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Journal articles on the topic 'Food Colloid'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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1

Miller, Reinhard, Heike Schuchmann, and Anna Schuch. "15th Food Colloids 2014 — Design of Food Colloid Functionality, 13–16 April 2014, Karlsruhe, Germany." Colloids and Surfaces A: Physicochemical and Engineering Aspects 475 (June 2015): 1. http://dx.doi.org/10.1016/j.colsurfa.2015.04.001.

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2

Co, Carlos C. "Food colloid, emulsion, gel and foam/Dynamic aspects of colloids and interfaces." Current Opinion in Colloid & Interface Science 2, no. 6 (December 1997): 563. http://dx.doi.org/10.1016/s1359-0294(97)80044-1.

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3

Kim, Hyo-Sun, Song-Hee Lee, Chae-Jung Eun, Jeseung Yoo, and Young-Soo Seo. "Dispersion of chitosan nanoparticles stable over a wide pH range by adsorption of polyglycerol monostearate." Nanomaterials and Nanotechnology 10 (January 1, 2020): 184798042091726. http://dx.doi.org/10.1177/1847980420917260.

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We have developed stable chitosan colloids over a wide pH range without cross-linkers or gelling agents. The colloid was prepared using chitosan nanoparticle obtained from pulverization of bulk chitosan powder, followed by surface treatment using small amount of ascorbic acid (AA) and polyglycerol monostearate (PGMS) in water. Chitosan nanoparticles were well dispersed in a diluted AA solution due to the protonation of the chitosan chain on the surface. And then, the addition of PGMS led them to exhibit highly stable dispersion even in alkali conditions and 50 °C. The hydrodynamic diameter of the colloid was monitored using dynamic light scattering and the real image of the colloid was obtained using cryo-electron microscope measurement. This chitosan colloid will be useful for developing food ingredients or drug carrier templates that should be stable over a wide pH range.

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4

Nishinari, Katsuyoshi, Makoto Takemasa, Tom Brenner, Lei Su, Yapeng Fang, Madoka Hirashima, Miki Yoshimura, et al. "The Food Colloid Principle in the Design of Elderly Food." Journal of Texture Studies 47, no. 4 (July 8, 2016): 284–312. http://dx.doi.org/10.1111/jtxs.12201.

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5

Shapoval, Svitlana. "Physical properties of colloid-porous food systems." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 53(1274) (December 28, 2017): 159–64. http://dx.doi.org/10.20998/2413-4295.2017.53.23.

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6

De Leonardis, Antonella, Vincenzo Macciola, and Silvio Iacovino. "Delivery Systems for Hydroxytyrosol Supplementation: State of the Art." Colloids and Interfaces 4, no. 2 (June 16, 2020): 25. http://dx.doi.org/10.3390/colloids4020025.

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This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and extra-virgin oil are the main food sources of hydroxytyrosol. Moreover, olive oil mill wastewaters are considered a potential source to obtain hydroxytyrosol to use in the food industry. However, recovered hydroxytyrosol needs adequate formulations and delivery systems to increase its chemical stability and bioavailability. Therefore, the application of hydroxytyrosol delivery systems in food sector is still a fascinating challenge. Principal delivery systems are based on the use of colloids, polymers able to perform gelling, thickening and stabilizing functions in various industrial sectors, including food manufacturing. Here, we review the recipes for the available hydroxytyrosol systems and their relative production methods, as well as aspects relative to system characteristics and hydroxytyrosol effectiveness.

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7

Kolosovas-Machuca, Eleazar, Alexander Cuadrado, Hiram Ojeda-Galván, Luis Ortiz-Dosal, Aida Hernández-Arteaga, Maria Rodríguez-Aranda, Hugo Navarro-Contreras, Javier Alda, and Francisco González. "Detection of Histamine Dihydrochloride at Low Concentrations Using Raman Spectroscopy Enhanced by Gold Nanostars Colloids." Nanomaterials 9, no. 2 (February 6, 2019): 211. http://dx.doi.org/10.3390/nano9020211.

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In this paper, we report a fast and easy method to detect histamine dihydrochloride using gold nanostars in colloidal aqueous solution as a highly active SERS platform with potential applications in biomedicine and food science. This colloid was characterized with SEM and UV–Vis spectroscopy. Also, numerical calculations were performed to estimate the plasmonic resonance and electric field amplification of the gold nanoparticles to compare the difference between nanospheres and nanostars. Finally, aqueous solutions of histamine dihydrochloride were prepared in a wide range of concentrations and the colloid was added to carry out SERS. We found SERS amplified the Raman signal of histamine by an enhancement factor of 1 . 0 × 10 7 , demonstrating the capability of the method to detect low concentrations of this amine molecule.

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8

Hinderink, Emma B. A., Adeline Boire, Denis Renard, Alain Riaublanc, Leonard M. C. Sagis, Karin Schroën, Saïd Bouhallab, et al. "Combining plant and dairy proteins in food colloid design." Current Opinion in Colloid & Interface Science 56 (December 2021): 101507. http://dx.doi.org/10.1016/j.cocis.2021.101507.

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9

Barker, Gary C., and Malcolm J. Grimson. "Food colloid science and the art of computer simulation." Food Hydrocolloids 3, no. 5 (November 1989): 345–63. http://dx.doi.org/10.1016/s0268-005x(89)80010-4.

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10

Sembries, Sabine, Gerhard Dongowski, Gisela Jacobasch, Katri Mehrländer, Frank Will, and Helmut Dietrich. "Effects of dietary fibre-rich juice colloids from apple pomace extraction juices on intestinal fermentation products and microbiota in rats." British Journal of Nutrition 90, no. 3 (September 2003): 607–15. http://dx.doi.org/10.1079/bjn2003925.

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Effects of colloids isolated from apple pomace extraction juices (so-called B-juices) produced by enzymic liquefaction on food intake, body and faecal weights, short-chain fatty acid (SCFA) profile and selected intestinal microbiota were investigated in rats. Ten male Wistar rats per group were fed diets without any apple dietary fibre (DF) (control) or supplement with 5 % B-juice colloids or an alcohol-insoluble substance (AIS) from apples for 6 weeks. Rats fed with apple DF (5 % B-juice colloids or AIS) gained less weight than control rats (P<0·05). B-juice colloids did not affect food intake, whereas feeding AIS resulted in a 10% higher food consumption than in control rats. Both juice colloids and AIS increased the weight of caecal contents in rats and lowered luminal pH values (P<0·05). In addition, SCFA concentrations and total yields were also raised (P<0·05) in caecum of these rats indicating good fermentability of apple substrates by gut microflora. Distinctly higher concentrations of acetate and propionate were found in intestinal contents of juice colloid-fed rats (P< 0·05), whereas AIS also increased butyrate yield. Changes in microbiota due to apple DF in diets were restricted in the caecum to theEubacterium rectalecluster (AIS;P<0·05) and in faeces to theBacteroidaceae(juice colloids and AIS;P<0·05). The present study shows the physiological effects of apple DF isolated from pomace extraction juices produced by enzymic liquefaction on intestinal fermentation. Results may be helpful for the development of such innovative juice products that are rich in DF of fruit origin.

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11

La Mesa, Camillo, and Gianfranco Risuleo. "Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares." Colloids and Interfaces 4, no. 4 (December 10, 2020): 58. http://dx.doi.org/10.3390/colloids4040058.

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Different forces play key roles in the stability of food colloid dispersions. The focus here is on those controlling attraction and/or repulsion, which concur to stabilization, phase separation, coagulation and are quite evident in water-based systems. The combination of attractive and repulsive forces favors or hinders the association of colloid entities; such processes are often met in food technology. The above processes depend on the forces at work and colloid concentration in the medium (i.e., on interparticle distance). Worked examples deal with milk manipulation procedures, ending in cheese formation. The whole milk sequence is controlled by the combination of forces leading to aggregation and phase separation of casein and other milk components. Thereafter, one gets either fresh, for prompt consumption, or aged cheeses. The combination of attractive (van der Waals, vdW, and depletion) with repulsive (double layer, DL, but also steric) forces results in the dominance of aggregation versus dispersion modes in the milk transformation chain, which depends on the distance among colloid particles, on the amplitude of the mentioned forces, and on their decay. The combined role of double layer and van der Waals (vdW) forces is at the basis of the DLVO theory on colloid stability, which is properly modified when these forces overlap with steric stabilization and, eventually, with depletion. Steric effects are dispersive, and depletion ones favor colloid nucleation in a single phase. The milk manipulation chain is a worked example of the intriguing association features controlled by the mentioned forces (and of ancillary ones, as well), and indicates which forces favor the formation of products such as parmesan or mozzarella cheese but are not alien to the preparation of many other dairy products.

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12

Zhao, Chao, Ping Shao, and Baojun Xu. "Polysaccharides: Structure, functionality, emulsion, colloid, and application." Food Research International 151 (January 2022): 110826. http://dx.doi.org/10.1016/j.foodres.2021.110826.

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13

DEHKORDI, NEGIN HEYDARIAN, HOSSEIN TAJIK, MEHRAN MORADI, SEYEDEH ALALEH KOUSHEH, and RAHIM MOLAEI. "Antibacterial Interactions of Colloid Nanosilver with Eugenol and Food Ingredients." Journal of Food Protection 82, no. 10 (September 23, 2019): 1783–92. http://dx.doi.org/10.4315/0362-028x.jfp-19-174.

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ABSTRACT This study was conducted to investigate antibacterial properties of the colloidal silver nanoparticles (SNPs) and eugenol, alone and in combination, on Staphylococcus aureus and Salmonella Typhimurium and their interactions with food constituents (fat, protein, and carbohydrate). We examined antibacterial activities of SNPs and eugenol in Luria-Bertani (LB) broth and 1.5 and 3% fat ultrahigh-temperature (UHT) milk. MICs of eugenol and SNPs (particle size of 31.3 nm) were also investigated in the presence of sunflower oil, meat extract, and starch at concentrations of 2, 5, and 10% to examine the interactions between food constituents and antimicrobial agents. MICs and MBCs of eugenol and SNPs for both bacteria were at 2,500 and 25 μg/mL, respectively. Combinations of the two substances had additive and synergistic effects on Salmonella Typhimurium and S. aureus, respectively. Both compounds had bactericidal activity. In food matrices, results indicated that eugenol only in sunflower oil at 5 and 10% concentrations had significant antibacterial activity. A similar result was achieved for SNPs with 10% meat extract. In LB broth, eugenol at 2,500 and 5,000 μg/mL achieved 6-log reductions in the microbial population of both bacteria after 3 h, while SNPs achieved the same effect after 9 h. In UHT milk with 1.5% fat, eugenol at 5,000 μg/mL and SNPs at 25 μg/mL achieved 6-log reductions in bacterial populations after 24 h. Thus, the antimicrobial activity of both eugenol and SNPs depended on the medium in which the experiment was conducted, and the combination of both antimicrobial agents increased the antimicrobial effect.

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14

Richmond, P. "Food technology and nutrition: Challenges for colloid and interface science." Pure and Applied Chemistry 64, no. 11 (January 1, 1992): 1751–55. http://dx.doi.org/10.1351/pac199264111751.

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15

Irene, C., du Plessis Maryke, Maree Marianna, and W. J. Pilloy. "A Comparison of 111In-Labelled Polymer Beads and 99mTc-Sn-Colloid as Solid Food and Semi-Solid Food Tracers for Scintigraphic Gastric Emptying Studies." Nuklearmedizin 25, no. 02 (1986): 50–54. http://dx.doi.org/10.1055/s-0038-1624319.

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In order to establish the efficacy of labelling a solid meal and a semi-solid meal with either 111ln-labelled polymer beads or 99mTc-tin colloid beagle dogs were fed variously labelled meals of different consistencies and then monitored by scintigraphy for gastric motility patterns. The labelling with each tracer was either performed by thoroughly mixing it into the food before cooking, or alternatively by surface labelling after the food had been cooked. For the 99mTc-Sn- colloid tracer no difference was found in the measured gastric emptying times resulting from either pre-cooking labelling or surface labelling of the meals. Cooking the tracer together with the ingredients does however seem to promote a firm entrapment of the 111ln-polymer beads into a solid protein, and in this manner the111In-labelled resin appears to be a reliable solid food tracer. Surface labelling with 111ln-polymer beads of a solid meal with a smooth texture fails totally and the tracer empties with the liquid phase.

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16

Hubbard, Arthur. "Food Colloids, Biopolymers and Materials." Journal of Colloid and Interface Science 265, no. 1 (September 2003): 220. http://dx.doi.org/10.1016/s0021-9797(03)00514-9.

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17

McClements, D. J. "Food Colloids, Biopolymers and Materials." Journal of Colloid and Interface Science 268, no. 1 (December 2003): 270. http://dx.doi.org/10.1016/j.jcis.2003.08.052.

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18

Leser, Martin E. "Food colloids: Learning from nature." Current Opinion in Colloid & Interface Science 11, no. 2-3 (June 2006): 133–34. http://dx.doi.org/10.1016/j.cocis.2006.01.003.

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19

van Aken, George A., Monique H. Vingerhoeds, and Els H. A. de Hoog. "Food colloids under oral conditions." Current Opinion in Colloid & Interface Science 12, no. 4-5 (October 2007): 251–62. http://dx.doi.org/10.1016/j.cocis.2007.07.011.

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20

Ikomi, Fumitaka, James Hunt, Gayda Hanna, and Geert W. Schmid-Schönbein. "Interstitial fluid, plasma protein, colloid, and leukocyte uptake into initial lymphatics." Journal of Applied Physiology 81, no. 5 (November 1, 1996): 2060–67. http://dx.doi.org/10.1152/jappl.1996.81.5.2060.

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Ikomi, Fumitaka, James Hunt, Gayda Hanna, and Geert W. Schmid-Schönbein. Interstitial fluid, plasma protein, colloid, and leukocyte uptake into initial lymphatics. J. Appl. Physiol. 81(5): 2060–2067, 1996.—Lymphatics serve to remove from the interstitium a range of materials, including plasma proteins, colloid materials, and cells. Lymph flow rates can be enhanced by periodic tissue compression or venous pressure elevation, but little is known to what degree enhancement of lymph flow affects material transport. The objective was to examine the uptake of plasma proteins, a colloidal perflubron emulsion (LA-11063, mean particle diameter = 0.34 μm), and leukocytes into lymphatics. Prenodal collecting lymphatics in the lower hindlimb of rabbits were cannulated with and without foot massage and after elevation of venous pressure (40 mmHg). The average lymph flow rates were elevated ∼22-fold by the skin massage but only about threefold by venous pressure elevation. Lymph-to-plasma protein concentration ratio remained unchanged by the massage but decreased significantly after venous pressure elevation. Lymph colloid concentration and leukocyte counts were elevated on average 47 and 8.5 times, respectively, by foot massage, but both decreased after venous pressure elevation. These results suggest that skin movement by massage and elevation of the venous pressure lead to opposite lymph transport kinetics of protein, colloids, and cells. Massage is more effective to enhance material transport out of the interstitium into the initial lymphatics.

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21

Murray, Brent S. "Eric Dickinson—Pioneer of food colloids." Advances in Colloid and Interface Science 165, no. 1 (June 2011): 2–6. http://dx.doi.org/10.1016/j.cis.2010.07.004.

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22

Leser, Martin E. "Food colloids: New physico-chemical insight from food formulation to digestion." Current Opinion in Colloid & Interface Science 15, no. 1-2 (April 2010): 32–33. http://dx.doi.org/10.1016/j.cocis.2009.12.001.

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23

RICHMOND, P. "ChemInform Abstract: Food Technology and Nutrition: Challenges for Colloid and Interface Science." ChemInform 24, no. 7 (August 20, 2010): no. http://dx.doi.org/10.1002/chin.199307332.

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24

Dickinson, Eric. "Food colloids research: Historical perspective and outlook." Advances in Colloid and Interface Science 165, no. 1 (June 2011): 7–13. http://dx.doi.org/10.1016/j.cis.2010.05.007.

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25

Zheng, Bingjing, and David Julian McClements. "Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability." Molecules 25, no. 12 (June 17, 2020): 2791. http://dx.doi.org/10.3390/molecules25122791.

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Curcumin is a bioactive constituent isolated from turmeric that has historically been used as a seasoning, pigment, and herbal medicine in food. Recently, it has become one of the most commonly studied nutraceuticals in the pharmaceutical, supplement, and food areas because of its myriad of potential health benefits. For instance, it is claimed to exhibit antioxidant, anti-inflammatory, antimicrobial, antiparasite, and anticancer activities when ingested as a drug, supplement, or food. Toxicity studies suggest that it is safe to consume, even at relatively high levels. Its broad-spectrum biological activities and low toxicity have meant that it has been widely explored as a nutraceutical ingredient for application in functional foods. However, there are several hurdles that formulators must overcome when incorporating curcumin into commercial products, such as its low water solubility (especially under acidic and neutral conditions), chemical instability (especially under neutral and alkaline conditions), rapid metabolism by enzymes in the human body, and limited bioavailability. As a result, only a small fraction of ingested curcumin is actually absorbed into the bloodstream. These hurdles can be at least partially overcome by using encapsulation technologies, which involve trapping the curcumin within small particles. Some of the most commonly used edible microparticles or nanoparticles utilized for this purpose are micelles, liposomes, emulsions, solid lipid particles, and biopolymer particles. Each of these encapsulation technologies has its own benefits and limitations for particular product applications and it is important to select the most appropriate one.

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26

Ettelaie, Rammile. "Computer simulation and modeling of food colloids." Current Opinion in Colloid & Interface Science 8, no. 4-5 (November 2003): 415–21. http://dx.doi.org/10.1016/s1359-0294(03)00096-7.

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27

Sánchez, Cecilio Carrera, Mª Rosario Rodríguez Niño, Ana Lucero Caro, and Juan M. Rodríguez Patino. "Biopolymers and emulsifiers at the air–water interface. Implications in food colloid formulations." Journal of Food Engineering 67, no. 1-2 (March 2005): 225–34. http://dx.doi.org/10.1016/j.jfoodeng.2004.05.065.

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28

Bhat, Suresh, Remco Tuinier, and Peter Schurtenberger. "Spinodal decomposition in a food colloid–biopolymer mixture: evidence for a linear regime." Journal of Physics: Condensed Matter 18, no. 26 (June 16, 2006): L339—L346. http://dx.doi.org/10.1088/0953-8984/18/26/l01.

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29

Dickinson, Eric. "Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization." Trends in Food Science & Technology 8, no. 10 (October 1997): 334–39. http://dx.doi.org/10.1016/s0924-2244(97)01067-4.

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30

Fang, Shenwen, Ming Duan, Yini Xia, Hu Wang, and Linyu Li. "Determination of partially hydrolyzed polyacrylamide in wastewater produced from polymer flooding by colloid titration." Journal of Polymer Engineering 33, no. 4 (July 1, 2013): 345–50. http://dx.doi.org/10.1515/polyeng-2012-0179.

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Abstract Colloid titration has been widely used to determine the charge carried by macromolecules and the concentration of anionic and cationic polyelectrolytes in paper making and food service industries. This method is simple and the materials used are non-volatile and harmless, but it has not previously been used to determine the partially hydrolyzed polyacrylamide (HPAM) in wastewater produced from polymer flooding. In this paper, colloid titration was used to determine the HPAM in wastewater produced from polymer flooding in an oilfield. When the HPAM concentration (Cp) was <200 mg/l, the relationship between the Cp and the titration value (Vp) was linear. This linear relationship was influenced by the pH of wastewater and the hydrolysis degree of HPAM; Vp increased with the pH and the hydrolysis degree. However, it was independent of the concentration of solubilized crude oil and salt concentration in the wastewater and the molecular weight of the HPAM. Recovery tests showed that the determination of HPAM in the wastewater by colloid titration was reliable. It was also found that the colloid titration and starch iodide method had similar accuracies for determination of the HPAM and that colloid titration was a better method for the analyst.

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31

Miller, Reinhard, and Taco Nicolai. "12th Food Colloids 2008 — Creating structure, delivering functionality." Advances in Colloid and Interface Science 150, no. 1 (August 2009): 1. http://dx.doi.org/10.1016/j.cis.2009.05.001.

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32

Dickinson, Eric. "Food Colloids … Drifting into the Age of Nanoscience." Current Opinion in Colloid & Interface Science 8, no. 4-5 (November 2003): 346–48. http://dx.doi.org/10.1016/s1359-0294(03)00109-2.

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33

Mariette, F. "Investigations of food colloids by NMR and MRI." Current Opinion in Colloid & Interface Science 14, no. 3 (June 2009): 203–11. http://dx.doi.org/10.1016/j.cocis.2008.10.006.

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34

Lazouskaya, Volha, Taozhu Sun, Li Liu, Gang Wang, and Yan Jin. "Effect of Surface Properties on Colloid Retention on Natural and Surrogate Produce Surfaces." Journal of Food Science 81, no. 12 (November 3, 2016): E2956—E2965. http://dx.doi.org/10.1111/1750-3841.13543.

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35

Lee, Jae Won, and Ee Taek Hwang. "Oral administration of tetrahydrocurcumin entrapped hybrid colloid as a food additive ameliorates atopic dermatitis." Journal of Functional Foods 90 (March 2022): 104972. http://dx.doi.org/10.1016/j.jff.2022.104972.

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36

Seta, A. K., and A. D. Karathanasis. "Colloid-facilitated transport of metolachlor through intact soil columns." Journal of Environmental Science and Health, Part B 31, no. 5 (September 1996): 949–68. http://dx.doi.org/10.1080/03601239609373047.

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37

Cuomo, Francesca, Silvio Iacovino, Pasquale Sacco, Antonella De Leonardis, Andrea Ceglie, and Francesco Lopez. "Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin." Molecules 27, no. 3 (January 29, 2022): 921. http://dx.doi.org/10.3390/molecules27030921.

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Insufficient intake of beneficial food components into the human body is a major issue for many people. Among the strategies proposed to overcome this complication, colloid systems have been proven to offer successful solutions in many cases. The scientific community agrees that the production of colloid delivery systems is a good way to adequately protect and deliver nutritional components. In this review, we present the recent advances on bioactive phenolic compounds delivery mediated by colloid systems. As we are aware that this field is constantly evolving, we have focused our attention on the progress made in recent years in this specific field. To achieve this goal, structural and dynamic aspects of different colloid delivery systems, and the various interactions with two bioactive constituents, are presented and discussed. The choice of the appropriate delivery system for a given molecule depends on whether the drug is incorporated in an aqueous or hydrophobic environment. With this in mind, the aim of this evaluation was focused on two case studies, one representative of hydrophobic phenolic compounds and the other of hydrophilic ones. In particular, hydroxytyrosol was selected as a bioactive phenol with a hydrophilic character, while curcumin was selected as typical representative hydrophobic molecules.

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38

Dickinson, Eric. "Food emulsifiers." Advances in Colloid and Interface Science 30 (1989): 335–36. http://dx.doi.org/10.1016/0001-8686(89)80008-9.

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39

Leser, Martin E., and Brent S. Murray. "Editorial Overview: Food Colloids (2021) Moving towards designing new plant-based materials for sustainable foods." Current Opinion in Colloid & Interface Science 56 (December 2021): 101542. http://dx.doi.org/10.1016/j.cocis.2021.101542.

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40

Luo, Yangchao. "Food colloids binary and ternary nanocomplexes: Innovations and discoveries." Colloids and Surfaces B: Biointerfaces 196 (December 2020): 111309. http://dx.doi.org/10.1016/j.colsurfb.2020.111309.

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41

Zagoskina, T. Yu, E. L. Chaporgina, E. Yu Markov, Yu O. Popova, T. M. Dolgova, O. V. Gavrilova, T. S. Taikova, and S. V. Balakhonov. "DOT-IMMUNOASSAY USING GOLD NANOPARTICLE MARKED COLLOID GOLD FOR THE DETECTION OF BOTULINIC TOXIN IN CLINICAL MATERIAL AND FOOD PRODUCTS." Journal of microbiology epidemiology immunobiology, no. 4 (August 28, 2017): 31–35. http://dx.doi.org/10.36233/0372-9311-2017-4-31-35.

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Aim. Construction of test-systems for dot-immunoassay using colloid gold nanoparticles as a marker of specific antibodies for the detection of botulinic toxin in clinical material and food products. Materials and methods. 20 nm gold nanoparticles were used as a marker of specific antibodies. IgGs were isolated from polyvalent diagnostic sera against type А, В, С, E, F botulin toxins produced by SPC Allergen (Stavropol) with 5000 - 10 000 ME activity. Botulin toxin in clinical material (blood sera) from 3 patients with established botulism clinical diagnosis as well as food product (home-made mushroom soup solyanka) was determined by dot immunoassay on nitrocellulose membrane. Results. Botulin toxin was detected in all the studied samples (blood sera from 3 patients and the soup) that was registered in the patient No. 1 at the 1:2112 dilution of fhe studied sample, in patient No. 2 - 1:32, in patients No. 3 - 1:1056, in the food product - 1:8. Botulin toxin was not detected in the negative control (pure cultures of the dysentery cauzative agents and intestine yersinosis, blood sera of the patient with All and a healthy individual as well as canned beans in tomato sauce and canned green peas). Conclusion. A highly sensitive specific test-system was developed for dot-immunoassay based on the commercial anti-botulin antibodies labelled with colloid gold particles that allows to detect botulin toxins within 2 hours in the sample volume of 1 - 2 microlites .

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42

Dickinson, Eric. "Mixed proteinaceous emulsifiers: review of competitive protein adsorption and the relationship to food colloid stabilization." Food Hydrocolloids 1, no. 1 (September 1986): 3–23. http://dx.doi.org/10.1016/s0268-005x(86)80003-0.

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43

Andrieieva, Svitlana, and Tetyana Khaustova. "PROSPECTS FOR THE USE OF PHYSICAL MODIFICATION STARCH IN FOOD PRODUCT TECHNOLOGY WITH COLLOID STRUCTURE." Technology Transfer: fundamental principles and innovative technical solutions 3 (November 23, 2019): 73–75. http://dx.doi.org/10.21303/2585-6847.2019.001041.

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Lizunova, Anna A., Dana Malo, Dmitry V. Guzatov, Ivan S. Vlasov, Ekaterina I. Kameneva, Ivan A. Shuklov, Maxim N. Urazov, Andrei A. Ramanenka, and Victor V. Ivanov. "Plasmon-Enhanced Ultraviolet Luminescence in Colloid Solutions and Nanostructures Based on Aluminum and ZnO Nanoparticles." Nanomaterials 12, no. 22 (November 17, 2022): 4051. http://dx.doi.org/10.3390/nano12224051.

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Aluminum nanoparticles attract scientific interest as a promising low-cost material with strong plasmon resonance in the ultraviolet region, which can be used in various fields of photonics. In this paper, for the first time, ultraviolet luminescence of zinc oxide nanoparticles in colloid solutions and nanostructure films in the presence of plasmonic aluminum nanoparticles 60 nm in size with a metal core and an aluminum oxide shell were studied. Mixture colloids of ZnO and Al nanoparticles in isopropyl alcohol solution with concentrations from 0.022 to 0.44 g/L and 0.057 to 0.00285 g/L, correspondingly, were investigated. The enhancement of up to 300% of ZnO emission at 377 nm in colloids mixtures with metal nanoparticles due to formation of Al-ZnO complex agglomerates was achieved. Plasmon nanostructures with different configurations of layers, such as Al on the surface of ZnO, ZnO on Al, sandwich-like structure and samples prepared from a colloidal mixture of ZnO and Al nanoparticles, were fabricated by microplotter printing. We demonstrated that photoluminescence can be boosted 2.4-fold in nanostructures prepared from a colloidal mixture of ZnO and Al nanoparticles, whereas the sandwich-like structure gave only 1.1 times the amplification of luminescence. Calculated theoretical models of photoluminescence enhancement of ideal and weak emitters near aluminum nanoparticles of different sizes showed comparable results with the obtained experimental data.

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Miller, Reinhard, and Miguel Cabrerizo Vílchez. "Food colloids 2010 - On the road from interfaces to consumers." Advances in Colloid and Interface Science 165, no. 1 (June 2011): 1. http://dx.doi.org/10.1016/j.cis.2011.02.006.

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McClements, David Julian, Jiakai Lu, and Lutz Grossmann. "Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources." Colloids and Interfaces 6, no. 2 (March 24, 2022): 19. http://dx.doi.org/10.3390/colloids6020019.

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The food industry is trying to reformulate many of its products to replace functional ingredients that are chemically synthesized or isolated from animal sources (such as meat, fish, eggs, or milk) with ingredients derived from plant or microbial sources. This effort is largely a result of the demand for foods that are better for the environment, human health, and animal welfare. Many new kinds of plant- or microbial-derived proteins are being isolated for potential utilization as functional ingredients by the food industry. A major challenge in this area is the lack of standardized methods to measure and compare the functional performance of proteins under conditions they might be used in food applications. This information is required to select the most appropriate protein for each application. In this article, we discuss the physicochemical principles of emulsifier functionality and then present a series of analytical tests that can be used to quantify the ability of proteins to form and stabilize emulsions. These tests include methods for characterizing the effectiveness of the proteins to promote the formation and stability of the small droplets generated during homogenization, as well as their ability to stabilize the droplets against aggregation under different conditions (e.g., pH, ionic composition, temperature, and shearing). This information should be useful to the food industry when it is trying to identify alternative proteins to replace existing emulsifiers in specific food applications.

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Schierbaum, Friedrich. "Book Review: Tharwat F. Tadros (Ed.): Colloid Stability and Application in Pharmacy." Starch - Stärke 60, no. 11 (November 2008): 654. http://dx.doi.org/10.1002/star.200890065.

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Sun, Taozhu, Volha Lazouskaya, and Yan Jin. "Polydimethylsiloxane Replicas Efficacy for Simulating Fresh Produce Surfaces and Application in Mechanistic Study of Colloid Retention." Journal of Food Science 84, no. 3 (February 18, 2019): 524–31. http://dx.doi.org/10.1111/1750-3841.14479.

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Gilbert, Elliot Paul. "Small-angle X-Ray and neutron scattering in food colloids." Current Opinion in Colloid & Interface Science 42 (August 2019): 55–72. http://dx.doi.org/10.1016/j.cocis.2019.03.005.

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Paunov, Vesselin N., Olivier J. Cayre, Paul F. Noble, Simeon D. Stoyanov, Krassimir P. Velikov, and Matt Golding. "Emulsions stabilised by food colloid particles: Role of particle adsorption and wettability at the liquid interface." Journal of Colloid and Interface Science 312, no. 2 (August 2007): 381–89. http://dx.doi.org/10.1016/j.jcis.2007.03.031.

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