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Zeta Potential of Food Matrices

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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.

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Abbreviations

a :

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

A c :

Capillary cross-section (m2)

A ESA :

Electrokinetic sonic amplitude (Pa)

dS :

Vector of the elemental surface

Du :

Dukhin number

Du d :

Dukhin number associated with diffuse-layer conductivity

Du i :

Dukhin number associated with stagnant-layer conductivity.

e :

Elementary charge (C)

E :

Applied electric field (Vm−1)

f 1 :

Henry’s functions (κa)

I :

Electric current intensity (A)

I 1 ,I 0 :

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

I CV :

Colloid vibration current (A)

I str :

Streaming current (A)

k :

Boltzmann constant (J K−1)

K L :

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)

K σ :

Surface conductivity (S)

K σd :

Diffuse layer surface conductivity (S)

K σi :

Stagnant-layer surface conductivity (S)

L :

Capillary length, characteristic dimension (m)

m :

Dimensionless ionic mobility of counter ions

Q eo :

Electro-osmotic flow rate (m3 s−1)

Q eo,E :

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

Q eo,I :

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

R S :

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)

U CV :

Colloid vibration potential (V)

u e :

Electrophoretic mobility (m2 s−1 V−1)

U str :

Streaming potential (V)

v e :

Electrophoretic velocity (m s−1)

v eo :

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)

ε rp :

Relative permittivity of the particle

ε rs :

Relative permittivity of the dispersion medium

ε 0 :

Electric permittivity of vacuum (F m−1)

ψ ζ :

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

ζ :

Zeta potential in Fig. 1 (V)

ZP:

Zeta potential in the text (V)

ψ 0 :

Surface potential (V)

ψ δ :

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)

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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.

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Author notes

  1. G. F. Gutiérrez-López

    Present address: Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala s/n Santo Tomás, 11340, Mexico, Mexico

Authors and Affiliations

  1. CONACYT-Unidad de Investigación y Desarrollo en Alimentos (UNIDA) del Instituto Tecnológico de Veracruz. Calz., Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91897, Veracruz, Veracruz, Mexico

    C. Cano-Sarmiento & C. Y. Figueroa-Hernández

  2. Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala s/n Santo Tomás, 11340, Mexico, Mexico

    D. I. Téllez-Medina & L. Alamilla-Beltrán

  3. CONACYT-Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Rafael Sánchez Altamirano s/n, Col. Industrial Las Animas, 91192, Xalapa, Veracruz, Mexico

    R. Viveros-Contreras

  4. Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala s/n Santo Tomás, 11340, Mexico, Mexico

    M. Cornejo-Mazón

  5. Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Blv. De las Américas y Josefa Ortíz de Domínguez s/n. Ciudad Universitaria, 80000, Culiacán, Sinaloa, Mexico

    E. García-Armenta

  6. Unidad de Investigación y Desarrollo en Alimentos (UNIDA) del Instituto Tecnológico de Veracruz. Calz., Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91897, Veracruz, Veracruz, Mexico

    H. S. García

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  1. C. Cano-Sarmiento
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  2. D. I. Téllez-Medina
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  3. R. Viveros-Contreras
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  7. L. Alamilla-Beltrán
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  8. H. S. García
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Correspondence to G. F. Gutiérrez-López.

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Highlights

• This revision includes publications reporting ZP principles and applications for a number of food systems.

• Ideal measuring conditions are hardly found in food-related systems given their intrinsic complexity.

• Knowledge of ZP allows inferring on the estimation of electric interactions in food systems and on their stability.

• The amount of food matrices to which ZP has been measured has widened with time in a heterogeneous manner.

• ZP in foods can be evaluated by using the modern and accessible instrumentation available.

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Cano-Sarmiento, C., Téllez-Medina, D.I., Viveros-Contreras, R. et al. Zeta Potential of Food Matrices. Food Eng Rev 10, 113–138 (2018). https://doi.org/10.1007/s12393-018-9176-z

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