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We observe the impact of bouncing and floating of water drops on a pool of immiscible volatile oil pools at low Weber numbers. The residence time of the impacting drop ranges from a few milliseconds to a few seconds before it sinks into the lighter oil phase. It is hypothesized that the confined evaporation from the volatile oil pool replenishes the thin film draining and results in prolonged floating and delayed sinking of drops into the oil pool. Water drops are released from a low height to impact on volatile hydrocarbon oil deep pools of various volatilities. The floating dynamics and residence times are captured using high-speed imaging. A theoretical model for the residence time has been developed to evaluate the hypothesis. The drop residence time is found to be directly proportional to the volatility of the oil pool in accordance with the hypothesis. The mathematical model incorporating the coupled confined evaporation and film draining dynamics is found to be in well agreement with the experimentally observed residence time. The bouncing-sinking regime map has been developed based on the experimental data.

The results of studies on the development of micro-oscillators (MOs) based on the Belousov –Zhabotinsky (BZ) oscillatory chemical reaction are integrated and systematized. The mechanisms of the BZ reaction and the methods of immobilization of the catalyst of the BZ reaction in micro-volumes are briefly discussed. Methods for creating BZ MOs based on water microdroplets in the oil phase and organic and inorganic polymer microspheres are considered. Methods of control and management of the dynamics of BZ MO networks are described, including methods of MO synchronization. The prospects for the design of neural networks of MOs with intelligent-like behaviour are outlined. Such networks present a new area of nonlinear chemistry, including, in particular, the creation of a chemical ‘computer’. The bibliography includes 250 references.

Microfluidic on-chip production of microgels employing external gelation has numerous biological and pharmaceutical applications, particularly for the encapsulation of delicate cargos; however, the on-chip production of microgels in microfluidic devices can be challenging due to problems such as clogging caused by accelerated progress in precursor solution viscosity. Here, we introduce a novel microfluidic design incorporating two consecutive coflow geometries for microfluidic droplet generation. A shielding oil phase is employed to avoid emulsification and gelation stages from occurring simultaneously, thereby preventing clogging. The results revealed that the microfluidic device could generate highly monodispersed spherical droplets (coefficient of variation < 3%) with an average diameter in the range of 60-200 μm. Additionally, it was demonstrated that the device could appropriately create a shelter of the oil phase around the inner aqueous phase regardless of the droplet formation regime and flow conditions. The ability of the proposed microfluidic device in the generation of microgels was validated by producing alginate microgels utilizing an aqueous solution of calcium chloride as the continuous phase.

The antioxidizing capability of membrane antioxidants is strongly affected by the submolecular regions of the membrane that they locate. However, the concurrent determination of their location in the membranes and the consequent antioxidizing effect remains difficult. Using our field-induced droplet ionization mass spectrometry methodology, here we show the rapid determination of the antioxidation effect and the spatial distribution of melatonin in POPC membranes. Melatonin effectively protects the membrane lipids against hydroxyl radicals originating from the Fenton reactions in the water phase but cannot protect the lipids against singlet oxygen generated by a lipophilic photosensitizer in the lipid tail region (oil phase). These varied antioxidizing behaviors indicate that melatonin dwells at the headgroup subregion of the membranes. We anticipate that the methodology in this study can be widely utilized in the screening of antioxidants' spatial distribution and antioxidizing efficiency, and eventually in designing novel antioxidants that could deliver specific functions.

Clove oil has many functions such as antibacterial, anti-inflammatory, anti-oxidation. In this experiment, a self-emulsification method was used to prepare clove oil nanoemulsion. And then filter paper diffusion method, minimum inhibitory concentration, and minimum bactericidal concentration were used to study the inhibitory behavior of clove oil nanoemulsion on Escherichia coli and Staphylococcus aureus. And explore the antibacterial mechanism by dynamically testing the content of nucleic acid and protein in the culture solution during the antibacterial process. The results show that when the surfactant content is 10 wt%, the hydrophile-lipophile balance (HLB) is 13.93, and the oil phase content is 2 wt%, a clove oil nanoemulsion with better dispersion and smaller average particle size can be prepared. The minimum inhibitory concentration (MIC) of clove oil nanoemulsion against Escherichia coli and Staphylococcus aureus is 0.5, 0.25 mg/mL, and the minimum bactericidal concentration (MBC) is 1, 2 mg/mL. The increase in protein content and the exponential growth of nucleic acid release also indicated that the clove oil nanoemulsion destroys the integrity of the cell membrane. The experimental results can provide a reference for the application of clove oil nanoemulsion in food, medicine and other fields. GRAPHIC ABSTRACT: [Image: see text]

Sea cucumbers are attractive marine natural sources as they are enriched with functional biomaterials that can contribute in accelerating wound healing. The present study was carried out to prepare cream formulations comprising extract of sea cucumber with different type of oil phase, namely F1 (olive oil), F2 (tea tree oil) and F3 (lemongrass oil) to assess the influence of the oil on the physicochemical properties and the wound healing efficacy of the creams. The formulated creams showed satisfactory physicochemical characteristics such as homogeneity, spreadability, rheology, pH, and showed no evidence of phase separation even when the creams were kept at extreme conditions. The ex vivorelease profile of sea cucumber extract from the formulated creams was determined by using a Franz diffusion cells. F3 demonstrated a constant and yield the highest release percentage of sea cucumber extract, followed by F2 and F1. Topical application of the formulated creams on the excision wound in rats showed a significant wound healing efficacy compared to the control group. Among the creams formulation, F1 demonstrated a significantly higher rate of wound closure compared to F2, F3, and positive control. The wound healing efficacy of the formulated creams were not dependent on the ability of the oils in promoting skin permeation for the release of sea cucumber extract. This study depicted that lemongrass oil acted as a good skin permeation enhancer for the release of sea cucumber extract while olive oil worked in a more synergistic manner with sea cucumber extract in promoting wound healing.

Dye-filled microcapsules are an attractive way to identify microscopic damage of materials by the naked eye. However, there are many disadvantages in traditional microcapsule-based self-reporting materials, such as a poor self-reporting effect. A new concept for the design of self-reporting microcapsules is presented here. Our work develops a novel kind of dual-compartmental microcapsule via Pickering emulsion photopolymerization, which can encapsulate two interacting species ("pro-dye" and "developer") separately in a single microcapsule. In our strategy, SiO2 microspheres encapsulating polyetheramine (PEA, developer) were first prepared and employed as a Pickering emulsifier to stabilize oil-in-water emulsions, in which the oil phase consisted of 2',7'-dichlorofluorescein (DCF, pro-dye) and a monomer. After the monomer polymerization, a dual-compartment microcapsule, which encapsulated the pro-dye in the core and the developer in the shell, was obtained. Upon the rupture of the microcapsule, the pro-dye and the developer were released simultaneously and reacted to yield a pronounced chromogenic response. Compared with traditional double-microcapsule systems, this dual-compartment microcapsule system demonstrated a more efficient and pronounced self-reporting effect. This is the first time that a double-encapsulation scheme involving the compartmentalized release of two interacting species within a single microcapsule has been demonstrated for self-reporting, which overcomes the tough problems of the uneven distribution of the traditional double-microcapsule systems.

The effect of oil-droplet diameter on lipid oxidation in O/W emulsions is unclear, and conflicting results have been reported. These conflictions may be due to different experimental conditions being used, such as the type of oil, the type of emulsifier, temperature, and the range of oil-droplet diameters tested. The method used to evaluate the oxidation could also have varied among studies. In O/W emulsions, oxygen dissolved in the aqueous phase is transferred to the oil phase through the oil-water interface and is consumed in the oil phase by oxidation. Therefore, the effect of the oil-droplet diameter on the lipid oxidation rate was evaluated by simultaneously solving the mass balance equations of oxygen and oil in the oil phase. The simulation showed that the oil-droplet diameter does not affect the lipid oxidation rate in O/W emulsions with oil-droplet diameters on the order of micrometers or less because the oxidation reaction itself is rate-limiting.

Most of the foundation liquids in the market need makeup removers for cleaning, while the excessive use of makeup removers might lead to skin barrier damage, which would further lead to many kinds of dermatosis, such as skin sensitivity, facial telangiectasia, rosacea, acne, as well as various cosmetic contact dermatitis. Inspired by the protective effect of fiber-rich diet on the intestinal mucosal mechanical barrier, a novel hemp/cellulose nanocrystals (CNCs)-based foundation liquid featuring easy-wiping property has been constructed, which will effectively solve the post-makeup skin cleaning problems. In this experiment, the formula of the foundation liquid can be obtained through hemp/CNCs instead of mineral oil and titanium oxide, which are considered to have undesirable local tolerance, sensitizing potential, and are environmental pollutants, to create a moisture barrier. Industrial hemp is a hot issue in cosmetic research, and a great quantity of discarded industrial hemp stalk is available to be used to produce hemp/CNCs through grinding and acidification. The graft technique is adapted to obtain hemp/CNCs-g-polylactic acid (PLA). By replacing the hydroxyl group on the side of hemp/CNCs, hemp/CNCs-g-PLA reduces the intermolecular hydrogen bonding, resulting in a higher dispersion in the oil phase. The hemp/CNCs-g-PLA has excellent performance in terms of biological compatibility, water resistance, and non-penetration into the skin. With basic features of a foundation liquid to alleviate discoloration, age spots, and skin roughness, the foundation liquid based on hemp/CNCs-g-PLA provides a novel characteristic of easy-wiping, which helps to avoid the damage to the skin barrier caused by excessive cleansing.

In this study, a piperazinyl-based emulsifier (EA/AMPA) was synthesized to prepare water-in-oil (W/O) high internal phase emulsions (HIPEs). Using kerosene as the oil phase, stable HIPEs with internal phase fractions of up to 98% were prepared. This enabled the EA/AMPA to have a high efficiency, as the HIPEs with a 90% internal phase fraction could be easily prepared with 0.1% of EA/AMPA. In addition, the formation of HIPEs was not affected by the addition of Na+. Because of the fact that EA/AMPA has a hydrophilic head with two tertiary amines, EA/AMPA could be easily recovered from the oil phase by adjusting the pH to acidic values. Moreover, the unique structure promoted the formation of stable HIPEs, even with crude oil used as the oil phase. The results indicate that EA/AMPA has the potential to significantly contribute to the preparation of W/O HIPEs and that the design of the hydrophilic head with two tertiary amines can provide a reference for the fabrication of new W/O emulsifiers.

Understanding the physical structure of greases can provide critical insight into improving the lubricating performance of a grease. Observation of the grease structure can be quite difficult depending on the type of grease and the length scale of the structure. Polyurea greases in previous reports have typically been examined by removal of the oil phase, which significantly changes the polyurea structure. This paper examines the effect of sample preparation conditions on the microstructure of polyurea greases. This study reveals new structures in the polyurea that have not been observed in the previous literature, including entangled fibers and nanotubes. Correlation is found between the observed polyurea microstructure coverage and grease stiffness.

Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition of watermelon rind flour to increase the quality of mayonnaise. The purpose of this study was to determine the quality of mayonnaise with the addition of watermelon rind flour as stabilizer. The method used was experimental design using a completely randomized design. The treatment were the addition of watermelon rind flour as much as 2%, 4%, 6% and control as a comparison. Data were analyzed by analysis of variance and continued with UJBD. The results showed that the addition of watermelon rind flour gave highly significant effect on emulsion stability and moisture content, had a significant effect on pH and did not gave significant effect on sensory evaluation of mayonnaise. This study concluded that the addition of 6% watermelon rind flour as stabilizer produces good quality mayonnaise.

Asphaltene stability can be perturbed during the oil production and transportation, leading to asphaltene precipitation and deposition. Chemical inhibitors are usually added to the oil phase to pos...

The formation of spontaneous double emulsions is a peculiar phenomenon in emulsion systems. When compared to the traditional one-step and two-step methods for preparing double emulsions, spontaneous emulsification can not only steadily load uniform water droplets into an oil phase, but can also facilitate the preparation of emulsions with higher stability. However, the limited solubility of salts, which are typically used to modify osmotic pressure, in organic oils has inhibited the viability of this method for the preparation of W/O/W double emulsions. In this paper, a redox-driven spontaneous emulsification method is developed and investigated. Instead of employing oil-soluble salts, an oxidation reaction is implemented in the oil phase, which produces cation radicals and iodide counterions to generate osmotic pressure. Additionally, amphiphilic polymer chains are harnessed as stabilizers for the newly formed W/O interfaces. Various characterization methods have been used to elucidate the mechanism of both the oxidation reaction and the spontaneous formation of double emulsions.

The purpose of this study was to apply a powdered β-carotene-loaded emulsion to a real food product, Korean traditional rice cakes (Garaedduk). β-Carotene was incorporated into the oil phase of a sodium caseinate-stabilized emulsion. Emulsion powder containing β-carotene was prepared using freeze-drying, and maltodextrin and gum arabic were used as wall materials. Oil/protein/maltodextrin weight ratios of 3:1:2 and 3:1:5 (core-to-wall ratios of 1:1 and 1:2) were used, and gum arabic was added by replacing the amount of maltodextrin for 0.1%, 0.2%, and 0.5% w/w. Manufactured emulsion powders prepared with wall material at a core-to-wall ratio of 1:2 remained stable after reconstitution in terms of particle diameter and ζ-potential. The encapsulation efficiency of the emulsion powder increased by 90% in the presence of maltodextrin at a core-to-wall ratio of 1:2. Garaedduk containing the emulsion powder was then manufactured and it was confirmed that β-carotene was not degraded during the manufacturing process of Garaedduk by using HPLC. The results from this study may be useful for rational designing of functional foods with lipophilic bioactive materials.

Rhamnolipids are commonly produced using N-limited Pseudomonas aeruginosa fermentations, with active production in the stationary phase. The production, however, stops after certain period. This causes lower productivity and yield because of downtime between batches and the substrate consumed for cell growth. This discontinued production is the significant problem addressed in this study. Rhamnolipid synthesis involves complex regulatory mechanisms, including quorum-sensing systems and alternative sigma factors. Current knowledge on these mechanisms, however, cannot adequately explain the discontinued rhamnolipid production at extended stationary phase. Four hypotheses to causes of this discontinued production were examined here with carefully planned fermentation designs using different initial N-source concentrations and different ways of adding oil and nutrients. Results rejected three of the hypothetical causes: accumulation of rhamnolipids or other inhibitory metabolites, presence of high amounts of oil phase, and exhaustion of non-N nutrients, and supported the hypothesis that the stopped production was caused solely by the extended N-starvation experienced by the cells. The discontinued production was found to be fully reactivated by partial broth replacements with fresh media containing N-source. The finding is important to production economics and promotes new designs to maximize rhamnolipid productivity and yield using extended stationary-phase production instead of short repeated batches.

Spilled oil is highly susceptible to sunlight-induced transformations, both as films on the surface of water and material dissolved or dispersed in the water column. We utilized ultrahigh-resolutio...

Background Encapsulation of fish oil for use as oil powder for the human food industry offers new product design possibilities. The fat content of fish is unique in the amount of of long chain n-3 fatty acid that it contains. It can be expected that developing innovative food products with significantly improved nutritional value can simultaneously affect their rheological and sensory qualities in different ways. The present study aimed to compared the influence of the addition of fish oil and microencapsulated fish oil on the mechanical, structural, and sensory properties of poultry sausages during 21-day storage. Results In comparison with other systems, sausages enriched with microencapsulated fish oil were characterized by a greater capacity to accumulate potential strain energy (G') and by statistically significantly greater hardness measured in all the storage periods that were tested. The sausages enriched with microencapsulated fish oil were characterized by higher water activity than the other sausage variants. The analysis of cryo-scanning electron microscopy (cryo-SEM) images indicated the presence of a large evenly dispersed oil phase and microcapsules in the structure of the sausages. The sample with the addition of microcapsules was characterized by higher values on the smell and consistency parameters. Conclusion The better results in the sensory evaluation of the structural parameters of the sample with microcapsules were consistent with the results of instrumental assessments. The use of microencapsulated fish oil powder as an ingredient of chicken sausages therefore seems to be a promising concept. © 2019 Society of Chemical Industry.

The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.

Protein stability against aggregation represents a major quality attribute for the successful development of biopharmaceuticals. Increasing evidence indicates that the formation of protein aggregates in aqueous solutions is often triggered by interactions between proteins and interfaces. Yet, in contrast to a large number of methods available to test protein bulk properties, high-throughput assays to investigate protein instability at interfaces remain much less developed. Major challenges include the control of the amount and type of surfaces, as well as the presence of synergistic effects between interfaces and hydrodynamic flows. Here, we describe and develop a highly controlled surface-mediated stress assay of protein instability based on polymeric nanoparticles. We show that hydrophobic nanoparticles are remarkably powerful in destabilizing large proteins such as antibodies. We further show that this approach can be implemented on a high-throughput microfluidic platform by compartmentalizing the protein solution in picoliter droplets surrounded by an oil phase. Our method allows the evaluation of protein instability at hydrophobic interfaces in a time scale of minutes and requires amounts of the sample in the order of a few hundred micrograms. We demonstrate that our assay represents a good mimic of air-water interfaces and finds application as a screening tool to optimize protein stability toward surface-induced aggregation. We provide a concrete example by identifying the optimal concentration range of Tween 80 that prevents antibody instability in the presence of interfaces. Overall, our hydrophobic nanoparticle surface-mediated stress assay (HNSSA) represents an attractive tool for accelerated tests of protein instability at interfaces under both stagnant and flow conditions, with implications for the optimization of buffer composition and the selection of stable biotherapeutic candidate molecules during early stage development.

The influence of flaxseed meal extract (FME) in native (FME-N) and denaturated (FME-D) form on the stability, acidity, physico-chemical, textural, rheological and sensory properties of the low-fat mayonnaise was investigated in this work. The oil phase was partially replaced by 5%, 10% and 15% of FME-N/FME-D and compared with a full fat mayonnaise. Denaturation of the FME proteins improved their emulsifying properties. Adding of FME-N/FME-D resulted in decreasing of droplets size and enhancing the stability of all mayonnaise samples, as well as higher L* values of FME mayonnaises. No significant pH differences between the control sample and FME-N variants were observed, whereas FME-D variants showed significantly lower values. All mayonnaise samples exhibited pseudoplastic behavior, decreasing the viscosity and yield stress with increasing FME-N/FME-D content. In conclusion, flaxseed meal extract may be very valuable to the food industry, which could manufacture mayonnaises with low fat content and very healthy flaxseed protein.

The full potential of triplet fusion photon upconversion (TF-UC) of providing high-energy photons locally with low-energy excitation is limited in biomedicine and life sciences by its oxygen sensitivity. This hampers the applicability of TF-UC systems in sensors, imaging, optogenetics and drug release. Despite the advances in improving the oxygen tolerability of TF-UC systems, the evaluation of oxygen tolerability is based on comparing the performance at completely deoxygenated (0% oxygen) and ambient (20-21%) conditions, leaving the physiological oxygen levels (0.3-13.5%) neglected. This oversight is not deliberate and is only the result of the lack of simple and predictable methods to obtain and maintain these physiological oxygen levels in an optical setup. Herein, we demonstrate the use of microfluidic chips made of oxygen depleting materials to study the oxygen tolerability of four different micellar nanocarriers made of FDA-approved materials with various oxygen scavenging capabilities by screening their TF-UC performance over physiological oxygen levels. All nanocarriers were capable of efficient TF-UC even in ambient conditions. However, utilizing oxygen scavengers in the oil phase of the nanocarrier improves the oxygen tolerability considerably. For example, at the mean tumour oxygen level (1.4%), nanocarriers made of surfactants and oil phase both capable of oxygen scavenging retained remarkably 80% of their TF-UC emission. This microfluidic concept enables faster, simpler and more realistic evaluation of, not only TF-UC, but any micro or nanoscale oxygen-sensitive system and facilitates their development and implementation in biomedical and life science applications. publishedVersion

Lipid droplets (LDs) are the main organelles for lipid storage, and their surfaces contain unique proteins with diverse functions, including those that facilitate the deposition and mobilization of LD lipids. Among organelles, LDs have an unusual structure with an organic, hydrophobic oil phase covered by a phospholipid monolayer. The unique properties of LD monolayer surfaces require proteins to localize to LDs by distinct mechanisms. Here we review the two pathways known to mediate direct LD protein localization: the CYTOLD pathway mediates protein targeting from the cy tosol to LD s, and the ERTOLD pathway functions in protein targeting from the e ndoplasmic r eticulum to LD s. We describe the emerging principles for each targeting pathway in animal cells and highlight open questions in the field.

Aim: Aim of this study was to develop exendin-4 and exendin-4/chymostatin loaded self-nanoemulsifying drug delivery system (SNEDDS).Methods: Surfactants and co-surfactants were mixed, oil phase con...

The fruit pulp extracts of Tamarindus indica have been reported to possess several biological activities, especially antioxidant property which is suitable for cosmetic application. Therefore, the aims of this study were to formulate the tamarind fruit pulp extract loaded lotions (o/w emulsions), and to assess the antioxidant activity of tamarind fruit pulp extract loaded lotions. Initially, tamarind fruit pulp extracts were prepared by a solvent extraction method. The solvents used were water or a mixture of water and ethanol (water: ethanol= 1:1). Afterwards, the obtained tamarind fruit pulp extracts were subjected to lyophilization process. The tamarind fruit pulp extracts were tested for antioxidant activity by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay to determine suitable concentrations of the extracts to be incorporated into the lotions, which were 2 and 4%w/w in the current study. Apart from the basic ingredients of the oil phase and water phase, ViscOptima SE (2%w/w) was selected as an emulsifier and a thickener of the formulations. The tamarind fruit pulp extract loaded lotions were characterized for physicochemical property and antioxidant potential. The freshly prepared tamarind fruit pulp extract loaded lotions were light brown with homogeneity and no phase separation was observed after centrifugation at 3,000 rpm for 30 min. They had weak acidic pH (4.4-5.1), considered acceptable for skin application. The loaded formulations (F1, 2%w/w) and F2, 4%w/w)) exhibited significantly higher conductivity values than that of the unloaded formulation (F0) (p

Owing to the depletion of light sweet crude, high-temperature corrosion by sulfidation and naphthenic acids in the oil phase has become one of major challenges for crude oil refineries. The corrosi...

In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SC) and different oil concentrations (10–30%, v/v) by conventional homogenization (CH) and ultra-h...

Soybean oil-based organogel was structured using monostearin, and the organogel had a gel-sol melting temperature of 44.0 °C. Loading amount of hesperidin in soybean oil-based organogels could be about twice as much as metastable solubility of hesperidin in soybean oil. Organogel-in-water Pickering emulsion was formed using the soybean oil-based organogel as the oil phase and ovotransferrin (OVT) fibrils as the emulsifier. Visual observation indicated that organogel-based Pickering emulsions stabilized by OVT fibrils (40 mg/mL) at oil fractions of 0.50–0.85 had excellent storage stability and could withstand three cycles of freeze-thaw treatments. Conventional oil-in-water Pickering emulsion was prepared as control to better understand impact of organogel incorporation on freeze-thaw stability, and conventional Pickering emulsion was formed using soybean oil as the oil phase and OVT fibrils as the emulsifier. Freeze-thaw stability of organogel-based Pickering emulsions was better than that of conventional Pickering emulsions (without organogel) stabilized by OVT fibrils. In vitro digestion study revealed that organogel-based Pickering emulsion could improve both the extent of lipolysis and hesperidin bioaccessibility when compared with organogel. This study demonstrates the feasibility of formulating novel food-grade organogel-based Pickering emulsions with high nutraceutical loading, excellent freeze-thaw stability and improved nutraceutical bioaccessibility.

Increases in oil recovery due to Low Salinity Waterfloods (LSW) have been widely investigated. Literature is abundant with studies attempting to pinpoint the relevant mechanisms involved in the LSW process. Recently, there was clear evidence of spontaneous formation of emulsions during LSW under certain conditions. This work examines the diffusion of water through oil as a contributing factor for spontaneous emulsification during LSW. Experimental observations are pore scale using etched-silicon micromodels. Observations are accompanied by pore-scale mass transfer calculations. Spontaneous emulsification is observed as a result of so-called “low salinity water” and crude oil phases contacting under non-equilibrium conditions. The experimental observations provide clear evidence that physical contact between oil and low salinity water phases is imperative for emulsification. In addition, it is concluded that a larger salinity gradient results in greater emulsion concentrations. In such cases, the crude oil is preequilibrated through exposure to a formation brine that has substantial salinity and divalent cations. Emulsification results as the oil phase comes into equilibrium with a brine of lower salinity and different composition. A key mechanism is the osmotic pressure imbalance between water and oil phases that drives water into the oil phase by diffusion. Water reaches a supersaturated state and spontaneous nucleation of the water phase results in emulsions, under appropriate conditions. The experimental and numerical modeling schemes presented here demonstrate and quantify time scales of water-in-oil emulsion formation.

β-Lactoglobulin hydrolysate was encapsulated in water-in-oil-in-water (W1/O/W2) emulsions. The effects of digestible (linseed) and non-digestible (jojoba and mineral) oil phases on emulsion characteristics and peptide release in gastrointestinal conditions were compared. Peptide release was studied at gastric pH (3) and intestinal pH (7) in the absence of lipase and at intestinal pH (7) in the presence of lipase. Released peptides were analyzed by RP-HPLC and identified by LC-MS. The encapsulation efficiency of the three emulsions was over 90%. The W1/O/W2 emulsion produced from mineral oil had the highest droplet diameter. In the absence of lipase, the proportions of peptides released after 4 h of agitation (37 °C) were significantly lower at gastric pH (4.1%–18.8%) than at intestinal pH (10.6%–35.3%) and varied in the order mineral oil

Hypothesis The physico-chemical mechanisms associated reverse micelle based encapsulation processes deserve investigation owing to the direct correlation between stability of micellar structure and nano encapsulation. The presence of core nanoparticles is expected to influence the stability of micellar structure when the concentrations of surfactant and particle concentration are varied. Hence, it should be possible to define the micellar aggregation – complexation regimes and systematic measurements have robust implications for nano encapsulation. Experiments Reverse micelle systems stabilized by non-ionic surfactant are formulated with the presence of core nanoparticles. Micellar aggregation and complexation processes are analyzed in two different oil phase (n-hexane and n-butanol). The regimes are probed by measuring average hydrodynamic diameter of reverse micelle, optical transmittance and specific conductivity. Shell encapsulation experiments are performed in aggregation and complexation regimes. Findings When the concentration of surfactant increases, reverse micelle size increases (to dia ∼ 200 nm). This is a reversal of the otherwise reported trend wherein the core is absent. Breakdown of stable reverse micellar structure obstructs shell coating and this is a first attempt to analyze micellar aggregation – complexation regimes with the presence of core. Reverse micelle breakage or complexation is to be completely avoided to achieve core@shell nanoparticles.

International audience; Gelation of dairy/plant protein mixed dispersions and emulsions was achieved upon heat or acid treatment. The presence of plant proteins is generally leading to a lowering of the gel strength compared to dairy proteins alone. This is mostly due to the formation of independent networks by the different protein sources, which do not often interact strongly. As well, plant proteins were shown to compete with dairy proteins for calcium chelation, which can influence gel properties. Addition of a dispersed oil phase generally allows to better control the gel strength as it induces a specific protein distribution at the interface and enables formation of active oil droplets embedded in the protein network.

Purpose: We aimed to evaluate the effect of blueberry extract and microparticles (MPs) on sunscreen performance of multifunctional cosmetics. Octocrylene (OCT), benzophenone-3 (BENZ-3) and Tinosorb® M (MBBT) were employed as UV filters. Methods: An in-silico modeling was used to determine the UV filters concentrations to obtain high values of sunscreen protection factor (SPF) and UVA protection factor (UVA-PF). MBBT and blueberryloaded microparticles (MPMB+B) and MBBT-loaded microparticles (MPMBBT) were prepared by spraydrying. OCT and BENZ-3 were added in the oil phase of cosmetics. Cosmetics A and B contained MPMB+B and MPMBBT, respectively, and cosmetic C was prepared without MP. Characterization, physicochemical stability and in vitro SPF was performed. UV filters distribution in human stratum corneum (SC) for each cosmetic was performed. Anti-oxidant activity of blueberry extract was evaluated. Results: Sunscreen combination with the highest SPF was selected for formulations. Formulations A and B maintained their rheological behavior over time, unlike formulation C. In-vitro SPFs for formulations A, B and C were 51.0, 33.7 and 49.6, respectively. We also developed and validated a method for analysis of the UV filters by HPLC/ PDA suitable for the in-vivo assay. In Tape stripping test, MBBT showed SC distribution similar for all cosmetic formulations. OCT and BENZ-3 distribution to formulation A and C was also similar. Blueberry extract showed antioxidant capacity of 16.71 μg/mL equivalent to vitamin C. Conclusion: Cosmetics containing MPs presented better physical stability. Blueberry increased the photoprotective capacity of the formulations and added extra benefits due to its anti-oxidant and anti-aging properties.

Oil structuring or oleogelation is a promising strategy to formulate oil-based soft matter for various applications. Such soft matter can be formulated using structuring agent with an oil phase. In the literature one can find various structuring agents that differ in their molecular weight; low or high molecular weight oil gelators (LMOG and HMOG). HMOG includes structuring agents such as proteins and polysaccharides. Fabrication of oleogel system based on polysaccharides raise a great challenge due to the hydrophilic nature of the sugar monosaccharides building blocks. Therefore researchers around the world have developed various direct and indirect routes to accomplish such task. Variety of polysaccharide-based oleogel systems have been studied to date and several applications have been examined based on these systems. Such systems offer a good mechanical stability arising from the polymeric nature of the polysaccharides combined with natural or semi-natural origin of the polymer. The current paper reviews the current development and research reported to date on the formulation, characterization, and utilization of polysaccharide-based oleogel systems.

In recent years the replacement of fat content in food products by vegetable oils in gel form, has been an emerging technology. In this study, gum tragacanth, as oil structuring agent with a concentration of 1.5, 1.7, 1.9 and 2.1 g/100 g, together with sesame oil as the oil phase, were utilized to prepare oil/gels as a fat replacer in cookie dough. The oil/gels demonstrated shear-thinning behavior. Based on the results, the oil/gels containing 1.5 and 2.1 g/100 g of gum were selected as shortening replacers at levels of 25, 50, 75 and 100 g/100 g in the dough formulation. Lower replacement levels (25 and 50 g/100 g) of oil/gels, led to higher elastic and loss moduli in comparison to shortening; whereas higher oil/gels content resulted in lower values. Replacement of shortening by oil/gels reduced the fat content by 27 and 30%. Cookies containing oil/gels produced sensory scores close to those of the shortening sample. Cookie samples with oil/gels containing 1.5 g/100 g of the gum retained a softer texture during storage. Overall results revealed that replacement of up to 50 g/100 g of shortening with oil/gels containing 1.5 g/100 g of the gum tragacanth could be a possible alternative for the development of healthier products.

Dimethyl Ether Waterflooding (DEW) is a promising water-soluble solvent-based EOR technique. Here, we study DEW mechanisms by developing a mathematical model taking into account the swelling and viscosity reduction of oil. Our analyses show that the swelling and viscosity reduction of oil cannot explain the observed increased recovery of DEW in the published core flooding data. Therefore, we define the residual oil saturation as a linear function of DME concentration in the oil phase to fit the model to the experimental data. After model validation against a 1D core flooding experiment, we utilize the model to study the effect of permeability heterogeneity and the injected DME slug size on the recovery of oil from a water-flooded chalk reservoir. We observe a sharp increase in the ultimate recovery when the DME slug size increases from 0.2 to 1.8 pore volume with a DME concentration of 10 wt%. Since DME is an expensive agent, the optimal slug size requires an integrated economic evaluation. We calculate the increased Net Present Value (NPV) of DEW flooding in the heterogeneous chalk reservoirs compared to the conventional water flooding for two scenarios of well completions. By comparing the water breakthrough and DME induced recovery, we conclude that the most economical scenario for the DEW flooding is observed in the reservoirs with the lowest heterogeneity.

Many oil-encapsulation techniques, in which particles are used to improve the stability of polyunsaturated fatty acids (PUFAs) against oxidation and the handling of oils, have been reported. We developed techniques for encapsulating oil within powders with a liquid–liquid interfacial crystallization by using nozzleless electrostatic atomization. This process was used to prepare fine spherical encapsulated soybean oil particles with a microscale single process. An inexpensive soybean oil containing PUFAs was chosen as the oil phase. W/O emulsion systems were synthesized via the electrostatic atomization process. After the W/O emulsions were prepared, glycine and taurine well provided in supplements were used as the wall material for encapsulation. The soybean oil content of the encapsulated particles and their stability at high temperatures were evaluated. The oxidative stability of the soybean oil during high-temperature storage was improved for the encapsulation.

O abacate é uma fruta rica em gorduras monoinsaturadas. O soro lácteo apresenta ação emulsificante e a sua combinação com outros componentes naturais pode ser potencializada formando novos produtos estáveis e atrativos ao consumidor. O presente estudo avaliou se a polpa de abacate poderá agir como agente emulsificante na fase oleosa de uma emulsão para fins alimentícios. Foi preparada uma emulsão básica com e sem a polpa de abacate. Estas emulsões foram pasteurizadas e microfluidizadas (Mixer e Turrax). Foram realizados testes de estabilidade (com e sem variações de temperaturas) e condição de armazenamento, teste de escoamento, liofilização, caracterização das amostras por tamanho de partícula e análise microscópica. Os resultados mostraram que a estabilidade da emulsão com abacate foi inferior à emulsão base. No estudo de escoamento as amostras das emulsões com abacate tiveram uma maior quantidade de massa perdida. Foi comprovada que houve um aumento da viscosidade pela ação emulsificante proveniente da polpa de abacate e ocorreu uma redução do tamanho das partículas dessa emulsão.

Low porosity silica microcapsules (SiO2/Sodium monofluorophosphate) were synthesised by a soft-template method in room temperature. Morphology of silica microcapsule can be controled by changing the concentration of TEOS in reinforcement phase in the range of 1%–4%. With the increased concentration, thickness of capsule raised and some rod-like structures occured. The impacts of oil phase volume fraction and rotation speed of emulsification on the diameter distribution of capsules were discussed. The former functioned via changing viscosity of mixed solution while the latter played a complicated role in diameter distribution. This method of microencapsulation used in our paper is easy to achieve for that the experimental conditions are mild and do not require complicated or costly instruments, which is suitable for industrial production. In addition, we also explored the changes of microcapsules under different environmental factors including temerature and pH.

Asphaltenes tend to aggregate in different structures depending on the aromatic content of the oil phase. The different aggregates adsorb at the interface as some kind of lipophilic surfactant, whi...

Well stimulation and enhanced oil recovery (EOR) plays an important role in oil production. Microemulsions and nanoemulsions fluids have been studied as a fluid to enhance the efficiency of these processes. In EOR, the chemical methods act on the alteration of physicochemical rock/fluid properties reducing the residual oil saturation and increasing the displacement of oil in the porous medium. Several authors have investigated the use of acid micro and nanoemulsions as systems of production enhancement. The study, under different conditions, indicated that acid nanoemulsion systems present a potential to be used as a retarded acid system, stimulating carbonate formation using a low concentration of surfactant and oil phase, offering an alternative fluid system to stimulate production in carbonate formations, especially in environmentally sensitive areas. Overall, this paper presents a review of laboratory studies of production improvements and enhanced oil recovery using microemulsion and nanoemulsion systems.

Here, we report the first example of one-pot fabrication of tubular polymer nanofibers (TPFs) by a hyper crosslinking reaction in confined droplets. The self-polycondensation of monomers was carried out in a newly developed dual oil phase system. The difficulty in the preparation of polymers with a regular morphology was overcome by self-polycondensation.

Natural extracts are interesting because those have bioactive compounds which can be used as antioxidants in pharmacological cosmetics. However, bioactive compounds are unstable to environment. In the present study, formulation and stability of Centella asiatica, Lycopersicon Esculentum Mil. and Moringa oleifera Lam. was performed using high shear homogenization (HSH) technique. Virgin coconut oil was based of oil phase for emulsion. The optimum formulation of the nanoemulsion consisted of 80:10:10 of water, tween 80 and oil, respectively. 1 % of natural extract nanoemulsion was homogenized for 20 minutes at 4,000 rpm. and stored at 4 °C, 25 °C and 40 °C for 7 days. Particles size and electrokinetic potential of emulsion extract was determined by dynamic light scattering method. Single-phase solution and droplet size was observed in the range of 100 to 500 nm. The droplet size and stability of emulsions depends on temperature and times storage, which this study would be approached to develop a natural product in cosmetic market.

Microfluidic encapsulation of cells/tissues in hydrogel microcapsules has attracted tremendous attention in the burgeoning field of cell-based medicine. However, when encapsulating rare cells and tissues (e.g., pancreatic islets and ovarian follicles), the majority of the resultant hydrogel microcapsules are empty and should be excluded from the sample. Furthermore, the cell-laden hydrogel microcapsules are usually suspended in an oil phase after microfluidic generation, while the microencapsulated cells require an aqueous phase for further culture/transplantation and long-term suspension in oil could compromise the cells/tissues. Thus, real-time on-chip selective extraction of cell-laden hydrogel microcapsules from oil into aqueous phase is crucial to the further use of the microencapsulated cells/tissues. Contemporary extraction methods either require labelling of cells for their identification along with an expensive detection system or have a low extraction purity (< ~30%). Here, we report a deep learning-enabled approach for label-free detection and selective extraction of cell-laden microcapsules with high efficiency of detection (~100%) and extraction (~97%), high purity of extraction (~90%), and high cell viability (>95%). Our utilization of deep learning to dynamically analyze images in real-time for label-free detection and on-chip selective extraction of cell-laden hydrogel microcapsules is unique and may be valuable to advance the emerging cell-based medicine.

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