Current Opinion in Colloid & Interface Science最新文献

英文中文

Leveraging fat structuration for enhanced taste, nutrition, and sustainability 利用脂肪结构来提高口感、营养和可持续性

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-08-16 DOI: 10.1016/j.cocis.2025.101953

Olivier Schafer , Antoine Cros , Laurent Sagalowicz

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.

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.

从历史上看，出于健康考虑，脂肪和油的摄入量一直是食品中减少的目标。然而，最近的理解强调了脂质作为提供能量、必需脂肪酸和维生素的营养素的重要作用。食品工业在开发营养最佳、环境可持续和感官吸引的产品方面面临挑战。世界卫生组织建议减少饱和脂肪酸（SFAs）的摄入。富含sfa的油的生产通常与生态问题有关，包括温室气体排放和森林砍伐。尽管存在这些挑战，富含sfa的油在食品生产中提供了技术优势，例如在室温下是固体和结构食品，并且具有抗氧化性。这篇意见论文分析了通过减少食品中的SFAs来利用脂质营养的策略，同时保留了感官属性。这些包括控制脂肪结晶、油凝胶（“凝胶”液体油）的形成、由脂质稳定的泡沫和乳液凝胶。强烈强调消费者的看法，工业可行性，监管方面，成本和可持续性在食品工业给出。

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引用次数: 0

Recent advances in interfacial liquid–liquid oxidation in emulsions and microemulsions with surface-active molecular and nanoparticulate catalysts 表面活性分子和纳米颗粒催化剂在乳状液和微乳中液液界面氧化的研究进展

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-08-11 DOI: 10.1016/j.cocis.2025.101952

Elliot Borne, Jean-Marie Aubry, Véronique Nardello-Rataj

This review presents recent advances in catalytic oxidations performed in emulsified biphasic systems using primary oxidants (O₂, H₂O_2, and t-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: (i) systems using separate phase-transfer agents (PTAs) and redox catalysts; (ii) integrated systems involving catalytic surfactants or catalytic ionic liquids (CILs) that combine interfacial and redox functions within a single species; and (iii) 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.

本文综述了在乳化双相体系中使用初级氧化剂（O2、H2O2和t-BuOOH），通过表面活性分子或纳米颗粒催化剂进行催化氧化的最新进展。重点放在活化这些可持续氧化剂的氧化还原催化剂兼容的水双相环境。这篇综述的一个显著特点是其以胶体为焦点的观点，研究了表面活性催化剂/油/水体系的配方和组成如何影响乳液形态、液滴大小、脱混动力学，以及最终产品回收和催化剂回收的便利性。特别关注的是氧化还原活性两亲体的设计，它可以增强界面覆盖并促进（纳米）乳化。考虑了三类系统：(i)使用单独的相转移剂（pta）和氧化还原催化剂的系统；（ii）涉及催化表面活性剂或催化离子液体（CILs）的集成系统，在单一物种中结合界面和氧化还原功能；（iii）两亲性纳米颗粒，吸附在油水界面，既可作为乳状液稳定剂（所谓的皮克林乳状液），又可作为氧化催化剂。一个专门的部分解决了有机合成中化学生成单线态氧（1O2）的挑战。由于其在水中的寿命很短（≈4 μs），因此在失活发生之前，微乳液体系的水纳米液滴中必须产生1O2以确保其扩散到有机相。最近在Pickering界面催化（PIC）方面的创新突出表明，颗粒基系统在控制乳液的物理化学性质和提高催化性能方面正变得越来越复杂。然而，在将其扩大到工业应用之前，仍有几个挑战需要克服。

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引用次数: 0

Editorial on sufactants 关于表面活性剂的社论

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-08-11 DOI: 10.1016/j.cocis.2025.101950

Rico F. Tabor, Yilin Wang, Romain Bordes

引用次数: 0

Inverse nanoemulsions in particle fabrication 颗粒制备中的逆纳米乳液

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-08-05 DOI: 10.1016/j.cocis.2025.101951

Rafael Muñoz-Espí, Inés Adam-Cervera, Luis Fernando Jiménez-Hernández

Nanoemulsions have emerged as highly versatile platforms for the synthesis of functional nanoparticles, offering nanoconfined environments that enable fine control over particle size, composition, and morphology. While traditionally used in fields such as food, cosmetics, and pharmaceuticals, their role in materials chemistry—particularly in the fabrication of organic, inorganic, and hybrid nanoparticles—has seen significant expansion in recent years. This review focuses specifically on inverse nanoemulsions, in which polar droplets are dispersed in an apolar continuous phase, as media for the controlled formation of nanostructured materials. We present an overview of recent developments from the last few years, organized around three main synthetic strategies: (i) the incorporation of all precursors into a single emulsion, (ii) the external addition of a reactive component to an existing emulsion of a precursor, and (iii) the fusion of two distinct emulsions, each carrying complementary reactants. These methodologies are discussed in terms of their mechanisms, advantages, and applicability to diverse material systems, with particular emphasis on advanced functional materials.

纳米乳液已经成为合成功能性纳米粒子的高度通用的平台，它提供了纳米限制的环境，可以对颗粒大小、组成和形态进行精细控制。虽然传统上用于食品、化妆品和制药等领域，但它们在材料化学中的作用——特别是在有机、无机和混合纳米颗粒的制造方面——近年来得到了显著的扩展。这篇综述特别关注逆纳米乳液，其中极性液滴分散在极性连续相中，作为控制纳米结构材料形成的介质。我们概述了过去几年来的最新发展，围绕三种主要的合成策略进行组织：(i)将所有前驱体合并到单个乳液中，（ii）在现有的前驱体乳液中添加活性成分，以及（iii）融合两种不同的乳液，每种乳液都携带互补反应物。讨论了这些方法的机制、优势和对不同材料系统的适用性，特别强调了先进的功能材料。

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引用次数: 0

Pickering water-in-water emulsions: A review on their rheological and tribological performance 皮克林水包水乳液：流变学和摩擦学性能的研究进展

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-07-11 DOI: 10.1016/j.cocis.2025.101940

Chenxi Wang , Brent S. Murray , Michael Bryant , Anwesha Sarkar

Pickering water-in-water (W/W) emulsions have attracted renewed research attention owing to the recent discovery of their aqueous lubrication performance. We cover the current knowledge of Pickering W/W emulsions regarding their rheological and tribological performance. Particularly, we examine the recent advances that have surfaced in the literature in the last five years, highlighting how the two phases and the Pickering particles affect the rheological properties and microstructural evolution of W/W emulsions when subjected to various degrees of shear stresses. We postulate how biolubrication performance of Pickering W/W emulsions can be altered by formulation engineering of the water droplets to offer fluid film lubrication while the particles providing boundary lubrication. This review therefore offers a stepping stone in highlighting the requirement of systematic experimental studies and rational design of the next-generation Pickering W/W emulsions for them to act as effective aqueous lubricants for a range of biomedical and allied applications.

皮克林水包水（W/W）乳液由于其含水润滑性能的最新发现而引起了新的研究关注。我们介绍了目前关于皮克林W/W乳液流变学和摩擦学性能的知识。特别是，我们研究了近五年来在文献中出现的最新进展，强调了在不同程度的剪切应力下，两相和皮克林颗粒如何影响水乳状液的流变特性和微观结构演变。我们假设如何通过配方工程来改变皮克林W/W乳剂的生物润滑性能，水滴提供流体膜润滑，颗粒提供边界润滑。因此，本综述为强调下一代皮克林W/W乳剂作为生物医学和相关应用的有效水性润滑剂的系统实验研究和合理设计提供了一个基石。

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引用次数: 0

Addressing multifactorial complexity in freeze structuring of food colloids 解决食品胶体冷冻结构中的多因素复杂性

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-07-11 DOI: 10.1016/j.cocis.2025.101941

Andrea Bach, Patrick A. Rühs

Freeze structuring is a simple and scalable process that allows precise control over pore morphology by manipulating ice crystal formation in aqueous suspensions. By adjusting material and process parameters, freeze structuring of colloidal suspensions can yield various structural outcomes. Food systems are inherently complex mixtures of polysaccharides, proteins, and fats, and unlike well-studied single-component systems, the interactions within these multi-component mixtures during freeze structuring remain largely unexplored. This knowledge gap hinders the immediate application of freeze structuring in the food industry, limiting its broader adoption for structuring complex food systems. This review identifies the suspension characteristics that dictate structural outcomes in food systems, aiming to advance freeze structuring as a viable tool for sustainable food manufacturing.

冻结结构是一种简单且可扩展的过程，可以通过操纵水悬浮液中的冰晶形成来精确控制孔隙形态。通过调整材料和工艺参数，胶体悬浮液的冷冻结构可以产生不同的结构结果。食品系统本质上是多糖、蛋白质和脂肪的复杂混合物，与已得到充分研究的单组分系统不同，这些多组分混合物在冷冻构造过程中的相互作用在很大程度上仍未被探索。这种知识差距阻碍了冷冻结构在食品工业中的直接应用，限制了其在复杂食品系统结构中的广泛采用。本综述确定了决定食品系统结构结果的悬浮液特性，旨在推进冷冻结构作为可持续食品制造的可行工具。

引用次数: 0

Electrically conductive microcellular foams via high internal phase emulsions 导电微孔泡沫通过高内相乳剂

IF 7.9 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-06-30 DOI: 10.1016/j.cocis.2025.101939

Song Hee Lee , Joung Sook Hong , Seong Jae Lee

Emulsion-based microcellular foams offer several advantages over conventional extruded foams, including small cell size, open cell structure, and various functionalities. To transform emulsions into polymer foams, a high internal phase emulsion must be formed in which the monomer-based oil phase acts as the continuous phase and the aqueous phase with a very high volume fraction is the dispersed phase, and the cell structure must be maintained during the polymerization process. Electrically conductive foams are fabricated by incorporating conductive fillers or additives, and these materials need to be designed so as not to affect the stability of the emulsion. The key to successful emulsion-based functional foams lies in achieving a synergistic combination of the inherent advantages of the emulsion and the specific roles of functional additives. In this mini-review, we discuss the characteristics of high internal phase emulsions and foams obtained by polymerizing such emulsions, and then discuss the preparation, morphology, and properties of electrically conductive emulsion-based foams. We also explore the development trends of carbonized polymer foams and investigate methods to achieve optimal performance as electrically conductive materials.

与传统的挤出泡沫相比，基于乳化的微孔泡沫具有许多优点，包括小孔尺寸、开孔结构和各种功能。要使乳液转化为聚合物泡沫，必须形成以单体基油相为连续相，以体积分数很高的水相为分散相的高内相乳液，并且在聚合过程中必须保持细胞结构。导电泡沫是通过加入导电填料或添加剂来制造的，这些材料需要设计成不影响乳液的稳定性。乳化基功能泡沫成功的关键在于将乳液的固有优势与功能添加剂的特定作用实现协同结合。在这篇综述中，我们讨论了高内相乳剂和通过聚合得到的高内相乳剂泡沫的特性，然后讨论了导电乳剂泡沫的制备、形态和性能。我们还探讨了碳化泡沫聚合物的发展趋势，并研究了实现最佳导电材料性能的方法。

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引用次数: 0

Evaporation of emulsion drops on surfaces: A short review 表面上乳液滴的蒸发：简要回顾

IF 7.9 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-06-20 DOI: 10.1016/j.cocis.2025.101938

Dileep Mampallil

The evaporation of drops is a ubiquitous phenomenon with implications across a wide range of applied processes. Consequently, the fundamentals of drop evaporation under various configurations and conditions have been extensively studied. One particularly interesting configuration involves the evaporation of emulsion drops, which has implications for food technology, drug delivery, and cosmetics, to name a few. This review explores the evaporation of emulsion systems placed on solid surfaces. Oil-in-water and water-in-oil emulsions exhibit distinct evaporation dynamics and offer possibilities for various applications. Here, we discuss the fundamental principles of drop evaporation in general and highlight various applications of emulsion systems. Additionally, we examine the potential opportunities that can be explored within this system.

液滴的蒸发是一种普遍存在的现象，在广泛的应用过程中具有影响。因此，人们对不同结构和条件下液滴蒸发的基本原理进行了广泛的研究。一个特别有趣的配置涉及乳剂滴的蒸发，这对食品技术、药物输送和化妆品等都有影响。这篇综述探讨了放置在固体表面的乳液系统的蒸发。水包油和油包水乳剂表现出不同的蒸发动力学，为各种应用提供了可能性。在这里，我们讨论了液滴蒸发的基本原理，并强调了乳液体系的各种应用。此外，我们还研究了在该系统中可以探索的潜在机会。

引用次数: 0

Machine learning for food colloids: Novel tools to advance fundamental understanding, stability, texture, and processability 食品胶体的机器学习：促进基本理解，稳定性，质地和可加工性的新工具

IF 7.9 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-06-13 DOI: 10.1016/j.cocis.2025.101937

Kelvin Wong , Tarsila Rodrigues Arruda , Keith T. Butler , Stefan Guldin , Stephen Schrettl

Evolving demands for healthier and more sustainable foods require reformulating ingredients and innovating production processes while maintaining sensory quality and shelf-life. Because traditional physics-based models struggle with the multi-scale complexity of food colloids, machine learning (ML) has emerged as a powerful alternative for predicting the behavior of these systems, in which dispersed components critically shape texture and functionality. This article highlights recent ML applications to enhance colloidal stability and rheological properties, demonstrating how supervised and unsupervised algorithms can capture complex, nonlinear relationships. Key examples include neural networks and chemometric models that predict emulsion stability, monitor microstructures, and forecast gel strength. We further discuss how ML-driven approaches reduce time-consuming experimental work and accelerate product innovation. Looking ahead, future opportunities lie in leveraging larger datasets, adopting inverse design strategies, and implementing insights from adjacent fields to deliver the next generation of data-informed, functional food colloids.

对更健康和更可持续的食品不断变化的需求要求重新配制成分和创新生产工艺，同时保持感官质量和保质期。由于传统的基于物理的模型难以应对食物胶体的多尺度复杂性，机器学习（ML）已经成为预测这些系统行为的强大替代方案，在这些系统中，分散的成分对质地和功能的影响至关重要。本文重点介绍了最近在增强胶体稳定性和流变特性方面的机器学习应用，展示了监督和非监督算法如何捕获复杂的非线性关系。关键的例子包括预测乳液稳定性的神经网络和化学计量模型，监测微观结构，预测凝胶强度。我们进一步讨论了机器学习驱动的方法如何减少耗时的实验工作并加速产品创新。展望未来，未来的机会在于利用更大的数据集，采用逆向设计策略，并从邻近领域实施见解，以提供下一代数据信息，功能性食品胶体。

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引用次数: 0

Light-responsive emulsions and dispersions: Design and applications 光响应乳剂和分散体：设计和应用

IF 7.9 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-06-07 DOI: 10.1016/j.cocis.2025.101935

Jack W. Avery , Beatrice E. Jones , Gregory N. Smith , Rachel C. Evans

The response of molecules to light can have a dramatic impact on the stability, morphology, and controlled release from emulsions or dispersions. In this review, we discuss the underlying mechanisms enabling light-responsive behaviour, including photoswitching, photodestruction, and photothermal effects, in surfactant- and particle-stabilised emulsions and dispersions of structured lipid nanoparticles. We critically evaluate the recent literature to demonstrate the precise control that can be achieved over a wide range of parameters, including droplet size, stability, and release. Finally, we summarise the emerging applications of these systems, identify current challenges, and suggest future research directions.

分子对光的反应会对乳液或分散体的稳定性、形态和控制释放产生巨大影响。在这篇综述中，我们讨论了在表面活性剂和颗粒稳定乳剂和结构脂质纳米颗粒分散体中实现光响应行为的潜在机制，包括光开关、光破坏和光热效应。我们批判性地评估了最近的文献，以证明可以在广泛的参数范围内实现精确控制，包括液滴大小，稳定性和释放。最后，我们总结了这些系统的新兴应用，确定了当前的挑战，并提出了未来的研究方向。

引用次数: 0

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