INFORM March 2025

inform March 2025, Vol. 36 (3) • 33

lets in HDL-stabilized HIPPEs were larger, more compact, and exhibited lower solid lipid balance values in rheological tests. The competing adsorption of HDL and LDL at the interface influenced the properties of HDL-LDL prepared emulsions. However, an appropriate amount of Pv promoted the formation of an electrical double layer between LDL and HDL, further reducing interfacial tension. LDL-HDL-Pv complex stabilized HIPPEs displayed more gel-like rheological properties and the highest stability during the storage. This study provides insights for the development of EY pro tein-based emulsification systems in food industry. Engineering surfactant-free pickering double emulsions gels with different structures as low-calorie fat analogues: Tunable oral perception, inhibiting lipid digestion, and potent co-delivery for lycopene and epigallocatechin gallate Du, L. and Meng, Z., Food Chemistry , 463, Part 3, 141378, 2025. https://doi.org/10.1016/j.foodchem.2024.141378 Structural design has been as a transformative strategy to create clean-label and well-nourished fat-based foods. Herin, sur factant-free, plant-based oil-in-water-in-oil (O/W/O) and water-in oil-in-water (W/O/W) emulsions gels (EGs) were designed using protein microgels and fat crystals formed in situ, which achieved dual-interface Pickering stabilization. The suitability and differ ence of O/W/O and W/O/W EGs as fat analogues in maintaining fat texture, inhibiting lipid digestion, target release and bioactiv ity of co-loading epigallocatechin gallate (EGCG) and lycopene were examined. O/W/O and W/O/W EGs displayed own unique characteristics, and could be tailored to optimize their perfor mance. O/W/O EGs provided smoother oral perception similar to butter. The multi-structure and interface modulation for double EGs achieved inhibiting lipid digestion, fat phase position mainly controlled the digestive process. Co-delivery systems exhibited synchronous release profiles, allowing a more obvious in-time sus tained release of lycopene in O/W/O and EGCG in W/O/W EGs. Both co-delivery O/W/O and W/O/W showed anti-inflammatory bioactivity. Enrichment of surimi gels with water in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles Alemán, A., et al. , Food Hydrocolloids , 158, 110497, 2025. https://doi.org/10.1016/j.foodhyd.2024.110497 Water-in-oil (W/O) emulsions of virgin coconut oil (VCO) containing quercetin-loaded chitosan nanoparticles were incorpo rated into Alaska pollock surimi gels to obtain a new product with unique texture and coconut flavour. Loading nanoparticles with

tants were found not to significantly affect its activity. However, protease activity increases with the presence of EOs, and it was also observed that the use of surfactants does not significantly affect protease activity either. This work represents a step forward in the development of environmentally friendly multifunctional deter gents with high disinfectant and detersive capacity.

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Ignacio Vieitez is a research professor at the Universdad de la República in Montevideo, Uruguay. He studies green extraction processes to isolate bioactive compounds and determines their potential benefits as food ingredients.

Pickering emulsions have garnered great interest in food science lately. Pickering emulsions are different from traditional emulsions in that they are stabilized by solid particles, or colloidal surfac tants, instead of molecular surfactants. Therefore, these systems are characterized by the use of colloidal particles as physical sta bilizers that strongly anchor at the oil–water interface. Compared with conventional emulsions, Pickering emulsions can effectively prevent aggregation, coalescence and phase separation, and exhibit high stability under lipid oxidation conditions. These articles describe some applications of Pickering emulsions to learn more about the potential industrial interest. Studies on the complex interactions of different egg yolk proteins and their roles on rheological properties and stability of high internal phase Pickering emulsions Bie, J., et al. , Food Hydrocolloids , 160, Part 1, 110755, 2025. https://doi.org/10.1016/j.foodhyd.2024.110755 Egg yolks (EY) are widely used in food emulsions due to their high contents of amphiphilic proteins. This study investigated the different characterization and interactions among low-den sity lipoproteins (LDL), high-density lipoproteins (HDL) and phosvitins (Pv) using fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), scanning electron microscopy (SEM). The high internal-phase Pickering emulsions (HIPPEs) prepared by those protein complexes were analyzed on the basis of droplet size, optical microstructure, con focal microscopy images, interfacial protein compositions and rheological behavior. Results showed that LDL had a smaller par ticle size (56.44 ± 1.27 nm) and a greater ability to reduce interfa cial tension, resulting in smaller droplet sizes (7.09 ± 0.25 μm) in LDL-stabilized HIPPEs. In contrast, HDL possessed higher hydro phobicity and a greater number of free sulfhydryl groups. The drop