Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application.

Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However, excessive fat consumption poses a significant risk for chronic ailments such as obesity, hypercholesterolemia, and cardiovascular disease. Therefore, the development of green, healthy, and stable protein-based emulsion gel as an alternative to traditional fats represents a novel approach to designing low-fat food. This paper reviews the emulsification behavior of proteins from different sources to gain a comprehensive understanding of their potential in the development of emulsion gels with fat-analog properties. It further investigates the emulsifying potential of protein combined with diverse substances. Then, the mechanisms of protein-stabilized emulsion gels with fat-analog properties are discussed, mainly involving single proteins, proteins-polysaccharides, as well as proteins-polyphenols. Moreover, the potential applications of protein emulsion gels as fat analogues in the food industry are also encompassed. By combining natural proteins with other components such as polysaccharides, polyphenols, or biopolymers, it is possible to enhance the stability of the emulsion gels and improve its fat-analog texture properties. In addition to their advantages in protecting oil oxidation, limiting hydrogenated oil intake, and delivering bioactive substances, protein-based emulsion gels have potential in food 3D printing and the development of specialty fats for plant-based meat.

Insights into the long-term immobilization performances and mechanisms of CMC-Fe0/FeS with different sulfur sources for uranium under anoxic and oxic aging.

Nanoscale zerovalent iron (Fe0)-based materials have been demonstrated to be a effective method for the U(VI) removal. However, limited research has been conducted on the long-term immobilization efficiency and mechanism of Fe0-based materials for U(VI), which are essential for achieving safe handling and disposal of U(VI) on a large scale. In this study, the prepared carboxymethyl cellulose (CMC) and sulfurization dual stabilized Fe0 (CMC-Fe0/FeS) exhibited excellent long-term immobilization performances for U(VI) under both anoxic and oxic conditions, with the immobilization efficiencies were respectively reached over 98.0 % and 94.8 % after 180 days of aging. Most importantly, different from the immobilization mechanisms of the fresh CMC-Fe0/FeS for U(VI) (the adsorption effect of -COOH and -OH groups, coordination effect with sulfur species, as well as reduction effect of Fe0), the re-mobilized U(VI) were finally re-immobilized by the formed FeOOH and Fe3O4 on the aged CMC-Fe0/FeS. Under anoxic conditions, more Fe3O4 was produced, which may be the main reason for the long-term immobilization U(VI). Under oxic conditions, the production of Fe3O4 and FeOOH were relatively high, which both played significant roles in re-immobilizing U(VI) through surface complexation, reduction and incorporation effects.

Temporal stability and maintenance mechanisms of alpine meadow communities under clipping and fertilization.

Negative effects of long-term overgrazing have been seriously, grasslands temporal stability is an important ecological concern we need to research. Here, we performed a 12-year-long (2007-2018) two-factor controlled experiment on Kobresia humilis meadow on the Tibetan Plateau. The manipulations included three clipping levels (no clipping, NC; moderate clipping, MC; heavy clipping, HC) and two fertilization levels (no fertilization, NF; fertilization, F). Our results revealed that the two clipping manipulations significantly increased the temporal stability of alpine meadow communities, whose significant increase was more pronounced under the MC than HC treatment. Species asynchrony had a significant positive correlation with species abundance along with compound community gradient. Moreover, asynchrony effects, portfolio effects, and facilitation interactions were all present in the communities under the six types of experimental treatment combinations. Additionally, a selection effect was detected in the compound communities, demonstrating characteristics that are common to different mechanisms. There were no significant differences in the effects of these mechanisms on community temporal stability between the NC-NF and MC-NF interactive communities. The portfolio effects predominated when clipping intensity was moderate under both fertilization and nonfertilization conditions. By contrast, in the compound communities, the selection effect predominated. In summary, we conclude that in meadow communities that undergo clipping and fertilization disturbances, facilitation interactions and weak interactions make a greater contribution toward maintaining their temporal stability.

Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents.

HYPOTHESIS: Pickering emulsions can be produced using raw particles obtained from uncracked vegetal food byproducts as sole stabilizers. The complexity brought by these non-purified ingredients will be their strength since insoluble particles and soluble compounds shall display good complementary properties, at the interface and the continuous phase. EXPERIMENTS: Emulsions were monitored over a one-month storage as regards to oil droplet diameter as main indicator of stability. Then, two main studies were carried out: 1) on the whole powders (water binding capacity, dry matter and insoluble content, size and morphology); 2) on the soluble content (size, charge, pH, Brix degree, surface tension measurements). FINDINGS: All byproducts stabilized-emulsions were stable during storage. They display various oil droplet sizes with sugar beet < apple < oat. Direct observation of the oil-water interfaces showed adsorption of the solid particles, and some voids corresponding to soluble elements from the byproducts' powders. The latter displayed surface-active properties. The insoluble particles are driving the oil droplet size and protecting against coalescence while soluble compounds can also adsorb at the interface, lowering droplet size, and also act as thickening agents from the continuous phase (pectins). Vegetal byproducts are thus meta ingredients, able to stabilize clean-label emulsions.

Improvements of thermophilic enzymes: From genetic modifications to applications.

Thermozymes (from thermophiles or hyperthermophiles) offer obvious advantages due to their excellent thermostability, broad pH adaptation, and hydrolysis ability, resulting in diverse industrial applications including food, paper, and textile processing, biofuel production. However, natural thermozymes with low yield and poor adaptability severely hinder their large-scale applications. Extensive studies demonstrated that using genetic modifications such as directed evolution, semi-rational design, and rational design, expression regulations and chemical modifications effectively improved enzyme's yield, thermostability and catalytic efficiency. However, mechanism-based techniques for thermozymes improvements and applications need more attention. In this review, stabilizing mechanisms of thermozymes are summarized for thermozymes improvements, and these improved thermozymes eventually have large-scale industrial applications.