Search

The development of nanofiber sponge materials with three-dimensional structures, high porosities, and large specific surface areas is crucial for the rapid separation of water-in-oil emulsions. In this study, we fabricated Janus mullite nanofiber (MNF) sponges with efficient oil–water separation performance using a novel combination of electrostatic-assisted solution blow spinning (E -SBS) and in situ growth. MNF sponges weighing 0.074 g were subjected to 100 compression cycles, with the stress reducing to 85.6 % of its initial value after impregnation with ZIF-8 nanoparticles and OTS. Consequently, the MNF sponges changed from hydrophilic to hydrophobic, and after 20 separation experiments, they still maintained high separation fluxes for oil–water mixtures and emulsions, achieving 7959 and 1803 L m−2 h−1, respectively. Moreover, the preparation process of the MNF sponges is environmentally friendly, causing no environmental pollution. Therefore, Janus MNF sponges show great potential for applications in oil–water separation. [Display omitted] • Janus MNF sponges exhibit efficient oil–water separation. • Green preparation process offers an eco-friendly solution. • Maintained high separation fluxes after 20 experiments. • Hydrophilic to hydrophobic transition enhances performance. [ABSTRACT FROM AUTHOR]

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

Lipophilic micronutrients with health-promoting effects are highly sought after globally. Encapsulation protects these lipophilic micronutrients from oxidative degradation and enables controlled delivery at the targeted absorption site. Pickering emulsion, a particle-stabilized emulsion, has garnered research interest due to its excellent stability and surfactant-free properties. This review provides an up-to-date overview of bio-based Pickering emulsions stabilized by protein-, polysaccharide-, and protein/polysaccharide-based Pickering emulsifiers in delivering lipophilic micronutrients. Firstly, recent developments of bio-based Pickering emulsions in delivering lipophilic micronutrients are presented. The delivery performances of bio-based Pickering emulsions in terms of lipid digestibility and bioaccessibility are highlighted. The pros and cons of the latest characterization techniques for determining the lipid digestion profile and bioaccessibility by using in vitro digestion models of bio-based Pickering emulsions are also presented where the multi-stage static digestion model has advantages such as its ease of operation and relatively cheaper cost over dynamic digestion models. Lastly, the research gaps and suggestions for future research are addressed. [ABSTRACT FROM AUTHOR]

[Display omitted] Our hypothesis is that dynamic interfacial tension values as measured by the partitioned-Edge-based Droplet GEneration (EDGE) tensiometry can be connected to those obtained with classical techniques, such as the automated drop tensiometer (ADT), expanding the range of timescales towards very short ones. Oil-water and air–water interfaces are studied, with whey protein isolate solutions (WPI, 2.5 – 10 wt%) as the continuous phase. The dispersed phase consists of pure hexadecane or air. The EDGE tensiometer and ADT are used to measure the interfacial (surface) tension at various timescales. A comparative assessment is carried out to identify differences between protein concentrations as well as between oil–water and air–water interfaces. The EDGE tensiometer can measure at timescales down to a few milliseconds and up to around 10 s, while the ADT provides dynamic interfacial tension values after at least one second from droplet injection and typically is used to also cover hours. The interfacial tension values measured with both techniques exhibit overlap, implying that the techniques provide consistent and complementary information. Unlike the ADT, the EDGE tensiometer distinguishes differences in protein adsorption dynamics at protein concentrations as high as 10 wt% (which is the highest concentration tested) at both oil–water and air–water interfaces. [ABSTRACT FROM AUTHOR]

[Display omitted] Engineering plant-based microgel particles (MPs) at a molecular scale is meaningful to prepare functional fat analogues. We hypothesize that oat protein isolate (OPI) and κ-carrageenan (CA) have synergy in MPs formation, using MPs with controllable structure, and further to fabricate fat analogues with adjustable characteristics is feasible. Their digestion fate will also be possibly modulated by interfacial coatings. OPI-based conjugated MPs with tunable rigidities by changing crosslinking densities were designed. The relationship between microgel structures, and emulsion gel properties was explored through spectroscopy, microstructure, rheology and tribology. The delivery to lycopene, as well as inhibiting digestion behaviors of fat analogues was evaluated in a simulated gastro-intestinal tract. The rigidity of conjugated MPs could be tailored to optimize the performance of fat analogues. OPI-1 %CA MPs could stabilize emulsions up to 95 % oil fraction with fine texture. Tribological behaviors had a dependence on microgel elasticity and interfacial coatings, medium hard MP-stabilized emulsion was less disrupted without coalescence after oral processing. Digestion was delayed by denser and harder MPs by softening the interfacial particle layer or limiting lipase accessibility. Softer conjugated MPs possessed better flexibility and were broken down more easily leading to a higher rate of lipid digestion. [ABSTRACT FROM AUTHOR]

Objective Methods Results Conclusions The aim of this work was to investigate the solubility and co‐solubilization of fragrance raw materials (FRMs) in sodium dodecyl sulfate (SDS) and polysorbate 20 (P20) surfactant micellar systems, which can advance our knowledge of multi‐solute micellar solubilization and fragrance olfactory performance from product matrices containing the surfactants.The transfer of individual FRMs and binary FRM mixtures into micellar phases was quantified by UV–VIS differential spectroscopy and evaluated in terms of the standard Gibbs free energy change and micelle‐water partition coefficient. Co‐solubilization effects were further evaluated by the deviation ratio.Anionic SDS was found overall to be a more efficient solubilizer than nonionic P20. On an individual basis, micellar solubilization generally increased with solute lipophilicity but was additionally impacted by solute rigidity and steric effects. Micellar solubilization was favoured for more rigid structures and less favoured for FRMs that exhibited larger molecular rotation and steric hindrance. For multi‐solute systems, three co‐solubilization effects were observed: (i) inhibitive effect in which micellar partitioning of both solutes decreased, (ii) an inverse effect where partitioning of one solute increased while the other decreased and (iii) synergistic effect in which partitioning of both solutes increased. During co‐solubilization in P20 micelles, many FRMs competed for solubilization between the polyoxyethylene chains in the outer layer of the micelle, thereby resulting in an inhibitory effect for both solutes. Co‐solubilization of FRM binary mixtures in SDS micelles often resulted in a synergistic increase in micellar solubility, possibly due to micellar swelling, thereby facilitating partitioning of additional solutes into the micelle. An inverse effect in which the micellar solubility of one solute increased, while the other decreased was observed in both surfactant systems with varying degrees of partitioning depending on the composition of the FRM mixture.The results of this study provide valuable insights into the impact of FRM composition on multi‐solute partitioning behaviour and the impact of surfactant type on co‐solubilization in micellar solutions. [ABSTRACT FROM AUTHOR]

Existing separation technologies struggle to recover oil and water concurrently from surfactant-stabilized emulsions to achieve the goal of near-zero liquid discharge. We present a Janus channel of membranes (JCM) that features a confined architecture constructed of a pair of hydrophilic and hydrophobic membranes, which allows for concurrent, highly efficient recovery of oil and water from surfactant-stabilized emulsions. The confined Janus channel can amplify the interplay of the membrane pair through a feedback loop that involves enrichment and demulsification. Our JCM achieves exceptional oil and water recoveries of up to 97 and 75%, respectively, with near 99.9% purities. Moreover, its versatility in handling diverse emulsions may enable near-zero liquid discharge for a range of separations. [ABSTRACT FROM AUTHOR]

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

Surface segregation method, as an in situ method for simultaneous modification of membrane external surfaces and inner pore surfaces, has been more commonly employed to fabricate antifouling membranes. In this study, dopamine (DA) with self‐polymerization and bio‐adhesion ability is chosen as a surface segregation agent to fabricate antifouling polyvinylidene fluoride (PVDF) membrane for oil‐in‐water emulsions separation through synergistically regulating phase inversion, self‐polymerization of DA, and surface segregation of poly‐dopamine (PDA). During the phase inversion process, DA contacts with an alkaline coagulation bath to trigger self‐polymerization of DA, then the surface segregation of PDA proceeds spontaneously. The addition and self‐polymerization of DA can regulate the phase inversion process to acquire membranes with high porosity, as a result, the water permeance is increased from 134 to 538 L m−2 h−1 bar−1 with the oil rejection higher than 99.8%. Because the hydrophilic PDA layer on membrane and pore surfaces leads to a robust hydration layer, the membrane exhibits super‐oleophobicity underwater and excellent antifouling properties with water recovery ratio of more than 99.4%. This study may open a new route to preparing antifouling membranes by using small molecules as surface segregation agents. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSIONS Quercetin is a flavonoid compound with numerous bioactivities. However, the low solubility, easy degradation and low bioaccessibility limit its application. In this study, a novel interfacial crystallized oleogel emulsion was fabricated, where beeswax was used as the oleogelator, for quercetin encapsulation with enhanced stability and bioaccessibility.The process of interfacial crystallization was investigated using interfacial rheology and polarized microscopy, with a positive correlation between crystal density and beeswax content in the oil phase. Emulsion stability was directly linked to beeswax concentration in the oil phase, with 100 mg g−1 showing enhanced stability under storage, UVB light exposure and ionic conditions. Beeswax addition significantly increased the quercetin loading capacity of the emulsion; particularly, at a 200 mg g−1 beeswax concentration, the loading capacity was improved by 285.55%, and the environmental stability was enhanced against UV light and Ca2+. Ultimately, in vitro simulated digestion experiment indicated improved bioaccessibility of quercetin.This strategy significantly enriched the formulation of oleogel emulsion and its potential applications in delivering bioactive ingredients with high environmental vulnerability. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Lycopene is a natural carotenoid with well-known benefits due to its antioxidant properties, including an anti-inflammatory effect in colorectal cancer and anti-angiogenic effects along with a reduction in the risk of prostate cancer and coronary heart disease. Due to their poor water solubility, photosensitivity and heat sensitivity, their incorporation in cosmetic and food matrices should be through encapsulation systems. In the present work, lycopene-loaded emulsions were prepared using two different types of stabilizers: non-ionic surfactants, testing several ratios of Tween 80 and Span 80, and chitosan, using chitosans of different viscosities and molecular weights. Soybean oil was found to be a suitable candidate for O/W emulsion preparation. Lycopene encapsulation efficiency (EE) of 70–75% and loading capacities of 0.14 mg/g were registered in stable emulsions stabilized either by non-ionic surfactants or acidified chitosans. Therefore, chitosan is a good alternative as a sustainable stabilizer to partially replace traditional synthetic ingredients with a new biodegradable, renewable and biocompatible material which could contribute to reduce the environmental impact as well as the ingestion of synthetic toxic materials by humans, decreasing their risk of suffering from chronic and complex pathologies, among which several types of cancer stand out. [ABSTRACT FROM AUTHOR]

Spray drying of emulsions is a widespread encapsulation technique to produce a large variety of powdered formulations. The oil droplet size (ODS) in the powder is critical for product quality, influencing key product parameters such as the encapsulation efficiency (EE) of the oil. To expand the understanding of changes in ODS and structure formation during the drying step. For this purpose, model oil-in-water emulsions were spray-dried at varying air inlet and outlet temperatures. The powders were characterized regarding ODS and EE. Smaller ODS were observed for parameter combinations where higher drying rates are expected due to decreased coalescence. The results for the EE revealed no clear trend. An increase of air outlet temperature first led to a small decrease in EE followed by a distinct increase of EE. The first decrease may indicate a collapse of the particle morphology but more detailed investigations are necessary to explore these phenomena. [ABSTRACT FROM AUTHOR]

Acid treatment can alter the functional properties of whey protein isolate (WPI), but the effect of different acids on properties of WPI‐stabilised Pickering emulsion gel (PE) is unknown. Compared with WPI‐PE, droplet size of the acid‐treated WPI‐PE decreased but its zeta potential, apparent viscosity, binding water capacity and curcumin encapsulation were enhanced. Due to the formation of the tightest gel structure of malic acid‐Pickering emulsion gel, it showed the highest viscoelastic modulus, bound water content and gel stability. This work would introduce a novel method for the development of PEs with good gelatinisation and curcumin delivery system for food processing. [ABSTRACT FROM AUTHOR]

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

Double emulsion consists of two interfacial layers which can encapsulate both hydrophilic and lipophilic substances within a single carrier. Besides encapsulation, double emulsion has also been used to modify the sensorial properties of food products. However, at the same time, double emulsion is susceptible to destabilization under environmental stresses and long-term storage. In this paper, recent articles on double emulsion were critically highlighted in terms of production, composition, and stabilization. With current existing fundamental knowledge about double emulsion, this paper aims to review the utilization of double emulsion for food application to bring potential benefits, stability, and future application. The stability of double emulsion during production and storage was affected by the production method, composition, and temperature control. In terms of food application, double emulsion has been successfully applied in fat-reducing products, food encapsulation, fortification, preservation, edible food packaging, etc. The recent insights in forming stable storage of double emulsion with food-grade emulsifiers have also been discussed in this review paper. In the future, the efforts in mitigating the destabilization behaviour of double emulsion might be beneficial in boosting the applications of double emulsion in bigger markets. [ABSTRACT FROM AUTHOR]

Summary: This study examined the rheological and textural properties of gels produced through emulsion gelation using pea protein isolate (PPI). Emulsions were prepared with varying PPI concentrations (2%–10%) and 0.25 oil fraction, followed by heat treatment. Higher PPI concentrations improved encapsulation efficiency (EE), but heat slightly reduced it, though EE remained above 90%. Droplet size decreased with higher PPI. The emulsion was then gelled with different kappa‐carrageenan (KC) concentrations (1%–2%) and pH levels (4–7). Gel hardness increased with KC content, while adhesiveness decreased. Springiness, cohesiveness and water‐holding capacity (WHC) rose with pH and KC, while meltability decreased. Rheological tests showed stronger gels with higher KC and lower pH. Storage time generally increased gel strength, except at pH 4. This work highlights the interplay between PPI, KC, pH and storage time in shaping the properties of pea protein‐based emulsions and gels. [ABSTRACT FROM AUTHOR]

Summary: The functional attributes of enzymatically derived horsegram protein hydrolysates from dehulled horsegram were investigated in this study. Hydrolysates were produced using commercial proteases, namely Alcalase® 2.4L and Protex 6L, at varying degrees of hydrolysis (DH) – specifically, 5%, 8%, and 10%. Maximum DH reached 11% with Alcalase® 2.4L and 11.5% with Protex 6L. Optimal hydrolysis conditions entailed a dehulled horsegram concentration of 2.5% (w/v), an enzyme–substrate ratio (E/S) of 0.001% for Alcalase® 2.4L and 0.002% for Protex 6L, at 55 °C and 60 °C, respectively, for 5 h, maintaining a pH of 7.5. Enhanced solubility was observed across a wide pH range (2–10), with HG‐PH exhibiting an increase from 21% to 56%. Analysis of functional properties revealed a significant elevation (P < 0.05) in both water holding and oil holding capacities with increasing DH. Emulsion activity decreased from 0.5 to 0.1 in proportion to DH increase. Conversely, foaming capacity (FC) showed a positive correlation with the hydrolysis extent, rising from 24% to 98%. However, foam stability decreased across all samples, declining from 84% to 12%. These findings underscore the potential of incorporating these hydrolysates into diverse food applications, capitalising on their heightened solubility, water and oil holding capacities, and foam‐forming characteristics. The comprehensive array of functional properties exhibited by HG‐PH renders it a promising ingredient for integration into food product formulations. [ABSTRACT FROM AUTHOR]

The efficient separation of water-in-oil emulsions plays an important role in many industrial fields. However, the demulsification performance using a single method is limited. In recent years, a novel deep purification method combining direct current electric field and medium coalescence has been proposed. To better understand the mechanism of this process, this work investigated the behavior of water droplets at different conditions. The results show that all injected water droplets initially migrate toward the charging side, while the opposite movement of some droplets is due to collision with the others or breakage from the original ones. The droplets migrated back and forth between electrodes through the polarize-discharge process. However, owing to the heterogeneous electric field near the charging side, some large-size droplets rebounded at a certain distance away from the charging electrode, leading to a counterflow of W/O emulsion during electrostatic coalescence. Moreover, the higher voltage leads to the faster coalescence of dispersed droplets on the medium surface, and the wetted medium can redistribute the electric field. With the collision and the deposition of water droplets, different kinds of water areas were formed and kept a dynamic equilibrium on the medium surface. The subsequent water droplets deposited on the medium surface and then flowing away along these areas. The results proposed in this paper present an in-depth understanding of the mechanism of the electrocoalescence, the medium coalescence, and the combination of them, which provides useful insights for the design of demulsification device and the separation process of W/O emulsion. [ABSTRACT FROM AUTHOR]

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

This research presents a rigorous comparative analysis of high‐pressure homogenization (HPH) and microfluidization (MF) for the production of krill oil (KO) emulsions, scrutinizing their impact on oxidative stability, bioaccessibility, and the behavior under in vitro simulated digestion. Our findings revealed that MF emulsions possessed a distinct advantage, with a droplet size and distribution that promoted exceptional oxidative stability, evidenced by a sustained reduction in oxidative markers and enhanced retention of bioactive components, including EPA and DHA, and the potent antioxidant astaxanthin. In contrast, HPH yielded larger and less uniform particles, correlating with diminished stability. The in vitro digestion studies underscored the superior bioaccessibility of MF emulsions, with a pronounced release of free fatty acids during the intestinal phase, indicative of an optimized digestion and absorption process due to the smaller droplet size of the emulsions. The study's insights advocate for the adoption of microfluidization in the food industry for the development of advanced delivery systems for n‐3 fatty acids, particularly in the context of KO‐based products. The technique shows promise in enhancing the quality, stability, and bioavailability of these products, which are rich in health‐promoting lipids. The microfluidization technique emerges as a promising avenue for the fortification of a diverse range of commercial food, beverage, and pharmaceutical products with lipids that contribute to health and wellness. [ABSTRACT FROM AUTHOR]

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

Bi‐continuous jammed emulsion (bijel) membrane reactors, integrating simultaneous reaction and separation, offer a promising avenue for enhancing membrane reactor processes. In this study, we present a comprehensive macroscopic‐scale physicochemical model for tubular bijel membrane reactors and a numerical solution strategy for solving the governing partial differential equations. The model captures the co‐continuous network of two immiscible phases stabilized by nanoparticles at the liquid–liquid interface. We present the derivation of model equations and an efficient numerical solution strategy. The model is validated with experimental results from a conventional enzymatic biphasic membrane reactor for oleuropein hydrolysis, already reported in the literature. Simulation results indicate accurate prediction of reactor behavior, highlighting the potential superiority of bijel membrane reactors over current technologies. This research contributes a valuable tool for scale‐up, design, and optimization of bijel membrane reactors, filling a critical gap in this emerging field. [ABSTRACT FROM AUTHOR]

Aqueous two-phase systems (ATPS), also known as Aqueous Biphasic Systems (ABS), have been extensively studied as platforms for the separation and purification of biomolecules and other valuable compounds. These liquid–liquid extraction (LLE) systems have been a tool for biotechnology since its origin (Albertsson, 1950's), recently expanding to exciting fields such as health, biomedicine and material sciences. Due to their biocompatibility, amenability, flexibility, and versatility, ATPS have been applied across various research areas, addressing many challenges associated with conventional methodologies. In this feature article, we first discuss the fundamentals of ATPS and the molecular mechanisms that govern their formation and are crucial for their application. We then explore the most prominent and innovative applications of these systems in downstream processing. Additionally, we provide insights into the design of in situ upstream–downstream integrated platforms, and their use as pre-treatment and analytical tools. The latest advancements in ATPS applications within disruptive bioengineering and biotechnology fields are presented, along with their pioneering use in emerging scientific areas, such as the formation of all-aqueous (water-in-water) emulsions, microfluidic systems, and membrane-free batteries. Overall, this work underscores the transformative potential of ATPS in various branches of science, pinpointing directions for future research to fully explore and maximize ATPS capabilities, overcome existing hurdles, and drive innovation forward. [ABSTRACT FROM AUTHOR]

Starch‐rich pulses’ flours, which are rich in fiber and resistant starch (RS), can be an interesting gluten‐free ingredient for the development of novel healthy foods. The study aims to increase the RS content of protein‐reduced fraction of legume flours (pea [P] and faba bean [FB]) by the application of thermal (autoclaving‐cooling) and dual (thermal plus high‐hydrostatic pressure) treatments. Both treatments enhance the RS contents, reaching 6.8% in P flour after dual treatment. The techno‐functional properties are dependent both on the type of flour and the treatment applied. A loss of water solubility (WS) and an increase in water binding capacity are observed. The WS index and emulsion activity remained unchanged or slightly changed, but emulsion stability decreased significantly. The viscosity of the samples is modified according mainly to the flour type. P flour is more affected by the dual treatment than FB flour, which is evidenced by the greater changes shown in RS, WS, and pasting properties. [ABSTRACT FROM AUTHOR]

Pickering emulsions, which are emulsions stabilized by solid particles adsorbed at the interface between two immiscible liquids, provide a highly versatile platform for catalytic processes and offer distinct advantages over conventional systems. These emulsions combine the benefits of traditional biphasic catalysis with enhanced contact between reactive species due to their large interfacial area, which contribute to their high catalytic efficiency. Furthermore, Pickering emulsions offer significant advantages in catalytic processes, including improved extraction efficiency, a wider range of operational variables, the possibility of continuous operation, and the ease of recovery of the emulsifier and/or catalyst. Moreover, through strategic selection and design of solid particles, researchers can tailor interfacial properties to optimize catalytic performance, selectivity and stability. This comprehensive review discusses recent breakthroughs in Pickering emulsion research and their applications in catalysis, examining how Pickering emulsions have transformed catalytic methodologies. By discussing the latest developments, this review demonstrates the potential of Pickering emulsions as a catalyst platform and highlights their role in advancing sustainable and efficient catalytic processes. [ABSTRACT FROM AUTHOR]

Microfluidic technology widely used in generating monodisperse emulsion droplets often suffers from complexity, scalability, applicability to practical fluids, as well as operation instability due to its susceptibility to flow perturbations, low clearance, and depletion of surfactants. Herein, we present a monolithic 3D-printed step-emulsification device (3D-PSD) for scalable and robust production of high viscosity emulsion droplets up to 208.16 mPa s, which cannot be fully addressed using conventional step-emulsification devices. By utilizing stereo-lithography (SLA), 24 triangular nozzles with a pair of 3D void flow distributors are integrated within the 3D-PSD to ensure uniform flow distribution followed by monodisperse droplet formation. The outlets positioned vertically downward enables gravity-assisted clearing to prevent droplet accumulation and thereby maintain size monodispersity. Deposition of silica nanoparticles (SiNP) within the device was also shown to alter the surface wettability from hydrophobic to hydrophilic, enabling the production of both water-in-oil (W/O) as well as oil-in-water (O/W) emulsion droplets, operated at a maximum production rate of up to 50 mL h−1. The utility of the device is further verified through continuous production of biodegradable polycaprolactone (PCL) microparticles using O/W emulsion as templates. We envision that the 3D-PSD presented in this work marks a significant leap in high-throughput production of high viscosity emulsion droplets as well as the particle analogs. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)

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

ABSTRACT This study aims to evaluate homogenization techniques and conditions for producing stable, small droplet‐size water‐in‐oil (W/O) emulsions intended for incorporation into casein hydrolysate–loaded double emulsions. Three commonly used homogenization methods; rotor–stator, ultrasonic, and high‐pressure homogenization were individually optimized utilizing response surface methodology. Instances of over‐processing were observed, particularly with the rotor–stator and ultrasonic homogenizers under specific conditions. Nevertheless, optimal conditions were identified for each technique: 530 s at 17,800 rpm agitation speed for the rotor–stator homogenizer, 139 s at 39% amplitude for the ultrasonic homogenizer, and 520 s at 1475 bar for the high‐pressure homogenizer. Subsequently, the W/O emulsions produced under optimal conditions and their respective W1/O/W2 double emulsions were compared. The rotor–stator and high‐pressure homogenized W/O emulsions exhibited comparable narrow droplet‐size distributions, as indicated by similar Span values. However, high‐pressure homogenization failed to sufficiently minimize droplet size. Ultrasonic homogenization resulted in droplets at the 1‐μm scale but yielded more polydisperse droplet‐size distribution. According to TOPSIS analysis, an emulsion with a viscosity of 93.1 cP (centiPoise), a stability index of 93.8%, a D(90) of 0.67 μm (0th day), and a D(90) of 0.75 μm (30th day) produced using a rotor–stator was selected. Additionally, double emulsions containing primary emulsions prepared with the rotor–stator method demonstrated higher viscosity, narrower droplet‐size distribution, and lower creaming compared to other samples. This investigation sheds light on the influence of homogenization techniques on emulsion properties, providing valuable insights for optimizing double emulsion formulations. [ABSTRACT FROM AUTHOR]

The challenge of producing polymer vesicles remains difficult, despite numerous attempts to modulate the kinetics of polymer vesicle budding and achieve precise control over the membrane characteristics. An innovative approach that incorporates the use of copolymer-loaded single-emulsion droplets is proposed to address this challenge. This method enables the precise manipulation of micelles and polymer vesicles' composition, structures and dimensions. The emulsion contracts and forms microspheres when the copolymer concentrations exceed > 0.5 wt%, resulting in the formation of nano polymer vesicles. Conversely, the copolymer spontaneously forms micro polymer vesicles and micelles through vesicle budding at lower concentrations. The spontaneous production of vesicles and micelles can be induced by modifying the copolymer concentration in the emulsion. Our discoveries have a significant impact relative to the development of copolymer membranes and contribute to an enhanced comprehension of the mass manufacturing of polymer vesicles from single emulsions. [ABSTRACT FROM AUTHOR]

Oleogels are semi-solid materials that consist primarily of liquid oil immobilized in a network of organized structural molecules, which provide stability and maintain the oil in the desired shape. Due to their structure, oleogels can stabilize large amounts of liquid, making them excellent carriers for active substances, both lipophilic and hydrophilic. This study presents the synthesis methodology and investigations of olive oil-based oleogels, which are among the healthiest and most valuable vegetable fats, rich in unsaturated fatty acids and antioxidants such as vitamin E. Two types of surfactants were used: TWEEN 80, which lowers surface tension and stabilizes emulsions, and SPAN 80, which acts in oil-dominated phases. The oleogels were enriched with lidocaine, an active substance commonly used as a pain reliever and local anesthetic. This research characterized the obtained oleogels regarding their medical applications, paying particular attention to the influence of surfactant type and amount as well as the active substance on their physicochemical properties. Structural analyses were also conducted using Fourier transform infrared (FTIR) spectroscopy, alongside rheological and sorption studies, and the wettability of the materials was evaluated. The stability of the obtained oleogels was verified using the MultiScan MS20 system, allowing for an assessment of their potential suitability for long-term pharmaceutical applications. The results indicated that SPAN-stabilized oleogels exhibited better stability and favorable mechanical properties, making them promising candidates for medical applications, particularly in pain relief formulations. [ABSTRACT FROM AUTHOR]

[Display omitted] Organohydrogel emulsions display unique rheological properties and contain hydrophilic and lipophilic domains highly desirable for the loading of active compounds. They find utility in various applications from food to pharmaceuticals and cosmetic products. The current systems have limited applications due to complex expensive formulation and/or processing difficulties in scale-up. To solve these issues, a simple emulsification process coupled with unique compounds are required. Here, we report an organohydrogel emulsion based only on a low concentration of 12-hydroxystearic acid acting as a gelling agent for both oil and water phases but also as a surfactant. The emulsification process is based on in-situ surfactant transfer. We characterize the emulsification process occurring at the nanoscale by using tensiometry experiments. The emulsion structure was determined by coupling Small Angle X-ray and neutron scattering, and confocal Raman microscopy. We demonstrate that the stability and unique rheological properties of these emulsions come from the presence of self-assembled crystalline structures of 12-hydroxystearic acid in both liquid phases. The emulsion properties can be tuned by varying the emulsion composition over a wide range. These gelled emulsions are prepared using a low energy method offering easy scale-up at an industrial level. [ABSTRACT FROM AUTHOR]

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

In this work, the emulsion‐templating technique is proposed to fabricate polymethacrylimide (PMI) foam for the first time. Different from those PMI foam reported in the literature, having a closed‐cell structure with submillimeter‐sized voids, the emulsion‐templated PMI foam has an obvious open‐cell structure with micrometer‐sized voids. The pore structure, density, and porosity of the PMI foam herein could be tuned by simply changing the internal phase volume fraction and/or the surfactant concentration of the emulsion template. The density of PMI foam is varied between 0.174 and 0.350 g·cm−3. The prepared PMI foam exhibited excellent mechanical properties, the compressive strength and compressive modulus ranged from 4.87 to 7.48 MPa and from 58.67 to 124.67 MPa, respectively, which are both much higher than the traditional closed‐cell PMI foams with similar density. The prepared PMI foam has excellent thermal resistance with its initial thermal decomposition temperature of 325°C in nitrogen and 253°C in air. The novel porous structure combined with its high strength and high heat resistance would expand the application of PMI foam. [ABSTRACT FROM AUTHOR]

This study aimed to create Pickering emulsions with varying oil fractions and assess the impact of ultrasonic treatment on the properties of Whey Protein Isolates (WPIs). At 640 W for 30 min, ultrasound reduced WPI aggregate size, raised zeta potential, and improved foaming, emulsifying, and water-holding capacities. FTIR analysis showed structural changes, while fluorescence and hydrophobicity increased, indicating tertiary structure alterations. This suggests that sonication efficiently modifies WPI functionality. Under ideal conditions, φ = 80 emulsions were most stable, with no foaming or phase separation. Laser scanning revealed well-organized emulsions at φ = 80. This study provides a reference for modifying and utilizing WPI. [ABSTRACT FROM AUTHOR]

Comprehensive Summary Oil‐in‐oil nonaqueous emulsions are of great interest for developing emulsion‐templated polymers and encapsulation systems that are incompatible with water‐sensitive substances. Tailor‐made amphiphilic block copolymers are by far the most efficient stabilizers for oil‐in‐oil emulsions while less attention is given to copolymers with more complex architectures. Here, we report the stabilization of DMSO‐silicone oil interface by bottlebrush random copolymers (BRCPs) containing norbornene backbones with densely grafted poly(methyl methacrylate) (PMMA) and polystyrene (PS) side chains. The assembly kinetics of BRCPs at the DMSO‐silicone oil interface can be divided into three processes, including diffusion, reconfiguration and reorganization, and can be varied by tuning the degree of polymerization of the backbone (NB). Due to the high efficiency of BRCPs in reducing the interfacial tension, when using BRCPs as stabilizers, stable silicone oil‐in‐DMSO traditional emulsions and high internal phase emulsions (HIPEs) can be successfully obtained, while no stable emulsions can be achieved with linear PMMA‐b‐PS serving as the stabilizer. This study, for the first time, underscores the great potential of amphiphilic bottlebrush copolymers in preparing oil‐in‐oil emulsions. Given the advances in polymerization strategy, a broad variety of amphiphilic bottlebrush copolymers are expected to be synthesized and applied in the stabilization of nonaqueous biphasic systems. [ABSTRACT FROM AUTHOR]

Size-controlled monodisperse droplets are indispensable in food, cosmetics, and healthcare industries. Although emulsion formation from bulk phases is well-explored, a robust in situ method to continuously reform existing emulsions is unavailable. Remarkably, we introduce a continuous flow acousto-microfluidics technique which enables simultaneous trapping–coalescence–splitting of droplets to reform an existing polydisperse emulsion into size-controlled droplets with improved monodispersity. In contrast to conventional approaches, our platform enables controlling droplet characteristics in situ by regulating acoustic power without altering hydrodynamical parameters thereby improving response time and facilitates continuous nozzle-less clogging-free droplet generation from a liquid plug in a chamber instead of from a liquid stream at a narrow junction. The technique can process polydisperse droplets produced not only due to fluid-source fluctuations or unstable jetting regime but also externally by non-microfluidic or inexpensive setups. Our theoretical scaling suggests that the sum of capillary (Ca) and acousto-capillary (Caa) numbers ∼ (1), and predicts the generated droplet size, both agreeing well with the experimental findings. We identify acousto-visco-capillary number, Caav = (Ca Caa)1/2, which governs the generated droplet size. We also explore and characterize acoustic streaming- and coalescence-based mixing of samples inside the trapped plug. Distinctively, our platform is amenable to continuous mixing of inhomogeneous droplets, offering monodisperse mixed-sample droplets, and holds the potential to match current throughput standards through suitable design modifications. [ABSTRACT FROM AUTHOR]

A highly efficient complex emulsion microreactor has been successfully developed for multiphasic water‐labile reactions, providing a powerful platform for atom economy and spatiotemporal control of reaction kinetics. Complex emulsions, composing a hydrocarbon phase (H) and a fluorocarbon phase (F) dispersed in an aqueous phase (W), are fabricated in batch scale with precisely controlled droplet morphologies. A biphasic esterification reaction between 2‐bromo‐1,2‐diphenylethane‐1‐ol (BPO) and perfluoro‐heptanoic acid (PFHA) is chosen as a reversible and water‐labile reaction model. The conversion reaches up to 100 % under mild temperature without agitation, even with nearly equivalent amounts of reactants. This efficiency surpasses all reported single emulsion microreactors, i. e. 84~95 %, stabilized by various emulsifiers with different catalysts, which typically necessitate continuous stirring, a high excess of one reactant, and/or extended reaction time. Furthermore, over 3 times regulation threshold in conversion rate is attained by manipulating the droplet morphologies, including size and topology, e. g. transition from completely engulfed F/H/W double to partially engulfed (F+H)/W Janus. Addition‐esterification, serving as a model for triple phasic cascade reaction, is also successfully implemented under agitating‐free and mild temperature with controlled reaction kinetics, demonstrating the versatility and effectiveness of the complex emulsion microreactor. [ABSTRACT FROM AUTHOR]

The dynamics of stabilised concentrated emulsions presents a rich phenomenology including chaotic emulsification, non-Newtonian rheology and ageing dynamics at rest. Macroscopic rheology results from the complex droplet microdynamics and, in turn, droplet dynamics is influenced by macroscopic flows via the competing action of hydrodynamic and interfacial stresses, giving rise to a complex tangle of elastoplastic effects, diffusion, breakups and coalescence events. This tight multiscale coupling, together with the daunting challenge of experimentally investigating droplets under flow, has hindered the understanding of concentrated emulsions dynamics. We present results from three-dimensional numerical simulations of emulsions that resolve the shape and dynamics of individual droplets, along with the macroscopic flows. We investigate droplet dispersion statistics, measuring probability density functions (p.d.f.s) of droplet displacements and velocities, changing the concentration, in the stirred and ageing regimes. We provide the first measurements, in concentrated emulsions, of the relative droplet–droplet separations p.d.f. and of the droplet acceleration p.d.f., which becomes strongly non-Gaussian as the volume fraction is increased above the jamming point. Cooperative effects, arising when droplets are in contact, are argued to be responsible of the anomalous superdiffusive behaviour of the mean square displacement and of the pair separation at long times, in both the stirred and in the ageing regimes. This superdiffusive behaviour is reflected in a non-Gaussian pair separation p.d.f., whose analytical form is investigated, in the ageing regime, by means of theoretical arguments. This work paves the way to developing a connection between Lagrangian dynamics and rheology in concentrated emulsions. [ABSTRACT FROM AUTHOR]

This study investigated the impact of water-soluble substances on Ostwald ripening in emulsions stabilized by surfactants with different head groups (Brij S20 and Tween 60). Adding ≥20% (w/w) corn oil to the oil phase effectively inhibited Ostwald ripening of n-decane emulsions due to compositional ripening. The presence of glucose, maltose, or glycerol in the aqueous phase of the emulsions decreased the Ostwald ripening rate, regardless of emulsifier type. However, the impact of propylene glycol depended on emulsifier type, accelerating Ostwald ripening in Brij S20-stabilized emulsions but having little effect in Tween 60-stabilized emulsions. This effect was mainly attributed to the ability of propylene glycol to alter interfacial characteristics. When emulsions were fabricated with a mixture of n-decane and corn oil, glucose and maltose were still effective in inhibiting Ostwald ripening, but glycerol lost its ability. These results have important implications for formulating emulsion-based delivery systems with enhanced shelf life. [ABSTRACT FROM AUTHOR]

In order to expand the application range of chickpea protein isolate (CPI) and improve the stability of low oil emulsion systems, this study used CPI as an emulsifier in oil-in-water (O/W) type CPI emulsions and investigated the effect of ultrasound treatment (20 kHz, 450 W) with different durations (0 min, 3 min, 6 min, 9 min, and 12 min) on the stability of CPI emulsions. The results showed that ultrasound treatment could significantly improve the stability of CPI emulsions compared with the untreated CPI emulsions. At 12 min of ultrasound treatment, the emulsification activity index (EAI) and emulsion stability index (ESI) were increased to (51.67±0.12) m²/g and (99.32±0.13) min, respectively. The average particle size became the smallest ((3.52±0.25) µm), resulting in finer and more uniform oil droplets. The absolute value of zeta-potential was the largest (52.57±1.31 mV), the Turbiscan stability index (TSI) was the lowest, and the storage, thermal and freeze-thaw stability of the CPI emulsions were all improved. As revealed by cold-field electron microscopy, CPI emulsions treated by ultrasound had a dense and regular internal structure, with smaller droplets and less spacing. In conclusion, a certain duration ultrasound treatment could improve the stability of CPI prepared emulsions, and the better effect was achieved at 12 min of ultrasound treatment. [ABSTRACT FROM AUTHOR]

The influence of electric fields on the magnetic susceptibility of magnetic colloids of different types was investigated. Dependences of the dynamic magnetic susceptibility of a kerosene-based homogeneous magnetic colloid on the intensity of the applied constant electric field were studied. Some features of such dependences were found at the additional impact of a constant magnetic field. The magnetic susceptibility of a magnetic colloid with a well-developed system of microsized droplet aggregates was also investigated under the action of a constant electric field as well as of an alternating electric field. Moreover, similar studies were carried out for a magnetic emulsion produced by emulsifying a kerosene-in-oil-based magnetic colloid. The peculiarities of the susceptibility of the considered systems were determined by structural changes which were observed and analyzed by optical microscopy. The results obtained were validated, and qualitative agreement between the experimentally obtained dependences and those calculated theoretically based on the models used was shown. [ABSTRACT FROM AUTHOR]

As an environmentally friendly and sustainable nanoparticle stabilizer of Pickering emulsions, cellulose nanocrystal (CNC) has attracted attention because of its sustainable and biodegradable characteristics. Despite its distinct amphiphilic character as an ideal nanomaterial to replace traditionally non-sustainable surfactant emulsifiers, its long-term stability and lack of responses from external stimuli [e.g., pH, temperature, and carbon dioxide (CO2)] are the critical issues to be addressed. The solutions for all of these questions in terms of CNCs and its responsive Pickering emulsions are systemically discussed in this review. [ABSTRACT FROM AUTHOR]

Emulsification plays a pivotal role in the process of enhanced oil recovery, especially in chemical flooding. Surfactant–polymer flooding is a promising technique with significant potential for improving oil recovery in medium and high permeability oilfields in China. Emulsification has emerged as one of the key mechanisms facilitating oil recovery in surfactant–polymer flooding. This study aimed to assess the effects of surfactant structure and concentration, polymer, oil–water ratio, clay content, and injection rate on the formation of different emulsion types and their stabilities. The assessment was conducted based on the actual conditions of surfactant–polymer flooding in the Qizhong area of the Xinjiang oilfield. The findings revealed that KPS-1 (petroleum sulfonate) demonstrated superior emulsifying and solubilizing abilities for crude oil compared to BS-18 (betaine), whereas BS-18 exhibited better emulsifying stability. KPS, which was a combination system of KPS-1 and BS-18, displayed favorable emulsifying ability. However, the emulsifying stability of the three surfactants decreased in the presence of HPAM (hydrolyzed polyacrylamide). The oil–water ratio primarily influenced the morphology of the emulsion. When the oil–water ratio exceeded 6:4, a water-in-oil emulsion was formed, and the viscosity of the emulsion reached its maximum at an oil–water ratio of 7:3. Moreover, clay demonstrated a significantly high ability to emulsify, resulting in the formation of emulsions with increased viscosity and robust stability. Regarding the injection rate, effective emulsification occurred when the injection rate reached 1 m/d, while emulsions with high viscosity were observed at an injection rate of 7 m/d. [ABSTRACT FROM AUTHOR]

Oil-in-water (O/W) emulsions are widely used in industrial production, food science, petrochemicals, and other fields. Quantitative measurement of the interaction between droplets is essential for the in-depth understanding of the stability mechanism of O/W emulsions. Optical tweezers are able to accurately and quantitatively measure the interaction forces between droplets in oil-in-water emulsion systems at the microscopic scale and offer numerous advantages. In this paper, the applications of optical tweezers in oil-in-water emulsion systems are reviewed. Optical tweezer can be used to control the droplet deformation and study the aggregation phenomenon of emulsion droplets. The most important application of optical tweezer for emulsion is to measure the interaction force between emulsion droplets. Some specific examples are given to illustrate the advantages and uniqueness of optical tweezers in measuring droplets interaction forces and the methods to improve the accuracy of interaction force measurement. We summarize the study progress of optical tweezers in measuring the interaction force between droplets in recent years and discuss the challenges and prospects of measuring the interaction force between droplets based on optical tweezers. [ABSTRACT FROM AUTHOR]

This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics. A remarkable reduction in SFAs was achieved with the substitution of beef fat by the GE, with reductions of 33.71%, 46.64%, and 72.04% for 50%, 75%, and 100% substitution levels, respectively. AI and TI indices decreased, indicating healthier profiles. Reformulated samples exhibited lower hardness, gumminess, and chewiness values. Color and appearance were similar to the control, with higher sensory scores for G75 and G100. GE impacted color parameters, increasing L* and b* values. The utilization of GE effectively minimized voids in the beef patty structure, leading to improved cooking yield and a more compact structure. GE influenced oxidative stability, with average onset temperatures of 126.33°C (50% GE), 140.58°C (75% GE), and 127.04°C (100% GE). In conclusion, gelled emulsions could successfully contribute to producing healthier meat products. [ABSTRACT FROM AUTHOR]

Clay-based mortars are susceptible to water intake and exhibit low mechanical strength, presenting challenges in their application within the construction sector. This research addresses these vulnerabilities by investigating the combination of alkali activators with waterproofing agents, specifically a nano-clay and an acrylic emulsion, to enhance the properties of clay mortars. Alkali-activated materials are known for their superior mechanical properties and sustainable potential, especially when derived from low-cost by-products. Recent studies have focused on alkali activation using clays and soils as precursors to improve their physical and mechanical properties while increasing durability. However, the high absorbency of these mortars remains a concern, as it can lead to matrix degradation. Therefore, to address these problems, this research studied the combination of a highly alkaline activator (potassium metasilicate) with hydrophobic agents, such as a nano-clay and an acrylic emulsion, using two different clayey soils. The results indicated that potassium metasilicate (PO) enhanced the mechanical properties and stability for both aluminosilicate systems, while nano-clay (PONC) significantly reduced the capillary absorption through time, especially in A2 systems. The addition of acrylic emulsion (POD) proved highly effective in both systems, significantly improving durability. By integrating these agents, the mortar systems were protected against water intake, while durable construction materials were formed. [ABSTRACT FROM AUTHOR]

Background: Oxiconazole nitrate is a broad spectrum imidazole antifungal agent. Poor solubility of this drug caused low bioavailability that limits the antifungal efficiency. Due to their low efficiency as drug delivery many conventional dosage form such as cream and ointment need high concentration of active ingredient for effective therapy, which may cause side effect. Materials and Methods: In this study nanosponge was prepared using hydroxyl ethyl cellulose and poly vinyl alcohol by emulsion solvent diffusion method. The entrapment efficiency of particle size has found in the range of 100nm-1µm and 55% - 88% respectively. Based on the characterization, nanosponge with least particle size and highest entrapment efficiency was selected for gel formulation. Results and Discussion: Four different formulations of gel were prepared by using carbopol 934 with varying the concentration of penetration enhancer and various evaluation studies were carried out. The in vitro release study showed that the nanosponge loaded gel formulation with higher concentration of penetration enhancer showed greater drug release. Conclusion: while compared with conventional gel. Based on the stability study carried out, it was concluded that formulation was stable at ambient conditions. [ABSTRACT FROM AUTHOR]

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

Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05 µm and 1.89 µm, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1 M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120 min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF‐7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application. [ABSTRACT FROM AUTHOR]