Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition.

Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and compositions impact the oral tribological properties of protein-rich emulsions and emulsion-filled gels. Oil-in-water emulsions with oil fractions from 1 wt% to 20 wt% were prepared, alongside emulsion-filled gels containing whey protein isolate (WPI), hydrolysed whey protein (HWP), or a blend of both (10 wt% protein content).

Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage.

This study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to environmental conditions during storage (pH and ionic strengths), shear and tribological stresses. Our hypothesis was that a shear-induced instability will enable OLs to exhibit favourable lubrication performance. During storage, OLs exhibited resistance to droplet aggregation for up to 6 weeks owing to the proteins (3.

Ultra-stable liquid crystal droplets coated by sustainable plant-based materials for optical sensing of chemical and biological analytes.

Herein, we demonstrate for the first time the synthesis of ultra-stable, spherical, nematic liquid crystal (LC) droplets of narrow size polydispersity coated by sustainable, biodegradable, plant-based materials that trigger a typical bipolar-to-radial configurational transition in dynamic response to chemical and biological analytes. Specifically, a highly soluble polymer, potato protein (PoP) and a physically-crosslinked potato protein microgel (PoPM) of ∼100 nm in diameter, prepared from the PoP, a byproduct of the starch industry, were compared for their ability to coat LC droplets. Although both PoP and PoPM were capable of reducing the interfacial tension between water and -tetradecane <30 mN m, PoPM-coated LC droplets showed better stability than the PoP-coated droplets a Pickering-like mechanism.

Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin.

The aim of this study was to investigate the fate of curcumin (CUR)-loaded Pickering emulsions with complex interfaces during gastrointestinal transit and test the efficacy of such emulsions on improving the bioaccessibility and cellular uptake of CUR. CUR-loaded Pickering emulsions tested were whey protein nanogel particle-stabilized Pickering emulsions (CUR-E) and emulsions displaying complex interfaces included 1) layer-by-layer dextran sulphate-coated nanogel-stabilized Pickering emulsions (CUR-DxS+E) and 2) protein+dextran-conjugated microgel-stabilized Pickering emulsions (CUR-E). The hypothesis was that the presence of complex interfacial material at the droplet surface would provide better protection to the droplets against physiological degradation, particularly under gastric conditions and thus, improve the delivery of CUR to Caco-2 intestinal cells.

Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: a static model study.

The aim of this study was to restrict the degree of gastric destabilization of Pickering emulsions by using electrostatic deposition of a biopolymeric layer at the proteinaceous particle-laden oil-water interface. Pickering emulsions (20 wt% oil) were prepared using whey protein nanogel particles (WPN, D∼ 91.5 nm) (1 wt%) and the emulsions were coated by a layer of anionic polysaccharide, dextran sulphate (DxS) of molecular weight (MW) of 40 or 500 kDa, respectively.