Aug 2026· Food Chemistry· Vol 525 Pt 4, pp.
150734
· 0 citations· 33 references
Medicine
Abstract
Application of aqueous enzymatic extraction (AEE) for peanut oil is hindered by severe emulsification. This study investigated the synergistic effects of NaCl-soaking-microwave (SMW) pretreatment and hexanoic acid (HA) on non-emulsifying AEE and elucidated the mechanisms. SMW disrupted oil body membrane, induced interfacial protein degradation, altered secondary structures, promoted tertiary structure unfolding, and increased surface hydrophobicity, thereby promoting their migration to dreg phase (73.55%). HA further affected lipid molecular arrangement and bound to 18-kDa oleosin (binding energy: -3.84 kcal/mol). These synergistic effects promoted extensive oil droplets coalescence as observed by CLSM of slurries. The residual emulsion exhibited reduced stability with a tendency toward phase inversion, decreased |ζ-potential|, and increased Z-average diameter. Ultimately, SMW combined with 1.5% HA eliminated emulsion formation (from 28.28% to 0%) and increased free oil recovery from 0% to 94.03%. These findings support active suppression of emulsion formation and the development of a non-emulsifying AEE system.
Conventional surfactant-stabilized emulsified asphalt can achieve rapid emulsification by reducing oil-water interfacial tension. However, the interfacial film formed by surfactants has limited mechanical strength, making the emulsion prone to coalescence and demulsification during storage and transportation. In additi...
Xiu-Fang Wei, Hai-Sheng Wu, Hao Li et al.· International Journal of Bio...· 0 citations
Rice bran protein (RBP) exhibits limited functional properties because of its compact structure, which reduces its interfacial adsorption capacity and consequently constrains its food applications. This study combined moderate enzymatic hydrolysis and non-covalent complexation with tannic acid (TA) to improve RBP funct...
Qiu-Feng Zhang, Ya-Nan Zhao, Shuo Han et al.· Food Chemistry· 0 citations
The stability of sunflower oil body emulsions is mainly governed by interfacial phospholipids and proteins, whereas the role of endogenous polyphenols remains unclear. This study aimed to evaluate the effects of chlorogenic acid (CGA) on physical stability. Reconstructed oil body proteins (ROBPs) and emulsions (ROBEs)...
Growing demand for clean-label ingredients has intensified the search for sustainable plant-derived emulsifiers capable of replacing synthetic surfactants in nanoformulations. In this study, the emulsifying potential of crude Polygonatum sewerzowii extract (PSE), obtained by optimized ultrasonic-assisted extraction, wa...
To overcome the poor solubility and instability of curcumin, an oil-in-water emulsions were prepared using four food-grade emulsifiers (MSP, SC, SSOS, SE). Their physicochemical properties, stability, and antioxidant capacity were characterized. And their inhibition efficacy in heterocyclic amines (HAs) was evaluated b...
Eicosapentaenoic acid (EPA)-rich algal oil is widely used in functional dairy products due to its favorable functional properties. However, its limited restricts broader application in the food industry. In this work, sodium hyaluronate (SH) was combined with sodium caseinate (SC) to form an aqueous network as an emuls...
Yu-Ye Wang, Ya Chen, Lu Han et al.· Food Chemistry· 0 citations
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