Properties Of Emulsions Research Articles

Comparison of lab-produced asphalt emulsions by manufacturing equipment type

Asphalt emulsions can be produced with colloid mills and high-speed shear mixers, but effects of equipment type on emulsion properties are largely unknown. The study objective was to assess the impact of different manufacturing equipments on emulsion properties. Particle size, viscosity, residue, sieve and storage stability properties were observed after production on three emulsion manufacturing devices. For each device, three emulsions were manufactured by three operator pairs. Median particle size was as small as 2.0 microns on recirculating and in-line equipment, but only 5.3 on high-speed shear mixer. Recirculating equipment also produced emulsion with better storage stability than high-speed shear mixer and in-line equipment. In-line manufactured emulsions had the highest viscosity while the shear-mixed emulsion viscosity was below specification. Sieve was significantly affected by the operator. These results demonstrate that emulsions produced by different laboratory equipment are not identical, and caution must be exercised when comparing and manufacturing lab-produced emulsions.

Enhanced emulsification properties of microalgae protein through gellan gum conjugation: Mechanistic insights and applications in curcumin encapsulation and delivery

The emulsification properties of microalgae protein (MP) are poor, especially under acidic and neutral conditions, which may limit the broad applications of MP in food processing. This study aims to explore the effects of gellan gum (GG) on the emulsification properties of MP. Firstly, MP-GG complexes were prepared and their structures characterized. Subsequently, MP-GG complexes stabilized emulsions were prepared and their stability evaluated. Finally, these emulsions were employed for the encapsulation and delivery of curcumin to evaluate their potential as an efficient nutrient delivery medium. Results indicated that MP-GG complexes were formed under various pH conditions, with pH 6 identified as optimal for complexes stability (zeta-potential value was −31 mV). UV–vis and fluorescence spectroscopy demonstrated that GG did not significantly alter the MP's structure but induced slight conformational changes, leading to the burial of some amino acid residues. Zeta potential measurements confirmed that MP-GG complexes were stabilized by strong electrostatic repulsions. The increase of GG content was conducive to providing more negative charge and promoting the dissolution and dispersion of the MP-GG complexes (MP: GG = 1: 1). Emulsions stabilized by MP-GG complexes exhibited smaller droplet sizes and improved stability compared to those stabilized by MP alone, especially at oil phase volume fractions of 60 % and 70 %. Rheological analysis indicated that GG enhanced emulsion stability by increasing viscosity, and higher oil phase volume fractions facilitated better MP-GG complexes adsorption on oil droplets, strengthening network structures of emulsions. During in vitro simulated gastrointestinal digestion, emulsions with a 70 % oil phase exhibited higher curcumin retention rate (31.09 %) and lower curcumin bioaccessibility (13.23 %) compared to those with a 60 % oil phase. This suggests that emulsions with higher oil phase volume fractions may be more suitable for colon-targeted curcumin delivery, with potential applications in promoting colon health. These findings confirm that the complexation of MP and GG was an effective way to improve the emulsification properties of MP. Emulsions stabilized by MP-GG complexes can serve as stable nutritional delivery systems for fat-soluble bioactive compounds.

Comparison in structure, physicochemical and emulsifying properties of alpha lactoglobulin and beta lactalbumin exposed to prior γ-oryzanol by the multi-spectroscopic and silico methods

In this work, effects of γ-oryzanol (GO) on structure, physicochemical and emulsifying properties of α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) were compared by using multi-spectroscopic analysis and computer simulation. Specifically, the intrinsic fluorescence of both whey proteins was quenched by GO, with GO being a stronger quenching for β-Lg than for α-La. The addition of GO caused the backbone of α-La to become denser, whereas for β-Lg, its spatial structure shifted from ordered to disordered after the addition of GO. Additionally, the surface hydrophobicity, emulsifying properties, and DPPH free radical scavenging capacity of β-Lg were higher than α-La after the addition of GO. Molecular docking indicated that the primary driving force in the whey protein-GO system was hydrophobic force. The hydrophobic pocket at the cleft between two structural domains in β-Lg and α-La was the binding area for GO, and GO had greater binding affinity for β-Lg than α-La. Furthermore, molecular dynamics simulations demonstrated that β-Lg-GO system was more stabilized than α-La-GO system. This research contributed to a deeper understanding of the mechanisms by which α-La and β-Lg interact with GO, offering the potential to develop whey protein-GO complexes as novel emulsifiers.

Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate

Despite the fact that whey proteins (WP) have shown diverse functional and nutritional properties, they exhibit poor stability when exposed to temperatures above the thermal denaturation point. Therefore, in this study, a complex coacervation layer of formed by WP treated at different heating temperatures (55, 65, 75 and 85 °C) and gum arabic (GA) was used as a wall material to microencapsulate ω-6/ω-3 fatty acid balanced pumpkin seed oil (MPO) with a view to exploring the effect of heat treatment temperatures on the nature of microencapsulation stabilized by WP-GA complexes. At pH 3.6, WP and GA formed a strong electrostatic complex. When the heat treatment temperature reached 65 °C, the WP-GA complexes exhibited more excellent particle size, absolute potential, emulsification properties and structural changes, which made them more suitable as hydrophilic emulsifiers to stabilize oil/water (O/W) systems. Further research into the physical properties and interfacial characteristics of O/W emulsions formed by the WP-GA complex was conducted. When subjected to a heat treatment temperature of 65 °C, the O/W emulsions achieved a higher interfacial protein content (3.17 ± 0.08 mg/m2), along with a lower interfacial tension (15.52 mN/m). Additionally, the encapsulated MPO demonstrates superior oxidative stability compared to its unencapsulated counterpart. In-vitro simulated digestion experiments revealed that only small fraction (17.70 ± 1.13%) of the encapsulated oil was released in simulated gastric fluid, while the majority (76.70 ± 1.47%) was released in simulated intestinal fluid, which suggested that the WP-GA composite coacervates was a promising encapsulation shell material, capable of maintaining integrity in the gastric phase and effectively delivering the encapsulant to the intestinal phase.

Wetting and emulsification properties of cellulose nanocrystals modified with tannic acid and alkyl cellulose derivatives

HypothesisCellulose nanocrystals (CNCs) are sustainable rod-like nanoparticles that can be used to stabilize oil-in-water emulsions and can create hydrophilic coatings. Modifying the surface of CNCs can improve emulsion properties and allow for adjustable wettability. ExperimentsThis study explores the improvement of Pickering emulsion properties for various oils and the adjustability of coated surfaces through the physical modification of CNCs, without chemical functionalization and with bio-based additives, including antioxidant tannic acid (TA), methyl cellulose (MC), and ethyl cellulose (EC) as surface modifiers. The identification of optimal formulations involved varying the weight fraction of both the polyphenol and cellulose derivative. FindingsThe findings suggest that, akin to pure CNCs, Pickering emulsions stabilized with TA and/or MC-modified CNCs demonstrate comparably high stability. The introduction of MC at a low weight fraction enhances hydrophilicity, and AFM analysis reveals smooth surfaces, mitigating the potential influence of roughness. In contrast, EC-modified CNCs result in less stable emulsions but exhibit more hydrophobic surfaces. This translates to a broad spectrum of characteristics, ranging from quasi-superhydrophilic to nearly hydrophobic (with contact angles spanning from below 11° up to 75°), all controllable through a straightforward physical coating process. This facile preparation of coated CNCs provides a versatile approach to customizing the wetting and emulsification properties of nanomaterials.

Effects of five tissue sources of silver carp by-products on the structure, physicochemical and emulsifying properties of gelatin

Effects of five tissue sources of silver carp by-products on the structure, physicochemical and emulsifying properties of gelatin

Effect of salt ions (Na+, Ca2+ and Mg2+) and EOR anionic and nonionic surfactants on the dispersion stability of cellulose nanocrystals

The application of cellulose nanocrystals (CNCs) in enhanced oil recovery (EOR) is a developing hotspot. To improve the stability of CNCs in salt environments, the effects of sodium dodecylbenzene sulfonate (SDBS) and polyoxyethylene sorbitan monooleate (Tween 80) on the stability of CNCs in the presence of sodium (Na+), calcium (Ca2+) and magnesium (Mg2+) were investigated. The range of salt ions and the stability mechanism for improving the CNCs stability in the presence of SDBS and Tween 80 were pointed out. SDBS improved the stability of CNCs in the presence of 30–100 mM Na+, 1–2 mM Ca2+ and 2 mM Mg2+, respectively. Tween 80 improved the stability of CNCs in the presence of Na+ ≤ 300 mM, Ca2+ ≤ 10 mM and Mg2+ ≤ 10 mM, respectively. The mechanism was explained by the bridging effect of salt ions, electrostatic effect and spatial stability effect. The combined systems of surfactants (SDBS and Tween 80) with CNCs exhibited strong emulsifying properties, low interfacial tension (0.023 mN/m and 1.85 mN/m), and the ability to alter the wettability of oil wet rocks. This made the combined systems have better oil displacement performance.

Enhancing lutein stability and bioaccessibility with high internal phase emulsions stabilized by octenylsuccinylated starch

AbstractLutein possesses antioxidant properties and is a main component of the macular pigment, vital for infant eye and brain development. However, its use is constrained by its poor aqueous solubility and low stability. High internal phase emulsions (HIPEs) are valued in food development for encapsulating and protecting hydrophobic nutraceuticals. The objective of this study is to improve lutein's stability and bioaccessibility using HIPEs stabilized by biopolymer octenylsuccinylated starch (OSS). Three types of commercial OSS, including CAPSUL TA (CTA), HI‐CAP 100 (HC), and Purity Gum 2000, were tested for their emulsification properties in forming lutein HIPEs. Lutein HIPEs stabilized by 15%–25% CTA and 15%–30% HC had no phase separation and were selected for subsequent testing. After 21 days of storage at room temperature, lutein HIPEs showed higher lutein retention compared to free lutein. Lutein HIPEs stabilized with higher emulsifier concentrations (25% CTA and 30% HC) exhibited greater droplet diameter stability than those with lower concentrations. Additionally, lutein HIPEs significantly enhanced lutein retention under UV exposure and thermal stress. The in vitro bioaccessibility of lutein was highest in the HIPE stabilized by 20% CTA, reaching 54.36%. In conclusion, lutein HIPEs stabilized by 20% CTA demonstrated superior lutein stability and bioaccessibility, showing significant potential as an effective lutein delivery system.

Effect of cellulose nanocrystals on the emulsion stability and rheological properties of microalgal Pickering emulsions

This study investigates the effect of cellulose nanocrystals (CNCs) to Pickering emulsions prepared with microalgal particles (Spirulina sp. (SPI), Chlorella sp. HS2 (CLO)). The microalgae particles show a weak interfacial localization and Pickering behavior on the O/W emulsion depending on the size (avg. drop size ∼5.39 μm with SPI and 22.15 μm with CLO), resulting in a different stabilization effect. When CNC is additionally mixed with the Pickering emulsions including large microalgae particles (CLO), CNC replaces microalgae particles and localizes at the interface, enhancing strong emulsion stabilization. For the Pickering emulsions including small microalgae (SPI), CNC localizes at the continuous phase, forming a network structure regardless of the concentration. This interfacial localization behavior of CNC against microalgae particles is reflected in the rheological behavior of the Pickering emulsion. Depending on the location of CNC, the emulsions exhibit the two-step yielding behavior, mainly attributed to the CNC network in the continuous phase. The complex role of particles in the emulsion system is more sensitively reflected in the large amplitude oscillatory shear (LAOS) region, characterized using the sequence of physical process (SPP) rheological analysis. The maximum elasticity (Emax) in SPP analysis, which indicates the recovery of the deformed structure, exhibits a significant difference, discriminating structural characteristics of CNC dispersion incorporated with microalgae particles. Emulsion with CLO-CNC has lower Emax than the SPI-CNC case because CNC particles disperse at the interface and the continuous phase. Then the distance between CNC particles is longer, resulting in a weak network structure throughout the emulsion. Due to a weak network of CNC, the emulsion is more vulnerable to coalescence compared to the SPI-CNC system. Therefore, this study suggests that CNC particles added to the Pickering emulsion with microalgae compete to localize at the interface and give coalescence suppression effects to the emulsion. Also, for the Pickering emulsion system composed of multi-particles, rheological analysis including SPP analysis successfully indicates structural characteristics and flow-induced stabilization of Pickering emulsions with multi-particles that microscopic characterization could not detect.

Beyond Creams and Gels: The Emergence of Emulgels in Pharmaceutical Science

Background: Emulgels combine the properties of emulsions and gels, offering a unique drug delivery system that enhances the solubility and stability of hydrophobic drugs. This study reviews recent advancements in emulgels and their potential in pharmaceutical applications. Objective: To systematically review the current state of research on emulgels, focusing on formulation techniques, characterization methods, and therapeutic applications. Methods: A comprehensive literature search was conducted using databases such as PubMed, Scopus, and Web of Science, covering studies published from 2010 to 2023. Inclusion criteria included articles discussing formulation techniques, characterization, and therapeutic applications of emulgels. Data extraction and quality assessment were performed independently by two reviewers. Results: Various formulation techniques, such as high-energy emulsification, phase inversion, and solvent evaporation, have been explored to enhance the bioavailability of hydrophobic drugs. Recent advancements introduced novel methods like microfluidization and ultrasound-assisted emulsification to improve formulation efficiency. Characterization techniques, including rheological analysis, particle size determination, and drug release studies, are crucial for optimizing emulgel formulations. Several patents have been filed, reflecting innovative approaches in emulgel technology, such as incorporating nanomaterials and targeted delivery systems. Therapeutic applications of emulgels have been extensively studied in dermatology, pain management, and antimicrobial therapy, showing promising results in enhancing drug efficacy and patient compliance. Conclusion: Emulgels present a versatile and efficient drug delivery system with significant potential in various therapeutic areas. Future research should focus on the large-scale production of emulgels and their long-term stability to facilitate their transition from research to clinical practice.

Valorisation of Blackcurrant Pomace by Extraction of Pectin-Rich Fractions: Structural Characterization and Evaluation as Multifunctional Cosmetic Ingredient

Blackcurrant pomace is a widely available waste stream derived from the industrial production of juice rich in pectin and unextracted polyphenols. Since pectin, an emerging class of gastrointestinal prebiotics, is also a common cosmetic ingredient, the aim of this work was to evaluate blackcurrant pomace as a source of pectin-rich fractions suitable for application in prebiotic cosmetics. Hereby, this raw material was valorised by sequential extraction of acid-soluble (by citric acid, CAP) and Ca-bound (by ammonium oxalate, AOPP) pectic polysaccharides. Both fractions had favourable physicochemical features and a similar degree of methyl-esterification between low- and high-methoxyl pectin (approx. 50%), but CAP had significantly higher galacturonic acid content (72.3%), branching, and purity. Regardless of that, both had very high oil (18.96 mL/g for CAP and 19.32 mL/g for AOPP) and water (9.97 mL/g for CAP and 7.32 mL/g for AOPP)-holding capacities and excellent emulsifying properties, making them promising cosmetic ingredients. The polyphenol content was 10 times higher in CAP, while corresponding antioxidant activity was 3-fold higher. Finally, the influence of varying CAP and AOPP concentrations on common skin pathogen, Staphylococcus aureus, and beneficial skin bacteria, Staphylococcus epidermidis, was examined. The results show significant prebiotic potential of two pectic fractions since they were capable of selectively stimulating S. epidermidis, while S. aureus growth was inhibited, whereas CAP demonstrated a particularly high capacity of up to 2.2, even with methicillin-resistant S. aureus.

Fabrication of ultrafine Himalayan walnut oil Pickering emulsions by ultrasonic emulsification: Techno-functional properties of emulsions and microcapsules

In present scenario, much of the attention has been put on the production and utilization of Pickering emulsions deciphering enhanced stability and applicability over wide environmental conditions. In this context the present study was carried out to elaborate effect of different wall materials and pH systems on the physicochemical, structural and morphological properties of Himalayan walnut oil Pickering emulsions by ultrasonic emulsification. In this study, concentrated Pickering emulsion of Himalayan walnut oil (HWO) was prepared utilizing soy protein isolate (SPI), maltodextrin (MD) stabilized by pectin at varying concentrations and pH systems (4.0, 7.0). With increase in pectin and SPI concentration and lowering MD, stable emulsions were obtained as deciphered by an Emulsion stability index (ESI) of 100 for 7 days at ambient storage. HWO Pickering emulsions were analysed for particle size measurements (2.13–13.64 µm) and depicted negative zeta potential values (−3.70 to −18.58). Lyophilized HWO microcapsules depicted moderate encapsulation efficiency (44.69–57.63 %) whereas the hygroscopicity values of the microcapsule ranged from (0.21–12.10 %). Thermogravimetric analysis (TGA) of the samples depicted the temperature of maximum degradation rate up to 550 °C whereas XRD spectra depicted amorphous nature of oil microcapsules. FTIR spectra revealed a close association between the SPI-MD-Pectin matrix. SEM analysis revealed stable oil globules entrapped in protein-polysaccharide matrix with no visible cracks and fissures.

Citrus flavonoid-pectin conjugates with enhanced emulsifying properties

Pectin and flavonoids are important components of citrus fruits, but the effects of flavonoid grafting on the emulsifying properties of citrus pectin remain unclear. In this study, a novel natural citrus flavonoid-pectin conjugate in citrus peel was identified through alkaline hydrolysis combined with ultra-high performance liquid chromatography. Subsequently, two major citrus flavonoids were enzymatically conjugated to citrus pectin at high grafting rates (hesperidin: 20.21%; naringin dihydrochalcone: 16.11%). The flavonoids increased pectin amphipathy while ensuring a tighter conformation and denser network structure. These structural changes reduced the interfacial tension (from 20.6 to 18.4 mN/m) and increased the adsorbed layer thickness (from 11.8 to 37.8 nm), facilitating rapid pectin anchoring at the oil-water interface. These led to smaller droplet size and better emulsion stability. Prepared flavonoid-pectin conjugates with high grafting rates exhibited better emulsifying properties than those with medium grafting rates; hesperidin-pectin conjugates were more effective than naringin dihydrochalcone-pectin conjugates. The prepared flavonoid-pectin conjugates aid in the structural identification of natural flavonoid-pectin conjugates; they also facilitate analyses of the properties of these conjugates and offer new insights into improving the functional properties of pectins used in the food industry.

Characteristics and properties of co-precipitated protein and film based on Bambara groundnut protein isolate and fish skin acid-soluble collagen

Co-precipitated protein (CPP) from Bambara groundnut protein isolate (BGPI) and fish skin acid-soluble collagen (ASC) at different BGPI/ASC ratios (100:0, 75:25, 50:50, 25:75 and 0:100 (v/v)) were prepared and characterized. CPP of BGPI/ASC at ratio of 75:25 had higher solubility at acidic and alkaline pHs, compared to other CPP samples. All CPPs had good emulsifying properties. Based on protein patterns, the combination of major bands from BGPI and ASC in the resulting CPP sample was observed. CPP with BGPI/ASC at ratio of 75:25 showed higher surface hydrophobicity than those of other CPP samples. When the films from CPPs were fabricated, similar tensile strength (p > 0.05) was observed, regardless of BGPI/ASC ratios. Nevertheless, film from CPP with BGPI/ASC ratio of 25:75 had higher elongation at break along with lower water vapor permeability (p < 0.05), compared to other CPP films. All CPP films had bright-yellowish color. Increasing ASC ratio augmented (p < 0.05) light transmission of resulting CPP films. FTIR spectra revealed that all CPP films had the similar pattern and functional groups. Therefore, the co-precipitated BGPI and ASC at appropriate ratio could improve properties of resulting proteins, especially for film forming ability.

Utilizing Environmentally and Recycled Materials to Formulate Drilling Mud

It is important to pay attention to environmental regulations while preparing drilling mud because it has become aspects that must be taken into consideration both now and in the future. It is essential to use sustainable and environmentally friendly materials at every stage of the oil and gas industry if possible in order to ensure high standards of sustainable practices. Oil that has been used to prepare oil base mud have bad impact on soil and human at the same time. The using of flaxseed oil instead of gas oil to preparing emulsion is done in this paper. The results were encouraging, and showed the possibility of using flaxseed oil for preparing ecological emulsion. The efficacy of walnut shell powder as an emulsifying agent has been tested as a surface tension reducer and the possibility of using it to increase the stability of an oil emulsion either in reverse or direct at high temperatures (400°F). This research includes measurements of filtration, stability and rheological properties of oil emulsion under laboratory and high temperature. Sample C showed high stability less than 3% because it is a direct emulsion composed of 10% flaxseed oil and crushed walnut shells, which acted as an excellent emulsifying agent because it was composed of cellulose with a percentage of more than 40%. Sample E gave the highest viscosity values, and the reason for this is that it is a reverse emulsion consisting of 60% flax oil with a high viscosity, as it reached more than 70 centipoises at 400 degrees Fahrenheit.

Use of corncob and pineapple peel as associated substrates for biosurfactant production.

Biosurfactants are amphiphilic biomolecules with promising tensoative and emulsifying properties that find application in the most varied industrial sectors: environment, food, agriculture, petroleum, cosmetics, and hygiene. In the current work, a 23 full-factorial design was performed to evaluate the effect and interactions of pineapple peel and corncob as substrates for biosurfactant production by Bacillus subtilis LMA-ICF-PC 001. In a previous stage, an alkaline pretreatment was applied to corncob samples to extract the xylose-rich hydrolysate. The results indicated that pineapple peel extract and xylose-rich hydrolysate acted as partial glucose substitutes, minimizing production costs with exogenous substrates. Biosurfactant I (obtained at 8.11% pineapple peel extract, 8.11% xylose-rich hydrolysate from corncob, and 2.8109g/L glucose) exhibited a significant surface tension reduction (52.37%) and a promising bioremediation potential (87.36%). On the other hand, biosurfactant III (obtained at 8.11% pineapple peel extract, 31.89% xylose-rich hydrolysate from corncob, and 2.8109g/L glucose) exhibited the maximum emulsification index in engine oil (69.60%), the lowest critical micellar concentration (68mg/L), and the highest biosurfactant production (5.59g/L). These findings demonstrated that using pineapple peel extract and xylose-rich hydrolysate from corncob effectively supports biosurfactant synthesis by B. subtilis, reinforcing how agro-industrial wastes can substitute traditional carbon sources, contributing to cost reduction and environmental sustainability.

Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage

Cellulose-derived edible vegetable oleogels can replace saturated/trans fats. The gelation mechanism relies on non-covalent interactions between gel components, influenced by their structure, concentration, and nature of the gelling factors. On the premise of preparing methyl cellulose (MC) with different viscosity, the effects of different gelling agents, MC, gelatin and oil concentration on the structure, physicochemical properties, oil binding capacity (OBC) and texture of emulsion and oleogels were studied. The oleogels were used as a lard substitute to study the effect on the texture, structure and sensory properties of the prepared ham sausage. We found that MC3 with gelatin had superior emulsification properties, inhibiting particle size and aggregation. Raising MC3 and gelatin concentrations to 1.5 wt% and 0.5 wt% led to oleogels with high OBC (>95 %), stability, and viscosity. The oleogels exhibited a dense structure and high mechanical strength with significantly enhanced structural hardness (199.55 g and 226.44 g). Higher oil concentration stabilized the emulsion but reduced oleogels stability after freeze-drying due to saturated oil absorption. The ratio of oleogels replacing lard was closely related to the texture of ham sausage. The texture properties of the ham sausage with 50 % lard replacement were closest to those of the control group.

Influence of hydrophobic groups in polyglycerol ester emulsifier at oil-polyol interface: Interfacial adsorption behavior and its relationship with emulsification effect

This study investigated the variance in adsorption behavior of polyglycerol emulsifiers at the oil- polyol interface and its consequential impact on emulsion properties and stability. The critical micelle concentration (CMCIFT), saturation adsorption capacity (Γ∞), and Langmuir constant (κ) of the emulsifier were determined through measurements of dynamic interfacial tension between glycerol and mineral oil with varying hydrophobic chains. Results indicated that the CMCIFT exhibits an increase corresponding to the rising number of hydrophobic chains. Emulsifiers with differing initial particle sizes were synthesized, and the actual emulsifying area (SA), theoretical covering area (ST), and emulsifying index (EI) at the interface were calculated. Variations in coverage rate led to disparate adsorption behavior and arrangement of the emulsifier at the interface, thereby impacting emulsion stability. This study establishes a theoretical foundation for predicting the stability trend of polyol/oil (P/O) emulsions.

Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties

Bean protein has emerged as a promising alternative for the food industry. To explore its potential applications, this study aims to investigate the effects of dynamic high-pressure (DHP) on the structural, techno-functional, and color properties of carioca bean protein concentrate (CBPC). CBPCs were processed at 50, 100, and 180 MPa for a single cycle. The results revealed that DHP in different levels induced alterations in CBPC protein structure, which consequently affected its techno-functional properties. Surface hydrophobicity (H0), intrinsic fluorescence, and Fourier transform infrared spectroscopy analyses confirmed that the protein underwent modification due to pressure or mechanical forces generated during treatment. Treatment at 180 MPa exposed hydrophobic groups of the protein, leading to an increase in H0. The samples processed at this pressure exhibited higher solubility, foaming capacity (FC), and emulsifying properties than the untreated CBPC. The solubility of non-processed CBPC (67 %) increased with increasing pressure (68 % to 79 %). FC improved from 79 % to 87 % likely due to faster protein adsorption at the air-water interface, as a result of its higher H0. Emulsion properties also enhanced after the DHP, probably due to the increased solubility and H0. Additionally, all CBPC samples maintained a white appearance with low-coloring components, making them visually appealing compared to other pulse proteins. The findings suggest that DHP treatment is an effective technique for enhancing the techno-functional properties of CBPC, expanding its application as an ingredient in food systems.

Bottlebrush Midblocks Promote Colloidal Bridging of Telechelic Polymers.

Telechelic polymers are effective rheological modifiers that bridge between associative constituents to form elastic networks. The performance of linear telechelic chains, however, is controlled by entropic forces and thus suffers from an upper limit on bridge formation. This work overcomes this limitation by utilizing telechelic triblock copolymers containing bottlebrush midblocks. By comparing the rheological properties of emulsions linked by telechelic bottlebrush polymers to those containing linear chains, we determined that telechelic polymers with bottlebrush midblocks form elastic networks more efficiently. These enhanced rheological properties arise from the high stiffness of the bottlebrush midblocks, which offsets the entropic stretching penalty for bridge formation, enabling them to more readily form networks. This molecular-level control over polymer conformation in complex fluids opens avenues for designing highly elastic networks with minimal polymeric additives.