Search Results (914)

The application of microsphere molecularly imprinted materials for the targeted extraction and purification of flavonoids derived from agricultural waste has emerged as a prominent area of investigation. An innovative boronate affinity imprinted microsphere (MC-CD@BA-MIP) was successfully synthesized using the Pickering emulsion interfacial assembly strategy for the selective separation of naringin (NRG). The double-bond functionalized covalent organic framework (COF)-based microspheres were synthesized through Schiff–base reaction and secondary interfacial emulsion polymerization. Then, the synthetic mono-(6-mercapto-6-deoxy)-β-cyclodextrin (SH-β-CD) was grafted onto the surface of the microspheres (MC) using click chemistry. The 1-allylpyridine-3-boronic acid (APBA) as a functional monomer was grafted onto the initiator (ABIB) through atom transfer radical polymerization (ATRP). Ultimately, the synthesized boronic acid-imprinted ABIB-BA-MIPs were immobilized onto the COFs microsphere surface through host–guest interactions. As expected, under neutral conditions, the MC-CD@BA-MIPs still exhibited a significant adsorption capacity (38.78 μmol g⁻¹ at 308 K) for NRG. The regenerated MC-CD@BA-MIPs maintained 92.56% of their initial adsorption capacity through six consecutive cycles. Full article

Protein-based emulsion gels and bigels serve as ideal delivery systems owing to their distinctive structural properties, high encapsulation efficiency, and adjustable digestive behavior. However, limited research has examined the differences between emulsion gels and bigels as polyphenol delivery systems. In this study, oil-in-water (O/W)-type emulsion gels formulated with soy protein isolate (SPI) and κ-carrageenan (κ-CG) were fabricated using a cold-set gelation method, and then the bigels were prepared through further oil gelation by the addition of glycerol monostearate (GMS). Both SPI-κ-CG emulsion gels and bigels were mainly stabilized by electrostatic and hydrophobic interactions, exhibiting high gel strength, varying from 940 g to 1304 g, and high water holding capacity (~84%). Both the SPI-κ-CG emulsion gels and bigels demonstrated high curcumin encapsulation efficiency, reaching 98~99%. Stability testing revealed that bigels prepared with 15% and 20% GMS exhibited the highest curcumin retention ratios, with a value of around 78% after storage for 21 days at 25 °C, suggesting that denser network structures more effectively prevent the degradation of the encapsulated compound. During the in vitro simulated gastric digestion, higher GMS content significantly delayed curcumin release by over 7%. Increasing GMS concentration from 0% to 20% elevated lipolysis by over 8% and concurrently improved the release of curcumin by more than 18% during the in vitro simulated intestinal digestion. This study provides comparative insights into polyphenol delivery performance between emulsion gels and bigels, offering valuable guidance for developing functional foods based on gel delivery systems. Full article

Skin microbiome-friendly preparations are gaining increasing popularity in the cosmetics and pharmaceutical industries. Fermented plants, lysates, and heat-treated products are used as probiotic ingredients in cosmetics. This is due to the presence of Lactobacillus bacteria, such as acid or acid-rennet whey, which are natural probiotics that can positively impact the skin microbiome. However, due to technological difficulties, the direct use of whey as a cosmetic ingredient is limited. An optimized emulsification method was used to obtain alginate microspheres as carriers of whey. The process parameters were optimized using the Design of Experiments (DoEs) methodology. The effect of three key variables, including the type of probiotic raw material (whey from 1—cows, 2—goats, and 3—mixed), the alginate-to-raw material ratio (1–3%), and sonication time (0.5–1.5 min), on parameters such as encapsulation efficiency, bacterial survival, viscosity, and microspheres size was analyzed. The results obtained demonstrated that the optimal process parameters were the sonication time of 0.5 min and the alginate-to-whey mass ratio of 1.5% for all types of whey material studied. However, the most important factor influencing the properties and functionality of the microspheres was sonication time. The optimized whey-loaded microspheres were incorporated into a preservative-containing emulsion system, in which the viability of whey-derived bacteria was monitored over time. The whey encapsulation process effectively maintained the bacteria’s probiotic properties, protecting their viability despite the presence of preservatives (at a level of 4.92 ± 0.9 log CFU/g after 30 days of formulation storage), thus confirming the feasibility of incorporating liquid whey into skincare formulations. Full article

Poor solubility and bioavailability have limited the application of fucoxanthin and functional food processing. In order to encapsulate fucoxanthin in delivery systems, cellulose nanofibril-stabilized emulsion gels (CNFs) derived from industrial brown seaweed residue were developed to enhance fucoxanthin delivery. Cellulose nanofibrils (CNFs) were isolated using high-pressure homogenization at 105 MPa through 5, 10, and 15 cycles (denoted as C5, C10, and C15) and yielding reduced crystallinity down to 52.91 ± 2.13% (C15). The minimum particle size of the present CNFs is approximately 37 nm (C15). Moreover, single-factor and orthogonal experiments optimized the stability of the present emulsion. A 17.5 mg/mL CNFs 50% oil phase with coconut oil, 0.5 mg/mL fucoxanthin, and homogenization for 60 s were identified to be the optimal conditions for such emulsion gel. The present emulsions demonstrated a high storage stability at 4 °C versus 25 °C, which maintained minimal phase separation over 8 days. The release kinetics showed significant dependencies with fucoxanthin release increasing to 9.22 ± 0.62% at pH 8.0, 9.52 ± 0.58% under 1000 mM NaCl, and 8.25 ± 0.62% at 100 °C. In addition, the CNFs effectively preserved the antioxidant activity of the fucoxanthin under different pH values, salinities, and temperatures. The results establish seaweed-derived CNFs as effective stabilizers for fucoxanthin encapsulation, enhancing stability while preserving functionality against food-processing stresses. To our knowledge, no prior research has been reported on a fucoxanthin delivery system utilizing an emulsion gel stabilized by cellulose nanofibrils (CNFs). Such emulsions might provide a sustainable strategy for valorizing seaweed waste and advance functional food applications of marine bioactives. Full article

Biosurfactants are amphiphilic compounds synthesized by microorganisms, providing environmentally sustainable alternatives to synthetic surfactants owing to their biodegradability and minimal toxicity. This review examines bacterial origins of biosurfactants, with a focus on surfactin derived from Bacillus species including B. subtilis, B. amyloliquefaciens, B. licheniformis, and B. pumilus. The cyclic lipopeptide structure of surfactin, which consists of a heptapeptide attached to a β-hydroxy fatty acid chain, imparts remarkable surface-active characteristics, such as a reduced surface tension of 27 mN/m and a low critical micelle concentration of 20 µM. In medical applications, surfactin demonstrates antimicrobial, antiviral, and anticancer properties through mechanisms such as apoptosis induction and metastasis inhibition, as well as promoting wound healing by enhancing angiogenesis and decreasing fibrosis. In the realm of food processing, it functions as a natural antimicrobial agent against pathogens such as Listeria and Salmonella, improves emulsion stability in products like mayonnaise, prolongs shelf life, and influences gut microbiota composition. The safety profiles correspond with the Generally Recognized as Safe (GRAS) status for compounds derived from Bacillus; however, it is essential to optimize dosing to reduce the risks associated with hemolysis. Challenges encompass production expenses, scalability issues, and regulatory obstacles, with genetic engineering suggested as a means to achieve improved yields. Surfactin demonstrates potential as a sustainable bioactive component within the food and health industries. Full article

Edamame beans, rich in protein, essential amino acids, and antioxidant compounds, are promising substrates for novel plant-based beverages. This study developed and comprehensively characterized edamame-based beverage formulations with enhanced nutritional and functional attributes. Six formulations were prepared at edamame–water ratios of 1:3 or 1:6, incorporating either coconut water or coconut milk. Physicochemical analyses included particle size distribution, viscosity, amino acid and mineral profiles, antioxidant activity, volatile compounds, and storage stability. Nutritional analysis revealed that the ECM (1:3) formulation exhibited the highest protein content (3.68 g/100 g), while all formulations delivered essential minerals, with calcium levels ranging from 19.25% to 27.64% of total mineral content. ECW formulations were particularly rich in potassium, calcium, and phosphorus, whereas the pure edamame-based beverage had higher concentrations of sulfur and magnesium. The E (1:3) formulation demonstrated the highest total amino acid concentration (24.85 mg/mL), with glutamic and aspartic acids predominating compounds known to contribute to umami taste and buffering capacity. Higher edamame concentrations also resulted in significantly greater total phenolic (16.25 mg GAE/100 mL) and flavonoid content (6.42 mg QE/100 mL), which correlated with improved DPPH radical scavenging activity. The addition of coconut milk significantly reduced particle size, improved emulsion stability, and increased viscosity, while also masking undesirable volatile compounds such as hexanal, commonly associated with the beany aroma of legumes. These findings highlight the synergistic potential of blending edamame with coconut-based ingredients to produce nutrient-dense, sensorially acceptable, and shelf-stable plant-based beverages. Full article

To unlock the potential value of the emulsified by-product from the aqueous enzymatic extraction (AEE) of Camellia oleifera seed oil, this study introduced an innovative approach for its food industrial application. We applied spray-drying microencapsulation technology to convert the emulsion-phase (EP) by-product into value-added microcapsules (EPM). The properties of EPM were systematically compared with those of microcapsules derived from the oil phase (OPM). The encapsulation efficiencies of EPM and OPM were 83.94% and 86.53%, respectively. Scanning electron microscopy revealed the formation of irregular spheroids with smooth surfaces and intact structures, with EPM exhibiting superior particle uniformity (D₅₀ = 1.11 μm) compared to OPM (D₅₀ = 2.30 μm). Fourier-transform infrared spectroscopy confirmed the successful encapsulation of EP. Differential scanning calorimetry indicated good thermal stability of the microcapsules, and the oxidative stability of EPM (24.75 h) was 9.2 times higher than that of the unencapsulated EP and 13.15 h longer than that of OPM. Lipidomic analysis using LC-MS/MS identified 477 lipid species across five subclasses—glycerolipids, glycerophospholipids, fatty acids, prenol lipids, and sphingolipids—revealing distinct lipid profiles between EPM and OPM. This microencapsulation strategy offers a sustainable approach to valorize aqueous enzymatic extraction by-products, with promising applications in functional foods and nutraceuticals, thereby enhancing the economic and environmental sustainability of Camellia oleifera seed oil processing. Full article

The integration of nanotechnology with green chemistry presents sustainable strategies for developing multifunctional cosmeceutical formulations. In this study, iron oxide nanoparticles (IONPs) were successfully synthesized using antioxidant-rich green tea extract via an eco-friendly method. The nanoparticles were incorporated into a novel Pickering emulsion comprising coconut oil and green tea extract, targeting UV protection and antimicrobial performance. The green-synthesized IONPs displayed strong UV absorption properties, achieving an SPF of 6.20 at 1.0 M concentration, outperforming standard TiO₂ nanoparticles (SPF 3.98). The optimized Pickering emulsion formulation showed stability and skin-friendly pH. Antimicrobial studies revealed significant inhibition of Cutibacterium acnes and Staphylococcus aureus, with over 97% microbial reduction observed within 2 h of exposure. This dual-functional system, combining UV protection and antimicrobial effects, demonstrates the potential of green nanomaterials for developing safe, effective, and sustainable skincare formulations. The study provides new insight into the application of iron-based green nanotechnology in surfactant-free emulsions, supporting further innovation in the field of natural photoprotective cosmeceuticals. Full article

Green soybean (Glycine max L.), commonly known as edamame, is recognized for its rich phytochemical content and nutritional and functional benefits. However, its limited shelf life and susceptibility to quality degradation restrict its commercial potential in fresh form. To address this, green soybean seeds can be processed into extract and powder forms, which offer greater stability and added value. The preparation of crude procyanidin extract was examined in this study along with the effects of three distinct extraction techniques: enzyme incubation, ultrasonic-assisted extraction (UAE), and enzymatic hydrolysis followed by ultrasonic-assisted extraction (EUAE). Additionally, the effects of two drying methods (drum-drying and spray-drying) on the retention of bioactive compounds and antioxidant activity were assessed. Optimal conditions for each drying method were selected to enhance antioxidant properties by fortifying instant green soybean powder (GSP) with encapsulated crude procyanidin extract (ECPE). The chemical, physical, and sensory properties of ECPE-fortified GSP were analyzed. Results indicated that the EUAE method was the most effective for procyanidin extraction. Encapsulation allowed for procyanidin retention of over 83% after storage at 25 and 35 °C for 12 weeks. The optimal conditions were determined to be drum-drying at 3 rpm and spray-drying at an inlet temperature of 200 °C for the drying techniques. Fortification of GSP with 3–5% ECPE powder positively correlated with increased phytochemical content and antioxidant activity. Both drum- and spray-dried GSP maintained color integrity comparable to the control. Drum-dried GSP preserved greater concentrations of bioactive compounds and exhibited superior antioxidant activity compared to spray-dried GSP. All powdered products had acceptable water activity (≤0.60) and moisture content (≤12%), suggesting suitability for long-term storage. Although spray-dried powders exhibited greater hygroscopicity, they demonstrated lower emulsion stability and solubility compared to drum-dried powders. Drum-dried GSP retained higher levels of carbohydrate, fat, fiber, and ash compared with spray-dried powder, while protein content was similarly preserved by both methods. In conclusion, ECPE powder serves as a promising functional ingredient in instant green soybean powder. Both drum-dried and spray-dried GSP products exhibit potential for application in a variety of functional food products. Full article

This study analyzed the chemical, functional, and bioactive properties of a protein preparation obtained from bird cherry (Prunus padus L.) flour. The extraction process significantly increased the protein content from 15.44 g/100 g to 39.72 g/100 g and altered the lipid composition, with an increase in saturated and polyunsaturated fatty acids. The protein preparation exhibited high solubility (76%) and water-binding capacity, demonstrating technological potential for use in the production of plant-based beverages and emulsions. Changes in color and emulsifying properties indicated its suitability for incorporation into colored food products. The analysis of total phenolic content, antioxidant activity, and amygdalin showed that the extraction process largely retained these bioactive properties, although individual phenolic compounds were not profiled. This study is the first to provide a comprehensive characterization of the protein fraction from Prunus padus L. flour, encompassing chemical, functional, and bioactive properties, thereby filling a significant gap in the literature. In summary, bird cherry flour is an attractive source of natural proteins and bioactive compounds, with potential applications in the food industry, while maintaining a favorable nutritional and functional profile. To date, no comprehensive chemical, functional, and bioactive characterization of the protein fraction from Prunus padus L. flour has been reported. Full article

Hydroxytyrosol (HT) is a major phenolic compound in olives and extra virgin olive oil (EVOO), known for its antioxidant, anti-inflammatory, and cardiometabolic properties. The European Food Safety Authority (EFSA) has approved a health claim for the protection of LDL particles from oxidative damage only when HT is consumed within EVOO, which limits its direct use in supplements or functional foods. Since its biological effects depend on absorption, distribution, metabolism, and excretion (ADME), understanding how formulation and delivery strategies influence bioavailability is essential. HT is mainly present as secoiridoid derivatives in EVOO, whereas in supplements, it often appears in its free form, potentially affecting its metabolic fate. This review summarizes human studies on HT bioavailability from EVOO, isolated supplements, and enriched foods, and examines how matrix type, chemical modifications of HT, and advanced delivery systems, such as emulsions, encapsulation, and vesicular carriers, modulate absorption and metabolism. The gut microbiota is highlighted as an emerging factor in HT biotransformation, although its role remains underexplored. Further well-designed human studies are needed to guide the development of nutraceutical formulations capable of replicating the health benefits of EVOO beyond its natural matrix. Full article

Food-based emulsifiers, derived from natural or edible sources such as soybeans, oats, eggs, milk, and fruits, have gained increasing attention in the food industry due to their clean label appeal, recognition as natural ingredients, and alignment with consumer demand for fewer synthetic additives. These emulsifiers are also valued for their biodegradability, environmental sustainability, and potential nutritional benefits. The food-based compounds have been extensively studied for their functional and physicochemical properties. This review provides a comprehensive overview of recent developments and applications of food-based emulsifiers, with a focus on protein-based, polysaccharide-based, and phospholipid-based emulsifying agents derived from plant and animal sources. The mechanisms, advantages, and disadvantages of the food-based emulsifiers are discussed. Plant-based emulsifiers offer sustainability, wide availability, and cost-efficiency, positioning them as a promising area for research. Combinations of food-based emulsifiers such as polysaccharides, proteins, and phospholipids can be utilized to enhance emulsion stability. This paper evaluates current literature and discusses future challenges and trends in the development of food-based emulsifiers. Full article

The global challenge of food waste presents an opportunity to explore the untapped potential of agricultural by-products. Coffee pulp, a major by-product of the coffee industry, is a promising source of functional polysaccharides such as coffee pectin, which can be valorized for sustainable applications in food systems. This study investigates the microencapsulation of hemp seed oil—rich in essential fatty acids and bioactive lipids—using coffee pectin and maltodextrin as wall materials via spray drying. Emulsions with varying oil-to-wall ratios were formulated and characterized for viscosity, particle size, and zeta potential. The resultant microcapsules were analyzed for physicochemical properties, encapsulation efficiency, oxidative stability (peroxide value), and in vitro release in simulated gastrointestinal fluids. Encapsulation efficiencies ranged from 63.27% to 70.77%, with lower oil content formulations exhibiting higher efficiency. The peroxide values indicated enhanced oxidative stability, with the lowest value (10.69 meq O₂/kg oil) observed in the most efficient encapsulation formulation. Microcapsule morphology analysis confirmed the formation of spherical particles with varying degrees of surface roughness. Release studies demonstrated controlled oil delivery, with higher retention in gastric conditions and progressive release in intestinal fluids. These findings demonstrate the potential of upcycled coffee pulp-derived pectin as a functional, sustainable encapsulant, aligning with circular economy principles and supporting the development of stable bioactive delivery systems for nutraceutical and food applications. Full article

Glauber’s salt is a promising phase change material for thermal energy storage due to its high latent heat capacity of 234 J/g and melting point of 34 °C, making it well-suited for low-temperature heating applications. However, its practical use has been limited by phase separation and associated loss of performance during repeated thermal cycling. This study aimed to address this limitation through a novel stabilisation approach. The material was encapsulated within an emulsion matrix designed to physically constrain the salt and inhibit separation during melting and to form a phase change dispersion. The phase change dispersion was subjected to 100 controlled heating–cooling cycles whilst monitoring the latent heat capacity and phase transition plateaus. The phase change dispersion retained its thermal properties throughout testing, showing no measurable degradation in storage capacity nor shift in phase transition temperature. These results demonstrate that this encapsulation mechanism can effectively maintain the functional performance of Glauber’s salt under repeated thermal cycling. This approach may form the basis for more durable salt hydrate-based storage media and has potential relevance for applications in building heating, waste heat recovery and renewable energy integration. By improving stability, this method helps unlock the long-term operational viability of phase change materials. Full article

Considering the high stability of water-in-oil (W/O) emulsions, contamination from emulsified pollutants poses a long-term risk to the environment. In this study, hybrid membranes composed of wheat gluten amyloid fibrils (WGAFs) and zein nanoparticles (ZNPs) were prepared and used as a separator to remove emulsified W/O droplets from the oily phase. ZNPs and WGAFs were synthesized through antisolvent method and fibrillation process. Next, a ZNP-functionalized wheat gluten AF/methyl cellulose (ZNP-WGAF/MC) hybrid membrane was fabricated, and its properties were investigated via various analytical techniques. Lastly, the separation efficiency of the ZNP-WGAF/MC hybrid membrane for various W/O emulsions was assessed using microscopy and light scattering. The formation of ZNPs or WGAFs was first verified via spectroscopic and microscopic methods. Our results indicated that the ZNP-WGAF/MC hybrid membranes were synthesized via chemical crosslinking coupled with the casting method. Furthermore, the incorporation of either WGAFs or ZNPs was found to improve the thermal stability and surface hydrophobicity of membranes. Finally, the separation efficiency of the ZNP-WGAF/MC hybrid membranes for various W/O emulsions was determined to be ~87–99%. This research demonstrates the potential of harnessing three-dimensional membranes composed of plant protein-based fibrils and nanoparticles to separate emulsified W/O mixtures. Full article