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- 저자 : McClements, K.G. (검색결과 10 건)
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McClements, David Julian,Decker, Eric Andrew,Choi, Seung Jun American Chemical Society 2014 Journal of agricultural and food chemistry Vol.62 No.14
<P>The food and beverage industry is trying to replace synthetic functional ingredients with more “label-friendly” ingredients in many commercial products. This study therefore examined the influence of environmental stresses on the stability of emulsions stabilized by a combination of lysolecithin and sucrose monopalmitate (SMP). Orange oil-in-water emulsions (5% (w/w) oil) stabilized by SMP (1%) and lysolecithin (0–0.5%) were prepared using high-pressure homogenization (pH 3). In the absence of lysolecithin, all emulsions were highly unstable to droplet aggregation, which was attributed to low droplet charge (weak electrostatic repulsion) and small SMP headgroup size (weak steric repulsion). Incorporation of 0.1–0.5% lysolecithin into the emulsions greatly improved their stability to droplet aggregation, which was mainly attributed to the increase in negative charge on the droplets (strong electrostatic repulsion). The addition of high levels of salt (NaCl) to the emulsions promoted droplet aggregation and creaming. Emulsions containing 0.5% lysolecithin were stable to heating (30–90 °C) in the absence of salt, but exhibited droplet aggregation and creaming when held at high (>50 °C) temperatures in the presence of 300 mM salt. This study has implications for the development of emulsion-based delivery systems for use in food and beverage products.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jafcau/2014/jafcau.2014.62.issue-14/jf404983p/production/images/medium/jf-2013-04983p_0009.gif'></P>
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Mun, Saehun,McClements, David Julian Elsevier 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.80 No.-
<P><B>Abstract</B></P> <P>The effect of simulated mastication (size reduction and α-amylase addition) on lipid digestion and β-carotene bioaccessibility of starch-based filled hydrogels was examined. The mechanical aspects of mastication were simulated by pureeing the hydrogel samples (semi-solid pieces) for 2 min using a mortar and pestle to mimic the chewing process. The microstructure, lipid digestion, and β-carotene bioaccessibility of the filled hydrogels were then measured as the samples were passed through simulated oral, gastric, and small intestinal phases. A filled hydrogel that was not subjected to simulated mastication in the oral phase had small and evenly distributed lipid droplets in the oral and gastric phases, regardless of the presence or absence of α-amylase. However, the lipid droplets in filled hydrogels that were subjected to simulated mastication became aggregated, especially after exposure to α-amylase. There were also appreciable differences in the initial rate of lipid digestion and in carotenoid bioaccessibility depending on whether or not simulated mastication was employed. These results suggest that the mechanical processing of the hydrogels in the simulated oral phase plays an important role in determining their subsequent gastrointestinal fate.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Filled hydrogels (FH) were subjected to simulated mastication in the oral phase. </LI> <LI> Mechanical and α-amylase disruption in mouth alters the structure of filled hydrogel. </LI> <LI> Bioaccessibility of β–carotene in FH was dependent on the degree of chewing. </LI> <LI> Bioaccessibility was affected by difference in the degree of amylase reaction. </LI> </UL> </P>
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문세훈,David Julian McClements,Jeonghee Surh 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.1
The influences of maltodextrin (MD) addition and multi-layer formation on the freeze-thaw stability of β-lactoglobulin (β-Lg)-stabilized oil-in-water beverage emulsions (0.1 wt% corn oil, 0.006 wt% β-Lg) were investigated. Various beverage emulsions were prepared depending on MD concentration (0-20 wt%), its dextrose equivalent (M150 or M250), and the presence or absence of additional polysaccharides (pectin, alginate, or ι-carrageenan) coatings around the emulsion droplets. All emulsions (β-Lg- and β-Lg-polysaccharide-coated emulsions)were unstable to experimental freeze-thaw cycling in the absence of MD. In the presence of MD, all emulsions containing M250 had better stability to droplet aggregation than those with M150, regardless of MD concentrations and freeze-thawing. The optimum concentrations of M250required to prevent emulsions destabilization under the freeze-thawing were 6, 15, and 2% for β-Lg-, β-Lg-ι-carrageenan-, and β-Lg-pectin-coated emulsions, respectively. This study implicates practical information to improve freeze-thaw stability of some beverage emulsion products that inevitably go though freezing during processing.
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Jeonghee Surh,David Julian McClements 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
The influence of salt concentration on the stability of sodium caseinate (CAS)-stabilized emulsions (20 wt% corn oil, 3.2 wt% CAS, 5 mM imidazole/acetate buffer, pH 7) was examined. In the absence of salt, laser diffraction measurements and optical microscopy measurements indicated there were some large oil droplets (d>10 μm) in the emulsions stabilized by 0.8 to 3.2 wt% of CAS. The droplet aggregation (mostly droplet coalescence) observed in the emulsions containing ≤2.8 wt% CAS tended to decrease as the CAS concentration increased, however, after which concentration (at 3.2 wt% CAS) depletion flocculation occurred. The addition of CaCl2 (5-20 mM) into the emulsions stabilized by 3.2 wt% CAS prevented the depletion flocculation although there was a small fraction of relatively large individual droplets in the emulsions, which was attributed to electrostatic screening effect and bridging effect of calcium ion. This study has shown that calcium ion that has been reputed to promote droplet aggregation could improve emulsion stability against droplet aggregation in CAS-stabilized emulsions.
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최승준,David Julian McClements 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.2
The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver nonpolar bioactive agents, such as vitamin A, D and E, bcarotene, lycopene, lutein, curcumin, resveratrol, and coenzyme Q10. Initially, the challenges associated with incorporating these different bioactives into foods are highlighted. The relative merits and drawbacks of different nanoemulsion fabrication methods are then discussed. Finally, examples of the application of nanoemulsions for improving the stability and bioavailability of various kinds of hydrophobic vitamins and nutraceuticals are provided.
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문세훈,David Julian McClements,서정희 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.4
Three types of emulsions (β-Lg-, β-Lg-pectin-,and β-Lg-ι-carrageenan-coated emulsions) with controlled electrostatic and/or steric interactions were prepared, and then examined for their freeze-dry stability in the absence or presence of 6% maltodextrin (MD). In the absence of MD, all emulsions were highly unstable to freeze-drying,nevertheless, the β-Lg-pectin-coated emulsions (d_32=5.37,d_43=35.11 μm) that were stabilized mostly by steric repulsion showed better stability than the other 2 emulsions (no dried power was obtained). The freeze-dry instability of all emulsions was improved with MD addition,particularly in the β-Lg- (d_43=1.10 μm) and β-Lg-ι-carrageenan-coated emulsions (d_43=0.58 μm) that were stabilized by electrostatic repulsive force. In the presence of MD, the β-Lg-ι-carrageenan-coated emulsions showed the highest stability to freeze-drying, which was attributed to the cooperative impact of steric and electrostatic repulsion. This study implicates that the major mechanism for stabilizing emulsions against freeze-drying could be different depending on the absence or presence of MD.
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Mun, Saehun,Park, Shinjae,Kim, Yong-Ro,McClements, David Julian Elsevier 2016 Food Research International Vol.87 No.-
<P><B>Abstract</B></P> <P>There is considerable interest in controlling the gastrointestinal fate of nutraceuticals to improve their efficacy. In this study, the influence of methylcellulose (an indigestible polysaccharide) on lipid digestion and β-carotene bioaccessibility was determined. The carotenoids were encapsulated within lipid droplets that were then loaded into rice starch hydrogels containing different methylcellulose levels. Incorporation of 0 to 0.2% of methylcellulose had little impact on the dynamic shear rheology of the starch hydrogels, which may be important for formulating functional foods with desirable textural attributes. The microstructure, lipid digestion, and β-carotene bioaccessibility of the filled hydrogels were measured as the samples were passed through simulated oral, gastric, and small intestinal phases. The lipid digestion rate and carotenoid bioaccessibility decreased with increasing methylcellulose. This effect was attributed to the ability of the methylcellulose to inhibit molecular diffusion, promote droplet flocculation, or bind gastrointestinal components thereby inhibiting triacylglycerol hydrolysis at the lipid droplet surfaces. This information may be useful for rationally designing functional foods with improved nutritional benefits.</P> <P><B>Highlights</B></P> <P> <UL> <LI> β-Carotene-loaded oil droplets were encapsulated in starch-based hydrogels. </LI> <LI> The impact of methylcellulose on gastrointestinal fate of droplets was determined. </LI> <LI> Methylcellulose did not alter starch hydrogel rheology, but delayed lipid digestion. </LI> <LI> Carotenoid bioaccessibility was reduced at higher methylcellulose levels. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>Confocal micrographs showing microstructural changes during passage through simulated oral, gastric, and intestinal phases; (A) emulsions; (B) filled starch hydrogels without methylcellulose, (C) filled starch hydrogels containing 0.05% methylcellulose; and (D) filled starch hydrogels containing 0.2% methylcellulose.</P> <P>[DISPLAY OMISSION]</P>
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Chapman, B.,Dendy, R.O.,McClements, K.G.,Chapman, S.C.,Yun, G.S.,Thatipamula, S.G.,Kim, M.H. International Atomic Energy Agency 2017 Nuclear fusion Vol.57 No.12
<P>During edge localised mode (ELM) crashes in KSTAR deuterium plasmas, bursts of spectrally structured ion cyclotron emission (ICE) are detected. Usually the ICE spectrum chirps downwards during an ELM crash, on sub-microsecond timescales. For KSTAR ICE where the separation of spectral peak frequencies is close to the proton cyclotron frequency <img ALIGN='MIDDLE' ALT='$\Omega_{\rm cp}$ ' SRC='http://ej.iop.org/images/0029-5515/57/12/124004/nfaa8e09ieqn001.gif'/> at the outer plasma edge, we show that the driving population of energetic ions is likely to be a subset of the 3 MeV fusion protons, born centrally on deeply passing orbits which drift from the core to the edge plasma. We report first principles modelling of this scenario using a particle-in-cell code, which evolves the full orbit dynamics of large numbers of energetic protons, thermal deuterons, and electrons self-consistently with the electric and magnetic fields. The Fourier transform of the excited fields in the nonlinear saturated regime of the simulations is the theoretical counterpart to the measured ICE spectra. Multiple simulation runs for different, adjacent, values of the plasma density under KSTAR edge conditions enable us to infer the theoretical dependence of ICE spectral structure on the local electron number density. By matching this density dependence to the observed time-dependence of chirping ICE spectra in KSTAR, we obtain sub-microsecond time resolution of the evolving local electron number density during the ELM crash.</P>
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Comprehensive review on potential applications of microfluidization in food processing
Anit Kumar,Atul Dhiman,Rajat Suhag,Rachna Sehrawat,Ashutosh Upadhyay,David Julian McClements 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.1
Microfluidizer is one of the emerging processing technologies which has brought tremendous and desirable changes in food matrix. By generating high cavitation, shear, velocity impact and turbulent forces, microfluidizer brought structural modifications in food which led to significant improvements in physicochemical, functional, nutritional, rheological and sensory properties of food products without affecting their natural flavour. Reduction in particle size and thereby increase in surface area has brought these unique modifications. Microfluidization also improved bioavailability and bioaccessibility of bioactives by making them more exposed. Applications of microfluidizer includes stable emulsion/suspension formation, encapsulation, and nanoparticle production. It has also shown its preservation potential by inactivating enzymes and microbes thus improving food stability. The present review comprehensively discusses the working principle and effect of microfluidizer on dairy products, fruit juices, cereals, starches, egg yolk, emulsions, suspensions, and other novel products formulations. Microfluidization has opened a new channel for developing novel food ingredients non-thermally.
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Chapman, B.,Dendy, R.O.,Chapman, S.C.,McClements, K.G.,Yun, G.S.,Thatipamula, S.G.,Kim, M.H. International Atomic Energy Agency 2018 Nuclear fusion Vol.58 No.9
<P>The radio frequency detection system on the KSTAR tokamak has exceptionally high spectral and temporal resolution. This enables measurement of previously undetected fast plasma phenomena in the ion cyclotron range of frequencies. Here we report and analyse a novel spectrally structured ion cyclotron emission (ICE) feature in the range 500 MHz to 900 MHz, which exhibits chirping on sub-microsecond timescales. Its spectral peaks correspond to harmonics <I>l</I> of the proton cyclotron frequency <I>f</I> <SUB>cp</SUB> at the outer midplane edge, where <I>l</I> = 20–36. This frequency range exceeds estimates of the local lower hybrid frequency <I>f</I> <SUB>LH</SUB> in the KSTAR deuterium plasma. The new feature is time-shifted with respect to a brighter lower-frequency chirping ICE feature in the range 200 MHz (8<I>f</I> <SUB>cp</SUB>) to 500 MHz (20<I>f</I> <SUB>cp</SUB>), which is probably driven (Chapman <I>et al</I> 2017 <I>Nucl. Fusion</I> <B>57</B> 124004) by 3 MeV fusion-born protons undergoing collective relaxation by the magnetoacoustic cyclotron instability (MCI). Here we show that the new, fainter, higher-frequency chirping ICE feature is driven by nonlinear wave coupling between different neighbouring spectral peaks in the lower-frequency ICE feature. This follows from bispectral analysis of the measured KSTAR fields, and of the field amplitudes output from particle-in-cell (PIC) simulations of the KSTAR edge plasma containing fusion-born protons. This reinforces the identification of the MCI as the plasma physics process underlying proton harmonic ICE from KSTAR, while providing a novel instance of nonlinear wave coupling on very fast timescales.</P>
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