Impact of oil type on nanoemulsion formation and Ostwald ripening stability

The formation of stable transparent nanoemulsions poses two challenges: the ability to initially create an emulsion where the entire droplet size distribution is below 80 nm, and the subsequent stabilization of this emulsion against Ostwald ripening. The physical properties of the oil phase and the nature of the surfactant layer were found to have a considerable impact on nanoemulsion formation and stabilization. Nanoemulsions made with high viscosity oils, such as long chain triglycerides (LCT), were considerably larger ( D = 120 nm) than nanoemulsions prepared with low viscosity oils such as hexadecane ( D = 80 nm). The optimization of surfactant architecture, and differential viscosity eta D/eta C, has led to the formation of remarkably small nanoemulsions. With average sizes below 40 nm they are some of the smallest homogenized emulsions ever reported. What is more remarkable is that LCT nanoemulsions do not undergo Ostwald ripening and are physically stable for over 3 months. Ostwald ripening is prevented by the large molar volume of long chain triglyceride oils, which makes them insoluble in water thus providing a kinetic barrier to Ostwald ripening. Examination of the Ostwald ripening of mixed oil nanoemulsions found that the entropy gain associated with oil demixing provided a thermodynamic barrier to Ostwald ripening. Not only are the nanoemulsions created in this work some of the smallest reported, but they are also thermodynamically stable to Ostwald ripening when at least 50% of the oil phase is an insoluble triglyceride.     

Fat retention at the tongue and the role of saliva: adhesion and spreading of 'protein-poor' versus 'protein-rich' emulsions

Fat perception of food emulsions has been found to relate to in-mouth friction. Previously, we have shown that friction under mouth-like conditions strongly depends on the sensitivity of protein-stabilized emulsion droplets to coalescence. Here, we investigated whether this also implies that oral fat retention depends in a similar manner on the stability of the emulsion droplets against coalescence. We investigate the separate contributions of droplet adhesion and droplet spreading to fat retention at the tongue, as well as the role of saliva. We perform ex vivo (Confocal Raman Spectroscopy; Confocal Scanning Laser Microscopy) experiments using pig's tongue surfaces in combination with human in vivo experiments. These reveal that protein-poor (unstable) emulsions are retained more at the tongue than protein-rich (stable) emulsions. Furthermore, the layer formed by adhering protein-poor droplets is more stable against rinsing. Saliva is found to be very efficient in removing fat and emulsion droplets from the oral surface but its role in fat retention needs further research. We relate our results to the colloidal forces governing droplet adhesion and spreading.     

Diallyl Trisulfide,the Antifungal Component of Garlic Essential Oil and the Bioactivity of Its Nanoemulsions Formed by Spontaneous Emulsification

The aim of this study was to evaluate the chemical compounds of garlic essential oil (EO), and determine the antifungal efficacy of garlic EO and its major components, diallyl trisulfide and its nanoemulsions against wood-rotting fungi, Trametes hirsuta and Laetiporus sulphureus. GC-MS analysis revealed that the major constituents of garlic EO were diallyl trisulfide (39.79%), diallyl disulfide (32.91%), and diallyl sulfide (7.02%). In antifungal activity, the IC₅₀ value of garlic EO against T. hirsuta and L. sulphureus were 137.3 and 44.6 μg/mL, respectively. Results from the antifungal tests demonstrated that the three major constituents were shown to have good antifungal activity, in which, diallyl trisulfide was the most effective against T. hirsuta and L. sulphureus, with the IC₅₀ values of 56.1 and 31.6 μg/mL, respectively. The diallyl trisulfide nanoemulsions showed high antifungal efficacy against the examined wood-rotting fungi, and as the amount of diallyl trisulfide in the lipid phase increases, the antifungal efficacy of the nanoemulsions increases. These results showed that the nanoemulsions and normal emulsion of diallyl trisulfide have potential to develop into a natural wood preservative.     

Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states

This article reviews new information about polymorphic structures, kinetic and microscopic properties of fat crystals in colloidal dispersion states such as aggregates (spherulite), oil-in-water (O/W) emulsion and water-in-oil (W/O) emulsion. The kinetic processes of fat crystallization under external factors such as different cooling rates, shear and ultrasound irradiation are reviewed. Microstructures of fats revealed by synchrotron radiation microbeam X-ray diffraction techniques in bulk and emulsion states are also reviewed for the first time.     

High-throughput screening of enzyme libraries: in vitro evolution of a beta-galactosidase by fluorescence-activated sorting of double emulsions

We describe a completely in vitro high-throughput screening system for directed evolution of enzymes based on in vitro compartmentalization (IVC). Single genes are transcribed and translated inside the aqueous droplets of a water-in-oil emulsion. Enzyme activity generates a fluorescent product and, after conversion into a water-in-oil-in-water double emulsion, fluorescent droplets are sorted using a fluorescence-activated cell sorter (FACS). Earlier in vivo studies have demonstrated that Ebg, a protein of unknown function, can evolve to allow Escherichia coli lacking the lacZ beta-galactosidase gene to grow on lactose. Here we demonstrate that we can evolve Ebg into an enzyme with significant beta-galactosidase activity in vitro. Only two specific mutations were ever seen to provide this improvement in Ebg beta-galactosidase activity in vivo. In contrast, nearly all the improved beta-galactosidases selected in vitro resulted from different mutations.     

Self-delivering nanoemulsions for dual fluorine-19 MRI and fluorescence detection

We report the design, synthesis, and biological testing of highly stable, nontoxic perfluoropolyether (PFPE) nanoemulsions for dual 19F MRI-fluorescence detection. A linear PFPE polymer was covalently conjugated to common fluorescent dyes (FITC, Alexa647 and BODIPy-TR), mixed with pluronic F68 and linear polyethyleneimine (PEI), and emulsified by microfluidization. Prepared nanoemulsions (<200 nm) were readily taken up by both phagocytic and non-phagocytic cells in vitro after a short (approximately 3 h) co-incubation. Following cell administration in vivo, 19F MRI selectively visualizes cell migration. Exemplary in vivo MRI images are presented of T cells labeled with a dual-mode nanoemulsion in a BALB/c mouse. Fluorescence detection enables fluorescent microscopy and FACS analysis of labeled cells, as demonstrated in several immune cell types including Jurkat cells, primary T cells and dendritic cells. The intracellular fluorescence signal is directly proportional to the 19F NMR signal and can be used to calibrate cell loading in vitro.     

Anti-obesity effects of escins extracted from the seeds of Aesculus turbinata BLUME (Hippocastanaceae)

To investigate the anti-obesity effects of escins extracted from the seeds of Aesculus turbinata BLUME, anti-obesity models in vitro and in vivo were employed. In a preliminary experiment, different solvent fractions of Aesculus turbinata BlUME as well as two isolated compounds were tested for their effects on pancreatic lipase (PL) in vitro. Subsequently, female ICR mice were fed a high fat diet with or without different concentrations of total escins for 11 weeks to examine body weight, parametrial adipose tissue weight, and hepatic triacylglycerol (TG) and total cholesterol (TC) contents. Plasma triacylglycerol levels (TG) after oral administration of lipid emulsions to rats were also investigated. The results showed that total escins (1 mg/ml) as well as two compounds isolated from total escins, namely escin Ib and IIa, showed inhibitory effects on PL activity. In vivo, total escins suppressed the increase in body weight, parametrial adipose tissue weight, TG content, and TC content in mice's liver; TG content in rat plasma was also reduced at 1, 2 and 3 h after oral administration of the lipid emulsion plus different concentrations of escins compared to those in the lipid emulsion groups. Meanwhile, mice fed a high fat diet plus 2% total escins for 3 d had an increased TG level in the feces compared to the HF group. The reason for this may be due to a delay in the intestinal absorption of dietary fat by inhibiting PL activity.     

Emulsion Ripening through Molecular Exchange at Droplet Contacts

Two coarsening mechanisms of emulsions are well established: droplet coalescence (fusion of two droplets) and Ostwald ripening (molecular exchange through the continuous phase). Here a third mechanism is identified, contact ripening, which operates through molecular exchange upon droplets collisions. A contrast manipulated small‐angle neutron scattering experiment was performed to isolate contact ripening from coalescence and Ostwald ripening. A kinetic study was conducted, using dynamic light scattering and monodisperse nanoemulsions, to obtain the exchange key parameters. Decreasing the concentration or adding ionic repulsions between droplets hinders contact ripening by decreasing the collision frequency. Using long surfactant chains and well‐hydrated heads inhibits contact ripening by hindering fluctuations in the film. Contact ripening can be controlled by these parameters, which is essential for both emulsion formulation and delivery of hydrophobic ingredients.     

Preparation of glutathione loaded nanoemulsions and testing of hepatoprotective activity on THLE-2 cells

To improve bioavailability and stability of hydrophobic and hydrophilic compounds, nanoemulsions are good alternatives as delivery systems because of their nontoxic and nonirritant nature. Glutathione (GSH) suffers from low stability in water, where its encapsulation in nanoemulsions is a powerful strategy to its stability in aqueous systems. The aim of this study was to obtain nanoemulsions from the hydrophobic/hydrophilic contents of N. sativa seed oil so as to improve GSH stability along with bioavailability of N. sativa seed oil. Then, the prepared nanoemulsions were tested for in vitro hepatoprotective activity against ethanol toxicity. To the best of our knowledge, there is no study on the test of nanoemulsions by the combination of Nigella sativa seed oils and GSH in hepatoprotective activity. Here, nanoemulsions with different contents were prepared using Nigella sativa seed oils. Content analyses and characterisation studies of prepared nanoemulsions were carried out. In order to investigate the protective effects against to ethanol exposure, THLE-2 cells were pretreated with nanoemulsions for 2 h with the maximum benign dose (0.5 mg/mL of nanoemulsions). Ethanol (400 mM) was introduced to pretreated cells and nontreated cells for 48- or 72-h periods, followed by cell viability assay was carried out. Fluorescence microscopy tests revealed the introduction of the nanoemulsions into THLE-2 cells. The findings show that nanoformulations have promising in vitro hepatoprotective effects on the THLE-2 cell line against ethanol exposure.     

Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

Microfluidization and high pressure valve homogenization were applied to prepare β-carotene nanoemulsions, and the mathematical relationship between homogenization pressures and emulsion temperatures, homogenization pressures/cycles, and droplet sizes, were established. Emulsions through Microfluidizer had lower temperature and much smaller droplet sizes, compared with those through high pressure valve homogenizer. Four emulsifiers were compared for their capacities to stabilize nanoemulsions. The two large molecule emulsifiers, octenyl succinate starch (OSA) and whey protein isolate (WPI), were less effective for the formation of nanoemulsions with smaller droplets than the two small molecule emulsifiers, polyoxyethylene sorbitan monolaurate (Tween 20, TW) and decaglycerol monolaurate (DML). The nanoemulsion containing WPI was the most stable, while the one containing DML was the least stable. During storage, significant degradation of β-carotene occurred in all nanoemulsions, especially in the DML stabilized one, while WPI showed the greatest capacity to protect β-carotene from degradation.     

Thermally-Polymerized Rylene Nanoparticles

Rylene dyes functionalized with varying numbers of phenyl trifluorovinylether (TFVE) moieties were subjected to a thermal emulsion polymerization to yield shape-persistent, water-soluble chromophore nanoparticles. Perylene and terrylene diimide derivatives containing either two or four phenyl TFVE functional groups were synthesized and subjected to thermal emulsion polymerization in tetraglyme. Dynamic light scattering measurements indicated that particles with sizes ranging from 70 - 100 nm were obtained in tetraglyme, depending on monomer concentration. The photophysical properties of individual monomers were preserved in the nanoemulsions and emission colors could be tuned between yellow, orange, red, and deep red. The nanoparticles were found to retain their shape upon dissolution into water and the resulting water suspensions displayed moderate to high fluorescence quantum yield.     

Influence of the phase behavior on the properties of ionic nanoemulsions prepared by the phase inversion composition method

The low-energy emulsification method phase inversion composition (PIC) was used to prepare O/W nanoemulsions in the W/oleylammonium chloride-oleylamine-C12E10/hexadecane ionic system, where the oleylammonium acted as a cationic surfactant. The results obtained, in terms of phase diagrams and emulsion characteristics, were compared with those obtained in the system W/potassium oleate-oleic acid-C12E10/hexadecane [I. Solè, A. Maestro, C. González, C. Solans, J.M. Gutiérrez, Langmuir 22 (2006) 8326], in which the oleate acted as an anionic surfactant. This study was done in order to extend the application range of the ionic nanoemulsions, not only in anionic systems but also in cationic ones, and in order to deep further into the nanoemulsion formation mechanism. The results show again that to obtain small droplet-sized nanoemulsions it is necessary to cross a direct cubic liquid crystal phase along the emulsification path, and it is also crucial to remain in this phase enough time and to use a proper mixing rate to incorporate all the oil into the liquid crystal. Then, when nanoemulsion forms, the oil is already intimately mixed with all the components, and the nanoemulsification is easier. Structural studies made with both cationic and anionic systems confirmed that the size of the "micelles" that form the cubic phase is the same or slightly smaller than the size of the nanoemulsion droplets obtained, depending on the emulsification path, which seems to point out that the nanoemulsions are formed in both cases by a dilution process of this cubic phase. When further watery solution is added to the cubic liquid crystal, these micelles separate, disrupting the cubic structure, and a small fraction of the surfactant migrates to the water. Moreover, due to the change in pH, the spontaneous curvature increases. Then, the phases in equilibrium are an oil-in-water microemulsion (W(m)) and the oil in excess. However, through this emulsification method, the surfactants can be "trapped" in a lower curvature than the spontaneous one, retaining all the oil nanoemulsified.     

Water-in-Oil-in-Water Nanoemulsions Containing Temulawak (Curcuma xanthorriza Roxb) and Red Dragon Fruit (Hylocereus polyrhizus) Extracts

Hydrophobic curcumin in temulawak extract and hydrophilic betacyanin in red dragon fruit extract are high-value bioactive compounds with extensive applications in functional food. In this study, these extracts were encapsulated in water-in-oil-in-water (w/o/w) nanoemulsions as a delivery system using a two-step high-energy emulsification method. PGPR and Span 20 were used as lipophilic emulsifiers for the primary w/o emulsion. The most stable w/o/w formulation with the least oil phase separation of 5% v/v consisted of w/o emulsion (15% w/w) and Tween 80 (1.5% w/w) as hydrophilic emulsifier. The formulation was characterized by a 189-nm mean droplet diameter, 0.16 polydispersity index, and –32 mV zeta potential. The freeze–thaw stability may be attributed to the combination of low w/o emulsion content and high Tween 80 concentration in the outer water phase of the w/o/w nanoemulsions used in this study. The IC₅₀ values of the nanoemulsion and the red dragon fruit extract were similar. It means that the higher concentration of curcumin in the nanoemulsions and the lower IC₅₀ value of temulawak extract ensured sufficient antioxidant activities of the w/o/w nanoemulsions.     

The effect of different catalytic chain transfer agents on particle nucleation and the course of the polymerization in ab initio batch emulsion polymerization of methyl methacrylate

The effect a Co(II) based catalytic chain transfer agent (CCTA) has on the course of the polymerization and the product properties of an emulsion polymerization is governed by the intrinsic activity and the partitioning behavior of the catalyst. The effect on the conversion time history, the molecular weight distribution and the particle size distribution is evaluated in batch emulsion polymerization of methyl methacrylate for three different CCTAs, which cover a range of intrinsic activities and partitioning behaviors. It was demonstrated that radical desorption from the particle phase to the aqueous phase preceded by chain transfer is the main kinetic event controlling the course of the polymerization and the product properties in terms of the particle size distribution. The experimental results show that the aqueous phase solubility of the CCTA is the key parameter controlling the course of the polymerization and the particle size distribution. © 2010 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 48: 1038–1048, 2010     

Oil-in-water nanoemulsions for pesticide formulations

A two-step process for formation of nanoemulsions in the system water/poly(oxyethylene) nonionic surfactant/methyl decanoate at 25 degrees C is described. First, all the components were mixed at a certain composition to prepare a microemulsion concentrate, which was rapidly subjected into a large dilution into water to generate an emulsion. Bluish transparent oil-in-water (O/W) nanoemulsions were formed only when the concentrate was located in the bicontinuous microemulsion (BC) or oil-in-water microemulsion (Wm) region. The existence of an optimum oil-to-surfactant ratio (R(os)) in the BC or Wm region indicates that both the phase behavior and the composition of the concentrate are important factors in nanoemulsion formation. To demonstrate potential applications of these systems, they were employed to formulate a water-insoluble pesticide, beta-cypermethrin (beta-CP). The nanoemulsion was compared with a commercial beta-CP microemulsion in terms of the stability of sprayed formulations.     

Thermal and Structural Behavior of Milk Fat

The thermal and structural properties of unstable varieties of triacylglycerols (TGs) crystallizing in milk fat globules of cream are examined in the range -8- +50 degrees C using a new instrument allowing simultaneously time-resolved synchrotron X-ray diffraction at both wide and small angles as a function of temperature (XRDT) and high sensitivity differential scanning calorimetry (DSC). Small angle X-ray diffraction shows that the unstable alpha form first formed by cream quenching to -8 degrees C corresponds in fact to two different lamellar phases corresponding to 2L (47 ?) and 3L (70.4 ?) arrangements of TGs. The bilayered structure is very unstable since it disappears during the course of a 20-min isothermal conditioning at -8 degrees C. On fast heating, the crystalline evolution of cream TGs demonstrates the monotropic character of their polymorphism. The structural and thermal behaviors of cream which are compared to that of its anhydrous milk fat isolated from the cream (C. Lopez et al., J. Dairy Sci., submitted) show that the crystallization occurring in emulsion droplets is similar to bulk. However, the comparison of XRD peak widths indicates that the TG crystallization is more disordered in emulsion. This disorder is attributed to the constraints due to the interface curvature in emulsion droplets. Copyright 2000 Academic Press.     

Factors affecting vitamin degradation in oil-in-water nano-emulsions

Fat fractions composed by different proportions of low (LMT) or high (HMT) melting temperature triacylglycerols were used, alone or in mixture with α-tocopherol for the preparation of oil-in-water protein stabilised nano-emulsions. Addition of α-tocopherol to the LMT or HMT fat fractions was accompanied by different changes in the emulsion characteristics such as fat droplet size distributions, under-cooling and polymorphic transitions, in parallel with different extent of α-tocopherol degradation reactions. Our results showed higher immobilisation pattern of α-tocopherol molecules and higher protection against degradation when incorporated in higher size fat droplets, which presented 2L_α → 2L_β′ polymorphic transitions under cooling and re-heating cycles.     

微拟球藻脂肪热解及对全组分制备生物油的影响

以酸水解法从微拟球藻中提取的粗脂肪为原料,在管式裂解炉中考察不同热解温度下脂肪单组分的热解规律及对微拟球藻全组分各相产率及生物油性能的影响。利用热重分析仪分别考察粗脂肪及全组分的热失重特性,并求出相应的动力学参数。结果表明,脂肪热解能够提高全组分热解有机相产率并改善油品性能。随着温度的升高,粗脂肪与全组分热解后的有机相产率及油品性能的变化趋势相同,且生物油性能均在600℃时达到最佳。经热解,粗脂肪中含氧化合物含量降低,脂肪烃含量显著增加。对比全组分热解,粗脂肪热解后的油品脱氧率及氢、碳元素比例更高,因而增加全组分中脂肪的含量能够促进油品性能的进一步提高。对粗脂肪及全组分的热重数据进行计算,发现两者均满足二级化学反应机理,粗脂肪、全组分的活化能与指前因子分别为64.34 k J/mol与2.94×105min-1,48.13 k J/mol与2.96×103min-1。     

On the rate of soapless emulsion polymerization of methyl methacrylate

The rate of soapless emulsion polymerization is studied experimentally and theoretically. The soapless emulsion polymerization of methyl methacrylate (MMA) in water is carried out with potassium persulfate as initiator. It is shown that the soapless emulsion polymerization of MMA gives different time-conversion and time-average molecular weight curves from those of bulk and emulsion polymerizations. Comparing the experimental results with those of the other types of polymerization, features of the rate of soapless emulsion polymerization are discussed and a kinetic model is proposed to apply the soapless emulsion polymerization of MMA in water. The experimental results can be well expressed by this model.     

Synchrotron radiation macrobeam and microbeam X-ray diffraction studies of interfacial crystallization of fats in water-in-oil emulsions

Using macrobeam and microbeam techniques, we performed synchrotron radiation X-ray diffraction (SR-XRD) analyses of fat crystallization in water-in-oil (W/O) emulsion, in combination with DSC and polarized optical microscopic observation. Particular focus was on the crystallization of the fats around water droplets in the W/O emulsion systems using food emulsifiers of polyglycerol polyricinoleate (PGPR) alone (PGPR emulsion), and PGPR and monobehenoylglycerol (MB) (PGPR+MB emulsion). We obtained the following results: (1) macrobeam SR-XRD confirmed that adding MB promoted fat crystallization during cooling, (2) microbeam SR-XRD indicated that the lamellar planes of fat crystals near the water and oil interfaces are arranged almost parallel to the interface planes in both PGPR emulsion and PGPR+MB emulsion, and (3) adding MB resulted in the formation of tiny fat crystals because it promoted crystallization, which occurred both in the bulk oil phase and at the W/O interfaces. The present study is the first to apply microbeam SR-XRD to observe the microscopic features of fat crystallization in W/O emulsion, following fat crystallization in the oil droplets in the oil-in-water (O/W) emulsion (Arima, S.; Ueno, S.; Ogawa, A.; Sato, K. Langmuir 2009, 25, 9777-9784).