Emulsifying properties and functional compositions of sugar beet pectins extracted under different conditions

Extraction conditions have important effects on the characteristics of sugar beet pectin (SBP). Response surface methodology (RSM) was used to study the impact of different extraction parameters on pectin yield, protein, ferulic acid, and galacturonic acid contents as well as on the emulsifying properties. Results indicated that pH was the main factor influencing pectin yield (ranging from 6.7 to 24.6%). Protein content varied from 0.5 to 6%, while ferulic acid content (ranging from 1.55 to 2.42%) was slightly influenced by the extraction conditions. Droplet sizes of the emulsions stabilized by different SBPs varied from 1.12 to 4.12 µm. Furthermore, according to the correlation analysis, protein content–pectin yield and ferulic acid–pectin yield demonstrated good correlations, respectively. Based on the present study, SBP with different functional components could be extracted as per relevant practical objectives.     

Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions

The influence of interfacial crosslinking, layer thickness and layer density on the kinetics of Ostwald ripening in multilayered emulsions at different temperatures was investigated. Growth rates of droplets were measured by monitoring changes in the droplet size distributions of 0.5% (w/w) n-octane, n-decane, and n-dodecane oil-in-water emulsions using static light scattering. Lifshitz-Slyozov-Wagner theory was used to calculate Ostwald ripening rates. A sequential two step process, based on electrostatic deposition of sugar beet pectin onto fish gelatin or whey protein isolate (WPI) interfacial membranes, was used to manipulate the interfacial properties of the oil droplets. Laccase was added to the fish gelatin-beet pectin emulsions to promote crosslinking of adsorbed pectin molecules via ferulic acid groups, whereas heat was induced to promote crosslinking of WPI and helix coil transitions of fish gelatin. Ripening rates of single-layered, double-layered and crosslinked emulsions increased as the chain length of the n-alkanes decreased. Emulsions containing crosslinked fish gelatin-beet pectin coated droplets had lower droplet growth rates (3.1 ± 0.3 × 10⁻²⁶ m³/s) than fish gelatin-stabilized droplets (7.3 ± 0.2 × 10⁻²⁶ m³/s), which was attributed to the formation of a protective network. Results suggest that physical or enzymatic biopolymer-crosslinking of interfaces may reduce the molecular transport of alkanes between the droplets in the continuous phase.     

Specific features of chitosan-montmorillonite interaction in an aqueous acid solution and properties of related composite films

The rheological properties of chitosan solutions in a 2% aqueous solution of acetic acid with added montmorillonite nanoparticles and the mechanical properties and structural organization of chitosan-based composite films are studied. The interaction between the polymer functional groups and surface charges of nanoplatelets is confirmed by conductometric and potentiometric measurements. With the use of a X-ray diffraction analysis, it is shown that the nanoparticles in films are in the exfoliated and intercalated states. The incorporation of up to 10 wt % modified montmorillonite nanoparticles into the chitosan matrix results in a successive increase in rigidity and a decrease in the elongation at break.     

Physicochemical,Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process

The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties.     

褐煤水热提质改善水煤浆的成浆性、流变性和稳定性的实验研究

采用水热法对小龙潭褐煤进行提质处理,从煤质特性、含氧基团、表面亲水性和粒度分布等因素,探究了水热提质对褐煤水煤浆成浆浓度、流变特性以及稳定性的影响。结果表明,水热提质脱除了褐煤中的水分,氧含量降低,煤阶升高。水热提质脱除了褐煤中含氧基团,煤水表面接触角增大,褐煤表面亲水性得到改善。小龙潭褐煤颗粒粒度呈现双峰分布,水热提质后褐煤颗粒粒径减小且趋于规则。水热提质改善了水煤浆的成浆性能,成浆浓度由提质前的44.09%,最高可提升到61.94%。在相近的表观黏度下,水热提质后水煤浆的稠度系数K减小,流变指数n增大,水热提质在降低浆体黏度的同时,仍保持假塑性流体特征。水热提质降低水煤浆的析水率,延缓了浆体出现硬沉淀的时间,改善浆体的稳定性。水热提质从理化特性对褐煤进行深度改性,从而获得高浓度,假塑性以及稳定性良好的符合工业应用的水煤浆。     

Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures

Oil-in-water emulsions based on 10% milk protein preparation, 0.3% mono-di-glycerides (MDG) and 8% vegetable oil were prepared for models typifying ice cream formulations. Two MDG (saturated and partially unsaturated) and four fats (oleic oil, hydrogenated and refined coconut oils, refined palm oil) were chosen to investigate the interactions occurring between the oil phase, the MDG and the milk proteins. Influence of temperature (4 °C) and ageing (24 h at 4 °C) was also tested. The emulsions were characterized for protein desorption, particle size distribution and rheological properties. The dynamic surface activity of the milk proteins and the MDG at the oil-water interface was also determined. At 20 °C, emulsions were mostly stabilized by proteins although the protein load at the globule surface strongly depended on the emulsifier and the oil phase natures. A displacement of the proteins adsorbed at the oil droplet interface by the lipid surfactant was a consequence of the temperature decrease and/or ageing step, suggesting a disruption of the interfacial protein interactions. This disruption was more or less marked depending on the physicochemical characteristics of the surfactant and the oil used (amount of crystallized matter, fatty acid chain length and unsaturation degree). In parallel, the variation of the apparent viscosity of the various emulsions upon temperature was well correlated with the solid fat content. On the whole, the results obtained suggested that not only the surfactant molecules, i.e. emulsifiers and proteins, but also the fat used in the emulsion formulation participated in the development of the interface characteristics and rheological properties.     

Cross linking and rheological characterization of adsorbed protein layers at the oil-water interface

The dilatational rheological properties of cross-linked protein layers adsorbed at the oil-water interface were investigated with help of a modified drop tensiometer allowing successive replacements of the external phase. This setup enables one to perform cross-linking reactions at the interface only, that is, without any contact between the cross-linking agent and protein molecules in solution, under continuous monitoring of the interfacial tension. The mechanical properties of the resulting interface were investigated with dilatational large strain experiments. Measured rheological properties were related to the expected stability of an emulsion against disproportionation by considering the ratio of the interfacial elasticity to the interfacial tension. In an attempt to increase this ratio to improve the resistance against disproportionation, experiments were performed with densified protein layers obtained via reduction of the droplet area prior to cross linking. To highlight the influence of the protein morphology on the dilatational rheological properties of the cross-linked adsorbed layers, experiments were performed with random coil (beta-casein) as well as globular (beta-lactoglobulin) proteins. Glutaraldehyde was used as a cross-linking agent. Experiments were performed at 55 degrees C and pH 7.0 in 20 mM imidazole buffer for later comparison with enzymatically cross-linked adsorbed protein layers. The present work demonstrated substantial qualitative and quantitative differences in the interfacial rheological properties of cross-linked random coil and globular proteins.     

Effect of pectin extraction method on properties of cellulose nanofibers isolated from sugar beet pulp

In this study, the effect of pectin extraction method on the properties of cellulose nanofibers (CNFs) isolated from sugar beet pulp (SBP) was studied. Pectin was extracted by the industrially practiced method by sulfuric acid hydrolysis or by enzymatic hydrolysis using a cellulase/xylanase enzymes mixture. The CNFs were then isolated by high-pressure homogenization and investigated in terms of their chemical composition, crystallinity, size, degree of polymerization, and re-dispersion in water after freeze-drying. The mechanical properties and surface characteristics of CNF films were also studied. The results showed that fibrillation of the de-pectinated SBP was more efficient for the acid hydrolyzed SBP. CNFs from the acid-hydrolyzed SBP had a slightly wider diameter, higher crystallinity, viscosity, and α-cellulose content but a lower degree of polymerization than CNFs from the enzyme-hydrolyzed SBP. Owing to the presence of more residual hemicelluloses in the CNFs from the enzyme-hydrolyzed SBP, the CNFs had higher re-dispersion ability in water. CNF films from enzyme-hydrolyzed SBP displayed slightly better mechanical properties and higher water contact angle than acid-hydrolyzed CNF films.

Graphic abstract

     

Emulsification properties of a star-shaped anionic surfactant in oil-based drilling fluid

A novel star-shaped sulfonate surfactant, synthesized with triethanolamine, was identified as a hydrophilic emulsifier which could form a stable water-in-oil emulsion. The interfacial film strength was measured by suspension drop method. The emulsification properties of emulsions were obtained by the emulsification rate experiment and demulsification voltage measurement. The emulsion shows an excellent emulsification effect when the addition of star-shaped anionic surfactant into oil-based drilling fluid was 2.0?wt%. In addition, the properties of surfactant in drilling fluid with different adding amounts were studied by rheological properties, thermal stability analysis and filtration experiments. The results show that star-shaped anionic surfactant used as emulsifier can improve the performance in oil-based drilling fluid, which maybe provides a new idea for this type of surfactant.     

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.     

Improving the interfacial property of carbon fibre/epoxy resin composites by grafting amine-capped cross-linked poly-itaconic acid

To improve the interfacial properties of carbon fibre-reinforced polymer composites, a surface treatment was used to cap cross-linked poly-itaconic acid onto carbon fibres via in-situ polymerization after itaconic acid grafting. The chemical composition of the modified carbon fiber (CF) surface was characterized by X-ray photoelectron spectral and Fourier-transform infrared spectroscopy. Scanning electron microscopy and atomic force microscopy images showed that the poly-itaconic acid protective sheath was uniformly capped onto the CF surface and that the surface roughness was obviously enhanced. Chemical bonds also played a key role in the interfacial enhancement. The results showed that the interfacial shear strength of the composites with poly-itaconic acid on the carbon fibres (72.2 MPa) was significantly increased by 89.5% compared with that of the composites with pristine CF (38.1 MPa). Moreover, the poly-itaconic acid sheath promoted a slight increase in mono-fibre tensile strength. In addition, the interfacial mechanisms were also discussed. Meanwhile, the mechanical property of the functionalized CF/epoxy resin composites was also significantly improved.     

Effects of ascorbic acid on the physiochemical,rheological, and antioxidant properties of citrus essential oil-based emulsion stabilized by pectin

The present study was conducted to enhance the peel of Citrus sinensis (sweet orange) by using their essential oils (EOs) as a potential source of natural bioactive molecules. EOs were obtained by hydrodistillation and their chemical profile was determined through GC-MS analysis. O/W EO emulsions were prepared using pectin as biopolymer emulsifier at different proportions, including different amounts of ascorbic acid (0, 0.5, and 1% w/w). The effect of pectin and ascorbic acid concentrations on the stability and rheological behavior of emulsions was investigated. It was found that adding ascorbic acid to the appropriate concentration of pectin enhances the interfacial membranes surrounding the oil droplets and decreases the droplet sizes. As a result both the viscoelastic modules and the resulting viscosity of emulsions increase leading to an improvement of their stability. Antioxidant activity of orange EO emulsion in combination with ascorbic acid was found significantly higher than that without ascorbic acid, and higher than that of individual components. Overall, this study would be helpful in developing more effectives systems with promising physical and antioxidant characteristics for the preservation of foods.     

Thickening properties and emulsification mechanisms of new derivatives of polysaccharides in aqueous solution

The thickening properties of aqueous solutions of HHM-HEC (hydrophobically-hydrophilically modified hydroxyethylcellulose) and the emulsification mechanisms of HHM-HEC/water/oil systems were investigated. A dramatic increase in viscosity was observed with increased HHM-HEC concentration in water, caused by aggregation of hydrophobic alkyl chains. At higher concentrations of HHM-HEC (above 0.6 wt%) in water, it forms an elastic gel, which has good thixotropic properties and a high yield value. O/W (oil-in-water) type emulsions were obtained using HHM-HEC, which can emulsify various kinds of oil, including hydrocarbon, silicone, and perfluoropolymethylisopropyl ether. The viscosity of these emulsions depends only upon the oil volume fraction, not on the kind of oil. In addition, the oil particle size in the emulsions remained constant after a certain period because HHM-HEC formed a strong gel network structure and a protective layer, which prevented the emulsion from coalescing. Measurements of interfacial tension revealed that the alkyl chains in HHM-HEC did not significantly lower the interfacial tension at the water/oil interface when 0.5 wt% of HHM-HEC was added to water. Steady flow and oscillatory experimental results show that the rheological behavior of HHM-HEC/water/oil emulsions was similar to that of aqueous solutions of HHM-HEC. In the HHM-HEC/water/oil emulsion system, oil droplets were dispersed and kept stable in the strong gel structure of HHM-HEC. The aqueous solution of HHM-HEC showed salt resistance. It is thought to be due to sulfonic acid groups in HHM-HEC. The stability of the emulsion using HHM-HEC is based on both protective colloidal effects and associative thickening caused by alkyl chains in HHM-HEC.     

EMULSIFICATION BY CHEMICALLY MODIFIED OVALBUMIN

Enhancement of emulsifying properties of a model protein, ovalbumin, was achieved by covaient attachment of hydrophobic groups using various esters of N-hydroxysuccinimide. It was found that the resulting modified proteins were much better emulsifiers than the native ovalbumin, even at low modification degree (20-30% of available amine groups): in tetradecan-water emulsions oil separation was observed within a few hours, when 0·7 mg/ml native ovalbumin was used, compared to about one month until separation was observed when the modified proteins were used. The use of highly modified proteins prevented completely oil separation (at least two months); for example, emulsions prepared with 51% modified proteins with C₃, C₆, showed no change in droplet size distribution even 50 days after preparation. The effect of chain length on emulsification was also investigated: an optimal chain length (Cg) was found, for both low and high modifications.     

Rheological,morphological and mechanical properties of flax fiber polypropylene composites: influence of compatibilizers

In this work, the rheological, mechanical and morphological properties of flax fiber polypropylene composites were investigated. The effect of incorporating a polypropylene grafted acrylic acid or a polypropylene grafted maleic anhydride on these properties has been studied as well. According to scanning electron microscopic observations and tensile tests, the addition of a compatibilizer improved the interfacial adhesion between the flax fibers and the polymer matrix. The tensile modulus of composite containing 30 wt% flax fibers was improved by 200 % and the tensile strength improved by 60 % in comparison with the neat PP. Plasticizing effect of the compatibilizers as a result of their lower melt flow index was also shown to decrease the rheological properties of the composites, even though the effect was not pronounced on the mechanical properties.     

Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L

Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R² = 97.02), galacturonic acid content (g/100 g pectin) (R² = 96.90), and galacturonic acid yield (g/100 g feedstock) (R² = 95.35). The optimal parameters were 6.0% feedstock concentration, 40 µL g⁻¹ of enzyme, and 18.54 h, conditions that produced experimentally a pectin yield of 10.20 g/100 g feedstock, 52.06 g galacturonic acid/100 g pectin, and a yield 5.31 g galacturonic acid/100 g feedstock. Using the chemical extraction method, a yield of 8.08 g pectin/100 g feedstock and a galacturonic acid content of 60.97 g/100 g pectin were obtained. Using assisted sonication, a pectin yield of 8.28 g/100 g feedstock and a galacturonic acid content of 42.77 g/100 g pectin were obtained. Enzymatically optimized pectin has rheological and physicochemical features typical of this biomaterial, which provides an interesting alternative for the valorization of cocoa husks.     

Preparation of chlorocholine chloride/urea deep eutectic solvent-modified silica and an examination of the ion exchange properties of modified silica as a Lewis adduct

Chlorocholine chloride/urea (ClChCl–urea), a deep eutectic solvent (DES), was applied successfully to the modification of silica. The resulting modified silica was characterized by Fourier transform infrared spectroscopy, Brunauer–Emmett–Teller analysis, and elemental analysis. Based on the ClChCl–urea modification of silica, the ClChCl–urea-modified silica is a Lewis adduct with ion exchange properties, and ferulic acid was adsorbed on the ClChCl–urea-modified silica via an ion exchange process. The adsorbed percentage of ferulic acid increased with the increasing amount of modified silica, and a high adsorbed percentage of 89 % could be obtained by the ion exchange process. The Freundlich isotherm used to describe the adsorption of ferulic acid on the modified silica by ion exchange showed a good correlation (R ²?=?0.93). Based on the characterization of the structure and the analysis of the ion exchange property of the ClChCl–urea-modified silica, the modified silica as a potential medium can be applied in some analytical technologies such as solid phase extraction, chromatography, and so on.

Chemical modification of poly(lactic acid) and its use as matrix in poly(lactic acid) poly(butylene adipate-co-terephthalate) blends

Poly(lactic acid), PLA, was chemically modified with maleic anhydride (MA) by reactive extrusion. The effect of this modification on molar mass (MM) and acidity was assessed by means of size-exclusion chromatography (SEC) and titration, respectively. PLA MM decreased in the presence of MA solely and of MA and peroxide. Reduction in MM was monitored by the increase in acidity. PLA blends containing poly(butylene adipate-co-terephthalate) (PBAT) were prepared through different mixing protocols, PLA/PBAT, PLA-g-MA/PBAT and PLA/PBAT/MA/peroxide (PLA/PBAT in situ). SEC results and rheological properties revealed reduction in MM and viscosity of the modified blends. PLA/PBAT presented increase in MM and bimodal MM distribution. The calculated interfacial tension was significantly lower for the modified blends, despite the lower average particle area of PLA/PBAT. Surprisingly, the modified blends presented higher yield strength than that predicted by the rule of mixtures, which might indicate interfacial reactions.     

Interfacial shear rheology of protein-surfactant layers

The shear rheology of adsorbed or spread layers at air/liquid and liquid/liquid phase boundaries is relevant in a wide range of technical applications such as mass transfer, monolayers, foaming, emulsification, oil recovery, or high speed coating. Interfacial shear rheological properties can provide important information about interactions and molecular structure in the interfacial layer. A variety of measuring techniques have been proposed in the literature to measure interfacial shear rheological properties and have been applied to pure protein or mixed protein adsorption layers at air/water or oil/water interfaces. Such systems play for example an important role as stabilizers in foams and emulsions. The aim of this contribution is to give a literature overview of interfacial shear rheological studies of pure protein and protein/surfactant mixtures at liquid interfaces measured with different techniques. Techniques which utilize the damping of waves, spectroscopic or AFM techniques and all micro-rheological techniques will not discuss here.     

Interfacial rheological properties of adsorbed protein layers and surfactants: a review

Proteins and low molecular weight (LMW) surfactants are widely used for the physical stabilisation of many emulsions and foam based food products. The formation and stabilisation of these emulsions and foams depend strongly on the interfacial properties of the proteins and the LMW surfactants. Therefore these properties have been studied extensively. In this review an overview is given of interfacial properties of proteins at a mesoscopic scale and the effect of LMW surfactants (emulsifiers) on them. Properties addressed are the adsorbed amount, surface tension (reduction), network formation at interfaces and possible conformational changes during and after adsorption. Special attention is given to interfacial rheological behaviour of proteins at expanding and compressing interfaces, which simulate the behaviour in real emulsions and foams. It will be illustrated that information on interfacial rheological properties, protein conformation and interactions between adsorbed molecules can be obtained by changing experimental conditions. The relation between interfacial rheology and emulsion and foam stabilisation is subsequently addressed. It is concluded that there is a need for new measuring devices that monitor several interfacial properties on a mesoscopic and microscopic scale at the same time, and for physical models describing the various processes of importance for proteins. Real progress will only be possible if both are combined in an innovative way.