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1. Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniques

Author:
Fatemeh Ghiasi; Mohammad-Taghi Golmakani
Source:
Food hydrocolloids 2023 v.135 pp. 108164
ISSN:
0268-005X
Subject:
emulsions,   etc   ; antioxidants; bioactive compounds; hydrocolloids; hydrophobicity; pH; surface tension; viscosity;     Show all 8 Subjects
Abstract:
... The objective of this research was to fabricate a new generation of bio-functional Persian gum-based films via the co-delivery of crocin and cinnamaldehyde. Different loading strategies using single W/O and O/W emulsions and W₁/O/W₂ double emulsions were used to find how the distribution of bioactives in the film suspension can modify their physicochemical and biological properties compared to tho ...
DOI:
10.1016/j.foodhyd.2022.108164

2. Novel sandwich-like membrane with hydrophilic-omniphobic-hydrophilic structure for sustainable water recovery in membrane distillation

Author:
Long-Fei Ren; Jun Li; Yubo Xu; Jiahui Shao; Yiliang He
Source:
Resources, conservation, and recycling 2023 v.188 pp. 106646
ISSN:
0921-3449
Subject:
emulsions,   etc   ; distillation; energy; heat transfer; hexadecane; sodium dodecyl sulfate; temperature; water vapor;     Show all 8 Subjects
Abstract:
... Membrane distillation (MD) is attractive for water recovery from surfactant-stabilized oil-in-water emulsion due to its unique characteristics. To address the membrane fouling and wetting issues, a novel hydrophilic-omniphobic-hydrophilic sandwich-like membrane (PFZP) was firstly developed. Top PDA skin layer induced the hydration shell facing feed, which endowed membrane with high energy barriers ...
DOI:
10.1016/j.resconrec.2022.106646

3. Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation

Author:
Ling Wu; Wenlong Niu; Qi Wang; Qianwen Yang; Juan Song; Qianwan Guo; Wen Gong; Xu Kang; Katsuyoshi Nishinari; Meng Zhao
Source:
Food hydrocolloids 2023 v.135 pp. 108116
ISSN:
0268-005X
Subject:
emulsions,   etc   ; dextran; gel strength; gelatin; gelation; hardness; hydrocolloids; hydrogels; microstructure; pH; separation; texture;     Show all 12 Subjects
Abstract:
... Hydrogels are important in foods. Although the hydrogel microstructure has been commonly reported, the effect of the microstructure before and after gelation on gel properties was rarely investigated. This work aims to explore the effects of micro- and macro-phase separation of type-A gelatin-dextran (GEA/DE) aqueous solutions on the rheological, texture, and hydration properties of GEA/DE hydroge ...
DOI:
10.1016/j.foodhyd.2022.108116

4. A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion

Author:
Feifei Shi; Yaoguang Chang; Jingjing Shen; Guangning Chen; Changhu Xue
Source:
Food hydrocolloids 2023 v.134 pp. 108081
ISSN:
0268-005X
Subject:
emulsions,   etc   ; alginates; digestion; droplets; flocculation; hydrocolloids; lipids; molecular weight; pH; rheology; stomach; viscosity;     Show all 12 Subjects
Abstract:
... In this study, four important marine polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) were selected and tailored to a similar molecular weight using heterologously overexpressed enzymes. These “standardized” polysaccharides were firstly used to elucidate the effect of anionic polysaccharides on the formation, stability, rheology, and digestion of the multilayer emulsion ...
DOI:
10.1016/j.foodhyd.2022.108081

5. Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan

Author:
Xueqing Li; Liuping Fan; Jinwei Li
Source:
Food hydrocolloids 2023 v.134 pp. 108036
ISSN:
0268-005X
Subject:
emulsions,   etc   ; chitosan; electrostatic interactions; extrusion; hydrocolloids; hydrogen; pH; storage modulus; surface tension; wettability;     Show all 10 Subjects
Abstract:
... β-cyclodextrin (β-CD) modified by chitosan (CS) via electrostatic interactions and hydrogen bonds was used to fabricate high internal phase emulsions (HIPEs) for food 3D printing. The most promising ink for 3D printing was screened among HIPEs stabilized by polysaccharide complexes at CS concentrations of 0.08–0.40 wt% and pH values of 3–7. The β-CD/CD complexes formed by 1.20 wt% β-CD and 0.32 wt ...
DOI:
10.1016/j.foodhyd.2022.108036

6. Hydrocolloids: Structure, preparation method, and application in food industry

Author:
Sajad Pirsa; Kosar Hafezi
Source:
Food chemistry 2023 v.399 pp. 133967
ISSN:
0308-8146
Subject:
emulsions,   etc   ; biopolymers; food chemistry; food industry; hydrocolloids; hydrophilicity; ice; molecular weight; polysaccharides; sugars;     Show all 10 Subjects
Abstract:
... Hydrocolloids are a group of polysaccharides that act as thickeners, gelling agents, emulsion stabilizers, inhibitors of the growth and expansion of ice crystals in frozen materials, and inhibitors of the growth of sugar crystals in different industries. Hydrocolloids are used both to improve the rheological and textural properties of food products and also as fat substitutes. Also hydrocolloids a ...
DOI:
10.1016/j.foodchem.2022.133967

7. Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber

Author:
Dongwei Wang; Kai Wang; Lei Zhao; Xuwei Liu; Zhuoyan Hu
Source:
Journal of food engineering 2023 v.339 pp. 111264
ISSN:
0260-8774
Subject:
emulsions,   etc   ; cellulose nanofibers; digestion; dough; free fatty acids; gels; homogenization; longans; stabilizers; texture; viscosity;     Show all 11 Subjects
Abstract:
... Food-grade Pickering emulsion have attracted extensively attention in food engineering applications. In this work, high pressure homogenization (HPH) was applied to modified the longan shell cellulose nanofiber (LSCNF). The obtained LSCNF was used as a naturally-derived particle stabilizer for O/W Pickering emulsions and the gel-based Pickering emulsions can be applied to baked foods to control th ...
DOI:
10.1016/j.jfoodeng.2022.111264

8. Fabrication of edible special wettability coating on polystyrene substrate and application in yogurt storage

Author:
Jumin Hou; Shuqiu Liu; Mengqi Su; Yuyan Fan; Yan Liu; Xiaoxia Yan
Source:
Journal of food engineering 2023 v.338 pp. 111255
ISSN:
0260-8774
Subject:
emulsions,   etc   ; carboxymethylcellulose; carnauba wax; contact angle; industry; pH; polystyrenes; silica; viscosity; wastes; wettability; yogurt;     Show all 12 Subjects
Abstract:
... The yogurt adherence always caused enormous waste of food sources due to sticking onto the package inner walls. So, carnauba wax, silica, and carboxymethylcellulose (CMC) were mixed together as an emulsion to be sprayed, and fabricated an edible special wettability coating on the polystyrene substrate for reducing the yogurt residual rate. The contact angle, slide angle and yogurt residual rate on ...
DOI:
10.1016/j.jfoodeng.2022.111255

9. Flexible Janus wood membrane with asymmetric wettability for high-efficient switchable oil/water emulsion separation

Author:
Wenbo Che; Lingyue Zhou; Qiaoru Zhou; Yanjun Xie; Yonggui Wang
Source:
Journal of colloid and interface science 2023 v.629 pp. 719-727
ISSN:
0021-9797
Subject:
emulsions,   etc   ; biomass; durability; hydrophilicity; hydrophobicity; industrial wastewater treatment; lignin; nanoparticles; nanopores; oils; tracheids; wettability; wood;     Show all 13 Subjects
Abstract:
... Janus membranes have attracted much attention for switchable oil/water separation because they have opposite wetting behavior on each side. However, it remains a challenge to fabricate Janus membranes with asymmetric wettability from biomass by simple methods. Herein, we prepared a flexible Janus wood (JW) membrane by cutting the natural wood along the longitudinal direction, followed by a facile ...
DOI:
10.1016/j.jcis.2022.09.109

10. Comparison of different indirect approaches to design edible oleogels based on cellulose ethers

Author:
Q. Wang; M. Espert; V. Larrea; A. Quiles; A. Salvador; T. Sanz
Source:
Food hydrocolloids 2023 v.134 pp. 108007
ISSN:
0268-005X
Subject:
emulsions,   etc   ; foams; gel strength; hydrocolloids; lipid content; methylcellulose; microstructure; oils; oleogels; rheology; saturated fats; texture;     Show all 12 Subjects
Abstract:
... Growing public concern about the adverse health effects of overconsumption of saturated fat has contributed to the rising research interest in the field of using healthy oils to construct edible structured oils (oloegels) as fat-based alternatives. In this study two indirect methodologies (the emulsion template approach and the foam template approach) were investigated to prepare oleogels with hyd ...
DOI:
10.1016/j.foodhyd.2022.108007

11. Fabrication and characterization of low-fat Pickering emulsion gels stabilized by zein/phytic acid complex nanoparticles

Author:
Song Cui; David Julian McClements; Jiangli Shi; Xingfeng Xu; Fangjie Ning; Chaoran Liu; Liyang Zhou; Qingjie Sun; Lei Dai
Source:
Food chemistry 2023 v.402 pp. 134179
ISSN:
0308-8146
Subject:
emulsions,   etc   ; curcumin; encapsulation; food chemistry; hydrophobicity; lipid content; nanoparticles; oils; phytic acid; rheology; wettability; zein;     Show all 12 Subjects
Abstract:
... Pickering emulsion gels (PKEGs) are being explored as solid fat substitutes and delivery systems due to their semi-solid textures and high stabilities. However, these PKEGs have relatively high-fat content, which is undesirable for nutritional and cost reasons. Therefore, in this study, low-fat PKEGs (10 % oil content) were successfully fabricated using zein/phytic acid (ZPA) complex nanoparticles ...
DOI:
10.1016/j.foodchem.2022.134179

12. Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch

Author:
Ornicha Champrasert; Leonard M.C. Sagis; Prisana Suwannaporn
Source:
Food hydrocolloids 2023 v.135 pp. 108186
ISSN:
0268-005X
Subject:
emulsions,   etc   ; amylose; anhydrides; contact angle; droplet size; hydrocolloids; microstructure; oil-water interface; oleogels; viscoelasticity; water;     Show all 11 Subjects
Abstract:
... Oleogels were produced starting from Pickering emulsions, stabilized by octenyl succinic anhydride (OSA) modified high amylose (HS-OSA), waxy (WS-OSA), and granular cold-water swelling starch (GCWS-OSA). GCWS-OSA had the highest degree of OSA substitution (DS) and contact angle with the oil-water interface, and the smallest emulsion droplet size (0.0149, 80.4°, 12.58 μm), followed by WS-OSA (0.009 ...
DOI:
10.1016/j.foodhyd.2022.108186

13. Cellulose nanofibril-stabilized Pickering emulsion as a high-performance interfacial biocatalysis system for the synthesis of phosphatidylserine

Author:
Chengmei Yin; Haiyang Zhang; Xiangzhao Mao
Source:
Food chemistry 2023 v.399 pp. 133865
ISSN:
0308-8146
Subject:
emulsions,   etc   ; biocatalysis; catalysts; cellulose; cellulose nanofibers; droplets; food chemistry; ionic liquids; oil-water interface; phosphatidylserines; phospholipases;     Show all 11 Subjects
Abstract:
... An efficient and attractive platform for synthesizing phosphatidylserine is indispensable for driving large-scale industrial applications. Given the interfacial effect of phospholipase D (PLD), an adequate oil-water interface surface is essential for the catalytic efficiency of PLD. Herein, a simple ball-milling method with ionic liquid was successfully applied to produce cellulose nanofibrils and ...
DOI:
10.1016/j.foodchem.2022.133865

14. The effects of germination on the composition and functional properties of hemp seed protein isolate

Author:
Martin Liu; Mackenzie Childs; Michael Loos; Alan Taylor; Lawrence B. Smart; Alireza Abbaspourrad
Source:
Food hydrocolloids 2023 v.134 pp. 108085
ISSN:
0268-005X
Subject:
emulsions,   etc   ; emulsifiers; germination; hardness; hemp; hydrocolloids; oils; pH; protein degradation; protein isolates; protein solubility; seed storage;     Show all 12 Subjects
Abstract:
... The effects of germination on the functional properties of hemp seed protein isolates was evaluated in this study. Significant seed storage protein degradation was observed after three days of germination, while protein surface charge was altered after one day of germination. Protein solubility increased in neutral to slightly acidic pH, with 5-day germination increasing hemp seed protein solubili ...
DOI:
10.1016/j.foodhyd.2022.108085

15. Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing

Author:
Jiaxin Guo; Xinya Gu; Liyang Du; Zong Meng
Source:
Food hydrocolloids 2023 v.135 pp. 108160
ISSN:
0268-005X
Subject:
emulsions,   etc   ; Arthrospira platensis; Helianthus annuus; cohesion; extrusion; hardness; hydrocolloids; hydrogels; nanoparticles; oils; oleogels; saturated fats; xanthan gum;     Show all 13 Subjects
Abstract:
... Nanoparticle-based bigel is a miscellaneous emulsion system consisting of two immiscible gels, combining Pickering and bigel mechanism, which resulted in enhanced technological and functional outputs. The edible Spirulina platensis protein nanoparticle (SPNP)-based bigel with double network structure was prepared by homogenizing a hydrogel and an oleogel made from xanthan gum (XG) and sunflower wa ...
DOI:
10.1016/j.foodhyd.2022.108160

16. Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels

Author:
Kwan-Mo You; Brent S. Murray; Anwesha Sarkar
Source:
Food hydrocolloids 2023 v.134 pp. 108009
ISSN:
0268-005X
Subject:
emulsions,   etc   ; biopolymers; corn starch; electron microscopy; friction; gelatinization; hydrocolloids; hydrodynamics; lubrication; microgels; rheology; starch; viscosity; whey protein;     Show all 14 Subjects
Abstract:
... This study aimed to investigate the microstructural, tribological and rheological properties of water-in-water (W/W) emulsion droplets with or without stabilization by proteinaceous microgel particles. The W/W emulsions were prepared from mixtures of gelatinized corn starch (GS) and κ-carrageenan (κC) in the two-phase regime and when particle-stabilized whey protein microgel particles (WPM) were u ...
DOI:
10.1016/j.foodhyd.2022.108009

17. Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues

Author:
Xiaoyi Jiang; Elhamalsadat Shekarforoush; Musemma Kedir Muhammed; Kathryn A. Whitehead; Nils Arneborg; Jens Risbo
Source:
Food hydrocolloids 2023 v.135 pp. 108137
ISSN:
0268-005X
Subject:
emulsions,   etc   ; casein; drainage; foams; hydrocolloids; hydrophilicity; hydrophobicity; lactic acid; lipid content; methylcellulose; saturated fats; sodium; viability; whipped cream;     Show all 14 Subjects
Abstract:
... Lactic acid bacteria as food ingredients, show the potential of being exploited as structural building blocks in the formulation of colloidal foods such as emulsion and foam. The present work provides approaches to using lactic acid bacteria combined with two components, hydroxypropyl methylcellulose (HPMC) and casein sodium (CS) salt, to fully replace the saturated fat content in whipping cream a ...
DOI:
10.1016/j.foodhyd.2022.108137

18. Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure

Author:
Xiang Huang; Rui Tu; Hongbo Song; Kai Dong; Fang Geng; Lei Chen; Qun Huang; Yingmei Wu
Source:
Journal of food engineering 2023 v.338 pp. 111259
ISSN:
0260-8774
Subject:
emulsions,   etc   ; calorimetry; emulsifying; food industry; gelatin; microscopy; microstructure; particle size; pectins; separation; stabilizers; temperature; thermal stability; ultrasonics; zeta potential;     Show all 15 Subjects
Abstract:
... Double emulsions have very promising application prospects in the pharmaceutical, cosmetic, and food industries. Nevertheless, its usage in the food industry is restricted mainly due to its immense stability problems. Here, W₁/O/W₂ double emulsion was prepared by two-step emulsification method using ultrasonic emulsification technology. The physicochemical stability, rheological properties, therma ...
DOI:
10.1016/j.jfoodeng.2022.111259

19. Novel Pickering emulsion stabilized by natural fiber polysaccharide-protein extracted from Haematococcus pluvialis residues

Author:
Zihao Yin; Mengwei Wang; Mingyong Zeng
Source:
Food hydrocolloids 2023 v.134 pp. 108048
ISSN:
0268-005X
Subject:
emulsions,   etc   ; Haematococcus pluvialis; astaxanthin; crosslinking; energy; food industry; hydrocolloids; molecular weight; oils; particle size; polysaccharides; raw materials; storage quality;     Show all 13 Subjects
Abstract:
... As an excellent source of natural astaxanthin, Haematococcus pluvialis (H. pluvialis) is rich in nutritional elements in the residues after extraction of astaxanthin. At present, the residues of H. pluvialis are only used as feed in the breeding industry, but its application in food industry is still a challenge. In this study, fiber polysaccharide-protein complex also known as aqueous protein ext ...
DOI:
10.1016/j.foodhyd.2022.108048

20. Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil

Author:
Hongjie Dai; Yuan Chen; Hai Chen; Yu Fu; Liang Ma; Hongxia Wang; Yong Yu; Hankun Zhu; Yuhao Zhang
Source:
Food chemistry 2023 v.401 pp. 134154
ISSN:
0308-8146
Subject:
emulsions,   etc   ; antioxidants; cinnamon; droplet size; droplets; essential oils; food chemistry; gelatin; lignocellulose; micropores; permeability; sunflower oil; tensile strength; water vapor;     Show all 14 Subjects
Abstract:
... The Pickering emulsions containing cinnamon essential oil (CEO) stabilized by lignocellulose nanocrystals-tannic acid (LCNC-TA) complexes were used to improve properties of gelatin film. The influences of various volume proportion mixed oil (sunflower oil/CEO 1:0, 5:1, 2:1 and 1:1) were investigated. Introducing CEO reduced the droplet size approximately from 57 to 30 μm, facilitating droplet dist ...
DOI:
10.1016/j.foodchem.2022.134154