Consumer concern about human and environmental health is encouraging food manufacturers to use more natural and sustainable food ingredients. In particular, there is interest in replacing synthetic ingredients with natural ones, and in replacing animal-based ingredients with plant-based ones. This article provides a review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles. Increased utilization of natural emulsifiers in food products may lead to a healthier and more sustainable food supply. However, more research is needed to identify, isolate, and characterize new sources of commercially viable natural emulsifiers suitable for food use.

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.

Soy proteins as important food ingredients exhibit a great potential to be widely applied in food formulations, due to their good nutrition, functional properties and health effects. The knowledge about the structure-function relationships of these proteins is crucial for their applications, but still very scant, especially that on their molecular mechanism of emulsification. The purpose of this review is to present a comprehensive summary of the knowledge about emulsifying and interfacial properties of soy proteins, achieved during the past decades, and particularly to provide an insight in understanding the role of conformational flexibility in their emulsifying properties. The interplays between the emulsifying and interfacial properties are also elucidated. For these proteins, the conformational flexibility rather than the surface hydrophobicity is the crucial parameter determining their emulsification performance. On the other hand, evidence is fast growing to indicate that because of the insoluble nature, soy proteins are a kind of unique materials to perform as food-grade Pickering stabilizers. The knowledge about the Pickering emulsion stabilization is distinctly different from that for conventional emulsions stabilized by soy proteins. Thus, different strategies should be employed to develop soy proteins into a kind of effective emulsifiers, depending on the preference of emulsification performance or emulsion stability.

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Microfluidization as a potential technique to modify surface properties of soy protein isolate

Carbothermal reduction could be employed as a facile technology for the synthesis of various novel materials, especially transition-metal-functionalized nanostructures. In particular, energy materials, such as ZnO, MnO2, and LiFePO4, combined with different carbon nanostructures have been widely synthesized via carbothermal reduction, which could be well established industrially due to its low-cost starting materials. In addition, a variety of carbon sources can be employed as comparatively low-cost carbon precursors for the synthesis of carbonaceous functional materials, such as porous carbon-coated magnetic nanoparticles (e.g., Co3O4@C, Fe3O4@C, and FeC3–C). These functional materials have great potential for use in energy and environmental applications. Carbothermal reduction methods possess some incomparable advantages, such as convenience, relatively low cost, and good repeatability, for commercial applications. However, they normally require a relatively high temperature for sustaining carbothermic reaction. Consequently, novel structures can also be derived from renewable, abundant carbon precursors. Examples include lignocellulosic biomass or other biological products derived from food or agricultural wastes (carbohydrates, cellulose, hemicellulose, lignin, chitin, inorganics, and proteins). Thermochemical conversion of biomass, including pyrolysis in an inert environment, has been developed for the production of energy and carbon materials. Furthermore, it is still a potential challenge to simultaneously produce high-quality biofuel products and synthesize value-added functionalized materials via in situ carbothermal reduction. This review will be a powerful resource for stimulating the development of sustainable metal-functionalized nanostructured materials by carbothermal reduction integrated with other advanced technologies, particularly for strengthening efforts towards novel materials for clean energy and environmental applications in the future sustainable society.

Carbothermal synthesis of metal-functionalized nanostructures for energy and environmental applications

Derivation of the emulsifying activity index (EAI) (Pearce, K.N.; Kinsella, J.E.J. Agric. Food Chem. 1978, 26, 716-723) from first principles demonstrates that a simple correction must be made. The original EAI does not provide units of interfacial area per gram of emulsifier as claimed: its value varies with the oil volume fraction. The correction provides the index with the desired units of square meters of interfacial area per gram of emulsifier. The interfacial areas of three suspensions of monodisperse latex beads were determined in four different ways: by turbidimetry using the original and corrected formulas for EAI; by calculation from the droplet size distribution measured by laser diffraction; and by calculation using bead diameters supplied by the manufacturer. For three bead sizes covering the range of droplet sizes in typical emulsions the interfacial area value based on the distribution of particle sizes was closest to the actual value. The interfacial area calculated by original formula for EAI was least accurate. The correction to the EAI formula improved correspondence of interfacial area measured turbidimetrically to the actual value and eliminated its dependence on the oil volume fraction in the emulsion.

Determination of interfacial areas in emulsions using turbidimetric and droplet size data: correction of the formula for emulsifying activity index

Production of a recombinant protein using Pichia pastoris grown in evaporator condensate from a Kraft pulp mill

Components of the bioemulsifier from S. cerevisiae

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Determination of interfacial areas in emulsions using turbidimetric and droplet size data: correction of the formula for emulsifying activity index

Production of a recombinant protein using Pichia pastoris grown in evaporator condensate from a Kraft pulp mill

Components of the bioemulsifier from S. cerevisiae