Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Pengkai Xie , Junqi Lai , Rui Xie , Shuo Zou , Yee-Ying Lee , Chin-Ping Tan , Yong Wang , Zhen Zhang
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Abstract

In aerated emulsions, the serum phase plays a crucial role in determining whipping capabilities. However, the effects of serum phase components on emulsion properties remain largely unexplored and continue to be a mystery. This study takes a micro-level approach, focusing on the air-liquid interfacial rheology by incorporating different types of surfactants (proteins and emulsifiers) into the serum phase. It systematically explores the effects on the serum phase interface, emulsion properties, whipping capabilities, and foam stability in a stepwise manner. Proteins only slightly affect the strength of the air-liquid interface, primarily improving the capacity to trap bubbles at the initial whipping stage, thereby boosting the overrun of the aerated emulsion. The high viscoelastic modulus of the interface membrane is greatly influenced by the presence of solid lipid nanoparticles of glycerol monostearate (GMS SLN), leading to a reduction in whipping time and improved surface-mediated partial coalescence. This ultimately enhances the quality and stability of the foam system. Tween 80, due to its hydrophilic properties, is able to quickly adsorb at the air-liquid interface using the Gibbs-Marangoni mechanism. This helps to expedite the end of the whipping process and ultimately improves the foam quality. On the contrary, glycerol monooleate (GMO), a lipophilic emulsifier for liquids, struggles to effectively adsorb at the interface, leading to decreased stability of the air-liquid interface in the system and resulting in poor whipping capabilities. This paper delves into the mechanism by which different surfactants affect the whipping capabilities of aerated emulsions through an analysis of serum phase composition, laying the groundwork for enhancing formulation design.

Abstract Image

分析血清相蛋白和乳化剂对充气乳液打发能力的影响:从气液界面流变学的角度看乳化能力
在充气乳液中,血清相对决定打发能力起着至关重要的作用。然而,血清相成分对乳液特性的影响在很大程度上仍未得到探索,而且仍然是一个谜。本研究采用微观方法,通过在血清相中加入不同类型的表面活性剂(蛋白质和乳化剂),重点研究气液界面流变学。研究以循序渐进的方式系统地探讨了对血清相界面、乳液特性、打发能力和泡沫稳定性的影响。蛋白质只对气液界面的强度产生轻微影响,主要是在最初的打发阶段提高了捕捉气泡的能力,从而提高了充气乳液的溢流率。界面膜的高粘弹性模量在很大程度上受到单硬脂酸甘油酯固体脂质纳米颗粒(GMS SLN)的影响,从而缩短了打发时间,改善了表面介导的部分凝聚。这最终会提高泡沫体系的质量和稳定性。吐温 80 具有亲水性,能够利用吉布斯-马兰戈尼机制快速吸附在气液界面上。这有助于加快打发过程的结束,并最终改善泡沫质量。相反,甘油单油酸酯(GMO)作为一种亲脂性液体乳化剂,很难有效地吸附在界面上,从而导致系统中气液界面的稳定性降低,打发能力差。本文通过对血清相组成的分析,深入探讨了不同表面活性剂影响充气乳剂打发能力的机理,为改进配方设计奠定了基础。
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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
期刊介绍: Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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