Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels.

Plant-based oil inks that imitate the texture and melting behavior of traditional animal fats using 3D printing have been developed. The influence of the incorporation of potato starch and the type of oil on rheology and meltability was investigated. The results showed that the dynamic modulus and hardness of fat analogs increased, whereas fat analog meltability decreased with an increase in potato starch content. Coconut oil and soybean oil-containing fat analogs incorporated with proper potato starch levels exhibited good printability and similar meltability to commercial beef and pork fats. The addition of potato starch suppressed fat analog meltability as it disrupted the inulin matrix. Fat analogs containing coconut oil could be texturized at temperatures lower than those required for their soybean oil counterparts. The fat analogs were solid at room temperature, demonstrated good printability, and imitated the melting behavior of fat contained in real meat throughout the cooking process.

Characterization of covalent, feruloylated polysaccharide gels by pulsed field gradient-stimulated echo (PFG-STE)-NMR.

Translational mobility of guest molecules such as water and glucose in gels that are based on feruloylated polysaccharides appears to be critical to understand their nutritional and functional properties. Here, the applicability of PFG-STE-NMR on feruloylated gels was proven, and relationships to rheological data were studied. Arabinoxylans and pectins were extracted from by-products using varying conditions. Laccase induced coupling of these chemically characterized polymers resulted for most of the feruloylated polysaccharides in homogeneous gels. Rheological studies confirmed that polysaccharide composition affects viscoelastic properties of the resulting gels. Generally, diffusion of water and glucose is hindered in gels. In the feruloylated polysaccharide gels, both polysaccharide concentration and extraction conditions affect the diffusion behavior of these molecules. A simple correlation between rheological data and mobility of guest molecules has not generally been found: although long time acid extracted pectins form highly elastic gels, water diffusion in these gels is less hindered.

Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration.

The effects of lecithin addition at different concentrations (0-2.0%) on the physicochemical and emulsifying properties of mussel water-soluble proteins (MWP) were investigated. In solution system, low lecithin concentration (0.5%-1.0%) induced the aggregation and increased turbidity of composite particles. Lecithin addition caused changes in secondary structure and induced partial unfolding of MWP. Hydrophobic interactions between MWP and lecithin may contribute to the exposure of chromophores and hydrophobic groups of MWP. The interfacial tension decreased with lecithin addition. However, at a high lecithin concentration (1.5%-2.0%), the degree of aggregation and state of unfolding alleviated due to competitive adsorption. In emulsion system, with the low concentration of lecithin addition (0.5%-1.0%), droplet size and surface charge of emulsion decreased. The emulsion activity index, emulsion stability index, percentage of adsorbed protein increased. Both creaming stability and viscoelastic properties improved. At an intermediate lecithin concentration (1.0%), the emulsion showed the highest physical stability, while further addition of lecithin caused a slight deterioration in emulsifying properties. Overall, these results indicated the possibility that the lecithin-MWP mixed emulsifiers can be used to obtain emulsions with desirable properties.

Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels.

In this study, the compatibility of alginate (Alg) and konjac glucomannan (KGM) in aqueous solutions was evaluated by dilute solution viscometry (DSV). It was found that when Alg: KGM ratio was lower than 6:4 (w/w), Alg and KGM were compatible, which was subsequently confirmed by SEM, AFM and TEM. Moreover, by dispersing emulsified oil droplets into Alg gel matrix, followed by addition of KGM to thicken the system, where the ratio of Alg: KGM was 5:5, a class of emulsion gels with significant thixotropy and viscoelasticity could be obtained. The prepared emulsion gels displayed good thermal stability and freeze-thaw stability, with no oil droplet coalescence observed after heating at 100°C for 30 min or freezing the gels at -18°C for 24 h. Overall, the mixed Alg/KGM system is expected to provide a template for designing low-fat mayonnaise-like food emulsions.

Damping of surface waves due to crude oil/oil emulsion films on water.

In this paper results of laboratory studies of damping of gravity-capillary waves due to emulsified oil films (EOF) are presented and compared to crude oil films (COF). A laboratory method based on measuring the damping coefficient and the length of parametrically generated gravity-capillary waves is applied to a 50% EOF and to crude oil films. Measurements of wave damping were carried out in a range of surface wave lengths, corresponding to Bragg waves of X- to Ka-band radars. The obtained dependences of wave damping coefficient on EOF thickness have demonstrated the existence of a damping maximum at thicknesses of about 1-2 mm, and the maximum is approximately twice the one for COF, the damping maximum for EOF is located at larger film thicknesses than for COF. Theoretical calculations of wave damping have been performed and viscoelastic parameters of EOF have been estimated from comparison between theory and experiment.

In vitro effects of a kaolin-coated hemostatic dressing on anticoagulated blood.

BACKGROUND: The use of kaolin-coated dressings has become common and have efficacy in normal patients, but their increased use will inevitably include use on bleeding patients taking anticoagulants. We hypothesize that kaolin coating material (KCM) will improve clotting regardless of anticoagulation medication. METHODS: A prospective study was performed on blood from patients who were on a vitamin K antagonist (VKA), unfractionated heparin (UH), an antiplatelet (AP) agent, a Xa inhibitor (Xa), or a direct thrombin inhibitor (DTI). None were on more than one type of anticoagulation medication. Viscoelastic testing was performed with and without KCM. All p values were adjusted for multiple comparisons. RESULTS: The addition of KCM significantly decreased the time for initial clot formation (CT) in all groups. The mean CT for controls was decreased from 692 to 190.8 s (p < 0.0001). KCM decreased the initial clot formation time by about 1.5 times in those on DTI (p = 0.043) and 2.5 times in those taking AP medication (p < 0.001). The most profound effect was seen in those on UH (no KCM 1,602 s vs. KCM 440 s; p < 0.001), VKA (no KCM 1,152 s vs. 232 s; p < 0.01), and Xa (no KCM 1,342 s vs. 287 s; p < 0.001). Analysis of other clot formation parameters revealed that KCM significantly improved the clot formation kinetics (CFT) only in patients taking Xa (p = 0.03). KCM improved maximum clot strength in patients on Xa inhibitors (p = 0.05). Patients on UH had a larger effect size with an increase in clot strength from 24.35 mm to 43.35 mm whereas those on Xa had an increase of 38.7 mm to 49.85 mm. CONCLUSION: In this in vitro analysis, the addition of KCM to the blood of patients taking any of these anticoagulation medications significantly improved the time to initial clot formation, indicating that kaolin-based hemostatic dressings will be effective in initiating clot formation in patients on anticoagulants. LEVEL OF EVIDENCE: Therapeutic, level IV.

The first of the viscoceuticals? A shear thickening gum induces gastric satiety in rats.

We examined the effect of gavage of 4 ml of a viscous shear-thickening polysaccharide solution (15% w/w) extracted from the fronds of the mamaku tree fern (Cythea medullaris) in reducing appetite and delaying gastric emptying in twenty six Sprague Dawley rats. After two weeks habituation to a pelleted chow, the rats were gavaged on alternate days with either the mamaku extract or with the same volume of deionised water for a total of five times over a period of two weeks. The body mass and food intake of each rat were determined daily and the weights of their stomach contents determined on euthanasia two hours after the final gavage. The rats gavaged with the mamaku gum consumed significantly lower quantities of chow on the day of gavage. The weights of the stomach contents of rats two hours after gavage with mamaku extract were significantly greater than those following gavage with water. The failure of the rats dosed with mamaku to lose body weight likely resulted from the overall adverse effect of gavage on food intake, the limited numbers of doses of the gum and the rebound hyperphagia on days when the rats were not gavaged. Together the results indicate that gavage with mamaku gum delayed gastric emptying with respect to that of rats dosed with water and supressed appetite for 12-24 hours after dosage.

Formation and properties of gels based on lipo-plexes.

Aqueous systems containing sodium taurodeoxycholate and, eventually, soybean lecithin were investigated. Depending on the relative amounts of two such species, molecular, micellar, vesicular, liquid crystalline, and solid phases were formed. In the presence of bovine serum albumin, micellar and vesicular systems form lipo-plexes. The latter self-organize into gels, depending on composition and thermal treatments. According to scanning electron microscopy, vesicle-based gels obtained from lipo-plexes form sponge-like entities, whereas micelle-based ones self-arrange in fibrous organizations. Gels are characterized by a significant viscoelasticity in a wide temperature and frequency range. Rheological data were interpreted by assuming strict relations between the system response and the self-organization of the lipo-plexes into gels. It was inferred that differences in the gel properties depend on the different self-assembly modes of the aggregates formed by the mentioned lipo-plexes. Use of the above systems in biomedical applications, mostly in the preparation of matrices requiring the use of smart and biocompatible gels, is suggested.

Lecithin-based emulsions for potential use as saliva substitutes in patients with xerostomia--viscoelastic properties.

The purpose of the present study was to investigate lecithin-rice bran oil rheological properties with the view to consider these as potential saliva substitutes in patients with severe xerostomia and salivary hypofunction. Pseudo-ternary phase diagrams of rice bran oil, lecithin and water mixtures were constructed and characterised using polarising light microscopy. Viscoelastic properties, which we hypothesise are important determinants in product performance, were analysed using both flow and oscillatory rheology. Rheological properties were influenced by composition, frequency and shear stress. Frequency-dependent viscoelasticity was observed in some formulations where viscosity dominated (tanδ>1) at frequencies under 5 Hz and elasticity dominated (tanδ<1) at higher frequencies. Threshold frequencies were determined for each formulation, where a peak in loss tangent was observed, coinciding with a reduction in the storage modulus and increase in loss modulus. The frequency-dependent behaviour of emulsions are of interest because these combinations exhibit viscous behaviour at low frequencies, which may improve lubrication of the oral cavity at rest, whereas increased elasticity at higher frequencies may improve retention during higher-shear tasks such as swallowing and speaking.

Properties of cellulose/pectins composites: implication for structural and mechanical properties of cell wall.

The primary cell wall of dicotyledonous plants can be considered as a concentrated polymer assembly, containing in particular polysaccharides among which cellulose and pectins are known to be the major components. In order to understand and control the textural quality of plant-derived foods, it is highly important to elucidate the rheological and microstructural properties of these components, individually and in mixture, in order to define their implication for structural and mechanical properties of primary plant cell wall. In this study, the rheological and microstructural properties of model systems composed of sugar-beet microfibrillated cellulose and HM pectins from various sources, with varied degrees of methylation and containing different amounts of neutral sugar side chains, were investigated. The influence of the presence of calcium and/or sodium ions and the biopolymer concentrations on the properties of the mixed systems were also studied. The characterizations of the mixed system, considered as a simplified model of primary plant cell wall, showed that whatever the structural characteristics of the pectins, the ionic conditions of the medium and the biopolymer concentrations, the gelation of the composite was mainly controlled by cellulose. Thus, the cellulose network would be the principal component governing the mechanical properties of the cell walls. However, the neutral sugar side chains of the pectins seem to play a part in the interactions with cellulose, as shown by the interesting viscoelastic properties of cellulose/apple HM pectins systems. The rigidity of cellulose/pectins composite was strongly influenced by the structural characteristics of pectins. The particular properties of primary plant cell walls would thus result from the solid viscoelastic properties of cellulose, its interactions with pectins according to their structural characteristics (implication of the neutral sugar side chains and the specific potential calcic interactions) and of the distribution of the components in separate phases.

Effect of water hardness on surface tension and dilational visco-elasticity of sodium dodecyl sulphate solutions.

The complementary drop and bubble profile analysis and maximum bubble pressure tensiometry are used to measure the dynamic surface tension of aqueous SDS solutions in the presence of hardness salts (CaCl(2) and MgCl(2) in the ratio of 2:1 at concentrations of 6 and 40FH). The presence of hardness salts results in an essential increase of the SDS adsorption activity, which indicates the formation of Ca(DS)(2) and Mg(DS)(2) in the SDS solutions. The surface tension isotherms of SDS in presence of Ca(DS)(2) and Mg(DS)(2) are described using the generalised Frumkin model. The presence of hardness salts accelerates the ageing of SDS solutions as compared with the addition of 0.01 M NaCl due to a faster hydrolysis and hence formation of dodecanol. These results are used to estimate the possible concentration of dodecanol in the studied SDS solutions. The buoyant bubble profile method with harmonic surface oscillations is used to measure the dilational rheology of SDS solutions in presence of hardness salts in the frequency range between 0.005 Hz and 0.2 Hz. The visco-elasticity modulus in the presence of hardness salts is higher as compared with its values in the presence of 0.01 M NaCl additions. The ageing of SDS solutions leads to an essential increase of the visco-elastic modulus.

Amphiphilic siloxane phosphonate macromolecule monolayers at the air/water interface: effects of structure and temperature.

A comprehensive study is reported of Langmuir-Blodgett (LB) films (spread at the air/water interface using the Langmuir balance technique) composed of surface active, nonionic, and OH-free amphiphilic siloxane phosphonate ester macromolecules. Analysis is made on three molecular structures in the form of linear polymer poly(diethylphosphono-benzyl-alphabeta-ethyl methylsiloxane) (PPEMS), cyclic oligomer methylphosphonobenzyl-alphabeta-ethyl cyclosiloxane (MPECS), and copolymer poly(PEMS-co-DMS). The surface pressure-surface area (pi -A) isotherms of homopolymer at 3-40 degrees C show a clear temperature-induced phase transition (plateaus at pit approximately 17-19 mN/m) below 10 degrees C. The magnitude of the transition substantially increases upon lowering the temperature (partial differential DeltaAt/ partial differential T approximately -0.1 nm2 unit(-1) deg(-1) and partial differential pi t / partial differential T approximately -0.25 mN m(-1) deg(-1)). The positive entropy and enthalpy gain infers that strong coupling with the subphase and excess hydration attributed to hydrogen bonding between the P=O bond and the subphase prevails at low temperatures. The cyclic oligomer MPECS forms a condensed monolayer at the air/water interface that does not display a similar transition in the experimental temperature range. The temperature sensitivity of MPECS film is observed only in the collapsed region. The nature of the interaction with the subphase is similar for MPECS and PPEMS, indicating that the size and thermal mobility are the controlling factors in these processes. The elasticity plot reveals two distinct states (above and below transition). This observation is supported by BAM images that show irregular spiral structures below 10 degrees C. The transition occurring in the copolymer at 20 degrees C is due to relaxation of the PDMS component. The two maxima shown in the elasticity plot indicate additive fractions of PPEMS and PDMS. The surface areas of these macromolecules in the relaxed (1.48 nm2/unit) and packed (0.45 nm2/unit) forms obtained by PM3 modeling agree well with the experimental data and seem to indicate that the siloxane chain is being lifted off the subphase by the hydrophobic phenylic part of the molecule.