Natural Emulsifiers Research Articles

Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery

Rice bran oil bodies (RBOBs), as natural oil-in-water emulsions, can be used as a good carrier for delivering hydrophobic functional ingredients. In this work, the lutein ester-loaded rice bran oil body (LRBOB) emulsions were successfully prepared by restructuring the RBOBs natural structure through heat treatment and high-pressure homogenization. The physicochemical properties, photostability, and in vitro digestion of LRBOB emulsions with different oil body concentrations were investigated. The LRBOB emulsion with 50% RBOBs had maximum lutein ester encapsulation efficiency (94%) with larger mean particle size (566.44 ± 18.05 nm) and zeta potential (−43.87 ± 0.8 mV), exhibiting good physical stability and an amorphous structure of lutein ester. Meanwhile, the emulsion droplets formed a network structure through mutual adsorption, as observed by CLSM. Moreover, the apparent viscosity of LRBOB emulsion was increased with the increase of RBOBs concentration, showing a shear thinning behavior. Within the linear viscoelastic range, the emulsions mainly displayed elastic rheological characteristics. Furthermore, the photooxidation studies showed that the LRBOB emulsion retained a maximum of 37% lutein ester after 96 h of UV irradiation, and the half-life was extended to 58.89 h. Meanwhile, a higher amount of RBOBs effectively reduced lipid and protein oxidation and minimized color difference, indicating that RBOBs could effectively improve the stability of lutein ester. Based on the results of in vitro simulated digestion, LRBOB emulsion showed higher free fatty acid release (32%) and lutein ester bioaccessibility (40.17%) in the adult model, but is not recommended for infant diets. This work will provide a new delivery vehicle for the utilization of raw lutein materials, expanding the potential applications of natural plant oil bodies.

Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study.

Composite natural emulsifiers such as whey protein isolate (WPI) and chitosan (CS) are commonly used in Pickering emulsions to address the effect of thermal deformation of proteins before complexation with CS and heating after complexation. In this study, the properties of WPI and CS composites were investigated by complexing CS with either unmodified WPI or thermally denatured WPI (DWPI). Three types of composite particles were prepared, WPI-CS, DWPI-CS, and D(WPI-CS). Atomic force microscopy revealed that the composite particles formed larger aggregates with increased contour size and surface roughness compared to CS and WPI, whereas the interfacial tension decreased, indicating improved emulsifying abilities. Fourier-transform infrared analysis revealed differences in the hydrogen bonds between CS and WPI/DWPI. All three composite particles formed stable emulsions with droplet sizes of 20.00 ± 0.15, 27.80 ± 0.35, and 16.77 ± 0.51 μm, respectively. Thermal stability experiments revealed that the curcumin emulsion stabilized with WPI-CS and DWPI-CS exhibited relatively better thermal stability than that stabilized with D(WPI-CS). In vitro experiments results indicated that the bioaccessibility of the curcumin emulsion stabilized with WPI-CS was 61.18 ± 0.16%, significantly higher than that of the emulsions prepared with the other two composite particles (p < 0.05). This study will enable the customized design of WPI composite-based Pickering emulsions for application in the food and nutrition industries.

Pre-emulsion constructed with modified rice bran fiber and its application in low-fat chicken meatballs

As a natural emulsifier, rice bran dietary fiber (RF) had promising prospects in stabilizing O/W emulsion, which could be considered as an effective fat substitute. However, the emulsifying of natural RF needs to be further enhanced. In this study, the modified rice bran dietary fiber (MRF) was prepared by alkaline hydrogen peroxide (AHP) under different H2O2 (0.5%, 1%, 2%) and heating time (6 h, 12 h). Then the most stable MRF emulsion prepared by pre-emulsifying the MRF made under the best modification conditions with soybean oil was screened for replacing porcine backfat of chicken meatballs. After modifying, the D4,3 of MRF pre-emulsions decreased by at least 42.00%. Specially, C-MRF (heated for 6 h with 2% H2O2) pre-emulsion exhibited the best stability. The fat content of chicken meatballs was decreased by more than 18.61% after replacing by C-MRF emulsion. The decrease of saturated fatty acids (SFAs) (from 39.42% to 20.85%) and the rise of polyunsaturated fatty acids (PUFAs) suggested that the C-MRF emulsion improved the lipid profile of meatballs. Additionally, incorporation of 50% C-MRF pre-emulsion maintained similar micromorphology, texture properties, and better taste and acceptability with the control. Overall, this work confirms the feasibility of MRF emulsions acting as fat substitute.

The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier.

There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin. The protein-polysaccharide conjugation used a Maillard reaction under dry heating conditions. The protein and polysaccharide mass ratios were 1 : 2 and 1 : 3. The results showed that the types of proteins and polysaccharides and their mass affect the surface tension of the conjugate products. Whey protein-pectin conjugates with a mass ratio of 1 : 2 and a concentration of 1% had the lowest surface tension at 43.77 dyne/cm2. This conjugate sample also showed the highest emulsifying index at 27.20 m2/g. The conjugate powder containing pectin as a polysaccharide showed better emulsifying activity than that of those containing maltodextrin. However, the smallest droplet size of the emulsion (256.5 nm) resulted from the emulsification process using whey protein-maltodextrin conjugates as an emulsifier. The FTIR and gel electrophoresis (SDS-PAGE) analysis confirmed the conjugation formation. In general, protein-polysaccharide conjugates containing whey protein could potentially act as a natural emulsifier for food.

The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin.

The objective of this study was to investigate the feasibility of the mixture of tremella polysaccharide (TP) and citrus pectin (CP) as an emulsifier by evaluating its emulsifying ability/stability. The results showed that the TP:CP ratio of 5:5 (w/w) could effectively act as an emulsifier. CP, owing its lower molecular weight and highly methyl esterification, facilitated the emulsification of oil droplets, thereby promoting the dispersion of droplets. Meanwhile, the presence of TP enhanced the viscosity of emulsion system and increased the electrostatic interactions and steric hindrance, therefore hindering the migration of emulsion droplets, reducing emulsion droplets coalesce, and enhancing emulsion stability. The emulsification and stabilization performances were influenced by the molecular weight, esterified carboxyl groups content, and electric charge of TP and CP, and the potential mechanism involved their impact on the buoyant force of droplet size, viscosity, and steric hindrance of emulsion system. The emulsions stabilized by TP-CP exhibited robust environmental tolerance, but demonstrated sensitivity to Ca2+. Conclusively, the study demonstrated the potential application of the mixture of TP and CP as a natural polysaccharide emulsifier.

ẢNH HƯỞNG CỦA BÍ ĐỎ VÀ KHOAI LANG ĐỎ ĐẾN CÁC TÍNH CHẤT HÓA LÝ VÀ CẢM QUAN CỦA KEM TƯƠI THỰC VẬT

With the rise in healthy diets and growing concerns about the environment and health, plant-based ice cream has become attractive to those who want to avoid animal products, food synthetic preservatives and additives. Recently, carbohydrates have been used as stabilizers to create gel structures and retain large amounts of free water in the food system. This study aimed to investigate the impact of pumpkin (PP), red sweet potato (SP), and their mixture on the physicochemical properties and sensory acceptance of plant-based ice cream prepared with a base of liquid obtained during the cooking of Lima beans (called aquafaba) and coconut milk. The recipe for the fresh plant-based ice cream mixture (% wt. of aquafaba) was as follows: sugar 20%; citrus fiber 1%; coconut milk powder 12%; coconut oil 6%; vanilla 0.6%. Four different formulas, which included the addition of 35% of PP (PP35), 35% of SP (SP35) and 35% of a mixture (M35) of PP and SP in a 1:1 ratio (by wt.), and a control sample (CS) with no addition were examined for cream viscosity, overrun (OR), water holding capacity (WHC), texture properties, melting rate and sensory evaluation. The results showed that, due to the advantages of both PP and SP, the ice cream M35 had the lowest melting rate with the dripping loss significantly reduced by 43-45% (%wt.) compared to PP35 and SP35. Besides, the sensory evaluation score of M35 was the highest, so M35 was considered the optimal supplement formula. This study contributes to the use of natural emulsion stabilizers in plant-based ice cream.

Green Synthesis of Blumea balsamifera Oil Nanoemulsions Stabilized by Natural Emulsifiers and Its Effect on Wound Healing.

In this study, we developed a green and multifunctional bioactive nanoemulsion (BBG-NEs) of Blumea balsamifera oil using Bletilla striata polysaccharide (BSP) and glycyrrhizic acid (GA) as natural emulsifiers. The process parameters were optimized using particle size, PDI, and zeta potential as evaluation parameters. The physicochemical properties, stability, transdermal properties, and bioactivities of the BBG-NEs under optimal operating conditions were investigated. Finally, network pharmacology and molecular docking were used to elucidate the potential molecular mechanism underlying its wound-healing properties. After parameter optimization, BBG-NEs exhibited excellent stability and demonstrated favorable in vitro transdermal properties. Furthermore, it displayed enhanced antioxidant and wound-healing effects. SD rats wound-healing experiments demonstrated improved scab formation and accelerated healing in the BBG-NE treatment relative to BBO and emulsifier groups. Pharmacological network analyses showed that AKT1, CXCL8, and EGFR may be key targets of BBG-NEs in wound repair. The results of a scratch assay and Western blotting assay also demonstrated that BBG-NEs could effectively promote cell migration and inhibit inflammatory responses. These results indicate the potential of the developed BBG-NEs for antioxidant and skin wound applications, expanding the utility of natural emulsifiers. Meanwhile, this study provided a preliminary explanation of the potential mechanism of BBG-NEs to promote wound healing through network pharmacology and molecular docking, which provided a basis for the mechanistic study of green multifunctional nanoemulsions.

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.

Green Preparation and Antibacterial Activity Evaluation of AgNPs-Blumea balsamifera Oil Nanoemulsion.

Bacterial infection is a thorny problem, and it is of great significance to developing green and efficient biological antibacterial agents that can replace antibiotics. This study aimed to rapidly prepare a new type of green antibacterial nanoemulsion containing silver nanoparticles in one step by using Blumea balsamifera oil (BBO) as an oil phase and tea saponin (TS) as a natural emulsifier and reducing agent. The optimum preparation conditions of the AgNPs@BBO-TS NE were determined, as well as its physicochemical properties and antibacterial activity in vitro being investigated. The results showed that the average particle size of the AgNPs@BBO-TS NE was 249.47 ± 6.23 nm, the PDI was 0.239 ± 0.003, and the zeta potential was -35.82 ± 4.26 mV. The produced AgNPs@BBO-TS NE showed good stability after centrifugation and 30-day storage. Moreover, the AgNPs@BBO-TS NE had an excellent antimicrobial effect on Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. These results demonstrated that the AgNPs@BBO-TS NE produced in this study can be used as an efficient and green antibacterial agent in the biomedical field.

Insight into the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V

Due to uneven distribution amino acid residues of α-lactalbumin (αLA) at oil-water interface, some measurement should be adopted to improve its interfacial behavior and emulsion stability. Therefore, this study focused on the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V (MGV). Four treatments were adopted: ultrasound (US), high pressure homogenization (HPH) and combined treatment (US-HPH and HPH-US). Primarily, emulsion stability of αLA/MGV was analyzed. US-HPH or HPH-US exhibited better emulsion stability than US or HPH. Especially, HPH-US-αLA/MGV emulsion was not stratified at the given time (45 d), which was the most stable emulsion. Moreover, the micromorphology of emulsion showed that MGV and UH/HPH treatment suppressed the aggregation of αLA emulsion droplet. In addition, interfacial adsorption mass and viscoelasticity of physical treated αLA was improved with MGV in the order of HPH-US > US-HPH > US > HPH, specifically, frequency shift (ΔF) and dissipation shift (ΔD) of HPH-US-αLA/MGV was 42.2% and 32.5% higher than that without MGV. This finding may provide a potential approach for obtaining natural and high-efficient protein-based emulsifier in food industry.

Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes

This study investigated the effect of ultrasound (20–60 min, 40 kHz, 280 W) on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes (chickpea [CH], yellow soybean [YSB], black soybean [BSB], small black bean [SBB]). The hydrophobic amino acids and protein secondary structures (α-helix, random coil) significantly increased with sonication time (p < 0.05). The particle size of aquafaba was reduced by ultrasound (p < 0.05). A total of 27 volatile compounds were identified. Most volatiles increased with sonication time, and beany flavor was lowest in CH and SBB. The EAI, ESI, adsorbed proteins, and zeta-potential increased, while emulsion droplet size decreased in all legumes by ultrasound. The overall emulsifying properties were the highest in SBB sonicated for 40 min. This study discusses the applicability of ultrasound to aquafaba and provides insights into the functional properties and potential of aquafaba as a plant-based natural emulsifier

Core/shell nanofibrous conduit containing natural surfactant enhanced axonal regrowth guiding for peripheral nerve regeneration

This study illustrated the impact of Saponins in electrospun nanofibers on nerve regeneration and compared them with Tween 80, which is commonly used as a synthetic surfactant. The study explores the effect of Saponins, natural emulsifiers known for their effectiveness in forming and stabilizing emulsions. Surfactant choice is crucial due to its effects on fluid stability, influenced by parameters like polymer concentration, homogenization rate, and surfactant type/amount. This study explored PCL as the core and PVA as the shell.Core/shell scaffolds displayed favorable wettability (contact angle: 67.0° ± 1.3) and improved mechanical properties (wet state tensile strength: PVA 1.1 ± 0.2 MPa, PVA/PCL-Saponin 2.0 ± 0.5 MPa). The MTT viability assay demonstrated higher viability of PC12 cells on Saponin-containing nanofibers (85.0 % ± 0.1) compared to Tween 80 (69.0 % ± 0.1) after 24 h. Subcutaneous implantation in rats showed no significant inflammation after one week. Eventually, in the animal model, the conduit containing Saponin was more effective than Tween 80 in repairing the rat's sciatic nerve within six weeks, as evidenced by NF-200 counts and histological studies. Overall, the study indicates that PVA/PCL-Saponin nanofibers, without requiring Saponin surfactant removal, show high quality and effectiveness for tissue engineering and medical purposes.

Technological Functionalisation of Microencapsulated Genistein and Daidzein Delivery Systems Soluble in the Stomach and Intestines.

Encapsulating antioxidant-rich plant extracts, such as those found in red clover, within microcapsules helps protect them from degradation, thus improving stability, shelf life, and effectiveness. This study aimed to develop a microencapsulation delivery system using chitosan and alginate for microcapsules that dissolve in both the stomach and intestines, with the use of natural and synthetic emulsifiers. The microcapsules were formed using the extrusion method and employing alginate or chitosan as shell-forming material. In this study, all selected emulsifiers formed Pickering (β-CD) and traditional (white mustard extract, polysorbate 80) stable emulsions. Alginate-based emulsions resulted in microemulsions, while chitosan-based emulsions formed macroemulsions, distinguishable by oil droplet size. Although chitosan formulations with higher red clover extract (C1) concentrations showed potential, they exhibited slightly reduced firmness compared to other formulations (C2). Additionally, both alginate and chitosan formulations containing β-CD released bioactive compounds more effectively. The combined use of alginate and chitosan microcapsules in a single pill offers an innovative way to ensure dual solubility in both stomach and intestinal environments, increasing versatility for biomedical and pharmaceutical applications.

Stabilization of Pickering emulsions with bacterial cellulose nanofibrils (BCNFs) fabricated by electron beam irradiation

Bacterial cellulose (BC) had been considered as a promising Pickering stabilizer for its non-toxicity, high purity, and biocompatibility. The electron beam irradiation (EBI) technology had gained significant attention in the field of cellulose degradation due to its operational convenience and mild reaction conditions. Pickering emulsions using BC degraded by EBI as Pickering stabilizers were successfully prepared. Irradiated bacterial cellulose nanofibers (IBCNFs) exhibited a high aspect ratio(30–80 μm in length and 21–109 nm in width) and high absolute zeta potential (-50 mV). The optimal emulsification performance of IBCNFs was observed at an irradiation dosage of 100 kGy (IBC-100). The emulsions based on IBC-100 achieved an EI value of 96.15 ± 0.19%, while those based on IBC-500 obtained an EI value of 59.93 ± 1.47%. Stable Pickering emulsions were prepared when the concentration of IBC-100 stabilizer exceeded 0.3 wt% with a fixed oil phase of 30%, or when the rapeseed oil phase was below 50% while maintaining a fixed suspension of 0.5 wt% IBCNFs. Confocal laser scanning microscopy (CLSM) demonstrated that IBCNFs facilitated the formation of a dense interfacial layer at the oil-water interface and formed a three-dimensional network within the water phase. Which effectively hindered the aggregation and flocculation between individual oil droplets. Furthermore, rheological findings demonstrated that emulsions possessed primarily exhibited properties of elasticity, and their gel strength could be enhanced by adjusting the irradiation dosages of IBCNFs. Moreover, environmental stability experiments indicated that IBCNFs-based emulsions exhibited exceedingly high temperature (20–80 °C) and pH tolerance (4–12). Flocculation occurred under high acid (pH = 2) conditions and at high ionic levels (≥ 40 mM NaCl), without causing disruption to the emulsion droplet structure. This study provided an innovative approach to preparing cellulose nanofibers with high aspect ratio, which could be utilized as emulsion stabilizers. The study also demonstrated that Pickering emulsions based on IBCNFs exhibit excellent stability and rheological properties. IBCNFs have promising potential to serve as a natural Pickering emulsifier for stabilizing oil-in-water emulsions in various food applications, cosmetic and pharmaceutical formulations.

Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification

Dry heat treatment (DHT) ranging from 130 to 190 °C was employed to modify corn starch. The hot-water soluble fraction (HWS) of the DHT-modified starch was isolated, and its capacity and mechanism for stabilizing O/W emulsions were investigated. Corn starch underwent a significant structural transformation by DHT at 190 °C, characterized by a 7.3 % reduction in relative crystallinity, a tenfold decrease in weight-average molecular weight from 95.21 to 8.11 × 106 g/mol, and a degradation of over one-third of the extra-long chains of amylopectin (DP > 36) into short chains (DP 6–12). These structural modifications resulted in a substantial formation of soluble amylopectin, leading to a sharp increase in the HWS content of corn starch from 3.16 % to 85.06 %. This augmented HWS content surpassed the critical macromolecule concentration, prompting the formation of HWS nanoaggregates. These nanoaggregates, with an average particle size of 33 nm, functioned as particle stabilizers, ensuring the stability of the O/W emulsion through the Pickering mechanism. The O/W emulsion stabilized by HWS nanoaggregates exhibited noteworthy centrifugal and storage stability, with rheological properties remaining nearly unchanged over a storage period of 180 days. Given its straightforward preparation process, the HWS of DHT-modified starch could be a promising natural emulsifier.

Effect of emulsifier on growth performance, nutrient digestibility, intestinal morphology, faecal microbiology and blood biochemistry of broiler chickens fed low-energy diets.

This study hypothesizes that a natural multicomponent emulsifier (Lipidol) could improve production performance in broiler chickens by aiding lipid digestion and addressing digestive system limitations. The study aimed to investigate the effects of dietary emulsifier inclusion on the growth performance, nutrient digestibility, intestinal morphology, faecal microbiology, blood biochemistry and liver enzyme activities of broiler chickens fed low-energy diets. The experiment involved 144 one-day-old male broiler chickens split into 4 treatments. Four diets were used: standard metabolizable energy (ME) as a control diet and three low-ME diets, reducing by 100kcal/kg by adding 0.5, 1 and 1.5g/kg of exogenous emulsifier (Em). No significant differences were observed in body weight gain and feed intake. However, during the finisher period (25-42 days), supplementation emulsifier to low-ME diets notably improved feed efficiency. Although crude protein, organic matter and ash digestibility remained unaffected, dry matter (DM) digestibility significantly increased in broilers fed low-ME diets with emulsifier. Broilers receiving 0.5g/kg of emulsifier showed the highest villus width and surface area values. Moreover, including 1.5g/kg of emulsifier led to the highest villus height to crypt depth ratio. Faecal microbiota, blood biochemistry and liver enzyme activities showed no significant differences. Emulsifier supplementation compensated for the energy reduction and enhanced performance, DM digestibility and some intestinal morphology parameters in broiler chickens fed low-ME diet. Using 0.5g/kg of emulsifier per 100kcal of ME reduction in broiler diets is suggested.

Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties

Soybean protein isolate was modified with polysaccharides and polyphenols to prepare a natural emulsifier with antioxidant capacity. Physicochemical, structural, interfacial, and functional properties of SPI-SSPS complex were investigated after covalent and non-covalent interacted with EGCG. SPI-SSPS-EGCG ternary complex with low EGCG concentrations (0.0625 and 0.125 mg/mL) showed a significant increase in absolute potential value and a decrease in turbidity. EGCG destroyed the original rigid structure of SPI-SSPS complex, and the covalent complexes had an ordered structure, while the non-covalent interaction resulted in disordered. The ternary complex with high EGCG concentrations (0.25 and 0.5 mg/mL) exhibited stronger EGCG binding capacity and lower surface hydrophobicity, which in turn affected its interfacial properties. The EAI and ESI of SPI-SSPS-EGCG covalent complex increased significantly, while the non-covalent complex had a significant change in EAI but no significant change in ESI with increasing EGCG concentration. The ternary complex showed significantly enhanced antioxidant capacity. The SPI-SSPS-EGCG ternary complex, with excellent antioxidant capacity and emulsifying property, making it suitable for emulsion delivery systems.

Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity

SummaryThe low solubility of Silybin (Slb) presents a significant obstacle to its further application. In this study, silybin nanoemulsion (Slb‐NE) stabilised by sodium aseinate/glycyrrhetinic acid (NaCas/GA) complex emulsifiers were prepared for effective delivery of Slb. When the NaCas:GA mass ratio was 1:1, Slb‐NE had small particle size (189 nm), low PDI (0.125), and high zeta potential (−27.27 mv). SEM, TEM, and FI‐IR studies indicated that the emulsion system was spherical and homogeneous, and Slb was successfully loaded into Slb‐NE without generating new chemical bonds. Furthermore, the complex emulsifiers improved the stability of Slb‐NE. In vitro release and antioxidant experiments showed that the incorporation of GA strengthened the sustained release and antioxidant capacity of Slb‐NE. NaCas/GA can be used as a natural and green complex emulsifiers for delivery of difficult‐to‐solve ingredients.

Synergy evaluation of flavonoid glycosides from Camellia oleifera cake and ionic surfactants on the stability of oil-in-water emulsions

Compared with synthetic surfactants, amino acid surfactants (sodium N-lauroylsarcosinate, SLS) and natural products (flavonoid glycosides from Camellia oleifera cake, FG) have renewability, lower toxicity, and biodegradability, which can reduce energy consumption and environmental pollution during emulsion preparation. Storage time and lipid oxidation are important indicators for evaluating the environmental adaptability of emulsions. However, the effect of complex systems (surfactants and flavonoids) on emulsion performance and its related mechanisms have not yet been thoroughly studied. The oxidative stability, physical stability, and interaction mode of FG-ionic surfactants (SLS/CTAB)-stabilized oil-in-water (O/W) emulsions were explored. The results indicated that FG displayed excellent antioxidant and emulsifying capacity without negative hemolysis. Moreover, FG contributed to the interfacial activity of ionic surfactants. The optimum synergistic ratio of SLS/CTAB-FG was 0.167/0.091. The presence of FG alleviated the stratification of cream volume and retarded Ostwald ripening and droplet coalescence. After storage, the FG-SLS-stabilized emulsions showed the smallest droplet size and the largest emulsion volume. Moreover, the addition of FG effectively reduced the production of harmful substances such as 2-thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxides. A meaningful discovery was that oxidative stability depended strongly on the interaction mechanism between FG and surfactants. FG was more useful for improving the oxidative stability of anionic surfactant-stabilized emulsions. Overall, this study demonstrates that Camellia oleifera cake can serve as an inexpensive and eco-friendly renewable resource for natural emulsifiers and antioxidants, and provides theoretical guidance for its more effective utilization.

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

SummaryIn this study, microwave (MW)‐assisted extraction was used to obtain mucilage from Camelina sativa seeds. MW pretreatment was applied for 0, 2.5, 5 and 7.5 min and then conventional heating was conducted (55 °C for 2 h). The extracted mucilage was spray dried. The MW‐assisted extraction method (2.02%–2.50%) had higher extraction yield for camelina seed mucilage than the conventional heating method (1.91%) (P &lt; 0.05). The emulsifying properties of the mucilages were compared with those of gum Arabic and all emulsions displayed shear thinning behaviour (pseudoplastic, n &lt; 1). The apparent viscosity of the conventional, 2.5, 5 and 7.5 min MW mucilage emulsions were 15.83, 14.48, 7.91 and 7.56 cP, respectively, at 10 s−1. MW pretreatment improved physical stability and resulted in a reduction in the droplet size of mucilage‐stabilised emulsions with increasing process time. The highest droplet size belonged to the conventional mucilage emulsion (d32, 4.43 μm), while the lowest belonged to the 7.5 min MW mucilage emulsion (d32, 2.08 μm) (P &lt; 0.05). The results highlight the advantages of using MW pretreatment for mucilage extraction and the potential of using camelina seed mucilage as a natural emulsifier.