Emulsion Stability Research Articles

Stimulated Pickering emulsion stabilized by binary particles with contrasting wettability and trace surfactant

The investigationof self-assembled particle structures at fluid interfaces has gained considerable interest across various fields. In particular, Pickering emulsions (PEs) stabilized by binary particles co-assembling at these interfaces have attracted even more attention. To explore the self-assembly process of superhydrophobic and superhydrophilic particles at oil–water (O/W) interfaces influenced by a trace amount of surfactant, a series of experiments were conducted. A small quantity (0.01 mmol·L−1) of dodecyltrimethylammonium bromide (DTAB) was introduced, establishing a variable stable emulsion system with high salt tolerance, capable of withstanding up to 6 mol·L−1 NaCl, in synergism with the particles. The DTAB concentration required to stabilize the O/W emulsion with particles was as low as 0.001 mmol·L−1. The stability and type of the resulting emulsion could be adjusted by varying the ratio of hydrophobic to hydrophilic particle (R) or by modifying acid/base conditions. The systems exhibited robust cyclic acid/base regulated demulsification and phase inversion behavior, maintaining stability over at least 10 cycles. Results indicated that the stability and nature of the emulsion were influenced by the curvature of the interface formed by the self-assembled interfacial particle structures, arising from the competitive adsorption of both types of particles and trace surfactant. Further analysis revealed a correlation between interfacial curvature and the surface charges of the particles, which could be modulated through DTAB adsorption. This study elucidated the behavior of hydrophilic and hydrophobic particle self-assembly at interfaces, provided a straightforward strategy for co-preparing switchable emulsions using superhydrophilic and superhydrophobic particles, and expanded the range of amphiphilic particles available for producing PEs. This approach presents significant potential for future research and applications in the field of PEs.

Corn Stover-derived nanocellulose and lignin-modified particles: Pickering emulsion stabilizers and potential quercetin sustained-release carriers

Corn Stover-derived nanocellulose and lignin-modified particles: Pickering emulsion stabilizers and potential quercetin sustained-release carriers

Construction of myofibrillar protein-based pickering emulsion for grass carp (Ctenopharyngodon idellus) based on interfacial self-assembly of spice aldehyde molecules: Mechanism and application of imine reaction-stabilized emulsion.

The purpose of this research is to investigate multiple structural spice aldehydes (cinnamaldehyde (CA), citronellal (CN), and melonal (MA)) interact with myofibrillar protein in grass carp (GCMP) and the effects of interfacial interactions on stability properties of Pickering emulsion. It was demonstrated that the functional characteristics of interfacial protein might be greatly improved by the complexation of spice aldehydes with protein particles at the water-oil interface. The fluorescence quenching and molecular docking results revealed that the binding mode of spice aldehyde is primarily dominated by hydrophobic interactions, yet there are hydrogen bonding interactions exist in special structure. When comparing multiple structure aldehyde, CA has a greater binding affinity than CN and MA, as well as the most binding sites at different temperatures. Among them, the interaction of CA and GCMP is enhanced by forming hydrogen bonds through π-bonds owing to its special aromatic ring structure. The O/W structure was further stabilized by the formation of conjugated and unconjugated imines of interfacial protein with spice aldehydes. This work provides a theoretical basis for the interaction and development of protein particles with spice aldehyde in Pickering emulsion stabilization and novel ideas for the application of low value aquatic protein for high quality.

Omega-3 and unsaturated Fatty Acid Enrichment of Shrimp Oil: Preparation, Characterization, and its Application in Salad Dressings

The effect of various lipase hydrolytic conditions on DHA/EPA and unsaturated fatty acids (USFAs) enrichment of shrimp (Litopenaeus vannamei) oil (SO) extracted from hepatopancreas was investigated. DHA/EPA and USFAs levels increased (40.96/22.61 and 27.83%, respectively) under optimized hydrolytic conditions of 20 U lipase, DMSO as a solvent (0.2:0.5), DMSO to water for the substrate mixture (SM), and water to SM (0.4:1) for 2 h at 50 °C. n3FAs and USFAs enriched shrimp oil (n3SO) were added to salad dressing (SD) at various concentrations (0, 5, 10, and 15%) (CON, SD5, SD10, and SD15, respectively) to offset the concentration of soybean oil. The addition of n3SO imparted an attractive orange color, enhancing the organoleptic properties of the SD, as indicated by higher likeness scores for color and appearance attributes than CON and commercial SD (CM). Samples added with n3SO exhibited a more uniform pattern and distribution of oil droplets, suggesting the formation of a stable emulsion system. The result was also supported by its enhanced viscoelastic and flow properties than the CON and CM. Overall, DHA/EPA enriched SO could be potential supplement or functional ingredient in SDs or other emulsion related products with superior health benefits.

Fabrication and characterization of acidic high internal phase emulsion gels stabilized solely by wheat gluten for plant-based mayonnaise

Plant-based diets are currently gaining more popularity as a means of reducing the environmental footprint and promoting human health. Herein, plant protein-based acidic high internal phase emulsion gels (HIPE gels) were fabricated via a facile one-pot approach using wheat gluten (WG) solely. Pre-dissolving WG in edible vinegar-water solution was contributed to the fabrication of stable emulsion gels. Factors that affect the structure and performance of plant proteins as HIPE gels stabilizers were investigated. The results indicated that the stable HIPE gels could be formed with a vinegar concentration between 5 % and 20 % and a WG concentration of 1.0 %–7.5 % only. Microscopy images reveal that a collaboration of the soluble protein molecules adsorption and protein aggregate Pickering stabilization at oil-water interface, which was turned to form stable HIPE gels. In addition, the resulted HIPE gels exhibited shear thinning behavior, viscoelastic features, and good thixotropic recovery, which provide a similar perceived texture and sensory property for formulating egg-free mayonnaise. These findings provide a useful approach to construct HIPE-based softs from low-cost wheat gluten for preparing plant-based mayonnaise.

Innovative Approach in Sustainable Agriculture: Harnessing Microalgae Potential via Subcritical Water Extraction

Microalgae can contribute to sustainable agriculture and wastewater treatment. This study investigated Tetradesmus obliquus, grown in piggery wastewater (To-PWW), as a biostimulant/biofertilizer compared to biomass grown in synthetic medium (To-B). Subcritical water extraction was tested for disruption/hydrolysis of wet biomass, at three temperatures (120, 170, and 220 ºC) and two biomass loads (1:10 and 1:80 (g dry biomass/mL water)). Extracts were evaluated for germination, and root formation/expansion. Residues were quantified for nutrient composition to assess their biofertilizer potential and tested for their affinity to oil compounds for bioremediation.The best germination was achieved by To-B extracts at 170 ºC (1:10: 148% at 0.2g/L, 1:80: 145% at 0.5g/L). Only To-PWW extracts at 0.2g/L had a significant germination effect (120 ºC: 120-123% for both loads; 170 ºC: 115% for 1:80). To-PWW extract at 120 ºC and 1:10 significantly affected cucumber and mung bean root formation (224 and 268%, respectively). Most extracts significantly enhanced root expansion, with all To-B extracts at 1:10 showing the best results (139-181%). The residues contained essential nutrients (NPK), indicating their biofertilizer potential, helping decrease synthetic fertilizers demands. To-B residues had high affinity to toluene and diesel but lower to used cooking and car oils. To-PWW showed very low affinity to all oil compounds. Finally, all residues were only able to form stable emulsions with the used car oil. This study fully exploits the use of microalgal biomass in sustainable agriculture, producing biostimulant extracts, and residues for biofertilizer and bioremediation, from a low-cost wastewater source.

Preparation and characteristics of tea water-insoluble protein/chitosan composite particles

The emulsifying properties of tea water-insoluble protein particles (TWIPs) are insufficient to expand their applicability in food emulsifying systems. This study aimed to explore the emulsification characteristics and application of tea water-insoluble protein/chitosan composite particles (TCPs). Scanning electron microscopy showed the TWIPs were tightly coupled with chitosan (CS). The transform of secondary structure and amino acid residues were beneficial to the formation of TCPs and improvement of emulsification performance. Increasing the CS concentration improved the viscoelasticity, as verified by rheological property, and decreased the droplet size of Pickering emulsions (PEs) at a TWIP-CS mass ratio of 50:50. In addition, when the fixed TWIP-CS ratio was 50:50, the TCPs concentration of 0.5% favored the formation of bovine bone white soup with extraordinary emulsification stability (p < 0.05). In conclusion, the emulsification property of TWIPs was improved at a TWIP-CS ratio of 50:50, which was also verified in PEs and bovine bone white soup. This work provided a theoretical basis for the development and further deep processing of tea by-products, and broadened the application of tea protein in liquid emulsification system.

A Novel French-Style Salad Dressing Based on Pickering Emulsion of Oil-Water Lycopene from Guava and Cellulose Nanofibers.

The objective of this research was to assess the potential of a Pickering emulsion based on lycopene extracted from guava by sunflower oil-water and cellulose nanofibers (CNFs) isolated from banana residues as a novel ingredient for a French-style salad dressing. The aim was to determine the impact of this emulsion on the stability and rheological properties of the dressing as well as ascertain the presence of lycopene in the final product. The particle size distribution, rheological properties, and emulsion stability of the Pickering emulsion and salad dressing were evaluated. The sample exhibiting the optimal stability condition contained 0.5 wt.% of CNFs (EPI0.5). In order to prepare the French salad dressing based on this Pickering emulsion, three concentrations of vinegar were analyzed. All samples contained white salt and sugar. The findings suggest that alterations in emulsion stability may be influenced by the vinegar content and the presence of salt, particularly during the storage period, which also affects the concentration of lycopene. Notwithstanding these findings, the untrained panelists expressed a favorable opinion and acceptance of the dressings, indicating that the product could serve as an alternative means of enriching food through the incorporation of beneficial substances such as lycopene.

Alteration in rheological and digestive properties of O/W emulsions using controlled aggregation of konjac glucomannan and xanthan gum in aqueous phases

The modulation of lipid digestion and emulsion stability remains a pivotal area of research, crucial for developing healthier food products with enhanced sensory and nutritional attributes. This study investigates the influence of konjac glucomannan (KGM) and xanthan gum (XG) on oil-in-water (O/W) emulsions throughout simulated gastrointestinal tract (GIT) digestion, focusing on rheological properties, microstructure evolution, and lipid release kinetics. Three distinct O/W emulsions were formulated with 20 wt% oil content, incorporating either 0.8 wt% XG, a 1:1 mixture of KGM and XG (KGM/XG), or a blend of KGM-XG. Rheological assessments revealed all emulsions exhibited shear-thinning behavior across applied shear rates (0.1–100 1/s). During gastric and small intestinal digestion phases, the KGM-XG emulsion exhibited significantly higher viscosity at higher shear rates (2.512–100 1/s), indicating robust molecular interactions between KGM and XG under digestive conditions. The analysis of microstructure, particle size, and flow behavior showed that the KGM-XG emulsion exhibited significantly (p < 0.05) higher viscosity and smaller particle sizes compared to other systems throughout the digestion process. This finding indicates that KGM-XG emulsion demonstrates a strong resistance to enzymes and digestive fluid during the transition from oral to small intestinal phases. Importantly, the extent of free fatty acid (FFA) release at the end of the small intestinal phase was highest for XG (34.4%), followed by KGM/XG (15.65%) and KGM-XG (13.23%). These findings highlight the potential of KGM-XG emulsions to modulate lipid digestion kinetics, offering applications in designing emulsion-based foods, such as sauces, beverages, and reduced-fat foods.

Surfactant monolayers at oil–water interfaces. Behavior upon compression and relation to emulsion stability

AbstractSurfactant monolayers modify the surface tension of fluid surfaces, and they confer to the surfaces a resistance to mechanical perturbances, such as compression or dilatation. The resistance can be characterized by elastic and viscous moduli, that affect the phenomena involving the motion of liquid surfaces such as wetting, two‐phase flow, foaming and emulsification, rheology and stability of foams and emulsions. Some of these phenomena, for instance coalescence of bubbles or drops, are extremely rapid, and although coalescence seems correlated with the elastic compression modulus, no quantitative comparison has been made. Indeed, this modulus is frequency dependent, and cannot be measured by most conventional devices at the short timescales during which coalescence events occur. In this paper, we first review the current understanding on foam and emulsion stability, highlighting the role of surface rheology in the stability of these systems, important for their formulation. We present tension measurements for various surfactant systems, nonionic and cationic, at oil–water interfaces. We show calculations of the high frequency elastic modulus using the Gibbs adsorption equation and compare the results to previous measurements at air–water interfaces. The moduli measured imposing a rapid expansion of the monolayers are consistently smaller, in particular at oil–water interfaces. We discuss the possible origin of the differences between the two types of interfaces.

Synthesis of Stearyl Alcohol/Polyethylene Glycol Hybrids as Water-Repellent Finishes for Cotton/Polyester Blended Fabric

AbstractNowadays, developing and innovation of new finishing agents that are cost effective, efficient, durable, and safe for the consumer as well as the environment are greatly required by the textile manufactures. In that concern, new stearyl alcohol/polyethylene glycol (SA/PEG) hybrids were synthesized, characterized, and applied as textile finishes to impart cotton/polyester fabric with water repellency. Such hybrids were synthesized by reaction of SA with PEG of molecular weight 1000 or 4000 Da in the presence of ammonium persulfate (APS) as initiator. The optimum conditions of the synthesis reaction are: APS/PEG, 20%; PEG/SA, 15%; reaction temperature, 80 °C and reaction time, 45 min. The synthesized hybrids are self-water dispersible that form oil-in-water stable emulsions. The results indicated that treating cotton/polyester fabric with easy-care finishing formulation containing 60 g/L of dimethyloldihydroxyethylene urea as a cross-linker, and 60 g/L of any of such hybrids emulsions imparts the treated fabric with water repellency, softness, and stiffness properties. Moreover, increasing the PEG molecular weight from 1000 to 4000 Da leads to a reduction in extents of softness and contact angle along with an enhancement in stiffness of treated fabric. Furthermore, the prepared hybrids emulsions-treated fabric samples are durable up to five washing cycles. The FTIR analysis confirmed the chemical structure of the synthesized SA/PEG1000 hybrid. The transmission electron microscope (TEM) revealed that the particles size of SA/PEG4000 hybrid emulsion is in the range of 34–70 nm and reaches to 185 nm in case of the SA/PEG4000 hybrid emulsion. The surface of SA/PEG1000 hybrid emulsion-treated fabric was characterized via scanning electron microscope (SEM).

Optimization of extraction for efficient recovery of kenaf seed protein isolates: evaluation of physicochemical and techno-functional characteristics.

Kenaf seeds are a rich source of protein; however, finding the best extraction method is crucial to obtaining high-quality protein from these underutilized seeds. This research devised an optimized extraction process for best recovery of kenaf seeds protein using response surface methodology. The key parameters affecting the yield and protein content were optimized, including extraction pH (2-11), seed:water ratio (5:1-50:1), temperature (30-90 °C), and duration (20-360 min). The physicochemical and techno-functional properties of kenaf seed protein isolates (KSPIs) were examined. A maximum protein yield of 12.05 g/100 g with purity level 91.94 g/100 g was obtained using an optimized extraction with pH 11.0, seed:water ratio 50:1, 360 min duration, and temperature 50 °C. The oil and water retention capacities of KSPI were 1.14 mL g-1 and 1.37 mL g-1 respectively. After 30 min at pH 7, KSPIs demonstrated remarkable emulsion capacity (83.12%) and stability (75.63%), along with high foaming capacity (106%) and stability (18.3%). As per high-performance liquid chromatography analysis, arginine, glutamic acid, leucine, phenylalanine, and lysine were the most abundant amino acids detected in KPSIs. The KSPIs' globular protein structure was successfully verified using analytical approaches, including Fourier transform infrared spectroscopy, protein fraction ratios, and differential scanning calorimetry. Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis revealed that KPSI has a molecular weight distribution ranging from 10 kDa to 50 kDa. The results of this study support the application of the proposed response-surface-methodology-optimized extraction method for efficient recovery of high-quality kenaf seed proteins that meet the necessary physicochemical and techno-functional requirements. © 2024 Society of Chemical Industry.

Role of the Polymer in the Emulsion Stability of an Amphoteric Polyacrylamide in Different Flooding Systems.

Polymers with high viscosity and good viscosity-temperature property have attracted attention as chemical agents for enhanced oil recovery. The role of polymers in the emulsifying stability of an amphoteric polyacrylamide (TSPAM) with good viscosity-temperature property in different flooding systems was investigated by means of a new emulsion stability model and molecular simulations. The results indicated that TSPAM exhibited superior emulsion stability compared to hydrolyzed polyacrylamide (HPAM). The half-life of emulsions containing TSPAM was 1-7 min longer than that of emulsions containing HPAM. The results of molecular simulation revealed that the HPAM molecules adsorbed at the oil-water interface in a "point adsorption" mode, whereas the TSPAM molecules adsorbed in a "surface adsorption" mode, resulting in higher interfacial adsorption efficiency and more stable interfacial film. The polymer flooding systems containing TSPAM showed a larger interfacial thickness of 1.029 nm and higher emulsification efficiency compared to the polymer flooding systems containing HPAM. The addition of Na2CO3 or surfactants further improved the stability of emulsions in the binary systems containing TSPAM. The stability of emulsions containing all three oil displacement agents was the strongest, with the half-life extended by 3.8-13.6 min. Amphoteric polyacrylamide significantly enhanced the stability of the emulsions. Through the integration of experimental and molecular simulation techniques, the molecular structure of polyacrylamide can be optimized, facilitating the development of more efficient oil recovery formulations for enhanced oil recovery applications.

Preparation of spherical DAOAF with micro-nano structure by emulsion method: To improve short-pulse initiation performance

In order to take into account the advantages of good processing performance of micron 3,3′-diamino-4,4′-azoxyfurazan(DAOAF) and high sensitivity of short-pulse initiation of nano DAOAF, Spherical DAOAF products with nano-microstructure were prepared by oil-in-oil emulsion method. The laser-induced air shock wave detonation performance, mechanical sensitivity and short-pulse initiation sensitivity of raw DAOAF and spherical DAOAF were tested and compared. The results showed that the optimum process conditions of emulsion stability were as follows: using Tween-80 as the surfactant at a concentration of 0.3 g·mL−1, a solvent-non-solvent volume ratio of 1:3, and emulsion standing time less than 10 minutes. Compared to the raw DAOAF, the crystal structure of DAOAF sample prepared by emulsion method did not change, only the morphology changed. The DAOAF sample prepared by emulsion method is spherical, and the surface is self-assembled by nanorod-like DAOAF, the particle size distribution is uniform and the dispersion is good. The thermal decomposition peak temperature of spherical DAOAF did not change significantly, but the activation energy of thermal decomposition decreased by 30.07 kJ·mol−1, the characteristic velocities of the laser-induced micro-explosion shock waves increased 12.4 %, the 50 % short-pulse initiation current of the impactor decreased from 3.8 kA to 2.3 kA, and the mechanical sensitivity of DAOAF showed no significant change before and after spherical transformation.

Impact of a Dual Treatment on Resistant Starch Level and Techno‐Functional Properties of Pea and Faba Bean Flours

AbstractStarch‐rich pulses’ flours, which are rich in fiber and resistant starch (RS), can be an interesting gluten‐free ingredient for the development of novel healthy foods. The study aims to increase the RS content of protein‐reduced fraction of legume flours (pea [P] and faba bean [FB]) by the application of thermal (autoclaving‐cooling) and dual (thermal plus high‐hydrostatic pressure) treatments. Both treatments enhance the RS contents, reaching 6.8% in P flour after dual treatment. The techno‐functional properties are dependent both on the type of flour and the treatment applied. A loss of water solubility (WS) and an increase in water binding capacity are observed. The WS index and emulsion activity remained unchanged or slightly changed, but emulsion stability decreased significantly. The viscosity of the samples is modified according mainly to the flour type. P flour is more affected by the dual treatment than FB flour, which is evidenced by the greater changes shown in RS, WS, and pasting properties.

Influence of Aqueous Phase Salt and Oil Phase Surfactants and Viscosity on the Dynamic Interfacial Tension and Coalescence Timescales.

Liquid-liquid separation is a critically important process in the treatment of emulsions that can occur in our environment, such as oily stormwater, shipboard bilgewater, or off-shore oil spill treatment. Effective filtration systems, including coalescing filters, are essential for mitigating these environmental pollutants. Achieving this requires a comprehensive understanding of liquid-liquid interface dynamics influenced by additives and surfactants. Furthermore, understanding the impact of surfactants on emulsion stability in saline environments is vital for optimizing filtration processes and ensuring the protection of marine and freshwater ecosystems. In this work, these effects are highlighted using measurements performed across a range of droplet size, surfactant concentration, viscosity ratios, and saline presence. Dynamic IFT measurements are conducted using the pendant drop method for water in light mineral oil, with and without salt in the water phase. The effect of salt addition is also highlighted by using microfluidic coalescence experiments, in which it was found that the addition of salt increases the dimensionless drainage time below the critical micelle concentration. The second focus of this work is to study the effect of bulk phase viscosity on the stability. Dynamic IFT measurements are performed at both millimeter and micrometer scales using pendant drop experiments and microfluidic tensiometry, respectively, involving light and heavy mineral oils with varying SPAN80 surfactant concentrations. The surfactant diffusivity and interfacial adsorption and desorption rates are then extracted by fitting a surfactant diffusion and equation of state equations to the dynamic IFT measurements. The results of the IFT decay, surfactant diffusivity, and adsorption rates are compared at two different viscosity ratios. This study also compares the times required for IFT relaxation with the film drainage times in water-in-oil systems. The comparison aids in comprehending the impact of competing timescales during film drainage. The findings presented in this paper offer valuable insights into the design and optimization of liquid-liquid filtration systems, especially when operating under challenging environmental conditions, such as in saline environments. The principles explored here can be applied to improving industrial water treatment and in the design of advanced filtration technologies for chemical and petrochemical industries, particularly those involving flow, contributing to more sustainable and efficient practices in handling emulsified waste streams.

Exploring yeast glucans for vaccine enhancement: Sustainable strategies for overcoming adjuvant challenges in a SARS-CoV-2 model

Vaccine adjuvants are important for enhancing vaccine efficacy, and although aluminium salts (Alum) are the most used, their limited ability to induce specific immune responses has spurred the search for new adjuvants. However, many adjuvants fail during product development due to manufacturability, supply, stability, or safety concerns. This work hypothesizes that protein-free yeast glucans can be used as vaccine adjuvants due to their known immunostimulatory activity and high abundancy. Thus, high molecular weight glucans with over 99% purity, comprising 64–70% β-glucans and 29–35% α-glucans, were extracted from a wild-type yeast and an engineered yeast to produce a steviol glycoside. These glucans underwent carboxymethylation to enhance solubility. Both water-dispersible and particulate glucans were evaluated as adjuvants, either alone or in combination with Alum or squalene stable emulsion (SE), for a SARS-CoV-2 vaccine. The study demonstrated that glucans triggered a robust immune response and enhanced the effects of Alum and SE when used in combination, both in vitro and in vivo. Water-dispersible glucans combined with Alum, and particulate glucans combined with SE, increased the production of specific antibodies against SARS-CoV-2 spike protein and enhanced serum neutralization titers against SARS-CoV-2 pseudovirus. Furthermore, the results indicated that larger molecular weight glucans from engineered yeast exhibited stronger immunogenic activity in comparison to wild-type yeast glucans. In conclusion, appropriately formulated glucans have the potential to be scalable, low-cost vaccine adjuvants, potentially overcoming the limitations of current adjuvants.

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.

Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification

Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more comprehensive understanding of these factors is crucial. This review discusses recent developments regarding how factors like pH, ionic strength, thermal treatments, enzymatic treatments, and novel non-thermal treatments affect egg yolk emulsifying properties. It also explores the underlying mechanisms involved in egg yolk emulsification. Food products involve different ingredients leading to varying pH values and ionic strength, which affect egg yolk protein adsorption and emulsion stability. Processing steps like thermal treatment can damage egg yolk proteins, reducing their emulsifying capabilities and leading to unstable products. Incorporating sugar, salt, and amino acids can enhance egg yolk’s resistance to heat and preserve its ability to form stable emulsions. As an alternative to thermal treatment, non-thermal techniques such as high-pressure processing and high-intensity ultrasound can be employed to preserve egg yolk. Furthermore, forming egg yolk–polysaccharide complexes can enhance egg yolk emulsifying properties. These advancements have facilitated the creation of egg yolk-based products such as high internal phase Pickering emulsions (HIPEs), low-fat mayonnaise, and egg yolk gels. A comprehensive understanding of the emulsifying mechanisms and factors involved in egg yolk will be instrumental in improving food quality and creating novel egg yolk-based products.

Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation

ABSTRACTBioactive peptides and protein hydrolysates have gained considerable attention in the food industry and functional food markets due to their diverse health effects, including antioxidant, antihypertensive, and antidiabetic properties. This study aimed to produce combined soy and corn protein hydrolysates using Alcalase (Al), modification of Al‐hydrolysates through sequential hydrolysis using Flavourzyme (Al‐FL), cross‐linking of Al‐hydrolysates using microbial transglutaminase (MTGase) (Al‐TG), and fractionation of Al‐hydrolysates by ultrafiltration (UF) with molecular weight (MW) cut‐off of 100 (Al‐F4), 30 (Al‐F3), 10 (Al‐F2), and 2 kDa (Al‐F1). Notably, the &lt; 2 kDa fraction (Al‐F1) showcased exceptional biological activities, including antioxidant (81.54% DPPH, 98.02% ABTS), antihypertensive (95.45%), and antidiabetic effects (44.72% α‐glucosidase, 77.52% α‐amylase), linked to its high hydrophobic amino acid content and low molecular weights (111 and 263 Da). Conversely, the higher molecular weight fraction (Al‐TG) excelled in emulsion and foam stability, attributed to its balanced amino acid profile and larger peptides (1385–7057 Da). Our findings reveal that specific protein hydrolysate fractions, particularly Al‐F1 and Al‐TG, are promising for applications in food and pharmaceutical formulations due to their enhanced biological and functional properties.