Evolution of self-assembled amphiphilic colloidal particles in strong-flavor Chinese baijiu

• Published in: Food chemistry Vol. 461; p. 140883
• Main Authors: Jiang, Xinyue, Liu, Defu, Yang, Shengzhi, Cheng, Xiang, Xie, Yuqun
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.12.2024
• Subjects: Amphiphilic colloids; Ostwald ripening; Self-assembly; Strong-flavor baijiu; Strong-flavor baijiu; Self-assembly; Amphiphilic colloids; Ostwald ripening
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140883

This study proposed the evolution of self-assembled amphiphilic colloidal particles in Strong-Flavor (SF) Baijiu based on Ostwald ripening for the first time. The evolution process occurs in two stages: disordered amphiphilic molecules self-assemble into small colloidal particles and subsequently undergo Oswald ripening to form larger hydrophobic particles. Microscopic observations revealed the average size of oil-like spherical colloidal particles in Baijiu increased from 1.86 μm to 2.96 μm while the number of particles decreased by 39.50% during the 16-year cellaring process of SF Baijiu, consistent with the particle size trend observed via laser scattering. During fusion process, the charge-to-mass ratio of positively charged colloidal particles decreased, leading ζ-potential decreased from 23.7 mV to 4.66 mV within 16 years of storage. The electrochemical impedance spectroscopy approach tracked the unidirectional variation in the dielectric constant during evolution of SF Baijiu, reflecting the gradual expansion of colloidal particles, which aligns with the evolution trend observed in molecular dynamics simulations. By integrating direct microscopic observations of amphiphilic colloidal particles with electrochemical techniques, the evolution of Baijiu samples is capable to be evaluated in-situ, laying the foundation for intelligent Baijiu aging monitoring technology. [Display omitted] •The evolution of Strong-Flavor (SF) Baijiu is based on Ostwald ripening.•Small Baijiu colloids gradually coalesce to form larger hydrophobic particles.•Microscopic observation shows the oil-like spherical particles increase in SF Baijiu.•Electrochemical technique evaluates the evolution of SF Baijiu.