Recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described. Ongoing research in this highly active field is providing insight into (i) the molecular factors controlling particle wettability and adsorption, (ii) the structural and mechanical properties of particle-laden liquid interfaces, and (ii) the stabilization mechanisms of particle-coated droplets and bubbles. There is much potential for exploiting the emerging knowledge in new food product applications. The preparation of cheap and effective colloidal particles based on food-grade ingredients, especially proteins, is the key technological challenge.

Food emulsions and foams: Stabilization by particles

We report a study of self-assembled beta-pleated sheets in B. mori silk fibroin films using thermal analysis and infrared spectroscopy. B. mori silk fibroin may stand as an exemplar of fibrous proteins containing crystalline beta-sheets. Materials were prepared from concentrated solutions (2−5 wt % fibroin in water) and then dried to achieve a less ordered state without beta-sheets. Crystallization of beta-pleated sheets was effected either by heating the films above the glass transition temperature (Tg) and holding isothermally or by exposure to methanol. The fractions of secondary structural components including random coils, alpha-helices, beta-pleated sheets, turns, and side chains were evaluated using Fourier self-deconvolution (FSD) of the infrared absorbance spectra. The silk fibroin films were studied thermally using temperature-modulated differential scanning calorimetry (TMDSC) to obtain the reversing heat capacity. The increment of the reversing heat capacity ΔCp0(Tg) at the glass transition fo...

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Determining Beta Sheet Crystallinity in Fibrous Proteins by Thermal Analysis and Infrared Spectroscopy

Stimuli-responsive polymers have been attracting great interest within the scientific community for several decades. The unique feature to respond to small changes in the environmental conditions has made this class of materials very promising for several applications in the field of nanoscience, nanotechnology and nanomedicine. So far, several different chemical, physical or biochemical stimuli have been investigated within natural or synthetic polymers. Very interesting and appealing seems to be the combination of several stimuli to tune the properties of these materials in manifold ways. Within this present review, we want to highlight the recent progress in the field of synthetic stimuli-responsive polymers combining temperature and light responsiveness.

Temperature- and light-responsive smart polymer materials

Essential oils as antimicrobials in food systems – A review

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/Natural_products_as_antimicrobial_agents.pdf

Natural products as antimicrobial agents

In this work, a novel encapsulation method was studied by spray-drying a warm aqueous ethanol solution with codissolved sodium caseinate (NaCas) and lipophilic food components, using curcumin as a model compound. The encapsulation caused the loss of crystallinity of curcumin. After hydration of spray-dried powder and centrifugation, 137 μg/mL curcumin was dispersed in the transparent dispersion, which was 4 decades higher than its water solubility. Dynamic light scattering and atomic force microscopy results showed that curcumin-loaded casein nanoparticles were bigger than those of NaCas processed at encapsulation conditions but were smaller than those of the native NaCas. The increased nanoparticle dimension, together with fluorescence and FTIR spectroscopy results, suggested that curcumin was entrapped in the nanoparticle core through hydrophobic interactions. The curcumin encapsulated in casein nanoparticles had higher biological activity, as assessed by antioxidant and cell proliferation assays, than pristine curcumin, likely due to the improved dispersibility. This simple approach may be applied to encapsulate various lipophilic bioactive compounds.

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

The poor water solubility and bioactivity of lipophilic phytochemicals can be potentially improved by delivery systems. In this study, a low-cost, low-energy, and organic solvent-free encapsulation technology was studied by utilizing the pH-dependent solubility properties of curcumin and self-assembly properties of sodium caseinate (NaCas). Curcumin was deprotonated and dissolved, while NaCas was dissociated at pH 12 and 21 °C for 30 min. The subsequent neutralization enabled the encapsulation of curcumin in self-assembled casein nanoparticles. The degradation of curcumin under encapsulation conditions was negligible based on visible light and nuclear magnetic resonance spectroscopy. The dissociation of NaCas at pH 12 and reassociation after neutralization were confirmed using dynamic light scattering and analytical ultracentrifugation. The curcumin encapsulated in casein nanoparticles showed significantly improved anti-proliferation activity against human colorectal and pancreatic cancer cells. The studied encapsulation method is promising to utilize lipophilic compounds in food or pharmaceutical industries.

pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity.

Zein nanoparticles produced by liquid-liquid dispersion.

We report a simple method to produce foams and emulsions of extraordinary stability by using hydrophobic cellulose microparticles, which are formed in situ by a liquid−liquid dispersion technique. The hydrophobic cellulose derivative, hypromellose phthalate (HP), was initially dissolved in water-miscible solvents such as acetone and ethanol/water mixtures. As these HP stock solutions were sheared in aqueous media, micron sized cellulose particles formed by the solvent attrition. We also designed and investigated an effective and simple process for making HP particles without any organic solvents, where both the solvent and antisolvent were aqueous buffer solutions at different pH. Consequently, the HP particles adsorbed onto the water/air or water/oil interfaces created during shear blending, resulting in highly stable foams or foam/emulsions. The formation of HP particles and their ability for short-term and long-term stabilization of interfaces strongly depended on the HP concentration in stock solution...

Long-term stabilization of foams and emulsions with in-situ formed microparticles from hydrophobic cellulose.

In this work, thymol was encapsulated in sodium caseinate using high shear homogenization. The transparent dispersion at neutral pH was stable for 30 days at room temperature as determined by dynamic light scattering and atomic force microscopy, which agreed with high ζ potential of nanoparticles. The slightly decreased particle dimension during storage indicates the absence of Ostwald ripening. When molecular binding was studied by fluorescence spectroscopy, thymol was observed to bind with tyrosine and possibly other amino acid residues away from tryptophan of caseins. At pH 4.6 (isoelectric point of caseins), the stabilization of thymol nanoparticles against aggregation was enabled by soluble soybean polysaccharide, resulting from the combined electrostatic and steric repulsions. The encapsulated thymol showed the significantly improved antilisterial activity in milk with different fat levels when compared to thymol crystals, resulting from the quicker mixing and increased solubility in the milk serum....

Qixin Zhong

Papers

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity.

Zein nanoparticles produced by liquid-liquid dispersion.

Long-term stabilization of foams and emulsions with in-situ formed microparticles from hydrophobic cellulose.

Thymol Nanoencapsulated by Sodium Caseinate: Physical and Antilisterial Properties