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The multifunctional active smart biomass film was prepared by incorporating chitosan-adsorbed laurate esterified starch curcumin Pickering emulsion into the starch film matrix, with nano-cellulose serving as reinforcing agents. The mechanical and functional properties of the film were studied, and the film was used to monitor the freshness of pork. The results demonstrated a relatively uniform distribution of curcumin and Pickering emulsion droplets within the film matrix. Furthermore, the thermal stability was minimally impacted by the introduction of curcumin Pickering emulsion, while the tensile strength and tensile strain of the film were increased, and both its hydrophobicity and antioxidant properties were improved. The free radical scavenging rate reached 56.01 %, with sustained high antioxidant capacity even after 8 days. Additionally, the presence of curcumin provided the film with pH indicating ability and delayed pork spoilage. Therefore, this work provides an attractive strategy for constructing green, active, and smart biomass packaging films for meat packaging applications., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

High internal phase Pickering emulsions (HIPEs) constitute a significant research domain within colloid interface chemistry, addressing the demand for robust emulsion systems across various applications. An innovative nanoparticle, synthesized from a cyclodextrin metal-organic framework encapsulated with a composite of resveratrol and soy isolate protein (RCS), was employed to fortify a high internal phase emulsion. The emulsion's three-dimensional printing capabilities, alongside the encapsulated delivery efficacy for β-carotene, were thoroughly examined. Cyclodextrin metal-organic frameworks (CD-MOFs), facilitated by cellulose nanofibrils, were synthesized to yield particles at the nanoscale, maintaining a remarkable 97.67 % cellular viability at an elevated concentration of 1000 μg/ml. The RCS nanoparticles demonstrated thermal stability and antioxidant capacities surpassing those of CD-MOF. The integration of soybean isolate protein augmented both the hydrophobicity (from 21.95 ± 0.64° to 59.15 ± 0.78°) and the interfacial tension (from 14.36 ± 0.46 mN/m to 5.34 ± 0.81 mN/m) of the CD-MOF encapsulated with resveratrol, thereby enhancing the RCS nanoparticles' adsorption at the oil-water interface with greater stability. The durability of the RCS-stabilized high internal phase emulsions was contingent upon the RCS concentration. Emulsions stabilized with 5 wt%-RCS exhibited optimal physical and chemical robustness, demonstrating superior performance in emulsion 3D printing and β-carotene encapsulation delivery. This investigation furnishes a novel perspective on the amalgamation of food customization and precision nutrition., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The effects of different pectins on the conjugates formed between pectin and whey protein isolate (WPI) under the dry-heating condition (80 °C, 79% relative humidity) were investigated in this study. The different pectin samples were sugar beet pectin (SBP), high methyl-esterified citrus pectin (HMCP) and low methyl-esterified citrus pectin (LMCP). The covalent linkage between pectin and WPI was proved by SDS-PAGE. As the incubation time was prolonged, the degree of glycosylation (DG) of WPI-pectin conjugate gradually increased, but its solubility decreased gradually. The glycosylated speed between WPI and SBP was the fastest, while the DG between WPI and LMCP was the highest. Even so, the 24 h-incubated WPI-HMCP conjugate sample had the best emulsifying properties in all of the prepared conjugates. All the results revealed that the HMCP was the most suitable pectin sample for preparing the WPI-pectin conjugate with a superior emulsifying performance., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Hypothesis: Amphiphilic character of surfactants drives them at the interface of dispersed systems, such as emulsions. Hemicellulose-rich wood extracts contain assemblies (lignin-carbohydrate complexes, LCC) with natural amphiphilicity, which is expected to depend on their chemical composition resulting from the isolation method. Lignin-derived phenolic residues associated with hemicelluloses are hypothesized to contribute to emulsions' interfacial properties and stability., Experiments: We investigated the role of phenolic residues in spruce hemicellulose extracts in the stabilization of oil-in-water emulsions by physical and chemical approach. Distribution and changes occurring in the phenolic residues at the droplet interface and in the continuous phase were studied during an accelerated storage test. Meanwhile, the physical stability and lipid oxidation in emulsions were monitored., Findings: Naturally associated lignin residues in GGM act as vehicles for anchoring these hemicelluloses into the oil droplet interface and further enable superior stabilization of emulsions. By adjusting the isolation method of GGM regarding their phenolic profile, their functionalities, especially interfacial behavior, can be altered. Retaining the native interactions of GGM and phenolic residues is suggested for efficient physical stabilization and extended protection against lipid oxidation. The results can be widely applied as guidelines in tailoring natural or synthetic amphiphilic compounds for interfacial stabilization., (Copyright © 2017 Elsevier Inc. All rights reserved.)

Biodegradable food packaging is sustainable and has a great application prospect. PLA is a promising alternative for petroleum-derived polymers. However, PLA packaging suffers from poor barrier properties compared with petroleum-derived ones. To address this issue, we designed bilayer films based on PLA and Pickering emulsions. The formed bilayer films were compact and uniform and double layers were combined firmly. This strategy enhanced mechanical resistance, ductility and moisture barrier of Pickering emulsion films, and concomitantly enhanced the oxygen barrier for PLA films. Thymol loadings in Pickering emulsion layer endowed them with antimicrobial and antioxidant activity. The release profile of thymol was well fitted with Fick's second law. The antimicrobial activity of the films depended on film types, and Pickering emulsion layer presented larger inhibition zone than PLA layer, hinting that the films possessed directional releasing role. This study opens a promising route to fabricate bilayer architecture creating synergism of each layer., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

This work was to evaluate the potential of soy protein isolate (SPI)-resveratrol (RES) complex as an emulsifier to improve the effectiveness of RES as a natural antioxidant in corn oil-in-water emulsions. The physical properties and oxidative stability of emulsions stabilized by the native SPI-RES and heated SPI-RES complexes were evaluated. The water solubility of RES was enhanced by complexation with SPI, which was mainly driven by hydrophobic interactions. Heat treatment favoured the formation of the SPI-RES complex and endowed it with a higher antioxidant activity. Furthermore, the emulsions stabilized by the SPI-RES complexes showed an increased oxidative stability with reduced lipid hydroperoxides and volatile hexanal. This improving effect could be attributed to the targeted accumulation of RES at the oil-water interface accompanied by the adsorption of SPI, as evidenced by the high interfacial RES concentration. These findings show that the soy protein-polyphenol complex exhibited a good potential to act as an efficient emulsifier to improve the oxidative stability of emulsions., (Copyright © 2014 Elsevier Ltd. All rights reserved.)