Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization

Physical and oxidative stability of flaxseed oil-in-water emulsions prepared by natural lignin-carbohydrate complex

Flaxseed oil, rich in α-linolenic acid, plays a crucial role in various physiological processes. However, its stability presents certain challenges. In this study, the natural lignin-carbohydrate complex (LCC) was used to prepare the physical and oxidative stability of flaxseed oil-in-water emulsions. The LCC was characterized by HPLC, GPC, and FT-IR. The stability of emulsions was evaluated by viscosity, modulus, and micro-morphology changes. Then, the oxidation products were monitored by UV-vis spectrophotometer and HPLC. The results revealed that the high internal phase emulsion (HIPE) was successfully prepared with 2.5 wt% LCC at an oil/water ratio of 75/25 (v/v). Small droplet size (13.361 μm) and high viscosity (36,500 mPa·s) were found even after 30-day storage. Steric interactions of the LCC play a crucial role in ensuring stability, intricately linked to the interfacial properties of the emulsion. Meanwhile, the oxidative stability of α-linolenic acid in the encapsulated flaxseed oil was significantly higher than that in the bulk flaxseed oil. The results revealed that the LCC as a suitable emulsifier opens a new window for the storage of functional lipids rich in polyunsaturated fatty acids.

A multi-scale approach to arabinoxylan-based emulsions: From molecular features, interfacial properties to emulsion behaviors

Arabinoxylan (AX) is well-known for its emulsification and beneficial biological activity, but the roles of AX's molecular features and interfacial properties in AX-based emulsion behaviors were unknown. We first used a multi-scale approach to correlate molecular, interfacial, droplet characteristics, and bulk emulsion of AXs from corn and wheat bran (CAXs and WAXs). Our results showed that among CAXs and WAXs solution (1 %, 2 % and 3 %, w/v), 0.25 M NaOH-treated CAX and WAX showed smaller particle sizes (493 nm and 8621 nm), lower interfacial tension and stronger interfacial layer, whose emulsion exhibited smaller initial droplets (541 nm and 660 nm) and better stability. Moreover, WAXs had bigger particle sizes, lower interfacial tension and stronger interfacial layer than CAXs, but CAXs exhibited better emulsifying and emulsion-stabilizing properties than WAXs. There is a satisfactory correlation among CAXs' or WAXs' molecular features, interfacial properties and emulsion behaviors. However, a good correlation from different grains AXs cannot be established.

Gel characteristics of low-acetyl spruce galactoglucomannans

Galactoglucomannans (GGM) recovered from abundant forest industry side-streams has been widely recognized as a renewable hydrocolloid. The low molar mass and presence of O-acetyl side-groups results in low viscous dispersions and weak intermolecular interactions that make GGM unsuitable for hydrogel formation, unless forcefully chemically derivatized and/or crosslinked with other polymers. Here we present the characterization of hydrogels prepared from GGM after tailoring the degree of acetylation by alkaline treatment during its recovery. Specifically, we investigated gel characteristics of low-acetyl GGM dispersions prepared at varied solid concentrations (5, 10 and 15 %) and pH (4, 7 and 10), and then subjected to ultrasonication. The results indicated that low-acetyl GGM dispersions formed gels (G' > G″) at all other studied solid concentration and pH level combinations except 5 % and pH 4. High pH levels, leading to further removal of acetyl groups, and high solid concentration facilitated the gel formation. GGM hydrogels were weak gels with strong shear-thinning behavior and thixotropic properties, and high hardness and water holding capacity; which were enhanced with increased pH and solid concentration, and prolonged storage time. Our study showed the possibility to utilize low-acetyl GGM as mildly processed gelling or thickening agents, and renewable materials for bio-based hydrogels.

Assessment of Soy Protein Acid Hydrolysate-Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions

There is a growing need for natural ingredients that could be utilized for the production of food, pharmaceutical, and cosmetic emulsions. Soy protein acid hydrolysate (SPAH) is a plant-based additive used in the food industry mainly as a flavor enhancer. For the purpose of this work, however, it was mixed with a well-known natural polysaccharide, xanthan gum (XG), to produce stable 30% (w/w) sunflower oil-in-water emulsions using a rotor-stator homogenizer. In order to assess the emulsifying properties of the SPAH and its mixtures with XG, the surface tension properties of their water solutions, particle size, creaming stability, and rheological properties of the emulsions were investigated. Since the emulsions prepared using only SPAH, in various concentrations, were not stable, systems containing 5% of SPAH and 0.1, 0.2, 0.3, 0.4, or 0.5% of XG were then studied. The increase in concentration of the macromolecule led to an increase in creaming stability. The emulsions with 5% SPAH and 0.5% XG were stable for at least 14 days. The increase in XG concentration led to a decrease in d_4,3, while consistency index and non-Newtonian behavior increased. The systems containing SPAH, in the absence of XG, showed shear-thinning flow behavior, which was changed to thixotropic with the addition of XG. Viscoelastic properties of emulsions containing over 0.2% of XG were confirmed by oscillatory rheological tests, demonstrating the dominance of elastic (G') over viscous (G") modulus.

Determination of the Emulsion Stabilization Mechanisms of Quaternized Glucan of Curdlan via Rheological and Interfacial Characterization

Interfacial-active quaternized glucan of curdlan (QCD) with different degrees of substitution (DS) was prepared and used as stabilizers of oil-in-water (O/W) emulsions at different concentrations. The adsorption behavior of QCDs, rheology of bulk emulsions and interfacial films, emulsion morphology, and stability were investigated. The emulsifying capacity of QCD was essentially related to the viscoelastic features of the interfacial film and the continuous phase and the electrostatic repulsion among oil droplets. QCD molecules with different DS form structurally different interfacial films. The high-DS QCD formed a viscously predominant interfacial film with certain hydrophobicity, whereas the low-DS QCD molecules formed an elastically predominant film characterized by hydrogen bonds among adsorbed chains. The structuralization of low-DS QCD molecules through physical cross-linking in bulk and interfacial films at high concentrations was conducive to emulsion stability. Excess QCD chains in the bulk formed a weak gel-like network, further hindering the movement of droplets in the emulsions. Relevant emulsification and stability mechanisms were proposed. Finally, the stability of curcumin encapsulated in O/W emulsions was evaluated.

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients

A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.

Microencapsulated phase change material via Pickering emulsion based on xylan nanocrystal for thermoregulating application

Phase change materials (PCM) are promising for thermal regulation and energy storage, but suffer from the deformation and leakage of capsules. Herein, inspired by cellulose nanocrystal (CNC), xylan nanocrystal (XNC) with a dimension of 25-60 nm was successfully prepared through oxalic acid hydrolysis of high-crystalline xylan as raw materials via a top-down approach. With the introduction of hydrophobic groups, compared to XNC, succinylated XNC showed more remarkable emulsifying property over 7 days of storage at room temperature. Microencapsulated PCM composite consisting of sodium alginate (SA) as "matrix" and succinylated xylan nanocrystal (XNC) stabilized paraffin-based Pickering capsule (PCM beads) as "core" was facilely fabricated. PCM composite with the latent heat of 105.59 J·g^-1 showed excellent thermoregulating performance. Our work suggests a new pathway toward sustainability of hemicelluloses in the application of food emulsion and thermal energy management.

Wood hemicelluloses as effective wall materials for spray-dried microcapsulation of polyunsaturated fatty acid-rich oils

The most commonly-used and effective wall materials (WMs) for spray-dried microencapsulation of bioactive compounds are either costly, or derived from unsustainable sources, which lead to an increasing demand for alternatives derived from sustainable and natural sources, with low calories and low cost. Wood hemicelluloses obtained from by-products of forest industries appear to be attractive alternatives as they have been reported to have good emulsifying properties, low viscosity at high concentrations, high heat stability and low heat transfer. Here, we investigated the applicability of spruce galactoglucomannans (GGM) and birch glucuronoxylans (GX), to encapsulate flaxseed oil (FO, polyunsaturated fatty acid-rich plant based oil) by spray drying; and the results were compared to those of the highly effective WM, gum Arabic (GA). It was found that depending on solid ratios of WM:FO (1:1, 3:1 and 5:1), encapsulation efficiency of GGM was 88-96%, and GX was 63-98%. At the same encapsulation ratio, both GGM and GX had higher encapsulation efficiency than GA (49-92%) due to their ability to produce feed emulsions with a smaller oil droplet size and higher physical stability. In addition, the presence of phenolic residues in GGM and GX powders enabled them to have a greater ability to protect oil from oxidation during spray drying than GA. Physiochemical properties of encapsulated powders including thermal properties, morphology, molecular structure, particle size and water adsorption intake are also investigated. The study has explored a new value-added proposition for wood hemicelluloses which can be used as effective WMs in the production of microcapsules of polyunsaturated fatty acid-rich oils for healthy and functional products in food, pharmaceutical and cosmetic industries.

Wood Hemicelluloses as Innovative Wall Materials for Spray-Dried Microencapsulation of Berry Juice: Part 1—Effect of Homogenization Techniques on their Feed Solution Properties

The use of wood hemicelluloses, including galactoglucomannans (GGM) and glucuronoxylans (GX), in spray-dried microencapsulation of bioactive compounds has not been reported. Our study aims to investigate the benefits of spray-dried GGM and GX powders (sGGM and sGX) along with the effects of homogenization techniques (magnetic stirring, ultrasonication, and a combination of UltraTurrax homogenization and microfluidization) on the physicochemical properties of feed solutions (10–20%, w/w). Feed solutions of bilberry juice with sGGM, sGX, and mixtures of either sGGM or sGX with methylcellulose (MC) or carboxymethylcellulose (CMC) were examined to produce highly stable feed solutions for spray-dried microencapsulation. The effects of ultrasonication amplitudes (30–80%) on the viscosity and particle size distribution of sGGM feed solutions were more profound than observed in their sGX counterparts. Unlike sGX feed solutions, sGGM feed solutions homogenized by ultrasonication and microfluidization formed a gel-like structure. Microfluidization also caused a loss of total anthocyanin content (TAC) of the feed solutions. Magnetic stirring resulted in no gel formation and in the lowest viscosity of the feed solutions; hence, it is an effective method for preparing hemicellulose feed solutions. sGGM and sGX powders have high heat stability with melting temperatures of 170–180 °C. The sGGM + CMC combination was more stable over 1 week of storage than the sGGM and sGX feed solutions. Storing the feed solutions reduced TAC and increased sGGM viscosity. Our results indicated that GGM and GX have high potential for use as wall materials in the spray-dried microencapsulation of bioactive compounds.

Impacts of preparation conditions on the structure and emulsifying properties of casein-alginate conjugates produced by transacylation reaction

The Maillard reaction is often used to glycate proteins but produces undesirable byproducts. In this study, the transacylation reaction was used for the first time to prepare protein-polysaccharide conjugates from sodium caseinate (NaCas) and propylene glycol alginate (PGA) as novel emulsifiers. By mixing NaCas and PGA (1% w/v) at mass ratios of 1:2, 1:1, and 2:1 for 2 h with pH maintained at 11.0, NaCas-alginate conjugates with 52.8%, 66.2%, and 76.5% NaCas were prepared, respectively. The purified conjugates resulted in the preparation of oil-in-water emulsions with a low surfactant-to-oil ratio of 0.75:100 (w:v), and the resultant emulsions were stable against environmental stresses of pH, ionic strength, and thermal pasteurization. Structural analyses showed the role of NaCas content in reducing droplet size and the role of the alginate moiety stabilizing oil droplets via the electrostatic and steric mechanisms. This work may be significant to prepare protein-polysaccharide conjugates with high emulsifying capacity and tunable functionalities using a scalable and green method.

Utilization of lignocellulosic biomass: A practical journey towards the development of emulsifying agent

With each passing year, the agriculture and wood processing industries generate increasingly high tonnages of biomass waste, which instead of being burned or left to accumulate should be utilized more sustainably. In parallel, advances in green technology have encouraged large companies and nations to begin using eco-friendly materials, including eco-friendly emulsifiers, which are used in various industries and in bio-based materials. The emulsion-conducive properties of lignocellulosic materials such as cellulose, hemicellulose, and lignin, the building blocks of plant and wood structures, have demonstrated a particular ability to alter the landscape of emulsion technology. Beyond that, the further modification of their structure may improve emulsion stability, which often determines the performance of emulsions. Considering those trends, this review examines the performance of lignocellulosic materials after modification according to their stability, droplet size, and distribution by size, all of which suggest their outstanding potential as materials for emulsifying agents.

Bicontinuous cubic liquid crystalline phase nanoparticles stabilized by softwood hemicellulose

The colloidal stability of lipid based cubosomes, aqueous dispersion of inverse bicontinuous cubic phase, can be significantly increased by a stabilizer. The most commonly used stabilizers are non-ionic tri-block copolymers, poloxamers, which adsorb at the lipid-water interface and hence sterically stabilize the dispersion. One of the challenges with these synthetic polymers is the effect on the internal structure of the cubosomes and the potential toxicity when these nanoparticles are applied as nanomedicine platforms. The natural polysaccharide, softwood hemicellulose, has been proved to be an excellent stabilizer for oil-in-water emulsions, partially due to the presence of hydrophobic lignin in the extract which to some extent is associated to hemicellulose. Herein, we reported for the first time cubosomes stabilized by two types of softwood hemicelluloses, where one is extracted through thermomechanical pulping (TMP, low lignin content) and the other obtained from sodium-based sulfite liquor (SSL, high lignin content). The effect of the two hemicellulose samples on the colloidal stability and structure of monoolein-based cubosomes have been investigated via DLS, SAXS, AFM and cryo-TEM. The data obtained suggest that both types of the hemicelluloses stabilize monoolein (GMO) based cubosomes in water without significantly affecting their size, morphology and inner structure. SSL-extracted hemicellulose yields the most stable cubosomes, likely due to the higher content of lignin in comparison to TMP-stabilized ones. In addition, the stability of these particles was tested under physiological conditions relevant to possible application as drug carriers.

Interfacial and Emulsion Characteristics of Oil-Water Systems in the Presence of Polymeric Lignin Surfactant

It is hypothesized that polymeric lignin surfactants have different affinities for stabilizing oil-water emulsions and that the emulsifying performance of these surfactants is highly affected by their adsorption performance at the oil-water interface. To validate this hypothesis, the adsorption performance of sulfethylated lignin (SEKL) surfactant at different oil-water interfaces was examined by assessing the contact angle, dynamic interfacial tension, and surface loading (Γ). Moreover, the interfacial adsorption kinetics of SEKL was comprehensively assessed in different oil-water systems to reveal the mechanisms of the SEKL adsorption at the interface. Also, the impacts of SEKL concentration and ionic strength on the performance of SEKL as an effective emulsifier for the emulsions were assessed. Furthermore, the droplet size and instability index of the emulsions were systematically correlated with the adsorption performance of SEKL at the interface of oil and water. For the first time, by implementing a modified Ward Toradai diffusion model, two distinct early stages of the adsorption of SEKL at the oil interface were identified. Interestingly, the second stage was the determining stage of adsorption with the diffusion-controlled mechanism when polymers reconfigured at the oil-water interface. Salt screening facilitated the clustering of SEKL upon charge repulsion elimination, which removed the energy barrier in the first stage of adsorption (ΔE_p→0 = 0), but it introduced a steric barrier upon the reconfiguration of polymers at the oil interfaces in the second stage of adsorption. In addition to the kinetics of adsorption, satisfactory correlations were observed between surface pressure (Δγ = γ_∞ - γ₀), surface loading (Γ) of polymers, and contact angle at oil interfaces on one hand and the oil droplet size and emulsion stability on the other hand.

Valorization of Native Soluble and Insoluble Oat Side Streams for Stable Suspensions and Emulsions

Among different cereals, oat is becoming more popular due to its unique composition and health benefits. The increase in oat production is associated with an increase in related side streams, comprising unutilized biomass that is rich in valuable components, such as polysaccharides, proteins, and antioxidants. To valorize such biomass, it is fundamental that side streams enter back into the food production chain, in respect of the circular economy model. Here, we propose the use of soluble and insoluble oat-production side-stream in suspensions and emulsions, avoiding any further extraction, fractionation, and/or chemical derivatization. Our approach further increases the value of these side streams. To this aim, we first studied the effect of thermal and mechanical processes on the behavior and properties of both soluble and insoluble oat side-stream fractions in water and at air/water interface. Then, we characterized the emulsifying and stabilizing abilities of these materials in oil-in-water emulsions. Interestingly, we found that the insoluble fraction was able to form stable suspensions and emulsions after mechanical treatment. The oil droplets in the emulsions were stabilized by anchoring at the surface of the insoluble particles. On the other hand, the soluble fraction formed only stable viscous solutions. Finally, we demonstrated that the two fractions can be combined to increase the storage stability of the resulting emulsion.

Our results highlight that oat production side streams can be used as novel bio-based emulsifiers, showing the great potential behind the underutilized cereal-side-stream biomass.

Graphical Abstract

Dual Stimuli-Responsive Pickering Emulsions from Novel Magnetic Hydroxyapatite Nanoparticles and Their Characterization Using a Microfluidic Platform

Stimuli-responsive emulsifiers have emerged as a class of smart agents that can permit regulated stabilization and destabilization of emulsions, which is essential for food, cosmetic, pharmaceutical, and petroleum industries. Here, we report the synthesis of novel "smart" hydroxyapatite (HaP) magnetic nanoparticles and their corresponding stimuli-responsive Pickering emulsions and explore their movement under confined spaces using a microfluidic platform. Pickering emulsions prepared with our magnetic stearic acid-functionalized Fe₂O₃@HaP nanoparticles exhibited pronounced pH-responsive behavior. We observed that the diameter of emulsion droplets decreases with an increase in pH. Swift demulsification was achieved by lowering the pH, whereas the reformation of emulsions was achieved by increasing the pH; this emulsification-demulsification cycling was successful for at least ten cycles. We used a microfluidic platform to test the stability of the emulsions under flowing conditions and their response to a magnetic field. We observed that the emulsion stability was diminished and droplet coalescence was enhanced by the application of the magnetic field. The smart nanoparticles we developed and their HaP-based emulsions present promising materials for pharmaceutical and petroleum industries, where responsive emulsions with controlled stabilities are required.

Two step yielding in soft materials

A review is presented on the topic of two-step yielding observed in complex fluids that cover a broad variety of materials ranging from colloidal gels, attractive glasses, emulsions, suspensions, and several commercial paste-like materials. The common features in various systems displaying two-step yielding behavior are the presence of two characteristic forces between the interacting particles or two varying representative length or time scales. This focused review aims to provide physical insights, mechanistic understanding of the two-step yielding and other associated rheological consequences of this nonlinear behavior. A discussion is provided on the microstructural details with an overview of different experimental systems exhibiting double-yielding studied so far highlighting the similarities and differences among them. Particularly, the effects of continuous phase properties, dispersed particle phase factors (size, shape, softness and surface charge) and external force field (electric, magnetic, thermal and shear flows) on two-step yielding are considered.

Spruce Galactoglucomannan-Stabilized Emulsions Enhance Bioaccessibility of Bioactive Compounds

The increasing public awareness of health and sustainability has prompted the development of functional foods rich in health-promoting ingredients. Processing technologies and sustainable multifunctional ingredients are needed for structuring these formulations. Spruce galactoglucomannan (GGM), the main hemicelluloses in softwood cell walls, are an abundantly available, emerging sustainable food hydrocolloid that have the ability to efficiently emulsify and stabilize oil-in-water emulsions. In this study, we illustrate how this lignocellulosic stabilizer affects the digestion of polyunsaturated fatty acids (PUFAs) in vitro. A 100% decrease in the initial TAG content was observed during the in vitro digestion, suggesting that complete hydrolysis of the TAGs was achieved by the digestive enzymes. Besides, no release of mono-, di-, and oligosaccharides or phenolic compounds from GGM was detected. Our results demonstrate that the GGM-stabilized emulsion could potentially deliver lipophilic bioactive ingredients and enhance their bioaccessibility. In addition, this bio-stabilizer itself would remain stable in the upper gastrointestinal track and serve as a prebiotic for gut microbiota. We anticipate GGM to complement or even replace many of the conventional carriers of bioactive components in future health care products and functional foods.

Active food packaging through controlled in situ production and release of hexanal

Transportation and storage of vegetables and fruits, including berries, is increasing to meet growing consumer demand for fresh foods. Ripening and softening of plant tissues may be slowed down by hexanal, a safe volatile compound that also has antimicrobial properties. Thus hexanal could be applied during the food distribution chain to slow down the spoilage of plant-based products and reduce food waste. Nonetheless, due to the rapid evaporation of hexanal, a constant supply is needed. Our aim was to develop a concept to incorporate food-grade sunflower oil in a polysaccharide aerogel matrix for controlled in situ production and release of hexanal. We compared enzyme- and light-catalyzed lipid oxidation reactions, determined the release of hexanal at different conditions, and performed storage stability tests of blueberries and cherry tomatoes. The lipid-loaded aerogels assessed here are a potential novel delivery matrix for controlled hexanal formation to extend the shelf life of plant-based products.

Efficient Extraction and Structural Characterization of Hemicellulose from Sugarcane Bagasse Pith

The aim of this study was to investigate the ultrasound-assisted alkaline extraction process and structural properties of hemicellulose from sugarcane bagasse pith. Response surface model (RSM) was established in order to optimize the extraction conditions for the highest hemicellulose yield based on the single-factor experiments. A maximum total hemicellulose yield of 23.05% was obtained under the optimal conditions of ultrasonic treatment time of 28 min, KOH mass concentration of 3.7%, and extraction temperature of 53 °C, and it evidently increased 3.24% compared without ultrasound-assisted extraction. The obtained hemicellulose was analyzed by Fourier transform infrared (FT-IR) spectroscopy. The monosaccharide composition and average molecular weight of hemicellulose were characterized by using ion chromatography (IC) and gel permeation chromatography (GPC). The results indicated that xylose was dominant component in water-soluble hemicellulose (WH, 69.05%) and alkali-soluble hemicellulose (AH, 85.83%), respectively. Furthermore, the monosaccharides (otherwise xylose) and uronic acids contents of WH were higher than that of AH. Weight average molecular weight of WH was 29923 g/mol, lower than that of AH (74,872 g/mol). These results indicate that ultrasonic-assisted alkaline extraction is an efficient approach for the separation of hemicellulose from sugarcane bagasse pith.

Lignin-Rich PHWE Hemicellulose Extracts Responsible for Extended Emulsion Stabilization

Wood hemicelluloses have an excellent capacity to form and stabilize oil-in-water emulsions. Galactoglucomannans (GGM) from spruce and glucuronoxylans (GX) from birch provide multifunctional protection against physical breakdown and lipid oxidation in emulsions. Phenolic residues, coextracted with hemicelluloses using the pressurized hot water (PHWE) process, seem to further enhance emulsion stability. According to hypothesis, phenolic residues associated with hemicelluloses deliver and anchor hemicelluloses at the emulsion interface. This study is the first to characterize the structure of the phenolic residues in both GGM- and GX-rich wood extracts and their role in the stabilization of emulsions. PHWE GGM and GX were fractionated by centrifugation to obtain concentrated phenolic residues as one fraction (GGM-phe and GX-phe) and partially purified hemicelluloses as the other fraction (GGM-pur and GX-pur). To evaluate the role of each fraction in terms of physical and oxidative stabilization, rapeseed oil-in-water emulsions were prepared using GGM, GX, GGM-pur, and GX-pur as stabilizers. Changes in droplet-size distribution and peroxide values were measured during a 3-month accelerated storage test. The results for fresh emulsions indicated that the phenolic-rich fractions in hemicelluloses take part in the formation of emulsions. Furthermore, results from the accelerated storage test indicated that phenolic structures improve the long-term physical stability of emulsions. According to measured peroxide values, all hemicelluloses examined inhibited lipid oxidation in emulsions, GX being the most effective. This indicates that phenolic residues associated with hemicelluloses act as antioxidants in emulsions. According to chemical characterization using complementary methods, the phenolic fractions, GGM-phe and GX-phe, were composed mainly of lignin. Furthermore, the total carbohydrate content of the phenolic fractions was clearly lower compared to the starting hemicelluloses GGM and GX, and the purified fractions GGM-pur and GX-pur. Apparently, the phenolic structures were enriched in the GGM-phe and GX-phe fractions, which was confirmed by NMR spectroscopy as well as by other characterization methods. The frequency of the main bonding pattern in lignins, the β-O-4 structure, was clearly very high, suggesting that extracted lignin remains in native form. Furthermore, the lignin carbohydrate complex of γ-ester type was found, which could explain the excellent stabilizing properties of PHWE hemicelluloses in emulsions.

Gas Separation Properties of Polyimide Thin Films on Ceramic Supports for High Temperature Applications

Novel selective ceramic-supported thin polyimide films produced in a single dip coating step are proposed for membrane applications at elevated temperatures. Layers of the polyimides P84^®, Matrimid 5218^®, and 6FDA-6FpDA were successfully deposited onto porous alumina supports. In order to tackle the poor compatibility between ceramic support and polymer, and to get defect-free thin films, the effect of the viscosity of the polymer solution was studied, giving the entanglement concentration (C*) for each polymer. The C* values were 3.09 wt. % for the 6FDA-6FpDA, 3.52 wt. % for Matrimid^®, and 4.30 wt. % for P84^®. A minimum polymer solution concentration necessary for defect-free film formation was found for each polymer, with the inverse order to the intrinsic viscosities (P84^® ≥ Matrimid^® >> 6FDA-6FpDA). The effect of the temperature on the permeance of prepared membranes was studied for H₂, CH₄, N₂, O₂, and CO₂. As expected, activation energy of permeance for hydrogen was higher than for CO₂, resulting in H₂/CO₂ selectivity increase with temperature. More densely packed polymers lead to materials that are more selective at elevated temperatures.

Safety considerations of plant polysaccharides for food use: a case study on phenolic-rich softwood galactoglucomannan extract

A growing population and concern over the sufficiency of natural resources for feeding this population have motivated researchers and industries to search for alternative and complementary sources of food ingredients and additives.

Phenolic residues in spruce galactoglucomannans improve stabilization of oil-in-water emulsions

HYPOTHESIS

Amphiphilic character of surfactants drives them at the interface of dispersed systems, such as emulsions. Hemicellulose-rich wood extracts contain assemblies (lignin-carbohydrate complexes, LCC) with natural amphiphilicity, which is expected to depend on their chemical composition resulting from the isolation method. Lignin-derived phenolic residues associated with hemicelluloses are hypothesized to contribute to emulsions' interfacial properties and stability.

EXPERIMENTS

We investigated the role of phenolic residues in spruce hemicellulose extracts in the stabilization of oil-in-water emulsions by physical and chemical approach. Distribution and changes occurring in the phenolic residues at the droplet interface and in the continuous phase were studied during an accelerated storage test. Meanwhile, the physical stability and lipid oxidation in emulsions were monitored.

FINDINGS

Naturally associated lignin residues in GGM act as vehicles for anchoring these hemicelluloses into the oil droplet interface and further enable superior stabilization of emulsions. By adjusting the isolation method of GGM regarding their phenolic profile, their functionalities, especially interfacial behavior, can be altered. Retaining the native interactions of GGM and phenolic residues is suggested for efficient physical stabilization and extended protection against lipid oxidation. The results can be widely applied as guidelines in tailoring natural or synthetic amphiphilic compounds for interfacial stabilization.