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High internal phase emulsions (HIPEs) have been of great interest for fabricating fluorinated porous polymers having controlled pore structures and excellent physicochemical properties. However, it remains a challenge to prepare stable fluorocarbon HIPEs, due to the lack of suitable surfactants. By randomly grating hydrophilic and fluorophilic side chains to polyphosphazene (PPZ), a comb-like amphiphilic PPZ surfactant with biodegradability is designed and synthesized for stabilizing water/fluorocarbon oil-based emulsions. The hydrophilic-lipophilic balance of PPZs can be controlled by tuning the grating ratio of the two side chains, leading to the preparation of stable water-in-oil HIPEs and oil-in-water emulsions, and the production of fluorinated porous polymers and particles by polymerizing the oil phase. These fluorinated porous polymers show excellent thermal stability and, due to the hydrophobicity and porous structure, applications in the field of oil/water separation can be achieved.

This paper aimed to explore the influence of the guar and xanthan gum complex (GG/XG) on the physicochemical properties, microstructure, and sizing efficiency of alkenyl succinic anhydride (ASA) loaded emulsions. The centrifugal stability of the emulsions was measured using a Turbiscan equipment, the droplets morphology through an optical microscopy, the size of droplets and its distribution through a Mastersizer, and the sizing efficiency through the penetration method. Furthermore, Cryo-SEM and CLSM were used to elucidate the adsorption mechanism of polysaccharides at the ASA-water interface. When the concentration of GG/XG exceeded 0.35%, the ASA emulsions displayed excellent stability and low viscosity, and no water separation was observed even after high-speed centrifugation. By absorbing GG/XG at the oil-water interface, a dense interfacial film was formed, which blocked any interaction between the oil and water, thus hindering the hydrolysis of ASA. The sizing degree of the paper sized by ASA emulsion stored for 2 h was still higher than 88 s. By encapsulating ASA in emulsions that are stabilized exclusively by natural polysaccharides, the need for surfactants is eliminated, which in turn decreases the amount of foam present in the papermaking process, thus making it a more environmentally friendly production method. [ABSTRACT FROM AUTHOR]

[Display omitted] Protein emulsifiers play an important role in formulation science, from food product development to emerging applications in biotechnologies. The impact of mixed protein assemblies on surface composition and interfacial shear mechanics remains broadly unexplored, in comparison to the impact that formulation has on dilatational mechanics and surface tension or pressure. In this report, we use interfacial shear rheology to quantify the evolution of interfacial shear moduli as a function of composition in bovine serum albumin (BSA)/β-casein mixed assemblies. We present the pronounced difference in mechanics of these two protein, at oil interfaces, and observe the dominance of β-casein in regulating interfacial shear mechanics. This observation correlates well with the strong asymmetry of adsorption of these two proteins, characterised by fluorescence microscopy. Using neutron reflectometry and fluorescence recovery after photobleaching, we examine the architecture of corresponding protein assemblies and their surface diffusion, providing evidence for distinct morphologies, but surprisingly comparable diffusion profiles. Finally, we explore the impact of crosslinking and sequential protein adsorption on the interfacial shear mechanics of corresponding assemblies. Overall, this work indicates that, despite comparable surface densities, BSA and β-casein assemblies at liquid–liquid interfaces display almost 2 orders of magnitude difference in interfacial shear storage modulus and markedly different viscoelastic profiles. In addition, co-adsorption and sequential adsorption processes are found to further modulate interfacial shear mechanics. Beyond formulation science, the understanding of complex mixed protein assemblies and mechanics may have implications for the stability of emulsions and may underpin changes in the mechanical strength of corresponding interfaces, for example in tissue culture or in physiological conditions. [ABSTRACT FROM AUTHOR]

The emulsion photopolymerization of methyl methacrylate (MMA) using red light is reported. The synthesis of poly(methyl methacrylate) (PMMA) latexes is initiated by irradiation of a new, very efficient red‐absorbing methylene blue (MB)/sodium para‐toluenesulfinate (NapTS) system in the red region (660 nm). Visible, and especially red light penetrates the dispersed medium imposed by the emulsion process better than ultra‐violet photons (UVs). However, emulsion photopolymerizations require the development of fully water‐soluble initiating systems activable by red light, which is still hugely challenging because red photons are much less energetic, therefore generally lead to less efficient photochemical processes. The influence of the surfactant concentration and the solids content is examined over particle sizes and polymerization kinetics. The polymerizations work for solids contents between 10 and 25 wt%, with narrowly distributed particles of average sizes ranging from 40 to 65 nm. Calculations of Mie scattering support the observation that at a given wavelength the larger the particles the lower the penetration. All latexes obtained are slightly blue, which are traced to the regeneration of MB when the latexes are exposed to dioxygen. The dye regeneration enables the reactivation of the photopolymerization process. [ABSTRACT FROM AUTHOR]

ABSTRACT In this research, the emulsification method was used to encapsulate Lactobacillus reuteri in microparticles of whey protein concentrate (WPC) at different levels (1%, 2%, and 4%) and gum Arabic (GA) at three levels (0/5%, 1%, and 1/5%) and a constant level of sunflower oil (5%). The results showed that emulsions with higher quantities of wall materials exhibited better encapsulation efficiency (67%/57%) and preservation ability at different temperatures, different pH, and presence of 1% bile salt. During the storage time, the droplet size of the emulsion increased more than two times (from 2.2 to 4.6 μm) and the absolute zeta potential of the optimal emulsion decreased (from −19/63 to −16/76 mV). Encapsulating Lactobacillus reuteri in the stabilized emulsion with the highest concentration of wall material improved the cells' protection during storage. The study also observed a decline in the number of primary encapsulated live cells in the gastrointestinal tract (from 4/32 to 3/58 Log CFU/mL) after 90 days of storage. In the case of the nonencapsulated sample, the initial live population decreased from 2.8 to 1 Log CFU/mL after 90 days of storage. The electron microscope images showed that the emulsions became unstable after 30, 60, and 90 days of storage, but the microbial cells were still visible in the continuous phase. Overall, encapsulating Lactobacillus reuteri using emulsification technique can preserve the probiotics during storage and “in vitro” gastrointestinal digestion. [ABSTRACT FROM AUTHOR]

AbstractThis study aims to evaluate the lubrication performance of a nano-TiO2 oil-in-water (O/W) emulsion during the hot rolling process. A series of O/W emulsions with varying concentrations of TiO2 nanoparticles (0.05, 0.1, 0.3, and 0.5 wt.%) were synthesized. Tribological tests were conducted under a load of 70 N for 10 minutes to determine the optimal concentration based on anti-frictional properties. The O/W nano-emulsion optimized with a 0.1 wt.% concentration of TiO2 applied in the hot rolling process of IS 2062 E250 grade steel. This application resulted in a reduction of rolling force (RF) and surface roughness, suggesting its potential as an alternative lubricant. The results indicated superior antifriction performance at a TiO2 concentration of 0.1 wt.%, leading to a 15% reduction in RF. Additionally, the use of the nano-emulsion contributed to a significant reduction in oxide scale formation. Surface roughness measurements of the rolled samples revealed a 19% decrease, with a roughness value of 2.125 µm, compared to samples rolled with a nano-free O/W emulsion. These findings suggest that nano-TiO2 O/W emulsions could serve as an effective alternative to conventional O/W emulsions in future industrial metalworking applications. [ABSTRACT FROM AUTHOR]

ABSTRACT Molecular characteristics of emulsifiers such as their molecular weight (MW) and surface charge, not only affect the stability of the emulsion but also can have an impact on its capacity to either inhibit or promote microbial proliferation. These characteristics can affect the behavior of pathogens such as Salmonella Typhimurium in emulsion systems. The growth and thermal resistance of S. Typhimurium were monitored at different oil content levels (20%, 40%, and 60%) in emulsions stabilized by three whey protein‐based emulsifiers: whey protein isolate (WPI), whey protein hydrolysate (WPH), and a modified WPI with an alteration of charge (WPI+). Our study revealed that emulsifier itself with different MW and surface charge had no effect on bacterial growth and inactivation without oil inclusion (p > 0.05). However, it was found that higher bacterial growth rate at 60% oil content emulsion stabilized with WPI+ (0.65 ± 0.03 log CFU/h) than WPI (0.19 ± 0.04 log CFU/h), which showed the charge of emulsifiers has different effects on microbial dynamics in oil‐in‐water emulsion. Interestingly, WPI+ in emulsions also seemed to convey protection against thermal inactivation of bacteria. These data describe a complex interrelationship between the physicochemical characteristics of the emulsifier and its interacting nature with bacterial cells. They throw even more light on the insight about the importance of a strategic approach toward emulsifier selection in food formulations. This is crucial for the food safety and stability of products. [ABSTRACT FROM AUTHOR]

Polymer flooding, using hydrolyzed polyacrylamide (HPAM), is crucial in enhanced oil recovery technology. The effect of the HPAM and NaCl concentration on the stability of the simulated emulsions was assessed through multiple light scattering experiments. The results demonstrated that HPAM significantly enhanced the stability of both oil‐in‐water (O/W) and water‐in‐oil (W/O) emulsions. The HPAM concentration escalated from 200 mg L−1 to 1000 mg L−1, increasing from 1.24% to 1.31% at 60 minute in the average backscattering of W/O emulsions. The average transmittance of O/W emulsions exhibited a significant decline from 2.54% to 0.12%. The NaCl concentration had a small effect on the stability of the emulsions. Molecular dynamics simulations revealed that HPAM adsorbed at the oil water interface by the point‐like nature, with stronger interaction between its amide group and the oil molecule than its carboxyl group. The hydrogen bond number and the hydrogen bond lifetime of HPAM‐H2O and HPAM‐HPAM increase with increasing the number of HPAM molecules at the oil‐water interface, slowing diffusion coefficient of water molecules and increasing the interface thickness. Increasing salinity can weaken the HPAM‐water interaction, reducing the emulsification stability. This work provides insights into the emulsification characteristics and mechanisms of HPAM. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Pea protein isolate (PPI) is gaining increasing popularity in the food industry. It provides a diverse range of health benefits, such as hypoallergenic and gluten‐free characteristics. However, the functional performance of PPI is hindered by its low solubility and poor stability. Therefore, in this article, PPI and dextran (DX) of different molecular weights were grafted to investigate the effects of grafting DX with different molecular weights on the interface properties and antioxidant properties of PPI. Additionally, the stability and digestive properties of the glycated PPI nanoemulsion system were explored.The result showed that the grafting degree of PPI–DX conjugates (PPI–DC) decreased with an increase in the molecular weight of DX. Surface hydrophobicity, antioxidant activity and solubility of PPI–DC were significantly improved after grafting compared with PPI and PPI–DX mixtures (PPI–DM). Astaxanthin‐loaded emulsions stabilized by grafted conjugates had smaller droplets and higher astaxanthin encapsulation rate compared to PPI emulsions. In vitro digestion demonstrated that the bioavailability of PPI–DC emulsions was higher than of PPI emulsion. Furthermore, after 24 days of storage, retention rate of astaxanthin‐loaded emulsions prepared by conjugates remained above 70%, surpassing that of PPI emulsion.These results indicated that DX grafting can improve the emulsion properties of PPI. In addition, the DX with a molecular weight of 5 kDa showed the most significant improvement. This study contributes to the advancement of natural emulsifiers by modifying PPI through glycation, and furnishes a valuable reference for its utilization in functional foods. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Margarine contains trans fatty acids, which have been linked to adverse effects on human health. It is therefore of the utmost importance to develop superior margarine substitutes for use in baked foods. The protein‐polyphenol‐polysaccharide ternary supramolecular system displays remarkable stability and can be utilised in the formulation of emulsions for partial margarine replacement. The aim of this study was to examine the stability of an ovalbumin (OVA)‐ferulic acid (FA)‐sodium alginate (SA) ternary supramolecular emulsion with varying water‐to‐oil ratios. The emulsion was evaluated for its potential as a substitute for margarine in cookies. The findings revealed that the specific emulsion instability of the system initially increased and subsequently decreased with an increase in corn oil content, reaching an optimal point of stability and dispersibility at a water‐to‐oil ratio of 5:11. As the emulsion was incorporated into the cookie dough at levels ranging from 0% to 100% margarine, the viscoelasticity of the dough was enhanced and the hardness was reduced. As the emulsion content increased in place of margarine, the cookies exhibited visible cracks on the surface, accompanied by an increase in hardness, baking loss rate and a notable change in colour. The cookies demonstrated the optimal quality when the emulsion content was 40%. [ABSTRACT FROM AUTHOR]

The CO2 absorptions in aqueous solutions and water-in-oil (W/O) emulsions of TEA, MEA–TEA, and DEA–TEA were investigated. By applying an experimental setup, the effects of reactant concentration (0.25–1 M for TEA, 0.1–0.3 M for MEA/DEA), temperature (15–35°C), volume fraction of the dispersed phase (0.4–0.6), and pressure (100–400 kPa) on capacity and rate of CO2 absorption were measured and compared. The CO2 absorption capacity in a TEA solution with a low/medium concentration (0.25–0.5 M) is more than the theoretical value while these values are approached to each other in the high concentration (1 M). The CO2 absorption capacity of blended solutions (MEA/DEA–TEA) is higher than that of the TEA solution. By increasing the temperature, the CO2 absorption capacities of the TEA and blended solutions are decreased by increasing the temperature. For the emulsion solutions, increasing the volume fraction of the dispersed phase causes a decrement in the capacity of absorption. In the low concentration of MEA/DEA (0.1 M), the aqueous solution has a higher absorption capacity than that of the emulsion while this trend is reverse in the high concentration of MEA/DEA (0.2–0.3 M). The CO2 absorption rates of emulsions are higher than the rates of their corresponding aqueous solutions. For the TEA solutions, the rate of CO2 absorption is controlled by the reaction rate while the shuttle mechanism enhances the absorption rate for the blended solutions. The CO2 absorption capacity and rate for the TEA and blended solutions are increased by pressure while this increment is more significant for the emulsions. [ABSTRACT FROM AUTHOR]

This paper evaluates the binder-aggregate interface during the service life of binders used in chip seal treatments in Brazil based on the perspective of adhesion/cohesion and aggregate loss distress. For this purpose, three materials were selected: two rapid-setting emulsions (unmodified and polymeric) largely recommended for the construction of these coats and a conventional asphalt cement binder of 50–70 penetration, similar to the binder used in the manufacturing of these emulsions. Samples of the binder were aged in the laboratory using two methods: (i) ultraviolet (UV) induced ageing, in a weathering chamber; and (ii) conventional PAV ageing. The bitumen bond strength (BBS) test was used to evaluate adhesion/cohesion in the binder-aggregate interface. It was possible to conclude that ageing mechanisms considerably affect the binders' composition which is reflected in the increase of pull-off tensile strength necessary to break the bond between the binder and aggregate. [ABSTRACT FROM AUTHOR]

The structural changes in emulsion products can be used to control the bioavailability of fatty acids and lipophilic compounds. After ingestion, lipid droplets undergo breakdown and structural changes as they pass through the gastrointestinal tract. The oil–water interface plays a critical role in modulating the digestive behavior of lipid droplets because changes in the interfacial layer control the adsorption of lipase and bile salts and determine the overall rate and extent of lipid digestion. Therefore, lipid digestibility can be tuned by selecting the appropriate types and levels of stabilizers. The stabilizer can change the lipase accessibility and exposure of lipid substrates, resulting in variable digestion rates. However, emulsified lipids are not only added to food matrixes but are also co-ingested from other dietary components. Therefore, overall consumption behaviors can affect the digestion rate and digestibility of emulsified lipids. Although designing an emulsion structure is challenging, controlling lipid digestion can improve the health benefits of products. Therefore, a thorough understanding of the process of emulsified lipid digestion is required to develop food products that enable specific physiological responses. The targeted or delayed release of lipophilic molecules and fatty acids through emulsion systems has significant applications in healthcare and pharmaceuticals. [ABSTRACT FROM AUTHOR]

AbstractThe high viscosity and poor fluidity of heavy oil challenge its extraction, leading to the widespread use of surfactant emulsification to reduce viscosity and enhance recovery. This study evaluated three surfactants—sodium dodecyl sulfate (SDS), sodium oleate (SO), and APG0810—for their suitability and effectiveness in the X reservoir. The solution properties of these surfactants were analyzed and their micro-mechanisms investigated using MD calculations. The effects of surfactant concentration and additives on emulsification and viscosity reduction were elucidated. Ultimately, a system for emulsification and viscosity reduction was selected for physical simulation research. The experimental findings show that SO reduces interfacial tension from 52.4 mN/m to 0.0027 mN/m, transforming lipophilic surfaces into hydrophilic. MD analyses reveal SO’s optimal interfacial properties, with the lowest interfacial energy of −6423.4 kcal/mol, maximum interfacial thickness of 2.56 nm, and minimal diffusion coefficient of 0.4087 Å2/ps at the oil-water interface. These findings align with experimental results, confirming SO’s superior interfacial properties. Combining 0.3% SO with 0.5% n-pentanol results in a 98% viscosity reduction. The emulsion shows excellent stability, with no water separation in the first 30 min and only 8.3% after 2 h. Physical simulation results show that in high(low) permeability core displacement experiments, system flooding and subsequent water flooding can increase recovery rates by 15.39%(36.91%), indicating the system’s potential for enhancing oil recovery in Reservoir X. The findings suggest that the implementation of this system not only boosts the crude oil recovery rate but also carries economic significance in the industry. [ABSTRACT FROM AUTHOR]

AbstractThe presence of natural lipophilic emulsifiers, such as asphaltenes (A), resin (R) and petroleum acids (PA) in crude oil, plays a crucial role in stabilizing the W/O emulsions. This study primarily focuses on elucidating the influence of their interactions on the interfacial properties of the water/model oil system, as well as its emulsion stability. First, equilibrium interfacial tension (IFT), interfacial dilational modulus (IDM) and phase angle are measured. Then, emulsion stability experiments are performed. Finally, microscopic images of the emulsions were captured to evaluate droplet size and dispersity. Results show that the addition of petroleum acid to both asphaltene-only and resin-only system reduces IFT and dilational modulus, weakening the strength of the interfacial film. The inhibitory effect of petroleum acid on resins’ adsorption at the interface is more pronounced compared to asphaltenes’. A low proportion of resin and petroleum acid (A/R ≥ 5, A/PA ≥ 7) enhances emulsion stability by co-adsorbing with asphaltenes at the oil–water interface. Conversely, a high proportion of resin and petroleum acid leads to a decrease in IDM and emulsion stability. For asphaltene/petroleum acid–water system, when A/PA ≤ 5, the presence of petroleum acid decreases the droplet size but enhances droplet dispersion while decreasing emulsion stability. It can be inferred that the presence of petroleum acids contributes more to the formation rather than stabilization of emulsions. This work deepens insights into the emulsion behavior of natural surfactants, providing theoretical guidance for the formation of stable emulsions underground and efficient demulsification above ground. [ABSTRACT FROM AUTHOR]

Organosilicon materials have shown potential as dehydration agents for waterlogged wooden artifacts. These materials can polymerize under normal conditions to form polymers with favorable mechanical strength, antibacterial properties, and aging resistance. However, the insolubility of most organosilicon hindered their penetration into waterlogged wood, which may lead to an unwanted cracking. This study aimed to evaluate the effectiveness of polydimethylsiloxane (PDMS) and hydroxy-terminated polydimethylsiloxane (PDMS-OH) with low viscosity and moderate reactivity for dehydrating waterlogged wooden artifacts from the Nanhai No.1 shipwreck. Four surfactants ((3–aminopropyl) triethoxysilane (APTES), alkyl polyoxyethylene ether (APEO), tri-methylstearylammonium chloride (STAC), and fatty alcohol polyoxyethylene ether (AEO)) and cosurfactant were employed to transform the two kinds of water-repellent silicone oils into eight groups of highly permeable oil-in-water (O/W) emulsions. Under the catalysis of a neutral catalyst, in situ polymerization occurred within the wood cells. Group P2-2 formulated with PDMS-OH and APEO showed the best efficiency in maintaining the dimensions of the wood during dehydration. The dehydrated wood exhibited a natural color and texture with a minimal volume shrinkage rate of 1.89%. The resulting polymer adhered uniformly to the cell walls, effectively reinforcing the wood cell structure. The weight percent gain of the wood was only 218%, and the pores of the cell lumen were well maintained for future retreatment. This method effectively controlled the sol–gel reaction process of the organosilicon and prevented damage to the wooden artifact during the dehydration process. Moreover, the dehydrated wood samples only experienced a low weight gain of 17% at 95% relative humidity (RH), indicating their great environmental stability. [ABSTRACT FROM AUTHOR]

Ceramic membranes are increasingly recognized for their effectiveness in processing fermentation broths. However, developing ceramic membranes with superior anti-fouling properties remains a challenge for large-scale applications. Iron oxide nanomaterials have gained significant research interest as a cost-effective and readily available solution for mitigating membrane fouling, thanks to their excellent hydrophilicity. This study introduces ceramic membranes enhanced with iron oxide via a facile sol-gel technique. The membrane's resistance to fouling, hydrophilicity, adhesion force, and surface potential were assessed. Post-modification, a consistent distribution of iron elements on the membrane surface was achieved, with negligible alteration in pore size. Although the pure water permeance (450 ± 45 L m−2 h−1·bar−1) did not change significantly, the permeance of the modified membrane (225 L m−2 h−1·bar−1) was nearly 20 % higher than that of the original membrane when separating a 1000 ppm oil-in-water emulsion, with both membranes achieving 99 % oil droplet rejection. Moreover, the flux recovery rate of the modified membrane surpassed that of the original membrane by approximately 30 %, indicating a significant improvement in anti-fouling performance. Upscaling experiments further validated the modified membrane's anti-fouling performance and capability to rapidly process broths with high oil content. Overall, this study presents a novel anti-fouling ceramic membrane for the treatment of oil-containing fermentation systems. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Emulsions are thermally unstable systems. This research aimed to investigate the thermal stability of fish gelatin (FG) oil‐in‐water emulsions in the presence of poly‐γ‐glutamic acid (γ‐PGA) as an additive after heat treatment. The study assessed how γ‐PGA influences the thermal stability of FG emulsions over time, focusing on their properties, structure, and food application potential.The incorporation of γ‐PGA significantly enhanced the thermal stability of FG emulsions, preserving their morphology after heating. Emulsions containing 0.1% γ‐PGA showed no significant changes after 24 h at 90 °C, while emulsions without γ‐PGA experienced noticeable delamination. Rheological evaluations revealed that the energy storage modulus and loss modulus of FG–γ‐PGA emulsions remained consistently higher than those of FG emulsions, regardless of heating duration. Particle size analysis indicated minimal changes for FG–γ‐PGA emulsions (413 nm after 24 h) compared to a substantial increase for FG emulsions (1598 nm). After heating, FG–γ‐PGA emulsions demonstrated significantly higher emulsifying activity index (EAI) (74 m2 g−1 versus 22.7 m2 g−1) and emulsifying stability index (ESI) (97% versus 76%). Additionally, the texture properties of meat mince formulated with FG‐γ‐PGA emulsions were comparable to those containing fat, showcasing their potential as a fat replacement.The study concludes that γ‐PGA enhances the thermal stability of FG emulsions, maintaining their integrity and improving functional properties under heat treatment. These findings offer valuable insights for the formulation of thermally stable emulsions, presenting promising opportunities for innovative applications in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Berberine, a phytochemical, possesses remarkable potential for multitargeted drug therapy in microbial infections, wound healing and anti-inflammatory applications. However, its clinical utility in skin and other diseases is constrained due to its high aqueous solubility and inadequate dermal and intestinal absorption, resulting in low absolute bioavailability. Objectives: The current investigation endeavors to develop a microemulsion loaded with berberine to enhance its solubility and therapeutic effects specifically for skin diseases, while comparing its efficacy with a simple emulsion. Materials and Methods: In this study, an optimized oil-in- water (o/w) type of emulsion and microemulsion were formulated utilizing berberine isolated from Berberis aristata roots, along with soy lecithin, oleic acid, Tween 80, and ethanol. The microemulsion and emulsion were subjected to characterization employing parameters such as FTIR, particle size, zeta potential, transmittance, viscosity, and stability. The formulations were assessed for their therapeutic effects through in vitro antioxidant, anti-inflammatory, and anti, microbial assays, encompassing six strains of micro, organisms comprising bacteria and fungi. Results: The investigation successfully generated a thermodynamically stable o/w type of microemulsion, which exhibited improved transparency and formed a clear solution. Characterization results, including particle size, zeta potential, viscosity, and conductivity measurements, fell within the acceptable range. The therapeutic evaluation demonstrated a substantial enhancement in the in vitro antioxidant, anti-inflammatory, and anti, microbial activity of berberine microemulsion compared to the plain berberine solution. Conclusion: This study concludes that berberine can be effectively incorporated into a microemulsion system. When topically applied, the microemulsion form exhibits significantly higher therapeutic efficacy against skin diseases compared to the conventional emulsion of berberine. [ABSTRACT FROM AUTHOR]

Droplets of electrolyte solutions in an insulating medium are ubiquitous in nature. The net charges of these droplets are normally nonzero, and they fluctuate. However, a theory on the probability distribution function for the net charge of droplets is lacking, so far. Thus, a statistical‐mechanical theory of a charged droplet is developed including the effect of the electrostatic energy of charging as well as the random distribution of ions. Then, the probability distribution function for the net charge of an electrolyte droplet is calculated assuming that it is generated from a macroscopic solution with the different cation and anion concentrations. Using the Gaussian approximation and Stirling's formula, the analytic results for the average and variance of the net charge of a droplet are obtained. [ABSTRACT FROM AUTHOR]

Microfluidic‐assisted synthesis of nanoparticles has generated significant interest for its precise control and high throughput capabilities. Among various nanomaterials, gold nanoparticles (AuNPs) have shown remarkable potential in numerous applications, such as disease detection, photothermotherapy, drug delivery, and even defense applications. Recent synthesis strategy of peptide‐mediated method has sparked greater interest by offering unique chiroptical properties and their applications in biomedical applications. In this study, the use of droplet microfluidics is explored for the synthesis of peptide‐mediated AuNPs, aiming to accelerate automated production via flow chemistry. This method leads to the formation of anisotropic gold particles, with sizes ranging from hundreds of nanometers to the micron scale. The interfacial energy is identified at the water/oil interface as a critical factor influencing this outcome, with L‐glutathione (L‐GSH) playing a significant role in the development of hyper‐branched structures. These results demonstrate the capability of droplet microfluidics in producing anisotropic gold particles at micron scales, presenting new possibilities for the advancement of nanoparticle synthesis techniques. [ABSTRACT FROM AUTHOR]

Utilizing cell membranes from diverse cell types for biointerfacing has demonstrated significant advantages in enhancing colloidal stability and incorporating biological properties, tailored specifically for various biomedical applications. However, the structures of these materials, particularly emulsions interfaced with red blood cell (RBC) or platelet (PLT) membranes, remain an underexplored area. This study systematically employs small‐ and ultra‐small‐angle neutron scattering (SANS and USANS) with contrast variation to investigate the structure of emulsions containing perfluorohexane within RBC (RBC/PFH) and PLT membranes (PLT/PFH). The findings reveal that the scattering length density of RBC and PLT membranes is 1.5 × 10−6 Å−2, similar to 30% (w/w) deuterium oxide. Using this solvent as a cell membrane‐matching medium, estimated droplet diameters are 770 nm (RBC/PFH) and 1.5 µm (PLT/PFH), based on polydispersed sphere model fitting. Intriguingly, calculated patterns and invariant analysis reveal native droplet architectures featuring entirely liquid PFH cores, differing significantly from the observed bubble–droplet core system in electron microscopy. This highlights the advantage of SANS and USANS in differentiating genuine colloidal structures in complex dispersions. In summary, this work underscores the pivotal role of SANS and USANS in characterizing biointerfaced colloids and in uncovering novel colloidal structures with significant potential for biomedical applications and clinical translation. [ABSTRACT FROM AUTHOR]

BACKGROUND: Algae oil has garnered widespread acclaim due as a result of its high purity of docosahexaenoic acid (DHA) and excellent safety profile. The present study aimed to develop stable nanoemulsions (NEs) systems containing DHA from algae oil through thermal sterilization by combining modified whey protein concentrate (WPC) with low methoxyl pectin (LMP), as well as to investigate the impact of LMP concentration on the thermal stability and the gastrointestinal delivery efficiency of DHA NEs. RESULTS: The addition of LMP enhanced the stability of the emulsion after sterilization, at the same time as improving the protective and sustained release effects of DHA in the gastrointestinal tract. Optimal effect was achieved at a LMP concentration of 1% (10 g kg−1 sample), the stability of the emulsion after centrifugation increased by 17.21 ± 5.65% compared to the group without LMP, and the loss of DHA after sterilization decreased by only 0.92 ± 0.09%. Furthermore, the addition of 1% LMP resulted in a substantial reduction in the release of fatty acids from the NEs after gastrointestinal digestion simulation, achieving the desired sustained‐release effect. However, excessive addition of 2% (20 g kg−1 sample) LMP negatively impacted all aspects of the NEs system, primarily because of the occurrence of depletion effects. CONCLUSION: The construction of the LMP/WPC‐NEs system is conducive to the protection of DHA in algae oil and its sustained‐release in the gastrointestinal tract. The results of the present study can provide reference guidance for the application of algae oil NEs in the food field. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: β‐Carotene (BC) is difficult to apply effectively in the food industry due to its low solubility and bioavailability. This work aimed to fabricate Moringa oleifera seed protein (MOSP) stabilized emulsions as delivery vehicles for BC and investigate the effect of aqueous phase conditions including pH and ionic strength on this system. RESULTS: All MOSP samples were positively charged and the particle size of MOSP increased with the increase of pH. At pH 5.0 and 0.2 mol L−1 sodium chloride (NaCl), the MOSP emulsion demonstrated the highest stability coefficient and minimal creaming index, while exhibiting a lower release rate in vitro digestion. The rheological behavior of all MOSP emulsions within the frequency range of 0.1–10 Hz was dominated by viscoelasticity, forming an elastic network structure through dispersed droplets. Additionally, the MOSP emulsion loaded with BC prepared at pH 5.0 and 0.2 mol L−1 NaCl displayed enhanced ultraviolet light stability (52.31 ± 0.03% and 51.86 ± 0.05%) as well as thermal stability (72.39 ± 8.67% and 86.78 ± 10.69%). Furthermore, the BC in the emulsion at pH 7.0 exhibited favorable stability (65.14 ± 0.02%) and optimal bioaccessibility (40.30 ± 0.04%) in vitro digestion. CONCLUSION: The results provided reference data for utilizing MOSP as a novel emulsifier and broadening the application of BC in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Microencapsulation has the potential to address the stability issues associated with vitamin A. This study examined the effectiveness of emulsifying a saponin–chitosan polyelectrolyte complex to encapsulate vitamin A. Utilizing response surface methodology (RSM), the effects of the chitosan, saponin, and vitamin A contents on various response variables were measured to optimize the formulation. The optimized emulsion was characterized through fluorescence microscopy, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), storage stability, and release profile. Fluorescence microscopy showed that vitamin A was evenly distributed throughout the optimized emulsion. The polyelectrolyte complex and vitamin A were shown to interact hydrophobically and electrostatically by FTIR analysis. The DSC results verified the effective encapsulation and showed that vitamin A heat stability had been enhanced. Study on storage stability demonstrated that during a 2‐month storage period, the encapsulated vitamin A remained stable. Moreover, vitamin A was significantly released from the encapsulated form at pH 1.2, based on release assays. In conclusion, saponin–chitosan polyelectrolyte coating proved to be a potentially useful new material for the stability and applications of vitamin A in a range of formulations. [ABSTRACT FROM AUTHOR]

In order to provide environmental solutions for the treatment of oily residues (slop oil) from refineries, formulations with surfactants were proposed according to the type of dispersed system of the slop (crude oil emulsified with water and/or solid particles). Samples were collected in 12 tanks located at the Oxialquilados Venezolanos C.A., Barcelona Plant (Anzoátegui, Venezuela), performing physicochemical tests for the identification of the dispersed system (solubility, wettability, stability, water content) and microscopic observations (morphology and particle size). The results indicated heterogeneous slop samples with a water content of 2%–60% vol/vol consisting of single or multiple emulsions, with droplet sizes between approximately 10 and 30 micron; others formed by sludge or suspension (solids/oil/water). For the destabilization of these systems, aqueous and organic cleaning solutions were designed, determining the percentage of oil separated in the bottle tests at optimal and simulated field conditions. Field tests with volume scaling of the slop tank reported efficiencies of 63%, 85%, and 100% when treating the slop TK‐17, TK‐36, EE, respectively; for the mixture (Pulmon‐2) an efficiency of 47%. By combining heat treatment and two demulsifiers was possible to treat the slop TK‐17 (multiple emulsion). A considerable volume of water can be drained from the tanks for use in the plant. In conclusion, the surfactant formulas were effective in the recovery of a significant amount of crude oil, making it feasible to return it to the generating entity. [ABSTRACT FROM AUTHOR]

In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has attracted the attention of a large number of researchers due to its huge health benefits. However, studies on other applications of RG-I pectin are still lacking. In this study, we summarized the sources (e.g. potato pulp, sugar beet pulp, okra, apple pomace, citrus peel, pumpkin, grapefruit, ginseng, etc.), extraction methods, fine structure and applications of RG-I pectin in physiological activities (e.g. anti-cancer, anti-inflammatory, anti-obesity, anti-oxidation, immune regulation, prebiotics, etc.), emulsions, gels, etc. These neutral sugar side chains not only endow RG-I pectin with various physiological activities but the entanglement and cross-linking of these side chains also endow RG-I pectin with excellent emulsifying and gelling properties. We believe that this review can not only provide a comprehensive reading for new workers interested in RG-I pectin, but also provide a valuable reference for future research directions of RG-I pectin. [ABSTRACT FROM AUTHOR]

Hydrogels have several characteristics, including biocompatibility, physical similarity with the skin's extracellular matrix, and regeneration capacity. Cell migration and proliferation are facilitated by natural polymers such as gelatin (Gel) and carboxymethyl cellulose (CMC). Gelatin dressing acts as a structural framework for cell migration into the wound area, stimulating cell division and promoting granulation tissue formation. Omega-3 fatty acids from fish oil may prevent wound infection and improve the healing of wounds in the early stages. We studied the preparation of wound dressing containing Omega-3 and its ability to heal wounds. In this study, CMC-Gel hydrogels containing different concentrations of Omega-3 were investigated in full-thickness wounds. After the fabrication of the hydrogels by using surfactant (tween 20) and microemulsion method (oil in water), various tests such as SEM, Water uptake evaluation, weight loss, cell viability, blood compatibility, and in vivo study in rat cutaneous modeling during 14 days were performed to evaluate the properties of the fabricated hydrogels. The analysis of the hydrogels revealed that they possess porous structures with interconnected pores, with an average size of 83.23 ± 6.43 μm. The hydrogels exhibited a swelling capacity of up to 60% of their initial weight within 24 h, as indicated by the weight loss and swelling measurements. Cell viability study with the MTT technique showed that no cytotoxicity was observed at the recommended dosage, however, increasing the amount of omega-3 caused hemolysis, cell death, and inhibition of coagulation activity. An in vivo study in adult male rats with a full-thickness model showed greater than 91% improvement of the primary wound region after 2 weeks of treatment. Histological analysis demonstrated Omega-3 in hydrogels, which is a promising approach for topical skin treatment to prevent scar, and has shown efficacy as wound dressing by improving the repair process at the defect site. [ABSTRACT FROM AUTHOR]

The present study was conducted to optimize the preparation conditions of whey protein isolate-basil seed gum (WPI-BSG) conjugates resulting from the Maillard reaction in different weight ratios and reaction times. In addition, the stability of the emulsions stabilized by WPI-BSG conjugate was investigated. The covalent attachment of BSG to WPI was effectively confirmed by OPA method, FTIR and fluorescence spectrometry analysis. Results indicated that the maximum zeta potential (-79.83 ± 1.62 mV), emulsifying activity (29.33 ± 2.71 m2/g) and emulsifying stability (45.16 ± 5.14 min) of conjugates were obtained in the weight ratio of 1:2 (WPI to BSG) and reaction time of 2 h. It was also found that a longer heating time may lead to an increase in the browning intensity and a significant decrease in the emulsifying properties of the conjugates. Moreover, according to the results of particle size, zeta potential and creaming index, the emulsions stabilized by WPI-BSG conjugates were more stable than those stabilized by unheated WPI and WPI-BSG mixture. This study indicates that the Maillard reaction can successfully improve the emulsifying properties of WPI. Besides, WPI-BSG conjugates are able to increase physical stability of oil-in-water emulsions. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the impact of varying proportions of dry bean powder on the rheological properties of oil-in-water emulsions. Emulsions were formulated utilizing xanthan gum or dry bean powder across a range of concentrations, including 1%, 3%, 5%, and 7%. Additionally, a control emulsion (CTR) was formulated using xanthan gum exclusively. The rheological properties of the resulting emulsions, both linear and nonlinear, were characterized. Moreover, the correlation between microstructural attributes and the interfacial rheological response within these emulsion systems was thoroughly examined. A prominent observation was the occurrence of shear thinning, characterized by a reduction in viscosity under applied shear stress. Notably, the control emulsion (CTR) displayed the lowest interfacial viscosity values, whereas emulsions incorporating increasing proportions of dry bean powder demonstrated a proportional rise in interfacial viscosity. The highest consistency coefficient and apparent viscosity was recorded in the 7%DB sample with a value of 3.23 Pa.sn and 0.56 Pa.s, respectively. This suggests that emulsions formulated with dry bean powder may yield a more resilient interfacial film, attributed to the protein content inherent in dry beans. The establishment of a viscoelastic interfacial layer facilitated by dry bean powder in appropriate concentrations significantly contributes to the long-term stability of the emulsion. Unraveling the intricate relationship between interfacial behaviors holds paramount importance in advocating for the utilization of dry bean powder as a plant-based protein source. In conclusion, the incorporation of dry bean powder enhances the formation of interfacial films in O/W emulsions. [ABSTRACT FROM AUTHOR]

This study explores the effect of chemical treatment on the physical, mechanical, and morphological properties of two kinds of sisal geotextiles treated with potassium hydroxide and coated with bitumen emulsion. Physical characteristics like mass per unit area, yarn properties, thickness, water absorption and mechanical properties, including tensile, tearing, and puncture strength, were examined. The findings showed significant enhancements in tensile strength (up to 54.90%), tearing strength (up to 103.81%), and puncture strength (up to 32.2%) of emulsion-coated untreated, emulsion-coated alkali-treated and alkali-treated geotextiles, respectively. Furthermore, the alkali-treated emulsion-coated geotextile had the highest mass per unit area with the least water absorption. Morphological, elemental, and crystallographic analyses complemented these outcomes. [ABSTRACT FROM AUTHOR]

A Rotary-Pulsation Apparatus (RPA), also known in the literature as a Rotational Hydrodynamic Cavitation Reactor (RHCR), is a device which typically consists of a rotating mechanism that generates pulsations or vibrations within a fluid. This can be achieved through various means such as mechanical agitation, pneumatic pulses, or hydraulic forces. It is widely used in food, chemical, pharmaceutical, and microbiological industries to improve the mixing of different fluids, dispersion, pasteurization, and sterilization. In the present paper, a CFD study was conducted to develop and optimize the geometry of the RPA's rotor and stator to induce cavitation in the fluid flow. The effect of cavitation has the potential to improve dispersion and emulsion properties and to significantly reduce operation pressure, in comparison to conventional mixing systems. [ABSTRACT FROM AUTHOR]

A study was made of the dynamics of nonmagnetic droplets in magnetic fluids in microchannels with the flow-focusing configuration under the action of an inhomogeneous magnetic field of a ring magnet. Two types of multiphase systems were investigated: nonmagnetic emulsions "oil in water," "water in oil," and "water in oil in water," as well as magnetic oil-in-water emulsions in which the magnetic fluid was used as the continuous phase. Characterization was made of the dependences of the sizes of the generated nonmagnetic inclusions on the flow rate of the continuous magnetic phase and on the displacement of the magnetic field source relative to the dispersed phase supply connector horizontally along the channel axis are obtained. [ABSTRACT FROM AUTHOR]

Vaccination strategies are used to manage Salmonella in chickens. Salmonella-killed vaccines are considered safer since they are inactivated. However, little is known regarding the cellular immune activities at the site of vaccine administration of Salmonella-killed vaccines. The growing feather (GF) cutaneous test has been shown to be an effective bioassay to monitor local tissue/cellular responses. We assessed local and systemic antibody responses initiated by intradermal injection of Salmonella-killed vaccines into GF-pulps of 14–15-week-old pullets. Treatments consisted of two autogenous Salmonella-killed vaccines (SV1 and SV2), S. Enteritidis (SE) lipopolysaccharide (SE-LPS), and the water-oil-water (WOW) emulsion vehicle. GF-pulps were collected before (0 h) and at 6, 24, 48, and 72 h post-GF-pulp injection for leukocyte population analysis, while heparinized blood samples were collected before (0 d) and at 3, 5, 7, 10, 14, 21, and 28 d after GF-pulp injections to assess plasma levels (a.u.) of SE-specific IgM, avian IgY (IgG), and IgA antibodies using an ELISA. Injection of GF-pulps with SV1, SV2, or SE-LPS, all in a WOW vehicle, initiated inflammatory responses characterized by the recruitment of heterophils, monocytes/macrophages, and a few lymphocytes. The WOW vehicle emulsion alone recruited more lymphocytes than vaccines or SE-LPS. The SV1 and SV2 vaccines stimulated Salmonella-specific IgM and IgA early, while IgG levels were greatly elevated later during the primary response. Overall, SV1 and SV2 stimulated a heterophil and macrophage-dominated local inflammatory- and SE-specific humoral response with an isotype switch from IgM to IgG, characteristic of a T-dependent primary antibody response. This study provides comprehensive information on innate and adaptive immune responses to autogenous Salmonella-killed vaccines and their components that will find application in the management of Salmonella in poultry. [ABSTRACT FROM AUTHOR]

This study aimed to develop an oleogel emulsion based on propolis wax (PW) as a potential shortening replacement and reducing the fat content in the cake. According to the microstructure study, the increase in PW concentration increased the number of needle-like crystals, and the increase in oleogel content in the emulsion decreased the size of water droplets. The increasing PW oleogel content in the emulsions enhanced the gel strength, and the emulsions showed a shear-thinning behavior. The smallest particle size was related to the emulsions with 4%wt of PW (60–120 nm). The oxidative stability and oil binding capacity in emulsions were significantly (P < 0.05) improved by increasing oleogel content and the concentration of PW. The emulsion with 4%wt of PW and 50% water content (PW4-E50) was selected as an optimized sample for application in the cake as a shortening replacer. Among the samples, PW4-E50 was chosen as optimized samples in cake formulation due to its lower peroxide value at the end of the 30 day (10.32 ± 0.32 meq O2/kg), highest oil binding capacity (82.52 ± 0.53%), and zeta potential (+ 56.96 ± 0.35 mv). As a result, textural properties revealed that cakes fabricated with emulsions at three substitution levels exhibited a satisfactory texture profile compared to cakes based on oleogel. Formulated cakes with oleogel and emulsion obtained the lowest L* and b* values. The Oleogel emulsion replacing 40% of cake shortening (PW-E40) demonstrated the highest overall acceptability. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

According to data in the literature, natural products and essential oils are often used in dental practice. To develop a new oromucosal spray for the treatment of infectious and inflammatory diseases of the oral cavity, clove CO2 extract and essential oils of lavender and grapefruit were used as active pharmaceutical ingredients. Clove extract was obtained by the method of subcritical extraction from various raw materials, the choice of which was based on the yield of the CO2 extract and the study of its phytochemical and microbiological properties. Based on the results of microscopic and diffraction analyses, the rational time of ultrasonic exposure for the emulsion of active pharmaceutical ingredients was established. Mucoadhesive polymers were used as stabilizers of the two-phase system and prolongators. This article discusses the impact of the type and concentration of mucoadhesive polymers on the stability of the emulsion system; the viscous, textural, adhesive, and film characteristics of oromucosal spray; and the parameters determining sprayability. [ABSTRACT FROM AUTHOR]

Rice husk is an agricultural waste generated during rice milling and very rich in biosilica. Extraction, and modification of biosilica from rice husk were performed, and the isopropyl myristate oil-based emulsions stabilized by the modified biosilica nanoparticles were also studied. The native biosilica was modified by N-[3-(trimethoxysilyl)propyl] ethylenediamine. Characterization by energy-dispersive x-ray spectroscope showed that native biosilica contains oxygen (25.3%), silica (66.2%), and sodium (8.5%), and modified biosilica compositions are oxygen (31.6%), silica (39.4%), carbon (25.5%), and sodium (1.2%). X-ray diffraction analysis revealed that crystallite sizes of native biosilica and modified biosilica are 2.05 nm and 2.03 nm, respectively. The change in surface morphology as revealed by scanning electron microscopy confirmed that modification occurred. The emulsions stabilized by the modified biosilica nanoparticles were stable, while the emulsion stabilized by the native biosilica was not stable. The influence of pH on the stability and physical appearance of the emulsions was not significant. However, the water–oil ratio has significant influence on the stability of the emulsions and the optimal oil:water ratio was 80:20. The utilization of rice husk ash for the production of biosilica nanoparticles would reduce environmental pollution and health challenges associated with fly ash. The results from this study showed that modified biosilica nanoparticles is a good emulsifier and promising material in cosmetics and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Background: Topical therapy has been a fundamental part of dermatology, evolving from early ointments to advanced transdermal treatments. These formulations allow for effective management of skin conditions by maximizing local drug delivery and minimizing systemic effects. Modern topical therapies continue to benefit from innovations that improve both efficacy and patient outcomes. Summary: Topical formulations consist of a vehicle and active ingredients, with the vehicle enhancing drug absorption and patient experience. Historically categorized by physical properties, vehicles are vital in drug delivery. Recent innovations, such as nanoemulsions and derma-membrane structures, offer improved skin penetration and therapeutic results, representing significant advancements in topical treatment options. Key Messages: Topical therapies provide targeted, effective treatment in dermatology with minimal systemic side effects. Vehicle choice is essential to therapy success, and innovations such as nanoemulsions are improving drug delivery and patient care. Ongoing research into novel delivery systems continues to enhance the future of dermatological treatments. [ABSTRACT FROM AUTHOR]

In this study, microwave-assisted extraction of faba bean protein (BP) concentrate was optimized through the response surface methodology. Microwave power (250-500 W) and processing time (10-60 min) were chosen as independent variables and the effect of these parameters on protein yield was investigated. The highest protein yield (47.74%) was achieved at 481.70 W microwave power and 50.68 min processing time. The characteristic properties of BP obtained under optimum conditions were compared with whey protein. The characteristic bonds of the proteins were confirmed by Fourier transform infrared spectroscopy (FTIR) and molecular weights were determined by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-page). The solubility values of BP and whey protein were found to be as 80.23% and 91.12%, respectively (P <0.05). BP's foaming properties, emulsifying behavior, and stability coefficient resulted in superior to whey protein. The results showed plant proteins will be considered as alternative protein sources in food systems. [ABSTRACT FROM AUTHOR]

The stability and nutritional integrity of emulsions are susceptible to various factors including thermal treatment, solid–liquid ratio, and sterilization. In this study, the physicochemical stability and immunomodulatory activities of an oil‐in‐water emulsion containing immune peptides (TUFSE) were assessed through particle size, zeta potential, related cytokines, and so on. When the temperature was 70°C and a solid–liquid ratio of 1:4, the emulsion revealed stability at high‐pressure homogenization, with the small particle size. The loss rates of vitamins were 8.57%–62.26% in 6 months at 25°C. After treatment with cyclophosphamide (CTX), lymphocyte proliferation activity in TUFSE‐H group increased (p < 0.05), and immune globulin levels were notably elevated (p < 0.05) in TUFSE groups compared to model group. It confirms the parameters of the emulsion, suggesting its ability to be prepared with minimal vitamin loss while simultaneously improving the disease status in CTX‐treated tumor‐bearing mice. It shows potential as an immune‐enhancing supplement with significant potential value. Practical Application: This study validated the parameters of the oil‐in‐water emulsion and showed that it can be stably prepared with minor vitamin loss while simultaneously improving the disease status in CTX‐treated tumor‐bearing mice. TUFSE‐H group exhibited a notable increase in lymphocytes proliferation activity, whereas serum cytokines and immune globulin levels were elevated compared to MC group, indicating its potential as an immune‐enhancing supplement with substantial value. [ABSTRACT FROM AUTHOR]

Coal is expected to continue dominating the global energy landscape for a considerable period in the future. However, the depletion of high-quality coal resources and the increasing proportion of difficult-to-float coals are exacerbating environmental issues and leading to significant waste of carbon resources, making the clean and efficient utilization of such coals imperative. Enhancing the quality of coal through flotation is a prerequisite for the resource utilization of coal. Difficult-to-float coal, characterized by high hydrophilicity, complex pore structures, and fine particle size, poses challenges for efficient flotation using conventional collectors. Emulsions, owing to their exceptional surface and interfacial regulation capabilities and environmental adaptability, have been employed as flotation collectors for various minerals and have garnered significant attention in recent years for their application in the flotation of difficult-to-float coals. In the pursuit of green and cost-effective flotation technologies for such coals, this paper systematically reviews the causes of poor floatability in difficult-to-float coals and their latest research progress by emulsion flotation. It summarizes the impact of emulsion types and preparation methods on their properties and application areas, with a particular focus on the key mechanisms by which emulsion collectors enhance the flotation of difficult-to-float coals, including surface charge regulation, surface hydrophobicity modification, and interfacial tension control. Finally, this paper outlines future research directions on emulsion flotation, which will likely focus on the precise control of emulsion structure and size, the targeted separation of organic components by emulsion collectors under complex conditions, the development of low-cost and highly biocompatible synthetic reagents, and the development of efficient emulsion storage and transportation equipment. [ABSTRACT FROM AUTHOR]

Sweet potato is one of the essential starch materials for food and feed world widely. However, its application is limited by the low viscosity and poor stability of native starches. Herein, sweet potato starch is modified by octenyl succinic anhydride (OSA) in the aqueous system. The optimization for esterification is studied using response surface methodology. The characteristics of OSA‐modified sweet potato starch are investigated, and its emulsifying properties as macromolecular and particulate stabilizers in the oil‐in‐water systems are compared. The optimal process conditions for OSA modification are: reaction time 4.0 h, temperature 38.8 °C, pH of the reaction system 8.2, starch concentration 32.2%, OSA amount 3.0%. The degree of substitution is 0.0185, and reaction efficiency is 79.7% under the optimum conditions. The new peaks at 1725 and 1573 cm−1 are observed by Fourier transform infrared spectroscopy. Compared with native starch, OSA‐modified sweet potato starch exhibits higher viscosities, improved paste clarity, and decreased retrogradation. The confocal laser scanning microscope results show that the gelatinized starch macromolecule and ungelatinized starch particles can arrange at the water–oil interface. The OSA‐modified sweet potato starch is both an effective macromolecular emulsifier and a particulate stabilizer, effectively stabilizing oil‐in‐water emulsions. [ABSTRACT FROM AUTHOR]

Calendula officinalis L. has numerous health-promoting properties due to the presence of a large number of lipophilic compounds. Their effective delivery to the body requires the use of an appropriate technique such as emulsification. So, the main purpose of this study was to understand how the profile of lipophilic compounds from pot marigold and the pro-health potential are shaped by different types of protein, oil, and drying techniques in o/w nanoemulsion. To obtain this, the profiles of carotenoid compounds and tocols were measured. Additionally, antioxidant potential and the ability to inhibit α-amylase and α-glucosidase were measured. Pea protein emulsion exhibited a higher final content of carotenoid compounds (23.72–39.74 mg/100 g), whereas those with whey protein had stronger α-amylase inhibition (487.70 mg/mL). The predominant compounds in the studied nanoemulsions were β-carotene (between 19% and 40%), followed by α-tocopherol/γ-tocopherol. The type of proteins shaped the health-promoting properties and determined the content of health-promoting compounds. [ABSTRACT FROM AUTHOR]

Polyglyceryl polyricinoleate (PGPR) is an emulsifier produced by esterification of polyricinoleic acid and polyglycerol. Polyricinoleic acid is derived from ricinoleic acid, which is expensive compared to other fatty acids. Therefore, analogues of polyricinoleic acid should be made from less expensive fatty acids, such as oleic acid. Therefore, oleic acid was converted to polyhydroxy estolide (PE) by a reaction with hydrogen peroxide and acetic acid. The PE was used as a substitute for polyricinoleic acid to produce PGPR analogues by direct esterification with polyglycerol and various fatty acids. The direct reaction between polyglycerol and PE produced a polyglyceryl estolide (PGE) with high viscosity and hydroxyl value, which limited its suitability as an emulsifier for the isopropyl myristate (IPM) and water system. Conversely, PGE prepared from lauric acid, polyglycerol and PE showed lower viscosity and hydroxyl value, resulting in a broad region of emulsion stability on a phase diagram when evaluated as a water-in-oil emulsifier for the IPM/water system. Similarly, other PGE made with oleic acid also displayed good emulsion stability for systems with higher IPM concentrations. In contrast, PGE prepared with stearic acid was a semi-solid at room temperature. Most of the prepared PGEs showed promising potential as emulsifiers for water-in-oil emulsions. [ABSTRACT FROM AUTHOR]

BACKGROUND: Protein‐polysaccharide complexes have been successfully used for emulsion stabilization. However, it is unclear how the complex's surface charge influences aggregation stability and coalescence stability of emulsions, and whether a low charged interfacial film can still maintain the coalescence stability of oil droplets. In the present study, the effects of pH (around the pI of protein) on the aggregation and coalescence stability of emulsions were investigated. RESULTS: Whey protein isolate (WPI) and peach gum polysaccharides (PGP) complexes (WPI‐PGP complexes) were synthesized at pH 3, 4 and 5. Their sizes were 598, 274 and 183 nm, respectively, and their ζ‐potentials were +2.9, −8.6 and −22.8 mV, respectively. Interface rheological experiments showed that WPI‐PGP complex at pH 3 had the lowest interfacial tension, and formed the softest film compared to the complexes at pH 4 and 5. Microfluidic experiments showed that all WPI‐PGP complexes were able to stabilize droplets against coalescence within short timescales (milliseconds). At pH 3, no coalescence was observed even under conditions where the continuous phase flow influenced the shape of oil droplets (from spheres to ellipsoids). At pH 4 and 5, the model emulsions were stable over 16 days of storage, extensive aggregation and creaming occurred at pH 3 after 8 days. Importantly, no coalescence took place. CONCLUSION: The present study confirmed that the aggregation stability of the emulsions was mainly determined by the surface charge of the complex, whereas the coalescence stability of emulsions is expectedly determined by steric repulsion, providing new insights into how to prepare stable food emulsions. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study presents the interfacial behaviour of benzoylated cellulose of different wettability from melon and moringa pods waste using Pickering emulsions systems. The benzoylated cellulose was prepared in an aqueous alkaline medium using benzoyl chloride as a modifying agent and characterized by X-ray diffraction, thermogravimetric analysis, Fourier transform infrared spectroscopy and scanning electron microscopy (SEM). The X-ray diffraction showed that crystallinity of cellulose from moringa and melon are 67.47 and 70.20%, respectively. The functionalized derivatives are thermally stable than the native counterpart. The SEM revealed that isolated cellulose suffered surface degradation upon functionalization as a result of the repeated collision between reactants. The wetting properties of the cellulose can be controlled by using different quantities of modifying agents, and the emulsions stability depend on the wettability of the emulsifiers. The higher stability recorded for the emulsions stabilized by benzoylated cellulose from moringa pod waste revealed that cellulose wettability depends on the sources. [ABSTRACT FROM AUTHOR]

Copyright of Detergent & Cosmetics is the property of Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storage and sensorial acceptability. An extreme vertices mixture design was used, varying the macadamia nut, SL, and XG. The results show that adding XG and SL decreased the Sauter (D[3,2]) and Brouckere (D[4,3]) diameters of particles in macadamia beverages and increased the zeta potential (ZP), which represents greater stability. After applying TT in beverages, D[3,2], D[4,3], and ZP increased. After processing and TT, the FAP and fat nutritional indices changed due to reducing SFA and PUFA and increasing MUFA relative to macadamia nut. No significant difference (p ≥ 0.05) was observed in the FAP of beverages with and without TT. The AC determined by DPPH and ABTS decreased in most beverages upon TT application. During storage for two months, the beverage particle size increased, there was a decrease in brightness, and no significant difference (p ≥ 0.05) was observed in ZP. Sensory analysis showed that the most stable beverage was not the most acceptable due to its viscosity. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)