Article
Chemistry, Multidisciplinary
H. Meng, D. Du
Summary: The method describes a simple way to prepare high-efficiency ultrashort nanotube Pickering emulsifiers that can stabilize oil or water phase and form various emulsion types. By growing a layer of magnetic Fe3O4 nanoparticles, it enables the collection and recovery of oil-phase and magnetic nanotubes with huge potential applications for environmental protection.
MATERIALS TODAY CHEMISTRY
(2021)
Article
Chemistry, Physical
Bo Pang, Huan Liu, Kai Zhang
Summary: This article reviews recent advances in Pickering emulsions stabilized by polysaccharides-based micro/nanoparticles and the construction of functional materials from these emulsions. It discusses the effects of micro/nanoparticles properties on the characteristics of the Pickering emulsions and their applications, as well as the obstacles and prospects for the future development of polysaccharides-based micro/nanoparticles and Pickering emulsions in practical applications.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2021)
Article
Chemistry, Physical
Chuye Ji, Yixiang Wang
Summary: Nanocellulose-based Pickering emulsions have gained attention for food-related applications due to their favorable properties and stability. Nanocellulose, obtained from various sources and methods, can effectively stabilize the emulsions through irreversible adsorption. Synergistic effects with other substances can enhance interfacial networks. Further research is needed on the utilization of biomass waste, extraction methods, and safety assessments.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Physical
Priscila Gritten Sieben, Aline Savicki, Fernando Wypych, Rilton Alves de Freitas
Summary: The effect of kaolinite on a castor oil/silicone oil emulsion was investigated. The introduction of kaolinite transformed the emulsion from a liquid to a solid viscoelastic system, improving long-term stability.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Chemistry, Physical
Zhiwei Huang, Izabela Jurewicz, Edgar Munoz, Rosa Garriga, Joseph L. Keddie
Summary: The study demonstrates that carboxylated nanodiamonds can provide stability to Pickering emulsions, with experiments showing the mechanism of emulsion formation and stability under different conditions.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Ahmad Azfaralariff, Fazial Farahfaiqah, Lim Seng Joe, Shazrul Fazry, Mazlan Mohamed, Muhammad Faizan Nazar, Azwan Mat Lazim
Summary: This study isolates SNC from sago starch and investigates its performance in oil-in-water emulsions, showing significant impact on droplet size distribution and confirming the optimum stability with 4.0 wt% SNC. The findings suggest that SNC can be used as an alternative solid emulsifier for producing stable emulsions with desired properties for various applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Hui Dong, Qijun Ding, Yifei Jiang, Xia Li, Wenjia Han
Summary: Spherical cellulose nanocrystals (S-CNCs) prepared by mixed acid hydrolysis under ultrasonic treatment are shown to be promising stabilizers for Pickering emulsions, exhibiting high stability and low viscosity.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Zheng Wan, Huiping Xia, Shiyin Guo, Chaoxi Zeng
Summary: This study reports the first stable water-in-oil emulsions stabilized solely by a naturally occurring steroidal sapogenin. Concentrated emulsions with high internal water ratios can be obtained with low diosgenin concentrations, which significantly influence the microstructure and rheological properties. The emulsions exhibit excellent freeze/thaw stability and thermal stability, with the structural properties attributed to the combined action of diosgenin crystal shells and needle-crystals. This novel food grade emulsion demonstrates great potential for applications in food and biomedical-related fields.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Engineering, Chemical
Zhu Sun, Xiaoxiao Yan, Yao Xiao, Lingjie Hu, Max Eggersdorfer, Dong Chen, Zhenzhong Yang, David A. Weitz
Summary: Pickering emulsions, stabilized by solid particles, have advantages like resistance to coalescence, long-term stability, and good biocompatibility. Understanding particle properties and strategies for preparing amphiphilic Janus particles are crucial, as is the expanding application of Pickering emulsions in various industries.
Article
Chemistry, Applied
Deyi Zhou, Yuelin Xin, Baoguang Wu, Xiaofen Jiang, Xinling Wu, Pengfei Hou, Jiangtao Qi, Jinsong Zhang
Summary: This research modified zein with curcumin to form covalent and non-covalent complexes, and further covered them with polysaccharides to obtain ternary nanoparticles for Pickering emulsions. The addition of curcumin significantly inhibited the degradation and oxidation of the encapsulated β-carotene, while gum karaya delayed the release of fatty acids and improved the bioavailability of β-carotene. Comparing the performance of the complex particles, weakly charged polysaccharides and covalent binding were found to be superior. This study provides innovative perspectives on utilizing Pickering emulsions for protection and bioavailability of lipophilic nutraceuticals.
Article
Biochemistry & Molecular Biology
Shixin Song, Yufei Li, Qiyuan Zhu, Xin Zhang, Yang Wang, Li Tao, Lei Yu
Summary: In this study, buckwheat protein colloidal particles (BPCPs) were prepared by heat treatment to stabilize the oil-water interface. The results showed that the prepared BPCPs could be used as a novel Pickering emulsifier with certain particle size, surface hydrophobicity, and wettability. The effects of BPCPs concentration, ionic strength, and heat treatment on the structure and properties of Pickering emulsions were investigated.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Yike Jiang, Weiping Jin, Qingrong Huang
Summary: Nanocomplexes assembled from chitosan and caseinophosphopeptides were utilized to stabilize Pickering emulsions with medium-chain triglyceride as the oil phase. The concentration of nanocomplexes and their ratio impacted the stability of the emulsion, showing potential as fat replacers in food products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Andrea P. Cuevas-Gomez, Berenice Gonzalez-Magallanes, Izlia J. Arroyo-Maya, Gustavo F. Gutierrez-Lopez, Maribel Cornejo-Mazon, Humberto Hernandez-Sanchez
Summary: The stabilization of Pickering emulsions by nanoparticles has attracted interest in the field of food science and technology. This study used alpha-Lactalbumin nanoparticles to stabilize squalene-rich amaranth oil Pickering o/w emulsions and found that a concentration of 5-10% nanoparticles reached the critical coverage ratio and effectively stabilized the droplet size.
Article
Chemistry, Physical
Lilian Fernanda Martins do Amaral, Gabriela Siegel Aires, Fernando Wypych, Rilton Alves de Freitas
Summary: In this study, simple oil-in-oil emulsions were prepared using layered nanoparticles as stabilizers between silicone and castor oil. Layered double hydroxides with a shigaite-like structure were prepared by co-precipitation, followed by surface grafting with octadecyltrimethoxysilane in an apolar medium. The functionalized materials maintained their structure and morphology and showed good performance in controlling the hydrophobicity of the surface for application in oil-in-oil emulsions, improving their compatibility for dispersion in non-polar liquids.
APPLIED CLAY SCIENCE
(2023)
Article
Chemistry, Physical
Weiguang Yang, Mi Zhang, Qiqi Wang, Jiyong Sun, Aixin Song
Summary: A new Pickering emulsion system utilizing surfactant particles as stabilizers responded to external factors such as pH and metal ligands. The system exhibited long-term stability in a wide temperature range and high ionic strength resistance. The reversible transformation between emulsions stabilized by rhamnolipids and Rha-Cu particles could be conveniently manipulated by changing pH or introducing metal ligands, showing potential advantages in application fields requiring convenient transitions between emulsified and demulsified forms.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.