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Proteins as natural amphiphilic biopolymers can stabilize emulsions and are attracting intensive interest due to their abundant resource, good emulsifying properties, biocompatibility, biodegradability, nutritional benefits, and high acceptance as food ingredients. Relying on the rational design of protein-polysaccharide interactions and their differences in physicochemical properties, the interfacial structure and properties of protein-based emulsions can be effectively improved. This review summarizes the influence of various types of cellulose (i.e., nanocellulose, microcrystalline cellulose (MCC), cellulose derivatives and regenerated cellulose (RC)) on the stabilization and interaction mechanism of protein-based emulsions. The key role of cellulose in protein-based emulsions can be summarized as the following points, namely strengthening network stabilization, improving emulsifying property, adjusting emulsion structure, enhancing environmental stability and regulating lipid digestion. The application potential of protein-based emulsions focusing on fat replacer, 3D printed food, delivery vehicle, and material design can also be improved by introducing various types of cellulose. [Display omitted] • Introducing cellulose improves structure and properties of protein-based emulsions. • Rational combination of protein and cellulose allows designing tailor-made emulsions. • Various types of cellulose have varied effects on protein-based emulsions. • Key role of cellulose on protein emulsions and their applications are summarized. [ABSTRACT FROM AUTHOR]

One of the current trends prominent in the food and pharmaceutical industries is the use of colloidal structures to stabilize emulsions. Complexes formed by bio-compounds, such as protein (ptn), polysaccharides (poly), and phenolic compounds (phe) have the potential to offer physical stability, besides other functional properties to emulsions, such as preservation against oxidation and thermal stability. This review focuses on recent insights regarding the contribution of ptn-poly, ptn-phe and ptn-poly-phe complexes on liquid interfaces designing innovative colloidal arrangements. Topics on the formation of non-covalent or covalent binary and ternary complexes, processes involved in the modification of molecules or complexes formation, and the different strategies of colloidal structures at the water-oil interface are addressed. Herein the information may contribute to the rational design of novel complexes with specific physicochemical and functional attributes, as well as encourage further research on this topic. [Display omitted] • Biopolymers and phenolic compounds were used to form complex. • Binary and ternary complexes can be applied to produce stable emulsions. • Complex type influences interfacial properties. • Complexation between biopolymers is affected by process conditions. [ABSTRACT FROM AUTHOR]

Pectins extracted from sugar beet pulp are promising additives for the food and beverage industry due to their good emulsifying properties. However, the relationship between molecular structure and emulsifying properties is still not fully understood; thus, systematic optimization of pectin extraction for a better emulsifying activity is not possible. In this study, we assess the underlying relationship between molecular structure and emulsifying properties by linking relevant structural parameters of 43 acid-extracted sugar beet pectins to their emulsifying properties. Sugar beet pectins with distinct structural characteristics were produced by acid extraction using varying conditions. The extracted polysaccharides were used as emulsifying agents in oil-in-water emulsions. Resulting droplet sizes were measured to correlate molecular characteristics with emulsifying properties. Analyses of protein content, degree of methylation, degree of acetylation, mean molecular weights, and trans -ferulic acid contents showed that these parameters affect the emulsifying properties to some degree, but cannot fully explain the differences observed among all pectins. However, a linear correlation between the proportion of neutral sugar side chains and droplet sizes was observed. The influence of galactose (18–30 mol%) was negligible, but increasing amounts of branched arabinans (up to 57 mol% arabinose) positively affected the emulsification result. Based on these results, it can be concluded that particularly branched arabinan side chains play an important role in the sugar beet pectin-based stabilization of emulsions. Thus, the arabinose content appears to be a suitable indicator to estimate the emulsifying properties of acid-extracted sugar beet pectins. [Display omitted] • 43 sugar beet pectins with different molecular structures were extracted. • Structures and emulsifying properties of all pectins were analyzed. • Pectins with higher protein contents did not lead to smaller oil droplets. • Ferulic acid, molecular weight, DM, and DAc had neglectable to moderate impact. • Higher portions of arabinan side chains clearly resulted in smaller droplets. [ABSTRACT FROM AUTHOR]