Interface and Bulk Phase Engineering in Water-in-Oil High Internal Phase Emulsion: A Clean-Label Strategy for Stabilization and Application.

The integration of water into food systems as water-in-oil (W/O) high internal phase emulsions (HIPEs) offers a promising approach to reduce fat content and facilitate bioactive delivery. However, their thermodynamic instability, driven by extensive interfacial areas and mobile water phases, poses significant formulation challenges. It is significant to develop clean-label stabilizers to replace synthetic surfactants to stabilize W/O HIPEs.

Interfacial adsorption and lubrication dynamics of β-lactoglobulin and MCT on the mucin layer.

It is important to understand the interactions between salivary mucin and food-origin proteins or lipids, which play key roles in food oral lubrication and sensory perception. This study investigates the roles of β-lactoglobulin (BLG, at different pHs) and medium-chain triglycerides (MCT) on the adsorption and lubrication behavior of mucin in oral conditions. Lubrication tests suggested that BLG at pH 3.

Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl.

Water-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation. This study aimed to understand the relationship between physical stability and lipid oxidation of W/O HIPEs, focusing on the roles of emulsifiers, aqueous phase volume, and NaCl concentration.

Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives.

Bigels are novel soft-solid materials, which attract increasing attentions in the food industry. In this study, bigel beads based on alginate hydrogel and monoglyceride oleogel were developed, and their structures were modified by adding various polysaccharides (pectin, carrageenan, chitosan, xanthan gum and konjac gum). The inclusion of polysaccharides generally increased bead size and decreased hardness, with chitosan reducing the shrinking rate and swelling ratio during simulated gastric-intestinal digestion.

Modification of the interface of oleogel-hydrogel bigel beads for enhanced stability and prolonged release of bioactives.

In this study, novel bigel beads based on alginate hydrogel and monoglycerol oleogel were developed using tea saponin (TS) for interfacial modification. We investigated the impact of the structures of oleogel-hydrogel interface on the stability and bioactives release of bigel beads, with curcumin as the model hydrophobic bioactive. With higher TS content, the particle size and ζ-potential of the bigel emulsions was first decreased and then increased.

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.

Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challenges.

Interfaces play essential roles in the stability and functions of emulsion systems. The quick development of novel emulsion systems (e.g.

Assessing and Comparing Potential Allergenicity of Two Partially Hydrolyzed Whey-Based Formulas for Infants: A Population-Based Study in China.

Scope: In cases where breast milk is unavailable or inadequate, hydrolyzed infant formula is recommended as the primary alternative. The aim of this study is to assess and compare the allergenicity of two partially hydrolyzed whey-based formulas (PHF-Ws) using serum samples from patients with cow's milk allergy (CMA).

Methods And Results: LC-MS/MS technology is used to investigate the peptide distribution in both samples.

Undenatured type II collagen nanofibrils with sodium alginate coating: Structural characterization, physicochemical properties and capability to load curcumin.

In this study, the structural design and physicochemical property enhancement of undenatured type II collagen (UC-II) nanofibrils with sodium alginate (SA) coating induced by calcium ions (Ca) were investigated. The research aimed to elucidate the impact of Ca concentration on the morphology, thermal stability, and digestive resistance, as well as to assess the potential of UC-II/SA nanofibrils as a delivery system for curcumin (Cur). A series of Ca concentrations (1-9 mM) were methodically applied to optimize the condition that maintains the triple-helical structure of UC-II, thereby enhancing its functional properties.

Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel.

High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m).

Effect of simulated saliva on rheological and tribological properties of oleogel-in-water HIPEs during oral processing.

Hypothesis: High internal phase emulsions (HIPEs) have great potentials in the food industry to control fat consumption. Textural perception of HIPEs during oral processing is strongly influenced by saliva, which has not been systematically investigated. Therefore, we investigated the roles of saliva in the rheological and tribological properties of HIPEs during oral processing.

Structural modification of zein-based oil-in-glycerol emulsion gels for improved textural and digestion behaviors.

Zein can dissolve in glycerol, and can be developed into oil-in-glycerol emulsion gels to widen its applications. The current study focused on modulating the structures of zein-based emulsion gels by the addition of a surface active ingredient (Span 20, SP) to improve textural and digestion behaviors. Microstructural observation indicated that the addition of SP replaced zein from the oil-glycerol interface, and allowed a higher level of oil droplet aggregation.

Insight into the composite assembly process, nanofibril structure and stability of undenatured type II collagen in the presence of different types of nanocelluloses.

Four types of nanocelluloses (CNs), including cellulose nanocrystals (CNC), cellulose nanofibrils (CNF), cationic etherified nanocellulose (CCNF) and TEMPO-oxidized nanocellulose (TOCNF), were incorporated into the assembly process of undenatured type II collagen (UC-II). In the presence of CNs, the kinetics of UC-II composite assembly slightly fluctuated and the magnitude of UC-II assembly increased (from 59.93 to 66.

Enhanced freeze-thawing stability of water-in-oil Pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels.

This study developed water-in-oil (W/O) Pickering emulsions stabilized by ethylcellulose (EC) nanoparticles and EC oleogels, which presented significantly improved freeze-thawing (F/T) stability. Microstructural observation suggested EC nanoparticles were distributed at the interface and within the water droplets, and the EC oleogel trapped oil in the continuous phase. Freezing and melting temperatures of water in the emulsions with more EC nanoparticles were lowered and the corresponding enthalpy values were reduced.

Effects of different mechanical processes on the structural and powdery properties of insoluble undenatured type II collagen.

This study aimed to investigate the effects of dynamic high-pressure homogenization (DHPH), dynamic high-pressure microfluidization (DHPM), and wet media milling (WMM) processes on the particle size, microstructure, triple helix structure, wettability and suspension stability of insoluble undenatured type II collagen (IUC-II). The structural and powdery properties were regulated by different processes and parameters. By contrast, WMM-treated IUC-II showed smallest particle size (15.

Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility.

This study investigated the impacts of individual emulsifiers on the physicochemical stability, antioxidant ability, and in vitro digestion behavior of lutein-loaded nanostructured lipid carriers (NLCs). NLCs particles stabilized by ethyl lauroyl arginate, rhamnolipid, or tea saponin were fabricated by high-pressure microfluidization method. Differential scanning calorimetry and X-ray diffraction results confirmed the regulatory effect of emulsifiers on the crystallization behavior of NLCs.

In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound.

In this study, we employed the ultrasound-prepared electrostatic complex and covalent conjugate of soy protein isolate (SPI) and citrus pectin (CP) to prepare β-carotene-loaded nanoemulsions. The in vitro digestion and storage stability of nanoemulsions stabilized by different types of emulsifiers were investigated and compared. Nanoemulsions stabilized by ultrasound-treated complex/conjugate showed the highest encapsulation efficiency; during gastric digestion, these nanoemulsions also demonstrated the smallest droplet sizes and the highest absolute values of zeta potential, indicating that both electrostatic complexation/covalent conjugation and ultrasound treatment could significantly improve the stability of the resulting nanoemulsions.

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate.

Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks.

Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators.

This work developed novel bi-phasic gel systems containing a hydrogel (κ-carrageenan) and an oleogel, and investigated the roles of different oleogelators (glycerol monostearate-GMS and beeswax-BW) on the structures of the bigels. Stable bigels were obtained via a facile blending approach by carefully controlling the mixing temperature. Microstructural observation indicated that GMS-based bigels were of oil-in-water type, and BW-based bigels were of water-in-oil type.

Cyclodextrin-based metal-organic framework nanoparticles as superior carriers for curcumin: Study of encapsulation mechanism, solubility, release kinetics, and antioxidative stability.

In this paper, we propose a facile program of preparing nanoscale γ-cyclodextrin-based metal-organic frameworks (Nano-CD-MOFs) for the encapsulation of curcumin. Such Nano-CD-MOFs not only possess excellent mono-dispersity and crystalline structure, but also perform superior loading capacity. The results of N adsorption-desorption, XRD, DSC, and microtopography are utilized to confirm the presence status of encapsulated curcumin and further reveal the encapsulation mechanism of Nano-CD-MOFs.

W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery.

This study reported a novel approach to stabilize W/O emulsions with nanoparticles and oleogel from ethylcellulose (EC), and the emulsions were applied for multiple delivery. Microstructural observations revealed that EC nanoparticles were distributed within the water droplets and at the interface, and EC oleogel was in the continuous phase. Storage modulus and viscosity were higher, and thixotropic structural recovery rates were lower, in the emulsions with more EC nanoparticles.

Superfruits in China: Bioactive phytochemicals and their potential health benefits - A Review.

The term "superfruit" usually refers to certain fruits, which are rich in antioxidant components, therefore, are beneficial to human health. In China, there has been the concept of health preservation and dietary therapy through food intake in a long history. However, some other superfruits growing mainly in China have not attracted extensive attention, such as Cili, Goji berry, and sea buckthorn.

Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging.

In this study, two modified silica nanoparticles (SiO-GA NPs) were successfully obtained by covalently grafting gallic acid onto silica nanoparticles. The mean particle diameters of their were 112.7 ± 0.

Enhanced stability and controlled gastrointestinal digestion of β-carotene loaded Pickering emulsions with particle-particle complex interfaces.

In this study, we used large, rigid, and hydrophilic zein-propylene glycol alginate composite particles (ZPCPs) and small, soft, and hydrophobic whey protein microgel (WPM) particles to synergistically stabilize a Pickering emulsion for delivery of β-carotene. The photothermal stability and storage stability of β-carotene were improved with the combined use of different particles. Microstructural observations showed that ZPCPs were effectively adsorbed at the oil/water interface despite the substantial interparticle gaps.

Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene.

In this study, we utilized different types of particles to stabilize β-carotene-loaded Pickering emulsions: spherical hydrophobic zein colloidal particles (ZCPs) (517.3 nm) and rod-shaped hydrophilic cellulose nanocrystals (CNCs) (115.2 nm).