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BACKGROUND RESULTS CONCLUSION Natural emulsifiers are increasingly preferred by the food industry to meet consumers' demand for ‘clean‐label’ emulsion products. In the present study, 10 short‐term retrograded starches with unique molecular structures were explored to examine the relationships between starch structures and their ability to form stable oil‐in‐water emulsions.Waxy maize starch showed the largest value of contact angle and conductivity of emulsion, whereas potato and lentil starch showed the lowest value of contact angle and conductivity of emulsion, respectively. Emulsion prepared by rice starch showed the lowest, whereas that of sweet potato starch showed the highest value of viscosity. Consequentially, the emulsion stabilized with waxy maize and tapioca starch showed the smallest and less polydisperse droplets, resulting in a much higher emulsifying index. On the other hand, emulsion prepared with potato starch showed the highest stability compared to other starches. Correlation analysis suggested that starches with larger molecular size, a lower amylose content and shorter amylopectin short chains had a higher emulsification ability, whereas the amount of starch molecular interactions formed during short‐term retrogradation revealed no obvious linking to emulsion performances.These findings provided food industry with exciting opportunities to develop ‘clean‐label’ emulsions with desirable properties. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

AbstractOil-in-water emulsions were prepared by homogeneous emulsification using glycerol stearate (and) PEG-100 stearate (A165) as emulsifier and xanthan gum (XG) as thickener. The effects of oil and XG content on the stability and flow behavior of emulsion were studied by polarizing microscope and rheometer. The hydrogen bonding interaction between xanthan gum molecules was studied by molecular dynamics simulation, and then the interaction between xanthan gum and emulsifier was further studied. The results showed that when there is no xanthan gum and the emulsifier content is 3%, the oil content increased, the particle size decreased. When the oil content is constant, the emulsion particle size decreases at first and then increases with the XG content increasing, which is due to the accumulation of XG and emulsifier on the oil-water interface, and the interfacial film thickens. The flow behavior of O/W emulsion can be described by a power law function. The emulsion without XG is Newtonian fluid at low oil content, and when the oil content increased, it was transformed into non-Newtonian fluid. The viscosity and consistency index increased with the increase of XG, which is due to the hydrogen bond between XG and emulsifier. However, the flow behavior index decreased greatly, the degree of shear thinning of emulsion enhanced. XG increased the viscosity of the mobile phase, under shear force, the deformation degree of droplets and the degree of shear thinning were different. This study can provide a reference for further regulating the stability and flow characteristics of skin care emulsion. [ABSTRACT FROM AUTHOR]

The high viscosity of Indian heavy crude oils makes their pipeline transportation highly complicated and challenging. A huge pressure drop is observed while transporting heavy crude through pipelines. The present article addresses this complication by preparing a surfactant stabilized heavy crude oil-in-water (O/W) emulsion of a flowable viscosity to ease flow through pipelines. Different O/W emulsion samples were prepared with varying concentrations of a novel anionic surfactant, linear alkylbenzene sulfonic acid (LABSA), to achieve an optimized formulation based on rheological and stability studies. The article also discusses the effect of varying surfactant concentrations on interfacial tension, droplet size and distribution, and zeta potential of the developed emulsions. The optimized emulsion, having 60 vol% oil and 2 wt% surfactant, was further considered to simulate and analyze the flow characteristics (static pressure and velocity profiles) across the horizontal pipelines of three different inner diameters (0.1, 0.05, and 0.025 m) under three different inlet flow velocities (0.1, 0.05, and 0.001 m/s), using a computational fluid dynamics (CFD) approach. A remarkable decrease in the viscosity of heavy crude was noted after emulsification. Subsequently, the pressure drop across the pipeline was reduced significantly by order of three for the flow of O/W emulsion when compared to that of the heavy crude oil through a pipe diameter of 0.1 m at an inlet velocity of 0.1 m/s. The static pressure drop across the pipeline decreased with the increase in the pipe diameter; in contrast, it increased with the increase in the inlet velocity. [ABSTRACT FROM AUTHOR]

Aquatic macrophytes like Salvinia sp. have rapid proliferation and a great capacity for ecological adaptation. In addition to these characteristics, this study points to their ability to adsorb contaminants such as dyes, metals, and oils. This work aims, through an adsorption study, to propose an alternative treatment using chemically modified Salvinia sp. (SOH) biomass to remove oil from water. Batch adsorption experiments were performed to observe the effects of concentration, pH, time, temperature, desorption, and reuse of the biomass. The adsorption mechanisms, performance, kinetics, isotherm, thermodynamics, and reusability of biomass were evaluated. Both adsorbents were well-defined by the Freundlich model isotherm. According to the results obtained, the qmax was 898.0 mg g−1 for SOH in oil-in-salt water emulsion in 15 min and 930.59 mg g−1 for Salvinia sp. in natura (SS) in the oil-in-water emulsion. In the fixed-bed column adsorption, the adsorption capacity was 2.99 g g−1 for SS and 3.49 g g−1 for SOH, and the saturation capacity was 42.89 g g−1 SS and 42.99 g g−1 SOH. According to the adsorption models, the Bohart–Adams model best fits the experimental data of this study. The SOH adsorbed oil recovery test was successful, with 100% oil recovery.

Summary Baicalein is a functional flavonoid that has been intensively studied for its health benefits. Loading baicalein in oil‐in‐water (O/W) emulsions could provide advantages for its application in foods. This work investigated the characteristics of O/W emulsions loaded with baicalein formulated by combination of vegetable oils and homogenisation pressures. Rice bran oil (RBO) and coconut oil (CCO), classified as long‐chain triglycerides and medium‐chain triglyceride, were used in the homogenisation process at 600–1200 bar. The rice bran oil‐in‐water emulsion loaded with baicalein (RBOb/W) produced at 1200 bar provided the emulsion with the smallest particle size of the surface‐weighted mean diameter (d3,2) of 220 nm. The result showed that loading baicalein into RBO could reduce the particle size of O/W emulsion while it increased the particle size of coconut oil‐in‐water emulsion loaded with baicalein (CCOb/W). The RBOb/W and CCOb/W emulsions were physically stable in terms of droplet size during storage at 4 °C for 28 days. The change in viscosity of freshly prepared emulsion loaded with baicalein was dominant compared with the emulsion unloaded baicalein, however, the viscosity profiles of emulsions loaded with baicalein are like emulsions unloaded with baicalein after storage. The influence of baicalein on the viscoelastic properties of emulsion was observed in the storage modulus (G′) at low frequencies. These results suggest that baicalein could potentially interfere with the stabilising effect of Tween 20, contribute to droplet interactions, and migrate from the surface of RBO but not CCO. High baicalein retention of 91–98% was observed in the RBOb/W emulsions. This study recommends that RBO is preferable over CCO to produce O/W emulsion loaded with baicalein in terms of droplet size, stability and retention. It would be useful information to produce functional ingredients for the food industry. [ABSTRACT FROM AUTHOR]

Aquatic macrophytes like Salvinia sp. have rapid proliferation and a great capacity for ecological adaptation. In addition to these characteristics, this study points to their ability to adsorb contaminants such as dyes, metals, and oils. This work aims, through an adsorption study, to propose an alternative treatment using chemically modified Salvinia sp. (SOH) biomass to remove oil from water. Batch adsorption experiments were performed to observe the effects of concentration, pH, time, temperature, desorption, and reuse of the biomass. The adsorption mechanisms, performance, kinetics, isotherm, thermodynamics, and reusability of biomass were evaluated. Both adsorbents were well-defined by the Freundlich model isotherm. According to the results obtained, the qmax was 898.0 mg g−1 for SOH in oil-in-salt water emulsion in 15 min and 930.59 mg g−1 for Salvinia sp. in natura (SS) in the oil-in-water emulsion. In the fixed-bed column adsorption, the adsorption capacity was 2.99 g g−1 for SS and 3.49 g g−1 for SOH, and the saturation capacity was 42.89 g g−1 SS and 42.99 g g−1 SOH. According to the adsorption models, the Bohart–Adams model best fits the experimental data of this study. The SOH adsorbed oil recovery test was successful, with 100% oil recovery. [ABSTRACT FROM AUTHOR]

Copyright of Iraqi Journal of Chemical & Petroleum Engineering is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) 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.)

Copyright of International Journal of Engineering Transactions B: Applications is the property of International Journal of Engineering (IJE) 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.)

Produced water (PW) presents a significant challenge as a complex wastewater stream, necessitating thorough treatment prior to disposal or further reuse. This study is dedicated to the assessment, reproduction and upgrading of literature‐based preparation protocols for synthetic PW at the tertiary treatment stage; more specifically those methods utilizing high‐pressure homogenizers and ultrasonication. The objective was to produce synthetic model water that can be employed as a standardized controllable medium for optimization experiments of PW treatment techniques. This synthetic medium should facilitate the investigation of specific challenges associated with PW tertiary treatment, independent of the different and often unpredictable composition of real PW. The refined methods were modified for the application in lab‐scale research investigating the use of membrane filtration as tertiary treatment step. [ABSTRACT FROM AUTHOR]

Myrtus communis L. is a species of the Myrtaceae family that is found in the Mediterranean region, and it is traditionally recognized for its importance and different uses. The objective of this study was to determine the effect of M. communis L. leaf extract (MCLE), which was incorporated directly into alginate spheres and films, on preserving oil-in-water emulsions from oxidation. For this purpose, the solvent extraction (with ethanol at 40, 60, and 80%) of the antioxidant compounds was optimized (total phenolic compounds (TPCs) and total flavonoid content (TFC)) along with the scavenging activity. The best condition for the extraction corresponded with 60% ethanol (MCLE60), with a TPC of ~66.06 g GAE/L and a TFC of ~18.91 g QE/L, which was selected for use in the following assays. MCLE60 showed a considerable radical scavenging activity (24.85 mmol TE/L in FRAP, 28.75 mmol TE/L in DPPH, 30.61 mmol TE/L in ABTS, and 14.94 mmol TE/L in ORAC), which was probably due to its content in the phenolic compounds arbutin (122.08 mg/L), epicatechin (73.89 mg/L), sinapic acid (51.85 mg/L), and gallic acid (36.72 mg/L). The oil-in-water emulsions with the MCLE60 spheres showed the best oxidative stability (TBARS ~2.64 mg MDA/kg of emulsion, PV ~35.7 meq hydroperoxides/kg of emulsion) in comparison to the control. The film was also able to protect the emulsion from oxidation for more than a week at 30 °C (TBARS ~1.9 mg MDA/kg of emulsion). The alginate films with MCLE60 presented an important release of phenolic compounds in water and acetic food simulants, while in both ethanol simulants, the release of TPC remained more stable over time. Thus, this study highlights the potential uses of MCLE as a natural ingredient for emulsion oxidative preservation and the production of alginate delivery systems (spheres and films). [ABSTRACT FROM AUTHOR]

Copyright of Journal of Dalian Polytechnic University is the property of Journal of Dalian Polytechnic University 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.)

Newborns' eyes and brains are prone to oxidative stress. Lutein has antioxidant properties and is the main component of macular pigment essential for protecting the retina, but has low bioavailability, thereby limiting its potential as a nutritional supplement. Oil-in-water emulsions have been used as lutein delivery systems. In particular, octenylsuccinated (OS) starch is a biopolymer-derived emulsifier safe to use in infant foods, while exhibiting superior emulsifying capacity. This study determined the effects of an OS starch-stabilized lutein emulsion on lutein bioavailability in Sprague-Dawley neonatal rats. In an acute study, 10-day-old pups received a single oral dose of free lutein or lutein emulsion, with subsequent blood sampling over 24 h to analyze pharmacokinetics. The lutein emulsion group had a 2.12- and 1.91-fold higher maximum serum lutein concentration and area under the curve, respectively, compared to the free lutein group. In two daily dosing studies, oral lutein was given from postnatal day 5 to 18. Blood and tissue lutein concentrations were measured. The results indicated that the daily intake of lutein emulsion led to a higher lutein concentration in circulation and key tissues compared to free lutein. The OS starch-stabilized emulsion could be an effective and safe lutein delivery system for newborns. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lima bean protein isolate (LPI) is an underutilized plant protein. Similar to other plant proteins, it may display poor emulsification properties. In order to improve its emulsifying properties, one effective approach is using protein and polysaccharide mixtures. This work investigated the structural and emulsifying properties of LPI as well as the development of an LPI/xanthan gum (XG)‐stabilized oil‐in‐water emulsion. RESULTS: The highest protein solubility (84.14%) of LPI was observed and the molecular weights (Mw) of most LPI subunits were less than 35 kDa. The enhanced emulsifying activity index (15.97 m2 g−1) of LPI might be associated with its relatively high protein solubility and more low‐Mw subunits (Mw < 35 kDa). The effects of oil volume fraction (ϕ) on droplet size, microstructure, rheological behavior and stability of emulsions were investigated. As ϕ increased from 0.2 to 0.8, the emulsion was arranged from spherical and dispersed oil droplets to polyhedral packing of oil droplets adjacent to each other, while the LPI/XG mixtures changed from particles (in the uncrowded interfacial layer) to lamellae (in the crowded interfacial layer). When ϕ was 0.6, the emulsion was in a transitional state with the coexistence of particles and lamellar structures on the oil droplet surface. The LPI/XG‐stabilized emulsions with ϕ values of 0.6–0.8 showed the highest stability during a 14‐day storage period. CONCLUSION: This study developed a promising plant‐based protein resource, LPI, and demonstrates potential application of LPI/XG as an emulsifying stabilizer in foods. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • The usage of polyphenols inverts the phase of graphene-stabilized emulsions. • Subsequent polymerization of the oil phase yields graphene-coated polymer microspheres or capsules. • Contact angle measurements confirmed hydrophilic interaction between tannic acid and graphene. • Variations in graphite amount and flake size tailor the resulting material's properties. • Electrical conductivity dependent on sphere-to-sphere contact and graphite amount. Polyphenols, specifically tannic acid, should increase the hydrophilicity of graphene when added during the interfacial exfoliation through π-π stacking. Following Bancroft's rule, increasing the hydrophilicity of graphene will result in a phase inversion of water-in-oil emulsions stabilized by graphene. Polymerization of the oil phase will then lead to graphene-coated spheres rather than graphene-stabilized polyHIPEs. Optical particle sizing, microscopy, contact angle, and electrical conductivity measurements were performed to determine the mechanism of sphere formation in graphene-stabilized emulsions modified with tannic acid. Studies focused on the effect of graphite flake size, graphite concentration, tannic acid concentration, and oil phase composition. Particle sizing and scanning electron microscopy examined the spheres' size, shape, and surface morphology. Contact angle measurements gave insight into the change in graphene surface energy. Conductivity studies examined the graphene shell surrounding the spheres. Adding tannic acid to graphene-stabilized emulsions induced a phase change from water-in-oil to oil-in-water. Contact angle measurements confirmed greater hydrophilicity of graphene in the presence of tannic acid. However, very high tannic acid concentrations led to a decrease in the stability of the emulsion. Varying the graphite flake size and concentration resulted in morphology and conductivity changes. Dilution of the monomer phase produced hollow microcapsules. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Dalian Polytechnic University is the property of Journal of Dalian Polytechnic University 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.)

Membrane fouling is a major problem encountered in the use of microfiltration (MF) processes to separate the emulsified oil from water. This work involves assessing the efficacy of removing oil-in-water emulsion (O/W emulsion), and evaluating fouling resistance by studying the membrane morphology before and after fouling, and after washing with different cleaning solutions via field emission scanning electron microscopy (FESEM) analysis. Also, the fundamental mechanism involved in the flux drop during crossflow MF has been assessed using models such as the Hermia blocking models and the modified model by Field. The standard and intermediate pore blocking models provided the best prediction for experimental behavior when analyzing the decay in the flux with time for the bio silicon oxide/polyvinylchloride (B-SiO2/PVC) membrane and the stannic oxide/polyvinylchloride (SnO2/PVC) membrane. This research established regression equations of the flux for both membranes in which these equations are highly correlated with R2 of 98.33% for B-SiO2/PVC and R2 of 99.52% for SnO2/PVC using the surface response methodology (RSM). The high flux recovery ratio (FRR) is indicative of the improved antifouling feature of the manufactured membranes where it was 96.8% for B-SiO2/PVC and 94.6% for SnO2/PVC. The results obtained by Hermia and Field were in good agreement with RSM analysis supporting the standard pore-blocking mechanism.

[Display omitted] Pharmaceutical formulation of oral dosage forms is continuously challenged by the low solubility of new drug candidates. Pickering emulsions, emulsions stabilized with solid particles, are a promising alternative to surfactants for developing long-term stable emulsions that can be tailored for controlled release of lipophilic drugs. In this work, a non-emulsifying lipid-based formulation (LBF) loaded with fenofibrate was formulated into an oil-in-water (O/W) emulsion synergistically stabilized by stearic acid and silica (SiO 2) nanoparticles. The emulsion had a droplet size of 341 nm with SiO 2 particles partially covering the oil–water interface. In vitro lipid digestion was faster for the emulsion compared to the corresponding LBF due to the larger total surface area available for digestion. Cellulose biopolymers were added to the emulsion to produce a gel for semi-solid extrusion (SSE) 3D printing into tablets. The emulsion gel showed suitable rheological attributes for SSE, with a trend of higher viscosity, yield stress, and storage modulus (G′), compared to a conventional self-emulsifying lipid-based emulsion gel. The developed emulsion gel allows for a non-emulsifying LBF to be transformed into solid dosage forms for rapid lipid digestion and drug release of a poorly water-soluble drug in the small intestine. [ABSTRACT FROM AUTHOR]

Ceramic membranes with high porosity and excellent separation efficiency are necessary for the efficient treatment of large‐scale wastewaters. However, the conventional ceramic membranes are usually prepared by particles‐packing, which inhibits the advances of separation efficiency because of the low porosity and connectivity. Here, a fibrous ceramic membrane with mullite whiskers‐interlocked structure was prepared by gas‐solid reaction. The effects of aluminum fluoride (AlF3) on the formation and growth of mullite whiskers, and then the permeability and selectivity of the ceramic membranes were investigated. With the increase of AlF3 contents, the mullite phase evolved from needle‐like, rod‐like to flake‐like structure, thus the catalyst accelerated the growth of mullite whiskers in the diameter direction. For the ceramic membrane sintered at 1400°C, the porosity increased from 58% to 76% while the average pore sizes increased from 0.65 to 3.93 μm because of the whisker‐constructed structures. For the ceramic membrane sintered at 1450°C, the emulsion flux increased stably from 295 L/(m2·h) to 992 L/(m2·h) with the increase of trans‐membrane pressure, and the oil rejection exceeded 98%. Thus, this study provides a feasible strategy for the preparation of ceramic membranes with high porosity and excellent separation performances. [ABSTRACT FROM AUTHOR]

This study aims at evaluating the potential of concentrated red beet extract-loaded oil-in-water emulsion as a natural colorant in ice cream. The emulsion produced by a combination of rotor-stator homogenization and ultrasonication had a mean droplet diameter and polydispersity index of 1.440 ± 0.048 µm and 0.402 ± 0.04, respectively. Then, ice creams with synthetic red colorant (ICS) and red beet extract emulsion at 10%, 15%, 20%, 25%, and 30% (w/w, with respect to whipped cream) were prepared. The redness values (a*) of ice creams with 15% (12.6) and 20% (17.1) emulsion were comparable to that of ICS (11.7). The physicochemical and sensory properties of test ice creams were compared against control ice cream without colorant. Although red beet extract emulsion influenced the proximate composition and overrun, it did not modify the sensory characteristics and color of ice cream. The storage time of six months did not have a significant effect on the color of test ice creams. [ABSTRACT FROM AUTHOR]

The O/W emulsions were prepared using perilla seed oil (PSO) dispersed in soy sauce (PSE) and in distilled water (PWE), respectively. Octenyl succinic anhydride-modified starch (OSA starch, 3 wt%) showed the most efficient emulsifying ability and its stabilities of emulsion and oxidation in PSE and PWE were studied at different storage periods (0, 4, and 8 weeks) and temperatures (4, 25, and 40 °C). Negligible change in droplet diameter of PSE was observed without coalescence or flocculation during storing for 8 weeks at 4 °C. The stabilizing ability of OSA-starch despite the high ionic strength of soy sauce is attributed to the starch backbone, which promotes steric repulsions between droplets. A lower oxidation degree was observed for PSE prepared than PWE and PSO under all storage conditions. Thus, the O/W emulsion prepared from PSO and soy sauce can be applied to the production of ω-3 fatty acid-enriched Asian-style emulsified products. [ABSTRACT FROM AUTHOR]

In this study, in order to separate oil-in-water emulsions, superhydrophilic and underwater superoleophobic membrane was prepared, and its fouling resistance during oil-in-water separation was evaluated. Chitosan (derived from shrimp shells)-MnO2 was deposited on the mesh surface by dip coating. The coated membrane was characterized using ATR-FTIR, FE-SEM, water contact angle (WCA), and underwater oil contact angle (OCA) analyses. The results showed that underwater superoleophobicity and superhydrophilicity were achieved successfully. The superhydrophilicity of the chitosan-MnO2-coated membrane was confirmed by WCA = 0. The underwater superoleophobicity of the coated mesh was verified by OCA = 163.5°. The filtration results show that the prepared membrane can separate a wide range of oil-in-water emulsions with separation efficiency ≥ 99%. The separation efficiency was maintained for thirty cycles. The permeation flux across the membrane was calculated. The flux for n-decane in water emulsion is 190.0 l m2 h−1. Antifouling properties of the chitosan-MnO2-coated membrane were evaluated using dead-end filtration. Also, application of classical models revealed that the fouling mechanism is cake filtration for chitosan-MnO2-coated mesh. The fabricated membrane with chitosan-MnO2 has significant efficiency in separating oil in water from oily effluents. [ABSTRACT FROM AUTHOR]

Existing physical demulsification methods are expensive and offer low separation efficiencies. Therefore, the development of efficient and green continuous demulsification processes has garnered research attention. Inspired by the novel helical liquid bridge flow realized previously by our group, a continuous demulsification method featuring a helically descending liquid bridge was established in this study to treat oil‐in‐water emulsions with low oil contents. First, the formation of the liquid bridge flow was verified. Then, the continuous demulsification of the helically descending liquid bridge was monitored using a high‐speed camera, which helped elucidate the demulsification mechanism. Furthermore, the surface of the helical string was modified to make it oleophilic for improving the demulsification efficiency. The results showed that the helical liquid descent achieved with surface modification led to a competitive separation efficiency of up to 52.94%, which was 27.94% higher than that of other helical microchannel devices with hydrophobic surfaces. [ABSTRACT FROM AUTHOR]

Oil‐fouling of the membranes limits further application in the separation and purification of oil‐in‐water emulsions. Here, anti‐oil fouling membranes are engineered by the method of non‐solvent induced phase separation (NIPS) which enriches the polysulfonated dopamine (PSDA) and polyethyleneimine (PEI) (PSDA‐PEI) to the top surface from mixed casting solution. The obtained membrane achieves excellent anti‐oil fouling property as high as 98.2% oil rejection, yet it still possesses good flux of 2362.5 ± 110.9 and 1252.3 ± 71.8 L m−2 h−1 for the separation of 1,2‐dichloroethane‐in‐water and toluene‐in‐water emulsions. This can be attributed to outstanding hydrophilicity and super underwater superoleophobicity for mussel‐inspired PSDA‐PEI layer. In addition, the membrane also has excellent stability in acid (pH 1, 3, and 5) or alkali (pH 10 and 12) solutions. This work provides a facile method to engineer underwater superoleophobic membranes with excellent anti‐oil fouling by mussel‐inspired chemistry for oily water treatment. [ABSTRACT FROM AUTHOR]

Sulforaphane (SFN) is a bioactive compound widely studied for its potential applications in pharmaceutical, nutraceutical, and food industries since it offers health benefits due to its nature as a Phase 2 enzyme inducer. Its application in the food industry has been limited because SFN is unstable at high temperatures in an aqueous milieu. An option to increase SFN stability and protect it from thermal degradation is microencapsulation. The aim of this work was to optimize a microencapsulation process using oil-in-water emulsion to increase the thermal stability of SFN. The operation conditions that gave the highest entrapment efficiency were determined via experimental design and response surface methodology. Thermal degradation of microencapsulated SFN was studied at 37, 50, 60, and 70 °C. The optimum microencapsulation conditions were 8 min stirring, SFN/Gum Arabic ratio of 0.82, and surfactant/oil ratio of 1.0, resulting in an entrapment efficiency of 65%, which is the highest reported so far. The thermal stability of microencapsulated SFN was greatly enhanced compared with free SFN, with a 6-fold decrease in the degradation kinetic constant and a 41% increase in the activation energy. These results will contribute to a more efficient incorporation of SFN in various food matrices and explore new microencapsulation technologies to maximize the efficiency and stability of SFN. [ABSTRACT FROM AUTHOR]

Metastable electrochemically-activated water solutions possess unique properties that make it possible to modify food emulsions. This comparative analysis featured the stability of model oil-in-water emulsions with anolyte or catholyte as a dispersion medium, as well as the physical and morphometric profile of the emulsion system. The research involved emulsions based on anolyte and catholyte. They consisted of refined sunflower oil, emulsifier (lecithin), and stabilizers, which were represented by sodium alginate, sodium carboxymethylcellulose, pectins, and agar. The study also covered such parameters as aggregative stability, viscosity, morphometry, oil particle size, and zeta potential. Anolyte and catholyte affected the process of separation in the model emulsions. The samples stabilized with alginate and sodium carboxymethylcellulose proved to be the most stable emulsions while agar triggered gelation. The effect of substituting tap water with metastable electrolyzed water solutions depended on the oil proportion in the emulsion. Catholyte destabilized the samples with 20% of oil and liquified gel in the samples stabilized with agar. Anolyte was more aggressive in destabilizing emulsions with 30% of oil. The effective viscosity of these emulsions correlated with the stable phase fraction. The anolytebased samples had low effective viscosity. The opposite results for emulsions with different oil fractions may have been caused by interface changes, i.e., surface tension, adsorption, coalescence, etc. In the emulsions with 46% of oil and animal origin emulsifier, neither anolyte nor catholyte had any significant effect on the aggregative stability of the system. The revealed patterns can be used to control the properties of emulsion products with oil phase ≤ 30%, e.g., low-fat mayonnaises, sauces, emulsion drinks, etc. Metastable electrolyzed water solutions may provide a reagent-free control of properties and patterns of finished or semi-finished foods and biological raw materials.

The development of fish oil production in Russia requires solving a number of environmental issues. It is necessary to develop technologies for processing low-grade semi-finished products of fish oils and fat waste. Currently, this problem remains unresolved. In the course of the study, the physicochemical properties of fat-containing objects (semi-finished product of technical fish oil with acid number of more than 20 units; soap stock after fish oil refining; fatty foam mass after flotation treatment of industrial wastewater from fish oil production) have been determined and rational directions for their use have been established. It is noted that these objects contain lipids with a high degree of hydrolysis and unsaturation. The developed methodology for creating private technologies for processing technical fish oils and fatty wastes into target products for technical purposes makes it possible to obtain an oil-in-water dispersed system and a fatty acid concentrate from the objects of study. The resulting products can be used as a basis for the production of anti-adhesive, surface-active, film-forming and anti-friction technical reagents for various industries (including food industry).

A new method for assessing the quality of fibre coating based on a combination of fluorescence microscopy and electron paramagnetic resonance is presented in this work. An influence of the carboxymethylcellulose/polyvinylamine gel preparation method on the mobility of the spin label was established. The mobility of the spin label changes from 3.5 ns in the case of a polyvinylamine solution to 12.8 ns in the case of a cross-linked gel on the surface of the glass fibre. A qualitative relationship was found between the mobility of the spin label in the gel applied to the glass fibre and the rate of spreading of crude oil over its surface. This method can be used to make membranes for the separation of water-in-oil emulsions.

This work presents an alternative approach for visualizing and monitoring in real-time emulsification process using an optical microscope and a stroboscopic light controlled by a homemade circuit implemented in an Arduino microcontroller. The microfluidic device was built from glass tapered capillaries coaxially aligned in a co-flow configuration. The implemented optical visualization allows a clear in-situ identification of three oil-in-water emulsification regimes. The drop frequency production is determined in each case by matching the stroboscopic light frequency as integer submultiples of the frequency of the train of drops. The droplet production quality of each emulsification regime is associated with the polydispersity index of the collected emulsions. The frequency of each regime and their flow rates are related to a mathematical model that predicts the behavior of the frequencies upon the capillary number showing the applicability of the stroboscopic system to obtain qualitative information. The in situ monitoring of dripping regime varying the flow conditions enable the production and collection of emulsions with controlled drop size, which also are validated with a mathematical model. [ABSTRACT FROM AUTHOR]

The petroleum industry produces thousands of barrels of oilfield waters from the initial stage driven by primary production mechanisms to the tertiary stage. These produced waters contain measurable amounts of oil-in-water emulsions, the exact amounts being determined by the chemistry of the crude oil. To meet strict environmental regulations governing the disposal of such produced waters, demulsification to regulatory permissible levels is required. Within the electric double layer theory, coupled with the analytical solutions to the Poisson–Boltzmann Equation, continuum electrostatics approaches can be used to describe the stability and electrokinetic properties of emulsions. In the literature, much of the surface charge density and zeta potential relationship to emulsion stability has been confined to systems with less salinity. In this paper, we have exploited the theoretical foundations of the electric double layer theory to carry out theoretical evaluations of emulsion salinity based on zeta potential and surface charge density calculations. Most importantly, our approaches have enabled us to extend such theoretical calculations to systems of the higher salinity characteristic of oil-in-water emulsions found in oilfield-produced waters, based on crude oil samples from the literature with varying surface chemistry. Moreover, based on the definition of acid crude oils, our choice of samples represents two distinct classes of crude oils. This approach enabled us to evaluate the stability of emulsions associated with these produced oilfield waters in addition to predicting the potential of demulsification using demulsifiers. Given that the salinity range of this study is that encountered with the vast majority of produced oilfield waters, the findings from our theoretical predictions are perfect guides as far as emulsion stability is concerned. [ABSTRACT FROM AUTHOR]

Oil-in-water emulsions provide an essential contribution to enhanced oil recovery by acting as oil displacement and conformance control systems. However, the dominant factors affecting their emulsification and kinetics are unclear. The emulsification rate is usually defined in terms of changes in the torque, conductivity, or particle size over time, which results in inaccurately calculated emulsified oil amounts. Therefore, the effects of temperature, pH, and NaCl concentration on the emulsified mass and droplet sizes of aqueous emulsions of Jin8-7 and Chen373 oil with octadecyl amine ethoxylate ether as an emulsifier were investigated. The results showed that the formation of oil-in-water emulsions of Jin8-7 and Chen373 under different conditions occurred via a two-stage mechanism: rapid emulsification and emulsion maturation. The emulsified oil mass rapidly increased during the rapid emulsification period and plateaued during the emulsion maturation period. This indicates that the emulsified oil mass largely depended on the short rapid emulsification period. It was also found that increasing the temperature and pH were more conducive to the emulsification of Chen373 oil with a high viscosity and high asphaltene content. The optimal NaCl concentration was determined to be 2% and 4% for Chen373 and Jin8-7 oil, respectively, based on the emulsification mass during the rapid emulsification period. The droplet size decreased first and then increased during the emulsification process under most experimental conditions. A second-order kinetics model for emulsification was proposed, in which the evolution of emulsified oil mass calculated with time agreed with the experimentally measured values. This study can provide theoretical guidance for the implementation of chemical cold production of heavy oil in oilfields. [ABSTRACT FROM AUTHOR]

The objective of this study is to explore the influence of proteins type and antioxidants on the physicochemical properties, in vitro digestion, and bioaccessibility of β‐carotene laden emulsions. The combination of rutin and whey protein isolate provides optimal bioaccessibility while also stabilizing the emulsion system and effectively preventing β‐carotene degradation. This is due to the amphiphilic rutin adsorbed into the interface of the emulsion stabilized by whey protein, resulting in partially replacing and further improving the physical and oxidative stability of the β‐carotene emulsion. Meanwhile, the rutin emulsions remain stable and carotene content is still higher (22.38–32.07%) than others even after digestion. Hence, these emulsions show great potential to be applied for delivering β‐carotene based on oil‐in‐water emulsions. This study provides valuable information to build up stable excipient emulsions for functional foods and nutraceuticals. Practical applications: β‐carotene is being exploited for a range of biomedical applications. Concentrate on the blend of antioxidants and proteins displaying various properties in β‐carotene O/W emulsions that can more likely convey β‐carotene to the body and better keep up with natural movement. [ABSTRACT FROM AUTHOR]

Myrtus communis L. is a species of the Myrtaceae family that is found in the Mediterranean region, and it is traditionally recognized for its importance and different uses. The objective of this study was to determine the effect of M. communis L. leaf extract (MCLE), which was incorporated directly into alginate spheres and films, on preserving oil-in-water emulsions from oxidation. For this purpose, the solvent extraction (with ethanol at 40, 60, and 80%) of the antioxidant compounds was optimized (total phenolic compounds (TPCs) and total flavonoid content (TFC)) along with the scavenging activity. The best condition for the extraction corresponded with 60% ethanol (MCLE60), with a TPC of ~66.06 g GAE/L and a TFC of ~18.91 g QE/L, which was selected for use in the following assays. MCLE60 showed a considerable radical scavenging activity (24.85 mmol TE/L in FRAP, 28.75 mmol TE/L in DPPH, 30.61 mmol TE/L in ABTS, and 14.94 mmol TE/L in ORAC), which was probably due to its content in the phenolic compounds arbutin (122.08 mg/L), epicatechin (73.89 mg/L), sinapic acid (51.85 mg/L), and gallic acid (36.72 mg/L). The oil-in-water emulsions with the MCLE60 spheres showed the best oxidative stability (TBARS ~2.64 mg MDA/kg of emulsion, PV ~35.7 meq hydroperoxides/kg of emulsion) in comparison to the control. The film was also able to protect the emulsion from oxidation for more than a week at 30 °C (TBARS ~1.9 mg MDA/kg of emulsion). The alginate films with MCLE60 presented an important release of phenolic compounds in water and acetic food simulants, while in both ethanol simulants, the release of TPC remained more stable over time. Thus, this study highlights the potential uses of MCLE as a natural ingredient for emulsion oxidative preservation and the production of alginate delivery systems (spheres and films).

Newborns’ eyes and brains are prone to oxidative stress. Lutein has antioxidant properties and is the main component of macular pigment essential for protecting the retina, but has low bioavailability, thereby limiting its potential as a nutritional supplement. Oil-in-water emulsions have been used as lutein delivery systems. In particular, octenylsuccinated (OS) starch is a biopolymer-derived emulsifier safe to use in infant foods, while exhibiting superior emulsifying capacity. This study determined the effects of an OS starch-stabilized lutein emulsion on lutein bioavailability in Sprague-Dawley neonatal rats. In an acute study, 10-day-old pups received a single oral dose of free lutein or lutein emulsion, with subsequent blood sampling over 24 h to analyze pharmacokinetics. The lutein emulsion group had a 2.12- and 1.91-fold higher maximum serum lutein concentration and area under the curve, respectively, compared to the free lutein group. In two daily dosing studies, oral lutein was given from postnatal day 5 to 18. Blood and tissue lutein concentrations were measured. The results indicated that the daily intake of lutein emulsion led to a higher lutein concentration in circulation and key tissues compared to free lutein. The OS starch-stabilized emulsion could be an effective and safe lutein delivery system for newborns.

[Display omitted] • Novel core-sell polymer nanoparticle PBM@PDM is designed and synthesized. • PBM@PDM effectively releases water in asphaltenes-stabilized W/O emulsion. • PBM@PDM fully breaks asphaltenes-stabilized (10 g/L) O/W emulsion. • PBM@PDM is active at water–oil interface to substitute the adsorbed asphaltenes. • Steric force and electrostatic interaction significantly affect demulsification. Hypothesis. The removal of stable water-in-oil (W/O) or oil-in-water (O/W) emulsions has been a challenging issue in chemical and oil industry for decades. Traditional demulsifiers were generally designed specifically for treating either W/O or O/W emulsions. A demulsifier that is effective for treating both types of emulsions will be highly desired. Experiments. Novel polymer nanoparticles (PBM@PDM) was synthesized as a demulsifier for treating both W/O and O/W emulsions prepared by toluene, water, and asphaltenes. The morphology and chemical composition of synthesized PBM@PDM were characterized. Demulsification performance and interaction mechanisms including interfacial tension, interfacial pressure, surface charge properties and surface forces were systematically studied. Findings. PBM@PDM could immediately prompt the coalescence of water droplets upon addition and effectively release the water in asphaltenes-stabilized W/O emulsion. In addition, PBM@PDM successfully destabilized asphaltenes-stabilized O/W emulsion. Not only could PBM@PDM substitute the asphaltenes adsorbed at the water-toluene interface, but they could also dominate the water-toluene interfacial pressure in competition with asphaltenes. The steric repulsion between interfacial asphaltene films could be suppressed in the presence of PBM@PDM. Surface charges significantly influenced the stability of asphaltenes-stabilized O/W emulsion. This work provides useful insights into the interaction mechanisms of asphaltene-stabilized W/O and O/W emulsions. [ABSTRACT FROM AUTHOR]

In this study, pectin was extracted from the pistachio hull using two methods: conventional extraction and ultrasound-assisted extraction. Water and citric acid solution were tested separately as extraction solvents in both conventional and ultrasound methods. The highest yield (32.3 ± 1.44%) was obtained using a citric acid solution in the conventional extraction method. The pectin extracted with this method had 38.94 g acid per 100 g dry pectin extract. The galacturonic acid and ash contents were 65.81 ± 1.51 and 1.57 ± 0.03%, respectively. The pistachio hull pectin was under the low methoxy pectin group with a 19.29 ± 0.41% degree of esterification. The emulsifying property of the pectin extracted was investigated in an oil-in-water emulsion system at six different pectin concentrations (2, 4, 5, 6, 8, and 10% w/w) and at a fixed oil ratio (20% w/w). Emulsion performance was investigated in terms of emulsion stability, microstructural characteristics, droplet size, and rheological properties. The most stable emulsion was obtained at a 6% pectin concentration. The emulsifying activity index, emulsion stability index, droplet size, consistency index, and flow behavior index were 172.85 ± 0.59 m2/g, 158.28 ± 3.41 min, 6.08 ± 0.04 µm, 0.72 ± 0.001 Pa·sn, and 0.752 ± 0.005 at this concentration, respectively. [ABSTRACT FROM AUTHOR]

Probiotic-derived exopolysaccharides are considered as promising sources of carbohydrate with extensive applications in many industries. In the current study, yeast strains were isolated from chicken ingluvies and gizzard samples. According to molecular identification, EPS-producing yeast (Pichia sp. DU2) showed the most similarity to Pichia cactophila (99.67%). Pichia sp. DU2 showed probiotic properties. EPS of Pichia sp. DU2 showed emulsifying activity. The formed emulsions showed 53% (colza oil) and 100% (p-xylene) stability after 24 h. These emulsions were oil-in-water and have stability in the presence of NaCl, KCl, and also acidic and basic conditions. Also, the EPS showed anti-biofilm (29.7–47.6% and 19.06–55.26% against B. cereus and Y. enterocolitica, respectively) and flocculating activities (31.4%). FT-IR showed the presence of various functional groups in EPS structure. Also, its heteropolysaccharide nature was revealed in 1H-NMR and HPLC analysis. This emulsifying EPS showed significant thermal stability and negative zeta potential, which make it a promising carbohydrate for various industries. Finally, according to the predicted model, the maximal EPS production was achieved at reaction time 36 h, pH 6, yeast extract concentration 1.0%, and sucrose concentration 5%. Pichia sp. DU2 with probiotic properties and producing EPS with emulsifying, anti-biofilm, and flocculating activities can be considered as promising yeast strain in various industries like food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Microwave (MW)‐assisted de‐emulsification has been attractive in processes of petroleum production and refining. However, the mechanism and optimal operation remain poorly understood. In this study, the behaviour of decane‐in‐water emulsion under MW irradiation was monitored in‐situ through a size measurement system equipped with the reactor and surface tension profiles. The results indicated that the bubble was formed around the oil droplet during MW irradiation. The MW‐induced bubbles can enhance de‐emulsification in a similar mechanism as the flotation column. The efficiency of MW de‐emulsification depends on emulsion content and MW power. Although a higher MW power is more effective, boiling caused by excessive energy must be considered due to the higher local heating. As a result, moderate power is more desirable. For the decane‐in‐water emulsions in this study, the optimal condition was determined to be around 500 W. [ABSTRACT FROM AUTHOR]

Based on the recent studies on the stability of heavy oil emulsion at home and abroad, the influencing factors of the stability of oil-in-water heavy oil emulsion were reviewed. The formation of oil-in-water heavy oil emulsion and the properties of oil-water interface film are introduced. The strength of oil-water interface film largely determines the stability of oil-in-water heavy oil emulsion. Secondly, the dynamic stability and static stability of heavy oil emulsion were comprehensively analyzed. Water content, particle size distribution of emulsion, emulsification temperature, interfacial tension, salinity and chemical additives all have certain influence on the stability of oil-in-water heavy oil emulsion. The measurement of particle size distribution of emulsion based on focused beam reflection measuring instrument is introduced, which provides a certain reference value for studying the dynamic stability of heavy oil emulsion. [ABSTRACT FROM AUTHOR]

Horse oil-in-water (O/W) emulsions were prepared and α-tocopherol was added at 0, 100, 200, and 500 ppm (α-T0, α-T100, α-T200, α-T500) to enhance its oxidative stability. Mean particle diameters of the O/W emulsions were 243–299 nm. Zeta potential values increased with the addition of α-tocopherol; however, they decreased during storage at 40 °C for 30 days. Particle size distribution of the O/W emulsion with α-tocopherol remained the same as that of α-T0. For lipid oxidation, the peroxide values of α-T0 and α-T500 were greatly increased from 2.96 and 2.89 to 13.76 and 12.46 mmol/kg oil, respectively, after 30 days. The α-T100 and α-T200 maintained lower peroxide values than other emulsions. Thiobarbituric acid-reactive substance values of α-T0 and α-T500 were higher than those of α-T100 and α-T200. These results indicate that the addition of α-tocopherol from 100 to 200 ppm to the horse oil-in-water emulsion effectively improves its oxidative stability during storage. [ABSTRACT FROM AUTHOR]

为提高南瓜籽油（PSO）的稳定性，以及提高由单一乳清分离蛋白（WPI）作为乳化剂制备的水包油（O/W）型乳液的稳定性，制备了黄原胶（XG）与乳清分离蛋白协同稳定的南瓜籽油O/W型乳液，探究了黄原胶添加量及添加顺序对乳液性质及其稳定性的影响。结果表明：黄原胶质量浓度为2.0 mg/mL 时，乳液平均粒径最小，为（10.53±0.06）μm，而ζ-电位绝对值最大，为（37.92±0.61）mV，乳液稳定性最好；黄原胶添加顺序不同，乳液稳定性有所差别，其中乳液WPI-PSO-XG（乳清分离蛋白与南瓜籽油乳化得粗乳液，再加黄原胶二次分散得到的乳液）的物理和化学稳定性最好；加速氧化实验显示，乳液的过氧化值(POV)及硫代巴比妥酸反应物（TBARS）值均低于南瓜籽油，其中乳液WPI-PSO-XG的POV和TBARS值最低，与南瓜籽油相比，分别降低了16.13 mmol/kg和17.63 μmol/L，表现出良好的氧化稳定性。说明南瓜籽油与乳清分离蛋白制备成初乳液，再加入黄原胶，可使乳液稳定性提高。 In order to improve the stability of pumpkin seed oil (PSO) and oil-in-water (O/W) emulsion prepared with whey protein isolate (WPI) as an single emulsifier, an O/W emulsion of pumpkin seed oil stabilized with xanthan gum (XG) and WPI was prepared, and the effects of the addition amount and order of XG on the properties and stability of the emulsion were studied. The results showed that when the mass concentration of XG was 2.0 mg/mL, the mean particle size of the emulsion was the smallest at (10.53±0.06)μm and the absolute value of the Zeta potential was the largest at (37.92±0.61 )mV, and the emulsion showed the best stability. The stability of the emulsion varied with the addition order of XG. The physical and chemical stability of the WPI-PSO-XG emulsion (prepared by sequential dispersion of a mixture of WPI and PSO, followed by addition of XG) was the best. The accelerated oxidation experiments showed that the peroxide value (POV) and thiobarbituric acid reactant (TBARS) value of emulsion were lower than those of PSO. Among them, the POV and TBARS value of the WPI-PSO-XG emulsion were the lowest, and compared with PSO, it was reduced by 16.13 mmol/kg and 17.63 μmol/L, respectively, showing good oxidation stability. Adding XG to the primary emulsion prepared with PSO and WPI can improve the stability of the emulsion.

The interaction between the dielectric BaTiO3/poly(vinyl butyral) composite layer (BT@PVB sheet) and the metallic Ni/ethyl cellulose composite layer (Ni@EC sheet) in developing MLCC has been considered an inevitable factor. In this paper, we devised Ni/polymer composite solution (Ni@EC paste) with new concept, which does not damage the dielectric composite layer underneath due to its lack of interaction with the BT@PVB sheet, and introduced emulsified-state suspension as a systematic template. Emulsified Ni@EC paste consists largely of hydrophobic phases, water phases, and PVB surfactants. The components that make up the hydrophobic phase were Ni nanoparticles, EC binders, and organic solvents. Within the emulsified paste (Ni@EC/water), the hydrophobic phase formed the structure of droplets surrounded by surrounding water, resulting in only the water phase being exposed to the outside. During the coating process, the water phase in Ni@EC/water emulsion paste came into contact with the as-prepared BT@PVB sheet, and the hydrophobic phase could not affect the sheet due to the blocking effect of the surrounding water phase. Afterwards, organic solvents as well as water were co-evaporated through the drying process, and most of the organic solvents were removed and solidified before molecular diffusion into BT@PVB sheet occurred. [ABSTRACT FROM AUTHOR]

This study aimed to develop an oil-in-water emulsion with the presence of proteins, to be used as an ingredient in meat products. The emulsion can be used to increase the protein content of the final formulation, and the effect of the presence of proteins in the emulsion was assessed in terms of rheological and sensory properties of the meat products. Five emulsion formulations were designed, by changing the ratios of sodium caseinate, beef rumen, sunflower oil, and water. The emulsion formulated with 10% sodium caseinate, 10% beef rumen, 35% oil, and 45% water provided the optimal protein:fat/oil:water ratio and was suggested for further use as an additive in meat products. It was determined that the addition of 15-20% of O/W emulsion in the composition of forcemeats increases the water and fat-holding capacities and emulsifying ability to the maximum rate compared to the sample without O/W emulsion, which improves the consistency of minced meat. It was found that the addition of 15% of O/W emulsion increases the total number of PUFA up to 55.7%, MUFA up to 25.2%, while the content of SFA decreased to 19.2%. [ABSTRACT FROM AUTHOR]

The past decade has seen a rise in the importance of the ultrafiltration (UF) technique in the separation of various complex solutions. However, the fouling phenomenon is the main limitation to faster process development. To the best of the authors' knowledge, the present paper is the first to aim to identify the role of corrosion fouling in long-term UF. For this purpose, polyvinylidene fluoride (PVDF) and polyethersulfone (PES) membranes were used. The investigations were carried out with the use of both pilot-scale and laboratory-scale units. Results obtained in the present study have clearly demonstrated that the oil concentration has a significant impact on the process performance. Indeed, it has been noted that a reduction in oil concentration from 160 to 100 mg/L resulted in an increase in the PVDF membrane flux from 57 to 77 L/m2h. In addition, it has been shown that the feed temperature has a significant influence on the UF performance. Importantly, it has been shown that corrosion fouling is of vital importance in UF membranes. Indeed, corrosion products such as iron oxides contaminated the membrane surface leading to an irreversible decrease in the UF process performance. In addition, it has been found that repeating the chemical cleaning of the membrane units significantly reduced the intensity of the fouling phenomenon. However, the complete elimination of its effects was not achieved. Therefore, it has been indicated that cleaning agents recommended by membrane manufacturers do not remove corrosion products deposited on the membrane surface. Undoubtedly, the obtained results can be used in the design of UF units leading to the extension of membrane installation lifetime. [ABSTRACT FROM AUTHOR]

Controlling the particle size as well as porosity and shape of silica nanoparticles is always a big challenge while tuning their properties. Here, we designed a cost-effective, novel, green synthetic method for the preparation of perforated hollow mesoporous silica nanoparticles (PHMS-1) using a very minute amount of cationic surfactant in o/w-type (castor oil in water) emulsion at room temperature. The grafting of Al(III) through post-synthetic modification onto this silica framework (PHMS-2, Si/Al ~20 atomic percentage) makes this a very efficient solid acid catalyst for the conversion of monosaccharides to 5-HMF. Brunauer–Emmett–Teller (BET) surface area for the pure silica and Al-doped mesoporous silica nanoparticles (MSNs) were found to be 866 and 660 m2g−1, respectively. Powder XRD, BET and TEM images confirm the mesoporosity of these materials. Again, the perforated hollow morphology was investigated using scanning electron microscopic analysis. Al-doped hollow MSNs were tested for acid catalytic-biomass conversion reactions. Our results show that PHMS-2 has much higher catalytic efficiency than contemporary aluminosilicate frameworks (83.7% of 5-HMF yield in 25 min at 160 °C for fructose under microwave irradiation). [ABSTRACT FROM AUTHOR]

Oil-in-water (O/W) emulsions are water-based lubricants and used as fire-resistant hydraulic fluids and metalworking fluids (MWFs) in industry. The (elasto-)hydrodynamic film-forming properties of O/W emulsions have been studied extensively in literature. Typical elastohydrodynamic lubrication (EHL) behaviors are revealed at low rolling speeds followed by a starved EHL regime at elevated speeds. These emulsions are self-prepared and mostly stable only for a limited time ranging from hours to several days. By contrast, the film-forming behavior of water-miscible commercial MWFs (long-term stable O/W emulsions) has rarely been reported. This restricts the understanding of the lubrication status of many tribological interfaces in manufacturing processes, e.g., the chip-tool contact in cutting. In this work, the (elasto-)hydrodynamic film-forming property of two commercial MWFs is investigated by measuring the film thickness on two ball-on-disc test rigs using different optical interferometry techniques. For comparison, two self-prepared simple O/W emulsions with known formulation have also been investigated. Experimental results from the two test rigs agree well and show that the two self-prepared emulsions have typical EHL behaviors as reported in literature. However, for the two commercial MWFs, there is almost no (elasto-)hydrodynamic film-forming ability over the whole range of speeds used in this study. This could be explained by the cleaning and re-emulsification effects of the MWFs. The lubrication mechanism of the two MWFs is mainly boundary lubrication rather than hydrodynamic lubrication. [ABSTRACT FROM AUTHOR]

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)—with a lower concentration of oat protein and β-glucans—resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products. [ABSTRACT FROM AUTHOR]

The high oil removal efficiency, easy to automate and environmental adaptability make electrocoagulation (EC) technology well-suited for separation of oil-water mixtures. However, achieving high removal efficiency while to reduce the economic costs in the EC process, which has a great research value and application prospect. In this study, a novel edge insulated electrode material pointed out a direction to optimize oil removal efficiency and energy consumption. In the experiment, it was found that the electrode and electrical energy consumption of EC process with edge insulated electrode was 0.69 kg/m3 and 1.19 kWh/kg, respectively, which was lower than blank group. The results also showed that an improvement in the COD removal efficiency of 1.29% was achieved when mixing benzene in water. Besides, modeling provides a reliable description of the above experimental results, thus, the current distribution and its effect on EC performance were studied by COMSOL. The modelling results showed that the edge insulated electrode configuration had significant effects on the current distribution, it can change direction of current and increase its amount, consequently obtained higher separation performance. Overall, the edge insulated electrode is economically feasible and it could be promising candidate for the enhancement of oil-water separation by EC process.

Sulforaphane (SFN) is a bioactive compound widely studied for its potential applications in pharmaceutical, nutraceutical, and food industries since it offers health benefits due to its nature as a Phase 2 enzyme inducer. Its application in the food industry has been limited because SFN is unstable at high temperatures in an aqueous milieu. An option to increase SFN stability and protect it from thermal degradation is microencapsulation. The aim of this work was to optimize a microencapsulation process using oil-in-water emulsion to increase the thermal stability of SFN. The operation conditions that gave the highest entrapment efficiency were determined via experimental design and response surface methodology. Thermal degradation of microencapsulated SFN was studied at 37, 50, 60, and 70 °C. The optimum microencapsulation conditions were 8 min stirring, SFN/Gum Arabic ratio of 0.82, and surfactant/oil ratio of 1.0, resulting in an entrapment efficiency of 65%, which is the highest reported so far. The thermal stability of microencapsulated SFN was greatly enhanced compared with free SFN, with a 6-fold decrease in the degradation kinetic constant and a 41% increase in the activation energy. These results will contribute to a more efficient incorporation of SFN in various food matrices and explore new microencapsulation technologies to maximize the efficiency and stability of SFN.

ABSTRACT: The interaction between dairy proteins [micellar casein (MC) vs. whey protein isolate (WPI)] and phospholipids [PL; soy phosphatidylcholine (PC) vs. milk sphingomyelin (SM)] in an oil-in-water emulsion system was investigated. Sole PC–stabilized emulsion (1%, wt/vol) showed a significantly larger mean particle diameter (6.5 μm) than SM-stabilized emulsions (3.8 μm). The mean particle diameters of emulsions prepared by the combination of protein (1%, wt/vol) and PL (1%, wt/vol) did not significantly differ from the emulsions prepared with a single emulsifier (MC, WPI, and SM). Emulsion instability differed significantly among samples by a centrifugation-mediated accelerated stability test. Emulsion instability increased in the order of MC+SM < MC+PC, WPI+SM < WPI+PC < MC < SM < WPI < PC. Protein surface load determined by aqueous phase depletion was significantly decreased only in WPI+PC emulsion, whereas no significant difference was found between the MC+SM and WPI+SM emulsions. Topographic and phase images of emulsion surface by atomic force microscopy showed surface layers prepared by protein+PL combinations were composites with different mechanical properties, and PL formed a more compact domain than proteins. A smoother phase image was observed in MC+PL combinations than in WPI+PL counterparts. Based on the microstructure analysis using confocal laser scanning microscopy, combination and MC+SM formed a uniform and thick surface coating of fat droplets. More PC aggregates were observed in the emulsions containing PC (sole PC, MC+PC, and WPI+PC) compared with their SM counterparts. Based on these results, the appropriate selection of the PL matrix is important to modulate the emulsion stability of dairy emulsion products.