Search Results (106)

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

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

Shale oil, a major unconventional energy source with extensive global reserves, presents significant processing challenges due to the exceptional stability of its emulsions. Characterized by small droplet sizes and high interfacial film strength, these emulsions resist efficient treatment via conventional thermal-chemical or electrostatic dehydration. To address the difficulties in separation, unclear dehydration mechanisms, and inconsistent single-field (electric) performance, this study investigates dehydration using a novel electric–magnetic–ultrasonic coupling field system. Dehydration efficiency under an electric field alone increased with electric field strength, frequency, duration, and temperature. Magnetic or ultrasonic fields alone yielded negligible effects. Coupling an electric field with ultrasound enhanced efficiency, while adding a magnetic field to electricity provided no improvement and decreased efficiency with longer exposure or higher magnetic intensity. The multi-field coupling achieved significant demulsification. Both optimal dehydration performance and minimum energy consumption operating conditions were identified, capable of reducing shale oil water content below 0.5%. Full article

Polymer membranes often face challenges of oil fouling and rapid water flux decline during the separation of oil-in-water emulsions, making them a focal point of ongoing research and development efforts. Coating PVDF membranes with a hydrogel layer equips the developed membranes with robust potential to mitigate oil fouling. However, developing a controllable thickness of a stable hydrogel layer to prevent the blocking of membrane pores remains a critical issue. In this work, atmospheric pressure low-temperature plasma was used to prepare the surface of a PVDF membrane to improve its wettability and adhesion properties for coating with a thin hydrophilic film of an AM-NaA copolymer hydrogel. The AM-NaA/PVDF membrane exhibited superhydrophilic and underwater superoleophobic properties, along with exceptional anti-crude oil-fouling characteristics and a self-cleaning function. The AM-NaA/PVDF membrane achieved high separation efficiency, exceeding 99% for various oil-in-water emulsions, with residual oil content in the permeate of less than 10 mg/L after a single-step separation. Additionally, it showed a high-water flux of 5874 L/m²·h for crude oil-in-water emulsions. The AM-NaA/PVDF membrane showed good stability and easy cleaning by water washing over multiple crude oil-in-water emulsion separation and regeneration cycles. Adding CaCl₂ destabilized emulsions by promoting oil droplet coalescence, further boosting flux. This strategy provides a practical pathway for the development of highly reusable and oil-fouling-resistant membranes for the efficient separation of emulsified oily water. Full article

Carboxymethyl chitosan (CMCS) exhibits excellent film-forming capability but suffers from limited water resistance. To enhance hydrophobicity and antimicrobial properties, citrus essential oil was emulsified directly with citrus pectin and dispersed into the CMCS matrix. This study investigated the effects of varying emulsion concentrations (0, 1, 3, 5, and 7 wt%) on film performance. FT-IR, XRD, and SEM analyses confirmed uniform emulsion distribution within the CMCS matrix with favorable compatibility. Increased emulsion loading improved water resistance, antioxidant activity, and antimicrobial efficacy of the CMCS-based films, with the 3% emulsion concentration achieving optimal mechanical strength (TS: 4.09 MPa, EAB: 144.47%) and water vapor permeability (1.30 × 10⁻¹⁰ g·m·(Pa·s·m²)⁻¹). Applied to grape preservation, the films significantly delayed quality deterioration of grapes. Furthermore, by modulating the activity of enzymes involved in anthocyanin metabolism, the films could effectively extend the shelf life of grapes by suppressing the oxidative degradation of anthocyanins. Full article

High internal phase emulsions (HIPEs), in which the dispersed water phase exceeds 70%, play a critical role in enhancing oil recovery through in situ permeability modification. However, their stability remains a major challenge due to frequent phase inversion and coalescence. In this study, the formation and stabilization mechanisms of water-in-oil HIPEs were investigated using a multiscale modeling approach that combines dissipative particle dynamics (DPD), molecular dynamics (MD), and density functional theory (DFT). Fourteen oil types and six polyaromatic emulsifiers with varying side-chain configurations and polar functional groups were modeled. Emulsifier performance was evaluated across 42 DPD-simulated systems with 70% and 80% water content. The results showed that emulsifiers with moderate dipole moments (~6 Debye) and spatially distributed heteroatoms achieved the most stable emulsion structures, forming continuous interfacial films or micelle-bridged networks. In contrast, emulsifiers with weak polarity (<1 Debye) or excessive stacking tendencies failed to prevent phase separation. The HOMO–LUMO energy gap and cohesive energy density (CED) were found to be poor predictors of emulsification performance. Four distinct stabilization mechanisms were identified, including interfacial film co-construction with oils and steric stabilization via side-chain architecture. The findings demonstrate that dipole moment is a reliable molecular descriptor for emulsifier design. This study provides a theoretical foundation for the rational development of high-performance emulsifiers in petroleum-based HIPE systems and highlights the potential of multiscale simulations in guiding formulation strategies. Full article

Protein-based films have gained attention due to their potential as biodegradable packaging. This study investigated the properties and characteristics of film-forming emulsions (FFEs) and their films based on co-precipitated protein (CPP) from Bambara groundnut protein isolate (BGPI) and acid-soluble collagen (ASC) emulsified with different levels of basil essential oil (BE) (50%, 75% and 100%) and soy lecithin (SL) (25% and 50%). The oil droplet size, stability, and distribution of FFEs were characterized. Larger oil droplet sizes, a higher flocculation factor, and a higher coalescence index were observed for FFEs emulsified with higher levels of BE and SL. All FFEs had uniform oil distribution. Films from different FFEs were formed and analyzed. Films containing BE and SL had higher thickness, elongation at break, b*-value, water vapor and UV-light barrier properties, but a lower tensile strength than the control film. Emulsion films exhibited smooth surface and rough cross-section and were heat-sealable. FTIR spectra indicated lower protein interactions in the emulsion film containing higher levels of BE and SL. The film containing 100% BE had the highest antioxidant activities, regardless of the SL level used. The emulsification of BE and SL at various levels thus influenced the properties and characteristics of the FFE and emulsion film. Full article

Background: Natural biopolymeric matrices for developing dressings have been extensively studied, as they may exhibit beneficial properties for wound healing. Gelatin possesses promising structural and physicochemical properties for incorporating active compounds (ACs). O/W emulsions are an alternative delivery system for AC with different properties and solubilities, promoting wound healing. Objective: This study aimed to develop gelatin films by adding silver nanoparticles and healing agents encapsulated in an O/W emulsion to treat skin wounds. Methods: A film-forming dispersion was prepared using gelatin and glycerol as a plasticizer, and films were obtained using the casting technique. Emulsions with ACs (EAs) and without ACs (ECs) were incorporated into the films. The formulations were analyzed by FESEM and characterized for their mechanical, thermal, and swelling properties, as well as their water vapor permeability. Results: The results showed that films with a higher amount of emulsion exhibited greater structural rigidity and lower permeability, while films with lower amounts of emulsion demonstrated more elasticity and higher permeability. General and organ-specific toxicity were evaluated in zebrafish larvae. The films showed no lethal or sub-lethal effects on the morphology or activity of the brain, heart, and liver. Conclusions: The active films developed could provide stable support and a safe delivery system for active compounds to treat skin lesions, minimizing the risk of infection and the need to heal a wound. Full article

Peanut protein is a byproduct of peanut oil extraction with limited applications within the food sector due to its low solubility and emulsifying properties. This study investigated the influences and mechanisms of high-intensity ultrasound (HIU, 200~600 W) and pH-shifting (pH 12), either individually or jointly, on the structure, solubility, and emulsifying properties of PP. Results indicated that the solubility of PP significantly increased after the combined treatment, particularly when the HIU power was 300 W (p < 0.05). Accordingly, emulsions prepared from it exhibited highest storage stability. Structural analysis indicated that the increased PP solubility (9.95% to 54.37%, p < 0.05) is mainly attributed to the structural changes that occur during protein unfolding, resulting in the uncovering of hydrophobic groups (7181.43 to 14,083.00, p < 0.05) and the reduction of α-helices (24.43% to 18.17%, p < 0.05). Moreover, confocal laser scanning microscopy of the emulsions revealed that the combination-treated PP resulted in smaller protein particle sizes (50.09 μm to 15.68 μm, p < 0.05), tighter adsorption on the oil–water interface, and a denser and more stable interfacial film compared to the native and the individual treatment, thereby enhancing the stability of the system. A rheological analysis confirmed that the combined treatment improved the interfacial properties of the protein, which was advantageous for emulsion stability. In conclusion, HIU combined with pH₁₂-shifting can appreciably improve the solubility and emulsifying properties of PP to broaden its application prospects. Full article

This study explores how varying chlorogenic acid levels (low—yellowish, Y; high—greenish, G) in sunflower proteins (SFs) affect the properties of eugenol-loaded oil-in-water emulsions and the resulting films, while examining the interaction of cellulose nanoparticles (from commercial (CNC) and banana peel sources (CNF)) with the film-forming matrix. This research fills gaps in literature by demonstrating how interactions among proteins, lipids, phenolic compounds, and cellulose nanoparticles influence film properties. The high chlorogenic acid content in SF reduced electrostatic repulsion between protein molecules, causing aggregation, oil droplet flocculation, and increased emulsion viscosity. The mechanical properties of emulsion-based films were significantly lower than those made with SF dispersions. Films made from low chlorogenic acid (yellowish SF) emulsions showed lower tensile strength and Young’s modulus but higher elongation at break compared to those made from high chlorogenic acid (greenish SF) emulsions. Water vapor permeability (WVP) decreased in films containing oil phases, but adding cellulose nanoparticles increased WVP. Despite this, the cellulose nanoparticles could not fully overcome the negative effects of lipid–protein interactions on mechanical properties and WVP. However, films containing eugenol exhibited significant antioxidant activity. The findings provide insights into developing sustainable, active packaging with antioxidant functionality and reduced environmental impact, opening new avenues for applications in food and other sectors requiring eco-friendly materials. Full article

To address the increasingly diverse demands for biodegradable packaging materials, such as for their physical properties and antioxidant properties, this study incorporated tea polyphenols (TPs) into soybean oil body emulsions (SOBs) and added a certain proportion of sodium alginate (SA) and octenyl succinic starch sodium (SSOS) to prepare a biodegradable soybean oil body–tea polyphenol (ST) emulsion film. The study systematically evaluated the effects of different concentrations of TP (0–6 wt.%) on the structure, physicochemical properties, antioxidant activity, and antibacterial activity of ST films. The results showed that the physical properties, such as tensile strength and elongation at break, of the films increased significantly with the addition of TP, and the antioxidant and antibacterial activity also increased with the increase in TP concentration. When TP concentration was 2.5 wt.%, the barrier properties of the film (ST-2.5) significantly improved (p < 0.05), while water content and water solubility decreased. The Fourier transform infrared spectroscopy, scanning electron microscopy, and thermogravimetric analysis results showed that the structure of ST films became tighter at this point. The addition of TP also affected the sensory properties of ST films, such as with an increase in the opacity of the film. Compared with the control, the light transmittance of ST-6.0 decreased by 23.68% at a wavelength of 600 nm, indicating a significant reduction in film transparency. Moreover, the biodegradability test showed that ST films have good degradability. Therefore, the ST film, as a functional edible film, has broad application prospects in the food packaging industry. Full article

The presence of asphaltene, especially in heavy crude oil, causes difficulties in the de-watering/desalting process, which is the initial step of crude oil pretreatment. This study investigates the effect of asphaltenes on the stability of crude oil emulsions using a simulated oil system composed of toluene and n-heptane. It was found that asphaltenes behave like conventional surfactants, adsorbing at the oil–water interface and reducing interfacial tension. The critical aggregation concentration (CAC) of W/O emulsions formed from a toluene and n-heptane mixture (7:3 volume ratio) was found to be 0.05 g/L. When the asphaltene concentration was greater than CAC, the asphaltene aggregated into clusters, forming a viscoelastic interface film that enhanced the strength of the emulsion droplets. At an asphaltene concentration of 0.01 g/L, the storage modulus (G′) and loss modulus (G″) were 1.12 Pa·s and 8.94 Pa·s, respectively. The storage modulus G′ was less than the loss modulus G″, indicating that the viscoelastic nature of the emulsion, and both the G′ and G″ of the emulsions increased with the increasing asphaltene concentration. When the concentration reached 11 g/L, G′ and G″ were 1033 Pa·s and 416 Pa·s, respectively, with G′ exceeding G″, indicating that the emulsion became more stable. Moreover, increasing the solvent aromaticity led to a rise in the CAC of asphaltene, which was favorable for breaking emulsions. The findings imply that reducing the asphaltene content at the interfaces of oil–water by adding an aromatic solvent or blending with light crude oil is a feasible way to break the emulsion and further dewater and desalt. Full article

The aim of this study was to compare the effect of increasing concentrations (0, 1, 2, 4%) of sea buckthorn oil (SBO) on the structural, physicochemical, release, and antioxidant properties of glycerol-plasticized sodium casein (NaCAS) and gelatin (GEL) films. Ultrasonic treatment ensured effective homogenization of SBO in both types of emulsions, resulting in yellow-tinted semi-opaque films with relatively low micro-roughness. Generally, GEL films demonstrated lower UV barrier properties and solubility but exhibited higher compactness, crystallinity, transparency, surface hydrophobicity, oxygen barrier performance, strength, and antiradical activity compared to their NaCAS-based counterparts. In a concentration-dependent manner, SBO decreased the solubility and water absorption of the gelatin-based film and enhanced its oxygen permeability. Conversely, SBO improved the water vapor barrier properties of both films in a concentration-independent manner. At the highest SBO concentration, the tensile strength of NaCAS- and GEL-based films decreased by 27% and 20%, respectively, while their antiradical activity increased by 9.3× and 4.3× (based on the time required for the half-neutralization of 2,2-diphenyl-1-picrylhydrazyl radicals). Migration studies showed that at the lowest concentration, SBO was released (into 95% ethanol) approximately 2× faster from the GEL-based film than from the NaCAS film, whereas at higher concentrations, the trend reversed. Full article

Recent advancements in polymer materials have enabled the synthesis of bio-based monomers from renewable resources, promoting sustainable alternatives to fossil-based materials. This study presents a novel zwitterionic surfactant, SF, derived from 10-undecenoic acid obtained from castor oil through a four-step reaction, achieving a yield of 78%. SF has a critical micelle concentration (CMC) of 1235 mg/L, slightly higher than the commercial anionic surfactant Rhodacal DS-4 (sodium dodecyl benzene sulfonate), and effectively stabilizes monomer droplets, leading to excellent conversion and stable latex formation. The zwitterionic groups in SF enhance adhesion to hydrophilic substrates (glass, stainless steel, and skin). Films produced with SF exhibit outstanding water resistance, with only 18.48% water uptake after 1800 min, compared to 81% for the control using Rhodacal DS-4. Notably, SF maintains low water uptake across various concentrations, minimizing water penetration. Thus, the synthesized SF demonstrates improved adhesive properties and excellent water resistance in emulsion polymerization applications, highlighting its potential as a sustainable, high-performance alternative to petrochemical surfactants. Full article

The protein transition motivates the use of plant proteins, but their application in food emulsions is challenging, especially when high concentrations of oil and salt are needed for formulation and sensory properties. In the present work, we connect the iso-electric point of two potato protein isolates (patatin-rich, POPI-200; protease inhibitor-rich, POPI-300) and a faba protein isolate (FPI) to the behavior in the bulk phase and at the interface, and relate this to the physical stability of 45 wt% oil-in-water (O/W) emulsions in the presence of NaCl at pH 4.0–7.0. In the absence of NaCl, a higher bulk viscosity was found at the iso-electric point (IEP), especially for the FPI. In the presence of NaCl, the viscosity of the POPI-200 solutions was highest, followed by POPI-300, and that of the FPI was lowest, irrespective of the pH. Both POPIs showed faster initial adsorption at the O/W interface in the absence of NaCl, and formed a more elastic layer compared to the FPI. For all proteins, salt addition leads to less elastic films. Interestingly, the interfaces were more elastic at a pH close to the IEP of the protein in the presence of NaCl. Both POPI-stabilized emulsions showed higher stability (smaller size and less oiling off) than the FPI-stabilized emulsions, which makes potato proteins relevant for food emulsion product formulation, even under high salt conditions. Full article