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Agustin MB, Nematollahi N, Bhattarai M, Oliaei E, Lehtonen M, Rojas OJ, Mikkonen KS. Lignin nanoparticles as co-stabilizers and modifiers of nanocellulose-based Pickering emulsions and foams. CELLULOSE (LONDON, ENGLAND) 2023; 30:8955-8971. [PMID: 37736116 PMCID: PMC10509128 DOI: 10.1007/s10570-023-05399-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 07/12/2023] [Indexed: 09/23/2023]
Abstract
Nanocellulose is very hydrophilic, preventing interactions with the oil phase in Pickering emulsions. This limitation is herein addressed by incorporating lignin nanoparticles (LNPs) as co-stabilizers of nanocellulose-based Pickering emulsions. LNP addition decreases the oil droplet size and slows creaming at pH 5 and 8 and with increasing LNP content. Emulsification at pH 3 and LNP cationization lead to droplet flocculation and rapid creaming. LNP application for emulsification, prior or simultaneously with nanocellulose, favors stability given the improved interactions with the oil phase. The Pickering emulsions can be freeze-dried, enabling the recovery of a solid macroporous foam that can act as adsorbent for pharmaceutical pollutants. Overall, the properties of nanocellulose-based Pickering emulsions and foams can be tailored by LNP addition. This strategy offers a unique, green approach to stabilize biphasic systems using bio-based nanomaterials without tedious and costly modification procedures. Supplementary Information The online version contains supplementary material available at 10.1007/s10570-023-05399-y.
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Affiliation(s)
- Melissa B. Agustin
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
- Present Address: VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland
| | - Neda Nematollahi
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
| | - Mamata Bhattarai
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
- Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, 00076 Aalto, Finland
| | - Erfan Oliaei
- Wallenberg Wood Science Center, Department of Fiber and Polymer Technology, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Mari Lehtonen
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
| | - Orlando J. Rojas
- Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, 00076 Aalto, Finland
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry and Department of Wood Science, University of British Columbia, 2360, East Mall, Vancouver, BC V6T 1Z3 Canada
| | - Kirsi S. Mikkonen
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
- Helsinki Institute of Sustainability Science, University of Helsinki, P.O. Box 65, FI-00014 Helsinki, Finland
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2
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Lee J, Wi G, Choi MJ. The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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3
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Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions. Foods 2023; 12:foods12040870. [PMID: 36832945 PMCID: PMC9956244 DOI: 10.3390/foods12040870] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-phase emulsions (HIPEs) are attracting attention because of their potential application in the replacement of hydrogenated plastic fats in foods. In this study, the use of glycated pea protein isolate (PPI) as an emulsifier to prepare HIPEs is proposed. The functionalization of a commercial PPI in two ratios of maltodextrin (MD) (1:1 and 1:2) via glycosylation (15 and 30 min), to act as an emulsifier in HIPEs, is investigated. HIPE properties, such as oil loss and texture, were evaluated and related to microstructural properties. Glycated-PPI-stabilized HIPEs showed high consistency, firmness, viscosity, and cohesiveness values; a tight and homogeneous structure; and physical stability throughout storage. The results showed that emulsions were more stable when using a 1:2 ratio and 30 min of heat treatment. However, the reaction time was more determinant for improving the textural properties when a 1:1 ratio was used for glycosylation than when a 1:2 ratio was used. Glycosylation with MD via the Maillard reaction is a suitable method to enhance the emulsifying and stabilizing properties of PPI.
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Xu B, Jia Y, Li B, Ma H, Yang W. Ultrastable emulsions constructed by self-assembly of two protein-polyphenol- anionic polysaccharide ternary complexes-stablized high internal phase emulsions. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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5
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Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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6
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Stubley SJ, Cayre OJ, Murray BS, Torres IC. Emulsifying properties of sugar beet pectin microgels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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7
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Lubrication properties of model dairy beverages: Effect of the characteristics of protein dispersions and emulsions. Food Res Int 2022; 157:111209. [DOI: 10.1016/j.foodres.2022.111209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 11/17/2022]
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8
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Kibbelaar HV, Dekker RI, Morcy A, Kegel WK, Velikov KP, Bonn D. Ethyl cellulose nanoparticles as stabilizers for Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128512] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107332] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Alavi F, Chen L. Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107262] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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Fuhrmann PL, Breunig S, Sala G, Sagis L, Stieger M, Scholten E. Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength. J Colloid Interface Sci 2021; 607:389-400. [PMID: 34509113 DOI: 10.1016/j.jcis.2021.08.124] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
HYPOTHESIS We hypothesise that interaction strength between oil droplets determine the rheological properties of oil-in-water (O/W) emulsions by simultaneous formation and break-up of bonds between droplets. Using small (SAOS) and large (LAOS) amplitude oscillatory shear measurements, we aim to distinguish different classes of emulsions based on the specific microstructural evolution of the emulsions. EXPERIMENTS Concentrated O/W emulsions differing in droplet-droplet interaction strength were obtained. Different interaction strength was obtained using different types of interactions; (a) electrostatic attraction, (b) salt bridging, or (c) crosslinking. FINDINGS In line with our hypothesis, different rheological events in emulsions depend on the droplet-droplet interaction strength. Strong interactions lead to monotonous yielding, and droplets undergo jamming or densification to provide strain hardening and gel-like behaviour. Emulsions with weak interactions exhibit two-step yielding (SAOS) and continuous yielding in LAOS; indicating a soft-glassy material. In emulsions above maximum packing, and with weak interactions the rheology is controlled by cluster/cage breaking, and transient formation of new clusters. For medium-strength interactions, two-step yielding was reduced, and apparent stain-hardening occurred. The probability of two distinct time scales of yielding is hindered by stronger interactions and jamming. Overall, in concentrated emulsions, yielding is determined by network rupture and reformation, cluster rearrangement and -breaking, which in turn is influenced by interaction type and strength. We present a more differentiated categorisation of emulsions based on interaction strength.
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Affiliation(s)
- Philipp L Fuhrmann
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Swantje Breunig
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Guido Sala
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Leonard Sagis
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Elke Scholten
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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12
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Riquelme N, Laguna L, Tárrega A, Robert P, Arancibia C. Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions. Food Res Int 2021; 147:110558. [PMID: 34399535 DOI: 10.1016/j.foodres.2021.110558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 11/19/2022]
Abstract
Food behavior during oral processing plays an essential role in the perception of texture. It depends on different factors, including food structure and composition, as well as its behavior when interacting with saliva. This study aimed to investigate the effect of particle size and thickener type of emulsified systems on physical, rheological, tribological, and oral oily coating properties under oral conditions. Six matrices based on oil-in-water emulsions with different particle sizes (NE-nanoemulsion and CE-conventional emulsions) were prepared using a mixture of emulsifiers (10% w/w) and sunflower oil (10% w/w). Thickened agents were added to the matrices (NE and CE) at different concentrations (3-4.5% w/w of starch-ST or 0.4-0.8% w/w xanthan gum-XG) to obtain equi-viscous samples (NE-EV) with their CE-based counterpart. Results showed a decrease in apparent viscosity values under oral conditions (saliva and shearing at 10 s-1) during the shear time, but this behavior was more evident in starch-based matrices. The lubrication properties of the different matrices depended mainly on the thickener concentration since equi-viscous samples (NE-ST-EV and NE-XG-EV) showed higher coefficient of friction (CoF) values. Finally, oral oily coating was more related to the oil droplets size than to the type of thickener since all NE-based matrices showed a higher amount of coating retained compared to the CE-based ones. Therefore, NE-based matrices could be used as an alternative to increase mouthfeel sensations in food emulsions.
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Affiliation(s)
- Natalia Riquelme
- Universidad de Santiago de Chile (USACH), Facultad Tecnológica, Departamento de Ciencia y Tecnología de los Alimentos, Obispo Umaña 050, Estación Central, Chile; Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química, Santos Dumont 964, Independencia, Chile
| | - Laura Laguna
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Spain
| | - Paz Robert
- Universidad de Chile, Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química, Santos Dumont 964, Independencia, Chile
| | - Carla Arancibia
- Universidad de Santiago de Chile (USACH), Facultad Tecnológica, Departamento de Ciencia y Tecnología de los Alimentos, Obispo Umaña 050, Estación Central, Chile.
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13
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Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces. Foods 2021; 10:foods10061426. [PMID: 34205453 PMCID: PMC8234016 DOI: 10.3390/foods10061426] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022] Open
Abstract
It is widely accepted that protein-based particles can efficiently stabilize foams and emulsions. However, it is not fully elucidated which particle properties are decisive for the stabilization of air/water and oil/water interfaces. To unravel this correlation, selected properties of nano-sized soluble β-lactoglobulin particles were changed one at a time. Therefore, particles of (1) variable size but similar zeta potential and degree of cross-linking and (2) similar size but different further properties were produced by heat treatment under a specific combination of pH value and NaCl concentration and then analyzed for their interfacial behavior as well as foaming and emulsifying properties. On the one hand, it was found that the initial phase of protein adsorption at both the air/water and the oil/water interface was mainly influenced by the zeta potential, independent of the particle size. On the other hand, foam stability as resolved from the time-dependent evolution of mean bubble area negatively correlated with disulfide cross-linking, whereas emulsion stability in terms of oil droplet flocculation showed a positive correlation with disulfide cross-linking. In addition, flocculation was more pronounced for larger particles. Concluding from this, foam and emulsion stability are not linked to the same particle properties and, thus, explanatory approaches cannot be used interchangeably.
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14
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A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes. Food Res Int 2021; 140:109990. [PMID: 33648225 DOI: 10.1016/j.foodres.2020.109990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/29/2020] [Accepted: 12/08/2020] [Indexed: 11/21/2022]
Abstract
Modulating the inhomogeneous distribution of fat globules within an emulsion gel is now being considered an effective method to increase the perception of fat-related sensory attributes. However, the methods for preparing the inhomogeneous gel were relatively complicated in previous studies. In the present study, milks enriched with different sizes of fat globule were obtained and then used to prepare glucono-δ-lactone-induced milk gels. The gels with different spatial distributions of fat globules were obtained through natural creaming. To ensure the high fat content layer exist on the gel surface, the two gels made from the same milk were superimposed from the bottom to form a new gel. In situ confocal microscopy showed that under the same overall fat content, the superimposed gel containing larger fat globules (L-L gel) exhibited the greatest inhomogeneity in microstructure with the highest average surface fat area fraction (10.9%), and the largest difference in fat content between the surface and the inside layers (9.1%). To illustrate the effect of inhomogeneous distribution of fat globules in gels on the perception of fat-related attributes, quantitative descriptive sensory analysis as well as the lubrication properties measurement under simulated oral processing conditions were carried out. The results showed the superimposed gels exhibited higher creaminess ratings and lower friction coefficients at 20 mm/s than those of the original gels. Overall, the study modulated the spatial distribution of fat globules in acid milk gels through natural creaming and superimposition and illustrated its positive effect on the perception of fat-related sensory attributes.
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Alavi F, Chen L, Emam-Djomeh Z. Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106359] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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16
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Wijarnprecha K, de Vries A, Sonwai S, Rousseau D. Water-in-Oleogel Emulsions—From Structure Design to Functionality. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2020.566445] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The development of water-in-oleogel (W/Og) emulsions is highlighted, with focus placed on the key properties dictating the structuring ability of both the continuous oleogelled and dispersed phases present. The gelling ability of oleogelators is distinguished by the formation of crystalline structures, polymeric strands, or tubules. Once a dispersed aqueous phase is introduced, droplet stabilization may occur via oleogelator adsorption onto the surface of the dispersed droplets, the formation of a continuous gel network, or a combination of both. Surface-active species (added or endogenous) are also required for effective W/Og aqueous phase dispersion and stabilization. Processing conditions, namely temperature-time-shear regimes, are also discussed given their important role on dispersed droplet and oleogel network formation. The effects of many factors on W/Og emulsion formation, rheology, and stability remain virtually unknown, particularly the role of dispersed droplet size, gelation, and clustering as well as the applicability of the active filler concept to foods. This review explores some of these factors and briefly mentions possible applications of W/Og emulsions.
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Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105856] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Xu W, Xiong Y, Li Z, Luo D, Wang Z, Sun Y, Shah BR. Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105772] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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19
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Effect of Ionic Strength on Freeze–Thaw Stability of Glycosylated Soy Protein Emulsion. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12393] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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21
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Dinache A, Tozar T, Smarandache A, Andrei IR, Nistorescu S, Nastasa V, Staicu A, Pascu ML, Romanitan MO. Spectroscopic Characterization of Emulsions Generated with a New Laser-Assisted Device. Molecules 2020; 25:molecules25071729. [PMID: 32283754 PMCID: PMC7180494 DOI: 10.3390/molecules25071729] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/29/2020] [Accepted: 04/08/2020] [Indexed: 11/16/2022] Open
Abstract
This paper presents a spectroscopic study of emulsions generated with a laser-assisted device. Fourier transform infrared (FTIR), Raman and UV–Vis–NIR reflectance spectra of emulsions, recorded before and after exposure to laser radiation were used to characterize the effect of laser irradiation. The paper also presents a comparison between the calculated IR spectra and the experimental FTIR spectra of an emulsion’s components. FTIR measurements allowed the identification of absorption bands specific to each of the emulsions’ components. Moreover, it enabled the observation of destabilization of the emulsion in real-time. Raman spectroscopy allowed the observation of the modifications at a molecular level, by identifying the vibrations of the representative functional groups and the polymerization of sodium tetradecyl sulfate (STS) molecules by analyzing the evolution of the carbonyl band. UV–Vis–NIR reflectance spectra of emulsions before and after exposure to laser radiation showed that the physical characteristics of the emulsions changed during irradiation—the dimensions of the droplets decreased, leading to an emulsion with a better time stability. These results proved that the employed spectroscopy techniques were powerful tools in emulsion analysis.
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Affiliation(s)
- Andra Dinache
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (T.T.); (A.S.); (I.R.A.); (S.N.); (V.N.); (A.S.); (M.-L.P.)
- Correspondence: ; Tel.: +40-214575739
| | - Tatiana Tozar
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (T.T.); (A.S.); (I.R.A.); (S.N.); (V.N.); (A.S.); (M.-L.P.)
| | - Adriana Smarandache
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (T.T.); (A.S.); (I.R.A.); (S.N.); (V.N.); (A.S.); (M.-L.P.)
| | - Ionut Relu Andrei
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (T.T.); (A.S.); (I.R.A.); (S.N.); (V.N.); (A.S.); (M.-L.P.)
| | - Simona Nistorescu
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (T.T.); (A.S.); (I.R.A.); (S.N.); (V.N.); (A.S.); (M.-L.P.)
| | - Viorel Nastasa
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (T.T.); (A.S.); (I.R.A.); (S.N.); (V.N.); (A.S.); (M.-L.P.)
- Extreme Light Infrastructure-Nuclear Physics ELI-NP, “Horia Hulubei” National Institute for Physics and Nuclear Engineering IFIN-HH, 077125 Bucharest-Magurele, Romania
| | - Angela Staicu
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (T.T.); (A.S.); (I.R.A.); (S.N.); (V.N.); (A.S.); (M.-L.P.)
| | - Mihail-Lucian Pascu
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Ilfov, Romania; (T.T.); (A.S.); (I.R.A.); (S.N.); (V.N.); (A.S.); (M.-L.P.)
- Physics Faculty, University of Bucharest, 077125 Magurele, Ilfov, Romania
| | - Mihaela Oana Romanitan
- Department of Emergency Internal Medicine and Neurology, Karolinska Institute Stroke Research Network at Södersjukhuset, Stockholm South General Hospital, 118 83 Stockholm, Sweden;
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22
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Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105462] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Fuhrmann P, Kalisvaart L, Sala G, Scholten E, Stieger M. Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105215] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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