Modulation of the emulsifying and foaming properties of pH-shifted rice glutelin by controlled thermal processing: insights from interfacial adsorption.

Mechanism of galacturonic acid-rich Schisandra Chinensis polysaccharide in improving emulsifying properties of soy protein hydrolysate: Insights from interfacial behavior and molecular interactions.

Structural characterization, function, and mechanism in enhancing WPI emulsion of blackcurrant polysaccharides: From macroscopic emulsion stability to molecular-level interactions by experiments and simulations.

The study aimed to develop and apply different plant proteins and various polyphenols conjugate as novel antioxidant emulsifiers. Faba bean protein isolate (FBPI) and mung bean protein isolate (MBPI) were conjugated with epigallocatechin gallate (EGCG) or quercetin using free radical grafting method by varying concentrations (50 to 300 mg/g). Antioxidant activities of the conjugates were evaluated, and the selected samples were determined for their structures by spectrofluorometer, FTIR, NMR and gel electrophoresis. FBPI/MBPI conjugated with quercetin (FQ/MQ) at 200 mg/g exhibited superior antioxidant activity compared to EGCG-based conjugates (p<0.05). The conjugation of selected protein and quercetin conjugates was confirmed by decreasing fluorescence intensity as well as changes in FTIR peak intensities and appearance of quercetin-specific NMR signals. Furthermore, protein pattern revealed structural modifications through reduced band intensity and persistence under reducing conditions, confirming covalent/non-covalent interactions in protein-quercetin conjugates. The selected conjugates were then applied to stabilize shrimp oil Pickering emulsions (SOPE) at various levels (0.5-3.0%) with and without ultrasonication. Ultrasonication improved emulsion properties, especially at 0.5% conjugate concentration. SOPE emulsion stabilized with MQ, assisted by ultrasonication, showed higher zeta potential, smaller oil droplets, as well as lower flocculation and coalescence. After 15 days of storage, SOPE containing MQ had significantly lower peroxide and TBARS values than FQ (p<0.05). Confocal microscopy revealed homogeneous oil droplets with slight droplet size increase after 15 days of storage. Overall, polyphenol-protein conjugates, particularly MBPI-quercetin, as effective functional emulsifiers for enhancing food emulsion stability and antioxidant capacity.

Solar ultraviolet (UV) radiation is the primary etiological factor in the development of several cutaneous malignancies, including carcinomas. In this context, the use of sunscreen formulations usually helps to prevent and reduce UV skin damage. The aim of this work was to explore the impact of the process conditions on some relevant physicochemical properties in sunscreens with a formulation based on quercetin Pickering emulsions stabilized with ZnO particles. Four formulations were prepared by controlling the speed and homogenization time using green coffee oil as the external phase and a mixture of stabilizers, water, and polyethylene glycol as the dissolution media. The stability of the emulsified systems was analyzed in terms of time after 28 days of storage by optical microscopy and digital image analysis to determine the mean particle size. The Turbiscan Stability Index (TSI), Sun Protection Factor (SPF), rheological behavior, and antioxidant activity were also evaluated. The system with the highest physical stability, minimal changes in rheological properties, and superior stability during storage time with respect to breakage phenomena was obtained at 15,000rpm/2 min, with a SPF of ~ 40 and exhibiting one of the highest antioxidant capacities compared to other treatments. This stability was constant during the evaluation period. With these results we established the optimal conditions for the potential development of sunscreens with desirable attributes to reduce the harmful effects of UV radiation in addition to establishing the encapsulation conditions of bioactive compounds and facilitating its scale-up.

Mechanism underlying the enhancement of emulsifying properties of millet bran prolamine via ultrasound-assisted gallic acid covalent-binding or carboxymethylation under pH-shifting.

Aquafaba is the cooking water remaining after legumes cooking. Its foaming and emulsifying properties are attributed to the diffusion of proteins to the cooking water. However, the solubilization of carbohydrates from these polysaccharide-rich matrices may also contribute to these functionalities, which can be modulated by salts during cooking. Based on this hypothesis, this study aimed to elucidate the relationship between polysaccharides composition and the foaming and emulsifying properties of aquafaba prepared using distilled water and 0.25% (w/v) aqueous solutions of sodium chloride, sodium acetate, or sodium bicarbonate. Carbohydrate concentration increased throughout the cooking process, reaching a plateau after 3h. The highest carbohydrate concentration was achieved with sodium bicarbonate (65g/L), resulting in an aquafaba enriched in glucose-rich polysaccharides (5.2g/L), mainly gelatinized starch, as well as cellulose as part of cell wall debris. The use of sodium chloride and sodium acetate also resulted in aquafaba with higher carbohydrate content (36g/L) than that obtained using water alone (30g/L). This increase resulted from higher solubilization of pectic polysaccharides (2.2-2.7g/L) and the glycosidic moieties from arabinogalactan-proteins (0.3-0.5g/L). Starch and cellulose were found to be positively correlated with aquafaba foam stability, acting as stabilizers via Pickering-like mechanisms. Higher concentrations of these polysaccharides were also found to enhance the firmness of the emulsions formed. These findings highlight the relevance of polysaccharides for aquafaba foaming and emulsifying performance.

Effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet casein emulsions under low salt conditions.

Tannic acid modified cellulose nanofibers from jujube pits improved interfacial properties of sustainable Pickering emulsions.

Tailoring 3D-printed gelatin-based high internal phase emulsions for enhanced resveratrol delivery: Role of gelatin type, pH, and concentrations.

Combined pH-shifting and glycosylation treatment enhances functionality and mitigates allergenicity of β-lactoglobulin.

The demand for protein-based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean-label appeal. This review presents a comprehensive assessment of selected innovative nonthermal technologies-based on high pressure, electromagnetic, acoustic, plasma fields, and membrane filtration principles-to process protein-based liquid foods. Key engineering considerations for designing process conditions suitable for protein systems are discussed. The review also examines the effects of these technologies on microbiological safety and quality attributes, including structural (particle size and microstructure), functional (solubility, rheology, emulsification, and foaming properties), and nutritional aspects (digestibility and allergenicity), along with possible underlying mechanisms. Findings highlight the importance of uniform application of the lethal agent (e.g., pressure, temperature, and electrical field) and thermal effects within the processed volume to validate microbial safety. Product-specific factors such as composition including fat and protein, pH, and water activity must also be carefully considered. Evidence suggests that nonthermal technologies can induce diverse structural and conformational changes in proteins, thereby altering their interactions with other food components and leading to variable impacts on quality attributes such as viscosity and emulsion stability. Increasing thermal intensity in combination with nonthermal agents generally degrade product quality. Future research should aim to optimize nonthermal processing parameters for a variety of protein-based foods by integrating both process and product factors to ensure microbial safety and enhanced product quality. The strategic application of nonthermal technologies-alone or in combination with mild thermal treatments-offers significant potential for developing sustainable, high-quality, and tailor-made protein-based food products.

Supramolecular microgels for Pickering emulsion stabilization in the limited coalescence regime: The key role of microgel structure.

Gum arabic-mediated modification of hazelnut protein via Maillard conjugation: Functional enhancement with minimal 5-hydroxymethylfurfural formation.

Covalently cross-linked walnut protein-proanthocyanidin composite nanoparticles: Preparation, characterization, and Pickering emulsifying properties.

Enhancing the emulsifying properties of sugar beet pectin through 4-(4, 6-dimethoxy-1, 3, 5-triazin-2-yl)-4-methylmorpholinium chloride-catalyzed crosslinking

Targeted design and controllable assembly of egg white protein complexes guided by phase behavior: Thermal stability and processing properties of ovotransferrin-lysozyme heteroprotein complexes.

The improved emulsification properties and enhanced ionic cross-linking capability of octenyl succinic anhydride modified sunflower pectin

Study on the oil-water interfacial adsorption behavior and emulsion properties of rice bran protein modified by microwave plasma oxidation

Wet−dry heating−induced Maillard conjugation of whey protein isolate and maltodextrin: enhancing thermal stability and emulsion properties