The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams

Ellis, Andrew; Mills, Tom; Norton, Ian T.; Norton-Welch, A.B.

doi:10.1016/j.jcis.2018.11.091

Cited by 43 publications

(18 citation statements)

References 46 publications

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“…The increased of κ-carrageenan solution pH due to higher polysaccharide content. κ-carrageenan is one of polysaccharide type that has been widely applied to food products [24]. pH of Spirulina ice cream had increased after the aging process for 24 hours in all treatments.…”

Section: Fig 2 Ph Of Spirulina Ice Creammentioning

confidence: 92%

Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability ofSpirulina platensisIce Cream

Farhah

Ekantari

2020

E3S Web Conf.

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This study aimed to increase the texture stability of Spirulina ice cream by addition of double stabilizers, sodium alginate and κcarrageenan. This study used Completely Randomized Design (CRD) with 6 treatments; N1 (sodium alginate 0,1%), N2 (sodium alginate 0,2%), NK1 (sodium alginate 0,09% + κ-carrageenan 0,01%), NK2 (sodium alginate 0,08% + κ-carrageenan 0,02%), NK3 (sodium alginate 0,19% + κcarrageenan 0,01%) and NK4 (sodium alginate 0,18% + κ-carrageenan 0,02%). The effect of stabilizers on physical properties, chemical characteristics, and consumer preference were measured. Data were analyzed using One Way Anova 95% and Duncan test (parametric), Kruskal Wallis and Multiple Comparison (nonparametric), and correlation test using Rank Spearman. The results showed that the use of double stabilizer did not affect (p>0,05) color, taste, flavor, emulsion stability and overrun, while it affects (p<0,05) texture and first dripping time. Melting rate, hardness, adhesive force, cohesiveness, hardness in scoop, coarseness in scoop, brittleness, iciness, wateriness, sandiness and greasy mouth coating increased during storage period, while gumminess, smoothness and creaminess decreased. NK4 showed the lowest brittleness, wateriness and sandiness value also the highest smoothness value at the end of storage. The use of double stabilizer contain 0,18% sodium alginate and 0,02% κcarrageenan increased the texture quality of Spirulina platensis ice cream.

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Section: Fig 2 Ph Of Spirulina Ice Creammentioning

confidence: 92%

Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability ofSpirulina platensisIce Cream

Farhah

Ekantari

2020

E3S Web Conf.

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“…The zeta potential measures the net charge within the diffuse layer and can be used to characterise the electrostatic repulsion/ attraction between solid surfaces. Over the likely pH range experienced during the experiments (pH 7-8.5), cotton has a surface charge (zeta potential) approximating to À15 to À20 mV, polyester is between À60 to À65 mV [59], Chlorella vulgaris is À17 to À18 mV [60] and kappa-carrageenan is À50 mV [61]. The large zeta potential difference between the algae and the polyester fibres would tend to create a repulsive force that does not favour Chlorella attachment, leading to the release of algae cells into the BG-11 medium and gravity settling of these cells to the base of the vial (Figure 9).…”

Section: Cell Detachmentmentioning

confidence: 99%

Living textile biocomposites deliver enhanced carbon dioxide capture

In-na

Lee

Caldwell

2021

Journal of Industrial Textiles

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Over 110 million tonnes of textile fibres and apparel are produced annually, ultimately ending with significant quantities of waste textiles. One route for upcycling end-of-life textiles is to repurpose the materials for atmospheric carbon dioxide (CO2) removal by integrating microalgae (single celled photosynthetic organisms) to form ‘living’ biocomposites. In this study we demonstrate the CO2 capture performance of prototype living algae biocomposites that use textiles as a solid substrate. Chlorella vulgaris was attached to 100% cotton and 100% polyester sheets, of which half were coated with kappa-carrageenan (a natural polymer derived from seaweed) as a gel topcoat to enhance microalgae retention. The biocomposites were investigated in 28 days semi-batch CO2 absorption tests using a 5% v/v CO2/air gas mixture. They absorbed significantly more CO2 than suspension microalgae culture controls, with the highest CO2 absorption rate being 1.82 ± 0.10 g CO2 g−1biomass d−1 from the coated cotton biocomposites, followed by 1.55 ± 0.27 g CO2 g−1biomass d−1 from the uncoated cotton biocomposites. The coated and uncoated polyester biocomposites had comparatively lower CO2 absorption rates (0.49 ± 0.04 and 0.42 ± 0.03 g CO2 g−1biomass d−1 respectively), likely due to the surface charges of the materials affecting microalgae adhesion and retention. A two weeks attachment test on cotton/polyester blends revealed some deterioration of the cotton which could limit the longevity of the biocomposites. Despite these issues, the CO2 abatement values compare favourably with other Chlorella CO2 capture studies with the added benefit of much reduced water usage and a reduced land requirement.

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“…Alternatively, combinations of particles with other surface active agents may impart the optimum characteristics to the absorbed film that give rise to high foamability and foam stability. In this way, Ellis et al [84] used the unusual cationic surfactant lauric arginate to partially neutralize the charge on k-carageenan microgel particles so that this adsorbed more strongly but did not aggregate in solution, to improve their foaming characteristics. Similarly Binks et al [85] used combinations of hydrophilic calcium carbonate particles and the LMWS sodium stearoyl-2-lactylate to improve the stability of foams to coalescence and disproportionation.…”

Section: Combinations Of Particles and Other Foam Stabilizing Agentsmentioning

confidence: 99%

Recent developments in food foams

Murray

2020

Current Opinion in Colloid & Interface Science

124

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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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The hydrophobic modification of kappa carrageenan microgel particles for the stabilisation of foams

Cited by 43 publications

References 46 publications

Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability ofSpirulina platensisIce Cream

Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability ofSpirulina platensisIce Cream

Living textile biocomposites deliver enhanced carbon dioxide capture

Recent developments in food foams

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