Formation of self-assembled fibril aggregates of trypsin-controllably hydrolyzed soy protein and its regulation on stability of high internal phase Pickering emulsions.

The mechanisms of trypsin hydrolysis time on the structure of soy protein hydrolysate fibril aggregates (SPHFAs) and the stability of SPHFAs-high internal phase Pickering emulsions (HIPPEs) were investigated. SPHFAs were prepared using soy protein hydrolysate (SPH) with different trypsin hydrolysis time (0 min-120 min) to stabilize SPHFAs-HIPPEs. The results showed that moderate trypsin hydrolysis (30 min, hydrolysis degree of 2.31 %) induced SPH unfolding and increased the surface hydrophobicity of SPH, thereby promoting the formation of flexible SPHFAs with maximal thioflavin T intensity and ζ-potential. Moreover, moderate trypsin hydrolysis improved the viscoelasticity of SPHFAs-HIPPEs, and SPHFAs-HIPPEs remained stable after storage at 25 °C for 80 d and heating at 100 °C for 1 h. Excessive trypsin hydrolysis (> 30 min) decreased the stability of SPHFAs-HIPPEs. In conclusion, moderate trypsin hydrolysis promoted the formation of flexible SPHFAs with high surface charge by inducing SPH unfolding, thereby promoting the stability of SPHFAs-HIPPEs.

Encapsulation of Lactiplantibacillus plantarum with casein-gellan gum emulsions to enhance its storage, pasteurization, and gastrointestinal survival.

Probiotics serve a very important role in human health. However, probiotics have poor stability during processing, storage, and gastrointestinal digestion. The gellan gum (GG) is less susceptible to enzymatic degradation and resistant to thermal and acidic environments. This study investigated the effect of casein (CS)-GG emulsions to encapsulate Lactiplantibacillus plantarum CICC 6002 (L. plantarum CICC 6002) on its storage stability, thermal stability, and gastrointestinal digestion. L. plantarum CICC 6002 was suspended in palm oil and emulsions were prepared using CS or CS-GG complexes. We found the CS-GG emulsions improved the viability of L. plantarum CICC 6002 after storage, pasteurization, and digestion compared to the CS emulsions. In addition, we investigated the influence of the gellan gum concentration on emulsion stability, and the optimal stability was observed in the emulsion prepared by CS-0.8% GG complex. This study provided a new strategy for the protection of probiotics based on CS-GG delivery system.

Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules.

This study aimed to assess the suitability of Chachafruto flour (CHF) as a stabilizing agent for an oil-in-water emulsion and its impact on the physicochemical properties of the emulsion after spray drying. Emulsions with varying CHF concentrations (2 %, 3 %, and 4 %) were prepared and compared to a control. The results from the creaming index and particle size (emulsion) analyses indicated that the highest emulsion stability was achieved with 4 %CHF, attributed to its protein content (20.5 %). The encapsulates exhibited spherical and rough surface morphologies but without holes on the surface. Low moisture content (MC < 5 %) and water activity (aw < 0.2) were associated with powder stability. The encapsulates added with CHF showed good reconstitution properties. FTIR confirmed the absence of chemical interactions during the encapsulation process, contributing to the stability. Furthermore, the addition of CHF improved the thermal stability of the encapsulates. This study represents the first investigation on the emulsifying potential of Chachafruto flour.

Intrinsic dynamics of emulsions: Experiments in microgravity on the International Space Station.

HYPOTHESIS: In order to understand the basic mechanisms affecting emulsion stability, the intrinsic dynamics of the drop population must be investigated. We hypothesize that transient ballistic motion can serve as a marker of interactions between drops. In 1G conditions, buoyancy-induced drop motion obscures these interactions. The microgravity condition onboard the International Space Station enable this investigation. EXPERIMENTS: We performed Diffusing Wave Spectroscopy (DWS) experiments in the ESA Soft Matter Dynamics (SMD) facility. We used Monte Carlo simulations of photon trajectory to support data analysis. The analysis framework was validated by ground-based characterizations of the initial drop size distribution (DSD) and the properties of the oil/water interface in the presence of surfactant. FINDINGS: We characterized the drop size distribution and found to be bi-disperse. Drop dynamics shows transient ballistic features at early times, reaching a stationary regime of primarily diffusion-dominated motion. This suggests different ageing mechanisms: immediately after emulsification, the main mechanism is coalescence or aggregation between small drops. However at later times, ageing proceeds via coalescence or aggregation of small with large drops in some emulsions. Our results elucidate new processes relevant to emulsion stability with potential impact on industrial processes on Earth, as well as enabling technologies for space exploration.

Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions.

The combination of protein and polyphenol is an effective approach to improve the stability of protein emulsions. The lactoferrin (LF)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex (LF-EGCG) was first prepared by alkali-induced reaction, then the structure and physicochemical properties between LF-EGCG and non-covalent complex (LF + EGCG) were compared, and finally the stability of complexes to fish oil high internal Pickering emulsions (HIPPEs) was tested. Results showed that LF-EGCG had stronger antioxidant activity, higher thermal stability, and better surface wettability than LF + EGCG. Meanwhile, the complexes showed no cytotoxicity within the tested concentration range (12.5-200 µg/mL). The HIPPEs stabilized with LF-EGCG possessed smaller droplet size, higher ζ-potential, and more uniform oil/water proton distribution. Covalent treatment also enhanced the storage, thermal, freeze-thaw and physical stability of LF HIPPEs. Furthermore, due to the higher antioxidant activity and denser microstructure, LF-EGCG HIPPE can more effectively inhibit the oxidation of fish oil.

Soft surface-enhanced Raman scattering sensing platform based on an oil-in-water emulsion stabilized by silver nanoparticles.

Pickering emulsions are excellent candidates for developing soft biosensors utilized for detecting native biomolecules such as peptides and proteins through the Surface-Enhanced Raman Spectroscopy (SERS) transduction mechanism. Here, we have developed a SERS sensor based on oil-in-water Pickering emulsions stabilized by Ag nanoparticles (Ag-NPs) with the Raman active molecule (4-Aminothiphenol, 4ATP) adsorbed to their surface. The structural properties and composition of the Pickering emulsion were tuned to meet the demands of the maximal optical response. Our results show that the obtained SERS signals of the main studied Pickering emulsion (water: oil ratio 7:3, 1 wt% Ag-NPs) outperformed colloidal dispersions with the same Ag-NPs concentration by 10-fold at any studied content of 4ATP. The superior optical response of the Pickering emulsion compared to the colloidal dispersion can thus pave the way for the detection of a large variety of analytes at high sensitivity by a soft sensing device. This study innovates by comparing the SERS signals of Raman-active Ag-NPs when they are assembled at the oil/water interface of an emulsion to the case where the NPs are individually dispersed in the medium. The findings shed light on the edit value of utilizing Raman-active Pickering stabilizers for biosensing applications.

Fabrication of ultrafine Himalayan walnut oil Pickering emulsions by ultrasonic emulsification: Techno-functional properties of emulsions and microcapsules.

In present scenario, much of the attention has been put on the production and utilization of Pickering emulsions deciphering enhanced stability and applicability over wide environmental conditions. In this context the present study was carried out to elaborate effect of different wall materials and pH systems on the physicochemical, structural and morphological properties of Himalayan walnut oil Pickering emulsions by ultrasonic emulsification. In this study, concentrated Pickering emulsion of Himalayan walnut oil (HWO) was prepared utilizing soy protein isolate (SPI), maltodextrin (MD) stabilized by pectin at varying concentrations and pH systems (4.0, 7.0). With increase in pectin and SPI concentration and lowering MD, stable emulsions were obtained as deciphered by an Emulsion stability index (ESI) of 100 for 7 days at ambient storage. HWO Pickering emulsions were analysed for particle size measurements (2.13-13.64 µm) and depicted negative zeta potential values (-3.70 to -18.58). Lyophilized HWO microcapsules depicted moderate encapsulation efficiency (44.69-57.63 %) whereas the hygroscopicity values of the microcapsule ranged from (0.21-12.10 %). Thermogravimetric analysis (TGA) of the samples depicted the temperature of maximum degradation rate up to 550 °C whereas XRD spectra depicted amorphous nature of oil microcapsules. FTIR spectra revealed a close association between the SPI-MD-Pectin matrix. SEM analysis revealed stable oil globules entrapped in protein-polysaccharide matrix with no visible cracks and fissures.

A Comparative Mathematical Analysis of Drug Release from Lipid-Based Nanoparticles.

Mathematical modeling of drug release from drug delivery systems is crucial for understanding and optimizing formulations. This research provides a comparative mathematical analysis of drug release from lipid-based nanoparticles. Drug release profiles from various types of lipid nanoparticles, including liposomes, nanostructured lipid carriers (NLCs), solid lipid nanoparticles (SLNs), and nano/micro-emulsions (NEMs/MEMs), were extracted from the literature and used to assess the suitability of eight conventional mathematical release models. For each dataset, several metrics were calculated, including the coefficient of determination (R2), adjusted R2, the number of errors below certain thresholds (5%, 10%, 12%, and 20%), Akaike information criterion (AIC), regression sum square (RSS), regression mean square (RMS), residual sum of square (rSS), and residual mean square (rMS). The Korsmeyer-Peppas model ranked highest among the evaluated models, with the highest adjusted R2 values of 0.95 for NLCs and 0.93 for other liposomal drug delivery systems. The Weibull model ranked second, with adjusted R2 values of 0.92 for liposomal systems, 0.94 for SLNs, and 0.82 for NEMs/MEMs. Thus, these two models appear to be more effective in forecasting and characterizing the release of lipid nanoparticle drugs, potentially making them more suitable for upcoming research endeavors.

Emulsions delivery systems of functional substances for precision nutrition.

Many functional substances are chemically unstable and exhibit variable water/oil solubility, reducing their bioavailability and efficacy. It is necessary to devise effective measures to improve the unfavorable properties of functional substances and maximize their potential benefits in nutritional interventions. Therefore, the development and application of edible emulsion-based delivery systems for these functional substances using food-grade materials would be highly beneficial for the food industry. In recent years, Pickering emulsions have garnered significant attention in the scientific community due to their characteristic of being free from surfactants. This section focuses on emphasizing the design and preparation of emulsion delivery systems based on functional substances. Additionally, we summarize the current applications of emulsion delivery systems in functional substances. This chapter also discusses the potential advantages of Pickering emulsion systems in the precise nutrition field, including high targeting specificity and nutritional intervention for various diseases. Well-designed Pickering emulsion delivery carriers for functional substances can enhance their stability in food processing and in vivo digestion. To meet the nutritional needs of specific populations for functional foods, utilizing emulsion delivery systems to improve the bioavailability of functional substances will provide a theoretical basis for the precise nutrition of functional substances in functional foods.

Improvement of NaCas/DGMO complex emulsion on resveratrol stability, in vitro bioaccessibility, in vivo bioavailability and gut microbiota.

Evaluation for biological impact of food emulsions is fundamental for their application. In present study, we utilized a NaCas-DGMO (sodium caseinate-decylglycerol monooleate) stabilized emulsion to improve resveratrol's (Res) stability, and bioavailability. The in vivo interaction between complex emulsion and gut microbiota was further explored. Results indicated NaCas-DGMO emulsion achieved a loading rate of 92 % for Res and significantly enhanced storage and photo stability of Res. In vitro gastrointestinal digestion highlighted a significant improvement in Res's bioaccessibility. In vivo pharmacokinetic tests showed a notable 3.1-fold increase in oral bioavailability, with a prolonged Tmax of 6 h post-administration. Gut microbiota analysis revealed that the emulsion promoted beneficial bacteria, like Blautia, which produce short-chain fatty acids. Consequently, the findings proved potential of NaCas-DGMO stabled emulsion as carriers for bioactive substances in the food industry. The innovative methodology employed in assessing biological effects provides valuable insights for future research in related field.

High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of ß-carotene.

BACKGROUND: High internal phase emulsions (HIPE) are distinguished from ordinary emulsions by higher oil-phase percentage and better storage stability. Recently, HIPE stabilized with protein-based particles has received more attention. However, organic precipitation, chemical cross-linking and thermal denaturation are often needed to stabilize emulsions with natural proteins, and there is an urgent need to reduce the pollution of organic reagents. RESULTS: HIPE loaded with ß-carotene stabilized by phycocyanin was prepared under mild conditions. It demonstrated strong stability in terms of temperature and storage, as evidenced by its 94.17% retention rate and 81.06% bioavailability. This stability was ascribed to the efficient defense against heat and UV rays, which was probably associated with the oil-droplet environment and interfacial protection of phycocyanin. It is speculated that the possible main interaction site between phycocyanin and sorbitol exists near amino acids 110 to 120 of the B chain. The hydrogen bond and hydrophobic interaction between them make the phycocyanin fully adsorbed on the oil-water interface when sorbitol is stable, forming a strong oil-water structure, which increases the stability of the emulsion. CONCLUSION: The outstanding fluorescence characteristics provide a feasible alternative for fluorescent emulsions to distribute and trace active compounds in vitro. HIPE loaded with ß-carotene might have potential as a 3D printing material for edible functional foods. © 2024 Society of Chemical Industry.

Mapping of oil spills in China Seas using optical satellite data and deep learning.

Oils spilled into the ocean can form various weathered oils (non-emulsified oil slicks (NEOS), oil emulsions (OE)) which threaten the oceanic and coastal environments and ecosystems. Optical remote sensing has the unique ability to discriminate oil types and quantify oil volumes as their spectral contrasts with oil-free seawater. Here, a deep learning-based model is developed for identification, classification, and quantification of various oil types. Based on the oil-contained datasets collected from 7 satellite sensors from April 2019 to August 2023, the origin, quantity, and spatial distribution of oils spilled from ships and rigs in the China Seas are mapped in detail. We found that oil spill incidents are primarily from ship discharges (85.8 %), while platform leaks lead to more oil emulsions (58.6 % compared to 13.1 % from ships), which illuminates that the drilling oils are the main source of oil spill pollution in China Seas. The spilled oils correlate with major port locations, including offshore Qingdao and Rongcheng, Bohai Bay, the adjacent areas of Beihai, and Hue and Danang in Vietnam. This study provides new insights into the assessment and management of offshore and marine oil spills.

Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise.

Egg-free mayonnaise is receiving greater attention due to its potential health benefits. This study used whey protein isolate (WPI) as an emulsifier to develop high internal phase emulsions (HIPEs) based on beeswax (BW) oleogels through a simple one-step method. The effects of WPI, NaCl and sucrose on the physicochemical properties of HIPEs were investigated. A novel simulated mayonnaise was then prepared and characterized. Microstructural observation revealed that WPI enveloped oil droplets at the interface, forming a typical O/W emulsion. Increase in WPI content led to significantly enhanced stability of HIPEs, and HIPEs with 5% WPI had the smallest particle size (11.9 ± 0.18 µm). With the increase in NaCl concentration, particle size was increased and ζ-potential was decreased. Higher sucrose content led to reduced particle size and ζ-potential, and slightly improved stability. Rheological tests indicated solid-like properties and shear-thinning behaviors in all HIPEs. The addition of WPI and sucrose improved the structures and viscosity of HIPEs. Simulated mayonnaises (WE-0.3%, WE-1% and YE) were then prepared based on the above HIPEs. Compared to commercial mayonnaises, the mayonnaises based on HIPEs exhibited higher viscoelastic modulus and similar tribological characteristics, indicating the potential application feasibility of oleogel-based HIPEs in mayonnaise. These findings provided insights into the development of novel and healthier mayonnaise alternatives.

Titania-Cored Janus Multipods as UV-Protective Pickering Emulsifiers for Sunscreens.

Pickering emulsifiers have gained significant interest as alternatives for conventional surfactants in various applications that includes pharmaceutics, food, homecare products, and cosmetics. However, their function is primarily focused on enhancing emulsion stability of which still remains to be resolved. Herein, Janus multipods are presented that simultaneously shield UV while offering high emulsion stability. These particles are prepared by growing multiple silicon dioxide (SiO2) nanopods using sol-gel method on a spherical titanium dioxide (TiO2) core with a thin SiO2 shell. The incorporation of high refractive index TiO2 in the core is shown to effectively shield UV while the SiO2 shell suppresses the photocatalytic activity. Moreover, by utilizing wax colloidosomes as templates, these multipod nanoparticles are further modified to exhibit Janus characteristics. This leads to strong adsorption of the Janus multipods at the oil/water emulsion interface where the multipod feature additionally reinforces the interfacial stabilization by interdigitation and interlocking of the Janus multipods to suppress detachment of the highly dense particles from the interface. As these Janus multipods offer effective UV protection as well as excellent emulsion stability, it is envisioned that they have great potential in advanced cosmetic formulations which require both enhanced sunscreen performance and better feeling in skincare products.

Oral food-derived whey protein isolate-Tremella fuciformis polysaccharides pickering emulsions with adhesive ability to delivery magnolol for targeted treatment of ulcerative colitis.

Magnolol (Mag) is a promising natural compound with therapeutic potential for ulcerative colitis (UC). Here we designed and fabricated an oral food-grade whey protein isolate-Tremella fuciformis polysaccharides (WPI-TFPS) stabilized pickering emulsions to encapsulate Mag (Mag-WPI-TFPS) for targeted treatment of UC. With the assistance of the WPI-TFPS, pickering emulsions were well encapsulated and formed stable microparticles with a particle size of approximately 9.49 ± 0.047 µm, a 93.63 ± 0.21 % encapsulation efficiency and a loading efficiency of 21.53 ± 0.01 %. In vitro, the formulation exhibited sustained-release properties in simulated colon fluid with a cumulative release rate of 60.78 % at 48 h. In vivo, the Mag-WPI-TFPS specifically accumulated in the colon tissue for 24 h with stronger fluorescence intensity, which demonstrated that TFPS and WPI had a good adherence ability to inflamed mucosa by electrostatic attraction and ligand-receptor interactions. As expected, compared with Free-Mag, the oral administration of Mag-WPI-TFPS remarkably alleviated the symptoms of UC and protected the colon tissue in DSS-induced UC mice. More importantly, WPI-TFPS enhanced gut microbiota balance by increasing the diversity and relative abundances of Lactobacillaceae and Firmicutes. Overall, this study presents a convenient, eco-friendly, food-derived oral formulation with potential as a dietary supplement for targeted UC treatment.

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.

Multifunctional composite film of curcumin Pickering emulsion stabilized by lignocellulose nanofibrils isolated from bamboo shoot shells for monitoring shrimp freshness.

Concerns about food safety and environmental impact from chemical surfactants have prompted interest in natural lignocellulosic materials as alternatives. In this study, we combined hydrated deep eutectic solvent (DES) pretreatment with ultrasound treatment to prepare lignocellulosic nanofibrils (LCNF) from bamboo shoot shells with appropriate surface properties for stabilizing Pickering emulsions. The pretreatment intensity effectively modulated the surface characteristics of LCNF, achieving desirable wettability through lignin retention and in-situ esterification. The resulting LCNF/curcumin Pickering emulsion (CPE) demonstrated curcumin protection and pH-responsive color changes, while the ensuing CPE/PVA composite film exhibited ultraviolet shielding, mechanical strength, oxygen barrier, and antioxidant properties. Furthermore, the CPE/PVA film showed promise as a real-time indicator for monitoring shrimp freshness, maintaining sensitivity to spoilage even after six months of storage. These findings advance the advancement of green LCNF technologies, providing eco-friendly solutions for valorizing bamboo shoot shells and enhancing the application of LCNF in Pickering emulsions.

Non-Newtonian behaviour of suspensions and emulsions: Review of different mechanisms.

The mechanisms of non-Newtonian behaviour of suspensions and emulsions in steady shear flow are reviewed. The review is divided into two parts. In the first part, the mechanisms of non-Newtonian behaviour in suspensions and emulsions composed of Newtonian matrix are reviewed. Both dilute and concentrated systems are discussed. In the second part, the mechanisms of non-Newtonian behaviour in suspensions and emulsions composed of non-Newtonian matrix are reviewed. Where appropriate, mathematical models describing the rheology are included.

In Vitro Gastrointestinal Digestion of Corn-Oil-in-Water Pickering Emulsions: Influence of Lignin-Containing Cellulose Nanofibrils Loading.

There is a growing trend in incorporating biomass-based engineered nanomaterials into food products to enhance their quality and functionality. The zeta potential, droplet size, microstructure, and content of free fatty acid (FFA) release were determined to investigate the influence of a plant-derived particle stabilizer, i.e., lignin-containing cellulose nanofibrils (LCNFs). Remarkable differences were observed during digestion stages, which were found to be correlated with the concentrations of LCNFs. The gradual FFA release in the small intestine stage from LCNF-coated lipid droplets was monitored over time, with a final lowest release of FFAs amounting to 26.3% in the emulsion containing 20.0% (v/v) of the dispersed phase stabilized by 3 mg/mL of LCNFs. This release can be attributed to the physical barrier at lipid droplet surfaces and the network effect created by the free LCNFs in the continuous phase. This work provides a foundation for the potential application of nature-derived LCNF materials in reducing fat absorbance.

Wide pH, Adaptable High Internal Phase Pickering Emulsion Stabilized by a Crude Polysaccharide from Thesium chinense Turcz.

The ultrasound-assisted extraction conditions of Thesium chinense Turcz. crude polysaccharide (TTP) were optimized, and a TTP sample with a yield of 11.9% was obtained. TTP demonstrated the ability to stabilize high-internal-phase oil-in-water emulsions with an oil phase volume reaching up to 80%. Additionally, the emulsions stabilized by TTP were examined across different pH levels, ionic strengths, and temperatures. The results indicated that the emulsions stabilized by TTP exhibited stability over a wide pH range of 1-11. The emulsion remained stable under ionic strengths of 0-500 mM and temperatures of 4-55 °C. The microstructure of the emulsions was observed using confocal laser scanning microscopy, and the stabilization mechanism of the emulsion was hypothesized. Soluble polysaccharides formed a network structure in the continuous phase, and the insoluble polysaccharides dispersed in the continuous phase, acting as a bridge structure, which worked together to prevent oil droplet aggregation. This research was significant for developing a new food-grade emulsifier with a wide pH range of applicability.