{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T15:52:01Z","timestamp":1789487521189,"version":"build-2803163510"},"reference-count":32,"publisher":"American Chemical Society (ACS)","issue":"36","license":[{"start":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T00:00:00Z","timestamp":1787961600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico","doi-asserted-by":"publisher","award":["304446\/2022-0"],"award-info":[{"award-number":["304446\/2022-0"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico","doi-asserted-by":"publisher","award":["406973\/2022-9"],"award-info":[{"award-number":["406973\/2022-9"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior","doi-asserted-by":"publisher","award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,9,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Pickering water-in-water (W\/W) emulsions stabilized by biocompatible particles represent a promising strategy for the design of functional soft materials. In this study, we investigate the ability of Saccharomyces cerevisiae, in both viable (Y-AC) and thermally inactivated (Y-IN) forms, to stabilize amylopectin\u2013xyloglucan (AMP\u2013XG) W\/W emulsions, providing the first report of yeast-based Pickering stabilization in this polymer\u2013polymer system. Physicochemical characterization, including FTIR, \u03b6-potential measurements, and potentiometric titration, revealed that thermal inactivation induces a reorganization of the cell wall, increasing the fraction of titratable sites (from 23% to 50%) while preserving the overall acid\u2013base balance and net negative surface charge. The \u03b6-potential was highly sensitive to ionic strength: the addition of 1 mmol L\u20131 NaCl reduced its magnitude by approximately 50%, whereas 20 mmol L\u20131 nearly suppressed electrostatic repulsion. Stability assays showed that Y-IN at 6.0 \u00d7 104 cells mL\u20131 provided effective interfacial coverage and delayed phase separation. However, elevated ionic strength (20 mmol L\u20131 NaCl), induced yeast migration toward the AMP-rich phase, compromising emulsion stability. Confocal microscopy confirmed that viable cells also strongly adsorb at the polymer\u2013polymer interface but undergo similar salt-induced migration at high ionic strength. Contact angle measurements further indicated a shift in wettability toward the dispersed phase, increasing from 89\u00b0 \u00b1 11\u00b0 to 116\u00b0 \u00b1 10\u00b0 (Y-IN) and from 114 \u00b1 18\u00b0 to 130\u00b0 \u00b1 7\u00b0 (Y-AC) with increasing salt concentration. Overall, these findings demonstrate that yeast particles can function as natural stabilizers for AMP\u2013XG W\/W emulsions, with ionic strength acting as a key parameter in modulating interfacial adsorption and phase affinity.<\/jats:p>","DOI":"10.1021\/acsomega.6c05131","type":"journal-article","created":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T12:06:50Z","timestamp":1788350810000},"page":"54313-54321","source":"Crossref","is-referenced-by-count":0,"title":["Stabilization of\nAmylopectin\u2013Xyloglucan Water-in-Water\nPickering Emulsions by Yeast Cells"],"prefix":"10.1021","volume":"11","author":[{"given":"Cassiano","family":"Pires","sequence":"first","affiliation":[{"name":"BIOPOL, Center for Development and Innovation in Materials and Biomaterials-CDIM , ,","place":["Curitiba, Brazil, 80210-170"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lilian Fernanda","family":"Martins do Amaral","sequence":"additional","affiliation":[{"name":"BIOPOL, Center for Development and Innovation in Materials and Biomaterials-CDIM , ,","place":["Curitiba, Brazil, 80210-170"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Natalia Brasil Posselt","family":"Costa","sequence":"additional","affiliation":[{"name":"BIOPOL, Center for Development and Innovation in Materials and Biomaterials-CDIM , ,","place":["Curitiba, Brazil, 80210-170"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5189-2833","authenticated-orcid":true,"given":"Joslaine","family":"Jacumazo","sequence":"additional","affiliation":[{"name":"BIOPOL, Center for Development and Innovation in Materials and Biomaterials-CDIM , ,","place":["Curitiba, Brazil, 80210-170"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jaqueline","family":"Carneiro","sequence":"additional","affiliation":[{"name":"BIOPOL, Center for Development and Innovation in Materials and Biomaterials-CDIM , ,","place":["Curitiba, Brazil, 80210-170"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8910-4097","authenticated-orcid":true,"given":"Lazhar","family":"Benyahia","sequence":"additional","affiliation":[{"name":"IMMM, UMR 6283, CNRS\u2500Le Mans Universite\u0301 , Avenue Olivier Messiaen , ,","place":["Le Mans, France, 72085"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7424-2999","authenticated-orcid":true,"given":"Rilton Alves","family":"de Freitas","sequence":"additional","affiliation":[{"name":"BIOPOL, Center for Development and Innovation in Materials and Biomaterials-CDIM , ,","place":["Curitiba, Brazil, 80210-170"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,8,29]]},"reference":[{"key":"2026091510084847100_cit1","doi-asserted-by":"publisher","first-page":"109","DOI":"10.1016\/j.cocis.2016.09.010","article-title":"Water-in-water\n(W\/W) emulsions","volume":"25","author":"Esquena","year":"2016","journal-title":"Curr. Opin. Colloid Interface\nSci."},{"key":"2026091510084847100_cit2","doi-asserted-by":"publisher","first-page":"157","DOI":"10.1016\/j.foodhyd.2016.08.036","article-title":"Particle stabilized\nwater in water emulsions","volume":"68","author":"Nicolai","year":"2017","journal-title":"Food Hydrocoll."},{"key":"2026091510084847100_cit3","doi-asserted-by":"publisher","first-page":"124286","DOI":"10.1016\/j.carbpol.2025.124286","article-title":"Synthesis\nand design of double-hydrophilic copolymers\nfor dextran\/PEO water-in-water emulsion stabilization","volume":"369","author":"Niang","year":"2025","journal-title":"Carbohydr. Polym."},{"key":"2026091510084847100_cit4","doi-asserted-by":"publisher","first-page":"503","DOI":"10.1016\/S0001-8686(02)00069-6","article-title":"Emulsions\nstabilised solely by colloidal\nparticles","volume":"100\u2013102","author":"Aveyard","year":"2003","journal-title":"Adv. Colloid Interface Sci."},{"issue":"1","key":"2026091510084847100_cit5","doi-asserted-by":"publisher","first-page":"11","DOI":"10.53894\/ijirss.v1i1.4","article-title":"Emulsion types,\nstability mechanisms and rheology:\nA review","volume":"1","author":"Akbari","year":"2021","journal-title":"Int. J. Innov. Res. Sci. Stud."},{"key":"2026091510084847100_cit6","doi-asserted-by":"publisher","first-page":"122817","DOI":"10.1016\/j.ijpharm.2023.122817","article-title":"Unconventional and conventional\nPickering emulsions: Perspectives and challenges in skin applications","volume":"636","author":"Hazt","year":"2023","journal-title":"Int. J. Pharm."},{"key":"2026091510084847100_cit7","doi-asserted-by":"publisher","first-page":"141924","DOI":"10.1016\/j.foodchem.2024.141924","article-title":"Insights into\nthe Pickering emulsions stabilized by yeast dietary fiber: Interfacial\nadsorption kinetics, rheological characteristics, and stabilization\nmechanisms","volume":"464","author":"Kong","year":"2025","journal-title":"Food Chem."},{"issue":"5","key":"2026091510084847100_cit8","doi-asserted-by":"publisher","first-page":"1227","DOI":"10.1021\/acs.langmuir.5b03761","article-title":"Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated\nProtein Particles","volume":"32","author":"De Freitas","year":"2016","journal-title":"Langmuir"},{"key":"2026091510084847100_cit9","doi-asserted-by":"publisher","first-page":"105769","DOI":"10.1016\/j.foodhyd.2020.105769","article-title":"Effect\nof pH and protein particle\nshape on the stability of amylopectin\u2013xyloglucan water-in-water\nemulsions","volume":"104","author":"Hazt","year":"2020","journal-title":"Food Hydrocoll."},{"key":"2026091510084847100_cit10","doi-asserted-by":"publisher","first-page":"108700","DOI":"10.1016\/j.foodhyd.2023.108700","article-title":"Effect of\nsulfate-ester content and nanocellulose allomorph on stability of\namylopectin-xyloglucan water-in-water emulsions","volume":"141","author":"Pires","year":"2023","journal-title":"Food Hydrocoll."},{"key":"2026091510084847100_cit11","doi-asserted-by":"publisher","first-page":"108023","DOI":"10.1016\/j.fbio.2025.108023","article-title":"Synergistic co-encapsulation\nof Saccharomyces cerevisiae\nand Lactobacillus helveticus in water-in-water Pickering emulsion\nwith enhanced probiotic viability and digestive resistance","volume":"74","author":"Li","year":"2025","journal-title":"Food Biosci."},{"key":"2026091510084847100_cit12","doi-asserted-by":"publisher","first-page":"105939","DOI":"10.1016\/j.fbio.2025.105939","article-title":"Water-in-water\nPickering emulsions as a fascinating culture and embedding\nmedium for Saccharomyces cerevisiae","volume":"64","author":"Ao","year":"2025","journal-title":"Food Biosci."},{"key":"2026091510084847100_cit13","doi-asserted-by":"publisher","first-page":"15915","DOI":"10.1038\/s41598-023-43087-w","article-title":"Promising\napplication of probiotic microorganisms as Pickering emulsions stabilizers","volume":"13","author":"Nejadmansouri","year":"2023","journal-title":"Sci. Rep."},{"key":"2026091510084847100_cit14","doi-asserted-by":"publisher","first-page":"66","DOI":"10.1016\/j.foodres.2015.10.018","article-title":"Microbial cells as\ncolloidal particles: Pickering oil-in-water\nemulsions stabilized by bacteria and yeast","volume":"81","author":"Firoozmand","year":"2016","journal-title":"Food Res. Int."},{"issue":"4","key":"2026091510084847100_cit15","doi-asserted-by":"publisher","first-page":"105","DOI":"10.1002\/jctb.5010200402","article-title":"Physicochemical\nstudies on the water-yeast cells-gas-oil system","volume":"20","author":"Srivastava","year":"1970","journal-title":"J. Appl. Chem."},{"key":"2026091510084847100_cit16","doi-asserted-by":"publisher","first-page":"27","DOI":"10.1016\/j.colsurfa.2014.04.011","article-title":"Magnetic molecularly imprinted microspheres via yeast stabilized\nPickering emulsion polymerization for selective recognition of \u03bb-cyhalothrin","volume":"453","author":"Zhu","year":"2014","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"2026091510084847100_cit17","doi-asserted-by":"publisher","first-page":"128652","DOI":"10.1016\/j.ijbiomac.2023.128652","article-title":"Glycation-induced\nenhancement of yeast cell protein for improved\nstability and curcumin delivery in Pickering high internal phase emulsions","volume":"257","author":"Fu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"2026091510084847100_cit18","doi-asserted-by":"publisher","first-page":"204","DOI":"10.1016\/j.foodhyd.2014.04.040","article-title":"Tailoring the morphology\nand rheology of phase-separated\nbiopolymer gels using microbial cells as structure modifiers","volume":"42","author":"Firoozmand","year":"2014","journal-title":"Food Hydrocoll."},{"issue":"8","key":"2026091510084847100_cit19","doi-asserted-by":"publisher","first-page":"2816","DOI":"10.1039\/D0CY02243H","article-title":"Interfacial\nbiocatalysis in bacteria-stabilized Pickering emulsions for microbial\ntransformation of hydrophobic chemicals","volume":"11","author":"Xie","year":"2021","journal-title":"Catal.\nSci. Technol."},{"key":"2026091510084847100_cit20","first-page":"306","volume-title":"Methylene\nBlue Staining: Use at Your Own Risk","author":"O\u2019Connor-Cox","year":"1997"},{"issue":"2","key":"2026091510084847100_cit21","doi-asserted-by":"publisher","first-page":"375","DOI":"10.1016\/S0008-6215(00)81824-8","article-title":"Preparation and properties of fluorescein-labelled\ndextrans","volume":"30","author":"Belder","year":"1973","journal-title":"Carbohydr. Res."},{"issue":"10","key":"2026091510084847100_cit22","doi-asserted-by":"publisher","first-page":"1215","DOI":"10.4315\/0362-028X-62.10.1215","article-title":"Saccharomyces\ncerevisiae Thermal\nInactivation Kinetics Combined with Ultrasound","volume":"62","author":"Lo\u0301pez-Malo","year":"1999","journal-title":"J. Food Prot."},{"issue":"3","key":"2026091510084847100_cit23","doi-asserted-by":"publisher","first-page":"239","DOI":"10.1111\/j.1574-6976.2002.tb00613.x","article-title":"Dynamics of cell wall structure in\nSaccharomyces cerevisiae","volume":"26","author":"Klis","year":"2002","journal-title":"FEMS Microbiol. Rev."},{"issue":"3","key":"2026091510084847100_cit24","first-page":"613","article-title":"Bioremediation of Cr(VI)\nPolluted Wastewaters by Sorption\non Heat Inactivated Saccharomyces cerevisiae Biomass","volume":"7","author":"Hlihor","year":"2013","journal-title":"Int. J. Environ. Res."},{"key":"2026091510084847100_cit25","doi-asserted-by":"publisher","first-page":"73","DOI":"10.1186\/2008-2231-21-73","article-title":"New aspects\nof Saccharomyces cerevisiae as a novel carrier for berberine","volume":"21","author":"Salari","year":"2013","journal-title":"Daru J. Pharm. Sci."},{"issue":"4","key":"2026091510084847100_cit26","doi-asserted-by":"publisher","DOI":"10.1128\/mbio.00986-15","article-title":"Cell\nWall Remodeling Enzymes Modulate Fungal Cell Wall Elasticity and Osmotic\nStress Resistance","volume":"6","author":"Ene","year":"2015","journal-title":"mBio"},{"issue":"1\u20133","key":"2026091510084847100_cit27","doi-asserted-by":"publisher","first-page":"130","DOI":"10.1016\/j.colsurfa.2005.08.042","article-title":"Effect of pH on the \u03b6-potential\nand turbidity\nof yeast suspensions","volume":"274","author":"Narong","year":"2006","journal-title":"Colloids Surf. A Physicochem.\nEng. Asp."},{"issue":"1","key":"2026091510084847100_cit28","doi-asserted-by":"publisher","first-page":"126","DOI":"10.1016\/j.ijfoodmicro.2013.06.025","article-title":"Extreme resistance\nto weak-acid preservatives\nin the spoilage yeast Zygosaccharomyces bailii","volume":"166","author":"Stratford","year":"2013","journal-title":"Int. J. Food Microbiol."},{"issue":"18","key":"2026091510084847100_cit29","doi-asserted-by":"publisher","first-page":"5724","DOI":"10.1021\/es0606935","article-title":"Experimental\nMeasurement of Proton,\nCd, Pb, Sr, and Zn Adsorption Onto the Fungal Species Saccharomyces\nCerevisiae","volume":"40","author":"Naeem","year":"2006","journal-title":"Environ. Sci. Technol."},{"key":"2026091510084847100_cit30","doi-asserted-by":"publisher","first-page":"7261","DOI":"10.1038\/s41598-018-25024-4","article-title":"The influence of different pH on the electrophoretic\nbehaviour of Saccharomyces cerevisiae modified by calcium ions","volume":"8","author":"Rogowska","year":"2018","journal-title":"Sci. Rep."},{"key":"2026091510084847100_cit31","doi-asserted-by":"publisher","first-page":"105520","DOI":"10.1016\/j.foodhyd.2019.105520","article-title":"The influence of emulsion\nparameters on physical stability\nand rheological properties of Pickering emulsions stabilized by hordein\nnanoparticles","volume":"101","author":"Boostani","year":"2020","journal-title":"Food Hydrocoll."},{"key":"2026091510084847100_cit32","doi-asserted-by":"publisher","first-page":"55","DOI":"10.1016\/j.cis.2017.12.001","article-title":"Improving emulsion formation, stability\nand performance\nusing mixed emulsifiers: A review","volume":"251","author":"McClements","year":"2018","journal-title":"Adv. Colloid\nInterface Sci."}],"container-title":["ACS Omega"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acsomega.6c05131","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/acsodf\/article-pdf\/11\/36\/54313\/67733612\/acsomega.6c05131.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/acsodf\/article-pdf\/11\/36\/54313\/67733612\/acsomega.6c05131.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T14:49:23Z","timestamp":1789483763000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/acsodf\/article\/11\/36\/54313\/5360944\/Stabilization-of-Amylopectin-Xyloglucan-Water-in"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,29]]},"references-count":32,"journal-issue":{"issue":"36","published-online":{"date-parts":[[2026,8,29]]},"published-print":{"date-parts":[[2026,9,15]]}},"URL":"https:\/\/doi.org\/10.1021\/acsomega.6c05131","relation":{},"ISSN":["2470-1343"],"issn-type":[{"value":"2470-1343","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,29]]}}}