Ultraturrax t 25 digital

Coconut oil-in-water emulsions were prepared by dispersing coconut oil (disperse phase) into a continouos phase, which contained either MGP, SPI, or a mixture of both in a 1:1 ratio. Each emulsion had a total mass of 150 g. The exact composition of each emulsion, as well as the processing parameters, are found in Table 1.
The concentration of MGP used for emulsion stabilisation was reached by dissolving a MGP suspension, containing 50 wt% MGP, in demineralised water.
Prior to the emulsification process, the coconut oil was melted at 40 °C and the continuous phases were also heated to the same temperature. The coconut oil was dispersed into the continuous phase under constant mixing with a high-shear mixer Ultraturrax T-25 digital (IKA^® Werke GmbH and Co. KG, Staufen, Germany) at a rotational speed of 15.000 rpm over 30 s in a 600 mL beaker. Afterwards, the emulsion premixes were dispersed for another minute at the same rotational speed. Fine emulsions were obtained by homogenising the coarse emulsions using a rotor-stator system IKA Magic-LAB^® (IKA^® Werke GmbH and Co. KG, Staufen, Germany) at different rotational speeds (see Table 1), in order to obtain similar droplet sizes. Each emulsion type was prepared in triplicate if not stated otherwise.

The pectin solution prepared as described above was used for the preparation of MGP suspensions with a 50 wt.% MGP concentration, according to the method described by Saavedra Isusi et al. [36 (link)]. Gelation was triggered by adding a 40 mM CaCl₂ solution to the pectin solution under constant shearing with a high-shear mixer Ultraturrax T-25 digital (IKA^® Werke GmbH & Co. KG, Staufen, Germany) at a rotational speed of 13,000 rpm for 3 min.
Subsequently, the obtained stock microgel suspension was diluted to 5 wt.% microgel concentration with demineralised water and further comminuted to give MGP suspensions of different particle sizes. Different particle sizes were achieved via mechanical energy input, as described previously [38 (link)]. For the production of microgel particles of 10 and 100 µm, a colloid mill (IKA magic Lab, module MK, IKA-Werke, Staufen Germany) was used. For the production of the 1 µm microgel particles, a high-pressure homogenizer (Microfuidizer M-110 EH, Microfluidics, Newton, MA, USA) was used. The precise process parameters used are listed in Table 2.

Protein extraction was carried out according to von Oesen et al. [13 (link)]. In brief, 7.5 g of shredded cheese was homogenized in 30 mL of 0.1 mol L⁻¹ phosphate buffer (pH 6.7) for 3 min at room temperature using a disperser (Ultra-Turrax^®, T25 digital, IKA^®-Werke GmbH & Co. KG, Staufen, Germany). The resulting cheese phosphate buffer suspension (CPBS) was used for in-solution protein digestion (c.f., Section 2.2.2).

Based on combinations suggested from the BBD, 17 VZ-Cub formulations were fabricated using the top to bottom method [56 (link)]. Phytantriol was used in range of 100–200 mg as (A), poloxamer F127 was added in amounts ranging from 20 to 60 mg as (B), and VZ was added in amounts ranging from 15 to 25 mg as (C). In brief, for the VZ-Cub preparation, varying phytantriol quantities were weighed, transferred into glass vials, and heated to 45 °C until they were freely flowing. Then, known amounts of VZ and poloxamer F127 (Table 2) were mixed with phytantriol in 10 mL of phosphate buffer (PBS, pH 7.4). The obtained mixture was homogenized using ULTRA-TURRAX (T25 digital, IKA-Werke GmbH & Co. KG, Staufen, Germany) at 15,000 rpm for 5 min at 45 °C. This methodology continued until a milky dispersion was attained.

A total of 100 g of dried almond skins were homogenate by an Ultraturrax (IKA ULTRA-TURRAX T25 digital; IKA^®-Werke GmbH & Co. KG, Staufen, Germany) for 4 min (run 5) and then were added to AcOOH:H₂O 8:2 v/v, to give ASE at 300 rpm stirrer for 1 h. After, ASE was centrifuged (ALC CENTRIFUGE PK 120) (ALC Internation S.r.l., Cologno Monzese, Italy) at 5000 rpm for 10 min three times. The surnatant were collected and the solvents removed by a rotavapor to obtain the dried extracts. Y was calculated by a gravimetric method (CAL-Gibertini (max 110 g, d = 0.1 mg; +15 °C/30 °C) and expressed as percent of weight of final product, with respect to the weight of total materials used. Each analysis was made in triplicate and the results were expressed as average value.

The release dynamics of the six target aroma compounds were studied using a high sensitivity proton-transfer-reaction mass spectrometer (hs-292 PTR-MS; IONICON Analytik GmbH, Innsbruck, Austria). The analyses were carried out following the procedure reported by Schädle et al. [22 (link)] with the following adaptions. The PCS sample was mixed with artificial saliva in a ratio of 50:50 (w/v), as Minekus et al. [62 (link)] suggested for food in the oral phase: An aliquot of 25 g PCS was mixed with 20 mL of artificial saliva, 125 µL calcium chloride dihydrate stock solution, and 4.875 mL water, and was homogenized for 1.5 min at 15,000 rpm with an Ultra-Turrax (T25 digital, IKA-Werke GmbH & Co. KG, Staufen, Germany). Each sample batch was measured three times.

We mixed soy oil with protein solutions at 1:9 (w/w) by using a high-speed homogenizer (Ultra Turrax T25 Digital, IKA-Werke GmbH & Co. KG, Stuttgart, Baden-Württemberg, Germany) at 5000 rpm for 1 min. Then all the O/W protein emulsions were processed by three cycles of HPH treatment at 50 MPa by using a high-pressure homogenizer (Panda PLUS 2000, GEA Group, Düsseldorf, Germany).