Turbiscan Stability Index Research Articles

Optimization screening, performance and mechanism analysis of green and low-carbon surfactants for oil-based drilling cuttings treatment

Oil-Based Drilling Cuttings (OBDC) have attracted extensive attention from scholars due to their high annual generation and high toxicity. At present, the thermal cleaning technology of surfactant is one of the research hotspots for treating OBDC, but it still faces the problems of high toxicity of surfactant, high carbon emission and unknown treatment mechanism. Therefore, we sequentially optimized screening the surfactants through the perspectives of greenness, treatment performance and costs, and low-carbon. A single-variable experiment was used to optimize the process parameters for treating OBDC, and the oil removal mechanism was explored by oil droplet size, TSI, Zeta potential and SARA fractions. The SLM was the most green and low carbon surfactant in this study, and had a better treatment performance for OBDC (51.56% oil removal rate). The optimal treatment parameters for SLM treatment of OBDC were 70 °C, 45 min, 300 r/min, 1:4 (solid/liquid) and pH 8.2. The lipophilic groups of SLM "striped" the asphaltenes and saturates in oil phase from the solid phase surface and "integrated" them into the water phase by its hydrophilic group. The mean value of the oil droplet sizes (Dmean) and Turbiscan stability index (TSI) value of the OBDC-water mixtures increased and the |Zeta potential| decreased after treatment, and the mixture system became more unstable, which promotes the subsequent separation of the oil phase from the solid phase.

Oil-in-water emulsion stabilized by hydrolysed black soldier fly larvae proteins: Reproduction of experimental data via phase-field modelling

A phase field model based on the Cahn-Hilliard equation was validated experimentally by comparison of the numerical data with experimental data of emulsions of oil in water stabilized with Black Soldier Fly Larvae Proteins (BSFLP) and protein hydrolysates. Among the model parameters, the surface tension was determined by the pendant drop method, and the mobility by two different experiments, one based on the Turbiscan Stability Index, and another one based on the history of the average d3,2, both of them throughout a 48 h period. The initial condition was built from an experimental droplet size distribution measured prior to phase separation. Results show that the model is able to quantitatively reproduce the phase separation kinetics, and provide an intuitive graphical representation of the droplet growth. Application of this procedure to other systems will allow the generalization of phase field modelling as a predictive tool for food applications.

Almond protein as Pickering emulsion stabilizer: Impact of microgel fabrication method and pH on emulsion stability

We evaluated the ability of almond proteins to produce Pickering emulsions (EM) stabilized by microgels (MG) fabricated by three different methods (heat treatment–HT, crosslinking with transglutaminase–TG or calcium–CA), at two pH levels (pH 3 or 7). Compared to pH 7, acidic pH significantly denatured almond proteins (ellipticity ∼0 mdeg), decreased absolute zeta potential values (10.5 to 18.6 mV at pH 3 and − 24.6 to −32.6 mV at pH 7), and free thiol content (114.64–131.60 μmol SH/g protein at pH 3 and 129.46–148.17 μmol SH/g protein at pH 7 – except in CA-crosslinked microgels, p > 0.05). These changes led to larger microgel sizes (D3,2pH3: 26.3–39.5 μm vs. D3,2pH7: 5.9–9.0 μm) with lower polydispersity (SpanpH3: ∼ 1.94 vs. SpanpH7: 2.32, excluding CA-based samples). Consequently, the Turbiscan Stability Index (TSI) was higher in acidic conditions for all emulsions, except for the calcium-containing formulation (EM_CApH3), emphasizing the critical role of calcium binding in maintaining emulsion stability in acidic environments. Microgels prepared via the traditional heat treatment method produced emulsions with intermediate stability (TSI ranging from 3.4 % to 5.1 % at 28 days of storage). Conversely, TG-crosslinked microgels led to unstable emulsions at pH 3, likely due to the lowest zeta potential (+4.2 mV), whereas at pH 7, the greatest stability was attributed to bridging flocculation that created a stable gel-like structure. Indeed, emulsions with lower TSI (EM_CApH3 = 1.8 %, EM_CApH7 = 2.3 % and EM_TGpH7 = 1.0 %, at 28 days of storage) also exhibited higher elastic modulus (G') over frequency sweep, indicating that the strong elastic network was relevant for emulsion stability (up to 28 days). This study, for the first time, demonstrated the production of stable almond-based Pickering emulsions, with properties modulated by the pH and method used to fabricate the microgels.

A recyclable dispersant based on carbomer utilizing controllable viscosity for high-efficiency dispersion of carbon fibers

Good dispersion of carbon fibers is important for the carbon paper production, which is usually achieved using low carbon fiber concentrations and disposable dispersants. In this study, we developed carbomer as a recyclable and high-efficiency dispersant for carbon fibers. When the carbon fiber concentration was 0.1 wt%, carbon fiber suspension showed improved dispersion performance as increasing the carbomer dosage. It exhibited low Turbiscan Stability Index (TSI) of 0.41 and small change of delta backscattering between −0.5 to 0.8 % when using 0.5 wt% carbomer. However, the good dispersibility fade away when increasing the concentration of carbon fibers. Subsequently, the pH of the carbon fiber suspension was adjusted to 7.0 to improve the dispersibility by increasing the viscosity, but causing a worse flowability. Then the pH was further adjusted to 13.0 to ensure good flowability in the wet-forming process and good dispersibility at carbon fiber concentration of 0.5 wt%. More importantly, the dispersant was successfully recycled and still exhibited excellent dispersion effects for carbon fibers after 5 cycles. Notably, the high-efficiency dispersion of carbon fibers and the recyclability of dispersant were achieved simultaneously for the first time, which is suitable for the eco-friendly and sustainable production of carbon paper.

Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low-salt conditions.

This study aimed to investigate the influence of varying concentrations of Flammulina velutipes powder (FVP) (0, 4, 8, 12, 16, and 20 g L-1, based on FVP weight per liter of emulsion) on the stability, rheological properties, microstructure, and interfacial protein content of chicken myofibrillar protein (MP) emulsions under low-salt conditions. Visual assessment and the Turbiscan stability index revealed that the stability of MP emulsions improved with increasing FVP concentration. The greatest stability was achieved when the FVP concentration was 16 gL-1. The incorporation of FVP enhanced the elasticity and viscosity of the emulsions by forming a dense three-dimensional network structure. The droplet size of the emulsions initially decreased and then increased with increasing FVP concentration. The addition of FVP increased the amount of protein absorbed by the emulsion layer. Flammulina velutipes powder is promising as a stabilizer that could improve the emulsifying and functional properties of low-salt myofibrillar protein emulsions. © 2024 Society of Chemical Industry.

The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase.

Tofu quality is determined by a controlled coagulation process using a W/O/W emulsion coagulant. The impact of adding soy protein isolate (SPI) to the inner water phase on the stability of W/O/W high-internal-phase emulsions (HIPEs) and its application as a coagulant for tofu was assessed. No creaming occurred during 7-day storage with SPI concentrations up to 0.3%, while the emulsion droplets aggregated with 0.5% and 0.7% SPI. Emulsions containing 0.3% SPI maintained a constant mean droplet size after 21 days of storage and exhibited the lowest TURBISCAN stability index value. HIPE stability against freeze-thaw cycles improved after heating. HIPEs with SPI concentrations above 0.3% demonstrated an elastic gel-like behavior. The increased viscosity and aggregation of the protein around droplets indicated that the interaction among emulsion droplets could enhance stability. W/O/W HIPE coagulants significantly increased tofu yield, reduced hardness, and produced a more homogenous tofu gel compared to a MgCl2 solution. The HIPE with 0.3% SPI was found to be optimal for use as a coagulant for tofu.

Improvement in Storage Stability and Physicochemical Properties of Whole-Grain Highland Barley Pulp Prepared by a Novel Industry-Scale Microfluidizer System in Comparison with Colloid Milling.

The aim of this study was to assess the advantages of an industry-scale microfluidizer system (ISMS) to prepare whole-grain highland barley pulp (WHBP) compared with colloid milling. Storage stability was evaluated by particle size, gravity separation stability, and rheological properties, as well as the microstructure observation by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLMS). The results showed that colloid milling failed to effectively homogenize the material, while ISMS sample surfaces were compact and smooth at higher pressures according to visual observation and SEM. The Turbiscan stability index of WHBP by ISMS was much lower as a result of colloid milling, demonstrating ISMS can improve WHBP stability. WHBP by colloid milling displayed a three-peak particle size distribution pattern, while a single-peak pattern was evident after ISMS treatment. A higher shear rate decreased the apparent viscosity, suggesting that WHBP was a shear-thinning fluid. According to CLMS, ISMS can successfully improve homogenization by disrupting the structures of oil bodies, proteins, and starches. The WHBP prepared by ISMS exhibited a higher β-glucan level than that prepared by colloid milling, and showed a significant increase in β-glucan level with ISMS pressure. These findings indicate that using ISMS to produce WHBP is viable for enhancing its storage stability and nutritional value.

Optimization of Solid Lipid Nanoparticle Formulation for Cosmetic Application Using Design of Experiments, PART II: Physical Characterization and In Vitro Skin Permeation for Sesamol Skin Delivery

Our research focuses on evaluating the preliminary stability of solid lipid nanoparticles (SLNs) in order to identify an optimal formulation for studying the skin penetration of SLNs loaded with sesamol, with a view to developing potential cosmetic applications. For this study, SLNs were prepared with varying lipid and surfactant compositions and produced through homogenization and ultrasonication. The particle size (PS), polydispersity index (PDI), zeta potential (ZP), and encapsulation efficiency (EE) were analyzed for the different formulations. We identified OP2Se as the optimal formulation for skin penetration assessment due to its stable PS, PDI, ZP, and EE over time, with a Turbiscan Stability Index (TSI) below 1 after a month, indicating favorable stability conditions. The in vitro skin permeation study compared sesamol-loaded SLNs with a control sesamol hydrogel, revealing controlled release characteristics ideal for localized skin effects without significant bloodstream penetration, attributed to the SLNs’ 200 nm particle size. Further exploration could enhance skin retention and targeting, potentially extending penetration studies and reducing particle size to improve accumulation in hair follicles. Exploring SLN applications beyond sesamol, such as incorporating mineral filters for suncare, offers promising avenues, underscoring SLNs’ versatility in cosmetic formulations and skincare applications.

Preparation, Physicochemical Characterization, and Stability Study of Lippia origanoides Essential Oil-based Nanoemulsion as a Topical Delivery System.

Fungal diseases are a priority in research, development, and health care, according to the WHO, mainly due to Candida spp. Essential oils (EOs) of the genus Lippia have demonstrated broad antimicrobial biological activity. Previous studies identified the anti-Candida potential of a thymol/p-cymene chemotype EO from Lippia origanoides H.B.K coded "0018". Nanoemulsions favor the biological activity of EOs and overcome limitations such as low solubility, instability against oxidizing agents, pH, light, and low permeability. To develop, characterize, and adjust a prototype of an O/W nanoemulsion containing the "0018" EO from Lippia origanoides for its evaluation in an in vitro permeability study. Nanoemulsions were obtained using a high energy high shear method. Their particle size distribution, Z potential, viscosity, pH, encapsulation efficiency (EE), thermodynamic stability and the Turbiscan Stability Index (TSI) were evaluated. The nanoemulsion prototype was adjusted to improve performance characteristics and microbiological efficacy. Thymol was used as an analyte in the EO quantification using UHPLC-DAD. An O/W nanoemulsion with hydrodynamic diameter <200 nm and polydispersity index <0.3, EE >95%, with TSI < 1.5, anti-Candida albicans efficiency >95% was obtained; permeable with a flow of 6.0264 μg/cm2/h and permeability coefficient of 1.3170x10-3 cm/h. A pharmaceutical formulation prototype is obtained that maintains the physical and physicochemical characteristics over time. Permeability is verified in an in-vitro model. It is proposed to evaluate its antifungal activity in preclinical or clinical studies as a contribution to the treatment of topical fungal diseases caused by Candida spp., through the use of biological resources and Colombian biodiversity.

Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging

Elucidation on the emulsifying behaviors of goose liver protein (GLP) from interfacial perspective was scarce when protein charging was altered. This work aimed to elucidate the role of phosphorylation on the interfacial associative interaction and then emulsion stabilizing properties of GLP using three structurally relevant phosphates of sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP) and sodium pyrophosphate (TSPP). A monotonic increment of protein charging treated from STMP, STPP to TSPP caused progressively increased particle de-aggregation, surface hydrophobicity and structural flexibility of GLP. Compared with STMP and TSPP, STPP phosphorylation rendered the most strengthened interfacial equilibrium pressure (11.98 ± 0.24 mN/m) due to sufficient unfolding but moderated charging character conveyed. Desorption curve and interfacial protein microstructure indicated that STPP phosphorylation caused the highest interfacial connectivity between proteins adsorbed onto the same droplet, as was also verified by interfacial elastic modulus (10.3 ± 0.21 mN/m). STPP treated GLP also yielded lowest droplet size (8.16 ± 0.10 μm), flocculation (8.18%) and Turbiscan stability index (8.78 ± 0.36) of emulsion but most improved microrheological properties. Overall, phosphorylation functioned itself in fortifying the intradroplet protein-protein interaction but restraining the interdroplet aggregation, and STPP phosphorylation endowed the protein with most enhanced interfacial stabilization and emulsifying efficiency.

Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions

This study evaluated the effect of ultrasound treatment combined or not with heat treatment applied to lentil protein isolate (LPI) aiming to enhance its ability to stabilize high internal phase emulsions (HIPE). LPI dispersion (2%, w/w) was ultrasound-treated at 60% (UA) and 70% (UB) amplitude for 7 min; these samples were subjected to and then heat treatments at 70 °C (UAT70 and UBT70, respectively) or 80 °C (UAT80 and UBT80, respectively) for 20 min. HIPEs were produced with 25% untreated and treated LPI dispersions and 75% soybean oil using a rotor–stator (15,500 rpm/1 min). The LPI dispersions were evaluated for particle size, solubility, differential scanning calorimetry, electrophoresis, secondary structure estimation (circular dichroism and FT-IR), intrinsic fluorescence, surface hydrophobicity, and free sulfhydryl groups content. The HIPEs were evaluated for droplet size, morphology, rheology, centrifugal stability, and the Turbiscan test. Ultrasound treatment decreased LPI dispersions’ particle size (∼80%) and increased solubility (∼90%). Intrinsic fluorescence and surface hydrophobicity confirmed LPI modification due to the exposure to hydrophobic patches. The combination of ultrasound and heat treatments resulted in a reduction in the free sulfhydryl group content of LPI. HIPEs produced with ultrasound-heat-treated LPI had a lower droplet size distribution mode, greater oil retention values in the HIPE structure (> 98%), lower Turbiscan stability index (< 2), and a firmer and more homogeneous appearance compared to HIPE produced with untreated LPI, indicating higher stability for the HIPEs stabilized by treated LPI. Therefore, combining ultrasound and heat treatments could be an effective method for the functional modification of lentil proteins, allowing their application as HIPE emulsifiers.

Coupling static multiple light scattering (SMLS) analysis with the Hansen approach for the rationalization of the dispersibility and colloidal stability of TiO2 particle dispersions

While the characterization of dispersibility and colloidal stability remains a key step in many formulation processes, these notions are still confused, and colloidal stability is often interpreted as a direct consequence of dispersibility. In this study, Static Multiple Light Scattering (SMLS) measurements and the predictive Hansen approach are combined to distinguish and characterize the dispersibility and the colloidal stability of TiO2 P25 particles dispersed in pure and mixture of solvents. To this aim, an experimental protocol is proposed using fast time resolved SMLS measurements at a fixed height to assess suspension dispersibility under mechanical stirring as well as space and time resolved SMLS measurements of the suspension stability at rest. Dispersibility is quantified through a Dispersibility Index (DI) depending on the mean diameter of particles and transmission or backscattering signals standard deviation measured with SMLS under mechanical stirring. Quantification of colloidal stability is obtained from a Relative Turbiscan Stability Index (RTSI) measured at rest. Scoring of solvents is performed using the DI and the RTSI to build Hansen dispersibility and stability spheres respectively. It is found that the dispersibility and the stability spheres are clearly separated arguing that a lower colloidal stability is not necessarily a consequence of a poor dispersibility. Beyond this clarification, this combined SMLS-Hansen approach is a major step toward the optimization of dispersibility and stability of formulations. It can be also intended to find better dispersion media, greener and cheaper solvents to optimize particles suspensions, to reduce the content of costly stabilizing additive or to satisfy product regulatory requirements evolution.

Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments

The major functional properties of lactoferrin (LF) samples before and after high‐temperature short‐time (HTST: 72°C/15 s, 85°C/15 s and 95°C/15 s) treatment were investigated by turbiscan stability index, circular dichroism spectroscopy and other methods. The lower the LF iron saturation, the higher the iron binding, antibacterial and antioxidant capacity, but more unstable after HTST treatment. 40%‐LF had the best physical and structural stability, but lower antibacterial and antioxidant capacity. Upon HTST treatment, the physical stability, antibacterial and antioxidant properties of LF samples were significantly reduced, especially for 95°C/15 s. Of note, LF with iron saturation higher than 15% was resistant to HTST treatment.

Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties.

The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.

Research of Maillard reaction and stability of liquid infant formulas during storage

SummaryThis study investigated the Maillard reaction (MR) and the stability of liquid infant formulas (LIFs) stored at 5 °C, 25 °C and 40 °C for 6 months. With the increase in storage temperature, the concentrations of 2‐furoylmethyl‐ε‐lysine (furosine) increased from 60.72 to 109.60 mg/100 g protein and Nɛ‐ Carboxy methyl lysine (CML) increased 106.82 to 197.04 mg/100 g protein. Colour became darker, yellower and redder, and pH values decreased. Negative charges increased during the first 3 months and decreased during the last 3 months. Fat globule sizes increased and particle size distribution (PSD) regressed, and the accumulation of fat was clearly observed by confocal laser scanning microscopy (CLSM). Shear thickened with the increase in shear rate, and the turbiscan stability index (TSI) values increased. In summary, these results indicated that lower storage temperature (5 °C) inhibits the MR and reduces unstable changes of LIF during storage period; thus, the nutritional value of LIF can be largely preserved.

Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions

Flaxseed-derived diglyceride (DAG)-based Pickering emulsions were fabricated using soy protein isolate (SPI) nanoparticles as stabilizer. The SPI nanoparticles were prepared under the combined action of heating and ultrasound treatment. The SPI nanoparticles exposed to 600 W power exhibited the smallest particle size (133.36 nm) and zeta potential (-34.77 mV). Ultrasonic treatment did not significantly impact the polypeptide chain's primary structure but induced changes in the secondary structure. The Pickering emulsions stabilized with ultrasound-treated SPI nanoparticles showed smaller particle size, lower zeta potential, and improved emulsifying properties. Notably, at 450 W power, these emulsions showed a higher solid–liquid balance, reduced mean square displacement, backscattering fluctuations, and turbiscan stability index. Besides, they displayed a more compact microstructure with smaller droplets. In conclusion, SPI subjected to heating and 450 W ultrasound power resulted in the fabrication of DAG-based Pickering emulsions with enhanced microstructure and stability.

Dual lignin-derived polymeric system for peptone removal from simulated wastewater

The long-term existence of peptone can breed a large number of bacteria and cause the eutrophication of municipal wastewater. Thus, removing peptone in the wastewater is a major challenge facing the current industry. This study used cationic and anionic lignin polymers, i.e., kraft lignin-[2-(methacryloyloxy)ethyl] trimethylammonium methyl sulfate (cationic lignin polymer, CLP) and kraft lignin-acrylic acid (anionic lignin polymer, ALP), as flocculants to eliminate peptone from model wastewater in the single and dual component systems. The affinity of peptone for ALP or CLP was assessed by quartz crystal microbalance with dissipation, X-ray photoelectron spectroscopy, contact angle, and vertical scan analyzer. Results illustrated that the adsorption effect of CLP for peptone was significantly superior to that of ALP owing to the stronger vital interaction between cationic polymer and peptone molecules. Based on destabilization and sedimentation analyses, introducing CLP triggered the preliminary flocculation of peptone via bridging action, as indicated by a considerable increment in the destabilization index (from 1.1 to 10.6). Moreover, peptone adsorbed more on the CLP coated surface than on the ALP coated one (14.8 vs 5.4 mg/m2), while ALP facilitated its further adsorption in the dual polymer system. This is because CLP adsorbed a part of peptone molecules on its surface. Then, ALP entrapped the unattached peptone onto the CLP coated surface through electrostatic interaction. Compared with the single polymer system, mixing ALP and CLP subsequently into the peptone solution in the dual system generated larger size aggregates (mean diameter of 6.1 μm) and made the system destabilization (Turbiscan stability index up to 58.1), thereby yielding more flocculation and sedimentation. Finally, peptone was removed successfully from simulated wastewater with a turbidity removal efficiency of 92.5%. These findings confirmed that the dual-component system containing two lignin-derived polymers with opposite charges could be viable for treating peptone wastewater.

Application of soybean isolate protein (SPI) and soy hull polysaccharide (SHP) complex in fermentation products

We investigated the stability of a soy protein isolate (SPI)/soy hull polysaccharide (SHP) composite and its effect on the quality of fermented products. Sonication contributed to a more stable SPI/SHP composite. Increasing SHP concentrations increased the viscoelasticity of the emulsions and decreased turbiscan stability index (TSI) values, indicating that SHP improved the emulsification and stability of the composite emulsions. The fermented products with SHP had an increased ability to bind to water. Hardness, gelling, chewiness, sourness, and astringency increased with polysaccharide addition. Additionally, SHP promoted acid production by lactic acid bacteria during storage. All groups had viscoelastic behavior (G′ ˃ G″, tan δ < 1), with viscosity increasing and subsequently decreasing. TSI values were significantly lower in the treated groups than in the control group. The results revealed that SHP improved the sensory quality and storage stability of fermented products.

Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate

This research aimed to create Pickering emulsions using modified soy protein isolate (SPI) as a stabilizer and flaxseed-derived diglyceride (DAG) as an oil phase. The SPI was modified through a process involving both heating and ultrasound treatment. The result indicated that the droplet size of emulsions increased with the increase in oil content (p < 0.05). For instance, the largest droplet size (23 µm) was observed at an oil-to-SPI dispersion ratio of 4:1 ratio (φ = 80), whereas the smallest droplet size (6.39 µm) was noticed at the 1:4 ratio. During the 7-day storage period, the emulsions with a 4:1 ratio (φ = 80) showed the lowest droplet size increase (from 23 µm to 25.58 µm). In contrast, the emulsions with a 1:1 ratio displayed the highest increase (from 19.39 µm to 74.29 µm). Creaming index results revealed that emulsions with a 4:1 ratio (φ = 80) showed no signs of creaming and phase separation than all other treatments (p < 0.05). Backscattering fluctuations (ΔBS) and turbiscan stability index (TSI) showed that emulsions with 4:1, 2:1, and 1:1 oil-to-SPI dispersion ratios had consistent ΔBS curves with higher and TSI curves with lower values. Optical microscopy, confocal laser scanning, and cryo-scanning electron microscopy revealed that emulsions with oil-to-SPI dispersion ratios of 4:1 and 2:1 had well-organized structures with no visible coalescence. Macromorphological and microrheological investigations demonstrated that emulsions with 80% oil content had the highest viscosity, both moduli, elasticity index, macroscopic viscosity index, and the lowest fluidity index and solid–liquid balance values. Moreover, these emulsions were more resistant to centrifugation and storage environments. In conclusion, the study determined that flaxseed-derived DAG-based high internal phase Pickering emulsions (φ = 80) had superior stability, improved viscoelasticity, and better rheological properties.

Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose-response of curcumin.

The regulation mechanism of curcumin (CUR) in the oil phase on the emulsification and gelation properties of myofibrillar protein (MP) was investigated. CUR enhanced the emulsifying activity index (EAI) of MP but decreased its turbiscan stability index (TSI) and surface hydrophobicity, which exacerbated oil droplet aggregation. Medium amounts (200mg/L) of CUR changed the 3D network architectures of emulsion gels from lamellar to reticular, improving the gels' water-holding capacity (WHC), storage modulus, springiness, and cohesiveness. Besides, the LF-NMR revealed that CUR had limited effects on the mobility of immobilized and free water. The α-helix of MP in gels with medium amounts of CUR decreased from 51% to 45%, but the β-sheet increased from 23% to 27% compared to those without CUR. Overall, CUR has the potential to become a novel structural modifier in emulsified meat products due to its dose-response.