Article
Chemistry, Physical
Mathieu Balcaen, Johan Steyls, Arnulf Schoeppe, Veronique Nelis, Paul Van der Meeren
Summary: The study revealed that the composition of oil phase and phospholipids can influence the characteristics of w/o emulsions and w/o/w emulsions. Additionally, the hydrophilic emulsifier was found to have an impact on the properties of w/o/w emulsions.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2021)
Article
Chemistry, Applied
Duanquan Lin, Alan L. Kelly, Song Miao
Summary: This study investigated external/internal O/W/O emulsion-gelation methods for preparation of alginate-based emulsion micro-gel particles. The external gelation could produce emulsion micro-gels with small size (<100 mu m), while emulsion micro-gels prepared by the internal gelation had bigger size and a more narrow size distribution. The presence of emulsion micro-gel particles prepared by the external gelation improved the Young's modulus of gel beads and delayed their structural collapse during intestinal digestion.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Kristyna Opustilova, Barbora Lapcikova, Lubomir Lapcik, Shweta Gautam, Tomas Valenta, Peng Li
Summary: Physicochemical analyses were conducted on curcumin standard sample and curcumin multiple emulsions. The study revealed poor stability of the emulsions and showed that the content of curcuminoid substances can be determined using MDSC method. CLSM observation confirmed the presence of suspended curcumin particles in the oil phase.
Article
Chemistry, Applied
Lijia Li, Meng Zhang, Xumei Feng, Haodong Yang, Meili Shao, Yuyang Huang, Yang Li, Fei Teng
Summary: This study investigated the effects of gelation on the stability and functionality of soybean lipophilic protein-stabilized W/O/W emulsions. The results showed that gelation effectively reduced the interfacial tension of emulsions, improved encapsulation efficiency and interfacial protein adsorption rate, and enhanced the digestion performance of emulsions.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Karnam Sangwan, Renu Garhwal, Rahul Mehra, Yash Pal, Anuradha Bhardwaj, Varij Nayan, Naveen Kumar, Shiv Kumar, Gulden Goksen, Jose M. Lorenzo, Harish Kumar
Summary: Watermelon rind and seeds, as agro-industrial waste, can be used to produce double emulsions encapsulating lyophilized watermelon rind powder using watermelon seed oil. Various emulsifiers and stabilizers were used to optimize the preparation of stable double emulsions. The selected combination exhibited better emulsification properties and can be considered as appropriate food-grade systems.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Peiyuan Li, Chuo Guo, Xiaofei Li, Kai Yuan, Xudong Yang, Yurong Guo, Xi Yang
Summary: The study found that oil droplets were always located in the casein-dominant regions regardless of the polymer types used for preparing emulsions. As Alg concentration increased, the gelation time of composite emulsion gels shortened, and the incorporation of oil droplets also affected the phase separation rate and extent between Alg and caseins.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yingwei Liu, Wan Jun Lee, Chin Ping Tan, Oi Ming Lai, Yong Wang, Chaoying Qiu
Summary: High internal phase emulsions (HIPEs) are promising for applications in food and cosmetic industries. In this study, water-in-oil (W/O) HIPEs were successfully fabricated using diacylglycerol (DAG). The addition of carrageenan and NaCl significantly improved the stability and rigidity of the emulsions, demonstrating good retention ability for anthocyanins and beta-carotene.
Article
Biochemistry & Molecular Biology
Haiyan Tian, Dong Xiang, Congfa Li
Summary: Improving the stability of W/O/W emulsions by adding XG/LBG mixture in the inner water phase was aimed in this study. It was found that the presence of XG/LBG mixture could enhance the stability of W/O/W emulsions and protect TPPs encapsulated in the internal water phase, maintaining over 50% of their antioxidant capacity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Agriculture, Multidisciplinary
Fuge Niu, Mengdi Zhao, Weiwei Tu, Zhe Li, Yi Gao, Yixuan Du, Weichun Pan
Summary: This study investigates the effect of surfactant adsorption on emulsion stability and provides a new strategy for the preparation of W/O/W emulsions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Xin Ying, Jiaxing Gao, Jing Lu, Changlu Ma, Jiaping Lv, Benu Adhikari, Bo Wang
Summary: In this study, soy peptide solution was successfully encapsulated in a W-1/O/W-2 double emulsion using PGPR as an effective inner emulsifier. The droplet size and encapsulation efficiency of the peptide solution depended on various factors including the ratio and concentration of phases. The freeze-dried microcapsule powder showed higher encapsulation efficiency compared to spray-dried one, indicating the potential of this double emulsion as a delivery matrix for hydrophilic ingredients.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Engineering, Environmental
Fan Zhang, Chao Wang, Xinyue Wang, Jiarui Wang, Hang Jiang, Kun Xu, Yungang Bai, Pixin Wang
Summary: An aminofunctionalized composite particles material was developed for oil/water separation and purification. The material exhibited underoil superhydrophobicity and underwater superoleophobicity, allowing for the separation of W/O and O/W emulsions simultaneously. The positive charged particles also showed high removal rate of anionic water-soluble pollutants. This research provides a new idea for intelligent oil/water separation and purification in the future.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Guiqiong Zhang, Qiang Zhang, Lan Wang, Lei Ji, Pengbing Han, Fengju Zhao, Qun Su
Summary: In this study, a curcumin O/W emulsion was prepared, and the effects of emulsifiers, emulsifier concentration, oil type, oil-to-water ratio, and homogenization pressure and processing cycles on the physical stability and droplet size distribution of the emulsion were evaluated. The results showed that the emulsion had good physical stability and effective protection of curcumin, indicating its potential for improving the bioaccessibility and bioavailability of curcumin in clinical applications.
Article
Chemistry, Applied
Hong Zhuang, Xueqian Li, Sijia Wu, Bing Wang, Haiyang Yan
Summary: The effects of konjac glucomannan (KGM) concentrations on the properties of water-in-oil-in-water emulsion gels were investigated. The addition of KGM improved the stability, rheological properties, and encapsulation efficiency of the emulsion gels. Moreover, KGM delayed the digestion process and enhanced the bioavailability of grape seed proanthocyanidin.
Article
Chemistry, Applied
Yue Li, Yihan Yang, Song Zhu, Bo Liu, Fang Zhong, Dejian Huang
Summary: In this study, OS-TPs complexes were prepared and their effects on the physical and oxidative stability of oil-water emulsion were investigated. The study showed that the OS-TPs complex effectively reduced the interfacial tension and improved the emulsifying ability of OSA starch. The complex also exhibited higher oxidative stability and a more stable structure compared to a simple mixture of tea polyphenols and OSA starch emulsion.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Sara Kolar, Slaven Juric, Marijan Marijan, Kristina Vlahovicek-Kahlina, Marko Vincekovic
Summary: Encapsulation of Stevia rebaudiana Bertoni leaf extract in calcium alginate microspheres can preserve its health and nutritional qualities. The addition of other biopolymers affects the structure and release of polyphenols. The best microsphere combination reduces polyphenol release and is suitable for food products with high water content.
Article
Chemistry, Applied
Bryshila Lupo, Alicia Maestro, Jose M. Gutierrez, Carmen Gonzalez
FOOD HYDROCOLLOIDS
(2015)
Article
Chemistry, Applied
E. Santamaria, C. Mendez, A. Maestro, J. M. Gutierrez, C. Gonzalez
JOURNAL OF POROUS MATERIALS
(2017)
Article
Chemistry, Applied
E. Santamaria, A. Maestro, M. Porras, J. M. Gutierrez, C. Gonzalez
JOURNAL OF POROUS MATERIALS
(2014)
Article
Food Science & Technology
Emmanuel N. Ambebila, Esther Santamaria, Alicia Maestro, Jose M. Gutierrez, Carmen Gonzalez
Article
Food Science & Technology
Sharmaine Atencio, Alicia Maestro, Esther Santamaria, Jose Maria Gutierrez, Carmen Gonzalez
Article
Chemistry, Applied
Alicia Maestro, Jose M. Gutierrez, Esther Santamaria, Carmen Gonzalez
CARBOHYDRATE POLYMERS
(2020)
Article
Food Science & Technology
Esther Santamaria, Alicia Maestro, Carmen Gonzalez
Summary: Nanoemulsions were prepared using a low-energy emulsification method and encapsulated into alginate beads. The beads were coated with chitosan and pullulan to improve the release kinetics of carvacrol. The chitosan-coated beads showed sustained release patterns and avoided the initial burst effect.
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)