Search Results (63)

This study explored the potential of chitosan (CH)/bacterial cellulose (BC) complexes (0.5% w/v) as novel emulsifiers to stabilize oil-in-water (o/w) Pickering emulsions (20% v/v sunflower oil), with a focus on their gel-like behavior. Emulsions were prepared using CH combined with BNC derived via H₂SO₄ (BNC1) or H₂SO₄-HCl (BNC2) hydrolysis. Increasing BNC content improved stability by reducing phase separation and enhancing viscosity, while CH contributed interfacial activity and electrostatic stabilization. CH/BNC1_25:75 emulsions showed the highest stability, maintaining an emulsion stability index (ESI) of up to 100% after 3 days, with minimal change in droplet size (R_h ~8.5–8.8 μm) and a positive ζ-potential (15.1–29.8 mV), as confirmed by dynamic/electrophoretic light scattering. pH adjustment to 4 and 10 had little effect on their ESI, while ionic strength studies showed that 0.1 M NaCl caused only a slight increase in droplet size combined with the highest ζ-potential (−35.2 mV). Higher salt concentrations led to coalescence and disruption of their gel-like structure. Rheological analysis of CH/BNC1_25:75 emulsions revealed shear-thinning behavior and dominant elastic properties (G′ > G″), indicating a soft gel network. Incorporating sunflower-seed protein isolates into CH/BNC1 (25:75) emulsions led to coacervate formation (three-layer system), characterized by a decrease in droplet size and an increase in ζ-potential (up to 32.8 mV) over 7 days. These findings highlight CH/BNC complexes as sustainable stabilizers for food-grade Pickering emulsions, supporting the development of biopolymer-based emulsifiers aligned with bioeconomy principles. Full article

Conventional micro-surfacing materials often delaminate, crack, or peel. These defects shorten pavement life. High-performance polymer-modified mixtures are essential for rapid pavement maintenance. We added waterborne epoxy resin (WER) at different dosages to styrene–butadiene rubber (SBR) to create a composite-modified micro-surfacing mixture. A series of laboratory comparative tests were conducted to investigate the effect of WER content on the overall performance of the WER-SBR micro-surfacing mixture. In addition, the microstructure of the mixtures was observed to analyze the mechanism by which the composite-modified emulsified asphalt enhances material performance, and the optimal WER dosage was determined. The results showed that higher WER content improved abrasion and rutting resistance but gains plateaued above 6% WER. Below 9% WER, mixtures showed good water stability; at 3–6% WER, they also maintained skid and low-temperature crack resistance. Notably, when the WER content was approximately 6%, the WER-SBR micro-surfacing mixture showed significantly reduced abrasion damage after exposure to freeze–thaw cycles, moisture, and salt spray conditions. SEM images confirmed that 6% WER creates a uniform asphalt film over aggregates, boosting mixture performance. Therefore, we recommend 6% WER. This study has developed a WER-SBR composite-modified emulsified asphalt micro-surfacing product with excellent overall performance. It holds significant practical value for extending pavement service life and improving road service quality. Full article

In milk, casein proteins orientate themselves into spherical micellar structures with hydrophobic casein subtypes concentrated in the core, while hydrophilic casein subtypes populate the exterior. Previous research demonstrated that milk with the addition of emulsifying salts coupled with high-pressure homogenization induced an unprecedented amount of casein micelle dissociation. This research aims to quantify the extent of casein micelle dissociation in diluted skim milk and evaluate the functionality of these proteins following emulsifying salt treatment coupled with high-pressure homogenization. To evaluate the extent of micellar dissociation, dilute skim milk solutions (20% v/v) were prepared with a varying amount of treatment: no processing (control), just emulsifying salts (Treatment E, 100 mM sodium hexametaphosphate), just high-pressure homogenization (Treatment H, at 300 MPa), and EH (a combination of E and H treatments). Samples were then put through varying filter sizes (0.22 µm, 0.05 µm), and the permeates were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In the control group (20% skim milk), 9.35% ± 2.53% casein protein permeated through a 0.05 µm filter. Alternatively, 93.2% ± 7.71% casein protein was present in EH samples post-filtration through a 0.05 µm filter, demonstrating a significant processing-induced dissociation of casein micelles. A potential benefit to this casein micelle size reduction is the exposure of highly functional hydrophobic subunits from the core of the micelle. In agreement, compared to the control samples, the EH samples had higher foam expansion index values (138.3% ± 12.58% vs. 33.33% ± 14.43% at 0 h), foam stability (113.3% ± 5.774% vs. 21.67% ± 2.887% after 8 h), emulsifying activity (ca. two-fold higher), and interaction with caffeine. These data demonstrate that E, coupled with H, enhances skim milk system functionality, and these changes are likely due to micellar dissociation and protein conformational changes. This work has direct applications in dairy systems (e.g., dairy foams, dairy ingredients) as well as implications for potential processing strategies for other protein-rich systems. Full article

The exopolysaccharides produced by rhizobia play an important role in their biotechnological and bioremediation properties. The characteristics and properties of an exopolysaccharide produced by Rhizobium sp. L01 were investigated. Strain Rhizobium sp. L01 was identified as Rhizobium tropici and produced a high yield of exopolysaccharides (REPS-L01), reaching 22.8 g/L after 63 h of fermentation in a 5 L bioreactor with glucose as the carbon source. REPS-L01 was composed of glucose and galactose in a ratio of 2.95:1, carrying pyruvate, acetate, and succinate groups. REPS-L01 had good shear-thinning properties in aqueous solutions at various concentrations and revealed typical non-crosslinked polymer properties. REPS-L01 revealed thermal stability up to 275 °C. REPS-L01 had the potential to be thicker, being suitable for use under conditions ranging from 4 to 60 °C, pH between 2 and 12, and salt concentrations up to 20,000 mg/L. REPS-L01 showed strong emulsifying activity, particularly with n-hexane; even at concentrations as low as 0.25 wt%, the emulsification index could reach more than 50%. Even more impressively, stable n-hexane emulsion gel was formed with 2 wt% REPS-L01 solution. Rheological studies showed that the solid-like emulsion gel had a high storage modulus, and the SEM studies of the emulsion gel indicated that n-hexane could fill the pores of REPS-L01. Full article

Ultra-processed foods (UPFs) are foods that have undergone extensive industrial processing with the addition of various substances in order to make them more tasty, eye-catching, and easy to consume. UPFs are usually rich in sugars, salt, and saturated fat, whereas they lack essential nutrients. The aim of this review is to elaborate upon the current evidence associating overconsumption of UPFs with the development of type 2 diabetes mellitus (T2DM). We will discuss data interconnecting UPFs and T2DM risk and will further describe specific ingredients that have been suggested to increase this risk. In addition, we will thoroughly explain how additives, such as emulsifiers or sweeteners, or other compounds formed during manufacturing, such as acrylamide and acrolein, and during packaging, such as bisphenol-A, are proposed to be implicated in the pathogenesis of insulin resistance and T2DM. Full article

History aside, traditional mayonnaise faces a rising animal welfare concern dietary approach and remains dependent on cold environments throughout the supply chain due to food safety. Nowadays, consumers are able to find alternative formulas from vegetable sources with relevant emulsifying capacity. However, sensory characteristics may differ from the traditional expected product. A mixed system composed of the innovative ingredient heterotrophic white Chlorella vulgaris and a disruptive emulsifier, yeast protein extract (YPE), was assessed to transform traditional coriander mayonnaise into an analog product. The effect of pH and salt (NaCl) content was also evaluated. The mixed system depicts a promising stability since the average Sauter diameter of both is similar (7.94 μm and 7.49 μm), also observed in the unimodal droplet size distribution. Viscoelastic behavior has slightly different responses for the plateau model (278.951 Pa and 252.053 Pa), while increasing the salt content reflects an approximation regarding firmness (0.059 N and 0.057 N) and adhesiveness (0.372 N.s and 0.361 N.s). Introduction of microalgae increases bioactivity, mainly TPC (+118.84 ugGAeq/g) and antioxidant activity—RSA (+31.29 ugTEAC/g) and FRAP (+35.26 ugTEAC/g). Despite the color deviation, the sensorial analysis of both products enlightened the absence of major perception. Full article

In order to solve the problems of long dissolution and preparation time, cumbersome preparation, and easy moisture absorption and deterioration during storage or transportation, acrylamide (AM), acrylic acid (AA), sodium p-styrene sulfonate (SSS), and cetyl dimethylallyl ammonium chloride (DMAAC-16) were selected as raw materials, and the emulsion thickener P(AM/AA/SSS), which can be instantly dissolved in water and rapidly thickened, was prepared by the reversed-phase emulsion polymerization method. DMAAC-16, the influence of emulsifier dosage, oil–water ratio, monomer molar ratio, monomer dosage, aqueous pH, initiator dosage, reaction temperature, reaction time, and other factors on the experiment was explored by a single-factor experiment, and the optimal process was determined as follows: the oil–water volume ratio was 0.4, the emulsifier dosage was 7% of the oil phase mass, the initiator dosage was 0.03% of the total mass of the reaction system, the reaction time was 4 h, the reaction temperature was 50 °C, the aqueous pH was 6.5, and the monomer dosage was 30% of the total mass of the reaction system (monomeric molar ratio n(AM):n(AA):n(SSS):n(DMAAC-16) = 79.2:20:0.5:0.3). X-ray diffraction analysis (XRD), infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy analysis were carried out on the polymerization products. At the same time, a series of performance test experiments such as thickening performance, temperature and shear resistance, salt resistance, sand suspension performance, core damage performance, and fracturing fluid flowback fluid reuse were carried out to evaluate the comprehensive effect and efficiency of the synthetic products, and the results show that the P(AM/AA/SSS/DMAAC-16) polymer had excellent solubility and excellent properties such as temperature and shear resistance. Full article

Shale oil resources are abundant in the second member of the Kongdian Formation, Cangdong Sag, Bohai Bay Basin, China. However, the shale oil here has high viscosity and poor fluidity, resulting in low recovery and huge difficulty in development, gathering, and transporting. This study assembled a catanionic surfactant (PSG) through electrostatic interactions between cetyltrimethylammonium bromide (CTAB) and α-olefin sulfonate (AOS) in an aqueous phase, which can be used as an effective emulsifying and viscosity-reducing agents for shale oils of Dagang oilfield. The interfacial activity and emulsification performance of PSG can be optimized by changing the molar ratio of CTAB to AOS. Notably, the PSG assembled at the molar ratio of 6:4 shows the best performance, with ultra-high surface activity and excellent salt resistance. At an oil/water ratio of 1:1 and 50 °C, an aqueous solution of 0.2% PSG can emulsify five types of shale oil, making it form shale oil-in-water (O/W) emulsion with a viscosity of less than 35 mPa·s, thereby reducing the viscosity of shale oil and improving its flowability. Importantly, shale oil and water can be separated by simple sedimentation without adding demulsifiers. This study has important guiding significance for the efficient development and transportation of shale oil. Full article

Managing chemical reactivity is crucial for sustainable chemistry and industry, fostering efficiency, reducing chemical waste, saving energy, and protecting the environment. Emulsification is used for different purposes, among them controlling the reactivity of highly reactive chemicals. Thermochemical fluids (TCFs), such as NH₄Cl and NaNO₂ salts, have been utilized in various applications, including the oil and gas industry. However, the excessive reactivity of TCFs limits their applications and consequently negatively impacts the potential success rates. In this study, an emulsification technique was employed to control the high reactivity of TCFs explored at 50% and 70% in diesel, using three distinct emulsifier systems at concentrations of 1%, 3%, and 5% to form water-in-oil emulsions. The reactivity of 4M neat TCFs and emulsified solutions was examined in an autoclave reactor as a function of triggering temperatures of 65–95 °C, volume fraction, and emulsifier type and concentration. Additionally, this study explores an alternative method for controlling TCF reactivity through pH adjustment. It investigates the impact of TCFs at pH values ranging from 6 to 10 and the initial pressure on the resulting pressure, temperature, and time needed to initiate the TCF’s reaction. The results revealed that both emulsification and pH adjustment have the potential to promote sustainability by controlling the reactivity of TCF reactions. The findings from this study can be utilized to optimize various downhole applications of TCFs, enhancing the efficiency of TCF reactions and success rates. This paper presents in detail the results obtained, and discusses the potential contributions of the examined TCFs’ reactivity control techniques to sustainability. Full article

Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more comprehensive understanding of these factors is crucial. This review discusses recent developments regarding how factors like pH, ionic strength, thermal treatments, enzymatic treatments, and novel non-thermal treatments affect egg yolk emulsifying properties. It also explores the underlying mechanisms involved in egg yolk emulsification. Food products involve different ingredients leading to varying pH values and ionic strength, which affect egg yolk protein adsorption and emulsion stability. Processing steps like thermal treatment can damage egg yolk proteins, reducing their emulsifying capabilities and leading to unstable products. Incorporating sugar, salt, and amino acids can enhance egg yolk’s resistance to heat and preserve its ability to form stable emulsions. As an alternative to thermal treatment, non-thermal techniques such as high-pressure processing and high-intensity ultrasound can be employed to preserve egg yolk. Furthermore, forming egg yolk–polysaccharide complexes can enhance egg yolk emulsifying properties. These advancements have facilitated the creation of egg yolk-based products such as high internal phase Pickering emulsions (HIPEs), low-fat mayonnaise, and egg yolk gels. A comprehensive understanding of the emulsifying mechanisms and factors involved in egg yolk will be instrumental in improving food quality and creating novel egg yolk-based products. Full article

The high sodium content in meat products poses health risks to consumers and does not align with modern green and healthy living standards. Current strategies for directly reducing the sodium content in meat products are limited by their negative impact on the sensory or quality attributes of the products. In recent years, there has been great interest in applying ultrasound technology to reduce sodium content. This paper discusses the advantages and disadvantages of current mainstream strategies for reducing the sodium content in meat products, as well as the potential mechanisms by which ultrasound-assisted marination improves the quality of low-salt meat products. The main findings indicate that ultrasound, through its cavitation and mechanical effects, facilitates the transition of proteins from stable insoluble aggregates to stable soluble complexes, exposing more hydrophilic groups and, thus, enhancing protein solubility. At the same time, ultrasound promotes a greater number of proteins to participate in the formation of interfacial layers, thereby increasing emulsifying activity. Furthermore, ultrasound treatment promotes the interaction between proteins and water, leading to partial unfolding of protein chains, which allows polar residues to more readily capture water in the gel, thereby improving the water-holding capacity of the gel. These effects will contribute to the formation of high-quality low-salt meat products. However, variations in the frequency, intensity, and duration of ultrasound treatment can lead to differing effects on the quality improvement of low-salt meat products. Full article

Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely used in everyday life for meat marinades because they contain seasonings such as spices, salt, and vinegar. Although there are many studies on how condiments such as spices, salt, and vinegar affect meat, the effects of semi-solid/liquid emulsions and non-emulsified marinades on meat have yet to be further discussed and analyzed. Therefore, studying the physical and chemical effects of mayonnaise (semi-solid emulsified emulsion) and salad dressing (liquid emulsion and non-emulsified sauce) on meat is essential for improving food quality and safety. Thus, this paper examines the impacts of mayonnaise, emulsified salad dressing, and non-emulsified salad dressing on the physicochemical properties and sensory evaluations of meat. The results showed that the three sauces effectively reduced cooking losses when used as marinades for chicken breasts. In the juiciness and firmness tests, both mayonnaise and non-emulsified salad dressings positively affected the meat. This study also found that lower pH values were not always effective at reducing meat hardness and that emulsification may play a key role in reducing meat hardness. Full article

Fish possess lipases from embryonic development to adulthood. Lipase activity methods vary and significantly differ in terms of the concentration of the substrate used, bile salt, Ca²⁺, temperature, pH, and type of lipase units, which limits comparative studies. The three most-used substrates are p-nitrophenyl (p-NP), β-naphthyl (β-N) derivates, and emulsified natural oils. These were selected to be redesigned in this study to measure lipase activity under temperature, pH, ion, and bile salt conditions closer to fish physiology, using the appropriate molar absorption coefficient to calculate the lipase units. Cynoscion parvipinnis (CP), Seriola rivoliana (SR), Centropomus viridis (CV), Elop affinis (EA), and Canthidermis maculate (CM) pyloric caeca-intestine extracts were studied. Sodium taurocholate showed the highest activity for intestinal lipases, and the fatty acid length in the substrates changed the lipase hydrolysis rate. The highest lipase activity was obtained with p-NP butyrate and p-NP caprylate in four fish species. Lipase activity was highly activated with Ca²⁺ (4–7 mM). The β-N absorption spectrum indicates a plateau between 534 and 554 nm for fish lipases. Salmon oil was identified as the most digestible lipid in the four fish species using the in vitro digestibility assay. The lipase zymogram showed an apparent size of 46.3 kDa for CP, 40.2 kDa for SR, 46.2 kDa for CM, 106.6 kDa for EA, and 58.3, 84.6, and 162.1 kDa for CV. Full article

Coffee brew is a widespread beverage in human diet with several recognized health benefits. However, the relationship between the chemical portfolio of molecules present in coffee and their bioactive functions are still overlooked. One of the compounds most prevalent in coffee brew are soluble fibers, composed by arabinogalactans and galactomannans polysaccharides and melanoidins, which may influence cholesterol metabolism. Arabinogalactans- and galactomannans polysaccharides- rich fractions as well as coffee extracts were shown to decrease cholesterol bioaccessibility due to their capacity to sequester bile salt. Furthermore, coffee extracts with distinct roasting degrees were shown to affect the bioavailability of cholesterol through Caco-2 cell line model, decreasing sterol permeability, which was attributed to an increased sterol precipitation and its deposition on the apical epithelial surface. Arabinogalactans- and melanoidins-rich fractions were also evaluated regarding the outcome of their fermentability. Both fractions decreased the acetate:propionate ratio, which is indicative of a potential HMG-CoA reductase inhibition. Melanoidin-rich fractions were also shown to decrease the conversion of primary to secondary bile salts, the latter of which are known to be more prone to emulsify cholesterol, impacting cholesterol bioaccessibility and bioavailability. This study demonstrates that coffee exhibits cardioprotective properties, suggesting potential for developing functional food ingredients from coffee extracts to combat cardiovascular diseases, which are among the leading causes of death globally. Full article

Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substances. However, it’s poor stability has always been one of the main problems restricting its application in the food industry. For this reason, a heat-induced aggregate (HIA) of Maillard graft product of isomalto-oligosaccharides (IMO), as well as egg white protein (EWP), was used as hydrophilic emulsifier to improve the stability of W₁/O/W₂ emulsions. Moreover, gelatin was added into the internal aqueous phase (W₁) to construct W₁/O/W₂ emulsion-gels system. The encapsulation efficiency of HIA-stabilized W₁/O/W₂ emulsions remained nearly unaltered, dropping by only 0.86%, significantly outperforming the conjugates and physical mixture of IMO and EWP in terms of encapsulation stability. The emulsion-gels system was constructed by adding 5% gelatin in the W₁, and had the highest EE% and good salt and heat stability after 30 days of storage. This experiment provides guidance for improving the stability of W₁/O/W₂ emulsions system and its application in the package delivery of functional substances in the food field. Full article