Although Pickering emulsions show great potential as fat substitutes, achieving low formulation cost and high bioactive retention under complex processing stresses remains a major challenge. In this study, quercetin-loaded zein/xanthan/corn starch (QZXC) particles were developed to fabricate food-grade Pickering emulsions. QZXC emulsions exhibited excellent environmental stability, maintaining high quercetin retention (81.8% for 65 °C and 81.7% for 100 °C) and antioxidant activity after thermal treatment, ultraviolet irradiation, and high-salt exposure. Rheological analyses demonstrated that emulsions preserved their viscoelasticity and structural integrity under processing stresses. QZXC emulsions successfully replaced up to 100% of fat in processed meat with acceptable cooking loss and sensory quality, whereas the 80% replacement achieved optimal texture and antioxidant performance. LF-NMR and texture profile analyses further confirmed that water mobility and product structure were minimally affected during storage. These findings demonstrate that QZXC emulsions are promising multifunctional fat replacers with enhanced stability, bioactive protection, and nutritional functionality.
Hao Xu, Qianyu Le, D. Mcclements et al.· International Journal of Bio...· 0 citations
In this study, ternary complexes composed of octenyl succinate acetylated starch (OS), gelatin (GE), and tannic acid (TA) were used to fabricate oleogels via an emulsion-template method combined with freeze-drying for algal oil delivery. The results indicated that electrostatic interactions and hydrogen bonding drove the formation of the ternary complex, resulting in a stronger oleogel network and improved viscoelastic properties and storage stability. Under accelerated oxidation, OS-GE-TA oleogels exhibited significantly (p < 0.05) lower peroxide values than OS oleogels, with reductions of 9.55-12.87 meq/kg oil, and effectively inhibited fishy odor-related volatiles. In vitro digestion results showed that the free fatty acid (FFA) release of OS-GE-TA0.4 and OS-GE-TA0.8 oleogels reached 71.17% and 80.42%, respectively, both significantly (p < 0.05) higher than algal oil (64.28%), indicating enhanced lipid digestion and DHA release under simulated gastrointestinal conditions. Overall, the novel oleogels developed in this study have considerable potential for DHA delivery.
Wenbo Miao, Junqing Han, S. Quek et al.· Food Chemistry· 0 citations
This study systematically examined the effects of Hofmeister series anions (CO32-, SO42-, H2PO4-, Cl-, and Br-) on the stability, rheology, and printability of soybean protein microgel-stabilized high-internal-phase Pickering emulsions (HIPPEs). Through multimodal characterization, including light scattering, rheological testing, and confocal microscopy, we demonstrate that anion-specific electrostatic screening and ion binding, driven by size and valence differences, modulate microgel interactions to tune HIPPE properties. The emulsions exhibited robust shear-thinning behavior and structural stability, confirming their suitability as edible inks for 3D printing. Notably, the H2PO4--modified material achieved a printing accuracy of up to 96.07% and demonstrated excellent printability. This study establishes a facile interfacial modification strategy to enhance the performance of HIPPEs as food-grade 3D printing materials.
Chaodang Wu, Tianlong Xiao, Shishuai Cui et al.· Food Chemistry· 0 citations
Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular interactions, rheology, texture, water holding capacity (WHC), cooking properties, and freeze-thaw stability were characterized. PPI-ASKG reduced oil droplet size compared to PPI-CURD. Polysaccharides modulated protein secondary structure, with hydrophobic attraction and hydrogen bonding as dominant intermolecular forces. The PPI-ASKG gels formed a thicker oil-water interfacial layer, contributing to superior viscoelasticity, WHC, and cooking performance. A preferred formulation with 0.3 wt% ASKG (A3) displayed the highest Q fator (23.62), thixotropic recovery rate (90.50%), strain-stiffening/thickening indices, and lowest freeze-thaw syneresis (22.4%), well-preserved texture and a reduced freezing point of -19.05 °C. All emulsion gels with 0.2-0.4 wt% polysaccharides met International Dysphagia Diet Standardization Initiative Level 5 criteria. This work provides a scientific basis for developing plant-based dysphagia-targeted foods with excellent freeze-thaw stability.
