Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion

Sodium caseinate (SC) is widely used as a biological macromolecular emulsifier in oil-in-water (O/W) emulsions. However, the SC-stabilized emulsions were unstable. High-acyl gellan gum (HA) is an anionic macromolecular polysaccharide that improves emulsion stability. This study aimed to investigate the effects of HA addition on the stability and rheological properties of SC-stabilized emulsions. Study results revealed that HA concentrations >0.1 % could increase Turbiscan stability, reduce the volume average particle size, and increase the zeta-potential absolute value of the SC-stabilized emulsions. In addition, HA increased the triple-phase contact angle of SC, transformed SC-stabilized emulsions into non-Newtonian fluids, and effectively inhibited the movement of emulsion droplets. The effect of 0.125 % HA concentration was the most effective, allowing SC-stabilized emulsions to maintain good kinetic stability over a 30-d period. NaCl destabilized SC-stabilized emulsions but had no significant effect on HA-SC emulsions. In summary, HA concentration had a significant effect on the stability of SC-stabilized emulsions. HA altered the rheological properties and reduced creaming and coalescence by forming a three-dimensional network structure, increasing the electrostatic repulsion of the emulsion and the adsorption capacity of SC at the oil-water interface, and thereby improving the stability of SC-stabilized emulsions during storage and in the presence of NaCl.

Demulsification of water-in-oil emulsions stabilized with glycerol monostearate crystals

HYPOTHESIS

Colloidal particles can be used to generate water-in-oil (W/O) emulsions resistant against coalescence. Demulsification is possible with addition of low molecular weight surfactants to the emulsion continuous oil phase. Whether surfactants demulsify particle-stabilized W/O emulsions depends on their ability to modify the wettability of interfacially-bound particles.

EXPERIMENTAL

Crystals of glycerol monostearate (GMS) were prepared followed by water addition to generate GMS-stabilized W/O emulsions. The surfactants sorbitan monooleate (SMO), sorbitan monolaurate (SML), citric acid esters of monoglycerides (CITREM), sorbitan trioleate (STO), propylene glycol monolaurate (PgML), and polyglycerol polyricinoleate (PGPR) were added to the emulsion oil phase. Emulsion microstructure was characterized by light microscopy and cryo-scanning electron microscopy. Surfactant activity and crystal wetting were characterized by interfacial tension and three-phase contact angle measurements. Salt release from within the emulsions was used to assess demulsifier efficacy.

FINDINGS

Emulsions stabilized by platelet-like GMS crystals were generated. Of the six surfactants, SMO, SML, and CITREM were effective demulsifiers whereas STO, PgML, and PGPR were ineffective. The former three sufficiently modified the wettability of GMS crystals on the droplet surface, as they adsorbed to both the oil-water interface and GMS crystal surface. Emulsion destabilization was associated with faster NaCl release from the emulsion internal phase.

Enhancing the stability of lutein emulsions with a water-soluble antioxidant and a oil-soluble antioxidant

Lutein is critical for protecting the eye against light damage. The low solubility and high sensitivity of lutein to environmental stresses prevent its further application. The hypothesis is that the combination of one water-soluble antioxidant and one oil-soluble antioxidant will be beneficial to improve the stability of lutein emulsions. A low-energy method was performed to prepare lutein emulsions. The combination of a lipid-soluble antioxidant (propyl gallate or ethylenediaminetetraacetic acid) and a water-soluble antioxidant (tea polyphenol or ascobic acid) were investigated for improving the lutein retention rates. It was shown that the highest lutein retention rate was achieved by using propyl gallate and tea polyphenol, 92.57%, at Day 7. It was proven that the lutein retention rates of emulsions with propyl gallate and tea polyphenol were 89.8%, 73.5% and 55.2% at 4 °C, 25 °C and 37 °C, respectively, at Day 28. The current study is helpful to prepare for the further application of lutein emulsions for ocular delivery.

Structural diversity, fermentation production, bioactivities and applications of triterpenoids from several common medicinal fungi: Recent advances and future perspectives

Medicinal fungi are beneficial to human health and it reduces the risk of chronic diseases. Triterpenoids are polycyclic compounds derived from the straight-chain hydrocarbon squalene, which are widely distributed in medicinal fungi. Triterpenoids from medicinal fungal sources possess diverse bioactive activities such as anti-cancer, immunomodulatory, anti-inflammatory, anti-obesity. This review article describes the structure, fermentation production, biological activities, and application of triterpenoids from the medicinal fungi including Ganoderma lucidum, Poria cocos, Antrodia camphorata, Inonotus obliquus, Phellinus linteus, Pleurotus ostreatus, and Laetiporus sulphureus. Besides, the research perspectives of triterpenoids from medicinal fungi are also proposed. This paper provides useful guidance and reference for further research on medicinal fungi triterpenoids.

Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility

Lycopene-loaded emulsions were formulated with whey protein isolate (WPI) covalently modified with high methoxylated pectin (HMP) or/and chlorogenic acid (CA) prepared by dry heating or/and alkali grafting. Covalent WPI products were confirmed by SDS-PAGE and degree of graft/CA binding equivalent values. The α-helix and β-sheet percentage, surface hydrophobicity and fluorescence intensity of WPI decreased significantly (p < 0.05) upon binding. Both binary and ternary complexes enhanced the stability of the emulsions, and lycopene retained more after UV irradiation, thermal treatment, storage, compared with emulsions stabilized by WPI, with the best protection by both ternary complexes. In vitro simulated digestion results showed that free fatty acids were released in the order of WPI > WPI-HMP > WPI-CA > WPI-HMP-CA ≈ WPI-CA-HMP. Bio-accessibility analysis showed the same trend as the fatty acid release rate. These results may provide a theoretical basis for applications of conjugating protein with polysaccharide or/and polyphenol emulsions.

Digestion behavior, in vitro and in vivo bioavailability of cannabidiol in emulsions stabilized by whey protein-maltodextrin conjugate: Impact of carrier oil

An emulsion delivery system may be affected significantly by oil phase composition in terms of digestion behavior and bioavailability of the delivered substance. In this study, emulsions loaded with cannabidiol (CBD) were prepared with medium chain triglyceride (MCT), long chain triglyceride (LCT) or MCT/LCT(1:1) as carrier oil and whey protein-maltodextrin conjugate as emulsifier, and the digestion behavior of emulsion and bioavailability of CBD were assessed in vitro and in vivo. The particle size of emulsions throughout the in vitro digestion process was in the order of MCT < MCT/LCT < LCT, and three emulsions showed consistent particle size changes: stable in oral phase, sharply increased in gastric phase, and decreased in small intestine. After intestinal digestion, about 90% of free fatty acids (FFA) was released in MCT emulsion, followed by MCT/LCT (76%) and then LCT (45%). CBD was degraded during gastrointestinal digestion and the transformation stability of CBD in oil phase was in the order of LCT > MCT/LCT > MCT. Although CBD had higher bioaccessibility in MCT and MCT/LCT emulsions, the bioavailability of CBD in LCT was the highest (43%), followed by MCT/LCT (39%), MCT (33%). In vivo pharmacokinetic study showed that MCT/LCT and LCT were more favorable for CBD transport and absorption. The results may provide useful information for the construction of delivery systems, protecting CBD molecules, and improving their bioavailability.

Thermomechanically micronized sugar beet pulp: Emulsification performance and the contribution of soluble elements and insoluble fibrous particles

In this work, thermomechanically micronized sugar beet pulp (MSBP), a micron-scaled plant-based byproduct comprised of soluble elements (∼40 wt%) and insoluble fibrous particles (IFPs, ∼60 wt%), was used as a sole stabilizer for oil-in-water emulsion fabrication. The influence of emulsification parameters on the emulsifying properties of MSBP was investigated, including emulsification techniques, MSBP concentration, and oil weight fraction. High-speed shearing (M1), ultrasonication (M2), and microfludization (M3) were used to fabricate oil-in-water emulsions (20% oil) with 0.60 wt% MSBP as stabilizer, in which the d_4,3 value was 68.3, 31.5, and 18.2 μm, respectively. Emulsions fabricated by M2 and M3 (higher energy input) were more stable than M1 (lower energy input) during long-term storage (30 days) as no significant increase of d_4,3. As compared to M1, the adsorption ratio of IFPs and protein was increased from ∼0.46 and ∼0.34 to ∼0.88 and ∼0.55 by M3. Fabricated by M3, the creaming behavior of emulsions was completely inhibited with 1.00 wt% MSBP (20% oil) and 40% oil (0.60 wt% MSBP), showing a flocculated state and could be disturbed by sodium dodecyl sulfate. The gel-like network formed by IFPs could be strengthened after storage as both viscosity and module were significantly increased. During emulsification, the co-stabilization effect of the soluble elements and IFPs enabled a compact and hybrid coverage onto the droplet surface, which acted as a physical barrier to endow the emulsion with robust steric repulsion. Altogether, these findings suggested the feasibility of using plant-based byproducts as oil-in-water emulsion stabilizers.

The droplet breakup model and characteristics of pH-shifted peanut protein isolate-high methoxyl pectin stabilised emulsions under ultrasound

The effect of pH on the occurrence states of peanut protein isolate (PPI) and high methoxyl pectin (HMP), and droplet breakup model of the emulsions under ultrasound were studied. Particle size distribution and scanning electron microscopy results showed that PPI-HMP existed a soluble complex at pH 5.0, had no interaction at pH 7.0, and was co-soluble at pH 9.0. Droplet breakup model results revealed that the characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and 9.0. The average diameter of the droplet well satisfied the model. According to rheological properties, interface tension, and microstructure, the formation mechanism and characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and pH 9.0. The research provided a reference for constructing emulsions using pH-shifted PPI-HMP under ultrasound.

Shedding light on the formation and stability of mesostructures in ternary "Ouzo" mixtures

HYPOTHESIS

Ternary systems made of water, a water-miscible solvent, and hydrophobic solutes spontaneously produce metastable particles by the "Ouzo effect" and thermodynamically stable "Surfactant-Free Micro Emulsions" (SFME). However, the use of different analyses has led to a variability in the criteria to determine the boundaries of the Ouzo domain. We hypothesized that this could be clarified by investigating the stability and the physical state of the particles.

EXPERIMENTS

We investigate four systems using both solid and liquid solutes and two different solvents, and achieved a careful investigation of their phase diagrams, using DLS, Nanoparticle Tracking Analysis, NMR, Multiple Light Scattering, electrophoretic mobility, and fluorescence analysis.

FINDINGS

Our results evidence that the transition from the monophasic to the Ouzo domains does not coincide with the cloudiness curve, and that compositions in the Ouzo domain can look fully transparent, in contrast to what is often considered. This transition is best determined by stability analysis. The cloudiness curve corresponds to the formation of particles with a large size dispersity. In the Ouzo domain, we observed an exchange of solute between the continuous phase and solute particles swollen with solvent. In addition, the particles are stabilized against coalescence by their high negative charge.

RAFT-Mediated Emulsion Polymerization-Induced Self-Assembly for the Synthesis of Core-Degradable Waterborne Particles

Poly(N-acryloylmorpholine) (PNAM)-decorated waterborne nanoparticles comprising a core of either degradable polystyrene (PS) or poly(n-butyl acrylate) (PBA) were synthesized by polymerization-induced self-assembly (PISA) in water. A PNAM bearing a trithiocarbonate chain end (PNAM-TTC) was extended via reversible addition-fragmentation chain transfer (RAFT)-mediated emulsion copolymerization of either styrene (S) or n-butyl acrylate (BA) with dibenzo[c,e]oxepane-5-thione (DOT). Well-defined amphiphilic block copolymers were obtained. The in situ self-assembly of these polymers resulted in the formation of stable nanoparticles. The insertion of thioester units in the vinylic blocks enabled their degradation under basic conditions. The same strategy was then applied to the emulsion copolymerization of BA with DOT using a poly(ethylene glycol) (PEG) equipped with a trithiocarbonate end group, resulting in PEG-decorated nanoparticles with degradable PBA-based cores.

Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer

For the limitation of poor solubility and interfacial adsorption capacity of rice protein isolates (RPI), in this work the effects of pH-shifting treatments on the emulsifying properties of RPI were investigated. The results showed that the particle size of the emulsion stabilized by alkaline pH-shifting treated RPI was smaller than that stabilized by acid pH-shifting treated RPI. In addition, the RPI-10 stabilized emulsion showed a more uniform particle size distribution, which was explained by its high emulsifying activity and stability (EAI: 49.5 m²/g, ESI: 59.5 min). The interface rheology results showed that the alkaline pH-shifting treatment could promote the protein rearrangement and subsequently formed interface film with higher rate of protein penetration and rearrangement. The quantitative analysis of adsorbed proteins in the RPI-10 stabilized emulsion showed that glutelin-type isoforms as major proteins in RPI were increased at the oil-water interface for their balanced distribution of the hydrophilic and hydrophobic amino acid group. These quantitative and interfacial rheology analysis could improve deep understanding of the interfacial properties of pH-shifting treated RPI, and promote the development of application in grain protein stabilized emulsion.

Design insights for upscaling spontaneous microfluidic emulsification devices based on behavior of the Upscaled Partitioned EDGE device

Microfluidic emulsification has the potential to produce emulsions with very controlled droplet sizes in a subtle manner. To support in unleashing this potential, we provide guidelines regarding upscaling based on the performance of Upscale Partitioned EDGE (UPE) devices, using rapeseed oil as the to-be-dispersed phase and whey proteins as the emulsifier. The UPE_5x1 device (11,000 droplet formation units (DFUs) of 5 × 1 µm) produced 3.5-µm droplets (CV 3.2 %) at 0.3 mL/h; UPE_10x2 (8,000 DFUs of 10 × 2 µm) produced 7-µm droplets (CV 3.2 %) at 0.5 mL/h, and at higher pressures, 32-µm droplets (CV 3-4 %) at 4 mL/h. These productivities are relatively high compared to those of other devices reported in literature (e.g., Microchannel, Tsukuba and Millipede, Harvard). Based on these results, and on others from literature, we conclude that: (1) the continuous phase channel dimensions need to be chosen such that they allow for gradual filling of this channel with droplets without decreasing the pressure over the droplet formation units significantly; (2) the dispersed phase supply channel design should create a wide stable droplet formation pressure range to increase productivity; and (3) higher productivities can be obtained through the choice of the ingredients used; low viscosity dispersed phase and an emulsifier that increases the interfacial tension without negatively affecting device wettability is preferred (e.g., whey protein outperforms Tween 20). These results and design guidelines are expected to contribute to the first food emulsion products prepared with microfluidics.

Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion

Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high methoxy pectin (HMP) were used to study the interface binding under high temperature sterilization conditions (121 °C, 15 min). The effect of competitive binding of MD and pectin with interface protein on the storage stability and gastrointestinal fate of fish oil emulsion was studied. The low-molecular-weight MD and the interface protein undergo a wide range of covalent binding through the Maillard reaction, while a small amount of high-molecular-weight pectin can form a protective shell with the interface protein through electrostatic interaction to inhibit the covalent reaction of MD, which was called competitive binding. However, due to the bridging and depletion flocculation of pectin, the emulsification stability of fish oil emulsion reduced. After 13 days of storage, compared with the particle size of the WPH fish oil emulsion (459.18 nm), the fish oil emulsion added with LMP and HMP reached 693.58 nm and 838.54 nm, respectively. In vitro digestion proved that WPH fish oil emulsion flocculated rapidly in the stomach (1.76 μm), while WPH-MD and WPH-MD-pectin fish oil emulsions flocculated slightly (less than800 nm). WPH-MD-pectin delayed digestion in the gastrointestinal tract, and HMP exhibited a better slow-release effect. This study provides reference for the design of multi-component functional drinks and other bioactive ingredient delivery system.

Bioethanol from wheat straw hydrolysate solubility and stability in waste cooking oil biodiesel/diesel and gasoline fuel at different blends ratio

The work focuses on studying the solubility and stability of dissolved bioethanol as a fuel additive in different fuel blends of gasoline, diesel, 50% diesel/50% biodiesel. Dissolved ethanol fuel appears as particles with a unique size distribution inside the whole fuel blends, and its stability was measured in this work. Bioethanol dissolved fuel particles stability was improved after blending the bioethanol with 50% diesel/50% biodiesel than pure diesel or pure gasoline fuel alone. The obtained results reveal that the lowest bioethanol particles stability was obtained when commixed with gasoline and the suspended ethanol particles completely accumulated at different concentrations of bioethanol in the fuel blends of 2%, 4%, 6%, 8%, 10%, and 12% by volume after 1 h of mixing time. Furthermore, the measured data of the bioethanol particles size distribution reveals that the suspended stability in the diesel blend improve slightly for all bioethanol concentrations of 10%, 15%, 20%, 25%, and 30% by volume. While the bioethanol concentrations of 5% show acceptable particles stability and size distribution during the whole experiments time. Obtained results show that bioethanol suspended particles stability was enhanced for 50% diesel/50% biodiesel blend with different bioethanol concentrations of 5%, 10%, 15%, 20%, 25%, and 30% by volume basis. However, the size of the particles increased as the bioethanol concentration rose with the passage of time.

Development and evaluation emulgel for effective management of the imiquimod-induced psoriasis

Our main aim is in the present investigation, development and evaluation of seabuckthorn oil-based Emulgel formulation for psoriasis therapy. Anti-psoriatic activity of the SeaEmulgel was studied using Imiquimod-induced psoriasis-like inflammation model Balb/c mice and parameters such as PASI score, ear thickness, spleen to body weight index including histological staining studies, enzyme-linked immune sorbent assay (ELISA), skin compliance and safety evaluation of sea buckthorn oil was performed. The globule size and PDI of sea buckthorn oil emulsion were found to be 172.70 ± 1.73 nm and 0.117 ± 0.018, respectively. In-vivo animal studies performed on male Balb/c mice and emulgel showed a reduction in redness, scaling, inflammation in psoriasis-induced mice, which was analysed by PASI scoring, body weight, spleen weight index and ear thickness. The current investigation clearly revealed the better anti-psoriatic activity of SeaEmulgel formulation against imiquimod-induced psoriasis-like skin inflammation Balb/c mice model.

Charge Density Overcomes Steric Hindrance of Ferrocene Surfactant in Switchable Oil-in-Dispersion Emulsions

A ferrocene surfactant can be switched between single and double head form (FcN⁺ C₁₂ /Fc⁺ N⁺ C₁₂ ) triggered by redox reaction. FcN⁺ C₁₂ can neither stabilize an O/W emulsion alone nor an oil-in-dispersion emulsion in combination with alumina nanoparticles due to the steric hindrance of the ferrocene group. However, such steric hindrance can be overcome by increasing the charge density in Fc⁺ N⁺ C₁₂ , so that oil-in-dispersion emulsions can be co-stabilized by Fc⁺ N⁺ C₁₂ and alumina nanoparticles at very low concentrations (1×10^-7  M (≈50 ppb) and 0.001 wt %, respectively). Not only can reversible formation/destabilization of oil-in-dispersion emulsions be achieved by redox reaction, but also reversible transformation between oil-in-dispersion emulsions and Pickering emulsions can be obtained through reversing the charge of alumina particles by adjusting the pH. The results provide a new protocol for the design of surfactants for stabilization of smart oil-in-dispersion emulsions.

Protein Cage-Stabilized Emulsions: Formulation and Characterization

The formulation of Pickering emulsions using protein cages is gaining interest for applications in molecular delivery. Despite the growing interest, methods to investigate the at the liquid-liquid interface are limited. This chapter describes standard methods to formulate and protocols to characterize protein cage-stabilized emulsions. The characterization methods are dynamic light scattering (DLS), intrinsic fluorescence spectroscopy (TF), circular dichroism (CD), and small angle X-ray scattering (SAXS). Combining these methods allows understanding of the protein cage nanostructure at the oil/water interface.

Characterizing ocean surface contamination: Composition, film thickness, and rheology

Contamination of the air-sea interface contributes to wave dissipation, which in turn affects the exchange of momentum and energy between the fluids. In this work, the interfacial region between ocean and atmosphere is investigated to determine its composition, vertical extent, and rhelogical behavior. It is found that average thicknesses of interfacial layers on the ocean, such as those resulting from oil spills, could vary from a few hundreds of nanometers to a few millimeters. In addition to oil, interfacial layers also consist of emulsions, plankton, and chemical compounds, and are expected to be non-Newtonian due to their complex composition. To confirm this, fluid samples (mixtures of water-oil emulsions and skimmed off top layer of a month-old Phormidium sp. strain introduced in artificial seawater nutrient medium) that loosely model an interfacial layer are prepared in the laboratory, and their rheological characteristics are investigated using a rheometer. All the samples exhibit shear thinning behavior within the considered ranges for temperature and shear rate. It is recommended that models for wave dissipation account for both the finite thickness of an interfacial fluid layer and its non-Newtonian behavior, for consistency with the ocean-atmosphere system.

Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate

In this study, the influence of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with sodium caseinate (CSN), a synthetic emulsifier commonly used in the food industry. The CSC-stabilized emulsion exhibits droplet characteristics similar to CSN-stabilized emulsion, and can effectively resist the external forces that lead to the phase separation of the emulsion. Although phase separation also occurred at pH 4.0, CSC emulsion had a wider range of pH stability (pH 3.0, 5.0-8.0) and higher salt ion stability than CSN emulsion. Furthermore, CSC-stabilized astaxanthin emulsions showed better astaxanthin protection under different heat treatment conditions and storage temperatures compared with CSN. After 28 days of storage at 4 °C, astaxanthin residues in the CSC-stabilized emulsion reached 92.37 %. The bioaccessibility of astaxanthin in CSC-stabilized emulsion was 26.21 %, much higher than that in CSN (6.47 %). This research study provides a platform for designing astaxanthin-fortified food or beverage systems to achieve better stability and delivery to target sites.

Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase

In this study, emulsion gels were prepared by sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes (25, 50 and 75 %) and times (5, 10 and 20 min). Formation of emulsion gels was induced by transglutaminase. Enzymatic gelation of emulsions stabilized by sonicated GPPI occurred in two stages. A relatively fast stage led to the formation of a weak gel which was followed by a slow stage that strongly reinforced the gel structure. Emulsion gels fabricated by sonicated GPPIs showed a homogeneous and uniform droplet distribution with higher elastic modulus compared to the native protein. A stiffer emulsion gel with a higher G' was formed after the protein was treated at 75 % amplitude for 10 min. After sonication of GPPI, the water holding capacity (WHC) of emulsion gels increased in accordance with the mechanical properties. Higher intermolecular cross-linking within the gel network increased the thermal stability of emulsion gels fabricated by sonicated GPPI. Although sonicated-GPPI emulsion gels clearly displayed homogenous microstructure in comparison to that made with native GPPI, the microstructures of these gels were nearly identical for all sonication amplitudes and times.

Development of a new generation of miniemulsion based on cottonseed oil with α-tocopherol and ZnO and evaluation of its adjuvant activity

Background

Emulsions have been widely used as immunological adjuvants. But the use of materials derived from plants such as cottonseed oil, alpha-tocopherol, or minerals such as zinc, as well as their use at the nanometric scale has been little explored. In this study, we develop a new miniemulsion and evaluated its antioxidant and phagocytic capacity, as well as parameters related to immune response stimulation by cytokine expression and antibodies production in a mice model.

Methods

Formulated CN (cottonseed oil miniemulsion) and CNZ (cottonseed oil miniemulsion whit zinc oxide nanoparticles) miniemulsions were characterized by scanning electronic microscopy SEM, DLS and FT-IR. In murine macrophages, splenocytes and thymocytes primary cultures safety and cytotoxicity were determined by MTT. In macrophages the antioxidant and phagocytic capacity was evaluated. In BALB/c mice, the stimulation of the immune system was determined by the expression of cytokines and the production of antibodies.

Results

The CN and CNZ presented stability for 90 days. Immediately after preparation, the CN presented a higher particle size (543.1 nm) than CNZ (320 nm). FT-IR demonstrated the correct nanoparticle synthesis by the absence of sulfate groups. CN and CNZ (1.25 to 10 µL/mL) had no toxic effect on macrophages (p = 0.108), splenocytes (p = 0.413), and thymocytes (p = 0.923). All CN and CNZ doses tested induced nitric oxide and antioxidants production in dose dependent manner when compared with control. CN-ovalbumin and CNZ-ovalbumin treatments in femoral subcutaneous tissue area showed inflammation with higher leukocyte infiltration compared with FCA. The intraperitoneal administration with CN, CNZ, and FCA showed a higher total intraperitoneal cells recruitment (CD14⁺) after 24 h of inoculation than control (p = 0.0001). CN and CNZ increased the phagocyte capacity with respect to untreated macrophages in the Candida albicans-phagocytosis assay. The evaluation of residual CFU indicated that only CN significantly decreased (p = 0.004) this value at 3 h. By other side, only CN increased (p = 0.002) the nitric oxide production. CNZ stimulated a major INFγ secretion compared with FCA at day 7. A major IL-2 secretion was observed at days 7 and 14, stimulated with CN and CNZ. Both miniemulsions did not affect the antibody isotypes production (IgG1, IgG2a, IgG3, IgA and IgM) at days 7, 14, 28, and 42. CN induced a significant IgG production against OVA, but lesser than FCA.

Conclusions

The two new miniemulsions with adjuvant and antioxidant capacity, were capable of generating leukocyte infiltration and increased cytokines and antibodies production.

Effects of adding methods and modification types of cellulose on the physicochemical properties of starch/PBAT blown films

This study revealed the relationship between cellulose types/adding methods and film properties, in which sodium carboxymethyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC), and microcrystalline cellulose (MCC) were added into starch/PBAT blown films in powder, aqueous solution, and emulsion forms, respectively. Cellulose interacted with starch networks via hydrogen bonds, and those added in emulsion form made more homogeneous film morphologies. MCC emulsion enhanced the film strength (40%) and modulus (149%) to the greatest extent, while comprehensively, HPMC emulsion possessed better reinforcement effects on the films, which increased mechanical properties (31% ~ 100%), moisture barrier (20%), oxygen barrier (93%), surface hydrophobicity (20%), as well as water resistance (12% ~ 76%). Findings supported the application of cellulose in high-throughput biodegradable films, and the high-content starch/PBAT blown films reinforced by HPMC emulsion had great potential in commercial packaging fields.

Lyophilized Filovirus Glycoprotein Vaccines: Peroxides in a Vaccine Formulation with Polysorbate 80-Containing Adjuvant are Associated with Reduced Neutralizing Antibody Titers in Both Mice and Non-Human Primates

Zaire ebolavirus, Sudan ebolavirus, and Marburg marburgvirus are the filoviruses most commonly associated with human disease. Previously, we administered a three-dose regimen of trivalent vaccines comprising glycoprotein antigens from each virus in mice and non-human primates (NHPs). The vaccines, which contained a polysorbate 80-stabilized squalane-in-water emulsion adjuvant and were lyophilized from a solution containing trehalose, produced high antibody levels against all three filovirus antigens. Subsequently, single-vial formulations containing a higher concentration of adjuvant were generated for testing in NHPs, but these vaccines elicited lower neutralizing antibody titers in NHPs than previously tested formulations. In order to explain these results, in the current work we measured the size of adjuvant emulsion droplets and the peroxide levels present in the vaccines after lyophilization and reconstitution and tested the effects of these variables on the immune response in mice. Increases in squalane droplet sizes were observed when the ratio of adjuvant to trehalose was increased beyond a critical value, but antibody and neutralizing antibody titers in mice were independent of the droplet size. Higher levels of peroxides in the vaccines correlated with higher concentrations of adjuvant in the formulations, and higher peroxide levels were associated with increased levels of oxidative damage to glycoprotein antigens. Neutralizing titers in mice were inversely correlated with peroxide levels in the vaccines, but peroxide levels could be reduced by adding free methionine, resulting in retention of high neutralizing antibody titers. Overall, the results suggest that oxidation of glycoprotein antigens by peroxides in the polysorbate 80-stabilized squalane-in-water emulsion adjuvant, but not lyophilization-induced increases in adjuvant emulsion droplet size may have been responsible for the decreased neutralizing titers seen in formulations containing higher amounts of adjuvant.

Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages

In vitro digestion studies demonstrate large potential to gain more and quicker insights into the underlying mechanisms of feed additives, allowing the optimization of feed design. Unfortunately, current in vitro digestion models relevant for broiler chickens lack sufficient description in terms of protocols and standardisation used. Furthermore, no distinction is made between the different life phases of these animals (starter, grower, and finisher). Hence, our research aimed to establish adapted in vitro digestion conditions, corresponding to the 3 life phases in broilers, with specific focus on lipid digestion. The effect of 3 different bile salt concentrations of 2, 10, and 20 mM, and 3 different lipase activities of 5, 20, and 100 U/mL, on in vitro lipid digestion kinetics were evaluated using a full factorial design. These values were selected to represent starter, grower, and finisher birds, respectively. Our findings showed that the extent of lipid digestion was mainly influenced by lipase activity. The rate of lipid digestion was affected by an interplay between bile salt concentration and lipase activity, due to possible lipase inhibition at certain bile salt concentrations. Overall, this work resulted in 3 in vitro lipid digestion models representative for starter, grower, and finisher birds. In conclusion, this research showed the impact of adapted in vitro digestion conditions on lipid digestion kinetics and thus the need for these conditions relevant for each life phase of broilers.

Growth Inhibition of Listeria monocytogenes in Fresh White Cheese by Mustard Oil Microemulsion

ABSTRACT

Although essential oils exhibit antimicrobial properties, their application is limited, owing to their strong volatility and poor water solubility. Emulsification is a valid strategy for improving chemical stability. In this study, we prepared a mustard oil (MO) emulsion with egg yolk lecithin and evaluated its antimicrobial activity against Listeria monocytogenes in vitro and in cheese curd. The particle size of the MO emulsion was approximately 0.19 μm and remained stable for 30 days of storage. The MO emulsion showed strong antimicrobial activity against L. monocytogenes in vitro. Moreover, 40 ppm of MO was sufficient to inhibit the growth of L. monocytogenes in culture, and the addition of 160 ppm of MO decreased the population of L. monocytogenes. When 50 ppm of emulsified MO was added to milk during cheese curd production and it was stored at 10°C for 10 days, the growth of L. monocytogenes was suppressed. When the cheese curd with MO emulsion was stored at 4°C, the bacterial count was significantly decreased (P < 0.05), and no bacterial growth was observed after 14 days of storage. Furthermore, the sensory characteristics of cheese curd with the MO emulsion were acceptable. These results indicate MO emulsions may be useful in controlling the growth of L. monocytogenes in fresh cheese.

HIGHLIGHTS

Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage

Lycopene is a highly potent antioxidant that is prevalent among dietary carotenoids. However, its use in food formulations is restricted due to its poor water-solubility and proneness to oxidation. The aim of this research was to encapsulate lycopene in yogurt using emulsion technology for improving its stability during processing and storage, in order to diversify a widely consumed food product and enhance its nutritional value. Confocal laser microscopy data showed that the incorporation of oil droplets with emulsification did not have a negative effect on the formation and microstructure of yogurt. Syneresis of lycopene-fortified yogurt samples was approximately twice as high compared with plain yogurt at day 7; the ability to retain water was significantly improved with storage time for all emulsified samples. Additionally, storage reduced the Turbiscan Stability Indices (TSI) for all yogurt samples, which suggests that physical stability improved at 4 °C. Emulsification resulted in increased oxidation levels due to increased oil content. This effect was ameliorated by lycopene encapsulation, which effectively protected corn oil from oxidation and prevented degradation. This study indicates that emulsification is a promising method for lycopene encapsulation and can be used for developing yogurt with desirable nutritional properties.

Magnetically recoverable poly (methyl methacrylate-acrylic acid)/iron oxide magnetic composites nanomaterials with hydrophilic wettability for efficient oil-water separation

Due to the environmental and production problems of emulsion, it is important to efficiently separate oil-water emulsion to meet the refinery requirement and clean up oil spills. Synthesis of a universal demulsifier is not an easy task because the physical properties of crude oil vary, which makes its characterization and demulsification procedure difficult. To overcome this problem, hydrophilic and magnetically recoverable poly (methyl methacrylate-acrylic acid)/iron oxide magnetic composite nanoparticles ((P(MMA-AA)/Fe₃O₄ NPs) were developed as an efficient and economical demulsifier via soap-free emulsion polymerization. To characterize the magnetic composite NPs for their appropriate surface morphology and magnetic domain, TEM, FTIR, VSM, and TGA analyses were carried out. The newly synthesized NPs displayed good hydrophilic properties as they migrated quickly to the aqueous emulsion phase, which was also reassured by their water contact angle of 75°. They exhibit strong magnetic characteristics (20 amu/g) in the oil-water emulsion, makings the hydrophilic wettability capable and attractive to the external magnet. Experimental results revealed that the prepared magnetic composite NPs separated 99% of the water from stable emulsion in 30 min and could be recycled 8 times through magnetic separation. The recycled magnetic composite NPs maintain their hydrophilic wettability and efficiency in separating oil-water emulsion, making them economical and commercially viable. The migration of magnetic composite NPs to the aqueous phase in the stable emulsion with a strong magnetic domain explains the coalescence of emulsified water droplets and their quick separation from the stable emulsions through the external magnet.

Utilization and characterization of flaxseed oil in ultrasonically emulsified mango beverage

The present study described the formation of stable emulsion of flaxseed oil (0%, 0.25%, 0.50%, 0.75% v/v) in ready to serve Mango beverages using 20 kHz ultrasound of power input 21 W, 32 W, 43 W for varying times 3, 5, 7 min to create emulsion droplets size 100-800 nm. Oil was extracted by ultrasound-assisted extraction and solvent extraction method by varying solvents, time, ultrasonic intensity etc. and physio-chemical characterization was conducted. Fatty acid profiling revealed that linolenic acid and linoleic acid are major fatty acids present in extracted oil. Effect of flaxseed oil in fruit-based beverage was evaluated in terms of turbidity, pH, acidity, color, antioxidant activity and carotenoids content. Pectin stabilizes emulsion droplets by generating electrostatic repulsion (ζ potential - 25 mV) and the emulsions were stable upto 18 days at (4 ± 2) °C. The rheological behaviour in terms of viscosity of the emulsion stayed unaffected with sonication time upon storage. The carotenoids and antioxidant activity significantly increased from 151.37 to 292.24 µg/mL and 26.99% to 61.43% respectively at 0 to 0.75% added oil in the beverage and enhanced stability by preventing lipid oxidation. Organoleptic score of 0.25% and 0.50% of the flaxseed oil in the beverage was found to be acceptable.

Conception of an environmental friendly O/W cosmetic emulsion from microalgae

The development of eco-friendly cosmetic such as those from microalgae for skin regeneration and collagen synthesis has gained a great interest worldwide. Accordingly, the potential of microalgae biomass as source of anti-aging cosmetic cream with high antioxidant activity has been investigated. Stabilities and sensory characteristics of cosmetic creams supplemented with Spirulina, Tetraselmis sp. and Dunaliella sp. at 0.5, 1.5 and 2.5%, respectively, revealed a conservation of physico-chemical and preliminary stability properties of formulations. To analyze physico-chemical and textural parameters, accelerated stability study was evaluated under two thermal conditions (25 and 40 °C) during 90 days. Results showed that pH values of all formulations were within the limits of normal skin pH range under storage time at 25 and 40 °C. During this period, the colored creams showed a significant changes of a* and b* indices, reflecting the instability of microalgae colors. Microalgae modified the textural characteristics of emulsions. The Tetraselmis sp. containing-cream had the lowest (P < 0.05) values of hardness, springiness, and cohesiveness. The 0.5% Spirulina containing-cream had the best stable consistency and adhesiveness under time and temperature variations. It exhibited the best properties to be used for skin care products. Thanks to their high content in bioactive macromolecules, microalgae considerably improved the antioxidant activity of the new formulated skin creams.

Method to prepare aqueous propolis dispersions based on phase separation

Propolis has many benefits for human health. To facilitate its oral consumption, we designed propolis-in-water dispersions to be used as nutraceuticals. Propolis was first dissolved either in ethanol or in a hydroalcoholic solution. Water being a non-solvent for propolis, its addition produced propolis precipitation. We explored the ternary phase diagram of water, propolis and ethanol to identify the line separating the one phase region where propolis is fully dissolved, and the two-phase region where a concentrated propolis solution coexists with a dilute one. Droplets rich in propolis were produced during the phase separation process under mechanical stirring induced by a rotor-stator device or a microfluidizer, and they were stabilized using gum Arabic as an emulsifier. Ethanol was finally removed by distillation under reduced pressure. Propolis dispersions in the micron and submicron size range could be obtained. They contained between 1.75 and 10.5 wt% polyphenols relative to the total mass.

Robust bioinspired surfaces and their exploitation for petroleum hydrocarbon remediation

The current improvement in science and engineering, actively dealing with surfaces and interfaces, turns into a functioning control with a thriving advancement propensity. Superlyophobic/superlyophilic phenomena in surface sciences have pulled in broad considerations of researchers and specialists. Inspired by the natural and living organism, researchers have designed different biomimetic materials with exceptional surface wettability, such as the smart wetting of asymmetric spider silk surfaces. These smart materials with superlyophobic/superlyophilic wettability are generally utilized for water assortment, self-cleaning, fluid transportation and separation, and many researchers' domains. Among them, emulsion separation, including division of oil-water blend, mixtures of immiscible liquids and oil-water emulsions, is highlighted by an increasing number of researchers. Numerous materials with one- and two-dimensional morphology, smart surfaces, and super wettability have been effectively designed and utilized in various scientific research applications. We expect that these bioinspired materials with super wettability can have promising applications in practical for emulsion destabilization and liquid transportation.

3D-printable, lightweight, and electrically conductive metal inks based on evaporable emulsion templates jammed with natural rheology modifiers

Conductive metal inks with 3D-printable rheological properties have gained considerable attention, owing to their potential for manufacturing 3D electronics. Typically, such inks are formulated with high volume fractions of metal particles to achieve both rheological and electrical percolation. However, this leads to a high product cost and weight, making this approach potentially undesirable for practical application. In this study, naturally occurring ingredients, i.e., bee pollen microparticles (BPMPs) and citric acids (CAs), are used to produce a jammed hexane-in-aqueous suspension-type emulsion with controllable viscoelasticity as a template for conductive metal particles. Correspondingly, it is possible to develop 3D-printable, lightweight, and conductive inks. The BPMPs and CAs, as rheology modifiers, facilitate the 3D printability of the ink. After drying, the ink forms 3D networks without macroscopic discontinuities. Hexanes co-dispersed with BPMPs and CAs in the aqueous continuous phase improve the ink rheological processability and create internal macropores within the 3D-printed structure upon evaporation under ambient conditions, decreasing the product density. A conductive copper ink based on the emulsion template shows excellent 3D printability and electrical percolation at low metal loadings (<10 vol%); moreover, the printed ink with the optimized formulation has a remarkably low density (<2 g ∙ cm^-3).

Effects of ethanol pre-treated whey protein isolates on the physical stability and protein-lipid co-oxidation in oil-in-water emulsions

The changes of physical stability and protein-lipid co-oxidation of oil-in-water (O/W) emulsions which stabilized by whey protein isolates (WPI) and ethanol pre-treated WPI (EWPI) under different homogenization methods were investigated. Compared with WPI, EWPI could obviously enhance the O/W emulsion's stability due to smaller particle size and higher level of adsorbed proteins. Moreover, protein-lipid co-oxidation was observed in both WPI and EWPI stabilized O/W emulsions and controlled by the characteristics of the adsorbed proteins. EWPI protect themselves from attacked of lipid oxidation products more effectively than WPI, showing lower N'-formyl-l-kynurenine or carbonyl contents and degree of aggregation, as well as higher fluorescence intensity. Furthermore, high-pressure homogenization induced higher levels of adsorbed proteins in O/W emulsions than ultrasound homogenization, resulting in a higher degree of protein oxidation and lower degree of lipid oxidation. Therefore, EWPI can be applied as an efficient emulsifier in emulsion foods with higher physical and oxidative stabilities.

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

The aim of the paper was to investigate the effect of ultrasonic emulsification treatment on the fabrication mechanism and stability of the emulsion. The covalent conjugate made with rice bran protein hydrolysate (RBPH) and ferulic acid (FA) was used as the emulsifier. The effects of high intensity ultrasound (HIU) power with different level (0 W, 150 W, 300 W, 450 W and 600 W) on the stability of emulsion were evaluated. The results showed that ultrasonic emulsification can significantly improve the stability of the emulsions (p < 0.05). The emulsion gained better stability and emulsifying property at 300 W. It was able to fabricate emulsion with smaller particle size, more uniform distribution and higher interfacial protein content. It was confirmed by fluorescent microscopy and cryo-scanning electron microscopy (cryo-SEM) furtherly. And it was also proved that the emulsion treated by proper HIU treatment at 300 W had better storage stability. Excessive HIU treatment (450 W, 600 W) had negative effects on the stability of emulsion. The stability of emulsion (300 W) against different environmental stresses was further explored, which established a theoretical basis for the industrial application of emulsion in food industry.

Numerical assessment of ultrasound supported coalescence of water droplets in crude oil

In this study, a numerical assessment of the coalescence of binary water droplets in water-in-oil emulsion was conducted. The investigation addressed the effect of various parameters on the acoustic pressure and coalescence time of water droplets in oil phase. These include transducer material, initial droplet diameter (0.05-0.2 in), interfacial tension (0.012-0.082 N/m), dynamic viscosity (10.6-530 mPas), temperature (20-100 °C), US (ultra sound) frequency (26.04-43.53 kHz) and transducer power (2.5-40 W). The materials assessed are lead zirconate titanate (PZT), lithium niobate (LiNbO₃), zinc oxide (ZnO), aluminum nitride (AlN), polyvinylidene fluoride (PVDF), and barium titanate (BaTiO₃). The numerical simulation of the binary droplet coalescence showed good agreement with experimental data in the literature. The US implementation at a fixed frequency produced enhanced coalescence (t = 5.9-8.5 ms) as compared to gravitational settling (t = 9.8 ms). At different ultrasound (US) frequencies and transducer materials, variation in the acoustic pressure distribution was observed. Possible attenuation of the US waves, and the subsequent inhibitive coalescence effect under various US frequencies and viscosities, were discussed. Moreover, the results showed that the coalescence time reduced across the range of interfacial tensions which was considered. This reduction can be attributed to the fact that lower interfacial tension produces emulsions which are relatively more stable. Hence, at lower interface tension between the water and crude oil, there was more resistance to the coalescence of the water droplets due to their improved emulsion stability. The increment of the Weber number at higher droplet sizes leads to a delay in the recovery of the droplet to spherical forms after their starting deformation. These findings provide significant insights that could aid further developments in demulsification of crude oil emulsions under varying US and emulsion properties.

Hyaluronic acid and human/bovine serum albumin shelled nanocapsules: Interaction with mucins and in vitro digestibility of interfacial films

Liquid lipid nanocapsules are oil droplets surrounded by a protective shell, which enable high load and allow controlled delivery of lipophilic compounds. However, their use in food formulations requires analysing their digestibility and interaction with mucin. Here, serum albumins and hyaluronic acid shelled olive oil nanocapsules are analysed to discern differences between human and bovine variants, the latter usually used as model system. Interfacial interaction of albumins and hyaluronic acid reveals that human albumin presents limited conformational changes upon adsorption, which increase by complexation with the polysaccharide present at the interface. The latter also promotes hydrophobic interactions with mucin, especially at pH 3 and protects albumin interfacial layer under in vitro gastric digestion. The interfacial unfolding induced in human albumin by hyaluronic acid facilitates in vitro lipolysis while its limited conformational changes provide the largest protection against in vitro lipolysis.

Effects of proteins on emulsion stability: The role of proteins at the oil-water interface

To obtain a stable protein-added emulsion system, researchers have focused on the design of the oil-water interface. This review discussed the updated details of protein adsorption behavior at the oil-water interface. We evaluated methods of monitoring interfacial proteins as well as their strengths and limitations. Based on the effects of structure on protein adsorption, we summarized the contribution of pre-changing methods to adsorption. In addition, the interaction of proteins and other surface-active molecules at the interface had been emphasized. Results showed that protein adsorption is affected by conformation, oil polarity and aqueous environments. The monitoring of interfacial proteins through spectroscopic properties in actual emulsion systems is an emerging trend. Pre-changing could improve the protein adsorption and the purpose of pre-changing of proteins is similar. In the interaction with other surface-active molecules, co-adsorption is desirable. By co-adsorption, the respective advantages can be exploited to obtain a more stable emulsion system.

Gas generation due to photocatalysis as a method to reduce the resistance force in the process of motors motion at the air-liquid interface

HYPOTHESIS

The problem of the development of miniature motors able to move on the air-liquid interface at low Reynolds numbers is a crucial challenge due to dominating role of viscous force. To solve this problem the chemical generation of gas can be used. Generated gas pushes liquid out from the surfer surface, so the resistance force is reduced.

EXPERIMENTS

Surfer composed of TiO₂ nanoparticles and ferromagnetic cobalt microparticles moves at the interface of an aqueous solution of hydrogen peroxide under the action of magnetic force. After irradiation with UV or visible light, the gas cavern is formed at the surfer surface due to photo-catalytic decomposition of hydrogen peroxide. As a result, the area of surfer contact with liquid is reduced.

FINDINGS

The resistance force acting on the surfer is reduced due to the liquid pushing out from the surfer surface. This effect is strengthened with the increase in the intensity of gas generation. The resistance force is increased when increasing the liquid viscosity or using a surfactant. The proposed method allows control of the velocity of the motors in a rather wide range by changing the gradient of the magnetic field and parameters of light.

Effects of lipid type and toxicological properties on the digestion of cellulose nanocrystals in simulated gastrointestinal tract

This study aimed to understand the impact of different oil types on the cellulose nanocrystals (CNCs) to modulate lipid digestion and the in vitro gastrointestinal toxicity of CNCs in food systems. We explored the ability of CNCs to modulate lipid digestion in a simulated gastrointestinal system and monitored the gastrointestinal fate of CNC-based emulsions with different oil types. Finally, a small intestine epithelial model was used to evaluate the influence of cytotoxicity. The results suggested that the addition of 0.6 wt% CNCs in the high-fat food model reduced the hydrolysis of free fatty acids (FFAs) from triglycerides by 37.8% after the small intestine phase. CNCs showed the best effect in reducing lipid digestion in emulsions with high unsaturation triglycerides. In addition, the toxicology results suggest that 0.6 wt% CNCs had only a slight effect on reactive oxygen species and cytotoxicity, and no significant change in cell-layer integrity.

Properties of sodium caseinate as affected by the β-casein phenotypes

The aim of the study was to investigate the properties of sodium caseinate dispersions and oil-in-water emulsions obtained from cows' milk of either A1/A1, A1/A2, or A2/A2 β-casein phenotype. Protein structural characterisation was examined using Fourier Transform Infrared and Nuclear Magnetic Resonance spectroscopies, with physicochemical and interfacial properties assessed by analysing adsorbed protein content, hydrophobicity, solubility, and emulsion stability of the samples. Results showed variations in the secondary structure of all samples dependent of the presence of A1 or A2 β-caseins. The main differences included greater amounts of α-helix and β-sheet in A1/A1 and A1/A2 sodium caseinate dispersions that influenced their lower solubility, while random coils/polyproline II helixes were found only in A2/A2 sodium caseinate dispersion. In contrast, upon adsorption on the interface of A2/A2 sodium caseinate emulsion, the protein adopted ordered conformational motifs. This conformational shift supposedly arose from structural differences between the two β-casein proteoforms, which most likely enhanced the emulsion properties of A2/A2 sodium caseinate compared to either A1/A1 or A1/A2 sodium caseinates. The A2 β-casein in both, A1/A2 and A2/A2 sodium caseinates, appears to be able to more rapidly reach the oil droplet surface and was more efficient as emulsifying agent. The current results demonstrated that the conformational rearrangement of proteins upon adsorption to emulsion interfaces was dependent not only on hydrophobicity and on solubility, but also on the conformational flexibility of A1/A1, A1/A2, and A2/A2 β-casein phenotypes. These findings can assist in predicting the behaviour of sodium caseinates during relevant industrial processing.

Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings

The formulation of a vegan salad dressing supplemented with chickpea flour (VC-SD) was optimized by D-optimal mixture design, evaluating the effect of chickpea flour, water and oil on the textural properties of the product. The linear models showed the best fitting and predictive ability, as highlighted by high R² _adj and Q². The Cox-effects of the textural parameters were significant for water and chickpea flour contents, but not for oil. Sensory evaluation indicated that all the VC-SD were characterized by the predominance of pungent/acid odor notes, whereas sourness was the most perceived fundamental taste, together with a sensation of a grainy texture in mouth due to flour particles. Overall, the product can be consumed by vegans and vegetarians because produced without animal-derived ingredients, and is in synergy with the healthful characteristics of Mediterranean diet, in which pulses and extra-virgin olive oil play beneficial roles.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05288-x.

Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity

The aim of this study is to develop a dual-functional ingredient with antioxidant activity and emulsification. The emulsion stability of ovalbumin (OVA) was improved by procyanidins (PC). The interactions between OVA and PC were investigated using multi-spectroscopy and molecular docking. Furthermore, the effect of the addition of the OVA-PC mixture on emulsion stability was evaluated as well. The fluorescence results showed that the quenching mechanism of PC to OVA's endogenous fluorescence was static quenching, and the binding ratio of OVA and PC was 1:1. Circular dichroism (CD) and Fourier Transform Infrared Spectrometer (FT-IR) showed that the addition of PC promoted the unfolding of OVA, and transformed the secondary structure of OVA from α-helix to β-sheet. The main driving force of OVA and PC was hydrogen bonding, according to molecular docking analysis. Among all the samples, the stability of the emulsion of OVA-PC at a ratio of 1:30 exhibited extremely high stability and the smallest particle size. In comparison with individual OVA emulsions, the OVA-PC emulsions had excellent physical stabilities. Meanwhile, the oxidation degree of protein and oil for the OVA-PC emulsions was lower than that of the native OVA emulsion after 8-day storage. Our work provides important insights for understanding the interaction between OVA and expanding the application of OVA-PC.

Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting

The emulsion abilities of pale, soft, exudative (PSE)-like chicken breast protein are unsatisfied, which are urgently needed to be ameliorated. This study evaluated the improvement of pH-shifting (11.0-, 11.5- and 12.0-7.0) on emulsion properties of the PSE-like chicken breast myofibrillar proteins (MPs) and the underlined structure-driven interfacial mechanism. It was found pH-shifting promoted the exposure of buried hydrophobic groups and free sulfhydryl groups, and changed secondary structures. Emulsions stabilized by refolded MPs exhibited more uniform and dispersed distributions with more adsorbed proteins at the interface. Electrophorogram showed both disulfide and non-disulfide covalent bonds were involved during interfacial protein-protein interaction. The results from circular dichroism and front-surface fluorescence spectroscopy revealed interfacial MPs were exposed to a more hydrophobic environment and increased β-sheets enhanced their molecular interactions. In addition, interfacial proteins after pH-shifting was less likely to be replaced by Tween 20.

Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion

This study explored the mechanism underlying the interactions between polysaccharides and ovalbumin-ferulic acid (OVA-FA) and the effect of polysaccharides on OVA-FA-stabilized emulsions. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to study the polysaccharide OVA-FA interactions mechanism and to resolve the changes in the protein secondary structure and crystal structure. OVA-FA-polysaccharide-stabilized emulsions were studied using confocal laser scanning microscopy (CLSM), and their rheological properties and stability were determined. The results showed that the non-covalent interactions between polysaccharides and OVA-FA led to an increase in the β-sheet content of OVA and a decrease in the α-helix and random coil contents. The stability of the OVA-FA-polysaccharide-stabilized emulsions was better compared with that of the OVA-FA-stabilized emulsions. By comparing the different OVA-FA-polysaccharide-stabilized emulsions, we observed that OVA-FA-agar did not stabilize the emulsion well, while the OVA-FA-SA- and OVA-FA-KC-stabilized emulsions had good elasticity, and the microstructure and storage stability of the OVA-FA-KC-stabilized emulsion were better. Our findings provide a new perspective for the application of OVA-FA-KC in complex food emulsions.

Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion

This study evaluates the effect of pH (pH 3 and 11) and heat treatment (60 °C) in modifying the soybean lipophilic protein (LP) for the development of an encapsulation system to co-deliver resveratrol (Res) and vitamin D3. The structural and functional properties of LP after the modification will change to varying degrees. Meanwhile, Res was loaded into the hydrophobic core of LP, and the resulting Res-loaded structures have a uniform particle size distribution and a high encapsulation efficiency (78%). When the amount of Res encapsulation increases, the emulsification and oxidation resistance of the Pickering emulsion increased; the interfacial tension and interfacial protein adsorption increased to 11.21 mN/m and 97.34%, respectively. During simulated gastrointestinal digestion, the Pickering emulsion prepared with LP-Res nanoparticles at pH 11, 60 °C (pH 11, 60 °C-LP-Res) effectively protected Res and vitamin D3 from degradation or precipitation, indicating a significant increase in bioavailability.

Effects of particle size and release property of paclitaxel-loaded nanoparticles on their peritoneal retention and therapeutic efficacy against mouse malignant ascites

Malignant ascites accounts for abdominal pain, dyspnea and anorexia, all of which decrease quality of life in cancer patients. Intraperitoneal chemotherapy is a useful method for managing malignant ascites and nanoparticulate drug delivery system makes it more effective by increasing peritoneal retention of anti-cancer drugs. In this study, we prepared paclitaxel-loaded emulsions and liposomes with different particle sizes and drug release properties, and evaluated their peritoneal retention and therapeutic efficacy in Ehrlich's ascites carcinoma (EAC)-bearing mice. Liposomes with the size of 100 nm were rapidly absorbed from peritoneal cavity into blood after intraperitoneal injection into EAC-bearing mice, whereas 1000-nm liposomes were highly retained in peritoneal cavity. Accordingly, 1000 nm liposomes significantly prolonged survival time of EAC-bearing mice but did not inhibit the ascites accumulation because of too poor paclitaxel release. On the other hand, although peritoneal retention of emulsions themselves was similar irrespective of their sizes, 270-nm emulsions showed the higher PTX retention in ascites than other emulsions, and resulted in significantly prolonged survival time and lower accumulation of ascites in EAC-bearing mice. These results indicate that not only particle size but drug release property is one of key determinants of the biodisposition and therapeutic efficacy of intraperitoneally injected nanoparticulate PTX against malignant ascites.

An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis

The binding mechanisms between soy β-conglycinin/glycinin and (-)-epigallocatechin-3-gallate (EGCG) were evaluated using multi-spectral techniques and molecular modeling. Additionally, the emulsifying properties of β-conglycinin/glycinin were investigated in their interactions with EGCG. Fluorescence analysis revealed that the quenching of β-conglycinin/glycinin by EGCG was static quenching. Specifically, EGCG to β-conglycinin/glycinin resulted in the conformation changes of the Trp and Tyr residues, around which the polarity toward more hydrophilic. The dominated binding between β-conglycinin and EGCG was hydrogen bonding, whereas was mainly hydrophobic force between glycinin and EGCG. Such affinity induced a more organized protein confirmation with decreased random coil and increased α-helix and β-structures. The docking data indicated the better affinity between glycinin and EGCG, compared to β-conglycinin. The emulsifying ability and capacity of β-conglycinin were enhanced with involvement EGCG, however no effect was found for glycinin. Our findings deliver insights in understanding of the interaction mechanisms between β-conglycinin/glycinin and EGCG.

Effects of antioxidant types on the stabilization and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions

Lipid oxidation is a major challenge in the development and storage of lipid-containing food products. In this work, we extracted aquatic gelatin from silver carp scales and studied the effects of antioxidant types (water-soluble and lipid-soluble types) on the stabilization, lipid oxidation, and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions. Vitamin C (VC), a water-soluble antioxidant, and vitamin E (VE), a lipid-soluble antioxidant, had no obvious effects on the appearance, droplet size distribution, and droplet stability of the emulsion. VC slowed the liquid-gel transition of the emulsions at room temperature. The emulsion creaming stability decreased with the increase of VC concentration, whereas it increased with the increase of VE concentration. Lipid oxidation hierarchy of emulsion groups at room temperature were VC<VE<control<pure oil. Free fatty acids were mainly released from the silver carp scale gelatin-stabilized emulsions in the simulated intestinal fluid. Moreover, compared with the control group, VC increased the free fatty acid release percentages, whereas VE decreased them. This work provided useful information for developing antioxidants in the field of food science and in value-added utilization research of aquatic by-products.

Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions

The structural properties, interfacial behavior, and emulsifying ability of ultrasound-treated pea protein isolate (PPI) and the legumin (11S) and vicilin (7S) globulin fractions prepared with a salt-solubilization procedure were investigated. Of the three protein groups, PPI was strongly responsive to ultrasound perturbation (20 kHz, 57-60 W·cm-2) showing the greatest solubility increase, particle size reduction, structure destabilization, and conformational change. Similar but less remarkable effects were observed on 11S globulins; 7S proteins, already highly soluble (>99%), were generally less sensitive to ultrasound. The ultrasound treatment significantly improved emulsifying activity, which resulted in greater emulsifying capacity and stronger interfacial adsorption for all protein samples. PPI exhibited the higher activity increase (70.8%) compared to approximately 30% for 11S and 7S. For both control and ultrasound treated proteins, the emulsifying capacity was in the order of 7S > 11S > PPI, inversely related to the trend of protein loading at the interface, indicating efficiency differences. The latter was attributed to emulsion clusters formed through protein-protein interaction in PPI and 11S emulsions which were visibly absent in 7S emulsions.

Deep learning in food science: An insight in evaluating Pickering emulsion properties by droplets classification and quantification via object detection algorithm

Understanding the complicated emulsion microstructures by microscopic images will help to further elaborate their mechanisms and relevance. The formidable goal of the classification and quantification of emulsion microstructure appears difficult to achieve. However, object detection algorithm in deep learning makes it feasible. This paper reports a new technique for evaluating Pickering emulsion properties through classification and quantification of the emulsion microstructure by object detection algorithm. The trained neural network models characterize the emulsion droplets by distinguishing between different individual emulsion droplets and morphological mechanisms from numerous microscopic images. The quantified results of the emulsion droplets presented in this study, provide details of statistical changes at different concentrations of the Pickering interface and storage temperatures enabling elucidation of the mechanisms involved. This methodology provides a new quantitative and statistical analysis of emulsion microstructure and properties.