Sample records for submicrometer emulsions stabilized

  1. Storage stability of marine phospholipids emulsions

    DEFF Research Database (Denmark)

    Lu, Henna Fung Sieng; Nielsen, Nina Skall; Baron, Caroline Pascale

    acids (DHA) than oily triglycerides (fish oil). Therefore, the objective of this study is to explore the feasibility of using marine phospholipids emulsions as delivery system through investigation of the physical, oxidative and hydrolytic stability of MPL emulsions with or without addition of fish oil....... The effect of initial Peroxide Value, total lipids, phospholipids and antioxidants content on stability of MPL emulsions were studied. The physical stability was investigated through measurement of particle size distribution and creaming stability, which involve measurement of changes (%) in emulsion volume....... In addition, preliminary investigation of the oxidative and hydrolytic stability was carried out through determination of Peroxide Value and Free Fatty Acids Value after 32 days storage at room temperature and 2ºC, respectively. Oxidative stability of MPL emulsions were also investigated through measurement...

  2. Metallic nanoshells on porphyrin-stabilized emulsions (United States)

    Wang, Haorong; Song, Yujiang; Shelnutt, John A; Medforth, Craig J


    Metal nanostructures formed by photocatalytic interfacial synthesis using a porphyrin-stabilized emulsion template and the method for making the nanostructures. Catalyst-seeded emulsion droplets are employed as templates for hollow-nanoshell growth. The hollow metal nanospheres may be formed with or without inclusions of other materials.

  3. Conditions for equilibrium solid-stabilized emulsions. (United States)

    Kraft, Daniela J; de Folter, Julius W J; Luigjes, Bob; Castillo, Sonja I R; Sacanna, Stefano; Philipse, Albert P; Kegel, Willem K


    Particular types of solid-stabilized emulsions can be thermodynamically stable as evidenced by their spontaneous formation and monodisperse droplet size, which only depends on system parameters. Here, we investigate the generality of these equilibrium solid-stabilized emulsions with respect to the basic constituents: aqueous phase with ions, oil, and stabilizing particles. From systematic variations of these constituents, we identify general conditions for the spontaneous formation of monodisperse solid-stabilized emulsions droplets. We conclude that emulsion stability is achieved by a combination of solid particles as well as amphiphilic ions adsorbed at the droplet surface, and low interfacial tensions of the bare oil-water interface of order 10 mN/m or below. Furthermore, preferential wetting of the colloidal particles by the oil phase is necessary for thermodynamic stability. We demonstrate the sufficiency of these basic requirements by extending the observed thermodynamic stability to emulsions of different compositions. Our findings point to a new class of colloid-stabilized meso-emulsions with a potentially high impact on industrial emulsification processes due to the associated large energy savings.

  4. Pickering emulsions stabilized by charged nanoparticles. (United States)

    Ridel, Laure; Bolzinger, Marie-Alexandrine; Gilon-Delepine, Nicole; Dugas, Pierre-Yves; Chevalier, Yves


    The stabilization of o/w Pickering emulsions in cases of weak adsorption of solid particles at the surface of oil droplets is addressed. Though the adsorption is usually very strong and irreversible when partial wetting conditions are fulfilled, electrostatic repulsions between charged solid particles act against the adsorption. The regime of weak adsorption was reached using charged silica nanoparticles at high pH and low ionic strength. O/w Pickering emulsions of the diisopropyl adipate oil were stabilized by colloidal nanoparticles of Ludox® AS40 consisting of non-aggregated particles of bare silica (hydrophilic). The combination of stability assessment, droplet size and electrokinetic potential measurements at various pH values, adsorption isotherms and cryo-SEM observations of the adsorbed layers disclosed the specificities of the stabilization of Pickering emulsions by adsorption of solid nanoparticles against strong electrostatic repulsions. Not only the long-term stability of emulsions was poor under strong electrostatic repulsions at high pH, but emulsification failed since full dispersion of oil could not be achieved. Emulsion stability was ensured by decreasing electrostatic repulsions by lowering the pH from 9 to 3. Stable emulsions were stabilized by a monolayer of silica particles at 54% coverage of the oil droplet surface at low silica content and an adsorption regime as multilayers was reached at higher concentrations of silica although there was no aggregation of silica in the bulk aqueous phase.

  5. Towards predicting the stability of protein-stabilized emulsions

    NARCIS (Netherlands)

    Delahaije, R.J.B.M.; Gruppen, H.; Giuseppin, M.L.F.; Wierenga, P.A.


    The protein concentration is known to determine the stability against coalescence during formation of emulsions. Recently, it was observed that the protein concentration also influences the stability of formed emulsions against flocculation as a result of changes in the ionic strength. In both

  6. The Stabilizer-Free Emulsion Polymerization

    NARCIS (Netherlands)

    Dobrowolska, M.E.


    The research described in this thesis has been performed with the goal to understand and develop a method for stabilizer-free emulsion polymerization. In order to develop rules for this method, three main issues had to be understood: colloidal stability, emulsification method and polymerization

  7. Relating emulsion stability to interfacial properties for pharmaceutical emulsions stabilized by Pluronic F68 surfactant. (United States)

    Powell, Kristin Conrad; Damitz, Robert; Chauhan, Anuj


    We explore mechanisms of emulsion stability for several systems using Pluronic F68 and a range of oils commonly used in pharmaceutics and cosmetics. We report measurements of dynamic emulsion drop size, zeta potential, and creaming time, as well as dynamic interfacial tension and interfacial viscoelasticity. Experiments show that with 1wt% Pluronic F68, soybean oil emulsions were the most stable with no creaming over six months, followed by isopropyl myristate, octanoic acid, and then ethyl butyrate. The eventual destabilization occurred due to the rising of large drops which formed through Ostwald ripening and coalescence. While Ostwald ripening is important, it is not the dominant destabilization mechanism for the time scale of interest in pharmaceutical emulsions. The more significant destabilization mechanism, coalescence, is reduced through surfactant adsorption, which decreases surface tension, increases surface elasticity, and adds a stearic hindrance to collisions. Though the measured values of elasticity obtained using a standard oscillatory pendant drop method did not correlate to emulsion stability, this is because the frequencies for the measurements were orders of magnitude below those relevant to coalescence in emulsions. However, we show that the high frequency elasticity obtained by fitting the surface tension data to a Langmuir isotherm has very good correlation with the emulsion stability, indicating that the elasticity of the interface plays a key role in stabilizing these pharmaceutical formulations. Further, this study highlights how these important high frequency elasticity values can be easily estimated from surface isotherms. Copyright © 2017 Elsevier B.V. All rights reserved.

  8. Role of asphaltenes in stabilizing thin liquid emulsion films. (United States)

    Tchoukov, Plamen; Yang, Fan; Xu, Zhenghe; Dabros, Tadeusz; Czarnecki, Jan; Sjöblom, Johan


    Drainage kinetics, thickness, and stability of water-in-oil thin liquid emulsion films obtained from asphaltenes, heavy oil (bitumen), and deasphalted heavy oil (maltenes) diluted in toluene are studied. The results show that asphaltenes stabilize thin organic liquid films at much lower concentrations than maltenes and bitumen. The drainage of thin organic liquid films containing asphaltenes is significantly slower than the drainage of the films containing maltenes and bitumen. The films stabilized by asphaltenes are much thicker (40-90 nm) than those stabilized by maltenes (∼10 nm). Such significant variation in the film properties points to different stabilization mechanisms of thin organic liquid films. Apparent aging effects, including gradual increase of film thickness, rigidity of oil/water interface, and formation of submicrometer size aggregates, were observed for thin organic liquid films containing asphaltenes. No aging effects were observed for films containing maltenes and bitumen in toluene. The increasing stability and lower drainage dynamics of asphaltene-containing thin liquid films are attributed to specific ability of asphaltenes to self-assemble and form 3D network in the film. The characteristic length of stable films is well beyond the size of single asphaltene molecules, nanoaggregates, or even clusters of nanoaggregates reported in the literature. Buildup of such 3D structure modifies the rheological properties of the liquid film to be non-Newtonian with yield stress (gel like). Formation of such network structure appears to be responsible for the slower drainage of thin asphaltenes in toluene liquid films. The yield stress of liquid film as small as ∼10(-2) Pa is sufficient to stop the drainage before the film reaches the critical thickness at which film rupture occurs.

  9. Breaking Oil-in-water Emulsions Stabilized By Yeast


    Furtado; Guilherme F.; Picone; Carolina S. F.; Cuellar; Maria C.; Cunha; Rosiane L.


    Several biotechnological processes can show an undesirable formation of emulsions making difficult phase separation and product recovery. The breakup of oil-in-water emulsions stabilized by yeast was studied using different physical and chemical methods. These emulsions were composed by deionized water, hexadecane and commercial yeast (Saccharomyces cerevisiae). The stability of the emulsions was evaluated varying the yeast concentration from 7.47 to 22.11% (w/w) and the phases obtained after...

  10. Stabilization of Model Crude Oil Emulsion using Different ...

    African Journals Online (AJOL)

    As part of an ongoing research into the stability of oil-field emulsions, model oil samples have been utilized to probe the effects of asphaltene interactions on crude oil/water emulsion stability. Asphaltenes were precipitated from treated Ondo State oil sand bitumen with n-hexane in a 40:1 solvent to bitumen ratio which was ...

  11. Maximizing the stability of pyrolysis oil/diesel fuel emulsions (United States)

    Several emulsions consisting of biomass pyrolysis oil (bio-oil) in diesel fuel were produced and analyzed for stability over time. An ultrasonic probe was used to generate microscopic droplets of bio-oil suspended in diesel fuel, and this emulsion was stabilized using surfactant chemicals. The most...

  12. Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulation. (United States)

    Can Karaca, Asli; Nickerson, Michael T; Low, Nicholas H


    Chickpea and lentil protein-stabilized emulsions were optimized with regard to pH (3.0-8.0), protein concentration (1.1-4.1% w/w), and oil content (20-40%) for their ability to form and stabilize oil-in-water emulsions using response surface methodology. Specifically, creaming stability, droplet size, and droplet charge were assessed. Optimum conditions for minimal creaming (no serum separation after 24 h), small droplet size ( 40 mV) were identified as 4.1% protein, 40% oil, and pH 3.0 or 8.0, regardless of the plant protein used for emulsion preparation.

  13. Oilfield solids and water-in-oil emulsion stability. (United States)

    Sztukowski, Danuta M; Yarranton, Harvey W


    Model water-in-hydrocarbon emulsions consisting of toluene, heptane, water, asphaltenes, and native solids were used to investigate the role of native solids in the stability of oilfield emulsions. The solids were recovered from an oil-sands bitumen, a wellhead emulsion, and a refinery slop oil. The solids were clay platelets and fell into two size categories: (1) fine solids 50 to 500 nm in diameter and (2) coarse solids 1 to 10 microm in diameter. Emulsions stabilized by fine solids and asphaltenes were most stable at a 2:1 fractional area ratio of asphaltenes to solids. It appears that when the asphaltene surface coverage is high, insufficient solids remain to make an effective barrier. When the solids coverage is high, insufficient asphaltenes remain on the interface to immobilize the solids. Treatments that weaken the interface, such as toluene dilution, are recommended for emulsions stabilized by fine solids. Emulsions stabilized by coarse solids were unstable at low solids concentrations but became very stable at solids concentrations greater than 10 kg/m(3). At low concentrations, these solids may act as bridges between water droplets and promote coalescence. At high concentrations, layers of coarse solids may become trapped between water droplets and prevent coalescence. Treatments that flocculate the solids, such as heptane dilution, are recommended for emulsions stabilized by high concentrations of coarse solids. It is possible that emulsions containing both types of solids may require more than one treatment, or even process step, for effective water resolution.

  14. Multi-responsive ionic liquid emulsions stabilized by microgels

    NARCIS (Netherlands)

    Monteillet, H.; Workamp, M.; Li, X.; Schuur, Boelo; Kleijn, J.M.; Leermakers, F.; Sprakel, J.


    We present a complete toolbox to use responsive ionic liquid (IL) emulsions for extraction purposes. IL emulsions stabilized by responsive microgels are shown to allow rapid extraction and reversible breaking and re-emulsification. Moreover, by using a paramagnetic ionic liquid, droplets can be

  15. 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.

  16. Synthesis of metallic nanoshells on porphyrin-stabilized emulsions (United States)

    Wang, Haorong [Albuquerque, NM; Song, Yujiang [Albuquerque, NM; Shelnutt, John A [Tijeras, NM; Medforth, Craig J [Winters, CA


    Metal nanostructures formed by photocatalytic interfacial synthesis using a porphyrin-stabilized emulsion template and the method for making the nanostructures. Catalyst-seeded emulsion droplets are employed as templates for hollow-nanoshell growth. The hollow metal nanospheres may be formed with or without inclusions of other materials.

  17. Emulsion stabilizing property of Grewia gum in Arachis oil ...

    African Journals Online (AJOL)

    The emulsifying property of grewia gum in arachis oil emulsion was evaluated. The gum was extracted by maceration, filtration, precipitation and drying techniques. The gum was used at 0.1 to 0.4% w/v to stabilize arachis oil emulsion containing 7.5% w/v acacia. The globule size, globule number and viscosity of the ...

  18. Stability of cosmetic emulsion containing different amount of hemp oil. (United States)

    Kowalska, M; Ziomek, M; Żbikowska, A


    The aim of the study was to determine the optimal conditions, that is the content of hemp oil and time of homogenization to obtain stable dispersion systems. For this purpose, six emulsions were prepared, their stability was examined empirically and the most correctly formulated emulsion composition was determined using a computer simulation. Variable parameters (oil content and homogenization time) were indicated by the optimization software based on Kleeman's method. Physical properties of the synthesized emulsions were studied by numerous techniques involving particle size analysis, optical microscopy, Turbiscan test and viscosity of emulsions. The emulsion containing 50 g of oil and being homogenized for 6 min had the highest stability. Empirically determined parameters proved to be consistent with the results obtained using the computer software. The computer simulation showed that the most stable emulsion should contain from 30 to 50 g of oil and should be homogenized for 2.5-6 min. The computer software based on Kleeman's method proved to be useful for quick optimization of the composition and production parameters of stable emulsion systems. Moreover, obtaining an emulsion system with proper stability justifies further research extended with sensory analysis, which will allow the application of such systems (containing hemp oil, beneficial for skin) in the cosmetic industry. © 2015 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

  19. Enzymatically Crosslinked Emulsion Gels Using Star-Polymer Stabilizers. (United States)

    Ma, Kai; An, Zesheng


    A novel type of emulsion gel based on star-polymer-stabilized emulsions is highlighted, which contains discrete hydrophobic oil and hydrophilic aqueous solution domains. Well-defined phenol-functionalized core-crosslinked star polymers are synthesized via reversible addition-fragmentation chain transfer (RAFT)-mediated dispersion polymerization and are used as stabilizers for oil-in-water emulsions. Horseradish-peroxidase-catalyzed polymerization of the phenol moieties in the presence of H2 O2 enables rapid formation of crosslinked emulsion gels under mild conditions. The crosslinked emulsion gels exhibit enhanced mechanical strength, as well as widely tunable composition. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  20. the Stability of Its Associated Water/Oil Emulsion

    Directory of Open Access Journals (Sweden)

    A. Bazaz


    Full Text Available Two steps synthetic method for the preparation of a novel emulsion stabilizer called poly(ricineoleic acid-b-ethyleneglycol-b-ricineoleic acid with average mass molecular weight of 7000 Daltons is investigated. In the first step, oligoricineoleic acid with average mass molecular weight of 1800 Daltons is synthesized (yield 70%. In the second step, the desired copolymer is  synthesized from the reaction of two moles of oligomer with one mole of polyethylene glycol and its stabilizing effect on an water/oil emulsion is investigated. For the formulation of the emulsion, the synthesized copolymer is first dissolved at 45oC in diesel oil while stirring, and then this solution is added dropwise to the solution of saline water (1M. Then the mixture is stressed under ultrasonic waves for 5 s to afford smaller drops, after which the emulsion shows good stability. A thin layer film of emulsion- produced from injection of emulsion (0.1 μL is studied by light microscope equipment. In this study the number of oil droplets and the average diameter of droplets are determined. Also the mole fractions (φ = 0.32 are calculated. This copolymer can be used as a stabilizer in invert emulsion muds, which are used in perforating industry and as a thickener in food and cosmetic industries.

  1. The research about microscopic structure of emulsion membrane in O/W emulsion by NMR and its influence to emulsion stability. (United States)

    Xie, Yiqiao; Chen, Jisheng; Zhang, Shu; Fan, Kaiyan; Chen, Gang; Zhuang, Zerong; Zeng, Mingying; Chen, De; Lu, Longgui; Yang, Linlin; Yang, Fan


    This paper discussed the influence of microstructure of emulsion membrane on O/W emulsion stability. O/W emulsions were emulsified with equal dosage of egg yolk lecithin and increasing dosage of co-emulsifier (oleic acid or HS15). The average particle size and centrifugal stability constant of emulsion, as well as interfacial tension between oil and water phase were determined. The microstructure of emulsion membrane had been studied by (1)H/(13)C NMR, meanwhile the emulsion droplets were visually presented with TEM and IFM. With increasing dosage of co-emulsifier, emulsions showed two stable states, under which the signal intensity of characteristic group (orient to lipophilic core) of egg yolk lecithin disappeared in NMR of emulsions, but that (orient to aqueous phase) of co-emulsifiers only had some reduction at the second stable state. At the two stable states, the emulsion membranes were neater in TEM and emulsion droplets were rounder in IFM. Furthermore, the average particle size of emulsions at the second stable state was bigger than that at the first stable state. Egg yolk lecithin and co-emulsifier respectively arranged into monolayer and bilayer emulsion membrane at the two stable states. The microstructure of emulsion membrane was related to the stability of emulsion. Copyright © 2016 Elsevier B.V. All rights reserved.

  2. The effect of electrolytes on emulsions stabilized by nonionic surfactants

    NARCIS (Netherlands)

    Boomgaard, van den A.


    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

  3. Evaluation on oxidative stability of walnut beverage emulsions. (United States)

    Liu, Shuang; Liu, Fuguo; Xue, Yanhui; Gao, Yanxiang


    Walnut beverage emulsions were prepared with walnut kernels, mixed nonionic emulsifiers and xanthan gum. The effects of food antioxidants on the physical stability and lipid oxidation of walnut beverage emulsions were investigated. The results showed that tea polyphenols could not only increase the droplet size of the emulsions, but also enhance physical stability during the thermal storage at 62 ± 1 °C. However, water-dispersed oil-soluble vitamin E and enzymatically modified isoquercitrin obviously decreased the physical stability of the emulsion system during the thermal storage. BHT and natural antioxidant extract had scarcely influenced on the physical stability of walnut beverage emulsions. Tea polyphenols and BHT could significantly retard lipid oxidation in walnut beverage emulsions against thermal and UV light exposure during the storage. Vitamin E exhibited the prooxidant effect during the thermal storage and the antioxidant attribute during UV light exposure. Other food antioxidants had no significant effect on retarding lipid oxidation during thermal or light storage. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Oxidative enzymatic gelation of sugar beet pectin for emulsion stabilization

    DEFF Research Database (Denmark)

    Abang Zaidel, Dayang Norulfairuz; Meyer, Anne S.


    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...

  5. One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches. (United States)

    Clegg, Paul S; Tavacoli, Joe W; Wilde, Pete J


    Multiple emulsions have great potential for application in food science as a means to reduce fat content or for controlled encapsulation and release of actives. However, neither production nor stability is straightforward. Typically, multiple emulsions are prepared via two emulsification steps and a variety of approaches have been deployed to give long-term stability. It is well known that multiple emulsions can be prepared in a single step by harnessing emulsion inversion, although the resulting emulsions are usually short lived. Recently, several contrasting methods have been demonstrated which give rise to stable multiple emulsions via one-step production processes. Here we review the current state of microfluidic, polymer-stabilized and particle-stabilized approaches; these rely on phase separation, the role of electrolyte and the trapping of solvent with particles respectively.

  6. Factors influencing the stability and type of hydroxyapatite stabilized Pickering emulsion. (United States)

    Zhang, Ming; Wang, Ai-Juan; Li, Jun-Ming; Song, Na; Song, Yang; He, Rui


    Hydroxyapatite (HAp) nanoparticle stabilized Pickering emulsion was fabricated with poly(l-lactic acid) dissolved in dichloromethane (CH2Cl2) solution as oil phase and HAp aqueous dispersion as aqueous phase. Pickering emulsion was cured via in situ solvent evaporation method. Effect of PLLA concentrations, pH value, HAp concentrations, oil-water ratio, emulsification rates and times were studied on emulsion stability and emulsion type, etc. The results indicated emulsion stability increased with the increase of HAp concentration, emulsification rate and time; it is very stable when pH value of aqueous phase was adjusted to 10. Stable W/O and O/W emulsions were fabricated successfully using as-received HAp particles as stabilizer by adjusting the fabricating parameters. The interaction between HAp and PLLA played an important role to stabilize Pickering emulsions. SEM results indicated that both microsphere and porous materials were fabricated using emulsion stabilized by unmodified HAp nanoparticles, implying that both W/O and O/W emulsion type were obtained. Copyright © 2016 Elsevier B.V. All rights reserved.

  7. Altering Emulsion Stability with Heterogeneous Surface Wettability

    NARCIS (Netherlands)

    Meng, Qiang; Zhang, Yali; Lammertink, Rob G.H.; Chen, Haosheng; Tsai, Peichun Amy


    Emulsions–liquid droplets dispersed in another immiscible liquid–are widely used in a broad spectrum of applications, including food, personal care, agrochemical, and pharmaceutical products. Emulsions are also commonly present in natural crude oil, hampering the production and quality of petroleum

  8. Mobility control through spontaneous formation of nanoparticle stabilized emulsions (United States)

    DiCarlo, D. A.; Aminzadeh, B.; Roberts, M.; Chung, D. H.; Bryant, S. L.; Huh, C.


    We report on measurements of the flow pattern and in-situ saturations when n-octane displaces a brine in which surface treated silica nanoparticles are dispersed. The nanoparticles are known to stabilize octane-in-water emulsions. We find that the displacement front is more spatially uniform, and with a later breakthrough when compared to a control displacement with no in-situ nanoparticles. Pressure measurements during the displacement are consistent with generation of a viscous phase such as an emulsion. These observations suggest that a nanoparticle stabilized emulsion is formed during the displacement which acts to suppress the viscous instability. We argue that generation of droplets of nonwetting phase occurs at the leading edge of all drainage displacements. The droplets rejoin the bulk phase in the absence of stabilizing agents, but are preserved when nanoparticles adhere to the fluid/fluid interface.

  9. Phytosterol colloidal particles as Pickering stabilizers for emulsions. (United States)

    Liu, Fu; Tang, Chuan-He


    Water-insoluble phytosterols were developed into a kind of colloidal particle as Pickering stabilizers for emulsions by a classic anti-solvent method using 100% ethanol as the organic phase to solubilize the phytosterols and whey protein concentrate (WPC) as the emulsifier. The colloidal particles in the dispersion, with morphology of stacked platelet-like sheets, had a mean diameter of 44.7 and 24.7 μm for the volume- and surface-averaged sizes, respectively. The properties and stability of the emulsions stabilized by these colloidal particles were highly dependent upon the applied total solid concentration (c; in the dispersion) and oil fraction (ø). The results indicated that (1) at a low c value (emulsions were susceptible to phase separation, even at a low ø of 0.2, (2) at low ø values (e.g., 0.2 or 0.3) and a relatively high c value (1.0%, w/v, or above), a severe droplet flocculation occurred for the emulsions, and (3) when both c and ø were appropriately high, a kind of self-supporting gel-like emulsions could be formed. More interestingly, a phase inversion of the emulsions from the oil-in-water to water-in-oil type was observed, upon the ø increasing from 0.2 to 0.6 (especially at high c values, e.g., 3.0%, w/v). The elaborated Pickering emulsions stabilized by the phytosterol colloidal particles with a gel-like behavior would provide a candidate to act as a novel delivery system for active ingredients.

  10. Breaking oil-in-water emulsions stabilized by yeast. (United States)

    Furtado, Guilherme F; Picone, Carolina S F; Cuellar, Maria C; Cunha, Rosiane L


    Several biotechnological processes can show an undesirable formation of emulsions making difficult phase separation and product recovery. The breakup of oil-in-water emulsions stabilized by yeast was studied using different physical and chemical methods. These emulsions were composed by deionized water, hexadecane and commercial yeast (Saccharomyces cerevisiae). The stability of the emulsions was evaluated varying the yeast concentration from 7.47 to 22.11% (w/w) and the phases obtained after gravity separation were evaluated on chemical composition, droplet size distribution, rheological behavior and optical microscopy. The cream phase showed kinetic stability attributed to mechanisms as electrostatic repulsion between the droplets, a possible Pickering-type stabilization and the viscoelastic properties of the concentrated emulsion. Oil recovery from cream phase was performed using gravity separation, centrifugation, heating and addition of demulsifier agents (alcohols and magnetic nanoparticles). Long centrifugation time and high centrifugal forces (2 h/150,000×g) were necessary to obtain a complete oil recovery. The heat treatment (60°C) was not enough to promote a satisfactory oil separation. Addition of alcohols followed by centrifugation enhanced oil recovery: butanol addition allowed almost complete phase separation of the emulsion while ethanol addition resulted in 84% of oil recovery. Implementation of this method, however, would require additional steps for solvent separation. Addition of charged magnetic nanoparticles was effective by interacting electrostatically with the interface, resulting in emulsion destabilization under a magnetic field. This method reached almost 96% of oil recovery and it was potentially advantageous since no additional steps might be necessary for further purifying the recovered oil. Copyright © 2015 Elsevier B.V. All rights reserved.

  11. Evidence for Marginal Stability in Emulsions (United States)

    Lin, Jie; Jorjadze, Ivane; Pontani, Lea-Laetitia; Wyart, Matthieu; Brujic, Jasna


    We report the first measurements of the effect of pressure on vibrational modes in emulsions, which serve as a model for soft frictionless spheres at zero temperature. As a function of the applied pressure, we find that the density of states D (ω ) exhibits a low-frequency cutoff ω*, which scales linearly with the number of extra contacts per particle δ z . Moreover, for ω Urbani, and F. Zamponi, Proc. Natl. Acad. Sci. U.S.A. 112, 14539 (2015)]. Finally, the degree of localization of the softest low frequency modes increases with compression, as shown by the participation ratio as well as their spatial configurations. Overall, our observations show that emulsions are marginally stable and display non-plane-wave modes up to vanishing frequencies.

  12. Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions. (United States)

    Meshulam, Dafna; Lesmes, Uri


    There is an upsurge of interest in the use of nano-particles to fabricate emulsions and modulate their functionality, with particular emphasis on modulating emulsion digestive fate. Food grade nano-particles formed through controlled processing and electrostatic biopolymer interactions are yet to be systematically studied for their ability to stabilize emulsions and modulate emulsion digestibility. This study focused on the responsiveness of emulsions stabilized by lactoferrin (LF) nano-particles (NPs) and dietary fibers to key digestive parameters. Compared to native LF, LF-NPs comprised emulsion exhibited elevated creaming rates as evident from accelerated stability tests performed by analytical centrifugation. The electrostatic deposition of alginate or carrageenan onto the LF-NPs significantly improved the stability of the corresponding emulsions. Further, the use of various nano-particles showed to have both beneficial and deleterious effects on emulsion responsiveness to pH (2.0 nano-particles to tweak emulsion behavior during digestion.

  13. Emulsion liquid membrane for textile dye removal: Stability study (United States)

    Kusumastuti, Adhi; Syamwil, Rodia; Anis, Samsudin


    Although textile dyes is basically available in very low concentration; it should be removed due to the toxicity to human body and environment. Among the existing methods, emulsion liquid membrane (ELM) is a promising method by providing high interfacial area and the ability to remove a very low concentration of the solute. The optimal emulsions were produced using commercially supplied homogeniser. The drop size was measured by the aid of microscope and image J software. Initially, methylene blue in simulated wastewater was extracted using a stirrer. Methylene blue concentration was determined using spectrophotometer. The research obtained optimal emulsion at surfactant concentration of 4 wt. %, kerosene as diluent, emulsification time of 30 min, emulsification speed of 2000 rpm. The lowest membrane breakage and the longest stability time were about 0.11% and 150 min, respectively.

  14. 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.


    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....../v) was mixed into an oil-in-water emulsion system (4.4% w/w oil, 0.22% w/w whey protein, pH 4.5). Two separate, identically composed, emulsion systems were prepared by different methods of preparation. The emulsions prepared separately and subsequently mixed with SBP (referred as Mix A) produced significantly...... 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...

  15. Ultrasonic Studies of Emulsion Stability in the Presence of Magnetic Nanoparticles

    Directory of Open Access Journals (Sweden)

    A. Józefczak


    Full Text Available Pickering emulsions are made of solid particle-stabilized droplets suspended in an immiscible continuous liquid phase. A magnetic emulsion can be obtained using magnetic particles. Solid magnetic nanoparticles are adsorbed strongly at the oil-water interface and are able to stabilize emulsions of oil and water. In this work emulsions stabilized by magnetite nanoparticles were obtained using high-energy ultrasound waves and a cavitation mechanism and, next, their stability in time was tested by means of acoustic waves with a low energy, without affecting the structure. An acoustic study showed high stability in time of magnetic emulsions stabilized by magnetite particles. The study also showed a strong influence of an external magnetic field, which can lead to changes of the emulsion properties. It is possible to control Pickering emulsion stability with the help of an external stimulus—a magnetic field.

  16. On the stabilization of water in crude oil emulsions

    Energy Technology Data Exchange (ETDEWEB)

    Czarnecki, J. [Alberta Univ., Edmonton, AB (Canada). Dept. of Chemical and Materials Engineering


    In this study, material collected from W/O emulsion droplets from several oil samples from various geographical locations, including Athabasca bitumen was analyzed by Fourier Transform Ion Cyclotron Resonance Mass Spectrometry (FT-ICR MS). It was found to be composed of similar low molecular weight molecules containing mostly carboxylic and thiophenic groups with double bound equivalents (DBE) of the most abundant species ranging from 2 to 8. Many of the species were not even aromatic, and most were not polyaromatic. According to the mass spectral results, the surface material does not fit a conventional description of asphaltenes, being heavy, polar, polyaromatic species. Microscope observations of emulsion and rag layer samples suggest the presence of optically anisotropic species at the emulsified water droplet surfaces. Studies of phase equilibria in sodium naphthenate - toluene or heptane - water system indicate that naphthenate species can form organized phases, including liquid crystals. The author cautioned that although the nature of surface species and the exact mechanism of W/O emulsion stabilization is not fully understood, the current rule that asphaltenes or biwettable fine solids are solely responsible for water in crude oil emulsion stabilization is highly oversimplified and could hinder further progress in the field.

  17. Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions. (United States)

    Choi, Seung Jun; Decker, Eric Andrew; Henson, Lulu; Popplewell, L Michael; McClements, David Julian


    The chemical stability of citral, a flavor component widely used in beverage, food, and fragrance products, in oil-in-water emulsions stabilized by surfactants with different charge characteristics was investigated. Emulsions were prepared using cationic (lauryl alginate, LAE), non-ionic (polyoxyethylene (23) lauryl ether, Brij 35), and anionic (sodium dodecyl sulfate, SDS) surfactants at pH 3.5. The citral concentration decreased over time in all the emulsions, but the rate of decrease depended on surfactant type. After 7 d storage, the citral concentrations remaining in the emulsions were around 60% for LAE- or Brij 35-stabilized emulsions and 10% for SDS-stabilized emulsions. An increase in the local proton (H(+)) concentration around negatively charged droplet surfaces may account for the more rapid citral degradation observed in SDS-stabilized emulsions. A strong metal ion chelator (EDTA), which has previously been shown to be effective at increasing the oxidative stability of labile components, had no effect on citral stability in LAE- or Brij 35-stabilized emulsions, but it slightly decreased the initial rate of citral degradation in SDS-stabilized emulsions. These results suggest the surfactant type used to prepare emulsions should be controlled to improve the chemical stability of citral in emulsion systems.

  18. Development of multiple W/O/W emulsions as dermal carrier system for oligonucleotides: effect of additives on emulsion stability. (United States)

    Schmidts, T; Dobler, D; Schlupp, P; Nissing, C; Garn, H; Runkel, F


    Multiple water-in-oil-in-water (W/O/W) emulsions are of major interest as potential skin delivery systems for water-soluble drugs like oligonucleotides due to their distinct encapsulation properties. However, multiple emulsions are highly sensitive in terms of variations of the individual components. The presence of osmotic active ingredients in the inner water phase is crucial for the generation of stable multiple emulsions. In order to stabilize the emulsions the influence of NaCl, MgSO(4), glucose and glycine and two cellulose derivatives was investigated. Briefly, multiple W/O/W emulsions using Span 80 as a lipophilic emulsifier and different hydrophilic emulsifiers (PEG-40/50 stearate, steareth-20 and polysorbate 80) were prepared. Stability of the emulsions was analyzed over a period of time using rheological measurements, droplet size observations and conductivity analysis. In this study we show that additives strongly influence the properties stability of multiple emulsions. By increasing the concentration of the osmotic active ingredients, smaller multiple droplets are formed and the viscosity is significantly increased. The thickening agents resulted in a slightly improved stability. The most promising emulsions were chosen and further evaluated for their suitability and compatibility to incorporate a DNAzyme oligonucleotide as active pharmaceutical ingredient. Copyright 2010 Elsevier B.V. All rights reserved.

  19. Long-term stability of crystal-stabilized water-in-oil emulsions. (United States)

    Ghosh, Supratim; Pradhan, Mamata; Patel, Tejas; Haj-Shafiei, Samira; Rousseau, Dérick


    The impact of cooling rate and mixing on the long-term kinetic stability of wax-stabilized water-in-oil emulsions was investigated. Four cooling/mixing protocols were investigated: cooling from 45°C to either 25°C or 4°C with/without stirring and two cooling rates - slow (1°C/min) and fast (5°C/min). The sedimentation behaviour of the emulsions was significantly affected by cooling protocol. Stirring was critical to the stability of all emulsions, with statically-cooled (no stirring) emulsions suffering from extensive aqueous phase separation. Emulsions stirred while cooling showed sedimentation of a waxy emulsion layer leaving a clear oil layer at the top, with a smaller separation and droplet size distribution at 4°C compared to 25°C, indicating the importance of the amount of crystallized wax on emulsion stability. Light microscopy revealed that crystallized wax appeared both on the droplet surface and in the continuous phase, suggesting that stirring ensured dispersibility of the water droplets during cooling as the wax was crystallizing. Wax crystallization on the droplet surface provided stability against droplet coalescence while continuous phase wax crystals minimized inter-droplet collisions. The key novel aspect of this research is in the simplicity to tailor the spatial distribution of wax crystals, i.e., either at the droplet surface or in the continuous phase via use of a surfactant and judicious stirring and/or cooling. Knowledge gained from this research can be applied to develop strategies for long-term storage stability of crystal-stabilized W/O emulsions. Copyright © 2015 Elsevier Inc. All rights reserved.

  20. Characterization and stability studies of emulsion systems containing pumice

    Directory of Open Access Journals (Sweden)

    Marilene Estanqueiro


    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.

  1. Citral stability in oil-in-water emulsions with solid or liquid octadecane. (United States)

    Mei, Longyuan; Choi, Seung Jun; Alamed, Jean; Henson, Lulu; Popplewell, Michael; McClements, D Julian; Decker, Eric A


    Citral stability in oil-in-water emulsions at pH 3.0 with solid or liquid octadecane was determined. Citral degradation was faster in anionic sodium dodecyl sulfate (SDS)-stabilized emulsions than non-ionic polyoxyethylene (23) lauryl ether (Brij)-stabilized emulsions. Crystallization of octadecane in both Brij- and SDS-stabilized emulsion droplets resulted in faster degradation of citral. Crystallization of octadecane in emulsion droplets increased citral partitioning into the aqueous phase, with 41-53% of the total citral in the aqueous phase when octadecane was solid compared to 18-25% when octadecane was liquid. This research suggests that factors that increase partitioning of citral out of the droplets of oil-in-water emulsions increase citral degradation rates. These results suggest that the stability of citral could be increased in oil-in-water emulsions by technologies that decrease its partitioning and exposure to acidic aqueous phases.

  2. Preparation and stabilization of D-limonene Pickering emulsions by cellulose nanocrystals. (United States)

    Wen, Chunxia; Yuan, Qipeng; Liang, Hao; Vriesekoop, Frank


    The aim of this study was to investigate D-limonene Pickering emulsion stabilized by cellulose nanocrystals (CNCs) and factors that may affect its properties. CNCs were prepared by ammonium persulfate hydrolysis of corncob cellulose, and D-limonene Pickering emulsions were generated by ultrasonic homogenizing method. The morphology and size of the prepared emulsions with different CNCs concentrations were studied by optical microscopy and laser light diffraction. In addition, factors that may affect the stability of emulsions such as ionic concentration, pH and temperature were also studied. As indicated by the experiment data, when temperature rose, the stability to of emulsions would be increased, and the stability of emulsions was reduced with low pH or high salt concentration due to electrostatic screening of the negatively charged CNC particles. In conclusion, high stability of D-limonene Pickering emulsions could be obtained by CNCs. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Influence of hydrophobicity distribution of particle mixtures on emulsion stabilization. (United States)

    Chen, Qiang; Stricek, Igor; Gray, Murray R; Liu, Qi


    Whilst emulsions stabilized by uniform particles are well established, the emulsification behavior of heterogeneous mixtures of particles with varying hydrophobicity is rarely examined. Consequently, the influence of the distribution of particle hydrophobicity on oil-water emulsion stabilization is poorly understood. In the present work, the wettability of the bitumen froth fine solids from Alberta oil sands was studied by film flotation and toluene-water emulsification tests, before and after a hydrothermal treatment at 300-420°C. This approach provided a series of populations of particles with different distributions of hydrophobicity. The initial fine particles in the bitumen froth had a critical surface tension ranging from 26 to 56mN/m, with a mean value of 39mN/m. Hydrothermal treatment at 300-420°C progressively shifted the hydrophobicity distribution of the fine particles, resulting in a lower mean critical surface tension and a narrower critical surface tension range. The emulsifying capacity of the fine particle mixtures, as indicated by the volume of the produced toluene-water emulsions, was unrelated to the mean critical surface tension. Instead, emulsification depended on the proportion of a specific sub-fraction of particles with a critical surface tension of 27-30mN/m. This sub-fraction of particles, with intermediate hydrophobicity, dominated the emulsification behavior of the particle mixtures. Copyright © 2016 Elsevier Inc. All rights reserved.

  4. Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions. (United States)

    Wang, Chan; Fu, Xiong; Tang, Chuan-He; Huang, Qiang; Zhang, Bin


    This study investigated structure and morphology of starch spherulites prepared from debranched waxy maize and waxy potato starches. Debranched waxy potato starch favored the formation of B-type crystals with longer branch chains (average chain length, 26.14), whereas A-type polymorphic aggregates were generated from debranched waxy maize under same recrystallization condition. Spherulites had smaller particle size distribution (D[3,2], ∼3.7μm), higher dissociation temperature (80-120°C) and crystallinity (80∼90%), compared to native waxy starches. Intact spherulites could be used as an edible particle emulsifier after modifying by octenylsuccinic anhydride (OSA). The emulsion produced using 2wt.% of octenylsuccinate (OS) starch spherulites as emulsifier was quite stable over 2months, and its Pickering emulsions displayed protective effect on stability of oil droplets. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic. (United States)

    Niu, Fuge; Pan, Weichun; Su, Yujie; Yang, Yanjun


    Natural biopolymer stabilized oil-in-water emulsions were formulated using ovalbumin (OVA), gum arabic (GA) solutions and their complexes. The influence of interfacial structure of emulsion (OVA-GA bilayer and OVA/GA complexes emulsions) on the physical properties and antimicrobial activity of thyme oil (TO) emulsion against Escherichia coli (E. coli) was evaluated. The results revealed that the two types of emulsions with different oil phase compositions remained stable during a long storage period. The oil phase composition had an appreciable influence on the mean particle diameter and retention of the TO emulsions. The stable emulsion showed a higher minimum inhibitory concentration (MIC), and the TO emulsions showed an improved long-term antimicrobial activity compared to the pure thyme oil, especially complexes emulsion at pH 4.0. These results provided useful information for developing protection and delivery systems for essential oil using biopolymer. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. 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


    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

  7. In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions

    NARCIS (Netherlands)

    Tzoumaki, M.V.; Moschakis, T.; Scholten, E.; Biliaderis, C.G.


    Chitin nanocrystals (ChN) have been shown to form stable Pickering emulsions. These oil-in-water emulsions were compared with conventional milk (whey protein isolate, WPI, and sodium caseinate, SCn) protein-stabilized emulsions in terms of their lipid digestion kinetics using an in vitro enzymatic

  8. 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.


    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

  9. Roles of Various Bitumen Components in the Stability of Water-in-Diluted-Bitumen Emulsions. (United States)

    Yan; Elliott; Masliyah


    An experimental study was conducted to evaluate the effectiveness of the various components of Athabasca bitumen in stabilizing water-in-diluted-bitumen emulsions. The solvent used to dilute the very viscous bitumen was a mixture of 50:50 by volume of hexane and toluene. The various bitumen components studied were asphaltenes, deasphalted bitumen, and fine solids. It was found that asphaltenes and fine solids were the main stabilizers of the water-in-diluted-bitumen emulsions. Individually, the two components can stabilize water-in-diluted-bitumen emulsions. However, when both are present the capacity of the diluted bitumen to stabilize water emulsions is greatest. Emulsion stabilization tests indicated that whole bitumen had less capacity to stabilize water emulsions than asphaltenes and solids. This would indicate that the presence of the small molecules within the whole bitumen tends to lower the emulsion stability. Deasphalted bitumen acts as a poor emulsion stabilizer. Although deasphalted bitumen led to the least emulsion stabilization capacity, interfacial tension measurements showed that diluted deasphalted bitumen gave a greater decrease in the interfacial tension of water with diluent. Copyright 1999 Academic Press.

  10. Research on the Influence Factors of Emulsion Stability of Oil-in-water Drilling Fluid (United States)

    Li, Xiaoxu; Sun, Yuxue; Chen, Xiangming; Wang, Zengkui; Xu, Jianjun


    The evaluation standard of emulsion stability of oil-in-water drilling fluid is determined in this paper, based on which an evaluation analysis is conducted for the influence factors of emulsion stability, including the addition of emulsifier, addition of stabilizer, stirring speed, weighing agent, clay, etc. to gain the corresponding regularity understanding.

  11. Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions. (United States)

    Fernandez-Avila, C; Trujillo, A J


    Ultra-High Pressure Homogenization (100-300MPa) has great potential for technological, microbiological and nutritional aspects of fluid processing. Its effect on the oxidative stability and interfacial properties of oil-in-water emulsions prepared with 4% (w/v) of soy protein isolate and soybean oil (10 and 20%, v/v) were studied and compared to emulsions treated by conventional homogenization (15MPa). Emulsions were characterized by particle size, emulsifying activity index, surface protein concentration at the interface and by transmission electron microscopy. Primary and secondary lipid oxidation products were evaluated in emulsions upon storage. Emulsions with 20% oil treated at 100 and 200MPa exhibited the most oxidative stability due to higher amount of oil and protein surface load at the interface. This manuscript addresses the improvement in oxidative stability in emulsions treated by UHPH when compared to conventional emulsions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Physical and Oxidative Stability of Fish Oil-In-Water Emulsions Stabilized with Fish Protein Hydrolysates

    DEFF Research Database (Denmark)

    García Moreno, Pedro Jesús; Guadix, Antonio; Guadix, Emilia M.


    The emulsifying and antioxidant properties of fish protein hydrolysates (FPH) for the physical and oxidative stabilization of 5% (by weight) fish oil-in-water emulsions were investigated. Muscle proteins from sardine (Sardina pilchardus) and small-spotted catshark (Scyliorhinus canicula) were...... hydrolyzed to degrees of hydrolysis (DH) of 3-4-5-6% with subtilisin. Sardine hydrolysates with low DH, 3% and 4%, presented the most effective peptides to physically stabilize emulsions with smaller droplet size. This implied more protein adsorbed at the interface to act as physical barrier against...... prooxidants. This fact might also be responsible for the higher oxidative stability of these emulsions, as shown by their lowest peroxide value and concentration of volatiles such as 1-penten-3-one and 1-penten-3-ol. Among the hydrolysates prepared from small-spotted catshark only the hydrolysate with DH 3...

  13. Development of novel zein-sodium caseinate nanoparticle (ZP)-stabilized emulsion films for improved water barrier properties via emulsion/solvent evaporation. (United States)

    Wang, Li-Juan; Yin, Ye-Chong; Yin, Shou-Wei; Yang, Xiao-Quan; Shi, Wei-Jian; Tang, Chuan-He; Wang, Jin-Mei


    This work attempted to develop novel high barrier zein/SC nanoparticle (ZP)-stabilized emulsion films through microfluidic emulsification (ZPE films) or in combination with solvent (ethyl acetate) evaporation techniques (ZPE-EA films). Some physical properties, including tensile and optical properties, water vapor permeability (WVP), and surface hydrophobicity, as well as the microstructure of ZP-stabilized emulsion films were evaluated and compared with SC emulsion (SCE) films. The emulsion/solvent evaporation approach reduced lipid droplets of ZP-stabilized emulsions, and lipid droplets of ZP-stabilized emulsions were similar to or slightly lower than that of SC emulsions. However, ZP- and SC-stabilized emulsion films exhibited a completely different microstructure, nanoscalar lipid droplets were homogeneously distributed in the ZPE film matrix and interpenetrating protein-oil complex networks occurred within ZPE-EA films, whereas SCE films presented a heterogeneous microstructure. The different stabilization mechanisms against creaming or coalescence during film formation accounted for the preceding discrepancy of the microstructures between ZP-and SC-stabilized emulsion films. Interestingly, ZP-stabilized emulsion films exhibited a better water barrier efficiency, and the WVP values were only 40-50% of SCE films. A schematic representation for the formation of ZP-stabilized emulsion films was proposed to relate the physical performance of the films with their microstructure and to elucidate the possible forming mechanism of the films.

  14. Effect of citronella essential oil fractions as oil phase on emulsion stability (United States)

    Septiyanti, Melati; Meliana, Yenny; Agustian, Egi


    The emulsion system consists of water, oil and surfactant. In order to create stable emulsion system, the composition and formulation between water phase, surfactant and oil phase are very important. Essential oil such as citronella oil has been known as active ingredient which has ability as insect repellent. This research studied the effect of citronella oil and its fraction as oil phase on emulsion stability. The cycle stability test was conducted to check the emulsion stability and it was monitored by pH, density, viscosity, particle size, refractive index, zeta potential, physical appearance and FTIR for 4 weeks. Citronellal fraction has better stability compared to citronella oil and rhodinol fraction with slight change of physical and chemical properties before and after the cycle stability test. However, it is need further study to enhance the stability of the emulsion stability for this formulation.

  15. 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


    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...... better stability against creaming and precipitation and this could be developed into a novel strategy to replace emulsifying salts in production of cheese powder....

  16. Effect of dynamic surfactant adsorption on emulsion stability. (United States)

    Urbina-Villalba, German


    The effect of dynamic surfactant adsorption on the stability of concentrated oil in water emulsions is studied. For this purpose, a modification of the standard Brownian dynamics algorithm (Ermak, D.; McCammon, J. A. J. Chem. Phys. 1978, 69, 1352) previously used to study the behavior of bitumen emulsions assuming instantaneous adsorption (Urbina-Villalba, G.; García-Sucre, M. Langmuir 2000, 16, 7975) was employed. In the present case, dynamic adsorption (DA) was accounted for through a time-dependent electrostatic repulsion between the drops, a function of the surfactant surface excess. The surface excess was allowed to evolve with time according to well-established analytical expressions which depend parametrically on the surfactant diffusion constant (Ds) and the total surfactant concentration (C). The investigation required appropriate incorporation of hydrodynamic interactions in concentrated systems. This was achieved through a novel methodology, which expresses the diffusion constant of each particle as a function of its local concentration and the shortest distance of separation between nearest neighbors. In model systems, the variation of the number of drops as a function of time was followed for different magnitudes of the apparent diffusion constant D(app) of the surfactant. For each of these values, the effect of C and the volume fraction of internal phase (phi) was considered. DA was found to influence emulsion stability appreciably at moderately high phi. In this case, the average collision time between drops is comparable to the time required for the occurrence of a substantial surfactant adsorption, but the interdrop separation is sufficiently large to prevent a considerable slowdown of particle movement due to hydrodynamic interactions.

  17. Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. (United States)

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


    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.

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

    DEFF Research Database (Denmark)

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


    it decreased the oxidative stability of emulsions with α-lactalbumin and β-lactoglobulin. For both types of emulsions the partitioning of proteins between the interface and the aqueous phase appeared to be important for the oxidative stability. The effect of pre-heating the aqueous phase with the milk proteins......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...

  19. Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability. (United States)

    Bello-Pérez, Luis A; Bello-Flores, Christopher A; Nuñez-Santiago, María del Carmen; Coronel-Aguilera, Claudia P; Alvarez-Ramirez, J


    Banana starch was esterified with octenylsuccinic anhydride (OSA) at different degree substitution (DS) and used to stabilize emulsions. Morphology, emulsion stability, emulsification index, rheological properties and particle size distribution of the emulsions were tested. Emulsions dyed with Solvent Red 26 showed affinity for the oil phase. Backscattering light showed three regions in the emulsion where the emulsified region was present. Starch concentration had higher effect in the emulsification index (EI) than the DS used in the study because similar values were found with OSA-banana and native starches. However, OSA-banana presented greater stability of the emulsified region. Rheological tests in emulsions with OSA-banana showed G'>G" values and low dependence of G' with the frequency, indicating a dominant elastic response to shear. When emulsions were prepared under high-pressure conditions, the emulsions with OSA-banana starch with different DS showed a bimodal distribution of particle size. The emulsion with OSA-banana starch and the low DS showed similar mean droplet diameter than its native counterpart. In contrast, the highest DS led to the highest mean droplet diameter. It is concluded that OSA-banana starch with DS can be used to stabilize specific emulsion types. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Pickering and Network Stabilization of Biocompatible Emulsions Using Chitosan-Modified Silica Nanoparticles. (United States)

    Alison, Lauriane; Rühs, Patrick A; Tervoort, Elena; Teleki, Alexandra; Zanini, Michele; Isa, Lucio; Studart, André R


    Edible solid particles constitute an attractive alternative to surfactants as stabilizers of food-grade emulsions for products requiring a long-term shelf life. Here, we report on a new approach to stabilize edible emulsions using silica nanoparticles modified by noncovalently bound chitosan oligomers. Electrostatic modification with chitosan increases the hydrophobicity of the silica nanoparticles and favors their adsorption at the oil-water interface. The interfacial adsorption of the chitosan-modified silica particles enables the preparation of oil-in-water emulsions with small droplet sizes of a few micrometers through high-pressure homogenization. This approach enables the stabilization of food-grade emulsions for more than 3 months. The emulsion structure and stability can be effectively tuned by controlling the extent of chitosan adsorption on the silica particles. Bulk and interfacial rheology are used to highlight the two stabilization mechanisms involved. Low chitosan concentration (1 wt % with respect to silica) leads to the formation of a viscoelastic film of particles adsorbed at the oil-water interface, enabling Pickering stabilization of the emulsion. By contrast, a network of agglomerated particles formed around the droplets is the predominant stabilization mechanism of the emulsions at higher chitosan content (5 wt % with respect to silica). These two pathways against droplet coalescence and coarsening open up different possibilities to engineer the long-term stabilization of emulsions for food applications.

  1. Properties of hydroxypropylmethyl cellulose stabilized emulsion in the presence of sodium dodecylsulfate

    Directory of Open Access Journals (Sweden)

    Sovilj Verica J.


    Full Text Available Many food, pharmaceutical, cosmetic and chemical products exist in the form of emulsions. A common problem with emulsions is their instability. One method of effective protection against coalescence of the particles is to raise the viscosity and lower surface tension by adding a polymer and low-molar-mass surfactant. Interaction between polymer and surfactant could change the adsorption layer around the oil droplets in emulsion which effects emulsion stability. In this paper, the influence of low-molar-mass anionic surfactant, sodium dodecylsulfate (SDS, on the properties of hydroxypropylmethyl cellulose (HPMC stabilized emulsion, has been investigated. Changes of viscosity and rheological properties of emulsion caused by the HPMC-SDS interaction in continuous phase were measured and stability of emulsions was observed during two months of storage. Significant increase in viscosity and stability of the emulsions was found at SDS concentrations leading to HPMC-SDS interaction in the continuous phase. Stability of emulsions changed with time and was influenced by the HPMC-SDS interaction.

  2. Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size. (United States)

    Ge, Shengju; Xiong, Liu; Li, Man; Liu, Jing; Yang, Jie; Chang, Ranran; Liang, Caifeng; Sun, Qingjie


    Pickering emulsions were first successfully fabricated by different types and sizes of corn, tapioca, sweet potato, and waxy corn starch nanoparticles as stabilizers. Photography, optical microscopy, confocal laser scanning microscopy, and rheology measurements were used to characterize Pickering emulsions stabilized by various starch nanoparticles. The results showed that tapioca, sweet potato, and corn starch nanoparticles were appropriate for Pickering emulsion stabilization because the three nanoparticles have nearly neutral wettability (θ ow ∼90°). Confocal microscopy revealed that intact and thick nanoparticle shells coated the surface of oil droplets. The Pickering emulsions stabilized by sweet potato and corn starch nanoparticles with a diameter that ranged from 100 to 220nm had better stability than those with a diameter either less than 100nm or more than 220nm. These results suggested that starch nanoparticles could be used as promising particulate emulsifiers to fulfill the demands of Pickering emulsions with stable characteristics. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Hierarchical polymerized high internal phase emulsions synthesized from surfactant-stabilized emulsion templates. (United States)

    Wong, Ling L C; Villafranca, Pedro M Baiz; Menner, Angelika; Bismarck, Alexander


    In building construction, structural elements, such as lattice girders, are positioned specifically to support the mainframe of a building. This arrangement provides additional structural hierarchy, facilitating the transfer of load to its foundation while keeping the building weight down. We applied the same concept when synthesizing hierarchical open-celled macroporous polymers from high internal phase emulsion (HIPE) templates stabilized by varying concentrations of a polymeric non-ionic surfactant from 0.75 to 20 w/vol %. These hierarchical poly(merized)HIPEs have multimodally distributed pores, which are efficiently arranged to enhance the load transfer mechanism in the polymer foam. As a result, hierarchical polyHIPEs produced from HIPEs stabilized by 5 vol % surfactant showed a 93% improvement in Young's moduli compared to conventional polyHIPEs produced from HIPEs stabilized by 20 vol % of surfactant with the same porosity of 84%. The finite element method (FEM) was used to determine the effect of pore hierarchy on the mechanical performance of porous polymers under small periodic compressions. Results from the FEM showed a clear improvement in Young's moduli for simulated hierarchical porous geometries. This methodology could be further adapted as a predictive tool to determine the influence of hierarchy on the mechanical properties of a range of porous materials.

  4. Preparation and Application of Water-in-Oil Emulsions Stabilized by Modified Graphene Oxide. (United States)

    Fei, Xiaoma; Xia, Lei; Chen, Mingqing; Wei, Wei; Luo, Jing; Liu, Xiaoya


    A series of alkyl chain modified graphene oxides (AmGO) with different alkyl chain length and content was fabricated using a reducing reaction between graphene oxide (GO) and alkyl amine. Then AmGO was used as a graphene-based particle emulsifier to stabilize Pickering emulsion. Compared with the emulsion stabilized by GO, which was oil-in-water type, all the emulsions stabilized by AmGO were water-in-oil type. The effects of alkyl chain length and alkyl chain content on the emulsion properties of AmGO were investigated. The emulsions stabilized by AmGO showed good stability within a wide range of pH (from pH = 1 to pH = 13) and salt concentrations (from 0.1 to 1000 mM). In addition, the application of water-in-oil emulsions stabilized by AmGO was investigated. AmGO/polyaniline nanocomposite (AmGO/PANi) was prepared through an emulsion approach, and its supercapacitor performance was investigated. This research broadens the application of AmGO as a water-in-oil type emulsion stabilizer and in preparing graphene-based functional materials.

  5. Preparation and Application of Water-in-Oil Emulsions Stabilized by Modified Graphene Oxide

    Directory of Open Access Journals (Sweden)

    Xiaoma Fei


    Full Text Available A series of alkyl chain modified graphene oxides (AmGO with different alkyl chain length and content was fabricated using a reducing reaction between graphene oxide (GO and alkyl amine. Then AmGO was used as a graphene-based particle emulsifier to stabilize Pickering emulsion. Compared with the emulsion stabilized by GO, which was oil-in-water type, all the emulsions stabilized by AmGO were water-in-oil type. The effects of alkyl chain length and alkyl chain content on the emulsion properties of AmGO were investigated. The emulsions stabilized by AmGO showed good stability within a wide range of pH (from pH = 1 to pH = 13 and salt concentrations (from 0.1 to 1000 mM. In addition, the application of water-in-oil emulsions stabilized by AmGO was investigated. AmGO/polyaniline nanocomposite (AmGO/PANi was prepared through an emulsion approach, and its supercapacitor performance was investigated. This research broadens the application of AmGO as a water-in-oil type emulsion stabilizer and in preparing graphene-based functional materials.

  6. Characterizations of oil-in-water emulsion stabilized by different hydrophobic maize starches. (United States)

    Ye, Fan; Miao, Ming; Jiang, Bo; Hamaker, Bruce R; Jin, Zhengyu; Zhang, Tao


    The molecular structure, rheological properties, microstructure and physical stability of oil-in-water emulsions using octenyl succinic-sugary maize soluble starch (OS-SMSS) were investigated and compared with two commercial OS-starches (HI-CAP 100 and Purity Gum 2000). The degree of substitution (DS), weight-average molecular weight (Mw) and z-root mean square radius of gyration (Rz) of OS-SMSS, HI-CAP 100 and Purity Gum 2000 were 0.0050, 223.4×10 5 g/mol and 38.8nm, 0.0037, 9.6×10 5 g/mol and 29.3nm, and 0.0031, 31.3×10 5 g/mol and 39.6nm, respectively. FT-IR spectra showed two new absorption bands at 1725 and 1570cm -1 from OS ester linkage in all tested samples. The emulsion with OS-SMSS exhibited a pseudoplastic behavior over the whole shear rate range, whereas other two emulsions showed a similar Newtonian fluid. All hydrophobic starch stabilized emulsions satisfied the Herschel-Bulkley model. All emulsions displayed storage modulus (G') was higher than loss modulus (G″), and only G' and G″ of OS-SMSS stabilized emulsion were independent of frequency. The volume-average droplet size (d 43 ) value of emulsions stabilized by three modified starches was 27.9, 15.2 and 24.4μm, respectively. During 4 weeks storage, lower change in d 43 of emulsion with OS-SMSS was observed. The above results with schematic models of emulsions suggested that an emulsion with high stability could be prepared using 3% of OS-SMSS due to the formation of high density and thick nanoparticle layer at the interface, indicating OS-SMSS was a Pickering emulsion stabilizer for good long-term stability. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Emulsions stability, from dilute to dense emulsions -- role of drops deformation. (United States)

    Sanfeld, Albert; Steinchen, Annie


    , considering that in most publications on emulsions foams and colloidal systems, much attention is paid on the role of the drainage in the stability process, we devote the last section to the drainage between flattened drops. We first describe briefly Taylor's approach and extend Reynolds revisited formulae taking into account the viscous friction, the disjoining pressure, the film elasticity and the wetting angle weighting the capillary pressure through the characteristic length. Our calculated values are compared to some experimental data. In conclusion to make this long paper as useful as possible for research purposes, we have the hope that our understanding of emulsion stability is not only based on knowledge of numerous theoretical and experimental works sometimes controversial given in a critical way but that it gives a new approach based on an interpretation of the drop deformation in terms of a characteristic length linked to a deformation number analogous to a Bond number.

  8. Silicone oil emulsions: strategies to improve their stability and applications in hair care products. (United States)

    Nazir, H; Zhang, W; Liu, Y; Chen, X; Wang, L; Naseer, M M; Ma, G


    Silicone oils have wide range of applications in personal care products due to their unique properties of high lubricity, non-toxicity, excessive spreading and film formation. They are usually employed in the form of emulsions due to their inert nature. Until now, different conventional emulsification techniques have been developed and applied to prepare silicone oil emulsions. The size and uniformity of emulsions showed important influence on stability of droplets, which further affect the application performance. Therefore, various strategies were developed to improve the stability as well as application performance of silicone oil emulsions. In this review, we highlight different factors influencing the stability of silicone oil emulsions and explain various strategies to overcome the stability problems. In addition, the silicone deposition on the surface of hair substrates and different approaches to increase their deposition are also discussed in detail. © 2013 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

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

    DEFF Research Database (Denmark)

    Haahr, Anne-Mette; Jacobsen, Charlotte


    -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......Recent research has shown that the oxidative stability of oil-in-water emulsions is affected by the type of surfactant used as emulsifier. The aim of this study was to evaluate the effect of real food emulsifiers as well as metal chelation by EDTA and pH on the oxidative stability of a 10% n-3...... 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...

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

    NARCIS (Netherlands)

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


    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

  11. Hydrophobin-nanofibrillated cellulose stabilized emulsions for encapsulation and release of BCS class II drugs. (United States)

    Paukkonen, Heli; Ukkonen, Anni; Szilvay, Geza; Yliperttula, Marjo; Laaksonen, Timo


    The purpose of this study was to construct biopolymer-based oil-in-water emulsion formulations for encapsulation and release of poorly water soluble model compounds naproxen and ibuprofen. Class II hydrophobin protein HFBII from Trichoderma reesei was used as a surfactant to stabilize the oil/water interfaces of the emulsion droplets in the continuous aqueous phase. Nanofibrillated cellulose (NFC) was used as a viscosity modifier to further stabilize the emulsions and encapsulate protein coated oil droplets in NFC fiber network. The potential of both native and oxidized NFC were studied for this purpose. Various emulsion formulations were prepared and the abilities of different formulations to control the drug release rate of naproxen and ibuprofen, used as model compounds, were evaluated. The optimal formulation for sustained drug release consisted of 0.01% of drug, 0.1% HFBII, 0.15% oxidized NFC, 10% soybean oil and 90% water phase. By comparison, the use of native NFC in combination with HFBII resulted in an immediate drug release for both of the compounds. The results indicate that these NFC originated biopolymers are suitable for pharmaceutical emulsion formulations. The native and oxidized NFC grades can be used as emulsion stabilizers in sustained and immediate drug release applications. Furthermore, stabilization of the emulsions was achieved with low concentrations of both HFBII and NFC, which may be an advantage when compared to surfactant concentrations of conventional excipients traditionally used in pharmaceutical emulsion formulations. Copyright © 2017 Elsevier B.V. All rights reserved.

  12. Effect of Nano-Scale Roughness on Particle Wetting and on Particle-Mediated Emulsion Stability (United States)

    San Miguel, Adriana; Behrens, Sven


    Colloidal particles can strongly adsorb to liquid interfaces and stabilize emulsions against droplet coalescence, the effectiveness of which depends crucially on the particle wettability. From the study of macroscopic solids, surface wetting is known to be influenced strongly by nano-scale roughness (as seen e.g. in the ``Lotus effect'' or in anti-fog coatings); similarly, strong effects of particle roughness on particle-stabilized emulsions should be expected. Here we report the first experimental study of particle wetting and particle-mediated emulsion stability in which particle roughness could be varied continuously without varying the surface chemistry. We demonstrate an enabling method for preparing particles and macroscopic substrates with tunable nano-roughness and correlate the extent of roughness quantitatively with surface wetting (measured via the three-phase contact angle) and with emulsion stability (quantifiable via the maximum capillary pressure). Our results confirm a dramatic influence of roughness on wetting, emulsion stability, and even the type of emulsion formed (o/w vs. w/o) upon mixing oil with an aqueous particle dispersion. Whether particle roughness benefits emulsion stability or not is seen to depend on both the size and shape of the surface features.

  13. 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...... despite appliance of shear and temperature changes from 5 to 20 °C. Globule aggregation induced by LACTEM was impeded when used in combination with GMS. On the contrary, GMU induced very dense fat globule networks in emulsions which transformed emulsions into very firm solid-like pastes. This effect...

  14. Microstructure and rheology of particle stabilized emulsions: Effects of particle shape and inter-particle interactions. (United States)

    Katepalli, Hari; John, Vijay T; Tripathi, Anubhav; Bose, Arijit


    Using fumed and spherical silica particles of similar hydrodynamic size, we investigated the effects of particle shape and inter-particle interactions on the formation, stability and rheology of bromohexadecane-in-water Pickering emulsions. The interparticle interactions were varied from repulsive to attractive by modifying the salt concentration in the aqueous phase. Optical microscope images revealed smaller droplet sizes for the fumed silica stabilized emulsions. All the emulsions remained stable for several weeks. Cryo-SEM images of the emulsion droplets showed a hexagonally packed single layer of particles at oil-water interfaces in emulsions stabilized with silica spheres, irrespective of the nature of the inter-particle interactions. Thus, entropic, excluded volume interactions dominate the fate of spherical particles at oil-water interfaces. On the other hand, closely packed layers of particles were observed at oil-water interfaces for the fumed silica stabilized emulsions for both attractive and repulsive interparticle interactions. At the high salt concentrations, attractive inter-particles interactions led to aggregation of fumed silica particles, and multiple layers of these particles were then observed on the droplet surfaces. A network of fumed silica particles was also observed between the emulsion droplets, suggesting that enthalpic interactions are responsible for the determining particle configurations at oil-water interfaces as well as in the aqueous phase. Steady shear viscosity measurements over a range of shear stresses, as well as oscillatory shear measurements at 1Hz confirm the presence of a network in fumed silica suspensions and emulsions, and the lack of such a network when spherical particles are used. The fractal structure of fumed silica leads to several contact points and particle interlocking in the water as well as on the bromohexadecane-water interfaces, with corresponding effects on the structure and rheology of the emulsions

  15. The Influence of Maltodextrin on the Physicochemical Properties and Stabilization of Beta-carotene Emulsions. (United States)

    Zhang, Jianpan; Zhang, Xiaoxu; Wang, Xinyi; Huang, Ying; Yang, Beibei; Pan, Xin; Wu, Chuanbin


    Beta-carotene is important for fortification of nutritional products while its application is limited by instability. The influence of maltodextrin (MDX) on physicochemical properties and stability of beta-carotene emulsions stabilized by sodium caseinate (SC) was investigated. The emulsions were characterized by dynamic light scattering (DLS), laser diffraction (LD), transmission electron microscopy (TEM), rheometer, and turbiscan lab expert. The effects of pH, ionic strength, and freeze-thaw on stability of emulsions were observed. The emulsions could tolerate up to 2 mol/L NaCl or 10 mmol/L CaCl 2 and showed Newtonian behavior. The droplet diameter, polydispersity index, and zeta-potential did not change obviously after 3 months storage at 4°C in dark conditions. The emulsions with MDX showed excellent freeze-thaw stability and gave favorite protection for beta-carotene. The retention ratio of beta-carotene in the emulsions with MDX was above 92.1% after 3 months storage while that in the one without MDX was only 62.7%. The study may provide a promising strategy to improve stability of sensitive nutraceuticals without adding synthetic antioxidants. The findings obtained could provide fundamental basis for rational design of emulsion delivery systems when freeze-thawing is required during manufacturing process or storage period.

  16. Controlled Generation of Ultrathin-Shell Double Emulsions and Studies on Their Stability. (United States)

    Zhao, Chun-Xia; Chen, Dong; Hui, Yue; Weitz, David A; Middelberg, Anton P J


    Double emulsions with a hierarchical core-shell structure have great potential in various applications, but their broad use is limited by their instability. To improve stability, water-in-oil-in-water (W/O/W) emulsions with an ultrathin oil layer of several hundred nanometres were produced by using a microcapillary device. The effects of various parameters on the generation of ultrathin-shell double emulsions and their droplet size were investigated, including the proper combinations of inner, middle and outer phases, flow rates and surfactants. The surfactant in the middle oil phase was found to be critical for the formation of the ultrathin-shell double emulsions. Furthermore, the stability of these double emulsions can be notably improved by increasing the concentration of the surfactant, and they can be stable for months. This opens up new opportunities for their future applications in cosmetics, foods and pharmaceuticals. © 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  17. 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: [School of Chemistry and Chemical Engineering, Jiangsu University Zhenjiang 212013 (China)


    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.

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


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


    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...

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

    Directory of Open Access Journals (Sweden)

    Herly Evanuarini


    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.

  20. Oil-in-Water Emulsions Stabilized by Saponified Epoxidized Soybean Oil-Grafted Hydroxyethyl Cellulose. (United States)

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


    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.

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

    Directory of Open Access Journals (Sweden)

    Naoki Watabe


    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.

  2. 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


    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....... Emulsions were prepared by homogenizing 10% w/w sun flower oil with 90% w/w aqueous gum dispersions and stored quiescently at 25°C for 120 days. Results indicated that using 1.5 kGy irradiated GT was more effective in providing optimum values of apparent viscosity, number mean diameter, electrosteric...

  3. Oxidative Stability and Shelf Life of Food Emulsions

    DEFF Research Database (Denmark)

    Jacobsen, Charlotte


    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 chapter will give an overview of the most important factors influencing lipid oxidation in such systems. This will be followed by a summary of the effects of some of these factors including antioxidant addition in real food emulsions such as mayonnaise, dressing, dairy products, margarine, and spreads....

  4. Thermal stability and mechanism of decomposition of emulsion explosives in the presence of pyrite. (United States)

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


    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.

  5. Dispersion and oxidative stability of O/W emulsions and oxidation of microencapsulated oil. (United States)

    Miyagawa, Yayoi; Adachi, Shuji


    Oil-in-water (O/W) emulsions are among the dispersion systems commonly used in food, and these emulsions are in thermodynamically unstable or metastable states. In this paper, various methods for preparing O/W emulsions are outlined. Since the commodity value of food is impaired by the destabilization of O/W emulsions, experimental and theoretical approaches to assess the stability of O/W emulsions are overviewed, and factors affecting the dispersion stability of emulsions are discussed based on the DLVO theory and the concept of the stability factor. The oxidation of lipids in O/W emulsions is unhealthy and gives rise to unpleasant odors. Factors affecting the autoxidation of lipids are discussed, and theoretical models are used to demonstrate that a reduction of the oil droplet size suppresses or retards autoxidation. Microencapsulated lipids or oils exhibit distinct features in the oxidation process. Models that explain these features are described. It is demonstrated that a reduction in the oil droplet size is also effective for suppressing or retarding the oxidation of microencapsulated oils.

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

    Directory of Open Access Journals (Sweden)

    Vladimir Alvarado


    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.

  7. Influence of formulation on the oxidative stability of water-in-oil emulsions. (United States)

    Dridi, Wafa; Essafi, Wafa; Gargouri, Mohamed; Leal-Calderon, Fernando; Cansell, Maud


    The oxidation of water-in-oil (W/O) emulsions was investigated, emphasizing the impact of compositional parameters. The emulsions had approximately the same average droplet size and did not show any physical destabilization throughout the study. In the absence of pro-oxidant ions in the aqueous phase, lipid oxidation of the W/O emulsions was moderate at 60°C and was in the same range as that measured for the neat oils. Oxidation was significantly promoted by iron encapsulation in the aqueous phase, even at 25°C. However, iron chelation reduced the oxidation rate. Emulsions based on triglycerides rich in polyunsaturated fatty acids were more prone to oxidation, whether the aqueous phase encapsulated iron or not. The emulsions were stabilized by high- and low-molecular weight surfactants. Increased relative fractions of high molecular weight components reduced the oxidation rate when iron was present. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Cellulose nanofibrils for one-step stabilization of multiple emulsions (W/O/W) based on soybean oil. (United States)

    Carrillo, Carlos A; Nypelö, Tiina E; Rojas, Orlando J


    Cellulose nanofibrils (CNF) were incorporated in water-in-oil (W/O) microemulsions and emulsions, as well as water-in-oil-in-water (W/O/W) multiple emulsions using soybean oil. The addition of CNF to the aqueous phase expanded the composition range to obtain W/O/W emulsions. CNF also increased the viscosity of the continuous phase and reduced the drop size both of which increased the stability and effective viscosity of the emulsions. The effects of oil type and polarity on the properties of the W/O/W emulsions were tested with limonene and octane, which compared to soybean oil produced a smaller emulsion drop size, and thus a higher emulsion viscosity. Overall, CNF are a feasible alternative to conventional polysaccharides as stability enhancers for normal and multiple emulsions that exhibit strong shear thinning behavior. Copyright © 2014 Elsevier Inc. All rights reserved.

  9. The effects of biomacromolecules on the physical stability of W/O/W emulsions. (United States)

    Li, Jinlong; Zhu, Yunping; Teng, Chao; Xiong, Ke; Yang, Ran; Li, Xiuting


    The effect of bovine serum albumin (BSA), whey protein isolate (WPI), whey protein hydrolysate (WPH), sodium caseinate (SC), carboxymethylcellulose sodium (CMC), fish gelatin (FG), high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), gum Arabic (GA), ι-carrageenan (CGN), and hydroxypropyl chitosan (HPCTS) on physical stability of internal or external aqueous phase of water-in-oil-in-water (W/O/W) emulsions was evaluated. WPI and CGN in the internal aqueous phase, and GA, HPCTS, and CMC in the external phase reduced the size of emulsion droplets. BSA, WPI, SC, FG, CGN, and HPCTS improved the dilution stability of W/O/W emulsions, but HMAP had a negative effect. BSA, WPI, SC, FG, LMAP, GA, CGN, HPCTS, or CMC significantly improved the thermal stability of W/O/W emulsions. Results also indicated that the addition of CGN (1.0%), HMAP (1.0%), WPH (1.0%), or HPCTS (1.0%) in internal aqueous phase significantly increased the viscosity of emulsions, however, addition to the external aqueous phase had insignificant effects. A protein-knockout experiment confirmed that proteins as biomacromolecules, were the key factor in improving physical stability of emulsions.

  10. Effect of fullerene on the dispersibility of nanostructured lipid particles and encapsulation in sterically stabilized emulsions. (United States)

    Kulkarni, Chandrashekhar V; Moinuddin, Zeinab; Agarwal, Yash


    We report on the effect of fullerenes (C60) on the stability of nanostructured lipid emulsions. These (oil-in-water) emulsions are essentially aqueous dispersions of lipid particles exhibiting self-assembled nanostructures at their cores. The majority of previous studies on fullerenes were focused on planar and spherical lipid bilayer systems including pure lipids and liposomes. In this work, fullerenes were interacted with a lipid that forms nanostructured dispersions of non-lamellar self-assemblies. A range of parameters including the composition of emulsions and sonication parameters were examined to determine the influence of fullerenes on in-situ and pre-stabilized lipid emulsions. We found that fullerenes mutually stabilize very low concentrations of lipid molecules, while other concentration emulsions struggle to stay stable or even to form at first instance; we provide hypotheses to support these observations. Interestingly though, we were able to encapsulate varying amounts of fullerenes in sterically stabilized emulsions. This step has a significant positive impact, as we could effectively control an inherent aggregation tendency of fullerenes in aqueous environments. These novel hybrid nanomaterials may open a range of avenues for biotechnological and biomedical applications exploiting properties of both lipid and fullerene nanostructures. Copyright © 2016 Elsevier Inc. All rights reserved.

  11. Study on the Stability of DeoxyArbutin in an Anhydrous Emulsion Systemy

    Directory of Open Access Journals (Sweden)

    Chiu-Wen Chen


    Full Text Available The skin-whitening agent, deoxyArbutin, is a potent tyrosinase inhibitor that is safer than hydroquinone and arbutin. However, it is thermolabile in aqueous solutions, where it decomposes to hydroquinone. Pharmaceutical and cosmetic emulsions are normally oil-in-water (o/w or water-in-oil (w/o systems; however, emulsions can be formulated with no aqueous phase to produce an anhydrous emulsion system. An anhydrous emulsion system could offer a stable vehicle for compounds that are sensitive to hydrolysis or oxidation. Therefore, to enhance the stability of deoxyArbutin in formulations, we chose the polyol-in-silicone, anhydrous emulsion system as the basic formulation for investigation. The quantity of deoxyArbutin and the accumulation of hydroquinone in both hydrous and anhydrous emulsions at various temperatures were analyzed through an established high performance liquid chromatographic (HPLC method. The results indicated that water increased the decomposition of deoxyArbutin in the formulations and that the polyol-in-silicone, oil-based, anhydrous emulsion system provided a relatively stable surrounding for the deoxyArbutin that delayed its degradation at 25 °C and 45 °C. Moreover, the composition of the inner hydrophilic phase, containing different amounts of glycerin and propylene glycol, affected the stability of deoxyArbutin. Thus, these results will be beneficial when using deoxyArbutin in cosmetics and medicines in the future.

  12. Impact of laccase on the colour stability of structured oil-in-water emulsions. (United States)

    Chan, Catherine K Y; Zeeb, Benjamin; McClements, David Julian; Weiss, Jochen


    The optical properties of food emulsions play a key role in determining their perceived quality because they are the first sensory cue that many consumers receive. The purpose of the current study was to investigate the impact of a cross-linking enzyme (laccase) on the appearance of structured oil-in-water emulsions containing a lipophilic model colorant (Nile red). A layer-by-layer electrostatic deposition approach was used to prepare oil-in-water emulsions stabilized by interfacial protein-pectin complexes under acidic conditions (pH3.5, 10mM citrate buffer). Laccase (an oxidoreductase) was then added to the system, since this enzyme is often used to covalently cross-link interfacial biopolymer layers. The optical properties of the emulsions were monitored during storage using spectral reflectance to determine the L*a*b values, while the physical properties were monitored by measuring changes in droplet surface charge and particle size distribution. No changes in the size or charge of the droplets were observed during storage, indicating that the emulsions had good physical stability. In the absence of laccase, the emulsions were stable to colour fading, but in the presence of laccase rapid colour changes occurred (red to blue to white). These results have important implications for the formation of structured food emulsions containing certain types of food dyes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Study on the Stability of DeoxyArbutin in an Anhydrous Emulsion System (United States)

    Lin, Chih-Chien; Yang, Chao-Hsun; Chang, Nai-Fang; Wu, Pey-Shiuan; Chen, Yi-Shyan; Lee, Shu-Mei; Chen, Chiu-Wen


    The skin-whitening agent, deoxyArbutin, is a potent tyrosinase inhibitor that is safer than hydroquinone and arbutin. However, it is thermolabile in aqueous solutions, where it decomposes to hydroquinone. Pharmaceutical and cosmetic emulsions are normally oil-in-water (o/w) or water-in-oil (w/o) systems; however, emulsions can be formulated with no aqueous phase to produce an anhydrous emulsion system. An anhydrous emulsion system could offer a stable vehicle for compounds that are sensitive to hydrolysis or oxidation. Therefore, to enhance the stability of deoxyArbutin in formulations, we chose the polyol-in-silicone, anhydrous emulsion system as the basic formulation for investigation. The quantity of deoxyArbutin and the accumulation of hydroquinone in both hydrous and anhydrous emulsions at various temperatures were analyzed through an established high performance liquid chromatographic (HPLC) method. The results indicated that water increased the decomposition of deoxyArbutin in the formulations and that the polyol-in-silicone, oil-based, anhydrous emulsion system provided a relatively stable surrounding for the deoxyArbutin that delayed its degradation at 25 °C and 45 °C. Moreover, the composition of the inner hydrophilic phase, containing different amounts of glycerin and propylene glycol, affected the stability of deoxyArbutin. Thus, these results will be beneficial when using deoxyArbutin in cosmetics and medicines in the future. PMID:22016637

  14. Switchable Pickering emulsions stabilized by silica nanoparticles hydrophobized in situ with a conventional cationic surfactant. (United States)

    Zhu, Yue; Jiang, Jianzhong; Liu, Kaihong; Cui, Zhenggang; Binks, Bernard P


    A stable oil-in-water Pickering emulsion stabilized by negatively charged silica nanoparticles hydrophobized in situ with a trace amount of a conventional cationic surfactant can be rendered unstable on addition of an equimolar amount of an anionic surfactant. The emulsion can be subsequently restabilized by adding a similar trace amount of cationic surfactant along with rehomogenization. This destabilization-stabilization behavior can be cycled many times, demonstrating that the Pickering emulsion is switchable. The trigger is the stronger electrostatic interaction between the oppositely charged ionic surfactants compared with that between the cationic surfactant and the (initially) negatively charged particle surfaces. The cationic surfactant prefers to form ion pairs with the added anionic surfactant and thus desorbs from particle surfaces rendering them surface-inactive. This access to switchable Pickering emulsions is easier than those employing switchable surfactants, polymers, or surface-active particles, avoiding both the complicated synthesis and the stringent switching conditions.

  15. Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles. (United States)

    Ye, Fan; Miao, Ming; Jiang, Bo; Campanella, Osvaldo H; Jin, Zhengyu; Zhang, Tao


    The aim of present study was to study the medium-chain triacylglycerol-in-water (O/W) Pickering emulsion stabilized using different modified starch-based nanoparticles (octenylsuccinylation treated soluble starch nanoparticle, OSA-SSNP, and insoluble starch nanoparticle, ISNP). The major factors for affecting the system stability, rheological behaviour and microstructure of the emulsions were also investigated. The parameters of the O/W emulsions stabilized by OSA-SSNP or ISNP were selected as follows: 3.0% of starch nanoparticles concentration, 50% of MCT fraction and 7.0 of system pH. The rheological properties indicated that both emulsions displayed shear-thinning behaviour as a non-Newtonian fluid. For OSA-SSNP, the viscosities of the emulsion were higher than those of ISNP throughout shear rate range for the same condition. The plot of droplet size distribution for emulsion stabilized OSA-SSNP appeared as a single narrow peak, whereas a broader droplet size distribution with bimodal pattern was observed for emulsion stabilized ISNP. The microscopy results showed that both OSA-SSNP and ISNP were adsorbed at oil-water interface to form a barrier film and retard the phase separation. When emulsion was stored for 30d, no phase separation was detected for O/W emulsion, revealing high stability of emulsion stabilized by both OSA-SSNP and ISNP. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. 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


    –270 mg/g), and galactose (∼40–140 mg/g), and also contained fucose, rhamnose, and glucose. The ability of the gums to act as stabilizers in whey protein isolate based emulsions varied. The best emulsion stabilization effect, measured as lowest creaming index ratio after 20 days, was obtained with the A....... fluccosus gum. The emulsion stabilization effect correlated linearly and positively to the methoxylation degree, and galacturonic acid content of the gums, but not to acetyl or fucose content. A particularly high correlation was found between methoxyl level in the soluble gum part and emulsion stabilization...

  17. Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions

    Directory of Open Access Journals (Sweden)

    Zhong-Min Chen


    Full Text Available The purpose of this study is to prepare and characterize stable oil-in-water emulsions containing droplets coated with silk fibroin. Silk fibroin, a native edible fibrous protein originating from silkworm cocoons, was used to prepare 10 % (by mass corn oil-in-water emulsions at ambient temperature (pH=7.0, 10 mM phosphate buffer. Emulsions with relatively small mean particle diameter (d32=0.47 μm and extremely good creaming stability (>7 days could be produced at silk fibroin concentration of 1 % (by mass. The influence of pH (2–8, thermal processing (60–90 °C, 20 min, and concentration of salt (c(NaCl=0–250 mM on the properties and stability of the emulsions was analyzed using ζ-potential, particle size, and creaming stability measurements. The isoelectric point of droplets stabilized with silk fibroin was pH~4. The emulsions were stable to droplet flocculation and creaming at any pH except intermediate value (pH=4.0 when stored at room temperature, which was attributed to their relatively low ζ-potential. Their ζ-potential went from around 25 to –35 mV as the pH was increased from 2 to 8. The emulsions were also stable to thermal treatment (60 and 90 °C for 20 min, pH=3 and 7, with a slight decrease in the magnitude of ζ-potential at temperatures exceeding 60 °C. The emulsions were unstable to aggregation and creaming even at relatively low salt concentrations (c(NaCl=0–250 mM, pH=3 and 7 as a result of electrostatic screening effects. These results suggest that bulk oil stabilized with silk fibroin has improved physical stability and may provide a new way of creating functional oil products and delivery systems.

  18. Interfacial Rheology of Sterically Stabilized Colloids at Liquid Interfaces and Its Effect on the Stability of Pickering Emulsions. (United States)

    Hooghten, Rob Van; Blair, Victoria E; Vananroye, Anja; Schofield, Andrew B; Vermant, Jan; Thijssen, Job H J


    Particle-laden interfaces can be used to stabilize a variety of high-interface systems, from foams over emulsions to polymer blends. The relation between the particle interactions, the structure and rheology of the interface, and the stability of the system remains unclear. In the present work, we experimentally investigate how micron-sized, near-hard-sphere-like particles affect the mechanical properties of liquid interfaces. In particular, by comparing dried and undried samples, we investigate the effect of aggregation state on the properties of the particle-laden liquid interface and its relation to the stability of the corresponding Pickering emulsions. Partially aggregated suspensions give rise to a soft-solid-like response under shear, whereas for stable PMMA particulate layers a liquid-like behavior is observed. For interfacial creep-recovery measurements, we present an empirical method to correct for the combined effect of the subphase drag and the compliance of the double-wall ring geometry, which makes a significant contribution to the apparent elasticity of weak interfaces. We further demonstrate that both undried and dried PMMA particles can stabilize emulsions for months, dispelling the notion that particle aggregation, in bulk or at the interface, is required to create stable Pickering emulsions. Our results indicate that shear rheology is a sensitive probe of colloidal interactions but is not necessarily a predictor of the stability of interfaces, e.g., in quiescent Pickering emulsions, as in the latter the response to dilatational deformations can be of prime importance.

  19. Limited coalescence and Ostwald ripening in emulsions stabilized by hydrophobin HFBII and milk proteins

    NARCIS (Netherlands)

    Dimitrova, Lydia M.; Boneva, Mariana P.; Danov, Krassimir D.; Kralchevsky, Peter A.; Basheva, Elka S.; Marinova, Krastanka G.; Petkov, Jordan T.; Stoyanov, Simeon D.


    Hydrophobins are proteins isolated from filamentous fungi, which are excellent foam stabilizers, unlike most of the proteins. In the present study, we demonstrate that hydrophobin HFBII can also serve as excellent emulsion stabilizer. The HFBII adsorption layers at the oil/water interface

  20. 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.

  1. Evaluation of the Stability of Concentrated Emulsions for Lemon Beverages Using Sequential Experimental Designs (United States)

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


    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 24-1 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. PMID:25793301

  2. Helix aspersa gelatin as an emulsifier and emulsion stabilizer: functional properties and effects on pancreatic lipolysis. (United States)

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


    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.

  3. Stabilization of Model Crude Oil Emulsion using Different ...

    African Journals Online (AJOL)



    Dec 31, 2015 ... Britannica (Eleventh ed.) Cambridge. University. 29: 316–322. Fingas, M. F., Fieldhouse B. and Bobra, M., 1993. “The Physics and Chemistry of Emulsion” In. Proceedings of the Workshop on Emulsions,. Marine Spill Response Corporations,. Washington D.C, 80: 237-242. Fingas, M. F., Fieldhouse, B., ...

  4. Emulsifying salt increase stability of cheese emulsions during holding

    DEFF Research Database (Denmark)

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


    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...

  5. Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality. (United States)

    Zafeiri, I; Smith, P; Norton, I T; Spyropoulos, F


    The quest to identify and use bio-based particles with a Pickering stabilisation potential for food applications has lately been particularly substantial and includes, among other candidates, lipid-based particles. The present study investigates the ability of solid lipid particles to stabilise oil-in-water (o/w) emulsions against coalescence. Results obtained showed that emulsion stability could be achieved when low amounts (0.8 wt/wt%) of a surface active species (e.g. Tween 80 or NaCas) were used in particles' fabrication. Triple staining of the o/w emulsions enabled the visualisation of emulsion droplets' surface via confocal microscopy. This revealed an interfacial location of the lipid particles, hence confirming stabilisation via a Pickering mechanism. Emulsion droplet size was controlled by varying several formulation parameters, such as the type of the lipid and surface active component, the processing route and the polarity of the dispersed phase. Differential scanning calorimetry (DSC) was employed as the analytical tool to quantify the amount of crystalline material available to stabilise the emulsion droplets at different intervals during the experimental timeframe. Dissolution of lipid particles in the oil phase was observed and evolved distinctly between a wax and a triglyceride, and in the presence of a non-ionic surfactant and a protein. Yet, this behaviour did not result in emulsion destabilisation. Moreover, emulsion's thermal stability was found to be determined by the behaviour of lipid particles under temperature effects.

  6. Dual responsive pickering emulsion stabilized by poly[2-(dimethylamino)ethyl methacrylate] grafted cellulose nanocrystals. (United States)

    Tang, Juntao; Lee, Micky Fu Xiang; Zhang, Wei; Zhao, Boxin; Berry, Richard M; Tam, Kam C


    A weak polyelectrolyte, poly[2-(dimethylamino)ethyl methacrylate] (PDMAEMA), was grafted onto the surface of cellulose nanocrystals via free radical polymerization. The resultant suspension of PDMAEMA-grafted-cellulose nanocrystals (PDMAEMA-g-CNC) possessed pH-responsive properties. The grafting was confirmed by FTIR, potentiometric titration, elementary analysis, and thermogravimetric analysis (TGA); the surface and interfacial properties of the modified particles were characterized by surface tensiometer. Compared to pristine cellulose nanocrystals, modified CNC significantly reduced the surface and interfacial tensions. Stable heptane-in-water and toluene-in-water emulsions were prepared with PDMAEMA-g-CNC. Various factors, such as polarity of solvents, concentration of particles, electrolytes, and pH, on the properties of the emulsions were investigated. Using Nile Red as a florescence probe, the stability of the emulsions as a function of pH and temperature was elucidated. It was deduced that PDMAEMA chains promoted the stability of emulsion droplets and their chain conformation varied with pH and temperature to trigger the emulsification and demulsification of oil droplets. Interestingly, for heptane system, the macroscopic colors varied depending on the pH condition, while the color of the toluene system remained the same. Reversible emulsion systems that responded to pH were observed and a thermoresponsive Pickering emulsion system was demonstrated.

  7. Direct current electrorheological stability determination of water-in-crude oil emulsions. (United States)

    Wang, Xiuyu; Alvarado, Vladimir


    Emulsion stability is a fundamental determination for separation technologies. We use the critical electric field (CEF) and viscosity changes in DC electrorheological (ER) experiments in dynamic mode to establish the level of stability of water-in-crude oil emulsions previously studied through bottle tests. The CEF value corresponds to the value of electric field at which the current reaches 95% or larger of the plateau value. Our results show that CEF can be obtained through current measurements and viscosity drops resulting from emulsion structure breakdown, although viscosity changes are not always a good proxy of stability. This implies that electrorheology cannot be uncritically used for static stability determination of the CEF value. Emulsion structure breakdown is explored through rheological characterization before and after voltage sweeps have been performed. When the electric field applied is below the CEF value, the storage and loss moduli response, as well as viscosity, as functions of frequency are recovered. However, when the electric field is greater than the CEF value, the emulsion structure breaks down irreversibly.

  8. Starch nanocrystal stabilized Pickering emulsion polymerization for nanocomposites with improved performance. (United States)

    Haaj, Sihem Bel; Thielemans, Wim; Magnin, Albert; Boufi, Sami


    Latex/starch nanocrystal (SNC) nanocomposite dispersions were successfully synthesized via a one-step surfactant-free Pickering emulsion polymerization route using SNC as the sole stabilizer. The effect of the SNC content, initiator type and comonomer on the particle size, colloidal stability, and film properties were investigated. Both HCl and H2SO4-hydrolysed starch nanocrystals, each bearing different surface charges, were used as Pickering emulsion stabilizing nanoparticles. SNCs from HCl hydrolysis were found to provide a better stabilization effect, giving rise to a polymer dispersion with a lower average particle size. The mechanistic aspects of the Pickering emulsion polymerization were also discussed. Nanocomposites formed by film-casting the polymer Pickering emulsions showed better mechanical properties and optical transparency than those obtained by blending the polymer emulsion with a nanocrystal dispersion, showing the one-pot route to nanocomposite precursors to be doubly advantageous. Therefore, this in situ polymerization technique not only facilitates the use of SNC nanoparticles, it also provides a valuable nanocomposite with enhanced mechanical properties and high transparency level.

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

    Directory of Open Access Journals (Sweden)

    Syafiq Zulkifli


    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.

  10. In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment


    Sarkar, A.; Murray, B.; Holmes, M.; Ettelaie, R; Abdalla, A; X. Yang


    Emulsions stabilized by soft whey protein microgel particles have gained research interest due to their combined advantages of biocompatibility and a high degree of resistance to coalescence. We designed Pickering oil-in-water emulsions using whey protein microgels by a facile route of heat-set gel formation followed by mechanical shear and studied the influence of heat treatment on emulsions stabilized by these particles. The aim of this study was to compare the barrier properties of the mic...

  11. Oil-in-Water Emulsions Stabilized by Carboxymethylated Lignins: Properties and Energy Prospects. (United States)

    Li, Shuai; Willoughby, Julie A; Rojas, Orlando J


    We take advantage of the amphiphilic properties of technical lignin macromolecules and their inherent high calorific values to formulate oil-in-water (O/W) fuel emulsions with high internal-phase ratios. For the oil phase, we used a combustible hydrocarbon (kerosene) with a measured equivalent alkane carbon number of 12. To adjust the balance of affinity with the oil and water phases and their surface activity, pine kraft lignins were carboxymethylated to different degrees, as quantified by (13) C NMR spectroscopy, potentiometric titrations, and zeta potential measurements. Carboxymethylated lignins (CMLs) with a degree of substitution of 30 % displayed a critical aggregation concentration of 3 %. The salinity and pH of the aqueous phase were chosen as formulation variables and adjusted within the Winsor framework. The O/W emulsions were produced by following standard protocols. The drop-size distributions of emulsions with varying pH, degree of substitution, and composition (water-to-oil ratio, WOR) were determined, and the long-term stabilities and rheological behavior of these emulsions were analyzed. Most of the obtained O/W fuel emulsions showed shear-thinning behavior with a drop size of approximately 2.5 μm and were stable for over 30 days. The combustion of the lignins and their respective emulsions was performed, and their higher heating values (HHVs) were quantified. The HHVs of CML and a high-internal-phase (WOR=30:70) O/W emulsion were 20 and 30 MJ kg(-1) , respectively. Overall, we propose the stabilization of O/W fuel emulsions by lignin as an important avenue in the utilization of this abundant biomacromolecule. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  12. A diffusing wave spectroscopy study of pharmaceutical emulsions for physical stability assessment. (United States)

    Niederquell, Andreas; Machado, Alexandra H E; Kuentz, Martin


    Emulsions are broadly used in pharmaceutics either as intermediate products or as final dosage forms. Such disperse systems are only kinetically stabilized and therefore early detection of physical instability is highly desirable. This work employed diffusing wave spectroscopy (DWS) to study a series of model emulsions that were categorized, based on their composition, as either "simple" or "complex". DWS data were compared with results of droplet size imaging, apparent viscosity obtained by microfluidics, and near-infrared (NIR) analytical centrifugation. A mathematical model of the droplet mean square displacement (MSD) was modified by us regarding improved fitting of experimental data. Although the emulsions showed different types of instability like creaming and sedimentation, a good rank correlation was found between the DWS parameters and results from the comparative stability methods. Our findings indicate that DWS provides a highly attractive method for stability analysis of pharmaceutical emulsions because it requires only low sample volumes, is rapid and non-invasive. The proposed data modeling provides the means for a better understanding of emulsion microstructure that in turn will help designing quality into pharmaceutical dispersions. Copyright © 2017 Elsevier B.V. All rights reserved.

  13. Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates. (United States)

    Liu, Fuguo; Wang, Di; Xu, Honggao; Sun, Cuixia; Gao, Yanxiang


    In this study, the influence of chlorogenic acid (CA)-lactoferrin (LF)-glucose (Glc) conjugate and CA-LF-polydextrose (PD) conjugate on the physicochemical characteristics of β-carotene emulsions was investigated. Novel emulsifiers were formed during Maillard reaction between CA-LF conjugate and Glc/PD. The physicochemical properties of β-carotene emulsions were characterized by droplet size, ζ-potential, rheological behavior, transmission changes during centrifugal sedimentation and β-carotene degradation. Results showed that the covalent attachment of Glc or PD to CA-LF conjugate effectively increased the hydrophilicity of the oil droplets surfaces and strengthened the steric repulsion between the oil droplets. Glucose was better than polydextrose for the conjugation with CA-LF conjugate to stabilize β-carotene emulsions. In comparison with LF and CA-LF-Glc/PD mixtures, CA-LF-Glc/PD ternary conjugates exhibited better emulsifying properties and improved physical stability of β-carotene emulsions during the freeze-thaw treatment. In addition, CA-LF-Glc/PD conjugates significantly enhanced chemical stability of β-carotene in the emulsions against ultraviolet light exposure. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions. (United States)

    Kargar, Maryam; Spyropoulos, Fotios; Norton, Ian T


    A novel approach to reduce lipid oxidation in oil-in-water emulsions has been taken and involves the manipulation of the emulsions' interfacial microstructure. Oil-in-water emulsions stabilised by sodium caseinate (CAS), Tween 20 and silica particles were prepared and their lipid oxidation stability was assessed over a week. Lipid oxidation was monitored by measuring the concentration of primary lipid oxidation product, using the peroxide value method and secondary lipid oxidation products formation were evaluated with the p-anisidine technique. Oil-phase volume fraction and emulsifier type both play key roles in influencing the rate of lipid oxidation. Decreasing the oil fraction from 30% to 5% was found to promote lipid oxidation as a result of an increase in the amount of pro-oxidant iron per gram of oil. It was further shown that, CAS in the continuous phase reduces lipid oxidation at pH 7 due to its metal chelating ability. In addition, the results show that, emulsions stabilised with silica particles (at pH 2) inhibit lipid oxidation to a greater extent than emulsions stabilised with surfactants alone. The present study demonstrates that emulsions' physical properties such as oil-phase volume fraction, droplet size and droplet interfacial microstructure are all formulation parameters that can be used to significantly reduce the rate of lipid oxidation. Copyright © 2011 Elsevier Inc. All rights reserved.

  15. Development of eco-friendly submicron emulsions stabilized by a bio-derived gum. (United States)

    Pérez-Mosqueda, Luis María; Ramírez, Pablo; Trujillo-Cayado, Luis Alfonso; Santos, Jenifer; Muñoz, José


    Many traditional organic solvents are being gradually replaced by ecofriendly alternatives. D-Limonene is a terpenic (bio)-solvent that fulfils the requirements to be considered a green solvent. D-Limonene sub-micron emulsions suffer from Ostwald ripening destabilization. In this study, we examined the influence of the addition of a natural gum (rosin gum) to D-limonene in order to prevent Ostwald ripening. This contribution deals with the study of emulsions formulated with a mixture of D-limonene and rosin gum as dispersed phase and Pluronic PE9400 as emulsifier. The procedure followed for the development of these formulations was based on the application of product design principles. This led to the optimum ratio rosin gum/D-limonene and subsequently to the optimum surfactant concentration. The combination of different techniques (rheology, laser diffraction and multiple light scattering) was demonstrated to be a powerful tool to assist in the prediction of the emulsions destabilization process. Not only did the addition of rosin gum highly increase the stability of these emulsions by inhibiting the Ostwald ripening, but it also reduced the emulsions droplet size. Thus, we found that stable sub-micron D-limonene-in-water emulsions have been obtained in the range 3-6 wt% Pluronic PE-9400 by means of a single-step rotor/stator homogenizing process. Copyright © 2014 Elsevier B.V. All rights reserved.

  16. Investigation of the formation mechanisms in high internal phase Pickering emulsions stabilized by cellulose nanocrystals (United States)

    Miao, Chuanwei; Tayebi, Mani; Hamad, Wadood Y.


    Medium and high internal phase Pickering emulsions stabilized by cellulose nanocrystals (CNCs) have been prepared and the effects of CNC concentration and type of oil phase on the properties of emulsions were studied. The maximum oil phase volume that can be stabilized by CNCs is 87% when the CNC concentration is 0.6 wt.%; this slightly decreases to 83% when the CNC concentration is increased to 1.2 wt.% or higher. In addition, the oil droplets stabilized with 0.6 wt.% CNC suspensions have a larger size than those stabilized with higher concentration CNC suspensions. As evidenced by the change in oil droplet morphology and size, two different emulsion formation mechanisms are proposed. For a CNC concentration of 0.6 wt.%, the extra oil added into the emulsion is accommodated by the expansion of oil droplet size, whereas for CNC concentrations of 1.2 wt.% and higher, the oil is stabilized mainly by the formation of new oil droplets.

  17. Effect of recovery methods on the oxidative and physical stability of oil body emulsions. (United States)

    Karkani, Olga A; Nenadis, Nikolaos; Nikiforidis, Constantinos V; Kiosseoglou, Vassilis


    Three natural oil body emulsions of a similar fat content (∼5%), but differing in their protein composition were obtained from an aqueous maize germ extract. The first was prepared by concentrating the aqueous oil body extract with ultrafiltration to a fat content of ∼5%. The other two were prepared by initially recovering the oil bodies from the extract by centrifugation, either in the presence of sucrose or by applying isoelectric precipitation at pH 5.0 and then diluting the resulting oil body creams with deionized water. The oxidative and physical stability of the three emulsions, either as they were or after submission to thermal treatment (100°C for 15 min), were studied following storage at 45°C. The emulsions differed both in their oxidative and physical stability, depending on the recovery method that in turn influenced their continuous phase and/or interfacial membrane protein and/or polar antioxidant composition. Ultrafiltration resulted in the most stable emulsion. Mixtures of the natural oil body emulsions with green tea extracts, aiming to serve as a base for functional beverages, were then prepared and studied for their creaming behaviour. The green tea polyphenols seem to interact with the oil bodies leading to intensive dispersion destabilisation which, however, was halted following carrageenan addition at a relatively very low level. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Development of Clotrimazole Multiple W/O/W Emulsions as Vehicles for Drug Delivery: Effects of Additives on Emulsion Stability. (United States)

    Suñer, Joaquim; Calpena, Ana C; Clares, Beatriz; Cañadas, Cristina; Halbaut, Lyda


    Multiple emulsions have attracted considerable attention in recent years for application as potential delivery systems for different drugs. The aim of the present work is to design a new formulation containing clotrimazole (CLT) loaded into multiple emulsions by two-step emulsification method for transdermal delivery. Different ingredients and quantities like primary and secondary co-emulsifiers and the nature of oily phase were assayed in order to optimize the best system for good. Resulting formulations were characterized in terms of droplet size, conductivity, pH, entrapment efficiency, rheological behavior, and stability under various storage conditions for 180 days. pH values of multiple emulsions containing CLT ranged from 7.04 ± 0.03 to 6.23 ± 0.04. Droplet size increased when increasing concentration of sorbitan stearate. The addition of polysorbate 80 resulted in significant decrease of oil droplet size comparing with those prepared without this. CLT entrapment efficiency ranged between 85.64% and 97.47%. All formulations exhibited non-Newtonian pseudoplastic flow with some apparent thixotropic behavior. Cross and Herschel-Bulkley equations were the models that best fitted experimental data. In general, the addition of 1% polysorbate 80 resulted in a decrease of viscosity values. No signals of optical instability were observed, and physicochemical properties remained almost constant when samples were stored at room temperature after 180 days. On the contrary, samples stored at 40°C exhibited pronounced increase in conductivity values 24 h after elaboration and some of them were unstable after 180 days of storage. JMLP01 was proposed as an innovative and stable system to incorporate CLT as active pharmaceutical ingredient.

  19. Physical Stability of Whippable Oil-in-Water Emulsions

    DEFF Research Database (Denmark)

    Munk, Merete Bøgelund

    of the melting range, and possibly fatty acid composition, crystal conformation and wettability of crystals. Polymorphism of dispersed triacylglycerides was found not to be related to physical instability of emulsions. Interfacial protein displacement by LMW-emulsifiers was not prerequisite for physical...... 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...

  20. Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions. (United States)

    Su, Yu-Ru; Tsai, Yi-Chin; Hsu, Chun-Hua; Chao, An-Chong; Lin, Cheng-Wei; Tsai, Min-Lang; Mi, Fwu-Long


    The colloidal complexes composed of grape seed proanthocyanidin (GSP) and gelatin (GLT), as natural antioxidants to improve stability and inhibit lipid oxidation in menhaden fish oil emulsions, were evaluated. The interactions between GSP and GLT, and the chemical structures of GSP/GLT self-assembled colloidal complexes, were characterized by isothermal titration calorimetry (ITC), circular dichroism (CD), and Fourier transform infrared spectroscopic (FTIR) studies. Fish oil was emulsified with GLT to obtain an oil-in-water (o/w) emulsion. After formation of the emulsion, GLT was fixed by GSP to obtain the GSP/GLT colloidal complexes stabilized fish oil emulsion. Menhaden oil emulsified by GSP/GLT(0.4 wt %) colloidal complexes yielded an emulsion with smaller particles and higher emulsion stability as compared to its GLT emulsified counterpart. The GSP/GLT colloidal complexes inhibited the lipid oxidation in fish oil emulsions more effectively than free GLT because the emulsified fish oil was surrounded by the antioxidant GSP/GLT colloidal complexes. The digestion rate of the fish oil emulsified with the GSP/GLT colloidal complexes was reduced as compared to that emulsified with free GLT. The extent of free fatty acids released from the GSP/GLT complexes stabilized fish oil emulsions was 63.3% under simulated digestion condition, indicating that the fish oil emulsion was considerably hydrolyzed with lipase.

  1. Effects of rice bran protein hydrolysates on the physicochemical stability of oil-in-water emulsions. (United States)

    Cheetangdee, Nopparat


    Isolation of proteins from rice bran was studied, comparing alkaline- and carbohydrase-aided extraction. It was found that protein extractability could be effectively improved using carbohydrases (Viscozyme L and α-amylase), especially when mechanical force was incorporated. Then, rice bran protein hydrolysates (RBPH) were prepared at various degrees of hydrolysis (DH), and employed to stabilize soybean O/W emulsion. Improved colloidal stability of the emulsions could be achieved using RBPH, especially at higher DH level, as indicated by an increase in the emulsifying activity index and better long-term dispersibility. The present work novelty suggested the efficiency of RBPH to improve oxidative stability of the emulsions. The most potent antioxidant activity was exhibited by RBPH with DH of 6.4 and 7.6%. With their efficiency to promote physicochemical stability of the emulsions, RBPH might be potently employed as a natural additive in emulsified food products, which is significant to value addition of rice bran for further industrial application.

  2. Effect of processing methods on the stability and nutritional profiles of navy bean-soybean emulsions (United States)

    In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were evaluated: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study fou...

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

    NARCIS (Netherlands)

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


    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

  4. 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


    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...... 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...... this study was that the oxidative stability of 5% o/w emulsions depended on both emulsifier type, concentration, pH and iron content. An analogous conclusion is most likely also valid in more complex food emulsions with similar or higher lipid contents such as milk drink, dressing, etc. Hence, in such foods...

  5. 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


    interest to food industry for the production of omega-3 fortified products. Our results show the feasibility to stabilize high fat delivery fish oil-in-water emulsions using combinations of NaCas and NaAlg. As these emulsions had high amount of fish oil, food products can be enriched with smaller amounts...... of high fat emulsions when compared to low fat delivery emulsions. This results in minor changes of the product's original structure. Examples for enrichment of food products with omega-3 are dressings, cream cheese, yoghurt and mayonnaise.......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...

  6. 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


    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.

  7. Experimental research of stability of emulsion systems with SIO2 nanoparticles.

    Directory of Open Access Journals (Sweden)

    Zeigman Yury Veniaminovich


    Full Text Available Since the beginning of the 21st century scientific research devoted to properties of nanosized particles and their industrial application in the industry of oil and gas fields development has been rapidly evolving. The use of nanosized particles can significantly rise efficiency of technological solutions, and that fact determines this research area as the most promising today. In the area of oil and gas fields development one of the general application for nanoparticles is the development of high-performance technological fluids with new or improved physico-chemical properties. The ability of nanoparticles to modify wettability of the rock surface and to be fixed on the adsorption-solvation stratums of globules makes them a unique tool to regulate physicochemical properties of technological fluids and physical properties of rocks.The article reveals the results of a new stage in the research of physical properties of emulsion systems with silicon dioxide nanoparticles (SiO2. The research carried out within the framework of international project «Development and implementation of water-blocking agents based on the SiO2 nanoparticles application». The results of comparative tests of stability of classical emulsions (O/W and W/O types and emulsion systems modified with SiO2 nanoparticles with different wettability characteristics (hydrophilic or hydrophobic are presented. According to the results of comparative tests, it has been determined that the stability of most samples of modified emulsion systems containing hydrophilic or hydrophobic silica nanoparticles exceeds the stability of classical emulsions by more than 100%. In the course of comparative studies, the following types of experiments were performed: measurement of aggregate stability, electrostability and thermal stability of samples. The paper is a continuation of the complex research which has been published in [1].

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

    Directory of Open Access Journals (Sweden)

    Mehrnoosh Moradi


    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.

  9. Quinoa starch granules as stabilizing particles for production of Pickering emulsions. (United States)

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


    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.

  10. Rosmarinus officinalis L. extract and some of its active ingredients as potential emulsion stabilizers: a new approach to the formation of multiple (W/O/W) emulsion. (United States)

    Cizauskaite, Ugne; Ivanauskas, Liudas; Jakštas, Valdas; Marksiene, Ruta; Jonaitiene, Laimute; Bernatoniene, Jurga


    Nowadays, novel topical formulations loaded with natural functional actives are under intense investigations. Therefore, the aim of our study was to evaluate how the rosemary extract and some of its active ingredients [rosmarinic acid (RA), ursolic acid (UA) and oleanolic acid (OA)] affect technological characteristics of multiple emulsion. Formulation has been prepared by adding investigated solutions (10%) in water/oil/water (W/O/W) multiple emulsion consisting of different lipophilic phases: olive oil and liquid paraffin, with 0.5% emulsifying agent (complex of sodium polyacrylate and polysorbate 20) under constant stirring with mechanical stirrer at room temperature. The emulsion parameters were evaluated using centrifugation test, freeze-thaw cycle test, microscopical and texture analyses. Rosemary's triterpenic saponins UA and OA showed the highest emulsion stabilizing properties: they decreased CI from 3.26% to 10.23% (p < 0.05). According to obtained interfacial tension data, the effect of rosemary active ingredients is not surfactant-like. Even though emulsifier itself at low concentration intends to form directly the multiple emulsion, the obtained results indicate that rosemary extract containing active ingredients does not only serve as functional cosmetic agent due to a number of biological activities, but also offer potential advantages as a stabilizer and an enhancer of W/O/W emulsions formation for dermopharmaceutical and cosmetic preparations.

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

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


    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.

  12. Pickering emulsions stabilized by biodegradable block copolymer micelles for controlled topical drug delivery. (United States)

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


    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.

  13. Self-setting particle-stabilized emulsion for hard-tissue engineering. (United States)

    Iwasaki, Yasuhiko; Takahata, Yusuke; Fujii, Syuji


    Injectable self-setting materials have recently attracted interest for use in minimally invasive medical treatments and tissue engineering. In particular, calcium phosphate cements (CPCs) offer certain specific advantages for the treatment of bone defects. Although the inner structures of set CPCs are important for the apposition and remodeling of new bone, there are still limitations to the design of cements with a well-controlled inner structure. In the present study, we explored self-setting CPCs that generate interconnected macroporous matrices using solid-particle-stabilized emulsion templates. α-Tricalcium phosphate (α-TCP) and poly(ethylene phosphate) sodium salt-coated poly(D,L-lactide-co-glycolide) (PLGA) microparticles were mixed with castor oil and water to form an oil-in-water (o/w) emulsion. The α-TCP and PLGA microparticles functioned as an effective particulate emulsifier by adsorption at the oil-water interface. The resulting emulsion spontaneously set in a humidified atmosphere at ambient temperature. The setting behaviors of different emulsions were characterized through X-ray diffraction analysis and compressive-strength measurements. The PLGA microparticles did not hinder the rate of hardening of the emulsions, and they improved the compressive strengths of the set cements. The PLGA particles incorporated within the set cements were hydrolytically degraded, and the degradation of the PLGA particles resulted in the formation of an interconnected pore structure in the set cement. Finally, mouse osteoblastic (MC3T3-E1) cells were cultivated on the set CPCs. The adherent MC3T3-E1 cells adopted a spindle shape, and significant cellular invasion into the set CPCs was observed after degradation of the PLGA microparticles. In conclusion, self-setting emulsions stabilized with α-TCP and PLGA microparticles constitute a novel candidate material for bone regeneration. Copyright © 2014 Elsevier B.V. All rights reserved.

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

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Ijung, E-mail: [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)


    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.

  15. 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


    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-chi...... were added to the granola bars especially in combination with acetone and ethanol extracts of Fucus vesiculosus....

  16. Lipid digestion of protein stabilized emulsions investigated in a dynamic in vitro gastro-intestinal model system

    NARCIS (Netherlands)

    Helbig, A.; Silletti, E.; Aken, G.A. van; Oosterveld, A.; Minekus, M.; Hamer, R.J.; Gruppen, H.


    This study investigated the effect of gastric passage of protein stabilized emulsions, i.e., whey protein isolate (WPI) and lysozyme, under dynamic in vitro conditions on both the gastric and intestinal lipolysis. Emulsions were prepared at neutral pH to enable an opposite surface charge.

  17. Lipid Digestion of Protein Stabilized Emulsions Investigated in a Dynamic In Vitro Gastro-Intestinal Model System

    NARCIS (Netherlands)

    Helbig, A.; Silletti, E.; Aken, van G.A.; Oosterveld, A.; Minekus, M.; Hamer, R.J.; Gruppen, H.


    This study investigated the effect of gastric passage of protein stabilized emulsions, i.e., whey protein isolate (WPI) and lysozyme, under dynamic in vitro conditions on both the gastric and intestinal lipolysis. Emulsions were prepared at neutral pH to enable an opposite surface charge.

  18. Physical and Oxidative Stability of Functional olive Oil-in-Water Emulsions Formulated Using Olive Mill Wastewater and Whey Proteins


    Caporaso, Nicola; Genovese, Alessandro; Burke, Roisin; Barry-Ryan, Catherine; Sacchi, Raffaele


    The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated b...

  19. Microfluidic generation of particle-stabilized water-in-water emulsions (United States)

    Abbasi, Niki; Navi, Maryam; Tsai, Scott


    We present a microfluidic platform that generates particle-stabilized water-in-water emulsions, using an aqueous two-phase system (ATPS) of polyethylene glycol (PEG) and Dextran (DEX). DEX droplets are generated passively at a flow focusing junction, in a continuous phase of PEG and carboxylated particles, using weak hydrostatic pressure to drive the flow. As DEX droplets travel inside the microfluidic device, carboxylated particles partition to the interface of the droplets. The number of particles partitioning to the interface of droplets increases as the droplets migrate downstream in the microchannel. As a result, the DEX droplets become stabilized against coalescence. We study the coverage and stability of the DEX droplets further downstream inside a reservoir, by changing the carboxylated particle concentration and the particle size. We anticipate that particle-stabilized water-in-water emulsions may have important biotechnological applications, due to their intrinsic biocompatibility compared to traditional particle-stabilized water-in-oil emulsions, for example for cell encapsulation.

  20. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. (United States)

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


    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.

  1. Influence of propylene glycol on aqueous silica dispersions and particle-stabilized emulsions. (United States)

    Binks, Bernard P; Fletcher, Paul D I; Thompson, Michael A; Elliott, Russell P


    We have studied the influence of adding propylene glycol to both aqueous dispersions of fumed silica nanoparticles and emulsions of paraffin liquid and water stabilized by the same particles. In the absence of oil, aerating mixtures of aqueous propylene glycol and particles yields either stable dispersions, aqueous foams, climbing particle films, or liquid marbles depending on the glycol content and particle hydrophobicity. The presence of glycol in water promotes particles to behave as if they are more hydrophilic. Calculations of their contact angle at the air-aqueous propylene glycol surface are in agreement with these findings. In the presence of oil, particle-stabilized emulsions invert from water-in-oil to oil-in-water upon increasing either the inherent hydrophilicity of the particles or the glycol content in the aqueous phase. Stable multiple emulsions occur around phase inversion in systems of low glycol content, and completely stable, waterless oil-in-propylene glycol emulsions can also be prepared. Accounting for the surface energies at the respective interfaces allows estimation of the contact angle at the oil-polar phase interface; reasonable agreement between measured and calculated phase inversion conditions is found assuming no glycol adsorption on particle surfaces.

  2. Development of cetyl dimethicone based water-in-oil emulsion containing botanicals: Physical characteristics and stability. (United States)

    Waqas, Muhammad Khurram; Akhtar, Naveed; Shah, Pervaiz Akhtar; Danish, Muhammad Zeeshan; Shah, Arshad Ali; Braga, Valdir de Andrade; Khan, Barkat Ali


    The aim of current research was to develop a water-in-oil emulsion containing grape seed extract for application in cosmeceuticals. Finally grinded dried grape seeds powder was extracted with hydro alcoholic mixture. Emulsions consisting of different concentrations of cetyl dimethicone (Abile EM90), the nonionic emulsifier, liquid paraffin as oily phase and water as aqueous phase were developed. Color, odor, pH, viscosity, liquefaction, phase separation, centrifugation and thermal stability of the formulated emulsions were observed at various storage temperatures i.e. 8±0.5°C, 25±0.5°C, 40±0.5°C and 40°C±0.5°C with 70% RH. The stable formulation consist of 16% mineral oil, 4% of ABIL EM 90(®), 4% grape seeds extract, 1% rose oil and 75% distilled water. All the results derived from this study showed good stability over the three months study period which indicates w/o emulsion can be used as carrier of 4% grape seeds extract to enhance desired effects when applied topically.

  3. MRI as a promising tool for evaluation of the stability of cosmetic emulsions. (United States)

    Onuki, Y; Kida, C; Funatani, C; Hayashi, Y; Takayama, K


    We have recently established a novel method to evaluate the emulsion stability of pharmaceutical skin cream. The key technology of the method is magnetic resonance imaging (MRI). The purpose of this study was to verify the usefulness of the method in the cosmetic industry. Milky lotion-type emulsions were employed as test samples. We note that the test samples were prepared by taking account of commercial milky lotions. After the sample preparation, a centrifugation treatment (5000 g for up to 120 min) was implemented to accelerate their destabilization processes. The centrifuged samples were monitored by using T2 relaxation time (T2 ) maps. Furthermore, the histograms generated from the T2 maps were analysed to investigate the destabilization process in more detail. In addition, small fractions of the upper and lower phases were collected from the centrifuged samples, and microscopic observations were conducted. T2 maps successfully visualized the destabilization process accompanying the centrifugation protocol. From the microscopic observations, it was clarified that the main mechanism of the destabilization process was creaming. The sensitivity of the T2 map to creaming was much superior to that of visible observation; the T2 map can detect a slight creaming that is not visible to the naked eye. In addition, the T2 map also enables the detection of slight reversible creaming-dispersion changes accompanied by a repeated centrifugation-vortexing treatment. By using the parameters derived from the histogram analysis, the creaming behaviour can be evaluated more precisely and more objectively. This study prepared emulsions containing different thickener contents and then compared their creaming behaviours. As a consequence of the analysis, we could fully evaluate the effect of thickener on the emulsion stability by the evaluation method. MRI is a promising tool for evaluation of the stability of cosmetic emulsions. © 2015 Society of Cosmetic Scientists and the

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

    Directory of Open Access Journals (Sweden)

    Karolina Pycia


    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.

  5. Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: effect of preparation conditions on emulsion stability. (United States)

    Homayoonfal, Mina; Khodaiyan, Faramarz; Mousavi, Mohammad


    The major purpose of this study is to apply response surface methodology to model and optimise processing conditions for the preparation of beverage emulsions with maximum emulsion stability and viscosity, minimum particle size, turbidity loss rate, size index and peroxide value changes. A three-factor, five-level central composite design was conducted to estimate the effects of three independent variables: ultrasonic time (UT, 5-15 min), walnut-oil content (WO, 4-10% (w/w)) and Span 80 content (S80, 0.55-0.8). The results demonstrated the empirical models were satisfactorily (p emulsion stability, turbidity loss rate, size index, viscosity and peroxide value changes, respectively. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan. (United States)

    Xu, Duoxia; Aihemaiti, Zulipiya; Cao, Yanping; Teng, Chao; Li, Xiuting


    The impact of chitosan (CTS) on the physicochemical stability, microrheological property and microstructure of whey protein isolate (WPI)-flaxseed gum (FG) stabilized lutein emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered lutein emulsions. Droplet size, zeta-potential, instability index, microstructure and microrheological behavior of lutein emulsions were measured. The influences of interfacial layer, metal chelator and free radical scavenger on the chemical stability of lutein emulsions were also investigated. It was found that multilayer emulsions had better physical stability showing the pronounced effect of 1wt% CTS. The mean square displacement analysis demonstrated that CTS led to increases of macroscopic viscosity and elasticity index for WPI-FG stabilized lutein emulsions due to CTS embedding in the network. CTS also helped to chemically stabilize the lutein emulsions against degradation. The combination of interfacial membrane and prooxidative metal chelator or free radical scavenger was an effective method to control lutein degradation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin. (United States)

    McClements, David Julian; Decker, Eric Andrew; Choi, Seung Jun


    The food and beverage industry is trying to replace synthetic functional ingredients with more "label-friendly" ingredients in many commercial products. This study therefore examined the influence of environmental stresses on the stability of emulsions stabilized by a combination of lysolecithin and sucrose monopalmitate (SMP). Orange oil-in-water emulsions (5% (w/w) oil) stabilized by SMP (1%) and lysolecithin (0-0.5%) were prepared using high-pressure homogenization (pH 3). In the absence of lysolecithin, all emulsions were highly unstable to droplet aggregation, which was attributed to low droplet charge (weak electrostatic repulsion) and small SMP headgroup size (weak steric repulsion). Incorporation of 0.1-0.5% lysolecithin into the emulsions greatly improved their stability to droplet aggregation, which was mainly attributed to the increase in negative charge on the droplets (strong electrostatic repulsion). The addition of high levels of salt (NaCl) to the emulsions promoted droplet aggregation and creaming. Emulsions containing 0.5% lysolecithin were stable to heating (30-90 °C) in the absence of salt, but exhibited droplet aggregation and creaming when held at high (>50 °C) temperatures in the presence of 300 mM salt. This study has implications for the development of emulsion-based delivery systems for use in food and beverage products.

  8. Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment. (United States)

    Kharat, Mahesh; Du, Zheyuan; Zhang, Guodong; McClements, David Julian


    The utilization of curcumin as a nutraceutical in food and supplement products is often limited because of its low water solubility, poor chemical stability, and low oral bioavailability. This study examined the impact of pH, storage temperature, and molecular environment on the physical and chemical stability of pure curcumin in aqueous solutions and in oil-in-water emulsions. Unlike naturally occurring curcuminoid mixtures (that contain curcumin, demethoxy-curcumin, and bisdemethoxy-curcumin), pure curcumin was highly unstable to chemical degradation in alkaline aqueous solutions (pH ≥7.0) and tended to crystallize out of aqueous acidic solutions (pH emulsions (30% MCT, 1 mg curcumin/g MCT, d 32 ≈ 298 nm) improved its water dispersibility and chemical stability. After incubation at 37 °C for 1 month, >85% of curcumin was retained by emulsions stored under acidic conditions (pH emulsions stored at pH 7.0, 7.4, and 8.0, respectively. There was little change in the color of curcumin-loaded emulsions when stored under acidic conditions, but their yellow color faded when stored under alkaline conditions. There was no evidence of droplet aggregation or creaming in emulsions stored for 31 days at ambient temperature. These results suggest that emulsion-based delivery systems may be suitable for improving the water dispersibility and chemical stability of curcumin, which would facilitate its application in foods and supplements.

  9. Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch. (United States)

    Zhao, Yiguo; Khalid, Nauman; Shu, Gaofeng; Neves, Marcos A; Kobayashi, Isao; Nakajima, Mitsutoshi


    Kudzu starch esterified with octenyl succinic anhydride (OSA) was used as a food-grade emulsifier to formulate O/W emulsions. In addition, the difference between the physicochemical properties and emulsifying ability of native kudzu starch and those of OSA-modified kudzu starch was investigated. Granules of the OSA-modified kudzu starches increased in size after gelatinization. The interfacial tension between soybean oil and gelatinized OSA-modified kudzu starch was lower than that of kudzu starch. The droplet size of O/W emulsions decreased to 186nm at 100MPa after three passes. The emulsions stabilized using gelatinized OSA-modified kudzu starch were less stable when exposed to different ionic strengths (100mM to 500mM NaCl), than when exposed to different pH levels (2-8). The results of oil droplet size and confocal laser scanning microscopy analysis indicated that emulsions containing 2-5% OSA-modified kudzu starch remained stable at room temperature for 30 days. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions. (United States)

    Wu, Qian; Uluata, Sibel; Cui, Leqi; Wang, Chao; Li, Dongsheng; Mcclements, Julian; Decker, Eric A


    Krill oil is a unique source of omega-3 fatty acids since it is a mixture of phospholipids and triacylglycerols. Due to the presence of phospholipids, it can form oil-in-water emulsions without additional food additives. In this work, the physical stability of krill oil-in-water emulsions was determined at various pH values (3-7) and NaCl concentrations (50-1000 mM). The initial particle size ranged from 150 to 165 nm. The emulsions were the most stable at pH ≥ 5.0 and salt concentrations below 100 mM. Lipid oxidation was accelerated by iron and inhibited by Trolox and α-tocopherol. Trolox was a more effective antioxidant than α-tocopherol. α-Tocopherol had a better inhibitory effect when it was added after homogenization than when added to the lipid prior to homogenization. These results indicate that krill oil emulsions could represent a self-emulsifying, oxidatively stable source of omega-3 fatty acids that may be used in functional foods.

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

    African Journals Online (AJOL)

    The optimized formulation was evaluated for physical characteristics including phase separation, rheology and mean droplet size. The physical stability of the formulation was evaluated by monitoring these parameters over a period of 12 weeks at 8, 25, 40 and 40 oC, and 75 % RH. Results: The chosen formulation showed ...

  12. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? (United States)

    Bouyer, Eléonore; Mekhloufi, Ghozlene; Rosilio, Véronique; Grossiord, Jean-Louis; Agnely, Florence


    Emulsions are widely used in pharmaceutics for the encapsulation, solubilization, entrapment, and controlled delivery of active ingredients. In order to answer the increasing demand for clean label excipients, natural polymers can replace the potentially irritative synthetic surfactants used in emulsion formulation. Indeed, biopolymers are currently used in the food industry to stabilize emulsions, and they appear as promising candidates in the pharmaceutical field too. All proteins and some polysaccharides are able to adsorb at a globule surface, thus decreasing the interfacial tension and enhancing the interfacial elasticity. However, most polysaccharides stabilize emulsions simply by increasing the viscosity of the continuous phase. Proteins and polysaccharides may also be associated either through covalent bonding or electrostatic interactions. The combination of the properties of these biopolymers under appropriate conditions leads to increased emulsion stability. Alternative layers of oppositely charged biopolymers can also be formed around the globules to obtain multi-layered "membranes". These layers can provide electrostatic and steric stabilization thus improving thermal stability and resistance to external treatment. The novel biopolymer-stabilized emulsions have a great potential in the pharmaceutical field for encapsulation, controlled digestion, and targeted release although several challenging issues such as storage and bacteriological concerns still need to be addressed. Copyright © 2012 Elsevier B.V. All rights reserved.

  13. The role of silica nanoparticles on long-term room-temperature stabilization of water-in-oil emulsions containing microalgae. (United States)

    Fernández, L; Scher, H; VanderGheynst, J S


    Prior research has demonstrated that microalgae can be stored for extended periods of time at room temperature in water-in-oil (W/O) emulsions stabilized by surface modified silica nanoparticles. However, little research has been done to examine the impact of nanoparticle concentration on emulsion stability. Such information is important for large-scale production of emulsions for microalgae storage and delivery. Studies were done to examine the impact of silica nanoparticle concentration on emulsion stability and identify the lower limit for nanoparticle concentration. Emulsion physical stability was determined using internal phase droplet size measurements and biological stability was evaluated using cell density measurements. The results demonstrate that nanoparticle concentrations as low as 0·5wt% in the oil phase can be used without significant losses in emulsion stability and microalgae viability. Stabilization technologies are needed for long-term storage and application of microalgae in agricultural-scale systems. While prior work has demonstrated that water-in-oil emulsions containing silica nanoparticles offer a promising solution for long-term microalgae storage at room temperature, little research has been done to examine the impact of nanoparticle concentration on emulsion stability. Here, we show the effects of silica nanoparticle concentration on maintaining physical stability of emulsions and sustaining viable cells. The results enable informed decisions to be made regarding production of emulsions containing silica nanoparticles and associated impacts on stabilization of microalgae. © 2015 The Society for Applied Microbiology.

  14. Variation in emulsion stabilization behavior of hybrid silicone polymers with change in molecular structure: Phase diagram study. (United States)

    Mehta, Somil C; Somasundaran, P; Kulkarni, Ravi


    Silicone oils are widely used in cosmetics and personal care applications to improve softness and condition skin and hair. Being insoluble in water and most hydrocarbons, a common mode of delivering them is in the form of emulsions. Currently most applications use polyoxyethylene (non-ionic) modified siloxanes as emulsifiers to stabilize silicone oil emulsions. However, ionically grafted silicone polymers have not received much attention. Ionic silicones have significantly different properties than the non-ionic counterpart. Thus considerable potential exists to formulate emulsions of silicones with different water/silicone oil ratios for novel applications. In order to understand the mechanisms underlying the effects of hydrophilic modifications on the ability of hybrid silicone polymers to stabilize various emulsions, this article focuses on the phase diagram studies for silicone emulsions. The emulsifying ability of functional silicones was seen to depend on a number of factors including hydrophilicity of the polymer, nature of the functional groups, the extent of modification, and the method of emulsification. It was observed that the region of stable emulsion in a phase diagram expanded with increase in shear rate. At a given shear rate, the region of stable emulsion and the nature of emulsion (water-in-oil or oil-in-water) was observed to depend on hydrophilic-hydrophobic balance of the hybrid silicone emulsifier. At a fixed amount of modification, the non-ionically modified silicone stabilized an oil-in-water emulsion, whereas the ionic silicones stabilized inverse water-in-oil emulsions. This was attributed to the greater hydrophilicity of the polyoxyethylene modified silicones than the ionic counterparts. In general, it is postulated that with progressive increase in hydrophilicity of hybrid silicone emulsifiers, their tendency to stabilize water-in-oil emulsion decreases with corresponding increase in oil-in-water emulsion. Further, this behavior is

  15. The role of lecithin degradation on the pH dependent stability of halofantrine encapsulated fat nano-emulsions. (United States)

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


    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.

  16. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. (United States)

    Harnsilawat, Thepkunya; Pongsawatmanit, Rungnaphar; McClements, David J


    The potential of utilizing interfacial complexes, formed through the electrostatic interactions of proteins and polysaccharides at oil-water interfaces, to stabilize model beverage cloud emulsions has been examined. These interfacial complexes were formed by mixing charged polysaccharides with oil-in-water emulsions containing oppositely charged protein-coated oil droplets. Model beverage emulsions were prepared that consisted of 0.1 wt % corn oil droplets coated by beta-lactoglobulin (beta-Lg), beta-Lg/alginate, beta-Lg/iota-carrageenan, or beta-Lg/gum arabic interfacial layers (pH 3 or 4). Stable emulsions were formed when the polysaccharide concentration was sufficient to saturate the protein-coated droplets. The emulsions were subjected to variations in pH (from 3 to 7), ionic strength (from 0 to 250 mM NaCl), and thermal processing (from 30 or 90 degrees C), and the influence on their stability was determined. The emulsions containing alginate and carrageenan had the best stability to ionic strength and thermal processing. This study shows that the controlled formation of protein-polysaccharide complexes at droplet surfaces may be used to produce stable beverage emulsions, which may have important implications for industrial applications.

  17. Inversion of particle-stabilized emulsions of partially miscible liquids by mild drying of modified silica particles. (United States)

    White, Kathryn A; Schofield, Andrew B; Wormald, Philip; Tavacoli, Joseph W; Binks, Bernard P; Clegg, Paul S


    Using a system of modified silica particles and mixtures of water and 2,6-lutidine to form particle-stabilized emulsions, we show that subtle alterations to the hydration of the particle surface can cause major shifts in emulsion structure. We use fluorescence confocal microscopy, solid state nuclear magnetic resonance (NMR) and thermo-gravimetric analysis (TGA) to explore this sensitivity, along with other shifts caused by modifications to the silica surface chemistry. The silica particles are prepared by a variant of the Stöber procedure and are modified by the inclusion of 3-(aminopropyl)triethoxysilane and the dye fluorescein isothiocyanate. Treatment prior to emulsification consists of gently drying the particles under carefully controlled conditions. In mixtures of water and 2,6-lutidine of critical composition, the particles stabilize droplet emulsions and bijels. Decreasing particle hydration yields an inversion of the emulsions from lutidine-in-water (L/W) to water-in-lutidine (W/L), with bijels forming around inversion. So dependent is the emulsion behavior on particle hydration that microscopic differences in drying within a particle sample can cause differences in the wetting behavior of that sample, which helps to stabilize multiple emulsions. The formation of bijels at emulsion inversion is also crucially dependent on the surface modification of the silica. Copyright © 2011 Elsevier Inc. All rights reserved.

  18. Impact of formulation and particle size on stability and immunogenicity of oil-in-water emulsion adjuvants (United States)

    Iyer, Vidyashankara; Cayatte, Corinne; Guzman, Bernardo; Schneider-Ohrum, Kirsten; Matuszak, Ryan; Snell, Angie; Rajani, Gaurav Manohar; McCarthy, Michael P; Muralidhara, Bilikallahalli


    Oil-in-water emulsions have gained consideration as vaccine adjuvants in recent years due to their ability to elicit a differentiated immunogenic response compared to traditional aluminum salt adjuvants. Squalene, a cholesterol precursor, is a natural product with immunostimulatory properties, making it an ideal candidate for such oil-in-water emulsions. Particle size is a key parameter of these emulsions and its relationship to stability and adjuvanticity has not been extensively studied. This study evaluates the effect of particle size on the stability and immunogenicity of squalene emulsions. We investigated the effect of formulation parameters such as surfactant concentration on particle size, resulting in particles with average diameter of 80 nm, 100 nm, 150 nm, 200 nm, or 250 nm. Emulsions were exposed to shear and temperature stresses, and stability parameters such as pH, osmolarity, size, and in-depth visual appearance were monitored over time. In addition, adjuvanticity of different particle size was assessed in a mouse model using Respiratory Syncytial Virus Fusion protein (RSV-F) as a model antigen. Temperature dependent phase separation appeared to be the most common route of degradation occurring in the higher particle sizes emulsions. The emulsions below 150 nm size maintained stability at either 5°C or 25°C, and the 80 nm diameter ones showed no measurable changes in size even after one month at 40°C. In vivo studies using the emulsions as an adjuvant with RSV F antigen revealed that superior immunogenicity could be achieved with the 80 nm particle size emulsion. PMID:26090563

  19. Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization. (United States)

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


    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®.

  20. Stability of a Cosmetic Multiple Emulsion Loaded with Green Tea Extract (United States)

    Mahmood, Tariq; Akhtar, Naveed


    Multiple emulsions are excellent and exciting potential systems for the delivery of useful cosmetic agents. The work describes stability of a multiple emulsion for cosmetic purpose, loaded with extract of Camellia sinensis L. (Theaceae) in concentration of 5%. The formulation constitutes of cetyl dimethicone copolyol and polyoxyethylene (20) cetyl ether as emulsifiers and was characterised and monitored for various physicochemical aspects. Centrifugation has no devastating effect on physical destabilization/phase separation observed for 30 days. Mean globule sizes of multiple droplets were found in the range of 10.29 ± 4.4 μm to 12.77 ± 5.1 μm and of inner droplets were in the range of 0.8 ± 0.4 μm to 1.6 ± 0.8 μm. All samples exhibited shear thinning behavior with increase in shear stress. The results of the present study indicate that multiple emulsions can be used as carrier of 5% Camellia sinensis L. extract to enhance desired effects. The developed physically and chemically stable system is an effective system for targeting skin layers; however, long-term stability at elevated temperatures may be needed with suitable modifications, if required. PMID:24058284

  1. Phosphomolybdic acid-responsive Pickering emulsions stabilized by ionic liquid functionalized Janus nanosheets. (United States)

    Meng, Qing Bo; Yang, Peng; Feng, Tianyang; Ji, Xuyang; Zhang, Qian; Liu, Daliang; Wu, Shuyao; Liang, Fuxin; Zheng, Zhaoliang; Song, Xi-Ming


    A type of ionic liquid functionalized high-aspect-ratio Janus SiO2 nanosheets (IL-Janus nanosheets), which possesses a side terminated by imidazolin salt groups and the opposite side terminated by phenyl groups, was prepared and its emulsification performance was investigated. The surface wettability of ionic liquid functionalized side could be tailored via simple anion exchanging, giving the amphiphilic or totally hydrophobic Janus nanosheets. The influence of several parameters including surface wettability, particle concentration, oil composition, oil-water ratio as well as initial location of the nanosheets on the stability, morphology and type of the Pickering emulsions (O/W or W/O) stabilized by the amphiphilic IL-Janus nanosheets was evaluated. The research results revealed that average emulsion droplets size was decreased with increase of nanosheets concentration below a concentration value but had almost no change beyond the concentration; catastrophic phase inversion phenomenon occurred by varying volume fraction of water phase in the oil-water systems, and transitional phase inversion could be achieved by in-situ exchanging Cl(-) anion of the IL-Janus nanosheets with phosphomolybdate H2PMo12O40(-). The responsiveness of Pickering emulsions towards phosphomolybdic acid is resulted from irreversible anion exchanging of Cl(-) by H2PMo12O40(-) and the variation of surface wettability of the nanosheets. Copyright © 2017 Elsevier Inc. All rights reserved.

  2. Investigation of Four Different Laponite Clays as Stabilizers in Pickering Emulsion Polymerization. (United States)

    Brunier, Barthélémy; Sheibat-Othman, Nida; Chniguir, Mehdi; Chevalier, Yves; Bourgeat-Lami, Elodie


    Clay-armored polymer particles were prepared by emulsion polymerization in the presence of Laponite platelets that adsorb at the surface of latex particles and act as stabilizers during the course of the polymerization. While Laponite RDS clay platelets are most often used, the choice of the type of clay still remains an open issue that is addressed in the present article. Four different grades of Laponite were investigated as stabilizers in the emulsion polymerization of styrene. First, the adsorption isotherms of the clays, on preformed polystyrene particles, were determined by ICP-AES analysis of the residual clay in the aqueous phase. Adsorption of clay depended on the type of clay at low concentrations corresponding to adsorption as a monolayer. Adsorption of clay particles as multilayers was observed for all the grades above a certain concentration under the considered ionic strength (mainly due to the initiator ionic species). The stabilization efficiency of these clays was investigated during the polymerization reaction (free of any other stabilizer). The clays did not have the same effect on stabilization, which was related to differences in their compositions and in their adsorption isotherms. The different grades led to different polymer particles sizes and therefore to different polymerization reaction rates. Laponite RDS and S482 gave similar results, ensuring the best stabilization efficiency and the fastest reaction rate; the number of particles increased as the clay concentration increased. Stabilization with Laponite XLS gave the same particles size and number as the latter two clays at low clay concentrations, but it reached an upper limit in the number of nucleated polymer particles at higher concentrations indicating a decrease of stabilization efficiency at high concentrations. Laponite JS did not ensure a sufficient stability of the polymer particles, as the polymerization results were comparable to a stabilizer-free polymerization system.

  3. 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.


    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)

  4. Application of image processing to assess emulsion stability and emulsification properties of Arabic gum. (United States)

    Hosseini, Abdullah; Jafari, Seid Mahdi; Mirzaei, Habibollah; Asghari, Ali; Akhavan, Sahar


    This paper focuses on the development of an effective methodology to determine the optimum levels of independent variables leading to maximize stability of O/W emulsions containing Arabic gum, as a natural emulsifier and stabilizer. Response surface methodology (RSM) was employed to determine the effect of Arabic gum content (2%, 5%, and 8% (w/w)), homogenization time (5, 12.5, and 20 min) and storage temperature (4, 22, and 40 °C). Image processing was used to determine emulsion stability based on responses including creaming index, centrifugal stability, viscosity, color parameters, and D32 and D43 indices. For each response, a second-order polynomial model with high coefficient of determination (R(2)) values ranging from 0.95 to 0.989 was developed using multiple linear regression analysis. The optimization results showed that the overall optimum region with the highest stability was found to be at the combined levels of 5.81% (w/w) Arabic gum content, 5 min homogenization time, and 22 °C for storage temperature. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles. (United States)

    Yuan, D B; Hu, Y Q; Zeng, T; Yin, S W; Tang, C H; Yang, X Q


    In this paper, we demonstrate the use of gliadin/chitosan complex particles (GCCPs) as particulate stabilizers of oil-in-water emulsions of natural oils and water. For this purpose, we fabricated GCCPs through a facile anti-solvent procedure and demonstrated their usage in the formation of Pickering emulsions and Pickering high internal phase emulsions (HIPEs). The GCCPs can be used to produce surfactant-free o/w Pickering emulsions and Pickering HIPEs; unfortunately these emulsions were labile to coalescence. NaCl addition and/or pH regulation, and the combination were used to modify the surface wettability of the complex particles to achieve stable emulsions. The microstructures, e.g., interfacial frameworks, GCCP partition between the continuous phase and interfacial region, and the state of the droplets, of Pickering emulsions were visualized by confocal laser scanning microscopy (CLSM), confirming that the inclusion of NaCl and slightly adjusting pH toward 4.0 and/or 5.0 benefited the adsorption and accumulation of colloid particles at the droplet surface to form an engineered interfacial structure, bridging droplets together through a percolating layer of colloidal particles at the oil/water interface. A schematic representation for the formation route of the emulsions is proposed to relate the physical performance and rheological property with the interfacial structures and aggregate behaviors in the Pickering system stabilized by the complex particles. Interestingly, direct freeze-drying of the emulsions transformed unstable Pickering emulsions into stable oil powders. This study opens a promising route based on Pickering HIPEs or oil powders to structure liquid oils into solid-like fats without artificial trans-fat, which outlines new directions for future fundamental research.

  6. Agglomeration of Celecoxib by Quasi Emulsion Solvent Diffusion Method: Effect of Stabilizer. (United States)

    Maghsoodi, Maryam; Nokhodchi, Ali


    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.

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

    Directory of Open Access Journals (Sweden)

    Maryam Maghsoodi


    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.

  8. Ceramic membrane fouling during ultrafiltration of oil/water emulsions: roles played by stabilization surfactants of oil droplets. (United States)

    Lu, Dongwei; Zhang, Tao; Ma, Jun


    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.

  9. Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions. (United States)

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


    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®.

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

    KAUST Repository

    Lu, Dongwei


    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.

  11. Interfacial film stabilized W/O/W nano multiple emulsions loaded with green tea and lotus extracts: systematic characterization of physicochemical properties and shelf-storage stability (United States)


    Background and aims Multiple emulsions have excellent encapsulating potential and this investigation has been aimed to encapsulate two different plant extracts as functional cosmetic agents in the W/O/W multiple emulsions and the resultant system’s long term stability has been determined in the presence of a thickener, hydroxypropyl methylcellulose (HPMC). Methods Multiple W/O/W emulsions have been generated using cetyl dimethicone copolyol as lipophilic emulsifier and a blend of polyoxyethylene (20) cetyl ether and cetomacrogol 1000® as hydrophilic emulsifiers. The generated multiple emulsions have been characterized with conductivity, pH, microscopic analysis, phase separation and rheology for a period of 30 days. Moreover, long term shelf-storage stability has been tested to understand the shelf-life by keeping the generated multiple emulsion formulations at 25 ± 10°C and at 40 ± 10% relative humidity for a period of 12 months. Results It has been observed that the hydrophilic emulsifiers and HPMC have considerably improved the stability of multiple emulsions for the followed period of 12 months at different storage conditions. These multiple emulsions have shown improved entrapment efficiencies concluded on the release rate of conductometric tracer entrapped in the inner aqueous phase of the multiple emulsions. Conclusion Multiple emulsions have been found to be stable for a longer period of time with promising characteristics. Hence, stable multiple emulsions loaded with green tea and lotus extracts could be explored for their cosmetic benefits. PMID:24885994

  12. Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives. (United States)

    Gómez-Mascaraque, Laura G; López-Rubio, Amparo


    This work shows the potential of emulsion electrospraying of proteins using food-grade emulsions for the microencapsulation and enhanced protection of a model thermosensitive hydrophobic bioactive. Specifically, gelatin, a whey protein concentrate (WPC) and a soy protein isolate (SPI) were compared as emulsion stabilizers and wall matrices for encapsulation of α-linolenic acid. In a preliminary stage, soy bean oil was used as the hydrophobic component for the implementation of the emulsion electrospraying process, investigating the effect of protein type and emulsion protocol used (i.e. with or without ultrasound treatment) on colloidal stability. This oil was then substituted by the ω-3 fatty acid and the emulsions were processed by electrospraying and spray-drying, comparing both techniques. While the latter resulted in massive bioactive degradation, electrospraying proved to be a suitable alternative, achieving microencapsulation efficiencies (MEE) of up to ∼70%. Although gelatin yielded low MEEs due to the need of employing acetic acid for its processing by electrospraying, SPI and WPC achieved MEEs over 60% for the non-sonicated emulsions. Moreover, the degradation of α-linolenic acid at 80°C was significantly delayed when encapsulated within both matrices. Whilst less than an 8% of its alkene groups were detected after 27h of thermal treatment for free α-linolenic acid, up to 43% and 67% still remained intact within the electrosprayed SPI and WPC capsules, respectively. Copyright © 2015 Elsevier Inc. All rights reserved.

  13. [Stability of a lipid emulsion in formulations for total parenteral nutrition]. (United States)

    Schoenenberger, J A; Sabin, P; Gorchs, M; Pastor, C; Barbe, C


    The complex nature of "all in one" formulas for TPN, makes it difficult to ensure the stability of the lipid emulsions in these preparations. Despite the fact that studies on this issue are increasing, official guidelines on maximum acceptable particle size and the methods to control it are still lacking. The objective of this study was to assess the stability of a lipid emulsion in four standard mixtures also containing amino acids, glucose or F-G-X, electrolytes and vitamins or trace elements. Lipid stability was assessed visually through electronic counts and microphotographs. The pH of mixtures ranges between 5.3 and 5.9, not changing with time nor storage temperature. Visual observation showed a possible rupture of the emulsion in one mixture after storing 96 hours at room temperature, but not when stored at 4 degrees C. Mean diameter of fat particles did not change. The percentage of droplets having a diameters under 1.2 micron was higher than 90%, although particles greater than 6 micron appeared in all mixtures. Micrographic observation revealed the presence of aggregates with a diameter greater than 8 microns in one mixture. According to the results obtained, one of the mixtures may be considered physically unstable. The clinical viability of this mixture and of the other three stable mixtures, depends on the limits considered acceptable regarding particle size. Due to the slight composition differences of the mixtures studied, it is difficult to explain the difference in behavior observed. Therefore, it would be adviceable to study standard "all in one" mixtures of known stability, while waiting for more conclusive studies to be performed, especially in the case of critical mixtures.

  14. 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


    or protein based. The PL‐based emulsifiers were soy lecithin and two milk PL concentrates (with either 20 or 75% PL). The protein‐based emulsifiers were whey protein isolate and sodium caseinate. Lipid oxidation was studied at two pH values (pH 4.5 and 7.0) and results were compared to lipid oxidation......‐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...

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

    Directory of Open Access Journals (Sweden)

    Trujillo-Cayado, L. A.


    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

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

    Directory of Open Access Journals (Sweden)

    María Gabriela Gallego


    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.

  17. Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions (United States)

    Gallego, María Gabriela; Skowyra, Monika; Gordon, Michael H.; Azman, Nurul Aini Mohd; Almajano, María Pilar


    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. PMID:28273843

  18. Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions. (United States)

    Gallego, María Gabriela; Skowyra, Monika; Gordon, Michael H; Azman, Nurul Aini Mohd; Almajano, María Pilar


    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.

  19. Enhancement of the antimicrobial properties of bacteriophage-K via stabilization using oil-in-water nano-emulsions. (United States)

    Esteban, Patricia Perez; Alves, Diana R; Enright, Mark C; Bean, Jessica E; Gaudion, Alison; Jenkins, A T A; Young, Amber E R; Arnot, Tom C


    Bacteriophage therapy is a promising new treatment that may help overcome the threat posed by antibiotic-resistant pathogenic bacteria, which are increasingly identified in hospitalized patients. The development of biocompatible and sustainable vehicles for incorporation of viable bacterial viruses into a wound dressing is a promising alternative. This article evaluates the antimicrobial efficacy of Bacteriophage K against Staphylococcus aureus over time, when stabilized and delivered via an oil-in-water nano-emulsion. Nano-emulsions were formulated via thermal phase inversion emulsification, and then bacterial growth was challenged with either native emulsion, or emulsion combined with Bacteriophage K. Bacteriophage infectivity, and the influence of storage time of the preparation, were assessed by turbidity measurements of bacterial samples. Newly prepared Bacteriophage K/nano-emulsion formulations have greater antimicrobial activity than freely suspended bacteriophage. The phage-loaded emulsions caused rapid and complete bacterial death of three different strains of S. aureus. The same effect was observed for preparations that were either stored at room temperature (18-20°C), or chilled at 4°C, for up to 10 days of storage. A response surface design of experiments was used to gain insight on the relative effects of the emulsion formulation on bacterial growth and phage lytic activity. More diluted emulsions had a less significant effect on bacterial growth, and diluted bacteriophage-emulsion preparations yielded greater antibacterial activity. The enhancement of bacteriophage activity when delivered via nano-emulsions is yet to be reported. This prompts further investigation into the use of these formulations for the development of novel anti-microbial wound management strategies. © 2014 American Institute of Chemical Engineers.

  20. Interfacial protein engineering for spray-dried emulsions - part II: oxidative stability. (United States)

    Damerau, Annelie; Moisio, Timo; Partanen, Riitta; Forssell, Pirkko; Lampi, Anna-Maija; Piironen, Vieno


    The aim of this work was to investigate how the oxidative stability of encapsulated oil is affected by the humidity response of a Na-caseinate-maltodextrin matrix. Furthermore, the effect of modification of the interfacial Na-caseinate layer through cross-linking was studied. For this purpose, two model spray-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked or cross-linked Na-caseinate were stored at different relative humidities (RHs; ∼0%, 11%, 33%, 54%, and 75%). Increasing RH improved the oxidative stability of the spray-dried emulsions. This behaviour was mainly linked to the loss of individual powder particles upon caking and collapsing of the matrix at RH 75%. Oxidation of non-encapsulated surface lipids with a proportion of ca. 5% of total lipids was only twofold compared to total lipids. Excess protein on particle surfaces may have delayed oxidation, e.g., by its radical scavenging activity. Under several storage conditions, cross-linking of the protein slightly improved the oxidative stability. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Evaluation of HLB values of mixed non-ionic surfactants on the stability of oil-in-water emulsion system (United States)

    Nursakinah, I.; Ismail, A. R.; Rahimi, M. Y.; Idris, A. B.


    Emulsion oil-in-water was prepared with combination of emulsifiers (non-ionic surfactants) following the HLB (hydrophylic-lipophylic balance) method developed by Griffin. The emulsions were prepared at HLB 10, 11, 12, 13 and 13.6 consisting blend of non-ionic emulsifiers fatty acid ethoxylate with 20 moles bound ethylene oxide and Dehydol LS 1 with 1 mole bound ethylene oxide. A mixture of palm-based methyl ester consisting of C6-10 and C12-18 fatty acid composition was used as palm-based solvent. The physicochemical parameters of the emulsion were characterized by accelerate stability tested at 45°C for two months, measurement of particle size and viscosity test. The result of accelerate test showed that all the emulsion at different HLB were found to be stable in the 2 months observation which assumed to be stable in 1 year of storage. Meanwhile, the particle size measurement data showed that the optimum stable particle size of the emulsion was HLB 12±1. The viscosity test of the emulsion tends to support the data from the particle size and have maximum viscosity 189.89 cP at HLB 12. The obtained results indicate that the optimum stable emulsions can be formulated by a combination of emulsifiers with HLB 12±1 which is compatible with that of required HLB of the oil phase.

  2. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH. (United States)

    Owens, Cory; Griffin, Kristen; Khouryieh, Hanna; Williams, Kevin


    The impact of pH on the physicochemical properties of 10% menhaden oil-in-water (O/W) emulsions containing 2% whey protein isolate (WPI) and 0.1% xanthan (XG)-locust bean gum (LBG) mixtures was investigated. The O/W emulsions containing 0.1% XG-LBG mixtures were compared to emulsions with 0.1% XG and 0.1% LBG. The results indicated that stability is dependent on pH and biopolymer type. At both pH 3 and 5, emulsions containing either XG or XG-LBG mixtures had large particle sizes, viscosity, droplet aggregation, and creaming index, resulting in poor physical stability which can be related to the adsorbed protein-polysaccharide interactions. At pH7, the XG-LBG emulsions showed the greatest resistance to phase separation and resulted in stable emulsions. Lipid oxidation measurements also indicated that XG-LBG mixtures can be used to form stable emulsions at pH 3 and pH 7. These results have significant implications for the development of novel structures containing lipid phases susceptible to lipid oxidation. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

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


    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.

  4. Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology. (United States)

    Mirhosseini, Hamed; Tan, Chin Ping; Hamid, Nazimah Sheikh Abdul; Yusof, Salmah


    The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as response variables were emulsion stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility. The independent variables had the most and least significant ( p turbidity loss rate, viscosity, viscosity ratio, and mobility, respectively. The main effect of Arabic gum was found to be significant ( p turbidity loss rate. The nonlinear regression equations were significantly ( p 0.86), which had no indication of lack of fit. The results indicated that a combined level of 10.78% (w/w) Arabic gum, 0.56% (w/w) xanthan gum, and 15.27% (w/w) orange oil was predicted to provide the overall optimum region in terms of physicochemical properties studied. No significant ( p > 0.05) difference between the experimental and the predicted values confirmed the adequacy of response surface equations.

  5. Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs). (United States)

    Wang, Li-Juan; Yin, Shou-Wei; Wu, Lei-Yan; Qi, Jun-Ru; Guo, Jian; Yang, Xiao-Quan


    Herein, we reported a facile method to fabricate ultra-stable, surfactant- and antimicrobial-free Pickering emulsions by designing and modulating emulsions' interfaces via zein/chitosan colloid particles (ZCCPs). Highly charged ZCCPs with neutral wettability were produced by a facile anti-solvent procedure. The ZCCPs were shown to be effective Pickering emulsifiers because the emulsions formed were highly resistant to coalescence over a 9-month storage period. The ZCCPs were adsorbed irreversibly at the interface during emulsification, forming a hybrid network framework in which zein particles were embedded within the chitosan network, yielding ultra-stable food-grade zein/chitosan colloid particles stabilized Pickering emulsions (ZCCPEs). Moreover, stable surfactant-free oil gels were obtained by a one-step freeze-drying process of the precursor ZCCPEs. This distinctive interfacial architecture accounted for the favourable physical performance, and potentially oxidative and microbial stability of the emulsions and/or oil gels. This work opens up a promising route via a food-grade Pickering emulsion-template approach to transform liquid oil into solid-like fats with zero trans-fat formation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Effects of Propylene Glycol Alginate and Sucrose Esters on the Physicochemical Properties of Modified Starch-Stabilized Beverage Emulsions

    Directory of Open Access Journals (Sweden)

    Kok Whye Cheong


    Full Text Available This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA, sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of different emulsifiers or a mixture of emulsifiers has a significant (p < 0.05 effect on the response variables studied. The addition of PGA had a significant (p < 0.05 effect on the creaming index at 55 °C, while PGA-stabilized (PGA1 emulsions showed low creaming stability at both 25 °C and 55 °C. Conversely, the utilization of PGA either as a mixture or sole emulsifier, showed significantly (p < 0.05 higher cloudiness, as larger average droplet size will affect the refractive index of the oil and aqueous phases. Additionally, the cloudiness was directly proportional to the mean droplet size of the dispersed phase. The inclusion of PGA into the formulation could have disrupted the properties of the interfacial film, thus resulting in larger droplet size. While unadsorbed ionized PGA could have contributed to higher conductivity of emulsions prepared at low pH. Generally, emulsions prepared using sucrose monoesters or as a mixture with modified starch emulsions have significantly (p < 0.05 lower creaming index and conductivity values, but higher cloudiness and average droplet size.

  7. Selective retardation of perfume oil evaporation from oil-in-water emulsions stabilized by either surfactant or nanoparticles. (United States)

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


    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.

  8. 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


    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

  9. Nanoparticles of varying hydrophobicity at the emulsion droplet-water interface: adsorption and coalescence stability. (United States)

    Simovic, Spomenka; Prestidge, Clive A


    The coalescence stability of poly(dimethylsiloxane) emulsion droplets in the presence of silica nanoparticles ( approximately 50 nm) of varying contact angles has been investigated. Nanoparticle adsorption isotherms were determined by depletion from solution. The coalescence kinetics (determined under coagulation conditions at high salt concentration) and the physical structure of coalesced droplets were determined from optical microscopy. Fully hydrated silica nanoparticles adsorb with low affinity, reaching a maximum surface coverage that corresponds to a close packed monolayer, based on the effective particle radius and controlled by the salt concentration. Adsorbed layers of hydrophilic nanoparticles introduce a barrier to coalescence of approximately 1 kT, only slightly reduce the coalescence kinetics, and form kinetically unstable networks at high salt concentrations. Chemically hydrophobized silica nanoparticles, over a wide range of contact angles (25 to >90 degrees ), adsorb at the droplet interface with high affinity and to coverages equivalent to close-packed multilayers. Adsorption isotherms are independent of the contact angle, suggesting that hydrophobic attraction overcomes electrostatic repulsion in all cases. The highly structured and rigid adsorbed layers significantly reduce coalescence kinetics: at or above monolayer surface coverage, stable flocculated networks of droplets form and, regardless of their wettability, particles are not detached from the interface during coalescence. At sub-monolayer nanoparticle coverages, limited coalescence is observed and interfacial saturation restricts the droplet size increase. When the nanoparticle interfacial coverage is >0.7 and droplets, whereas mixtures of hydrophobized and hydrophilic nanoparticles do not effectively stabilize emulsion droplets.

  10. Agglomeration of celecoxib by quasi-emulsion solvent diffusion method without stabilizer: effect of good solvent. (United States)

    Maghsoodi, Maryam; Nokhodchi, Ali


    The aim of the present research is to investigate the feasibility of agglomeration of crystals by the quasi-emulsion solvent diffusion method without using a stabilizer. Two solvent systems comprising a solvent and an antisolvent (water) were used to prepare celecoxib agglomerates. To this end, seven solvents including propanol, methyl acetate, methyl ethyl ketone, butanol, ethyl acetate, isopropyl acetate, and pentanol were examined. The agglomerates were evaluated by micromeritic properties (e.g., size, density, flowability), yield, drug physical state, friability, and dissolution behavior. In the present study the clear trend was observed experimentally in the agglomerate properties as a function of physical properties of the solvent such as miscibility with water. Solvents with high water miscibility (25% v/v) resulted in sticky and hollow particles, while solvents with low water miscibility (3%v/v) led to the formation of agglomerates with low strength. However, the agglomerates made from the solvents with intermediate water miscibility (10% v/v), may reflect a greater integrity of the agglomerates regarding yield and strength. Results of this study offer a useful starting point for a conceptual framework to guide the selection of solvent systems for the quasi-emulsion solvent diffusion method without using a stabilizer.

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

    Urbina-Villalba, German


    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.

  12. Water-in-oil emulsions stabilized by water-dispersible poly(N-isopropylacrylamide) microgels: understanding anti-Finkle behavior. (United States)

    Destribats, Mathieu; Lapeyre, Véronique; Sellier, Elisabeth; Leal-Calderon, Fernando; Schmitt, Véronique; Ravaine, Valérie


    Emulsions were prepared using poly(N-isopropylacrylamide) microgels as thermoresponsive stabilizers. The latter are well-known for their sensitivity to temperature: they are swollen by water below the so-called volume phase transition temperature (VPTT = 33 °C) and shrink when heated above it. Most of the studies reported in the literature reveal that the corresponding emulsions are of the oil-in-water type (O/W) and undergo fast destabilization upon warming above the VPTT. In the present study, whereas O/W emulsions were obtained with a wide panel of oils of variable polarity and were all thermoresponsive, water-in-oil (W/O) emulsions were found only in the presence of fatty alcohols and did not exhibit any thermal sensitivity. To understand the peculiar behavior of emulsions based on fatty alcohols, we investigated the organization of microgels at the oil-water interface and we studied the interactions of pNIPAM microgels with octanol. By combining several microscopy methods and by exploiting the limited coalescence process, we provided evidence that W/O emulsions are stabilized by multilayers of nondeformed microgels located inside the aqueous drops. Such behavior is in contradiction with the empirical Finkle rule stating that the continuous phase of the preferred emulsion is the one in which the stabilizer is preferentially dispersed. The study of microgels in nonemulsified binary water/octanol systems revealed that octanol diffused through the aqueous phase and was incorporated in the microgels. Thus, W/O emulsions were stabilized by microgels whose properties were substantially different from the native ones. In particular, after octanol uptake, they were no longer thermoresponsive, which explained the loss of responsiveness of the corresponding W/O emulsions. Finally, we showed that the incorporation of octanol modified the interfacial properties of the microgels: the higher the octanol uptake before emulsification, the lower the amount of particles in

  13. Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions. (United States)

    Wan, Zhi-Li; Wang, Jin-Mei; Wang, Li-Ying; Yuan, Yang; Yang, Xiao-Quan


    This work was to evaluate the potential of soy protein isolate (SPI)-resveratrol (RES) complex as an emulsifier to improve the effectiveness of RES as a natural antioxidant in corn oil-in-water emulsions. The physical properties and oxidative stability of emulsions stabilized by the native SPI-RES and heated SPI-RES complexes were evaluated. The water solubility of RES was enhanced by complexation with SPI, which was mainly driven by hydrophobic interactions. Heat treatment favoured the formation of the SPI-RES complex and endowed it with a higher antioxidant activity. Furthermore, the emulsions stabilized by the SPI-RES complexes showed an increased oxidative stability with reduced lipid hydroperoxides and volatile hexanal. This improving effect could be attributed to the targeted accumulation of RES at the oil-water interface accompanied by the adsorption of SPI, as evidenced by the high interfacial RES concentration. These findings show that the soy protein-polyphenol complex exhibited a good potential to act as an efficient emulsifier to improve the oxidative stability of emulsions. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. (United States)

    Jiang, Jiang; Xiong, Youling L


    The potential health risk associated with excessive dietary intake of fat and cholesterol has led to a renewed interest in replacing animal fat with nutritionally-balanced unsaturated oil in processed meats. However, as oils are more fluid and unsaturated than fats, one must overcome the challenge of maintaining both physical and chemical (oxidative) stabilities of prepared emulsions. Apart from physical entrapments, an emulsion droplet to be incorporated into a meat protein gel matrix (batter) should be equipped with an interactive protein membrane rather than a small surfactant, and the classical DLVO stabilization theory becomes less applicable. This review paper describes the steric effects along with chemical roles (radical scavenging and metal ion chelation) of proteins and their structurally modified derivatives as potential interface-building materials for oxidatively stable meat emulsions. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability. (United States)

    Zhai, Jiali; Wooster, Tim J; Hoffmann, Søren V; Lee, Tzong-Hsien; Augustin, Mary Ann; Aguilar, Marie-Isabel


    Understanding the factors that control protein structure and stability at the oil-water interface continues to be a major focus to optimize the formulation of protein-stabilized emulsions. In this study, a combination of synchrotron radiation circular dichroism spectroscopy, front-face fluorescence spectroscopy, and dual polarization interferometry (DPI) was used to characterize the conformation and geometric structure of β-lactoglobulin (β-Lg) upon adsorption to two oil-water interfaces: a hexadecane-water interface and a tricaprylin-water interface. The results show that, upon adsorption to both oil-water interfaces, β-Lg went through a β-sheet to α-helix transition with a corresponding loss of its globular tertiary structure. The degree of conformational change was also a function of the oil phase polarity. The hexadecane oil induced a much higher degree of non-native α-helix compared to the tricaprylin oil. In contrast to the β-Lg conformation in solution, the non-native α-helical-rich conformation of β-Lg at the interface was resistant to further conformational change upon heating. DPI measurements suggest that β-Lg formed a thin dense layer at emulsion droplet surfaces. The effects of high temperature and the presence of salt on these β-Lg emulsions were then investigated by monitoring changes in the ζ-potential and particle size. In the absence of salt, high electrostatic repulsion meant β-Lg-stabilized emulsions were resistant to heating to 90 °C. Adding salt (120 mM NaCl) before or after heating led to emulsion flocculation due to the screening of the electrostatic repulsion between colloidal particles. This study has provided insight into the structural properties of proteins adsorbed at the oil-water interface and has implications in the formulation and production of emulsions stabilized by globular proteins.

  16. Water-in-water emulsions stabilized by non-amphiphilic interactions: polymer-dispersed lyotropic liquid crystals. (United States)

    Simon, Karen A; Sejwal, Preeti; Gerecht, Ryan B; Luk, Yan-Yeung


    Emulsion systems involving surfactants are mainly driven by the separation of the hydrophobic interactions of the aliphatic chains from the hydrophilic interactions of amphiphilic molecules in water. In this study, we report an emulsion system that does not include amphiphilic molecules but molecules with functional groups that are completely solvated in water. These functional groups give rise to molecular interactions including hydrogen bonding, pi stacking, and salt bridging and are segregated into a dispersion of droplets forming a water-in-water emulsion. This water-in-water emulsion consists of dispersing droplets of a water-solvated biocompatible liquid crystal--disodium cromoglycate (DSCG)--in a continuous aqueous solution containing specific classes of water-soluble polymers. Whereas aqueous solutions of polyols support the formation of emulsions of spherical droplets consisting of lyotropic liquid crystal DSCG with long-term stability (for at least 30 days), aqueous solutions of polyamides afford droplets of DSCG in the shape of prolate ellipsoids that are stable for only 2 days. The DSCG liquid crystal in spherical droplets assumes a radial configuration in which the optical axis of the liquid crystal aligns perpendicular to the surface of the droplets but assumes a tangential configuration in prolate ellipsoids in which the optical axis of the liquid crystal aligns parallel to the surface of the droplet. Other classes of water-soluble polymers including polyethers, polycations, and polyanions do not afford a stable emulsion of DSCG droplets. Both the occurrence and the stability of this unique emulsion system can be rationalized on the basis of the functional groups of the polymer. The different configurations of the liquid crystal (DSCG) droplets were also found to correlate with the strength of the hydrogen bonding that can be formed by the functional groups on the polymer.

  17. Influence of environmental stresses on the stability of W/O/W emulsions containing enzymatically modified starch. (United States)

    Mun, Saehun; Choi, Yongdoo; Park, Kwan-Hwa; Shim, Jae-Yong; Kim, Yong-Ro


    The present study was performed to investigate the stability of W/O/W emulsions containing 4-α-glucanotransferase (4αGTase)-treated starch against environmental stresses such as heating, shearing, and repeated freeze-thawing. W/O/W emulsions were subjected to thermal processing at different temperatures ranging from 30 to 90 °C for 30 min, constant shear for 0-7 min, and freeze-thaw cycling between -20 °C and 30 °C, respectively, and followed by encapsulation efficiency (EE) measurement. As for the case of thermal stress, it was clearly shown that addition of 4αGTase-treated starch in the internal aqueous phase of emulsions helped to maintain higher EE during thermal processing. However, at lower PGPR level (2%), the addition of 4αGTase-treated starch dramatically reduced EE at temperatures higher than 70 °C, which was probably related to the melting of 4αGTase-treated starch gel. The incorporation of 4αGTase-treated starch improved the stability of emulsions during shearing process, but could not prevent W/O/W emulsions from creaming and destabilizing during freeze-thaw cycling. Copyright © 2012 Elsevier Ltd. All rights reserved.

  18. Pickering emulsions stabilized by a metal-organic framework (MOF) and graphene oxide (GO) for producing MOF/GO composites. (United States)

    Zhang, Fanyu; Liu, Lifei; Tan, Xiuniang; Sang, Xinxin; Zhang, Jianling; Liu, Chengcheng; Zhang, Bingxing; Han, Buxing; Yang, Guanying


    Herein we demonstrate the formation of a novel kind of Pickering emulsion that is stabilized by a Zr-based metal-organic framework (Zr-MOF) and graphene oxide (GO). It was found that the Zr-BDC-NO 2 and GO solids assembling at the oil/water interface can effectively stabilize the oil droplets that are dispersed in the water phase. Such a Pickering emulsion offers a facile route for fabricating Zr-MOF/GO composite materials. After removing water and oil by freeze drying from Pickering emulsions, the Zr-MOF/GO composites were obtained and their morphologies, structures and interaction properties were characterized by scanning electron microscopy, transmission electron microscopy, X-ray diffraction and Fourier transform infrared spectrometry, respectively. The influences of the concentration of GO and Zr-MOF on the emulsion microstructures and the properties of the MOF/GO composites were studied. Based on experimental results, the mechanisms for the emulsion formation by Zr-MOF and GO and the as-synthesized superstructures of the Zr-MOF/GO composite were proposed. It is expected that this facile and tunable route can be applied to the synthesis of different kinds of MOF-based or GO-based composite materials.

  19. Impact of electrolytes on double emulsion systems (W/O/W) stabilized by an amphiphilic block copolymer. (United States)

    Zhang, Yu; Gou, Jingxin; Sun, Feng; Geng, SiCong; Hu, Xi; Zhang, Keru; Lin, Xia; Xiao, Wei; Tang, Xing


    In this work, the block copolypeptide surfactant, poly(l-lysine·HBr)40-b-poly(racemic-leucine)20, was synthesized and characterized, then used to build water-in-oil-in-water (W/O/W) double emulsions. Double emulsions are usually prepared by a two-step emulsification process and commonly stabilized using a combination of hydrophilic and hydrophobic surfactants. Herein, we report a one-step phase inversion process to produce water-in-oil-in-water (W/O/W) double emulsions stabilized by a synthetic diblock copolymer and electrolyte. It was found that the O/W ratio and the type of electrolyte had a marked effect on the formation and type of the double emulsions. Moreover, double emulsions containing an NaCl isotonic solution were stable for at least two months, whereas those using glucose as a substitute for NaCl showed a clear compartmental change. The mechanism behind this was related to the electrostatic interaction between the anion of the electrolyte and the cation of the polylysine residues, which affected the HLB value and curvature. This novel finding is very interesting in terms of both scientific research and practical applications. Copyright © 2014 Elsevier B.V. All rights reserved.

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

    Pan, Yuanjie; Nitin, N


    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.

  1. Stability of emulsion at the presence of polycomplexes based on polyacrilic and polymethacrilyc acids and nonionic surfactant OP-10

    Directory of Open Access Journals (Sweden)

    K. Omarova


    Full Text Available Stability of straight and reverse emulsions based on polyacrilic and polymethacrilyc acids and nonionic surfactant OP-10 was studied. Detergency of these polycomplexes on oil substrate covered on solid surfaces of different nature were considered. The results obtained allow explain the mechanism of exlusion of non-polar liquids from capillary-porous systems.

  2. Silica Nanoparticles for the Stabilization of W/O Emulsions at HTHP Conditions for Unconventional Reserves Drilling Operations

    Directory of Open Access Journals (Sweden)

    Ghosn Ramy


    Full Text Available A novel generation of drilling fluids based on the principle of Pickering emulsions was prepared in this work using three different types of commercial silica nanoparticles with various hydrophobicity and particle sizes. We demonstrated that a threshold of nanoparticles concentration was necessary to stabilize the emulsions which strongly depended upon the particles wettability (hydrophobicity and sizes. Nonetheless, on increasing the water phase volume fraction, a catastrophic inversion from Water-in-Oil (W/O to Oil-in-Water (O/W was obtained for emulsions prepared using amphiphilic silica nanoparticles. Particles wettability has proven to be strongly affected by the pH of the aqueous phase. However, changing the salinity of the brine phase did not have remarkable effects neither on the stability to coalescence/sedimentation nor on the droplet size distribution of the emulsions prepared. Oscillatory rheology illustrates that addition of clay particles boosts fluids thixotropic properties which experienced full recovery of gel strength even after aging. The drilling fluids prepared were aged for 16 h at 350 °F (177 °C and 500 psi (35 bar and provided high stability contrary to surfactant stabilized Oil-Based-Mud (OBM that failed completely after aging.

  3. 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.


    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

  4. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. (United States)

    Chityala, Pavan Kumar; Khouryieh, Hanna; Williams, Kevin; Conte, Eric


    The effect of xanthan gum (XG) and enzyme-modified guar (EMG) gum mixtures on the physicochemical properties and oxidative stability of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20%v/v fish oil was investigated. EMG was obtained by hydrolyzing native guar gum using α-galactosidase enzyme. At higher gum concentrations (0.2 and 0.3wt%), the viscosity of the emulsions containing XG/EMG gum mixtures was significantly higher (Pemulsions. Increasing concentrations (0-0.3wt%) of XG/EMG gum mixtures did not affect the droplet size of emulsions. Microstructure images revealed decreased flocculation at higher concentrations. Primary and secondary lipid oxidation measurements indicated a slower rate of oxidation in emulsions containing XG/EMG gum mixtures, compared to XG, guar (GG), and XG/GG gum mixtures. These results indicate that XG/EMG gum mixtures can be used in O/W emulsions to increase physical and oxidative stabilities of polyunsaturated fatty acids in foods. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Physico-chemical properties, oxidative stability and non-enzymatic browning reactions in marine phospholipids emulsions and their applications for food enrichment

    DEFF Research Database (Denmark)

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

    for food enrichment. The secondary objective was to investigate the different aspects of marine PL emulsions including: physico-chemical properties, oxidative stability and non-enzymatic browning reactions while identifying the important factors affecting their stability. The physical and oxidative...... degradation and pyrrolization) seemed to influence the oxidative stability of marine PL emulsions. Similar to marine PL emulsions, the oxidative stability and sensory acceptability of marine PL enriched products varied depending on the quality and chemical composition of marine PL used. Overall, this study...

  6. Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition. (United States)

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


    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.

  7. Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability. (United States)

    Davidov-Pardo, Gabriel; Gumus, Cansu Ekin; McClements, David Julian


    Lutein may be utilized in foods as a natural pigment or nutraceutical ingredient to improve eye health. Nevertheless, its use is limited by its poor water-solubility and chemical instability. We evaluated the effect of storage temperature and pH on the physical and chemical stability of lutein-enriched emulsions prepared using caseinate. The emulsions (initial droplet diameter=232 nm) remained physically stable at all incubation temperatures (5-70 °C); however the chemical degradation of lutein increased with increasing temperature (activation energy=38 kJ/mol). Solution pH had a major impact on the physical stability of the emulsions, causing droplet aggregation at pH 4 and 5. Conversely, the chemical stability of lutein was largely independent of the pH, with only a slight decrease in degradation at pH 8. This work provides important information for the rational design of emulsion-based delivery systems for a lipophilic natural dye and nutraceutical. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Use of alginate, chitosan and cellulose nanocrystals as emulsion stabilizers in the synthesis of biodegradable polymeric nanoparticles. (United States)

    Rescignano, Nicoletta; Fortunati, Elena; Armentano, Ilaria; Hernandez, Rebeca; Mijangos, Carmen; Pasquino, Rossana; Kenny, José Maria


    Biopolymeric nanoparticles (NPs) based on a biodegradable poly(DL-Lactide-co-Glycolide) PLGA copolymer matrix combined with alginate, chitosan and nanostructured cellulose crystals as three different natural emulsion stabilizers, were synthesized by a double emulsion (water/oil/water) method with subsequent solvent evaporation. The morphological, thermal, chemical and rheological properties of the novel designed NPs and the effect of the different emulsion stabilizers used during the synthesis were deeply investigated in order to optimize the synthesis procedure and the development of biodegradable nanoparticles coated with natural polymers. The morphological analysis of the produced nanoparticles showed that all the different formulations presented a spherical shape with smooth surface. Infrared spectroscopy investigations showed that the PLGA copolymer maintained its backbone structure and confirmed the presence of chitosan, alginate and cellulose nanocrystals (CNC) on the nanoparticle surface. The obtained results suggest that PLGA nanoparticles with CNC as emulsion stabilizer might represent promising formulations opening new perspective in the field of self-assembly of biodegradable nanomaterials for medical and pharmaceutical applications. Published by Elsevier Inc.

  9. Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan. (United States)

    Jin, Weiping; Zhu, Jieyu; Jiang, Yike; Shao, Ping; Li, Bin; Huang, Qingrong


    Particle size and surface wettability play leading roles in the distribution of particles on the oil-water interface and the stability of emulsions. This work utilized nanocomplexes assembled from gelatin and tannic acid to stabilize Pickering emulsions. The sizes and surface wettability of particles were further regulated by using a polysaccharide. The sizes of nanocomplexes ranged from 205.8 to 422.2 nm and increased with the addition of polysaccharide. Their contact angles decreased from 84.1° to 59.3°, revealing their hydrophilic nature. Results of fluorescence microscopy and cryo-scanning electron microscopy indicated that nanocomplexes were located at the oil-water interface. Interfacial shear and dilatational rheological data revealed a fast and irreversible adsorption behavior, which differed from rearrangement of gelatin molecules at the oil-water interface. The minimal concentration of nanocomplexes required to stabilize emulsions was 0.1 wt %. Our results demonstrated that protein-polyphenol-polysaccharide nanocomplexes had the potential to be applied to form stable surfactant-free food emulsions for the delivery of nutraceuticals.

  10. Stability of thin emulsion film between two oil phases with a viscoelastic liquid-liquid interface. (United States)

    Narsimhan, Ganesan


    The viscoelastic properties of adsorbed protein layer in food emulsions and foams are important in providing stability to such systems. Linear stability analysis for a protein stabilized aqueous film sandwiched between two semi-infinite oil phases with a viscoelastic liquid-liquid interface is presented. The interfacial dilatational and shear viscoelastic properties are described by Maxwell models. The aqueous film is found to be more stable for smaller values of dilatational (shear) relaxation times and larger values of interfacial dilatational (shear) viscosities. The asymptotic values of maximum growth coefficient for very large and very small values of interfacial dilatational (shear) viscosities were found to be independent of relaxation times and correspond to those for immobile and fully mobile liquid-liquid interfaces respectively. The aqueous film is shown to be more stable for larger viscosities of the oil phase with the maximum growth coefficient approaching zero as the ratio of viscosities of oil and aqueous phases approach very large values and an asymptotic value corresponding to that for a foam film for very small viscosity ratios.

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

    Energy Technology Data Exchange (ETDEWEB)

    Gates, T.E.


    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.

  12. Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin. (United States)

    Choi, Seung Jun; Decker, Eric Andrew; Henson, Lulu; Popplewell, L Michael; McClements, David Julian


    Citral is widely used in the beverage, food, and fragrance industries for its characteristic flavor profile. However, it chemically degrades over time in aqueous solutions due to an acid-catalyzed reaction, which leads to loss of desirable flavor notes and formation of off-flavor notes. The objective of this research was to examine the impact of organic phase composition [triacetin and medium-chain triacylglycerols (MCT)] on the oil-water partitioning and chemical degradation of citral in oil-in-water emulsions. MCT was present as emulsion droplets (d approximately 900 nm), whereas triacetin was present as microemulsion droplets (d approximately 10 nm). In the absence of organic phase, the rate of citral degradation increased as the aqueous phase pH was reduced from 7 to 3. The percentage of citral within the aqueous phase increased with increasing triacetin concentration at both pH 3 and 7, which was attributed to a reduction in MCT droplet concentration. There was no significant change in the particle size distribution of the emulsions during storage, independent of triacetin concentration and pH, which indicated that they were physically stable. Both 5 wt % MCT as emulsion droplets and 5 wt % triacetin as microemulsion droplets were able to appreciably slow citral degradation at pH 3. These results may have important implications for understanding and improving the chemical stability of citral in beverage emulsions.

  13. pH-Responsive Pickering Emulsions Stabilized by Silica Nanoparticles in Combination with a Conventional Zwitterionic Surfactant. (United States)

    Liu, Kaihong; Jiang, Jianzhong; Cui, Zhenggang; Binks, Bernard P


    pH-responsive oil-in-water Pickering emulsions were prepared simply by using negatively charged silica nanoparticles in combination with a trace amount of a zwitterionic carboxyl betaine surfactant as stabilizer. Emulsions are stable to coalescence at pH ≤ 5 but phase separate completely at pH > 8.5. In acidic solution, the carboxyl betaine molecules become cationic, allowing them to adsorb on silica nanoparticles via electrostatic interactions, thus hydrophobizing and flocculating them and enhancing their surface activity. Upon increasing the pH, surfactant molecules are converted to zwitterionic form and significantly desorb from particles' surfaces, triggering dehydrophobization and coalescence of oil droplets within the emulsion. The pH-responsive emulsion can be cycled between stable and unstable many times upon alternating the pH of the aqueous phase. The average droplet size in restabilized emulsions at low pH, however, increases gradually after four cycles due to the accumulation of NaCl. Experimental evidence including adsorption isotherms, zeta potentials, microscopy, and three-phase contact angles is given to support the postulated mechanisms.

  14. Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. (United States)

    Xiong, Wenfei; Ren, Cong; Tian, Mo; Yang, Xuejun; Li, Jing; Li, Bin


    The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased the size distribution of emulsion droplets with significant flocculation through polyelectrolyte bridging, remarkably enhancing the emulsions stability against gravity creaming after storage at 25 °C for 14 days. The dynamic rheological properties indicated that the formation of the complex at pH 5.5 increased the elastic modulus (G') and apparent viscosity (η ∗ ) of the emulsions, which is useful for inhibiting creaming. Moreover, the complexation of OVA and CS at pH 5.5 increased the dilatational modulus (E), especially the elastic modulus (E d ), of the oil/water interfacial absorbed layer, which could reduce the droplet coalescence and therefore inhibit the growth of emulsion droplets. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

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


    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.

  16. 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:; 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)


    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.

  17. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. (United States)

    Liu, Fuguo; Wang, Di; Sun, Cuixia; McClements, David Julian; Gao, Yanxiang


    The impact of lactoferrin (LF)-chlorogenic acid (CA) and (-)-Epigallocatechin-3-gallate (EGCG) conjugates on the physicochemical properties of β-carotene emulsions was investigated. Formation of lactoferrin-polyphenol conjugates, which was confirmed by SDS-PAGE, caused changes in the structure and nature of lactoferrin. Based on layer-by-layer electrostatic deposition, β-carotene bilayer emulsions were prepared by lactoferrin and lactoferrin-polyphenol conjugates at pH 7.0. The physicochemical properties of primary and secondary emulsions were evaluated and the results suggested that LF-polyphenol conjugates-stabilized primary and secondary emulsions exhibited better emulsifying properties and improved physical stability of β-carotene bilayer emulsions under freeze-thaw, ionic strength and thermal treatments. In addition, the lactoferrin-polyphenol conjugates could effectively enhance chemical stability of β-carotene in oil-in-water emulsions against heat treatment and ultraviolet light exposure, and the least degradation of β-carotene occurred in LF-EGCG conjugate-stabilized primary emulsion. The interfacial engineering technology utilized in this study may lead to the formation of emulsions with improved physicochemical and functional performance. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums. (United States)

    Nikbakht Nasrabadi, Maryam; Goli, Sayed Amir Hossein; Nasirpour, Ali


    The development of a conjugated linoleic acid (CLA) oil-in-water beverage emulsion containing acacia gum (AG) and xanthan gum (XG) was investigated. D-optimal design and response surface method was used and 10% w/w AG, 3.5% w/w CLA and 0.3% w/w XG was introduced as the optimum formula. Afterward the effect of storage time on the physicochemical properties of selected formulation including specific gravity, turbidity, viscosity, average droplet size, span, size index, creaming index, oxidation measurements and stability in its diluted form, were determined. Findings revealed that the size of oil droplets increased after six weeks and resulted in instability of the emulsion concentrate. Peroxide value increased until 21 days and then decreased dramatically, whereas TBA and Totox values began to increase after this time. Turbidity loss rate was low demonstrating the good stability of the diluted emulsion. The results revealed that it is possible to produce a stable CLA oil-in-water emulsion for using in beverages. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Gelatin particle-stabilized high internal phase emulsions as nutraceutical containers. (United States)

    Tan, Huan; Sun, Guanqing; Lin, Wei; Mu, Changdao; Ngai, To


    In this paper, we report for the first time the use of a well-dispersed gelatin particle as a representative of natural and biocompatible materials to be an effective particle stabilizer for high internal phase emulsion (HIPE) formulation. Fairly monodispersed gelatin particles (∼200 nm) were synthesized through a two-step desolvation method and characterized by dynamic light scattering, ζ-potential measurements, scanning electron microscopy, and atomic force microscopy. Those protein latexes were then used as sole emulsifiers to fabricate stable oil-in-water Pickering HIPEs at different concentrations, pH conditions, and homogenization times. Most of the gelatin particles were irreversibly adsorbed at the oil-water interface to hinder droplet coalescence, such that Pickering HIPEs can be formed by a small amount of gelatin particles (as low as 0.5 wt % in the water phase) at pH far away from the isoelectric point of the gelatin particles. In addition, increasing homogenization time led to narrow size distribution of droplets, and high particle concentration resulted in more solidlike Pickering HIPEs. In vitro controlled-release experiments revealed that the release of the encapsulated β-carotene can be tuned by manipulating the concentration of gelatin particles in the formulation, suggesting that the stable and narrow-size-distributed gelatin-stabilized HIPEs had potential in functional food and pharmaceutical applications.

  20. Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability. (United States)

    Chen, Xiao-Wei; Wang, Jin-Mei; Yang, Xiao-Quan; Qi, Jun-Ru; Hou, Jun-Jie


    Rutin is a common dietary flavonoid with important antioxidant and pharmacological activities. However, its application in the food industry is limited mainly because of its poor water solubility. The subcritical water (SW) treatment provides an efficient technique to solubilize and achieve the enrichment of rutin in soy protein isolate (SPI) by inducing their complexation. The physicochemical, interfacial, and emulsifying properties of the complex were investigated and compared to the mixtures. SW treatment had much enhanced rutin-combined capacity of SPI than that of conventional method, ascribing to the well-contacted for higher water solubility of rutin with stronger collision-induced hydrophobic interactions. Compared to the mixtures of rutin with proteins, the complex exhibited an excellent surface activity and improved the physical and oxidative stability of its stabilized emulsions. This improving effect could be attributed to the targeted accumulation of rutin at the oil-water interface accompanied by the adsorption of SPI resulting in the thicker interfacial layer, as evidenced by higher interfacial protein and rutin concentrations. This study provides a novel strategy for the design and enrichment of nanovehicle providing water-insoluble hydrophobic polyphenols for interfacial delivery in food emulsified systems. © 2016 Institute of Food Technologists®

  1. 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

    In oil-in-water emulsions, lipid oxidation is expected to be initiated at the oil-water interface. The properties of the emulsifier used, and the structure at the interface is therefore expected to be of great importance for lipid oxidation in emulsions. Previous studies have shown that e...... 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...

  2. 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

    In oil-in-water emulsions, lipid oxidation is expected to be initiated at the oil-water interface. The properties of the emulsifier used, and the structure at the interface is therefore expected to be of great importance for lipid oxidation in emulsions. Previous studies have shown that e...... 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...

  3. In Situ Interfacial Conjugation of Chitosan with Cinnamaldehyde during Homogenization Improves the Formation and Stability of Chitosan-Stabilized Emulsions. (United States)

    Chen, Huanle; McClements, David Julian; Chen, Enmin; Liu, Shilin; Li, Bin; Li, Yan


    The emulsifying properties of a natural cationic polysaccharide (chitosan) were improved by in situ conjugation with a natural essential oil (cinnamaldehyde, CA) during homogenization. In the absence of CA, chitosan-coated medium-chain triglyceride droplets were highly susceptible to creaming and coalescence at pH values ranging from 1 to 6.5. However, incorporation of relatively low levels of CA in the oil phase greatly improved the formation and stability of oil-in-water emulsions. These effects were attributed to two main factors: (i) covalent binding of lipophilic CA moieties to hydrophilic chitosan chains leading to conjugates with a good surface activity and (ii) interfacial cross-linking of adsorbed chitosan layers by CA leading to the formation of a rigid polymeric coating around the lipid droplets, which improved their stability against coalescence. The encapsulation technique developed in this study may be useful for applications in a range of commercial products; regulatory and flavor issues associated with chitosan and CA would have to be addressed.

  4. One-step formation of multiple Pickering emulsions stabilized by self-assembled poly(dodecyl acrylate-co-acrylic acid) nanoparticles. (United States)

    Zhu, Ye; Sun, Jianhua; Yi, Chenglin; Wei, Wei; Liu, Xiaoya


    In this study, a one-step generation of stable multiple Pickering emulsions using pH-responsive polymeric nanoparticles as the only emulsifier was reported. The polymeric nanoparticles were self-assembled from an amphiphilic random copolymer poly(dodecyl acrylate-co-acrylic acid) (PDAA), and the effect of the copolymer content on the size and morphology of PDAA nanoparticles was determined by dynamic light scattering (DLS) and transmission electron microscopy (TEM). The emulsification study of PDAA nanoparticles revealed that multiple Pickering emulsions could be generated through a one-step phase inversion process by using PDAA nanoparticles as the stabilizer. Moreover, the emulsification performance of PDAA nanoparticles at different pH values demonstrated that multiple emulsions with long-time stability could only be stabilized by PDAA nanoparticles at pH 5.5, indicating that the surface wettability of PDAA nanoparticles plays a crucial role in determining the type and stability of the prepared Pickering emulsions. Additionally, the polarity of oil does not affect the emulsification performance of PDAA nanoparticles, and a wide range of oils could be used as the oil phase to prepare multiple emulsions. These results demonstrated that multiple Pickering emulsions could be generated via the one-step emulsification process using self-assembled polymeric nanoparticles as the stabilizer, and the prepared multiple emulsions have promising potential to be applied in the cosmetic, medical, and food industries.

  5. An Algorithm for Emulsion Stability Simulations: Account of Flocculation, Coalescence, Surfactant Adsorption and the Process of Ostwald Ripening

    Directory of Open Access Journals (Sweden)


    Full Text Available 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, 1st 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.

  6. Factors affecting emulsion stability and quality of oil recovered from enzyme-assisted aqueous extraction of soybeans. (United States)

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


    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.

  7. Fat Emulsion Intragastric Stability and Droplet Size Modulate Gastrointestinal Responses and Subsequent Food Intake in Young Adults1234 (United States)

    Hussein, Mahamoud O; Hoad, Caroline L; Wright, Jeff; Singh, Gulzar; Stephenson, Mary C; Cox, Eleanor F; Placidi, Elisa; Pritchard, Susan E; Costigan, Carolyn; Ribeiro, Henelyta; Ciampi, Elisabetta; Nandi, Asish; Hedges, Nick; Sanderson, Paul; Peters, Harry PF; Rayment, Pip; Spiller, Robin C; Gowland, Penny A


    Background: Intragastric creaming and droplet size of fat emulsions may affect intragastric behavior and gastrointestinal and satiety responses. Objectives: We tested the hypotheses that gastrointestinal physiologic responses and satiety will be increased by an increase in intragastric stability and by a decrease in fat droplet size of a fat emulsion. Methods: This was a double-blind, randomized crossover study in 11 healthy persons [8 men and 3 women, aged 24 ± 1 y; body mass index (in kg/m2): 24.4 ± 0.9] who consumed meals containing 300-g 20% oil and water emulsion (2220 kJ) with 1) larger, 6-μm mean droplet size (Coarse treatment) expected to cream in the stomach; 2) larger, 6-μm mean droplet size with 0.5% locust bean gum (LBG; Coarse+LBG treatment) to prevent creaming; or 3) smaller, 0.4-μm mean droplet size with LBG (Fine+LBG treatment). The participants were imaged hourly by using MRI and food intake was assessed by using a meal that participants consumed ad libitum. Results: The Coarse+LBG treatment (preventing creaming in the stomach) slowed gastric emptying, resulting in 12% higher gastric volume over time (P emulsion droplet size can influence human gastrointestinal physiology and food intake. PMID:25926408

  8. Compatibility and Stability of Rolapitant Injectable Emulsion Admixed with Dexamethasone Sodium Phosphate. (United States)

    Wu, George; Yeung, Stanley; Chen, Frank


    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

  9. Influence of Mucilage Viscosity On The Globule Structure And Stability Of Certain Starch Emulsions

    Directory of Open Access Journals (Sweden)

    Uhumwangho MU


    Full Text Available A study was carried out to determine the influence of mucilage viscosity on the globule structure (i.e. size and number of certain starch emulsions. The starches investigated were cassava, potato and maize. The emulsions were prepared by mixing the starch mucilage of a predetermined concentration 4%w/v with arachis oil in the ratio 50:50, using a silverson mixer fitted with a dispersator head. The emulsions were stored at room temperature (28±20C for 7 days. Changes in globule size were monitored by photomicroscopy. Viscosities of the mucilage and those of resulting emulsions were determined using a capillary flow method. The viscosities of the emulsions expressed as time of flow (seconds, were 680 (cassava starch, 369 (potato starch and 270 (Maize starch, and for the mucilage 510 (cassava, 336 (potato and 248 (maize. The corresponding mean globule sizes of the fresh emulsions were (µm 28±6, 42±6 and 45±5 respectively. The increase in globule size during storage (measure of globule coalescence rate was 1.8±0.2µm day -1 (cassava, 3.5±0.2µm day -1 (potato and 4.6±0.3µm day -1 (maize. Thus, a higher viscosity of the dispersion medium is associated with the production of finer and more stable emulsions.

  10. 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


    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...... and lecithin, which could result in a favorable structure and thickness of the interfacial layer, prevented lipid oxidation in this emulsion....

  11. 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


    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...

  12. In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment. (United States)

    Sarkar, Anwesha; Murray, Brent; Holmes, Melvin; Ettelaie, Rammile; Abdalla, Azad; Yang, Xinyi


    Emulsions stabilized by soft whey protein microgel particles have gained research interest due to their combined advantages of biocompatibility and a high degree of resistance to coalescence. We designed Pickering oil-in-water emulsions using whey protein microgels by a facile route of heat-set gel formation followed by mechanical shear and studied the influence of heat treatment on emulsions stabilized by these particles. The aim of this study was to compare the barrier properties of the microgel particles and heat-treated fused microgel particles at the oil-water interface in delaying the digestion of the emulsified lipids using an in vitro digestion model. A combination of transmission electron microscopy and surface coverage measurements revealed an increased coverage of heat-treated microgel particles at the interface. The heat-induced microgel particle aggregation and, therefore, a fused network at the oil-water interface were more beneficial to delay the rate of digestion in the presence of pure lipase and bile salts compared to intact whey protein microgel particles, as shown by the measurements of zeta potential and free fatty acid release, plus theoretical calculations. However, simulated gastric digestion with pepsin impacted significantly on such barrier effects, due to the proteolysis of the particle network at the interface irrespective of the heat treatment, as visualized using sodium dodecyl sulfate polyacryl amide gel electrophoresis measurements.

  13. Factors affecting the oxidative stability of omega-3 emulsions prepared with milk proteins

    DEFF Research Database (Denmark)

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

    Omega-3 fatty acids are prone to lipid oxidation due to their unsaturated nature. In oil-in-water emulsions, lipid oxidation is expected to be initiated at the oil-water interface. The properties of the emulsifier used and the structure at the interface are therefore expected to be of great...... importance for the resulting oxidation. This presentation will give an overview of parameters that are expected to change the properties and structure of milk protein components at the interface of 10% fish oil-in-water emulsions. Results from three different studies will be included. The first study...... compared the effect of two different high pressure homogenizers on oxidation in caseinate and whey protein isolate emulsions. The second study evaluated the effect of homogenization pressure and temperature on emulsions prepared either with whey proteins or a combination of caseinate and β...

  14. Physical stability and rheological properties of konjac glucomannan-ethyl cellulose mixed emulsions. (United States)

    Ni, Xuewen; Chen, Wenjie; Xiao, Man; Wu, Kao; Kuang, Ying; Corke, Harold; Jiang, Fatang


    Konjac glucomannan (KGM)/ethyl cellulose (EC) could form a stable homogeneous emulsion with appropriate mixing formula. This study aimed to investigate the stable mechanism of KGM/EC emulsion at different mixing ratio through its rheological properties, and droplet size and morphology changes with up to 6days storage time. Though emulsions samples with high KGM content had larger droplet size and worse uniformity at the fresh stage, they appeared to be more stable and droplets growth rate were slow during storage. Aggregation and morphology of droplets could be observed under confocal microscopy. Shear-thinning behavior were found in mixed emulsions, and mainly accredited to the KGM component. The effect of temperature on viscosities of the emulsions was well-described by Arrhenius equation. Increased KGM content led to larger storage modulus (G') and loss modulus (G″), and the difference in cross-over point of G' and G″ implied changes in microstructures of the emulsions. Copyright © 2016 Elsevier B.V. All rights reserved.

  15. Structure and stability of human hemoglobin microparticles prepared with a double emulsion technique. (United States)

    Cedrati, N; Bonneaux, F; Labrude, P; Maincent, P


    Hemoglobin solutions can be used as blood substitutes but they present some disadvantages often due to their rapid removal from the bloodstream after injection. A possible way of overcoming this problem is to trap hemoglobin inside particles. This study deals with the preparation, structure and stability of poly(lactic acid) and ethylcellulose microparticles containing human hemoglobin obtained with a double emulsion technique. We investigated the manufacturing process of these particles in order to increase the encapsulation ratio of hemoglobin. For this purpose, some parameters involved in the procedure were optimized, such as hemoglobin concentration and duration of stirring: hemoglobin loading increases with its concentration in the preparation and well-defined stirring time avoids a leakage of hemoglobin. Hemoglobin concentration, surfactant concentration i.e. poly(vinylic alcohol), amounts of polymer and solvent (methylene chloride), duration and speed of stirring. The microparticles were prepared with satisfactory yields (60 to 73%). They were spherical and their mean size was lower than 200 microns. The functional properties of entrapped hemoglobin were studied. The encapsulation did not alter hemoglobin and the oxygen affinity of the hemoglobin remained unmodified (P50 about 13.9 mm Hg in a Bis-Tris buffer pH 7.4 at 37 degrees C). Moreover, only low levels of methemoglobin could be detected (less than 3%). Besides, about 90% of encapsulated hemoglobin could be released from microparticles, with a speed related to the internal structure of the particles. The prepared microparticles were stored during one month at +4 degrees C. No degradation of the particle structure occurred and the functional properties of hemoglobin were preserved. These particles could provide a potential source of oxygen in the field of biotechnologies but any application for a transfusional purpose would first require a drastic reduction in particle size.

  16. Stability and antimicrobial activity of allyl isothiocyanate during long-term storage in an oil-in-water emulsion. (United States)

    Liu, Tai-Ti; Yang, Tsung-Shi


    This study investigated the stability and antimicrobial activity of allyl isothiocyanate (AITC) in medium chain triglyceride (MCT) or soybean oil (SBO) dispersed in an oil-in-water (o/w) system during long-term storage. Oil type, content, and oxidative stability affect the stability and antimicrobial activity of AITC during storage. High oil content is favorable for AITC stability in the emulsion. Notably, AITC with MCT is more stable than AITC with SBO with the same oil content. Consequently, AITC with MCT is more effective than AITC with SBO in inhibiting G(-) bacteria (E. coli O157:H7, Salmonella enterica, and Vibrio parahaemolyticus) and G(+) bacteria (Staphylococcus aureus and Listeria monocytogenes).

  17. Emulsion Stabilized with Starch Octenyl Succinate Prolongs Nisin Activity Against Listeria Monocytogenes in a Cantaloupe Juice Model. (United States)

    Sarkar, Preetam; Bhunia, Arun K; Yao, Yuan


    Food safety related to fresh and fresh-cut produce, such as cantaloupe, is a great challenge in the food industry. Various processing technologies, including the use of antimicrobial materials, have been applied to reduce pathogens. Nisin, an antimicrobial peptide, shows strong inhibitory activity against Listeria monocytogenes (LM); however, it suffers from quick depletion in foods. In this study, the protective effect of starch octenyl succinate (starch-OS) stabilized emulsion on nisin was evaluated in a cantaloupe juice model. Results showed that the proteolytic enzyme in cantaloupe juice caused nisin depletion, and the adsorption of nisin in emulsion led to considerable protection of antimicrobial activity. After 1, 3, and 6 d of incorporation with cantaloupe juice, the size of LM inhibitory ring were 7.64, 7.60, and 2.97 mm, respectively for emulsion formulations, whereas it reduced from 3.60 mm to a negligible level for nisin-alone. This study showed the potential of using carbohydrate colloidal systems to prolong the efficacy of antimicrobial materials. © 2016 Institute of Food Technologists®.

  18. Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil

    Directory of Open Access Journals (Sweden)

    Kupongsak Sasikan


    Full Text Available The properties and changes of an o/w emulsion(mayonnaise as affected by the replacement of long-chain fatty acid oil with medium-chain fatty acid oil were studied. Different ratios of coconut oil (CNO and rice bran oil (RBO (0:100, 10:90, 20:80, 30:70 and 40:60 (v/v were blended as the oil base for the study. The highest replacement of RBO with CNO in an o/w emulsion that could be achieved with minimal change of sensory properties was 30%. The Emulsion Stability Index and oil-phase crystallisation temperatures of mayonnaise with RBO alone and with 30% CNO replacement did not change when stored at 30±2°C for 4 weeks. The droplet size of the mayonnaise containing only RBO increased, possibly due to droplet coalescence. In contrast, the droplet size of the mayonnaise with CNO:RBO=30:70 did not change during storage.

  19. Natural polymer-stabilized multiple water-in-oil-in-water emulsions: a novel dermal drug delivery system for 5-fluorouracil. (United States)

    Hoppel, Magdalena; Mahrhauser, Denise; Stallinger, Christina; Wagner, Florian; Wirth, Michael; Valenta, Claudia


    The aim of this study was to create multiple water-in-oil-in-water (W/O/W) emulsions with an increased long-term stability as skin delivery systems for the hydrophilic model drug 5-fluorouracil. Multiple W/O/W emulsions were prepared in a one-step emulsification process, and were characterized regarding particle size, microstructure and viscosity. In-vitro studies on porcine skin with Franz-type diffusion cells, tape stripping experiments and attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR) were performed. The addition of Solagum AX, a natural polymer mixture of acacia and xanthan gum, led to multiple W/O/W emulsions with a remarkably increased long-term stability in comparison to formulations without a thickener. The higher skin diffusion of 5-fluorouracil from the multiple emulsions compared with an O/W-macroemulsion could be explained by ATR-FTIR. Shifts to higher wave numbers and increase of peak areas of the asymmetric and symmetric CH2 stretching vibrations confirmed a transition of parts of the skin lipids from an ordered to a disordered state after impregnation of porcine skin with the multiple emulsions. Solagum AX is highly suitable for stabilization of the created multiple emulsions. Moreover, these formulations showed superiority over a simple O/W-macroemulsion regarding skin permeation and penetration of 5-fluorouracil. © 2013 Royal Pharmaceutical Society.

  20. Data set on stability comparison of emulsions stabilized by cationic fluorosurfactant against conventional surfactants and high thermal performance of fluoropolymer foams

    Directory of Open Access Journals (Sweden)

    Umair Azhar


    Full Text Available This data article includes emulsion stability comparison of cationic fluorosurfactant (CFS against conventional surfactants. Span 80, Hypermer, Tween 80 and CTAB were used as conventional emulsifiers and only after 30 minutes bilayer phase separation observed in emulsions prepared by Tween 80 while CTAB failed to give fluoroemulsion, as compared to the CFS stabilized fluoro-HIPE which demonstrated superb stabilization of more than 72 h without phase separation. Thermal stability of Poly(hexafluorobutyl acrylate-Divinyl benzene (PHFBA-DVB was compared with porous polymer prepared by the same concentration of CFS 9 wt% by using trifluoroethyl methacrylate (TFEMA as monomer phase. Results of PFP prepared with HFBA showed remarkable stability performance at more than 340.69 °C while porous polymer synthesized by TFEMA started to decompose even at 237.36 °C. The main findings based on the data presented here are reported in the paper “A cationicfluorosurfactant for fabrication of high-performance fluoropolymer foams with controllable morphology” (Azhar et al., 2017 [1].

  1. 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


    , and the presence and activity of transition metals. Fish and algal oils were initially much more stable to oxidation in bulk systems than in the corresponding oil-in-water emulsions. The oxidative stability of emulsions cannot, therefore, be predicted on the basis of stability data obtained with bulk long......-chain PUFA-containing fish oils and DHA-containing algal oils. The relatively high oxidative stability of an algal oil containing 42% DHA was completely lost after chromatographic purification to remove tocopherols and other antioxidants. Therefore, this evidence does not support the claim that DHA-rich oils...

  2. Dimensional Stability of Poplar Wood by Paraffin Emulsion, Quaternary Ammonium and Hydrated Starch using Full-cell Treatment

    Directory of Open Access Journals (Sweden)

    Iraj Mansouryar


    In this study, the dimensional stabilization of poplar wood (Populus Alba by applying emulsion of paraffin, quaternary ammonium and starch was investigated. Paraffin at three levels of 0%, 3%, 5%, quaternary ammonium at three levels of 0%, 1.5%, 2.5% and starch at three levels of 0%, 1% and 2% were selected as variables. Some physical characteristics including longitudinal, tangential and radial swelling were determined. Based on the results, for optimizing physical properties, the treatment of 5% paraffin, 0-1.5% quaternary ammonium and 0-1% starch was recommended.

  3. Interconnected Porous Material Prepared Via High Internal Phase Emulsion Stabilized by Mixture of Fe3O4 and Tween85

    Directory of Open Access Journals (Sweden)

    Yang Huaqing


    Full Text Available PolyHIPE monoliths with open-cell structure were prepared using an oil-in-water Pickering high internal phase emulsion (HIPEs template. Fe3O4 nanoparticles and Tween 85 were used to stabilize the HIPE. The effects of surfactant concentration, nanoparticle amount and internal phase fraction on the average void and interconnecting pore diameter and interconnectivity degree were investigated. Efficiency of these PolyHIPEs as catalyst for Fenton reaction to decompose methyl orange was tested. The results showed that the PolyHIPE was an excellent and reusable supporter for Fenton reaction.

  4. Hemp-seed and olive oils: their stability against oxidation and use in O/W emulsions. (United States)

    Sapino, S; Carlotti, M E; Peira, E; Gallarate, M


    Hemp-seed oil has several positive effects on the skin: thanks to its unsaturated fatty acid (PUFA) content it alleviates skin problems such as dryness and those related to the aging process. We present a comparative study of hemp-seed and olive oils, determining some physicochemical indices and evaluating their stability against oxidation. The peroxide value of hemp-seed oil was below 20, the threshold limit for edible oils. Hemp-seed oil was less stable against peroxidation than olive oil, but MDA and MONO assays showed its stability to be above expectations. The chlorophyll contained in extra virgin olive oil had a higher photostability than that contained in hemp-seed oil, possibly due to the larger amount of antioxidant in the olive oil. A certain amount of Vitamin E was found in hemp-seed oil. Since quality analyses indicated that hemp-seed oil is relatively stable, emulsions were prepared with the two oils, and their stability and rheological characteristics were tested. Some of the resulting gel-emulsions were suitable for spraying on the skin.

  5. Synthesis and Concentration of Organosols of Silver Nanoparticles Stabilized by AOT: Emulsion Versus Microemulsion. (United States)

    Bulavchenko, Alexander I; Arymbaeva, Aida T; Demidova, Marina G; Popovetskiy, Pavel S; Plyusnin, Pavel E; Bulavchenko, Olga A


    In this work, we tried to combine the advantages of microemulsion and emulsion synthesis to obtain stable concentrated organosols of Ag nanoparticles, promising liquid-phase materials. Starting reagents were successively introduced into a micellar solution of sodium bis-(2-ethylhexyl)sulfosuccinate (AOT) in n-decane in the dynamic reverse emulsion mode. During the contact of the phases, Ag + passes into micelles and Na + passes into emulsion microdroplets through the cation exchange AOTNa Org + AgNO 3 Aq = AOTAg Org + NaNO 3 Aq . High concentrations of NaNO 3 and hydrazine in the microdroplets favor an osmotic outflow of water from the micelles, which reduces their polar cavities to ∼2 nm. As a result, silver ions are contained in the micelles, and the reducing agent is present mostly in emulsion microdroplets. The reagents interact in the polar cavities of micelles to form ∼7 nm Ag nanoparticles. The produced nanoparticles are positively charged, which permitted their electrophoretic concentration to obtain liquid concentrates (up to 30% Ag) and a solid Ag-AOT composite (up to 75% Ag). Their treatment at 250 °C leads to the formation of conductive films (180 mOhm per square). The developed technique makes it possible to increase the productivity of the process by ∼30 times and opens up new avenues of practical application for the well-studied microemulsion synthesis.

  6. Effect of recovery methods on the oxidative and physical stability of oil body emulsions

    NARCIS (Netherlands)

    Karkani, O.A.; Nenadis, N.; Nikiforidis, K.; Kiosseoglou, V.


    Three natural oil body emulsions of a similar fat content (similar to 5%), but differing in their protein composition were obtained from an aqueous maize germ extract. The first was prepared by concentrating the aqueous oil body extract with ultrafiltration to a fat content of similar to 5%. The

  7. Aerobic preservation of organs using a new perflubron/lecithin emulsion stabilized by molecular dowels. (United States)

    Voiglio, E J; Zarif, L; Gorry, F C; Krafft, M P; Margonari, J; Martin, X; Riess, J; Dubernard, J M


    The purpose of the study reported here was to explore a new strategy for the aerobic preservation of transplants using stable concentrated fluorocarbon emulsions as an oxygen delivery system. Fluorocarbons (FCs) are synthetic molecules, chemically and biologically inert, with a high oxygen-dissolving capacity. As they do not mix with water, it is necessary to emulsify them for intra-vascular use. Perfluorooctyl bromide (or perflubron) can be emulsifled with egg-yolk phospholipid (EYP), a nontoxic emulsifiant. The recent adjunction of amphiphilic fluorocarbon-hydrocarbon diblock molecules allows the obtaining of stable emulsions. By contrast with hemoglobin, fluorocarbons release oxygen following Henry's linear law rather than Barcroft's sigmoid curve. Release of oxygen by the FCs is only slightly influenced by temperature, which is an advantage for the preservation of organs. We tested a new 90% w/v fluorocarbon stem emulsion (perflubron/EYL/F6H10) diluted to 36% w/v with a hydroelectrolytic solution containing albumin, on four multiple organ blocks (MOBs; heart-lungs, liver, pancreas, kidneys, small intestine) of rats (EMOBs). Five control MOBs were perfused with a 50% v/v mixture of rat-blood and Krebs solution (KBMOBs). The lungs were ventilated with a FiO2 = 100%. In all cases the survival of the MOBs was greater than 210 min, with stable hemodynamics and preserved hydroelectrolytic and acid-base balances. The levels of lactate, amylase, and CK of the EMOBs were inferior (P emulsion caused less damage to the organs. Aerobic preservation of organs using FC emulsions therefore appears to be an attractive alternative to the presently used cold ischemia.

  8. Improved Stability of Emulsions in Preparation of Uniform Small-Sized Konjac Glucomanna (KGM Microspheres with Epoxy-Based Polymer Membrane by Premix Membrane Emulsification

    Directory of Open Access Journals (Sweden)

    Yace Mi


    Full Text Available Uniform small-sized (<10 μm Konjac glucomanna (KGM microspheres have great application prospects in bio-separation, drug delivery and controlled release. Premix membrane emulsification is an effective method to prepare uniform small-sized KGM microspheres. However, since KGM solution bears strong alkalinity, it requires the membrane to have a hydrophobic surface resistant to alkali. In this study, uniform small-sized KGM microspheres were prepared with epoxy-based polymer membrane (EP we developed by premix membrane emulsification. It was found that emulsion coalescence and flocculation occurred frequently due to the high interface energy and sedimentation velocity of KGM emulsions. Emulsion stability had a significant influence on the uniformity and dispersity of the final KGM microspheres. To improve the stability of the emulsions, the effects of the concentration of the emulsifier, the viscosity of the KGM solution, the oil phase composition and the feeding method of epoxy chloropropane (EC on the preparation results were studied. Under optimal preparation conditions (emulsifier 5 wt % PO-5s, KGM III (145.6 mPa·s, weight ratio of liquid paraffin (LP to petroleum ether (PE 11:1, uniform and stable KGM emulsions (d = 7.47 μm, CV = 15.35% were obtained and crosslinked without emulsion-instable phenomena.

  9. Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins. (United States)

    Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry-Ryan, Catherine; Sacchi, Raffaele


    The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. The formation of oxidation products was higher when higher concentrations of encapsulated polyphenols were used, indicating a possible binding with the WPI added in the system as a natural emulsifier. This paper might help in solving the issue of using the olive mill wastewater from olive processing in formulating functional food products with high antioxidant activity and improved health properties.

  10. Electric field-driven, magnetically-stabilized ferro-emulsion phase contactor (United States)

    Scott, Timothy C.


    Methods and systems for interfacial surface area contact between a dispersed phase liquid and a continuous phase liquid in counter-current flow for purposes such as solvent extraction. Initial droplets of a dispersed phase liquid material containing ferromagnetic particles functioning as a "packing" are introduced to a counter-current flow of the continuous phase. A high intensity pulsed electric field is applied so as to shatter the initial droplets into a ferromagnetic emulsion comprising many smaller daughter droplets having a greater combined total surface area than that of the initial droplets in contact with the continuous phase material. A magnetic field is applied to control the position of the ferromagnetic emulsion for enhanced coalescence of the daughter droplets into larger reformed droplets.

  11. 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.


    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....... The differences in effectiveness may be ascribed to mainly the different chain attached to the phenolic ring, which results in different polarity and thus different location in the emulsions. Practical applications: The result showed stronger antioxidant activity of canola extracts than phenolic standards...

  12. Stability of flocculated particles in concentrated and high hydrophilic solid layer-by-layer (LBL) emulsions formed using whey proteins and gum Arabic. (United States)

    Lim, Aaron S L; Roos, Yrjö H


    The objective of the present study was to investigate flocculation in layer-by-layer (LBL) emulsion systems with high total solids content and deflocculation at various pH conditions, and the effects of whey protein isolate (WPI) concentration and total solids content on the stability of LBL emulsions. WPI (1.96% (1WPI) or 10.71% (10WPI), w/w in water) was prepared in water and high-pressure homogenized with sunflower oil (10%, w/w, of total emulsion). Gum Arabic (0.15%, w/w, in total emulsion) was added to assemble electrostatically on WPI at oil particle interfaces at pH3.5 using aqueous citric acid (10% w/w) forming LBL emulsion. The ζ-potential measurements showed charge reversal upon addition of gum Arabic solution into single layer (SL) emulsion confirming the formation of LBL interface. Trehalose:maltodextrin mixture (1:1, w/w, total emulsion, 28.57% (28) or 57.14% (57), w/w, in water) was used in the continuous phase. The high total solids content of the system results in depletion flocculation of the particles leading to bridging flocculation without coalescence as deflocculation into individual particles occurred with increasing pH from pH3.5 to pH6.5 in 10WPI systems. Deflocculation was evident in 10WPI-28 and 10WPI-57 as found from a decreased ζ-average diameter and visually under microscope. Coalescence was observed in 1WPI systems. Viscosity of the systems was significantly (P<0.05) increased with higher total solids content. Accelerated destabilization test showed that systems at higher WPI and total solids contents exhibited the highest stability against creaming. Deflocculation in LBL systems can be controlled by pH while high solids in the aqueous phase provide stability against creaming. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Synergistic formation and stabilization of oil-in-water emulsions by a weakly interacting mixture of zwitterionic surfactant and silica nanoparticles. (United States)

    Worthen, Andrew J; Foster, Lynn M; Dong, Jiannan; Bollinger, Jonathan A; Peterman, Adam H; Pastora, Lucinda E; Bryant, Steven L; Truskett, Thomas M; Bielawski, Christopher W; Johnston, Keith P


    Oil-in-water emulsions were formed and stabilized at low amphiphile concentrations by combining hydrophilic nanoparticles (NPs) (i.e., bare colloidal silica) with a weakly interacting zwitterionic surfactant, caprylamidopropyl betaine, to generate a high hydrophilic-lipophilic balance. The weak interaction of the NPs with surfactant was quantified with contact angle measurements. Emulsions were characterized by static light scattering to determine the droplet size distributions, optical photography to quantify phase separation due to creaming, and both optical and electron microscopy to determine emulsion microstructure. The NPs and surfactant acted synergistically to produce finer emulsions with a greater stability to coalescence relative to the behavior with either NPs or surfactant alone. As a consequence of the weak adsorption of the highly hydrophilic surfactant on the anionic NPs along with the high critical micelle concentration, an unusually large surfactant concentration was available to adsorb at the oil-water interface and lower the interfacial tension. The synergy for emulsion formation and stabilization for the two amphiphiles was even greater in the case of a high-salinity synthetic seawater aqueous phase. Here, higher NP adsorption at the oil-water interface was caused by electrostatic screening of interactions between (1) NPs and the anionic oil-water interface and (2) between the NPs. This greater adsorption as well as partial flocculation of the NPs provided a more efficient barrier to droplet coalescence.


    Directory of Open Access Journals (Sweden)

    Fernanda Cristina Wiedusch Sindelar


    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.

  15. Influence of asphaltene aggregation and pressure on crude oil emulsion stability

    Energy Technology Data Exchange (ETDEWEB)

    Auflem, Inge Harald


    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

  16. The chemical-free production of nanocelluloses from microcrystalline cellulose and their use as Pickering emulsion stabilizer. (United States)

    Buffiere, Jean; Balogh-Michels, Zoltán; Borrega, Marc; Geiger, Thomas; Zimmermann, Tanja; Sixta, Herbert


    This paper takes a comparative approach in characterizing two types of nano-scale cellulosic particles obtained using chemical-free pathways, either by nearcritical water treatment or by high-shear homogenization from the same microcrystalline cellulose (MCC). The nearcritical water treatment efficiently depolymerized cellulose, producing a solid precipitated fraction of low-molecular-weight material containing cellulose II, while homogenization mechanically deconstructed MCC without altering its molecular structure. Both pathways yielded nanocellulose-like materials yet with different morphologies. The mechanically produced, rod-like particles were obtained with high yield. In contrast, the hydrothermal precipitate exhibited more hydrophobic ribbon-like particles that provided a greater level of particle-particle interaction. Both materials successfully acted as stabilizers for oil-in-water Pickering emulsions; however, the hydrothermally-produced material exhibited superior performance, with stable emulsions obtained upon addition of as low as 1.0wt.% cellulose. These two pathways are highly relevant for altering the structure and properties of MCC and for formulating new, sustainably produced nanocellulose-based materials. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80

    National Research Council Canada - National Science Library

    Jiao, Jim; Burgess, Diane J


    ...) multiple emulsions with respect to the concentrations of Span 83 and Tween 80. In addition, the effect of surfactant and electrolyte concentration on emulsion bulk rheological properties was investigated...

  18. Role of naphthenic acids in stabilizing water-in-diluted model oil emulsions. (United States)

    Gao, Song; Moran, Kevin; Xu, Zhenghe; Masliyah, Jacob


    The need for alkaline conditions in oil sands processing is, in part, to produce natural surfactants from bitumen. Previous studies have shown that the produced surfactants are primarily carboxylic salts of naphthenic acids with the possibility of sulfonic salts as well. The role of these natural surfactants, particularly those in the naphthenate class, is to provide a physicochemical basis for several subprocesses in bitumen extraction. In this study, it was found that the content of indigenous naphthenic acids in bitumen can destabilize, to some extent, the water-in-oil emulsion by lowering the interfacial tension, reducing the rigidity and promoting the coalescence of water droplets.

  19. 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.


    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

  20. 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.


    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

  1. 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


    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...

  2. Physicochemical stability of maize germ oil body emulsions as influenced by oil body surface-xanthan gum interactions. (United States)

    Nikiforidis, Constantinos V; Kiosseoglou, Vassilios


    Two types of oil body cream, differing in protein content and composition, were prepared from maize germ. The cream rich in extraneous germ proteins (OB-A) constituted of oil bodies with a significantly lower size compared to the cream (OB-W) which was practically free from the extraneous germ proteins. In addition, the stability of the former cream against oil body coalescence was much higher upon long-term aging. Dilution of both creams to a 5% oil body level produced emulsions that were very unstable against creaming. The creaming stability was greatly improved following addition of 0.1% xanthan, the result being more spectacular in the case of the cream rich in extraneous maize germ proteins. The enhancement of the physical stability of oil droplets upon long-term storage is attributed to electrostatic xanthan gum-oil body surface protein interactions, verified by zeta-potential measurements, that lead to the diminution of depletion flocculation effects and to enhancement of steric stabilization due to the adsorption of the polysaccharide molecules to the oil body surface.

  3. Specially Treated Aramid Fiber Stabilized Gel-Emulsions: Preparation of Porous Polymeric Monoliths and Highly Efficient Removing of Airborne HCHO. (United States)

    Liu, Jianfei; Chen, Xiangli; Wang, Pei; Fu, Xuwei; Liu, Kaiqiang; Fang, Yu


    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.

  4. Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

    DEFF Research Database (Denmark)

    García Moreno, Pedro Jesús; Boutrup Stephansen, Karen; van derKruijs, Jules


    The encapsulation of fish oil in poly(vinyl alcohol) (PVA) nanofibers by emulsion electrospinning was investigated. Independently of the emulsifier used, whey protein isolate (WPI) or fish protein hydrolysate (FPH), PVA concentration had a high influence on fiber morphology. Fibers without bead d...... presented a higher content of hydroperoxides and secondary oxidation products (e.g. 1-penten-3-ol, hexanal, octanal and nonanal) compared to emulsified and unprotected fish oil.......The encapsulation of fish oil in poly(vinyl alcohol) (PVA) nanofibers by emulsion electrospinning was investigated. Independently of the emulsifier used, whey protein isolate (WPI) or fish protein hydrolysate (FPH), PVA concentration had a high influence on fiber morphology. Fibers without bead...... defects were only produced for solutions with 10.5% (w/w) PVA, which presented sufficient number of polymer chain entanglements. On the other hand, increasing oil load from 1.5 to 3% (w/w) resulted in fibers with larger diameters containing spindle-like enlargements interspersed. High omega-3...

  5. Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systems. (United States)

    Lee, JaeHwan; Decker, Eric A


    The effects of riboflavin photosensitization on the oxidative stability of oil-in-water (O/W) emulsions were determined using lipid hydroperoxides and headspace volatile analyses. The influences of a metal chelator, sodium azide, and superoxide dismutase (SOD) on oxidation pathways were tested to gain a better understanding of the role of transition metals, singlet oxygen, and superoxide anion, respectively. Emulsions with riboflavin and visible light irradiation had significantly higher lipid hydroperoxides and volatiles (p activity of metals through their ability to produce lipid hydroperoxides and superoxide anion.

  6. Ocean sequestration of carbon dioxide: modeling the deep ocean release of a dense emulsion of liquid Co2-in-water stabilized by pulverized limestone particles. (United States)

    Golomb, D; Pennell, S; Ryan, D; Barry, E; Swett, P


    The release into the deep ocean of an emulsion of liquid carbon dioxide-in-seawater stabilized by fine particles of pulverized limestone (CaCO3) is modeled. The emulsion is denser than seawater, hence, it will sink deeper from the injection point, increasing the sequestration period. Also, the presence of CaCO3 will partially buffer the carbonic acid that results when the emulsion eventually disintegrates. The distance that the plume sinks depends on the density stratification of the ocean, the amount of the released emulsion, and the entrainment factor. When released into the open ocean, a plume containing the CO2 output of a 1000 MW(el) coal-fired power plant will typically sink hundreds of meters below the injection point. When released from a pipe into a valley on the continental shelf, the plume will sink about twice as far because of the limited entrainment of ambient seawater when the plume flows along the valley. A practical system is described involving a static mixer for the in situ creation of the CO2/seawater/pulverized limestone emulsion. The creation of the emulsion requires significant amounts of pulverized limestone, on the order of 0.5 tons per ton of liquid CO2. That increases the cost of ocean sequestration by about $13/ ton of CO2 sequestered. However, the additional cost may be compensated by the savings in transportation costs to greater depth, and because the release of an emulsion will not acidify the seawater around the release point.

  7. 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


    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.

  8. Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions. (United States)

    Hu, Min; McClements, D Julian; Decker, Eric A


    Algae oil-in-water emulsions stabilized with 0.2% whey protein isolate (WPI) at pH 3.0 and 7.0 were chosen to evaluate antioxidant activity of a proanthocyanidin-rich extract from grape seed. In this emulsion system, (+)-catechin and ascorbic acid (620 microM) were found to be prooxidative at pH 3.0 and ineffective at pH 7.0. Grape seed extract was not able to effectively inhibit both lipid hydroperoxides and propanal formation when added to the emulsion at 124 microM. However, increasing the concentration of the grape seed extract to 620 microM resulted in inhibition of both lipid hydroperoxide and propanal formation at pH 3.0 and 7.0. None of the antioxidants tested had any effect on the physical stability of the WPI-stabilized emulsion. The superior antioxidant activity of the grape seed extract is likely due to the presence of oligomeric procyanidins which are better antioxidants compared to their monomeric counterparts.

  9. Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions. (United States)

    Kiokias, Sotirios; Gordon, Michael H; Oreopoulou, Vassiliki


    Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to "endogenous" factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.

  10. Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions. (United States)

    García-Moreno, Pedro J; Frisenfeldt Horn, Anna; Jacobsen, Charlotte


    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 oxidation product 1-penten-3-ol. This finding is not explained by the antioxidant activity of LC because it showed similar DPPH scavenging activity and lower metal chelating activity than the other phospholipids. Therefore, these results suggested that other factors such as the combination of casein and lecithin, which could result in a favorable structure and thickness of the interfacial layer, prevented lipid oxidation in this emulsion.

  11. Problematic stabilizing films in petroleum emulsions: shear rheological response of viscoelastic asphaltene films and the effect on drop coalescence. (United States)

    Harbottle, David; Chen, Qian; Moorthy, Krishna; Wang, Louxiang; Xu, Shengming; Liu, Qingxia; Sjoblom, Johan; Xu, Zhenghe


    Adsorption of asphaltenes at the water-oil interface contributes to the stability of petroleum emulsions by forming a networked film that can hinder drop-drop coalescence. The interfacial microstructure can either be liquid-like or solid-like, depending on (i) initial bulk concentration of asphaltenes, (ii) interfacial aging time, and (iii) solvent aromaticity. Two techniques--interfacial shear rheology and integrated thin film drainage apparatus--provided equivalent interface aging conditions, enabling direct correlation of the interfacial rheology and droplet stability. The shear rheological properties of the asphaltene film were found to be critical to the stability of contacting drops. With a viscous dominant interfacial microstructure, the coalescence time for two drops in intimate contact was rapid, on the order of seconds. However, as the elastic contribution develops and the film microstructure begins to be dominated by elasticity, the two drops in contact do not coalescence. Such step-change transition in coalescence is thought to be related to the high shear yield stress (~10(4) Pa), which is a function of the film shear yield point and the film thickness (as measured by quartz crystal microbalance), and the increased elastic stiffness of the film that prevents mobility and rupture of the asphaltene film, which when in a solid-like state provides an energy barrier against drop coalescence.

  12. Inverse Emulsion Polymerization for the Synthesis of High Molecular Weight Polyacrylamide and Its Application as Sand Stabilizer

    Directory of Open Access Journals (Sweden)

    Mahmoud A. Mohsin


    Full Text Available Polyacrylamides constitute a class of polymers that can entirely dissolve or swell in water to form a solution or hydrogel, respectively. Free radical polymerization of acrylamide monomer, using both solution and inverse emulsion polymerization, was applied to produce polyacrylamide with various molecular weights. This investigation was focused on the production of polymers with varying molecular weight, depending on monomer to initiator ratio. Experimental conditions were designed to produce high molecular weight polymers that can be used in stabilization of sand dunes in the arid regions. Synthesized polyacrylamide samples were characterized using Gel Permeation Chromatography and solution viscosity in order to determine the molecular weights and molecular weights distribution. The rheological behavior was also investigated in different polymer concentrations and at various temperatures using Brookfield Rheometer. Lab-scale wind tunnel was used to determine the stability of the sand before and after treatment with the polymer. Compressive stress-strain test was also used to establish the mechanical behavior of the polymer-sand composite under controlled compressive load up to failure. The results showed that the use of high molecular weight polymer gave excellent mechanical and thermal stability.

  13. Physico-chemical properties, oxidative stability and non-enzymatic browning in marine phospholipid emulsions and their use in food applications

    DEFF Research Database (Denmark)

    Lu, Henna Fung Sieng

    Marine phospholipids (PL) contain a high level of eicosapentaenoic acids (EPA) and docosahexaenoic acids (DHA), which have documented beneficial effect on human health. In addition, marine PL are more advantageous than crude or refined fish oils. Marine PL are more resistant to oxidation, provide...... metals and initial hydroperoxides. In addition, the presence of other antioxidative compounds such as residues of free amino acids and pyrroles (formed via nonenzymatic browning reactions) in marine PL most likely have improved the oxidative stability of marine PL emulsions. In addition, hydrolysis of PL...... marine PL emulsions was greatly improved by the addition of α-tocopherol. Non-enzymatic browning reactions were observed in marine PL emulsions through the a) measurements of Strecker degradation (SD) products of amino acid residues, and b) measurements of hydrophobic and hydrophilic pyrroles (which...

  14. Coalescence kinetics in surfactant stabilized emulsions: evolution equations from direct numerical simulations. (United States)

    Skartlien, R; Grimes, B; Meakin, P; Sjöblom, J; Sollum, E


    Lattice Boltzmann simulations were used to study the coalescence kinetics in emulsions with amphiphilic surfactant, under neutrally buoyant conditions, and with a significant kinematic viscosity contrast between the phases (emulating water in oil emulsions). The 3D simulation domain was large enough (256(3) ~ 10(7) grid points) to obtain good statistics with droplet numbers ranging from a few thousand at early times to a few hundred near equilibrium. Increased surfactant contents slowed down the coalescence rate between droplets due to the Gibbs-Marangoni effect, and the coalescence was driven by a quasi-turbulent velocity field. The kinetic energy decayed at a relatively slow rate at early times, due to conversion of interfacial energy to kinetic energy in the flow during coalescence. Phenomenological, coupled differential equations for the mean droplet diameter D(t) and the number density n(d)(t) were obtained from the simulation data and from film draining theories. Local (in time) power law exponents for the growth of the mean diameter (and for the concomitant decrease of n(d)) were established in terms of the instantaneous values of the kinetic energy, coalescence probability, Gibbs elasticity, and interfacial area. The model studies indicated that true power laws for the growth of the droplet size and decrease of the number of droplets with time may not be justified, since the exponents derived using the phenomenological model were time dependent. In contrast to earlier simulation results for symmetric blends with surfactant, we found no evidence for stretched logarithmic scaling of the form D ~ [ln (ct)](α) for the morphology length, or exponential scalings associated with arrested growth, on the basis of the phenomenological model.

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

    Directory of Open Access Journals (Sweden)

    Angela María Ormaza ZAPATA


    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.

  16. Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions. (United States)

    Cheong, Kok Whye; Mirhosseini, Hamed; Hamid, Nazimah Sheikh Abdul; Osman, Azizah; Basri, Mahiran; Tan, Chin Ping


    This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of different emulsifiers or a mixture of emulsifiers has a significant (p modified starch emulsions have significantly (p < 0.05) lower creaming index and conductivity values, but higher cloudiness and average droplet size.

  17. 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


    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%.

  18. Physical stability of emulsion and hydrophilic gels with chitosan and chitosan acetate

    Directory of Open Access Journals (Sweden)

    Nilia De la Paz


    Full Text Available Context: Chitosan has received great attention because it is a functional, biodegradable, renewable and non-toxic biopolymer with multiple pharmaceutical applications, including stabilizing agent. Aims: To evaluate the physical stability of emulsified bases and hydrophilic gels containing chitosan or chitosan acetate as stabilizing agents. Methods: Stability of shelf-life formulations at room temperature and in refrigeration was evaluated over a period of 60 days and by thermal stress testing and centrifugal destabilization. The organoleptic characteristics, pH, conductivity and flow behavior were evaluated, the latter through the analysis of the rheograms, the determination of rheological parameters (consistency index, apparent viscosity, creep value and flow index, as well as their comparison statistics. The possible correlations between these parameters and the concentration of the biopolymers were also evaluated. Results: The bases elaborated with chitosan or its soluble derivative showed adequate physical stability during the study time. The effect of the storage temperature, as well as the type and concentration of the stabilizing agent used was evidenced. Emulsifier combinations provided less stability. A linear correlation between the rheological parameters and the biopolymer concentration was evidenced. Conclusions: Chitosan and chitosan acetate can be used as emulsifying agents in semi-solid and gelling bases in hydrophilic gels, due to the electrostatic stabilization and the viscosity they contribute to the system in relation to its concentration.

  19. Solute distribution and stability in emulsion-based delivery systems: an EPR study. (United States)

    Yucel, Umut; Elias, Ryan J; Coupland, John N


    Oil-in-water emulsions and related systems are often used to deliver hydrophobic solutes in foods, personal care products, and pharmaceuticals. Recent work has considered the use of crystalline lipid carrier particles (i.e., solid lipid nanoparticles, SLN) to control the availability of the solute; however, there is little direct evidence for the localization of small molecules in these systems. Alkanes (10 wt.% tetradecane or eicosane) containing the spin probe 4-phenyl-2,2,5,5-tetramethyl-3-imidazoline-1-oxyl (PTMIO, 200 ppm) were homogenized into sodium caseinate solution (1 wt.%) to produce fine or coarse droplets (0.2 μm or 1.3 μm, respectively) and cooled to 21.5 °C where eicosane is crystalline and tetradecane is liquid. Analysis of the resulting EPR spectra revealed populations of probe in two discrete environments (i.e., aqueous and lipid). PTMIO is largely hydrophobic with 77% and 70% present in the coarse and fine liquid lipid droplets (i.e., tetradecane droplets), respectively. In the solid droplets (i.e., eicosane), all of the probe was excluded from the droplets into the aqueous environment. In all cases, the mobility of the probe in both lipid and aqueous environments was affected by the droplet surface; thus, we hypothesize that the majority of the probe molecules are associated with the droplet interface. The PTMIO was reduced to an EPR-silent form by the addition of iron/ascorbate to the aqueous phase, and the apparent rate constant of the reaction was proportional to the fraction of the spin probe in the aqueous phase. Based on these findings, we propose that droplet crystallization excludes solute molecules from the droplet core to the aqueous environment where they interact with the droplet surface. Copyright © 2012 Elsevier Inc. All rights reserved.

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

    Ghelichi, Sakhi; Sørensen, Ann-Dorit Moltke; García-Moreno, Pedro J; Hajfathalian, Mona; Jacobsen, Charlotte


    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 2.4L for 30, 60, 90, and 120min to yield different degrees of hydrolysis (DH). All the hydrolysates showed in vitro antioxidant activity in terms of radical scavenging and chelating properties. CRPH-containing emulsions had significantly smaller droplets than control (pemulsions. It also prevented the loss of tocopherol and polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). CRPH retarded primary and secondary oxidation in emulsions as evidenced by peroxide values (PVs) and secondary volatile oxidation products, respectively. All the mentioned effects were compared among CRPHs with varying DH (7.6-10.2%). However, CRPH-containing emulsions had high levels of 2-methyl-1-butanol, 3-methyl-1-butanol, and 2-butanone after storage. Copyright © 2017 Elsevier Ltd. All rights reserved.



    Kempka, Aniela Pinto; Horvath, Francisco José; Fagundes, Pâmela; Prestes, Rosa Cristina


    The present study aimed to evaluate the surface properties of the plasma and hemoglobin in different values of pH and concentrations. The two samples showed similar profiles foaming capacity in the pH range tested (3, 5, 7, 8 and 11) but with different values ​​and distant from neutrality. The plasma showed the lower foaming capacity and foam stability for all pH values. The values of emulsion stability ​​were higher to the plasma in all pH, and all showed values ​​are equal statistically. Ob...

  2. Direct observation of giant Pickering emulsion and colloidosome droplet interaction and stability. (United States)

    Thompson, Kate L; Giakoumatos, Emma C; Ata, Seher; Webber, Grant B; Armes, Steven P; Wanless, Erica J


    The interactions of two 2-mm pendant oil droplets grown in the presence of an aqueous solution of poly(glycerol monomethacrylate)-stabilized polystyrene latex particles was observed using a high-speed video camera. The coalescence behavior was monitored as a function of oil type (n-dodecane versus sunflower oil) and particle size (135 versus 902 nm), as well as in the presence and absence of an oil-soluble cross-linker [tolylene 2,4-diisocyanate-terminated poly(propylene glycol)]. The damping coefficient of the coalescing n-dodecane droplets was found to increase in the presence of the latex, demonstrating particle adsorption. Coalescence times increased when the oil phase was changed from n-dodecane to sunflower oil, because of the much higher viscosity of the latter oil. In addition, increasing the adsorbed particle size from 135 to 902 nm led to longer coalescence times because of the greater distance separating the oil droplets. Coalescence times observed in the presence of the larger 902-nm particles indicated that two different modes of contact can occur prior to a coalescence event (bilayer or bridging monolayer of particles in the film). Addition of an oil-soluble surface-active cross-linker to the sunflower oil phase to react with the hydroxy groups of the particle stabilizer reduced the interfacial elasticity and ultimately prevented coalescence after cross-linking for 20 min at 25 °C. Such giant colloidosomes can remain in contact for several hours without undergoing coalescence, which demonstrates their high stability. Furthermore, coalescence is prevented even if the cross-linker is present in only one of the pendant droplets. Finally, evidence for cross-linker diffusion from one pendant droplet to another was indicated by a visible filament connecting the two droplets upon retraction.

  3. Stability and sensory assessment of emulsions containing propolis extract and/or tocopheryl acetate

    Directory of Open Access Journals (Sweden)

    Gisele Mara Silva Gonçalves


    Full Text Available The prevention of skin aging has been one of the main aims of cosmetic products. Propolis and tocopheryl acetate can be promising substances because of their antioxidant properties. In this study, propolis extract was obtained and associated with tocopheryl acetate in a cream formulation, which then underwent stability and sensory assessment. The formulation containing propolis extract and tocopheryl acetate proved to be stable in the preliminary stability study, demonstrating gradual darkening and slight pH decrease when subjected to 60ºC for 28 days, but showing stability on rheological study. In the sensory analysis, the formulation containing these two components was preferred by the product testers over the base cream and creams containing propolis extract or tocopheryl acetate alone. In conclusion, given the stability of the formulation and the preference of the product testers for this formulation, this association proved promising for use in cosmetic formulations.A prevenção do envelhecimento cutâneo tem sido um dos principais focos dos produtos dermocosméticos. A própolis contém substâncias com atividade antioxidante, bem como o acetato de tocoferila é conhecido por apresentar esta atividade. Porém, a própolis apresenta odor muito característico e intenso, que pode interferir no sensorial do produto. Assim, no presente trabalho, obteve-se o extrato de própolis, que foi associado ao acetato de tocoferila em uma formulação de uso tópico, que foi avaliada quanto à estabilidade e às características sensoriais. Conduziu-se um estudo de estabilidade, no qual as formulações contendo ambos os compostos apresentaram escurecimento gradual e ligeira queda no pH após 28 dias sob 60 °C, tendo sido estável no estudo reológico. Na análise sensorial, realizada com 28 provadores, a formulação contendo extrato de própolis em associação com acetato de tocoferila foi a preferida, quando comparada com o creme base e o creme

  4. Lactobionic acid as antioxidant and moisturizing active in alkyl polyglucoside-based topical emulsions: the colloidal structure, stability and efficacy evaluation. (United States)

    Tasic-Kostov, M; Pavlovic, D; Lukic, M; Jaksic, I; Arsic, I; Savic, S


    Cosmeceutical antioxidants may protect the skin against oxidative injury, involved in the pathogenesis of many skin disorders. However, an unsuitable topical delivery system with compromising safety profile can affect the efficacy of an antioxidant active. This study investigated the antioxidant potential of lactobionic acid (LA), a newer cosmeceutical active, per se (in solution) and incorporated into natural alkyl polyglucoside (APG) emulsifier-based system using 1,1-diphenyl-2-picrylhydrazyl free radical scavenging and lipid peroxidation inhibition assays. The α-tocopherol was used as a reference compound. The physical stability (using rheology, polarization microscopy, pH and conductivity measurements) of an Alkyl glucoside-based emulsion was evaluated with and without the active (LA); colloidal structure was assessed using polarization and transmission electron microscopy, rheology, thermal and texture analysis. Additionally, the safety profile and moisturizing potential were investigated using the methods of skin bioengineering. Good physical stability and applicative characteristics were obtained although LA strongly influenced the colloidal structure of the vehicle. LA per se and in APG-based emulsion showed satisfying antioxidant activity that promotes it as mild multifunctional cosmeceutical efficient in the treatment and prevention of the photoaged skin. Employed assays were shown as suitable for the antioxidant activity evaluation of LA in APG-based emulsions, but not for α-tocopherol in the same vehicle. © 2012 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

  5. Silica Nanoparticles for the Stabilization of W/O Emulsions at HTHP Conditions for Unconventional Reserves Drilling Operations

    National Research Council Canada - National Science Library

    Ramy Ghosn; François Mihelic; Jean-François Hochepied; Didier Dalmazzone


    A novel generation of drilling fluids based on the principle of Pickering emulsions was prepared in this work using three different types of commercial silica nanoparticles with various hydrophobicity and particle sizes...

  6. Innovative applications of food-related emulsions. (United States)

    Kiokias, S; Varzakas, T


    Research on oxidative stability of multiple emulsions is very scarce. Given that this is a relevant topic that must be ascertained before the successful application of multiple emulsions in foods (especially when a combination of highly unsaturated oils is used as a lipid phase), this review mainly focuses on various aspects of the multiple emulsions. Fat replacement in meat products using emulsions is critically discussed along with innovative applications of natural antioxidants in food-based emulsions and multiple emulsions based on bioactive compounds/encapsulation as well as confectionery products.

  7. PERAN MISEL SURFAKTAN TERHADAP PARTISI ANTIOKSIDAN DAN STABILITAS OKSIDATIF EMULSI MINYAK DALAM AIR [The Role of Surfactant Micelles on the Partitioning of Antioxidant and the Oxidative Stability of Oil-in- Water Emulsion

    Directory of Open Access Journals (Sweden)

    Posman Sibuea1


    Full Text Available Lipid oxidation system in which the fat is dispersed as emulsion droplets is stiil not well understood, although a large number of food exist partially or entirely in the form of emulsions. Therefore, this study was intended to examine how surfactant micelles influence the partitioning of antioxidants and hydroperoxides and how it alter the oxidative stability of oil-in-water emulsion. To determine the ability of surfactant micelles upon the partitioning of antioxidant in oil-in-water emulsion, this type of emulsion, containing quercetin at 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyethylene 100 stearyl ether (Brij 700 or polyoxyethylene sorbitan monolaurate (Tween 20 with acetate or phosphate buffer (pH 3.0 or 7.0. Structurally Brij 700 has 5 times longer polyoxyethylene groups than Tween 20. After preparation of the emulsion, surfactant micelles (0 – 2% were incorporated into the continuous phase to give a final lipid concentration of 5%. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, decreased with increasing quercetin concentrations. At pH 3, the peroxide value was higher than that at pH 7. Brij 700 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to the emulsions stabilized by Tween 20. The result showed that solubilization of quercetin into the aqueous phase by Brij or Tween micelles did not alter the oxidative stability of palm oil-in-water emulsion, suggesting that surfactant micelle influenced the oxidation rate by mechanism other than antioxidant solubilization.

  8. 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


    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.

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

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


    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.

  10. 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


    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

  11. Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study. (United States)

    Tan, Huan; Zhao, Lifeng; Tian, Sisi; Wen, Hui; Gou, Xiaojun; Ngai, To


    The potential application of Pickering high-internal phase emulsions (HIPEs) in the food and pharmaceutical industries has yet to be fully developed. Herein, we synthesized fairly monodisperse, nontoxic, autofluorescent gelatin particles for use as sole stabilizers for fabricating oil-in-water (O/W) HIPEs in an effort to improve the protection and bioaccessibility of entrapped β-carotene. Our results showed that the concentration of gelatin particles determined the formation, microstructure, droplet size distribution, and digestion profile of the HIPEs. For storage stability, the retention of β-carotene in HIPEs was significantly higher than in dispersion in bulk oil, even after storage for 27 days. In addition, in vitro digestion experiments indicated that the bioaccessibility of β-carotene was improved 5-fold in HIPEs. This study will help establish a correlation between the physicochemical properties of gelatin particle-stabilized HIPEs with their applications in the oral delivery of bioactive nutraceuticals.

  12. A soluble star-shaped silsesquioxane-cored polymer-towards novel stabilization of pH-dependent high internal phase emulsions. (United States)

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


    A well-defined pH-responsive star-shaped polymer containing poly(N,N-dimethylaminoethyl methacrylate) (PDMA) arms and a cage-like methacryloxypropyl silsesquioxane (CMSQ-T10) 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.

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

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


    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.

  14. Stability studies of cosmetic emulsions prepared from natural products such as wine, grape seed oil and mastic resin

    NARCIS (Netherlands)

    Glampedaki, P.; Dutschk, Victoria


    An attempt was made in this study to use diluted wine as the aqueous phase and grapeseed oil as the oil phase for the preparation of oil-in-water cosmetic emulsions. Two monovarietal wines of Hellenic origin were used in this study; a red one from Sangiovese grapes and a white one from Muscat of

  15. Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions. (United States)

    Zhang, Xin; Xiong, Youling L; Chen, Jie; Zhou, Lirong


    Previously developed radical-scavenging pea protein hydrolysates (PPHs) prepared with Flavourzyme (Fla-PPH) and Protamex (Pro-PPH) were used as cosurfactants with Tween 20 to produce soybean oil-in-water (O/W) emulsions, and the suppression of lipid oxidation was investigated. Both PPHs significantly retarded oxidation (P activity when coupled with PPHs.

  16. The stability of emulsions

    NARCIS (Netherlands)

    Woods, Donald R.

    Recent work on the film thinning behavior during the coalescence of oil drops in water is summarized. In the experimental work, color movies were taken of the light interference patterns produced by the thin film of water trapped between the rising drop and the bulk oil phase. The drops were

  17. Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions

    NARCIS (Netherlands)

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


    Oil-in-water emulsions (10% w/w n-tetradecane) were prepared at pH = 5.7 by using, as surface active agents, electrostatically formed complexes of sodium stearoyl lactylate (SSL) at a concentration of 0.4% (w/w) and chitosan (CH) in a concentration range between 0 and 0.48% w/w. The use of complexes


    African Journals Online (AJOL)


    Several researchers have found it difficult to achieve oil in-water (O/W) emulsion stability status. In an effort to minimize the viscosity, heavy crude needs modification. The morphology and stability of oil-in-water emulsions were studied as a function of aqueous phase salinity. In reducing the viscosity of the heavy-oil, brine.

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

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


    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.

  20. Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid. (United States)

    Almajano, M P; Carbó, R; Delgado, M E; Gordon, M H


    Antioxidant properties in food are dependent on various parameters. These include the pH value and interactions with food components, including proteins or metal ions. Food components affect antioxidant stability and also influence the properties of microorganisms and their viability. This paper describes an investigation of the effect of pH on the antioxidant and antibacterial properties of caffeic acid in different media. The pH values studied, using an oil-in-water emulsion as model system, were 3, 5 (with and without phosphate buffer), and 9. Effects of mixtures of caffeic acid, bovine serum albumin (BSA), and Fe (III) on oxidative deterioration in the emulsion samples were studied. The results show that the antioxidant activity of caffeic acid was increased by the presence of BSA. This effect was pH dependent and was affected by the presence of iron ions. Antibacterial properties were also pH dependent. The minimum concentration of caffeic acid required to inhibit some microorganisms in the pH range of 5 to 7 was determined. A concentration of 0.4% (w/w) caffeic acid was enough to inhibit the growth of some of the studied microorganisms in the pH range of 5 to 7. However, near-neutral pH concentrations higher than 0.4% were needed to inhibit some microorganisms, including Listeria monocytogenes, E. coli, and Staphylococcus aureus, in the medium.

  1. Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface

    DEFF Research Database (Denmark)

    Sørensen, Ann-Dorit M.; Baron, Caroline P.; Let, Mette B.


    Fish oil was incorporated into milk under different homogenization temperatures (50 and 72 °C) and pressures (5, 15, and 22.5 MPa). Subsequently, the oxidative stability of the milk and changes in the protein composition of the milk fat globule membrane (MFGM) were examined. Results showed...... casein seemed to be present at the oil−water interface with increasing pressure. Overall, the results indicated that a combination of more β-lactoglobulin and less casein at the oil−water interface gave the most stable emulsions with respect to lipid oxidation....... that high pressure and high temperature (72 °C and 22.5 MPa) resulted in less lipid oxidation, whereas low pressure and low temperature (50 °C and 5 MPa) resulted in faster lipid oxidation. Analysis of protein oxidation indicated that especially casein was prone to oxidation. The level of free thiol groups...

  2. Effect of α-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions. (United States)

    Hernández Sánchez, Maria Del Rayo; Cuvelier, Marie-Elisabeth; Turchiuli, Christelle


    Lipophilic compounds such as polyunsaturated fatty acids (PUFAs) and antioxidants can be encapsulated by spray drying in order to protect and prolong their functionalities and get new handling properties. The aim of this work was to study the effect of both the spray drying stage and storage (60°C - 50% RH) on the oxidation of lipophilic compounds encapsulated in spray dried oil-in-water emulsions (10% w/w oil in dry matter) using maltodextrin as matrix and Tween® 20 as emulsifier. Emulsions were prepared with oil containing or not containing α-tocopherol (482ppm in oil) in order to also demonstrate the influence of the antioxidant. Results showed that there is a beginning of oxidation during spray drying, evidenced by a slight increase of markers of rancidity, i.e. conjugated dienes and volatile organic compounds. During storage, the oxidative degradation of PUFAs and α-tocopherol started quickly under the conditions of aging. This was shown to be due to the negative effect of the process and to the porosity of the solid matrix to oxygen, associated with the hollow structure of the particles. An inhibitory action of maltodextrin on α-tocopherol was also hypothesized, but it has to be confirmed. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation. (United States)

    Nourbehesht, Newsha; Shekarchizadeh, Hajar; Soltanizadeh, Nafiseh


    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.

  4. 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 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...... antioxidants will result in increased shelf life and thereby increased quality of the food products. Besides tocopherols, Canola oil contains different compounds with antioxidative properties. These compounds are Sinapic acid, Sinapine and Canolol; all belonging to the group of phenolic compounds. However...

  5. Filtration of submicrometer particles by pelagic tunicates. (United States)

    Sutherland, Kelly R; Madin, Laurence P; Stocker, Roman


    Salps are common in oceanic waters and have higher per-individual filtration rates than any other zooplankton filter feeder. Although salps are centimeters in length, feeding via particle capture occurs on a fine, mucous mesh (fiber diameter d approximately 0.1 microm) at low velocity (U = 1.6 +/- 0.6 cmxs(-1), mean +/- SD) and is thus a low Reynolds-number (Re approximately 10(-3)) process. In contrast to the current view that particle encounter is dictated by simple sieving of particles larger than the mesh spacing, a low-Re mathematical model of encounter rates by the salp feeding apparatus for realistic oceanic particle-size distributions shows that submicron particles, due to their higher abundances, are encountered at higher rates (particles per time) than larger particles. Data from feeding experiments with 0.5-, 1-, and 3-microm diameter polystyrene spheres corroborate these findings. Although particles larger than 1 microm (e.g., flagellates, small diatoms) represent a larger carbon pool, smaller particles in the 0.1- to 1-microm range (e.g., bacteria, Prochlorococcus) may be more quickly digestible because they present more surface area, and we find that particles smaller than the mesh size (1.4 microm) can fully satisfy salp energetic needs. Furthermore, by packaging submicrometer particles into rapidly sinking fecal pellets, pelagic tunicates can substantially change particle-size spectra and increase downward fluxes in the ocean.

  6. Destabilization of Emulsions in Porous Media


    Moen, Ann Kathrin


    Oil and water can form emulsions with different stability conditions while flowing through the porous systems in an oil reservoir. The stability of different oil-in-water (o/w), water-in-oil (w/o), and oil-in-water-in-oil (o/w/o) emulsion systems during filtration through porous media were studied in this project. Emulsions were stabilized using different surface active components, such as surfactants, particles, and natural indigenous crude oil components. The influence of surface active...

  7. 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 ...

  8. Influence of emulsion interfacial membrane characteristics on Ostwald ripening in a model emulsion. (United States)

    Han, Sung Won; Song, Ha Youn; Moon, Tae Wha; Choi, Seung Jun


    Ostwald ripening is a major destabilization mechanism for emulsions containing flavor oils with relatively high water solubilities. Emulsions with different oil phase compositions were prepared that were stabilized by polyoxyethylene alkyl ether-type emulsifiers with differently sized hydrophilic and hydrophobic groups. Emulsions prepared using only orange oil were highly unstable to Ostwlad ripening during storage. When emulsifier concentration was increased, Ostawald ripening in emulsions containing emulsifiers with small hydrophilic groups was inhibited, while size increment of droplets in emulsions containing emulsifiers with large hydrophilic groups was not. Droplet enlargement was effectively inhibited by incorporating corn oil into the oil phase prior to homogenization. However, the concentration of corn oil required to inhibit Ostwald ripening varied depending on the structural characteristics and concentrations of the emulsifiers present. These results could have important implications for the selection of emulsifiers to improve the physical stability of orange oil emulsions for use in the food and beverage industries. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Emulsions on demand using microsturctured devices (United States)

    Mahe, Christian; Tranchant, Jean Francois; Tromeur, Melanie; Schwesinger, Norbert


    Emulsions are very common in the field of cosmetics. Unfortunately, most emulsions contain ineffective substances to increase the stability of the products for a long time. These stabilizers can cause some severe healthy problems in several cases. One possible solution is the production of emulsions on demand to prevent the use of stabilizers. Stable emulsion can be achieved if the diameters of the droplets of one solution surrounded by a second solution are smaller than 1μm. Microstructured devices are suited in principle to generate such droplet distributions. Basic task of the development was a micro emulsifier that can be integrated into cosmetic flacons and that can deliver emulsions on demand by pressing a human fingertip onto a part of the flacon. Standardized cosmetic flacons have been used as basic devices. They consist of two separate glass bottles for two different liquid phases and two mechanical pumps integrated in a multifunctional cap. Regarding the viscosity ranges of the two liquids different microemulsifier structures have been developed. External dimensions and connections of the device have been chosen in a way that allows an integration of the devices into the cap. The second design conists of several streaming paths in parallel that allow a reduction of the pressure drop. Furthermore, it consists of three structured silicon chips bonded together. Emulsions with a stability of about 15-30 min have been achieved without any stabilizers. External forces of less than 10N were sufficient to generate emulsions on demand.

  10. Suppression of Ostwald ripening in active emulsions. (United States)

    Zwicker, David; Hyman, Anthony A; Jülicher, Frank


    Emulsions consisting of droplets immersed in a fluid are typically unstable since they coarsen over time. One important coarsening process is Ostwald ripening, which is driven by the surface tension of the droplets. Stability of emulsions is relevant not only in complex fluids but also in biological cells, which contain liquidlike compartments, e.g., germ granules, Cajal bodies, and centrosomes. Such cellular systems are driven away from equilibrium, e.g., by chemical reactions, and thus can be called active emulsions. In this paper, we study such active emulsions by developing a coarse-grained description of the droplet dynamics, which we analyze for two different chemical reaction schemes. We first consider the simple case of first-order reactions, which leads to stable, monodisperse emulsions in which Ostwald ripening is suppressed within a range of chemical reaction rates. We then consider autocatalytic droplets, which catalyze the production of their own droplet material. Spontaneous nucleation of autocatalytic droplets is strongly suppressed and their emulsions are typically unstable. We show that autocatalytic droplets can be nucleated reliably and their emulsions stabilized by the help of chemically active cores, which catalyze the production of droplet material. In summary, different reaction schemes and catalytic cores can be used to stabilize emulsions and to control their properties.

  11. Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH

    DEFF Research Database (Denmark)

    Horn, Anna Frisenfeldt; Wulff, Tune; Nielsen, Nina Skall


    -lactoglobulin protected more effectively against oxidation during emulsion production, whereas the emulsions with the highest concentration of α-lactalbumin were most stable to oxidation during storage. These differences were explained by differences in the pressure and adsorption induced unfolding of the individual...

  12. Submicrometer grating light bar for a color-separation backlight. (United States)

    Liu, Chun-Wei; Lee, Chi-Hung; Yang, Tzu-Chun; Ting, Chia-Jen; Lin, Tsung-Hsin; Lin, Shih-Chieh


    A light bar patterned using a submicrometer grating was designed to replace conventional dye color filters for color liquid crystal displays. The light bar generates color rays by transmitting them from side-lit color light-emitting diodes through the submicrometer grating. These angular color rays are then redirected by a V-grooved light guide, and then converged by a lens array and mapped to corresponding subpixel positions to efficiently display color images. The results show that 106% of the National Television System Committee (NTSC) color space in a blue-green-red-green (B-G-R-G) repeating pattern display pixel layout can be achieved.

  13. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization. (United States)

    Pintado, T; Ruiz-Capillas, C; Jiménez-Colmenero, F; Carmona, P; Herrero, A M


    This paper reports on the development of olive oil-in-water emulsion gels containing chia (Salvia hispanica L.) (flour or seed) and cold gelling agents (transglutaminase, alginate or gelatin). The technological and structural characteristics of these emulsion gels were evaluated. Both structural and technological changes in emulsion gels resulting from chilled storage were also determined. The color and texture of emulsion gels depend on both the cold gelling agents used and chilled storage. Lipid oxidation increased (p oil lipid chain related to lipid interactions and droplet size in the emulsion gels could be decisive in determining their textural properties. The half-bandwidth of 2923 cm(-1) band and area of 3220 cm(-1) band did not show significant differences during chilled storage. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. 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


    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

  15. Adsorption of bituminous components at oil/water interfaces investigated by quartz crystal microbalance: implications to the stability of water-in-oil emulsions. (United States)

    Goual, Lamia; Horváth-Szabó, Géza; Masliyah, Jacob H; Xu, Zhenghe


    Silica-gel-coated QCM crystals oscillating in a thickness shear mode are used to measure adsorption of bituminous components in water-saturated heptol (1/1 vol ratio of a heptane/toluene mixture) at the oil/water interface. In addition to the viscoelasticity of the adsorbed film, the effects of the bulk liquid density and viscosity as well as the liquid trapped in interfacial cavities are taken into account for the calculation of adsorbed mass. Asphaltenes in heptol adsorb continuously at the oil/water interface, while resins (the surface-active species in maltenes) show adsorption saturation in the same solvent. For Athabasca bitumen in heptol, two adsorption regimes are observed depending on concentration. At low concentrations, a slow, non-steady-state, and irreversible adsorption takes place. At high concentrations, a steady-state adsorption with limited reversibility results in a quick adsorption saturation. The threshold concentration between these adsorption regimes is 1.5 wt % and 8 wt % for oil/water and oil/gold interfaces, respectively. The threshold concentration, the total adsorbed amount, and the flux of non-steady-state adsorption depend on the resin-to-asphaltene ratio. The threshold concentration is related to the earlier reported critical bitumen concentration characterizing the rigid-to-flexible transition of the interfacial film. We propose a new mechanism based on the change of the effective resin-to-asphaltene ratio with dilution to explain both the adsorption behavior and emulsion stability.

  16. Sub-Micrometer Magnetic Nanocomposites: Insights into the Effect of Magnetic Nanoparticles Interactions on the Optimization of SAR and MRI Performance. (United States)

    Grillo, Renato; Gallo, Juan; Stroppa, Daniel G; Carbó-Argibay, Enrique; Lima, Renata; Fraceto, Leonardo F; Bañobre-López, Manuel


    There is increasing interest in the development of new magnetic polymeric carriers for biomedical applications such as trigger-controlled drug release, magnetic hyperthermia (MH) for the treatment of cancer, and as contrast agents in magnetic resonance imaging (MRI). This work describes the synthesis of sub-micrometer and magnetic polymer nanocomposite capsules (MPNCs) by combining in one single platform the biodegradable polymer poly-ε-caprolactone (PCL) and different concentrations of ∼8 nm oleic acid (OA)-functionalized magnetite nanoparticles (Fe3O4@OA), employing the oil-in-water emulsion/solvent evaporation method. The MPNCs showed a significant increase in particle size from ∼400 to ∼800 nm as the magnetic loading in the organic-inorganic hybrids increases from 1.0% to 10%. The MPNCs presented high incorporation efficiency of Fe3O4@OA nanoparticles, good colloidal stability, and super-paramagnetic properties. Interestingly, electron microscopy results showed that the Fe3O4@OA nanoparticles were preferentially located at the surface of the capsules. Evaluation of the magnetic properties showed that the saturation magnetization and the blocking temperature of the MPNCs samples increased as a function of the Fe3O4@OA loading. All the MPNCs exhibited heating when subjected to MH, and showed good specific absorption rates. Use of the formulations decreased the longitudinal (T1) and transverse (T2) relaxation times of water protons' nuclei, with excellent transverse relaxivity (r2) values, especially in the case of the formulation with lowest Fe3O4@OA loading. Furthermore, the MPNCs-cell interaction was studied, and MPNCs showed lower cellular toxicity to normal cells compared to cancer cells. These findings help in understanding the relationships between magnetic nanoparticles and polymeric capsules, opening perspectives for their potential clinical uses as simultaneous heating sources and imaging probes in MH and MRI, respectively.

  17. Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds. (United States)

    Comunian, Talita A; Ravanfar, Raheleh; de Castro, Inar Alves; Dando, Robin; Favaro-Trindade, Carmen S; Abbaspourrad, Alireza


    Echium oil is rich in omega-3 fatty acids, which are important because of their benefits to human health; it is, however, unstable. The objective of this work was the coencapsulation of echium oil and quercetin or sinapic acid by microfluidic and ionic gelation techniques. The treatments were analyzed utilizing optical and scanning electron microscopy, encapsulation yield, particle size, thermogravimetry, Fourier transform infrared spectroscopy, stability under stress conditions, and oil oxidative/phenolic compound stability for 30days at 40°C. High encapsulation yield values were obtained (91-97% and 77-90% for the phenolic compounds and oil) and the encapsulated oil was almost seven times more stable than the non-encapsulated oil (0.34 vs 2.42mgMDA/kg oil for encapsulated and non-encapsulated oil, respectively). Encapsulation was shown to promote oxidative stability, allowing new vehicles for the application of these compounds in food without the use of solvents and high temperature. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Use of olive oil-in-water gelled emulsions in model turkey breast emulsions (United States)

    Serdaroğlu, M.; Öztürk, B.


    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.

  19. Food enrichment with marine phospholipid emulsions

    DEFF Research Database (Denmark)

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

    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...... to the interaction between lipid oxidation products with amine group either from phosphatidylethanolamine or residues of amino acids/proteins in marine PL. The study on enrichment of yoghurt with marine PL showed that the oxidative stability and sensory acceptability was highly dependent on the quality...... 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...

  20. Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study


    Irina Masalova; Karina Kovalchuk


    Highly concentrated emulsions are used in a variety of applications, including the cosmetics, food and liquid explosives industries. The stability of these highly concentrated water-in-oil emulsions was studied by differential scanning calorimetry. Crystallisation of the emulsions was initiated by exposing the emulsions to a low temperature. The effects of surfactant type, electrolyte concentration and electrolyte composition in the aqueous phase on emulsion crystallisation temperature were s...

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

    Directory of Open Access Journals (Sweden)

    Xiao Li-guang


    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.

  2. Emulsion stability and properties of fish gelatin-based films as affected by palm oil and surfactants. (United States)

    Nilsuwan, Krisana; Benjakul, Soottawat; Prodpran, Thummanoon


    Gelatin films exhibit the poor water vapour barrier properties. The use of palm oil, which is abundant and available in Thailand, can be a means to lower water vapour migration. To disperse oil in film-forming dispersion (FFD), a surfactant along with appropriate homogenization is required. The study aimed to investigate the influence of palm oil level and surfactants in the absence or presence of glycerol on characteristics of FFD and resulting gelatin films. Similar oil droplet sizes, both d32 and d43 values, of FFD containing soy lecithin were observed, regardless of palm oil level used (P > 0.05). FFD with Tween-20 had larger droplet size as the levels of oil increased (P palm oil level increased (P 0.05). FFD containing 500 or 750 g kg(-1) palm oil using soy lecithin as a surfactant in the presence of 300 g kg(-1) glycerol had the enhanced homogeneity and stability of oil droplets. The resulting gelatin film had the improved water vapour barrier properties. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

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

    NARCIS (Netherlands)

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


    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

  4. Characterization of Water in Diesel Emulsion

    Directory of Open Access Journals (Sweden)

    Abdul Karim Z. A.


    Full Text Available Water in diesel emulsion, as an option fuel, has potential to simultaneously reduce the formation of both nitrogen oxides and particulate matters in diesel engine. However, the capability of this fuel strongly dependent on the type of emulsion, stability of the emulsified fuel and the physio-chemical properties. In this study, water in diesel emulsion fuels of 5%, 10%, 20%, water by volume was prepared by a mechanical homogenizer. Physical and chemical properties of the emulsion were examined as these properties could influence the spray characteristics of the emulsions which significantly affect the ignition delay and flame propagation. Density and viscosity was found to be higher for all of the water in diesel emulsion than pure diesel at all measured temperatures whereas the carbon contents for water in diesel emulsion with 10% and 20% water were low. Droplet size of the emulsion was found to be less than 2μm. The actual water content in the emulsified fuel was found to be lesser than the mixed amount.

  5. Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method. (United States)

    Teo, Anges; Lee, Sung Je; Goh, Kelvin K T; Wolber, Frances M


    The particle size and lutein encapsulation efficiency of nanoemulsions prepared by emulsification and solvent evaporation method were 68.8±0.3nm and 80.7±0.8%, respectively, whereas they were 147.3±0.6nm and 86.3±0.3% for conventional emulsions. All the emulsions had no change in their particle size during storage (28days at 5, 20 and 40°C) but their lutein content and emulsion colour decreased, especially at 40°C. The lutein emulsions were analysed using MTT assay on the gut enterocyte cell line Caco-2 and they showed no toxicity as the cell viability was more than 80% at 10times or higher dilution after 24h of incubation. However, there was a higher cellular uptake of lutein by Caco-2 cells in nanoemulsions (872.9±88.3pmol/mgprotein) than conventional emulsions (329.5±214.6pmol/mgprotein). The results of this study indicated that nanoemulsions can be used as a delivery system to improve the cellular uptake of lutein. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. 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

    Directory of Open Access Journals (Sweden)

    Dalmazzone C.


    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

  7. Alkyl polyglucoside-stabilized emulsion as a prospective vehicle for Usnea barbata CO2-supercritical extract: Assessing stability, safety and efficiency of a topical formulation

    Directory of Open Access Journals (Sweden)

    Žugić Ana R.


    Full Text Available Antimicrobial activity of Usnea barbata especially against bacteria involved in pathogenesis of various skin conditions has been well documented in literature. Nevertheless, there are no papers dealing with formulation of its isolates into topical preparations for treatment of skin infections. In present study, alkyl polyglucoside (APG - based vehicle was developed as carrier of U. barbata CO2-supercritical extract (U-SE that demonstrated the best antimicrobial potential in preliminary screening. For comparison, chosen extract in the same concentration and using the same procedure was incorporated into a pharmacopoeial vehicle. Comparative evaluation of physicochemical stability, efficiency and safety proved APG-based vehicle to possess certain preferential features as carrier of U-SE compared to the reference one, composing a topical formulation with potential clinical relevance in treatment of skin infections. [Projekat Ministarstva nauke Republike Srbije, br. III45017 i br. TR34031

  8. Characterization of fluorocarbon-in-water emulsions with added triglyceride. (United States)

    Weers, Jeffry G; Arlauskas, Rebecca A; Tarara, Thomas E; Pelura, Timothy J


    Fluorocarbon-in-water emulsions are being explored clinically as synthetic oxygen carriers in general surgery. Stabilizing fluorocarbon emulsions against coarsening is critical in maintaining the biocompatibility of the formulation following intravenous administration. It has been purported that the addition of a small percentage of long-chain triglyceride results in stabilization of fluorocarbon emulsions via formation of a three-phase emulsion. In a three-phase emulsion, the triglyceride forms a layer around the dispersed fluorocarbon, thereby improving the adhesion of the phospholipid surfactant to the dispersed phase. In the present study, we examined the effect of triglyceride addition on the physicochemical characteristics of the resulting complex dispersion. In particular, we examined the particle composition and stability of the dispersed particles using a method which first fractionates (classifies) the different particles prior to sizing (i.e., sedimentation field-flow fractionation). It was determined that the addition of a long-chain triglyceride (soybean oil) results in oil demixing and two distinct populations of emulsion droplets. The presence of the two types of emulsion droplets is not observed via light scattering techniques, since the triglyceride droplets dominate the scattering due to a large difference in the refractive index between the particles and the medium as compared to fluorocarbon droplets. The growth of the fractionated fluorocarbon emulsion droplets was followed over time, and it was found that there was no difference in growth rates with and without added triglyceride. In contrast, addition of medium-chain-triglyceride (MCT) oils results in a single population of emulsion droplets (i.e., a three-phase emulsion). These emulsions are not stable to droplet coalescence, however, as significant penetration of MCT into the phospholipid lipid interfacial layer results in a negative increment in the monolayer spontaneous curvature, thereby

  9. Adsorption of polyvinylalcohol on paraffin-water interfaces and the properties of paraffin-in-water emulsions stabilized by polyvinylalcohol : an experimental study

    NARCIS (Netherlands)

    Lankveld, J.M.G.


    The adsorption of polyvinylalcohol (PVA) on the paraffin-water interface has been studied by interfacial tension measurements and by direct measurement of the adsorption with emulsions. The aim of the study was to provide more insight into the factors which influence the adsorption of polymers

  10. A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms (United States)

    The interfacial rheology of polysaccharide adsorption layers of corn fiber gum (CFG), octenyl succinate anhydride-modified starch (OSA-s), gum arabic (GA) and soybean soluble polysaccharides (SSPS) at the oil/water interface and their emulsifying properties in oil-in-water (O/W) emulsions were compa...

  11. Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions. (United States)

    Soukoulis, Christos; Tsevdou, Maria; Andre, Christelle M; Cambier, Sébastien; Yonekura, Lina; Taoukis, Petros S; Hoffmann, Lucien


    In the present paper, ionotropically structured κ-carrageenan based oil-in-gel (o/g) emulsions were tested as potential carrier systems for the delivery of β-carotene. In situ ionic gelation was induced by Na + , K + or Ca 2+ added at the level of 0.2-0.6% (w/w). All o/g emulsions exerted a true gel like behaviour with storage modulus (G') being reduced according to the order: K + >Ca 2+ >Na + . Ionic gelation induced a moderate increase in the microscopically assessed lipid droplets radii. O/g emulsions containing monovalent ions exerted the highest β-carotene retention throughout isothermal storage particularly at high (37 and 55°C) temperatures. Notwithstanding, increasing ionic strength resulted in acceleration of β-carotene degradation rates for all cation species. β-Carotene bioaccessibility was significantly lower in Ca 2+ o/g emulsions due to the formation of complexes between the biopolymer matrix containing β-carotene and bile salts. A good correlation between β-carotene bioaccessibility, physical and colloidal aspects of the micellar digesta fractions was observed. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Non-coalescence of oppositely charged droplets in pH-sensitive emulsions (United States)

    Liu, Tingting; Seiffert, Sebastian; Thiele, Julian; Abate, Adam R.; Weitz, David A.; Richtering, Walter


    Like charges stabilize emulsions, whereas opposite charges break emulsions. This is the fundamental principle for many industrial and practical processes. Using micrometer-sized pH-sensitive polymeric hydrogel particles as emulsion stabilizers, we prepare emulsions that consist of oppositely charged droplets, which do not coalesce. We observe noncoalescence of oppositely charged droplets in bulk emulsification as well as in microfluidic devices, where oppositely charged droplets are forced to collide within channel junctions. The results demonstrate that electrostatic interactions between droplets do not determine their stability and reveal the unique pH-dependent properties of emulsions stabilized by soft microgel particles. The noncoalescence can be switched to coalescence by neutralizing the microgels, and the emulsion can be broken on demand. This unusual feature of the microgel-stabilized emulsions offers fascinating opportunities for future applications of these systems. PMID:22203968

  13. Squalene and squalane emulsions as adjuvants. (United States)

    Allison, A C


    Microfluidized squalene or squalane emulsions are efficient adjuvants, eliciting both humoral and cellular immune responses. Microfluidization stabilizes the emulsions and allows sterilization by terminal filtration. The emulsions are stable for years at ambient temperature and can be frozen. Antigens are added after emulsification so that conformational epitopes are not lost by denaturation and to facilitate manufacture. A Pluronic block copolymer can be added to the squalane or squalene emulsion. Soluble antigens administered in such emulsions generate cytotoxic T lymphocytes able to lyse target cells expressing the antigen in a genetically restricted fashion. Optionally a relatively nontoxic analog of muramyl dipeptide (MDP) or another immunomodulator can be added; however, the dose of MDP must be restricted to avoid systemic side effects in humans. Squalene or squalane emulsions without copolymers or MDP have very little toxicity and elicit potent antibody responses to several antigens in nonhuman primates. They could be used to improve a wide range of vaccines. Squalene or squalane emulsions have been administered in human cancer vaccines, with mild side effects and evidence of efficacy, in terms of both immune responses and antitumor activity. Copyright 1999 Academic Press.

  14. The structure of omega3 food emulsions

    DEFF Research Database (Denmark)

    Jensen, Louise Helene Søgaard; Loussert, C.; Horn, Anna Frisenfeldt

    and add product value. Omega-3 PUFAs are rich in double bonds in their fatty acid chains and this attribute renders them highly susceptible to lipid oxidation. Omega-3 PUFAs can be added to food products as neat oil or as a delivery system such as oil-in-water emulsions. In this last configuration...... with the prooxidants in the water phase. Hence the structure, thickness and composition of the interface layer is expected to have a great impact on the oxidative stability of the emulsion. These layers are consisting of food grade emulsifiers such as milk phospholipids, casein and whey protein and are estimated......-in-water emulsions. Concerning chemical fixation, we adapted conventional protocols for preserving the emulsions, by developing agar pockets for encapsulation or embedding in capillary tubes (figure 1). Indeed to use chemical fixation with these samples is challenging because we need to minimize alterations...

  15. Pickering emulsions for food applications: background, trends, and challenges. (United States)

    Berton-Carabin, Claire C; Schroën, Karin


    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 fundamentally different as compared to conventional emulsifiers, which can be an asset in terms of emulsion stability. Even though most of the research on Pickering emulsions has been conducted on model systems, with inorganic solid particles, recent progress has been made on the utilization of food-grade or food-compatible organic particles for this purpose. This review reports the latest advances in that respect, including technical challenges, and discusses the potential benefits and drawbacks of using Pickering emulsions for food applications, as an alternative to conventional emulsifier-based systems.

  16. Surfactant-enhanced cellulose nanocrystal Pickering emulsions. (United States)

    Hu, Zhen; Ballinger, Sarah; Pelton, Robert; Cranston, Emily D


    The effect of surfactants on the properties of Pickering emulsions stabilized by cellulose nanocrystals (CNCs) was investigated. Electrophoretic mobility, interfacial tension, confocal microscopy and three-phase contact angle measurements were used to elucidate the interactions between anionic CNCs and cationic alkyl ammonium surfactants didecyldimethylammonium bromide (DMAB) and cetyltrimethylammonium bromide (CTAB). Both surfactants were found to adsorb onto CNCs with concentration-dependent morphology. At low concentrations, individual surfactant molecules adsorbed with alkyl tails pointing outward leading to hydrophobic CNCs. At higher concentrations, above the surfactant's apparent critical micelle concentration, surfactant aggregate morphologies on CNCs were inferred and the hydrophobicity of CNCs decreased. DMAB, which has two alkyl tails, rendered the CNCs more hydrophobic than CTAB which has only a single alkyl tail, at all surfactant concentrations. The change in CNC wettability from surfactant adsorption was directly linked to emulsion properties; adding surfactant increased the emulsion stability, decreased the droplet size, and controlled the internal phase of CNC Pickering emulsions. More specifically, a double transitional phase inversion, from oil-in-water to water-in-oil and back to oil-in-water, was observed for emulsions with CNCs and increasing amounts of DMAB (the more hydrophobic surfactant). With CNCs and CTAB, no phase inversion was induced. This work represents the first report of CNC Pickering emulsions with surfactants as well as the first CNC Pickering emulsions that can be phase inverted. The ability to surface modify CNCs in situ and tailor emulsions by adding surfactants may extend the potential of CNCs to new liquid formulations and extruded/spray-dried materials. Copyright © 2014 Elsevier Inc. All rights reserved.

  17. Experimenting with a new emulsifying agent (tahini) in mineral oil emulsion. (United States)

    Al-Achi, A; Greenwood, R; Akin-Isijola, A


    The use of tahini, a sesame paste, as an emulsifying agent was the subject of this investigation. Mineral oil emulsion, USP was used as an emulsion model. Tahini partially or completely replaced acacia in the oficial emulsion. The rate of creaming (expressed as percent) and the viscosity of the resulting emulsions were measured. Also, emulsions were prepared containing tahini only. The results show that tahini-prepared emulsions had lower creaming rates and viscosity after one month of storage at room temperature. Thus, a better physical stability was achieved when tahini was used as and emulsifying agent.

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


    Mojtaba Shojaei Baghini; Amiruddin Ismail


    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 condi...

  19. Tuning Amphiphilicity of Particles for Controllable Pickering Emulsion (United States)

    Wang, Zhen; Wang, Yapei


    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. PMID:28774029

  20. Interplay between Colloids and Interfaces : Emulsions, Foams and Microtubes

    NARCIS (Netherlands)

    de Folter, J.W.J.


    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

  1. Magnetic nanoparticles-induced anisotropic shrinkage of polymer emulsion droplets

    NARCIS (Netherlands)

    Liu, B; de Folter, J.W.J.; Möhwald, H.


    We here report magnetic nanoparticles (NPs)-induced buckling instability and anisotropic shrinkage behavior of polymer emulsion droplets. The oil-in-water emulsion is stabilized by the surfactant, and NPs are dispersed into the oil phase. The surface ligands (oleic acid and oleylamine) number of the

  2. Aqueous polymer emulsions by chemical modifications of thermosetting alternating polyketones

    NARCIS (Netherlands)

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


    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

  3. Synthetic Polymers at Interfaces: Monodisperse Emulsions Multiple Emulsions and Liquid Marbles (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

  4. Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study. (United States)

    Mun, Saehun; Kim, Jisu; McClements, David Julian; Kim, Yong-Ro; Choi, Yongdoo


    A whey protein isolate-rhodamine B conjugate (WPI-RB) was synthesized to visualize changes in the location of a protein emulsifier in oil-in-water emulsions during digestion. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Protein-labeled and lipid-labeled emulsions were passed through a simulated gastrointestinal tract consisting of mouth, stomach, and intestinal phases, and changes in protein and lipid location and morphology were monitored using confocal laser scanning microscopy. The proteins remained attached to the lipid droplet surfaces in the mouth and stomach, but formed large aggregates in the small intestine. The lipid droplets were highly flocculated in the mouth, highly coalesced in the stomach, and fully digested in the small intestine. Our results show that conjugation of fluorescence dyes to protein emulsifiers is useful for direct visualization of their location, as well as for understanding the behavior of food emulsions within the gastrointestinal tract. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. The choice of homogenisation equipment affects lipid oxidation in emulsions

    DEFF Research Database (Denmark)

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


    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...

  6. Effects of salt and phosphate levels on the emulsion properties of ...

    African Journals Online (AJOL)

    Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meats. ... African Journal of Biotechnology ... generally had higher emulsion capacity (EC) and emulsion stability (ES) values than frozen meat samples, and breast meat had higher EC and ES values than thigh meat and mixed (breast ...

  7. Double emulsion solvent evaporation techniques used for drug encapsulation. (United States)

    Iqbal, Muhammad; Zafar, Nadiah; Fessi, Hatem; Elaissari, Abdelhamid


    Double emulsions are complex systems, also called "emulsions of emulsions", in which the droplets of the dispersed phase contain one or more types of smaller dispersed droplets themselves. Double emulsions have the potential for encapsulation of both hydrophobic as well as hydrophilic drugs, cosmetics, foods and other high value products. Techniques based on double emulsions are commonly used for the encapsulation of hydrophilic molecules, which suffer from low encapsulation efficiency because of rapid drug partitioning into the external aqueous phase when using single emulsions. The main issue when using double emulsions is their production in a well-controlled manner, with homogeneous droplet size by optimizing different process variables. In this review special attention has been paid to the application of double emulsion techniques for the encapsulation of various hydrophilic and hydrophobic anticancer drugs, anti-inflammatory drugs, antibiotic drugs, proteins and amino acids and their applications in theranostics. Moreover, the optimized ratio of the different phases and other process parameters of double emulsions are discussed. Finally, the results published regarding various types of solvents, stabilizers and polymers used for the encapsulation of several active substances via double emulsion processes are reported. Copyright © 2015 Elsevier B.V. All rights reserved.

  8. Submicron Lipid Emulsions: A Versatile Platform for Drug Delivery. (United States)

    Zhang, Xingwang; Wu, Baojian


    Lipid emulsions have turned out to be a versatile tool for systemic delivery of poorly soluble drugs and cytotoxic drugs. Currently, the majority of marketed or developing drugs are recognized as BCS II and IV ones. How to solve the solubility and systemic administration that enables them access to clinical application is arising a great challenge in drug delivery systems. The key considerations for lipid emulsions are how to enhance the drug load, stability and reproducibility. Formulation and manufacture technique play the leading role in development of lipid emulsions. Understanding the biofate and characterization in vitro/vivo is suggestive to exploit the potential of lipid emulsions. This review discussed the manufacture techniques and in vivo behavior of lipid emulsions. Momentous interests were focused on their applications in drug delivery as well as the future evolution. Finally, we appreciated the methodologies of quality control and systemic risks associated with lipid emulsions.

  9. Latest nuclear emulsion technology (United States)

    Rokujo, Hiroki; Kawahara, Hiroaki; Komatani, Ryosuke; Morishita, Misaki; Nakano, Toshiyuki; Otsuka, Naoto; Yoshimoto, Masahiro


    Nuclear emulsion is a extremely high-resolution 3D tracking detector. Since the discovery of the pion by C.F. Powell et al. in 1946, experiments with nuclear emulsions have contributed to the development of particle physics. (e.g. the OPERA collaboration reported the discovery of νμ * ντ oscillations in appearance mode in 2015) The technology of nuclear emulsion still keeps making progress. Since 2010, we have introduced a system of nuclear emulsion gel production to our laboratory in Nagoya University, and have started self-development of the new gel, instead of from the photographic film companies. Moreover, a faster automated emulsion scanning system is developed. Its scanning speed reaches 4000 cm2/h, and the load for analyzing becomes more and more lighter. In this presentation, we report the status of nuclear emulsion technologies for cosmic ray experiments.

  10. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. (United States)

    Serdaroğlu, Meltem; Öztürk, Burcu; Urgu, Müge


    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.

  11. Framboidal ABC triblock copolymer vesicles: a new class of efficient Pickering emulsifierElectronic supplementary information (ESI) available: Details of the structural model used for SAXS analysis, DMF GPC traces, assigned 1H NMR spectra, SAXS data and fittings in aqueous sucrose solution, schematic for three-layer model for SAXS analysis, SEM images of Pickering emulsions, visible absorption spectra and calibration plots for G63H350Bz vesicles and two tables summarizing SAXS fitting parameters. See DOI: 10.1039/c5sc02346g

    National Research Council Canada - National Science Library

    Mable, C. J; Warren, N. J; Thompson, K. L; Mykhaylyk, O. O; Armes, S. P


    Pickering emulsions offer important advantages over conventional surfactant-stabilized emulsions, including enhanced long-term stability, more reproducible formulations and reduced foaming problems...

  12. Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio. (United States)

    Yang, Dan; Wang, Xiang-Yu; Gan, Lu-Jing; Zhang, Hua; Shin, Jung-Ah; Lee, Ki-Teak; Hong, Soon-Taek


    In this study, we have produced a structured lipid with a low ω6/ω3 ratio by lipase-catalysed interesterification with perilla and grape seed oils (1:3, wt/wt). A Ginkgo biloba leaf extract was fractionated in a column packed with HP-20 resin, producing a flavonoid glycoside fraction (FA) and a biflavone fraction (FB). FA exhibited higher antioxidant capacity than FB, showing 58.4 mmol gallic acid equivalent (GAE)/g-of-total-phenol-content, 58.8 mg quercetin equivalent (QUE)/g-of-total-flavonoid-content, 4.5 mmol trolox/g-of-trolox-equivalent antioxidant capacity, 0.14 mg extract/mL-of-free-radical-scavenging-activity (DPPH assay, IC50), and 2.3 mmol Fe2SO4 · 7H2O/g-of-ferric-reducing-antioxidant-power. The oil-in-water emulsion containing the stripped structured lipid as an oil phase with FA exhibited the highest stability and the lowest oil globule diameters (d43 and d32), where the aggregation was unnoticeable by Turbiscan and particle size analyses during 30 days of storage. Furthermore, FA was effective in retarding the oxidation of the emulsions. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Use of Bitumen Emulsion for Flexible Road Construction

    Directory of Open Access Journals (Sweden)

    Shivani Singh Dhriyan


    Full Text Available In the present study bitumen is replaced by bitumen emulsion for the construction of flexible pavement. The conventional method of road construction involves the burning of bitumen which produces toxic gases which degrades the environment. In colder region it is difficult to maintain the paving temperature of hot mix. To overcome these problems and conserve the energy bitumen emulsion is considered as good option. Likewise emulsion can be used in the areas having higher rate of rainfall where the hot mix plant is closed most of the time because of rain. Emulsified bitumen can be used during rainy season and colder regions. To study the suitability of emulsion Marshal Test is carried out to find the stability value, flow value and optimum binder content. Experiments performed shows that bitumen emulsion (Cold Mix have high stability value therefore it can be used as binder.

  14. Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties

    NARCIS (Netherlands)

    Schroder, Anja; Sprakel, Joris; Schroën, Karin; Berton-Carabin, Claire C.


    Sub-micron colloidal lipid particles (CLPs) can successfully be used as Pickering stabilizers in oil-in-water (O/W) emulsions, leading to an enhanced physical stability compared to conventional emulsifier-stabilized emulsions. Varying the lipid solid-liquid ratio leads to particles with distinct

  15. Pickering emulsions for skin decontamination. (United States)

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


    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.

  16. Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs. (United States)

    Zeng, Tao; Wu, Zi-Ling; Zhu, Jun-You; Yin, Shou-Wei; Tang, Chuan-He; Wu, Lei-Yan; Yang, Xiao-Quan


    We report for the first time the usage of mono-dispersed gliadin/chitosan hybrid particles as a particulate emulsifier for Pickering high internal phase emulsions (HIPEs) development. The hybrid particles with partial wettability were fabricated at pH 5.0 using a facile anti-solvent route. Stable Pickering HIPEs with internal phases of up to 83% can be prepared with low particle concentrations (0.5-2%). The hybrid latexes were effectively adsorbed and anchored at the oil-water interface to exert steric hindrance against coalescence. Concomitantly, the compressed droplets in Pickering HIPEs to form a percolating 3D-network framework endowed the emulsions viscoelastic and self-standing features. The protective effect of Pickering HIPEs on curcumin was confirmed, and the content of primary oxidation products in HIPEs was slightly lower than that in bulk oil. This work opens an attractive strategy to convert liquid oils to viscoelastic soft solids without artificial trans fats, as a potential alternative for PHOs. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Improving the stability and antioxidant properties of sesame oil: water-soluble spray-dried emulsions from new transesterified phenolic derivatives. (United States)

    Alencar, Juliana; Gosset, Gaëlle; Robin, Maxime; Pique, Valérie; Culcasi, Marcel; Clément, Jean-Louis; Mercier, Anne; Pietri, Sylvia


    Hydrosoluble sesame oil fatty acid transesters having enhanced antioxidant activities were synthesized in a two-step process. The key step involved the biocatalyzed (lipase from Candida antarctica) acylation of sesame oil methanolic ester with either vanillyl (VNA) or piperonyl benzylic alcohols, or 5-hydroxymethyl resorcinol (5-HMR). These substrates were selected to introduce phenolic or sesamol structurally related frameworks. The VNA and 5-HMR-derived transesters were obtained with 20-40% yields and retained the starting proportions of sesame oil linoleic, oleic, and saturated acids, these fatty acids also being the only constituents of the nonesterified fraction. The VNA-derived transester showed the best antioxidant capacity in standard assays and was processed as the unique lipid phase of spray-dried emulsions containing a high level of linoleic acid phenolic ester. These emulsions provided a high degree of protection to UV-irradiated fibroblasts, through the potential synergy between VNA antioxidant action and replenishment of damaged membranes by unsaturated fatty acids.

  18. Dimensional measurements with submicrometer uncertainty in production environment

    DEFF Research Database (Denmark)

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


    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...... out over time. A laboratory set-up was developed comprising a pair of electronic probes mounted on a Zerodur block featuring near zero thermal expansion. Three temperature sensors, data acquisition system, and a temperature regulated plate for heating the workpiece were implemented. Investigations...... 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...

  19. Three-dimensional structure of brain tissue at submicrometer resolution

    Energy Technology Data Exchange (ETDEWEB)

    Saiga, Rino; Mizutani, Ryuta, E-mail: [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)


    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.

  20. Data on the physical characterization of oil in water emulsions

    Directory of Open Access Journals (Sweden)

    Aldana L. Zalazar


    Full Text Available This article contains experimental data and images for the physical characterization of oil in water emulsions. Mentioned data are related to the research article “Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces” (A.L. Zalazar, M.F. Gliemmo, C.A. Campos, 2016 [1]. Physical characterization of emulsions was performed through the evaluation of Span and Specific Surface Area (SSA determined by light scattering using a Mastersizer. Furthermore, microscopy images were recorded by confocal scanning laser microscopy (CSLM. The latter are presented to collaborate in the analysis of emulsion microstructure.

  1. Low LET protons focused to submicrometer shows enhanced radiobiological effectiveness. (United States)

    Schmid, T E; Greubel, C; Hable, V; Zlobinskaya, O; Michalski, D; Girst, S; Siebenwirth, C; Schmid, E; Molls, M; Multhoff, G; Dollinger, G


    This study shows that enhanced radiobiological effectiveness (RBE) values can be generated focusing low linear energy transfer (LET) radiation and thus changing the microdose distribution. 20 MeV protons (LET = 2.65 keV µm(-1)) are focused to submicrometer diameter at the ion microprobe superconducting nanoprobe for applied nuclear (Kern) physics experiments of the Munich tandem accelerator. The RBE values, as determined by measuring micronuclei (RBE(MN) = 1.48 ± 0.07) and dicentrics (RBE(D) = 1.92 ± 0.15), in human-hamster hybrid (A(L)) cells are significantly higher when 117 protons were focused to a submicrometer irradiation field within a 5.4 × 5.4 µm(2) matrix compared to quasi homogeneous in a 1 × 1 µm(2) matrix applied protons (RBE(MN) = 1.28 ± 0.07; RBE(D) = 1.41 ± 0.14) at the same average dose of 1.7 Gy. The RBE values are normalized to standard 70 kV (dicentrics) or 200 kV (micronuclei) x-ray irradiation. The 117 protons applied per point deposit the same amount of energy like a (12)C ion with 55 MeV total energy (4.48 MeV u(-1)). The enhancements are about half of that obtained for (12)C ions (RBE(MN) = 2.20 ± 0.06 and RBE(D) = 3.21 ± 0.10) and they are attributed to intertrack interactions of the induced damages. The measured RBE values show differences from predictions of the local effect model (LEM III) that is used to calculate RBE values for irradiation plans to treat tumors with high LET particles.

  2. Emulsion Science Basic Principles

    CERN Document Server

    Leal-Calderon, Fernando; Schmitt, Véronique


    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.

  3. Physico-chemical Properties of Marine Phospholipid Emulsions

    DEFF Research Database (Denmark)

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


    Many studies have shown that marine phospholipids (PL) have better bioavailability, better resistance towards oxidation and contain higher polyunsaturated fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than triglycerides (TAG) present in fish oil. The objective...... of this study was to investigate the emulsifying properties of various commercial marine PL and the feasibility of using them to prepare stable emulsions prepared with or without addition of fish oil. In addition, this study also investigated the relationship between chemical composition of marine PL...... and the stability of their emulsions. Physical stability was investigated through particle size distribution (PSD), zeta potential, microscopy inspection and emulsion separation (ES); while the oxidative and hydrolytic stability of emulsions were investigated through peroxide value (PV) and free fatty acids value...

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

    DEFF Research Database (Denmark)

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


    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......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...

  5. About scavenging of near-water submicrometer aerosol in Arctic and Sub-Arctic regions (United States)

    Polkin, V. V.; Polkin, Vas. V.


    Situations with scavenging of submicrometer aerosol particles by precipitation are analyzed. Experiments were carries out in Arctic region (NABOS expedition) onboard research vessels "Akademik Fedorov" and "Professor Khlyustin" in August-September 2013.

  6. Desenvolvimento e estudos de estabilidade preliminares de emulsões O/A contendo Cetoconazol 2,0% = Development and Preliminary Stability Evaluations of O/W emulsion containing Ketoconazole 2.0%

    Directory of Open Access Journals (Sweden)

    Vanessa Catalá Casteli


    Full Text Available O objetivo deste trabalho foi desenvolver emulsões O/A contendo Cetoconazol 2,0% e avaliar sua estabilidade preliminar por meio da análise de suas características físicoquímicas, tais como homogeneidade, formação de agregados, floculação, cremeação ecoalescência. As emulsões foram formuladas utilizando diferentes bases autoemulsionantes, compostas por álcool cetoestearílico, álcool etoxilado, álcool graxos superiores, ácido esteárico, lanolina e outros. As emulsões foram submetidas aos testes de centrifugação,estresse térmico e ciclo gela-degela, e suas características organolépticas e físico-químicas foram avaliadas no início e no final de cada ensaio. Todas as amostras mantiveram sua homogeneidade após o teste de centrifugação, mas somente os sistemas preparados comceras autoemulsionáveis constituídas por álcool graxos superiores (Polawax NF® e Copolímero de Amônio Acriloil dimetiltaurato VP, Trilauril 4 fosfato, Sesquisosterato de metil glicose, Óleo de flores de verão e Tetradibutil pentaeritritil hidroxihidrocinamato deGlicerina (Hostacerin NCB® mantiveram sua estabilidade após testes de estresse térmico e ciclo gela-degela.The objective of this work was the development of O/W emulsions containing Ketoconazole 2.0% and to evaluate their preliminary stability by analyzing physical-chemical characteristics such as homogeneity, aggregation formation, flocculation, creaming and coalescence. The emulsions were formulated using different self-emulsifying bases, composed of cetearyl alcohol, ethoxylalcohol, higher fatty alcohol, stearic acid, lanolin and others. The O/W emulsions were evaluated by centrifugation test, thermal stress test, and freezing/defrosting cycles, and its organoleptic and physical-chemistry characteristics were analyzed before and after eachassay. All samples maintained their homogeneity after the centrifugation test, but only the systems prepared with self emulsifying composed of

  7. Oil components modulate physical characteristics and function of the natural oil emulsions as drug or gene delivery system. (United States)

    Chung, H; Kim, T W; Kwon, M; Kwon, I C; Jeong, S Y


    Oil-in-water (o/w) type lipid emulsions were formulated by using 18 different natural oils and egg phosphatidylcholine (egg PC) to investigate how emulsion particle size and stability change with different oils. Cottonseed, linseed and evening primrose oils formed emulsions with very large and unstable particles. Squalene, light mineral oil and jojoba bean oil formed stable emulsions with small particles. The remaining natural oils formed moderately stable emulsions. Emulsions with smaller initial particle size were more stable than those with larger particles. The correlation between emulsion size made with different oils and two physical properties of the oils was also investigated. The o/w interfacial tension and particle size of the emulsion were inversely proportional. The effect of viscosity was less pronounced. To study how the oil component in the emulsion modulates the in vitro release characteristics of lipophilic drugs, three different emulsions loaded with two different drugs were prepared. Squalene, soybean oil and linseed oil emulsions represented the most, medium and the least stable systems, respectively. For the lipophilic drugs, release was the slowest from the most stable squalene emulsion, followed by soybean oil and then by linseed oil emulsions. Cationic emulsions were also prepared with the above three different oils as gene carriers. In vitro transfection activity was the highest for the most stable squalene emulsion followed by soybean oil and then by linseed oil emulsions. Even though the in vitro transfection activity of emulsions were lower than the liposome in the absence of serum, the activity of squalene emulsion, for instance, was ca. 30 times higher than that of liposome in the presence of 80% (v/v) serum. In conclusion, the choice of oil component in o/w emulsion is important in formulating emulsion-based drug or gene delivery systems.

  8. Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems. (United States)

    McClements, David Julian


    Many bioactive components intended for oral ingestion (pharmaceuticals and nutraceuticals) are hydrophobic molecules with low water-solubilities and high melting points, which poses considerable challenges to the formulation of oral delivery systems. Oil-in-water emulsions are often suitable vehicles for the encapsulation and delivery of this type of bioactive component. The bioactive component is usually dissolved in a carrier lipid phase by either dilution and/or heating prior to homogenization, and then the carrier lipid and water phases are homogenized to form an emulsion consisting of small oil droplets dispersed in water. The successful development of this kind of emulsion-based delivery system depends on a good understanding of the influence of crystals on the formation, stability, and properties of emulsions. This review article addresses the physicochemical phenomena associated with the encapsulation, retention, crystallization, release, and absorption of hydrophobic bioactive components within emulsions. This knowledge will be useful for the rational formulation of effective emulsion-based delivery systems for oral delivery of crystalline hydrophobic bioactive components in the food, health care, and pharmaceutical industries. Copyright © 2012 Elsevier B.V. All rights reserved.

  9. [On bitumen emulsions in water]. (United States)

    Rivas, Hercilio; Gutierrez, Xiomara; Silva, Felix; Chirinos, Manuel


    The most important factors, controlling the process of emulsification of highly viscous hydrocarbons in water, which are responsible for keeping the stability and other properties of these systems, are discused in this article. The effect of non-ionic surfactants, such as nonil phenol ethoxilated compounds on the interfacial behavior of bitumen/water systems is analyzed. The effect of the natural surfactants in presence or in absence of electrolytes is also analyzed. The procedures followed in order to obtain the optimal conditions of formulation and formation of bitumen in water emulsions, are discussed and the effect of some parameters on the mean droplet diameter and distribution are also considered. It was found that keeping constant mixing speed and time of mixing, the mean droplet diameter decreases as the bitumen concentration increases. Emulsion stability, which can be monitored by following the changes in mean droplet diameters and viscosity as a function of the storage time, is deeply affected by the type and concentration of surfactant.

  10. Emulsions inside Gargamelle

    CERN Multimedia


    A feasibility test was made with a 2.5 litre emulsion stack installed within the chamber. The stack was contained in a thermally insulated aluminium alloy pressure vessel (photo). See Annual Report 1978 p. 79 Fig. 5.

  11. An evaluation of Retaine™ ophthalmic emulsion in the management of tear film stability and ocular surface staining in patients diagnosed with dry eye

    Directory of Open Access Journals (Sweden)

    Ousler III G


    Full Text Available George Ousler III,1 Douglas K Devries,2 Paul M Karpecki,3 Joseph B Ciolino41Ora, Inc, Andover, MA, USA; 2Eye Care Associates of Nevada, Sparks, NV, USA; 3Koffler Vision Group, Lexington, KY, USA; 4Massachusetts Eye and Ear, Boston, MA, USAAbstract: A single-center, open-label study consisting of two visits over the course of approximately 2 weeks was conducted to evaluate the efficacy of Retaine™ ophthalmic emulsion in improving the signs and symptoms of dry eye. Forty-two subjects were enrolled and received 1–2 drops twice daily of Retaine™ beginning at the first visit (day 1 and ending at the second visit. Subjects were instructed to complete a symptomatology diary twice daily prior to drop instillation through the morning of the second visit. Ocular sign and symptom assessments, visual acuity procedures, and comfort assessments were conducted during both visits. A statistically significant reduction was observed in mean breakup area on the second visit between the predose time and the postdose time (P=0.026. On the second visit, subjects had significantly less corneal fluorescein staining in the superior (P=0.002, central (P=0.017, corneal sum (P=0.011, and all ocular regions combined (P=0.038 than on the first visit. On the second visit, statistically significant reductions in dryness (P<0.001, grittiness (P=0.0217, ocular discomfort (P=0.0017, and all symptoms (P<0.001 were also seen as measured by the Ora Calibra™ Ocular Discomfort and 4-Symptom Questionnaire (0–5 scale. Subjects reported a statistically significant improvement in their abilities to work with a computer at night (P=0.044. Mean drop comfort scores ranged from 1.29–1.81 on the Ora Calibra™ 0–10 Drop Comfort Scale, on which 0 is very comfortable and 10 is very uncomfortable. Retaine™ demonstrates promising results as a novel artificial tear option for individuals suffering from dry eye. The unique mechanism of action of Retaine™ provides enhanced comfort

  12. Ultrasonication-assisted preparation and characterization of emulsions and emulsion gels for topical drug delivery. (United States)

    Singh, Vinay K; Behera, Baikuntha; Pramanik, Krishna; Pal, Kunal


    The current study describes the use of ultrasonication for the preparation of biphasic emulsions and emulsion gels for topical drug delivery. Sorbitan monostearate (SMS) was used as the surfactant for stabilizing the interface of sesame oil (apolar phase) and water (polar phase). Emulsions were formed at lower concentrations of SMS, whereas emulsion gels were formed at higher concentrations of SMS. The formulations were characterized by fluorescent microscopy, X-ray diffraction, viscosity, stress relaxation, spreadability, and differential scanning calorimetry studies. Fluorescence microscopy suggested formation of oil-in-water type of formulations. There was an increase in the viscosity, bulk resistance, and firmness of the formulations as the proportions of SMS was increased. The emulsion gels were viscoelastic in nature. Thermal studies suggested higher thermodynamic stability at higher proportions of either SMS or water. Metronidazole, a model antimicrobial drug, was incorporated within the formulations. The release of the drug from the formulations was found to be diffusion mediated. The drug-loaded formulations showed sufficient antimicrobial efficiency to be used as carriers for topical antimicrobial drug delivery. © 2014 Wiley Periodicals, Inc. and the American Pharmacists Association.

  13. Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. (United States)

    Sarıçoban, C; Ozalp, B; Yılmaz, M T; Ozen, G; Karakaya, M; Akbulut, M


    The effect of the addition of lemon albedo on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared by the addition of two types of lemon albedo (raw and dehydrated) at five concentrations (0.0%, 2.5%, 5.0%, 7.5% and 10%) to mechanically deboned chicken meat. The emulsion capacity, stability, viscosity and flow properties of the prepared model emulsions were analyzed. In addition, the colour parameters of cooked emulsion gel were determined. The addition of lemon albedo increased the emulsion capacity (EC) and the highest EC value was reached with 5% of albedo added. However, further increase in the albedo concentration caused an inverse trend in the EC values. A similar trend was observed in the emulsion stability (ES) values. Dehydrated albedo (DA) addition caused higher EC and ES values than did raw albedo (RA). DA increased the L(∗), a(∗) and b(∗) values of the cooked emulsion gels. Emulsion viscosity (EV) values were positively correlated with an increase in albedo concentration and the highest EV value was obtained from the emulsions with 10% albedo. Albedo addition did not change the flow properties of the emulsions and, in addition, increased the pseudoplasticity. As a consequence, the use of lemon albedo might be a potential dietary fiber source to enhance the functional and technological properties for frankfurter-type meat products.

  14. Molho cremoso à base de extrato de soja: estabilidade, propriedades reológicas, valor nutricional e aceitabilidade do consumidor Soy - based low fat emulsion: stability, rheology, nutritional value and consumer acceptance

    Directory of Open Access Journals (Sweden)

    Denise Carvalho Pereira Campos


    from 1000 to 4000 psi. Sugar, salt, citric acid and different hydrocolloids were used in the creamy sauce formulation as stabilizers. The products were evaluated according to their nutritional, sensory and physical properties (stability and viscosity. The more favored conditions regarding the stability and rheological behavior of the creamy low-fat emulsion were reached with 10% of solids, at 3000 psi and the proportion of 70:30 soymilk:oil (v/v. The product underfrom such conditions presented a calorie reduction of up to 60% compared to the mayonnaise. No significant difference was observed (p < 0.05 on consumer flavor and consistency acceptance, norneither in relation to the purchase intention of the samples prepared with soybean and sunflower oils, and xanthan gum, maltodextrine or CMC as thickener agents. The final product is cholesterol free and has the advantage of a higher protein content, reduced oil and calories, in addition tobesides an adequate consumer acceptance when compared to traditional mayonnaise and other salad dressings.

  15. Formulation optimization of paclitaxel carried by PEGylated emulsions based on artificial neural network. (United States)

    Fan, Tianyuan; Takayama, Kozo; Hattori, Yoshiyuki; Maitani, Yoshie


    To develop paclitaxel carried by injectable PEGylated emulsions, an artificial neural network (ANN) was used to optimize the formulation--which has a small particle size, high entrapment efficiency, and good stability--and to investigate the role of each ingredient in the emulsion. Paclitaxel emulsions were prepared by a modified ethanol injection method. A computer optimization technique based on a spherical experimental design for three-level, three factors [soybean oil (X1), PEG-DSPE (X2) and polysorbate 80 (X3)] were used to optimize the formulation. The entrapment efficiency of paclitaxel (Y1) was quantified by HPLC; the particle size of the emulsions (Y2) was measured by dynamic laser light scattering and the stability of paclitaxel emulsions was monitored by the changes in drug concentration (Y3) and particle size (Y4) after storage at 4 degrees C. The entrapment efficiency, particle size and stability of paclitaxel emulsions were influenced by PEG-DSPE, polysorbate 80, and soybean oil. Paclitaxel emulsions of small size (262 nm), high entrapment efficiency (96.7%), and good stability were obtained by the optimization. A novel formulation for paclitaxel emulsions was optimized with ANN and prepared. The contribution indices of each component suggested that PEG-DSPE mainly contributes to the entrapment efficiency and particle size of paclitaxel emulsions, while polysorbate 80 contributes to stability.

  16. Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer


    Herrero, Ana M.; Carmona, Pedro; Pintado, T.; Jiménez Colmenero, Francisco; Ruiz-Capillas, C.


    Lipid and protein structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with soy protein isolate (SPI) as pork backfat replacer were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition and textural properties were also evaluated. Different frankfurters were reformulated: F/PF with pork backfat, F/SPI with oil-in-water emulsion stabilized with SPI and F/SPI + SC + MTG with emulsion stabilized with a combination of...

  17. Properties of emulsions stabilised by sodium caseinate–chitosan complexes

    NARCIS (Netherlands)

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


    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

  18. Emulsions for interfacial filtration.

    Energy Technology Data Exchange (ETDEWEB)

    Grillet, Anne Mary; Bourdon, Christopher Jay; Souza, Caroline Ann; Welk, Margaret Ellen; Hartenberger, Joel David; Brooks, Carlton, F.


    We have investigated a novel emulsion interfacial filter that is applicable for a wide range of materials, from nano-particles to cells and bacteria. This technology uses the interface between the two immiscible phases as the active surface area for adsorption of targeted materials. We showed that emulsion interfaces can effectively collect and trap materials from aqueous solution. We tested two aqueous systems, a bovine serum albumin (BSA) solution and coal bed methane produced water (CBMPW). Using a pendant drop technique to monitor the interfacial tension, we demonstrated that materials in both samples were adsorbed to the liquid-liquid interface, and did not readily desorb. A prototype system was built to test the emulsion interfacial filter concept. For the BSA system, a protein assay showed a progressive decrease in the residual BSA concentration as the sample was processed. Based on the initial prototype operation, we propose an improved system design.

  19. Nuclear emulsion scanning in opera: methods and results

    CERN Document Server

    Bozza, C.


    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...

  20. Omega-3s in food emulsions

    DEFF Research Database (Denmark)

    Jacobsen, Charlotte


    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 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....

  1. Immunomodulatory and Physical Effects of Oil Composition in Vaccine Adjuvant Emulsions (United States)

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


    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

  2. Pickering emulsions prepared by layered niobate K₄Nb₆O₁₇ intercalated with organic cations and photocatalytic dye decomposition in the emulsions. (United States)

    Nakato, Teruyuki; Ueda, Hiroaki; Hashimoto, Sachika; Terao, Ryosuke; Kameyama, Miyuki; Mouri, Emiko


    We investigated emulsions stabilized with particles of layered hexaniobate, known as a semiconductor photocatalyst, and photocatalytic degradation of dyes in the emulsions. Hydrophobicity of the niobate particles was adjusted with the intercalation of alkylammonium ions into the interlayer spaces to enable emulsification in a toluene-water system. After the modification of interlayer space with hexylammonium ions, the niobate stabilized water-in-oil (w/o) emulsions in a broad composition range. Optical microscopy showed that the niobate particles covered the surfaces of emulsion droplets and played a role of emulsifying agents. The niobate particles also enabled the generation of oil-in-water (o/w) emulsions in a limited composition range. Modification with dodecylammonium ions, which turned the niobate particles more hydrophobic, only gave w/o emulsions, and the particles were located not only at the toluene-water interface but also inside the toluene continuous phase. On the other hand, interlayer modification with butylammonium ions led to the formation of o/w emulsions. When porphyrin dyes were added to the system, the cationic dye was adsorbed on niobate particles at the emulsion droplets whereas the lipophilic dye was dissolved in toluene. Upon UV irradiation, both of the dyes were degraded photocatalytically. When the cationic and lipophilic porphyrin molecules were simultaneously added to the emulsions, both of the dyes were photodecomposed nonselectively.

  3. Emulsion for hydraulically breaking the gas layer

    Energy Technology Data Exchange (ETDEWEB)

    Matveev, D.F.; Kendis, M.Sh.; Polkovnichenko, I.T.; Yaroshenko, N.A.; Zhadanova, K.M.


    Acid monoesters and diesters of alkyl phosphates based on primary fatty alcohols of the C /sub 12/ -C /sub 16/ fraction are added as emulsifiers to an emulsion for hydraulically breaking the gas layer with a view to increasing its thermal stability. The components have the following ratio: hydrocarbon mixture, 9.8-20.6%; acid monoesters and diesters, 0.3-0.6%; aqueous fraction, 25.7-38.8%, and sand, 40-60%. In preparing the composition, the emulsifier is dissolved in a hydrocarbon liquid at 50/sup 0/C. Then, an aqueous phase is gradually added while stirring at a rate of 8,000-10,000 revolutions per minute for 30 min. Afterwards, sand is added. Tests of the mixtures for hydraulic breakage have been carried out in the laboratory by the KTs-5 consistometer. The plastic viscosity of the emulsions were determined in the absence of sand by the Reotest-2 device. The mixture which is proposed has heightened (up to 130/sup 0/C) thermal stability as compared with the known one (diesel fuel, water, ethanolamide of free fatty acids): the emulsions in a mixture with sand decompose at 70/sup 0/C. The high thermal stability of the mixture makes it possible to use hydraulic breakage in a wider range. The gas yield of the borehole doubles as a result of hydraulically breaking the productive layer by the given mixture.

  4. Synthesis and characterization of novel functional electrosterically stabilized colloidal particles prepared by emulsion polymerization using a strongly ionized amphiphilic diblock copolymer


    Priti S. Mohanty; Dietsch, Hervé; Rubatat, Laurent; Stradner, Anna; Matsumoto, K.; Matsuoka, H; Schurtenberger, Peter


    Amphiphilic diblock copolymers such as poly(styrene)-block-poly(styrene sulfonate) (PS-b-PSS) (Matsuoka, H.; Maeda, S.; Kaewsaiha, P.; Matsumoto, K. Langmuir 2004, 20, 7412), belong to a class of new polymeric surfactants that ionize strongly in aqueous media. We investigated their self-assembly behavior in aqueous solutions and used them as an emulsifier to prepare electrosterically stabilized colloidal particles of different diameters between 70 to 400 nm. We determined the size, size polyd...

  5. Stability of α-tocopherol in freeze-dried sugar-protein-oil emulsion solids as affected by water plasticization and sugar crystallization. (United States)

    Zhou, Yankun; Roos, Yrjö H


    Water plasticization of sugar-protein encapsulants may cause structural changes and decrease the stability of encapsulated compounds during storage. The retention of α-tocopherol in freeze-dried lactose-milk protein-oil, lactose-soy protein-oil, trehalose-milk protein-oil, and trehalose-soy protein-oil systems at various water activities (a(w)) and in the presence of sugar crystallization was studied. Water sorption was determined gravimetrically. Glass transition and sugar crystallization were studied using differential scanning calorimetry and the retention of α-tocopherol spectrophotometrically. The loss of α-tocopherol followed lipid oxidation, but the greatest stability was found at 0 a(w) presumably because of α-tocopherol immobilization at interfaces and consequent reduction in antioxidant activity. A considerable loss of α-tocopherol coincided with sugar crystallization. The results showed that glassy matrices may protect encapsulated α-tocopherol; however, its role as an antioxidant at increasing aw accelerated its loss. Sugar crystallization excluded the oil-containing α-tocopherol from the protecting matrices and exposed it to surroundings, which decreased the stability of α-tocopherol.

  6. Antifungal activity against Candida albicans of starch Pickering emulsion with thymol or amphotericin B in suspension and calcium alginate films. (United States)

    Cossu, Andrea; Wang, Min S; Chaudhari, Amol; Nitin, Nitin


    Conventional antifungal treatments against Candida albicans in the oral cavity often result in increased cytotoxicity. The goal of this study was to determine the potential of starch Pickering emulsion as a delivery vehicle for an antifungal natural phenolic compound such as thymol in simulated saliva fluid (SSF) compared to amphotericin B. An oil-in-water (o/w) emulsion was stabilized using starch particles. Physical stability of the emulsion and disruption induced by α-amylase activity in SSF was evaluated. Encapsulated thymol in o/w emulsion was compared to encapsulated amphotericin B for antifungal activity against C. albicans in suspension using emulsions or zone inhibition assay on agar plates using emulsions dispersed in alginate films. Results showed that the emulsions were stable for at least three weeks. Digestion of the emulsion by α-amylase led to coalescence of emulsion droplets. The antifungal activity of thymol and amphotericin B in emulsion formulation was enhanced upon incubation with α-amylase. Results from the zone inhibition assay demonstrated efficacy of the emulsions dispersed in alginate films. Interestingly, addition of α-amylase to the alginate films resulted in a decreased inhibitory effect. Overall, this study showed that starch Pickering emulsions have a potential to deliver hydrophobic antifungal compounds to treat oral candidiasis. Copyright © 2015 Elsevier B.V. All rights reserved.

  7. Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study

    Directory of Open Access Journals (Sweden)

    Irina Masalova


    Full Text Available Highly concentrated emulsions are used in a variety of applications, including the cosmetics, food and liquid explosives industries. The stability of these highly concentrated water-in-oil emulsions was studied by differential scanning calorimetry. Crystallisation of the emulsions was initiated by exposing the emulsions to a low temperature. The effects of surfactant type, electrolyte concentration and electrolyte composition in the aqueous phase on emulsion crystallisation temperature were studied. Surfactant type affected the emulsion crystallisation temperature in the following order: PIBSA-MEA=PIBSA-UREA < PIBSA-MEA/SMO < PIBSA-IMIDE < SMO. These results are in the same sequence as results obtained for the stability of these emulsions in aging studies, that is, PIBSA-MEA was the most stable with age and SMO was the least. The effect of the surfactant type on emulsion crystallisation can probably be attributed to the differing strengths of the surfactant–electrolyte interactions, which result in different molecular packing geometry and differing mobility of the surfactant lipophilic portion at the interface. These results enhance our understanding of the factors that affect the stability of explosive emulsions.

  8. Pickering emulsions: challenges and opportunities in topical delivery. (United States)

    Marto, Joana; Ascenso, Andreia; Simoes, Sandra; Almeida, António J; Ribeiro, Helena M


    Topical drug delivery is a challenging area with many advantages such as avoidance of first passage effect, stabilization of blood concentrations and attainment of local therapeutic effect with fewer side effects. Despite all these advantages, topical drug delivery remains limited to few molecules, since skin acts as a barrier to the delivery of many therapeutic molecules. To overcome this obstacle, a favored strategy relies on selecting suitable vehicles for dermatologic therapy, such as emulsions, gels and, more recently, nanoparticulate systems. Particle-stabilized emulsions, also known as Pickering emulsions, have garnered interest in recent years. Although most of the investigation on Pickering emulsions has been based on model systems with inorganic or organic solid particles, recent advances have been made regarding the application of nanocarriers, protein-based particles or cyclodextrins for this purpose. This review reports the latest advances in Pickering emulsions technical challenges, and discusses the potential benefits and drawbacks of using these formulations for topical pharmaceutical and cosmetic applications as an alternative to conventional surfactant-based systems. Pickering emulsions appear as a multifunctional dosage form with endless advantages. A great deal of progress is expected in this area, which might represent a renewed vision for the pharmaceutical and cosmetic industry.

  9. Progression of radical reactions on microscopic scale in food emulsions

    DEFF Research Database (Denmark)

    Raudsepp, Piret

    (MCT) oil and unsaturated linseed oil (LSO) was studied and it was observed that mixing had a substantial effect on the oxidative stability – mixed oil emulsions and mixed emulsions showed decreased rates of lipid oxidation. Saturated MCT oil in the presence of unsaturated LSO, either as in isolated...... the degree of unsaturation, the higher the response of BODIPY665/676. Assembling these results, it was suggested the concentration of radicals had the highest effect on the probe. In unsaturated oil, the concentration of radicals was very high, which enhanced the radical-radical interactions, but also...... the food quality and increase the shelflife of the food products. In the present work, lipid oxidation in oil-in-water emulsions was studied via conventional analytical and via novel state-of-the-art techniques. For the first time, the effect of mixing emulsions made of saturated medium-chain triglyceride...

  10. Microfluidic angle of repose test for Pickering emulsions (United States)

    Chacon, L. A.; Baret, J. C.


    Pickering emulsions are appealing systems for droplet-based microfluidic technology. However, to date, their implementation in experiments is limited by their intrinsic characteristics: they present a strong gel-like behaviour and their flowability is lower than their surfactant-stabilized counterpart. Measuring the rheological properties of Pickering emulsions is therefore of interest but very few methods provide measurements using low volumes (oil (w/o) emulsions, obtaining a dramatic change from an empirically very poor flow behaviour to a good one by increasing the particles wettability by the fluorinated phase. Our method combines the advantages of microfluidic rheometers, such as low sample consumption and visual monitoring of the complex fluid elements, and allows the study of emulsions with a strong level of aggregation between the droplets.

  11. Showing Emulsion Properties with Common Dairy Foods (United States)

    Bravo-Diaz, Carlos; Gonzalez-Romero, Elisa


    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.

  12. Synthesis and characterization of novel functional electrosterically stabilized colloidal particles prepared by emulsion polymerization using a strongly ionized amphiphilic diblock copolymer. (United States)

    Mohanty, P S; Dietsch, H; Rubatat, L; Stradner, A; Matsumoto, K; Matsuoka, H; Schurtenberger, P


    Amphiphilic diblock copolymers such as poly(styrene)-block-poly(styrene sulfonate) (PS-b-PSS) (Matsuoka, H.; Maeda, S.; Kaewsaiha, P.; Matsumoto, K. Langmuir 2004, 20, 7412), belong to a class of new polymeric surfactants that ionize strongly in aqueous media. We investigated their self-assembly behavior in aqueous solutions and used them as an emulsifier to prepare electrosterically stabilized colloidal particles of different diameters between 70 to 400 nm. We determined the size, size polydispersity, effective charge, total dissociable charge, structural ordering, and phase behavior using light scattering, transmission electron microscopy (TEM), small-angle neutron scattering (SANS), and potentiometric titration. These experiments clearly demonstrated that all of the synthesized particles were nearly monodisperse (polydispersity indexpolyelectrolyte brush shell. Finally, these monodisperse particles were found to self-assemble into 3D ordered colloidal crystalline arrays at a low volume fraction (=0.00074) that diffract light in the visible region.

  13. 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


    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

  14. 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.


    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

  15. Digestion of dietary fat : gastrointestinal behaviour of emulsions and human physiological responses

    NARCIS (Netherlands)

    Helbig, A.


    Two in vitromodels were used to understand emulsion behavior and the subsequent formation of free fatty acids (FFA), monoglycerides (MG) and diglycerides (DG). Emulsions stabilized by whey protein isolate (WPI) or gum arabic (GA), varying in droplet size, were digested under intestinal conditions.

  16. 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.


    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

  17. Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions (United States)

    The concentration of oat gum, though important for formation of stable emulsion, has no effect on oxidation of Omega 3 oil; this is most prominent in fish-oil based Omega 3 oil. The optimal concentration of oat gum is about 0.2% wt for emulsion stability and visual appearance. We found that concentr...

  18. Response surface optimization of pH and ionic strength for emulsion characteristics of egg yolk. (United States)

    Kurt, S; Zorba, O


    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 strenght were 4.61 to 7.43 and 0.10 to 0.47, respectively.

  19. Sensory and instrumental characterization of fast inverting oil-in-water emulsions for cosmetic application. (United States)

    Korać, R; Krajišnik, D; Milić, J


    The aim of this study was to perform short-term sensory testing and instrumental (conductivity and rheological) characterization of a fast inverted oil-in-water (o/w) emulsion base, also known as a SWOP (Switch-Oil-Phase) emulsion, and reference o/w and water-in-oil (w/o) emulsion bases under various testing conditions: in the presence of ions and at different temperatures. SWOP emulsions are known as metastable o/w emulsions, which invert into w/o emulsions on application of mechanical energy, while rubbing it onto the skin and due to their properties SWOP emulsion are especially suitable as a cosmetic vehicle in, for example, sun-protection products. Sensory testing, which included the evaluation of twenty attributes of the investigated emulsion bases, was performed by a panel of 20 healthy assessors experienced in the evaluation of cosmetic products. Rheological characterization of the investigated emulsion bases included continuous flow testing and oscillatory measurements under various testing conditions. Additionally, conductivity measurements were combined with rheological characterization to monitor stability changes of investigated emulsions. The instrumental and sensory results were analysed statistically and compared. The obtained results indicated that the investigated emulsions behaved differently in the presence of ions (originating from artificial sweat solution) and at different temperatures (under storage and application conditions). Namely, the SWOP emulsion showed similar behaviour to the reference o/w emulsion under storage conditions, but in the presence of ions and at skin temperature, the SWOP emulsion was followed by re-establishment of a stable w/o system, whereas reference o/w emulsion was irreversibly destroyed. The statistical analysis of chosen sensorial attributes indicated that the reference w/o emulsion was significantly different in comparison with the reference o/w and SWOP emulsions, mainly, standing in good agreement with the

  20. Hydrogen template assisted electrodeposition of sub-micrometer wires composing honeycomb-like porous Pb films (United States)

    Cherevko, Serhiy; Xing, Xiaoli; Chung, Chan-Hwa


    High surface area porous Pb films are electrodeposited using a hydrogen bubble dynamic template. The influence of the experimental parameters on the morphology features such as the pore size, wall thickness, and sub-micrometer size features is investigated. Two structural transformations between sub-micrometer wires and particles obtained by adjusting the HClO4 concentration are observed. At a low HClO4 concentration, the growth of sub-micrometer wires is favored. The deposition of particles or wires covered by particles is observed at higher H+ concentrations. The addition of sodium citrate as an additive facilitates the preservation of Pb in the form of wires. Adjusting the concentration of Pb(ClO4)2·3H2O influences the mass transfer of Pb and affects its morphology. At low concentrations, the deposition of porous Pb films composed of porous wires is shown. The additional deposition of particles on wires is observed at high concentrations. The formation process of honeycomb-like porous structures is revealed by analysis of films deposited during different deposition time. The influence of the current density on the micro and sub-micrometer scale morphologies is presented.

  1. Hygroscopic behavior of individual submicrometer particles studied by X-ray spectromicroscopy. (United States)

    Ghorai, Suman; Tivanski, Alexei V


    A novel application of single particle scanning transmission X-ray microscopy (STXM) and near edge X-ray absorption fine structure (NEXAFS) spectroscopy is presented for quantitative analysis of hygroscopic properties and phase transitions of individual submicrometer particles. The approach utilizes the exposure of substrate-deposited individual particles to water vapor at different relative humidity followed by STXM/NEXAFS spectromicroscopy analysis. The hygroscopic properties of atmospherically relevant NaCl, NaBr, NaI, and NaNO(3) submicrometer particles were measured to evaluate the utility of the approach. An analytical approach for quantification of a water-to-solute ratio within an individual submicrometer particle during hydration and dehydration cycles is presented. The results for the deliquescence and efflorescence phase transitions and quantitative measurements of water-to-solute ratios are found in excellent agreement with available literature data. Oxygen K-edge NEXAFS spectra of submicrometer sodium halide droplets are reported along with a unique experimental observation of the formation of the halide-water anionic complex in NaBr and NaI microdimensional droplets. The analytical approach provides a unique opportunity for spectromicroscopy studies of water uptake on environmental particles collected in both laboratory and field studies.

  2. Factors Influencing the Effect of Milkbased Emulsifiers on Lipid Oxidation in Omega-3 Emulsions

    DEFF Research Database (Denmark)

    Horn, Anna Frisenfeldt

    , the aim was to utilize this knowledge for designing delivery emulsions for the addition of fish oil to foods, and thereby achieve oxidatively stable fish oil enriched products. In simple emulsions, sodium caseinate, whey protein isolate, soy lecithin and combinations of milk proteins and milk...... of soy lecithin or a combination of milk protein and milk phospholipids as emulsifier in these 5% and 70% emulsions was shown only to be advantageous in 70% emulsions at low pH. Moreover, a good quality of the emulsifier was shown to be crucial for obtaining a better oxidative stability of emulsions...... factors related to the choice of emulsifier, homogenization equipment and emulsification conditions that could influence lipid oxidation in simple fish oil-in-water emulsion systems. The main focus was on the use of milk proteins alone or in combination with phospholipids as emulsifiers. In addition...

  3. Holographic DESA emulsions (United States)

    Duenkel, Lothar; Eichler, Juergen; Schneeweiss, Claudia; Ackermann, Gerhard


    The DESA material is an ultra-fine grained silver bromide emulsion referring to the name of its four inventors (D)uenkel, (E)ichler, (S)chneeweiss, (A)ckermann of the University of Applied Sciences in Berlin, Germany. The thickness of the dried layer is between 5 and 7.5 μm, and the mean grain size is by about 15 nm, as determined by TEM. During manufacturing, emulsion precipitation and coating are separated strictly from spectral and chemical sensitization. Thus, a high performance could be obtained. Resolution is estimated higher than 8000 lp/mm. Sensitivity amounts to 80 up to 120 μJoules/cm2 for maximum diffraction efficiency by recording Denisyuk white-light reflection holograms at 632,8 nm (HeNe laser). The paper provides an insight into fundamentals of the ultra-fine grained silver halide technology together with new challenges for further developments under theoretical and practical aspects.


    Oliver, A.J.


    A method of preparing nuclear track emulsions having mean grain sizes less than 0.1 microns is described. The method comprises adding silver nitrate to potassium bromide at a rate at which there is always a constant, critical excess of silver ions. For minimum size grains, the silver ion concentration is maintained at the critical level of about pAg 2.0 to 5.0 during prectpitation, pAg being defined as the negative logarithm of the silver ion concentration. It is preferred to eliminate the excess silver at the conclusion of the precipitation steps. The emulsion is processed by methods in all other respects generally similar to the methods of the prior art. (AEC)

  5. Charm studies in emulsion

    CERN Document Server

    Kalinin, Sergey

    Neutrino-nucleon scattering is an effective way to investigate the inner structure of the nucleon, to extract the Standard Model parameters and to explore heavy quarks production dynamics. In the last decades, several experiments have been constructed to study weak interactions of neutrinos with nucleons. One of them was CERN-WA95 experiment operated by the CHORUS collaboration. It is based on a hybrid detector with nuclear emulsion as a target followed by electronic devices. Nuclear emulsion provides three dimensional spatial information with an outstanding resolution of the order of one micron. Therefore, it is ideal to detect short-lived particles. A special technique has been developed to reconstruct events in the emulsion which allows to perform a detailed investigation of events such as charmed hadrons production by neutrinos. As a result, the backround in the selected charm sample is up to six times lower compared to similar experiments. Such a method also permits to make direct measurements of some qu...

  6. Rheology of unstable mineral emulsions

    Directory of Open Access Journals (Sweden)

    Sokolović Dunja S.


    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.

  7. M&A For Lithography Of Sparse Arrays Of Sub-Micrometer Features (United States)

    Brueck, Steven R.J.; Chen, Xiaolan; Zaidi, Saleem; Devine, Daniel J.


    Methods and apparatuses are disclosed for the exposure of sparse hole and/or mesa arrays with line:space ratios of 1:3 or greater and sub-micrometer hole and/or mesa diameters in a layer of photosensitive material atop a layered material. Methods disclosed include: double exposure interferometric lithography pairs in which only those areas near the overlapping maxima of each single-period exposure pair receive a clearing exposure dose; double interferometric lithography exposure pairs with additional processing steps to transfer the array from a first single-period interferometric lithography exposure pair into an intermediate mask layer and a second single-period interferometric lithography exposure to further select a subset of the first array of holes; a double exposure of a single period interferometric lithography exposure pair to define a dense array of sub-micrometer holes and an optical lithography exposure in which only those holes near maxima of both exposures receive a clearing exposure dose; combination of a single-period interferometric exposure pair, processing to transfer resulting dense array of sub-micrometer holes into an intermediate etch mask, and an optical lithography exposure to select a subset of initial array to form a sparse array; combination of an optical exposure, transfer of exposure pattern into an intermediate mask layer, and a single-period interferometric lithography exposure pair; three-beam interferometric exposure pairs to form sparse arrays of sub-micrometer holes; five- and four-beam interferometric exposures to form a sparse array of sub-micrometer holes in a single exposure. Apparatuses disclosed include arrangements for the three-beam, five-beam and four-beam interferometric exposures.

  8. Submicron Emulsions and Their Applications in Oral Delivery. (United States)

    Mundada, Veenu; Patel, Mitali; Sawant, Krutika


    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.

  9. Multiple emulsions containing amazon oil: açaí oil (Euterpe oleracea

    Directory of Open Access Journals (Sweden)

    Márcio Ferrari


    Full Text Available The aim of this work was to formulate O/W/O multiple emulsions containing açaí oil as a model system and to evaluate their physical stability and in vivo Sun Protection Factor (SPF. Multiple emulsions are complex dispersion systems, known also as, "emulsions of emulsions". These emulsion systems, have significant potential in the cosmetic industry. Euterpe oleracea Mart., Arecaceae, popularly known in Brazil as "açaí", is an economically important plant. Açaí oil has been used as antioxidant and as anti-inflammatory activities. The multiple emulsions were prepared using a two-step procedure. The investigated formulations were characterized and their stability over time was evaluated by preliminary and accelerated stability. O/W/O multiple emulsions containing the same concentration of sunscreens with and without açaí oil were evaluated by the International Sun Protection Factor Test Method. The samples containing 70% (w/w of primary emulsion, 5% (w/w PEG-30-dipolyhydroxystearate, 10% (w/w of açaí oil and 5% (w/w of sucrose polybehenate have been found to be stable. The rheological measurements revealed that the samples exhibited non-Newtonian pseudoplastic flow behavior and thixotropy. To conclude, no statistical difference could be observed on the in vivo SPF to both multiple systems with or without açaí oil.

  10. Development of a novel parenteral formulation for tetrazepam using a lipid emulsion. (United States)

    Jumaa, M; Müller, B W


    A novel parenteral formulation for tetrazepam (10 mg/ml) was developed using lipid emulsions. This formulation utilized a new lipid emulsion formulation, which was developed by changing the polarity of the oil phase. It was found that increasing the polarity of the oil phase resulted in enhanced solubility of tetrazepam. Tetrazepam showed higher solubility in a mixture of castor oil and middle-chain triglycerides (MCTs) (1:1) than in any other oil investigated. This mixture resulted in low interfacial tension and moderate viscosity, which seemed to be the optimum oil phase. In addition, to increase the concentration of tetrazepam, an emulsion formulation containing 30% oil phase was produced and optimized. The drug-free emulsion formulation showed fine particle sizes with an imperceptible change in physicochemical properties after more than 2 years on the shelf. As a result, it was possible to produce a parenteral emulsion formulation containing 10 mg/ml tetrazepam. No change in the physicochemical properties of the emulsion was observed after the addition of tetrazepam. The tetrazepam emulsion showed stable behavior during the autoclaving process and good shelf stability for at least 10 months as well. Tetrazepam itself also displayed good stability during the autoclaving process and also showed good shelf stability in this emulsion formulation.

  11. Multiple emulsions containing amazon oil: açaí oil (Euterpe oleracea

    Directory of Open Access Journals (Sweden)

    Márcio Ferrari


    Full Text Available The aim of this work was to formulate O/W/O multiple emulsions containing açaí oil as a model system and to evaluate their physical stability and in vivo Sun Protection Factor (SPF. Multiple emulsions are complex dispersion systems, known also as, "emulsions of emulsions". These emulsion systems, have significant potential in the cosmetic industry. Euterpe oleracea Mart., Arecaceae, popularly known in Brazil as "açaí", is an economically important plant. Açaí oil has been used as antioxidant and as anti-inflammatory activities. The multiple emulsions were prepared using a two-step procedure. The investigated formulations were characterized and their stability over time was evaluated by preliminary and accelerated stability. O/W/O multiple emulsions containing the same concentration of sunscreens with and without açaí oil were evaluated by the International Sun Protection Factor Test Method. The samples containing 70% (w/w of primary emulsion, 5% (w/w PEG-30-dipolyhydroxystearate, 10% (w/w of açaí oil and 5% (w/w of sucrose polybehenate have been found to be stable. The rheological measurements revealed that the samples exhibited non-Newtonian pseudoplastic flow behavior and thixotropy. To conclude, no statistical difference could be observed on the in vivo SPF to both multiple systems with or without açaí oil.

  12. Rheological characterization of O/W emulsions incorporated with neutral and charged polysaccharides. (United States)

    Vianna-Filho, Ricardo Padilha; Petkowicz, Carmen Lúcia Oliveira; Silveira, Joana Léa Meira


    The effects of polysaccharides, including xyloglucan from Hymenaea courbaril (XG), galactomannans from Schizolobium parahybae (GMSP) and Mimosa scabrella (GMMS), xanthan gum (XT), sodium hyaluronate (HNa) and Fucogel(®) (FG), on the rheological behavior of cosmetic emulsions were evaluated. These incorporations gave rise to six emulsified systems, denoted XGE, GMSPE, GMMSE, XTE, HNaE and FGE, respectively. The emulsion consistency was found to follow the trend GMSPE>XGE>HNaE>FGE>XTE>GMMSE. In general, the addition of polysaccharides increased the viscoelastic properties of the emulsions and decreased the creep compliance. The neutral polysaccharides (GMSPE, GMMSE) led to better stability of the emulsions after storing for 20 days relative to charged polymers. It was found that polysaccharides XG, GMSP and GMMS, which come from the seeds of native Brazilian plant species, might be used to modify the flow properties and stabilities of oil-water emulsions. Copyright © 2012 Elsevier Ltd. All rights reserved.

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


    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.

  14. Cryo-FIB SEM for Characterization of the Structure of Fish Oil Emulsions

    DEFF Research Database (Denmark)

    Jensen, Louise Helene Søgaard; Horn, Anna Frisenfeldt; Jacobsen, Charlotte


    such strategy is to add the oil as an emulsion rather than as neat oil. Studies so far have indicated that emulsification of the fish oil changes the oxidative stability of the product but whether emulsification is an advantage seems to be dependent on the food matrix to which the emulsion is added [1, 2......]. It is therefore of interest to look at the emulsions to assess what determines the oxidation. It has been proposed that oxidation is to some extent dependent on the structure of the emulsion; including oil droplet sizes, size distribution and the thickness of the interface between oil and water. This interface...... can be stabilized by food grade emulsifiers such as proteins and phospholipids from milk. The main objective of this study is to characterize fish oil in water emulsions with respect to oil droplet size, size distribution, and ultimately to view the thickness, structure and morphology of the interface...

  15. Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions. (United States)

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


    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.

  16. Emulsifier development for high-concentrated reverse emulsions

    Directory of Open Access Journals (Sweden)

    I.L. Kovalenko


    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

  17. Open Cell Aerogel Foams via Emulsion Templating. (United States)

    Teo, Nicholas; Jana, Sadhan C


    The water-in-oil emulsion-templating method is used in this work for fabrication of open cell aerogel foams from syndiotactic polystyrene (sPS). A surfactant-stabilized emulsion is prepared at 60-100 °C by dispersing water in a solution of sPS in toluene. sPS gel, formed upon cooling of the emulsion to room temperature, locks the water droplets inside the gel. The gel is solvent exchanged in ethanol and then dried under supercritical condition of carbon dioxide to yield the aerogel foams. The aerogel foams show a significant fraction of macropores with a diameter of a few tens of micrometers, defined as macrovoids that originated from the emulsified water droplets. In conjunction, customary macropores of diameter 50-200 nm are derived from sPS gels. The macrovoids add additional openness to the aerogel structures. This paper evaluates the structural characteristics of the macrovoids, such as diameter distribution, macrovoid interconnect density, and skin layer density, in conjunction with the final aerogel foam properties.

  18. Evolution of equilibrium pickering emulsions: a matter of time scales

    NARCIS (Netherlands)

    Kraft, D.J.|info:eu-repo/dai/nl/304824291; Luigjes, B.|info:eu-repo/dai/nl/31412330X; de Folter, J.W.J.|info:eu-repo/dai/nl/325787662; Philipse, A.P.|info:eu-repo/dai/nl/073532894; Kegel, W.K.|info:eu-repo/dai/nl/113729464


    A new class of equilibrium solid-stabilized oil-in-water emulsions harbors a competition of two processes on disparate time scales that affect the equilibrium droplet size in opposing ways. The aim of this work is to elucidate the molecular origins of these two time scales and demonstrate their

  19. Emulsion properties of algae soluble protein isolate from Tetraselmis sp.

    NARCIS (Netherlands)

    Schwenzfeier, A.; Helbig, A.; Wierenga, P.A.; Gruppen, H.


    To study possible applications of microalgae proteins in foods, a colourless, protein-rich fraction was isolated from Tetraselmis sp. In the present study the emulsion properties of this algae soluble protein isolate (ASPI) were investigated. Droplet size and droplet aggregation of ASPI stabilized

  20. Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions. (United States)

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


    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 (Fe2+), 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.

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

    Öztürk, Burcu; Urgu, Müge; Serdaroğlu, Meltem


    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.

  2. Influence of acetazolamide loading on the (in vitro) performances of non-phospholipid-based cationic nanosized emulsion in comparison with phospholipid-based anionic and neutral-charged nanosized emulsions. (United States)

    Tamilvanan, Shunmugaperumal; Kumar, Balakrishnan Ajith


    Acetazolamide (ACZM)-loaded anionic, cationic, and neutral-charged oil-in-water nanosized emulsions were prepared and compared with their mean droplet diameter, surface charge, entrapment efficiency, freeze-thaw cycling stability, in vitro drug release, and transcorneal permeation. The present study aims to determine the influence of ACZM loading on the performances of non-phospholipid-based cationic nanosized emulsion in comparison with phospholipid-based anionic and neutral-charged nanosized emulsions. Regardless of charges, all of these emulsions exhibited a nanometer range mean particle diameter (240-443 nm) following autoclave sterilization. While the anionic and cationic emulsions did show high negative (-36.9 mV) and positive zeta potential (+41.4 mV) values, the neutral-charged emulsion did not. Presence of cryoprotectants (5% w/w sucrose + 5% w/w sorbitol) improved the stability of cationic emulsion to droplet aggregation during freeze-thaw cycling. The in vitro release kinetic behavior of drug exchange with physiological anions present in the simulated tear solution appears to be complex and difficult to characterize using mathematical fitting model equations. Augmentation in drug permeation through goat cornea, in vitro, was noticed for cationic emulsion. ACZM-loaded cationic nanosized emulsion could be suitable for topical application into eye to elicit better therapeutic effect in comparison with its anionic and neutral-charged emulsions.

  3. Nano-emulsions as vehicles for topical delivery of forskolin. (United States)

    Miastkowska, Małgorzata; Sikora, Elżbieta; Lasoń, Elwira; Garcia-Celma, Maria Jose; Escribano-Ferrer, Elvira; Solans, Conxita; Llinas, Meritxell


    Two O/W forskolin-loaded nano-emulsions (0.075% wt.) based on medium chain triglycerides (MCT) and stabilized by a nonionic surfactant (Polysorbate 80 or Polysorbate 40) were studied as forskolin delivery systems. The nano-emulsions were prepared by the PIC method. The mean droplet size of the nano-emulsions with Polysorbate 80 and Polysorbate 40 with oil/surfactant (O/S) ratios of 20/80 and 80% water concentration, measured by Dynamic Light Scattering (DLS), was of 118 nm and 111 nm, respectively. Stability of the formulations, as assessed by light backscattering for 24 h, showed that both nano-emulsions were stable at 25°C. Studies of forskolin in vitro skin permeation from the nano-emulsions and from a triglyceride solution were carried out at 32°C, using Franz-type diffusion cells. A mixture of PBS/ethanol (60/40 v/v) was used as a receptor solution. The highest flux and permeability coefficient was obtained for the system stabilized with Polysorbate 80 (6.91±0.75 µg · cm -2 ·h -1 and 9.21 · 10 -3 ±1.00 · 10 -3 cm · h -1 , respectively) but no significant differences were observed with the flux and permeability coefficient value of forskolin dissolved in oil. The obtained results showed that the nano-emulsions developed in this study could be used as effective carriers for topical administration of forskolin.

  4. Scenario for equilibrium solid-stabilized emulsions. (United States)

    Kegel, Willem K; Groenewold, Jan


    We show theoretically that under certain conditions colloidal particles can give rise to spontaneous emulsification of oil/water systems. The capillary penalty to create a large interface is compensated by entropic contributions connected to ionic dissociation on the colloid surfaces. The colloids themselves are absorbed on the oil/water interface. The conditions for spontaneous emulsification are: (1) oil-water interfacial tension is low (a few mN/m or lower); (2) interfacial tension between colloids and oil is smaller than between colloids and water (in the absence of charge effects); (3) density of chargeable groups on the colloids is large (order 1 nm-2); (4) Debye length is comparable to colloid size.

  5. Starch-based Pickering emulsions for topical drug delivery: A QbD approach. (United States)

    Marto, J; Gouveia, L; Jorge, I M; Duarte, A; Gonçalves, L M; Silva, S M C; Antunes, F; Pais, A A C C; Oliveira, E; Almeida, A J; Ribeiro, H M


    Pickering emulsions are stabilized by solid particles instead of surfactants and have been widely investigated in pharmaceutical and cosmetic fields since they present less adverse effects than the classical emulsions. A quality by design (QbD) approach was applied to the production of w/o emulsions stabilized by starch. A screening design was conducted to identify the critical variables of the formula and the process affecting the critical quality properties of the emulsion (droplet size distribution). The optimization was made by establishing the Design Space, adjusting the concentration of starch and the quantity of the internal aqueous phase. The emulsion production process was, in turn, adjusted by varying the time and speed of stirring, to ensure quality and minimum variability. The stability was also investigated, demonstrating that an increase in starch concentration improves the stability of the emulsion. Rheological and mechanical studies indicated that the viscosity of the emulsions was enhanced by the addition of starch and, to a higher extent, by the presence of different lipids. The developed formulations was considered non-irritant, by an in vitro assay using human cells from skin (Df and HaCat) with the cell viability higher than 90% and, with self-preserving properties. Finally, the QbD approach successfully built quality in Pickering emulsions, allowing the development of hydrophilic drug-loaded emulsions stabilized by starch with desired organoleptic and structural characteristics. The results obtained suggest that these systems are a promising vehicle to be used in products for topical administration. Copyright © 2015 Elsevier B.V. All rights reserved.

  6. Programmed emulsions for sodium reduction in emulsion based foods. (United States)

    Chiu, Natalie; Hewson, Louise; Fisk, Ian; Wolf, Bettina


    In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in the internal aqueous phase of water-in-oil-in-water emulsions. These were designed to destabilise during oral processing when in contact with the salivary enzyme amylase in combination with the mechanical manipulation of the emulsion between the tongue and palate. Oral destabilisation was achieved through breakdown of the emulsion that was stabilised with a commercially modified octenyl succinic anhydride (OSA)-starch. Microstructure breakdown and salt release was evaluated utilising in vitro, in vivo and sensory methods. For control emulsions, stabilised with orally inert proteins, no loss of structure and no release of sodium from the internal aqueous phase was found. The OSA-starch microstructure breakdown took the initial form of oil droplet coalescence. It is hypothesised that during this coalescence process sodium from the internalised aqueous phase is partially released and is therefore available for perception. Indeed, programmed emulsions showed an enhancement in saltiness perception; a 23.7% reduction in sodium could be achieved without compromise in salty taste (p emulsion based foods.

  7. Sub-Micrometer Size Structure Fabrication Using a Conductive Polymer

    Directory of Open Access Journals (Sweden)

    Junji Sone


    Full Text Available Stereolithography that uses a femtosecond laser was employed as a method for multiphoton-sensitized polymerization. We studied the stereolithography method, which produces duplicate solid shapes corresponding to the trajectory of the laser focus point and can be used to build a three-dimensional (3D structure using a conductive polymer. To achieve this, we first considered a suitable polymerization condition for line stereolithography. However, this introduced a problem of irregular polymerization. To overcome this, we constructed a support in the polymerized part using a protein material. This method can stabilize polymerization, but it is not suited for building 3D shapes. Therefore, we considered whether heat accumulation causes the irregular polymerization; consequently, the reduction method of the repetition rate of the femtosecond laser was used to reduce the heating process. This method enabled stabilization and building of a 3D shape using photo-polymerization of a conductive polymer.

  8. An emulsion wash fluid

    Energy Technology Data Exchange (ETDEWEB)

    Dotsenko, Yu.G.; Kasyanenko, N.I.; Nedoseko, L.V.; Yablonovskaya, K.M.


    The advantage of making a wash fluid at drill wells far from the clay works from concentrates of pastes delivered there is demonstrated. A formula is cited for the EP-1 emulsion paste, developed in the Dnepropetrovsk section of the Institute of Mineral Resources (IMR), along with its production technology. The low clay emulsion wash liquid, EPZh-1, obtained directly from the drill well from the EP-1 paste, after adding one of the polymers of the acrylic series (hydrolized polyacrylamide, hypan, K-4 and so on) to it is a volume of 1 to 2 percent of the total mass is suitable for use in different geological conditions. Based on the results of broad testing in the geological organizations of the Sevukreologiya and Yuzhukrgeologiya PO, it is established that the EPZh-1 wash fluid promotes an increase in the speed of well passage on the average by 13.7 percent and an increase in the technical drilling speed of 17.3 percent and a reduction in downtime due to the absence of the clearing agent by 53 percent and due to complications by 50 percent. More than 100,000 meters of wells have been drilled using EPZh-1 and a savings of 1.37 rubles per meter drilled has been achieved.

  9. 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


    Replication of sub-micrometer structures by injection molding leads to special requirements for the mold in order to ensure proper replica and acceptable cycle time. This paper investigates the applicability of induction heating embedded into the mold for the improvement of nanopattern replication....... 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...... rapid heating of the cavity wall using an induction heating system. Temperature was measured using a thermocouple placed in the mold insert. The system was used to heat up the cavity wall with heating rates of up to 10 K/s. Acrylonitrile butadiene styrene (ABS) and polycarbonate (PC) were used...

  10. Development, characterization and antioxidant activity of polysorbate based O/W emulsion containing polyphenols derived from Hippophae rhamnoides and Cassia fistula

    Directory of Open Access Journals (Sweden)

    Barkat Ali Khan


    Full Text Available The objective of this study was to develop a pharmaceutical O/W emulsion containing plant-derived polyphenol extracts and evaluate its stability and antioxidant activity. O/W emulsions were prepared using ionic surfactant polysorbate 80 (Tween 80®. The odorwas adjusted with few drops of blue sea fragrance. DPPH (1,1-diphenyl-2-picrylhydrazyl assay was used to evaluate the antioxidant activity of the plant extracts alone and emulsions containing these extracts. Physical stability was assessed by submitting the emulsions to storage at 8 ºC, 25 ºC, 40 ºC and 40 ºC + 70% RH (relative humidity for two months. Various physical characteristics of emulsions monitored, include color, creaming, liquefaction, centrifugation and pH. Brookfield rotational rheometer was used to determined viscosities and rheological behavior of emulsions. Different types of emulsion were determined microscopically, while pH values of emulsions were measured by a pH meter. Electrical conductivity data confirmed that the outer phase was water. Samples presented an acceptable pH value for an external topical use. Shear thinning behaviour was observed for all emulsions. The polyphenol-rich-plant-derived extracts alone and the extract containing emulsions showed good antioxidant activities. This research confirmed that the method used was suitable for preparing emulsions with Hippophae rhamnoids and Cassia fistula extracts, suggesting that those emulsions are suitable for topical use.

  11. 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


    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.

  12. Submicrometer particles and their effects on the association between air temperature and mortality in Brisbane, Australia. (United States)

    Wang, Lina; Tong, Shilu; Toloo, Ghasem Sam; Yu, Weiwei


    Air temperature and pollution can jointly affect human health. Submicrometer particles appearing to have particularly harmful effects compared with the coarse ones. However, little is known about how the association between temperature and mortality is affected by these particles. This study examined the association between air temperature and mortality before and after adjustment for particle concentrations among different age and disease groups from 1995 to 2000 in Brisbane, Australia. The monitoring of particle size distribution within the 15-750nm range was carried out by a Scanning Mobility Particle Sizer. Corresponding climate and air pollutant data were collected from relevant government agencies. The association between temperature and mortality was quantified using a Poisson time-series model within a distributed lag non-linear modelling framework. The results showed that the effects of air temperature on mortality were lower among the elderly and people with respiratory diseases, and greater among people with cardiovascular diseases after controlling for submicrometer particle concentrations. Submicrometer particles seem to be an important confounder for the temperature-mortality relationship, particularly among vulnerable groups, and should be taken into account when assessing the impacts of air temperature on human health. Crown Copyright © 2013 Published by Elsevier Inc. All rights reserved.


    Directory of Open Access Journals (Sweden)



    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.

  14. High internal phase emulsion with double emulsion morphology and their templated porous polymer systems. (United States)

    Lei, Lei; Zhang, Qi; Shi, Shuxian; Zhu, Shiping


    This paper reports synthesis of the first high internal phase emulsion (HIPE) system with double emulsion (DE) morphology (HIPE-DE). HIPE is a highly concentrated but highly stable emulsion system, which has a dispersed/internal phase fraction over 74vol%. DE represents an emulsion system that hierarchically encapsulates two immiscible phases. The combination of HIPE and DE provides an efficient method for fabrication of complex structures. In this work, HIPE-DE having a water-in-oil-in-water (W/O/W) morphology has been prepared for the first time via a simple one-step emulsification method with poly(2-(diethylamino)ethyl methacrylate) (PDEA) microgel particles as Pickering stabilizer. An oil phase fraction up to 90vol% was achieved by optimizing the microgel concentration in aqueous phase. The mechanism of the DE formation has been elucidated. It was found that while PDEA microgels stabilized the oil droplets in water, small amount protonated DEA monomers acted as surfactant and formed water-containing micelles inside the oil droplets. It was demonstrated that the W/O/W HIPE-DE could be precisely converted into porous polymer structures. With styrene as the oil phase in W/O/W HIPE-DE, porous polystyrene particles were obtained upon polymerization. With dissolved acrylamide as the aqueous phase and toluene as the continuous phase, porous polyacrylamide matrixes were prepared. Elevating temperature required for polymerization did not change the W/O/W HIPE-DE morphologies. This simple approach provides a versatile platform for synthesis of a variety of porous polymer systems. Copyright © 2016 Elsevier Inc. All rights reserved.

  15. Forced dewetting for robust scalable generation of Double Emulsions drops with thin shells (United States)

    Vian, Antoine; Amstad, Esther


    Double emulsions drops are small drops contained in larger drops. They can be used as picoliter-sized vessels to conduct chemical or biochemical reactions or to conduct high throughput screening assays. Key to a successful application of these drops is a good stability against coalescence and rupture. Previous studies have shown that the mechanical stability of double emulsion drops increases if their shell is reduced below the µm scale. Unfortunately, the fabrication of double emulsion drops with such thin shells at high throughputs is still challenging. We present here a new microfluidics device that reduces the thickness of double emulsion shells to values as low as 250 nm at very high throughputs. This is achieved by injecting double emulsion drops with thick shells into a microfluidic channel that is intersected by many shunt channels. These shunt channels remove a large volume fraction of the oil, contained in the shells of double emulsion drops, thereby reducing their shell thickness to values below 250 nm. We demonstrate that the reduction of the shell thickness of double emulsions improves their mechanical stability and lowers their permeability.

  16. Nuclear emulsion readout techniques developed for the CHORUS experiment

    CERN Document Server

    Papadopoulos, I M


    The CHORUS experiment is pursuing the study of the production and decay of short lived particles from neutrino interactions in a nuclear emulsion target. The extraction of the full information from the emulsion sheets has been possible only thanks to the development of fully automatic microscopes. The technique of automatic scanning, pioneered in Nagoya, involves precision mechanics, high quality optics and a readout scheme allowing for fast decisions. From the R&D efforts within the various institutes of the CHORUS collaboration, the complementary approaches adopted by the Nagoya and CERN/NIKHEF groups are described here. Both are based on the principle that all information from the emulsion sheets should be extracted at the highest possible rate, limited only by the camera readout and the mechanical stability of the microscope stage. (12 refs).

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

    Directory of Open Access Journals (Sweden)

    Milinković Jelena R.


    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

  18. Investigation of different emulsion systems for dermal delivery of nicotinamide. (United States)

    Tuncay, Sakine; Özer, Özgen


    Nicotinamide (NA) has been shown to have beneficial effects on several skin diseases such as tumor, acne vulgaris, photodamage, cellulite and atopic dermatitis. The purpose of this study was to develop a multiple emulsion and a microemulsion formulation as delivery systems for NA. A two-step process was used to prepare the W/O/W multiple emulsion. Optimum microemulsion formulation was selected by using construction of pseudo-ternary phase diagram. The physicochemical properties such as droplet size and viscosity measurements, stability studies were also evaluated. Ex-vivo permeation studies were performed with Franz-type diffusion cells and the samples were analysed by high performance liquid chromatography (HPLC). The permeation data showed that there was no significant difference between multiple emulsion and microemulsion (p > 0.05). Transepidermal water loss (TEWL) was also measured. As a result of TEWL studies, a slight increase of TEWL values was observed for microemulsion formulation on rat skin when compared with multiple emulsion and commercial formulation. The results suggested that microemulsion and multiple emulsion formulations could be new and alternative dosage forms for topical application of NA.

  19. Hemoglobin multiple emulsion as an oxygen delivery system. (United States)

    Zheng, S; Zheng, Y; Beissinger, R L; Wasan, D T; McCormick, D L


    Multiple emulsion technology provides a mechanism for the encapsulation and in vivo delivery of drugs, proteins, and other materials which would otherwise be degraded, cleared rapidly, or toxic to the host. These feasibility studies were performed to evaluate a prototype Hb multiple emulsion as a stable oxygen delivery system. A concentrated solution of hemoglobin (Hb) was encapsulated in the form of a Hb-in-oil-in-water (Hb/O/W) multiple emulsion. Studies using mineral oil demonstrated that Hb multiple emulsions have several important characteristics that are compatible with utility as a blood substitute. These include: satisfactory rheological properties and good hydrodynamic stability compared to whole blood, high encapsulation concentration of Hb and high encapsulation efficiency with little met-hemoglobin generation, and satisfactory oxygen affinity and cooperativity compared to whole blood. Isovolemic exchange transfusions of Hb/O/W multiple emulsion can support life in rats whose hematocrit has been reduced to levels (5% or lower) that are incompatible with survival, and induces no acute toxicity. These results are consistent with the utility of Hb/O/W as an oxygen-carrying red blood cell substitute or organ perfusion media.

  20. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. (United States)

    Qiu, Chaoying; Zhao, Mouming; Decker, Eric Andrew; McClements, David Julian


    The influence of three surface-active proteins on the oxidative stability and lipase digestibility of emulsified ω-3 oils was examined: deamidated wheat gliadin (gliadin); sodium caseinate (CN); whey protein isolate (WPI). Gliadin and WPI were more effective at inhibiting lipid oxidation (hydroperoxides and TBARS) of fish oil-in-water emulsions than CN. Protein oxidation during storage was determined by measuring the loss of tryptophan fluorescence. The CN-emulsions exhibited the highest loss of tryptophan fluorescence during aging, as well as the highest amount of lipid oxidation. Potential reasons for the differences in oxidative stability of the emulsions with different proteins include differences in interfacial film thickness, protein chelating ability, and antioxidant amino acids profiles. During in vitro digestion, gliadin-stabilized emulsions had the lowest digestion rate of the three proteins. These results have important implications for using proteins to fabricate emulsion-based delivery systems for ω-3 oils. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. Exceptionally Stable Fluorous Emulsions for the Intravenous Delivery of Volatile General Anesthetics (United States)

    Jee, Jun-Pil; Parlato, Maria C.; Perkins, Mark G.; Mecozzi, Sandro; Pearce, Robert A.


    Background Intravenous delivery of volatile fluorinated anesthetics has a number of potential advantages when compared to the current inhalation method of administration. We reported previously that the IV delivery of sevoflurane can be achieved through an emulsion composed of a linear fluorinated diblock copolymer, a stabilizer, and the anesthetic. However, this original emulsion was subject to particle size growth that would limit its potential clinical utility. We hypothesized that the use of bulkier fluorous groups and smaller poly(ethylene glycol) moieties in the polymer design would result in improved emulsion stability while maintaining anesthetic functionality. Methods The authors prepared emulsions incorporating sevoflurane, perfluorooctyl bromide as a stabilizing agent, and combinations of linear fluorinated diblock copolymer and a novel dibranched fluorinated diblock copolymer. Emulsion stability was assessed using dynamic light scattering. The ability of the emulsions to induce anesthesia was tested in vivo by administering them intravenously to fifteen male Sprague-Dawley rats and measuring loss of the forepaw righting reflex. Results 20% (volume/volume) sevoflurane emulsions incorporating mixtures of dibranched- and linear diblock copolymers had improved stability, with those containing an excess of the dibranched polymers displaying stability of particle size for over one year. The ED50s for loss of forepaw righting reflex were all similar, and ranged between 0.55 and 0.60 ml/kg body weight. Conclusions Hemifluorinated dibranched polymers can be used to generate exceptionally stable sevoflurane nanoemulsions, as required of formulations intended for clinical use. Intravenous delivery of the emulsion in rats resulted in induction of anesthesia with rapid onset and smooth and rapid recovery. PMID:22354241

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

    Energy Technology Data Exchange (ETDEWEB)

    Foerdedal, Harald


    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.

  3. Rheological behavior of food emulsions mixed with saliva : Effect of oil content, salivary protein content, and saliva type

    NARCIS (Netherlands)

    Silletti, Erika; Vingerhoeds, Monique H.; Van Aken, George A.; Norde, Willem

    In this paper, we studied the effect of saliva on the rheological properties of beta-lactoglobulin- and lysozyme-stabilized emulsions, prepared at pH=6.7 in relation to variation of emulsions- and saliva-related parameters. The effect of oil-volume fraction (2.5% w/w to 10% w/w), salivary protein

  4. Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

    NARCIS (Netherlands)

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


    In this paper, we studied the effect of saliva on the rheological properties of ß-lactoglobulin- and lysozyme-stabilized emulsions, prepared at pH¿=¿6.7 in relation to variation of emulsions- and saliva-related parameters. The effect of oil¿volume fraction (2.5% w/w to 10% w/w), salivary protein

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

    Directory of Open Access Journals (Sweden)

    Kanji Matsumoto


    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.

  6. 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


    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.

  7. Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation. (United States)

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


    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.

  8. Estudo da hidratação da pele por emulsões cosméticas para xerose e sua estabilidade por reologia Study of hydration skin by the cosmetics emulsions for xerosis and their stability by rheology

    Directory of Open Access Journals (Sweden)

    Ana Lúcia Koff Milan


    Full Text Available Foram desenvolvidas as emulsões NI (não-iônica e CL (cristal líquido e avaliados os parâmetros reológicos, assim como o efeito hidratante das emulsões NI e CL em mulheres, com faixa etária de 20 ± 2 anos e da emulsão NI em mulheres com faixa etária de 70 ± 7 anos. Os resultados demonstraram adequada estabilidade das emulsões e comportamento pseudoplástico, além de tixotropia aparente. Para a emulsão NI, foi alcançado o melhor perfil reológico com menor ponto de fluidez (13,57 ± 3,19 Pa e maior espalhabilidade (4,99 ± 0,54 mm²/g. Não houve diferença significativa de hidratação dos produtos em mulheres com faixa etária de 20 ± 2 anos da emulsão NI e CL (16,0 ± 5,1%, 14,2 ± 5,5%. No entanto, a hidratação do grupo de mulheres com faixa etária de 70 ± 7 anos foi de 13,1 ± 5,6% para a emulsão NI. Esse resultado demonstra hidratação significativamente menor nesse grupo, quando comparada ao grupo com menor faixa etária. Dessa forma, foi comprovada para esse estudo a importância da avaliação reológica como fator de seleção entre formulações cosméticas semelhantes. Além disso, observou-se a relevância da seleção etária para a avaliação da hidratação cutânea de cosméticos.NI (nonionic and LC (liquid crystal emulsions were developed, and their rheological parameters were evaluated. Also, the hydrating effect of NI and LC emulsions was tested among women with 20 ± 2 years, as well as NI emulsions among women with 70 ± 7 years of age. The results showed that the emulsions were stable and they had a pseudoplastic behavior and apparent thixotropy. The data revealed the best rheological profile of the NI emulsion with the lowest pour point (13.57 ± 3.19 Pa and the highest spreadability (4.99 ± 0.54 mm²/g. There was no significant difference in hydration between NI and LC emulsions (16.0 ± 5.1%; 14.2 ± 5.5% among younger women. However, hydration among elderly women was of 13.1 ± 5.6% for NI

  9. Submicrometer fluid inclusions in turbid-diamond coats (United States)

    Guthrie, George D.; Veblen, David R.; Navon, Oded; Rossman, George R.


    Transmission and analytical electron microscopies were used to characterize the turbid coats on two diamonds from Zaire. The coats contained euhedral cavities (generally ≤ 0.5 μm) that are believed to represent decrepit fluid inclusions. Crystals (generally ≤ 0.2 μm) were sometimes found in the cavities, but they were never observed to fill the cavities entirely. Cavities that appeared to be intact typically contained several solid inclusions and an amorphous material with a low average atomic weight. The crystals in such cavities were able to move under a condensed electron beam, suggesting that the amorphous material was a liquid and not a glass. Using compositional analysis and electron diffraction, five minerals were identified as daughter crystals in the cavities: apatite, high-Ca carbonate, low-Ca carbonate, mica, and quartz. Coesite and olivine were not observed in any of the cavities. Compositional analysis of some crystals indicated that other minerals (e.g., amphibole) were present as daughter crystals; however, electron diffraction data were insufficient to identify them unambiguously. Since these inclusions are believed to have been trapped during the growth of the diamond coats [1], it may be possible to constrain the environment under which the coast grew, assuming that the daughter minerals precipitated from the trapped fluid and that the fluid inclusions have not re-equilibrated. Coexisting magnesite-like and dolomite-like carbonates and silica constrain XCO2 of the fluid to greater than 0.4. The presence of quartz is consistent with the coats developing at lower pressures and temperatures than the cores they surround; alternatively, quartz grew from a glass or high- P, high- T silica polymorph (coesite) when the inclusions re-equilibrated in the quartz stability field.

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

  11. Characterization of starch Pickering emulsions for potential applications in topical formulations. (United States)

    Marku, Diana; Wahlgren, Marie; Rayner, Marilyn; Sjöö, Malin; Timgren, Anna


    The aim of this work has been to characterize starch based Pickering emulsions as a first step to evaluate their possible use as vehicles for topical drug delivery. A minor phase study of emulsions with high oil content has been performed. Emulsion stability against coalescence over eight weeks and after mild centrifugation treatment has been studied. The particle size, rheological properties and in vitro skin penetration of emulsions containing three different oils (Miglyol, paraffin and sheanut oil) was investigated. It was shown that it is possible to produce oil in water starched stabilised Pickering emulsions with oil content as high as 56%. Furthermore, this emulsions show good stability during storage over eight weeks and towards mild centrifugation. The particle size of the systems are only dependent on the ratio between oil and starch and for liquid oils the type of oil do not affect the particle size. The type of oil also affects the cosmetic and rheological properties of the creams but did not affect the transdermal diffusion in in vitro tests. However, it seems as if the Pickering emulsions affected the transport over the skin, as the flux was twice that of what has been previously reported for solutions. Copyright © 2012 Elsevier B.V. All rights reserved.

  12. Study on removal of cadmium from wastewater by emulsion liquid membrane

    Energy Technology Data Exchange (ETDEWEB)

    Mortaheb, Hamid R., E-mail: [Chemistry and Chemical Engineering Research Center of Iran, Tehran, P.O. Box 14335-186 (Iran, Islamic Republic of); Kosuge, Hitoshi [Chemical Engineering Department, Tokyo Institute of Technology, Tokyo, 152-8552 (Japan); Mokhtarani, Babak; Amini, Mohammad H.; Banihashemi, Hamid R. [Chemistry and Chemical Engineering Research Center of Iran, Tehran, P.O. Box 14335-186 (Iran, Islamic Republic of)


    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.

  13. Investigation of lipid oxidation and non-enzymatic browning reactions in marine PL emulsions

    DEFF Research Database (Denmark)

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

    stability of marine PL might be attributed to antioxidative properties of pyrroles formed between oxidised lipids with amine groups from phosphatidylethanolamine (PE) or residues amino acids that are present in marine PL. The main objective of this study was to investigate if the presence of amine group...... from PE or amino acids affected the oxidative stability of purified marine PL emulsions. The secondary objective was to study the non-enzymatic browning reactions in the emulsions which included both Strecker degradation (SD) and pyrroles formation. Emulsions were prepared with and without addition...... of amino acids (leucine, methionine and lysine) from 2 authentic standards (PC and PE) and 2 purified marine PL (LC and MPL) through sonication method. Emulsions were incubated at 60 ºC for 0, 2, 4 and 6 days. Non-enzymatic browning reactions were investigated through measurement of i) Strecker aldehydes...

  14. Recognizing Amino Acid Chirality with Surface-Imprinted Polymers Prepared in W/O Emulsions

    Directory of Open Access Journals (Sweden)

    Min Jae Shin


    Full Text Available A molecularly imprinted polymer was prepared by a surface molecular imprinting technique in water-in-oil (W/O emulsion. In this technique, the solid polymer, which is molecularly imprinted at the internal cavity surface, is prepared by polymerizing W/O emulsions consisting of a water-soluble imprinted molecule, a functional host molecule, an emulsion stabilizer, and a crosslinking agent. Dioleoyl phosphate was used as an emulsion stabilizer, and this compound also acted as a monomer and a host functional group in the imprinted cavity. Divinylbenzene was used as a crosslinker. Tryptophan methyl ester and phenylalanine methyl ester were used as the target template materials. These imprinted polymers exhibited enantiomeric selectivity in absorption experiments, and the maximum separation factor was 1.58. The enantiomeric selectivity with tryptophan methyl ester was higher than that with phenylalanine methyl ester.

  15. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products. (United States)

    Salminen, Hanna; Herrmann, Kurt; Weiss, Jochen


    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.

  16. The evaluation of cosmetic and pharmaceutical emulsions aging process using classical techniques and a new method: FTIR. (United States)

    Masmoudi, H; Dréau, Y Le; Piccerelle, P; Kister, J


    The purpose of this paper is to show how the utilization of Fourier Transform Infrared (FTIR) spectroscopy can be interesting in stability studying of cosmetic or pharmaceutical "oil in water" (O/W) emulsions. In this study temperature storage tests were performed to accelerate the aging process and evaluate the stability of five emulsions. Emulsions were analyzed by FTIR and classical methods (conductivity, viscosity, pH, texture analysis) in order to determine a method that would enable predicting the emulsion's stability. During the aging process, modifications of chemical functions are measured by FTIR (using spectrometric indices), such modifications included: a decrease of unsaturation index, an increase of carbonyl index and a broadening of the carbonyl band. This band was deconvoluted to evaluate the contribution of different species in the broadening phenomenon, which seems to be caused by the appearance of free fatty acids. Conductimetry seems to be the most sensitive technique to assess physical modifications during emulsion's aging. Concerning the most unstable emulsions, a progressive increasing of conductivity was observed several months before the emulsion destabilizes. Consequently, FTIR and conductimetry are two complementary techniques. Conductimetry is a useful technique to predict emulsion destabilization while FTIR allows the measurement of chemical modifications and helps to understand the chemical mechanisms which occur during the oxidation.

  17. Impact of Chinese anthropogenic emissions on submicrometer aerosol concentration at Mt. Tateyama, Japan

    Directory of Open Access Journals (Sweden)

    H. Iida


    Full Text Available Rapid Asian economic development might engender secondary impacts of atmospheric aerosol particles over the western Pacific after conversion of gaseous pollutants such as SO2. To elucidate changes in aerosol concentrations in leeward areas undergoing remarkable industrialization, the number-size distributions of submicrometer (0.3–1.0 μm aerosols were measured at Murododaira (36.6° N, 137.6° E, 2450 m a.s.l. on the western flank of Mount Tateyama in central Japan during January 1999–February 2009. Nighttime data obtained from 2400 to 0500 were used to analyze free-tropospheric aerosol concentration. Monthly average volume concentrations were calculated for months with >50% daily data coverage. Volume concentrations of submicrometer aerosols were high in spring to early summer and low in winter. Significant increasing trends at 95% confidence levels were found for volume concentrations in winter–spring. Simulated monthly anthropogenic aerosol concentrations at Mt. Tateyama from results of regional aerosol modeling with emission inventory up to 2005 showed seasonal variation and winter–spring increasing trends similar to those of observed aerosol concentration. According to the model analyses, the contribution of anthropogenic aerosol concentrations derived from China was high during winter–spring (60–80% of total anthropogenic aerosols at Mt. Tateyama. This accords with the increasing trend observed for winter–spring. Because SO42− is the dominant component of total anthropogenic aerosols, these results suggest that increasing anthropogenic emissions, especially for SO2, in China, engender enhancement of submicrometer-diameter aerosols over Japan during winter–spring.

  18. Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies


    Liu, Sean X; Mukti Singh; Ashley E. Wayman; Diejun Chen; Kenar, James A.


    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 flo...

  19. Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions. (United States)

    Maier, Christiane; Reichert, Corina L; Weiss, Jochen


    Heteroaggregated oil-in-water (O/W) emulsions formed by targeted combination of oppositely charged emulsion droplets were proposed to be used for the modulation of physical properties of food systems, ideally achieving the formation of a particulate 3-dimensional network at comparably low-fat content. In this study, rheological properties of Quillaja saponins (QS), sugar beet pectin (SBP), and whey protein isolate (WPI) stabilized conventional and heteroaggregated O/W emulsions at oil contents of 10% to 60% (w/w) were investigated. Selected systems having an oil content of 30% (w/w) and different particle sizes (d 43 ≤ 1.1 or ≥16.7 μm) were additionally subjected to chemical (genipin or glutaraldehyde) and thermal treatments, aiming to increase network stability. Subsequently, their rheological properties and stability were assessed. Yield stresses (τ 0 ) of both conventional and heteroaggregated O/W emulsions were found to depend on emulsifier type, oil content, and initial droplet size. For conventional emulsions, high yield stresses were only observed for SBP-based emulsions (τ 0 , SBP approximately 157 Pa). Highest yield stresses of heteroaggregates were observed when using small droplets stabilized by SBP/WPI (approximately 15.4 Pa), being higher than those of QS/WPI (approximately 1.6 Pa). Subsequent treatments led to significant alterations in rheological properties for SBP/WPI systems, with yield stresses increasing 29-fold (glutaraldehyde) and 2-fold (thermal treatment) compared to untreated heteroaggregates, thereby surpassing yield stresses of similarly treated conventional SBP emulsions. Genipin-driven treatments proved to be ineffective. Results should be of interest to food manufacturers wishing to design viscoelastic food emulsion based systems at lower oil droplet contents. © 2016 Institute of Food Technologists®.

  20. Uso do óleo de pequi (Caryocar brasiliense em emulsões cosméticas: desenvolvimento e avaliação da estabilidade física Use of pequi oil (Caryocar brasiliense in cosmetics emulsions: development and evaluate of physical stability

    Directory of Open Access Journals (Sweden)

    Aline Rocha Pianovski


    Full Text Available Os objetivos deste trabalho foram desenvolver e avaliar a estabilidade física de emulsões O/A contendo óleo de pequi (Caryocar brasiliense. Emulsões O/A contendo 10,0% (p/p de óleo de pequi foram preparadas e, para promover a estabilidade, a adição de carbomer, magnesium sulfate, sodium chloride e sorbitan oleate, foram estudadas. O tipo de emulsão foi verificado pelo método de diluição e o aspecto, homogeneidade e características organolépticas avaliadas através de análises macroscópicas. Como testes preliminares foram utilizados a centrifugação, ciclo gela-degela e o estresse térmico. Para avaliar a estabilidade acelerada as amostras foram submetidas em diferentes condições de estresse e analisadas a partir do valor de pH, análises macroscópicas e comportamento reológico. As emulsões preparadas com óleo de pequi, 0,3% (p/p de Acrylates/C10-30 Alkyl Acrilate Crosspolymer e 0,2% (p/p de carbomer apresentaram-se estáveis com propriedades pseudoplásticas e tixotrópicas. As características macroscópicas e valores obtidos de pH, viscosidade aparente, índices de fluxo e de consistência da área de histerese durante a estocagem indicaram estabilidade da formulação.The aims of this study were to development and evaluated the physical stability of O/W emulsions containing "Pequi" oil (Caryocar brasiliense. O/W emulsions containing 10.0% (w/w of Pequi oil were prepared, and to improve the stability, the carbomer, magnesium sulfate, sodium chloride and sorbitan oleate were added and studied. The direction of the emulsions was evaluated by dilution method and by macroscopic analysis, the appearance, homogeneity and organoleptic properties were evaluated. The centrifugation, freeze/defrost cycles and stress thermal were used to investigate the preliminary stability. To evaluate the accelerated stability, the samples were stored at different stress conditions and evaluated the pH value, macroscopic analysis and rheological

  1. Stabilization

    Directory of Open Access Journals (Sweden)

    Muhammad H. Al-Malack


    Full Text Available Fuel oil flyash (FFA produced in power and water desalination plants firing crude oils in the Kingdom of Saudi Arabia is being disposed in landfills, which increases the burden on the environment, therefore, FFA utilization must be encouraged. In the current research, the effect of adding FFA on the engineering properties of two indigenous soils, namely sand and marl, was investigated. FFA was added at concentrations of 5%, 10% and 15% to both soils with and without the addition of Portland cement. Mixtures of the stabilized soils were thoroughly evaluated using compaction, California Bearing Ratio (CBR, unconfined compressive strength (USC and durability tests. Results of these tests indicated that stabilized sand mixtures could not attain the ACI strength requirements. However, marl was found to satisfy the ACI strength requirement when only 5% of FFA was added together with 5% of cement. When the FFA was increased to 10% and 15%, the mixture’s strength was found to decrease to values below the ACI requirements. Results of the Toxicity Characteristics Leaching Procedure (TCLP, which was performed on samples that passed the ACI requirements, indicated that FFA must be cautiously used in soil stabilization.

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

    Directory of Open Access Journals (Sweden)

    E. I. Verboloz


    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.

  3. Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions

    Directory of Open Access Journals (Sweden)

    Sonia Losada-Barreiro


    Full Text Available We investigated the effects of resveratrol (RES on the oxidative stability of emulsions composed of stripped corn oil, acidic water and Tween 20 and determined its distribution in the intact emulsions by employing a well-established kinetic method. The distribution of RES is described by two partition constants, that between the oil-interfacial region, POI, and that between the aqueous and interfacial region, PWI. The partition constants, POI and PWI, are obtained in the intact emulsions from the variations of the observed rate constant, kobs, for the reaction between the hydrophobic 4-hexadecylbenzenediazonium ion and RES with the emulsifier volume fraction, ФI. The obtained POI and PWI values are quite high, PWI = 4374 and POI = 930, indicating that RES is primarily located in the interfacial region of the emulsions, %RESI > 90% at ФI = 0.005, increasing up to 99% at ФI = 0.04. The oxidative stability of the corn oil emulsions was determined by measuring the formation of conjugated dienes at a given time in the absence and in the presence of RES. The addition of RES did not improve their oxidative stability in spite that more than 90% of RES is located in the interfacial region of the emulsion, because of the very low radical scavenging activity of RES.

  4. Micro-emultocrit technique: a valuable tool for determination of critical HLB value of emulsions. (United States)

    Macedo, Janus P F; Fernandes, Leonardo L; Formiga, Fábio R; Reis, Michael F; Júnior, Toshiyuiky Nagashima; Soares, Luiz A L; Egito, E Socrates T


    The aim of this work was to develop a methodology for rapid determination of the critical hydrophilic-lipophilic balance (HLB) value of lipophilic fractions of emulsions. The emulsions were prepared by the spontaneous emulsification process with HLB value from 4.3 to 16.7. The preparations were stored at 2 different temperatures (25 degrees C and 4 degrees C) and their physicochemical behavior was evaluated by the micro-emultocrit technique and the long-term stability study. The experimental data show a reverse relationship between HLB values of the surfactant mixtures and emulsion stability. A close correlation between the results for both stability procedures was observed, suggesting the use of micro-emultocrit to predict stabilities of such systems. In addition, it was found that the critical HLB of the Mygliol 812 was 15.367.

  5. Microfluidic synthesis of atto-liter scale double emulsions toward ultrafine hollow silica spheres with hierarchical pore networks. (United States)

    Jeong, Woong-Chan; Choi, Minkee; Lim, Che Ho; Yang, Seung-Man


    A facile PDMS-glass hybrid microfluidic device is developed for generating uniform submicrometer-scale double emulsion droplets with unprecedented simplicity and controllability. Compared with planar flow-focusing geometries, our three-dimensional flow-focusing geometry is advantageous for stably producing femto- to atto-liter droplets without the retraction problem of the dispersed phase fluid. In addition, this microfluidic platform can withstand the use of strong organic solvents (e.g. tetrahydrofuran (THF) and toluene) as a dispersed phase without deforming PDMS devices because the dispersed phase containing organic solvents does not directly contact the PDMS wall. In particular, monodisperse double emulsions are generated spontaneously via the internal phase separation of single emulsions driven by the diffusion of a co-solvent (tetrahydrofuran) in microfluidic devices. Finally, we demonstrated that the double emulsions can be used as morphological templates of ultrafine spherical silica capsules with controlled hierarchical pore networks via the evaporation-induced self-assembly (EISA) method. During EISA, triblock copolymers (Pluronic F127) act as a surfactant barrier separating the internal droplet from the continuous oil phase, resulting in the 'inverse' morphology (i.e. hydrophobic polymer-in-water-in-oil emulsions). Depending on the precursor composition and kinetic condition, various structural and morphological features, such as mesoporous hollow silica spheres with a single central core, multi-cores, or a combination of these with robust controllability can be seen. Electron microscopy (SEM, STEM, HR-TEM), small angle X-ray scattering (SAXS), and N(2) adsorption-desorption confirm the well-controlled hierarchical pore structure of the resulting particles.

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

    Directory of Open Access Journals (Sweden)

    Naveed Akhtar


    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.

  7. Some peculiarities of bitumen emulsion modification

    Directory of Open Access Journals (Sweden)

    A. Batyrbayev


    Full Text Available Polymer modification of bitumen emulsions obtained from bitumen of domestic production with the use of several commercial emulsifiers was studied. The influence of the polymer modifier concentration on bitumen emulsion physical-mechanical properties was considered. Possibility of obtaining of modified bitumen emulsion with high impact resistance was shown.

  8. Some peculiarities of bitumen emulsion modification


    A. Batyrbayev; Sergey Rodivilov; B. Myrzakhmetov


    Polymer modification of bitumen emulsions obtained from bitumen of domestic production with the use of several commercial emulsifiers was studied. The influence of the polymer modifier concentration on bitumen emulsion physical-mechanical properties was considered. Possibility of obtaining of modified bitumen emulsion with high impact resistance was shown.

  9. Direct Surface Tension Measurements of Individual Sub-Micrometer Particles Using Atomic Force Microscopy. (United States)

    Lee, Hansol D; Estillore, Armando D; Morris, Holly S; Ray, Kamal K; Alejandro, Aldair; Grassian, Vicki H; Tivanski, Alexei V


    Understanding the role of sea spray aerosol (SSA) on climate and the environment is of great interest due to their high number concentration throughout the Earth's atmosphere. Despite being of fundamental importance, direct surface tension measurements of SSA relevant sub-micrometer particles are rare, largely due to their extremely small volumes. Herein, atomic force microscopy (AFM) is used to directly measure the surface tension of individual sub-micrometer SSA particle mimics at ambient temperature and varying relative humidity (RH). Specifically, we probed both atmospherically relevant and fundamentally important model systems including electrolyte salts, dicarboxylic acids, and saccharides as single components and mixtures. Our results show that the single particle surface tension depends on RH or solute mole percentage and chemical composition. Moreover, for liquid droplets at and below 100 Pa s in viscosity, or at corresponding RH, we show good agreement between the AFM single particle and the bulk solution surface tension measurements at overlapping concentration ranges. Thus, direct surface tension measurements of individual particles using AFM is shown over a wide range of chemical systems as a function of RH, solute mole percentage, and viscosity than previously reported.

  10. Sub-micrometer adhesion modulation on polymer surfaces containing gratings produced by two-beam interference

    Energy Technology Data Exchange (ETDEWEB)

    Csete, M. [Department of Optics and Quantum Electronics, University of Szeged, Dom ter 9, H-6720 Szeged (Hungary)]. E-mail:; Kresz, N. [Department of Optics and Quantum Electronics, University of Szeged, Dom ter 9, H-6720 Szeged (Hungary); Vass, Cs. [Department of Optics and Quantum Electronics, University of Szeged, Dom ter 9, H-6720 Szeged (Hungary); Kurdi, G. [Research Group on Laser Physics, University of Szeged, Dom ter 9, H-6720 Szeged (Hungary); Heiner, Zs. [Department of Optics and Quantum Electronics, University of Szeged, Dom ter 9, H-6720 Szeged (Hungary); Deli, M. [Laboratory of Molecular Neurobiology, Institute of Biophysics, Biological Research Centre of the Hungarian Academy of Sciences, Temesvari krt. 62, H-6726 Szeged (Hungary); Bor, Zs. [Department of Optics and Quantum Electronics, University of Szeged, Dom ter 9, H-6720 Szeged (Hungary); Marti, O. [Department of Experimental Physics, University of Ulm, Albert Einstein Allee 11, D-89069 Ulm (Germany)


    Grating-like structures having a period of 416 nm were produced on the surface of poly-carbonate films by two-beam interference realized by the fourth harmonic of Nd:Yag laser. The period of the structures was half of that the applied master grating, the ratio of the width of the valleys to the period was tuned by the intensity, the depth of the modulation was increased by the number of laser pulses. Pulsed force mode atomic force microscopy was applied to study the topography and the adhesion on structured surfaces with sub-micrometer resolution. The adhesion modulation caused by the topography was calculated along line cross-sections of the AFM pictures taking into account the tip and surface geometry. The separation of the effects of the topography and the laser-induced material changes proved that the adhesion is increased at the areas illuminated by laser beam having a fluence above the melting threshold. The laser-induced material changes cause an additional adhesion increase at the valleys of the structure. It was shown that the adherence of albumin results in dense packing on poly-carbonate surface parts having sub-micrometer periodic adhesion modulation.

  11. Reaction of iodine atoms with submicrometer squalane and squalene droplets: mechanistic insights into heterogeneous reactions. (United States)

    Popolan-Vaida, Denisia M; Wilson, Kevin R; Leone, Stephen R


    The gas-phase reaction of iodine atoms with hydrocarbon molecules is energetically unfavorable, and there is no direct evidence for iodinated product formation by either H abstraction or I addition reactions at ambient temperature. Here we consider the possible heterogeneous reaction of I atoms with submicrometer droplets composed of a saturated alkane, squalane (Sq), and an unsaturated alkene, squalene (Sqe). The investigations are performed in an atmospheric pressure photochemical flow tube reactor in conjunction with a vacuum ultraviolet photoionization aerosol mass spectrometer and a scanning mobility particle sizer. Squalane, a branched alkane, is unreactive toward I atoms within the signal-to-noise, and an upper limit of the effective reactive uptake coefficient is estimated to be γI(Sq) ≤ 8.58 × 10(–7). In contrast, the reaction of I atoms with unsaturated submicrometer squalene droplets results in observable iodinated squalene products. The effective reactive uptake coefficient of I atom with squalene particles is determined to be γI(Sqe) = (1.20 ± 0.52) × 10(–4) at an average I concentration of 1.5 × 10(14) molecules·cm(–3).

  12. Preparation and power consumption of surfactant-fuel oil-water emulsions using axial, radial, and mixed flow impellers

    Energy Technology Data Exchange (ETDEWEB)

    Torres, L.G.; Zamora, E.R. [Universidad Nacional Autonoma de Mexico, Coyoacan (Mexico). Coordinacion de Ambiental, Intituto de Ingenieria


    Surfactant-oil-water emulsions could have applications in enhanced oil recovery and the bio-desulfurization process applied to crude oil and some fractions. A simple way to prepare oil in water (O/W) emulsions is using a tank and an agitation device. The aim of this work is to propose a technology to prepare surfactant-fuel oil-water emulsions by means of a system involving a tank equipped with baffles, and an agitation device. The employed fuel oil was a high-viscosity fraction, which makes it difficult to handle. Axial, radial, and mixed flow impellers were assessed in the preparation of O/W emulsions, with and without the presence of baffles. Sixteen commercial surfactants were evaluated on the O/W emulsion formation. The effect of the storage temperature on the emulsions stability was assessed. The presence of salt on the surfactant-fuel oil-water emulsion was also investigated. Power vs. Reynolds numbers, extremely important data for the scaling up of the process, were calculated in basis of the power drawn when preparing the emulsions. Total consumption of energy applied to the system, as well as pumping capacity were measured and related to the quality of the O/W emulsions obtained. 21 refs., 9 figs., 4 tabs.

  13. Water Absorption Behavior of Polystyrene Particles Prepared by Emulsion Polymerization with Nonionic Emulsifiers and Innovative Easy Synthesis of Hollow Particles. (United States)

    Okubo, Masayoshi; Kobayashi, Hiroshi; Huang, Chujuan; Miyanaga, Eri; Suzuki, Toyoko


    Submicrometer-sized raspberry-like polystyrene (PS) particles, which were prepared by emulsion polymerization with polyoxyethylene nonylphenyl ether nonionic emulsifier (Emulgen 910, HLB 12.2) and potassium persulfate initiator, contained 8.5 vol % (relative to the particle) of water and 5.5 wt % (relative to PS) of Emulgen 910 in the inside. The water absorption decreased the glass transition temperature of the PS particles dispersed in an aqueous medium. The wt % (relative to PS) of the incorporated Emulgen 910 increased with increasing initial Emulgen 910 concentration in the emulsion polymerization, but the wt % (relative to the total Emulgen 910 used) of the incorporated Emulgen 910 was constant at approximately 50% independent of the initial concentration. The vol % (relative to particle) of water increased to 46% by heat treatment at 90 °C for 24 h, which was based on further water absorption, and resulted in spherical hollow particles, where the amount of the incorporated Emulgen 910 remarkably decreased in a short treatment and then remained almost constant during the heat treatment. After another 24 h treatment, the percentage of nonhollow particles increased gradually, which was based on the escape of the water domain together with Emulgen 910 from the inside of the particles. On the other hand, spherical PS particles prepared by emulsifier-free emulsion polymerization did not contain water in the inside and were not changed to hollow ones by a similar heat treatment. From these results, an innovative easy method to synthesize hydrophobic hollow PS particles is proposed.

  14. Advances with holographic DESA emulsions (United States)

    Dünkel, Lothar; Eichler, Jürgen; Schneeweiss, Claudia; Ackermann, Gerhard


    DESA emulsions represent layer systems based on ultra-fine grained silver halide (AgX) technology. The new layers have an excellent performance for holographic application. The technology has been presented repeatedly in recent years, including the emulsion characterization and topics of chemical and spectral sensitization. The paper gives a survey of actual results referring to panchromatic sensitization and other improvements like the application of silver halide sensitized gelatine (SHSG) procedure. These results are embedded into intensive collaborations with small and medium enterprises (SME's) to commercialize DESA layers. Predominant goals are innovative products with holographic components and layers providing as well as cost effectiveness and high quality.

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

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


    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.

  16. Carbon Dioxide-Water Emulsions for Enhanced Oil Recovery and Permanent Sequestration of Carbon Dioxide

    Energy Technology Data Exchange (ETDEWEB)

    Ryan, David; Golomb, Dan; Shi, Guang; Shih, Cherry; Lewczuk, Rob; Miksch, Joshua; Manmode, Rahul; Mulagapati, Srihariraju; Malepati, Chetankurmar


    This project involves the use of an innovative new invention Particle Stabilized Emulsions (PSEs) of Carbon Dioxide-in-Water and Water-in-Carbon Dioxide for Enhanced Oil Recovery (EOR) and Permanent Sequestration of Carbon Dioxide. The EOR emulsion would be injected into a semi-depleted oil reservoir such as Dover 33 in Otsego County, Michigan. It is expected that the emulsion would dislocate the stranded heavy crude oil from the rock granule surfaces, reduce its viscosity, and increase its mobility. The advancing emulsion front should provide viscosity control which drives the reduced-viscosity oil toward the production wells. The make-up of the emulsion would be subsequently changed so it interacts with the surrounding rock minerals in order to enhance mineralization, thereby providing permanent sequestration of the injected CO{sub 2}. In Phase 1 of the project, the following tasks were accomplished: 1. Perform laboratory scale (mL/min) refinements on existing procedures for producing liquid carbon dioxide-in-water (C/W) and water-in-liquid carbon dioxide (W/C) emulsion stabilized by hydrophilic and hydrophobic fine particles, respectively, using a Kenics-type static mixer. 2. Design and cost evaluate scaled up (gal/min) C/W and W/C emulsification systems to be deployed in Phase 2 at the Otsego County semi-depleted oil field. 3. Design the modifications necessary to the present CO{sub 2} flooding system at Otsego County for emulsion injection. 4. Design monitoring and verification systems to be deployed in Phase 2 for measuring potential leakage of CO{sub 2} after emulsion injection. 5. Design production protocol to assess enhanced oil recovery with emulsion injection compared to present recovery with neat CO{sub 2} flooding. 6. Obtain Federal and State permits for emulsion injection. Initial research focused on creating particle stabilized emulsions with the smallest possible globule size so that the emulsion can penetrate even low-permeability crude

  17. 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


    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.

  18. Morphological transformations of native petroleum emulsions. I. Viscosity studies. (United States)

    Evdokimov, Igor N; Efimov, Yaroslav O; Losev, Aleksandr P; Novikov, Mikhail A


    Emulsions of water in as-recovered native crude oils of diverse geographical origin evidently possess some common morphological features. At low volume fractions varphi of water, the viscosity behavior of emulsions is governed by the presence of flocculated clusters of water droplets, whereas characteristic tight gels, composed of visually monodisperse small droplets, are responsible for the viscosity anomaly at varphi approximately 0.4-0.5. Once formed, small-droplet gel domains apparently retain their structural integrity at higher varphi, incorporating/stabilizing new portions of water as larger-sized droplets. The maximum hold-up of disperse water evidently is the close-packing limit of varphi approximately 0.74. At higher water contents (up to varphi approximately 0.83), no inversion to O/W morphology takes place, but additional water emerges as a separate phase. The onset of stratified flow (W/O emulsion gel + free water) is the cause of the observed viscosity decrease, contrary to the conventional interpretation of the viscosity maximum as a reliable indicator of the emulsion inversion point.

  19. Emulsion technologies for multicellular tumour spheroid radiation assays. (United States)

    McMillan, Kay S; McCluskey, Anthony G; Sorensen, Annette; Boyd, Marie; Zagnoni, Michele


    A major limitation with current in vitro technologies for testing anti-cancer therapies at the pre-clinical level is the use of 2D cell culture models which provide a poor reflection of the tumour physiology in vivo. Three dimensional cell culture models, such as the multicellular spheroid, provide instead a more accurate representation. However, existing spheroid-based assessment methods are generally labour-intensive and low-throughput. Emulsion based technologies offer enhanced mechanical stability during multicellular tumour spheroid formation and culture and are scalable to enable higher-throughput assays. The aim of this study was to investigate the characteristics of emulsion-based techniques for the formation and long term culture of multicellular UVW glioma cancer spheroids and apply these findings to assess the cytotoxic effect of radiation on spheroids. Our results showed that spheroids formed within emulsions had similar morphological and growth characteristics to those formed using traditional methods. Furthermore, we have identified the effects produced on the proliferative state of the spheroids due to the compartmentalised nature of the emulsions and applied this for mimicking tumour growth and tumour quiescence. Finally, proof of concept results are shown to demonstrate the scalability potential of the technology for developing high-throughput screening assays.

  20. Bitumen Emulsion Destabilization Kinetics: Importance of the Crystallized Wax Content. (United States)

    Boucard, Laure; Gaudefroy, Vincent; Chailleux, Emmanuel; Farcas, Fabienne; Schmitt, Véronique


    We study the kinetics of bitumen emulsion destabilization after the addition of sodium hydroxide (NaOH) using macroscopic observations and rheology. Destabilization occurs in a two-step process: first, emulsion flocculates, forming a percolated network of contacting drops, and then coalescence provokes the irreversible connection of bitumen drops, leading to a bitumen continuous network that further relaxes the shape. We show that the destabilization kinetics exhibits a rheological easily identifiable signature allowing reproducible and accurate measurement of the connection/coalescence time trc (which corresponds to the time, determined by rheology, required to form the network made of drops connected by nonrelaxed coalescence). Using this powerful tool, we show that, even if viscosity is thought to govern the shape relaxation of the connected network it does not determine the connection kinetics. Indeed, emulsions with similar rheological behaviors exhibit very different destabilization times. Instead, we evidence a good correlation between the bitumen crystallized wax content and trc. From these experimental results, we discuss the stabilizing effect against coalescence of crystals in bitumen emulsions.

  1. Pickering Emulsion-Based Marbles for Cellular Capsules

    Directory of Open Access Journals (Sweden)

    Guangzhao Zhang


    Full Text Available The biodegradable cellular capsule, being prepared from simple vaporization of liquid marbles, is an ideal vehicle for the potential application of drug encapsulation and release. This paper reports the fabrication of cellular capsules via facile vaporization of Pickering emulsion marbles in an ambient atmosphere. Stable Pickering emulsion (water in oil was prepared while utilizing dichloromethane (containing poly(l-lactic acid and partially hydrophobic silica particles as oil phase and stabilizing agents respectively. Then, the Pickering emulsion marbles were formed by dropping emulsion into a petri dish containing silica particles with a syringe followed by rolling. The cellular capsules were finally obtained after the complete vaporization of both oil and water phases. The technique of scanning electron microscope (SEM was employed to research the microstructure and surface morphology of the prepared capsules and the results showed the cellular structure as expected. An in vitro drug release test was implemented which showed a sustained release property of the prepared cellular capsules. In addition, the use of biodegradable poly(l-lactic acid and the biocompatible silica particles also made the fabricated cellular capsules of great potential in the application of sustained drug release.

  2. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters. (United States)

    Pintado, T; Herrero, A M; Ruiz-Capillas, C; Triki, M; Carmona, P; Jiménez-Colmenero, F


    Emulsion gels prepared with olive oil, chia, and cold gelling agents (transglutaminase, alginate, or gelatin) were used as fat replacers in reduced-fat frankfurter formulation. Nutritional advantages, sensory analysis, technological properties, and microbiological populations of frankfurters were evaluated along with their lipid structural characteristics over chilled storage. Frankfurters with emulsion gels showed significant improvements in fat content (lower saturated fatty acid, higher mono- and polyunsaturated fatty acid contents) and had good fat and water-binding properties. The presence of an emulsion gel reduced lightness and redness, but increased yellowness. Textural behavior of samples was significantly affected by the presence of emulsion gels and by storage. Sensory properties were not affected by the incorporation of emulsion gels, and all frankfurters were judged acceptable. Attenuated total reflectance-Fourier transform infrared spectroscopy results showed that samples with emulsion gels involve more lipid-protein interactions. Frankfurters with emulsion gels showed good stability to oxidation during storage and contained lower levels of microorganism than reduced-fat control at 85 days. © The Author(s) 2015.

  3. The efficacy of compounds with different polarities as antioxidant in emulsions with omega-3 lipids

    DEFF Research Database (Denmark)

    Sørensen, Ann-Dorit Moltke; Nielsen, Nina Skall; Decker, Eric A.


    According to the so-called polar paradox hypothesis, the efficacy of an antioxidant in emulsions is highly affected by its polarity and thereby location in the different phases. However, other factors also affect the efficacy of antioxidants in multiphase systems. The aim of this study was to eva......According to the so-called polar paradox hypothesis, the efficacy of an antioxidant in emulsions is highly affected by its polarity and thereby location in the different phases. However, other factors also affect the efficacy of antioxidants in multiphase systems. The aim of this study...... was to evaluate the efficacy of antioxidants [ascorbic acid, ascorbyl palmitate, ascorbyl CLA and CLA (conjugated linoleic acid)] with different polarities in two different emulsion systems: o/w emulsion (5% oil) and w/o emulsion (98% oil) stabilized with citrem and PGPR, respectively. The efficacy...... of the antioxidants was compared to their partitioning in an o/w emulsion system and to results obtained from different antioxidant assays: iron reducing power, chelating activity and radical scavenging activity. For the w/o emulsions the efficacy of the antioxidants followed the polar paradox hypothesis: ascorbyl...

  4. Use of emulsion for warm mix asphalt

    Directory of Open Access Journals (Sweden)

    Mahabir Panda


    Full Text Available Due to increase in energy costs and emission problems in hot mix asphalt usually used, it brought a great interest to the researchers to develop the warm mix technology for pavement constructions. Commonly known as warm mix asphalt (WMA, it is a typical method in the bituminous paving technology, which allows production and placement of bituminous mixes at lower temperatures than that used for hot mix asphalt (HMA. The WMA involves an environmental friendly production process that utilises organic additives, chemical additives and water based technologies. The organic and chemical additives are normally very costly and still involve certain amount of environmental issues. These factors motivated the authors to take up this technology using simple, environment friendly and somewhat cost effective procedure. In this study, an attempt has been made to prepare warm mixes by first pre-coating the aggregates with medium setting bitumen emulsion (MS and then mixing the semi-coated aggregates with VG 30 bitumen at a lower temperature than normally required. After a number of trials it was observed that mostly three mixing temperatures, namely temperatures 110 °C, 120 °C and 130 °C were appropriate to form the bituminous mixes with satisfactory homogeneity and consistency and as such were maintained throughout this study. Marshall samples for paving mixes were prepared using this procedure for dense bituminous macadam (DBM gradings as per the specifications of Ministry of Road Transport and Highways (MORTH and subsequently Marshall properties of the resultant mixes were studied with the main objective of deciding the different parameters that were considered for development of appropriate warm mix asphalt. In this study it has been observed that out of three mixing temperatures tried, the mixes prepared at 120 °C with bitumen-emulsion composition of 80B:20E for DBM warm mix, offer highest Marshall stability and highest indirect tensile strength

  5. Emulsion Droplet Combustion in Microgravity: Water/Heptane Emulsions (United States)

    Avedisian, C. Thomas


    This presentation reviews a series of experiments to further examine parametric effects on sooting processes of droplet flames in microgravity. The particular focus is on a fuel droplet emulsified with water, specifically emulsions of n-heptane as the fuel-phase and water as the dispersed phase. Water was selected as the additive because of its anticipated effect on soot formation, and the heptane fuel phase was chosen to theoretically reduce the likelihood of microexplosions because its boiling point is nearly the same as that of water: 100 C for water and 98 C for heptane. The water content was varied while the initial droplet diameter was kept within a small range. The experiments were carried out in microgravity to reduce the effects of buoyancy and to promote spherical symmetry in the burning process. Spherically symmetric droplet burning is a convenient starting point for analysis, but experimental data are difficult to obtain for this situation as evidenced by the fact that no quantitative data have been reported on unsupported emulsion droplet combustion in a convection-free environment. The present study improves upon past work carried out on emulsion droplet combustion in microgravity which employed emulsion droplets suspended from a fiber. The fiber can be instrusive to the emulsion droplet burning process as it can promote coalescence of the dispersed water phase and heterogeneous nucleation on the fiber. Prior work has shown that the presence of water in liquid hydrocarbons can have both beneficial and detrimental effects on the combustion process. Water is known to reduce soot formation and radiation heat transfer to combustor walls Gollahalli (1979) reduce flame temperatures and thereby NOx emissions, and encourage secondary droplet atomization or microexplosion. Water also tends to retard ignition and and promote early extinction. The former effect restricted the range of water volume fractions as discussed below.

  6. Emulsion Chamber Technology Experiment (ECT) (United States)

    Gregory, John C.; Takahashi, Yoshiyuki


    The experimental objective of Emulsion Chamber Technology (ECT) was to develop space-borne emulsion chamber technology so that cosmic rays and nuclear interactions may subsequently be studied at extremely high energies with long exposures in space. A small emulsion chamber was built and flown on flight STS-62 of the Columbia in March 1994. Analysis of the several hundred layers of radiation-sensitive material has shown excellent post-flight condition and suitability for cosmic ray physics analysis at much longer exposures. Temperature control of the stack was 20 +/-1 C throughout the active control period and no significant deviations of temperature or pressure in the chamber were observed over the entire mission operations period. The unfortunate flight attitude of the orbiter (almost 90% Earth viewing) prevented any significant number of heavy particles (Z greater than or equal to 10) reaching the stack and the inverted flow of shower particles in the calorimeter has not allowed evaluation of absolute primary cosmic ray-detection efficiency nor of the practical time limits of useful exposure of these calorimeters in space to the level of detail originally planned. Nevertheless, analysis of the observed backgrounds and quality of the processed photographic and plastic materials after the flight show that productive exposures of emulsion chambers are feasible in low orbit for periods of up to one year or longer. The engineering approaches taken in the ECT program were proven effective and no major environmental obstacles to prolonged flight are evident.

  7. Emulsions of crude glycerin from biodiesel processing with fuel oil for industrial heating. (United States)

    Mize, Hannah E; Lucio, Anthony J; Fhaner, Cassie J; Pratama, Fredy S; Robbins, Lanny A; Karpovich, David S


    There is considerable interest in using crude glycerin from biodiesel production as a heating fuel. In this work crude glycerin was emulsified into fuel oil to address difficulties with ignition and sustained combustion. Emulsions were prepared with several grades of glycerin and two grades of fuel oil using direct and phase inversion emulsification. Our findings reveal unique surfactant requirements for emulsifying glycerin into oil; these depend on the levels of several contaminants, including water, ash, and components in MONG (matter organic non-glycerin). A higher hydrophile-lipophile balance was required for a stable emulsion of crude glycerin in fuel oil compared to water in fuel oil. The high concentration of salts from biodiesel catalysts generally hindered emulsion stability. Geometric close-packing of micelles was carefully balanced to mechanically stabilize emulsions while also enabling low viscosity for pumping and fuel injection. Phase inversion emulsification produced more stable emulsions than direct emulsification. Emulsions were tested successfully as fuel for a waste oil burner.

  8. Critical frequency for coalescence of emulsions in an AC electric field (United States)

    Liu, Zhou; Ali, Faizi Hammad; Shum, Ho Cheung


    Applying an electric field to trigger the coalescence of emulsions has been applied in various applications which include crude oil recovery, emulsion stability characterization as well as pico-injection and droplet-based chemical reaction in microfluidics. In this work, we systematically investigated the responses of surfactant-stabilized emulsions to a controlled AC electric field using a customer-built chip. At a given amplitude of the AC voltage, we found a critical frequency beyond which the emulsions remain stable. When the frequency is decreased to below the critical value, emulsions coalesce immediately. Such critical frequency is found to be dependent of amplitude of the AC voltage, viscosity of the fluids, concentration and type of the surfactant as well as the electric conductivity of the droplet phase. Using a model based on the drainage of thin film, we have explored the mechanism behind and interpret this phenomenon systematically. Our work extends the understanding of the electro-coalescence of emulsions and can be beneficial for any applications involve the coalescence of droplets in an AC electric field.

  9. Microorganism viability influences internal phase droplet size changes during storage in water-in-oil emulsions. (United States)

    VanderGheynst, Jean S; Guo, Hong-Yun; Cheng, Yu-Shen; Scher, Herbert


    Water-in-oil emulsions provide an alternative for long-term stabilization of microorganisms. Maintaining physical stability of the emulsion and cell viability is critical for large-scale application. Water-in-oil (W/O) emulsions were prepared with the biolarvacide Lagenidium giganteum and the green alga Chlorella vulgaris. Physical stability was measured via light scattering measurements of the internal phase droplets and cell viability was measured by plating and enumerating colony forming units. Emulsions were demonstrated to stabilize L. giganteum and C. vulgaris for more than 4 months without refrigeration. Introducing nutrients into the internal phase of W/O emulsions without cells had no significant effect on changes in aqueous phase droplet size dynamics. Internal phase droplet size changes that occurred over time were greater in the presence of cells. Increases in droplet size were correlated with cell death indicating measurement of internal phase droplet size changes may be an approach for monitoring declines in cell viability during storage.

  10. Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions. (United States)

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


    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.

  11. Characterization of O/W Emulsions Prepared by PEG-Diisostearate Amphiphilic Random Copolymer. (United States)

    Kaji, Megumi; Fujiwara, Sari; Sakai, Kenichi; Sakai, Hideki


    We have characterized an emulsion system stabilized by an amphiphilic random copolymer, methoxy polyethylene glycol-23 methacrylate/glyceryl diisostearate methacrylate copolymer (MPM-GDM). The combined results of the static surface tension and transmission electron microscopy with freeze-fracture technique (FF-TEM) suggested that this copolymer forms aggregates in aqueous solutions. The membrane emulsification method produced an oil-in-water (O/W) emulsion in the mixture of squalane, water, and MPM-GDM, where the squalane concentration was set at 10 - 60 wt% and the MPM-GDM concentration was either 1 or 5 wt%. The prepared emulsion was stable against coalescence due to the formation of an adsorption layer of MPM-GDM. Based on the FF-TEM results, it is confirmed that a relatively large island-like structure is formed on the emulsion droplet surface. Furthermore, MPM-GDM can act as a thickening agent of the continuous liquid phase, which enhances the stability against creaming. The cooperative two effects improve the stability of the emulsion system without adding co-stabilizer such as low molecularweight surfactants.

  12. Current Trends in Water-in-Diesel Emulsion as a Fuel (United States)

    Yahaya Khan, Mohammed; Abdul Karim, Z. A.; Aziz, A. Rashid A.; Tan, Isa M.


    Water-in-diesel emulsion (WiDE) is an alternative fuel for CI engines that can be employed with the existing engine setup with no additional engine retrofitting. It has benefits of simultaneous reduction of both NOx and particulate matters in addition to its impact in the combustion efficiency improvement, although this needs further investigation. This review paper addresses the type of emulsion, the microexplosion phenomenon, emulsion stability and physiochemical improvement, and effect of water content on the combustion and emissions of WiDE fuel. The review also covers the recent experimental methodologies used in the investigation of WiDE for both transport and stationary engine applications. In this review, the fuel injection pump and spray nozzle arrangement has been found to be the most critical components as far as the secondary atomization is concerned and further investigation of the effect of these components in the microexplosion of the emulsion is suggested to be center of focus. PMID:24563631

  13. [Study on preparation of intravenous submicron emulsions of Oleum Cinnamomi oil of Miao nationality herbal]. (United States)

    Li, Jiang; Liu, Ying-bo


    To study the prescription and preparation of intravenous submicron emulsion of Oleum Cinnamomi oil of Miao nationality herbal. Using the high speed blender mixed round the Oleum Cinnamomi oil with the soybean phospholipids and Pluronic F68 as emulsifier, then using the high pressure homogenizer made the intravenous submicron emulsion of the Oleum Cinnamomi oil and investigate its grain path and distributing. Having been done by using hydroextractor 4,500 r min(-1) 15 minutes the submicron emulsion grain path has well proportioned distribution. The preparation technology is simple and has good stability, so it can be used as a method to make the intravenous submicron emulsion of the Oleum Cinnamomi oil of Miao nationality herbal.

  14. Acoustic and electroacoustic spectroscopy of water-in-diluted-bitumen emulsions. (United States)

    Magual, Alejandro; Horváth-Szabó, Géza; Masliyah, Jacob H


    Water-in-oil emulsions of Athabasca bitumen diluted with toluene have