Emulsion Research Papers - Academia.edu (original) (raw)

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- Chemistry, Viscoelasticity, Colloids, Aggregation
- by Javier Mtz
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- Viscoelasticity, Emulsion, Freezing

Ice cream is a complex food colloid that consists of air bubbles, fat globules, ice crystals and an unfrozen serum phase. Ice crystals and air bubbles are usually in the range of 2&5Opm. The air bubbles are usually partially coated with fat globules and the fat globules are coated with a protein/emulsifier layer. The serum phase consists of the sugars and high molecular weight polysaccharides in a freeze-concentrated solution. Various steps in the manufacturing process, including pasteurization, homogenization, ageing, freezing, and hardening, contribute to the development of this structure. Proteins and emulsifiers compete for interfacial space during the homogenization of the fat and the creation of the mix emulsion. Following homogenization, the emulsion is further affected by changes occuring during the ageing step, viz., crystallization of the fat and rearrangement of the fat globule membrane to the lowest free energy state. This emulsion then undergoes both whipping and ice crystal formation during the dynamic freezing process, which contributes to the development of the four main structural components of the frozen product: a discontinuous foam, a network of partially coalesced fat surrounding the air bubbles, ice crystals, and a continuous, freezeconcentrated, unfrozen aqueous solution. 0 1997 Elsevier Science Ltd. All rights reserved

- by Joan Carrasco
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- Food Science, Nutrition, Food and Nutrition, Foam

Borage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method (RSM) and to use this extract for application in emulsions. The responses were: total polyphenol content (TPC), antioxidant capacity by ORAC, and rosmarinic acid by HPLC. The ranges of the variables temperature, ethanol content and time were 50-90 °C, 0%-30%-60% ethanol (v/v), and 10-15 min. For ethanolic extraction, optimal conditions were at 75.9 °C, 52% ethanol and 14.8 min, yielding activity of 27.05 mg GAE/g DW TPC; 115.96 mg TE/g DW in ORAC and 11.02 mg/L rosmarinic acid. For water extraction, optimal activity was achieved with extraction at 98.3 °C and 22 min, with responses of 22.3 mg GAE/g DW TPC; 81.6 mg TE/g DW in ORAC and 3.9 mg/L rosmarinic acid. The significant variables were ethanol concentration and temperature. For emulsions, the peroxide value was inhibited by 60% for 3% extract concentration; and 80% with 3% extract concentration and OPEN ACCESS Antioxidants 2014, 3 340 0.2% of BSA. The p-anisidine value between the control and the emulsion with 3% extract was reduced to 73.6% and with BSA 86.3%, and others concentrations had similar behavior.

- by María Almajano
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- Chemistry, Medicine, Antioxidants, RSM

Consumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The primary objective of this study was to model the extraction of polyphenols from the avocado pits. In addition, a further objective was to use the extract obtained to evaluate the protective power against oxidation in food systems, as for instance oil in water emulsions and meat products. Moreover, the possible synergy between the extracts and egg albumin in the emulsions is discussed. In Response Surface Method (RSM), the variables used are: temperature, time and ethanol concentration. The results are the total polyphenols content (TPC) and the antiradical power measured by Oxygen Radical Antioxidant Capacity (ORAC). In emulsions, the primary oxidation, by Peroxide Value and in fat meat the secondary oxidation, by TBARS (Thiobarbituric acid reactive substances), were analyzed. The RSM model has an R 2 of 94.69 for TPC and 96.7 for ORAC. In emulsions, the inhibition of the oxidation is about 30% for pure extracts and 60% for the combination of extracts with egg albumin. In the meat burger oxidation, the formation of TBARS is avoided by 90%.

- by María Almajano
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- Food Science, Antioxidants, RSM, Antioxidant

Introduction. The overview is given to systematize information on the indicators, affecting the production and stabilization of foams and emulsions, for applying the existing regularities for more complex dispersed (polyphase) systems.
Materials and methods. Analytical studies of the production and stabilization of foams and polyphase dispersed systems published over the past 20 years. The research focuses on the foams, emulsions, foam emulsion systems and the systems, being simultaneously foam, emulsion and suspension.
Results and discussion. Though foams and emulsions have similarities and their production differs in the dispersion rate, determined by the rate of surfactants adsorption. Emulsifying is faster than foaming, therefore, the production of foam emulsions can be sequential only. Coalescence, as a destruction indicator, is typical of foams and emulsions alike, and it is determined by the properties of surfactants. Other indicators are determined by the features of the dispersion medium. The study systematized the factors, ensuring the stability of dispersion systems. The structural mechanical factor is effective in stabilizing foams and emulsions. It is implemented by the usage of proteins only, or solids with partial soaking, or a combination of proteins and low-molecular surfactants or a combination of proteins and polysaccharides. The structural mechanical factor for polyphase systems stabilization, in particular, for foam emulsions, is based on selecting surfactants to regulate rheological properties of interface adsorption layers, the sequence of dispersion phases, which ensures their spatial location in the food product.
Conclusions. The rheological properties of interface adsorption layers, containing proteins, surfactants, polysaccharides and high viscosity of the dispersion medium play the vital part in ensuring the stability of food dispersion systems.

- by Andrii B Goralchuk
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- Foam, Stabilization, Emulsion

Ethanol offers significant potential to reduce particle emissions in diesel engines; because ethanol has a lower carbon content than diesel fuel and is oxygenated. Active in the world, working in the field of about 30 million, has about 2 million tractors in Turkey. In order to reduce the harmful emissions emitted by these tractors, the emulsions were sprayed directly into the cylinder with their own injector system without any change in the fuel system of the engine used in the experiments. In addition, after the experiments using the emulsion method, the fuel system of the engine was changed and a second series of experiments were made for fumigation method by spraying ethanol into the intake manifold with a gasoline injector. Fuel injector RICS-based software developed by our injector has been checked. Arduino card was used to develop electronic control unit (ECU). In this study, the fuels tested are mixtures of diesel fuel (E0), 5% (v / v) ethanol / diesel fuel (E5) and 10% (v / v) ethanol / diesel fuel (E10). In order to investigate the preparation and usability of the mixture fuels to be used in the experiments using emulsion method, the effect of the temperature between 300C and 500C on the solubility of ethanol and diesel and on the emulsions was investigated. Also, the mixture fuels were examined at 7 degrees temperature and their behaviors were observed. In the fumigation method, fuels were injected with 5% (EP5) and 10% (EP10) ethanol to the intake manifold with the injector placed in the specially designed apparatus. In the all experiments, Cylinder pressure, Motor tourque, specific fuel consumption, exhaust gas temperature, cooling water temperature, fuel temperatures, and finally exhaust emissions were measured. In the second stage of the thesis, the experimental engine model was created with the AVL BOOST 16v program which is a one-dimensional thermodynamic motor simulation program. This simulation engine is calibrated to verify the in-cylinder pressure diagram obtained at the test operating points using the test data of the test engine. With the simulation program, E0, E5, E10, EP10 fuels are modeled separately for the engine speeds. Carbon monoxide (CO), hydrocarbon (HC) and nitrogen oxide (NOX) emissions were observed to decrease at high speeds. In particular, experiments with fumigation using electronically controlled fuel injection have resulted in improvements in HC and work emissions. In the experiments, it was observed that carbon monoxide (CO), hydrocarbon (HC) and nitrous oxide (NOX) emissions decreased at high speeds by the emulsion method.
In the studies carried out with the simulation model, the engine power data obtained with the test engine for each fuel was obtained with the model and the changes in the NOx and soot emissions were evaluated. With only post-injection sprayed with ethanol, there was an average reduction of 95.5% in the soot emission. With two post ejections made with E10 fuel, the emission of smoke decreased 60.5% and 60.3% respectively, while NOx emission increased.

- by Dr. Hüseyin Gürbüz
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- Ethanol, Diesel engine, Emulsion, Fumigation Studies

Electrocoagulation process with sacrificial aluminium anode was used to separate oil from oily wastewater emulsion. A preliminary experimental study was performed to evaluate the most accurate operating parameters, which are then used for the determination of oil removal efficiency. An experimental design using response surface method (RSM) was then applied and oil separation was estimated by measuring turbidity and chemical oxygen demand (COD). An optimal region characterised with low values of turbidity and COD was found. As part of the optimized process, the main effects of the operational parameters were also investigated. The experimental results indicated that electrocoagulation was very efficient and able to achieve 99% turbidity and 90% chemical oxygen demand (COD) in less than 22 min and current density of 25 mA cm −2 . Analysis of variance (ANOVA) showed a high variance coefficient (R 2 ) value of 0.998, thus ensuring a satisfactory adjustment of the second-order regression model with the experimental data.

An attempt to quantitative evaluation of the functionality of food grade chemically modified starches in the emulsion systems by estimation of their surface activity as well as the capability of thickening food products was the main purpose of this present work. It was stated that chemically modified starches reveal higher surface activity at air/water and toluene/water interfaces in comparison to the native starch. The increase of the degree of substitution of polar carboxyl groups as well as rather non-polar acetyl ones results in an enhance of surface activity. Starch sodium octenylsuccinate stands out from other investigated starches, in its excellent capability of lowering surface and interfacial tension. Cross-linked starches reveal excellent stabilisation activity at a pH range of 5.5-7.0 but their surface activity is lower than those of other modified starches. Acetylated starch as well as starch sodium octenylsuccinate reveal satisfactory thickening capability up to pH 4.5 and moreover their surface activity (especially of E 1450) allows us to recommend them as functional constituents of food emulsions. Low thickening capability of oxidised starches rather excluded these derivatives from the group of potential functional additives for food emulsions.

- by andres duque
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- Food Science, Nutrition, Food, Food and Nutrition

Aims: An edible coating “bemul-wax” developed from cassava starch (Manihot
esculentum) was examined for its safety for coating agro-crops.
Study design: Cross-sectional study.
Place and duration of study: Nigerian Stored Products Research Institute, Chemistry/
Biochemistry Laboratory, Km. 3, Asa-Dam Road, P.M.B. 1489, Ilorin, Kwara State,
Nigeria., between January 2007 and July 2007.
Methodology: Some minerals component of the emulsion were assessed and compared with their recommended safety standards.
Results: The emulsion was found to contain some health beneficial mineral elements
(sodium, potassium, copper, calcium, manganese, iron, and zinc) to human kind. Bicarbonate, fluorine, chlorine, nitrate, sulphate, and phosphate were also found at a level of 35.90 ± 0.09, 1.16 ± 0.04, 112 ± 3.13, 53.93 ± 2.99, 4.10 ± 0.03 and 5.64 ± 0.07 mg/L, respectively. The major minerals component of the wax emulsion were found to be calcium (108.1 mg/L), chlorine (112.93 mg/L) and to a lesser extent sodium (87.17 mg/L) and nitrate (53.93 mg/L).
Conclusion: Bemul-wax and its coated products may be considered safe for consumption from elemental point of view. It may also be a good source of health beneficial minerals.

- by Israel Afolabi
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- Preservation, Minerals, New Product Development, Food Preservation

Medicamento: Sinónimo de Fármaco o Droga. Sustancia que al introducirse al organismo humano vivo, altera sus funciones mediante interacción molecular y se utiliza con el propósito de curar o rehabilitar, prevenir, diagnosticar.

- by Itze Martínez
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- Aerosol, Elixir, Suspensión, Emulsion

The present article is a brief bibliographic revision about "microencapsulation" process, one of the important used method for the conservation of physicochemical and biological properties of chemical substances, as well as for other materials of interest, being or not biologically active and showing the importance of its use. A justification about the reason of using this method and a brief description about the previous steps to obtain the product, the formation of emulsions and its stabilization with surfactants; the several materials that are used like cover or agent of encapsulation, and finally a brief discussion on the technique of drying for aspersion.

- by jorge nogales vera
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- Microencapsulation, Surfactant, Dry, Emulsion

These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a variety of wheat flour-based products. The range of values of the results obtained were for: bulk... more

- by Aaron Damak
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- Pharmacology, Chemistry, Food Science, Nutrition

Adsorpsi merupakan salah satu metoda yang dapat digunakan untuk menangani masalah limbah emulsi minyak solar. Pada penelitian ini digunakan adsorben admisel zeolit HDTMA-Br teradsolubilisasi polimetil metakrilat (PMMA) untuk demulsifikasi dan adsorpsi solar. Kondisi optimum pembuatan model limbah emulsi solar adalah konsentrasi SDS 0,002 M, perbandingan minyak:air yaitu 5x10 -4 :1, kecepatan pengadukan 450 rpm selama 15 menit. Hasil uji kestabilan emulsi dengan turbidimeter didapatkan nilai turbiditas 388 NTU dan uji ukuran partikel dengan PSA didapatkan 337,9 nm. Pembuatan adsorben zeolit admisel-PMMA dilakukan dengan melalui tahapan : adsorpsi surfaktan HDTMA-Br pada permukaan zeolit membentuk admisel, mengadsolubilisasikan monomer metil metakrilat (MMA) ke dalam admisel dan polimerisasi MMA dengan menambahkan inisiator kalium persulfat (K 2 S 2 O 8 ). Keberhasilan pembentukan zeolit admisel-PMMA tersebut dibuktikan dengan spektrofotometer FTIR. Analisis kuantitatif adsorpsi minyak solar oleh zeolit admisel-PMMA digunakan metode ekstraksi gravimetri dan adsorpsi SDS menggunakan spektrofotometer UV-Vis. Kondisi optimum adsorpsi adalah massa adsorben 0,6 gram, waktu pengadukan 45 menit dan pH 7,3. Kapasitas adsorpsi optimum untuk solar adalah 97,46 mg/gram dan untuk SDS 16,52 x 10 -4 mmol/L.

- by Qurrota Ayun
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- Natural and Synthetic Zeolite, Emulsion

The phase diagrams were determined of lactic and isohexanoic hydroxy acids as well as salicylic acid with water, a non-ionic surfactant and a paraffinic oil to outline the influence of the hydroxy acids on the structure in a model for a skin lotion. The results showed the influence of the acid to be similar to that of the oil, but that the difference in chain length between the two alpha acids had only insignificant influence. The results are discussed from two aspects: the structures involved in the lotion as applied and the action of the lotion residue on the skin after the evaporation of the water.Les diagrammes de phase de l'acide lactique, de l'acide hydroxy-isohexanoïque, de l'acide salicylique dans l'eau, ainsi que celui d'un tensio actif non-ionique et une huile de paraffine, ont été déterminés afin de décrire l'influence des hydroxy acides sur la structure en prenant pour modèle une lotion cutanée. Les résultats ont montré que l'influence de l'acide est la même que celle de l'huile, et que la différence de longueur de chaîne entre deux alpha hydroxy acides avait une influence peu significative. Les résultats sont discutés à partir de deux aspects: les structures impliquées dans la lotion telle qu'elle est appliquée et l'action des résidus de la lotion sur la peau, suite à l’évaporation de l'eau.

- by abeer al bawab
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- Emulsion

Virgin olive oil quality is assessed by chemical as well as sensory analysis. Two of the most important parameters that define the quality of virgin olive oils are the free acidity and the peroxide index. These chemical parameters are usually determined by manual titration procedures that must be carried out in a laboratory by trained personnel. In this paper, a portable sensor system to support the quality grade assessment of virgin olive oil is presented. The system is battery operated and characterized by small dimensions, light weight and quick measurement response (about 30 s). The working principle is based on the measurement of the electrical conductance of an emulsion between a chemical reagent and the olive oil sample. Two different chemical reagents have been investigated: (1) a hydro-alcoholic solution (HAS), made of 60% ethanol and 40% distilled water; (2) 100% distilled water (DW). Tests have been carried out on a set of 40 olive oil samples. The results have shown how,...

- by Bruno Riccò
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- Chemistry, Chromatography, Olive Oil, Chemosensors

Advancing front model and three reversible reaction models were applied to describe 2-chlorophenol permeation from aqueous solutions by emulsion liquid membranes. Similar results were obtained in most cases by using either of the reversible reaction models. Also di erences between reversible reaction and the advancing front model were shown to be within experimental error in most cases (with the exception of low temperature permeation data) meaning that the role of reversibility of the chemical reaction between internal phase reagent and 2-chlorophenol can be considered negligible. Both advancing front and reversible reaction models can be used with a reasonably accuracy as estimates of 2-chlorophenol permeation for design purposes. ?

- by Paulo Correia
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- Environmental Engineering, Chemical Engineering, Membranes, Modelling

Sodium caseinate (SC)-maltodextrin (MD) conjugates were prepared by a Control Maillard reaction by dry heat treatment of mixture of SC and MD at 60 °C and 80% relative humidity for 12 and 24 hrs. Maillard reaction products and SDS-PAGE confirmed conjugation. When protein solubility assessed in the pH range 3 to 7 conjugate had improved solubility compared to SC especially at isoelectric point of casein. The emulsifying properties of SC-MD conjugate was assessed in oil-in-water (o/w) emulsion and improved the emulsifying activity with emulsion stability. These results indicate a potential for these SC-MD conjugate as functional ingredient for food.

- by srushty patil
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- Characterization, Emulsion, Sodium Caseinate, Conjugate

The influence of temperature on the ultrasonic properties of oil-in-water emulsions was investigated. The ultrasonic velocity and attenuation coefficient of a series of corn oil-in-water emulsions with different disperse phase volume fractions (w=0 to 0.5) and mean droplet radii (r=0.1 to 0.5 mm) were measured as a function of temperature (5 to 50°C ). These measurements were in reasonable agreement with predictions made using ultrasonic scattering theory. The ultrasonic velocity of the emulsions was particularly sensitive to their composition, temperature and droplet size. Around 15°C, the ultrasonic velocity was fairly insensitive to oil concentration. Below this temperature, it increased with oil concentration, whilst above this temperature it decreased. The ultrasonic velocity increased with droplet size. The attenuation coefficient of the emulsions was much more sensitive to composition and droplet size, rather than temperature. It increased with oil concentration and decreased with temperature. The implications of these results for the use of ultrasound for determining the size distribution and concentration of droplets in emulsions are investigated.

- by John Coupland
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- Engineering, Thermodynamics, Ultrasound, Concentration

An emulsion was prepared from hexadecane and a surfactant, Tween 80 (a commercial polyoxyethylene sorbitan mono-oleate), and the destabilization process was followed by visual observation of the separation of the emulsion aided by optical microscopy to estimate droplet size versus time. The emulsions had inferior stability, and the destabilization was completed within a few days. The results showed the emulsion to destabilize with the flocculation step immediately followed by coalescence. The separation rate was at a level calculated from the sedimentation rate of a dilute emulsion. This result was not anticipated, considering the large fraction of the dispersed phase, and an assumption was made as to what counteracting factors may have affected the results.

- by abeer al bawab
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- Emulsion

ABSTRACT In this study, oil-in-water nanoemulsions of β-carotene were produced by high pressure homogenization. The influence of emulsifying conditions including emulsifier type and concentration, homogenization pressure, temperature and cycle on the properties and stability of the nanoemulsions were investigated using a Zetasizer and a Turbiscan Lab, respectively. The mean diameters (z-average) of the dispersed particles containing β-carotene ranged from 132 to 184 nm and the size distribution was unimodal and extended from 40 to 400 nm. The nanoemulsions produced with Tween 20 had the smallest particle sizes and narrowest size distribution. The particle sizes decreased with increases in homogenization pressure and cycle, and also with temperature up to 50 °C. The physical stability of the nanoemulsions decreased with the elevation of temperature but increased with pressure (up to 100 MPa) and homogenization cycle (up to three cycles). During storage at 4 °C and 25 °C, up to 25% of β-carotene in the nanoemulsions was degraded after four weeks with slightly greater loss occurred at 25 °C.

- by PLKM058 NOOR AZEERA BINTI JAMIL
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- Chemical Engineering, Chemistry, High Pressure, Food

- by Aaron-Mutlong Damak
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- Pharmacology, Chemistry, Food Science, Nutrition

The effect of the composition (protein and oil concentration) of a white lupin isolate (o/w) emulsion on its rheological behaviour, texture and droplet size distribution was studied. Emulsions were produced with a protein concentration ranging from 2 to 7% (w/w) and sunflower oil concentration from 45 to 75% (w/w). The study was carried out according to an experimental design developed using response surface methodology (RSM). It was observed that higher levels of protein and oil concentration produce an increase of rheological and texture properties followed by a decrease of the average diameter of oil droplet and subsequently an increase of emulsion stability.

- by Anabela Raymundo
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- Chemistry, Food Science, Viscoelasticity, Statistical Analysis

Virgin coconut oil (VCO) has many health benefits; however, drinking of VCO directly is still uncommon. In order to overcome this problem, microencapsulation can be one of the solutions. Unfortunately, emulsion is an unstable system and rapidly separates into two layers. Therefore, in this study, we carried out the explanatory research of microencapsulation process with descriptive analysis. It comprised two emulsion treatments, using homogenization method, and three drying techniques, to determine the effect of Pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques on the characteristics of VCO powder (before drying: creaming index and emulsion droplet size; and after drying: drying yield, color intensity, moisture content, particle morphology, microencapsulation efficiency, peroxide value, rehydration particle size, and dissolving time). The results demonstrated that all emulsion treatments did not depict any emulsion instability up to 21 days of ...

- by siti nurhasanaah
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- Materials Science, Food Sciences, Emulsion, Pickering Emulsion

- by Stig Friberg
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- Optical microscopy, Emulsion, Sedimentation Rate, Droplet Size

The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b*...

- by Przemysław Siejak
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- Chemistry, Organic Chemistry, Nanoemulsion, Emulsion stability

ABSTRACT a b s t r a c t The effects of pregelatinized waxy maize starch (WMS) concentration (0.0e5.0 wt%) on the physico-chemical properties and stability of model low-fat (20.0 wt% rapeseed oil) oil-in-water emulsions, made with dried egg yolk or sodium caseinate (2.0 wt%) were explored. All samples exhibited shear-thinning flow behavior, and the detected from HerscheleBulkley's model parameters: yield stress (s 0), consistency coefficient (K), and flow behavior index (n) were highly affected (p < 0.001) by WMS addition. Oscillatory test data revealed that the structure of emulsions changed from liquid (2 wt% WMS) to gel-like (!3 wt% WMS). The storage (G 0) and loss (G 00) moduli were modeled as a power function of oscillatory frequency. WMS concentration had a significant (p < 0.001) impact on the emulsions stability with respect to creaming and fat holding capacity. Positive correlation values were found between Bohlin's and stability parameters of emulsions. The obtained results can be exploited for the development of low-fat health-oriented food emulsions.

- by Grażyna Bortnowska
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- Chemistry, Food Science, Rheology, Starch
- by Sarah Gutierrez
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- Chemistry, Food Science, Food, Industrial Biotechnology

Oil-in-water (O/W) emulsion has been a major concern for the petroleum industry. A cost-effective magnetite-reduced graphene oxide (MRGO) nanocomposite was synthesized to study the demulsification process of emulsion using said nanocomposite under solar illumination. Characterization data show that the magnetite was successfully deposited on reduced graphene oxide through redox reaction at varying loading amounts of magnetite. Demulsification of the O/W emulsion using MRGO nanocomposite shows that in general the demulsification efficiency was dependent on the loading amount of Fe3O4 on the RGO sheet. It was proposed that the surfactant hydroxyl groups have an affinity towards Fe3O4, which the loading amount was directly proportionate to available active site in Fe3O4. As the loading amount increases, charge recombination centers on the RGO sheet would increase, effectively affecting the charge distribution within MRGO structure.

- by cheng seong khe
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- Chemical Engineering, Materials Science, Demulsifier, Emulsion

Three emulsions of geranyl acetate (GA)-in-water (W) with identical GA/W ratios and varying surfactant (S), Laureth 4, a commercial C 12 EO 4 compound, fractions were investigated for nature and stability. The emulsions with up to 6% surfactant were W/O, as expected with respect to the solubility of the surfactant in the oil. At 10% surfactant, the aqueous phase became the continuous one and the apparent stability of the emulsion was significantly enhanced. Analysis of the phase diagram and experimental evidence showed the high water content emulsion to be a liquid crystal-in-water emulsion; a kind that did not change even at extreme O/W and LC/W ratios.

- by Ayat Bozeya
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- Engineering, Chemistry, Liquid Crystals, Evaporation

In the recent years, there is a growing interest in the lipid-based formulations for delivery of lipophilic drugs. Due to their potential as therapeutic agents, preferably these lipid soluble drugs are incorporated into inert lipid carriers such as oils, surfactant dispersions, emulsions, liposomes etc. Among them, emulsion forming drug delivery systems appear to be a unique and industrially feasible approach to overcome the problem of low oral bioavailability associated with the BCS class II drugs. Self-emulsifying formulations are ideally isotropic mixtures of oils, surfactants and co-solvents that emulsify to form fine oil in water emulsions when introduced in aqueous media. Fine oil droplets would pass rapidly from stomach and promote wide distribution of drug throughout the GI tract, thereby overcome the slow dissolution step typically observed with solid dosage forms. Recent advances in drug carrier technologies have promulgated the development of novel drug carriers such as c...

- by ANROOP NAIR
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- Chemistry, Drug delivery, Pharmaceutical Chemistry, Medicine

Grafting emulsion copolymerization of methyl methacrylate (MMA) with butyl acrylate (BuA) of different molar ratios onto natural leather was carried out using redox initiation system of potassium persulfate (PPS) developed as an oxidizing agent and some sodium bisulphite adducts as reducing agents. Sodium dodecyl sulphate (SDS) was used as an anionic emulsifier.The grafted leather was characterized via FTIR, SEM and thermal gravimetric analysis. Moreover, the grafted leather was evaluated through water absorption, tensile strength, dyeing performance and hardness measurements. The obtained results revealed that the physical and mechanical properties of the modified leather were enhanced.

- by Hanaa Nasr
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- Materials Science, Grafting, Potassium, Water Absorption

- by Grazyna Lewandowicz and +1
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- Chemical Engineering, Food Science, Biomedical Engineering, Nutrition

- by Stig Friberg and +1
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- Cosmetic, Clinical Sciences, Emulsion, Cosmetic Science

Squalene is a linear triterpene that is extensively utilized as a principal component of parenteral emulsions for drug and vaccine delivery. In this review, the chemical structure and sources of squalene are presented. Moreover, the physicochemical and biological properties of squalene-containing emulsions are evaluated in the context of parenteral formulations. Historical and current parenteral emulsion products containing squalene or squalane are discussed. The safety of squalene-based products is also addressed. Finally, analytical techniques for characterization of squalene emulsions are examined.

- by Manolo Fernandez Diaz
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- Bioengineering, Pharmacology, Biochemistry, Chemistry

- by Kevin Ilgar
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- Thermodynamics, Ultrasound, Concentration, Temperature

artículostécnicos 2 Elena Meabe ingeniera química, responsable de Procesos e Ingeniería de Likuid Nanotek Antonio Sempere ingeniero industrial, Area Manager Europa de Likuid Nanotek Filtración cerámica para el tratamiento y reutilización de aguas aceitosas de origen industrial Las aguas aceitosas representan una fracción importante de las aguas residuales producidas por las actividades industriales y, en muchas ocasiones, requieren tratamientos avanzados, especialmente cuando van a ser reutilizadas. La ultrafiltración cerámica es una tecnología altamente eficiente en la eliminación de aceite y gas (A&G), ya que las membranas cerámicas se caracterizan por su elevada hidrofilicidad, atrayendo el agua y rechazando el aceite. Este comportamiento tiene como resultado óptimos rendimientos de la filtración con altas calidades del efluente. Se presentan los resultados de un estudio en planta piloto para el tratamiento del agua producida generada en la extracción de crudo en una instalación off-shore en Brasil.

- by Antonio Sempere
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- Ceramic Membrane, Emulsion, Produced Water

The Violet tree as it is called is scientifically identified as Securidaca longepedunculata from the family polygalaceae. It is called in Hausa as Sanya. This study investigated the emulsifying power of Violet Plant Root (VPR). This paper discusses the emulsion formation /capacity of VPR at different concentrations of 1 g/100 ml, 2 g/100 ml, 4g/100 ml and 6 g/100 ml. The emulsion capacity of two other synthetic detergents (called Samples A and B) were studied and compared with that of VPR at the same concentration rate. In all, it was observed that the emulsion formation/capacity of VPR showed better creaming behavior than Samples A and B and the creaming stability gradually decreases in VPR but faster in Samples A and B. The emulsion formation/capacity of VPR at 1 g/100 ml concentration was higher than that of Samples A and B. At concentration of 1 g/100 ml and determination time of 0.5 h to 48 h, VPR, Samples A and B the emulsion formation was at the range of 98.40 % to 70 %; 96.70 % to 64.17 % and 98.30 % to 65.00 % respectively. For 2 g/100 ml concentration and at the same time frame as in 1 g/100 ml VPR exhibited also a higher emulsion formation/capacity than Samples A and B with a range of 97.50 % to 63.30 %; 96.70 % to 60.00 % and 95.00 % to 56.60 % for VPR, Samples A and B respectively. For 4 g/100 ml concentration, VPR, Samples A and B had a range of emulsion formation/ capacity of 93.30 % to 61.60 %; 91.60 % to 48.30 % and 95.00 % to 50.00 % respectively for 0.5 h to 48 h determination time. For 6 g/100 ml concentration, VPR, Samples A and B also had an emulsion formation/capacity range of 91.70 % to 66.70 %; 98.30 % to 63.30 % and 85.80 % to 62.50 % respectively within the time frame of 0.5 h to 48 h. On observation of emulsion formation/capacity at different concentrations there is an indicates that VPR is a good emulsifier as it promotes emulsion formation at low and high concentrations and also VPR shows a better emulsion stability at different concentration than Samples A and B on storage over a long period of over six months.

- by IOSR Journals
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- Concentration, Capacity, Emulsion, Vpr

In this study, two saponins-rich plant extracts, viz. Saponaria officinalis and Quillaja saponaria, were used as surfactants in an oil-in-water (O/W) emulsion based on hempseed oil (HSO). This study focused on a low oil phase content of 2% v/v HSO to investigate stable emulsion systems under minimum oil phase conditions. Emulsion stability was characterized by the emulsification index (EI), centrifugation tests, droplet size distribution as well as microscopic imaging. The smallest droplets recorded by dynamic light scattering (droplets size v. number), one day after the preparation of the emulsion, were around 50–120 nm depending the on use of Saponaria and Quillaja as a surfactant and corresponding to critical micelle concentration (CMC) in the range 0–2 g/L. The surface and interfacial tension of the emulsion components were studied as well. The effect of emulsions on environmental bacteria strains was also investigated. It was observed that emulsions with Saponaria officinalis e...

- by Przemysław Siejak
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- Chemistry, Organic Chemistry, Medicine, Molecules

Resveratrol is a natural substance that has been the target of many researchers over the years since it presents a variety of potential applications in the areas of cosmetics and medicine as a treatment for some diseases. Due to its high antioxidant capacity but low bioavailability, we evaluated the antiaging potential of resveratrol as a liotropic liquid crystal emulsion. Initially, we performed in vitro assays to quantify both the organoleptic characteristics and stability of the emulsion. Next, an in vivo trial was performed on the faces of 30 volunteers to determine the cream's cosmetic potential and to measure porphyrins, skin barrier function, skin pigmentation, expression lines, and porosity. The emulsion maintained its characteristics during the in vitro assays and, in the in vivo trial, it had some effect only on pore size in forehead, without any significant effects on the other parameters. We had 6 dropouts throughout the study, then the final number of volunteers was 24. Most volunteers did not show any changes in skin pigmentation throughout the study. Similarly, there was not any noticeable improvement on any other parameters evaluated. However, volunteers related a high level of satisfaction with the product.

- by nádia raposo
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- Chemistry, Resveratrol, Cosmetics, Emulsion

Pickering emulsions are systems composed of two immiscible fluids stabilized by solid organic or inorganic particles. Pickering emulsions are particularly useful in cosmetics, where the surfactants are unwanted, as well as in the pharmaceutical field, where transdermal and/or dermal drug delivery is difficult to achieve and controlled drug release is desired. Here, we studied calcium carbonate particles as stabilizers of Pickering emulsions for topical use. An optimized formulation was obtained using a Quality by Design approach. First, a screening experiment was performed to identify the formulation and process critical variables that affect the quality properties of the Pickering emulsion. The optimization of the production was then studied by establishing the design space. The final formulation was hereinafter investigated regarding the pH, rheological properties, and in vitro cytotoxicity assays. The results showed the formulation had a pH compatible with human skin and a shear ...

- by HELENA MARGARIDA OLIVEIRA MARQU Ribeiro
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- Chemical Engineering, Chemistry, Cosmetics, Emulsion

Biodegradable materials are extensively employed to design nanocarriers that mimic extracellular environment in arthritis. The aim of this study was to formulate and characterize biocompatible, biodegradable ketoprofen-loaded chitosan-chondroitin sulfate (CHS-CS) nanoparticles with natural ingredients for transdermal applications. Polymers used in the design of nanocarriers are biodegradable and produce synergistic anti-inflammatory effect for the treatment of arthritis. For transdermal application, argan oil-based emulgel is utilized to impart viscosity to the formulation. Furthermore, naturally occurring argan oil synergizes anti-inflammatory effect of formulation and promotes skin penetration. CHS and CS form nanoparticles by polyelectrolyte complex formation or complex coacervation at pH 5.0. These particles were loaded into argan oil-based emulgel. Employing this method, nanoparticles were formulated with particle size in the range of 300-500 nm. These nanocarriers entrapped ke...

- by Rabia Gul
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- Chemistry, Chromatography, Chitosan, Nanoparticles

Nanotechnology, shortened to nanotech, is the study of the controlling of matter on an atomic and molecular scale. Generally, nanotechnology deals with structures sized between 1 to 100 nanometer in at least one dimension and involves developing materials or devices within that size. The use of nanotechnology in the field of pharmaceutics and drug delivery has grown over the last few years, so remarkably that the pharmaceuticals developed on the basis of this technology are termed as Nanopharmaceuticals. Among the nanopharmaceuticals currently being used or under investigation, one can mention nanoemulsions, nanosuspensions, nanospheres, carbon nanotubes, micellar nanocarriers (polymeric micelles), nanocapsules, lipid nanoparticles, self-nanoemulsifying systems, dendrimers, etc. Nanoemulsions (also referred as miniemulsions, submicron emulsions, ultrafine emulsions, fine-dispersed emulsions and so forth) are a group of dispersed particles used as vehicles for pharmaceutical aims and seem to be promising for the future of cosmetics, diagnosis, drug therapies and biotechnologies. Due to the similarities between microemulsions and nanoemulsions, various definitions have been proposed in the literature, regarding nanoemulsions, as follows: Nanoemulsions are non-equilibrium emulsions with a remarkable small droplet size in the range of 20-200 nm, regardless of the preparation method. Nanoemulsions are transparent or translucent systems containing droplets with a mean diameter in the range between 100-500 nm, and unlike thermodynamically stable microemulsions, they are kinetically stable. Nanoemulsions are isotropic and thermodynamically stable dispersions consisting of oil, surfactants, co-surfactants and aqueous phase, usually with a droplet diameter within the range of 10-100 nm. Nanoemulsions are non-equilibrium systems with a spontaneous tendency to separate into the constituent phase, although they may possess a relatively high kinetic stability for a long time, unlike microemulsions which are equilibrium systems (i.e. thermodynamically stable). Nanoemulsions can not be formed spontaneously and consequently energy input is required. However, some authors prefer to use the word "nanoemulsions" only for those emulsions with droplet size in the nanometer range obtained by high shear methods (e.g. high shear stirring, high pressure homogenization and ultrasound generators). These authors believe that the emulsions prepared by methods such as self-emulsifying and phase inversion temperature/composition, although possessing an extremely small droplet size, should not be considered as nanoemulsions, due to the influence of the method of preparation on the droplet size, stability and other emulsion properties. As generally accepted, nanoemulsions are transparent or translucent dispersions, having the droplet size of less than 100 nm (the same droplet length-scale as microemulsions) with ultra low interfacial tension, large o/w interfacial areas and long-term physical stability (they are sometimes referred to as "Approaching Thermodynamic Stability"). The following main advantages have made these systems unique and, therefore, attracted much attention for their application in pharmaceutics and drug delivery: Higher solubilization capacity, compared to simple micellar solutions, can improve the solu

- by Reza Aboofazeli
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- Bioinformatics, Materials Science, Life Sciences, Medicine

Objective: Evaluation of the self-emulsifying behaviour of type III lipid systems comprising mixed medium chain glycerides (Miglyol 812-Imwitor 988) and wide range of hydrophilic surfactants in an attempt to identify self-emulsifying microemulsion formulations, prevaricate the crystallization tendency of Cremophor RH40 in the pre-microemulsion concentrate, to shed some light on the mechanistic behavior of these systems after aqueous dispersion. Methods: Non-ionic surfactants with HLB in the range 14 to 16.5 are investigated amongst these are; Cremophor RH40, Cremophor EL, Crillet 4 (polysorbate 80), Crillet 1 (polysorbate 20) and Tagat O2. Optimum oil blends of Miglyol 812-Imwitor 988 and various non-ionic surfactant systems were verified using self-emulsification performance studies, oil droplet diameter measurements and dynamic equilibrium phase studies. Results: Oil blends of Miglyol 812 as an oil and Imwitor 988 as a cosurfactant were optimized for microemulsion systems at ratio...

- by Naser Hasan
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- Chemistry, Chromatography, Emulsion, Pulmonary Surfactant
- by Parinaz Ataeian
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- Engineering, Chemistry, Physical sciences, CHEMICAL SCIENCES

This work investigates the stability of emulsions prepared by using octenyl succinic anhydride (OSA)-modified waxy maize starch in the form of granules, dissolved starch, and nonsolvent precipitated starch as Pickering emulsion stabilisers. The aim of this study was to investigate the effects of different forms of starches on the stability of emulsion using light microscopy, light scattering, and static multiple light scattering. All starch samples were hydrophobically modified with 3% (w/w) n-octenyl succinyl anhydride (OSA). Starch polymer solutions were prepared by dissolving OSA-modified starch in water in an autoclave at 140˚C. Non-solvent precipitates were obtained through ethanol precipitation of dissolved waxy maize. The stability of the oil/water emulsions were different for the three forms of starches used. The granule-based emulsions were unstable, with only a small proportion of the granules adsorbed onto oil droplets, as viewed under a light microscope. The emulsions were observed to cream after 2 hours. The dissolved starch and non-solvent precipitatebased emulsions were stable towards creaming for months, and they had almost 100% emulsifying index (EI = 1) by visual observation and EI~0.9 by multiple light scattering measurements. The results from light microscopy and multiple light scattering measurements indicated the occurrence of coalescence for all three types of emulsions. The coalescence was fastest within days for the granule stabilised system while it was slower both for the dissolved starch and non-solvent precipitate-based emulsions. The latter demonstrated the least degree of coalescence over time. Thus, it was concluded that differences in starch particle size and molecular structure influenced the emulsion droplet size and stability. A decreased particle size correlates to a decrease in droplet size, thus increasing stabilisation against creaming. However, stability towards coalescence was low for the large granules but was best for the non-solvent precipitate starch indicating that there is a window of optimal particle size for stability. Thus, best emulsifying properties were obtained with the nonsolvent precipitates (~120 nm particle size) where the emulsions remained stable after one year of storage. In conclusion, this study illustrated the potentiality of non-solvent precipitated starch as emulsion stabilizers.

- by María Matos
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- Chemical Engineering, Chemistry, Medicine, Multidisciplinary

Abstract A hybrid process has been studied for an oil-in-water (O/W) emulsion treatment. This process consisted of two stages: emulsion destabilization by coagulation/centrifugation with calcium chloride, and subsequent ultrafiltration (UF) using a 300 kDa tubular multichannel ZrO2 ceramic membrane. The O/W emulsion was formulated from a commercial oil concentrate (1 wt % in distilled water) used in metalworking processes. The hybrid process was optimized in terms of ultrafiltration permeate flux and permeate quality parameters, such as chemical oxygen demand (COD), pH, conductivity and turbidity. Experiments’ planning was designed using Taguchi method to determine the influence of four parameters (transmembrane pressure, feed flow rate to the UF module, destabilization temperature, and coagulant salt molar concentration) on a response factor, with three levels for each of them. The contribution of each factor was determined using a statistical analysis of variance (ANOVA). Transmembrane pressure and temperature were the most significant factors affecting permeate flux, while permeate quality, expressed as COD, was mainly influenced by UF feed flow rate and temperature. This behavior was slightly different when ultrafiltration was performed with 300 kDa flat ZrO2 ceramic membranes.

- by María Matos
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- Chemistry, Emulsion

Four distinctive Ceramic membranes have been synthesized using bentonite and Egyptian clay with the expansion of melamine. The addition of melamine (~ 1% by wt.) enhanced the porosity, density, the thermal stability and water permeability of the membranes made from bentonite or Egyptian clay while decreasing the chemical stability of either bentonite or Egyptian clay membranes. The most noteworthy level of decrease in COD (94.7%) is acquired for the concentration of 200ppm with saturating flux of 4.63 E-05 (m 3 /m 2 .s) utilizing (B+M) membrane. The cost of the four manufactured clay membranes was assessed based on raw materials used in the present investigation.

- by Lifescience Global Canada
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- Ceramic Membrane, Melamine, Emulsion