Search Results (261)

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

The design of emulsions at the nanoscale is a significant application of nanotechnology. For spherical droplets and a given volume of dispersed phase, the nanometre size of droplets inversely increases the total area, $A={\displaystyle \frac{3V}{r}}$, allowing greater contact with organic and inorganic materials during application. In topical applications, not only is cell contact increased, but also permeability in the cell membrane. Nanoemulsions typically achieve kinetic stability rather than thermodynamic stability, so their commercial application requires reasonable resistance to flocculation and coalescence, which can be affected by temperature changes. Therefore, their thermoresponsive characterisation becomes relevant. In this work, we analyse this response in an O/W nanoemulsion of Palmarosa for antibacterial purposes that has already shown stability for one year at controlled room temperature. We now study hysteresis processes and the behaviour of the statistical distribution in droplet size by Dynamic Light Scattering, obtaining remarkable stability under temperature changes up to 50 °C. This includes a maintained chemical composition observed using Fourier Transform Infrared Spectroscopy and the preservation of antibacterial properties analysed through optical density tests on cultures and the Spread-Plate technique for bacteria colony counting. We obtain practically closed hysteresis curves for some tracers of droplet size distributions through controlled thermal cycles between 10 °C and 50 °C, exhibiting a non-linear behaviour in their distribution. In general, the results show notable physical, chemical, and antibacterial stability, suitable for commercial applications. Full article

The microencapsulation of olive oil plays an important role in food science and technology by controlling oxidative deterioration, improving emulsification, and preserving bioactive properties, ultimately benefiting product formulations in both the culinary and medical fields. This study is important in that it reveals the effect of the microencapsulation process on aroma compounds and provides a data set for investigating the potential use of powdered products. In this study, the microencapsulation of emulsions prepared with carbohydrate–protein-based coating materials of oils obtained from two different olive varieties (Nizip and Kilis Yaglik) grown in the Southeastern Anatolia Region of Turkey was carried out via the freeze-drying method. In the study, emulsions were formed using protein isolate (WPI) and maltodextrin (MD) at different ratios (1:1, 1:4, 1:10) as wall materials, and microcapsule powder products were obtained via the freeze-drying method. While the physical properties of the emulsions and microcapsules were examined, the oxidative stability, fatty acid profile, and aroma compounds were examined in oils and microcapsules. The changes in oxidative stability and aroma compounds were also monitored during storage (0, 45, and 90 days at room temperature). According to the data obtained, it was observed that the emulsion stability increased with increasing maltodextrin content. Similarly, the microencapsulation efficiency was also found to change in direct proportion to the maltodextrin ratio. Encapsulated samples showed better oxidative stability than oils. Oleic acid was the predominant fatty acid in both oils and microencapsulated products, followed by palmitic and linoleic acids. According to the aroma compounds, the microcapsules obtained from both types of oils were clearly separated from the oils. Full article

Natural polymer-based nanoparticles have emerged as promising stabilizers for Pickering emulsions, offering biocompatibility, environmental sustainability, and improved protection of active compounds. This study developed chitosan/gum arabic (CH/GA) nanoparticles as solid stabilizers for quercetin-loaded Pickering emulsions to enhance the stability and antioxidant bioactivity of quercetin (QE), a plant-derived flavonoid known for its potent radical-scavenging activity but limited by oxidative degradation. A systematic formulation strategy was employed to evaluate the effects of CH/GA concentration (0.5–2.0% w/v), oil type (olive, soybean, sunflower, and coconut), and oil volume fraction (ϕ = 0.5–0.7) on emulsion stability. The formulation containing 1.5% CH/GA and olive oil at ϕ = 0.6 exhibited optimal physical and interfacial stability. Quercetin (0.1% w/w) was incorporated into the optimized emulsions and characterized for long-term stability, particle size, droplet morphology, rheology, antioxidant activity (DPPH), cytocompatibility, and intracellular reactive oxygen species (ROS) protection using HaCaT keratinocytes. The olive oil-based formulation (D1-QE) exhibited greater viscosity retention and antioxidant stability than its soybean-based counterpart (E2-QE) under both room temperature (RT) and accelerated heating–cooling (H/C) storage conditions. Confocal microscopy confirmed the accumulation of CH/GA nanoparticles at the oil–water interface, forming a dense interfacial barrier and enhancing emulsion stability. HPLC analysis showed that D1-QE retained 92.8 ± 0.5% of QE at RT and 82.8 ± 1.5% under H/C conditions after 30 days. Antioxidant activity was largely preserved, with only 4.7 ± 1.7% and 14.9 ± 4.8% loss of DPPH radical scavenging activity at RT and H/C, respectively. Cytotoxicity testing in HaCaT keratinocytes confirmed that the emulsions were non-toxic at 1 mg/mL QE and effectively reduced H₂O₂-induced oxidative stress, decreasing intracellular ROS levels by 75.16%. These results highlight the potential of CH/GA-stabilized Pickering emulsions as a polymer-based delivery system for maintaining the stability and functional antioxidant activity of QE in bioactive formulations. Full article

To obtain waterborne polymer-modified emulsified asphalt materials with better comprehensive performance, waterborne polymer modifiers including waterborne epoxy resin (WER)-reinforced styrene–butadiene–styrene block copolymer (SBS), waterborne acrylate (WA) or styrene butadiene rubber (SBR) emulsion were prepared. The mechanical strength, toughness, adhesion and impact resistance of these waterborne polymers were evaluated. Furthermore, the correlation between the performance indicators of the waterborne polymers was analyzed. Based on Fourier transform infrared (FTIR) spectroscopy and thermogravimetric (TG) analysis, the mechanism of WER-modified SBS and WA was characterized. The results show that adding 10%–15% WER can significantly improve the mechanical properties of the waterborne polymer. The performances of modified SBS and WA are better than that of modified SBR. When the content of WER is 10%, the tensile strength, elongation at break and pull-off strength of WER-modified SBS and WA are 4.80–6.38 MPa, 476.3%–579.6% and 1.62–1.70 MPa, respectively. The mechanical strength and breaking energy of the waterborne polymers show a significant linear correlation with their application properties such as adhesion, bonding and impact resistance. FTIR and TG analyses indicate that WER-modified SBS or WA prepared via emulsion blending undergo primarily physical modifications, enhancing thermal stability while promoting crosslinking and curing. Full article

In this paper, the basic concept of surfactants as chemical additives and their diversified classification system are first expounded, laying a theoretical foundation for the subsequent study of their application in demulsification technology. Then, the specific application cases of various types of surfactants in the field of demulsification are deeply analyzed, and ways in which they achieve effective separation of emulsions through their unique physical and chemical properties are revealed. Further, the internal action mechanism of surfactant demulsifier, including how to destroy the stability of emulsion and promote the separation of oil and water phase, is systematically described. On this basis, the significant advantages of surfactant demulsifier compared with traditional methods are summarized, including high cost-effectiveness, high demulsifier efficiency, strong stability, wide adaptability, and easy operation. Finally, the development direction and challenges of surfactant demulsifier in the future are prospected. Full article

By analyzing interfacial dynamics between soybean oil concentrations and soy protein isolate (SPI), this study established their impact on Pickering emulsion stability. Two optimal soy protein-based emulsions (EM60 with 60% oil phase; EM75 with 75%) were identified as lipid substitutes in silver carp surimi products. The results revealed that uniformly spherical droplets in EM60 enhanced interparticle interactions at emulsion interfaces. Compared to EM75 addition, EM60’s finely dispersed droplets improved gel network compactness in the surimi matrix. This increased water-holding capacity (WHC) by 12.037% and gel strength by 2414.168 g·mm. EM75 addition significantly enhanced gel whiteness by 0.8483 units (p < 0.05). It also demonstrated superior physical filling effects in sol state, reinforcing structural rigidity. As unsaturated lipids, soybean oil substitution for saturated fats (e.g., lard) contributes positively to human health. Pre-emulsified soybean oil yielded stronger structural rigidity in surimi sol than direct oil addition. Post-gelation, significant increases were observed in gel strength (+828.100 g·mm), WHC (+6.093%), and elasticity (+0.07 units). Collectively, SPI-based emulsions offer novel insights for healthy lipid substitution in surimi gels. They elucidate differential impact mechanisms on texture, WHC, whiteness, and microstructure. This provides theoretical guidance for developing premium healthy surimi products. Full article

The development of mineral, biodegradable sunscreens that can offer both high photoprotection and long-term colloidal stability, while limiting synthetic additives, presents a significant challenge. A linseed oil nanoemulsion co-stabilised by ZnO nanoparticles and the eco-friendly surfactant Appyclean 6552 was formulated, and the effect of incorporating fumed silica/alumina (Aerosil COK 84) was evaluated. A central composite response surface design was used to ascertain the oil/ZnO ratio that maximised the in vitro sun protection factor at sub-300 nm droplet size. The incorporation of Aerosil at concentrations ranging from 0 to 2 wt.% resulted in a transformation of the dispersion from a nearly Newtonian state to a weak-gel behaviour. This alteration was accompanied by a reduction in the Turbiscan Stability Index. Microscopic analysis has revealed a hierarchical particle architecture, in which ZnO forms Pickering shells around each droplet, while Aerosil aggregates bridge neighboring interfaces, creating a percolated silica scaffold that immobilises droplets and amplifies multiple UV scattering. The findings demonstrate that coupling interfacial Pickering armour with a continuous silica network yields a greener, physically robust mineral sunscreen and offers a transferable strategy for stabilising plant-oil emulsions containing inorganic actives. Full article

Rice starch, as one of the most abundant and renewable polysaccharide resources in nature, holds great potential for applications in the food, pharmaceutical, and industrial fields due to its wide availability, low cost, and biodegradability. However, its inherent limitations—such as susceptibility to retrogradation and poor emulsifying capacity—have hindered its development into high-value-added products. Emulsion technology presents a promising strategy to overcome these challenges by constructing stable oil–water interfacial systems using various stabilizers. This review highlights recent advances in the functional modification of rice starch through emulsion-based techniques, with a particular focus on four key approaches: polysaccharide–protein complexation, chemical and physical modifications, Pickering emulsions, and microcapsule formation. These strategies significantly improve the emulsifying ability of rice starch, inhibit retrogradation, and expand its potential applications in sustained drug delivery, functional foods, and intelligent packaging. Overall, interfacial engineering of rice starch offers an innovative and effective pathway for its high-value utilization, demonstrating substantial promise for future industrial applications. 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

This study investigated the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis with trypsin, aiming to utilize them as natural emulsifiers in 5 wt% fish-oil-in-water emulsions. Unfractionated and fractionated PPH fractions (>10 kDa, 5–10 kDa, 0.8–5 kDa, and <0.8 kDa) in combination with surfactants (Tween 20 or DATEM) were evaluated. Unfractionated PPH alone resulted in unstable emulsions; however, combining it with 67 wt% DATEM or Tween 20 improved physical stability. Smaller PPH fractions (<10 kDa) produced smaller droplet sizes (0.352–0.764 μm) with DATEM, whereas for Tween 20-stabilized emulsions, the smallest droplet size was observed with unfractionated PPH (1.051 ± 0.015 µm). Notably, the 5–10 kDa fraction exhibited the best oxidative stability when combined with Tween 20, likely due to its antioxidant properties. While further refinement is necessary to improve PPHs’ effectiveness as standalone emulsifiers, their potential is evident. Full article

Background: Tuberculosis remains a significant global health issue, and the rise of drug-resistant strains is becoming increasingly concerning. Currently, treatment options are limited to systemic regimens; however, developing topical drug delivery systems could offer advantages for treating cutaneous tuberculosis (CTB) when applied directly to the lesions. We developed topical emulsions using the self-emulsification mechanism that combine fixed doses of isoniazid (INH) and rifampicin (RIF) using a quality-by-design approach. Methods: Preformulation studies pertaining to drug solubility in various solvents, the construction of pseudoternary diagrams to identify self-emulsification regions for each tested excipient combination, and the preparation of checkpoint formulations were conducted and visually examined. Formulations displaying no physical instabilities were subsequently exposed to characterization experiments, including droplet size determination, zeta potential, size distribution, viscosity, pH, self-emulsification, cloud point, robustness to dilution, and thermodynamic stability assessment. Three selected formulations were consequently subjected to membrane release experiments, followed by skin diffusion studies, and INH and RIF stability in these emulsions was determined, because these drugs have a known interaction. Conclusions: While incorporating essential oils in a topical formulation improved RIF solubility, it also resulted in several instabilities. RIF exhibited greater susceptibility to degradation under higher temperatures and lower pH conditions. However, drug release from all formulations tested was confirmed. Notably, olive oil microemulsions demonstrated the most favorable characteristics for dermal drug delivery; nonetheless, drug diffusion into and through the skin (which was not desired) could not be quantified. Despite these challenges, the findings indicate that topical drug delivery systems using the self-emulsification process can facilitate the direct treatment of CTB. Full article

Water-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation. This study aimed to understand the relationship between physical stability and lipid oxidation of W/O HIPEs, focusing on the roles of emulsifiers, aqueous phase volume, and NaCl concentration. The findings revealed that increasing the polyglycerol polyricinoleate (PGPR) concentration (10 wt%) significantly enhanced physical stability and slowed lipid oxidation at various temperatures. W/O emulsions with varying aqueous phase volumes (30–80%) maintained good physical stability; however, a higher aqueous phase volume significantly accelerated lipid oxidation. Furthermore, the inclusion of NaCl (10–300 mM) improved the physical stability of W/O HIPEs but also accelerated lipid oxidation. Notably, W/O HIPEs with 50 mM NaCl showed both optimal physical and oxidative stability. Additionally, based on the fitting equation of the primary oxidation products, it was predicted that the oxidation reaction of the W/O emulsion followed a zero-order oxidation kinetics model. By altering the structure of the emulsion system, the physical stability and lipid oxidation stability of the emulsion could be regulated, thereby extending the storage time of food products. Overall, these findings emphasized the critical role of interfacial properties in lipid oxidation, providing new insights for optimizing food formulations to enhance long-term stability. Full article

The stabilization of essential oils in emulsions using surfactants of natural origin is of significant interest, and the use of biosurfactants produced by lactic acid bacteria could be an alternative. In this study, the total and partial substitution of Tween 80 in cinnamon bark essential oil emulsions was proposed using a glycolipopeptide biosurfactant produced by Lactiplantibacillus plantarum Tw226. The oil-in-water emulsions formulated contained cinnamon bark oil at a concentration of 5 g/L, with Tween 80, the biosurfactant, or a mixture of both as the surfactant agent, reaching a final concentration of 5 g/L. Homogenization was performed using a high-speed homogenizer. The emulsion with both the biosurfactant and Tween 80 was classified as a nanoemulsion (Z-av < 200 nm) that was stable for eight weeks, while the one with only the biosurfactant was a mini-emulsion (200 > Z-av < 500 nm). Furthermore, the emulsion with a combination of surfactants exhibited antioxidant activity equal to that of the emulsion with only Tween 80 and higher than that of the emulsion with only the biosurfactant. The antifungal activities of the three emulsions against Candida tropicalis, Candida krusei, and Zygosaccharomyces bailii did not change, regardless of the surfactant used, according to MIC values. In conclusion, a mixture of biosurfactant and Tween 80 or biosurfactant alone is an alternative for reducing or substituting synthetic surfactants in essential cinnamon bark oil emulsions, depending on their desired physical and functional properties. This work amplifies the scarce knowledge of essential oil emulsions stabilized with biosurfactants produced by lactic acid bacteria. Full article

Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physical stability while promoting the use of local agricultural resources and reducing food waste. Methods: This study developed and evaluated fortified oat-based milk formulations using locally sourced oats cultivated in central Italy. Two valorization strategies were tested: (i) the addition of raspberry powder derived from juice processing byproducts and (ii) the substitution of water with infusions of raspberry and olive leaves. The nutritional composition, antioxidant activity, physical stability, and sensory properties were assessed. Results: Replacing water with leaf infusions significantly increased total polyphenol content (up to 688 mg GAE/100 g DW) and antioxidant activity but compromised physical stability, resulting in higher separation indexes during refrigerated storage. Conversely, adding raspberry powder moderately enhanced antioxidant properties while maintaining emulsion stability. Sensory evaluation showed that enriched formulations reduced undesirable attributes (e.g., floury and cereal notes), although higher concentrations of leaf infusions increased astringency and bitterness. Conclusions: The fortification of oat-based milk with locally sourced raspberry powders and leaf infusions effectively enhances its nutritional and antioxidant properties while influencing its physical and sensory characteristics. This strategy supports the valorization of local agricultural byproducts and promotes the development of sustainable, functional plant-based beverages. Full article