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This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during frozen storage. The results indicated that MO reduced the content of free water, leading to a decrease in the spin–spin relaxation time of free water (T23). At the same time, the increase in the content of bound water resulted in an increase in the spin–spin relaxation time of bound water (T21). Rheological and SEM analyses revealed that MO preserved the dough's microstructure and improved its rheological properties, reducing mechanical damage and inhibiting free water crystallization. This study found that by 8 weeks of frozen storage, the frozen dough containing 0.6% MO exhibited the best fermentation performance, with a larger fermentation volume and specific volume, and lower bread hardness, measuring 80 mL, 3.48 mL/g, and 1.10 N, respectively. These findings highlight MO's potential in terms of enhancing frozen dough quality by maintaining the moisture balance and structural integrity during storage, offering a practical approach to improving bakery product quality. [ABSTRACT FROM AUTHOR]

To prepare the emulsifier-modified bitumen for scrap semi-rigid base layer of material recovered depth study, emulsified asphalt was chosen as the research object, starting from an improved method for the performance of modified asphalt emulsion as an observation point. It analyzed the influence of different emulsifiers on asphalt performance under different experimental conditions, revealing the link between performance-related factors and the asphalt emulsion. This paper analyzed the formation mechanism of emulsified asphalt and related factors in the preparation of emulsified asphalt and studied the related performance inspection methods. The best comprehensive conditions for the preparation of emulsified asphalt were determined, such as the best emulsifier and material blending ratio. The related performance was also verified. These results had practical significance for the research on the improved preparation and performance of emulsifiers for composite regeneration of the base layer. It could also save a lot of new mineral aggregate and reduce the damage to the natural environment from ore mining. To provide a reference for using emulsified asphalt in related asphalt regeneration fields. [ABSTRACT FROM AUTHOR]

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ABSTRACT Food allergies are increasing globally, particularly in Asia; however, the etiologies of allergic diseases remain poorly understood despite comprehensive studies conducted across a variety of populations. Epidemiological research demonstrates that food allergy is more prevalent in Westernized or urbanized societies than in rural or developing ones. As such, comparing the distribution and patterns of food allergies as well as the environmental exposures between regions may provide insight into potential causal and protective factors of food allergy. Diet is an important exposome that has been shown to modulate the immune system both directly and indirectly via pathways involving the microbiota. Changes in dietary patterns, especially the shift to a Westernized diet with reduced dietary fiber and an abundance of processed foods, impact the gut and skin epithelial barrier and contribute to the development of chronic inflammatory diseases, such as food allergy. Although dietary intervention is believed to have tremendous potential as a strategy to promote immunological health, it is essential to recognize that diet is only one of many factors that have changed in urbanized societies. Other factors, such as pollution, microplastics, the use of medications like antibiotics, and exposure to biodiversity and animals, may also play significant roles, and further research is needed to determine which exposures are most critical for the development of food allergies. [ABSTRACT FROM AUTHOR]

The residue of Camellia seeds after oil extraction contains many bioactive ingredients, including tea saponin. Tea saponin has many pharmacological effects and is an excellent nonionic surfactant. The development of natural surfactants has become a hot topic in food research. This review gathers the applications of tea saponin as a surfactant in food. It focuses on the application of tea saponin in emulsions, delivery systems, extraction and fermentation, as well as the challenges and development prospects in food applications. Tea saponin shows great potential as a surfactant in food applications, which can replace some synthetic surfactants. The full utilization of tea saponin improves the comprehensive utilization value of Camellia seed residue, contributes to the sustainable development of Camellia industry and avoids resource waste. [ABSTRACT FROM AUTHOR]

Most emulsifiers are molecules with both hydrophilic and lipophilic properties that can interact with both oil and water, thereby stabilizing the mixtures and preventing their separation. Common emulsifiers used in the animal feed industry include lecithin, lysolecithin, mono-and diglycerides, and carrageenan. The objective of this investigation was to assess the effects of emulsifiers on gross energy (GE), apparent metabolizable energy (AME), nitrogen-corrected apparent metabolizable energy (AMEn) and apparent total tract digestibility (ATTD) in chick diets. A total of six hundred Hy-Line W-80 chicks at 12 weeks old was randomly assigned to ten test groups. Each group was composed of six replicates, with ten birds per cage. The study employed a completely randomized design with a 2×5 factorial arrangements, encompassing ten treatments. The treatments consisted of two levels of monoglycerides (0% and 0.05%, referred to as emulsifier A) and five levels of lecithin (0%, 0.03%, 0.04%, 0.05%, and 0.06%, referred to as emulsifier B). Hy-Line chicks fed diets supplemented with emulsifier B had significantly higher AME and AMEn compared with chicks offered the control diet. The levels of 0.04, 0.05 and 0.06% of emulsifier B improved the AME and AMEn. Linear and quadratic effects and the orthogonal contrast between the diets without and with emulsifiers B showed that addition of emulsifiers increased AME and AMEn in the diet. The interaction between emulsifiers A and B were observed on ATTD of Ca, P and ether extract (EE). The addition of emulsifiers A and B resulted in an increase in the ATTD of EE. In conclusion, the addition of lecithin at the 0.04% level can improve metabolizable energy levels by increasing fat digestibility. [ABSTRACT FROM AUTHOR]

Emulsified asphalt finds extensive application in pavement repair, addressing issues like road ruts and cracks. While the adsorption behaviour of emulsifiers on oxide surfaces (CaCO3 and SiO2) of aggregates is influenced by the presence of phenyl functional groups, the precise mechanism of this influence remains insufficiently understood. This study employs molecular dynamics models and macroscopic experiments to investigate the mechanism involving emulsifiers, sodium ions, and water at aggregate interfaces, quantifying the role of phenyl functional groups from a molecular perspective. The results reveal the following: strong electrostatic attraction between alkaline aggregates and Na+, leading to substantial Na+ adsorption. The phenyl functional groups reduce diffusion coefficient, adsorption energy, and amounts in alkaline aggregates (−34.6%, −16%, −12.5%), while increasing them in acidic aggregates (+15.9%, + 14.7%, + 27.7%). The phenyl functional groups impact hydrogen bond acceptors, TPSA, and emulsifier complexity, altering adsorption. They enhance emulsifier electrostatic potential, affecting adsorption on different surfaces. In summary, this ongoing research framework aims to fine-tune emulsifiers through the use of phenyl functional groups, enhancing adsorption strength, adsorption amount, and diffusion between emulsifiers and aggregates. This work holds great significance for optimizing emulsifier molecular structures. HIGHLIGHTS: Strong electrostatic attraction between Na+ in the emulsifier and CO32- ions in the oxides (CaCO3 and SiO2) on the aggregate surface leads to a significant accumulation of Na+ on the surface of the alkaline aggregates. As the number of phenyl functional groups increases, the diffusion coefficient, adsorption energy, and adsorption capacity of emulsifiers in alkaline aggregate systems decrease significantly, and the opposite is true in acidic aggregate systems. The electrostatic potential distribution of emulsifier molecules in soap liquid is significantly affected by the hydrogen bond acceptor count, TPSA, and the complexity of the phenyl functional group. [ABSTRACT FROM AUTHOR]

Molecular characteristics of emulsifiers such as their molecular weight (MW) and surface charge, not only affect the stability of the emulsion but also can have an impact on its capacity to either inhibit or promote microbial proliferation. These characteristics can affect the behavior of pathogens such as Salmonella Typhimurium in emulsion systems. The growth and thermal resistance of S. Typhimurium were monitored at different oil content levels (20%, 40%, and 60%) in emulsions stabilized by three whey protein‐based emulsifiers: whey protein isolate (WPI), whey protein hydrolysate (WPH), and a modified WPI with an alteration of charge (WPI+). Our study revealed that emulsifier itself with different MW and surface charge had no effect on bacterial growth and inactivation without oil inclusion (p > 0.05). However, it was found that higher bacterial growth rate at 60% oil content emulsion stabilized with WPI+ (0.65 ± 0.03 log CFU/h) than WPI (0.19 ± 0.04 log CFU/h), which showed the charge of emulsifiers has different effects on microbial dynamics in oil‐in‐water emulsion. Interestingly, WPI+ in emulsions also seemed to convey protection against thermal inactivation of bacteria. These data describe a complex interrelationship between the physicochemical characteristics of the emulsifier and its interacting nature with bacterial cells. They throw even more light on the insight about the importance of a strategic approach toward emulsifier selection in food formulations. This is crucial for the food safety and stability of products. [ABSTRACT FROM AUTHOR]

Yeasts have emerged as an important resource of bioactive compounds, proteins and peptides, polysaccharides and oligosaccharides, vitamin B, and polyphenols. Hundreds of thousands of tons of spent brewer's yeast with great biological value are produced globally by breweries every year. Hence, streamlining the practical application processes of the bioactive compounds recovered could close a loop in an important bioeconomy value-chain. Cell lysis is a crucial step in the recovery of bioactive compounds such as (glyco)proteins, vitamins, and polysaccharides from yeasts. Besides the soluble intracellular content rich in bioactive molecules, which is released by cell lysis, the yeast cell walls β-glucan, chitin, and mannoproteins present properties that make them good candidates for various applications such as functional food ingredients, dietary supplements, or plant biostimulants. This literature study provides an overview of the lysis methods used to valorize spent brewer's yeast. The content of yeast extracts and yeast cell walls resulting from cellular disruption of spent brewer's yeast are discussed in correlation with the biological activities of these fractions and resulting applications. This review highlights the need for a deeper investigation of molecular mechanisms to unleash the potential of spent brewer's yeast extracts and cell walls to become an important source for a variety of bioactive compounds. [ABSTRACT FROM AUTHOR]

Over recent years, there has been an increase in the consumption of processed food, and its spread has made it the subject of numerous studies aimed at determining its impact on human health. The latest literature reports indicate the need to limit the use of food additives, including the most frequently used emulsifiers. The study attempted to determine the effect of caffeine and chlorogenic acid on the properties of sodium dodecyl sulfate in order to potentially reduce the amount of emulsifiers in food. In this work, research was carried out to determine the surface, antioxidant and thermal stability properties of SDS-caffeine/chlorogenic acid systems. Spectroscopic analyzes were also performed. The thermal stability of O/W emulsions with addition of caffeine or chlorogenic acid were the higher than the ones with no additives. These values were respectively, 75.56% and 71,11%. The effect of both additives on the CMC values of binary model systems was also observed, which were 4.53 mmol/dm3 for SDS-caffeine system and 4.59 mmol/dm3 for SDS-chlorogenic acid system. Moreover, for SDS-chlorogenic acid system at SDS concentration of 4·10−1 mmol/dm3 the higher increase in FRAP value (7.12 mmol Fe2+/g) compared to pure chlorogenic acid was observed. The obtained results allow us to conclude that the addition of caffeine or chlorogenic acid to food emulsion systems, due to positive effect on their stability, may enable an attempt to modify the recipes to reduce the concentration of the emulsifiers used. [ABSTRACT FROM AUTHOR]

This study examines the impact of asphalt emulsions produced from ionic (cationic and anionic) and non-ionic emulsifiers on the properties of cement asphalt mortar (CAM) concerning to high-speed rail slab track applications. Fresh and hardened mortar properties, such as flow time, material separation, and compressive strength are critical CAM properties considering specific application requirements in Shinkansen slab track systems. CAM were produced with asphalt emulsions of different polarity. Rheological, surface, and thermal properties were studied to understand the behavior of the mortar at different scales. Results reveal that CAM with anionic emulsions offers better stability and workability in cement environments compared to non-ionic and cationic emulsions. The evaluation of the thixotropic behavior of cement asphalt pastes revealed that cationic emulsion-based pastes exhibited higher flocculation over time. Material separation tests of hardened mortar properties show that CAM with cationic emulsion leads to the highest homogeneity, followed by non-ionic emulsions, while anionic emulsions result in poor homogeneity and the highest material separation. This behavior is attributed to the adaptability of asphalt emulsion to fine aggregates. Compressive strength study indicates that using cationic emulsions in CAM production enhances early strength (1 day), whereas CAM with anionic emulsions show delayed setting with relatively low early strength but higher later strength (28 days) due to the selective adsorption of asphalt droplets over cement phases. Considering flow time, material separation, and compressive strength, CAM with non-ionic emulsions exhibits balanced performance and is suitable for producing CAM with the desired characteristics. [ABSTRACT FROM AUTHOR]

旨在为高稳定性水包油型亚麻籽油乳液的制备提供参考，以亚麻籽油为油相，采用不同质量分数的油相及3种不同的乳化剂〔吐温60（Tween 60）、卵磷脂（PC）及大豆分离蛋白（SPI）〕，应用高压均质法在60 MPa压力下均质3次制备水包油型亚麻籽油乳液，通过测定乳液的粒径、界面面积和Zeta电位变化，考察乳化剂类型和油相质量分数对乳液物理稳定性的影响，通过测定乳液在37 ℃储藏不同时间的外观、微观结构、粒径、Zeta电位、过氧化值（POV）、硫代巴比妥酸值（TBARS)、氧化产物、主要脂肪酸组成的变化，考察乳化剂类型和油相质量分数对乳液储藏稳定性的影响。结果表明：随着油相质量分数的增大，亚麻籽油乳液粒径增加，物理稳定性和储藏稳定性降低；相同油相质量分数下各乳化剂乳液粒径大小为Tween 60乳液＜PC乳液＜SPI乳液，乳液的物理稳定性为Tween 60乳液＞PC乳液＞SPI乳液；在37 ℃储藏一定时间后，亚麻籽油乳液的POV水平为Tween 60乳液＞PC乳液＞SPI乳液，而TBARS水平为Tween 60乳液＜PC乳液＜SPI乳液；1H NMR谱图显示，Tween 60乳液中亚麻籽油的主要氧化产物为顺反共轭二烯基氢过氧化物及醛类次级氧化产物，PC乳液的氧化产物主要为顺反及反反共轭二烯基氢过氧化物及醛类次级氧化产物，SPI乳液中无显著的氢过氧化物及醛类氧化产物，但观测到醛、酮、醇类等次级氧化产物指纹峰，推测为SPI与不饱和脂肪酸的共氧化产物指纹峰；气相色谱结果显示，不同乳化剂乳液中亚麻酸和亚油酸的损耗显著，不饱和脂肪酸总损耗程度为PC乳液＞SPI乳液＞Tween 60乳液，其中PC乳液不饱和脂肪酸损耗较高，推测是由其共氧化导致。PC和SPI抑制了亚麻籽油在水包油乳液中的初级氧化过程，但其共氧化行为使亚麻籽油的次级氧化产物水平更高。To provide a reference for the preparation of highly stable flaxseed oil-in-water emulsions, the flaxseed oil was used as the oil phase, and the flaxseed oil-in-water emulsions were prepared with different mass fraction of oil phase and 3 types of emulsifiers (Tween 60 (Tween 60), phosphatidylcholine (PC), and soy protein isolate (SPI)) by high-pressure homogenization at 60 MPa for 3 times. The effects of emulsifier type and oil mass fraction on the physical stability of emulsion were investigated by measuring the particle size, interfacial area and Zeta potential. The changes in appearance, microstructure, particle size, Zeta potential, peroxide value (POV), thiobarbituric acid value (TBARS), oxidation products, and main fatty acid composition of the emulsions stored at 37 ℃ for different periods were measured to investigate the influence of emulsifier type and oil mass fraction on the storage stability of the emulsions. The results showed that the particle size of flaxseed oil emulsions increased with the increase of oil phase mass fraction, while the physical stability and storage stability decreased. Under the same oil phase mass fraction, the particle size of the three emulsions increased in the order of Tween 60 emulsionPC emulsion>SPI emulsion.After storage at 37 ℃ for a certain period, the POV levels of the flaxseed oil emulsions were Tween 60 emulsion>PC emulsion>SPI emulsion, while the TBARS levels were Tween 60 emulsionSPI emulsion>Tween 60 emulsion, among which the higher loss of unsaturated fatty acids in PC emulsion was presumed to be caused by its co-oxidation. In summary, PC and SPI can inhibit the primary oxidation process of flaxseed oil in oil-in-water emulsion, but their co-oxidation behavior result in a higher level of secondary oxidation products of flaxseed oil.

Five kinds of dietary fibers (rice bran, banana peel, apple peel, oat bran and citrus peel) from different sources were selected as row materials to prepare dietary fiber-based O/W emulsions and the ability of various types of dietary fibers to stabilize emulsions at different concentrations (1%, 2%, 3%) were investigated by analyzing Zeta potential, particle sizes, creaming index, Turbiscan stability index and rheological properties. The results showed that when the fiber concentration increased from 1% to 3%, the particle size D4,3 of all emulsions decreased significantly (P

蛋白质作为天然乳化剂对环境变化敏感，磷脂与蛋白质的相互作用可降低蛋白质对环境变化的敏感性。旨在为利用蛋白质、磷脂的优势共同提高乳液的稳定性，拓宽乳液工业应用提供参考，综述了不同蛋白与不同磷脂的相互作用、蛋白质与磷脂相互作用的影响因素以及蛋白质-磷脂复合乳液的应用。磷脂与蛋白质之间通过疏水相互作用使蛋白质乳液表现出更强的稳定性。蛋白质与磷脂相互作用的影响因素有磷脂与蛋白的比例、pH、温度、盐浓度和制备乳液所使用的物理手段（如高压、超声）。蛋白质-磷脂复合乳液可用于递送生物活性物质、制备低脂食品和人工乳。蛋白质-磷脂复合乳液能够应用于对稳定性要求高的食品中，为食品工业开发绿色稳定的乳化剂提供了新途径。 Proteins, as natural emulsifiers, are sensitive to environmental changes, and phospholipid-protein interactions can reduce the sensitivity of proteins to environmental changes. In order to provide a reference for using the advantages of proteins and phospholipids to jointly improve the stability of emulsions and broaden the industrial application of emulsions, the interaction between different proteins and different phospholipids, the influencing factors of the interaction between proteins and phospholipids, and the application of protein-phospholipid complex emulsions were reviewed. Through hydrophobic interactions between phospholipids and proteins, the protein emulsion shows a stronger stability. The factors influencing the interactions between proteins and phospholipids are the ratio of phospholipids to proteins, pH, temperature, salt concentration, and the physical means used to prepare the emulsions (e.g. , high pressure, ultrasound). Protein-phospholipid complex emulsions can be used to deliver bioactive substances, prepare low-fat foods and artificial milk. Protein-phospholipid complex emulsions can be applied to food with high stability requirements, which can provide a new way to develop green and stable emulsifier for the food industry.

To investigate the effects of ionic emulsifiers on the stabilization of emulsified asphalt, this paper used the Materials Studio software package to model a two-layer structure consisting of asphalt-emulsifier-water-emulsifier-asphalt. The principles of molecular dynamics were used to simulate the emulsified asphalt solution with various types of ionic emulsifier molecules. The effects of the anionic (SDS)/cationic (CTAB) emulsifiers on the stability of the emulsified asphalt were studied and compared. The following performance metrics were investigated: the interfacial monolayer morphology of the emulsifier molecules; the interaction energy between the emulsifier molecules and the water molecules; and the interaction energy between the emulsifier molecules and the asphalt phase/water phase. The results showed that, compared with CTAB emulsifier molecules, SDS emulsifier molecules had a higher extent of aggregation in the emulsified asphalt model system. The binding ability between the SDS emulsifier and the water molecules was stronger than that of the CTAB emulsifier molecules and negatively affects the stability of emulsified asphalt. Compared with the CTAB emulsified asphalt system, the SDS emulsified asphalt system has higher binding energy. In general, the stability of the CTAB-emulsified asphalt system is better than that of the SDS-emulsified asphalt system. [ABSTRACT FROM AUTHOR]

This study covered the usage of hemicellulose (HC) and pectin (P) crystalline structures isolated from defatted and deproteinated sour cherry seed residues as emulsifier in the extra virgin olive oil (EVOO)-in water emulsions. The prepared emulsions were converted into powder form by using the spray drying system and the effect of HC/P ratio on process yield (PY) and process efficiency (PE) was investigated by using Response Surface Methodology. The maximum PY (43.66%) and PE (81.15%) were obtained at 3/2 (w/w) HC/P. Powders structure were investigated by using Fourier infrared transform spectroscopy (FTIR), Nuclear magnetic resonance (NMR), and X-ray diffraction (XRD). The shape and size distribution of samples were also determined. Shelled EVOO in HC/P matrix exhibited resistance to thermal degradation and oxidation. Powders containing EVOO, HC, and P also possessed a strong antimicrobial ability against pathogenic bacteria including Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa. It was concluded that sour cherry-derived carbohydrate polymers can be used in the development of high functionality novel (innovative) foods. [ABSTRACT FROM AUTHOR]

In this study, the synthesis and evaluation of surface and thermodynamics properties a novel non-ionic glucosamine-based surfactant (2-(dodecyloxy)-N-((2R,3R,4R,5S,6R)-2,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-3-yl)acetamide (NGAS) is carried out and the comparison of the results with N-methylglucamine surfactant is reported. NGAS was synthesized via the facile and straightforward reaction of glucosamine with 2-(dodecyloxy)acetyl chloride in the presence of triethylamine. The surface tension of NGAS was determined by tensiometric methods. The surface properties including Critical Micelle Concentration (CMC), the efficiency of adsorption (pC20), the surface excess (Γmax) and the area occupied by each of the surfactant molecules (Amin) were investigated at 298.15 K in deionized water. The surface tension of water was reduced to about 41 mN.m-1 by using the surfactant at the concentration level of 2.06×10-3 molL-1. The thermodynamic parameters of micellization (ΔG°mic) and surface adsorption (ΔG°ads) were calculated from CMC data. The hydrophilicity and lipophilicity balance parameter (HLB) were obtained from the Griffin equation. According to the results, micellization and surface adsorption of this surfactant is a spontaneous process in aqueous solution. In addition, these results show that NGAS can be used as an emulsifier in oil-in-water emulsions.

Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 °C for PO-TAG-based fluid shortening to 263.70 °C for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.

BACKGROUND: The stem of Abroma augusta contains mucilaginous polysaccharides having numerous ethnomedicinal properties. The present work aimed to develop a scalable ultrasonic‐assisted aqueous Abroma augusta mucilage (AAM) extraction (UAE) method and further explores its emulsifying property and toxicity concern. RESULTS: The combination of ultrasonic power (750 W), solid‐to‐liquid ratio (1:15) and temperature (348 K) gave the highest extraction yield of 2.28% with a diffusivity value of 3.85 × 10−9 m2 s−1, which was higher than aqueous extraction method using a kinetic model based on Fick's second law of diffusion. The extracted polysaccharide showed no toxicity as measured through 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide (MTT) and lactate dehydrogenase (LDH) assay on RAW cell line. Additionally, the polysaccharide over its critical micelle concentration (400, 500, 600 and 700 μg mL−1) offered emulsifying properties with 0.5%, 1% and 5% oil (v/v). The emulsion with a polysaccharide concentration of 600 μg mL−1 with 5% oil (v/v) provides stability against coalescence for 3 days. CONCLUSION: The overall findings indicated that UAE of AAM polysaccharide can be used for an efficient extraction method, and the obtained polysaccharide is nontoxic in nature and bears emulsifying properties. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The fatty acid (FA) and phospholipid composition of dietary lecithin may influence FA digestibility and milk production in cattle. Eight multiparous Holstein cows (99.4 ± 9.2 DIM; 48.9 ± 3.8 kg of milk/d) were enrolled in a 3 × 3 incomplete Latin square design with 3 treatments provided as continuous abomasal infusates spanning 14-d experimental periods: water (CON), soybean lecithin (SBL; 74.5 g of deoiled soy lecithin), or sunflower lecithin (SFL; 133.5 g of hydrolyzed sunflower lecithin). Cows were fed the same diet, which contained (% DM) 27.0% NDF, 15.6% CP, 26.2% starch, and 5.87% FA. Treatments did not modify BW, milk fat, protein, or lactose contents, or the efficiency of producing ECM. Cows infused with SFL had greater milk yields than those receiving SBL or CON treatments. Cows infused with SFL had higher total solids, protein, and lactose yields than cows receiving the SBL or CON treatments. Sunflower lecithin enhanced feed efficiency (milk yield/DMI) relative to SBL or CON. Treatment did not affect intakes or apparent total-tract digestibilities for NDF, CP, starch, or 16-carbon (16C) FA. Cows receiving SFL had greater total FA and 18-carbon (18C) FA intakes than SBL or CON, but treatments did not affect their digestibility. Milk FA composition was modified by treatment. Cows receiving SFL had a greater concentration of PUFA and lower concentrations of SFA and MUFA in milk relative to SBL or CON. In conclusion, the abomasal infusion of SFL improved milk production and milk FA composition, indicating potential benefits for dairy cow nutrition and milk quality. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

In this study, the synthesis, surface evaluation, and thermodynamics properties a novel non-ionic glucosamine-based surfactant (2-(dodecyloxy)-N-((2R,3R,4R,5S,6S)-2,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-3-yr)acetamide (NGAS) is carried out and the comparison of the results with N-methylglucamine surfactant is reported. NGAS was synthesized via the facile and straightforward reaction of glucosamine with 2-(dodecyloxy) acetyl chloride in the presence of triethylamine. The surface tension of NGAS was determined by tensiometric methods. The surface properties including Critical Micelle Concentration (CMC), the efficiency of adsorption (pC20), the surface excess (Γmax) and the area occupied by each of the surfactant molecules (Amin) were investigated at 298.15 K in deionized water. The surface tension of water was reduced to about 41 mN.m-1 by using the surfactant at the concentration level of 2.06x10-3 molL-1. The thermodynamic parameters of micellization (ΔG°mic) and surface adsorption (ΔG°ads) were calculated from CMC data. The hydrophilicity and lipophilicity balance parameter (HLB) were obtained from the Griffin equation. According to the results, micellization and surface adsorption of this surfactant is a spontaneous process in aqueous solution. In addition, these results show that NGAS can be used as an emulsifier in oil-in-water emulsions. [ABSTRACT FROM AUTHOR]

The combination of proteins with polysaccharides and polyphenols is expected to improve their physicochemical and functional properties. In this study, a novel plant-based antioxidant emulsifier was formed by soybean protein isolate (SPI), inulin (INU), and dihydromyricetin (DMY). Based on the binary system of SPI/INU, we focused on exploring the effect of the DMY concentration (0.5 mg/mL~2.5 mg/mL) on the formation and properties of the ternary complex. The structure, interaction mechanism, and interfacial and functional properties of the ternary complex were investigated. The results indicate that compared to the SPI/INU binary complex, the SPI/INU/DMY ternary complex had a significant decrease in particle size (~100 nm) and a slight decrease in absolute zeta potential. The SPI/INU binary complex with DMY mainly interacted by hydrogen bonding and hydrophobic interactions. Due to the incorporation of DMY, the structure of SI was denser and more flexible. The ternary complex exhibited an ideal three-phase contact angle and demonstrated better foaming and antioxidant ability. Additionally, compared to SPI/INU, the ternary complex had a significant improvement in EAI. These results provide a strategy for polyphenols to modify the structure, interfacial properties, and functions of protein/polysaccharide complexes. This provides a potential reference for the preparation of more ternary complexes with excellent emulsifying and antioxidant properties for application in emulsions. [ABSTRACT FROM AUTHOR]

The structural changes in emulsion products can be used to control the bioavailability of fatty acids and lipophilic compounds. After ingestion, lipid droplets undergo breakdown and structural changes as they pass through the gastrointestinal tract. The oil–water interface plays a critical role in modulating the digestive behavior of lipid droplets because changes in the interfacial layer control the adsorption of lipase and bile salts and determine the overall rate and extent of lipid digestion. Therefore, lipid digestibility can be tuned by selecting the appropriate types and levels of stabilizers. The stabilizer can change the lipase accessibility and exposure of lipid substrates, resulting in variable digestion rates. However, emulsified lipids are not only added to food matrixes but are also co-ingested from other dietary components. Therefore, overall consumption behaviors can affect the digestion rate and digestibility of emulsified lipids. Although designing an emulsion structure is challenging, controlling lipid digestion can improve the health benefits of products. Therefore, a thorough understanding of the process of emulsified lipid digestion is required to develop food products that enable specific physiological responses. The targeted or delayed release of lipophilic molecules and fatty acids through emulsion systems has significant applications in healthcare and pharmaceuticals. [ABSTRACT FROM AUTHOR]

Phase change energy storage microcapsules were synthesized in situ by using melamine-formaldehyde–urea co-condensation resin (MUF) as wall material, n-octadecane (C18) as core material and styryl-maleic anhydride copolymer (SMA) as emulsifier. Fourier transform infrared spectroscopy, scanning electron microscopy, differential scanning calorimetry and thermogravimetric analysis were used to study the effects of emulsifier type, emulsifier dosage, core–wall ratio and pH on the morphology and thermal properties of microcapsules. The results show that the pH of core material and the ratio of core to wall have a great influence on the performance of microcapsules. SMA emulsifiers and MUF are suitable for the encapsulation of C18. When the pH is 4.5 and the core–wall ratio is 2/1, the latent heat and encapsulation efficiency of phase transition reaches 207.3 J g−1 and 84.7%, respectively. The prepared phase-change microcapsules also have good shape stability and thermal stability. [ABSTRACT FROM AUTHOR]

This study aims to obtain protein fractions, such as albumin, globulin, prolamin, and glutelin, from jackfruit leaf flour and protein concentrate (LPC). The protein fractions were characterised based on their protein content, amino acid profile, hydrosolubility, emulsifying, foaming, and thermal properties. The flour and LPC are mainly composed of prolamin and glutelin, respectively. The glutelin fractions presented a higher protein content and amino acid profile, featuring elevated leucine, valine, and glutamic acid levels. The glutelin fraction of LPC exhibited the highest hydrosolubility (27.7–88.6%), while globulin fractions displayed the lowest values (0.0–25.9%). The prolamin fraction of LPC showed higher foaming capacity (113.3%) and foaming stability (95.55%). The better emulsifying activity index (53.2 m2/g) and emulsion stability index (82 min) were observed in the glutelin fraction (LPC). The globulin (flour and LPC) and prolamin (flour) fractions had the highest glass transition, denaturation temperatures, and low enthalpy values. Therefore, the functional and thermal properties depend on amino acid composition and protein content. The glutelin and prolamin fractions of LPC could be used as emulsifying and foaming (respectively) agents based on vegetable proteins. LPC protein fractionation proved instrumental in obtaining proteins with superior functional properties compared to flour ones. [ABSTRACT FROM AUTHOR]

Background/Objectives: Our objective was to review published studies of the intestinal barrier and permeability, the deleterious effects of dietary components (particularly fat), the impact of altered intestinal permeability in disease models and human diseases, the role of the microbiome and epigenomics in control of barrier function, and the opportunities to restore normal barrier function with dietary interventions and products of the microbiota. Methods: We conducted a literature review including the following keywords alone or in combination: intestinal barrier, permeability, microbiome, epigenomics, diet, irritable bowel syndrome, inflammatory bowel disease, probiotics. Results: Intestinal permeability is modified by a diet including fat, which increases permeability, and nutrients such as fiber, glutamine, zinc, vitamin D, polyphenols, emulsifiers, and anthocyanins, which decrease permeability. There is significant interaction of the microbiome and barrier function, including the inflammatory of luminal/bacterial antigens, and anti-inflammatory effects of commensals or probiotics and their products, including short-chain fatty acids. Epigenomic modification of barrier functions are best illustrated by effects on junction proteins or inflammation. Detailed documentation of the protective effects of diet, probiotics, prebiotics, and microbiota is provided. Conclusion: intestinal permeability is a critical factor in protection against gastrointestinal diseases and is impacted by nutrients that preserve or heal and repair the barrier and nurture anti-inflammatory effects. [ABSTRACT FROM AUTHOR]

In this study, the effects of emulsifiers such as lecithin, AMPs, Palsgaard® Oil‐Binder and GMS on cocoa hazelnut spread rheology were compared under the same process conditions and formulation. Emulsifiers were added to the formulation separately at rates of 0.3%–0.4%–0.5%. Hardness values in cocoa hazelnut spread were examined at 15‐day intervals until the 60th day. In addition, viscosity, rheological analyses, color, spreadability, stability tests, and sensory analyses were performed. In the production of cocoa hazelnut spread, lecithin and AMP have less hardness and lower viscosity, greater fluent consistency, better spreadability, and lower "work of shear" values compared with other emulsifiers. The emulsifier type/ratio difference did not affect the color value statistically. It was determined that the use of Oil‐Binder and GMS significantly protected the stability compared with other emulsifiers. During the 60‐day storage period, lecithin preserved its hardness properties better than other emulsifiers. When sensory properties were examined, the use of lecithin and AMP in cocoa hazelnut spread samples scored high in brightness, spreadability, mouthfeel, and taste parameters. As a result, lecithin comes to the fore in the use of different types and ratios of emulsifiers in cocoa hazelnut spread production technology. [ABSTRACT FROM AUTHOR]

Blackcurrant pomace is a widely available waste stream derived from the industrial production of juice rich in pectin and unextracted polyphenols. Since pectin, an emerging class of gastrointestinal prebiotics, is also a common cosmetic ingredient, the aim of this work was to evaluate blackcurrant pomace as a source of pectin-rich fractions suitable for application in prebiotic cosmetics. Hereby, this raw material was valorised by sequential extraction of acid-soluble (by citric acid, CAP) and Ca-bound (by ammonium oxalate, AOPP) pectic polysaccharides. Both fractions had favourable physicochemical features and a similar degree of methyl-esterification between low- and high-methoxyl pectin (approx. 50%), but CAP had significantly higher galacturonic acid content (72.3%), branching, and purity. Regardless of that, both had very high oil (18.96 mL/g for CAP and 19.32 mL/g for AOPP) and water (9.97 mL/g for CAP and 7.32 mL/g for AOPP)-holding capacities and excellent emulsifying properties, making them promising cosmetic ingredients. The polyphenol content was 10 times higher in CAP, while corresponding antioxidant activity was 3-fold higher. Finally, the influence of varying CAP and AOPP concentrations on common skin pathogen, Staphylococcus aureus, and beneficial skin bacteria, Staphylococcus epidermidis, was examined. The results show significant prebiotic potential of two pectic fractions since they were capable of selectively stimulating S. epidermidis, while S. aureus growth was inhibited, whereas CAP demonstrated a particularly high capacity of up to 2.2, even with methicillin-resistant S. aureus. [ABSTRACT FROM AUTHOR]

The particle size and physical form of fat supplements are effective factors in the digestibility of nutrients, fatty acids, and some blood parameters in dairy cows. This research aims to investigate the effect of a feeding fat supplement containing an additive (lecithin or bile powder) with the physical form of flake or granule on the apparent digestibility of nutrients and some blood parameters in Holstein dairy cows. 48 lactating cows were used during two experimental periods in a 2x3x2 completely randomized factorial design and randomly grouped into 6 experimental treatments: 1. Control diet + 2.5% granulated fat supplement, 2. Control diet + 2.5% granulated fat supplement containing 5% lecithin 3. Control diet + 2.5% granulated fat supplement containing 5% bile powder 4. Control diet + 2.5% Flaked fat supplement 5. Control diet + 2.5% Flaked fat supplement containing 5% lecithin and 6. Control diet + 2.5% Flaked fat supplement containing 5% bile powder. All the experimental diets were balanced according to the recommendations of the National Research Association. All data were analyzed by statistical software. The digestibility of the ether extract, total fatty acids, 16 and 18-carbon fatty acids, as well as the plasma concentration of NEFA, triglycerides, cholesterol, HDL, and VLDL were increased in the treatments containing the additives (P ≥ 0.05). The addition of emulsifying ingredients to the fat supplement of the high-production dairy cow diet may have positive effects on the digestibility of some nutrients and lipid metabolism. [ABSTRACT FROM AUTHOR]

3-Monochloropropane-1,2-diol (3-MCPD) and glycidol are process contaminants found in foods, especially fats and oils. Flour dough improvers containing diacetyl tartaric acid esters of monoacylglycerides (DATEM) have been reported to react with chloride ions to form 3-MCPD in white bread; however, this finding remains controversial. In this study, we aimed to determine the effects of DATEM on 3-MCPD and glycidol formation in white bread. White bread was baked using distilled monoacylglycerides (MAG) or DATEM as emulsifiers, and 3-MCPD and glycidol contents were quantified via an indirect method using gas chromatography triple quadrupole mass spectrometry. Neither MAG nor DATEM increased the amounts of 3-MCPD and glycidol in white bread, suggesting that MAG and DATEM do not affect the formation of 3-MCPD and glycidol. Bread contains chloride ions as well as trace amounts of bromide ions, which originate from salt, fumigated wheat, and potassium bromate. Despite being formed from bromide ions, 3-monobromopropane-1,2-diol (3-MBPD) was not detected in the white bread. The results of this study demonstrate that the dough improvers MAG, DATEM, and bromide ions do not influence 3-MCPD, 3-MBPD, or glycidol formation during bread baking. These results provide important information for food safety management in bread baking with dough improvers. [ABSTRACT FROM AUTHOR]

The influence of silicone modifiers on the technological and operational characteristics of bitumen emulsions for waterproofing purposes is considered. The effectiveness of modifying anionic bitumen emulsions with silicone rubber destructors and bitumen binders obtained on their basis, which have a fairly wide range of ductility and increased elasticity, has been established. [ABSTRACT FROM AUTHOR]

旨在为环氧棉籽油的制备及其高附加值利用提供理论依据和技术支撑，分别采用无机强酸催化法和有机酸自催化法对棉籽油进行环氧化，考察了不同酸对环氧化反应的催化作用及乳化剂对环氧化工艺的影响。以环氧棉籽油为原料，采用开环一锅法制备羟基化棉籽油，并将其与己二酸发生酯化反应合成棉籽油聚酯，对产物进行了红外光谱和核磁共振氢谱表征。结果表明：无机酸中浓硫酸对棉籽油环氧化的催化效果最佳，其次是磷酸，有机酸中甲酸效果最优；乳化剂增加了油-水体系的均匀混合，可适当提高产品的环氧值，但需增加破乳工段；棉籽油聚酯中存在酯基，但仍有未酯化的羟基。综上，量化生产环氧棉籽油可优先考虑甲酸为催化剂，通过环氧棉籽油制备羟基化棉籽油，再与多元酸反应可制备棉籽油聚酯，但存在未酯化的羟基。In order to provide theoretical basis and technical support for the preparation and high value-added utilization of epoxy cottonseed oil,cottonseed oil was epoxidized by inorganic acid catalysis and organic acid autocatalysis. The catalytic effect of different acids on the epoxidation reaction and the influence of emulsifiers on the epoxidation process were investigated. Hydroxylated cottonseed oil was prepared using epoxy cottonseed oil as raw material by open-loop one pot synthesis method, and then esterified with adipic acid to synthesize cottonseed oil polyester. The product was characterized by Fourier transform infrared spectroscopy and 1H nuclear magnetic resonance. The results showed that concentrated sulfuric acid had the best catalytic effect on the epoxidation of cottonseed oil, followed by phosphoric acid in inorganic, and formic acid in organic acids had the best effect. Emulsifiers increased the uniform mixing of the oil-water reaction system and appropriately increased the epoxy value of the product. However, an additional step of demulsification was not suitable for quantitative production. Cottonseed oil polyester had ester groups, but still had unesterified hydroxyl groups. In conclusion, quantitative production of epoxy cottonseed oil can prioritize formic acid as a catalyst, and hydroxylated cottonseed oil prepared by epoxy cottonseed oil can react with polyacids to prepare cottonseed oil polyester, but there are still unesterified hydroxyl groups.