Colloids and Interfaces最新文献_第3页

Influence of Casein and Milk Phospholipid Emulsifiers on the Digestion and Self-Assembled Structures of Milk Lipids 酪蛋白和乳磷脂乳化剂对乳脂消化和自组装结构的影响

IF 2.4

Colloids and Interfaces Pub Date : 2023-08-28 DOI: 10.3390/colloids7030056

M. Salim, A. MacGibbon, C. Nowell, Andrew J. Clulow, B. Boyd

{"title":"Influence of Casein and Milk Phospholipid Emulsifiers on the Digestion and Self-Assembled Structures of Milk Lipids","authors":"M. Salim, A. MacGibbon, C. Nowell, Andrew J. Clulow, B. Boyd","doi":"10.3390/colloids7030056","DOIUrl":"https://doi.org/10.3390/colloids7030056","url":null,"abstract":"Interfacial compositions of fat globules modulate the digestion behaviour of milk triglycerides in the gastrointestinal tract, thereby affecting lipid metabolism and delivery of nutrients. In this study, we aim to understand the impact of emulsifiers on lipid digestibility and the self-assembled liquid crystal structures formed by anhydrous milk fat (AMF) during digestion. AMF was emulsified with casein and milk phospholipids, and digestion was performed in both gastric and small intestinal conditions to account for changes at the oil/water interface following enzymatic digestion in the gastric phase. Small angle X-ray scattering was used to characterise the self-assembled structures of the digestion products, while coherent anti-Stokes Raman scattering microscopy was utilised to probe changes in lipid distribution at the single droplet level during digestion. Our findings confirmed that emulsifiers play a key role in the digestion of AMF. Milk phospholipids exhibited a protective effect on milk triglycerides against pancreatic lipase digestion by slowing digestion, but this effect was slightly negated in emulsions pre-digested under gastric conditions. The overall types of liquid crystal structures formed after digestion of casein- and milk phospholipids-emulsified AMF were comparable to commercial bovine milk irrespective of gastric pre-treatment. However, emulsification of AMF with milk phospholipids resulted in changes in the microstructures of the liquid crystal phases, suggesting potential interactions between the digested products of the fat globules and milk phospholipids. This study highlights the importance of emulsifiers in regulating lipid digestion behaviour and lipid self-assembly during digestion.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43099683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Liquid Adsorption Layers Formed from Aqueous Polymer–Surfactant Solutions—Significant Contributions by Boris A. Noskov 聚合物-表面活性剂水溶液形成的液体吸附层的表征——Boris A. Noskov的重要贡献

IF 2.4

Colloids and Interfaces Pub Date : 2023-08-07 DOI: 10.3390/colloids7030055

O. Milyaeva, A. Bykov, Reinhard Miller

引用次数: 0

Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties 不同类型的真空冷等离子体处理对乳清分离蛋白化学和功能性质的影响——以界面性质为重点

IF 2.4

Colloids and Interfaces Pub Date : 2023-08-04 DOI: 10.3390/colloids7030054

Elham Ommat Mohammadi, S. Yeganehzad, M. A. Hesarinejad, M. Dabestani, E. Schneck, Reinhard Miller

{"title":"Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties","authors":"Elham Ommat Mohammadi, S. Yeganehzad, M. A. Hesarinejad, M. Dabestani, E. Schneck, Reinhard Miller","doi":"10.3390/colloids7030054","DOIUrl":"https://doi.org/10.3390/colloids7030054","url":null,"abstract":"Vacuum cold plasma (VCP), a novel non-thermal processing technology used to modify the physicochemical properties and functionalities of food materials, was applied to whey protein isolate (WPI). The treatment affects the protein chemistry and, as a result, leads to differences in the behavior in solution and at interfaces. To minimize the undesirable effects of high oxidation and to increase the effectiveness of reactive species, the VCP treatment was applied at low pressure using different types of gases (air, combination of argon and air, and sulfur hexafluoride (SF6)). The treatment led to a decrease in the sulfur content and an increase in the carbonyl content, evidenced by oxidation reactions and enhanced disulfide bond formation, as well as cross-linking of protein molecules. Fluorescence-based indicators suggest that the hydrophobicity of the proteins as well as their aggregation increase after VCP treatment with an argon–air gas mixture; however, it decreases after VCP treatments with air and SF6. The chemical modifications further lead to changes in the pH of aqueous WPI solutions, as well as the average size and ζ-potential of WPI aggregates. Moreover, the dynamic surface tension, surface dilational elasticity, and the thickness of the WPI adsorption layers at the air/water interface depend on the VCP type. SF6 plasma treatment leads to a significant decrease in pH and an increase in the ζ-potential, and consequently to a significant increase in the aggregate size. The dynamic surface tension as well as the adsorption rates increase after SF6VCP treatment, but decrease after air–VCP and argon–air–VCP treatments. The adsorbed WPI aggregates form strong viscoelastic interfacial layers, the thickness of which depends on the type of VCP treatment.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45292801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of Drop Size Distribution Model for Dropwise Condensation on a Superhydrophobic Surface 超疏水表面滴状冷凝液滴尺寸分布模型的建立

IF 2.4

Colloids and Interfaces Pub Date : 2023-08-03 DOI: 10.3390/colloids7030053

G. Denoga, J. Balbarona, Hernando S. Salapare

引用次数: 0

Rheology of Suspensions of Solid Particles in Liquids Thickened by Starch Nanoparticles 淀粉纳米颗粒增稠液体中固体颗粒悬浮液的流变学研究

IF 2.4

Colloids and Interfaces Pub Date : 2023-07-24 DOI: 10.3390/colloids7030052

Ghazaleh Ghanaatpishehsanaei, R. Pal

{"title":"Rheology of Suspensions of Solid Particles in Liquids Thickened by Starch Nanoparticles","authors":"Ghazaleh Ghanaatpishehsanaei, R. Pal","doi":"10.3390/colloids7030052","DOIUrl":"https://doi.org/10.3390/colloids7030052","url":null,"abstract":"The rheology of suspensions of solid particles in aqueous matrix liquids thickened by starch nanoparticles (SNP) was investigated. The SNP concentration varied from 9.89 to 34.60 wt% based on the aqueous matrix phase. The solids concentration of suspensions varied from 0 to 47 wt% (0 to 56 vol%). The suspensions at any given SNP concentration were generally Newtonian at low solids concentrations. At high solids concentrations, the suspensions were non-Newtonian shear-thinning. With the increase in the SNP concentration, the suspensions become non-Newtonian at a lower solids concentration. The rheological behavior of non-Newtonian suspensions could be described adequately with a power-law model. The consistency index of the suspension increased with the increase in solids concentration of the suspension at any given SNP concentration. The flow behavior index of suspensions was well below unity at high solids concentrations, indicating non-Newtonian shear-thinning behavior. The value of the flow behavior index decreased with the increase in solids concentration indicating an enhancement of shear-thinning in suspensions. The experimental viscosity and consistency data for Newtonian and non-Newtonian suspensions showed good agreement with the predictions of the Pal viscosity model for suspensions.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45192570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Sequestration of Drugs from Biomolecular and Biomimicking Environments: Spectroscopic and Calorimetric Studies 从生物分子和生物仿制药环境中分离药物：光谱和量热研究

IF 2.4

Colloids and Interfaces Pub Date : 2023-07-14 DOI: 10.3390/colloids7030051

Rahul Yadav, Bijan Kumar Paul, S. Mukherjee

引用次数: 0

Improving the Size Distribution of Polymeric Oblates Fabricated by the Emulsion-in-Gel Deformation Method 改善凝胶中乳化变形法制备的聚合物扁圆体的尺寸分布

IF 2.4

Colloids and Interfaces Pub Date : 2023-07-12 DOI: 10.3390/colloids7030050

Giselle Vite, Samuel Lopez-Godoy, P. Díaz-Leyva, A. Kozina

引用次数: 0

Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels 凝胶剂类型对纳米乳液凝胶物理性能的影响

IF 2.4

Colloids and Interfaces Pub Date : 2023-07-04 DOI: 10.3390/colloids7030049

N. Riquelme, Constanza Savignones, A. Lopez, R. Zúñiga, C. Arancibia

{"title":"Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels","authors":"N. Riquelme, Constanza Savignones, A. Lopez, R. Zúñiga, C. Arancibia","doi":"10.3390/colloids7030049","DOIUrl":"https://doi.org/10.3390/colloids7030049","url":null,"abstract":"Senior populations may experience nutritional deficiencies due to physiological changes that occur during aging, such as swallowing disorders, where easy-to-swallow foods are required to increase comfort during food consumption. In this context, the design of nanoemulsion-based gels (NBGs) can be an alternative for satisfying the textural requirements of seniors. This article aimed to develop NBGs with different gelling agents, evaluating their physical properties. NBGs were prepared with a base nanoemulsion (d = 188 nm) and carrageenan (CA) or agar (AG) at two concentrations (0.5–1.5% w/w). The color, rheology, texture, water-holding capacity (WHC) and FT-IR spectra were determined. The results showed that the CA-based gels were more yellow than the AG ones, with the highest hydrocolloid concentration. All gels showed a non-Newtonian flow behavior, where the gels’ consistency and shear-thinning behavior increased with the hydrocolloid concentration. Furthermore, elastic behavior predominated over viscous behavior in all the gels, being more pronounced in those with AG. Similarly, all the gels presented low values of textural parameters, indicating an adequate texture for seniors. The FT-IR spectra revealed non-covalent interactions between nanoemulsions and hydrocolloids, independent of their type and concentration. Finally, the CA-based gels presented a higher WHC than the AG ones. Therefore, NBG physical properties can be modulated according to gelling agent type in order to design foods adapted for seniors.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42750713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Alginate-Chitosan Microgel Particles, Water–Oil Interfacial Layers, and Emulsion Stabilization 海藻酸盐-壳聚糖微凝胶颗粒，水-油界面层和乳液稳定

IF 2.4

Colloids and Interfaces Pub Date : 2023-06-15 DOI: 10.3390/colloids7020048

Aggelos Charisis, E. Kalogianni

{"title":"Alginate-Chitosan Microgel Particles, Water–Oil Interfacial Layers, and Emulsion Stabilization","authors":"Aggelos Charisis, E. Kalogianni","doi":"10.3390/colloids7020048","DOIUrl":"https://doi.org/10.3390/colloids7020048","url":null,"abstract":"In this work, alginate-chitosan microgel particles were formed at different pH levels with the aim of using them as viscoelastic interfacial layers, which confer emulsion stability to food systems. The particles’ size and structural characteristics were determined using laser diffraction, confocal laser microscopy (CLSM), and time-domain nuclear magnetic resonance (TD-NMR). The pH affected the microgel characteristics, with larger particles formed at lower pH levels. T2 relaxation measurements with TD-NMR did not reveal differences in the mobility within the particles for the different pH levels, which could have been related to the more or less swollen structure. The rate of adsorption of the particles at the sunflower oil–water interface differed between particles formed at different pH levels, but the equilibrium interfacial tension of all systems was similar. Higher interfacial dilatational viscoelasticity was obtained for the systems at lower pH (3, 4, 5), with G’ reaching 13.6 mN/m (0.1 Hz) at pH 3. The interfacial rheological regime transitioned from a linear elastic regime at lower pH to a linear but more viscoelastic one at higher pH. The thicker, highly elastic interfacial layer at low pH, in combination with the higher charges expected at lower pH, was related to its performance during emulsification and the performance of the emulsion during storage. As revealed by laser diffraction and CLSM, the droplet sizes of emulsions formed at pH 6 and 7 were significantly larger and increased in size during 1 week of storage. CLSM examination of the emulsions revealed bridging flocculation with the higher pH. Nevertheless, all emulsions formed with microgel systems presented macroscopic volumetric stability for periods exceeding 1 week at 25 °C. A potential application of the present systems could be in the formation of stable, low-fat dressings without the addition of any emulsifier, allowing, at the same time, the release of the bioactive compounds for which such particles are known.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47995607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Examination of a Theoretical Model for Drainage of Foams Prepared from Licorice Root Extract Solution 甘草根提取物溶液制备泡沫排水理论模型的检验

IF 2.4

Colloids and Interfaces Pub Date : 2023-06-14 DOI: 10.3390/colloids7020047

Hashem Ahmadi Tighchi, M. H. Kayhani, A. Faezian, S. Yeganehzad, Reinhard Miller

{"title":"Examination of a Theoretical Model for Drainage of Foams Prepared from Licorice Root Extract Solution","authors":"Hashem Ahmadi Tighchi, M. H. Kayhani, A. Faezian, S. Yeganehzad, Reinhard Miller","doi":"10.3390/colloids7020047","DOIUrl":"https://doi.org/10.3390/colloids7020047","url":null,"abstract":"The root of the licorice plant (Glycyrrhiza glabra) is rich in natural surfactants, called saponins. The beneficial properties of this plant have led to different applications, including its use as a foaming agent. In this research, a theoretical model and its validity are discussed for the liquid drainage of foams made from licorice root extract solutions. After stating the important characteristics in the free drainage of foam, a relationship of the drained liquid volume based on effective parameters was obtained via a simplification of the governing equation. The theoretical model is applied to experimental foam drainage data measured at different concentrations of licorice root extract solutions. A comparison of theoretical and experimental results shows good agreement for the volume of drained liquid as a function of time. The characteristics obtained from the combination of effective parameters allows for a quantification of the drainage rate. In addition, the drainage rate at the beginning of the foam decay process, as a measure of stability, can be estimated using measurable properties.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":"33 2","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41307943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0