Higher Apparent Viscosity Research Articles

Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels.

Understanding gel structures and behavior is a prerequisite for attaining the desired food application characteristics. The mixing temperature is crucial when incorporating thermolabile active compounds into gels. This study evaluated the effect of mixing temperature on the physical and chemical properties of a bigel system prepared using a carnauba wax/canola oil oleogel and Arabic gum hydrogels. The results showed that bigels prepared at lower temperatures (30 and 40 °C) resulted in a solid-like state under crystallization temperature, resulting in matrices with larger hydrogel droplets, softer texture, and lower adhesiveness, spreadability, and solvent binding capacity. In contrast, bigels prepared at higher temperatures (50 and 60 °C), around crystallization temperature but with no solid state, resulted in matrices with smaller hydrogel droplets and higher firmness, adhesiveness, and spreadability. These bigels had a higher apparent viscosity, especially at lower shear rates, and solid-like behavior in the linear viscosity range. During the bigel preparation process, adjusting the mixture temperature had no effect on the samples' oxidative stability, FTIR spectra, or thermal properties. The results highlighted the importance of hydrogel droplet size on the microstructure of the formed bigels, and smaller droplets could act as effective fillers to reinforce the matrix without making chemical changes.

Fabrication of cellulose nanofibers/epigallocatechin gallate complexes: Insights into structure, antioxidant properties and enhanced emulsion performance

In this work, cellulose nanofiber/epigallocatechin gallate (CNF/EGCG) complexes at different ratio were fabricated and the effects on characteristics and stability of emulsions under different oil phase fraction (φ) were investigated. The results of functional groups indicated the formation of CNF/EGCG complexes via hydrogen bond interaction, leading to enhanced antioxidant activity as the proportion of EGCG increased. The complexes exhibited more fragments but pure CNF were more homogenously dispersed in the aqueous phase. Enhancing the EGCG content reduced the droplet size of emulsions firstly before increased, while the apparent viscosity and viscoelastic properties displayed a contrary trend. Emulsion gels with smaller droplet size, higher apparent viscosity, excellent viscoelastic properties and physical stability could be formed at φ = 0.5 while emulsions at φ = 0.3 exhibited slight creaming. The emulsions at lower CNF/EGCG ratio presented better oxidative stability, which was ascribed to the higher antioxidant activity of the complexes and the thicker interfacial film. Results suggest that EGCG could be combined with CNF to improve the emulsion performance and be applied in extending the shelf-life of the emulsion-based products.

An innovative approach in oat milk production: Ohmic heating

This study aimed to produce oat-milk by using the ohmic heating (OH) system and to compare some quality properties of this milk with the milk produced by conventional methods. The solution containing oats was heated from 20 °C to 75 °C using 3 different voltage-gradients, and then oat-milk was obtained by applying a series of processes. It has been determined that as the voltage gradient increased during heating in oat milk production, the processing time shortens, and this time was 482 seconds in the conventional heating process. The effective electrical conductivity values increased as the temperature increased in the OH process during the production of oat-milk and these values vary between 0.13 and 0.41 S/m. Also, some quality characteristics of oat milk such as color and total phenolic content were better preserved in milk obtained by the OH process than conventional heating process. In addition, oat milk obtained by OH process had higher apparent viscosity at all temperatures.

Extraction Method Effects on Structural Properties and Functional Characteristics of Dietary Fiber Extracted from Ginseng Residue.

In this research, the dietary fibers (DFs) from ginseng residue were extracted by employing three different extraction methods (alkaline: AL, acidic: AC, enzymatic: EN). The extracted DFs were characterized in terms of their structural and functional properties. The results clearly showed that, regardless of the extraction methods, all DF samples exhibited representative infrared spectral features. The DF extracted by AC (citric acid) had more porous structures with a looser configuration, in conjunction with high apparent viscosity, whereas the DF extracted by EN (α-amylase and protease) exhibited higher thermal stability. Moreover, the monosaccharide composition of the DF samples was significantly influenced by the extraction method type. The DF from ginseng residue extracted by AC had the highest functional properties, such as water holding capacity (8.16 g/g), oil holding capacity (3.99 g/g), water swelling capacity (8.13 g/g), cholesterol-absorption capacity (12.85 mg/g), bile acid absorption capacity (91.51 mg/g), nitrite ion absorption capacity (124.38 ug/g at pH 2.0), glucose absorption capacity (52.67 mg/g at 150 mmol/L), as compared to those of DF extracted by the EN and AL (sodium hydroxide) methods. Hence, ginseng residue-derived DF extracted by the AC method may be potentially employed in the preparation of functional food ingredients.

Improving the gel properties of Ficus pumila Linn. pectin by incorporating deacetylated konjac glucomannan

To improve the gelation behaviour of pectin, the effect of deacetylated konjac glucomannan (DKGM) with various deacetylation degrees (27.44 %, 44.32 %, 60.25 %, and 71.77 %) on the heat-induced gel characteristics of Ficus pumila Linn. pectin was studied. The hardness, chewiness, and adhesiveness of the gel increased as the degree of deacetylation increased from 27.44 % to 60.25 %, but decreased at 71.77 %. Additionally, DKGM addition resulted in higher apparent viscosity and non-Newtonian fluid behaviour in the composite gel. The incorporation of DKGM into the gel matrix strengthened the gel structure by promoting hydrogen bond formation and shortening relaxation time compared to the control. Scanning electron microscopy images revealed that the densification of the pectin gel network increased as the degree of deacetylation of konjac glucomannan rose from 27.44 % to 60.25 %, but then loosened when it exceeded 71.77 %. As the degree of deacetylation increased, the hydrophobic interaction between pectin and DKGM increased. Overall, the addition of DKGM effectively modulated the gel properties of Ficus pumila Linn. pectin, thus broadening its industrial application on different gel products.

Evaluation of Quality Attributes and Rheological Behavior of Tahini with Addition of Natural Sweetener and Cocoa Liquor

Tahini is a globally recognized creamy paste made from sesame seeds, whose seeds are widely produced in Colombia but little used in the production of products. Therefore, the objective of this study was to evaluate the quality attributes through proximal, microbiological, and sensory analysis, and the rheological behavior of tahini with the addition of natural sweetener, honey, and cocoa liquor as sensory additives, using local crops. A 2X2X2 factorial design with sesame paste, honey concentration, and cocoa liquor as factors were used to prepare tahini. Proximal, microbiological, and sensory analyses were carried out to determine the bromatology, microbiological suitability, and sensory acceptability, respectively. The rheological behavior was studied by shear rate sweep, controlling the deformation 1x10-² s-1 to 1x10-² s-1 with a fit to the Ostwald de Waele model. The rheological characterization of the formulations showed that all of them exhibited pseudoplastic flow behavior, with F4 standing out as having a higher apparent viscosity. Finally, formulation F4 showed the best bromatological, rheological, and sensory characteristics, demonstrating that the incorporation of new ingredients can modify traditional tahini to promote its consumption.

Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion Gels.

Starch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysis time (0-4 days), and their structural changes and potential application as HIPEs' stabilizers were further explored. With increasing the acid hydrolysis time from 1 day to 4 days, the yield of QS nanocrystals decreased from 30.4% to 10.8%, with the corresponding degree of hydrolysis increasing from 51.2% to 87.8%. The occurrence of QS nanocrystals was evidenced from the Tyndall effect and scanning electron microscopy with particle size distribution. The relative crystallinity of QS subjected to different hydrolysis times (0-4 days) increased from 22.27% to 26.18%. When the acid hydrolysis time of QS was 3 and 4 days, their HIPEs showed self-standing after inversion, known as high internal phase emulsion gels (HIPE gels), closely related to their densely packed interfacial architecture around oil droplets, seen on an optical microscope, and relatively high apparent viscosity. This study could provide a theoretical guidance for the efficient production and novel emulsification of SNCs from QS to HIPE gels.

Correlations of mixed convection in a double lid‐driven shallow rectangular cavity: The case of non‐Newtonian power‐law fluids

AbstractThis work provides an analytical and numerical assessment, complete with correlations, of mixed convection in a double lid‐driven shallow rectangular enclosure, which confines non‐Newtonian fluids of the Ostwald–de Waele type and which a uniform thermal flux heats. The finite volume method with the SIMPLER algorithm is the numerical method used to solve the governing partial differential equations along with the boundary conditions, where the parallel flow concept is the analytical approach. In the limits of the explored values of the governing parameters of this study, which are the Rayleigh number, the Peclet number, and the behavior index, the results obtained by these approaches appear to be in good harmony. On the basis of the results obtained by these approaches, we established helpful correlating relations between the governing parameters to realize the contribution of mixed convection to heat transfer. This leads to the finding that the ratio Ra/Pe2+n is the mixed convection parameter, which is the key to distinguishing the three convective flow modes. On the basis of this parameter, which allows the transition from one regime to another, it is possible to identify the zones that designate the predominance of natural, forced, and mixed convection. The limits of these latter depend on the behavior index, n, which is diversified from 0.6 to 1.4 to account for shear thinning (0 < n < 1, low apparent viscosity, high fluid flow, and high heat transfer rate), Newtonian (n = 1), and shear thickening (n > 1, high apparent viscosity, slow fluid flow, and low heat transfer rate) fluids. On the other hand, the study presents and interprets the influences of the steering factors on heat transfer and fluid flow.

Modulation of rapeseed protein nanoparticles by interaction with chitosan: Enhancing the physical stability, antioxidant activity and β-carotene slow-release properties of Pickering emulsion

This study aimed to investigate the physical stability, oxidation, digestibility and β-carotene sustained-release properties of Pickering emulsions stabilized by rapeseed protein (RP) complexed with chitosan (CS). The results showed that adding CS to RP decreased the RP mean particle size from 3575.0 to 130.9 nm, increased its zeta-potential from 29.6 to 41.4 mV, changed its tertiary structure, and enabled its uniform dispersion. Additionally, CS addition improved RP interfacial properties at air/water and oil/water interfaces, thereby enhancing its emulsification activity and stability. Rheological property analysis exhibited that RP/CS complex had a smaller storage modulus (G′) and loss modulus (G") as well as a higher apparent viscosity. Moreover, the RP/CS complex stabilized emulsions showed a smaller average particle size of 100–1500 nm, a higher zeta-potential of 58–66 mV and better physical stability, thus better tolerating environmental factors such as time, temperature and salt ions. Furthermore, the RP/CS complex stabilized emulsions showed better antioxidant properties with a lower peroxide value (POV) and thiobarbituric acid reactant value (TBARS). Finally, the RP/CS complex emulsions exhibited better antidigestive stability and could slow down the β-carotene release rate. These results provide a theoretical basis for the application of RP/CS complex as a new food emulsifier in the nanocolloid transport system.

Hydroxysulfobetaine foamer for potential mobility control application in high-temperature and ultra-high salt reservoirs

A good foamer should have good solubility in the formation of water, strong foaming ability, and also meet the requirements of thermal stability and low adsorption capacity under high temperature and high salinity conditions. The foam properties of hydroxylsulfobetaine surfactant with different carbon chain lengths were measured at 130 °C, 30 MPa, and in brine with a salinity of 22 × 104 mg·L−1. The results showed that hydroxylsulfobetaine surfactant with long carbon chains exhibited strong foam stability, with foam decay half-lives reaching 13 days for 0.4 wt% EHSB (erucamide propyl hydroxysulfobetaine) and 2.9 days for 0.4 wt% HSB18 (octadecyl dimethyl hydroxypropyl sulfobetaine), respectively. Hydroxysulfobetaine surfactant with short carbon chains had a foam decay half-life of less than 10 h. Considering the poor thermal stability of EHSB at 130 °C, HSB18 was primarily chosen as the foamer. HSB18 and HSB12 (dodecyl dimethyl hydroxypropyl sulfobetaine) were combined in a ratio of 3:1 to form the compound hydroxysulfobetaine MHSB31, which demonstrated good solubility in saline solution with KP (Krafft point) lower than 30 °C. The evaluation, using different concentrations of MHSB31, showed that the foam decay half-life ranged from 88 h for 0.03 wt% MHSB31 compared to 42 h for 0.1 wt% MHSB31. The excellent foaming performance of the compound system is attributed to its high surface dilational modulus and the formation of wormlike micelles. The adsorption capacity test demonstrated that when the concentration was less than 1 wt%, the adsorption capacity of MHSB31 on quartz sand surface was less than 1 mg·g−1, satisfying oilfield requirements. The results of the flow experiment at 130 °C and 10 MPa, in brine with a salinity of 22 × 104 mg·L−1, show that when the concentration of MHSB31 is greater than 0.1 wt%, the foam formed in the core with permeability of 632 mD and 2005 mD has a higher apparent viscosity and resistance factor. Additionally, the relative mobility of the foam formed in the core with a permeability of 2005 mD is lower than that formed in the core with a permeability of 632 mD. This indicates a certain selective reduction effect on mobility. Due to the influence of ultimate capillary pressure, both foam resistance factor and apparent viscosity are lower for the 47 mD core injected with different concentrations of MHSB31 ranging from 0.05 wt% to 0.5 wt%. The evaluation data presented in this paper regarding bulk foam and flow foam, using hydroxysulfobetaine surfactant under high temperature, high pressure, and high salinity conditions, have significant guiding significance for selecting and applying foamers in reservoirs with such harsh conditions.

Microwave-assisted acid extraction of high-methoxyl kinnow (Citrus reticulata) peels pectin: Process, techno-functionality, characterization and life cycle assessment

The present study assessed the efficacy of kinnow peel pectin-acetic acid extraction using microwave heating at 110 °C, pH 2.2 for 10 min with a 1:2 ratio supernatant to ethanol for higher yield. The kinnow peel was freeze dried and grinded to fine powder for pectin extraction. The microwave extracted (ME) kinnow pectin showed 833 mg equivalent weight, 7.44 % methoxyl content, 66.67 % degree of esterification, 63.15 % galacturonic acid content and evinced higher purity than commercial citrus pectin. ME kinnow pectin exhibited shear thinning behaviour while higher apparent viscosity (Pa. s) at 20 % concentration. The ME kinnow pectin showed characteristic functional groups and a less crystalline structure as deduced from FT-IR, SEM and XRD respectively, and a higher thermal decomposition analysed from TGA. Further, life cycle assessment (LCA) predicted that the ethanol and acetic acid were major contributors toward climate change in this study. ME kinnow pectin has the potential to be used as a commercial pectin in various food applications.

Study on the synergistic action of β-cyclodextrin and sodium caseinate to stabilize the seal oil pickering emulsion

In order to explore the synergistic action of β-cyclodextrin (β-CD) and sodium caseinate (SC) to stabilize the seal oil Pickering emulsion. Seal oil emulsions were prepared by β-CD (β-CD-E), SC (SC-E) and hybrid particles (β-CD@SC-E). Appearance and microscopic morphological analysis, particle size, ζ-potential and viscosity were used to characterize the emulsions. Droplets in emulsion stabilized by the hybrid particles were evenly, with smallest particle size (16.31 μm), largest absolute ζ-potential (27.85 mV) and higher apparent viscosity. Then, stability of the emulsions was evaluated by storage stability, centrifugation stability, pasteurization stability and salt stability. The results showed the appearance, microscopic morphology, particle size, creaming index (CI) of β-CD@SC-E were the least affected after storage, centrifugation, pasteurization and different salt concentration treatment. The interaction analysis indicated that blue shift happened in the maximum absorption wavelength, amide I of β-CD@SC. The α-helixes in β-CD@SC transformed to the β-fold and significant changes occurred in the crystal form and microstructure of β-CD@SC. All these results indicated that self-assembly occurred during the binding of β-CD and SC, which changed their original structures and enhanced their emulsification performance. Besides, hydrogen bonding and hydrophobic interaction played the vital roles during the self-assembly.

Intervention effects of low-molecular-weight chondroitin sulfate from the nasal cartilage of yellow cattle on lipopolysaccharide-induced behavioral disorders: regulation of the microbiome-gut-brain axis.

Chondroitin sulfate (CS) is a sulfated linear polysaccharide with different functional activities, including antioxidant, anti-inflammatory, lipid-lowering, and immune regulation. As natural sulfated polysaccharides have high molecular weight, high apparent viscosity, low water solubility, complex structure, and high negative charge, they have difficulty binding to receptors within cells across tissue barriers, resulting in low bioavailability and unclear structure-activity relationships. In this study, an H2O2-Vc oxidative degradation system was employed to perform environmentally friendly and controllable degradation of CS extracted from the nasal cartilage of Shaanxi Yellow cattle. Two low-molecular-weight chondroitin sulfates (LMWCSs), CS-1 (14.8 kDa) and CS-2 (50.9 kDa), that exhibit strong in vitro free radical scavenging ability were obtained, and their structures were characterized. Mice intraperitoneally administered lipopolysaccharide (LPS) were used to explore the cognitive intervention effects of LMWCS. Supplementing CS-1 and CS-2 significantly downregulated the levels of the serum inflammatory factors, TNF-α and IL-1β, promoted the expression of GSH in the brain, and inhibited the production of the lipid peroxidation product, malondialdehyde (MDA), ultimately inhibiting LPS-induced cognitive impairment in mice. Surprisingly, compared to the LPS model group, the abundances of Streptococcus, Eisenbergiella, Vampirovibrio, Coprococcus, Enterococcus and Lachnoanaerobaculum were significantly increased in the intestines of mice in the CS-1 and CS-2 group, whereas those of Parabacteroides and Mycoplasma were significantly decreased. Altogether, this study provides a theoretical basis for the comprehensive utilization of agricultural and animal resources and the application of brain nutrition, anti-inflammatory, and LMWCS health products.

Relationship between rheological properties, sensory perception, and overall acceptability of thickened liquids for dysphagia in young and old healthy individuals

This study investigated the relationship between rheological properties, sensory perception, and overall acceptability in healthy young and old groups for dysphagia thickened liquids. Unflavored (UTL) and flavored (FTLP) thickened liquids were prepared using tap water or pomegranate juice at 10 different viscosity levels. The rheological properties were then evaluated via syringe flow test and line spread test (LST). When the apparent viscosity levels of UTL and FTLP were similar, the syringe test and LST results were also similar, indicating consistent flow behavior. Sensory perception evaluations showed that the young group better distinguished viscosity differences between stages compared to the old group. Regarding overall acceptability, the old group preferred samples with higher apparent viscosity than the young group. Principal component analysis and k-means cluster analysis were used to explore correlations between variables and classify thickened liquids into four groups. This can serve the foundation for standardized texture grades of dysphagia thickened liquids, considering rheological characteristics and sensory profiles.

High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery.

Spirulina protein (SP) is recognized as a nutritious edible microbial protein and holds potential as a natural emulsifier. Due to the inherent challenges SP faces in stabilizing high internal phase emulsions (HIPEs), ultrasonic techniques were utilized for modification. Noticeable alterations in the structural and functional properties of SP were observed following ultrasonic treatment at various power levels (0, 100, 300, and 500 W). Ultrasound treatment disrupted non-covalent interactions within the protein polymer structure, leading to the unfolding of molecular structures and the exposure of hydrophobic groups. Importantly, the particle size of SP was reduced the most at an ultrasonic power of 300 W, and the three-phase contact angle reached its peak at 84.3°. The HIPEs stabilized by SP modified with 300 W ultrasonication have high apparent viscosity and modulus values and strong storage stability under different environmental conditions. Additionally, the encapsulation of curcumin in HIPEs led to improved retention of curcumin across various settings. The bioavailability increased to 35.36, which is 2.8 times higher than the pure oil. These findings suggest that ultrasound-modified SP is a promising emulsifier for HIPEs, and is expected to encapsulate hydrophobic nutrients such as curcumin more effectively.

Development and characterization of pH-sensing films based on red pitaya (Hylocereus polyrhizus) peel treated by high-pressure homogenization for monitoring fish freshness

High pressure homogenization (HPH) was used to physically modify red pitaya (Hylocereus polyrhizus) peel (RPP) dispersions to develop pH-sensing films for monitoring fish freshness. Effects of HPH treatment at various pressures of 0 (control), 10, 20, 30, 40, 60 and 80 MPa on microstructure and properties of RPP film-forming dispersions (FFDs) and their resultant films were systematically investigated. Results showed that due to the structure destructing effect of HPH, the mean particle size of RPP dispersion treated at 80 MPa decreased significantly from 129.17 to 37.41 μm and its total soluble solids content increased from 7.64 to 8.62 °Bx. Rheological analysis manifested that all FFDs exhibited a shear thinning behavior with higher apparent viscosities as well as storage modulus and loss modulus with increasing HPH pressure. Besides, the HPH treated FFDs had a higher total betacyanins content and showed an obvious color response to pH variation. Consequently, the resultant films had not only smoother surfaces and more transparent appearance, but also better water vapor barrier and mechanical properties than the control. Particularly, film obtained from RPP treated at 60 MPa showed a highest tensile strength of 21.87 MPa and elongation at break of 22.09%, together with a lowest water vapor permeability of 11.41 g⋅mm⋅m−2⋅d−1⋅kPa−1. Notably, this film also exhibited high sensitivity to volatile ammonia and showed a remarkable color variation when applied for monitoring fish spoilage at 25 °C. Thus, the pH-sensing films developed from HPH treated RPP had desirable properties to be potentially used in intelligent food packaging.

Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely

As a crucial component of the fungal cell membranes, ergosterol has been demonstrated to possess surface activity attributed to its hydrophobic region and polar group. However, further investigation is required to explore its emulsification behavior upon migration to the oil–water interface. Therefore, this study was conducted to analyze the interface properties of ergosterol as a stabilizer for water in oil (W/O) emulsion. Moreover, the emulsion prepared under the optimal conditions was utilized to load the water-soluble bioactive substance with the chlorogenic acid as the model molecules. Our results showed that the contact angle of ergosterol was 117.017°, and its dynamic interfacial tension was obviously lower than that of a pure water–oil system. When the ratio of water to oil was 4: 6, and the content of ergosterol was 3.5 % (ergosterol/oil phase, w/w), the W/O emulsion had smaller particle size (438 nm), higher apparent viscosity, and better stability. Meanwhile, the stability of loaded chlorogenic acid was improved under unfavorable conditions (pH 1.2, 90 °C, ultraviolet irradiation, and oxidation), which were 73.87 %, 59.53 %, 62.53 %, and 69.73 %, respectively. Additionally, the bioaccessibility of chlorogenic acid (38.75 %) and ergosterol (33.69 %), and the scavenging rates of the emulsion on DPPH radicals (81.00 %) and hydroxyl radicals (82.30 %) were also enhanced. Therefore, a novel W/O Pickering emulsion was prepared in this work using ergosterol as an emulsifier solely, which has great potential for application in oil-based food and nutraceutical formulations.

Physicochemical and rheological properties of soybean oil body fermented milk: Impacts of high pressure homogenization

In the present research, the impacts of high-pressure homogenization (HPH) (20, 60, 90, 120 and 150 MPa) on the physicochemical, rheological and sensory properties of soybean oil body (SOB) fermented milks were explored. Experimental results showed that with the increase of HPH pressure, acidity and water-holding capacity (WHC) of SOB fermented milk significantly increased, while its pH, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) significantly decreased. The SOB fermented milk was found to be pseudoplastic fluids and the SOB fermented milk at 150 MPa had the highest apparent viscosity. Meanwhile, the SOB fermented milk of 150 MPa possessed the highest sensory score. Finally, principal component analysis (PCA) and heatmap showed that SOB fermented milk had the best characteristics after HPH treatment at 150 MPa. Therefore, HPH pressure could observably improve sensory, textural and rheological properties of SOB fermented milk. These results provide theoretical reference for HPH treatment to develop high-quality fermented dairy products.

Effect of ultrasonic power on delivery of quercetin in emulsions stabilized using octenyl succinic anhydride (OSA) modified broken japonica rice starch

In this study, emulsions stabilized by octenyl succinic anhydride-modified broken japonica rice starch (OSA-BJRS) were prepared at different ultrasonic power intensities for the delivery, controlled release, and improved bioavailability of quercetin. The OSA-BJRS emulsions ultrasonicated at 400 W exhibited the highest encapsulation efficiency (89.37 %) and loading efficiency (58.34 %) of quercetin, the smallest volume-average droplet diameter (0.51 μm) and polydispersity index (0.19), the highest absolute value of the ζ-potential (26.73 mV), and the highest apparent viscosity and viscoelasticity. The oxidation stability, storage stability, thermal stability, and salt ion stability of the emulsions were also notably improved by the ultrasonication treatment. In addition, the results of the simulated in vitro digestion demonstrated that the ultrasonicated OSA-BJRS emulsions had an enhanced quercetin delivery performance and could stably transport quercetin to the small intestine for digestion. The OSA-BJRS emulsion ultrasonicated at 400 W exhibited the highest cumulative release rate (95.91 %) and the highest bioavailability (30.48 %) of quercetin. This suggests that OSA-BJRS emulsions prepared by ultrasonication can be considered effective delivery systems for hydrophobic functional components.

Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application

Currently, the correlation between how protein structural changes affected the function of high internal phase emulsions (HIPEs) and the regulation of 3D printing performance was still unclear. Herein, this study was aimed to research the relationship between interface properties and stability of soy protein isolate (SPI) at different degrees of oxidation and prepare HIPEs with desirable rheological properties and a solid-like structure to use for 3D printing. The findings of this study suggested that moderate oxidation led to the disruption of the protein's main chain skeleton, resulting in enhancing protein flexibility and surface hydrophobicity. The HIPEs stabilized by this condition owned higher apparent viscosity, over 70% of thixotropic recovery rate, sufficient yield stress (160.8 Pa) and higher G′ and G″. This HIPEs with excellent properties could be the food-grade 3D printing inks to produce samples with high resolution. In addition, this HIPEs exhibited a slow-release effect on free fatty acids (FFA) in the gastrointestinal digestion. Finally, the findings of the correlation analysis indicated that the flexibility and surface hydrophobicity of SPI was a key factor to affect the quality of HIPEs and 3D printing. In conclusion, moderate oxidation could change the structure and interfacial characteristics of SPI, thus endowing HIPEs stabilized by modified SPI with better properties and expanding the field of SPI in the food industry. These findings not only were of great significance for guiding protein production and providing new protein-based 3D printable materials, but also this provided new possibilities for preparing fat substitutes with good appearance.