
Alejandro Gregorio MarangoniUniversity of Guelph | UOGuelph · Department of Food Science
Alejandro Gregorio Marangoni
Ph.D.
About
669
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Introduction
Alejandro G. Marangoni is a Professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph, Canada. His work concentrates on the physical properties of soft materials in foods, cosmetics and biolubricants. Marangoni is a fellow of the AOCS, the IFT, the Royal Society of Chemistry (U.K.), and Editor-in-Chief of Current Opinion and Current Research in Food Science. Marangoni is an Officer of the Order of Canada and a Fellow of the Royal Society of Canada.
Additional affiliations
July 1996 - June 2001
University of Guelph
Position
- Professor (Associate)
August 1991 - June 1996
August 1991 - June 1996
Education
December 1989
Publications
Publications (669)
Edible coatings are a combination of substances that are applied onto foods to enhance their shelf life and that can be consumed by humans. Coatings are often composed of a combination of proteins, lipids, and/or polysaccharides and can contain plasticizers to increase flexibility and elongation. Surfactants and emulsifiers are sometimes added to d...
Plant-based cheeses provide an environmentally friendly alternative to traditional dairy, often incorporating coconut oil to mimic the texture of animal fat. This study examines the influence of protein properties on the functionality of plant-based cheeses. Previous research has determined that a blend of 25% coconut oil (CO) and 75% sunflower oil...
Common margarine is a semi-solid water-in-oil emulsion, where the continuous phase is a plastic polycrystalline colloidal oleogel composed of aggregated nanoplatelets of crystallized triacylglycerols (TAGs). TAG nanocrystal platelets nucleate, grow, and aggregate into clusters, which then form a fractal colloidal network of polycrystalline particle...
A classic statistical mechanical model of surface adsorption of an object that interacts with another component present in a medium was developed in this work. The effective Hamiltonian for the process is proposed and developed here, which takes into consideration the interactions between one of the objects with a surface and the interaction with a...
Nanosized liposomal vesicles (NLV) were successfully prepared using natural sunflower lecithin without the use of high-pressure homogenization or filtration. Upon glycerol addition to dispersions of lecithin multilamellar vesicles (MLVs), these broke down spontaneously to liposomes with diameters in the range of 100–200 nm. Static light scattering...
In many plant-based meat and dairy alternatives, coconut oil is frequently used to replicate the textural and structural properties of animal fats due to its high saturated fat content. Concerns about the health implications of saturated fat and the sustainability of coconut oil call for an exploration into alternative fat combinations in plant-bas...
In order to determine suitable end use applications for different starches, this review characterizes and differentiates the physical components, solid state, crystalline structures, and their effects on gelatinization, retrogradation, texture and functionality. There exist four crystalline packings of starch. A-, B- and C-type packings are attribu...
Tetrahydrofuran (THF) and dimethylsulfoxide (DMSO) are miscible in water due to hydrogen (H) bonding. Amphiphilic glycerol and sucrose esters with a different number of tails and heads separate them, depending on the organic solvent concentration. Separation is worse in solutions where amphiphiles are most soluble. Separation occurs due to interact...
Ferroelectric bio-based materials with a high water content (≈90 wt %) were not previously developed. Here, we develop hydrogels containing ≈90 wt % water, amino acids (lysine and arginine) and oleic acid. The NH and CH groups of lysine hydrogen bond water, as shown by attenuated total reflectance-Fourier transform infrared spectroscopy, yielding e...
Sulfolane is a groundwater pollutant. While sulfolane is miscible in pure water, its miscibility in the presence of ions has not been widely investigated. This aspect is relevant to predict sulfolane migration in groundwater. Na2SO4 separates sulfolane from water, yielding bulk separation, emulsions seen by optical microscopy or molecular sulfolane...
The liquid–solid phase transition of triacylglycerols (TAGs), the main components of edible fats and oils is central to the production and sensory properties of many processed foods. While there has been extensive research on the nucleation and growth of fats, there remains a dearth of knowledge regarding the structural organization of TAGs in the...
Oleogelation is a promising, more sustainable, and potentially more economical way to transform liquid oil into functional solid fat without the use of traditional triglyceride hardstocks. Specific gelators with unique self-assembly properties are incorporated into the oil at levels below 5% (w/w) levels. Gelling a liquid oil effectively transforms...
Sulfolane is an emerging contaminant, miscible in pure water. The correlation between mixing behavior and transport of sulfolane with sulfate and chloride salts is not fully understood. Sulfate salts (e.g., Na2SO4) decrease the solubility of sulfolane in water. Specifically, solutions with 30wt% sulfolane separated into bulk phases with 130 g/kg Na...
This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability. Native sunflower oleosomes had a pI of 6.2. One p...
This study separates tetrahydrofuran (THF)-water mixtures containing varying THF percentages, using sorbitan esters (Spans) with different tail characteristics. We probe the separation mechanisms using attenuated total reflectance-Fourier transform infrared spectroscopy and small angle X ray scattering (SAXS). THF and water are miscible and interac...
Animal-based food products, such as meat and dairy, contribute the most to greenhouse gas emissions in the food sector. This, coupled with the demonstrably worsening climate crisis, means that there needs to be a shift to more sustainable alternatives in the form of plant-based foods. In particular, the plant-based cheese alternative industry is re...
Wax oleogels are one of the most promising strategies to produce trans-fat free and low-saturate functional fats. Under quiescent isothermal conditions, waxes form strong space-filling networks where oil is embedded. Nevertheless, in industrial processes, crystallization conditions deviate significantly from being isothermal and quiescent, yet thes...
Pure cyclic diamino acids (CdAA) gel differently than
combinations of CdAAs, altering the gelation behavior to
highly-branched colloidal protein crystal networks
reminiscent of traditional fat crystal networks in canola oil,
making it an exciting structuring agent for unsaturated oils.
The spontaneous formation of phospholipid vesicles was explored for the production of liposomal encapsulations of bioactive compounds. Low-energy processing methods were used to produce stable large unilamellar vesicles (LUVs) and giant multilamellar vesicles (GMVs) from unrefined, deoiled soybean and sunflower lecithin dispersions. The presence of...
This article has been removed: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/policies/article-withdrawal).This article has been removed at the request of the authors due to unauthorized use of confidential data. Apologies are offered to the readers.
This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability. Native sunflower oleosomes had a pI of 6.2. One p...
A new nonideal, equilibrium thermodynamics model was developed for the prediction of the solid fat content (SFC) of edible fats, which are mixtures of tria-clylglycerols (TAGs). The SFC is the most dominant material structural parameter which influences macroscopic mechanical properties and functional-ity in foods, cosmetics and pharmaceutical inci...
Sodium lauroyl lactylate (SLL) is soluble in water and insoluble in organic solvents, while glycerol monooleated (GMO) is soluble in organic solvents and insoluble in water. These amphiphiles separate miscible solvents (e.g., water and either dimethylsulfoxide, DMSO, dimethylformamide, DMF, acetonitrile, AN, or tehtrahydrofuran, THF). Separation se...
Water is miscible with dimethylsulfoxide (DMSO), with which it interacts through hydrogen bonds (H-bonds). Glycerol monooleate (GMO, 53 g/L) demixes water and DMSO, yielding kinetically stable DMSO in water emulsions with up to ≈75% DMSO (relative to water, v/v), as demonstrated by Fourier Transform Infrared (FTIR) spectromicroscopy, ultra small an...
The fractal nature of colloidal aggregate gels has been well established, and the mechanical and rheological properties of these systems have frequently been interpreted using fractal scaling theory. However, many foods also contain a dispersed particulate phase, such as emulsified fat droplets. The goal of this work was to extend the fractal forma...
Co-contamination by organic solvents (e.g., toluene and tetrahydrofuran) and metal ions (e.g., Cu²⁺) is common in industrial wastewater and in industrial sites. This manuscript describes the separation of THF from water in the absence of copper ions, as well as the treatment of water co-polluted with either THF and copper, or toluene and copper. Te...
Tetrahydrofuran (THF) is fully miscible in water, and it interacts with it via hydrogen (H) bonds. We discover that the fatty acid hydroxystearic acid (HSA) separates THF from water because it preferentially H-bonds water and increases the proportion of single H-bond donors (SD) relative to double H-bond donors (DD). This change in the coordination...
Flexible bio‐based polymeric materials were produced by combining epoxidized soybean oil (ESO), aqueous citric acid solutions, and varying amounts of epoxidized oleic acid (EOA), followed by heating at 95°C for 24 h. Starting materials were analyzed by way of proton nuclear magnetic resonance (H¹ NMR), to confirm the conversion of double bonds in s...
Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent fractionated Kpangnan butter. Static crystallization of binary mixtures into the triclinic form (β2) was achieved after 12 days of static crystallization at room temperature for all mixtures and after 4 days only for the 80:20 w/w and 90:10 w/w fractionated Kp...
Fatty acids are widely used in industries for various applications as soaps or in their crystalline form. Fatty acid soaps are used as surface‐active agent to stabilize foams and emulsions, for detergency, and surface wetting. Fatty acid molecules in organic solvents are used as low‐molecular‐mass organic gelators. Currently, there is a renewed int...
In this study, olive oil oleogels structured with less than 4% binary blends of sunflower wax (SFW), rice bran wax (RBW), candelilla wax (CDW), and beeswax (BW) were characterized. Among the different binary wax oleogels, samples structured with 3% (w/w) of binary mixtures of SFW and RBW, as well as binary mixtures of CDW and BW, displayed a high o...
Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and completely amorphous structure as judged by powder X-...
Acknowledgements to Reviewers
The Editors of the Journal of Food Engineering would like to thank the following subject matter experts for their support to scientific publishing through peer reviews of multiple manuscripts that they have performed for the journal in 2021. Without the generous support of these professionals. Journal of Food Engineer...
This study uses sugars (dextrose, sucrose, ribose, fructose and mannose) and sugar alcohols (maltitol, erythritol, sorbitol, xylitol) to separate water from tetrahydrofuran (THF) and acetonitrile (AN). Bottle tests and nuclear magnetic resonance (NMR) show that above 0.25 M all sugars and sugar alcohols effectively separate water from either THF or...
Acetonitrile (AN), tetrahydrofuran (THF), and Cr(VI) are toxic pollutants found in industrial wastewater and groundwater. The reducing sugar fructose separates AN and THF from water, at either neutral or acidic pH (pH = 4), either with or without Cr(VI) (as observed in bottle tests). This is because it preferentially hydrogen bonds water, inhibitin...
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats inc...
This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing becom...
10 wt% oil-in-water emulsions with varied palm olein and stearin PO:PS ratios stabilized with 0.8wt% Tween80 and tempered to obtain partially crystalline (CR) droplets (cooled from 80 to 4°C and held overnight to induce nucleation/crystallization) or undercooled liquid (UC) droplets (cooled from 80°C to 37°C) produced emulsions with constant drople...
Background
During the fall of 2020, consumers began to question the consistency of Canadian butter. Many consumers expressed their dissatisfaction on social media the following winter. For months, Canadian dairy industry stakeholders debated the on-farm practices and processing of dairy products on social media. International media amplified the co...
Acrylamide polymerization in solution was successfully induced by high‐voltage atmospheric cold plasma (HVACP) treatment, using nitrogen gas. Addition of metal sulfates greatly increased acrylamide polymerization, with ZnSO4 and MgSO4 yielding 89% and 62% polyacrylamide polymer, respectively. Presence of excited nitrogen species during HVACP treatm...
Corrosion in carbon steel units of chemical, petrochemical and oil and gas plants poses safety and economic concerns. The goal of our study is to investigate the corrosion inhibition effectiveness of an environmentally benign surfactant, namely sodium lauroyl lactylate (SLL), in comparison to sodium cocoyl glutamate (SCG) and sodium dodecyl sulfate...
The physical properties of butter are impacted by the fatty acid and triacylglycerol composition of the milkfat. Increased butter hardness and melting temperature results in decreased consumer satisfaction since these affect the culinary performance and spreadability. During the winter of 2021, consumers reported anecdotal evidence of an increase i...
Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent fractionated Kpangnan butter. Static crystallization of binary mixtures of these two fractions into the triclinic form (β2) was achieved after 12 days for all mixtures and after 4 days for the 80:20 w/w and 90:10 w/w fractionated Kpangnan:Pequi oil mixtures. M...
Fenton’s reagents are comprised of oxidizers (e.g., CaO2) and metal catalysts (e.g., FeSO4), and they are used to treat groundwater polluted by hydrocarbons (e.g., toluene). Their effectiveness relies on good contact with hydrocarbons. Surfactants can stabilize hydrocarbon/groundwater emulsions to promote contact, and yet their benefits are debated...
Background
Population growth, climate change, and food shortage have led to increased demand for alternate sources of lipids to meet our food and energy needs. Oleaginous microorganisms such as yeasts, bacteria, microalgae, fungi, and thraustochytrids are good resources for producing lipids.
Scope and approach
Many factors affect the amount and co...
Cycloastragenol (CA) is a plant saponin that functions as a telomerase activator, and it has been made as an oral anti-aging supplement and use as active ingredient in topical cosmetic products. The anti-aging performance in cosmetic products have only been evaluated by description of skin appearance, while direct topical penetration of CA across t...
High groundwater concentrations of heavy metals such as copper are toxic to humans. Attenuated total reflectance – Fourier transform infrared spectroscopy (ATR-FTIR) demonstrated that the environmentally benign surfactant sodium lauryl lactylate (SLL) formed bidentate complexes with copper ions. CuSO4 increased the surface tension and the compressi...
Lipase-catalyzed glycerolysis can effectively structure a variety of plant-based oils into solid fats without altering fatty acid compositions. The physical properties of glycerolysis-structured systems changed with oil fatty acid composition, producing solid fat content (SFC)-temperature profiles suitable for different applications. High oleic oil...
In this article we present data related to the original research articles ‘Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel’ (Gravelle et al., 2021) and ‘The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels’ (Gravelle and Marangoni, 2021). The sma...
Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano-and microstructure, melting behavior, surface gloss and mec