Model Emulsion Systems Research Articles

A straight-forward fabrication of yuba films with controllable mechanical properties by oil-in-water emulsion model system rather than soymilk

The traditional process of producing yuba films from soybeans strictly limits the development of its industrial production due to the numerous processes and intricate procedures involved. In this study, a straight-forward and effective strategy was proposed to substitute soymilk with an emulsion made from soybean protein isolate and soybean oil for the formation of yuba films. It was found that the mechanical properties of yuba films formed through this method were controlled by the concentrations of proteins and oils. As the protein concentrations increased, a higher ratio of adsorbed proteins adhered to the surface of oil droplets, which in turn facilitated the recombination of proteins and the formation of larger aggregates during heat incubation. The rheological properties and interfacial adsorption behavior suggested that larger protein aggregates exhibited a greater diffusion rate and were more prone to unfolding and re-crosslinking at the interface through heat induction, resulting in the formation of stronger protein networks. Confocal laser scanning microscope images revealed a notable increase in the density of oil distribution within the yuba films as the oil concentrations in the pre-emulsion rose. Combined with the dense protein network formed at high protein concentrations, the elongation of yuba films was significantly increased.

Determination of the influence of hemp oil-based emulsion systems composition on the oxidation products content during storage

The object of the study is the content of antioxidants and the induction period of accelerated oxidation under simulated conditions of the lipid component of the emulsion system. The way to solve the problem of developing compositions of oxidation-stable emulsion systems based on nutritionally valuable oils, in particular hemp oil, by adding natural physiologically active antioxidants is considered. The research is relevant in the context of finding effective storage methods and extending the shelf life of products using hemp oil. The feature of the work lies in determining the influence of the composition of emulsion systems based on hemp oil on chemical oxidation during storage. The content of stabilizers in the hemp oil emulsion system (lecithin – 0.8...1.0 %; xanthan gum – 0.0...0.1 %) is proposed, which is effective in the inhibition of oxidative spoilage. The content range of β-carotene (0.012 %) in model emulsion systems is outlined, the addition of which increases the induction period of accelerated lipid oxidation by 1.58...2.08 times. The peroxide value of the lipid component of the emulsion system during storage at different temperature conditions (0...15 °C) and during different storage periods (15...60 days) was studied. The results of the study confirm the significant influence of the composition of emulsion systems on the chemical oxidation of the lipid component, which is important for ensuring the quality and stability of food, pharmaceutical and cosmetic products. An applied aspect of the obtained scientific result is the possibility of modeling the composition of emulsion systems based on valuable hemp oil depending on the ratio of polyfunctional antioxidants of the oil component

New Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation

The purpose of this study was to indicate the validity of using enzymatically interesterified fats as a fat emulsion base. A study was conducted to determine the stability of emulsion systems based on enzymatically interesterified fats and fats containing mixed fats. The fats used in the modifications were mutton tallow and hemp oil. It was found that emulsions based on esterified fats, regardless of the type of modified fat, showed a higher shelf life and had high homogeneity. On the other hand, emulsions based on mixed fats already showed destabilization characteristics in the first days. Their structure was heterogeneous. Microscopic evaluation clearly showed large droplets of the dispersed phase, indicating a tendency to delaminate. Consumer evaluation showed that the sensory quality of the presented emulsion systems based on enzymatically interesterified fats was fully accepted by the participating consumers. Based on the results of the study, it was concluded that all of the consumer-evaluated emulsions received good or very good acceptance in terms of the sensory characteristics evaluated.

Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Effect of Ultrasonic Treatment on the Characteristics of Model Emulsion Systems Based on High-Protein Vegetable Raw Materials

Effect of Ultrasonic Treatment on the Characteristics of Model Emulsion Systems Based on High-Protein Vegetable Raw Materials

Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions.

Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G' and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G' increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products.

POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITIES OF THE SHOOTS EXTRACTS FROM Rubus idaeus L

Biomolecules are largely found at different parts in divers medicinal plants. This study aims to quantify polyphenols and some biological properties of the areal part of Rubus idaeus L. plant. The shoots of Rubus idaeus L. were extracted by a methanol-water mixture. The antioxidant capacity was estimated by different in vitro assays ; linoleic acid emulsion model system, ß-carotene-linoleate model system, DPPH reduction, free radical-scavenging activity, and reducing ability assay. The highest levels of polyphenolic compounds was observed in the ethyl acetate extract (EAE). In linoleic acid test, chloroform extract (CHE) had the strongest antioxidant in comparison with butylated hydroxyl toluene (BHT) (64. 549 ± 0. 007%). In b-carotene/linoleic acid bleaching assay, the crude extract (CE) had the highest antioxidant capacity. The results showed that EAE showed the strongest antioxidant activity as measured by radicals scavenging activities and reducing power.The present work provide evidence that the areal part extracts of R. idaeus has remarkable antioxidant activities.

Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system

This study provides a comparative overview of Moringa oleifera leaf and seed protein extract (LPE and SPE, respectively) functionality in emulsions. Raw seed cake (RS) had more protein (45.8%) than raw leaf (RL) (27.4%). RL comprised higher polyphenol and flavonoid content than RS, Granny Smith apples, and Goji berries. Protein functionality data revealed that LPE had excellent solubility, and emulsifying properties than SPE at pH 7.0. In contrast, SPE had relatively strong surface hydrophobicity. At pH 7.0, leaf extract emulsions (LEE) possessed relatively small particle size distribution, strong negative charge, excellent stability, and minimum sedimentation velocity. On contrary, at pH 3.5, particle size, and velocity increased, contributing to monodisperse sedimentation. Seed extract emulsions (SEE) had an overall large particle size and demonstrated fast and extensive creaming and sedimentation at both pH conditions. Our findings indicate that M. oleifera leaf protein extracts have considerable potential for use in emulsion-based foods.

Stigmasterol Stability in Medium Chain Triacylglycerides (MCT)‐in‐Water Emulsions: Impact of Sodium Dodecyl Sulphate (SDS) Surfactant Micelles

AbstractThe stability of the health‐promoting phytosterols in emulsions can be affected by various factors such as lipid medium, storage time, and temperature. In addition to these well‐studied factors, emulsions normally contain excessive amount of surfactant that self‐assemble into micelles. However, the potential of these surfactant micelles to alter the stability of phytosterol is unclear. In this study, medium chain triacylglycerides(MCT)‐in‐water emulsion is used as a model emulsion system to report how surfactant micelles of sodium dodecyl sulphate (SDS) can affect the stability of stigmasterol. Addition of SDS micelles (0.5, 1, and 2 wt%) significantly increases the amounts of stigmasterol and stigmasterol hydroperoxides in the aqueous phase of emulsion. A large proportion of stigmasterol hydroperoxides (up to 64.14%) is solubilized into the aqueous phase although the majority of stigmasterol (>90%) remains in the oil phase. Such different distributions of stigmasterol and its hydroperoxides can be responsible for the increased storage time (19, 27, and 33 d for control, 1 and 2 wt% additional SDS, respectively) of stigmasterol in emulsions stored at 60 °C.Practical Applications: Surfactant micelles have the potential to be developed into economical antioxidant strategies to extend the stability of phytosterols when developing phytosterol‐enriched food emulsions.

The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems

The objective was to determine structural and physicochemical properties of beef emulsion modeling systems prepared with native breadfruit flour and four different extruded breadfruit flours. Extrusion conditions for the flours were summarized as two different specific mechanical energies (74 or 145 kJ/kg) and four unique melt temperatures (83 °C, 100 °C, 105 °C, or 126 °C). Meat emulsions formulated at 3% replacement of beef with native or extruded breadfruit flours were compared with control (no additional flour) formulations. Replacement of beef with breadfruit flour (either native or extruded) did not significantly change cooking loss or instrumental redness values of cooked meat emulsions. Interestingly, replacement of beef with the fully gelatinized extruded breadfruit flours altered viscosity during heating as indicated by lower values for storage modulus (44.75% to 62.53% decrease compared with control) and lower values for loss modulus (25.90% to 52.54% decrease compared with control). This resulted in meat emulsions with a significant reduction in textural hardness (28.78% to 37.62% decrease compared with control).

Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems

The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing, RSC) was procured from cellulose sausage casings following thermal processing of the sausages. The casings were cleaned of contaminants before a combination of enzymatic hydrolysis and high-speed homogenization was conducted in an effort to improve the functional attributes of the cellulose casing residue (i.e. recycling/upcycling of the spent casings). The beef emulsion modeling systems used in this study consisted of 57.30% beef, 20% water, 15% olive oil, 6% of the combination of RSC and an all-purpose binder, 1.45% NaCl, 0.40% sodium tri-polyphosphate, 0.15% sodium nitrite cure, and 0.0035% sodium erythorbate. The overlying goal here was to test the ability of the RSC ingredient for partial or full replacement of binder ingredients in a beef emulsion system. Therefore, the beef emulsion model systems were prepared with five different levels of the RSC ingredient as a substitution to an all-purpose binder ingredient (0% RSC, 25% RSC, 50% RSC, 75% RSC, and 100% RSC). This study was independently replicated in its entirety three times in a completely randomized design and data were analyzed using a generalized linear mixed statistical model. Emulsion samples were tested for proximate composition, cooking loss, emulsion stability, texture profile analysis, and instrumental color. Overall, technological properties and emulsion stability were lost as the level of the RSC ingredient increased, but low inclusion levels of the RSC ingredient (25% RSC) may help maintain acceptable levels of yield and emulsion stability, while improving the sustainability of the sausage production system.

Chemical profiling, cytotoxicity study and assessment of antioxidant potential of hydro-ethanol extract of peels of some selected varieties of potato in various in vitro models and in lipid substrate enriched with omega-3 fatty acids

Omega-3 fatty acids have immense health benefits. But developing omega-3 fatty acids fortified food is a challenging task. The aim of this study was to evaluate possible antioxidant potential of hydro ethanol extract of peels of five selected varieties of potatoes (Kufri Chipsona-1, Kufri Chipsona-3, Kufri Chipsona-4, Kufri Chandramukhi and Kufri Jyoti) in various in vitro models and in lipid substrate enriched with omega-3 fatty acids. In vitro antioxidant potential was evaluated by DPPH radical scavenging, β-carotene linoleic acid bleaching and Fe2+ ion chelating methods. Anti-lipid peroxidation potential was evaluated in omega-3 fatty acids-enriched bulk oil and oil-in-water emulsion model systems using peroxide value (PV), p-anisidine value (p-AV) and TOTOX value as indicators of oxidation. Chemical characterization of compounds was performed by LC–ESI–MS/MS analysis and cytotoxic potential was evaluated by brine shrimp lethality assay. Among the peel extracts tested, Kufri Chipsona-3 potato peel extract was found to be most effective antioxidant in both the test model systems followed by Kufri Jyoti and Kufri Chandramukhi. Chemical analysis revealed the presence of phenolic acids, flavonoids and anthocyanidins as major constituents of these three potent extracts. These potent potato peel extracts were also found to be non-toxic at recommended dosage level (LC50 > 1000 µg/ml). The results provide evidence that peel extract of these three potato varieties, especially Kufri Chipsona-3, may serve as a potential source of natural antioxidants for retarding oxidation of omega-3 fatty acids-enriched food supplement which subsequently may help in developing omega-3 fatty acids fortified foods.

The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems

This study evaluated structural and technological properties of beef emulsion modeling systems prepared with tropical flours. Treatments consisted of a control (0% flour inclusion) and three inclusion levels (1%, 2% and 4%) of two breadfruit flours and a banana flour. Flour type affected starch content of cooked beef emulsions, with greater starch content for emulsions prepared with banana flour compared with breadfruit flour, yet flour type did not affect cooking loss. Hardness and chewiness of cooked beef emulsion prepared with breadfruit flour decreased as inclusion level increased from 0% to 4%, while hardness was not affected by inclusion level of banana flour. Redness values of cooked beef emulsions increased as flour inclusion level increased, but were not affected by flour type. Evaluation of the beef emulsion microstructure and storage modulus revealed that the starch granules of banana flour behaved remarkably different than breadfruit flour. Overall, there were positive structural and technological attributes when tropical flours were included in beef emulsions.

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems.

Previous studies on the influence of food matrix fat content on thermal inactivation kinetics of food pathogens have shown contradictory results due to the combined influence of fat content and other factors such as composition. Therefore, thermal inactivation of Listeria monocytogenes at 59, 64, and 69°C was systematically investigated in emulsion and gelled emulsion food model systems with various fat content (1, 5, 10, and 20%), such that the effect of fat content was isolated. Thermal conductivity and rheological properties of the model systems were quantified, as well as the effect of these properties on the thermal load of the model systems. Thermal conductivity was complexly related to fat content, the nature of the food matrix (i.e., viscous or gelled), and temperature. For the emulsions, the consistency index K increased with increasing fat content, while the flow behavior index n followed the opposite trend. For the gelled emulsions, the storage modulus G′ was always larger than the loss modulus G″ (i.e., measure of elastic and viscous properties, respectively). The phase angle δ [i.e., arctan (G″/G′)] was proportional with fat content, but this relation became more complex at higher temperatures. The thermal load of the model systems was not largely affected by food matrix fat content. Thermal inactivation of L. monocytogenes was investigated by means of the maximum specific inactivation rate kmax, log reductions, and sublethal injury (SI). Both for emulsions and gelled emulsions, kmax decreased with increasing fat content below approximately 60°C, while a more complex behavior was observed at higher temperatures. In the emulsions, log reductions were considerably lower (i.e., 2–3 log) at 1% fat than in systems with higher fat content. In the gelled emulsions, log reductions generally decreased with increasing fat content. SI decreased with increasing fat content, both in emulsions and gelled emulsions. In conclusion, the inactivation rate (i.e., kmax) of L. monocytogenes was affected by a complex relation between food matrix fat content, thermal conductivity, rheological properties, and inactivation temperature. Due to the small scale of the model systems, differences in kmax did not directly affect the final log reductions in a similar fashion.

Antioxidant activity of polyphenolic extracts of filamentous fungus Mucor circinelloides (WJ11): Extraction, characterization and storage stability of food emulsions

Optimized extraction of antioxidants from Mucor circinelloides WJ11 (MCWJ11) biomass was studied. Storage, stability, composition and antioxidant properties in model food emulsion systems were also investigated. Both the extraction approach and solvent type were found to significantly (p<0.05) influence the recovery yield of antioxidants and their antioxidant capacity. The 90% aqueous binary solvent system with semi-polar solvents (i.e., acetone and ethanol) showed increased recovery levels of TPC, TFC and TCT, with the highest antioxidant bioactivity obtained using a pressurized liquid extraction. Ninety-day storage studies of microbial ethanolic extracts with accelerated storage/processing showed increased degradation of antioxidants at elevated temperatures (22–28 oC), with a negligible influence of white light. Substantial loss of microbial polyphenolic compounds was also observed, especially in fetal bovine serum at 37 °C with a 48 h stability test in biologically relevant buffers. Liquid–liquid fractionation of microbial ethanolic extracts led to the most active antioxidative fractions with ethyl acetate and 1-butanol. Comparatively, EtAc had better antioxidative activity (in a dose-dependent manner) against lipid oxidation in the tested food model emulsion systems. Furthermore, metabolic fingerprinting of the ethanolic extracts showed that the secondary metabolites of MCWJ11 were alkaloids, pigments, benzoic acids, terpenoids, cinnamic acids, benzopyrans, aspalathins and phloretins.

Technological Properties of Beef Emulsions Prepared with a Novel Processed Potato Ingredient (O’Brien’s Best)

ObjectivesThe processed potato ingredient tested in this study was a commercially available ingredient (O’Brien’s Best; Botaniline Foods, LLC) that consists of skinned, sliced potatoes that were cooked to an exact time/temperature to enhance physiochemical properties. The objective of the study was to assess the technological properties of beef emulsion modeling systems prepared with the novel processed potato ingredient (O’Brien’s Best).Materials and MethodsThe meat used in this study was lean ground beef from one master batch of beef that was targeted to 90% lean and 10% fat. The meat batter formulations contained 20% water, 6.15% spice/seasoning, 0.18% Prague powder, and 0.0035% sodium erythorbate, and varying quantities of sodium tri-polyphosphate, salt (NaCl), and binders (processed potato, tapioca starch, or all-purpose binder). In total, eight treatments were formulated and manufactured on three separate, independent occasions (N = 24 experimental units; n = 3 replications). Three treatments were formulated with the novel processed potato ingredient (formulated without phosphate, 0.635% NaCl, and either 5, 10, or 15% the processed potato ingredient). Three treatments were formulated with commercially sourced tapioca starch (formulated without phosphate, 0.635% NaCl, and either 5, 10, or 15% commercial tapioca starch, which was tested to be 78% starch purity). Two treatments were formulated with a commercial formulation [formulated with 0.30% sodium tri-polyphosphate, 10% all-purpose binder (a multi-ingredient proprietary blend binder from Herman Laue Spice Company Inc.; Uxbridge, Ontario), and 1.905% NaCl, or 1.270% NaCl]. Parameters tested were cooking loss, proximate composition of cooked meat batters, texture profile analysis of cooked meat batters, and instrumental color of uncooked and cooked meat batters. Data were analyzed with the GLIMMIX procedure of SAS v9.4 with a fixed effect of treatment and a random effect of replication. Least square means were separated using the PDIFF option with a Tukey-Kramer adjustment. Differences were considered statistically different at P &lt; 0.05.ResultsCooking loss was not different (P = 0.44) among treatments and ranged from 0.64% to 0.77%, indicating acceptable stability for all emulsion formulations in the study. Proximate composition revealed significant differences (P &lt; 0.05) in moisture, protein, ash, and other components (carbohydrates), while lipid content was unaffected. Texture profile analysis revealed that textural properties were generally unaffected (P &gt; 0.05) by treatment, with the exception of less gumminess (P &lt; 0.05) and less chewiness (P &lt; 0.05) in processed potato formulated emulsions compared with the tapioca starch and commercially formulated emulsions. Instrumental color of uncooked emulsions was affected to a greater degree than instrumental color of cooked emulsions. Yet, when tapioca starch was included at high levels (&gt; 10%) in cooked emulsions lightness (L*) and yellowness (b*) were greater (P &lt; 0.05) compared with emulsions formulated with the processed potato ingredient and with the commercial formulations.ConclusionIn summary, the technological properties (cooking loss, texture profile analysis, and instrumental color) of beef emulsion systems were largely unaffected by the processed potato ingredient (despite removal of phosphates and less NaCl) and performed similar to the commercial formulations.

The Effect of Specialty Salts on Cooking Loss, Texture Properties, and Instrumental Color of Beef Emulsion Modeling Systems

ObjectivesSalt plays an integral role in meat processing, and reduction or exclusion will have negative impacts on water holding capacity and binding function of protein and fat. Specific to meat emulsions, NaCl is used in the formulation due to its effect on the solubilization (extraction) of myofibrillar meat proteins, which allow the formation and stabilization of the interfacial matrix during manufacture and preparation. While previous research has addressed preservation (shelf-life and oxidation attributes) and flavor (sensory attributes) when using specialty salts in meat products, the application of specialty salts in meat emulsions has never been addressed in a scientific manner. Therefore, the purpose here was to evaluate the incorporation of different levels and types of specialty salts on the physicochemical and textural characteristics of beef emulsions.Materials and MethodsThree specialty NaCl salts (premium sea salt, pink sea salt, and gray sea salt) were added to beef emulsion modeling systems at three different inclusion levels (0.70, 1.00, and 1.30%) and then compared with commercially sourced white salt. Salt (NaCl) purity levels for commercially sourced white salt, premium sea salt, pink sea salt, and gray sea salt were 99.8, 99.8, 95.2, and 94.9%, respectively. Cooking loss, emulsion stability, proximate composition, pH, texture profile analysis, and instrumental color of the emulsions were evaluated with three independent replications from one batch of ground beef. One batch of ground beef was used to properly control for confounding factors such as beef source and day of manufacture. Treatment was applied to one of twelve 500-g base emulsions (without artificial food dyes, preservatives, spices, and seasonings) containing beef (according to the level of salt added), water (28.14%), oil (8.00%), starch (2.00%), and phosphate (0.35%) for each replication (36 total experimental units). Data were analyzed with PROC GLIMMIX of SAS with fixed effects of salt type, salt inclusion level, and their interaction, and the random effect of replication. Least square means were separated using the PDIFF option with a Tukey-Kramer adjustment, and was further separated using an orthogonal set of estimate statements to analyze linear and quadratic effects for salt inclusion level. Differences were considered different at P ≤ 0.05.ResultsEmulsion stability and cooking loss were primarily affected (P &lt; 0.01) by salt inclusion level rather than salt type (P ≥ 0.13). Stability increased and cooking loss decreased as salt inclusion level increased (linear P &lt; 0.01). Proximate composition of cooked meat emulsions trended differently as salt increased from 0.70% to 1.30% salt inclusion level for the different salt types. Moisture increased and lipid decreased for commercial white salt, while moisture decreased, and lipid increased for all three of the specialty salts. Hardness, springiness, gumminess, and chewiness of emulsions increased as the level of salt increased for all the treatments and were greatest (P &lt; 0.0001) in all treatments at the 1.30% salt inclusion level, however, no differences were observed between the salt types.ConclusionOverall, salt inclusion level, rather than salt type, had significant effects on the solubilization of protein and dispersion interactions of the emulsions, which affected physicochemical and functional properties.

Isolating the effect of fat content on Listeria monocytogenes growth dynamics in fish-based emulsion and gelled emulsion systems

The influence of food matrix fat content on growth kinetics of bacteria is quite complex and, thus far, not fully elucidated, with different studies reporting contradictory results. Since results in studies involving real food products are possibly influenced by variations in compositional and physicochemical properties, there is a need for systematic studies in artificial food model systems among which the influence of fat content is effectively isolated. In this study, the isolated effect of a gradual increase in fat content, in the range of 1–20% (w/w), on the growth dynamics of Listeria monocytogenes in fish-based emulsion and gelled emulsion model systems was investigated at 4, 7 and 10 °C. Growth parameters estimated by the Baranyi and Roberts model were compared among the different model systems. Overall, an increase from 1 to 5% fat resulted in a significant reduction of the lag phase duration λ in both model systems at all studied temperatures, while a further increase in fat content did not significantly affect λ. The relationship between the fat content (%) and the maximum specific growth rate μmax was more complex, following the same trends for both emulsions and gelled emulsions and tested temperatures, i.e., (i) μmax was higher at 5% than at 1% fat, (ii) μmax was lower at 10% than at 5% fat, (iii) μmax at 20% fat was higher than or equal to μmax at 10% fat, and (iv) μmax was the highest at 5% fat. Based on these experiments, fundamental knowledge was provided which could lead to the development of food matrix-related factors describing the influence of fat content in future predictive modeling tools which include food microstructural elements. Such models could increase the accuracy of the shelf-life estimation for fat-containing foods, in turn resulting in improved food safety.

Isothermal emulsion polymerization of n‐butyl methacrylate with KPS and redox initiators: Nucleation

ABSTRACTNucleation is a very important stage of emulsion polymerization due to its significant influence on the latex particle diameter, particle diameter distribution, and molecular weight. In this study, we evaluated the effect of thermal and redox initiators on the nucleation and reaction kinetics with a model emulsion system comprised of n‐butyl methacrylate, sodium lauryl sulfate, water, initiators, and other additives. Our previous study has demonstrated that a micellar nucleation mechanism plays a role in both initiator systems. In the present study, we further explored secondary nucleation using these two types of initiator systems, that is, homogeneous nucleation, which exists in the redox‐initiated process, and micellar nucleation which is the main nucleation mechanism for the thermal‐initiated system. The investigation also illustrates that coagulative nucleation in the redox‐initiated emulsion system results in a greater extent of monodispersed particle diameter distributions, much smaller particle diameters, and lower molecular weights for the final latex. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020, 137, 48275.

The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems

The purpose of this study was to evaluate the functional properties of specialty salts when incorporated into formulations of meat emulsions. Beef emulsion modeling systems were formulated with three types of specialty NaCl salts or a commercially sourced white NaCl salt at three different inclusion levels (0.70%, 1.00%, and 1.30%). Cooking loss, emulsion stability, proximate composition, pH, texture profile, and instrumental color of the emulsions were evaluated with three independent replications. Emulsion stability and cooking loss were primarily affected (P < 0.01) by salt inclusion level, while salt type was not affected (P > 0.12). Stability increased and cooking loss decreased as salt inclusion level increased (linear P < 0.01). Hardness, springiness, gumminess, and chewiness of emulsions increased as salt inclusion level increased for all the treatments and were greatest (P < 0.0001) in all treatments at 1.30% salt inclusion level. Overall salt inclusion level, rather than salt type, had significant effects on water holding ability and emulsion stability.