Search Results (2,427)

An emulsion gel (EG-B) was fabricated through in situ calcium crosslinking of Pickering emulsions stabilized by tartary buckwheat protein–sodium alginate (TBP-SA) nanocomplexes for the encapsulation and delivery of Bifidobacterium longum. Control samples, including free bacteria (Free-B), Pickering emulsions (PE-B), and oil-free hydrogels (HG-B), were used to assess encapsulation efficiency, microstructure, rheological properties, thermal stability, dilution stability, gastrointestinal resistance, storage stability, and colonic adhesion of EG-B. The EG-B exhibited a dual structure comprising a compact Pickering interfacial membrane and a continuous calcium alginate gel network with solid-like rheology (G′>>G″) and viscosity of approximately 100 Pa·s, achieving 92.66% encapsulation efficiency. Viable counts exceeded 6 log CFU/g after pasteurization (72 °C, 15 s) and reached 6.12 log CFU/g post-simulated gastrointestinal digestion, significantly surpassing those of PE-B (5.12 log CFU/g) and HG-B (4.45 log CFU/g). Furthermore, EG-B displayed the highest viable retention during 14-day storage at 4 °C and 25 °C, along with a greater colonic adhesion efficiency (55.64%) compared to PE-B (47.09%) and HG-B (44.65%). The combination of interfacial stabilization and gel network formation provided by the TBP-SA complex presents a straightforward, food-grade strategy for probiotic delivery. Full article

Five pectin-rich mucilage fractions from yellow passion-fruit peel, extracted using 0–10.0% (w/v) citric acid, were evaluated in separate films and sunflower-oil emulsions. The 0.086% fraction gave the highest mean tensile strength and Young’s modulus (31.26 and 468.9 MPa), while 0.086–0.50% produced the lowest water-vapor permeability (1.70–1.82 × 10⁻¹⁰ g m m⁻² s⁻¹ Pa⁻¹). The 0.50% fraction produced the smallest initial and day 21 emulsion droplets (1.72 and 1.81 µm) and the lowest day 21 creaming (2.0%). At 10.0% acid, film strength decreased to 3.34 MPa, while emulsion droplets reached 5.31 µm and creaming reached 28.1%, despite the most negative ζ-potential (−56.0 mV). These responses are consistent with reduced molecular integrity under severe extraction and indicate that charge alone does not determine performance. Under the tested formulations, mild extraction at 0.086–0.50% citric acid provided the most favorable combination of film and emulsion properties. Full article

Pequi pulp oil is a lipid ingredient obtained from a fruit native to the Brazilian Cerrado, but its incorporation into structured food systems remains underexplored. This study prepared and characterized freeze-dried egg white (FEW)–sodium alginate particles under fixed processing conditions and described selected pequi pulp oil-based emulsion formulations prepared with these particles. The particles exhibited hydrodynamic diameters ranging from 211 to 275 nm, polydispersity indices below 0.29, and negative zeta potentials. Emulsions containing 50–70% pequi pulp oil were evaluated for appearance, DLS-derived apparent hydrodynamic droplet diameter, response to combined heating and freeze–thaw treatment, texture, and rheological behavior. Apparent hydrodynamic droplet diameters ranged from 2.5 to 3.3 µm. After heating and the second freeze–thaw cycle, E2 showed no visible phase separation, whereas E1 and E3 showed two layers and E4 and E5 showed three layers. E1 (3% FEW, 0.10% sodium alginate, and 70% pequi pulp oil, w/w) and E4 (5% FEW, 0.20% sodium alginate, and 70% pequi pulp oil, w/w) exhibited the highest apparent yield stresses. These formulation-specific responses identify E2 as a candidate for further physical-stability studies and E1 and E4 as candidates for semi-solid applications requiring resistance to flow. Full article

Chicken skin and related poultry by-products are rich in collagen and lipids but remain underutilized, creating opportunities for their conversion into value-added functional ingredients. This study developed chicken-skin-based protein–fat emulsions and evaluated the effect of changing the fat-to-hydrolysate ratio on their physicochemical, techno-functional, compositional, rheological, oxidative, and microbiological properties. Four formulations containing 13.5–15.0% chicken fat and 6.8–5.3% chicken skin protein hydrolysate were prepared, while chicken skin and water were maintained at 36.4 and 43.3%, respectively. Three independent production batches were prepared for each formulation. The emulsions showed similar pH (4.82–4.99) and water activity (0.979–0.996) (p > 0.05). Water-holding capacity decreased from 78.74% to 73.60%, whereas fat-holding capacity increased from 41.00% to 62.40% (p < 0.05). Variant 3 showed the highest emulsion stability (22%) and an emulsifying capacity of 56%, while Variant 4 had the highest apparent viscosity (577 mPa·s) but the lowest yield stress (2.011 Pa). The emulsions exhibited a collagen-rich amino acid profile, and oleic, palmitic, and linoleic acids predominated in the lipid fraction. During refrigerated storage, TBARS increased from 0.34–0.37 to 2.19–2.51 mg MDA/kg, while total viable counts reached 3.83–4.03 log CFU/g by day 14. Among the tested formulations, Variant 3 showed a favorable combination of stability and emulsifying and rheological properties. These results identify chicken-skin-based protein–fat emulsions as candidate functional ingredients for further evaluation in food formulations. Full article

This study aimed to valorize discarded moso bamboo (Phyllostachys edulis) culm tips, a fiber-rich food processing by-product, into a clean-label structuring ingredient with controlled lipid digestibility. Bamboo culm tip insoluble dietary fiber (BIDF) was ball-milled for 0 to 12 h and combined with soy protein isolate (SPI) to stabilize camellia oil-in-water fiber-network-stabilized emulsions at an oil fraction of 0.7; lipolysis was evaluated under INFOGEST 2.0. Ball milling for 9 h reduced BIDF to sub-10 μm particles and raised its three-phase contact angle from approximately 98° to 105° while preserving the cellulose I crystal form, and this milled fiber (SM-BIDF) was selected for emulsification. At 0.1% (w/v) SM-BIDF, emulsions showed the smallest droplet size (8.68 μm, vs. 18.4 μm for SPI-only), the highest |ζ|-potential (53.23 mV), and a gel network that remained stable for 14 days at 4 °C; this formulation also released the lowest free fatty acids (24.76% at 120 min), substantially below SPI-only controls. A concentration-dependent three-stage mechanism of interfacial reinforcement, network optimization, and excessive weakening was proposed to explain these observations. These results demonstrate that ball-milled bamboo culm tip IDF combined with SPI provides a sustainable dual-functional emulsifier that simultaneously stabilizes emulsions and retards lipid digestion. Full article

Ultrasound-assisted nanoemulsification has emerged as a versatile platform for producing food-grade nanoemulsions with enhanced stability and improved delivery potential of lipophilic bioactives. This review offers a critical, integrated analysis of the mechanistic principles, formulation parameters, applications, and translational challenges of ultrasound-assisted nanoemulsification for food and nutraceutical applications. The review synthesizes findings on cavitation-driven droplet disruption, key operational parameters, and formulation factors governing nanoemulsion formation and performance. It also discusses applications in bioactive delivery, essential-oil-based preservation, and protein-based carrier systems. Key findings reveal that ultrasound can effectively produce sub-200 nm droplets through mechanical cavitation-driven disruption. However, excessive processing provides limited size reduction, whereas formulation composition determines emulsion stability and functionality. The review identifies that improved in vitro bioaccessibility does not constitute evidence of enhanced systemic bioavailability. Droplet size is a conditional rather than universal predictor of gastrointestinal delivery, and the interface paradox represents a fundamental design challenge that requires rational interfacial engineering. Persistent barriers to industrial translation include inconsistent parameter reporting, non-uniform cavitation fields during scale-up, and limited validation in complex food matrices. Future research priorities include standardized reporting of acoustic parameters, in vivo validation linking bioaccessibility with systemic bioavailability, pilot-scale studies, and interfacial engineering strategies to resolve the stability–digestibility trade-off. Full article

Tyrosol and kynurenic acid (KYNA) are natural antioxidants with complementary radical-scavenging and photo-absorbing properties, but their combined performance in a cosmetic formulation has not been reported. We developed an oil-in-water (O/W) emulsion containing tyrosol, KYNA, or a 1:1 mixture, using an unloaded emulsion as control. Formulations were evaluated for four weeks at 4, 25, and 40 °C using differential scanning calorimetry (DSC), rheology, spreadability, centrifugation, pH, DPPH antioxidant activity, HPLC quantification and release through a dialysis membrane; compositional stability was assessed by elemental (CHN) analysis. Chemical equilibrium parameters showed a consistent trend: the first week represented a maturation phase, likely reflecting redistribution of actives within the matrix, followed by a stable equilibrium state. The results are therefore discussed as initial versus equilibrated conditions. At equilibrium, the binary formulation maintained a skin-compatible pH (4.40 ± 0.04) with lower variability than single-active systems. HPLC confirmed nominal loading without degradation (0.89 ± 0.08% tyrosol, 0.97 ± 0.10% KYNA, and 1.00 ± 0.18% total in the mixture). DPPH analysis of standards revealed cooperative antioxidant enhancement in the mixture, exceeding the activity of either compound alone. In the creams, this produced a modest but reproducible antioxidant effect (9.00 ± 3.94%, 8.91 ± 3.56%, and 7.02 ± 3.59% inhibition for tyrosol, KYNA, and the mixture, respectively, versus 0.67 ± 4.80% for the control). The mixture showed a significant sub-additive interaction only at 4 °C (p = 0.014). Mechanical stability depended mainly on storage temperature: centrifugation-induced phase separation increased from 8% to 28% between weeks 2 and 4 and was largely prevented at room temperature or above. In the dialysis model, the mixture markedly increased tyrosol release while reducing KYNA release, a behavior tentatively attributed to proton-exchange/keto–enol interactions. Overall, room temperature was the optimal storage condition, and the tyrosol-KYNA combination emerged as a stable, skin-compatible antioxidant system for topical application. Full article

Ultrasound-assisted emulsification is an effective approach for producing stable nanoemulsions containing bioactive essential oils. In this study, sodium alginate-stabilized clove essential oil (CEO) nanoemulsions were prepared by varying the ultrasonic power (200–500 W), sonication time (60–300 s), and Tween 80 concentration (1–2%, v/v). The effects of these processing parameters on droplet size, the polydispersity index (PDI), zeta potential, physicochemical stability, and antimicrobial activity were systematically investigated. The nanoemulsions were characterized by dynamic light scattering, ATR-FTIR spectroscopy, Raman microscopy, and emulsion stability analysis. Among the investigated formulations, the nanoemulsion prepared at 400 W for 150 s using 1% (v/v) Tween 80 exhibited the most favorable characteristics, with a mean droplet size of 167.3 ± 5.2 nm, a PDI of 0.30 ± 0.01, and a zeta potential of −60 ± 1.7 mV, indicating excellent colloidal stability. ATR-FTIR and Raman microscopy confirmed the presence of clove essential oil (CEO) in the dispersed oil droplets of the nanoemulsion and suggested intermolecular interactions, mainly hydrogen bonding, between CEO and alginate. The selected formulation exhibited broad-spectrum antimicrobial activity, with inhibition zones of 30.0 ± 0.1 mm against Candida albicans, 15 ± 0.1 mm against Bacillus subtilis, and 16 ± 0.1 mm against Escherichia coli. It also showed low minimum inhibitory concentrations (MICs), ranging from 0.312% to 5% (v/v), with the highest antimicrobial efficacy observed against C. albicans (MIC = 0.312% v/v), followed by B. subtilis and E. coli (MIC = 0.625% v/v). In addition, a cytotoxicity assay showed no significant cytotoxic effect under the tested conditions. Overall, these results demonstrate the potential of ultrasound-assisted sodium alginate-stabilized clove essential oil nanoemulsions as promising antimicrobial systems for further encapsulation and incorporation into bio-based antimicrobial materials for functional coatings and textile-related applications. Full article

This study developed a dual-protein Pickering emulsion stabilized by walnut protein concentrate (WalPC) and whey protein isolate (WPI) for capsanthin delivery and functional fat replacement. Pickering emulsions with different WPI-WalPC ratios were prepared, and their functional properties and stability were systematically evaluated. The results showed that the WPI-WalPC ratio of 1:9 exhibited the optimal performance, with the highest emulsifying activity index (EAI, 48.55 m²/g) and emulsifying stability index (ESI, 240.91 min), as well as superior stability under different environmental conditions. The enhanced stability was closely related to the formation of a robust protein-stabilized interface, which improved the protection and delivery efficiency of capsanthin. Compared with capsanthin directly incorporated into walnut oil, the optimized Pickering emulsion exhibited higher capsanthin retention under storage, light, thermal, and high-pressure treatments. Furthermore, replacing 30% of butter with the capsanthin-loaded Pickering emulsion in spreadable paste improved sensory acceptability and oxidative stability, accompanied by reduced acid and peroxide values. Overall, this study provides a promising strategy for constructing dual-protein Pickering emulsions as multifunctional carriers for lipophilic compounds and functional ingredients for developing nutritious spreadable foods. Full article

Background: Fucoidan is a sulphated polysaccharide from brown seaweed with reported antioxidant activity, but its high molecular weight and hydrophilicity limit its incorporation into food matrices. Method: To address this, fucoidan was encapsulated in a water-in-oil-in-water (W1/O/W2) double emulsion (FuD) prepared by ultrasound, characterized, and added to yogurt at 3.0% and 5.0% (v/v). Its performance was then evaluated during simulated gastrointestinal digestion and 21-day cold storage. Results: FuD had a mean particle size of 119 nm at Day 0, an apparent encapsulation efficiency (Folin–Ciocâlteu [FC]-reactive material basis) of about 80%, and DPPH radical scavenging activity of about 87%. Adding FuD to yogurt significantly improved viscosity and FC-reactive (phenolic-associated) content compared with plain yogurt. During simulated digestion, FC-reactive material in FuD and fortified yogurt changed through the gastric and intestinal phases; because the FC assay is not specific to fucoidan and is confounded by protein-derived reducing residues released during proteolysis, these changes should not be interpreted as fucoidan release or bioaccessibility without further fucoidan-specific validation. Over 21 days of storage, fucoidan-fortified yogurts maintained lactic acid bacteria (LAB) counts above 6.0 log CFU/g, showed lower yeast/mold counts than the control (3.20 vs. 4.20 log CFU/g), and had no detectable coliforms. Conclusions: Under the conditions tested, the fucoidan-loaded double emulsion was incorporated into set yogurt at up to 5.0% (v/v) the milk coagulated within 6 h at 42 °C in every formulation, and the fortified yogurts showed higher apparent viscosity, higher FC-reactive content, higher LAB counts and lower yeast and mold counts than the plain yogurt control over 21 days. No lipid oxidation assay was performed, and no fucoidan-specific assay was applied; claims of oxidative stability, fucoidan bioaccessibility or probiotic functionality are therefore not supported by the present data. Full article

The objective of this study was to develop chia oil oleogel microcapsules by spray-drying Pickering emulsions (OLG/W–E) stabilized with lupin protein aggregates (LPA), optimize spray-drying conditions, and evaluate the effect of wall composition on encapsulation efficiency (EE) and in vitro lipid digestion. Oleogels structured with beeswax (BW) and shellac wax (SW) at 2.5 and 5.0% (w/w) were characterized for oil-binding capacity (OBC) and firmness. OLG/W–E were formulated, and spray drying was optimized using a Taguchi design considering inlet air temperature (120 and 160 °C), emulsion type (OLG_SW/W–E and OLG_BW/W–E), and wall material (maltodextrin, MD, and gum arabic, GA). Increasing wax concentration to 5% enhanced OBC and firmness, while 3% LPA provided adequate stability. The optimal condition was achieved at 160 °C using a BW-structured oleogel and GA, yielding an EE of 71.3 ± 1.25%. Under optimized conditions, replacing GA with up to 1% (w/w) sodium alginate (SA) did not significantly affect moisture content, solubility, process yield, or EE (p > 0.05). However, SA significantly increased lipid digestion (p < 0.05), with FFA release increasing from 26.4 ± 3.23% for GA microcapsules to 44.8 ± 6.33% and 43.4 ± 0.30% for GA/SA–0.5% and GA/SA–1.0%, respectively. These results indicate that SA can modulate lipid digestion during gastrointestinal digestion while maintaining comparable physicochemical properties. Full article

Processed meat products have traditionally been developed to improve shelf life, microbial safety, and sensory quality; however, recent progress in food technology has expanded their role as potential delivery systems for nutraceuticals. The unique physicochemical characteristics of meat product matrices, including protein gel structure, lipid emulsions, and hydration capacity, offer an effective environment for protecting bioactive compounds during processing, storage, and gastrointestinal digestion. This review article has provided an overview of the major nutraceuticals in meat products. The technofunctional effects of dietary fibers, polyphenols, plant-based oils, probiotics, postbiotics, herbs, and spices, including improvements in oxidative stability, microbial safety, lipid profile, texture, sensory quality, and shelf life, are critically discussed together with their interactions within meat matrices. Novel delivery technologies, nutraceutical stability in meat matrices, and bioavailability of compounds are highlighted. Current evidence indicates that nutraceuticals substantially preserve bioactivity in meat matrices while improving their bioaccessibility. Clinical reports suggest potential effects on health; however, the scarcity of studies is insufficient to establish consistent or long-term benefits. Rapid progress is being made in the design of meat formulations, but further work on advanced delivery technologies, human intervention studies, and consumer-oriented products is still needed. Consequently, processed meats provide a convenient and promising multifunctional matrix for delivering nutraceuticals. Full article

Essential oils are difficult to disperse in hydrophilic films and may separate or volatilize during processing. We prepared chitosan quaternary ammonium salt/propolis films containing a TEMPO-oxidized cellulose nanofibril (TOCNF)/nisin-stabilized Pickering emulsion loaded with oregano essential oil. Two independent formulation variables were examined: the nisin fraction in the TOCNF/nisin particles (0–35% of particle mass) was first screened to select the emulsion stabilizer composition, whereas the selected TNO emulsion was subsequently added at 20%, 30%, 40%, or 50% (v/v) of the initial film-forming solution. At 25% nisin, encapsulation efficiency reached 88.0%, and the polydispersity index was 0.15, so this formulation was used in the films. As emulsion loading increased, the films became lighter and opacity fell from 19.75 to 4.81 A mm⁻¹. HCP/TNO30 reached a tensile strength of 45.18 MPa, but elongation at break decreased from 65.35% to 28.11% across the series. Water vapor and oxygen permeability were lowest at 40% loading. HCP/TNO50 had the highest radical-scavenging and antibacterial activities. It also reduced weight loss and quality deterioration during 12 days of green cherry tomato storage. No loading optimized every property. Mechanical strength and barrier performance peaked at 30% and 40%, respectively, while active preservation continued to improve up to 50%. Full article

Biodegradable polymeric scaffolds incorporating bioactive mineral phases are a promising approach for dentin-pulp tissue engineering. Although poly(lactic-co-glycolic acid) (PLGA) microparticles have been widely used as scaffolds due to their biocompatibility and tunable degradation profile, their inherent bioactivity is limited. Furthermore, fluorapatite (FAP), a fluoride-substituted apatite ceramic, exhibits enhanced chemical stability and mineral-related properties that may be useful for regenerative biomaterial design. In this study, we investigated the effect of nano-FAP functionalization on the physicochemical properties of porous PLGA microscaffolds and their interaction with human dental pulp stem cells (hDPSCs). Porous PLGA microscaffolds were fabricated using a double-emulsion solvent evaporation method and subsequently functionalized with FAP suspensions ranging from 0.1 to 5 mg/mL (0.01–0.5% w/v). The scaffolds were evaluated using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), electrical conductivity measurements, cell viability assays, and immunofluorescence. Lower and intermediate FAP concentrations-maintained surface pore accessibility and supported hDPSC viability, whereas the highest concentration (5 mg/mL; 0.5% w/v) reduced visible surface pore size and showed less favorable cellular responses. The 2.5 mg/mL (0.25% w/v) FAP condition provided the most favorable overall balance among the evaluated physicochemical and biological parameters. These preliminary in vitro findings support further investigation of FAP-functionalized PLGA microscaffolds in advanced three-dimensional and in vivo models. Full article

Açaí oil (AO) is extracted from the pulp of the açaí fruit (Euterpe oleracea Mart.), a species native to the Brazilian Amazon region. The oil is recognized for its bioactive compounds and antioxidant properties, making it promising for functional foods. In this study, a commercial lipid blend containing 40% açaí oil and 60% sunflower oil (SO) was emulsified using modified dextrin (Capsul^®), maltodextrin, and xanthan gum. The selected formulation, containing 8% of the oil blend, exhibited satisfactory physical stability over 30 days of refrigerated storage, with a mean droplet diameter of 7.3 µm on day 1, remaining within 7–8 µm throughout storage. The peroxide value increased from 2.09 to 3.95 mEq/L emulsion, whereas TBARS decreased from 1.86 to 1.51 mmol MDA/L emulsion. DPPH and ABTS apparent antioxidant activities remained relatively stable over the storage time. Yogurts containing 8%, 10%, and 12% of the oil-blend emulsion and 5% inulin were evaluated for physicochemical, antioxidant, rheological, microbiological, and sensory acceptance. Emulsion incorporation modified yogurt structure and rheological behavior while maintaining microbiological safety. Sensory acceptance scores ranged from approximately 6.0 to 7.4 on the nine-point hedonic scale. Overall, the emulsions effectively incorporated the blended oil into yogurt, providing desirable technological, antioxidant, and sensory properties. Full article