Recovering high-value chlorophyll from Moso bamboo processing waste (Qingmie) is crucial for biomass valorization. Although ultrasound-assisted extraction (UAE) efficiently overcomes the mass transfer resistance of this highly lignified matrix, extreme acoustic cavitation poses severe degradation risks to thermosensitive chlorophyll, leaving its microscopic degradation mechanisms a "black box". Herein, we systematically investigated the kinetic stability and degradation pathways of chlorophyll within the Qingmie extract during multi-frequency UAE. An optimized dual-frequency mode (50+135 kHz, 0.1 W/cm²) significantly enhanced the extraction yield (54.2% in 21 min). However, macroscopic kinetic modeling revealed that dual-frequency cavitation markedly reduced the apparent activation energy (Ea) for degradation, with high ultrasonic intensity (≥0.5 W/cm²) triggering a "destructive threshold surge". To elucidate the underlying mechanisms, an innovative HILIC-UHPLC-Q-TOF-MS/MS-based untargeted degradomics strategy was employed. This approach provided molecular-level evidence supporting a putative “dual-pathway” degradation model. First, intense physical shear forces induced matrix disruption and dephytylation, evidenced by the abnormal release of ultra-long-chain fatty acids (C28:0) and oxidized phytol derivatives. Second, cavitation-generated hydroxyl radicals (⋅OH) ignited enhanced lipid peroxidation (marked by a 4.95-fold increase in 9-HOTrE) and were consistent with oxidative destabilization of the chlorophyll-related chromophore structures. By bridging macroscopic reaction kinetics with microscopic degradomics, this study provides a crucial theoretical foundation for balancing mass transfer efficiency and target stability in the sonochemical valorization of agricultural and forestry residues.

High-moisture mozzarella cheese is particularly popular because of its freshness and milky flavor; however, the difference in aroma compound composition between high-moisture mozzarella cheese made from bovine (BOC) and buffalo milk (BUC) remains unclear. Herein, the volatile compounds of 2 kinds of mozzarella cheese were qualitatively and quantitatively analyzed by solid-phase microextraction comprehensive two-dimensional gas chromatography olfactometry time-of-flight mass spectrometry (SPME-GC×GC-O-TOF-MS), solid-phase microextraction-Arrow gas chromatography mass spectrometry (SPME Arrow-GC-MS), and gas chromatography ion-mobility spectrometry (GC-IMS) for the first time. A total of 139 volatile compounds were identified (69 aroma active compounds were sniffed), of which 106 were identified in BOC and 96 in BUC. About 70.5% of these compounds can be identified by GC×GC-O-TOF-MS, exceeding 2.6 times that of GC-IMS. Particularly, 2-methyltetrahydrofuran-3-one (nutty flavor, odor intensity of 3) and methoxy-phenyl-oxime (burnt flavor, 689.47 ± 48.32 μg/kg, odor intensity of 5) were identified as aroma active compounds in BOC for the first time. The sensory evaluation confirmed that 2-methyltetrahydrofuran-3-one is one of the factors responsible for the differences in nutty flavor observed between BOC and BUC. Compared with the 3 aroma extract techniques (SPME, SPME-Arrow and headspace), SPME-Arrow can increase the adsorption capacity of volatile compounds in samples, but required the high separation and high sensitivity detection equipment for more efficient identification of volatile compounds. The combination of the GC×GC-O-TOF-MS, GC-MS, and GC-IMS had obtained a comprehensive aroma profile of mozzarella cheese, which laid a theoretical foundation for the construction of aroma fingerprints of mozzarella cheeses from different milk sources, and provided a basis for the development and application of new dairy products.

Trans fatty acids (TFAs) pose significant health risks, including cardiovascular disease and metabolic disorders. However, the lack of high-resolution, high-sensitivity, and high-throughput quantitative methods for TFA analysis has led to fragmented data on TFA content in edible oils, which constrains research on the quality assessment of edible oils. In this study, we developed a high-resolution and high-sensitivity gas chromatography-mass spectrometry method to simultaneously determine 23 TFA isomers. The method validation demonstrated good sensitivity, linearity, accuracy, and precision. Based on the proposed method, we analyzed 170 samples of 11 common edible oils, establishing a comprehensive TFA profile for each type. Ruminant fats (beef tallow, mutton tallow, butter) had high TFA levels (0.8–4.8 g/100 g), dominated by vaccenic acid (C18:1 t11) and conjugated linoleic acid, while vegetable oils (soybean, corn, peanut and sesame oil) exhibited lower concentrations (0.5–2.2 g/100 g), especially monounsaturated TFAs. Particularly, soybean oil was rich in C18:3 isomers, while shortening presented the closest similarity to sesame oil. Cluster analysis distinguished oils by TFA composition, highlighting low-TFA clusters (sunflower oil, pork lard, cream). In conclusion, the high-resolution, high-sensitivity, and high-throughput TFA quantification method developed in this study provides technical support for establishing characteristic TFA profiles in edible oils, while offering data support to further quality assessment.

The effects of cysteine (Cys), glutathione (GSH) and cystine (GCys) on sulfides and meaty aroma were studied based on concentration monitoring and metabolomics. In multi-component models, Cys and GSH demonstrated a greater capacity to decrease dimethyl trisulfide (DMTS) levels and increase the proportion of 2-methyl-3-furanthiol (MFT), compared with GCys. Moreover, no discernible difference between Cys and GSH in dynamic profiles of volatiles to further analyze the synergistic effect of both. Results of single factor experiment and optimization revealed that the optimal thermal processing was a second-order thermal procedure. Aroma profiles revealed that the addition of Cys and GSH mixture increased the meaty intensity during the optimal thermal processing. Metabolomics based on Encyclopedia of Genes and Genomes pathway annotation confirmed that Cys and GSH significantly affected the degradation of methionine and thiamine in amino acid and protein metabolic pathways, resulting in various amounts of DMTS and MFT. Research on effect and potentially metabolic mechanisms revealed that the combination of Cys and GSH at ratio of 3:7 had higher and more effective control capacity for free radical reaction of sulfides than either one alone during second-order thermal processing, which would lay theoretical foundation for the development of high-quality thermal process products.

In recent years, the application of natural extracts such as proteins modified to protect lutein has become a potential technology, but modified proteins lose their protective function towards lutein after a period of time. So far, very few studies have been conducted on the modified proteins after losing their protective function. Therefore, the present study investigate the effect of different polyphenols in tea polyphenols (GTP) on glycosylated soybean protein isolate-lutein (GSPI-lutein) complexes with inulin-type fructans and the GSPI after losing their protective. Screening for various types of polyphenols in tea polyphenols (GTP) revealed that epicatechin gallate (ECG) was mainly responsible for disrupting the protective efficacy of lutein and shortening the protection time from 32 to 24 h. Epicatechin (EC) exhibited the strongest protective efficacy, with the protection time prolonged to 14 days. Meanwhile, the protective efficacy of the modified proteins for lutein was lost after a period of time. Following the loss of protective ability, the a-helix and the total mercapto contents decreased, and the loose porous structure disappeared. This study explored the protective effect of modified proteins on natural pigments, but we were unable to identify the specific functional sites of the proteins involved in the reaction process.

The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, the a* value of CS-P (26.90 ± 0.23) was significantly higher than that of PS-P (22.45 ± 1.84), resulting in a corn starch-paprika red pigment complex (CS-P) with a more intense red colour. The addition of paprika red pigment significantly decreased the particle size and porosity of CS by 48.14 ± 5.29% and 17.01 ± 3.80%, respectively. Conversely, no significant impact on PS was observed. Additionally, the Fourier transform infrared (FT-IR) spectroscopy results revealed that the starch molecules and paprika red pigment were bound to each other through strong hydrogen bonds. X-diffraction (XRD) results indicated that the starch-paprika red pigment complexes have a V-shaped structure. Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99–49.21 ± 3.67%. Consequently, the CS-P colouring was good.

Objective:To evaluate the clinical efficacy of transoral robotic surgery (TORS) with the da Vinci robot system in the treatment of oropharyngeal squamous cell carcinoma (OPSCC).Methods:A mixed cohort study was conducted to collect and analyze the clinical data of OPSCC patients who underwent TORS at the Eye & ENT Hospital, Fudan University between July 2020 and February 2023 (TORS group). OPSCC patients who underwent conventional surgery between January 2016 and September 2020 were included as the control group. The baseline information, incidence of complications and follow-up data were compared between the two groups.Results:A total of 166 patients were included, with 102 cases (81 males and 21 females) in the TORS group [mean age: (59.1±9.8) years] and 64 cases (54 males and 10 females) in the control group [ mean age: (57.6±9.7) years]. Compared with the control group, the TORS group had lower postoperative bleeding rate [2.9% (3/102) vs 10.9% (7/64), P=0.035] and infection rate [1.0% (1/102) vs 18.8% (12/64), P<0.001]. No statistically significant differences were observed in tracheotomy rate [46.1% (47/102) vs 59.4% (38/64), P=0.070] and median length of hospital stay [8 (7, 10) d vs 10 (4, 12) d, P=0.088]. After propensity score matching, compared with the control group, the TORS group had lower postoperative infection rate [0 (0/31) vs 19.4% (6/31), P=0.032] and median length of hospital stay [7 (7, 10) d vs 10 (8, 12) d, P=0.031]. No statistically significant differences were found in postoperative bleeding rate [3.2% (1/31) vs 6.5% (2/31), P=1.000] and tracheotomy rate [22.6% (7/31) vs 45.2% (14/31), P=0.060] between the two groups. Moreover, 1-and 2-year disease-free survival rates were 96.3% and 94.6% in the TORS group, and 90.6% and 84.3% in the control group, respectively ( P=0.233). The 1-and 2-year cancer-specific survival rates were both 100% in the TORS group, and 96.9% and 93.8% in the control group, respectively ( P=0.539). Conclusion:TORS for OPSCC is associated with high clinical safety and favorable oncological outcomes.

Lutein possesses various physiological activities but is susceptible to light degradation, thermal degradation, and oxidative degradation. As such, protecting the activity of lutein-based products using natural extracts has become a current research. In this study, lutein was protected by complexing inulin-type fructan (ITF), soybean protein isolate (SPI), and epicatechin (EC), and the protection mechanism of epicatechin-fructan glycosylated soybean protein isolate (EC-GSPI) toward lutein was elucidated comprehensively. The results showed that the addition of EC delayed the degradation of lutein. The results of light stability experiments showed that increased EC significantly enhanced the storage time of the GSPI-Lutein system from 4 to 13 days. Additionally, the effect of EC on glycosylated soybean 7S globulin (G7S) and glycosylated soybean 11S globulin (G11S) was assessed. The light stability of G11S-Lutein and G7S-Lutein after the addition of EC was from G11S > G7S → G7S > G11S. Furthermore, the proteins purified from SPI interacted differently with EC and ITF, with soybean 7S globulin (7S) mainly interacting with EC and soybean 11S globulin (11S) mainly interacting with ITF. EC-GSPI-Lutein exhibited a good protective effect, probably due to the occurrence of hygrothermal Maillard between ITF and 11S, providing a porous structure for lutein storage. At the same time, the binding of EC to 7S significantly enhanced the antioxidant property of the solution and the stability of the protein secondary structure, thereby prolonging the storage time of lutein.

In this study, the influence of extracted pangasius myosin on the thermal stability of lycopene and the mechanism of their interaction were examined. The addition of pangasius myosin positively affected the thermal stability of lycopene. After adding myosin, under heating conditions, the L* value of lycopene increased by 6.2–10.04%, a* value increased by 20–27%, and ΔE decreased by 42–51%. Lycopene inhibited the fluorescence of ovalbumin by static burst. Binding and thermodynamic parameters demonstrated that lycopene bound spontaneously to myosin through hydrophobic interaction with a complex stoichiometry ratio of 1:1. Circular dichroism and Fourier infrared transform spectroscopy were used to examine the secondary structure changes that occurred in myosin after it bound to lycopene. Particle size and electron microscopy analysis showed that the addition of low concentrations of lycopene resulted in smaller particle size and improve dispersion stability; however, high concentrations of lycopene promoted myosin aggregation. This study provides a theoretical foundation for improving the thermal stability of lycopene in minced fish products.

Changes in flavor quality of thermal process flavorings with beef-like odor (TPFB) affected sensory properties upon storage. The changes in sensory quality and odorants of TPFB stored at 50 celcius for 168 days were evaluated using sensomics approach. The aroma profiles of TPFB gradually changed from stronger meaty notes to stronger burnt and soybean paste-like notes during storage. Forty-two quantified odor-active compounds with flavor dilution & GE; 27 were assessed using the odor activity value concept. Correlation analysis indicated that a decreasing trend of meaty note was closely associated with 5-methyl furfural, dimethyl disulfide, dimethyl trisulfide, furfuryl methyl sulfide and furfuryl thioacetate, which all enriched with time. Omission and addition tests showed that dimethyl disulfide, dimethyl trisulfide and furfuryl thioacetate with the concentration increasing considerably reduced the intensity of meaty note, particularly for dimethyl trisulfide. Therefore, the formation of dimethyl trisulfide should be limited to produce high-quality TPFB during storage.

Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. In this study, sodium caseinate (NaCas) and sodium caseinate (NaCas)-xanthan gum (XG) mixtures were compared for the stable preparation of solid/oil/water (S/O/W) emulsions for the delivery of calcium carbonate (CaCO3) to solve the problem of poor suspension stability. The physical stability, particle size dis-tribution, and microstructure of S/O/W emulsions were investigated to prove the successful construction of the system. The dynamic surface pressure and surface swelling properties of 2.0 wt% NaCas with different con-centrations of XG were investigated to clarify the effect of interfacial properties of NaCas-XG mixtures on the emulsion stability of S/O/W emulsions. The results showed that the addition of XG resulted in enhanced physical stability, reduced particle size distribution, and enhanced encapsulation effect of the emulsion, forming a more three-dimensional core-shell structure via dendritic links. XG had a significant effect on the dynamic properties of the NaCas adsorption membrane: NaCas interacted with XG and the diffusion (kdiff) of NaCas to the interface decreased in short adsorption time, thus limiting the protein adsorption effectiveness; the presence of XG reduced the penetration (kP) and rearrangement (kR) rates at the interface during long adsorption times. Meanwhile, the NaCas-XG mixture has a high swelling elasticity. The results of this study can be used to improve the quality of related emulsion products or to prepare delivery systems for bioactive compounds.

The effect of Maillard reaction products derived from cysteine on dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) was evaluated in the ternary mixture (methionine, cysteine, and xylose) and binary mixture (methionine and 2-threityl-thiazolidine-4-carboxylic acid) during 56 days storage. Changes in concentrations revealed that the methionine/cysteine/xylose model showed lower concentrations of DMDS and DMTS than those of the binary mixture. Antioxidant ability and labeled isotopomer proportion information indicated that low levels of DMDS and DMTS in the ternary mixture were attributed to not only 2-furfurylthiol and 2-methyl-3-furanthiol (MFT) reacting with methanethiol but also the ternary mixture having stronger antioxidant activity. Correlation analysis demonstrated that MFT reacting with methanethiol and strong antioxidant ability are considered major factors controlling the formation of DMTS and DMDS, respectively. Research on the reaction mechanism of the rate-limiting step would provide the basis for preventing the development of DMDS and DMTS during storage.

Hurood cheese (namely Hurood) is a traditional acid-coagulated cheese in China. This work investigated key aroma compounds and their potential correlations with dominant species of Hurood sampled from three distinct geographical origins. Key aroma compounds were determined according to Gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and relative odor active values (ROAVs) analyses. In addition, 16S rDNA sequencing was used to identify the dominant species. Furthermore, Pearson correlation analysis was used to determine the potential relationships between key aroma compounds and dominant species. A total of 31 key aroma compounds were identified in the Hurood samples from three regions. Lactobacillus paracasei, Lactobacillus crispatus, and Leuconostoc citreum were found to be significantly correlated with the key aroma compounds (p < 0.05) and were identified as the core species. This study shows the link between the presence of presumptive functional core microbes and the unique aroma profiles of this traditional dairy product.

The color of a food product is an important part of its visual appearance and is a very important factor for the consumer. The consumption of natural pigments have been associated with reducing the risk for developing various diseases in humans, which makes them more relevant to consumers who are currently avoiding the consumption of foods containing synthetic dyes because of reliable evidence on their side effects and toxicity. However, these natural pigments are less stable, more expensive and more difficult to use than synthetic dyes, and are sensitive to various environmental conditions. Many methods are being investigated to overcome these problems, of which encapsulation by multiple emulsion is an excellent process to enhance the stability, the bioaccessibility, and controlled release of natural pigments. This review article gives the general characteristics of the main natural pigments with emphasis on their stability, and discuses the recent studies carried out on the encapsulation of natural pigments through the use of multiple emulsions. It evaluates key conditions and factors that must be considered when formulating double emulsion system and their potential impact on pigment encapsulation, stabilization and bioavailability.

The generations of dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) in a binary or ternary model system including lipids, free amino acids and Maillard reaction products (MRPs) were studied. Various factors affecting the formation of DMDS and DMTS indicated that cysteine (Cys) and Cys MRPs could effectively decrease not only the concentrations of methionine (Met), DMDS and DMTS, but also the pH level. Rapid drops in pH limited the formation of DMDS and DMTS during Met thermal degradation. Quantitative analyses of DMDS and DMTS at acidic aqueous solutions revealed that the mixtures of MRPs derived from Cys and xylose (Xyl) had the best inhibition effect on the formation of DMDS and DMTS. The low level of DMDS and DMTS and the increasing level of furfuryl methyl sulfide and 2-thiophenecarboxaldehyde during storage indicated that MRPs derived from Cys and Xyl could effectively not only decrease the concertation of DMDS and DMTS, but also promote the development of thiophene and sulfur substituted furan. Thus, this study implied that MRPs derived from Cys/Xyl could be applied as effective substances to control the formation of DMDS and DMTS and improve the production of volatile compounds with meat-like aroma.

BACKGROUNDIn most regions around the globe, average dietary calcium intake is relatively low. Consumers increasingly supplement calcium with milk. However, commercial high-calcium milk has the problem of low calcium bioaccessibility. This study was to explore calcium fortified milk containing calcium carbonate (CaCO3) loaded solid-in-oil-in-water emulsion as a potential novel calcium fortified milk with higher calcium bioaccessibility. RESULTSThe CaCO3 loaded solid-in-oil-in-water (S/O/W) emulsion with good physical stability (zeta potential -33.34 +/- 0.96 mV, mean particle size 4.49 +/- 0.02 mu m) and high calcium bioaccessibility (32.34%) was prepared when the concentration of xanthan gum was 4 g L-1. Furthermore, the physicochemical properties and gastrointestinal fate of calcium fortified milk (calcium contents, 1.25 mg mL(-1), 1.35 mg mL(-1), and 1.45 mg mL(-1)) with different proportions of CaCO3 loaded S/O/W emulsion and pure milk were investigated. The calcium fortified milk (calcium content, 1.25 mg mL(-1)) with a small amount of CaCO3 loaded S/O/W emulsion did not significantly affect the physicochemical properties of pure milk and had similar rheological properties and higher calcium bioaccessibility to commercial high-calcium milk. Excessive calcium ion (Ca2+) weakens the electrostatic interaction of milk sample system and causes aggregation of colloidal particles, which was attributed to more insoluble calcium soap formation. CONCLUSIONThis study showed that the S/O/W emulsion delivery system improved the dispersion stability and bioaccessibility of CaCO3. These findings contribute to the development of calcium fortified milk with improved physicochemical properties and higher calcium bioaccessibility. (c) 2023 Society of Chemical Industry.

Epigallocatechin-3-gallate (EGCG) is a major bioactive compound in tea polyphenol extract. After ingestion, EGCG reaches the intestine and may commence anti-inflammation in the intestinal organ. Thus, in this paper, the anti-inflammatory effect of EGCG was studied using lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 cells. LPS induction instigated morphological deformation extensively which was normalized by EGCG. In LPS-induced macrophage cells, EGCG was found to lower cellular nitric oxide (32% of LPS group) and intercellular ROS level (45.4% of LPS group). It also suppressed the expression of IL-1 beta (LPS 132.6 +/- 14.6, EGCG 10.67 +/- 3.65), IL-6 (LPS 2994.44 +/- 178.5, EGCG 408.33 +/- 52.34), TNF-alpha (LPS 27.11 +/- 2.84, EGCG 1.22 +/- 0.03), and iNOS (LPS 40.45 +/- 11.17, EGCG 10.24 +/- 0.89). The GO function analysis identified that these differential genes involved 24 biological processes, 18 molecular functions, and 19 cellular component-related processes. KEGG pathway enrichment analysis revealed that LPS significantly affects NF-kappa B, TNF, and TLR signaling pathways. Western blotting revealed that EGCG diminished P-I kappa B/I kappa B ratio by 75% and p-p65/p65 by 50% compared to the LPS group. Finally, Arg-1 and CD-206 mRNA expression were determined by RT-PCR, which was consistent with the RNA-Seq result. These findings indicate that EGCG exerts an anti-inflammatory effect by reducing NO and ROS production, suppressing TLR4 protein expression, and inhibiting I.B and p65 phosphorylation.

Summary This study aimed to investigate changes in the quality of heat‐processed beef flavour (HPBF) during 168‐day storage period at 4, 20 and 50 °C through evaluating 10 physicochemical indexes and sensory profiles. The sensory score of HPBF reduced dramatically at 50 °C compared with those at other temperatures. The correlation analysis indicated that among the 10 physicochemical indexes, oxidation–reduction potential (ORP), which is positively correlated to lipid oxidation, possessed the strongest association with the total sensory score of HPBF. The kinetic analysis showed that the increasing rate of ORP during the first 50‐day period at 50 °C was more than 10 times larger than those at 4 and 20 °C. These results suggested that lipid oxidation played a major role in affecting the quality of HPBF, especially during the early storage period. Reducing lipid oxidation via for instance maintaining a relatively low storage temperature should be given better attention for obtaining high‐quality HPBF.

Calcium carbonate (CaCO3) is difficult to deliver in food matrices due to its poor solubility. In this work, CaCO3 powders were encapsulated into Solid-in-Oil-in-Water (S/O/W) emulsions to fabricate delivery systems. The impact of the concentrations of propylene glycol alginate and Xanthan gum (PGA-XG) complexes on the physical stability and structural characteristics of S/O/W calcium-lipid emulsions microspheres were studied. The S/O/W calcium-lipid emulsions were characterized by the particle size, zeta potential, physical stability, and apparent viscosity. The S/O/W calcium-lipid emulsion has higher physical stability (including 6-week storage at 4°C), smaller mean particle size (7.60 ± 1.10 μm), and higher negative zeta-potential (45.91 ± 0.97 mV) when the concentration of PGA-XG complexes was 0.8 wt%. Moreover, Confocal laser scanning microscopy (CLSM) images confirmed that the CaCO3 powders were encapsulated in the O phase. Transmission electron microscopy (TEM) showed that S/O/W calcium-lipid emulsion was spherical. The X-ray diffraction (XRD) analysis further confirmed that CaCO3 was loaded in the S/O/W calcium-lipid emulsion as an amorphous state. The formation mechanism of S/O/W calcium-lipid microspheres was studied by Fourier transform infrared spectroscopy (FTIR) and Raman spectrum analysis. This study provided new ideas that accelerate the creation of a novel type of calcium preparation with higher quality utilization.

Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized S/O/W emulsions with different gelatin (GEL) concentrations (0.1~8.0 wt%) were compared. Combined with a confocal laser scanning microscope (CLSM), cryoscanning electron microscope (Cryo-SEM), and interfacial adsorption characteristics, the stabilization mechanism was analyzed. The bioavailability of CaCO3 was investigated in a simulated gastrointestinal tract (GIT) model. The S/O/W-emulsion droplets prepared by the NaCas–GEL composite have a smaller particle size, higher Zeta-potential, larger apparent viscosity, and better physical stability compared with GEL as a single emulsifier. CLSM results confirmed that CaCO3 powder was encapsulated in emulsion droplets. The Cryo-SEM results and interfacial adsorption characteristics analysis indicated that the NaCas–GEL binary composite could effectively reduce the interfacial tension, and the droplets form a denser three-dimensional network space structure with a shell–core structure which enhanced the stability of the system. GIT studies showed that the droplets presented higher CaCO3 bioaccessibility than the CaCO3 powder. This study enriched the theory of the S/O/W transfer system and provided theoretical support for the development of CaCO3 application in liquid food.