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Pea proteins are gaining increased interest from both the food industry as well as from consumers. Pea protein isolates (PPI) excel at forming meat-like textures upon heating while pea protein concentrates (PPC) are more challenging to transform into highly sought-after foods. PPCs are richer in dietary fibers (DF) and are more sustainable to produce than PPI. In this work, degradative enzymes were used to modify the functionality of PPC-water blends with a focus on texturization upon heating. Three enzyme solutions containing β -glucanases, hemicellulases, pectinases, xylanase, and cellulases were added to 65 wt% PPC blends. The effect of these enzymatic pretreatments was measured by monitoring the torque in a mixing reactor during blending, differential scanning calorimetry (DSC), high-pressure shear rheology (HPSR), and DF content and size analysis. Four endothermic peaks were detected in the DSC thermograms of PPC, namely at 63 °C, 77 °C, 105 °C and 123 °C. The first three peaks were attributed to phase transition and gelation temperatures of the starches and proteins constituting PPC. No endothermic peaks were measured for PPI blends. Enzyme solutions containing β -glucanases, hemicellulases, pectinases, and xylanases increased the endothermic energy of all peaks, hinting at an effect on the gelation properties of PPC. The same enzymes decreased the resistance to flow of PPC blends and induced a shift of the weight average molecular weight (Mw) distribution of soluble dietary fibers (SDF) towards smaller values while increasing the fraction of SDF by decreasing the insoluble dietary fiber (IDF) content. The solution containing cellulases did not change the DSC results or the viscosity of the PPC mixture, nor did it affect the IDF and SDF contents. On the other hand HPSR measurements of heated PPC samples up to 125 °C showed that all tested enzyme solutions decreased the complex viscosity of PPC-water blends to values similar to PPI-water blends. We demonstrated that degradative enzymes can enhance the functionality of less refined protein-rich ingredients based on pea and other vegetal sources. Using optimized enzyme blends for targeted applications can prove to be a key changer in the development and improvement of sustainable protein-rich foods., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Chocolate production faces nutritional, environmental and socio-economic challenges present in the conventional cocoa value chain. Here we developed an approach that addresses these challenges by repurposing the often-discarded pectin-rich cocoa pod endocarp and converting it into a gel. This is done using cocoa pulp juice concentrate to replace traditional sugar from sugar beets. Although swelling of fibres, proteins and starches can limit gel incorporation, our proposed chocolate formulation contains up to 20 wt% gel. It also has comparable sweet taste as traditional chocolate while offering improved nutritional value with higher fibre and reduced saturated fatty acid content. A cradle-to-factory life cycle assessment shows that large-scale production of this chocolate could reduce land use and global warming potential compared with average European dark chocolate production. The process also provides opportunities for diversification of farmers' income and technology transfer, offering potential socio-economic benefits for cocoa-producing regions., (© 2024. The Author(s).)

In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layered, cube-in-cube, and sandwich structures, exhibited less sensory differences compared to the homogeneous control. Nonetheless, structures with hazelnut oil-rich outer layers resulted in an 11% increase in sweetness perception, even without sugar gradients. This suggests that tastant release plays a more critical role than structural complexity in modifying sweetness perception. This research highlights the efficacy of simpler multiphase structures, such as sandwich designs, which offer sensory enhancements comparable to those of more complex designs but with reduced manufacturing effort, thus providing viable options for industrial-scale production., (© 2024. The Author(s).)

The rising demand for plant-based meat analogues as alternatives to animal products has sparked interest in understanding the complex interplay between their structural and mechanical properties. The ability to manipulate the processing parameters and protein blend composition offers fundamental insights into the texturization process and holds economic and sustainable implications for the food industry. Consequently, the correlation between mechanical and structural properties in meat analogues is crucial for achieving consumer satisfaction and successful market penetration, providing comprehensive insights into the textural properties of meat analogues and their potential to mimic traditional animal produce. Our study delves into the relationship between structural and mechanical anisotropy in meat analogues produced using high moisture extrusion cooking, which involves blending protein, water, and other ingredients, followed by a controlled heating and cooling process to achieve a fibrous texture akin to traditional meat. By employing techniques such as scanning small-angle X-ray scattering, scanning electron microscopy, and mechanical testing we investigate the fibrous structure and its impact on the final texture of meat analogues. We show that textural and structural anisotropy is reflected on the mechanical properties measured using tensile and dynamic mechanical techniques. It is demonstrated that the calculated anisotropy indexes, a measure for the degree of textural and structural anisotropy, increase with increasing protein content. Our findings have significant implications for the understanding and development of plant-based meat analogues with structures that can be tuned to closely resemble the animal meat textures of choice, thereby enabling consumers to transition to more sustainable dietary choices while preserving familiar eating habits., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Meat-like foods based on plant protein sources are supposed to be a solution for a more sustainable sustenance of the world population while also having a great potential to reduce the impact on climate change. However, the transition from animal-based products to more climate-friendly alternatives can only be accomplished when consumers' acceptance of plant-based alternatives is high. This article introduces a novel micro-foaming process for texturized High-Moisture Meat Analogues (HMMA) conferring enhanced structural properties and a new way to tailor the mechanical, appearance and textural characteristics of such products. First, the impact of nitrogen injection and subsequent foaming on processing pressures, temperatures and mechanical energy were assessed using soy protein concentrate and injecting nitrogen fractions in a controlled manner in the range of 0 wt% to 0.3 wt% into the hot protein melt. Direct relationships between related extrusion parameters and properties of extruded HMMAs were established. Furthermore, optimized processing parameters for stable manufacturing conditions were identified. Secondly, so produced HMMA foams were systematically analyzed using colourimetry, texture analysis, X-ray micro-tomography (XRT) and by performing water and Preprint submitted to Innovative Food Science and Emerging Technologies June 17, 2023 oil absorption tests. These measurements revealed that perceived lightness, textural hardness, cohesiveness and overrun can be tailored by adapting the injected N 2 concentrations provided that the gas holding capacity of the protein matrix is high enough. Moreover, the liquid absorption properties of the foamed HMMA were greatly optimized. XRT measurements showed that the porosity at the center of the extrudate strands was the highest. The largest porosity of 53% was achieved with 0.2 wt% N 2 injection, whilst 0.3 wt% N 2 lead to destructuration of the HMMA foam structure through limited gas dispersion and wall slip layer formation. The latter can, nonetheless, be improved by adapting the processing parameters. All in all, this novel extrusion microfoaming process opens new possibilities to enhance the structural properties of plant-based HMMA and ultimately, consumers' acceptance., Competing Interests: We wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome. We confirm that the manuscript has been read and approved by all named authors and that there are no other persons who satisfied the criteria for authorship but are not listed. We further confirm that the order of authors listed in the manuscript has been approved by all of us. We further confirm that we have given due consideration to the protection of intellectual property associated with this work and that there are no impediments to publication, including the timing of publication, with respect to intellectual property. In so doing we confirm that we have followed the regulations of our institutions concerning intellectual property. We understand that the Corresponding Author is the sole contact for the Editorial process (including Editorial Manager and direct communications with the office). He is responsible for communicating with the other authors about progress, submissions of revisions and final approval of proofs. We confirm that we have provided a current and correct email address which is accessible by the Corresponding Author., (© 2023 Published by Elsevier B.V.)

Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample's center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Specifically, an amplification of sweetness perception by up to 300% was observed, irrespective of dot pattern or consumption time, when compared to samples where thaumatin was uniformly distributed throughout the bulk. However, when thaumatin was concentrated solely at the sample center, maximum sweetness perception decreased by 24%. Conclusively, both the proximity of thaumatin to taste receptors and its spatial distribution, governed by different dot arrangements, significantly influenced taste responsiveness. These findings present a more effective technique to substantially enhance sweetness perception compared to traditional manufacturing techniques. This method concurrently allows for sensorial and visual customization of products. The implications of this study are far-reaching, opening avenues for industrially relevant AM applications, and innovative approaches to study taste formation and perception during oral processing of foods., (© 2023. Springer Nature Limited.)

The crystallization behavior of lipids is relevant in many fields such as adipose tissue formation and regeneration, forensic investigations and food production. Using a lipid model system composed of triacylglycerols, we study the formation of crystalline structures under laminar shear flows across various length scales by polarized light-, scanning electron-, and atomic force microscopy, as well as laser diffraction spectroscopy. The shear rate during crystallization γ̇ cryst influences the acyl-chain length structure and promotes domain growth into the flow direction thereby transforming the crystallites from oblate into prolate particles. Concentration dependent aggregation of crystallites into clusters is the rate limiting step for floc and floc network formation. At high γ̇ cryst , fast crystallite cluster formation at smaller equilibrium diameters is promoted. The high crystallite cluster concentration induces their aggregation into flocs which form weak networks. At low γ̇ cryst , floc generation is limited by the low amount of crystallite clusters leading to slow growth of larger flocs and forming of strong networks. The findings in this work have potential implications ranging from the design of injectable soft tissue fillers for adipose tissue regeneration, to the crystalline network formation in microorganism derived lipids, up to a more energy-efficient production of chocolate confectionery., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022. Published by Elsevier Inc.)

The rheology of triacylglycerol (TAG) crystal-melt suspensions (CMSs) consisting of anhydrous milk fat (AMF), cocoa butter (CB), and palm kernel oil (PKO) as function of crystallization shear rate  cryst and crystal volume fraction Φ SFC is investigated by in-line ultrasound velocity profiling - pressure difference (UVP-PD) rheometry. Measurements up to Φ SFC = 8.8% are presented. Below the percolation threshold Φ c , no yield stress τ 0 is observed and the viscosity η scales linearly with Φ SFC . Above Φ c , a non-linear dependency of both τ 0 and η as function of Φ SFC is apparent. For AMF and CB, the increase in  cryst leads to a decrease in η and τ 0 as function of Φ SFC , whereas for PKO based CMSs the opposite is the case. Scanning electron microscopy (SEM) and polarized light microscopy (PLM) relate these rheological findings to the microstructure of the investigated CMSs by taking the effective aspect ratio a eff and the concept of the effective crystal volume fraction Φ effSFC into account. Foam formation by dynamically enhanced membrane foaming (DEMF) is performed directly after crystallization and reveals that depending on the CMS rheology and crystallite-, crystallite cluster- and crystal floc microstructure, a wide range of gas volume fractions between 0.05-0.6 are achievable.

Fluid interfaces, i.e. the boundary layer of two liquids or a liquid and a gas, play a vital role in physiological processes as diverse as visual perception, oral health and taste, lipid metabolism, and pulmonary breathing. These fluid interfaces exhibit a complex composition, structure, and rheology tailored to their individual physiological functions. Advances in interfacial thin film techniques have facilitated the analysis of such complex interfaces under physiologically relevant conditions. This allowed new insights on the origin of their physiological functionality, how deviations may cause disease, and has revealed new therapy strategies. Furthermore, the interactions of physiological fluid interfaces with exogenous substances is crucial for understanding certain disorders and exploiting drug delivery routes to or across fluid interfaces. Here, we provide an overview on fluid interfaces with physiological relevance, namely tear films, interfacial aspects of saliva, lipid droplet digestion and storage in the cell, and the functioning of lung surfactant. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe therapies and drug delivery approaches targeted at fluid interfaces. STATEMENT OF SIGNIFICANCE: Fluid interfaces are inherent to all living organisms and play a vital role in various physiological processes. Examples are the eye tear film, saliva, lipid digestion & storage in cells, and pulmonary breathing. These fluid interfaces exhibit complex interfacial compositions and structures to meet their specific physiological function. We provide an overview on physiological fluid interfaces with a focus on interfacial phenomena. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe novel therapies and drug delivery approaches targeted at fluid interfaces. This sets the scene for ocular, oral, or pulmonary surface engineering and drug delivery approaches., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2021 The Authors. Published by Elsevier Ltd.. All rights reserved.)

An open-porous protein sponge with mixed wettability is presented made entirely from whey proteins and with promising applications in biomedicine, pharmaceutical, and food industry. The fabrication relies on an additive-free, clean and scalable process consisting of foaming followed by controlled microwave-convection drying. Volumetric heating throughout the matrix induced by microwaves causes fast expansion and elongation of the foam bubbles, retards crust formation and promotes early protein denaturation. These effects counteract collapse and shrinkage typically encountered in convection drying of foams. The interplay of high protein content, tailored gas incorporation and controlled drying result in a dried structure with dual-scale porosity composed of open macroscopic elongated foam bubbles and microscopic pores in the surrounding solid lamellae induced by water evaporation. Due to the insolubility and mixed wettability of the denatured protein network, polar and non-polar liquids are rapidly absorbed into the interconnected capillary system of the sponge without disintegrating. While non-watery liquids penetrate the pores by capillary suction, water diffuses also into the stiff protein matrix, inducing swelling and softening. Consequently, the water-filled soft sponge can be emptied by compression and re-absorbs any wetting liquid into the free capillary space.

Crust treatments, namely edible bread coatings, enzymatic crust modification and chemical crust modification, were introduced with the intention to minimize bread water loss during ambient storage. It was observed that compared to the treated bread, the untreated bread had significantly higher weight loss and crumb firmness after 14 days of ambient storage. A large array of materials was tested, among which hydrophobic coatings were shown to have the highest moisture barrier efficiency. In particular, the 20% candelilla wax coating (solution of 20% candelilla wax in sunflower oil), 20% beeswax coating (solution of 20% beeswax in sunflower oil) and HPMC oleogel coating (coating containing hydroxypropyl methyl cellulose oleogel) were proved to be most effective, thanks to their low affinity with water and low water vapor permeability. The application of the 20% candelilla wax coating resulted in reductions of the bread weight loss from about 30 to 13% and the crumb firmness from above 500 to 34 ​N after a storage period of 14 days. In addition, it was noted that the enzymatic and chemical crust modifications yielded moderately good results, but showed a significantly altered appearance of the bread crust., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2021 The Author(s).)

Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Particle size reduction can affect both technofunctional and nutrition-related properties. Therefore, in this study, wet milling and cryogenic milling, two techniques that showed potential for extreme particle size reduction, were used. The effect of the milling techniques, performed on laboratory and large scale, was evaluated on the structure and physicochemical properties of wheat bran. With a median particle size (d 50 ) of 6 µm, the smallest particle size was achieved with cryogenic milling on a laboratory scale. Cryogenic milling on a large scale and wet milling on laboratory and large scale resulted in a particle size reduction to a d 50 of 28-38 µm. In the milled samples, the wheat bran structure was broken down, and almost all cells were opened. Wet milling on laboratory and large scale resulted in bran with a more porous structure, a larger surface area and a higher capacity for binding water compared to cryogenic milling on a large scale. The extensive particle size reduction by cryogenic milling on a laboratory scale resulted in wheat bran with the highest surface area and strong water retention capacity. Endogenous enzyme activity and mechanical breakdown during the different milling procedures resulted in different extents of breakdown of starch, sucrose, β-glucan, arabinoxylan and phytate. Therefore, the diverse impact of the milling techniques on the physicochemical properties of wheat bran could be used to target different technofunctional and health-related properties.

Crystalline glycerides play an important role in the formation of multiphase systems such as emulsions and foams. The stabilization of oil/water interfaces by glyceride crystals has been extensively studied compared to only few studies which have been dedicated to oil/air interfaces. This study investigates the crystallization and network formation of tripalmitin (TP) and monopalmitin (MP) at the middle-chain triglyceride (MCT) oil/air interface. TP crystals were found to crystallize in the bulk before aggregating as large rectangular crystal conglomerates at the MCT oil/air interface. This leads to the slow formation of a plastic deformable, macroscopic crystal layer with high interfacial rheological moduli. MP crystals form directly at the MCT oil/air interface resulting in a comparatively fast formation of an elastic deformable network. Crystals with tentacle-like morphology were found to be responsible for the network elasticity. In this work, we show how interfacial crystallization dynamics and mechanical strength can be linked to the molecular structure and crystallization behavior of glyceride crystals.

The enzyme laccase is a copper-containing oxidoreductase with the ability to oxidize a wide range of substrates, such as ferulic acid. Thus, the ferulic acid-containing sugar beet pectin (SBP) can be cross-linked through laccase-mediated oxidation. As cross-linking increases viscosity, it could be applied to stabilize SBP-containing foams. In this study, laccase-mediated cross-linking of SBP was investigated under conditions of a high-pressure foaming process. Shear, presence of CO 2 , and pressure were simulated in a rheometer equipped with a high-pressure cell. At rest, addition of laccase to SBP solution led to the formation of a stiff gel. Application of shear upon mixing of laccase and SBP solution decreased the storage modulus with increasing shear duration and shear rate. This can be attributed to the formation of a fluid gel. However, when shear was stopped before all available ferulic acid groups were cross-linked, a stronger and more coherent network was formed. Pressure exerted by CO 2 did not affect cross-linking. Additionally, this approach was tested in a stirred high-pressure vessel where SBP was foamed through CO 2 dissolution under pressure and shear followed by controlled pressure release. While pure SBP foam was highly unstable, addition of laccase decelerated collapse. Highest stability was reached when laccase and SBP were mixed prior to depressurization. At the point of foam formation, the continuous phase was thereby viscous enough to increase foam stability. At the same time, continuation of cross-linking at rest caused gel templating of the foam structure.

Chia seeds and their mucilage gels provide a nutritionally and functionally promising ingredient for the food and pharmaceutical industry. Application and utilization of the gel remain limited due to the tightly adhesion of the mucilage to the seeds, which affects the organoleptic properties, control of concentration and structuring possibilities. To exploit the full potential of chia mucilage gels as a functional ingredient calls for separation and purification of the gel. Herein, the gel was extracted by centrifugation and characterized rheologically and microscopically to link the viscoelastic properties to the structural properties. Subsequently, the gel was dried employing three different methods for facilitated storage and prolonged shelf life. The dried gels were readily soluble and its viscoelastic properties were fully regenerated upon rehydration demonstrating its potential to envisage industrial applications. The viscoelastic chia mucilage demonstrated shear-thinning behavior with complete relaxation upon stress removal. The gel's elasticity was enhanced with increasing mucilage concentration resulting in a highly tunable system. The extractable and rehydratable functional chia gel is a viable candidate as additive for the development of products requiring specific viscoelastic properties. Addition of the gel enhances the nutritional profile without interfering with the organoleptic properties.

Intermediate filaments (IFs) are known for their extensibility, flexibility, toughness, and their ability to hydrate. Using keratin-like IFs obtained from slime fibers from the invertebrate Atlantic hagfish ( Myxine glutinosa), films were produced by drop-casting and coagulation on the surface of a MgCl 2 buffer. Drop-casting produced self-supporting, smooth, and dense films rich in β-sheets (61%), whereas coagulation formed thin, porous films with a nanorough surface and a lower β-sheet content (51%). The films hydrated and swelled immediately when immersed in water and did not dissolve. X-ray diffraction showed that the β-crystallites remained stable upon hydration, that swelling presumably happens in the amorphous C-terminal tail-domains of the IFs, and that high salt conditions caused a denser network mesh size, suggesting polyelectrolyte behavior. Hydration resulted in a roughly 1000-fold decrease in apparent Young's modulus from 10 9 to 10 6 Pa as revealed by atomic force microscopy nanoindentation. Nanoindentation-based power-law rheology and stress-relaxation measurements indicated viscoelasticity and a soft-solid hydrogel character for hydrated films, where roughly 80% of energy is elastically stored and 20% is dissipated. By pulling coagulation films from the buffer interface, macroscopic fibers with highly aligned IF β-crystals similar to natural hagfish fibers were produced. We propose that viscoelasticity and strong hydrogen bonding interactions with the buffer interface are crucial for the production of such long biomimetic fibers with aligned β-sheets. This study demonstrates that hagfish fiber IFs can be reconstituted into functional biomimetic materials that are stiff when dry and retain the ability to hydrate to become soft and viscoelastic when in water.

Enzymatic browning primarily affects fruits and vegetables but also occurs in wheat-based food. Herein, the browning behavior in wheat pastry dough was investigated aiming toward a targeted inhibitory treatment without influencing the pastry dough properties such as workability or taste. Dough discoloration is attributed to several subsequent enzyme-substrate reactions, which can selectively be inhibited by food additives. In most cases, an effective and lasting inhibition is only guaranteed by compounds acting upon multiple inhibition pathways. Despite their effectiveness, the unlimited use of commercial inhibitors is nondesirable due to necessary labeling, thus sustainable and natural inhibitors usually occurring as conventional food ingredients are of interest. It is shown that white wine combined with lemon juice revealed itself as an ideal combination for prevention of enzymatic browning in pastry dough.

Cellulose nanocrystals (CNCs) are an emerging natural material with the ability to stabilize fluid/fluid interfaces. Native CNC is hydrophilic and does not change the interfacial tension of the stabilized emulsion or foam system. In this study, rodlike cellulose particles were isolated from hemp and chemically modified to alter their hydrophobicity, i.e., their surface activity, which was demonstrated by surface tension measurements of the particles at the air/water interface. The buildup and mechanical strength of the interfacial structure were investigated using interfacial shear and dilatational rheometry. In contrast to most particle or protein-based interfacial adsorption layers, we observe in shear flow a Maxwellian behavior instead of a glasslike frequency response. The slow and reversible buildup of the layer and its unique frequency dependence indicate a weakly aggregated system, which depends on the hydrophobicity and, thus, on the contact angle of the CNC particles at the air/water interface. Exposed to dilatational flow, the weakly aggregated particles cluster and form compact structures. The interfacial structure generated by the different flow fields is characterized by the contact angle, immersion depth, and layer roughness obtained by neutron reflectometry with contrast variation while the size and local structural arrangement of the CNC particles were investigated by AFM imaging.

Reduced elasticity and high stickiness of gluten-free bread doughs are major issues regarding the industrial breadmaking process. In this work, we compared traditional batch mixing with a revised continuous extrusion process and extensively study the rheological properties of both doughs. Shear viscosities were measured offline with a capillary rheometer and inline at the extruder die over a large range of apparent shear rates. Data were corrected for entrance effects, wall slip and non-Newtonian flow behaviour. Good agreement between inline and offline measured viscosities were supplemented by amplitude and frequency sweep tests. The results highlight that this extrusion process fostered the production of gluten-free bread dough. We demonstrated that extrusion processing support the combined mixing, kneading, and moulding of gluten-free dough in one single unit. This fundamental study linked physical dough characterization with applied engineering and yielded the understanding and processing of corresponding products.

The defensive slime of hagfish consists of a polyanionic mucin hydrogel that synergistically interacts with a fiber network forming a coherent and elastic hydrogel in high ionic strength seawater. In seawater, the slime deploys in less than a second entrapping large quantities of water by a well-timed thread skein unravelling and mucous gel swelling. This rapid and vast hydrogel formation is intriguing, as high ionic strength conditions generally counteract the swelling speed and ratio of polyelectrolyte hydrogels. In this work we investigate the effect of ionic strength and seawater cations on slime formation dynamics and functionality. In the absence of ionic strength skeins swell radially and unravel uncontrolled, probably causing tangling and creating a confined thread network that entraps limited water. At high ionic strength skeins unravel, but create a collapsed and dense fiber network. High ionic strength conditions therefore seem crucial for controlled skein unraveling, however not sufficient for water retention. Only the presence of naturally occurring Ca 2+ or Mg 2+ -ions allowed for an expanded network and full water retention probably due to Ca 2+ -mediated vesicle rupture and cross-linking of the mucin. Our study demonstrates that hagfish slime deployment is a well-timed, ionic-strength, and divalent-cation dependent dynamic hydrogel formation process.

The use of oil-in-water emulsions for controlled lipid release is of interest to the pharmaceutical industry in the development of poorly water soluble drugs and also has gained major interest in the treatment of obesity. In this study, we focus on the relevant in vitro parameters reflecting gastric and intestinal digestion steps to reach a reliable in vitro-in vivo correlation for lipid delivery systems. We found that (i) gastric lipolysis determines early lipid release and sensing. This was mainly influenced by the emulsion stabilization mechanism. (ii) Gastric mucin influences the structure of charge-stabilized emulsion systems in the stomach, leading to destabilization or gel formation, which is supported by in vivo magnetic resonance imaging in healthy volunteers. (iii) The precursor structures of these emulsions modulate intestinal lipolysis kinetics in vitro, which is reflected in plasma triglyceride and cholecystokinin concentrations in vivo.

Ever-growing demand for gluten-free products calls for the development of novel food processing techniques to widen the range of existing baked goods. Extensive research has been targeted towards recipe optimization, widely neglecting the tailoring potential of process-induced structuring of gluten-free raw materials. Herein, we address this shortcoming by demonstrating the potential of rubbery milling for the generation of structure and techno-functionality in breads obtained from a variety of rice flour types. Moisture and temperature induced state transitions during milling were exploited to tailor the physicochemical properties of the flour. Moisture addition during conditioning of the different rice varieties and milling in the rubbery state considerably decreased starch damage due to more gentle disintegration. The degree of starch damage dictated the water absorption capacity of the rice flour types. Flour types with reduced starch damage upon milling offered lower dough densities, yielding bread loafs with a higher volume and better appearance. The choice of rice variety enables fine-tuning of the final product quality by influencing the dough viscoelasticity, which defines the final loaf volume. Whole grain rice flour dramatically increased the loaf volume, whilst simultaneously offering nutritional benefits. Combining the proposed functionalised flour types with current and future advances in product recipes paves the way towards optimised gluten-free goods.

Hydrogels delivering on-demand tailorable optical properties are formidable smart materials with promising perspectives in numerous fields, including the development of modern sensors and switches, the essential quality criterion being a defined and readily measured response to environmental changes. Lanthanide ion (Ln 3+ )-chelating bicelles are interesting building blocks for such materials because of their magnetic responsive nature. Imbedding these phospholipid-based nanodiscs in a magnetically aligned state in gelatin permits an orientation-dependent retardation of polarized light. The resulting tailorable anisotropy gives the gel a well-defined optical signature observed as a birefringence signal. These phenomena were only reported for a single bicelle-gelatin pair and required high magnetic field strengths of 8 T. Herein, we demonstrate the versatility and enhance the viability of this technology with a new generation of aminocholesterol (Chol-NH 2 )-doped bicelles imbedded in two different types of gelatin. The highly magnetically responsive nature of the bicelles allowed to gel the anisotropy at commercially viable magnetic field strengths between 1 and 3 T. Thermoreversible gels with a unique optical signature were generated by exposing the system to various temperature conditions and external magnetic field strengths. The resulting optical properties were a signature of the gel's environmental history, effectively acting as a sensor. Solutions containing the bicelles simultaneously aligning parallel and perpendicular to the magnetic field directions were obtained by mixing samples chelating Tm 3+ and Dy 3+ . These systems were successfully gelled, providing a material with two distinct temperature-dependent optical characteristics. The high degree of tunability in the magnetic response of the bicelles enables encryption of the gel's optical properties. The proposed gels are viable candidates for temperature tracking of sensitive goods and provide numerous perspectives for future development of tomorrow's smart materials and technologies.

Bicelles are tunable disk-like polymolecular assemblies formed from a large variety of lipid mixtures. Applications range from membrane protein structural studies by nuclear magnetic resonance (NMR) to nanotechnological developments including the formation of optically active and magnetically switchable gels. Such technologies require high control of the assembly size, magnetic response and thermal resistance. Mixtures of 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC) and its lanthanide ion (Ln 3+ ) chelating phospholipid conjugate, 1,2-dimyristoyl-sn-glycero-3-phospho-ethanolamine-diethylene triaminepentaacetate (DMPE-DTPA), assemble into highly magnetically responsive assemblies such as DMPC/DMPE-DTPA/Ln 3+ (molar ratio 4:1:1) bicelles. Introduction of cholesterol (Chol-OH) and steroid derivatives in the bilayer results in another set of assemblies offering unique physico-chemical properties. For a given lipid composition, the magnetic alignability is proportional to the bicelle size. The complexation of Ln 3+ results in unprecedented magnetic responses in terms of both magnitude and alignment direction. The thermo-reversible collapse of the disk-like structures into vesicles upon heating allows tailoring of the assemblies' dimensions by extrusion through membrane filters with defined pore sizes. The magnetically alignable bicelles are regenerated by cooling to 5 °C, resulting in assembly dimensions defined by the vesicle precursors. Herein, this fabrication procedure is explained and the magnetic alignability of the assemblies is quantified by birefringence measurements under a 5.5 T magnetic field. The birefringence signal, originating from the phospholipid bilayer, further enables monitoring of polymolecular changes occurring in the bilayer. This simple technique is complementary to NMR experiments that are commonly employed to characterize bicelles.

Cohesiveness and flowability of particulated food systems is of particular interest in the oral processing and swallowing of food products, especially for people suffering from dysphagia. Although cohesiveness of a bolus is an essential parameter in swallowing, a robust technique for objective measurement of cohesiveness of particulated semi- or soft-solids is still lacking. In our approach the ring shear tester is used to measure the cohesiveness and flowability of a model particulated food system based on fresh green pea powders and pastes with controlled moisture content. The focus is on how the cohesiveness and flowability of dry pea particles change as they absorb moisture, swell and soften, while continuously agglomerating until a paste like bolus is achieved. Differently hydrated pea powders start to granulate with increasing moisture content resulting in decreasing flowability and increasing cohesiveness until a critical moisture content of approximately 73 wt% is reached. Above the critical moisture content, cohesiveness starts to decrease and flowability increases, i.e. indicating the transition into the rheological domain of concentrated suspension flow. Besides moisture content we also show that water adsorption capacity i.e. hydration properties and resulting degree of particle softness tremendously influences the flowability factor and cohesiveness of powder systems. Thus ring shear tester can be used to provide guidelines for food paste formulation with controlled cohesiveness.

Quantifying the impact of environmental physicochemical changes on the microstructure of lipid delivery systems is challenging. Therefore, we have developed a methodology to quantify the coalescence of oil-in-water emulsion droplets during lipid digestion in situ on a single droplet level. This technique involves a custom-made glass microfluidic platform, in which oil droplets can be trapped as single droplets, or several droplets per trap. The physicochemical environment can be controlled, and droplet digestion, as well as coalescence, can be visualized. We show that the exchange of the physicochemical conditions in the entire reaction chamber can be reached in under 30 s. Microparticle image velocimetry allowed mapping of the flow profile and demonstrated the tuneability of the shear profile in the device. The extraction of quantitative information regarding the physical characteristics of the droplets during digestion was performed using an automated image analysis throughout the digestion process. Therefore, we were able to show that oil-in-water emulsions stabilized by proteins coalesced under human gastric conditions. This coalescence delayed the overall lipid digestion kinetics. The droplets that coalesced during digestion were hydrolyzed 1.4 times slower than individually trapped droplets. Thus, the microstructural evolution of lipid delivery systems is a crucial factor in lipid digestion kinetics. This novel technique allows the simultaneous quantification of the impact that the physicochemical environment has on both the lipid droplet microstructure and the lipid release patterns.

Cholesterol (Chol-OH) and its conjugates are powerful molecules for engineering the physicochemical and magnetic properties of phospholipid bilayers in bicelles. Introduction of aminocholesterol (3β-amino-5-cholestene, Chol-NH 2 ) in bicelles composed of 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC) and the thulium-ion-chelating phospholipid 1,2-dimyristoyl-sn-glycero-3-phospho-ethanolamine-diethylene triaminepentaacetate (DMPE-DTPA/Tm 3+ ) results in unprecedented high magnetic alignments by selectively tuning the magnetic susceptibility Δχ of the bilayer. However, little is known on the underlying mechanisms behind the magnetic response and, more generally, on the physicochemical forces governing a Chol-NH 2 doped DMPC bilayer. We tackled this shortcoming with a multiscale bottom-up comparative investigation of Chol-OH and Chol-NH 2 mixed with DMPC. First, simplified monolayer models on a Langmuir trough were employed to compare the two steroid molecules at various contents in DMPC. In a second step, a molecular dynamics (MD) simulation allowed for a more representative model of the bicelle bilayer while monitoring the amphiphiles and their interactions on the molecular level. In a final step, we moved away from the models and investigated the effect of temperature on the structure and magnetic alignment of Chol-NH 2 doped bicelles by SANS. The DMPC/steroid monolayer studies showed that Chol-OH induces a larger condensation effect than Chol-NH 2 at steroid contents of 16 and 20 mol %. However, this tendency was inversed at steroid contents of 10, 30, and 40 mol %. Although the MD simulation with 16 mol % steroid revealed that both compounds induce a liquid-ordered state in DMPC, the bilayer containing Chol-NH 2 was much less ordered than the analogous system containing Chol-OH. Chol-NH 2 underwent significantly more hydrogen bonding interactions with neighboring DMPC lipids than Chol-OH. It seems that, by altering the dynamics of the hydrophilic environment of the bicelle, Chol-NH 2 changes the crystal field and angle of the phospholipid-lanthanide DMPE-DTPA/Tm 3+ complex. These parameters largely determine the magnetic susceptibility Δχ of the complex, explaining the SANS results, which show significant differences in magnetic alignment of the steroid doped bicelles. Highly magnetically alignable DMPC/Chol-NH 2 /DMPE-DTPA/Tm 3+ (molar ratio 16:4:5:5) bicelles were achieved up to temperatures of 35 °C before a thermoreversible rearrangement into nonalignable vesicles occurred. The results confirm the potential of Chol-NH 2 doped bicelles to act as building blocks for the development of the magnetically responsive soft materials of tomorrow.

Lanthanide ion (Ln 3+ ) chelating amphiphiles are powerful molecules for tailoring the magnetic response of polymolecular assemblies. Mixtures of 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC) and 1,2-dimyristoyl-sn-glycero-3-phospho-ethanolamine-diethylene triaminepentaacetate (DMPE-DTPA) complexed to Ln 3+ deliver highly magnetically responsive bicelles. Their magnetic properties are readily tuned by changing the bicellar size or the magnetic susceptibility Δχ of the bilayer lipids. The former technique is intrinsically bound to the region of the phase diagram guarantying the formation of bicelles. Methods aiming towards manipulating the Δχ of the bilayer are comparatively more robust, flexible and lacking. Herein, we synthesized a new Ln 3+ chelating phospholipid using glutamic acid as a backbone: DMPE-Glu-DTPA. The chelate polyhedron was specifically engineered to alter the Δχ, whilst remaining geometrically similar to DMPE-DTPA. Planar asymmetric assemblies hundreds of nanometers in size were achieved presenting unprecedented magnetic alignments. The DMPE-Glu-DTPA/Ln 3+ complex switched the Δχ, achieving perpendicular alignment of assemblies containing Dy 3+ and parallel alignment of those containing Tm 3+ . Moreover, samples with chelated Yb 3+ were more alignable than the Tm 3+ chelating counterparts. Such a possibility has never been demonstrated for planar Ln 3+ chelating polymolecular assemblies. The physico-chemical properties of these novel assemblies were further studied by monitoring the alignment behavior at different temperatures and by including 16 mol% of cholesterol (Chol-OH) in the phospholipid bilayer. The DMPE-Glu-DTPA/Ln 3+ complex and the resulting assemblies are promising candidates for applications in numerous fields including pharmaceutical technologies, structural characterization of membrane biomolecules by NMR spectroscopy, as contrasting agents for magnetic resonance imaging, and for the development of smart optical gels.

Hagfish produce vast amounts of slime when under attack. The slime is the most dilute hydrogel known to date, and is a highly interesting material for biomaterial research. It forms from a glandular secrete, called exudate, which deploys upon contact with seawater. To study slime formation ex vivo and to characterize its material properties, stabilization of the sensitive slime exudate is crucial. In this study, we compared the two main stabilization methods, dispersion in high osmolarity citrate/PIPES (CP) buffer and immersion in oil, and tested the influence of time, temperature and pH on the stability of the exudate and functionality of the slime. Using water retention measurements to assess slime functionality, we found that CP buffer and oil preserved the exudate within the first 5 hours without loss of functionality. For longer storage times, slime functionality decreased for both stabilization methods, for which the breakdown mechanisms differed. Stabilization in oil likely favored temperature-sensitive osmotic-driven swelling and rupture of the mucin vesicles, causing the exudate to gel and clump. Extended storage in CP buffer resulted in an inhibited unraveling of skeins. We suggest that a water soluble protein glue, which mediates skein unraveling in functional skeins, denatures and gradually becomes insoluble during storage in CP buffer. The breakdown was accentuated when the pH of the CP buffer was raised from pH 6.7 to pH 8.5, probably caused by increased denaturation of the protein glue or by inferior vesicle stabilization. However, when fresh exudate was mixed into seawater or phosphate buffer at pH 6-9, slime functionality was not affected, showing pH insensitivity of the slime formation around a neutral pH. These insights on hagfish exudate stabilization mechanisms will support hagfish slime research at a fundamental level, and contribute to resolve the complex mechanisms of skein unraveling and slime formation., Competing Interests: Competing interestsThe authors declare no competing or financial interests., (© 2017. Published by The Company of Biologists Ltd.)

Mixtures of 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC) and its lanthanide ion (Ln 3+ ) chelating phospholipid conjugate, 1,2-dimyristoyl-sn-glycero-3-phospho-ethanolamine-diethylene triaminepentaacetate (DMPE-DTPA), assemble into highly magnetically responsive polymolecular assemblies such as DMPC/DMPE-DTPA/Ln 3+ (molar ratio 4:1:1) bicelles. Their geometry and magnetic alignability is enhanced by introducing cholesterol into the bilayer in DMPC/Cholesterol/DMPE-DTPA/Ln 3+ (molar ratio 16:4:5:5). However, the reported fabrication procedures remain tedious and limit the generation of highly magnetically alignable species. Herein, a simplified procedure where freeze thawing cycles and extrusion are replaced by gentle heating and cooling cycles for the hydration of the dry lipid film was developed. Heating above the phase transition temperature T m of the lipids composing the bilayer before cooling back below the T m was essential to guarantee successful formation of the polymolecular assemblies composed of DMPC/DMPE-DTPA/Ln 3+ (molar ratio 4:1:1). Planar polymolecular assemblies in the size range of hundreds of nanometers are achieved and deliver unprecedented gains in magnetic response. The proposed heating and cooling procedure further allowed to regenerate the highly magnetically alignable DMPC/Cholesterol/DMPE-DTPA/Ln 3+ (molar ratio 16:4:5:5) species after storage for one month frozen at -18 °C. The simplicity and viability of the proposed fabrication procedure offers a new set of highly magnetically responsive lanthanide ion chelating phospholipid polymolecular assemblies as building blocks for the smart soft materials of tomorrow.

The magnetic susceptibility of lanthanide-chelating bicelles was selectively enhanced by introducing 3β-amino-5-cholestene (aminocholesterol, Chol-NH 2 ) in the bilayer. Unprecedented magnetic alignment of the bicelles was achieved without altering their size. An aminocholesterol conjugate (Chol-C 2 OC 2 -NH 2 ), in combination with different lanthanide ions, offers the possibility of fine-tuning the bicelle's magnetic susceptibility.

Bicelles composed of DMPC and phospholipids capable of chelating lanthanide ions, such as 1,2-dimyristoyl-sn-glycero-3-phospho-ethanolamine-diethylene triaminepentaacetate (DMPE-DTPA), are highly tunable magnetically responsive soft materials. Further doping of these systems with cholesterol-DTPA conjugates complexed to a lanthanide ion considerably enhances the bicelle's size and magnetic alignability. The high value of these cholesterol conjugates for bicelle design remains largely unexplored. Herein, we examine how molecular structural alterations within the cholesterol-DTPA conjugates lead to contrasting self-assembled polymolecular aggregate structures when incorporated into DMPC/DMPE-DTPA/Tm(3+) bilayers. The nature of the linker connecting the DTPA-chelating moiety to the sterol backbone is examined by synthesizing conjugates of various linker lengths and polarities. The incorporation of these compounds within the bilayer results in polymolecular aggregate geometries of higher curvature. The increasing degrees of freedom for conformational changes conveyed to the chelator headgroup with increasing linker atomic length reduce the cholesterol-DTPA conjugate's critical packing parameter. Consequently, an inverse correlation between the number of carbon atoms in the linker and the bicelle radius is established. The introduction of polarity into the carbon chain of the linker did not cause major changes in the polymolecular aggregate architecture. Under specific conditions, the additives permit the formation of remarkably temperature-resistant bicelles. The versatility of design offered by these amphiphiles gives rise to new and viable tools for the growing field of magnetically responsive soft materials.

An osmotic imbalance between the two water phases of multiple water-in-oil-in-water (W1/O/W2) emulsions results in either emulsion swelling or shrinking due to water migration across the oil layer. Controlled mass transport is not only of importance for emulsion stability but also allows transient emulsion thickening or the controlled release of encapsulated substances, such as nutriments or simply salt. Our prior work has shown that mass transport follows two sequential stages. In the first stage, the oil-phase structure is changed in a way that allows rapid, osmotically driven water transport in the second, osmotically dominated stage. These structural changes in the oil layer are strongly facilitated by the spontaneous formation of tiny water droplets in the oil phase, induced by the oil-soluble surfactant, i.e., polyglycerol polyricinoleate (PGPR). This study provides a simple method based on microscopy image analysis, allowing a detailed investigation of spontaneous W/O emulsification. It quantitatively describes the volume of droplets generated and the rate of droplet creation. Moreover, it describes the effect of spontaneous W/O emulsification on the swelling kinetics of microfluidic processed W1/O/W2 emulsions. Two different concentration regimes of the oil-soluble surfactant are identified: below a critical concentration the overall water transport rate increases, and above a critical concentration water transport stagnates because of maximized structure formation.

The mechanical performance of materials at oil/water interfaces after consumption is a key factor affecting hydrophobic drug release. In this study, we methylated the surface of nanocrystalline cellulose (NCC) by mercerization and dimethyl sulfate exposure to produce thermosensitive biopolymers. These methylated NCC (metNCC) were used to investigate interfacial thermogelation at air/water and medium-chain triglyceride (MCT)/water interfaces at body temperature. In contrast to bulk fluid dynamics, elastic layers were formed at room temperature, and elasticity increased significantly at body temperature, which was measured by interfacial shear and dilatational rheology in situ. This unique phenomenon depends on solvent quality, temperature, and polymer concentration at interfaces. Thus, by adjusting the degree of hydrophobicity of metNCC, the interfacial elasticity and thermogelation of the interfaces could be varied. In general, these new materials (metNCC) formed more brittle interfacial layers compared to commercial methylcellulose (MC A15). Thermogelation of methylcellulose promotes attractive intermolecular forces, which were reflected in a change in self-assembly of metNCC at the interface. As a consequence, layer thickness and density increased as a function of temperature. These effects were measured by atomic force microscopy (AFM) images of the displaced interface and confirmed by neutron reflection. The substantial structural and mechanical change of methylcellulose interfaces at body temperature represents a controllable encapsulation parameter allowing optimization of lipid-based drug formulations.

Hagfish slime is an ultra dilute, elastic and cohesive hydrogel that deploys within milliseconds in cold seawater from a glandularly secreted exudate. The slime is made of long keratin-like fibers and mucin-like glycoproteins that span a network which entraps water and acts as a defense mechanism against predators. Unlike other hydrogels, the slime only confines water physically and is very susceptible to mechanical stress, which makes it unsuitable for many processing operations and potential applications. Despite its huge potential, little work has been done to improve and functionalize the properties of this hydrogel. To address this shortcoming, hagfish exudate was mixed with a soy protein isolate suspension (4% w/v) and with a soy emulsion (commercial soy milk) to form a more stable structure and combine the functionalities of a suspension and emulsion with those of the hydrogel. Hagfish exudate interacted strongly with the soy systems, showing a markedly increased viscoelasticity and water retention. Hagfish mucin was found to induce a depletion and bridging mechanism, which caused the emulsion and suspension to flocculate, making "soy slime", a cohesive and cold-set emulsion- and particle gel. The flocculation network increases viscoelasticity and substantially contributes to liquid retention by entrapping liquid in the additional confinements between aggregated particles and protein fibers. Because the mucin-induced flocculation resembles the salt- or acid-induced flocculation in tofu curd production, the soy slime was cooked for comparison. The cooked soy slime was similar to conventional cooked tofu, but possessed a long-range cohesiveness from the fibers. The fibrous, cold-set, and curd-like structure of the soy slime represents a novel way for a cold coagulation and fiber incorporation into a suspension or emulsion. This mechanism could be used to efficiently gel functionalized emulsions or produce novel tofu-like structured food products.

This contribution reports on the mass transport kinetics of osmotically imbalanced water-in-oil-in-water (W1/O/W2) emulsions. Although frequently studied, the control of mass transport in W1/O/W2 emulsions is still challenging. We describe a microfluidics-based method to systematically investigate the impact of various parameters, such as osmotic pressure gradient, oil phase viscosity, and temperature, on the mass transport. Combined with optical microscopy analyses, we are able to identify and decouple the various mechanisms, which control the dynamic droplet size of osmotically imbalanced W1/O/W2 emulsions. So, swelling kinetics curves with a very high accuracy are generated, giving a basis for quantifying the kinetic aspects of transport. Two sequential swelling stages, i.e., a lag stage and an osmotically dominated stage, with different mass transport mechanisms are identified. The determination and interpretation of the different stages are the prerequisite to control and trigger the swelling process. We show evidence that both mass transport mechanisms can be decoupled from each other. Rapid osmotically driven mass transport only takes place in a second stage induced by structural changes of the oil phase in a lag stage, which allow an osmotic exchange between both water phases. Such structural changes are strongly facilitated by spontaneous water-in-oil emulsification. The duration of the lag stage is pressure-independent but significantly influenced by the oil phase viscosity and temperature.

Human lipid digestion begins at the interface of oil and water by interfacial adsorption of lipases. Tailoring the available surface area for lipase activity can lead to specific lipid sensing in the body, thus, tailored satiety hormone release. In this study we present biopolymer layers at the MCT-oil/water interface with different stabilities under human gastric environment (37 °C, pH 2, pepsin). Physicochemical changes and enzymatic degradation of interfacial layers were monitored online by interfacial shear rheology. We show the weakening of β-lactoglobulin (β-lg) layers at body temperature and acidification and their hydrolysis by pepsin. If sufficient concentrations of nanocrystalline cellulose (NCC) are given to an existing β-lg layer, this weakening is buffered and the proteolysis delayed. A synergistic, composite layer is formed by adding methylated NCC to the β-lg layer. This layer thermogels at body temperature and resists hydrolysis by pepsin. Coexistence of these two emulsifiers at the air/water interface is evidenced by neutron reflectometry measurements, where morphological information are extracted. The utilized layers and their analysis provide knowledge of physicochemical changes during in vitro digestion of interfaces, which promote functional food formulations.

Mesostructures responding to external triggers such as temperature, pH, or magnetic field have the potential to be used as self-acting sensors, detectors, or switches. Key features are a strong and well-defined response to the external trigger. Here, we present magnetic alignable bicelles embedded into a gelatin matrix generating magnetically switchable structures, which can reversibly be locked and unlocked by adjusting the temperature. We show that the disk-like aggregates can be orientated in magnetic fields, and such orientation can be preserved after embedding into gelatin. The resulting gel cubes show an anisotropic transfer for electromagnetic waves, i.e., a different spatial birefringence. Cycling through the melting point of gelatin sets the structure back to its isotropic state providing a read-out of the thermal history. Stacking of the bicelles induced by the gelatin promotes magnetic aligning, as an increased aggregation number in the stacks increases the magnetic orientation energy.

Lanthanides have been used for several decades to increase the magnetic alignability of bicelles. DMPE-DTPA (1,2-dimyristoyl-sn-glycero-3-phospho-ethanolamine-diethylenetriaminepentaacetate) is commonly applied to anchor the lanthanides into the bicelles. However, because DMPE-DTPA has the tendency to accumulate at the highly curved edge region of the bicelles and if located there does not contribute to the magnetic orientation energy, we have tested cholesterol-DTPA complexed with thulium ions (Tm(3+)) as an alternative chelator to increase the magnetic alignability. Differential scanning calorimetric (DSC) measurements indicate the successful integration of cholesterol-DTPA into a DMPC (1,2-dimyristoyl-sn-glycero-3-phosphocholine) bilayer. Cryo transmission electron microscopy and small-angle neutron scattering (SANS) measurements show that the disklike structure, that is, bicelles, is maintained if cholesterol-DTPA·Tm(3+) is integrated into a mixture of DMPC, cholesterol, and DMPE-DTPA·Tm(3+). The size of the bicelles is increased compared to the size of the bicelles obtained from mixtures without cholesterol-DTPA·Tm(3+). Magnetic-field-induced birefringence and SANS measurements in a magnetic field show that with addition of cholesterol-DTPA·Tm(3+) the magnetic alignability of these bicelles is significantly increased compared to bicelles composed of DMPC, cholesterol, and DMPE-DTPA·Tm(3+) only.

The lamellarity of liposomes is an important parameter to be controlled in liposomal delivery-release applications. A practical estimate of the degree of liposome lamellarity can be obtained by measuring the relative external surface area of the liposomes using a chemical assay. All such assays are based on a signal change caused by exposed marker lipids on reaction with a specific externally added reagent. However, a quantitative determination is often distorted by background reactions and contributions of internal lipid labeling. In the so-called TNBS assay, the marker lipid is phosphatidylethanolamine (PE) and the externally added reagent is TNBS (2,4,6-trinotrobenzene sulfonate). Mechanistic aspects of the TNBS assay were considered for improving the assay. Internal lipid labeling via PE flip-flop and/or TNBS permeation was minimal not only in cholesterol-containing liposomes but also in cholesterol-free liposomes if in the latter case membrane fluidity was decreased by slightly increasing the PE content. Compared with earlier versions of the TNBS assay, the amount of marker lipid and the time for analysis could be reduced considerably. The elaborated protocol was also applied to liposomes prepared from lipidic egg yolk isolates, offering a simple and inexpensive method for the development and in-process control of new liposome formation technologies., (Copyright © 2013 Elsevier Inc. All rights reserved.)

Birefringence measurements at high magnetic field strength of up to 33 T were used to detect magnetically induced alignment of bicelles composed of 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC), cholesterol, and 1,2-dimyristoyl-sn-glycero-3-phosphoethanolamine-diethylenetriaminepentaacetate (DMPE-DTPA) with complexed lanthanide ions. These birefringence measurements together with a small-angle neutron scattering (SANS) analysis in a magnetic field showed parallel alignment of the bicelles if the lanthanide was thulium (Tm(3+)), and perpendicular alignment with dysprosium (Dy(3+)). With the birefringence measurements, the order parameter S can be determined as a function of the magnetic field strength, if the magnetic alignment reaches saturation. Additional structural information can be obtained if the maximum induced birefringence is considered. The degree of alignment of the studied bicelles increased with decreasing temperature from 40 to 5 °C and showed a new bicellar structure comprising a transient hole formation at intermediate temperatures (20 °C) during heating from 5 to 40 °C.

The importance of surfactant self-assemblies in foam stabilization is well-known. The aim of the current study was to investigate the self-assemblies of the nonionic surfactant polyglycerol ester (PGE) in bulk solutions, at the interface and within foams, using a combined approach of small-angle neutron scattering, neutron reflectivity, and electron microscopy. PGE bulk solutions contain vesicles as well as open lamellar structures. Upon heating of the solutions the lamellar spacing increases, with significant differences in the presence of NaCl or CaCl(2) as compared to the standard solution. The adsorption of the multilamellar structures present in the bulk solutions lead to a multilayered film at the air-water interface. The ordering within this film was increased as a result of a 20% area compression mimicking a coalescence event. Finally, PGE foams were shown to be stabilized not only by strong interfacial films but also by agglomerated self-assemblies within the interstitial areas of the foams.

Proteins can aggregate as amyloid fibrils under denaturing and destabilizing conditions such as low pH (2) and high temperature (90 °C). Fibrils of β-lactoglobulin are surface active and form adsorption layers at fluid-fluid interfaces. In this study, β-lactoglobulin fibrils were adsorbed at the oil-water interface at pH 2. A shear rheometer with a bicone geometry set up was modified to allow subphase exchange without disrupting the interface, enabling the investigation of rheological properties after adsorption of the fibrils, as a function of time, different pH, and ionic strength conditions. It is shown that an increase in pH (2 to 6) leads to an increase of both the interfacial storage and loss moduli. At the isoelectric point (pH 5-6) of β-lactoglobulin fibrils, the maximum storage and loss moduli are reached. Beyond the isoelectric point, by further increasing the pH, a decrease in viscoelastic properties can be observed. Amplitude sweeps at different pH reveal a weak strain overshoot around the isoelectric point. With increasing ionic strength, the moduli increase without a strain overshoot. The method developed in this study allows in situ subphase exchange during interfacial rheological measurements and the investigation of interfacial ordering.

Aqueous mixtures of 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC), 1,2-dimyristoyl-sn-glycero-3-phosphoethanolamine-diethylenetriamine pentaacetate (DMPE-DTPA) with complexed thulium ions (Tm(3+)), and cholesterol with varying molar ratio were studied at different temperatures in the presence and absence of a magnetic field. For mixtures without cholesterol weakly magnetically alignable small disks, so-called bicelles, are formed at temperatures below the phase transition temperature (5-22 °C), as shown by cryo-transmission electron microscopy (cryo-TEM) and small-angle neutron scattering (SANS). In presence of 16 mol % cholesterol the disk size and the magnetic alignability were larger within the entire temperature range studied (5-40 °C). Cholesterol acts as a spacer between DMPE-DTPA with complexed Tm(3+), allowing these molecules to integrate more frequently into the planar part of the bicelles. Replacing DMPC partially by cholesterol thus lead to an increase in magnetic aligning by a higher amount of the magnetic handles (Tm(3+) complexed to DMPE-DTPA) in the plane and by an increased number of phospholipids in the enlarged bicelles. The magnetic aligning was most pronounced at 5 °C. The temperature-dependent structural changes of the DMPC/cholesterol/DMPE-DTPA/Tm(3+) aqueous mixtures are complex, including the transient appearance of holes in the disks at intermediate temperatures.

Mechanism of inter-bubble coalescence by an aqueous fatty alcohol particle suspension antifoam containing a nonionic surfactant has been investigated. By observing visually two colliding air bubbles in a liquid pool in the presence of the antifoam, a four-step mechanism is identified. The role of the surfactant in the antifoam is, for the first time, proposed. A surface tension gradient due to the local surfactant concentration difference enables a surfactant laden hydrophobic particle located on bubble surface to move from the periphery of a liquid film between two colliding air bubbles to their region of contact. Drop volume tensiometry and macroscopic foam column experiments are used to further prove this observation. Subsequently, the particle bridges and dewets the bubbles resulting in film rupture. The rate of drainage of the liquid film depends on the particle hydrophobicity, which necessitates complete surfactant desorption from particle surface. This is corroborated experimentally by Wilhelmy plate tensiometry. In addition, cryo-scanning electron and atomic force microscopy are used to determine the particle shape and the force for its entry into the bubble.

We review concepts and provide examples for the controlled structuring of biopolymer particles in hydrodynamic flow fields. The structuring concepts are grouped by the physical mechanisms governing drop deformation and shaping: (i) capillary structuring, (ii) shear and elongational structuring and (iii) confined flow methods. Non-spherical drops can be permanently structured if a solidification process, such as gelation or glass formation in the bulk or at the interface, is superimposed to the flow field. The physical and engineering properties of these processes critically depend on an elaborate balance between capillary phenomena, rheology, gel or glass formation kinetics, and bulk heat, mass and momentum transfer in multiphase fluids. This overview is motivated by the potential of non-spherical suspension particles, in particular those formed from 'natural' and 'sustainable' biopolymers, as rheology modifiers in food materials, consumer products, cosmetics or pharmaceuticals.

The coalescence behavior of air bubbles in a dilute aqueous surfactant solution of a polyglycerol fatty acid ester (PGE), a commercial non-ionic surfactant, is investigated in a binary coalescence experiment. The focus is on the influence of the ionic strength of the solution on the rate of coalescence. Results are compared with the adsorption kinetics and surface shear/dilatational rheological properties of the surfactant. Experiments show that the coalescence frequency is significantly lower at low ionic strength, and that bubble stability increases with increasing aging time. Stabilization occurs via surfactant adsorption and a resulting electrostatic and/or steric repulsive force. The electrostatic force presumably originates from small amounts of anionic fatty acid soaps, which are residues from the industrial synthesis. The steric force can be related to the adsorption of visco-elastic layers of PGE at the air-water interface.

Certain polyglycerol esters of fatty acids (PGE) form dispersions of uni- or multilamellar vesicles in dilute aqueous solution. These self-assembled aggregates reduce the surface-activity of PGE monomers such that interfacial films may take several hours to form. This is undesirable for processes, which rely on rapid surfactant adsorption, for example foaming. In the present work, we study the effect of pH on the colloidal (size distribution, morphology, surface charge) and interfacial (adsorption kinetics) properties of a commercial, non-purified PGE. Using dynamic light scattering, zeta-potential measurements and cryo-SEM, we show that changing the pH of the dispersion media can cause agglomeration and eventually osmotic rupture of PGE vesicles. The change in dispersion state also impacts the adsorption behavior at the water surface. Direct evidence that destabilized vesicle dispersion are more surface-active is provided by comparing the dynamic surface tension of solutions of different pH. The faster adsorption kinetics at low pH correlate with a remarkably increased foaming power. We suggest that an osmotic shock induced by changes in pH causes vesicles to deform and partially open, so that their hydrocarbon core is exposed to the dispersion media. This energetically unfavorable condition promotes the hydrophobically driven adsorption of surfactant monomers at surfaces and hence stimulates the foaming ability.

We studied the structure and mechanical properties of surface films resulting from the adsorption of a dispersed L beta phase at the air-water interface. This L beta phase corresponds to multilamellar vesicles and is formed by a commercial polyglycerol fatty acid ester (PGE) in aqueous solution at temperatures below the main chain-melting temperature (Tm=58 degrees C). We measured the adsorption kinetics using the pendant drop technique and mechanical properties of PGE films using oscillatory surface shear and dilatational rheometric methods. Though the adsorption kinetics are very slow, we show that the L beta phase of PGE is surface-active and forms viscoelastic films at the air-water surface after sufficiently long adsorption times. The rheological response functions to shear and dilatational deformation are reminiscent of those of temporary networks, indicating an intermolecular connectivity at the surface. This temporary network is probably created by hydrophobic interactions of alkyl chains. We obtained more detailed information about the properties of this network by comparing the rheological signature of an adsorbed PGE film (unknown structure) with a solvent-spread monolayer (known structure). We characterized the structural features of spread PGE films by recording the Langmuir isotherm and Brewster angle micrographs (BAM).We show that the rheological responses of the adsorbed film and the solvent-spread monolayer are very close to each other, indicating a structural similarity. From this study, we conclude that a dispersed L beta phase of PGE is able to adsorb at the air-water surface at T

The extensional properties of 2-hydroxypropyl ether guar gum solutions were investigated using a capillary breakup extensional rheometer (CaBER). Optimization of the geometric parameters of this device allowed for the measurement of the characteristic relaxation times and the apparent extensional viscosities of a series of dilute to semidilute guar gum solutions. The measured relaxation times were compared with predicted Zimm relaxation times, assuming that the hydrophobically modified guar was in a good solvent. Good agreement was found at low concentrations (0.01 wt % approximately 0.17 c*, where c* is the polymer overlap concentration), and this technique allowed for relaxation times on the order of 1 ms to be measured for solutions with shear viscosities of 2 mPa.s. Both the shear and (apparent) steady-state extensional viscosities of this set of industrially relevant fluids exhibited two regions of dependency on polymer concentration: linear up to concentrations of 0.2 wt % ( c/ c* approximately 3) and power law thereafter, where interchain interactions became significant. The extracted relaxation times followed the same trend (i.e., having a near linear dependency on concentration up to 0.2 wt % and a power-law dependency on concentration up to 9 c*). The results indicate that the transition from dilute to semidilute behavior occurs at a nominal concentration of approximately 3 c* instead of c*. The results presented suggest that interchain interactions for this modified guar are weak overall, and the solutions investigated are absent of entanglements over the whole range of frequencies and concentrations explored ((0.17-9) c*).