1
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Münch K, Stoyanov S, Schroën K, Berton-Carabin C. Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts. ACS Food Sci Technol 2024; 4:926-934. [PMID: 38660053 PMCID: PMC11036399 DOI: 10.1021/acsfoodscitech.3c00691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 03/06/2024] [Accepted: 03/06/2024] [Indexed: 04/26/2024]
Abstract
Plant protein ingredients are rich in non-protein components of which the antioxidant and pro-oxidant effects are expected to be considerable. In this paper, commercial soy and pea protein isolates and concentrates were selected by using their soluble fractions to prepare oil-in-water (O/W) emulsions. Emulsions stabilized with soy protein isolates were more prone to lipid oxidation than those with soy protein concentrate or pea protein isolate. Compositional analysis revealed that the soluble fraction of soy protein isolates contained higher concentrations of phenolic compounds and metals (iron and copper) but lower mineral and ash contents than those of soy protein concentrate and pea protein isolate. Correlating the composition to oxidation in emulsions highlighted the significant role of non-protein components, alongside the protein's oxidative state. These findings are relevant for the use of alternative proteins in food formulation, a practice often promoted as sustainable yet that may come with repercussions for oxidative stability.
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Affiliation(s)
- Katharina Münch
- Laboratory
of Food Process Engineering, Wageningen
University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Simeon Stoyanov
- Laboratory
of Physical Chemistry and Soft Matter, Wageningen
University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
- Singapore
Institute of Technology, 10 Dover Drive, 138683 Singapore, Singapore
| | - Karin Schroën
- Laboratory
of Food Process Engineering, Wageningen
University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Claire Berton-Carabin
- Laboratory
of Food Process Engineering, Wageningen
University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- INRAE,
UR BIA, 44300 Nantes, France
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2
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Ten Klooster S, Boerkamp VJP, Hennebelle M, van Duynhoven JPM, Schroën K, Berton-Carabin CC. Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics. Sci Rep 2024; 14:8895. [PMID: 38632267 PMCID: PMC11024159 DOI: 10.1038/s41598-024-59170-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Accepted: 04/08/2024] [Indexed: 04/19/2024] Open
Abstract
Lipid oxidation in emulsions is hypothesised to increase with decreasing droplet size, as this increases the specific oil-water interfacial area, where lipid oxidation is expected to be initiated. In literature, however, contradictory results have been reported, which can be caused by confounding factors such as the oil droplet polydispersity and the distribution of components between the available phases. In this work, monodisperse surfactant-stabilised emulsions with highly controlled droplet sizes of 4.7, 9.1, and 26 µm were produced by microfluidic emulsification. We show that lipid oxidation increases with decreasing droplet size, which we ascribe to the increased contact area between lipids and continuous phase prooxidants. Besides, a significant amount of oxygen was consumed by oxidation of the surfactant itself (Tween 20), an effect that also increased with decreasing droplet size. These insights substantiate the importance of controlling droplet size for improving the oxidative stability of emulsions.
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Affiliation(s)
- Sten Ten Klooster
- Laboratory of Food Process Engineering, Wageningen University and Research, Wageningen, the Netherlands.
| | - Vincent J P Boerkamp
- Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - John P M van Duynhoven
- Unilever Food Innovation Centre, Wageningen, the Netherlands
- Laboratory of Biophysics, Wageningen University and Research, Wageningen, the Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University and Research, Wageningen, the Netherlands
| | - Claire C Berton-Carabin
- Laboratory of Food Process Engineering, Wageningen University and Research, Wageningen, the Netherlands
- INRAE, UR BIA, 44000, Nantes, France
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3
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Colijn I, Postma E, Fix R, van der Kooij HM, Schroën K. Particle dispersion governs nano to bulk dynamics for tailored nanocomposite design. J Colloid Interface Sci 2024; 658:354-361. [PMID: 38113544 DOI: 10.1016/j.jcis.2023.12.071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 11/10/2023] [Accepted: 12/11/2023] [Indexed: 12/21/2023]
Abstract
Nanoparticle addition can expand bioplastic use, as the resultant nanocomposite features e.g., improved mechanical properties. HYPOTHESIS It is generally hypothesised that the nanoparticle-polymer interaction strength is pivotal to reduce polymer dynamics within the interphasial region and beyond. EXPERIMENTS Translating nanoscale phenomena to bulk properties is challenging, as traditional techniques that probe interphasial dynamics are limited to well-dispersed systems. Laser speckle imaging (LSI) enabled us to probe interphasial nanoscale dynamics of samples containing aggregated nanoparticles. We relate these LSI-derived relaxation times to bulk rheological properties at a micro scale. FINDINGS Nanocomposites with well-dispersed PDMS-coated titanium dioxide nanoparticles of ∼100 nm showed higher viscosities than nanocomposites containing aggregated PVP- and PAA-coated nanoparticles of 200-2000 nm. Within the interphasial region, nanoparticle addition increased relaxation times by a factor 101-102, reaching ultraslow relaxations of ∼103 s. While the viscosity increased upon nanoparticle loading, interphasial relaxation times plateaued at 5 wt% for nanocomposites containing well-dispersed nanoparticles and 10 wt% for nanocomposites containing aggregated nanoparticles. Likely, interphasial regions between nanoparticles interact, which is more prominent in systems with well-dispersed nanoparticles and at higher loadings. Our results highlight that, contrary to general belief, nanoparticle dispersion seems of greater importance for mechanical reinforcement than the interaction between polymer and particle.
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Affiliation(s)
- Ivanna Colijn
- Wageningen University and Research, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Erik Postma
- Wageningen University and Research, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Wageningen University and Research, Physical Chemistry and Soft Matter, Stippeneng 4, 6708 WE Wageningen, the Netherlands
| | - Raoul Fix
- Wageningen University and Research, Physical Chemistry and Soft Matter, Stippeneng 4, 6708 WE Wageningen, the Netherlands.
| | - Hanne M van der Kooij
- Wageningen University and Research, Physical Chemistry and Soft Matter, Stippeneng 4, 6708 WE Wageningen, the Netherlands.
| | - Karin Schroën
- Wageningen University and Research, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
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4
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Colijn I, van der Kooij HM, Schroën K. From fundamental insights to rational (bio)polymer nanocomposite design - Connecting the nanometer to meter scale. Adv Colloid Interface Sci 2024; 324:103076. [PMID: 38301315 DOI: 10.1016/j.cis.2023.103076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/24/2023] [Accepted: 12/24/2023] [Indexed: 02/03/2024]
Abstract
Nanoparticle addition has the potential to make bioplastic use mainstream, as the resultant nanocomposite shows improved mechanical, barrier, and thermal properties. It is well established that the architecture and dynamics of the nanoparticle-polymer interphasial region, ∼ 1.5-9 nm from the nanoparticle surface, are crucial for nanocomposite characteristics. Yet, how these molecular phenomena translate to the bulk is still largely unknown. A multi-disciplinary and multi-scale vision is required to capture the full picture and improve materials far beyond what is currently possible. In this review, a first step in bridging the apparent gap between fundamental insights toward observed material properties is made. At the molecular scale, the polymer chain density and dynamics at the nanoparticle surface are governed by a complex interplay between enthalpy and entropy. The resultant interphasial properties can only be propagated to the macroscopic scale effectively when the nanoparticles are well-distributed. This makes the dispersion state a key parameter for which thermodynamic and kinetic insights can be used to prevent nanoparticle aggregation. These insights are linked to material properties relevant to packaging. The outlook section elaborates on the remaining challenges and the steps required to further understand and better design nanocomposite systems.
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Affiliation(s)
- Ivanna Colijn
- Wageningen University and Research, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Hanne M van der Kooij
- Wageningen University and Research, Physical Chemistry and Soft Matter Group, Stippeneng 4, 6708 WE Wageningen, the Netherlands.
| | - Karin Schroën
- Wageningen University and Research, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
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Ten Klooster S, Takeuchi M, Schroën K, Tuinier R, Joosten R, Friedrich H, Berton-Carabin C. Tiny, yet impactful: Detection and oxidative stability of very small oil droplets in surfactant-stabilized emulsions. J Colloid Interface Sci 2023; 652:1994-2004. [PMID: 37690307 DOI: 10.1016/j.jcis.2023.09.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 09/01/2023] [Accepted: 09/01/2023] [Indexed: 09/12/2023]
Abstract
HYPOTHESIS The shelf life of multiphase systems, e.g. oil-in-water (O/W) emulsions, is severely limited by physical and/or chemical instabilities, which degrade their texture, macroscopic appearance, sensory and (for edible systems) nutritional quality. One prominent chemical instability is lipid oxidation, which is notoriously complex. The complexity arises from the involvement of many physical structures present at several scales (1-10,000 nm), of which the smallest ones are often overlooked during characterization. EXPERIMENTS We used cryogenic transmission electron microscopy (cryo-TEM) to characterize the coexisting colloidal structures at the nanoscale (10-200 nm) in rapeseed oil-based model emulsions stabilized by different concentrations of a nonionic surfactant. We assessed whether the oxidative and physical instabilities of the smallest colloidal structures in such emulsions may be different from those of larger colloidal structures. FINDINGS By deploying cryo-TEM, we analyzed the size of very small oil droplets and of surfactant micelles, which are typically overlooked by dynamic light scattering when larger structures are concomitantly present. Their size and oil content were shown to be stable over incubation, but lipid oxidation products were overrepresented in these very small droplets. These insights highlight the importance of the fraction of "tiny droplets" for the oxidative stability of O/W emulsions.
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Affiliation(s)
- Sten Ten Klooster
- Laboratory of Food Process engineering, Wageningen University, P.O. Box 17, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Machi Takeuchi
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Institute for Complex Molecular Systems, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands.
| | - Karin Schroën
- Laboratory of Food Process engineering, Wageningen University, P.O. Box 17, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Remco Tuinier
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Institute for Complex Molecular Systems, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands.
| | - Rick Joosten
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Center for Multiscale Electron Microscopy, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands.
| | - Heiner Friedrich
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Institute for Complex Molecular Systems, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands; Center for Multiscale Electron Microscopy, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands.
| | - Claire Berton-Carabin
- Laboratory of Food Process engineering, Wageningen University, P.O. Box 17, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; INRAE, BIA, 44000 Nantes, France.
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Bazyar H, Kandemir MH, Peper J, Andrade MAB, Bernassau AL, Schroën K, Lammertink RGH. Acoustophoresis of monodisperse oil droplets in water: Effect of symmetry breaking and non-resonance operation on oil trapping behavior. Biomicrofluidics 2023; 17:064107. [PMID: 38162227 PMCID: PMC10757468 DOI: 10.1063/5.0175400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 11/28/2023] [Indexed: 01/03/2024]
Abstract
Acoustic manipulation of particles in microchannels has recently gained much attention. Ultrasonic standing wave (USW) separation of oil droplets or particles is an established technology for microscale applications. Acoustofluidic devices are normally operated at optimized conditions, namely, resonant frequency, to minimize power consumption. It has been recently shown that symmetry breaking is needed to obtain efficient conditions for acoustic particle trapping. In this work, we study the acoustophoretic behavior of monodisperse oil droplets (silicone oil and hexadecane) in water in the microfluidic chip operating at a non-resonant frequency and an off-center placement of the transducer. Finite element-based computer simulations are further performed to investigate the influence of these conditions on the acoustic pressure distribution and oil trapping behavior. Via investigating the Gor'kov potential, we obtained an overlap between the trapping patterns obtained in experiments and simulations. We demonstrate that an off-center placement of the transducer and driving the transducer at a non-resonant frequency can still lead to predictable behavior of particles in acoustofluidics. This is relevant to applications in which the theoretical resonant frequency cannot be achieved, e.g., manipulation of biological matter within living tissues.
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Affiliation(s)
- H. Bazyar
- Engineering Thermodynamics, Process & Energy Department, Faculty of Mechanical, Maritime and Materials Engineering, Delft University of Technology, Leeghwaterstraat 39, 2628CB Delft, The Netherlands
| | - M. H. Kandemir
- Department of Electrical Engineering and Automation, Aalto University, 02150 Espoo, Finland
| | - J. Peper
- Soft Matter Fluidics and Interfaces, MESA+ Institute for Nanotechnology, University of Twente, P. O. Box 217, 7500 AE Enschede, The Netherlands
| | - M. A. B. Andrade
- Institute of Physics, University of São Paulo, São Paulo 05508-090, Brazil
| | - A. L. Bernassau
- School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom
| | - K. Schroën
- Membrane Processes for Food, University of Twente, P. O. Box 217, 7500 AE Enschede, The Netherlands
| | - R. G. H. Lammertink
- Soft Matter Fluidics and Interfaces, MESA+ Institute for Nanotechnology, University of Twente, P. O. Box 217, 7500 AE Enschede, The Netherlands
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Williams YO, Schroën K, Corstens MN. A microfluidic method to systematically study droplet stability in highly concentrated emulsions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
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8
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Feng J, Schroën K, Guyot S, Gacel A, Fogliano V, Berton-Carabin CC. Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects. J Agric Food Chem 2023; 71:4717-4728. [PMID: 36892016 PMCID: PMC10037332 DOI: 10.1021/acs.jafc.2c07365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 02/19/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffee. Coffee fractions with different molecular weights were extracted from roasted coffee beans. These components were positioned either at the interface or in the continuous phase of emulsions where they contributed to emulsion stability via different pathways. Coffee brew as a whole, and its high-molecular-weight fraction (HMWF), was able to form emulsions with good physical stability and excellent oxidative stability. When added post-homogenization to the continuous phase of dairy protein-stabilized emulsions, all coffee fractions were able to slow down lipid oxidation considerably without altering the physical stability of emulsions, though HMWF was more effective in retarding lipid oxidation than whole coffee brew or low-molecular-weight fraction. This is caused by various effects, such as the antioxidant properties of coffee extracts, the partitioning of components in the emulsions, and the nature of the phenolic compounds. Our research shows that coffee extracts can be used effectively as multifunctional stabilizers in dispersed systems leading to emulsion products with high chemical and physical stability.
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Affiliation(s)
- Jilu Feng
- Food
Quality and Design Group, Wageningen University
and Research, 6708WG Wageningen, Netherlands
- Food
Process and Engineering Group, Wageningen
University and Research, 6708WG Wageningen, Netherlands
| | - Karin Schroën
- Food
Process and Engineering Group, Wageningen
University and Research, 6708WG Wageningen, Netherlands
| | | | | | - Vincenzo Fogliano
- Food
Quality and Design Group, Wageningen University
and Research, 6708WG Wageningen, Netherlands
| | - Claire C. Berton-Carabin
- Food
Process and Engineering Group, Wageningen
University and Research, 6708WG Wageningen, Netherlands
- INRAE,
UR BIA, F-44316 Nantes, France
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Ten Klooster S, Berton-Carabin C, Schroën K. Design insights for upscaling spontaneous microfluidic emulsification devices based on behavior of the Upscaled Partitioned EDGE device. Food Res Int 2023; 164:112365. [PMID: 36738018 DOI: 10.1016/j.foodres.2022.112365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Microfluidic emulsification has the potential to produce emulsions with very controlled droplet sizes in a subtle manner. To support in unleashing this potential, we provide guidelines regarding upscaling based on the performance of Upscale Partitioned EDGE (UPE) devices, using rapeseed oil as the to-be-dispersed phase and whey proteins as the emulsifier. The UPE5x1 device (11,000 droplet formation units (DFUs) of 5 × 1 µm) produced 3.5-µm droplets (CV 3.2 %) at 0.3 mL/h; UPE10x2 (8,000 DFUs of 10 × 2 µm) produced 7-µm droplets (CV 3.2 %) at 0.5 mL/h, and at higher pressures, 32-µm droplets (CV 3-4 %) at 4 mL/h. These productivities are relatively high compared to those of other devices reported in literature (e.g., Microchannel, Tsukuba and Millipede, Harvard). Based on these results, and on others from literature, we conclude that: (1) the continuous phase channel dimensions need to be chosen such that they allow for gradual filling of this channel with droplets without decreasing the pressure over the droplet formation units significantly; (2) the dispersed phase supply channel design should create a wide stable droplet formation pressure range to increase productivity; and (3) higher productivities can be obtained through the choice of the ingredients used; low viscosity dispersed phase and an emulsifier that increases the interfacial tension without negatively affecting device wettability is preferred (e.g., whey protein outperforms Tween 20). These results and design guidelines are expected to contribute to the first food emulsion products prepared with microfluidics.
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Affiliation(s)
- Sten Ten Klooster
- Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden, 9, 6708 WG Wageningen, the Netherlands.
| | - Claire Berton-Carabin
- Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden, 9, 6708 WG Wageningen, the Netherlands; INRAE, BIA, 44000 Nantes, France.
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden, 9, 6708 WG Wageningen, the Netherlands.
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10
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Silva JTDP, Janssen A, Nicoletti VR, Schroën K, de Ruiter J. Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Yanat M, Colijn I, de Boer K, Schroën K. Comparison of the Degree of Acetylation of Chitin Nanocrystals Measured by Various Analysis Methods. Polymers (Basel) 2023; 15:polym15020294. [PMID: 36679175 PMCID: PMC9865271 DOI: 10.3390/polym15020294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 12/30/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
Chitin and its derivate chitosan have versatile properties and have been used in various applications. One key parameter determining the functionality of chitin-based materials is the degree of acetylation (DA). For DA determination, NMR and FTIR spectroscopy are often considered to be the gold standard, but these techniques may not always be available and are rather time-consuming and costly. The first derivative UV method has been suggested, although accurate measurements can be challenging for materials with high degrees of acetylation, due to hydroxymethylfurfural (HMF) formation and other side reactions occurring. In this paper, we re-evaluated the first derivate UV method for chitin and chitosan powder, chitin nanocrystals, and deacetylated chitin nanocrystals. Our results showed that the first derivative UV method is capable of measuring DA with high accuracy (>0.9), leading to values comparable to those obtained by 1H NMR, 13C NMR, and FTIR. Moreover, by-product formation could either be suppressed by selecting the proper experimental conditions, or be compensated. For chitin nanocrystals, DA calculation deviations up to 20% due to by-product formation can be avoided with the correction that we propose. We conclude that the first derivative UV method is an accessible method for DA quantification, provided that sample solubility is warranted.
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12
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Schroën K, Deng B, Berton-Carabin C, Marze S, Corstens M, Hinderink E. Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.100989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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13
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Klooster ST, Schroën K, Berton-Carabin C. Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that’s the question. Food Chem 2022; 405:134992. [DOI: 10.1016/j.foodchem.2022.134992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022]
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14
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ten Klooster S, van den Berg J, Berton-Carabin C, de Ruiter J, Schroën K. Upscaling microfluidic emulsification: the importance of sub-structure design in EDGE devices. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.117993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Deng B, Schroën K, Steegmans M, de Ruiter J. Capillary pressure-based measurement of dynamic interfacial tension in a spontaneous microfluidic sensor. Lab Chip 2022; 22:3860-3868. [PMID: 36103197 DOI: 10.1039/d2lc00545j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The size of droplets and bubbles, and the properties of emulsions and foams strongly depend on dynamic interfacial tension (γd) - a parameter that is often inaccessible due to the very short time scales for droplet and bubble formation, and the inaccessibility of (e.g., food) production lines. To solve this challenge, we developed a microfluidic tensiometer that can measure γd by monitoring the formation time of both droplets and bubbles. Our tensiometer is a pressure-driven microfluidic device that operates based on the principle of a pressure balance: the formation of a droplet (or a bubble) is initialized when the Laplace pressure of the interface is decreased below the externally applied pressure, and this decrease is caused by a reduction in γd that can be calculated from the applied pressure and the Young-Laplace equation. The decay of γd due to surfactant adsorption can be followed at the characteristic time scale, which is dependent on surfactant type and concentration. For 0.05-1% wt sodium dodecyl sulfate (SDS), we were able to measure γd at time scales down to 1 ms and 0.1 ms for droplet and bubble interfaces, respectively, at increasing applied pressures and SDS concentrations. Our tensiometer proves to be a simple, robust method that inherently allows access to nearly the full range of dynamic interfacial tension at relevant time scales.
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Affiliation(s)
- Boxin Deng
- Wageningen University, Food Process Engineering Group, Bornse Weilanden 9, 6708, WG, Wageningen, The Netherlands.
| | - Karin Schroën
- Wageningen University, Food Process Engineering Group, Bornse Weilanden 9, 6708, WG, Wageningen, The Netherlands.
| | - Maartje Steegmans
- FrieslandCampina, Stationsplein 4, 3818 LE, Amersfoort, The Netherlands
| | - Jolet de Ruiter
- Wageningen University, Food Process Engineering Group, Bornse Weilanden 9, 6708, WG, Wageningen, The Netherlands.
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16
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Blais HN, Schroën K, Tobin J. Concentration of skim milk by forward osmosis using delactosed permeate as an innovative draw solution. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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17
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Deng B, Schroën K, de Ruiter J. Dynamics of bubble formation in spontaneous microfluidic devices: Controlling dynamic adsorption via liquid phase properties. J Colloid Interface Sci 2022; 622:218-227. [DOI: 10.1016/j.jcis.2022.04.115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 03/28/2022] [Accepted: 04/20/2022] [Indexed: 11/26/2022]
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18
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Blais HN, Schroën K, Tobin JT. A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Herehau N Blais
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark, Fermoy Co. Cork Ireland
- Laboratory of Food Process Engineering Wageningen University P.O. Box 17 6700 AA Wageningen The Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering Wageningen University P.O. Box 17 6700 AA Wageningen The Netherlands
| | - John T Tobin
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark, Fermoy Co. Cork Ireland
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19
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Hinderink EB, Meinders MB, Miller R, Sagis L, Schroën K, Berton-Carabin CC. Interfacial protein-protein displacement at fluid interfaces. Adv Colloid Interface Sci 2022; 305:102691. [PMID: 35533557 DOI: 10.1016/j.cis.2022.102691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/24/2022] [Accepted: 04/30/2022] [Indexed: 11/01/2022]
Abstract
Protein blends are used to stabilise many traditional and emerging emulsion products, resulting in complex, non-equilibrated interfacial structures. The interface composition just after emulsification is dependent on the competitive adsorption between proteins. Over time, non-adsorbed proteins are capable of displacing the initially adsorbed ones. Such rearrangements are important to consider, since the integrity of the interfacial film could be compromised after partial displacement, which may result in the physical destabilisation of emulsions. In the present review, we critically describe various experimental techniques to assess the interfacial composition, properties and mechanisms of protein displacement. The type of information that can be obtained from the different techniques is described, from which we comment on their suitability for displacement studies. Comparative studies between model interfaces and emulsions allow for evaluating the impact of minor components and the different fluid dynamics during interface formation. We extensively discuss available mechanistic physical models that describe interfacial properties and the dynamics of complex mixed systems, with a focus on protein in-plane and bulk-interface interactions. The potential of Brownian dynamic simulations to describe the parameters that govern interfacial displacement is also addressed. This review thus provides ample information for characterising the interfacial properties over time in protein blend-stabilised emulsions, based on both experimental and modelling approaches.
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Ten Klooster S, Villeneuve P, Bourlieu-Lacanal C, Durand E, Schroën K, Berton-Carabin C. Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions. Food Chem 2022; 387:132880. [PMID: 35395479 DOI: 10.1016/j.foodchem.2022.132880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 03/25/2022] [Accepted: 03/31/2022] [Indexed: 11/19/2022]
Abstract
Lipid oxidation is a well-recognized issue in dried food emulsions, such as infant milk formula. Antioxidants can be used to mitigate this issue; however, their efficiency in such complex systems is far from understood. In this study, antioxidant polarity is varied through the alkyl chain length of gallic acid esters (0-16 carbon atoms) incorporated to O/W emulsions that are subsequently spray-dried. During processing and subsequent storage of the samples, antioxidants with more than eight carbon atoms are effective. Both for encapsulated fat and surface free fat, we observe a slight cut-off effect, meaning that beyond eight alkyl groups, a more nonpolar antioxidant is slightly less effective. Depending on the antioxidant polarity, lipid oxidation is faster either in the encapsulated or in the surface free fat. The insights obtained contribute to understanding lipid oxidation in low moisture food emulsions, and thus lead to effective antioxidant strategies.
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Affiliation(s)
- Sten Ten Klooster
- Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Bourlieu-Lacanal
- IATE, Univ Montpellier, INRAE, SupAgro, Montpellier, France; INRAE, UMR IATE, 2 Place Viala, F-34060 Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Claire Berton-Carabin
- Laboratory of Food Process Engineering, Wageningen University, P.O. Box 17, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; INRAE, BIA, 44000 Nantes, France
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21
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Feng J, Berton-Carabin CC, Fogliano V, Schroën K. Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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22
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Wang J, Ballon A, Schroën K, de Lamo-Castellví S, Ferrando M, Güell C. Polyphenol Loaded W 1/O/W 2 Emulsions Stabilized with Lesser Mealworm ( Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions. Foods 2021; 10:2997. [PMID: 34945549 PMCID: PMC8702022 DOI: 10.3390/foods10122997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 11/16/2022] Open
Abstract
Water-in-oil-in-water (W1/O/W2) emulsions are complex delivery systems for polyphenols amongst other bio-actives. To stabilize the oil-water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, lesser mealworm (Alphitobius diaperinus) protein concentrate (LMPC) is assessed and compared to whey protein (WPI) and pea protein (PPI), to stabilize W1/O/W2 emulsions and encapsulate a commercial polyphenol. The results show that LMPC is able to stabilize W1/O/W2 emulsions comparably to whey protein and pea protein when using a low-energy membrane emulsification system. The final droplet size (d4,3) is 7.4 μm and encapsulation efficiency is between 72 and 74%, regardless of the protein used. Under acidic conditions, the LMPC shows a similar performance to whey protein and outperforms pea protein. Under alkaline conditions, the three proteins perform similarly, while the LMPC-stabilized emulsions are less able to withstand osmotic pressure differences. The LMPC stabilized emulsions are also more prone to droplet coalescence after a freeze-thaw cycle than the WPI-stabilized ones, but they are the most stable when exposed to the highest temperatures tested (90 °C). The results show LMPC's ability to stabilize multiple emulsions and encapsulate a polyphenol, which opens the door for application in foods.
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Affiliation(s)
- Junjing Wang
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Aurélie Ballon
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands;
| | - Sílvia de Lamo-Castellví
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Montserrat Ferrando
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Carme Güell
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
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23
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Hinderink EB, Boire A, Renard D, Riaublanc A, Sagis LM, Schroën K, Bouhallab S, Famelart MH, Gagnaire V, Guyomarc'h F, Berton-Carabin CC. Combining plant and dairy proteins in food colloid design. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101507] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Deng B, Schroën K, de Ruiter J. Effects of dynamic adsorption on bubble formation and coalescence in partitioned-EDGE devices. J Colloid Interface Sci 2021; 602:316-324. [PMID: 34130178 DOI: 10.1016/j.jcis.2021.06.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/31/2021] [Accepted: 06/02/2021] [Indexed: 10/21/2022]
Abstract
HYPOTHESIS Dynamic adsorption effects can play a crucial role in bubble formation and stabilization. We hypothesize that microfluidic tools provide direct insights to these effects, and that the final bubble size depends on the intersection of time scales for bubble formation versus adsorption of proteins. EXPERIMENTS We use a microfluidic device to study Laplace pressure-driven formation of bubbles that are stabilized by whey proteins. Bubble behavior is studied as a function of the pressure difference imposed across the pores (Pd∗), and thus the bubble formation time (τ, ranging from μs to s), using highspeed recordings, quasi-static pressure arguments and a semi-empirical coalescence model. FINDINGS We observe two distinct bubble formation regimes, delimited by the pressure difference required to initiate bubble formation in pure water, Pd∗= 1400 mbar. When Pd∗<1400 mbar, protein adsorption is a requisite to lower the surface tension and initialize bubble formation. Individual bubbles (fixed d0~ 25 μm) are formed slowly with τ≫1 ms. When Pd∗ exceeds 1400 mbar, bubbles (fixed d0~ 16 μm) experience no adsorption lag and thus are formed at steeply increasing frequency, with τ < 1 ms. Interaction between these bubbles causes finite coalescence to a diameter dcoal that increases for lower τ. A minimum time of 0.4 ms is needed to immediately stabilize individual bubbles. Our study provides a promising microfluidic tool to study bubble formation and coalescence dynamics simultaneously.
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Affiliation(s)
- Boxin Deng
- Wageningen University, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Karin Schroën
- Wageningen University, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Jolet de Ruiter
- Wageningen University, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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25
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Deng B, Neef T, Schroën K, de Ruiter J. Mapping Bubble Formation and Coalescence in a Tubular Cross-Flow Membrane Foaming System. Membranes (Basel) 2021; 11:membranes11090710. [PMID: 34564527 PMCID: PMC8468550 DOI: 10.3390/membranes11090710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/01/2021] [Accepted: 09/12/2021] [Indexed: 11/16/2022]
Abstract
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.
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26
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Hinderink EB, de Ruiter J, de Leeuw J, Schroën K, Sagis LM, Berton-Carabin CC. Early film formation in protein-stabilised emulsions: Insights from a microfluidic approach. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106785] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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27
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Colijn I, Fokkink R, Schroën K. Quantification of energy input required for chitin nanocrystal aggregate size reduction through ultrasound. Sci Rep 2021; 11:17217. [PMID: 34446774 PMCID: PMC8390482 DOI: 10.1038/s41598-021-96657-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 08/09/2021] [Indexed: 02/07/2023] Open
Abstract
Nanoparticles have been claimed to contribute efficiently to e.g. the mechanical strength of composite materials when present as individual particles. However, these particles tend to aggregate. In this paper we prepare nanocrystals from chitin, a product with high potential added value for application in bio-based materials, and investigate the effect of ultrasound on de-aggregation. Chitin nanocrystals with a length ~ 200 nm and a diameter ~ 15 nm, were obtained via acid hydrolysis of crude chitin powder. Freeze drying resulted in severe aggregation and after redispersion sizes up to ~ 200 µm were found. Ultrasound treatment was applied and break up behaviour was investigated using static light scattering, dynamic light scattering, and laser diffraction. Our results suggest that the cumulative energy input was the dominant factor for chitin nanocrystal aggregate breakup. When a critical energy barrier of ~ 100 kJ/g chitin nanocrystals was exceeded, the chitin nanocrystal aggregates broke down to nanometre range. The break up was mostly a result of fragmentation: the aggregation energy of chitin nanocrystal aggregates was quantified to be ~ 370 kJ/g chitin nanocrystals and we hypothesize that mainly van der Waals interactions and hydrogen bonds are responsible for aggregation.
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Affiliation(s)
- Ivanna Colijn
- grid.4818.50000 0001 0791 5666Wageningen University and Research, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Remco Fokkink
- grid.4818.50000 0001 0791 5666Wageningen University and Research, Physical Chemistry and Soft Matter Group, Stippeneng 4, 6708 WE Wagningen, The Netherlands
| | - Karin Schroën
- grid.4818.50000 0001 0791 5666Wageningen University and Research, Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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28
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Hinderink EB, Schröder A, Sagis L, Schroën K, Berton-Carabin CC. Physical and oxidative stability of food emulsions prepared with pea protein fractions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111424] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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29
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Hinderink EB, Berton-Carabin CC, Schroën K, Riaublanc A, Houinsou-Houssou B, Boire A, Genot C. Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence. J Agric Food Chem 2021; 69:6601-6612. [PMID: 34087067 PMCID: PMC8213056 DOI: 10.1021/acs.jafc.1c01005] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/11/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties. We used fluorescence spectroscopy to characterize the conformation of food proteins from different biological origins (dairy or pea) and transformation processes (commercial or lab-made isolates) in solution and at the oil-water interface. The fourth derivative of fluorescence spectra provided insights in the local environment of tryptophan (Trp) residues and thus in the protein structure. In emulsions, whey proteins adsorbed with their Trp-rich region at the oil-water interface. Proteins in the commercial pea isolate were present as soluble aggregates, and no changes in the local environment of the Trp residues were detected upon emulsification, suggesting that these structures adsorb without conformational changes. The lab-purified pea proteins were less aggregated and a Trp-free region of the vicilin adsorbed at the oil-water interface.
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Affiliation(s)
- Emma B.
A. Hinderink
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- INRAE,
UR BIA, F-44316 Nantes, France
| | - Karin Schroën
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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Feng J, Schroën K, Fogliano V, Berton-Carabin C. Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106564] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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31
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Hinderink EBA, Sagis L, Schroën K, Berton-Carabin CC. Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends. J Colloid Interface Sci 2021; 583:704-713. [PMID: 33075603 DOI: 10.1016/j.jcis.2020.09.066] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/24/2020] [Accepted: 09/16/2020] [Indexed: 12/01/2022]
Abstract
HYPOTHESIS Many traditional or emergent emulsion products contain mixtures of proteins, resulting in complex, non-equilibrated interfacial structures. It is expected that protein displacement at oil-water interfaces depends on the sequence in which proteins are introduced during emulsion preparation, and on its initial interfacial composition. EXPERIMENTS We produced emulsions with whey, pea or a whey-pea protein blend and added extra protein post-emulsification. The surface load was measured indirectly via the continuous phase, or directly via the creamed phase. The interfacial composition was monitored over a three-day period using SDS-PAGE densitometry. We compared these findings with results obtained using an automated drop tensiometer with bulk-phase exchange to highlight the effect of sequential protein adsorption on interfacial tension and dilatational rheology. FINDINGS Addition of a second protein increased the surface load; especially pea proteins adsorbed to pre-adsorbed whey proteins, leading to thick interfacial layers. The addition of whey proteins to a pea protein- or whey-pea protein blend-stabilized emulsion led to significant displacement of the pea proteins by β-lactoglobulin. We determined that protein-protein interactions were the driving force for this displacement, rather than a decrease in interfacial tension. These outcomes could be instrumental in defining new strategies for plant-animal protein hybrid products.
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Affiliation(s)
- Emma B A Hinderink
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Leonard Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Claire C Berton-Carabin
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; INRAE, UR BIA, F-44316 Nantes, France
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32
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Schröder A, Laguerre M, Tenon M, Schroën K, Berton-Carabin CC. Natural particles can armor emulsions against lipid oxidation and coalescence. Food Chem 2021; 347:129003. [PMID: 33513447 DOI: 10.1016/j.foodchem.2021.129003] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/17/2020] [Accepted: 01/01/2021] [Indexed: 11/26/2022]
Abstract
Traditional functional ingredients, such as conventional emulsifiers (surfactants, animal-derived proteins), and synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions. Previously, we showed that tailor-made antioxidant-loaded particles can yield both physically and oxidatively stable emulsions, and we expected that natural particles with related properties could also show these beneficial effects. Here, we investigated Pickering emulsions prepared with natural plant particulate materials. Particles that showed weak aggregation in acidic aqueous media, indicating a relatively hydrophobic surface, were able to physically stabilize oil-in-water emulsions, through either Pickering stabilization (powders of matcha tea, spinach leaves, and spirulina cake), or an increase in viscosity (pineapple fibers). Matcha tea and spinach leaf particle-stabilized emulsions were highly stable to lipid oxidation, as compared to emulsions stabilized by conventional emulsifiers. Taking this dual particle functionality as a starting point for emulsion design is, in our view, essential to achieve clean-label food emulsions.
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Affiliation(s)
- Anja Schröder
- Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Mickaël Laguerre
- Science and Technology Department, Naturex SA, 250 rue Pierre Bayle, 84911 Avignon cedex 9, France.
| | - Mathieu Tenon
- Science and Technology Department, Naturex SA, 250 rue Pierre Bayle, 84911 Avignon cedex 9, France.
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Claire C Berton-Carabin
- Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; INRAE, UR BIA, F-44316 Nantes, France.
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Feng J, Berton-Carabin CC, Ataç Mogol B, Schroën K, Fogliano V. Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities. Food Chem 2020; 343:128556. [PMID: 33183873 DOI: 10.1016/j.foodchem.2020.128556] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 10/07/2020] [Accepted: 10/31/2020] [Indexed: 12/13/2022]
Abstract
Dry and subsequent wet heating were used to glycate soy proteins with dextran or glucose, followed by fractionation based on size and solubility. Dry heating led to protein glycation (formation of furosine, Nε-(carboxymethyl)-l-lysine, Nε-(carboxyethyl)-l-lysine, and protein-bound carbonyls) and aggregation (increased particle size); while subsequent wet heating induced partial unfolding and de-aggregation. The measurable free amino group content of soy proteins changed from 0.77 to 0.14, then to 0.62 mmol/g upon dry and subsequent wet heating; this non-monotonic evolution is probably due to protein structural changes, and shows that this content should be interpreted with caution as a glycation marker. After both heating steps, the smaller-sized water-soluble fractions showed higher surface activity than the larger insoluble ones, and dextran conjugates exhibited a higher surface activity than their glucose counterparts. We thereby achieved a comprehensive understanding of the properties of various fractions in plant protein fractions, which is essential when targeting applications.
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Affiliation(s)
- Jilu Feng
- Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands; INRAE, UR BIA, F-44316 Nantes, France
| | - Claire C Berton-Carabin
- INRAE, UR BIA, F-44316 Nantes, France; Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands
| | - Burçe Ataç Mogol
- Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands
| | - Karin Schroën
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands.
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Bouhid de Aguiar I, Schroën K. Microfluidics Used as a Tool to Understand and Optimize Membrane Filtration Processes. Membranes (Basel) 2020; 10:E316. [PMID: 33138236 PMCID: PMC7692330 DOI: 10.3390/membranes10110316] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/27/2020] [Accepted: 10/28/2020] [Indexed: 12/13/2022]
Abstract
Membrane filtration processes are best known for their application in the water, oil, and gas sectors, but also in food production they play an eminent role. Filtration processes are known to suffer from a decrease in efficiency in time due to e.g., particle deposition, also known as fouling and pore blocking. Although these processes are not very well understood at a small scale, smart engineering approaches have been used to keep membrane processes running. Microfluidic devices have been increasingly applied to study membrane filtration processes and accommodate observation and understanding of the filtration process at different scales, from nanometer to millimeter and more. In combination with microscopes and high-speed imaging, microfluidic devices allow real time observation of filtration processes. In this review we will give a general introduction on microfluidic devices used to study membrane filtration behavior, followed by a discussion of how microfluidic devices can be used to understand current challenges. We will then discuss how increased knowledge on fundamental aspects of membrane filtration can help optimize existing processes, before wrapping up with an outlook on future prospects on the use of microfluidics within the field of membrane separation.
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Affiliation(s)
- Izabella Bouhid de Aguiar
- Membrane Science and Technology—Membrane Processes for Food, University of Twente, P.O. Box 217, 7500 AE Enschede, The Netherlands;
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Schröder A, Laguerre M, Sprakel J, Schroën K, Berton-Carabin CC. Pickering particles as interfacial reservoirs of antioxidants. J Colloid Interface Sci 2020; 575:489-498. [DOI: 10.1016/j.jcis.2020.04.069] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 04/17/2020] [Accepted: 04/17/2020] [Indexed: 11/26/2022]
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Schröder A, Sprakel J, Schroën K, Berton‐Carabin CC. Chemical Stability of α‐Tocopherol in Colloidal Lipid Particles with Various Morphologies. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Anja Schröder
- Laboratory of Food Process Engineering Wageningen University and Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
- Laboratory of Physical Chemistry and Soft Matter Wageningen University and Research Stippeneng 4 Wageningen 6708 WE The Netherlands
| | - Joris Sprakel
- Laboratory of Physical Chemistry and Soft Matter Wageningen University and Research Stippeneng 4 Wageningen 6708 WE The Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering Wageningen University and Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Claire C. Berton‐Carabin
- Laboratory of Food Process Engineering Wageningen University and Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
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Hinderink EB, Kaade W, Sagis L, Schroën K, Berton-Carabin CC. Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105610] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Hinderink EBA, Sagis L, Schroën K, Berton-Carabin CC. Behavior of plant-dairy protein blends at air-water and oil-water interfaces. Colloids Surf B Biointerfaces 2020; 192:111015. [PMID: 32416469 DOI: 10.1016/j.colsurfb.2020.111015] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 11/29/2022]
Abstract
Recent work suggests that using blends of dairy and plant proteins could be a promising way to mitigate sustainability and functionality concerns. Many proteins form viscoelastic layers at fluid interfaces and provide physical stabilization to emulsion droplets; yet, the interfacial behavior of animal-plant protein blends is greatly underexplored. In the present work, we considered pea protein isolate (PPI) as a model legume protein, which was blended with well-studied dairy proteins (whey protein isolate (WPI) or sodium caseinate (SC)). We performed dilatational rheology at the air-water and oil-water interface using an automated drop tensiometer to chart the behavior and structure of the interfacial films, and to highlight differences between films made with either blends, or their constituting components only. The rheological response of the blend-stabilized interfaces deviated from what could be expected from averaging those of the individual proteins and depended on the proteins used; e.g. at the air-water interface, the response of the caseinate-pea protein blend was similar to that of PPI only. At the oil-water interface, the PPI and WPI-PPI interfaces gave comparable responses upon deformation and formed less elastic layers compared to the WPI-stabilized interface. Blending SC with PPI gave stronger interfacial layers compared to SC alone, but the layers were less stiff compared to the layers formed with WPI, PPI and WPI-PPI. In general, higher elastic moduli and more rigid interfacial layers were formed at the air-water interface, compared to the oil-water interface, except for PPI.
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Affiliation(s)
- Emma B A Hinderink
- TiFN, P.O. Box 557, 6700 AN, Wageningen, the Netherlands; Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Leonard Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Claire C Berton-Carabin
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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Deng B, de Ruiter J, Schroën K. Application of Microfluidics in the Production and Analysis of Food Foams. Foods 2019; 8:E476. [PMID: 31614474 PMCID: PMC6835574 DOI: 10.3390/foods8100476] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 10/07/2019] [Accepted: 10/09/2019] [Indexed: 12/13/2022] Open
Abstract
Emulsifiers play a key role in the stabilization of foam bubbles. In food foams, biopolymers such as proteins are contributing to long-term stability through several effects such as increasing bulk viscosity and the formation of viscoelastic interfaces. Recent studies have identified promising new stabilizers for (food) foams and emulsions, for instance biological particles derived from water-soluble or water-insoluble proteins, (modified) starch as well as chitin. Microfluidic platforms could provide a valuable tool to study foam formation on the single-bubble level, yielding mechanistic insights into the formation and stabilization (as well as destabilization) of foams stabilized by these new stabilizers. Yet, the recent developments in microfluidic technology have mainly focused on emulsions rather than foams. Microfluidic devices have been up-scaled (to some extent) for large-scale emulsion production, and also designed as investigative tools to monitor interfaces at the (sub)millisecond time scale. In this review, we summarize the current state of the art in droplet microfluidics (and, where available, bubble microfluidics), and provide a perspective on the applications for (food) foams. Microfluidic investigations into foam formation and stability are expected to aid in optimization of stabilizer selection and production conditions for food foams, as well as provide a platform for (large-scale) production of monodisperse foams.
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Affiliation(s)
- Boxin Deng
- Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Jolet de Ruiter
- Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Karin Schroën
- Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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Schröder A, Sprakel J, Boerkamp W, Schroën K, Berton-Carabin CC. Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles? Food Res Int 2019; 120:352-363. [DOI: 10.1016/j.foodres.2019.03.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 03/01/2019] [Accepted: 03/03/2019] [Indexed: 12/01/2022]
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Bouhid de Aguiar I, Meireles M, Bouchoux A, Schroën K. Microfluidic model systems used to emulate processes occurring during soft particle filtration. Sci Rep 2019; 9:3063. [PMID: 30816260 PMCID: PMC6395687 DOI: 10.1038/s41598-019-39820-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Accepted: 01/25/2019] [Indexed: 11/09/2022] Open
Abstract
Cake layer formation in membrane processes is an inevitable phenomenon. For hard particles, especially cake porosity and thickness determine the membrane flux, but when the particles forming the cake are soft, the variables one has to take into account in the prediction of cake behavior increase considerably. In this work we investigate the behavior of soft polyacrylamide microgels in microfluidic model membranes through optical microscopy for in situ observation both under regular flow and under enhanced gravity conditions. Particles larger than the pore are able to pass through deformation and deswelling. We find that membrane clogging time and cake formation is not dependent on the applied pressure but rather on particle and membrane pore properties. Furthermore, we found that particle deposits subjected to low pressures and low g forces deform in a totally reversible fashion. Particle deposits subjected to higher pressures only deform reversibly if they can re-swell due to capillary forces, otherwise irreversible compression is observed. For membrane processes this implies that when using deformable particles, the pore size is not a good indicator for membrane performance, and cake formation can have much more severe consequences compared to hard particles due to the sometimes-irreversible nature of soft particle compression.
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Affiliation(s)
- Izabella Bouhid de Aguiar
- Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, The Netherlands.,Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
| | - Martine Meireles
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
| | - Antoine Bouchoux
- Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés, CNRS, INRA, INSAT, Université de Toulouse, Toulouse, France
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, The Netherlands.
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Zhang P, Fritz PA, Schroën K, Duan H, Boom RM, Chan-Park MB. Zwitterionic Polymer Modified Porous Carbon for High-Performance and Antifouling Capacitive Desalination. ACS Appl Mater Interfaces 2018; 10:33564-33573. [PMID: 30188680 DOI: 10.1021/acsami.8b11708] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Capacitive deionization (CDI) is an emerging technology for effective brackish water desalination to address fresh water scarcity. It is of great interest due to its high energy efficiency, environmental friendliness, and low-cost operation compared with traditional desalination technologies. However, electrode fouling, caused by dissolved organic matter and resulting in reduction of electrode electrosorption capacity and device lifespan, is an impediment to practical application of CDI. Herein, we report a novel salty water desalination electrode with excellent antifouling properties. The antifouling electrode is prepared by coating zwitterionic polymer brushes, i.e., poly(sulfobetaine methacrylate) (SBMA), on porous carbon (PC) via surface-initiated atom transfer radical polymerization. The successful coating of zwitterionic polymer on PC surface is confirmed by transmission electron microscopy, scanning electron microscopy, X-ray photoelectron spectroscopy, thermogravimetric analysis, and other characterizations. Coating with polySBMA did not affect the electrosorption capacity of PC electrodes and imparted antifouling properties (versus fouling by model foulant bovine serum albumin) during long-term salt removal tests (100 desalination/regeneration cycles). This is an important step toward practical application of capacitive deionization technology for brackish water desalination.
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Affiliation(s)
- Penghui Zhang
- School of Chemical and Biomedical Engineering , Nanyang Technological University , 62 Nanyang Drive , Singapore 637459
- Centre for Antimicrobial Bioengineering , Nanyang Technological University , Singapore 637459
- Food Process Engineering Laboratory , Wageningen University , Bornse Weilanden 9 , Wageningen 6708 WG , The Netherlands
| | - Pina Atalanta Fritz
- School of Chemical and Biomedical Engineering , Nanyang Technological University , 62 Nanyang Drive , Singapore 637459
- Centre for Antimicrobial Bioengineering , Nanyang Technological University , Singapore 637459
- Food Process Engineering Laboratory , Wageningen University , Bornse Weilanden 9 , Wageningen 6708 WG , The Netherlands
| | - Karin Schroën
- Food Process Engineering Laboratory , Wageningen University , Bornse Weilanden 9 , Wageningen 6708 WG , The Netherlands
| | - Hongwei Duan
- School of Chemical and Biomedical Engineering , Nanyang Technological University , 62 Nanyang Drive , Singapore 637459
| | - Remko M Boom
- Food Process Engineering Laboratory , Wageningen University , Bornse Weilanden 9 , Wageningen 6708 WG , The Netherlands
| | - Mary B Chan-Park
- School of Chemical and Biomedical Engineering , Nanyang Technological University , 62 Nanyang Drive , Singapore 637459
- Centre for Antimicrobial Bioengineering , Nanyang Technological University , Singapore 637459
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Bouhid de Aguiar I, Schroën K, Meireles M, Bouchoux A. Compressive resistance of granular-scale microgels: From loose to dense packing. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.05.064] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Ho KK, Schroën K, San Martín-González MF, Berton-Carabin CC. Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.033] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Corstens MN, Berton-Carabin CC, Schroën K, Viau M, Meynier A. Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.05.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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van Zwieten R, van de Laar T, Sprakel J, Schroën K. From cooperative to uncorrelated clogging in cross-flow microfluidic membranes. Sci Rep 2018; 8:5687. [PMID: 29632362 PMCID: PMC5890277 DOI: 10.1038/s41598-018-24088-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 03/19/2018] [Indexed: 01/04/2023] Open
Abstract
The operational lifetime of filtration membranes is reduced by the clogging of pores and subsequent build-up of a fouling or cake layer. Designing membrane operations in which clogging is delayed or even mitigated completely, requires in-depth insight into its origins. Due to the complexity of the clogging process, simplified model membranes fabricated in microfluidic chips have emerged as a powerful tool to study how clogs emerge and deteriorate membrane efficiency. However, to date, these have focussed solely on dead-end filtration, while cross-flow filtration is of greater practical relevance at the industrial scale. As such, the microscopic mechanisms of clogging in crossflow geometries have remained relatively ill-explored. Here we use a microfluidic filtration model to probe the kinetics and mechanisms of clogging in crossflow. Our study exposes two findings: (i) the primary clogging rate of individual pores depends only on the trans-membrane flux, whose strong effects are explained quantitatively by extending existing models with a term for flux-controlled flow-enhanced barrier crossing, (ii) cross-membrane flow affects the pore-pore communication, leading to a transition from correlated to uncorrelated clogging of the membrane, which we explain qualitatively by deriving a dimensionless number which captures two essential regimes of clogging at the microscale.
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Affiliation(s)
- R van Zwieten
- Physical Chemistry and Soft Matter, Wageningen University, Wageningen, The Netherlands.,Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
| | - T van de Laar
- Physical Chemistry and Soft Matter, Wageningen University, Wageningen, The Netherlands.,Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
| | - J Sprakel
- Physical Chemistry and Soft Matter, Wageningen University, Wageningen, The Netherlands
| | - K Schroën
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands.
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Affiliation(s)
| | - Leonard Sagis
- Physics and Physical Chemistry of Foods, Wageningen University, 6708 WG Wageningen, The Netherlands
| | - Karin Schroën
- Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands
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Eisinaite V, Duque Estrada P, Schroën K, Berton-Carabin C, Leskauskaite D. Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling. Food Res Int 2018; 106:722-728. [PMID: 29579980 DOI: 10.1016/j.foodres.2018.01.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 10/18/2022]
Abstract
The role of the lipophilic surfactant, polyglycerol polyricinoleate (PGPR) in water transfer in food-grade double emulsions was investigated, and related to physical emulsion stability. Double (W/O/W) emulsions were prepared with various PGPR concentrations (0.5-5.0 wt%) in the oil phase, at initial osmotic pressure differences of up to 1.1 MPa between the water phases. At high PGPR concentrations (>2 wt%), emulsions showed good physical stability, with encapsulation efficiency close to 100%. It was found that PGPR is involved in water transfer between the water phases through reverse micelle formation by PGPR molecules or hydrated monomers of PGPR, and this allows for controlled swelling. Emulsions that are initially of low viscosity (milk-like emulsions), obtain an apparent viscosity of up to 3 Pa·s, and this effect can be used to tune the emulsion properties to the targeted application, whithout the need to gel either the internal or external phase.
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Affiliation(s)
- Viktorija Eisinaite
- Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania
| | | | - Karin Schroën
- Wageningen University, Food Process Engineering Group, The Netherlands
| | | | - Daiva Leskauskaite
- Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania.
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Muijlwijk K, Li X, Berton-Carabin C, Schroën K. Dynamic fluid interface formation in microfluidics: Effect of emulsifier structure and oil viscosity. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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