The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits.

Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 µm; coarse: 72% > 500 µm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.

Intermittent dynamics of bubble dissolution due to interfacial growth of fat crystals.

Foams are inherently unstable objects, that age and disappear over time. The main cause of foam aging is Ostwald ripening: smaller air bubbles within the foam empty their gas content into larger ones. One strategy to counter Ostwald ripening consists in creating armored bubbles, where solid particles adsorbed at the air/liquid interface prevent bubbles from shrinking below a given size. Here, we study the efficiency of coating air bubbles with fat crystals to prevent bubble dissolution. A monoglyceride, monostearin, is directly crystallized at the air/oil interface. Experiments on single bubbles in a microfluidic device show that the presence of monostearin fat crystals slows down dissolution, with an efficiency that depends on the crystal size. Bubble ripening in the presence of crystals exhibits intermittent dissolution dynamics, with phases of arrest, when crystals jam at the interface, followed by phases of dissolution, when monostearin crystals are ejected from the interface. In the end, crystals do not confer enough mechanical strength to the bubbles to prevent them from fully dissolving.

Capture of colloidal particles by a moving microfluidic bubble.

Foams can be stabilized for long periods by the adsorption of solid particles on the liquid-gas interfaces. Although such long-term observations are common, mechanistic descriptions of the particle adsorption process are scarce, especially in confined flows, in part due to the difficulty of observing the particles in the complex gas-liquid dispersion of a foam. Here, we characterise the adsorption of micron-scale particles onto the interface of a bubble flowing in a colloidal aqueous suspension within a microfluidic channel. Three parameters are systematically varied: the particle size, their concentration, and the mean velocity of the colloidal suspension. The bubble coverage is found to increase linearly with position in the channel for all conditions but with a slope that depends on all three parameters. The optimal coverage is found for 1 µm particles at low flow rates and high concentrations. In this regime the particles pass the bubbles through the gutters between the interface and the channel corners, where the complex 3D flow leads them onto the interface. The largest particles cannot enter into the gutters and therefore provide very poor coverage. In contrast, particle aggregates can sediment onto the microchannel floor ahead of the bubble and get swept up by the advancing interface, thus improving the coverage for both large and medium particle sizes. These observations provide new insight on the influence of boundaries for particle adsorption at an air-liquid interface.

Arresting dissolution by interfacial rheology design.

A strategy to halt dissolution of particle-coated air bubbles in water based on interfacial rheology design is presented. Whereas previously a dense monolayer was believed to be required for such an "armored bubble" to resist dissolution, in fact engineering a 2D yield stress interface suffices to achieve such performance at submonolayer particle coverages. We use a suite of interfacial rheology techniques to characterize spherical and ellipsoidal particles at an air-water interface as a function of surface coverage. Bubbles with varying particle coverages are made and their resistance to dissolution evaluated using a microfluidic technique. Whereas a bare bubble only has a single pressure at which a given radius is stable, we find a range of pressures over which bubble dissolution is arrested for armored bubbles. The link between interfacial rheology and macroscopic dissolution of [Formula: see text] 100 [Formula: see text]m bubbles coated with [Formula: see text] 1 [Formula: see text]m particles is presented and discussed. The generic design rationale is confirmed by using nonspherical particles, which develop significant yield stress at even lower surface coverages. Hence, it can be applied to successfully inhibit Ostwald ripening in a multitude of foam and emulsion applications.

Interfacial rheological properties of self-assembling biopolymer microcapsules.

Tuning the mechanical properties of microcapsules through a cost-efficient route of fabrication is still a challenge. The traditional method of layer-by-layer assembly of microcapsules allows building a tailored composite multi-layer membrane but is technically complex as it requires numerous steps. The objective of this article is to characterize the interfacial rheological properties of self-assembling biopolymer microcapsules that were obtained in one single facile step. This thorough study provides new insights into the mechanics of these weakly cohesive membranes. Firstly, suspensions of water-in-oil microcapsules were formed in microfluidic junctions by self-assembly of two oppositely charged polyelectrolytes, namely chitosan (water soluble) and phosphatidic fatty acid (oil soluble). In this way, composite membranes of tunable thickness (between 40 and 900 nm measured by AFM) were formed at water/oil interfaces in a single step by changing the composition. Secondly, microcapsules were mechanically characterized by stretching them up to break-up in an extensional flow chamber which extends the relevance and convenience of the hydrodynamic method to weakly cohesive membranes. Finally, we show that the design of microcapsules can be 'engineered' in an extensive way since they present a wealth of interfacial rheological properties in terms of elasticity, plasticity and yield stress whose magnitudes can be controlled by the composition. These behaviors are explained by the variation of the membrane thickness with the physico-chemical parameters of the process.

Quantification of Spontaneous W/O Emulsification and its Impact on the Swelling Kinetics of Multiple W/O/W Emulsions.

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.

Decoupling of mass transport mechanisms in the stagewise swelling of multiple emulsions.

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.

Microfluidic preparation and self diffusion PFG-NMR analysis of monodisperse water-in-oil-in-water double emulsions.

Monodisperse water-in-oil-in-water (WOW) double emulsions have been prepared using microfluidic glass devices designed and built primarily from off the shelf components. The systems were easy to assemble and use. They were capable of producing double emulsions with an outer droplet size from 100 to 40 µm. Depending on how the devices were operated, double emulsions containing either single or multiple water droplets could be produced. Pulsed-field gradient self-diffusion NMR experiments have been performed on the monodisperse water-in-oil-in-water double emulsions to obtain information on the inner water droplet diameter and the distribution of the water in the different phases of the double emulsion. This has been achieved by applying regularization methods to the self-diffusion data. Using these methods the stability of the double emulsions to osmotic pressure imbalance has been followed by observing the change in the size of the inner water droplets over time.

Avalanches of coalescence events and local extensional flows--stabilisation or destabilisation due to surfactant.

From two-drop collision experiments, it is known that local extensional flow favors coalescence. Recently, Bremond et al. used microfluidic methods to evidence this point. Similarly, we used specific microfluidic geometries to impose sudden extensional flow, following drop collision under controlled conditions, and coalescence events were recorded with a high-speed camera. In this study we focus on the effect of surfactant on the coalescence, or stabilisation against it, between drops flowing apart due to either imposed external flow or capillary forces related to drop shape relaxation. Coalescence can be induced even when drops are initially separated by an intersticial lubricating film by far thicker than the critical thickness for rupturing under the action of Van der Waals forces. This is particularly relevant to avalanches of coalescence events, in flowing or even quiescent emulsions or foams. When non-ionic surfactant was used, it was observed that small concentrations apparently enhance coalescence in extension. But at higher concentrations it provides stabilisation through a specific mechanism of thread formation and rupture; the stabilisation mechanism can be complex.