Search Results (406)

Hemorrhage, particularly non-compressible torso bleeding, remains the leading cause of preventable death in trauma. Self-propelling hemostats composed of thrombin-calcium carbonate (CaCO₃) particles and protonated tranexamic acid (TXA⁺) have been shown to reduce blood loss and mortality in severe bleeding animal models. To further enhance both hemostatic and self-propelling properties, this study was to investigate fibrinogen-CaCO₃ particles prepared via a water-oil-water (W/O/W) emulsion method. The particles were characterized using light and fluorescence microscopy, gel electrophoresis, rotational thromboelastometry (ROTEM), and video motion tracking. The method produced spherical micrometer-sized particles with various yields and fibrinogen content, depending on the preparation conditions. The highest yield was achieved with sodium carbonate (SC), followed by ammonium carbonate (AC) and sodium bicarbonate (SBC). AC and paraffin generated smaller particles compared to SC and heptane, which were used as the carbonate source and oil phase, respectively. Fibrinogen incorporation led to an increase in particle size, indicating a correlation between fibrinogen content and particle size. Fluorescence microscopy confirmed successful fibrinogen encapsulation, with various amounts and hemostatic effects as assessed by gel electrophoresis and ROTEM. Combining fibrinogen-CaCO₃ particles with TXA⁺ and thrombin-CaCO₃ particles showed synergistic hemostatic effects. All fibrinogen-encapsulated particles exhibited self-propulsion when mixed with TXA⁺ and exposed to water, regardless of fibrinogen content. This study advances current hemostatic particle technology by demonstrating enhanced self-propulsion and fibrinogen incorporation via the W/O/W emulsion method. Further optimization of the encapsulation method could enhance the effectiveness of fibrinogen-CaCO₃ particles for hemorrhage control. Full article

Lidocaine is an analgesic agent frequently incorporated in topical formulations intended for application in minor surgical procedures or relieving neuropathic pain associated with numerous conditions, including post-herpetic neuralgia or diabetic peripheral neuropathy. In this study, Pickering o/w emulsions with halloysite nanotubes as a stabilizing agent and lidocaine incorporated in the internal phase were formulated with the use of the Quality by Design (QbD) approach. The selected emulsions were transformed into semisolid gels with poloxamer 407 as a thickening agent, and investigated for rheological and textural properties, indicating the mechanical features of the obtained gels. Moreover, the obtained formulations were tested for lidocaine release with the use of vertical Franz diffusion cells in order to assess the relationship between the applied composition and potential clinical applicability of the analyzed gels. The obtained results indicate that the emulsion droplet diameter is affected mostly by the oil and halloysite contents. The yield stress points, hardness and cohesiveness values of the obtained gels increased with the oil content. The drug release rate seems to be affected mostly by the concentration of the active ingredient in the oil phase. Full article

The exopolysaccharides produced by rhizobia play an important role in their biotechnological and bioremediation properties. The characteristics and properties of an exopolysaccharide produced by Rhizobium sp. L01 were investigated. Strain Rhizobium sp. L01 was identified as Rhizobium tropici and produced a high yield of exopolysaccharides (REPS-L01), reaching 22.8 g/L after 63 h of fermentation in a 5 L bioreactor with glucose as the carbon source. REPS-L01 was composed of glucose and galactose in a ratio of 2.95:1, carrying pyruvate, acetate, and succinate groups. REPS-L01 had good shear-thinning properties in aqueous solutions at various concentrations and revealed typical non-crosslinked polymer properties. REPS-L01 revealed thermal stability up to 275 °C. REPS-L01 had the potential to be thicker, being suitable for use under conditions ranging from 4 to 60 °C, pH between 2 and 12, and salt concentrations up to 20,000 mg/L. REPS-L01 showed strong emulsifying activity, particularly with n-hexane; even at concentrations as low as 0.25 wt%, the emulsification index could reach more than 50%. Even more impressively, stable n-hexane emulsion gel was formed with 2 wt% REPS-L01 solution. Rheological studies showed that the solid-like emulsion gel had a high storage modulus, and the SEM studies of the emulsion gel indicated that n-hexane could fill the pores of REPS-L01. Full article

Addressing the prevalent issue of excessive fat consumption in contemporary diets, a novel method has been devised for the preparation of an emulsion gel enriched with healthful fatty acids which possesses superior emulsification characteristics. This innovative approach aims to serve as a viable substitute for the fat content in beef mince. This paper aims to evaluate the effect of emulsion gels, formulated primarily with Chinese yam as the key ingredient, on the emulsification properties and microstructural characteristics of beef mince. The findings indicate that, when the proportion of fat substituted by the emulsion gel reaches 50%, the surface hydrophobicity of the beef mince attains a value of 37.34%, which approximates that of beef tallow. Furthermore, the water retention capacity of this formulation is significantly superior to that of the other test groups (p < 0.05). Additionally, when the fat replacement with emulsion gel is increased to 75%, the protein solubility is observed to be 22.85 mg/mL. As the quantity of emulsion gel increases, the gel structure of the beef mince undergoes a gradual densification. This alteration is accompanied by a statistically significant upward trend in the overall α-helix content (p < 0.05), whereas the β-turn angle exhibits an opposite trend and the β-sheet content demonstrates a biphasic pattern, initially increasing and subsequently decreasing. Notably, the random coil of the emulsion gel reaches its minimum when the fat content is at 50%, corresponding to a state of maximal stability in the beef mince. This study provides a basis for developing research into meat products with a healthier fat profile. Full article

Pickering emulsions (PEs) can be utilized as inks for 3D food printing owing to their extensive stability and appropriate viscoelastic properties. This research explores food-grade PEs stabilized with nanoparticles (NPs) based on modified pea protein (PP) isolate and k-carrageenan (KC). NPs are fabricated from solutions with different concentrations of protein and polysaccharide and characterized in terms of size, zeta potential, and wetting properties. The composition of the emulsion is 60% sunflower oil and 40% aqueous phase. Nine emulsion formulations with varying PP and KC concentrations are investigated. The formation of hollow NPs with a hydrodynamic diameter of 120–250 nm is observed. Microscope imaging shows oil droplets surrounded by a continuous aqueous phase, forming homogenous PEs in all formulations that are stable for over 30 days. Further, the oil droplet size decreases with increasing NP concentration while the viscosity increases. Rheologic experiments portray elastic emulsion gels with thixotropic qualities ascribed to the presence of the polysaccharide. The emulsions are subjected to centrifugation in order to compare the original emulsions to concentrated PEs that possess improved capabilities. These emulsions may serve as sustainable and printable saturated fat alternatives due to their composition, texture, stability, and rheological properties. Lastly, PEs are printed smoothly and precisely while maintaining a self-supported structure. Full article

Nowadays, the food industry is prioritizing many innovative processing technologies that can produce minimally processed foods with superior and higher quality, lower costs, and faster operations. Among these advancements, cold plasma (CP) processing stands out for its remarkable capabilities in food preservation and extending the shelf life. Beyond its established role in microbial inactivation, CP has emerged as a transformative tool for modifying food biomolecules through reactive plasma species, addressing the versatile requirements of food industries for various applications. This review focuses on the interactions between reactive plasma species and essential food macromolecules, including proteins, lipids, and polysaccharides. The novelty lies in its detailed examination of how CP technology triggers structural, functional, and biochemical changes in proteins and lipids and explains the mechanisms involved. It connects fundamental molecular transformations to practical applications, such as enhanced protein functionality, lipid stabilization, and improved oxidative resistance. CP induces alterations in protein structure, especially in amino acid configurations, that can be applicable to the formulation of advanced gel, 3D printing, thermostable emulsions, enhanced solubility, and sensory materials. This review explores the ability of CP to modify protein allergenicity, its different effects on the mechanical and interfacial properties of proteins, and its role in the production of trans-fat-free oils. Despite its potential, a detailed understanding of the mechanism of CP’s interactions with food macromolecules is also discussed. Furthermore, this review addresses key challenges and outlines future research opportunities, positioning CP as a sustainable and adaptable approach for innovating next-generation food systems. Further research is crucial to fully understand the potential of CP for food processing, followed by product development. Full article

Background/Objectives: Aberrant hypermethylation in the promoter regions of tumor suppressor genes facilitates the pathogenesis and progression of cancer. Therefore, inhibitors targeting DNA methyltransferase (DNMT) have been tested in clinical studies. However, the current monotherapy of DNMT inhibitors shows limited efficacy. Furthermore, the mechanism of action of DNMT inhibitors is DNA replication-dependent. To address these limitations, we developed a novel core–shell-type “epigenetics control (EpC) nanocarrier” that encapsulated decitabine (5-aza-dC) in the PLGA core nanoparticle and hybridized TET1 gene-encoding pDNA on the lipid shell surface. This study aimed to evaluate whether the dual delivery of DNMT inhibitors and pDNA of TET1 could synergistically enhance tumor suppressor gene expression and induce cell cycle arrest and/or apoptosis in cancer cells. Herein, we demonstrate the potential of the EpC carrier in HCT116 human colon cancer cells to upregulate tumor suppressor gene expression and rapidly achieve cell cycle arrest. Methods: PLGA core nanoparticles were prepared by the W/O/W double emulsion method. The formation of core–shell nanoparticles and complexation with pDNA were investigated and optimized by dynamic light scattering, zeta potential measurement, and agarose gel electrophoresis. The cellular uptake and transfection efficiency were measured by confocal laser scanning microscopy and a luciferase assay, respectively. The expression of p53 protein was detected by Western blotting. The anti-tumor effects of the EpC nanocarrier were evaluated by cell cycle analysis and an apoptosis assay. Results: The EpC nanocarrier delivered the DNMT inhibitor and TET gene-encoding pDNA into HCT116 cells. It promoted the expression of the tumor suppressor protein p53 and induced rapid cell cycle arrest in the G2/M phase in HCT116 cells. Conclusions: Our findings suggest that the dual-targeting of DNMT and TET enzymes effectively repairs aberrant DNA methylation and induces growth arrest in cancer cells, and the dual-targeting strategy may contribute to the advancement of epigenetic cancer therapy. Full article

Low-molecular-mass gelators (LMMGs) as stabilizers for gel emulsions offer numerous advantages, such as low usage, functionalizability, and insensitivity to phase ratio. Using LMMGs as stabilizers is one of the effective strategies for preparing gel emulsions. Currently, developing LMMGs and stable gel emulsion systems in a rapid and convenient manner remains a challenge. To cope with the challenge, this study aims to develop a simple and efficient gel emulsion preparation method based on LMMGs. In this study, a cholesterol-based star-shaped derivative (CSD) was designed and synthesized as an LMMG. Based on gelation experiments, a high internal phase W/O gel emulsion system (H₂O/CSD-poly(oligo)-dimethylsiloxane/dichloromethane) was successfully developed and stabilized synergistically by the stabilizer (CSD) and the crosslinker (poly(oligo)-dimethylsiloxane with two olefinic bonds at its ends, D-PDMS). The results demonstrate that the synergistic interaction between CSD and D-PDMS is critical for the formation of the gel emulsion. Building on the original gel emulsion system, two novel in situ polymerizable gel emulsion systems (H₂O/CSD-D-PDMS/dichloromethane-tert-butyl methacrylate and H₂O/CSD-D-PDMS/dichloromethane-N-tert-butyl methacrylamide) were successfully developed by introducing suitable amphiphilic (hydrophilic/lipophilic) polymerizable monomers. This study found that changes in the amphiphilicity of the introduced monomers significantly affected the stability and microscopic morphology of the gel emulsion system. The findings indicate that constructing a hydrophilic/lipophilic balanced system via the synergistic action of stabilizers and crosslinkers in a solvent system, followed by the introduction of polymerizable monomers, is a simple and efficient method for rapidly developing novel polymerizable gel emulsions. These new polymerizable gel emulsions lay the foundation for the subsequent preparation of porous organic polymers (POPs). Full article

Hydroxypropyl cellulose (HPC) is a non-digestible water-soluble polysaccharide used in various food, cosmetic, and pharmaceutical applications. In the current study, the aqueous solutions of six HPC grades, with molecular mass ranging from 40 to 870 kDa, were characterized with respect to their precipitation temperatures, interfacial tensions (IFTs), rheological properties and emulsifying and stabilization ability in palm (PO) and sunflower (SFO) oil emulsions. The main conclusions from the obtained results are as follows: (1) Emulsion drop size follows a master curve as a function of HPC concentration for all studied polymers, indicating that polymer molecular mass and solution viscosity have a secondary effect, while the primary effect is the fraction of surface-active molecules, estimated to be around 1–2% for all polymers. (2) Stable emulsions were obtained only with HPC polymers with M_w ≥ 400 kDa at concentrations approximately 3.5 times higher than the critical overlap concentration, c*. At PO concentrations beyond 40 wt. % or when the temperature was 25 °C, these emulsions appeared as highly viscous liquids or non-flowing gels. (3) HPC polymers with M_w < 90 kDa were unable to form stable emulsions, as the surface-active molecules cannot provide steric stabilization even at c ≳ 4–5 c*, resulting in drop creaming and coalescence during storage. Full article

This review examines recent advancements in gel-based 3D and 4D food-printing technologies, with a focus on their applications in personalized nutrition and functional foods. It emphasizes the critical role of tunable rheological and mechanical properties in gels such as starch, protein, and Pickering emulsions, which are essential for successful printing. The review further explores 4D food printing, highlighting stimuli-responsive mechanisms, including color changes and deformation induced by external factors like temperature and pH. These innovations enhance both the sensory and functional properties of printed foods, advancing opportunities for personalization. Key findings from recent studies are presented, demonstrating the potential of various gels to address dietary challenges, such as dysphagia, and to enable precise nutritional customization. The review integrates cutting-edge research, identifies emerging trends and challenges, and underscores the pivotal role of gel-based materials in producing high-quality 3D-printed foods. Additionally, it highlights the potential of Pickering emulsions and lipid gels for expanding functionality and structural diversity. Overall, this work provides a comprehensive foundation for advancing future research and practical applications in gel-based 3D and 4D food printing. Full article

The aim of this study was to compare the effect of increasing concentrations (0, 1, 2, 4%) of sea buckthorn oil (SBO) on the structural, physicochemical, release, and antioxidant properties of glycerol-plasticized sodium casein (NaCAS) and gelatin (GEL) films. Ultrasonic treatment ensured effective homogenization of SBO in both types of emulsions, resulting in yellow-tinted semi-opaque films with relatively low micro-roughness. Generally, GEL films demonstrated lower UV barrier properties and solubility but exhibited higher compactness, crystallinity, transparency, surface hydrophobicity, oxygen barrier performance, strength, and antiradical activity compared to their NaCAS-based counterparts. In a concentration-dependent manner, SBO decreased the solubility and water absorption of the gelatin-based film and enhanced its oxygen permeability. Conversely, SBO improved the water vapor barrier properties of both films in a concentration-independent manner. At the highest SBO concentration, the tensile strength of NaCAS- and GEL-based films decreased by 27% and 20%, respectively, while their antiradical activity increased by 9.3× and 4.3× (based on the time required for the half-neutralization of 2,2-diphenyl-1-picrylhydrazyl radicals). Migration studies showed that at the lowest concentration, SBO was released (into 95% ethanol) approximately 2× faster from the GEL-based film than from the NaCAS film, whereas at higher concentrations, the trend reversed. Full article

This work studies the stabilization of Pickering-like emulsions using dispersions of interpolyelectrolyte complexes (IPECs) formed by chitosan (CS) and sodium alginate (ALG), two polymers from natural resources, as the aqueous phase and soybean oil as the oil phase. The ability of these bio-based IPECs to form stable emulsions was evaluated by varying the compositional ratio of CS to ALG (Z-ratio) and the oil volume fraction (ϕ_o). Turbidity, zeta potential, and dynamic light scattering measurements revealed the dependence of IPEC properties on the Z-ratio, with phase separation observed near stoichiometric ratios. Phase diagram analysis showed that stable oil-in-water (O/W) and water-in-oil (W/O) emulsions could be obtained under certain combinations of the Z-ratio and ϕ_o. Emulsion stability increased with higher Z-ratios due to increased interfacial activity of the complexes and reduced coalescence. Emulsions with high ϕ_o exhibited transitions from discrete droplets to bicontinuous interfacially jammed emulsion gels (bijels), suggesting tunable morphologies. These results highlight the potential of CHI-ALG IPECs as eco-friendly and efficient stabilizers of Pickering-like emulsions for applications in food, cosmetics and pharmaceuticals. Full article

Narrow Fluvial Sand Bodies are primarily developed along the river center, with horizontal wells for injection and production in some Bohai waterflooded oilfields. This results in a rapid increase in water cut due to a single injection–production direction. Over time, dominant water breakthrough channels form between wells, and the remaining oil moves to deeper regions, which makes conventional profile control measures less effective. We developed a quantitative method based on integrated dynamic and static big data to identify these breakthrough channels and measure the flow intensity between injection and production wells. To address deep remaining oil mobilization, we performed micro-analysis and physical simulations with heterogeneous core models, which led to the development of a deep profile control system using emulsion polymer gel and self-assembling particle flooding. Experiments show that the combined technology can reduce oil saturation in low-permeability layers to 45.3% and improve recovery by 30.2% compared to water flooding. Field trials proved to be completely effective, with a cumulative oil increase of over 23,200 cubic meters and a 12% reduction in water cut per well. This deep profile control technology offers significant water cut reduction and enhanced oil recovery. It can provide technical support for efficient water control and profile management in similar reservoirs. Full article

The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of white bean protein concentrate (WBPC) in comparison with commercial soy and pea proteins. The WBPC exhibited a higher foaming capacity (FC) at neutral pH and excellent foam stability (FS) at both tested pH levels, outperforming the commercial proteins. Although the WBPC’s gelation occurred only at concentrations above 16% and its water-holding capacity (WHC) was lower than that of the soy and pea proteins, the WBPC showed a high binding capacity for nonpolar molecules, excelling in its oil-holding capacity (OHC) and forming stable emulsions, which are relevant for stabilization in food products. Additionally, WBPC can form more rigid gel networks, suitable for systems requiring greater mechanical strength. These techno-functional properties indicate that WBPC is a promising alternative source for the plant-based food industry, helping to meet the demand for innovative, sustainable products and contributing to the diversification of protein sources. Full article

The aim of this study was to evaluate the effects of the complete or partial substitution (0, 20, 40, and 100%) of the pork backfat in prepared sausage with protein emulsion gels loaded with curcumin. The effects of three protein emulsion gels (i.e., peanut proteins, ultrasound-modified peanut proteins, and soy proteins) on sausage characteristics (cooking loss, textural properties, microstructure, sensory characteristics, and antioxidant activity) were investigated and compared using a one-way analysis of variance and Duncan’s multiple tests. The results revealed that the addition of each emulsion gel reduced cooking loss and improved the textural properties of the sausages in a dose-dependent manner. When 20% of pork backfat was substituted with untreated or ultrasound-modified peanut protein emulsion gel (PPEG), cooking loss decreased to a greater extent than when soy protein emulsion gel (SPEG) was used. However, the latter yielded higher cohesiveness and resilience at the same substitution levels. Compared with untreated PPEG, the sausages containing modified PPEG (at 200 W for 20 min) had significantly greater resilience and a denser microstructure. In addition, when 100% of pork backfat was substituted with modified PPEG, the sausages had desirable sensory characteristics. All sausages enriched with protein emulsion gels loaded with curcumin presented higher DPPH and ABTS radical scavenging capacities than the control sausages. The sausages prepared with the modified PPEG had the highest antioxidant activity (DPPH: 37.43 ± 0.35%; ABTS: 39.48 ± 0.50%; TBARS: 0.65 ± 0.05 mg MDA/Kg), which may be attributed to the increased stability of curcumin in the modified PPEG with a denser network structure. Therefore, ultrasound-modified PPEG loaded with curcumin can be used as a new fat substitute in functional sausages or other healthy meat products. Full article