Search Results (1,659)

Fibrillated egg white protein (FEWP) has promising emulsifying functionality, whereas excessive association may restrict the organization of freshly prepared emulsions. This study examined the concentration-dependent effects of γ-cyclodextrin (γ-CD; 0.5%, 1%, and 2%, w/v) on 3% (w/v) FEWP dispersions and the resulting oil-in-water emulsions. Relative to native egg white protein (NEWP), redispersed FEWP showed a smaller apparent hydrodynamic diameter (36.56 vs. 371.97 nm). γ-CD caused only minor changes in particle size and a non-monotonic intrinsic-fluorescence response. Among the γ-CD levels tested, 1% produced the highest intrinsic fluorescence intensity, emulsifying activity index (2.56 m²/g), and emulsion stability index (207.87 min). In the observed microscopic fields, this formulation contained fewer conspicuous large droplets and a visually more uniform spatial distribution than the other FEWP-γ-CD formulations. It also moderated progressive microscopic immobilization and maintained elastic-dominated, shear-thinning, and partially recoverable behavior. Increasing γ-CD to 2% reduced emulsifying performance and bulk structural connectivity. Thus, 1% γ-CD provided the most favorable combination of short-term emulsifying and rheological properties among the concentrations examined. Full article

Water-in-oil (W/O) emulsions are commonly encountered during heavy oil production, yet their effects on fluid rheology and gas exsolution behavior remain poorly characterized. This study systematically investigates how the water content of W/O emulsions (10%, 20%, and 30 vol.%) influences the viscosity, interfacial tension (IFT), and pressure–volume behavior of heavy oils under conditions relevant to cyclic solvent injection. Viscosity measurements show that water content is the dominant rheological factor, with the 30% emulsion exhibiting approximately three times the viscosity of the 10% emulsion at 25 °C. In contrast, IFT between emulsified oils and methane is insensitive to water content, indicating that rheological differences across emulsions are structurally rather than thermodynamically driven. Constant-composition expansion and compression (CCEC) experiments reveal that pseudo-bubble point pressures decrease with increasing water content during fast depressurization, consistent with enhanced foamy-oil stabilization by the more viscous emulsion network. A hysteresis inversion phenomenon is identified, in which the compression path falls below the expansion path at higher water contents. Quantitative analysis using an integrated hysteresis index confirms a monotonic transition from positive to negative hysteresis with increasing water content at 15 °C, which is suppressed at elevated temperature and during slow depressurization. These findings demonstrate that conventional PVT data obtained with clean oil will systematically mischaracterize foamy-oil behavior in emulsified systems. Full article

Transforming agricultural residues into functional porous materials provides a sustainable strategy for wastewater remediation. Herein, cellulose was separated from cotton stalks via formic acid-assisted hemicellulose extraction and sodium chlorite delignification, and then sulfuric acid hydrolysis. Chitosan-assisted hydrothermally treated cellulose (CC) was prepared via hydrothermal treatment in the presence of chitosan. Anisotropic CC/chitosan composite aerogels were prepared via glutaraldehyde crosslinking and unidirectional freeze-drying. The hydrophilic CC/CS aerogel exhibited an oriented porous structure, a low density of 0.03 g cm⁻³, and a porosity of 85.33%. For Congo red (CR) adsorption, the equilibrium data were described well by the pseudo-second-order kinetic and Langmuir isotherm models, with a calculated maximum adsorption capacity of 483.09 mg g⁻¹. Electrostatic attraction, hydrogen bonding, and pore-mediated retention jointly contributed to CR uptake. To realize oil–water separation, methyltrimethoxysilane (MTMS) vapor modification was applied to prepare hydrophobic aerogel (M-CC/CS). M-CC/CS presented an initial water contact angle (WCA) of around 134°, and the WCA remained above 115° after 600 s of water droplet exposure. The aerogel showed absorption capacities of 16.22–40.13 g g⁻¹ toward various oils and organic solvents. Under gravity, M-CC/CS separated immiscible oil/water mixtures at a flux of 565.47 L m⁻² h⁻¹ and several water-in-oil (W/O) emulsions with efficiencies above 99.9% while maintaining high separation efficiency over 10 cycles. This work demonstrates a cotton-stalk-derived aerogel platform whose hydrophilic and hydrophobically modified forms can be used for dye adsorption and oily water treatment, respectively. Full article

Myofibrillar protein (MP) emulsion systems tend to be unstable, leading to loss of water and oil from the emulsion gel. Thus, improvements in MP emulsification ability are needed to enhance the quality of meat products. The effects of different added concentrations of locust bean gum (LBG) (0–5 mg/g) on the emulsion gel performance of bovine MP were studied. LBG can act on myosin to stretch the spatial structure of the protein and thus improve the thermal stability of the emulsion. LBG can enhance the hydrophobicity of the MP emulsion gel molecules, allowing greater combination of the oil phase with protein, optimizing the protein’s secondary structure, and promoting greater order and uniformity in the network structure of the MP emulsion gel. LBG imparts better texture characteristics and water retention properties to MP emulsion gels. Compared with a control group, adding 5 mg/g LBG can increase the hardness of an MP emulsion from 23.11 g to 65.91 g, springiness from 0.74 to 0.82, and water holding capacity from 59.45% to 93.24%. This study provides a reference for improving the quality of beef protein-based food emulsion gel. Full article

Unmanned aerial vehicles (UAVs), also referred to as unmanned aerial pesticide application systems (UAPASs), are increasingly used for crop protection applications because of their operational efficiency and precision. However, UAV spraying is typically conducted at very-low volumes (VLVs) (10–20 L ha⁻¹), resulting in highly concentrated spray solutions that may alter formulation behavior relative to conventional ground applications. In this study, a total of nineteen commercially available herbicide, insecticide, and fungicide formulations representing multiple formulation classes were evaluated under UAV-relevant (10 L ha⁻¹) and conventional ground application conditions. Tank-mix compatibility, sprayability, droplet size distribution, driftable fines, dynamic surface tension (DST), and droplet spreading were assessed. Tank-mix incompatibility was most frequently observed in mixtures containing emulsifiable concentrate (EC) formulations, with five of 11 commonly used tank mixes exhibiting severe incompatibility at UAV rates despite compatibility at conventional application volumes. Formulations containing suspended actives, including suspension emulsions (SEs), suspension concentrates (SCs), oil dispersions (ODs), and water-dispersible granules (WDGs), showed the greatest risk of filter and screen clogging, whereas EC and soluble liquid (SL) formulations exhibited acceptable sprayability. UAV-rate spray solutions generally produced comparatively finer droplet spectra than ground-rate solutions, increasing driftable fines by up to 36.6% depending on formulation type. DST decreased by 2.5–35.2% under UAV conditions, with the largest reductions observed for SC and EC formulations. Reduced DST was associated with increased droplet spreading, particularly for fungicide formulations, where droplet spreading increased up to 718.8% relative to ground-rate preparations. These results demonstrate that formulation behavior can differ substantially under VLV conditions and that formulation-specific evaluation of compatibility, sprayability, atomization characteristics, and surface-tension-dependent behavior is required when products are deployed through UAV spray systems. Full article

Natural carrier systems that integrate structural integrity with protective function are critical for the efficient delivery of lipophilic bioactives. Here, we employed Ampelopsis grossedentata leaf powder (AGP), a flavonoid-rich plant material, as a particulate stabilizer to construct Pickering emulsion gels. The influence of AGP concentration and oil phase volume fraction on gel structure was examined, and the ability of the gels to protect lutein was further assessed. AGP displayed appropriate interfacial wettability, enabling it to adsorb at the oil–water interface and build a coherent particle layer. A progressive increase in AGP concentration reduced droplet size and raised gel strength from 3.07 × 10⁻² N to 5.04 × 10⁻² N, reflecting the formation of a more robust particle-based network. Among the formulations tested, the gel prepared with 4% AGP gave the best overall structural performance: it had the highest gel strength, together with favorable elasticity index (EI) and macroscopic viscosity index (MVI) values, indicative of superior load-bearing capacity and disturbance resistance. Raising the oil phase fraction further tightened droplet packing and improved structural stability. In storage trials, the optimized AGP-stabilized emulsion gel retained substantially more lutein than the MCT oil system without powder, with the 7-day retention increasing from 14.9% to 55.9%. This protective effect may be attributed to the physical barrier created by interfacial particles, together with the antioxidant activity of flavonoids naturally present in AGP. These findings uncover a synergistic role of plant-based particles in structuring Pickering emulsion gels and preserving lipophilic bioactives, highlighting AGP as a sustainable and functional platform for delivery systems. Full article

Background/Objectives: Mangosteen pericarp extract (Garcinia mangostana L.) exhibits robust antioxidant properties. However, its pharmaceutical application is hindered by poor water solubility and low physicochemical stability. This study aimed to develop a lipid-based nanoemulsion to overcome these limitations and assess its physicochemical characteristics, radical scavenging capacity, and dissolution profiles. Methods: Nanoemulsions were prepared by high-shear homogenization followed by ultrasonication method using sacha inchi oil (Plukenetia volubilis L.) across varying hydrophilic–lipophilic balance (HLB) values. Formulations were characterized by emulsion type, pH, rheology, droplet size, surface charge, encapsulation efficiency, and morphology via transmission electron microscopy. Antioxidant capacity was quantified using the DPPH assay, while in vitro dissolution experiments measured solubility enhancement relative to unformulated extract. Results: All formulations formed stable oil-in-water systems without phase separation. The HLB 10 formulation exhibited optimal performance, yielding a mean droplet diameter of 490.03 ± 32.12 nm, zeta potential of −52.73 ± 0.09 mV, and encapsulation efficiency of 89.14 ± 0.19%. Micrographs revealed well-structured spherical droplets. The raw extract showed strong antioxidant activity (IC₅₀ = 21.68 ppm), which remained functional in nanoemulsion (IC₅₀ = 84.48 ppm). Dissolution testing indicated a 13.4-fold improvement over raw powder. However, storage evaluation indicated chemical loss of bioactive constituents over one month. Conclusions: Sacha inchi oil-based nanoemulsions significantly enhance the dissolution rate of mangosteen pericarp extract while maintaining functional antioxidant potential. Although chemical stability during storage remains a limitation requiring further optimization, this nanocarrier platform offers strong potential to overcome solubility barriers for oral bioactive delivery. Full article

Traditional plastic fats are rich in saturated and trans fatty acids, which can lead to chronic diseases. In contrast, camellia oil and litchi seed polyphenols are valuable natural functional ingredients. This work aimed to construct stable camellia oil oleogels using citrus pectin as the gel-forming component, lecithin as the emulsifier for constructing the emulsion template, and litchi seed polyphenols as both auxiliary gel-strengthening and antioxidant components. The oleogels were fabricated via emulsion templating combined with freeze-drying and shear forming. Effects of oil–water ratio and pectin concentration on microstructure, texture, rheology, oil-holding and thermal stability were investigated, with antioxidant activity evaluated by DPPH radical scavenging activity, acid value, and peroxide value. The optimal emulsion was obtained at oil–water ratio 5:5 and 4.0% pectin with uniform W/O droplets of 3.90 ± 0.24 μm. Oleogels with 3.0% pectin showed the best comprehensive performance, presenting dense network, favorable thermal stability and superior oil-binding capacity, along with a DPPH scavenging rate of 83.07 ± 0.06%. FTIR suggested that the oleogel network was primarily stabilized by non-covalent interactions without the formation of new chemical bonds. The prepared oleogels exhibited stable physicochemical properties and enhanced DPPH radical scavenging activity and oxidative stability, showing great potential in functional foods and topical delivery systems. Full article

The viscosity peak phenomenon at the phase inversion point in crude oil emulsions can be understood through the lens of physical gelation. This study employs coarse-grained molecular dynamics (CG-MD) simulations to investigate the gel-like network structures formed at oil–water interfaces across varying water-to-oil particle-number ratios. We reveal that pure water forms a fully connected hydrogen bond network (500 molecules, 313.15 K, 2.68 H-bonds per molecule) behaving as a flexible physical gel scaffold, while pure oil exhibits a dispersed sol-like structure (35.9 clusters average). At the phase inversion point (50% water cut), the water network fragments into 44 gel-like clusters (193 network bonds) while oil forms 76 small clusters acting as physical crosslinking nodes embedded within the water network voids. This creates an interlocked gel structure with a maximum Interlocking Index (LI_CG = 36.67), directly corresponding to the viscosity peak. At 30% water cut, a W/O morphology with (LI_CG = 22.17) represents a weaker gel state. We demonstrate that gel rigidity rather than network existence determines macroscopic viscosity, with $LI$ serving as an effective crosslinking density metric. Model parameters calibrated via differential evolution optimization against experimental data from three oil wells yield $R^2=0.94$. This work provides a molecular mechanism revealing the flexible-network-to-rigid-gel transition as the origin of emulsion viscosity peaks, offering a gel-science perspective on emulsion rheology control in petroleum engineering. Full article

With rapid development of 5G/6G communication and high-power electronic devices, electromagnetic interference (EMI) shielding textiles are urgently required to mitigate electromagnetic pollution. Traditional metallic shielding suffered from heavy weight, poor corrosion resistance, and secondary electromagnetic reflection, while continuous basalt fibers (CBFs) exhibit excellent mechanical strength, lightweightness, thermal/chemical resistance, and electrical insulation, which makes CBFs ideal substrates for EMI devices. Herein, a multifunctional waterborne polyurethane (WPU) sizing agent (coating emulsion) integrated with Mn-Zn spinel ferrite was developed for in situ lubrication on the as-spun CBFs. The composite sizing agents consisted of a WPU matrix, water-soluble epoxy, mineral oil lubricant, CTAB surfactant, KH-570 coupling agent, and micro-sized Mn-Zn ferrites. Characterizations including particle size distribution, thermogravimetric analysis, water contact angle (WCA), water absorption, FTIR, XRD, and SEM were conducted to verify uniform anchoring of ferrites on the CBF surfaces. Increasing ferrite dosages induced slight particle aggregation, elevated surface hydrophobicity (WCA = 42.4° → 99.43°), and reduced water absorption (65% → 35%), which greatly improved the moisture resistance of the CBFs. The X-band EMI shielding tests revealed that the total shielding effectiveness (SET) of modified CBF fabrics increased from 0.11 dB (pristine fiber without ferrite) to 58.57 dB at a loading of 8.0 g/L ferrite. The absorption loss (SEA) dominated the shielding performance over reflection loss (SER). The low-to-moderate contents (1.5–3.0 g/L) of ferrite achieved ultra-high absorption, while higher ferrite loading (5.0–8.0 g/L) intensified the impedance mismatch and enhanced surface reflection. This work establishes a scalable fabrication of absorption-prioritized lightweight CBF shielding, which provides a feasible pathway for flexible EMI shielding textiles. Full article

Developing biodegradable active packaging films that combine mechanical reinforcement, barrier improvement, antibacterial activity, and controlled release of natural antimicrobials remains challenging. Here, TEMPO-oxidized bacterial cellulose (TOBC) was used to stabilize clove essential oil (CEO) Pickering emulsions, which were incorporated into sodium alginate (SA) matrices. The effects of TOBC concentration on emulsion stability and emulsion loading on film-forming solutions, film structure, mechanical performance, barrier properties, antioxidant and antibacterial activities, and CEO release were evaluated. The emulsion stabilized with 0.7 wt% TOBC showed good visual stability after 30 days and was selected for film preparation. Moderate incorporation of the TOBC-stabilized CEO Pickering emulsion improved SA film performance, with SA-E10 showing the best overall balance. SA-E10 reached a tensile strength of 38.56 ± 1.66 MPa and an elongation at break of 10.27%, while the moisture content decreased from 36.48 ± 2.32% to 27.93 ± 0.46%. The films also showed enhanced UV-shielding capacity and lower water vapor permeability. Antioxidant activity increased with emulsion loading, reaching 71.43 ± 2.55% for DPPH and 83.66 ± 1.49% for ABTS. Film-coated paper disks showed visible inhibition zones against Escherichia coli and Staphylococcus aureus. Compared with direct CEO incorporation, the Pickering emulsion system delayed CEO release, indicating potential for sustained-release active packaging. Full article

Atlantic bonito (Sarda sarda) is a commercially important fish species with high nutritional value that is widely harvested along the Portuguese coast; however, it is highly susceptible to lipid oxidation and microbial deterioration during refrigerated storage. This study investigated the effectiveness of oregano oil (OO) emulsion coatings, with and without fish gelatin, to preserve quality and increase shelf life of Atlantic bonito fillets stored at 5 °C for 10 days. Emulsions were produced by high-intensity ultrasound treatment and subsequently, applied as surface coatings. Physicochemical, microbiological, and quality-related parameters, including pH, water activity, lipid oxidation, protein oxidation, color, and texture, were evaluated throughout storage. Water activity of the coated fillets remained stable (p > 0.05), whereas pH values remained below 6.0 until day 7. Coated fillets exhibited reduced oxidative deterioration and delayed microbial growth compared with uncoated fillets, with the 10% OO emulsion coating (OO₁₀) showing the higher effectiveness in maintaining color stability and limiting oxidation. The OO₁₀ emulsion coating with fish gelatin (FO₁₀) improved antimicrobial performance, although the gelatin matrix appeared to modulate the release of bioactive compounds from OO. Overall, OO emulsion coatings represent a promising natural preservation approach for extending the shelf life and maintaining the quality attributes of refrigerated fish products. Full article

Curcuma longa is a medicinal plant valued for its diverse phytochemicals and antioxidant properties. However, the effects of thermal processing on its phytochemical composition and antioxidant function remain insufficiently understood. This study investigated heat-induced changes in curcuminoids, sesquiterpenoids, and their degradation products in C. longa extracts heated at 180 °C for 0–90 min under dry, aqueous, olive oil, and corn oil conditions using UHPLC–MS/MS and GC–MS. Curcuminoids progressively decreased during heating, whereas sesquiterpenoids exhibited greater thermal stability, particularly in oil matrices. Antioxidant properties were also better preserved in oil-treated extracts than in those heated under dry or aqueous conditions. However, in an oil-in-water emulsion system exposed to continuous LED illumination (14,600 lux), extracts obtained after dry heating accelerated lipid oxidation, as evidenced by enhanced oxygen depletion, hydroperoxide formation, and conjugated diene accumulation. This pro-oxidative effect was markedly suppressed by EDTA, suggesting the involvement of metal-mediated oxidation pathways. These findings demonstrate that thermal processing differentially alters the phytochemical profile and antioxidant properties of C. longa depending on the heating matrix, while highlighting that preserved antioxidant capacity does not necessarily translate into improved oxidative stability in illuminated emulsion systems. Full article

The present study aimed to optimize the fabrication conditions of walnut oil–fructooligosaccharide emulsion and evaluate its efficacy in improving the quality of cooked rice. Three food-grade emulsifiers, namely sucrose fatty acid ester (SE), polyglycerol fatty acid esters (PGEs), and diacetyl tartaric acid ester of mono- and diglycerides (DATEM), were adopted to investigate the influences of water–oil ratio, emulsifier dosage, and high-pressure microfluidization (HPM) pressure on emulsion indicators including the emulsion stability index (ESI), particle size, polydispersity index (PDI), zeta potential, micromorphology, and storage stability. The results reveal that SE exhibited the superior emulsifying capacity, with the optimal water–oil ratio and SE dosage determined to be 6:4 and 4% (w/w, based on oil mass), respectively. HPM treatment further reduced droplet size and elevated the ESI, and 150 MPa was identified as the optimal homogenization pressure. Subsequently, the optimized emulsion was applied during rice cooking, with water, pure walnut oil, pure fructooligosaccharide (FOS), simple physical mixture of the two raw materials and crude emulsion set as parallel control groups. Compared with all control treatments, rice cooked with 150 MPa homogenized emulsion possessed the minimum hardness value of 3297.22 and the maximum springiness of 0.74, accompanied by the optimal water retention capacity, luminosity, and the most abundant volatile organic compounds (VOCs). In conclusion, walnut oil–fructooligosaccharide emulsion fabricated via HPM exerted synergistic improvements on the texture and flavor of cooked rice, which could provide a technical reference for the functional modification of staple foods. Full article

This work evaluated how ferulic acid (FA) impacted the conformational properties of whey protein isolate (WPI) and altered the environmental tolerance of oleogel/water (Og/W) emulsions formulated with Ganoderma lucidum spore oil (GLSO). Molecular dynamics simulation analyses revealed that FA interacted with α-lactalbumin via hydrogen bonding and hydrophobic interactions, whereas it bound into the hydrophobic cavity of β-lactoglobulin through a “lock-and-key” mode driven primarily by hydrophobic forces. Fourier transform infrared spectroscopy analysis verified that such non-covalent forces triggered the dissociation and structural extension of WPI, which was manifested as a significant loss of α-helix and β-sheet architectures along with a corresponding rise in random coils. FA addition increased the positive charge, mean droplet size, interfacial contact angle and antioxidant stability of WPI-FA nanoparticles when the WPI-to-FA ratio exceeded 1:2 (i.e., WPI was in excess relative to FA). The GLSO-based Og/W emulsions exhibited a weak gel structure with predominantly elastic characteristics. Furthermore, WPI-FA nanoparticles fabricated at a 2:1 ratio minimized emulsion droplet size and imparted optimal stability to the Og/W emulsions, demonstrating superior freeze–thaw and salt resistance, alongside suppressed GLSO flavor release. This work provides critical insights into tailoring protein-polyphenol interactions to stabilize GLSO-based Og/W emulsion delivery systems for food applications. Full article