Salentinig Research Group has recently published a new article in the Journal of Colloid and Interface Science, entitled "Single Particle Investigation of Triolein Digestion using Optical Manipulation, Polarized Video Microscopy, and SAXS", in collaboration with Prof. Frank Scheffold 's research group from Department of Physics, University of Fribourg. 

For more infrmation and to read the article: https://www.sciencedirect.com/science/article/pii/S0021979723010469

Abstract 

Hypothesis: Understanding how soft colloids, such as food emulsion droplets, transform based on their environment is critical for various applications, including drug and nutrient delivery and biotechnology. However, the mechanisms behind colloidal transformations within individual oil droplets still need to be better understood.

Experiments: This study employs optical micromanipulation with microfluidics and polarized optical video microscopy to investigate the pancreatic lipase- and pH-triggered colloidal transformations in a single triolein droplet. Small-angle X-ray scattering (SAXS) provides complementary statistical insights and allows for detailed structural assignment.

Findings: Optical video microscopy recorded the transformation of individual triolein emulsion droplets, with the smooth surface of these spherical particles becoming rough and the entire volume eventually being affected. The polarized microscopy revealed the coexistence of at least two distinct structures in a single particle during digestion, with their ratio and distribution altered by pH. The SAXS analysis assigned the optical anisotropy to emulsified inverse hexagonal- and multilamellar phases, coexisting with isotropic structures such as the micellar cubic phase. These results can help understand the liquid-liquid crystalline phase transformations inside an emulsion droplet and guide the design of advanced food emulsions.