Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability

Effects of molecular weight of chitosan on its binding ability with OSA starch and oil-water interface behavior of complex-stabilized emulsion

This work examined the effects of molecular weight (2-15 kDa) and concentration (10-30 mg/mL) of chitosan (CTS) on the binding capacity and interface behavior between octenyl succinic acid sodium starch (OSS) and CTS, as well as their effects on the storage stability of emulsions. The results of the isothermal calorimetry titration demonstrated that OSS and CTS were complexed by electrostatic interaction and spontaneous hydrogen bonding driven by enthalpy (ΔH from -3931 to -7983 cal/mol, ΔS from -38.5 to -49.2 cal/mol/deg., ΔG from -6436.6 to -7542.0 cal/mol), and the affinity and binding capacity (N = 2.83-22.90 sites) were reinforced with CTS molecular weight. The interfacial adsorption kinetics revealed that the OSS/CTS complexes with high-molecular-weight CTS exhibited a markedly accelerated rate of interfacial diffusion and recombination, and rapidly reduced interfacial tension. CTS incorporation enhanced mass (1980.32-3522.56 ng/cm2), thickness (35.12-51.29 nm), viscosity (52.81-67.06 kPa), and elasticity (1.70-3.49 kPa) of interfacial film through the dissipative quartz crystal microbalance. OSS/CTS complexes displayed superior emulsification properties and adjustable interfacial viscoelastic ratio in response to frequency interference. Emulsions stabilized by the OSS/CTS complexes with high molecular weight and concentration of CTS exhibited more uniform spherical structures and superior storage stability. This work will facilitate the broader utilization of OSS and CTS in the emulsion delivery system.

Gum arabic-stabilized emulsion systems: Underlying mechanisms for enhancing storage and digestion stability of curcumin

Although the benefits of gum arabic (GA) in developing emulsion systems are well known, the mechanism underlying its stability-enhancing effect of GA in emulsion systems stabilized with curcumin remains unclear. This study used GA-stabilized emulsion system, containing 10 wt% medium-chain triglycerides and 0.1 % curcumin. Results demonstrated that when the GA concentration exceeded 0.5 wt%, the interface layer reached saturation, maintaining a consistent thickness of approximately 34.8 nm. The curcumin-containing emulsion demonstrated good stability during storage at room temperature and heating treatment, effectively protecting the curcumin. However, during in vitro intestinal digestion, the formation of salt and protein bridges caused the aggregation of oil droplets, resulting in an increase in the droplet size to 975.2 nm, while the curcumin content remained stable. Additionally, the in vitro release rate of encapsulated curcumin (44.0 %) was significantly higher than that of free curcumin (19.5 %). In conclusion, this study elucidated the stability-enhancing mechanism of GA-stabilized emulsions for curcumin and highlighted the potential of GA in developing emulsion systems for the encapsulation of these compounds.

Construction and digestive characterization of emulsions stabilized with octenyl succinic anhydride-modified curdlan

To expand the scope of application of the insoluble polysaccharide curdlan (CUR), this study modified CUR with octenyl succinic anhydride (OSA) and evaluated the performance of the emulsion formed from the modified CUR derivative. Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction analysis showed that properties such as the molecular structure, crystallinity, and hydrophobicity of the OSA-modified CUR (COSA) changed significantly compared with those of the original CUR, indicating that the hydroxyl group of CUR was successfully replaced by OSA. Subsequently, a stable oil-in-water emulsion system of COSA loaded with curcumin was established. The stability of the emulsions was evaluated by analyzing their microstructure, rheological properties, and curcumin retention. The digestion characteristics of the emulsions were evaluated by in vitro simulated digestion experiments, and the COSA emulsion had higher stability and was better able to improve the chemical stability of curcumin compared to CUR. The OSA grafting resulted in emulsions with higher curcumin release rates and antioxidant capacities. These results indicate that COSA has the potential to be used as an encapsulating material for lipophilic nutrient emulsions and provides theoretical support for expanding the applications of chemically modified CUR derivatives.

Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides

Microalgae protein (MP) have emerged as a focal point of research within food processing due to its nutritional value and foaming properties. However, its isoelectric point around pH 4 leads to it susceptible to collision, binding, and precipitation. Additionally, MP has poor emulsification properties and only shows stability under strongly alkaline conditions. This study investigated the effects of food-grade anionic polysaccharides (guar gum (GG), gum arabic (GA), low acyl gellan gum (LG), and pectin (PT)) on the molecular structure and emulsification properties of MP. Results indicated that these anionic polysaccharides enhanced the UV absorption of MP near 620 nm, especially at 14 % content, while fluorescence intensity decreased due to amino acid residues masking without structural changes. The addition of polysaccharides resulted in bimodal or multimodal particle size distributions, with LG and PT showing larger particle sizes. At pH 4, negatively charged polysaccharides formed stable complexes with near-neutral MP, improving solution stability via electrostatic repulsion and diminishing turbidity. The droplet distribution analysis indicated that higher anionic polysaccharide ratios (1:4, 1:2, and 1:1) correlated with smaller droplet sizes and increased emulsion stability. Zeta-potential measurements revealed negative charges for emulsions, with LG-MP and PT-MP complexes displaying higher absolute values (15.0 to 20.7 mV) compared to GG-MP and GA-MP complexes, indicating superior stability. Storage stability analysis showed that LG-MP and PT-MP complexes stabilized emulsions had minimal delamination over two weeks. Rheological assessments showed that increasing GG and GA contents from 14 % to 50 % had negligible effects on apparent viscosity, while LG-MP (1:1) complexes stabilized emulsion displayed higher viscosity compared to PT-MP emulsions. Frequency sweep results showed that GG-MP, GA-MP, and LG-MP emulsions had greater elastic moduli (G') than viscous moduli (G"), indicating elastic behavior, whereas PT-MP emulsions transitioned from liquid-like to solid-like behavior as frequency increased. This study illustrates the advantages of high LG and PT content in preventing particle aggregation and enhancing emulsion stability, providing a theoretical and practical foundation for MP applications in food processing.

Tyramine-assisted fluorescent labeling of polysaccharides: Characterization, and interfacial properties

Fluorescence labeling has been widely used in various fields, including fluorescent sensors, biochemistry, medical and chemical research. This study proposed an efficient strategy for the detection and microanalysis of polysaccharides. Soy hull polysaccharide (SHP) was successfully labeled with fluorescein isothiocyanate (FITC) via an amination reaction using tyramine as a linker. The labeled polysaccharide (FTSHP) was characterized by fluorescence, UV-visible, flourier transform infrared (FT-IR), 1H NMR, differential scanning calorimetry (DSC) and interfacial tension. The results indicated that the labeling efficiency of FTSHP with different concentration of FITC (0.20-0.35 wt%) was 1.51 %, 1.58 %, 1.63 %, and 1.67 %, respectively, with fluorescence intensity increasing as FITC concentration increased. Moreover, the interfacial adsorption capacity and thermal stability of FTSHP were significantly improved compared to SHP. This labeling method offers a promising approach for detection and analysis of polysaccharides, providing new insights into the study of other natural polysaccharides.

Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications

The study aimed to evaluate a food adhesive developed using tea polyphenols (TPs) with soybean protein isolate (SPI) to create a cohesive bond between soy protein gel and simulated fat. Upon the addition of 5.0 % TPs, significant increases in viscosity, thermal stability, and crystallinity were noted in adhesives, suggesting the formation of a cohesive network. Furthermore, TPs effectively enhanced adhesion strength, with the optimal addition being 5.0 %. This enhancement can be attributed to hydrogen bonding, hydrophobic and electrostatic interactions between TPs and SPI molecules. TPs induced a greater expansion of the protein structure, exposing numerous buried hydrophobic groups to a more hydrophilic and polar environment. However, excessive TPs were found to diminish adhesion strength. This can be attributed to enhanced reactions between TPs and SPI, where high molecular weight SPI-TPs cooperatively aggregate to form agglomerates that eventually precipitated, rendering the adhesive network inhomogeneous, less stable, and more prone to disruption.

Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives

High-value resources beyond oil extraction for the olive industry need to be developed due to increased olive production. Soluble dietary fibers (SDFs) and olive proteins (OPIs) are important components of olives. However, the commercial production process partially damages OPIs' emulsifying and foaming properties. Thus, the preparation of SDF-OPI complexes would help protect and even improve the emulsifying and foaming properties. The effects of pH and thermal-ultrasonic treatment on the complexation were explored, which showed that the SDF-OPI complexes prepared at pH 5 exhibited superior solubility (p < 0.05). SDF addition noticeably improved OPI thermal stability, emulsifying properties, and foaming properties. Moreover, the complexes prepared by thermal-ultrasonic treatment exhibited higher emulsion stability and lower emulsification activity than those prepared without thermal-ultrasonic treatment. In the acidic system, the electrostatic interaction was considered the main driving factor, assisted by the hydrophobic interaction. Additionally, after thermal-ultrasonic treatment, the covalent binding was observed by infrared spectroscopy. These results revealed the interaction mechanism between SDF and OPI, and the complexes significantly enhanced the functional properties of OPI. This study provides a reference for the high-value utilization of olives, thus broadening their potential uses in the food sector and beyond.

Advancing gelatin/cinnamaldehyde O/W emulsions electrospinability: Role of soybean lecithin in core-shell nanofiber fabrication

The main objective of this study is to investigate the impact and mechanism of soy lecithin incorporation into the gelatin-cinnamaldehyde emulsion, focusing on how it influences emulsion stability during the electrospinning process. In this work, a cinnamaldehyde/gelatin/soy lecithin (CGS) fiber membrane with excellent antibacterial properties was successfully created. The addition of soy lecithin improves the stability of the emulsion and improves the loading performance and fiber morphology of the CGS fiber membrane. Fourier Transform infrared spectroscopy (FTIR) and urea addition confirmed that soy lecithin may strengthen the interface structure of gelatin in the oil and water phases through hydrogen bonds, thus enhancing the stability of the emulsion in electrospinning. The application tests also revealed that the CGS fiber membrane effectively preserved the sensory quality of beef. This study indicates that the vector construction method can extend the utilization of cinnamaldehyde in food industry.

Glucan polysaccharides isolated from Lactarius hatsudake Tanaka mushroom: Structural characterization and in vitro bioactivities

Commercially available mushroom polysaccharides have found widespread use as adjuvant tumor treatments. However, the bioactivity of polysaccharides in Lactarius hatsudake Tanaka (L. hatsudake), a mushroom with both edible and medicinal uses, remains relatively unexplored. To address this gap, five L. hatsudake polysaccharides with varying molecular weights were isolated, named LHP-1 (898 kDa), LHP-2 (677 kDa), LHP-3 (385 kDa), LHP-4 (20 kDa), and LHP-5 (4.9 kDa). Gas chromatography-mass spectrometry, nuclear magnetic resonance, and atomic force microscopy, etc., were employed to determine their structural characteristics. The results confirmed that spherical aggregates with amorphous flexible fiber chains dominated the conformation of the LHP. LHP-1 and LHP-2 were identified as glucans with α-(1,4)-Glcp as the main chain; LHP-3 and LHP-4 were classified as galactans with varying molecular weights but with α-(1,6)-Galp as the main chain; LHP-5 was a glucan with β-(1,3)-Glcp as the main chain and β-(1,6)-Glcp connecting to the side chains. Significant differences were observed in inhibiting tumor cell cytotoxicity and the antioxidant activity of the LHPs, with LHP-5 and LHP-4 identified as the principal bioactive components. These findings provide a theoretical foundation for the valuable use of L. hatsudake and emphasize the potential application of LHPs in therapeutic tumor treatments.

Natural Underwater Bioadhesive Offering Cohesion Modulation via Hydrogen Bond Disruptor: A Highly Injectable and in Vivo Stable Remedy for Gastric Ulcer Resolution

Injectable bioadhesives are attractive for managing gastric ulcers through minimally invasive procedures. However, the formidable challenge is to develop bioadhesives that exhibit high injectability, rapidly adhere to lesion tissues with fast gelation, provide reliable protection in the harsh gastric environment, and simultaneously ensure stringent standards of biocompatibility. Here, a natural bioadhesive with tunable cohesion is developed based on the facile and controllable gelation between silk fibroin and tannic acid. By incorporating a hydrogen bond disruptor (urea or guanidine hydrochloride), the inherent network within the bioadhesive is disturbed, inducing a transition to a fluidic state for smooth injection (injection force <5 N). Upon injection, the fluidic bioadhesive thoroughly wets tissues, while the rapid diffusion of the disruptor triggers instantaneous in situ gelation. This orchestrated process fosters the formed bioadhesive with durable wet tissue affinity and mechanical properties that harmonize with gastric tissues, thereby bestowing long-lasting protection for ulcer healing, as evidenced through in vitro and in vivo verification. Moreover, it can be conveniently stored (≥3 m) postdehydration. This work presents a promising strategy for designing highly injectable bioadhesives utilizing natural feedstocks, avoiding any safety risks associated with synthetic materials or nonphysiological gelation conditions, and offering the potential for minimally invasive application.

Synthesis of soybean soluble polysaccharide-based eco-friendly emulsions for soil erosion prevention and control

This paper introduces the synthesis of an environmentally friendly emulsion that can be used as a soil anti-water erosion material. SSPS-g-P(BA-co-MMA-co-AA) emulsions were prepared using free radical copolymerization with soybean soluble polysaccharide (SSPS), acrylic acid (AA), butyl acrylate (BA), and methyl methacrylate (MMA). The structure, thermal stability, and morphology were characterized using FT-IR,TG,SEM, and particle diameter analysis. The resistance to water erosion, compressive strength and water retention of emulsion-treated loess/laterite was studied and germination tests were conducted. The results demonstrated that the duration of washout resistance of loess with 0.50 wt% emulsion exceeded 99 h, and the water erosion rate was 56.0 % after 72 h, while the water erosion rate of pure loess is 100.0 % after 4 min;the duration of washout resistance of laterite with 0.50 wt% emulsion exceeded 2 h, which was 8 times longer than pure laterite;The compressive strengths of 0.5 wt% emulsion-treated loess/laterite were 3.5 Mpa and 5.8 MPa, respectively, which were 7 and 9 times higher than that of pure soil. The plant seeds germinated normally half a month after planting. These findings suggest that emulsions can be used to control soil erosion without affecting the germination of plant seeds.

Improving the emulsifying capacity of brewers' spent grain arabinoxylan by carboxymethylation

Arabinoxylan derived from brewers' spent grain was carboxymethylated, and the emulsifying capacity of carboxymethylated arabinoxylans (CMAX) with different degrees of substitution (DS) was investigated. Results showed that carboxymethylation greatly enhanced the emulsifying capacity and emulsion stability of CMAX compared to the initial arabinoxylan. CMAX developed decreased ζ-potential, higher hydrophilicity, and improved interfacial adsorption capacity. Consequently, the denser and stronger interface on the oil droplet was formed, and the stabilizing mechanism was altered. Moreover, CMAX with lower DS could effectively stabilize emulsions during storage at a concentration of 0.5 % and pH between 6 and 7. Higher DS, however, led to poorer emulsion stability and greater flocculation as a result of the fragile interface formed by excess intermolecular ionic force. The research found CMAX potential in emulsion stabilizing and further applications in food processing.

Effect of high pressure homogenization on the interaction between corn starch and cyanidin-3-O-glucoside

The effects of high pressure homogenization (HPH) at different pressures (50, 100, 150 and 200 MPa) and temperatures (4, 20, 40, 60 and 80 °C) on the interaction between corn starch (CS) and cyanidin-3-O-glucoside (C3G) were investigated. Based on analyses of zeta potential, attenuated total reflection-flourier transformed infrared spectroscopy and binding rate after adding shielding agents, the main interaction force changed from electrostatic interaction to hydrogen bonds. In comparison, the interaction between CS and C3G exhibited greater strength at low temperatures and pressures. Especially, 4 °C/50 MPa HPH caused the most significant enhancement in binding rate and binding amount, from 9.56 % to 25.16 % and 0.96 μg/mg CS to 2.52 μg/mg CS, respectively. At this condition, the specific surface area of CS-C3G increased from 433.57 ± 0.91 m2/kg to 440.93 ± 1.01 m2/kg. Surface fluorescence reduction was observed by confocal laser scanning microscopy, further X-ray diffraction patterns indicated the retention of partial spatial structure. Therefore, HPH opened the entry channels, increased contact area and preserved steric hindrance, which increased hydrogen bonding sites. At high temperatures and high pressures (> 40 °C, > 100 MPa), the increasing free starch chains provided new hydrogen bonding sites. Overall, HPH was an effective method to enhance the interaction by affecting starch structure.

Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating

The effects of microwave heating on the properties and pigment release of soybean protein isolate (SPI) emulsion gel and hydrogel were investigated. The properties of the samples were analyzed by rheology and texture. The results showed that the hardness of the emulsion gel was lower than that of the hydrogel, but the cohesiveness was the opposite. The hydrogen bonding and electrostatic interaction between SPI and soybean soluble polysaccharide (SSPS) enhanced the thermal stability of the gel, and the enthalpy values were the lowest. In addition, a chroma meter was used to assess the slow-release effect of pigment, with results indicating that the emulsion gel was more red and yellow than the hydrogel; the values of a* and b* were reduced with the extension of heating time, indicating that the emulsion had a good protective effect on carotenoids and capsorubin, which was helpful to the application of the pigment in food.

Smart Emulsions Stabilized by a Multi-headgroup Surfactant Tolerant to High Concentrations of Acids and Salts

Retaining emulsions stable at high acidity and salinity is still a great challenge. Here, we report a novel multi-headgroup surfactant (C3 H7 -NH+ (C10 COOH)2 , di-UAPAc) which can be reversibly transformed among cationic, anionic and zwitterionic forms upon pH variation. Stable oil-in-dispersion (OID) emulsions in strong acidity (pH=2) can be co-stabilized by low concentrations of di-UAPAc and silica nanoparticles. High salinity at pH=2 improves the adsorption of di-UAPAc on silica particles through hydrogen bonding, resulting in the transformation of OID emulsions into Pickering emulsions. Moreover, emulsification/demulsification and interconversion between OID and Pickering emulsions together with control of the viscosity and droplet size can be triggered by pH. The present work provides a new protocol for designing surfactants for various applications in harsh aqueous media, such as strong acidity and high salinity, involved in oil recovery and sewerage treatments.

The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase

Nattokinase (NK) derived from food is a sustainable thrombolytic agent. In this study, to protect vulnerable biological activity of NK, the targeted modified W/O/W emulsions were fabricated from complexes of soybean isolate protein (SPI) and polyglutamic acid (PGA). The results showed that the SPI-PGA complex formed a tighter internal structure through non-covalent bonds. The secondary structure, α-helix and β-sheet content of the 1:3 (v/v) ratio complex of SPI to PGA increased by 6.14% and 8.62%, respectively. The emulsification and stability of the complexes were improved by refining structural properties as against SPI. The W/O/W emulsions coated by complexes formed the stronger network structure with higher encapsulation efficiency, better interfacial features, and better storage stability. Moreover, the highest bioavailability was achieved by W/O/W emulsions coated with 1:3 ratio complex at 80.69%. This study provided a new strategy towards tailoring ideal emulsion vehicles and expanded the NK application in food formulations.

Gum arabic as a sole wall material for constructing nanoparticle to enhance the stability and bioavailability of curcumin

In this study, a kind of nanoparticle prepared using gum arabic as a sole wall material for loading curcumin was obtained. The properties and digestive characteristics of the curcumin-loaded nanoparticle were determined. Results showed that the maximum loading amount of the nanoparticle was 0.51 µg/mg with an approximately 500 nm size. The Fourier transform infrared (FTIR) spectrum showed that the complexation was mainly related to the -C[bond, double bond]O, -CH, and -C-O-C- groups. The curcumin-loaded nanoparticle exhibited good stability under highly concentrated salinity stress, and the stability of the curcumin loaded in nanoparticles was significantly higher than that of free curcumin under ultraviolet radiation. The curcumin loaded in nanoparticle was released mainly in the intestinal digestion stage, and the release process was sensitive to the pH changes rather than protease. In conclusion, these nanoparticles can be a potential nanocarrier for enhancing the stability of curcumin which can be applied in the salt-containing food system.

Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants

BACKGROUND

Soy hull, a by-product of crop processing, is rich in pectin-like polysaccharides that have potential for thickening, gelling and emulsifying applications. The effect of ammonium oxalate (SHPA) and sodium citrate (SHPS) on the conformation, physicochemical properties and emulsifying ability of soy hull polysaccharide (SHP) were investigated.

RESULTS

The composition analysis showed that SHPS had more polysaccharide, protein, and higher molecular weight than SHPA. Images of atomic force microscopy (AFM) and scanning electron microscopy (SEM) showed that SHPS molecules appeared spherical bodies with smooth and firm surfaces, while SHPA molecules appeared chain-like bodies with rough and wrinkled surface. At the oil-water interface, SHPS adsorbed faster and formed a more elastic interfacial layer than SHPA. The characterization of the prepared emulsions showed that the SHPS emulsion was a smaller particle size and more stable system within 30 days than SHPA emulsion, especially at the SHPS concentration of 9 mg mL^-1 . Images of cryo-scanning electron microscopy (cryo-SEM) also demonstrated SHPS formed clearer network structure on the surface of the oil droplets, compared to SHPA.

CONCLUSION

Overall, ammonium oxalate and sodium citrate significantly influenced the composition and properties of the SHP. SHPS exhibited a better emulsifying ability than SHPA, which was mainly due to the higher protein content of SHPS and the sodium ion (Na⁺ ) residue of sodium citrate. This study is useful for the extraction and application of SHP and other plant-based polysaccharides. © 2023 Society of Chemical Industry.

Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide

High-internal-phase emulsions (HIPEs) are more promising candidates for development to replace hydrogenated fatty acids, yet the current HIPEs are limited for stabilizers require very high surface activity. This study showed that HIPEs could be prepared with 1.0-2.2 wt% soy hull polysaccharide (SHP) and the related stability indicators of HIPEs were analyzed. The plasticity, stress resistance, stability of the HIPEs were positively correlated with the SHP content. The interfacial adsorption experiments showed that SHP had the good ability to reduce interfacial tension and formed an elastic interfacial layer. Dilatational rheological results showed the interfacial film reached jammed saturation at about 1.8 wt% of SHP concentration, and the zeta potential results were consistent. This study demonstrated that SHP was an efficient stabilizer of HIPEs, which was useful both for the preparation of HIPEs and for developing uses for SHP.

Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics

This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil-water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients.

Multiscale combined techniques for evaluating emulsion stability: A critical review

Emulsions are multiscale and thermodynamically unstable systems which will undergo various unstable processes over time. The behavior of emulsifier molecules at the oil-water interface and the properties of the interfacial film are very important to the stability of the emulsion. In this paper, we mainly discussed the instability phenomena and mechanisms of emulsions, the effects of interfacial films on the long-term stability of emulsions and summarized a set of systematic multiscale combined methods for studying emulsion stability, including droplet size and distribution, zeta-potential, the continuous phase viscosity, adsorption mass and thickness of the interfacial film, interfacial dilatational rheology, interfacial shear rheology, particle tracking microrheology, visualization technologies of the interfacial film, molecular dynamics simulation and the quantitative evaluation methods of emulsion stability. This review provides the latest research progress and a set of systematic multiscale combined techniques and methods for researchers who are committed to the study of oil-water interface and emulsion stability. In addition, this review has important guiding significances for designing and customizing interfacial films with different properties, so as to obtain emulsion-based delivery systems with varying stability, oil digestibility and bioactive substance utilization.

Effects of different enzyme extraction methods on the properties and prebiotic activity of soybean hull polysaccharides

In this study, five different processes, including hot water (HW-ASP), single enzyme (cellulase, pectinase and papain; C-ASP, PE-ASP, and P-ASP), and compound-enzyme (cellulose: pectinase: papain = 3:3:1; CE-ASP) for the extraction of soybean hull polysaccharides (ASPs) were employed, and the characterization and prebiotics activity of five polysaccharides were analyzed. These polysaccharides possessed different primary structural characteristics, including molecular weight distribution, monosaccharide composition, chemical composition, surface morphology, potential particle size, etc., while similar functional groups. In vitro digestibility assay indicated that C-ASP had strong resistance to gastric juice hydrolysis and α-amylase as compared with HW-ASP. Furthermore, C-ASP elevated the acidifying activity and promoted the growth of probiotics (Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus acidophilus) during the fermentation (p < 0.05). C-ASP improved the levels of total short-chain fatty acids (SCFAs) and had better prebiotic activity than HW-ASP (p < 0.05). These findings denote that enzyme-assisted polysaccharides extracted from soybean hulls have the potential to be served as novel probiotics.