Emulsion Microgel Particles as High-Performance Bio-Lubricants

Diversity of structure and gastrointestinal fate of O/W emulsion induced by potato-soluble starch

The purpose of this study was to examine the effect of potato-soluble starch on the structure, stability, and gastrointestinal fate of O/W emulsion. O/W emulsion was emulsified by whey protein isolate, and potato-soluble starch (0.0-16.0 %) was incorporated to alter its structure and digestibility. With progressing soluble starch, this system changed from liquid to gel-like, with turbidity and viscosity significantly increased. In the observation of macrostructure, this structure altered from an irregular lamellar structure to a dense comb-like three-dimensional network structure, with emulsion droplets embedded in the interstice. During the gastrointestinal tract, discrepant digestive behavior was observed, suggesting that the presence of potato-soluble starch could affect the gastrointestinal fate of O/W emulsion. And the lipid digestion result indicated that the structure transformation had an important effect on the rate and extent of lipid digestion. The final extent of lipid digestion reduced from 131.4 % to 66.4 % with different soluble starch content, indicating that the soluble starch incorporation contributed to the inhabitation of lipid digestion. Moreover, nutraceutical bioaccessibility has also significantly changed. This research indicated that potato soluble starch has potential in the modulation and design of emulsion systems with diversified structure and digestibility.

Microgel-Based Smart Materials: How Do You Design a Microgel?

Microgels, which are submicrometer- to micrometer-sized hydrogels, have been investigated for more than four decades and are now widely applied in modern advanced smart materials. The "smartness" of microgel-based materials is attributed to their material composition, cross-linking strategy, and responsiveness to stimuli. These characteristics are inherently influenced and constrained by the fabrication method, which, in turn, affects the properties of the resulting microgel particles. While numerous studies have reported on the applications of microgels, the translation of fundamental research findings into practical applications remains limited. For example, while recent research in biomedical applications has focused on controlled and smart drug release based on novel environmentally responsive mechanisms, this Review highlights that the responsiveness still requires further refinement in terms of selectivity and precision. Moreover, the variety of drugs that can be used remains limited, and as this Review clarifies, microgel-based materials frequently do not possess adequate biocompatibility for biomedical applications. This Review initially summarizes the relationship between microgel synthesis techniques and their resulting properties. Furthermore, we observe that recent reports on the applications of microgels fall primarily into the categories of sensing, separation, biomedical applications, and additive manufacturing. These reports highlight recent advances in microgel applications; however, several challenges specific to each application area still need to be addressed. For instance, improving sensitivity and selectivity is a key concern in the sensing field. This Review identifies these challenges and proposes future directions for the advancement of microgel-based smart materials.

Research Progress on Injectable Microspheres as New Strategies for the Treatment of Osteoarthritis Through Promotion of Cartilage Repair

Osteoarthritis (OA) is a degenerative disease caused by a variety of factors with joint pain as the main symptom, including fibrosis, chapping, ulcers, and loss of cartilage. Traditional treatment can only delay the progression of OA, and classical delivery system have many side effects. In recent years, microspheres have shown great application prospects in the field of OA treatment. Microspheres can support cells, reproduce the natural tissue microenvironment in vitro and in vivo, and are an efficient delivery system for the release of drugs or biological agents, which can promote cell proliferation, migration, and differentiation. Thus, they have been widely used in cartilage repair and regeneration. In this review, preparation processes, basic materials, and functional characteristics of various microspheres commonly used in OA treatment are systematically reviewed. Then it is introduced surface modification strategies that can improve the biological properties of microspheres and discussed a series of applications of microsphere functionalized scaffolds in OA treatment. Finally, based on bibliometrics research, the research development, future potential, and possible research hotspots of microspheres in the field of OA therapy is systematically and dynamically evaluated. The comprehensive and systematic review will bring new understanding to the field of microsphere treatment of OA.

Natural product of angelica essential oil developed as a stable Pickering emulsion for joint interface lubrication

Development of high-performance joint injection lubricants has become the focus in the field of osteoarthritis treatment. Herein, natural product of angelica essential oil combined with the graphene oxide were prepared to the stable Pickering emulsion as a biological lubricant. The tribological properties of the Pickering emulsion under different friction conditions were studied. The lubricating mechanism was revealed and the biological activities were evaluated. Results showed that the prepared Pickering emulsion displayed superior lubrication property at the Ti6Al4V biological material interface. The maximum friction reduction and anti-wear abilities of the Pickering emulsion were improved by 36% and 50% compared to water, respectively. This was primarily due to the action of the double-layer lubrication films composed of the graphene oxide and angelica essential oil molecules. It was worth noting that the friction reduction effect of the Pickering emulsion at the natural cartilage interface was higher about 19% than that of HA used in clinic for OA commonly. In addition, the Pickering emulsion also displayed antioxidant activity and cell biocompatibility, showing a good clinical application prospect in the future.

Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition

Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and compositions impact the in vitro oral tribological properties of protein-rich emulsions and emulsion-filled gels. Oil-in-water emulsions with oil fractions from 1 wt% to 20 wt% were prepared, alongside emulsion-filled gels containing whey protein isolate (WPI), hydrolysed whey protein (HWP), or a blend of both (10 wt% protein content). Two processing approaches were employed: creating emulsions with an initial 10 w% protein content (M1) and initially forming emulsions with 0.1 wt% protein content, then enriching to a final 10 wt% concentration (M2). The hypothesis was that formulations with HWP or method 2 (M2) would offer lubrication benefits by inducing droplet coalescence, aiding in the formation of a lubricating boundary tribofilm. Surprisingly, the tribological behavior of high-protein emulsions showed minimal dependence on oil droplet volume fraction. However, both HWP-based emulsions and those processed with M2 for WPI exhibited significant friction reduction, which may be attributed to the presence of coalesced oil droplets, supporting our hypothesis. Substituting 50 wt% of WPI with HWP in emulsion-filled gel boli resulted in very low friction coefficients in the boundary lubrication regime, suggesting oil droplet release from the gel matrix. These findings provide insights into designing high-protein foods with improved mouthfeel for the elderly population, necessitating further validation through sensory studies.

Lubricating Polymer Gels/Coatings: Syntheses and Measurement Strategies

Straightforward design and long-term functionality for tribological considerations has prompted an extensive substitution of polymers for metals across various applications, from industrial machinery to medical devices. Lubrication of and by polymer gels/coatings, essential for ensuring the cost-effective operation and reliability of applications, has gained strong momentum by benefiting from the structural characteristics of natural lubrication systems (such as articular cartilage). The optimal synthetic strategy for lubricating polymer gels/coatings would be a holistic approach, wherein the lubrication mechanism in relation to the structural properties offers a pathway to design tailor-made materials. This review considers recent synthesis strategies for creating lubricating polymer gels/coatings from the molecular level (including polymer brushes, loops, microgels, and hydrogels), and assessing their frictional properties, as well as considering the underlying mechanism of their lubrication.

Carrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviors

HYPOTHESIS

Engineering plant-based microgel particles (MPs) at a molecular scale is meaningful to prepare functional fat analogues. We hypothesize that oat protein isolate (OPI) and κ-carrageenan (CA) have synergy in MPs formation, using MPs with controllable structure, and further to fabricate fat analogues with adjustable characteristics is feasible. Their digestion fate will also be possibly modulated by interfacial coatings.

EXPERIMENTS

OPI-based conjugated MPs with tunable rigidities by changing crosslinking densities were designed. The relationship between microgel structures, and emulsion gel properties was explored through spectroscopy, microstructure, rheology and tribology. The delivery to lycopene, as well as inhibiting digestion behaviors of fat analogues was evaluated in a simulated gastro-intestinal tract.

FINDINGS

The rigidity of conjugated MPs could be tailored to optimize the performance of fat analogues. OPI-1 %CA MPs could stabilize emulsions up to 95 % oil fraction with fine texture. Tribological behaviors had a dependence on microgel elasticity and interfacial coatings, medium hard MP-stabilized emulsion was less disrupted without coalescence after oral processing. Digestion was delayed by denser and harder MPs by softening the interfacial particle layer or limiting lipase accessibility. Softer conjugated MPs possessed better flexibility and were broken down more easily leading to a higher rate of lipid digestion.

Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition

The physicochemical properties and gastrointestinal fate of β-carotene-loaded emulsions and emulsion gels were examined. The emulsion was emulsified by whey protein isolate and incorporated with chitosan, then the emulsion gels were produced by gelatinizing potato starch in the aqueous phase. The rheology properties, water distribution, and microstructure of emulsions and emulsion gels were modulated by chitosan combination. A standardized INFOGEST method was employed to track the gastrointestinal fate of emulsion systems. Significant changes in droplet size, zeta-potential, and aggregation state were detected during in vitro digestion, including simulated oral, stomach, and small intestine phases. The presence of chitosan led to a significantly reduced free fatty acids release in emulsion, whereas a slightly increasing released amount in the emulsion gel. β-carotene bioaccessibility was significantly improved by hydrogel formation and chitosan addition. These results could be used to formulate advanced emulsion systems to improve the gastrointestinal fate of hydrophobic nutraceuticals.

Emollients in dermatological creams: Early evaluation for tailoring formulation and therapeutic performance

The targeted choice of the emollient of a cream determines its physicochemical properties and clinical effectiveness. This work researched the effects of emollient properties on the final characteristics and potential performance of oil-in-water dermatological creams. Seven emollients with different chemical characteristics and structures (alkane, triglyceride, ether, silicone, vegetable oils, and mineral oil) were tested in a model formulation. Early stability, pH, droplet size distribution, rheology, tackiness, adhesivity, spreadability, tribology, and release profile of a lipophilic substance model (in Franz cells, through a synthetic membrane, for six hours) were assessed. The creams had acid epicutaneous pH and a "shear-thinning" "solid-like" viscoelastic behavior. Among the seven emollients' properties, polarity, density, and viscosity were the most influential. Droplet parameters were the most impacted, pH and release were moderately affected, and the textural properties were lowly to moderately impacted. The emollient substitution in the model formulation affected the experimental parameters differently, allowing formulation optimization and tailoring its potential therapeutic performance regarding drug release, coadjutant effects, and dwell time on the skin. By looking at the creams' characteristics, it was possible to select the best-suited emollients for releasing a lipophilic drug, applying on painful skin, and formulation in wash-off products or leave-on protective barrier creams.

Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage

This study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to environmental conditions during storage (pH and ionic strengths), shear and tribological stresses. Our hypothesis was that a shear-induced instability will enable OLs to exhibit favourable lubrication performance. During storage, OLs exhibited resistance to droplet aggregation for up to 6 weeks owing to the proteins (3.5-152.8 kDa molecular weights) stabilizing the OL droplets. However, presence of divalent (Ca2+) ions induced destabilization with marked increase in droplet size (p < 0.05). OLs demonstrated shear thinning behaviour, displaying an order of magnitude higher viscosity than flaxseed oil (FSO) at low shear rates (<10 s-1). Strikingly, OLs mirrored the frictional profile of FSO regardless of entrainment speeds, due to droplet coalescence, validating the hypothesis. Such kinetic stability with shear-induced coalescing feature of OLs hold strong potential for future plant-based food development, particularly in achieving desired mouthfeel characteristics.

Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation

To investigate the influence of particle characteristics on their lubricating capacity, microparticles of controlled size (~300, ~700, and ~1900 nm) were prepared from whey proteins using two different approaches: reducing the pH and increasing the calcium ion concentration. The physiochemical, morphological, and tribological properties of the two types of particles were determined. Both treatments pronouncedly decreased the absolute value of zeta-potential and surface hydrophobicity of whey proteins, with calcium ions showing a more severe effect on zeta-potential. The viscosity of the particle suspensions increased with particle size, and ion-induced samples showed higher viscosity than acid-induced ones. Morphology investigation revealed that particle aggregation and irregularity increased with particle size increase. Distinct lubricating behaviors were observed for the two particle types within different size ranges. Viscosity played a more important role in lubrication when the particle size was small, while particle characteristics became more dominant for large particles.

A Neural Mechanism in the Human Orbitofrontal Cortex for Preferring High-Fat Foods Based on Oral Texture

Although overconsumption of high-fat foods is a major driver of weight gain, the neural mechanisms that link the oral sensory properties of dietary fat to reward valuation and eating behavior remain unclear. Here we combine novel food-engineering approaches with functional neuroimaging to show that the human orbitofrontal cortex (OFC) translates oral sensations evoked by high-fat foods into subjective economic valuations that guide eating behavior. Male and female volunteers sampled and evaluated nutrient-controlled liquid foods that varied in fat and sugar ("milkshakes"). During oral food processing, OFC activity encoded a specific oral-sensory parameter that mediated the influence of the foods' fat content on reward value: the coefficient of sliding friction. Specifically, OFC responses to foods in the mouth reflected the smooth, oily texture (i.e., mouthfeel) produced by fatty liquids on oral surfaces. Distinct activity patterns in OFC encoded the economic values associated with particular foods, which reflected the subjective integration of sliding friction with other food properties (sugar, fat, viscosity). Critically, neural sensitivity of OFC to oral texture predicted individuals' fat preferences in a naturalistic eating test: individuals whose OFC was more sensitive to fat-related oral texture consumed more fat during ad libitum eating. Our findings suggest that reward systems of the human brain sense dietary fat from oral sliding friction, a mechanical food parameter that likely governs our daily eating experiences by mediating interactions between foods and oral surfaces. These findings identify a specific role for the human OFC in evaluating oral food textures to mediate preference for high-fat foods.SIGNIFICANCE STATEMENT Fat and sugar enhance the reward value of food by imparting a sweet taste and rich mouthfeel but also contribute to overeating and obesity. Here we used a novel food-engineering approach to realistically quantify the physical-mechanical properties of high-fat liquid foods on oral surfaces and used functional neuroimaging while volunteers sampled these foods and placed monetary bids to consume them. We found that a specific area of the brain's reward system, the orbitofrontal cortex, detects the smooth texture of fatty foods in the mouth and links these sensory inputs to economic valuations that guide eating behavior. These findings can inform the design of low-calorie fat-replacement foods that mimic the impact of dietary fat on oral surfaces and neural reward systems.

High-Performance Nanogel-in-Oils as Emulsion Evolution Controller for Displacement Enhancement in Porous Media

We designed and synthesized high-performance nanogel-in-oils with intermediate properties between solid particles and liquid droplets for multiphase flow control in porous media. The ultrasmall polymeric nanogels prepared via inverse emulsion polymerization were efficiently encapsulated in micrometer-sized oil droplets with the aid of surfactants during transfer from the oil phase to the aqueous phase. The composite colloidal system exhibited high loading capacity, unimodal size distribution, and long-term kinetic stability in suspension. The colloidal behaviors of nanogel-in-oils and the corresponding interfacial evolution during displacement in porous media were investigated via microfluidic experiments. In situ emulsification was observed with a state contrary to that of static characterizations. The spontaneous and sustainable formation of foam-like water-in-oil macroemulsions originated from aqueous phase breakup and oil film development, both enhanced by nanogel-in-oils. Sweeping efficiency enhancement by invasion events and residual oil transport in macroemulsion phases yielded exceptional displacement performances. Flow field fluctuations and emulsion state variations can be manipulated by adjusting nanogel-in-oil concentrations. The nanogel-in-oil suspension was found to exhibit optimal performance among the tested dispersed systems.

Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces

This review discusses the current knowledge of interfacial and bulk interactions of biopolymeric microgels in relation to the well-established properties of synthetic microgels for applications as viscosity modifiers and Pickering stabilisers. We present a timeline showing the key milestones in designing microgels and their bulk/ interfacial performance. Poly(N-isopropylacrylamide) (pNIPAM) microgels have remained as the protagonist in the synthetic microgel domain whilst proteins or polysaccharides have been primarily used to fabricate biopolymeric microgels. Bulk properties of microgel dispersions are dominated by the volume fraction (ϕ) of the microgel particles, but ϕ is difficult to pinpoint, as addressed by many theoretical models. By evaluating recent experimental studies over the last five years, we find an increasing focus on the analysis of microgel elasticity as a key parameter in modulating their packing at the interfaces, within the provinces of both synthetic and biopolymeric systems. Production methods and physiochemical factors shown to influence microgel swelling in the aqueous phase can have a significant impact on their bulk as well as interfacial performance. Compared to synthetic microgels, biopolymer microgels show a greater tendency for polydispersity and aggregation and do not appear to have a core-corona structure. Comprehensive studies of biopolymeric microgels are still lacking, for example, to accurately determine their inter- and intra- particle interactions, whilst a wider variety of techniques need to be applied in order to allow comparisons to real systems of practical usage.

Transforming sustainable plant proteins into high performance lubricating microgels

With the resource-intensive meat industry accounting for over 50% of food-linked emissions, plant protein consumption is an inevitable need of the hour. Despite its significance, the key barrier to adoption of plant proteins is their astringent off-sensation, typically associated with high friction and consequently poor lubrication performance. Herein, we demonstrate that by transforming plant proteins into physically cross-linked microgels, it is possible to improve their lubricity remarkably, dependent on their volume fractions, as evidenced by combining tribology using biomimetic tongue-like surface with atomic force microscopy, dynamic light scattering, rheology and adsorption measurements. Experimental findings which are fully supported by numerical modelling reveal that these non-lipidic microgels not only decrease boundary friction by an order of magnitude as compared to native protein but also replicate the lubrication performance of a 20:80 oil/water emulsion. These plant protein microgels offer a much-needed platform to design the next-generation of healthy, palatable and sustainable foods.

Intermolecular forces regulate in-vitro digestion of whey protein emulsion gels: Towards controlled lipid release

HYPOTHESIS

The utilization of emulsion-filled protein hydrogels for controlled lipid release in the gastrointestinal tract (GIT) displays great potential in drug delivery and obesity treatment. However, how intermolecular interactions among protein molecules influence lipid digestion of the gels is still understudied.

EXPERIMENTS

Differently structured whey protein emulsion gels were fabricated by heating emulsions with blocking of disulfide bonds (the "noncovalent" gel), noncovalent interactions (the "disulfide" gel), or neither of these (the "control" gel). The intermolecular interactions-gel structure-lipid digestion relationship was investigated by characterizing structural/mechanical properties of the gels and monitoring their dynamic breakdown in a simulated GIT.

FINDINGS

Although the disulfide-crosslinked protein network formed thick interfacial layers around oil droplets and resisted intestinal proteolysis, the "disulfide" gel had the fastest lipolysis rate, indicating that it could not inhibit the access of lipases to oil droplets. In contrast, the "noncovalent" gel was more susceptible to in-vitro digestion than the "control" gel because of lower gel strength, resulting in a faster lipolysis rate. This demonstrated that intermolecular disulfide bonds and noncovalent interactions played distinctive roles in the digestion of the gels; they represented the structural backbone and the infill in the gel structure, respectively.

Multiphase displacement manipulated by micro/nanoparticle suspensions in porous media via microfluidic experiments: From interface science to multiphase flow patterns

Multiphase displacement in porous media can be adjusted by micro/nanoparticle suspensions, which is widespread in many scientific and industrial contexts. Direct visualization of suspension flow dynamics and corresponding multiphase patterns is crucial to understanding displacement mechanisms and eventually optimizing these processes in geological, biological, chemical, and other engineering systems. However, suspension flow inside the opaque realistic porous media makes direct observation challenging. The advances in microfluidic experiments have provided us with alternative methods to observe suspension influence on the interface and multiphase flow behaviors at high temporal and spatial resolutions. Macroscale processes are controlled by microscale interfacial behaviors, which are affected by multiple physical factors, such as particle adsorption, capillarity, and hydrodynamics. These properties exerted on the suspension flow in porous media may lead to interesting interfacial phenomena and new displacement consequences. As an underpinning science, understanding and controlling the suspension transport process from interface to flow patterns in porous media is critical for a lower operating cost to improve resource production while reducing harmful emissions and other environmental impacts. This review summarizes the basic properties of different micro/nanoparticle suspensions and the state-of-the-art microfluidic techniques for displacement research activities in porous media. Various suspension transport behaviors and displacement mechanisms explored by microfluidic experiments are comprehensively reviewed. This review is expected to boost both experimental and theoretical understanding of suspension transport and interfacial interaction processes in porous media. It also brings forward the challenges and opportunities for future research in controlling complex fluid flow in porous media for diverse applications.

Rheology and tribology of chitosan/Acacia gum complex coacervates

Acacia gum (Gum Arabic; GA) and chitosan (CTS) form complex coacervates in acidic environments, providing a polymer-rich aqueous material with interesting bio-lubricant properties. We investigate the interplay of the tribology and rheology of these coacervates, demonstrating that they dramatically reduce the friction coefficient between lubricated soft model surfaces as compared to solutions of the individual polymers. We characterize the phase separation behavior using microscopy, electrophoretic mobility and thermogravimetric analysis. The macroscopic rheological behaviour is predominantly viscous and ranges from weakly to strongly shear thinning: viscosity levels and strength of shear thinning increase with decreasing ionic strength, but no apparent yield stress or predominant elasticity were observed even in the absence of salt. Conversely, friction coefficients measured between soft and rough surfaces increase with a rise in ionic strength and can be scaled onto a Stribeck-type master curve across varying ionic strength and pH in the mixed and hydrodynamic lubrication regimes.

Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies

In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of RBOBs and FG was studied by Fourier transform infrared spectroscopy (FTIR). In addition, the rheological and the tribology properties of the RBOB-FG emulsion-filled gels were evaluated. We found that the dispersibility and stability of the RBOB droplets was improved by FG hydrogel, and the electrostatic repulsion of the system was enhanced. FTIR analysis indicated that the hydrogen bonds and intermolecular forces were the major driving forces in the formation of RBOB-FG emulsion-filled gel. An emulsion-filled gel-like structure was formed, which further improved the rheological properties, with increased firmness, storage modulus values, and viscoelasticity, forming thermally stable networks. In the tribological test, with increased FG concentration, the friction coefficient (μ) decreased. The elasticity of RBOB-FG emulsion-filled gels and the ball-bearing effect led to a minimum boundary friction coefficient (μ). These results might contribute to the development of oil-body-based functional ingredients for applications in plant-based foods as fat replacements and delivery systems.

High-performance displacement by microgel-in-oil suspension in heterogeneous porous media: Microscale visualization and quantification

HYPOTHESIS

Preferential flow in porous media is commonly encountered and decreases the multiphase displacement efficiency. Here, we synthesized microgel-in-oil in suspension and demonstrated that microgel-in-oil as a novel additive could present self-adaptive transport behavior and introduce a novel multiphase displacement mode for improving displacement efficiency in heterogeneous porous media.

EXPERIMENTS

We investigated the microgel-in-oil formation process and characterized their morphology with fluorescence microscopy and Cryo-SEM. The suspension displacement performance in heterogeneous porous media was evaluated using a microfluidic chip containing a preferential flow pathway (PFP) and a parallel matrix region. The displacement results of microgel-in-oil were compared to plain microgel particles and analyzed from pore-scale particle transport behavior to macroscopic multiphase flow patterns.

FINDINGS

The results show that suspension with moderate microgel-in-oil yields the optimal displacement efficiency. Fewer microgel-in-oil cannot alter the flow direction, while too many microgel-in-oil would block the PFP region. The topological analysis identified that suspensions with moderate microgel-in-oil content could achieve the strongest sweeping and carrying abilities that contribute to the highest displacement efficiency. The synergistic transport of microgel-in-oil and plain microgel particles would result in local pressure fluctuations to divert displacing fluid from PFP into the matrix region, which explains the above flow behavior.

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl₂ into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R² > 0.985), while it had a linear positive correlation with mouth-coating (R² > 0.97). A linear positive correlation (R² > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.

Modeling transport of soft particles in porous media

Flow-driven transport of soft particles in porous media is ubiquitous in many natural and engineering processes, such as the gel treatment for enhanced oil recovery. In many of these processes, injected deformable particles block the pores and thus increase the overall pressure drop and reduce the permeability of the particle-resided region. The change of macroscopic properties (e.g., pressure drop and permeability) is an important indicator of the system performance, yet sometimes impossible to be measured. Therefore, it is desirable to correlate these macroscopic properties with the measurable or controllable properties. In this work, we study flow-driven transport of soft particles in porous media using a generalized capillary bundle model. By modeling a homogeneous porous medium as parallel capillaries along the flow direction with periodically distributed constrictions, we first build a governing differential equation for pressure. Solving this equation gives a quantitative correlation between the total pressure drop and measurable parameters, including concentration and stiffness of particles, size ratio of particle to pore throat, and flow rate. The resultant permeability reduction is also obtained. Our results show that the total pressure drop and permeability reduction are both exponentially dependent on the particle concentration and the size ratio of particles to pore throat. With no more than two fitting parameters, our model shows excellent agreements with several reported experiments. The work not only sheds light on understanding transport of soft particles in porous media but also provides important guidance for choosing the optimal parameters in the relevant industrial processes.

Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions

Food behavior during oral processing plays an essential role in the perception of texture. It depends on different factors, including food structure and composition, as well as its behavior when interacting with saliva. This study aimed to investigate the effect of particle size and thickener type of emulsified systems on physical, rheological, tribological, and oral oily coating properties under oral conditions. Six matrices based on oil-in-water emulsions with different particle sizes (NE-nanoemulsion and CE-conventional emulsions) were prepared using a mixture of emulsifiers (10% w/w) and sunflower oil (10% w/w). Thickened agents were added to the matrices (NE and CE) at different concentrations (3-4.5% w/w of starch-ST or 0.4-0.8% w/w xanthan gum-XG) to obtain equi-viscous samples (NE-EV) with their CE-based counterpart. Results showed a decrease in apparent viscosity values under oral conditions (saliva and shearing at 10 s^-1) during the shear time, but this behavior was more evident in starch-based matrices. The lubrication properties of the different matrices depended mainly on the thickener concentration since equi-viscous samples (NE-ST-EV and NE-XG-EV) showed higher coefficient of friction (CoF) values. Finally, oral oily coating was more related to the oil droplets size than to the type of thickener since all NE-based matrices showed a higher amount of coating retained compared to the CE-based ones. Therefore, NE-based matrices could be used as an alternative to increase mouthfeel sensations in food emulsions.

Linking polymer hydrophobicity and molecular interactions to rheology and tribology in phospholipid-containing complex gels

HYPOTHESIS

The rheological behavior and frictional properties (macroscopic level) of systems containing a hydrophobically modified polymer and phospholipids depend on the hydrophobic association that occur between the hydrophobic moiety of the polymer and the phospholipid tails (molecular level). The hydrophobicity of the polymer can thus be used to control its interactions with phospholipids, and manipulate complex gel macroscopic behavior.

EXPERIMENTS

By using systems composed of a crosslinked hydrophobically modified polyacrylic acid (HMPAA) or a crosslinked polyacrylic acid polymer (PAA) and phospholipids, we examine the underlying mechanisms through which the components interact using isothermal titration calorimetry (ITC) and their effect on rheological and tribological characteristics of complex gels.

FINDINGS

We find the systems containing HMPAA and phospholipid exhibit gel-like behavior with the elastic modulus increasing substantially upon phospholipid addition due to hydrophobic interactions that result in a more interconnected network formation, as evidenced by ITC measurements. Similar experiments with a crosslinked polyacrylic acid polymer (PAA) show no interactions, lending credence to our hypothesis. In addition, soft tribological behavior shows lower friction coefficients at low entrainment speeds with HMPAA concentration and the addition of phospholipid, while no change in friction coefficient was observed in the case of increasing PAA concentration, indicating HMPAA and phospholipids to be interacting with the soft PDMS contacts.

Rheology and tribology of starch + κ-carrageenan mixtures

In this study, we investigated the rheological and tribological properties of biopolymer mixtures of gelatinized corn starches (0.5 - 10.0 wt%) and κ-carrageenan (κC) (0.05 - 1.0 wt%). Two different starch samples were used. The first starch (CS1), despite extensive heating and shearing contained "ghost" granules, while the second starch (CS2) had no visible ghost granules after the same gelatinization process as CS1. Apparent viscosity measurements demonstrated that κC + CS1 mixtures were shear thinning liquids, with viscosity values being lower than the corresponding weight average of the values of the individual equilibrium phases at shear rates < 50 s-1 . Tribological results revealed that κC ≥ 0.5 wt% was required to observe any decrease in friction coefficients in the mixed lubrication regime. Starch (CS1) showed an unusual behavior at ≥ 5 wt%, where the friction coefficient decreased not only in the mixed regime but also in the boundary regime, probably due to the presence of the "ghost" granules, as the latter became entrained in the contact region. The CS1 + κC mixtures showed significantly lower friction coefficients than that of pure CS1 and κC in the mixed regime. However, the CS2 + κC mixture (i.e., containing no ghost granules) showed similar behavior to pure κC in the mixed regime, while lower friction coefficients than that of the pure CS2 and κC in the boundary regime. These findings illustrate new opportunities for designing biopolymer mixtures with tunable lubrication performance, via optimizing the concentrations of the individual biopolymers and the gelatinization state of the starch.

Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants

The ability to create a superlubricious aqueous lubricant is important for various biological and technological applications. Here, a nonlipid biolubricant with strikingly low friction coefficients is fabricated (patented) by reinforcing a fluid-like hydrogel composed of biopolymeric nanofibrils with proteinaceous microgels, which synergistically provide superlubricity on elastomeric surfaces in comparison to any of the sole components. This two-component lubricant composed of positively charged lactoferrin microgels and negatively charged κ-carrageenan hydrogels is capable of exceeding the high lubricating performance of real human saliva in tribo tests using both smooth and textured surfaces, latter mimicking the human tongue's wettability, topography, and compliance. The favorable electrostatic attraction between mutually oppositely charged microgels and the hydrogel reinforces the mechanical properties of the hydrogel, allowing friction reduction by combining the benefits of both viscous and hydration lubrication. The superlubricity of these microgel-reinforced hydrogels offers a unique prospect for the fabrication of biocompatible aqueous lubricants for dry-mouth therapy and/or designing of nonobesogenic nutritional technologies.

Rheology and tribology properties of cereal and legume flour paste from different botanical origins

Paste made from eight types of cereal grains (low fiber containing grains [LF grains]: rice, sticky rice, black rice, and millet; and high fiber containing grains [HF grains]: wheat, buckwheat, oat, and barley), and four types of legumes (soybean, red bean, kidney bean, and mung bean), were studied in terms of particle size, rheological, and tribological properties. Sticky rice and soybean pastes showed lower yield stress, viscosity and consistency coefficient than other pastes. Most cereal pastes showed a major peak at approximately 160 µm except for oat and barley, while legume pastes showed mono modal profiles except for soybean. Tribological results showed that starch tended to develop type A friction profiles, showing a typical Stribeck curve; bran/fiber tended to develop type B profiles, showing an ascent curve with clear onset of hydrodynamic regime; protein and lipids promoted type C profiles, showing a flat plateau shaped curve. Water soluble polysaccharides in grains or legumes could improve the paste lubrication. In general, 5% of the black rice paste and sticky rice in the LF grain group, and the soybean paste in the legume group, showed a low friction coefficient (μ) in the entire entrainment speed range; barley paste and oat paste in the HF grain group showed relatively low μ at low entrainment speed (0.5 mm/s) and medium entrainment speed (5 and 10 mm/s), respectively.

Nanodiamond-stabilized Pickering emulsions: Microstructure and rheology

HYPOTHESIS

We envisage the use of hydroxylated detonation nanodiamonds (ND-OH), a relatively novel carbonaceous filler with high adsorption activity, small size, and large surface area to create Pickering emulsions. The emulsion behavior under shear and the extent to which the microstructure can rebuild after breakdown is dependent on its yield stress.

EXPERIMENTS

Using a model system consisting of isopropyl palmitate and water stabilized by ND-OH particles, we investigate the stability of these emulsions, their microstructure and rheological behavior as a function of ND-OH concentration.

FINDINGS

Confocal microscopy reveals that increasing ND-OH concentration results in smaller droplet sizes in the emulsions. This behavior is consistent with our rheological results of higher elastic modulus G' and yield stress of the emulsion with increased ND-OH, as the presence of smaller droplets facilitates the formation of a densely packed network. We find the rheological behavior of these emulsions to be a hybrid of colloidal gels and surfactant-stabilized emulsions, with interparticle interactions and droplets deformability dictating their elasticity and yield stress behavior. Structure recovery following large shear reveals the degree of microstructure recovery to depend on the applied stress, with the recovered modulus collapsing into a single master-curve when the applied stress is scaled by the yield stress.

3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications

Oral friction on the tongue surface plays a pivotal role in mechanics of food transport, speech, sensing, and hedonic responses. The highly specialized biophysical features of the human tongue such as micropapillae-dense topology, optimum wettability, and deformability present architectural challenges in designing artificial tongue surfaces, and the absence of such a biomimetic surface impedes the fundamental understanding of tongue-food/fluid interaction. Herein, we fabricate for the first time, a 3D soft biomimetic surface that replicates the topography and wettability of a real human tongue. The 3D-printed fabrication contains a Poisson point process-based (random) papillae distribution and is employed to micromold soft silicone surfaces with wettability modifications. We demonstrate the unprecedented capability of these surfaces to replicate the theoretically defined and simulated collision probability of papillae and to closely resemble the tribological performances of human tongue masks. These de novo biomimetic surfaces pave the way for accurate quantification of mechanical interactions in the soft oral mucosa.

Ball-Bearing-Inspired Polyampholyte-Modified Microspheres as Bio-Lubricants Attenuate Osteoarthritis

Osteoarthritis, a lubrication dysfunction related disorder in joint, is characterized by articular cartilage degradation and joint capsule inflammation. Enhancing joint lubrication, combined with anti-inflammatory therapy, is considered as an effective strategy for osteoarthritis treatment. Herein, based on the ball-bearing-inspired superlubricity and the mussel-inspired adhesion, a superlubricated microsphere, i.e., poly (dopamine methacrylamide-to-sulfobetaine methacrylate)-grafted microfluidic gelatin methacrylate sphere (MGS@DMA-SBMA), is developed by fabricating a monodisperse, size-uniform microsphere using the microfluidic technology, and then a spontaneously modified microsphere with DMA-SBMA copolymer by a one-step biomimetic grafting approach. The microspheres are endowed with enhanced lubrication due to the tenacious hydration layer formed around the charged headgroups (-N⁺ (CH₃ )₂ - and -SO₃^- ) of the grafted poly sulfobetaine methacrylate (pSBMA), and simultaneously are capable of efficient drug loading and release capability due to their porous structure. Importantly, the grafting of pSBMA enables the microspheres with preferable properties (i.e., enhanced lubrication, reduced degradation, and sustained drug release) that are highly desirable for intraarticular treatment of osteoarthritis. In addition, when loaded with diclofenac sodium, the superlubricated microspheres with excellent biocompatibility can inhibit the tumor necrosis factor α (TNF-α)-induced chondrocyte degradation in vitro, and further exert a therapeutic effect toward osteoarthritis in vivo.

Camacho-Cruz L, Bucio E, Kadlubowski SS. An Updated Review of Macro, Micro, and Nanostructured Hydrogels for Biomedical and Pharmaceutical Applications

Hydrogels are materials with wide applications in several fields, including the biomedical and pharmaceutical industries. Their properties such as the capacity of absorbing great amounts of aqueous solutions without losing shape and mechanical properties, as well as loading drugs of different nature, including hydrophobic ones and biomolecules, give an idea of their versatility and promising demand. As they have been explored in a great number of studies for years, many routes of synthesis have been developed, especially for chemical/permanent hydrogels. In the same way, stimuli-responsive hydrogels, also known as intelligent materials, have been explored too, enhancing the regulation of properties such as targeting and drug release. By controlling the particle size, hydrogel on the micro- and nanoscale have been studied likewise and have increased, even more, the possibilities for applications of the so-called XXI century materials. In this paper, we aimed to produce an overview of the recent studies concerning methods of synthesis, biomedical, and pharmaceutical applications of macro-, micro, and nanogels.

Design principles of food gels

Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. Here, we comprehensively review the constitutive nature, gelling mechanisms, design approaches, and structural and mechanical properties of food gels. We then consider how these food gel design principles alter rheological and tribological properties for food quality improvement, nutrient-modification of foods while preserving sensory perception, and targeted delivery of drugs and bioactives within the gastrointestinal tract. We propose that food gels may offer advantages over their synthetic counterparts owing to their source renewability, low cost, biocompatibility and biodegradability. We also identify emerging approaches and trends that may improve and expand the current scope, properties and functionalities of food gels and inspire new applications.

Microgels as viscosity modifiers influence lubrication performance of continuum

Biocompatible microgels have been demonstrated to act as excellent lubricants, however, the influence of the continuum on their overall mechanical performance has been neglected so far. In this work, the mechanical performance of colloidal whey protein microgels (hydrodynamic diameter ∼100 nm measured using dynamic light scattering and atomic force microscopy) of different rigidity dispersed in Newtonian (buffer and corn syrup) or complex non-Newtonian fluids (xanthan gum) is investigated for the first time via rheology and soft tribology. Dispersions of both soft microgels (G' ∼ 100.0 Pa) and hard microgels (G' ∼ 10.0 kPa) were observed to act as thickeners in buffer as well as in low viscosity corn syrup and correspondingly reduced the friction, latter decreased as a function of the increased rigidity of the microgels. Differently, in high viscosity continuum, the microgels acted as thinning agents and increased the friction. In the lubrication limit, microgels in buffer or corn syrup behaved as Newtonian fluids with effective viscosity corresponding to their second Newtonian plateau value (η∞). However, the lubrication performance of the microgels dispersed in the complex fluid (xanthan gum) could not be described quantitatively by η∞. For the low viscosity xanthan gum, the microgels had no influence on friction. Nevertheless, for the high viscosity counterparts, the soft microgels acted as thinning agents whilst the hard microgels accelerated the onset of elastohydrodynamic regime. This study demonstrates that microgels act as viscosity modifiers directly influencing the tribological performance, depending upon a subtle interplay of rheological properties of the particles and continuum.

Human saliva and model saliva at bulk to adsorbed phases - similarities and differences

Human saliva, a seemingly simple aqueous fluid, is, in fact, an extraordinarily complex biocolloid that is not fully understood, despite many decades of study. Salivary lubrication is widely believed to be a signature of good oral health and is also crucial for speech, food oral processing and swallowing. However, saliva has been often neglected in food colloid research, primarily due to its high intra- to inter-individual variability and altering material properties upon collection and storage, when used as an ex vivo research material. In the last few decades, colloid scientists have attempted designing model (i.e. 'saliva mimicking fluid') salivary formulations to understand saliva-food colloid interactions in an in vitro set up and its contribution on microstructural aspects, lubrication properties and sensory perception. In this Review, we critically examine the current state of knowledge on bulk and interfacial properties of model saliva in comparison to real human saliva and highlight how far such model salivary formulations can match the properties of real human saliva. Many, if not most, of these model saliva formulations share similarities with real human saliva in terms of biochemical compositions, including electrolytes, pH and concentrations of salivary proteins, such as α-amylase and highly glycosylated mucins. This, together with similarities between model and real saliva in terms of surface charge, has led to significant advancement in decoding various colloidal interactions (bridging, depletion) of charged emulsion droplets and associated sensory perception in the oral phase. However, model saliva represents significant dissimilarity to real saliva in terms of lubricating properties. Based on in-depth examination of properties of mucins derived from animal sources (e.g. pig gastric mucins (PGM) or bovine submaxillary mucin (BSM)), we can recommend that BSM is currently the most optimal commercially available mucin source when attempting to replicate saliva based on surface adsorption and lubrication properties. Even though purification via dialysis or chromatographic techniques may influence various physicochemical properties of BSM, such as structure and surface adsorption, the lubricating properties of model saliva formulations based on BSM are generally superior and more reliable than the PGM counterpart at orally relevant pH. Comparison of mucin-containing model saliva with ex vivo human salivary conditioning films suggests that mucin alone cannot replicate the lubricity of real human salivary pellicle. Mucin-based multi-layers containing mucin and oppositely charged polyelectrolytes may offer promising avenues in the future for engineering biomimetic salivary pellicle, however, this has not been explored in oral tribology experiments to date. Hence, there is a strong need for systematic studies with employment of model saliva formulations containing mucins with and without polycationic additives before a consensus on a standardized model salivary formulation can be achieved. Overall, this review provides the first comprehensive framework on simulating saliva for a particular bulk or surface property when doing food oral processing experiments.

Microgels at fluid-fluid interfaces for food and drinks

Various aspects of microgel adsorption at fluid-fluid interfaces of relevance to emulsion and foam stabilization have been reviewed. The emphasis is on the wider non-food literature, with a view to highlighting how this understanding can be applied to food-based systems. The various different types of microgel, their methods of formation and their fundamental behavioral traits at interfaces are covered. The latter includes aspects of microgel deformation and packing at interfaces, their deformability, size, swelling and de-swelling and how this affects their surface activity and stabilizing properties. Experimental and theoretical methods for measuring and modelling their behaviour are surveyed, including interactions between microgels themselves at interfaces but also other surface active species. It is concluded that challenges still remain in translating all the possibilities synthetic microgels offer to microgels based on food-grade materials only, but Nature's rich tool box of biopolymers and biosurfactants suggests that this field will still open up important new avenues of food microstructure development and control.

Cell Wall Polymer Composition and Spatial Distribution in Ripe Banana and Mango Fruit: Implications for Cell Adhesion and Texture Perception

Banana (Musa acuminata) and mango (Mangifera indica) are two of the most popular fruits eaten worldwide. They both soften during ripening but their textural attributes are markedly different. This study aimed to elucidate the molecular mechanism underpinning textural differences between banana and mango. We used a novel combination of methods at different scales to analyse the surface properties of fruit cells and the potential contribution of cells and cell wall components to oral processing and texture perception. The results indicated that cell separation occurred easily in both organs under mild mechanical stress. Banana cells showed distinctively elongated shapes with distinct distribution of pectin and hemicellulose epitopes at the cell surface. In contrast, mango had relatively spherical cells that ruptured during cell separation. Atomic force microscopy detected soft surfaces indicative of middle lamella remnants on banana cells, while mango cells had cleaner, smoother surfaces, suggesting absence of middle lamellae and more advanced cell wall disassembly. Comparison of solubilized polymers by cell wall glycome analysis showed abundance of mannan and feruylated xylan in separation exudate from banana but not mango, but comparable levels of pectin and arabinogalactan proteins. Bulk rheology experiments showed that both fruits had similar apparent viscosity and hence might be extrapolated to have similar "oral thickness" perception. On the other hand, oral tribology experiments showed significant differences in their frictional behavior at orally relevant speeds. The instrumental lubrication behavior can be interpreted as "smooth" mouthfeel for mango as compared to "astringent" or "dry" for banana in the later stages of oral processing. The results suggest that cell wall surface properties contribute to lubricating behavior associated with textural perception in the oral phase.

Tribology and its growing use toward the study of food oral processing and sensory perception

Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on "soft-tribology" have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini-traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology-sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.