Zeta Potential of Food Matrices

  • C. Cano-Sarmiento
  • D. I. Téllez-Medina
  • R. Viveros-Contreras
  • M. Cornejo-Mazón
  • C. Y. Figueroa-Hernández
  • E. García-Armenta
  • L. Alamilla-Beltrán
  • H. S. García
  • G. F. Gutiérrez-López
Review Article
  • 71 Downloads

Abstract

Food matrices contain electrically charged particles, which interact with each other and with the media and are produced via several interface processes and mechanisms. The understanding of electric charge interactions is complex and essential towards the development of food systems since they can determine the type of particle-particle and particle-media interactions. They strongly affect stability, rheological behavior, sedimentation, re-dispersion, filtration, shelf life, texture, flavor, and color; thus, importantly influencing food structure and stability. One of the most useful parameters that allow the study of electric interactions in food systems is the zeta potential (ZP). It is possible to find a variety of laboratory instruments designed for its evaluation. ZP is an important property for the characterization of dispersed systems in which sample preparation and measuring methods play a key role to obtain reliable and reproducible results. The use of this parameter has increased in a number of fluid food systems such as alcoholic beverages, juices, extracts, coffee, milk, yoghurt, and edible films, most of which are described in this review. There is a wide amplitude in the number of relevant publications in the literature involving ZP for different products and this is reflected in the length of the different sections of this document. This work depicts a thorough review of the main theoretical principles, applications, and relevance of this parameter in food science and technology.

Keywords

Fluid foods Electrically charged particles Foods Charge Interactions Stability 

List of symbols

a

Particle radius, local curvature radius, capillary radius (m)

Ac

Capillary cross-section (m2)

AESA

Electrokinetic sonic amplitude (Pa)

dS

Vector of the elemental surface

Du

Dukhin number

Dud 

Dukhin number associated with diffuse-layer conductivity

Dui 

Dukhin number associated with stagnant-layer conductivity.

e

Elementary charge (C)

E 

Applied electric field (Vm−1)

f1

Henry’s functions (κa)

I 

Electric current intensity (A)

I1,I0 

Zeroth- and first-order modified Bessel functions of the first kind

ICV

Colloid vibration current (A)

Istr

Streaming current (A)

k

Boltzmann constant (J K−1)

KL

Conductivity of dispersion medium (S m−1)

\( {\boldsymbol{K}}_{\boldsymbol{L}}^{\boldsymbol{\infty}} \)

Conductivity of a highly concentrated ionic solution (S m−1)

K

Complex conductivity of a suspension (S m−1)

Kσ

Surface conductivity (S)

Kσd

Diffuse layer surface conductivity (S)

Kσi

Stagnant-layer surface conductivity (S)

L

Capillary length, characteristic dimension (m)

m

Dimensionless ionic mobility of counter ions

Qeo

Electro-osmotic flow rate (m3 s−1)

Qeo,E

Electro-osmotic flow rate per electric field (m4 s−1 V−1)

Qeo,I

Electro-osmotic flow rate per current (m3 C−1)

RS 

Electrical resistance of a capillary or porous plug in an arbitrary solution (Ω)

R

Electrical resistance of a capillary or porous plug in a concentrated ionic solution (Ω)

T

Thermodynamic temperature (K)

\( {\boldsymbol{u}}_{\mathbf{d}}^{\ast} \)

Dynamic electrophoretic mobility (m2 s−1 V−1)

UCV

Colloid vibration potential (V)

ue

Electrophoretic mobility (m2 s−1 V−1)

Ustr

Streaming potential (V)

ve 

Electrophoretic velocity (m s−1)

veo

Electro-osmotic velocity (m s−1)

\( \mathbf{\mathcal{z}} \)

Common charge number of ions in a symmetrical electrolyte

α 

Relaxation of double-layer polarization, degree of electrolyte dissociation, dimensionless parameter used in electroacoustics

∆p 

Applied pressure difference (Pa)

∆ρ

Density difference between particles and dispersion medium (kg m3)

εrp

Relative permittivity of the particle

εrs

Relative permittivity of the dispersion medium

ε0

Electric permittivity of vacuum (F m−1)

ψζ

Zeta potential in Table 1 and section “Fundametals” (V)

ζ

Zeta potential in Fig. 1 (V)

ZP

Zeta potential in the text (V)

ψ0

Surface potential (V)

ψδ

Stern potential (V)

η

Dynamic viscosity of the liquid (Pas)

κ

Reciprocal Debye length (m−1)

ρ

Density of dispersion medium (kg m3)

ϕ

Volume fraction of solids

ω

Angular frequency of an AC electric field (s−1)

Notes

Acknowledgments

Author CCS, is grateful to CONACyT and IPN-Mexico for her doctoral study grant. All authors acknowledge the financial support by CONACyT, IPN-Mexico, and UNIDA-ITVER.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no competing interests.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • C. Cano-Sarmiento
    • 1
  • D. I. Téllez-Medina
    • 2
  • R. Viveros-Contreras
    • 3
  • M. Cornejo-Mazón
    • 4
  • C. Y. Figueroa-Hernández
    • 1
  • E. García-Armenta
    • 5
  • L. Alamilla-Beltrán
    • 2
  • H. S. García
    • 6
  • G. F. Gutiérrez-López
    • 2
  1. 1.CONACYT-Unidad de Investigación y Desarrollo en Alimentos (UNIDA) del Instituto Tecnológico de Veracruz. Calz.VeracruzMexico
  2. 2.Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalMexicoMexico
  3. 3.CONACYT-Instituto de Ciencias BásicasUniversidad VeracruzanaXalapaMexico
  4. 4.Departamento de Biofísica, Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalMexicoMexico
  5. 5.Facultad de Ciencias Químico BiológicasUniversidad Autónoma de SinaloaCuliacánMexico
  6. 6.Unidad de Investigación y Desarrollo en Alimentos (UNIDA) del Instituto Tecnológico de Veracruz. Calz.VeracruzMexico

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