Article
Chemistry, Applied
Mejo Kuzhithariel Remanan, Fan Zhu
Summary: Pickering emulsions stabilized with octenyl succinic acid modified starch nanoparticles were used as a delivery system for rutin. Starch nanoparticles were prepared from quinoa, maize, and potato and modified to stabilize the emulsions. The emulsions showed good stability and rutin was effectively encapsulated in the emulsions. In vitro studies showed sustained release of rutin from the emulsions.
Article
Chemistry, Multidisciplinary
Tharwat Shaheen, Isabelle Capron
Summary: This study describes the preparation of re-dispersible surfactant-free dry eicosane oil emulsion using cellulose nanocrystals (CNCs) and metal nanoparticles, which can stabilize and/or reduce nanoparticles with different shapes and sizes. The surface modification of CNCs plays a crucial role in affecting the stability and droplet size of the emulsion. Thorough characterizations of the nanoparticles and emulsions were carried out to investigate their properties, showing variations in droplet sizes and stability.
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
Chemistry, Applied
Agata Sommer, Hanna Staroszczyk
Summary: This study compared the properties of disintegrated bacterial cellulose before and after freeze-drying, as well as its nanocrystals obtained using H2SO4 under different time and concentration conditions. The results showed that nanocrystals obtained with 30% acid had a similar structure to the parent cellulose, while nanocrystals obtained with 65% acid showed allomorphic transformation and cellulose sulfates formation. Nanocrystals obtained with 30% acid, as well as native bacterial cellulose, ensured the high stability of O/W emulsion containing up to 20% olive oil due to their strong surface charge density from negatively charged sulfate groups.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Meryem Bouhoute, Noamane Taarji, Lorena de Oliveira Felipe, Youssef Habibi, Isao Kobayashi, Mohammed Zahar, Hiroko Isoda, Mitsutoshi Nakajima, Marcos A. Neves
Summary: Microfibrillated cellulose (MFC) from Argan shells, prepared by chemical purification and mechanical disintegration, can act as a stabilizer for oil-in-water emulsions. High concentrations of AS-MFC can maintain thermodynamic stability of emulsions during long-term storage and stabilize 70% MCT oil without phase separation.
CARBOHYDRATE POLYMERS
(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, 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
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
Yilan Wu, Xingzhong Zhang, Dan Qiu, Ying Pei, Yan Li, Bin Li, Shilin Liu
Summary: This study investigated the effect of surface charge density of bacterial cellulose nanofibrils on the rheological characteristics of O/W Pickering emulsions. It was found that higher charge density resulted in increased viscosity and elasticity of the emulsions. pH and ionic strength also influenced the rheological properties, with lower pH leading to higher viscosity and higher pH resulting in lower viscosity.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Liang Zhang, Ting Xiong, Xian-Fen Wang, Dong-Ling Chen, Xu-Dong He, Chen Zhang, Chunsen Wu, Qian Li, Xiangli Ding, Jian-Ya Qian
Summary: Quinoa starch was developed as a new Pickering emulsifier through enzymatic modification, with studies conducted on its structural characteristics, hydrophilic properties, and emulsifying properties. It was found that the smallest particle size and closest angle to 90 degrees resulted in the best emulsifying performance of EM-9. Additionally, EM quinoa starch showed higher emulsifying capacity at a higher oil volume fraction, indicating potential use in products with higher oil content.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Jiaxin Guo, Lujie Cui, Yizhou Huang, Zong Meng
Summary: In this study, food-grade Spirulina platensis protein Pickering nanoparticles were successfully prepared using a simple method. The nanoparticles exhibited excellent stability in emulsions, and their concentration and oil phase fraction played a crucial role in enhancing emulsion stability. The presence of supported interfaces and regular polygonal shape deformations significantly influenced the stability of emulsions.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Energy & Fuels
Jianbin Liu, Liguo Zhong, Chaohui Lyu, Yigang Liu, Shoujun Zhang
Summary: The study analyzes the influence of W/O emulsions on efficient heavy oil recovery and simulates the re-emulsification process of W/O emulsions, exploring the generation and properties of W/O emulsions during heavy oil recovery. The results show significant variations in the generation of W/O emulsions under different conditions as well as the emulsion droplet size and fluidity after re-emulsification.
Article
Biophysics
Fatma Ben Cheikh, Ayman Ben Mabrouk, Albert Magnin, Jean-Luc Putaux, Sami Boufi
Summary: Chitin nanocrystals were used as stabilizing agent for oil-in-water emulsification, leading to emulsions with low droplet size and long-term stability. This opens new avenues for producing emulsions for a wide variety of applications.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Article
Chemistry, Applied
Tong Guan, Bin Liu, Ran Wang, Yutao Huang, Jie Luo, Yuan Li
Summary: The use of α-lactalbumin nanotubes as an immobilization carrier for lipases resulted in improved enzyme activity and enhanced release of free fatty acids in low-fat cheeses. The lipase immobilization strategy on NTs effectively increased the enzyme affinity to substrate and catalytic efficiency, leading to a higher FFA release compared to free lipases.
FOOD HYDROCOLLOIDS
(2021)
Article
Agricultural Engineering
QiJie Chen, Na You, ChunYan Liang, YiNing Xu, Feng Wang, Bo Zhang, Peng Zhang
Summary: In this study, green composite films were prepared by incorporating ginger essential oil (GEO) Pickering emulsions stabilized by tempo-oxidized cellulose nanocrystals (TOCN) into a starch-based film-forming matrix. The results showed that the composite films exhibited improved antibacterial activity and tensile strength (TS). Moreover, the water vapor permeability of the films decreased by 60.3% and the TS increased by 25.0% when the amount of TOCN was 1.0 wt% and the GEO dosage was 22%.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
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.