Explore the vast range of titles available.

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.

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.

Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers’ demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.

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.

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.

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

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.

Conventional mayonnaise production typically relies on eggs as emulsifiers, posing challenges for individuals with egg allergies or dietary restrictions. Both aquafaba and flaxseed have emulsifying properties, making them viable alternatives to eggs in mayonnaise preparation. This study aimed to evaluate the effects of combining aquafaba and flaxseed as emulsifiers on the physico-chemical, sensory, and functional properties of mayonnaise. Four variations of aquafaba-flaxseed formulations were tested: P1 (25% aquafaba, 0% flaxseed), P2 (25% aquafaba, 5% flaxseed), P3 (25% aquafaba, 10% flaxseed), and P4 (25% aquafaba, 15% flaxseed). Commercial mayonnaise made with eggs (CY) served as the control. The products were analysed for proximate composition, pH, emulsion stability, viscosity, and sensory attributes. The results indicated that sample P2 exhibited the most favourable characteristics, with a pH of 3.95, emulsion stability of 99.99%, viscosity of 9267.33 cP, water content of 37.13 g/100 g, ash content of 0.77 g/100 g, protein content of 1.13 g/100 g, fat content of 58.41 g/100 g, and carbohydrate content of 2.56 g/100 g. Sensory evaluation showed that P2 received neutral to favourable scores for taste, colour, aroma, texture, and overall acceptability.

Solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) have emerged as potential drug delivery systems for various applications that are produced from physiological, biodegradable, and biocompatible lipids. The methods used to produce SLNs and NLCs have been well investigated and reviewed, but solvent injection method provides an alternative means of preparing these drug carriers. The advantages of solvent injection method include a fast production process, easiness of handling, and applicability in many laboratories without requirement of complicated instruments. The effects of formulations and process parameters of this method on the characteristics of the produced SLNs and NLCs have been investigated in several studies. This review describes the methods currently used to prepare SLNs and NLCs with focus on solvent injection method. We summarize recent development in SLNs and NLCs production using this technique. In addition, the effects of solvent injection process parameters on SLNs and NLCs characteristics are discussed.

Background: The milk fat globule membrane (MFGM) is a thin film that exists within the milk emulsion, suspended on the surface of milk fat globules, and comprises a diverse array of bioactive components. Recent advancements in MFGM research have sparked a growing interest in its biological characteristics and health-related functions. Thorough exploration and utilization of MFGM as a significant bioactive constituent in milk emulsion can profoundly impact human health in a positive manner. Scope and approach: This review comprehensively examines the current progress in understanding the structure, composition, physicochemical properties, methods of separation and purification, and biological activity of MFGM. Additionally, it underscores the vast potential of MFGM in the development of additives and drug delivery systems, with a particular focus on harnessing the surface activity and stability of proteins and phospholipids present on the MFGM for the production of natural emulsifiers and drug encapsulation materials. Key findings and conclusions: MFGM harbors numerous active substances that possess diverse physiological functions, including the promotion of digestion, maintenance of the intestinal mucosal barrier, and facilitation of nerve development. Typically employed as a dietary supplement in infant formula, MFGM’s exceptional surface activity has propelled its advancement toward becoming a natural emulsifier or encapsulation material. This surface activity is primarily derived from the amphiphilicity of polar lipids and the stability exhibited by highly glycosylated proteins.