Aging mechanisms of perfluorocarbon emulsions using image analysis

The aging mechanisms of perfluorocarbon emulsions were investigated using image analysis. Oil-in-water emulsions of two perfluorocarbons, n-perfluorohexane and perfluorodecalin, were prepared with three emulsifiers, Lecithin, Span 20, and Pluronic F-68. The effect of the temperature and the replacement of water by an aqueous phase consisting of a microbial culture medium were also studied. The emulsions were prepared by sonication and their stability was followed through analysis of the evolution of mean droplet size. The results indicate that the stability of perfluorocarbon in water emulsions depends on all the parameters investigated and that two aging mechanisms, coalescence and molecular diffusion, may take place. Analysis of the evolution of the mean droplet size during long time periods indicate that coalescence is more common than previously reported for these systems and seems to be favored by a temperature increase.     

Aging mechanisms of oil-in-water emulsions based on a bioemulsifier produced by Yarrowia lipolytica

The aging mechanisms of oil-in-water emulsions prepared with Yansan, a bioemulsifier produced by a Brazilian wild strain of Yarrowia lipolytica, IMUFRJ 50682, in glucose-based fermentation medium, were studied and compared with those prepared with Gum Arabic. Oil-in-water emulsions obtained by combining three different organic phases, perfluoro-n-hexane, n-hexadecane and toluene, with two aqueous buffers of different pH, and two bioemulsifiers, were studied through the evolution of the mean droplet size. The emulsions were prepared by sonication and their droplet size distribution was followed for 60 days at 301 K using image analysis. The results indicate that the aging mechanisms of the studied emulsions depend mainly on the bioemulsifier and on the pH of the medium. It is shown that the emulsions containing Gum Arabic age by coalescence while Yansan-based emulsions change their aging mechanisms from coalescence at pH 3 to molecular diffusion at pH 7.     

The colloidal stability of raw bentonite deformed mechanically by ultrasound

The present study examined the effect of sonication time on the particle–size and the colloidal stability (i.e. point of zero charge, PZC and zeta potential, ζ) of raw bentonite (RB) from Saudi Arabia. In this study, bentonite suspensions were sonicated for various time intervals (30, 60 and 120 min). The effect of sonication time on specific surface area and the colloidal stability behavior of bentonite at various pH and in presence of different NaCl concentration were investigated. The increased in lightness and brightness of bentonite suspension was observed during sonication experiment which could be attributed to the reduction in the particles size.With increasing sonication time the specific surface area increased and consequently the zeta potential of bentonite suspension increased. Also a shifting in the PZC from pH 3 for raw bentonite to pH 2 after 120 min of sonication.The zeta potential of sonicated bentonite suspension in presence of different concentration of NaCl shows unusual trend compared to the unsonicated bentonite. In conclusion, the stability of raw bentonite suspension was significantly modified due the application of ultrasound with rending the particle-size of the bentonite.     

Effect of Emulsification Method on the Properties of Lecithin‐ and PGPR‐Stabilized Water‐in‐Oil‐Emulsions

Water‐in‐oil (w/o) emulsions were prepared with phosphatidylcholine‐depleted lecithin or polyglycerol polyricinoleate (PGPR) as emulsifying agents. The effect of different laboratory emulsification devices and the effect of sodium chloride on particle size distribution, coalescence stability, and water droplet sedimentation were investigated. The properties of lecithin‐stabilized w/o emulsions were found to depend more strongly on the emulsifying method than those prepared with PGPR. The rotor‐stator system was not suitable for preparing stable w/o emulsions with lecithin. Whereas the addition of salt was essential to achieve coalescence‐stable emulsions prepared with PGPR, the presence of NaCl favored the coalescence of water droplets and phase separation in emulsions containing lecithin.     

Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7

The influence of surface and thermal denaturation of adsorbed beta-lactoglobulin (beta-Lg) on the flocculation of hydrocarbon oil droplets was measured at pH 3 and compared with that at pH 7. Oil-in-water emulsions (5 wt % n-hexadecane, 0.5 wt % beta-Lg, pH 3.0) were prepared that contained different levels of salt (0-150 mM NaCl) added immediately after homogenization. The mean particle diameter (d43) and particle size distribution of diluted emulsions were measured by laser diffraction when they were either (i) stored at 30 degrees C for 48 h or (ii) subjected to different thermal treatments (30-95 degrees C for 20 min). In the absence of salt, little droplet flocculation was observed at pH 3 or 7 because of the strong electrostatic repulsion between the droplets. In the presence of 150 mM NaCl, a progressive increase in mean particle size with time was observed in pH 7 emulsions during storage at 30 degrees C, but no significant change in mean particle diameter with time (d43 approximately 1.4 +/- 0.2 microm) was observed in the pH 3 emulsions. Droplet aggregation became more extensive in pH 7 emulsions containing salt (added before thermal processing) when they were heated above 70 degrees C, which was attributed to thermal denaturation of adsorbed beta-Lg leading to interdroplet disulfide bond formation. In contrast, the mean particle size decreased and the creaming stability improved when pH 3 emulsions were heated above 70 degrees C. These results suggest that the droplets in the pH 3 emulsions were weakly flocculated at temperatures below the thermal denaturation temperature of beta-Lg (T < 70 degrees C) but that flocs did not form so readily above this temperature, which was attributed to a reduction in droplet surface hydrophobicity due to protein conformational changes. The most likely explanation for the difference in behavior of the emulsions is that disulfide bond formation occurs much more readily at pH 7 than at pH 3.     

Physicochemical properties of structured phosphatidylcholine in drug carrier lipid emulsions for drug delivery systems

Drug carrier emulsions were prepared with structured phosphatidylcholine (PC-LM) which has both a long hydrocarbon chain and a medium hydrocarbon chain, and the characteristics of PC-LM as an emulsifier were investigated by measuring the creaming ratio, the surface tension of the emulsion system, and the mean particle size and zeta potential of the oil droplets in emulsions. The emulsion prepared with PC-LM as an emulsifier kept the condition and the ratio of separation was lower than those with purified egg yolk lecithin (PEL). The mean particle size of the emulsion prepared with PC-LM was smaller than that with PEL when using only sonication, approximately 250 nm. When using a high-pressure homogenizer after sonication, the mean emulsion size with PC-LM was also smaller than with PEL, approximately 150 nm. The surface tension of the various emulsions and the zeta potential of the emulsion droplets were measured to investigate the stability of the systems. In emulsions with PC-LM or PEL, the surface tension as an index of stability increased as the pressure of the homogenizer increased. Moreover, the zeta potential of the emulsion droplets prepared with PC-LM also increased with an increase in pressure of the homogenizer. As a result, it was found that the drug carrier emulsion prepared with PC-LM had significant advantages in terms of stability and mean diameter. We considered it could be used for the preparations of nanoparticle dispersion systems in drug delivery systems.     

The effect of brine salinity on water-in-oil emulsion stability through droplet size distribution analysis: A case study

Water-in-oil emulsion usually forms during waterflooding in some heavy oil reservoirs. The composition and salinity of the injected water critically affect the w/o emulsion droplet size distribution, which control the emulsion stability and emulsion flow in porous media. The aim of the present work is to assess the effect of different sea water salinities on w/o emulsion stability through microscopic imaging. Therefore, w/o emulsions were prepared with different sea water samples, which were synthesized to resemble Persian Gulf, Mediterranean, Red Sea, and North Sea water samples. The results showed that log-normal distribution function predicts very well the experimental data to track the emulsion droplet size distribution, and then it was used for the emulsion stability analysis. It was found that among the four emulsion samples, North Sea emulsion with the lowest NaCl and TDS concentration of 24.12?g/L and 34.44?g/L remained stable up to almost 24 hours, while Red sea emulsion with the highest NaCl and TDS concentration of 32.39?g/L and 41?g/L became unstable after 6-hour period. This indicated that as the brine concentration increases, the w/o emulsion droplets would be larger due to the higher rate of aggregation and coalescence, and the emulsion stability decreases.     

Influence of ionic calcium on stability of sodium caseinate emulsions

The stability of fine sodium caseinate emulsions (1 wt.% protein, 25 vol.% n-tetradecane, 20 mM imidazole, pH 7) containing various concentrations of calcium chloride has been investigated under perikinetic and orthokinetic conditions by measuring time-dependent changes in droplet-size distribution. Under quiescent storage conditions at 20°C, samples containing at least 10 mM ionic calcium added after emulsification were found to exhibit an increasing average droplet size with time and a developing bimodal droplet-size distribution. Under turbulent conditions of intense shearing, these same emulsions exhibited time-dependent flocculation and coalescence. This interpretation was confirmed by light microscopy. Emulsions prepared with up to 6 mM Ca²⁺ present during emulsification were stable in the presence or absence of flow, but satisfactory emulsions could not be prepared containing more than 6 mM ionic calcium. The results show that the emulsion stability is sensitive to whether the calcium ion content is adjusted before or after homogenization.     

Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size,pH of aggregation and emulsion pH

Oil-in-water emulsions (60% oil (w/w)) were prepared using whey protein aggregates as the sole emulsifying agent. The effects of whey protein aggregate size (the diameter between 0.92 and 10.9?µm), the pH of emulsions (4–8.6) and storage time on physical properties, droplet size, and stability of emulsions were investigated. The results indicate that increment of whey protein aggregate size caused an increase in the firmness, droplet size, and viscosity of emulsions, and also a decrease in the emulsion creaming. The emulsion viscosity, firmness, and droplet size were reduced by increasing the emulsion pH; however, the creaming process was accelerated. Viscosity, creaming, and droplet size of emulsions were increased slightly during 21 days storage at 40°C.     

A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion

An emulsifier with a targeted antioxidant effect was prepared using the inclusion complexes of octenyl succinic anhydride (OSA)-modified cassava amylose (CA) and quercetin (Q). The designed emulsifier, a carbohydrate polymer-flavonoid complex, exhibited both amphiphilic and antioxidant properties. To investigate the physical and oxidation stabilities of the prepared emulsion, three types of emulsions were prepared: primary emulsions stabilized by enzyme-modified starch, secondary emulsions stabilized by OSA-CA, and tertiary emulsions stabilized by Q-encapsulated complexes (OSA-CA/Q). The structural characteristics of CA, OSA-CA, and OSA-CA/Q were investigated by scanning electron microscopy, Fourier transform infrared spectrometry, and small-angle X-ray scattering analysis. The stabilities of the emulsions were evaluated based on their particle size distribution, zeta potential, creaming stability, and peroxide value. The results showed that the secondary and tertiary emulsions exhibited a relatively narrower particle size distribution than the primary emulsions, but the particle size distribution of the tertiary emulsions was the narrowest (10.42 μm). Moreover, the secondary and tertiary emulsions had lower delamination indices than the primary emulsions after 7 days of storage. The results obtained from the antioxidant experiments indicated that OSA-CA/Q exhibited good oxidation stability for application in emulsion systems.     

Preparation of highly monodisperse W/O emulsions with hydrophobically modified SPG membranes

Experimental investigations on the hydrophobic modification of SPG membranes and the preparation of monodisperse W/O (water-in-oil) emulsions using the modified membranes were carried out. Effects of the osmotic pressure of disperse phase, the average pore size of membranes, emulsifier concentrations in continuous phase and the transmembrane pressure on the average size, size distribution and size dispersion coefficient of emulsions were systematically studied. The stability of W/O emulsions was also investigated. The results showed that SPG membranes took on excellent hydrophobicity through the modification by silane coupler reagent (octyltriethoxysilane) or by silicone resin (polymethylsilsesquioxane). Monodisperse W/O emulsions with size dispersion coefficient of about 0.25, which meant high monodispersity, were successfully prepared by using the hydrophobically modified SPG membranes with average pore sizes of 1.8, 2.0, 2.5, 4.8 and 11.1 microm. When the osmotic pressure was lower than 0.855 MPa, the average size of emulsions was gradually increased while the size dispersion coefficient delta gradually decreased with the osmotic pressure; when the osmotic pressure was higher than 0.855 MPa, both the coefficients kept unvarying. When kerosene was saturated with disperse phase in advance, the average size of emulsions became larger and the monodispersity of emulsions was slightly better than that prepared using unsaturated kerosene. The smaller the pore size of SPG membranes was, the better the monodispersity of the W/O emulsions. The average size and size dispersion coefficient delta were nearly independent on the emulsifier concentrations when the PGPR concentration was in the range from 0.5 to 5.0 wt%, whereas both of them slightly increased as the PGPR concentration was below 0.5 wt%. The effect of the transmembrane pressure on size distributions was slight. Both the average size and size dispersion coefficient delta slightly increased to some extent with the increase of the transmembrane pressure in the experimental range. The stability of the W/O emulsions was dependent on the storage time. The mean size of W/O emulsions decreased gradually with the increase of storage time at the first 35 days, and then kept constant; while the size dispersion coefficient of W/O emulsions was nearly not changed.     

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.     

Physicochemical properties and stability of the emulsion prepared with various emulsifiers for enteral nutrition preparations

The mean diameter of emulsion droplets prepared using three different emulsifiers (egg yolk lecithin alone, egg yolk lysolecithin alone, and a mixture of egg yolk lecithin and lysolecithin) was investigated. Considering the nasal administration of enteral nutrients or that through gastric/jejunal fistulae, the stability of each emulsion with artificial gastric fluid (pH 1.2) or intestinal fluid (pH 6.8) was investigated. When adding artificial intestinal fluid, all emulsions prepared with various emulsifiers (egg yolk lecithin, egg yolk lysolecithin, soybean lecithin, soybean lysolecithin, DK ester^® F-140, and Sunsoft^® A-141E) were stable. On the other hand, when adding artificial gastric fluid, emulsions prepared with egg yolk lysolecithin or Sunsoft^® A-141E were stable, but there was a reduction in the stability of emulsions prepared with the other emulsifiers, with an increase in the particle size. Based on these results, we prepared an emulsion using a natural component-derived emulsifier for enteral nutrients, egg yolk lysolecithin, and clarified the pH change-related stability of the emulsion.     

Physico-chemical characteristics of oil-in-water emulsions based on whey protein-phospholipid mixtures

Emulsions prepared with whey proteins, phospholipids and 10% of vegetable oil were used for a model typifying dressings, coffee whitener and balanced diets. For the present study, two whey proteins (partial heat-denatured whey protein concentrate (WPC) and undenatured whey protein isolate (WPI)) in combination with different phospholipids (hydrolysed and unmodified deoiled lecithin) were chosen to investigate the interactions between proteins, phospholipids and salt (sodium chloride) in such emulsion systems. Oil-in-water (o/w) emulsions (10 wt.% sunflower oil) containing various concentrations of commercial whey proteins (1-2%), phospholipids (0.39-0.78%) and salt (0.5-1.5%) were prepared using a laboratory high pressure homogeniser under various preparation conditions. Each emulsion was characterised by droplet size, creaming rate, flow behaviour and protein load. The dynamic surface activity of the whey proteins and lecithins at the oil-water interface was determined using the drop volume method. The properties of emulsions were significantly influenced by the content of whey protein. Higher protein levels improved the emulsion behaviour (smaller oil droplets and increased stability) independent of the protein or lecithin samples used. An increase of the protein content resulted in a lower tendency for oil droplet aggregation of emulsions with WPC to occur and emulsions tending towards a Newtonian flow behaviour. The emulsification temperature was especially important using the partial heat-denatured WPC in combination with the deoiled lecithin. A higher emulsification temperature (60 degrees C) promoted oil droplet aggregation, as well as an increased emulsion consistency. Emulsions with the WPC were significantly influenced by the NaCl content, as well as the protein-salt ratio. Increasing the NaCl content led to an increase of the droplet size, higher oil droplet aggregation, as well as to a higher creaming rate of the emulsions. An increase of the lecithin content from 0.39 to 0.78% in the emulsion system resulted in a small reduction of the single droplet size. This effect was more pronounced when using the hydrolysed lecithins.     

Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes

An oil-in-water emulsion (5 wt% corn oil, 0.5 wt% beta-lactoglobulin (beta-Lg), 0.1 wt% iota-carrageenan, 5 mM phosphate buffer, pH 6.0) containing anionic droplets stabilized by interfacial membranes comprising of beta-lactoglobulin and iota-carrageenan was produced using a two-stage process. A primary emulsion containing anionic beta-Lg coated droplets was prepared by homogenizing oil and emulsifier solution together using a high-pressure valve homogenizer. A secondary emulsion containing beta-Lg-iota-carrageenan coated droplets was formed by mixing the primary emulsion with an aqueous iota-carrageenan solution. The stability of primary and secondary emulsions to sodium chloride (0-500 mM), calcium chloride (0-12 mM), and thermal processing (30-90 degrees C) were analyzed using zeta-potential, particle size and creaming stability measurements. The secondary emulsion had better stability to droplet aggregation than the primary emulsion at NaCl 相似文献   

Comparison of n-tetradecane/electrolyte emulsions properties stabilized by DPPC and DPPC vesicles in the electrolyte solution

The properties of n-tetradecane/electrolyte emulsions with DPPC or DPPC vesicles in the electrolyte solution were investigated. The DPPC molecules form different aggregates, which possess different surface affinity, size and structure, and therefore we assumed some differences in the adsorption at the oil droplet/water interface. The n-tetradecane emulsions in 1:1, 1:2 and 1:3 electrolytes were prepared by mechanical stirring in the presence of DPPC at natural pH. Electrokinetic properties of the systems were investigated taking into account the effective diameter and multimodal size distribution of the droplets as well as the zeta potentials using the dynamic light scattering technique. The zeta potential of the droplets was negative in all systems with NaCl. In the emulsions with CaCl(2) at a higher concentration of electrolyte and emulsions with LaCl(3) with all investigated concentrations, positive values were observed. Similar measurements were performed for DPPC vesicles in the electrolyte solution. The pH and ionic strength changes induce those in the electrical charge of DPPC layer or vesicle surface. This is due to the fact that the DPPC molecule contains -PO(-) and -N(CH(3))(3) groups, which are in equilibrium with H(+) and OH(-), as well as other ions present in the solution, i.e. Na(+), Ca(2+), La(3+) or Cl(-). In the n-tetradecane/electrolyte emulsion stabilized by DPPC or DPPC vesicles the zeta potential may be also related to acid-base interactions. The effect of the ions from the solution on the DPPC layer adsorbed on n-tetradecane droplets or DPPC vesicles is discussed.     

离子/非离子复合型亲水单体的合成及高稳定性聚氨酯乳液的研究

本文合成了离子 非离子复合型亲水单体 (K6 0 0 ) ,并以K6 0 0、IPDI、聚酯二元醇为原料制备了自乳化聚氨酯乳液 .考察了K6 0 0对乳液外观、粒径、粘度、冻融稳定性、高温稳定性、抗电解质能力、pH值稳定性等性质的影响 .结果显示 ,以K6 0 0制得的乳液具有优异的综合稳定性 ,- 2 0℃ ,18h冻融 5次以上仍然稳定 ;可以耐受 80℃的长期高温 ;可与 10 %NaCl溶液以任意比例混合 ;可在pH =1～ 14的范围内性质稳定 ,说明离子 非离子复合型亲水单体对体系的综合稳定性具有很大的作用     

One-pot preparation of three-component oil-in-water high internal phase emulsions stabilized by palm-based laureth surfactants and their moisturizing properties

In the present study, olive and olein oils had been used for the preparation of three-component high internal phase emulsions with oil volume fraction of more than 0.77 stabilized by palm-based laureth surfactants for the first time, respectively. These emulsions were easily prepared by one-pot homogenization. The critical micelle concentration and Gibbs energy of the as-synthesized surfactants were determined and discussed. Likewise, the morphology, structural properties, stability and hydration efficacy of the as-prepared emulsions were investigated. Droplet size distribution observed from the optical micrographs was in agreement with the light scattering results which suggested that droplet size increased with increasing ethylene oxide chain length. The rheological measurements of the emulsions at room (25°C) and elevated (40°C) temperatures were interpreted to give clear and direct explanation on the structure and stability of the emulsions. The hydration efficacy of the emulsions was examined in vivo using a corneometer. Both the emulsions containing olive and olein oils, respectively exhibited high stability as indicated by the rheological measurements and the structural properties did not differ from one another. However, olein oil’s hydration efficacy was higher than olive oil’s, suggesting that olein oil could well be a potential moisturizing lipid which might interest the dermatologists.     

Analysis of an Emulsification Process Using Fractional Experimental Design

ABSTRACT

Soy oil-in-water emulsions (30% oil) with soy lecithin as emulsifier (4%) were prepared using a stirred vessel under batch conditions. The effects of 7 process variables (impeller-to-tank diameter ratio, temperature, agitation speed, mode of cooling and also pre-emulsification mixing rate, pre-emulsification mixing time and resting time before emulsification) were studied according to a fractional factorial design 2^7?3. The droplet size distributions of the emulsions were measured and the kinetics of destabilization were monitored during 3 months. In the experimental domain, the mixing rate was found to be the most significant variable affecting both the size distribution and the stability. It was followed by the temperature, and the impeller-to-tank ratio depending on the Sauter mean diameter or the half-life time of the emulsions. Interaction of the temperature with the agitation speed and with the impeller-to-tank diameter ratio was also observed.     

Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin

The influence of environmental conditions (pH, NaCl, CaCl2, and temperature) on the properties and stability of oil-in-water (O/W) emulsions containing oil droplets surrounded by one-, two-, or three-layer interfacial membranes has been investigated. Three oil-in-water emulsions were prepared with the same droplet concentration and buffer (5 wt % corn oil, 5 mM phosphate buffer, pH 6) but with different biopolymers: (i) primary emulsion: 0.5 wt % beta-Lg; (ii) secondary emulsion: 0.5 wt % beta-Lg, 0.1 wt % iota-carrageenan; (iii) tertiary emulsion: 0.5 wt % beta-Lg, 0.1 wt % iota-carrageenan, 0-2 wt % gelatin. The secondary and tertiary emulsions were prepared by electrostatic deposition of the charged biopolymers onto the surfaces of the oil droplets so as to form two- and three-layer interfacial membranes, respectively. The stability of the emulsions to pH (3-8), sodium chloride (0-500 mM), calcium chloride (0-12 mM), and thermal processing (30-90 degrees C) was determined. We found that multilayer emulsions had better stability to droplet aggregation than single-layer emulsions under certain environmental conditions and that one or more of the biopolymer layers could be made to desorb from the droplet surfaces in response to specific environmental changes (e.g., high salt or high temperature). These results suggest that the interfacial engineering technology used in this study could lead to the creation of food emulsions with improved stability to environmental stresses or to emulsions with triggered release characteristics.