Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions

The effect of ion environment changes on retention protein behavior during whey ultrafiltration process

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The ions environment changes were investigated during whey ultrafiltration process.

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Whey protein surface structure changes were contributed to the changing ions’ concentration.

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The relationship between ions around whey protein and membrane fouling was analyzed.

The factors affecting membrane fouling are very complex. In this study, the membrane fouling process was revealed from the perspective of ion environment changes, which affected the whey protein structure during ultrafiltration. It was found that the concentrations of Ca²⁺ and Na⁺ were overall increased and the concentrations of K⁺, Mg²⁺ and Zn²⁺ were decreased at an ultrafiltration time of 11 min, which made more hydrophilic groups buried inside and increased the content of α-helix, leading to more protein aggregation. The relatively higher K⁺ ratio in retention could lead to an antiparallel β-sheet configuration, aspartic acid, glutamic acid and tryptophan increased, which resulted in more protein aggregation and deposition on the membrane surface at 17 min. When the ion concentration and ratio restored the balance and were close to the initial state in retention, the protein surface tension decreased, and the hydrophilic ability increased at 21–24 min.

Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion

Stickinessis an inherent textural property in many sugar-rich foods, which can be problematic to the processing of confectionery products. The adhesion between foods and contact surfaces during processing and consumption has not been well understood in academia or industry. The theories of adhesion were discovered by scientists in the adhesive field of study, some of which can explain the stickiness phenomenon of confections. This work reviewed these theories in the context of sugar-rich foods, followed by a survey on the sensory and instrumental analyses of stickiness. Furthermore, the contributions of ingredients, temperature, compression, and contact surfaces to sugar-rich food adhesion are highlighted.

Magnetic Liquid Metal (Fe-EGaIn) Based Multifunctional Electronics for Remote Self-Healing Materials, Degradable Electronics, and Thermal Transfer Printing

Flexible materials with the ability to be bent, strained, or twisted play a critical role in soft robots and stretchable electronics. Although tremendous efforts are focused on developing new stretchable materials with excellent stability, inevitable mechanical damage due to long term deformation is still an urgent problem to be tackled. Here, a magnetic healing method based on Fe-doped liquid metal (Fe-GaIn) conductive ink via a noncontact way is proposed. Further, multifunctional flexible electronics are designed with combined performances of superior remote self-healing under magnetic field, water-degradable, and thermal transfer printing, which attribute to three parts of the materials including Fe-GaIn conductive ink, degradable PVA substrate, and adhesive fructose. The as-made light emitting diodes (LED) circuit is demonstrated with both structural and functional repairing after single or multipoint damage. The self-healing time from multipoint damage is pretty fast within 10 s. Due to the water-soluble PVA film, the recycling process is simple via immersing into water. Through heating, the electric circuit on fructose can be transferred to other flexible substrate with high efficiency, which broadens the practical applications of the present system. The novel and multifunctional electronics hold great promise for self-healing electronics, transient electronics, and soft robots.

Preparation of Non-Surface-Active Langmuir Trough Subphases from Milk

Milk polar lipid interfacial behavior continues to be analyzed using Langmuir trough experiments, but the reported Langmuir trough subphases commonly used are not fully representative of milk. A method to transform liquids of biological origin, such as milk, into appropriate Langmuir trough subphases does not currently exist, which hinders the applicability of Langmuir trough experiments to nature. Here, a procedure to manufacture milk-derived Langmuir trough subphases with insignificant amounts of surfactants from bovine milk is presented. Ultrafiltration is used to remove the bulk of protein surfactants from milk followed by the creation of solvent-induced emulsions that remove trace proteins and lipids from collected skim milk permeates. Change in surface tension upon compression of resulting washed permeates from the surfactant removal process was ≤0.1 mN/m, terming the permeates non-surface-active (NSA). NSA permeates (72.4 ± 0.2 mN/m) had a surface tension similar to that of ultrapure water (72.6 ± 0.1 mN/m), but their pH, conductivity, percent total solids, Brix percentage, alkalinity, and hardness were not the same, with NSA permeates being more compositionally similar to skim milk than water. The lift-off points of milk ganglioside GM3 monolayer surface pressure-area isotherms spread on NSA permeates and ultrapure water subphases were significantly different when compared for the same sample, indicating that surface tension measurements obtained on ultrapure water are not the same as with NSA milk permeate. Overall, surfactants were removed from bovine milk without the addition of exogenous compounds, allowing for the production of a NSA solution derived from milk that can be used in the Langmuir trough experiment to more realistically resemble the natural environment of milk polar lipids. The procedure described here was able to produce NSA solutions for other dairy beverages aside from milk, indicating that it can be applicable to other biological fluids.

Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit

Spray-dried fruit powder may be an interesting alternative for the purposes of promoting fruit consumption among consumers. The use of carrier agents is especially necessary for the production of spray-dried fruit powders. As they may affect some physical properties of the powder, it is important to adjust the amount at which they have to be added to the minimum in order to achieve the necessary effects. The final aim of the study was to identify the most suitable atomization temperature, as well as the optimal concentration of gum Arabic (GA) and carboxymethyl cellulose (CMC) to be used as carriers, in order to obtain grapefruit powder with the maximum dry matter yield (DMY) and porosity, the minimum water content and, simultaneously, with suitable color characteristics. The results of the study don’t recommend the use of CMC and suggest that the best color, the one that corresponds to a free-flowing powder, corresponds to a very luminous one, low in chroma and with a hue that is much more yellow than reddish orange.

Pulmonary delivery of pyrazinamide-loaded large porous particles

We have improved the aerodynamic properties of pyrazinamide loaded large porous particles (PZA-LPPs) designed for pulmonary delivery. To overcome the segregation of the different components occurring during the spray drying process and to obtain homogeneous LPPs, spray drying parameters were modified to decrease the drying speed. As a result, good aerodynamic properties for lung delivery were obtained with a fine particle fraction (FPF) of 40.1±1.0%, an alveolar fraction (AF) of 29.6±3.1%, a mass median aerodynamic diameter (MMADaer) of 4.1±0.2μm and a geometric standard deviation (GSD) of 2.16±0.16. Plasma and epithelial lining fluid (ELF) concentrations of pyrazinamide were evaluated after intratracheal insufflation of PZA-LPPs (4.22mgkg(-1)) into rats and compared to intravenous administration (iv) of a pyrazinamide solution (5.82mgkg(-1)). The in vivo pharmacokinetic evaluation of PZA-LPPs in rats reveals that intratracheal insufflation of PZA-LPPs leads to a rapid absorption in plasma with an absolute bioavailability of 66%. This proves that PZA-LPPs dissolve fast upon deposition and that PZA crosses efficiently the lung barrier to reach the systemic circulation. PZA concentrations were 1.28-fold higher in ELF after intratracheal administration than after iv administration and the ratio of ELF concentrations over plasma concentrations was 2-fold greater. Although these improvements are moderate, lung delivery of PZA appears an interesting alternative to oral delivery of the molecule and should now be tested in an infected animal model to evaluate its efficacy against Mycobacterium tuberculosis.

Inhibition of bubble coalescence by osmolytes: sucrose, other sugars, and urea

We report on bubble coalescence inhibition by non-surface-active, nonelectrolytes urea and sucrose, and other small sugars, in aqueous solution. Urea has no effect on bubble stability up to high concentrations>1 M, while sucrose inhibits coalescence in the range 0.01-0.3 M, similar to inhibiting electrolytes. Urea and sucrose both increase bubble coalescence inhibition in inhibiting and noninhibiting electrolytes in a cooperative manner, but urea decreases the efficacy of sucrose in mixed solutions. Several mono- and disaccharides also inhibit bubble coalescence at approximately 0.1 M, and the sugars vary in effectiveness. Disaccharides are more effective than the sum of their individual monosaccharide constituents, and sugars with very similar structures (for instance, diastereomers galactose and mannose) can show large differences in coalescence inhibition and hence thin film stability. We conclude that solute charge is not required for bubble coalescence inhibition, which indicates that the mechanism is not one of electrostatic surface repulsion and instead an effect on dynamic film thinning other than Gibbs-Marangoni elasticity is implicated. Solute structure is important in determining coalescence.