β-Cyclodextrin Oil-Water Interface Adsorption

Real-time, non-destructive monitoring of β-cyclodextrin adsorption at oil-water interfaces via multi-technique integration reveals ionic effects and competitive adsorption, guiding Pickering emulsion stabilization.

Sun, Xiaorong · Liyi, Chen · Haoyue, Zhang · Bi, Chonghao · Liu, Cuiling · 74954912 · Zhao, Kun · Zhang, Shanzhe · Liu, Xuecong

Journal of Food Engineering 2026

Advantages

Real-time non-destructive monitoring

OIRD enables real-time observation of micrometer-scale adsorption without damaging the system, overcoming the limitations of conventional destructive or non-real-time methods.

Multiscale integration

Combining molecular simulation (molecular docking) with experimental techniques (QCM-D, OIRD) provides a multiscale understanding from molecular to macroscopic levels.

Reveals competitive and ionic effects

Systematically examined the effects of sodium caseinate, Tween 20 and NaCl on β-CD interfacial adsorption, offering direct experimental evidence for tuning adsorption behavior.

Guides Pickering emulsion preparation

The multiscale characterization helps understand β-CD interfacial behavior as a Pickering emulsifier, thereby optimizing emulsion stability.

Applications

• Food Emulsions：Study β-CD adsorption at food emulsion interfaces to optimize stability and texture.
• Pickering Emulsions：Use multiscale data to guide Pickering emulsion preparation with β-CD as particulate emulsifier.
• Interfacial Adsorption Characterization：Provide an integrated OIRD-based method for in-situ interfacial adsorption characterization.
• Cyclodextrin Applications：Expand functional applications of β-CD in oil-water interfacial regulation.