O. Skurtys

Bio: O. Skurtys is an academic researcher from Pontifical Catholic University of Chile. The author has contributed to research in topics: Potato starch & Aqueous two-phase system. The author has an hindex of 2, co-authored 2 publications receiving 41 citations.

Surface Rheology of Saponin Adsorption Layers

Abstract: Extracts of the Quillaja saponaria tree contain natural surfactant molecules called saponins that very efficiently stabilize foams and emulsions. Therefore, such extracts are widely used in several technologies. In addition, saponins have demonstrated nontrivial bioactivity and are currently used as essential ingredients in vaccines, food supplements, and other health products. Previous preliminary studies showed that saponins have some peculiar surface properties, such as a very high surface modulus, that may have an important impact on the mechanisms of foam and emulsion stabilization. Here we present a detailed characterization of the main surface properties of highly purified aqueous extracts of Quillaja saponins. Surface tension isotherms showed that the purified Quillaja saponins behave as nonionic surfactants with a relatively high cmc (0.025 wt %). The saponin adsorption isotherm is described well by the Volmer equation, with an area per molecule of close to 1 nm(2). By comparing this area to the molecular dimensions, we deduce that the hydrophobic triterpenoid rings of the saponin molecules lie parallel to the air-water interface, with the hydrophilic glucoside tails protruding into the aqueous phase. Upon small deformation, the saponin adsorption layers exhibit a very high surface dilatational elasticity (280 ± 30 mN/m), a much lower shear elasticity (26 ± 15 mN/m), and a negligible true dilatational surface viscosity. The measured dilatational elasticity is in very good agreement with the theoretical predictions of the Volmer adsorption model (260 mN/m). The measured characteristic adsorption time of the saponin molecules is 4 to 5 orders of magnitude longer than that predicted theoretically for diffusion-controlled adsorption, which means that the saponin adsorption is barrier-controlled around and above the cmc. The perturbed saponin layers relax toward equilibrium in a complex manner, with several relaxation times, the longest of them being around 3 min. Molecular interpretations of the observed trends are proposed when possible. Surprisingly, in the course of our study we found experimentally that the drop shape analysis method (DSA method) shows a systematically lower surface elasticity, in comparison with the other two methods used: Langmuir trough and capillary pressure tensiometry with spherical drops. The possible reasons for the observed discrepancy are discussed, and the final conclusion is that the DSA method has specific problems and may give incorrect results when applied to study the dynamic properties of systems with high surface elasticity, such as adsorption layers of saponins, lipids, fatty acids, solid particles, and some proteins. The last conclusion is particularly important because the DSA method recently became the preferred method for the characterization of fluid interfaces because of its convenience.

Applications of Microfluidic Devices in Food Engineering

Abstract: The design of novel food micro-structures aimed at the quality, health and pleasure markets will probably require unit operations where the scale of the forming device is closer to the size of the structural elements (i.e., 1–100 μm). One emerging possibility is microfluidics or devices that employ small amounts of fluids (10−6 to 10−9 l) flowing in channels where at least one dimension is less than 1 mm. However, under these conditions, the predominant effects are not necessarily those present in conventional macroscopic unit operations. Dominant physical effects at the microfluidic scale are introduced through the use of dimensionless numbers. Different types of geometries to generate multi-phase flows in micro-channels, techniques and materials to construct the micro-devices, principally soft lithography and laser ablation, as well as methods used to modify surface properties of channels, are reviewed. The operation of micro-devices, the role of flow regimes, rheological behaviour of fluids in micro-channels and of transient time is discussed. Finally, systems developed to generate emulsions and foams, fluid mixing and dispersion, and future applications of these devices in food processing and food analysis are presented.

Aerated food gels: fabrication and potential applications

Abstract: Aerated gels contain both bubbles and entrapped water, thus offering ample versatility in product development. Dispersed air (or other gases) provides an additional phase within the gel that may accommodate new textural and functional demands. Many food polymers form gels and their target properties may be enhanced by combining materials (mixed polymer gels) or introducing a finely dispersed fat phase (emulsion gels). Traditional methods to generate bubbles in foods as well as non-conventional technologies (membrane processes, microfluidics, etc.) are revised and their potential applications in producing aerated gels are discussed. Aerated gels may find applications in reducing the caloric density of foods and inducing satiety, as carriers of flavors and nutrients, and in novel gastronomic structures.