Particle size determines foam stability of casein micelle dispersions

Block copolymer micelles as ocular drug delivery systems

Block copolymer micelles, formed by the self-assembly of amphiphilic polymers, address formulation challenges, such as poor drug solubility and permeability. These micelles offer advantages including a smaller size, easier preparation, sterilization, and superior solubilization, compared with other nanocarriers. Preclinical studies have shown promising results, advancing them toward clinical trials. Their mucoadhesive properties enhance and prolong contact with the ocular surface, and their small size allows deeper penetration through tissues, such as the cornea. Additionally, copolymeric micelles improve the solubility and stability of hydrophobic drugs, sustain drug release, and allow for surface modifications to enhance biocompatibility. Despite these benefits, long-term stability remains a challenge. In this review, we highlight the preclinical performance, structural frameworks, preparation techniques, physicochemical properties, current developments, and prospects of block copolymer micelles as ocular drug delivery systems.

Foam and fluid properties of purified saponins and non-purified water extracts from Camellia oleifera cake (by-product)

The physicochemical and foam properties of non-purified water extracts (WE) and purified tea saponins (TS) from Camellia oleifera cake (byproduct) were compared. WE showed different fluid properties at equal saponin concentrations (1.0 wt%) compared to TS. Particularly, it exhibited limited micelle size (average 434.1 nm), effective viscosity (0.15 Pa·s), and surface tension (43.9 mN/m) independently of pH. Moreover, the foam properties of WE were comparable to TS and better than sodium caseinate, especially foam stability. WE foam was more stable than TS foam under pH (3-7) and heating (40-80 °C). In the presence of NaCl, sucrose, and ethanol (5-20 wt%), WE and TS were effective and had similar foam behavior. Low concentrations of sucrose (<10 wt%)/ethanol (<20 wt%) significantly increased the foam capacity, while ethanol over 30 wt% was unfavorable. WE/TS foam contributes significantly to the desired physicochemical and sensory attributes (taste, texture, and appearance) of foods.

Interfacial properties of milk proteins: A review

The interfacial properties of dairy proteins are of great interest to the food industry. Food manufacturing involves various environmental conditions and multiple processes that significantly alter the structure and colloidal stability of food materials. The effects of concentration, pH, heat treatment, addition of salts etc., have considerable influence on the surface activity of proteins and the mechanical properties of the interfacial protein films. Studies to date have established some understanding of the links between environmental and processing related parameters and their impacts on interfacial behavior. Improvement in knowledge may allow better design of interfacial protein structures for different food applications. This review examines the effects of environmental and processing conditions on the interfacial properties of dairy proteins with emphasis on interfacial tension dynamics, dilatational and surface shear rheological properties. The most commonly used surface analytical techniques along with relevant methods are also addressed.

Contrastive Study of the Foaming Properties of N-Acyl Amino Acid Surfactants with Bovine Serum Albumin and Gelatin

A detailed study on the foamability, foam stability, foam liquid-carrying capacity, and foam morphology of two N-acyl amino acid surfactants with bovine serum albumin (BSA) and gelatin were performed by foam scanning. The results showed that the foamability of the mixed system increased gradually and then tended to be stable with increasing surfactant concentration. The foamability of the high-concentration BSA system was stronger than that of the low-concentration BSA system. The foamability and foam stability of sodium N-lauroyl phenylpropanoic acid (N-C₁₂P)/BSA were better than those of sodium N-lauroyl propylamino acid (N-C₁₂A)/BSA, and the foamability and foam stability of N-C₁₂A/gelatin was better than those of N-C₁₂P/gelatin. The liquid-carrying capacity of the foam initially increased and then decreased with increasing time, and the maximum liquid-carrying capacity increased with increasing surfactant concentration. When the concentration of the surfactant was 8 mM, the drainage rate of N-C₁₂A/protein was higher than that of N-C₁₂P/protein. The morphology of the bubble gradually changed from spherical to polyhedron and the number of bubbles gradually decreased with time increasing. Differences in surfactant structure and protein type had an important effect on the number and area of foam.

Functionality of bovine milk proteins and other factors in foaming properties of milk: a review

For many dairy products such as cappuccino-style beverages, the top foam layer determines the overall product quality (e.g. their appearance, texture, mouthfeel and coffee aroma release rate) and the consumer acceptance. Proteins in milk are excellent foaming agents, but the foaming properties of milk are greatly affected by several factors such as the protein content, ratio of caseins to whey proteins, casein micelle size, pH, minerals, proteolysis, presence of low molecular weight compounds (lipids and their hydrolyzed products) and high molecular weight compounds (polysaccharides); milk processing conditions (e.g. homogenization, heat treatment and aging); and foaming method and temperature. These factors either induce changes in the molecular structure, charge and surface activity of the milk proteins; or interfere and/or compete with milk proteins in the formation of highly viscoelastic film to stabilize the foam. Some factors affect the foamability while others determine the foam stability. In this review, functionality of milk proteins in the production and stabilization of liquid foam, under effects of these factors is comprehensively discussed. This will help to control the foaming process of milk on demand for a particular application, which still is difficult and challenging for researchers and the dairy industry.

Interfacial properties, thin film stability and foam stability of casein micelle dispersions

Foam stability of casein micelle dispersions (CMDs) strongly depends on aggregate size. To elucidate the underlying mechanism, the role of interfacial and thin film properties was investigated. CMDs were prepared at 4°C and 20°C, designated as CMD_4°C and CMD_20°C. At equal protein concentrations, foam stability of CMD_4°C (with casein micelle aggregates) was markedly higher than CMD_20°C (without aggregates). Although the elastic modulus of CMD_4°C was twice as that of CMD_20°C at 0.005Hz, the protein adsorbed amount was slightly higher for CMD_20°C than for CMD_4°C, which indicated a slight difference in interfacial composition of the air/water interface. Non-linear surface dilatational rheology showed minor differences between mechanical properties of air/water interfaces stabilized by two CMDs. These differences in interfacial properties could not explain the large difference in foam stability between two CMDs. Thin film analysis showed that films made with CMD_20°C drained to a more homogeneous film compared to films stabilized by CMD_4°C. Large casein micelle aggregates trapped in the thin film of CMD_4°C made the film more heterogeneous. The rupture time of thin films was significantly longer for CMD_4°C (>1h) than for CMD_20°C (<600s) at equal protein concentration. After homogenization, which broke down the aggregates, the thin films of CMD_4°C became much more homogeneous, and both the rupture time of thin films and foam stability decreased significantly. In conclusion, the increased stability of foam prepared with CMD_4°C appears to be the result of entrapment of casein micelle aggregates in the liquid films of the foam.

Modulation of the surface properties of protein particles by a surfactant for stabilizing foams

In this study, a detailed investigation into the behavior of foams stabilized by mixtures of zein/TA colloidal particles (ZTP) with a conventional anion surfactant (sodium dodecyl sulfate, SDS) has been made.