Food emulsions and foams: Stabilization by particles

3D printing of Pickering emulsions, Pickering foams and capillary suspensions - A review of stabilization, rheology and applications

Pickering emulsions and foams as well as capillary suspensions are becoming increasingly more popular as inks for 3D printing. However, a lack of understanding of the bulk rheological properties needed for their application in 3D printing is potentially stifling growth in the area, hence the timeliness of this review. Herein, we review the stability and bulk rheology of these materials as well as the applications of their 3D-printed products. By highlighting how the bulk rheology is tuned, and specifically the inks storage modulus, yield stress and critical balance between the two, we present a rheological performance map showing regions where good prints and slumps are observed thus providing clear guidance for future ink formulations. To further advance this field, we also suggest standard experimental protocols for characterizing the bulk rheology of the three types of ink: capillary suspension, Pickering emulsion and Pickering foam for 3D printing by direct ink writing.

A crystal engineering approach for rational design of curcumin crystals for Pickering stabilization of emulsions

Emulsions stabilized via Pickering particles are becoming more and more popular due to their high stability and biocompatibility. Hence, developing new ways to produce effective Pickering particles is essential. In this work, we present a crystal engineering approach to obtain precise control over particle properties such as size, shape, and crystal structure, which may affect wettability and surface chemistry. A highly reproducible synthesis method via anti-solvent crystallization was developed to produce sub-micron sized curcumin crystals of the metastable form III, to be used as Pickering stabilizers. The produced crystals presented a clear hydrophobic nature, which was demonstrated by their preference to stabilize water-in-oil (W/O) emulsions. A comprehensive experimental and computational characterization of curcumin crystals was performed to rationalize their hydrophobic nature. Analytical techniques including Raman spectroscopy, powder X-ray diffraction (PXRD), Solid-State Nuclear Magnetic Resonance (SSNMR), scanning electron microscopy (SEM), Differential Scanning Calorimetry (DSC), confocal fluorescence microscopy and contact angle measurements were used to characterize curcumin particles in terms of shape, size and interfacial activity. The attachment energy model was instead applied to study relevant surface features of curcumin crystals, such as topology and facet-specific surface chemistry. This work contributes to the understanding of the effect of crystal properties on the mechanism of Pickering stabilization, and paves the way for the formulation of innovative products in fields ranging from pharmaceuticals to food science.

Amphiphilic Nanogels as Versatile Stabilizers for Pickering Emulsions

Pickering emulsions (PEs) are stabilized by particles at the water/oil interface and exhibit superior long-term stability compared to emulsions with molecular surfactants. Among colloidal stabilizers, nano/microgels facilitate emulsification and can introduce stimuli responsiveness. While increasing their hydrophobicity is connected to phase inversion from oil-in-water (O/W) to water-in-oil (W/O) emulsions, a predictive model to relate this phase inversion to the molecular structure of the nano/microgel network remains missing. Addressing this challenge, we developed a library of amphiphilic nanogels (ANGs) that enable adjusting their hydrophobicity while maintaining similar colloidal structures. This enabled us to systematically investigate the influence of network hydrophobicity on emulsion stabilization. We found that W/O emulsions are preferred with increasing ANG hydrophobicity, oil polarity, and oil/water ratio. For nonpolar oils, increasing emulsification temperature enabled the formation of W/O PEs that are metastable at room temperature. We connected this behavior to interfacial ANG adsorption kinetics and quantified ANG deformation and swelling in both phases via atomic force microscopy. Importantly, we developed a quantitative method to predict phase inversion by the difference in Flory-Huggins parameters between ANGs with water and oil (χwater - χoil). Overall, this study provides crucial structure-property relations to assist the design of nano/microgels for advanced PEs.

Unveiling the organic nature of phosphogypsum foam: Insights into formation dynamics, pollution load, and contribution to marine pollution in the Southern Mediterranean Sea

The foamability of dissolved phosphogypsum from the phosphate fertilizer factories of Gabes (SE Tunisia) is a spectacular phenomenon that has not yet been thoroughly studied. The main objective of this research was to investigate the organic properties of phosphogypsum foam (PGF) to understand its formation process, determine the origin of its enhanced radiochemical contaminants load, and identify its role in pollutants dispersion in marine environment of the Southern Mediterranean Sea. This study identified PGF as an unnatural, surfactant-stabilized, and ephemeral aqueous foam. PGF-forming process comprises three main steps: (i) formation (through phosphogypsum dissolution), (ii) stabilization (facilitated by organic surfactants and gypsum crystals), and (iii) destabilization (geochemical (involving the dissolution of the PGF skeleton gypsum) and/or mechanical (influenced by wind and wave action)). The amphiphilic nature of PGF organic matter and the presence of specific organic groups are responsible for its high toxic contaminants load. PGF contributes, through its elevated pollutants content and its ability to migrate far from its source, to the marine dispersion of industrial toxic radiochemical contaminants. It is therefore recommended to mitigate the environmental and health risks associated with PGF, including banning the discharge of untreated phosphogypsum and other industrial wastes into the coastal environment of Gabes.

Effect of Rice Bran Protein on the Foaming Properties and Foaming Characteristics of Rice Bran Protein-Sodium Caseinate and Rice Bran Protein Nanoparticles-Sodium Caseinate

Rice bran, a byproduct of rice milling, comprises 12-14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied. In this study, a composite protein system composed of rice bran protein (RBP)-sodium caseinate (NaCas) and rice bran protein nanoparticles (RBPNs)-sodium caseinate (NaCas) was investigated. The results showed that the synergistic effect of RBP and NaCas increased the foaming stability of the composite solution up to 83.77 ± 2.75%. Moreover, the foaming capacity and foaming stability of the RBPNs-NaCas composite solution were up to 177.50 ± 3.53% and 80.28 ± 0.39%, respectively. The physicochemical properties results revealed that the particle size volume peaks of RBP-NaCas and RBPNs-NaCas were mainly concentrated at 55.7 nm and 197.1 nm, and RBPNs-NaCas showed a wider single peak particle size distribution. The ζ-potential values of RBP-NaCas and RBPNs-NaCas were changed to -35.5 ± 0.07 mV and -27.2 ± 0.28 mV after complexation. The apparent viscosity and consistency factor of RBP-NaCas decreased by 31.1% compared to RBP, while RBPNs-NaCas displayed similar parameters to the single proteins. The interfacial rheological test showed that RBP and RBPNs can significantly improve the interfacial properties of NaCas by enhancing the interfacial interaction and the interfacial viscoelastic modulus of composite proteins, which is conducive to the stability of the foam system. The outcome of the study provided a theoretical basis for RBP and RBPNs to partially replace NaCas in the processing of foamed food.

Synthesis of homologous series of surfactants from renewable resources, structure-properties relationship, surface active performance, evaluation of their antimicrobial and anticancer potentialities

Sugar esters display surface-active properties, wetting, emulsifying, and other physicochemical phenomena following their amphipathic nature and recognize distinct biological activity. The development of nutritional pharmaceuticals and other applications remains of great interest. Herein, three novel homologous series of several N-mono-fatty acyl amino acid glucosyl esters were synthesized, and their physicochemical properties and biological activities were evaluated. The design and preparation of these esters were chemically performed via the reaction of glucose with different fatty acyl amino acids as renewable starting materials, with the suggestion that they would acquire functional characteristics superior and competitive to certain conventional surfactants. The synthesized products are characterized using FTIR, 1H-NMR, and 13C-NMR spectroscopy. Further, their physicochemical properties, such as HLB, CMC, Γmax, γCMC, and Amin, were determined. Additionally, their antimicrobial and anticancer efficiency were assessed. The results indicate that the esters' molecular structure, including the acyl chain length and the type of amino acid, significantly influences their properties. The measured HLB ranged from 8.84 to 12.27, suggesting their use as oil/water emulsifiers, wetting, and cleansing agents. All esters demonstrate promising surface-active characteristics, with moderate to high foam production with good stability. Notably, compounds 6-O-(N-dodecanoyl, tetradecanoyl cysteine)-glucopyranose (34, 35), respectively and 6-O-(N-12-hydroxy-9-octadecenoyl cysteine)-glucopyranose (38) display superior foamability. Wetting efficiency increased with decreasing the chain length of the acyl group. The storage results reveal that increasing the fatty acyl hydrophobe length enhances the derived emulsion's stability for up to 63 days. Particularly, including cysteine in these glucosyl esters improves wetting, foaming, and emulsifying potentialities. Furthermore, the esters exhibit antibacterial activity against several tested Gram-positive and Gram-negative bacteria and fungi. On the other hand, they show significant antiproliferative effects on some liver tumor cell lines. For instance, compounds 6-O-(N-12-hydroxy-9-octadecenoylglycine)-glucopyranose (28), 6-O-(N-dodecanoyl, hexadecanoyl, 9-octadecenoyl and 12-hydroxy-9-octadecenoylvaline)- glucopyranose (29, 31, 32 and 33), respectively in addition to the dodecanoyl, hexadecanoyl, 9-octadecenoyl and 12-hydroxy-9-octadecenoyl cysteine glucopyranose (34, 36, 37 and 38), respectively significantly inhibit the examined cancer cells.

Konjac glucomannan-based highly antibacterial active films loaded with thyme essential oil through bacterial cellulose nanofibers/Ag nanoparticles stabilized Pickering emulsions

The aim of this study was to develop novel konjac glucomannan (KGM)-based highly antibacterial active films, where five types of films were prepared and compared. The microstructure results showed that KGM-based films loaded with thyme essential oil (TEO) through bacterial cellulose nanofibers/Ag nanoparticles (BCNs/Ag nanoparticles) stabilized Pickering emulsions (Type V films) displayed the smoothest surface and the most evenly dispersed TEO droplets as compared with the other four types of films. Moreover, Type V films showed the highest contact angle value (86.28°), the best thermal stability and mechanical properties. Furthermore, Type V films presented the highest total phenol content (13.23 mg gallic acid equivalent/g film) and the best antioxidant activity (33.96 %) as well as the best sustained-release property, thus showing the best antibacterial activity, which was probably due to that BCNs/Ag nanoparticles and TEO displayed a synergistic effect to some extent. Consequently, Type V film-forming solutions were used as coatings for tangerines. The results showed that the tangerines treated with Type V coatings displayed excellent fresh-keeping properties. Therefore, the coatings, KGM-based film-forming solutions loaded with TEO through BCNs/Ag nanoparticles stabilized Pickering emulsions, have great potential for the preservation of fruits and vegetables.

All-natural polysaccharide and protein complex nanoparticles from Clitocybe squamulosa as unique Pickering stabilizers for oil-in-water emulsions

This study aimed to develop novel nanoparticles that can serve as an excellent oil-in-water (O/W) Pickering stabilizer. The polysaccharide-protein complex nanoparticles (PPCNs-20 and PPCNs-40) were prepared at different ultrasonication amplitudes (20 % and 40 %, respectively) from the polysaccharide-protein complexes (PPCs) which were extracted from the residue of Clitocybe squamulose. Compared with PPCs and PPCNs-20, the PPCNs-40 exhibited dispersed blade and rod shape, smaller average size, and larger zeta potential, which indicated significant potential in O/W Pickering emulsion stabilizers. Subsequently, PPCNs-40 stabilized Pickering emulsions were characterized at different concentrations, pHs, and oil phase contents. The average size, micromorphology, rheological properties, and storage stability of the emulsions were improved as the concentration of PPCNs-40, the ratio of the soybean oil phase and pH value increased. Pickering emulsions showed the best stability when the concentration of PPCNs-40 was 3 wt%, and the soybean oil fraction was 30 % under both neutral and alkaline conditions. The emulsions demonstrated shear thinning and gelation behavior. These findings have implications for the use of eco-friendly nanoparticles as stabilizers for Pickering emulsions and provide strategies for increasing the added value of C. squamulosa.

Recent advances in nanomaterial-stabilized pickering foam: Mechanism, classification, properties, and applications

Pickering foam is a type of foam stabilized by solid particles known as Pickering stabilizers. These solid stabilizers adsorb at the liquid-gas interface, providing superior stability to the foam. Because of its high stability, controllability, versatility, and minimal environmental impact, nanomaterial-stabilized Pickering foam has opened up new possibilities and development prospects for foam applications. This review provides an overview of the current state of development of Pickering foam stabilized by a wide range of nanomaterials, including cellulose nanomaterials, chitin nanomaterials, silica nanoparticles, protein nanoparticles, clay mineral, carbon nanotubes, calcium carbonate nanoparticles, MXene, and graphene oxide nanosheets. Particularly, the preparation and surface modification methods of various nanoparticles, the fundamental properties of nanomaterial-stabilized Pickering foam, and the synergistic effects between nanoparticles and surfactants, functional polymers, and other additives are systematically introduced. In addition, the latest progress in the application of nanomaterial-stabilized Pickering foam in the oil industry, food industry, porous functional material, and foam flotation field is highlighted. Finally, the future prospects of nanomaterial-stabilized Pickering foam in different fields, along with directions for further research and development directions, are outlined.

Cosmetically Approved Short-Chain Alcohol/Triethyl Citrate/Water Surfactant-Free Microemulsions and Potential Application to Transdermal Penetration of α-Arbutin

Surfactant-free microemulsions (SFMEs) exhibited remarkable advantages and potential, attributed to their similarity to traditional surfactant-based microemulsions and the absence of surfactants. Herein, a novel SFME was developed utilizing cosmetically approved materials, such as short-chain alcohol as an amphi-solvent, triethyl citrate (TEC) as the nonpolar phase, and water as the polar phase. 1,2-Pentanediol (PtDO)/TEC/water combination can form the largest monophasic zone, accounting for ∼74% of the total phase diagram area, due to an optimal hydrophilic (water)-lipophilic (TEC) balance. Comparable to surfactant-based microemulsion, PtDO/TEC/water SFME can also be categorized into three types: water-in-oil, discontinuous, and oil-in-water. As TEC or water is increased, or PtDO is decreased, the nanoaggregates in PtDO/TEC/water SFME grow from <5 nm to tens of nanometers. The addition of α-arbutin (ABN) does not disrupt PtDO/TEC/water SFME, but rather enhances its formation, resulting in a larger monophasic area and consistent size (2.8-3.8 nm) through participating in interface assembly. Furthermore, ABN-loaded PtDO/TEC/water SFME exhibits remarkable resistance to dilution, exceptional stability, and minimal irritation. Notably, PtDO/TEC/water SFME significantly boosts ABN's solubility in water by 2 times, its percutaneous penetration rate by 3-4 times, and enables a slow-release DPPH• radical scavenging effect. This SFME serves as a safe and cosmetically suitable nanoplatform for the delivery of bioactive substances.

Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels

Oil bodies (OBs) are naturally occurring pre-emulsified oil droplets that have broad application prospects in emulsions and gels. The main purpose of this research was to examine the impact of the OB content on the structure and functional aspects of acid-mediated soy protein isolate (SPI) gel filled with OBs. The results indicated that the peanut oil body (POBs) content significantly affected the water holding capacity of the gel. The rheological and textural analyses showed that POBs reduced the gel strength and hardness. The scanning electron and confocal laser scanning microscopy analyses revealed that POBs aggregated during gel formation and reduced the gel network density. The Fourier transform infrared spectrum (FTIR) analysis demonstrated that POBs participated in protein gels through hydrogen bonds, steric hindrance and hydrophobic interactions. Therefore, OBs served as inactive filler in the acid-mediated protein gel, replaced traditional oils and provided alternative ingredients for the development of new emulsion-filled gels.

Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

At present, there have been many research articles reporting that plant-based protein Pickering particles from different sources are used to stabilize Pickering emulsions, but the reports of corresponding review articles are still far from sufficient. This study focuses on the research hotspots and related progress on plant-based protein Pickering particles in the past five years. First, the article describes the mechanism by which Pickering emulsions are stabilized by different types of plant-based protein Pickering particles. Then, the extraction, preparation, and modification methods of various plant-based protein Pickering particles are highlighted to provide a reference for the development of greener and more efficient plant-based protein Pickering particles. The article also introduces some of the most promising applications of Pickering emulsions stabilized by plant-based protein Pickering particles in the food field. Finally, the paper also discusses the potential applications and challenges of plant-based protein Pickering particles in the food industry.

Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication

The primary significance of this work is that the commercial yeast proteins particles were successfully used to characterize the high internal phase Pickering emulsions (HIPPEs). The different sonication time (0,3,7,11,15 min) was used to modulate the structure and interface characteristics of yeast proteins (YPs) that as Pickering particles. Immediately afterward, the influence of YPs particles prepared at different sonication time on the rheological behavior and coalescence mechanism of HIPPEs was investigated. The results indicate that the YPs sonicated for 7 min exhibited a more relaxed molecular structures and conformation, the smallest particle size, the highest H0 and optimal amphiphilicity (the three-phase contact (θ) was 88.91°). The transition from extended to compact conformations of YPs occurred when the sonication time exceeded 7 min, resulting in an augmentation of size of YPs particles, a reduction in surface hydrophobicity (H0), and an elevation in hydrophilicity. The HIPPEs stabilized by YPs particles sonicated for 7 min exhibited the highest adsorption interface protein percentage and a more homogeneous three-dimensional (3D) protein network, resulting in the smallest droplet size and the highest storage (G'). The HIPPEs sample that stabilized by YPs particles sonicated for 15 min showed the lowest adsorption protein percentage. This caused a reduction in the thickness of its interface protein layer and an enlargement in the droplet diameter (D [3,2]). It was prone to droplet coalescence according to the equation used to evaluate the coalescence probability of droplets (Eq (2)). And the non-adsorbed YPs particles form larger aggregation structures in the continuous phase and act as "structural agents" in 3D protein network. Therefore, mechanistically, the interface protein layer formed by YPs particles sonicated 7 min contributed more to HIPPEs stability. Whereas the "structural agents" contributed more to HIPPEs stability when the sonication time exceeded 7 min. The present results shed important new light on the application of commercial YPs in the functional food fields, acting as an available and effective alternative protein.

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may significantly affect the absorption and metabolism of its bioactive components. Hence, flaxseed was subjected to various processing methods including microwaving treatment, microwave-coupled dry milling, microwave-coupled wet milling, and high-pressure homogenization. In vitro digestion experiments were conducted to assess the impact of these processing techniques on the potential gastrointestinal fate of flaxseed oil. Even though more lipids were released by the flaxseed at the beginning of digestion after it was microwaved and dry-milled, the full digestion of flaxseed oil was still restricted in the intestine. In contrast, oil droplets were more evenly distributed in wet-milled flaxseed milk, and there was a greater release of fatty acids during simulated digestion (7.33 ± 0.21 μmol/mL). Interestingly, wet-milled flaxseed milk showed higher oxidative stability compared with flaxseed powder during digestion despite the larger specific surface area of its oil droplets. This study might provide insight into the choice of flaxseed processing technology for better nutrient delivery efficiency.

Characterization, interfacial rheology, and storage stability of Pickering emulsions stabilized by complex of whey protein isolate fiber and zein derived from micro-endosperm maize

In present study, we characterized the formation, interfacial rheology, and storage stability of emulsions stabilized by microendosperm maize-derived zein (M-Zein)/whey protein isolate fiber (WPIF) nanoparticles. Microendosperm maize is a newly developed, oleic acid-rich oilseed resource. Recent research has shown that M-Zein possesses unique hydrophobic properties. Combining it with WPIF may enhance its performance as a stabilizer. Optimization of weight ratios for M-Zein/WPIF composites, guided by particle size analysis, fluorescence spectroscopy, three-phase contact angle (θ), and interfacial rheological analysis, revealed that a 4: 6 mass ratio at pH 7 yielded favorable wettability (θ = 91.2°). Interfacial rheology analysis showed that the combination of WPIF reduced M-Zein's interfacial tension to 7.2 mN/m and 36.7 mN/m at oil-water and air-water interfaces, respectively. The M-Zein/WPIF complex exhibited an elastic protein layer at the oil-water interface. Further investigations into nanoparticle concentration, oil phase volume, and pH revealed that emulsions containing 3 % nanoparticles (w/w), 50 % oil phase volume, and pH 7 showed the best storage stability. This research highlights the development of M-Zein/WPIF composited nanoparticles with superior storage stability and interfacial rheology. Additionally, it introduces a novel application for M-Zein, which elevates the value proposition of microendosperm maize.

Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum

The aim of this work was to determine rheological and disperse characteristics and stability of oil-in-water emulsions stabilized by soy protein isolate (SPI) and xanthan gum (XG), as natural components. The effects of their combination on emulsion stabilization have not been investigated yet. The existence of interactions between the two macromolecules were indicated by the influence of XG on SPI surface hydrophobicity and surface tension values. Increase in SPI concentration from 1 to 3 % shift of distribution curves towards smaller particle size, while the opposite effects of further increase of SPI was obtained. The emulsions stabilized by SPI showed shear-thinning flow behavior, which changed to thixotropic at 5 % of SPI concentration. The presence of XG in emulsions at low concentrations did not affect the size distribution of the droplets, while at 0.1 % of XG Sauter mean diameter value raised and distribution curves were shifted towards a higher particle size. The presence of XG at higher concentration resulted in thixotropic flow behavior of emulsions. Also, increase in XG concentration led to the increase in consistency index and extent of non-Newtonian behavior of emulsions and enhanced the influence of the elastic modulus and creaming stability of the systems.

Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties

The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.

Evaluation of Interfacial Structure of Self-Assembled Nanoparticle Layers: Use of Standard Deviation between Calculated and Experimental Drop Profiles as a Novel Method

The self-assembly of nanoparticles (NPs) at interfaces is currently a topic of increasing interest due to numerous applications in food technology, pharmaceuticals, cosmetology, and oil recovery. It is possible to create tunable interfacial structures with desired characteristics using tailored nanoparticles that can be precisely controlled with respect to shape, size, and surface chemistry. To address these functionalities, it is essential to develop techniques to study the properties of the underlying structure. In this work, we propose an experimental approach utilizing the standard deviation of drop profiles calculated by the Laplace equation from experimental drop profiles (STD), as an alternative to the Langmuir trough or precise microscopic methods, to detect the initiation of closely packed conditions and the collapse of the adsorbed layers of CTAB-nanosilica complexes. The experiments consist of dynamic surface/interfacial tension measurements using drop profile analysis tensiometry (PAT) and large-amplitude drop surface area compression/expansion cycles. The results demonstrate significant changes in STD values at the onset of the closely packed state of nanoparticle-surfactant complexes and the monolayer collapse. The STD trend was explained in detail and shown to be a powerful tool for analyzing the adsorption and interfacial structuring of nanoparticles. Different collapse mechanisms were reported for NP monolayers at the liquid/liquid and air/liquid interfaces. We show that the interfacial tension (IFT) is solely dependent on the extent of interfacial coverage by nanoparticles, while the surfactants regulate only the hydrophobicity of the self-assembled complexes. Also, the irreversible adsorption of nanoparticles and the increasing number of adsorbed complexes after the collapse were observed by performing consecutive drop surface compression/expansion cycles. In addition to a qualitative characterization of adsorption layers, the potential of a quantitative calculation of the parameter STD such as the number of adsorbed nanoparticles at the interface and the distance between them at different states of the interfacial layer was discussed.

Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties

This research supplied a "cleaner-production" way to produce "clean-label" quinoa starch-based Pickering emulsifier with excellent emulsifying properties. The effects of dry ball-milling time and speed on the multi-scale structures and emulsifying properties of quinoa starch were studied. With increasing ball-milling time and speed, particle size first decreased and then increased, the crystallinity, lamellar structure and short-range ordered structure gradually decreased, and contact angle gradually increased. The increased contact angle might be related to the increased oil absorption properties and the decreased water content. The emulsification properties of ball-milled quinoa starch (BMQS)-based Pickering emulsions increased with the increase in ball-milling time and speed, and the emulsions of BMQS-4 h, 6 h, 8 h, and 600 r reached the full emulsification state. After 120 days' storage, the oil droplets of BMQS-2 h (BMQS-400 r) deformed, the oil droplets increased, and the emulsification index decreased. The emulsification index and the oil droplets of BMQS-4 h, 6 h, 8 h and 600 r-based emulsions did not show obvious changes after storage, indicating the good emulsifying stability of these BMQS-based emulsions, which might be because that the relatively larger amount of starch particles that dispersed in the voids among the oil droplets could act as stronger network skeletons for the emulsion gel. This Pickering emulsifier was easily and highly efficiently produced and low-cost, having great potential to be used in the food, cosmetic and pharmaceutical industries.

Oppositely charged surfactants and nanoparticles at the air-water interface: Influence of surfactant to nanoparticle ratio

HYPOTHESIS

The interactions between oppositely charged nanoparticles and surfactants can significantly influence the interfacial properties of the system. Traditionally, in the study of such systems, the nanoparticle concentration is varied while the surfactant concentration is kept constant, or vice versa. However, we believe that a defined variation of both components' concentration is necessary to accurately assess their effects on the interfacial properties of the system. We argue that the effect of nanoparticle-surfactant complexes can only be properly evaluated by keeping the surfactant to nanoparticle ratio constant.

EXPERIMENTS

Zeta potential, dynamic light scattering, high amplitude surface pressure and surface tension measurements are employed synergistically to characterize the interfacial properties of the nanoparticle-surfactant system. Interferometric experiments are performed to highlight the effect of surface concentration on the stability of thin liquid films.

FINDINGS

The interfacial properties of surfactant/nanoparticle mixtures are primarily determined by the surfactant/nanoparticle ratio. Below a certain ratio, free surfactant molecules are removed from the solution by the formation of surfactant-nanoparticle complexes. Surprisingly, even though the concentration and hydrophobicity of these complexes do not seem to have a noticeable impact on the surface tension, they do significantly affect the rheological properties of the interface. Above this ratio, free surfactant monomers and nanoparticle-surfactant complexes coexist and can co-adsorb at the interface, changing both the interfacial tension and the interfacial rheology, and thus, for example, the foamability and foam stability of the system.

pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior

Milk proteins are well known to produce aerated food due to the amphiphilicity. However, milk proteins are commonly added in blends for the desirable properties in food industry. In this study, the foaming properties of milk protein mixtures (MPM), a mixtures of whey protein isolated (WPI) and milk protein concentrate (MPC), was studied through foaming capacity (FC), foam stability (FS), and foam morphology at pH 3.0-9.0. Physiochemical, structural, surface properties, and Pearson correlation analysis were measured to gain insight into foaming behavior. Results indicated that MPM showed excellent FC (113.0-114.3 %) and FS (90.7-93.0 %) at pH 6.0-9.0, and foam displayed a smaller size and uniform distribution. MPM solutions showed smaller particles, higher solubility, and lower apparent viscosity at pH 6.0-9.0, which resulted in an increase in surface pressure and adsorption rate (Kdiff), facilitating more protein absorbed to interface. To further investigate structural changes, various spectral methods were used, in which the structure of MPM was changed with pH. Correlation analysis further suggests that Kdiff and solubility positively affect the formation of foam, while free sulfhydryl and β-sheet contributed to stabilizing foams. These findings provide valuable information on MPM as ingredients for aerated foods under acidic, neutral, and alkaline conditions.

Preparation of acid-responsive antibubbles from CaCO3-based Pickering emulsions

HYPOTHESIS

Hydrophobized fumed silica particles were previously reported for producing antibubbles that are quite stable in neutral as well as in acidic media. To produce acid-responsive antibubbles (e.g., for gastric drug delivery), the silica nanoparticles must be replaced by suitable particles, e.g., calcium carbonate (CaCO3), which can degrade at low pH to release the encapsulated drug.

EXPERIMENTS

Two variants of CaCO3-stabilized antibubbles were prepared (by using CaCO3 particles pre-coated with stearic acid, or by using native CaCO3 particles in combination with sodium stearoyl lactylate) and drug release was compared with classic antibubbles produced with hydrophobized fumed silica particles.

FINDINGS

CaCO3 particles (pre-coated with stearic acid) can be used to produce stable antibubbles, which provided an entrapment efficiency of a model drug (methylene blue, MB) of around 85%. A burst release of MB (∼60%) from the antibubbles was observed at pH 2 (i.e., the pH of the stomach), which was further increased to 80% during the next 30 min. On the contrary, at neutral pH, about 70% of the drug remained encapsulated for at least 2 h. We further demonstrated that the acidic conditions led to the desorption of CaCO3 particles from the air-liquid interface resulting in the destabilization of the antibubbles and the release of drug-containing cores.

Heat and shear stability of particle stabilised foams for application in gluten-free bread

Bread forms an integral part of the daily diet in many cultures worldwide. At the same time, a significant number of people try to avoid wheat-based products for either health reasons or due to personal preferences. The absence of a protein network in gluten free bread affects its structure, taste, texture and shelf-life. This paper suggests a technological solution to this issue that uses a pre-foamed mass of gluten free raw materials which is mixed with the bread's ingredients, then kneaded and baked to form a high quality gluten free bread. To survive the high shear stresses during kneading and temperature increase during baking, the foam requires exceptional stability. This stability was achieved through particle stabilisation of the bubble interfaces. Both of the tested foams (with and without particles) exhibited thermal stability up to 80 °C. However, resistance to shear stresses was higher in the particle stabilised foams. Of all the tested particles, linseed press cake and banana powder led to the best results. In conclusion, particle stabilised foams seem very well suited to applications in gluten free baked goods. Further application potential is seen for vegan foamed desserts.

Regulation of Interfacial Anchoring Orientation of Anisotropic Nanodumbbells

Nanoparticles exhibiting geometrical and chemical anisotropies hold promise for environmentally responsive materials with tunable mechanical properties. However, a comprehensive understanding of their interfacial behaviors remains elusive. In this paper, we control the interfacial anchoring orientation of polystyrene nanodumbbells by adjusting interparticle forces. The film nanostructure is characterized by the orientation angle analysis of individual dumbbells from cross-sectional EM data: dumbbells undergo orientation transitions from a distinctive horizontal bilayer to an isotropic anchoring when electrostatic repulsion is suppressed by either an ionic strength increase or surface amine-modification. This anchoring orientation influences the film's mechanical properties and foam stability, as investigated by a 2D isotherm and dark/bright-field microscopy measurements. Our findings highlight the potential for precise control of supra-colloidal structures by modulating particle alignment, paving the way for smart delivery systems.

Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion

The aim of this study is the effects of (+)-catechin (CC) covalent cross-linking (CCCI) (0.05-0.25 %, w/v) on the physicochemical properties, rheological properties, and oxidative stability of rice bran protein (RBP) emulsion. Analysis of particle size, ζ-potential, circular dichroism, fluorescence spectroscopy, surface hydrophobicity, and emulsifying properties demonstrated that a concentration of 0.15 % (w/v) CCCI facilitated protein structure unfolding, resulting in reduced particle size, enhanced electrostatic repulsion, and improved emulsion stability. Moreover, the covalent complexes of RBP-0.15 %CC (w/v) exhibited increased viscosity and shear stress, reflected by the highest G' and G″ values, ultimately enhancing the oxidative stability. Furthermore, analysis using atomic force microscopy and confocal laser scanning microscopy revealed that the RBP-0.15 %CC complexes exhibited the smallest particle size (164 nm) and displayed greater homogeneity. An increase in CC concentration to 0.25 % (w/v) resulted in a higher emulsion aggregation. The emulsions stabilized by CCCI exhibited superior rheological properties and enhanced oxidation stability compared to the control. In conclusion, an appropriate amount of CC can enhance the rheology and oxidation stability of the RBP emulsion, while CCCI treatment holds potential for expanding the utility of RBP in various applications.

Fabrication of carboxymethyl starch/xanthan gum combinations Pickering emulsion for protection and sustained release of pterostilbene

Carboxymethyl starch (CMS)/xanthan gum (XG) combinations with different ratios (CMS/XG: 1/1, 3/1, 5/1, 7/1, 9/1, w/w) were used as Pickering emulsion delivery systems to encapsulate pterostilbene (PTS) to improve its stability. The results showed that the Pickering emulsion prepared using CMS/XG combinations could effectively encapsulate PTS. When the mass ratio of CMS to XG was 1:1, the encapsulation efficiency reached 91.20 %. The spherical particles in the PTS emulsion were dissociated and homogenous. The results of backscattered light experiments and storage stability studies showed that the PTS emulsion system prepared using CMS/XG was uniform and stable, with no obvious phase separation or emulsion droplet coalescence. With an increase in the mass ratio of XG, the water distribution in the emulsion became more evenly distributed, and the aggregation of droplets was reduced. The PTS emulsion prepared using CMS/XG improved the storage retention percentage of PTS. The cumulative release of PTS in the simulated gastric fluid was significantly lower than that in simulated intestinal fluid. The Pickering emulsion prepared using CMS/XG combinations can be used as a delivery system for functional foods and help to develop an efficient and reliable release system for hydrophobic bioactive substances.

Ultrastable Emulsion Stabilized by the Konjac Glucomannan-Xanthan Gum Complex

Surfactant-free emulsions are currently gaining increased interest due to their technofunctional, health-promoting, economic, biocompatible, and sustainable characteristics. Herein, we report an ultrastable, surfactant-free emulsion stabilized by the konjac glucomannan (KGM)-xanthan gum (XG) complex. The results suggested that KGM-XG tended to adsorb onto the oil/water interface, causing a reduction in interfacial tension. The emulsion droplets were less than 1 μm in diameter and had a narrow size distribution. Using laser confocal microscopy and cryo-SEM, it was observed that KGM-XG generated a compact film on the surface of emulsion droplets while simultaneously constructing a three-dimensional network in the continuous phase. Both of these factors contributed to the stability of the emulsion. The present study presents a straightforward approach for producing highly stable emulsions stabilized by polysaccharides. These emulsions can be effectively utilized to enhance the water resistance of cellulose paper, which is extensively employed in the packaging industry.

Heterogeneous Dynamics of Sheared Particle-Laden Fluid Interfaces with Janus Particle Doping

The formation of particle clusters can substantially modify the dynamics and mechanical properties of suspensions in both two and three dimensions. While it has been well established that large network-spanning clusters increase the rigidity of particle systems, it is still unclear how the presence of localized nonpercolating clusters affects the dynamics and mechanical properties of particle suspensions. Here, we introduce self-assembled localized particle clusters at a fluid-fluid interface by mixing a fraction of Janus particles in a monolayer of homogeneous colloids. Each Janus particle binds to a few nearby homogeneous colloids, resulting in numerous small clusters uniformly distributed across the interface. Using a custom magnetic rod interfacial stress rheometer, we apply linear oscillatory shear to the particle-laden fluid interface. By analyzing the local affine deformation of particles from optical microscopy, we show that particles in localized clusters experience substantially lower shear-induced stretching than their neighbors outside clusters. We hypothesize that such heterogeneous dynamics induced by particle clusters increase the effective surface coverage of particles, which in turn enhances the shear moduli of the interface, as confirmed by direct interfacial rheological measurements. Our study illustrates the microscopic dynamics of small clusters in a shear flow and reveals their profound effects on the macroscopic rheology of particle-laden fluid interfaces. Our findings open an avenue for designing interfacial materials with improved mechanical properties via the control of formation of localized particle clusters.

Capillary detachment of a microparticle from a liquid-liquid interface

The attachment and detachment of microparticles at a liquid-liquid interface are common in many material systems, from Pickering emulsions and colloidal assemblies to capillary suspensions. Properties of these systems rely on how the particles interact with the liquid-liquid interface, including the detachment process. In this study, we simultaneously measure the capillary detachment force of a microparticle from a liquid-liquid interface and visualize the shape of the meniscus by combining colloidal probe microscopy and confocal microscopy. The capillary behavior is studied on both untreated (hydrophilic) and fluorinated (hydrophobic) glass microparticles. The measured force data show good agreement with theoretical calculations based on the extracted geometric parameters from confocal images of the capillary bridge. It is also evident that contact line pinning is an important aspect of detachment for both untreated and fluorinated particles.

Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.

Rational Design, Synthesis, and Characterization of a Solid Δ9-Tetrahydrocannabinol Nanoformulation Suitable for "Microdosing" Applications

Background: This article highlights the formulation of a solid Δ9-tetrahydrocannabinol (THC)-loaded ingestible prepared from pure THC distillate. Methods: A THC-containing ethanol-assisted cannabinoid nanoemulsion (EACNE) was created using a solvent displacement technique. Subsequently, the EACNE was converted to a solid powdery material while still retaining its THC potency, a format uniquely suited for "microdosing" applications. Results: EACNE had an average lipid droplet size of ∼190 nm, with a polydispersity index of 0.15, and an average droplet ζ potential of -49±10 mV. The nanoemulsion (NE) was colloidally stable for at least 6 weeks, with no meaningful change in cannabinoid potency over the experimental period, as determined by high-performance liquid chromatography analysis. The EACNE remained stable when subjected to physical stresses such as heat, freeze/thaw cycles, carbonation, dilution to beverage concentrations, high sucrose concentrations, and a pH range between 5 and 8. The microencapsulated EACNE demonstrated limited free-flowing behavior but was freely redispersible in water without any visible phase separation. Conclusions: We report the design, creation, and characterization of a THC NE generated without the use of specialized equipment, such as a microfluidizer or a high-pressure homogenizer. This emulsion could readily be converted to a water-redispersible powder. This embodiment is particularly suited for THC "microdosing," a practice that might decouple the health benefits of THC from its psychotropic effects.

The preparation of Diacylglycerol-rich soybean oil by acetylated modification of arachin nanoparticles for W/O Pickering emulsion system

Pickering emulsion catalytic system (PEC) stabilized by nanoparticles is an efficient catalytic platform. Herein, a high-performance PEC was constructed by acetylated modification of arachin nanoparticles (AAPs). The results showed the pI of arachin was decreased from pH 5.5 to pH 3.5. The surface hydrophobicity index was significantly increased (from 56.28 ± 4.23 to 120.77 ± 0.79) after acetylated modification. The three-phase contact angle of AAPs was 91.20 ± 0.98°. AAPs were used as lipase immobilization carriers to increase the activity of free lipase fabricating lipase-AAPs. The immobilization efficiency and activity of lipase-AAPs were 12.95 ± 0.03% and 1.74 ± 0.07 U/mg, respectively. Enzymatic reaction kinetics showed that V_m of lipase-AAPs was twice of free lipase. K_m was 1/5 of free lipase. The catalytic efficiency of PEC to prepare DAG was 2.36 times of biphasic catalytic system (BCS). This work provided a promising way to promote the efficiency of DAG preparation.

Quantification of polystyrene microsphere attachment probability at the oil‒water interface using a microfluidic platform

This study investigates the effects of interparticle interactions and wettability on the particle attachment efficacy to the oil‒water interface. Three types of PS particles with different surface functional groups were examined at varying salt concentrations and the number of particles injected into the interface. Based on the microfluidic method and the surface coverage measurement, we found that the two contributing factors significantly influenced particle attachment efficiency to the interface, while the wettability factor has a major contribution. This research contributes to the understanding of physicochemical aspects of particle assembly at fluid interfaces and can offer strategies for forming tailored structures with desired interfacial properties.

Frictional fluid instabilities shaped by viscous forces

Multiphase flows involving granular materials are complex and prone to pattern formation caused by competing mechanical and hydrodynamic interactions. Here we study the interplay between granular bulldozing and the stabilising effect of viscous pressure gradients in the invading fluid. Injection of aqueous solutions into layers of dry, hydrophobic grains represent a viscously stable scenario where we observe a transition from growth of a single frictional finger to simultaneous growth of multiple fingers as viscous forces are increased. The pattern is made more compact by the internal viscous pressure gradient, ultimately resulting in a fully stabilised front of frictional fingers advancing as a radial spoke pattern.

Redox-responsive microemulsion: Fabrication and application to curcumin encapsulation

HYPOTHESIS

Stimulus-responsive microemulsions have aroused significant attention because of their versatile and reversible switchability between stable and unstable states. However, most stimuli-responsive microemulsions are based on stimuli-responsive surfactants. We posit that the change in the hydrophilicity of a selenium-containing alcohol triggered by a mild redox reaction could also influence the stability of microemulsions and provide a new nanoplatform for the delivery of bioactive substances.

EXPERIMENTS

A selenium-containing diol (3,3'-selenobis(propan-1-ol), PSeP) was designed and used as a co-surfactant in a microemulsion with ethoxylated hydrogenated castor oil (HCO40), diethylene glycol monohexyl ether (DGME), 2-n-octyl-1-dodecanol (ODD) and water. The redox-induced transition in PSeP was characterized by ¹H NMR, ⁷⁷Se NMR, and MS. The redox-responsiveness of the ODD/HCO40/DGME/PSeP/water microemulsion was investigated through determination of a pseudo-ternary phase diagram, analysis by dynamic light scattering, and electrical conductivity, and its encapsulation performance was evaluated by determination of the solubility, stability, antioxidant activity, and skin penetrability of encapsulated curcumin.

FINDINGS

The redox conversion of PSeP enabled efficient switching of ODD/HCO40/DGME/PSeP/water microemulsions. Addition of oxidant (H₂O₂), oxidized PSeP into more hydrophilic PSeP-Ox (selenoxide), disrupting the emulsifying capacity of the combination of HCO40/DGME/PSeP, markedly reducing the monophasic microemulsion region in the phase diagram, and inducing phase separation in some formulations. Addition of reductant (N₂H₄·H₂O), reduced PSeP-Ox and restored the emulsifying capacity of the combination of HCO40/DGME/PSeP. In addition, PSeP-based microemulsions can significantly enhance the solubility in oil (by 23 times), stability, antioxidant capacity (DPPH∙ radical scavenging by 91.74 %), and skin penetrability of curcumin, showing clear potential for encapsulation and delivery of curcumin and other bioactive substances.

Controlled ibuprofen release from Pickering emulsions stabilized by pH-responsive cellulose-based nanofibrils

Pickering emulsions represent a promising avenue in the field of controlled drug delivery systems. Recently, cellulose nanofibers (CNFs) and chitosan nanofibers (ChNFs) have gained interest as eco-friendly stabilizers for Pickering emulsions, yet their application in pH-responsive drug delivery systems remains unexplored. However, the potential of these biopolymer complexes in formulating stable, pH-responsive emulsions for controlled drug release is of significant interest. Here, we show the development of a highly stable, pH-responsive fish oil-in-water Pickering emulsion stabilized by ChNF/CNF complexes, with optimal stability achieved at a 0.2 wt% ChNF concentration and an average emulsion particle size of approximately 4 μm. Our results demonstrate long-term stability (16 days of storage) for ChNF/CNF-stabilized emulsions, with the interfacial membrane's pH modulation facilitating controlled, sustained ibuprofen (IBU) release. Furthermore, we observed a remarkable release of approximately 95 % of the embedded IBU within the pH range of 5-9, while the drug loading and encapsulation efficiency of the drug-loaded microspheres reached their peak at a 1 % IBU dosage, with values of 1 % and 87 %, respectively. This study highlights the potential of using ChNF/CNF complexes in designing versatile, stable, and entirely renewable Pickering systems for controlled drug delivery, with potential applications in food and eco-friendly products.

Investigation of the Orientation and Assembly of Functionalized Microcubes at the Oil-Water Interface

The dependence of the preferred orientation of polystyrene microcubes on surface hydrophobicity at the water/hexadecane interface is reported. Similar to the water/air interfaces, the microcubes were shown to reside at the water/hexadecane interface with three distinct orientations: face-up, edge-up, and vertex-up. Concomitantly, ordered aggregates with flat plate, tilted linear, and close-packed hexagonal structures were formed, driven by capillary force. With increasing the hydrophobicity of five sides of the cubes, the preferential microcube orientation at the water/hexadecane interface changed sequentially from face-up to edge-up, to vertex-up, then back to edge-up, and to face-up. This dependence of the preferential microcube orientation on surface hydrophobicity at the water/hexadecane interface differs from that observed at the water/air interface, where the preferential orientation changed only from face-up to edge-up, then to vertex-up, as surface hydrophobicity increased. In addition, preformed microcube assemblies at the water/air interface could be dynamically reconfigured by replacing the air phase with hexadecane under stirring.

Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review

Mucilages are natural compounds consisting mainly of polysaccharides with complex chemical structures. Mucilages also contain uronic acids, proteins, lipids, and bioactive compounds. Because of their unique properties, mucilages are used in various industries, including food, cosmetics, and pharmaceuticals. Typically, commercial gums are composed only of polysaccharides, which increase their hydrophilicity and surface tension, reducing their emulsifying ability. As a result of the presence of proteins in combination with polysaccharides, mucilages possess unique emulsifying properties due to their ability to reduce surface tension. In recent years, various studies have been conducted on using mucilages as emulsifiers in classical and Pickering emulsions because of their unique emulsifying feature. Studies have shown that some mucilages, such as yellow mustard, mutamba, and flaxseed mucilages, have a higher emulsifying capacity than commercial gums. A synergistic effect has also been shown in some mucilages, such as Dioscorea opposita mucilage when combined with commercial gums. This review article investigates whether mucilages can be used as emulsifiers and what factors affect their emulsifying properties. A discussion of the challenges and prospects of using mucilages as emulsifiers is also presented in this review.

Capillary Assembly of Anisotropic Particles at Cylindrical Fluid-Fluid Interfaces

The unique behavior of colloids at liquid interfaces provides exciting opportunities for engineering the assembly of colloidal particles into functional materials. The deformable nature of fluid-fluid interfaces means that we can use the interfacial curvature, in addition to particle properties, to direct self-assembly. To this end, we use a finite element method (Surface Evolver) to study the self-assembly of rod-shaped particles adsorbed at a simple curved fluid-fluid interface formed by a sessile liquid drop with cylindrical geometry. Specifically, we study the self-assembly of single and multiple rods as a function of drop curvature and particle properties such as shape (ellipsoid, cylinder, and spherocylinder), contact angle, aspect ratio, and chemical heterogeneity (homogeneous and triblock patchy). We find that the curved interface allows us to effectively control the orientation of the rods, allowing us to achieve parallel, perpendicular, or novel obliquely orientations with respect to the cylindrical drop. In addition, by tuning particle properties to achieve parallel alignment of the rods, we show that the cylindrical drop geometry favors tip-to-tip assembly of the rods, not just for cylinders, but also for ellipsoids and triblock patchy rods. Finally, for triblock patchy rods with larger contact line undulations, we can achieve strong spatial confinement of the rods transverse to the cylindrical drop due to the capillary repulsion between the contact line undulations of the particle and the pinned contact lines of the sessile drop. Our capillary assembly method allows us to manipulate the configuration of single and multiple rod-like particles and therefore offers a facile strategy for organizing such particles into useful functional materials.

Fabrication porous adsorbents templated from aqueous foams using astragalus membranaceus and attapulgite as stabilizer for efficient removal of cationic dyes

The water-based foam stabilized by the natural surfactant applied in the fabrication of porous materials has attracted extensive attention, as the advantages of cleanness, convenience and low cost. Particularly, the development of a green preparation method has became the main research focus and frontier. In this work, a green liquid foam with high stability was prepared by synergistic stabilization of natural plant astragalus membranaceus (AMS) and attapulgite (APT), and then a novel porous material with sufficient hierarchical pore structure was templated from the foam via a simple free radical polymerization of acrylamide (AM). The characterization results revealed that the amphiphilic molecules from AMS adsorbed onto the water-air interface and formed a protective shell to prevent the bubble breakup, and APT gathered in the plateau border and formed a three-dimensional network structure, which greatly slowed down the drainage rate. The porous material polyacrylamide/astragalus membranaceus/attapulgite (PAM/AMS/APT) showed the excellent adsorption performance for cationic dyes of Methyl Violet (MV) and Methylene Blue (MB) in water, and the maximum adsorption capacity could reach to 709.13 and 703.30 mg/g, respectively. Furthermore, the polymer material enabled to regenerate and cycle via a convenient calcination process, and the adsorption capacity was still higher than 200 mg/g after five cycles. In short, this research provided a new idea for the green preparation of porous materials and the treatment of water pollution.

Lipid Droplets from Plants and Microalgae: Characteristics, Extractions, and Applications

Plant and algal LDs are gaining popularity as a promising non-chemical technology for the production of lipids and oils. In general, these organelles are composed of a neutral lipid core surrounded by a phospholipid monolayer and various surface-associated proteins. Many studies have shown that LDs are involved in numerous biological processes such as lipid trafficking and signaling, membrane remodeling, and intercellular organelle communications. To fully exploit the potential of LDs for scientific research and commercial applications, it is important to develop suitable extraction processes that preserve their properties and functions. However, research on LD extraction strategies is limited. This review first describes recent progress in understanding the characteristics of LDs, and then systematically introduces LD extraction strategies. Finally, the potential functions and applications of LDs in various fields are discussed. Overall, this review provides valuable insights into the properties and functions of LDs, as well as potential approaches for their extraction and utilization. It is hoped that these findings will inspire further research and innovation in the field of LD-based technology.

Facile solid-phase synthesis of starch-fatty acid complexes via mechanical activation for stabilizing curcumin-loaded Pickering emulsions

Starch-fatty acid complexes used as emulsifiers have caught great attention because of their renewability and excellent emulsifying property, the development of a simple and efficient synthesis method for the fabrication of starch-fatty acid complexes is still greatly challenging. Herein, the rice starch-fatty acid complexes (NRS-FA) were successfully prepared by mechanical activation method using different long chain fatty acids (myristic acid, palmitic acid, and stearic acid) and native rice starch (NRS) as the raw materials. The results showed that the prepared NRS-FA with a V-shaped crystalline structure exhibited a higher digestion resistance than NRS. Moreover, when the chain length of fatty acids increased from 14 to 18 carbons, the contact angle of the complexes was much closer to 90°, and the average particle size was smaller, deriving the better emulsifying property of NRS-FA18 complexes, which were suitable to be used as an emulsifier to stabilize curcumin-loaded Pickering emulsions. The results of storage stability and in vitro digestion showed that the curcumin retention could reach 79.4 % after 28 days of storage and 80.8 % of curcumin was retained in the system after simulated gastric digestion, showing good encapsulation and delivery performance of prepared Pickering emulsions, which attributed to the enhancement of the coverage of particles at the oil-water interface.

Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods

The consumption of edible insects can be anadvantageous alternative to the conventional food supply chain, which involves global water waste, land deficit, undernutrition, and starvation. Besides the nutritional aspects, insect proteins have demonstrated a wide range of functional properties such as foamability, emulsifying and gelling abilities. The protein content and amino acid profile of some insects have revealed a good nutritional value and interesting functional properties. However, it is crucial to comprehend how the protein quality is affected by insect feeding, drying, and defatting. There is a knowledge gap about the impact of industrial treatment, such as pH, ionic strength, and heat treatment, on insect proteins' functional properties. In this review, we have aimed to highlight the potential application of insect proteins as a nutritional source and their promising technological applications. The study reported the principal insect protein characterization methodologies that have been investigated in the literature aiming to correlate the physicochemical parameters to possible protein functionalities. The research on the functional properties of insect proteins is at the exploratory level. Further detailed studies are needed to clarify the structure-function relation of insect proteins and how these functionalities and insect processing can increase consumer acceptance.

Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White

Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate the effect of different concentrations of phospholipase A1 (PLPA1) and lipase (LP) on EW. The changes in particle size distribution and potential before and after enzymatic digestion of EW with contaminated 0.5 wt% and 1.0%wt EY were tested. The foaming rate and foam stability were measured after the dispersions were digested with different concentrations of PLPA1 and LP. Additionally, the dispersion samples were used to prepare batter and angel cake, and the modulus, density, and microstructure of the batter were analyzed. Results showed that the potential absolute value increased when the EY was hydrolyzed by PLPA1. The distribution of yolk particle size showed a new aggregation and the average particle size decreased after LP hydrolysis. The dispersion samples hydrolyzed by PLPA1 and LP recovered all the properties of the samples at enzymatic concentrations of 500 U/g and 2500 U/g. This may be attributed to the changes in yolk particles resulting from the enzymatic digestion of EY and the production of amphiphilic lysophospholipids, fatty acids, and glycerol.

Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications

Pickering emulsions (PEs) have attracted attention in different fields, such as food, pharmaceuticals and cosmetics, mainly due to their good physical stability. PEs are a promising strategy to develop functional products since the particles’ oil and water phases can act as carriers of active compounds, providing multiple combinations potentiating synergistic effects. Moreover, they can answer the sustainable and green chemistry issues arising from using conventional emulsifier-based systems. In this context, this review focuses on the applicability of safe inorganic solid particles as emulsion stabilisers, discussing the main stabilisation mechanisms of oil–water interfaces. In particular, it provides evidence for hydroxyapatite (HAp) particles as Pickering stabilisers, discussing the latest advances. The main technologies used to produce PEs are also presented. From an industrial perspective, an effort was made to list new productive technologies at the laboratory scale and discuss their feasibility for scale-up. Finally, the advantages and potential applications of PEs in the food industry are also described. Overall, this review gathers recent developments in the formulation, production and properties of food-grade PEs based on safe inorganic solid particles.

Is there a difference between surfactant-stabilised and Pickering emulsions?

What measurable physical properties allow one to distinguish surfactant-stabilised from Pickering emulsions? Whereas surfactants influence oil/water interfaces by lowering the oil/water interfacial tension, particles are assumed to have little effect on the interfacial tension. Here we perform interfacial tension (IFT) measurements on three different systems: (1) soybean oil and water with ethyl cellulose nanoparticles (ECNPs), (2) silicone oil and water with the globular protein bovine serum albumin (BSA), and (3) sodium dodecyl sulfate (SDS) solutions and air. The first two systems contain particles, while the third system contains surfactant molecules. We observe a significant decrease in interfacial tension with increasing particle/molecule concentration in all three systems. We analyse the surface tension data using the Gibbs adsorption isotherm and the Langmuir equation of state for the surface, resulting in surprisingly high adsorption densities for the particle-based systems. These seem to behave very much like the surfactant system: the decrease in tension is due to the presence of many particles at the interface, each with an adsorption energy of a few k_BT. Dynamic interfacial tension measurements show that the systems are in equilibrium, and that the characteristic time scale for adsorption is much longer for particle-based systems than for surfactants, in line with their size difference. In addition, the particle-based emulsion is shown to be less stable against coalescence than the surfactant-stabilised emulsion. This leaves us with the conclusion that we are not able to make a clear distinction between the surfactant-stabilised and Pickering emulsions.

Tuning the electrostatic interaction between rice protein and carboxymethyl cellulose toward hydrophilic composites with enhanced functional properties

Protein-polysaccharide interactions have attracted much attention due to inherent potential in generating new structures and functionalities. In the present study, by simply mixing rice proteins (RPs) with carboxymethyl cellulose (CMC) at pH 12.0 prior neutralization, novel protein-polysaccharide complexes (RCs) were structured with water dispersibility and functionalities highly dependent on the degree of substitution (DS) and molecular weight (Mw) of CMC. Specifically, the water-dispersibility of RPs was increased from 1.7 % to 93.5 % at a RPs/CMC mass ratio of 10:1 with CMC of DS1.2 (Mw = 250 kDa). Fluorescence and circular dichroism spectra showed suppressed folding tendency of RPs by CMC during neutralizing the basicity, indicating controllable protein conformations. Furthermore, the structures of RCs became more unfolded for CMC with a larger DS or a smaller Mw. This enabled RCs with highly controllable functionalities in terms of emulsifying and foaming properties, which may have promising applications in developing food matrix with customized structures and textures.

Stability of protein particle based Pickering emulsions in various environments: review on strategies to inhibit coalescence and oxidation

The emerging research interests in fabrication of protein particles as soft-particle emulsifiers show the prospective potential of using protein particles in novel poly-phase dispersing food systems. This review first provides a comprehensive summary and analysis on the dominant role of key physicochemical properties of protein particles including wettability, morphology, surface charge and protein concentration on their emulsifying abilities to construct Pickering emulsions. It was found that the constructed emulsions showed high sensitivity to changes in pH, ionic strength and temperature (thermal and freeze-thaw treatment). Moreover, oxidation remains as a challenge for protein particle based Pickering emulsions during prolonged storage, reducing their acceptance in food products. Current strategies for improving the stability of these emulsions to variable aqueous conditions and variable temperatures, and restricting oxidation event are summarized. In summary, an "ideal" protein particle-based Pickering emulsion system is proposed, encompassing aspects of interfacial property, emulsion network and texture, and antioxidant enrichment, thus promoting industrial translation into novel food and nutraceutical products.