Emulsifiers are gradually evolving from synthetic molecules of petrochemical origin to biomolecules mainly due to health and environmental concerns. Peptides represent a type of biomolecules whose molecular structure is composed of a sequence of amino acids that can be easily tailored to have specific properties. However, the lack of knowledge about emulsifier behavior, structure–performance relationships, and the implementation of different design routes have limited the application of these peptides. Some computational and experimental approaches have tried to close this knowledge gap, but restrictions in understanding the fundamental phenomena and the limited property data availability have made the performance prediction for emulsifier peptides an area of intensive research. This study provides the concepts necessary to understand the emulsifying behavior of peptides. Additionally, a straightforward description is given of how the molecular structure and conditions of the system directly impact the peptides’ ability to stabilize emulsion droplets. Moreover, the routes to design and discover novel peptides with interfacial and emulsifying activity are also discussed, along with the strategies to address some of their major pitfalls and challenges. Finally, this contribution reviews methodologies to build and use data sets containing standard properties of emulsifying peptides by looking at successful applications in different fields.

This work applies a multi-scale approach to the microencapsulation by interfacial polymerization. Such microencapsulation is used to produce fertilizers, pesticides and drugs. In this study, variations at three different scales (molecular, microscopic and macroscopic) of product design (i.e., product variables, process variables and properties) are considered simultaneously. We quantify the effect of the formulation, composition and pH change on the microcapsules’ properties. Additionally, the method of measuring the strength of the microcapsules by crushing a sample of microcapsules’ suspension was tested. Results show that the xylene release rate in the microcapsules decreases when the amine functionality is greater due to a stronger crosslinking. Such degree of crosslinking increases the compression force over the microcapsules and improves their appearance. When high levels of amine concentration are used, the initial pH values in the reaction are also high which leads to agglomeration. This study provides a possible explanation to the aggregation based on the kinetic and thermodynamic controls in reactions and shows that the pH measurements account for the polyurea reaction and carbamate formation, which is a reason why this is not a suitable method to study kinetics of polymerization. Finally, the method used to measure the compressive strength of the microcapsules detected differences in formulations and composition with low sensibility.