Interfacial properties of green leaf cellulosic particles

Food Hydrocolloids

Volumn 71, Issue , 2017, Pages 8-16

  Tamayo Tenorio, A ^a   Gieteling, J ^a   Nikiforidis, C V ^a   Boom, R M ^a   van der Goot, A J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cellulosic particles; Emulsions; Green leaves; Hemicellulose; Interfacial properties; Pickering stabilisers

Indexed keywords

ALKALINITY; EMULSIFICATION; EMULSIONS; OILS AND FATS; PROTEINS; SUGAR BEETS;

ALKALINE PH; CELLULOSIC PARTICLE; CELLULOSIC PULPS; GREEN LEAVES; HEMICELLULOSE; INTERFACIAL PROPERTY; PICKERING STABILIZER; PRESSCAKE; PRESSUNG; STABILISER;

PHASE SEPARATION;

EID: 85018415264     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.04.030     Document Type: Article

References (50)

1. AACC, Method 08–01: Ash - basic method. Approved methods of analysis, 10th ed., 1983, AACC International, St. Paul, MN, U.S.A.
2. AACC, Method 30–25: Crude fat in wheat, corn and soy flour, feeds, and mixed feeds. Approved methods of analysis, 10th ed., 1983, AACC International, St. Paul, MN, U.S.A.
3. AACC, Method 32–05: Total dietary fiber. Approved methods of analysis, 10th ed., 1983, AACC International, St. Paul, MN, U.S.A.
4. Arnoul-Jarriault, B., Lachenal, D., Chirat, C., Heux, L., Upgrading softwood bleached kraft pulp to dissolving pulp by cold caustic treatment and acid-hot caustic treatment. Industrial Crops and Products 65 (2015), 565–571, 10.1016/j.indcrop.2014.09.051.
5. Aufrere, J., Michalet-Doreau, B., Comparison of methods for predicting digestibility of feeds. Animal Feed Science and Technology 20:3 (1988), 203–218, 10.1016/0377-8401(88)90044-2.
6. Beck, C.B., An introduction to plant structure and development. 2005, Cambridge University Press.
7. Berton-Carabin, C.C., Schroën, K., Pickering emulsions for food applications: Background, trends, and challenges. Annual Review of Food Science and Technology 6 (2015), 263–297, 10.1146/annurev-food-081114-110822.
8. Berton, C., Genot, C., Ropers, M.H., Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions. Journal of Colloid and Interface Science 354:2 (2011), 739–748, 10.1016/j.jcis.2010.11.055.
9. Binks, B.P., Particles as surfactants—similarities and differences. Current Opinion in Colloid & Interface Science 7:1–2 (2002), 21–41, 10.1016/S1359-0294(02)00008-0.
10. Boker, A., He, J., Emrick, T., Russell, T.P., Self-assembly of nanoparticles at interfaces. Soft Matter 3:10 (2007), 1231–1248, 10.1039/b706609k.
11. Chronakis, I.S., Öste Triantafyllou, A., Öste, R., Solid-state characteristics and redispersible properties of powders formed by spray-drying and freeze-drying cereal dispersions of varying (1 → 3,1 → 4)-β-glucan content. Journal of Cereal Science 40:2 (2004), 183–193, 10.1016/j.jcs.2004.03.004.
12. Conklin-Brittain, N.L., Dierenfeld, E.S., Wrangham, R.W., Norconk, M., Silver, S.C., Chemical protein analysis: A comparison of kjeldahl crude protein and total ninhydrin protein from wild, tropical vegetation. Journal of Chemical Ecology 25:12 (1999), 2601–2622, 10.1023/a:1020835120701.
13. Deshmukh, O.S., Van Den Ende, D., Stuart, M.C., Mugele, F., Duits, M.H.G., Hard and soft colloids at fluid interfaces: Adsorption, interactions, assembly & rheology. Advances in Colloid and Interface Science 222 (2014), 215–217, 10.1016/j.cis.2014.09.003.
14. Dickinson, E., Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17:1 (2003), 25–39, 10.1016/S0268-005X(01)00120-5.
15. Dickinson, E., Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends in Food Science & Technology 24:1 (2012), 4–12, 10.1016/j.tifs.2011.09.006.
16. Dijkstra, D.S., Linnemann, A.R., van Boekel, T.A., Towards sustainable production of protein-rich foods: Appraisal of eight crops for western Europe. PART II: Analysis of the technological aspects of the production chain. Critical Reviews in Food Science and Nutrition 43:5 (2003), 481–506.
17. Du, K., Glogowski, E., Emrick, T., Russell, T.P., Dinsmore, A.D., Adsorption energy of nano- and microparticles at liquid−liquid interfaces. Langmuir 26:15 (2010), 12518–12522, 10.1021/la100497h.
18. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H., Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry 124:2 (2011), 411–421, 10.1016/j.foodchem.2010.06.077.
19. Engelen, L., Van Der Bilt, A., Oral physiology and texture perception of semisolids. Journal of Texture Studies 39:1 (2008), 83–113, 10.1111/j.1745-4603.2007.00132.x.
20. Eskin, N.A.M., Hoehn, E., Chapter 2-fruits and vegetables biochemistry of foods. 3rd ed., 2013, Academic Press, San Diego.
21. Evans, M., Ratcliffe, I., Williams, P.A., Emulsion stabilisation using polysaccharide-protein complexes. Current Opinion in Colloid and Interface Science 18:4 (2013), 272–282, 10.1016/j.cocis.2013.04.004.
22. Galanakis, C.M., Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology 26:2 (2012), 68–87, 10.1016/j.tifs.2012.03.003.
23. Göksel Saraç, M., Dogan, M., Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: Effects on physicochemical, textural, and sensory properties. European Food Research and Technology 242:8 (2016), 1331–1342, 10.1007/s00217-016-2637-9.
24. Gould, J., Vieira, J., Wolf, B., Cocoa particles for food emulsion stabilisation. Food & Function 4:9 (2013), 1369–1375, 10.1039/c3fo30181h.
25. Harris, P.J., Smith, B.G., Plant cell walls and cell-wall polysaccharides: Structures, properties and uses in food products. International Journal of Food Science & Technology 41:s2 (2006), 129–143.
26. Held, M.A., Jiang, N., Basu, D., Showalter, A.M., Faik, A., Plant cell wall polysaccharides: Structure and biosynthesis. Polysaccharides: Bioactivity and Biotechnology, 2015, 3–54.
27. Katepalli, H., John, V.T., Tripathi, A., Bose, A., Microstructure and rheology of particle stabilized emulsions: Effects of particle shape and inter-particle interactions. Journal of Colloid and Interface Science 485 (2017), 11–17, 10.1016/j.jcis.2016.09.015.
28. Kiskini, A., Vissers, A., Vincken, J.P., Gruppen, H., Wierenga, P.A., Effect of plant age on the quantity and quality of proteins extracted from sugar beet (Beta vulgaris L.) leaves. Journal of Agricultural and Food Chemistry 64:44 (2016), 8305–8314, 10.1021/acs.jafc.6b03095.
29. Klein, M., Aserin, A., Ishai, P.B., Garti, N., Interactions between whey protein isolate and gum Arabic. Colloids and Surfaces B: Biointerfaces 79:2 (2010), 377–383, 10.1016/j.colsurfb.2010.04.021.
30. Labavitch, J.M., Powell, A.L.T., Greve, L.C., Blanco-Ulate, B., Cantu, D., Vicente, A.R., Cell wall metabolism: The Yin and Yang of fruit postharvest biology. Acta Horticulturae 1079 (2015), 27–40.
31. Li, Z., Harbottle, D., Pensini, E., Ngai, T., Richtering, W., Xu, Z., Fundamental study of emulsions stabilized by soft and rigid particles. Langmuir 31:23 (2015), 6282–6288, 10.1021/acs.langmuir.5b00039.
32. Liu, F., Tang, C.-H., Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface. Food Hydrocolloids 60 (2016), 606–619, 10.1016/j.foodhyd.2015.04.025.
33. Lopetinsky, R.J.G., Masliyah, J.H., Xu, Z., Solids-stabilized emulsions: A review. Colloidal Particles at Liquid Interfaces, 2006, 186–224.
34. Madivala, B., Vandebril, S., Fransaer, J., Vermant, J., Exploiting particle shape in solid stabilized emulsions. Soft Matter 5:8 (2009), 1717–1727, 10.1039/b816680c.
35. Nikiforidis, C.V., Ampatzidis, C., Lalou, S., Scholten, E., Karapantsios, T.D., Kiosseoglou, V., Purified oleosins at air–water interfaces. Soft Matter 9:4 (2013), 1354–1363.
36. Randall, R.C., Phillips, G.O., Williams, P.A., The role of the proteinaceous component on the emulsifying properties of gum Arabic. Food Hydrocolloids 2:2 (1988), 131–140, 10.1016/S0268-005X(88)80011-0.
37. Rayner, M., Marku, D., Eriksson, M., Sjöö, M., Dejmek, P., Wahlgren, M., Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids and Surfaces A: Physicochemical and Engineering Aspects 458:1 (2014), 48–62, 10.1016/j.colsurfa.2014.03.053.
38. Sagis, L.M.C., Fischer, P., Nonlinear rheology of complex fluid-fluid interfaces. Current Opinion in Colloid and Interface Science 19:6 (2014), 520–529.
39. Serna-Cock, L., García-Gonzales, E., Torres-León, C., Agro-industrial potential of the mango peel based on its nutritional and functional properties. Food Reviews International 32:4 (2016), 364–376, 10.1080/87559129.2015.1094815.
40. Showalter, A.M., Structure and function of plant cell wall proteins. The Plant Cell 5:1 (1993), 9–23, 10.1105/tpc.5.1.9.
41. Siqueira, G., Bras, J., Dufresne, A., Cellulosic bionanocomposites: A review of preparation, properties and applications. Polymers 2:4 (2010), 728–765.
42. Tamayo Tenorio, A., de Jong, E.W.M., Nikiforidis, C.V., Boom, R., van der Goot, A.J., Interfacial properties and emulsification performance of thylakoid membrane fragments. Soft Matter, 2016, 10.1039/c6sm02195f.
43. Tamayo Tenorio, A., Gieteling, J., de Jong, G.A.H., Boom, R.M., van der Goot, A.J., Recovery of protein from green leaves: Overview of crucial steps for utilisation. Food Chemistry 203 (2016), 402–408, 10.1016/j.foodchem.2016.02.092.
44. Tcholakova, S., Denkov, N.D., Lips, A., Comparison of solid particles, globular proteins and surfactants as emulsifiers. Physical Chemistry Chemical Physics 10:12 (2008), 1608–1627, 10.1039/b715933c.
45. Tzoumaki, M.V., Moschakis, T., Kiosseoglou, V., Biliaderis, C.G., Oil-in-water emulsions stabilized by chitin nanocrystal particles. Food Hydrocolloids 25:6 (2011), 1521–1529, 10.1016/j.foodhyd.2011.02.008.
46. Van Hooghten, R., Imperiali, L., Boeckx, V., Sharma, R., Vermant, J., Rough nanoparticles at the oil-water interfaces: Their structure, rheology and applications. Soft Matter 9:45 (2013), 10791–10798, 10.1039/c3sm52089g.
47. Wallecan, J., McCrae, C., Debon, S.J.J., Dong, J., Mazoyer, J., Emulsifying and stabilizing properties of functionalized orange pulp fibers. Food Hydrocolloids 47 (2015), 115–123, 10.1016/j.foodhyd.2015.01.009.
48. Walstra, P., Chapter 10: Surface phenomena physical chemistry of foods. 2003, Marcel Dekker Inc, USA.
49. Wu, J., Ma, G.H., Recent studies of pickering emulsions: Particles make the difference. Small, 2016, 4633–4648, 10.1002/smll.201600877.
50. Xiao, J., Li, Y., Huang, Q., Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends. Trends in Food Science and Technology 55 (2016), 48–60, 10.1016/j.tifs.2016.05.010.