Search Results (2,144)

With the growth of the plant-based food sector, increasing amounts of by-products are generated. Sea buckthorn pomace (SBP), a by-product of juice and other manufacturing products, is rich in bioactive compounds such as phenolics, oligosaccharides, proteins, and dietary fiber. The aim of the study was to evaluate the impact of modification methods, such as enzymatic hydrolysis and supercritical carbon dioxide extraction (SFE-CO₂), on the chemical composition and technological properties of SBP. SBP and SBP obtained after SFE-CO₂ (SBP-CO₂) were enzymatically modified using Pectinex^® Ultra Tropical, Viscozyme^® L, and Celluclast^® 1.5 L (Novozyme A/S, Bagsværd, Denmark). The SBP’s main constituent was insoluble dietary fiber (IDF), followed by crude proteins and lipids (respectively, 58.7, 21.1 and 12.6 g/100 in d.m.). SFE-CO₂ reduced the lipid content (by 85.7%) in the pomace while increasing protein and TDF content. Enzymatic hydrolysis decreased the content of both soluble dietary fiber (SDF) and IDF, and increased the content of mono- and oligosaccharides as well as free phenolics, depending on the commercial enzyme preparation used in SBP and SBP-CO₂ samples. Celluclast^® 1.5 L was the most effective in hydrolyzing IDF, while Viscozyme^® L and Pectinex^® Ultra Tropical were the most effective in degrading SDF. Enzymatic treatment improved water swelling capacity, water retention capacity, water solubility index, oil retention capacity of SBP and SBP-CO₂; however, it did not have a significant effect on the stability of the emulsions. Modification of SBP by SFE-CO₂ effectively increased WSC and WSI, however it reduced WRC. These findings highlight the potential of targeted modifications to enhance the nutritional and technological properties of SBP for functional food applications. Full article

This study aims to investigate the differences in the effects of spraying and immersing methods on edible coatings for halved and pitted plums. Earlier studies have shown that these biodegradable packaging materials can preserve the quality and safety of fruits for an extended shelf life. Halved and pitted plums (variety Stanley) were treated with chitosan and rosehip oil edible coating emulsions by spraying and immersing methods. The treated series were analyzed by physical, physicochemical, microbiological, and sensorial methods during refrigerated storage for nine days, until the onset of microbiological spoilage. At the beginning of the storage, there was a visible difference between the differently treated samples. The untreated series showed the fastest browning. The emulsion-sprayed samples presented the least changes in color, shape, and volume. A weaker effect of the immersion technique can be explained by a deep standing of the fruits in a treating solution or emulsion. Some of the immersed samples have an aqueous texture and received a smaller sensory rating. The advantages and disadvantages of the methods need further investigation, but on a production scale, spraying can guarantee uniform batches. In laboratory circumstances, immersion is an easier method that does not need expensive and difficult-to-use equipment and gives good results. Full article

Herein, a bi-functional composite photocatalyst was synthesized by integrating carbon nanotubes (CNTs) and graphitic carbon nitride (GCN) via a facile electrostatic self-assembly strategy. The resulting CNTs/GCN composite served dual roles as both a solid emulsifier and a photocatalyst, enabling highly efficient photocatalytic benzyl alcohol oxidation within a Pickering emulsion system. The relationship between emulsion droplet size and solid emulsifier dosage was investigated and optimized. The enhanced photocatalytic function was supported by an improved photocurrent response and reduced charge-transfer resistance, attributed to superior charge separation efficiency. Consequently, the benzyl alcohol conversion efficiency achieved in the Pickering emulsion system (58.9%) was three-fold of that observed in a traditional oil–water non-emulsion system (19.0%). Key active species were identified as photoholes, and an interfacial reaction mechanism was proposed. This work provides a new approach for extending photocatalytic applications in aqueous environments to diverse organic conversion reactions through the construction of multifunctional photocatalysts. Full article

The cosmetic industry is growing at an impressive rate worldwide. In the cosmetic field, natural-origin ingredients represent the new frontier in this industry. Among the main components of cosmetics, lipids, emulsifiers, rheological modifiers, preservatives, colorants, and antioxidants can be found. These compounds form emulsions, which are among the main cosmetic formulations. An important aspect in this regard is the evaluation of emulsions’ stability over time and emulsions’ production methodology. In this paper, a comparison is made between two emulsion production technologies, the Standard and the “One-Pot” methods, through the characterization of the raw material ABWAX^® Revomul, a multifunctional wax for cosmetic use which consists of a low-melting structuring wax of vegetal origin (Rhus wax) and a natural emulsifier (Polyglyceril-3 Stearate). First, we evaluated the affinity between the wax raw materials and emollients of different chemical nature; then, we analyzed the impact of the production method on the emulsions to identify similarities and differences. ABWAX^® Revomul demonstrated a high level of effectiveness in regard to stabilizing water-in-oil emulsions. This study suggests that from an industrial point of view, the application of the two procedures allows products with different characteristics to be obtained, consequently allowing a specific method to be chosen to obtain the desired product. Full article

The cosmetics industry has been seeking to develop products with renewable natural ingredients to reduce the use of or even replace synthetic substances. Biosurfactants can help meet this demand. These natural compounds are renewable, biodegradable, and non-toxic or have low toxicity, offering minimal risk to humans and the environment, which has attracted the interest of an emerging consumer market and, consequently, the cosmetics industry. The aim of the present study was to produce a biosurfactant from the yeast Starmerella bombicola ATCC 22214 cultivated in a mineral medium containing 10% soybean oil and 5% glucose. The biosurfactant reduced the surface tension of water from 72.0 ± 0.1 mN/m to 33.0 ± 0.3 mN/m after eight days of fermentation. The yield was 53.35 ± 0.39 g/L and the critical micelle concentration was 1000 mg/L. The biosurfactant proved to be a good emulsifier of oils used in cosmetic formulations, with emulsification indices ranging from 45.90 ± 1.69% to 68.50 ± 1.10%. The hydrophilic–lipophilic balance index demonstrated the wetting capacity of the biosurfactant and its tendency to form oil-in-water (O/W) emulsions, with 50.0 ± 0.20% foaming capacity. The biosurfactant did not exhibit cytotoxicity in the MTT assay or irritant potential. Additionally, an antioxidant activity of 58.25 ± 0.32% was observed at a concentration of 40 mg/mL. The compound also exhibited antimicrobial activity against various pathogenic microorganisms. The characterisation of the biosurfactant using magnetic nuclear resonance and Fourier transform infrared spectroscopy revealed that the biomolecule is a glycolipid with an anionic nature. The results demonstrate that biosurfactant produced in this work has potential as an active biotechnological ingredient for innovative, eco-friendly cosmetic formulations. Full article

Quinoa protein isolate (QPI) and sodium alginate (SA) have excellent biocompatibility and functional properties, making them promising candidates for food-grade delivery systems. In this study, we developed, for the first time, a QPI/SA complex-stabilized Pickering emulsion for curcumin encapsulation. The coacervation behavior of QPI and SA was investigated from pH 1.6 to 7.5, and the structural and interfacial characteristics of the complexes were analyzed using zeta potential measurements, Fourier-transform infrared spectroscopy, scanning electron microscopy, and contact angle analysis. The results showed that the formation of QPI/SA complexes was primarily driven by electrostatic interactions, hydrogen bonding, and hydrophobic interactions, with enhanced amphiphilicity observed under optimal conditions (QPI/SA = 5:1, pH 5). The QPI/SA-stabilized Pickering emulsions demonstrated excellent emulsification performance and storage stability, maintaining an emulsification index above 90% after 7 d when prepared with 60% oil phase. In vitro digestion studies revealed stage-specific curcumin release, with sustained release in simulated gastric fluid (21.13%) and enhanced release in intestinal fluid (88.21%). Cytotoxicity assays using HeLa cells confirmed the biocompatibility of QPI/SA complexes (≤500 μg/mL), while curcumin-loaded emulsions exhibited dose-dependent anticancer activity. These findings suggest that QPI/SA holds significant potential for applications in functional foods and oral delivery systems. Full article

An oat protein isolate is an ideal raw material for producing a wide range of plant-based products. However, oat protein exhibits weak functional properties, particularly in emulsification. Casein-based ingredients are commonly employed to enhance emulsifying properties as a general practice in the food industry. pH-shifting processing is a straightforward method to partially unfold protein structures. This study modified a mixture of an oat protein isolate (OPI) and casein by combining a pH adjustment (adjusting the pH of two solutions to 12, mixing them at a 3:7 ratio, and maintaining the pH at 12 for 2 h) with an atmospheric cold plasma (ACP) treatment to improve the emulsifying properties. The results demonstrated that the ACP treatment significantly enhanced the solubility of the OPI/casein mixtures, with a maximum solubility of 82.63 ± 0.33%, while the ζ-potential values were approximately −40 mV, indicating that all the samples were fairly stable. The plasma-induced increase in surface hydrophobicity supported greater protein adsorption and redistribution at the oil/water interface. After 3 min of treatment, the interfacial pressure peaked at 8.32 mN/m. Emulsions stabilized with the modified OPI/casein mixtures also exhibited a significant droplet size reduction upon extending the ACP treatment to 3 min, decreasing from 5.364 ± 0.034 μm to 3.075 ± 0.016 μm. The resulting enhanced uniformity in droplet size distribution signified the formation of a robust interfacial film. Moreover, the ACP treatment effectively enhanced the emulsifying activity of the OPI/casein mixtures, reaching (179.65 ± 1.96 m²/g). These findings highlight the potential application value of OPI/casein mixtures in liquid dairy products. In addition, dairy products based on oat protein are more conducive to sustainable development than traditional dairy products. Full article

This study aimed to develop novel oleogels using whey protein (WP) and bacterial cellulose nanowhiskers (BCNW) to expand the potential applications of spent coffee grounds oil (SCGO). An emulsion-templated approach was employed to structure SCGO with varying WP:SCGO ratios, while the incorporation of BCNW was evaluated as a potential stabilizing and reinforcing agent. All oleogels behaved as “true” gels (tan δ < 0.1). Rheological analysis revealed that higher WP content significantly increased gel strength, indicating enhanced structural integrity and deformation resistance. The addition of BCNW had a significant reinforcing effect in oleogels with a higher oil content (WP:SCGO 1:5), while its influence was less evident in formulations with lower oil content (WP:SCGO 1:2.5). Notably, depending on the WP:SCGO ratio, the storage modulus (G′) data showed that the oleogels resembled both hard (WP:SCGO 1:2.5) and soft (WP:SCGO 1:5) solid fats, highlighting their potential as fat replacers in a wide range of food applications. Consequently, this study presents a sustainable approach to structuring SCGO while tailoring its rheological behavior, aligning with global efforts to reduce food waste and develop sustainable food products. Full article

Oral delivery of hydrophobic compounds remains challenging due to their poor aqueous solubility and the potential toxicity associated with conventional surfactant-based emulsions. To address these issues, we present a surfactant-free encapsulation strategy using electrosprayed alginate hydrogel beads for the stable and controlled delivery of hydrophobic oils. Hydrophobic compounds were dispersed in high-viscosity alginate solutions without surfactants via ultrasonication, forming kinetically stable oil-in-water dispersions. These mixtures were electrosprayed into calcium chloride baths, yielding monodisperse hydrogel beads. Higher alginate concentrations improved droplet sphericity and suppressed phase separation by enhancing matrix viscosity. The resulting beads exhibited stimuli-responsive degradation and controlled release behavior in response to physiological ionic strength. Dense alginate networks delayed ion exchange and prolonged structural integrity, while elevated external ionic conditions triggered rapid disintegration and immediate payload release. This simple and scalable system offers a biocompatible platform for the oral delivery of lipophilic active compounds without the need for surfactants or complex fabrication steps. Full article

The rising demand for sustainable protein is driving interest in insects as a raw material for advanced food ingredients. This review collates and critically analyses over 300 studies on the conversion of crickets, mealworms, black soldier flies, and other farmed species into powders, protein isolates, oils, and chitosan-rich fibers with targeted techno-functional roles. This survey maps how thermal pre-treatments, blanch–dry–mill routes, enzymatic hydrolysis, and isoelectric solubilization–precipitation preserve or enhance the water- and oil-holding capacity, emulsification, foaming, and gelation, while also mitigating off-flavors, allergenicity, and microbial risks. A meta-analysis shows insect flours can absorb up to 3.2 g of water g⁻¹, stabilize oil-in-water emulsions for 14 days at 4 °C, and form gels with 180 kPa strength, outperforming or matching eggs, soy, or whey in specific applications. Case studies demonstrate a successful incorporation at 5–15% into bakery, meat analogs and dairy alternatives without sensory penalties, and chitin-derived chitosan films extend the bread shelf life by three days. Comparative life-cycle data indicate 45–80% lower greenhouse gas emissions and land use than equivalent animal-derived ingredients. Collectively, the evidence positions insect-based ingredients as versatile, safe, and climate-smart tools to enhance food quality and sustainability, while outlining research gaps in allergen mitigation, consumer acceptance, and regulatory harmonization. Full article

The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry. Full article

In the search for alternative protein sources, single cell proteins have gained increasing attention in recent years. Among them, proteins derived from yeast represent a promising but still underexplored option. To enable their application in food product design, their techno-functional properties must be understood. In order to investigate the impact of precipitation pH on their emulsion-stabilizing properties, yeast proteins from Saccharomyces cerevisiae were isolated via precipitation at different pH (pH 3.5 to 5) after cell disruption in the high-pressure homogenizer. Emulsions containing 5 wt% oil and ~1 wt% protein were analyzed for stability based on their droplet size distribution. Proteins precipitated at pH 3.5 stabilized the smallest oil droplets and prevented partitioning of the emulsion, outperforming proteins precipitated at higher pH values. It is hypothesized that precipitation under acidic conditions induces protein denaturation and thereby exposes hydrophobic regions that enhance adsorption at the oil–water interface and the stabilization of the dispersed oil phase. To investigate the stabilization mechanism, the molecular weight of the proteins was determined using SDS-PAGE, their solubility using Bradford assay, and their aggregation behavior using static laser scattering. Proteins precipitated at pH 3.5 possessed larger molecular weights, lower solubility, and a strong tendency to aggregate. Overall, the findings highlight the potential of yeast-derived proteins as bio-surfactants and suggest that pH-controlled precipitation can tailor their functionality in food formulations. Full article

The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted proportionally in terms of water and oil to maintain the desired consistency. The analyses performed included: physico-chemical analysis of the sauce (fat content, peroxide value, and CIE L* a* b* color determination), quality assessment using Fourier Transform Infrared Spectroscopy (FT-IR, rheological measurements, and microstructural evaluation. The sample designated P2 demonstrated a notable correlation with favourable parameters, exhibiting intense colouration, elevated protein content, and consistent rheological properties. However, at higher levels of tomato pomace (notably 6%), microstructural instability was observed, which may limit the formulation’s robustness over time. These findings demonstrate that tomato pomace can enhance the functional and structural characteristics of sauce, while also highlighting the importance of optimizing concentration levels to avoid negative impacts on emulsion stability. Overall, the results support the use of tomato pomace and plant proteins in the formulation of sustainable and innovative food products. Full article

The production of water-in-water emulsion droplets, the coalescence of which is prevented by adding oil-in-water micrometric droplets, is reported. Hexadecane (O) and cetyl trimethyl ammonium bromide (CTAB) were added to a W/W emulsion made of dextran (Dex)-enriched droplets in a Polyethyleglycol (PEG)-enriched continuous phase, and the mixture was further sonicated. Using Nile red to label the oil droplets enabled the observation of their presence at the surface of Dex droplets (5 µm), allowing for stabilizing them, preventing coalescence of the W/W emulsion, and mimicking W/O/W double emulsions. The addition of sulfate derivative of Dextran (DexSulf) allowed for stable droplets of a slightly larger diameter. By contrast, the addition of carboxymethyl Dextran (CMDex) destabilized the initial aqueous double-like emulsion, yielding sequestration of the oil droplets within the Dex-rich phase. Interestingly, addition of DexSulf to that unstable emulsion re-yielded stable droplets. Similar findings (destabilization) were obtained when adding sodium dodecyl sulfate (SDS) to the initial double-like emulsion, which reformed stable droplets when adding positively charged Dextran (DEAEDex) derivatives. The use of fluorescently (FITC) labeled derivatives of Dextran (Dex, CMDex, DEAEDex, and DexSulf) allowed us to follow their position within, out of, or at the interface of droplets in the above-mentioned mixtures. These findings are expected to be of interest in the field of materials chemistry. Full article

Background: Olive pomace, a byproduct of olive oil production, represents approximately 85% of the processed material and poses environmental risks when improperly discarded. Its composition is rich in polyphenols with potential for cosmetic use, especially in skin barrier care. Objective: To develop a natural extract rich in antioxidants from olive pomace using sustainable solvents (water and 1,3-propanediol) for skin barrier support. Methods: The phenolic composition and in vitro biological activities of the extracts were analyzed. Results: The extracts demonstrated a reducing capacity (15 to 33 mg GAE/g) and flavonoid content (4 to 5 mg QE/g). In addition, their antioxidant capacity was proven through the inhibition of the DPPH radical (7% to 91%) and ABTS (7% to 95%) and the reduction in oxidation in the beta-carotene/linoleic acid system (6% to 35%), presenting results superior to those of tocopherol acetate. The hydroxytyrosol and oleuropein compounds, ranging from 28 to 54 and 51 to 85 µg/mL, respectively, were quantified via HPLC. The extract with the highest levels of hydroxytyrosol and oleuropein was analyzed via UHPLC-QqTOF-MS, and 33 compounds were identified. This extract showed antiglycation activity (24% to 40%). The incorporation of this extract into a cosmetic emulsion resulted in sufficient antioxidant capacity to replace tocopherol acetate. Conclusions: The use of effective extraction techniques and nontoxic solvents ensures the sustainability and safety of the extract for application as a natural cosmetic ingredient, aiming to promote the health and integrity of the skin barrier. Full article