Search Results (953)

Cadmium (Cd) induces oxidative stress and disrupts nuclear organization and chromatin-associated metabolic processes in plant cells. Therefore, identifying natural, biodegradable, non-bioaccumulative compounds that enhance plant tolerance to heavy metals is crucial. We hypothesized that Cd exposure (175 µM CdCl₂, 24 h) activates mitogen-activated protein kinases (MAPKs), triggering defined epigenetic modifications that lead to transcriptional repression, and that thyme oil (TO; 0.03% (v/v), emulsified) mitigates these effects by stabilizing chromatin organization. We analyzed nuclear MAPK (p44/42) activation, global DNA methylation (5-methylcytosine; 5-mC), and selected histone modifications as key components of early stress signaling and epigenetic regulation. We found that Cd exposure doubled global 5-mC levels and caused pronounced alterations in histone marks, including decreases in H3K4Me2 (~34%), H3T45Ph (~48%), and H4K5Ac, accompanied by strong increases in H3K9Ac (~57%) and H3K56Ac (~148%). These changes were associated with chromatin condensation and reduced transcriptional activity. In contrast, co-treatment with TO maintained MAPK activity and epigenetic parameters close to control levels, preventing chromatin compaction and transcriptional repression. Together, these findings indicate that TO stabilizes the nuclear signaling–epigenetic interface under Cd stress and represents a promising bioprotective strategy. This work provides the first demonstration that TO modulates both MAPK activation and Cd-induced histone modifications in plants. Full article

Bovine omentum, a by-product of beef processing, offers potential for collagen recovery within the circular bioeconomy. It consists mainly of lipids (42.14%) and proteins (18.79%), such as collagen. In this study, collagen was isolated using acid-based and enzymatic methods. Acid-soluble collagen (ASC) was successfully extracted, yielding 3.98%. Additionally, enzymatic extraction of collagen from the residue obtained after ASC extraction using Protana^® Prime (1–10%, w/w) resulted in variable yields (4.98% to 11.15%) (p < 0.05). The maximum solubility of all collagen samples was observed at pH 3, while NaCl concentrations above 4% (w/v) significantly reduced solubility (p < 0.05). ASC demonstrated the highest emulsifying activity index and emulsion stability index (213.73 m²/g and 172.09 min, respectively) (p < 0.05), whereas enzyme-extracted collagens exhibited comparatively lower emulsifying capacities, particularly at higher enzyme concentrations (7.5% and 10%). FTIR spectra revealed characteristic bands for collagen, indicating that the triple helical structure was maintained, irrespective of treatment. All collagen samples contained glycine as the major amino acid (approximately 1/3rd of the total amino acid) with proline and hydroxyproline. SDS-PAGE identified type I collagen, which consisted of αI and αII chains. Therefore, bovine omentum would be an alternative source of collagen for various applications in the food industry. Full article

Whey protein is valued for its health and emulsifying benefits, yet its intrinsic instability limits its effectiveness as an emulsifier under food processing conditions. To address the need for physically stable emulsions, this study developed O/W Pickering emulsions stabilised by nanogel WPI (GWEs) and investigated their stability under common food processing conditions, including thermal treatment, pH adjustment, and cold storage. For comparison, emulsions stabilised by non-heated (NWEs) and heat-treated WPI (HWEs) were also prepared. The results showed that while the oil droplet size of GWEs (12.2 ± 1.16 µm) was comparable to NWEs (13.6 ± 0.26 µm), HWEs exhibited significantly larger droplets (18.0 ± 0.16 µm). GWEs demonstrated the highest protein adsorption at the oil–water interface (68.7%). TEM further revealed that whey nanogels achieved nearly full monolayer coverage of oil droplets. By contrast, only partial protein coverage and exposed interfaces were observed in NWEs and HWEs. Additionally, GWEs exhibited superior stability under food processing conditions, with minimal changes in emulsion capacity, droplet size, viscosity, and flow behaviour when subjected to heat (up to 90 °C), acidification (pH down to 3), and storage for up to 3 days, confirming the potential of nanogel WPI as an advanced stabiliser in emulsion-based formulations. Full article

This study investigates the emulsifying capacity (EC), emulsion stability (ES), and oleogel-forming potential of galactomannan (GM) esters modified with decanoic (GD) and palmitic (GP) fatty acids at low (L) and high (H) degrees of esterification (DE) (GDL, DE 0.37; GDH, DE 0.71; GPL, DE 0.47; GPH, DE 0.57). Oil-in-water (O/W) emulsions (6, 8, and 10% w/v) of native GM and GM esters were prepared and characterized for droplet size, ζ-potential, and rheological behavior. Esterified GMs demonstrated improved EC compared to native GM, especially at higher concentrations and lower DE. All emulsions exhibited non-Newtonian and pseudoplastic behavior, with the GDH and GPL samples showing gel-like viscoelastic profiles (G′ > G″). Emulsions were freeze-dried to form oleogels, which were then analyzed for oil-binding capacity (OBC), hardness, chemical interactions (FTIR-ATR), and microstructure (SEM). The GDH and GPL oleogels exhibited higher OBC (59–73%) and lower hardness, which can be attributed to denser polymer–oil networks and enhanced hydrophobic interactions. SEM analysis further confirmed that esterification improved the microstructural integrity of emulsion-templated oleogels. These findings support the potential of mesquite GM esters as amphiphilic oleogelators for the formulation of structured lipid systems, offering valuable applications in food and pharmaceutical industries seeking solid fat alternatives. Full article

Brewers’ spent grain (BSG) represents the major byproduct of the brewing industry and remains largely underutilized. While BSG contains a rather high amount of protein, poor functional properties limit its use as a functional ingredient for foods without additional processing. In this work, we investigate emulsifying peptides embedded in the major BSG proteins based on a mass spectrometry-based proteomic analysis and subsequent bioinformatic prediction to explore the utilization of BSG as a raw material for the production of protein-based emulsifying ingredients. Forty-eight peptides were selected based on EmulsiPred score, amino acid sequence, and protein abundance for evaluation. All peptides effectively reduced the interfacial tension between oil–water, but only 15 could produce and stabilize emulsions with droplet sizes below 5 µm. Some peptides were able to produce stable emulsions with sub-micron droplet sizes, implying very promising emulsifying properties. This study demonstrated promising emulsifying properties of BSG peptides and suggested that the functionality could be predicted using bioinformatic tools. However, the used tool needs to be further optimized for higher success rate. Full article

Recent studies have focused on the development of food packaging films based on biopolymers, with polysaccharides being at the forefront due to their abundant availability in food and agricultural by-products. Therefore, it was the aim of this work to prepare and characterize conjugated biopolymeric films using starch, galactomannans and buriti oil (BO), with the latter acting as a partial or integral replacement for glycerol as a plasticizer. The addition of BO to either the starch or the conjugated starch–galactomannan film formulations led to distinct interactions between the components and consequently to films with distinct properties. The addition of both BO and galactomannan to starch hindered retrogradation, characterized by a diminished degree of crystallinity in comparison to the film containing only starch, attesting the stabilization of the starch molecular structures in its interaction with galactomannan molecules and with the emulsified BO. The analyses of films’ mechanical properties demonstrated that the added BO did not act as a plasticizer, leading to increased tensile strength and elastic modulus and decreased elongation at break in all formulations. Overall, the films containing starch presented lower mechanical resistance than the ones based on galactomannan. All formulations led to biodegradable films, with those with BO taking longer to degrade. Full article

The growing interest in plant-based ingredients in food production has increased the demand for effective alternatives to animal-derived emulsifiers. In this study, the physicochemical and functional properties of selected commercial plant protein preparations as natural emulsifiers in food emulsions were assessed. Emulsifying activity and stability (EA, ES), foaming capacity and stability (FC, FS), water and oil absorption (WAC, OAC), color (CIE Lab*), viscosity, surface tension, and zeta potential were analyzed. Pea (PP1–PP4), rice (RP1, RP2) and chickpea (CP1) proteins showed the most favorable properties, characterized by high EA values (58.3–62.5%) and emulsion stability during storage (62–65%) after 6 days. Emulsions formulated with these proteins were significantly lighter (L* > 69). PP1 exhibited more than twice the viscosity of the other samples. The lowest surface tension values (<45 mN/m) were observed for RP2 and PP1, indicating strong surface activity. Pea proteins PP1, PP2, and PP4 showed the highest system stability, with zeta potential values below –35 mV. Overall, the selected plant protein preparations, particularly pea, rice, and chickpea proteins, showed promising functional properties, confirming their potential use as natural emulsifiers in clean-label plant-based formulations and providing a basis for further product development. Full article

This article presents the results of experimental studies examining the effectiveness of low-concentration nanoemulsions for enhanced oil recovery (EOR). The maximum volume concentration of diesel fuel in the emulsions did not exceed 1% by volume. The volume concentration of the emulsifier ranged from 0.05% to 0.4%. A method for preparing stable nanoemulsions was developed. The colloidal stability, viscosity, interfacial tension, wettability, and capillary imbibition rate of low-concentration nanoemulsions were studied. Filtration experiments were conducted to study oil displacement on microfluidic chips simulating a porous medium and core samples. This is the first systematic study of the properties of nanoemulsions containing diesel fuel. It was demonstrated that the developed emulsions have high potential for EOR. It was shown that increasing the emulsifier concentration reduces the contact angle from 35 to 16 degrees and halves the surface tension coefficient. Experiments studying the capillary imbibition of oil-saturated cores with nanoemulsions also confirmed their ability to reduce interfacial tension and improve rock wettability. Oil displacement efficiency during capillary imbibition increases by 22%. Filter tests on microfluidic chips and core samples confirmed the high efficiency of the developed nanoemulsions. Increasing the emulsifier concentration in the emulsion to 0.4% increases the displacement efficiency from 32% for water displacement to 57% for nanoemulsion displacement. Core tests showed that additional injection of nanoemulsions significantly increases the oil displacement efficiency by 10–14%, depending on the emulsifier concentration in the nanoemulsion. It was also established that the use of an aqueous solution of an emulsifier without a hydrocarbon phase does not provide such a significant increase in the displacement coefficient as in the emulsion composition. Full article

Background: Cerebral ischemia/reperfusion injury (CIRI) is a major challenge in ischemic stroke treatment. Phloretin (PHL), despite its potent antioxidant and anti-inflammatory properties, has limited clinical application due to poor oral bioavailability. This study aimed to develop an orally administered phloretin-loaded nanoemulsion (NE-PHL) to enhance brain delivery and neuroprotective efficacy against CIRI. Methods: NE-PHL was optimized via an orthogonal experimental design combined with ultrasonication. The optimized formulation was characterized for physicochemical properties and evaluated for pharmacokinetics and brain bioavailability. Its therapeutic efficacy was assessed in middle cerebral artery occlusion (MCAO) rats by measuring infarct volume, neurological scores, oxidative stress markers, and inflammatory cytokines. RNA sequencing analysis was performed to elucidate the underlying mechanisms. Results: The optimized NE-PHL exhibited a small droplet size (96.26 ± 0.86 nm), high encapsulation efficiency (84.58 ± 3.03%), and good storage stability over a period of 120 days. Pharmacokinetic studies showed a 2.72-fold increase in AUC _0–12h for NE-PHL compared to free PHL. In MCAO rats, NE-PHL treatment significantly improved neurological function, reduced cerebral infarct volume, attenuated oxidative stress, and modulated inflammatory responses by suppressing pro-inflammatory cytokines and enhancing anti-inflammatory activity. RNA sequencing analysis further confirmed coordinated downregulation of key pathways related to oxidative stress and inflammation. Conclusions: NE-PHL represents a promising oral nanotherapeutic strategy for the effective management of CIRI, offering enhanced bioavailability and significant neuroprotection. Full article

The valorization of agricultural byproducts into functional cosmetic ingredients is a promising strategy for sustainable formulation development. In this work, raw Prinsepia utilis Royle seed residue powder (RPURSRP) which was discarded after oil pressing was upcycled and micronized Prinsepia utilis Royle seed powder (MPURSRP) was obtained by micronization as an eco-friendly Pickering stabilizer. The physicochemical properties of MPURSRP have been studied comprehensively. The results have shown that the MPURSRP (20.28 ± 0.00 μm) exhibited a spherical shape, which is significantly smaller than the RPURSRP (61.49 ± 2.28 μm). The MPURSRP particles tend to reside at the interface between oil and water, allowing them to function as emulsifiers that promote the formation of Pickering emulsions. The emulsifying properties of MPURSRP were investigated systematically. The results revealed that the MPURSRP displayed a better emulsifying performance for non-polar oils. Meanwhile, the existence of polyphenols—an endogenous substance of the Prinsepia utilis Royle seed, endows the prepared Pickering emulsion with good antioxidant activity. As the MPURSRP concentration increased from 0% to 3.0 wt%, more MPURSRP adsorbed at the oil–water interface, and the DPPH radical scavenging rate of the emulsion increased from 9.99 ± 0.63% to 91.71 ± 4.22% (p < 0.001). By upcycling agricultural waste into amphiphilic particles with interfacial properties, we establish a green strategy for stabilizing Pickering emulsions with endogenous antioxidant functionality, offering meaningful guidance toward sustainable colloid systems. This work aligns with the growing demand for natural, bioactive ingredients in green cosmetic formulations. Full article

This study aims to estimate the organic load of oily wastewater by using Chemical Oxygen Demand (COD) measurements, addressing the analytical challenges posed by the hydrophobic, nonpolar, and often emulsified nature of Fats, oil and grease (FOG). This study established a reproducible and practical methodology for measuring COD in wastewater containing FOG at a laboratory scale, utilizing the nonionic surfactant T80 as a solubilizing and emulsifying agent. Precise gravimetric methods were employed to measure the mass of T80 (indirectly from volume (100–1400 µL/L)) added, and its correlation with COD was established. A strong linear relationship (R² = 0.993–0.998) between T80 concentration and COD confirmed its stability and suitability as a calibration standard. Experiments with sunflower (1–4 mL/L) and rapeseed oils (1–3 mL/L) showed that COD increased linearly with oil concentration and stabilized after prolonged mixing (96–120 h), indicating complete emulsification and micellar equilibrium. Even under T80 overdose conditions, COD retained linearity (R² > 0.99), though absolute values were elevated due to excess surfactant oxidation. Temperature variation (5 and 20 °C) and mild heating of coconut fat (30–32 °C) showed no significant effect on COD reproducibility, indicating that mixing time and surfactant dosage are the dominant factors influencing measurement accuracy. Overall, the study establishes T80 as a reliable surfactant for solubilizing oily matrices, providing a consistent and repeatable approach for COD assessment of wastewater containing FOG. The proposed method offers a practical basis and a step towards environmental monitoring and process control in decentralized and industrial wastewater treatment systems. 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

Lycopene is a naturally potent lipophilic antioxidant, which limits its bioavailability for absorption during intestinal digestion. Therefore, this study utilized a self-emulsifying delivery system (SEDS) to enhance the solubility and bioavailability of lycopene and investigated the effects of nonionic surfactant mixtures at varying hydrophilic–lipophilic balance (HLB) values and surfactant-to-oil ratios (SORs) on SEDS using oleic acid (OA), medium-chain triglycerides (MCTs), and sunflower oil (SO) as oil matrices. The resulting water-in-oil-in-water emulsions exhibited droplet sizes (181.70 to 572.27 nm), polydispersity indices (0.29 to 0.86), and ζ-potentials (−22.90 to −53.70 mV), with stability varying according to the type of oil and formulation parameters. Antioxidant activities of SO-based SEDS were higher compared to MCT-based and OA-based ones due to lycopene loading increase. In vitro simulated intestinal digestion revealed differences in lipolysis kinetics, with MCT-based lycopene-loaded SEDS exhibiting enhanced cumulative release and bioaccessibility in the duodenal (1.1–2.1 mEq/g) and jejunal (1.6–2.2 mEq/g) segments. This study revealed a comprehensive strategy encompassing lycopene extracts, SEDS preparation, quality indices, lipolysis dynamics, and proximal intestine solubilization amounts that successfully enhanced lycopene bioavailability. Optimized MCT-based lycopene-loaded SEDS with high HLB (10.72) and SOR (1.00) enhanced hydrophobic bioactive delivery efficiency, offering a novel low-energy strategy for developing functional supplements. 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

This study investigates the apparent surface-active and emulsifying behaviour of raw Albizia amara (AA) powder suspended in water, reflecting its traditional mode of use. AA suspensions (0.1–1% w/v) were prepared without extraction and evaluated for apparent surface tension, droplet size distribution, emulsification capacity, and emulsion stability. Increasing AA concentration reduced apparent surface tension from 57.13 ± 2.17 mN/m to 48.9 ± 0.06 mN/m, plateauing at higher concentrations. Both blending and high-shear mixing produced oil-in-water emulsions. Blending generated smaller initial droplets (1–10 µm), whilst high-shear mixing produced more uniform distributions (d₅₀ = 31.23 ± 0.95 µm). Emulsion capacity and stability increased with AA concentration, reaching 95.19 ± 3.39% and 89.81 ± 0.02% at 0.8% AA. As the system contains undissolved plant material, all measurements represent the apparent behaviour of a heterogeneous suspension. The specific molecular contributors to surface activity cannot be identified within this study. These findings provide a baseline physicochemical assessment of raw AA powder and support future work involving extraction, purification, and chemical characterisation to establish the mechanisms underlying its surface-active properties. Full article