Reducing starch digestibility of white rice by structuring with hydrocolloids.

Controlling starch digestion in high glycaemic index staple foods such as white rice is of interest as it has been associated with reduced risk for conditions such as obesity and type-2 diabetes mellitus. Addition of hydrocolloids has been proposed to reduce the rate of post-prandial glucose by controlling the rate of starch hydrolysis. In this work, the potential of a range of hydrocolloids to modify starch digestibility when added (at 1 % maximum concentration) during cooking of white rice was first investigated. Low acyl gellan gum (LAG) showed the highest potential (in-vitro estimated Glycaemic Index reduced by about 20 %, from 94 in the control to 78 in the LAG rice) and was investigated further. While the grains of rice control and rice with LAG appeared similar, SEM images revealed a gel-like layer (a few micrometers in thickness) on the surface of the treated samples. Addition of LAG appeared to also have an effect on the breakdown of a simulated cm-sized bolus. During gastric digestion, bolus breakdown of the rice control was completed after 30 min, while the rice LAG bolus appeared intact after 1 h of observation. This was attributed to strengthening of the LAG gel in the acidic environment of the stomach. During intestinal digestion, rice samples containing 1 % LAG appeared to be less susceptible to breakdown when seen under a microscope and in environmental SEM, while they showed larger rice particle aggregates, compared to rice control. Overall, LAG showed potential to control starch digestion kinetics of white rice with a mechanism that may involve formation of a protective layer on the rice grains (um) that reduces bolus break down (cm) and enzymatic hydrolysis (nm). Outcomes of this work will be used to identify conditions for further relevant in-vitro and in-vivo investigations.

Porous Cellulose Thin Films as Sustainable and Effective Antimicrobial Surface Coatings.

In the present work, we developed an effective antimicrobial surface film based on sustainable microfibrillated cellulose. The resulting porous cellulose thin film is barely noticeable to human eyes due to its submicrometer thickness, of which the surface coverage, porosity, and microstructure can be modulated by the formulations and the coating process. Using goniometers and a quartz crystal microbalance, we observed a threefold reduction in water contact angles and accelerated water evaporation kinetics on the cellulose film (more than 50% faster than that on a flat glass surface). The porous cellulose film exhibits a rapid inactivation effect against SARS-CoV-2 in 5 min, following deposition of virus-loaded droplets, and an exceptional ability to reduce contact transfer of liquid, e.g., respiratory droplets, to surfaces such as an artificial skin by 90% less than that from a planar glass substrate. It also shows excellent antimicrobial performance in inhibiting the growth of both Gram-negative and Gram-positive bacteria (Escherichia coli and Staphylococcus epidermidis) due to the intrinsic porosity and hydrophilicity. Additionally, the cellulose film shows nearly 100% resistance to scraping in dry conditions due to its strong affinity to the supporting substrate but with good removability once wetted with water, suggesting its practical suitability for daily use. Importantly, the coating can be formed on solid substrates readily by spraying, which requires solely a simple formulation of a plant-based cellulose material with no chemical additives, rendering it a scalable, affordable, and green solution as antimicrobial surface coating. Implementing such cellulose films could thus play a significant role in controlling future pan- and epidemics, particularly during the initial phase when suitable medical intervention needs to be developed and deployed.

Hair surface interactions against different chemical functional groups as a function of environment and hair condition.

OBJECTIVE: The nature and magnitude of molecular interactions on hair surfaces underpin the design of formulated products, of which the application involves a competitive adsorption process between cationic surfactants, fatty alcohols and surface actives such as silicone. The knowledge of molecular interaction with hair surface will not only provide insight on the surface binding affinity but also offer an effective methodology in characterizing surface deposits. METHODS: Untreated and chemically treated hair samples were treated with either conditioner chassis alone (gel network) or conditioner chassis plus silicone (chassis/TAS). Hair surface interactions against four different chemical functional groups, namely methyl (-CH3 ), acid (-COOH), amine (-NH2 ) and hydroxyl (-OH), were quantified in both ambient and aqueous environment using Chemical Force Microscopy, a method based on atomic force microscopy (AFM). RESULTS: Surface adhesion on hair in ambient is dominated by capillary force that is determined by both the wettability of hair fibre (hydrophobic vs. hydrophilic), presence of any deposits and the chemical functionality of the AFM cantilever. Capillary force is diminished and replaced by electrostatic interaction when polar groups are present on both hair and AFM cantilever. A distinctively different force, hydrophobic interaction, plays a major role when virgin hair and hydrophobic functionalized AFM cantilever make contact in water. CONCLUSION: Results acquired by AFM cantilevers of different functional groups show that hydrophobic interaction is a key driver for deposition on virgin hair, whilst electrostatic interaction is the most important one for bleached hair. Interfacial conformation of chassis components upon deposition is determined by the hair surface properties. Our study highlights the possibility of a range of polar groups, not necessarily negatively charged, on the damaged hair. Unlike conventional surface chemical analysis method, it is possible to quantitatively evaluate the interfacial conformation of deposited surface actives on hair, which identifies the target moieties for conditioning products on different types of hair.

OBJECTIF: La nature et l'intensité des interactions moléculaires mesurables à la surface d'un cheveu, caractérisent l'effet de la formulation du produit initialement appliqué sur le cheveu. L'application du produit et son effet sur le cheveu repose sur un mécanisme d'adsorption complexe combinant l'effet de différents éléments tels que des surfactants cationiques, des alcools gras et des agents de surface tel que le silicone. L'étude et l'analyse des interactions moléculaires à la surface du cheveu permettent non seulement de déterminer l'affinité adhésive de surface, mais aussi d'offrir une méthode efficace pour caractériser les dépôts de surface. MÉTHODE: Des cheveux initialement traités et non-traités chimiquement, ont été analysés après l'application d'un après-shampoing chassis (structure en gel) ou d'un après-shampoing chassis avec du silicone (chassis/TAS). Les interactions entre la surface du cheveu et quatre groupes fonctionnels chimiques - méthyle (-CH3 ), acide (-COOH), amine (-NH2) et hydroxy (-OH) ont été quantifiées à l'air et en milieu aqueux par microscopie à force chimique, une méthode basée sur la microscopie à force atomique (AFM). RÉSULTATS: L'adhésion de surface sur cheveu à l'air est dominée par la force capillaire qui est déterminée par la mouillabilité de la fibre capillaire (hydrophobe vs. hydrophile), la présence de dépôts, et la fonction chimique du cantilever. La force capillaire diminue et est remplacée par des interactions électrostatiques quand des groupes polaires sont présents à la fois sur le cheveu et le cantilever. Une autre force - l'interaction hydrophobe, joue un rôle majeur quand un cheveu non-traité / vierge et un cantilever de fonction hydrophobe se rencontrent en milieu aqueux. CONCLUSIONS: Les résultats obtenus à partir de cantilevers de différentes fonctions chimiques, montrent que l'interaction hydrophobe joue un rôle clé dans l'application de produit capillaire sur cheveux non-traité tandis que les interactions électrostatiques sont prédominantes dans le cas de cheveux traités chimiquement. La conformation interfaciale des composés chassis avant déposition est déterminée par les propriétés de surface du cheveu. Notre étude souligne la présence potentielle de différents groupes polaires, pas nécessairement chargés négativement, sur la surface de cheveux endommagés. A l'inverse des méthodes conventionnelles d'analyse chimique de surface, il est possible d'évaluer quantitativement la conformation interfaciale de dépôts d'agents actifs présents à la surface du cheveu, ce qui permet d'identifier les zones cibles pour l'application d'après-shampoing sur différents types de cheveux.

Coffee bean particle motion in a rotating drum measured using Positron Emission Particle Tracking (PEPT).

Physicochemical transformation of coffee during roasting depends on the applied time-temperature profile (i.e., rate of heat transfer), with heat transfer phenomena governed by particle dynamics. Positron Emission Particle Tracking (PEPT), a non-invasive imaging technique, was used here to characterise the granular flow of coffee in a real, pilot-scale rotating drum roaster. The experimental study established the impact of drum speed, batch size and bean density (i.e., roast degree) on the system's particle dynamics. Particle motion data revealed two distinct regions: (i) a disperse (low occupancy, high velocity) region of in-flight particles and (ii) a dense (high occupancy, low velocity) bean bed. Implications of these results for heat transfer suggest that controlling drum speed for different density coffees will provide roaster operators with a tool to modulate conductive heat transfer from the heated drum to the bean bed. These comprehensive data thus inform roasting best practices and support the development of physics-driven models coupling heat and mass transfer to particle dynamics.

Modulating the surface and mechanical properties of textile by oil-in-water emulsion design.

The synergistic effect of oil viscosity and oil droplet size on the deposition profile of oil on cotton fabric was studied using polydimethylsiloxane (PDMS) as a model oil-in-water emulsion system. Under the same preparation conditions, low viscosity PDMS produced emulsions containing small droplets, which resulted in a uniform surface deposition profile, whilst high viscosity PDMS resulted in a localised deposition profile. Interfacial phenomena such as wicking and penetration of PDMS into cotton fabrics were found to be viscosity-dependent, which agrees with the surface deposition data. Both mechanical characterisation (friction, compression, stiffness) and consumer evaluation confirm that the fabrics treated by the emulsion containing low viscosity PDMS were preferred, suggesting that a homogeneous surface deposition and an excellent penetration profile of PDMS are critical for maximising tactile sensorial benefits, which could be accomplished by optimising the emulsion formulation to contain oil of low viscosity and small PDMS droplets.

Characteristics of respiratory microdroplet nuclei on common substrates.

To evaluate the role of common substrates in the transmission of respiratory viruses, in particular SARS-CoV-2, uniformly distributed microdroplets (approx. 10 µm diameter) of artificial saliva were generated using an advanced inkjet printing technology to replicate the aerosol droplets and subsequently deposited on five substrates, including glass, polytetrafluoroethylene, stainless steel, acrylonitrile butadiene styrene and melamine. The droplets were found to evaporate within a short timeframe (less than 3 s), which is consistent with previous reports concerning the drying kinetics of picolitre droplets. Using fluorescence microscopy and atomic force microscopy, we found that the surface deposited microdroplet nuclei present two distinctive morphological features as the result of their drying mode, which is controlled by both interfacial energy and surface roughness. Nanomechanical measurements confirm that the nuclei deposited on all substrates possess similar surface adhesion (approx. 20 nN) and Young's modulus (approx. 4 MPa), supporting the proposed core-shell structure of the nuclei. We suggest that appropriate antiviral surface strategies, e.g. functionalization, chemical deposition, could be developed to modulate the evaporation process of microdroplet nuclei and subsequently mitigate the possible surface viability and transmissibility of respiratory virus.

Surface-Grafted Poly(ionic liquid) that Lubricates in Both Non-polar and Polar Solvents.

We show that a surface-grafted polymer brush, 1-n-butyl-3-vinyl imidazolium bromide-based poly(ionic liquids), is able to reduce the interfacial friction by up to 66% and 42% in dodecane and water, respectively. AFM-based force spectroscopy reveals that the polymer brush adopts distinctively different interfacial conformations: swollen in water but collapsed in dodecane. Minimal surface adhesion was observed with both polymer conformations, which can be attributed to steric repulsion as the result of a swollen conformation in water or surface solvation when the hydrophobic fraction of the polymer was exposed to the dodecane. The work brings additional insight on the polymer lubrication mechanism, which expands the possible design of the polymer architecture for interfacial lubrication and modification.

Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits.

Molecular details concerning the induction phase of milk fouling on stainless steel at an elevated temperature range were established to better understand the effect of temperature on surface fouling during pasteurization. The liquid-solid interface that replicates an industrial heat exchanger (≤75°C), including four stages (preheating, heating, holding, and cooling), was investigated using both a quartz crystal microbalance (QCM-D) and a customized flow cell. We found that the milk fouling induction process is rate-limited by the synergistic effects of bulk reactions, mass transfer, and surface reactions, all of which are controlled by both liquid and surface temperatures. Surface milk foulant becomes more rigid and compact as it builds up. The presence of protein aggregates in the bulk fluid leads to a fast formation of surface deposit with a reduced Young's modulus. Foulant adhesion and cohesion strength was enhanced as both interfacial temperature and processing time increased, while removal force increased with an increasing deposit thickness. During cleaning, caustic swelling and removal showed semilinear correlations with surface temperature (TS), where higher TS reduced swelling and enhanced removal. Our findings evidence that adsorption kinetics, characteristics of the foulant, and the subsequent removal mechanism are greatly dependent on the temperature profile, of which the surface temperature is the most critical one.

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms.

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Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction.

Instant coffee manufacture involves the aqueous extraction of soluble coffee components followed by drying to form a soluble powder. Loss of volatile aroma compounds during concentration through evaporation can lower product quality. One method of retaining aroma is to steam-strip volatiles from the coffee and add them back to a concentrated coffee solution before the final drying stage. A better understanding of the impact of process conditions on the aroma content of the stripped solution will improve product design stages. In this context, we present a multiscale model for aroma extraction describing (i) the release from the matrix, (ii) intraparticle diffusion, (iii) transfer into water and steam, and (iv) advection through the column mechanisms. Results revealed (i) the existence of three different types of compound behavior, (ii) how aroma physiochemistry determines the limiting kinetics of extraction, and (iii) that extraction for some aromas can be inhibited by the interaction with other coffee components.

Effect of chyme viscosity and nutrient feedback mechanism on gastric emptying.

A comprehensive mathematical model of the digestive processes in humans could allow for better design of functional foods which may play a role in stemming the prevalence of food related diseases around the world. This work presents a mathematical model for a nutrient based feedback mechanism controlling gastric emptying, which has been identified in vivo by numerous researchers. The model also takes into account the viscosity of nutrient meals upon gastric secretions and emptying. The results show that modelling the nutrient feedback mechanism as an on/off system, with an initial emptying rate dependent upon the secretion rate (which is a function of the gastric chyme viscosity) provides a good fit to the trends of emptying rate for liquid meals of low and high nutrient content with varying viscosity.

Understanding and Modeling the Liquid Uptake in Porous Compacted Powder Preparations.

Porous solid materials commonly undergo coating processes during their manufacture, where liquids are put in contact with solids for different purposes. The study of liquid penetration in porous substrates is a process of high relevance in activities in several industries. In particular, powder detergents are subject to coating with surfactants that will boost their performance, although this may affect the flowability and even cause caking of the particulate material, which can be detrimental to consumer acceptance. Here we present a methodology to make compacted preparations of powders relevant to detergent making and evaluate the internal structure of such porous substrates by means of X-ray microcomputed tomography. Liquid penetration in the preparation and the total mass uptake of fluid were monitored by a gravimetric technique based on a modified Wilhelmy plate method consisting of consecutive cycles. Taking into account the geometry of the system, two models were proposed to describe the liquid uptake based on the process being driven by mass (model 1) or pressure (model 2) gradients. A comparison between both from statistical and physical points of view led to the conclusion that the latter was more appropriate for describing the process and retrieving values of the permeability of the solid between 0.03 × 10-12 and 0.95 × 10-12 m2. Finally, with the parameters retrieved from model 2, the force balance observed throughout the experiment was simulated satisfactorily.

Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters.

The influence of both the nature of the surfactant and surfactant concentration on the processes of droplet break-up and coalescence in the formation of decane-in-water nano-emulsions in a high-pressure homogenizer was investigated. Emulsions were produced using a Christison Scientific M110-S microfluidiser with an impinging jet high-shear chamber. For all six surfactants studied (Tween 20, Tween 80, Brij 96v, sucrose monolaurate, sucrose monomyristate and sucrose monopalmate), the droplet size decreased with increasing surfactant concentration reaching a limiting droplet size at a surfactant concentration of 15 mM. The limiting droplet size for the different surfactants used were; Tween 20 (approximately 250+/-30 nm), Tween 80 (approximately 320+/-40 nm), Brij 96v (approximately 200+/-20 nm) and the three sucrose monoesters had very similar sizes of approximately 250+/-20 nm. A hydrophobic fluorescent dye (1-undecylpyrene) was used to establish the extent of competition between droplet break-up and coalescence in the emulsification process. For all the emulsifiers studied, droplet coalescence in the process reduced as the amount of emulsifier increased, becoming zero at concentrations of about 15 mM, i.e. the same concentration as that required to produce the limiting minimum droplet size. This shows that in the emulsification process droplet size is determined by both break-up and re-coalescence events, and at lower surfactant concentrations (<15 mM) that the final droplet size is probably a consequence of multiple break-up events. Emulsion stability over 200 h was investigated by measuring changes in the droplet size using dynamic light scattering. The increase in droplet volume was shown to be linear with respect to time, indicating an Ostwald ripening process. The observed ripening rate for the three sucrose monoesters (monopalmitate, monomyristate and monolaurate) was approximately 20 nm(3) s(-1), which is the ripening rate calculated using the Lifshitz-Slesov-Wagner (LSW) theory. This ripening rate is the change in radius that results from movement of the oil through the continuous phase, taking into account the oil solubility in water and the diffusion coefficient of the decane-in-water. The ripening rate for Brij 96v was about three times larger than the calculated rate and there is an indication that the ripening rate increases slightly with increasing surfactant concentration, indicating that some enhancement due to the presence of micelles has occurred. With Tween 80 and 20 the ripening rates were 20 and 40 times, respectively, larger than those calculated using the solubility and diffusion coefficients. The increased rate has been shown to be first order with respect to the surfactant concentration indicating micelle mediated ripening. It is hypothesized that an optimum formulation for the sub-micron emulsion with these types of surfactant, will balance surfactant concentration to minimize droplet size during processing while aiming to minimize or prevent Ostwald ripening.

C. botulinum inactivation kinetics implemented in a computational model of a high-pressure sterilization process.

High-pressure, high-temperature (HPHT) processing is effective for microbial spore inactivation using mild preheating, followed by rapid volumetric compression heating and cooling on pressure release, enabling much shorter processing times than conventional thermal processing for many food products. A computational thermal fluid dynamic (CTFD) model has been developed to model all processing steps, including the vertical pressure vessel, an internal polymeric carrier, and food packages in an axis-symmetric geometry. Heat transfer and fluid dynamic equations were coupled to four selected kinetic models for the inactivation of C. botulinum; the traditional first-order kinetic model, the Weibull model, an nth-order model, and a combined discrete log-linear nth-order model. The models were solved to compare the resulting microbial inactivation distributions. The initial temperature of the system was set to 90 degrees C and pressure was selected at 600 MPa, holding for 220 s, with a target temperature of 121 degrees C. A representation of the extent of microbial inactivation throughout all processing steps was obtained for each microbial model. Comparison of the models showed that the conventional thermal processing kinetics (not accounting for pressure) required shorter holding times to achieve a 12D reduction of C. botulinum spores than the other models. The temperature distribution inside the vessel resulted in a more uniform inactivation distribution when using a Weibull or an nth-order kinetics model than when using log-linear kinetics. The CTFD platform could illustrate the inactivation extent and uniformity provided by the microbial models. The platform is expected to be useful to evaluate models fitted into new C. botulinum inactivation data at varying conditions of pressure and temperature, as an aid for regulatory filing of the technology as well as in process and equipment design.

In-situ visualisation of hyphal structure and arrangement in mycoprotein pastes.

A novel method to examine the morphology and structure of fungal hyphae in solid pastes used for the production of meat alternative product is presented. A sample of fermentation broth was fluorescently stained with Calcofluor White and added back to the broth, mixed and then a paste made using ultra-filtration. Fibre visualisation was by fluorescence microscopy and quantification by manual image analysis. This method enables the determination of fibre length and orientation within the paste. Imaging of the hypha fibre paste proved that its structure was 'isotropic', i.e. that fibres were randomly oriented in all directions. Processing of the paste altered the orientation of the fibres, the method was able to identify and quantify the changes in fibre position.