Article
Engineering, Environmental
Jared Church, Marjorie R. Willner, Brittany R. Renfro, Yun Chen, Daniela Diaz, Woo Hyoung Lee, Cari S. Dutcher, Jeffrey G. Lundin, Danielle M. Paynter
Summary: The study investigated the relationship between emulsion stability in shipboard bilgewater and critical micelle concentration in the presence of oil (CMCIFT), finding that CMCIFT was most closely related to emulsion stability. It was observed that emulsions with surfactant concentrations below CMCIFT exhibited oil separation, regardless of homogenization intensities and oil concentrations.
JOURNAL OF WATER PROCESS ENGINEERING
(2021)
Article
Agriculture, Multidisciplinary
Ewa Bakowska, Aleksander Siger, Magdalena Rudzinska, Krzysztof Dwiecki
Summary: In the autoxidation of rapeseed oil, both water content and phospholipid concentration play important roles in the formation of oxidation products. Amphiphilic substances are crucial in increasing the water content, and water can compensate for the effects of oxidation products on the critical micelle concentration of phospholipids.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Jerome Lecomte, David Julian McClements, Eric A. Decker
Summary: Lipid oxidation is a major cause of quality deterioration in food products, and the presence of colloidal structures and interfaces play a crucial role in this process. Micelles in emulsions and reverse micelles in bulk oils are reservoirs for antioxidants and pro-oxidants, and serve as nanoreactors where lipid oxidation reactions occur.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Energy & Fuels
Shuyun Feng, Zhaowen Jiang, Shanfa Tang, Ruizhi Hu, Lijun Jin, Siyao Wang, Rui Wang
Summary: A series of new Gemini surfactants were synthesized and characterized, showing good interfacial activity and low CMC values, promising for oil recovery in low permeability reservoirs. Varying the carbon number of the hydrophobic chain can control the surface activity and viscoelastic properties, helping to increase the oil-water interfacial tension and enhance oil recovery efficiency in reservoirs.
JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING
(2022)
Article
Chemistry, Applied
Shima Jaldani, Elham Sarfaraz Khabbaz, Melika Jooyandeh, Reza Farhoosh
Summary: By simultaneously monitoring the concentration of LOOH and CD during the peroxidation process of different oils, valuable insights into lipid peroxidation with respect to different species of diene hydroperoxides/non-hydroperoxides can be obtained.
Article
Spectroscopy
Lucia Becherova, Vadym Prokopec, Jitka Cejkova
Summary: This study focuses on investigating micellization-induced liquid-liquid fluctuations in NaD aqueous solutions through vibrational spectroscopic analysis and determination of CMC. The addition of decanol and changes in basic parameters from the perspective of CMC were monitored. The results were supported by multiple spectroscopic techniques.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Review
Biochemistry & Molecular Biology
Wajih Al-Soufi, Mercedes Novo
Summary: The critical micellar concentration (cmc) is a fundamental property of surfactant solutions, which can be determined using a concentration model and equations for different surfactant properties. This modular concept allows for systematic and unambiguous determination of cmc, and can be applied to study both surfactants as well as non-surfactant systems.
Article
Chemistry, Physical
Guangyu Zeng, Chuanrong Zhong, Xiangcheng Wang, Xigao He, Enzhe Pu
Summary: A new Gemini hybrid surfactant DFCS was developed to enhance the salt resistance and interface activity of fluoro-nated surfactants. It can be used as a cleanup additive in fracturing and an active agent in water flooding for shale and superlow-permeability sandstone reservoirs. DFCS exhibited lower interface tensions than current fluorinated surfactants at high salinities, showed temperature resistance below 70 degrees Celsius, and had large molecular area and strong spontaneity in micelle formation.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Chemistry, Physical
Anurag Mishra, Pankaj Tiwari, Lalit Mohan Pandey
Summary: This study investigated the variations in thermodynamic and physicochemical properties of the rhamnolipid-salt system. The results showed that the addition of salts significantly reduced the critical micelle concentration (CMC) and surface tension of rhamnolipids, leading to changes in wettability and the formation of agglomerated structures.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Review
Chemistry, Physical
Xiao Deng, Zeeshan Tariq, Mobeen Murtaza, Shirish Patil, Mohamed Mahmoud, Muhammad Shahzad Kamal
Summary: Studies have shown that a combination of interfacial tension reduction and wettability alteration is the main mechanism for increased oil recovery. Residual oil is divided into five categories based on location and form, and the effect of IFT reduction and WA varies on different residual oil categories.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Chemistry, Physical
David J. Barlow
Summary: Surfactants are widely used in various industries such as household cleaning, personal care, and cosmetics. However, most of the surfactants currently in use are derived from fossil fuels and are environmentally unfriendly and toxic. Therefore, there is a need for greener alternatives. The determination of the critical micelle concentration of surfactants is crucial for their development as analytical tools and commercial materials. A fast and cost-effective method using dried drop coffee ring image analysis is proposed for determining the surfactant critical micelle concentration.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Biochemical Research Methods
Shunji Kato, Naoki Shimizu, Yusuke Ogura, Yurika Otoki, Junya Ito, Masayoshi Sakaino, Takashi Sano, Shigefumi Kuwahara, Susumu Takekoshi, Jun Imagi, Kiyotaka Nakagawa
Summary: This study investigated the effects of different alkali metals on the fragmentation of LOOHs, finding that fragmentation pathways and ion intensities are dependent on the binding position and type of alkali metals. The method was proven to be applicable for determining the hydroperoxyl group position in esterified lipids and various types of polyunsaturated fatty acids, providing unique insights for conventional lipid oxidation research.
JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY
(2021)
Article
Food Science & Technology
Tayse Ferreira Ferreira da Silveira, Mickael Laguerre, Claire Bourlieu-Lacanal, Jerome Lecomte, Erwann Durand, Maria Cruz Figueroa-Espinoza, Bruno Barea, Nathalie Barouh, Inar Alves Castro, Pierre Villeneuve
Summary: The study found that in oil-in-water nanoemulsions, G12 and G16 were the best antioxidants, and the presence of surfactant micelles modulated the effect of the mode of incorporation on antioxidant efficiency.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mojtaba Delfanian, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi
Summary: Gallic acid and phloroglucinol are the main phenolic compounds in the pistachio green hull extract. Gallic acid showed higher radical scavenging and peroxide activity compared to phloroglucinol, indicating its stronger antioxidant properties.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Review
Automation & Control Systems
Minyung Song, Karen E. Daniels, Abolfazl Kiani, Sahar Rashid-Nadimi, Michael D. Dickey
Summary: Recent studies have shown that electrochemical oxidation can significantly decrease the interfacial tension of liquid metals, from approximately 500 mN m(-1) at 0 V to approximately 0 mN m(-1) at less than 1 V. This reversible and controllable change in tension surpasses what is achievable through conventional electrocapillarity or surfactants. The report aims to introduce beginners to this field, clarify misconceptions, and discuss applications and future challenges related to modulating the interfacial tension of liquid metals.
ADVANCED INTELLIGENT SYSTEMS
(2021)
Review
Food Science & Technology
Qianzhu Lin, Shengju Ge, David Julian McClements, Xiaojing Li, Zhengyu Jin, Aiquan Jiao, Jinpeng Wang, Jie Long, Xueming Xu, Chao Qiu
Summary: The improved understanding of the connection between diet and health has led to growing interest in the development of functional foods designed to improve health and wellbeing. Nano-based delivery systems, particularly protein-based nanocarriers, are being developed to incorporate potentially health-promoting bioactive ingredients into these products. This review focuses on the preparation, properties, and applications of protein-based nanocarriers, including their use in targeted delivery and stimulus-responsive release of bioactive ingredients in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Yuwan Liu, Chao Qiu, Xiaojing Li, David Julian McClements, Chenxi Wang, Zhiheng Zhang, Aiquan Jiao, Jie Long, Kunfu Zhu, Jinpeng Wang, Zhengyu Jin
Summary: This paper reviews the preparation and properties of several starch-based nanoparticles and cyclodextrins derivatives, focusing on their mechanisms in modulating glucose release and gut microbiome in the gastrointestinal tract. The authors suggest that these edible nanomaterials, through encapsulation and protection of prebiotics or bioactive components, can achieve probiotic functions, providing valuable information for designing functional foods to improve human health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Jerome Lecomte, David Julian McClements, Eric A. Decker
Summary: Lipid oxidation is a major cause of quality deterioration in food products, and the presence of colloidal structures and interfaces play a crucial role in this process. Micelles in emulsions and reverse micelles in bulk oils are reservoirs for antioxidants and pro-oxidants, and serve as nanoreactors where lipid oxidation reactions occur.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Marzieh Shakouri, Maryam Salami, Loong-Tak Lim, Mohammad Ekrami, Mehdi Mohammadian, Gholamreza Askari, Zahra Emam-Djomeh, David Julian McClements
Summary: Multifunctional and innovative biopolymer-based indicator films containing gelatin and basil seed gum, with different concentrations of saffron petal extract, were prepared. The addition of saffron petal extract improved the physical properties and antimicrobial activity of the indicator films, making them potential indicators for monitoring food spoilage.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Review
Food Science & Technology
Shan Zhang, Yashu Chen, David Julian McClements, Tao Hou, Fang Geng, Peng Chen, Hongjian Chen, Bijun Xie, Zhida Sun, Hu Tang, Yaqiong Pei, Shuang Quan, Xiao Yu, Qianchun Deng
Summary: This paper summarizes and analyzes the limitations and challenges of incorporating whole flaxseed (flour) into fortified food products, as well as its potential influences on food matrix and edibility. The potential influencing mechanisms of flaxseed (flour) on different substrate components are investigated, and possible solutions against negative impacts are proposed. Overall, this paper provides useful information for expanding the application of whole flaxseed (flour) based on optimal edibility and nutritional properties of fortified food products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Jiayan Zhang, Huan Deng, Juan Bai, Xinghua Zhou, Yansheng Zhao, Ying Zhu, David Julian McClements, Xiang Xiao, Quancai Sun
Summary: This article reviews the nutritional and functional characteristics of barley, focusing on its ability to improve glucose/lipid metabolism. It also discusses recent trends in barley product development and explores current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Donpon Wannasin, David Julian McClements
Summary: This study investigates the impact of pigment and oil droplet characteristics on the optical properties of model plant-based foods. It finds that increasing colorant concentration, increasing droplet size, and decreasing droplet concentration enhance the chromaticness of the emulsions, while decreasing colorant concentration, decreasing droplet size, and increasing droplet concentration increase the lightness of the emulsions.
Article
Chemistry, Applied
Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin, Chao Qiu
Summary: In this study, zein/hydroxypropyl-beta-cyclodextrin nanoparticles were successfully synthesized and characterized. These nanoparticles exhibited high encapsulation efficiency for curcumin and improved its antioxidant activity and photostability. They have the potential to be used as effective food-grade delivery systems for low water-soluble bioactive substances.
Editorial Material
Chemistry, Applied
Jingxiang Shu, David Julian McClements, Shunjing Luo, Jiangping Ye, Chengmei Liu
Summary: This study compared the properties of alginate-based emulsion gels formed by internal and external gelation methods. Results showed that emulsion gels formed by internal gelation had smaller droplets, higher hardness, water holding capacity, and freeze-thaw stability. Additionally, internal gelation resulted in slightly higher lycopene bioaccessibility (36.1% compared to 33.4% with external gelation). These findings are important for optimizing the design and fabrication of emulsion gels as delivery systems for nutraceuticals in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Wenhan Xu, Wenzhang Chen, Qiankun Wang, David Julian McClements, Shuai Chen, Yutang Wang, Xuebo Liu, Cheng Wang, Fuguo Liu
Summary: Bio-based packaging materials improve the quality, safety, and shelf life of foods by reducing their interactions with the environment. This study compares the structures and properties of two methods, blending and layer-by-layer deposition, in the preparation of composite packaging materials. The preservation effects on fruits were analyzed, and the blend coatings showed better water vapor barrier properties and good mechanical and EGCG-release properties. Overall, this study helps in designing edible packaging materials for various applications.
Article
Food Science & Technology
Bingjing Zheng, Hualu Zhou, David Julian Mcclements, Severino Matias De Alencara
Summary: Plant-based milk can be fortified with multiple polyphenols using pH-driven approaches, which effectively encapsulate the polyphenols and enhance their bioaccessibility. The study highlights the feasibility of using these approaches to create plant-based delivery systems for various polyphenols, offering specific health benefits to consumers.
Article
Chemistry, Applied
Wenmeng Liu, Long Chen, David Julian Mcclements, Yidong Zou, Guanxiong Chen, Zhengyu Jin
Summary: In this study, a complex of chitosan, betaine, and vanillin was used as a starch modifier to improve the viscosity, gelation, and thermal stability of corn starch. The modification mechanism involved hydrogen bond interaction, Schiff base crosslinking, and electrostatic interaction. The results showed that the complex enhanced the viscosity and viscoelasticity of the starch, promoted gel formation, and improved thermal stability. Additionally, the microstructure of the starch became more orderly and regular with the addition of the modifier.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zhiheng Zhang, Yaxu Meng, Jinpeng Wang, Chao Qiu, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin
Summary: A simple reverse solvent co-precipitation method was used to prepare zein/debranched oxidized starch coreshell composite nanoparticles, which showed good stability and the ability to protect resveratrol. The nanoparticles had a higher encapsulation rate of resveratrol compared to pure protein nanoparticles. The composite nanoparticles exhibited various interactions and maintained the biological activity of nutrient molecules under different conditions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xiaoyan Hu, Qian Ju, Charmaine K. W. Koo, David Julian McClements
Summary: This study successfully created plant-based biopolymer composites with meat-like textures using coacervation and thermal gelation. By modulating the electrostatic interactions between potato protein and gellan gum, and controlling the pH value, the structural organization and rheology of the composites could be controlled. The findings of this study are significant for the design of plant-based foods with desirable textural attributes.
FOOD HYDROCOLLOIDS
(2024)
