Prakasan Nisha

Porous materials are of great interest for enhancing the stability and delivery of bioactive compounds. The present study explored a porous starch‐based Pickering emulsion (PSPE) designed for colon‐targeted delivery of curcumin, leveraging the mesoporous architecture and interfacial properties of porous starch (PS). The emulsion was formulated as a stable oil‐in‐water (O/W) system using PS (6% w/v ) and guar gum (1% w/v ) as the wall matrix, with flaxseed oil (2% v/v ) containing curcumin (80 ppm) as the dispersed phase. Compared to a native starch‐based emulsion (NSPE), PSPE exhibited significantly higher encapsulation efficiency (83.07% ± 2.03%) and superior interfacial stabilization, as confirmed by fluorescence microscopy. Fourier transform infrared spectroscopy (FTIR) analysis indicated no chemical interactions among components, supporting physical encapsulation. Shelf stability tests (4 ± 2°C, for 15 days) revealed that PSPE maintained lower particle size, higher zeta potential, and reduced creaming index, contributing to enhanced emulsion stability. Furthermore, PSPE demonstrated slower curcumin release kinetics and improved resistance under simulated gastrointestinal conditions, underscoring its potential as a starch‐based carrier for site‐specific delivery. These findings highlight the functional advantages of porous starch in emulsion‐based delivery systems and offer a novel approach for improving bioactive retention and colon‐targeted release.

Correction and removal of expression of concern for ‘ Musa paradisiaca inflorescence induces human colon cancer cell death by modulating cascades of transcriptional events’ by Arun K. B. et al. , Food Funct. , 2018, 9 , 511–524, https://doi.org/10.1039/C7FO01454F.

Schematic representation of the valorisation of Ayurvedic spent material (ASM).

Expression of Concern for ‘Musa paradisiaca inflorescence induces human colon cancer cell death by modulating cascades of transcriptional events’ by Arun K. B. et al., Food Funct., 2018, 9, 511–524, https://doi.org/10.1039/C7FO01454F.

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Extruded puffed snacks formulated using a blend of spent coconut, pearl millet flour, and corn grits, enriched with curcumin and vitamin D ₃ encapsulated in nano-lignin Pickering emulsions.

Bigels are promising technological advancements for application in the food industry, e.g., texture modification, controlled release, bioactive encapsulation, etc. Here, we focus on the fabrication and characterization of food-grade bigels from flaxseed-beeswax oleogel (OG) and pectin hydrogel (HG) under high shear conditions. Bigels were characterized by using FTIR, XRD, DSC, fluorescence microscopy, rheology, and texture analysis. Bigels retained the characteristics of both OG and HG, as evident from the OG's physical colloidal interactions and the HG's H-bonding in the bigel. Microscopic images revealed intricate network structures from both the HG and OG, with an increased OG fraction contributing to better homogeneity. The rheological properties of the bigels were in agreement with the textural attributes, revealing insights into the enhancement of tactile qualities. The synergistic effect of the OG and HG in bigels resulted in improved viscoelasticity and gel strength. Overall, the study helps in a holistic understanding of the interplay between composition and various attributes of bigels.