Interfacial characteristics of food emulsifiers (proteins and lipids) at the air-water interface

Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations

The stability of food emulsions is the basis for other properties. During their production and processing, emulsions tend to become unstable due to their thermodynamic instability, and it is usually necessary to add emulsifiers and proteins to stabilize emulsions. It becomes crucial to study the intrinsic mechanisms of emulsifiers and proteins and their joint stabilization of food emulsions. This paper summarizes the research on intrinsic mechanisms of food emulsions stabilized by emulsifiers and proteins in recent years. The destabilization and stabilization of emulsions are related to the added surfactants. The properties, type, and concentration of emulsifiers determine the stability of emulsions, and the emulsifiers can be classified into different types (e.g., ionic or nonionic, solid or liquid) according to their properties and sources. The physicochemical properties of proteins (e.g., spatial conformation, hydrophobicity) and the composition of proteins can also determine the stability of emulsions, and emulsions stabilized by emulsifiers and proteins together not only depend on these factors but also have a great relationship with the mutual combination and competition between the two. The instability and stability of emulsions are related to factors such as interfacial interaction forces, the rheological nature of the interface, and the added surfactant.

MICROSTRUCTURE OF CREAMS MADE FROM WHIPPED CREAM WITH POLYSACCHARIDES AND VARIOUS SPECIES OF SUGARS

In 2013, WHO adopted the “Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013‒2020” that set strategic goals for food manufacturers. The goals included lower fat content, complete elimination of trans fats, lowering the energy value of products. Tortes and cakes are high-calorie confectionery products as a lot of buttercream is used to decorate them. Particular attention is paid to buttercreams made from whipped cream. Its complex emulsion-foamy structure is formed by whipping cream from dairy cows, its fat content being not less than 33%. In order to create healthy products, reduce the energy value of buttercreams, lower their cost, it is practical to use cream from dairy cows with a lower fat content of 20%. The emulsion-foamy system of whipped cream can be stabilized by introducing hydrocolloids (sodium alginate, j-carrageenan) that have thickening, surfactant properties. To expand the range of buttercreams of mass consumption, in particular products for children, for functional nutrition, it is practical to apply not only sucrose, but glucose, fructose, and lactulose as well. The paper presents the results of studying the microstructure of buttercreams made from low fat whipped cream with different sugars. It is shown that the presence of sodium alginate and j-carrageenan introduced into the formulation substantially changes the pattern of the froth compared to the classic buttercream made from cream with 33% of fat. The samples with polysaccharides have clearly shaped pores homogeneous by size. The amount of air in such creams is smaller compared to traditional semi-processed products. When adding glucose, in the total mass of the sample, small pores prevail due to low solubility of sugar at the temperatures of whipping 275‒277 K (2‒4°C). In buttecreams with fructose, the structure is characterized by a significant number of large pores formed due to higher viscosity of the dispersion medium with fructose. It has been determined that during storage, the microstructure rearranges, up to 70 % of air is lost, and the pores of the smallest volumes remain, which is due to the fusion of air bubbles and compression of the gel carcass of polysaccharides. The experimental samples of buttercreams do not lose plasticity, their structure remains stable for five days of storage. Key words: buttercreams from whipped cream, emulsion-foamy system, microstructure of buttercreams, sodium alginate, j-carrageenan, fructose, glucose.

Collapse Mechanisms of Nascent and Aged Sea Spray Aerosol Proxy Films

Sea spray aerosol (SSA) is highly enriched in marine-derived organic compounds during seasons of high biological productivity, and saturated fatty acids comprise one of the most abundant classes of molecules. Fatty acids and other organic compounds form a film on SSA surfaces, and SSA particle surface-area-to-volume ratios are altered during aging in the marine boundary layer (MBL). To understand SSA surface organization and its role during dynamic atmospheric conditions, an SSA proxy fatty acid film and its individual components stearic acid (SA), palmitic acid (PA), and myristic acid (MA) are studied separately using surface pressure–area ( Π − A ) isotherms and Brewster angle microscopy (BAM). The films were spread on an aqueous NaCl subphase at pH 8.2, 5.6, and 2.0 to mimic nascent to aged SSA aqueous core composition in the MBL, respectively. We show that the individual fatty acid behavior differs from that of the SSA proxy film, and at nascent SSA pH the mixture yields a monolayer with intermediate rigidity that folds upon film compression to the collapse state. Acidification causes the SSA proxy film to become more rigid and form 3D nuclei. Our results reveal film morphology alterations, which are related to SSA reflectivity, throughout various stages of SSA aging and provide a better understanding of SSA impacts on climate.

Thermodynamic versus non-equilibrium stability of palmitic acid monolayers in calcium-enriched sea spray aerosol proxy systems

Calcium ions bind to palmitic acid monolayers at the air–aqueous interface resulting in changes of both thermodynamic and non-equilibrium stability.

Characterization and interfacial behavior of nanoparticles prepared from amphiphilic hydrolysates of β-conglycinin-dextran conjugates

Amphiphilic graft copolymers were prepared from β-conglycinin-dextran conjugates hydrolyzed by trypsin at a degree of hydrolysis (DH) of 2.2%. Nanoparticles were prepared from β-conglycinin, β-conglycinin-dextran conjugates (CDC), and amphiphilic hydrolysates of β-conglycinin-dextran conjugates at DH 2.2% (CDCH) by a desolvation method. All of the nanoparticle samples exhibited spherical structures, as evidenced by dynamic light scattering, transmission electron microscopy, and small-angle X-ray scattering. The nanoparticles prepared from amphiphilic hydrolysates of β-conglycinin-dextran conjugates at DH 2.2% (CDCHN) exhibited higher interfacial pressure and dilatational modulus after long-term absorption at the oil-water interface compared with nanoparticles prepared from β-conglycinin (CN) and β-conglycinin-dextran conjugates (CDCN). This might be mainly associated with the higher surface hydrophobicity of CDCHN, which enhanced adsorption and intermolecular interactions of nanoparticles in the adsorbed layer.

Incorporation of ovalbumin within cationic octadecylamine monolayer and a comparative study with zwitterionic DPPC and anionic stearic acid monolayer

In this communication we demonstrated the incorporation of water-soluble surface-active protein OVA within an insoluble cationic ODA monolayer and compared with zwitterionic (DPPC) and anionic (SA) monolayer. The incorporation of OVA is found to be more in ODA as compared to that of DPPC and SA. The kinetics of protein adsorption in lipid monolayer gives the idea that unfolding of OVA is less in case of DPPC than SA and ODA. The pi-A isotherm and compressibility study gives the information about the different states of the protein-lipid mixed monolayer. At higher pressure, OVA tend to squeeze out from the lipids monolayer. High-resolution field emission scanning electron microscope (FE-SEM) images confirm this observation. The surface morphology of DPPC-OVA LB film is far better than ODA-OVA and SA-OVA LB film. OVA forms large irregular aggregates on SA and ODA monolayer. Fluorescence study reveals that protein structure is perturbed more in SA and ODA system compared to that of DPPC. The overall results indicate that DPPC monolayer is better to get protein lipid mixed film than SA and ODA monolayer.

Flow injection analysis with diode array absorbance detection and dynamic surface tension detection for studying denaturation and surface activity of globular proteins

In this article, a multidimensional dynamic surface tension detector (DSTD), in a parallel configuration with a UV-visible diode array absorbance detector, is presented in a novel flow injection analysis (FIA) application to study the effects of chemical denaturants urea, guanidinium hydrochloride (GdmHCl), and guanidinium thyocyanate (GdmSCN) on the surface activity of globular proteins at the liquid-air interface. The DSTD signal is obtained by measuring the changing pressure across the liquid-air interface of 4-mul drops repeatedly forming at the end of a capillary using FIA. The sensitivity and selectivity of the DSTD signal is related to the surface-active protein concentration in aqueous solution combined with the thermodynamics and kinetics of protein interaction at a liquid-air drop interface. Rapid on-line calibration and measurement of dynamic surface tension is applied, with the surface tension converted into surface pressure results. Continuous surface tension measurement throughout the entire drop growth is achieved, providing insight into kinetic behavior of protein interactive processes at the liquid-air drop interface. Specifically, chemical denaturation of 12 commercial globular proteins-chicken egg albumin, bovine serum albumin, human serum albumin, alpha-lactalbumin (alpha-Lac), myoglobin, cytochrome c, hemoglobin, carbonic anhydrase, alpha-chymotrypsinogen A, beta-lactoglobulin (beta-LG), lysozyme, and glyceraldehyde-3-phosphate-dehydrogenase-is studied in terms of surface pressure (i.e., surface activity) after treatment with increasing concentrations of urea, GdmHCl, and GdmSCN in the 0-8, 0-6, and 0-5 M ranges, respectively. For several of these proteins, the spectroscopic absorbance changes are monitored simultaneously to provide additional information prior to drop formation. Results show that surface pressure of proteins generally increases as the denaturant concentration increases and that effectiveness is GdmSCN > GdmHCl > urea. Protein unfolding curves obtained by plotting surface pressure as a function of denaturant concentration are presented and compared with respect to unfolding curves obtained by using UV absorbance and literature data. Kinetic information relative to the protein adsorption to the air-liquid interface of two proteins, alpha-Lac and beta-LG (chosen as representative proteins for comparison), denatured by the three denaturants is also studied and discussed.

Adsorbed and spread beta-casein monolayers at oil-water interfaces

A previous study (Langmuir 2003, 19, 8436) used a Langmuir type pendant drop film balance to form beta-casein monolayers at the air-water interface. The present paper reports the application of that technique to the formation of protein monolayers at liquid interfaces. This technique allows a direct comparison between spread and adsorbed beta-casein interfacial behaviors that is presented in terms of their pi-A isotherms and static elasticity moduli. Pi-A isotherms of adsorbed and spread protein have been compared and found to be fairly similar in shape, stability, and also hysteresis phenomena. Examination of the elasticity moduli of both layers shows a similar analogy although slight differences arise and are interpreted in terms of the protein unfolding extent attained by both procedures at the oil interface.

Dynamic viscoelastic properties of spread monostearin monolayer in the presence of glycine

The monostearin monolayer at the air-aqueous interface is more expanded in presence of glycine and at higher temperature from both the surface pressure-area per molecule (pi-A) isotherms and static elasticity-surface pressure (E(s)-pi) curves. The dilational viscoelastic properties of monostearin monolayer spread on the subphase of glycine solution have been determined by the dynamic oscillation method and discussed as a function of surface pressure, temperature, and frequency. At the frequency of 50 mHz, the monostearin monolayer on pure water shows negative dilational viscosity and is viscoelastic at some surface pressures, while the monostearin monolayer in the presence of glycine is nearly elastic over a wide range of surface pressure, especially at 25 degrees C. Both positive and negative loss angle tangent can be deduced as a function of surface pressure. The negative dilational viscosity can be attributed to the phase transitions induced by the propagation of the surface waves during the dynamic oscillation. It can be convinced that the interactions between monostearin and glycine play an important role in the formation and rheological behavior of the monolayer. On the other hand, temperature has effect on the dilational elasticity and the dilational viscosity of the monostearin monolayer in different extents. Furthermore, at the surface pressure of 20 mN/m, the monostearin monolayer on the glycine solution at 18 degrees C is essentially elastic at lower frequency (<100 MHz) and shows viscoelastic behavior at higher frequency. These phenomena should be associated with the complicated monolayer structure and structural reorganization due to the interactions between monostearin and glycine in presence of glycine.