Effect Of Oil Droplet Size Research Articles

Flow field analysis and performance evaluation of a mini-hydrocyclone for ultra-low inlet flow rate

It is difficult for hydrocyclone to separate oil-water under the condition of ultra-low inlet flow rate, which commonly exist in the field of energy engineering. Mini-hydrocyclone is an effective technology to solve this problem. The flow field characteristics and oil droplet migration trajectory in the mini-hydrocyclone are the key to guide its efficient work. An innovative mini-hydrocyclone are studied via computational fluid dynamics (CFD) and experiment method. The good separation performance of mini-hydrocyclone for ultra-low inlet flow rate and tiny particle size of oil droplets is verified and analyzed. Furthermore, The distribution of velocity, oil volume fraction and oil migration trajectories in the mini-hydrocyclone are analyzed systematically. The effects of oil droplet size, inlet flow rate and split ratio on the separation performance of mini-hydrocyclone are investigated. The results show that the maximum separation efficiency of the mini-hydrocyclone for 1.0 L/min ultra-low inlet flow rate is 99.98 %, when the split ratio is 30 %, the oil phase volume fraction is 2 %. Moreover, the morphological and distribution of oil core in mini-hydrocyclone are basically consistent between simulation and experiment results, under the conditions of different operating parameters. The minimum error of numerical simulation and experiment results is less than 2.23 %, the accuracy of the numerical simulation method is verified.

Oxidative stability of physiologically functional oil microencapsulated by spray drying

Edible oils with physiological functions, such as fish oil and krill oil, which contain polyunsaturated fatty acids (PUFAs), are highly unstable to heat and oxygen. One of the methods for improving the shelf life of these oils is microencapsulation of the oils through spray drying. This mini-review describes the effects of the surface–oil ratio, oil location within the microcapsules, and oil-droplet diameter on the oxidative stability of functional oils in microcapsules prepared through spray drying. The surface–oil ratio, s, can be expressed through the ratio of the average oil-droplet diameter to the average powder diameter, E, by s = 1 − (1 − 2E)3. Additionally, the effects of oil-droplet size and storage temperature on the stability of the encapsulated oil were examined using squalene as a model functional oil. The activation energy E a of the squalene degradation rate constant of the Avrami equation can be correlated with the average oil-droplet diameter d e. The release behavior of the microencapsulated flavors is also discussed because spray drying is also used for the microencapsulation of flavors. The flavor release rate constant of the Avrami equation is related to the oxygen diffusion coefficient of the wall material.

Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility.

Lutein is a carotenoid found in real eggs that has been reported to have beneficial effects on eye health by reducing the risk of age-related macular degeneration. However, lutein is not often included in plant based (PB) egg analogs. It would, therefore, be advantageous to fortify PB eggs with this health-promoting carotenoid. Moreover, lutein is a natural pigment with a bright red to yellowish color depending on its concentration and environment. It can, therefore, also be used as a plant-based pigment to mimic the desirable appearance of egg yolk. Some of the main challenges to using lutein as a nutraceutical and pigment in PB foods are its poor water-solubility, chemical stability, and bioavailability. In this study, we encapsulated lutein in oil-in-water emulsions, which were then utilized to formulate whole egg analogs. Ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolated from a sustainable plant-based source (duckweed) was used to mimic the thermally irreversible heat-set gelling properties of globular egg proteins, with the aim of obtaining a similar cookability and texture as real eggs. The lutein content (80 mg/100 g) of the egg analogs was designed to be at a level where there should be health benefits. The protein (12.5 wt.%) and oil (10 wt.%) contents of the egg analogs were selected to match those of real egg. The effects of oil droplet size and oil type on the bioaccessibility of the encapsulated lutein were examined using the INFOGEST in vitro digestion model. For the emulsions formulated with long chain triglycerides (LCTs, corn oil), lutein bioaccessibility significantly increased when the initial droplet diameter decreased from around 10 to 0.3 μm, which was attributed to more rapid and complete digestion of the lipid phase for smaller droplets. For medium chain triglycerides (MCTs), however, no impact of droplet size on lutein bioaccessibility was observed. A high lutein bioaccessibility (around 80%) could be obtained for both LCTs and MCTs emulsions containing small oil droplets. Thus, both types of oil can be good carriers for lutein. In summary, we have shown that lutein-fortified PB eggs with good digestibility and bioaccessibility can be created, which may play an important role in ensuring the health of those adopting a more plant-based diet.

Effect of oil droplet size on the gastric digestion of milk protein emulsions using a semi-dynamic gastric model

A small droplet emulsion (SDE) of D4,3 = 0.877 μm and a large droplet emulsion (LDE) of D4,3 = 2.19 μm, containing 3.5 wt% milk protein concentrate and 4.5 wt% sunflower oil, were made. The digestion of the samples was performed using a semi-dynamic model, which simulates the main dynamics of gastric digestion, including gradual acidification, enzyme secretion and gastric emptying. Both SDE and LDE coagulated in 10 min digestion when the pH was ≥5.2. Clots of SDE gradually creamed, but clots of LDE sedimented as shown in light-scattering curves. Confocal images showed a higher inclusion of oil droplets in SDE clots, which later coalesced inside the protein matrix and formed oil pools. Texture analyzer profiles exhibited that clots of LDE were firmer than SDE. The nutrients emptying profile indicated a delay in delivering protein and lipid from SDE digesta while LDE digesta emptied a significantly (P ≤ 0.05) higher amount of protein than SDE at initial gastric emptying points. The absorption of casein micelles to the vast interfacial area of SDE led to the higher association of lipids and proteins, which reduced the clots density and led to the creaming behaviour and late nutrients emptying. The coagulation of casein micelles in LDE formed firm structures that squeezed out soluble proteins and lipids to the serum phase leading to the sedimentation of clots and earlier nutrients emptying. The results shed some light on variations observed in physiological responses in satiety after consuming milk protein emulsions.

Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels.

The effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)–oil composite gels were studied. MP- or Tween 80-stabilized camellia seed oil emulsions with different droplet sizes were prepared and added to MPs to prepare composite gels. The oil droplet size of the Tween 80-stabilized emulsion was significantly smaller (p < 0.05) than that of the MP-stabilized emulsion with the same homogenization speed. However, polymerization of Tween 80-stabilized emulsions during the preparation of the composite gels was found. Composite gels with the MP-stabilized emulsions of a small droplet size showed significantly improved water-holding capacity, texture, and dynamic rheological properties. Interfacial shear rheology studies revealed that the storage modulus (G’) of the MP-stabilized emulsion composite gels was higher than that of the Tween 80-stabilized gels, and the tan δ of the MP-stabilized oil emulsion composite gels was smaller than that of the Tween 80-stabilized gels, indicating that stronger elastic gel structures were formed. These results suggested that the IPF formed in the MP-stabilized emulsion helped stabilize the oil droplets embedded in the protein gel network, and the smaller the droplet size, the more stable the composite gel. This work provides a better understanding of how oil emulsions interact with protein and affect the properties of MP–oil composite gels.

Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil

SummaryThe effect of oil droplet size (ODS) on the oxidative stability (OS) of dried microencapsulated oils has been scarcely studied, and results are contradictory. A few studies have shown increased OS when the ODS was reduced and this was attributed to a decrease in the surface oil content (SOC). Yet, in such studies, only the total oil fraction was evaluated. In the present work, the free (FO) and encapsulated oil (EO) fractions of freeze‐dried microencapsulated sunflower oil were analysed to study the effect of changes in the ODS by using different homogenisation pressure (15 or 70 MPa) in the emulsification step. The OS of both the free and encapsulated fractions increased when the ODS was significantly reduced in two samples with different encapsulation matrix, namely caseinate/lactose and maltodextrin/sucrose/gelatine. A reduction in the SOC would explain the increased stability of the FO, but not that of the EO. An additional protective role of the interfacial film could have been involved. In conclusion, if the encapsulation matrix and the interfacial region are effective as oxygen barriers, a reduction in the ODS of the parent emulsion by an increase in the homogenisation pressure will result in capsules more stable against lipid oxidation.

A Statistical Model for Estimating the Effects of Oil Droplet Size and Oil Fraction in Microcapsules on Oxidation of Oil

Based on a two‐dimensional percolation theory and an autocatalytic rate expression for oil autoxidation, a statistical model is proposed to estimate the effects of the oil droplet size and the volume fraction of oil within the microcapsule on the oxidation of microencapsulated oil, by means of computational simulations. The model can address both the unique oxidation steps for microencapsulated oil: The rapid progress of oxidation at the early stage of storage and the leveling off of the oxidation after prolonged storage. The simulation also demonstrates that the reduction of the oil droplet size retards the oxidation of microencapsulated oil as well as lowering of the oil fraction within the microcapsule. Practical Applications: A statistical model is proposed to simulate oxidation process of microencapsulated oil. The simulation enable us to reasonably design oil microencapsulation.Based on a two‐dimensional percolation theory and an autocatalytic rate expression for oil autoxidation, a statistical model is proposed to estimate the effects of the oil droplet size and the volume fraction of oil within the microcapsule on the oxidation of microencapsulated oil, by means of computational simulations.

Effect of oil droplet size on the oxidative stability of spray-dried flaxseed oil powders

The effect of the size of oil droplets on the oxidative stability of flaxseed oil in spray-dried powders was investigated. Maltodextrin with a dextrose equivalent of 25 was used as a wall material, and sodium caseinate and transglutaminase-polymerized sodium caseinate were used as emulsifiers. The oxidative stability of flaxseed oil encapsulated in the spray-dried powders was evaluated using lipid oxidation and conductometric determination tests at 105°C. The powders containing larger oil droplets exhibited higher surface oil content after spray drying, and higher peroxide value and conductivity after storage at 105°C. Removal of the surface oil from the powders by washing with hexane significantly decreased the conductivity. The results indicated that the surface oil of the spray-dried flaxseed oil powders affected the oxidation stability.

Effect of oil droplet size on activation energy for coalescence of oil droplets in an O/W emulsion.

The activation energy of a reasonable order of magnitude was estimated for the coalescence of oil droplets in an O/W emulsion by formulating the balance of forces acting on a droplet that crosses over the potential barrier to coalesce with another droplet by the DLVO theory and Stokes' law. An emulsion with smaller oil droplets was shown to be more stable.

Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach

Previous research has demonstrated that the manipulation of oil droplet size within oil-in-water emulsions significantly affects sensory characteristics, hedonics and expectations of food intake, independently of energy content. Smaller oil droplets enhanced perceived creaminess, increased Liking and generated greater expectations of satiation and satiety, indicating that creaminess is a satiety-relevant sensory cue within these systems. This paper extends these findings by investigating the effect of oil droplet size (d4,3: 2 and 50 μm) on food intake and appetite. Male participants (n = 34 aged 18–37; BMI of 22.7 ± 1.6 kg/m2; DEBQ restricted eating score of 1.8 ± 0.1.) completed two test days, where they visited the laboratory to consume a fixed-portion breakfast, returning 3 h later for a “drink”, which was the emulsion preload containing either 2 or 50 μm oil droplets. This was followed 20 min later with an ad libitum pasta lunch. Participants consumed significantly less at the ad libitum lunch after the preload containing 2 μm oil droplets than after the 50 μm preload, with an average reduction of 12% (62.4 kcal). Despite the significant differences in intake, no significant differences in sensory characteristics were noted. The findings show that the impact that an emulsion has on satiety can be enhanced without producing significantly perceivable differences in sensory properties. Therefore, by introducing a processing step which results in a smaller droplets, emulsion based liquid food products can be produced that enhance satiety, allowing covert functional redesign. Future work should consider the mechanism responsible for this effect.

Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour

Food reformulation, either to reduce nutrient content or to enhance satiety, can negatively impact upon sensory characteristics and hedonic appeal, whilst altering satiety expectations. Within numerous food systems, perception of certain sensory attributes, known as satiety-relevant sensory cues, have been shown to play a role in food intake behaviour. Emulsions are a common food structure; their very nature encourages reformulation through structural design approaches. Manipulation of emulsion design has been shown to change perceptions of certain sensory attributes and hedonic appeal, but the role of emulsions in food intake behaviour is less clear. With previous research yet to identify emulsion designs which promote attributes that act as satiety-relevant sensory cues within emulsion based foods, this paper investigates the effect of oil droplet size (d4,3: 0.2–50μm) and flavour type (Vanilla, Cream and No flavour) on sensory perception, hedonics and expected food intake behaviour. By identifying these attributes, this approach will allow the use of emulsion design approaches to promote the sensory characteristics that act as satiety-relevant sensory cues and/or are related to hedonic appeal. Male participants (n=24) assessed the emulsions. Oil droplet size resulted in significant differences (P<0.05) in ratings of Vanilla and Cream flavour intensity, Thickness, Smoothness, Creamy Mouthfeel, Creaminess, Liking, Expected Filling and Expected Hunger in 1h’s time. Flavour type resulted in significant differences (P<0.05) in ratings of Vanilla and Cream flavour intensity, Sweetness and Liking. The most substantial finding was that by decreasing oil droplet size, Creaminess perception significantly increased. This significantly increases hedonic appeal, in addition to increasing ratings of Expected Filling and decreased Expected Hunger in 1h’s time, independently of energy content. If this finding is related to actual eating behaviour, a key target attribute will have been identified which can be manipulated through an emulsions droplet size, allowing the design of hedonically appropriate satiating foods.

Antimicrobial Paper with a Coating Containing Emulsified AITC and Lemongrass Oil for Protecting Japanese Pear against &lt;i&gt;Alternaria&lt;/i&gt;

Alternaria sp. causes discoloration and black spot disease in Pyrus pyrifolia (Japanese or Nashi pear). We investigated the antimicrobial properties of an emulsion oil of natural antimicrobial substances, such as allyl isothiocyanate (AITC) and lemongrass oil. The effect of oil-droplet size in the emulsified oil containing AITC and lemongrass oil with modified starch was assessed. Furthermore, the effect of different oil ratios on the antimicrobial properties was also investigated. When the emulsion oil weight ratio of AITC to lemongrass oil was 0.15, Alternaria sp. growth was not observed after 16 days. In paper bags coated with the emulsified oil, the amount of lemongrass oil retained on the paper increased with a decrease in the average oil-droplet size.

Effect of Droplet Size on Autoxidation Rates of Methyl Linoleate and ^|^alpha;-Linolenate in an Oil-in-Water Emulsion

Methyl linoleate and α-linolenate were used as representative n-6 and n-3 polyunsaturated fatty acid esters, respectively, to examine the effect of oil droplet size on autoxidative stability in oil-in-water systems. The emulsions, which were prepared via membrane emulsification and had a mean oil droplet size of approximately 1-30 μm, and had a stable size during the autoxidation of each substrate at 55°C. The autoxidation of methyl linoleate did not depend on oil droplet size during the entire process and that of methyl α-linolenate was independent of oil droplet size during the first half of the autoxidation process. However, the autoxidation rate of methyl α-linolenate proceeded faster in the emulsion with smaller oil droplet size during the last half of the autoxidation process.

Influence of emulsion droplet size on antimicrobial properties

In this study the effect of oil droplet size on antimicrobial activity was investigated. Oil-in-water emulsions were made from oil possessing antimicrobial properties (lemon myrtle oil, LMO), and oil which has no antimicrobial properties (soybean oil). The antimicrobial properties were investigated against 5 bacteria. The emulsions containing millimetre size and micron-size droplets were produced by hand-shaking and blending using a high speed blender and nanoemulsions were produced using a microfluidizer at 60 MPa. It was found that all emulsions made from LMO had the same level of antimicrobial effects against the 5 bacteria whereas all soybean oil emulsions had no antimicrobial effect. From these results, it could be concluded that the antimicrobial property of nanoemulsions result from the active ingredients in the emulsions and not from high surface tensions and cell wall diffusion activity of nano-sized droplets.

Effect of Oil-droplet Size on the Oxidation of Microencapsulated Methyl Linoleate

Effects of oil-droplet size, the weight ratio of oil to wall material and the storage temperature on the oxidation of methyl linoleate microencapsulated with maltodextrin by spray-drying were examined. The oxidation of methyl linoleate was more retarded for the microcapsules prepared from the emulsion having smaller oil droplets. The oxidation was more suppressed for the microcapsules having a lower weight ratio of oil to wall material. The fraction of unoxidized methyl linoleate leveled off after 10- to 15-days storage. The level, Y(infinity), depended on the weight ratio. The dependence of Y(infinity) on the weight ratio was analyzed based on the percolation theory, and the three-dimensional model of the theory was suitable to express the dependence. The effect of the storage temperature on the oxidation of microencapsulated methyl linoleate was also examined, and the activation energy was evaluated. The value of the energy suggested that the oxidation itself was a rate-limiting step for the oxidation of methyl linoleate encapsulated with maltodextrin.

Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants

By conducing organoleptic analysis, the authors investigated the effect of oil droplet size on human preference to the taste of oil-in-water (o/w) emulsions to which several tastants were added. Two singly dispersed o/w emulsions, different in oil droplet sizes, consisting of 10% triacilglycerol purified from tuna, sardine or soybean oil, 0.5% emulsifier and water were prepared by ceramic membrane filtration. Organoleptic analysis showed that the impressions of sweetness, bitterness and umami, which were developed by addition of certain taste substances, were different between o/w emulsions with different oil droplet sizes. The results of two-bottle choice tests, which were carried out using olfactory-blocked mice, showed that o/w emulsions with 1.00-μm droplets, with added sweet or bitter substances, were preferred to emulsion with 5.50-μm droplets. These results suggest that the droplet size of o/w emulsion remarkably influences certain taste impressions created by added taste substances.

Factors affecting the perception of creaminess of oil-in-water emulsions

Rheological properties and particle size distributions of butter fat-in-water emulsions stabilized by sodium caseinate (2–4 wt%) have been investigated in relation to the texture descriptors ‘taste’, ‘thickness’ and ‘creaminess’. The effects of oil droplet size (0.5 and 2 μm), oil volume fraction (5–20 vol%), and the addition of low-methoxy pectin or xanthan on texture perception have been evaluated at various concentrations of the hydrocolloids (0.03–1 wt%). Particular sets of conditions were chosen so that the samples had the same apparent viscosities at high shear-rate (50 s −1). Sensory panel results show that the perception of all three descriptors was significantly influenced by the rheology and the fat content, with higher ratings of all three descriptors scored for samples with higher viscosity and higher volume fraction. Discrimination between 5 and 20 vol% oil samples was stronger in the more viscous samples. Creaminess perception appeared to be more enhanced by a higher viscosity than by a higher volume fraction of oil. Some correlations between the different texture descriptors and the shear-thinning rheology of the samples were detected. Changing the oil droplet size from 0.5 to 2 μm had no significant influence on the perceived perception of taste, thickness and creaminess.

EFFECTS OF OIL DROPLET AND AGAR CONCENTRATION ON GEL STRENGTH AND MICROSTRUCTURE OF O/W EMULSION GEL

ABSTRACTThe effects of oil droplet size and agar concentration on gel strength and microstructure of emulsion gels were investigated by compression test and cryoscanning electron microscope (Cryo‐SEM). At all agar concentrations, the compressive stress values of emulsion gels were lower than those of the oil‐free gels. Compressive stress and energy were significantly affected by oil droplet size and agar concentration, but compressive strain was not. SEM observation revealed that the overall volume of void spaces decreased and strand compactness increased with increasing agar concentration. Gels containing oil droplets had some void spaces between the gel network and the oil droplets. The strands of emulsion gels did not cover the oil globules completely, a phenomenon which was also observed for the gel with high agar concentration.

EFFECT OF DROPLET SIZE ON OXIDATION OF DOCOSAHEXAENOIC ACID IN EMULSION SYSTEM

We investigated the effect of oil droplet size on the oxidation rate of DHA monodispersed emulsion with xanthan. Xanthan-free emulsions creamed rapidly but no creaming was observed in the emulsions containing xanthan over 8 weeks. While the peroxide value (POV) of the xanthan-free emulsion reached 10meq/ kg at 20 days, that of both emulsion systems containing xanthan changed little during the first 20 days. The POV for the emulsion with small droplet was higher than that for the emulsion with large droplet.