Combination Of Emulsifiers Research Articles

Optimized emamectin benzoate trunk injection: addressing temperature limitations for pine wilt disease control.

Pine wilt disease (PWD), caused by the pinewood nematode Bursaphelenchus xylophilus, poses a significant threat to global forestry, resulting in extensive economic and ecological damage. Traditional trunk injection agents (TIAs) are limited by environmental factors, such as high winter temperatures and vigorous resin flow, particularly in southern China. This study aimed to develop an ordinary temperature trunk injection agent (OTTIA) for year-round application and to evaluate its performance under high-temperature conditions in comparison to commercial TIAs. Extensive laboratory and field tests identified N,N-Dimethylformamide (DMF) and benzyl acetate as optimal solvents and Tween-40 as an effective emulsifier for the OTTIA formulation. The new agent was fully absorbed by Pinus massoniana within 3 h at temperatures exceeding 30 °C, outperforming existing commercial agents. Treated trees maintained comparable emamectin benzoate (EB) levels but achieved lower LC90 lethal concentration values (27.65 mg L-1), indicating greater efficacy. The OTTIA provided protection against PWD for ≤360 days postinjection. The development of OTTIA marks a significant advancement in PWD management, offering an effective solution for high-temperature regions and potentially transforming year-round treatment strategies. The results highlight the critical role of optimizing solvent and emulsifier combinations to enhance the efficacy and application of trunk injection agents, contributing to sustainable forest management and improved protection against PWD. © 2024 Society of Chemical Industry.

Formulation and Characterization of herbal Emulgel by using four Tradesman herb Tamarindus indica, Achyranthes aspera, Nyctanthes arbor-tristis, Syzygium cumini

Topical drug administration is the localized administration of medication to any area of the body via the cutaneous, vaginal, ophthalmic, and rectal channels. Whether their skin is healthy or sick, they employ a wide variety of dermatological and cosmetic treatments on it. The synthesis and characterization of an herbal emulgel incorporating four traditional medicinal plants, namely Tamarindus indica, Achyranthes aspera, Nyctanthes arbor-tristis, and Syzygium cumini, are described. The emulgel formulation was prepared using a combination of natural emulsifiers and gelling agents to achieve stable emulsion and gel properties. The phytochemical analysis of the herbal extracts revealed the presence of bioactive compounds such as flavonoids, alkaloids, phenols, and tannins, known for their therapeutic effects. The emulgel was characterized for its physicochemical properties including pH, viscosity. Additionally, the emulgel was evaluated for its in vitro antioxidant activity using DPPH assay, Anti-microbial test by Escherichia coli and in vitro anti-inflammatory activity using the animal method. The results indicated that the herbal emulgel exhibited significant antioxidant and anti-inflammatory activities, attributed to the synergistic effects of the bioactive compounds present in the herbal extracts. Overall, the formulated herbal emulgel holds promise as a natural alternative for topical applications, offering antioxidant, antimicrobial and antiinflammatory benefits, which could potentially find applications in the pharmaceutical and cosmetic industries.

Research Note: Comparative effects of liquid and dry applications of a combination of lysolecithin, synthetic emulsifier, and monoglycerides on growth performance, nutrient digestibility, and litter moisture in broilers fed diets of differing energy density

Supplementation of a combination of lysolecithin, a synthetic emulsifier, and monoglycerides (LEX) in liquid and dry form to broiler diets with different energy levels was investigated to determine their effect on performance, litter quality and subsequent occurrence of footpad lesions. One thousand two hundred and forty-eight-day-old Ross 308 broilers were assigned to 1 of 6 treatments for a 42-day study: a basal diet with a normal energy content (NE); NE + 300 g/t LEX in liquid form (LEL); NE + 500 g/t LEX in dry form (LED); a basal diet with low energy (LE, -90 kcal/kg starter, -100 kcal/kg grower, finisher), LE + 300 g/t LEL and a LE + 500 g/t LED. Each treatment consisted of 13 pens of 16 birds each. Diets were fed in 3 phases (starter d 0-10, grower d 11-21, finisher d 22-42). Feed intake and weight were measured on d 0, 10, 21, and 42. On d 42 a litter sample was collected from each pen and 2 birds per pen were assessed for footpad lesions and breast scald. Data were analyzed using JMP 16, with means separation achieved using Tukey's HSD; significance was assumed at P < 0.05. Results showed a higher (P < 0.05) cumulative bodyweight gain with LEX supplementation (NE CON = 2,718 g, NE+LED = 2,829, NE+LEL = 2,895, LE CON = 2,722, LE+LED = 2,787, LE+LEL = 2,893; P = 0.0027). An increased feed intake was observed for the LE diets, however cumulative FCR of LE+LED and LE+LEL remained equal to the NE control (1.657 NE CON, 1.657 LE+LED, 1.623 LE+LEL; P > 0.05), suggesting LEX enabled the birds to compensate for the energy gap. Litter dry matter was significantly improved with both LED and LEL supplementation compared to the control groups, and resulted in lower (P < 0.05) occurrence and severity of footpad lesions and breast scalds. Considering the income over feed cost (IOFC) of the NE treatment as the reference point for comparison, all other treatments improved profitability, with NE+LEL and LE+LEL achieving the greatest IOFC with 154.58 and 175.96 €/1,000 birds respectively. In conclusion, feeding broilers a combination of lysophospholipids, a synthetic emulsifier and monoglycerides resulted in improved bird performance. The use of the LEX also improved litter quality and footpad health, therefore improving animal welfare indicators such as breast scald and footpad measurements.

Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin

A lot of applications for (semi-)crystalline triacylglycerol (TAG)-in-water dispersions exist in the life science and pharmaceutical industries. Unfortunately, during storage, these dispersions are often prone to changes in particle size due to unforeseen crystallization and recrystallization events. This results in the alterations of important product properties, such as viscosity and mouthfeel, or the premature release of encapsulated material. In this study, we investigated the effects and interplay of formulation, i.e., emulsifier combination, and processing parameters, i.e., cooling rate, on the colloidal stability of dispersed TAGs and aimed to improve their colloidal stability. We chose phospholipids (PLs) and β-lactoglobulin (β-lg) as the emulsifiers for our model systems, which are commonly applied in many food systems. When dispersions were characterized directly after cooling, we obtained smaller particles and narrower size distributions after fast cooling. Over the course of eleven weeks, the creaming behavior, particle size, melting behavior and polymorphism were characterized. The dispersions stabilized with solely β-lg exhibited a slight increase in particle size, whereas a decrease in size was found when PLs were added. Our results indicate that mass transport phenomena between TAG droplets and particles took place during storage. This migration of TAG molecules changed the composition and size distribution of the dispersed phase, especially at higher PL concentration (0.1 wt%). In our case, this could be prevented by using a lower concentration of PLs, i.e., 0.05 wt%.

Combination of emulsifier and xylanase in triticale-based broiler chickens diets

ABSTRACT The current study aimed to investigate the effect of supplementing an emulsifier, xylanase or a combination of both on the growth performance, digestibility of nutrients, microflora activity and intestinal morphology in broiler chickens fed triticale-based diets. A total of 480 one-day-old male Ross 308 broiler chicks were randomly assigned to four dietary treatments: control (CON), control with an added emulsifier (EMU), control with added xylanase (ENZ) and control with emulsifier and xylanase (EMU+ENZ). Xylanase supplemented groups had diminished feed intake (FI) and enhanced body weight gain (BWG) only within the starter period (p ≤ 0.05), while the feed conversion ratio (FCR) in the ENZ and ENZ+EMU groups was lower than CON during the whole experiment period. There was significant ENZ and EMU interaction in apparent metabolisable energy corrected to N equilibrium (AMEN) as well as NDF and DM retention. The viscosity of ileum digesta was the lowest in groups with enzyme addition. Interactions show that caecal galactosidase-α activity was higher in the CON group compared to EMU supplementation, but similar to ENZ and EMU+ENZ (p < 0.05). Activity of glucosidase-α was higher in the CON group related to inclusion of EMU or ENZ alone (p < 0.05) but did not differ from the combined supplementation of EMU+ENZ, whereas the glucosidase-β activity was higher in the CON group compared to all supplemented diets (p < 0.05). Caecal C2 concentration was greater in the CON group than supplemented diets (p < 0.05). The expression of FATP1, PEPT1 and SGLT1 in the ileum was downregulated after emulsifier addition (p ≤ 0.05). The addition of emulsifier and xylanase indicates a mutual effect on broiler chickens’ performance and nutrient digestibility in triticale diets with palm oil during the first nutritional period. Additionally, concomitantly additives usage influenced intestinal microbiome activity, as well.

Unravelling the impact of emulsifier blends on interfacial properties and in vitro small intestinal lipolysis of oil-in-water emulsions

Blends of emulsifiers are used more often to modulate the functionality of oil-in-water (O/W) emulsions such as lipolysis kinetics. However, the rational design of such emulsifier blends is often not well understood. The present research aimed to gain in-depth understanding into the effect of a combination of emulsifiers on lipid digestion kinetics. For this purpose, the interfacial tension (IFT), microstructure during digestion, and in vitro lipid digestion kinetics were monitored. Three emulsifiers, lysolecithin (LL), monoolein (MG), and glyceryl polyethyleneglycol ricinoleate (SYN), were evaluated individually, in pairs at a 1:1 ratio, in pairs at a commercially common ratio, and all three together in a commercially relevant ratio (LEX). Significant differences were seen between all parameters evaluated across various emulsions. SYN and LL substantially reduced the interfacial tension and produced emulsions with small droplet sizes (0.63–1.50 μm) throughout digestion and comparatively higher rates (7.02 and 5.43 min−1, respectively) and extents of lipolysis (68.42 and 58.60%, respectively), while the opposite occurred for MG (0.66–9.93 μm; 2.32 min−1 and 37.98%). Nevertheless, when MG was combined with sufficient quantities of SYN or LL, digestion kinetics substantially increased. Furthermore, our findings demonstrated that the lipolysis kinetics of LEX were mainly driven by SYN and LL, which are hypothesized to mainly reside at the interface based on their ability to reduce IFT. Therefore, the present research demonstrated again that lipolysis kinetics are strongly driven by the interfacial composition of O/W emulsions. Such insights allow further optimization and design of emulsifier blends to modulate digestion kinetics.

Single and double Pickering emulsions stabilized by sodium caseinate: Effect of crosslinking density

Pickering emulsions are attracting increasing attention with their superb stability and low toxicity. Over the years, the emulsifiers for Pickering emulsions have evolved from synthetic and inorganic particles to edible ones like protein, polysaccharides, fat crystals, etc. In this study, we utilized sodium caseinate (SC) as Pickering emulsifiers. Upon crosslinking with genipin which reacts with the primary amino groups of casein via the nucleophilic attack and nucleophilic substitution, the original flexible sub-micelle structure reassembled to form soft protein particles. Different amount of crosslinkers gave SC particles ranging from polymer-like to particle-like ones. It was found that crosslinking of SC undermined their ability to decrease the interfacial tension of the oil-water interface, indicating reduced interfacial activity. Also, SC particles with different crosslinking density could all stabilize high internal phase emulsions (HIPEs) with high storage stability, indicating little effect of crosslinking on the stability of oil-in-water (O/W) emulsions. When it comes to double emulsions, the effect of crosslinking density was revealed. A higher emulsion stability was achieved using SC with a higher crosslinking density. However, during simulated digestion, crosslinking of SC turned out to have an adverse effect on the emulsion stability. The low pH and the high salt concentration caused severe aggregation of highly crosslinked SC, undermining the stability of the formed double emulsions. On the other hand, loosely crosslinked SC with its preserved steric repulsion showed better protection for the double emulsions. Given the potential of Pickering emulsions in the field of foods and pharmaceuticals, this work emphasized that simply replacing conventional emulsifiers with Pickering emulsifiers would not eliminate the stability problem for practical applications. Further studies on the combination or conjugation of particle-like emulsifier with polymer-like ones might be necessary.

Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue

Food foams provide texture and structure for many food products, such as meringues. Meringues, a fundamental of culinary arts, commonly consist of whipped egg white and sugar and have about most of the air phase. These types of composition allow for making different products with the same ingredients; thus, meringue design is essential to investigate foam stability and ability. This study aims to examine the foam stability of meringue using the different components such as protein as emulsifiers (egg white and gelatin) and the composition of sugars (icing and granule) on the foam stability and formation of meringue. Using gelatin as an emulsifier showed the foam more stable than egg white (&gt;24 h), and adding the icing sugar with gelatin made the foam texture smoother. On the other hand, foam formation was faster when using emulsifier egg white, but stability was less than gelatin. The more stable foam produced by the combination of emulsifier and sugar ingredients would provide a better texture of meringue after baking, a smooth surface, no hole, and a more crunchy sweet taste. It was concluded that the composition of the ingredients and type of emulsifier would affect the stability and ability of foam, resulting in the character of the meringue after baking.

Effect of a Combination of Lysolecithin, Synthetic Emulsifier and Monoglycerides on the Apparent Ileal Digestibility, Metabolizable Energy and Growth Performance of Growing Pigs.

Two studies were conducted to determine the impact of an absorption enhancer containing a combination of lysophospholipids, monoglycerides and synthetic emulsifiers (LEX) on apparent ileal digestibility, metabolizable energy (ME), and growth performance of growing pigs. In the digestibility study, 12 male crossbred [Duroc x (Large White x Landrace)] pigs with an initial body weight (BW) of 30 kg were randomly allocated to two dietary treatments: (1) a positive control (PC) receiving standard diets formulated to 3100 kcal ME/kg, and (2) a negative control formulated with −100 kcal ME/kg and −2.5% AA content vs. PC and supplemented with LEX at 500 g/t. Apparent ileal digestibility of essential AA was significantly increased for lysine, methionine, threonine, histidine, isoleucine and phenylalanine in the LEX treatment (p < 0.05). Average uplift in AA digestibility as a percent of the PC was +1.88%; with greatest improvement for histidine (+4.22%). LEX supplementation effectively compensated energy deficiency of low-density diet and provided additional ME improvement compared to the PC diet (p < 0.05). A second study was conducted to evaluate LEX dose response on the growth performance of pigs fed a low nutrient density diet. Total 450 cross-bred pigs (240 males (castrated) and 210 females) [Duroc x (Large White x Landrace)] with an average initial BW of 7.19 kg were randomly allocated into 4 dietary treatments: (1) a positive control (PC) formulated with standard specifications, (2) a negative control formulated with −100 kcal ME/kg and −2.5% AA content vs. the PC (NC), (3) NC + LEX at 250 g/t (NC + 250) and (4) NC + LEX at 500 g/t (NC + 500). Results showed significant improvement with LEX supplementation on the final BW, average daily gain (ADG) and feed conversion ratio (FCR) of pigs of >50 kg body weight. Across the study, NC + 500 significantly increased ADG vs. PC and NC, and significantly reduced FCR compared to all other treatments. FCR of negative control diets improved by 9 and 15 points with the supplementation of 250 g/t and 500 g/t of LEX, respectively (p < 0.05). FCR in the NC + 250 diet was statistically similar vs. PC, which was significantly reduced compared to the NC. Taken together, these studies demonstrate that the addition of an absorption enhancer containing a combination of lysophospholipids, monoglycerides and synthetic emulsifiers can improve growth performance in growing pigs, driven by increased nutrient digestibility and retention.

Optimization of Polysorbate 80 and Sorbitan Monooleate 80 aas Emulsifiers in Foundation Makeup Containing Ethyl Cinnamate

Cosmetic foundation is a type of decorative makeup and commonly include a sunscreen agent. Ethyl cinnamate is one of the potential organic essential oil sunscreens. Nevertheless, there is little study on ethyl cinnamate usage in cosmetics, particularly oil-in-water foundation cream. Using an emulsifier in oil-in-water foundation cream a higher concentration does not guarantee higher oil phase recovery. However, using two combinations of emulsifier such as polysorbate 80 and sorbitan monooleate 80 with the optimum combination can be the right solution. This study aims to optimize polysorbate 80 and sorbitan monooleate 80 in a cream foundation using ethyl cinnamate as an active ingredient designed to have an effective ability to protect facial skin from ultraviolet radiation and are safe to use. The optimization formulas design of the emulsifier combination in foundation cream was made using the Simplex Lattice Design method with help Design Expert version 10.0.1. Parameter optimization were the value of pH, viscosity, spreadability, adhesion, and Sun Protection Factor (SPF) value. The stability test and skin irritation test of optimum formula were also conducted. As a positive control, Revlon Colorstay Foundation as a brand cosmetic foundation was used (National Food and Drug Agency of Indonesia number : NA18140300519). The optimum ratio of polysorbate 80 and sorbitan monooleat 80 were 9.565 and 1.435 with the physical characteristics of pH 6.478+0.008; viscosity 5844.2+31.82 cPs; spreadability 6.16+0.11 cm; adhesion 3.346+0.14 seconds; SPF Value 22.385+0.48, and no irritation symptoms. The ethyl cinnamate foundation created was physically stable, had a pleasing look, and did not irritate the skin, making it safe to wear. It also provides efficient UV radiation protection.

Protein fortification of model cheese matrices using whey protein-enriched double emulsions

Whey proteins represent 20% of the protein content of milk and are an underutilised by-product of cheese manufacturing. This study was aimed at encapsulating whey proteins in the fat content of cheese using double emulsions. A two-stage power ultrasound (20 kHz) emulsification process was used to produce double emulsions with an internal aqueous phase enriched with high concentrations of whey proteins contained within droplets of sunflower oil. Primary water-in-oil (W1/O) nanoemulsions were successfully formed at an applied ultrasonic power of 1.35 W/mL, using 20% w/w and 30% w/w whey protein concentrate (WPC) solutions in the internal phase. The inner water droplets were stabilised by a combination of food grade lipophilic emulsifiers included in the sunflower oil at minimum concentrations of 1% w/w lecithin and 3% w/w PGPR. The secondary oil emulsions were formed by emulsifying the primary W1/O emulsions in 5% w/w WPC solutions, with the whey proteins serving as the emulsifying agent. The encapsulation loading rate of whey proteins within the double emulsion droplets was investigated in relation to ultrasound parameters and formulation loading rates. A very high encapsulation loading rate of ∼45 gwhey protein/Ldouble emulsion was achieved using 0.81 W/mL of ultrasound, with oil droplets of comparable diameter to native milk fat globules (∼10 μm). These double emulsions were successfully incorporated into renneted and cooked curd systems to enable the retention of whey protein in cheese matrices. This study demonstrates the potential of ultrasound emulsification to form whey protein-enriched double emulsions with minimum food-grade emulsifiers to fortify the protein content of cheese and other food products.

Rational construction of citrus essential oil nanoemulsion with robust stability and high antimicrobial activity based on combination of emulsifiers

We have successfully constructed citrus essential oil (CEO, d-limonene is its main active component) nanoemulsion by the high-pressure homogenization method, whose droplet size, polydispersity index, and zeta potential were 34.23 nm, 0.235, and −25.87 mV, respectively. The effects of thermal treatment (−20–48 °C), pH (5–9), ionic strength (100–500 mM NaCl) and storage time (200 days) were examined on the physicochemical properties of all treatments. The antimicrobial activity of nanoemulsion was tested by determining the minimal inhibitory concentration against the four foodborne microorganisms (Escherichia coli (10 mg/mL), Staphylococcus aureus (0.150 mg/mL), Bacillus subtilis (0.312 mg/mL) and Saccharomyces cerevisiae (0.312 mg/mL)). Especially, compared with pure CEO, the antibacterial activity of its nanoemulsion against S. aureus (0.150 mg/mL) and B. subtilis (0.312 mg/mL) was increased by 43 and 86 times respectively. Industrial relevance: In this work, we constructed robust CEO nanoemulsions based on a combination of emulsifiers via the high-pressure homogenization method, which bring new insights into the preparation of nanoemulsions. There is great potential for nanoencapsulation of natural compounds in the field of food preservation. Furthermore, the results may provide valuable data for industrial scale-up application.

Combination of stabiliser and emulsifier for Pink Guava Juice Drink (PGJD) fortified with Vitamin E

In the beverages industry, the stabilizer and emulsifier were used to enhance the quality of Pink Guava Juice Drink (PGJD) in terms of colour, taste, and texture. Thus, the product is favourable and marketable. This study was conducted to find the best emulsifier combination for PGJD. The combination of six different stabilizers such as Guar gum (GG), Carboxyl methyl cellulose (CMC), Arabic gum (AG), Xanthan gum (XG), Propylene glycol alginate (PGA), and Pectin were applied to PGJD formulation. Meanwhile, about three emulsifiers which are Arabic gum (AG), Polysorbate 80 (P80), and Propylene glycol alginate (PGA) were used to emulsify vitamin E in PGJD. The ratio for both stabilizers and emulsifiers varied accordingly. The most stable and suitable combination of stabilizers and emulsifiers was later added to PGJD. The combination of XG and CMC at the concentration of 70:30 with 0.2% (w/v) was the best stabilizer. Meanwhile, P80 was found to be the best emulsifier at a concentration of 0.8% (w/v) and PGJD fortified with 225 mg of vitamin E was chosen as the most acceptable PGJ among panelists. This finding of the present study can be a guideline for beverage manufacturers in selecting the best stabilizers and emulsifiers.

Combination of emulsifier and xylanase in wheat diets of broiler chickens

The present study was conducted to investigate the effect of emulsifier, xylanase, and a combination of both on the digestibility of nutrients and growth performance of broiler chickens. A total of 480 1-day-old male broiler chickens (Ross 308) were randomly assigned to four dietary treatment groups (15 replicate pens with 8 birds each): control (CON), control plus xylanase (XYL), control plus emulsifier (EMU), and control plus xylanase and emulsifier (XYL+EMU). The experiment was conducted for a period of 42 days, and the diets were based mainly on wheat, soybean meal, tallow, and rapeseed oil. The addition of emulsifiers to the diet showed a significant effect on body weight gain (BWG) (P < 0.001) and feed conversion ratio (FCR) of the chickens during the grower period (P < 0.001) and on the overall FCR (P < 0.001). The analysis of the digestibility of fatty acids on day 35 of the study indicated a positive influence of emulsifier addition, with the highest increase recorded for polyunsaturated fatty acids (P < 0.001). No significant differences in gene expression were noted on the 35th day of birds’ life, but an increase in the expression of some proteins encoding membrane transporters was observed (P < 0.05). The combined use of xylanase and emulsifier resulted in more than a threefold increase in the degradation of neutral detergent fiber (P < 0.05). In conclusion, the combined use of emulsifier and xylanase in wheat–soy-based diets for poultry improves apparent prececal digestibility of fatty acids, and crude protein, apparent metabolizable energy corrected to N equilibrium, and total tract neutral detergent fiber degradation, resulting in better BWG and FCR values. However, the use of emulsifier and xylanase combination showed no additive effect on the investigated variables. The results obtained in the current study indicate that supplementation with a combination of emulsifier and xylanase can be an effective feeding strategy to improve poultry production and nutrient utilization. Future studies are warranted to investigate the effect of emulsifier and xylanase combination on amylase secretion, as well as on the digestibility of other nutrients (crude protein).

A Mini-Review on Solid Lipid Nanoparticles and Nanostructured Lipid Carriers: Topical Delivery of Phytochemicals for the Treatment of Acne Vulgaris.

Acne vulgaris (acne) is one of the most common dermatological problems affecting adolescents and young adults. Although acne may not lead to serious medical complications, its psychosocial effects are tremendous and scientifically proven. The first-line treatment for acne is topical medications composed of synthetic compounds, which usually cause skin irritation, dryness and itch. Therefore, naturally occurring constituents from plants (phytochemicals), which are generally regarded as safe, have received much attention as an alternative source of treatment. However, the degradation of phytochemicals under high temperature, light and oxygen, and their poor penetration across the skin barrier limit their application in dermatology. Encapsulation in lipid nanoparticles is one of the strategies commonly used to deliver drugs and phytochemicals because it allows appropriate concentrations of these substances to be delivered to the site of action with minimal side effects. Solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) are promising delivery systems developed from the combination of lipid and emulsifier. They have numerous advantages that include biocompatibility and biodegradability of lipid materials, enhancement of drug solubility and stability, ease of modulation of drug release, ease of scale-up, feasibility of incorporation of both hydrophilic and lipophilic drugs and occlusive moisturization, which make them very attractive carriers for delivery of bioactive compounds for treating skin ailments such as acne. In this review, the concepts of SLNs and NLCs, methods of preparation, characterization, and their application in the encapsulation of anti-acne phytochemicals will be discussed.

The effects of emulsifiers on quality and staling characteristics of gluten‐free bread containing fermented buckwheat, quinoa, and amaranth

In this study, different emulsifiers (diacetyl tartaric acid esters of mono and diglycerides [DATEM], sodium stearol-2-lactylate [SSL], mono and diglyceride [MG], lecithin [LC] and their combination [DATEM+SSL + MG + LC]) were used in gluten-free bread formulation containing 30% fermented dough of buckwheat, quinoa, and amaranth flour. The effects of emulsifiers on the quality and staling characteristics of gluten-free breads were investigated. SSL and the combination of “DATEM + SSL + MG + LC” caused an increase in volume and specific volume and a decrease in hardness values of gluten-free breads compared to the control. In general, gluten-free breads containing the SSL and emulsifier combination had lower bread hardness, slower staling rate, and higher sensory scores. In conclusion, SSL and “DATEM + SSL + MG + LC” combination became the most suitable emulsifier applications for improving both technological and sensory quality of gluten-free breads containing fermented dough of pseudocereals. Practical applications Bread has an important place among gluten-free products, and in this study, the technological, sensory, and staling properties of gluten-free breads containing 30% fermented dough of buckwheat, quinoa, and amaranth were improved with the use of SSL and “DATEM + SSL + MG + LC” emulsifier combination. In addition to nutritional properties, products with improved technological, sensory, and staling properties were offered to the gluten-free food market.

Effects of a Combination of Lysolecithin, Synthetic Emulsifier, and Monoglycerides on Growth Performance, Intestinal Morphology, and Selected Carcass Traits in Broilers Fed Low-Energy Diets.

Simple SummaryLysolecithin is produced from the enzymatic conversion of lecithin, resulting in a smaller molecule better able to improve the process of digestion of fats and oils than its progenitor. In broiler production, lysolecithin can improve performance when added to nutritionally adequate diets, but also when diets are reformulated to provide lower levels of energy and amino acids. Low-energy diets may provide more ‘space’ for growth improvements, but there is a scarcity of data on the effect of lysolecithin when added to low-energy diets containing only intact fat from raw feed ingredients. Moreover, the ability of pure lysolecithin to improve energy digestion and absorption can be further improved by the addition of synthetic emulsifiers and monoglycerides. The present study aims to evaluate the effect of supplementing a combination of lysolecithin, synthetic emulsifier, and monoglycerides on growth performance, intestinal morphology, carcass traits, and meat characteristics in broilers fed commercially relevant low-energy diets without added oil. The results revealed that this combination could effectively improve growth performance, carcass characteristics, and intestinal morphology of broiler chickens.This study aimed to evaluate the effect of supplementing a combination of lysolecithin, synthetic emulsifier, and monoglycerides (LEX) on growth performance, intestinal morphology, and selected carcass traits in broilers fed low-energy diets without added oil. Three hundred one-day-old Arbor Acres (AA) broilers (40.3 ± 3.3 g) were assigned to two dietary treatments with six replicates of 25 birds each and were fed a control low-energy diet without added oil supplemented with 0 and 250 g/t of LEX for 30 days. Growth performance was measured and recorded throughout the study. At slaughter, 60 birds per treatment were used to assess the effect of LEX on the carcass traits. Final average body weight and feed conversion ratio were improved (p < 0.05) in LEX treated birds compared to control. LEX supplementation was linked to higher (p < 0.05) carcass weight and yield and to lower (p < 0.05) abdominal fat and liver weight. Moisture content was higher (p < 0.05) in ground deboned broilers from LEX treatment. Villus height was increased (p < 0.05), and crypt depth reduced (p < 0.05) in the jejunum of birds treated with LEX. This study demonstrates that supplementation of LEX to a low-energy diet without added oil improved performance, carcass weight and yield, reduced abdominal fat deposition, and improved intestinal morphology in broiler chickens.

Quality by design enabled the development of stable and effective oil-in-water emulsions at compounding pharmacy: the case of a sunscreen formulation

It is widely accepted that the use of topical sunscreens has medical importance with potential to prevent skin damage by protecting from solar ultraviolet radiation (UVR) effects. Pharmaceutical emulsions require an optimal qualitative and quantitative combination of emollients, emulsifiers and others compounds such as softening agents and, for sunscreens, a combination of chemical and physical UV filters. Herein, we applied the quality by design (QbD) concept to achieve stable and effective compounded sunscreen emulsions. By using the statistical tool of design of experiments, it was possible to identify the influence of emulsifier type (with low and high Hydrophile-Lipophile Balance) and concentrations of emollient and softening agent on the achievement of formulations with suitable organoleptic and physicochemical features. Compounded emulsions with pleasant macroscopic aspects were obtained. Three formulations with physicochemical properties in targeted ranges were selected, namely pH ∼6.0, conductivity > 0.0 µS/cm2, spreadability factor ∼1–1.5 g/mm2, viscosity ∼12000 mPa.s and sunscreen protection factor ∼30. Freeze-thaw cycle and accelerated stability study under different storage conditions allowed selecting a stable emulsion that ensured photoprotection in biological assays. The QbD approach was essential to select the best, low-cost compounded sunscreen emulsion, with targeted physicochemical parameters.

INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD

The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread. To determine the effectiveness of the use of these emulsifiers, the bread technology with implementation of enzyme modificated (by amylolytic enzymes) flour starch was used. To assess the rheological state of the dough, its viscoplastic properties (shear stress and effective viscosity of the test systems) were analyzed using a rotary viscometer. The dough microstructure was examined by microscopy. Traditional methods to determine physical and chemical indicators of ready-made bread quality were used. The results showed that the emulsifiers implementation changed the behavior of rice dough, and had the positive effect on the qualitative (specific volume and porosity). It has been found that the use of a combination of emulsifiers from low-fat lecithin, sunflower oil, and dried egg white in rice bread technology in combination with enzymatic modification of flour starch significantly improves the rheological properties and structure of gluten-free dough and provides high indicators of specific volume and porosity of ready-made products.

Emulsification of Catalytic Pyrolysis Oil from Nanoporous Zeolite Socony Mobil-5 with Diesel Using a Range of Emulsifiers in an Ultrasonicator

Catalytic pyrolysis oil (CPO) was produced from lignin using the ex-situ mechanism and nanoporous HZSM-5 (SiO₂/Al₂O₃ = 50) as a catalyst. The oil contained phenolics, esters, acids, and benzene derivatives as the major constituents. The emulsification of CPO in diesel was tested with several emulsifier combinations such as Span 80 and Tween 60, Span 80 and Atlox 4916, and Atlox 4916 and Zephrym PD3315 in the HLB range of 5.8-7.3. The HLB value of 5.8 using the combination of Span 80 and Atlox 4916 and the CPO:emulsifier:diesel ratio of 5:2:93 (wt%), provided a stable emulsion for 10 days. The physiochemical properties of that emulsion were comparable to diesel. Hence, emulsions of CPO and diesel can potentially be used as a diesel engine fuel.