This study introduces a two-step ultrasonic strategy for fabricating zein-resveratrol-pectin ternary complexes as Pickering emulsion stabilizers. The novelty lies in two aspects. First, resveratrol serves as both a structural modulator and an antioxidant. Second, ultrasonication plays a distinct dual role, with primary ultrasonication optimizing nanoparticle assembly (encapsulation efficiency 86.0%, particle size ∼180 nm) and secondary ultrasonication activating interfacial complexation with pectin to yield complexes with superior emulsifying performance (emulsifying activity index 15.94 m2/g). The resulting emulsion exhibited solid-like gel behavior (storage modulus ∼100 Pa), minimal creaming (20.01%), and exceptional stability under thermal, pH, and ionic stresses, with minimal creaming even at 85 °C. Raman spectroscopy confirmed the formation of a dense interfacial layer, which underpinned the enhanced oxidative resistance (peroxide value 0.25 mmol/L after 5 days). This work demonstrates that integrating polyphenol modification with dual-stage ultrasonication offers a green and effective approach for developing high-performance, clean-label food colloids.
Qiufang Liang, Panpan Cao, Yunxia Du et al.· Food Chemistry· 0 citations
Although chitosan (CS)- and essential oil (EO)-based packaging systems have been widely reviewed, a focused synthesis connecting nano-delivery design with interfacial regulation, film-network evolution, release behavior, and preservation performance in real food systems remains lacking. This review addresses that gap by examining CS-based nano-delivery systems for EOs in active food packaging, with an emphasis on how carrier design and multiscale organization govern functional performance. Major delivery strategies, including nanoemulsions, nanoparticles, nanogels, Pickering emulsions, nanofibrous systems, and nanocomposites, are discussed in relation to EO stabilization, dispersion uniformity, and controlled release. Their effects on film microstructure, mechanical and barrier properties, thermal stability, optical behavior, and antimicrobial and antioxidant activities are further evaluated alongside preservation outcomes in fruits, vegetables, dairy products, meat, and aquatic products. Particular attention is given to structure-function relationships across the carrier, interface, and film-network levels, and to the distinction between established active-packaging functions and emerging smart-packaging applications. Current challenges include EO compositional variability, limited cross-study comparability, sensory constraints, migration and regulatory concerns, and insufficiently scalable fabrication routes. Future work should prioritize mechanism-informed interfacial design, standardized evaluation frameworks, food-specific release-preservation correlations, and scalable green manufacturing.
Understanding the interaction between proteins and polysaccharides is fundamental for designing food structures, yet the potential of ultrasound to precisely modulate these interactions has not been systematically reviewed. This review critically examines the mechanistic role of acoustic cavitation and its associated physical and chemical effects in driving the formation of protein-polysaccharide complexes. We highlight how ultrasound-induced shear forces, micro-turbulence, and free radical generation not only accelerate covalent conjugation via the Maillard reaction but also reinforce non-covalent forces, such as hydrophobic interactions, hydrogen bonding, and electrostatic contacts, by inducing conformational changes in biopolymers. These ultrasound-mediated structural modifications result in significantly improved techno-functional properties, including solubility, emulsification, and foaming performance. We further discuss how these enhanced complexes are enabling innovations across emulsion stabilization, gel fabrication, bioactive compound encapsulation, and edible film formation. Finally, we identify critical research priorities, particularly the correlation between ultrasonic parameters and molecular interaction mechanisms, the structural characterization of conjugates, and the evaluation of their safety for food applications. By providing a comprehensive framework that bridges fundamental sonochemistry with food material science, this review positions ultrasound as a versatile and sustainable tool for engineering advanced food systems.
Qiufang Liang, Panpan Cao, Yunxia Du et al.· Ultrasonics sonochemistry· 0 citations