Looking into Limoncello: The Structure of the Italian Liquor Revealed by Small-Angle Neutron Scattering

Chiappisi, Leonardo; Grillo, Isabelle

doi:10.1021/acsomega.8b01858

Cited by 13 publications

(12 citation statements)

References 65 publications

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“…Their growth toward full phase separation is quenched and is slow, maybe due to size-dependent quenching of coalescence (as in the case where surface-active additives are present , ). Interestingly, as opposed to the work of Robertson et al on cyclohexane-lutidine-water, and the work of Chiappisi and Grillo on the Italian drink Limoncello, we do not identify structures in the vicinity of 100 nm but a clear jump from 1 to 10 nm (OZ) to >1 μm (large Ouzo droplets).…”

Section: Results and Discussioncontrasting

confidence: 99%

“…Previous investigations, notably by one of us (I.G.) on the “Pastis” as well as “limoncello” beverages, have shown the scattering by these droplets: the scattering intensity follows the Porod law ( I ( q ) ∝ q –4 ) produced by the interface between the oil-rich and water-rich micrometer-sized heterogeneities, leading to a sharp change in contrast.…”

Section: Results and Discussionmentioning

confidence: 95%

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Spontaneous Ouzo Emulsions Coexist with Pre-Ouzo Ultraflexible Microemulsions

et al. 2021

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Even in the absence of surfactants, polymers, or particles, spontaneous emulsions produced by dilution with water can be stable over days. This "Ouzo effect" used by the industry is obtained by rapid dilution from an identified "pre-Ouzo" domain of composition where weak aggregates are present: nanometersized clusters covered by a surface layer enriched in a hydrotrope such as ethanol. In these systems, Ostwald ripening is not an effective destabilizing mechanism. Using in situ autodilution smallangle X-ray scattering (SAXS), we follow the morphological transitions occurring in a ternary mixture of water/n-octanol/ ethanol throughout the monophasic and biphasic regions. This allows for the first time an online characterization of the multiscale coexisting microstructures. Small-angle neutron scattering (SANS) profiles on metastable emulsions as well as phase-separated samples complete the SAXS data, taking advantage of contrast variation via isotopic substitution. After crossing the phase boundary into the two-phase region, coexisting phases are both ternary solutions structured at the nanometer scale when the emulsion is stable. The transition from single phase to two phases is asymmetric around the plait point. When the initial concentration of the hydrotrope is below the minimum hydrotrope concentration (MHC), emulsification failure occurs, i.e., emulsions cream within seconds. Beyond MHC, the low interfacial tension between coexisting ternary fluids results in a Laplace pressure below 100 Pa, explaining the puzzling resilience of spontaneous emulsion to the universal mechanism of Ostwald ripening.

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Section: Results and Discussioncontrasting

confidence: 99%

Section: Results and Discussionmentioning

confidence: 95%

Spontaneous Ouzo Emulsions Coexist with Pre-Ouzo Ultraflexible Microemulsions

et al. 2021

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“…However, the microscopic dynamics are still under active investigation. Small-angle neutron scattering studies in Pastis [306] and Limoncello [307] measured the size of the demixing oil droplets to be of the order of a micron, a bit larger than the wavelengths of visible light, giving rise to Mie scattering [ §II D]. Sitnikova et al [305] established the mechanism for oil droplets growth to be Ostwald ripening without coalescence and observed the ripening rate to be lower at higher ethanol concentration, with stable droplets reaching an average diameter of 3 microns.…”

Section: G Ouzo Effectmentioning

confidence: 99%

Culinary fluid mechanics and other currents in food science

Mathijssen¹,

Lisicki²,

Prakash³

et al. 2022

Preprint

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Innovations in fluid mechanics have refined food since ancient history, while creativity in cooking inspires science in return. Here, we review how recent advances in hydrodynamics are changing food science, and we highlight how the surprising phenomena that arise in the kitchen lead to discoveries and technologies across the disciplines, including rheology, soft matter, biophysics and molecular gastronomy. This review is structured like a menu, where each course highlights different aspects of culinary fluid mechanics. Our main themes include multiphase flows, complex fluids, thermal convection, hydrodynamic instabilities, viscous flows, granular matter, porous media, percolation, chaotic advection, interfacial phenomena, and turbulence. For every topic, we first provide an introduction accessible to food professionals and scientists in neighbouring fields. We then assess the state-of-the-art knowledge, the open problems, and likely directions for future research. New gastronomic ideas grow rapidly as the scientific recipes keep improving too.

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“…The other arises from the fact that the coherent cross section of 1 H and 2 H are very different [16], and this means that selectively deuterating either the solvent or the dispersed phase makes it possible to determine the distribution of species. Such experiments have been performed on foodrelevant systems like bile salt micelles [24,25], oleosomes [26], starch [27], and even on deuterated alcoholic beverages [28,29]. The latter is the particular approach to neutron scattering that is employed in this study, which is particularly powerful for molecular biology and food science.…”

Section: Introductionmentioning

confidence: 99%

An alternative analysis of contrast-variation neutron scattering data of casein micelles in semi-deuterated milk

Smith

2021

Eur. Phys. J. E

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Contrast-variation small-angle neutron scattering (CV-SANS) is an excellent way to determine the structure of complex, hierarchical colloids, including self-assembled biological systems. In these experiments, the scattering length density of solvents is changed (by varying the ratio of water or H2O and heavy water or D2O) to highlight or mask scattering from different components in the system. This approach has been used with synthetic colloids, but it is also increasingly being used in the biological and food sciences. Perhaps the most studied food colloid is the "casein micelle", a self-assembled nanometer-scale colloid of the structure-forming casein protein in milk. CV-SANS data available in the literature are typically analyzed using approximations, which may be invalid for casein micelles, as they have been shown to be sticky spheres. To assess the applicability of this approximate approach, a comprehensive set of CV-SANS data from casein micelles in diluted milk was reanalyzed using a model-based approach, where the casein micelles were formally treated as interacting spheres. In general, the conclusions of the previous study are reproduced, but this new approach makes it more straightforward to distinguish the different components in milk and can be applied to any dairy sample with known form of interparticle interactions, which offers the possibility of studying semi-deuterated milk at its native concentration.

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Looking into Limoncello: The Structure of the Italian Liquor Revealed by Small-Angle Neutron Scattering

Cited by 13 publications

References 65 publications

Spontaneous Ouzo Emulsions Coexist with Pre-Ouzo Ultraflexible Microemulsions

Spontaneous Ouzo Emulsions Coexist with Pre-Ouzo Ultraflexible Microemulsions

Culinary fluid mechanics and other currents in food science

An alternative analysis of contrast-variation neutron scattering data of casein micelles in semi-deuterated milk

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