Influence of ionic calcium on stability of sodium caseinate emulsions

The stability of fine sodium caseinate emulsions (1 wt.% protein, 25 vol.% n-tetradecane, 20 mM imidazole, pH 7) containing various concentrations of calcium chloride has been investigated under perikinetic and orthokinetic conditions by measuring time-dependent changes in droplet-size distribution. Under quiescent storage conditions at 20°C, samples containing at least 10 mM ionic calcium added after emulsification were found to exhibit an increasing average droplet size with time and a developing bimodal droplet-size distribution. Under turbulent conditions of intense shearing, these same emulsions exhibited time-dependent flocculation and coalescence. This interpretation was confirmed by light microscopy. Emulsions prepared with up to 6 mM Ca²⁺ present during emulsification were stable in the presence or absence of flow, but satisfactory emulsions could not be prepared containing more than 6 mM ionic calcium. The results show that the emulsion stability is sensitive to whether the calcium ion content is adjusted before or after homogenization.     

A diffusing wave spectroscopy study of the dynamics of interactions between high methoxyl pectin and sodium caseinate emulsions during acidification

A non-invasive technique, diffusing wave spectroscopy (DWS), and traditional dynamic light scattering (DLS) were used to study the interactions of high methoxyl pectin (HMP) with sodium caseinate-stabilized emulsion droplets. At pH 6.8, the droplet size measured by DLS did not change as a function of HMP concentration (up to 0.3%). However, the droplet diameter measured by DWS kept relatively constant up to 0.07% HMP after which it showed drastic increases. The turbidity parameter 1/l* decreased with HMP concentration and levelled off at 0.07% HMP, indicating that the system underwent reorganization and reached equilibrium at 0.07% HMP. During acidification at pH 5.4, right before the pH of aggregation of control emulsions, all emulsions containing 0.05–0.2% HMP showed an increase of 1/l*. This increase indicated the interaction of HMP with sodium caseinate at the interface. Emulsions containing 0.05 and 0.1% HMP also showed destabilization, and the pH of destabilization depended on the concentration of HMP. Sufficient amounts of HMP (0.2%) stabilized the caseinate-coated oil droplets, and the mean square displacement slope was close to 1 throughout, indicating free diffusion of emulsion droplets.     

Influence of plasticizers and crosslinking on the properties of biodegradable films made from sodium caseinate

Plasticized protein films were prepared by the casting method from water solution of sodium caseinate and plasticizers with the aim to obtain environmentally friendly materials for packaging applications. Mechanical properties (tensile strength, elongation and Young’s modulus) of caseinate based films were determined versus ratio of protein to plasticizer, plasticizer type and relative humidity conditions. Among the different polyol-type plasticizers tested, glycerol (Gly) and triethanolamine (TEA) were the most efficient for the improvement of mechanical properties (high strains for low stresses). Further, chemical crosslinking between formaldehyde (HCHO) and free amino groups (ε-NH₂) of sodium caseinate was performed to increase water resistance of TEA plasticized films. Optimal mechanical properties, i.e. elastic modulus of 105 MPa, tensile strength of 8-9 MPa for elongation at break about 110-125% were obtained for HCHO/ε-NH₂ ratios higher than 1.35. Protein specific water solubility was determined from a 280 nm absorbance. For convenient crosslinker (HCHO) content sodium caseinate solubility can be lowered to less than 5 wt% after 24 h immersion in water.     

Freeze–thaw stability of water-in-oil emulsions

Factors influencing water-in-oil emulsion stability during freeze/thaw-cycling, namely interfacial crystallization vs. network crystallization and the sequence of crystallization events (i.e., dispersed vs. continuous phase or vice versa), are assessed. We show that destabilization is most apparent with a liquid-state emulsifier and a continuous oil phase that solidifies prior to the dispersed phase. Emulsions stable to F/T-cycling are obtained when the emulsifier crystallizes at the oil–water interface or in emulsions where the continuous phase crystallizes after the dispersed aqueous phase. The materials used are two food-grade oil-soluble emulsifiers – polyglycerol polyricinoleate (PGPR) and glycerol monostearin (GMS) and two continuous oil phases with differing crystallization temperatures – canola oil and coconut oil. Emulsion stability is assessed with pulsed field gradient NMR droplet size analysis, sedimentation, microscopy and differential scanning calorimetry. This study demonstrates the sequence of crystallization events and the physical state of the surfactant at the oil–water interface strongly impact the freeze–thaw stability of water-in-oil emulsions.     

Effects of nonionic surfactant and sodium dodecyl sulfate layers on electroacoustics of hexadecane/water emulsions

Hexadecane-in-water emulsion droplets were formed in a homogeniser in the presence of a mixture of an anionic surfactant (sodium dodecyl sulfate, SDS) and nonionic surfactants of various chain lengths [nonylphenol ethoxylate (C₉φE_N, N=100, 40 and 30) or an alcohol ethoxylate (Brij35)]. The dynamic mobility of the oil droplets was then measured using a flow-through version of an AcoustoSizer. Large changes were observed in the dynamic mobility of the particles formed with the mixed surfactants compared to particles formed with SDS alone. O'Brien's “gel layer” model was employed to interpret the data. The characteristics of the adsorbed layer appeared to be similar whether the nonionic surfactant was adsorbed concurrently with the SDS as the emulsion formed or was merely added afterwards to the emulsion established. The particle size, the charge and the molar fraction of SDS had virtually no effect. The layers formed with the nonionic surfactants decreased in thickness with decreasing molecular weight as expected. Passage through the homogeniser itself had no effect on the properties of the largest nonionic surfactant and, hence, on the adsorption layer formed with it. Received: 4 October 2000 Accepted: 16 October 2000     

Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation

The effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous medium has been investigated using static and dynamic multi-angle laser light scattering over a wide range of sucrose concentration (from 10 to 78 w/v%) and pH values (from 7.0 to 3.5). Measurements have been made of the molar mass, the radius of gyration, the hydrodynamic radius, and the second virial coefficient of sodium caseinate in aqueous solution. Pronounced dissociation of sodium caseinate sub-micelles¹ was found in the presence of sucrose at a pH above the protein's isoelectric point. The effect of sucrose at a pH near the isoelectric point is very different. This is reflected in the pronounced increase in molar mass, radius of gyration, and the difference between the radius of gyration and the hydrodynamic radius. It was found that the extent of the protein association, caused by the presence of sucrose, is a key factor contributing to the hydrophobic–hydrophilic balance of the protein surface, and hence to the thermodynamic affinity of the caseinate sub-micelles for the aqueous medium and for each other. Analysis of light-scattering data using structure-sensitive plots shows a clear transition from Gaussian to wormlike chain/rod behaviour for sodium caseinate on pH lowering. Apparent relationships between the effects of sucrose on the self-association of sodium caseinate and a marked enhancement of the viscoelasticity of acid-induced casein gels have been revealed. Moreover, the dissociation of sodium caseinate sub-micelles is in excellent agreement with the more homogeneous microstructure of acid-induced protein gels in the presence of sucrose as detected by confocal laser scanning microscopy. We discuss likely molecular mechanisms underlying the observed effects of sucrose on the interactions and rheology in acidified caseinate systems.     

Microstructure of acid-induced caseinate gels containing sucrose: quantification from confocal microscopy and image analysis

We investigate the effect of sucrose on the microstructure of sodium caseinate gels induced by acidification. The average pore size and the fractal properties of two-dimensional slices of the gels are studied using confocal scanning laser microscopy and image analysis. The addition of sucrose promotes stronger and more fine-stranded gels while re-arrangements of the network tend to be prevented. Whereas the fractal dimension itself is not sensitive to changes in the gel microstructure upon addition of sucrose, the maximum cut-off distance, up to which fractal scaling behaviour applies, is substantially reduced, as is the average pore size. The overall microstructural changes seem to be consistent with previous rheological and light scattering studies of the same system.     

Ostwald ripening of protein-stabilized emulsions: effect of transglutaminase crosslinking

Ostwald ripening in n-alkane oil-in-water emulsions stabilized by sodium caseinate at neutral pH has been studied by monitoring time-dependent changes in the number-average droplet diameter and the droplet-size distribution. In qualitative agreement with theory, the destabilization rate has been shown to increase with reduction of the n-alkane chain length and on addition of ethanol to the aqueous phase. Replacement of caseinate by β-lactoglobulin also leads to improved stability, but addition of calcium ions does not. The potential use of transglutaminase-induced crosslinking of adsorbed protein as a way of inhibiting the Ostwald ripening of caseinate-stabilized emulsions has been examined. It is shown that enzymic crosslinking before emulsification can lead to a modest reduction in the coarsening rate at long storage times. Crosslinking of caseinate after emulsification produces enhanced stability at short times, but there is a catastrophic loss of stability at long times due to droplet coalescence.     

The interaction of sodium caseinate with monoglyceride and diglyceride at the oil-water interface in corn oil-in-water emulsions and its effect on emulsion stability

The slow rate of drop coalescence at 5 C in concentrated corn oil-in-water emulsions stabilised with sodium caseinate, glyceryl monostearate and glyceryl distearate was deduced from changes in the drop size distribution. Both pH and the monoglyceride/diglyceride ratio influenced coalescence. At any pH minimum coalescence was observed at a 5/2 monoglyceride/diglyceride ratio. This was attributed to association of caseinate with a previously formed complex of monoglyceride and diglyceride, so supporting an interpretation previously proposed on the basis of rheological data for the emulsions and for films of caseinate-glycerides at the oil-water interface.     

Influence of pH on the stability of oil-in-water emulsions stabilized by a splittable surfactant

A laboratory study was conducted to evaluate the effect of pH on the stability of oil-in-water emulsions stabilized by a commercial splittable surfactant Triton SP-190 by comparison with the results obtained by a common surfactant Triton X-100. The emulsion stability was explored by measuring the volume of oil phase separated and the size of the dispersed droplets. It was found that the addition of inorganic acids did not significantly affect the stability of emulsions stabilized by Triton X-100, but had a profound influence on the stability of emulsions stabilized by Triton SP-190. Moreover, the droplet size of a Triton X-100-stabilized emulsion and its dynamic interfacial activity were insensitive to acids. However, at lower pH the droplet size of the emulsions stabilized by Triton SP-190 was considerably increased. From the dynamic interfacial tension measurements the dynamic interfacial activity of Triton SP-190 at the oil/water interface was found to be strongly inhibited by the addition of acids, resulting in a slower decreasing rate of dynamic interfacial tension. The results demonstrate that the dramatic destabilization of Triton SP-190-stabilized emulsions could be realized by the use of acids, which evidently changed the interfacial properties of the surfactant and resulted in a higher coalescence rate of oil droplets.     

Methylcellulose-induced stability changes in protein-based emulsions

The emulsifying and oil-in-water stabilizing properties of methylcellulose (MeC) were investigated in bovine serum albumin (BSA)-based emulsions. The creaming stability, flocculation, surface concentration of BSA and MeC and droplet size were determined. Results obtained showed modifications of creaming rates that were related to MeC concentrations in the continuous and dispersed phases. Viscosity effects on creaming and changes in average droplet size (d₄₃) relating to droplet coverage were identified and delineated. Studies performed on macroscopic oil–water and air–water interfaces were used to identify interfacial structuring and composition. A good agreement was found between droplet surface composition and the resistance to coalescence of emulsion droplets. Emulsions that demonstrated a more rigid-like adsorbed interfacial layer were more stable with respect to coalescence. This study involving model emulsion systems provides a new insight into the stability of industrial preparations containing mixtures of proteins and polysaccharides.     

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol

We have investigated the combined effect of ionic calcium and ethanol on the visual creaming behavior and rheology of sodium caseinate-stabilized emulsions (4 wt% protein, 30 vol% oil, pH 6.8, mean droplet diameter 0.4 microm). A range of ionic calcium concentrations, expressed as a calcium/caseinate molar ratio R, was adjusted prior to homogenization and varying concentrations of ethanol were added shortly after homogenization. A stability map was produced on the basis of visual creaming behavior over a minimum period of 8 h for different calcium/caseinate/ethanol emulsion compositions. A single narrow stable (noncreaming) region was identified, indicating limited cooperation between calcium ions and ethanol. The shear-thinning behavior of the caseinate-stabilized emulsions is typical of systems undergoing depletion flocculation. Addition of calcium ions and/or ethanol was found to lead to a pronounced reduction in viscosity and the onset of Newtonian flow. The state of aggregation was correlated with emulsion microstructure from confocal laser scanning microscopy. Time-dependent rheology (18 h) with a density-matched oil phase (1-bromohexadecane) revealed that the visually stable emulsions were time-independent low-viscosity fluids. Surface coverage data showed that increasing amounts of caseinate were associated with the oil-water interface with increasing R and ethanol content. A decrease in free calcium ions in the aqueous phase with moderate increases in R and ethanol content was observed, which is consistent with greater calcium-caseinate binding (aggregation). Ostwald ripening occurred at the high-ethanol emulsion compositions that were stable to depletion flocculation. While the coarsening rate was low, this can account for the cream plug formation observed during gravity creaming experiments. The caseinate emulsion with no ionic calcium or ethanol exhibits depletion flocculation from excess nonadsorbed caseinate submicelles. Addition of calcium ions reduces the submicelle number density via specific calcium-binding in the aqueous phase (fewer, larger calcium-caseinate aggregates) and at the droplet surface (increased surface coverage). Nonspecific ethanol-induced (calcium-dependent) caseinate submicelle aggregation in the bulk phase and on the droplet surface (increased surface coverage) culminates in a reduction in the number density of caseinate submicelles. A narrow window of inhibition of depletion flocculation occurs in systems containing both calcium ions and ethanol, both species combining to aggregate the protein and so reduce the density of free submicelles.     

Physical stability of oil-in-water emulsions in the presence of gamma irradiated gum tragacanth

Gum tragacanth (GT) exuding from an Iranian Astragalus species was γ-irradiated at 0, 0.75, 1.5, 3, 5, 7, and 10?kGy and used to stabilize a model oil-in-water emulsion system. Stability and physicochemical properties of emulsion samples were investigated with respect to the effect of irradiation treatment on functional properties of gum tragacanth. Particle size distribution, interfacial tension, zeta potential, steady shear, and oscillatory rheological measurements were used to characterize and evaluate the emulsion samples and obtain more information about the possible stability mechanism. Emulsions were prepared by homogenizing 10% w/w sun flower oil with 90% w/w aqueous gum dispersions and stored quiescently at 25°C for 120 days. The results indicated that using 1.5?kGy irradiated GT was more effective in providing optimum values of apparent viscosity, number mean diameter, electrosteric repulsion, and structure strength for getting the maximum emulsion stability. GT significantly reduced the interfacial tension of the oil and water system, but no significant differences were observed among all irradiation treated and non-irradiated samples. This study revealed that GT acts as a bifunctional emulsifier and irradiation treatment has a great positive influence on its ability to reduce droplets’ collision frequency and stabilize the oil-in-water emulsion.     

Physical properties of diglycerol esters in relation to rheology and stability of protein-stabilised emulsions

The surface activity and lyotropic phase behaviour of concentrated diglycerol-esters of fatty acids with chain length of C14, C16, C18 and C18:1 (cis-oleic acid) are investigated. Diglycerol-esters show a much stronger reduction in the interfacial tension at a low concentration (0.01–0.1%) than corresponding monoglycerides. The diglycerol-esters form lamellar mesophases above their Krafft point, and no other types of mesophases are found in the temperature region examined (0–80°C). The lamellar phases show a limited swelling capacity, corresponding to a water layer thickness of ≈24 Å, which is found when the ratio of diglycerol-ester to water is 60:40, or lower. At high water concentrations (>90%) multi-lamellar liposomes are formed. The diglycerol-monooleate form lamellar phases in water in the temperature region from zero to 80°C. This is in strong contrast to the corresponding glycerol-monooleate, which forms cubic and reversed hexagonal mesophases in water. Oil in water emulsions are stabilised by diglycerol-esters by formation of liquid crystalline interfacial films around the oil droplets, which can be seen in polarised light microscopy. In presence of milk proteins in the aqueous phase the emulsion stability is depending on the protein to emulsifier ratio. At 40°C a mixed interfacial film of diglycerol-monooleate (DIGMO) and protein is present at the oil–water interface, but when cooled to 5°C, the proteins are displaced by DIGMO. This behaviour affects the stability and rheological properties of emulsions stored at low temperatures.     

Effects of mucin addition on the stability of oil–water emulsions

In this work, bovine submaxillary gland mucin (BSM) was used as an emulsifier to stabilize oil–water emulsion systems. Prior to use, commercial BSM was purified by jacalin affinity chromatography. Emulsions consisting of 5% mineral oil in phosphate buffered saline (PBS) were prepared through the addition of different amounts of purified mucin followed by sonication using either of two methods: (1) low energy input for a long time (2 h), or (2) high energy input for a short time (20 s). The surfactancy property of mucin was investigated by surface tension measurements, which showed the BSM to greatly reduce the surface tension of PBS. Compared to several synthetic surfactants of the Pluronic® type, mucin showed comparable or better surface activity than F68, F88 and F108 products in dilute solutions. The formed emulsions had a mean droplet size that decreased monotonically with increasing concentration of mucin until a plateau was reached at concentrations around 0.1% by weight. The stability of these emulsions was evaluated by monitoring their average droplet size during a 33-day period. Emulsions with more than 0.25% mucin showed a constant mean size throughout the period. Specifically, an emulsion produced with 0.95% mucin showed a stable mean droplet size of about 300 nm. The stability of the mucin-emulsified systems was also evaluated by measuring turbidity changes with time, which allowed a comparison with similar emulsions stabilized by the Pluronic® surfactants in the same concentration. Thus, mucin showed its ability to establish more stable and more efficient oil–water emulsion systems. Since mucin is a glycoprotein, and hence biodegradable, our results suggest that mucin might serve as an ideal biological surfactant for the stabilization of emulsion systems intended for biomedical and pharmaceutical applications.     

The study of the emulsification efficiency of Aerosil and HPMCAS type and their ratio to stabilize emulsions of zedoary turmeric oil

The solid particles or polymers were often solely used to stabilizing emulsions, as an interesting alternative to classical used emulsifiers. However, a united use of them and the relation between them at stabilizing emulsions were little reported. Our previous study showed that the preparation of microspheres containing zedoary turmeric oil (ZTO, as an oily drug), Aerosil200 particles and hydroxypropyl methylcellulose acetate succinate (HPMCAS). ZTO emulsions were produced when the microspheres were immersed into aqueous media and disaggregated under gentle agitation, and were stabilized by Aerosil200 particles and HPMCAS. Nevertheless, more work needs to be carried out to explain the factor affecting emulsification efficiency of microspheres, which will facilitate the design of the microsphere formulation. Thus, in this study, we dealt with a system consisting of Aerosil, HPMCAS, ZTO and water. To predict the best ratio of Aerosil/polymer and thus obtain the best satisfying ZTO emulsions, the bonding studies were carried out with Aerosil and HPMCAS. A series of emulsions was prepared and the stability and droplet size of resultant emulsions were investigated. The results indicated two kinds of HPMCAS (HPMCAS-LG and -HG) showed the different affinity for Aerosil200, which resulted in the unlike capability to stabilize emulsions when at the same Aerosil/polymer ratio. The stability and droplet size of emulsions increased on increasing the ratio Aerosil to polymer, and the best ratio was predictable from the Langumuir-fit of the adsorption isotherms. Appropriate hydrophilicity and hydrophobicity with Aerosil particles were very important to stabilizing the ZTO emulsions.     

Particles with tunable wettability for solid-stabilized emulsions

We demonstrate that the wettability of cosmetic grade, silica-coated titanium dioxide nanoparticles may be tuned by simply soaking them in a cyclic silicone oil. This allows for tuning the type of emulsion that they stabilize, from oil-in-water to water-in-oil. By analyzing the sedimentation of water-in-oil emulsions, the effect of the soaking time (wettability) on drop size and drop-drop interactions was investigated. From centrifugation experiments performed up to emulsion breakage, we obtain an effective water-oil interfacial tension for the particle-loaded interfaces, which indicate lateral particle-particle interactions. Finally, we demonstrate that the proposed particle functionalization is terminated upon addition of water followed by emulsification. In addition, it is irreversible and can be accelerated through heating.GRAPHICAL ABSTRACT     

Structures of Stoichiometric Sodium Oxide Cluster Cations Studied by Ion Mobility Mass Spectrometry

Structures of stable compositions of sodium oxide cluster cations (Na_nO_m⁺,n≤11) have been investigated by ion mobility mass spectrometry. Stoichiometric compositions series, Na(Na₂O)_(n-1)/2⁺ (n=3, 5, 7, 9, and 11), were observed as stable composition series, and NaO(Na₂O)_(n-1)/2⁺ series (n=5, 7, 9, and 11) were observed as secondary stable series in the mass spectra. To assign the structures of these cluster ion series, collision cross sections between the ions and helium buffer gas were determined experimentally from the ion mobility measurements. Theoretical collision cross sections were also calculated for optimized structures of these compositions. Finally, the structures of Na(Na₂O)_(n-1)/2⁺ and NaO(Na₂O)_(n-1)/2⁺ were assigned to those having similar structural frames for each n except for n=9. All bonds in the assigned structures of Na(Na₂O)_(n-1)/2⁺ were between sodium and oxygen. On the other hand, there was one O-O bond in addition to Na-O bonds in NaO(Na₂O)_(n-1)/2⁺. This result indicates that NaO(Na₂O)_(n-1)/2⁺ have a peroxide ion (O₂^2-) as a substitute for an oxide ion (O^2-) of Na(Na₂O)_(n-1)/2⁺. As a result, both stable series, Na(Na₂O)_(n-1)/2⁺ and NaO(Na₂O)_(n-1)/2⁺, are closed-shell compositions. These closed-shell characteristics have a strong influence on the stability of sodium oxide cluster cations.