Horn, Anna Frisenfeldt

Horsewell, Andy

Humbel, B.M.

Jacobsen, Charlotte

Jensen, Louise Helene Søgaard

Loussert, C.

Nielsen, Nina Skall

Online Research Database In Technology

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Downloaded from orbit.dtu.dk on: Dec 20, 2017Ultra structure of oil-in-water emulsions -  a comparison of different microscopy- andpreparation methodsJensen, Louise Helene Søgaard; Loussert, C.; Horn, Anna Frisenfeldt; Jacobsen, Charlotte; Nielsen,Nina Skall; Humbel, B.M.; Horsewell, AndyPublication date:2013Link back to DTU OrbitCitation (APA):Jensen, L. H. S., Loussert, C., Horn, A. F., Jacobsen, C., Nielsen, N. S., Humbel, B. M., & Horsewell, A. (2013).Ultra structure of oil-in-water emulsions -  a comparison of different microscopy- and preparation methods.Poster session presented at Scandem 2013 - Annual Meeting of the Nordic Microscopy Society, Copenhagen,Denmark.Ultra structure of oil-in-water emulsions  a comparison of different microscopy- and preparation methods    L.H.S. Jensen 1, C. Loussert2, A.F. Horn3, C. Jacobsen3, N.S. Nielsen3 B.M. Humbel2 and A. Horsewell4 1 Center for Electron Nanoscopy, Technical University of Denmark, 2  Electron Microscopy Facility, Université de Lausanne, Switzerland, 3 National Food Institute, Technical University of Denmark, 4 Department of Mechanical Engineering, Technical University of Denmark Introduction Addition of fish oil to industrially prepared food products is attractive to the food industry because of the well-documented health effects of long chain polyunsaturated omega-3 fatty acids in the fish oil. However, omega-3 fatty acids are highly susceptible to lipid oxidation because of their many double bonds, and the incorporation of fish oil into food products is therefore limited by the development of unpleasant off-flavours. It has been shown that addition of fish oil to selected food products as emulsions rather than crude oil changes the products’ stability against oxidation but whether emulsification is an advantage or not seems to depend on the food matrix to which the emulsion is added (1,2). Hence, we sought to determine the factors which controls the oxidation in pure emulsions. A schematic overview of an emulsion is shown in figure 1. It has been proposed that oxidation of oil-in-water emulsions is initiated at the interface between oil and water and that the oxidation is to some extent dependent on the micro structure of the emulsion; including the size of oil droplets, the emulsifier type and the thickness of the interface.  Also the distribution of the emulsifier in the water phase might affect the oxidation since some emulsifiers have antioxidant properties, e.g. sodium caseinate is a metal chelator which can sequester transition metals that would otherwise act as prooxidants. The potential link between the oxidative stability and the interface structure is not well understood. The main objective of this study is to characterize the structure of fish oil emulsions with respect to oil droplet size, distribution, and ultimately to view the structure and thickness of the interface layer as well as the emulsifier in the water phase. We present here a model emulsion with 1% sodium caseinate and 10% oil . The mean droplet diameter measured by laser diffraction is 135 nm and the texture is like milk. The size of the structures of interest and the texture poses some challenges for the sample preparation, e.g. the need for a matrix to hold the sample during chemical fixation and we have compared different methods for preparation of the structure in order to find a best practice.  Figure 2. The native casein micelle (4) Grey  particles are calcium phosphate. Figure 3. Sodium caseinate in the water phase. Scale bar 20 nm. High pressure frozen and freeze substiuted sample. Conclusions For the best preservation of the entire sample, oil droplets as well as the continuous water phase, the preferred method would be high pressure freezing and freeze substitution since this method did not shrink the droplets to a degree as the chemically fixed samples. Furthermore, the method showed good preservation of the protein in the water phase which apparently had formed mini micelles due to the application of high pressure. This might have implications for the antioxidative effect of the emulsifier. However, for visualization of the oil droplets, chemical fixation and room temperature embedding should be sufficient, as long as the shrinkage is taken into account.  Acknowledgements This research was supported by the Danish Food Industry Agency under the Ministry of Food, Agriculture and Fisheries. Thanks to Dr. Johan Hazekamp, Unilever, for fruitful discussions on about sample preparation. Samples were prepared at the Electron Microscopy Facility, Université de Lausanne, Switzerland and micrographs were recorded at Center for Electron microscopy, Technical University of Denmark. References 1 Nielsen NS & Jacobsen C. Int J Food Sci Tech, 44, 1536-1546 (2009)  2 Let MB, Jacobsen, C & Meyer AS. J Agric Food Chem, 55, 7802-7809 (2007) 3 Fang Y & Dalgleish DG. J Colloid Interf Sci, 156, 329-334 (1993) 4 Dalgleish, DG. and Corredig, M., Ann Rev Food SciTech, 3, 449-467 (2012)   The casein micelle Figure 1. Scematic oil-in-water emulsion. The emulsions presented below is stabilized by sodium caseinate. The texture of the emulsion is like that of milk, it contains 10% fish oil in droplets of a mean diameter of 135 nm. Casein The protein-based emulsifier sodium caseinate is derived from casein by removal of calcium phosphate. In the absence of calcium phosphate, casein is flexible due to the absence of notable 2’ structure and is able to stretch and change shape  at the interface according to the concentration(3). The native casein micelle is shown in figure 2. Figure 3 shows the casein in the water phase of a sample that has been prepared by mixing. In contrast, the emulsion presented below was prepared by high pressure (69 MPa) to create the small droplets. Chemical fixations in agar High pressure freezing and freeze substitution Chemical fixations in agar pockets (A&B) Figure 5. Two matrices were tested to hold the sample during chemical fixation by the previous determined glutaraldehyde concentration; either agar pockets (A & B) or capillary dialysis tubes (C & D).  Agar pockets were casted in silicone rubber wells between two microscope glass slides and holes were punched by a biopsy needle. These small wells were filled with sample and sealed in both ends by agar, after which the  small pockets were cut from the agar slab and fixed chemically. This method showed good preservation of the sample and in this case protein aggregates were also seen on the droplet surfaces. The samples inside the capillary dialysis tubes were aggregated inside the tubes (cross section of tube seen in C) but the samples were not distorted. Furthermore, the capillary tubes retained a larger amount of protein aggregates (D). A D B C B C Water Oil Emulsifier 1 % 3 % 0.05 %  2 % Scale bars 50 nm 6 % 0501001502002500 1 2 3 4 5 6Droplet diameter (nm) % glutaraldehyde  Droplet diameter in chemical fixations and HPF FS MedianHPF FS MedianScale bar 100 nm Emulsion Sodium caseinate in water Figure 4. The chemically fixed samples were mixed with low-melting agar 1:1 and cut into tiny cubes prior to chemical fixation. The agar-mixed samples were used to determine a suitable concentration of glutaraldehyde in combination with 2.5% paraformaldehyde. The droplets were shrunk as an effect of the concentration of glutaraldehyde. 2 groups were found, i.e. [0.05%, 1%, 2%] and [3% , 6%] which did not differ within but the groups were significantly different by a confidence interval of 0.95. The first group had diameters in the range of 96-116 nm whereas the second group had diameters of 60-61 nm. A concentration of 3% was selected also based on previous fixation experiments of emulsions with larger droplet sizes that showed insufficient fixation below 3% glutaraldehyde (data not shown).  In all cases, condensed protein aggregates were seen to be collapsed on the droplet surfaces. Chemical fixations in capillary tubes (C&D) A B C D Figure 6. The sample was high pressure frozen and freeze-substituted. Freeze substitution did not cause the droplets to shrink so much as the chemically fixed samples. Furthermore the protein aggregates were not shrunk and condensed as in the chemically fixed samples but made a sub-population of mini micelles which correspond to the reaction of the native casein to high pressure. By the subtraction of the micelles the mean diameter was 210 nm. Scale barS 500 nm and 50 nm, 10 µm and 50 nm 

Ultra structure of oil-in-water emulsions - a comparison of different microscopy- and preparation methods

We compare chemical fixation/ room temperature embedding in resin, cryofixation/ freeze substitution, and cryofixation/cryo imaging (freeze-fracture cryo-SEM) on several oil-in-water food emulsions. This is for visualization of the structure and thickness of the emulsifying layers consisting of food grade emulsifiers such as whey protein, sodium caseinate and milk phospholipids; layers that are expected to be in the range of only a few nm. Furthermore, the liquid nature and high water content of the samples further complicates the preparation process;especially since water is a major component of the samples. Concerning chemical fixation we adapted conventional protocols for preserving the emulsions by developing agar pockets for encapsulation or embedding in capillary tubes.Indeed, to use chemical fixation with these samples is challenging because we need to minimize alterations of the samples while ensuring at the same time that the samples are stabilized so they do not collapse when the water is removed.These protocols give an interesting view of the emulsions and the organisation of the interface layer surrounding the oil droplets. With cryofixation we could image more details of this interface and even the protein in the water phase. We observed that freeze substituted material seems to correspond very well to images of freeze fractured frozen samples in cryo-SEM where protein aggregates seems to be visible in the water phase.With this work, we want to demonstrate the importance of combining different microscopic approaches to access the ultra structure of the oil-in-water emulsions due to their complexity and instability.</p

Ultra structure of oil-in-water emulsions a comparison of different microscopy- and preparation methods

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Ultra structure of oil-in-water emulsions - a comparison of different microscopy- and preparation methods

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