Food Hydrocolloids最新文献

{"title":"Ethanol-tolerant dual-protein nanoparticles: Inhibiting lactoferrin aggregation and stabilizing Pickering emulsions in ethanol-water system","authors":"Yuan Wang ,&nbsp;Jingying Xie ,&nbsp;Yahong Wang ,&nbsp;Wenyan Liao ,&nbsp;Yanxiang Gao","doi":"10.1016/j.foodhyd.2025.111533","DOIUrl":"10.1016/j.foodhyd.2025.111533","url":null,"abstract":"<div><div>Lactoferrin (LF) is widely recognized for its biological activities, yet its tendency to aggregate in ethanol-containing environments limits its application in alcoholic beverages. In this study, Zein nanoparticles were employed to modulate LF aggregation and enhance its stability in 15 % (v/v) ethanol-water system. The results demonstrated that Zein effectively inhibited LF aggregation and facilitated the formation of LF-Zein dual-protein nanoparticles. At an optimal mass ratio of LF to Zein (1:1), the nanoparticles exhibited the smallest diameter (110.9 ± 8.4 nm) and the highest zeta-potential (+45.8 ± 1.6 mV), indicating its improved colloidal stability. Circular dichroism (CD) spectroscopy revealed an increase in α-helix content, enhancing the thermal stability of LF. Isothermal titration calorimetry (ITC) and molecular docking analyses confirmed that hydrophobic interactions between LF and Zein played a dominant role in the nanoparticle formation, complemented by hydrogen bonding and van der Waals forces. Furthermore, the dual-protein nanoparticles exhibited strong interfacial activity, significantly reducing interfacial tension and stabilizing Pickering emulsions, as evidenced by lower Turbiscan stability index (TSI) values. These findings suggest that the construction of LF-Zein dual-protein nanoparticles provides a promising strategy for inhibiting LF aggregation in ethanol-rich environments and facilitates its application in alcoholic emulsions and functional beverages.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111533"},"PeriodicalIF":11.0,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143946978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Yeast protein extraction assisted by Pulsed Electric Fields: Balancing electroporation and recovery","authors":"Javier Marín-Sánchez,&nbsp;Alejandro Berzosa,&nbsp;Ignacio Álvarez,&nbsp;Javier Raso,&nbsp;Cristina Sánchez-Gimeno","doi":"10.1016/j.foodhyd.2025.111527","DOIUrl":"10.1016/j.foodhyd.2025.111527","url":null,"abstract":"<div><div>Pulsed Electric Fields (PEF) technology is a promising method for extracting intracellular proteins from <em>Saccharomyces cerevisiae</em> by inducing membrane permeabilization. The degree of permeabilization, influenced by the number and size of pores formed, is expected to affect extraction efficiency. However, the impact of PEF treatment intensity on protein recovery remains unclear, particularly regarding the balance between membrane permeabilization and potential protein denaturation due to treatment. In this study, yeast cells were treated with PEF at 15 kV/cm across a total specific energy range (43.3–207.0 kJ/kg), and electroporation was assessed via flow cytometry. The release of amino acids, peptides, proteins, and protease activity was monitored over incubation time. The impact of field strength (5–20 kV/cm) on protein solubility was also analyzed. Lower-intensity treatments (43.3–84.0 kJ/kg) enabled up to 80 % protein recovery after 24 h, driven by protease activation and sustained hydrolysis. In contrast, higher-intensity treatments (≥121.1 kJ/kg) induced greater electroporation but reduced extraction efficiency (30–50 %) due to electric field–temperature synergy causing protein denaturation and loss of solubility. These findings highlight the need to optimize PEF conditions to balance electroporation and protein recovery, reinforcing PEF as a viable method for sustainable, high-quality protein recovery from yeast biomass.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111527"},"PeriodicalIF":11.0,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Control of starch gel properties by shear-induced disruption of gelatinized swollen starch granule integrity","authors":"Ruoyu Jia ,&nbsp;Xiaoyang He ,&nbsp;David Julian McClements ,&nbsp;Yang Qin ,&nbsp;Liu Xiong ,&nbsp;Lei Dai ,&nbsp;Qingjie Sun","doi":"10.1016/j.foodhyd.2025.111528","DOIUrl":"10.1016/j.foodhyd.2025.111528","url":null,"abstract":"<div><div>This study aimed to elucidate the critical role of swollen starch granules state in starch gel formation, focusing on identifying the underlying physicochemical and molecular mechanisms. Swollen starch granules with varying integrity were generated through controlled shear treatment (3000 rpm, 0.5–10 min), and their gelation behavior and associated mechanisms were thoroughly evaluated. Dynamic shear rheology monitored the gelation process at 4 °C for 18 h. Texture analysis showed a significant decline in gel strength with increasing shear duration, corresponding to the progressive loss of swollen granule integrity. X-ray diffraction and differential scanning calorimetry demonstrated that after 10 min of shear-induced granule disruption, the relative crystallinity of the gel decreased from 20.01 % to 7.82 %, accompanied by a reduction in retrogradation enthalpy from 6.75 to 2.86 J/g. Small-angle X-ray scattering showed a decrease in the ordered aggregate size within retrograded gels, from 23.590 to 18.899 nm, as swollen granule fragmentation intensified. These findings highlight the role of intact swollen starch granules in stabilizing gel networks through their space-filling effects. Composed primarily of amylopectin, these granules are embedded within a continuous amylose matrix, creating a concentrated molecular environment that promotes amylopectin recrystallization. Furthermore, the ordered double-helix clusters formed by amylose rearrangement help connect neighboring swollen granules, thereby promoting the formation of a more cohesive and interconnected gel network. This study provides insights into the role of starch granule integrity on starch-based gels and shows that precise control of granule integrity could improve textural attributes.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111528"},"PeriodicalIF":11.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive pterostilbene encapsulated in zein via an in-situ co-precipitation strategy for efficient antimicrobial and fruit preservative","authors":"Chunli Fang ,&nbsp;Zhinan Fu ,&nbsp;Nan Wei ,&nbsp;Jia Wei ,&nbsp;Shuying Li ,&nbsp;Ting Feng ,&nbsp;Zicheng Tan ,&nbsp;Junyou Wang ,&nbsp;Bin Wu ,&nbsp;Xuhong Guo","doi":"10.1016/j.foodhyd.2025.111529","DOIUrl":"10.1016/j.foodhyd.2025.111529","url":null,"abstract":"<div><div>Pterostilbene (PTS) mainly originated from grapes and palm trees, is a promising bioactive phytoalexin, as it possesses excellent activity against the food-deteriorating microorganisms. For effective use in food preservation, stable encapsulation of a large amount of low-soluble PTS within biomaterials is crucial. In this work, plant-sourced zein macromolecule was used for the efficient encapsulation of PTS (PTS-loaded NPs) via an <em>in-situ</em> co-precipitation strategy for the first time. Compared with conventional stirring precipitation methods, this flow-based new approach demonstrated superior encapsulation efficiency (&gt;93 %) and controllable operating mode. By regulating fluid-involved parameters such as feeding components and flow rates, the particle size, size distribution, and PTS loading efficiency could be easily adjusted. The optimal PTS-loaded NPs demonstrated exceptional storage stability (&gt;14 days), prolonged release property (&gt;48 h), and enhanced antioxidant activity. Additionally, the PTS-loaded NPs exhibited strong antimicrobial action, reducing the growth of <em>A. niger</em> by 50 % and that of <em>E. coli</em> and <em>S. aureus</em> by 99 % when compared to the control. Profiting from the food-grade biomaterial, the non-toxic PTS-loaded NPs enhanced the shelf life of strawberries over 3 days when compared to control with respect to color, weight loss, firmness, and total soluble solids.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111529"},"PeriodicalIF":11.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement","authors":"Shreya Lalitya Yellapantula,&nbsp;Buddhi Dayananda,&nbsp;Bhesh Bhandari,&nbsp;Sangeeta Prakash","doi":"10.1016/j.foodhyd.2025.111525","DOIUrl":"10.1016/j.foodhyd.2025.111525","url":null,"abstract":"<div><div>Dysphagia is a rising concern worldwide due to its associated comorbidity, malnutrition. To address the need for visually appealing and nutritionally dense food, this study utilised three-dimensional printing (3DP) technology to develop multicomponent 3DP food composed of the three macronutrient groups. Faba bean protein (FBP) was heat-treated, and the change in functionality and structure was assessed via Fourier transform infrared (FTIR) and water-holding properties. Plant protein (PP) food inks made of the treated FBP and pea protein isolate (PPI) were optimised by incorporating oil at different concentrations. The resulting inks were assessed based on their shape fidelity, water mobility, texture and rheology. Finally, 3DP multicomponent food products were developed using mashed potato (MP), optimised PP and sunflower oil oleogel (SO). Their texture, shape fidelity, and the International Dysphagia Diet Standardization Initiative (IDDSI) classification were assessed. Dry heat treatment of FBP resulted in a significant increase in overall WHC to 6.92 gg^-1 (p &lt; 0.05). The addition of oil to plant protein inks significantly increased yield stress (p &lt; 0.05) and decreased the hardness (p &lt; 0.05), which in turn, significantly decreased print deviation up to 5 ± 0.1 % (p &lt; 0.05). 3DP multi-component food structures were developed with different ratios of MP, PP, and SO to create varied nutritional profiles. These structures were determined as IDDSI Level 5 – minced and moist, and exhibited low hardness (5.73 ± 0.2N), adhesiveness (−1.61 ± 0.08N), and high shape fidelity (PD = 4.2 ± 0.6 %). This study thus demonstrated that nutritionally customisable dysphagia-friendly foods can be produced via 3DP to help combat malnutrition in the ageing population.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111525"},"PeriodicalIF":11.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of phenolic hydrogen on the formation of chitosan -prenylated flavonoids nanocomplexes","authors":"Jinping Wang ,&nbsp;Jiawen Chen ,&nbsp;Yueming Jiang ,&nbsp;Bao Yang ,&nbsp;Lingrong Wen","doi":"10.1016/j.foodhyd.2025.111523","DOIUrl":"10.1016/j.foodhyd.2025.111523","url":null,"abstract":"<div><div>Polysaccharides are natural nano-carriers for flavonoids. Phenolic hydrogen plays a critical role in the bioactivities of flavonoids. However, the effect of phenolic hydrogen on the formation of polysaccharide-flavonoid nanocomplexes remains unknown. In this study, three prenylated flavonoids – icaritin (ICT), icariin (ICA), and icariside I (ICS) – were encapsulated in chitosan (CS) using a pH-driven method. The influence of the structural characteristics of these prenylated flavonoids on their encapsulation efficiency and their interaction with CS was investigated. The results showed that ICT, ICA, and ICS were well encapsulated in CS with various linear structure. Electrostatic interactions and hydrogen bonds were the main driving forces contributing to the formation of prenylated flavonoid-loaded CS nanocomplexes. Nuclear magnetic resonance spectra revealed the intermolecular hydrogen bonds formed between the 3–OH and 7–OH of ICT and the amines of CS, and might mainly contributed to the highest loading capacity (LC, 16.29 %) of ICT with CS. Notably, when both 3–OH and 7–OH are substituted with sugar moieties in ICA, weaker intermolecular hydrogen bond interactions with CS were observed, resulting in a significantly lower LC of only 5.54 %. Moreover, these nanocomplexes demonstrated better acid resistance (pH 2.0–6.0) and salt stability. The present results indicated the importance of phenolic hydroxyl groups, especially their position on the encapsulation capacities of prenylated flavonoids with CS. Altogether, this study might reveal the structure-encapsulation relationship of polysaccharides-based nanocomplexes loaded with prenylated flavonoids, providing valuable insights for selecting more suitable delivery carriers for flavonoids with diverse structures.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111523"},"PeriodicalIF":11.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzymatic amplification of α-1,6 linkages by glycosyltransferases on banana starches to enhance slow digestibility at the small intestinal α-glucosidase level","authors":"Young-Bo Song ,&nbsp;Hyung-Min Kim ,&nbsp;Won-Min Lee ,&nbsp;Luis Arturo Bello-Pérez ,&nbsp;Dan Li ,&nbsp;Sang-Ho Yoo ,&nbsp;Byung-Hoo Lee","doi":"10.1016/j.foodhyd.2025.111518","DOIUrl":"10.1016/j.foodhyd.2025.111518","url":null,"abstract":"<div><div>Banana starch contains a higher proportion of long, linear B₃-amylopectin chains compared to other botanical sources of starch, making it an effective substrate for glycosyltransferases. In this study, glycogen branching enzymes (GBEs) and 4,6-α-glucanotransferases (4,6-αGTs) were applied to amplify the α-1,6 branching structures in banana starch, which are digested more slowly into glucose by mammalian α-glucosidase. Both enzymes increased the proportion of α-1,6 linkages by efficiently utilizing the long B₃-chains. GBEs amplified the number of α-1,6 branching points (7.0–15.6 %), while 4,6-αGTs enhanced the consecutive ratio of α-1,6 bonds (0.5–6.3 %) compared to untreated banana starch (3.5–3.7 %). Additionally, enzyme-treated starches exhibited decelerated glucose release when tested with rat intestinal and human recombinant α-glucosidase. These results suggest that enzyme-modified starches with enhanced α-1,6 branching have the potential to serve as functional carbohydrates for modulating postprandial glycemic responses. Furthermore, this approach offers a novel application for banana-based products, contributing to reduced agricultural waste and environmental sustainability in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111518"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Epicatechin gallate-mediated modulation of zein self-assembly and air-water interfacial properties of zein nanoparticles","authors":"Xiujuan Chen ,&nbsp;Kaili Nie ,&nbsp;Lixin Ma ,&nbsp;Xiaoqiang Chen","doi":"10.1016/j.foodhyd.2025.111519","DOIUrl":"10.1016/j.foodhyd.2025.111519","url":null,"abstract":"<div><div>The role of polyphenols in regulating protein self-assembly behavior and interfacial characteristics has attracted considerable interest in recent years. This study investigated the effects of epicatechin gallate (ECG) on the behavior of nanoparticles formed by zein during self-assembly using the antisolvent method, as well as the properties of the resulting nanoparticles at the air-water interface. The findings revealed that ECG significantly influenced the microstructure and air-water interfacial characteristics of zein nanoparticles by modulating the assembly process. Unmodified zein nanoparticles displayed strong inter-particle interactions, resulting in the formation of large aggregates and increased surface hydrophobicity. The incorporation of ECG enhanced the surface charge of zein nanoparticles and reduced their size and surface hydrophobicity. Furthermore, the reduced interaction forces among ECG-modified zein nanoparticles facilitated the development of hysteresis in the Langmuir-Blodgett interfacial membrane. This enhancement improved their adsorption, penetration, and rearrangement at the air-water interfacial, as demonstrated by dynamic droplet analysis. Notably, the results of the stability analysis and Lissajous plots indicated that moderate ECG concentrations (zein/ECG mass ratios of 80:1 and 40:1) enhanced the storage stability of zein nanoparticles and their stabilization at the air-water interface. Conversely, higher ECG concentrations (zein/ECG mass ratios of 5:1 and 2:1) destabilized this stability. These findings indicate that the concentration of ECG regulated the self-assembly behavior of zein in the formation of nanoparticles using the antisolvent method. This in turn, modulated the microstructure of the nanoparticles and their rheological properties at the air-water interface.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111519"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable extraction and characterization of type I collagen from tuna skin waste utilizing biocompatible ionic liquid-based aqueous two-phase system","authors":"Qianqian Chen ,&nbsp;Botao Liang ,&nbsp;Xuan Yuan,&nbsp;Xinyi Yu,&nbsp;Chengcheng Li,&nbsp;Lai Wei,&nbsp;Jing Ye,&nbsp;Jiajia Wu,&nbsp;Zhiyuan Dai,&nbsp;Yanbin Lu","doi":"10.1016/j.foodhyd.2025.111524","DOIUrl":"10.1016/j.foodhyd.2025.111524","url":null,"abstract":"<div><div>In this study, a green method for collagen recovery from tuna processing waste utilizing a biocompatible ionic liquid-based aqueous two-phase system (ATPS) was established. The phase behavior of selected extractants, including choline-based ionic liquids (Ch-ILs) and the non-ionic surfactant Triton X-100 (TX-100), was systematically investigated and evaluated based on their phase diagrams, density functional theory calculations, and nuclear magnetic resonance analysis. Through optimization of single-factor experiments, the optimal ATPS was determined to consist of TX-100, [Ch][DHC], and water in a weight ratio of 16:30:54. Following ultrasonic treatment for 2 h at a solid-to-liquid ratio of 1:10, an average collagen yield of 16.61 ± 0.30 % was achieved without requiring tedious sample pretreatment steps. The purified collagen was characterized and validated through a series of spectral analyses, confirming that it maintained a relatively intact triple helix structure. It is noteworthy that the recovery and recycling rates for both [Ch][DHC] and TX-100 were evaluated during the extraction process, with results indicating that these rates exceeded 87.5 %. Additionally, the potential extraction mechanisms underlying the interactions between collagen and the studied ionic liquids were investigated using molecular docking simulations. This proposed extraction strategy aligns with principles of being environmentally friendly, safe, and sustainable—thereby enhancing its application prospects for effective treatment of tuna processing waste.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111524"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A universal co-encapsulation strategy for hydrophilic and hydrophobic bioactives via marangoni effect-driven phase-change microcapsules","authors":"Like Wang,&nbsp;Peiyan Feng,&nbsp;Bo Liu,&nbsp;Xiaonan Huang,&nbsp;Shouwei Yin","doi":"10.1016/j.foodhyd.2025.111522","DOIUrl":"10.1016/j.foodhyd.2025.111522","url":null,"abstract":"<div><div>This study presents a novel food-grade Marangoni effect- and polyelectrolyte coacervate-based co-encapsulation strategy to simultaneously deliver hydrophilic and hydrophobic drugs, addressing the limitations of traditional systems in delivering active ingredients with diverse solubility. By encapsulating hydrophilic proanthocyanidins (PA) with chitosan/chondroitin sulfate polyelectrolyte complexes (Ch95/CS-PA) and co-loading them with hydrophobic vitamin D₃ (VD₃) in lauric acid phase change material (PCMs), composite microcapsules (PCMCs) were constructed using surface tension gradient-driven droplet self-splitting technology. Experimental results demonstrate that this method achieves efficient co-encapsulation through electrostatic interactions and low-temperature phase change solidification, with encapsulation efficiencies of 71.88 % for PA and 82.49 % for VD₃. The dual-channel fluorescence tracing analysis via confocal laser scanning microscopy (CLSM) demonstrated that the Ch95/CS-PA achieved a uniform and stable distribution within PCM, with no ethanol-induced flocculation or Marangoni flow-driven drug leakage observed, thereby validating the efficacy of Ch95/CS as a hydrophilic drug delivery carrier. Thermal analysis (DSC, TGA) confirmed the stable phase change properties of the microcapsules (phase change enthalpy of 134.3 J/g), with no significant drug loss after 28 days of storage at 4 °C. In vitro simulated gastrointestinal digestion showed that PCMCs remained intact in gastric fluid and released drugs in intestinal fluid through pH-responsive and bile salt-mediated micellization, enhancing the bioaccessibility of PA and VD₃ to 79.82 % and 55.85 %, respectively, compared to their free forms (control group: 41.16 % and 16.21 %). Compared to traditional multiple emulsion methods, this strategy reduces preparation time from hours to seconds and replaces mechanical energy input with chemical energy, offering a scalable solution for multi-component functional ingredient encapsulation in food and nutraceutical applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111522"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}