Current Opinion in Colloid & Interface Science最新文献

{"title":"Protein-based nanoparticles for drug delivery: Critical review","authors":"Sumera Khizar,&nbsp;Nadia Zine,&nbsp;Abdelhamid Errachid,&nbsp;Abdelhamid Elaissari","doi":"10.1016/j.cocis.2025.101971","DOIUrl":"10.1016/j.cocis.2025.101971","url":null,"abstract":"<div><div>The employment of nanoparticles to develop systems to deliver drugs and to carry small as well as large therapeutic drugs is a rapidly growing research area. The benefits of consuming proteins for preparing drug delivery systems comprise their abundance in natural sources, biodegradability, biocompatibility, simple preparation process, as well as economical. Protein nanoparticles have no prospective toxicity, accumulation, large dimensions, or rapid clearance from the body. Additionally, they offer the prospect to modify their surface by conjugating them with different ligands. This allows desired delivery to targeted organs or tissues, which further decreases systemic toxicity. They are proved to be a better substitute for designing and improving pharmacokinetic and pharmacodynamic properties regarding diverse drug molecules. Herein, while focusing on the different proteins derived from different sources, a summary of protein-based nanoparticles, for drug delivery was presented. Several methods to prepare these nanoparticles were described along with their properties and their appropriate design through surface functionalization by conjugating them with various ligands. Potential applications of protein nanoparticles to deliver various kinds of therapeutic agents are summarized in the table. It then critically compares protein nanoparticles with other organic nanoparticles used for drug delivery by mentioning their limitation. Conclusions and future perspectives add some factors that are significant for designing such nanoparticles as useful drug delivery systems.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"81 ","pages":"Article 101971"},"PeriodicalIF":7.0,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145682672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flash nanoprecipitation for nanoemulsion fabrication: Principles, features, and agricultural applications","authors":"Mingwei Wang,&nbsp;Li Li,&nbsp;Jiayi Shen,&nbsp;Qiangbing Hao,&nbsp;Xuhong Guo","doi":"10.1016/j.cocis.2025.101981","DOIUrl":"10.1016/j.cocis.2025.101981","url":null,"abstract":"<div><div>Nanoemulsions are kinetically stable colloidal droplets with exceptional capabilities for encapsulating active compounds and enhancing their bioavailability, making them highly attractive for applications in biomedicine, functional foods, cosmetics and agriculture. In addition to traditional high-energy and low-energy emulsification techniques, Flash Nanoprecipitation (FNP), originally developed for formulating nanodispersions with solid solute, has emerged as a promising and efficient strategy for producing nanoemulsions. FNP features advantages such as controllable droplet size with a narrow size distribution, high loading capacity, enhanced stability due to a kinetically frozen state, and the ability for continuous production. This review summarizes the principles and equipment of FNP, compares its performance with conventional emulsification methods, and highlights recent advances in using FNP for nanoemulsion fabrication, particularly in agricultural applications such as pesticide carriers and functional delivery systems. Finally, we outline future perspectives for the research bridging FNP in nanoemulsion fabrication and applications, including but not limited to, studies on nanodroplet nucleation dynamics, the design of natural stabilizer design, application-driven evaluation, and scaling up for industrial production. This paper provides both mechanistic insights and a technological framework to further advance nanoemulsions and their application in sustainable agriculture.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"81 ","pages":"Article 101981"},"PeriodicalIF":7.0,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in interfacial liquid–liquid oxidation in emulsions and microemulsions with surface-active molecular and nanoparticulate catalysts","authors":"Elliot Borne,&nbsp;Jean-Marie Aubry,&nbsp;Véronique Nardello-Rataj","doi":"10.1016/j.cocis.2025.101952","DOIUrl":"10.1016/j.cocis.2025.101952","url":null,"abstract":"<div><div>This review presents recent advances in catalytic oxidations performed in emulsified biphasic systems using primary oxidants (O₂, H₂O_2, and <em>t</em>-BuOOH) mediated by surface-active molecular or nanoparticulate catalysts. Emphasis is placed on the activation of these sustainable oxidants by redox catalysts compatible with aqueous biphasic environments. A distinctive feature of this review is its colloid-focused perspective, examining how the formulation and composition of surface-active catalyst/oil/water systems drives emulsion morphology, droplet size, demixing kinetics, and ultimately the ease of product recovery and catalyst recycling. Particular attention is given to the design of redox-active amphiphiles, which enhance interfacial coverage and facilitate (nano)emulsification. Three classes of systems are considered: (<em>i</em>) systems using separate phase-transfer agents (PTAs) and redox catalysts; (<em>ii</em>) integrated systems involving catalytic surfactants or catalytic ionic liquids (CILs) that combine interfacial and redox functions within a single species; and (<em>iii</em>) amphiphilic nanoparticles that adsorb at the oil–water interface, serving as both emulsion stabilizers (the so-called Pickering emulsions) and oxidation catalysts. A dedicated section addresses the challenge of chemically generated singlet oxygen (¹O₂) in organic synthesis. Due to its short lifetime in water (≈4 μs), ¹O₂ must be generated in aqueous nanodroplets of a microemulsion system to ensure its diffusion into the organic phase before deactivation occurs. Recent innovations in Pickering interfacial catalysis (PIC) highlight that particle-based systems are becoming increasingly elaborated, both for controlling the physicochemical properties of the emulsion and for enhancing catalytic performance. However, several challenges still remain to be overcome before they can be scaled up for industrial applications.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"80 ","pages":"Article 101952"},"PeriodicalIF":7.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145020847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nanobubbles to create enhanced functionalities of food-related products","authors":"Khanh Phan ,&nbsp;Bhesh Bhandari","doi":"10.1016/j.cocis.2025.101955","DOIUrl":"10.1016/j.cocis.2025.101955","url":null,"abstract":"<div><div>Together with the development of nanotechnology, roles and applications of food-grade nanobubbles (NBs) have rapidly evolved in the food field. NBs are known as ultrafine gas bubbles with a diameter less than 1 μm. Owing to unique features, such as an extremely tiny in size, outstanding stability, high internal pressure and an extensive surface-to-volume ratio, NBs can significantly facilitate various food processes and related products, as well as enhance food safety and functionalities. There are factors such as gas pressure, temperature, surfactants, electrolytes, gas type, and concentration that impact the formation and stability of NBs in the liquid system. This review article discusses the general concept of bulk-gas NBs, their colloidal stability and other exceptional characteristics relevant to feasible food applications. A special focus is on promising potentials and underlying mechanisms of using NBs to enhance functionalities of food related products. Challenges and future perspectives of comprising NBs in food production are also briefly discussed.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"80 ","pages":"Article 101955"},"PeriodicalIF":7.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From soil to shelf: Regenerative agriculture, scope 3, and emerging opportunities for food science","authors":"Thomas O'Donoghue,&nbsp;Alex McBratney","doi":"10.1016/j.cocis.2025.101967","DOIUrl":"10.1016/j.cocis.2025.101967","url":null,"abstract":"<div><div>Global food system policy, the rise of regenerative agriculture, and the maturation of digital agriculture are converging to reshape how ecological outcomes are embedded in food. This convergence is being accelerated by Scope 3 emissions reporting, which requires greenhouse gas emissions be tracked and integrated into supply chains. Together, these drivers create the conditions for ecological renewal to flow from farming landscapes into food processes and downstream markets.</div><div>For the food science community, this shift presents both challenge and opportunity. Ecological performance can now influence ingredient sourcing, compositional quality, and processing pathways. Positioned at this interface, food science becomes a custodian of provenance and ecological signals – determining whether they are amplified or erased. Regeneration may begin on farm, but if these opportunities are realised, it will remain tangible through to table.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"80 ","pages":"Article 101967"},"PeriodicalIF":7.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145413008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interfacial structure in binary polymer emulsions: Probing formation and stabilization mechanisms with advanced in situ probes","authors":"Yuhui Zhao,&nbsp;Weiyi Zhang,&nbsp;Xue Zhao,&nbsp;Xinglian Xu","doi":"10.1016/j.cocis.2025.101969","DOIUrl":"10.1016/j.cocis.2025.101969","url":null,"abstract":"<div><div>Monolayer emulsions inherently demonstrate limited stability, necessitating the strategic engineering of multilayer interfacial architectures to enhance their resistance to coalescence and aggregation. Binary polymer (BP)-stabilized emulsions demonstrate superior long-term stability, with specific systems (e.g., myofibrillar protein/chitosan composites) reaching interfacial pressures of ∼19.1 mN/m and dilatational moduli up to 50 mN/m. However, a systematic understanding of how diverse interfacial distribution modes (composite vs. bilayer) govern stability, and the application of advanced in situ probes to decipher these mechanisms, remains a significant research gap. This review critically examines fabrication strategies, applications of advanced in situ characterization methodologies, and persistent challenges associated with diversified interfacial distribution modes in BP emulsion systems. In composite interface emulsions, the interfacial layers are formed by covalently/non-covalently crosslinked BPs. We compare these emulsions to bilayer emulsions, formed by layer-by-layer (LbL) self-assembly or an externally induced assembly protocol. Despite these advances, traditional characterization tools have inherent limitations in resolving complex BP interfacial structure. Modern in situ analytical techniques, such as multiple light scattering (MLS), bulk phase exchange method, diffusion wave spectroscopy (DWS) micro-rheology, front surface fluorescence spectroscopy (FSFS), 3D confocal laser scanning microscopy (3D-CLSM), cryogenic transmission electron microscopy (Cryo-TEM), and small-angle X-ray/neutron scattering (SAXS/SANS), offer transformative insights into BP emulsion interface dynamics and stability factors. Looking forward, research priorities should focus on developing mild, scalable, and controllable interface engineering protocols while advancing characterization paradigms to unlock the full potential of BP emulsion technologies across food industrial, pharmaceutical, and materials science applications, particularly in designing next-generation delivery systems and responsive materials.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"80 ","pages":"Article 101969"},"PeriodicalIF":7.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Colloidal properties of milk and plant-based milk alternatives: A structural perspective","authors":"Yinxuan Hu,&nbsp;Alejandra Acevedo-Fani,&nbsp;Harjinder Singh,&nbsp;Aiqian Ye","doi":"10.1016/j.cocis.2025.101966","DOIUrl":"10.1016/j.cocis.2025.101966","url":null,"abstract":"<div><div>Plant-based milk alternatives (PMAs) are less nutritious and more difficult to standardise than dairy milk. Their low colloidal stability is one of the major challenges hindering efforts to enhance their nutritional value by increasing components such as protein and lipids. This property often leads to undesirable phenomena such as phase separation, sedimentation, and creaming, all of which affect product acceptability, manufacturing processes, and even digestibility. This article outlines the colloidal properties and structural characteristics of protein particles and fat globules/oil droplets in both cow milk and PMAs, highlighting the differences in their behaviours during processing and digestion. It also presents strategies to formulate PMAs with colloidal properties that more closely resemble those of cow milk, particularly in terms of stability under processing conditions. Finally, it proposes the use of hybrid protein particles containing a combination of plant and milk proteins, which exhibit unique structural features, improved functional properties, and distinct digestion behaviours, to improve PMA characteristics.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"80 ","pages":"Article 101966"},"PeriodicalIF":7.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancements in essential oil-based emulsions: Eco-friendly alternatives to conventional agrochemicals","authors":"Amit Kumar ,&nbsp;S.K. Mehta","doi":"10.1016/j.cocis.2025.101964","DOIUrl":"10.1016/j.cocis.2025.101964","url":null,"abstract":"<div><div>Conventional agrochemicals are effective but raise concerns about toxicity, persistence, and environmental safety. Essential oils (EOs), owing to their inherent antimicrobial, insecticidal, and antioxidant properties, have emerged as natural alternatives; however, their high volatility and instability limit direct application. Emulsion-based delivery systems, particularly nanoemulsions (NEms) and Pickering emulsions (PEms), provide effective strategies for stabilising and controlling the release of EOs. This review highlights recent advances in EO emulsions, emphasising plant-based surfactants, biosurfactants, and nanoparticles as green stabilisers, alone or in synergy with conventional emulsifiers. Theoretical aspects of colloidal stability, mechanisms of destabilisation, and the role of electrostatic, steric, and non-DLVO forces are discussed. Applications of EO emulsions as agrochemicals are presented, focusing on their improved wettability, adhesion, washing resistance, and sustained release. Finally, current challenges in large-scale production, regulatory standardisation, and field-level validation are outlined and provide future perspectives on establishing EO emulsions as sustainable next-generation agrochemicals.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"80 ","pages":"Article 101964"},"PeriodicalIF":7.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Artificial intelligence in colloid and interface science: Current research, challenges and future directions","authors":"Simha Sridharan ,&nbsp;Tom Bailey ,&nbsp;Agnese Marcato ,&nbsp;Elena Simone ,&nbsp;Nicholas Watson","doi":"10.1016/j.cocis.2025.101965","DOIUrl":"10.1016/j.cocis.2025.101965","url":null,"abstract":"<div><div>Artificial intelligence (AI) and Machine learning (ML) are transforming colloid and interface science by enabling predictive modelling, autonomous experimentation, and accelerated material design. This review highlights recent advances organised in four topics: (1) prediction of basic physical properties; (2) image analysis; (3) process design, monitoring and optimisation; and (4) morphology and phase behaviour prediction. AI models have improved the prediction accuracy of interfacial tension, critical micelle concentration, foam stability, and complex structure–function relationships, in particular, integrated generative AI approaches support the design of new surfactants and emulsifiers. Image analysis has automated microstructural characterisation and enabled real-time quality control, while AI-enhanced process design has delivered digital twins, closed-loop optimisation, and sustainability-oriented workflows. Morphology and phase behaviour prediction has combined simulation-driven neural networks with generative approaches to accelerate material discovery. The future of AI applications in colloids will be shaped by experimental database design and standardisation, hybrid AI methods integrating physics and surrogate modelling, and AI agents leveraging large language models for literature mining, data curation, and experimental optimisation. Together, these developments promise to establish data-rich, physics informed, and increasingly autonomous research ecosystems for colloids and interface science, accelerating material understanding and design.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"80 ","pages":"Article 101965"},"PeriodicalIF":7.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Leveraging fat structuration for enhanced taste, nutrition, and sustainability","authors":"Olivier Schafer ,&nbsp;Antoine Cros ,&nbsp;Laurent Sagalowicz","doi":"10.1016/j.cocis.2025.101953","DOIUrl":"10.1016/j.cocis.2025.101953","url":null,"abstract":"<div><div>Historically, intake of fats and oils has been targeted for reduction in food products due to health concerns. However, recent understanding emphasizes the essential role of lipids as nutrients that provide energy, essential fatty acids, and vitamins. The food industry faces challenges in developing products that are nutritionally optimal, environmentally sustainable, and sensory-appealing. The World Health Organization recommends reducing the consumption of saturated fatty acids (SFAs). The production of oils rich in SFAs is often linked to ecological concerns, including greenhouse gas emissions and deforestation.</div><div>Despite these challenges, SFA-rich oils offer technical advantages in food production, such as being solid and structuring food at room temperature and their resistance to oxidation. This opinion paper analyzes strategies to leverage lipid nutrition by reducing SFAs in food products while preserving sensory attributes. Those include the control of fat crystallization, oleogels (‘gelled’ liquid oils) formation, foams stabilized by lipids, and emulsion gels. A strong emphasis on consumer perception, industrial feasibility, regulatory aspects, cost and sustainability in the food industry is given.</div></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"80 ","pages":"Article 101953"},"PeriodicalIF":7.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}