Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Li, Xin; Murray, Brent S.; Yang, Yongjian; Sarkar, Anwesha

doi:10.1016/j.foodhyd.2019.105292

Cited by 68 publications

(35 citation statements)

References 60 publications

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“…Another way of improving the foaming properties of EWP is to convert the protein into protein microgels [28][29][30] For example, Li et al [31] created submicron (360 nm) EWP microgel (EWPM) particles by homogenization of a thermally cross-linked EWP bulk gel and showed that the EWPM-stabilized aqueous foams via a Pickering-type mechanism.…”

Section: Protein-based Nanoparticles and Microgelsmentioning

confidence: 99%

Recent developments in food foams

Murray

2020

Current Opinion in Colloid & Interface Science

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112

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The scientific literature between from 2015 onwards (inclusive) with respect to foams and thin films in the context of foods has been reviewed. Proteins are the dominant foaming agents in foods and investigations of the classic, meringue-forming egg white protein still dominate the literature, since the unique properties of this system are still not properly understood. The current drive of many studies is to find suitable replacers of egg proteins, driven by consumer trends for more plant-based alternatives. This has led to investigations of the stabilizing properties of various protein aggregates, nanoparticles and microgel particles as Pickering-type stabilizers of foams (Pickering foams). At the same time, other work has sought to manipulate the surface properties of biopolymer-and non-biopolymer-based particles by chemical means, in order to make the particles adsorb strongly enough. Few, truly novel foam stabilizers have emerged, but two include saponin aggregates and bacteria as particle-type stabilizers. Author Comments: Dear Editor, Thank you for the positive response to our review. I note your minor editorial comment and have inserted any missing page numbers or article numbers in the references where these are available. I also thank the Reviewer for their suggestions, which I have addressed as follows, allowing the opportunity to improve the MS further. Below I repeat Reviewer 1 s comments/suggestions, followed by my response, in italics for clarity. It is not really clear where the Introduction ends and the material specific discussion starts. In the Introduction I have focused almost exclusively on the generic problems of stabilizing foams, though I have introduced Pickering foams as a special case. At the end of the Introduction I introduced Table 1, a sort of classification summary of the different types of stabilizer as a lead into the following sections, which discuss most of these in turn. However, to make this more clear, I have changed the last sentence of the Introduction to The main classes and sub-class of foam stabilizer covered in this review are summarized in Table 1 and these will be discussed in the following sections. The Abstract features abbreviations and parentheses, which impairs the optical and reading pleasure. Later on also some sentences are placed parentheses: In my opinion, the parentheses are not needed. There is only one abbreviation in the Abstract, for egg white protein (EWP), which I subsequently used only once. I think this was introduced this mainly to keep the word count down. Nevertheless, I have removed this. There is one set of parentheses, around Pickering foams. I think this is justified because the term is not entirely widespread yet, unlike Pickering emulsions. On page 7 there is a valid comment on the often-claimed link between foam stability

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Section: Protein-based Nanoparticles and Microgelsmentioning

confidence: 99%

Recent developments in food foams

Murray

2020

Current Opinion in Colloid & Interface Science

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112

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“…Sub-micron sized egg white protein microgel (EWPM) particles (Li et al, 2019c) were prepared using a top-down approach of heat-set gel formation followed by shearing into microscopic gel particles based on previous methods (Sarkar et al, 2017a;Sarkar et al, 2016b). The z-average hydrodynamic diameter the EWPM dispersion was ~ 350 nm (see supplementary Figure S1), measured using dynamic light scattering (DLS).…”

Section: Preparation Of Egg White Protein Microgels (Ewpm)mentioning

confidence: 99%

“…Besides protein monolayers, there is burgeoning interest in using Pickering stabilization, i.e. stabilization of bubbles by solid particles (Lesov et al, 2017;Li et al, 2019b). Adsorbed particles can enhance the stability of foams against disproportionation and coalescence for longer periods by virtue of the ultra-high desorption energies of the particles once adsorbed (Binks et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…But EWP on its own is unable to provide longerterm stability against bubble shrinkage or collapse. One strategy to improve foam stability can be to physically structure EWP into egg white protein microgels (EWPM) to generate 'Pickering' particle-stabilized bubbles (Li et al, 2019c). Therefore, EWPM prepared by physical treatment from EWP itself could be taken as a kind of "clean" stabilizing materials, however EWPM suffers from relatively poor foamability.…”

Section: Introductionmentioning

confidence: 99%

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Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments

Yang

Murray

et al. 2020

Journal of Food Engineering

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“…Стабильность структуры аэрированных десертов определяется в первую очередь дисперсностью воздушной фазы. Для того, чтобы достичь стабильной структуры размороженного продукта необходимо целенаправленно подбирать его композиционный состав, особенно стабилизаторы структуры [13].…”

Section: Introductionunclassified

The Condition of the Structure of the Thawed Aerated Sour-Milk Desserts during its Storage

Гурский¹,

Творогова

Shobanova

2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The results of experimental studies of the influence of the stabilizing system composition on the state of the structure of the thawed sour-milk aerated desserts are presented. As a stabilizer gelatin and its compositions with emulsifiers and starch of physical modification were used. A qualitative assessment of the dispersion of the air phase using microphotographs and a quantitative assessment by the average diameter of air bubbles, their quantitative fraction up to 50 microns, and also the probability of the size distribution of the bubbles were carried out. It was stated that during storage of desserts in a thawed state for 3 days, the shrinkage of portion occurred by 27–30%, and the dispersion of the air phase decreased visibly at the first day of storage. At the same time, the degree of dispersion reduction when using an emulsifier was marked as the smallest, and the starch of physical modification as the largest. Probably the size of air bubbles in the range up to 50 ?m, which is characterized as the the best state of consistency in a sample with emulsifier after hardening was 91%. After 3 days, the probability of the distribution of bubbles with sizes of 50 to 100 microns was the highest (51%). The experimental studies of the influence of the composition of the stabilization system on the structure of the thawed sour-milk dessert showed that gelatin, used as the main stabilizer in amount of at least 1.1%, provided a sufficiently stable structure of the thawed dessert during 1 day of storage. Taking into account the positive effect of emulsifiers on the preservation of the dispersion of the air phase and shape, it is necessary to carry out this work to substantiate the qualitative and quantitative composition of emulsifiers for the thawed sour-milk desserts.

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Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Abstract: This is a repository copy of Egg white protein microgels as aqueous pickering foam stabilizers: Bubble stability and interfacial properties.

Cited by 68 publications

References 60 publications

Recent developments in food foams

Recent developments in food foams

Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments

The Condition of the Structure of the Thawed Aerated Sour-Milk Desserts during its Storage

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