Earticle

Oil-in-water (O/W) emulsified foods are highly susceptible to lipid oxidation, a reaction predominantly initiated at the oil-water interface where multiple reactive pathways operate simultaneously. In such complex multiphase systems, the efficacy of natural antioxidants is severely limited by their chemical instability and their inability to effectively reach this critical interfacial region. These constraints necessitate the development of structural delivery systems to improve the spatial distribution and persistence of natural antioxidants in emulsified food matrices. Liposomes offer an adaptable nanocarrier platform that enhances interfacial accessibility, protects encapsulated antioxidants from environmental stressors (such as oxygen and metal ions), and modulates their retention and release kinetics. However, the practical application of liposomes in food matrices remains challenging due to the intrinsic structural properties of food-grade phospholipids, the complex interfacial behavior of lipid bilayers, and significant restrictions imposed by current preparation methods. These factors collectively govern the physicochemical attributes essential for liposome performance in complex food environments. This review synthesizes structural and mechanistic perspectives on oxidation in O/W emulsions. It evaluates how liposomal design parameters— including phospholipid composition, cholesterol incorporation, surface modification, and solvent-dependent manufacturing strategies—influence efficient antioxidant delivery. By integrating these critical considerations, this review aims to establish key design principles for advancing food-grade liposomal systems, thereby supporting their potential as an approach to enhance oxidative stability and reduce reliance on synthetic antioxidants.

Ammonia (NH3) emitted from swine manure contributes to odor problems and environmental pollution in intensive livestock systems. Plant extracts containing natural saponins, such as Yucca schidigera (YS) and Quillaja saponaria (QS), are used as potential agents to reduce gaseous emissions. This study evaluated the effect of a YS–QS powdered extract on NH3 emissions from pig manure under controlled laboratory conditions. Nine cylindrical pots (23 cm diameter, 25 cm height) were filled with 5 kg of fresh pig manure and assigned to three treatments with three replicates each: untreated manure (T0), manure plus 250 mg/kg extract (T250), and manure plus 2,500 mg/kg extract (T2500). Pots were maintained at 30°C in insulated containers. The extract consisted of a commercially available YS–QS powder. Initial manure properties were pH 8.19 and oxidation-reduction potential –60 mV. Headspace NH3 concentrations were continuously measured using a multi-channel laser-based gas analyzer at ~67-second intervals. Based on the results, NH3 concentrations at day 0 for T0, T250, and T2500 were 35.31±11.07, 62.03±24.30, and 84.65±21.11 ppb, respectively. By day 2, the concentrations decreased to 29.40±12.69, 41.59±18.92, and 50.40±18.81 ppb. The overall reduction rates from day 0 to day 2 were 17% (T0), 33% (T250), and 40% (T2500), with T250 achieving approximately twice the reduction observed in T0. In conclusion, the YS–QS extract reduced NH3 emissions from pig manure, with treatments ≥250 mg/kg showing greater effectiveness than the untreated manure. These results support the potential use of plant-based additives to improve NH3 emission control in manure.

Kimchi is a traditional Korean fermented vegetable food known to contain various bioactive compounds produced during fermentation. In this study, we investigated the antiviral effects of a fermented cabbage Kimchi extract (FCK extract) against avian influenza virus (AIV, H9N2) using chicken embryonic eggs and a murine model. The FCK extract markedly inhibited AIV replication in chicken embryos and significantly reduced viral hemagglutinin titers. In addition, FCK extract suppressed viral neuraminidase activity, an essential enzyme involved in the release of newly formed virus particles. To evaluate its protective efficacy in vivo, the FCK extract was orally administered to 6-week-old BALB/c mice once daily for 15 days, and mice were intranasally challenged with AIV two days after the initiation of administration. Mice treated with the FCK extract exhibited significantly improved survival rates and attenuated clinical symptoms compared with the virus control group and the non-fermented cabbage Kimchi (N-FCK) extract group. Histopathological analysis revealed that lung tissue damage was markedly reduced in the FCK extract -treated mice relative to the control group. These findings suggest that oral administration of fermented cabbage Kimchi extract confers protective effects against AIV infection and that fermentation-derived antiviral components in FCK extract may contribute to this activity.