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David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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design of reduced fat Food Emulsions manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers
Food Research International, 2015Co-Authors: Bicheng Wu, David Julian McclementsAbstract:The objective of this study was to develop model reduced-calorie Food Emulsions with desirable textural and optical properties based on controlled aggregation of Food-grade colloidal particles and biopolymers. The model Food Emulsion consisted of fat droplets (5wt.%), starch granules (4wt.%), and xanthan gum (0 to 0.02wt.%) under acidic conditions (pH3). The fat droplets were stabilized by a protein-based emulsifier (whey protein isolate). Fat droplet aggregation was induced by adding anionic xanthan gum to promote bridging flocculation of the cationic protein-coated fat droplets. Thermal processing (95°C) did not have a major impact on fat droplet aggregation, but it did promote starch granule swelling. The structural organization of the fat droplets could be regulated by altering xanthan levels. Relatively small droplet aggregates were formed at low xanthan concentrations that coated the starch granule surfaces. Conversely, large irregular shaped droplet aggregates were formed throughout the system at higher xanthan levels. The rheological and optical properties of the model Emulsions could therefore be controlled by altering fat droplet organization. Addition of low levels of xanthan significantly increased the viscosity, yield stress, and complex modulus of the model Food Emulsions. However, high levels of xanthan led to the formation of large visible aggregates that would negatively impact on sensory quality. This study has important implications for the development of cost-effective and clean-label reduced-fat products with desirable quality attributes, such as dressings and sauces.
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Biopolymers in Food Emulsions
Modern Biopolymer Science, 2009Co-Authors: David Julian McclementsAbstract:Publisher Summary Biopolymers are widely used as emulsifiers in the Food industry to improve the stability and physicochemical properties of Food Emulsions. This chapter aims to describe the formation, stability, and properties of Food Emulsions and consider the application of biopolymers as functional ingredients in Emulsion-based Foods. The electrical characteristics of the droplets in an Emulsion-based Food product may play an important role in determining their properties and shelf life. The overall properties of an Emulsion-based Food product depend on the type and concentration of ingredients that it contains as well as the processing operations used to manufacture it. The industrial production of a Food Emulsion usually involves a number of consecutive steps, which depend on the nature of the starting materials and the desired properties of the end product. These processes can be divided into pre-homogenization, homogenization, and post-homogenization steps. Emulsifiers used in the Food industry vary greatly in their ability to form and stabilize Emulsions and it is important for Food manufacturers to identify the most appropriate emulsifier for each application. Food scientists use rheological measurements as an analytical tool to provide fundamental information about the structural organization and interactions of the components within Emulsions.
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Prediction of Food Emulsion Color Using Light Scattering Theory
Journal of Food Science, 2006Co-Authors: David Julian Mcclements, Withida Chantrapornchai, Fergus M. ClydesdaleAbstract:ABSTRACT A theoretical model was developed to predict spectral re-flectance and color of Emulsions from droplet (radius andconcentration) and dye (absorption spectra and concentra-tion) characteristics. The Rayleigh-Gans-Debye theory of lightscattering was used to calculate the scattering cross-sec-tion, absorption cross-section and asymmetry factor of drop-lets. These values were used to calculate spectral reflec-tance of an Emulsion based on Kubelka-Munk theory. Thetristimulus coordinates (L,a,b) of an Emulsion were calcu-lated from its spectral reflectance using color matching func-tions. Predictions were in good agreement with experimentalmeasurements on oil-in-water Emulsions containing a redFood dye. The theory may be useful for optimization of emul-sion appearance.Key Words: Emulsions, color prediction, droplet charac-teristics, light scattering INTRODUCTION M ANY Food PRODUCTS EXIST AS OIL - IN - WATER EmulsionS ,e.g. , milk, fruit beverages, salad dressings, sauces, and many others(Dickinson and Stainsby, 1982; Dickinson, 1992; Friberg and Larr-son, 1997; McClements, 1998). The overall appearance of these prod-ucts is determined by the manner in which they interact with lightwaves, by reflection, transmission, absorption and scattering (Cly-desdale, 1978; Hutchings, 1994). These interactions are largely gov-erned by the characteristics of the droplets (radius, concentration andrefractive index) and of any colorants (type and concentration) present(Farinato and Rowell, 1983; Hernandez and Baker, 1991; Hernadez etal., 1991; Dickinson, 1994; Tainse et al., 1996; Chantrapornchai et al.,1998). We have reported on the influence of droplet size and concen-tration on color and turbidity of oil-in-water Emulsions containing ablue Food dye (Chantrapornchai et al., 1998). Results clearly showedthat the appearance of an Emulsion was strongly influenced by dropletsize and concentration. The “lightness” increased with droplet con-centration and with decreasing droplet size, and “blueness” decreasedwith droplet concentration and with decreasing droplet size.The objective of our current study was to develop a mathematicalmodel, based on light scattering theory, to predict the color of concen-trated Food Emulsions. Similar models have been used to assist in for-mulation of paints with specified opacities and colors (Wendlandt, 1968;Kortum, 1969; McDonald, 1987). The development of a mathematicalmodel for predicting the color of Food Emulsions could greatly facilitatethe systematic development of Foods of desirable appearance.
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Food Emulsions principles practice and techniques
1998Co-Authors: David Julian McclementsAbstract:Context and background Emulsion science in the Food industry General characteristics of Food Emulsions Emulsion properties Hierarchy of Emulsion properties Understanding Food Emulsion properties Molecular characteristics Introduction Forces of nature Origin and nature of molecular interactions Overall intermolecular pair potential Molecular structure and organization is determined by a balance of interaction energies and entropy effect Thermodynamics of mixing Molecular conformation Compound interactions Computer modeling of liquid properties Measurement of molecular characteristics Colloidal interactions Introduction Colloidal interactions and droplet aggregation Van der Waals interactions Electrostatic interactions Steric interactions Depletion interactions Hydrophobic interactions Hydration interactions Thermal fluctuation interactions Nonequilibrium effects Total interaction potential Measurement of colloidal interactions Prediction of colloidal interactions in Food Emulsions Emulsion ingredients Introduction Fats and oils Water Emulsifiers Texture modifiers Other Food additives Factors influencing ingredient selection Interfacial properties and their characterization Introduction General characteristics of interfaces Adsorption of solutes to interfaces Electrical characteristics of interfaces Interfacial composition and its characterization Interfacial structure Interfacial rheology Practical implications of interfacial phenomena Emulsions formation Introduction Overview of homogenization Flow profiles in homogenizers Physical principles of Emulsion formation Homogenization devices Factors that influence droplet size Demulsification Future developments Emulsion stability Introduction Rheological properties of materials Measurement of rheological properties Rheological properties of Emulsions Computer simulation of Emulsion rheology Major factors influencing Emulsion rheology Future trends Emulsion flavor Introduction Flavor partitioning Flavor release Emulsion mouthfeel Measurement of Emulsion flavor Overview of factors influencing Emulsion flavor Concluding remarks and future directions Appearance Introduction General aspects of optical properties of materials Mathematical modeling of Emulsion color Measurement of Emulsion color Major factors influencing Emulsion color Concluding remarks and future directions Characterization of Emulsion properties Introduction Testing emulsifier effectiveness Microstructure and droplet size distribution Disperse phase volume fraction Droplet crystallinity Droplet charge Droplet interactions Food Emulsions in practice Introduction Milk and cream Beverage Emulsions Dressings References Index
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Ultrasonic characterization of a Food Emulsion
Ultrasonics, 1990Co-Authors: David Julian Mcclements, Malcolm J. W. Povey, M. Jury, E. BetsanisAbstract:Abstract The ultrasonic velocity and attenuation of a Food Emulsion (salad cream) were measured with various oil concentrations (0–35% w/w) and mean droplet size (0.55 and 10.2 μm) over a range of frequencies (1.25–10 MHz) using an ultrasonic pulse-echo technique at 20°C. Multiple scattering theory was used to relate the measured velocity and attenuation to the oil concentration and droplet size. There was good agreement between the known oil concentrations of the Emulsions and those determined using ultrasonic velocity measurements. The possibility of using velocity measurements to determine particle sizes was also demonstrated. However, further measurements need to be carried out over a wider range of frequencies than were possible in this work. Attenuation measurements were less useful due to relatively large experimental errors. The technique is capable of rapid and precise measurements, is non-destructive, non-invasive and non-intrusive, can be fully automated and can be used in systems which are concentrated or optically opaque.
Claire C Bertoncarabin - One of the best experts on this subject based on the ideXlab platform.
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carvacrol release from pla to a model Food Emulsion impact of oil droplet size
Food Control, 2020Co-Authors: Li Wang, M Dekker, J K Heising, Vincenzo Fogliano, Claire C BertoncarabinAbstract:Abstract The effect of Food structure on the release of a volatile antimicrobial from an active packaging (AP) was investigated by measuring the migration of carvacrol from a polylactic acid (PLA) film to a model Food system, namely, an oil-in-water (O/W) Emulsion. We aimed to understand the influence of the oil droplet size on the kinetics of carvacrol migration from the PLA film to the Emulsions, on its final partitioning and antimicrobial activity. Five model systems were prepared: they had the same composition, i.e., an oil fraction of 20 wt% and an aqueous phase containing 1.5 wt % whey protein isolate, but different structures. Emulsions with the smallest oil droplets (d3,2 = 0.27 μm) absorbed a higher amount of carvacrol than Emulsions with large oil droplets (d3,2 = 0.34 μm and d3,2 = 0.51 μm). Despite the higher overall carvacrol concentration, inhibition of bacterial growth was less effective in Emulsions with the smallest droplet (d3,2 = 0.27 μm). This can be explained by the highest log K of carvacrol in this Emulsion indicating that carvacrol partitioned more into the oil droplet phase than in the continuous phase. The current study suggests that the spatial distribution of carvacrol in the Emulsion determines its actual antimicrobial effect. The combined findings of antimicrobial distribution and activity highlight the need for tailoring active packaging systems based on the physical characteristics of multiphase Food matrices.
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microfluidic emulsification devices from micrometer insights to large scale Food Emulsion production
Current opinion in food science, 2015Co-Authors: Karin Schroen, Olesya Bliznyuk, Kelly Muijlwijk, Sami Sahin, Claire C BertoncarabinAbstract:Microfluidic devices can be used to energy efficiently produce Emulsions, and various modes of operation have been suggested in literature, and are summarized in this paper. In general, simultaneous operation of many droplet formation units in parallel is a challenge although considerable progress has been made, leading to forecast equipment dimensions that are realistic for lab-scale, and possibly full scale production. Points of attention are the inter-connectivity between the droplet formation units, and surface modification to prevent wettability changes that can be induced by the emulsifiers and stabilizers present in the Emulsion during operation. Besides, for Food production, microfluidics are interesting tools to investigate Emulsion stability, which is expected to lead to more precise formulation and production of current Food stuffs, and to ab initio testing of novel formulations.
Carlos Bravodiaz - One of the best experts on this subject based on the ideXlab platform.
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transfer of antioxidants at the interfaces of model Food Emulsions distributions and thermodynamic parameters
Organic and Biomolecular Chemistry, 2015Co-Authors: Sonia Losadabarreiro, Veronica Sanchezpaz, Carlos BravodiazAbstract:Knowledge on the driving force for the hydrophobic effect that partitions antioxidants (AOs) between the oil (O), aqueous (W) and interfacial (I) regions of Food Emulsions is crucial to predict their efficiency in inhibiting lipid oxidation and to preserve the organoleptic properties of lipid-based Foods. Here, we have investigated the effects of temperature and surfactant volume fraction (ΦI) on the distribution of two representative AOs, the water insoluble α-tocopherol (TOC) and the oil insoluble caffeic acid (CA), in a model Food Emulsion composed of stripped corn oil, acidic water and the nonionic surfactant Tween 20. The distribution of the AOs is assessed in the intact Emulsions by employing a well-established kinetic method based on the reaction between a hydrophobic arenediazonium ion and the AOs. The variations of the observed rate constant, kobs, with ΦI are interpreted on the grounds of the pseudophase kinetic model, which provides values for the interfacial rate constant kI and the partition constants between the aqueous–interfacial (PIW) and oil–interfacial (PIO) regions of the Emulsions. From the variations of PIW, PIO and kI at a series of temperatures, we determined the Gibbs free energy, enthalpy and entropy values for the transfer of CA from the water to the interfacial (W → I) region and of TOC from the oil to the interfacial (O → I) regions of the Emulsions, and the activation parameters for the reaction in the interfacial region. Activation energy values are in line with those expected for a bimolecular reaction. Results show that the W → I and O → I transfer processes are spontaneous and entropy driven.
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effects of acidity and emulsifier concentration on the distribution of vitamin c in a model Food Emulsion
Journal of Physical Organic Chemistry, 2012Co-Authors: Maria Jose Pastorizagallego, Sonia Losadabarreiro, Carlos BravodiazAbstract:We have analyzed the effects of acidity and emulsifier concentration on the distribution of ascorbic acid or vitamin C (VC) in a model Emulsion prepared by mixing octane, acidic (HCl) water and the non-ionic surfactant hexaethyleneglycol monododecyl ether (C12E6). VC is oil insoluble, and only the partition constant between the interfacial and aqueous regions (PWI) is needed to describe its distribution within the Emulsion. The PWI values are calculated from the kinetic analyses of the variation of the observed rate constant (kobs) determined electrochemically for the reaction between the hydrophobic 4-hexadecylbenzenediazonium (16-ArN2+) ions and VC with the emulsifier concentration. The determined PWI values (PWI = 4–25) are low in comparison with those obtained for more hydrophobic antioxidants like vitamin E, and pH dependent, decreasing upon decreasing the acidity of the medium. These low values are reflected in the distribution of VC so that a large fraction (70%) is located in the aqueous region at low emulsifier concentrations. At a given pH, the %VC in the aqueous region decreases upon increasing the emulsifier concentration; meanwhile, at a given emulsifier concentration %VC increases upon lowering the acidity. The intrinsic rate constants in the interfacial region kI for the reaction between 16-ArN2+ and VC have also been determined at different acidities. Their variation with the pH follows an upward bend curve, suggesting an inverse dependence of kI with the acidity of the medium, in keeping with the proposed mechanism for the reaction. The results may be of some interest to the Food and pharmaceutical industries because of the extensive use of VC as antioxidant or preservative and because of the health benefits of VC. Copyright © 2012 John Wiley & Sons, Ltd.
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temperature and emulsifier concentration effects on gallic acid distribution in a model Food Emulsion
Journal of Colloid and Interface Science, 2012Co-Authors: Sonia Losadabarreiro, Veronica Sanchezpaz, Carlos Bravodiaz, Fatima Paivamartins, Laurence S RomstedAbstract:Abstract We determined the effects of emulsifier concentration and temperature on the distribution of gallic acid (GA) in a Food-grade Emulsion composed of 1:9 vol:vol stripped corn oil, acidic water and Tween 20. The distribution of GA can be defined by the partition constant between the aqueous and the interfacial regions, P W I , which was determined by using a kinetic method and the pseudophase kinetic model. Once P W I is known, determining the distribution of GA is straightforward. Our results show that at least 40% of the total GA is located in the interfacial region of the Emulsion at 0.005 volume fraction of Tween 20, and this percentage increases to ca. 85% of the total GA at 0.04 volume fraction of Tween 20. The variation of P W I with the temperature was used to estimate the thermodynamic parameters for the GA transfer from the aqueous to the interfacial region of the Emulsion and the activation parameters for the reaction between 16- ArN 2 + and GA in the interfacial region. The free energy of transfer from the aqueous to the interfacial region, Δ G T 0 ,W → I , is negative, the enthalpy of transfer is small and negative, but the entropy of transfer is large and positive. Our results demonstrate that the partitioning of GA in acidic Emulsions between aqueous and interfacial regions depends primarily on droplet concentration and is only slightly dependent on temperature.
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quantitative determination of α tocopherol distribution in a tributyrin brij 30 water model Food Emulsion
Journal of Colloid and Interface Science, 2008Co-Authors: Veronica Sanchezpaz, Sonia Losadabarreiro, Carlos Bravodiaz, Maria Jose Pastorizagallego, K Gunaseelan, Laurence S RomstedAbstract:Abstract Until recently, determining the distribution of antioxidants, AOs, between the oil, interfacial and aqueous regions of opaque Emulsions has not worked well because the concentrations of AOs in interfacial regions cannot be determined separately from their concentrations in the oil and water phases. However, our novel kinetic method based on the reaction between an arenediazonium ion and vitamin E, or α-tocopherol, provides the first good estimates for the two partition constants that describe α-tocopherol distribution between the oil/interfacial and water/interfacial regions of tributyrin/Brij 30/water Emulsions without physical isolation of any phase. The reaction is monitored by a new derivatization method based on trapping unreacted arenediazonium ion as an azo dye and confirmed by linear sweep voltammetry, LSV. The results by both derivatization and LSV methods are in good agreement and show that α-tocopherol distributes strongly in favor of the interfacial region when the oil is tributyrin, e.g., ca. 90% when the surfactant volume fraction is Φ I = 0.01 . The second-order rate constant for reaction in the interfacial region is also obtained from the results. Our kinetic method provides a robust approach for determining antioxidant distributions in Emulsions and should help develop a quantitative interpretation of antioxidant efficiency in Emulsions.
Joyce I Boye - One of the best experts on this subject based on the ideXlab platform.
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Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review
Food and Bioprocess Technology, 2013Co-Authors: Zhen Ma, Joyce I BoyeAbstract:Reducing fat and cholesterol content is currently one of the primary trends in Food product innovation. Fat plays an important role in maintaining Food quality, particularly the texture, flavor, and stability of Food Emulsion products. The Food industry faces major challenges in seeking to produce reduced-fat and low-cholesterol mayonnaise and dressings that have attributes similar to full-fat products. Efficient monitoring of products to ensure desirable quality requires knowledge of their physicochemical characteristics, including appearance, rheology, Emulsion stability, microstructure, and flavor, as well as particle size and charge distribution. The purpose of this paper is to provide a comprehensive overview of trends in the development of reduced-fat and low-cholesterol dressings. The effects of reducing fat content or using various fat replacers on the physicochemical properties of dressing and mayonnaise products are detailed with supporting experimental results. The possibility of using plant-based ingredients or reduced-cholesterol egg yolk in the formulation of such products is also examined.
Sonia Losadabarreiro - One of the best experts on this subject based on the ideXlab platform.
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transfer of antioxidants at the interfaces of model Food Emulsions distributions and thermodynamic parameters
Organic and Biomolecular Chemistry, 2015Co-Authors: Sonia Losadabarreiro, Veronica Sanchezpaz, Carlos BravodiazAbstract:Knowledge on the driving force for the hydrophobic effect that partitions antioxidants (AOs) between the oil (O), aqueous (W) and interfacial (I) regions of Food Emulsions is crucial to predict their efficiency in inhibiting lipid oxidation and to preserve the organoleptic properties of lipid-based Foods. Here, we have investigated the effects of temperature and surfactant volume fraction (ΦI) on the distribution of two representative AOs, the water insoluble α-tocopherol (TOC) and the oil insoluble caffeic acid (CA), in a model Food Emulsion composed of stripped corn oil, acidic water and the nonionic surfactant Tween 20. The distribution of the AOs is assessed in the intact Emulsions by employing a well-established kinetic method based on the reaction between a hydrophobic arenediazonium ion and the AOs. The variations of the observed rate constant, kobs, with ΦI are interpreted on the grounds of the pseudophase kinetic model, which provides values for the interfacial rate constant kI and the partition constants between the aqueous–interfacial (PIW) and oil–interfacial (PIO) regions of the Emulsions. From the variations of PIW, PIO and kI at a series of temperatures, we determined the Gibbs free energy, enthalpy and entropy values for the transfer of CA from the water to the interfacial (W → I) region and of TOC from the oil to the interfacial (O → I) regions of the Emulsions, and the activation parameters for the reaction in the interfacial region. Activation energy values are in line with those expected for a bimolecular reaction. Results show that the W → I and O → I transfer processes are spontaneous and entropy driven.
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effects of acidity and emulsifier concentration on the distribution of vitamin c in a model Food Emulsion
Journal of Physical Organic Chemistry, 2012Co-Authors: Maria Jose Pastorizagallego, Sonia Losadabarreiro, Carlos BravodiazAbstract:We have analyzed the effects of acidity and emulsifier concentration on the distribution of ascorbic acid or vitamin C (VC) in a model Emulsion prepared by mixing octane, acidic (HCl) water and the non-ionic surfactant hexaethyleneglycol monododecyl ether (C12E6). VC is oil insoluble, and only the partition constant between the interfacial and aqueous regions (PWI) is needed to describe its distribution within the Emulsion. The PWI values are calculated from the kinetic analyses of the variation of the observed rate constant (kobs) determined electrochemically for the reaction between the hydrophobic 4-hexadecylbenzenediazonium (16-ArN2+) ions and VC with the emulsifier concentration. The determined PWI values (PWI = 4–25) are low in comparison with those obtained for more hydrophobic antioxidants like vitamin E, and pH dependent, decreasing upon decreasing the acidity of the medium. These low values are reflected in the distribution of VC so that a large fraction (70%) is located in the aqueous region at low emulsifier concentrations. At a given pH, the %VC in the aqueous region decreases upon increasing the emulsifier concentration; meanwhile, at a given emulsifier concentration %VC increases upon lowering the acidity. The intrinsic rate constants in the interfacial region kI for the reaction between 16-ArN2+ and VC have also been determined at different acidities. Their variation with the pH follows an upward bend curve, suggesting an inverse dependence of kI with the acidity of the medium, in keeping with the proposed mechanism for the reaction. The results may be of some interest to the Food and pharmaceutical industries because of the extensive use of VC as antioxidant or preservative and because of the health benefits of VC. Copyright © 2012 John Wiley & Sons, Ltd.
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temperature and emulsifier concentration effects on gallic acid distribution in a model Food Emulsion
Journal of Colloid and Interface Science, 2012Co-Authors: Sonia Losadabarreiro, Veronica Sanchezpaz, Carlos Bravodiaz, Fatima Paivamartins, Laurence S RomstedAbstract:Abstract We determined the effects of emulsifier concentration and temperature on the distribution of gallic acid (GA) in a Food-grade Emulsion composed of 1:9 vol:vol stripped corn oil, acidic water and Tween 20. The distribution of GA can be defined by the partition constant between the aqueous and the interfacial regions, P W I , which was determined by using a kinetic method and the pseudophase kinetic model. Once P W I is known, determining the distribution of GA is straightforward. Our results show that at least 40% of the total GA is located in the interfacial region of the Emulsion at 0.005 volume fraction of Tween 20, and this percentage increases to ca. 85% of the total GA at 0.04 volume fraction of Tween 20. The variation of P W I with the temperature was used to estimate the thermodynamic parameters for the GA transfer from the aqueous to the interfacial region of the Emulsion and the activation parameters for the reaction between 16- ArN 2 + and GA in the interfacial region. The free energy of transfer from the aqueous to the interfacial region, Δ G T 0 ,W → I , is negative, the enthalpy of transfer is small and negative, but the entropy of transfer is large and positive. Our results demonstrate that the partitioning of GA in acidic Emulsions between aqueous and interfacial regions depends primarily on droplet concentration and is only slightly dependent on temperature.
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quantitative determination of α tocopherol distribution in a tributyrin brij 30 water model Food Emulsion
Journal of Colloid and Interface Science, 2008Co-Authors: Veronica Sanchezpaz, Sonia Losadabarreiro, Carlos Bravodiaz, Maria Jose Pastorizagallego, K Gunaseelan, Laurence S RomstedAbstract:Abstract Until recently, determining the distribution of antioxidants, AOs, between the oil, interfacial and aqueous regions of opaque Emulsions has not worked well because the concentrations of AOs in interfacial regions cannot be determined separately from their concentrations in the oil and water phases. However, our novel kinetic method based on the reaction between an arenediazonium ion and vitamin E, or α-tocopherol, provides the first good estimates for the two partition constants that describe α-tocopherol distribution between the oil/interfacial and water/interfacial regions of tributyrin/Brij 30/water Emulsions without physical isolation of any phase. The reaction is monitored by a new derivatization method based on trapping unreacted arenediazonium ion as an azo dye and confirmed by linear sweep voltammetry, LSV. The results by both derivatization and LSV methods are in good agreement and show that α-tocopherol distributes strongly in favor of the interfacial region when the oil is tributyrin, e.g., ca. 90% when the surfactant volume fraction is Φ I = 0.01 . The second-order rate constant for reaction in the interfacial region is also obtained from the results. Our kinetic method provides a robust approach for determining antioxidant distributions in Emulsions and should help develop a quantitative interpretation of antioxidant efficiency in Emulsions.