Palm‐based functional lipid nanodispersions: Preparation,characterization and stability evaluation

The objective of the present study was to investigate the effect of high‐pressure homogenization conditions, namely pressure (20–80 MPa) and number of cycles (1–3 cycles), on the properties of palm‐based functional lipids. Nanodispersions prepared with palm‐based functional lipid and Tween 20 were characterized by monitoring their physicochemical and morphological properties. The results showed that high‐pressure homogenizer was an efficient emulsification technique producing small emulsion droplets with narrow size distribution. In general, the results showed that different homogenization conditions had significant (p < 0.05) effect on the size distribution of prepared nanodispersions. Average particles ranging from 95 to 130 nm and 140 to 210 nm were obtained for the nanoemulsions containing palm‐based tocopherol–tocotrienol and carotenoid, respectively. However, this study indicated that increasing the energy input beyond moderate pressures (20–80 MPa) and cycles (1–3) led to “over‐processing” of droplets. The nanodispersions proved to be physically stable and showed good stability during 12 weeks of storage.     

Fractionation and physicochemical characterization of peach gum polysaccharides

One kind of Chinese peach gum was fractionated by different solvent extraction (water followed by alkaline solutions). Chemical analysis showed peach gum polysaccharides were acidic arabinogalactans, mainly composed of arabinose (∼50%), galactose (∼37%) and uronic acid (13–14%), with the molecular weight of ∼4.60 × 10⁶ g/mol according to high performance size exclusion chromatography (HPSEC) analysis. Peach gum solution exhibited typical shear thinning flow behavior properties, K (consistency index) values increased while n (flow index) values decreased with the increasing of concentration. Dynamic sweep tests showed that moduli of peach gum solutions were highly dependent on frequency, concentration and temperature. Water extractable fraction was able to form gel network when concentration was higher than 4%. Alkaline extracted peach gum gave weaker rheological responses, such as lower viscosity at same concentration when compared to the water extractable fraction. Two alkaline extractable fractions exhibited similar intrinsic viscosities of 21.18 dl/g (0.1 M NaOH extractable, AE01) and 21.76 dl/g (0.5 M NaOH extractable, AE05), respectively, while water extractable fraction (WE) formed aggregate in water at low concentration. All fractions extracted from peach gum exudates showed better emulsion capacity and stability than gum arabic and fenugreek, which could be used in food industry to replace or partially replace gum arabic.     

Egg yolk hydrolysed granules: Characteristics,rheological properties and applications

Given its low-cholesterol content feature, granules from egg yolk can be used as a substitute of the whole egg yolk. However, the functional properties of the granular fraction should be improved. In this sense, hydrolysis of proteins frequently produces improvements in some of its nutritional and technological properties. For that reason, in this work egg yolk granules were treated with a proteolytic enzyme, trypsin (E.C. 3.4.21.4) with the purpose of making a comparative characterization of the products.Results showed that the enzymatic reaction produced a degree of hydrolysis of 12%, being the size of the different peptides obtained and quantified by chromatographic and electrophoretic techniques. Mayonnaises made with these hydrolysed granules resulted more stable to temperature changes between 4 and 20 °C than the one made with non-hydrolysed ones. In the rheological tests carried out, the mayonnaise elaborated with hydrolysed granules has the most similar rheological behaviour to that of a commercial one used as reference. In general, the results obtained suggest that the recipe elaborated with hydrolysed granules had better rheological characteristics than those prepared using non-hydrolysed granules, maintaining the low-cholesterol feature.     

Food structuring using microfluidics: Updated progress in fundamental principles and structure types

As an interdisciplinary manufacturing technique, microfluidics has attracted great attention in fields such as food structuring, chemical analysis, biomedicine, and biological testing. In particular, significant efforts have been recently made to design food structures via microfluidics, starting with its fundamental principles, thus contributing to developing next-generation, high-quality food products with satisfactory properties and attributes. This review first introduces the fundamental principles of microfluidic systems, and then focuses on their applications in the fabrication of different food structures, including emulsions (via shear-driven, spontaneous, or wettability-controlled emulsification), foams, microparticles (biopolymers-based and liposomes), and microgels (induced by temperature or ions). The upscaling strategies for microfluidic devices and challenges for application in the food industry are also reviewed. Despite such advances, it is still vital to further understand the flowing, droplet formation, and structuring of multi-component food matrices and the related developments of cost-effective microfluidic devices to meet practical requirements.     

Cellular zirconia ceramics processed by direct emulsification

Highly porous zirconia ceramics for prospective use as separators in alkaline electrolysis cells have been processed by emulsification of paraffin in concentrated zirconia suspensions. Effects of processing parameters on porosity, cell size distribution, and pore interconnectivity are studied through Taguchi statistical design. The porosity of zirconia ceramics has shown a strong correlation with paraffin-to-suspension ratio employed in emulsification. High paraffin-to-suspension ratios combined with high gelatin content in the emulsion are beneficial for creating highly porous cellular materials with interconnected cell sizes. The attained microstructural features allow high percolation of ionic species in these highly porous ceramics after impregnation with aqueous electrolytes, facilitating charge transport within the liquid medium inside the ceramic bodies, as required for lower ohmic losses. This work provides guidelines for developing efficient ceramic separators for future use in alkaline electrolysis cells and other applications requiring thermally and chemically-stable ceramics with high and well-interconnected porosity.     

克拉苏气田试采三相分离液乳化探讨

在克拉苏气田大北试采工程克拉2中央处理厂中的三相分离器分离过程中,发现了罕见的凝析油与乙二醇严重乳化、难于分离的现象,影响了凝析油和乙二醇的回收处理。经过现场调研和实验分析,充分证明这一乳化现象与大北化学剂的加注无关,而是源自大北与克拉井流物的混合。此外,在缓蚀剂与甲醇和乙二醇的配伍性实验中,首次发现了水溶性缓蚀剂与甲醇和乙二醇存在溶剂相平衡的相互作用,国内外的缓蚀剂都普遍存在这一问题,这对今后水溶性缓蚀剂与有机溶剂配伍性评估提出了新的要求。     

Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization

The emulsification process is primarily determined by the rate of fragmentation and coalescence of emulsion drops. However, there is presently no fast, reliable method for measuring these rates for pilot and production scale high pressure homogenizers.     

Stability of Palm Carotenes in an Organic Solvent and in a Food Emulsion System

Palm carotene has potential as an application for a natural food colorant with bioactivity as pro-vitamin A and an antioxidant. However, during processing and storage, the palm carotene encounters excessive treatments. In this study, the stability of palm carotenes was observed in organic solvent and a food emulsion system in order to learn its molecular behavior, as well as to evaluate the color stability due to exposure to light and temperature. Spectroscopy and chromatography measurements proved the formation of cis isomers and even colorless compounds after the treatment of its acetonic solution at 90°C (11 h) or under excessive illumination (11,470 lux). An application of 0.050–0.500% concentrate of palm carotene into emulsion system gave diverse shades of yellowness, which remained without any obvious color difference (ΔE ≤ 2) after 28 days at 4°C (dark) or 8 days at 30°C under average illumination of most display racks at stores (2500 lux).     

Simplified fractionation process for linseed meal by alkaline extraction – Functional properties of protein and fibre fractions

A simplified linseed meal fractionation procedure for the extraction of protein and fibre has been developed. Response-surface methodology was used to investigate optimal parameters for linseed meal extraction. Based on the data of this extraction screening, the process technology was transferred to the pilot scale, obtaining a soluble protein and fibre containing fraction, and an insoluble fibre fraction. Water-binding and oil-binding capacities, protein solubility, emulsification capacity and foaming activity of the products were measured. The results indicated excellent functional properties of the two fractionation products, applicable especially to bakery products.     

气相SiO_2对环氧树脂的乳化稳定作用

研究了气相SiO2对环氧树脂E-44的乳化稳定作用。结果表明:气相SiO2的表面性质对环氧树脂E-44的乳化稳定作用有较大影响,未改性的气相SiO2没有乳化作用,阳离子表面活性剂十二烷基三甲基溴化铵(DTAB)、十六烷基三甲基溴化铵(CTAB)改性的气相SiO(2DTAB-SiO2、CTAB-SiO2)能形成较稳定的O/W乳状液,其中用浓度为1×10-3mol/L、接触角为84.1°的CTAB改性气相SiO2得到的乳状液稳定性最好。CTAB-SiO2与环氧树脂专用乳化剂EP-1合用形成的乳状液为W/O/W型多重乳液。