1
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Shi Y, Tang J, Yan W, Liu Y, Liu Y, Chen H, Yang C, Liu C, Liang R. Novel pH- and thermal-responsive oleogel capsules: Featuring an oleogel core and ultrathin calcium-alginate shell. Food Chem 2024; 454:139663. [PMID: 38797103 DOI: 10.1016/j.foodchem.2024.139663] [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] [Received: 01/03/2024] [Revised: 05/08/2024] [Accepted: 05/11/2024] [Indexed: 05/29/2024]
Abstract
Oleogels have been explored as a new lipid-based delivery system, however, their insolubility and unsuitable shape severely limit their application in food systems. Herein, core-shell oleogel capsules with high monodispersity (coefficient variation (CV) < 5%)) were prepared via gravity-assisted co-flowing microfluidic device and simply air-drying. The oleogel capsules with oleogel core and ultrathin calcium-alginate shell were prepared. Oleogel capsules maintained their original shape at pH = 2.0 but swelled rapidly at pH = 6.8 and 7.4. The swelling ratio of shell can be adjusted by inner fluid flow rate (Qin). Notably, the core with beeswax (BW) crystal network, effectively improved the stability performances and also could provide thermal response. Finally, the oleogel capsules demonstrated excellent sustained release and UV protection of lipophilic bioactives. This work sheds light on development of novel oleogel capsules, making them ideal candidates for smart food encapsulation applications.
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Affiliation(s)
- Yumeng Shi
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Jiayi Tang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Wenyu Yan
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Yan Liu
- John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
| | - Yuchun Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Huan Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Cheng Yang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Chunhuan Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China; John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA.
| | - Rong Liang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China.
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2
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Ribourg-Birault L, Meynier A, Vergé S, Sallan E, Kermarrec A, Falourd X, Berton-Carabin C, Fameau AL. Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective. Curr Res Food Sci 2024; 8:100690. [PMID: 38328464 PMCID: PMC10847802 DOI: 10.1016/j.crfs.2024.100690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/09/2024] Open
Abstract
Air-in-oil foams, or oleofoams, have a great potential for food applications as they can at least partially replace animal or hydrogenated fats, without compromising on textural properties. Yet, there are some challenges to tackle before they can largely be implemented for real-life applications. One of those is the lack of data regarding their oxidative stability. This is an important point to consider, as although using oils rich in polyunsaturated fatty acids (PUFAs) is highly desirable from a nutritional perspective, these fatty acids are particularly prone to oxidation, which leads to major degradations of food quality. This work thus aimed to investigate the oxidative stability of oleofoams prepared with omega-3 PUFA-rich vegetable oils (rapeseed or flaxseed oil) and various types of high melting point lipid-based oleogelators (stearic acid, glyceryl monostearate and stearyl alcohol) when incubated at room temperature. The physical structure and stability of the oleofoams was monitored by various techniques (visual observations, microscopy, DSC, NMR, SAXS and WAXS). Lipid oxidation was assessed by combined measurements of primary (conjugated diene hydroperoxides) and secondary (thiobarbituric acid reactive substances - TBARS) products. We found that the oxidative stability of oleofoams was higher compared to that of the corresponding bulk oil. This protective effect was also found when the oil was simply mixed with the oleogelator without incorporation of air bubbles (i.e., forming an oleogel), and was somewhat modulated depending on the type of oleogelator. These results suggest that oleogelators and the structural changes that they induce limit the cascaded propagation of lipid oxidation in oil-continuous matrices, which is promising in the perspective of future applications.
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Affiliation(s)
| | | | | | | | | | - Xavier Falourd
- INRAE, UR BIA, F-44300, Nantes, France
- INRAE, PROBE/CALIS Research Infrastructures, BIBS Facility, F-44300, Nantes, France
| | - Claire Berton-Carabin
- INRAE, UR BIA, F-44300, Nantes, France
- Wageningen University & Research, Laboratory of Food Process Engineering, 6700 AA, Wageningen, the Netherlands
| | - Anne-Laure Fameau
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMET, F-59000, Lille, France
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3
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Wang Y, Wang R, Li Y, Zhang L. Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance. Food Res Int 2023; 172:113140. [PMID: 37689905 DOI: 10.1016/j.foodres.2023.113140] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to find new strategies for enhancing the stability and texture properties of aerated emulsion by combining different animal fats with different ratios. Beef tallow (BT)/ lard (LA) were mixed at different ratios to prepare oil-in-water (O/W) emulsions, with and without aeration. The compatibility, crystallization behavior, stability, and rheology in both O/W and aerated emulsion systems prepared with BT/LA binary blends were further investigated. Larger and inhomogeneous β' and β crystal mixtures appeared as the BT ratio increased. Monotectic or eutectic interaction was displayed according to different BT/LA ratios, solid fat content (SFC) and temperatures. O/W emulsion prepared with BT/LA binary showed higher apparent viscosity with larger fat globules distributed as the BT ratio increased. BT had higher SFC at any given temperature and the fat globule aggregation extent was higher. Partial coalescence occurred as the LA ratio increased when SFC < 35 %. Higher foam firmness of the aerated emulsion was achieved by BT/LA binary with higher BT ratios. As a result, combining BT and LA with different ratios achieved higher emulsion stability and foam properties. This study provides a novel insight into the application of different animal fats and the improvement of high-quality whippable products.
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Affiliation(s)
- Yunna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruican Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Li
- Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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4
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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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5
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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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6
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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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7
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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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8
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Liu C, Li Y, Liang R, Sun H, Wu L, Yang C, Liu Y. Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate. Food Chem 2023; 400:133957. [PMID: 36055138 DOI: 10.1016/j.foodchem.2022.133957] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 08/11/2022] [Accepted: 08/13/2022] [Indexed: 11/18/2022]
Abstract
Emulsion gels with the mixtures of low-molecular-weight emulsifier (LME) and polymer have attracted much attention in food; however, the LME-polymer interactions in emulsion system are complex and unclear. Here, the interactions between SSL and xanthan in emulsions and the mechanisms of stabilizing emulsions were investigated by using tensiometry, zeta potential, Fourier transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM) and rheology. SSL was more efficiently adsorbed on the oil-water interface than xanthan. Interestingly, the honeycomb structure was formed in emulsion gels, which firmly immobilized oil droplets. Furthermore, electrostatic repulsion and hydrophobic interactions between xanthan and SSL facilitated the efficient bonding at interface and in bulk. Both linear and nonlinear rheology strongly supported the fact that the interactions between xanthan and SSL enhanced gel-like viscoelastic structure of emulsion gels. This structure endows excellent stability of emulsion gels under high temperature storage, sealed conditions and pH change.
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Affiliation(s)
- Chunhuan Liu
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P.R. China
| | - Yunxing Li
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P.R. China
| | - Rong Liang
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P.R. China
| | - Hong Sun
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R. China
| | - Lei Wu
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P.R. China
| | - Cheng Yang
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P.R. China.
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R. China; Future Food (Bai Ma) Research Institute, Nanjing 210000, P.R. China
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9
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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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10
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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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11
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Zheng R, Chen Y, Wang Y, Rogers MA, Cao Y, Lan Y. Microstructure and physical properties of novel bigel-based foamed emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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12
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Fameau A, Marangoni AG. Back to the future: Fatty acids, the green genie to design smart soft materials. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Anne‐Laure Fameau
- Université Lille, CNRS, Centrale Lille, UMET INRAe Villeneuve d'Ascq France
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13
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Zheng R, Zheng Q, Hu B, Cao Y, Lan Y. Gelation and foaming properties of fatty acid mixtures in sunflower oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3513-3521. [PMID: 34841529 DOI: 10.1002/jsfa.11695] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 09/09/2021] [Accepted: 11/29/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The development of lipid-lowering products has become the focus of the food industry due to increasing consumer awareness of the relationship between diet and health. Recently, edible oleofoams have drawn attention due to their enormous potential in reformulating food products with reduced fat content and unique mouth feel. RESULTS We have developed an edible oleofoam system by whipping oleogel composed of fatty acid mixtures in sunflower oil. The crystal morphology, gelation properties, and foaming properties of these oleogels could be tailored by changing the ratio of stearic acid (SA) and myristic acid (MA). Specifically, SA/MA = 2:8 (2S8M) was demonstrated to have superior foaming capability and foam stability, likely due to the densely packed and uniformly distributed crystals formed at this fatty acid ratio. Small lipid crystals in 2S8M absorbed to the air-oil interface more efficiently, and together with the strengthened network established in the bulk phase, helped stabilize the foam structure. As a result, the 2S8M oleofoam showed excellent foaming properties: strong plasticity, significantly increased overrun (up to 63.56 ± 2.58%), and significantly improved foam stability. The X-ray diffraction (XRD) results indicated that the diffraction pattern observed for 2S8M samples at d-spacing of 4.20 and 3.79 Å was related to the characteristic peak of β' type crystals, which were responsible for the enhanced foaming capability of 2S8M oleogels. Oleophobic property of 2S8M increased, as indicated by wettability in oil phase, which could possibly drive crystals to the air-oil interface. CONCLUSIONS These results highlighted the importance of lipid crystal morphology in determining the whippability of oleogels. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ruting Zheng
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Food, College of Food Sciences, South China Agricultural University, Guangzhou, P. R. China
| | - Qianwang Zheng
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Food, College of Food Sciences, South China Agricultural University, Guangzhou, P. R. China
| | - Bingjie Hu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Food, College of Food Sciences, South China Agricultural University, Guangzhou, P. R. China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Food, College of Food Sciences, South China Agricultural University, Guangzhou, P. R. China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Food, College of Food Sciences, South China Agricultural University, Guangzhou, P. R. China
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14
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Feng A, Dedovets D, Gu Y, Zhang S, Sha J, Han X, Pera-Titus M. Organic foams stabilized by Biphenyl-bridged organosilica particles. J Colloid Interface Sci 2022; 617:171-181. [DOI: 10.1016/j.jcis.2022.02.034] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 02/05/2022] [Accepted: 02/08/2022] [Indexed: 12/27/2022]
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15
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Molecular Dynamics Simulation and Experiment on the Microscopic Mechanism of the Effect of Wax Crystals on the Burst and Drainage of Foams. SUSTAINABILITY 2022. [DOI: 10.3390/su14116778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, with the goal of “carbon peaking and carbon neutralization”, the CO2 flooding technology in carbon capture, utilization, and storage (CCUs) has been paid great attention to the oil fields. However, the CO2 flooding of crude oil may produce foams in the oil and gas separation process. In addition, the precipitation of wax components in crude oil might enhance the stability characteristics of these foams and lower the separator’s efficiency. Based on a crude oil depressurization foaming device, the influence of wax crystals on the bursting of oil foam was studied using simulated oil, and the microstructure of the wax crystal and foam liquid film was observed using freeze-etching and microscopic observation. In addition, the gas–liquid interface model of the wax oil was established by a molecular dynamics (MD) simulation to analyze the influence mechanism of wax crystals on foam drainage and gas diffusion among foams in the microlayer. The results show that the precipitation of wax crystals overall reduces the rate of defoaming and drainage and increases the grain diameter of the foam. The formation and growth of the wax crystal-shaped network impede the flow of liquid in the drainage channel and stabilize the foam. Moreover, it impedes the diffusion of CO2 among foams, inhibiting the bursting of the foams. The results of the combined experiments and MD simulation verify the accuracy and applicability of the molecular model, which further clarifies the effect of wax crystals on foam stability and its mechanism of action on foam film. These findings are a benchmark for the enhancement of defoaming and separation efficiency and a theoretical framework for future study and modeling.
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16
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Hu X, Binks BP, Cui Z. Water-in-oil Pickering emulsions stabilized by edible surfactant crystals formed in situ. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107394] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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17
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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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18
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19
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Liu C, Zheng Z, Liu Y. Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsions. Food Funct 2022; 13:8860-8870. [DOI: 10.1039/d2fo01670b] [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
Aerated emulsions have widespread applications in food industry. However, the poor stability of aerated emulsions remains a major challenge due to their inherent thermodynamic instability. Herein, a novel strategy to...
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20
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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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21
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The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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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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23
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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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24
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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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25
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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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26
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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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27
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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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28
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Liu C, Zheng Z, Xi C, Liu Y. Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions. J Colloid Interface Sci 2020; 587:417-428. [PMID: 33370663 DOI: 10.1016/j.jcis.2020.12.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/28/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Lipid crystallization in O/W emulsions is essential to control the release of nutrients and to food structuring. While few information is involved in adjusting and controlling the performance of emulsions by adjusting oil phase crystallization behavior. We herein developed a novel strategy for designing lipid crystallization inside oil droplets by natural waxes to modify the O/W emulsion properties. Natural waxes, the bio-based and sustainable materials, displayed a high efficiency in modifying the crystallization behavior, droplet surface and shape, as well as the overall performance of emulsions. Specifically, waxes induced the formation of a new hydrocarbon chain distances of 3.70 and 4.15 Å and slightly decreased the lamellar distance (d001) of the single crystallites, thus forming the large and rigid crystals in droplets. Interestingly, these large and rigid crystals in droplets tended to penetrate the interface film, forming the crystal bumps on the droplet surface and facilitating non-spherical shape transformation. The presence of rice bran wax (RW) and carnauba wax (CW) induced the droplet shape into ellipsoid and polyhedron shape, respectively. Furthermore, the uneven interface and non-spherical shape transformation promoted the crystalline droplet-droplet interaction, fabricating a three-dimensional network structure in O/W emulsions. Finally, both linear and nonlinear rheology strongly supported that waxes enhanced the crystalline droplet-droplet interaction and strengthened the network in O/W emulsions. Our findings give a clear insight into the effects of adding natural waxes into oil phase on the crystalline and physical behavior of emulsions, which provides a direction for the design and control of emulsion performance.
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Affiliation(s)
- Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chang Xi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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29
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Liu C, Zheng Z, Shi Y, Zhang Y, Liu Y. Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration. Food Chem 2020; 345:128811. [PMID: 33321346 DOI: 10.1016/j.foodchem.2020.128811] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 11/18/2020] [Accepted: 12/02/2020] [Indexed: 12/18/2022]
Abstract
There is increasing interest in the development of low-oil emulsion gels, but little is known about fabrication of low-oil emulsion gels by adjusting oil phase. Here, we reported a facile strategy to produce an ultrastable (at least 6 months) low-oil (25% oil) emulsion gels by solidifying the oil phase. The formation and stabilization mechanisms were explored. Beeswax (BW) encased liquid oil within the crystal network, forming solidified droplets. These solidified droplets promoted droplet-droplet interaction and tended to form network, further promoting gelling. Both linear and nonlinear rheology strongly supported the fact that BW enhanced the interaction of solidified droplets and strengthened the gel structure. Finally, we utilized low-oil emulsion gels as a delivery system of curcumin. The storage stabilities of curcumin at 4 and 20 °C were improved with 1, 3 and 5 wt% BW concentrations. This strategy greatly enriches emulsion gel formulations and their applications in foods.
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Affiliation(s)
- Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yifei Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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30
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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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31
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32
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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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33
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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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34
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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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35
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Metilli L, Francis M, Povey M, Lazidis A, Marty-Terrade S, Ray J, Simone E. Latest advances in imaging techniques for characterizing soft, multiphasic food materials. Adv Colloid Interface Sci 2020; 279:102154. [PMID: 32330733 DOI: 10.1016/j.cis.2020.102154] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/28/2020] [Accepted: 04/03/2020] [Indexed: 01/29/2023]
Abstract
Over the last two decades, the development and production of innovative, customer-tailored food products with enhanced health benefits have seen major advances. However, the manufacture of edible materials with tuned physical and organoleptic properties requires a good knowledge of food microstructure and its relationship to the macroscopic properties of the final food product. Food products are complex materials, often consisting of multiple phases. Furthermore, each phase usually contains a variety of biological macromolecules, such as carbohydrates, proteins and lipids, as well as water droplets and gas bubbles. Micronutrients, such as vitamins and minerals, might also play an important role in determining and engineering food microstructure. Considering this complexity, highly advanced physio-chemical techniques are required for characterizing the microstructure of food systems prior to, during and after processing. Fast, in situ techniques are also essential for industrial applications. Due to the wide variety of instruments and methods, the scope of this paper is focused only on the latest advances of selected food characterization techniques, with emphasis on soft, multi-phasic food materials.
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36
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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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37
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Goibier L, Pillement C, Monteil J, Faure C, Leal-Calderon F. Preparation of multiple water-in-oil-in-water emulsions without any added oil-soluble surfactant. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124492] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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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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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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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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42
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Chen J, He L, Luo X, Zhang C. Foaming of crude oil: Effect of acidic components and saturation gas. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.05.097] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Wan Z, Sun Y, Ma L, Zhou F, Guo J, Hu S, Yang X. Long-Lived and Thermoresponsive Emulsion Foams Stabilized by Self-Assembled Saponin Nanofibrils and Fibrillar Network. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:3971-3980. [PMID: 29546991 DOI: 10.1021/acs.langmuir.8b00128] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Nanofibrils from the self-assembly of the naturally occurring saponin glycyrrhizic acid (GA) can be used to produce an oil-in-water emulsion foam with a long-term stability. Through homogenization and aeration followed by rapid cooling, stable emulsion foams can be produced from the mixtures of sunflower oil and saponin nanofibrils. At high temperatures, the GA fibrils form a multilayer assembly at the interface, creating an interfacial fibrillar network to stabilize the oil droplets and air bubbles generated during homogenization. A subsequent rapid cooling can trigger the self-assembly of free GA fibrils in the continuous phase, forming a fibrillar hydrogel and thus trapping the oil droplets and air bubbles. The viscoelastic bulk hydrogel showed a high yield stress and storage modulus, which lead to a complete arrest of the liquid drainage and a strong slowdown of the bubble coarsening in emulsion foams. The jamming of the emulsion droplets in the liquid channels as well as around the bubbles was also found to be able to enhance the foam stability. We show that such stable foam systems can be destroyed rapidly and on demand by heating because of the melting of the bulk hydrogel. The reversible gel-sol phase transition of the GA hydrogel leads to thermoresponsive emulsion foams, for which the foam stability can be switched from stable to unstable states by simply raising the temperature. The emulsion foams can be further developed to be photoresponsive by incorporating internal heat sources such as carbon black particles, which can absorb UV irradiation and convert the absorbed light energy into heat. This new class of smart responsive emulsion foams stabilized by the natural, sustainable saponin nanofibrils has potential applications in the food, pharmaceutical, and personal care industries.
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44
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Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.006] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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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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Heymans R, Tavernier I, Dewettinck K, Van der Meeren P. Crystal stabilization of edible oil foams. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Fameau AL, Saint-Jalmes A. Non-aqueous foams: Current understanding on the formation and stability mechanisms. Adv Colloid Interface Sci 2017; 247:454-464. [PMID: 28245904 DOI: 10.1016/j.cis.2017.02.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 02/16/2017] [Accepted: 02/17/2017] [Indexed: 10/20/2022]
Abstract
The most common types of liquid foams are aqueous ones, and correspond to gas bubbles dispersed in an aqueous liquid phase. Non-aqueous foams are also composed of gas bubbles, but dispersed in a non-aqueous solvent. In the literature, articles on such non-aqueous foams are scarce; however, the study of these foams has recently emerged, especially because of their potential use as low calories food products and of their increasing importance in various other industries (such as, for instance, the petroleum industry). Non-aqueous foams can be based on three different foam stabilizers categories: specialty surfactants, solid particles and crystalline particles. In this review, we only focus on recent advances explaining how solid and crystalline particles can lead to the formation of non-aqueous foams, and stabilize them. In fact, as discussed here, the foaming is both driven by the physical properties of the liquid phase and by the interactions between the foam stabilizer and this liquid phase. Therefore, for a given stabilizer, different foaming and stability behavior can be found when the solvent is varied. This is different from aqueous systems for which the foaming properties are only set by the foam stabilizer. We also highlight how these non-aqueous foams systems can easily become responsive to temperature changes or by the application of light.
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Fernandez-Rodriguez MA, Binks BP, Rodriguez-Valverde MA, Cabrerizo-Vilchez MA, Hidalgo-Alvarez R. Particles adsorbed at various non-aqueous liquid-liquid interfaces. Adv Colloid Interface Sci 2017; 247:208-222. [PMID: 28219622 DOI: 10.1016/j.cis.2017.02.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Accepted: 02/05/2017] [Indexed: 02/02/2023]
Abstract
Particles adsorbed at liquid interfaces are commonly used to stabilise water-oil Pickering emulsions and water-air foams. The fundamental understanding of the physics of particles adsorbed at water-air and water-oil interfaces is improving significantly due to novel techniques that enable the measurement of the contact angle of individual particles at a given interface. The case of non-aqueous interfaces and emulsions is less studied in the literature. Non-aqueous liquid-liquid interfaces in which water is replaced by other polar solvents have properties similar to those of water-oil interfaces. Nanocomposites of non-aqueous immiscible polymer blends containing inorganic particles at the interface are of great interest industrially and consequently more work has been devoted to them. By contrast, the behaviour of particles adsorbed at oil-oil interfaces in which both oils are immiscible and of low dielectric constant (ε<3) is scarcely studied. Hydrophobic particles are required to stabilise these oil-oil emulsions due to their irreversible adsorption, high interfacial activity and elastic shell behaviour.
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Affiliation(s)
- Miguel Angel Fernandez-Rodriguez
- Biocolloid and Fluid Physics Group, Applied Physics Department, Faculty of Sciences, University of Granada, 18071-E Granada, Spain.
| | - Bernard P Binks
- School of Mathematics and Physical Sciences, University of Hull, Hull HU6 7RX, UK
| | - Miguel Angel Rodriguez-Valverde
- Biocolloid and Fluid Physics Group, Applied Physics Department, Faculty of Sciences, University of Granada, 18071-E Granada, Spain
| | - Miguel Angel Cabrerizo-Vilchez
- Biocolloid and Fluid Physics Group, Applied Physics Department, Faculty of Sciences, University of Granada, 18071-E Granada, Spain
| | - Roque Hidalgo-Alvarez
- Biocolloid and Fluid Physics Group, Applied Physics Department, Faculty of Sciences, University of Granada, 18071-E Granada, Spain
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49
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Zhang L, Tian L, Du H, Rouzière S, Wang N, Salonen A. Foams Stabilized by Surfactant Precipitates: Criteria for Ultrastability. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:7305-7311. [PMID: 28669193 DOI: 10.1021/acs.langmuir.7b01962] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Foams are ultrastable when all the aging processes arrest. We make such foams by precipitating sodium dodecyl sulfate with potassium chloride during the foaming process. The precipitate crystals adsorb onto the bubble surfaces to arrest coarsening and stop drainage by blocking in the interstices around the bubbles. However, if the concentration of SDS is too high, the foams are no longer ultrastable. The transition is sudden and corresponds to the point at which significant dodecyl sulfate remains in solution. The presence of the noncrystallized surfactant allows the foam to coarsen leading to the eventual disappearance of the foams, even if the crystals in the continuous phase can still block drainage. The transition occurs as the concentration of nonsolubilized KCl becomes higher than the concentration of SDS, giving us a linear stability boundary. The system offers an interesting alternative to other types of particles because the surfactant crystals break and reform as the temperature is cycled, which makes for reusable solutions and stimulable foams.
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Affiliation(s)
- Li Zhang
- School of Materials Science and Engineering, Xi'an University of Science and Technology , Xi'an 710054, China
| | - Lili Tian
- School of Science, Northwestern Polytechnical University , Xi'an 710072, China
| | - Huiling Du
- School of Materials Science and Engineering, Xi'an University of Science and Technology , Xi'an 710054, China
| | - Stéphan Rouzière
- Laboratoire de Physique des Solides, CNRS, Université Paris Sud, Université Paris Saclay , 91405 Orsay, France
| | - Nan Wang
- School of Science, Northwestern Polytechnical University , Xi'an 710072, China
| | - Anniina Salonen
- Laboratoire de Physique des Solides, CNRS, Université Paris Sud, Université Paris Saclay , 91405 Orsay, France
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50
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Binks BP. Colloidal Particles at a Range of Fluid-Fluid Interfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:6947-6963. [PMID: 28478672 DOI: 10.1021/acs.langmuir.7b00860] [Citation(s) in RCA: 158] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The study of solid particles residing at fluid-fluid interfaces has become an established area in surface and colloid science recently, experiencing a renaissance since around 2000. Particles at interfaces arise in many industrial products and processes such as antifoam formulations, crude oil emulsions, aerated foodstuffs, and flotation. Although they act in many ways like traditional surfactant molecules, they offer distinct advantages also, and the area is now multidisciplinary, involving research in the fundamental science and potential applications. In this Feature Article, the flavor of some of this interest is given on the basis of recent work from our own group and includes the behavior of particles at oil-water, air-water, oil-oil, air-oil, and water-water interfaces. The materials capable of being prepared by assembling various kinds of particles at fluid interfaces include particle-stabilized emulsions, particle-stabilized aqueous and oil foams, dry liquids, liquid marbles, and powdered emulsions.
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Affiliation(s)
- Bernard P Binks
- School of Mathematics and Physical Sciences, University of Hull , Hull HU6 7RX, U.K
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