Search Results (435)

This study investigates the use of ozonized water as a novel reaction medium for generating Maillard reaction products (MRPs) from fructose and glycine, comparing their physicochemical properties and antioxidant performance with those produced in phosphate buffer. Heating in ozonized water delayed early Maillard stages, as indicated by slower browning, lower A294 and A420 absorbance, and higher L* values. However, prolonged heating led to intensified reddish-brown coloration and elevated intermediate formation, suggesting ozone-modified reaction pathways. pH declined more sharply in the ozone system, while conductivity increased significantly after 60 min, reflecting accelerated late-stage reactions. Antioxidant activity, assessed via DPPH and ABTS assays, developed more slowly in the ozone system but reached comparable levels to the buffer after 120 min. In emulsion models, MRPs from either system alone exhibited pro-oxidant effects, while blends, especially those produced using ozonized water and buffer at ratios of 75:25 and 50:50, significantly enhanced oxidative stability. Zeta-potential analysis showed that emulsions containing MRP blends had less negative initial charges but exhibited greater stability over 3 days compared to those with individual treatments. These findings highlight the potential of ozonized water to modulate Maillard reaction kinetics and suggest that blending MRPs from different reaction media can enhance antioxidant functionality and emulsion stability in complex food systems. Full article

This study developed an efficient interfacial stabilization strategy, using metal ions (Cu²⁺) and octyl gallate (OG) to protect curcumin (Cur) via interfacial coordination. Macroscopic observation, droplet size, and Turbiscan stability index analysis demonstrated that the addition of Cu²⁺ to the OG/Cur emulsion significantly influenced its emulsification efficiency and physical stability, which depended on both the OG concentration and the amount of Cu²⁺ added. Interfacial rheological analysis showed that Cu²⁺ addition significantly enhanced droplet interfacial strength, with distinct effects from different metal ions. FT-IR confirmed the coordination bonds of Cu²⁺ with both Cur (keto/enol) and OG (phenolic hydroxyl). Under appropriate concentrations of OG and Cu²⁺, the retention rate of curcumin in the emulsion was significantly improved under various processing conditions. After 100 min of UV exposure, the OG/Cur/Cu²⁺ system increased curcumin retention by 49.64% compared to Cu²⁺-free systems. The study presents a metal-phenolic coordination-based strategy for constructing stable functional emulsions with high curcumin protection. Full article

Bovine milk is a complex biological fluid whose lipid fraction plays essential roles in nutrition, processing, and product quality. While conventional analyses have traditionally focused on total fat content and fatty acid composition, recent advances in liquid chromatography–mass spectrometry (LC–MS) have unveiled the molecular diversity of polar lipids, particularly phospholipids and sphingolipids. These compounds, largely associated with the milk fat globule membrane (MFGM), include key molecular species such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), sphingomyelin (SM), ceramides (Cer), and lysophospholipids, which collectively contribute to emulsion stability, flavor development, and bioactive functionality. This review summarizes current progress in the determination of sphingolipids and phospholipids in bovine milk, with a specific focus on analytical strategies enabling their accurate detection, identification, and quantification. We discuss how advanced LC–MS platforms have been applied to investigate factors shaping the milk polar lipidome, including lactation stage, animal diet, metabolic and inflammatory stress, and technological processing. Accumulating evidence indicates that specific lipid species and ratios, such as PC/PE balance, SM and ceramide profiles, and Lyso-PC enrichment, act as sensitive molecular indicators of membrane integrity, oxidative status, heat stress, and processing history. From an applied perspective, these lipidomic markers hold strong potential for dairy quality control, shelf-life assessment, and authenticity verification. Overall, advanced lipidomics provides a robust analytical framework to translate molecular-level lipid signatures into actionable tools for monitoring cow health, technological performance, and the nutritional valorization of bovine milk. Full article

Short linear maltodextrin (SLMD) mixtures, which are modified from starch, comprise approximately 10 linear glucose molecules. In this study, we explored the noncovalent molecular association of SLMD with ferulic acid (FA) in aqueous and solid systems, as well as its applicability to water-in-oil (W/O) emulsion systems. Results showed that SLMD interacts with FA at a 1:1 molar ratio with an average equilibrium constant of 13.3 M⁻¹ in pure water. Changes in ellipticity in the involved circular dichroism absorption spectrum and nuclear magnetic resonance spectroscopy revealed that multipoint direct interactions exist between SLMD and FA suggesting complex formation through inclusion. Complexation does not impede the radical scavenging ability of FA; instead, there is an additive effect with a slight contribution from SLMD. SLMD crystals with a high FA content were obtained for B-type amylose. However, no strong interaction between the solid forms of SLMD and FA was recognized. For both SLMD aq. and W/O emulsions with different FA concentrations, the UV protection effect increased due to the solubility enhancement of FA by SLMD. Overall, this study demonstrates the ability and potential importance of SLMD to associate with functional components in water and solid systems and the applicability to emulsified systems. Full article

This study investigated the effects of pH (3, 5, 7, 9, 11) on the structure–activity relationship and stability mechanism of Pickering emulsions stabilized by the gorgon euryale starch–quinoa protein complex. Analyses were performed using reverse compression test, rheology, thermal stability assessment, atomic force microscopy (AFM), and low-field nuclear magnetic resonance (LF-NMR) measurements. Reverse compression test showed that the emulsion at pH 3 exhibited the highest hardness and consistency, but the weakest cohesiveness. Rheological measurements revealed that all emulsions displayed shear-thinning behavior, the emulsion at pH 3 had the highest shear stress and apparent viscosity, while that at pH 11 showed the lowest viscosity due to the destruction of macromolecular structures. Thermal stability assessment indicated that the emulsion at pH 3 did not undergo significant stratification even at 60 °C, whereas the stability of emulsions decreased between pH 5–9. Microscopic analyses (optical microscopy, AFM, and LF-NMR) further confirmed that the emulsion at pH 3 had fine, uniform droplets, strong water-binding capacity, and an interfacial film with a “dense protrusion” structure. This study provides a basis for the environmental adaptability design of functional emulsions and contributes to the high-value utilization of gorgon euryale and quinoa resources. Full article

Incorporating hydrophobic flavonoids such as naringenin into food systems is challenging due to their poor water solubility and instability. Effective delivery systems are essential to improve solubility, dispersibility, and controlled release during digestion. This study developed a food-grade encapsulation system using basil seed gum water-soluble extract (BSG-WSE) combined with proteins, sodium caseinate (NaCas) and whey protein isolate (WPI), via pH-driven and mild heat treatments in aqueous media, without the use of organic solvents, to ensure safety and sustainability. BSG-WSE and NaCas were tested at mass ratios of 1:1, 1:3, and 1:5 under pH conditions of 4, 5, and 7, followed by heat treatments at 60 °C or 80 °C for 30 min. The total biopolymer concentrations were 0.15%, 0.3%, and 0.45% (w/v). The most stable colloidal system was obtained at a 1:1 ratio, pH 4, and 60 °C, which was further evaluated for two additional flavonoids (rutin and quercetin) and with WPI as an alternative protein source. The highest loading capacity (11.18 ± 0.17%) and encapsulation efficiency (72.50 ± 0.85%) were achieved for naringenin under these conditions. Quercetin exhibited superior performance, with a loading capacity of 14.1 ± 3.12% and an encapsulation efficiency of 94.36 ± 5.81%, indicating a stronger affinity for the delivery system. WPI showed lower encapsulation efficiency than NaCas. Ternary systems (BSG-WSE, NaCas, and naringenin) formed under different pH and heat treatments displayed distinct morphologies and interactions. The pH 4 system demonstrated good dispersion and pH-responsive release of naringenin, highlighting its potential as a delivery vehicle for hydrophobic flavonoids. BSG-WSE significantly improved the stability of protein-based complexes formed via pH-driven assembly. Physicochemical characterization, rheological analysis, and release studies suggest that this system is particularly suitable for semi-solid food products such as yogurt or emulsions, supporting its application in functional food development. Full article

The growing demand for effective skincare products that can effectively target specific dermatological concerns has accelerated the development of advanced delivery technologies. Among them, nanocarrier-based topical delivery systems have gained significant attention for their ability to enhance the performance of skincare formulations. Acting as versatile delivery tools, nanocarriers not only stabilize and protect sensitive cosmetic ingredients but also improve their penetration through the skin barrier and enable controlled, sustained, or targeted release. Therefore, this review focuses on the recent achievements of nanocarrier-based topical delivery technology for skincare applications, which systematically summarizes the design principles, mechanisms and functional characteristics of diverse nano-based delivery platforms, including vesicular nanocarriers, lipid-based nanocarriers, emulsion-based nanocarriers, polymeric nanocarriers, inorganic nanoparticles, and inclusion complexes. Meanwhile, these nanocarriers are discussed according to their relevance to the pathogenesis of prevalent skin disorders, highlighting how tailored nanocarriers can address specific therapeutic or cosmetic needs. Overall, this review emphasizes the emerging trends and future perspectives of nanotechnology-based topical delivery systems in modern cosmetology, offering more opportunities for precise, effective and science-driven cosmetic solutions. Full article

Electrokinetics has established itself as a central pillar in microfluidic research, offering a powerful, non-mechanical means to manipulate fluids and analytes. Mechanisms such as electroosmotic flow (EOF), electrophoresis (EP), and dielectrophoresis (DEP) re-main central to the field, once more layers of complexity emerge heterogeneous interfaces, viscoelastic liquids, or anisotropic droplets are introduced. Five research directions have become prominent. Field-driven manipulation of droplets and emulsions—most strikingly Janus droplets—demonstrates how asymmetric interfacial structures generate unconventional transport modes. Electrokinetic injection techniques follow as a second focus, because sharply defined sample plugs are essential for high-resolution separations and for maintaining analytical accuracy. Control of EOF is then framed as an integrated design challenge that involves tuning surface chemistry, engineering zeta potential, implementing nanoscale patterning, and navigating non-Newtonian flow behavior. Next, electrokinetic instabilities and electrically driven micromixing are examined through the lens of vortex-mediated perturbations that break diffusion limits in low-Reynolds-number flows. Finally, electrokinetic enrichment strategies—ranging from ion concentration polarization focusing to stacking-based preconcentration—demonstrate how trace analytes can be selectively accumulated to achieve detection sensitivity. Ultimately, electrokinetics is converging towards sophisticated integrated platforms and hybrid powering schemes, promising to expand microfluidic capabilities into previously inaccessible domains for analytical chemistry and diagnostics. Full article

This study explores the fabrication and characterization of Pickering high internal phase emulsions (P-HIPEs) stabilized by soy protein isolate (SPI) and coix polysaccharide (CP) complex. CP exhibited high purity (95.29%) with a molecular weight of 5.53 × 10⁵ Da and was predominantly composed of glucose, as confirmed by monosaccharide analysis and FT-IR spectroscopy. SPI/CP complexes formed well-dispersed nanoparticles with optimal stability at 2% CP concentration, demonstrated by minimal particle size and enhanced zeta potential. P-HIPEs stabilized by these complexes showed excellent physical stability without phase separation or oil leakage, with the creaming index decreasing as particle concentration increased, reaching optimal stability at 12% SPI/CP and pH 9. Particle size and zeta potential measurements indicated smaller, more uniform droplets and intensified electrostatic repulsion under these conditions, effectively preventing droplet coalescence. Confocal microscopy revealed a dense, multilayered interfacial network formed by SPI/CP complexes around oil droplets, enhancing emulsion stability. Rheological analyses confirmed that P-HIPEs exhibited elastic solid-like gel behavior with pronounced shear-thinning and superior thixotropic recovery at 12% SPI/CP and alkaline pH, highlighting improved gel strength and structural integrity. These findings demonstrate the critical influence of SPI/CP concentration and pH on the physicochemical, microstructural, and rheological properties of P-HIPEs, offering valuable insights for developing stable emulsions with enhanced performance and applicability in food systems. Notably, the results emphasize the critical role of SPI/CP concentration and pH in achieving optimal emulsion stability and rheological properties. Full article

This study constructed ternary complexes of whey protein isolate (WPI), naringin (NAR), and sodium alginate (SA) and their stabilized emulsions, and characterized their physicochemical properties. The results confirmed interactions between NAR and SA with WPI, which induced quenching of WPI intrinsic fluorescence; formation of the ternary complexes could effectively inhibit WPI flocculation near its isoelectric point. Compared with the corresponding binary complexes, the WPI-NAR-SA ternary complexes developed more stable emulsions with smaller droplet sizes and higher absolute ζ-potential values, exhibiting superior storage stability that increased with SA concentration. After storage at 4 °C for 20 days, the emulsion system exhibited a peroxide value remaining below 4.7 μg/mL; after 9 days of UV irradiation, lutein retention reached 82.49%. Both protective effects increased with rising SA concentration. This study provides a strategy for the development of a novel functional emulsion delivery system. Full article

This study investigates the formulation and optimization of acid-stable water-in-oil-in-water (W/O/W) double emulsions stabilized by sodium caseinate (NaCN)–xanthan gum (XG) complexes, with the aim of developing a natural biopolymer-based delivery system exhibiting controlled release behavior. The emulsions were prepared at pH 4, and the effects of NaCN concentration, XG concentration, and primary fraction (PF) on the encapsulation efficiency (EE) and droplet size (DS) were systematically evaluated using response surface methodology (RSM) based on a Box–Behnken design (BBD). Microscopic and rheological analyses confirmed the formation of a rigid interfacial film around the droplets, leading to improved emulsion stability over one month of storage at 4, 25, and 40 °C. The release kinetics of chlortetracycline (CTC), used as a model drug, followed a Fickian diffusion mechanism, indicating efficient control of the release rate by the NaCN/XG interfacial complex. The optimized formulation (NaCN = 0.652%, XG = 0.339%, PF = 10%) yielded an encapsulation efficiency of 87.7% and a mean droplet size of 24.83 µm, demonstrating excellent predictive accuracy of the statistical model. The results highlight the potential of NaCN/XG complexes to produce acid-stable, biopolymer-based double emulsions capable of sustained release of bioactive compounds, making this system promising for food and pharmaceutical delivery applications. Full article

Biosurfactants (BSs) are natural, biodegradable compounds crucial for replacing synthetic emulsifiers in the food industry, provided their production costs can be reduced through the use of sustainable and low-cost substrates. This study evaluated the viability of licuri oil as a carbon source for BS production by Candida utilis and assessed the product’s functional stability in food formulations. Production kinetics confirmed the yeast’s efficiency, reducing the water surface tension to a minimum of 31.55 mN·m⁻¹ at 120 h. Factorial screening identified a high carbon-to-nitrogen ratio as the key factor influencing ST reduction. The isolated BS demonstrated high surface activity, with a Critical Micelle Concentration of 0.9 g·L⁻¹. Furthermore, the cell-free broth maintained excellent emulsifying activity (E₂₄ > 70%) against canola and motor oils across extreme pH, temperature, and salinity conditions. Twelve mayonnaise-type dressings were formulated, utilizing licuri oil, and tested for long-term physical stability. Six formulations, featuring the BS in combination with lecithin and/or egg yolk, remained stable without phase segregation after 240 days of refrigeration, maintaining a stable pH and suitable microbiological conditions for human consumption. The findings confirm that the valorization of licuri oil provides a route to produce a highly efficient and robust BS, positioning it as a promising co-stabilizer for enhancing the shelf-life and natural appeal of complex food emulsions. Full article

This study investigated the effects of tamarind seed polysaccharide (TSP) on the structural characteristics, digestibility, and emulsifying properties of waxy maize starch (WMS), as well as their interaction mechanisms. WMS-TSP complexes were prepared via complexes to improve starch’s physical and functional properties. Native WMS showed smooth spherical granules, while WMS-TSP samples formed freeze-drying-induced honeycomb structures (~200–250 μm). In vitro digestion indicated that WMS-TSP systems (5–15%) reduced RDS by 20.1–24.11% relative to native WMS (41% ± SD), suggesting a potential to attenuate postprandial glycemic responses. Fourier-transform infrared (FT-IR) spectroscopy revealed that TSP interacted with WMS mainly through non-covalent bonds such as hydrogen bonding, while influencing the degree of crystallinity without generating new crystalline polymorphs. In corn oil-based emulsions, the WMS-TSP composites showed strong viscoelastic behavior, with elevated storage (G′) and loss (G″) moduli, together with improved storage stability. These findings highlight the synergistic potential of WMS and TSP in enhancing the functionality of starch-based systems and provide insights into the role of polysaccharides in food structure and digestion regulation. Full article

The removal of water pollutants with high selectivity and efficiency is still a huge challenge owing to the complex composition of contaminated water. The preparation, modification of Pickering emulsion microspheres, and their application in the adsorption and removal of non-steroidal anti-inflammatory drugs (diclofenac) in water were studied. Poly(2-(diethylamino)ethyl methacrylate-divinylbenzene), (P(DEAEMA-DVB)) microspheres were prepared by Pickering emulsion polymerization. The P(DEAEMA-DVB) polymer was modified with glycidyl trimethylammonium chloride (GTAC) and phenyl glycidyl ether (PGE) to prepare the adsorbent poly(quaternized and phenyl-functionalized) (P(QP-DVB)) with a substantial quantity of quaternary ammonium functional groups. The non-steroidal anti-inflammatory drugs in aqueous solution was mainly adsorbed by the anion exchange interaction with quaternary ammonium species. The adsorption kinetics coincided with the pseudo-second-order kinetic model, and the adsorption isotherm conformed to the Langmuir isotherm model. The optimized P(QP-DVB) particles exhibited well-defined spherical morphology and a uniform particle size distribution ranging from 15 to 30 µm. Nitrogen adsorption/desorption characterization revealed a high specific surface area of 674 m² g⁻¹ and a pore size distribution from 2 to 25 nm. In addition, the aforementioned microsphere underwent chemical regeneration and exhibits good reusability, thereby reducing both the economic costs and environmental impacts. Full article

Understanding how plant proteins interact with polyphenols under different pH conditions is key to unlocking the full functional potential of natural ingredients in food systems. This study investigates the pH-dependent binding mechanisms and structural transformations of three underutilized plant proteins: mustard protein concentrate (MP), primrose protein meal (PP), and sunflower meal protein isolate (SMP) in complexation with red cabbage polyphenols (RC) using spectroscopic and microscopic techniques, we show that alkaline conditions (pH 7–9) enhance anthocyanin binding, driven by hydrogen bonding and hydrophobic interactions, particularly in PP and SMP. However, this increased binding is accompanied by greater protein unfolding and aggregation, which affects solubility and colloidal behavior. PP9 demonstrated the strongest antioxidant activity, while MP3 retained anthocyanin stability in acidic conditions. Emulsification and foaming properties varied across proteins and pH: PP showed the highest emulsification at acidic pH, MP had superior emulsion stability at alkaline pH, and SMP maintained performance across all conditions. CLSM imaging confirmed that SMP-based emulsions were the most structurally stable. These findings provide molecular insight into how pH governs the assembly, stability, and functionality of protein–polyphenol complexes, paving the way for the rational design of next-generation plant-based food formulations. Full article