Search Results (100)

Myofibrillar protein (MP) emulsion systems tend to be unstable, leading to loss of water and oil from the emulsion gel. Thus, improvements in MP emulsification ability are needed to enhance the quality of meat products. The effects of different added concentrations of locust bean gum (LBG) (0–5 mg/g) on the emulsion gel performance of bovine MP were studied. LBG can act on myosin to stretch the spatial structure of the protein and thus improve the thermal stability of the emulsion. LBG can enhance the hydrophobicity of the MP emulsion gel molecules, allowing greater combination of the oil phase with protein, optimizing the protein’s secondary structure, and promoting greater order and uniformity in the network structure of the MP emulsion gel. LBG imparts better texture characteristics and water retention properties to MP emulsion gels. Compared with a control group, adding 5 mg/g LBG can increase the hardness of an MP emulsion from 23.11 g to 65.91 g, springiness from 0.74 to 0.82, and water holding capacity from 59.45% to 93.24%. This study provides a reference for improving the quality of beef protein-based food emulsion gel. Full article

Traditional high internal phase emulsions (HIPEs) require high protein dosage and exhibit poor thermal-saline tolerance, limiting their application as clean-label food carriers for lipophilic nutrients. Sanxan (SAN) possesses unique gelling and emulsifying properties, while its application in HIPE systems remains largely unexplored. This study fabricated curcumin (Cur)-loaded HIPEs using SAN and whey protein isolate (WPI) at lower concentrations. A stable gel network formed at 0.8% SAN and 3% WPI. The oil-binding capacity reached 97.39%, remaining 96.74% and 97.03% after 0.1 M NaCl and 90 °C heating for 30 min. Cur encapsulation efficiency attained 83.23% at 3.5 mg/mL. FTIR verified non-covalent interactions, including hydrogen bonds, hydrophobic and electrostatic forces among SAN, WPI, and Cur. The SAN-WPI (SW)-HIPEs improved the antioxidant activity of Cur; compared with the WPI-HIPEs, ABTS and DPPH radical scavenging capacities increased by approximately 36.94% and 66.22%. In vitro digestion showed merely 1.06% Cur release in gastric fluid; the final intestinal release and bioavailability were 94.77% and 80.46%. This work clarifies the synergistic stabilization mechanism of SAN-WPI binary HIPEs and provides a low-protein formulation strategy to encapsulate and orally deliver lipophilic bioactives for functional food production. Full article

Oleogels, in which liquid oils are structured into semi-solid matrices by oleogelators, have been widely investigated as animal fat replacers in meat products, where they lower saturated fatty acid content while helping preserve texture, structure, and emulsion stability. The reported gains are substantial: structuring PUFA-rich oils to replace pork backfat has raised the PUFA/SFA ratio around 3.6-fold and cut the n-6/n-3 ratio up to 23-fold in burgers, while cellulose- and wax-structured systems have reduced saturated fat from roughly 42% to 15% of total fat in patties. In parallel, oleogels and structurally related gels act as carriers for lipophilic bioactives such as carotenoids, curcumin, phytosterols, and omega-3 fatty acids, improving oxidative stability and modulating digestive release, with encapsulation efficiencies exceeding 90% in some systems. Whether one structured-lipid system can perform both roles inside a meat matrix remains largely untested: direct evidence for classical oleogels is confined to a few cases, most clearly curcumin-loaded beeswax oleogels in pork burgers, which retained antioxidant protection through chilled storage and cooking. This review integrates the fat-replacement and bioactive-delivery studies, separates classical oleogels from gelled emulsions, Pickering emulsions, and bigels, and stratifies studies by level of evidence. Because most current support comes from related systems, it is framed as a perspective that maps this evidence gradient and defines the experiments required to validate dual-function oleogels under realistic meat processing and storage conditions. Full article

Functional properties of caseins play a crucial role in the dairy industry, so it is important to develop methods to improve their functionality. The aim of this study is to investigate the combined effect of high-intensity ultrasound (HIUS) treatment and calcium chelation on functional properties of casein micelles. For this purpose, micellar casein concentrate (MCC) was prepared with a concentration of 3% (w/w) casein. Then, 0 and 10 mM of Disodium hydrogen phosphate was added. HIUS was performed at a frequency of 20 kHz, power intensity of 550 W/cm², and an amplitude of 100% for 0, 5, 10, 15, and 20 min at 25 °C. Factorial design was employed to investigate the effect of ultrasound time (UST) and disodium phosphate (DSP) on foam capacity (FC), emulsion activity index (EAI), gelation time (GT), G′ at 480 min of oscillation time (G′₄₈₀), slope of complex viscosity, and linear viscoelastic region (LVR). At 0 mM of DSP, increasing UST from 0 to 15 min decreased GT from 114.39 ± 3.20 to 83.52 ± 1.61 min, and it extended LVR from 40.36 ± 0.12 to 41.27 ± 0.27% of the applied strain. In addition, applying HIUS for 15 min increased the elasticity and firmness of MCC gel networks at 0 mM of DSP. G′₄₈₀ was not influenced by UST, but it was reduced by DSP from 108.40 ± 3.29 to 15.78 ± 1.58 Pa. Increasing both UST and DSP significantly increased FC from 110.00 ± 13.23 to 163.33 ± 11.55% and foam stability (FS) in all treatments. FS reached its maximum (doubled) after 10 min of UST at 0 mM of DSP. However, EAI and emulsion stability index (ESI) decreased with increasing both UST and DSP. HIUS treatment combined with calcium chelation might highlight a new approach to improve foaming properties. However, regardless of calcium chelation, HIUS treatment is a promising technology to improve the gelling properties of casein micelles. Full article

The demand for sustainable, high-performance biomaterials has driven intense research towards natural polysaccharide hydrogels. Accordingly, this study aimed to synthesize novel starch-based hydrogel materials, considering their inherent hydrogel-forming capabilities together with diverse potential applications (e.g., pharmaceuticals, medicine, and the cleaning application for the artifacts). To obtain hydrogels with enhanced mechanical and physico-chemical properties, starch was combined with other polymeric species (i.e., alginate, polyvinyl alcohol, and polyvinylpyrrolidone), and a gelling process was induced by using calcium cations or borate anions. Two distinct hydrogels (named S-Ca and S-SB, respectively) were prepared and characterized by a range of instrumental and experimental techniques. The assessed properties included water and solvent resistance, equilibrium water content, water-releasing capacity, morphology and microstructural features with their composition by SEM-EDS analysis, and mechanical properties (tensile strength, elasticity, Young’s modulus, and hardness). The results indicated that the investigated hydrogels exhibited suitable properties for a variety of applications, including surface cleaning processes in the field of cultural heritage conservation. For instance, they showed equilibrium water content (between 80 and 90%) comparable with other hydrogels commonly used as cleaning tools (e.g., agar and p(HEMA)/PVP) and quite low water-releasing capacity (between 10 and 17 mgcm⁻²). Moreover, the S-SB hydrogel displayed distinctly better tensile strength and elongation at break than hydrogel prepared in the presence of Ca²⁺ (S-Ca). Notably, S-SB experienced considerable elasticity improvement after freezing–thawing cycles, as indicated by a decrease in tensile strength (from 275 to 102 kPa) and an increase in elongation at break (from 121 to 275%). However, it should be noted that the hydrogel selection depends on the requirements of the target application, as different processes demand materials with distinct characteristics. Hence, both S-Ca and S-SB hydrogels were tested as cleaning tools for the removal of artificially aged acrylic coating (i.e., Paraloid B-72) from the surface of marble and wood specimens, respectively. The tests provided positive results, as aged coating was satisfactorily removed by applying the hydrogels loaded with a nanostructured emulsion (NSE). These novel starch-based hydrogels demonstrate significant potential as high-performance alternatives to conventional hydrogel systems currently used in conservation science as well as in other industrial applications. Full article

Biphasic systems able to effectively release bioactive molecules along the gastrointestinal tract (GIT) are receiving growing interest. In this work, emulgels structured with citrus fiber, a digestion-resistant structuring agent, were produced using two types of edible oils (Miglyol^® 812 N and rice oil). Samples with 3% w/w of fiber were loaded with curcumin. The rheology of emulgels, reference hydrogels, and oil phases was studied. Complex modulus ($G^{*}$) and viscosity ($\eta$) increased with increasing fiber fraction, whereas the phase angle ($\delta$) was fiber fraction-independent (p < 0.05). Dynamic and flow behaviors were modeled using weak gel model and modified Cross model, respectively. Samples with rice oil were more consistent and viscous than samples with Miglyol^® 812 N because of the higher $G^{*}$ and $\eta$ of rice oil. Curcumin does not affect the rheology of oils, whereas it modifies the emulgel behavior. In emulgels, curcumin does not change (p < 0.005) both weak gel parameters. Gel strength ($A$) was 750 ± 40 Pa s^z again 760 ± 40 Pa s^z and 597 ± 2 Pa s^z again 604 ± 4 Pa s^z for the system with rice oil and Miglyol^® 812 N, respectively, and network extension ($n$) resulted to be 14.13 ± 0.03 for all samples. Curcumin slightly increases the phase angle $\delta$, 5.83 ± 0.09° again 7.0 ± 0.2° and 5.5 ± 0.1° again 7.10 ± 0.08° for the system with rice oil and Miglyol^® 812 N, respectively. This suggests a reduction in the structure of the fiber network. Curcumin has an oil-dependent influence on the zero-shear-rate viscosity (${\mu }_0$) and on the time constant ($m$), while it does not affect the shear-thinning index ($n$), which resulted to be statistically independent of all systems (p < 0.05) yielding an average value of 1.616 ± 0.007. According to in vitro release studies, the percentage of cumulative released curcumin at 24 h was 15 ± 1% for emulgel with Miglyol^® 812 N, whereas for the sample with rice oil, it was 18 ± 1%. Overall, results suggest the attractiveness of these systems for potential applications in the sustained oral release of curcumin. Full article

To improve the functional performance and digestibility of casein-rich ingredients, this study investigated the effects of trisodium citrate (TC) chelation and spray drying on the functional properties and in vitro digestibility of micellar casein isolate (MCI). TC chelation improved the foaming, emulsifying, gelling, and digestive properties of casein to different extents. Compared with MCI, trisodium citrate-chelated casein (TCC) exhibited significantly enhanced foaming capacity; specifically, the foaming capacities of TCC-40 and TCC-60 increased to 58.0% and 60.0%, respectively. TC reduced particle size, leading to increased foam volume, whereas foam stability decreased at higher chelation levels. In terms of emulsifying properties, TCC-10 exhibited optimal performance, with most emulsion droplet diameters distributed within 1–5 μm. TC chelation induced a significant negative shift in zeta potential (p < 0.05), suggesting improved emulsion stability. Gelation behavior was linked with concentration, showing TCC-40 induced the shortest gelation time (3.98 min) and the highest storage modulus. TC significantly enhanced casein digestibility in both adult and elderly in vitro digestion models, with digestion efficiency in the elderly model approaching that of the adult model. Confocal laser scanning microscopy (CLSM) pictures indicated that calcium chelation reduced gastric floc compactness, facilitating enzymatic access and improving protein hydrolysis efficiency. The study reveals the advantage of calcium chelation on the functional properties and digestibility of casein-based powder. Full article

Removing altered varnishes and retouching from oil paintings is a delicate and irreversible procedure in the conservation of cultural heritage. Surfactant-free gelled o/w emulsions containing dibasic esters (DBE) provide a green, safe, and environmentally friendly alternative to traditional solvent methods. The use of Xanthan gum and polyacrylate as thickening agents successfully restricted solvent diffusion, thereby minimizing the risk of interaction with water-sensitive substrates. Spectroscopic and microscopic analyses (FTIR and SEM) were employed to evaluate the cleaning efficacy and to assess the morphological integrity of the paint surface post-treatment, detecting potential inhomogeneities, erosion, or pigment loss. Determination of surface conductivity has allowed us to verify the degree of removal of any residues that could have undesirable long-term effects. Fatty acid leaching was quantified by gas chromatography-mass spectrometry (GC/MS): the use of free DBE resulted in a loss of up to 60% of the lipid component, while for surfactant-free gelled o/w emulsions with DBE, this figure was significantly reduced, with no observable surface damage. The tests were performed at both neutral pH and pH 8.5. The pH change was consistent with expected values: alkaline and ionizing conditions enhanced the emulsifying and removal effect, as well as the interaction with the painting medium. These results suggest that surfactant-free gelled o/w emulsions represent a promising alternative to conventional solvent-based systems, offering effective varnish removal while minimizing risks to both artifacts and restorers. Full article

The growing consumer trend toward plant-based diets is prompting the food industry to seek alternatives to animal protein. Chickpea protein (CPP) stands out for its high protein content (14.9–24.6%) and represents a sustainable alternative. Therefore, this study evaluated and compared the techno-functional performance of CPP and whey protein isolate (WPI), with a focus on their emulsifying capabilities for plant-based food development. CPP was extracted via alkaline extraction and isoelectric precipitation. The techno-functional properties were evaluated, including solubility index (%), foaming capacity (%), emulsion activity index (EAI), gelling, and interfacial properties. Additionally, CPP was used as an emulsifier in plant-based emulsions, and the emulsion stability was compared with WPI for two months. Although CPP exhibited a lower solubility index (60 ± 1.0%) than WPI (95 ± 0.3%), its foaming capacity was identical (CPP: 57 ± 6%; WPI: 58 ± 4%) and exhibited a significantly higher emulsion activity index (22 ± 0.3 m²/g) than WPI (15 ± 0.8 m²/g). In terms of gelation, WPI formed stronger gels (1.2–2.1 N) than CPP (0.05–0.06 N), at the same concentrations. Interfacial tension measurements showed that, while CPP exhibited a higher interfacial saturation concentration (0.055 g/L vs. 0.023 g/L), it was more effective at reducing equilibrium interfacial tension than WPI. Finally, emulsion stability over two months was similar when using CPP or WPI as emulsifiers. CPP demonstrates a competitive functional profile; however, its implementation as a sustainable ingredient will require physical or chemical modifications to improve its functional properties for complex food matrices. Full article

Bacterial nanocellulose (BNC) is gaining interest in multiple industrial applications. BNC dehydration would improve its industrialization while affecting its techno-functional properties (water binding or gelling capacity). This work analyses this aspect in a representative food system where these are fundamental properties: low-fat sausages with pre-emulsified sunflower oil. Native (n-BNC) and freeze-dried (d-BNC) bacterial nanocelluloses were studied at different concentrations. During thermal processing, all batters exhibited the typical viscoelastic transition associated with protein gelation. Formulations containing d-BNC developed a higher final elastic moduli and a broader concentration range of structural reinforcement compared to n-BNC systems. In the cooked sausages, BNC incorporation enhanced hardness, cohesiveness, and water-holding capacity, particularly at intermediate concentrations. Micrographs showed that d-BNC led to a finer and more homogeneous microarchitecture, while n-BNC aggregated in hollows of the meat protein network. Additionally, the Pickering effect of dried BNC produced meat emulsions with smaller oil droplets in agreement with the differences in lightness detected. Results suggest that freeze-dried BNC could be a convenient and effective option for the food industry due to its low weight, longer storage period, and easy handling compared to native BNC. Full article

The growing need for ecologically sound and ethical protein sources has contributed to the development of meat analogs (MAs) and restructured meat products (RMPs). Next generation MA and RMP production requires sustainable structuring techniques to imitate the physical, chemical, and sensory characteristics of conventional meat. Innovative gelling techniques are essential for attaining optimal texture, chewiness, and structural firmness in MAs and RMPs. Food gels can modulate water and fat retention, as well as the physical and mechanical characteristics of MA and RMP. Different gelling systems such as hydrogels, emulsion gels, oleogels, and hybrid gels contribute to texture formation, water and fat retention, juiciness, and structural integrity, which are essential for mimicking conventional meat. The role of gels as key structuring elements is integrated with advanced processing technologies such as high-moisture extrusion and 3D printing. This review discusses how protein, polysaccharide, lipid, and hybrid gelling techniques facilitate the development of MAs and RMPs with enhanced texture, sensory quality, nutritional value, and sustainability. Advanced structuring techniques, such as high-moisture extrusion, shear cell processing, and 3D printing, are explained regarding their integration of tailored gels (hydrogels, emulsion gels, oleogels, and hybrid gels) to fabricate imitated meat structures. Moreover, this article investigates the sensory and nutritional ramifications of various gelling techniques, spanning their role in juiciness and flavor composition. This review emphasizes significant research deficiencies and suggests more extensive future studies to facilitate the further development of economically viable and sustainable MAs and RMPs. Full article

The effect of mixed soy and whey protein in the matrix on properties and digestion characteristics of emulsion-filled gels was investigated. Different matrix protein concentrations (8–14%) with a composite soy and whey protein (SW) ratio of 5:5 were screened using gel hardness. The better-performing gel (13%) was selected for matrix composition studies. Soy and whey composite protein mixed at different ratios (S/W = 0/10, 3/7, 5/5, 7/3, and 10/0) was dispersed into another soy-whey (S/W = 6/4) composite emulsion and gelled thermally. Different hybrid protein ratios in the matrix can alter the textural and rheological properties and, consequently, the digestion kinetics of mixed plant-animal gel systems. The storage modulus was highest at an S/W ratio of 0/10. The hardness of gel with the S/W ratio matrix of 0/10 was 3.10 and 9.60 times higher than that of 5/5 and 10/0 (p < 0.05). The SW ratio did not affect water-holding capacity or springiness (p > 0.05). All the gels had swelling ability below 10% except SW 10/0 (around 60%). Gels with an S/W of 5/5 exhibited a lower hydrolysis degree and rate during gastric digestion, while the reverse occurred during intestinal digestion. The compact gel network might limit pepsin’s accessibility to cleavage sites. Full article

This study investigates the development of sustainable PVC-based composites filled with surface-modified wood flour for potential use in modern, energy-efficient building systems. The aim was to enhance the mechanical performance, thermal stability, and interfacial compatibility of PVC plastisols by incorporating fine- and coarse-grained coniferous wood flour modified with silane and surfactants. Composites were formulated using emulsion PVC (Vinnolit E-2059), bis(2-ethylhexyl) adipate as a plasticizer, and MARK-17 MOK as a thermal stabilizer, and were gelled under pressure at 150 °C. Their physical, mechanical, structural, and thermal characteristics were evaluated using density and hardness measurements, SEM, thermomechanical analysis, DMA, and TGA. The results demonstrated that composites containing fine-grained, silane-treated wood flour (Lignocel C-120) exhibited the most advantageous balance of stiffness, elasticity, and thermal resistance, attributable to improved polymer–wood interfacial adhesion. The findings confirm the potential of modified wood flour as an effective bio-based filler enabling the design of durable, thermally stable coating and insulating materials with reduced environmental impact. The proposed composites may serve as protective, bonding, or insulating layers in sustainable construction, supporting the development of innovative, wood-based materials for low-carbon building applications. Full article

The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. Oil structuring technologies, such as gelled emulsions, have emerged as effective strategies to replace solid fats with liquid vegetable oils, improving nutritional quality. This study evaluated the effects of partially replacing pork backfat (33% and 66%) with oil-in-water gelled emulsions prepared using pumpkin seed oil and orange peel flour (PS-GE) in English breakfast sausages. Reformulated samples exhibited higher moisture contents, whereas fat and protein levels were reduced compared with the control. Increasing the proportion of PS-GE substitution led to a progressive rise in total unsaturated fatty acids accompanied by a decrease in total saturated fatty acids. Lipid oxidation was not affected by the reformulation in raw sausages. Sensory evaluation confirmed comparable acceptability among all samples, indicating that fat replacement did not negatively influence product quality. Overall, the use of orange peel flour and pumpkin seed oil as a gelled emulsion presents a promising strategy for producing healthier English breakfast sausages with enhanced nutritional profiles and maintained technological and sensory properties. Full article

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