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Cassava peels are rich in polysaccharides but highly unexplored and underutilized, as they could be used to meet the increasing demand for clean-label foods. This study investigated the effect of temperature on the solubilization of cassava peel during hydrothermal treatment to determine the emulsifying ability of solubilized cassava peel (SCP). Subcritical water conditions were employed via hydrothermal (120–200 °C; 2 MPa) or autoclave (127 °C; 0.2 MPa) treatments to solubilize cassava peels. The composition of the SCPs was determined, and their emulsifying ability was assessed using interfacial tension and zeta potential measurements. Under the best treatment conditions (140 °C at 2 MPa [hydrothermal]; 127 °C at 0.2 MPa [autoclave]), SCPs reduced interfacial tension against soybean oil to 12.9 mN/m and 13.4 mN/m, respectively. A strengthened co-emulsifier system was developed by incorporating SCPs with Quillaja saponins (QS) or Tween 20 to enhance the performance. Dynamic interfacial tension and zeta potential measurements revealed synergistic interactions, showing a remarkable reduction in interfacial tension from 12.94 to 5.33 mN/m. This suggests that the SCP has a surfactant-like structure owing to its amphiphilic structure and hydrophobic chains (nonpolar region) attached to the -OH functional group (polar region). Combining a second surface-active compound or co-emulsifier results in an additive effect, reducing the interfacial tension. These findings provide novel insights into carbohydrate-saponin binding and elucidate the impact of peel composition, concentration, and hydrothermal treatment conditions on co-emulsifier system performance, which will assist in the development of emulsifiers, contributing to the advancement of clean-label food technologies, effectively replacing synthetic emulsifiers in food formulations, and offering both sustainability and functionality. A systematic investigation of processing conditions and co-emulsifier interactions provides a practical framework for developing high-performance natural emulsifiers from agricultural waste.

Background Epidemiologic evidence and animal studies implicate dietary emulsifiers in contributing to the increased prevalence of diseases associated with intestinal inflammation, including inflammatory bowel diseases and metabolic syndrome. Two synthetic emulsifiers in particular, carboxymethylcellulose and polysorbate 80, profoundly impact intestinal microbiota in a manner that promotes gut inflammation and associated disease states. In contrast, the extent to which other food additives with emulsifying properties might impact intestinal microbiota composition and function is not yet known. Methods To help fill this knowledge gap, we examined here the extent to which a human microbiota, maintained ex vivo in the MiniBioReactor Array model, was impacted by 20 different commonly used dietary emulsifiers. Microbiota density, composition, gene expression, and pro-inflammatory potential (bioactive lipopolysaccharide and flagellin) were measured daily. Results In accordance with previous studies, both carboxymethylcellulose and polysorbate 80 induced a lasting seemingly detrimental impact on microbiota composition and function. While many of the other 18 additives tested had impacts of similar extent, some, such as lecithin, did not significantly impact microbiota in this model. Particularly stark detrimental impacts were observed in response to various carrageenans and gums, which altered microbiota density, composition, and expression of pro-inflammatory molecules. Conclusions These results indicate that numerous, but not all, commonly used emulsifiers can directly alter gut microbiota in a manner expected to promote intestinal inflammation. Moreover, these data suggest that clinical trials are needed to reduce the usage of the most detrimental compounds in favor of the use of emulsifying agents with no or low impact on the microbiota. EqoZ3FdEtmPoxYqtdfAGbn Video abstract

Background: Polysaccharides such as carrageenans, extracted from red algae, are widely used in food and pharmaceutical industries due to their gelling, stabilizing, and emulsifying properties. However, the potential of carrageenan extracted from Hypnea musciformis, a red macroalga native to tropical coastal regions, remains underexplored, particularly in terms of its emulsifying properties. Objective: To evaluate the emulsifying potential of carrageenan extracted from H. musciformis by comparing the physicochemical stability of emulsions formulated with this biopolymer to those stabilized with sodium alginate (ALG), a widely used reference polysaccharide. Methods: Oil-in-water emulsions containing 20% sesame oil were elaborated using varying concentrations of carrageenan or ALG. Their physical stability was assessed through droplet size distribution, polydispersity index (PDI), zeta potential, surface tension, and visual inspection over 31 days of storage at room temperature. Results: Emulsions stabilized with carrageenan exhibited comparable droplet size, PDI, and surface tension values to those formulated with ALG, indicating similar emulsifying capacity. Notably, formulations containing 1% carrageenan demonstrated enhanced long-term physical stability. Zeta potential values remained consistently negative (−35 mV to −45 mV), suggesting electrostatic stabilization. Conclusion: Carrageenan extracted from Hypnea musciformis demonstrated effective emulsifying properties in 20% sesame oil emulsions, comparable to those of ALG. These findings support its potential as a natural emulsifier for food and cosmetic formulations, highlighting the relevance of exploring underutilized marine resources for biotechnological applications.

The objectives of this review on ‘leaky gut’ for clinicians are to discuss the components of the intestinal barrier, the diverse measurements of intestinal permeability, their perturbation in non-inflammatory ‘stressed states’ and the impact of treatment with dietary factors. Information on ‘healthy’ or ‘leaky’ gut in the public domain requires confirmation before endorsing dietary exclusions, replacement with non-irritating foods (such as fermented foods) or use of supplements to repair the damage. The intestinal barrier includes surface mucus, epithelial layer and immune defences. Epithelial permeability results from increased paracellular transport, apoptosis or transcellular permeability. Barrier function can be tested in vivo using orally administered probe molecules or in vitro using mucosal biopsies from humans, exposing the colonic mucosa from rats or mice or cell layers to extracts of colonic mucosa or stool from human patients. Assessment of intestinal barrier requires measurements beyond the epithelial layer. ‘Stress’ disorders such as endurance exercise, non-steroidal anti-inflammatory drugs administration, pregnancy and surfactants (such as bile acids and dietary factors such as emulsifiers) increase permeability. Dietary factors can reverse intestinal leakiness and mucosal damage in the ‘stress’ disorders. Whereas inflammatory or ulcerating intestinal diseases result in leaky gut, no such disease can be cured by simply normalising intestinal barrier function. It is still unproven that restoring barrier function can ameliorate clinical manifestations in GI or systemic diseases. Clinicians should be aware of the potential of barrier dysfunction in GI diseases and of the barrier as a target for future therapy.

Food-based emulsifiers, derived from natural or edible sources such as soybeans, oats, eggs, milk, and fruits, have gained increasing attention in the food industry due to their clean label appeal, recognition as natural ingredients, and alignment with consumer demand for fewer synthetic additives. These emulsifiers are also valued for their biodegradability, environmental sustainability, and potential nutritional benefits. The food-based compounds have been extensively studied for their functional and physicochemical properties. This review provides a comprehensive overview of recent developments and applications of food-based emulsifiers, with a focus on protein-based, polysaccharide-based, and phospholipid-based emulsifying agents derived from plant and animal sources. The mechanisms, advantages, and disadvantages of the food-based emulsifiers are discussed. Plant-based emulsifiers offer sustainability, wide availability, and cost-efficiency, positioning them as a promising area for research. Combinations of food-based emulsifiers such as polysaccharides, proteins, and phospholipids can be utilized to enhance emulsion stability. This paper evaluates current literature and discusses future challenges and trends in the development of food-based emulsifiers.

Cement-emulsified asphalt (CEA) has been widely used in slab ballastless track and asphalt pavement cold recycling projects because of its high stiffness and toughness. In CEA material, emulsifiers and asphalt affect the cement’s hydration process and microstructure. Thus, to further investigate the effects of anionic emulsifiers (AEs) and anionic emulsified asphalt (AEA) with different demulsification rates on the hydration process and microstructure of cement, two types of AE (rapid-setting and slow-setting) and their corresponding AEA were used to prepare modified cement pastes. First, it was confirmed that the AEs and AEA delayed cement hydration by measuring the setting time, X-ray diffraction (XRD) patterns, and electrical resistivity of the cement paste. Then, the microstructure of the cement paste was determined with mercury intrusion porosimetry (MIP) and a scanning electron microscope (SEM), and it was found that AEs and AEA have varying degrees of inhibitory effects on the formation of the cement paste microstructure. Finally, based on the energy dispersive spectrometer (EDS) element content of the cement paste and Fourier transform infrared spectroscopy (FTIR) on the two AEs, the inhibition mechanism of AE and AEA with different demulsifier rates on the cement hydration process was analyzed. The experimental results showed that both AEs and AEA delayed the hydration process of cement to varying degrees and altered the microstructure of cement, and slow setting anionic emulsified asphalt (SAEA) had the greatest impact on the hydration process and microstructure of cement. Compared to pure cement paste, the initial setting time of cement paste mixed with SAEA was delayed by 73.9%, and the final setting time was delayed by 66.7%. After adding SAEA, the most probable aperture of the cement paste increased from 62.50 nm to 71.19 nm after one day of hydration. Due to the fact that there were more carboxyl groups with negative charges, more -COO− was adsorbed onto the surface of cement particles in the slow-cracking anionic emulsifier (SAE); compared with the rapid-setting anionic emulsifier (RAE) and the rapid-setting anionic emulsified asphalt (RAEA), the SAE and the SAEA had a stronger delaying effect on the hydration reaction of cement.

Viscosity represents a critical property of emulsifiers in emulsion explosives. This study systematically evaluated the viscosity characteristics of binary emulsifier blends comprising sorbitan monooleate (S-80) and polyisobutylene succinic anhydride derivatives (BEF). The kinematic viscosities of various blends of S-80 and BEF were measured across different temperatures using an Ubbelohde viscometer. Temperature-viscosity relationships were analyzed using Andrade’s and Walther’s equations, demonstrating excellent linear fitting coefficients ( R 2 >0.99) within the range of 313 K to 353 K and confirming typical Newtonian fluid behavior. Two distinct modeling approaches were compared: blending models with viscosity index (Refutas and Chevron models) and pure blending models (Arrhenius, Walther, Kendall-Monroe, Bingham, and Cragoe models). The theoretical values calculated by the Refutas and Chevron models are slightly higher than the experimental measurements. Among the pure blending models, significant variations in predictive accuracy were observed. The Bingham model emerged as the most reliable, yielding average absolute relative deviations ( AARD ) from 3.18% to 5.60%. These findings establish the Bingham model as the recommended approach for viscosity prediction in S-80 and BEF binary systems.

Pickering emulsion, a kind of emulsion stabilized only by solid particles locating at oil-water interface, has been discovered a century ago, while being extensively studied in recent decades. Substituting solid particles for traditional surfactants, Pickering emulsions are more stable against coalescence and can obtain many useful properties. Besides, they are more biocompatible when solid particles employed are relatively safe . Pickering emulsions can be applied in a wide range of fields, such as biomedicine, food, fine chemical synthesis, cosmetics, and so on, by properly tuning types and properties of solid emulsifiers. In this article, we give an overview of Pickering emulsions, focusing on some kinds of solid particles commonly serving as emulsifiers, three main types of products from Pickering emulsions, morphology of solid particles and as-prepared materials, as well as applications in different fields.

This study aims to prepare mono and gemini nonionic emulsifiers differing in HLB to utilize in formulated metal cutting fluids. Also, the cationic gemini surfactant (GCS) was prepared and applied as a corrosion inhibitor and biocide in the formulations. FT-IR and NMR confirmed the chemical structure of the prepared compounds. Different oil package formulations were prepared by adding different trial concentrations of the additives (emulsifier, corrosion inhibitor, coupling agent, and biocide) to the eco-friendly vegetable oil (castor oil). Standard procedures were performed to assess the stability of the formulated base oil packages. Six Formulas demonstrated the greatest oil stability. Oil in water emulsions with varying formulated oil ratios (5–15 wt%) were prepared. A standard test was carried out to evaluate their performance as emulsion stability. It’s been demonstrated that Formulas II and V produced stable emulsions. The wettability alteration of formulas II and V on different metal surfaces was evaluated. The droplet size of formulated castor oil in water was determined via DLS. Corrosion test and tribological properties were also performed. The findings of this study indicate that Formula V is a good choice as a renewable addition for enhancing a variety of performance characteristics of the water-based cutting fluid.

The present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).