Localized lipid autoxidation initiated by two-photon irradiation within single oil droplets in oil-in-water emulsions.

The initiation of lipid autoxidation within single oil droplets in Tween-20-stabilized oil-in-water emulsion was achieved by highly focused two-photon (2P) irradiation at excitation wavelength (λex) 700 nm. The radical formation was enhanced by inclusion of the photo-cleavable radical initiator di-tert-butyl peroxide (DTBP) into the droplets, and demonstrated with confocal microscopy using radical-sensitive probe BODIPY(665/676). The radical chain reactions progressed up to 60 μm; however, there were no indications of oxidation in neighboring droplets demonstrating that radicals and oxidized probe molecules were not able to migrate between oil droplets.

The effect of butter grains on physical properties of butter-like emulsions.

Milk fat exists as globules in its natural state in milk. The potential of using globular fat to modulate the rheological properties and crystallization behavior in butter-like emulsions was studied in the present work. We conducted a comparative study of butter-like emulsions, with a fat phase consisting of 0, 10, 25, 50, or 100% anhydrous milk fat (AMF), the remaining fat being butter grains, and all samples containing 20% water, to obtain systematic variation in the ratio of globular fat.

The Effective Factors on the Structure of Butter and Other Milk Fat-Based Products.

Butter and other milk fat-based products are valuable products for the dairy industry due to their unique taste, their textural characteristics, and nutritional value. However, an increased consumer demand for low-fat-based products increases the need for an increased essential understanding of the effective factors governing the structure of milk fat-based products. Today, 2 manufacturing techniques are available: the churning method and the emulsification method.

Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment.

The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during storage and presence of fat globules vs. no fat globules was examined in laboratory scale produced butter. X-ray diffraction and differential scanning calorimetry was used to study crystallization behaviour and nuclear magnetic resonance to measure solid fat content and water droplet size distribution.

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment.

The combined effect of high pressure processing (HPP) (400, 600 and 800 MPa) and carrot fibre (CF) and potato starch (PS) on low salt (1.2%) pork sausages was investigated and compared with high (1.8%) salt sausages.

Transparent films based on PLA and montmorillonite with tunable oxygen barrier properties.

Polylactide (PLA) is viewed as a potential material to replace synthetic plastics (e.g., poly(ethylene terephthalate) (PET)) in food packaging, and there have been a number of developments in this direction.

Acute effect of alginate-based preload on satiety feelings, energy intake, and gastric emptying rate in healthy subjects.

Viscous dietary fibers such as sodium alginate extracted from brown seaweed have received much attention lately for their potential role in energy regulation through the inhibition of energy intake and increase of satiety feelings. The aim of our study was to investigate the effect on postprandial satiety feelings, energy intake, and gastric emptying rate (GER), by the paracetamol method, of two different volumes of an alginate-based preload in normal-weight subjects. In a four-way placebo-controlled, double-blind, crossover trial, 20 subjects (age: 25.

Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages.

In order to investigate the synergistic cooperation between high pressure treatment (HP) and carrot dietary fibre, two formulations of pork sausages containing different percentage of carrot dietary fibre were pressurized at 500 and 600 MPa, for 1 second, 3, 6, and 9 min at 40, 50, and 60 °C. HP treatments significantly increase Young's Modulus and affect Hencky strain values. We conclude that HP processing and carrot dietary fibre markedly improved emulsion strength resulting in firm sausages.

Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.

Effects of substituting native beta-lactoglobulin B (beta-lactoglobulin) with heat-treated beta-lactoglobulin as emulsifier in oil in water emulsions were investigated. The emulsions were prepared with a dispersed phase volume fraction of Phi=0.6, and accordingly, oil droplets rather closely packed.

Interfacial and molecular properties of high-pressure-treated beta-lactoglobulin B.

Interfacial properties of beta-lactoglobulin B subjected to hydrostatic pressures up to 400 MPa were studied by measuring surface pressure at the air/water interface and the elastic interfacial shear modulus at the oil/water interface. The surface hydrophobicity of pressurized beta-lactoglobulin was determined by an 1-anilino-naphthalene-8-sulfonate assay and exposure of free thiol groups using the Ellman assay. The molar mass of pressure-induced oligomers was measured using a combination of size exclusion chromatography, light scattering, and refractive index measurements.