Search Results (582)

Mango leaves (Mangifera indica), an underutilized residue, represent a promising source of functional proteins with potential applications in emulsion-based delivery systems. Leaf protein concentrate (LPC) was extracted and modified by high-intensity ultrasound (HIU) to enhance its techno-functional properties. The modified protein was subsequently used as a natural emulsifier to develop oil-in-water (O/W) emulsions enriched with Curatella americana leaf extract, a phenolic-rich source of antioxidant bioactive compounds. Ultrasound-assisted emulsification (UAEm) conditions were optimized using a Box–Behnken experimental design, evaluating the effects of protein concentration (0.5, 1, and 1.5%), oil-to-water ratio (1:4, 1:4.5, and 1:5, mL:mL), and sonication time (2.5, 5, and 7.5 min) on droplet size (D_[4,3], µm). The optimized formulation consisted of 1.5% protein, an O/W ratio of 1:4 mL, and a time of 7.5 min, producing an emulsion with a droplet diameter of 7.23 µm. The emulsions exhibited high resistance to storage, pH variation (2–10), ionic strength (100–500 mM NaCl), and thermal treatments up to 50 °C. Additionally, incorporating C. americana extract enhanced thermal stability, photostability, and antioxidant retention under UV exposure, suggesting the formation of reinforcing protein–polyphenol interactions. These findings demonstrate the potential of mango leaf protein as a sustainable emulsifier and protective carrier for sensitive bioactive compounds, supporting its application in functional food and nutraceutical formulations. Full article

Lipolysis is an interfacial reaction. Lecithins are natural emulsifiers containing a mixture of phospholipids (PL). Lecithin composition can be modified via enzymatic hydrolysis of PLs to produce lysophospholipids (LPL). The quantities of PL and LPL and the PL/LPL ratio are related to the emulsifying properties and interfacial activity of digestive lipases. This study aims to: (i) produce oil-in-water nanoemulsions of rapeseed oil (RSO) with soybean lecithin (SBL) and hydrolyzed lecithin (HL) at different concentrations and homogenization pressures and measure the mean droplet diameter (MDD) and polydispersity index (PdI) by dynamic light scattering; (ii) hydrolyze the emulsions in vitro with intestinal extracts of rainbow trout and estimate the degree of hydrolysis of lipids (DH) by the pH-stat method; and (iii) model the results on MDD, PdI, and DH through the response surface methodology (RSM). When HL was used as an emulsifier, DH, MDD, and PdI were fitted to polynomial quadratic, two-factor interaction, and linear models, respectively. MDD, PdI, and DH were fitted to polynomial quadratic SBL models. The optimal conditions were emulsifier concentrations of 0.45% and 0.76% w/w and homogenization pressures of 10,790 and 10,781 psi for HL and SBL, respectively. Under these conditions, DH = 34.9% and 33.08%, MDD = 241.9 and 543.6 nm, and PdI = 0.29 and 0.52 for HL and SBL, respectively. Full article

The global demand for food has been increasing, presenting new challenges in meeting this demand. To address this growing need, the use of coating technology through nanoemulsions shows great potential. The use of thyme essential oil stabilized by chitosan nanoparticles offers a promising and sustainable approach for the development of edible coatings. Chitosan was extracted from shrimp shell waste and used to produce nanoparticles via the ionotropic gelation method, using sodium tripolyphosphate (TPP) as a crosslinking agent. To prepare the nanoemulsions, thyme essential oil was used as the dispersed phase, combined with an aqueous phase containing chitosan nanoparticles and Tween 80 as the emulsifier. Two techniques were employed to produce nanoemulsions: high-pressure homogenization and ultrasonication. Nanoemulsion formulations with different concentrations were prepared and characterized in terms of droplet size (Z-Average) and stability using dynamic light scattering (DLS). The average droplet sizes obtained were above 100 nanometers for samples produced via high-pressure homogenization and below 100 nanometers for those prepared using ultrasonication. Analysis of variance (ANOVA) confirmed that both the method (p = 0.002) and the oil phase concentration (p < 0.001) had statistically significant effects on droplet size. Regression analysis showed that oil concentrations below 2.0 g (w/w) increased droplet size, while concentrations above 4.0 g (w/w) significantly reduced it (p < 0.05). However, physical stability tests conducted at 5 °C for 30 days showed consistent values across both formulations, with only minor fluctuations, suggesting overall good stability. Full article

Myofibrillar protein microgel particles (MMP) are promising Pickering stabilisers due to their structure and delivery potential. However, their fibrous, irregular shape promotes aggregation, limiting practical use. This study investigated the effect of xanthan gum (XG) concentration (0.025–0.4%) on MMP dispersion in water and its role in stabilising Pickering emulsions. FTIR and interaction analysis revealed that hydrophobic interactions dominate between XG and MMP, followed by hydrogen bonding and electrostatic forces. At higher XG concentrations (0.2–0.4%), complex particle size decreased from 5.21 μm to 4.49 μm, the contact angle increased from 57.67° to 77.33°, and a uniform dispersed state was achieved. Although increasing XG gradually reduced the emulsifying activity of MMP, it significantly improved the emulsion stability. Microstructure analysis showed that at low XG concentrations, emulsions exhibited phase separation. Rheological measurements indicated that XG-MMP complexes increased continuous-phase viscosity and shear resistance, enhancing macroscopic stability. In summary, at a critical XG concentration of 0.2%, the emulsion undergoes a transition from aggregation-driven instability to network-mediated stabilisation, achieved through the interfacial layer with spatial confinement by a weak aqueous-phase network. This work provides a theoretical foundation and a practical design strategy for fabricating highly stable, tuneable Pickering emulsions based on protein microgel particles. Full article

As demand for sustainable plant protein rises, pumpkin seeds emerge as a promising but underutilized source. Conventional alkaline extraction (ALK) often impairs protein functionality, prompting interest in non-thermal alternatives. This study systematically compared the functional, colloidal, and structural properties of pumpkin seed protein isolates obtained via ALK (conducted at 50 °C), ultrasound-assisted (UAE), and microwave-assisted extraction (MAE). UAE produced the highest extraction yield (50.07%), superior overall solubility, greatest water and fat absorption capacities, and lowest least gelation concentration (12%). Furthermore, UAE best preserved native protein secondary structure (retaining 43.45% alpha-helix), as quantified by FTIR peak deconvolution, and maintained an intact, flake-like morphology under scanning electron microscopy (SEM), yielding the most uniform particle size distribution. Conversely, MAE achieved the highest protein content (73.53%) and the most negative zeta potential, leading to the highest emulsifying and foaming capacities despite inducing a bimodal particle size and irregular, porous surface morphology. ALK performed the poorest across structural and functional metrics, severely denaturing the proteins due to combined alkaline and thermal stress. UAE is recommended for applications requiring optimal solubility and gelation, whereas MAE is highly effective for emulsion- and foam-based food systems, reinforcing pumpkin seeds as a viable sustainable protein ingredient. Full article

Astaxanthin (AST), despite its high bioactivity, exhibits poor stability and low bioavailability due to its strong lipophilicity and inherent degradation susceptibility. To overcome such a challenge, we developed a food-grade oleogel delivery system using a soy protein–arabinoxylan (SA) glycosylated complex modulated by different concentrations (0.5–3%) of sucrose ester (SE) or soy lecithin. We show that the emulsifier concentration has a non-linear effect on the oleogel microstructure: an optimal level of 1% had a significant impact on the interfacial compactness and network density, giving rise to improved thermal stability, rheological strength and AST encapsulation efficiency (81.27%). During in vitro digestion, the SA matrix in combination with emulsifiers allowed gastric protection and intestinal-targeted release of AST with a bioaccessibility of up to 88.84% (SAO-SE-AST). This controlled release profile directly translated into enhanced in vivo antioxidant efficacy in wild-type Bristol N2 Caenorhabditis elegans, as evidenced by reduced lipofuscin accumulation, elevated thermotolerance (survival rate: 64.44–73.33%), suppressed reactive oxygen species levels and activation of endogenous antioxidant enzymes (superoxide dismutase as well as glutathione peroxidase). Collectively, this research has uncovered that food-grade emulsifiers are not only stabilizers, but also key regulators of oleogel architecture and bioactive functionality. These results provide a structure–digestion–bioactivity correlation for protein–polysaccharide oleogels, representing a rational design strategy for high-performance delivery systems of lipid-soluble nutraceuticals. Full article

The growing consumer trend toward plant-based diets is prompting the food industry to seek alternatives to animal protein. Chickpea protein (CPP) stands out for its high protein content (14.9–24.6%) and represents a sustainable alternative. Therefore, this study evaluated and compared the techno-functional performance of CPP and whey protein isolate (WPI), with a focus on their emulsifying capabilities for plant-based food development. CPP was extracted via alkaline extraction and isoelectric precipitation. The techno-functional properties were evaluated, including solubility index (%), foaming capacity (%), emulsion activity index (EAI), gelling, and interfacial properties. Additionally, CPP was used as an emulsifier in plant-based emulsions, and the emulsion stability was compared with WPI for two months. Although CPP exhibited a lower solubility index (60 ± 1.0%) than WPI (95 ± 0.3%), its foaming capacity was identical (CPP: 57 ± 6%; WPI: 58 ± 4%) and exhibited a significantly higher emulsion activity index (22 ± 0.3 m²/g) than WPI (15 ± 0.8 m²/g). In terms of gelation, WPI formed stronger gels (1.2–2.1 N) than CPP (0.05–0.06 N), at the same concentrations. Interfacial tension measurements showed that, while CPP exhibited a higher interfacial saturation concentration (0.055 g/L vs. 0.023 g/L), it was more effective at reducing equilibrium interfacial tension than WPI. Finally, emulsion stability over two months was similar when using CPP or WPI as emulsifiers. CPP demonstrates a competitive functional profile; however, its implementation as a sustainable ingredient will require physical or chemical modifications to improve its functional properties for complex food matrices. Full article

Nutritionally crucial unsaturated fatty acids, especially rich in high omega-3 bonds, are very prone to oxidation. This phenomenon makes oxidation stability a substantial challenge in every formulation, especially those which contain or at some stage of preparation contain water. Bigels and emulgels, which represent promising structured lipid systems for replacing saturated and trans fats in food formulations, pose significant oxidative stability challenges. This review examines oxidation mechanisms in such biphasic systems. Oxidation in bigels and emulgels proceeds through both free-radical-mediated autoxidation and metal-ion-catalysed pathways, with the oil–water interface serving as the primary reaction zone where pro-oxidants concentrate, and lipid substrates become accessible. Structural configuration critically determines oxidative stability, following the sequence W/O bigel > bicontinuous bigel > O/W bigel. The high viscosity of gel matrices provides substantial protection by restricting radical mobility and oxygen diffusion. Mass transfer occurs via diffusion, collision–exchange–separation, and micelle-assisted mechanisms, with association colloids forming localized interfaces that accelerate oxidation. Thermal processing presents particular challenges, as temperatures above 50 °C disrupt most gel structures and accelerate oxidative degradation. Effective protective strategies include interfacial engineering with emulsifiers to reduce oil–water interfacial tension, incorporation of natural antioxidants (e.g., phenolic compounds and tocopherols), and synergistic antioxidant combinations. This review provides a mechanistic framework for formulating oxidatively stable bigels and emulgels suitable for food applications. Full article

Maize bran is an abundant cereal byproduct and a promising source of ferulated arabinoxylan biopolymers (FAXs). In this study, alkaline hydrolysis was optimized for FAX extraction from maize bran using a design-of-experiments approach evaluating alkali concentration, extraction time, and temperature. Purified FAXs were characterized for their chemical composition, phenolic and ferulic acid content, antioxidant activity, microstructure, and functional properties using GC–MS, HPLC, FT-IR, SEM, and standard antioxidant and functional assays. The FAX yields ranged from 14.7 to 18.9%, producing arabinose- and xylose-rich polymers (A/X ratio 0.68–0.74) with a high proportion of bound ferulic acid. Antioxidant assays (FRAP, ABTS, and DPPH) showed that alkaline-extracted and bound phenolic fractions exhibited substantially higher antioxidant capacity (p ≤ 0.05) than free phenolics, highlighting the importance of phenolic association with the arabinoxylan backbone. The FAX 3 extract also showed high activity in both the alkaline-extracted phenolic compounds (905.0 μg/g TE) and fraction II (286.5 μg/g TE), indicating that specific structural features may contribute to its bioactivity. In addition, FAXs demonstrated high water-holding capacity and favorable emulsifying properties. These results support the recovery of maize bran-derived FAXs as functional, antioxidant-active ingredients for food and related applications. Full article

Bacterial nanocellulose (BNC) is gaining interest in multiple industrial applications. BNC dehydration would improve its industrialization while affecting its techno-functional properties (water binding or gelling capacity). This work analyses this aspect in a representative food system where these are fundamental properties: low-fat sausages with pre-emulsified sunflower oil. Native (n-BNC) and freeze-dried (d-BNC) bacterial nanocelluloses were studied at different concentrations. During thermal processing, all batters exhibited the typical viscoelastic transition associated with protein gelation. Formulations containing d-BNC developed a higher final elastic moduli and a broader concentration range of structural reinforcement compared to n-BNC systems. In the cooked sausages, BNC incorporation enhanced hardness, cohesiveness, and water-holding capacity, particularly at intermediate concentrations. Micrographs showed that d-BNC led to a finer and more homogeneous microarchitecture, while n-BNC aggregated in hollows of the meat protein network. Additionally, the Pickering effect of dried BNC produced meat emulsions with smaller oil droplets in agreement with the differences in lightness detected. Results suggest that freeze-dried BNC could be a convenient and effective option for the food industry due to its low weight, longer storage period, and easy handling compared to native BNC. Full article

To elucidate the mechanisms by which the hydrophobic hydrocarbon chain length of emulsifiers and the surface properties of aggregates influence the adhesive performance at the emulsified asphalt–aggregate interface, this study employed molecular dynamics simulations to construct interface models. Key parameters, including relative concentration, diffusion coefficients, and interfacial adhesion work, were systematically analysed to reveal the intrinsic effects of imidazoline-type emulsifier chain length and aggregate type on interfacial behaviour. The results indicate that increasing the hydrophobic chain length of the emulsifier suppresses the adsorption of emulsified asphalt at the aggregate interface. The diffusion coefficients of both emulsifier and asphalt molecules initially increase and subsequently decrease with chain length, with the non-polar asphalt components (aromatics and saturates) exhibiting greater sensitivity to chain length variations. Moderate extension of the hydrophobic chain enhances interfacial adhesion work, whereas exceeding the optimal chain length reverses this trend, weakening adhesion. Aggregate surface properties exert a significant influence on interfacial behaviour. Compared with the acidic SiO₂ (0 0 1) surface, the basic CaCO₃ (1 0 4) surface exhibits lower peak relative concentrations of emulsified asphalt, reduced sensitivity to variations in emulsifier chain length, lower molecular diffusion coefficients, and stronger interactions with asphalt molecules, resulting in superior interfacial adhesion. This study provides a molecular-level theoretical basis for the targeted design of emulsifier structures and the efficient adaptation of emulsified asphalt to different aggregate systems. Full article

This study was conducted to investigate and identify correlations among sensory and comprehensive consumer test results with rheological, textural, and tribological properties of milk chocolate in response to varying levels of particle size and emulsifier. To simulate realistic oral conditions, artificial saliva was incorporated into instrumental analyses. Rheological analysis revealed that increasing particle size and emulsifier concentration significantly reduced plastic viscosity, while emulsifier concentration alone increased yield stress due to structural reorganization within the fat phase. Tribological measurements demonstrated that larger particles increased friction in boundary and mixed lubrication regimes, whereas emulsifiers reduced friction in these regimes by enhancing fluid film formation. Under elastohydrodynamic conditions and with artificial saliva, friction was more influenced by the interaction between particle size and emulsifier level. Textural analysis showed that both parameters significantly influenced hardness, with saliva further softening the samples, especially those with higher emulsifier levels. Sensory evaluations indicated that emulsifiers enhanced flavor release and mouthfeel attributes, while smaller particles contributed to smoother texture and more balanced flavor perception. Consumer acceptance tests confirmed that samples with smaller particles and higher emulsifier levels received the highest scores in overall liking, taste, and texture. Instrumental parameters strongly correlated with key sensory attributes, with yield stress showing the highest positive associations with creaminess, smoothness, fat/milk flavor, and liking, while higher viscosity and friction were negatively linked to flavor release and mouthfeel. Instrumental hardness negatively correlated with cacao intensity and astringency, while saliva-induced softening was positively associated with sweetness and liking, highlighting the role of dynamic oral softening. Full article

In this study, red cabbage-based intelligent/active composite films loaded with different concentrations of clove essential oil were prepared using red cabbage slurry as the matrix, polyvinyl alcohol as the binder, glycerol as the plasticizer, and Tween 80 as the emulsifier via the casting method. The physicochemical properties, color response behavior, and antioxidant and antibacterial activities of the films were systematically evaluated and their application in fish freshness monitoring was further investigated. The results showed that the incorporation of clove essential oil significantly enhanced the antioxidant and antibacterial properties of the films and optimized their mechanical properties within a certain concentration range. Although high concentrations slightly reduced the pH response sensitivity of the films, all composite films exhibited significant color-changing ability, achieving a visible transition from red to yellow-green within the pH range of 2–12. In fish preservation experiments, the composite films not only reflected the freshness status of fish in real time through color changes but also effectively inhibited the increase in total volatile basic nitrogen, total bacterial count, and pH value, thereby delaying spoilage. In this study, a green packaging material with an intelligent indicating function was successfully developed, providing a novel solution for the quality monitoring of high-value aquatic products. Full article

The interfacial and functional properties of water-soluble protein (WP) from honeybee pupa are highly sensitive to environmental conditions, which govern its applicability in food systems. This study investigated the effects of pH (3–11), ionic strength (0–1 M NaCl), and sucrose concentration (0–1 M) on the colloidal behavior, surface hydrophobicity, sulfydryl exposure, functional properties, and interfacial characteristics of WP. These findings provide valuable reference data for future processing of bee pupa protein. Acidic conditions (pH 3) resulted in a high surface hydrophobicity (H₀). Conversely, alkaline conditions enhanced protein interfacial activity. Specifically, the foaming capacity (FC) increased significantly with pH, reaching 90.88% at pH 11, which was approximately 2.5 times higher than that at pH 5 (35.10%). Moderate ionic strength (≤0.05 M NaCl) exerted minimal effects on particle size, while high salt levels (≥0.5 M) promoted aggregation via salting-out, increasing H₀ from 219.91 (0 M) to 459 (1 M). Sucrose had little impact on particle size but significantly altered system viscosity. Interfacial measurements confirmed that moderate ionic strength (0.05 M NaCl) combined with sucrose addition (0.05 M) improved protein spreadability, yielding low contact angles of 9.60° and 9.93°, respectively. From the perspective of oil–water interfacial tension, increased pH and moderate sucrose concentrations reduce interfacial tension, promoting protein adsorption, whereas high salt and high sugar concentrations inhibit surfactant activity. Functional property evaluations indicated that alkaline conditions enhance foaming and emulsifying activity. Under conditions near pH 5, both foam and emulsion stability were optimal (foam stability ~99.95%), while the emulsifying capacity (~64.83%) was achieved at pH 11. As ion concentration increases, EC decreases. Sucrose concentration has no significant effect on emulsifying properties. These findings provide a quantitative reference for the tailored processing of honeybee pupa protein as a functional ingredient in food systems. Full article

This study investigated the combined effects of oil concentration, emulsifier type, and saliva on the lubrication behavior of casein-based oil-in-water emulsions to support the design of milk-based foods with optimized mouthfeel. Emulsions stabilized with Tween 20, whey protein isolate (WPI), or sucrose ester were prepared at oil concentrations ranging from 0.01% to 3%, and their viscosity, microstructure, tribological properties, and ζ-potential were systematically characterized, with human saliva incorporated to simulate oral conditions. Oil concentration did not significantly alter viscosity, although droplet aggregation increased with higher oil levels. Lubrication performance was governed primarily by emulsifier type: Tween 20 generated an oil film at approximately 0.2% oil, WPI exhibited progressively enhanced lubricity with increasing oil concentration, and sucrose ester produced consistently poor lubrication due to its rigid interfacial layers. Saliva addition improved lubrication across all systems and reduced oil precipitation by promoting the formation of smaller, more stable structures. These findings demonstrate that emulsifier selection is central to modulating oil–protein–saliva interactions, with WPI at moderate oil levels yielding favorable lubrication with controlled oil release, thereby providing a mechanistic basis for developing healthier, palatable milk-based foods. Full article