Search Results (84)

The increasing demand for plant-based alternatives, driven by veganism, lactose intolerance, and greater health consciousness, has intensified research into dairy-free frozen desserts. This study investigates the development of a plant-based ice cream alternative utilizing oleosomes extracted from sunflower seed kernels as natural emulsifiers, eliminating the need for synthetic additives. Oleosomes were obtained through aqueous extraction from raw kernels, incorporated into emulsions in three levels (0, 12, and 24%), and combined with sunflower seed oil, tahini, date paste, and water to create the ice cream (IC) formulations. The physicochemical properties of three formulations of a sugar-free frozen dessert were studied. Physicochemical analyses assessed nutritional value, color (CIELab), melting time, stability, overrun, viscosity, and texture profile (TPA). Sensory evaluation was conducted using a hedonic test to assess the impact of tahini type (sunflower seed tahini or pumpkin seed kernel tahini) on the product acceptance. Results showed that higher oleosome content improved emulsion stability and melting resistance, while also producing a softer (30.74 ± 0.28 N), less adhesive (1.87 ± 0.20 mJ) texture, suitable for plant-based ice cream. Sensory analysis revealed a clear preference for the pumpkin tahini formulation, which scored 8.21 ± 0.62 for overall appreciation. The findings demonstrate that the addition of oleosome might improve textural attributes of the products, while the consumer preference could also be influenced by the type of tahini involved in the formulation. However, further studies are necessary to corroborate the proposed interaction mechanisms of ingredients. 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

The study examined how transglutaminase (TG)-induced cross-linking affects the structural, functional, and in vitro digestibility characteristics of rice dreg protein (RDP). Analysis using SDS-PAGE showed that low-molecular-weight fragments vanished, while high-molecular-weight polymers formed. Additionally, Fourier transform infrared (FTIR) spectroscopy demonstrated a reduction in β-sheet content alongside an elevation in β-turn structures as the cross-linking process became more pronounced, which was associated with a reduction in both total and free sulfhydryl groups. The hydrophobic nature of the surface and the emulsifying properties of cross-linked RDP initially rose but began to decrease when TG concentrations surpassed 10 U/g of protein. Conversely, emulsion stability and water-binding capacity decreased, while oil-binding capacity improved compared to native RDP. Solubility and in vitro digestibility decreased with cross-linking, whereas rheological properties significantly improved with higher TG levels. These findings suggest that controlled TG-mediated cross-linking (e.g., 10 U/g) effectively enhances the functional properties of RDP, making it a promising ingredient for applications in plant-based meats, baked goods, and fortified beverages within the food industry. Full article

This study investigated the relationships between emulsion droplet triacylglycerol (TAG) crystallinity and colloidal acid stability on in vitro digestion microstructure, lipolysis, and docosahexaenoic acid (DHA) bioaccessibility. Oil-in-water (o/w) nanoemulsions (20 wt%) composed of 50/50 DHA-rich algal oil with either palm stearin (PS) or olein (PO), and either acid-stable Tween 80 (2.0 wt%; AS) or acid-unstable soy lecithin (2.2 wt%; AU) were fast or slow cooled to 37 °C after microfluidization. Similar particle size distributions and D_3,2 (~131–142 nm) and D_4,3 (~208–239 nm) values were achieved. All emulsions were highly electronegative (~−45–70 mV) and differences (p < 0.05) were due to emulsifier type, as expected, and cooling rate. Next, emulsions were subjected to INFOGEST in vitro digestion for analysis of intestinal lipolysis by free fatty acid titration and DHA bioaccessibility. As expected, AU emulsions flocculated, forming larger aggregates during the gastric phase. Slower lipolysis was observed for the AU emulsions (p < 0.05), attributed to gastric phase aggregation, and lower 2 h lipolysis was observed for the PS emulsions (~74–77%) based on the presence of crystallinity. DHA bioaccessibility was high (~57–88%), especially for the AS emulsions (p < 0.05). Therefore, emulsion colloidal acid stability and TAG physical state significantly impacted emulsion gastric microstructure, digestion, and bioaccessibility. Full article

In this paper, the effects of TGase reaction times (0, 6, 12, 18, and 24 h) at 4 °C on the solubility, emulsion stability, cooking yield, gel properties and water distribution of reduced-fat and reduced-sodium chicken meat batter were studied. The results showed that the reaction time had a significant effect on the water fluidity and quality characteristics of reduced-fat and reduced-sodium chicken meat batter. The solubility, cooking yield and water-holding capacity of salt-soluble proteins initially increased then decreased with extended reaction time, reaching maximum values of 65.50%, 96.13% and 96.00%, respectively, at 12 h. The emulsifying stability and textural properties initially increased, then decreased with extended reaction time (p < 0.05), achieving optimal levels at 12 h. In contrast, the initial relaxation time of T21 and T22 initially decreased (p < 0.05) and then increased (p < 0.05) with longer reaction times; the minimum values were 12 h, especially the free water decreased from 17.97% to 6.69%, consistent with the finding on water-holding capacity and gel properties. In conclusion, the reaction time of the TGase affected its effect on improving the gel effect of reduced-fat and reduced-sodium chicken meat batter, and the best effect was achieved at 12 h. Full article

To improve the processing performance and application potential of Grifola frondosa protein (GFP), this study employed multiple freeze–thaw (F-T) cycles to modify GFP and systematically evaluated the changes in its structure, functional properties, and digestive behavior. The results indicated that F-T treatment induced significant oxidation and structural unfolding in GFP, as evidenced by an increase in carbonyl content from 0.75 ± 0.05 nmol/mg to 1.77 ± 0.04 nmol/mg, a decrease in α-helix content from 40.23% to 36.78%, disruption of the microstructure, and degradation of some low-molecular-weight proteins. In terms of functional properties, F-T treatment significantly enhanced the emulsifying performance of GFP, with the best effect observed after 3 F-T cycles. Emulsifying ability increased from 21.83 ± 1.14 m²/g to 26.11 ± 1.61 m²/g, and emulsifying stability improved from 18.36 ± 1.78% to 25.37 ± 0.84%. This was accompanied by favorable changes in the emulsion’s interfacial properties, including a reduction in average particle size (480.5 ± 30.5 nm) and an increase in absolute ζ-potential (−55.5 ± 0.2 mV). These changes were closely related to the dynamic evolution of free sulfhydryl groups and surface hydrophobicity. In vitro digestion experiments revealed that the protein digestibility and soluble peptide content of GFP peaked after two F-T treatments, reaching 64.88 ± 0.86% and 1.99 ± 0.09118 mg/mL, respectively, and then gradually declined; its antioxidant activity also showed an initial increase followed by a decrease with increasing F-T cycles. In summary, an appropriate number of F-T treatments can effectively enhance the emulsifying properties and digestive characteristics of GFP; this research provides a theoretical basis for the physical modification of GFP and broadens its potential applications in food emulsion products. Full article

A promising area of emulsion system research is biocatalysis, particularly lipase-catalyzed reactions. Recognizing the potential of emulsions stabilized by both an emulsifier and a polymer, we conducted experimental studies to evaluate the effectiveness of a dual-stabilized system. In this study, we examined the effect of an emulsion system containing an anionic emulsifier (sodium dodecyl sulfate (SDS)) and a gelling agent (carbomer (Carbopol^® Ultrez 10, cross-linked poly(acrylic acid), PAA)) on the catalytic activity of Candida antarctica lipase B (CALB), in both its free and immobilized forms. The results demonstrated that the activity of immobilized CALB in emulsions containing 5.0% SDS and 0.1% carbomer was significantly higher than in emulsions with 5.0% SDS alone (124.44 ± 5.09 vs. 104.44 ± 5.09 U/g of support). At 2.5% SDS, the addition of 0.1% carbomer also enhanced the activity of immobilized CALB (121.11 ± 1.92 vs. 93.33 ± 3.33 U/g of support, p < 0.05). Notably, in emulsions with 2.5% or 5.0% SDS and 0.1% carbomer, hyperactivation of immobilized CALB was observed, with activity exceeding that of the free form by approximately six-fold. These findings highlight the beneficial effect of combining SDS (2.5% or 5.0%) and 0.1% carbomer to enhance the catalytic activity of immobilized CALB in emulsion-based formulations. Full article

The application of lipases in biphasic oil–water emulsions offers an efficient and sustainable alternative to conventional chemical synthesis. However, the natural immiscibility of these phases is a substantial limitation. To address this issue, we proposed a dual-stabilized emulsion system combining a nonionic emulsifier (Kolliphor^® CS 20) and cross-linked polyacrylic acid (Carbopol^® Ultrez 10), exceeding conventional single-stabilized systems. The activity of Candida antarctica lipase B (CALB), both in its free form and immobilized onto an IB-D152 support, was investigated in the prepared emulsion system. The olive oil emulsion stabilized with 10.0% Kolliphor^® CS 20 and 0.1% Carbopol^® Ultrez 10 significantly enhanced the lipolytic activity of immobilized CALB (156.27 ± 3.91 U/g of support), compared to the activity obtained in the emulsion stabilized only with 10.0% Kolliphor^® CS 20 (71.11 ± 3.86 U/g of support). On the other hand, the activity of immobilized CALB in the emulsion containing 5.0% Kolliphor^® CS 20 and 0.1% Carbopol^® Ultrez 10 (62.22 ± 3.85 U/g of support) was lower than in the corresponding system without Carbopol^® Ultrez 10 (72.03 ± 4.63 U/g of support), stabilized with only 5.0% Kolliphor^® CS 20. Furthermore, immobilization onto IB-D152 led to lipase hyperactivation, with activity approximately eight-fold higher than that of free CALB. This dual emulsion stabilization strategy not only improves emulsion stability but also enhances lipase activity, offering new opportunities for scalable, high-performance biocatalysis using emulsions in industrial applications. Full article

The healthy properties of a functional food not only depend on its content in bioactive compounds—such as curcumin—but also on the changes that it undergoes during the digestive process that affect its bioaccessibility and bioavailability. This research aims to study oral in vitro bioaccessibility and bioavailability as key design variables for the rational design of three novel delivery systems (oleogel vs. Og/W simple emulsion vs. W₁/Og/W₂ multiple emulsion) with the dual purpose of facilitating the transport and controlled release of curcumin and simultaneously encapsulating and safeguarding the carried lipid phase (ω-3 PUFAs) against oxidation processes (the latter was previously optimized). To this end, a dynamic in vitro simulating system (SimuGIT) was used to mimic the release and absorption mechanisms throughout the gastrointestinal tract, including the oral (2 min), gastric (30 min) and intestinal phases (180 min). The oleogelified (not emulsified) system turned out to be the least bioaccessible and bioavailable, although the most promising strategy in terms of efficiency once released, with 41.8 ± 1.8% of the bioaccessible curcumin after the digestion phase being bioavailable at the end of the gastrointestinal tract. On the other hand, both emulsified systems, Og/W and W₁/Og/W₂, showed similar final bioavailability up to the colonic simulated stage of around 20.2 ± 2.5%, 1.7 times higher than that of the oleogel (p < 0.05) and 2.5 greater as compared to other in vitro values reported in the literature for free curcumin. Surprisingly, the curcumin in the W₁/Og/W₂ multiple emulsion was absorbed faster than the one vectorized in the Og/W system; thus, in terms of net values, both Og/W and W₁/Og/W₂ emulsions provided the same bioavailable curcumin. However, in terms of controlled release, the multiple emulsion would be the most suitable encapsulation system for rapid delivery, and the single emulsion for longer-term release applications. Thus, information obtained from this study could be useful in designing functional foods for the controlled delivery of lipophilic bioactive compounds. Full article

To address the deficiencies of traditional emulsified asphalt-pavement maintenance material in cohesive strength, high-temperature rutting resistance, as well as adhesion to aggregates, this study developed waterborne epoxy resin-modified emulsified asphalt (WEA) binders using a two-component waterborne epoxy resin (WER) and systematically investigated their modification mechanisms and pavement performance. The results indicated that WER emulsions and curing agents could polymerize to form epoxy resin within the emulsified asphalt dispersion medium, with the modification process dominated by physical interactions. When the WER content exceeded 12%, a continuous modifier network structure was established within the emulsified asphalt. The epoxy resin formed after curing could significantly increase the polarity component of the binder, thereby increasing the surface free energy. The linear viscoelastic range of the WEA binder exhibited a negative correlation with the dosage of the WER modifier. Notably, when the WER content exceeded 6%, the high-temperature stability (rutting resistance and elastic recovery performance) of the binder was significantly enhanced. Concurrently, stress sensitivity and frequency dependence gradually decrease, demonstrating superior thermomechanical stability. Furthermore, WER significantly enhanced the interfacial interaction and adhesion between the binder and aggregates. However, the incorporation of WER adversely affects the low-temperature cracking resistance of the binder, necessitating strict control over its dosage in practical applications. Full article

The covalent interactions of polysaccharides and protein can improve the emulsification and stability of Pickering emulsions, which are promising systems for the delivery of active substances. Okra flowers, which commonly represent agricultural waste, have high-viscosity polysaccharides that can be used for the development of protein–polysaccharide-based emulsifiers. In this study, the Maillard reaction was performed under optimized conditions (70 °C, pH 10, and 12 h) with a 1:1 mass ratio to generate pea protein isolate (PPI)–okra flower polysaccharide (OP) conjugate with the highest grafting degree of 22.80 ± 0.26%. The covalent binding of OP facilitated variations in the secondary and tertiary structures of PPI, decreasing its particle size (from 535.70 to 212.05 nm) and zeta-potential (from −30.37 to −44.39 mV). The emulsifying stability of the emulsion stabilized by OP-PPI conjugates was significantly improved due to the formation of a stable interfacial layer, showing an 80.39% increase compared to that of free PPI. Simultaneously, the emulsions prepared with the conjugates demonstrated excellent stability across diverse environmental conditions by enhancing the interaction between the lipid and protein. Moreover, the conjugate-stabilized emulsion not only exhibited a higher encapsulation efficiency of 91.52 ± 0.75% and superior protective efficacy but also controlled the release of apigenin (API) during gastrointestinal digestion, achieving the highest API bioaccessibility (74.58 ± 1.19%). Furthermore, it also contributed to the absorption and transmembrane transport efficiency of API in Caco-2 cells, improving its bioavailability. These results confirmed that covalent conjugation with OP is a valuable strategy for enhancing the emulsifying features of PPI. The PPI–OP emulsion delivery system holds great potential for nutrient delivery. Full article

The aim of this research was to obtain new, ecological products with emulsifying properties based on potato maltodextrins and fatty acids and to prepare stable emulsions with the obtained esters as emulsifiers. The esterification of potato maltodextrin with different degrees of saccharification using oleic acid (model reaction) and free fatty acids from oil hydrolysis in the presence of lipases from Thermomyces lanuginosus and Aspergillus oryzae as biocatalysts was carried out. The reaction yielded products with degrees of substitution (DS) ranging from 0.017 to 1.35. Physicochemical analysis of the obtained products (FT–IR, NMR, morphological studies, and solubility measurements) was carried out. The occurrence of the reaction was confirmed, and the influences of the degree of saccharification of maltodextrin, the type of lipase used, and the reaction conditions on the degree of substitution obtained and the related product properties were evaluated. Oil-in-water emulsions were prepared on the basis of the obtained esters, which were then visually assessed. The lowest creaming index (0.0%) was obtained for the emulsion prepared from low-saccharified maltodextrin ester with DS = 0.038. Full article

Lipids are often ingested via oil-in-water (O/W) emulsions, where interfacial properties and droplet size influence their digestibility. In this study, a bimodal O/W emulsion, termed Food Emulsion Blend (FEB), was prepared by mixing two monodisperse emulsions of different droplet sizes and compositions. The influence of droplet size and emulsifier type on in vitro digestion was evaluated. Soybean oil was used as the dispersed phase, and monodisperse emulsions were prepared via premix membrane emulsification using membranes with pore sizes of 1, 10, and 50 µm. Two selected emulsions were mixed in equal proportions to form FEB. The emulsifiers included 1.0% (w/w) Tween 20 (TW) or 0.5% (w/w) Tween 20 and 0.5% (w/w) citrus pectin (TWCP). The $d_{\mathrm{4,3}}$ values of the emulsions stabilized by TW and TWCP ranged from 1.05 to 51.99 µm and from 1.19 to 46.94 µm, respectively. In vitro digestion revealed that all FEB samples retained bimodal size distributions post-gastric digestion. Free fatty acid release correlated strongly with the initial total droplet surface area for the TW- and TWCP-stabilized FEBs (R² > 0.8). These results suggest that FEB allows for the precise control of lipid release, offering potential applications in food formulation. Full article

Porous polymer membranes with highly interconnected open-cellular structure and high toughness are crucial for various application fields. Polymerized high internal phase emulsions (polyHIPEs), which usually exist as monoliths, possess the advantages of high porosity and good connectivity. However, it is difficult to prepare membranes due to brittleness and easy pulverization. Copolymerizing acrylate soft monomers can effectively improve the toughness of polyHIPEs, but it is easy to cause emulsion instability and pore collapse. In this paper, stable HIPEs with a high content of butyl acrylate (41.7 mol% to 75 mol% based on monomers) can be obtained by using a composite emulsifier (30 wt.% based on monomers) consisting of Span80/DDBSS (9/2 in molar ratio) and adding 0.12 mol·L⁻¹ CaCl₂ according to aqueous phase concentration. On this basis, polyHIPE membranes with high open-cellular extent and high toughness are firstly prepared via reversible addition–fragmentation chain transfer (RAFT) polymerization. The addition of the RAFT agent significantly improves the mechanical properties of polyHIPE membranes without affecting open-cellular structure. The toughness of polyHIPE membranes prepared by RAFT polymerization is significantly enhanced compared with conventional free radical polymerization. When the molar ratio of butyl acrylate/styrene/divinylbenzene is 7/4/1, the polyHIPE membrane prepared by RAFT polymerization presents plastic deformation during the tensile test. The toughness modulus reaches 93.04 ± 12.28 kJ·m⁻³ while the open-cellular extent reaches 92.35%, and it also has excellent thermal stability. Full article

Egg-free mayonnaise is receiving greater attention due to its potential health benefits. This study used whey protein isolate (WPI) as an emulsifier to develop high internal phase emulsions (HIPEs) based on beeswax (BW) oleogels through a simple one-step method. The effects of WPI, NaCl and sucrose on the physicochemical properties of HIPEs were investigated. A novel simulated mayonnaise was then prepared and characterized. Microstructural observation revealed that WPI enveloped oil droplets at the interface, forming a typical O/W emulsion. Increase in WPI content led to significantly enhanced stability of HIPEs, and HIPEs with 5% WPI had the smallest particle size (11.9 ± 0.18 μm). With the increase in NaCl concentration, particle size was increased and ζ-potential was decreased. Higher sucrose content led to reduced particle size and ζ-potential, and slightly improved stability. Rheological tests indicated solid-like properties and shear-thinning behaviors in all HIPEs. The addition of WPI and sucrose improved the structures and viscosity of HIPEs. Simulated mayonnaises (WE-0.3%, WE-1% and YE) were then prepared based on the above HIPEs. Compared to commercial mayonnaises, the mayonnaises based on HIPEs exhibited higher viscoelastic modulus and similar tribological characteristics, indicating the potential application feasibility of oleogel-based HIPEs in mayonnaise. These findings provided insights into the development of novel and healthier mayonnaise alternatives. Full article