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Colloids and Interfaces
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Food Colloids: 3rd Edition
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Food Colloids: 3rd Edition

A special issue of Colloids and Interfaces (ISSN 2504-5377).

Deadline for manuscript submissions: 20 December 2024 | Viewed by 4748

Special Issue Editors

Prof. Dr. Eleni P. Kalogianni

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Geotechnical Sciences, International Hellenic University, Thermi, Greece
Interests: interfacial properties; lipids; food science and technology
Special Issues, Collections and Topics in MDPI journals
Dr. Julia Maldonado-Valderrama

E-Mail Website
Guest Editor
Biocolloid and Fluid Physics Group, Department of Applied Physics, University of Granada, 18071 Granada, Spain
Interests: surface tension; interfacial rheology; monolayer; foams; emulsions; atomic force microscopy; food science; digestion; colloids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nowadays, food colloids comprise a unique biological and technological platform to address one of the major challenges of modern society, such as the development of healthier and more sustainable processed food products. Several scientific areas converge in the rational design of these products, which relies ultimately upon a deep knowledge of the molecular, physicochemical, interfacial, and colloidal properties of food ingredients, their interactions, and the dynamics of these systems. Food ingredients comprise principally proteins, surfactants, lipids, and polysaccharides, while the range of colloidal structures present in food products is extremely vast and constantly expanding (foams, emulsions, gels, particles, micelles, etc.). Increasing nutrient bioavailability, reducing fat intake, controlling food digestibility, and gut health, etc., are some of the challenges faced by current research in food colloids. Furthermore, advances in physicochemical and microbial effects in relation to colloidal systems and their applications in food processing and packaging can have a great impact on food quality, safety, and nutrition.

The third volume of this Special Issue is a collection of original works presented in the 19th Food Colloids Conference: Using Colloid Science to Find New Sustainable Solutions in Food organized by International Hellenic University to take place on 14–18 April 2024 in Thessaloniki, Greece. The special issue will be open for submissions on April 20, 2024.

This Special Issue, in alignment with the 19th Food Colloids Conference, in addition to the multidisciplinary approach towards food colloids outlined above, has a special focus on sustainability, where colloids provide clean, environmentally friendly, plant-based solutions.

Prof. Dr. Eleni P. Kalogianni
Dr. Julia Maldonado-Valderrama
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Colloids and Interfaces is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food emulsions, foams, and gels
  • structure and rheology
  • surfaces, interfaces, and monolayers
  • food digestion and nutrient bioavailability
  • protein–polysaccharide interactions
  • particles, nanoparticles, and microgels
  • drug/nutraceutical delivery
  • food processing
  • coatings and food packaging
  • methods, tools, and new insights into food colloidal systems
  • sustainable colloids

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Related Special Issues

Published Papers (4 papers)

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Research

17 pages, 2972 KiB  
Article
Foaming Properties of Chlorella sorokiniana Microalgal Biomass
by Despoina Georgiou, Aggelos Charisis, Athina Theocharidou, Christos Ritzoulis, Georgia Papapanagiotou, Christina Samara, Christos Chatzidoukas and Eleni P. Kalogianni
Colloids Interfaces 2024, 8(6), 66; https://doi.org/10.3390/colloids8060066 - 29 Nov 2024
Viewed by 364
Abstract
Chlorella sorokiniana is a well-studied microalga with significant nutritional potential due to its health-promoting nutrients. C. sorokiniana is rich in proteins (~50%), lipids (~14%), vitamins, and other bioactive compounds, making it an attractive ingredient for the food industry. Other properties of C. sorokiniana [...] Read more.
Chlorella sorokiniana is a well-studied microalga with significant nutritional potential due to its health-promoting nutrients. C. sorokiniana is rich in proteins (~50%), lipids (~14%), vitamins, and other bioactive compounds, making it an attractive ingredient for the food industry. Other properties of C. sorokiniana, such as its foaming properties, have not been extensively investigated. The present work examines the foaming properties of C. sorokiniana biomass and of its fractions, namely the foaming properties of the whole-cell biomass, the disrupted-cell biomass, the water-soluble protein-rich extract, and the disrupted-cell biomass residue after oil extraction. The water/air interfacial tension, zeta potential, foaming capacity, foam stability, and foam morphology of C. sorokiniana biomass and its fractions were determined. Furthermore, the effect of the pH on the foaming properties of the water-soluble protein-rich extract was also investigated. The results show that the examined fractions decrease the water-air interfacial tension and form foams. The type of biomass fraction affects strongly the foam characteristics and foam stability. Furthermore, the stability and characteristics of the foam are significantly affected by pH. Overall, the water-soluble protein-rich extract at pH 7 presented the best foam stability, as the foam remained stable for more than 24 h and had a narrow bubble size distribution. The obtained results suggest that fractionated microalgae biomass could be used as an effective foaming agent in different commercial applications. Full article
(This article belongs to the Special Issue Food Colloids: 3rd Edition)
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15 pages, 4012 KiB  
Article
Exploring the Safety of the Sustainable Toxicity Testing in Zebrafish and Brine Shrimp Using Nanoemulsions Formulated from Fish Byproducts and Lemon Oil
by Amira Ayman Hendawy, Amal A. M. Elgharbawy, Najihah Mohd Noor, Nurhidayu Al-Saari, Nor Azrini Nadiha Azmi and Hamzah Mohd Salleh
Colloids Interfaces 2024, 8(6), 59; https://doi.org/10.3390/colloids8060059 - 29 Oct 2024
Viewed by 880
Abstract
Nanoemulsions, characterized by their nanosized particles ranging from 20 to 200 nm, are effective carriers for drug molecules. Our novel oil-in-water nanoemulsion, NE-FLO™, formulated from lemon and fish byproduct oils, demonstrates promising antioxidant and anti-inflammatory activities, with initial studies indicating nontoxicity to normal [...] Read more.
Nanoemulsions, characterized by their nanosized particles ranging from 20 to 200 nm, are effective carriers for drug molecules. Our novel oil-in-water nanoemulsion, NE-FLO™, formulated from lemon and fish byproduct oils, demonstrates promising antioxidant and anti-inflammatory activities, with initial studies indicating nontoxicity to normal skin cells. This study investigated the safety of NE-FLO™ using brine shrimp (Artemia salina) and zebrafish (Danio rerio) models, focusing on concentration-dependent effects and LC50 values. At lower concentrations (0.1 mg·L−1, 0.01 mg·L−1, and 0.001 mg·L−1), NE-FLO™ showed minimal toxicity without adverse effects. However, at 1 mg·L−1, reduced survival rates indicate potential toxicity. Specifically, this concentration also induces altered swimming behaviors in zebrafish. LC50 values are 8.7474 mg·L−1 for brine shrimp and 0.316 mg·L−1 for adult zebrafish. These results underscore the necessity for further detailed investigations into NE-FLO™, balancing its therapeutic benefits with potential toxicity risks. This study emphasizes the importance of optimizing nanoemulsion formulations from fish oil and conducting comprehensive safety assessments to meet regulatory standards. Full article
(This article belongs to the Special Issue Food Colloids: 3rd Edition)
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15 pages, 1452 KiB  
Article
Ethanolic Cashew Leaf Extract Encapsulated in Tripolyphosphate–Chitosan Complexes: Characterization, Antimicrobial, and Antioxidant Activities
by Pitima Sinlapapanya, Jirayu Buatong, Suriya Palamae, Rasool Abdul Nazeer, Bin Zhang, Thummanoon Prodpran and Soottawat Benjakul
Colloids Interfaces 2024, 8(5), 52; https://doi.org/10.3390/colloids8050052 - 10 Sep 2024
Viewed by 1426
Abstract
Ethanolic cashew leaf extract (ECL-E) is rich in phenolic compounds and shows remarkable antioxidative and antimicrobial activities. Encapsulation could stabilize ECL-E as the core. Tripolyphosphate (TPP)–chitosan (CS) nanoparticles were used to load ECL-E, and the resulting nanoparticles were characterized. The nanoparticles loaded with [...] Read more.
Ethanolic cashew leaf extract (ECL-E) is rich in phenolic compounds and shows remarkable antioxidative and antimicrobial activities. Encapsulation could stabilize ECL-E as the core. Tripolyphosphate (TPP)–chitosan (CS) nanoparticles were used to load ECL-E, and the resulting nanoparticles were characterized. The nanoparticles loaded with ECL-E at different levels showed differences in encapsulation efficiency (47.62–89.47%), mean particle diameters (47.30–314.60 nm), positive zeta potentials (40.37–44.24 mV), and polydispersity index values (0.20–0.56). According to scanning electron micrographs, the nanoparticles had a spherical or ellipsoidal shape, and a slight agglomeration was observed. The appropriate ratio of CS/ECL-E was 1:3, in which an EE of 89.47%, a particle size of 256.05 ± 7.70 nm, a zeta potential of 40.37 ± 0.66 mV, and a PDI of 0.22 ± 0.05 were obtained. The nanoparticles also exhibited high antioxidant activities, as assayed by DPPH and ABTS radical scavenging activities, ferric reducing ability power (FRAP), and oxygen radical absorbance capacity (ORAC). Low minimum inhibitory concentration and minimum bactericidal concentration were observed against Pseudomonas aeruginosa (9.38, 75.00 mg/mL) and Shewanella putrefaciens (4.69, 75.00 mg/mL). In addition, ECL-E loaded in nanoparticles could maintain its bioactivities under various light intensities (1000–4000 Lux) for 48 h. Some interactions among TPP, CS, and ECL-E took place, as confirmed by FTIR analysis. These nanoparticles had the increased storage stability and could be used for inactivating spoilage bacteria and retarding lipid oxidation in foods. Full article
(This article belongs to the Special Issue Food Colloids: 3rd Edition)
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15 pages, 2718 KiB  
Article
Study of Probiotic Bacteria Encapsulation for Potential Application in Enrichment of Fermented Beverage
by Galiya Madybekova, Elmira Turkeyeva, Botagoz Mutaliyeva, Dinara Osmanova, Saule Aidarova, Reinhard Miller, Altynai Sharipova and Assem Issayeva
Colloids Interfaces 2024, 8(5), 51; https://doi.org/10.3390/colloids8050051 - 6 Sep 2024
Viewed by 1214
Abstract
The current work is devoted to the development of probiotic microencapsulation systems with the co-encapsulation of a plant extract, which can increase the survival of beneficial bacteria and are suitable for potential applications in the enrichment of fermented beverages based on acid whey. [...] Read more.
The current work is devoted to the development of probiotic microencapsulation systems with the co-encapsulation of a plant extract, which can increase the survival of beneficial bacteria and are suitable for potential applications in the enrichment of fermented beverages based on acid whey. The encapsulation process exhibited a high level of effectiveness, achieving 83.0% for Bifidobacterium (BB), 89.2% for Stevia leaf extract (SE), and 91.3% for their combination (BB + SE). The FTIR analysis verified substantial interactions between the encapsulated agents and the polymer matrix, which enhanced the stability of the microcapsules. The BB + SE microcapsules exhibited reduced swelling and moisture content, indicating a denser structure compared to separately encapsulated BB and SE. Comparison of release kinetics of BB, SE and BB + SE loaded microcapsules showed that the combination of active agents has a quicker initial release, reaching 60% release within the first 2 h, and this value increased to 70% after 4 h. The release kinetics studies demonstrated a controlled release of active substances over 24 h. A morphology analysis shows that the surfaces of the dry microcapsules containing BB, SE, and their combination BB + SE have a porous structure. For encapsulated agents, the size of the capsules produced with BB and SE are smaller than those produced with two components (BB + SE), the sizes of which are between 760 µm and 1.1 mm. Modeling of the behavior of microcapsules in a simulated gastrointestinal tract provides information on swelling and active agents release rates as a function of pH in real biological environments. Thus, the new formulations of microcapsules with microorganisms and plant extracts have great potential for the development of fermented whey-based beverages. Full article
(This article belongs to the Special Issue Food Colloids: 3rd Edition)
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