Emulsifier Concentration Research Articles

Centrifugal creaming of concentrated oil-in-water emulsions: Experimental investigation and modelling

This study investigates the creaming dynamics of concentrated oil-in-water emulsions. The variation of the concentration of the emulsion over both height and time is tracked using light transmission. Centrifugation forces are applied to accelerate the creaming rate, and so to permit studying relatively stable emulsions within shorter time frames. The packed layer is estimated to be denser when increasing the centrifugation force, and with bigger droplets as they are more likely to deform. The stability against creaming is found to be enhanced in several ways: increasing the dispersed phase fraction, decreasing the droplet diameter, decreasing the density difference between both phases or increasing the viscosity of the continuous phase. Interestingly, variable creaming rates are observed for droplets of different sizes within the same sample. This results in a packed layer with an increasing droplet size along its height. A convection-diffusion equation is employed to model the droplet displacement under centrifugal forces and to determine the dynamic local fractions. The model parameters were identified by fitting to the experimental data. The diffusion coefficient is found to be non-negligible in concentrated emulsions. Moreover, increasing the dispersed phase fraction hinders the velocity of droplets, which is accounted for in the model using a power parameter.

Nanoemulsion of Amber rice bran oil (Oryza sativa L.), characterization and properties

A nanoemulsion of Iraqi Amber rice bran oil (NARBO) was prepared using an ultrasonic method. The nanoemulsions: NE1, NE2, and NE3 were formulated using an emulsifier (Tween 80 and sodium caseinate) in a ratio of 1:1 and at a concentration of (1.5, 2, 2.5%), and were examined to ensure their stability and physicochemical properties. All nanoemulsions carried a negative charge for zeta potential ranging between -31.51 and -18.52, with the highest value recorded in NE1 on day 7. The negative zeta potential increased on day 7 for all prepared nanoemulsions. and concerning droplet size, it ranged (from 89.4 to 144.2 nm), and the smallest size was recorded in NE3. Increasing the emulsifier concentration resulted in decreased droplet sizes. All nanoemulsions had good droplet size distribution, with a Polydispersity Index of less than 0.3. FE-SEM images revealed that the nanoemulsion droplets were spherical, uniformly distributed, and well-coated at all emulsifier concentrations. Viscosity values ranged between (3.5 to 6.2 cP) and increased with the concentration of emulsifier. From the results of the stability test, it can be concluded that NE3 was the most stable during the period studied, as the lipid index (CI) remained zero until the seventh day. The highest value of oil encapsulation efficiency (EE) (97.60%) was recorded in NE3. These results showed that a stable nanoemulsion was successfully prepared from Iraqi amber rice bran oil, which could represent a promising solution for improving the stability and bioavailability of the oil and the active and effective compounds it contains.

Design and process optimisation of double emulsions loaded with casein hydrolysate

Water-in-oil-in-water (W1/O/W2) emulsions show promise for encapsulating hydrophilic active substances. However, the low stability of W1/O/W2 hinders its use for encapsulation purposes, and peptide encapsulation has challenges due to its surface-active properties. This study aimed to determine the appropriate formulation based on turbidity and encapsulation efficiency, as well as the optimal production parameters (ultrasound amplitude and time) for double emulsions containing casein hydrolysate, with a focus on the second homogenisation stage. Double emulsions were produced with three different emulsifiers (polysorbates 20, 60, or 80) at different concentrations (0.25%, 1%, or 1.75%) and dispersed phase ratios (10%, 20%, or 30%) using an ultrasound homogeniser. The results indicated that dispersed phase ratios and emulsifier concentrations had higher impact on emulsion properties than emulsifier types. A stable emulsion with high encapsulation efficiency was achieved with 1% polysorbate 20 and a 30% dispersed phase ratio, using sonication at 54% amplitude for 66 s.

Temperature-sensitive fragrance-releasing polymeric microcapsules

This research aimed to control release of fragrance using thermally-actuated microcapsules so that the release rate shows a considerable change at a certain temperature. Accordingly, four different polymers, namely, two grades of poly(methyl methacrylate) having different molecular weight as well as two poly[(methyl methacrylate)–co-(2-ethylhexyl acrylate)] copolymers, which were synthesized in this work, were designated as capsules’ shell. Number-average molecular weight of the copolymers and one of the two used PMMA grades was in the range of 47 to 56 kDa while that of the other PMMA grade was 344 kDa. Furthermore, Tg of the lower molecular weight grade PMMA and the two copolymers was determined as 119.3, 72.2 and 66.3 °C, respectively, using DSC experiments. Subsequently, R-Limonene as a model fragrance, was encapsulated by either of the polymers using solvent evaporation method. Effect of various parameters, including molecular weight and Tg of the shell polymer and concentration of emulsifier, on morphological characteristics of the microcapsules were investigated. Using two microscopic techniques, it was observed that increment of molecular weight of shell polymer enhances microcapsules’ size, shell thickness and porosity. Moreover, elevation of emulsifier concentration to a certain value of 1.5 wt% was shown to lessen size and porosity of microcapsules. The fragrance release profiles were determined and fitted to several mathematical models, proving that at least one more mechanism, in addition to diffusion, is involved in the release, which was attributed to capillary effects in the shell pores. Moreover, a pronounced increase in release rate upon elevation of temperature from 5 to 15 °C was observed for either of the copolymer shells. The effect was ascribed to remarkable strengthening of segmental mobility of the copolymers due to elevation of temperature and can be regarded as a promising way for the fabrication of smart microcapsules capable of thermal controlling fragrance release.

An investigation toward adhesion characteristics of emulsified asphalt residue–aggregate interface through MD simulation

The bonding ability of emulsified asphalt residue-aggregate interface is crucial for improving the pavement performance of emulsified asphalt mixtures. The aim of the study was to explore the adhesion mechanism and characteristics of emulsified asphalt residue-aggregate interface under the different emulsifier contents using molecular dynamics (MD) simulation. Firstly, the emulsified asphalt residue-aggregate interface model was established, and its validity was validated through the related thermodynamic properties. Secondly, the performance-related parameters were employed to discuss the molecular arrangement features of emulsified asphalt residue components on the aggregate surface, and investigate the interfacial adhesion mechanism. Thirdly, the adhesion strength of emulsified asphalt residue-aggregate interface was calculated and evaluated by the adhesion energy. Lastly, the influence of temperature and moisture on the interfacial adhesion strength was further examined through the molecular orientation theory and the electrostatic interaction theory. The results indicate that the addition of emulsifiers could affect the aggregation behaviors and distribution characteristics of asphalt components as observed from performance-related parameters. When compared to relatively high emulsifier content (4–6 %), the molecular arrangement of emulsified asphalt residue components with relatively low emulsifier content (1–3 %) is more similar to that of the base asphalt and exhibits greater interfacial adhesion strength with aggregates. The polar components and emulsifiers in emulsified asphalt residue with relatively low emulsifier content are minor affected by the increase of temperature, which further proving that interfacial adhesion strength is higher at this condition. Meanwhile, emulsified asphalt residue with relatively low emulsifier content is confirmed to have better moisture damage resistance due to the existence of the certain number of Silica-Water(S-W) and Asphalt-Water(A-W) hydrogen bonds near interface. Moisture exhibits more significant influence on the interfacial adhesion strength between emulsified asphalt residue and aggregates according to the results of the average adhesion energy. It is advisable to apply emulsified asphalt with moderate emulsifier content during the actual production process considering the influence of moisture and temperature on the pavement performance of emulsified asphalt mixtures.

Factors, Mechanisms, and Kinetics of Spontaneous Emulsification for Heavy Oil-in-Water Emulsions.

In challenging reservoirs where thermal recovery falls short, cold or chemical oil recovery methods are crucial. Spontaneous emulsification (SE), triggered by gentle disturbance, significantly enhances oil recovery. In elucidating SE mechanisms and kinetics, SE processes via direct contact between oil and aqueous phases without stirring were conducted. The effects of temperature, emulsifier concentration, pH, NaCl concentration, and the oil-to-water ratio on SE were investigated through droplet size analysis and turbidity measurements. Furthermore, the emulsification mechanism and derived emulsification kinetics based on turbidity data were obtained. The results underscore the feasibility of SE for oil-water systems, reducing viscous and capillary resistances without agitation. The emulsified oil mass increased with the temperature, pH, and aqueous-to-oil phase volume ratio while decreasing with the NaCl concentration. In this study, for GD-2 crude oil, the optimal emulsified oil amount occurred at a betaine surfactant (BetS-2) emulsifier concentration of 0.45%. Microscopic photo analysis indicated narrow particle size distributions and small droplets, which remained stable over time under various experimental conditions. A combined SE mechanism involving ultralow interfacial tension, interfacial turbulence due to Marangoni effects, and "diffusion and stranding" due to in situ emulsifier hydrophilicity, was speculated. Additionally, an analogous second-order kinetic equation for SE was proposed, indicating exceptional correlation with calculated and experimentally measured values. This study offers theoretical insight for enhancing oil recovery in chemical and cold production of heavy oil in oilfields.

Deposition of Water and Emulsion Hollow Droplets on Hydrophilic and Hydrophobic Surfaces

The deposition of spray droplets is a hot topic in the field of plant protection. The air-induction nozzle, which is commonly used in agricultural spray, can produce droplets containing bubbles. However, few studies have addressed the deposition of hollow droplets. In the present study, we used experimental and numerical methods to investigate the deposition of hollow droplets. Three kinds of liquid—water, oil-based emulsion and organosilicon—were used to produce hollow droplets, and the diameter of droplets varied from 3 to 4.5 mm. Both hydrophilic and hydrophobic surfaces were selected as deposition targets. The results show that the deposition of hollow droplets can generate a central jet, which is similar to the Wortington jet. High deposition velocity and the large bubble volume were responsible for the large attainable height of the central jet. On the hydrophilic surface, for water hollow droplets with Weber number (We) ranging from 350 to 391, the central jet began to break up as the bubble fraction of the hollow droplet reached 0.15. Based on the numerical results, it was found that the internal pressure difference between the bottom liquid and the air cavity leads to the formation of the central jet. The bubble volume and impact velocity were both positively correlated with the internal pressure difference. The oil-based emulsion promoted the adherence of the hollow droplet by lubricating the hydrophobic surface. The oil-based emulsion hollow droplets shifted from rebounding to adhering on the hydrophobic surface as the emulsion concentration reached 0.4%.

Development of Novel High and Low Emulsifier Diets Based upon Emulsifier Distribution in the Australian Food Supply for Intervention Studies in Crohn's Disease.

The aims of this study were to develop and evaluate a high/low-emulsifier diet and compare emulsifier content with preclinical studies that have associated Crohn's disease with emulsifiers. Supermarkets were audited with a seven-day high- (HED) and low-emulsifier diet (LED) meal plan developed. The emulsifier content of food was sought from food manufacturers, compared to acceptable daily intake (ADI), and doses were provided in trials. Nutritional composition analysis was completed. Healthy adults ate these diets for seven days in a randomized single-blinded cross-over feeding study to assess palatability, tolerability, satiety, food variety, dietary adherence, blinding and the ease of following the meal plan via visual analogue scale. A database of 1680 foods was created. There was no difference in nutritional content between the HED and LED, except HED had a higher ultra-processed food content (p < 0.001). The HED contained 41 emulsifiers, with 53% of the products able to be quantified for emulsifiers (2.8 g/d), which did not exceed the ADI, was similar to that in observational studies, and was exceeded by doses used in experimental studies. In ten participants, diets were rated similarly in palatability-HED mean 62 (5% CI 37-86) mm vs. LED 68 (54-82) mm-in tolerability-HED 41 (20-61) mm vs. LED 55 (37-73) mm-and in satiety HED 57 (32-81) mm vs. LED 49 (24-73) mm. The combined diets were easy to follow (82 (67-97) mm) with good variety (65 (47-81)) and excellent adherence. Nutritionally well-matched HED and LED were successfully developed, palatable and well tolerated.

The Effect of Hydroxy Silicone Oil Emulsion on the Waterproof Performance of Cement.

The hydrophilic and porous structure of cement-based concrete materials makes it vulnerable to various harmful ions dissolved in water in the environment or during the freeze-thaw cycle, resulting in a significant decline in durability. Therefore, the introduction of hydrophobic hydroxyl silicone oil with good chemical stability and excellent hydrophobic properties during the process of concrete preparation to achieve the hydrophobic modification of its internal holes has very positive significance in terms of improving its durability. In order to disperse the hydrophobic hydroxyl silicone oil evenly in the internal pores of the concrete, synthetic non-ionic polyether-modified silicone oil was used as an emulsifier to make it a water-soluble emulsion. The influences of the composition of the emulsifier on the dispersion, water contact angle, water absorption, porosity, and compressive strength of cement mortar were investigated. The results show that when the emulsion content is 0.5%, the pore volume of the cement mortar decreases by 15%, and the maximum contact angle reaches 128°, which is conducive to improving the anti-erosion and anti-freezing properties of concrete and provides a new solution for the preparation of high-durability concrete. However, the introduction of polyether-modified silicone oil increases the number of large holes in the cement mortar, and leads to an increase in water absorption and a decrease in compressive strength. It is necessary to further optimize the composition of emulsifier in future work.

Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils.

This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from biopolymers contain better mechanical strength but lack in moisture barrier properties. In order to increase the moisture barrier properties of chitosan and gelatin-based films in the current research work, different essential oils, i.e., thyme, cinnamon, basil, ginger, and cumin, at varying concentrations (1.0, 1.5, and 2.0%) were incorporated. Moreover, the concentrations of glycerol (plasticizer) and emulsifier (Tween 20) were kept constant to maintain homogeneity in the research. Antimicrobial films composed of gelatin and chitosan infused with essential oils were evaluated for their physicochemical (emulsion stability, particle size, and viscosity), FT-IR, microstructural (scanning electron microscopy), moisture barrier (water vapor permeability), and antimicrobial properties (E. coli, Salmonella, and S. aureus). Study outcomes elucidated significant variations (p < 0.05) as the concentration of essential oil was increased in the film solutions. An increased concentration of essential oil (2.0%) significantly enhanced the moisture barrier properties (1.12 ± 0.03 g.mm/kPa.h.m2). Nevertheless, the tensile strength decreased (38.60 ± 1.4 to 31.50 ± 1.5 MPa) from 1 to 2%. The increase in essential oil concentration in the emulsion-based films also influenced their physicochemical characteristics, such as droplet size, viscosity, and emulsion stability. At lower concentrations (1.0%), films exhibited a uniform microstructure but lacked moisture barrier properties. Antimicrobial properties against E. coli, Salmonella, and S. aureus showed an increased inhibition effect as the concentration of essential oil was increased. Of the essential oil-based films, ginger- and basil-based films showed greater inhibition effects as compared to the other essential oils. Overall, antimicrobial films containing a 1.5% concentration of ginger and basil oil showed better results as compared to the other treatments for mechanical, moisture barrier, and antimicrobial properties, while films with a 2.0% oil concentration showed better antimicrobial and moisture barrier properties but lacked in mechanical properties. Essential oil-based antimicrobial films have prospective applications in foods, specifically in fresh and processed food items such as seafood, meat, chicken, and sausages.

Effect of Binary Blended Fillers on the Durability Performance of Recycled Cold-Mix Asphalt

Cold-mix asphalt is a greener alternative to pavement construction, processed at 10–40 °C, which is typically lower than other techniques like warm-mix asphalt and hot-mix asphalt. Huge amounts of construction and demolition waste, such as broken bricks, recycled concrete aggregates, reclaimed asphalt pavement, ceramic waste, etc., are generated every year due to the acceleration in infrastructure development. The production of such massive amounts causes landfilling issues, and their disposal is a serious issue nowadays. This study examines the effect of binary blended fillers on the performance of cold asphalt mixes using emulsified binders and 50% reclaimed asphalt pavement materials. Moreover, three types of binary blended fillers (BBFs), cement, fly ash, and Stabil Road, were used at different dosages. Overall, 500 samples were prepared for the mix design, and the optimum emulsion content was determined as 11% and 9% for the CM and 50R mixes, respectively, based on the Marshall stability peak value and volumetric properties such as voids in the mineral aggregates, total voids, and dry density. The moisture susceptibility of the recycled cold-mix asphalt (RCMA) mixture was evaluated using the tensile strength ratio. Cantabro abrasion loss was used to assess the cohesion resistance of the mixtures. The dynamic response of the mixes to the applied load was evaluated using the resilient modulus. The results of the present study reveal that using BBFs in the RCMA improved the inter-particle bonding and strength. Furthermore, BBF incorporation enhanced the performance of the recycled cold-mix asphalt.

Stabilization of o/w emulsion using breadfruit (Artocarpus altilis) starch modified by heat moisture treatment, acetic acid and combination of both

Abstract Exploration to utilize breadfruit (Artocarpus altilis) starch as stabilizer in food emulsion is increasing significantly. Breadfruit starch modification using octenyl succinic anhydride (OSA) has successfully investigated, however some methods are rarely been applied for breadfruit starch. Therefore, this research aimed to examine the ability of breadfruit starch which was modified using heat moisture treatment (HMT), acetic acid, and combination of both to stabilize oil-in-water (o/w) emulsion. The variables investigated were: 1) the addition of 2% of breadfruit starch modified by HMT, acetic acid and combination of both methods, and 2) the percentage of oil (25% and 40%). The stability of o/w emulsion was measured by the creaming index (CI), emulsifying activity (EA), observation of visible boundaries during storage and the size of droplets using light microscope. The results showed that the highest CI value (53.7%) was obtained in an emulsion with 25% oil stabilized by acetic acid modified starch. The higher the oil concentration in emulsion, the smaller the droplets produced. The most stable emulsion was the one prepared by addition of 40% oil and stabilize by 2% modified breadfruit starch using acetic acid. This emulsion has 33.33% CI value, 47.5% EA after 10 days of storage with evenly distributed droplets and almost uniform in size.

Plant Growth Regulator from the Essential Oil of Syzygium aromaticum L. for Inhibition of Secondary Growth of Garlic Cultivated under Tropical Conditions

Garlic cultivation in tropical regions, such as the Brazilian Cerrado, faces the problem of secondary growth in the field induced by climatic conditions, which affects bulb quality and value. Clove essential oil (CEO) contains high levels of eugenol, which has the potential as an eco-friendly plant growth retardant (PGR) capable of reducing or inhibiting the secondary growth of bulbs in garlic cultivation. In this study, field experiments were carried out in two consecutive years (winter 2021 and 2022), spraying garlic plants with different concentrations of emulsion of CEO (0.0, 0.2, and 0.4%) in the differentiation phase; for comparison, the effects of water deficit, a prevalent agricultural technique in the region, were also evaluated. At a dose of 0.4%, the CEO reduced the prevalence of secondary growth and split bulbs without affecting yield. The mode of action of PGR was investigated by analyzing photosynthetic, enzymatic, and metabolomic parameters. The plants reduced amylolytic activity, and the photosynthetic parameters, after 7 days, were restored in both treatments. The analysis of the metabolomic profile of garlic leaves revealed changes in the pathways associated with the biosynthesis of fatty acids, wax, cutin, and suberin in plants treated with CEO, indicating possible damage to the surface coating of the leaf.

Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions.

The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS-GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS-GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.

Fiber reinforcement of calcium silicate hydrate-based contact-hardening composites induced by compression

Calcium silicate hydrate in amorphous nature can be used to prepare water-resistant artificial blocks by direct compression at room temperature. These blocks have light weight and high strength, but their relatively high brittleness limited its utilization as construction materials. The purpose of this study is to improve the toughness of calcium silicate hydrate-based blocks by adding polypropylene fiber and emulsion in the powder before compressing. The effect of fiber and emulsion content on the density, strength and toughness of the hardened composite materials was explored. Microstructure of the fracture surface was evaluated through SEM. Result showed that the flexural strength of the hardened composite material increased significantly with the increase of the fiber content, while its compressive strength showed a downward trend. When the fiber content was 3%, the flexural strength and flexural toughness was 250% and 30.6% higher than those of the plain specimen, respectively. C-S-H powder particles adhering to the surface of the fiber increased the adhesion force between the fiber and C-S-H compact matrix, helping to improve the friction resistance when the fiber was pulled out, and thus the strength was increased. Adding 2% emulsion showed negative effect on the strength of the hardened composite, but could improve its toughness and machinability, acting as a wood-like material.

Interaction between demulsification, curing of waterborne epoxy resin emulsions and cement hydration

Cement-based repair materials modified with waterborne epoxy resin (WER) emulsions has attracted attention owing to their excellent bonding and durability properties. The coalescence of cement and WER emulsion involves complex physical and chemical interactions, especially the effect of cement hydration on the curing of WER emulsion, which needs further study. Herein, the influence of the cement hydration environment on the demulsification and curing of WER emulsion was studied by using cement pastes’ centrifugal liquid. Then, the influence of waterborne epoxy emulsion on cement hydration and microstructure was analyzed. In addition, silica sol is used to compensate for the delayed effect of WER emulsion on the cement hydration. The results show that the high ion concentration environment in the centrifugal liquid of cement pastes reduces the stability of WER emulsion, the reduction of repulsion between colloidal particles could accelerate the demulsification and fusion of emulsion. Therefore, the curing process of WER emulsion was accelerated. The adsorption and complexation of WER emulsions to calcium ions promote cement hydration. When the content of the WER emulsions exceeds 5 %, the polymer film exhibits a more apparent wrapping effect on the cement particles, delaying the cement hydration. The volcanic activity of silica sol can effectively compensate for the delaying effect of WER emulsion on cement hydration. The combination of WER emulsion and silica sol–modified cement forms a uniform interpenetrating network composite structure, considerably improving the properties of cement-based materials.

Lagrangian statistics of concentrated emulsions

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.

Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

The sensory quality of seaweed, whether as a whole biomass or as a protein ingredient, plays a crucial role in its successful commercialization. This study explored the effect of different Ulva species, biomass washing, and pH-shift-based protein extraction on the sensory quality of emulsions with 0, 5, and 10 % oil. A trained panel assessed the sensory profile, complemented by analyses of volatile compounds, total ash, and amino acids. Saltiness emerged as the primary distinction between emulsions with unwashed U. linza and U. fenestrata, due to higher ash in the former. Washing U. fenestrata retained sensory qualities despite reduced ash and increased content of the lipid oxidation-marker pentanal. Protein extraction up-concentrated total amino acids 2.9-fold, and yielded emulsions with reduced particle sensation and grassy flavor, while bitterness, sourness, dark color, pentanal, hexanal, and 2-ethylfuran increased. Increased oil content of emulsions lowered their grassy odor which correlated with reduced hexanal content. Overall, these findings can contribute to the development of food products containing seaweed or protein ingredients thereof that match consumer preferences.

Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity

In this study, four different types of essential oil monomer and tannic acid were used to prepare different kinds of essential oil-tannin particles. As well as encapsulating the chemically labile essential oils, these particles could also be used as Pickering emulsifiers to prepare oil-in-water emulsions. These emulsions were co-stabilized using the essential oil-tannin particles in combination with chitosan. The resulting Pickering emulsions were shown to have good storage stability, viscoelastic properties, antioxidant activity, and antibacterial activity. The emulsions co-stabilized by cinnamaldehyde-tannin and chitosan had the smallest particle size and largest shear viscosity, shear modulus, and physical stability. An in vitro digestion study showed that the cinnamaldehyde encapsulated within these emulsions also had a relatively high bioaccessibility. Considerable differences were observed in the stabilities of emulsions prepared with different oil phase volume fractions. The more concentrated emulsions did not exhibit phase separation after 30 days storage, which was attributed to the fact that the close packing of the oil droplets prevented their movement. This study shows that essential oil-polyphenol particles can be used as multifunctional ingredients, such as antioxidants, antimicrobial agents, and emulsifiers.

Development of an emulsion composition with fennel and caraway essential oils for use in the combined therapy of ulcerative colitis

The aim of the study is to develop the composition of an emulsion containing essential oils of Fennel and Caraway seeds for use in the symptomatic complex therapy of ulcerative colitis with the aim of eliminating functional intestinal disorders. Materials and methods. The objects of the study were samples of emulsions containing active pharmaceutical ingredients (essential oils of Fennel and Caraway), purified water, oils (refined sunflower oil, refined olive oil, refined sesame oil), emulsifiers (polyethylene glycol 40 hydrogenated castor oil, polysorbate 80, polyethylene glycol 100 stearate, acacia gum, guar gum, xanthan gum, soya lecithin), viscosity regulator - apple pectin and flavouring agents (food additives with cherry and tarragon flavour). Organoleptic properties, stability, rheological parameters, pH, particle size determination by microscopy, and a taste test were carried out with model emulsion samples. Research to establish the optimal technological parameters was carried out in parallel. Results. The main parameters of the technological process have been established, which allow to obtain an emulsion with evenly distributed particles: 15 minutes at maximum speed. The concentration of emulsifiers at which the emulsions are stable was selected. It was found that the samples containing polyethylene glycol 100 stearate, gums, and soy lecithin have satisfactory organoleptic properties. The sample with soy lecithin emulsifier differs from the others in its ability to form microemulsions, but it has low viscosity. To improve the rheological properties, apple pectin was added to the emulsion. The taste test showed that among vegetable oils, refined sesame oil has a more neutral taste, and the flavouring additive "Tarkhun" balances the taste better. The release of active pharmaceutical ingredients (APIs) from the emulsion base was confirmed by thin-layer chromatography. Conclusions. A microemulsion with essential oils based on refined sesame oil, soy lecithin, with the addition of viscosity and flavour correctors was developed. The obtained emulsion has satisfactory organoleptic properties and conforms to the requirements for emulsion quality indicators