Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films
- Muscat, Delina, Adhikari, Raju, Tobin, Mark, McKnight, Stafford, Wakeling, Lara, Adhikari, Benu
- Authors: Muscat, Delina , Adhikari, Raju , Tobin, Mark , McKnight, Stafford , Wakeling, Lara , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 111, no. (2014), p. 333-347
- Full Text:
- Reviewed:
- Description: This study proposes a novel method for improving surface hydrophobicity of glycerol plasticized high amylose (HAG) films. We used polyethylene glycol isocyanate (PEG-iso) crosslinker to link HAG and three natural waxes (beeswax, candelilla wax and carnauba wax) to produce HAG + wax + PEG-iso films. The spatial distributions of wax and PEG-iso across the thickness of these films were determined using Synchrotron-based Fourier transform infrared spectroscopy. The hydrophobicity and surface morphology of the films were determined using contact angle (CA) and scanning electron microscopic measurements, respectively. The distribution patterns of wax and the PEG-iso across the thickness of the film, and the nature of crystalline patterns formed on the surface of these films were found to be the key factors affecting surface hydrophobicity. The highest hydrophobicity (CA >90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface. © 2014 Elsevier Ltd.
- Authors: Muscat, Delina , Adhikari, Raju , Tobin, Mark , McKnight, Stafford , Wakeling, Lara , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 111, no. (2014), p. 333-347
- Full Text:
- Reviewed:
- Description: This study proposes a novel method for improving surface hydrophobicity of glycerol plasticized high amylose (HAG) films. We used polyethylene glycol isocyanate (PEG-iso) crosslinker to link HAG and three natural waxes (beeswax, candelilla wax and carnauba wax) to produce HAG + wax + PEG-iso films. The spatial distributions of wax and PEG-iso across the thickness of these films were determined using Synchrotron-based Fourier transform infrared spectroscopy. The hydrophobicity and surface morphology of the films were determined using contact angle (CA) and scanning electron microscopic measurements, respectively. The distribution patterns of wax and the PEG-iso across the thickness of the film, and the nature of crystalline patterns formed on the surface of these films were found to be the key factors affecting surface hydrophobicity. The highest hydrophobicity (CA >90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface. © 2014 Elsevier Ltd.
Complex coacervation between flaxseed protein isolate and flaxseed gum
- Kaushik, Pratibha, Dowling, Kim, Barrow, Colin, Adhikari, Benu
- Authors: Kaushik, Pratibha , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2015
- Type: Text , Journal article
- Relation: Food Research International Vol. 72, no. (2015), p. 91-97
- Full Text:
- Reviewed:
- Description:
Flaxseed protein isolate (FPI) and flaxseed gum (FG) were extracted, and the electrostatic complexation between these two biopolymers was studied as a function of pH and FPI-to-FG ratio using turbidimetric and electrophoretic mobility (zeta potential) tests. The zeta potential values of FPI, FG, and their mixtures at the FPI-to-FG ratios of 1:1, 3:1, 5:1, 10:1, 15:1 were measured over a pH range 8.0-1.5. The alteration of the secondary structure of FPI as a function of pH was studied using circular dichroism. The proportion of a-helical structure decreased, whereas both β-sheet structure and random coil structure increased with the lowering of pH from 8.0 to 3.0. The acidic pH affected the secondary structure of FPI and the unfolding of helix conformation facilitated the complexation of FPI with FG. The optimum FPI-to-FG ratio for complex coacervation was found to be 3:1. The critical pH values associated with the formation of soluble (pHc) and insoluble (pH
Φ1 ) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pHopt ) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI-FG complex coacervates started (pHΦ2 ) at pH2.1. These findings contribute to the development of FPI-FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids. © 2015.
- Authors: Kaushik, Pratibha , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2015
- Type: Text , Journal article
- Relation: Food Research International Vol. 72, no. (2015), p. 91-97
- Full Text:
- Reviewed:
- Description:
Flaxseed protein isolate (FPI) and flaxseed gum (FG) were extracted, and the electrostatic complexation between these two biopolymers was studied as a function of pH and FPI-to-FG ratio using turbidimetric and electrophoretic mobility (zeta potential) tests. The zeta potential values of FPI, FG, and their mixtures at the FPI-to-FG ratios of 1:1, 3:1, 5:1, 10:1, 15:1 were measured over a pH range 8.0-1.5. The alteration of the secondary structure of FPI as a function of pH was studied using circular dichroism. The proportion of a-helical structure decreased, whereas both β-sheet structure and random coil structure increased with the lowering of pH from 8.0 to 3.0. The acidic pH affected the secondary structure of FPI and the unfolding of helix conformation facilitated the complexation of FPI with FG. The optimum FPI-to-FG ratio for complex coacervation was found to be 3:1. The critical pH values associated with the formation of soluble (pHc) and insoluble (pH
Φ1 ) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pHopt ) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI-FG complex coacervates started (pHΦ2 ) at pH2.1. These findings contribute to the development of FPI-FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids. © 2015.
Does the shape of a cup influence coffee taste expectations? A cross-cultural, online study
- Van Doorn, George, Woods, Andy, Levitan, Carmel, Wan, Xiaoang, Velasco, Carlos, Bernal-Torres, Cesar, Spence, Charles
- Authors: Van Doorn, George , Woods, Andy , Levitan, Carmel , Wan, Xiaoang , Velasco, Carlos , Bernal-Torres, Cesar , Spence, Charles
- Date: 2017
- Type: Text , Journal article
- Relation: Food Quality and Preference Vol. 56, no. (2017), p. 201-211
- Full Text:
- Reviewed:
- Description: We report a study designed to investigate whether shape-taste crossmodal correspondences would influence consumers’ expectations concerning coffee. To that end, we conducted a cross-cultural online survey with respondents (N = 309) from China, Colombia, and the United Kingdom (UK). The participants had to rate eight coffee mugs on eight scales by arranging the mugs within a 1000 × 250 pixel box, placing each mug so that its horizontal position matched how strongly they thought the mug matched the scale presented. Amongst other findings, the results revealed that (1) the coffee was expected to be more aromatic from narrower diameter mugs, (2) the coffee associated with shorter mugs was expected to be both more bitter and more intense, and (3) the coffee was expected to be sweeter from wider diameter mugs. An interesting cross-cultural finding was that participants from the UK expected the mugs to be hotter than participants from either China or Colombia. These results add to a large and growing body of research highlighting the associations between visual information and a product's likely (or expected) sensory qualities. These findings may be useful to those preparing coffee as they suggest that coffee should be presented in certain mugs in order to convey a message that is congruent with the consumer's expectations. © 2016 Elsevier Ltd
- Authors: Van Doorn, George , Woods, Andy , Levitan, Carmel , Wan, Xiaoang , Velasco, Carlos , Bernal-Torres, Cesar , Spence, Charles
- Date: 2017
- Type: Text , Journal article
- Relation: Food Quality and Preference Vol. 56, no. (2017), p. 201-211
- Full Text:
- Reviewed:
- Description: We report a study designed to investigate whether shape-taste crossmodal correspondences would influence consumers’ expectations concerning coffee. To that end, we conducted a cross-cultural online survey with respondents (N = 309) from China, Colombia, and the United Kingdom (UK). The participants had to rate eight coffee mugs on eight scales by arranging the mugs within a 1000 × 250 pixel box, placing each mug so that its horizontal position matched how strongly they thought the mug matched the scale presented. Amongst other findings, the results revealed that (1) the coffee was expected to be more aromatic from narrower diameter mugs, (2) the coffee associated with shorter mugs was expected to be both more bitter and more intense, and (3) the coffee was expected to be sweeter from wider diameter mugs. An interesting cross-cultural finding was that participants from the UK expected the mugs to be hotter than participants from either China or Colombia. These results add to a large and growing body of research highlighting the associations between visual information and a product's likely (or expected) sensory qualities. These findings may be useful to those preparing coffee as they suggest that coffee should be presented in certain mugs in order to convey a message that is congruent with the consumer's expectations. © 2016 Elsevier Ltd
The visual appearance of beer : A review concerning visually-determined expectations and their consequences for perception
- Van Doorn, George, Timora, Justin, Watson, Shaun, Moore, Chris, Spence, Charles
- Authors: Van Doorn, George , Timora, Justin , Watson, Shaun , Moore, Chris , Spence, Charles
- Date: 2019
- Type: Text , Journal article , Review
- Relation: Food Research International Vol. 126, no. (2019), p.
- Full Text:
- Reviewed:
- Description: This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving. © 2019 Elsevier Ltd
- Authors: Van Doorn, George , Timora, Justin , Watson, Shaun , Moore, Chris , Spence, Charles
- Date: 2019
- Type: Text , Journal article , Review
- Relation: Food Research International Vol. 126, no. (2019), p.
- Full Text:
- Reviewed:
- Description: This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving. © 2019 Elsevier Ltd
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