Search Results (74)

The sensory and physicochemical properties of three different recipes for apple cream filling were investigated, focusing on their potential to enhance consumer appeal in pastry applications. Two of the recipes incorporate dried apple cubes (AP1, 48% and AP2, 38% w/w, respectively), while the third recipe (PD) features a cube-free formulation with higher quantities of sugar, potato starch, xanthan gum, dextrose, cinnamon and malic acid. The study evaluated the impact of ingredient composition and processing techniques on sensory attributes. The results indicate that AP1 and AP2 resulted in higher moisture, ash and fiber content but lower viscosity, pH values and emulsion stability compared to PD. All samples exhibited pseudoplastic behavior. The AP2 sample exhibited the most hydrophilic behavior. FT-IR spectra have shown three main peaks, i.e., O-H (3300–3320 cm⁻¹), C=O (1640–1730 cm⁻¹) and C-O (1025–1030 cm⁻¹) stretching vibrations. AP1 and AP2 significantly enhanced hardness and cohesion, providing a more engaging sensory experience. PD offers a smoother, creamier texture with lower inhomogeneity compared to AP1 and AP2 samples, making it ideal for consumers who prefer a uniform mouthfeel. This research demonstrates the critical role of formulation choices in tailoring sensory and physicochemical properties of apple cream fillings to meet diverse consumer preferences. Full article

Objectives: Sialic acid (SA), a naturally occurring compound abundantly found in birds’ nests, holds immense promise for skincare applications owing to its remarkable biological properties. However, its low bioavailability, poor stability, and limited skin permeability have constrained its widespread application. Methods: To overcome these challenges, SA was encapsulated within nanoliposomes (NLPs) by the high-pressure homogenization technique to develop an advanced and efficient transdermal drug delivery system. The skincare capabilities of this novel system were comprehensively evaluated across multiple experimental platforms, including in vitro cell assays, 3D skin models, in vivo zebrafish studies, and clinical human trials. Results: The SA-loaded NLPs (SA-NLPs) substantially improved the transdermal penetration and retention of SA, facilitating enhanced cellular uptake and cell proliferation. Compared to free SA, SA-NLPs demonstrated a 246.98% increase in skin retention and 1.8-fold greater cellular uptake in HDF cells. Moreover, SA-NLPs protected cells from oxidative stress-induced damage, stimulated collagen synthesis, and effectively suppressed the secretion of matrix metalloproteinases, tyrosinase activity, and melanin production. Additionally, zebrafish-based assays provided in vivo evidence of the skincare efficacy of SA-NLPs. Notably, clinical evaluations demonstrated that a 56-day application of the SA-NLPs-containing cream resulted in a 4.20% increase in L*, 7.87% decrease in b*, 8.45% decrease in TEWL, and 4.01% reduction in wrinkle length, indicating its superior brightening, barrier-repair, and anti-aging effects. Conclusions: This multi-level, systematic investigation strongly suggests that SA-NLPs represent a highly promising transdermal delivery strategy, capable of significantly enhancing the anti-aging, barrier-repair, and skin-brightening properties of SA, thus opening new avenues for its application in the fields of dermatology and cosmeceuticals. Full article

Background/Objectives: Basil essential oil exhibits a wide range of biological activities, including strong antimicrobial and anti-inflammatory effects. Considering the health benefits of basil essential oil (BEO) and the favorable properties of alkyl polyglucoside emulsifiers, novel Montanov™-68-based O/W creams containing BEO were developed and characterized. Additionally, the influence of the emulsifier content on the cream’s properties was evaluated. Methods: The physicochemical properties were evaluated by organoleptic examination, physical stability test, and pH and electrical conductivity measurement. The mechanical properties were investigated by rheological, textural, and consistency analyses. In addition, a sensory evaluation protocol was applied. Results: The cream formulations containing 5% and 7% Montanov™ 68 demonstrated physical stability, with no evidence of phase separation during the observation period or following accelerated aging. The pH values remained within the acceptable range for topical use, and a gradual decrease in electrical conductivity over time was observed. The rheological analyses confirmed the non-Newtonian pseudoplastic behavior with thixotropic flow characteristics. The textural analyses demonstrated that the higher emulsifier content led to increased firmness, consistency, cohesiveness, and index of viscosity. The sensory analysis revealed differences between the alkyl polyglucoside (APG)-based cream formulations only in terms of the elasticity and stickiness. Conclusions: Although the rheological analyses suggested the better spreadability of the formulation with 5% emulsifier, this was not confirmed by the sensory analysis. However, the APG-based formulations performed significantly better than the synthetic surfactant-based formulation in terms of the absorption, stickiness, and greasiness (during and after application). These results are encouraging for the further evaluation of APG-based creams containing basil essential oil for topical application. Full article

Background: Diabetic foot ulcers present a significant clinical challenge because of their high prevalence and severe complications. The need for innovative and accessible treatment options is critical. Owing to their medicinal properties, natural products, such as geopropolis, hold promise. However, the wound healing potential of the geopropolis of Melipona fasciculata, particularly in accelerating the healing of diabetic ulcers, remains unexplored. In this study, we evaluated the ability of the geopropolis of M. fasciculata to promote wound healing in diabetic mice. Methods: Geopropolis was collected, prepared as a hydroalcoholic extract, and formulated into a topical cream. Non-obese diabetic (NOD) mice with induced chronic wounds were treated with this cream daily, and wound healing was assessed through macroscopic measurements, histological analysis, cytokine quantification, and in silico molecular docking studies. Results: The results demonstrated that, compared with the control treatment, the geopropolis cream accelerated wound closure at all the analyzed time points (days 3, 7, and 14), reduced inflammatory infiltrates, and enhanced fibroblast proliferation and collagen deposition. These alterations were particularly pronounced in the final phase of healing, indicating an improvement in wound repair processes. These effects occurred without altering systemic cytokine levels, suggesting a localized treatment action. These results may be partially associated with the theoretical ability of beta-amyrin and cycloartenol to interact with human myeloperoxidase (MPO), as suggested by in silico docking analysis. Conclusions: Overall, the findings indicate that geopropolis cream could represent a viable alternative for managing diabetic ulcers, providing an effective means to enhance wound healing while remaining accessible to low-income populations. Full article

Natural pigments like betacyanins are highly unstable under heat, light, acid, and alkaline conditions. Yeast protein (YP) is a promising substitute protein, while chitooligosaccharides (COS) are water-soluble alkaline polysaccharides. Water-in-oil-in-water (W₁/O/W₂) emulsions, with two-membrane, three-phase structure, can serve as effective carriers for stabilizing pigments. In this study, YP-COS complexes formed through electrostatic interactions were used as hydrophilic emulsifiers to create betacyanin-coated W₁/O/W₂ emulsions. The W₁/O colostrum was designed to make up 30%, 70%, and 90% of the emulsion (v/v)and the W₂ was designed by the complexes with three concentrations of YP (2%, 1.25% and 0.5%, w/v)-COS (6%, 3.75% and 1.5%, w/v). The optimal formulation was determined through comprehensive evaluation of micromorphological characteristics, particle size, zeta potential and creaming index, ultimately yielding a system comprising YP (2%)-COS (6%) and 90% W₁/O colostrum. Moreover, the W₁/O/W₂ emulsion system significantly improved the betacyanins retention under thermal treatment, photolytic exposure, pH gradients, and extended storage compared to the betacyanin aqueous solution (p < 0.05). In vitro digestion tests showed the emulsion retained 58.39% of betacyanins, while the betacyanin aqueous solution retained only 41.42%, demonstrating the emulsion’s ability to delay the betacyanins release, offering new insights for using YP-COS complexes in food production and other fields. Full article

A strategy allowing for the application of orange waste (OW) in anaerobic co-digestion with municipal sewage sludge (MSS) has been proposed. For this purpose, the introduction of an additional component represented by ice-cream processing waste (IPW) has been chosen. The experiment was conducted in batch mode at a temperature of 37 °C. Four series were conducted: S1—the mono-digestion of MSS; S2—two-component co-digestion of MSS and 1.5 g of OW; S3—two-component co-digestion of MSS and 1.0 g of IPW; and S4—three-component co-digestion of MSS, 1.0 g of IPW, and 1.5 g of OW. The obtained results indicate that the highest methane production was achieved in the presence of IPW in two- and three-component mixtures (S3 and S4). It was also accompanied by improved kinetics, enhanced organic removal, and stable process performance. The related methane yields were 407.6 and 401.6 mL/g VS in S3 and S4, respectively. In turn, in S1 and S2, this parameter was established at the level of 351.3 and 344.3 mL/g VS. Additionally, as compared to MSS mono-digestion (S1), the energy profit was enhanced by 54 and 62% in S3 and S4, respectively. The obtained results indicate the possibility of effective management of OW with energy recovery in the anaerobic digestion process (AD). Full article

Canola oil, extracted from Brassica napus, is appreciated for its nutritional profile, but its use in the food industry is limited by its susceptibility to oxidation. This study aimed to evaluate the nanoemulsion of canola oil by sonication to develop stable nanoemulsified gels from protein and starch systems. Two stages were performed. In the first stage, oil-in-water (O/W) nanoemulsions were prepared using soy lecithin and Tween 80 as emulsifiers, analyzing their physical stability by particle size and polydispersity index. The results show that the sonication conditions and emulsifier concentration significantly affected the creaming index and particle size. In the second stage, gels were developed from these nanoemulsions, evaluating their colorimetric and rheological properties. It was observed that the gels presented a viscoelastic behavior suitable for food applications, with a higher luminosity in protein systems. In conclusion, nanoemulsion by sonication improves the stability of canola oil, suggesting its potential use in various food applications. Additional emulsifier combinations and optimization of processing conditions are recommended to further improve the stability and functionality of the encapsulated oil. Full article

Due to the rapid increase in the use of anti-aging cosmetic products, there is a need to develop valid analytical methods to control their quality. The present work deals with the development and validation of a new chromatographic method for the quantitative determination of five lipophilic components (resveratrol, ferulic acid, quercetin, retinol, and α-tocopherol), with anti-aging properties, in a cold cream (w/o). For the HPLC-UV separation of the active ingredients, an HS, Discovery^® Supelco (Supelco Inc., Bellefonte, PA, USA), C₁₈ column (25 cm × 4.6 mm), 5 μm (at 40 °C) was used as a stationary phase while a binary system of A: Acetonitrile with formic acid 0.2% and B: H₂O with formic acid 0.2%, in gradient elution (flow 1.5 mL·min⁻¹), was used as mobile. The analytical method was validated according to ICH guidelines Q2(R2), where linearity (r² ≥ 0.998), selectivity, precision (% recovery 97.1–101.9), and accuracy (%RSD < 2) were evaluated. The processing of the samples for the recovery of the five analytes from the cream was investigated by experimental design methodology and the cross D-optimal technique (% recovery 98.5–102.9, %RSD < 2%, n = 5). Finally, the same analysis was applied to study the transdermal penetration of the active ingredients incorporated in cold cream (over a period of 8 h). Their behavior was compared with the corresponding one in suspension using Franz cells in a vertical arrangement. The new method is considered reliable for the analysis of the anti-aging product. Full article

Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This review focuses on formulation challenges related to ingredients such as fats, emulsifiers, and stabilizers, and how these components interact to form a stable emulsion and foam structure. Many studies have aimed to enhance the physicochemical, functional, and nutritional characteristics of WC by fine-tuning formulation parameters. A major focus was to address the health concerns linked to the high saturated fat content in milk fat (MF) by developing healthier alternatives. These include modifying the fat content, developing low-fat formulations, and introducing plant-based substitutes for dairy creams. The participation of additives to improve the properties of whipping cream was also investigated in many recent studies. The use of plant proteins, hydrocolloids, and emulsifiers has been explored, highlighting their effectiveness in enhancing emulsifying and foaming properties. This review summarizes recent advancements in whipping cream formulation, emphasizing the role of additives and alternative ingredients in meeting consumer preferences for healthier, more sustainable whipping cream products with enhanced functional, sensory, and nutritional properties. Full article

The encapsulation of bacteria in emulsion droplets offers various advantages over other conventional methods of encapsulation, such as improvements in bacterial viability, and may serve as microenvironments for bacterial growth. Nevertheless, changes in temperature may affect bacterial viability and droplet stability. In this study, the encapsulation of bacteria in single water-in-oil (W/O) and double water-in-oil-in-water (W₁/O/W₂) emulsions under cold storage and temperature-modulated release were investigated. The microencapsulation of bacteria in emulsion droplets was achieved by using a flow-focusing microfluidic device. Droplet stability was determined by measuring changes in droplet size and creaming behaviour at different temperatures. The thermal properties of the samples were determined by using differential scanning calorimetry, while the release of bacteria with changes in temperature was determined by measuring the colony form unit (CFU) of the released bacteria and conducting fluorescence microscopy. Higher bacterial viability was observed for encapsulated samples compared to free cells, indicating the ability of the emulsion system to improve bacterial viability during cold-temperature storage. The crystallisation temperature was lowered in the presence of bacteria, but the melting temperature was similar with or without bacteria. Storage in freezing temperatures of −20 °C and −80 °C led to extensive droplet destabilisation, with the immediate release of encapsulated bacteria upon thawing, where the temperature-modulated release of encapsulated bacteria was achieved. This study provides an overview of the potential application of emulsion droplets for bacterial encapsulation under cold-temperature storage and the controlled release of encapsulated bacteria mediated by changes in temperature, which is beneficial for various applications in industries such as food and pharmaceuticals. Full article

Preserving cosmetic products from microbial contamination is crucial to ensuring their safety, efficacy, and shelf life. A number of synthetic antimicrobial preservatives are available, but, since the global market demand for natural ingredients is increasing, cosmetic manufacturers are considering replacing conventional preservatives with natural alternatives. In this context, the objective of this investigation was to characterize the antimicrobial activity of the natural preservative, intended for cosmetic purposes, Kopraphinol (INCI name: Lactobacillus/Radish Root Ferment Extract Filtrate). It was tested against a panel of selected bacteria and mycetes by using conventional microbiological techniques (determination of MIC, time killing assay), and a challenge test was used to verify its potential preservative in an O/W hydrophilic cream (Cetomacrogol cream base). Kopraphinol has shown an interesting antimicrobial effectiveness, with M.I.C.s ranging from 0.78% to 6.25% for bacteria and from 1.56% to 5% for mycetes. Moreover, it fulfilled challenge test criterion A and has proven effective against microbial contamination, leading to a 3 log reduction of inoculum after 7 days for bacteria and a 2 log reduction at 14 days for fungi. The results obtained show that Kopraphinol can be considered a promising and effective candidate for the antimicrobial preservation of cosmetics and could successfully complement or even replace conventional preservatives. Full article

Tofu quality is determined by a controlled coagulation process using a W/O/W emulsion coagulant. The impact of adding soy protein isolate (SPI) to the inner water phase on the stability of W/O/W high-internal-phase emulsions (HIPEs) and its application as a coagulant for tofu was assessed. No creaming occurred during 7-day storage with SPI concentrations up to 0.3%, while the emulsion droplets aggregated with 0.5% and 0.7% SPI. Emulsions containing 0.3% SPI maintained a constant mean droplet size after 21 days of storage and exhibited the lowest TURBISCAN stability index value. HIPE stability against freeze–thaw cycles improved after heating. HIPEs with SPI concentrations above 0.3% demonstrated an elastic gel-like behavior. The increased viscosity and aggregation of the protein around droplets indicated that the interaction among emulsion droplets could enhance stability. W/O/W HIPE coagulants significantly increased tofu yield, reduced hardness, and produced a more homogenous tofu gel compared to a MgCl₂ solution. The HIPE with 0.3% SPI was found to be optimal for use as a coagulant for tofu. Full article

Peptides, composed of 2–50 amino acids, have gained attention in anti-aging treatments due to their high safety, low irritation, and cost-effective production. This study aimed to evaluate the anti-wrinkle efficacy of Tetrapeptide-68, derived from the skin structural protein Loricrin, on periorbital wrinkles in women aged 30–65 years. A 12-week, double-blind, randomized controlled trial was conducted with 25 participants who applied the Tetrapeptide-68 (100 ppm) O/W formulation around the eyes. Skin physiological parameters were assessed at baseline, 4, 8, and 12 weeks. Participants also completed efficacy and usability questionnaires. Significant improvements in wrinkle reduction were observed with Tetrapeptide-68 cream treatment, as measured by various skin roughness parameters and 3D imaging analysis. Participants reported positive changes in skin texture and moisture levels, with no adverse reactions noted. Tetrapeptide-68 cream demonstrates promising anti-wrinkle effects, highlighting its potential as an effective ingredient in anti-aging skincare formulations. Further studies are recommended to explore its long-term benefits and underlying mechanisms. Full article

To decrease the lipid content in water-in-oil (W/O) emulsions, high internal phase Pickering W/O emulsions (HIPPE) were fabricated using magnetic stirring using a combination of monoglyceride (MAG) oleogel and polyglycerol polyacrylate oleate (PGPR) as stabilizers. Effects of MAGs (glyceryl monostearate-GMS, glycerol monolaurate-GML and glycerol monocaprylate-GMC) and internal phase components on the formation and properties of HIPPEs were investigated. The results showed that milky-white stabilized W/O HIPPE with up to 85 wt% aqueous phase content was successfully prepared, and the droplet interfaces presented a network of MAG crystals, independent of the MAG type. All HIPPEs exhibited great stability under freeze–thaw cycles but were less plastic. Meanwhile, GML-oleogel-based HIPPEs had larger particle size and were less thermal stable than GMS and GMC-based HIPPEs. Compared to guar gum, the internal phase components of sodium chloride and sucrose were more effective in reducing the particle size of HIPPEs, improving their stability and plasticity, and stabilizing them during 100-day storage. HIPPEs presented great spreadability, ductility and plasticity after whipping treatment. This knowledge provides a new perspective on the use of oleogels as co-stabilizers for the formation of W/O HIPPEs, which can be used as a potential substitute for creams. Full article

Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0–7.0 and named as PPM (pH 4.0), PPM (pH 4.5), PPM (pH 5.0), PPM (pH 5.5), PPM (pH 6.0), PPM (pH 6.5), and PPM (pH 7.0). Pea protein was used as a control to evaluate the structure and interfacial properties of PPMs by particle size distribution, Fourier transform infrared spectroscopy (FTIR), free sulfhydryl group content, and emulsifying property. PPM (pH 7.0) was suitable for application in O/W emulsion stabilization because of its proper particle size, more flexible structure, high emulsifying activity index (EAI) and emulsifying stability index (ESI). The Pickering emulsion stabilized by PPM (pH 7.0) had a uniform oil droplet distribution and similar rheological properties to cream, so it can be used as a saturated fat replacement in the manufacture of ice cream. Saturated fat was partially replaced at different levels of 0%, 20%, 40%, 60%, 80%, and 100%, which were respectively named as PR0, PR20, PR40, PR60, PR80, and PR100. The rheological properties, physicochemical indexes, and sensory properties of low-saturated fat ice cream show that PPM (pH 7.0)-stabilized emulsion can be used to substitute 60% cream to manufacture low-saturated fat ice cream that has high structural stability and similar melting properties, overrun, and sensory properties to PR0. The article shows that it is feasible to prepare low-saturated fat ice cream with PPM (pH 7.0)-stabilized Pickering emulsion, which can not only maintain the fatty acid profile of the corn oil used, but also possess a solid-like structure. Its application is of positive significance for the development of nutritious and healthy foods and the reduction of chronic disease incidence. Full article