Search Results (115)

Ciprofloxacin (CIP) is a persistent fluoroquinolone antibiotic frequently detected in water bodies, and its efficient mineralization remains a challenge in wastewater treatment. In this work, iron oxide–chitosan macroporous nanocomposite hydrogels were developed as heterogeneous catalysts for the electro-Fenton degradation of CIP. The materials were synthesized via Pickering high internal phase emulsion templating, yielding monoliths with a three-dimensional interconnected porous structure, an average pore size of 18.9 ± 0.7 µm, a window size of 8.1 ± 0.7 µm, an openness degree of 39.6%, a specific surface area of 1.77 m² g⁻¹, an iron content of 64.2 mg g⁻¹, and a crosslinking degree of 92.1%. The monoliths exhibited controlled swelling in aqueous medium at pH 3, with a gravimetric water uptake of 142.1 ± 2.3% and a volumetric swelling of 39.3 ± 1.2% at equilibrium. Iron oxide particles remained exposed on the porous surface, providing accessible catalytic sites, while the interconnected porosity favored reactant diffusion. Compared with direct anodic oxidation, which achieved 32% total organic carbon removal after 20 min, the heterogeneous electro-Fenton process using the synthesized monoliths as catalysts showed superior performance, reaching nearly 95% removal within 2 min and complete mineralization within 15 min. This enhanced performance was associated with higher hydroxyl radical generation (~3.5 µM) than that observed for anodic oxidation alone (~1.5 µM). These findings highlight the potential of biodegradable iron oxide–chitosan macroporous hydrogels as sustainable catalysts for antibiotic removal from water. Full article

This study aims to improve the utilization of Idesia polycarpa crude oil (IPCO) in the food industry by developing high-internal-phase emulsions (HIPEs) stabilized through ternary complexes (ovalbumin (OVA), xanthan gum (XG), and tannic acid (TA)). IPCO is highly prone to oxidation due to its polyunsaturated fatty acid (PUFA) content. Optimal formulations were obtained by varying the component concentrations and assessing the structure, stability, and fat-substitution potential. Under conditions of 0.6% w/v XG and 2.5% w/v OVA-TA, HIPEs exhibited a smaller particle size (3.31 μm), high centrifugal oil retention (99.29%), strong emulsifying activity (49.91 m²/g), and excellent stability (99.69%). Additionally, a formulation with 1.5% w/v OVA-TA and 0.8% w/v XG showed good wettability, particle size, and stability, possibly due to excessive self-aggregation of XG, which caused a decrease in emulsion stability and wettability. Structural analysis (FTIR, XRD, SEM, CLSM) revealed that the stability of the emulsions was mainly attributed to strong non-covalent interactions and a dense interfacial adsorption layer. In cookie applications, substituting 25% w/w butter or 50% w/w shortening with HIPEs resulted in comparable texture to the control group. GC–MS analysis of relative fatty acid composition showed that partial replacement with IPCO-based HIPEs shifted the final biscuits toward a lower relative proportion of palmitic acid (C16:0) and a higher relative proportion of linoleic acid (C18:2n6c). Overall, OVA–TA–XG-stabilized HIPEs effectively delayed the oxidation of IPCO and enabled partial replacement of conventional solid fats in biscuits, thereby shifting the relative fatty acid composition of the final products toward a higher proportion of unsaturated fatty acids. Full article

High internal phase Pickering emulsions (HIPEs) stabilized with biopolymer-based particles have sparked widespread interest due to their excellent stability and potential as fat replacements in food systems. In this study, soy protein isolate (SPI) and sodium alginate (SA) were mixed to create composite colloidal particles capable of stabilizing HIPEs with an oil phase percentage of 80%. SA significantly regulated the particle size and surface hydrophobicity of the composite particles. The optimal formulation with 1.0% SA presented a uniform particle size and desirable interfacial properties. The contact angle increased from 62.3° for pure SPI to 80.8°, which effectively improved the wettability at the oil–water interface. The interfacial protein adsorption reached a maximum of 83.7%, enabling adequate coverage of oil droplets. Low-field NMR demonstrated an increase in bound water (T₂₂) from 21.893 to 30.031 (a.u.), while CLSM images confirmed the formation of compact interfacial layers. The HIPEs possessed excellent stability against heat treatment (100 °C), freeze–thaw cycling (3 cycles), high ionic strength (up to 0.6 M NaCl), and ambient storage for 30 days. These findings demonstrate that SPI-SA complexes are excellent natural stabilizers for fabricating robust, environmentally friendly HIPEs with broad prospects for functional food applications. Full article

Protein-stabilized high-internal-phase Pickering gel-like emulsions (HIPGEs) have gained broad attention in the food industry and functional food sectors. Polyphenol–protein synergy is a common strategy to improve gel-like emulsion stability, yet issues such as insufficient interfacial viscosity persist, leading to poor long-term stability. Therefore, this study employed ovalbumin (OVA)-tea polyphenol (TP) as a composite model and introduced strongly negatively charged hyaluronic acid (HA) to construct a ternary Pickering gel-like emulsion with enhanced interfacial viscosity. We investigated the microstructure, physicochemical properties, stability mechanism, and simulated digestion behavior of the system. Results show that HA interacts with proteins and polyphenols via hydrogen bonding, strengthening the hydrogen-bond network and markedly improving gel-like emulsion stability. Moreover, HA stabilizes the oil–water interface by enhancing the viscoelasticity of the system. At 0.8% HA, centrifugal stability reached 99.52%, rheological properties were optimal, and droplets were more uniform and tightly packed. In vitro digestion revealed that 0.8% HA increased the final retention of lutein to 35.16% and reduced free fatty acid release to 0.31 μmol, demonstrating excellent protective and controlled-release potential. This study confirms that HA can significantly improve the stability and digestively controlled release of OVA-TP Pickering gel-like emulsions, providing theoretical support for polysaccharides in enhancing protein–polyphenol composite Pickering systems. Full article

The development of novel multifunctional emulsifiers using protein–polyphenol interactions is a common strategy. Previously, we investigated the emulsifying properties of the four citrus flavonoids alone. This study investigated how complexing lysozyme (LY) with four citrus-derived flavonoids affects emulsifying properties. Results demonstrated that the emulsification performance was enhanced when flavonoids were complexed with LY, following the order: hesperidin (Hpd) > neohesperidin dihydrochalcone (Neohpddic) > neohesperidin (Neohpd) > hesperetin (Hpt). This enhancement was positively correlated with the intrinsic emulsification abilities of the flavonoids, suggesting that the synergistic effect should not overlook the emulsifying capacity of the flavonoids themselves. The Hpd-LY mixture increased the three-phase contact angle (to near 90°) compared to Hpd alone (51.16° ± 0.58), which helped form high internal phase emulsion (HIPE) gels. Stable HIPEs were achieved at an oil phase fraction φ = 80%, mixture concentration w ≥ 0.8%, and Hpd-to-LY ratio k ≥ 1:1. Droplet size decreased as w increased from 0.6% to 1.2%, but increased with higher φ and k, while gel strength improved. In addition, these HIPEs protected encapsulated lutein and suppressed lipid oxidation. The findings show that flavonoid–protein complexes, especially Hpd-LY, can build stable and functional HIPEs for protecting bioactive compounds. Full article

In this study, vegetable oil-based high-internal-phase Pickering emulsions (HIPPEs) were formulated from soy protein isolate and sodium alginate, and the effects of different replacement ratios (20–100%) of pork back fat on the quality of emulsified sausages were investigated. With the increase in the fat replacement ratio, cooking loss, released fat, and lipid oxidation significantly decreased (p < 0.05). Similarly, as the replacement ratio rose, L*-values, pH and springiness increased, while a*-values, hardness, cohesiveness, and chewiness showed a significant decrease. The reformulated sausages exhibited superior slice compactness, a macroscopic trait corroborated by the dense network structure observed via microstructural analysis. Electronic nose and electronic tongue measurements indicated that the inclusion of HIPPEs modulated both the aroma profiles and taste attributes of the emulsified sausages. Moreover, although differences were observed in some sensory attributes and flavor characteristics, all formulations with HIPPEs remained within an acceptable sensory range. Full article

Dysphagia and age-related oral processing limitations are rising with population aging and the growing burden of neurological diseases. Texture-modified diets remain the most common non-pharmacological intervention, yet conventional pureeing and thickening often yield meals with low visual appeal, variable textures, and diluted nutrient density, which contribute to reduced intake and malnutrition risk. Extrusion-based three-dimensional food printing, especially when combined with gel-derived edible inks, offers a digital route to standardize geometry, portioning, and texture while enabling individualized nutrition and sensory design. In the past three years, the field has progressed from simple single-ingredient pastes to engineered soft-matter systems including emulsion gels, high-internal-phase emulsion gels, Pickering-stabilized gels, bigels, and multi-material constructs enabled by dual and coaxial printing. These advances are underpinned by improved rheological windowing, microstructure engineering, and post-print gelation strategies such as ionic crosslinking, thermal setting, enzymatic bridging, and pH-triggered network formation. Meanwhile, dysphagia-oriented product development has matured from “shape recovery” demonstrations toward clinically relevant texture targets, leveraging the IDDSI tests to anchor swallowability. This review synthesizes the recent literature across materials science, food engineering, and clinical nutrition to connect gel microstructure to extrusion performance, post-processing stability, and oral processing outcomes that are relevant to older adults and dysphagia patients. We propose design principles for gel network selection, phase structuring, and process control that simultaneously satisfy print fidelity and swallowing safety targets. Full article

The primary objective of this study is to understand the aggregate–emulsion interaction in slurry seal coatings and to obtain cost-effective, improved performance characteristics by overcoming the restrictive effects of aggregate chemistry on workability through hybrid designs. In this study, the interactions of granite (GR), basalt (BA), and limestone (LS) aggregates with bitumen emulsion were examined; specifically, limestone-substituted designs were analyzed to overcome workability problems stemming from the high reactivity of basalt and to achieve optimum performance. Laboratory specimens were subjected to mixing time, cohesion, Wet Track Abrasion (WTAT), and Loaded Wheel (LWT) tests in accordance with the procedures specified by the International Slurry Surfacing Association (ISSA); and the effect of the determined optimum emulsion content on performance was analyzed with ±2% sensitivity. While experimental findings indicated that the predicted optimum emulsion contents for all selected aggregate types satisfied the specification limits, the mixture with 30% basalt substitution (LS70+BA30) among the hybrid designs achieved the highest design compatibility by providing an exact match between theoretical and experimental optimum points. Conversely, despite having lower design sensitivity (66.7% match), the mixture with 50% basalt substitution (LS50+BA50) offered a superior alternative for situations requiring quick opening to traffic by exhibiting 54% higher early cohesion strength (20 kg-cm) at 120 min compared to pure limestone. Statistical analyses confirmed that aggregate origin is the most determinant factor on mixing time and that the fluidity characteristic of the system is predominantly controlled by water content. Furthermore, correlation matrices demonstrated the need to optimize the liquid phase balance in hybrid designs according to aggregate mineralogy by revealing the rheological sensitivity developed by limestone towards water and granite towards emulsion. Through the study outputs, the restrictive effects of aggregate chemical content on workability—which have not been sufficiently detailed in the literature compared to the frequently discussed effects of particle size distribution and mineral filler in slurry seal mixtures—were identified, and solution strategies were developed. Full article

This work sought to explore a new method for using corn silk polysaccharide (CSP) and peanut protein isolate (PPI) to stabilize high internal phase emulsions (HIPEs). An ultrasound-assisted hydrothermal technique was used to make the PPI-CSP covalent complexes and HIPEs. Particle size analysis, rheological studies, and multiple light scattering techniques were used to analyze the stability and attributes of the emulsion. Microscopic studies reveal that the PPI-CSP complex encapsulates oil droplets at the interface, forming a typical oil-in-water (O/W) emulsion. The stability of the HIPEs is notably improved by the inclusion of CSP; the smallest particle size was recorded at a 2:1 PPI to CSP ratio (12.91 ± 0.13 μm). According to rheological evaluations, all HIPEs behave in a shear-thinning manner and have solid-like properties. Furthermore, this emulsion exhibits excellent stability during thermal treatment, changes in ion concentration, different pH values, and storage. Full article

This study explores the fabrication and characterization of Pickering high internal phase emulsions (P-HIPEs) stabilized by soy protein isolate (SPI) and coix polysaccharide (CP) complex. CP exhibited high purity (95.29%) with a molecular weight of 5.53 × 10⁵ Da and was predominantly composed of glucose, as confirmed by monosaccharide analysis and FT-IR spectroscopy. SPI/CP complexes formed well-dispersed nanoparticles with optimal stability at 2% CP concentration, demonstrated by minimal particle size and enhanced zeta potential. P-HIPEs stabilized by these complexes showed excellent physical stability without phase separation or oil leakage, with the creaming index decreasing as particle concentration increased, reaching optimal stability at 12% SPI/CP and pH 9. Particle size and zeta potential measurements indicated smaller, more uniform droplets and intensified electrostatic repulsion under these conditions, effectively preventing droplet coalescence. Confocal microscopy revealed a dense, multilayered interfacial network formed by SPI/CP complexes around oil droplets, enhancing emulsion stability. Rheological analyses confirmed that P-HIPEs exhibited elastic solid-like gel behavior with pronounced shear-thinning and superior thixotropic recovery at 12% SPI/CP and alkaline pH, highlighting improved gel strength and structural integrity. These findings demonstrate the critical influence of SPI/CP concentration and pH on the physicochemical, microstructural, and rheological properties of P-HIPEs, offering valuable insights for developing stable emulsions with enhanced performance and applicability in food systems. Notably, the results emphasize the critical role of SPI/CP concentration and pH in achieving optimal emulsion stability and rheological properties. Full article

The development of oil–water separation materials that combine high separation efficiency, robust mechanical properties, and environmental degradability remains a significant challenge. This study presents a novel degradable and superhydrophobic porous material fabricated via a multi-step process. A porous foam was first synthesized from degradable poly(ε-caprolactone-co-2-ethylhexyl acrylate) using a high internal phase emulsion templating technique. The foam was subsequently modified through in situ silica (SiO₂) deposition via a sol–gel process, followed by grafting with hydrophobic hexadecyltrimethoxysilane (HDTMS) to produce the final oil–water separation porous materials. Various characterization results showed that the optimized material featured a hierarchical pore structure in micro scales and the porosity of the foam remained ~90% even after the 2-step modification. Mechanical tests indicate that the modified material exhibited significantly enhanced compressive strength and the water contact angle measurements revealed a superhydrophobic surface with a value of approximately 156°. The prepared material demonstrated excellent oil/water separation performance with notable absorption capacities ranging from 4.11 to 4.90 g/g for oils with different viscosity. Additionally, the porous material exhibited exceptional cyclic stability, maintaining over 90% absorption capacity after 10 absorption-desorption cycles. Moreover, the prepared material achieved a mass loss of approximately 30% within the first 3 days under alkaline hydrolysis conditions (pH 12, 25 °C), which further escalated to ~70% degradation within four weeks. The current work establishes a feasible strategy for developing sustainable, high-performance oil–water separation materials through rational structural design and surface engineering. Full article

This study systematically investigates the effects of enzyme type (Alcalase, Trypsin, Protamex) on the properties of rice peptide nanoparticles (RPNs) and their efficacy in stabilizing high internal phase emulsions (HIPEs). RPNs prepared with Alcalase (RPNs-alc) exhibited the smallest particle size (≈379.6 nm), a uniform unimodal distribution, the highest content of hydrophobic amino acid, and the strongest DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (57.32%). In contrast, RPNs from Protamex (RPNs-pro) showed larger, heterogeneous particles with a bimodal distribution and lower antioxidant capacity. Interfacial characterization revealed that RPNs-alc had a superior three-phase contact angle, indicating enhanced interfacial activity. Structural stability analysis confirmed that hydrophobic interactions and hydrogen bonds are the primary forces maintaining all RPNs. Consequently, HIPEs stabilized by RPNs-alc and RPNs-typ displayed solid-like behavior and a regular network microstructure, leading to exceptional physical stability. Conversely, RPNs-pro led to unstable HIPEs with non-uniform droplets and interfacial aggregation, promoting droplet flocculation. These findings demonstrate that enzyme selection critically determines the functional properties of RPNs, with Alcalase-derived RPNs being the most effective bifunctional particles, offering a viable pathway for valorizing proteolytic by-products in fabricating stable, antioxidant-rich Pickering emulsions. Full article

Background/Objectives: Palmitoylethanolamide (PEA) is an endogenous lipid mediator with endocannabinoid-like activity. Despite its therapeutic potential in muscle-related inflammatory disorders, including sarcopenia, its clinical use is limited by poor solubility and bioavailability. To overcome these issues, we developed hybrid nanoparticles combining poly(lactic-co-glycolic acid) (PLGA) and lipids to enhance PEA encapsulation and ok delivery. Methods: PEA-loaded hybrid nanoparticles (PEA-Hyb-np) were produced via a modified single-emulsion solvent evaporation method using stearic acid and Gelucire^® 50/13 as lipid components. Characterization included particle size, morphology, PDI, and zeta potential, as well as DSC, FT-IR, and XRD analyses. For the biological evaluation in a C2C12 myoblasts cell culture, coumarin-6-labeled nanoparticles were employed. Results: PEA-Hyb-np showed mean particle sizes of ~150 nm, with internal lipid–polymer phase separation. This structure enabled high encapsulation efficiency (79%) and drug loading (44.2 mg/g). Drug release in physiological and non-physiological media was enhanced due to drug amorphization, confirmed by DSC, FT-IR, and XRD analyses. Cytocompatibility studies showed no toxicity and improved cell viability compared to unloaded nanoparticles. Cellular uptake studies by confocal microscopy and flow cytometry demonstrated efficient and time-dependent internalization. Conclusions: PEA-Hyb-np represent a promising delivery platform to improve the solubility, bioavailability, and therapeutic efficacy of PEA for muscle-targeted applications. Full article

Oleanolic acid (OA)-stabilized water-in-oil Pickering high internal phase emulsions (HIPEs), using natural deep eutectic solvents (NADESs) as the internal phase (HIPE-NADES), were developed to enhance OA bioavailability. Three kinds of NADESs (proline: sorbitol (1:1), proline: glucose (1:1), and proline: glucose (5:3)) were selected, and HIPEs with pure water as the internal phase were used as the control group. In vitro digestion and Caco-2 models showed that HIPE-NADES significantly improved OA bioaccessibility via enhanced stability and solubility. Crucially, OA bioavailability reached 16.20–19.10%, markedly surpassing controls (p ≤ 0.05), indicating that NADESs’ hydrogen-bonding network facilitates intestinal uptake. In a t-BHP-induced Caco-2 oxidative stress model, OA-loaded HIPE-NADES significantly attenuated damage, reducing MDA and ROS while elevating GSH-Px, CAT, and SOD activities and GSH levels (p ≤ 0.05). NADESs themselves contributed substantially to antioxidant efficacy. HIPE-NADESs represent an effective platform for enhancing the bioavailability and bioactivity of hydrophobic phytochemicals like OA, enabling simpler and more stable delivery systems. Full article

The synergistic effect of using D2EHPA and TOPO together to enhance the extraction of samarium(III) from aqueous media via emulsion liquid membrane (ELM) technology was explored. D2EHPA in binary mixtures with TBP and in ternary mixtures with TOPO and TBP was also tested. Among the tested extractants, a binary mixture of 0.1% (w/w) D2EHPA and 0.025% (w/w) TOPO achieved 100% samarium(III) extraction at a low loading. This mixture outperformed D2EHPA-TBP and other systems because D2EHPA strongly binds to Sm(III) ions, while TOPO increases the solubility and transport efficiency of metal complexes. Additionally, process factors that optimize performance and minimize emulsion breakage were examined. Key insights for successfully implementing the process include the following: 5 min emulsification with 0.75% Span 80 in kerosene at pH 6.7 (natural), 250 rpm stirring, a 1:1 internal/membrane phase volume ratio, a 20:200 treatment ratio, and a 0.2 N HNO₃ stripping agent. These insights produced stable, fine droplets, enabling complete recovery and rapid carrier regeneration without emulsion breakdown. Extraction kinetics accelerate with temperature up to 35 °C but declined above this limit due to emulsion rupture. The activation energy was calculated to be 33.13 kJ/mol using pseudo-first-order rate constants. This suggests that the process is diffusion-controlled rather than chemically controlled. Performance decreases with Sm(III) feed concentrations greater than 200 mg/L and in high-salt matrices (Na₂SO₄ > NaCl > KNO₃). Integrating these parameters yields a scalable, low-loading ELM framework capable of achieving complete Sm(III) separation with minimal breakage. Full article