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The hydrophilicity of gelatin films obviously limits their application. In this work, novel protonated chitin nanofiber was prepared with green methods, surficial deacetylation combined with acidic and mechanical treatment. Composite films with excellent water and oxygen barrier properties were successfully prepared by blending O/W Pickering emulsions stabilized by chitin nanofibers with gelatin substrates. The films were characterized by Fourier-transform infrared, X-ray diffraction, mechanical properties, water and oxygen permeability, moisture content, water solubility, water contact angle and optical properties. The results demonstrated that the amino groups of chitin nanofibers bound to the carboxyl groups of gelatin via electrostatic interactions, which contributing to the excellent mechanical and barrier properties of composite films. The elongation at break of composite film (the concentration of chitin nanofiber was 0.2 wt%) was 2.66 times of gelatin film. And the water vapor and oxygen permeability of composite films lowered to 65.9 % and 52.9 %, respectively. The introduction of O/W Pickering emulsion significantly enhanced the hydrophobicity of gelatin-based film and the chitin nanofibers played a positive role in stabilizing the gelatin chains to a certain extent. This study expands the application fields of gelatin-based films and provides valuable technical route for the preparation of barrier films., Competing Interests: Declaration of competing interest All authors declare that No conflict of interest exists., (Copyright © 2024 Elsevier B.V. All rights reserved.)

There are numerous studies on the application of soybean whey protein in three-dimensional (3D) printing. In this study, the effects of soybean meal particles (5%, 6%, 7%, 8%, 9%, and 10%) and oil-phase concentrations (70%, 72%, 74%, 76%, and 78%) on the stability and 3D-printing performance of a soybean-meal-based high-internal-phase emulsion were investigated. The results showed that the particle size of the emulsion decreased with increasing soybean meal particle concentration, and that increasing the concentration of the oil phase improved the viscoelasticity of the emulsion. Rheological tests further showed that the higher storage modulus of the emulsion indicated better support and stability. The emulsion with 8% soybean meal-particles and 76% oil-phase concentration exhibited the best printing effect. This study provides an effective solution for the preparation of stabilized high-internal-phase emulsions of soybean meal particles suitable for 3D printing., 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 Ltd. All rights reserved.)

To investigate the optimal delivery system of quercetin, in this paper, cellulose nanocrystals (CNCs) extracted from rice bran were used to stabilize the Pickering emulsion and Pickering emulsion gels (PEGs) with quercetin. To compare the emulsion properties, stability, antioxidation activity, encapsulation rate, and bioaccessibility of the quercetin, four emulsions of CNC Pickering emulsion (C), CNC Pickering emulsion with quercetin (CQ), CNC Pickering gel emulsion (CG), and CNC Pickering gel emulsions with quercetin (CQG) were prepared. All four emulsions exhibited elastic gel network structure and good stability. The quercetin significantly reduced the particle size, increased the stability, and improved the antioxidant capacity of CQ and CQG. Compared to C and CG, the ABTS+ radical scavenging capacities of CQ and CQG were respectively enhanced by 46.92% and 3.59%. In addition, CQG had a higher encapsulation rate at 94.57% and higher bioaccessibility (16.17) compared to CQ. This study not only indicated that CNC from rice bran could be exploited as an excellent stabilization particle for Pickering emulsions, but also provided a highly stable and bioaccessible delivery system for water-insoluble functional active factors. [ABSTRACT FROM AUTHOR]

In this study, soyasaponin (Ssa), corn oil, and soybean protein isolate (SPI) were used to prepare a water-in-oil-in-water (W/O/W) double emulsion system that can protect Lactobacillus plantarum (L.P) in the upper gastrointestinal tract for delivery to the small intestine and colon. Incorporating different amounts of L.P (0.1–0.6% (w/v)) in the W/O/W double emulsion caused the viscoelastic modulus and droplet size of the L.P-embedded emulsion system to change, and the emulsion system transformed from a non-Newtonian fluid to a "solid-like" gel. These results revealed that L.P encapsulation led to significantly improved stability of the W/O/W emulsion. In addition, different concentrations of L.P had different effects on the survival rate of L.P in simulated digestive fluids, and after in vitro digestion, L.P was naturally delivered from the stomach into the intestines. The optimal concentration of L.P for obtaining a stable emulsion was found to be 0.3%, and the survival rate of the encapsulated L.P in the small intestine was as high as 78.96% after 1 h. Thus, choosing an appropriate amount of L.P was crucial. The W/O/W emulsion system effectively maintained the viability of L.P and successfully delivered it to the small intestine and colon. • Ssa-SPI W/O/W emulsion improves the survival of LP in the gastrointestinal tract. • L.P shows better resistance to gastric acid upon encapsulation in inner phase. • Addition of 0.2–0.4% of L.P resulted higher stability in Ssa-SPI W/O/W emulsions. • The adsorption and film formation of L.P at the interface helps stabilize emulsion. [ABSTRACT FROM AUTHOR]

In the present work, a dual-modified waxy rice starch (OOWRS) fabricated with OSA and ozone was successfully used to stabilize the O/W Pickering emulsion. The molecular structure, surface properties, and underlying stabilizing mechanism were systematically investigated. The results showed that oxidation occurring on the surface of OSA-modified waxy rice starch (OSAWRS) resulted in the presence of indentations and cracks. The relative crystallinity of starch was generally decreased with increasing degree of oxidation. Due to the introduction of carbonyl and the variation in surface structure, the hydrophobicity and acidity of OSAWRS were significantly enhanced after the ozone treatment. Remarkably, OOWRS stabilized Pickering emulsion exhibited a feature of typical O/W emulsion, and the 0.5 h and 1 h OOWRS emulsion exhibited a more uniform droplet size as well as a higher surface potential. We also noted that a weak-gel network was formed within the OOWRS emulsion system as the hydrophilic starch chains played a bridging role. Two reasons for the improved stability of the emulsion were the special gel structure and the enhanced electrical repulsion among the droplets. This research provides that ozone-conjugated OSA modification is a promising strategy for improving the emulsion ability of starch-based Pickering emulsions. [Display omitted] [ABSTRACT FROM AUTHOR]

Thermosonication (TS) is an unconventional processing technique that modifies the structure and aggregation of proteins to improve their functional properties. In this study, we investigated the effect of TS at 40 °C, 60 °C, and 80 °C on the emulsification properties of glycinin (11S). The findings revealed that TS reduced the size of the protein particles while increasing their surface hydrophobicity index to 8177.83. TS treatment improved the stability of the emulsion, increasing the interfacial protein content, apparent viscosity, and emulsion stability, while reducing the adsorption pressure of 11S at the oil–water interface. After TS treatment at 80 °C followed by storage at 4 °C for 21 d, the emulsion turbiscan stability index (TSI) value (2.5) remained stable. By altering the adsorption characteristics of 11S at the oil–water interface, TS can increase the stability of the produced emulsion. [Display omitted] • Thermosonication increased the surface hydrophobicity and free sulfhydryl content. • Thermosonication reduced the particle size of individual droplets of the emulsion. • Adsorption was assessed by surface pressure and interfacial protein content. • Thermosonication improved the stability of 11S-stabilized emulsions. [ABSTRACT FROM AUTHOR]