Stabilization of Pickering emulsion using tragacanth nanoparticles produced by a combination of ultrasonic and anti-solvent methods

Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan

In this study, the whey protein concentrate and xanthan gum complex obtained by specific pH treatment, along with κ-carrageenan (KC), were used to encapsulate Lactobacillus acidophilus JYLA-191 in an emulsion gel system. The effects of crosslinking and KC concentration on the visual characteristics, stability, mechanical properties, and formation mechanism of emulsion gels were investigated. The results of optical imaging, particle size distribution, and rheology exhibited that with the addition of crosslinking agents, denser and more homogeneous emulsion gels were formed, along with a relative decrease in the droplet size and a gradual increase in viscosity. Especially when the concentration of citric acid (CA) was 0.09 wt%, KC was 0.8 wt%, and K+ was present in the system, the double-network emulsion gel was stable at high temperatures and in freezing environments, and the swelling ratio was the lowest (9.41%). Gastrointestinal tract digestive treatments and pasteurization revealed that the probiotics encapsulated in the double-network emulsion gel had a higher survival rate, which was attributed to the synergistic cross-linking of CA and K+ biopolymers to construct the emulsion gels. Overall, this study highlights the potential of emulsion gels to maintain probiotic vitality and provides valuable insights for developing inventive functional foods.

Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives

Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.

Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil-water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions

Generally, whey protein concentrate (WPC) undergoes high-temperature denaturation and aggregation, which reduces its emulsifying properties and is not conducive to as an emulsifier to maintain the thermal stability of emulsions. In this study, dynamic high-pressure microfluidization technology (DHPM) combined with TGase (TG) cross-linking was applied to prepare DHPM-TG-WPC, and the thermal stabilization mechanism of nanoemulsions prepared with DHPM-TG-WPC was explored. Results showed DHPM treatment could promote the formation of TG-crosslinked WPC polymers. Compared to WPC, the free sulfhydryl and free amino group content of DHPM-TG-WPC was significantly decreased (P < 0.05), the surface hydrophobicity and interfacial tension of DHPM-TG-WPC were increased by 45.23 % and 62.34 %, respectively. And its emulsifying stability index and interface protein adsorption was significantly enhanced (P < 0.05). Furthermore, compared to WPC, DHPM-WPC and TG-WPC, DHPM-TG-WPC-stabilized nanoemulsions showed the best 15 days of storage stability after thermal sterilization. This study provides a theoretical basis for the application of modified-WPC emulsion.