Application of Microfluidics in the Production and Analysis of Food Foams

Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce

This research aimed at characterization of composite cold-set aerated gels composed of SPI-gellan gum Maillard conjugates. The optimized gel was eventually incorporated in mayonnaise sauce as an oil substitute. The optimum conditions were statistically determined as 1.5% SPI, 300 mM CaCl2, and 90 min heating time. All of which resulted 35% glycation degree and high molecular weight conjugates on top of SDS-PAGE injection wells. Increasing CaCl2 concentration enhanced the adsorption of conjugates at air-water interface, decreasing the density but increasing the WHC and hardness. Increasing heating time facilitated gelation which improved gel hardness. The optimized gel was microstructurally homogeneous with increased overrun (20.8%) and H-bonds. The rheological measurements showed viscoelastic gel network which was thermally stable up to 90 °C, besides increasing G', G" and η∗ at 85 °C. Substitution of optimized gel in mayonnaise sauce improved the nutritional value and thermal stability (77.13%), but declined calorie. The substituted mayonnaise sauce was greatly accepted by panelists. Thus, the aerated gel formed at optimum conditions had great structural and mechanical characteristics and its usage as an oil analogue induced a low-calorie mayonnaise sauce with acceptable sensory properties.

Method for Measuring the Three-Dimensional Morphology of Near-Wall Bubbles and Droplets Based on LED Digital Holography

Digital holography, recognized for its noncontact nature and high precision in three-dimensional imaging, is effectively employed to measure the morphology of bubbles and droplets. However, in terms of near-wall bubbles and droplets, such as confined bubbles in microfluidic chips, the measurement of the interface morphology of bubbles near the glass surface has not yet been resolved due to the coherent noise resulting from glass surface reflections in microfluidic chips. Accordingly, an off-axis digital holography system was devised by using Linnik interferometry. Measuring the confined bubble interface near the wall within a microfluidic chip and droplet evaporation on solid surfaces was studied. Partially coherent LED sources and reference light modulation techniques were employed in the optical setup to mitigate the coherent noise. Dual exposure and weighted least-squares unwrapping algorithms were introduced to correct phase distortions, enhancing image quality. Imaging two confined CO2 bubbles was done near the wall in silicon oil within a porous microfluidic chip, and contact angles of 4.7 and 4.5° were measured. Additionally, the measurement of the three-dimensional morphology of vertically evaporating deionized water droplets on a glass surface was done, due to which calculation of contact angles at various orientations was possible. This work offers a feasible new method for measuring the 3D interface morphology of bubbles and droplets, particularly in microfluidic visualization, addressing current measurement gaps.

The Physics and Manipulation of Dean Vortices in Single- and Two-Phase Flow in Curved Microchannels: A Review

Microchannels with curved geometries have been employed for many applications in microfluidic devices in the past decades. The Dean vortices generated in such geometries have been manipulated using different methods to enhance the performance of devices in applications such as mixing, droplet sorting, and particle/cell separation. Understanding the effect of the manipulation method on the Dean vortices in different geometries can provide crucial information to be employed in designing high-efficiency microfluidic devices. In this review, the physics of Dean vortices and the affecting parameters are summarized. Various Dean number calculation methods are collected and represented to minimize the misinterpretation of published information due to the lack of a unified defining formula for the Dean dimensionless number. Consequently, all Dean number values reported in the references are recalculated to the most common method to facilitate comprehension of the phenomena. Based on the converted information gathered from previous numerical and experimental studies, it is concluded that the length of the channel and the channel pathline, e.g., spiral, serpentine, or helix, also affect the flow state. This review also provides a detailed summery on the effect of other geometric parameters, such as cross-section shape, aspect ratio, and radius of curvature, on the Dean vortices' number and arrangement. Finally, considering the importance of droplet microfluidics, the effect of curved geometry on the shape, trajectory, and internal flow organization of the droplets passing through a curved channel has been reviewed.

Healthcare Professionals' Perceptions of Stabilized Edible Foam with Adults with Severe Dysphagia; an exploratory study: Use of stabilized edible foam with adults with dysphagia: Use of stabilized edible foam with adults with dysphagia

BACKGROUND

Improving the quality of life for individuals with severe dysphagia is a priority when considering new areas of dysphagia management, especially if this increases opportunities to participate in social activities associated with eating and drinking. Edible foam is widely researched and available in the food industry; however, the use of edible foam within the field of dysphagia remains unexplored. Despite no research published on effectiveness and safety, a commercial product currently on the market is widely distributed across both Europe and the UK, including 28 NHS Trusts, suggesting that it is increasingly being used in clinical practice.

AIMS

To explore the perceptions and experiences of healthcare professionals on the use of stabilized edible foam (SEF) with adults with severe dysphagia in order to inform areas for future research in this novel dysphagia intervention.

METHODS & PROCEDURES

Healthcare professionals were recruited using purposeful sampling and snowballing technique. A total of 56 healthcare professionals were initially approached, of which 10 completed the semi-structured interviews. Interview questions were developed from a topic guide and a pilot questionnaire.

OUTCOMES & RESULTS

Thematic analysis was used to identify three themes: potential impact, consideration of risk and perceived experiences. Overarching each of these themes was the element of the unknown.

CONCLUSIONS & IMPLICATIONS

Use of SEF with adults with dysphagia is in its infancy. Whilst results indicate that some clinicians are embracing this novel approach, others express concerns. Therefore, further research is needed, particularly in relation of direct experience of individuals and contra-indications.

WHAT THIS PAPER ADDS

What is already known on the subject The use of SEF with individuals with swallowing problems is a relatively novel area of dysphagia intervention in the UK. There are currently no published studies on its effectiveness and safety profile. What this paper adds to existing knowledge This study provides valuable preliminary work into the area of SEF and adults with severe dysphagia, capturing the experience and perceptions of healthcare professions who have an awareness of SEF. What are the potential or actual clinical implications of this work? Increasing clinicians and researcher's awareness of this novel area of dysphagia management.

Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems

A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.

Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

In this study, the mechanism of ultrasound combined with corn starch granules (CSG) treatment improved the foam properties of whey protein isolates (WPI) and was systematically investigated. The results showed that ultrasound combined with corn starch granules treatment increased foam capacity and stability by 15.38% and 41.40%, respectively. Compared with the control group, corn starch granules enhanced the surface charge (52.38%) and system turbidity (51.43%), which certainly provided the necessary conditions for the improvement of foam stabilization stability. In addition, corn starch granules as microgel particles increased the mechanical properties of the interfacial protein film, thus delaying the instability of foam. This research would provide new insights into the design of new protein-based foam foods in the future food industry.

Merits and advances of microfluidics in the pharmaceutical field: design technologies and future prospects

Microfluidics is used to manipulate fluid flow in micro-channels to fabricate drug delivery vesicles in a uniform tunable size. Thanks to their designs, microfluidic technology provides an alternative and versatile platform over traditional formulation methods of nanoparticles. Understanding the factors that affect the formulation of nanoparticles can guide the proper selection of microfluidic design and the operating parameters aiming at producing nanoparticles with reproducible properties. This review introduces the microfluidic systems' continuous flow (single-phase) and segmented flow (multiphase) and their different mixing parameters and mechanisms. Furthermore, microfluidic approaches for efficient production of nanoparticles as surface modification, anti-fouling, and post-microfluidic treatment are summarized. The review sheds light on the used microfluidic systems and operation parameters applied to prepare and fine-tune nanoparticles like lipid, poly(lactic-co-glycolic acid) (PLGA)-based nanoparticles as well as cross-linked nanoparticles. The approaches for scale-up production using microfluidics for clinical or industrial use are also highlighted. Furthermore, the use of microfluidics in preparing novel micro/nanofluidic drug delivery systems is presented. In conclusion, the characteristic vital features of microfluidics offer the ability to develop precise and efficient drug delivery nanoparticles.

Mapping Bubble Formation and Coalescence in a Tubular Cross-Flow Membrane Foaming System

Membrane foaming is a promising alternative to conventional foaming methods to produce uniform bubbles. In this study, we provide a fundamental study of a cross-flow membrane foaming (CFMF) system to understand and control bubble formation for various process conditions and fluid properties. Observations with high spatial and temporal resolution allowed us to study bubble formation and bubble coalescence processes simultaneously. Bubble formation time and the snap-off bubble size (D0) were primarily controlled by the continuous phase flow rate (Qc); they decreased as Qc increased, from 1.64 to 0.13 ms and from 125 to 49 µm. Coalescence resulted in an increase in bubble size (Dcoal>D0), which can be strongly reduced by increasing either continuous phase viscosity or protein concentration-factors that only slightly influence D0. Particularly, in a 2.5 wt % whey protein system, coalescence could be suppressed with a coefficient of variation below 20%. The stabilizing effect is ascribed to the convective transport of proteins and the intersection of timescales (i.e., μs to ms) of bubble formation and protein adsorption. Our study provides insights into the membrane foaming process at relevant (micro-) length and time scales and paves the way for its further development and application.

The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods

This paper starts with short descriptions of emulsion preparation methods used at large and smaller scales. We give scaling relations as they are generally used, and focus on the central role that interfacial tension plays in these relations. The actual values of the interfacial tension are far from certain given the dynamic behavior of surface-active components, and the lack of measurement methods that can be applied to conditions as they occur during large-scale preparation. Microfluidic techniques are expected to be very instrumental in closing this gap. Reduction of interfacial tension resulting from emulsifier adsorption at the oil-water interface is a complex process that consists of various steps. We discuss them here, and present methods used to probe them. Specifically, methods based on microfluidic tools are of great interest to study short droplet formation times, and also coalescence behavior of droplets. We present the newest insights in this field, which are expected to bring interfacial tension observations to a level that is of direct relevance for the large-scale preparation of emulsions, and that of other multi-phase products.