Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.

The article explores the science and practice of electrospinning, tracing its history and examining the factors that influence fiber morphology, including the solution composition, processing conditions, and environmental conditions. It offers a thorough examination of electrospinning fundamentals geared toward generating an appropriate platform for creating tailored nanofibers for sensing applications in the food industry. These nanofibers play a critical role in food analysis, sensing, and traceability, and we highlight their effectiveness in identifying pesticide residues, food components, antibiotics, heavy metals, and foodborne pathogens as well as in monitoring the freshness and spoilage of food. The use of electrospinning technology is poised to make sensing platforms more accessible, affordable, and widespread, thereby significantly contributing to the improvement of food quality and safety monitoring practices.

Rare earth elements (REEs) are indispensable in modern technologies, but their supply chain faces challenges due to limited geographical availability and political difficulties. Recycling REEs from industrial waste provides a sustainable alternative to mining, promoting a circular economy and reducing environmental impacts. The mainstay approaches for REE recovery, hydrometallurgical and pyrometallurgical methods, can be inefficient, consuming high energy and generating large aqueous and acid waste streams. Here, we introduce flash Joule heating (FJH) combined with chlorination (FJH-Cl ₂ ) as an efficient method for REE separation and recovery by capitalizing on the free energies of formation (ΔG _form ) of the metal chlorides and the boiling points of those metal chlorides. FJH-Cl ₂ enables high-purity (>90%) and high-yield (>90%) REE recovery from waste magnets in a single step. Life cycle assessment and techno-economic analysis show that this process reduces the number of steps by 3× while reducing energy consumption by 87%, greenhouse gas emissions by 84%, and operating costs by 54% while eliminating water and acid use by 100% compared to traditional methods. This offers an environmentally friendly and economically viable pathway for sustainable REE recycling and recovery.