Search Results (266)

A novel ternary nanocomposite, comprising reduced graphene oxide/polyaniline/gadolinium oxide (RGO-PANI-Gd₂O₃), was successfully synthesized using the Hummers method, followed by in situ emulsion polymerization of polyaniline. The final composite was produced by hydrothermally adding gadolinium nitrate. The composite was subjected to a systematic analysis that included optical, microstructural, physical, and Raman spectroscopic analysis, as well as current-voltage (J-V) measurements. The morphology of this composite material was investigated using scanning electron microscopy (SEM). The addition of Gd₂O₃ nanoparticles decreases the band gap energy from 3.5 eV (PANI) to 2.7 eV (RGO-PANI-Gd₂O₃). The UV–Vis spectra revealed a redshift in the π-π* transition peak from 318 nm (PANI) to 346 nm, indicating increased conjugation length and synergistic effects. This eco-friendly material has excellent catalytic activity for triiodide reduction. The manufactured counter-electrode (CE) demonstrated remarkable transparency and conversion efficiency comparable to platinum, with a current density of 11.7 mA·cm⁻² versus 8.2 mA·cm⁻² for platinum. Under simulated solar light (AM 1.5 G, 100 mW·cm⁻²), the RGO-PANI-Gd₂O₃ based nanocomposite CE achieved an excellent 4.3% photo conversion efficiency. These findings indicate that RGO-PANI-Gd₂O₃ nanocomposites have potential as efficient, platinum-free counter electrodes in dye-sensitized solar cells (DSSCs). Full article

Traditional rapid coagulation processes often compromise the quality of selenium-enriched tofu, leading to suboptimal texture and substantial nutrient loss. This study regulated the gel properties and nutrient retention of selenium-enriched tofu by controlling magnesium ion (Mg²⁺) release from a water-in-oil (W/O) emulsion coagulant through shear rate adjustment (6000–12,000 r/min). The results demonstrated that at the optimal shear rate of 8000 r/min, sustained Mg²⁺ release facilitated the formation of a homogeneous and dense microstructure accompanied by significantly increased β-sheet content. Compared with conventional methods, the resulting tofu exhibited significant improvements in resilience (increased from 38.73% to 42.54%), water-holding capacity, and nutrient retention, with the selenium content rising from 44.42% to 54.57%. Conversely, deviations from this optimal condition produced either mechanically weak gels or structurally compromised networks with reduced nutrient retention capacity. This study establishes the regulation of shear rate to control Mg²⁺ release rate as an effective strategy for producing premium selenium-enriched tofu with synchronized optimization of texture and nutritional value, providing new insights for improving the overall quality of functional plant-based protein gels. Full article

Due to its amphiphilicity, the natural fibrous structural protein, silk fibroin (SF), can adsorb at the oil/water interface, form protective viscoelastic layers, and stabilize emulsions. Biocompatible SF-stabilized emulsions can be used in different fields of cosmetics, food, drug delivery, and biomedicine. Depending on the silk processing method, various emulsion types can be obtained, such as film-stabilized emulsions stabilized by SF molecules and Pickering emulsions stabilized by nanostructured SF or SF particles. Nanostructured SF and SF particles, with β-sheet dominated secondary structures, can overcome the drawback of SF molecules with unstable conformation transition during application, and thus endow higher emulsion stability than SF molecules. The emulsions stabilized by SF nanoparticles can endure heat and high ionic strength, while the emulsions stabilized by SF nanofibers show superior stability at high temperature, high salinity, and low pH due to the strong interfacial entangled nanofiber networks. In this review, the recent progress in research on SF-stabilized emulsions is summarized and generalized, including a systematic comparison of the stabilization mechanisms for different SF morphologies, and the influences of the emulsion fabrication technique, component type and proportions, and environmental conditions on the microstructures and properties of SF-stabilized emulsions. Understanding the stabilization mechanism and factors influencing the emulsion stability is of great significance for the design, preparation and application of SF-stabilized emulsions. Full article

Blasting operations associated with in-pit ramp construction in open-pit mines generate gaseous emissions originating from both explosive detonation and diesel-powered drilling and loading equipment. The research object of this study is the ramp construction process in an operating open-pit quarry, and the objective is to comparatively evaluate gaseous emissions across alternative blasting scenarios to support emission-aware operational decision-making. Five realistic blasting scenarios are assessed using a combined methodology that integrates laboratory fume index data for ANFO, emulsion explosives, and dynamite with diesel-emission estimates derived from non-road mobile machinery inventory factors. Laboratory detonation tests provide standardized upper-bound emission potentials for CO_x and NO_x, while drilling and loading emissions are quantified using a fuel-based inventory approach. The results show that the dominant contribution to total mass emissions arises from diesel combustion during drilling and loading, consistent with studies on real-world non-road mobile machinery inventory factors. Detonation fumes, although chemically concentrated and relevant for short-term exposure risk, represent a smaller share of the mass-based emission budget. Among the explosive types, bulk emulsions consistently exhibit lower toxic-gas emission indices than ANFO, attributable to their more uniform microstructure and a moderated reaction temperature. Dynamite demonstrates the lowest fume potential but is operationally less scalable for large open-pit patterns due to manual loading. Uncertainty analysis indicates that both laboratory-derived fume indices and diesel emission factors introduce systematic variability: laboratory tests tend to overestimate detonation fumes, while inventory-based diesel estimates may underestimate real-world NO_x and particulate emissions. Notwithstanding these limitations, the scenario-based framework developed here provides a robust basis for comparative evaluation of blasting strategies during ramp construction. The findings support increased use of emulsion explosives and emphasize the importance of moisture management, field-integrated gas monitoring, and improved characterization of diesel-equipment duty cycles. 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 structure–property relationship of chitin nanofibrils (NCh) with tailored lengths (L-, M-, S-NCh) and their efficacy in stabilizing Pickering emulsions were systematically investigated. The nanofibrils, produced via high-pressure homogenization and ultrasonication (20 or 60 min), were characterized by transmission electron microscopy (TEM). Emulsion stability was predominantly governed by nanofibril length and concentration, with S-NCh (shortest) exhibiting superior performance, as evidenced by its minimal creaming index, smallest droplet size (1.18 μm at 0.5%), and homogeneous microstructure observed by confocal laser scanning microscopy (CLSM). A critical stabilizer concentration of 0.05% was identified, below which instability occurred due to insufficient interfacial coverage. Rheological analysis confirmed shear-thinning behavior and solid-like viscoelasticity at high frequencies. CLSM microstructural observations directly confirmed nanofibril adsorption at the interface and the formation of a continuous network between droplets, elucidating the stabilization mechanism. These findings demonstrate that shorter chitin nanofibrils provide a marked improvement in emulsion stability, offering a superior biomass-derived alternative for the design of stabilizers in food and pharmaceutical applications. Full article

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

Polysaccharide intervention is an effective strategy to regulate properties of emulsions. In this study, xanthan gum (XG), konjac glucomannan (KGM), guar gum (GG), and inulin (IN) were selected to regulate physical and gastrointestinal digestive properties of sodium caseinate (CAS) oil-in-water (O/W) emulsions. The results indicate that IN could not improve CAS emulsion properties, while XG, KGM, and GG significantly reduced droplet size and improved emulsions’ stability. With the increase of the polysaccharide concentration, the G′ and G″ of the emulsions increased and the emulsions showed an obvious “solid-like” state, which effectively slowed down the “strain-thinning” phenomenon. The microstructure demonstrated that the polysaccharide chains are effectively connected with the surface membrane of droplets, which effectively improves interfacial membrane strength and inhibits droplet aggregation. In vitro digestion simulations proved that polysaccharides effectively modulate emulsion lipid release, providing an excellent lipid environment for curcumin absorption in the gastrointestinal tract. The order of the four polysaccharides in improving CAS emulsions was XG > KGM > GG > IN. This study dissects the differential regulation of physical and gastrointestinal digestive properties of emulsion by polysaccharides, providing theoretical support for functional emulsions for diverse requirements. Full article

The functional characteristics of Partial acylglycerols (PAGs) have attracted the attention of researchers in designing PAGs for food applications as a potential substitute for conventional fats/oils. Designing PA using enzymes has been of great interest due to the greater specificity of enzymes, giving high-quality products for food applications. The utilization of PA in fat-based products, such as bakery, dairy, and emulsion foods, exhibits superior functionalities and health-friendly characteristics. The PA can also be used for cooking/frying applications. However, exposure of PA to a higher temperature for a longer time shows inferior characteristics. The functional characteristics of PA, such as solid fat content, rheology, microstructure, crystal formation, and thermal behavior, make it a potential replacement for conventional fat. The present review focuses on a comparative assessment of synthetic routes, the functional characteristics of PA, food applications, and technological drawbacks in commercializing PA-based products. Furthermore, the future prospect focuses on supporting future research that will facilitate the incorporation of PA in food products at an industrial scale. Full article

This article focuses on the oil–water emulsification problem during steam injection in heavy oil thermal recovery. Emulsions were prepared through one-dimensional flow experiments, and key parameters including the inversion point water cut and micro-morphological characteristics (particle size and distribution range) of the emulsions were systematically measured under varied conditions (temperature: 150–360 °C; salinity: 0–7500 mg/L; water cut: 10.07–72.22%). By analyzing the experimental data, the emulsification mechanism and influencing rules were revealed: under the combined conditions of high temperature (150–360 °C), high salinity (up to 7500 mg/L), and low water cut (10.07–19.35%), crude oil and formation water form oil-in-water emulsions under the shear action of porous media. During this process, active substances in crude oil react with inorganic salts in formation water to generate natural surfactants, which reduce the oil–water interfacial tension and enhance emulsion stability, enabling the emulsion to maintain stability even at a high water cut of up to 72.22%, with particle sizes ranging from 1 μm to 350 μm and distribution spans varying from 4 μm to 50 μm. The formation of such emulsions leads to a significant increase in viscosity, adversely affecting oil recovery. In production practice, it is recommended to add chemical agents during the early stage of steam huff and puff development (water cut: 10.07–37.50%). This measure aims to destroy the oil–water liquid film, promote water droplet coalescence (narrowing the particle size distribution span), and facilitate emulsion breaking and phase inversion, thereby effectively mitigating the adverse impacts of oil–water emulsions and improving heavy oil recovery efficiency. Full article

This study investigates the potential of an undervalued cephalopod species, Eledone moschata, for producing a freeze-dried protein concentrate via acid solubilisation and isoelectric precipitation. Although nutritionally rich, the processing route significantly affected the aggregation state of the recovered proteins, as demonstrated by differential scanning calorimetry (DSC) and SDS–PAGE electrophoresis. We systematically examined pretreatments of the lyophilised protein concentrate (PC) by dispersing it across a pH range (2–10) and applying ultrasonication (US), characterising the resulting aggregates in terms of protein solubility, surface hydrophobicity, dynamic light scattering (DLS), and ζ-potential. Subsequently, ultrasound-treated protein dispersions at different pH values were used to produce protein–quercetin nanoparticles (PQ), which were analysed for particle size (DLS), yield, and quercetin entrapment efficiency. PQ dispersions at pH 2, 4, and 7 were evaluated as stabilising agents in US-treated sunflower oil emulsions containing 10% oil and were characterised by rheological properties, microstructure, and DLS particle sizing. Confocal laser scanning microscopy (CLSM) revealed that nanoparticles at pH 2 produced small, uniformly distributed fat droplets with a particle diameter of 1.5 μm. This study provides insights into how processing conditions modulate the structural and interfacial behaviour of cephalopod proteins and highlights their potential application in designing low-fat, fluid emulsions for innovative food formulations. 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

This study investigated the relationships between emulsion droplet triacylglycerol (TAG) crystallinity and colloidal acid stability on in vitro digestion microstructure, lipolysis, and docosahexaenoic acid (DHA) bioaccessibility. Oil-in-water (o/w) nanoemulsions (20 wt%) composed of 50/50 DHA-rich algal oil with either palm stearin (PS) or olein (PO), and either acid-stable Tween 80 (2.0 wt%; AS) or acid-unstable soy lecithin (2.2 wt%; AU) were fast or slow cooled to 37 °C after microfluidization. Similar particle size distributions and D_3,2 (~131–142 nm) and D_4,3 (~208–239 nm) values were achieved. All emulsions were highly electronegative (~−45–70 mV) and differences (p < 0.05) were due to emulsifier type, as expected, and cooling rate. Next, emulsions were subjected to INFOGEST in vitro digestion for analysis of intestinal lipolysis by free fatty acid titration and DHA bioaccessibility. As expected, AU emulsions flocculated, forming larger aggregates during the gastric phase. Slower lipolysis was observed for the AU emulsions (p < 0.05), attributed to gastric phase aggregation, and lower 2 h lipolysis was observed for the PS emulsions (~74–77%) based on the presence of crystallinity. DHA bioaccessibility was high (~57–88%), especially for the AS emulsions (p < 0.05). Therefore, emulsion colloidal acid stability and TAG physical state significantly impacted emulsion gastric microstructure, digestion, and bioaccessibility. Full article

Hydroxytyrosol (HXT), a phenolic compound from olive, shows great potential as a neuroprotective agent and a translational target for claim-ready nutrition and food products. Human studies increasingly report benefits for vascular function, inflammatory tone, and early cognitive/psychomotor outcomes, consistent with engagement of redox and signalling pathways (Keap1–Nrf2–ARE, PI3K/Akt–ERK, and AMPK–SIRT1–PGC-1α). HXT is rapidly absorbed and likely reaches the brain, acting on endothelial and microglial targets. On the neurovascular axis, it reduces oxidative stress, preserves nitric-oxide bioavailability, lower inflammatory markers, and favourable intrinsic connectivity. For product development, bitterness from oleuropein-rich inputs can be mitigated by hydrolysis, followed by structure-guided delivery to balance sensory quality with exposure. Viable formats include cyclodextrin inclusion, microencapsulation, and (micro)emulsions in lipid matrices, plus stability engineering for aqueous systems (acidification, chelation, low-oxygen handling, or barrier packaging). Matrix effects are consequential; some proteins and fibers may decrease HXT bioaccessibility, whereas lipid phases and microstructured carriers often enhance it. Clinically, recommended doses are ~7–15 mg/day chronically and ~30–60 mg acutely. As conclusions of this review, future work should prioritize harmonized pharmacokinetics–pharmacodynamics readouts, cognition anchored to a compact neurovascular/blood–brain barrier biomarker core, and head-to-head comparisons of manufacturable delivery formats. Full article

To improve the processing performance and application potential of Grifola frondosa protein (GFP), this study employed multiple freeze–thaw (F-T) cycles to modify GFP and systematically evaluated the changes in its structure, functional properties, and digestive behavior. The results indicated that F-T treatment induced significant oxidation and structural unfolding in GFP, as evidenced by an increase in carbonyl content from 0.75 ± 0.05 nmol/mg to 1.77 ± 0.04 nmol/mg, a decrease in α-helix content from 40.23% to 36.78%, disruption of the microstructure, and degradation of some low-molecular-weight proteins. In terms of functional properties, F-T treatment significantly enhanced the emulsifying performance of GFP, with the best effect observed after 3 F-T cycles. Emulsifying ability increased from 21.83 ± 1.14 m²/g to 26.11 ± 1.61 m²/g, and emulsifying stability improved from 18.36 ± 1.78% to 25.37 ± 0.84%. This was accompanied by favorable changes in the emulsion’s interfacial properties, including a reduction in average particle size (480.5 ± 30.5 nm) and an increase in absolute ζ-potential (−55.5 ± 0.2 mV). These changes were closely related to the dynamic evolution of free sulfhydryl groups and surface hydrophobicity. In vitro digestion experiments revealed that the protein digestibility and soluble peptide content of GFP peaked after two F-T treatments, reaching 64.88 ± 0.86% and 1.99 ± 0.09118 mg/mL, respectively, and then gradually declined; its antioxidant activity also showed an initial increase followed by a decrease with increasing F-T cycles. In summary, an appropriate number of F-T treatments can effectively enhance the emulsifying properties and digestive characteristics of GFP; this research provides a theoretical basis for the physical modification of GFP and broadens its potential applications in food emulsion products. Full article