Oxidative enzymatic gelation of sugar beet pectin for emulsion stabilization

DEFF Research Database (Denmark)

Abang Zaidel, Dayang Norulfairuz; Meyer, Anne S.

2013-01-01

Pectin from sugar beet is derived from the sugar beet pulp residue which results when sugar beets are processed for sucrose extraction. The sugar beet pectin has poor gelationability by the classic divalentcation molecular mechanism because of a relatively high acetylation degree and short...... polygalacturonate backbone chain length. However, due to the feruloyl-substitutions on the side chains, the sugar beet pectic polysaccharides can be cross-linked via enzyme catalyzed oxidation. The enzyme kinetics and functionality of such oxidativelycross-linked sugar beet pectin, in relation to stabilizing...... emulsions has recently been investigated in model food emulsions. This paper reviews the pectin chemistry, enzymatic oxidative gelation mechanisms, interaction mechanisms of the sugar beet pectin with the emulsion droplets and explores how the gelation affects the rheology and stability of emulsion systems...

Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.

Science.gov (United States)

Mantovani, Raphaela Araujo; Cavallieri, Ângelo Luiz Fazani; Netto, Flavia Maria; Cunha, Rosiane Lopes

2013-09-01

The effect of pH and high-pressure homogenization on the properties of oil-in-water (O/W) emulsions stabilized by lecithin and/or whey proteins (WPI) was evaluated. For this purpose, emulsions were characterized by visual analysis, droplet size distribution, zeta potential, electrophoresis, rheological measurements and their response to in vitro digestion. Lecithin emulsions were stable even after 7 days of storage and WPI emulsions were unstable only at pH values close to the isoelectric point (pI) of proteins. Systems containing the mixture of lecithin and WPI showed high kinetic instability at pH 3, which was attributed to the electrostatic interaction between the emulsifiers oppositely charged at this pH value. At pH 5.5 and 7, the mixture led to reduction of the droplet size with enhanced emulsion stability compared to the systems with WPI or lecithin. The stability of WPI emulsions after the addition of lecithin, especially at pH 5.5, was associated with the increase of droplet surface charge density. The in vitro digestion evaluation showed that WPI emulsion was more stable against gastrointestinal conditions.

Stability of O/W Emulsion with Synthetic Perfumes Oxidized by Singlet Oxygen

Directory of Open Access Journals (Sweden)

Naoki Watabe

2013-01-01

Full Text Available We prepared O/W emulsion composed of a synthetic perfume, n-dodecane, protoporphyrin IX disodium salt (PpIX-2Na, sodium dodecyl sulfate, and water and investigated oxidative decomposition of the synthetic perfume in the emulsion and change in the stability of the emulsion by singlet oxygen (1O2 generated by photosensitization of PpIX-2Na. We used eugenol, linalool, benzyl acetate, α-ionone, α-hexylcinnamaldehyde, and d-limonene as a synthetic perfume. The stability of the O/W emulation including eugenol and linalool significantly decreased with increasing light irradiation time. The decrease in the emulsion stability may be attributable to oxidative decomposition of eugenol and linalool by 1O2 and enlargement of the oil droplet size.

Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions.

Science.gov (United States)

Yesiltas, Betül; Sørensen, Ann-Dorit Moltke; García-Moreno, Pedro J; Anankanbil, Sampson; Guo, Zheng; Jacobsen, Charlotte

2018-07-30

Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for emulsifying and stabilizing high fat (50-70%) fish oil-in-water emulsions. Physical (creaming, droplet size, viscosity and protein determination) and oxidative (primary and secondary oxidation products) stabilities of the emulsions were studied during 12 days of storage. Creaming stability was higher for emulsions produced with alginates and CAS compared to emulsions prepared with only CAS. Combined use of CAS + LCMA performed better in terms of physical stability compared to emulsions produced with only CAS. However, the oxidative stability of this emulsion was inferior probably due to the presence of an unsaturated carbon chain in LCMA structure. CAS + SCMA emulsions not only showed better physical stability such as smaller droplet size, lower creaming and higher viscosity, but also had an improved oxidative stability than emulsions produced with only CAS. Copyright © 2018 Elsevier Ltd. All rights reserved.

Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin.

Science.gov (United States)

Zhu, Qiaomei; Qiu, Shuang; Zhang, Hongwei; Cheng, Yongqiang; Yin, Lijun

2018-07-01

Water-in-oil-in-water (W/O/W) emulsions could be utilized for fat-reduced food formulation and delivery of bioactive nutrients. However, due to thermodynamic instability, it is difficult to prepare stable double emulsions. The purpose of this study was to improve the stability of W/O/W double emulsions containing 2.0 M MgCl 2 by adding porcine gelatin in the inner water phase. The impact of gelatin on the physical stability, microstructure and micro-rheological properties of W/O/W emulsions was investigated. It was found that, when the concentration of porcine gelatin exceeded 4.0 wt%, the stability of emulsions was improved, due to increased viscoelasticity of emulsion droplets. When MgCl 2 concentration increased to 2.0 M, the particle size of emulsions increased, due to the osmotic pressure gradient, and the presence of gelatin further increased the droplet size. Confocal microscopy results showed that the presence of gelatin could improve the stability of W/O/W emulsions against coalescence。. Copyright © 2018. Published by Elsevier Ltd.

Solvent-free formation of hydroxyapatite coated biodegradable particles via nanoparticle-stabilized emulsion route

International Nuclear Information System (INIS)

Okada, Masahiro; Fujii, Syuji; Nishimura, Taiki; Nakamura, Yoshinobu; Takeda, Shoji; Furuzono, Tsutomu

2012-01-01

Highlights: ► Hydroxyapatite (HAp) nanoparticles stabilized polymer melt-in-water emulsions without any molecular surfactants. ► Interaction between polymer and HAp played a crucial role. ► HAp-coated polymer particles were obtained from the emulsions without any organic solvents. - Abstract: Hydroxyapatite (HAp) nanoparticle-coated biodegradable polymer particles were fabricated from a nanoparticle-stabilized emulsion in the absence of any molecular surfactants or organic solvents. First, a polymer melt-in-water emulsion was prepared by mixing a water phase containing nanosized HAp particles as a particulate emulsifier and an oil phase consisting of poly(ε-caprolactone) (PCL) or poly(L-lactide-co-ε-caprolactone) (P(LLA-CL)) above its melting point. It was clarified that the interaction between ester/carboxyl groups of the polymers and the HAp nanoparticles at the polymer–water interface played a crucial role to prepare the nanoparticle-stabilized emulsion. The HAp nanoparticle-coated biodegradable polymer particle (a polymer solid-in-water emulsion) was fabricated by cooling the emulsion. The particle morphology and particle size were evaluated using scanning electron microscope.

Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins

NARCIS (Netherlands)

Ho, Kacie; Schroen, C.G.P.H.; San Martín-González, M.F.; Berton-Carabin, C.C.

2017-01-01

Lycopene is a lipophilic bioactive compound that can be challenging to deliver in vivo. To mediate this, delivery strategies, such as protein-stabilized oil-in-water (O/W) emulsions, have been suggested to improve the physicochemical stability and bioavailability of lycopene. In this research, the

Viscosity of the oil-in-water Pickering emulsion stabilized by surfactant-polymer and nanoparticle-surfactant-polymer system

Science.gov (United States)

Sharma, Tushar; Kumar, G. Suresh; Chon, Bo Hyun; Sangwai, Jitendra S.

2014-11-01

Information on the viscosity of Pickering emulsion is required for their successful application in upstream oil and gas industry to understand their stability at extreme environment. In this work, a novel formulation of oil-in-water (o/w) Pickering emulsion stabilized using nanoparticle-surfactant-polymer (polyacrylamide) system as formulated in our earlier work (Sharma et al., Journal of Industrial and Engineering Chemistry, 2014) is investigated for rheological stability at high pressure and high temperature (HPHT) conditions using a controlled-strain rheometer. The nanoparticle (SiO2 and clay) concentration is varied from 1.0 to 5.0 wt%. The results are compared with the rheological behavior of simple o/w emulsion stabilized by surfactant-polymer system. Both the emulsions exhibit non-Newtonian shear thinning behavior. A positive shift in this behavior is observed for surfactant-polymer stabilized emulsion at high pressure conditions. Yield stress is observed to increase with pressure for surfactant-polymer emulsion. In addition, increase in temperature has an adverse effect on the viscosity of emulsion stabilized by surfactant-polymer system. In case of nanoparticle-surfactant-polymer stabilized o/w emulsion system, the viscosity and yield stress are predominantly constant for varying pressure and temperature conditions. The viscosity data for both o/w emulsion systems are fitted by the Herschel-Bulkley model and found to be satisfactory. In general, the study indicates that the Pickering emulsion stabilized by nanoparticle-surfactant-polymer system shows improved and stable rheological properties as compared to conventional emulsion stabilized by surfactant-polymer system indicating their successful application for HPHT environment in upstream oil and gas industry.

Kaolinite and Silica Dispersions in Low-Salinity Environments: Impact on a Water-in-Crude Oil Emulsion Stability

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Vladimir Alvarado

2011-10-01

Full Text Available This research aims at providing evidence of particle suspension contributions to emulsion stability, which has been cited as a contributing factor in crude oil recovery by low-salinity waterflooding. Kaolinite and silica particle dispersions were characterized as functions of brine salinity. A reference aqueous phase, representing reservoir brine, was used and then diluted with distilled water to obtain brines at 10 and 100 times lower Total Dissolved Solid (TDS. Scanning Electron Microscope (SEM and X-ray Diffraction (XRD were used to examine at the morphology and composition of clays. The zeta potential and particle size distribution were also measured. Emulsions were prepared by mixing a crude oil with brine, with and without dispersed particles to investigate emulsion stability. The clay zeta potential as a function of pH was used to investigate the effect of particle charge on emulsion stability. The stability was determined through bottle tests and optical microscopy. Results show that both kaolinite and silica promote emulsion stability. Also, kaolinite, roughly 1 mm in size, stabilizes emulsions better than larger clay particles. Silica particles of larger size (5 µm yielded more stable emulsions than smaller silica particles do. Test results show that clay particles with zero point of charge (ZPC at low pH become less effective at stabilizing emulsions, while silica stabilizes emulsions better at ZPC. These result shed light on emulsion stabilization in low-salinity waterflooding.

Emulsion stability measurements by single electrode capacitance probe (SeCaP) technology

International Nuclear Information System (INIS)

Schüller, R B; Løkra, S; Egelandsdal, B; Salas-Bringas, C; Engebretsen, B

2008-01-01

This paper describes a new and novel method for the determination of the stability of emulsions. The method is based on the single electrode capacitance technology (SeCaP). A measuring system consisting of eight individual measuring cells, each with a volume of approximately 10 ml, is described in detail. The system has been tested on an emulsion system based on whey proteins (WPC80), oil and water. Xanthan was added to modify the emulsion stability. The results show that the new measuring system is able to quantify the stability of the emulsion in terms of a differential variable. The whole separation process is observed much faster in the SeCaP system than in a conventional separation column. The complete separation process observed visually over 30 h is seen in less than 1.4 h in the SeCaP system

Stability Proxies for Water-in-Oil Emulsions and Implications in Aqueous-based Enhanced Oil Recovery

Directory of Open Access Journals (Sweden)

Mehrnoosh Moradi

2011-07-01

Full Text Available Several researchers have proposed that mobility control mechanisms can positively contribute to oil recovery in the case of emulsions generated in Enhanced-Oil Recovery (EOR operations. Chemical EOR techniques that use alkaline components or/and surfactants are known to produce undesirable emulsions that create operational problems and are difficult to break. Other water-based methods have been less studied in this sense. EOR processes such as polymer flooding and LoSalTM injection require adjustments of water chemistry, mainly by lowering the ionic strength of the solution or by decreasing hardness. The decreased ionic strength of EOR solutions can give rise to more stable water-in-oil emulsions, which are speculated to improve mobility ratio between the injectant and the displaced oil. The first step toward understanding the connection between the emulsions and EOR mechanisms is to show that EOR conditions, such as salinity and hardness requirements, among others, are conducive to stabilizing emulsions. In order to do this, adequate stability proxies are required. This paper reviews commonly used emulsion stability proxies and explains the advantages and disadvantage of methods reviewed. This paper also reviews aqueous-based EOR processes with focus on heavy oil to contextualize in-situ emulsion stabilization conditions. This context sets the basis for comparison of emulsion stability proxies.

Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

DEFF Research Database (Denmark)

Kelimu, Abulimiti; Felix da Silva, Denise; Geng, Xiaolu

2017-01-01

The influence of sodium caseinate (SC), butter milk powder (BMP) and their combinations on particle size, rheological properties, emulsion stability and microstructure of hot cheese emulsions made from mixtures of Cheddar and soft white cheese was studied. All emulsions exhibited shear-thinning f......The influence of sodium caseinate (SC), butter milk powder (BMP) and their combinations on particle size, rheological properties, emulsion stability and microstructure of hot cheese emulsions made from mixtures of Cheddar and soft white cheese was studied. All emulsions exhibited shear......-thinning flow behaviour and increasing SC concentration (1–4%) led to an increase in particle size and a decrease in apparent viscosity. In contrast, increasing BMP concentration caused significant decrease in particle size and slightly reduced the apparent viscosity. Stability against creaming...

Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.

Science.gov (United States)

Borreani, Jennifer; Espert, María; Salvador, Ana; Sanz, Teresa; Quiles, Amparo; Hernando, Isabel

2017-04-19

The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ether emulsions showed good physical and oxidative stability during storage. In particular, the methylcellulose with high methoxyl substituents (HMC) made it possible to obtain emulsions with high consistency which remained almost unchanged during gastric digestion, and thus could enhance fullness and satiety perceptions at gastric level. Moreover, the HMC emulsion slowed down lipid digestion to a greater extent than a conventional protein emulsion or the emulsions stabilised by the other cellulose ethers. Therefore, HMC emulsions could be used in weight management to increase satiation capacity and decrease lipid digestion.

Stabilization of heavy oil-water emulsions using a bio/chemical emulsifier mixture

Energy Technology Data Exchange (ETDEWEB)

Farahbakhsh, A.; Taghizadeh, M.; Movagharnejad, K. [Chemical Engineering Department, Babol University of Technology, Babol (Iran, Islamic Republic of); Yakhchali, B. [National Institute of Genetic Engineering and Biotechnology, Tehran (Iran, Islamic Republic of)

2011-11-15

In this study, the viscosity reduction of heavy oil has been investigated through the formation of oil-water emulsion using a bio/chemical emulsifier mixture. Four bioemulsifiers from indigenous Rhodococcus ergthropolis and Bacillus licheniformis strains were used to stabilize a highly-viscous oil-in-water emulsion. The Taguchi method with an L{sub 9} orthogonal array design was used to investigate the effect of various control factors on the formation of the oil/water emulsions. An emulsion with lowest viscosity was formed using ACO4 strain. The substantial stability of the oil-in-water emulsion allows the heavy oil to be transported practically over long distances or remain stationary for a considerable period of time prior to utilization. As the result of Taguchi analysis, the temperature and concentration of the emulsifier had a significant influence on viscosity reduction of the emulsion. (Copyright copyright 2011 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim)

Variation of emulsion stability in sulfuric acid alkylation of isobutane with olefins

Energy Technology Data Exchange (ETDEWEB)

Sumanov, V.T.; Ovsyannikov, V.P.

1982-09-01

The makeup of the emulsion and its stability are determined to a great degree by the surface and viscosity properties of the acid. Investigates the dependence of emulsion stability on the properties of the acid circulating in the reactor section of an alkylation unit. Finds that as the surface-active substances that accumulate in the acid tend to lower its surface tension, and this in turn tends to disperse the hydrocarbon feedstock in the acid phase and forms a stable emulsion in the vigorously stirred reactor. Points out that as the acid viscosity increases, the segregation of microdrops of hydrocarbons from the acid phase becomes slower in the settling of the emulsion under natural conditions.

Block copolymer stabilized nonaqueous biocompatible sub-micron emulsions for topical applications.

Science.gov (United States)

Atanase, Leonard Ionut; Riess, Gérard

2013-05-20

Polyethylene glycol (PEG) 400/Miglyol 812 non-aqueous sub-micron emulsions were developed due to the fact that they are of interest for the design of drug-loaded biocompatible topical formulations. These types of emulsions were favourably stabilized by poly (2-vinylpyridine)-b-poly (butadiene) (P2VP-b-PBut) copolymer with DPBut>DP2VP, each of these sequences being well-adapted to the solubility parameters of PEG 400 and Miglyol 812, respectively. This type of block copolymers, which might limit the Ostwald ripening, appeared to be more efficient stabilizers than low molecular weight non-ionic surfactants. The emulsion characteristics, such as particle size, stability and viscosity at different shear rates were determined as a function of the phase ratio, the copolymer concentration and storage time. It was further shown that Acyclovir, as a model drug of low water solubility, could be incorporated into the PEG 400 dispersed phase, with no significant modification of the initial emulsion characteristics. Copyright © 2013 Elsevier B.V. All rights reserved.

Formulation and stability of topical water in oil emulsion containing ...

African Journals Online (AJOL)

Purpose: To formulate the water in oil (W/O) emulsion of corn silk (CS) extract and to evaluate its stability at various storage conditions. Methods: Ethanol CS extract was prepared using maceration (cold) technique. A 4 % CS emulsion was prepared using varying concentrations of liquid paraffin, ABIL EM90 and water.

Characterization and stability studies of emulsion systems containing pumice

Directory of Open Access Journals (Sweden)

Marilene Estanqueiro

2014-04-01

Full Text Available Emulsions are the most common form of skin care products. However, these systems may exhibit some instability. Therefore, when developing emulsions for topical application it is interesting to verify whether they have suitable physical and mechanical characteristics and further assess their stability. The aim of this work was to study the stability of emulsion systems, which varied in the proportion of the emulsifying agent cetearyl alcohol (and sodium lauryl sulfate (and sodium cetearyl sulfate (LSX, the nature of the oily phase (decyl oleate, cyclomethicone or dimethicone and the presence or absence of pumice (5% w/w. While maintaining the samples at room temperature, rheology studies, texture analysis and microscopic observation of formulations with and without pumice were performed. Samples were also submitted to an accelerated stability study by centrifugation and to a thermal stress test. Through the testing, it was found that the amount of emulsifying agent affects the consistency and textural properties such as firmness and adhesiveness. So, formulations containing LSX (5% w/w and decyl oleate or dimethicone as oily phase had a better consistency and remained stable with time, so exhibited the best features to be used for skin care products.

Modulation of Cyclodextrin Particle Amphiphilic Properties to Stabilize Pickering Emulsion.

Science.gov (United States)

Xi, Yongkang; Luo, Zhigang; Lu, Xuanxuan; Peng, Xichun

2018-01-10

Cyclodextrins have been proven to form complexes with linear oil molecules and stabilize emulsions. Amphiphilic properties of cyclodextrin particles were modulated through esterification reaction between β-cyclodextrin (β-CD) and octadecenyl succinic anhydride (ODSA) under alkaline conditions. ODS-β-CD particles with degree of substitution (DS) of 0.003, 0.011, and 0.019 were obtained. The introduced hydrophobic long chain that was linked within β-CD cavity led to the change of ODS-β-CD in terms of morphological structure, surface charge density, size, and contact angle, upon which the properties and stability of the emulsions stabilized by ODS-β-CD were highly dependent. The average diameter of ODS-β-CD particles ranged from 449 to 1484 nm. With the DS increased from 0.003 to 0.019, the contact angle and absolute zeta potential value of these ODS-β-CD particles improved from 25.7° to 47.3° and 48.1 to 62.8 mV, respectively. The cage structure of β-CD crystals was transformed to channel structure, then further to amorphous structure after introduction of the octadecenyl succinylation chain. ODS-β-CD particles exhibited higher emulsifying ability compared to β-CD. The resulting Pickering emulsions formed by ODS-β-CD particles were more stable during storage. This study investigates the ability of these ODS-β-CD particles to stabilize oil-in-water emulsions with respect to their amphiphilic character and structural properties.

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

NARCIS (Netherlands)

Wu, Jiande; Shi, Mengxuan; Li, Wei; Zhao, Luhai; Wang, Ze; Yan, Xinzhong; Norde, Willem; Li, Yuan

2015-01-01

A Pickering (o/w) emulsion was formed and stabilized by whey protein isolate nanoparticles (WPI NPs). Those WPI NPs were prepared by thermal cross-linking of denatured WPI proteins within w/o emulsion droplets at 80. °C for 15. min. During heating of w/o emulsions containing 10% (w/v) WPI

Evaluation of stability and viscosity measurement of emulsion from oil from production in northern oilfield in Thailand

Science.gov (United States)

Juntarasakul, O.; Maneeintr, K.

2018-04-01

Emulsion is normally present in oil due to the mixing occurring during oil recovery. The formation of emulsion can cause some problems in production and transportation. Viscosity and stability of emulsion play a key roles in oil transportation and separation to meet sales specification. Therefore, the aims of this research are to measure the viscosity of oil an emulsion and to evaluate the stability of emulsion of light oil from Fang oilfield in Thailand. The parameters of this study are temperature, shear rate and water cut ranging from 50 to 80 °C, 3.75 to 70 s-1 and 0 to 60%, respectively. These effects of parameters on viscosity and stability of emulsion are required for the design of the process and to increase oil production with various conditions. The results shows that viscosity decreases as temperature and shear rate increase. In contrast, viscosity becomes higher when water cut is lower. Furthermore, droplet sizes of water-in-oil emulsion at different conditions are investigated the stability of emulsion. The droplet sizes become smaller when high shear rate is applied and emulsion becomes more stable. Furthermore, correlations are developed to predict the viscosity and stability of the oil and emulsion from Thailand.

The effect of electrolytes on emulsions stabilized by nonionic surfactants

NARCIS (Netherlands)

Boomgaard, van den A.

1985-01-01

The objective of this study was to investigate the effect of high electrolyte concentrations on the stability of oil-in-water- emulsions stabilized by nonionic surfactants.

In chapter 1 several stability mechanisms are briefly outlined and the distinction between coalescence and

Solid-stabilized emulsion formation using stearoyl lactylate coated iron oxide nanoparticles

Science.gov (United States)

Vengsarkar, Pranav S.; Roberts, Christopher B.

2014-10-01

Iron oxide nanoparticles can exhibit highly tunable physicochemical properties that are extremely important in applications such as catalysis, biomedicine and environmental remediation. The small size of iron oxide nanoparticles can be used to stabilize oil-in-water Pickering emulsions due to their high energy of adsorption at the interface of oil droplets in water. The objective of this work is to investigate the effect of the primary particle characteristics and stabilizing agent chemistry on the stability of oil-in-water Pickering emulsions. Iron oxide nanoparticles were synthesized by the co-precipitation method using stoichiometric amounts of Fe2+ and Fe3+ salts. Sodium stearoyl lactylate (SSL), a Food and Drug Administration approved food additive, was used to functionalize the iron oxide nanoparticles. SSL is useful in the generation of fat-in-water emulsions due to its high hydrophilic-lipophilic balance and its bilayer-forming capacity. Generation of a monolayer or a bilayer coating on the nanoparticles was controlled through systematic changes in reagent concentrations. The coated particles were then characterized using various analytical techniques to determine their size, their crystal structure and surface functionalization. The capacity of these bilayer coated nanoparticles to stabilize oil-in-water emulsions under various salt concentrations and pH values was also systematically determined using various characterization techniques. This study successfully demonstrated the ability to synthesize iron oxide nanoparticles (20-40 nm) coated with SSL in order to generate stable Pickering emulsions that were pH-responsive and resistant to significant destabilization in a saline environment, thereby lending themselves to applications in advanced oil spill recovery and remediation.

Transglutaminase catalyzed cross-linking of sodium caseinate improves oxidative stability of flaxseed oil emulsion.

Science.gov (United States)

Ma, Hairan; Forssell, Pirkko; Kylli, Petri; Lampi, Anna-Maija; Buchert, Johanna; Boer, Harry; Partanen, Riitta

2012-06-20

Sodium caseinate was modified by transglutaminase catalyzed cross-linking reaction prior to the emulsification process in order to study the effect of cross-linking on the oxidative stability of protein stabilized emulsions. The extent of the cross-linking catalyzed by different dosages of transglutaminase was investigated by following the ammonia production during the reaction and using SDS-PAGE gel. O/W emulsions prepared with the cross-linked and non-cross-linked sodium caseinates were stored for 30 days under the same conditions. Peroxide value measurement, oxygen consumption measurement, and headspace gas chromatography analysis were used to study the oxidative stability of the emulsions. The emulsion made of the cross-linked sodium caseinate showed an improved oxidative stability with reduced formation of fatty acid hydroperoxides and volatiles and a longer period of low rate oxygen consumption. The improving effect of transglutaminase catalyzed cross-linking could be most likely attributed to the enhanced physical stability of the interfacial protein layer against competitive adsorption by oil oxidation products.

Thermal stability and mechanism of decomposition of emulsion explosives in the presence of pyrite.

Science.gov (United States)

Xu, Zhi-Xiang; Wang, Qian; Fu, Xiao-Qi

2015-12-30

The reaction of emulsion explosives (ammonium nitrate) with pyrite was studied using techniques of TG-DTG-DTA. TG-DSC-MS was also used to analyze samples thermal decomposition process. When a mixture of pyrite and emulsion explosives was heated at a constant heating rate of 10K/min from room temperature to 350°C, exothermic reactions occurred at about 200°C. The essence of reaction between emulsion explosives and pyrite is the reaction between ammonium nitrate and pyrite. Emulsion explosives have excellent thermal stability but it does not mean it showed the same excellent thermal stability when pyrite was added. Package emulsion explosives were more suitable to use in pyrite shale than bulk emulsion explosives. The exothermic reaction was considered to take place between ammonium nitrate and pyrite where NO, NO2, NH3, SO2 and N2O gases were produced. Based on the analysis of the gaseous, a new overall reaction was proposed, which was thermodynamically favorable. The results have significant implication in the understanding of stability of emulsion explosives in reactive mining grounds containing pyrite minerals. Copyright © 2015 Elsevier B.V. All rights reserved.

Quinoa starch granules as stabilizing particles for production of Pickering emulsions.

Science.gov (United States)

Rayner, Marilyn; Sjöö, Malin; Timgren, Anna; Dejmek, Petr

2012-01-01

Intact starch granules isolated from quinoa (Chenopodium quinoa Willd.) were used to stabilize emulsion drops in so-called Pickering emulsions. Miglyol 812 was used as dispersed phase and a phosphate buffer (pH7) with different salt (NaCl) concentrations was used as the continuous phase. The starch granules were hydrophobically modified to different degrees by octenyl succinic anhydride (OSA) or by dry heat treatment at 120 degrees C in order to study the effect on the resulting emulsion drop size. The degree of OSA-modification had a low to moderate impact on drop size. The highest level of modification (4.66%) showed the largest mean drop size, and lowest amount of free starch, which could be an effect of a higher degree of aggregation of the starch granules and, thereby, also the emulsion drops stabilized by them. The heat treated starch granules had a poor stabilizing ability and only the starch heated for the longest time (150 min at 120 degrees C) had a better emulsifying capacity than the un-modified native starch granules. The effect of salt concentration was rather limited. However, an increased concentration of salt slightly increased the mean drop size and the elastic modulus.

Thermal stability and mechanism of decomposition of emulsion explosives in the presence of pyrite

International Nuclear Information System (INIS)

Xu, Zhi-Xiang; Wang, Qian; Fu, Xiao-Qi

2015-01-01

Highlights: • An exothermic reaction occurs at about 200 °C between pyrite and ammonium nitrate (emulsion explosives). • The essence of reaction between emulsion explosives and pyrite is reaction between ammonium nitrate and pyrite. • The excellent thermal stability of emulsion explosives does not mean it was also showed when pyrite was added. • A new overall reaction has been proposed as: • 14FeS_2(s) + 91NH_4NO_3(s) → 52NO(g) + 26SO_2(g) + 6Fe_2O_3(s) + 78NH_3(g) + 26N_2O(g) + 2FeSO_4(s) + 65H_2O(g). - Abstract: The reaction of emulsion explosives (ammonium nitrate) with pyrite was studied using techniques of TG-DTG-DTA. TG–DSC–MS was also used to analyze samples thermal decomposition process. When a mixture of pyrite and emulsion explosives was heated at a constant heating rate of 10 K/min from room temperature to 350 °C, exothermic reactions occurred at about 200 °C. The essence of reaction between emulsion explosives and pyrite is the reaction between ammonium nitrate and pyrite. Emulsion explosives have excellent thermal stability but it does not mean it showed the same excellent thermal stability when pyrite was added. Package emulsion explosives were more suitable to use in pyrite shale than bulk emulsion explosives. The exothermic reaction was considered to take place between ammonium nitrate and pyrite where NO, NO_2, NH_3, SO_2 and N_2O gases were produced. Based on the analysis of the gaseous, a new overall reaction was proposed, which was thermodynamically favorable. The results have significant implication in the understanding of stability of emulsion explosives in reactive mining grounds containing pyrite minerals.

Thermal stability and mechanism of decomposition of emulsion explosives in the presence of pyrite

Energy Technology Data Exchange (ETDEWEB)

Xu, Zhi-Xiang; Wang, Qian [School of Energy and Power Engineering, Jiangsu University, Zhenjiang 212013 (China); Fu, Xiao-Qi, E-mail: xzx19820708@163.com [School of Chemistry and Chemical Engineering, Jiangsu University Zhenjiang 212013 (China)

2015-12-30

Highlights: • An exothermic reaction occurs at about 200 °C between pyrite and ammonium nitrate (emulsion explosives). • The essence of reaction between emulsion explosives and pyrite is reaction between ammonium nitrate and pyrite. • The excellent thermal stability of emulsion explosives does not mean it was also showed when pyrite was added. • A new overall reaction has been proposed as: • 14FeS{sub 2}(s) + 91NH{sub 4}NO{sub 3}(s) → 52NO(g) + 26SO{sub 2}(g) + 6Fe{sub 2}O{sub 3}(s) + 78NH{sub 3}(g) + 26N{sub 2}O(g) + 2FeSO{sub 4}(s) + 65H{sub 2}O(g). - Abstract: The reaction of emulsion explosives (ammonium nitrate) with pyrite was studied using techniques of TG-DTG-DTA. TG–DSC–MS was also used to analyze samples thermal decomposition process. When a mixture of pyrite and emulsion explosives was heated at a constant heating rate of 10 K/min from room temperature to 350 °C, exothermic reactions occurred at about 200 °C. The essence of reaction between emulsion explosives and pyrite is the reaction between ammonium nitrate and pyrite. Emulsion explosives have excellent thermal stability but it does not mean it showed the same excellent thermal stability when pyrite was added. Package emulsion explosives were more suitable to use in pyrite shale than bulk emulsion explosives. The exothermic reaction was considered to take place between ammonium nitrate and pyrite where NO, NO{sub 2}, NH{sub 3}, SO{sub 2} and N{sub 2}O gases were produced. Based on the analysis of the gaseous, a new overall reaction was proposed, which was thermodynamically favorable. The results have significant implication in the understanding of stability of emulsion explosives in reactive mining grounds containing pyrite minerals.

Stabilization of kerosene/water emulsions using bioemulsifiers obtained by fermentation of hemicellulosic sugars with Lactobacillus pentosus.

Science.gov (United States)

Portilla-Rivera, Oscar Manuel; Torrado, Ana María; Domínguez, José Manuel; Moldes, Ana Belén

2010-09-22

The results of the present study show that Lactobacillus pentosus can produce extracellular bioemulsifiers by utilizing hemicellulosic sugars from grape marc as a source of carbon. The effectiveness of these bioemulsifiers (LPEM) was studied by preparing kerosene/water (K/W) emulsions in the presence and absence of these emulsifiers. Various parameters such as relative emulsion volume (EV), stabilizing capacity (ES), viscosity, and droplet size of K/W emulsions were measured. The EV values for K/W emulsions stabilized by concentrated LPEM were approximately 74.5% after 72 h of emulsion formation, with ES values of 97%. These values were higher than those obtained with dodecyl sodium sulfate as emulsifier (EV=62.3% and ES=87.7%). Additionally, K/W emulsions stabilized by LPEM produced polydisperse emulsions containing droplets of radius between 10 and 40 μm, which were smaller than those obtained for K/W emulsions without LPEM (droplet radius=60-100 μm). Moreover, the viscosity values of the K/W emulsions without and with LPEM were approximately 236 and 495 cP, respectively.

Oil-in-Water Emulsions Stabilized by Saponified Epoxidized Soybean Oil-Grafted Hydroxyethyl Cellulose.

Science.gov (United States)

Huang, Xujuan; Li, Qiaoguang; Liu, He; Shang, Shibin; Shen, Minggui; Song, Jie

2017-05-03

An oil-in-water emulsion stabilized by saponified epoxidized soybean oil-grafted hydroxyethyl cellulose (H-ESO-HEC) was investigated. By using an ultrasonic method, oil-in-water emulsions were prepared by blending 50 wt % soybean oil and 50 wt % H-ESO-HEC aqueous suspensions. The influence of H-ESO-HEC concentrations on the properties of oil-in-water emulsions was examined. The H-ESO-HEC concentrations in the aqueous phase varied from 0.02 to 0.40 wt %. When the H-ESO-HEC concentration was 0.4 wt %, the emulsion remained stable for >80 days. The mean droplet sizes of the emulsions decreased by increasing the H-ESO-HEC concentration and extending the ultrasonic time. The adsorption amounts of H-ESO-HEC at the oil-water interface increased when the H-ESO-HEC concentrations in the aqueous phase increased. The rheological property revealed that the apparent viscosity of the H-ESO-HEC-stabilized oil-in-water emulsions increased when the H-ESO-HEC concentrations increased. Steady flow curves indicated an interfacial film formation in the emulsions. The evolution of G', G″, and tan η indicated the predominantly elastic behaviors of all the emulsions.

Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions.

Science.gov (United States)

Katsuki, Kazutaka; Miyagawa, Yayoi; Nakagawa, Kyuya; Adachi, Shuji

2017-07-01

Freezing and thawing of oil-in-water (O/W) emulsion-type foods bring about oil-water separation and deterioration; hence, the effects of freezing and thawing conditions on the destabilization of O/W emulsions were examined. The freezing rate and thawing temperature hardly affected the stability of the O/W emulsion. O/W emulsions having different oil fractions were stored at temperatures ranging from -30 to -20 °C and then thawed. The stability after thawing depended on the storage temperature, irrespective of the oil fraction of the emulsion. A good correlation was found between the time at which the stability began to decrease and the time taken for the oil to crystalize. These results indicated that the dominant cause for the destabilization of the O/W emulsion during freezing and thawing is the crystallization of the oil phase and that the effects of the freezing and thawing rates on the stability are insignificant. © 2017 Institute of Food Technologists®.

The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions

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Karolina Pycia

2018-01-01

Full Text Available The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized on the stability and rheological properties of model oil-in-water (o/w emulsions. Based on the obtained results, it was concluded that emulsion stability depended on hydrolysates dextrose equivalent (DE value. Maltodextrin with the lowest degree of depolymerization effectively stabilized the dispersed system, and the effectiveness of this action depended on the maltodextrin type and concentration. Addition of distarch phosphate-based maltodextrin stabilized emulsion at the lowest applied concentration, and the least effective was maltodextrin prepared from acetylated starch. Emulsions stabilized by maltodextrins (DE 6 prepared from distarch phosphate and acetylated distarch adipate showed the predominance of the elastic properties over the viscous ones. Only emulsion stabilized by maltodextrin prepared from distarch phosphate (E1412 revealed the properties of strong gel. Additionally, the decrease in emulsions G′ and G″ moduli values, combined with an increase in the value of DE maltodextrins, was observed.

Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva

NARCIS (Netherlands)

Silletti, E.; Vingerhoeds, M.H.; Norde, W.; Aken, van G.A.

2007-01-01

In this paper, we studied the interaction between human unstimulated saliva and lysozyme-stabilized oil-in-water emulsions (10 wt/wt% oil phase, 10 mM NaCl, pH 6.7), to reveal the driving force for flocculation of these emulsions. Confocal scanning laser microscopy (CSLM) showed formation of

Homogenization Pressure and Temperature Affect Protein Partitioning and Oxidative Stability of Emulsions

DEFF Research Database (Denmark)

Horn, Anna Frisenfeldt; Barouh, Nathalie; Nielsen, Nina Skall

2013-01-01

The oxidative stability of 10 % fish oil-in-water emulsions was investigated for emulsions prepared under different homogenization conditions. Homogenization was conducted at two different pressures (5 or 22.5 MPa), and at two different temperatures (22 and 72 °C). Milk proteins were used...... prior to homogenization did not have any clear effect on lipid oxidation in either of the two types of emulsions....

Physical Stability of Oil in Water Emulsions in the Presence of Gamma Irradiated Gum Tragacanth

DEFF Research Database (Denmark)

Meybodi, Neda Mollakhalili; Mohammadifar, Mohammad Amin; Farhoodi, Mehdi

2017-01-01

Gum tragacanth (GT) exuded from an Iranian Astragalus species was γ-irradiated at 0, 0.75, 1.5, 3, 5, 7, 10 kGy and used to stabilize a model oil in water emulsion system. Stability and physicochemical properties of emulsion samples were investigated with respect to the effect of irradiation...... treatment on functional properties of gum tragacanth. Particle size distribution, interfacial tension, zeta potential, steady shear and oscillatory rheological measurements were used to characterize and evaluate the emulsion samples and obtain more information about the possible stability mechanism...

The effect of packaging materials on the stability of sunscreen emulsions.

Science.gov (United States)

Santoro, Maria Inês R M; Da Costa E Oliveira, Daniella Almança Gonçalves; Kedor-Hackmann, Erika R M; Singh, Anil K

2005-06-13

The purpose of this research was to study the stability of a emulsion containing UVA, UVB and infrared sunscreens after storage in different types of packaging materials (glass and plastic flasks; plastic and metallic tubes). The samples, emulsions containing benzophenone-3 (B-3), octyl methoxycinnamate (OM) and Phycocorail, were stored at 10, 25, 35 and 45 degrees C and representative samples were analyzed after 2, 7, 30, 60 and 90 days period. The stability studies were conducted by analyzing samples at pre-determined intervals by high performance liquid chromatography (HPLC) along with periodic rheological measurements.

Evaluation of the stability of concentrated emulsions for lemon beverages using sequential experimental designs.

Directory of Open Access Journals (Sweden)

Teresa Cristina Abreu Almeida

Full Text Available The study of the stability of concentrated oil-in-water emulsions is imperative to provide a scientific approach for an important problem in the beverage industry, contributing to abolish the empiricism still present nowadays. The use of these emulsions would directly imply a reduction of transportation costs between production and the sales points, where dilution takes place. The goal of this research was to evaluate the influence of the main components of a lemon emulsion on its stability, aiming to maximize the concentration of oil in the beverage and to correlate its physicochemical characteristics to product stability, allowing an increase of shelf life of the final product. For this purpose, analyses of surface and interface tension, electrokinetic potential, particle size and rheological properties of the emulsions were conducted. A 2(4-1 fractional factorial design was performed with the following variables: lemon oil/water ratio (30% to 50%, starch and Arabic gum concentrations (0% to 30% and dioctyl sodium sulfosuccinate (0 mg/L to 100 mg/L, including an evaluation of the responses at the central conditions of each variable. Sequentially, a full design was prepared to evaluate the two most influential variables obtained in the first plan, in which concentration of starch and gum ranged from 0% to 20%, while concentration of lemon oil/water ratio was fixed at 50%, without dioctyl sodium sulfosuccinate. Concentrated emulsions with stability superior to 15 days were obtained with either starch or Arabic gum and 50% lemon oil. The most stable formulations presented viscosity over 100 cP and ratio between the surface tension of the emulsion and the mucilage of over 1. These two answers were selected, since they better represent the behavior of emulsions in terms of stability and could be used as tools for an initial selection of the most promising formulations.

Evaluation of the stability of concentrated emulsions for lemon beverages using sequential experimental designs.

Science.gov (United States)

Almeida, Teresa Cristina Abreu; Larentis, Ariane Leites; Ferraz, Helen Conceição

2015-01-01

The study of the stability of concentrated oil-in-water emulsions is imperative to provide a scientific approach for an important problem in the beverage industry, contributing to abolish the empiricism still present nowadays. The use of these emulsions would directly imply a reduction of transportation costs between production and the sales points, where dilution takes place. The goal of this research was to evaluate the influence of the main components of a lemon emulsion on its stability, aiming to maximize the concentration of oil in the beverage and to correlate its physicochemical characteristics to product stability, allowing an increase of shelf life of the final product. For this purpose, analyses of surface and interface tension, electrokinetic potential, particle size and rheological properties of the emulsions were conducted. A 2(4-1) fractional factorial design was performed with the following variables: lemon oil/water ratio (30% to 50%), starch and Arabic gum concentrations (0% to 30%) and dioctyl sodium sulfosuccinate (0 mg/L to 100 mg/L), including an evaluation of the responses at the central conditions of each variable. Sequentially, a full design was prepared to evaluate the two most influential variables obtained in the first plan, in which concentration of starch and gum ranged from 0% to 20%, while concentration of lemon oil/water ratio was fixed at 50%, without dioctyl sodium sulfosuccinate. Concentrated emulsions with stability superior to 15 days were obtained with either starch or Arabic gum and 50% lemon oil. The most stable formulations presented viscosity over 100 cP and ratio between the surface tension of the emulsion and the mucilage of over 1. These two answers were selected, since they better represent the behavior of emulsions in terms of stability and could be used as tools for an initial selection of the most promising formulations.

Evaporation of Particle-Stabilized Emulsion Sunscreen Films.

Science.gov (United States)

Binks, Bernard P; Fletcher, Paul D I; Johnson, Andrew J; Marinopoulos, Ioannis; Crowther, Jonathan M; Thompson, Michael A

2016-08-24

We recently showed (Binks et al., ACS Appl. Mater. Interfaces, 2016, DOI: 10.1021/acsami.6b02696) how evaporation of sunscreen films consisting of solutions of molecular UV filters leads to loss of UV light absorption and derived sun protection factor (SPF). In the present work, we investigate evaporation-induced effects for sunscreen films consisting of particle-stabilized emulsions containing a dissolved UV filter. The emulsions contained either droplets of propylene glycol (PG) in squalane (SQ), droplets of SQ in PG or droplets of decane in PG. In these different emulsion types, the SQ is involatile and shows no evaporation, the PG is volatile and evaporates relatively slowly, whereas the decane is relatively very volatile and evaporates quickly. We have measured the film mass and area, optical micrographs of the film structure, and the UV absorbance spectra during evaporation. For emulsion films containing the involatile SQ, evaporation of the PG causes collapse of the emulsion structure with some loss of specular UV absorbance due to light scattering. However, for these emulsions with droplets much larger than the wavelength of light, the light is scattered only at small forward angles so does not contribute to the diffuse absorbance and the film SPF. The UV filter remains soluble throughout the evaporation and thus the UV absorption by the filter and the SPF remain approximately constant. Both PG-in-SQ and SQ-in-PG films behave similarly and do not show area shrinkage by dewetting. In contrast, the decane-in-PG film shows rapid evaporative loss of the decane, followed by slower loss of the PG resulting in precipitation of the UV filter and film area shrinkage by dewetting which cause the UV absorbance and derived SPF to decrease. Measured UV spectra during evaporation are in reasonable agreement with spectra calculated using models discussed here.

Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelation of sugar beet pectin

DEFF Research Database (Denmark)

Abang Zaidel, Dayang Norulfairuz; Chronakis, Ioannis S.; Meyer, Anne S.

2013-01-01

Enzyme catalyzed oxidative cross-linking of feruloyl groups can promote gelation of sugar beet pectin (SBP). It is uncertain how the enzyme kinetics of this cross-linking reaction are affected in emulsion systems and whether the gelation affects emulsion stability. In this study, SBP (2.5% w...... larger average particle sizes than the emulsions in which the SBP was homogenized into the emulsion system during emulsion preparation (referred as Mix B). Mix B type emulsions were stable. Enzyme catalyzed oxidative gelation of SBP helped stabilize the emulsions in Mix A. The kinetics of the enzyme...... catalyzed oxidative gelation of SBP was evaluated by small angle oscillatory measurements for horseradish peroxidase (HRP) (EC 1.11.1.7) and laccase (EC 1.10.3.2) catalysis, respectively. HRP catalyzed gelation rates, determined from the slopes of the increase of elastic modulus (G0) with time, were higher...

Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour.

Science.gov (United States)

Felix, Manuel; Isurralde, Nadia; Romero, Alberto; Guerrero, Antonio

2018-01-01

Food industry is highly interested in the development of healthier formulations of oil-in-water emulsions, stabilized by plant proteins instead of egg or milk proteins. These emulsions would avoid allergic issues or animal fat. Among other plant proteins, legumes are a cost-competitive product. This work evaluates the influence of pH value (2.5, 5.0 and 7.5) on emulsions stabilized by chickpea-based emulsions at two different protein concentration (2.0 and 4.0 wt%). Microstructure of chickpea-based emulsions is assessed by means of backscattering, droplet size distributions and small amplitude oscillatory shear measurements. Visual appearances as well as confocal laser scanning microscopy images are obtained to provide useful information on the emulsions structure. Interestingly, results indicate that the pH value and protein concentration have a strong influence on emulsion microstructure and stability. Thus, the system which contains protein surfaces positively charged shows the highest viscoelastic properties, a good droplet size distribution profile and non-apparent destabilization phenomena. Interestingly, results also reveal the importance of rheological measurements in the prediction of protein interactions and emulsion stability since this technique is able to predict destabilization mechanisms sooner than other techniques such as backscattering or droplet size distribution measurements.

Rheological behavior of water-in-oil emulsions stabilized by hydrophobic bentonite particles.

Science.gov (United States)

Binks, Bernard P; Clint, John H; Whitby, Catherine P

2005-06-07

A study of the rheological behavior of water-in-oil emulsions stabilized by hydrophobic bentonite particles is described. Concentrated emulsions were prepared and diluted at constant particle concentration to investigate the effect of drop volume fraction on the viscosity and viscoelastic response of the emulsions. The influence of the structure of the hydrophobic clay particles in the oil has also been studied by using oils in which the clay swells to very different extents. Emulsions prepared from isopropyl myristate, in which the particles do not swell, are increasingly flocculated as the drop volume fraction increases and the viscosity of the emulsions increases accordingly. The concentrated emulsions are viscoelastic and the elastic storage and viscous loss moduli also increase with increasing drop volume fraction. Emulsions prepared from toluene, in which the clay particles swell to form tactoids, are highly structured due to the formation of an integrated network of clay tactoids and drops, and the moduli of the emulsions are significantly larger than those of the emulsions prepared from isopropyl myristate.

Bioreactor droplets from liposome-stabilized all-aqueous emulsions

Science.gov (United States)

Dewey, Daniel C.; Strulson, Christopher A.; Cacace, David N.; Bevilacqua, Philip C.; Keating, Christine D.

2014-08-01

Artificial bioreactors are desirable for in vitro biochemical studies and as protocells. A key challenge is maintaining a favourable internal environment while allowing substrate entry and product departure. We show that semipermeable, size-controlled bioreactors with aqueous, macromolecularly crowded interiors can be assembled by liposome stabilization of an all-aqueous emulsion. Dextran-rich aqueous droplets are dispersed in a continuous polyethylene glycol (PEG)-rich aqueous phase, with coalescence inhibited by adsorbed ~130-nm diameter liposomes. Fluorescence recovery after photobleaching and dynamic light scattering data indicate that the liposomes, which are PEGylated and negatively charged, remain intact at the interface for extended time. Inter-droplet repulsion provides electrostatic stabilization of the emulsion, with droplet coalescence prevented even for submonolayer interfacial coatings. RNA and DNA can enter and exit aqueous droplets by diffusion, with final concentrations dictated by partitioning. The capacity to serve as microscale bioreactors is established by demonstrating a ribozyme cleavage reaction within the liposome-coated droplets.

Acquisition of Co metal from spent lithium-ion battery using emulsion liquid membrane technology and emulsion stability test

Science.gov (United States)

Yuliusman; Wulandari, P. T.; Amiliana, R. A.; Huda, M.; Kusumadewi, F. A.

2018-03-01

Lithium-ion batteries are the most common type to be used as energy source in mobile phone. The amount of lithium-ion battery wastes is approximated by 200 – 500 ton/year. In one lithium-ion battery, there are 5 – 20% of cobalt metal, depend on the manufacturer. One of the way to recover a valuable metal from waste is leaching process then continued with extraction, which is the aim of this study. Spent lithium-ion batteries will be characterized with EDX and AAS, the result will show the amount of cobalt metal with form of LiCoO2 in the cathode. Hydrochloric acid concentration used is 4 M, temperature 80°C, and reaction time 1 hour. This study will discuss the emulsion stability test on emulsion liquid membrane. The purpose of emulsion stability test in this study was to determine optimum concentration of surfactant and extractant to produce a stable emulsion. Surfactant and extractant used were SPAN 80 and Cyanex 272 respectively with both concentrations varied. Membrane and feed phase ratios used in this experiment was 1 : 2. The optimum results of this study were SPAN 80 concentrations of 10% w/v and Cyanex 272 0.7 M.

A magnetic nanoparticle stabilized gas containing emulsion for multimodal imaging and triggered drug release.

Science.gov (United States)

Guo, Wei; Li, Diancheng; Zhu, Jia-an; Wei, Xiaohui; Men, Weiwei; Yin, Dazhi; Fan, Mingxia; Xu, Yuhong

2014-06-01

To develop a multimodal imaging guided and triggered drug delivery system based on a novel emulsion formulation composed of iron oxide nanoparticles, nanoscopic bubbles, and oil containing drugs. Iron oxide paramagnetic nanoparticles were synthesized and modified with surface conjugation of polyethylenimide (PEI) or Bovine Serum Albumin (BSA). Both particles were used to disperse and stabilize oil in water emulsions containing coumarin-6 as the model drug. Sulfur hexafluoride was introduced into the oil phase to form nanoscopic bubbles inside the emulsions. The resulted gas containing emulsions were evaluated for their magnetic resonance (MR) and ultrasound (US) imaging properties. The drug release profile triggered by ultrasound was also examined. We have successfully prepared the highly integrated multi-component emulsion system using the surface modified iron oxide nanoparticles to stabilize the interfaces. The resulted structure had distinctive MR and US imaging properties. Upon application of ultrasound waves, the gas containing emulsion would burst and encapsulated drug could be released. The integrated emulsion formulation was multifunctional with paramagnetic, sono-responsive and drug-carrying characteristics, which may have potential applications for disease diagnosis and imaging guided drug release.

Synthetic Polymers at Interfaces: Monodisperse Emulsions Multiple Emulsions and Liquid Marbles

Science.gov (United States)

Sun, Guanqing

The adsorption of polymeric materials at interfaces is an energetically favorable process which is investigated in much diversified fields, such as emulsions, bubbles, foams, liquid marbles. Pickering emulsion, which is emulsion stabilized by solid particles has been investigated for over one century and preparation of Pickering emulsion with narrow size distribution is crucial for both the theoretical study of the stabilization mechanism and practical application, such as templated fabrication of colloidosomes. The precise control over the size and functionality of polymer latices allows the preparation of monodisperse Pickering emulsions with desired sizes through SPG membrane emulsification at rather rapid rate compared to microfludic production. Double or multiple emulsions have long been investigated but its rapid destabilization has always been a major obstacle in applying them into practical applications. The modern living polymerization techniques allow us to prepare polymers with designed structure of block copolymers which makes it possible to prepare ultra-stable multiple emulsions. The precise tuning of the ratio of hydrophobic part over the hydrophilic can unveil the stabilization mechanism. Liquid marble is a new type of materials of which liquid droplets are coated by dry particles. The coating of an outer layer of dry particles renders the liquid droplets non-sticky at solid surface which is useful in transportation of small amount of liquid without leakage at extreme low friction force. The property of liquid marbles relies largely on the stabilizers and the drying condition of polymeric latices is shown to have great influence on the property of liquid marbles. Firstly, an introduction to the interfacial and colloidal science with special attention to topics on emulsions, multiple emulsion and liquid marbles is given in Chapter 1. The unique features of an interface and a discussion on the definition of colloids are introduced prior to the

Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer

Directory of Open Access Journals (Sweden)

Herly Evanuarini

2017-03-01

Full Text Available Mayonnaise is a kind of semi solid oil in water (o/w emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.

Novel carboxymethyl cellulose-polyvinyl alcohol blend films stabilized by Pickering emulsion incorporation method.

Science.gov (United States)

Fasihi, Hadi; Fazilati, Mohammad; Hashemi, Mahdi; Noshirvani, Nooshin

2017-07-01

The aim of this study was to investigate the possibility of increasing the antimicrobial and antioxidant properties of biodegradable active films stabilized via Pickering emulsions. The blend films were prepared from carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA), emulsified with oleic acid (OL) and incorporated with rosemary essential oil (REO). Formation of Pickering emulsion was confirmed by scanning electron microscopy (SEM), optical microscopy, mean droplet size and emulsion stability. Morphological, optical, physical, mechanical, thermal, antifungal and antioxidant properties of the films incorporated with different concentrations of REO (0.5, 1.5 and 3%) were determined. The results showed an increase in UV absorbance and elongation at break but, a decrease in tensile strength and thermal stability of the films. Interestingly, films containing REO exhibited considerable antioxidant and antimicrobial properties. In vitro microbial tests exhibited 100% fungal inhibition against Penicillium digitatum in the films containing 3% REO. In addition, no fungal growth were observed after 60days of storage at 25°C in bread slices were stored with active films incorporated with 3% REO, could attributed to the slow and regular release of REO caused by Pickering emulsions. The results of this study suggest that Pickering emulsion is a very promising method, which significantly affects antioxidant and antimicrobial activities of the films. Copyright © 2017 Elsevier Ltd. All rights reserved.

New insights about flocculation process in sodium caseinate-stabilized emulsions.

Science.gov (United States)

Huck-Iriart, Cristián; Montes-de-Oca-Ávalos, Juan; Herrera, María Lidia; Candal, Roberto Jorge; Pinto-de-Oliveira, Cristiano Luis; Linares-Torriani, Iris

2016-11-01

Flocculation process was studied in emulsions formulated with 10wt.% sunflower oil, 2, 5 or 7.5wt.% NaCas, and with or without addition of sucrose (0, 5, 10, 15, 20 or 30wt.%). Two different processing conditions were used to prepare emulsions: ultraturrax homogenization or further homogenization by ultrasound. Emulsions with droplets with diameters above (coarse) or below (fine) 1μm were obtained. Emulsions were analyzed for droplet size distribution by static light scattering (SLS), stability by Turbiscan, and structure by confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). SAXS data were fitted by a theoretical model that considered a system composed of poly dispersed spheres with repulsive interaction and presence of aggregates. Flocculation behavior was caused by the self-assembly properties of NaCas, but the process was more closely related to interfacial protein content than micelles concentration in the aqueous phase. The results indicated that casein aggregation was strongly affected by disaccharide addition, hydrophobic interaction of the emulsion droplets, and interactions among interfacial protein molecules. The structural changes detected in the protein micelles in different environments allowed understanding the macroscopic physical behavior observed in concentrated NaCas emulsions. Copyright © 2016 Elsevier Ltd. All rights reserved.

FORMULATION AND STABILITY EVALUATION OF BAUHINIA VARIEGATA EXTRACT TOPICAL EMULSION.

Science.gov (United States)

Mohsin, Sabeeh; Akhtar, Naveed

2017-05-01

This study presents the results for the development of water in oil (W/O) emulsion containing 2 % Bauhinia variegata (BV) extract with good antioxidant potential for cosmetic application. Different ratios of surfactant, oil and water were investigated to optimize the ratio of ingredients. It was found that emulsifier and oil4ratio were important in improving the stability of emulsion. The formulation having 2.5% Abil EM90, 12% liquid paraffin, 83.5% distilled water and 2% BV extract was found to be most stable. Stability of the formulation was further evaluated by characterizing for organoleptic, sedimentation, microscopic and rheological properties at a range of storage conditions for a period of 12 weeks. Experimental findings showed stable formulation behavior with respect to color change, liquefaction and phase separation. Centrifugation test was carried out to predict the long term stability..The rheological parameters were evaluated from Power Law and the flow index value less than 1 suggested non-Newtonian behavior of the W/O emulsion. The mean droplet size of the internal phase of freshly prepared formulation was 4.06 ? 1.99 pm that did not change significantly (p > 0.05) during the storage. The newly developed formulation exhibited promising attributes over long term storage and open opportunities for the topical delivery of natural antioxidants for cosmetic and pharmaceutical objectives.

Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate.

Science.gov (United States)

Sato, A C K; Perrechil, F A; Costa, A A S; Santana, R C; Cunha, R L

2015-09-01

The aim of this work was to evaluate the influence of laccase and ferulic acid on the characteristics of oil-in-water emulsions stabilized by sodium caseinate at different pH (3, 5 and 7). Emulsions were prepared by high pressure homogenization of soybean oil with sodium caseinate solution containing varied concentrations of laccase (0, 1 and 5mg/mL) and ferulic acid (5 and 10mM). Laccase treatment and pH exerted a strong influence on the properties with a consequent effect on stability, structure and rheology of emulsions stabilized by Na-caseinate. At pH7, O/W emulsions were kinetically stable due to the negative protein charge which enabled electrostatic repulsion between oil droplets resulting in an emulsion with small droplet size, low viscosity, pseudoplasticity and viscoelastic properties. The laccase treatment led to emulsions showing shear-thinning behavior as a result of a more structured system. O/W emulsions at pH5 and 3 showed phase separation due to the proximity to protein pI, but the laccase treatment improved their stability of emulsions especially at pH3. At pH3, the addition of ferulic acid and laccase produced emulsions with larger droplet size but with narrower droplet size distribution, increased viscosity, pseudoplasticity and viscoelastic properties (gel-like behavior). Comparing laccase treatments, the combined addition of laccase and ferulic acid generally produced emulsions with lower stability (pH5), larger droplet size (pH3, 5 and 7) and higher pseudoplasticity (pH5 and 7) than emulsion with only ferulic acid. The results suggested that the cross-linking of proteins by laccase and ferulic acid improved protein emulsifying properties by changing functional mechanisms of the protein on emulsion structure and rheology, showing that sodium caseinate can be successfully used in acid products when treated with laccase. Copyright © 2015 Elsevier Ltd. All rights reserved.

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

Directory of Open Access Journals (Sweden)

Essam Hebishy

2017-02-01

Full Text Available In this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 °C, in comparison to colloid mill (CM: 5000 rpm at 20 °C and conventional homogenization (CH: 15 MPa at 60 °C, on the stability of oil-in-water emulsions with different oil concentrations (10, 30 or 50 g/100 g emulsified by whey protein isolate (4 g/100 g was investigated. Emulsions were characterized for their microstructure, rheological properties, surface protein concentration (SPC, stability to creaming and oxidative stability under light (2000 lux/m2. UHPH produced emulsions containing lipid droplets in the sub-micron range (100–200 nm and with low protein concentrations on droplet surfaces. Droplet size (d3.2, µm was increased in CH and UHPH emulsions by increasing the oil concentration. CM emulsions exhibited Newtonian flow behaviour at all oil concentrations studied; however, the rheological behaviour of CH and UHPH emulsions varied from Newtonian flow (n ≈ 1 to shear-thinning (n ˂ 1 and thixotropic behaviour in emulsions containing 50% oil. This was confirmed by the non-significant differences in the d4.3 (µm value between the top and bottom of emulsions in tubes left at room temperature for nine days and also by a low migration velocity measured with a Turbiscan LAB instrument. UHPH emulsions showed significantly lower oxidation rates during 10 days storage in comparison to CM and CH emulsions as confirmed by hydroperoxides and thiobarbituric acid-reactive substances (TBARS. UHPH emulsions treated at 100 MPa were less oxidized than those treated at 200 MPa. The results from this study suggest that UHPH treatment generates emulsions that have a higher stability to creaming and lipid oxidation compared to colloid mill and conventional treatments.

Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil‐in‐water emulsions

DEFF Research Database (Denmark)

Nielsen, Nina Skall; Horn, Anna Frisenfeldt; Jacobsen, Charlotte

2013-01-01

The effect of using different emulsifiers on lipid oxidation in 5% w/w fish oil‐in‐water emulsions was investigated. Emulsifiers included two of milk protein origin (whey protein isolate (Whey) or sodium caseinate (Cas)), soy lecithin (Lec) or emulsifiers high in milk phospholipid (20 or 75...... iron) or 42 days (without added iron). Physical parameters and oxidative stability of the emulsions were investigated by analysis of particle size, zeta potential, primary and secondary oxidation products. Increase in emulsifier concentration generally increased the oxidative stability. Type...... of emulsifier and physical conditions affected the physical and oxidative stability of the emulsions. A general observation was that emulsions produced with the milk protein based emulsifiers were more oxidatively stable compared with the other emulsions. Practical applications: The overall conclusion from...

Improved sugar beet pectin-stabilized emulsions through complexation with sodium caseinate.

Science.gov (United States)

Li, Xiangyang; Fang, Yapeng; Phillips, Glyn O; Al-Assaf, Saphwan

2013-02-13

The study investigates the complexes formed between sodium caseinate (SC) and sugar beet pectin (SBP) and to harness them to stabilize SBP emulsions. We find that both hydrophobic and electrostatic interactions are involved in the complexation. In SC/SBP mixed solution, soluble SC/SBP complexes first form on acidification and then aggregate into insoluble complexes, which disassociate into soluble polymers upon further decreasing pH. The critical pH's for the formation of soluble and insoluble complexes and disappearance of insoluble complexes are designated as pH(c), pH(φ), and pH(d), respectively. These critical pH values define four regions in the phase diagram of complexation, and SC/SBP emulsions were prepared in these regions. The results show that the stability of SBP-stabilized emulsion is greatly improved at low SC/SBP ratios and acidic pH's. This enhancement can be attributed to an increase in the amount of adsorbed SBP as a result of cooperative adsorption to sodium caseinate. Using a low ratio of SC/SBP ensured that all caseinate molecules are completely covered by adsorbed SBP chains, which eliminates possible instability induced by thermal aggregation of caseinate molecules resulting from stress acceleration at elevated temperatures. A mechanistic model for the behavior is proposed.

Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions

Science.gov (United States)

Bigikocin, Erman; Mert, Behic; Alpas, Hami

2011-09-01

Both static and dynamic high pressure applications provide interesting modifications in food structures which lead to new product formulations. In this study, the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP), on oil-in-water emulsions were identified and compared. Microfluidization was selected from among the HDP homogenization techniques. The performance of each process was analyzed in terms of rheological modifications and emulsion stability improvements compared with the coarse emulsions. The stability of the emulsions was determined comparatively by using an analytical photo-centrifuge device employing novel analysis technology. Whey protein isolate (WPI) in combination with a food polysaccharide (xanthan gum, guar gum or locust bean gum) were used as emulsifying and stabilizing ingredients. The effective disruption of oil droplets and the degradation of polysaccharides by the shear forces under high pressure in HDP microfluidization yielded finer emulsions with lower viscosities, leading to distinctive improvements in emulsion stability. On the other hand, improvements in stability obtained with HHP treatment were due to the thickening of the emulsions mainly induced by protein unfolding. The corresponding increases in viscosity were intensified in emulsion formulations containing higher oil content. Apart from these, HHP treatment was found to be relatively more contributive to the enhancements in viscoelastic properties.

The role of lecithin degradation on the pH dependent stability of halofantrine encapsulated fat nano-emulsions.

Science.gov (United States)

Haidar, Iman; Harding, Ian H; Bowater, Ian C; Eldridge, Daniel S; Charman, William N

2017-08-07

We report on the successful incorporation of the antimalarial drug, halofantrine, into laboratory based soybean oil emulsions which were designed to mimic the commercially available parenteral fat emulsion, Intralipid ® . A high pH (minimum of pH 9, preferable pH of 11) was required for the drug laden emulsion to remain stable on storage and also to resist breaking under various stresses. Ageing of lecithin samples on storage was noted to result in degradation and a decrease in pH. We argue that this is the main reason for a similar decrease in pH for lecithin based emulsions and subsequent instability in drug laden emulsions. As expected, incorporation of the drug (halofantrine) resulted in lower stability. The (intensity weighted) particle size increased from 281nm for the drug free emulsion to 550nm following a loading of 1gL -1 of halofantrine, indicative of a lowering in stability and this was reflected in a shorter shelf life. Interestingly, incorporation of even higher concentrations of drug then resulted in better stability albeit never as stable as the drug free emulsion. We also report on unusual and complex surface tension behaviour for fresh lecithin where multiple critical concentration points were observed. Copyright © 2017 Elsevier B.V. All rights reserved.

Ceramic membrane fouling during ultrafiltration of oil/water emulsions: roles played by stabilization surfactants of oil droplets.

Science.gov (United States)

Lu, Dongwei; Zhang, Tao; Ma, Jun

2015-04-07

Oil/water (O/W) emulsion stabilized by surfactants is the part of oily wastewater that is most difficult to handle. Ceramic membrane ultrafiltration presently is an ideal process to treat O/W emulsions. However, little is known about the fouling mechanism of the ceramic membrane during O/W emulsion treatment. This paper investigated how stabilization surfactants of O/W emulsions influence the irreversible fouling of ceramic membranes during ultrafiltration. An unexpected phenomenon observed was that irreversible fouling was much less when the charge of the stabilization surfactant of O/W emulsions is opposite to the membrane. The less ceramic membrane fouling in this case was proposed to be due to a synergetic steric effect and demulsification effect which prevented the penetration of oil droplets into membrane pores and led to less pore blockage. This proposed mechanism was supported by cross section images of fouled and virgin ceramic membranes taken with scanning electron microscopy, regression results of classical fouling models, and analysis of organic components rejected by the membrane. Furthermore, this mechanism was also verified by the existence of a steric effect and demulsification effect. Our finding suggests that ceramic membrane oppositely charged to the stabilization surfactant should be applied in ultrafiltration of O/W emulsions to alleviate irreversible membrane fouling. It could be a useful rule for ceramic membrane ultrafiltration of oily wastewater.

Ceramic membrane fouling during ultrafiltration of oil/water emulsions: Roles played by stabilization surfactants of oil droplets

KAUST Repository

Lu, Dongwei

2015-04-07

Oil/water (O/W) emulsion stabilized by surfactants is the part of oily wastewater that is most difficult to handle. Ceramic membrane ultrafiltration presently is an ideal process to treat O/W emulsions. However, little is known about the fouling mechanism of the ceramic membrane during O/W emulsion treatment. This paper investigated how stabilization surfactants of O/W emulsions influence the irreversible fouling of ceramic membranes during ultrafiltration. An unexpected phenomenon observed was that irreversible fouling was much less when the charge of the stabilization surfactant of O/W emulsions is opposite to the membrane. The less ceramic membrane fouling in this case was proposed to be due to a synergetic steric effect and demulsification effect which prevented the penetration of oil droplets into membrane pores and led to less pore blockage. This proposed mechanism was supported by cross section images of fouled and virgin ceramic membranes taken with scanning electron microscopy, regression results of classical fouling models, and analysis of organic components rejected by the membrane. Furthermore, this mechanism was also verified by the existence of a steric effect and demulsification effect. Our finding suggests that ceramic membrane oppositely charged to the stabilization surfactant should be applied in ultrafiltration of O/W emulsions to alleviate irreversible membrane fouling. It could be a useful rule for ceramic membrane ultrafiltration of oily wastewater. © 2015 American Chemical Society.

Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

NARCIS (Netherlands)

Ho, Kacie K.H.Y.; Schroën, Karin; San Martín-González, M.F.; Berton-Carabin, Claire C.

2018-01-01

Whey-plant protein-based emulsions had high physicochemical stability. Whey and plant protein blend-based interfaces were viscoelastic while casein-based interfaces were relatively viscous. Whey-plant and plant-plant protein blends behaved synergistically leading to enhanced emulsion stability.

Tri-fuel (diesel-biodiesel-ethanol) emulsion characterization, stability and the corrosion effect

Science.gov (United States)

Low, M. H.; Mukhtar, N. A. M.; Yohaness Hagos, Ftwi; Noor, M. M.

2017-10-01

This paper presents the result of experimenting emulsified tri-fuel in term of stability, physico-chemical properties and corrosion effect on three common metals. The results were interpreted in terms of the impact of five minutes emulsification approach. Tri-fuel emulsions were varied in proportion ratio consist of biodiesel; 0%, 5%, 10%, and ethanol; 5%, 10%, 15%. Fuel characterization includes density, calorific value, flash point, and kinematic viscosity. Flash point of tri-fuel emulsion came with range catalog. Calorific value of tri-fuel emulsion appeared in declining pattern as more ethanol and biodiesel were added. Biodiesel promoted flow resistance while ethanol with opposite effect. 15% ethanol content in tri-fuel emulsion separated faster than 10% ethanol content but ethanol content with 5% yield no phase separation at all. Close cap under static immersion with various ratio of tri-fuel emulsions for over a month, corrosiveness attack was detected via weight loss technique on aluminum, stainless steel and mild steel.

Stability indicating HPLC-UV method for detection of curcumin in Curcuma longa extract and emulsion formulation.

Science.gov (United States)

Syed, Haroon Khalid; Liew, Kai Bin; Loh, Gabriel Onn Kit; Peh, Kok Khiang

2015-03-01

A stability-indicating HPLC-UV method for the determination of curcumin in Curcuma longa extract and emulsion was developed. The system suitability parameters, theoretical plates (N), tailing factor (T), capacity factor (K'), height equivalent of a theoretical plate (H) and resolution (Rs) were calculated. Stress degradation studies (acid, base, oxidation, heat and UV light) of curcumin were performed in emulsion. It was found that N>6500, Tcurcumin were ⩽0.87% and ⩽2.0%, while the inter-day precision and accuracy values were ⩽2.1% and ⩽-1.92. Curcumin degraded in emulsion under acid, alkali and UV light. In conclusion, the stability-indicating method could be employed to determine curcumin in bulk and emulsions. Copyright © 2014 Elsevier Ltd. All rights reserved.

Study of Water-Oil Emulsion Breaking by Stabilized Solution Consisting of Anionic Surface Acting Agent - Soda Ash - Polymer (ASP)

Science.gov (United States)

Kulichkov, S. V.; Avtomonov, E. G.; Andreeva, L. V.; Solomennik, S. F.; Nikitina, A. V.

2018-01-01

The paper provides a laboratory research of breaking natural water-oil emulsions: - by non-stabilized ASP; by stabilized ASP; by mixture of stabilized and non-stabilized ASP in different proportions and production of refinery water of the required quality with the use of IronGuard 2495 as flocculant. Oil-in-water emulsion is stable. Classic methods are not suitable for residual water treatment: sediment gravity flow; filtration; centrifuge test. Microemulsion formed after ASP application has low boundary tension and high pH. It contributes to transfer of oil phase into a water one, forming oil-in-water emulsion. Alkaline condition has adverse effect on demulsifying ability of agents, flocculation and boundary tension. For breaking of water-oil emulsion at EBU before the interchanger water or water-oil emulsion from the wells that were not APS-treated in ratio of 1:9 shall be delivered. Residual water after EBU must be prepared in water tanks by dilution in great volume.

Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.

Science.gov (United States)

Perugini, Luisa; Cinelli, Giuseppe; Cofelice, Martina; Ceglie, Andrea; Lopez, Francesco; Cuomo, Francesca

2018-02-05

In the present investigation the properties of edible nanoemulsions were studied. Sodium caseinate represents a good candidate for food emulsion preparations thanks to its surface-active properties and because it is perceived as a natural product by consumers. Nevertheless, it is very sensitive to acidic pH close to its isoelectric point and, if used as emulsion stabilizer, this aspect can negatively affect the emulsion stability. In order to prevent this drawback, sodium caseinate was used in combination with a non-ionic surfactant (Tween 20) as emulsifier of oil/water nanoemulsions. For these reasons, nanoemulsions stabilized by Tween 20, sodium caseinate and by a blend of the two emulsifiers were studied and compared according to their response to pH variations. Nanoemulsions were characterized for size of the dispersed phase with variation of time and temperature, for their rheological properties, for surface charge as a function of pH and for protein fluorescence. Noticeably, it was ascertained that, at pH close to caseinate isoelectric point, emulsions stabilized with the blend of caseinate and Tween 20 were more stable, compared with emulsions stabilized only with sodium caseinate. Such behavior was explained according to the composition of the emulsifiers at the oil/water interface where, at acidic pH, the presence of Tween 20 ensured the steric stabilization thus improving the role of sodium caseinate as emulsion stabilizer. Copyright © 2018 Elsevier B.V. All rights reserved.

The study of stability, combustion characteristics and performance of water in diesel emulsion fuel

Directory of Open Access Journals (Sweden)

Syafiq Zulkifli

2017-01-01

Full Text Available A single cylinder diesel engine study of water in diesel emulsions was conducted to investigate the stability effect of emulsion fuel on three different fuel blends and the water emulsification effect on the engine performance. Emulsified fuels contained 2% of surfactant including Span 80 Tween 80 and tested 10 HLB number. The blends also varied of 5%, 10% and 15% of water in diesel ratios namely as BSW5, BSW10 and BSW15. The fuel blends performance was tested using a single cylinder, direct injection diesel engine, operating at 1860 rpm. The results on stability reveal that high shear homogenizer yields more stability on emulsion fuel than mechanical stirrer and ultrasonic water bath. The engine performance results show that the ignition delay and peak pressure increase with the increment of water percentage up to 15%. However, the results indicate the increment of water percentage is also shows a significant decrease in engine power.

Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate.

Science.gov (United States)

Ye, Aiqian

2008-10-15

The interfacial composition and the stability of oil-in-water emulsion droplets (30% soya oil, pH 7.0) made with mixtures of sodium caseinate and whey protein concentrate (WPC) (1:1 by protein weight) at various total protein concentrations were examined. The average volume-surface diameter (d32) and the total surface protein concentration of emulsion droplets were similar to those of emulsions made with both sodium caseinate alone and WPC alone. Whey proteins were adsorbed in preference to caseins at low protein concentrations (caseins were adsorbed in preference to whey proteins at high protein concentrations. The creaming stability of the emulsions decreased markedly as the total protein concentration of the system was increased above 2% (sodium caseinate >1%). This was attributed to depletion flocculation caused by the sodium caseinate in these emulsions. Whey proteins did not retard this instability in the emulsions made with mixtures of sodium caseinate and WPC. Copyright © 2008 Elsevier Ltd. All rights reserved.

Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles

NARCIS (Netherlands)

Zou, Yuan; Yang, Xiaoquan; Scholten, Elke

2018-01-01

In this paper, we report the structure formation and rheological properties of Pickering emulsions stabilized with zein/tannic acid complex particles (ZTPs) over a wide range of particle concentration (1-5%, w/v) and oil content (5-60%, v/v). Microscopy shows that the ZTPs provide stabilization

Oxidative stability of 70% fish oil‐in‐water emulsions: Impact of emulsifiers and pH

DEFF Research Database (Denmark)

Horn, Anna Frisenfeldt; Nielsen, Nina Skall; Andersen, Ulf

2011-01-01

The objective of this study was to evaluate the protective effects of five different emulsifiers on lipid oxidation in 70% fish oil‐in‐water emulsions to be used as delivery systems for long chain polyunsaturated omega‐3 fatty acids to foods. The emulsifiers were either phospholipid (PL) based......‐in‐water emulsions prepared with whey protein isolate, sodium caseinate, milk phospholipids, or soy lecithin. The emulsions can be used as delivery systems for fish oil to foods. However, only emulsions prepared with proteins at high pH offered advantages with respect to better oxidative stability during storage...... compared to neat fish oil. Thus, when fish oil is added to a food product in a delivery emulsion, the type of emulsion used should be carefully considered....

Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate

DEFF Research Database (Denmark)

Yesiltas, Betül; García Moreno, Pedro Jesús; Sørensen, Ann-Dorit Moltke

2017-01-01

.2 ratio NaCas:NaAlg by Box-Behnken's design, the formulae 70%-1.4%-1.2 was decided due to high fish oil content's decreasing effect on droplet size and peroxide value. Practical applications: Physically and oxidatively stable high fat (50-70%) omega-3 delivery fish oil-in-water emulsions are of high......A systematic study was carried out in order to evaluate the physical and oxidative stability of high fat omega-3 delivery fish oil-in-water emulsions stabilized with combinations of sodium caseinate (NaCas) and sodium alginate (NaAlg). The influence of 3 factors related to emulsion composition...... (fish oil content: 50, 60 and 70%; total amount of NaCas and NaAlg: 1.4, 2.1 and 2.8 %; and ratio NaCas:NaAlg: 0.4, 1.2 and 2) on physical (droplet size, viscosity and zeta potential) and oxidative (primary and secondary oxidation products) parameters was evaluated. It was possible to produce emulsions...

The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth.

Science.gov (United States)

Abdolmaleki, Khadije; Mohammadifar, Mohammad Amin; Mohammadi, Reza; Fadavi, Ghasem; Meybodi, Neda Mollakhalili

2016-04-20

The effect of pH (2.5, 4.0 and 5.4) and salt concentration (0.0, 0.5 and 1.0wt%) on the physical stability of oil-in-water emulsions stabilized with gum tragacanth were investigated during 150 days of storage. Mean droplet diameter, zeta-potential, interfacial tension and steady-shear and dynamic rheological properties were determined to achieve more information about the likely stability mechanisms. The results showed that increasing salt concentration did not have a significant effect on emulsion stability. Emulsions were highly unstable at pH 2.5, with their emulsion-stability index declining almost three times more than that of other emulsions during the storage time. Based on the size distribution data, a direct correlation was not observed between droplet size distribution and emulsion stability. Rheological analysis revealed that pH 2.5 had the lowest apparent viscosity, storage modulus, energy of cohesion (EC) and a-value, and the highest tanδ and b-value. Copyright © 2015 Elsevier Ltd. All rights reserved.

Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract.

Science.gov (United States)

Pimentel-Moral, Sandra; Rodríguez-Pérez, Celia; Segura-Carretero, Antonio; Martínez-Férez, Antonio

2018-09-15

New functional oils (extra virgin olive oil, EVOO and sunflower oil, SO) containing antioxidants from Hibiscus sabdariffa extract were developed by W/O emulsion. Their physical and chemical stability was measured over time. The lowest coalescence rate was obtained with 8 and 12 wt% surfactant amount for EVOO and SO emulsions, respectively. Before the evaluation of the oxidative stability, an optimization of phenolic compounds extraction from emulsions by multi-response surface methodology was performed. EVOO emulsions were chemically more stable over time than SO emulsions in terms of total phenolic content (TPC), antioxidant activity and chemical composition measured by HPLC-ESI.TOF-MS. TPC significantly increased (from 2.02 ± 0.07 to 2.71 ± 0.06 mg Eq GAE/g extract) and the antioxidant activity measured by TEAC remained constant for 1 month of storage. Thus, W/O emulsion technology has proven to be a potential method to vehiculize and stabilize bioactive compounds from H. sabdariffa into edible oils. Copyright © 2018 Elsevier Ltd. All rights reserved.

Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition.

Science.gov (United States)

Noello, C; Carvalho, A G S; Silva, V M; Hubinger, M D

2016-11-01

Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of this oil in different products is limited due to its liquid state, and the presence of insaturation is a trigger for oxidation. In this context, to facilitate the incorporation of chia oil in food products and increase its protection against oxidation, the aim of this work was to produce chia oil microparticles by spray drying using emulsions stabilized by whey protein concentrate (ζ-potential +13.4 at pH3.8) and pectin (ζ-potential -40.4 at pH3.8) through the electrostatic layer-by-layer deposition technique and emulsions prepared with only whey protein concentrate. Emulsions stabilized by whey protein concentrate and stabilized by whey protein concentrate-pectin were prepared using maltodextrin (10 DE) and modified starch (Hi-Cap® 100). They were characterized in relation to stability, droplet size, ζ-Potential and optical microscopy. The microparticles were characterized in relation to moisture content, water activity, particle size, microstructure and oxidative stability by the Rancimat method. Emulsions stabilized by whey protein concentrate-pectin with added maltodextrin 10 DE and emulsions stabilized by whey protein concentrate with added modified starch (Hi-Cap® 100) were stable after 24h. Emulsions stabilized by whey protein concentrate and by whey protein concentrate-pectin showed droplets with mean diameter ranging from 0.80 to 1.31μm, respectively and ζ-potential varying from -6.9 to -27.43mV, respectively. After spray drying, the microparticles showed an mean diameter ranging from 7.00 to 9.00μm. All samples presented high encapsulation efficiency values, above 99%. Microparticles produced with modified starch showed a smoother spherical surface than particles with maltodextrin 10 DE, which presented a wrinkled surface. All microparticles exhibited higher oxidative stability than chia oil in pure form. Copyright © 2016 Elsevier Ltd. All rights reserved.

Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress.

Science.gov (United States)

Zhou, Feibai; Sun, Weizheng; Zhao, Mouming

2015-04-15

This study presented the cold-set gelation of emulsions stabilized by salted myofibrillar protein (MP) under oxidative stress originated from malondialdehyde (MDA). Gel properties were compared over a range of MDA/NaCl concentrations including gel viscoelastic properties, strength, water-holding capacity (WHC), amount of protein entrapped, and microstructure. The oxidative stability of emulsion gels as indicated by lipid hydroperoxide was further determined and compared. Results indicated that emulsion stabilized by MP at swollen state under certain ionic strengths (0.2-0.6 M) was the premise of gel formation under MDA. In the presence of intermediate MDA concentrations (2.5-10 mM), the emulsion gels showed an improved elasticity, strength, WHC, and oxidative stability. This improvement should be mainly attributed to the enhanced protein-protein cross-linkings via MDA, which were homogeneously formed among absorbed and/or unabsorbed proteins, entrapping a greater amount and fractions of protein within network. Therefore, the oil droplets were better adherent to the gel matrix. Nevertheless, addition of high MDA concentrations (25-50 mM) led to the formation of excessive covalent bonds, which might break protein-protein bonds and trigger the desorption of protein from the interface. This ultimately caused "oil leak" phenomena as well as the collapse of gel structure and, thus, overall decreased gel properties and oxidative stability.

Influence of pea protein aggregates on the structure and stability of pea protein/soybean polysaccharide complex emulsions.

Science.gov (United States)

Yin, Baoru; Zhang, Rujing; Yao, Ping

2015-03-20

The applications of plant proteins in the food and beverage industry have been hampered by their precipitation in acidic solution. In this study, pea protein isolate (PPI) with poor dispersibility in acidic solution was used to form complexes with soybean soluble polysaccharide (SSPS), and the effects of PPI aggregates on the structure and stability of PPI/SSPS complex emulsions were investigated. Under acidic conditions, high pressure homogenization disrupts the PPI aggregates and the electrostatic attraction between PPI and SSPS facilitates the formation of dispersible PPI/SSPS complexes. The PPI/SSPS complex emulsions prepared from the PPI containing aggregates prove to possess similar droplet structure and similar stability compared with the PPI/SSPS emulsions produced from the PPI in which the aggregates have been previously removed by centrifugation. The oil droplets are protected by PPI/SSPS complex interfacial films and SSPS surfaces. The emulsions show long-term stability against pH and NaCl concentration changes. This study demonstrates that PPI aggregates can also be used to produce stable complex emulsions, which may promote the applications of plant proteins in the food and beverage industry.

Influence of Pea Protein Aggregates on the Structure and Stability of Pea Protein/Soybean Polysaccharide Complex Emulsions

Directory of Open Access Journals (Sweden)

Baoru Yin

2015-03-01

Full Text Available The applications of plant proteins in the food and beverage industry have been hampered by their precipitation in acidic solution. In this study, pea protein isolate (PPI with poor dispersibility in acidic solution was used to form complexes with soybean soluble polysaccharide (SSPS, and the effects of PPI aggregates on the structure and stability of PPI/SSPS complex emulsions were investigated. Under acidic conditions, high pressure homogenization disrupts the PPI aggregates and the electrostatic attraction between PPI and SSPS facilitates the formation of dispersible PPI/SSPS complexes. The PPI/SSPS complex emulsions prepared from the PPI containing aggregates prove to possess similar droplet structure and similar stability compared with the PPI/SSPS emulsions produced from the PPI in which the aggregates have been previously removed by centrifugation. The oil droplets are protected by PPI/SSPS complex interfacial films and SSPS surfaces. The emulsions show long-term stability against pH and NaCl concentration changes. This study demonstrates that PPI aggregates can also be used to produce stable complex emulsions, which may promote the applications of plant proteins in the food and beverage industry.

Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions

DEFF Research Database (Denmark)

Haahr, Anne-Mette; Jacobsen, Charlotte

2008-01-01

-enriched oil-in-water emulsion. The selected food emulsifiers were Tween 80, Citrem, sodium caseinate and lecithin. Lipid oxidation was evaluated by determination of peroxide values and secondary volatile oxidation products. Moreover, the zeta potential and the droplet sizes were determined. Twen resulted...... in the least oxidatively stable emulsions, followed by Citrem. When iron was present, caseinate-stabilized emulsions oxidized slower than lecithin emulsions at pH 3, whereas the opposite was the case at pH 7. Oxidation generally progressed faster at pH 3 than at pH 7, irrespective of the addition of iron. EDTA...

Influence of Casein-Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

DEFF Research Database (Denmark)

García Moreno, Pedro Jesús; Horn, Anna Frisenfeldt; Jacobsen, Charlotte

2014-01-01

The objective of this study was to investigate the influence of casein (0.3% w/w) and phospholipid (0.5% w/w) emulsifier combinations on the physical and oxidative stability of 10% fish oil-in-water emulsions at pH 7. For that purpose, three phospholipids were evaluated, namely, lecithin (LC......), phosphatidylcholine (PC), and phosphatidylethanolamine (PE). The emulsion stabilized with LC showed the best physical stability having the most negative zeta potential and the lowest mean droplet size. In addition, this emulsion was also the least oxidized in terms of peroxide value and concentration of the volatile...

In situ stabilizer formation from methacrylic acid macromonomers in emulsion polymerization

NARCIS (Netherlands)

Schreur-Piet, Ingeborg; Heuts, Johan P.A.

2017-01-01

Oligomers of methacrylic acid containing a propenyl ω-endgroup (i.e. MAA-macromonomers) were synthesized by cobalt-mediated catalytic chain transfer polymerization and used as precursors to stabilizers in emulsion polymerization. It was found that only in those polymerizations in which these

Pickering emulsion stabilized by cashew gum- poly-l-lactide copolymer nanoparticles: Synthesis, characterization and amphotericin B encapsulation.

Science.gov (United States)

Richter, A R; Feitosa, J P A; Paula, H C B; Goycoolea, F M; de Paula, R C M

2018-04-01

In this work, we provide proof-of-concept of formation, physical characteristics and potential use as a drug delivery formulation of Pickering emulsions (PE) obtained by a novel method that combines nanoprecipitation with subsequent spontaneous emulsification process. To this end, pre-formed ultra-small (d.∼10 nm) nanoprecipitated nanoparticles of hydrophobic derivatives of cashew tree gum grafted with polylactide (CGPLAP), were conceived to stabilize Pickering emulsions obtained by spontaneous emulsification. These were also loaded with Amphotericin B (AmB), a drug of low oral bioavailability used in the therapy of neglected diseases such as leishmaniasis. The graft reaction was performed in two CG/PLA molar ratio conditions (1:1 and 1:10). Emulsions were prepared by adding the organic phase (Miglyol 812 ® ) in the aqueous phase (nanoprecipitated CGPLAP), resulting the immediate emulsion formation. The isolation by centrifugation does not destabilize or separate the nanoparticles from oil droplets of the PE emulsion. Emulsions with CGPLAP 1:1 presented unimodal distributions at different CGPLA concentration, lower values in size and PDI and the best stability over time. The AmB was incorporated in the emulsions with a process efficiency of 21-47%, as determined by UV-vis. AmB in CGPLAP emulsions is in less aggregated state than observed in commercial AmB formulation. Copyright © 2018 Elsevier B.V. All rights reserved.

Effect of intragastric acid stability of fat emulsions on gastric emptying, plasma lipid profile and postprandial satiety.

Science.gov (United States)

Marciani, Luca; Faulks, Richard; Wickham, Martin S J; Bush, Debbie; Pick, Barbara; Wright, Jeff; Cox, Eleanor F; Fillery-Travis, Annette; Gowland, Penny A; Spiller, Robin C

2009-03-01

Fat is often included in common foods as an emulsion of dispersed oil droplets to enhance the organoleptic quality and stability. The intragastric acid stability of emulsified fat may impact on gastric emptying, satiety and plasma lipid absorption. The aim of the present study was to investigate whether, compared with an acid-unstable emulsion, an acid-stable fat emulsion would empty from the stomach more slowly, cause more rapid plasma lipid absorption and cause greater satiety. Eleven healthy male volunteers received on two separate occasions 500 ml of 15 % (w/w) [13C]palmitate-enriched olive oil-in-water emulsion meals which were either stable or unstable in the acid gastric environment. MRI was used to measure gastric emptying and the intragastric oil fraction of the meals. Blood sampling was used to measure plasma lipids and visual analogue scales were used to assess satiety. The acid-unstable fat emulsion broke and rapidly layered in the stomach. Gastric emptying of meal volume was slower for the acid-stable fat emulsion (P rate of energy delivery of fat from the stomach to the duodenum was not different up to t = 110 min. The acid-stable emulsion induced increased fullness (P distribution of fat emulsions against the gastric acid environment. This could have implications for the design of novel foods.

Size-dependent properties of silica nanoparticles for Pickering stabilization of emulsions and foams

Energy Technology Data Exchange (ETDEWEB)

Kim, Ijung, E-mail: ijungkim@utexas.edu [The University of Texas at Austin, Department of Petroleum and Geosystems Engineering (United States); Worthen, Andrew J.; Johnston, Keith P. [The University of Texas at Austin, McKetta Department of Chemical Engineering (United States); DiCarlo, David A.; Huh, Chun [The University of Texas at Austin, Department of Petroleum and Geosystems Engineering (United States)

2016-04-15

Nanoparticles are a promising alternative to surfactants to stabilize emulsions or foams in enhanced oil recovery (EOR) processes due to their effectiveness in very harsh environments found in many of the oilfields around the world. While the size-dependent properties of nanoparticles have been extensively studied in the area of optics or cellular uptake, little is known on the effects of nanoparticle size on emulsion/foam generation, especially for EOR applications. In this study, silica nanoparticles with four different sizes (5, 12, 25, and 80 nm nominal diameter) but with the same surface treatment were employed to test their emulsion or foam generation behavior in high-salinity conditions. The decane-in-brine emulsion generated by sonication or flowing through sandpack showed smaller droplet size and higher apparent viscosity as the nanoparticle size decreased. Similarly, the CO{sub 2}-in-brine foam generation in sandstone or sandpacks was also significantly affected by the nanoparticle size, exhibiting higher apparent foam viscosity as the nanoparticle size decreased. In case of foam generation in sandstone cores with 5 nm nanoparticles, a noticeable hysteresis occurred when the flow velocity was initially increased and then decreased, implying a strong foam generation initially; and then the trapping of the generated foam in the rock pores, as the flow velocity decreased. On the other hand, weak foams stabilized with larger nanoparticles indicated a rapid coalescence of bubbles which prevented foam generation. Overall, stable emulsions/foams were achievable by the smaller particles as a result of greater diffusivity and/or higher number concentration, thus allowing more nanoparticles with higher surface area to volume ratio to be adsorbed at the fluid/fluid interfaces of the emulsion/foam dispersion.Graphical abstract.

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride.

Science.gov (United States)

Timgren, Anna; Rayner, Marilyn; Dejmek, Petr; Marku, Diana; Sjöö, Malin

2013-03-01

Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of rice, maize, and barley; and high-amylose maize. The starches were studied in their native state, heat treated, and modified by octenyl succinic anhydride (OSA). The effect of varying the continuous phase, both with and without salt in a phosphate buffer, was also studied. Quinoa, which had the smallest granule size, had the best capacity to stabilize oil drops, especially when the granules had been hydrophobically modified by heat treatment or by OSA. The average drop diameter (d 32) in these emulsions varied from 270 to 50 μm, where decreasing drop size and less aggregation was promoted by high starch concentration and absence of salt in the system. Of all the starch varieties studied, quinoa had the best overall emulsifying capacity, and OSA modified quinoa starch in particular. Although the size of the drops was relatively large, the drops themselves were in many instances extremely stable. In the cases where the system could stabilize droplets, even when they were so large that they were visible to the naked eye, they remained stable and the measured droplet sizes after 2 years of storage were essentially unchanged from the initial droplet size. This somewhat surprising result has been attributed to the thickness of the adsorbed starch layer providing steric stabilization. The starch particle-stabilized Pickering emulsion systems studied in this work has potential practical application such as being suitable for encapsulation of ingredients in food and pharmaceutical products.

Measuring the emulsion stability in Cherenkov radiation with insignificant modification of a liquid scintillation spectrometer

International Nuclear Information System (INIS)

Wiechen, A.; Lorenzen, P.Ch.; Reimerdes, E.H.

1984-01-01

A method is described by which the stability of emulsions can be measured by a modified liquid scintillation counter. The 226 Ra external standard source of a commercially available equipment, fixed in the measuring position, is used for the production of Cherenkov radiation in a sample of an emulsion. This Cherenkov radiation is absorbed by the sample due to its turbidity. The turbidity of emulsions follows a typical course with time designated as creaming-up-curve. These curves can be registered automatically in digital form. (author)

Histidine-functionalized carbon-based dot-Zinc(II) nanoparticles as a novel stabilizer for Pickering emulsion synthesis of polystyrene microspheres.

Science.gov (United States)

Ruiyi, Li; Zaijun, Li; Junkang, Liu

2017-05-01

Carbon-based dots (CDs) are nanoparticles with size-dependent optical and electronic properties that have been widely applied in energy-efficient displays and lighting, photovoltaic devices and biological markers. However, conventional CDs are difficult to be used as ideal stabilizer for Pickering emulsion due to its irrational amphiphilic structure. The study designed and synthesized a new histidine-functionalized carbon dot-Zinc(II) nanoparticles, which is termed as His-CD-Zn. The His-CD was made via one-step hydrothermal treatment of histidine and maleic acid. The His-CD reacted with Zn 2+ to form His-CD-Zn. The as-prepared His-CD-Zn was used as a solid particle surfactant for stabilizing styrene-in-water emulsion. The Pickering emulsion exhibits high stability and sensitive pH-switching behaviour. The introduction of S 2 O 8 2- triggers the emulsion polymerization of styrene. The resulted polystyrene microsphere was well coated with His-CDs on the surface. It was successfully used as an ideal adsorbent for removal of heavy metallic ions from water with high adsorption capacity. The study also provides a prominent approach for fabrication of amphiphilic carbon-based nanoparticles for stabilizing Pickering emulsion. Copyright © 2017 Elsevier Inc. All rights reserved.

Synthesis of dodecylamine-functionalized graphene quantum dots and their application as stabilizers in an emulsion polymerization of styrene.

Science.gov (United States)

Xuan, Wang; Ruiyi, Li; Zaijun, Li; Junkang, Liu

2017-11-01

Pickering emulsions have attracted considerable interest due to their potential applications in many fields, such as the food, pharmaceutical, petroleum and cosmetics industries. The study reports the synthesis of dodecylamine-functionalized graphene quantum dots (d-GQDs) and their implementation as stabilizers in an emulsion polymerization of styrene. First, d-GQDs are prepared by thermal pyrolysis of citric acid and dodecylamine in 0.1M ammonium hydroxide. The resulting d-GQDs consist of small graphene sheets with abundant amino, carboxyl, acylamino, hydroxyl and alkyl chains on the edge. The amphiphilic structure gives the d-GQDs high surface activity. The addition of d-GQDs can reduce the surface tension of water to 30.8mNm -1 and the interfacial tension of paraffin oil/water to 0.0182mNm -1 . The surface activity is much better than that of previously reported solid particle surfactants for Pickering emulsions and is close to that of sodium dodecylbenzenesulfonate, which is, a classical organic surfactants. Then, d-GQDs are employed as solid particle surfactants for stabilizing styrene-in-water emulsions. The emulsions exhibit excellent stability at pH 7. However, stability is lost when the pH is more than 9 or less than 4. The pH-switchable behaviour can be attributed to the protonation of amino groups in a weak acid medium and dissociation of carboxyl groups in a weak base medium. Finally, 2,2'-azobis(2-methylpropionitrile) is introduced into the Pickering emulsions to trigger emulsion polymerization of styrene. The as-prepared polystyrene spheres display a uniform morphology with a narrow diameter distribution. The fluorescent d-GQDs coated their surfaces. This study presents an approach for the fabrication of amphiphilic GQDs and GQDs-based functional materials, which have a wide range of potential applications in emulsion polymerization, as well as in sensors, catalysts, and energy storage. Copyright © 2017 Elsevier Inc. All rights reserved.

A comparison of the stability of beverage cloud emulsions formulated with different gum acacia- and starch-based emulsifiers.

Science.gov (United States)

Reiner, S J; Reineccius, G A; Peppard, T L

2010-06-01

The performance of several hydrocolloids (3 gum acacias, 1 modified gum acacia, and 3 modified starches) in stabilizing beverage emulsions and corresponding model beverages was investigated employing different core materials, emulsifier usage levels, and storage temperatures. Concentrated emulsions were prepared using orange terpenes or Miglyol 812 (comprising medium-chain triglycerides, MCT) weighted 1:1 with ester gum, stored at 25 or 35 degrees C, and analyzed on days 0, 1, and 3. On day 3, model beverages were made from each emulsion, stored at both temperatures, and analyzed weekly for 4 wk. Stability of concentrated emulsions was assessed by measuring mean particle size and by visual observations of ringing; beverage stability was judged similarly and also by loss of turbidity. Particle size measurements showed concentrated emulsions containing gum acacia or modified gum acacia with either core material were stable over 3 d storage at both temperatures whereas those made with modified starches were not, destabilization being faster at 35 degrees C. Beverages based on orange terpenes, in contrast to Miglyol, yielded smaller mean particle sizes, both on manufacture and during storage, regardless of hydrocolloid used. Visual observations of ringing generally supported this finding. Modified gum acacia was evaluated at both recommended and higher usage levels, stability increasing in the latter case. In general, all gum acacia and modified gum acacia emulsifiers were superior in stability to those based on modified starches, at either temperature, for orange terpene-based beverages. In Miglyol-based beverages, similar results were seen, except 1 modified starch performed as well as the gum acacia products.

Self-organizing Map Analysis for Understanding Comprehensive Relationships between Formulation Variables, State of Water, and the Physical Stability of Pharmaceutical Emulsions

OpenAIRE

Onuki, Yoshinori; Hasegawa, Naoki; Horita, Akihiro; Ueno, Naomi; Kida, Chihiro; Hayashi, Yoshihiro; Obata, Yasuko; Toshokan, Toshokan

2015-01-01

The physical stability of pharmaceutical emulsions is an important quality attribute to be considered. To obtain a better understanding of this issue, this study investigated the contribution of the state of water to the physical stability of pharmaceutical emulsions. The key technology to evaluate the state of water was magnetic resonance imaging (MRI). For sample preparation, model emulsions with different formulation variables (surfactant content, water content, and hydrophilic–lipophilic ...

Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

Science.gov (United States)

Serdaroğlu, M.; Öztürk, B.

2017-09-01

Today, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in turkey meat emulsion products.

Study on some characteristics of nuclear emulsions

Energy Technology Data Exchange (ETDEWEB)

Yonglian, Liu; Jinqin, Han; Huichang, Liu [Academia Sinica, Beijing, BJ (China). Inst. of Atomic Energy

1993-11-01

The authors describe the variation of some characteristics of the nuclear emulsion such as sensitivity, fog density and latent image stability influenced by adding ascorbic acid into the finished emulsion N-4. A comparative study of latent image stability is made between Fuji ET-7B nuclear emulsion and authors' under different temperature and relative humidity. The result indicates that the addition of ascorbic acid obviously improves the latent image stability of the emulsion N-4. The Fuji ET-7B emulsion and the emulsion N-4 containing ascorbic acid have similar latent image fading quality at lower temperature while the Japanese sample does have better quality at room temperature.

Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.

Science.gov (United States)

Pallandre, S; Decker, E A; McClements, D J

2007-11-01

The potential of sodium alginate for improving the stability of emulsions containing caseinate-coated droplets was investigated. One wt% corn oil-in-water emulsions containing anionic caseinate-coated droplets (0.15 wt% sodium caseinate) and anionic sodium alginate (0 to 1 wt%) were prepared at pH 7. The pH of these emulsions was then adjusted to 3.5, so that the anionic alginate molecules adsorbed to the cationic caseinate-coated droplets. Extensive droplet aggregation occurred when there was insufficient alginate to completely saturate the droplet surfaces due to bridging flocculation, and when the nonadsorbed alginate concentration was high enough to induce depletion flocculation. Emulsions with relatively small particle sizes could be formed over a range of alginate concentrations (0.1 to 0.4 wt%). The influence of pHs (3 to 7) and sodium chloride (0 to 500 mM) on the properties of primary (0 wt% alginate) and secondary (0.15 wt% alginate) emulsions was studied. Alginate adsorbed to the droplet surfaces at pHs 3, 4, and 5, but not at pHs 6 and 7, due to electrostatic attraction between anionic groups on the alginate and cationic groups on the adsorbed caseinate. Secondary emulsions had better stability than primary emulsions at pH values near caseinate's isoelectric point (pHs 4 and 5). In addition, secondary emulsions were stable up to higher ionic strengths (< 300 mM) than primary emulsions (<50 mM). The controlled electrostatic deposition method utilized in this study could be used to extend the range of application of dairy protein emulsifiers in the food industry.

Creating nanoscale emulsions using condensation.

Science.gov (United States)

Guha, Ingrid F; Anand, Sushant; Varanasi, Kripa K

2017-11-08

Nanoscale emulsions are essential components in numerous products, ranging from processed foods to novel drug delivery systems. Existing emulsification methods rely either on the breakup of larger droplets or solvent exchange/inversion. Here we report a simple, scalable method of creating nanoscale water-in-oil emulsions by condensing water vapor onto a subcooled oil-surfactant solution. Our technique enables a bottom-up approach to forming small-scale emulsions. Nanoscale water droplets nucleate at the oil/air interface and spontaneously disperse within the oil, due to the spreading dynamics of oil on water. Oil-soluble surfactants stabilize the resulting emulsions. We find that the oil-surfactant concentration controls the spreading behavior of oil on water, as well as the peak size, polydispersity, and stability of the resulting emulsions. Using condensation, we form emulsions with peak radii around 100 nm and polydispersities around 10%. This emulsion formation technique may open different routes to creating emulsions, colloidal systems, and emulsion-based materials.

Moulding of Sub-micrometer Surface Structures

DEFF Research Database (Denmark)

Pranov, Henrik; Rasmussen, Henrik K.; Larsen, Niels Bent

2006-01-01

The experiments strongly suggest that the possibility to injection mould sub-micrometer surface structures in polymers mainly relates to the forces originating from the adhesive energy between polymer and shim.......The experiments strongly suggest that the possibility to injection mould sub-micrometer surface structures in polymers mainly relates to the forces originating from the adhesive energy between polymer and shim....

Emulsifying salt increase stability of cheese emulsions during holding

DEFF Research Database (Denmark)

Hougaard, Anni Bygvrå; Sijbrandij, Anna G.; Varming, Camilla

2015-01-01

In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60°C for 1h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction...... of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60°C......, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance....

Characterisation of crude oil components, asphaltene aggregation and emulsion stability by means of near infrared spectroscopy and multivariate analysis

Energy Technology Data Exchange (ETDEWEB)

Aske, Narve

2002-06-01

Effective separation of water-in-crude oil emulsions is a central challenge for the oil industry on the Norwegian Continental Shelf, especially with the future increase in subsea and even down-hole processing of well fluids. The mechanisms and properties governing emulsion stability are far from fully understood but the indigenous surface active crude oil components are believed to play a major role. In this work a thorough physico-chemical characterisation of a set of crude oils originating from a variety of production fields has been performed. Crude oil properties responsible for emulsion stability were identified by use of multivariate analysis techniques like partial least squares regression (PLS) and principal component analysis (PCA). Interfacial elasticity along with both asphaltene content and asphaltene aggregation state were found to be main contributors to emulsion stability. Information on a crude oils ability to form elastic crude oil-water interfaces was found to be especially crucial when discussing emulsion stability. However, measured values of interfacial elasticity were highly dependent on asphaltene aggregation state. Several experimental techniques was utilised and partly developed for the crude oil characterisation. A high-pressure liquid chromatography (HPLC) scheme was developed for SARA-fractionation of crude oils and an oscillating pendant drop tensiometer was used for characterisation of interfacial rheological properties. For emulsion stability a cell for determining the stability as a function of applied electric fields was used. In addition, near infrared spectroscopy (NIR) was used throughout the work both for chemical and physical characterisation of crude oils and model systems. High pressure NIR was used to study the aggregation of asphaltenes by pressure depletion. A new technique for detection of asphaltene aggregation onset pressures based on NIR combined with PCA was developed. It was also found that asphaltene aggregation is

Determination of Formulation Conditions Allowing Double Emulsions Stabilized by PGPR and Sodium Caseinate to Be Used as Capsules.

Science.gov (United States)

Nollet, Maxime; Laurichesse, Eric; Besse, Samantha; Soubabère, Olivier; Schmitt, Véronique

2018-02-27

Water-in-oil-in-water (W 1 /O/W 2 ) double emulsions stabilized by polyglycerol polyricinoleate (PGPR), a lipophilic food grade small polymer, and sodium caseinate, a hydrophilic milk protein, were developed to encapsulate vitamin B12, a model hydrophilic substance easy to titrate. Using rheology, sensitive to drop size evolution and water fluxes, static light scattering, and microscopy both giving the evolution of drops' size and vitamin B12 titration assessing the encapsulation, we were able to detect independently the double emulsion drop size, the encapsulation loss, and the flux of water as a function of time. By differentiating the PGPR required to cover the W 1 -droplets' surface from PGPR in excess in the oil phase, we built a PGPR-inner droplet volume fraction diagram highlighting the domains where the double emulsion is stable toward encapsulation and/or water fluxes. We demonstrated the key role played by nonadsorbed PGPR concentration in the intermediate sunflower oil phase on the emulsion stability while, surprisingly, the inner droplet volume fraction had no effect on the emulsion stability. At low PGPR concentration, a release of vitamin B12 was observed and the leakage mechanism of coalescence between droplets and oil-water interface of the oily drops (also called globules hereafter), was identified using confocal microscopy. For high enough PGPR content, the emulsions were stable and may therefore serve as efficient capsules without need of an additional gelling, thickening, complexion or interface rigidifying agent. We generalized these results with the encapsulation of an insecticide: Cydia pomonella granulovirus used in organic arboriculture.

An alkyl polyglucoside-mixed emulsifier as stabilizer of emulsion systems: the influence of colloidal structure on emulsions skin hydration potential.

Science.gov (United States)

Savic, Snezana; Lukic, Milica; Jaksic, Ivana; Reichl, Stephan; Tamburic, Slobodanka; Müller-Goymann, Christel

2011-06-01

To be considered as a suitable vehicle for drugs/cosmetic actives, an emulsion system should have a number of desirable properties mainly dependent on surfactant used for its stabilization. In the current study, C(12-14) alkyl polyglucoside (APG)-mixed emulsifier of natural origin has been investigated in a series of binary (emulsifier concentration 10-25% (w/w)) and ternary systems with fixed emulsifier content (15% (w/w)) with or without glycerol. To elucidate the systems' colloidal structure the following physicochemical techniques were employed: polarization and transmission electron microscopy, X-ray diffraction (WAXD and SAXD), thermal analysis (DSC and TGA), complex rheological, pH, and conductivity measurements. Additionally, the emulsion vehicles' skin hydration potential was tested in vivo, on human skin under occlusion. In a series of binary systems with fixed emulsifier/water ratios ranging from 10/90 to 25/75 the predominance of a lamellar mesophase was found, changing its character from a liquid crystalline to a gel crystalline type. The same was observed in gel emulsions containing equal amounts of emulsifier and oil (15% (w/w)), but varying in glycerol content (0-25%). Different emulsion samples exhibited different water distribution modes in the structure, reflecting their rheological behavior and also their skin hydration capacity. Copyright © 2011 Elsevier Inc. All rights reserved.

A Microfluidic Method to Assess Emulsion Stability in Crude-Oil/Water Separators

NARCIS (Netherlands)

Krebs, T.; Schroën, C.G.P.H.; Boom, R.M.

2011-01-01

The control of emulsion stability and droplet size is of crucial importance for oil production, especially for the processes of crude/oil water separation and cleanup of produced water. To recover pure oil and water, coalescence between droplets needs to take place, the extent of which will depend

Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles.

Science.gov (United States)

Liang, Li; Chen, Fang; Wang, Xingguo; Jin, Qingzhe; Decker, Eric Andrew; McClements, David Julian

2017-06-14

There is great interest in the formulation of plant-based foods enriched with nutrients that promote health, such as polyunsaturated fatty acids. This study evaluated the impact of sunflower phospholipid type on the formation and stability of flaxseed oil-in-water emulsions. Two sunflower lecithins (Sunlipon 50 and 90) with different phosphatidylcholine (PC) levels (59 and 90%, respectively) were used in varying ratios to form emulsions. Emulsion droplet size, charge, appearance, microstructure, and oxidation were measured during storage at 55 °C in the dark. The physical and chemical stability increased as the PC content of the lecithin blends decreased. The oxidative stability of emulsions formulated using Sunlipon 50 was better than emulsions formulated using synthetic surfactants (SDS or Tween 20). The results are interpreted in terms of the impact of emulsifier type on the colloidal interactions between oil droplets and on the molecular interactions between pro-oxidants and oil droplet surfaces.

Laboratory effectiveness testing of water-in-oil emulsion breakers

International Nuclear Information System (INIS)

Fingas, M.F.; Fieldhouse, B.; Bier, I.; Conrod, D.; Tennyson, E.

1995-01-01

The physics and chemistry of water-in-oil emulsions dominate the development of effectiveness tests. Emulsions are variable in stability--this variability is largely dependent on oil type and degree of weathering. These factors complicate the development of a test. Emulsions which have low stability will apparently break easily with chemical emulsion breakers. Broken emulsions will form a foam-like material, called rag, which retains water which is not part of the stable emulsions. Analytical methods used to determine the final stability of the broken or unbroken emulsion were evaluated. Measurements of water content and viscosity measurements show correlation to emulsion stability. Viscosity provides a more reliable measure of emulsion stability but water content measurements are more convenient and are largely used in this study. Twelve tests were developed in the past. Two testing methods have been developed to a usable stage. These tests are described and data using them provided. The effects of mixing time, agent amount, settling time and mixing energy on effectiveness results are presented

Shear flow behaviour and emulsion-stabilizing effect of natural polysaccharide-protein gum in aqueous system and oil/water (O/W) emulsion.

Science.gov (United States)

Amid, Bahareh Tabatabaee; Mirhosseini, Hamed

2013-03-01

The main objective of the current work was to characterize the shear rheological flow behaviour and emulsifying properties of the natural biopolymer from durian seed. The present study revealed that the extraction condition significantly affected the physical and functional characteristics of the natural biopolymer from durian seed. The dynamic oscillatory test indicated that the biopolymer from durian seed showed more gel (or solid) like behaviour than the viscous (or liquid) like behaviour (G'>G″) at a relatively high concentration (20%) in the fixed frequency (0.1 Hz). This might be explained by the fact that the gum coils disentangle at low frequencies during the long period of oscillation, thus resulting in more gel like behaviour than the viscous like behaviour. The average droplet size of oil in water (O/W) emulsions stabilized by durian seed gum significantly varied from 0.42 to 7.48 μm. The results indicated that O/W emulsions showed significant different stability after 4 months storage. This might be interpreted by the considerable effect of the extraction condition on the chemical and molecular structure of the biopolymer, thus affecting its emulsifying capacity. The biopolymer extracted by using low water to seed (W/S) ratio at the low temperature under the alkaline condition showed a relatively high emulsifying activity in O/W emulsion. Copyright © 2012 Elsevier B.V. All rights reserved.

Food enrichment with marine phospholipid emulsions

DEFF Research Database (Denmark)

Lu, Henna Fung Sieng; Nielsen, Nina Skall; Baron, Caroline P.

marine PL emulsions with and without addition of fish oil. The oxidative stability of marine PL emulsions was significantly influenced by the chemical composition of marine PL used for emulsions preparation. For instance, emulsions with good oxidative stability could be obtained when using raw materials...... with high purity, low fish oil content and high PL, cholesterol and α-tocopherol content. In addition, non-enzymatic browning reactions may also affect the oxidative stability of the marine PL emulsion. These reactions included Strecker degradation and pyrrolization, and their occurrence were due......Many studies have shown that marine phospholipids (PL) provide more advantages than fish oil. They seem to have better bioavailability, better resistance towards oxidation and higher content of eicosapentaenoic acids and docosahexaenoic acids than fish oil, which essentially contains triglycerides...

Stabilization Improves Theranostic Properties of Lipiodol{sup ®}-Based Emulsion During Liver Trans-arterial Chemo-embolization in a VX2 Rabbit Model

Energy Technology Data Exchange (ETDEWEB)

Deschamps, F., E-mail: frederic.deschamps@gustaveroussy.fr; Farouil, G. [Université Paris-Saclay, Département de radiologie Interventionnelle, Gustave Roussy (France); Gonzalez, W.; Robic, C. [Guerbet France, Guerbet (France); Paci, A.; Mir, L. M. [Université Paris-Saclay, UMR 8203 (France); Tselikas, L.; Baère, T. de [Université Paris-Saclay, Département de radiologie Interventionnelle, Gustave Roussy (France)

2017-06-15

PurposeTo demonstrate that stability is a crucial parameter for theranostic properties of Lipiodol{sup ®}-based emulsions during liver trans-arterial chemo-embolization.Materials and MethodsWe compared the theranostic properties of two emulsions made of Lipiodol{sup ®} and doxorubicin in two successive animal experiments (One VX2 tumour implanted in the left liver lobe of 30 rabbits). Emulsion-1 reproduced one of the most common way of preparation (ratio of oil/water: 1/1), and emulsion-2 was designed to obtain a water-in-oil emulsion with enhanced stability (ratio of oil/water: 3/1, plus an emulsifier). The first animal experiment compared the tumour selectivity of the two emulsions: seven rabbits received left hepatic arterial infusion (HAI) of emulsion-1 and eight received HAI of emulsion-2. 3D-CBCT acquisitions were acquired after HAI of every 0.1 mL to measure the densities’ ratios between the tumours and the left liver lobes. The second animal experiment compared the plasmatic and tumour doxorubicin concentrations after HAI of 1.5 mg of doxorubicin administered either alone (n = 3) or in emulsion-1 (n = 6) or in emulsion-2 (n = 6).ResultsEmulsion-2 resulted in densities’ ratios between the tumours and the left liver lobes that were significantly higher compared to emulsion-1 (up to 0.4 mL infused). Plasmatic doxorubicin concentrations (at 5 min) were significantly lower after HAI of emulsion-2 (19.0 μg/L) than emulsion-1 (275.3 μg/L, p < 0.01) and doxorubicin alone (412.0 μg/L, p < 0.001), and tumour doxorubicin concentration (day-1) was significantly higher after HAI of emulsion-2 (20,957 ng/g) than in emulsion-1 (8093 ng/g, p < 0.05) and doxorubicin alone (2221 ng/g, p < 0.01).ConclusionStabilization of doxorubicin in a water-in-oil Lipiodol{sup ®}-based emulsion results in better theranostic properties.

Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

NARCIS (Netherlands)

Oppermann, A.K.L.; Renssen, M.; Schuch, A.; Stieger, M.A.; Scholten, E.

2015-01-01

The use of water-in-oil-in-water (w1/o/w2) multiple emulsions offers a method for the reduction of oil in foods. In this study we investigated the influence of osmotic pressure tailoring and gelation of the inner dispersed w1 water droplets on the stability and yield of multiple emulsions. Yield is

Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate.

Science.gov (United States)

Long, Zhao; Zhao, Mouming; Liu, Ning; Liu, Daolin; Sun-Waterhouse, Dongxiao; Zhao, Qiangzhong

2015-10-01

High purity peanut oil-based diacylglycerol (PO-DAG) (94.95 wt%) was prepared via enzymatic glycerolysis from peanut oil (PO). The resulting dominance of DAGs was proven to greatly influence the properties of corresponding fresh or frozen-thawed emulsions. Stable fresh oil-in-water emulsions were produced using either PO-DAG or PO, with stability enhanced by increased concentrations of Na-CN. The lower equilibrium interfacial tension along with greater negative ζ-potential of PO revealed that Na-CN was preferentially adsorbed to the PO interface. Adding 0.05 mol/L NaCl to the PO emulsions minimized depletion flocculation caused by the unadsorbed Na-CN, but further NaCl addition increased oil droplet size and concomitant coalescence. For the PO-DAG emulsions, adding 0.2 mol/L NaCl did not significantly (p>0.05) affect their ζ-potential but adding 0.05 or 0.1 mol/L NaCl lowered ζ-potential, although NaCl at these concentrations increased oil droplet size and coalescence. Freezing-thawing process considerably weakened the stability of PO-DAG emulsions. Copyright © 2015 Elsevier Ltd. All rights reserved.

Tuning Amphiphilicity of Particles for Controllable Pickering Emulsion

Directory of Open Access Journals (Sweden)

Zhen Wang

2016-11-01

Full Text Available Pickering emulsions with the use of particles as emulsifiers have been extensively used in scientific research and industrial production due to their edge in biocompatibility and stability compared with traditional emulsions. The control over Pickering emulsion stability and type plays a significant role in these applications. Among the present methods to build controllable Pickering emulsions, tuning the amphiphilicity of particles is comparatively effective and has attracted enormous attention. In this review, we highlight some recent advances in tuning the amphiphilicity of particles for controlling the stability and type of Pickering emulsions. The amphiphilicity of three types of particles including rigid particles, soft particles, and Janus particles are tailored by means of different mechanisms and discussed here in detail. The stabilization-destabilization interconversion and phase inversion of Pickering emulsions have been successfully achieved by changing the surface properties of these particles. This article provides a comprehensive review of controllable Pickering emulsions, which is expected to stimulate inspiration for designing and preparing novel Pickering emulsions, and ultimately directing the preparation of functional materials.

pH-induced inversion of water-in-oil emulsions to oil-in-water high internal phase emulsions (HIPEs) using core cross-linked star (CCS) polymer as interfacial stabilizer.

Science.gov (United States)

Chen, Qijing; Deng, Xiaoyong; An, Zesheng

2014-06-01

A pH-responsive core cross-linked star (CCS) polymer containing poly(N,N-dimethylaminoethyl methacrylate) (PDMAEMA) arms was used as an interfacial stabilizer for emulsions containing toluene (80 v%) and water (20 v%). In the pH range of 12.1-9.3, ordinary water-in-oil emulsions were formed. Intermediate multiple emulsions of oil-in-water-in-oil and water-in-oil-in-water were formed at pH 8.6 and 7.5, respectively. Further lowering the pH resulted in the formation of gelled high internal phase emulsions of oil-in-water type in the pH range of 6.4-0.6. The emulsion behavior was correlated with interfacial tension, conductivity and configuration of the CCS polymer at different pH. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

PHYSICAL AND CHEMICAL STABILITY ANALYSIS OF COSMETIC MULTI- PLE EMULSIONS LOADED WITH ASCORBYL PALMITATE AND SODIUM ASCORBYL PHOSPHATE SALTS.

Science.gov (United States)

Khan, Hira; Akhtar, Naveed; Ali, Atif; Khan, Haji M Shoaib; Sohail, Muhammad; Naeem, Muhammad; Nawaz, Zarqa

2016-09-01

Stability of hydrophilic and lipophilic vitamin C derivatives for quenching synergistic antioxidant activities and to treat oxidative related diseases is a major issue. This study was aimed to encapsulate hydrophilic and lipophilic vitamin C derivatives (ascorbyl palmitate and sodium ascorbyl phosphate) as functional ingredients in a newly formulated multiple emulsion of the W//W type to attain the synergistic antioxidant effects and the resultant system's long term physical and chemical stability. Several multiple emulsions using the same concentration of emulsifiers but different concentrations of ascorbyl palmitate and sodium ascorbyl phosphate were developed. Three finally selected multiple emulsions (ME₁, ME₂ and ME₃) were evaluated for physical stability in terms of rheology, microscopy, conductivity, pH, and organoleptic characteristics under different storage conditions for 3 months. Chemical stability was determined by HPLC on Sykam GmbH HPLC system (Germany), equipped with a variable UV detector. Results showed that at accelerated storage conditions all the three multiple emulsions had shear thinning behavior of varying shear stress with no influence of location of functional ingredients in a carrier system. Conductivity values increased and pH values remained within the skin pH range for 3 months. Microscopic analysis showed an increase in globule size with the passage of time, especially at higher temperatures while decreased at low temperatures. Centrifugation test did not cause phase separation till the 45th day, but little effects after 2 months. Chemical stability analysis by HPLC at the end of 3 months showed that ascorbyl palmitate and sodium ascorbyl phosphate were almost stable in all multiple emulsions with no influence of their location in a carrier system. Multiple emulsions were found a stable carrier for hydrophilic and lipophilic vitamin C derivatives to enhance their desired effects. Considering that many topical formulations

Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions.

Science.gov (United States)

O' Dwyer, Sandra P; O' Beirne, David; Eidhin, Deirdre Ní; O' Kennedy, Brendan T

2013-06-01

The oxidative stability of various oils (sunflower, camelina and fish) and 20% oil-in-water (O/W) emulsions, were examined. The mean particle size decreased from 1179 to 325 nm as sodium caseinate (emulsifier) concentration was increased from 0.25% to 3% in O/W emulsions (Psodium caseinate concentration increased, and similarly decreased as microfluidisation pressure increased (P<0.05). Increasing storage temperature of the emulsions from 5 to 60°C, resulted in lower detectable lipid oxidation products during storage (P<0.05). Copyright © 2012 Elsevier Ltd. All rights reserved.

Nuclear emulsion scanning in opera: methods and results

CERN Document Server

Bozza, C.

2008-01-01

The design of the OPERA experiment was also motivated and justified by the revival of nuclear emulsion handling and scanning in a modem, automatic fashion, as it took previously place, although at a smaller scale, for the CHORUS experiment. Nuclear emulsions are still the only detector to allow a very detailed topological study of an interaction/decay vertex at the sub-micrometer level. They are most suitable in experiments where topology is a non-ambiguous signature of a certain class of events. This is for instance the case of neutrino oscillation detection and measurement by the study of a tau-appearance signal. The design and performance of the two different scanning systems used in OPERA (ESS and S-UTS) are discussed. Their unique features in terms of speed, precision, background suppression, particle identification, and kinematical reconstruction are shown in close connection with the technical details that make them possible. Unequalled precision, almost vanishing background, and a wealth of informati...

Impact of egg white protein on the quality and stability of corn oil-in-water emulsion

International Nuclear Information System (INIS)

Iqbal, S.; Batool, J.; Ajaz, M.

2017-01-01

The effect of egg albumin has been examined on the texture and stability of O/W emulsion. The corn oil was used as dispersed phase while the aqueous phase as continuous phase of the emulsion. The aqueous phase was designed with the protein contents (0.5- 4 wt. %) at pH 7. The different oil phase (10-40 wt. %) were homogenized in aqueous phase (90-60 wt. %). It was observed that the viscosity and turbidity of the emulsion were increased with the increase of protein concentration and oil phase contents. Flow profile showed that shear stress was increased with increase of shear rate but it decreased at higher shear rate (100 s-1) in heated emulsion. On the other hand the emulsion viscosity was decreased with the increase of shear rate showing non- Newtonian behavior. This work may be useful in the formulation and physicochemical properties of food products i.e. sauces, mayonnaise etc. (author)

The potential applications in heavy oil EOR with the nanoparticle and surfactant stabilized solvent-based emulsion

Energy Technology Data Exchange (ETDEWEB)

Qiu, F. [Texas A and M Univ., College Station, TX (United States)

2010-07-01

The main challenges in developing the heavy oil reservoirs in the Alaska North Slope (ANS) include technical challenges regarding thermal recovery; sand control and disposal; high asphaltene content; and low in-situ permeability. A chemical enhanced oil recovery method may be possible for these reservoirs. Solvent based emulsion flooding provides mobility control; oil viscosity reduction; and in-situ emulsification of heavy oil. This study evaluated the potential application of nano-particle-stabilized solvent based emulsion injection to enhance heavy oil recovery in the ANS. The optimized micro-emulsion composition was determined using laboratory tests such as phase behaviour scanning, rheology studies and interfacial tension measurements. The optimized nano-emulsions were used in core flooding experiments to verify the recovery efficiency. The study revealed that the potential use of this kind of emulsion flooding is a promising enhanced oil recovery process for some heavy oil reservoirs in Alaska, Canada and Venezuela. 4 refs., 2 tabs., 10 figs.

Pickering emulsions stabilized by biodegradable block copolymer micelles for controlled topical drug delivery.

Science.gov (United States)

Laredj-Bourezg, Faiza; Bolzinger, Marie-Alexandrine; Pelletier, Jocelyne; Chevalier, Yves

2017-10-05

Surfactant-free biocompatible and biodegradable Pickering emulsions were investigated as vehicles for skin delivery of hydrophobic drugs. O/w emulsions of medium-chain triglyceride (MCT) oil droplets loaded with all-trans retinol as a model hydrophobic drug were stabilized by block copolymer nanoparticles: either poly(lactide)-block-poly(ethylene glycol) (PLA-b-PEG) or poly(caprolactone)-block-poly(ethylene glycol) (PCL-b-PEG). Those innovative emulsions were prepared using two different processes allowing drug loading either inside oil droplets or inside both oil droplets and non-adsorbed block copolymer nanoparticles. Skin absorption of retinol was investigated in vitro on pig skin biopsies using the Franz cell method. Supplementary experiments by confocal fluorescence microscopy allowed the visualization of skin absorption of the Nile Red dye on histological sections. Retinol and Nile Red absorption experiments showed the large accumulation of hydrophobic drugs in the stratum corneum for the Pickering emulsions compared to the surfactant-based emulsion and an oil solution. Loading drug inside both oil droplets and block copolymer nanoparticles enhanced again skin absorption of drugs, which was ascribed to the supplementary contribution of free block copolymer nanoparticles loaded with drug. Such effect allowed tuning drug delivery to skin over a wide range by means of a suitable selection of either the formulation or the drug loading process. Copyright © 2017 Elsevier B.V. All rights reserved.

Stabilization of emulsion and butter like products containing essential fatty acids using kalonji seeds extract and curcuminoids.

Science.gov (United States)

Rege, Sameera A; Momin, Shamim A; Bhowmick, Dipti N; Pratap, Amit A

2012-01-01

Owing to the tendency of essential fatty acids (EFAs) to undergo autoxidation, their storage becomes a key problem. Generally, they are stabilized by synthetic antioxidants like TBHQ that are toxic in nature. Recently many studies were reported where these EFAs are stabilized by natural antioxidants. In the present study, curcuminoids and kalonji seeds ethanol extract (KEE) were used to stabilize these EFAs in refined sunflower oil (RSFO), water-in-oil (w/o) emulsion and butter like products (BLPs). In RSFO, though curcuminoids alone exerted pro-oxidant effect, KEE and curcuminoids showed synergistic antioxidant activity that was comparable to TBHQ. KEE exhibited good antioxidant activity in emulsions and BLPs, providing fine physical properties like slipping point, dropping point and spreadability. EFAs increased the nutritional value of BLPs and antioxidants added for their stabilization provided their medicinal benefits.

Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions.

Science.gov (United States)

Phoon, Pui Yeu; Paul, Lake N; Burgner, John W; San Martin-Gonzalez, M Fernanda; Narsimhan, Ganesan

2014-04-02

This study investigated how enzymatic cross-linking of interfacial sodium caseinate and emulsification, via high-pressure homogenization, influenced the intrinsic oxidative stability of 4% (w/v) menhaden oil-in-water emulsions stabilized by 1% (w/v) caseinate at pH 7. Oil oxidation was monitored by the ferric thiocyanate perioxide value assay. Higher homogenization pressure resulted in improved intrinsic emulsion oxidative stability, which is attributed to increased interfacial cross-linking as indicated by higher weighted average sedimentation coefficients of interfacial protein species (from 11.2 S for 0 kpsi/0.1 MPa to 18 S for 20 kpsi/137.9 MPa). Moderate dosage of transglutaminase at 0.5-1.0 U/mL emulsion enhanced intrinsic emulsion oxidative stability further, despite a contradictory reduction in the antioxidant property of cross-linked caseinate as tested by the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. This implied the prominent role of cross-linked interfacial caseinate as a physical barrier for oxygen transfer, hence its efficacy in retarding oil oxidation.

Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants

DEFF Research Database (Denmark)

Hermund, Ditte Baun; Karadaǧ, Ayşe; Andersen, Ulf

2016-01-01

as a barrier to the penetration and diffusion of molecular species that promote oxidation. The positive charge of oil droplets in the secondary emulsion may also inhibit iron-lipid interaction through electrostatic repulsion. Additional protection against lipid oxidation was obtained when fish oil emulsions......Fucus vesiculosus extracts that have both radical scavenging activity and metal chelating ability in vitro were used as natural antioxidant in granola bars enriched with fish oil emulsion by using primary and secondary emulsion systems stabilized by sodium caseinate alone and sodium caseinate...

Helix aspersa gelatin as an emulsifier and emulsion stabilizer: functional properties and effects on pancreatic lipolysis.

Science.gov (United States)

Zarai, Zied; Balti, Rafik; Sila, Assaâd; Ben Ali, Yassine; Gargouri, Youssef

2016-01-01

Emulsions are widely used in food and pharmaceutical applications for the encapsulation, solubilization, entrapment, and controlled delivery of active ingredients. In order to fulfill the increasing demand for clean label excipients, natural polymers could be used to replace the potentially irritative synthetic surfactants used in emulsion formulation. In the present study, we have studied the properties of oil-in-water emulsions prepared with land snail gelatin (LSG) as the sole emulsifying agent, extracted and described for the first time. LSG was evaluated in terms of proximate composition, oil and water holding capacity, emulsifying and foaming properties, color and amino acid composition. Emulsions of trioctanoylglycerol (TC8) and olive oil were made at different gelatin/oil ratios and changes in droplet-size distribution were determined. The superior emulsifying properties of LSG, the susceptibility of gelatin protein emulsions increasing flocculation on storage, and the coalescence of gelatin emulsions following centrifugation were demonstrated. Furthermore, the effect of LSG on the activity of turkey pancreatic lipase (TPL) was evaluated through the pH-stat methodology with TC8 and olive oil emulsions. The LSG affected the TPL activity in a concentration-dependent way. Our results showed that LSG, comparably to gum arabic, increases the pancreatic lipase activity and improves its stability at the oil-water interface.

Selective retardation of perfume oil evaporation from oil-in-water emulsions stabilized by either surfactant or nanoparticles.

Science.gov (United States)

Binks, Bernard P; Fletcher, Paul D I; Holt, Benjamin L; Beaussoubre, Pascal; Wong, Kenneth

2010-12-07

We have used dynamic headspace analysis to investigate the evaporation rates of perfume oils from stirred oil-in-water emulsions into a flowing gas stream. We compare the behavior of an oil of low water solubility (limonene) and one of high water solubility (benzyl acetate). It is shown how the evaporation of an oil of low water solubility is selectively retarded and how the retardation effect depends on the oil volume fraction in the emulsion. We compare how the evaporation retardation depends on the nature of the adsorbed film stabilizing the emulsion. Surfactant films are less effective than adsorbed films of nanoparticles, and the retardation can be further enhanced by compression of the adsorbed nanoparticle films by preshrinking the emulsion drops.

[Blood plasma protein adsorption capacity of perfluorocarbon emulsion stabilized by proxanol 268 (in vitro and in vivo studies)].

Science.gov (United States)

Sklifas, A N; Zhalimov, V K; Temnov, A A; Kukushkin, N I

2012-01-01

The adsorption abilities of the perfluorocarbon emulsion stabilized by Proxanol 268 were investigated in vitro and in vivo. In vitro, the saturation point for the blood plasma proteins was nearly reached after five minutes of incubation of the emulsion with human/rabbit blood plasma and was stable for all incubation periods studied. The decrease in volume ratio (emulsion/plasma) was accompanied by the increase in the adsorptive capacity of the emulsion with maximal values at 1/10 (3.2 and 1.5 mg of proteins per 1 ml of the emulsion, for human and rabbit blood plasma, respectively) that was unchanged at lower ratios. In vivo, in rabbits, intravenously injected with the emulsion, the proteins with molecular masses of 12, 25, 32, 44, 55, 70, and 200 kDa were adsorbed by the emulsion (as in vitro) if it was used 6 hours or less before testing. More delayed testing (6 h) revealed elimination of proteins with molecular masses of 25 and 44 kDa and an additional pool of adsorpted new ones of 27, 50, and 150 kDa. Specific adsorptive capacity of the emulsion enhanced gradually after emulsion injection and reached its maximum (3.5-5 mg of proteins per 1 ml of the emulsion) after 24 hours.

Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization.

Science.gov (United States)

Yi, BoRa; Ka, HaeJung; Kwon, YongJun; Choi, HyungSeok; Kim, Sunghwa; Kim, Jisu; Kim, Mi-Ja; Lee, JaeHwan

2017-04-01

The effects of quercetin and rutin on the oxidative stability of oil-in-water (O/W) emulsions were tested under riboflavin (RF) photosensitization in the presence or absence of FeCl 2 . The degree of oxidation in O/W emulsions was determined by headspace oxygen content, conjugated dienes, and lipid hydroperoxides. Quercetin chelated more metal than did rutin in iron catalyzed O/W emulsions. Generally, 0.1 mM quercetin and rutin was oxidative while 0.5 and 1.0 mM quercetin and rutin was antioxidative in O/W emulsions under RF photosensitization. Depending on the analysis method, the antioxidants had different strengths. The antioxidative or oxidative properties of quercetin and rutin vary in O/W emulsions and depend the quercetin and rutin concentrations and oxidative forces like transition metals, RF photosensitization, or a combination thereof. © 2017 Institute of Food Technologists®.

Electrochemically driven emulsion inversion

Science.gov (United States)

Johans, Christoffer; Kontturi, Kyösti

2007-09-01

It is shown that emulsions stabilized by ionic surfactants can be inverted by controlling the electrical potential across the oil-water interface. The potential dependent partitioning of sodium dodecyl sulfate (SDS) was studied by cyclic voltammetry at the 1,2-dichlorobenzene|water interface. In the emulsion the potential control was achieved by using a potential-determining salt. The inversion of a 1,2-dichlorobenzene-in-water (O/W) emulsion stabilized by SDS was followed by conductometry as a function of added tetrapropylammonium chloride. A sudden drop in conductivity was observed, indicating the change of the continuous phase from water to 1,2-dichlorobenzene, i.e. a water-in-1,2-dichlorobenzene emulsion was formed. The inversion potential is well in accordance with that predicted by the hydrophilic-lipophilic deviation if the interfacial potential is appropriately accounted for.

The influence of alkali fatty acids on the properties and the stability of parenteral O/W emulsions modified with solutol HS 15.

Science.gov (United States)

Buszello, K; Harnisch, S; Müller, R H; Müller, B W

2000-03-01

Arachis oil based parenteral O/W emulsions were prepared using soya bean phosphatidylcholine (SPC) and different combinations of co-emulsifiers containing polyethylene glycol fatty acid esters (Solutol HS 15) and alkali fatty acids (sodium laurate, sodium stearate). The parameters measured were droplet size (both by photon correlation spectroscopy and laser diffractometry), pH and zeta potential. All emulsions were subjected to autoclaving. The addition of polyethylene glycol 12-hydroxy stearate (Solutol HS 15) led to a significant decrease of mean oil droplet size. For long-term stability the amount added turned out to be the most important factor. With increased amounts of Solutol HS 15 the packing density of the emulsifier layer and the zeta potential decreased leading to instability. The optimum load of Solutol HS 15 was found to be 15 micromol/ml. Alkali fatty acids markedly improved the physical stability of the emulsions. Improved stability properties conferred to emulsions by alkali fatty acids could be attributed to the zeta potential increase even in the presence of Solutol HS 15. Consequently a mixed emulsifier film was established in which the ionized fatty acids determined the interface charge. In addition to this a strengthening of the molecular interactions occurring between phospholipid and Solutol HS 15 emulsifier in the presence of ionized fatty acids at the O/W interface can be assumed (L. Rydhag, The importance of the phase behaviour of phospholipids for emulsion stability, Fette Seifen Anstrichm. 81 (1979) 168-173). Different co-emulsifier mixtures were shown to have a pronounced impact on the plasma protein adsorption onto emulsion droplets.

Study of chemical stability of lemon oil components in sodium caseinate-lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography.

Science.gov (United States)

Sabik, Hassan; Achouri, Allaoua; Alfaro, Maria; Pelletier, Marylène; Belanger, Denis; Britten, Michel; Fustier, Patrick

2014-07-25

A headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) method was developed to quantify lemon oil components and their degradation products in oil-in-water (O/W) emulsions prepared with sodium caseinate-heated-lactose (NaC-T + Lact) glycoconjugates as wall materials at two pH values (3.0 and 6.8). NaC-T + Lact conjugates had a significantly lower solubility at both pHs. Hydrolysis prior to glycation enhanced the solubility of glycoconjugates. Glycation with lactose did not improve the emulsion activity of NaC, while caseinate glycoconjugates showed much stronger antioxidant activity than the NaC-control sample. This might be due to the presence of melanoidins formed between the sugar and amino acid compounds as supported by the increase in browning intensity. Among the SPME-fibres tested, carboxen/polydimethylsiloxane (CAR/PDMS) provided better results in terms of sensitivity and selectivity for oil lemon components and their degradation products. Storage studies of these emulsions demonstrated that glycated NaC-T + Lact showed protection against peroxidation compared to the control. However, acidic pH conditions altered their stability over storage time. The major off-flavor components (α-terpineol and carvone) were inhibited in emulsions stabilized with glycated NaC, particularly at pH 6.8. The use of NaC-T + Lact conjugates showed improved encapsulation efficiency and stability and could be used as potential food ingredient-emulsifiers for stabilising citrus oils against oxidative degradation in food and beverage applications.

Tuning the Wettability of Halloysite Clay Nanotubes by Surface Carbonization for Optimal Emulsion Stabilization.

Science.gov (United States)

Owoseni, Olasehinde; Zhang, Yueheng; Su, Yang; He, Jibao; McPherson, Gary L; Bose, Arijit; John, Vijay T

2015-12-29

The carbonization of hydrophilic particle surfaces provides an effective route for tuning particle wettability in the preparation of particle-stabilized emulsions. The wettability of naturally occurring halloysite clay nanotubes (HNT) is successfully tuned by the selective carbonization of the negatively charged external HNT surface. The positively charge chitosan biopolymer binds to the negatively charged external HNT surface by electrostatic attraction and hydrogen bonding, yielding carbonized halloysite nanotubes (CHNT) on pyrolysis in an inert atmosphere. Relative to the native HNT, the oil emulsification ability of the CHNT at intermediate levels of carbonization is significantly enhanced due to the thermodynamically more favorable attachment of the particles at the oil-water interface. Cryogenic scanning electron microscopy (cryo-SEM) imaging reveals that networks of CHNT attach to the oil-water interface with the particles in a side-on orientation. The concepts advanced here can be extended to other inorganic solids and carbon sources for the optimal design of particle-stabilized emulsions.

Relations between interfacial properties and heavy crude oil emulsions stability; Relations entre les proprietes interfaciales et la stabilite des emulsions de brut lourd

Energy Technology Data Exchange (ETDEWEB)

Hoebler-Poteau, S.

2006-02-15

Oil in water emulsions are currently being investigated to facilitate the transport of viscous heavy oils. The behavior of these emulsions is largely controlled by oil / water interfaces. The surface-active components of crude oil such as asphaltenes and naphthenic acids compete among themselves at these interfaces and also with possibly added synthetic surfactant emulsifier.Here, we present a study of dynamic interfacial tension and rheology of interfaces between water and a model oil (toluene) in which asphaltenes and other surface active molecules from crude oil are dissolved. We show that different parameters such as aging of the interface, asphaltenes concentration, the pH and salinity of the aqueous phase have a strong influence on interfacial properties of asphaltenes at the oil/water interface. Several micro-pipette experiments, in which micrometric drops have been manipulated, are described as well as small angle neutron scattering measurements. The influence of lower molecular weight surface-active species, such as the natural naphthenic acids contained in maltenes (crude oil without asphaltenes) has been investigated, and an interaction between asphaltenes and maltenes which facilitates molecular arrangement at the interface was detected. The microscopic properties of the different interfaces and the stability of the corresponding emulsions are determined to be correlated.The results obtained on model emulsions and model oil/water interfaces were found to be helpful in order to explain and predict the behavior of heavy crude oil emulsions. (author)

Effect of layer-by-layer coatings and localization of antioxidant on oxidative stability of a model encapsulated bioactive compound in oil-in-water emulsions.

Science.gov (United States)

Pan, Yuanjie; Nitin, N

2015-11-01

Oxidation of encapsulated bioactives in emulsions is one of the key challenges that limit shelf-life of many emulsion containing products. This study seeks to quantify the role of layer-by-layer coatings and localization of antioxidant molecules at the emulsion interface in influencing oxidation of the encapsulated bioactives. Oxidative barrier properties of the emulsions were simulated by measuring the rate of reaction of peroxyl radicals generated in the aqueous phase with the encapsulated radical sensitive dye in the lipid core of the emulsions. The results of peroxyl radical permeation were compared to the stability of encapsulated retinol (model bioactive) in emulsions. To evaluate the role of layer-by-layer coatings in influencing oxidative barrier properties, radical permeation rates and retinol stability were evaluated in emulsion formulations of SDS emulsion and SDS emulsion with one or two layers of polymers (ϵ-polylysine and dextran sulfate) coated at the interface. To localize antioxidant molecules to the interface, gallic acid (GA) was chemically conjugated with ϵ-polylysine and subsequently deposited on SDS emulsion based on electrostatic interactions. Emulsion formulations with localized GA molecules at the interface were compared with SDS emulsion with GA molecules in the bulk aqueous phase. The results of this study demonstrate the advantage of localization of antioxidant at the interface and the limited impact of short chain polymer coatings at the interface of emulsions in reducing permeation of radicals and oxidation of a model encapsulated bioactive in oil-in-water emulsions. Copyright © 2015 Elsevier B.V. All rights reserved.

Studies of water-in-oil emulsions : testing of emulsion formation in OHMSETT

International Nuclear Information System (INIS)

Fingas, M.; Fieldhouse, B.

2001-01-01

A study was conducted to determine the stability of water-in-oil emulsions in the OHMSETT tank facility. The results were then compared with previous laboratory studies which suggested that the stability of emulsions can be grouped into four categories, stable, unstable, meso-stable and entrained. It has been determined that entrained emulsions can retain oil by viscous forces long enough for interfacial agents, resins and asphaltenes to stabilize the droplets. This paper also described the difference in viscosity between the 4 categories of emulsion stability. The OHMSETT tests were conducted in two series of one week each. The first series of tests were conducted in July and involved 12 experiments on 2 different types of oils which were placed at varying thicknesses on the water. The second set of tests were conducted in November and involved 12 experiments on 6 oils. The rheological properties of the oils were measured and compared to the same oils undergoing emulsification in the laboratory. The oils and water-in-oil states produced were found to have analogous properties between the laboratory and the first set of tests at the OHMSETT facility. All the oils tested produced entrained water-in-oil states in both the laboratory and the test tank. The energy in the two test conditions was found to be similar, with the OHMSETT emulsions similar to one produced in the laboratory at high energies. The second series of tests at OHMSETT did not result in the expected water in-oil- states. This unexpected result was most likely due to the residual surfactant from an earlier dispersant experiment. The study showed that the conditions for emulsion formation are analogous in the OHMSETT tank and in the laboratory tests. The level of energy is considered to be the major variant. It was concluded that the energy levels between the laboratory mixing experiments and the OHMSETT is similar. It was shown that surfactants left over from dispersant testing inhibited the formation

An algorithm for emulsion stability simulations: account of flocculation, coalescence, surfactant adsorption and the process of Ostwald ripening.

Science.gov (United States)

Urbina-Villalba, German

2009-03-01

The first algorithm for Emulsion Stability Simulations (ESS) was presented at the V Conferencia Iberoamericana sobre Equilibrio de Fases y Diseño de Procesos [Luis, J.; García-Sucre, M.; Urbina-Villalba, G. Brownian Dynamics Simulation of Emulsion Stability In: Equifase 99. Libro de Actas, 1(st) Ed., Tojo J., Arce, A., Eds.; Solucion's: Vigo, Spain, 1999; Volume 2, pp. 364-369]. The former version of the program consisted on a minor modification of the Brownian Dynamics algorithm to account for the coalescence of drops. The present version of the program contains elaborate routines for time-dependent surfactant adsorption, average diffusion constants, and Ostwald ripening.

Stability of total nutrient admixtures with lipid injectable emulsions in glass versus plastic packaging.

Science.gov (United States)

Driscoll, David F; Silvestri, Anthony P; Bistrian, Bruce R; Mikrut, Bernard A

2007-02-15

The physical stability of two emulsions compounded as part of a total nutrient admixture (TNA) was studied in lipids packaged in either glass or plastic containers. Five weight-based adult TNA formulations that were designed to meet the full nutritional needs of adults with body weights between 40 and 80 kg were studied. Triplicate preparations of each TNA were assessed over 30 hours at room temperature by applying currently proposed United States Pharmacopeia (USP) criteria for mean droplet diameter, large-diameter tail, and globule-size distribution (GSD) for lipid injectable emulsions. In accordance with conditions set forth in USP chapter 729, the higher levels of volume-weighted percent of fat exceeding 5 microm (PFAT(5)) should not exceed 0.05% of the total lipid concentration. Significant differences were noted among TNA admixtures based on whether the lipid emulsion product was manufactured in glass or plastic. The plastic-contained TNAs failed the proposed USP methods for large-diameter fat globules in all formulations from the outset, and 60% had significant growth in large-diameter fat globules over time. In contrast, glass-contained TNAs were stable throughout and in all cases would have passed proposed USP limits. Certain lipid injectable emulsions packaged in plastic containers have baseline abnormal GSD profiles compared with those packaged in glass containers. When used to compound TNAs, the abnormal profile worsens and produces less stable TNAs than those compounded with lipid injectable emulsions packaged in glass containers.

Factors affecting emulsion stability and quality of oil recovered from enzyme-assisted aqueous extraction of soybeans.

Science.gov (United States)

Jung, S; Maurer, D; Johnson, L A

2009-11-01

The objectives of the present study were to assess how the stability of the emulsion recovered from aqueous extraction processing of soybeans was affected by characteristics of the starting material and extraction and demulsification conditions. Adding endopeptidase Protex 6L during enzyme-assisted aqueous extraction processing (EAEP) of extruded soybean flakes was vital to obtaining emulsions that were easily demulsified with enzymes. Adding salt (up to 1.5 mM NaCl or MgCl(2)) during extraction and storing extruded flakes before extraction at 4 and 30 degrees C for up to 3 months did not affect the stabilities of emulsions recovered from EAEP of soy flour, flakes and extruded flakes. After demulsification, highest free oil yield was obtained with EAEP of extruded flakes, followed by flour and then flakes. The same protease used for the extraction step was used to demulsify the EAEP cream emulsion from extruded full-fat soy flakes at concentrations ranging from 0.03% to 2.50% w/w, incubation times ranging from 2 to 90 min, and temperatures of 25, 50 or 65 degrees C. Highest free oil recoveries were achieved at high enzyme concentrations, mild temperatures, and short incubation times. Both the nature of enzyme (i.e., protease and phospholipase), added alone or as a cocktail, concentration of enzymes (0.5% vs. 2.5%) and incubation time (1 vs. 3 h), use during the extraction step, and nature of enzyme added for demulsifying affected free oil yield. The free oil recovered from EAEP of extruded flakes contained less phosphorus compared with conventional hexane-extracted oil. The present study identified conditions rendering the emulsion less stable, which is critical to increasing free oil yield recovered during EAEP of soybeans, an environmentally friendly alternative processing method to hexane extraction.

Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins.

Science.gov (United States)

Ramkumar, C; Singh, H; Munro, P A; Singh, A M

2000-05-01

Oil-in-water emulsions (4 wt % soy oil) containing 4 wt % whey protein hydrolysate (WPH) (27% degree of hydrolysis) and different levels of calcium, magnesium, or potassium chloride were prepared in a two-stage homogenizer. Other emulsions containing 4 wt % WPH but including 0.35 wt % hydroxylated lecithin and different levels of the above minerals were similarly prepared. The formation and stability of these emulsions were determined by measuring oil droplet size distributions using laser light scattering and by confocal scanning laser microscopy and a gravity creaming test. Both lecithin-free and lecithin-containing emulsions showed no change in droplet size distributions with increasing concentration of potassium in the range 0-37.5 mM. In contrast, the diameter of emulsion droplets increased with increasing calcium or magnesium concentration >12.5 mM. Emulsions containing hydroxylated lecithin were more sensitive to the addition of calcium or magnesium than the lecithin-free emulsions. Storage of emulsions at 20 degrees C for 24 h further increased the diameter of droplets and resulted in extensive creaming in emulsions containing >25 mM calcium or magnesium. It appears that both flocculation and coalescence processes were involved in the destabilization of emulsions induced by the addition of divalent cations.

Oxidative Stability and Shelf Life of Food Emulsions

DEFF Research Database (Denmark)

Jacobsen, Charlotte

2016-01-01

Lipid oxidation and antioxidant effects in food emulsions are influenced by many different factors, such as the composition of the aqueous phase and interface, the partitioning of the antioxidants between the different phases of the emulsion system, the antioxidant properties, and others. This ch...

Evaluating factors affecting the permeability of emulsions used to stabilize radioactive contamination from a radiological dispersal device.

Science.gov (United States)

Fox, Garey A; Medina, Victor F

2005-05-15

Present strategies for alleviating radioactive contamination from a radiological dispersal device (RDD) or dirty bomb involve either demolishing and removing radioactive surfaces or abandoning portions of the area near the release point. In both cases, it is imperative to eliminate or reduce migration of the radioisotopes until the cleanup is complete or until the radiation has decayed back to acceptable levels. This research investigated an alternative strategy of using emulsions to stabilize radioactive particulate contamination. Emergency response personnel would coat surfaces with emulsions consisting of asphalt or tall oil pitch to prevent migration of contamination. The site can then be evaluated and cleaned up as needed. In order for this approach to be effective, the treatment must eliminate migration of the radioactive agents in the terror device. Water application is an environmental condition that could promote migration into the external environment. This research investigated the potential for water, and correspondingly contaminant, migration through two emulsions consisting of Topein, a resinous byproduct during paper manufacture. Topein C is an asphaltic-based emulsion and Topein S is a tall oil pitch, nonionic emulsion. Experiments included water adsorption/ mobilization studies, filtration tests, and image analysis of photomicrographs from an environmental scanning electron microscope (ESEM) and a stereomicroscope. Both emulsions were effective at reducing water migration. Conductivity estimates were on the order of 10(-80) cm s(-1) for Topein C and 10(-7) cm s(-1) for Topein S. Water mobility depended on emulsion flocculation and coalescence time. Photomicrographs indicate that Topein S consisted of greater and more interconnected porosity. Dilute foams of isolated spherical gas cells formed when emulsions were applied to basic surfaces. Gas cells rose to the surface and ruptured, leaving void spaces that penetrated throughout the emulsion. These

Characterization of flaxseed oil emulsions.

Science.gov (United States)

Lee, Pei-En; Choo, Wee-Sim

2015-07-01

The emulsifying capacity of surfactants (polysorbate 20, polysorbate 80 and soy lecithin) and proteins (soy protein isolate and whey protein isolate) in flaxseed oil was measured based on 1 % (w/w) of emulsifier. Surfactants showed significantly higher emulsifying capacity compared to the proteins (soy protein isolate and whey protein isolate) in flaxseed oil. The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a mixer was ranked in the following order: 1,000 rpm (58 min) ≈ 1,000 rpm (29 min) ≈ 2,000 rpm (35 min) >2,000 rpm (17.5 min). The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a homogenizer (Ultra Turrax) was independent of the speed and mixing time. The mean particle size of the flaxseed oil emulsions prepared using the two mixing devices ranged from 23.99 ± 1.34 μm to 47.22 ± 1.99 μm where else the particle size distribution and microstructure of the flaxseed oil emulsions demonstrated using microscopic imaging were quite similar. The flaxseed oil emulsions had a similar apparent viscosity and exhibited shear thinning (pseudoplastic) behavior. The flaxseed oil emulsions had L* value above 70 and was in the red-yellow color region (positive a* and b* values).

Emulsion properties of sunflower (Helianthus annuus) proteins

NARCIS (Netherlands)

Gonzalez-Perez, S.; Koningsveld, van G.A.; Vereijken, J.M.; Merck, K.B.; Gruppen, H.; Voragen, A.G.J.

2005-01-01

Emulsions were made with sunflower protein isolate (SI), helianthinin, and sunflower albumins (SFAs). Emulsion formation and stabilization were studied as a function of pH and ionic strength and after heat treatment of the proteins. The emulsions were characterized with respect to average droplet

Cleaning fluid emulsions

Energy Technology Data Exchange (ETDEWEB)

Prikryl, J; Kotyza, R; Krulikovsky, J; Mjartan, V; Valisova, I

1981-09-15

Composition of cleaning fluid emulsion are presented for drilling small diameter wells in clay soils, at high drill bit rotation velocity. The emulsions have lubricating properties and the abilty to improve stability of the drilled soil. The given fluids have a high fatty acid content with 12-24 carbon atoms in a single molecule, with a predominance of resinous acids 1-5% in mass, and having been emulsified in water or clay suspension without additives, or in a clay suspension with high-molecular polymer additives (glycobate cellulose compounds and/or polysaccharides, and/or their derivatives) in an amount of 0.1-3% per mass; thinning agents - huminite or lignite compounds in the amount of 0.01 to 0.5% in mass; weighting material - barite or lime 0.01 to 50% per mass; medium stabilizers - organic poly-electrolyte with polyacrylate in the amount of 0.05 to 2% in mass, or alkaline chloride/alkaline-ground metals 1-10% per mass. A cleaning emulsion fluid was prepared in the laboratory according to the given method. Add 3 kg tall oil to a solution of 1 kg K/sub 2/CO/sub 3/ per 100 l of water. Dynamic viscosity was equal to 1.4 x 10-/sup 3/ Pa/s. When drilling in compacted clay soils, when the emulsions require improved stability, it is necessary to add the maximum amount of tall oil whose molecules are absorbed by the clay soil and increase its durability.

Freeze-Thaw Performance and Moisture-Induced Damage Resistance of Base Course Stabilized with Slow Setting Bitumen Emulsion-Portland Cement Additives

Directory of Open Access Journals (Sweden)

Mojtaba Shojaei Baghini

2015-01-01

Full Text Available Freeze-thaw (FT cycles and moisture susceptibility are important factors influencing the geotechnical characteristics of soil-aggregates. Given the lack of published information on the behavior of cement-bitumen emulsion-treated base (CBETB under environmental conditions, especially freezing and thawing, this study investigated the effects of these additives on the CBETB performance. The primary goal was to evaluate the resistance of CBETB to moisture damage by performing FT, Marshall conditioning, and AASHTO T-283 tests and to evaluate the long-term stripping susceptibility of CBETB while also predicting the liquid antistripping additives to assess the mixture’s durability and workability. Specimens were stabilized with Portland cement (0%–6%, bitumen emulsion (0%–5%, and Portland cement-bitumen emulsion mixtures and cured for 7 days, and their short- and long-term performances were studied. Evaluation results of both the Marshall stability ratio and the tensile strength ratio show that the additions of additives increase the resistance of the mixtures to moisture damage. Results of durability tests performed for determining the resistance of compacted specimens to repeated FT cycles indicate that the specimen with the 4% cement-3% bitumen emulsion mixture significantly improves water absorption, volume changes, and weight losses. This indicates the effectiveness of this additive as a road base stabilizer with excellent engineering properties for cold regions.

Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum

DEFF Research Database (Denmark)

Ahmadi Gavlighi, Hassan; Meyer, Anne S.; Abang Zaidel, Dayang Norulfairuz

2013-01-01

Gum tragacanth samples from six species of Iranian Astragalus bush plants (“goat's-horn”) were evaluated for their emulsion stabilizing effects and their detailed chemical composition in order to examine any possible correlation between the make-up and the emulsion stabilizing properties of gum......:50 (A. rahensis, A. microcephalus, A. compactus) or tipped toward higher bassorin than tragacanthin (A. gossypinus). The monosaccharide make-up of the six gums also varied, but all the gums contained relatively high levels of galacturonic acid (∼100–330 mg/g), arabinose (50–360 mg/g), xylose (∼150...

Submicrometer Metallic Barcodes

Science.gov (United States)

Nicewarner-Peña, Sheila R.; Freeman, R. Griffith; Reiss, Brian D.; He, Lin; Peña, David J.; Walton, Ian D.; Cromer, Remy; Keating, Christine D.; Natan, Michael J.

2001-10-01

We synthesized multimetal microrods intrinsically encoded with submicrometer stripes. Complex striping patterns are readily prepared by sequential electrochemical deposition of metal ions into templates with uniformly sized pores. The differential reflectivity of adjacent stripes enables identification of the striping patterns by conventional light microscopy. This readout mechanism does not interfere with the use of fluorescence for detection of analytes bound to particles by affinity capture, as demonstrated by DNA and protein bioassays.

Joint Effects of Granule Size and Degree of Substitution on Octenylsuccinated Sweet Potato Starch Granules As Pickering Emulsion Stabilizers.

Science.gov (United States)

Li, Jinfeng; Ye, Fayin; Lei, Lin; Zhou, Yun; Zhao, Guohua

2018-05-02

The granules of sweet potato starch were size fractionated into three portions with significantly different median diameters ( D 50 ) of 6.67 (small-sized), 11.54 (medium-sized), and 16.96 μm (large-sized), respectively. Each portion was hydrophobized at the mass-based degrees of substitution (DS m ) of approximately 0.0095 (low), 0.0160 (medium), and 0.0230 (high). The Pickering emulsion-stabilizing capacities of modified granules were tested, and the resultant emulsions were characterized. The joint effects of granule size and DS m on emulsifying capacity (EC) were investigated by response surface methodology. For small-, medium-, and large-sized fractions, their highest emulsifying capacities are comparable but, respectively, encountered at high (0.0225), medium (0.0158), and low (0.0095) DS m levels. The emulsion droplet size increased with granule size, and the number of freely scattered granules in emulsions decreased with DS m . In addition, the term of surface density of the octenyl succinic group (SD -OSG ) was first proposed for modified starch granules, and it was proved better than DS m in interpreting the emulsifying capacities of starch granules with varying sizes. The present results implied that, as the particulate stabilizers, the optimal DS m of modified starch granules is size specific.

Method validation and stability study of quercetin in topical emulsions

Directory of Open Access Journals (Sweden)

Rúbia Casagrande

2009-01-01

Full Text Available This study validated a high performance liquid chromatography (HPLC method for the quantitative evaluation of quercetin in topical emulsions. The method was linear within 0.05 - 200 μg/mL range with a correlation coefficient of 0.9997, and without interference in the quercetin peak. The detection and quantitation limits were 18 and 29 ng/mL, respectively. The intra- and inter-assay precisions presented R.S.D. values lower than 2%. An average of 93% and 94% of quercetin was recovered for non-ionic and anionic emulsions, respectively. The raw material and anionic emulsion, but not non-ionic emulsion, were stable in all storage conditions for one year. The method reported is a fast and reliable HPLC technique useful for quercetin determination in topical emulsions.

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

NARCIS (Netherlands)

Berton-Carabin, C.C.; Schroën, C.G.P.H.

2015-01-01

Particle-stabilized emulsions, also referred to as Pickering emulsions, have garnered exponentially increasing interest in recent years. This has also led to the first food applications, although the number of related publications is still rather low. The involved stabilization mechanisms are

Estabilidade de emulsões de d-limoneno em quitosana modificada Stability of d-limonene emulsions in modified chitosan

Directory of Open Access Journals (Sweden)

Camila Figueiredo Borgognoni

2006-09-01

Full Text Available A quitosana é um biopolímero produzido a partir da quitina, presente na casca de crustáceos. Atualmente, o estudo de suas propriedades se deve às suas diversas utilizações nas áreas farmacêutica e alimentícia. A quitosana utilizada neste estudo foi quimicamente modificada para tornar-se solúvel em água (quitosana succinilada. Estudou-se a estabilidade de emulsões com d-limoneno para que estes dados sejam úteis na sua posterior utilização como agente de encapsulação de d-limoneno por liofilização. Sua estabilidade foi analisada por espectrofotometria, em diferentes temperaturas, e por cromatografia gasosa associada à técnica da análise do espaço livre, à temperatura ambiente. Sua caracterização foi feita por microscopia óptica. Emulsões de maltodextrina com d-limoneno foram utilizadas para comparação já que maltodextrinas são muito usadas como agentes de encapsulação de aromas. Observou-se boa estabilidade de emulsões de quitosana succinilada com d-limoneno ao longo do tempo e características muito distintas em relação às observadas em emulsões de maltodextrina com d-limoneno. Pode-se concluir neste estudo que emulsões de quitosana succinilada com d-limoneno apresentaram características favoráveis à encapsulação de aromas.Chitosan is a biopolymer derived from chitin, a component of the shells of crustaceans. Recently, special attention has been given to the study of chitosan properties as a consequence of their wide application in pharmaceutical and food areas. In this study, the chitosan used was chemically modified in order to become water soluble (succinyl chitosan. The stability of succinyl chitosan emulsion with d-limonene was studied so that these results could be useful in a subsequent use of succinyl chitosan as a d-limonene encapsulating agent by lyophilization. The stability of the emulsion was analyzed using a spectrophotometer in different temperatures and by the headspace

Reversed phase HPLC analysis of stability and microstructural effects on degradation kinetics of β-carotene encapsulated in freeze-dried maltodextrin-emulsion systems.

Science.gov (United States)

Harnkarnsujarit, Nathdanai; Charoenrein, Sanguansri; Roos, Yrjö H

2012-09-26

Degradation of dispersed lipophilic compounds in hydrophilic solids depends upon matrix stability and lipid physicochemical properties. This study investigated effects of solid microstructure and size of lipid droplets on the stability of dispersed β-carotene in freeze-dried systems. Emulsions of β-carotene in sunflower oil were dispersed in maltodextrin systems (M040/DE6, M100/DE11, and M250/DE25.5) (8% w/w oil) and prefrozen at various freezing conditions prior to freeze-drying to control nucleation and subsequent pore size and structural collapse of freeze-dried solids. The particle size, physical state, and β-carotene contents of freeze-dried emulsions were measured during storage at various water activity (a(w)) using a laser particle size analyzer, differential scanning calorimeter, and high performance liquid chromatography (HPLC), respectively. The results showed that M040 stabilized emulsions in low temperature freezing exhibited lipid crystallization. Collapse of solids in storage at a(w) which plasticized systems to the rubbery state led to flow and increased the size of oil droplets. Degradation of β-carotene analyzed using a reversed-phase C(30) column followed first-order kinetics. Porosity of solids had a major effect on β-carotene stability; however, the highest stability was found in fully plasticized and collapsed solids.

Compatibility and Stability of VARUBI (Rolapitant) Injectable Emulsion Admixed with Intravenous Granisetron Hydrochloride.

Science.gov (United States)

Wu, George; Powers, Dan; Yeung, Stanley; Chen, Frank; Neelon, Kelly

2018-01-01

Prophylaxis or therapy with a combination of a neurokinin 1 (NK-1) receptor antagonist (RA), a 5-hydroxytryptamine- 3 (5-HT3) RA, and dexamethasone is recommended by international antiemesis guidelines for the prevention of chemotherapy-induced nausea and vomiting for patients receiving highly emetogenic chemotherapy and for select patients receiving moderately emetogenic chemotherapy. VARUBI (rolapitant) is a substance P/NK-1 RA that was recently approved by the U.S. Food and Drug Administration as an injectable emulsion in combination with other antiemetic agents in adults for the prevention of delayed nausea and vomiting associated with initial and repeat courses of emetogenic cancer chemotherapy, including, but not limited to, highly emetogenic chemotherapy. Granisetron Hydrochloride Injection USP is one of the 5-HT3 RAs indicated for the prevention of nausea and/or vomiting associated with initial and repeat courses of emetogenic cancer therapy, including high-dose cisplatin. Herein, we describe the physical and chemical compatibility and stability of VARUBI (rolapitant) injectable emulsion (166.5 mg/92.5 mL [1.8 mg/mL], equivalent to 185 mg of rolapitant hydrochloride) admixed with Granisetron Hydrochloride Injection USP (1.0 mg/mL, equivalent to 1.12 mg/mL hydrochloride). Binary admixtures of VARUBI injectable emulsion and Granisetron Hydrochloride Injection USP were prepared and stored in VARUBI ready-to-use glass vials and in four types of commonly used intravenous administration (tubing) sets. Evaluation of the physical and chemical compatibility and stability of the admixtures in the VARUBI ready-to-use vials stored at room temperature (20°C to 25°C) under fluorescent light and under refrigeration (2°C to 8°C protected from light) was conducted at 0, 1, 6, 24, and 48 hours, and that of the admixtures in the intravenous tubing sets was evaluated at 0, 2, and 6 hours of storage at 20°C to 25°C. Physical stability was evaluated by visual examination

Focusing of sub-micrometer particles and bacteria enabled by two-dimensional acoustophoresis

DEFF Research Database (Denmark)

Antfolk, M.; Muller, Peter Barkholt; Augustsson, P.

2014-01-01

Handling of sub-micrometer bioparticles such as bacteria are becoming increasingly important in the biomedical field and in environmental and food analysis. As a result, there is an increased need for less labor-intensive and time-consuming handling methods. Here, an acoustophoresis-based microfl......Handling of sub-micrometer bioparticles such as bacteria are becoming increasingly important in the biomedical field and in environmental and food analysis. As a result, there is an increased need for less labor-intensive and time-consuming handling methods. Here, an acoustophoresis......-based microfluidic chip that uses ultrasound to focus sub-micrometer particles and bacteria, is presented. The ability to focus sub-micrometer bioparticles in a standing one-dimensional acoustic wave is generally limited by the acoustic-streaming-induced drag force, which becomes increasingly significant the smaller...... particles as small as 0.5 μm in diameter in microchannels of square or rectangular cross sections, is demonstrated. Numerical analysis was used to determine generic transverse particle trajectories in the channels, which revealed spiral-shaped trajectories of the sub-micrometer particles towards the center...

Light backscatter fiber optic sensor: a new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate.

Science.gov (United States)

Nieto, Gema; Xiong, Youling L; Payne, Fred; Castillo, Manuel

2015-02-01

The objective of this study was to determine whether light backscatter response from fresh pork meat emulsions is correlated to final product stability indices. A specially designed fiber optic measurement system was used in combination with a miniature fiber optic spectrometer to determine the intensity of light backscatter within the wavelength range 300-1100 nm (UV/VIS/NIR) at different radial distances (2, 2.5 and 3mm) with respect to the light source in pork meat emulsions with two fat levels (15%, 30%) and two levels (0, 2.5%) of the natural antioxidant hydrolyzed potato protein (HPP). Textural parameters (hardness, deformability, cohesiveness and breaking force), cooking loss, TBARS (1, 2, 3, and 7 days of storage at 4 °C) and CIELAB color coordinates of cooked emulsions were measured. The light backscatter was directly correlated with cooking losses, color, breaking force and TBARS. The optical configuration proposed would compensate for the emulsion heterogeneity, maximizing the existing correlation between the optical signal and the emulsion quality metrics.

Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants.

Science.gov (United States)

Hermund, Ditte B; Karadağ, Ayşe; Andersen, Ulf; Jónsdóttir, Rósa; Kristinsson, Hordur G; Alasalvar, Cesarettin; Jacobsen, Charlotte

2016-11-09

Fucus vesiculosus extracts that have both radical scavenging activity and metal chelating ability in vitro were used as natural antioxidant in granola bars enriched with fish oil emulsion by using primary and secondary emulsion systems stabilized by sodium caseinate alone and sodium caseinate-chitosan. The bars were stored at 20 °C and evaluated over a period of 10 weeks by measuring the development of primary and secondary oxidation products. The samples prepared with secondary emulsion system developed less oxidation products probably due to increased interfacial layer thickness that would act as a barrier to the penetration and diffusion of molecular species that promote oxidation. The positive charge of oil droplets in the secondary emulsion may also inhibit iron-lipid interaction through electrostatic repulsion. Additional protection against lipid oxidation was obtained when fish oil emulsions were added to the granola bars especially in combination with acetone and ethanol extracts of Fucus vesiculosus.

Sub-micrometer waveguide for nano-optics

DEFF Research Database (Denmark)

Rottwitt, Karsten; Dyndgaard, Morten Glarborg; Andersen, Karin Nordström

2003-01-01

With the recent progress within the field of processing nano structures, there is an increasing interest in coupling light into such structures both for characterization of optical properties and new optical components. In this work we propose the use of a sub-micrometer planar waveguide for prob......With the recent progress within the field of processing nano structures, there is an increasing interest in coupling light into such structures both for characterization of optical properties and new optical components. In this work we propose the use of a sub-micrometer planar waveguide...... for probing the reflection of light against a nano structure. The planar waveguide is based on a silicon nitride core layer, surrounded by a silica cladding region. In our design we utilize this waveguide to couple light into a nano-structure....

Effects of electron beam irradiated natural casings on the quality properties and shelf stability of emulsion sausage

Science.gov (United States)

Kim, Hyun-Wook; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Ju-Woon; Kim, Cheon-Jei

2012-05-01

The effect of electron beam irradiated hog and sheep casings (1, 3, and 8 kGy) on the physicochemical properties and shelf stability of emulsion sausage was evaluated. There were no significant differences in pH, instrumental color, sensory properties (overall acceptability), and hardness between all the samples. The cooking yields for the irradiated treated samples were larger than that of the yields obtained for the non-irradiated samples for both the hog and sheep casing. The irradiated natural casings accelerated lipid oxidation, and inhibited the formation of volatile basic nitrogen and the increase in total aerobic bacteria. In conclusion, the natural casings irradiated below at a dose of 3 kGy had no effect on physicochemical and sensory properties of the emulsion sausages, however, that improved the shelf-stability over 5 weeks. Therefore, natural casings irradiated at moderate doses are suitable for sausage production.

Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

DEFF Research Database (Denmark)

Yesiltas, Betül; Sørensen, Ann-Dorit Moltke; García Moreno, Pedro Jesús

2018-01-01

Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for emulsifying and stabilizing high fat (50–70%) fish oil-in-water emulsions. Physical (creaming, droplet size, viscosity and protein...

Control of strength and stability of emulsion-gels by a combination of long- and short-range interactions

NARCIS (Netherlands)

Blijdenstein, T.B.J.; Hendriks, W.P.G.; Linden, van der E.; Vliet, van T.; Aken, van G.A.

2003-01-01

This paper discusses the change in phase behavior and mechanical properties of oil-in-water emulsion gels brought about by variation of long- and short-range attractive interactions. The model system studied consisted of oil droplets stabilized by the protein -lactoglobulin (-lg). A long-range

Influence of Surfactant Structure on the Stability of Water-in-Oil Emulsions under High-Temperature High-Salinity Conditions

Directory of Open Access Journals (Sweden)

Abdelhalim I. A. Mohamed

2017-01-01

Full Text Available Emulsified water-in-oil (W/O systems are extensively used in the oil industry for water control and acid stimulation. Emulsifiers are commonly utilized to emulsify a water-soluble material to form W/O emulsion. The selection of a particular surfactant for such jobs is critical and certainly expensive. In this work, the impact of surfactant structure on the stability of W/O emulsions is investigated using the hydrophilic-lipophilic balance (HLB of the surfactant. Different commercial surfactants were evaluated for use as emulsifiers for W/O systems at high-temperature (up to 120°C high-salinity (221,673 ppm HTHS conditions. Diverse surfactants were examined including ethoxylates, polyethylene glycols, fluorinated surfactants, and amides. Both commercial Diesel and waste oil are used for the oleic phase to prepare the emulsified system. Waste oil has shown higher stability (less separation in comparison with Diesel. This work has successfully identified stable emulsified W/O systems that can tolerate HTHS environments using HLB approach. Amine Acetate family shows higher stability in comparison with Glycol Ether family and at even lower concentration. New insights into structure-surfactant stability relationship, beyond the HLB approach, are provided for surfactant selection.

Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion

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Kristina Haryati

2017-04-01

Full Text Available Sardine fish meal by-product contain eicosapentaenoic acid (EPA and docosahexaenoic (DHA and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixingthe oil phase (lecithin 3% and oil and water phase (carboxymethyl cellulose/CMC 2% and fruit juice and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and longseparation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS with viscosity (2470.31 cP, pH (5.64, percent of stability (56.14% and long separation (14 days. Primary and secondary oxidation parameters of RTS  were FFA (14.87%, PV (14.43 meq/kg, AV (32.57 meq KOH/g, AnV (17.3 meq/kg, and Totox (46.16 meq/kg.

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions.

Science.gov (United States)

Serdaroğlu, Meltem; Nacak, Berker; Karabıyıkoğlu, Merve; Keser, Gökçen

2016-01-01

The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples ( p <0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.

Agglomeration of Celecoxib by Quasi Emulsion Solvent Diffusion Method: Effect of Stabilizer

Directory of Open Access Journals (Sweden)

Maryam Maghsoodi

2016-12-01

Full Text Available Purpose: The quasi-emulsion solvent diffusion (QESD has evolved into an effective technique to manufacture agglomerates of API crystals. Although, the proposed technique showed benefits, such as cost effectiveness, that is considerably sensitive to the choice of a stabilizer, which agonizes from a absence of systemic understanding in this field. In the present study, the combination of different solvents and stabilizers were compared to investigate any connections between the solvents and stabilizers. Methods: Agglomerates of celecoxib were prepared by QESD method using four different stabilizers (Tween 80, HPMC, PVP and SLS and three different solvents (methyl acetate, ethyl acetate and isopropyl acetate. The solid state of obtained particles was investigated by differential scanning calorimetry (DSC and Fourier transform infrared (FT-IR spectroscopy. The agglomerated were also evaluated in term of production yield, distribution of particles and dissolution behavior. Results: The results showed that the effectiveness of stabilizer in terms of particle size and particle size distribution is specific to each solvent candidate. A stabilizer with a lower HLB value is preferred which actually increased its effectiveness with the solvent candidates with higher lipophilicity. HPMC appeared to be the most versatile stabilizer because it showed a better stabilizing effect compared to other stabilizers in all solvents used. Conclusion: This study demonstrated that the efficiency of stabilizers in forming the celecoxib agglomerates by QESD was influenced by the HLB of the stabilizer and lipophilicity of the solvents.

Characteristics of W/O emulsions containing polymeric emulsifier PEG 30-dipolyhydroxystearate

Directory of Open Access Journals (Sweden)

Milinković Jelena R.

2016-01-01

Full Text Available Water-in-oil (W/O emulsions are dispersed systems which are often used in the pharmaceutical, cosmetic and food industries as products, or as carriers of active substances. It is well known that they are very unstable, so that selection of the emulsifier and properties of the oil and water phase are main factors affecting their stability. The aim of this paper was to examine the possibility of application of a lipophilic, polymeric emulsifier, PEG 30-dipolyhydroxystearate (CithrolTM DPHS, for stabilization of W/O emulsions. Behaviour of the emulsifier at W/O interfaces was determined by means of tensiometry. A series of emulsions were prepared with 20% (w/w of water and different types of oil. Droplet size, droplet size distribution, viscosity, and sedimentation stability during 30 days of storage at room temperature of the emulsions prepared with paraffin oil, olive oil, grape seed oil, and medium-chain triglycerides, stabilized with 1% CithrolTM DPHS, were determined. All investigated emulsions were stable for 30 days, except the one prepared with paraffin oil. The results of this study confirmed that PEG 30-dipolyhydroxylstearate is a good emulsifier and stabilizer of W/O emulsions which contain different types of oil. [Projekat Ministarstva nauke Republike Srbije, br. III46010

Microfluidic methods to study emulsion formation

OpenAIRE

Muijlwijk, Kelly

2017-01-01

Emulsions are dispersions of one liquid in another that are commonly used in various products, and methods such as high-pressure homogenisers and colloid mills are used to form emulsions. The size and size distribution of emulsion droplets are important for the final product properties and thus need to be controlled. Rapid coalescence of droplets during emulsification increases droplet size and widens the size distribution, and therefore needs to be prevented. To increase stability of emulsio...

Elaboration, characterization, and stability study of a sunscreen emulsion for use as a towelette application in pediatric photoprotection.

Science.gov (United States)

Clares, B; Gálvez, P; Gallardo, V; Ruiz, M A

2011-01-01

The World Health Organization (WHO) estimates that as much as 80% of the solar radiation that an adult receives throughout his/her life is received during the first 18 years (1). Skin protection against harmful solar radiation during this early stage of life is therefore a highly important factor in the prevention of future skin-related diseases. In this respect, recent developments in pediatric dermatology and cosmetic technology have led to remarkable improvements in child skin protection products. However, in spite of these scientific breakthroughs, many currently available commercial sunscreen formulations have not been well received by the general public, due to inadequate sensory properties, chemical instability, undesirable side effects, and low effectiveness. These disadvantages are not only attributable to the formulations themselves, active principle, and excipients, but also, to a large extent, galenic aspects. The objective of this work was to develop and characterize a sunscreen emulsion for pediatric use, using a towelette as vehicle, to overcome problems of ineffectiveness and formulation instability, and to improve skin-sensory properties. The composition of the towelette, the emulsion, and the presentation format were selected on the basis of the differences between children's and adult skin. In order to evaluate the chemical stability of the formulation, a study of the organoleptic, physicochemical, microbiological, and rheological characteristics was carried out at 4°, 25°, and 40°C over a period of 30 days. Tests were performed on both the sunscreen emulsion only and the same formulation impregnated within a towel, to test the influence the towel may have on the stability of the emulsion.

Pickering interfacial catalysis for biphasic systems: from emulsion design to green reactions.

Science.gov (United States)

Pera-Titus, Marc; Leclercq, Loïc; Clacens, Jean-Marc; De Campo, Floryan; Nardello-Rataj, Véronique

2015-02-09

Pickering emulsions are surfactant-free dispersions of two immiscible fluids that are kinetically stabilized by colloidal particles. For ecological reasons, these systems have undergone a resurgence of interest to mitigate the use of synthetic surfactants and solvents. Moreover, the use of colloidal particles as stabilizers provides emulsions with original properties compared to surfactant-stabilized emulsions, microemulsions, and micellar systems. Despite these specific advantages, the application of Pickering emulsions to catalysis has been rarely explored. This Minireview describes very recent examples of hybrid and composite amphiphilic materials for the design of interfacial catalysts in Pickering emulsions with special emphasis on their assets and challenges for industrially relevant biphasic reactions in fine chemistry, biofuel upgrading, and depollution. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Effects of electron beam irradiated natural casings on the quality properties and shelf stability of emulsion sausage

International Nuclear Information System (INIS)

Kim, Hyun-Wook; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Ju-Woon; Kim, Cheon-Jei

2012-01-01

The effect of electron beam irradiated hog and sheep casings (1, 3, and 8 kGy) on the physicochemical properties and shelf stability of emulsion sausage was evaluated. There were no significant differences in pH, instrumental color, sensory properties (overall acceptability), and hardness between all the samples. The cooking yields for the irradiated treated samples were larger than that of the yields obtained for the non-irradiated samples for both the hog and sheep casing. The irradiated natural casings accelerated lipid oxidation, and inhibited the formation of volatile basic nitrogen and the increase in total aerobic bacteria. In conclusion, the natural casings irradiated below at a dose of 3 kGy had no effect on physicochemical and sensory properties of the emulsion sausages, however, that improved the shelf-stability over 5 weeks. Therefore, natural casings irradiated at moderate doses are suitable for sausage production. - Highlights: ► The effect of E-beam irradiated natural casings on sausage quality was evaluated. ► The use of irradiated casings improved shelf stability of sausage. ► Natural casings irradiated below 3 kGy are suitable for sausage production.

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

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María Gabriela Gallego

2017-03-01

Full Text Available Caesalpinia decapetala (Roth Alston (Fabaceae (CD is used in folk medicine to prevent colds and treat bronchitis. This plant has antitumor and antioxidant activity. The antioxidant effects of an extract from Caesalpinia decapetala (Fabaceae were assessed by storage of model food oil-in-water emulsions with analysis of primary and secondary oxidation products. The antioxidant capacity of the plant extract was evaluated by the diphenylpicrylhydrazyl (DPPH, Trolox equivalent antioxidant capacity (TEAC, oxygen radical absorbance capacity (ORAC and ferric reducing antioxidant power (FRAP assays and by electron paramagnetic resonance (EPR spectroscopy. Lyophilized extracts of CD were added at concentrations of 0.002%, 0.02% and 0.2% into oil-in-water emulsions, which were stored for 30 days at 33 ± 1 °C, and then, oxidative stability was evaluated. The CD extract had high antioxidant activity (700 ± 70 µmol Trolox/g dry plant for the ORAC assay, mainly due to its phenolic components: gallic acid, quercetin, catechin, 4-hydroxybenzoic acid and p-coumaric acid. At a concentration of 0.2%, the extract significantly reduced the oxidative deterioration of oil-in-water emulsions. The results of the present study show the possibility of utilizing CD as a promising source of natural antioxidants for retarding lipid oxidation in the food and cosmetic industries.

Highly efficient separation of surfactant stabilized water-in-oil emulsion based on surface energy gradient and flame retardancy.

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Long, Mengying; Peng, Shan; Deng, Wanshun; Miao, Xinrui; Wen, Ni; Zhou, Qiannan; Deng, Wenli

2018-06-15

Surface energy gradient would generate an imbalance force to drive tiny water droplets in dry air from the hydrophilic bumps to superhydrophobic domains, which has found on the Stenocara beetle's back. Inspired by this phenomenon, we introduced a pristine superhydrophilic filter paper on the lower surface energy superhydrophobic filter paper. ZnSn(OH) 6 particles and polydimethylsiloxane were mixed to prepare the superhydrophobic coating, and the coating was spray-coated on the poly(dialkyldimethylammonium chloride) covered filter paper to separate the span 80 stabilized water-in-isooctane emulsion. A pristine filter paper was added on the superhydrophobic filter paper to fabricate another membrane for separation. The results revealed that with a pristine filter paper, the membrane performed higher efficiency and more recyclability, and it could separate the emulsions with higher surfactant concentrations. The stabilized water droplets passed the superamphiphilic surface, and hindered by the superhydrophobic surface, generating a surface energy gradient for better separation. In addition, the superhydrophobic membrane could be protected from fire to some degree due to the introduced ZnSn(OH) 6 particles with excellent flame retardancy. This easy and efficient approach via simply bringing in pristine superhydrophilic membrane has great potential applications for water-in-oil emulsion separation or oil purification. Copyright © 2018 Elsevier Inc. All rights reserved.

Physical Stability of Whippable Oil-in-Water Emulsions

DEFF Research Database (Denmark)

Munk, Merete Bøgelund

Whippable emulsions based on vegetable fat are increasingly used as replacement for dairy whipping creams. One of the quality criteria of whippable emulsions is that it should be low-viscous prior to whipping, but sudden viscosity increase or even solidification during storage and transport...... the impact of ingredient composition, with focus on low-molecular-weight (LMW) emulsifiers. Three monoglyceride-based LMW-emulsifiers were selected: Lactic acid ester of saturated monoglyceride (LACTEM), unsaturated monoglyceride (GMU), and saturated monoglyceride (GMS). LMW-emulsifiers had major impact...

Superhydrophobic cellulose-based bionanocomposite films from Pickering emulsions

Science.gov (United States)

Bayer, Ilker S.; Steele, Adam; Martorana, Philip J.; Loth, Eric; Miller, Lance

2009-04-01

Inherently superhydrophobic and flexible cellulose-based bionanocomposites were fabricated from solid stabilized (Pickering) emulsions. Emulsions were formed by dispersing cyclosiloxanes in water stabilized by layered silicate particles and were subsequently modified by blending into a zinc oxide nanofluid. The polymer matrix was a blend of cellulose nitrate and fluoroacrylic polymer (Zonyl 8740) precompatibilized in solution. Coatings were spray cast onto aluminum substrates from polymer blends dispersed in modified Pickering emulsions. No postsurface treatment was required to induce superhydrophobicity. Effect of antiseptic additives on bionanocomposite superhydrophobicity is also discussed. Replacing cellulose nitrate with commercial liquid bandage solutions produced identical superhydrophobic coatings.

Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization

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Trujillo-Cayado, L. A.

2015-09-01

Full Text Available The goal of this work was to investigate the influence of the emulsification method on the rheological properties, droplet size distribution and physical stability of O/W green emulsions formulated with an eco-friendly surfactant derived from cocoa oil. The methodology used can be applied to other emulsions. Polyoxyethylene glycerol esters are non-ionic surfactants obtained from a renewable source which fulfill the environmental and toxicological requirements to be used as eco-friendly emulsifying agents. In the same way, N,NDimethyloctanamide and α-Pinene (solvents used as oil phase could be considered green solvents. Emulsions with submicron mean diameters and slight shear thinning behavior were obtained regardless of the homogenizer, pressure or number of passes used. All emulsions exhibited destabilization by creaming and a further coalescence process which was applied to the coarse emulsion prepared with a rotor-stator homogenizer. The emulsion obtained with high pressure at 15000 psi and 1-pass was the most stable.El objetivo de este trabajo fue estudiar la influencia del método de emulsificación sobre las propiedades reológicas, la distribución de tamaños de gota y la estabilidad física de emulsiones verdes O/W formuladas con un tensioactivo derivado del aceite de coco respetuoso con el medioambiente. La metodología empleada puede ser aplicada a cualquier otro tipo de emulsiones. Los ésteres polietoxilados de glicerina son tensioactivos no iónicos obtenidos de fuentes renovables que cumplen requisitos medioambientales y toxicológicos para ser usados como agentes emulsionantes ecológicos. Del mismo modo, la N,N-dimetil octanamida y el α-Pineno (disolventes usados como fase oleosa pueden ser considerados como disolventes verdes. Se han obtenido emulsiones con diámetros medio submicrónicos y comportamiento ligeramente pseudoplástico independientemente del equipo, la presión o el número de pasadas empleados. Todas las

Modified montmorillonite clay microparticles for stable oil-in-seawater emulsions.

Science.gov (United States)

Dong, Jiannan; Worthen, Andrew J; Foster, Lynn M; Chen, Yunshen; Cornell, Kevin A; Bryant, Steven L; Truskett, Thomas M; Bielawski, Christopher W; Johnston, Keith P

2014-07-23

Environmentally benign clay particles are of great interest for the stabilization of Pickering emulsions. Dodecane-in-synthetic seawater (SSW) emulsions formed with montmorillonite (MMT) clay microparticles modified with bis(2-hydroxyethyl)oleylamine were stable against coalescence, even at clay concentrations down to 0.1% w/v. Remarkably, as little as 0.001% w/v surfactant lowered the hydrophilicity of the clay to a sufficient level for stabilization of oil-in-SSW emulsions. The favorable effect of SSW on droplet size reduction and emulsion stability enhancement is hypothesized to be due to reduced electrostatic repulsion between adsorbed clay particles and a consequent increase in the continuous phase (an aqueous clay suspension) viscosity. Water/oil (W/O) emulsions were inverted to O/W either by decreasing the mass ratio of surfactant-to-clay (transitional inversion) or by increasing the water volume fraction (catastrophic inversion). For both types of emulsions, coalescence was minimal and the sedimentation or creaming was highly correlated with the droplet size. For catastrophic inversions, the droplet size of the emulsions was smaller in the case of the preferred curvature. Suspensions of concentrated clay in oil dispersions in the presence of surfactant were stable against settling. The mass transfer pathways during emulsification of oil containing the clay particles were analyzed on the droplet size/stability phase diagrams to provide insight for the design of dispersant systems for remediating surface and subsurface oceanic oil spills.

Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.

Science.gov (United States)

Serdaroğlu, Meltem; Öztürk, Burcu; Urgu, Müge

2016-07-01

In recent years, double emulsions are stated to have a promising potential in low-fat food production, however, there are very few studies on their possible applications in meat matrices. We aimed to investigate the quality of beef emulsion systems in which beef fat was totally replaced by double emulsions (W1/O/W2) prepared with olive oil and sodium caseinate (SC) by two-step emulsification procedure. Incorporation of W1/O/W2 emulsion resulted in reduced lipid, increased protein content, and modified fatty acid composition. W1/O/W2 emulsion treatments had lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with beef fat. Increased concentrations of W1/O/W2 emulsions resulted in significant changes in texture parameters. TBA values were lower in W1/O/W2 emulsion treatments than control treatment after 60days of storage. In conclusion, our study confirms that double emulsions had promising impacts on modifying fatty acid composition and developing both technologically and oxidatively stable beef emulsion systems. Copyright © 2016 Elsevier Ltd. All rights reserved.

Tailoring the Wettability of Colloidal Particles for Pickering Emulsions via Surface Modification and Roughness

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Meina Xiao

2018-06-01

Full Text Available Pickering emulsions are water or oil droplets that are stabilized by colloidal particles and have been intensely studied since the late 90s. The surfactant-free nature of these emulsions has little adverse effects such as irritancy and contamination of environment and typically exhibit enhanced stability compared to surfactant-stabilized emulsions. Therefore, they offer promising applications in cosmetics, food science, controlled release, and the manufacturing of microcapsules and porous materials. The wettability of the colloidal particles is the main parameter determining the formation and stability of Pickering emulsions. Tailoring the wettability by surface chemistry or surface roughness offers considerable scope for the design of a variety of hybrid nanoparticles that may serve as novel efficient Pickering emulsion stabilizers. In this review, we will discuss the recent advances in the development of surface modification of nanoparticles.

Emulsion design for the delivery of β-carotene in complex food systems.

Science.gov (United States)

Mao, Like; Wang, Di; Liu, Fuguo; Gao, Yanxiang

2018-03-24

β-Carotene has been widely investigated both in the industry and academia, due to its unique bioactive attributes as an antioxidant and pro-vitamin A. Many attempts were made to design delivery systems for β-carotene to improve its dispersant state and chemical stability, and finally to enhance the functionality. Different types of oil-in-water emulsions were proved to be effective delivery systems for lipophilic bioactive ingredients, and intensive studies were performed on β-carotene emulsions in the last decade. Emulsions are thermodynamically unstable, and emulsions with intact structures are preferable in delivering β-carotene during processing and storage. β-Carotene in emulsions with smaller particle size has poor stability, and protein-type emulsifiers and additional antioxidants are effective in protecting β-carotene from degradation. Recent development in the design of protein-polyphenol conjugates has provided a novel approach to improve the stability of β-carotene emulsions. When β-carotene is consumed, its bioaccessibility is highly influenced by the digestion of lipids, and β-carotene in smaller oil droplets containing long-chain fatty acids has a higher bioaccessibility. In order to better deliver β-carotene in complex food products, some novel emulsions with tailor-made structures have been developed, e.g., multilayer emulsions, solid lipid particles, Pickering emulsions. This review summarizes the updated understanding of emulsion-based delivery systems for β-carotene, and how emulsions can be better designed to fulfill the benefits of β-carotene in functional foods.

Formulation and characterization of a multiple emulsion containing 1 ...

African Journals Online (AJOL)

The purpose of the study was to prepare a stable multiple emulsion containing a skin anti-aging agent and using paraffin oil. Vitamin C, was incorporated into the inner aqueous phase of water-in-oil-in-water (w/o/w) multiple emulsion at a concentration of 1%. Multiple emulsion was prepared by two step method. Stability ...

Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions.

Science.gov (United States)

Moran-Valero, María I; Ruiz-Henestrosa, Víctor M Pizones; Pilosof, Ana M R

2017-03-01

The effects of the combination of two low-molecular weight emulsifiers (lecithin and glycerol-monostearate (GMS)) on the stability, the dynamic interfacial properties and rheology of emulsions have been studied. Different lecithin/GMS ratios were tested in order to assess their impact in the formation and stabilization of oil in water emulsions. The combination of the two surfactants showed a synergistic behaviour, mainly when combined at the same ratio. The dynamic film properties and ζ-potential showed that lecithin dominated the surface of oil droplets, providing stability to the emulsions against flocculation and coalescence, while allowing the formation of small oil droplets. At long times of adsorption, all of the mixtures showed similar interfacial activity. However, higher values of interfacial pressure at the initial times were reached when lecithin and GMS were at the same ratio. Interfacial viscoelasticity and viscosity of mixed films were also similar to that of lecithin alone. On the other hand, emulsions viscosity was dominated by GMS. The synergistic performance of lecithin-GMS blends as stabilizers of oil/water emulsions is attributed to their interaction both in the bulk and at the interface. Copyright © 2016 Elsevier B.V. All rights reserved.

A soluble star-shaped silsesquioxane-cored polymer-towards novel stabilization of pH-dependent high internal phase emulsions.

Science.gov (United States)

Xing, Yuxiu; Peng, Jun; Xu, Kai; Gao, Shuxi; Gui, Xuefeng; Liang, Shengyuan; Sun, Longfeng; Chen, Mingcai

2017-08-30

A well-defined pH-responsive star-shaped polymer containing poly(N,N-dimethylaminoethyl methacrylate) (PDMA) arms and a cage-like methacryloxypropyl silsesquioxane (CMSQ-T 10 ) core was used as an interfacial stabilizer for emulsions consisting of m-xylene and water. We explored the properties of the CMSQ/PDMA star-shaped polymer using the characteristic results of nuclear magnetic resonance (NMR) spectroscopy, size exclusion chromatography (SEC), dynamic light scattering (DLS), and zeta potential and conductivity measurements. The interfacial tension results showed that the CMSQ/PDMA star-shaped polymer reduced the interfacial tension between water and oil in a pH-dependent manner. Gelled high internal phase emulsions (HIPEs) including o/w and w/o types were formed in the pH ranges of 1.2-5.8 and 9.1-12.3 with the CMSQ/PDMA star-shaped polymer as a stabilizer, when the oil fractions were 80-90 vol% and 10-20 vol%, respectively. The soluble star-shaped polymer aggregated spontaneously to form a microgel that adsorbed to the two immiscible phases. Images of the fluorescently labeled polymers demonstrated that there was a star-shaped polymer in the continuous phase, and the non-Pickering stabilization based on the percolating network of the star-shaped polymer also contributed to the stabilization of the HIPE. This pH-dependent HIPE was prepared with a novel stabilization mechanism consisting of microgel adsorption and non-Pickering stabilization. Moreover, the preparation of HIPEs provided the possibility of their application in porous materials and responsive materials.

Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids

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Angela María Ormaza ZAPATA

2015-03-01

Full Text Available This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G'', showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.

Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.

Science.gov (United States)

Salminen, Hanna; Herrmann, Kurt; Weiss, Jochen

2013-03-01

The oxidative and physical stabilities of oil-in-water emulsions containing n-3 fatty acids (25 wt.% oil, 2.5 wt.% whey protein, pH 3.0 or pH 6.0), and their subsequent incorporation into meat products were investigated. The physical stability of fish oil emulsions was excellent and neither coalescence nor aggregation occurred during storage. Oxidative stability was better at pH 6.0 compared to pH 3.0 likely due to antioxidative continuous phase proteins. Incorporation of fish oil emulsions into pork sausages led to an increase in oxidation compared to sausages without the added fish oil emulsion. Confocal microscopy of pork sausages with fish oil emulsions revealed that droplets had coalesced in the meat matrix over time which may have contributed to the decreased oxidative stability. Results demonstrate that although interfacial engineering of n-3 fatty acids containing oil-in-water emulsions provides physical and oxidative stability of the base-emulsion, their incorporation into complex meat matrices is a non-trivial undertaking and products may incur changes in quality over time. Copyright © 2012 Elsevier Ltd. All rights reserved.

Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.

Science.gov (United States)

Öztürk, Burcu; Urgu, Müge; Serdaroğlu, Meltem

2017-05-01

Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions (MSME) in which beef fat (C) was totally replaced by 10% (E-10), 20% (E-20) or 30% (E-30) multiple emulsions (W 1 /O/W 2 ) prepared with olive oil and egg white powder (EWP). Incorporation of W 1 /O/W 2 emulsion resulted in reduced fat (from 11.54% to 4.01%), increased protein content (from 13.66% to 14.74%), and modified fatty acid composition, significantly increasing mono- and polyunsaturated fatty acid content and decreasing saturated fatty acid content. E-20 and E-30 samples had lower jelly and fat separation (5.77% and 5.25%) compared to C and E-10 (9.67% and 8.55%). W 1 /O/W 2 emulsion treatments had higher water-holding capacity (93.96-94.35%) than C samples (91.84%), and also showed the desired storage stability over time. Emulsion stability results showed that E-20 and E-30 samples had lower total expressible fluid (14.05% and 14.53%) and lower total expressible fat (5.06% and 5.33%) compared to C samples (19.13% and 6.09%). Increased concentrations of W 1 /O/W 2 emulsions led to alterations in colour and texture parameters. TBA values of samples were lower in W 1 /O/W 2 emulsion treatments than control treatment during 60 days of storage. Our results indicated that multiple emulsions prepared with olive oil and EWP had promising impacts on reducing fat, modifying the lipid composition and developing both technologically and oxidatively stable meat systems. These are the first findings concerning beef matrix fat replacement with multiple emulsions stabilised by EWP. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Preparation of Lipid Nano emulsions Incorporating Curcumin for Cancer Therapy

International Nuclear Information System (INIS)

Anuchapreeda, S.; Anuchapreeda, S.; Fukumori, Y.; Ichikawa, H.; Okonogi, S.

2012-01-01

The aim of this study was to develop a new formulation of a curcumin lipid nano emulsion having the smallest particle size, the highest loading, and a good physical stability for cancer chemotherapy. Curcumin lipid nano emulsions were prepared by a modified thin-film hydration method followed by sonication. Soybean oil, hydrogenated L-α-phosphatidylcholine from egg yolk, and co surfactants were used to formulate the emulsions. The resultant nano emulsions showed mean particle diameter of 47-55 nm, could incorporate 23-28 mg curcumin per 30 mL, and were stable in particle size for 60 days at 4 degree C. The cytotoxicity studies of curucumin solution and curcumin-loaded nano emulsion using B16F10 and leukemic cell lines showed IC 50 values ranging from 3.5 to 30.1 and 22.2 to 53.7μM, respectively. These results demonstrated the successful incorporation of curcumin into lipid nano emulsion particles with small particle size, high loading capacity, good physical stability, and preserved cytotoxicity

Characteristics of Nano-emulsion for Cold Thermal Storage

Science.gov (United States)

Fumoto, Koji; Kawaji, Masahiro; Kawanami, Tsuyoshi

Phase change emulsion (PCE) is novel kind of heat storage and heat transfer fluids. It has characteristics as follows; greater apparent specific heat and higher heat transfer abilities in the phase change temperature range than conventional single phase heat transfer fluid. In this paper, a phase change emulsion, which has droplet diameter distribution of nanometer, were prepared. The Nano-emulsion was formed by low energy emulsification methods, as known the phase inversion temperature (PIT) method. Physical properties, such as viscosity, diameter and its distribution of emulsion were investigated. Especially, the relationships between preparation method and the concentration of surfactant have been discussed in detail. The results show that the viscosity of the Nano-emulsion is lower than the micro-emulsion, which was made by same mixing ratio of surfactant and concentration of phase change material. In addition, the Nano-emulsion clarified that stability was higher than microemulsions.

Stability of bisphenol A (BPA) in oil-in water emulsions under riboflavin photosensitization.

Science.gov (United States)

Jang, Eun Yeong; Park, Chan Uk; Kim, Mi-Ja; Lee, JaeHwan

2012-08-01

Effects of riboflavin photosensitization on the degradation of bisphenol A (BPA) were determined in oil-in-water (O/W) emulsions containing ethylenediaminetetraacetic acid (EDTA) or sodium azide, which are a metal chelator or a singlet oxygen quencher, respectively. Also, the distribution of BPA between the continuous and dispersed phases in O/W emulsions was analyzed by high-performance liquid chromatography (HPLC). The concentration of BPA in O/W emulsions significantly decreased by 38.6% after 2 h under visible light irradiation and in the presence of riboflavin (P riboflavin photosensitization (P riboflavin photodegradation in O/W emulsions. Concentration of BPA, an endocrine disrupting chemical, was decreased significantly in oil-in-water emulsions under riboflavin and visible light irradiation. BPA in continuous aqueous phase was major target of riboflavin photosensitization. However, BPA was distributed more densely in lipid phase and more protected from riboflavin photosensitized O/W emulsions. This study can help to decrease the level of BPA in foods made of O/W emulsions containing riboflavin, which could be displayed under visible light irradiation. © 2012 Institute of Food Technologists®

Vinyl Acetate/butyl acrylate/acrylate Research of Ternary Soap-free Emulsion Polymerization

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Xiao Li-guang

2016-01-01

Full Text Available Through the vinyl acetate/butyl acrylate/acrylic acrylic emulsion preparation without soap vinegar, with solid content, gel, emulsion stability and film forming properties and tensile strength as the main index to study the effect of raw materials on the properties of emulsion. Through the infrared spectrometer soap-free emulsion for microscopic analysis research. Study of the ternary soap-free vinegar acrylic emulsion with good performance.

Physical stability of asphalt emulsion admix seal radon barrier for uranium mill tailings

International Nuclear Information System (INIS)

Gates, T.E.

1983-09-01

Pacific Northwest Laboratory, is investigating the use of an asphalt emulsion admix seal to reduce the release of radon from uranium mill tailings. A key requirement of any cover system is its long-term stability; the cover must withstand failure over very long periods of time. An important determinant of overall cover system stability is the integrity of the 6.35-cm (2.5-in.) thick asphalt admix seal. Therefore, the physical stability of this seal was examined. The investigation considered the mechanical interaction between the tailings pile and cover. The potential effect of differential settlement of the tailings pile on the integrity of the seal system was also examined. Results indicate that the minimum span length the seal could withstand without failing is 0.34 m (1.1 ft). This assumes a differential settlement of 4.92 cm (1.94 in.) at the center resulting from the application of a 0.76-m (2.5-ft) cover. At spans greater than 0.60 m (1.97 ft), no tensile strain would develop

Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions.

Science.gov (United States)

Paradiso, Vito Michele; Di Mattia, Carla; Giarnetti, Mariagrazia; Chiarini, Marco; Andrich, Lucia; Caponio, Francesco

2016-07-27

The effect of the surrounding molecular environment (β-lactoglobulin as an emulsion stabilizer and maltodextrin as a viscosity modifier) on the antioxidant activity of three olive oil phenolic compounds (PCs) in olive oil-in-water emulsions was investigated. Oxidation potential, phenolic partitioning, and radical quenching capacity were assessed in solution and in emulsion for oleuropein, hydroxytyrosol, and tyrosol; the influence of β-lactoglobulin and maltodextrin concentration was also evaluated. Finally, the observed properties were related to the oxidative stability of the emulsions containing the PCs to explain their behavior. The order hydroxytyrosol > oleuropein > tyrosol was observed among the antioxidants for both oxidation potential and radical quenching activity. Radical quenching capacity in emulsion and anodic potential were complementary indices of antioxidant effectiveness. As the intrinsic susceptibility of an antioxidant to oxidation expressed by its anodic potential decreased, the environmental conditions (molecular interactions and changes in continuous phase viscosity) played a major role in the antioxidant effectiveness in preventing hydroperoxide decomposition.

Influence of processing parameters on morphology of polymethoxyflavone in emulsions.

Science.gov (United States)

Ting, Yuwen; Li, Colin C; Wang, Yin; Ho, Chi-Tang; Huang, Qingrong

2015-01-21

Polymethoxyflavones (PMFs) are groups of compounds isolated from citrus peels that have been documented with wide arrays of health-promoting bioactivities. Because of their hydrophobic structure and high melting point, crystallized PMFs usually have poor systemic bioavailability when consumed orally. To improve the oral efficiency of PMFs, a viscoelastic emulsion system was formulated. Because of the crystalline nature, the inclusion of PMFs into the emulsion system faces great challenges in having sufficient loading capacity and stabilities. In this study, the process of optimizing the quality of emulsion-based formulation intended for PMF oral delivery was systematically studied. With alteration of the PMF loading concentration, processing temperature, and pressure, the emulsion with the desired droplet and crystal size can be effectively fabricated. Moreover, storage temperatures significantly influenced the stability of the crystal-containing emulsion system. The results from this study are a good illustration of system optimization and serve as a great reference for future formulation design of other hydrophobic crystalline compounds.

Studies of water-in-oil emulsions : energy and work threshold as a function of temperature

International Nuclear Information System (INIS)

Fingas, M.; Fieldhouse, B.; Lerouge, L.

2001-01-01

A study was conducted in which the effect of temperature on the kinetics and stability of water-in-oil formation was examined. Previous studies have shown that viscosity influences the formation and stability of water in oil emulsions, therefore a viscosity window has been postulated as necessary for the formation of stable emulsions. The temperature dependence of this physical property is examined through a study of 3 oils, Green Canyon, Arabian Light and Point Arguello. The oils were subjected to mixing at 5, 15 and 25 degrees C. Both Arabian Light and Point Arguello formed meso-stable emulsions at 15 degrees C and were examined further. Arabian Light had a relatively high viscosity, while Point Arguello had a low viscosity. The objective was to examine the effects of changing viscosity resulting from changes in temperature on oil at either end of the observed viscosity window. The total energy applied to the oil/water in the emulsion formation apparatus was varied from about 50 to 600,000 ergs. Work was varied from 1 to 5123 Joules per second. It was determined that a minimum energy threshold is needed for most emulsion formation, but only work correlates with the stability value. The emulsions formed at lower temperatures exhibited higher stability than would be expected from the increase in viscosity. This is most likely because the increase was insufficient, in the case of Green Canyon oil, to result in the formation of emulsions. It was concluded that the stability of an emulsion formed from a given oil increases with decreasing formation temperature. The apparent viscosity is higher at the lower temperature. The work was found to correlate most closely with the stability of the emulsion or water-in-oil state. 7 refs., 4 tabs., 6 figs

The Influence of Emulgator on Stability of Emulsion H3PO4 in Topo-Kerosene and Efficiency at Emulsion Membrane Extraction of La and Nd Concentrate Product of Monazite Sand Treatment

International Nuclear Information System (INIS)

Purwani, MV.; Bintarti, AN.; Subagiono, R.

2002-01-01

The making of La and Nd concentrate from monazite sand have been done. The separation of La and Nd by emulsion 1M H 3 PO 4 in 5 % TOPO-Kerosene membrane extraction. The feed or aqueous phase was La and Nd concentrate in 1M HNO 3 . Emulgator Span-80 and Tween-80 were used to stabilize emulsion membrane. The influence parameters were percentage of Span-80 and ratio of Span-80 and Tween-80. After formation of emulsion membrane, the extraction process was carried out. Ratio of volume of feed : volume membrane phase = 1 : 1, ratio of volume of 5% TOPO - Kerosene : ratio of volume of 1M H 3 PO 4 1 : 1. The best yield were obtained time of emulsification was 10 minutes with the speed of emulsion was 6000 rpm and concentration of span-80 was 5%. At this condition was obtained the extraction efficiency of La was 55.55%, the extraction efficiency of Nd was 41.6% the stripping efficiency of La was 35.05%, the stripping efficiency of Nd was 87.32 %, the total efficiency of La was 19.46%, the total efficiency of Nd was 36.30% and Separation factor of Nd and La = 1.87. (author)

Determination of hydrophilic–lipophilic balance value and emulsion properties of sacha inchi oil

Directory of Open Access Journals (Sweden)

Kiattiphumi Saengsorn

2017-12-01

Full Text Available Objective: To determine hydrophilic–lipophilic balance (HLB value, stability of formulate emulsion and properties of sacha inchi oil. Methods: The physiochemical characteristics of sacha inchi oil were first investigated. Free radical scavenging property was studied by DPPH assay. HLB value of sacha inchi oil was experimentally determined by preparing the emulsion using emulsifiers at different HLB value. Sacha inchi oil emulsion was prepared using the obtained HLB and its stability was conducted by centrifugation, temperature cycling, and accelerated stability test. The efficiency of the prepared emulsion was clinically investigated by 15 volunteers. The primary skin irritation was performed using closed patch test. Subjective sensory assessment was evaluated by using 5-point hedonic scale method. Results: Peroxide value of sacha inchi oil was 18.40 meq O2/kg oil and acid value was 1.86 KOH/g oil. The major fatty acids are omega-3 (44%, omega-6 (35% and omega-9 (9%. The vitamin E content was 226 mg/100 g oil. Moreover, sacha inchi oil (167 ppm and its emulsion showed 85% and 89% DPPH inhibition, respectively. The experimental HLB value of sacha inchi oil was 8.5. The sacha inchi oil emulsion exhibited good stability after stability test. The emulsion was classified as non-irritant after tested by primary skin irritation method. The skin hydration value significantly increased from 38.59 to 45.21 (P < 0.05 after applying sacha inchi oil emulsion for 1 month and the overall product satisfaction of volunteers after use was with score of 4.2. Conclusions: This work provides information on HLB value and emulsion properties of sacha inchi oil which is useful for cosmetic and pharmaceutical application. Keywords: Sacha inchi oil, Hydrophilic–lipophilic balance value, Emulsion stability, Efficacy test, Sensory test

Concanavalin-A conjugated fine-multiple emulsion loaded with 6-mercaptopurine.

Science.gov (United States)

Khopade, A J; Jain, N K

2000-01-01

Fine-multiple (water-in-oil-in-water) emulsions were prepared by two-step emulsification using sonication. They were coated with concanavalin-A (Con-A) by three methods. The one involving covalent coupling of Con-A to the multiple emulsion incorporated anchor was better compared with lipid derivatized Con-A anchoring or the glutaraldehyde-based cross-linking method, as shown by the faster rate of dextran-induced aggregation. The selected multiple emulsions were characterized by physical properties such as droplet size, encapsulation efficiency, and zeta potential. Stability parameters such as droplet size, creaming, leakage, and aggregation as a function of relative turbidity were monitored over a 1-month period, which revealed good stability of the formulations. The release profile of 6-mercaptopurine followed zero-order kinetics. Pharmacokinetic studies showed an increase in half-life and bioavailability from multiple emulsion formulations administered intravenously. There was prolonged retention of drug in various tissues of rats when treated with Con-A-coated multiple emulsion as compared with uncoated one. Our study demonstrates the suitability of fine-multiple emulsion for intravenous administration and the potential for prolonged retention of drugs and targeting in biological systems.

Emulsifier development for high-concentrated reverse emulsions

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I.L. Kovalenko

2016-05-01

Full Text Available The reverse emulsions have found broad application in ore mining industry as matrixes of emulsion explosive substances and boring washing waters. The defining characteristic of reverse emulsions of industrial explosive substances is the high stability and immunity to crystallization. Aim: The aim of this work is to assess the mechanism of emulsifiers effect like SMO and some PIBSA-derivatives, that are most abundantly used in world practice, and also to develop an effective domestic emulsifier of reverse emulsions. Materials and methods: Using the semi-dynamic method with use of the reverse stalagmometer it was determined the decreasing in interfacial tension on “water / diesel fuel” border in the presence of 0.5 wt % sorbitan monooleate of various producers. Emulsions with use of the chosen emulsifiers using the dynamic mixer on the basis of monosolution of ammonium nitrate and diesel fuel have been produced. The emulsions have the following composition, wt %: ammonium nitrate – 76.8; water – 15.6; diesel fuel – 6.0; emulsifier – 1.6. Results: By the researches results of the interfacial tension “surfactant water / solution in diesel fuel”, the stability of emulsions using monosolution of ammonium nitrate and the IR spectrums of SMO of various producers it is established that presence in product of impurity of oleic acid, di- and trioleates leads to decreasing in interphase activity, increasing of emulsifier oil solubility and decreasing the resistance of emulsions to crystallization. On the basis of the spectral data analysis it is suggested about possibility of specific interaction on the mechanism of “spectral resonance” between emulsifiers of the PIBSA-MEA, LZX type and crystals nucleus of NH4NO3 ammonium nitrate in dispersed phase of emulsion. Amidation of vegetable oils by monoethanol amine is implemented at the reduced temperatures (90…100 °C. It was proved the availability mainly of fatty acids amides in product

Emulsification technique affects oxidative stability of fish oil-in-water emulsion

DEFF Research Database (Denmark)

Horn, Anna Frisenfeldt; Nielsen, Nina Skall; Jensen, Louise Helene Søgaard

of this study was therefore to compare lipid oxidation in 10% fish oil-in-water emulsions prepared by two different kinds of high pressure homogenizers i.e. a microfluidizer and a two valve high pressure homogenizer. Emulsions were made with equal droplet sizes, and with either 1% sodium caseinate or 1% whey...

Emulsification technique affects oxidative stability of fish oil-in-water emulsions

DEFF Research Database (Denmark)

Horn, Anna Frisenfeldt; Nielsen, Nina Skall; Jensen, Louise Helene Søgaard

of this study was to compare lipid oxidation in 10% fish oil-in-water emulsions prepared by two different kinds of high pressure homogenizers i.e. a microfluidizer and a two valve high pressure homogenizer. Emulsions were made with equal droplet sizes, and with either 1% sodium caseinate or 1% whey protein...

Stabilization of Model Crude Oil Emulsion using Different ...

African Journals Online (AJOL)

MBI

2015-12-31

Dec 31, 2015 ... interaction of asphaltene with the prepared model oils can be used as a ... techniques, microscopy, interfacial pressure, and ... conclusion that these compounds were asphaltene .... The emulsion may invert from oil in water.

ZETA POTENTIAL AND COLOR INVESTIGATIONS OF VEGETABLE OIL BASED EMULSIONS AS ECO-FRIENDLY LUBRICANTS

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ROMICĂ CREŢU

2017-06-01

Full Text Available In the past 10 years, the need for biodegradable lubricants has been more and more emphasized. The use of vegetable oils as lubricants offers several advantages. The vegetable oils are biodegradable; thus, the environmental pollution is minimal either during or after their use. The aim of this paper is to presents a preliminary study concerning the influence of some preparation conditions on the stability of vegetable oil-in-water (O/W emulsions as eco-friendly lubricants stabilized by nonionic surfactant. In this context, vegetable oil-in-water emulsions characteristics where assessed using microscopically observation and zeta potential. In addition, the color of these emulsions can be evaluated. It can be observed that the emulsions tend to stabilize in time.

Effective Surfactants Blend Concentration Determination for O/W Emulsion Stabilization by Two Nonionic Surfactants by Simple Linear Regression.

Science.gov (United States)

Hassan, A K

2015-01-01

In this work, O/W emulsion sets were prepared by using different concentrations of two nonionic surfactants. The two surfactants, tween 80(HLB=15.0) and span 80(HLB=4.3) were used in a fixed proportions equal to 0.55:0.45 respectively. HLB value of the surfactants blends were fixed at 10.185. The surfactants blend concentration is starting from 3% up to 19%. For each O/W emulsion set the conductivity was measured at room temperature (25±2°), 40, 50, 60, 70 and 80°. Applying the simple linear regression least squares method statistical analysis to the temperature-conductivity obtained data determines the effective surfactants blend concentration required for preparing the most stable O/W emulsion. These results were confirmed by applying the physical stability centrifugation testing and the phase inversion temperature range measurements. The results indicated that, the relation which represents the most stable O/W emulsion has the strongest direct linear relationship between temperature and conductivity. This relationship is linear up to 80°. This work proves that, the most stable O/W emulsion is determined via the determination of the maximum R² value by applying of the simple linear regression least squares method to the temperature-conductivity obtained data up to 80°, in addition to, the true maximum slope is represented by the equation which has the maximum R² value. Because the conditions would be changed in a more complex formulation, the method of the determination of the effective surfactants blend concentration was verified by applying it for more complex formulations of 2% O/W miconazole nitrate cream and the results indicate its reproducibility.

Aqueous polymer emulsions by chemical modifications of thermosetting alternating polyketones

NARCIS (Netherlands)

Zhang, Youchun; Broekhuis, A. A.; Picchioni, F.

2007-01-01

Aqueous polymer emulsions were prepared by chemical modifications of thermosetting alternating polyketones in a one-pot reaction. Polymeric amines derived from the polyketones can act as polymeric surfactants for the self-emulsification of polyketones. The stability and structure of the emulsions

Increasing of registering capacity of nuclear emulsion for autoradiography

International Nuclear Information System (INIS)

Romanovskaya, K.M.; Savvateeva, J.P.; Tolkacheva, E.N.

1977-01-01

The ways of increasing detecting power of the type M nuclear emulsion gel have been investigated in these studies. There have been found conditions under which type M emulsion sensitivity increased by 15 to 20% without increasing fog grain background. The stability of photographic sensitivity during emulsion gel storage increased by two times. The prevention of latent image fading (by means of layer moisture content) decreased to 1.2% and increasing the detecting power of the emulsion (by means of exposure temperature) by up to 37 0 C. The exposure time of tritium labelled autographs has been decreased to about 20%. (author)

Interplay between Colloids and Interfaces : Emulsions, Foams and Microtubes

NARCIS (Netherlands)

de Folter, J.W.J.

2013-01-01

The central theme of this thesis is the interplay between colloids and interfaces. The adsorption of colloids at fluid-fluid interfaces is the main topic and covers Chapters 2-6. Pickering emulsions where colloidal particles act as emulsion stabilizers in the absence of surfactants are studied in a

Mixing Time, Inversion and Multiple Emulsion Formation in a Limonene and Water Pickering Emulsion

Directory of Open Access Journals (Sweden)

Laura Sawiak

2018-05-01

Full Text Available It has previously been demonstrated that particle-stabilized emulsions comprised of limonene, water and fumed silica particles exhibit complex emulsification behavior as a function of composition and the duration of the emulsification step. Most notably the system can invert from being oil-continuous to being water-continuous under prolonged mixing. Here we investigate this phenomenon experimentally for the regime where water is the majority liquid. We prepare samples using a range of different emulsification times and we examine the final properties in bulk and via confocal microscopy. We use the images to quantitatively track the sizes of droplets and clusters of particles. We find that a dense emulsion of water droplets forms initially which is transformed, in time, into a water-in-oil-in-water multiple emulsion with concomitant changes in droplet and cluster sizes. In parallel we carry out rheological studies of water-in-limonene emulsions using different concentrations of fumed silica particles. We unite our observations to propose a mechanism for inversion based on the changes in flow properties and the availability of particles during emulsification.

Redox-initiated poly(methyl methcrylate) emulsion polymerizations stabilized with block copolymers based on poly(ethylene oxide), e-caprolactone and linoleic acid

NARCIS (Netherlands)

Tan, B.H.; Nabuurs, Tijs; Feijen, Jan; Grijpma, Dirk W.

2009-01-01

A redox initiating system, consisting of t-butyl hydroperoxide (tBHPO), isoascorbic acid (iAA), and ethylenediaminetetraacetic acid ferric-sodium salt (FeEDTA) was employed in emulsion polymerizations of methyl methacrylate (MMA) at high solids contents of 30 wt % in water. The system was stabilized

On-tip sub-micrometer Hall probes for magnetic microscopy prepared by AFM lithography

International Nuclear Information System (INIS)

Gregusova, D.; Martaus, J.; Fedor, J.; Kudela, R.; Kostic, I.; Cambel, V.

2009-01-01

We developed a technology of sub-micrometer Hall probes for future application in scanning hall probe microscopy (SHPM) and magnetic force microscopy (MFM). First, the Hall probes of ∼9-μm dimensions are prepared on the top of high-aspect-ratio GaAs pyramids with an InGaP/AlGaAs/GaAs active layer using wet-chemical etching and non-planar lithography. Then we show that the active area of planar Hall probes can be downsized to sub-micrometer dimensions by local anodic oxidation technique using an atomic force microscope. Such planar probes are tested and their noise and magnetic field sensitivity are evaluated. Finally, the two technologies are combined to fabricate sub-micrometer Hall probes on the top of high-aspect ratio mesa for future SHPM and MFM techniques.

The choice of homogenisation equipment affects lipid oxidation in emulsions

DEFF Research Database (Denmark)

Horn, Anna Frisenfeldt; Nielsen, Nina Skall; Jensen, Louise Helene Søgaard

2012-01-01

in emulsions has been shown to be affected by the emulsification conditions. The objective of this study was to investigate the influence of homogenisation equipment (microfluidizer vs. two-stage valve homogeniser) on lipid oxidation in 10% fish oil-in-water emulsions prepared with two different milk proteins....... Emulsions were prepared at pH 7 with similar droplet sizes. Results showed that the oxidative stability of emulsions prepared with sodium caseinate was not influenced by the type of homogeniser used. In contrast, the type of homogenisation equipment significantly influenced lipid oxidation when whey protein...

Formulation and characterization of a multiple emulsion containing 1% L-ascorbic acid

Directory of Open Access Journals (Sweden)

Naveed Akhtar

2010-04-01

Full Text Available The purpose of the study was to prepare a stable multiple emulsion containing a skin anti-aging agent and using paraffin oil. Vitamin C, was incorporated into the inner aqueous phase of water-in-oil-in-water (w/o/w multiple emulsion at a concentration of 1%. Multiple emulsion was prepared by two step method. Stability studies were performed at different accelerated conditions, i.e. 8 oC (in refrigerator, 25 oC (in oven, 40 oC (in oven, and 40 oC at 75% RH (in stability cabin for 28 days to predict the stability of formulations. Different parameters, namely pH, globule size, electrical conductivity and effect of centrifugation (simulating gravity were determined during stability studies. Data obtained was evaluated statistically using ANOVA two way analyses and LSD tests. Multiple emulsion formulated was found to be stable at lower temperatures (i.e. 8 and 25 oC for 28 days. No phase separation was observed in the samples during stability testing. It was found that there was no significant change (p > 0.05 in globule sizes in most of the samples kept at various conditions. Insignificant changes (p > 0.05 in both pH and conductivity values were determined for the samples kept at 8, 40, and 40 oC at 75% RH, throughout the study period. Further studies are needed to formulate more stable emulsions with other emulsifying agents.

Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils.

Science.gov (United States)

Meroni, Erika; Raikos, Vassilios

2018-04-01

The influence of carrier oil type on the chemical stability, antioxidant properties and bioaccessibility of lycopene in orange oil-in-water beverage emulsions was investigated. The emulsions were formulated with orange oil (A), which was partially (50%) replaced with tributyrin (B) or corn oil (C) because of their distinctively different fatty acid composition. The addition of corn oil enhanced the physical stability of the beverage during chilled storage by inhibiting Ostwald ripening. The formation of oxidation products was insignificant after storage for 28 days at 4 °C, regardless the type of added oil. Lycopene was more susceptible to chemical degradation in the presence of unsaturated, long chain triglycerides and the retention followed the order: A (87.94%), B (64.41%) and C (57.39%). Interestingly, bioaccessibility of lycopene was significantly lower for emulsions formulated with 50% corn oil as opposed to 100% orange oil as indicated by the simulated in vitro gastric digestion model. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of lipid viscosity and high-pressure homogenization on the physical stability of "Vitamin E" enriched emulsion.

Science.gov (United States)

Alayoubi, Alaadin; Abu-Fayyad, Ahmed; Rawas-Qalaji, Mutasem M; Sylvester, Paul W; Nazzal, Sami

2015-01-01

Recently there has been a growing interest in vitamin E for its potential use in cancer therapy. The objective of this work was therefore to formulate a physically stable parenteral lipid emulsion to deliver higher doses of vitamin E than commonly used in commercial products. Specifically, the objectives were to study the effects of homogenization pressure, number of homogenizing cycles, viscosity of the oil phase, and oil content on the physical stability of emulsions fortified with high doses of vitamin E (up to 20% by weight). This was done by the use of a 27-run, 4-factor, 3-level Box-Behnken statistical design. Viscosity, homogenization pressure, and number of cycles were found to have a significant effect on particle size, which ranged from 213 to 633 nm, and on the percentage of vitamin E remaining emulsified after storage, which ranged from 17 to 100%. Increasing oil content from 10 to 20% had insignificant effect on the responses. Based on the results it was concluded that stable vitamin E rich emulsions could be prepared by repeated homogenization at higher pressures and by lowering the viscosity of the oil phase, which could be adjusted by blending the viscous vitamin E with medium-chain triglycerides (MCT).

Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe

DEFF Research Database (Denmark)

Ghelichi, Sakhi; Sørensen, Ann-Dorit Moltke; García Moreno, Pedro Jesús

2017-01-01

Physical and oxidative stability of 5% (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe protein hydrolysate (CRPH) were examined. CRPH was obtained by enzymatic hydrolysis of discarded roe by using Alcalase 2.4 L for 30, 60, 90, and 120 min to yield different...

Water-in-oil emulsions results of formation studies and applicability to oil spill modelling

International Nuclear Information System (INIS)

Fingas, Merv; Fieldhouse, Ben; Mullin, Joe

1999-01-01

This paper summarises studies of water-in-oil emulsions, their stability, and modelling of their formation. Studies show that water-in-oil emulsions might be characterised into three categories (stable, mesostable and unstable). These categories were established by visual appearance, elasticity and viscosity difference. It was also shown that water content was not an important factor. A fourth category of water-in-oil exists, that of water entrainment, which is not an emulsion. Water-in-oil emulsions made from crude oils have different classes of stabilities as a result of the asphaltene and resin contents. The differences in the emulsion types are readily distinguished both by their rheological properties, and simply by appearance. The apparent viscosity of a stable emulsion at a shear rate of one reciprocal second, is at least three orders-of-magnitude greater than the starting oil. An unstable emulsion usually has a viscosity no more than one order-of-magnitude greater than that of the starting oil. A stable emulsion has a significant elasticity, whereas an unstable emulsion does not. Stable emulsions have sufficient asphaltenes (>∼7%) to establish films of these compounds around water droplets. Mesostable emulsions have insufficient asphaltenes to render them completely stable. Stability is achieved by visco-elastic retention of water and secondarily by the presence of asphaltene or resin films. Mesostable emulsions display apparent viscosities of about 80-600 times that of the starting oil and true viscosities of 20-200 times that of the starting oil. Mesostable emulsions have an asphaltene and resin content greater than 3%. Entrained water occurs when a viscous oil retains larger water droplets, but conditions are not suitable for the formation of an emulsion. Entrained water may have a viscosity that is similar or slightly greater (∼ 2-10 times) than the starting oil. It was found that emulsion formation occurs at a threshold energy, however this energy

Passive photonic alignment with submicrometer repeatability and accuracy

NARCIS (Netherlands)

Gurp, J.F.C.; Tichem, M; Staufer, U.; Zhao, J.

2013-01-01

In this paper, we report on passive alignment with submicrometer accuracy of two photonic chips on a silicon optical bench. An effective design principle to minimize the tolerance chain is presented and applied to a case study. The chips have been successfully manufactured and an experimental setup

Rheological properties of emulsions stabilized by green banana (Musa cavendishii pulp fitted by power law model

Directory of Open Access Journals (Sweden)

Dayane Rosalyn Izidoro

2009-12-01

Full Text Available In this work, the rheological behaviour of emulsions (mayonnaises stabilized by green banana pulp using the response surface methodology was studied. In addition, the emulsions stability was investigated. Five formulations were developed, according to design for constrained surfaces and mixtures, with the proportion, respectively: water/soy oil/green banana pulp: F1 (0.10/0.20/0.70, F2 (0.20/0.20/0.60, F3 (0.10/0.25/0.65, F4 (0.20/0.25/0.55 and F5 (0.15/0.225/0.625 .Emulsions rheological properties were performed with a rotational Haake Rheostress 600 rheometer and a cone and plate geometry sensor (60-mm diameter, 2º cone angle, using a gap distance of 1mm. The emulsions showed pseudoplastic behaviour and were adequately described by the Power Law model. The rheological responses were influenced by the difference in green banana pulp proportions and also by the temperatures (10 and 25ºC. The formulations with high pulp content (F1 and F3 presented higher shear stress and apparent viscosity. Response surface methodology, described by the quadratic model,showed that the consistency coefficient (K increased with the interaction between green banana pulp and soy oil concentration and the water fraction contributed to the flow behaviour index increase for all emulsions samples. Analysis of variance showed that the second-order model had not significant lack-of-fit and a significant F-value, indicating that quadratic model fitted well into the experimental data. The emulsions that presented better stability were the formulations F4 (0.20/0.25/0.55 and F5 (0.15/0.225/0.625.No presente trabalho, foi estudado o comportamento reológico de emulsões adicionadas de polpa de banana verde utilizando a metodologia de superfície de resposta e também foram investigadas a estabilidade das emulsões. Foram desenvolvidas cinco formulações, de acordo com o delineamento para superfícies limitadas e misturas, com as proporções respectivamente: água/óleo de

A Novel Submicron Emulsion System Loaded with Doxorubicin Overcome Multi-Drug Resistance in MCF-7/ADR Cells.

Science.gov (United States)

Zhou, W P; Hua, H Y; Sun, P C; Zhao, Y X

2015-01-01

The purpose of the present study was to develop the Solutol HS15-based doxorubicin submicron emulsion with good stability and overcoming multi-drug resistance. In this study, we prepared doxorubicin submicron emulsion, and examined the stability after autoclaving, the in vitro cytotoxic activity, the intracellular accumulation and apoptpsis of doxorubicin submicron emulsion in MCF-7/ADR cells. The physicochemical properties of doxorubicin submicron emulsion were not significantly affected after autoclaving. The doxorubicin submicron emulsion significantly increased the intracellular accumulation of doxorubicin submicron emulsion and enhanced cytotoxic activity and apoptotic effects of doxorubicin. These results may be correlated to doxorubicin submicron emulsion inhibitory effects on efflux pumps through the progressive release of intracellular free Solutol HS15 from doxorubicin submicron emulsion. Furthermore, these in vitro results suggest that the Solutol HS15-based submicron emulsion may be a potentially useful drug delivery system to circumvent multi-drug resistance of tumor cells.

W/O Emulsions in High Electric Fields as Studied by Means of Time Domain Dielectric Spectroscopy

Energy Technology Data Exchange (ETDEWEB)

Foerdedal, Harald

1995-11-01

Since oil and brine coexist in the oil reservoirs, the crude oil produced contains free and emulsified water. The type of emulsion formed, water-in-oil or vice versa, generally depends on the amounts of water and oil before mixing. However, the presence of stabilisers, which occur naturally in crude oil, is also of major importance. It is found that dielectric spectroscopy is an appropriate experimental technique for investigating water-in-oil emulsion. When the instrumentation is equipped with an external power supply, information about the coalescence process can be obtained when the critical electric field is approached. Two distinctly different behaviours are observed. In model emulsions stabilised by commercial liquid surfactants a decrease in the static permittivity is observed as the electric field is applied. On the other hand, model emulsions stabilised by indigenous surfactants extracted from crude oils show an increase in the static permittivity as they are exposed to the external electric field. A quantitative parameter is derived for the emulsion stability. The value of the critical electric field is found to be sensitive to changes in the interfacial conditions, and multivariate analysis proves to be suitable for obtaining information about the general trends of variables on the emulsion stability. The stability of emulsions depends on several parameters, such as the amount and properties of the phases, the properties of the stabiliser, etc. Multivariate analysis reveals what variables are most important in characterising the stability/instability of emulsions.

Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability.

Science.gov (United States)

Liu, Huihua; Wang, Bo; Barrow, Colin J; Adhikari, Benu

2014-01-15

The objectives of this study were to quantify the relationship between secondary structure of gelatin and its adsorption at the fish-oil/water interface and to quantify the implication of the adsorption on the dynamic interfacial tension (DST) and emulsion stability. The surface hydrophobicity of the gelatin solutions decreased when the pH increased from 4.0 to 6.0, while opposite tend was observed in the viscosity of the solution. The DST values decreased as the pH increased from 4.0 to 6.0, indicating that higher positive charges (measured trough zeta potential) in the gelatin solution tended to result in higher DST values. The adsorption kinetics of the gelatin solution was examined through the calculated diffusion coefficients (Deff). The addition of acid promoted the random coil and β-turn structures at the expense of α-helical structure. The addition of NaOH decreased the β-turn and increased the α-helix and random coil. The decrease in the random coil and triple helix structures in the gelatin solution resulted into increased Deff values. The highest diffusion coefficients, the highest emulsion stability and the lowest amount of random coil and triple helix structures were observed at pH=4.8. The lowest amount of random coil and triple helix structures in the interfacial protein layer correlated with the highest stability of the emulsion (highest ESI value). The lower amount of random coil and triple helix structures allowed higher coverage of the oil-water interface by relatively highly ordered secondary structure of gelatin. Copyright © 2013 Elsevier Ltd. All rights reserved.

Exploiting the pliability and lateral mobility of Pickering emulsion for enhanced vaccination

Science.gov (United States)

Xia, Yufei; Wu, Jie; Wei, Wei; Du, Yiqun; Wan, Tao; Ma, Xiaowei; An, Wenqi; Guo, Aiying; Miao, Chunyu; Yue, Hua; Li, Shuoguo; Cao, Xuetao; Su, Zhiguo; Ma, Guanghui

2018-02-01

A major challenge in vaccine formulations is the stimulation of both the humoral and cellular immune response for well-defined antigens with high efficacy and safety. Adjuvant research has focused on developing particulate carriers to model the sizes, shapes and compositions of microbes or diseased cells, but not antigen fluidity and pliability. Here, we develop Pickering emulsions--that is, particle-stabilized emulsions that retain the force-dependent deformability and lateral mobility of presented antigens while displaying high biosafety and antigen-loading capabilities. Compared with solid particles and conventional surfactant-stabilized emulsions, the optimized Pickering emulsions enhance the recruitment, antigen uptake and activation of antigen-presenting cells, potently stimulating both humoral and cellular adaptive responses, and thus increasing the survival of mice upon lethal challenge. The pliability and lateral mobility of antigen-loaded Pickering emulsions may provide a facile, effective, safe and broadly applicable strategy to enhance adaptive immunity against infections and diseases.

Enhanced fish oil-in-water emulsions enabled by rapeseed lecithins obtained under different processing conditions.

Science.gov (United States)

Li, Jingbo; Pedersen, Jacob Nedergaard; Anankanbil, Sampson; Guo, Zheng

2018-10-30

It is hypothesized that rapeseed lecithins may have different emulsifying and antioxidant properties in delivering fish oil compared to soy lecithin based on previous studies. The results showed that in vitro antioxidant activities of rapeseed lecithins were stronger than those of soy lecithin. Emulsions stabilized by rapeseed based lecithins and DATEM were stable over 3 months at 4 °C, whereas the creaming of emulsions containing soy lecithin started immediately after its preparation. Zeta-potential of rapeseed lecithins was higher than soy lecithin and DATEM, which partially contributed to the emulsion stability. Although the particle sizes of emulsions prepared by rapeseed lecithins increased after 14 days storage, no creaming was observed. Lipid oxidation as indicated by TBARS values suggested that DATEM was the most unfavorable, followed by soy lecithin. It is concluded that rapeseed lecithins are better than soy lecithin and DATEM in terms of emulsion stability and antioxidant capability, respectively. Copyright © 2018 Elsevier Ltd. All rights reserved.

Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies

Directory of Open Access Journals (Sweden)

Sean X. Liu

2017-05-01

Full Text Available In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found that the high content of starch and fiber in navy bean flour contributes to the increase in viscosity of the emulsions, at both room and refrigeration temperatures, as the proportion of navy bean flour in the blends increased. The steam jet-cooked emulsions with higher soybean content has better shelf life stability, smaller particle size, higher fat, lower starch, and lower viscosity, whereas the traditional kettle cooking method is better in reducing anti-nutritional components. No significant difference was found between the two cooking methods in terms of nutritional contents in the emulsions, such as protein, crude fat, and total starch. The traditional kettle cooking, with its longer cooking time, seems to reduce more trypsin inhibitor in the emulsions than those prepared with the steam jet-cooking. This exploratory study is the first to report soybean–navy bean beverage prototypes having desirable nutritional value and the potential for functional beverage market.

Redox-Initiated Poly(methyl methacrylate) Emulsion Polymerizations Stabilized with Block Copolymers Based on Methoxy-Poly(ethylene glycol), epsilon-Caprolactone, and Linoleic Acid

NARCIS (Netherlands)

Tan, Boonhua; Nabuurs, Tijs; Feijen, Jan; Grijpma, Dirk W.

2009-01-01

A redox initiating system, consisting of t-butyl hydroperoxide (tBHPO), isoascorbic acid (iAA), and ethylenediaminetetraacetic acid ferric-sodium salt (FeEDTA) was employed in emulsion polymerizations of methyl methacrylate (MMA) at high solids contents of 30 wt % in water. The system was stabilized

Properties of emulsions stabilised by sodium caseinate–chitosan complexes

NARCIS (Netherlands)

Zinoviadou, K.; Scholten, E.; Moschakis, T.; Biliaderis, C.G.

2012-01-01

Oil-in-water emulsions (10%, w/w, oil) were prepared at pH 5.7 by using electrostatically formed complexes of 0.5% (w/w) sodium caseinate (Na-CAS) and 0–0.6% (w/w) chitosan. Emulsions stabilized by complexes with increased levels of chitosan (>0.2% w/w) had a smaller average droplet size and

Influence of non-migratory metal-chelating active packaging film on food quality: impact on physical and chemical stability of emulsions.

Science.gov (United States)

Tian, Fang; Decker, Eric A; McClements, D Julian; Goddard, Julie M

2014-05-15

Previously, we developed a novel metal-chelating packaging film (PP-g-PAA) by grafting acrylic acid (AA) monomer from polypropylene (PP) film surface, and demonstrated its potential in controlling iron-promoted lipid oxidation. Herein, we further established the industrial practicality of this active film. Specifically, the influence of film surface area-to-product volume ratio (SA/V) and product pH on the application of the film was investigated using an oil-in-water emulsion system. The films equally inhibited lipid oxidation throughout the range of SA/V ratios tested (2-8 cm(2)/ml). PP-g-PAA films were most effective at pH 7.0, and the activity decreased with decreasing pH. The particle size examination of emulsions indicated no adverse influence from the active film on the stability of this emulsion system. FTIR analysis suggested a non-migratory nature of PP-g-PAA films. These results provide fundamental knowledge that will facilitate the application of this effective and economical active packaging film in the food industry. Copyright © 2013 Elsevier Ltd. All rights reserved.

Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion.

Science.gov (United States)

Chen, Jia-Feng; Guo, Jian; Zhang, Tao; Wan, Zhi-Li; Yang, Juan; Yang, Xiao-Quan

2018-04-25

Slowing the digestion of starch is one of the dominant concerns in the food industry. A colloidal structural modification strategy for solving this problem was proposed in this work. Due to thermodynamic incompatibility between two biopolymers, water/water emulsion of waxy corn starch (WCS) droplets dispersed in a continuous aqueous guar gum (GG) was prepared, and zein particles (ZPs), obtained by antisolvent precipitation and pectin modification, were used as stabilizer. As the ratio of zein to pectin in the particles was 1:1, their wetting properties in the two polysaccharides were similar, which made them accumulate at the interface and cover the WCS-rich droplets. The analysis of digestibility curves indicated that a rapid (rate constant k 1 : 0.145 min -1 ) and a slow phase ( k 2 : 0.022 min -1 ) existed during WCS digestion. However, only one slow phase ( k 2 : 0.019 min -1 ) was found in the WCS/GG emulsion, suggesting that this structure was effective in slowing starch digestion.

Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface

Directory of Open Access Journals (Sweden)

Johannes Kiefer

2016-04-01

Full Text Available Water-in-oil (w/o emulsions are of great interest in many areas of the life sciences, including food technology, bioprocess engineering, and pharmaceuticals. Such emulsions are complex multi-component systems and the molecular mechanisms which lead to a stable emulsion are yet to be fully understood. In this work, attenuated total reflection (ATR infrared (IR spectroscopy is applied to a series of w/o emulsions of an aqueous anthocyanin-rich bilberry extract dispersed in a medium chain triglyceride (MCT oil phase. The content of the emulsifier polyglycerin-polyricinoleat (PGPR has been varied systematically in order to investigate whether or not its concentration has an impact on the molecular stabilization mechanisms. The molecular stabilization is accessed by a careful analysis of the IR spectrum, where changes in the vibrational frequencies and signal strengths indicate alterations of the molecular environment at the water/oil interface. The results suggest that adding emulsifier in excess of 1% by weight does not lead to an enhanced stabilization of the emulsion.

The development of polyurethane modified bitumen emulsions for cold mix applications

OpenAIRE

Carrera Páez, Virginia; Cuadri Vega, Antonio Abad; García Morales, Moisés; Partal López, Pedro

2015-01-01

Bitumen emulsions stand for an alternative paving practice to the traditional hot-mix asphalts. In addition, modified bitumen emulsions show a better performance than unmodified ones. This work studies the feasibility of obtaining polyurethane modified bitumen emulsions, in which an isocyanate-functionalized polyol constitutes the bitumen modifier (in varying concentration from 1 to 4 wt.%). Storage stability and high in-service performance are evaluated by means of evolution of droplet size ...

Selective removal of erythromycin by magnetic imprinted polymers synthesized from chitosan-stabilized Pickering emulsion.

Science.gov (United States)

Ou, Hongxiang; Chen, Qunhui; Pan, Jianming; Zhang, Yunlei; Huang, Yong; Qi, Xueyong

2015-05-30

Magnetic imprinted polymers (MIPs) were synthesized by Pickering emulsion polymerization and used to adsorb erythromycin (ERY) from aqueous solution. The oil-in-water Pickering emulsion was stabilized by chitosan nanoparticles with hydrophobic Fe3O4 nanoparticles as magnetic carrier. The imprinting system was fabricated by radical polymerization with functional and crosslinked monomer in the oil phase. Batches of static and dynamic adsorption experiments were conducted to analyze the adsorption performance on ERY. Isotherm data of MIPs well fitted the Freundlich model (from 15 °C to 35 °C), which indicated heterogeneous adsorption for ERY. The ERY adsorption capacity of MIPs was about 52.32 μmol/g at 15 °C. The adsorption kinetics was well described by the pseudo-first-order model, which suggested that physical interactions were primarily responsible for ERY adsorption. The Thomas model used in the fixed-bed adsorption design provided a better fit to the experimental data. Meanwhile, ERY exhibited higher affinity during adsorption on the MIPs compared with the adsorption capacity of azithromycin and chloramphenicol. The MIPs also exhibited excellent regeneration capacity with only about 5.04% adsorption efficiency loss in at least three repeated adsorption-desorption cycles. Copyright © 2015 Elsevier B.V. All rights reserved.

Preparation of Pickering emulsions through interfacial adsorption by soft cyclodextrin nanogels

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Shintaro Kawano

2015-11-01

Full Text Available Background: Emulsions stabilized by colloidal particles are known as Pickering emulsions. To date, soft microgel particles as well as inorganic and organic particles have been utilized as Pickering emulsifiers. Although cyclodextrin (CD works as an attractive emulsion stabilizer through the formation of a CD–oil complex at the oil–water interface, a high concentration of CD is normally required. Our research focuses on an effective Pickering emulsifier based on a soft colloidal CD polymer (CD nanogel with a unique surface-active property.Results: CD nanogels were prepared by crosslinking heptakis(2,6-di-O-methyl-β-cyclodextrin with phenyl diisocyanate and subsequent immersion of the resulting polymer in water. A dynamic light scattering study shows that primary CD nanogels with 30–50 nm diameter assemble into larger CD nanogels with 120 nm diameter by an increase in the concentration of CD nanogel from 0.01 to 0.1 wt %. The CD nanogel has a surface-active property at the air–water interface, which reduces the surface tension of water. The CD nanogel works as an effective Pickering emulsion stabilizer even at a low concentration (0.1 wt %, forming stable oil-in-water emulsions through interfacial adsorption by the CD nanogels.Conclusion: Soft CD nanogel particles adsorb at the oil–water interface with an effective coverage by forming a strong interconnected network and form a stable Pickering emulsion. The adsorption property of CD nanogels on the droplet surface has great potential to become new microcapsule building blocks with porous surfaces. These microcapsules may act as stimuli-responsive nanocarriers and nanocontainers.

Physical stability of 20% lipid injectable emulsions via simulated syringe infusion: effects of glass vs plastic product packaging.

Science.gov (United States)

Driscoll, David F; Ling, Pei-Ra; Bistrian, Bruce R

2007-01-01

The United States Pharmacopeia (USP) has proposed large-globule-size limits to ensure the physical stability of lipid injectable emulsions, expressed as the percent fat >5 microm, or PFAT(5), not exceeding 0.05%. Visibly obvious phase separation as free oil has been shown to occur in some samples if PFAT(5) is >0.4%. We recently found that lipids, newly packaged in plastic (P), exceed the proposed USP limits and seem to produce less stable total nutrient admixtures compared with those made from conventional glass (G), which do meet proposed USP standards. We tested the possible stability differences between 20% lipid injectable emulsions in either P or G in a simulated neonatal syringe infusion study. Eighteen individual syringes were prepared from each 20% lipid injectable emulsion product (n = 36) and attached to a syringe pump set at an infusion rate of 0.5 mL/hour. The starting PFAT(5) levels were measured at time 0 and after 24 hours of infusion, using a laser-based light obscuration technique as described by the USP Chapter . The data were assessed by a 2-way analysis of variance (ANOVA) with Container (G vs P) and Time as the independent variables and PFAT as the dependent variable. At time 0, the starting PFAT(5) level for lipids packaged in G was 0.006% +/- 0.001% vs 0.162% +/- 0.026% for P, whereas at the end of the infusion they were 0.013% +/- 0.003% and 0.328% +/- 0.046%, respectively. Significant differences were noted overall between groups for Container, Time, and Container-Time interaction (all p emulsions packaged in newly introduced plastic containers exceed the proposed USP PFAT(5) limits and subsequently become significantly less stable during a simulated syringe-based infusion. Although modest growth (p = NS) in large-diameter fat globules was observed for the glass-based lipids, they remained within proposed USP globule size limits throughout the study. Glass-based lipids seem to be a more stable dosage form and potentially a safer way to

Jussara berry (Euterpe edulis M.) oil-in-water emulsions are highly stable: the role of natural antioxidants in the fruit oil.

Science.gov (United States)

Carvalho, Aline G A; Silva, Kelly A; Silva, Laís O; Costa, André M M; Akil, Emília; Coelho, Maria A Z; Torres, Alexandre G

2018-05-23

Antioxidants help prevent lipid oxidation, and therefore are critical to maintain sensory quality and chemical characteristics of edible oils. Jussara berry (Euterpe edulis M.) oil is a source of minor compounds with potential antioxidant activity. The aim of this work was to investigate the role of such compounds on the effectiveness to prevent or delay oxidation of oil present in oil-in-water emulsions, and how the emulsions physical stability would be affected. Jussara berry oil extracted by ethanol extraction, its stripped variations (partially stripped, highly stripped and highly stripped with added BHT), and expeller pressed oil were used to prepare oil-in-water emulsions. Jussara berry oils were analyzed before emulsions preparation to ensure its initial quality and composition, and oil-in-water emulsions were analyzed regarding their oxidative and physical stability. Ethanol extracted oil emulsion presented higher oxidative stability when compared to highly stripped oil emulsion with added synthetic antioxidant BHT (oxidative stability index 45% lower, after 60 days, and reached undetectable levels after 90 days). All emulsions maintained physically stable for up to 120 days of storage. Our results indicate that natural antioxidants in jussara berry oil protect emulsions from oxidation while keeping physical stability unchanged. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

Effect of castor oil emulsion eyedrops on tear film composition and stability.

Science.gov (United States)

Maïssa, Cécile; Guillon, Michel; Simmons, Peter; Vehige, Joseph

2010-04-01

An emulsion eyedrop containing castor oil has been shown to modify the tear film lipid layer and increase tear film stability. The primary objectives of this investigation were to measure the prevalence of castor oil in the tear fluid over time and quantify the effects on the lipid layer. A secondary objective was to quantify the initial effects on ocular symptomatology. The investigation was an open label pilot study on 5 normal and 10 dry eye subjects. A single eyedrop (Castor oil emulsion, Allergan) was instilled in each eye; the tear film appearance and composition were monitored for 4h via in vivo visualisation using the Tearscope and post in vivo tear samples analysis by HPLC. Combined results for both normal and dry eye subjects showed that castor oil was detected up to 4h after a single eyedrop instillation and associated with an increase in the level of tear film lipid. The relative amount of various lipid families was also changed. An increase in tear lipid layer thickness was significant up to one hour post-instillation for the symptomatic sub-population. The changes in tear film characteristics were associated with significantly lower symptoms up to four hours post-instillation for the symptomatic sub-population. This pilot investigation showed that castor oil eyedrops achieved a residence time of at least four hours post-instillation, producing a more stable tear film and an associated significant decrease in ocular symptoms over the entire follow-up period for the symptomatic subjects. 2009 British Contact Lens Association. Published by Elsevier Ltd. All rights reserved.

Transition from Spherical to Irregular Dispersed Phase in Water/Oil Emulsions

NARCIS (Netherlands)

Schmitt, M.; Limage, S.; Grigoriev, D.O.; Krägel, J.; Dutschk, Victoria; Vincent-Bonnieu, S.; Miller, R.; Antoni, M.

2014-01-01

Bulk properties of transparent and dilute water in paraffin oil emulsions stabilized with sodium dodecyl sulfate (SDS) are analyzed by optical scanning tomography. Each scanning shot of the considered emulsions has a precision of 1 mu m. The influence of aluminum oxide nanoparticles in the structure

Serum separation and structure of depletion- and bridging-flocculated emulsions: a comparison

NARCIS (Netherlands)

Blijdenstein, T.B.J.; Winden, van A.J.M.; Vliet, van T.; Aken, van G.A.

2004-01-01

Stability against demixing, rheology and microstructure of emulsions that were flocculated by depletion or bridging were compared. Flocculation by depletion and bridging was induced by addition of the polysaccharide carboxy-methylcellulose (CMC) to emulsions that were stabilised by ß-lactoglobulin

Nonaqueous Dispersion Formed by an Emulsion Solvent Evaporation Method Using Block-Random Copolymer Surfactant Synthesized by RAFT Polymerization.

Science.gov (United States)

Ezaki, Naofumi; Watanabe, Yoshifumi; Mori, Hideharu

2015-10-27

As surfactants for preparation of nonaqueous microcapsule dispersions by the emulsion solvent evaporation method, three copolymers composed of stearyl methacrylate (SMA) and glycidyl methacrylate (GMA) with different monomer sequences (i.e., random, block, and block-random) were synthesized by reversible addition-fragmentation chain transfer (RAFT) polymerization. Despite having the same comonomer composition, the copolymers exhibited different functionality as surfactants for creating emulsions with respective dispersed and continuous phases consisting of methanol and isoparaffin solvent. The optimal monomer sequence for the surfactant was determined based on the droplet sizes and the stabilities of the emulsions created using these copolymers. The block-random copolymer led to an emulsion with better stability than obtained using the random copolymer and a smaller droplet size than achieved with the block copolymer. Modification of the epoxy group of the GMA unit by diethanolamine (DEA) further decreased the droplet size, leading to higher stability of the emulsion. The DEA-modified block-random copolymer gave rise to nonaqueous microcapsule dispersions after evaporation of methanol from the emulsions containing colored dyes in their dispersed phases. These dispersions exhibited high stability, and the particle sizes were small enough for application to the inkjet printing process.

Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions.

Science.gov (United States)

Celus, Miete; Salvia-Trujillo, Laura; Kyomugasho, Clare; Maes, Ine; Van Loey, Ann M; Grauwet, Tara; Hendrickx, Marc E

2018-02-15

The present work explored the lipid antioxidant capacity of citrus pectin addition to 5%(w/v) linseed/sunflower oil emulsions stabilized with 0.5%(w/v) Tween 80, as affected by pectin molecular characteristics. The peroxide formation in the emulsions, containing tailored pectin structures, was studied during two weeks of storage at 35°C. Low demethylesterified pectin (≤33%) exhibited a higher antioxidant capacity than high demethylesterified pectin (≥58%), probably due to its higher chelating capacity of pro-oxidative metal ions (Fe 2+ ), whereas the distribution pattern of methylesters along the pectin chain only slightly affected the antioxidant capacity. Nevertheless, pectin addition to the emulsions caused emulsion destabilization probably due to depletion or bridging effect, independent of the pectin structural characteristics. These results evidence the potential of structurally modified citrus pectin as a natural antioxidant in emulsions. However, optimal conditions for emulsion stability should be carefully selected. Copyright © 2017 Elsevier Ltd. All rights reserved.

Multilayer emulsions as a strategy for linseed oil and α-lipoic acid micro-encapsulation: study on preparation and in vitro characterization.

Science.gov (United States)

Huang, Juan; Wang, Qiang; Li, Tong; Xia, Nan; Xia, Qiang

2018-01-04

Linseed oil and α-lipoic acid are bioactive ingredients, which play an important role in human nutrition and health. However, their application in functional foods is limited because of their instabilities and poor solubilities in hydrophilic matrices. Multilayer emulsions are particularly useful to protect encapsulated bioactive ingredients. The aim of this study was to fabricate multilayer emulsions by a high-pressure homogenization method to encapsulate linseed oil and α-lipoic acid simultaneously. Tween 20 and lecithin were used as surfactants to stabilize the oil droplets of primary emulsions. Multilayer emulsions were produced by using an electrostatic layer-by-layer deposition process of lecithin-chitosan membranes. Thermal treatment exhibited that chitosan encapsulation could improve the thermal stability of primary emulsions. During in vitro digestion, it was found that chitosan encapsulation had little effect on the lipolysis of linseed oil and bioaccessibility of α-lipoic acid. The oxidation stability of linseed oil in multilayer emulsions was improved effectively by chitosan encapsulation and α-lipoic acid. Chitosan encapsulation could inhibit the degradation of α-lipoic acid. A physical stability study indicated that multilayer emulsions had good centrifugal, dilution and storage stabilities. Multilayer emulsion is an effective delivery system to incorporate linseed oil and α-lipoic acid into functional foods and beverages. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Functionalities of chitosan conjugated with stearic acid and gallic acid and application of the modified chitosan in stabilizing labile aroma compounds in an oil-in-water emulsion.

Science.gov (United States)

Yang, Tsung-Shi; Liu, Tai-Ti; Lin, I-Hwa

2017-08-01

The aims of this research were to conjugate chitosan (CT) with stearic acid (SA) and gallic acid (GA), and apply the modified chitosan to stabilize labile aroma compounds such as allyl isothiocyanate (AITC) and limonene in oil-in-water emulsions. Generally, the antioxidant activity of CT-SA-GA increased as the GA content in the conjugate increased. In most assays, GA had a lower IC 50 value than that of CT-SA-GA; however, CT-SA-GA exhibited better performance than GA in the Fe 2+ -chelating activity. In accelerated tests (heating or illumination) for evaluating the chemical stability of AITC and limonene during storage, CT-SA and CT-SA-GA were used to prepare AITC and limonene O/W emulsions, respectively. Tween 80 and Span 80 (T-S-80), an emulsifier mixture, were used as a control in both emulsions for comparison. The results show that CT-SA or CT-SA-GA could protect AITC or limonene from degradation or oxidation more effectively than T-S-80. Copyright © 2017 Elsevier Ltd. All rights reserved.

Hygroscopic growth of sub-micrometer and one-micrometer aerosol particles measured during ACE-Asia

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A. Massling

2007-06-01

Full Text Available Hygroscopic properties of aerosol particles in the sub-micrometer and one-micrometer size ranges were measured during the ACE-Asia study (Aerosol Characterization Experiment-Asia in spring 2001. The measurements took place off the coasts of Japan, Korea, and China. All instruments contributing to this study were deployed in a container on the forward deck of the NOAA Research Vessel Ronald H. Brown. Air masses with primarily marine influence and air masses from the Asian continent affected by both anthropogenic sources and by the transport of desert dust aerosol were encountered during the cruise.

Results showed very different hygroscopic behavior in the sub-micrometer size range compared to the one-micrometer size range. In general, for all continentally influenced air masses, the one-micrometer particle population was characterized by two different particle groups – a nearly hydrophobic fraction with growth factors around 1.0 representative of dust particles and a sea salt fraction with hygroscopic growth factors around 2.0. The number fraction of dust particles was generally about 60% independent of long-range air mass origin.

For sub-micrometer particles, a dominant, more hygroscopic particle fraction with growth factors between 1.5 and 1.9 (depending on dry particle size consistent with ammonium sulfate or non-neutralized sulfates as major component was always found. In marine air masses and for larger sizes within the sub-micrometer range (Dp=250 and 350 nm, a sea salt fraction with growth factors between 2.0 and 2.1 was also observed. For all other air masses, the more hygroscopic particle fraction in the sub-micrometer size range was mostly accompanied by a less hygroscopic particle fraction with growth factors between 1.20 and 1.55 depending on both the continental sources and the dry particle size. Number fractions of this particle group varied between 4 and 39% depending on dry particle size and air mass

Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals.

Science.gov (United States)

Bai, Long; Xiang, Wenchao; Huan, Siqi; Rojas, Orlando J

2018-05-14

We report on high-internal-phase, oil-in-water Pickering emulsions that are stable against coalescence during storage. Viscous, edible oil (sunflower) was emulsified by combining naturally derived cellulose nanocrystals (CNCs) and a food-grade, biobased cationic surfactant obtained from lauric acid and L-arginine (ethyl lauroyl arginate, LAE). The interactions between CNC and LAE were elucidated by isothermal titration calorimetry (ITC) and supplementary techniques. LAE adsorption on CNC surfaces and its effect on nanoparticle electrostatic stabilization, aggregation state, and emulsifying ability was studied and related to the properties of resultant oil-in-water emulsions. Pickering systems with tunable droplet diameter and stability against oil coalescence during long-term storage were controllably achieved depending on LAE loading. The underlying stabilization mechanism was found to depend on the type of complex formed, the LAE structures adsorbed on the cellulose nanoparticles (as unimer or as adsorbed admicelles), the presence of free LAE in the aqueous phase, and the equivalent alkane number of the oil phase (sunflower and dodecane oils were compared). The results extend the potential of CNC in the formulation of high-quality and edible Pickering emulsions. The functional properties imparted by LAE, a highly effective molecule against food pathogens and spoilage organisms, open new opportunities in food, cosmetics, and pharmaceutical applications, where the presence of CNC plays a critical role in achieving synergistic effects with LAE.

Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions

DEFF Research Database (Denmark)

Frankel, E.N.; Satue-Gracia, T.; Meyer, Anne Boye Strunge

2002-01-01

from algae are unusually stable to oxidation, Addition of ethylenediaminetetraacetic acid (EDTA) prevented oxidation of both fish and algal oil emulsions without added iron and at low iron:EDTA molar concentrations. EDTA, however, promoted the oxidation of the corresponding emulsions that contained...... high iron:EDTA ratios. Therefore, to be effective as a metal chelator, EDTA must be added at molar concentrations higher than that of iron to inhibit oxidation of foods containing long-chain PUFA from either fish or algae and fortified with iron.......The oxidative stability of long-chain polyunsaturated fatty acid (PUFA) and docosahexaenoic acid (DHA)-containing fish and algae oils varies widely according to their fatty acid composition, the physical and colloidal states of the lipids, the contents of tocopherols and other antioxidants...

Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation.

Science.gov (United States)

Rampon, V; Genot, C; Riaublanc, A; Anton, M; Axelos, M A V; McClements, D J

2003-04-23

Measurement of the intensity (I(MAX)) and/or wavelength (lambda(MAX)) of the maximum in the tryptophan (TRP) emission spectrum using front-face fluorescence spectroscopy (FFFS) can be used to provide information about the molecular environment of proteins in nondiluted emulsions. Many protein-stabilized emulsions in the food industry are flocculated, and therefore, we examined the influence of droplet flocculation on FFFS. Stock oil-in-water emulsions stabilized by bovine serum albumin were prepared by high-pressure valve homogenization (30 wt % n-hexadecane, 0.35 wt % BSA, pH 7). These emulsions were used to create model systems with different degrees of droplet flocculation, either by changing the pH, adding surfactant, or adding xanthan. Emulsions (21 wt % n-hexadecane, 0.22 wt % BSA) with different pH (5 and 7) and molar ratios of Tween 20 to BSA (R = 0-131) were prepared by dilution of the stock emulsion. As the surfactant concentration was increased, the protein was displaced from the droplet surfaces, which caused an increase in both I(MAX) and lambda(MAX), because of the change in TRP environment. The dependence of I(MAX) and lambda(MAX) on surfactant concentration followed a similar pattern in emulsions that were initially flocculated (pH 5) and nonflocculated (pH 7). Relatively small changes in FFFS emission spectra were observed in emulsions (21 wt % n-hexadecane, 0.22 wt % BSA, pH 7) with different levels of depletion flocculation induced by adding xanthan. These results suggested that droplet flocculation did not have a major impact on FFFS. This study shows that FFFS is a powerful technique for nondestructively providing information about the molecular environment of proteins in concentrated and flocculated protein-stabilized emulsions. Nevertheless, in general the suitability of the technique may also depend on protein type and the nature of the physicochemical matrix surrounding the proteins.

Electric field induced instabilities in free emulsion films

Energy Technology Data Exchange (ETDEWEB)

Tchoukov, P.; Dabros, T. [Natural Resources Canada, Devon, AB (Canada); Mostowfi, F. [Schlumberger DBR Technology Center, Edmonton, AB (Canada); Panchev, N. [Champion Technologies Inc., Houston, TX (United States); Czarnecki, J. [Alberta Univ., Edmonton, AB (Canada). Dept. of Chemical and Materials Engineering

2009-07-01

This presentation reported on a study that investigated the mechanism of electric field-induced breakdown of free emulsion films. Instability patterns were observed on the plane of a water-oil-water film following electric polarization. The length-scales of the instabilities were measured by analyzing images immediately after applying the electric field. Linear stability analysis was used to calculate the theoretical dominant wavelengths. The calculated values were found to be in good agreement with measured values. The films were formed in a thin film apparatus modified so that the oil film separated 2 aqueous phase compartments, each in contact with a platinum electrode. This enabled the measurement of disjoining pressure while applying the electric field to the film. It was concluded that breakdown of thin films induced by electric field has many applications, including electrostatic de-emulsification/desalination of crude oil and emulsion stability measurements. It was concluded that electroporation and dielectric breakdown may be responsible for electric field-induced breakdown. This study also presented evidence of an increase in electric field-induced instabilities in emulsion films resulting in rupture. tabs., figs.

STABILITY OF EMULSIFIER-FREE EMULSION COPOLYMERIZATION OF METHYL METHACRYLATE/ BUTYL ACRYLATE/SODIUM MONO(ETHYL POLYOXYETHYLENE) MALEATE

Institute of Scientific and Technical Information of China (English)

Mao-gen Zhang; Zhi-xue Weng; Zhi-ming Huang; Zu-ren Pan

1999-01-01

A series of new water-soluble bifunctional comonomers having both carboxyl and alkyl polyoxyethylene groups, such as sodium mono(ethyl polyoxyethylene) maleate (ZE series) with various molecular weights of polyoxyethylene ethyl ether, were synthesized and characterized. The effects of the structural factor, the amount and feeding mode of the comonomers, the initiator concentration and polymerization temperature on the stability of emulsifier-free emulsion copolymerization of methyl methacrylate (MMA) and butyl acrylate (BA) in the presence of a small amount of ZE with potassium persulfate as initiator were investigated. Stable, almost monodispersed MMA/BA/ZE emulsifier-free latex particles were prepared.

Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fat.

Science.gov (United States)

Krishnan, K R; Sharma, N

1990-01-01

Ready-to-eat emulsion-type buffalo meat sausages were developed by using a combination of 80% meat components with 20% pork back fat. The meat components were constituted of 70 parts buffalo skeletal meat and 30 parts offal meat (rumen meat and heart meat in equal proportions). The emulsion stability, cooking losses of emulsions and sausages, composition of cooked sausages, eating quality of sausages and the microscopic characteristics of the raw emulsion and cooked sausages were studied. The light microscope micrograph of the raw emulsion showed uniformly well distributed fat globules embedded in a dense protein gel. The cooked emulsion also showed uniformly sized fat globules well distributed in a fine, compact, coagulated protein gel, which retained their original spherical shape. Good quality emulsion-type sausages could be produced having a high emulsion stability (0·87 ± 0·07 ml fat release/100 g emulsion); a low emulsion cooking loss (9·60 ± 0·60%) and a low sausage cooking loss (8·83 ± 0·48%). The overall acceptability of sausages was also high. Copyright © 1990. Published by Elsevier Ltd.

POTENTIAL APPLICATION OF ROSELLE EXTRACT IN FUNCTIONAL FOOD EMULSIONS [Aplikasi Ekstrak Rosela sebagai Pengemulsi pada Sistem Emulsi Pangan Fungsional

Directory of Open Access Journals (Sweden)

M. Zul Helmi Rozaini2

2013-06-01

Full Text Available This research was undertaken to investigate the effect of Roselle (Hibiscus sabdariffa. L extract on the physical properties and stability of extra virgin olive oil emulsions. Four different emulsions were prepared with methanolic Roselle extract (0.01 and 0.02% and 0.02% BHT (commercial antioxidant as well as without the extract/ antioxidant (control. The physical properties were studied in terms of pH, droplet size distribution, microstructure, viscosity and stability towards phase separation and lipid oxidation (under accelerated oxidation at 60°C for 10 days. The emulsions with Roselle extract was found to exhibit lower polydispersity and more uniform droplet size as compared to control and BHT emulsions. The highest viscosity was observed for the emulsion with 0.02%. The BHT emulsion was the most unstable towards phase separation after 15 days of storage at 5°C. A protective effect of Roselle extract against lipid oxidation in the emulsions was clearly observed at 0, 2, 8 and 10 days of accelerated storage (at 60°C with considerably low total oxidation values (5.4 to 13. All emulsions showed insignificant deterioration with peroxide value < 20 meq/kg after oxidation period. This study provided important preliminary data on possibility of applying Roselle extract (which is known to content a significant amount of bioactive compounds in producing functional food emulsions with acceptable properties and stability.

Model system evaluation of the effects of pea and pH on the emulsion properties of beef

OpenAIRE

Kurt, Ş.; Ceylan, H. G.

2018-01-01

The effects of dried ground pea (0 - 1%) and pH (4.80 - 7.20) on the emulsion properties of beef were investigated using the model system. The study was designed according to the central composite rotatable design using the Response Surface Methodology. Pea had significant effects on emulsion activity and stability. The effects of pH on emulsion capacity, stability, activity, density, viscosity and apparent yield stress were significant. In addition, the interaction of both factors (pea and p...

Submicron Emulsions and Their Applications in Oral Delivery.

Science.gov (United States)

Mundada, Veenu; Patel, Mitali; Sawant, Krutika

2016-01-01

A "submicron emulsion" is an isotropic mixture of drug, lipids, and surfactants, usually with hydrophilic cosolvents and with droplet diameters ranging from 10 to 500 nm. Submicron emulsions are of increasing interest in medicine due to their kinetic stability, high solubilizing capacity, and tiny globule size. Because of these properties, they have been applied in various fields, such as personal care, cosmetics, health care, pharmaceuticals, and agrochemicals. Submicron emulsions are by far the most advanced nanoparticulate systems for the systemic delivery of biologically active agents for controlled drug delivery and targeting. They are designed mainly for pharmaceutical formulations suitable for various routes of administration like parenteral, ocular, transdermal, and oral. This review article describes the marked potential of submicron emulsions for oral drug delivery owing to their numerous advantages like reduced first pass metabolism, inhibition of P-glycoprotein efflux system, and enhanced absorption via intestinal lymphatic pathway. To overcome the limitations of liquid dosage forms, submicron emulsions can be formulated into solid dosage forms such as solid self-emulsifying systems. This article covers various types of submicron emulsions like microemulsion, nanoemulsion, and self-emulsifying drug delivery system (SEDDS), and their potential pharmaceutical applications in oral delivery with emphasis on their advantages, limitations, and advancements.

Efficiency and protective effect of encapsulation of milk immunoglobulin G in multiple emulsion.

Science.gov (United States)

Chen, C C; Tu, Y Y; Chang, H M

1999-02-01

Milk immunoglobulin G (IgG), separated with protein G affinity chromatography, and IgG in colostral whey were encapsulated by 0.5% (w/v) of Tween 80, sucrose stearate, or soy protein, which were used as secondary emulsifiers in the water in oil in water type multiple emulsion. The residual contents of separated IgG and IgG in colostral whey, ranging from 58.7 to 49.7% and from 13.2 to 21.3%, respectively, in the inner water phase (water phase surrounded by oil phase) with emulsifiers were determined by ELISA. However, the emulsion stability decreased after 24 h, and the residual IgG content in the inner water phase was lowered. Encapsulation of IgG in the multiple emulsion increased the stability of separated IgG against acid (pH 2.0) and alkali (pH 12.0) by 21-56% and 33-62%, respectively, depending on the emulsifier used. Moreover, multiple emulsion also provided a remarkable protective effect on separated IgG stability against proteases. The residual contents of separated IgG in multiple emulsion, using Tween 80 as secondary emulsifier, incubated for 2 h with pepsin (pH 2.0) and trypsin and chymotrypsin (pH 7.6) (enzyme/substrate = 1/20) were 35.4, 72.5, and 82.3%, whereas those of separated IgG in enzyme solution were only 7.2, 33. 1, and 35.2%, respectively. However, the separated IgG loss during the preparation of multiple emulsion was almost 41-50%.

Electrospun composite matrices of poly(ε-caprolactone)-montmorillonite made using tenside free Pickering emulsions

International Nuclear Information System (INIS)

Samanta, Archana; Takkar, Sonam; Kulshreshtha, Ritu; Nandan, Bhanu; Srivastava, Rajiv K.

2016-01-01

The production of composite electrospun matrices of poly(ε-caprolactone) (PCL) using an emulsifier-free emulsion, made with minimal organic solvent, as precursor is reported. Pickering emulsions of PCL were prepared using modified montmorillonite (MMT) clay as the stabilizer. Hydrophobic tallow group of the modified MMT clay resulted in analogous interaction of clay with oil and aqueous phase and its adsorption at the interface to provide stability to the resultant emulsion. Composite fibrous matrices of PCL and MMT were produced using electrospinning under controlled conditions. The fiber fineness was found to alter with PCL concentration and volume fraction of the aqueous and oil phases. A higher tensile strength and modulus was obtained with inclusion of MMT in PCL electrospun matrix in comparison to a matrix made using neat PCL. The presence of clay in the fibrous matrix did not change the cell proliferation efficiency in comparison to neat PCL matrix. Composite fibrous matrices of PCL/MMT bearing enhanced tensile properties may find applications in areas other than tissue engineering for example food packaging and filtration. - Highlights: • Tenside free, clay stabilized Pickering emulsion of PCL is made with minimal organic solvent. • Organic–inorganic composite fibrous matrices were produced via emulsion electrospinning. • Fiber fineness was efficiently controlled by variation in emulsion formulation. • Fibrous matrices of high tensile strength and modulus were obtained in comparison to neat PCL matrix. • PCL/clay matrices showed effective cell proliferation as a neat PCL matrix.

Electrospun composite matrices of poly(ε-caprolactone)-montmorillonite made using tenside free Pickering emulsions

Energy Technology Data Exchange (ETDEWEB)

Samanta, Archana [Department of Textile Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 (India); Takkar, Sonam; Kulshreshtha, Ritu [Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 (India); Nandan, Bhanu [Department of Textile Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 (India); Srivastava, Rajiv K., E-mail: rajiv@textile.iitd.ac.in [Department of Textile Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 (India)

2016-12-01

The production of composite electrospun matrices of poly(ε-caprolactone) (PCL) using an emulsifier-free emulsion, made with minimal organic solvent, as precursor is reported. Pickering emulsions of PCL were prepared using modified montmorillonite (MMT) clay as the stabilizer. Hydrophobic tallow group of the modified MMT clay resulted in analogous interaction of clay with oil and aqueous phase and its adsorption at the interface to provide stability to the resultant emulsion. Composite fibrous matrices of PCL and MMT were produced using electrospinning under controlled conditions. The fiber fineness was found to alter with PCL concentration and volume fraction of the aqueous and oil phases. A higher tensile strength and modulus was obtained with inclusion of MMT in PCL electrospun matrix in comparison to a matrix made using neat PCL. The presence of clay in the fibrous matrix did not change the cell proliferation efficiency in comparison to neat PCL matrix. Composite fibrous matrices of PCL/MMT bearing enhanced tensile properties may find applications in areas other than tissue engineering for example food packaging and filtration. - Highlights: • Tenside free, clay stabilized Pickering emulsion of PCL is made with minimal organic solvent. • Organic–inorganic composite fibrous matrices were produced via emulsion electrospinning. • Fiber fineness was efficiently controlled by variation in emulsion formulation. • Fibrous matrices of high tensile strength and modulus were obtained in comparison to neat PCL matrix. • PCL/clay matrices showed effective cell proliferation as a neat PCL matrix.

Relativistic nuclear photographic emulsion for multilayer piles

International Nuclear Information System (INIS)

Bogomolov, K.S.; Romanovskaya, K.M.; Razorenova, I.F.

1975-01-01

Nuclear photoemulsion layers having a high sensitivity to relativistic singly charged particles, a high sensitivity stability, time stability of the latent image, as well as a high constancy of the emulsion thickness within the limits of the layer, were developed and fabricated for a large nuclear photoemulsion stack that was exposed in space during the experiments carried out on the artificial earth satellite ''Intercosmos-6''

Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion.

Science.gov (United States)

Aditya, N P; Aditya, Sheetal; Yang, Hanjoo; Kim, Hye Won; Park, Sung Ook; Ko, Sanghoon

2015-04-15

Curcumin and catechin are naturally occurring phytochemicals with extreme sensitivity to oxidation and low bioavailability. We fabricated a water-in-oil-in-water (W/O/W) double emulsion encapsulating hydrophilic catechin and hydrophobic curcumin simultaneously. The co-loaded emulsion was fabricated using a two-step emulsification method, and its physicochemical properties were characterised. Volume-weighted mean size (d43) of emulsion droplets was ≈3.88 μm for blank emulsions, whereas it decreased to ≈2.8-3.0 μm for curcumin and/or catechin-loaded emulsions, which was attributed to their capacity to act as emulsifiers. High entrapment efficiency was observed for curcumin and/or catechin-loaded emulsions (88-97%). Encapsulation of catechin and curcumin within an emulsion increased their stability significantly in simulated gastrointestinal fluid, which resulted in a four-fold augmentation in their bioaccessibility compared to that of freely suspended curcumin and catechin solutions. Co-loading of curcumin and catechin did not have adverse effects on either compound's stability or bioaccessibility. Copyright © 2014 Elsevier Ltd. All rights reserved.

Interfacial rheology of model particles at liquid interfaces and its relation to (bicontinuous) Pickering emulsions

Science.gov (United States)

Thijssen, J. H. J.; Vermant, J.

2018-01-01

Interface-dominated materials are commonly encountered in both science and technology, and typical examples include foams and emulsions. Conventionally stabilised by surfactants, emulsions can also be stabilised by micron-sized particles. These so-called Pickering-Ramsden (PR) emulsions have received substantial interest, as they are model arrested systems, rather ubiquitous in industry and promising templates for advanced materials. The mechanical properties of the particle-laden liquid-liquid interface, probed via interfacial rheology, have been shown to play an important role in the formation and stability of PR emulsions. However, the morphological processes which control the formation of emulsions and foams in mixing devices, such as deformation, break-up, and coalescence, are complex and diverse, making it difficult to identify the precise role of the interfacial rheological properties. Interestingly, the role of interfacial rheology in the stability of bicontinuous PR emulsions (bijels) has been virtually unexplored, even though the phase separation process which leads to the formation of these systems is relatively simple and the interfacial deformation processes can be better conceptualised. Hence, the aims of this topical review are twofold. First, we review the existing literature on the interfacial rheology of particle-laden liquid interfaces in rheometrical flows, focussing mainly on model latex suspensions consisting of polystyrene particles carrying sulfate groups, which have been most extensively studied to date. The goal of this part of the review is to identify the generic features of the rheology of such systems. Secondly, we will discuss the relevance of these results to the formation and stability of PR emulsions and bijels.

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking.

Science.gov (United States)

Jongberg, Sisse; Terkelsen, Linda de S; Miklos, Rikke; Lund, Marianne N

2015-02-01

The dose-dependent effects of green tea extract (100, 500, or 1500ppm) on the textural and oxidative stability of meat emulsions were investigated, and compared to a control meat emulsion without extract. All levels of green tea extract inhibited formation of TBARS as a measure for lipid oxidation. Overall protein thiol oxidation and myosin heavy chain (MHC) cross-linking were inhibited by 100ppm green tea extract without jeopardizing the textural stability, while increasing concentrations of extract resulted in reduced thiol concentration and elevated levels of non-reducible protein modifications. Addition of 1500ppm green tea extract was found to modify MHC as evaluated by SDS-PAGE combining both protein staining and specific thiol staining, indicating that protein modifications generated through reactions of green tea phenolic compounds with protein thiols, disrupted the meat emulsion properties leading to reduced water holding capacity and textural stability. Hence, a low dose of green tea extract preserves both the textural and the oxidative stability of the meat proteins. Copyright © 2014 Elsevier Ltd. All rights reserved.

Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology.

Science.gov (United States)

Munk, M B; Larsen, F H; van den Berg, F W J; Knudsen, J C; Andersen, M L

2014-07-29

Low-molecular-weight (LMW) emulsifiers are used to promote controlled destabilization in many dairy-type emulsions in order to obtain stable foams in whippable products. The relation between fat globule aggregation induced by three LMW emulsifiers, lactic acid ester of monoglyceride (LACTEM), saturated monoglyceride (GMS), and unsaturated monoglyceride (GMU) and their effect on interfacial protein displacement was investigated. It was found that protein displacement by LMW emulsifiers was not necessary for fat globule aggregation in emulsions, and conversely fat globule aggregation was not necessarily accompanied by protein displacement. The three LMW emulsifiers had very different effects on emulsions. LACTEM induced shear instability of emulsions, which was accompanied by protein displacement. High stability was characteristic for emulsions with GMS where protein was displaced from the interface. Emulsions containing GMU were semisolid, but only low concentrations of protein were detected in the separated serum phase. The effects of LACTEM, GMS, and GMU may be explained by three different mechanisms involving formation of interfacial α-gel, pickering stabilization and increased exposure of bound casein to the water phase. The latter may facilitate partial coalescence. Stabilizing hydrocolloids did not have any effect on the LMW emulsifiers' ability to induce protein displacement.

Thiolated alkyl-modified carbomers: Novel excipients for mucoadhesive emulsions.

Science.gov (United States)

Bonengel, Sonja; Hauptstein, Sabine; Leonaviciute, Gintare; Griessinger, Julia; Bernkop-Schnürch, Andreas

2015-07-30

The aim of this study was the design and evaluation of mucoadhesive emulsifying polymeric excipients. Three thiol bearing ligands with increasing pKa values of their sulfhydryl group, namely 4-aminothiophenol (pKa=6.86), l-cysteine (pKa=8.4) and d/l-homocysteine (pKa=10.0) were coupled to the polymeric backbone of alkyl-modified carbomer (PA1030). Resulting conjugates displayed 818.5μmol 4-aminothiophenol, 698.5μmol cysteine and 651.5μmol homocysteine per gram polymer and were evaluated regarding the reactivity of thiol groups, emulsifying and mucoadhesive properties. In general, the synthesized conjugates showed a pH dependent reactivity, whereby the fastest oxidation occurred in PA1030-cysteine, as almost no free thiol groups could be detected after 120min. Emulsification of medium chain triglycerides was feasible with all synthesized conjugates leading to oil-in-water-emulsions. Emulsions with PA1030-cysteine displayed the highest stability and the smallest droplet size among the tested formulations. Oxidation and consequently cross-linking of the thiomers prior to the emulsification process led to an overall decreased emulsion stability. Evaluating mucosal residence time of thiomer emulsions on porcine buccal mucosa, a 9.2-fold higher amount of formulation based on PA1030-cysteine remained on the mucosal tissue within 3h compared to the unmodified polymer. According to these results, the highest reactive ligand l-cysteine seems to be most promising in order to obtain thiolated polymers for the preparation of mucoadhesive o/w-emulsions. Copyright © 2015 Elsevier B.V. All rights reserved.

Biodistribution of emulsions stabilized with phosphatidylcholine-surfactant mixtures for neutron-capture therapy

International Nuclear Information System (INIS)

Hirano, Kaoru; Miyamaoto, Masahito; Ichikawa, Hideki; Fukumori, Yoshinobu

1999-01-01

Here was conducted on a manufacturing pharmaceutical investigation to practise tumor accumulation of a sensitizer due to its body circulation. As blood vessel call wall of a newly formed tumorous vessel has a structure with high permeability, a particle with diameter of less than 100 nm can be emitted out of the blood vessel, and, as a result, it was well known that these super fine particles with high residual capacity in blood showed high accumulation and residual capacity in a tumorous texture. therefore, an emulsion pharmaceuticals with a diameter of less than 100 nm and modified at its surface with hydrophobic polymer to increase its residual capacity was prepared to investigate biodistribution by using tumor carrying animals. To a tracer of the emulsion, a hydrophobic derivative gadopentetic acid was used. As a result, it was found that the presently developed in-blood residual emulsion has possibility to become a career to transfer a sensitizer into tumor through body circulation. (G.K.)

Emulsion Liquid Membrane Technology in Organic Acid Purification

International Nuclear Information System (INIS)

Norela Jusoh; Norasikin Othman; Nur Alina Nasruddin

2016-01-01

Emulsion Liquid Membrane (ELM) process have shown a great potential in wide application of industrial separations such as in removal of many chemicals, organic compounds, metal ions, pollutants and biomolecules. This system promote many advantages including simple operation, high selectivity, low energy requirement, and single stage extraction and stripping process. One potential application of ELM is in the purification of succinic acid from fermentation broth. This study outline steps for developing emulsion liquid membrane process in purification of succinic acid. The steps include liquid membrane formulation, ELM stability and ELM extraction of succinic acid. Several carrier, diluent and stripping agent was screened to find appropriate membrane formulation. After that, ELM stability was investigated to enhance the recovery of succinic acid. Finally, the performance of ELM was evaluated in the extraction process. Results show that formulated liquid membrane using Amberlite LA2 as carrier, palm oil as diluent and sodium carbonate, Na_2CO_3 as stripping agent provide good performance in purification. On the other hand, the prepared emulsion was observed to be stable up to 1 hour and sufficient for extraction process. In conclusion, ELM has high potential to purify succinic acid from fermentation broth. (author)

Physico-chemical characterization of nano-emulsions in cosmetic matrix enriched on omega-3.

Science.gov (United States)

Kabri, Tin-Hinan; Arab-Tehrany, Elmira; Belhaj, Nabila; Linder, Michel

2011-09-21

Nano-emulsions, as non-equilibrium systems, present characteristics and properties which depend not only on composition but also on their method of preparation. To obtain better penetration, nanocosmeceuticals use nano-sized systems for the delivery of active ingredients to targeted cells. In this work, nano-emulsions composed of miglyol, rapeseed oil and salmon oil were developed as a cosmetic matrix. Measurements of different physico-chemical properties of nano-emulsions were taken according to size, electrophoretic mobility, conductivity, viscosity, turbidity, cristallization and melting point. The RHLB was calculated for each formulation in order to achieve maximum stability. Both tween 80 and soya lecithin were found to stabilize formulations. The results showed that rapeseed oil and miglyol are the predominant parameters for determining the expression of results concerning the characterization of emulsion. Based on the mixture design, we achieved the optimal point using the following formulation: 56.5% rapessed oil, 35.5% miglyol, and 8% salmon oil. We considered this formulation to be the best as a nanocosmeceutical product due to the small size, good turbidity, and average HLB. This study demonstrates the influence of formulation on the physico-chemical properties of each nano-emulsion obtained by the mixture design.

Development of High Sensitivity Nuclear Emulsion and Fine Grained Emulsion

Science.gov (United States)

Kawahara, H.; Asada, T.; Naka, T.; Naganawa, N.; Kuwabara, K.; Nakamura, M.

2014-08-01

Nuclear emulsion is a particle detector having high spacial resolution and angular resolution. It became useful for large statistics experiment thanks to the development of automatic scanning system. In 2010, a facility for emulsion production was introduced and R&D of nuclear emulsion began at Nagoya university. In this paper, we present results of development of the high sensitivity emulsion and fine grained emulsion for dark matter search experiment. Improvement of sensitivity is achieved by raising density of silver halide crystals and doping well-adjusted amount of chemicals. Production of fine grained emulsion was difficult because of unexpected crystal condensation. By mixing polyvinyl alcohol (PVA) to gelatin as a binder, we succeeded in making a stable fine grained emulsion.

Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.

Science.gov (United States)

Li, Xin; Wang, Xu; Xu, Duoxia; Cao, Yanping; Wang, Shaojia; Wang, Bei; Sun, Baoguo; Yuan, Fang; Gao, Yanxiang

2018-01-15

The formation and physicochemical stability of mixed functional components (lutein & DHA) emulsions through heteroaggregation were studied. It was formed by controlled heteroaggregation of oppositely charged lutein and DHA droplets coated by cationic lactoferrin (LF) and anionic whey protein isolate (WPI), respectively. Heteroaggregation was induced by mixing the oppositely charged LF-lutein and WPI-DHA emulsions together at pH 6.0. Droplet size, zeta-potential, transmission-physical stability, microrheological behavior and microstructure of the heteroaggregates formed were measured as a function of LF-lutein to WPI-DHA droplet ratio. Lutein degradation and DHA oxidation by measurement of lipid hydroperoxides and thiobarbituric acid reactive substances were determined. Upon mixing the two types of bioactive compounds droplets together, it was found that the largest aggregates and highest physical stability occurred at a droplet ratio of 40% LF-lutein droplets to 60% WPI-DHA droplets. Heteroaggregates formation altered the microrheological properties of the mixed emulsions mainly by the special network structure of the droplets. When LF-coated lutein droplets ratios were more than 30% and less than 60%, the mixed emulsions exhibited distinct decreases in the Mean Square Displacement, which indicated that their limited scope of Brownian motion and stable structure. Mixed emulsions with LF-lutein/WPI-DHA droplets ratio of 4:6 exhibited Macroscopic Viscosity Index with 13 times and Elasticity Index with 3 times of magnitudes higher than the individual emulsions from which they were prepared. Compared with the WPI-DHA emulsion or LF-lutein emulsion, the oxidative stability of the heteroaggregate of LF-lutein/WPI-DHA emulsions was improved. Heteroaggregates formed by oppositely charged bioactive compounds droplets may be useful for creating specific food structures that lead to desirable physicochemical properties, such as microrheological property, physical and chemical

Immunomodulatory and Physical Effects of Oil Composition in Vaccine Adjuvant Emulsions

Science.gov (United States)

Fox, Christopher B.; Baldwin, Susan L.; Duthie, Malcolm S.; Reed, Steven G.; Vedvick, Thomas S.

2011-01-01

Squalene-based oil-in-water emulsions have been used for years in some seasonal and pandemic influenza vaccines. However, concerns have been expressed regarding squalene source and potential biological activities. Little information is available regarding the immunomodulatory activity of squalene in comparison with other metabolizable oils in the context of oil-in-water emulsions formulated with vaccines. The present work describes the manufacture and physical characterization of emulsions composed of different classes of oils, including squalene, long chain triglycerides, a medium chain triglyceride, and a perfluorocarbon, all emulsified with egg phosphatidylcholine. Some differences were apparent among the non-squalene oils in terms of emulsion stability, including higher size polydispersity in the perfluorocarbon emulsion, more rapid visual instability at 60 °C for the long-chain triglyceride and perfluorocarbon emulsions, and an increased creaming rate in the medium-chain triglyceride emulsion at 60 °C as detected by laser scattering optical profiling. The biological activity of each of these emulsions was compared when formulated with either a recombinant malaria antigen or a split-virus inactivated influenza vaccine. Overall, vaccines containing the squalene emulsion elicited higher antibody titers and more abundant long-lived plasma cells than vaccines containing emulsions based on other oils. Since squalene-based emulsions show higher adjuvant potency compared to the other oils tested, non-squalene oils may be more suitable as carriers of amphiphilic or hydrophobic immunostimulatory molecules (such as TLR agonists) rather than as stand-alone adjuvants. PMID:21906648

Development of O/W emulsions containing Euterpe oleracea extract and evaluation of photoprotective efficacy

Directory of Open Access Journals (Sweden)

Cláudia Cecilio Daher

2014-09-01

Full Text Available Euterpe oleraceaMart. is a palm tree popularly known as açai, which is primarily found in northern Brazil. The açai's fruits contain anthocyanins, a class of polyphenols to which antioxidant properties have been attributed. The aim of this work was to develop O/W sunscreens emulsions containing açai glycolic extract (AGE and to evaluate both their physical stability and photoprotective efficacy. Emulsions containing AGE and sunscreens were formulated using different types and concentrations of polymeric surfactant (acrylates/C 10-30 alkyl acrylate crosspolymer and sodium polyacrylate. The influence of two rheology modifiers (polyacrylamide (and C13-14/isoparaffin (and Laureth-7 and Carbomer on the stability was also investigated. Physical stability was evaluated by preliminary and accelerated studies. Emulsions with 1.0% sodium polyacrylate were stable and exhibited non-newtonian pseudoplastic behavior and thixotropy. Photoprotective efficacy was evaluated by in vivo Sun Protection Factor (SPF and determination of Protection Factor of UVA (PF-UVA. When AGE was added to the sunscreen emulsion, no significant increase in the in vivo SPF value was observed. The emulsion containing AGE showed PF-UVA = 14.97, 1.69 of the SPF/PF-UVA ratio and a critical wavelength value of 378 nm, and may therefore be considered a sunscreen with UVA and UVB protection.

Compatibility and Stability of VARUBI (Rolapitant) Injectable Emulsion Admixed with Intravenous Palonosetron Hydrochloride Injection and Dexamethasone Sodium Phosphate Injection.

Science.gov (United States)

Wu, George; Powers, Dan; Yeung, Stanley; Chen, Frank

2018-01-01

Prophylaxis or therapy with a combination of a neurokinin 1 (NK-1) receptor antagonist (RA), a 5-hydroxytryptamine-3 (5-HT3) RA, and dexamethasone is recommended by international antiemesis guidelines for the prevention of chemotherapy-induced nausea and vomiting for patients receiving highly emetogenic chemotherapy and for selected patients receiving moderately emetogenic chemotherapy. VARUBI (rolapitant) is a substance P/NK-1 RA that was recently approved by the U.S. Food and Drug Administration as an injectable emulsion in combination with other antiemetic agents in adults for the prevention of delayed nausea and vomiting associated with initial and repeat courses of emetogenic cancer chemotherapy, including, but not limited to, highly emetogenic chemotherapy. Palonosetron is one of the 5-HT3 RAs indicated for the prevention of nausea and/or vomiting associated with initial and repeat courses of emetogenic cancer therapy, including high-dose cisplatin. Herein, we describe the physical and chemical compatibility and stability of VARUBI injectable emulsion (166.5 mg/92.5 mL [1.8 mg/mL, free base], equivalent to 185 mg of rolapitant hydrochloride) admixed with palonosetron injection 0.25 mg free base in 5 mL (equivalent to 0.28 mg hydrochloride salt) and with either 5 mL (20 mg) or 2.5 mL (10 mg) of dexamethasone sodium phosphate. Admixtures were prepared and stored in VARUBI injectable emulsion ready-to-use glass vials as supplied by the rolapitant manufacturer and in four types of commonly used intravenous administration (tubing) sets. Assessment of the physical and chemical compatibility and stability of the admixtures in the VARUBI ready-to-use vials stored at room temperature (20°C to 25°C) under fluorescent light and under refrigeration (2°C to 8°C protected from light) was conducted at 0, 1, 6, 24, and 48 hours, and that of the admixtures in the intravenous tubing sets was evaluated at 0, 2, and 6 hours of storage at 20°C to 25°C. Physical stability

Development of High Sensitivity Nuclear Emulsion and Fine Grained Emulsion

International Nuclear Information System (INIS)

Kawahara, H.; Asada, T.; Naka, T.; Naganawa, N.; Kuwabara, K.; Nakamura, M.

2014-01-01

Nuclear emulsion is a particle detector having high spacial resolution and angular resolution. It became useful for large statistics experiment thanks to the development of automatic scanning system. In 2010, a facility for emulsion production was introduced and R and D of nuclear emulsion began at Nagoya university. In this paper, we present results of development of the high sensitivity emulsion and fine grained emulsion for dark matter search experiment. Improvement of sensitivity is achieved by raising density of silver halide crystals and doping well-adjusted amount of chemicals. Production of fine grained emulsion was difficult because of unexpected crystal condensation. By mixing polyvinyl alcohol (PVA) to gelatin as a binder, we succeeded in making a stable fine grained emulsion

The emulsifying and tribological properties of modified graphene oxide in oil-in-water emulsion

NARCIS (Netherlands)

Wu, Yinglei; Zeng, Xiangqiong; Ren, Tianhui; de Vries, Erik G.; van der Heide, Emile

2017-01-01

Graphene oxide (GO) was asymmetric chemically modified with myristyltrimethylammonium bromide (TTAB) to get modified graphene oxide (MGO). This MGO was used as an emulsifier and additive in oil-in-water emulsion. The emulsifying tests showed MGO greatly improved the stability of base emulsion and

Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers

Directory of Open Access Journals (Sweden)

Wei Lu

2017-09-01

Full Text Available The effects of the initial emulsion structure (droplet size and emulsifier on the properties of β-carotene-loaded emulsions and the bioavailability of β-carotene after passing through simulated gastrointestinal tract (GIT digestion were investigated. Exposure to GIT significantly changed the droplet size, surface charge and composition of all emulsions, and these changes were dependent on their initial droplet size and the emulsifiers used. Whey protein isolate (WPI-stabilized emulsion showed the highest β-carotene bioaccessibility, while sodium caseinate (SCN-stabilized emulsion showed the highest cellular uptake of β-carotene. The bioavailability of emulsion-encapsulated β-carotene based on the results of bioaccessibility and cellular uptake showed the same order with the results of cellular uptake being SCN > TW80 > WPI. An inconsistency between the results of bioaccessibility and bioavailability was observed, indicating that the cellular uptake assay is necessary for a reliable evaluation of the bioavailability of emulsion-encapsulated compounds. The findings in this study contribute to a better understanding of the correlation between emulsion structure and the digestive fate of emulsion-encapsulated nutrients, which make it possible to achieve controlled or potential targeted delivery of nutrients by designing the structure of emulsion-based carriers.

3D confocal Raman imaging of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean powder.

Science.gov (United States)

Wu, Longkun; Wang, Limin; Qi, Baokun; Zhang, Xiaonan; Chen, Fusheng; Li, Yang; Sui, Xiaonan; Jiang, Lianzhou

2018-05-30

The understanding of the structure morphology of oil-rich emulsion from enzyme-assisted extraction processing (EAEP) was a critical step to break the oil-rich emulsion structure in order to recover oil. Albeit EAEP method has been applied as an alternative way to conventional solvent extraction method, the structure morphology of oil-rich emulsion was still unclear. The current study aimed to investigate the structure morphology of oil-rich emulsion from EAEP using 3D confocal Raman imaging technique. With increasing the enzymatic hydrolysis duration from 1 to 3 h, the stability of oil-rich emulsion was decreased as visualized in the 3D confocal Raman images that the protein and oil were mixed together. The subsequent Raman spectrum analysis further revealed that the decreased stability of oil-rich emulsion was due to the protein aggregations via SS bonds or protein-lipid interactions. The conformational transfer in protein indicated the formation of a compact structure. Copyright © 2017 Elsevier Ltd. All rights reserved.

Enzymatically structured emulsions in simulated gastrointestinal environment: impact on interfacial proteolysis and diffusion in intestinal mucus.

Science.gov (United States)

Macierzanka, Adam; Böttger, Franziska; Rigby, Neil M; Lille, Martina; Poutanen, Kaisa; Mills, E N Clare; Mackie, Alan R

2012-12-18

Fundamental knowledge of physicochemical interactions in the gastrointestinal environment is required in order to support rational designing of protein-stabilized colloidal food and pharmaceutical delivery systems with controlled behavior. In this paper, we report on the colloidal behavior of emulsions stabilized with the milk protein sodium caseinate (Na-Cas), and exposed to conditions simulating the human upper gastrointestinal tract. In particular, we looked at how the kinetics of proteolysis was affected by adsorption to an oil-water interface in emulsion and whether the proteolysis and the emulsion stability could be manipulated by enzymatic structuring of the interface. After cross-linking with the enzyme transglutaminase, the protein was digested with use of an in vitro model of gastro-duodenal proteolysis in the presence or absence of physiologically relevant surfactants (phosphatidylcholine, PC; bile salts, BS). Significant differences were found between the rates of digestion of Na-Cas cross-linked in emulsion (adsorbed protein) and in solution. In emulsion, the digestion of a population of polypeptides of M(r) ca. 50-100 kDa was significantly retarded through the gastric digestion. The persistent interfacial polypeptides maintained the original emulsion droplet size and prevented the system from phase separating. Rapid pepsinolysis of adsorbed, non-cross-linked Na-Cas and its displacement by PC led to emulsion destabilization. These results suggest that structuring of emulsions by enzymatic cross-linking of the interfacial protein may affect the phase behavior of emulsion in the stomach and the gastric digestion rate in vivo. Measurements of ζ-potential revealed that BS displaced the remaining protein from the oil droplets during the simulated duodenal phase of digestion. Diffusion of the postdigestion emulsion droplets through ex vivo porcine intestinal mucus was only significant in the presence of BS due to the high negative charge these

Encapsulation of emulsion droplets by organo–silica shells

NARCIS (Netherlands)

Zoldesi, C.; Steegstra, Patrick; Imhof, Arnout

2007-01-01

Surfactant-stabilized emulsion droplets were used as templates for the synthesis of hollow colloidal particles. Monodisperse silicone oil droplets were prepared by hydrolysis and polymerization of dimethyldiethoxysiloxane monomer, in the presence of surfactant: sodium dodecyl sulphate (SDS, anionic)

Influence of asphaltene aggregation and pressure on crude oil emulsion stability

Energy Technology Data Exchange (ETDEWEB)

Auflem, Inge Harald

2002-07-01

Water-in-crude oil emulsions stabilised by various surface-active components are one of the major problems in relation to petroleum production. This thesis presents results from high-pressure separation experiments on ''live'' crude oil and model oil emulsions, as well as studies of Interactions between various indigenous stabilising materials in crude oil. A high-pressure separation rig was used to study the influence of gas and gas bubbles on the separation of water-in-crude oil emulsions. The results were interpreted as a flotation effect from rising gas bubbles, which led to increased separation efficiency. The separation properties of a ''live'' crude oil were compared to crude oil samples recombined with various gases. The results showed that water-in-oil emulsions produced from the ''live'' crude oil samples, generally separated faster and more complete, than emulsions based on recombined samples of the same crude oil. Adsorption of asphaltenes and resins onto a hydrophilic surface from solutions with varying aromatic/aliphatic character was investigated by a quarts crystal microbalance. The results showed that asphaltenes adsorbed to a larger degree than the resins. The resins were unable to desorb pre-adsorbed asphaltenes from the surface, and neither did they adsorb onto the asphaltene-coated surface. In solutions of both of resins and asphaltenes the two constituents associated in bulk liquid and adsorbed to the surface in the form of mixed aggregates. Near infrared spectroscopy and pulsed field gradient spin echo nuclear magnetic resonance were used to study asphaltene aggregation and the influence of various amphiphiles on the asphaltene aggregate size. The results showed Interactions between the asphaltenes and various chemicals, which were proposed to be due to acid-base interactions. Among the chemicals used were various naphthenic acids. Synthesised monodisperse acids gave a reduction of size of the asphaltene aggregates, whereas polydisperse

Influence of asphaltene aggregation and pressure on crude oil emulsion stability

Energy Technology Data Exchange (ETDEWEB)

Auflem, Inge Harald

2002-07-01

Water-in-crude oil emulsions stabilised by various surface-active components are one of the major problems in relation to petroleum production. This thesis presents results from high-pressure separation experiments on ''live'' crude oil and model oil emulsions, as well as studies of Interactions between various indigenous stabilising materials in crude oil. A high-pressure separation rig was used to study the influence of gas and gas bubbles on the separation of water-in-crude oil emulsions. The results were interpreted as a flotation effect from rising gas bubbles, which led to increased separation efficiency. The separation properties of a ''live'' crude oil were compared to crude oil samples recombined with various gases. The results showed that water-in-oil emulsions produced from the ''live'' crude oil samples, generally separated faster and more complete, than emulsions based on recombined samples of the same crude oil. Adsorption of asphaltenes and resins onto a hydrophilic surface from solutions with varying aromatic/aliphatic character was investigated by a quarts crystal microbalance. The results showed that asphaltenes adsorbed to a larger degree than the resins. The resins were unable to desorb pre-adsorbed asphaltenes from the surface, and neither did they adsorb onto the asphaltene-coated surface. In solutions of both of resins and asphaltenes the two constituents associated in bulk liquid and adsorbed to the surface in the form of mixed aggregates. Near infrared spectroscopy and pulsed field gradient spin echo nuclear magnetic resonance were used to study asphaltene aggregation and the influence of various amphiphiles on the asphaltene aggregate size. The results showed Interactions between the asphaltenes and various chemicals, which were proposed to be due to acid-base interactions. Among the chemicals used were various naphthenic acids. Synthesised monodisperse acids gave a reduction of

Lycopene in Beverage Emulsions: Optimizing Formulation Design and Processing Effects for Enhanced Delivery

Directory of Open Access Journals (Sweden)

Erika Meroni

2018-02-01

Full Text Available Lycopene is a desired ingredient in food formulations, yet its beneficial effects on human health remain largely underexploited due to its poor chemical stability and bioavailability. Oil-in-water emulsions may offer multiple advantages for the incorporation and delivery of this carotenoid species. Engineering and processing aspects for the development of emulsion-based delivery systems are of paramount importance for maintaining the structural integrity of lycopene. The selection of emulsifiers, pH, temperature, oil phase, particle size, homogenization conditions and presence of other antioxidants are major determinants for enhancing lycopene stability and delivery from a food emulsion. Process and formulation optimization of the delivery system is product-specific and should be tailored accordingly. Further research is required to better understand the underlying mechanisms of lycopene absorption by the human digestive system.

Psyllium husk gum: an attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions.

Science.gov (United States)

Gharibzahedi, Seyed Mohammad Taghi; Razavi, Seyed Hadi; Mousavi, Seyed Mohammad

2013-02-15

The physical stability of the ultrasonically prepared emulsions containing canthaxanthin (CX) produced by Dietzia natronolimnaea HS-1 strain was maximized using a face central composite design (FCCD) of response surface methodology (RSM). The linear and interaction effects of main emulsion components (whey protein isolate (WPI, 0.4-1.2 wt%), psyllium husk gum (PHG, 1.5-4.5 wt%) and coconut oil (CO, 5-10 wt%)) on the stability were studied. The density, turbidity and droplet size of emulsions were also characterized to interpret the stability data. A significant second-order polynomial model was established (p<0.0001). Maximum stability of 98.8% was predicted at the optimum levels of formulation variables (WPI concentration 1.20 wt%, PHG content 3.30 wt%, CO concentration 5.43 wt%). The results also demonstrated that CO and WPI concentration had greater effect on the droplet size and density values, whereas the PHG:WPI ratio had a rather greater effect on the turbidity values. Copyright © 2012 Elsevier Ltd. All rights reserved.

Population characteristics of submicrometer-sized craters on regolith particles from asteroid Itokawa

Science.gov (United States)

Matsumoto, Toru; Hasegawa, S.; Nakao, S.; Sakai, M.; Yurimoto, H.

2018-03-01

We investigated impact crater structures on regolith particles from asteroid Itokawa using scanning electron microscopy. We observed the surfaces of 51 Itokawa particles, ranging from 15 μm to 240 μm in size. Craters with average diameters ranging from 10 nm to 2.8 μm were identified on 13 Itokawa particles larger than 80 μm. We examined the abundance, spatial distribution, and morphology of approximately 900 craters on six Itokawa particles. Craters with sizes in excess of 200 nm are widely dispersed, with spatial densities from 2.6 μm2 to 4.5 μm2; a fraction of the craters was locally concentrated with a density of 0.1 μm2. The fractal dimension of the cumulative crater diameters ranges from 1.3 to 2.3. Craters of several tens of nanometers in diameter exhibit pit and surrounding rim structures. Craters of more than 100 nm in diameter commonly have melted residue at their bottom. These morphologies are similar to those of submicrometer-sized craters on lunar regolith. We estimated the impactor flux on Itokawa regolith-forming craters, assuming that the craters were accumulated during direct exposure to the space environment for 102 to 104 yr. The range of impactor flux onto Itokawa particles is estimated to be at least one order of magnitude higher than the interplanetary dust flux and comparable to the secondary impact flux on the Moon. This indicates that secondary ejecta impacts are probably the dominant cratering process in the submicrometer range on Itokawa regolith particles, as well as on the lunar surface. We demonstrate that secondary submicrometer craters can be produced anywhere in centimeter- to meter-sized depressions on Itokawa's surface through primary interplanetary dust impacts. If the surface unevenness on centimeter to meter scales is a significant factor determining the abundance of submicrometer secondary cratering, the secondary impact flux could be independent of the overall shapes or sizes of celestial bodies, and the secondary

Arresting relaxation in Pickering Emulsions

Science.gov (United States)

Atherton, Tim; Burke, Chris

2015-03-01

Pickering emulsions consist of droplets of one fluid dispersed in a host fluid and stabilized by colloidal particles absorbed at the fluid-fluid interface. Everyday materials such as crude oil and food products like salad dressing are examples of these materials. Particles can stabilize non spherical droplet shapes in these emulsions through the following sequence: first, an isolated droplet is deformed, e.g. by an electric field, increasing the surface area above the equilibrium value; additional particles are then adsorbed to the interface reducing the surface tension. The droplet is then allowed to relax toward a sphere. If more particles were adsorbed than can be accommodated by the surface area of the spherical ground state, relaxation of the droplet is arrested at some non-spherical shape. Because the energetic cost of removing adsorbed colloids exceeds the interfacial driving force, these configurations can remain stable over long timescales. In this presentation, we present a computational study of the ordering present in anisotropic droplets produced through the mechanism of arrested relaxation and discuss the interplay between the geometry of the droplet, the dynamical process that produced it, and the structure of the defects observed.

Development of lamellar gel phase emulsion containing marigold oil (Calendula officinalis) as a potential modern wound dressing.

Science.gov (United States)

Okuma, C H; Andrade, T A M; Caetano, G F; Finci, L I; Maciel, N R; Topan, J F; Cefali, L C; Polizello, A C M; Carlo, T; Rogerio, A P; Spadaro, A C C; Isaac, V L B; Frade, M A C; Rocha-Filho, P A

2015-04-25

Appropriate therapeutics for wound treatments can be achieved by studying the pathophysiology of tissue repair. Here we develop formulations of lamellar gel phase (LGP) emulsions containing marigold (Calendula officinalis) oil, evaluating their stability and activity on experimental wound healing in rats. LGP emulsions were developed and evaluated based on a phase ternary diagram to select the best LGP emulsion, having a good amount of anisotropic structure and stability. The selected LGP formulation was analyzed according to the intrinsic and accelerated physical stability at different temperatures. In addition, in vitro and in vivo studies were carried out on wound healing rats as a model. The LGP emulsion (15.0% marigold oil; 10.0% of blend surfactants and 75.0% of purified water [w/w/w]) demonstrated good stability and high viscosity, suggesting longer contact of the formulation with the wound. No cytotoxic activity (50-1000 μg/mL) was observed in marigold oil. In the wound healing rat model, the LGP (15 mg/mL) showed an increase in the leukocyte recruitment to the wound at least on days 2 and 7, but reduced leukocyte recruitment after 14 and 21 days, as compared to the control. Additionally, collagen production was reduced in the LGP emulsion on days 2 and 7 and further accelerated the process of re-epithelialization of the wound itself. The methodology utilized in the present study has produced a potentially useful formulation for a stable LGP emulsion-containing marigold, which was able to improve the wound healing process. Copyright © 2015 Elsevier B.V. All rights reserved.

STUDIES ON HIGH SOLID CONTENT AND STABLE EMULSIFIER—FREE EMULSION POLYMERIZATION

Institute of Scientific and Technical Information of China (English)

TangGuangliang; HaoGuangjie; 等

1998-01-01

In this article,AHPS(3-allyloxy-2-hydroxy-1-propanesulfonate salt) was synthesized to use in emulsifier-free emulsion polymerization of BA/BMA/MMA system for high solid content latexes.Storage stability,flow behavior of the latexes,morphology of the obtained latex particles,dynamic viscoelastic behavior,tensile strength and water resistance properties of the resulted copolymers were investigated.The experimental results show that with the addition of AHPS,stability of the emulsion is greatly improved that there appears no apparent precipitation during the polymerization and storage at room temperature for 6 months and at -10℃ for four months.Flow of the latexes follows the Bingham body laws,diameter of the latex particles is about 0.6μm,of which is larger than that of by conventional emulsion polymerization(0.12μm).In addition,not only water resistance of the copolymers obtained by emulsifier-free emulstion polymerization is greatly improved,but also tensile strength is obviously enhanced.

Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization.

Science.gov (United States)

Aditya, N P; Hamilton, Ian E; Norton, Ian T

2017-06-01

Particle characteristics e.g. size and polymorphism are known to significantly affect the Pickering ability of the solid particles by influencing their interaction at the oil and water (O/W) interface. In this study, nano-sized amorphous curcumin particles were fabricated using nanonization technology to use them as Pickering particles. After nanonization, native crystalline curcumin particles were converted into amorphous, nanosized particles of ∼220nm. Amorphous nature of the particle was evident from the decreased melting point from 177±1°C (native curcumin) to 146±3°C (nanonized curcumin) and enthalpy from 27±2J/g to 3.5±1J/g. Interfacial tension (IFT) studies have shown a decrease in IFT at the O/W interface from ∼27mN/m to ∼15mN/m in the presence of amorphous curcumin particles in water phase compared to crystalline curcumin particles. Curcumin stabilized O/W emulsion has an initial droplet size of ∼1.2μm and they were stable for 30days at 4°C. Copyright © 2016 Elsevier Ltd. All rights reserved.

Influence of Steam Injection and Water-in-Oil Emulsions on Diesel Fuel Combustion Performance

Science.gov (United States)

Sung, Meagan

Water injection can be an effective strategy for reducing NOx because water's high specific heat allows it to absorb heat and lower system temperatures. Introducing water as an emulsion can potentially be more effective at reducing emissions than steam injection due to physical properties (such as microexplosions) that can improve atomization and increase mixing. Unfortunately, the immiscibility of emulsions makes them difficult to work with so they must be mixed properly. In this effort, a method for adequately mixing surfactant-free emulsions was established and verified using high speed cinematography. As the water to fuel mass ratio (W/F) increased, emulsion atomization tests showed little change in droplet size and spray angle, but a shorter overall breakup point. Dual-wavelength planar laser induced fluorescence (D-PLIF) patternation showed an increase in water near the center of the spray. Steam injection flames saw little change in reaction stability, but emulsion flames experienced significant losses in stability that limited reaction operability at higher W/F. Emulsions were more effective at reducing NOx than steam injection, likely because of liquid water's latent heat of vaporization and the strategic injection of water into the flame core. OH* chemiluminescence showed a decrease in heat release for both methods, though the decrease was greater for emulsions. Both methods saw decreases in flame length for W/F 0.15. Lastly, flame imaging showed a shift towards a redder appearance with the addition or more water, as well as a reduction in flame flares.

Fabrication and properties of submicrometer structures of magnetic materials

International Nuclear Information System (INIS)

Martin, J.I.; Velez, M.; Nogues, J.; Schuller, I.K.

1998-01-01

The method of electron beam lithography is described. This technique allows to fabricate well defined submicrometer structures of magnetic materials, that are suitable to show and study interesting physical properties by transport measurements either in Superconductivity or in Magnetism. In particular, using these structures, we have analyzed pinning effects of the vortex lattice in superconductors and magnetization reversal processes in magnetic materials. (Author) 15 refs

Thermal Behavior and Free-Radical-Scavenging Activity of Phytic Acid Alone and Incorporated in Cosmetic Emulsions

Directory of Open Access Journals (Sweden)

André Luis Máximo Daneluti

2015-07-01

Full Text Available Phytic acid is a natural compound widely used as depigmenting agent in cosmetic emulsions. Few studies are available in the literature covering the stability and the antioxidating property of this substance, used alone or into emulsions. Therefore, the purpose of this work was to investigate the thermal behavior and antioxidant properties of phytic acid alone and into cosmetic emulsions. The thermal behavior of this substance was evaluated by thermogravimetry (TG/derivative thermogravimetry (DTG and differential scanning calorimetry (DSC and the free-radical-scavenging activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH. TG/DTG and DSC curves allowed evaluation of the thermal behavior of phytic acid. These results showed that the substance presented four stages of mass loss. Thermal decomposition of the material initiated at 150 °C. Thermal behavior of the cosmetic emulsions detected that the addition of phytic acid decreased the thermal stability of the system. DPPH free-radical-scavenging activity showed that phytic acid incorporated into emulsion had no antioxidant capacity compared to BHT. In summary, we concluded that the thermoanalytical techniques (TG and DSC were efficient and reliable in the characterization of phytic acid alone and incorporated into cosmetic emulsions.

Physico-chemical characterization of nano-emulsions in cosmetic matrix enriched on omega-3

Directory of Open Access Journals (Sweden)

Linder Michel

2011-09-01

Full Text Available Abstract Background Nano-emulsions, as non-equilibrium systems, present characteristics and properties which depend not only on composition but also on their method of preparation. To obtain better penetration, nanocosmeceuticals use nano-sized systems for the delivery of active ingredients to targeted cells. In this work, nano-emulsions composed of miglyol, rapeseed oil and salmon oil were developed as a cosmetic matrix. Measurements of different physico-chemical properties of nano-emulsions were taken according to size, electrophoretic mobility, conductivity, viscosity, turbidity, cristallization and melting point. The RHLB was calculated for each formulation in order to achieve maximum stability. Results Both tween 80 and soya lecithin were found to stabilize formulations. The results showed that rapeseed oil and miglyol are the predominant parameters for determining the expression of results concerning the characterization of emulsion. Based on the mixture design, we achieved the optimal point using the following formulation: 56.5% rapessed oil, 35.5% miglyol, and 8% salmon oil. We considered this formulation to be the best as a nanocosmeceutical product due to the small size, good turbidity, and average HLB. Conclusions This study demonstrates the influence of formulation on the physico-chemical properties of each nano-emulsion obtained by the mixture design.

SEM, optical, and Moessbauer studies of submicrometer chromite in Allende

Science.gov (United States)

Housley, R. M.

1982-01-01

New scanning electron and optical microscope results are presented showing that sub-micrometer chromite is abundant along healed cracks and grain boundaries in Allende chondrule olivine. Some wider healed cracks also contain pentlandite and euhedral Ni3Fe grains. Also reported are Moessbauer measurements on Allende HF-HCl residues confirming a high Fe(+++)/Fe(++) ratio.

Application of edible paraffin oil for cationic dye removal from water using emulsion liquid membrane.

Science.gov (United States)

Zereshki, Sina; Daraei, Parisa; Shokri, Amin

2018-05-18

Using an emulsion liquid membrane based on edible oils is investigated for removing cationic dyes from aqueous solutions. There is a great potential for using edible oils in food industry extraction processes. The parameters affecting the stability of the emulsion and the extraction rate were studied. These parameters were the emulsification time, the stirring speed, the surfactant concentration, the internal phase concentration, the feed phase concentration, the volume ratio of internal phase to organic phase and the treat ratio. In order to stabilize the emulsion without using a carrier, edible paraffin oil and heptane are used at an 80:20 ratio. The optimum conditions for the extraction of methylene blue (MB), crystal violet and methyl violet (CV and MV) cationic dyes using edible paraffin oil as an environment friendly solvent are represented. A removal percentage of 95% was achieved for a mixture of dyes. The optimum concentration of sodium hydroxide in the internal phase, which results a stabile emulsion with a high stripping efficiency of 96%, was 0.04 M. An excellent membrane recovery was observed and the extraction of dyes did not decrease up to seven run cycles. Copyright © 2018 Elsevier B.V. All rights reserved.

Ultrasound assisted synthesis of stable oil in milk emulsion: Study of operating parameters and scale-up aspects.

Science.gov (United States)

Patil, Leena; Gogate, Parag R

2018-01-01

In the present work, application of ultrasound and stirring individually or in combination for improved emulsification of turmeric oil in skimmed milk has been investigated. The effect of different operating parameters/strategies such as addition of surfactant, sodium dodecyl sulfate (SDS), at different concentrations, quantity of oil phase, applied power, sonication time and duty cycle on the droplet size have been investigated. The stability of emulsion was analyzed in terms of the fraction of the emulsion that remains stable for a period of 28days. Optimized set of major emulsification process variables has been used at higher emulsion volumes. The effectiveness of treatment approach was analyzed based on oil droplet size, energy density and the time required for the formation of stable emulsion. It was observed that the stable emulsion at 50mL capacity with mean droplet diameter of about 235.4nm was obtained with the surfactant concentration of 5mg/mL, 11% of rated power (power density: 0.31W/mL) and irradiation time of 5min. The emulsion stability was higher in the case of ultrasound assisted approach as compared to the stirring. For the preparation of stable emulsion at 300mL capacity, it was observed that the sequential approach, i.e., stirring followed by ultrasound, gave lower mean droplet diameter (232.6nm) than the simultaneous approach, i.e., ultrasound and stirring together (257.9nm). However, the study also revealed that the simultaneous approach required very less time (15min) to synthesize stable emulsion as compared to the sequential approach (30min stirring and 60min ultrasound). It was successfully demonstrated that the ultrasound-assisted emulsification in the presence of SDS could be used for the preparation of stable turmeric oil-dairy emulsions, also providing insights into the role of SDS in increasing the stability of emulsions and of ultrasound in giving lower droplet sizes. Copyright © 2017 Elsevier B.V. All rights reserved.

Compatibility and Stability of Rolapitant Injectable Emulsion Admixed with Dexamethasone Sodium Phosphate.

Science.gov (United States)

Wu, George; Yeung, Stanley; Chen, Frank

2017-01-01

Neurokinin-1 receptor antagonist, 5-hydroxytryptamine-3 receptor antagonist, and dexamethasone combination therapy is the standard of care for the prevention of chemotherapy-induced nausea and vomiting. Herein, we describe the physical and chemical stability of an injectable emulsion of the Neurokinin-1 receptor antagonist rolapitant 185 mg in 92.5 mL (free base, 166.5 mg in 92.5 mL) admixed with either 2.5 mL of dexamethasone sodium phosphate (10 mg) or 5 mL of dexamethasone sodium phosphate (20 mg). Admixtures were prepared and stored in two types of container closures (glass and Crystal Zenith plastic bottles) and four types of intravenous administration tubing sets (or intravenous tubing sets). The assessment of the physical and chemical stability was conducted on admixtures packaged in bottled samples stored at room temperature (20°C to 25°C under fluorescent light) and evaluated at 0, 1, and 6 hours. For admixtures in intravenous tubing sets, the assessment of physicochemical stability was performed after 0 and 7 hours of storage at 20°C to 25°C, and then after 20 hours (total 27 hours) under refrigeration (2°C to 8°C) and protected from light. Physical stability was assessed by visually examining the bottle contents under normal room light and measuring turbidity and particulate matter. Chemical stability was assessed by measuring the pH of the admixture and determining drug concentrations through high-performance liquid chromatographic analysis. Results showed that all samples were physically compatible throughout the duration of the study. The admixtures stayed within narrow and acceptable ranges in pH, turbidity, and particulate matter. Admixtures of rolapitant and dexamethasone were chemically stable when stored in glass and Crystal Zenith bottles for at least 6 hours at room temperature, as well as in the four selected intravenous tubing sets for 7 hours at 20°C to 25°C and then for 20 (total 27 hours) hours at 2°C to 8°C. No loss of potency

Study on removal of cadmium from wastewater by emulsion liquid membrane

International Nuclear Information System (INIS)

Mortaheb, Hamid R.; Kosuge, Hitoshi; Mokhtarani, Babak; Amini, Mohammad H.; Banihashemi, Hamid R.

2009-01-01

Removal of cadmium from wastewater using emulsion liquid membrane (ELM) is studied in the present study. A polyamine-type surfactant was used for stabilizing the emulsion phase. Tri-iso-octyl amine (TIOA) has been used as a carrier for transferring of cadmium through the membrane. The results show good performance in the separation process. To determine the optimum operation conditions, the effect of several parameters such as surfactant concentration, carrier concentration, pH of external and internal phases, oil to internal phase volume ratio, emulsion to external phase volume ratio, solvent type, solute concentration, presence of iodide and chloride in external phase, and mixing conditions have been investigated.

Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions.

Science.gov (United States)

Zychowski, Lisa M; Logan, Amy; Augustin, Mary Ann; Kelly, Alan L; Zabara, Alexandru; O'Mahony, James A; Conn, Charlotte E; Auty, Mark A E

2016-08-31

Milk has been used commercially as a carrier for phytosterols, but there is limited knowledge on the effect of added plant sterols on the properties of the system. In this study, phytosterols dispersed in milk fat at a level of 0.3 or 0.6% were homogenized with an aqueous dispersion of whey protein isolate (WPI). The particle size, morphology, ζ-potential, and stability of the emulsions were investigated. Emulsion crystallization properties were examined through the use of differential scanning calorimetry (DSC) and Synchrotron X-ray scattering at both small and wide angles. Phytosterol enrichment influenced the particle size and physical appearance of the emulsion droplets, but did not affect the stability or charge of the dispersed particles. DSC data demonstrated that, at the higher level of phytosterol addition, crystallization of milk fat was delayed, whereas, at the lower level, phytosterol enrichment induced nucleation and emulsion crystallization. These differences were attributed to the formation of separate phytosterol crystals within the emulsions at the high phytosterol concentration, as characterized by Synchrotron X-ray measurements. X-ray scattering patterns demonstrated the ability of the phytosterol to integrate within the milk fat triacylglycerol matrix, with a concomitant increase in longitudinal packing and system disorder. Understanding the consequences of adding phytosterols, on the physical and crystalline behavior of emulsions may enable the functional food industry to design more physically and chemically stable products.

Thermodynamic signature of secondary nano-emulsion formation by isothermal titration calorimetry.

Science.gov (United States)

Fotticchia, Iolanda; Fotticchia, Teresa; Mattia, Carlo Andrea; Netti, Paolo Antonio; Vecchione, Raffaele; Giancola, Concetta

2014-12-09

The stabilization of oil in water nano-emulsions by means of a polymer coating is extremely important; it prolongs the shelf life of the product and makes it suitable for a variety of applications ranging from nutraceutics to cosmetics and pharmaceutics. To date, an effective methodology to assess the best formulations in terms of thermodynamic stability has yet to be designed. Here, we perform a complete physicochemical characterization based on isothermal titration calorimetry (ITC) compared to conventional dynamic light scattering (DLS) to identify polymer concentration domains that are thermodynamically stable and to define the degree of stability through thermodynamic functions depending upon any relevant parameter affecting the stability itself, such as type of polymer coating, droplet distance, etc. For instance, the method was proven by measuring the energetics in the case of two different biopolymers, chitosan and poly-L-lysine, and for different concentrations of the emulsion coated with poly-L-lysine.

Dimensional measurements with submicrometer uncertainty in production environment

DEFF Research Database (Denmark)

De Chiffre, L.; Gudnason, M. M.; Madruga, D.

2015-01-01

The work concerns a laboratory investigation of a method to achieve dimensional measurements with submicrometer uncertainty under conditions that are typical of a production environment. The method involves the concurrent determination of dimensions and material properties from measurements carried...... gauge blocks along with their uncertainties were estimated directly from the measurements. The length of the two workpieces at the reference temperature of 20 °C was extrapolated from the measurements and compared to certificate values. The investigations have documented that the developed approach...

Influence of fat crystals in the oil phase on stability of oil-in-water emulsions

NARCIS (Netherlands)

Boekel, van M.A.J.S.

1980-01-01

Coalescence at rest and during flow was studied in emulsions of paraffin oil in water with several surfactants and with crystals of solid paraffin or tristearate in the oil phase. Solid fat in the oil phase was estimated by pulsed nuclear magnetic resonance. Without crystals, oil-in-water emulsions

Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey Proteins.

Science.gov (United States)

Agboola; Singh; Munro; Dalgleish; Singh

1998-01-19

Oil-in-water emulsions (4 wt % soy oil) were prepared with 0.5-5 wt % whey protein hydrolysate (WPH) (27% degree of hydrolysis), in a two-stage homogenizer using various first-stage pressures of 10.3, 20.6, and 34.3 MPa and a constant second-stage pressure of 3.4 MPa. Destabilization studies on the emulsions were carried out for up to 24 h, using both laser light scattering and confocal laser microscopy. It was found that emulsions formed with oiling off and coalescence at all homogenization pressures. Emulsions formed with 2, 3, and 4% WPH showed coalescence and creaming only, while slight flocculation but no creaming occurred in emulsions formed with 5% WPH. Furthermore, the apparent rate of coalescence increased with homogenization pressure but decreased with WPH concentration. In contrast, the surface concentration of WPH increased with the WPH concentration in the emulsions but decreased with homogenization pressure. Analysis of WPH by high-performance liquid chromatography showed an increase in the concentration of high molecular weight peptides at the droplet surface compared to the WPH solution. This was considered very important for the stability of these oil-in-water emulsions.

EFFECT OF DIFFERENT K2 HPO4, NaCl LEVELS AND TWO DIFFERENT TEMPARATURES ON SOME EMULSION PROPERTIES OF GOAT MEAT

OpenAIRE

Mustafa KARAKAYA; Hüsnü Yusuf GÖKALP; Ramazan BAYRAK

1996-01-01

Different levels of K2 HPO4 (0.00 %, 0.25 % and 0.50 %) and NaCl (2.5 % and 3.0 %) were added into goat meat, at the two different temperatures (11o C and 18o C) in order to investigate the emulsion properties in the model emulsion system. Emulsion capacity (EK), emulsion viscocity (EV), emulsion stability ratio (ES), the ratio of separated water (ESO) and oil (EYO) ratio from the emulsion, and the emulsion pH were determined. K2 HPO4 and NaCl levels and the oil temperatures have significant ...

Strippable core-shell polymer emulsion for decontamination of radioactive surface contamination

International Nuclear Information System (INIS)

Hwang, Ho-Sang; Seo, Bum-Kyoung; Lee, Kune-Woo

2011-01-01

In this study, the core-shell composite polymer for decontamination from the surface contamination was synthesized by the method of emulsion polymerization and blends of polymers. The strippable polymer emulsion is composed of the poly(styrene-ethyl acrylate) [poly(St-EA)] composite polymer, poly(vinyl alcohol) (PVA) and polyvinylpyrrolidone (PVP). The morphology of the poly(St-EA) composite emulsion particle was core-shell structure, with polystyrene (PS) as the core and poly(ethyl acrylate) (PEA) as the shell. Core-shell polymers of styrene (St)/ethyl acrylate (EA) pair were prepared by sequential emulsion polymerization in the presence of sodium dodecyl sulfate (SDS) as an emulsifier using ammonium persulfate (APS) as an initiator. Related tests and analysis confirmed the success in synthesis of composite polymer. The products are characterized by FT-IR spectroscopy, TGA that were used, respectively, to show the structure, the thermal stability of the prepared polymer. Two-phase particles with a core-shell structure were obtained in experiments where the estimated glass transition temperature and the morphologies of emulsion particles. Decontamination factors of the strippable polymeric emulsion were evaluated with the polymer blend contents. (author)

Transitional phase inversion of crude oil emulsions by solid particles; Inversao transicional de emulsoes de petroleo com particulas solidas

Energy Technology Data Exchange (ETDEWEB)

Souza, Troner A. de; Scheer, Agnes P.; Soares, Cristyan R.; Luz Junior, Luiz Fernando de Lima [Universidade Federal do Parana (UFPR), Curitiba, PR (Brazil); Oliveira, Marcia Cristina K. de [PETROBRAS S.A., Rio de Janeiro, RJ (Brazil). Centro de Pesquisas (CENPES)

2008-07-01

In petroleum production water-in-oil emulsions (W/O) can be found, due to simultaneous flowing of the oil and formation water. This emulsions provide an increase in the viscosity; that can be reduced for the phase inversion in oil-in-water emulsions (O/W), resulting in pressure drop and consequently cost production reduction. The petroleum emulsions W/O were prepared at 60 deg C, with 50% v/v of saline water containing 50 g.L{sup -1} of NaCl. The hydrophilic solids content was varied between 0,5% and 8%, mass fraction, related to the water. The quantity of solids needed to phase inversion of the emulsion was measured by conductivimetry. The stability of the emulsions was verified, at 60 deg C, for the time determination in order to have two phases in four hours, checking the viability for production; and during 24 hours, checking the viability for transportation. Under dynamics conditions, was also noted the stability at 20 deg C, for reproduce the flowing condition. Two of the hydrophilic particles tested in the transitional phase inversion of petroleum emulsions presented better results in quantity and stability. Preliminaries rheological properties measurements were carried out adjusting the temperature of the sample in the range of 30 deg C to 12 deg C a shear rate from 20s{sup -1} to 250s {sup -1}, viscosity decrease was observed until two orders of magnitude. (author)

Recent Emulsion Technologies

International Nuclear Information System (INIS)

Ariga, A.

2011-01-01

Emulsion technologies are very much developed in the last decade and still developing in both the emulsion gel and the data taking. Emulsion detectors are suitable for the neutrino experiments because they can distinguish all 3 flavors of neutrino. The OPERA experiment, a recent pillar in the emulsion experiments aiming at the first observation of the neutrino oscillation in CNGS beam in appearance mode, is running, showing the good capability to separate 3 flavor neutrino interactions. In this poster, the recent developments and prospects of the emulsions for the next generation experiments are reported.

Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions.

Science.gov (United States)

Hong, Geun Pyo; Min, Sang-Gi; Chin, Koo Bok

2012-01-01

In this study, the effects of microbial transglutaminase (MTG) and calcium alginate (CA) systems in combination with soybean oil on the emulsion properties of porcine myofibrillar protein (MP) were evaluated under various pH conditions. MTG was shown to improve emulsifying capacity and creaming stability, which increased with increasing pH values up to 6.5. The CA did not influence emulsifying capacity, but it improved the creaming stability of the MP-stabilized emulsions. Both MTG and CA enhanced the rheological properties, but their effects on the physical characteristics of the protein evidenced an opposite trend in relation to pH, i.e., the MTG system improved both the emulsion and gelling properties with increasing pH, whereas the CA system was effective when the pH was lowered. By combining the two MP gelling systems, a stable and pH-insensible emulsion could be produced. Copyright © 2011 Elsevier Ltd. All rights reserved.

[Development of biphasic drug-loading lipid emulsion of Salvia miltiorrhiza and its quality evaluation].

Science.gov (United States)

Wang, Yin-Yan; Li, Xi; Lai, Xiu-Jun; Li, Wei; Yang, Ya-Jing; Chu, Ting; Mao, Sheng-Jun

2014-10-01

The feasibility of simultaneously loading both liposoluble and water-soluble components of Salvia miltiorrhiza in emulsion was discussed, in order to provide new ideas in comprehensive application of effective components in S. miltiorrhiza in terms of technology of pharmaceutics. With tanshinone II (A) and salvianolic acid B as raw materials, soybean phospholipid and poloxamer 188 as emulsifiers, and glycerin as isoosmotic regulator, the central composite design-response surface method was employed to optimize the prescription. The coarse emulsion was prepared with the high-speed shearing method and then homogenized in the high pressure homogenizer. The biphasic drug-loading intravenous emulsion was prepared to investigate its pharmaceutical properties and stability. The prepared emulsion is orange-yellow, with the average diameter of 241 nm and Zeta potential of -35.3 mV. Specifically, the drug loading capacity of tanshinone II (A) and salvianolic acid B were 0.5 g x L(-1) and 1 g x L(-1), respectively, with a good stability among long-term retention samples. According to the results, the prepared emulsion could load liposoluble tanshinone II (A) and water-soluble salvianolic acid B simultaneously, which lays a pharmaceutical foundation for giving full play to the efficacy of S. miltiorrhiza.

Effects of Flaxseed and pH on the Emulsion Properties of Beef by Using a Model System

OpenAIRE

Şükrü Kurt; Huriye Gözde Ceylan

2018-01-01

The effects of ground flaxseed (0-0.5%) and pH (3.88-8.12) on the emulsion properties of beef were studied using a model system. A central composite rotatable design was used to determine the response surface. pH, flaxseed and their interactions had significant effects on the emulsion properties of beef. pH and the interaction between pH and flaxseed increased emulsion capacity (EC). Flaxseed and pH increased emulsion stability (ES) until a critical point, which was reached at a flaxseed lev...

Impact of endogenous canola phenolics on the oxidative stability of oil‐in‐water emulsions

DEFF Research Database (Denmark)

Sørensen, Ann-Dorit Moltke; Friel, James; Winkler‐Moser, Jill K.

2013-01-01

The aim of this study was to evaluate the antioxidative effect of phenolics naturally present in canola seeds and meal. Individual phenolics were extracted from ground, defatted canola seeds, and meal. Fractionated extracts rich in sinapic acid, sinapine, or canolol as well as a non......‐fractionated extract were used. These extracts (100 and 350 µM) were evaluated as antioxidants in stripped canola oil‐in‐water (o/w) emulsion. For comparison, the antioxidative effect of phenolic standards for sinapic acid and sinapine (as sinapine thiocyanate) and butylated hydroxytoluene (BTH) as a positive control....... Therefore, these canola extracts can be used for protecting canola oil emulsion or other emulsions against lipid oxidation. However, the results indicate that the antioxidant activity of the extracts rich in sinapine and canolol had a concentration‐sensitive effect. In order to get the best antioxidative...

Antioxidant effect of water and acetone extracts of Fucus vesiculosuson oxidative stability of skin care emulsions

DEFF Research Database (Denmark)

Poyato, Candelaria; Thomsen, Birgitte Raagaard; Hermund, Ditte Baun

2017-01-01

A water and an acetone extract of the Icelandic brown algae Fucus vesiculosus were evaluated as potential natural sources of antioxidant compounds in skin care emulsions. To assess their efficacy in inhibiting lipid oxidation caused by photo- or thermoxidation, they were stored in darkness and room...... temperature. High temperature also caused greater increments in the droplet size of the emulsions. The analysis of the tocopherol content, peroxide value and volatile compounds during the storage revealed that, whereas both water and acetone extracts showed (at 2 mg/g of emulsion) protective effect against...

Arrested of coalescence of emulsion droplets of arbitrary size

Science.gov (United States)

Mbanga, Badel L.; Burke, Christopher; Blair, Donald W.; Atherton, Timothy J.

2013-03-01

With applications ranging from food products to cosmetics via targeted drug delivery systems, structured anisotropic colloids provide an efficient way to control the structure, properties and functions of emulsions. When two fluid emulsion droplets are brought in contact, a reduction of the interfacial tension drives their coalescence into a larger droplet of the same total volume and reduced exposed area. This coalescence can be partially or totally hindered by the presence of nano or micron-size particles that coat the interface as in Pickering emulsions. We investigate numerically the dependance of the mechanical stability of these arrested shapes on the particles size, their shape anisotropy, their polydispersity, their interaction with the solvent, and the particle-particle interactions. We discuss structural shape changes that can be induced by tuning the particles interactions after arrest occurs, and provide design parameters for the relevant experiments.

Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions

Science.gov (United States)

Serdaroğlu, M.; Nacak, B.; Karabıyıkoğlu, M.; Tepe, M.; Baykara, I.; Kökmen, Y.

2017-09-01

In this study, the effects of adding pumpkin seed oil (PSO) in water emulsion to model system chicken meat emulsions (MSME) on product quality and oxidative stability were investigated. MSME were produced by replacing 25% (P25) and 50% (P50) of beef fat with PSO-in-water emulsion (PSO/W) while control treatment was prepared with only beef fat. Addition of PSO/W to the formulation resulted in significant differences in chemical composition and pH values of both raw and cooked MSME treatments. The use of PSO/W produced significant improvements to emulsion stability, oxidative stability and cooking yield of MSME. It was determined that the use of PSO/W formulation results in decreased total expressible fluid values and increased cooking yields of the emulsions. It was observed that the highest cooking yield and the lowest total expressible fluid were found in the sample containing 50% PSO/W. It should be a feasible strategy to produce fat-reduced meat products with healthier lipid profiles by using PSO/W.

A new flow focusing technique to produce very thin jets

International Nuclear Information System (INIS)

Acero, A J; Rebollo-Muñoz, N; Montanero, J M; Gañán-Calvo, A M; Vega, E J

2013-01-01

A new technique is proposed in this paper to produce jets, droplets, and emulsions with sizes ranging from tens of microns down to the submicrometer scale. Liquid is injected at a constant flow rate through a hypodermic needle to form a film over the needle's outer surface. This film flows toward the needle tip until a liquid ligament is steadily ejected. Both the film motion and the liquid ejection are driven by the viscous and pressure forces exerted by a coflowing fluid stream. If this stream is a high-speed gas current, the outcome is a capillary jet which breaks up into droplets due to the Rayleigh instability. Micrometer emulsions are also produced by this instability mechanism when the injected liquid is focused by a viscous liquid stream. The minimum flow rates reached with the proposed technique are two orders of magnitude lower than those of the standard flow focusing configuration. This sharp reduction of the minimum flow rate allows one to form steady jets with radii down to the submicrometer scale. The stability of this new configuration is analyzed experimentally for both gas–liquid and liquid–liquid systems. In most of the cases, the loss of stability must be attributed to the liquid source because the critical Weber (capillary) number for the gas–liquid (liquid–liquid) case was significantly greater than the value corresponding to the convective/absolute instability transition in the jet. (paper)

Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria?

Science.gov (United States)

Kadri, Hani El; Devanthi, Putu Virgina Partha; Overton, Tim W; Gkatzionis, Konstantinos

2017-11-01

Nano-emulsions (typically droplet diameternano-emulsions even in reference to similar microbial species and formulations. Following up, this study aimed to investigate the effect of nano-emulsions on four bacterial species (Staphylococcus epidermidis, Bacillus cereus, Lactobacillus acidophilus and five Escherichia coli strains) possessing different surface charge and hydrophobicity. Model oil-in-water (O/W) emulsions with different size of oil droplets were prepared with sunflower oil stabilised by polysorbate 80 (Tween80) emulsifier (hydrophilic), using high shear mixing followed by ultrasonication. The viability of bacteria was monitored by culture, membrane integrity was assessed with flow cytometric analysis with propidium iodide (PI) staining and fluorescence microscopy monitored the spatial distribution of cells within the O/W emulsions. The stability of the nano-O/W emulsions in the presence of bacteria was assessed by monitoring the droplet size [D (4, 3)] and creaming height. In contrast to other reports the survival and growth of bacteria was not affected by the size of the oil droplets, no damage to the bacterial membrane was evident with flow cytometry and emulsion stability was not affected by the presence of bacteria during 7days of storage. Furthermore, the antimicrobial activity of caprylic acid (CA) was compared between O/W coarse and nano-emulsions while varying the concentration of the hydrophilic surfactant Tween80. The activity of CA was similar in nano-emulsion and coarse emulsion; however, it was higher than in bulk oil and was reduced with increasing Tween80 concentration, suggesting that its efficacy is dictated by formulation rather than oil droplet size. The results demonstrated no enhanced antimicrobial activity due to nano-sized oil droplets and that conclusions on nano-emulsions should be taken with caution. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds.

Science.gov (United States)

Pan, Yuanjie; Tikekar, Rohan V; Nitin, N

2013-06-25

Oxidation of encapsulated bioactive compounds in emulsions is one of the key challenges that limit shelf life of emulsion containing products. Oxidation in these emulsions is triggered by permeation of free radicals generated at the emulsion interface. The objective of this study was to evaluate the role of antioxidant properties of common emulsifiers (lecithin and Tween 20) in reducing permeation of free radicals across the emulsion interface. Radical permeation rates were correlated with oxidative stability of a model bioactive compound (curcumin) encapsulated in these emulsions. Rate of permeation of peroxyl radicals from the aqueous phase to the oil phase of emulsion was inversely proportional to the antioxidant properties of emulsifiers. The rate of radical permeation was significantly higher (plecithin compared to native lecithin that showed higher antioxidant activity. Free radical permeation rate correlated with stability of curcumin in emulsions and was significantly higher (plecithin stabilized emulsions as compared to Tween 20 emulsions. Overall, this study demonstrates that antioxidant activity of emulsifiers significantly influences permeation of free radicals across the emulsion interface and the rate of oxidation of bioactive encapsulant. Copyright © 2013 Elsevier B.V. All rights reserved.

EFFECT OF DIFFERENT K2 HPO4, NaCl LEVELS AND TWO DIFFERENT TEMPARATURES ON SOME EMULSION PROPERTIES OF GOAT MEAT

Directory of Open Access Journals (Sweden)

Mustafa KARAKAYA

1996-03-01

Full Text Available Different levels of K2 HPO4 (0.00 %, 0.25 % and 0.50 % and NaCl (2.5 % and 3.0 % were added into goat meat, at the two different temperatures (11o C and 18o C in order to investigate the emulsion properties in the model emulsion system. Emulsion capacity (EK, emulsion viscocity (EV, emulsion stability ratio (ES, the ratio of separated water (ESO and oil (EYO ratio from the emulsion, and the emulsion pH were determined. K2 HPO4 and NaCl levels and the oil temperatures have significant effect (p

Synthesis of Covalently Cross-Linked Colloidosomes from Peroxidized Pickering Emulsions

Directory of Open Access Journals (Sweden)

Nadiya Popadyuk

2016-10-01

Full Text Available A new approach to the formation of cross-linked colloidosomes was developed on the basis of Pickering emulsions that were stabilized exclusively by peroxidized colloidal particles. Free radical polymerization and a soft template technique were used to convert droplets of a Pickering emulsion into colloidosomes. The peroxidized latex particles were synthesized in the emulsion polymerization process using amphiphilic polyperoxide copolymers poly(2-tert-butylperoxy-2-methyl-5-hexen-3-ine-co-maleic acid (PM-1-MAc or poly[N-(tert-butylperoxymethylacrylamide]-co-maleic acid (PM-2-MAc, which were applied as both initiators and surfactants (inisurfs. The polymerization in the presence of the inisurfs results in latexes with a controllable amount of peroxide and carboxyl groups at the particle surface. Peroxidized polystyrene latex particles with a covalently grafted layer of inisurf PM-1-MAc or PM-2-MAc were used as Pickering stabilizers to form Pickering emulsions. A mixture of styrene and/or butyl acrylate with divinylbenzene and hexadecane was applied as a template for the synthesis of colloidosomes. Peroxidized latex particles located at the interface are involved in the radical reactions of colloidosomes formation. As a result, covalently cross-linked colloidosomes were obtained. It was demonstrated that the structure of the synthesized (using peroxidized latex particles colloidosomes depends on the amount of functional groups and pH during the synthesis. Therefore, the size and morphology of colloidosomes can be controlled by latex particle surface properties.

Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage.

Science.gov (United States)

Joseph, Serlene; Chatli, Manish K; Biswas, Ashim K; Sahoo, Jhari

2014-11-01

Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10 %; T-1), tomato pulp (12.5 %; T-2), lyophilized tomato peel (6 %; T-3), and pink guava pulp (10 %; T-4) was evaluated in raw pork emulsion during refrigerated storage for 9 days under aerobic packaging. The lycopene and β-carotene content varied in pork emulsion as T-3 > T-1 > T-2 > T-4 and decreased (P emulsions than in control. Overall, incorporation of tomato products and pink guava pulp improved the visual colour and odour scores of raw pork emulsion. These results indicated that tomato products and guava pulp can be utilized as sources of natural antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.

From bijels to Pickering emulsions: A lattice Boltzmann study

NARCIS (Netherlands)

Jansen, F.; Harting, J.

2011-01-01

Particle stabilized emulsions are ubiquitous in the food and cosmetics industry, but our understanding of the influence of microscopic fluid-particle and particle-particle interactions on the macroscopic rheology is still limited. In this paper we present a simulation algorithm based on a

Transitions in Structure in Oil-in-Water Emulsions As Studied by Diffusing Wave Spectroscopy

NARCIS (Netherlands)

Ruis, H.G.M.; Gruijthuijsen, van K.; Venema, P.; Linden, van der E.

2007-01-01

Transitions in structure of sodium caseinate stabilized emulsions were studied using conventional rheometry as well as diffusing wave spectroscopy (DWS). Structural differences were induced by different amounts of stabilizer, and transitions in structure were induced by acidification. Special

Separation Properties of Wastewater Containing O/W Emulsion Using Ceramic Microfiltration/Ultrafiltration (MF/UF Membranes

Directory of Open Access Journals (Sweden)

Kanji Matsumoto

2013-06-01

Full Text Available Washing systems using water soluble detergent are used in electrical and mechanical industries and the wastewater containing O/W emulsion are discharged from these systems. Membrane filtration has large potential for the efficient separation of O/W emulsion for reuses of treated water and detergent. The separation properties of O/W emulsions by cross-flow microfiltration and ultrafiltration were studied with ceramic MF and UF membranes. The effects of pore size; applied pressure; cross-flow velocity; and detergent concentration on rejection of O/W emulsion and flux were systematically studied. At the condition achieving complete separation of O/W emulsion the pressure-independent flux was observed and this flux behavior was explained by gel-polarization model. The O/W emulsion tended to permeate through the membrane at the conditions of larger pore size; higher emulsion concentration; and higher pressure. The O/W emulsion could permeate the membrane pore structure by destruction or deformation. These results imply the stability of O/W emulsion in the gel-layer formed on membrane surface play an important role in the separation properties. The O/W emulsion was concentrated by batch cross-flow concentration filtration and the flux decline during the concentration filtration was explained by the gel- polarization model.

Separation Properties of Wastewater Containing O/W Emulsion Using Ceramic Microfiltration/Ultrafiltration (MF/UF) Membranes

Science.gov (United States)

Nakamura, Kazuho; Matsumoto, Kanji

2013-01-01

Washing systems using water soluble detergent are used in electrical and mechanical industries and the wastewater containing O/W emulsion are discharged from these systems. Membrane filtration has large potential for the efficient separation of O/W emulsion for reuses of treated water and detergent. The separation properties of O/W emulsions by cross-flow microfiltration and ultrafiltration were studied with ceramic MF and UF membranes. The effects of pore size; applied pressure; cross-flow velocity; and detergent concentration on rejection of O/W emulsion and flux were systematically studied. At the condition achieving complete separation of O/W emulsion the pressure-independent flux was observed and this flux behavior was explained by gel-polarization model. The O/W emulsion tended to permeate through the membrane at the conditions of larger pore size; higher emulsion concentration; and higher pressure. The O/W emulsion could permeate the membrane pore structure by destruction or deformation. These results imply the stability of O/W emulsion in the gel-layer formed on membrane surface play an important role in the separation properties. The O/W emulsion was concentrated by batch cross-flow concentration filtration and the flux decline during the concentration filtration was explained by the gel- polarization model. PMID:24958621

Asphalt emulsion sealing of uranium mill tailings. 1979 annual report

International Nuclear Information System (INIS)

Hartley, J.N.; Koehmstedt, P.L.; Esterl, D.J.; Freeman, H.D.

1980-06-01

Uranium mill tailings are a source of low-level radiation and radioactive materials that may be released into the environment. Stabilization or disposal of these tailings in a safe and environmentally sound way is necessary to minimize radon exhalation and other radioactive releases. One of the most promising concepts for stabilizing uranium tailings is being investigated at the Pacific Northwest Laboratory: the use of asphalt emulsion to contain radon and other potentially hazardous materials in uranium tailings. Results of these studies indicate that radon flux from uranium tailings can be reduced by greater than 99% by covering the tailings with an asphalt emulsion that is poured on or sprayed on (3.0 to 7.0 mm thick), or mixed with some of the tailings and compacted to form an admixture seal (2.5 to 15.2 cm) containing 18 wt % residual asphalt

Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers.

Science.gov (United States)

Chen, Bingcan; Rao, Jiajia; Ding, Yangping; McClements, David Julian; Decker, Eric Andrew

2016-07-01

The impact of natural hydrophilic antioxidants, metal chelators, and hydrophilic antioxidant/metal chelator mixture on the oxidative stability of base algae oil and water-in-algae oil emulsion was investigated. The results showed that green tea extract and ascorbic acid had greatest protective effect against algae oil oxidation and generated four day lag phase, whereas rosmarinic acid, grape seed extract, grape seed extract polymer, deferoxamine (DFO), and ethylenediaminetetraacetic acid (EDTA) had no significant protective effect. Besides, there was no synergistic effect observed between natural antioxidants and ascorbic acid. The emulsifiers are critical to the physicochemical stability of water-in-algae oil emulsions. Polyglycerol polyricinoleate (PGPR) promoted the oxidation of emulsion. Conversely, the protective effect on algae oil oxidation was appreciated when defatted soybean lecithin (PC 75) or defatted lyso-lecithin (Lyso-PC) was added. The role of hydrophilic antioxidants in emulsion was similar to that in algae oil except EDTA which demonstrated strong antioxidative effect in emulsion. The results could provide information to build up stable food products containing polyunsaturated fatty acids (PUFA). Copyright © 2016 Elsevier Ltd. All rights reserved.

Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols

DEFF Research Database (Denmark)

Sørensen, Ann-Dorit Moltke; Villeneuve, Pierre; Jacobsen, Charlotte

2017-01-01

, the aim was to evaluate the impact of emulsifiers (Citrem and Tween80) and presence of endogenous tocopherols on the efficacies of caffeic acid and caffeates (C1–C20) as antioxidants in emulsions. Lipid oxidation was evaluated during storage and partitioning of caffeic acid and caffeates was estimated...... by measuring their concentrations in the aqueous phase. Partitioning of caffeic acid and caffeates was influenced by emulsifier type and the presence of endogenous tocopherols. Caffeic acid was the most efficient antioxidant in Citrem and Tween stabilized emulsions in the presence of endogenous tocopherol....... In contrast, for Tween stabilized emulsions, caffeic acid acted as a prooxidant and the evaluated caffeates acted as strong antioxidants in the absence of endogenous tocopherol. Thus, when endogenous tocopherol was present lipophilization of caffeic acid did not increase its efficacy as an antioxidant...

Virgin olive oil and biophenols in oil-in-water food emulsions: stability and interactions in relation to the release of aroma compounds

OpenAIRE

Caporaso, Nicola

2016-01-01

The use of olive oil in several food products as been increasing in the past few years due to its healthy fatty acid composition, content of phenolic compounds and appreciated flavour. The addition of natural phenolic compounds in foods is also an interesting issue for researchers and food industry, as several challenges have to be addressed, such as lipid oxidation and the effects on the physical stability over storage. Usually, emulsions used as sauce or dressing creams are not formulated w...

Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions.

Science.gov (United States)

Kowalska, M; Mendrycka, M; Zbikowska, A; Stawarz, S

2015-02-01

Formation of emulsion systems based on interesterified fats was the objective of the study. Enzymatic interesterification was carried out between enzymatic mutton tallow and walnut oil in the proportions 2 : 3 (w/w) to produce fats not available in nature. At the beginning of the interesterification process, the balance between the interesterification and fat hydrolysis was intentionally disturbed by adding more water to the catalyst (Lipozyme IR MR) of the reaction to produce more of the polar fraction monoacylglycerols [MAGs] and diacylglycerols [DAGs]. To obtain a greater quantity of MAGs and DAGs in the reaction environment via hydrolysis, water was added (11, 13, 14, 16 w-%) to the enzymatic preparation. The obtained fats were used to form emulsions. The emulsions were evaluated with respect to sensory and skin moisturizing properties by 83 respondents. Determination of emulsion stability using temperature and centrifugal tests was carried out. Morphology and the type of emulsions were determined. The respondents described the skin to which the emulsions in testing were applied as smooth, pleasant to touch and adequately moisturized. The work has demonstrated that interesterification of a mutton tallow and walnut oil blend resulted in new fats with very interesting characteristics of triacylglycerols that are not present in the environment. The results of the present work indicate the possibility of application of fats with the largest quantity of MAGs and DAGs as a fat base of emulsions in the cosmetic industries. The hypothesis assumed in this work of producing additional quantities of MAGs and DAGs (in the process of enzymatic interesterification) responsible for the stability of the system was confirmed. It should be pointed out that the emulsions based on interesterified fats exhibited a greater level of moisturization of the skin than the emulsions containing non-interesterified fat. Also, in the respondents' opinion, the emulsion containing fat, which

Transdermal delivery of forskolin from emulsions differing in droplet size.

Science.gov (United States)

Sikora, Elżbieta; Llinas, Meritxell; Garcia-Celma, Maria Jose; Escribano, Elvira; Solans, Conxita

2015-02-01

The skin permeation of forskolin, a diterpene isolated from Coleus forsholii, was studied using oil in water (O/W) emulsions as delivery formulations and also an oil solution for comparative purposes. Two forskolin-loaded emulsions of water/Brij 72:Symperonic A7/Miglyol 812:Isohexadecane, at 0.075 wt% forskolin concentration were prepared with the same composition and only differing in droplet size (0.38 μm and 10 μm). The emulsions showed high kinetic stability at 25 °C. In vitro study of forskolin penetration through human skin was carried out using the MicroettePlus(®) system. The concentration of the active in the receptor solution (i.e. ethanol/phosphate buffer 40/60, v/v) was analyzed by high performance liquid chromatography with UV detection. The obtained results showed that forskolin permeation from the emulsions and the oil solution, through human skin, was very high (up to 72.10%), and no effect of droplet size was observed. Copyright © 2015 Elsevier B.V. All rights reserved.

Rheology of attractive emulsions.

Science.gov (United States)

Datta, Sujit S; Gerrard, Dustin D; Rhodes, Travers S; Mason, Thomas G; Weitz, David A

2011-10-01

We show how attractive interactions dramatically influence emulsion rheology. Unlike the repulsive case, attractive emulsions below random close packing, φ(RCP), can form soft gel-like elastic solids. However, above φ(RCP), attractive and repulsive emulsions have similar elasticities. Such compressed attractive emulsions undergo an additional shear-driven relaxation process during yielding. Our results suggest that attractive emulsions begin to yield at weak points through the breakage of bonds, and, above φ(RCP), also undergo droplet configurational rearrangements.

Pickering emulsions for skin decontamination.

Science.gov (United States)

Salerno, Alicia; Bolzinger, Marie-Alexandrine; Rolland, Pauline; Chevalier, Yves; Josse, Denis; Briançon, Stéphanie

2016-08-01

This study aimed at developing innovative systems for skin decontamination. Pickering emulsions, i.e. solid-stabilized emulsions, containing silica (S-PE) or Fuller's earth (FE-PE) were formulated. Their efficiency for skin decontamination was evaluated, in vitro, 45min after an exposure to VX, one of the most highly toxic chemical warfare agents. Pickering emulsions were compared to FE (FE-W) and silica (S-W) aqueous suspensions. PE containing an oil with a similar hydrophobicity to VX should promote its extraction. All the formulations reduced significantly the amount of VX quantified on and into the skin compared to the control. Wiping the skin surface with a pad already allowed removing more than half of VX. FE-W was the less efficient (85% of VX removed). The other formulations (FE-PE, S-PE and S-W) resulted in more than 90% of the quantity of VX removed. The charge of particles was the most influential factor. The low pH of formulations containing silica favored electrostatic interactions of VX with particles explaining the better elimination from the skin surface. Formulations containing FE had basic pH, and weak interactions with VX did not improve the skin decontamination. However, these low interactions between VX and FE promote the transfer of VX into the oil droplets in the FE-PE. Copyright © 2016 Elsevier B.V. All rights reserved.

Emulsion-based synthesis of NaA zeolite nanocrystals and its ...

Indian Academy of Sciences (India)

Administrator

tion is an essential requirement for practical purposes. In addition to ... The stabilized emulsion was then placed in an oil bath at 65 ± 1°C ... machine (Dip Master; Model: 200, CHEMAT Technology .... time of 2 h during hydrothermal treatment.

Response surface optimization of pH and ionic strength for emulsion characteristics of egg yolk.

Science.gov (United States)

Kurt, S; Zorba, O

2009-11-01

Effects of pH (3.5, 4.5, 6.0, 7.5, and 8.5) and ionic strength (0.05, 0.15, 0.30, 0.45, and 0.55 M NaCl) on emulsion capacity, emulsion stability (ES), apparent yield stress of emulsion (AYS), and emulsion density (ED) of egg yolk were studied by using a model system. Ionic strength and pH had significant (P emulsion characteristics of egg yolk. Their interaction effects also have been found significant on ES, AYS, and ED. Predicted solutions of ES, emulsion capacity, and ED were minimum. The critical point of ES was determined to be at pH 6.08 and an ionic strength of 0.49 (M NaCl). Predicted solution for AYS was a maximum, which was determined to be at pH 6.04 and an ionic strength of 0.29 (M NaCl). Optimum values of pH and ionic strenght were 4.61 to 7.43 and 0.10 to 0.47, respectively.

Showing Emulsion Properties with Common Dairy Foods

Science.gov (United States)

Bravo-Diaz, Carlos; Gonzalez-Romero, Elisa

1996-09-01

Foods are mixtures of different chemical compounds, and the quality we sense (taste, texture, color, etc.) are all manifestations of its chemical properties. Some of them can be visualized with the aid of simple, safe and inexpensive experiments using dairy products that can be found in any kitchen and using almost exclusively kitchen utensils. In this paper we propose some of them related with food emulsions. Food emulsions cover an extremely wide area of daily-life applications such as milk, sauces, dressings and beverages. Experimentation with some culinary recipes to prepare them and the analyisis of the observed results is close to ideal subject for the introduction of chemical principles, allowing to discuss about the nature and composition of foods, the effects of additives, etc. At the same time it allows to get insights into the scientific reasons that underlie on the recipes (something that it is not usually found in most cookbooks). For example, when making an emulsion like mayonnaise, why the egg yolks and water are the first materials in the bowl , and the oil is added to them rather than in the other way around? How you can "rescue" separate emulsions (mayonnaise)? Which parameters affect emulsion stability? Since safety, in its broad sense, is the first requisite for any food, concerns about food exist throughout the world and the more we are aware of our everyday life, the more likely we will be to deal productively with the consequences. On the other hand, understanding what foods are and how cooking works destroys no delightful mystery of the art of cuisine, instead the mystery expands.

High solids emulsions produced by ultrasound as a function of energy density.

Science.gov (United States)

Consoli, Larissa; de Figueiredo Furtado, Guilherme; da Cunha, Rosiane Lopes; Hubinger, Míriam Dupas

2017-09-01

The use of emulsifying methods is frequently required before spray drying food ingredients, where using high concentration of solids increases the drying process yield. In this work, we used ultrasound to obtain kinetically stable palm oil-in-water emulsions with 30g solids/100g of emulsion. Sodium caseinate, maltodextrin and dried glucose syrup were used as stabilizing agents. Sonication time of 3, 7 and 11min were evaluated at power of 72, 105 and 148W (which represents 50%, 75% and 100% of power amplitude in relation to the nominal power of the equipment). Energy density required for each assay was calculated. Emulsions were characterized for droplets mean diameter and size distribution, optical microscopy, confocal microscopy, ζ-potential, creaming index (CI) and rheological behavior. Emulsions presented bimodal size distribution, with D [3,2] ranging from 0.7 to 1.4μm and CI between 5% and 12%, being these parameters inversely proportional to sonication time and power, but with a visual kinetically stabilization after the treatment at 148W at 7min sonication. D [3,2] showed to depend of energy density as a power function. Sonication presented as an effective method to be integrated to spray drying when emulsification is needed before the drying process. Copyright © 2016 Elsevier B.V. All rights reserved.

Level Recession Of Emissions Release By Motor-And-Tractor Diesel Engines Through The Application Of Water-Fuel Emulsions

Science.gov (United States)

Ivanov, A.; Chikishev, E.

2017-01-01

The paper is dedicated to a problem of environmental pollution by emissions of hazardous substances with the exhaust gases of internal combustion engines. It is found that application of water-fuel emulsions yields the best results in diesels where production of a qualitative carburetion is the main problem for the organization of working process. During pilot studies the composition of a water-fuel emulsion with the patent held is developed. The developed composition of a water-fuel emulsion provides its stability within 14-18 months depending on mass content of components in it while stability of emulsions’ analogues makes 8-12 months. The mode of operation of pilot unit is described. Methodology and results of pilot study of operation of diesel engine on a water-fuel emulsion are presented. Cutting time of droplet combustion of a water-fuel emulsion improves combustion efficiency and reduces carbon deposition (varnish) on working surfaces. Partial dismantling of the engine after its operating time during 60 engine hours has shown that there is a removal of a carbon deposition in cylinder-piston group which can be observed visually. It is found that for steady operation of the diesel and ensuring decrease in level of emission of hazardous substances the water-fuel emulsion with water concentration of 18-20% is optimal.

Application of D-optimal experimental design method to optimize the formulation of O/W cosmetic emulsions.

Science.gov (United States)

Djuris, J; Vasiljevic, D; Jokic, S; Ibric, S

2014-02-01

This study investigates the application of D-optimal mixture experimental design in optimization of O/W cosmetic emulsions. Cetearyl glucoside was used as a natural, biodegradable non-ionic emulsifier in the relatively low concentration (1%), and the mixture of co-emulsifiers (stearic acid, cetyl alcohol, stearyl alcohol and glyceryl stearate) was used to stabilize the formulations. To determine the optimal composition of co-emulsifiers mixture, D-optimal mixture experimental design was used. Prepared emulsions were characterized with rheological measurements, centrifugation test, specific conductivity and pH value measurements. All prepared samples appeared as white and homogenous creams, except for one homogenous and viscous lotion co-stabilized by stearic acid alone. Centrifugation testing revealed some phase separation only in the case of sample co-stabilized using glyceryl stearate alone. The obtained pH values indicated that all samples expressed mild acid value acceptable for cosmetic preparations. Specific conductivity values are attributed to the multiple phases O/W emulsions with high percentages of fixed water. Results of the rheological measurements have shown that the investigated samples exhibited non-Newtonian thixotropic behaviour. To determine the influence of each of the co-emulsifiers on emulsions properties, the obtained results were evaluated by the means of statistical analysis (ANOVA test). On the basis of comparison of statistical parameters for each of the studied responses, mixture reduced quadratic model was selected over the linear model implying that interactions between co-emulsifiers play the significant role in overall influence of co-emulsifiers on emulsions properties. Glyceryl stearate was found to be the dominant co-emulsifier affecting emulsions properties. Interactions between the glyceryl stearate and other co-emulsifiers were also found to significantly influence emulsions properties. These findings are especially important

Prooxidative and antioxidative properties of β-carotene in chlorophyll and riboflavin photosensitized oil-in-water emulsions.

Science.gov (United States)

Park, JungWoo; Kim, Tae Soo; Kim, Mi-Ja; Lee, JaeHwan

2013-09-01

Effects of β-carotene on the oxidative stability of chlorophyll or riboflavin photosensitized oil-in-water (O/W) emulsions were determined by analysing the depleted headspace oxygen content, lipid hydroperoxides, fluorescence intensity, and headspace volatiles. As the concentration of β-carotene increased from 0 to 10, 100, and 1000 μM, the oxidative stability of samples containing chlorophylls decreased in a concentration-dependent manner under light, indicating that β-carotene acted as a prooxidant. However, in riboflavin photosensitized O/W emulsions, 100 and 1000 μM β-carotene inhibited lipid oxidation. Although β-carotene protected both photosensitisers in O/W emulsions, β-carotene displayed antioxidative or prooxidative properties, which depended on the polarity of the photosensitisers. The development of t-2-heptenal and 1-octen-3-ol increased greatly in chlorophyll sensitised O/W emulsions with an increase in β-carotene concentration, implying that more singlet oxygen oxidation occurred due to the higher levels of remaining chlorophylls. However, the content of t-2-heptenal and 1-octen-3-ol in the riboflavin sensitised O/W emulsions was not significantly correlated with the β-carotene concentration, which indicates that β-carotene in the lipid particles effectively quenched singlet oxygen. Copyright © 2013 Elsevier Ltd. All rights reserved.

High frequency nonlinear scattering from a micrometer to submicrometer sized lipid encapsulated contrast agent

NARCIS (Netherlands)

Goertz, David E.; Frijlink, Martijn E.; de Jong, N.; van der Steen, A.F.W.

2006-01-01

An experimental lipid encapsulated contrast agent comprised substantially of micrometer to submicrometer diameter bubbles was evaluated for its capacity to produce nonlinear scattering in response to high transmit frequencies. Agent characterization experiments were conducted at transmit frequencies

Dietary protein and fat emulsions, processed by ultrasound and pulsed magnetic field

Directory of Open Access Journals (Sweden)

E. I. Verboloz

2017-01-01

Full Text Available For the baking of baked goods in order to save fats, different types of endorsement and protein-fatty emulsions which are used as ingredients in goods and for the protection of metal moulds from burning. Usually emulsion is prepared on bakery enterprises by National State Standard Р 51785–2001, involving mechanical beating up of ingredients. The authors suggested and studied the way of manufacturing of more stable food protein-fatty emulsions using ultrasonic transmitter with rigid neodymium magnets on its thickener. As ingredients, there were applied curd whey diluted with water, unpurified sunflower oil and sunflower phosphatides. Ratio of whey and water is 1:7. Physical effects of ultrasound and field of magnets in contact layer of liquid ingredients being dispersed have increased the viscosity and dispersion of protein-fatty emulsions. Hypothesis of increase of stability and sterility of protein-fatty emulsion by the selection of parameters of magnetic field and power of ultrasound transmitter is confirmed experimentally. Microscopic analysis shows high degree of homogeneity of emulsion under the time of processing 3-4 minutes and intensity of ultrasound 2 W/cm2, that is energetically profitable. There was revealed synergism of influence of physical effects of ultrasound and magnetic field on the durability and steadiness of emulsion to mechanical and temperature effect and also cidal effect, prolonging terms of product using. Manufacture of emulsions by the declared way using the ultrasound and magnetic field of constant neodymium magnets decreases number of injected elements-emulsifiers by 3-4 times or excludes their use at all. Existing piezoelectric ultrasound units as well as neodymium magnets have small sizes and low energy consumption, easily built into the line of continuous manufacture of emulsion for the bread production. Such emulsions are less demanding to the storage and transportation.

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Science.gov (United States)

Kim, Hyun-Wook; Hwang, Ko-Eun

2017-01-01

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (pmeat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (pmeat emulsions treated with fermented red beet extract were higher than in that treated with both fermented red beet extract and ascorbic acid (pmeat emulsions tested. Treatment T2, containing nitrite and ascorbic acid, had the highest overall acceptability score (pnitrite from red beet extract and 0.05% ascorbic acid (p>0.05). The residual nitrite content of the meat emulsions treated with ascorbic acid was lower than in those treated without ascorbic acid (pnitrite for the stability of color development in meat emulsions. PMID:28515652

INTERFACIAL ENERGY DURING THE EMULSIFICATION OF WATER-IN-HEAVY CRUDE OIL EMULSIONS

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V. Karcher

2015-03-01

Full Text Available Abstract The aim of this study was to investigate the interfacial energy involved in the production of water-in-oil (W/O emulsions composed of water and a Brazilian heavy crude oil. For such purpose an experimental set-up was developed to measure the different energy terms involved in the emulsification process. W/O emulsions containing different water volume fractions (0.1, 0.25 and 0.4 were prepared in a batch calorimeter by using a high-shear rotating homogenizer at two distinct rotation speeds (14000 and 22000 rpm. The results showed that the energy dissipated as heat represented around 80% of the energy transferred to the emulsion, while around 20% contributed to the internal energy. Only a very small fraction of the energy (0.02 - 0.06% was stored in the water-oil interface. The results demonstrated that the high energy dissipation contributes to the kinetic stability of the W/O emulsions.

Interconnectivity of macroporous molecularly imprinted polymers fabricated by hydroxyapatite-stabilized Pickering high internal phase emulsions-hydrogels for the selective recognition of protein.

Science.gov (United States)

Sun, Yanhua; Li, Yuqing; Xu, Jiangfeng; Huang, Ling; Qiu, Tianyun; Zhong, Shian

2017-07-01

Hydroxyapatite hybridized molecularly imprinted polydopamine polymers with selective recognition of bovine hemoglobin (BHb) were successfully prepared via Pickering oil-in-water high internal phase emulsions-hydrogels and molecularly imprinting technique. The emulsions were stabilized by hydroxyapatite of which the wettability was modified by 3-methacryloxypropyltrimethoxysilane. The materials were characterized by SEM, IR and TGA. The results showed that the BHb imprinted polymers based on Pickering hydrogels (Hydro-MIPs) possess macropores ranging from 20μm to 50μm, and their large numbers of amino groups and hydroxyl groups result in a favorable adsorption capacity for BHb. The maximum adsorption capacity of Hydro-MIPs for BHb was 438mg/g, 3.27 times more than that of the non-imprinted polymers (Hydro-NIPs). The results indicated that Hydro-MIPs possessing well-defined hierarchical porous structures exhibited outstanding recognition behavior towards the target protein molecules. This work provided a promising alternative method for the fabrication of polymer materials with tunable and interconnected pores structures for the separation and purification of protein in vitro. Copyright © 2017. Published by Elsevier B.V.

Fabrication of superhydrophobic polyurethane/organoclay nano-structured composites from cyclomethicone-in-water emulsions

Energy Technology Data Exchange (ETDEWEB)

Bayer, I.S., E-mail: ibayer1@illinois.edu [Department of Aerospace Engineering, University of Illinois at Urbana-Champaign, IL 61801 (United States); Steele, A.; Martorana, P.J. [Department of Aerospace Engineering, University of Illinois at Urbana-Champaign, IL 61801 (United States); Loth, E. [Department of Aerospace Engineering, University of Illinois at Urbana-Champaign, IL 61801 (United States); Department of Mechanical and Aerospace Engineering, University of Virginia, VA 22904 (United States)

2010-11-15

Nano-structured polyurethane/organoclay composite films were fabricated by dispersing moisture-curable polyurethanes and fatty amine/amino-silane surface modified montmorillonite clay (organoclay) in cyclomethicone-in-water emulsions. Cyclomethicone Pickering emulsions were made by emulsifying decamethylcyclopentasiloxane (D{sub 5}), dodecamethylcyclohexasiloxane (D{sub 6}) and aminofunctional siloxane polymers with water using montmorillonite particles as emulsion stabilizers. Polyurethane and organoclay dispersed emulsions were spray coated on aluminum surfaces. Upon thermosetting, water repellent self-cleaning coatings were obtained with measured static water contact angles exceeding 155{sup o} and low contact angle hysteresis (<8{sup o}). Electron microscopy images of the coating surfaces revealed formation of self-similar hierarchical micro- and nano-scale surface structures. The surface morphology and the coating adhesion strength to aluminum substrates were found to be sensitive to the relative amounts of dispersed polyurethane and organoclay in the emulsions. The degree of superhydrophobicity was analyzed using static water contact angles as well as contact angle hysteresis measurements. Due to biocompatibility of cyclomethicones and polyurethane, developed coatings can be considered for specific bio-medical applications.

Fabrication of superhydrophobic polyurethane/organoclay nano-structured composites from cyclomethicone-in-water emulsions

International Nuclear Information System (INIS)

Bayer, I.S.; Steele, A.; Martorana, P.J.; Loth, E.

2010-01-01

Nano-structured polyurethane/organoclay composite films were fabricated by dispersing moisture-curable polyurethanes and fatty amine/amino-silane surface modified montmorillonite clay (organoclay) in cyclomethicone-in-water emulsions. Cyclomethicone Pickering emulsions were made by emulsifying decamethylcyclopentasiloxane (D 5 ), dodecamethylcyclohexasiloxane (D 6 ) and aminofunctional siloxane polymers with water using montmorillonite particles as emulsion stabilizers. Polyurethane and organoclay dispersed emulsions were spray coated on aluminum surfaces. Upon thermosetting, water repellent self-cleaning coatings were obtained with measured static water contact angles exceeding 155 o and low contact angle hysteresis ( o ). Electron microscopy images of the coating surfaces revealed formation of self-similar hierarchical micro- and nano-scale surface structures. The surface morphology and the coating adhesion strength to aluminum substrates were found to be sensitive to the relative amounts of dispersed polyurethane and organoclay in the emulsions. The degree of superhydrophobicity was analyzed using static water contact angles as well as contact angle hysteresis measurements. Due to biocompatibility of cyclomethicones and polyurethane, developed coatings can be considered for specific bio-medical applications.

PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS Palm Kernel Oil (PKO [The Effect of Ethanolisis Reaction Time at Room Temperature on Yield and Emulsion Stability Ofproduct of Ethanolisis Palm Kernel Oil (PKO

Directory of Open Access Journals (Sweden)

Jessica Yunggo

2016-09-01

Full Text Available PKO (palm kernel oil is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of triglycerides. Triglycerides can be converted into a number of derivative products such as mono-diglycerides (MG-DG. MG-DG can be formed by ethanolisis reaction. In this study ethanolisis reaction of PKO was done by adding 96% of technical ethanol containing NaOH 1% (w/w PKO on PKO solution at a room temperature and a shorter time than the another PKO ethanolisis before. This study was aimed to find the best PKO ethanolisis reaction time in providing products of ethanolisis PKO with yield and high emulsion stability. The experiment was a nonfactorial  and arranged in a complete randomized block design (CRBD with four replications.  The single factor studied was 7 levels of  the reaction time in which  were 1, 3, 5, 7, 9, 11 and 13 minutes.  The data  were analysed using ANOVA and  further by Orthogonal polynomial on the significant level of 1% and 5%. The results showed that the reaction time ethanolisis had no effect on the yield and stability of the emulsion of fresh coconut milk. The yield of the resulting range between 17.32% - 18.07% and the stability of emulsion ranged between 88.88% - 92.50% during one day and 85.23% - 89.50% during two days. The sensory observation indicated that PKO ethanolisis product can preserve coconut milk for 3 days of storage time with color and scent of fresh coconut milk, and  more stable compared to control. Keywords: emulsion stability, ethanolisis, PKO, time, yield

Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions.

Science.gov (United States)

Saari, Hisfazilah; Fuentes, Catalina; Sjöö, Malin; Rayner, Marilyn; Wahlgren, Marie

2017-02-10

The aim of this study was to investigate non-solvent precipitation of starch to produce nanoparticles that could be used in Pickering emulsions. The material used was waxy maize, modified with octenyl succinic anhydride. Different methods of non-solvent precipitation were investigated, and a method based on direct mixing of an 8% starch solution and ethanol (ratio 1:1) was found to produce the smallest particles. The particle size was measured using AFM and AF4, and was found to be in the range 100-200nm. However, both larger particles and aggregates of nanoparticles were observed. The emulsion produced using the precipitated starch particles had a droplet size that between 0.5 and 45μm, compared to emulsions produced from waxy maize granules, in which had a size of 10-100μm. The drop in size contributed to increased stability against creaming. The amount of starch used for emulsion stabilization could also be substantially reduced. Copyright © 2016 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.

Science.gov (United States)

Fustier, Patrick; Achouri, Allaoua; Taherian, Ali R; Britten, Michel; Pelletier, Marylène; Sabik, Hassan; Villeneuve, Sébastien; Mondor, Martin

2015-10-28

The impact of whey protein isolate (WPI) and fish gelatin (FG) deposited sequentially at concentrations of 0.1, 0.5, and 0.75% on the surface of primary oil-in-water emulsions containing 5% flaxseed oil stabilized with either 0.5% fish gelatin or whey protein, respectively, was investigated. The results revealed that the adsorption of WPI/FG or FG/WPI complexes to the emulsion interface led to the formation of oil-in-water (o/w) emulsions with different stabilities and different protection degrees of the flaxseed oil. Deposition of FG on the WPI primary emulsion increased the particle size (from 0.53 to 1.58 μm) and viscosity and decreased electronegativity (from -23.91 to -11.15 mV) of the complexes. Different trends were noted with the deposition of WPI on the FG primary emulsion, resulting in decreasing particle size and increasing electronegativity and viscosity to a lower extent. Due to the superior tension-active property of WPI, the amount of protein load in the WPI primary emulsion as well as in WPI/FG complex was significantly higher than the FG counterparts. A multilayer emulsion made with 0.5% WPI/0.75% FG exhibited the lowest oxidation among all of the multilayered emulsions tested (0.32 ppm of hexanal) after 21 days, likely due to the charge effect of FG that may prevent pro-oxidant metals to interact with the flaxseed oil.

Porous Polystyrene Monoliths and Microparticles Prepared from Core Cross-linked Star (CCS) Polymers-Stabilized Emulsions.

Science.gov (United States)

Chen, Qijing; Shi, Ting; Han, Fei; Li, Zihan; Lin, Chao; Zhao, Peng

2017-08-17

A hydrophobic CCS polymer of poly(benzyl methacrylate) (PBzMA) was prepared in toluene by reversible addition-fragmentation chain transfer (RAFT)-mediated dispersion polymerization. The CCS polymer, with poly(benzyl methacrylate) as the arm and crosslinked N, N'-bis(acryloyl)cystamine (BAC) as the core, was confirmed by characterization with gel permeation chromatography (GPC) and nuclear magnetic resonance (NMR) spectroscopy. Three kinds of oils (toluene, anisole and styrene) were chosen to study the emulsification properties of PBzMA CCS polymer. The oils can be emulsified by CCS polymer to form water-in-oil (w/o) emulsions. Moreover, w/o high internal phase emulsions (HIPEs) can be obtained with the increase of toluene and styrene volume fractions from 75% to 80%. Porous polystyrene monolith and microparticles were prepared from the emulsion templates and characterized by the scanning electronic microscopy (SEM). With the internal phase volume fraction increased, open-pore porous monolith was obtained.

Specially Treated Aramid Fiber Stabilized Gel-Emulsions: Preparation of Porous Polymeric Monoliths and Highly Efficient Removing of Airborne HCHO.

Science.gov (United States)

Liu, Jianfei; Chen, Xiangli; Wang, Pei; Fu, Xuwei; Liu, Kaiqiang; Fang, Yu

2017-08-01

Porous polymeric monoliths with densities as low as ≈0.060 g cm -3 are prepared in a gel-emulsion template way, of which the stabilizer employed is a newly discovered acidified aramid fiber that is so efficient that 0.05% (w/v, accounts for continuous phase) is enough to gel the system. The porous monoliths as obtained can be dried at ambient conditions, avoiding energy-consuming processes. Importantly, the monoliths show selective adsorption to HCHO, and the corresponding adsorption capacity (M6) is ≈2700 mg g -1 , the best result that is reported until now. More importantly, the monoliths can be reused after drying. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Structural study of the continuous medium of spontaneous ternary emulsions

International Nuclear Information System (INIS)

Desforge, Christine

1993-01-01

This research thesis addresses the study of the structure of a continuous medium of spontaneous ternary emulsions of oil-in-water type, composed of water and octane, and stabilised by means of a cationic surfactant (DDAB, didodecyldimethyl ammonium bromide). It shows that the kinetic stability is due to electrostatic repulsions between octane drops, and that these repulsions are due to the presence of positive charges on the DDAB mono-layer located at the interface between water and oil. Various aspects are highlighted by neutron and X ray scattering. In this study, the DDAB is replaced by a non-ionic surfactant. Its use results in very steady oil/water emulsions [fr

Interfacial adsorption and surfactant release characteristics of magnetically functionalized halloysite nanotubes for responsive emulsions.

Science.gov (United States)

Owoseni, Olasehinde; Nyankson, Emmanuel; Zhang, Yueheng; Adams, Daniel J; He, Jibao; Spinu, Leonard; McPherson, Gary L; Bose, Arijit; Gupta, Ram B; John, Vijay T

2016-02-01

Magnetically responsive oil-in-water emulsions are effectively stabilized by a halloysite nanotube supported superparamagnetic iron oxide nanoparticle system. The attachment of the magnetically functionalized halloysite nanotubes at the oil-water interface imparts magnetic responsiveness to the emulsion and provides a steric barrier to droplet coalescence leading to emulsions that are stabilized for extended periods. Interfacial structure characterization by cryogenic scanning electron microscopy reveals that the nanotubes attach at the oil-water interface in a side on-orientation. The tubular structure of the nanotubes is exploited for the encapsulation and release of surfactant species that are typical of oil spill dispersants such as dioctyl sulfosuccinate sodium salt and polyoxyethylene (20) sorbitan monooleate. The magnetically responsive halloysite nanotubes anchor to the oil-water interface stabilizing the interface and releasing the surfactants resulting in reduction in the oil-water interfacial tension. The synergistic adsorption of the nanotubes and the released surfactants at the oil-water interface results in oil emulsification into very small droplets (less than 20μm). The synergy of the unique nanotubular morphology and interfacial activity of halloysite with the magnetic properties of iron oxide nanoparticles has potential applications in oil spill dispersion, magnetic mobilization and detection using magnetic fields. Copyright © 2015 Elsevier Inc. All rights reserved.

Depletion - flocculation in oil-in-water emulsions using fibrillar protein assemblies

NARCIS (Netherlands)

Blijdenstein, T.B.J.; Veerman, C.; Linden, van der E.

2004-01-01

This paper shows that low concentrations of -lactoglobulin fibrils can induce depletion-flocculation in -lactoglobulin-stabilized oil-in-water emulsions. The minimum required fibril concentration for flocculation was determined experimentally for fibril lengths of about 3 and 0.1 m. The minimum

Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation.

Science.gov (United States)

Nourbehesht, Newsha; Shekarchizadeh, Hajar; Soltanizadeh, Nafiseh

2018-04-01

Inulin, rice bran oil and rosemary essential oil were used to produce high quality emulsion filled gel (EFG) using ultrasonic radiation. Response surface methodology was used to investigate the effects of oil content, inulin content and power of ultrasound on the stability and consistency of prepared EFG. The process conditions were optimized by conducting experiments at five different levels. Second order polynomial response surface equations were developed indicating the effect of variables on EFG stability and consistency. The oil content of 18%; inulin content of 44.6%; and power of ultrasound of 256 W were found to be the optimum conditions to achieve the best EFG stability and consistency. Microstructure and rheological properties of prepared EFG were investigated. Oil oxidation as a result of using ultrasonic radiation was also investigated. The increase of oxidation products and the decrease of total phenolic compounds as well as radical scavenging activity of antioxidant compounds showed the damaging effect of ultrasound on the oil quality of EFG. Copyright © 2017 Elsevier B.V. All rights reserved.

Experimental study of solvent-based emulsion injection to enhance heavy oil recovery in Alaska North Slope area

Energy Technology Data Exchange (ETDEWEB)

Qiu, F.; Mamora, D. [Texas A and M Univ., College Station, TX (United States)

2010-07-01

This study examined the feasibility of using a chemical enhanced oil recovery method to overcome some of the technical challenges associated with thermal recovery in the Alaska North Slope (ANS). This paper described the second stage research of an experimental study on nano-particle and surfactant-stabilized solvent-based emulsions for the ANS area. Four successful core flood experiments were performed using heavy ANS oil. The runs included water flooding followed by emulsion flooding; and pure emulsion injection core flooding. The injection rate and core flooding temperature remained constant and only 1 PV micro-emulsion was injected after breakthrough under water flooding or emulsion flooding. Oil recovery increased by 26.4 percent from 56.2 percent original oil in place (OOIP) with waterflooding to 82.6 percent OOIP with injection of emulsion following water flooding. Oil recovery was slightly higher with pure emulsion flooding, at 85.8 percent OOIP. The study showed that low permeability generally resulted in a higher shear rate, which is favourable for in-situ emulsification and higher displacement efficiency. 11 refs., 4 tabs., 20 figs.

Microfluidic preparation and self diffusion PFG-NMR analysis of monodisperse water-in-oil-in-water double emulsions.

Science.gov (United States)

Hughes, Eric; Maan, Abid Aslam; Acquistapace, Simone; Burbidge, Adam; Johns, Michael L; Gunes, Deniz Z; Clausen, Pascal; Syrbe, Axel; Hugo, Julien; Schroen, Karin; Miralles, Vincent; Atkins, Tim; Gray, Richard; Homewood, Philip; Zick, Klaus

2013-01-01

Monodisperse water-in-oil-in-water (WOW) double emulsions have been prepared using microfluidic glass devices designed and built primarily from off the shelf components. The systems were easy to assemble and use. They were capable of producing double emulsions with an outer droplet size from 100 to 40 μm. Depending on how the devices were operated, double emulsions containing either single or multiple water droplets could be produced. Pulsed-field gradient self-diffusion NMR experiments have been performed on the monodisperse water-in-oil-in-water double emulsions to obtain information on the inner water droplet diameter and the distribution of the water in the different phases of the double emulsion. This has been achieved by applying regularization methods to the self-diffusion data. Using these methods the stability of the double emulsions to osmotic pressure imbalance has been followed by observing the change in the size of the inner water droplets over time. Copyright © 2012 Elsevier Inc. All rights reserved.

Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum

Directory of Open Access Journals (Sweden)

David Ramirez BREWER

2016-01-01

Full Text Available In this study, food emulsions of oil in water from sesame (Sesamum indicum protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF, obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 23. The rheological behaviour of sesame (Sesamum indicum protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame oil and different concentrations of protein isolates, between 1.5% and 2.5%, with the best droplet distribution characteristics being shown for the 2.5% sesame protein isolates. The emulsions showed a non-Newtonian fluid behaviour, adjusting the Sisko model.

Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products.

Science.gov (United States)

de Ciriano, Mikel García-Iñiguez; Rehecho, Sheyla; Calvo, Maria Isabel; Cavero, Rita Yolanda; Navarro, Iñigo; Astiasarán, Iciar; Ansorena, Diana

2010-06-01

Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain omega-3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (butylhydroxyanisol) or with a lyophilized water extract of Melissa officinalis L. (Lemon balm). The lipid profile of the oil mixture showed a high amount of DHA (31.7%), oleic (25.4%) and alpha-linolenic acid (12.7%) resulting in a very low omega-6/omega-3 ratio (0.12). The lyophilized extract of M. officinalis showed a high antioxidant activity (being 62ppm of the lyophilized water extract of Melissa equivalent to 200ppm of BHA, using the DPPH assay as reference), and high total phenolic content. Studying the oxidation process in the emulsions during 15days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the thiobarbituric acid reactive substances (TBARS) formation. Copyright 2010 Elsevier Ltd. All rights reserved.

Injection molding of nanopatterned surfaces in the sub-micrometer range with induction heating aid

DEFF Research Database (Denmark)

Menotti, Stefano; Hansen, Hans Nørgaard; Bissacco, Giuliano

2014-01-01

. A tool insert having a surface containing functional geometries in the sub-micrometer range was produced using aluminum anodization and nickel electroplating. In order to provide elevated mold temperatures necessary for the complete replica of the pattern, a new mold setup was developed, which allows...

How emulsions composition and structure affect sensory perception of low-viscosity model emulsions

NARCIS (Netherlands)

Vingerhoeds, M.H.; Wijk, de R.A.; Zoet, F.D.; Nixdorf, R.R.; Aken, van G.A.

2008-01-01

The oral residence time of low-viscosity emulsions, like milk, is relatively short. Despite this short residence time, people can easily perceive differences between these emulsions. Our research is dedicated to unravel the oral behaviour of emulsions in relation to sensory perception. The aim of

Asphalt emulsion radon barrier systems for uranium mill tailings: an overview of the technology

International Nuclear Information System (INIS)

Baker, E.G.; Hartley, J.N.; Freeman, H.D.; Gates, T.E.; Nelson, D.A.; Dunning, R.L.

1984-03-01

Pacific Northwest Laboratory (PNL), under contract to the US Department of Energy (DOE) Uranium Mill Tailings Remedial Action Project (UMTRAP) office, has developed an asphalt emulsion cover system to reduce the release of radon from uranium mill tailings. The system has been field tested at Grand Junction, Colorado. Results from laboratory and field tests indicate that this system is effective in reducing radon release to near-background levels ( -2 s -1 ) and has the properties required for long-term effectiveness and stability. Engineering specifications have been developed, and analysis indicates that asphalt emulsion covers are cost-competitive with other cover systems. This report summarizes the technology for asphalt emulsion radon barrier systems. 59 references, 45 figures, 36 tables

Preparation of cellulose nanocrystals from asparagus (Asparagus officinalis L.) and their applications to palm oil/water Pickering emulsion.

Science.gov (United States)

Wang, Wenhang; Du, Guanhua; Li, Cong; Zhang, Hongjie; Long, Yunduo; Ni, Yonghao

2016-10-20

Nano cellulosic materials as promising emulsion stabilizers have attracted great interest in food industry. In this paper, five different sized cellulose nanocrystals (CNC) samples were prepared from stem of Asparagus officinalis L. using the same sulfuric acid hydrolysis conditions but different times (1.5, 2, 2.5, 3.0, and 3.5h). The sizes of these CNC ranged from 178.2 to 261.8nm, with their crystallinity of 72.4-77.2%. The CNC aqueous dispersions showed a typical shear thinning behavior. In a palm oil/water (30/70, v/v) model solution, stable Pickering emulsions were formed with the addition of CNC, and their sizes are in the range of 1-10μm based on the optical and confocal laser scanning microscopy (CLSM) observation. The CNC sample prepared at 3h hydrolysis time, showed a relative efficient emulsion capacity for palm oil droplets, among these CNCs. Other parameters including the CNC, salt, and casein concentrations on the emulsion stability were studied. Copyright © 2016 Elsevier Ltd. All rights reserved.

Rheology of unstable mineral emulsions

Directory of Open Access Journals (Sweden)

Sokolović Dunja S.

2013-01-01

Full Text Available In this paper, the rheology of mineral oils and their unstable water emulsion were investigated. The oil samples were domestic crude oil UA, its fractions UA1, UA4 and blend semi-product UP1, while the concentration of oil in water emulsions was in the range from 1 up to 30%. The results were analyzed based on shear stress. The oil samples UA, UA1 and UP1 are Newtonian fluids, while UA4 is pseudoplastic fluid. The samples UA and UA4 show higher value of shear stress (83.75 Pa, 297 Pa, then other two samples UA1 and UP1 (18.41 Pa, 17.52 Pa. Rheology of investigated oils due to its complex chemical composition should be analyzed as a simultaneous effect of all their components. Therefore, structural composition of the oils was determined, namely content of paraffins, naphthenes, aromatics and asphaltenes. All samples contain paraffins, naphthenes and aromatics but only oils UA and UA4 contain asphaltenes as well. All investigated emulsions except 30% EUA4 are Newtonian fluids. The EUA4 30% emulsion shows pseudoplastic behaviour, and it is the only 30% emulsion among investigated ones that achieves lower shear stress then its oil. The characteristics of oil samples that could have an influence on their properties and their emulsion rheology, were determined. These characteristics are: neutralization number, interfacial tension, dielectric constant, and emulsivity. Oil samples UA and UA4 have significantly higher values of neutralization number, dielectric constants, and emulsivity. The sample UA has the lowest value of interface tension and the greatest emulsivity, indicating that this oil, among all investigated, has the highest preference for building emulsion. This could be the reason why 20% and 30% emulsions of the oil UA achieve the highest shear stress among all investigated emulsions.

De-emulsifiers for water-in-crude oil-emulsions

Energy Technology Data Exchange (ETDEWEB)

Zaki, N. [Egyptian Petroleum Research Inst. (EPRI), Cairo (Egypt); Al-Sabagh, A. [Egyptian Petroleum Research Inst. (EPRI), Cairo (Egypt)

1997-01-01

The efficiency of 18 different polyalkylphenols-polyalkylene-polyamines-formaldehyde ethoxylates (PAPAFE) in the deemulsification of water-in-crude oil-emulsion were studied. In this respect, two naturally occurring Egyptian water-in-curde oil-emulsions were used to test the investigated de-emulsifiers. The effect of the variation in the molecular structure of the (PAPAFE) on their de-emulsification potency is investigated. The investigation reveals that de-emulsifiers containing nonyl phenol reduce crude oil-water interfacial tension (IFT) and are more efficient than those containing dodecyl phenol. PAPAFE containing more amino groups are found to have better emulsion breaking ability. This is attributed to their enhanced ability to solubilize asphaltenes, which are the prime motivators for crude oil-water emulsion stability. They drag asphaltenes crosslinked at the water-crude oil interface and consequently, resulting in a substantial decrease in emulsion stability. There exists an optimum hydrophilic-lipophilic balance (HLB) for the investigated PAPAFE, ranging from 12 to 13.5 at which their maximum de-emulsification ability is attained. All studied PAPAFE showed increased de-emulsification performance by increasing the temperature from 50 to 70 C. Increasing the temperature reduces the viscosity of the crude oil continuous phase and increases the rate of diffusion of both the surfactant molecules and the dispersed water droplets. This will cause an increase in the rate of coalescence of the water droplets. (orig.) [Deutsch] Es wurde die Wirkung von 18 verschiedenen Polyalkylphenolpolyalkylenpolyamine-formaldehydethoxylaten (PAPAFE) bei der Demulgierung von Wasser-in-Rohoel-Emulsionen untersucht. Zwei in Aegypten natuerlich vorkommende Wasser-in-Rohoel-Emulsionen wurden fuer die Versuche eingesetzt, dabei wurde der Einfluss der molekularen Struktur der PAPAFEs auf das Demulgiervermoegen untersucht. Es zeigte sich, dass Demulgatoren mit Nonylphenol die

Construction and optimization of an efficient breathing-based isothermal emulsion amplification method

Energy Technology Data Exchange (ETDEWEB)

Shen, Yanting, E-mail: shenyanting798@126.com [Research Center for Learning Science, Southeast University, Sipailou Road no. 2, Nanjing, Jiangsu Province 210096 (China); State Key Laboratory of Bioelectronics, Southeast University, Sipailou Road no. 2, Nanjing, Jiangsu Province 210096 (China); Tian, Fei, E-mail: 642807827@qq.com [Research Center for Learning Science, Southeast University, Sipailou Road no. 2, Nanjing, Jiangsu Province 210096 (China); Tu, Jing, E-mail: jtu@seu.edu.cn [State Key Laboratory of Bioelectronics, Southeast University, Sipailou Road no. 2, Nanjing, Jiangsu Province 210096 (China); Li, Rui, E-mail: lirui901113@163.com [Research Center for Learning Science, Southeast University, Sipailou Road no. 2, Nanjing, Jiangsu Province 210096 (China); Chen, Zhenzhu, E-mail: zzchen_seu@163.com [Research Center for Learning Science, Southeast University, Sipailou Road no. 2, Nanjing, Jiangsu Province 210096 (China); Bai, Yunfei, E-mail: whitecf@seu.edu.cn [State Key Laboratory of Bioelectronics, Southeast University, Sipailou Road no. 2, Nanjing, Jiangsu Province 210096 (China); Ge, Qinyu, E-mail: geqinyu@seu.edu.cn [State Key Laboratory of Bioelectronics, Southeast University, Sipailou Road no. 2, Nanjing, Jiangsu Province 210096 (China); Lu, Zuhong, E-mail: zhlu@seu.edu.cn [State Key Laboratory of Bioelectronics, Southeast University, Sipailou Road no. 2, Nanjing, Jiangsu Province 210096 (China)

2017-06-22

The reaction temperature is one of the main factors that affect the stability of emulsion PCR (emPCR). Focusing on this point, we applied the “DNA breathing” mechanism in BEAMing (Bead, Emulsion, Amplification, and Magnetic) and proposed a more stable emulsion amplification method. Compared to the conventional emPCR, this method provided excellent results. Firstly, more stable emulsion system resulted in higher percentage of single-molecular amplifications (73.17%). Secondly, an ordinary temperature-controlling device was enough. Our outcome showed that the reaction temperature of this method was not strict so that the ordinary temperature-controlling device was enough for it (the heat block sets vs. the PCR instrument: 13.140 ± 0.110 vs. 13.008 ± 0.039, P = 0.120). Thirdly, the single-biotinylated emP{sub 1} coated streptavidin beads were stable enough to be used for this method (the control temperature vs. the reaction temperature: 2967.91 ± 409.045 vs. 3026.22 ± 442.129, P = 0.334), which could replace the double-biotinylated emP{sub 1} coated beads and was benefit for saving cost. In conclusion, the method presented here with stable emulsion system, simplified temperature-controlling device, and decreased investment would be a highly streamlined and inexpensive option for future single-molecular amplification based researches. - Highlights: • A breathing-based isothermal emulsion amplification (BIEA) method was developed. • BIEA showed excellent properties compared with conventional amplification method. • Terminal breathing of DNA duplex was firstly used in emulsion amplification.

Slowly and rapidly digested fat emulsions are equally satiating but their triglycerides are differentially absorbed and metabolized in humans.

Science.gov (United States)

Keogh, Jennifer B; Wooster, Tim J; Golding, Matthew; Day, Li; Otto, Bärbel; Clifton, Peter M

2011-05-01

Little is known about the effect of dietary fat emulsion microstructure on plasma TG concentrations, satiety hormones, and food intake. The aim of this study was to structure dietary fat to slow digestion and flatten postprandial plasma TG concentrations but not increase food intake. Emulsions were stabilized by egg lecithin (control), sodium sterol lactylate, or sodium caseinate/monoglyceride (CasMag) with either liquid oil or a liquid oil/solid fat mixture. In a randomized, double-blind, crossover design, 4 emulsions containing 30 g of fat in a 350-mL preload were consumed by 10 men and 10 women (BMI = 25.1 ± 2.8 kg/m(2); age = 58.8 ± 4.8 y). Pre- and postprandial plasma TG, cholecystokinin (CCK), glucagon-like peptide-1 (GLP-1), and peptide YY (PYY) concentrations and food intake were measured. In a second experiment in a subset of the participants (n = 8, 4 men and 4 women), (13)C-labeled mixed TG was incorporated into 2 different emulsions and breath (13)C was measured over 6 h. In the first experiment, the postprandial rise in plasma TG concentrations following the CasMag-stabilized emulsion containing 30% solid fat was lower than all other emulsions at 90 and 120 min (P structured to decrease its effect on plasma TG concentrations without increasing food intake.

Partial coalescence as a tool to control sensory perception of emulsions

NARCIS (Netherlands)

Benjamins, J.; Vingerhoeds, M.H.; Zoet, F.D.; Hoog, de E.H.A.; Aken, van G.A.

2009-01-01

This study evaluates the role of partial coalescence of whey protein-stabilized emulsions on sensory perception. The selection of fats was restricted to vegetable fats that are essentially melted at oral temperatures. The sensitivity to partial coalescence was controlled by a variation in the fat

Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions.

Science.gov (United States)

Samdani, Gautam K; McClements, D Julian; Decker, Eric A

2018-04-18

Phospholipids have been shown to act synergistically with tocopherols and delay lipid oxidation in bulk oil. The synergistic activity between phospholipids and tocopherols is due to the ability of amino-group-containing phospholipids (e.g., phosphatidylethanolamine (PE) and phosphatidylserine (PS)) to convert oxidized tocopherol back into tocopherols. This study shows the effect of PE and PS on the antioxidant activity of different tocopherol homologues in oil-in-water emulsions. Effect of emulsifier type on the interaction between tocopherols and phospholipids was also studied. δ-Tocopherol and PE exhibited greater antioxidant activity as compared to α-tocopherol and PE. PS displayed 1.5-3 times greater synergism than PE with Tween 20 as emulsifier whereas both PE and PS had a similar antioxidant activity in the presence of α-tocopherol when bovine serum albumin was used as the emulsifier. This study is the first to show that PE and PS can act synergistically with tocopherols to inhibit lipid oxidation in oil-in-water emulsions and can present a new clean label antioxidant strategy for food emulsions.

Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency.

Science.gov (United States)

Uluata, Sibel; McClements, D Julian; Decker, Eric A

2016-12-15

The influence of particle size and optical properties on the stability of fish oil-in-water emulsions to riboflavin-induced oxidation by blending different combinations of small (d=44nm) and large (d=216nm) lipid droplets was examined. Emulsion turbidity increased with increasing mean droplet diameter due to greater light scattering by larger particles. The influence of droplet size on the stability of the emulsions to riboflavin-induced lipid oxidation during storage at 20 or 37°C was measured. At 37°C, the rate of lipid hydroperoxide formation increased with decreasing droplet diameter, but there were no significant differences in propanal concentrations. At 20°C, both peroxide and propanal values indicated that the rate of oxidation increased with decreasing droplet size. These data show that riboflavin was more effective at promoting oxidation in nanoemulsions containing small droplets because light was able to penetrate more easily and generate reactive oxygen species. Copyright © 2016 Elsevier Ltd. All rights reserved.

Impact of Endogenous Phenolics in Canola Oil on the Oxidative Stability of Oil-in-Water Emulsions

DEFF Research Database (Denmark)

Sørensen, Ann-Dorit Moltke; Friel, James; Moser, Jill

canola seeds. Fractionated extracts of Sinapic acid, Sinapine and Canolol was used as well as a non fractionated extract. These extracts was added (100 and 350 μM) to 10% o/w emulsion with stripped canola oil in order to evaluate their effect on lipid oxidation in emulsions. For comparison......Canola oil is low in saturated fat, high in monounsaturated fat and has a favourable omega-6:omega-3 ratio . Therefore, Canola oil has a healthier fatty acid profile compared to other plant oils such as soy oil. Therefore, canola oil is also an ingredient in many food products. However, the content...... of unsaturated lipid makes canola oil susceptible towards lipid oxidation. Many food products are lipid containing emulsions and a lot of efforts have been put into developing methods to protect the lipids against oxidation. Since lipid oxidation has a negative influence on the shelf life of the foods, efficient...

Effect of lipophilization of dihydrocaffeic acid on its antioxidative properties in fish oil enriched emulsion

DEFF Research Database (Denmark)

Sørensen, Ann-Dorit Moltke; de Diego, Sara; Petersen, Lone Kristine

oxidation than PUFAs from vegetable oils due to their highly polyunsaturated nature, it is necessary to develop methods to protect these PUFAs. Many food systems are emulsions. Due to the so-called polar paradox phenomenon, hydrophilic antioxidants may in many cases be better antioxidants in bulk oil than...... lipophilic compounds, whereas lipophilic antioxidants are more efficient than hydrophilic antioxidants in emulsions. This phenomenon has been explained by the affinity of the compounds towards the different phases in bulk oil and emulsions. The hydrophilic character of many naturally occurring antioxidants...... that generally, lipophilized dihydrocaffeic acid and rutin increased the oxidative stability of o/w emulsions and fish oil enriched milk compared with their parent compound. The results supported a cut-off effect in relation to the acyl chain length esterified to the phenolic compound. Octyl dihydrocaffeate (C8...

Oleic Acid enhances all-trans retinoic Acid loading in nano-lipid emulsions.

Science.gov (United States)

Chinsriwongkul, Akhayachatra; Opanasopit, Praneet; Ngawhirunpat, Tanasait; Rojanarata, Theerasak; Sila-On, Warisada; Ruktanonchai, Uracha

2010-01-01

The aim of this study was to investigate the enhancement of all-trans retinoic acid (ATRA) loading in nano-lipid emulsions and stability by using oleic acid. The effect of formulation factors including initial ATRA concentration and the type of oil on the physicochemical properties, that is, percentage yield, percentage drug release, and photostability of formulations, was determined. The solubility of ATRA was increased in the order of oleic acid > MCT > soybean oil > water. The physicochemical properties of ATRA-loaded lipid emulsion, including mean particle diameter and zeta potential, were modulated by changing an initial ATRA concentration as well as the type and mixing ratio of oil and oleic acid as an oil phase. The particles of lipid emulsions had average sizes of less than 250 nm and negative zeta potential. The addition of oleic acid in lipid emulsions resulted in high loading capacity. The photodegradation rate was found to be dependent on the initial drug concentration but independent of the type of oily phase used in this study. The release rates were not affected by initial ATRA concentration but were affected by the type of oil, where oleic acid showed the highest release rate of ATRA from lipid emulsions.

Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products

Directory of Open Access Journals (Sweden)

Juni Sumarmono

2010-01-01

Full Text Available Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thoroughly and ground using a 5 mm diameter grinding plate. The ground meat was divided into 4 batches (group of treatments; one batch was treated with iced tap water (M1, one batch with 0.1% NaCl solution (M2, one batch with 0.5% NaHCO3 solution (M3, and one batch was left as is as control (M4. Variables measured were water holding capacity (WHC, pH, emulsion capacity and stability of the meat; and firmness and tenderness of the meat gel. Results showed that M1 meat has significantly higher WHC (less percentage of free water than control (M4, whereas M2 and M3 meat has similar WHC to control. Processing caused the ground duck meat to have significantly higher pH than control. The highest meat pH was observed in M3, followed by M2, M1 and control. Processing duck meat with iced tap water, NaCl or NaHCO3 produced significantly more tender meat gel compared to untreated meat (as is. Tenderness of meat gel of M3 was the most tender followed by M2 and M1. Similar results for meat gel firmness were observed. No significant differences were observed in term of emulsion capacity (expressed as ml oil/gr protein and ml oil/gr fresh meat, emulsion stability (expressed as ml oil and total liquid released per 100 gr emulsion, and cooking recovery (%. The study reported in this paper offers simple processing technologies to improve functional characteristics of spent duck meat to be use as raw material for the production of emulsion type meat products. (Animal Production 12

Concentrated emulsion pathway to novel composite polymeric membranes and their use in pervaporation

Energy Technology Data Exchange (ETDEWEB)

Ruckenstein, E.; Sun, F. [State Univ. of New York, Buffalo, NY (United States). Dept. of Chemical Engineering

1995-10-01

Pervaporation is becoming recognized as an energy-efficient alternative to distillation and other separation methods of liquid mixtures, especially in cases in which the traditional separation techniques are not efficient, such as the separation of azeotropic mixtures, close-boiling-point components, isomeric components, and recovery or removal of trace organic substances from aqueous solutions. Novel composite polymeric membranes have been prepared, using concentrated emulsions as precursors, and employed in the pervaporation of various liquid mixtures. In order to improve the stability of the concentrated emulsion, the hydrophilicity and/or the hydrophobicity of the phases involved must be increased by replacing them with their solutions in water and/or in a hydrocarbon, respectively. Another possibility of improving the stability is to increase the viscosity of the phases, by partial polymerization of one or both phases before preparing the concentrated emulsion. The emulsion gel was subsequently transformed into a polymer composite by polymerizing both phases. The dispersed phase should be selected to yield a hydrophobic (hydrophilic) polymer which is compatible with the components selected for separation and incompatible with the other components, while the continuous phase should be selected to yield a hydrophilic (hydrophobic) polymer which is incompatible with all of the components of the mixture, and thus it can ensure the integrity of the membrane. As examples, several composite polymeric membranes were designed, prepared, and employed in the separation by pervaporation of water-ethanol,aromatics-paraffinics, and aromatics-alcohol mixtures.

Effect of soybean lecithin on iron-catalyzed or chlorophyll-photosensitized oxidation of canola oil emulsion.

Science.gov (United States)

Choe, Jeesu; Oh, Boyoung; Choe, Eunok

2014-11-01

The effect of soybean lecithin addition on the iron-catalyzed or chlorophyll-photosensitized oxidation of emulsions consisting of purified canola oil and water (1:1, w/w) was studied based on headspace oxygen consumption using gas chromatography and hydroperoxide production using the ferric thiocyanate method. Addition levels of iron sulfate, chlorophyll, and soybean lecithin were 5, 4, and 350 mg/kg, respectively. Phospholipids (PLs) during oxidation of the emulsions were monitored by high performance liquid chromatography. Addition of soybean lecithin to the emulsions significantly reduced and decelerated iron-catalyzed oil oxidation by lowering headspace oxygen consumption and hydroperoxide production. However, soybean lecithin had no significant antioxidant effect on chlorophyll-photosensitized oxidation of the emulsions. PLs in soybean lecithin added to the emulsions were degraded during both oxidation processes, although there was little change in PL composition. Among PLs in soybean lecithin, phosphatidylethanolamine and phosphatidylinositol were degraded the fastest in the iron-catalyzed and the chlorophyll-photosensitized oxidation, respectively. The results suggest that addition of soybean lecithin as an emulsifier can also improve the oxidative stability of oil in an emulsion. © 2014 Institute of Food Technologists®

Apparatus for emulsion production in small scale and under controlled shear conditions

DEFF Research Database (Denmark)

Adler-Nissen, Jens; Mason, Sarah; Jacobsen, Charlotte

2004-01-01

In this article, a rotor-stator apparatus for the production of 5 g batches of emulsion is introduced. Special attention was paid to the design of the apparatus and its construction, ensuring close tolerances in all machined parts. The size of the dispersing gap was 500 µm. The need to prepare...... small quantities of homogeneous emulsion formulations containing costly ingredients formed the impetus for this work. We present a set of emulsion production experiments using a model mayonnaise recipe with a weight percentage of dispersed oil of 80%, and illustrate the effect of rotor speed...... on the average size and size distributions of the resulting oil droplets. These size distributions were within the same range as a commercial mayonnaise. The maximum shear rates and corresponding shear stresses existing in the apparatus at different rotational speeds were estimated. A stabilization time related...

Influences of Electrolytes on Soap-Free P(ST-MMA-AA) Emulsion Polymerization

Institute of Scientific and Technical Information of China (English)

Zeping LI; Ronglong LI; Yi DU; Chengyou KAN; Deshan LIU

2005-01-01

@@ 1Introduction Functional polymer microspheres are kinds of polymer particles with special structures, morphologies or functional groups[1] , and have been gained much attention because of their specific properties and their application since 1980s. Although some researches have investigated that the latex particle size and its distribution,as well as the stability of polymerization and the resultant latex were strongly influenced by introducing electrolyte into the emulsion polymerization system[2] , few of them focused on the systematic study of electrolytes on the soap-free emulsion polymerization, which is considered as a conventional approach to synthesize functional polymer microspheres with clean surfaces[2]. In this presentation, the influences of variety and dosage of electrolytes on soap-free emulsion polymerization of St, MMA and AA were studied, and a series of micron or submicron sized latex particles with narrow distribution were obtained.

Omega-3s in food emulsions

DEFF Research Database (Denmark)

Jacobsen, Charlotte

2008-01-01

There is an increasing interest in the use of healthy long chain omega-3 oils in foods. Incorporation of omega-3 oils into foods decreases their oxidative stability and therefore precautions need to be taken to avoid lipid oxidation. This review summarises the major factors to take into considera...... into consideration when developing food emulsions enriched with omega-3 oils and examples on how oxidation can be reduced in products such as mayonnaise, spreads, milk, yoghurt are also given.......There is an increasing interest in the use of healthy long chain omega-3 oils in foods. Incorporation of omega-3 oils into foods decreases their oxidative stability and therefore precautions need to be taken to avoid lipid oxidation. This review summarises the major factors to take...

19F-MRI of stomach and intestine using 50% FTPA emulsion under 2T MRI system

International Nuclear Information System (INIS)

Shimizu, Masahiro; Kobayashi, Teturou; Mishima, Hideyuki

1991-01-01

1 H-MRI is of clinical value in many lesions, but imaging of gastrointestinal lesions is still difficult by 1 H-MRI. To overcome this weak point of 1 H-MRI, rabbit stomachs were examined by 19 F-MRI using 50% FTPA emulsion. We also examined the stability of 50% FTPA emulsion in the stomach and its absorption from the gastrointestinal tract. We found that 50% FTPA emulsion was very stable at pH 1.5, and only a very small amount was absorbed. A rabbit (weighing 2 kg) was anesthetized, and 100 ml of 50% FTPA emulsion was infused into the stomach by catheter. 19 F-MRI was performed in this rabbit using a 2 T superconducting MRI system designed for human use, and clear pictures of the stomach were obtained. From our results we conclude that 19 F-MRI of the stomach using 50% FTPA emulsion is of practical value. (author)

Exploratory study on prevaporation membranes for removal of water from water-crude oil emulsions

Energy Technology Data Exchange (ETDEWEB)

1989-01-11

The main objective of this study was to explore the feasibility of removing water from oil/water and water/oil emulsions by means of prevaporation. Simulated oil/water and water/oil emulsions were prepared by mixing water and kerosene of various concentrations and stabilized by adding sodium lauryl sulfate. Preliminary experiments were conducted on 12 membranes fabricated from two different materials. One membrane of each type of material was chosen for further work based on the results of preliminary tests, in which two different kinds of membranes, cellulose and polyvinylalcohol, were used. All experiments were carried out under two different down-stream pressures and various temperatures. The tests showed clearly that permeation rate increases at increasing temperatures. It was demonstrated that over 97% of water can be recovered from synthetic oil emulsions. The results also proved that both cellulose and polyvinylalcohol membranes produced permeates relatively free of oil even when the synthetic or crude oil emulsions had oil content higher than 90%. The study concluded that prevaporation was effective, but more extensive studies on various field oil emulsions with improved membrane material and systems were necessary due to the complex and site-specific characteristics of the actual field emulsions. 3 figs., 8 tabs.

Bulk-loaded emulsion explosives technology

Energy Technology Data Exchange (ETDEWEB)

Borg, D.G. [Blasting Analysis International, Inc., Allentown, PA (United States)

1995-01-01

The largest use of emulsion explosives and emulsion-Anfo blends is in surface mining operations. An emulsion explosive is a two-phase system: the inner phase is madeup of an oxidizer solution; the outer phase is made up of oils or an oil/wax blend. Emulsion Anfo blends have been used to expand drill patterns, increase fragmentation, and provide extra energy for blast casting. 3 tabs.

Emulsion Science Basic Principles

CERN Document Server

Leal-Calderon, Fernando; Schmitt, Véronique

2007-01-01

Emulsions are generally made out of two immiscible fluids like oil and water, one being dispersed in the second in the presence of surface-active compounds.They are used as intermediate or end products in a huge range of areas including the food, chemical, cosmetic, pharmaceutical, paint, and coating industries. Besides the broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physics and chemistry. This book aims to give an overview of the most recent advances in emulsion science. The basic principles, covering aspects of emulsions from their preparation to their destruction, are presented in close relation to both the fundamental physics and the applications of these materials. The book is intended to help scientists and engineers in formulating new materials by giving them the basics of emulsion science.

Effect of starch as hydrocolloids for formation of a stable emulsion system in food

Directory of Open Access Journals (Sweden)

O. Lugovska

2015-05-01

Full Text Available Іntroduction. It is necessary to determine the effect of the physicochemical properties of native and modified starches in their use in food. Matherials and methods. Investigated two samples of food emulsions using starches of different nature of origin (native, modified starch. Using laboratory balances, volume of cylinders determined percentage of water separation during freezing and unfreezing emulsions; Brukfild viscometer measured the viscosity increase depending on the time, temperature and pH of food emulsions. Results. When freezing / unfreezing emulsion of native starch in the first cycle of water has been separated by 8% in the second cycle of 38%, the third 50%, in contrast to the emulsion with modified starch water separation starts from the fourth cycle slightly, in the fifth cycle percentage of water separation is 1%, the sixth cycle of 3 %. As a result, studies of viscosity versus time, temperature and pH of food emulsions proved that in an acidic medium at pH 6.5 viscosity emulsion with modified starch is stored and then increases over a longer time compared with the emulsion of native starch where the viscosity at the beginning of the storage period increases and then decreases. Conclusions. Investigated the properties of native starch in the emulsion show that their use in industrial processes can lead to blockage of the heat exchanger, and the viscosity of the output of the production process is unpredictable and varies greatly depending on the combination of temperature and mechanical stress. It makes use in the manufacture of modified starches that combines a combination of two types of modifications: stabilization and crosslinking.

Asphalt emulsion radon barrier systems for uranium mill tailings: an overview of the technology

Energy Technology Data Exchange (ETDEWEB)

Baker, E.G.; Hartley, J.N.; Freeman, H.D.; Gates, T.E.; Nelson, D.A.; Dunning, R.L.

1984-03-01

Pacific Northwest Laboratory (PNL), under contract to the US Department of Energy (DOE) Uranium Mill Tailings Remedial Action Project (UMTRAP) office, has developed an asphalt emulsion cover system to reduce the release of radon from uranium mill tailings. The system has been field tested at Grand Junction, Colorado. Results from laboratory and field tests indicate that this system is effective in reducing radon release to near-background levels (<2.5 pCi m/sup -2/s/sup -1/) and has the properties required for long-term effectiveness and stability. Engineering specifications have been developed, and analysis indicates that asphalt emulsion covers are cost-competitive with other cover systems. This report summarizes the technology for asphalt emulsion radon barrier systems. 59 references, 45 figures, 36 tables.

Preparation and characterization of quercetin-loaded silica microspheres stabilized by combined multiple emulsion and sol-gel processes

Directory of Open Access Journals (Sweden)

Kim Young Ho

2015-01-01

Full Text Available Despite exhibiting a wide spectrum of cosmeceutical properties, flavonoids and related compounds have some limitations related to their stability and solubility in distilledwater. In this project, we prepared silica microspheres using a novel method that uses polyol-in-oil-in-water (P/O/W emulsion and sol-gel methods as techniques for stabilizing quercetin. A stable microsphere suspension was successfully preparedusing a mixed solvent system comprising a polyol-phase medium for performing the sol-gel processing of tetraethyl orthosilicate (TEOS as an inorganic precursor with outer water phase. The morphology of the microsphere was evaluated using a scanning electron microscope (SEM, which showed a characteristic spherical particle shape with a smooth surface. Furthermore, SEM/EDSanalysis of a representative microsphere demonstrated that the inner structure of the silica microspheres was filled with quercetin. The mean diameter of the microsphere was in the range 20.6-35.0 μm, and the encapsulation efficiency ranged from 17.8% to 27.5%. The free and encapsulated quercetin samples were incubated in separateaqueous solutions at 25 and 42°C for 28 days. The residualcontent of the quercetin encapsulated by silica microspheres was 82% at 42°C. In contrast, that of the free quercetin stored at 42°C decreased to ~24%.

Food emulsions with amidated pectin from celery (Apium graveolens var. rapaceum D.C. tubers

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Iv. Petrova

2017-09-01

Full Text Available Abstract. Hydrocolloids, especially polysaccharides from traditional plant sources and their derivatives possessed significant emulsifying properties. Pectin was isolated from celery tubers by accelerated “green” method for extraction based on ultrasonic irradiation. Further chemical modification of celery pectin was performed with 4 mol/L NH The amidated celery pectin was obtained with the following characteristics: the degree of esterification (DE 31%, the degree of 3. amidation (DA 16%, degree of acetylation (DAc 2% and anhydrouronic acid content (AUAC 68%. This modified pectin was incorporated in preparation of model 30, 40 and 50% oil-in-water emulsions. The effect of amidation of celery pectin on the stability of emulsions was investigated. The results showed that amidation increased the emulsifying properties of pectic polysaccharides. It affected also the rheological characteristics of model emulsion. The current study demonstrated preparation of emulsion with low-caloric amidated pectin as proper alternative to the traditional emulsifiers.

A Scalable Method toward Superhydrophilic and Underwater Superoleophobic PVDF Membranes for Effective Oil/Water Emulsion Separation.

Science.gov (United States)

Yuan, Tao; Meng, Jianqiang; Hao, Tingyu; Wang, Zihong; Zhang, Yufeng

2015-07-15

A superhydrophilic and underwater superoleophobic PVDF membrane (PVDFAH) has been prepared by surface-coating of a hydrogel onto the membrane surface, and its superior performance for oil/water emulsion separation has been demonstrated. The coated hydrogel was constructed by an interfacial polymerization based on the thiol-epoxy reaction of pentaerythritol tetrakis (3-mercaptopropionate) (PETMP) with diethylene glycol diglycidyl ether (PEGDGE) and simultaneously tethered on an alkaline-treated commercial PVDF membrane surface via the thio-ene reaction. The PVDFAH membranes can be fabricated in a few minutes under mild conditions and show superhydrophilic and underwater superoleophobic properties for a series of organic solvents. Energy dispersive X-ray (EDX) analysis shows that the hydrogel coating was efficient throughout the pore lumen. The membrane shows superior oil/water emulsion separation performance, including high water permeation, quantitative oil rejection, and robust antifouling performance in a series oil/water emulsions, including that prepared from crude oil. In addition, a 24 h Soxhlet-extraction experiment with ethanol/water solution (50:50, v/v) was conducted to test the tethered hydrogel stability. We see that the membrane maintained the water contact angle below 5°, indicating the covalent tethering stability. This technique shows great promise for scalable fabrication of membrane materials for handling practical oil emulsion purification.

Asphalt emulsion; Asphalt nyuzai ni tsuite

Energy Technology Data Exchange (ETDEWEB)

Suzuki, T. [Toa Doro Kogyo Co. Ltd., Tokyo (Japan)

1994-12-28

The emulsification, manufacture, type, applications, etc. of asphalt emulsion were introduced. The emulsification of asphalt is obtained by mixing heated asphalt into an emulsification liquid where emulsifier is added to water and then agitating it. The emulsifier has both hydrophilic and lipophilic parts in the same molecule, prevents collision between asphalt particles after being arranged properly on the surface of asphalt particles, and prevent separation into water and asphalt. The emulsion is available for penetration and for mixing depending on applications and can be classified into cation emulsion, anion emulsion, and nonionic emulsion according to the property. The emulsion is mainly applied to road pavement, reaching approximately 90 % of the total manufactured emulsion. It is also used for other areas such as the filler of a slab race of each bullet train of Sanyo, Tohoku, and Jyoetsu and is also applied to the formation of a water-proof layer by spraying a high-concentration emulsion with rubber, agricultural water channels using asphalt emulsion and nonwoven cloth, etc. in civil engineering and agricultural fields. 2 refs., 13 figs., 8 tabs.

EVALUATION OF STABILITY OF EMULSION OIL / WATER FRONT OF THE USE OF DIFFERENT SURFACTANTS

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Fernanda Cristina Wiedusch Sindelar

2013-05-01

Full Text Available The reuse of waste generated by various industrial sectors is a practice that has been increasingly used due to impairment of industries with their social responsibility (environmental protection or the requirements of the protection of the environment, since many residues do not have proper disposal. In the processing industry in the reuse of stones is no different. This study aims to evaluate the reuse of the oil used as a lubricant in the stone processing industry, along with water, surfactants and corrosion. To prepare the emulsions samples were used of diesel oil as a lubricant used in the cutting industry this type of industry, plus the following surfactants: Tween 20, Tween 80, sodium lauryl ether sulphate and Cetiol HE. After completing the pH, viscosity, density and phase separation in these emulsions, the conclusion was reached that the surfactant Sodium Lauryl Ether Sulfate provided the best formulation. Using this result, new emulsions prepared with the surfactant Sodium Lauryl Ether Sulfate and an anticorrosive, in this case, sodium molybdate. In such solutions containing sodium molybdate were analyzed power anticorrosive this substance, using the SAE 1020 steel plates. After these analyzes, it was found that the addition of an anticorrosive may reduce or inhibit oxidation, but in other cases, as in this study, can promote oxidation even greater.

Effect of fat type and heat treatment on the microstructure of meat emulsions

DEFF Research Database (Denmark)

Miklos, Rikke; Lametsch, René; Nielsen, Mikkel Schou

2013-01-01

-polymers and stabilize the protein network. Differences in the physicochemical properties of saturated and unsaturated lipids affect the distribution of fat and thereby the functionality and quality of the final product. The objectives were to study the effects of lipid type and heat treatment on changes...... imaging of the tomograms were used to analyse the impact of lipid type on spatial fat distribution, microstructure of the protein network and structural changes caused by heat treatment. The tomograms showed that the fat distribution in the meat emulsions depended on the physicochemical properties......In comminuted meat products the gel-forming abilities of the myofibrillar proteins are of major importance. In meat emulsions fat will be present in globules which are stabilized by a membrane coating made of salt-soluble proteins. These discontinuous fat particles act as fillers or co...

Three-dimensional structure of brain tissue at submicrometer resolution

Energy Technology Data Exchange (ETDEWEB)

Saiga, Rino; Mizutani, Ryuta, E-mail: ryuta@tokai-u.jp [Department of Applied Biochemistry, Tokai University, Hiratsuka, Kanagawa 259-1292 (Japan); Inomoto, Chie; Takekoshi, Susumu; Nakamura, Naoya; Tsuboi, Akio; Osawa, Motoki [Tokai University School of Medicine, Isehara, Kanagawa 259-1193 (Japan); Arai, Makoto; Oshima, Kenichi; Itokawa, Masanari [Tokyo Metropolitan Institute of Medical Science, Setagaya, Tokyo 156-8506 (Japan); Uesugi, Kentaro; Takeuchi, Akihisa; Terada, Yasuko; Suzuki, Yoshio [Japan Synchrotron Radiation Research Institute (JASRI/SPring-8), Sayo, Hyogo 679-5198 (Japan)

2016-01-28

Biological objects are composed of submicrometer structures such as cells and organelles that are essential for their functions. Here, we report on three-dimensional X-ray visualization of cells and organelles at resolutions up to 100 nm by imaging microtomography (micro-CT) equipped with Fresnel zone plate optics. Human cerebral tissue, fruit fly cephalic ganglia, and Escherichia coli bacteria labeled with high atomic-number elements were embedded in epoxy resin and subjected to X-ray microtomography at the BL37XU and BL47XU beamlines of the SPring-8 synchrotron radiation facility. The obtained results indicated that soft tissue structures can be visualized with the imaging microtomography.

Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions

NARCIS (Netherlands)

Zou, Yuan; Baalen, van Carlijn; Yang, Xiaoquan; Scholten, E.

2018-01-01

In the present work, the influence of hydrophobicity of zein/tannic acid complex particles (ZTPs) on the rheological behavior of ZTP-stabilized emulsion gels is described. The hydrophobicity of the particles was controlled by the incorporation of different amounts of hydrophilic tannic acid, while

Discourse of the form and concentration of surfactants to ensure the sustainability foam-emulsive products

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O. Kotlyar

2015-05-01

Full Text Available Introduction. Development of dry mixes for making spumy and emulsion products are topical, because nowadays there is a tendency to minimize the time spent on the process of cooking, which is achieved by the use of semi finished products high degree of readiness. Materials and methods. Foaming ability was determined by the method of multiplicity of the foam, the stability of unstable foam-by the half-life method of foam, highly resistant foam - as a ratio of the height of the column of foam after exposure for 24 hours. Results. Was determined the influence of sunflower oil on the foaming ability and half-life foam of systems «sodium caseinate-oil». It was found that getting systems with high index of foaming capacity and foam stability in the presence of oil in the system is impossible without the use of low molecular weight surfactants. Substantiated recommendations regarding the feasibility of using two surfactants in systems «sodium caseinate-surfactants-oil», which provide the necessary kinship surfaces air, fat and water phases. it has been found that the use of 2,5...3,5% mono-and diglycerides of fatty acid sand Lecithin’s 0.15...0.25% in the content of sodium caseinate about 0.5% allows to receive the stable foam-emulsive systems containing sunflower oil 7...8% and foaming ability about 640±1%. Conclusions. It is established that for ensuring high indicators foaming capacity and stability of foam-emulsive systems required the use of low-molecular surfactants. The research results, is recommended to use when developing technology of foam-emulsive products. Introduction

Discourse of the form and concentration of surfactants to ensure the sustainability foam-emulsive products

Directory of Open Access Journals (Sweden)

Oleg

2015-05-01

Full Text Available Introduction. Development of dry mixes for making spumy and emulsion products are topical, because nowadays there is a tendency to minimize the time spent on the process of cooking, which is achieved by the use of semi finished products high degree of readiness. Materials and methods. Foaming ability was determined by the method of multiplicity of the foam, the stability of unstable foam-by the half-life method of foam, highly resistant foam - as a ratio of the height of the column of foam after exposure for 24 hours. Results. Was determined the influence of sunflower oil on the foaming ability and half-life foam of systems «sodium caseinate-oil». It was found that getting systems with high index of foaming capacity and foam stability in the presence of oil in the system is impossible without the use of low molecular weight surfactants. Substantiated recommendations regarding the feasibility of using two surfactants in systems «sodium caseinate-surfactants-oil», which provide the necessary kinship surfaces air, fat and water phases. it has been found that the use of 2,5...3,5% mono-and diglycerides of fatty acid sand Lecithin’s 0.15...0.25% in the content of sodium caseinate about 0.5% allows to receive the stable foam-emulsive systems containing sunflower oil 7...8% and foaming ability about 640±1%. Conclusions. It is established that for ensuring high indicators foaming capacity and stability of foam-emulsive systems required the use of low-molecular surfactants. The research results, is recommended to use when developing technology of foam-emulsive products.

Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage

OpenAIRE

Joseph, Serlene; Chatli, Manish K.; Biswas, Ashim K.; Sahoo, Jhari

2012-01-01

Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10 %; T-1), tomato pulp (12.5 %; T-2), lyophilized tomato peel (6 %; T-3), and pink guava pulp (10 %; T-4) was evaluated in raw pork emulsion during refrigerated storage for 9 days under aerobic packaging. The lycopene and β-carotene content varied in pork emulsion as T-3 > T-1 > T-2 > T-4 and decreased (P 

Evaluation and Modification of Commercial Dry Powder Inhalers for the Aerosolization of a Submicrometer Excipient Enhanced Growth (EEG) Formulation

Science.gov (United States)

Son, Yoen-Ju; Longest, P. Worth; Tian, Geng; Hindle, Michael

2013-01-01

The aim of this study was to evaluate and modify commercial dry powder inhalers (DPIs) for the aerosolization of a submicrometer excipient enhanced growth (EEG) formulation. The optimized device and formulation combination was then tested in a realistic in vitro mouth-throat - tracheobronchial (MT-TB) model. An optimized EEG submicrometer powder formulation, consisting of albuterol sulfate (drug), mannitol (hygroscopic excipient), L-leucine (dispersion enhancer) and poloxamer 188 (surfactant) in a ratio of 30:48:20:2 was prepared using a Büchi Nano spray dryer. The aerosolization performance of the EEG formulation was evaluated with 5 conventional DPIs: Aerolizer, Novolizer, HandiHaler, Exubera and Spiros. To improve powder dispersion, the HandiHaler was modified with novel mouth piece (MP) designs. The aerosol performance of each device was assessed using a next generation impactor (NGI) at airflow rates generating a pressure drop of 4 kPa across the DPI. In silico and in vitro deposition and hygroscopic growth of formulations was studied using a MT-TB airway geometry model. Both Handihaler and Aerolizer produced high emitted doses (ED) together with a significant submicrometer aerosol fraction. A modified HandiHaler with a MP including a three-dimensional (3D) array of rods (HH-3D) produced a submicrometer particle fraction of 38.8% with a conventional fine particle fraction (% <5µm) of 97.3%. The mass median diameter (MMD) of the aerosol was reduced below 1 µm using this HH-3D DPI. The aerosol generated from the modified HandiHaler increased to micrometer size (2.8 µm) suitable for pulmonary deposition, when exposed to simulated respiratory conditions, with negligible mouth-throat (MT) deposition (2.6 %). PMID:23608613

Electrospun composite matrices of poly(ε-caprolactone)-montmorillonite made using tenside free Pickering emulsions.

Science.gov (United States)

Samanta, Archana; Takkar, Sonam; Kulshreshtha, Ritu; Nandan, Bhanu; Srivastava, Rajiv K

2016-12-01

The production of composite electrospun matrices of poly(ε-caprolactone) (PCL) using an emulsifier-free emulsion, made with minimal organic solvent, as precursor is reported. Pickering emulsions of PCL were prepared using modified montmorillonite (MMT) clay as the stabilizer. Hydrophobic tallow group of the modified MMT clay resulted in analogous interaction of clay with oil and aqueous phase and its adsorption at the interface to provide stability to the resultant emulsion. Composite fibrous matrices of PCL and MMT were produced using electrospinning under controlled conditions. The fiber fineness was found to alter with PCL concentration and volume fraction of the aqueous and oil phases. A higher tensile strength and modulus was obtained with inclusion of MMT in PCL electrospun matrix in comparison to a matrix made using neat PCL. The presence of clay in the fibrous matrix did not change the cell proliferation efficiency in comparison to neat PCL matrix. Composite fibrous matrices of PCL/MMT bearing enhanced tensile properties may find applications in areas other than tissue engineering for example food packaging and filtration. Copyright © 2016 Elsevier B.V. All rights reserved.

Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying

DEFF Research Database (Denmark)

Jiménez-Martín, Estefanía; Gharsallaoui, Adem; Pérez-Palacios, Trinidad

2015-01-01

Microencapsulation of ω-3 fatty acids by spray drying was studied using both monolayered (lecithin) and multilayered (lecithin-chitosan) fish oil emulsions with maltodextrin as wall material. Stability of the multilayered emulsions was higher than the monolayered ones, and increased...... with the highest concentration of chitosan (1 % w/w), being related with lower detection of TBARS at high storage temperatures. Overall, this study shows the suitability of microencapsulating ω-3 fatty acids by spray drying using both monolayered and multilayered fish oil emulsions with maltodextrin as wall...... material. Multilayered microcapsules prepared with lecithin-chitosan emulsions provide a great protective effect against lipid oxidation of fish oil during storage at moderate to high temperatures (30 °C and 60 °C). These multilayered microcapsules could be therefore successfully used as a fish oil...

Fabrication of yttrium-doped barium zirconate thin films with sub-micrometer thickness by a sol–gel spin coating method

Energy Technology Data Exchange (ETDEWEB)

Xie, Hanlin; Su, Pei-Chen, E-mail: peichensu@ntu.edu.sg

2015-06-01

A modified sol–gel process was developed for the fabrication of sub-micrometer scale yttrium-doped barium zirconate (BZY) thin film at much lower processing temperatures. The film was fabricated by direct spin-coating of the sol on a Si{sub 3}N{sub 4} passivated Si substrate, followed by low temperature thermal annealing at 1000 °C, and single BZY phase without barium carbonate residue was obtained. A 200 nm-thick thin film without obvious through-film cracks was fabricated with optimized process parameters of sol concentration and heating rate. The stoichiometry of the BZY thin film was well-controlled and no Ba evaporation was observed due to the low processing temperature. The combination of sol–gel and spin coating method can be a promising alternative to vacuum-based thin film deposition techniques for the fabrication of sub-micrometer scale BZY thin film. - Highlights: • A sol–gel spin coating method was developed for the fabrication of BZY thin films. • The processing temperature was much lower compared to powder-based sintering. • Sub-micrometer scale BZY thin film with well-controlled stoichiometry was obtained.

The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef.

Science.gov (United States)

Sariçoban, Cemalettin; Yilmaz, Mustafa Tahsin; Karakaya, Mustafa; Tiske, Sümeyra Sultan

2010-01-01

The effect of sunflower head pith on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared from fresh and frozen beef by the addition of the pith at five concentrations. Emulsion capacity (EC), stability (ES), viscosity (EV), colour and flow properties of the prepared model system emulsions were analyzed. The pith addition increased the EC and ES and the highest EC and ES values were reached when 5% of pith added; however, further increase in the pith concentration caused an inverse trend in these values. Fresh beef emulsions had higher EC and ES values than did frozen beef emulsions. One percent pith concentration was the critic level for the EV values of fresh beef emulsions. EV values of the emulsions reached a maximum level at 5% pith level, followed by a decrease at 7% pit level.

Utilisation de la DSC pour la caractérisation de la stabilité des émulsions eau dans pétrole Use of the Dsc Technique to Characterize Water-In-Crude Oil Emulsions Stability

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Dalmazzone C.

2006-12-01

Full Text Available La technique DSC (Differential Scanning Calorimetry a été appliquée à l'étude des émulsions eau dans pétrole, qui se forment naturellement après un déversement de pétrole en mer. Ces émulsions, également appelées mousses au chocolat , peuvent contenir de 50 à 80% d'eau et se présentent souvent sous la forme d'un produit visqueux, difficile à récupérer mécaniquement, à traiter ou à brûler. Il est par conséquent important de pouvoir estimer leur stabilité pour optimiser le choix du traitement. Un grand nombre de techniques, généralement fondées sur l'analyse de la distribution de tailles de gouttes, peuvent être utilisées pour estimer la stabilité d'une émulsion. Malheureusement, la plupart ne sont pas adaptées à l'étude des émulsions eau dans huile opaques. La méthode la plus utilisée pour caractériser la stabilité de ce type d'émulsions est le bottle test. Elle consiste à mesurer la séparation de phases en fonction du temps. Ce test est la source d'une quantité d'informations appréciables quant à la stabilité de l'émulsion et à la qualité de la phase aqueuse séparée, mais il reste très empirique. La technique DSC est généralement utilisée pour déterminer la composition des émulsions eau dans huile, car elle permet de distinguer l'eau libre de l'eau émulsifiée. Cette étude a montré qu'il s'agit d'une technique très utile qui permet à la fois l'étude de l'évolution de la taille des gouttes dans l'émulsion, et une détermination précise de la quantité d'eau. The DSC technique (Differential Scanning Calorimetry was applied to the study of water-in-crude oil emulsions, which naturally form after an oil spill. The resulting emulsions contain between 50 and 80% seawater and they are often heavy materials, hard to recover mechanically, treat or burn. It is therefore important to assess their stability in order to optimize their treatments. A great variety of techniques are available for

Fuzzy Clustering-Based Modeling of Surface Interactions and Emulsions of Selected Whey Protein Concentrate Combined to i-Carrageenan and Gum Arabic Solutions

Science.gov (United States)

Gums and proteins are valuable ingredients with a wide spectrum of applications. Surface properties (surface tension, interfacial tension, emulsion activity index “EAI” and emulsion stability index “ESI”) of 4% whey protein concentrate (WPC) in a combination with '- carrageenan (0.05%, 0.1%, and 0.5...

Double-layer imprint lithography on wafers and foils from the submicrometer to the millimeter scale

NARCIS (Netherlands)

Moonen, P.F.; Yakimets, I.; Peter, M.; Meinders, E.R.; Huskens, J.

2011-01-01

In this paper, a thermal imprint technique, double-layer nanoimprint lithography (dlNIL), is introduced, allowing complete filling of features in the dimensional range of submicrometer to millimeter. The imprinting and filling quality of dlNIL was studied on Si substrates as a model system and

Early treatment with intravenous lipid emulsion in a potentially lethal hydroxychloroquine intoxication.