Relation between Droplet Size Distributions and Physical Stability for Zein Microfluidized Emulsions.

Zein, a subproduct of the food industry and a protein, possesses limited applications due to its high hydrophobic character. The objective of this research was to investigate the influence of homogenization pressure and cycles on the volumetric mean diameter (D4,3), span values, and Turbiscan Stability Index (TSI) using the response surface methodology for microfluidized emulsions containing zein as a unique stabilizer. Results showed that homogenization pressure seems to be the most influential parameter to obtain enhanced physical stability and droplet size distributions, with the optimum being 20,000 psi. Interestingly, the optimum number of cycles for volumetric diameter, span value, and TSI is not the same. Although a decrease of D4,3 with number of cycles is observed (optimum three cycles), this provokes an increase of span values (optimum one cycle) due to the recoalescence effect. Since physical stability is influenced by D4,3 and span, the minimum for TSI is observed at the middle level of the cycles (2 cycles). This work highlights that not only volumetric diameter, but also span value must be taken into consideration in order to obtain stable zein emulsions. In addition, this study wants to extend the limited knowledge about zein-based emulsions processed with a Microfluidizer device.

Eco-Composites from Silkworm Meal and Polycaprolactone: Effect of Formulation and Processing Conditions.

The production of green plastic materials from defatted silkworm meal (SW) through a scalable technique (e.g., injection moulding) would permit the revalorization of a by-product of the textile industry. The textile by-product contains an estimable protein content (~50%) which can justify its applicability in the field of eco-materials. Thus, SW-based materials have been processed and characterized, sometimes requiring the addition of another biodegradable polymer, such as polycaprolactone (PCL), in the formulation. Thermomechanical, tensile and water uptake properties have been assessed at different PCL contents (from 0 to 20%). The viscoelasticity of the plastic composites when heated was greatly affected by the melting point of PCL, which also led generally to an increase in their extensibility and resistance. However, this effect of PCL was diminished when composites were processed at higher moulding temperatures. As PCL possesses a hydrophobic character, a decrease in the water uptake was generally detected as PCL content increased, which could also be related to the lower plasticizer content in the formulation. Silkworm meal is an adequate ingredient to consider in the production of green plastic materials that would eventually add value to a main by-product of the sericulture industry.

Rheology and Water Absorption Properties of Alginate-Soy Protein Composites.

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

Influence of tragacanth gum in egg white based bioplastics: Thermomechanical and water uptake properties.

This study aims to extend the range of applications of tragacanth gum by studying its incorporation into bioplastics formulation, exploring the influence that different gum contents (0-20wt.%) exert over the thermomechanical and water uptake properties of bioplastics based on egg white albumen protein (EW). The effect of plasticizer nature was also evaluated through the modification of the water/glycerol ratio within the plasticizer fraction (fixed at 40wt.%). The addition of tragacanth gum generally yielded an enhancement of the water uptake capacity, being doubled at the highest content. Conversely, presence of tragacanth gum resulted in a considerable decrease in the bioplastic mechanical properties: both tensile strength and maximum elongation were reduced up to 75% approximately when compared to the gum-free system. Ageing of selected samples was also studied, revealing an important effect of storage time when tragacanth gum is present, possibly due to its hydrophilic character.

Effect of pectin, starch, and locust bean gum on the interfacial activity of monostearin and ß-lactoglobulin.

UNLABELLED: The behavior of some hydrocolloids widely used as stabilizers of low-oil-content water emulsions (starch, pectins, and a locust bean gum-pectin blend) at the air-water and model oil-water interface is analyzed. Their influence on the surface and interface activity of typical food emulsifiers, such as ß-lactoglobulin and monostearin, is also considered. It is demonstrated that the greatest interfacial activity is provided by one of the commercial pectins studied. It is capable of modifying the characteristics of monostearin and ß-lactoglobulin interfacial films in a different way depending on both the nature of the oil phase and the type of surfactant used. PRACTICAL APPLICATION: This research may contribute not only to enhance the final-consumer life quality by optimizing low-oil-content food emulsion formulations which contain "natural" stabilizers, but also to increase the added value of by-products of some fruit juices as well as of sugar factories since pectin can be manufactured not only from citrus and apple peels but also from sugar beet pulps.