Experimental methods for measuring coalescence during emulsification – A critical review

Protein Nanoparticles: Uniting the Power of Proteins with Engineering Design Approaches

Protein nanoparticles, PNPs, have played a long-standing role in food and industrial applications. More recently, their potential in nanomedicine has been more widely pursued. This review summarizes recent trends related to the preparation, application, and chemical construction of nanoparticles that use proteins as major building blocks. A particular focus has been given to emerging trends related to applications in nanomedicine, an area of research where PNPs are poised for major breakthroughs as drug delivery carriers, particle-based therapeutics or for non-viral gene therapy.

Experimental Methods for Measuring the Breakup Frequency in Turbulent Emulsification: A Critical Review

The growing interest in using population balance modeling to describe emulsification processes has spurred an interest in experimentally measuring the breakup frequency. This contribution classifies, compares, and critically reviews the different methods that have been suggested for measuring the breakup frequency, applicable to emulsification devices. Two major approaches can be seen in previous studies. The first is ‘single drop breakup experiment’-based studies, which estimate the breakup frequency by observing the fate of individual drops. The second approach involves ‘emulsification experiment’-based studies, which combine measured drop-size distributions with assumptions to allow for estimations of the breakup frequency. This second approach can be further subdivided in three types: Parametric determination, inverse self-similarity-based methods, and direct back-calculation methods. Each of these methods are reviewed in terms of their implementation, reliability, and validity. Suggestions of methodological considerations for future studies are given for each class, together with more general suggestions for further investigations. The overall objective is to provide emulsification researchers with background information when choosing which method to use for measuring the breakup frequency and with support when setting up experiments and data evaluation procedures.

Solubility and emulsifying activity of yam soluble protein

Yam soluble protein (YSP) has been reported to have many physiological activities, such as scavenging free radicals, immune activation, and anti-hypertensive activities. Protein solubility and emulsifying activity are important protein-associated functional properties for the application of proteins in food systems. During this study, the factors of protein concentration, pH, temperature and salt concentration that influenced the solubility of YSP were investigated. As a result, the solubility was minimal near its isoelectric point (pH 3.5) and was highest at 45 °C in a temperature range of 40-60 °C. With an increase of protein concentration, the solubility decreased. According to the results of response surface methodology analysis, the interaction between pH and temperature on the solubility of YSP was significant, and the maximum solubility (87.5%) was obtained when the temperature was close to 40 °C, the pH was approximately 7 and the NaCl concentration approached 0.5 mol/L. As the protein concentration increased, the average particle size of the YSP emulsion decreased, and the particle size distribution gradually became balanced. Additionally, the microphotograph of the YSP emulsion reflected its distribution. The results of this study will provide data and a theoretical basis for the understanding of YSP's physicochemical properties and its application in the food industry.

Emulsion Formation by Homogenization: Current Understanding and Future Perspectives

Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor–stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. It is concluded that although research in this field has been ongoing for a century and has provided a substantial amount of empirical correlations and scaling laws, the fundamental understanding is still limited, especially in the case of emulsions with a high-volume fraction of the disperse phase, as seen in many food applications. These limitations in the current understanding are also used to provide future perspectives and suggest directions for further investigation.