Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid.

The typically low solubility and gelation capacity of plant proteins can impose challenges in the design of high-quality plant-based foods. The acid used during the precipitation step of plant protein isolate extraction can influence protein functionality. Here, acetic acid and citric acid were used to extract quinoa protein isolate (QPI) from quinoa flour, as these acids are more kosmotropic than the commonly used HCl, promoting the stabilisation of the native protein structure.

TKPlate 1.0: An Open-access platform for toxicokinetic and toxicodynamic modelling of chemicals to implement new approach methodologies in chemical risk assessment.

This publication is linked to the following EFSA Supporting Publications articles: http://onlinelibrary.wiley.com/doi/10.

Atypical phase behaviour of quinoa protein isolate in mixture with maltodextrin.

Consumers are increasingly looking for new plant-based alternatives to substitute animal proteins in their diets but for some applications it can be difficult to achieve the desired product microstructure using only plant proteins. One approach to facilitate structuring is to mix these plant-based ingredients with a polysaccharide. Here, the phase behaviour and microstructure of quinoa protein isolate (QPI) in mixture with maltodextrin (MD) of two dextrose equivalents (DE 7 and 2) were investigated.

Propolis particles incorporated in aqueous formulations with enhanced antibacterial performance.

In recent years, the use of natural bioactives in food, pharmaceutical and cosmetic industries has emerged as a global formulation development trend. Although natural bioactives exhibit promising properties, they are also associated with chemical instability or poor aqueous solubility. One such bioactive with beneficial functionalities but limited industrial applicability within industry is propolis.

Formulation design, production and characterisation of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for the encapsulation of a model hydrophobic active.

Lipid nanoparticles have been widely investigated for their use as either carriers for poorly water soluble actives or as (Pickering) emulsion stabilisers. Recent studies have suggested that the fabrication of lipid nanostructures that can display both these performances concurrently, can enable the development of liquid formulations for multi-active encapsulation and release. Understanding the effects of different formulation variables on the microstructural attributes that underline both these functionalities is crucial in developing such lipid nanostructures.

Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study.

Hypothesis: The development of vehicles for the co-encapsulation of actives with diverse characteristics and their subsequent controllable co-delivery is gaining increasing research interest. Predominantly centred around pharmaceutical applications, the majority of such co-delivery approaches have been focusing on solid formulations and less so on liquid-based systems. Simple emulsions can be designed to offer a liquid-based microstructural platform for the compartmentalised multi-delivery of actives.

A flow velocity dependence of dynamic surface tension in Plateau borders of foam.

Hypothesis: Liquid drainage through foams is a multiscale process, that primarily occurs through channels known as Plateau borders (PBs). Recent experimental studies of isolated PBs have observed variations in channel surface tension, γ, with liquid flow rate, Q, for systems containing soluble low molecular weight surfactant (LMWS). The current study proposes that the dynamic surface tension (DST) could be responsible for this effect, where the residence time of surfactant molecules in the PB is similar to the time required for their adsorption to the channel interface.

Production of Oil-in-Water Emulsions with Varying Dispersed-Phase Content using Confined Impinging Jet Mixers.

This work reports for the first time on the use of Confined Impinging Jet Mixers (CIJM) for the production of emulsions with dispersed-phase content up to 80 wt %, in both the surfactant-poor and -rich regimes, following the exposure to varying CIJM hydrodynamic conditions. It was observed computationally and experimentally that the CIJM capacity resulted strictly dependent on the mass jet flow rate ( > 176 g/min) and the pre-emulsion droplet size (>10 μm). CIJM emulsification performance remained (almost) unaffected by the variation in the oil mass fraction.

Impact of Pickering Intervention on the Stability of W/O/W Double Emulsions of Relevance to Foods.

Although water-in-oil-in-water (W/O/W) double emulsions have been associated with a spectrum of potential applications in foods, their complex microstructure is significantly unstable. Pickering stabilization, reputed for superior and longer-term interfacial stabilization when compared to surfactant-stabilized systems, could provide the opportunity to enhance double-emulsion stability. The current work presents a systematic study on the impact of progressively adopting such a Pickering intervention onto one or both interfaces of W/O/W emulsions relevant to foods.

Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system.

The phenomenon of foam drainage is a complex multi-scale process that unites molecular level interactions with bulk foam characteristics. Foam drainage is primarily governed by the flow of liquid in the channels and junctions that form between bubbles, which are known as Plateau borders (PBs) and nodes respectively. Existing theoretical work predicts the surface rheology of the PB and node air-liquid interface to influence liquid flow rates; however, direct experimental observations of this phenomenon remain scarce.

Fabrication and Utilization of Bifunctional Protein/Polysaccharide Coprecipitates for the Independent Codelivery of Two Model Actives from Simple Oil-in-Water Emulsions.

Aside from single active microencapsulation, there is growing interest in designing structures for the coencapsulation and codelivery of multiple species. Although currently achievable within solid systems, significant challenges exist in realizing such functionality in liquid formulations. The present study reports on a novel microstructural strategy that enables the coencapsulation and corelease of two actives from oil-in-water emulsions.

The role of surface active species in the fabrication and functionality of edible solid lipid particles.

Lipid particles are very promising candidates for utilisation as Pickering stabilisers, and fabrication of these species has been attracting considerable academic and industrial research. Nonetheless, current understanding of these systems is hindered by the fact that, as a whole, studies reporting on the fabrication and Pickering utilisation of lipid particles vary significantly in processing conditions being utilised and formulation parameters considered. The present study investigates, under well-controlled processing and formulation conditions, the fabrication of edible lipid particles from two lipid sources in the presence of two different types of amphiphilic species (surfactant or protein) via melt-emulsification and subsequent crystallisation.

Food-grade Pickering emulsions stabilised with solid lipid particles.

Aqueous dispersions of tripalmitin particles (with a minimum size of 130 nm) were produced, via a hot sonication method, with and without the addition of food-grade emulsifiers. Depending on their relative size and chemistry, the emulsifiers altered the properties of the fat particles (e.g.

Designing food structures for nutrition and health benefits.

In addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the gastrointestinal (GI) tract, over and above simple nutrition.

Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches.

Modern emulsion processing technology is strongly influenced by the market demands for products that are microstructure-driven and possess precisely controlled properties. Novel cost-effective processing techniques, such as membrane emulsification, have been explored and customised in the search for better control over the microstructure, and subsequently the quality of the final product. Part A of this review reports on the state of the art in membrane emulsification techniques, focusing on novel membrane materials and proof of concept experimental set-ups.

Advances in membrane emulsification. Part B: recent developments in modelling and scale-up approaches.

Membrane emulsification is a promising process for formulating emulsions and particulates. It offers many advantages over conventional 'high-shear' processes with narrower size distribution products, higher batch repeatability and lower energy consumption commonly demonstrated at a small scale. Since the process was first introduced around 25 years ago, understanding of the underlying mechanisms involved during microstructure formation has advanced significantly leading to the development of modelling approaches that predict processing output; e.

Designing colloidal structures for micro and macro nutrient content and release in foods.

We report on how edible nano-emulsions can be designed and produced in order to remain stable on storage. Edible nano-emulsions can potentially be used to target and control delivery of micronutrients to the human gastrointestinal tract. A class of microstructures that offers enormous potential in foods is duplex (or double) emulsions.