Properties of Oleogels Formed With High‐Stearic Soybean Oils and Sunflower Wax

In an effort to develop alternatives for harmful trans fats produced by partial hydrogenation of vegetable oils, oleogels of high‐stearic soybean (A6 and MM106) oils were prepared with sunflower wax (SW) as the oleogelator. Oleogels of high‐stearic oils did not have greater firmness when compared to regular soybean oil (SBO) at room temperature. However, the firmness of high‐stearic oil oleogels at 4 °C sharply increased due to the high content of stearic acid. High‐stearic acid SBO had more polar compounds than the regular SBO. Polar compounds in oil inversely affected the firmness of oleogels. Differential scanning calorimetry showed that wax crystals facilitated nucleation of solid fats of high‐stearic oils during cooling. Polar compounds did not affect the melting and crystallization behavior of wax. Solid fat content (SFC) showed that polar compounds in oil and wax interfered with crystallization of solid fats. Linear viscoelastic properties of 7% SW oleogels of three oils reflected well the SFC values while they did not correlate well with the firmness of oleogels. Phase‐contrast microscopy showed that the wax crystal morphology was slightly influenced by solid fats in the high‐steric SBO, A6.     

Near-infrared spectroscopic analysis of macronutrients and energy in homogenized meals

Near-infrared (NIR) reflectance spectroscopy was evaluated as a rapid and environmentally benign technique for the simultaneous determination of macronutrients and energy in commercially available, packaged meals. Reflectance spectra (400–2498 nm) of homogenized meals were obtained with a dispersive NIR spectrometer. Protein and moisture were measured by AOAC reference methods, total fat by a semi-automated acid hydrolysis, solvent extraction, gravimetric method and total carbohydrate calculated. Energy was calculated using Atwater factors. Using multivariate analysis software, PLS models (n = 113–115 products) were developed to relate NIR spectra of homogenized meals to the corresponding reference values. The models predicted components and energy in validation samples (n = 37–38 products), overall, with r² of above 0.96. Ratios of deviation to performance were between 3.6 and 6.6, and indicated adequacy of the models for screening, quality control, or process control. Performance of the models varied substantially when used to predict sub-groups of meals within the validation set.     

Energetic and entropic contributions controlling the sorption of benzene in zeolites

The energetic and entropic contributions controlling the sorption of benzene on acidic (H/ZSM-5) and non-acidic (Silicalite-1) MFI type materials were studied using gravimetry, calorimetry and in situ IR spectroscopy to follow the qualitative and quantitative interactions of benzene with the pores and the functional SiOH and SiOHAl groups. The model derived to describe the sorption isotherms indicates the presence of sterically constrained sorption structures for benzene in MFI type materials. The interaction of benzene with the pore walls controls the sorption energetically, while the localized interaction with the bridging hydroxy groups contributes only to a minor degree. If benzene is located close to SiOHAl groups perturbed hydroxy groups are formed. Their wavenumber reflects the local sorption geometry of benzene as well as the acid strength of the hydroxy group and the base strength of benzene. Two perturbed hydroxy groups were observed for benzene adsorbed, which are assigned to two orientations of the molecules inside the pores, i.e., with the ring parallel to the pore wall and with the ring being oriented towards the bridging hydroxy groups. At higher coverage benzene adsorbs at SiOHAl groups additionally in an unconstrained environment, most probably at the pore openings.     

The effect of polymer surface modification via interfacial polymerization on polymer–protein interaction

Membrane separation is an important processing technology used for separating food ingredients and fractionating value‐added components from food processing byproducts. Long‐term performance of polymeric membranes in food protein processing is impeded by the formation of fouled layers on the membrane surface as a result of protein adsorption onto the membrane surface. Surface modification of synthetic membranes, i.e., changing surface characteristics to reduce protein adsorption permanently, is one of the innovative ways of reducing the fouling of membrane surfaces. In this study, surface modification of flat‐sheet ultrafiltration membrane, polyethersulfone (PES), was investigated in improving the hydrophilicity of PES surfaces, thereby reducing adsorption of the protein caused by hydrophobic–hydrophobic interaction between the protein and the membrane. Hydrophilic polymer grafting through thin‐film composite using interfacial polymerization was employed to improve the hydrophilicity of the commercial PES membranes. Poly(vinyl alcohol), poly(ethylene glycol), and chitosan were chosen as hydrophilic polymers to graft on PES membrane because of their excellent hydrophilic property. Modified PES membranes were characterized by contact angle, FTIR, XPS, and AFM. Contact angles of modified PES membranes were reduced by 25 to 40% of that of the virgin PES membrane. XPS spectrum supported that the PES membranes were successfully modified by interfacial polymerization. Tapping‐mode AFM was used to examine the changes in surface topography of modified PES membranes. The PES membranes modified by interfacial polymerization showed lower roughness (from 1.2 to 2.0 nm) than that of virgin PES membrane (2.1 nm). The results of these instrumental analyses indicated that the PES membranes were successfully enhanced hydrophilically through interfacial polymerization. The protein adsorption on the modified membranes was reduced by 30 to 35% as a result of surface modification of the PES membranes using interfacial polymerization technique. Published 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

Design and simulation of pyroelectric detectors with nanometer size spider-web for low thermal conductance

We report the design and simulation of uncooled pyroelectric detectors which utilizes a nanometer sized mesh or truss to support the suspended detector. Pyroelectric detector is a class of thermal detector in which the change in temperature causes the change in the spontaneous polarization in the sensing material. Ca modified lead titanate (PCT) was selected as the thermometer in the detector because of its high pyroelectric figure of merit. The design and simulation of pyroelectric detectors have been conducted by simulating the structure with Intellisuite™. Finite element method (FEM) was used to simulate the structural and thermal properties of the device. The simulated detectors had a spider web-like structure with each of the strut (ring) of spider web had a width of 100 nm. In the design, the pyroelectric detectors utilized Ni_0.8Cr_0.2 absorber, PCT sensing layer, Ti electrodes, Al₂O₃ structural layer to obtain low thermal conductance between the detector and Si substrate. Three different types of pyroelectric detectors were designed and analyzed. The first design had linear electrode and simple spider web support. The value of the thermal conductance of this detector was found to be 3.98 × 10⁻⁸ W/K. The second design had a longer thermal path than the first one and the thermal conductivity of this device was found to be 2.41 × 10⁻⁸ W/K. High detectivity was obtained by reducing the thermal conductance between the sensing layer and the substrate or the heat sink in the third design. The design was optimized for the best result by modifying the shape, dimension and thickness of various layers namely absorber, electrodes, sensing layer, and struts. The thermal conductance between the sensor and the substrate using the third design was found to be as low as 4.57 × 10⁻⁹ W/K which is significantly lower than previously reported values. The thicknesses of the web structure, web support, electrodes, sensing layer, and absorber of the final structure were 2, 1, 0.5, 2, and 0.2 µm respectively for this value of thermal conductance. The absorber diameter was 50 µm and the diameter of the spider web was 200 µm. A total of 80 struts with 100 nm width were used in the design.

     

Organogel Formation of Soybean Oil with Waxes

Many waxes including plant waxes and animal waxes were evaluated for the gelation ability toward soybean oil (SBO) and compared with hydrogenated vegetable oils, petroleum waxes and commercial non-edible gelling agents to understand factors affecting the gelation ability of a gelator. Sunflower wax (SW) showed the most promising results and all SW samples from three different suppliers could make a gel with concentrations as low as 0.5 wt%. Candelilla wax and rice bran wax also showed good gelation properties, which, however, varied with different suppliers. Gelation ability of a wax is significantly dependant on its purity and detailed composition. A wax ester with longer alkyl chains has significantly better gelation ability toward SBO than that with shorter alkyl chains indicating that the chain length of a component in a wax such as wax ester is an important factor for gelation ability. The SW–SBO organogel showed increased melting point with increased SW content, showing the melting point range from about 47 to 65 °C with 0.5–10 wt% SW. The effects of cooling rate on crystal size and firmness of a gel were investigated. The dependence of firmness on cooling rate was so significant that the desired texture of an organogel could be achieved by controlling the cooling rate in addition to controlling the amount of gelling agent. This research reveals that a small amount of food grade plant waxes including SW may replace a large amount of the hardstock containing trans-fat or saturated fat.     

Starch-lipid composites in plain set yogurt

Starch-lipid composites (SLC) were used to replace milk solids in yogurt mixes. The effects of the SLC on the yogurt fermentations and rheology were studied. The rate of fermentation was evaluated by the change of pH during the fermentation of yogurt. The syneresis of yogurt was observed over 3 weeks of storage. Small amplitude oscillatory shear flow measurements of the storage modulus, the loss modulus, and the loss tangent were obtained using a vane geometry. Yogurt mixes with milk solids partially replaced by SLC fermented at a similar rate than as with no milk solids replaced. Initial viscosity was higher for yogurt mixes with higher levels of SLC. The higher initial viscosity did not affect the gel structure. The addition of SLC above a level of 3% strengthened the gel and resulted in no syneresis for yogurt samples stored for 3 weeks at 4 °C.     

Nanocellulose-based fibres derived from palm oil by-products and their in vitro biocompatibility analysis

Abstract

Fibres with nanocellulose isolated from oil palm empty fruit bunches (OPEFBs) were produced. Nanocellulose and PVA-nanocellulose fibres were prepared by wet spinning in an acetone coagulation bath without drawing. The addition of nanocellulose was varied from 10% to 30%, to reveal the beneficial effects of nanocellulose content on the properties of produced spun-fibres. Higher concentration of nanocellulose increased the stiffness of spun-fibres. PVA and PVA-bacterial cellulose fibres were also produced as a control and for comparison, respectively. The nanocellulose fibre formed a compact structure, while PVA fibres had hollow structures. The effect of the produced spun-fibres on the biocompatibility of calf pulmonary artery endothelial cells was assayed by an MTT test. Based on the MTT assay the addition of nanocellulose increased the percentage of cell viability of the obtained spun-fibres slightly. These results point towards the use of sustainable sources of nanocellulose as a beneficial and biocompatible fibre material.