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Curcumin exhibits antioxidant and antitumor properties, but its poor chemical stability limits its application. Insoluble peptide precipitates formed by proteolysis of rice glutelin are usually discarded, resulting in resource waste. The coupled treatment of heat-assisted pH shifting and compounded chitosan (CS) was used to fabricate rice peptide aggregate–chitosan complexes (RPA–CS). The structure, interfacial behavior, emulsion properties, and digestibility of curcumin-loaded RPA–CS Pickering emulsions were investigated. Increasing the CS concentration led to lower interfacial tension but larger particle size, and the three-phase contact angle of the RPA–CS complexes approached 90°. Quartz crystal microbalance with dissipation (QCM–D) indicated that RPA–CS complexes with 6 g·kg−1 of CS (RPA–CS6) had the highest K1 (0.592 × 106 Hz−1) and K4 (0.487 × 106 Hz−1), suggesting that the softest interfacial layers were formed. The solid–liquid balance of RPA–RPA–CS emulsions was lower than 0.5, declaring that they had more elastic behavior than that of RPA emulsions. RPA–RPA–CS4-and RPA–CS6 emulsions had better storage stability, lower FFA release (79.8% and 76.3%, respectively), and higher curcumin bioaccessibility (65.2% and 68.2%, respectively) than RPA emulsions. This study showed that a low-value insoluble rice peptide precipitate could be used as a valuable emulsifier in foods, which may increase the economics and sustainability of the food supply. [ABSTRACT FROM AUTHOR]

[Display omitted] In the field of Pickering emulsion, original inside/ouside Janus clays nanoparticles are investigated for their emulsification properties. Imogolite is a tubular nanomineral of the clay family having both inner and outer hydrophilic surfaces. A Janus version of this nanomineral with an inner surface fully covered by methyl groups can be obtained directly by synthesis (Imo-CH 3 , hybrid imogolite). The hydrophilic/hydrophobic duality of the Janus Imo-CH 3 allows the nanotubes to be dispersed in an aqueous suspension and enables emulsification of non-polar compounds due to the hydrophobic inner cavity of the nanotube. Through the combination of Small Angle X-ray Scattering (SAXS), interfacial observations and rheology, the stabilization mechanism of imo-CH 3 in oil-water emulsions has been investigated. Here, we show that interfacial stabilization of an oil-in-water emulsion is rapidly obtained at a critical Imo-CH 3 concentration as low as 0.6 wt%. Below this concentration threshold, no arrested coalescence is observed, and excess oil is expelled from the emulsion through a cascading coalescence mechanism. The stability of the emulsion above the concentration threshold is reinforced by an evolving interfacial solid layer resulting from the aggregation of Imo-CH 3 nanotubes that is triggered by the penetration of confined oil front into the continuous phase. [ABSTRACT FROM AUTHOR]

In order to increase the development and utilization of chickpea protein isolate (CPI) and improve the stability of myofibrillar protein (MP) emulsions, the effect of dielectric barrier discharge (DBD) plasma-modified CPI on the emulsifying properties of MP was investigated. Three different O/W emulsions were prepared using MP, MP + CPI complex, or MP + DBD-treated CPI complex as the emulsifier. Compared with the emulsion prepared from MP, the emulsifying activity index and stability of DBD-treated CPI and MP complex (MP + CPIDBD) were increased (p < 0.05) from 55.17 m2/g to 74.99 m2/g and 66.31% to 99.87%, respectively. MP + CPIDBD produced more stable emulsions with the lowest Turbiscan stability index (TSI) values for a given 3600 s. At shear rates from 0 to 1000−1, MP + CPIDBD-stabilized emulsions had higher viscosities, which helped to reduce the chance of aggregation between oil droplets. The optical microscope and particle size distribution of emulsions showed that MP + CPIDBD emulsions had the lowest droplet size (d4,3) and exhibited more uniform distribution. MP + CPIDBD emulsions had lower interfacial tension. DBD pretreatment increased the adsorbed protein content in the emulsion stabilized by MP + CPIDBD as compared to the MP + CPI complex and promoted the adsorption of CPI by higher ratios of adsorbed proteins as indicated by its intensity in SDS-PAGE. Scanning electron microscopy confirmed that the emulsion prepared from MP + CPIDBD had smaller particle size and more uniform dispersion. Therefore, using DBD-modified CPI could enhance the stability of MP emulsions. [ABSTRACT FROM AUTHOR]

This work aimed to reveal the effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion and its potential application as a filler phase. The interfacial dilatational rheology, emulsion droplets, linear and nonlinear shear rheological properties, microrheological properties, and tribological properties of emulsion fabricated by the original myofibrillar protein (MP) (NA), crosslinked MP (NAG), and sonication after crosslinked MP (MPGU) were determined at the heat temperature of 40 °C, 60 °C, and 80 °C. Results indicated that heat treatment would affect the stability and processing adaptability of the emulsion. The elasticity and strength of the interfacial film were enhanced with the treated temperature increased from 40 °C to 80 °C, and the MPGU group showed a more linear shape of interfacial Lissajous plot than the other groups even at large amplitudes. Based on the good interfacial properties, the MPGU group had the smaller emulsion droplets with more protein-coated, and the network structure was formed only at 80 °C. For the rheological properties, the lower apparent viscosity, elastic index (EI), and macroscopic viscosity index (MVI) in the MPGU group indicated the formation of a more stable emulsion. Furthermore, the lower closed area of Lissajous curves and friction coefficient for the MPGU group also proved the highest stability and lubrication of the emulsion after heat treatment. Therefore, this study indicated that ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsions had good thermal stability and processing adaptability, which contributed to the fabrication of stable emulsion-filled foods. [Display omitted] • Sonication after crosslinking obviously improved the heat stability of MP emulsion. • Response of emulsions to three denaturation temperatures of MP was investigated. • Heat treatment strengthened the stiffness and lubrication of MP emulsion. • Combined rheology and tribology reveal the potential of emulsions as filler phases. [ABSTRACT FROM AUTHOR]

Whipping capabilities are the most important indices of dairy aerated emulsions for their use in cakes, desserts and toppings. However, poor whipping capabilities may occur because of included soft fats. Monoglycerides, namely glyceryl monostearate (GMS), glycerol monooleate (GMO) and glycerin monolaurate (GMLa), are the suggested improvers in controlling whipping process through changing partial coalescence behaviours of fat globules. Effects of the three monoglycerides on two crucial whipping factors, that is, fat crystallisation and interfacial properties, were analysed in the present study. It is found that low levels of monoglycerides (<0.25%) showed little effects on the development of partial coalescence, while positive performance was observed in those formulated with increased concentrations ranging from 0.50 to 0.75%. In comparison with GMO, monoglycerides with saturated species significantly improved density and ordering of fat crystal networks and reduced interfacial protein concentrations, contributing to the development of partial coalescence and bubble structures during whipping. Rheology analyses further strongly supported that GMS and GMLa strengthened fat crystal network structure, thereby improving shaping property and heat resistance of foam. The results provided a theoretical basis for improving whipping capabilities of aerated emulsions. [ABSTRACT FROM AUTHOR]

Summary: The present study compared the effect of various modification methods on emulsifying properties and emulsion stabilising properties of the pea protein isolate (PPI) and investigated the possible mechanism of emulsion stability from the perspectives of interfacial and rheological properties. The PPI was modified by physical extrusion (EPPI), chemical phosphorylation (PPPI), and synergistic extrusion and phosphorylation (EPPPI); natural PPI was used as a control. The results revealed that the adsorption energy of modified PPI at the O/W interface was reduced, and the viscoelasticity of the interfacial film of modified PPI was increased, suggesting that modified PPI could have better adsorption at the O/W interface. The emulsions by modified PPI had higher electrostatic repulsion, smaller particle size, and more uniform particle size distribution. Moreover, the emulsions by modified PPI promoted the formation of the spatial network structure by increasing the viscosity and extending the linear viscoelastic zone. These results showed that EPPI, PPPI, and EPPPI could improve PPI's emulsifying and emulsion‐stabilising properties. [ABSTRACT FROM AUTHOR]

Summary: The influence of pH (3.0, 5.0, 7.0 and 9.0) on the conformation, physico‐chemical properties, interfacial properties and emulsion stability of golden pompano protein (GPP) was investigated. The conformation structures of GPP were characterised by Fourier transform‐infrared spectroscopy and intrinsic emission fluorescence spectroscopy. The particle size, zeta‐potential and solubility of GPP were also investigated. The interfacial properties were characterised by the interfacial tension and the percentage of absorbed protein at the oil/water interface. GPP under pH 3.0 displayed a lowest interfacial tension, the highest emulsifying stability index value. Creaming stability, viscosity and microstructure of the emulsion stabilised by GPP under different oil/water ratios (2:8, 3:7, 4:6 and 5:5) (v/v) were also investigated. The increase of the oil/water ratio increased the viscosity of the continuous phase, thereby improving the emulsion stability. The conformational changes of GPP significantly affected their physico‐chemical and interfacial properties, thus improving GPP‐stabilised emulsion stability. [ABSTRACT FROM AUTHOR]

This study investigates the interaction mechanism between Polygonatum sibiricum saponin (PSS) and soy protein isolate (SPI) to enhance the stability of oil-in-water emulsions, laying the foundation for an efficient PSS delivery system. Initially, we evaluated the stability of oil-in-water emulsions with various PSS concentrations (0.1%, 0.2%, 0.3%, 0.5%, and 1% w/w). Results indicated that PSS enhances emulsion stability by increasing absolute zeta potential, reducing average particle size, and improving resistance to external factors. Notably, concentrations of 0.3%, 0.5%, and 1% (w/w) PSS show significant improvements in emulsion stability (p < 0.05). Subsequently, we elucidated the mechanism by which PSS enhances stability. Our findings reveal that PSS interacts with SPI, inducing structural modifications in SPI and expanding its hydrophobic regions. Additionally, PSS forms SPI-PSS complexes through hydrogen bonding with aromatic amino acid residues in SPI, thereby reducing interfacial tension and maintaining stable viscoelasticity. Comparative analysis of Lissajous plots identifies the optimal PSS to SPI ratio as 0.3% (w/w) each, resulting in a resilient interface film formed by numerous SPI-PSS complexes capable of withstanding compression or extension. Overall, our study underscores the efficacy of PSS in navigating the emulsion system and collaborating with SPI to stabilize emulsions. [Display omitted] • PSS and SPI demonstrated a synergistic effect in enhancing emulsion stability. • SPI-PSS reduced interfacial tension and maintain interface viscoelasticity. • The SPI-PSS interface film showed strong resistance to deformation. [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]

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]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The multiple lights scattering stability analyzer (Turbiscan AGS, Formulaction Co., Ltd., French) was used to scan the emulsion, and the stability change curve of Pickering emulsion prepared with different particle size solid emulsifiers was analyzed. 2.6 Determination of emulsifying properties The freshly prepared solid emulsifier stabilized Pickering emulsions with different particle sizes were stored at 4 °C and 25 °C for 30 days, then the height of serum layer and total emulsions of the emulsions were recorded, and the relative ratio (×100) was used as the creaming index (CI). Keywords: insoluble dietary fiber; interfacial properties; Okara; Pickering emulsion EN insoluble dietary fiber interfacial properties Okara Pickering emulsion 359 369 11 06/01/22 20220501 NES 220501 1 Introduction Okara is the main by-products of soybean production and processing [[1]]. Graph: Figure 2: The CI images (a) of Pickering emulsion stabilized by solid emulsifiers of different particle sizes and appearance images (b) of Pickering emulsions stored at 4 °C and 25 °C for 30 days. [Extracted from the article]

Screening proteins for their potential use in foam applications is very laborious and time consuming. It would be beneficial if the foam properties could be predicted based on their molecular properties, but this is currently not possible. For protein-stabilized emulsions, a model was recently introduced to predict the emulsion properties from the protein molecular properties. Since the fundamental mechanisms for foam and emulsion formation are very similar, it is of interest to determine whether the link to molecular properties defined in that model is also applicable to foams. This study aims to link the exposed hydrophobicity with the foam ability and foam stability, using lysozyme variants with altered hydrophobicity, obtained from controlled heat treatment (77 °C for 0–120 min). To establish this link, the molecular characteristics, interfacial properties, and foam ability and stability (at different concentrations) were analysed. The increasing hydrophobicity resulted in an increased adsorption rate constant, and for concentrations in the protein-poor regime, the increasing hydrophobicity enhanced foam ability (i.e., interfacial area created). At higher relative exposed hydrophobicity (i.e., ~2–5 times higher than native lysozyme), the adsorption rate constant and foam ability became independent of hydrophobicity. The foam stability (i.e., foam collapse) was affected by the initial foam structure. In the protein-rich regime—with nearly identical foam structure—the hydrophobicity did not affect the foam stability. The link between exposed hydrophobicity and foam ability confirms the similarity between protein-stabilized foams and emulsions, and thereby indicates that the model proposed for emulsions can be used to predict foam properties in the future. [ABSTRACT FROM AUTHOR]

Water-in-oil-in-water (W1/O/W2) double emulsions must resist W1–W1, O–O and W1–W2 coalescence to be suitable for applications. This work isolates the stability of the oil droplets in a double emulsion, focusing on the impact of the concentration of the hydrophilic surfactant. The stability against coalescence was measured on droplets ranging in size from millimeters to micrometers, evaluating three different measurement methods. The time between the contact and coalescence of millimeter-sized droplets at a planar interface was compared to the number of coalescence events in a microfluidic emulsion and to the change in the droplet size distributions of micrometer-sized single and double emulsions. For the examined formulations, the same stability trends were found in all three droplet sizes. When the concentration of the hydrophilic surfactant is reduced drastically, lipophilic surfactants can help to increase the oil droplets' stability against coalescence. This article also provides recommendations as to which purpose each of the model experiments is suited and discusses advantages and limitations compared to previous research carried out directly on double emulsions. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of high‐intensity ultrasound (HIUS) (200 and 400 W for 0, 5, 10 and 15 min respectively) on conformational changes, physicochemical, rheological and emulsifying properties of scallop (Patinopecten yessoensis) myofibrillar protein (SMP) was investigated. HIUS‐treated SMP had lower α‐helix content and higher β‐sheet content compared with the native SMP. HIUS treatment induced the unfolding of SMP and increased the surface hydrophobicity. The particle size of SMP decreased and the absolute zeta‐potential increased after ultrasonication, which in turn increased the solubility of SMP. The conformational changes and the improvement of physicochemical properties of SMP increased the ability for SMP to lower the interfacial tension at the oil–water interface and increased the percentage of adsorbed protein. As a result, the emulsifying properties, rheological properties of SMP and storage stability of emulsions were also improved. In conclusion, HIUS treatment has future potential for improving the emulsifying properties of SMP. [ABSTRACT FROM AUTHOR]

The impacts of enzymatically produced acylglycerol and glycerin monostearate on the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules were investigated. Tuna oil was enzymatically produced and the resulting acylglycerol was mixed with tuna oil at 12.5% (w /w) to prepare a novel oil phase. This oil phase was stabilized by gelatin to prepare oil-in-water emulsions and subsequent microcapsules via complex coacervation. The tuna oil with glycerin monostearate (GMS) at 1 and 2% (w /w) were used as controls. Results showed that both acylglycerol and GMS significantly reduced the emulsion droplet size and zeta potential, while increasing the viscoelasticity and stability. The diacylglycerol/monoacylglycerol were involved in the oil/water interfacial layer formation by lowering interfacial tension and increasing droplet surface hydrophobicity. Overall, the changed emulsion properties promoted the complex coacervation and contributed to the formation of microcapsules with improved oxidative stability. Therefore, enzymatically produced acylglycerol can develop high-quality stable omega-3 microencapsulated novel food ingredients. • Acylglycerol and GMS improved gelatin-based emulsion stability by competitive adsorption. • Acylglycerol and GMS promoted gelatin‑sodium hexametaphosphate complex coacervation. • Acylglycerol and GMS microcapsules showed better oxidative stability than microcapsules with tuna oil alone. • Acylglycerol was shown to be a beneficial additive to fish oil for microcapsule stability. [ABSTRACT FROM AUTHOR]

[Display omitted] • Glycosylation tuned structural and interfacial properties of egg white proteins. • EWPG exhibited better interactions with aliphatic amino acids. • EWPG-stabilized HIPPEs demonstrated superior physical stability. • EWPG-stabilized HIPPEs could co-deliver anthocyanins and melatonin. • The FFA release of HIPPEs followed the first-order kinetic model. This study was oriented towards the impacts of unique interfacial networks, formed by glycosylated and non-glycosylated egg white proteins, on the characteristics of high internal phase Pickering emulsions (HIPPEs). Glycosylated egg white protein particles (EWPG) manifested a more compact protein tertiary structure and amplified surface hydrophobicity, forming durable coral-like networks at the oil-water interface. The non-glycosylated egg white protein particles (EWP) could form spherical cluster interfacial networks. Raman spectroscopy analysis illuminated that EWPG could exhibit better interactions with aliphatic amino acids via hydrogen bonds and hydrophobic interactions. The release of free fatty acid (FFA) from both HIPPEs followed the first-order kinetic model with a combination of diffusion. EWPG-stabilized HIPPEs demonstrated superior physical stability and cellular antioxidant activity. This research shed light on the promising prospects of HIPPEs as promising amphiphilic delivery systems with capabilities to co-deliver hydrophilic and hydrophobic nutraceuticals and amplify their intracellular biological potency. [ABSTRACT FROM AUTHOR]

BACKGROUND The adsorption of proteins at oil/water interfaces can reduce interfacial tension and increase emulsion stability. However, emulsions stabilized by soy protein isolate (SPI) are not sufficiently stable. Using SPI as a control, a theoretical basis for the adsorption behavior of mixed SPI and whey protein isolate (WPI) at the oil/water interface was established and the effects of the protein ratio and content on the emulsion stability were studied. RESULTS: Compared to SPI solution, SPI–WPI mixed solutions were found to reduce the size distribution of emulsion droplets and significantly improve the emulsion stability. Among the studied protein contents and ratios, the protein content of 0.2 g kg−1 and SPI/WPI mass ratio of 1:9 offered the lowest creaming stability index (15%), the smallest droplet size (278 nm), and the largest absolute value ζ‐potential (35 mV), i.e. the emulsion stability was excellent. The largest dilatational modulus (10.08 mN m−1), dilatational elasticity (10.01 mN m−1), and dilatational viscosity (1.18 mN m−1), were observed with a protein content of 0.15 g kg−1 (SPI/WPI ratio of 1:9), along with a high interfacial protein adsorption capacity (47.33%). SPI–WPI complexes form a thick adsorption layer around oil droplets, resulting in an increase of the expansion modulus of the interfacial layer. CONCLUSION: SPI–WPI complexes can form a thick adsorption layer around oil droplets, resulting in increased expansion modulus of the interfacial layer, which improves emulsion stability. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Starch-based Pickering emulsions have been the focus of considerable research on emulsion-based delivery systems during the past decade. The performance of starch particles at the interface is vital for emulsion stability. The unique gelatinization characteristics and various modifications of starch endow the interface with controllable tuning strategies. However, information regarding the properties of starch-based emulsions from the interface perspective remains limited. This review provides detailed insight into the interfacial properties of starch-based Pickering emulsions. We discuss the interface formation and present the impacts of interfacial properties on the physical stability and gastrointestinal fate of emulsions. Strategies for tuning interfacial behavior are also highlighted. The emulsion interface formation usually involves the complex adsorption behavior of starch particles. Differences in particle shape, roughness, hydrophobicity, and size strongly influence the adsorption stability. The external environment generally affects the destabilization of emulsions by changing the packing density, thickness, mechanical strength, and electrical characteristics of the interface. The protective effect of the starch-based particle laden interface enables the retardation of lipid digestion and drug release. Various methods including the modification of starch particles, co-stabilization with other biopolymers, and pH/ionic strength adjustment are utilized to control interfacial performance and thus improve emulsion properties. The information presented in this review may be used to inform future emulsion studies. • Adsorption characteristics impact starch partitioning behavior in Pickering emulsions. • Starch particle-laden interface affects the stability and digestion of emulsions. • Interfacial performance can be tuned by modifications of starch particles. • Co-stabilization and pH/ionic strength adjustment have been interesting strategies. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A novel nanoparticle was prepared with soy protein isolate (SPI)-oat β-glucan (OG) conjugates obtained by extrusion (extruded SPI-OG) to stabilize the emulsion. Extruded SPI-OG nanoparticles exhibited a spherical and stable structure. The 90 °C and 110 °C extruded SPI-OG nanoparticles had higher absolute value of zeta potential (13.35 mV and 12.24 mV, respectively) and an average particle size of less than 200 nm. Moreover, interfacial tension of nanoparticles increased with increasing extrusion temperature, but diffusion rate and surface hydrophobicity were decreased, while penetration rate (K p) and rearrangement rate (K r) increased and then decreased. The 90 °C and 110 °C extruded SPI-OG nanoparticles had the highest K p and K r , and increased by 38.14% and 40.11%, 175.16% and 168.15%, respectively, compared with K p and K r of SPI nanoparticles. And emulsion stabilized by these two nanoparticles exhibited the extraordinary emulsion stability of 81.64% and 80.07%, respectively (p > 0.05). These results demonstrated that adsorption rate of extruded SPI-OG nanoparticles to the oil-water interface decreased, but could rapid unfold and rearrange at the interface to form interfacial layer for stabilizing emulsion. And adsorption capacity and microstructure of emulsion also proved that more extruded SPI-OG nanoparticles could adsorb onto the interface to form a dense interfacial layer. This may provide a theoretical basis for novel nanoparticles as interfacial stabilizer in emulsion. [Display omitted] • Soy protein isolate (SPI)-oat β-glucan (OG) extrudate was used to create nanoparticle. • 90 °C and 110 °C extrudate nanoparticles showed extraordinary emulsion stability. • Extrudate nanoparticles could rapid unfolding and rearrangement on the interface. • Extrudate nanoparticles could form a dense interfacial layer for stabilizing emulsion. [ABSTRACT FROM AUTHOR]

In present study, we characterized the formation, interfacial rheology, and storage stability of emulsions stabilized by microendosperm maize-derived zein (M-Zein)/whey protein isolate fiber (WPIF) nanoparticles. Microendosperm maize is a newly developed, oleic acid-rich oilseed resource. Recent research has shown that M-Zein possesses unique hydrophobic properties. Combining it with WPIF may enhance its performance as a stabilizer. Optimization of weight ratios for M-Zein/WPIF composites, guided by particle size analysis, fluorescence spectroscopy, three-phase contact angle (θ), and interfacial rheological analysis, revealed that a 4: 6 mass ratio at pH 7 yielded favorable wettability (θ = 91.2°). Interfacial rheology analysis showed that the combination of WPIF reduced M-Zein's interfacial tension to 7.2 mN/m and 36.7 mN/m at oil-water and air-water interfaces, respectively. The M-Zein/WPIF complex exhibited an elastic protein layer at the oil-water interface. Further investigations into nanoparticle concentration, oil phase volume, and pH revealed that emulsions containing 3 % nanoparticles (w /w), 50 % oil phase volume, and pH 7 showed the best storage stability. This research highlights the development of M-Zein/WPIF composited nanoparticles with superior storage stability and interfacial rheology. Additionally, it introduces a novel application for M-Zein, which elevates the value proposition of microendosperm maize. [Display omitted] • Zein from micro-endosperm maize (M-Zein) was used to composited with WPI fiber. • The three-phase contact angle of the M-Zein/WPIF nanoparticles was at 91.2°, indicating excellent wettability at pH 7. • Interfacial rheology analysis proved the form of an elastic protein layer on the oil-water interface by the M/W complex. • Pickering emulsion stabilized with 3% complex particle (4:6 mass ratio of M/W) and 50% oily volume at pH 7 was optimal. [ABSTRACT FROM AUTHOR]

The objective of this work was to study the effect of denaturation degree of WPI dispersions used as surfactant on the microstructure, rheology, and physical stability of O/W emulsions. Emulsions with different oil contents (10%, 20% and 30% w/w) were formulated using sunflower oil, as the dispersed phase, and WPI dispersions with different degrees of denaturation (0%, 15%, 30%, 45% and 60%), as continuous phase. The emulsions were characterized in terms of (i) microstructure, quantified by optical microscopy and image analysis, (ii) rheological properties, based on flow curve tests, and (iii) physical stability, evaluated by static multiple light scattering. The diffusional migration of proteins to the oil–water interface was slightly affected by denaturation degree of proteins. Microscopy images of the emulsions revealed that droplet size distribution and mean droplet sizes were strongly affected by the denaturation degree of protein dispersions above 30% and by the oil content at 30%. The rheology of emulsions presented a shear-thinning behavior for all conditions studied. The physical stability of the emulsions increased with an aggregation degree up to 45%, presumably because of the increased apparent viscosity of the continuous phase. • Emulsions were stabilized by protein dispersions with different denaturation degrees. • Microstructure was strongly affected by denaturation degree of dispersions above 30%. • Consistency coefficient followed an exponential trend with denaturation degree. • Physical stability of the emulsions increased with a denaturation degree up to 45%. • Mixing of native and denaturated whey proteins improved emulsion stability. [ABSTRACT FROM AUTHOR]

• Chia proteins were isolated from defatted milled seeds at pH 10 (CPI10) or 12 (CPI12). • The interfacial behavior of these isolates was related to their extraction conditions. • Foams from CPI10 were more stable due to the formation of a thicker interfacial film. • CPI10 showed a greater ability to retard liquid drainage. • CPI12 showed better emulsifying properties whereas poorer foaming properties. Chia proteins were extracted by solubilisation at pH 10 or 12 and precipitated at pH 4.5. Isolates were named as CPI10 and CPI12, according to their extraction pH, 10 or 12, respectively. The surface properties of both isolates were studied at neutral conditions. Foams were formed by air bubbling and both the formation and destabilization processes were analysed by conductimetry. The extraction pH significantly affected the interfacial properties of chia proteins. The higher surface hydrophobicity in CPI10 led to more flexible proteins with improved foaming properties. Foams formed by CPI10 were more stable than those by CPI12 due to the formation of a thicker interfacial film, which meant a greater ability to retard liquid drainage. Freshly-made coarse emulsions stabilized with CPI12 showed a lower mean droplet size and a significantly lower degree of overall destabilization than those stabilized with CPI10. None of the two emulsions showed flocculating effect. [ABSTRACT FROM AUTHOR]

Effects of ultrasonic pretreatment on the physicochemical changes of cod protein and the characteristics of subsequent oil-in-water emulsions were investigated. Ultrasonic treatment led to a reduction of particle size of cod protein. With increasing ultrasonic power, a significant increase in surface hydrophobicity of cod protein was found, due to the decrease of aggregates size as well as protein conformational changes of protein, but a decrease in total sulfhydryl group content was observed, probably because of the formation of disulfide bonds. Ultrasonic pretreatment promoted the adsorption of cod protein on oil droplets, resulting in higher ratios of adsorbed proteins. Diagonal electrophoresis illustrated that larger aggregates in adsorbed proteins were composed of cod actin. Reducing SDS-PAGE showed that adsorbed proteins contained a large amount of cod actin and two faint bands of light chains of myosin, and non-adsorbed proteins were composed of actin, tropomyosin, and the three light chains of myosin. More homogenous microstructures with smaller size of oil droplets were observed for the emulsions stabilized by higher intensity ultrasound treated cod protein, and the coalescence effect was improved obviously. The enhancement of the stability of cod protein coated-oil emulsions might be due to the smaller size of oil droplets and reduced oil droplets attraction by higher ratios of adsorbed proteins. Unlabelled Image • Ultrasonic treatment led to an increase in surface hydrophobicity of cod protein. • Ultrasonic treatment caused a decrease in particle size and unfolding of protein. • Cod actin played a key role in the stabilization of emulsions. • Ultrasonic treatment enhanced the adsorbing of cod protein on oil droplets. [ABSTRACT FROM AUTHOR]

The effect of high pressure homogenization (HPH) treatment (40 to 200MPa) on the structure, interfacial properties and oxidative stability of soy protein isolate emulsions were investigated. After HPH process, emulsifying activity (EAI) and emulsion stability (ESI) could be improved by 114% and 125%, percentage of protein adsorbed to oil-in-water emulsions significantly improved when the pressure was not more than 160 MPa. SDS-PAGE showed that the HPH caused more low molecular mass subunits as the samples were treated below 160 MPa. FTIR traced the changes of four conformations in the secondary structure. Within a suitable pressure range, the apparent viscosity increased with the increasing of pressure, which reflected shear thinning; rheological measurement of emulsions showed G'>G'', G' and G'' both increased significantly with frequency increasing; emulsions treated by HPH had better oxidative stability. This paper suggested the HPH was a useful method for preparation the highly viscous and stable emulsions. [ABSTRACT FROM AUTHOR]

Arabinoxylan (AX) is well-known for its emulsification and beneficial biological activity, but the roles of AX's molecular features and interfacial properties in AX-based emulsion behaviors were unknown. We first used a multi-scale approach to correlate molecular, interfacial, droplet characteristics, and bulk emulsion of AXs from corn and wheat bran (CAXs and WAXs). Our results showed that among CAXs and WAXs solution (1 %, 2 % and 3 %, w / v), 0.25 M NaOH-treated CAX and WAX showed smaller particle sizes (493 nm and 8621 nm), lower interfacial tension and stronger interfacial layer, whose emulsion exhibited smaller initial droplets (541 nm and 660 nm) and better stability. Moreover, WAXs had bigger particle sizes, lower interfacial tension and stronger interfacial layer than CAXs, but CAXs exhibited better emulsifying and emulsion-stabilizing properties than WAXs. There is a satisfactory correlation among CAXs' or WAXs' molecular features, interfacial properties and emulsion behaviors. However, a good correlation from different grains AXs cannot be established. [Display omitted] • AXs' cereal origin and NaOH concentrations could greatly influenced their particle size and interfacial properties. • CAXs had better emulsifying capacities and emulsion stability than WAXs. • AXs with 0.25 M NaOH exhibited better emulsifying capacity and emulsion stability. • There was a satisfactory correlation among CAXs' or WAXs' particle size, interfacial and emulsion properties. [ABSTRACT FROM AUTHOR]

[Display omitted] • Multi-protein mixture egg yolk exhibited superior emulsification and stabilization. • CMC induced depletion attraction to form stable gel structure of HIPPEs. • Rheological data confirmed safe and pleasant consumption of HIPPEs by the elderly. • The HIPPEs showed exceptional stability in centrifugation and salt-ion tests. • Encapsulation led to improved bioaccessibility of β-carotene for the elder. The work aimed to develop the multi-protein mixture of egg yolk as natural particles to stabilize high internal phase Pickering emulsions (HIPPEs) to improve the bioaccessibility of β-carotene in the elderly. The results showed that the depletion attraction drove the adsorption of egg yolk protein particles at the oil–water interface and the formation of osmotic droplet clusters due to the attachment of particle-coated droplets in the dispersed phase, leading to kinetic blocking and stable gelation of HIPPEs. Rheological measurements showed that HIPPEs had shear thinning, low shear stress, viscoelastic properties, and structural recovery properties, which facilitated easy consumption for the elderly. The stability of HIPPEs was verified by ionic and centrifugal stability tests, demonstrating their potential for application to complex gastric environments. HIPPEs have been applied to the International Dysphagia Dietary Standardization Initiative (IDDSI) test and simulated in vitro digestion in older adults, demonstrating their safe swallowability and high β-carotene bioaccessibility. Our findings suggest solutions for food practitioners facing the aging problem and provide new insights for preparing age-friendly foods. [ABSTRACT FROM AUTHOR]

This work aimed to illustrate the correlation between the dynamic adsorption process of ultrasound-assisted cross-linked MP on the oil-water interface and the stability of the fabricated emulsion. The interfacial pressure, adsorption kinetic coefficient, dynamic rheological properties of crosslinked MP (E-MP5), sonication before MP crosslinking (E-UMP5), and sonication after MP crosslinking (E-MPU5) and the corresponding emulsion properties, adsorbed proteins, microrheological properties, and multiple light scattering were determined. The results showed that the emulsion properties were positively correlated with the interfacial properties of MP. Ultrasound treatment could more effectively improve the interfacial properties and emulsion stability of the MP molecules than the Native treatment. Among the ultrasonic groups, the E-MPU5 group exhibited the highest interfacial pressure (15.81 mN/m), diffusion rate (K diff), penetration rate (K P), rearrangement rate (K R), dilatational modulus, elastic modulus, and E-π slope (2.65). Correspondingly, based on the change of K diff , K P , and K R , E-MPU5-fabricated emulsion had the lowest droplet size (1.56 μm), the maximum adsorbed protein content (93.08%), and the highest absolute zeta potential value. Additionally, the decreased viscosity, elastic index, macroscopic viscosity index, and turbiscan stability index in the E-MPU5-fabricated emulsion indicated the formation of a more stable emulsion. Therefore, this work suggests that sonication after crosslinking could greatly improve the interfacial adsorption behavior of MP, and the improvement of interfacial properties is conducive to the enhancement of emulsion stability. [Display omitted] • Interfacial properties of MP positively correlated with emulsion stability. • Ultrasound improved the interfacial adsorption and dynamic rheology of MP. • Sonication after crosslinking (E-MPU5) greatly enhanced the interface behavior of MP. • The emulsion fabricated by the E-MPU5 showed the highest stability and fluidity. [ABSTRACT FROM AUTHOR]

The stability of Pickering emulsions can be improved by the synergistic action of colloidal particles and small molecule emulsifiers. In addition, the interaction between particles and different charge emulsifiers at the interface may result in different interfacial film structures, thus affecting the stability of Pickering emulsions. However, little is currently known about the impact of emulsifier charge on the fabrication and characteristics of these co-stabilized Pickering emulsions. Herein, we investigated the influence of Pickering emulsions co-stabilized by zein nanoparticles and anionic (quillaja saponin, QS), non-ionic (Tween 80), or cationic (lauroyl arginate ethyl hydrochloride) emulsifiers on the interfacial properties. The adsorption kinetics and rheological behavior of the molecular emulsifiers at oil/water interfaces were studied. Changes in interfacial structure and adsorption behavior were studied by confocal laser scanning microscopy (CLSM), and quartz crystal microbalance-dissipation (QCM-D) analysis. The dynamic interface characteristics showed that QS has good emulsification performance. The CLSM images indicated that the emulsifier charge impacted the interfacial structure of the Pickering emulsions. The combination of QS and zein nanoparticles formed a coating at the oil/water interface that was denser than for the other two emulsifiers, which improved the stability of the Pickering emulsions. QCM-D revealed that the interfacial film formed by anionic emulsifiers and zein nanoparticles was the thickest (about 6.6 nm). Moreover, anionic emulsifiers and zein nanoparticles stabilized Pickering emulsions provided the best protection against curcumin. These results may be important for optimizing the performance of Pickering emulsions in the food and pharmaceutical industries. [Display omitted] • Pickering emulsion co-stabilized by protein particle and different charge emulsifier. • Charge of emulsifier influences the interaction with the interface particles. • Different charge emulsifier and particle are co-formed different interface structure. • Interfacial film formed by anionic emulsifier and protein particle is thick and dense. • Combination of anionic emulsifier and protein particle lead to the best stability. [ABSTRACT FROM AUTHOR]

Complex coacervation is an effective process to deliver ingredients for functional food applications. A stable oil-in-water (O/W) emulsion with desired characteristics significantly affects the complex coacervation and the quality of final microcapsules. In this study, tuna oil was partially hydrolyzed using TL100 and ADL lipases to produce acylglycerols TL100-AC and ADL-AC, respectively. These lipids were subsequently stabilized by gelatin in the O/W emulsion, followed by the complex coacervation with sodium hexametaphosphate. The effect of lipids on emulsion properties, such as interfacial properties, rheological properties, protein conformation and microcapsule formation during complex coacervation, was investigated. Compared with tuna oil-based emulsion, acylglycerol-based ones exhibited reduced droplet size (<600 nm), zeta-potential, interfacial tension (<8 mN/m) and interfacial protein concentration (about 80%). The gelatin in the acylglycerol-based emulsions had reduced β-sheet and slightly increased random coil contents. Compared with the one containing tuna oil, the ones containing acylglycerol possessed higher complex coacervation yields (>75%). These changes were beneficial to the formation of coagulant and flocculant so that gelatin-stabilized acylglycerol-based O/W emulsion resulted in improved complex coacervation between gelatin and sodium hexametaphosphate. This study provides a scientific basis for designing specific gelatin O/W emulsions and microencapsulation for the stabilization and delivery of omega-3 fatty acids. • Lipid composition and structure of tuna oil were modified by lipase TL100 and ADL. • The physicochemical characteristics of emulsion were affected by acylglycerol incorporation. • DAG and MAG in the acylglycerol favored gelatin unfolding at oil/water interface. • Acylglycerol in gelatin-based O/W emulsion facilitated complex coacervation. [ABSTRACT FROM AUTHOR]

Abstract The combined effects of solvent and processing on whey protein isolate (WPI) emulsifying properties were investigated using a multi-scale approach in realistic conditions. WPI was solubilized in purified water or permeate then no treated, heat treated, mechanically treated (rotor/stator-sonication) or treated by dynamic pressure (16, 100, 350 MPa). Afterward, the treated WPI solutions were used to make emulsions. The approach revealed links between physico-chemical and interfacial properties of the WPI, and the final structure of the resulting emulsions. As expected, the heat treatment caused great changes, with the aggregation of the proteins and the increase in the exposure of hydrophobic zones of the aggregates. The high dynamic pressure of 350 MPa also led to changes in physico-chemical properties, but the mechanical treatment only caused few changes. The adsorption kinetics and reorganization of WPI at the interface depended on their aggregation state, hydrophobicity, ζ-potential and total free SH. All the non-aggregated WPI adsorbed as a thick film at the oil/water interface except the ones treated at 350 MPa, which adsorbed as a thinner film. The sample treated at 100 MPa might have the most close-packed interfacial film, with the highest amount of protein loaded. When aggregated, the whey proteins needed more time to adsorb at the interface and few reorganized once adsorbed. The final interfacial elasticity was higher in water than in permeate. Depending on the solvent, heating and pressure, the variety of physico-chemical properties obtained resulted in different emulsion structures: stable, more or less aggregated or slightly coalesced. A diagram based on the solvent and processing effects was proposed to link organizations at the three studied scales. Graphical abstract Image Highlights • WPI emulsifying properties are investigated as a function of process and solvent. • Rotor-stator/sonication causes little changes in WPI physical-chemical properties. • Dynamic HP (350 MPa) decreases the protein loading and interfacial elasticity. • Surface pressure and elasticity strongly decrease in permeate compared to water. • Several emulsion structures are generated and summarized as a multi-scale scheme. [ABSTRACT FROM AUTHOR]

Abstract: Soybean glycinin [11S] was modified by an acidic pH treatment to improve its emulsifying properties. Glycinin was obtained by isoelectric precipitation (11Sn) and then treated with acid (11St). The oil–water interfacial tension and rheology were measured. The rate constants of adsorption (ka) and rearrangement (kr) of proteins at the interface and the dilational (E), elastic (Ed), and viscous modulus (Ev) of the protein interfacial film were determined. Particle size distribution (PSD), interfacial protein concentration (Γ), and the creaming destabilization rate constants ks (for the smaller droplets) and kl (for the larger droplets) were analyzed in oil‐in‐water emulsions (25% v/v of oil and 75% v/v of 1 mg/mL protein solution in 10 mM sodium phosphate buffers, pH 7.0 and 2.5, respectively). Compared to the native protein, the acid treatment caused irreversible denaturation of 11S and significantly increased Г, ka, E, Ed, and Ev (P ≤ 0.05), resulting in a greater rate of protein adsorption to the interface and a stronger interfacial film. PSD showed a bimodal distribution with peaks above and below 4 μm. Smaller droplets moved toward smaller diameters for 11St. It also showed lower values of creaming destabilization constants ks (d ≤ 4 μm) and kl (d ≥ 4 μm) than 11Sn. In conclusion, acid treatment of 11S enhances the creaming stability of its emulsions by improving the interfacial properties and reducing the droplet size. [ABSTRACT FROM AUTHOR]

• The structure-property relationship of Gemini surfactants was revealed. • Emulsion stability was investigated by micro-imaging analyses and bottle-testing. • The surfactants showed enhanced wettability, temperature tolerance and salt resistance. • The CEA-2 surfactant solution could reach an ultra-low interfacial tension in high salinity. The structure of surfactants is a key factor affecting their physicochemical properties. Our earlier work synthesized Gemini surfactants CEA-n with different structures. In this paper, the effects of polyether chain length, spacer groups number and the hydrophobic alkyl chain length of surfactants CEA-n on the interfacial properties, wettability, rheological properties and emulsion stability were fully studied in detail, and the effects of surfactant structure on their temperature tolerance and salt resistance properties were explored. The results showed that the variation of polyether chain length of surfactant molecules had the greatest impact on the interfacial tension (IFT), and the surfactants with longer alkyl chains had better interfacial film strength. The wettability of various surfactant systems was investigated by the sessile drop method, and the contact angle decreased remarkably from 92.6° to 17.9° in a short time (300 s) after adding surfactant CEA-6. Judging from the fluid type, each heavy oil emulsion system exhibited pseudoplastic fluid characteristics, and dilute shear phenomenon was observed in the range of 0–50 s−1 with an increasing shear ratio. The particle size, dispersibility and coalescence of the heavy oil O/W emulsion droplets of each system were observed through the microscopic images of the emulsions, and the factors affecting the stability of the emulsions were systematically studied by bottle test. It was found that the increase of oil-water ratio, surfactant concentration and mixing speed would improve the stability of O/W emulsions, while high temperature would accelerate the demulsification process. All these results established the structure-property relationship of surfactant molecules. [ABSTRACT FROM AUTHOR]

The influence of surfactants (Span 80, Span 60, PGPR and sodium caseinate) on the stability of W/O emulsions stabilized by diacylglycerol (DAG)-based solid Lipid nanoparticles (SLN) was investigated. DAG-based SLN showed phase separation at high NaCl concentration and acidic pH although the SLN-stabilized W/O emulsion was minimally affected. Span 80 increased the hydrophobicity whereas Span 60 increased the hydrophilicity of SLN. With concentration close to CMC, both Span surfactants caused detachment of SLN from interface and reduced emulsion stability. Nonetheless, addition of a small amount (0.1 wt%) of Span surfactants increased the interfacial modulus. The co-adsorption of SLN and PGPR at the oil-water interface promoted the formation of denser network structure and higher interfacial elasticity, which enhanced the emulsion rigidity and freeze-thaw stability. Sodium caseinate (NaCAS) showed intense competition with particles for adsorption at the interface and caused emulsion destabilization. Consequently, the NaCl release rate was directly influenced by the emulsion stability and the interaction between surfactants with SLN. The results have important implications for applying DAG nanoparticles as stabilizers in W/O emulsions with tailoring interfacial rigidity and water-soluble component release behaviors. [Display omitted] • SLN-based W/O emulsion was stable to NaCl and pH change although SLN was sensitive. • SLN was easily displaced from the interface by Span surfactants and NaCAS. • Co-adsorption of PGPR led to higher interfacial modulus and emulsion stability. • NaCl release was related to the interaction between DAG-SLN and surfactants. [ABSTRACT FROM AUTHOR]

Water in oil in water (WOW) double emulsions have a great potential as encapsulation systems in different industrial sections. Nevertheless, there are only few double emulsion based products available on market. An important limitation, regarding the product launch, is the insufficient stability of these products. Many instability mechanisms have to be taken into account: coalescence between inner water droplets, coalescence between outer oil droplets, coalescence between inner and outer water phase, and diffusion between the dispersed water droplets and the continuous outer water phase. In the present study, we focus on structural changes and stabilization mechanisms of inner water in oil (WO) emulsions. Osmotic active substances (OAS) have to be used in the inner water droplets to limit the diffusion processes between the water phases in double emulsions. We therefore investigated the influence of different OAS on the structural changes in WO emulsions. We focused on three subprocesses influencing the emulsification result: droplet breakup, stabilization directly after breakup and diffusional processes after droplet stabilization. For this, we prepared WO emulsions using sodium chloride, calcium chloride and glucose as OAS and polyglycerine-polyricinoleate as lipophilic emulsifier. The droplet size distribution was determined to evaluate structural changes. Furthermore, we measured interfacial properties and emulsion viscosities to evaluate stabilizing effects. Kinetic stabilization effects were evaluated by applying high pressure homogenization, known as a process with high requirements on the stabilization efficiency. The osmolality of the inner water phases was determined as parameter for the likelihood of diffusional processes. This characteristic value strongly depends on OAS type and concentration. Adsorption kinetics and diffusional processes turned out as the main factors influencing inner emulsion structure. [ABSTRACT FROM AUTHOR]

Interaction between β -lactoglobulin fibrils (BLGF) and dipalmitoyl phosphatidylcholine (DPPC) and its effect on the interfacial and emulsifying properties of BLGF were investigated at pH 7. Incorporation of a small amount of DPPC (DPPC/BLGF ratio < 1:10,000) led to the formation of brush-like complexes in which the fibrils were partially coated with a layer of DPPC. This interaction mode was favorable for the adsorption of fibrils onto the oil-water interface, resulting in a thicker and protruding interfacial layer with higher viscoelasticity. On the contrary, incorporation of excessive amount of DPPC (DPPC/BLGF ratio > 1:10) led to the formation of pearl-necklace-like complexes in which the fibrils were heavily and irregularly coated with DPPC surface micelles. This interaction mode tended to reduce the adsorption of fibrils onto the oil-water interface and thus impair the resulting interfacial viscoelasticity. Emulsifying performance of DPPC/BLGF complexes was found to be related to the different interaction modes and interfacial properties. The incorporation of a small amount of DPPC helped to reduce the particle size of BLGF-stabilized emulsions, whereas a high loading of DPPC gave coarse and unstable emulsions that destabilized within one-week storage at ambient temperature. [ABSTRACT FROM AUTHOR]

Cellulosic pulp from sugar beet leaves was fractionated and assessed on its interfacial properties. After pressing leaves to express the juice, the press cake was washed at alkaline pH (pH 9) to remove residual protein, dried, milled and air classified. The obtained cellulosic particles mainly consisted of insoluble dietary fibre (77.8% w/w) with remaining proteins (6.3% w/w) and exhibited considerable interfacial activity. The protein impurities contribute to the surface charge of the particles and provide surface activity, leading to spontaneous diffusion of the particles during the interfacial tension analysis; whereas the particle adsorption kinetics were characteristic of soft particles or Pickering emulsifiers. The interfacial rheology measurements showed abnormal behaviour and unusual drop shape upon deformation, hindering interpretation of the analysis but still suggesting a rigid interface with strong physical particle-particle interactions. Stable oil-in-water emulsions were produced using cellulosic particles, and despite phase separation, the emulsions were stable against coalescence. The results suggested that mostly fine particles (0.04–1.0 μm) were responsible for the interfacial stabilisation, given the small oil droplets obtained (2–5 μm); whereas larger particles (>10 μm) created a network in the continuous phase, which was responsible for the emulsion phase separation. It was concluded that the cellulosic particles had a soft nature and suitable shape to produce stable Pickering emulsions, which can be used as food-grade particles for food and pharma applications. [ABSTRACT FROM AUTHOR]

High-quality graphene quantum dots (GQDs) were prepared through a facile route of microwave-assisted one-step mild oxidation of cheap deoiled asphalt (DOA). The as-prepared DOA-derived GQDs dissolved in water with a much smaller and thinner size than most of the reported GQDs, and luminesced bright green light by excitation of 365 nm. Furthermore, the GQDs possessed excellent properties of excitation-tuned fluorescence behavior with a high quantum yield up to 16.4%. In addition, the GQDs showed amphipathic properties and could significantly reduce the interfacial tension, which give them great potential as surfactants for asphalt emulsion. [ABSTRACT FROM PUBLISHER]

A whey protein isolate–rhodamine B conjugate (WPI-RB) was synthesized to visualize changes in the location of a protein emulsifier in oil-in-water emulsions during digestion. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Protein-labeled and lipid-labeled emulsions were passed through a simulated gastrointestinal tract consisting of mouth, stomach, and intestinal phases, and changes in protein and lipid location and morphology were monitored using confocal laser scanning microscopy. The proteins remained attached to the lipid droplet surfaces in the mouth and stomach, but formed large aggregates in the small intestine. The lipid droplets were highly flocculated in the mouth, highly coalesced in the stomach, and fully digested in the small intestine. Our results show that conjugation of fluorescence dyes to protein emulsifiers is useful for direct visualization of their location, as well as for understanding the behavior of food emulsions within the gastrointestinal tract. [ABSTRACT FROM AUTHOR]

This study investigated the effect of the interfacial behavior of emulsifiers with different hydrophilic-lipophilic balance (HLB 3.8–15) values on the quality of reconstituted dairy cream (RDC). The results showed that the size and viscosity of the emulsion decreased by 29.69% and 31.44%, respectively, at HLB 15, and the ζ-potential increased by 20.49% at HLB 12.2, while the instability index declined at HLB 9.4, followed by an increase. Furthermore, the interfacial protein content also decreased with the increase of HLB, while the interfacial tension decreased to a minimum at HLB 10.5 (0.77 mN/m) and then increased. Similarly, the interfacial viscoelasticity shifted at HLB 10, while the RDC overrun reached 165.05% at HLB 12.2. These results enhance the understanding of the HLB impact on the interfacial behavior of emulsifiers and the relationship with RDC quality while providing guidance for selecting and developing compound emulsifiers for aerated emulsions. • The hydrophilic-lipophilic balances of emulsifier affects the aerated emulsion. • The emulsifier with HLB 9.4 provides optimal physical stability of the emulsion. • The interfacial rheological properties change from elastic to viscous at HLB 10. • Changes in interfacial behavior induced by HLB differences affect the emulsion aeration process. [ABSTRACT FROM AUTHOR]

Pickering emulsion gels stabilized by food-grade particles have drawn growing attention in diverse fields. Herein, heat-assisted pH-shifting (HP) was introduced to prepare pea protein nanoparticles (PNPs) by pea protein isolate, and oil-in-water Pickering emulsion gel stabilized by PNPs were fabricated. The structure and interfacial properties of PNPs, microstructure, microrheological properties, digestibility and curcumin bioavailability of PNPs-emulsion gel were investigated. When pH-shifting temperature was increased from 25 (PPI12-25) to 85 °C (PPI12-85), more hydrophobic groups were exposed, with increasing of molecular flexibility and decreasing of three-phase contact angle. PPI12-70 had the lowest interfacial tension. Microscopy measurements proved that PNPs could adsorb to droplets surfaces, forming 3D networks in surrounding aqueous phase. Emulsion gels stabilized by PPI12-70 exhibited stronger gel network, higher crosslinking density, curcumin bioaccessibility and stability. Our results show that HP treatment provides a theoretical basis for fabricating a prospective delivery system for improving bioavailability of hydrophobic nutraceuticals. [Display omitted] • A pH-shift/heat-treatment promoted pea protein self-assembly and functionality. • Structure, interfacial, emulsion gel and digestion properties were analyzed. • Molecular flexibility increased with increasing of pH-shifting temperature. • PPI12-70 emulsion gel had the tightest network and strongest elasticity. • PPI12-70 emulsion gel showed higher curcumin bioaccessibility and stability. [ABSTRACT FROM AUTHOR]

Janus particles (J-OSPs) based on the composite of chitosan nanoparticles (CSNPs) and octadecenyl succinic anhydride starch (OSPs) were tailor-made by Pickering emulsion method and electrostatic interaction. With different positions of OSPs embedded in the oil phase of Pickering emulsion template and the diversified shapes of starch particles, J-OSPs exhibited various asymmetric structures, which was verified by scanning electron microscope (SEM) and confocal laser microscope (CLSM). By characterizing the interfacial characteristics of J-OSPs, directional distribution of CSNPs was found to enhance the hydrophobicity of J-OSPs and changed its surface charges from positive to negative as pH increased. When J-OSPs were taken as stabilizers, the formed Pickering emulsion had the highest emulsion index and viscosity compared with OSPs and OSPs fully covered by CSNPs (F-OSPs), which was attributed to the self-assembly property of Janus particles that enabled them to form larger aggregates to hinder the collapse of droplets. This study provides a new idea for the construction of plant-derived Janus particles, and its superiority in stabilizing the Pickering emulsion will broaden the application of Janus particles in the field of storage and delivery of active substances. Starch-based Janus particles were tailer-made by the Pickering emulsion method using the electrostatic interaction between chitosan nanoparticles and octadecenyl succinic anhydride starch. [Display omitted] [ABSTRACT FROM AUTHOR]

[Display omitted] • OVA-PE coacervates is a promising Pickering stabilizer to prepare HIPPEs. • Coacervates showed different interfacial adsorption behavior at different acidic pH. • The novel HIPPEs had different interface architecture and stabilization mechanism. • The HIPPEs exhibited the extraordinary stability via bridging flocculation. • Encapsulation led to prominently improve the bioaccessibility of curcumin. Although protein-polysaccharide complexes have shown tremendous potential in stabilizing high internal phase Pickering emulsions (HIPPEs), it is unclear whether coacervates have the same potential to be used as effective Pickering stabilizers. In this study, HIPPEs were prepared by ovalbumin (OVA)-pectin (PE) coacervates during the transition from coacervates to complexes. The results showed that enhanced OVA-PE interactions significantly affected the wettability and surface-tension reduction ability of the OVA-PE coacervates. At pH 2, the coacervate-stabilized HIPPEs exhibited smaller oil droplet sizes (21.3±2.3 μm), tighter droplet packing, and finer solid-like structures through the bridging of droplets and the generation of stronger gel-like network structures to prevent coalescence and lipid oxidation. The gastrointestinal digestion results proved that the OVA-PE coacervates promoted lipid hydrolysis and improved the bioaccessibility (from 19.7±0.7% to 36.5±2%) of curcumin-loaded HIPPEs. Our work provides new ideas for the development of biopolymer particles as effective Pickering stabilizers in the food industry. [ABSTRACT FROM AUTHOR]

Agarose microgels were prepared with bottom-up approach, and emulsifying properties of agarose microgels were investigated. Physical properties of microgels are varied with agarose concentration, and further affect the emulsifying performance of microgels. Enhanced surface hydrophobicity index and decreased particle size of microgels were recorded with the increasing of agarose concentration, which were conducive to emulsifying properties of microgels. Improved interfacial adsorption of microgels was evidenced by Dynamic surface tension and SEM. However, microscopic morphology of microgel at O/W interface indicated that increasing agarose concentration could weaken the deformability of microgels. The influence of external conditions (pH and NaCl) on the physical properties of microgels were investigated, and their effects on emulsion stability were evaluated. Compared with acidification, NaCl was appeared to be more destructive to emulsion stability. Results indicated acidification and NaCl could decrease surface hydrophobicity index of microgels, but there was differentiation in the variation of particle size. It was inferred that deformability of microgels could make contribution to the stability of emulsion. This study verified that microgelation was a feasible scheme to improve the interfacial properties of agarose, and the influence of agarose concentration, pH, and NaCl on the emulsifying performance of microgels was investigated. The emulsifying performance of agarose microgels, which could be affected by agarose concentration, pH value, and NaCl. [Display omitted] [ABSTRACT FROM AUTHOR]

[Display omitted] Innovative Pickering emulsions co-encapsulating two active pharmaceutical ingredients (API) were formulated for a topical use. An immunosuppressive agent, either cyclosporine A (CysA) or tacrolimus (TAC), was encapsulated at high drug loading in biodegradable and biocompatible poly (lactic- co -glycolic acid) (PLGA) nanoparticles (NP). These NP stabilized the oil droplets (Miglyol) containing an anti-inflammatory drug, calcitriol (CAL). The influence of the API on the physico-chemical properties of these emulsions were studied. Emulsions formulated with or without API had a similar macroscopic and microscopic structure, as well as interfacial properties, and they exhibited a good stability for at least 55 days. The emulsions did not alter the viability of human keratinocytes (HaCaT cell line) after 2 and 5 days of exposure to NP concentrations equivalent to efficient API dosages. Thus, these new Pickering emulsions appear as a promising multidrug delivery system for the treatment of chronical inflammatory skin diseases. [ABSTRACT FROM AUTHOR]

[Display omitted] • Factors affecting the interfacial behavior of solid particles are emphasized. • Intrinsic composition of interfacial layer is comprehensively analyzed. • Fundamental characteristics of biopolymer-based Pickering HIPEs are discussed. • Emerging applications of biopolymer-based Pickering HIPEs are summarized. • Promising perspectives of biopolymer-based Pickering HIPEs are proposed. Pickering HIPEs have received tremendous attention in recent years due to their superior stability and unique solid-like and rheological properties. Biopolymer-based colloidal particles derived from proteins, polysaccharides and polyphenols have been demonstrated to be safety stabilizers for the construction of Pickering HIPEs, which can meet the demands of consumers for "all-natural" products and provide "clean-label" foods. Furthermore, the functionality of these biopolymers can be further extended by forming composite, conjugated and multi-component colloidal particles, which can be used to modulate the properties of the interfacial layer, thereby adjusting the performance and stability of Pickering HIPEs. In this review, the factors affecting the interfacial behavior and adsorption characteristics of colloidal particles are discussed. The intrinsic composition of matrix components and fundamental characteristics of Pickering HIPEs are emphatically summarized, and the emerging applications of Pickering HIPEs in the food industry are reviewed. Inspired by these findings, future perspectives concerning this field are also put forward, including (1) the exploration of the interactions between biopolymers used to produce Pickering HIPEs and target food ingredients, and the influence of the added biopolymers on the flavor and mouthfeel of the products, (2) the investigation of the digestion properties of Pickering HIPEs under oral administration, and (3) the fabrication of stimulus-responsive or transparent Pickering HIPEs. This review will give a reference for exploring more natural biopolymers for Pickering HIPEs application development. [ABSTRACT FROM AUTHOR]

This article describes interfacial properties of acidic asphaltenes and their ability to stabilize emulsions. Asphaltenes extracted from crude oil were esterified with methanol to prevent ionization of carboxylic acid at high pH. Interfacial tension (IFT) between water and asphaltenes in xylene was significantly lower in basic than in acidic and neutral media, while the elasticity of the corresponding films was higher. These results are consistent with much more stable asphaltene-based emulsions in basic medium. For ester-asphaltenes, the IFT only showed a slight decrease under basic conditions and the interfacial elasticity was close to that in acidic solutions and only slightly higher than for neutral medium. While the asphaltene-stabilized emulsions showed a strong increase in stability in basic medium, this increase was much less for esterasphaltene emulsions. Salt influenced the interfacial properties and generally reduced emulsion stability. [ABSTRACT FROM AUTHOR]

Ultra-High Pressure Homogenization (100–300 MPa) has great potential for technological, microbiological and nutritional aspects of fluid processing. Its effect on the oxidative stability and interfacial properties of oil-in-water emulsions prepared with 4% (w/v) of soy protein isolate and soybean oil (10 and 20%, v/v) were studied and compared to emulsions treated by conventional homogenization (15 MPa). Emulsions were characterized by particle size, emulsifying activity index, surface protein concentration at the interface and by transmission electron microscopy. Primary and secondary lipid oxidation products were evaluated in emulsions upon storage. Emulsions with 20% oil treated at 100 and 200 MPa exhibited the most oxidative stability due to higher amount of oil and protein surface load at the interface. This manuscript addresses the improvement in oxidative stability in emulsions treated by UHPH when compared to conventional emulsions. [ABSTRACT FROM AUTHOR]

Oil-in-water emulsion is an innovate manner by which heavy crude oil can be transported from producing sites to transforming sites through pipelines. The effect of emulsifier on the interfacial properties and demulsification performance of demulsifier for heavy crude oil–in-water emulsion has been studied by many researchers. However, the influence of asphaltene in heavy crude oil on the interfacial properties of demulsifier has not been investigated yet. In this article, the influence of asphaltene concentration of two typical demulsifiers (straight-chained SP-1 and branch-chained AE-1) was systematically studied in terms of absorption thermodynamics, absorption kinetics, and coalescence kinetics. The results revealed that the demulsifier adsorption was aΔScontrolled spontaneous process. The absolute value ofΔGof SP-1 adsorption was found to decrease with asphaltene concentration, whilst the asphaltene concentration had no significant influence on that of AE-1. With the increase of asphaltene concentration, the demulsifiers’ adsorption rates increased, but the reorganization rates on the interface decreased. Coalescence speed of asphaltene droplet decreased with asphaltene concentration in spite of demulsifier type. Additionally, AE-1 had higher absolute value ofΔG, adsorption speed, and coalescence speed than that of SP-1 at the same condition. [ABSTRACT FROM PUBLISHER]