W/O/W Emulsions as a Strategy to Preserve NADES-Derived Annatto Carotenoids and Enhance the Functional Properties of Potato Starch-Based Active Packaging Films

Chitosan–cinnamaldehyde–whey protein concentrate stabilized W1/O/W2 double emulsion for co-encapsulation of tea polyphenols and β-carotene

W/O/W emulsions with gelled aqueous and oil phases: Construction, characterization, and their effect on enhancing the stress resistance of Lactobacillus plantarum and Streptococcus thermophilus.

To overcome the poor stability and low probiotic survival associated with traditional delivery systems, this study systematically developed and compared water-in-oil-in-water (W/O/W) emulsions with different phase gelation strategies. Three emulsion types were constructed: oil-phase (O-W/O/W), external aqueous-phase (A-W/O/W), and dual-phase gelled (B-W/O/W) emulsions. The results revealed that dual-phase gelation (B-W/O/W) exhibited a superior synergistic effect compared to single-phase gelation. Both aqueous- and oil-phase gelation increased apparent viscosity and restricted internal water mobility, but their combination provided the most robust physical barrier. Specifically, oil-phase gelation reduced particle size by immobilizing free water, while aqueous gelation formed a dense protective network. This synergistic protection significantly enhanced probiotic viability during pasteurization, in vitro digestion, and long-term storage. This study demonstrates that dual-phase gelation is a highly effective and novel strategy for the development of high-performance delivery vehicles, providing a theoretical basis for the commercial application of sensitive probiotics in functional foods.

Physico-chemical properties of edible starch-based films with herbal extracts: cistus and white mulberry and their application as active sachets for oily products.

The aim of the work was to prepare films based on potato thermoplastic starch (TPS) with herbal leaf extracts: from cistus (Cistus incanus L.- C) and white mulberry (Morus alba L.- M). The influence of the extracts on physico-chemical and bioactive properties of the films obtained via casting method was tested and compared. Starch gelatinization in the presence of the herbal infusion (5, 10 and 20% in the gelatinizing media) led to better mechanical and barrier (towards moisture, oxygen and UV) properties of the final TPS films. The modified films exhibited high antioxidative (DPPH scavenging up to 90%) and antifungal (against C. albicans) properties. Peroxide value determination based on UV-Vis spectrophotometric method for linseed oil and butter revealed that extract-enriched TPS sachets effectively inhibited lipid oxidation during storage. Such materials can be used as a biodegradable, edible vegan alternative to conventional petrochemical materials, serving as functional packaging materials for food.

Influence of Oil Phase and Emulsifier on Single and Double Emulsions: Formation, Stability, Encapsulation Efficiency, and Antioxidant Activity

Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations

ABSTRACT This study aimed to produce an oleogel with comparable properties to animal fat for using as fat replacer in beef hamburger. Various ratios of beeswax (B) and adipic acid (A) gelators in black seed oil oleogels were investigated at a total concentration of 5% w/w of oil. The combined use of beeswax and adipic acid gelators did not result in any synergistic effects on the textural and rheological characteristics. Sample B5 (beeswax gelator) was selected as the most suitable oleogel. A needle‐shaped crystal morphology and the highest melting point and storage modulus were observed for B5 oleogel. The effects of replacement ratio (6%–12%) and storage time (1, 15, and 30 days) on the physicochemical properties of the hamburgers were evaluated. Increasing the percentage of oleogel replacement led to a decrease in oil absorption (0.45% ± 0.06%), wrinkling (5.14% ± 0.03%), and cooking loss (9.43% ± 0.03%), while the amount of moisture retention increased. However, these parameters showed an increasing trend over time. The oleogel formulated hamburgers had lower TBARS during storage. Overall, this research demonstrated that substituting animal fat with black seed oil oleogel is able to decrease saturated and trans‐fatty acids in beef hamburger.

Characterization of soy lecithin/tween 80 synergistically stabilized cumin essential oil nanoemulsions and their application in air-dried camel meat processing

The objective of this study was to develop a nanoemulsion of cumin essential oil (CEO-NE) stabilized synergistically by soybean lecithin (SL) and Tween 80 (TW 80), and to investigate the effects of different cumin essential oil (CEO) concentrations (1%–5%) on its physicochemical properties, antioxidant, and antibacterial activities, with a view to further evaluating its potential for preserving sun-dried camel meat. The results showed that when the SL to TW 80 ratio was 1:1, the prepared CEO-NE exhibited the smallest particle size (119.33 ± 2.52 nm) and the highest absolute zeta potential (−56.72 ± 1.23 mV). Through hydrogen bonding and hydrophobic interactions, CEO-NE at various concentrations formed stable nanoemulsion systems, with significantly improved thermal stability. Among these, 3% CEO-NE exhibited the best encapsulation efficiency and the most uniform particle distribution. The results of the antioxidant and antibacterial activity assessments showed that all CEO-NE samples (1%–5%) exhibited concentration-dependent antioxidant and antibacterial effects. The DPPH and ABTS radical scavenging rates increased from 60.24% to 97.09% and from 58.99% to 81.52%, respectively, while the total colony counts of Escherichia coli and Staphylococcus aureus decreased by 1.1 log CFU/mL and 1.32 log CFU/mL, respectively. Furthermore, the activity of CEO-NE at all concentrations was significantly superior to that of free CEO (P < 0.05). Experiments applying CEO-NE to the preservation of air-dried camel meat indicated that, during the 12-day drying process, the CEO-NE-treated group effectively maintained meat moisture content, significantly reduced thiobarbituric acid reactant values (0.46 ± 0.07 mg/kg) and total microbial counts (4.03 ± 0.14 log CFU/g), and improved sensory quality.