Search Results (161)

Cadmium (Cd) induces oxidative stress and disrupts nuclear organization and chromatin-associated metabolic processes in plant cells. Therefore, identifying natural, biodegradable, non-bioaccumulative compounds that enhance plant tolerance to heavy metals is crucial. We hypothesized that Cd exposure (175 µM CdCl₂, 24 h) activates mitogen-activated protein kinases (MAPKs), triggering defined epigenetic modifications that lead to transcriptional repression, and that thyme oil (TO; 0.03% (v/v), emulsified) mitigates these effects by stabilizing chromatin organization. We analyzed nuclear MAPK (p44/42) activation, global DNA methylation (5-methylcytosine; 5-mC), and selected histone modifications as key components of early stress signaling and epigenetic regulation. We found that Cd exposure doubled global 5-mC levels and caused pronounced alterations in histone marks, including decreases in H3K4Me2 (~34%), H3T45Ph (~48%), and H4K5Ac, accompanied by strong increases in H3K9Ac (~57%) and H3K56Ac (~148%). These changes were associated with chromatin condensation and reduced transcriptional activity. In contrast, co-treatment with TO maintained MAPK activity and epigenetic parameters close to control levels, preventing chromatin compaction and transcriptional repression. Together, these findings indicate that TO stabilizes the nuclear signaling–epigenetic interface under Cd stress and represents a promising bioprotective strategy. This work provides the first demonstration that TO modulates both MAPK activation and Cd-induced histone modifications in plants. Full article

The growing interest in plant-based ingredients in food production has increased the demand for effective alternatives to animal-derived emulsifiers. In this study, the physicochemical and functional properties of selected commercial plant protein preparations as natural emulsifiers in food emulsions were assessed. Emulsifying activity and stability (EA, ES), foaming capacity and stability (FC, FS), water and oil absorption (WAC, OAC), color (CIE Lab*), viscosity, surface tension, and zeta potential were analyzed. Pea (PP1–PP4), rice (RP1, RP2) and chickpea (CP1) proteins showed the most favorable properties, characterized by high EA values (58.3–62.5%) and emulsion stability during storage (62–65%) after 6 days. Emulsions formulated with these proteins were significantly lighter (L* > 69). PP1 exhibited more than twice the viscosity of the other samples. The lowest surface tension values (<45 mN/m) were observed for RP2 and PP1, indicating strong surface activity. Pea proteins PP1, PP2, and PP4 showed the highest system stability, with zeta potential values below –35 mV. Overall, the selected plant protein preparations, particularly pea, rice, and chickpea proteins, showed promising functional properties, confirming their potential use as natural emulsifiers in clean-label plant-based formulations and providing a basis for further product development. Full article

The valorization of agricultural byproducts into functional cosmetic ingredients is a promising strategy for sustainable formulation development. In this work, raw Prinsepia utilis Royle seed residue powder (RPURSRP) which was discarded after oil pressing was upcycled and micronized Prinsepia utilis Royle seed powder (MPURSRP) was obtained by micronization as an eco-friendly Pickering stabilizer. The physicochemical properties of MPURSRP have been studied comprehensively. The results have shown that the MPURSRP (20.28 ± 0.00 μm) exhibited a spherical shape, which is significantly smaller than the RPURSRP (61.49 ± 2.28 μm). The MPURSRP particles tend to reside at the interface between oil and water, allowing them to function as emulsifiers that promote the formation of Pickering emulsions. The emulsifying properties of MPURSRP were investigated systematically. The results revealed that the MPURSRP displayed a better emulsifying performance for non-polar oils. Meanwhile, the existence of polyphenols—an endogenous substance of the Prinsepia utilis Royle seed, endows the prepared Pickering emulsion with good antioxidant activity. As the MPURSRP concentration increased from 0% to 3.0 wt%, more MPURSRP adsorbed at the oil–water interface, and the DPPH radical scavenging rate of the emulsion increased from 9.99 ± 0.63% to 91.71 ± 4.22% (p < 0.001). By upcycling agricultural waste into amphiphilic particles with interfacial properties, we establish a green strategy for stabilizing Pickering emulsions with endogenous antioxidant functionality, offering meaningful guidance toward sustainable colloid systems. This work aligns with the growing demand for natural, bioactive ingredients in green cosmetic formulations. Full article

This study aims to estimate the organic load of oily wastewater by using Chemical Oxygen Demand (COD) measurements, addressing the analytical challenges posed by the hydrophobic, nonpolar, and often emulsified nature of Fats, oil and grease (FOG). This study established a reproducible and practical methodology for measuring COD in wastewater containing FOG at a laboratory scale, utilizing the nonionic surfactant T80 as a solubilizing and emulsifying agent. Precise gravimetric methods were employed to measure the mass of T80 (indirectly from volume (100–1400 µL/L)) added, and its correlation with COD was established. A strong linear relationship (R² = 0.993–0.998) between T80 concentration and COD confirmed its stability and suitability as a calibration standard. Experiments with sunflower (1–4 mL/L) and rapeseed oils (1–3 mL/L) showed that COD increased linearly with oil concentration and stabilized after prolonged mixing (96–120 h), indicating complete emulsification and micellar equilibrium. Even under T80 overdose conditions, COD retained linearity (R² > 0.99), though absolute values were elevated due to excess surfactant oxidation. Temperature variation (5 and 20 °C) and mild heating of coconut fat (30–32 °C) showed no significant effect on COD reproducibility, indicating that mixing time and surfactant dosage are the dominant factors influencing measurement accuracy. Overall, the study establishes T80 as a reliable surfactant for solubilizing oily matrices, providing a consistent and repeatable approach for COD assessment of wastewater containing FOG. The proposed method offers a practical basis and a step towards environmental monitoring and process control in decentralized and industrial wastewater treatment systems. Full article

Biosurfactants (BSs) are natural, biodegradable compounds crucial for replacing synthetic emulsifiers in the food industry, provided their production costs can be reduced through the use of sustainable and low-cost substrates. This study evaluated the viability of licuri oil as a carbon source for BS production by Candida utilis and assessed the product’s functional stability in food formulations. Production kinetics confirmed the yeast’s efficiency, reducing the water surface tension to a minimum of 31.55 mN·m⁻¹ at 120 h. Factorial screening identified a high carbon-to-nitrogen ratio as the key factor influencing ST reduction. The isolated BS demonstrated high surface activity, with a Critical Micelle Concentration of 0.9 g·L⁻¹. Furthermore, the cell-free broth maintained excellent emulsifying activity (E₂₄ > 70%) against canola and motor oils across extreme pH, temperature, and salinity conditions. Twelve mayonnaise-type dressings were formulated, utilizing licuri oil, and tested for long-term physical stability. Six formulations, featuring the BS in combination with lecithin and/or egg yolk, remained stable without phase segregation after 240 days of refrigeration, maintaining a stable pH and suitable microbiological conditions for human consumption. The findings confirm that the valorization of licuri oil provides a route to produce a highly efficient and robust BS, positioning it as a promising co-stabilizer for enhancing the shelf-life and natural appeal of complex food emulsions. Full article

Lycopene is a naturally potent lipophilic antioxidant, which limits its bioavailability for absorption during intestinal digestion. Therefore, this study utilized a self-emulsifying delivery system (SEDS) to enhance the solubility and bioavailability of lycopene and investigated the effects of nonionic surfactant mixtures at varying hydrophilic–lipophilic balance (HLB) values and surfactant-to-oil ratios (SORs) on SEDS using oleic acid (OA), medium-chain triglycerides (MCTs), and sunflower oil (SO) as oil matrices. The resulting water-in-oil-in-water emulsions exhibited droplet sizes (181.70 to 572.27 nm), polydispersity indices (0.29 to 0.86), and ζ-potentials (−22.90 to −53.70 mV), with stability varying according to the type of oil and formulation parameters. Antioxidant activities of SO-based SEDS were higher compared to MCT-based and OA-based ones due to lycopene loading increase. In vitro simulated intestinal digestion revealed differences in lipolysis kinetics, with MCT-based lycopene-loaded SEDS exhibiting enhanced cumulative release and bioaccessibility in the duodenal (1.1–2.1 mEq/g) and jejunal (1.6–2.2 mEq/g) segments. This study revealed a comprehensive strategy encompassing lycopene extracts, SEDS preparation, quality indices, lipolysis dynamics, and proximal intestine solubilization amounts that successfully enhanced lycopene bioavailability. Optimized MCT-based lycopene-loaded SEDS with high HLB (10.72) and SOR (1.00) enhanced hydrophobic bioactive delivery efficiency, offering a novel low-energy strategy for developing functional supplements. Full article

Sunflower meal represents a protein- and fiber-rich by-product of the oil industry with potential application as a natural stabilizer in food emulsions. Building upon previous findings that emphasized the role of protein content in emulsion stability, the present study further investigated the combined effect of protein level and particle size distribution of sunflower meal fractions on the formation and stability of oil-in-water emulsions. Two sets of sunflower meal fractions were prepared from finely milled material, fractionated, and blended in controlled proportions to obtain four protein-enriched (30 ± 1%) and four cellulose-rich (15 ± 1%) fractions, each defined by particle size ranges of 250/200, 200/125, 125/100, and <100 µm. Emulsion stability was evaluated through droplet size analysis, zeta potential measurements, and creaming index determination during seven days of storage. The results demonstrated that both protein content and particle size significantly affected the emulsifying and stabilizing behavior of sunflower meal fractions. For the low-protein group (15%), larger particle sizes (250/200 µm) yielded smaller emulsion droplets (D[4.3] = 66.03 µm) and higher zeta potential values (−15.53 mV), while in the high-protein group (30%), droplet size distribution was more uniform (D[4.3] from 72.13 to 76.29 µm). During seven days of storage, all emulsions exhibited a gradual increase in creaming index, followed by partial stabilization at later time points. Emulsions prepared with sunflower meal fractions of higher-protein content showed consistently lower creaming index values, indicating improved physical stability throughout storage. Overall, the study confirmed that the interplay between composition (protein level) and physical structure (particle size) governs the emulsification efficiency of sunflower meal fractions, providing insights for their potential application as plant-based stabilizers in food systems. Full article

Plant-based natural polymers are gaining attention as ecofriendly alternatives to synthetic materials with applications in food, biomedical, pharmaceutical, and environmental science. Tragacanth gum (TG), a natural exudate obtained from Astragalus species, represents a unique polysaccharide with a complex molecular structure and distinctive rheological properties. It has been traditionally used for centuries as a stabilizer and emulsifier. Recent advances highlight its potential as a multifunctional biopolymer with industrial and biomedical potential. This review explores the structural characteristics, physicochemical properties, and modification strategies of TG, comparing it with other plant derived gums. Special emphasis is given to its applications in drug delivery, tissue engineering, wound healing, biodegradable packaging, and functional food formulation. Strengths such as biocompatibility and gel-forming ability but challenges remain including variability in quality, limited standardization, and issues with large scale production. Emerging trends, such as nanoformulations, hybrid polymer composites, and smart hydrogels, are also discussed. By positioning TG within the broader context of sustainable biomaterials, this review identifies key research gaps and proposes future directions to advance its role in the green polymer economy. Full article

The search for sustainable and health-promoting food ingredients has positioned microalgae as promising candidates for the development of functional products. Haematococcus pluvialis, a unicellular green microalga, is the richest natural source of astaxanthin, a carotenoid with outstanding antioxidant, anti-inflammatory, and neuroprotective properties. In addition to astaxanthin, H. pluvialis provides high-value proteins, essential fatty acids, polysaccharides, and vitamins, which expand its potential applications in the food sector. This review compiles current knowledge on the biology and physiology of H. pluvialis, with emphasis on cultivation strategies, environmental stress factors, and biotechnological tools designed to enhance bioactive compound production. Advances in extraction and purification methods are also discussed, contrasting conventional solvent-based approaches with emerging green technologies. The integration of these strategies with biomass valorization highlights opportunities for improving economic feasibility and sustainability. Applications of H. pluvialis in the food industry include its use as a functional ingredient, natural colorant, antioxidant, and stabilizer in bakery products, beverages, meat analogs, and emulsified systems. Evidence from in vitro, in vivo, and clinical studies reinforces its safety and effectiveness. Looking ahead, industrial perspectives point to the adoption of omics-based tools, metabolic engineering, and circular economy approaches as drivers to overcome current barriers of cost, stability, and regulation, opening new avenues for large-scale applications in food systems. Full article

Biodegradable Pickering emulsions are attracting increased appeal owing to their promising and diversifying therapeutic applications. In this study, for the first time, a novel therapeutic Pickering emulsion stabilized with ginger powder (GA4) was formulated, characterized, and tested for doxorubicin (DOX) delivery. GA4_Pes physicochemical characterization by DLS (Dynamic Light Scattering), POM (Polarized Optical Microscopy), Cryo-SEM (Cryo-Scanning Electron Microscopy), TEM (Transmission Electron Microscopy), and rheology testing confirmed stability for at least one month, solid-like gel properties, and multiple morphology even at a low concentration of stabilizer. In addition, the morphological, dimensional, and rheological properties of some GA4_Pe loaded with DOX (GA4_Pe@DOX) were examined. These formulations were of the w/o/w type, stable for at least 28 days, and showed efficient doxorubicin internalization. A 24 h in vitro release assay displayed a sustained and pH-dependent release, with 30% and 50% chemotherapeutic released at pH 7.4 and 5.6, respectively. Furthermore, in vitro cell viability assessment performed using GA4_Pe showed no toxicity on immortalized 3T3 mouse embryonic fibroblasts but a small significant inhibitory effect on human breast cancer cell line MCF7. Interestingly, the GA4_Pe@DOX emulsion exerted a cytotoxic effect on MCF7 cells very similar to that of the free DOX solution with the same doses of DOX loaded in the same emulsion. Therefore, the total biocompatibility/biodegradability, good drug entrapment, and high stability, as well as the prolonged release and anti-tumor efficacy maintenance of the loaded drug, suggest a feasible application of ginger powder-based Pickering emulsions for topical delivery as a selective therapeutic platform in targeted formulations of antineoplastic drugs. Full article

The study examined how transglutaminase (TG)-induced cross-linking affects the structural, functional, and in vitro digestibility characteristics of rice dreg protein (RDP). Analysis using SDS-PAGE showed that low-molecular-weight fragments vanished, while high-molecular-weight polymers formed. Additionally, Fourier transform infrared (FTIR) spectroscopy demonstrated a reduction in β-sheet content alongside an elevation in β-turn structures as the cross-linking process became more pronounced, which was associated with a reduction in both total and free sulfhydryl groups. The hydrophobic nature of the surface and the emulsifying properties of cross-linked RDP initially rose but began to decrease when TG concentrations surpassed 10 U/g of protein. Conversely, emulsion stability and water-binding capacity decreased, while oil-binding capacity improved compared to native RDP. Solubility and in vitro digestibility decreased with cross-linking, whereas rheological properties significantly improved with higher TG levels. These findings suggest that controlled TG-mediated cross-linking (e.g., 10 U/g) effectively enhances the functional properties of RDP, making it a promising ingredient for applications in plant-based meats, baked goods, and fortified beverages within the food industry. Full article

Moringa oleifera leaves are a protein-rich source containing all essential amino acids and offering high nutritional value. Ultrasound-assisted extraction (UAE) has emerged as an efficient method to improve protein recovery while enhancing the structural and functional properties of plant proteins. This study aimed to improve protein extraction from M. oleifera leaves using UAE and to characterize the nutritional composition and gel-related properties of the resulting protein concentrate. Chosen conditions were a solubilization pH of 11.68, 20 min of ultrasound treatment, and precipitation at pH 4.5, resulting in an extraction yield of 79.90% and protein content of 53.97%. Moringa oleifera leaf flour (MOF) contained 29.38% protein, 37.98% dietary fiber, and high mineral levels (1751.85 mg/100 g of calcium; 512.55 mg/100 g of magnesium). Compared with MOF, the M. oleifera protein concentrate (MOPC) showed a 21.4% increase in essential amino acids, with leucine and lysine being the most abundant. Functionally, MOPC exhibited 24.26% solubility at pH 2, complete gelation at pH 8, 58.66% emulsifying capacity with 79.52% stability at pH 10, and 21.11% foaming capacity with 94.44% stability at pH 2. The gel-forming ability was the most promising characteristic, highlighting the potential of MOPC as a natural structuring agent in gel-based food systems and functional formulations. Full article

Rhamnolipids are a class of glycolipids known for their surface and emulsifying activity. These molecules, produced by a few Gram-negative genera, mostly Pseudomonas, offer natural alternatives to synthetic surfactants in different industrial fields. This study examines the emulsifying and encapsulation performance of Rhamnolipids derived from the marine Antarctic bacterium Pseudomonas gessardii M15, comparing its emulsification ability and stability with those of commercial surfactants, Sodium dodecyl sulfate (SDS) and sucrose esters (SE), under extreme conditions of temperature and pH. The Rhamolipids were used to encapsulate Coenzyme Q10 with Arabic gum as the carrier matrix. Rhamnolipids exhibited surface and emulsifying activity comparable to that of SDS and superior to SE at neutral and basic pH levels. Their performance declined under acidic conditions, whereas exposure to 90 °C had no significant effects. The encapsulation efficiency of Coenzyme Q10 was significantly higher in the case of Rhamnolipids, with a percentage of encapsulated compound of 99.6 ± 0.2%, compared to the 38.2 ± 7.1% found when SDS was used. Rhamnolipids extracted from Pseudomonas gessardii M15 exhibit strong potential as a natural surfactant, particularly in formulations that require thermal stability and effective encapsulation. These findings support its use as a sustainable alternative to synthetic agents in diverse industrial settings. Full article

Peach gum polysaccharide (PGP), a natural biopolymer extracted from the resin of the peach tree, holds significant potential for applications in food, cosmetics, and pharmaceutical industries. However, detailed analysis and exploration of its physical and chemical properties remain limited. This study investigates the physicochemical properties, rheological behavior and emulsion stability of PGPs extracted using thermal (TPGP) and enzymatic (EPGP) methods. The results indicate that both polysaccharide fractions exhibit similar arabinogalactan (AG) structures, with high contents of arabinose and xylose, as evidenced by FTIR spectra and monosaccharide composition. However, high-performance size-exclusion chromatography (HPSEC) revealed differences in molecular weights and chain conformations, leading to distinct rheological behaviors. PGP solutions exhibited pseudoplastic flow behavior, with TPGP demonstrating higher viscosity due to its larger molecular weight (1.295 × 10⁷ g mol⁻¹). As the PGP concentration increased, gel strength and emulsion stability improved significantly. This study provides more insight into the rheological and emulsifying characteristics of PGPs extracted by varied methods, facilitating their potential applications in food industries. Full article

The application of lipases in biphasic oil–water emulsions offers an efficient and sustainable alternative to conventional chemical synthesis. However, the natural immiscibility of these phases is a substantial limitation. To address this issue, we proposed a dual-stabilized emulsion system combining a nonionic emulsifier (Kolliphor^® CS 20) and cross-linked polyacrylic acid (Carbopol^® Ultrez 10), exceeding conventional single-stabilized systems. The activity of Candida antarctica lipase B (CALB), both in its free form and immobilized onto an IB-D152 support, was investigated in the prepared emulsion system. The olive oil emulsion stabilized with 10.0% Kolliphor^® CS 20 and 0.1% Carbopol^® Ultrez 10 significantly enhanced the lipolytic activity of immobilized CALB (156.27 ± 3.91 U/g of support), compared to the activity obtained in the emulsion stabilized only with 10.0% Kolliphor^® CS 20 (71.11 ± 3.86 U/g of support). On the other hand, the activity of immobilized CALB in the emulsion containing 5.0% Kolliphor^® CS 20 and 0.1% Carbopol^® Ultrez 10 (62.22 ± 3.85 U/g of support) was lower than in the corresponding system without Carbopol^® Ultrez 10 (72.03 ± 4.63 U/g of support), stabilized with only 5.0% Kolliphor^® CS 20. Furthermore, immobilization onto IB-D152 led to lipase hyperactivation, with activity approximately eight-fold higher than that of free CALB. This dual emulsion stabilization strategy not only improves emulsion stability but also enhances lipase activity, offering new opportunities for scalable, high-performance biocatalysis using emulsions in industrial applications. Full article