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Title: Primary gushing of over-carbonated beverages: mechanism and new detection method
Authors: Deckers, Sylvie
Gebruers, Kurt
Baggerman, Geert
Lorgouilloux, Yannick
Martens, Johan
Delcour, Jan
Michiels, Chris
Derdelinckx, Guy #
Issue Date: Dec-2010
Conference: PhD Symposium edition:16 location:Gent (Belgium) date:20 December 2010
Abstract: Primary gushing is the spontaneous wild and uncontrolled over-foaming due to the presence of hydrophobins in over-carbonated beverages. Gushing can only be observed while opening the bottled over-carbonated beverages and can thus cause significant economic losses to the manufacturer. Hydrophobins are proteins produced by filamentous fungi that infect barley when it is harvested during damp conditions.
A consensus has now been reached regarding the mechanism of primary gushing. We postulate that hydrophobins contaminate CO2 nanobubbles formed during carbonation of the beverage or subsequent shaking of the bottle, preventing the re-dissolution of CO2 and thus stabilizing the CO2 nanobubbles. These latter contain energy (overpressure) and act as nucleation sites for the formation of other bubbles, which leads to primary gushing at the opening of the bottle.
A new detection method based on the dynamic light scattering technique (DLS) is being developed to predict the primary gushing potential. Particle size measurement can indeed be used to detect the presence of stable nanobubbles in the studied beverages and can thus help to differentiate a gushing and a non-gushing sample. This method is based on the physical properties of CO2 bubbles and is less biased compared to the traditional gushing test methods.
Publication status: published
KU Leuven publication type: AMa
Appears in Collections:Microbial and Molecular Systems - miscellaneous
Centre for Food and Microbial Technology
Research Group Functional Genomics and Proteomics (-)
Centre for Surface Chemistry and Catalysis
# (joint) last author

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