Here,
we report a novel “double Pickering stabilization”
of water-in-oil (W/O) emulsions, where complex formation at the interface
between Pickering polyphenol particles adsorbing from the oil side
and whey protein microgel (WPM) particles coadsorbing from the aqueous
side of the interface is investigated. The interfacial complex formation
was strongly dependent on the concentration of WPM particles. At low
WPM concentrations, both polyphenol crystals and WPM particles are
present at the interface and the water droplets were stabilized through
their synergistic action, while at higher concentrations, the WPM
particles acted as “colloidal glue” between the water
droplets and polyphenol crystals, enhancing the water droplet stability
for more than 90 days and prevented coalescence. Via this mechanism,
the addition of WPM up to 1 wt % gave a significant improvement in
the stability of the W/O emulsions, allowing an increase to a 20 wt
% water droplet fraction. The evidence suggests that the complex was
probably formed due to electrostatic attraction between oppositely
charged polyphenol Pickering particles on the oil side of the interface
and WPM Pickering particles mainly on the aqueous side of the interface.
Interfacial shear viscosity measurements and monolayer (Langmuir trough)
experiments at the air–water interface provided further evidence
of this strengthening of the film due to the synergistic particle–particle
complex formation at the interface.
Fat in the diet contributes to the pleasant mouthfeel of many foods, but overconsumption may contribute to obesity. Here we analyze what properties of fat in the mouth are sensed, by analyzing the responses of neurons in the macaque insular taste cortex, and two areas to which it projects the orbitofrontal cortex where the pleasantness of fat is represented, and the amygdala. We discovered that the firing rate responses of these fat-responsive neurons are correlated with the coefficient of sliding friction (CSF) and not with viscosity which reflects food thickness. Other, not fat-sensitive, neurons encoded viscosity and not the CSF. Neuronal population analyses confirmed that fat-responsive neurons conveyed information about the CSF but not about viscosity. Conversely the viscosity-sensitive neuronal population conveyed information about viscosity but not about the CSF. This new understanding of the representation of oral fat in the cerebral cortex and amygdala opens the way for the systematic development of foods with the pleasant mouthfeel of fat, together with ideal nutritional content and has great potential to contribute to healthy eating and a healthy body weight.
The following work highlights the impact of Plateau border (PB) length, l1, on the apparent surface viscosity, μs, of a flow rate controlled PB and node system using a novel experimental setup.
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