INFORM March 2025

34 • inform March 2025, Vol. 36 (3)

quercetin increased particle size and enhanced antioxidant proper ties without altering the ζ potential. Unloaded and loaded nanopar ticles improved the rheological stability and antioxidant properties of the corresponding emulsions (E-NP and E-NPQ, respectively) compared to a control emulsion prepared without nanoparticles (E-C). Both types of nanoparticles decreased the lipid digestibility of the emulsions, particularly reducing the bioaccessibility of lauric acid. Surimi gels containing E-C, E-NP and E-NPQ were charac terised in terms of pH, water holding capacity, colour and mechan ical properties. The addition of nanoparticle-containing emulsions increased gel strength but decreased both resilience and gummi ness. The presence of emulsified VCO provided juiciness and an intense coconut flavour, which were very well-accepted by most panellists. Carboxymethyl-β-cyclodextrin/ chitosan complexes formed through electrostatic interactions to stabilize Pickering emulsions: A delivery vehicle for Antarctic krill oil Herein, a novel polysaccharide-polysaccharide colloidal com plexes was prepared through self-assembly driven by electrostatic interactions between carboxymethyl-β-cyclodextrin (CM-β-CD) and chitosan (CS). The formation process, physicochemical prop erties, and emulsifying capacity of the CM-β-CD/CS complexes in varying mass ratios and pH values were systematically investigated, and the stabilization mechanism of CM-β-CD/CS complexes for Pickering emulsion was discussed. The findings demonstrated that the complex prepared at mass ratio 1:1 and pH 5 exhibited excel lent interfacial activity and was able to absorb at interfaces to form interfacial films. Furthermore, it was capable of forming a reticu lar structure, which served as a synergistic stabilizer of the emul sions. Subsequently, this complex was selected to prepare Pickering emulsions loaded with Antarctic krill oil (AKO). The stability, Guo, J., et al. , Food Hydrocolloids , 162, 110994, 2025. https://doi.org/10.1016/j.foodhyd.2024.110994

microstructures, and rheological behavior of Pickering emulsion with varying particle concentrations and oil fractions were inves tigated. The results indicated that the AKO emulsions prepared from the oil fraction of 0.20 and 0.1% concentration of the com plexes had the most robust physical stability. Besides, the AKO emulsion had enhanced oxidative stability and higher bioaccessibil ity than AKO. This study supports the development of polysaccha ride-based emulsifiers and expands the application of AKO in the food industry.

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Thais Lomonaco Teodoro da Silva teaches and conducts food sci ence research at the Federal University of Lavras (UFLA), Brazil. Her research is focused on oleogels, lipid crystallization, and sonocrystallization.

Foods are intricate compositions of numerous ingredients that require stabilization to maintain structure, deliver a distinctive sensory experience, and provide various technological benefits. Beyond macronutrients and water, air is a crucial component in many foods. Consequently, surfactants play a pivotal role at the air interface in a variety of food products. Bubble size and foamability: Role of surfactants and hydrodynamic conditions Tcholakova, S. and Petkova, B., et al. , Current Opinion in Colloid & Interface Science , 72, 101824, 2024. https://doi.org/10.1016/j.cocis.2024.101824 The primary objective of this review is to consolidate our cur rent understanding of the factors controlling the foamability of surfactant solutions under hydrodynamic conditions realized in