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Subject: search.filters.subject.Pickering emulsion

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    Emulsifying properties of hemp and whey protein complexes achieved by microparticulation
    (Elsevier Ltd, 2026-03-01) Ma S; Ye A; Singh H; Acevedo-Fani A
    Hemp is a sustainable source of protein. However, the utilisation of commercial hemp protein (HP) is limited due to its poor functionality. This study provided a microparticulation method to produce hybrid microparticles by complexing HP and whey protein isolate (WPI), and investigated their emulsifying potential. The emulsions, composed of 10 % oil and 0.25–1.8 % protein (non-microparticulated or microparticulated HP/WPI), were produced and the impact of microparticulation on the emulsifying ability of HP/WPI was explored using static light scattering, CLSM, TEM and SDS electrophoresis analysis. The results showed that non-microparticulated HP/WPI stabilised emulsions exhibited preferential whey protein adsorption at the oil-water interface, leading to sufficient protein coverage at most protein concentrations (0.25–1.8 %) with relatively small droplet size (∼0.5 μm) and minimal flocculation. In contrast, in the 'emulsifier-poor' regime (0.25–1 %), microparticulated HP/WPI stabilised emulsions displayed larger droplet size with clear signs of bridging flocculation. However, when the protein concentration was sufficient (≥1.5 % protein), it reached a similar droplet size as that of non-microparticulated HP/WPI emulsion with minimal flocculation. Microparticulation increased HP loading at the interface, while emulsions stabilised by non-microparticulated HP/WPI showed less HP adsorption. Transmission electron microscopy further confirmed the microparticle coverage. Moreover, the heat stability of microparticulated HP/WPI stabilised emulsions increased, compared with non-microparticulated HP/WPI. These findings highlight the potential of microparticulated HP/WPI systems in the application of emulsification and enhance HP applications in the food industry.
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    Fabrication and characterization of active gelatin-based films integrated with nanocellulose-stabilized Pickering emulsion containing Oliveria Decumbens Vent. essential oil
    (Elsevier Ltd, 2024-10-01) Fahim H; Bagheri H; Motamedzadegan A; Razi SM; Rashidinejad A
    Stabilizing essential oils (EOs) within biodegradable matrices to create homogeneous and stable films with desirable properties is challenging due to the hydrophobic nature of EOs, which hinders their uniform infusion into the matrix. In this study, we investigated the feasibility of creating active films made of gelatin, infused with nanocellulose-stabilized Pickering emulsion (PE) containing Oliveria Decumbens Vent. essential oil (OEO). The Pickering emulsion effectively stabilized the 50% v/v of OEO, which was subsequently incorporated into a gelatin film at 0, 3, 5, 7, and 9% v/v, to produce active films. FTIR data showed that the OEO-PE was physically trapped in the film matrix through hydrogen bonds, which was also verified by SEM micrographs. The addition of OEO-PE notably changed the films' mechanical properties, leading to reduced tensile strength and enhanced elongation (P < 0.05) with no significant impact on their water vapor permeability. The incorporation of OEO endowed the film matrix with high antioxidant and antibacterial activity against E. coli and S. aureus. Thermal analysis using differential scanning calorimetry showed a 36–171 °C endothermic peak in all films, due to water evaporation and melting. The gelatin film containing 9% OEO-PE exhibited superior physical properties, enhanced water resistance, and excellent antibacterial and antioxidant activity.