Impact of oil composition on formation and stability of emulsions produced by spontaneous emulsification

In this study, triglycerides of different chain lengths were mixed with paraffin oil, and their effectiveness in forming emulsions produced by spontaneous emulsification upon the addition of water was investigated. The emulsion droplet size exhibited a similar trend as a function of the triglyceride/paraffin oil composition for medium-chain (MCTs) (C8–C10) and long-chain (C18) triglycerides (LCTs). However, emulsions formulated with MCTs and LCTs have a much smaller droplet size (about 50?nm) than emulsions based upon short-chain (C4) triglycerides (SCTs). The addition of SCTs resulted in droplet sizes around 800?nm and the emulsions formed were very unstable. The droplet size, polydispersity index, zeta potential, and emulsion stability of these systems will be described as a function of the oil phase composition.     

Effects of pectin and xanthan gum on induced-flocculation phenomenon in an acidic model emulsion system

Mayonnaise is one of the most well-known dressings in the world and has properly found its impossibility to apply thermal processing, the high level of cholesterol and some consumers’ allergy to egg. In this study, the production of egg- free mayonnaise in model system has been investigated with the emphasis on flocculation enhancement in the system. Flocculation of emulsion droplets can have beneficial or harmful effect on food quality depending on product nature. In this study, influence of flocculation inducing on the stability, microscopic structure, zeta potential, droplet size and rheological properties of egg-free mayonnaise system were evaluated. Xanthan (XG), pectin (PE) and modified starch (MS) biopolymers mixed at different concentrations were used as flocculation inducer in emulsion system. XG-MS and PE-MS mixed polymers created depletion flocculation and reduced the speed of the oil droplets movement in the product and thus increased emulsion stability. In addition, an increase of all gum concentration caused an increment in the stability, consistency coefficient and heat stability values. Depending on the desirable level of xanthan gum and pectin gum for creating depletion flocculation, production of egg-free mayonnaise with properties closely matching those of commercial ones with egg is possible.     

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions. In this context, the present work aims to develop Pickering emulsions stabilized by natural-based curcumin-loaded particles produced by the solid dispersion technique as promising mayonnaise-like food sauce alternatives. Two particle formulations (KC1 and KC2) were produced using k-carrageenan as the matrix material and different curcumin contents, then employed in the preparation of three Pickering emulsion formulations comprising different oil fractions (φ) and particle concentrations (KC1 φ 0.4 (4.7%), KC2 φ 0.4 (4.7%) and KC2 φ 0.6 (4.0%)). The creaming index tests accompanied by the optical microscopy analysis evidenced the good stability of the developed products for the tested period of 28 days. The final products were tested concerning color attributes, pH, oxidative stability, textural, and nutritional composition, and compared with two commercial mayonnaises (traditional and light products). Overall, the produced emulsions were characterized by a bright yellow color (an appealing attribute for consumers), an acidic pH (similar to mayonnaise), and a considerably improved oxidative stability, implying a foreseeable longer shelf life. The sauce KC1 φ 0.4 (4.7%) showed a similar texture to the light commercial mayonnaise, being a promising alternative to conventional sauces, holding a low-fat content and potentially added benefits due to the curcumin and virgin olive oil intrinsic properties.     

Formation of Concentrated Nanoemulsions by Extreme Shear

Abstract

We have systematically investigated the production of “nanoemulsions,” droplets of one liquid phase in another immiscible liquid phase that have diameters less than 100 nm. Our approach relies on a combination of extreme shear due to multipass, high‐pressure microfluidic injection and systematic control of the emulsion's composition. By repeatedly shearing a silicone oil‐in‐water emulsion in an inhomogeneous extensional shear flow, the multipass approach enables us to reduce the droplet polydispersity and average radius. Using dynamic light scattering, we study the changes in the average radius, ?a?, as a function of the number of passes, driving injection pressure (i.e., shear rate), droplet volume fraction, surfactant concentration, and droplet oil viscosity. The smallest nanoemulsion that we obtain has ?a?=18 nm. At large droplet volume fractions φ≥0.65, we observe phase inversion, rather than a reduction in the droplet size. This provides evidence that droplet coalescence can occur during extreme shear, even when a significant excess of a strongly stabilizing surfactant is present.     

Effect of long-chain alcohols on SDS partitioning to the oil/water interface of emulsions and on droplet size

The effect of long-chain alcohols (C(n)OH for n=8, 10, 12, 14, 16, 18) on the partitioning of sodium dodecyl sulfate (SDS) to the oil/water interface in oil-in-water macroemulsions was investigated and related to emulsion droplet size and total interfacial area (TIA) contributed by SDS. Alcohols were solubilized in hexadecane and emulsified in SDS solutions. Ultrafiltration was carried out in centrifuge tubes having nanoporous filters with a 30,000 molecular weight cutoff (MWCO), so that emulsion droplets would not pass through, and only SDS that is in the bulk water phase as monomers or micelles (i.e., not at the interface) could pass through. The results showed a chain-length compatibility effect; the maximum amount of SDS partitioned to the interface when dodecanol (C(12)OH) was added to the oil. The results also showed that partitioning of SDS is affected only when dodecanol is added. All other alcohols had no significant influence on SDS partitioning to the oil/water interface. Droplet size measurements revealed a minimum in droplet size for emulsions with added C(12)OH. In order to explain the results, it was proposed that the penetration of alcohol molecules into the interfacial film occur at the interface, resulting in more cohesive molecular packing at the interface, and the minimum droplet size and maximum partitioning of SDS at the oil/water interface for C(12)OH/SDS emulsion system. The TIA provided by the SDS molecules, as determined from our ultrafiltration method, was two orders of magnitude greater than that calculated from the droplet size measured by light scattering. Possible explanations for this disparity are discussed.     

Adsorption and structural change of beta-lactoglobulin at the diacylglycerol-water interface

Diacylglycerol (DAG)/water and triacylglycerol (TAG)/water emulsions were prepared using beta-lactoglobulin (beta-LG) as an emulsifier. The oil phase (20% in emulsion) was mixed with beta-LG solution (1% beta-LG in water, pH 7) to prepare the emulsions. A fine oil-in-water emulsion was produced from both DAG and TAG oils. The interfacial protein concentration of the TAG emulsion was higher than that of the DAG emulsion. The zeta potential of the DAG oil droplet was higher than that of the TAG oil droplet. The front-surface fluorescence spectroscopy results revealed that tryptophan residues in beta-LG moved to the more hydrophobic environment during the adsorption of protein on the oil droplet surfaces. Changes in secondary structure of beta-LG during the adsorption were determined by FT-IR spectroscopy. Decreases in the beta-sheet content concomitant with increases in the alpha-helix content were observed during the adsorption to the oil droplets, and the degree of structural change was greater for beta-LG in the TAG emulsion than in the DAG emulsion, indicating the increased unfolding of adsorbed beta-LG on the TAG oil droplet surface. Results of interfacial tension measurement supported this speculation, that is, the increased unfolding of the protein at the TAG-water interface. Trypsin- and proteinase K-catalyzed proteolysis was used to probe the topography of the adsorbed beta-LG on the oil droplet surface. SDS-PAGE analyses of liberated peptides after the proteolysis indicated the higher susceptibility of beta-LG adsorbed on the DAG oil droplet surface than on the TAG oil droplet surface. On the basis of all the results, we discussed the conformation of the adsorbed beta-LG on the two oil droplet surfaces.     

An Intricate Review on Nutritional and Analytical Profiling of Coconut,Flaxseed, Olive,and Sunflower Oil Blends

Vegetable oils (VOs), being our major dietary fat source, play a vital role in nourishment. Different VOs have highly contrasting fatty acid (FA) profiles and hence possess varying levels of health protectiveness. Consumption of a single VO cannot meet the recommended allowances of various FA either from saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), Ω-3 PUFAs, and medium-chain triglycerides (MCTs). Coconut oil (CO), flaxseed oil (FO), olive oil (OO), and sunflower oil (SFO) are among the top listed contrast VOs that are highly appreciated based on their rich contents of SFAs, Ω-3 PUFAs, MUFAs, and Ω-6 PUFA, respectively. Besides being protective against various disease biomarkers, these contrasting VOs are still inappropriate when consumed alone in 100% of daily fat recommendations. This review compiles the available data on blending of such contrasting VOs into single tailored blended oil (BO) with suitable FA composition to meet the recommended levels of SFA, MUFA, PUFA, MCTs, and Ω-3 to Ω-6 PUFA ratios which could ultimately serve as a cost-effective dietary intervention towards the health protectiveness and improvement of the whole population in general. The blending of any two or more VOs from CO, FO, OO, and SFO in the form of binary, ternary, or another type of blending was found to be very conclusive towards balancing FA composition; enhancing physiochemical and stability properties; and promising the therapeutic protectiveness of the resultant BOs.     

A novel method to quantify the amount of surfactant at the oil/water interface and to determine total interfacial area of emulsions

We present a methodology to quantitatively determine the fraction of sodium dodecyl sulfate (SDS) that partitions to the oil/water interface in oil-in-water macroemulsions and calculate the total interfacial area (TIA) through the novel use of filtration through nanoporous membranes. Ultrafiltration was carried out in centrifuge tubes having nanoporous filters with a 30,000 molecular weight cutoff (MWCO), so that emulsion droplets would not pass through, and only SDS (as monomers and micelles) that is in the bulk water phase (i.e., not at the interface) could pass through. The concentration of SDS in the filtrate was determined and used to calculate the TIA for each system. The mean droplet diameter of the emulsions was measured by light scattering. We analyzed the effects of total SDS concentration and oil chain length on the amount of SDS that partitions to the interface, the TIA, and the droplet diameter. The results showed that partitioning of SDS to the oil/water interface increases with increasing total SDS concentration in emulsion systems (i.e., the more SDS we add to the bulk solution, the more SDS partitions to the oil/water interface). However, the surface-to-bulk partition coefficient (i.e., the SDS concentration at the interface divided by the SDS concentration in the aqueous phase) remains the same over the entire concentration range (8-200 mM). The results showed a chain-length compatibility effect in that the minimum amount of SDS partitioned to the interface for C(12) oil. The droplet size measurements revealed a maximum size of droplets for C(12) oil. Penetration of oil molecules into SDS film at the interface has been proposed to account for the maximum droplet size and minimum partitioning of SDS at the oil/water interface for C(12) oil+SDS emulsion system. The TIA, as determined from our ultrafiltration method, was consistently two orders of magnitude greater than that calculated from the droplet size measured by light scattering. Possible explanations for this disparity are discussed.     

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.     

Effects of Surface Properties on Rheological and Interfacial Properties of Pickering Emulsions Prepared by Fumed Silica Suspensions Pre-Adsorbed Poly(N-Isopropylacrylamide)

The hydrophobic fumed silica suspensions physically pre-adsorbed poly(N-isopropylacrylamide) (PNIPAM) in water could prepare oil dispersed in water (O/W) Pickering emulsion by mixing of silicone oil. The resulting Pickering emulsions were characterized by the measurements of volume factions of emulsified silicone oil, adsorbed amounts of the silica suspensions, oil droplet size, and some rheological responses, such as stress-strain sweep curve and dynamic viscoelastic moduli as a function of the added amount of PNIPAM. Moreover, their characteristics were compared with those of the O/W Pickering emulsions prepared by the hydrophilic fumed silica suspensions pre-adsorbed PNIPAM. For the emulsions prepared by the hydrophobic silica suspensions, an increase in the added amount of PNIPAM led to (1) a decrease in the volume fraction of the emulsified oil in the emulsified phase, (2) both the size of oil droplets and the adsorbed amount of the corresponding silica suspensions being almost constant, except for the higher added amounts, and (3) both the storage modulus (G′) and the yield shear strain being constant. The term of 1 is the same for the emulsions prepared by the hydrophilic silica suspensions, whereas both the adsorbed amount of the corresponding silica suspension and the G′ value increase and both the droplet size and the yield shear strain decrease with an increase in the added amount of PNIPAM. The differences between the rheological properties of the emulsions prepared by the hydrophilic silica suspensions and those by the hydrophobic ones are attributed to the hydrophobic interactions of the flocculated silica particles in the Pickering emulsions.     

Fractional crystallization of oil droplets in O/W emulsions dispersed by Synperonic F127

The aim of this works is to study an oil-in-water emulsion stabilized with a triblock copolymer Synperonic F127 which presents a double size distribution of oil droplets. The emulsions were studied experimentally by means of differential scanning calorimetry (DSC) and dynamic light scattering (DLS). The DSC analysis was carried out focusing on the cooling behavior of the emulsion. The cooling thermograms of the oil-in-water emulsion revealed two crystallization peaks with Gaussian profile; the interesting characteristic is that both peaks are separated in temperature. In accordance to previous works for a single oil dispersed within an aqueous phase, the DSC technique must show a single Gaussian peak of crystallization attributable to a size distribution of droplets. In the present case of emulsions stabilized with 1 g/L of Synperonic F127, the aggregation behavior of triblock as a function of temperature allows to produce an emulsion with a double size droplet distribution. Comparison with emulsions stabilized with 2 and 4 wt% of non-ionic Tween 20 are also presented.     

Study on the relationship between emulsion stability and droplet dynamics of a spontaneous emulsion for chemical enhanced oil recovery

Spontaneous emulsion (SE) has attracted increasing attention, especially in the development of low-permeability reservoirs (with an average throat radius of 0.1–2?µm) for enhanced oil recovery. In this work, based on multiple light scattering principles, the relationship between emulsion stability and the droplet dynamics of SEs was investigated. The results showed that the synergistic effect of surfactant and polymer was crucial for oil emulsification in brine, since the stability of the emulsion was greatly improved. The emulsion stability and droplet dynamics depend on the temperature, concentration, and type of emulsifier. The optimal combination system had the lowest Turbiscan stability index value, and the emulsion stability time was more than 2000s. The average droplet size was 1.50?µm, and the droplet migration rate was 7.21?mm/h. The stability of the emulsion was resulted from the microscopic droplet dynamics. By reducing the migration rate of the droplets, stability of the emulsion can be obtained. Finally, the stability and droplet dynamics mechanism of the system were explained by using a schematic representation of the various equilibriums in the spontaneous emulsification flooding system.     

Solubilization in monodisperse emulsions

The kinetics of oil solubilization into micelles from nearly monodisperse alkane-in-water emulsion droplets was investigated. Emulsions containing either hexadecane or tetradecane oils were fractionated to be narrowly distributed, using a method developed by Bibette [J. Bibette, J. Colloid Interface Sci. 147 (1991) 474]. These monodisperse emulsions were mixed with SDS or Tween 20 aqueous micellar solutions of various concentrations. Time-dependent solubilization was monitored using light scattering and a decrease in average droplet size over time was observed, in contrast to what has been observed previously with polydisperse emulsions. The rate at which the droplet size decreased was found to be independent of the initial droplet size. Turbidity measurements were also used to track the solubilization kinetics, and a population balance analysis used on both types of measurements to extract effective mass transfer coefficients. The dependence of these transfer coefficients on droplet size, alkane type, surfactant type and concentration provide insights into plausible mechanisms of emulsion droplet solubilization within micellar solutions.     

EFFECT OF DROPLET SIZE ON OXIDATION OF DOCOSAHEXAENOIC ACID IN EMULSION SYSTEM

We investigated the effect of oil droplet size on the oxidation rate of DHA monodispersed emulsion with xanthan. Xanthan-free emulsions creamed rapidly but no creaming was observed in the emulsions containing xanthan over 8 weeks. While the peroxide value (POV) of the xanthan-free emulsion reached 10meq/ kg at 20 days, that of both emulsion systems containing xanthan changed little during the first 20 days. The POV for the emulsion with small droplet was higher than that for the emulsion with large droplet.     

Characterization of Astaxanthin Nanoemulsions Produced by Intense Fluid Shear through a Self-Throttling Nanometer Range Annular Orifice Valve-Based High-Pressure Homogenizer

Stable, oil-in-water nanoemulsions containing astaxanthin (AsX) were produced by intense fluid shear forces resulting from pumping a coarse reagent emulsion through a self-throttling annular gap valve at 300 MPa. Compared to crude emulsions prepared by conventional homogenization, a size reduction of over two orders of magnitude was observed for AsX-encapsulated oil droplets following just one pass through the annular valve. In krill oil formulations, the mean hydrodynamic diameter of lipid particles was reduced to 60 nm after only two passes through the valve and reached a minimal size of 24 nm after eight passes. Repeated processing of samples through the valve progressively decreased lipid particle size, with an inflection in the rate of particle size reduction generally observed after 2–4 passes. Krill- and argan oil-based nanoemulsions were produced using an Ultra Shear Technology™ (UST™) approach and characterized in terms of their small particle size, low polydispersity, and stability.     

An Electrorheological Study on the Behavior of Water‐in‐Crude Oil Emulsions Under Influence of a DC Electric Field and Different Flow Conditions

The influence of an applied DC electric field on viscosity and droplet size distribution of different water‐in‐crude oil emulsions was monitored in order to investigate the induction of coalescence of the water droplets. The effects caused by the voltage imposition were studied by rheological analysis and the validity of the obtained results was discussed, comparing with the features of real electrocoalcscer systems. A low field NMR technique (CPMG NMR) and digital video microscopy (DVM) were used to elucidate the behavior of the emulsions. Experiments performed at low shear rate with increasing electric field magnitude showed an increase in viscosity until a critical value. E_CRIT was reached. Thereafter coalescence occurred and viscosity decreased irreversibly below its initial value. The electrorheological behavior of the emulsions can be attributed to the organization (flocculation) of water droplets induced by the electric field, accompanied by an increase in viscosity. The structure breaks down as the shear rate is increased, leading to a decrease in viscosity. Experiments performed at high shear showed only a small decline in the viscosity. Although it was evident that coalescence took place, it did not involve the whole sample, because the electrodes were uncoated. As a direct consequence, the mean value of the droplet size within the emulsion did not change noticeably. Nonetheless this mean value was less recurrent and the formation of droplets of very large diameter occurred.     

Oil Base Mud. Part I: Synthesis of Some Local Surfactants Used as Primary Emulsifiers for Oil Base Mud and Evaluation of Their Rheology Properties

Six oil soluble nonionic surfactants with different HLBs have been prepared. Their HLBs situate between 3.9 and 6.7. Transesterification was carried out for glycerol and triethanol amine with oleic acid at different moles to obtain six emusilifiers. They named glycerol momooleate (I), glycerol diooleate (II), glycerol trioleate (III), triethanol amine mono-, di- and tri-oleate (IV), (V,) and (VI). The chemical structure was confirmed using; the elemental analysis, FTIR and ¹HNMR. They were evaluated as a primary emulsifiers (PE) for thdrilling fluids (oil base mud) comparing with a currently used primary emulsifier (Fc). The water in oil base mud (w/o emulsions) was prepared. The concentration of emulsifiers and their HLB exhibited interesting rheology properties including shear-thinning behavior, yield value, viscoelastic effects, thixtropy, gel strength, and filtration loss. The rheology properties of such emulsions strongly depended on the average size distribution of the dispersed droplets that could be varied both with the bulk concentration and HLB value of the emulsifiers. The interfacial and surface properties of these emulsifiers suggest that the droplet size of the dispersed phase and bulk concentration are strongly related to the HLB value of emulsifiers. The w/o emulsion (mud formulation) stability is sensitive to the droplet size of the dispersed phase and HLB value of the used emulsifier. The results were discussed on the light the chemical structure of the primary emulsifiers and the emulsion ingredients.     

FLOW PROPERTIES OF WEATHERED CRUDE OILS AND THEIR EMULSIONS

The present paper proposes the emulsification of weathered crude oils in water as a competitive and cost effective method for reducing their viscosities. Weathered crude oil samples were collected from major Kuwaiti oil lakes. Emulsion preparation involved using, either a nonionic surfactant or alkali, as well as both alkali and fatty acid. The obtained emulsions were characterized by measuring the droplet size distribution of the dispersed phase using optical microscopy. Emulsion stability was also examined in terms of the system breakdown. The rheological properties were measured using a concentric cylinder rotary rheometer. The emulsion rheological behavior has been studied as a function of composition, temperature, and shear rate. A constitutive model was developed to characterize the pseudoplastic behavior of the crude oil and the emulsion systems. The model fitted well the experimental results with a correlation coefficient higher than 95%. Associated with the pseudoplastic behavior, viscoelastic behavior has been observed with emulsions and some oils at high shear rates.

The results of this investigation indicated that the examined weathered crude oils can be transported through pipelines as emulsions of up to 80 vol.% oil concentrations. The proposed method of treatment with NaOH and oleic acid offers several advantages over the surfactant treatment. It exhibited comparable rheological behavior at lower cost and less mixing energy. It also provided higher emulsion stability, which favors oil transportation for longer distances.     

Simultaneous Detection of Single Attoliter Droplet Collisions by Electrochemical and Electrogenerated Chemiluminescent Responses

We provide evidence of single attoliter oil droplet collisions at the surface of an ultra‐microelectrode (UME) by the observation of simultaneous electrochemical current transients (i–t curves) and electrogenerated chemiluminescent (ECL) transients in an oil/water emulsion. An emulsion system based on droplets of toluene and tri‐n‐propylamine (2:1 v/v) emulsified with an ionic liquid and suspended in an aqueous continuous phase was formed by ultrasonification. When an ECL luminophore, such as rubrene, is added to the emulsion droplet, stochastic events can be tracked by observing both the current blips from oxidation at the electrode surface and the ECL blips from the follow‐up ECL reaction, which produces light. This report provides a means of studying fundamental aspects of electrochemistry using the attoliter oil droplet and offers complementary analytical techniques for analyzing discrete collision events, size distribution of emulsion systems, and individual droplet electroactivity.     

Influence of the HLB parameter of surfactants on the dispersion properties of brine in residue

In order to study the relationship between the hydrophilic–lipophilic balance of surfactants and the dispersion properties of brine in residue, using droplet size and droplet distribution analytical method were determined on emulsions prepared with emulsifier blends of varying hydrophilic–lipophilic balance (HLB) values the required HLB values of emulsion. The objective of this study was to investigate the effect of HLB on the dispersion properties of brine in residue. The type of emulsion was prepared using emulsifiers with various hydrophilic–lipophilic balance values. The droplet size and droplet distribution varied widely among emulsions containing emulsifiers with different HLB values. The results obtained in this study indicate that the different systems of residue/brine need different HLB values. The HLB value of the emulsion with the least dispersion ratio or the least average droplet diameter was taken as the system of residue/brine required HLB the required HLB values of (NH₄)₆Mo₇O₂₄·4H₂O, Co(NO₃)₂, NiSO₄, Ni(NO₃)₂ and FeSO₄. The results showed that the values of HLB were determined as different system of emulsion.