acidity, while cellulose nanocrystals have the potential to be used as compatible and effective strengthening agents.

EXPERIMENTS

We have grafted cellulose nanocrystals with oleic acid using a 1'1-carbonyldiimidazole-mediated procedure, to increase their dispersibility in organic solvents, and synthesized Ca(OH)₂ or CaCO₃ nanoparticles via a solvothermal process. Grafted nanocellulose and alkaline nanoparticles were used to prepare ethanol-based "hybrids". Prior to the application, the physico-chemical properties of nanocellulose dispersions and "hybrids" were studied by rheology and small-angle X-ray scattering.

FINDINGS

Cellulose nanocrystals were effectively grafted and stably dispersed in ethanol. It was shown that the use of ethanol as a dispersing medium, and the addition of alkaline nanoparticles act in a synergistic way, increasing the interactions between grafted cellulose nanocrystals, leading to the formation of clusters. These dispersions are thixotropic, a behavior particularly appealing to conservation purposes, since they can be applied in the liquid state, or, when a more confined application is required, they can be applied in a gel-like state. As a result of the application, an improvement in the mechanical properties of paper and an increase of pH were obtained.

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.

Rheo-Kinetic Study of Sol-Gel Phase Transition of Chitosan Colloidal Systems

Chitosan colloidal systems, created by dispersing in aqueous solutions of hydrochloric acid, with and without the addition of disodium β-glycerophosphate (β-NaGP), were prepared for the investigation of forming mechanisms of chitosan hydrogels. Three types of chitosan were used in varying molecular weights. The impacts of the charge and shape of the macromolecules on the phase transition process were assessed. The chitosan system without the addition of β-NaGP was characterized by stiff and entangled molecules, in contrast to the chitosan system with the addition of β-NaGP, wherein the molecules adopt a more flexible and disentangled form. Differences in molecules shapes were confirmed using the Zeta potential and thixotropy experiments. The chitosan system without β-NaGP revealed a rapid nature of phase transition—consistent with diffusion-limited aggregation (DLA). The chitosan system with β-NaGP revealed a two-step nature of phase transition, wherein the first step was consistent with reaction-limited aggregation (RLA), while the second step complied with diffusion-limited aggregation (DLA).