Effects of homogeneous and ultrasonic treatment on casein/phosphatidylcholine complex-emulsions: Stability and bioactivity insights

Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics

“…The overall trends in all samples were similar. Compared to the initial emulsion, the average particle size increased after the oral digestion stage, indicating that the mucin promoted bridging flocculation of a small number of droplets [19] . After the simulated gastric digestion, the particle size continued to increase because the complex gastric environment dramatically changed the OB structures.…”

“…It is worth noting that at all digestion stages, the average particle size of the control group was significantly larger than that of the ultrasonically treated OBs, and the 200 W treated OBs had the smallest average particle size. Moreover, an appropriate ultrasonic cavitation can effectively alter protein structure, dissociate the protein subunits, and inhibit the formation of aggregates [19] . The cavitation effect commonly used in food industry induces sonomechanical and sonochemical process, causing unfolding in the native structure of proteins which is desirable for protein functionality, including improving solubility, emulsibility and digestibility [47] .…”

“…The OBs treated with 200 W ultrasonic had the highest rate (87.24 %), and this could also be related to its relatively small average particle size, uniform particle size distribution, and high ζ-potential absolute value. Smaller sample droplets resulted in less aggregation during the gastric phase, further leading to a larger surface area exposed to the small intestine lipase stage, which promoted the digestion rate and achieved a high final digestion degree [19] , [53] . In addition, after ultrasonic treatment, the OB surface proteins were more easily displaced by bile salts; thus, more lipase was adsorbed at the oil–water interface to promote digestion [49] .…”

“…Wang et al [18] found that ultrasonic treatment at a power of 400 W significantly improved emulsion stability. Li et al [19] also showed that ultrasonic treatment improved the digestibility of casein/phosphatidylcholine complex emulsions. Sun et al [20] explored the influence of different ultrasonic sequences on the structural characteristics of emulsions.…”

Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion

“…2B), indicating that negatively charged groups rather than positively charged groups were present on the protein surface. The zeta potential of treated SPP was gradually decreased with ultrasonic duration increasing, which might be a result of the ultrasound unfolding of the protein structure, exposing more negative charges on the protein surface and increasing the effective charge, 33 thus increasing its stability in solution. However, the SPP solution before and after ultrasound treatment was still a relatively unstable system, even though the size of treated SPP particles was significantly smaller than the control ( P < 0.05).…”