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This study aims to investigate the influence of alkaline treatment duration (0–5 h) on the physicochemical properties and emulsifying performance of rapeseed protein during pH-shift process. Results showed that a 4-h alkaline treatment significantly reduced the particle size of rapeseed protein and led to a notable decrease in disulfide bond content, as well as alterations in subunit composition. Moreover, solubility of rapeseed protein increased from 18.10 ± 0.13% to 40.44 ± 1.74% post-treatment, accompanied by a ∼ 40% enhancement in emulsifying properties. Morphological analysis revealed superior plasticity and sharper contours in 4-h alkali-treated rapeseed protein emulsions compared to untreated counterparts. Rheological analysis indicated higher viscosity and elasticity in the alkali-treated group. Overall, 4-h alkaline treatment markedly enhanced the multifaceted functional attributes of rapeseed protein during pH-shift process, rendering it a promising emulsifier in the food industry. [Display omitted] • Solubility and emulsifying properties of rapeseed protein significantly increased after pH-shift treatment. • Decreased particle size, altered disulfide bonds, and subunit changes of rapeseed protein were observed. • A 70% oil phase with 4% or 6% rapeseed protein content yielded favorable emulsion systems. • pH-Shift treatment increased viscosity and elasticity of rapeseed protein emulsion. [ABSTRACT FROM AUTHOR]

Emulsion-based delivery systems are extensively employed for encapsulating functional active ingredients, protecting them from degradation, and enhancing bioavailability and release efficiency. Here, a CO 2 -responsive surfactant synthesized from rosin displays rapid responsiveness to CO 2 at room temperature, transitioning reversibly switches between active and inactive states multiple times. The dual tertiary amines on the rosin rigid structure contributes to its CO 2 sensitivity. When in its active cationic form, in conjunction with silica nanoparticles, it exhibits desired Pickering emulsification performance across various oil phases. In the Pickering emulsion loaded with quercetin, the encapsulation efficiency and loading efficiency reached 80.50% and 0.69%, respectively, with stability lasting at least 30 days. The system provides robust protection for quercetin against external factors, such as UV and heat, revealing sustained release effects. This study investigated the potential of using rosin-based CO 2 -responsive surfactants alongside nanoparticles to design stable Pickering emulsion systems for active substance encapsulation and sustained release. [Display omitted] • CO 2 -responsive surfactant from renewable rosin responds rapidly at 25 °C. • Surfactant switches reversibly between active and inactive states multiple times. • Pickering emulsion with quercetin stabilized by NMPAN-CO 2 @SNPs. • Emulsion shows high loading efficiency and sustained release effects. [ABSTRACT FROM AUTHOR]

A compact antioxidant interfacial layer was fabricated by combining phosphorylation treatment with protocatechuic acid (PA) copolymerization to enhance the physical and oxidative stability of high internal phase emulsions (HIPEs) prepared using perilla protein isolate (PPI). The covalent binding between PPI and phosphate groups induced conformational changes, facilitating the interaction between PPI and PA. The formed phosphorylated PPI-PA conjugates (LPPI-PA) exhibited a reduced particle size of 196.75 nm, promoting their adsorption at the interface. HIPEs prepared by LPPI-PA conjugates showed higher storage stability due to decreased droplet size, increased interfacial protein adsorption content (90.48%), and the formation of an interconnected network within the system. Additionally, the combination of LPPI and PA anchored PA to the interface, significantly inhibiting lipid oxidation in HIPEs as evidenced by low levels of lipid hydroperoxide (30.33 μmol/g oil) and malondialdehyde (379.34 nmol/g oil). This study holds significant implications for improving the stability of HIPEs. [Display omitted] • STPP modification combined with PA copolymerization improved the functional properties of PPI. • LPPI-PA conjugates exhibited higher emulsifying capacity and stronger antioxidant activity. • The covalent binding between LPPI and PA promoted the formation of a denser antioxidant interface. • HIPEs stabilized by LPPI-PA conjugates showed higher physical and oxidation stability. [ABSTRACT FROM AUTHOR]

Dual-compartmental emulsions, containing multiple chambers, possess great advantages in co-encapsulation of different cargoes. Herein, we reported a stable dual-compartmental emulsion by regulating the ratio of Marsupenaeus japonicus ferritin (MF) and chitooligosaccharide (COS), enabling efficient co-encapsulation of different compounds. The adsorption behavior of MF/COS complex over droplet interface varied at different ratios, thereby exerting an influence on the emulsion properties. Remarkably, emulsions stabilized by MF/COS complex at a ratio of 2:1 exhibited superior stability, as evidenced by no significant creaming or demulsification during storage or heat treatment. The mechanism is that MF/COS 2:1 complex can enhance the formation of thicker interfacial layer and dense continuous phase network structure. Additionally, curcumin and quercetin can be co-encapsulated into the emulsions and their retention rates were significantly improved than those in oils, implying the potential of the resulting dual-compartmental emulsions in co-encapsulation and delivery of bioactive compounds. [Display omitted] • Stable dual-compartmental emulsion is obtained by regulating MF/COS ratio. • MF/COS 2:1 emulsion exhibits superior storage and thermal stability. • The stabilization mechanism of MF/COS emulsion is illustrated. • The dual-compartmental emulsion can be used for encapsulating curcumin and quercetin. • The dual-compartmental emulsion shows protective effect on the loaded bioactive molecules. [ABSTRACT FROM AUTHOR]

Diacylglycerol (DAG) has garnered attention for its safe and nutritious qualities, and its utilization in emulsion systems to encapsulate hydrophobic bioactives is anticipated to enhance their bioaccessibility. Thus, this study aimed to evaluate the influence of DAG oil as a carrier on the stability and digestive characteristics of nanostructured lipid carriers (NLCs) containing lycopene (LYC). The results indicated that DAG oil demonstrated superior storage and heating stability in comparison to triacylglycerol (TAG) oil. Furthermore, NLCs formulated with DAG oil exhibited a faster rate of lipolysis (>76.3%) and higher loading capacity (1.48%), resulting in an approximate 11% enhancement in the bioaccessibility of LYC (reaching up to 31.4%). DAG oils show considerable potential for enhancing and prolonging the properties and bioactivity of NLC carriers, thereby boosting bioaccessibility. The incorporation of DAG oil in food systems holds promise for enriching their functionality over traditional TAG oil. • A novel nanostructured lipid carriers was made using DAG as a carrier oil. • The DAG oil increases the loading content (from 0.627% to 1.483%). • DAG oil improves the physical stability of LYC-NLC. • DAG oil enhances the bioaccessibility of LYC in LYC-NLC. [ABSTRACT FROM AUTHOR]

The aim of the presented study was to evaluate the release of the enzymatically initiated production of hexanal from double emulsion electrospun bio-active membranes at a temperature of fruit storage. Among different formulations of water-in-oil (W1/O) primary emulsions, the emulsion composed of 12% w / v Tween20 and 0.1 M NaCl in water (W1) and 6% of poly(glycerol) poly(ricinoleate) dissolved in sunflower oil (O) using W1/O ratio of 80/20 (w /w) (Tween20-NaCl/6% PGPR) was selected, for further incorporation of enzymes, based on the lowest average droplet size (391.0 ± 15.6 nm), low polydispersity index (0.255 ± 0.07), and good gravitational stability also after 14 days. Both enzymes, lipase and lipoxygenase are needed to produce hexanal (up to 58 mg/L). Additionally, double emulsions were prepared with sufficient conductivity and viscosity using different W1/O to W2 ratios for electrospinning. From the selected electrospun membrane, up to 4.5 mg/L of hexanal was released even after 92 days. [Display omitted] • Stable primary emulsion was prepared from Tween20/NaCl in water (W1) and 6% PGPR in edible oil (O). • Enzymes were incorporated into W1/O emulsion from which double emulsions were prepared. • Electrospun bio-active membranes were fabricated using needle-less semi-industrial device. • Hexanal was produced from edible oil by enzyme catalysis at a temperature of fruit storage. • 4.6 mg/L of hexanal was released from the electrospun membrane even after 92 days. [ABSTRACT FROM AUTHOR]

In this study, vitamins C and E were simultaneously encapsulated in water-in-oil-in-water (W/O/W) emulsion-filled sodium alginate (SA) hydrogel beads, as well as the effects of SA concentrations (0.5%, 1.0%, 1.5%, and 2.0%) on the structures and lipolysis the of hydrogel beads were investigated. With increasing SA concentration, the beads showed larger sizes, denser structures and better textures. The droplets tightly penetrated the gel network at high SA concentrations. Digestion behavior revealed the disintegrated intramolecular structure at low SA concentrations. The beads with 0.5% SA were fragmented, losing the initial shape during digestion in the intestinal fluid. Additionally, lipid phases were released as W/O/W and O/W emulsion droplets after digestion. However, the high SA concentration-containing beads exhibited a well-preserved morphological structure after digestion, and the release profiles of lipid phase were mainly O/W emulsion droplets. Furthermore, vitamins C and E encapsulated in the beads exhibited high bioaccessibility (vitamin C: 90.20% and vitamin E: 95.19%). [Display omitted] • Vitamins C and E were co-encapsulated in W/O/W emulsion-filled hydrogel beads. • Increasing SA concentration embedded droplets tightly into the hydrogel bead network. • Lipolysis behavior of incorporated W/O/W emulsion hydrogel beads was controlled. • Increased SA concentration in the hydrogel beads retarded the release and enhanced the bioaccessibility of bioactives. [ABSTRACT FROM AUTHOR]

Myosin from bighead carp (Aristichthys nobilis) as a main type of fish protein possesses a good emulsifying ability. However, whether bighead carp myosin (BCM) could construct stable Pickering emulsions is still unclear. Therefore, myosin particles and Pickering emulsions stabilized by bighead carp myosin (BCMPEs) were analyzed. The surface structure of BCM particles at 0.6 mol/L NaCl treatment was uniform and compact with a contact angle of 86.4 ± 2.7°, exhibiting the potential ability to construct O/W Pickering emulsions. The size and flocculation index (FI) of BCMPEs decreased with the increase in BCM concentrations of 1%–4% (w / v). Reversely, the size of BCMPEs increased with the increase in oil-water ratios. BCM particles could uniformly distribute at the oil-water interface to stabilize BCMPEs at a BCM concentration of 4% (w / v) and an oil-water ratio of 6:4 (v /v). This study could help explore fish proteins to construct Pickering emulsions for the deep processing of fish products. [Display omitted] • BCM particles at 0.6 mol/L NaCl exhibited the potential to construct Pickering emulsions. • BCM particles uniformly distributed at the oil-water interface of Pickering emulsions. • BCMPEs exhibited good stability at a BCM concentration of 4% (w / v) and an oil-water ratio of 6:4 (v /v). [ABSTRACT FROM AUTHOR]

To enhance the bioavailability of bioactives with varying efficacy in the gastrointestinal tract (GIT), a co-delivery system of solid-in-oil-in-water (S/O/W) emulsion was designed for the co-encapsulation of two bioactives in this paper. S/O/W emulsions were fabricated utilizing fucoxanthin (FUC)-loaded nanoparticles (NPs) as the solid phase, coconut oil containing curcumin (Cur) as the oil phase, and carboxymethyl starch (CMS)/propylene glycol alginate (PGA) complex as the aqueous phase. The high entrapment efficiency of Cur (82.3–91.3%) and FUC (96.0–96.1%) was found in the CMS/PGA complex-stabilized S/O/W emulsions. Encapsulation of Cur and FUC within S/O/W emulsions enhanced their UV and thermal stabilities. In addition, S/O/W emulsions prepared with CMS/PGA complexes displayed good stability. More importantly, the formed S/O/W emulsion possessed programmed sequential release characteristics, delivering Cur and FUC to the small intestine and colon, respectively. These results contributed to designing co-delivery systems for the programmed sequential release of two hydrophobic nutrients in the GIT. [Display omitted] • S/O/W emulsions were prepared by embedding NPs as solid phase into O/W emulsions. • S/O/W emulsions were constructed to co-deliver fucoxanthin (FUC) and curcumin (Cur). • Adding PGA improved the encapsulation ability of CMS-stabilized S/O/W emulsions. • The stability of S/O/W emulsions was enhanced by using CMS/PGA complexes. • CMS/PGA complex-stabilized S/O/W emulsions enabled programmed sequential release of actives. [ABSTRACT FROM AUTHOR]

The study aimed to investigate the influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions (HIPPE) at different levels (0%, 10%, 20%, 30%, 40%, and 50%) on the rheological and physicochemical properties of myofibrillar protein (MPs) gels. The study indicated that with increasing HIPPE levels, there was a significant increase in whiteness while a decrease in water-holding capacity. The gels with 10% HIPPE levels had higher ionic bonds, while those with 40% and 50% HIPPE levels showed higher hydrogen bonds. By increasing HIPPE levels in the formation of MP gels, the T 2 relaxation time was found to decrease. Additionally, in all MP gels, G' values were significantly higher than G" values over time. Adding lower contents of HIPPE levels resulted in a more compact microstructure. These findings indicate that flaxseed-derived diglyceride-based HIPPEs could be utilized as fat substitutes in meat products to enhance their nutritional quality. [Display omitted] • DAGs have recently gained popularity due to their health benefits • DAG-based HIPPEs were fabricated with 80% oil phase volume fraction • HIPPE incorporation improved the whiteness of MP gels • T 2 relaxation time decreased with increasing HIPPE levels • Up to 20% HIPPE content resulted in a compact gel network structure [ABSTRACT FROM AUTHOR]

A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients. • The emulsifying properties of delivery system were advanced by pH adjustment and GA addition. • SWP-GA-CUR emulsions effectively protects CUR in thermal, UV, oxidative, and storage environments. • SWP-GA-CUR emulsions facilitated the release and absorption of CUR in small intestine. [ABSTRACT FROM AUTHOR]

In this study, the impact of Gluconolactone (GDL) concentration on the formation of high-internal-phase emulsion gels (HIPEGs) and the gastrointestinal digestive viability of Lactobacillus plantarum encapsulated within these HIPEGs were demonstrated. Increasing GDL concentrations led to cross-linking of particles at the oil-water interface, thereby stabilizing smaller oil droplets. The addition of GDL to HIPEs results in a significant increase in the secondary structure of SPI, specifically in β-sheet and β-turn formations, accompanied by a reduction in α-helix percentage. This alteration enhanced the binding effect of protein on water, leading to changes in intermolecular force. Notably, HIPEGs containing 3.0% GDL demonstrated superior encapsulation efficiency and delivery efficiency, reaching 99.0% and 84.5%, respectively. After 14 d of continuous zebrafishs feeding, the intestinal viable cells count of Lactobacillus plantarum reached 1.18 × 107 CFU/mL. This finding supports the potential use of HIPEGs as a probiotic delivery carrier, effectively enhancing the intestinal colonization rate. [Display omitted] • HIPEGs increased the intestinal colonization rate of L. plantarum in zebrafishs. • GDL addition altered SPI structure and improved intermolecular forces. • HIPEGs with 3.0% GDL achieved 84.5% delivery efficiency. • HIPEGs elevated L. plantarum viability, promising as a probiotic carrier. [ABSTRACT FROM AUTHOR]

This research develops diacylglycerol (DAG) based Pickering emulsions with enhanced oxidative stability stabilized by self-assembled quercetin/DAG/β-cyclodextrin (β-CD) complexes (QDCCs) using a one-step agitation method. Influence of DAG content (5%, 15%, 40%, and 80%, w /w) on the self-assembly behavior, interfacial properties, and emulsifying ability of complex particles was investigated. SEM, XRD and ATR-FTIR studies confirmed the formation of ternary composite particles. QDCCs in 80% DAG oil had the highest quercetin encapsulation efficiency (6.09 ± 0.01%), highest DPPH radical scavenging rate and ferric reducing antioxidant property (FRAP). β-CD and quercetin adsorption rates in emulsion with 80% DAG oil were 88.4 ± 2.53% and 98.34 ± 0.15%, respectively. Pickering emulsions with 80% DAG had the smallest droplet size (8.90 ± 1.87 μm) and excellent oxidation stability. This research develops a novel approach to regulate the physicochemical stability of DAG-based emulsions by anchoring natural antioxidants at the oil-water interface through a one-pot self-assembly method. [Display omitted] • Pickering emulsion were formed by self-assembled quercetin/DAG/β-CD complexes. • Impact of DAG content in the oil phase on emulsion stability was revealed. • Formation of complexes was predominantly driven by intermolecular hydrogen bonds. • Anchoring antioxidants at the interface enhanced lipid oxidative stability of emulsions. [ABSTRACT FROM AUTHOR]

Microcrystalline cellulose was modified by TEMPO oxidation combined with ultrasound to prepare modified cellulose-based emulsion. The effect of different emulsion concentration on gel properties and protein conformation of surimi was investigated. The results showed the length and width of microcrystalline cellulose were reduced, and a large amount of -COOH was introduced into modified cellulose. Direct addition of flaxseed oil decreased the gel strength and WHC from 3640.49 g·mm and 76.94% to 2702.95 g·mm and 75.89%, respectively, while 5% modified cellulose-based emulsion could improve the gel properties of surimi. Surimi gel containing 5% emulsion had the highest hydrophobic interaction, disulfide bond and β-sheet content. Moreover, protein network structure was the densest in 5% emulsion group. Therefore, modified cellulose-based emulsion could be used to compensating for the negative impact of direct addition of flaxseed oil on surimi, which provided a new idea for the development of healthy and new emulsified surimi products [Display omitted] • Length and width of cellulose was reduced and -COOH was introduced after modifying. • Modified cellulose-based emulsion improved the gel properties of surimi. • Emulsion increased hydrophobic interaction and disulfide bond content of surimi. • Protein conformation was changed and denser gel network structure was formed. [ABSTRACT FROM AUTHOR]

The purpose of this study was to prepare Pickering emulsion with synergistic antibacterial effect using whey protein isolated-citral (WPI-Cit) nanoparticles with eugenol for grape preservation. In this emulsion, eugenol was encapsulated in oil phase. The particle size, ζ– potential, and antibacterial mechanism of the nanoparticles were characterized. The rheological properties, antibacterial effects and preservation effects of WPI-Cit Pickering emulsion were measured. The results showed that the optimal preparation condition was performed at WPI/Cit mass ratio of 1:1, WPI-Cit nanoparticles were found to damage the cell wall and membrane of bacteria and showed more effective inhibition against S. aureus. Pickering emulsion prepared with WPI-Cit nanoparticles exhibited a better antibacterial effect after eugenol was encapsulated in it, which extended the shelf life of grapes when the Pickering emulsion was applied as a coating. It demonstrated that the Pickering emulsion prepared in this study provides a new way to extend the shelf life. [Display omitted] • Whey protein isolate and citral nanoparticles were prepared by Schiff reaction. • Whey protein isolate and citral nanoparticles damaged bacteria cell wall and DNA. • Whey protein isolate-citral Pickering emulsion had antibacterial properties. • Whey protein isolate-citral Pickering emulsion and eugenol extend grape shelf life. [ABSTRACT FROM AUTHOR]

This study involved the preparation of nanoparticles by combining oxidized starch (OS) with xanthan gum (XG), and emulsions were prepared from this nanoparticle. The physical and chemical characteristics, as well as the emulsification properties of oxidized starch-xanthan gum composite nanoparticles (OGNP), were analyzed. The findings revealed that the OGNP retained spherical shape after the addition of XG, although their diameter increased from approximately 50–150 to 200–400 nm. Zeta potential decreased with XG content. Moreover, emulsions prepared from OGNP exhibited outstanding thermal stability, also showing enhanced storage stability. In addition, emulsions had different rheological properties at different pH values. The apparent viscosity and shear stress of emulsions under alkaline conditions were lower than that of neutral conditions. NaCl increased the apparent viscosity of OGNP-stabilized emulsions while reducing their thermal stability. The nanoparticles prepared in this study have efficient emulsification properties and can extend the application of OS. • Nanoparticles are prepared by composite of oxidized starch and xanthan gum • Composite nanoparticles confirmed by AFM, FT-IR, XRD, and TGA • XG improves the storage and rheological properties of emulsions • pH and NaCl can affect the properties of emulsions stabilized by nanoparticles [ABSTRACT FROM AUTHOR]

The poor thermal stability and ion tolerance of whey protein hydrolysates (WPH) restrict its application in emulsions, while glycosylation shows potential benefits in improving WPH stability. However, the relationship between saccharides with different Mw and the glycosylation behavior of WPH rich in short peptides is unclear. In response, the effect of different saccharides on glycosylated WPH rich in short peptides and its emulsion stability were investigated. Grafted small Mw saccharides were more beneficial to the emulsion stability of WPH. Specifically, grafting xylose effectively inhibited 121 °C sterilization and 5 mM CaCl 2 -induced coalescence of WPH emulsion (687.50 nm) by comprehensively enhancing steric hindrance, conformational flexibility and electrostatic repulsion, and dissociating large aggregates into small aggregates. Conversely, grafting maltodextrin (30,590 Da) reduced thermal stability of WPH emulsion (4791.80 nm) by steric shielding and bridging flocculation. These findings provide new sights into glycosylation mechanism for WPH and achieving its application in nutritional emulsions. [Display omitted] • Glycation of whey protein hydrolysates (WPH) rich in short peptides was evaluated. • Emulsion stability was investigated under dual pressures of sterilization and Ca2+. • Xylose grafting enhanced the thermal and Ca2+ stability of WPH emulsion. • Grafting of maltodextrin initiated worse thermal stability of WPH emulsion. • Small molecule saccharides are more beneficial to the emulsion stability of WPH. [ABSTRACT FROM AUTHOR]

In this work, effects of cellulose nanofiber/dihydromyricetin (CNF/DMY) ratio on the structural, antioxidant and emulsifying properties of the CNF/DMY mixtures were investigated. CNF integrated with DMY via hydrogen bonding and the antioxidant capacity of mixtures increased with decreasing CNF/DMY ratio ( k ). The oxidative stability of emulsions enhanced as the DMY content increased. Emulsions formed at Φ = 0.5 displayed larger size (about 25 μm), better viscoelasticity and centrifugal stability than those at Φ = 0.3 (about 23 μm). The emulsions at k = 17:3 and Φ = 0.5 exhibited the most excellent viscoelasticity. In conclusion, the DMY content in mixtures and the oil phase fraction exhibited distinct synergistic effects on the formation and characteristics of emulsions, and the emulsions could demonstrate superior oxidative and storage stability. These findings could provide a novel strategy to extend the shelf life of cellulose-based emulsions and related products. [Display omitted] • Dihydromyricetin (DMY) enhanced antioxidant capacity of cellulose nanofibers (CNF). • Emulsion gels were formed at oil phase volume fraction of 50%. • Viscoelasticity was enhanced at higher oil phase fraction or moderate CNF/DMY ratio. • The oxidative stability of emulsions increased with higher proportion of DMY. • The stabilization mechanism was clarified based on the multi-scale relationship. [ABSTRACT FROM AUTHOR]

Oat protein isolate (OPI)/high methoxyl pectin (HMP) complexes (OPP) were prepared to stabilized Pickering emulsions and applied as nutraceutical delivery systems. The different mass ratios and pH changed the interactions between OPI and HMP that caused the different size of OPP. Specifically, smaller particle size of OPP (125.7–297.6 nm) were formed when hydrophobic interactions along with electrostatic forces predominant in OPP (OPI:HMP = 3:1, pH 4, 5). Among these particles, OPP-2 could stabilize Pickering emulsion efficiently through formation of dense interfacial film, which exhibited the highest apparent viscosity and the smallest average droplet size (23.39 μm). Moreover, OPP-2 stabilized Pickering emulsions with superior stability not only exhibited higher encapsulation efficiency of 85.63%, but also could control curcumin release in simulated gastrointestinal fluids to improve curcumin's bioaccessibility. These results verified the possibility of OPP to be a Pickering emulsions stabilizer, and also identified its potential to be a stable delivery system for bioactive compounds. [Display omitted] • The different mass ratios and pHs changed the interactions between OPI and HMP. • OPP formed mainly by hydrophobic interactions and electrostatic interactions resulted in the smaller size. • OPP-2 (297.6 nm) improved the Pickering emulsion stability through formation of dense interfacial film. • OPP-2 Pickering emulsions controlled the release of curcumin in simulated GI tract and improved bioaccessibility. [ABSTRACT FROM AUTHOR]

To enhance the colorimetric performance of anthocyanin (Ant), a konjac glucomannan (KGM)-based multifunctional pH-responsive indicator film was fabricated by introducing enzymatically prepared bacterial nanocellulose (EBNC) stabilized camellia oil/camellia essential oil Pickering emulsion (BCCE). Specifically, optimized enzymatic hydrolysis time (36 h) was determined based on the particle size and microstructure. Then BCCE (containing 0.4% EBNC) was incorporated into Ant-containing KGM, and the novel active indicator film (KGM-Ant-BCCE) was constructed. Films with varying BCCE concentrations (3%–11%) exhibited enhanced UV shielding, thermal stability, mechanical strength, water vapor and oxygen permeability, hydrophobicity, and antioxidant performance. The pronounced color change of KGM-Ant-BCCE indicated its potential for visually detecting shrimp freshness. Moreover, the biodegradability (25 days) confirmed the environmentally benign property of the film. In summary, incorporating green-produced EBNC nanoparticle-stabilized BCCE offers an innovative pathway to improve the color indication capability of polysaccharide-based smart packaging. [Display omitted] • Eco-friendly integrated versatile indicator films were fabricated. • Enzymatically prepared bacterial nanocellulose (EBNC) was prepared. • EBNC nanoparticle-stabilized BCCE enhanced Ant colorimetric performance. • KGM-Ant-BCCE displayed pronounced color changes for shrimp freshness. • Pickering emulsions enhanced the color indication capabilities of packaging. [ABSTRACT FROM AUTHOR]

In this study, based on the discovery of thymol/glycerol monolaurate (GML) eutectic solvent, we studied the effect of GML as a multi-functional component (ripening inhibitor and antibacterial agent) on the formation, stability and antibacterial activity of eutectic nanoemulsions, and investigated the preservation of nanoemulsion in fresh pork. These results indicated that the formation of eutectic solvent was due to the hydrogen bonding between thymol and GML in the molten state. And eutectic nanoemulsions prepared with medium GML concentrations (20%, 40%, and 60%) of eutectic solvents as oil phases had small droplet diameters (<150 nm), exhibited sustained-release characteristics, and had excellent physicochemical stability. Moreover, the addition of GML enhanced the antibacterial activity of thymol nanoemulsion against S. aureus. as seen by their ability to inhibit affect formation more effectively. Treatment of fresh pork with optimized eutectic nanoemulsions (40% thymol/60% GML) extended its shelf life during refrigeration, which was mainly attributed to the ability of the encapsulated essential oil to inhibit microbial growth and lipid oxidation. These results provide a novel strategy to control Ostwald ripening and maintain the high antibacterial activity of thymol in nanoemulsion-based delivery systems. [Display omitted] • Eutectic solvents consist of thymol and glycerin monolaurate (GML) were prepared. • The eutectic solvents were emulsified by caseinate to form a stable eutectic nanoemulsions. • The eutectic nanoemulsions showed higher anti- Staphylococcus aureus activity. • The eutectic nanoemulsions with 60% GML could effectively extended the shelf life of pork. [ABSTRACT FROM AUTHOR]

The traditional strategies of chemical catalysis and biocatalysis for producing octenyl succinic anhydride modified starch can only randomly graft hydrophobic groups on the surface of starch, resulting in unsatisfactory emulsification performance. In this work, a lipase-inorganic hybrid catalytic system with multi-scale flower like structure is designed and applied to spatially selective catalytic preparation of ocenyl succinic anhydride modified starch. With the appropriate floral morphology and petal density, lipases distributed in the "flower center" can selectively catalyze the grafting of hydrophobic groups in a spatial manner, the hydrophobic groups are concentrated on one side of starch particles. The obtaining OSA starch exhibits excellent emulsifying property, and the pickering emulsion has good protective effect on the embedded curcumin. This work provides a direction for the development of high-performance starch-based emulsifiers for the food and pharmaceutical industries, which is of great significance for improving the preparation and emulsification theory research of modified starch. • A novel strategy for spatially selective catalysis to prepare OSA starch is reported. • The enzymatic activity is improved through supramolecular immobilization technology. • The OSA starch shows a high degree of substitution and unique emulsifying properties. • The emulsion exhibits excellent stability and embedding performance for curcumin. [ABSTRACT FROM AUTHOR]

• Ovalbumin-ferulic acid-κ-carrageenan served as efficient encapsulation vehicle. • Ovalbumin-ferulic acid-κ-carrageenan emulsion loaded-rutin exhibited colon targeting. • Rutin loaded in emulsion converted to 4-hydroxybenzoic acid during colonic fermentation. Rutin is a polyphenol with beneficial pharmacological properties. However, its bioavailability is often compromised due to low solubility and poor stability. Encapsulation technologies, such as emulsion systems, have been proven to be promising delivery vehicles for enhancing the bioavailability of bioactive compounds. Thus, this study was proposed and designed to investigate the colonic targeting and colonic fermentation characteristics of rutin-loaded ovalbumin-ferulic acid-polysaccharide (OVA-FA-PS) complex emulsions. The results indicate that OVA-FA-PS emulsion effectively inhibits the degradation of rutin active substances and facilitates its transport of rutin to the colon. The analysis revealed that the OVA-FA-κ-carrageenan emulsion loaded with rutin exhibited superior elasticity and colon targeting properties compared to the OVA-FA-hyaluronic acid or OVA-FA-sodium alginate emulsions loaded with rutin in the composite emulsion. Additionally, it was observed that the rutin loaded within the OVA-FA-κ-carrageenan emulsion underwent degradation and was converted to 4-hydroxybenzoic acid during colonic fermentation. [ABSTRACT FROM AUTHOR]

Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifying properties and were used to develop active films containing rose essential oil. The effect of conjugation on the physicochemical and mechanical properties of these emulsion-based films was evaluated. The results showed that the barrier and mechanical properties of the films were improved when the SPI-polyphenol conjugates were used to emulsify the essential oil; in particular, the SPI-curcumin conjugate showed significant improvement. The improvements on the water vapor and oxygen barrier properties in the films were attributed to the formation of compact structure. Emulsion-based films stabilized by SPI-polyphenol conjugates showed antioxidant and antibacterial activities. They also demonstrated an ability to extend the shelf life of cherry tomatoes, as indicated by better preservation of weight, firmness, and ascorbic acid content. [Display omitted] • SPI-polyphenol conjugates were prepared. • Emissions of rose essential oil (EO) were produced using the conjugates as emulsifiers. • Active films with oxygen and water vapor barrier were produced by these emulsifiers. • Films of EO produced using the conjugates had more compact structure. • Conjugate-based films of EO significantly extended the shelf-life of cherry tomatoes. [ABSTRACT FROM AUTHOR]

High internal phase Pickering emulsions (HIPPEs) prepared from natural polymers have attracted much attention in the food manufactures. However, single zein-stabilized HIPPEs are poorly stable and prone to flocculation near the isoelectric point. To address this issue, in this study, zein and whey protein nanofibrils (WPN) complex nanoparticles (ZWNPs) were successfully prepared using a pH-driven method, and ZWNPs were further used as HIPPEs stabilizers. The results showed that zein and WPN were combined together through hydrogen bonding and hydrophobic interaction to form ZWNPs, and the HIPPEs stabilized by ZWNPs had excellent stability, which could effectively protect the internally encapsulated lycopene and improve the bioaccessibility of lycopene. In conclusion, this study provides a new strategy for the preparation of stable hydrophobic protein-based HIPPEs, represented by zein. • Zein/whey protein nanofibrils nanoparticles (ZWNPs) were used as HIPPEs stabilizers. • HIPPEs showed good environmental stability. • Lycopene-loaded HIPPEs could well resist heating, UV irradiation, and storage. • Lycopene-loaded HIPPEs improved the bioaccessibility of lycopene. • Lycopene-loaded HIPPEs exhibited good 3D printing properties. [ABSTRACT FROM AUTHOR]

This study presents the employment of Fourier transform infrared (FTIR) spectroscopy with attenuated total reflection and principal component analysis (PCA) to analyze the stability of a Pickering emulsion stabilized by carboxylated-cellulose nanocrystal (cCNC) comprising sesame oil phases with or without sesamolin. FTIR measurements identified an intermolecular hydrogen bond between the ester group of the triglyceride and the carboxyl group of the cCNC to create the emulsion droplet. The spectral bands from the hydroxyl group vibration (3700–3050 cm−1), carbonyl (1744 cm−1), C O groups of the ester triglyceride and cCNC (1160–998 cm−1) markedly discriminated between stabilized and destabilized emulsions. The PCA of FTIR spectra detected the change of molecular interaction during storage according to creaming, aggregation, and coalescence and changes in physicochemical parameters such as droplet size, refractive index, and zeta potential. Hence, PCA enabled the observation of the destabilization of emulsion in real-time. [Display omitted] • Cellulose-based Pickering emulsions were loaded with sesamolin-enriched sesame oil. • The ATR-FTIR spectroscopy probed the stability of the o/w Pickering emulsion. • Droplet size, zeta potential, & refractive index were changed in unstable emulsions. • ATR-FTIR spectral analysis depicted molecular interactions of emulsion components. • ATR-FTIR coupled with PCA differentiated stable from unstable emulsions in real-time. [ABSTRACT FROM AUTHOR]

A green strategy employing water as solvent has been adopted to obtain protein hydrolysates from fish meal (FM), its water-soluble fraction (WSP), and its non-water-soluble fraction (NSP). The techno-functional properties of the hydrolysates have been investigated and compared to hydrolysates obtained with Alcalase®. In general, SWH hydrolysates presented higher content of free amino acids and higher degree of hydrolysis, which reflected on the molecular size distribution. However, Alcalase® hydrolysates presented better solubility (from 74 ± 4% for NSP at pH = 2 up to 99 ± 1% for WSP at pH = 4–7). According to fluorescence experiments, FM and NSP hydrolysates showed the highest surface hydrophobicity, which has been related to better emulsifying properties and higher emulsion stability. The emulsions stabilized with 2%wt. of SWH-treated NSP showed the smallest particle sizes, with D[4,3] = 155 nm at day 0, and good stability, with D[4,3] = 220 nm at day 7, proving that water fractionation followed by SWH treatment is a good method to improve the techno-functional properties of the hydrolysates. • Water fractionation and subcritical water hydrolysis of fish meal. • Prior fractionation improves the functional properties of fish protein hydrolysates. • Water-soluble protein hydrolysate is rich in free amino acids. • Non-water-soluble protein hydrolysate presents better emulsifying properties. • Technofunctional properties relate to physicochemical characteristics of hydrolysates. [ABSTRACT FROM AUTHOR]

In order to prevent the photooxidation of phytosterols, a new type of Pickering emulsion was developed by regulating the oriented distribution of antioxidants in colloidal lipid particles (CLPs) at the oil-water interface. High-melting-point and low-melting-point lipids were tested to modulate their protective effect against phytosterols photooxidation. Results showed that CLPs could stabilize Pickering emulsion and encapsulate antioxidants, providing a dual functional delivery system for phytosterols protection. The Pickering emulsion formed had a particle size of around 350–820 nm, and the crystallization and melting temperatures of tripalmitin particles were approximately 32 °C and 63.8 °C, respectively. The addition of tributyrin or tricaprylin reduced the crystallization and melting temperatures of Pal CLPs and improved the photooxidation emulsion stability. The prepared Pickering emulsion remained stable for a maximum of 12 days under accelerated light-induced oxidation. Among all formulations, the emulsion primarily composed of tripalmitin CLPs, with added tributyrin and resveratrol, exhibited the highest photooxidation stability. [Display omitted] • Emulsions stabilized with colloidal lipid particles had anti-photooxidation effect. • Low-melting-point lipid could modulate the ability of colloidal lipid particles. • Resveratrol had the highest anti-photooxidation ability in Pickering emulsions. • The colloidal lipid particles were distributed at the oil-water interface. [ABSTRACT FROM AUTHOR]

In this study, responsive Janus nanospheres were prepared by grafting LMA and DMAEMA monomers on both sides of SiO 2 nanospheres using the Pickering emulsion stencil method and RAFT polymerization. The successful synthesis was verified through infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA), scanning electron microscopy (SEM) characterizations. Subsequently, Pickering emulsion was formulated using Janus nanospheres as emulsifiers. The particle size of the emulsion droplets was systematically investigated by manipulating factors such as pH, nanosphere dosage, water to oil ratio, and oil phase polarity. Notably, the Pickering emulsion exhibited responsive properties to pH, temperature, and CO 2. Furthermore, Janus nanospheres exhibited excellent emulsification property for real oil phases, including canola oil, kerosene, gasoline, and diesel oil. Building upon this, a smart antibacterial Pickering emulsion was developed using Janus nanospheres, and its inhibition rate against E. coli could reach 100% within 4 h, which would be beneficial for its application in the food field. [Display omitted] • Tri-responsive nanospheres were prepared by stencil method and RAFT polymerization. • Amphiphilic Janus nanospheres could be used to stabilize Pickering emulsion. • The Pickering emulsion could intelligently regulate its steady state. • The Pickering emulsion showed excellent antibacterial activity against E. coli. [ABSTRACT FROM AUTHOR]

Models predicting lipid oxidation in oil-in-water (O/W) emulsions are a requirement for developing effective antioxidant solutions. Existing models do, however, not include explicit equations that account for composition and structural features of O/W emulsions. To bridge this gap, a mechanistic kinetic model for lipid oxidation in emulsions is presented, describing the emulsion as a one-dimensional three phase (headspace, water, and oil) system. Variation in oil droplet sizes, overall surface area of oil/water interface, oxidation of emulsifiers, and the presence of catalytic transition metals were accounted for. For adequate predictions, the overall surface area of oil/water interface needs to be determined from the droplet size distribution obtained by dynamic and static light scattering (DLS, SLS). The kinetic model predicted well the formation of oxidation products in both mono- and polydisperse emulsions, with and without presence of catalytic transition metals. • Mechanistic kinetic model describes lipid oxidation in oil-in-water (O/W) emulsions. • Compositional and structural features of O/W emulsions are included in the model. • Droplets with sizes <300 nm need to be accounted for in the model. • Kinetic rates of lipid oxidation vary with the droplet size. • Model provides good predictions for mono-and polydisperse emulsions. [ABSTRACT FROM AUTHOR]

Phytosterol, recognized for its health benefits, is predominantly extracted from plants and exhibits significantly reduced stability under varying light conditions. Their photooxidation is significantly influenced by emulsion interfaces. This study examined the mechanism of interface structure on phytosterol photooxidation with unparalleled molecular precision, utilizing molecular dynamics simulations and experimental procedures. Hydrogen bonding between the hydroxyl group at the C3 position of phytosterols and water molecules, coupled with van der Waals forces between the hydrophobic regions and the oil phase, induced phytosterol molecules to disperse toward the interface. The elevated polarity of the oil phase, specifically in tributyrin, facilitated the permeation of water molecules into the oil phase. This was achieved by diminishing the emulsion's interfacial tension, thereby fostering the development of more interface or micelles, and accelerating the photooxidation process of phytosterols. These simulations unraveled that the preponderance of phytosterol distribution is localized and oxidized at the oil-water interface. [Display omitted] • Molecular dynamic indicated phytosterols were located at O/W emulsion interface. • Phytosterols were impelled toward the interface through hydrogen bond with water. • Low polarity oil form more robust van der Waals force with phytosterols. • Polar oil molecules culminate in a less stable emulsion interface. • Oil pahse with higher viscosity ensnared phytosterols and reduce oxidation rate. [ABSTRACT FROM AUTHOR]

The instability of emulsions depended on participation of many physical structures in the emulsion. The walnut oil emulsion stabilized by sunflower phospholipid was used to study the potential relationship between the micro-structures in aqueous phase and the overall physicochemical stability of the emulsion. The vesicles and micro- structures (<70 nm, containing trace amounts of triglycerides) was observed by Cryo-TEM in the aqueous phase of emulsions. The content of triglycerides decreased gradually with the instability of the emulsion. The increase of phospholipid concentration inhibited the formation of lipid hydroperoxides (LOOH). However, the degradation of LOOH occurred preferentially in the aqueous micro- structures of high concentrations of phospholipids emulsions. These micro- structures did not affect the distribution of LOOH in the initial emulsion, but affected the distribution of malondialdehyde (MDA). This study provided insights into understanding the oxidative stability of emulsions - highlighting the role of micro- structures in the aqueous phase., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Alkylresorcinols (ARs), a homolog series of phenolipids naturally occurring in many by-products, can meet the high demand of the food industry for natural antioxidants. In this study, ARs (C17-C25) were isolated from wheat bran, and their antioxidant activity was tested in oil-in-water emulsions at pH 3.5 and pH 7.0 at two concentrations (15 and 30 mg/L of emulsion) during 14 days of storage at 35 °C. Results revealed that lipid oxidation was affected by both ARs concentration and pH of the emulsion. Indeed, when ARs were added, a significant suppression of hydroperoxides and aldehydes (hexanal and nonanal) formation with a consequent prolongation of their lag phases (5-fold) was observed at pH 3.5, while at pH 7.0 the lag phases were doubled. No influence of ARs on emulsion particle size was found. The present work demonstrated how ARs could represent sustainable and innovative natural antioxidants for emulsion-based food., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

The instability of emulsions depended on participation of many physical structures in the emulsion. The walnut oil emulsion stabilized by sunflower phospholipid was used to study the potential relationship between the micro-structures in aqueous phase and the overall physicochemical stability of the emulsion. The vesicles and micro- structures (<70 nm, containing trace amounts of triglycerides) was observed by Cryo-TEM in the aqueous phase of emulsions. The content of triglycerides decreased gradually with the instability of the emulsion. The increase of phospholipid concentration inhibited the formation of lipid hydroperoxides (LOOH). However, the degradation of LOOH occurred preferentially in the aqueous micro- structures of high concentrations of phospholipids emulsions. These micro- structures did not affect the distribution of LOOH in the initial emulsion, but affected the distribution of malondialdehyde (MDA). This study provided insights into understanding the oxidative stability of emulsions - highlighting the role of micro- structures in the aqueous phase. • The degradation of LOOH preferentially occurred in the aqueous phase of high concentration phospholipid emulsions. • The distribution of LOOH in the initial emulsions was not affected by these micro- structures. • The micro- structure in the aqueous phase played an important role in the stability of emulsions. [ABSTRACT FROM AUTHOR]

Alkylresorcinols (ARs), a homolog series of phenolipids naturally occurring in many by-products, can meet the high demand of the food industry for natural antioxidants. In this study, ARs (C17–C25) were isolated from wheat bran, and their antioxidant activity was tested in oil-in-water emulsions at pH 3.5 and pH 7.0 at two concentrations (15 and 30 mg/L of emulsion) during 14 days of storage at 35 °C. Results revealed that lipid oxidation was affected by both ARs concentration and pH of the emulsion. Indeed, when ARs were added, a significant suppression of hydroperoxides and aldehydes (hexanal and nonanal) formation with a consequent prolongation of their lag phases (5-fold) was observed at pH 3.5, while at pH 7.0 the lag phases were doubled. No influence of ARs on emulsion particle size was found. The present work demonstrated how ARs could represent sustainable and innovative natural antioxidants for emulsion-based food. [Display omitted] • Fifteen alkylresorcinol (AR) homologs were isolated from wheat bran. • ARs were tested as antioxidants in O/W emulsions at pH 7.0 and 3.5. • ARs delayed the formation of primary and secondary oxidation products. • The pH affected the antioxidant activity of ARs. • Physical stability of the emulsions was not affected by the presence of ARs. [ABSTRACT FROM AUTHOR]

The hydrophobicity of glutelin, zein, and carotenoids has limited the development of corn-based functional food products. This paper aims to construct emulsions stabilized by multiple corn-derived components using a simple and organic solvent-free method. The emulsions comprised oil droplets dispersed in the water, where glutelin and starch were stabilizers. Optimal stability, smaller droplet sizes, and moderate viscosity were achieved with a glutelin/starch ratio of 1:4. The results of the dynamic rheological measurements of bulk emulsions as well as interfacial properties and microstructure revealed that the stability mechanism of glutelin-starch complex was the interplay of the increased continuous phase viscosity and stronger interfacial viscoelastic films. Thus, these combined factors effectively inhibited the creaming and coalescence of oil droplets. Interfacial films also protected the carotenoids. The results of this study elucidate the stabilization mechanism among different corn-derived components and therefore guide the design of corn-based personalized nutritional systems. • Corn-based emulsions were successfully constructed with a solvent-free green processing method. • The emulsion stabilized with a glutelin/starch ratio of 1:4 showed the best stability. • The stability mechanism was the interplay of the viscosity of the continuous phase and the interfacial viscoelastic film. • Complexes formed by glutelin and starch improved the interfacial viscoelastic properties of the emulsions. [ABSTRACT FROM AUTHOR]

For improving the oxidative stability of a polyunsaturated oil, we co -encapsulated polyphenols from a concentrated beet by-product extract (CEB) with linseed oil using W 1 /O/W 2 emulsions produced through emulsification with dynamic membranes of tunable pore size (DMTS), a low-energy high-throughput emulsification technology. Emulsions were stabilized with lesser mealworm protein concentrate (LMPC) and with an LMPC-derived antioxidant emulsifier (LMPC conjugated to tannic acid (LMPC-TA)). Regarding productivity, values of transmembrane flux were high (above 100 m3 m−2 h−1), and of industrial interest. Regardless of the protein used, emulsions showed an encapsulation efficiency higher than 67.5 %, while droplet size (D 4,3) was below 8.28 μm. All emulsions were physically stable for 16 days at 4 °C, while at 25 °C, those stabilized with LMPC-TA had a less pronounced increase in D 4,3. In all cases, emulsions containing CEB and LMPC-TA inhibited oil oxidation, increasing the shelf life of the emulsions. [Display omitted] • Concentrated beet residue extract (CEB) was encapsulated in double emulsions • Lesser mealworm protein concentrate (LMPC) was conjugated tannic acid (LMPC-TA) • Dynamic membrane of tunable pore size (DMTS) produces monomodal emulsions • Emulsions with CEB or LMPC-TA inhibited lipid oxidation products • CEB presented the potential to be used as dual-functional ingredients [ABSTRACT FROM AUTHOR]

This research aimed to develop a desolvation and 1,2-benzenedialdehyde crosslinking method to prepare crosslinked gelatin substances for emulsion stabilization. The oligo-gelatin conjugates and poly-gelatin nanoparticles could be formed at the 1,2-benzenedialdehyde concentration of 50 g/L and ≥ 150 g/L, respectively. The formation mechanism involved intra/inter-molecular amine-benzenedialdehyde-thiol and amine-benzenedialdehyde-amine crosslinking reactions. With increasing 1,2-benzenedialdehyde preparation concentrations (50–450 g/L), the crosslinked gelatin substance sizes increased from 81.5 ± 20.1 nm to 105.5 ± 20.8 nm in the dried state, and increased (from 35 ± 8 nm to 220 ± 36 nm) then decreased to 115 ± 28 nm in the water. Furthermore, the fish oil emulsions stabilized by the crosslinked gelatin substances showed different creaming stability: 250 g/L (43.5 ± 1.5 %) > 350 g/L (41.4 ± 1.0 %) > 450 g/L (37.5 ± 2.2 %) > 150 g/L (11.2 ± 0.4 %) > 50 g/L (0.0 ± 0.0 %). The results suggested this method was useful for preparing oligo-gelatin conjugates and poly-gelatin nanoparticles to stabilize traditional and Pickering emulsions, respectively. • 1,2-Benzenedialdehyde (BDA) was applied to prepare crosslinked gelatin substances. • Oligo-gelatin conjugates were formed at the 1,2-BDA concentration of 50 g/L. • Poly-gelatin nanoparticles were formed at the 1,2-BDA concentration of ≥150 g/L. • Expansion rates in water decreased with the increasing 1,2-BDA concentrations. • 1,2-BDA concentration of 50 g/L induced no emulsion creaming even at day 28. [ABSTRACT FROM AUTHOR]

Structural design has been as a transformative strategy to create clean-label and well-nourished fat-based foods. Herin, surfactant-free, plant-based oil-in-water-in-oil (O/W/O) and water-in-oil-in-water (W/O/W) emulsions gels (EGs) were designed using protein microgels and fat crystals formed in situ, which achieved dual-interface Pickering stabilization. The suitability and difference of O/W/O and W/O/W EGs as fat analogues in maintaining fat texture, inhibiting lipid digestion, target release and bioactivity of co-loading epigallocatechin gallate (EGCG) and lycopene were examined. O/W/O and W/O/W EGs displayed own unique characteristics, and could be tailored to optimize their performance. O/W/O EGs provided smoother oral perception similar to butter. The multi-structure and interface modulation for double EGs achieved inhibiting lipid digestion, fat phase position mainly controlled the digestive process. Co-delivery systems exhibited synchronous release profiles, allowing a more obvious in-time sustained release of lycopene in O/W/O and EGCG in W/O/W EGs. Both co-delivery O/W/O and W/O/W showed anti-inflammatory bioactivity. • Dual-interface Pickering O/W/O and W/O/W emulsion gels can be designed successfully. • O/W/O systems offer smooth oral sensation and tribology behavior similar to butter. • Double emulsions can achieve inhibiting lipid digestion and reduced calorie intake. • Co-loaded double emulsions exhibit desired stability and synchronous release profiles. • Lycopene and EGCG co-loaded double emulsions can alleviate inflammation in cell model. [ABSTRACT FROM AUTHOR]

This study aimed to characterize pea composites' functionalities and investigate the feasibility of pea composites-based heat modulated meat analog (MA) production. Pea composites (concentrate, flour) were used as the main source of plant-proteins in preparation of MA. Techno-functional, sensorial, microstructural, chemical, and thermal characteristics of pea composites as well as the prepared MAs were investigated. Results showed that, protein content and particles size significantly (p < 0.05) influenced the water holding capacity (0.94 g/g ± 0.03–1.17 g/g ± 0.08), oil holding capacity (1.08 g/g ± 0.02–1.32 g/g ± 0.04), foaming capacity (49.20 % ± 0.12–58.9 % ± 0.98), foam stability (63.15 % ± 0.21–71.82 % ± 0.68), emulsion stability (61.73 % ± 1.68–66.02 % ± 1.25), least gelation concentration (at pH 7: 8.02 % ± 0.91–18.02 % ± 0.21), and solubility (at pH 7:70.51 % ± 2.54–93.71 % ± 1.86) of studied pea composites; that subsequently influenced the formation of heat-modulated MAs. Color, stickiness, moldability, microstructure (surface plot, fractal dimension: 2.771 ± 0.006–2.884 ± 0.009, surface openings: 8.76 % ± 1.25−33.24 % ± 1.28), thermal (denaturization temperature:103.41 °C ± 3.87–161.20 °C ± 1.35, enthalpy: 1085.10 J/g ± 115.42–1322.71 J/g ± 185.65), and chemical attributes of MAs were associated with the protein content (25.30 % ± 0.98–60.30 % ± 1.87) and particle size (d 10 :2.30 μm ± 0.32–15.02 μm ± 1.35; d 50 :6.30 μm ± 1.02–59.01 μm ± 2.35; d 90 :15.11 μm ± 2.34–137.01 μm ± 15.21) of pea composites. MA formulated with pea flour showed better moldability and acceptability in comparison to pea concentrates. This study exposed the use of pea flour as a feasible option to produce heat modulated meat analogs. • Protein content and particle size impacts techno-functional traits of pea composites. • Types of pea composite impacts the attributes of formulated meat analog (MA). • Pea flour is a promising ingredient to produce heat-modulated MA. • Lower protein content and larger particle resulted compact microstructure in MA. [ABSTRACT FROM AUTHOR]

This work aimed to investigate the feasibility of stabilizing oil-in-water (O/W) emulsions by ultrasound-treated pea protein isolate-tannic acid (UPPI-TA) complex. The stability and microstructure of the O/W emulsions were evaluated at different ultrasonic powers (0–1000 W) and UPPI-TA complex concentrations (0.25–2.0 wt%). The contact angle (θ) of UPPI-TA was 59.6°, which was suitable for stabilizing O/W emulsions. At an ultrasonic power of 800 W, the droplet size and creaming index (CI) of emulsions decreased, and the apparent viscosity and interfacial protein adsorption content increased with increasing UPPI-TA concentration. In particular, emulsions with 1.5 % UPPI-TA showed the lowest CI, the highest interfacial protein adsorption content and viscoelasticity, as well as the best storage and thermal stability. These results showed that the suitable modifications of ultrasonic emulsification power and particle concentrations were a new potential approach to stabilize the O/W emulsions by ultrasound-treated pea protein isolated-tannic acid complex. [Display omitted] • Pea protein isolate-tannic acid (UPPI-TA) was used as an emulsion stabilizer. • Ultrasonic treatment (800 W) improves the performance of UPPI-TA emulsions. • Emulsion with 1.5 % UPPI-TA showed the highest interfacial protein content. • Emulsions with 1.5 % UPPI-TA have excellent storage and thermal stability. [ABSTRACT FROM AUTHOR]

The interfacial behavior of soy hull polysaccharide (SHP) at the oil-water interface and the stabilization mechanism of high internal phase emulsion (HIPE) with three enzymes (α-amylase, trypsin and papain) were investigated. The diameter of the α-amylase-treated emulsion was the minimum at 40 min, indicating that the carbohydrate portions of SHP form a thick layer on the surface of the droplet to prevent aggregation. Moreover, Raman spectroscopy revealed significantly higher levels of disordered content of SHP emulsion treated with α-amylase at 60 min, potentially affecting the directional movement of SHP molecules in the emulsion. Conversely, the content of β-sheet and β-turn was lower than trypsin and papain, possibly due to ion-dipole interaction between the polar group residues within SHP and ions, or protonation with H+. [Display omitted] • SHP's behavior at the oil-water interface was significantly affected by α-amylase. • Protonation triggered droplet aggregation at 40 min of α-amylase treated emulsions. • SHP contributes hydrophobic functional factors during enzymatic treatment. • Excessive enzymatic hydrolysis adversely affected HIPE properties. [ABSTRACT FROM AUTHOR]

This study aimed to assess the suitability of Chachafruto flour (CHF) as a stabilizing agent for an oil-in-water emulsion and its impact on the physicochemical properties of the emulsion after spray drying. Emulsions with varying CHF concentrations (2 %, 3 %, and 4 %) were prepared and compared to a control. The results from the creaming index and particle size (emulsion) analyses indicated that the highest emulsion stability was achieved with 4 %CHF, attributed to its protein content (20.5 %). The encapsulates exhibited spherical and rough surface morphologies but without holes on the surface. Low moisture content (MC < 5 %) and water activity (a w < 0.2) were associated with powder stability. The encapsulates added with CHF showed good reconstitution properties. FTIR confirmed the absence of chemical interactions during the encapsulation process, contributing to the stability. Furthermore, the addition of CHF improved the thermal stability of the encapsulates. This study represents the first investigation on the emulsifying potential of Chachafruto flour. [Display omitted] • Chachafruto flour (CHF) was used as a natural stabilizer for an O/W emulsion • O/W emulsions were stabilized with CHF without applying any purification • The stability of the O/W emulsion was enhanced by the addition of 4 % CHF • The addition of CHF improved the overall stability of the encapsulated oil [ABSTRACT FROM AUTHOR]

Total starch granule-associated proteins (tGAP), including granule-channel (GCP) and granule-surface proteins (GSP), alter the physicochemical properties of starches. Quinoa starch (QS) acts as an effective emulsifier in Pickering emulsion. However, the correlation between the tGAP and the emulsifying capacity of QS at different scales remains unclear. Herein, GCP and tGAP were selectively removed from QS, namely QS-C and QS-A. Results indicated that the loss of tGAP increased the water permeability and hydrophilicity of the starch particles. Mesoscopically, removing tGAP decreased the diffusion rate and interfacial viscous modulus. Particularly, GSP had a more profound impact on the interfacial modulus than GCP. Microscopically and macroscopically, the loss of tGAP endowed QS with weakened emulsifying ability in terms of emulsions with larger droplet size and diminished rheological properties. Collectively, this work demonstrated that tGAP played an important role in the structural and interfacial properties of QS molecules and the stability of QS-stabilized emulsions. [Display omitted] • tGAP and GCP of QS were selectively removed using SDS treatments. • Removal of tGAP increased the hydrophilicity of QS. • GSP had a more profound impact on the interfacial modulus than GCP. • The presence of tGAP improved the emulsifying ability of QS. [ABSTRACT FROM AUTHOR]

Probiotics serve a very important role in human health. However, probiotics have poor stability during processing, storage, and gastrointestinal digestion. The gellan gum (GG) is less susceptible to enzymatic degradation and resistant to thermal and acidic environments. This study investigated the effect of casein (CS)-GG emulsions to encapsulate Lactiplantibacillus plantarum CICC 6002 (L. plantarum CICC 6002) on its storage stability, thermal stability, and gastrointestinal digestion. L. plantarum CICC 6002 was suspended in palm oil and emulsions were prepared using CS or CS-GG complexes. We found the CS-GG emulsions improved the viability of L. plantarum CICC 6002 after storage, pasteurization, and digestion compared to the CS emulsions. In addition, we investigated the influence of the gellan gum concentration on emulsion stability, and the optimal stability was observed in the emulsion prepared by CS-0.8% GG complex. This study provided a new strategy for the protection of probiotics based on CS-GG delivery system. [ABSTRACT FROM AUTHOR]

Rational regulation of pH and xanthan gum (XG) concentration has the potential to modulate interactions among macromolecules and enhance 3D printability. This study investigated non-covalent interactions between XG and other components within compound proteins emulsion gel systems across varying pH values (4.0–8.0) and XG concentrations (0–1 wt%) and systematically explored impacts of gelation properties and structural features on 3D printability. The results of rheological and structural features indicated that pH-regulated non-covalent interactions were crucial for maintaining structural stability of emulsion gels with the addition of XG. The 3D printability of emulsion gels would be significantly improved through moderate depletion flocculation produced when XG concentration was 0.75 wt% at the pH 6.0. Mechanical properties like viscosity exhibited a strongly negative correlation with 3D printability, whereas structural stability showed a significantly positive correlation. Overall, this study provided theoretical insights for the development of emulsion gels for 3D printing by regulating non-covalent interactions. [Display omitted] • Compound proteins emulsion gels could be well-suitable for 3D printing. • Bridging flocculation significantly improved mechanical properties. • Moderate depletion flocculation had more effective in enhancing 3D printability. • The pH-regulated non-covalent interactions were responsible for emulsion gels. • Mechanical and structural properties correlated strongly with 3D printability. [ABSTRACT FROM AUTHOR]

Currently, the poor whipping capabilities of anhydrous milk fat (AMF) in aerated emulsion products are a major obstacle for their use in beverages like tea and coffee, as well as in cakes and desserts, presenting fresh hurdles for the food industry. In this study, the mechanism of action of diacylglycerols (DAGs) with different carbon chain lengths and degrees of saturation on the partial coalescence of aerated emulsions was systematically investigated from three fundamental perspectives: fat crystallization, air-liquid interface rheology, and fat globule interface properties. The optimized crystallization of long carbon chain length diacylglycerol (LCD) based on stearate enhances interactions between fat globules at the air-liquid interface (with an elastic modulus E' reaching 246.42 mN/m), leading to a significantly reduced interface membrane strength. This promotes fat crystal-membrane interactions during whipping, resulting in a thermally stable foam structure with excellent shaping capability due to enhanced partial coalescence of fat globules. Although Laurate based medium carbon chain length diacylglycerol (MCD) promoted fat crystallization and optimized interface properties, it showed weaker foam properties because it did not adequately encapsulate air bubbles during whipping. Conversely, oleate long carbon chain length diacylglycerol (OCD) proved to be ineffective in facilitating fat crystal-membrane interaction, causing foam to have a subpar appearance. Hence, drawing from the carefully examined fat crystal-membrane interaction findings, a proposed mechanism sheds light on how DAGs impact the whipping abilities of aerated emulsions. This mechanism serves as a blueprint for creating aerated emulsions with superior whipping capabilities and foam systems that are resistant to heat. [Display omitted] • The mechanism of DAGs on the whipping capability of aerated emulsion was systematically studied. • Enhancing fat crystal-membrane interactions is essential for high-quality foam systems. • High air wrapping capacity is a necessary condition for heat-resistant foam systems. • 1.00% LCD facilitated the formation of surprisingly high-quality heat-resistant foam systems. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effects of interfacial layer composition and structure on the formation, physicochemical properties and stability of Pickering emulsions. Interfacial layers were formed using pea protein isolate (PPI), PPI microgel particles (PPIMP), a mixture of PPIMP and sodium alginate (PPIMP-SA), or PPIMP-SA conjugate. The encapsulation and protective effects on different hydrophobic bioactives were then evaluated within these Pickering emulsions. The results demonstrated that the PPIMP-SA conjugate formed thick and robust interfacial layers around the oil droplet surfaces, which increased the resistance of the emulsion to coalescence, creaming, and environmental stresses, including heating, light exposure, and freezing-thawing cycle. Additionally, the emulsion stabilized by the PPIMP-SA conjugate significantly improved the photothermal stability of hydrophobic bioactives, retaining a higher percentage of their original content compared to those in non-encapsulated forms. Overall, the novel protein microgels and the conjugate developed in this study have great potential for improving the physicochemical stability of emulsified foods. • Interfacial characteristics of PPI microgels-based emulsions were investigated. • PPI microgels‑sodium alginate conjugate increased the stability of the emulsion. • The emulsion improved the photothermal stability of different hydrophobic bioactives. [ABSTRACT FROM AUTHOR]

This study investigated the effect of heat treatments on the pungency and aroma profiles of a spice oleoresin blend, and the emulsion stability with different surfactants, encapsulating agents, and homogenization mechanisms. Total pungency increased with heat until 120 °C and drastically reduced at 150 °C. Thermal processing induced aroma release, and 46 compounds were identified at 90 °C, predominantly comprising sesquiterpenes. Tween 80 dispersed the highest oleoresin mass (6.21 ± 0.31 mg/mL) and reported the maximum emulsion stability index. The oleoresin percentage significantly influenced the emulsion stability, with 1% oleoresin producing the most stable emulsion. High-pressure homogenization applied on gum Arabic resulted in a greater encapsulation efficiency, exceeding 86%, and the lowest creaming index (4.70 ± 0.06%), while Hi-Cap 100 produced the best flow properties. The findings provide insights into incorporating lipophilic spice oleoresin blends in aqueous food systems and understanding the release of flavor compounds during thermal food processing. [Display omitted] • A blend of five-spice oleoresins was prepared based on a sensory accepted ratio. • Heat treatment improved the pungency and aroma profiles of the spice oleoresin blend. • Tween 80 was the most effective surfactant for oleoresin dispersion. • High-pressure produced more stable, uniform particle size emulsions than high-speed homogenization. • Gum Arabic reported the best encapsulation efficiency; Hi-Cap 100 had the lowest viscosity. [ABSTRACT FROM AUTHOR]