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Research on natural ingredients used to stabilize oil‐in‐water emulsions has increased in recent years. Therefore, the current research is conducted to study the physicochemical properties of bacterial cellulose isolated from kombucha production and considered as a waste without economic value. Bacterial cellulose isolated from kombucha is dried, sieved, milled, and the resulting material (dried bacterial cellulose [DBC]) is characterized with respect to morphology, color, antioxidant properties, identification of volatile compounds, water and oil absorption, and moisture isotherm. Furthermore, DBC is used as a stabilizer of oil‐in‐water emulsions in different concentrations (0.5%–2% w/v). DBC has a dark color with irregular shape and particle size between 30 and 180 µm. This material has high antioxidant properties and low water and oil absorptions. Furthermore, the DBC displayed a moisture isotherm typical of hygroscopic materials (type III). Emulsions containing ≥1.5% w/v of DBC are stable during 96 h of storage at 20 °C. The current research reports new information about the physicochemical properties of DBC and its application in Pickering emulsions. [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.)

AbstractTo investigate the effect of ionic strength and pH on the interfacial adsorption capacity and emulsion stability of soy hull polysaccharide (SHP), a series of SHP emulsions with 10% oil content was prepared with 0–0.30 mol/L Na+ at pH 3.0 and 5.0. The results of droplets size, zeta potential, dilatational rheological, and cryo-scanning electron microscopy analyses showed that the droplets of the emulsion at pH 3.0 were smaller and the system was more stable than at pH 5.0, and Na+ effectively shielded the negative charge on the SHP surface, leading to more SHP adsorption to the interface and increasing viscosity; whereas too much Na+ weakened the repulsive forces between droplets, making it easier for the droplets to merge with each other and causing emulsion destabilization. The best emulsification capacity of SHP was achieved at pH 3.0 with 0.10 mol/L Na+, in which 58.62 ± 0.49% SHP would adsorb to the interface, and kept high zeta potential of interface with −30.00 ± 0.27 mV. Meanwhile, the emulsion prepared under this condition had good storage stability and exhibited small droplet size of 2.425 ± 0.004 µm after 30 days. In conclusion, above indicators demonstrated that SHP-stabilized emulsions were influenced by pH and Na+, this provides theoretical and practical support for selecting the most suitable acid-base and ionic environment to prepare food emulsion by SHP, or other anionic polysaccharides. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION A water‐in‐oil‐in‐water (W/O/W) double emulsion can simultaneously load hydrophilic and hydrophobic substances due to its unique two‐membrane, three‐phase structure. However, thermodynamic instability greatly limits the application of double emulsions in food processing. Further development of Pickering emulsions based on proteins, etc., can improve the stability and loading capacity. It is of great significance to promote their practical application.Herein, we prepared ultrasound pretreatment complex glycation‐modified phycocyanin (UMPC) to stabilize a W/O/W Pickering emulsion for the codelivery of vitamin B12 (VB12) and vitamin E (VE). First, an inner water phase and oil phase containing polyglycerin polyricinoleate were homogenized to prepare a W/O emulsion. Subsequently, the W/O emulsion was homogenized with an outer water phase containing UMPC to obtain a W/O/W Pickering emulsion. A gel‐like inner phase emulsion with excellent storage and thermal stabilities was obtained under the condition that the W/O emulsion volume ratio was 80% and the UMPC was stabilized by 10 g kg−1. The double emulsion after loading VB12 and VE showed good encapsulation effect during the storage period, the encapsulation rate could reach more than 90%, it also showed excellent protection effect under long‐time storage and UV irradiation and the retention rate increased by more than 65%. In addition, the bioavailability of VB12 and VE significantly increased during simulated gastrointestinal digestion and reached 46.02% and 52.43%, respectively.These results indicate that the UMPC‐stabilized W/O/W Pickering emulsion is an effective carrier for the codelivery of hydrophilic and hydrophobic bioactive molecules and also provides a means for useful exploration of an efficient and stable emulsion system stabilized by biological macromolecules. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Implementing encapsulation techniques is pivotal in safeguarding bioactive molecules against environmental conditions for drug delivery systems. Moreover, the food‐grade nanocarrier is a delivery system and food ingredient crucial in creating nutraceutical foods. Nano α‐lactalbumin has been shown to be a promissory nanocarrier for hydrophobic molecules. Furthermore, the nanoprotein can enhance the tecno‐functional properties of food such as foam and emulsion. The present study investigated the nanostructured α‐lactalbumin protein (nano α‐la) as a delivery and controlled release system for bioactive molecules in a gastric‐intestinal in vitro mimic system.The nano α‐la was synthesized by a low self‐assembly technique, changing the solution ionic strength by NaCl and obtaining nano α‐la 191.10 ± 21.33 nm and a spherical shape. The nano α‐la showed higher encapsulation efficiency and loading capacity for quercetin than riboflavin, a potential carrier for hydrophobic compounds. Thermal analysis of nano α‐la resulted in a ΔH of −1480 J g−1 for denaturation at 57.44 °C. The nanostructure formed by self‐assembly modifies the foam volume increment and stability. Also, differences between nano and native proteins in emulsion activity and stability were noticed. The release profile in vitro showed that the nano α‐la could not hold the molecules in gastric fluid. The Weibull and Korsmeyer‐Peppas model better fits the release profile behavior in the studied fluids.The present study shows the possibility of nano α‐la as an alternative to molecule delivery systems and nutraceutical foods' formulation because of the high capacity to encapsulate hydrophobic molecules and the improvement of techno‐functional properties. However, the nanocarrier is not perfectly suitable for the sustainable delivery of molecules in the gastrointestinal fluid, demanding improvements in the nanocarrier. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The tribological properties of 19 commercial food products, grouped into six categories (yogurt, dressings, spreads, porridges, emulsified sauces, and syrups) were investigated in relation to their rheological (dynamic oscillatory shear test) and nutritional properties (fat, carbohydrate, and protein). A tribological system (a glass ball and three polydimethylsiloxane pins) generated the extended Stribeck curve, monitoring friction factors (f) over an extended range of sliding speed (v) (10−8 to 100 m/s). Tribological parameters (f, v) at four inflection points dividing the frictional regimes (X1, breakaway point between the static and kinetic regimes; X1–X2, boundary; X2–X3, mixed; X3–X4, hydrodynamic regimes) and the slope between X3 and X4 (s) were subjected to principal component analysis and hierarchical clustering on principal components, using rheological and nutritional parameters as quantitative supplementary variables. Tribological patterns were predominantly influenced by viscosity, viscoelasticity, yield stress, fat content, and the presence of particles (e.g., sugar, proteins, and fibers) and pasting materials (e.g., starches and modified starches). The 19 tribological patterns were classified into 3 clusters: low f and s for fat‐ and/or viscoelastic‐dominant foods (Cluster 1), low f and high s for food emulsions and/or those with low extent of shear‐thinning (Cluster 2), and high f at the boundary regime either for the most viscous foods or for those in the presence of particulates (Cluster 3). These results suggest that the compositional and rheological properties have a more profound impact on the classification of complex tribological patterns than the categories of food products. [ABSTRACT FROM AUTHOR]

In recent years, there has been a growing interest in regulating lipid digestion through the construction of various interfacial structures. In the present work, a series of complex interfacial structures were designed by combining Tween 80 in the aqueous phase and lecithin in the oil phase at different concentration ratios. The emulsification properties, the roles in regulating lipid digestion, and the interfacial dilatational rheological properties of the composite emulsifying systems were characterized. The results showed that the combination of Tween 80 and lecithin at different ratios could effectively modulate the rate of lipid digestion. The polyoxyethylene chains of Tween 80 formed a network, that provided a spatial obstacle for the adsorption of bile salts and lipases. Thus, Tween 80 significantly delayed the lipid digestion. The introduction of lecithin gradually replaced Tween 80 molecules at the interface, thus providing space for the adsorption of bile salts and lipases. In addition, as the ratio of lecithin concentration to Tween 80 increased, lecithin gradually became the dominant factor in the interfacial properties. As a result, the rate of lipid digestion was accelerated. Therefore, by compounding different ratios of lecithin and Tween 80, a series of emulsions with different lipid digestion rates were obtained. This research provides a basis for rationally designing food emulsions according to specific needs. [ABSTRACT FROM AUTHOR]

Double emulsion (DE) has recently attracted attention due to its ability to encapsulate hydrophilic and hydrophobic substances and controlled release properties. However, food-grade DE is prone to destabilization due to its complex structure, which makes practical application in the industries difficult. This study investigates the stabilization of DE containing ethanolic kenaf leaf extract using different concentrations of Pickering emulsifier mixture (PEM). PEM consists of sodium caseinate, tween-20, and beta-cyclodextrin at the fixed ratio of 57.9:27.6:14.5% (w/w/w). Key parameters such as droplet size, polydispersity index, creaming index, encapsulation efficiency, and droplet morphology were monitored during 5-week storage at 25 °C. All DE samples remained phase-stable and exhibited increasing viscosity throughout the storage. The droplets displayed a spherical shape, and functional group assessment indicated changes in the molecular interactions after ultrasonic emulsification. DE stabilized by 2.5% and 4.0% (w/w) PEM consistently maintained droplet size and distribution, achieving encapsulation efficiency exceeding 98%. Specifically, DE with 4.0% (w/w) PEM exhibited excellent resistance to pH changes. In conclusion, PEM-stabilized DE remained stable for up to 5 weeks at 25 °C, which facilitates the beneficial uses of double emulsion in food, cosmetic, and medical applications. [ABSTRACT FROM AUTHOR]

A reliable nanotechnological sensing strategy, based on an S,N-co-doped graphene quantum dot (GQD) platform, has been developed to distinctly detect two key variants of vitamin D3, specifically the free (VD3) and the nanoencapsulated form (VD3Ms). For this purpose, food-grade vitamin D3 micelles were self-assembled using a low-energy procedure (droplet size: 49.6 nm, polydispersity index: 0.34, ζ-potential: −33 mV, encapsulation efficiency: 90 %) with an innovative surfactant mixture (Tween 60 and quillaja saponin). Herein, four fluorescent nanoprobes were also synthesized and thoroughly characterized: S,N-co-doped GQDs, α-cyclodextrin-GQDs, β-cyclodextrin-GQDs, and γ-cyclodextrin-GQDs. The goal was to achieve a selective dual sensing strategy for free VD3 and VD3Ms by exploiting their distinctive quenching behaviors. Thus, the four nanosensors allowed the individual sensing of both targets to be performed (except α-CD-GQD for VD3Ms), but S,N-GQDs were finally selected due to selectivity and sensitivity (quantum yield, QY= 0.76) criteria. This choice led to a photoinduced electron transfer (PET) mechanism associated with static quenching, where differentiation was evidenced through a displayed 13-nm hypsochromic (blue) shift when interacting with VD3Ms. The reliability of this dual approach was demonstrated through an extensive evaluation of analytical performance characteristics. The feasibility and accuracy were proven in commercial food preparations and nutritional supplements containing declared nanoencapsulated and raw VD3, whose results were validated by a paired Student's t-test comparison with a UV-Vis method. To the best of our knowledge, this represents the first non-destructive analytical approach addressing the groundbreaking foodomic trend to distinctly detect different bioactive forms of vitamin D3, while also preserving their native nanostructures as a chemical challenge, thus providing reliable information about their final stability and bioavailability. [ABSTRACT FROM AUTHOR]

In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage ('chorizo'). Different characteristics of the new product were studied: the texture profile, color, nutritional value, lipid profile, vitamin E and thiobarbituric acid (TBA) and sensory qualities. The use of emulsions to replace the animal fat affected all color parameters, obtaining darker, less red and yellow products, which could impact the consumer's purchase intention. This replacement also altered the texture parameters, increasing or decreasing the hardness in comparison with the control sample. The cohesiveness, however, decreased in all cases, which meant that when the samples are cut for consumption, they disintegrated more than the traditional ones. The most relevant aspect for nutritional value is that the use of the new emulsions helped to reduce the total fat and energy value of the reformulated samples. The most significant aspect is that this reformulation helped to reduce the fat content—specifically, saturated fat—while increasing the content of Omega 3/6. The new formulas contained significant quantities of TBA and vitamin E when comparing them with the traditional product. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office 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.)

Wetted wires are a unique column internal with several advantages compared to spray and packed columns. These include near-perfect liquid distribution, extremely low pressure drops, and better heat or mass transfer due to droplet circulation. Currently, wetted-wire columns remain within the laboratory prototyping stage. The primary goal of this review is to present the current research on wetted-wire columns and to highlight the gaps that impede scale-up and commercialization. Initially, wetted-wire columns were proposed as an alternative to spray towers. However, wetted-wire columns occupy a space in between spray towers and packed columns. Therefore, wetted-wire columns should also be analyzed more like packed columns to increase the speed of technological translation. Wetted-wire column literature is presented by defining features (wire diameter, nozzle diameter, pitch, and material) and by performance indicators (operating range, pressure drop, hold-up, and separation efficiency). In addition, adjacent literature on wire-like structures is discussed. [ABSTRACT FROM AUTHOR]

The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional properties of proteins but also to enhance their bioactive potential in food systems. These interactions can be divided into covalent (chemical or irreversible) and non-covalent (physical or reversible) linkages. Mechanistically, CGA forms covalent bonds with nucleophilic amino acid residues of proteins by alkaline, free radical, and enzymatic approaches, leading to changes in protein structure and functionality, such as solubility, emulsification properties, and antioxidant activity. In addition, the protein–CGA complexes can be obtained by hydrogen bonds, hydrophobic and electrostatic interactions, and van der Waals forces, each offering unique advantages and outcomes. This review highlights the mechanism of these interactions and their importance in modifying the structural, functional, nutritional, and physiological attributes of animal- and plant-based proteins. Moreover, the potential applications of these protein–CGA conjugates/complexes are explored in various food systems, such as beverages, films and coatings, emulsion-based delivery systems, and so on. Overall, this literature review provides an in-depth overview of protein–CGA interactions, offering valuable insights for future research to develop novel protein-based food and non-food products with improved nutritional and functional characteristics. [ABSTRACT FROM AUTHOR]

Water droplets help life in nature survive, thrive, and evolve. With water droplet serving as one of the indispensable elements in the Internet of Things (IoT), many droplet‐oriented technologies, such as microfluidics, droplet manipulation, electrowetting, and energy harvesting, make rapid progress driven by material science, computer science, and medicine. Droplet‐based wearable devices are endowed with advantages such as flexibility, sensing ability, and automation for various parameter detection. Besides, the continuous exploration of droplet manipulation has led to the emergence of a wide variety of manipulation methods. Meanwhile, electrowetting that utilizes external fields modifying liquid–solid surfaces has found its applications in various areas, including droplet transportation, microfabrication, and healthcare. The energy generation from water droplets also presents exciting opportunities for the development of novel electricity generators. These approaches for droplet utilization underscore the immense potentials and versatilities of droplet‐based technologies in the IoT landscape. Hence, this mini review presents the fundamental droplet‐based technologies by summarizing their working mechanisms and methods, device structures, and applications. Given the challenges in materials, fabrication, and system integration, this review shows the overall development roadmap in terms of improved functionality and performance and highlights the opportunities toward multifunctional, self‐sustainable, and intelligent systems, which is called for IoT construction. [ABSTRACT FROM AUTHOR]

Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substances. However, it's poor stability has always been one of the main problems restricting its application in the food industry. For this reason, a heat-induced aggregate (HIA) of Maillard graft product of isomalto-oligosaccharides (IMO), as well as egg white protein (EWP), was used as hydrophilic emulsifier to improve the stability of W1/O/W2 emulsions. Moreover, gelatin was added into the internal aqueous phase (W1) to construct W1/O/W2 emulsion-gels system. The encapsulation efficiency of HIA-stabilized W1/O/W2 emulsions remained nearly unaltered, dropping by only 0.86%, significantly outperforming the conjugates and physical mixture of IMO and EWP in terms of encapsulation stability. The emulsion-gels system was constructed by adding 5% gelatin in the W1, and had the highest EE% and good salt and heat stability after 30 days of storage. This experiment provides guidance for improving the stability of W1/O/W2 emulsions system and its application in the package delivery of functional substances in the food field. [ABSTRACT FROM AUTHOR]

Lipid oxidation deteriorates the sensory and nutritional quality of food emulsions containing polyunsaturated fatty acids. Classically, different extraction solvents are used as a first step to measure lipid oxidation in emulsions. However, it is unclear how the applied extraction method influences the measured lipid oxidation values. In this work, we systematically examined the performance of common solvent mixtures such as chloroform, methanol, and hexane (or isooctane)–isopropanol on lipid extraction from emulsions stabilized with different emulsifiers (Tween 20 (T20), whey proteins, and pea proteins) and oxidation levels, and how this, in turn, affected the measured hydroperoxide concentrations. Chloroform–methanol was the most effective solvent (lipid yield >93 wt.%). When using hexane–isopropanol, extraction yields were consistently high for T20‐ and pea protein‐based emulsions (>60 wt.%), but in whey protein‐based emulsions, values as low as 26 wt.% were measured. In case of incomplete extraction, hydroperoxide concentrations measured by colorimetric methods need to be corrected for this effect. When using 1H NMR to assess lipid oxidation, the actual amount of extracted lipids is intrinsically taken into account. This highlights not only the importance of the extraction method in determining lipid oxidation in emulsions but also that of the actual analysis method. Practical application: This study highlights that the lipid extraction yield can vary depending not only on the emulsion composition (e.g., type of emulsifier) but also on the oxidative state of the emulsion and the extraction solvent used. If this is overlooked, errors can be made in the hydroperoxide determination. Although these effects can be corrected for, this is not standard procedure, which implies that awareness on this matter should be increased. It is also important to point out that depending on the solvent used, the different lipid classes (including various lipid oxidation products) may be extracted at different levels. Chloroform–methanol should be preferred for extraction of all lipid and lipid oxidation‐derived molecules, including aldehydes. [ABSTRACT FROM AUTHOR]

Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions. [ABSTRACT FROM AUTHOR]

The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS–GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS–GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food. [ABSTRACT FROM AUTHOR]

This study explored, for the first time, the chemical composition and in vitro antioxidant and antibacterial activities of a caper leaf essential oil (EO) emulsion for possible food applications as a natural preservative. The EO was extracted by hydrodistillation from the leaves of Capparis spinosa growing wild in the Aeolian Archipelago (Sicily, Italy) and exhibited a pungent, sulphurous odour. The volatile fraction of the emulsion, analysed by SPME-GC-MS, consisted of over 100 compounds and was dominated by compounds with recognised antibacterial and antioxidant properties, namely dimethyl tetrasulfide (18.41%), dimethyl trisulfide (12.58%), methyl isothiocyanate (7.97%), and terpinen-4-ol (6.76%). The emulsion was effective against all bacterial strains tested (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enterica subsp. enterica serovar Enteritidis, Pseudomonas fluorescens), with L. monocytogenes exhibiting the lowest minimum inhibitory concentration (MIC = 0.02 mg/mL) while E. coli had the highest (MIC = 0.06 mg/mL). The emulsion had a good DPPH (2,2-diphenyl-1-picrylhydrazine) radical scavenging activity that was dose-dependent and equal to 42.98% at the 0.08 mg/mL level with an IC50 value of 0.099 mg/mL. Based on the results, the caper leaf EO emulsion has the potential to be proposed as a natural alternative to chemical preservatives in the food industry. [ABSTRACT FROM AUTHOR]

Many foods are emulsions or dispersions containing lipids. The friction properties of foods are evaluated because they affect food texture and processability. Here, we evaluated the friction characteristics of 55 liquid or semisolid foods using a sinusoidal motion friction evaluation system to classify them based on friction dynamics. The contact surface was made to resemble a biological surface using agar gel, which exhibited a fractal structure, and the movement of the contact probe mimicked living movement by sinusoidal motion. The change in average friction coefficient (Δμ), static friction coefficient (Δμs) in a round trip, delay time (Δδ), and friction profile depended on the condition and rheological properties. Principal component analysis showed that all the friction parameters of Δμ, Δμs, Δδ, and the appearance ratio of the profile were involved in the principal components, Z1 and Z2 which are composite variables obtained by the contraction of many friction parameters in a principal component analysis. In addition, the foods were classified into three groups by cluster analysis using Z1 and Z2. The condition of the foods, rheological properties, and the presence or absence of lipids was the factors that defined each group. [ABSTRACT FROM AUTHOR]

Copyright of Iraqi Journal of Chemical & Petroleum Engineering is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) 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.)

Pickering emulsions (PEs) have garnered wide attention due to their high physical stability as bioactive carrier agents in the food industry. PEs are highly stable against coalescence due to the irreversible adsorption of particles forming a physical barrier at the oil-water interface between the droplets. As a sustainable alternative to conventional emulsifiers, there is an increasing interest in developing food-grade colloidal particles by forming PEs. Cellulose-based nanoparticles have proven to be efficient materials due to their renewable, biodegradable, non-toxic and controllable surface-active characteristics. Nanocellulose can be modified by various topochemical functionalization to modulate wettability and stimuli-responsive behaviour, endowing its vast potential as Pickering stabilisers for food applications. This review highlights the recent studies of protein functionalized nanocellulose for stabilising food PEs. We hope this review will assist in improving the performance and development of nanocellulose in PEs, which is vital for developing new functional foods and delivery systems. [ABSTRACT FROM AUTHOR]

Superhydrophobic surfaces have been extensively utilized due to their high hydrophobicity and anti-icing properties. Inspired by the shape of a cross flower, research has utilized circular arc curves and Bessel curves to design a cross flower structure model. Using 3D modeling software for modeling and 3D printing technology to prepare biomimetic microstructures in structural design. The structural shape of the microstructure before and after spray coating was detected using ultra depth of field and laser confocal microscopy. Using Ultra-Ever Dry as a low surface energy substance to alter the wettability of microstructure surfaces. Through surface wettability tests, droplet freezing, and droplet impact tests, the cross shaped biomimetic structure designed by the Bessel curve has a maximum droplet freezing time of 4193 s and a minimum droplet impact time of 9.81 ms. The experimental results indicate that the cross shaped biomimetic structure has good hydrophobicity and broad application prospects. [ABSTRACT FROM AUTHOR]

The thermocapillary-driven core release of double-emulsion droplets offers advantages such as simplicity in implementation and a broad range of applications, providing unique strengths in the field of core component release. However, the characteristics and mechanisms related to thermocapillary-driven core release were still unknown. This article employed the Volume of Fluid method to investigate the core release characteristics of double-emulsion droplets driven by thermocapillary. The range of Marangoni (Ma) numbers is from 10 to 500. The results indicate that effective control of the migration and release dynamics of double-emulsion droplets can be achieved through viscosity regulation, which induces the obvious difference between the two types of double-emulsion droplets. The regulation of both viscosity and surface tension is efficient in controlling the release type of the core. A phase diagram distinguishing between one-off and two-off release types is presented. Additionally, by characterizing dimensionless numbers, a formula for the characteristic release time of double-emulsion droplets is derived. The current study contributes to achieving precise control of double-emulsion droplets, expanding the scope of applications for double-emulsion droplets and establishing a fundamental groundwork for subsequent investigations into the release methods of double-emulsion droplets driven by thermocapillary. [ABSTRACT FROM AUTHOR]

Background Myrcene and cymene, aromatic monoterpenes found in plants and essential oils, possess distinctive aromatic qualities. However, their volatility and limited solubility pose challenges in precise handling and formulation. Meanwhile, nanoemulsions emerge as promising drug delivery systems, improving the bioavailability and stability of these active ingredients. Objective This article aimed to develop an HPLC method for the quantification of two monoterpenoids, p-cymene and myrcene, in nanoemulsions. Method The method used a Phenomenex® Synergi™ Fusion-RP column (150 mm × 4.6 mm id, 4 μm particle size) on an HPLC system with isocratic elution. The mobile phase was composed of acetonitrile and water (60:40, v/v) and was validated in terms of specificity, linearity, accuracy, precision, robustness, and selectivity. Results The method provided accurate and precise results with a correlation coefficient of 0.999 and RSD values of less than 2%. The method can be used for quality control of nanoemulsions containing these monoterpenoids and as a reference for future studies on their efficacy and stability. Conclusions The study demonstrates the feasibility of using HPLC for the quantification of monoterpenoids in nanoemulsions and its potential as a quality control tool for nanoemulsion-based drug delivery systems. Highlights The method's accuracy, precision, and reliability, as evidenced by high correlation coefficients and low RSD values, underscore its suitability for ensuring the consistent formulation of these monoterpenoid-containing nanoemulsions, while also serving as a reference point for future research endeavors in this field. [ABSTRACT FROM AUTHOR]

Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein–fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage. [ABSTRACT FROM AUTHOR]

This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-scanning electron microscopy results showed that OTF—GA complexes effectively adsorbed on the oil–water interface, generating spatial hindrance to inhibit droplet coalescence. The texture analysis also proved that OTF—GA complexes endowed oleogel-in-water Pickering emulsion with preferable springiness (0.49 ± 0.03 mm), chewiness (0.43 ± 0.07 mJ), and adhesion (0.31 ± 0.01 mJ). By exploring the coalescence stability, droplet size, and rheological properties of OTF—GA complexes–stabilized oleogel-in-water Pickering emulsion (OGPE), the higher coagulation stability, larger average droplet size (46.22 ± 0.08 μm), and stronger gel strength were observed. The microrheological results also exhibited stronger attraction between the OGPE droplets, a more pronounced solid-like structure, and a slower speed of movement than OTF-stabilized oleogel-in-water Pickering emulsion (OPE). Meanwhile, OGPE significantly enhanced the extent of lipolysis, stability, and bioaccessibility of curcumin, suggesting that it possessed superior performance as a delivery system for bioactive substances. This project provided adequate theoretical references for protein–polysaccharide complexes–stabilized oleogel-in-water Pickering emulsion, and contributed to expanding the application of oleogel-in-water Pickering emulsion in the food industry. [ABSTRACT FROM AUTHOR]

Continuous ceramic membrane emulsification is a promising and scalable technique to prepare water‐in‐heavy oil (W/O) emulsions. The droplet size of W/O emulsions is comprehensively influenced by phase parameters, operational parameters, and membrane parameters, which collectively impact the forces acting on water droplets. In this work, a droplet size prediction model involving multiple factors is established. The forces are analyzed by considering the influence of transmembrane pressure and the viscosity ratio between the dispersed and continuous phases, which are not well considered by current researchers. Additionally, the effects of pore size, crossflow velocity, temperature, and transmembrane pressure were experimentally verified. The experimental results show a high degree of agreement with the predictions. Also, based on the relaxation time difference in oil and water, magnetic resonance imaging was used for the first time to assess the stability of W/O emulsions which was found to be stable for 4 months. [ABSTRACT FROM AUTHOR]

Japanese Brown (JBR) cattle have moderately marbled beef compared to the highly marbled beef of Japanese Black (JBL) cattle; however, their skeletal muscle properties remain poorly characterized. To unveil interbreed metabolic differences over the previous results, we explored the metabolome network changes before and after postmortem 7-day aging in the trapezius muscle of the two cattle breeds by employing a deep and high-coverage metabolomics approach. Using both capillary electrophoresis (CE) and ultra-high-performance liquid chromatography (UHPLC)–Fourier transform mass spectrometry (FT/MS), we detected 522 and 384 annotated peaks, respectively, across all muscle samples. The CE-based results showed that the cattle were clearly separated by breed and postmortem age in multivariate analyses. The metabolism related to glutathione, glycolysis, vitamin K, taurine, and arachidonic acid was enriched with differentially abundant metabolites in aged muscles, in addition to amino acid (AA) metabolisms. The LC-based results showed that the levels of bile-acid-related metabolites, such as tauroursodeoxycholic acid (TUDCA), were high in fresh JBR muscle and that acylcarnitines were enriched in aged JBR muscle, compared to JBL muscle. Postmortem aging resulted in an increase in fatty acids and a decrease in acylcarnitine in the muscles of both cattle breeds. In addition, metabolite set enrichment analysis revealed that JBR muscle was distinctive in metabolisms related to pyruvate, glycerolipid, cardiolipin, and mitochondrial energy production, whereas the metabolisms related to phosphatidylethanolamine, nucleotide triphosphate, and AAs were characteristic of JBL. This suggests that the interbreed differences in postmortem trapezius muscle are associated with carnitine/acylcarnitine transport, β-oxidation, tricarboxylic acid cycle, and mitochondrial membrane stability, in addition to energy substrate and AA metabolisms. These interbreed differences may characterize beef quality traits such as the flavor intensity and oxidative stability. [ABSTRACT FROM AUTHOR]

The object of the study is the content of antioxidants and the induction period of accelerated oxidation under simulated conditions of the lipid component of the emulsion system. The way to solve the problem of developing compositions of oxidation-stable emulsion systems based on nutritionally valuable oils, in particular hemp oil, by adding natural physiologically active antioxidants is considered. The research is relevant in the context of finding effective storage methods and extending the shelf life of products using hemp oil. The feature of the work lies in determining the influence of the composition of emulsion systems based on hemp oil on chemical oxidation during storage. The content of stabilizers in the hemp oil emulsion system (lecithin – 0.8...1.0 %; xanthan gum – 0.0...0.1 %) is proposed, which is effective in the inhibition of oxidative spoilage. The content range of β-carotene (0.012 %) in model emulsion systems is outlined, the addition of which increases the induction period of accelerated lipid oxidation by 1.58...2.08 times. The peroxide value of the lipid component of the emulsion system during storage at different temperature conditions (0...15 °C) and during different storage periods (15...60 days) was studied. The results of the study confirm the significant influence of the composition of emulsion systems on the chemical oxidation of the lipid component, which is important for ensuring the quality and stability of food, pharmaceutical and cosmetic products. An applied aspect of the obtained scientific result is the possibility of modeling the composition of emulsion systems based on valuable hemp oil depending on the ratio of polyfunctional antioxidants of the oil component. [ABSTRACT FROM AUTHOR]

Cloud seeding experiments for modifying clouds and precipitation have been underway for nearly a century; yet practically all the attempts to link precipitation enhancement or suppression to the presence of seeding materials within clouds remain elusive. In 2019, the Cloud–Aerosol Interaction and Precipitation Enhancement Experiment (CAIPEEX) investigated residuals of cloud hydrometeors in seeded and non-seeded clouds with an airborne mini aerosol mass spectrometer (mAMS). The mAMS was utilized in conjunction with a counterflow virtual impactor (CVI) inlet with a cutoff diameter size of approximately 7 µ m. The evaporated cloud droplets from the CVI inlet as cloud residuals were evaluated through the mAMS. The chlorine (Cl) associated with hygroscopic materials, i.e. calcium chloride (CaCl 2) and potassium (K), which serve as the oxidizing agents in the flares, is found in relatively higher concentrations in the seeded clouds compared to the non-seeded clouds. In convective clouds, Cl and K as cloud residuals were found even at a vertical distance of 2.25 km from the cloud base. Major findings from the seeding impact are an increase in the number concentration of small (< 20 µ m) droplets and an indication of raindrop formation at 2.25 km above the cloud base. It is demonstrated that the seed particle signature can be traced inside clouds along with the microphysical impacts. [ABSTRACT FROM AUTHOR]

Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, their fortification with different nutrients or healthy ingredients with the aim of improving plant-based health potential is actually gaining importance in the food industry. For this reason, the aim of the present investigation was the preparation of a healthy Brazil nut beverage enriched with Opuntia stricta var. dillenii pulp green extracts (ODPs), in order to produce a healthy plant-based beverage with improved nutritional characteristics. The microstructural characterization of the Brazil nut beverage, its stability during cold storage for up to 24 days at 5 °C, the composition of bioactive compounds provided via ODP extract (betalains and phenolic compounds), and their antioxidant activity were evaluated in this study. Green ODP extracts (0.5 and 1 g/100 g beverage) were added to a standardized Brazil nut beverage (reduced fat beverage). The characterization of the bioactive composition (betalains and phenolic compounds) of the elaborated beverage was achieved via HPLC (UV-vis and MS-QT of detection), and the antioxidant activity measurements via ORAC were also carried out. Optical microscopy, particle size, and Z potential analysis was conducted to characterize the structure of the Brazil nut beverages as food emulsions in which ODP extract was added. Most of the bioactive compounds from the green ODP extract added to the beverages showed good retention and remained stable throughout the 24 days of storage at 7 °C, with encapsulation efficiencies ranging from 98.34% to 92.35% for betalains and from 93.67% and 81.20% for phenolic compounds. According to the results of this study, Brazil nut beverage seems to be a healthy and efficient food emulsion system to encapsulate ODP extract rich in betalains and phenolic compounds, with high antioxidant activity, making possible the development of a Brazil nut beverage with improved health potential. [ABSTRACT FROM AUTHOR]

This study investigated the effects of Trachyspermum copticum essential oil nanoemulsion (TCEO-NE) coating on chemical, microbial and sensory changes of Oncorhynchus aguabonita fillets during storage at 4 ℃. The components of T. copticum EO were identified using gas chromatography-mass spectrometry. TCEO-NE was prepared by ultrasonic method and its properties were determined. Fresh O. aguabonita fillets were immersed in TCEO-NE and stored at 4 ℃. Chemical (pH, TVB-N, peroxide and TBARS), microbiological (total aerobic mesophilic bacteria, psychrotrophs, Enterobacteriaceae, lactic acid bacteria and Staphylococcus aureus) and sensory analyses (color, odor and taste) of fish fillets were evaluated on days 0, 2, 4, 6, 8 and 11. Thymol, limonene, and alpha-terpinene were the major compounds in T. copticum EO. The droplet size of TCEO-NE was 127.6 nm and PDI was 0.210. The control group exceeded the peroxide limit on day 6, while TCEO-NE 500.00 and 666.66 did so on day 8. The TBARS value in fish fillets was 0.57 mg MDA/kg on day zero which reached 4.76 mg MDA/kg in the control group and 2.90 mg MDA/kg in TCEO-NE 666.66 after 11 days at 4 ℃. Aerobic mesophilic count in the control group exceeded the permissible level on day 6 and, in TCEO-NE 500.00 and 666.66, on day 8, therefore the shelf life of fish fillets was improved by two days. On the grounds of the favorable properties of TCEO-NE and its positive effects on chemical, microbial and sensory changes in fish fillets, it can be used as a natural food additive. [ABSTRACT FROM AUTHOR]

Nanocomposites are a promising material for the stabilization and rheology modification of food emulsions due to their unique physicochemical properties. The effects of storage time and temperature on the rheological and stability properties of Bambara groundnut starch-soluble dietary fiber nanocomposite (STASOL) stabilized emulsions were evaluated. Emulsions were formulated with orange oil (30%), water (50%) and STASOL (20%). The backscattering profile of emulsions stored at 5 and 45 °C showed the least and most separation between scans, respectively. On day 20, the emulsions stored at 45 °C had completely separated into two layers. The viscosity of emulsions stored at 20 and 45 °C decreased after the third day while that of emulsions stored at 5 °C had significantly (p < 0.05) decreased after nine days. Time and temperature both played a major role in the destabilization of emulsions, with those stored at 5 and 45 °C showing the least and most destabilization over time, respectively. [ABSTRACT FROM AUTHOR]

Driven by the trend toward sustainable foods, insoluble fiber particles from by-products have attracted interest as Pickering stabilizers. In this work, the relationship between particle/structural properties and emulsion-stabilizing properties of ultrasonic autoclaving alkaline-treated insoluble soybean fiber (ISF) from okara as a novel stabilizer and the stability of ISF-stabilized emulsions under different environmental conditions were investigated. The results showed that when the contact angle of ISF was close to 90° and the structural looseness of ISF and the interaction between ISF were at moderate levels, the ISF-stabilized emulsions exhibited relatively high stability against creaming and ISF particle deposition. The ISF-stabilized oil droplets existed in well-dispersed and aggregated forms, and the latter was formed by the simultaneous adsorption of a large number of oil droplets onto the multi-branched clustered ISF. After heating at 85 °C for 30 min or treatment with 100 mM NaCl or pH 5, the emulsions maintained good anti-creaming stability and long-term storage stability. Analysis of the microstructure, elastic modulus G', and ζ-potential of the emulsions indicated that the aforementioned stable oil droplet aggregates and the gel-like network structure played a major role in the stabilization of the emulsions, while the electrostatic repulsion played a minor role. This study provides a theoretical basis for the application of ISF from okara in food emulsion formulations. [ABSTRACT FROM AUTHOR]

Coalescence-induced droplet jumping holds great potential for applications such as water harvesting, self-cleaning, and the thermal management of electronic devices. This study investigates the impact of the droplet's initial position on coalescence-induced jumping on superhydrophobic surfaces with micropillar arrays. Numerical simulations are conducted to examine the differences in droplet jumping at various initial positions with uniform and nonuniform micropillar distributions, and the effects of the droplet's initial position on its velocity and pressure distribution are analyzed. The findings indicate that altering the initial position produces an asymmetric distribution of the high-pressure region at the droplet's base and the pressure at the solid–liquid contact surface during the contraction of the liquid bridge. This asymmetry allows the droplet to jump away from the surface with both vertical and horizontal components of velocity, and to be transported in the horizontal direction. Furthermore, numerical simulations with various initial droplet positions and radii demonstrate that the direction of the horizontal jumping velocity is influenced by both the offset distance and the direction of the initial droplet position, and that the impact of the initial position decreases as the relative size of the droplet with respect to the micropillars increases. The droplet jumping velocity, direction, and horizontal transport distance can be controlled by adjusting the initial droplet position and size. This work reveals the mechanism of coalescence-induced droplet jumping on superhydrophobic surfaces with micropillar arrays and provides an important reference for practical applications. [ABSTRACT FROM AUTHOR]

This text provides an overview of hydrocolloids and their applications in the food industry. Hydrocolloids are substances used for gelling, thickening, and stabilizing food products. They can be derived from various sources such as plants, animals, and microbial metabolism. Hydrocolloids have functional properties that improve the texture and stability of food, and they can also be used to reduce salt, fat, and glycemic index in food products. The text explores specific examples of hydrocolloids, such as konjac glucomannan, and their effects on starch gelatinization and retrogradation in bread. It also discusses the potential use of hydrocolloids in fat replacement, encapsulation of bioactive substances, and intelligent packaging. The text concludes by highlighting the need for further research in this field. [Extracted from the article]

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Edible coatings are used to extend the shelf life of various fruit, including bananas (Musa from the Musaceae family). After harvest, bananas reach the ripening and subsequent senescence phase. During senescence, the quality of the fruit deteriorates as it takes on a brown color and the tissue becomes soft. To extend the shelf life of such a fruit, effective methods to delay ripening are required. In this study, an alginate-based emulsion, i.e., an oil-in-water emulsion of lemongrass essential oil in alginate, was used to combine the mechanical properties of hydrocolloids with the water barrier properties of the oil phase. The emulsion was sprayed onto the whole fruit with an airbrush, and calcium chloride was added to promote gelling of the alginate. Compared to the uncoated fruit, coated bananas remained uniform in appearance (peel color) for longer, showed less weight loss, had a delay in the formation of total soluble solids, and in the consumption of organic acids. The shelf life of the coated fruit was extended by up to 11 days, at least 5 days more than uncoated bananas. Overall, the proposed coating could be suitable for reducing the global amount of food waste. [ABSTRACT FROM AUTHOR]

The effects of the agitation conditions and headspace‐to‐emulsion volume ratio on lipid oxidation in emulsions can be considerable, but have not been systematically investigated yet. In the current paper, lipid oxidation was monitored in model oil‐in‐water (O/W) emulsions at pH 4.0 and 25°C in the presence of 200 μM iron sulfate. The formation of primary (conjugated dienes and hydroperoxides) and secondary (p‐anisidine value and TBARS) oxidation products confirmed that using rotating or shaking devices doubled the rate of oxidation product formation compared to a non‐agitated system, as a result of enhanced oxygen transfer. Furthermore, we found that a higher headspace‐to‐emulsion volume ratio at least doubled the rate of lipid oxidation due to a higher amount of oxygen available per mass of oil, which is in agreement with the kinetics of the reaction. This indicates that the variation in literature data on lipid oxidation in emulsions can be attributed to differences in mixing conditions and volume ratios. These factors are crucial and should be reported systematically along with the agitation conditions, and sampling method. This will enable a better comparison of literature information. [ABSTRACT FROM AUTHOR]

Abstract The present study was designed to explore the potential of fenugreek and flaxseed polysaccharide‐based edible coatings to enhance the postharvest storage life of apple fruit. The experimental plan involved the preparation of five different coating formulations, which were subsequently applied to the fruit. The coated fruit was then stored at a temperature of 25 ± 2°C for a duration of 35 days. The effects of these coatings on physicochemical and biochemical attributes (weight loss, firmness, acidity, pH, sugar content, antioxidant activity, microbial growth, and sensory properties) of coated and uncoated samples were evaluated at regular intervals: 0, 7, 14, 21, 28, and 35 days of storage. The experimental results revealed a significant difference (p ≤ .05) in the physicochemical parameters of uncoated and coated apple at different storage times. The coated apple fruits showed significantly (p ≤ .05) lower weight loss, pH, total sugars, total soluble solids, and maximum retention of ascorbic acid, firmness, acidity, and antioxidant contents, leading to enhanced organoleptic properties. The application of edible coatings extended the shelf‐life of the apples by inhibiting microbiological spoilage without substantial impact on sensory and nutritional properties. Based on these results, it is concluded that the edible coating formulation labeled T1 (containing 2.5 g fenugreek polysaccharide and 1.5 g flax polysaccharide) effectively preserved the valuable physicochemical and organoleptic characteristics of the apple fruit throughout the storage period.

BACKGROUND: Developing the stable and healthy emulsion-based food is in accord with the needs of people for health. In the present study, acidification at pH 3.0 of peanut polysaccharide (APPSI) was employed to regulate its conformation and further improve its advantages in preparing oil-in-water emulsion. RESULTS: The results indicated that acidification induced conversion of PPSI aggregates into linear chains. Increasing concentration promoted formation of cross-linked network structure shown in transmission electron microscopy images. Consequently, the viscosity, yield stress, storage modulus and flow activation energy significantly increased, further fabricating gel structure. Moreover, aggregation behavior suggested that more exposed proteins were involved in gel structure, thereby forming many hydrophobic cores as verified by fluorescence spectroscopy of pyrene. Afterwards, emulsion characteristics indicated that APPSI produced strong and thick steric hindrance around oil droplets and the coil-like interweaved chains locked the continuous phase, bringing strong elasticity and resistance to stress and creaming. Meanwhile, the lower fatty acid in APPSI-emulsion was released after simulated gastrointestinal digestion, mainly as a result of the high retention ratio of emulsion droplets. Furthermore, the elastic and viscous Lissajous curves suggested that the structure strength of APPSI-emulsion was similar to that of the salad dressing within the strain 53.22%. CONCLUSION: The conformation of PPSI after acidification at pH 3.0 was suitable for preparing the stable emulsion. The obtained emulsion could resist digestion and maintain a strong structure, comprising a cholesterol-free and low-fat salad dressing substitute. [ABSTRACT FROM AUTHOR]

BACKGROUND: The use of high internal-phase Pickering emulsions in the food industry is widespread due to their excellent stability and special rheological properties. Proteins are often used as food-grade Pickering stabilizers due to their safety and nutritious properties. Nowadays, the development and efficient utilization of novel proteins as Pickering stabilizers has become a new challenge. RESULTS: Phycocyanin complexes with small-molecule sugars (SMS), formed as a result of non-thermal interactions, can serve as stabilizers for high internal-phase Pickering emulsions. The addition of SMS-enabled gel-like emulsions significantly reduced the amount of emulsifier used. When the SMS was sorbitol, the emulsion had excellent elastic properties and self-supporting ability and was stable during long-term storage, when subjected to centrifugation, and under different temperature conditions. The fluorescent property of phycocyanin was utilized to investigate the formation mechanism of the emulsion. Small-molecule sugars were able to form 'sugar-shell' structures on the surface of proteins to enhance the structural stability of proteins. Phycocyanin-SMS-stabilized emulsions provided superior protection for photosensitive and volatile substances. The retention rates of trans-resveratrol and n-hexane increased by 384.75% and 30.55%, respectively. CONCLUSION: These findings will encourage the development of proteins that stabilize Pickering emulsions. They will also provide new ideas for protecting photosensitive and volatile substances. [ABSTRACT FROM AUTHOR]

Frequent oil spill accidents and the discharge of oily wastewaters cause significant threats to the marine ecological systems and human health. Herein, a CuS microspheres-based superhydrophobic paper (CuS SP) has been prepared with the photothermal property for efficient oil/water separation and emulsions. To increase the durability, polydopamine is introduced to cellulosic fibers of the filter paper via the self-assembly of dopamine. The CuS SP exhibits a water contact angle of 150.5° and an oil contact angle of ~ 0°, displaying excellent superhydrophobicity and superoleophilicity. Also, the CuS SP possesses excellent chemical resistance, thermal stability, mechanical durability, and self-cleaning property. More importantly, the maximum surface temperature of the CuS SP can reach about 54.6 °C after 100 s under one sunlight irradiation (1.0 kW m−2), and it remains at about 54 ℃ even after 10 cyclic tests with light on and off. The separation flux of CCl4 can be increased by about 14.3% under one sunlight irradiation by using the CuS SP when compared with that without sunlight irradiation. Although the photothermal effect has no obvious influence on the separation efficiency, the CuS SP still shows a high separation efficiency (> 99%) for CCl4/water mixture under 15 cyclic separation tests with/without sunlight irradiation. Besides, in situ experimental observations for the separation of oil-in-water emulsions have been investigated with the CuS SP by using an optical microscopy, and the possible mechanisms for the separation of oil-in-water emulsions are discussed. Thus, the as-prepared CuS SP shows great potentials in the fields of self-cleaning, and the separation of oil/water mixtures and emulsions. [ABSTRACT FROM AUTHOR]

[Display omitted] Plant protein ingredients from similar sources can vary in functionality not only because of compositional differences, but also because of differences in their structure depending on their processing history. It is essential to understand these distinctions to develop novel food emulsion using plant proteins. It is hypothesized that differing interfacial properties can be attributed to their structures, aggregation, and colloidal states. The adsorption behavior of a commercial protein isolate, homogenized or non-homogenized, was compared to a mildly extracted isolate to evaluate the effect of aggregation state and structural differences. After characterization of the particle size and protein composition, the interfacial properties were compared. Atomic force microscopy provided evidence of interfaces packed with protein oligomers regardless of the treatment. Differences in adsorption kinetics and interfacial shear rheology depending on oil polarity suggested different interfacial structures. A polydisperse mixture of protein oligomers resulted in increased rearrangements and protein-protein interactions at the interface. Homogenization of commercial proteins resulted in a lower interfacial tension and less elastic interfaces compared to those of native proteins due to the presence of larger aggregates. This study highlights how the interfacial properties can be related to the protein aggregation state resulting from differences in processing history. [ABSTRACT FROM AUTHOR]

[Display omitted] The solid fraction of the substrate is expected to influence the bouncing behavior of an impinging droplet, thereby affecting spreading and contact time. Hence, it should be possible to alter the velocity and pressure distribution of impacting droplet, and also affect the impact velocity for droplet penetration right upon impact. We systematically investigate the impact dynamics of water droplets on pillared hydrophobic surfaces with different solid fractions using phase-field simulations. The velocity and pressure distributions of impacting droplets on pillared hydrophobic surfaces with varied Weber numbers and solid fractions are studied. In addition, the influences of the solid fraction on the bouncing behaviors of the impinging droplet, such as the maximum wetting spreading, the maximum impacting depth, and the contact time, are also investigated to further understand the impact event. We show that a three-peak pressure profile appears on the top of the pillared hydrophobic surface during droplet impact by varying the solid fraction of the surface. The first peak is generated by the impact of the droplet itself, while the second peak arises from the droplet recoil impact associated with the dynamic properties of the jet. Moreover, we identify a hitherto unknown third pressure peak related to the hydrodynamic singularity that emerges due to the convergence of the fluid during the droplet rebound. This solid fraction-dependent impacting behavior reveals the intricate interplay between droplet dynamics and the underlying surface characteristics, providing valuable insights into the design and optimization of micro/nano structured hydrophobic surfaces for various applications. [ABSTRACT FROM AUTHOR]

Oil/water separation processes have garnered significant global attention due to the quick growth in industrial development, recurring chemical leakages, and oil spills. Hence, there is a significant demand for the development of inexpensive superwetting materials in an eco-friendly manner to separate oil/water mixtures and emulsions. In this study, a superwetting melamine sponge (SMS) with switchable wettabilities was prepared by modifying melamine sponge (MS) with sodium dodecanoate. The as-prepared SMS exhibited superhydrophobicity, superoleophilicity, underwater superoleophobicity, and underoil superhydrophobicity. The SMS can be utilized in treating both light and heavy oil/water mixtures through the prewetting process. It demonstrated fast permeation fluxes (reaching 108,600 L m−2 h−1 for a light oil/water mixture and 147,700 L m−2 h−1 for a heavy oil/water mixture) and exhibited good separation efficiency (exceeding 99.56%). The compressed SMS was employed in separating surfactant-stabilized water-in-oil emulsions (SWOEs), as well as surfactant-stabilized oil-in-water emulsions (SOWEs), giving high permeation fluxes (reaching 7210 and 5054 L m−2 h−1, respectively). The oil purity for SWOEs' filtrates surpassed 99.98 wt% and the separation efficiencies of SOWEs exceeded 98.84%. Owing to their remarkable capability for separating oil/water mixtures and emulsions, eco-friendly fabrication method, and feasibility for large-scale production, our SMS has a promising potential for practical applications. [ABSTRACT FROM AUTHOR]

The present study was designed to explore the potential of fenugreek and flaxseed polysaccharide‐based edible coatings to enhance the postharvest storage life of apple fruit. The experimental plan involved the preparation of five different coating formulations, which were subsequently applied to the fruit. The coated fruit was then stored at a temperature of 25 ± 2°C for a duration of 35 days. The effects of these coatings on physicochemical and biochemical attributes (weight loss, firmness, acidity, pH, sugar content, antioxidant activity, microbial growth, and sensory properties) of coated and uncoated samples were evaluated at regular intervals: 0, 7, 14, 21, 28, and 35 days of storage. The experimental results revealed a significant difference (p ≤.05) in the physicochemical parameters of uncoated and coated apple at different storage times. The coated apple fruits showed significantly (p ≤.05) lower weight loss, pH, total sugars, total soluble solids, and maximum retention of ascorbic acid, firmness, acidity, and antioxidant contents, leading to enhanced organoleptic properties. The application of edible coatings extended the shelf‐life of the apples by inhibiting microbiological spoilage without substantial impact on sensory and nutritional properties. Based on these results, it is concluded that the edible coating formulation labeled T1 (containing 2.5 g fenugreek polysaccharide and 1.5 g flax polysaccharide) effectively preserved the valuable physicochemical and organoleptic characteristics of the apple fruit throughout the storage period. [ABSTRACT FROM AUTHOR]

Reducing the use of stabilizers is one of the main challenges in food emulsions, especially for beverages. This work aimed to produce oleogel-structured nanoemulsions (NEs) without additional surfactants. Lecithin-stearic acid (LSa) and lecithin-sorbitan tristearate (LSt) oleogels formed stable NEs under optimized sonication conditions. Microscopy and rheometry revealed that the presence of self-assembled fibrous networks (SAFiNs) in both dispersed and continuous phases provided steric stabilization to NEs. Lecithin acted as crystal habit modifier of SAFiNs and facilitated their phase partitioning. Notably, the short fibers of LSt showed better emulsifying efficiency than the long fibers of LSa. Curcumin release studies under simulated gastrointestinal conditions demonstrated that SAFiNs affect the release capabilities of NEs. Polydispersity index, zeta potential and oil syneresis data showed that the emulsions are stable for six months. Moreover, NEs showed thermal stability upon curcumin release at 25 and 50 °C. These results suggest that the developed oleogel-based NEs are suitable for the delivery of bioactive agents for beverages and other food applications. [ABSTRACT FROM AUTHOR]

Casein is known as a source of bioactive peptides. In this study, the effects of mayonnaise enrichment with casein hydrolyzates on the oxidation process during 6 months were investigated. For this purpose, mayonnaise (≈60% oil) was treated with casein hydrolyzates and encapsulated casein hydrolyzates at concentrations of 100 and 200 ppm and compared with synthetic antioxidants (TBHQ). The results showed that the addition of casein hydrolyzates decreased the oxidation (peroxide, thiobarbituric acid, anisidine, and Totox indices) with a positive dose-response from 100 to 200 ppm. At similar concentrations, samples containing encapsulated casein hydrolyzates performed better than nonencapsulated casein hydrolyzates in retarding the oxidation and were able to compete with TBHQ. The results of scanning electron microscopy (SEM) also showed an improvement in the structure of samples containing encapsulated casein hydrolyzates. Therefore, the use of encapsulated casein hydrolyzates as natural antioxidants is recommended in functional foods and food emulsions such as mayonnaise. [ABSTRACT FROM AUTHOR]