Article
Biotechnology & Applied Microbiology
Monique Ellen Torres da Silva, Mithyzi Andrade Leal, Michael de Oliveira Resende, Marcio Aredes Martins, Jane Selia dos Reis Coimbra
Summary: The study evaluated protein extracted from Scenedesmus obliquus for its emulsifying properties, finding that 0.5% SoPC can produce stable emulsions even at pH values far from its isoelectric point. The emulsions showed resistance to variations in pH and high salt concentrations, indicating that S. obliquus proteins could be a potential sustainable alternative emulsifier in the food industry.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2021)
Article
Biochemistry & Molecular Biology
Vijay Kumar, Arun Kumar Gupta, Bindu Naik, Hilal Ahmad Makroo
Summary: Almond gum, a natural biopolymer produced by Almond tree, has diverse applications in various industries due to its non-toxic, biodegradable, and biocompatible properties. This study investigated the effects of high dose gamma irradiation on the physicochemical and functional properties of almond gum powder. The results showed significant changes in water absorption capacity, oil absorption capacity, solubility index, foaming index, L value, pH, emulsion stability, and phytochemical properties after irradiation. The study concludes that gamma irradiation can effectively modify almond gum to enhance its functional properties and generate desirable internal structures for specific uses in food, pharmaceutical, and industrial applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Khanita Kamwilaisak, Kanokwan Rittiwut, Pasakorn Jutakridsada, Wimonporn Iamamorphanth, Nutsupa Pimsawat, Jesper T. N. Knijnenburg, Somnuk Theerakulpisut
Summary: This study modified rice starch nanoparticles and used them as emulsifiers in Pickering emulsions. The modified nanoparticles showed good hydrophobicity and emulsification properties, making them suitable for drug delivery.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Polymer Science
Catia Gil, Ana Teresa Rebocho, Asiyah Esmail, Chantal Sevrin, Christian Grandfils, Cristiana A. Torres, Maria A. M. Reis, Filomena Freitas
Summary: Biosurfactants synthesized by microorganisms are safe and sustainable alternatives to synthetic surfactants. This study characterizes a biopolymer secreted by Burkholderia thailandensis, highlighting its potential as a biosurfactant. The biopolymer is a glycolipopeptide with carbohydrate and protein contents of 33.1% and 23.0%, respectively. It displays good emulsion-stabilizing capacity and can form stable emulsions with hydrophobic compounds.
Article
Chemistry, Physical
Jae Rok Shin, Sung-Churl Choi, Gye Seok An
Summary: Surface functionalization of ZrB2 with cationic or anionic polymers improves the dispersity of the particles and allows for the preparation of high-dispersity and low-viscosity ZrB2 slurry.
COLLOID AND INTERFACE SCIENCE COMMUNICATIONS
(2022)
Article
Materials Science, Ceramics
A. Franzol, T. M. Banin, T. R. Brazil, M. C. Rezende
Summary: This study investigated the kinetic stability of a cosmetic emulsion containing three different emulsifiers through rheological analysis. The results showed that the best stability was achieved with 3.0 wt% of cationic and anionic emulsifiers, which was consistent with sensory tests preferred by consumers. Rheological analysis proved to be effective in predicting emulsion stability, reducing the time needed for kinetic studies and sensory testing.
JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ruoning Zhang, Jingjing Yu, Nan Liu, Yanxiang Gao, Like Mao
Summary: This study developed a new method to stabilize W/O emulsions using nanoparticles and oleogel from ethylcellulose (EC), which can be applied for multiple delivery. The results showed that both EC nanoparticles and oleogels contributed to the stability of the emulsions, even during freeze-thawing and heating processes. Furthermore, the addition of curcumin and anthocyanin improved the light stability of the bioactives in the emulsions.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Fang Zhang, Xixi Cai, Lan Ding, Shaoyun Wang
Summary: The study focused on emulsions stabilized by chitosan/casein complexes and found that chitosan effectively improved emulsification activity and stability, with rheological properties primarily influenced by chitosan. The complexes showed shear resistance, rapid adsorption, and predominantly viscous characteristics, with stability depending on viscosity effects, rapid adsorption characteristics, and spatial effects of biopolymer structures.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yao Lu, Ruoning Zhang, Yan Jia, Yanxiang Gao, Like Mao
Summary: In this study, water-in-oil (W/O) Pickering emulsions stabilized by different interfacial nanoparticles (ethyl cellulose-EC, whey protein isolate-WPI, Zein) and oleogel networks (glycerin monostearate) were investigated. The study explored the influence of different nanoparticles and oleogel networks on the properties of emulsions under varying internal phase fractions. The findings revealed a dual stabilization mechanism for W/O emulsions, with both nanoparticles and oleogel networks contributing to emulsion stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Caiyun Cheng, Chao Yuan, Bo Cui, Lu Lu, Jianpeng Li, Haojie Sha
Summary: By studying the interfacial behavior of cyclodextrins and the physico-chemical properties of emulsions, it was found that Pickering emulsions stabilized by alpha-CD and 8-CD had better stability and rheological properties, while emulsions stabilized by HP-CD derivatives were prone to delamination and sedimentation.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
D. A. Mendez, M. J. Fabra, A. Martinez-Abad, M. Martinez-Sanz, M. Gorria, A. Lopez-Rubio
Summary: The study identified three different emulsification mechanisms for pectin extracted from different sources, with watermelon rind pectin showing the highest emulsification capacity due to its protein content and longer sugar side chains. Meanwhile, apple pectin had the lowest emulsification capacity mainly attributed to its viscosity effects, and commercial citrus pectin formed a better adsorbed layer but could not prevent flocculation at low concentrations.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Qingbin Guo, Xuerui Zhu, Wenqi Zhen, Zhenjing Li, Ji Kang, Xiaodong Sun, Shujun Wang, Steve W. Cui
Summary: This study extracted flaxseed gum (FG) using high temperature water and investigated its rheological and emulsion stabilizing properties in aqueous solution, as well as the effects of processing conditions on its functional properties. The results showed that FG could form a gel and stabilize emulsions, but homogenization decreased its elastic properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Yang Tang, Chengcheng Gao, Yan Zhang, Xiaozhi Tang
Summary: This study aimed to enhance the physiochemical stability of chitosan particle stabilized Pickering emulsion by coating with sodium alginate. Different mass ratios of CS and SA were evaluated for their effects on the microstructure, rheology, and stability of the emulsions. The addition of the proper level of SA could increase the stability of the emulsion, but the creaming and flocculation stability were still sensitive to various environmental factors.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Engineering, Chemical
Yunna Wang, Richard W. Hartel, Liebing Zhang
Summary: This study investigated the effects of different emulsifiers on the partial coalescence of fat globules, fat crystallization behavior, and stability of aerated emulsions. The combination of emulsifiers significantly impacted fat crystallization, emulsification, and globule particle size. The choice of emulsifiers played a crucial role in improving the physical stability and foam hardness of aerated emulsions.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Selma Toumi, Madiha Melha Yahoum, Sonia Lefnaoui, Abdelkader Hadjsadok
Summary: New amphiphilic derivatives of kappa-carrageenan were synthesized by hydrophobic modification using octyl chloride, with microwave-assisted synthesis leading to higher degree of substitution, greater amphiphilic character, and improved emulsifying power compared to conventional heating method. These derivatives show potential applications in food, cosmetics, and pharmaceutics as stabilizers for oil/water emulsions.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Bimal Prasanna Mohanty, Arabinda Mahanty, Satabdi Ganguly, Tandrima Mitra, D. Karunakaran, R. Anandan
Article
Biochemistry & Molecular Biology
R. G. Kumar Lekshmi, M. Rahima, N. S. Chatterjee, C. S. Tejpal, K. K. Anas, K. V. Vishnu, K. Sarika, K. K. Asha, R. Anandan, Mathew Suseela
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Biochemical Research Methods
S. Sivakumar, T. Raja Swaminathan, R. Anandan, N. Kalaimani
JOURNAL OF VIROLOGICAL METHODS
(2019)
Article
Chemistry, Analytical
Niladri S. Chatterjee, Akanksha Singh, K. V. Vishnu, K. K. Ajeeshkumar, R. Anandan, K. Ashok Kumar, Suseela Mathew
JOURNAL OF AOAC INTERNATIONAL
(2020)
Article
Food Science & Technology
Pavan Kumar Dara, Mahadevan Raghavankutty, Nomy Sebastian, Niladri Sekhar Chatterjee, Suseela Mathew, Chandragiri Nagarajarao Ravishankar, Rangasamy Anandan
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2020)
Article
Food Science & Technology
R. Yathavamoorthi, C. T. Nithin, T. R. Ananthanarayanan, Suseela Mathew, J. Bindu, R. Anandan, T. K. S. Gopal
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2020)
Article
Food Science & Technology
Lekshmi R. G. Kumar, Preethy Treesa Paul, K. K. Anas, C. S. Tejpal, N. S. Chatterjee, T. K. Anupama, V. Geethalakshmi, R. Anandan, R. Jayarani, Suseela Mathew
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Agriculture, Dairy & Animal Science
C. S. Tejpal, P. Vijayagopal, K. Elavarasan, D. L. Prabu, R. G. K. Lekshmi, R. Anandan, E. Sanal, K. K. Asha, N. S. Chatterjee, S. Mathew, C. N. Ravishankar
Summary: The study reveals that dietary supplementation of tilapia protein hydrolysate significantly improves growth performance, metabolic enzyme activities, immune response, and resistance against bacterial infection in silver pompano fingerlings.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
S. Murali, D. S. Aniesrani Delfiya, K. Sathish Kumar, Lekshmi R. G. Kumar, S. Ezhil Nilavan, P. R. Amulya, V. Soumya Krishnan, P. V. Alfiya, Manoj P. Samuel
Summary: The study aimed to investigate the mathematical modeling of drying kinetics and quality of shrimp dried under a solar-LPG hybrid dryer. The page model accurately predicted the drying behavior of shrimp, with an effective moisture diffusivity value obtained based on Fick's equation. Drying did not significantly affect the proximate and biochemical composition of dried shrimps, and the sensory analysis showed a significantly higher sensory score for the color attribute of dried shrimp.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2021)
Article
Food Science & Technology
D. S. Aniesrani Delfiya, K. Prashob, S. Murali, P. Alfiya, Lekshmi R. G. Kumar, Manoj P. Samuel
Summary: The study aimed to develop a new hot air-assisted continuous infrared radiation drying system and found that the IR-HA drying mode is superior for shrimp drying.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2022)
Article
Energy & Fuels
P. A. Aneesh, R. Anandan, Lekshmi R. G. Kumar, K. K. Ajeeshkumar, K. Ashok Kumar, Suseela Mathew
Summary: Management of waste generated in fish processing industries is a global concern. This study utilized biorefinery technology to convert shrimp processing waste into commercially important products such as astaxanthin-rich oil, protein, chitin, and chitosan.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Multidisciplinary Sciences
Pavan Kumar Dara, R. Mahadevan, P. A. Digita, S. Visnuvinayagam, Lekshmi R. G. Kumar, Suseela Mathew, C. N. Ravishankar, R. Anandan
SN APPLIED SCIENCES
(2020)