1
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Bai C, Wang L, Li B, McClements DJ, Liu S, Li Y. Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39024566 DOI: 10.1021/acs.jafc.4c03721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/20/2024]
Abstract
Reducing salt intake without affecting the saltiness perception remains a great challenge for the food industry. Herein, the demulsification of water droplets and air bubbles was controlled to modulate the release of sodium from oleogel-stabilized water-in-oil emulsions (OGEs) stabilized by monoglyceride crystals. The effect of monoglycerides with carbon chain length (glycerol monolaurate-GML, glyceryl monostearate-GMS, and glycerol monopalmitate-GMP) and homogenization methods (hand-shaking or high-speed blender) on sodium release and saltiness was investigated by in vitro and in vivo oral processing tests. Milky-white stable emulsions were formed with both water droplets and air bubbles dispersing in the oil phase, regardless of the selected homogenization methods. Air bubbles were more unstable than water droplets during oral digestion. GML OGEs with more and larger air bubbles and the lowest hardness exhibited the highest sodium release rate and the strongest saltiness, independent of homogenization methods. The balance between air bubbles and water droplets in the GMS and GMP OGEs caused slower sodium release and lower saltiness. Overall, the presence of air bubbles in NaCl-loaded W/O oleogel-based emulsions was shown to have important implications for tailoring their sodium release and saltiness.
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Affiliation(s)
- Chenmei Bai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ling Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
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2
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da Silva TLT, Martini S. Recent Advances in Lipid Crystallization in the Food Industry. Annu Rev Food Sci Technol 2024; 15:355-379. [PMID: 38166315 DOI: 10.1146/annurev-food-072023-034403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2024]
Abstract
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.
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Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
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3
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Matthews L, Schmetterer M. Unusual Structural Insights Revealed by Rheo-SAXS Studies of Nonaqueous Crystalline Gels. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:4207-4217. [PMID: 38354093 DOI: 10.1021/acs.langmuir.3c03271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
Glycerol is a nonaqueous polar solvent and is of interest in many industrial areas due to its beneficial properties, such as green production and biocompatibility. Our previous works have shown the presence of a fibrillar phase on the microscale that consists of lamellar sodium dodecyl sulfate (SDS) crystals containing interstitial glycerol on the nanoscale. The phase is gel-like at room temperature and demonstrates shear-thinning behavior upon application of a shear. Initially, small-angle X-ray scattering coupled with rheology (rheo-SAXS) measurements were performed to elucidate the structural transition of the gel phase under an applied shear, but it became clear that the aging process of the gel has a profound impact on both the gel nanostructure and also the mechanical properties. For younger gels, both the dissolution of SDS crystallites and the alignment of the fibrillar phase were seen. However, in the aged gels, an unexpected foam was formed at shear rates γ ˙ > 700 s-1. The microscopic structure of the foam phase was imaged using polarizing light microscopy and brightfield and darkfield optical microscopy. The nanostructure of the foam phase was investigated using rheo-SAXS. The foam phase was shown to be stabilized by the presence of SDS crystallites at the air-liquid interface, and the stability of the foam is high with foam persisting even t = 3 months after formation. These results highlight the importance of investigating green nonaqueous media and the gel aging process, both of which are interesting not only on a fundamental level but also for a range of industrial applications, from personal care products and cosmetics to food science.
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Affiliation(s)
- Lauren Matthews
- ESRF, The European Synchrotron, 71 Avenue des Martyrs, Grenoble 38043, France
- School of Chemistry, University of Bristol, Cantock's Close, Bristol BS8 1TS, U.K
| | - Maria Schmetterer
- ESRF, The European Synchrotron, 71 Avenue des Martyrs, Grenoble 38043, France
- Institut Polytechnique de Paris, Route de Saclay, Palaiseau 91120, France
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4
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Sagiri SS, Poverenov E. Oleogel-Based Nanoemulsions for Beverages: Effect of Self-Assembled Fibrillar Networks on Stability and Release Properties of Emulsions. Foods 2024; 13:680. [PMID: 38472794 DOI: 10.3390/foods13050680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Reducing the use of stabilizers is one of the main challenges in food emulsions, especially for beverages. This work aimed to produce oleogel-structured nanoemulsions (NEs) without additional surfactants. Lecithin-stearic acid (LSa) and lecithin-sorbitan tristearate (LSt) oleogels formed stable NEs under optimized sonication conditions. Microscopy and rheometry revealed that the presence of self-assembled fibrous networks (SAFiNs) in both dispersed and continuous phases provided steric stabilization to NEs. Lecithin acted as crystal habit modifier of SAFiNs and facilitated their phase partitioning. Notably, the short fibers of LSt showed better emulsifying efficiency than the long fibers of LSa. Curcumin release studies under simulated gastrointestinal conditions demonstrated that SAFiNs affect the release capabilities of NEs. Polydispersity index, zeta potential and oil syneresis data showed that the emulsions are stable for six months. Moreover, NEs showed thermal stability upon curcumin release at 25 and 50 °C. These results suggest that the developed oleogel-based NEs are suitable for the delivery of bioactive agents for beverages and other food applications.
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Affiliation(s)
- Sai Sateesh Sagiri
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences Agriculture Research Organization, The Volcani Center 68 HaMacabim Road, Rishon LeZion 7505101, Israel
| | - Elena Poverenov
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences Agriculture Research Organization, The Volcani Center 68 HaMacabim Road, Rishon LeZion 7505101, Israel
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5
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Liu Y, Xu M, Portela LM, Garbin V. Diffusion across particle-laden interfaces in Pickering droplets. SOFT MATTER 2023; 20:94-102. [PMID: 38047385 DOI: 10.1039/d3sm01262j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2023]
Abstract
Emulsions stabilized by nanoparticles, known as Pickering emulsions, exhibit remarkable stability, which enables applications ranging from encapsulation, to advanced materials, to chemical conversion. The layer of nanoparticles at the interface of Pickering droplets is a semi-permeable barrier between the two liquid phases, which can affect the rate of release of encapsulates, and the interfacial transfer of reactants and products in biphasic chemical conversion. A gap in our fundamental understanding of diffusion in multiphase systems with particle-laden interfaces currently limits the optimal development of these applications. To address this gap, we developed an experimental approach for in situ, real-time quantification of concentration fields in Pickering droplets in a Hele-Shaw geometry and investigated the effect of the layer of nanoparticles on diffusion of solute across a liquid-liquid interface. The experiments did not reveal a significant hindrance on the diffusion of solute across an interface densely covered by nanoparticles. We interpret this result using an unsteady diffusion model to predict the spatio-temporal evolution of the concentration of solute with a particle-laden interface. We find that the concentration field is only affected in the immediate vicinity of the layer of particles, where the area available for diffusion is affected by the particles. This defines a characteristic time scale for the problem, which is the time for diffusion across the layer of particles. The far-field concentration profile evolves towards that of a bare interface. This localized effect of the particle hindrance is not measurable in our experiments, which take place over a much longer time scale. Our model also predicts that the hindrance by particles can be more pronounced depending on the particle size and physicochemical properties of the liquids and can ultimately affect performance in applications.
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Affiliation(s)
- Yanyan Liu
- Department of Chemical Engineering, Delft University of Technology, van der Maasweg 9, Delft 2629 HZ, The Netherlands.
| | - Mingjun Xu
- Department of Chemical Engineering, Delft University of Technology, van der Maasweg 9, Delft 2629 HZ, The Netherlands.
| | - Luis M Portela
- Department of Chemical Engineering, Delft University of Technology, van der Maasweg 9, Delft 2629 HZ, The Netherlands.
| | - Valeria Garbin
- Department of Chemical Engineering, Delft University of Technology, van der Maasweg 9, Delft 2629 HZ, The Netherlands.
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6
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Matsuo K, Fujii Y, Ueno S. Fabrication and Characterization of Oleofoams Composed of Tribehenoyl-glycerol: Toward a Stable and Higher Air-content Colloidal System. J Oleo Sci 2023; 72:819-829. [PMID: 37574284 DOI: 10.5650/jos.ess23068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023] Open
Abstract
Oleofoams have garnered significant attention in many personal care applications because of their favorable physicochemical properties, including texture and detergency. To explore the potential use of mixtures of high-melting-point fat crystals (tribehenoyl-glycerol [BBB]) and edible oils as low-cost and stable aeration systems, we created oleofoams composed of olive oil and BBB. By whipping the BBB/olive oil oleogels after rapid cooling and subsequent heating, we successfully prepared oleofoams without emulsifier additives. Mixtures of the BBB/olive oil formed oleofoams at BBB concentrations of 4.0-20.0 wt.%. The resultant oleofoams maintained their overrun rates and did not coalesce, even with additional whipping after the overrun rate was maximized. More closely packed bubbles, concentrated bubble size distributions, and stronger interfacial elasticity were attributed to the increasing BBB concentrations, and the thermal results revealed that further heating was required to damage the foam structure. The characteristics of these new oleofoams are closely related to their BBB concentrations, and the observed effects are attributed to the network structure of the thickened crystal layer and enhanced gelling in the oil phase.
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Affiliation(s)
| | - Yoko Fujii
- Graduate School of Integrated Sciences for Life, Hiroshima University
| | - Satoru Ueno
- Graduate School of Integrated Sciences for Life, Hiroshima University
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7
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Grossi M, Fang B, Rao J, Chen B. Oleofoams stabilized by monoacylglycerides: Impact of chain length and concentration. Food Res Int 2023; 169:112914. [PMID: 37254346 DOI: 10.1016/j.foodres.2023.112914] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Oleofoams are plant oil based whipped systems which have drawn academic and industry attention in recent years. The aim of this study was to determine the effect of fatty acid chain length and monoacylglyceride (MAG) concentration on the performance and structural properties of MAG-based oleofoams. Four different MAGs (monolaurin, monomyrystin, monopalmitin, and monostearin) were studied at three concentration levels (5, 10, and 15 wt%). The fatty acid chain length had a statistically significant impact on the size and shape of crystals formed, while higher MAG concentrations led to higher numbers of crystals in the continuous oil phase. These differences affected the performance and physical properties of the oleofoams: compared to other MAGs, monostearin based oleofoams were harder and exhibited higher values of G' and G″, had higher overrun and showed better stability. Lastly, through microscopy techniques it was successfully proved that monostearin-based oleofoams are stabilized by both bulk and Pickering stabilization.
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Affiliation(s)
- Matteo Grossi
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Baochen Fang
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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8
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Li Z, Ying Lee Y, Wang Y, Qiu C. Interfacial behavior, gelation and foaming properties of diacylglycerols with different acyl chain lengths and isomer ratios. Food Chem 2023; 427:136696. [PMID: 37392626 DOI: 10.1016/j.foodchem.2023.136696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 07/03/2023]
Abstract
Diacylglycerols (DAG) of varying chain lengths were synthesized and the acyl migrated samples with different 1,3-DAG/1,2-DAG ratios were obtained. The crystallization profile and surface adsorption differed depending on DAG structure. C12 and C14 DAGs formed small platelet- and needle-like crystals at the oil-air interface which can better reduce surface tension and pack in an ordered lamellar structure in oil. The acyl migrated DAGs with higher ratios of 1,2-DAG showed reduced crystal size and lower oil-air interfacial activity. C14 and C12 DAG oleogels exhibited higher elasticity and whipping ability with crystal shells surrounding bubbles, whereas C16 and C18 DAG oleogels had low elasticity and limited whipping ability due to the formation of aggregated needle-like crystals and loose gel network. Thus, acyl chain length dramatically influences the gelation and foaming behaviors of DAGs whereas the isomers exert little influence. This study provides basis for applying DAG of different structures in food products.
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Affiliation(s)
- Ziwei Li
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yee Ying Lee
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
| | - Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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9
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Tirgarian B, Farmani J. A novel approach for the development of edible oleofoams using double network oleogelation systems. Food Chem 2023; 426:136634. [PMID: 37348400 DOI: 10.1016/j.foodchem.2023.136634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 06/09/2023] [Accepted: 06/13/2023] [Indexed: 06/24/2023]
Abstract
Whipped oleogels (oleofoams) are commonly stabilized by crystalline particles. Still, external factors like temperature fluctuations could change the state of the crystals (phase transitions), leading to the destabilization and disruption of oleofoams. Herein, a double network oleogelation system comprised of a primary crystalline network (using glycerol monostearate) and a secondary colloidal network (stabilized by soy protein isolate-anionic polysaccharides Mailard conjugates) is proposed as a novel strategy to overcome these challenges. It was observed that the incorporation of the secondary network resulted in a lower over-run, but a higher melting point, elasticity, foam stability, and more uniform bubble size distribution. This was explained by the strong interfacial stabilization provided by the colloidal network that can protect the crystalline particle against coarsening and oil drainage. These double network oleofoams, which could retain 41-48 % air (oleogel-based), display great potential for utilization in low-calorie lipid-based products.
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Affiliation(s)
- Behraad Tirgarian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran.
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10
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Sakurai Y, Kakiuchi R, Hirai T, Nakamura Y, Fujii S. Aqueous Bubbles Stabilized with Millimeter-Sized Polymer Plates. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:3800-3809. [PMID: 36853615 DOI: 10.1021/acs.langmuir.3c00149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
(Sub)millimeter-sized hexagonal polymer plates that were monodisperse in shape and size were utilized as stabilizers for aqueous bubbles, and the effects of the hydrophilic-hydrophobic property, size, and solid concentration of the plates on the formability, stability, and shape and structure of aqueous bubbles were investigated. The formability and stability of the bubbles were improved by increasing the hydrophobicity of the plate surface, decreasing the plate size, and increasing the solid concentration of the plates. For plates with suitable water wettability, three-dimensional bubbles with nearly spherical and polyhedral shapes were formed by the adsorption of plates to the bare air bubbles introduced into the continuous water phase by air-water mixing. On the contrary, two-dimensional bubbles with accordion-type structures consisting of alternating layers of plates and entrapped air bubbles were formed by the transfer of multiple plates with poor wettability from the air phase to the water phase by air-water mixing. Furthermore, a correlation was found between the bubble/stabilizer size ratio and bubble shape for plates with the suitable wettability: bubbles with nearly spherical shapes were formed when the bubble/plate size ratios were >2, bubbles with hexahedral, pentahedral, and tetrahedral shapes were formed when the size ratios were approximately 1, and bubbles with triangular and sandwich shapes were formed when the size ratios were <0.8. Additionally, bubbles with similar shapes were formed when the bubble/plate size ratios were close, even when the sizes of the plates and bubbles were different.
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Affiliation(s)
- Yuri Sakurai
- Division of Applied Chemistry, Environmental and Biomedical Engineering, Graduate School of Engineering, Osaka Institute of Technology, 5-16-1, Omiya, Asahi-ku, Osaka 535-8585, Japan
| | - Rina Kakiuchi
- Division of Applied Chemistry, Environmental and Biomedical Engineering, Graduate School of Engineering, Osaka Institute of Technology, 5-16-1, Omiya, Asahi-ku, Osaka 535-8585, Japan
| | - Tomoyasu Hirai
- Department of Applied Chemistry, Faculty of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka 535-8585, Japan
- Nanomaterials Microdevices Research Center, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka 535-8585, Japan
| | - Yoshinobu Nakamura
- Department of Applied Chemistry, Faculty of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka 535-8585, Japan
- Nanomaterials Microdevices Research Center, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka 535-8585, Japan
| | - Syuji Fujii
- Department of Applied Chemistry, Faculty of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka 535-8585, Japan
- Nanomaterials Microdevices Research Center, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka 535-8585, Japan
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11
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Oleogel-structured emulsions: A review of formation, physicochemical properties and applications. Food Chem 2023; 404:134553. [DOI: 10.1016/j.foodchem.2022.134553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/30/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
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12
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Gu X, Du L, Meng Z. Thermal-reversible lacquer wax-based oleofoams in dual stabilization with high ambient stability. Food Res Int 2023; 167:112650. [PMID: 37087239 DOI: 10.1016/j.foodres.2023.112650] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 02/18/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023]
Abstract
In this study, the effect of the content of the lacquer wax and whipping time on the overrun was explored. It was found that an appropriate amount of wax content and whipping time could promote crystal dual stabilization through the Pickering mechanism and the close packing in the bulk phase. Otherwise, it would result in low overrun caused by high viscous and crystal bridging. The addition of polyglycerol polyricinoleate (PGPR) could effectively enhance the overrun by apace absorbing. At the same time, adding PGPR also improved the contact angle, which was beneficial to the adsorption at the A-O interface. The 8 wt% oleogel was partially substituted by high-melting fat palm stearin (POs) and oleofoams were prepared based on blended fat. POs increased the melting point, structural strength, and β'-form crystal of oleofoams, thus improving the storage and temperature stability. The oleofoam has a maximum overrun of 189% and could maintain the shape of the decorating over 15 d at the ambient temperature, showing great potential in low-fat food applications and other delivery systems.
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Affiliation(s)
- Xinya Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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13
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Liu Y, Binks BP. Fabrication of Stable Oleofoams with Sorbitan Ester Surfactants. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:14779-14788. [PMID: 36410861 PMCID: PMC9730906 DOI: 10.1021/acs.langmuir.2c02413] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/09/2022] [Indexed: 06/16/2023]
Abstract
Sorbitan esters have been extensively used as surfactants to stabilize emulsions in many fields. However, the preparation of an oleofoam with sorbitan ester alone has not been reported. Here, we apply a novel protocol to fabricate stable oleofoams of high air volume fraction from mixtures of vegetable oil and sorbitan ester. To incorporate more air bubbles into the oil matrix, aeration is first carried out in the one-phase region at high temperatures, during which the highest over-run can reach 280%. Due to foam instability at high temperatures, the foam is then submitted to rapid cooling, followed by storage at low temperatures. For high-melting sorbitan monostearate, the resulting foams containing many crystal-encased air bubbles are ultrastable to drainage, coarsening, and coalescence for several months. On the contrary, the cooled foams with low-melting sorbitan monooleate go through a gradual decay lasting for more than 1 month. We highlight the importance of hydrogen bond formation between surfactant and oil in enhancing foam stability. The generic nature of the above findings is demonstrated by preparing oil foams with various vegetable oils and sorbitan monooleate.
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14
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Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate: Insights into their relations based on microstructure, rheology and tribology. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Andriotis EG, Monou PK, Komis G, Bouropoulos N, Ritzoulis C, Delis G, Kiosis E, Arsenos G, Fatouros DG. Effect of Glyceryl Monoolein Addition on the Foaming Properties and Stability of Whipped Oleogels. Gels 2022; 8:705. [PMID: 36354613 PMCID: PMC9689941 DOI: 10.3390/gels8110705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 03/11/2024] Open
Abstract
Medium Chain Triglyceride (MCT) oil was successfully combined with Glyceryl Monostearate (GMS) and Glyceryl Monoolein (GMO) to form oleogels that were subsequently whipped to form stable oleofoams. The co-crystallization of GMS and GMO at a ratio of 20:1, 20:2.5, and 20:5 within MCT oil was studied through Differential Scanning Calorimetry (DSC), X-ray Diffraction analysis (XRD), rheological analysis, Fluorescence Recovery after Photobleaching (FRAP), Fourier Transform Infrared Spectroscopy (FTIR), and polarized microscopy. The addition of 5% GMO resulted in the production of more stable oleogels in terms of crystal structure and higher peak melting point, rendering this formulation suitable for pharmaceutical applications that are intended to be used internally and those that require stability at temperatures close to 40 °C. All formulations were whipped to form oleofoams that were evaluated for their storage stability for prolonged period at different temperatures. The results show that oleofoams containing 5% MGO retained their foam characteristics even after 3 months of storage under different temperature conditions.
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Affiliation(s)
- Eleftherios G. Andriotis
- Laboratory of Pharmaceutical Technology, Department of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
| | - Paraskevi-Kyriaki Monou
- Laboratory of Pharmaceutical Technology, Department of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
| | - George Komis
- School of Biology, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
| | - Nikolaos Bouropoulos
- Department of Materials Science, University of Patras, GR 26504 Patras, Greece
- Foundation for Research and Technology Hellas, Institute of Chemical Engineering and High Temperature Chemical Processes, GR 26504 Patras, Greece
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Alexander Campus, GR 57400 Thessaloniki, Greece
| | - Georgios Delis
- Laboratory of Pharmacology, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
| | - Evangelos Kiosis
- Clinic of Farm Animals, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
| | - Georgios Arsenos
- Laboratory of Animal Husbandry, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
| | - Dimitrios G. Fatouros
- Laboratory of Pharmaceutical Technology, Department of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece
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16
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Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application. Foods 2022; 11:foods11182887. [PMID: 36141019 DOI: 10.3390/foods11182887] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 09/03/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored the use of oleofoams obtained by whipping the pulse protein foam-templated oleogels for cake baking. Oleogels were prepared at room temperature by adding canola oil containing high-melting monoglyceride (MAG) or candelilla wax (CW) to the freeze-dried pea or faba bean protein-stabilized foams. Oleogels were then whipped to create the oleofoams; however, only the oleogels containing MAG could form oleofoams. CW-oleogel could not form any oleofoam. The most stable oleofoams with the highest overrun, stability, and storage modulus were obtained from 3% MAG+pulse protein foam-templated oleogels. The MAG plus protein foam-templated oleogels showed smaller and more packed air bubbles than MAG-only oleofoam, which was ascribed to the protein's ability to stabilize air bubbles and provide a network in the continuous oil phase to restrict air bubble movement. A novel batter preparation method for oleofoam was developed to increase air bubble incorporation. The X-ray microtomography images of the cakes showed a non-homogeneous distribution of larger air bubbles in the oleofoam cake compared to the shortening cake although their total porosity was not much different. The oleofoam cakes made with the new method yielded similar hardness and chewiness compared to the shortening cakes. By improving rheology and increasing air incorporation in the batter, high-quality cakes can be obtained with MAG-containing oleofoams made from pulse protein foam-templated oleogels.
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17
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Qiu C, Wang S, Wang Y, Lee WJ, Fu J, Binks BP, Wang Y. Stabilisation of oleofoams by lauric acid and its glycerol esters. Food Chem 2022; 386:132776. [PMID: 35509162 DOI: 10.1016/j.foodchem.2022.132776] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/16/2022] [Accepted: 03/21/2022] [Indexed: 11/19/2022]
Abstract
Four types of pure lipid, namely lauric acid (LA), glycerol monolaurate (MAG), diglycerol laurate (DAG) and triglyceride laurate (TAG) were used to prepare oleofoams. The relationship between crystal profiles and their performance in oleofoams was established. DAG formed small needle-like crystals while MAG formed large flake-like crystals in oleogels, and crystal shells around air bubbles were observed in LA-, MAG- and DAG-based oleofoams. LA and DAG displayed higher over-run whereas DAG-stabilised foam possessed smaller bubbles and higher physical stability due to the presence of small β and β' crystals. Upon heating, DAG and TAG-based foams showed varying extents of oil drainage indicating the crystals were distributed in a different manner. Therefore, DAG was shown to be an excellent gelator in the fabrication of ultra-stable oleofoams. This work extends the lipid varieties with nutritional features and allows a better understanding on the stabilization mechanisms of lauric acid lipids in oleofoams.
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Affiliation(s)
- Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China
| | - Shaolin Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Ying Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China
| | - Junning Fu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK.
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China.
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18
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Wettlaufer T, Flöter E. Wax based oleogels and their application in sponge cakes. Food Funct 2022; 13:9419-9433. [PMID: 35971805 DOI: 10.1039/d2fo00563h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The use of high amounts of saturated fatty acids mainly obtained from tropical fats and oils gains increasing rejection from consumers. Use of liquid plant based oils, however, does not deliver necessary functionalities. In this contribution, sunflower-(SFW), bees-wax (BW), ricebran wax (RBW) and a BW-wax mixture (BW : SFWh) were investigated as a potential alternative fat phase in low-density bakery products. Since the food product matrix is composed of complex ingredients, key-functionalities (foam-stabilization, viscoelastic properties, and oil-binding) were first investigated for pure oleogels as oleofoams. It could be demonstrated that all waxes investigated were able to form oleofoams. The location of wax crystal aggregates, at the oil-air interface or in the bulk, was shown to be a significant factor regarding oil-binding and viscoelastic properties. However, it was not possible to transfer all findings made for the oleofoams to the ones made for the oleogel based sponge cakes. There, all oleogels showed improvement compared to the canola oil variant regarding oil-leaping and visual appearance (volume). Sensory evaluation attested satisfactory results for all wax-based oleogel applications. This contribution aims to deliver novel findings for wax-based oleogels as oleofoams as well as an alternative fat phase in low-density bakery products. The gathered results aim to enable a target-oriented characterization of oleogel applications and hence facilitate future use to deliver beneficial products to the market.
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Affiliation(s)
- Till Wettlaufer
- Technische Universität Berlin, Faculty III Process Sciences, Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Germany.
| | - Eckhard Flöter
- Technische Universität Berlin, Faculty III Process Sciences, Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Germany.
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19
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Pickering foams and parameters influencing their characteristics. Adv Colloid Interface Sci 2022; 301:102606. [PMID: 35182930 DOI: 10.1016/j.cis.2022.102606] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 01/20/2022] [Accepted: 01/26/2022] [Indexed: 11/21/2022]
Abstract
Pickering foams are available in many applications and have been continually gaining interest in the last two decades. Pickering foams are multifaceted, and their characteristics are highly dependent on many factors, such as particle size, charge, hydrophobicity and concentration as well as the charge and concentration of surfactants and salts available in the system. A literature review of these individual studies at first might seem confusing and somewhat contradictory, particularly in multi-component systems with particles and surfactants with different charges in the presence of salts. This paper provides a comprehensive overview of particle-stabilized foams, also known as Pickering foams and froths. Underlying mechanisms of foam stabilization by particles with different morphology, surface chemistry, size and type are reviewed and clarified. This paper also outlines the role of salts and different factors such as pH, temperature and gas type on Pickering foams. Further, we highlight recent developments in Pickering foams in different applications such as food, mining, oil and gas, and wastewater treatment industries, where Pickering foams are abundant. We conclude this overview by presenting important research avenues based on the gaps identified here. The focus of this review is limited to Pickering foams of surfactants with added salts and does not include studies on polymers, proteins, or other macromolecules.
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20
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Mishra K, Kämpf F, Ehrengruber S, Merkel J, Kummer N, Pauer R, Fischer P, Windhab EJ. The rheology and foamability of crystal-melt suspensions composed of triacylglycerols. SOFT MATTER 2022; 18:1183-1193. [PMID: 35037667 PMCID: PMC8826217 DOI: 10.1039/d1sm01646f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 12/28/2021] [Indexed: 06/14/2023]
Abstract
The rheology of triacylglycerol (TAG) crystal-melt suspensions (CMSs) consisting of anhydrous milk fat (AMF), cocoa butter (CB), and palm kernel oil (PKO) as function of crystallization shear rate cryst and crystal volume fraction ΦSFC is investigated by in-line ultrasound velocity profiling - pressure difference (UVP-PD) rheometry. Measurements up to ΦSFC = 8.8% are presented. Below the percolation threshold Φc, no yield stress τ0 is observed and the viscosity η scales linearly with ΦSFC. Above Φc, a non-linear dependency of both τ0 and η as function of ΦSFC is apparent. For AMF and CB, the increase in cryst leads to a decrease in η and τ0 as function of ΦSFC, whereas for PKO based CMSs the opposite is the case. Scanning electron microscopy (SEM) and polarized light microscopy (PLM) relate these rheological findings to the microstructure of the investigated CMSs by taking the effective aspect ratio aeff and the concept of the effective crystal volume fraction ΦeffSFC into account. Foam formation by dynamically enhanced membrane foaming (DEMF) is performed directly after crystallization and reveals that depending on the CMS rheology and crystallite-, crystallite cluster- and crystal floc microstructure, a wide range of gas volume fractions between 0.05-0.6 are achievable.
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Affiliation(s)
- Kim Mishra
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Fabian Kämpf
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Silas Ehrengruber
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Julia Merkel
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Nico Kummer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
- Laboratory for Cellulose & Wood Materials, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Robin Pauer
- Electron Microscopy Center, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Peter Fischer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
| | - Erich J Windhab
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland.
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21
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Metilli L, Storm M, Marathe S, Lazidis A, Marty-Terrade S, Simone E. Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of Oleofoams. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:1638-1650. [PMID: 35050635 PMCID: PMC8812118 DOI: 10.1021/acs.langmuir.1c03318] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 01/06/2022] [Indexed: 06/14/2023]
Abstract
Oleofoams are a novel, versatile, and biocompatible soft material that finds application in drug, cosmetic or nutraceuticals delivery. However, due to their temperature-sensitive and opaque nature, the characterization of oleofoams' microstructure is challenging. Here, synchrotron X-ray microcomputed tomography and radiography are applied to study the microstructure of a triglyceride-based oleofoam. These techniques enable non-destructive, quantitative, 3D measurements of native samples to determine the thermodynamic and kinetic behavior of oleofoams at different stages of their life cycle. During processing, a constant bubble size distribution is reached after few minutes of shearing, while the number of bubbles incorporated keeps increasing until saturation of the continuous phase. Low amounts of solid triglycerides in oleofoams allow faster aeration and a more homogeneous microstructure but lower thermodynamic stability, with bubble disproportionation and shape relaxation over time. Radiography shows that heating causes Ostwald ripening and coalescence of bubbles, with an increase of their diameter and sphericity.
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Affiliation(s)
- Lorenzo Metilli
- School
of Food Science and Nutrition, Food Colloids and Bioprocessing group, University of Leeds, Woodhouse Lane, Leeds LS29JT, U.K.
| | - Malte Storm
- Diamond
Light Source Ltd., Harwell Science and Innovation
Campus, Didcot OX110DE, U.K.
- Helmholtz-Zentrum
hereon, Max-Planck-Str 1, 21502 Geesthacht, Germany
| | - Shashidhara Marathe
- Diamond
Light Source Ltd., Harwell Science and Innovation
Campus, Didcot OX110DE, U.K.
| | - Aris Lazidis
- Nestlé
Product Technology Centre Confectionery, Haxby Road, York YO31 8TA, U.K.
| | | | - Elena Simone
- School
of Food Science and Nutrition, Food Colloids and Bioprocessing group, University of Leeds, Woodhouse Lane, Leeds LS29JT, U.K.
- Department
of Applied Science and Technology (DISAT), Politecnico di Torino, Corso Duca degli Abruzzi 24, Torino 10129, Italy
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22
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Saha S, Pagaud F, Binks BP, Garbin V. Buckling versus Crystal Expulsion Controlled by Deformation Rate of Particle-Coated Air Bubbles in Oil. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:1259-1265. [PMID: 35023336 PMCID: PMC8793140 DOI: 10.1021/acs.langmuir.1c03171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/04/2022] [Indexed: 06/14/2023]
Abstract
Oil foams stabilized by crystallizing agents exhibit outstanding stability and show promise for applications in consumer products. The stability and mechanics imparted by the interfacial layer of crystals underpin product shelf life, as well as optimal processing conditions and performance in applications. Shelf life is affected by the stability against bubble dissolution over a long time scale, which leads to slow compression of the interfacial layer. In processing flow conditions, the imposed deformation is characterized by much shorter time scales. In practical situations, the crystal layer is therefore subjected to deformation on extremely different time scales. Despite its importance, our understanding of the behavior of such interfacial layers at different time scales remains limited. To address this gap, here we investigate the dynamics of single, crystal-coated bubbles isolated from an oleofoam, at two extreme time scales: the diffusion-limited time scale characteristic of bubble dissolution, ∼104 s, and a fast time scale characteristic of processing flow conditions, ∼10-3 s. In our experiments, slow deformation is obtained by bubble dissolution, and fast deformation in controlled conditions with real-time imaging is obtained using ultrasound-induced bubble oscillations. The experiments reveal that the fate of the interfacial layer is dramatically affected by the dynamics of deformation: after complete bubble dissolution, a continuous solid layer remains; after fast, oscillatory deformation of the layer, small crystals are expelled from the layer. This observation shows promise toward developing stimuli-responsive systems, with sensitivity to deformation rate, in addition to the already known thermoresponsiveness and photoresponsiveness of oleofoams.
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Affiliation(s)
- Saikat Saha
- Department
of Chemical Engineering, Delft University
of Technology, 2629 HZ Delft, The Netherlands
- Department
of Chemical Engineering, Imperial College
London, London SW7 2AZ, United Kingdom
| | - Francis Pagaud
- Department
of Chemical Engineering, Imperial College
London, London SW7 2AZ, United Kingdom
| | - Bernard P. Binks
- Department
of Chemistry, University of Hull, Hull HU6 7RX, United Kingdom
| | - Valeria Garbin
- Department
of Chemical Engineering, Delft University
of Technology, 2629 HZ Delft, The Netherlands
- Department
of Chemical Engineering, Imperial College
London, London SW7 2AZ, United Kingdom
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23
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Hossain KMZ, Deeming L, Edler KJ. Recent progress in Pickering emulsions stabilised by bioderived particles. RSC Adv 2021; 11:39027-39044. [PMID: 35492448 PMCID: PMC9044626 DOI: 10.1039/d1ra08086e] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 11/25/2021] [Indexed: 01/06/2023] Open
Abstract
In recent years, the demand for non-surfactant based Pickering emulsions in many industrial applications has grown significantly because of the option to select biodegradable and sustainable materials with low toxicity as emulsion stabilisers. Usually, emulsions are a dispersion system, where synthetic surfactants or macromolecules stabilise two immiscible phases (typically water and oil phases) to prevent coalescence. However, synthetic surfactants are not always a suitable choice in some applications, especially in pharmaceuticals, food and cosmetics, due to toxicity and lack of compatibility and biodegradability. Therefore, this review reports recent literature (2018-2021) on the use of comparatively safer biodegradable polysaccharide particles, proteins, lipids and combinations of these species in various Pickering emulsion formulations. Also, an overview of the various tuneable factors associated with the functionalisation or surface modification of these solid particles, that govern the stability of the Pickering emulsions is provided.
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Affiliation(s)
- Kazi M Zakir Hossain
- Department of Chemistry, University of Bath Claverton Down Bath BA2 7AY UK
- Centre for Sustainable Chemical Technologies, University of Bath Claverton Down Bath BA2 7AY UK
| | - Laura Deeming
- Department of Chemistry, University of Bath Claverton Down Bath BA2 7AY UK
- Centre for Sustainable Chemical Technologies, University of Bath Claverton Down Bath BA2 7AY UK
| | - Karen J Edler
- Department of Chemistry, University of Bath Claverton Down Bath BA2 7AY UK
- Centre for Sustainable Chemical Technologies, University of Bath Claverton Down Bath BA2 7AY UK
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24
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Liascukiene I, Amselem G, Landoulsi J, Gunes DZ, Baroud CN. Intermittent dynamics of bubble dissolution due to interfacial growth of fat crystals. SOFT MATTER 2021; 17:10042-10052. [PMID: 34709287 DOI: 10.1039/d1sm00902h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Foams are inherently unstable objects, that age and disappear over time. The main cause of foam aging is Ostwald ripening: smaller air bubbles within the foam empty their gas content into larger ones. One strategy to counter Ostwald ripening consists in creating armored bubbles, where solid particles adsorbed at the air/liquid interface prevent bubbles from shrinking below a given size. Here, we study the efficiency of coating air bubbles with fat crystals to prevent bubble dissolution. A monoglyceride, monostearin, is directly crystallized at the air/oil interface. Experiments on single bubbles in a microfluidic device show that the presence of monostearin fat crystals slows down dissolution, with an efficiency that depends on the crystal size. Bubble ripening in the presence of crystals exhibits intermittent dissolution dynamics, with phases of arrest, when crystals jam at the interface, followed by phases of dissolution, when monostearin crystals are ejected from the interface. In the end, crystals do not confer enough mechanical strength to the bubbles to prevent them from fully dissolving.
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Affiliation(s)
- Irma Liascukiene
- LadHyX, CNRS, Ecole polytechnique, Institut polytechnique de Paris, 91120, Palaiseau, France.
| | - Gabriel Amselem
- LadHyX, CNRS, Ecole polytechnique, Institut polytechnique de Paris, 91120, Palaiseau, France.
| | - Jessem Landoulsi
- Sorbonne Université, CNRS, Laboratoire de Réactivité de Surface, LRS, 75005 Paris, France
| | - Deniz Z Gunes
- Nestlé Research Center, Food Science and Technology Department, Vers-Chez-Les Blanc, CH-1000, Lausanne 26, Switzerland
| | - Charles N Baroud
- LadHyX, CNRS, Ecole polytechnique, Institut polytechnique de Paris, 91120, Palaiseau, France.
- Physical Microfluidics and Bioengineering, Department of Genomes and Genetics, Institut Pasteur, 75015 Paris, France
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25
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Carrera Sánchez C, Rodríguez Patino JM. Contribution of the engineering of tailored interfaces to the formulation of novel food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106838] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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26
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Liu Y, Binks BP. A novel strategy to fabricate stable oil foams with sucrose ester surfactant. J Colloid Interface Sci 2021; 594:204-216. [PMID: 33761395 DOI: 10.1016/j.jcis.2021.03.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 02/10/2021] [Accepted: 03/04/2021] [Indexed: 10/21/2022]
Abstract
HYPOTHESIS Can a mixture of sucrose ester surfactant in vegetable oil be aerated to yield stable oleofoams? Is foaming achievable from one-phase molecular solutions and/or two-phase crystal dispersions? Does cooling a foam after formation induce surfactant crystallisation and enhance foam stability? EXPERIMENTS Concentrating on extra virgin olive oil, we first study the effect of aeration temperature and surfactant concentration on foamability and foam stability of mixtures cooled from a one-phase oil solution. Based on this, we introduce a strategy to increase foam stability by rapidly cooling foam prepared at high temperature which induces surfactant crystallisation in situ. Differential scanning calorimetry, X-ray diffraction, infra-red spectroscopy, surface tension and rheology are used to elucidate the mechanisms. FINDINGS Unlike previous reports, both foamability and foam stability decrease upon decreasing the aeration temperature into the two-phase region containing surfactant crystals. At high temperature in the one-phase region, substantial foaming is achieved (over-run 170%) within minutes of whipping but foams ultimately collapse within a week. We show that surfactant molecules are surface-active at high temperature and that hydrogen bonds form between surfactant and oil molecules. Cooling these foams substantially increases foam stability due to both interfacial and bulk surfactant crystallisation. The generic nature of our findings is demonstrated for a range of vegetable oil foams with a maximum over-run of 330% and the absence of drainage, coalescence and disproportionation being achievable.
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Affiliation(s)
- Yu Liu
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK.
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27
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Binks BP, Vishal B. Particle-stabilized oil foams. Adv Colloid Interface Sci 2021; 291:102404. [PMID: 33839623 DOI: 10.1016/j.cis.2021.102404] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 12/26/2022]
Abstract
The area of oil foams although important industrially has received little academic attention until the last decade. The early work using molecular surfactants for stabilisation was limited and as such it is difficult to obtain general rules of thumb. Recently however, interest has grown in the area partly fuelled by the understanding gained in the general area of colloidal particles at fluid interfaces. We review the use of solid particles as foaming agents for oil foams in cases where particles (inorganic or polymer) are prepared ex situ and in cases where crystals of surfactant or fat are prepared in situ. There is considerable activity in the latter area which is particularly relevant to the food industry. Discussion of crude oil/lubricating oil foams is excluded from this review.
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Affiliation(s)
- Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK.
| | - Badri Vishal
- Department of Chemistry, University of Hull, Hull HU6 7RX, UK
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28
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Fameau AL, Binks BP. Aqueous and Oil Foams Stabilized by Surfactant Crystals: New Concepts and Perspectives. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:4411-4418. [PMID: 33825479 DOI: 10.1021/acs.langmuir.1c00410] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Surfactant crystals can stabilize liquid foams. The crystals are adsorbed at bubble surfaces, slowing down coarsening and coalescence. Excess crystals in the liquid channels between bubbles arrest drainage, leading to ultrastable foams. The melting of crystals upon raising the temperature allows thermoresponsive foams to be designed. In the case of oil foams, the stabilization by crystals received substantial renewed interest in the last 5 years due to their potential applications, particularly in the food industry. For aqueous foams, several reports exist on foams stabilized by crystals. However, these two kinds of liquid foams possess similarities in terms of stabilization mechanisms and the design of surfactant crystal systems. This field will certainly grow in the coming years, and it will contribute to the engineering of new soft materials not only for food but also for cosmetics, pharmaceuticals, and biomedical applications.
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Affiliation(s)
- Anne-Laure Fameau
- L'Oréal Research and Innovation, 13 rue Dora Maar, 93400 Saint-Ouen, France
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, U.K
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29
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Ewens H, Metilli L, Simone E. Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate. Curr Res Food Sci 2021; 4:105-114. [PMID: 33748777 PMCID: PMC7957023 DOI: 10.1016/j.crfs.2021.02.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 11/28/2022] Open
Abstract
Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB). Important chocolate properties such as snap, and visual appearance are strongly dependent on the internal molecular arrangement (polymorph), size and shape, as well as the spatial distribution of CB crystals within the chocolate mix. In recent years confectionary companies have put increasing effort in developing novel chocolate recipes to improve the nutritional profile of chocolate products (e.g., by reducing the amount of high saturated fat and sugar content) and to counteract the increasing price of cocoa butter as well as sustainability issues related to some chocolate ingredients. Different reformulation strategies can dramatically affect the crystallization thermodynamic and kinetic behaviour of cocoa butter; therefore, affecting the structural and sensorial properties of chocolate. In this review we analyse how different reformulation strategies affect the crystallization behaviour of cocoa butter and, hence, the structural and sensorial properties of chocolate. In particular, this work discusses the effect of: (1) CB replacement with emulsions, hydrogels, oleogels and oleofoams; (2) CB dilution with limonene or cocoa butter equivalents; (3) replacement or reduction of the amount of sugar and milk in chocolate. We found that there is certainly potential for successful novel alternative chocolate products with controlled crystalline properties; however, further research is still needed to ensure sensory acceptance and reasonable shelf-life of these novel products.
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Affiliation(s)
- H. Ewens
- School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, United Kingdom
| | - L. Metilli
- School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, United Kingdom
| | - E. Simone
- School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds, United Kingdom
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30
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Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106245] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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31
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Qiu C, Lei M, Lee WJ, Zhang N, Wang Y. Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol. Food Chem 2021; 350:129275. [PMID: 33601090 DOI: 10.1016/j.foodchem.2021.129275] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 01/08/2021] [Accepted: 01/29/2021] [Indexed: 10/22/2022]
Abstract
Oleofoams have emerged as attractive low-calorie aeration systems, but saturated lipids or large amount of surfactants are commonly required. Herein, an innovative strategy was proposed to create oleofoams using medium-long chain diacylglycerol (MLCD) and β-sitosterol (St). The oleofoams prepared using MLCD and St in ratios of 15:5 and 12:8 exhibited smaller bubble size and much higher stability. MLCD crystals formed rigid Pickering shell, whereby air bubbles acted as "active fillers" leading to enhanced rigidity. Both Pickering and network stabilization for the MLCD-St oleofoam provided a steric hindrance against coalescence. The gelators interacted via hydrogen bonding, causing a condensing effect in improving the gel elasticity. The oleofoams and foam-based emulsions exhibited a favorable capacity in controlling volatile release where the maximum headspace concentrations and partition coefficients showed a significantly decrease. Overall, the oleofoams have shown great potential for development of low-calorie foods and delivery systems with enhanced textural and nutritional features.
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Affiliation(s)
- Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Mengting Lei
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Ning Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
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32
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Foams of vegetable oils containing long-chain triglycerides. J Colloid Interface Sci 2021; 583:522-534. [DOI: 10.1016/j.jcis.2020.09.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 01/09/2023]
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33
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Callau M, Sow-Kébé K, Jenkins N, Fameau AL. Effect of the ratio between fatty alcohol and fatty acid on foaming properties of whipped oleogels. Food Chem 2020; 333:127403. [DOI: 10.1016/j.foodchem.2020.127403] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 06/05/2020] [Accepted: 06/20/2020] [Indexed: 02/06/2023]
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34
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Fameau AL, Saint-Jalmes A. Recent Advances in Understanding and Use of Oleofoams. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00110] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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35
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Mishra K, Bergfreund J, Bertsch P, Fischer P, Windhab EJ. Crystallization-Induced Network Formation of Tri- and Monopalmitin at the Middle-Chain Triglyceride Oil/Air Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:7566-7572. [PMID: 32520568 DOI: 10.1021/acs.langmuir.0c01195] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Crystalline glycerides play an important role in the formation of multiphase systems such as emulsions and foams. The stabilization of oil/water interfaces by glyceride crystals has been extensively studied compared to only few studies which have been dedicated to oil/air interfaces. This study investigates the crystallization and network formation of tripalmitin (TP) and monopalmitin (MP) at the middle-chain triglyceride (MCT) oil/air interface. TP crystals were found to crystallize in the bulk before aggregating as large rectangular crystal conglomerates at the MCT oil/air interface. This leads to the slow formation of a plastic deformable, macroscopic crystal layer with high interfacial rheological moduli. MP crystals form directly at the MCT oil/air interface resulting in a comparatively fast formation of an elastic deformable network. Crystals with tentacle-like morphology were found to be responsible for the network elasticity. In this work, we show how interfacial crystallization dynamics and mechanical strength can be linked to the molecular structure and crystallization behavior of glyceride crystals.
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Affiliation(s)
- Kim Mishra
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Jotam Bergfreund
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Pascal Bertsch
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Peter Fischer
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Erich J Windhab
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
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36
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Advances in food emulsions and foams: reflections on research in the neo-Pickering era. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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37
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Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel. Food Chem 2020; 312:126047. [DOI: 10.1016/j.foodchem.2019.126047] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 12/02/2019] [Accepted: 12/10/2019] [Indexed: 11/18/2022]
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38
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Guo Y, Cai Z, Xie Y, Ma A, Zhang H, Rao P, Wang Q. Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Compr Rev Food Sci Food Saf 2020; 19:759-800. [PMID: 33325163 DOI: 10.1111/1541-4337.12537] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 12/04/2019] [Accepted: 01/03/2020] [Indexed: 02/06/2023]
Abstract
Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.
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Affiliation(s)
- Yalong Guo
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Yanping Xie
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Aiqin Ma
- Shanghai Jiao Tong University Affiliated Sixth People's Hospital South Campus, Shanghai, P. R. China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
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39
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Grizopoulou S, Karagiorgou M, Karageorgiou V, Shao P, Petridis D, Ritzoulis C. Spontaneous Oleofoams from Water‐in‐Oil Emulsions. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12329] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Sofia Grizopoulou
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
| | - Maria Karagiorgou
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
| | - Vassilis Karageorgiou
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
| | - Ping Shao
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou Zhejiang 310014 China
| | - Dimitrios Petridis
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
| | - Christos Ritzoulis
- Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece
- School of Food Science and BiotechnologyZhejiang Gongshang University Xiasha Hangzhou Zhejiang 310016 China
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40
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Saremnejad F, Mohebbi M, Koocheki A. Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Yu X, Wang R, Wu Y, Ma Y. The flow behaviors of nanoparticle‐stabilized bubbles in microchannel: Influence of surface hardening. AIChE J 2019. [DOI: 10.1002/aic.16865] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xiaoxi Yu
- School of Chemical EngineeringChina University of Petroleum (East China) Qingdao People's Republic of China
| | - Ruoyu Wang
- School of Petroleum EngineeringChina University of Petroleum (East China) Qingdao People's Republic of China
| | - Yining Wu
- School of Petroleum EngineeringChina University of Petroleum (East China) Qingdao People's Republic of China
| | - Youguang Ma
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and TechnologyTianjin University Tianjin People's Republic of China
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42
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Adsorption behaviour of surfactant-nanoparticles at the gas-liquid interface: Influence of the alkane chain length. Chem Eng Sci 2019. [DOI: 10.1016/j.ces.2019.05.033] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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43
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Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids. Food Chem 2019; 293:49-56. [DOI: 10.1016/j.foodchem.2019.04.080] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/16/2019] [Accepted: 04/23/2019] [Indexed: 11/17/2022]
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44
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Rodriguez-Lopez G, O'Neil Williams Y, Toro-Mendoza J. Individual and Collective Behavior of Emulsion Droplets Undergoing Ostwald Ripening. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:5316-5323. [PMID: 30844290 DOI: 10.1021/acs.langmuir.8b03959] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Ostwald ripening (OR) is the dominating phase separation mechanism in nanoemulsions consisting of the mass exchange between separated droplets by dissolution and absorption of molecules. Here, we propose a model based on a stochastic equation for the mass exchange coupled to a Brownian dynamics algorithm. Our model accounts for the simultaneous gain and loss of mass within a medium, where the presence of sources and sinks leads to a complex distribution of dissolved oil molecules. Also, a criterion for possible nucleation zones based on the definition of a saturation area around the droplets is found. The predictions of the collective behavior are constructed on the individual contributions of each droplet with its own environment. Individual droplets undergoing molecular exchange exhibited anomalous diffusion, whereas when performing the collective analysis, such a behavior was disguised. We used reported experiments under diverse conditions to validate and test the scope of our model, including the modification to the interfacial tension via Gibbs elasticity, finding close agreements. Our results imply that saturation is not conditional for the occurrence of OR. The ability of this model to extend the limitations imposed by traditional treatments to a broader number of physicochemical conditions makes it a useful complementary tool for predicting and understanding experimental results of emulsions experiencing OR.
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Affiliation(s)
- Gieberth Rodriguez-Lopez
- Centro de Estudios Interdisciplinarios de la Fisica , Instituto Venezolano de Investigaciones Cientificas (IVIC) , Caracas 1020 A . Venezuela
| | - Yhan O'Neil Williams
- Centro de Estudios Interdisciplinarios de la Fisica , Instituto Venezolano de Investigaciones Cientificas (IVIC) , Caracas 1020 A . Venezuela
| | - Jhoan Toro-Mendoza
- Centro de Estudios Interdisciplinarios de la Fisica , Instituto Venezolano de Investigaciones Cientificas (IVIC) , Caracas 1020 A . Venezuela
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45
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Ghiasi F, Eskandari MH, Golmakani MT, Hosseini SMH. Development of highly stable colloidal dispersions of gelled-oil nanoparticles loaded with cuminaldehyde. J Colloid Interface Sci 2019; 541:65-74. [DOI: 10.1016/j.jcis.2019.01.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 01/02/2019] [Accepted: 01/03/2019] [Indexed: 10/27/2022]
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46
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Truong T, Prakash S, Bhandari B. Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels. Food Chem 2019; 285:86-93. [PMID: 30797379 DOI: 10.1016/j.foodchem.2019.01.134] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 01/16/2019] [Accepted: 01/20/2019] [Indexed: 11/24/2022]
Abstract
Different formulations and crystallising conditions were employed to vary the bulk phase structuring of oleogels. The oleogels were formed only at monoacylglycerol:native phytosterol (MAG:NPS) ratios of 10:0, 7:3 and 5:5. NPS co-crystallised with MAG in the oleogel mixtures and influenced the growth of lipidic crystal network. Faster cooling rates caused smaller crystals whereas thermal history affected the rigidity of oleogel samples. The oleogel samples were whipped and characterised for whipping time, foam overrun, microstructure, rheology and half-life of foam. The whipped oleogels were structured by layer(s) of lipidic crystals surrounding the air bubbles, which had non-spherical shapes and rough textures. The whipping time was remarkably reduced by 80% in the oleogel samples containing smaller lipidic crystals. All whippable oleogel samples had similar foam overrun values and extremely stable against foam collapse. The obtained oil foams exhibited liquid-like behaviour at low frequency as measured by the frequency sweep test.
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Affiliation(s)
- Tuyen Truong
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland 4072, Australia; School of Science, RMIT University, Melbourne, Victoria 3000, Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland 4072, Australia.
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47
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Wu Y, Fang S, Zhang K, Zhao M, Jiao B, Dai C. Stability Mechanism of Nitrogen Foam in Porous Media with Silica Nanoparticles Modified by Cationic Surfactants. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:8015-8023. [PMID: 29889534 DOI: 10.1021/acs.langmuir.8b01187] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This work aims at studying the effect of electrostatic interactions between cationic surfactants and silica nanoparticles (NPs) on foam stability in porous media. The physio-chemical property of NPs, the gas-liquid interface properties, the foam flow characteristics, together with the stability under different concentrations of surfactant and NPs were investigated and compared. It was found that the affinity of silica NPs to the surface is tunable by variation of surfactant concentrations. NPs and surfactants as a whole assembling at the surface substantially improve the foam stability in static and dynamic tests. These surfactant-modified NPs accumulate at the bubble surface and remain stable under dilution of brine, providing a barrier effectively preventing coalescence. In addition, foam stability is enhanced since the layer of NPs significantly reduces the mass transfer rate, consequently mitigating the Ostwald ripening.
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Affiliation(s)
| | | | | | | | - Baolei Jiao
- Petroleum Engineering Institute, Northwest Branch of Sinopec , Urumchi 830000 , People's Republic of China
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48
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49
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Liascukiene I, Amselem G, Gunes DZ, Baroud CN. Capture of colloidal particles by a moving microfluidic bubble. SOFT MATTER 2018; 14:992-1000. [PMID: 29340432 DOI: 10.1039/c7sm02352a] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Foams can be stabilized for long periods by the adsorption of solid particles on the liquid-gas interfaces. Although such long-term observations are common, mechanistic descriptions of the particle adsorption process are scarce, especially in confined flows, in part due to the difficulty of observing the particles in the complex gas-liquid dispersion of a foam. Here, we characterise the adsorption of micron-scale particles onto the interface of a bubble flowing in a colloidal aqueous suspension within a microfluidic channel. Three parameters are systematically varied: the particle size, their concentration, and the mean velocity of the colloidal suspension. The bubble coverage is found to increase linearly with position in the channel for all conditions but with a slope that depends on all three parameters. The optimal coverage is found for 1 μm particles at low flow rates and high concentrations. In this regime the particles pass the bubbles through the gutters between the interface and the channel corners, where the complex 3D flow leads them onto the interface. The largest particles cannot enter into the gutters and therefore provide very poor coverage. In contrast, particle aggregates can sediment onto the microchannel floor ahead of the bubble and get swept up by the advancing interface, thus improving the coverage for both large and medium particle sizes. These observations provide new insight on the influence of boundaries for particle adsorption at an air-liquid interface.
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Affiliation(s)
- Irma Liascukiene
- Laboratoire d'Hydrodynamique, Ecole Polytechnique, 91128 Palaiseau Cedex, France.
| | - Gabriel Amselem
- Laboratoire d'Hydrodynamique, Ecole Polytechnique, 91128 Palaiseau Cedex, France.
| | - Deniz Z Gunes
- Nestlé Research Center, Institute of Material Science, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland
| | - Charles N Baroud
- Laboratoire d'Hydrodynamique, Ecole Polytechnique, 91128 Palaiseau Cedex, France.
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50
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Heymans R, Tavernier I, Danthine S, Rimaux T, Van der Meeren P, Dewettinck K. Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties. Food Funct 2018; 9:3143-3154. [DOI: 10.1039/c8fo00536b] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The time-temperature history of monoglyceride-oleogels has a large influence on the foamability and foam stability of the corresponding oil foams.
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Affiliation(s)
- Robbe Heymans
- Laboratory of Food Technology & Engineering
- Department of Food Technology
- Safety and Health
- Ghent University
- 9000 Gent
| | - Iris Tavernier
- Laboratory of Food Technology & Engineering
- Department of Food Technology
- Safety and Health
- Ghent University
- 9000 Gent
| | - Sabine Danthine
- Department of Food Science
- University of Liège
- 5030 Gembloux
- Belgium
| | - Tom Rimaux
- Vandemoortele R&D Centre
- 8870 Izegem
- Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group
- Department of Applied Analytical and Physical Chemistry
- Faculty of Bioscience Engineering
- Ghent University
- 9000 Gent
| | - Koen Dewettinck
- Laboratory of Food Technology & Engineering
- Department of Food Technology
- Safety and Health
- Ghent University
- 9000 Gent
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