Oil Emulsion Research Articles

Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate-High-Methoxyl Pectin Complex.

In this study, the whey protein isolate-high-methoxyl pectin (WPI-HMP) complex prepared by electrostatic interaction was utilized as an emulsifier in the preparation of docosahexaenoic acid (DHA) algal oils in order to improve their physicochemical properties and oxidation stability. The results showed that the emulsions stabilized using the WPI-HMP complex across varying oil-phase volume fractions (30-70%) exhibited consistent particle size and enhanced stability compared to emulsions stabilized solely using WPI or HMP at different ionic concentrations and heating temperatures. Furthermore, DHA algal oil emulsions stabilized using the WPI-HMP complex also showed superior storage stability, as they exhibited no discernible emulsification or oil droplet overflow and the particle size variation remained relatively minor throughout the storage at 25 °C for 30 days. The accelerated oxidation of the emulsions was assessed by measuring the rate of DHA loss, lipid hydroperoxide levels, and malondialdehyde levels. Emulsions stabilized using the WPI-HMP complex exhibited a lower rate of DHA loss and reduced levels of lipid hydroperoxides and malondialdehyde. This indicated that WPI-HMP-stabilized Pickering emulsions exhibit a greater rate of DHA retention. The excellent stability of these emulsions could prove valuable in food processing for DHA nutritional enhancement.

Study on the synergistic action of β-cyclodextrin and sodium caseinate to stabilize the seal oil pickering emulsion

In order to explore the synergistic action of β-cyclodextrin (β-CD) and sodium caseinate (SC) to stabilize the seal oil Pickering emulsion. Seal oil emulsions were prepared by β-CD (β-CD-E), SC (SC-E) and hybrid particles (β-CD@SC-E). Appearance and microscopic morphological analysis, particle size, ζ-potential and viscosity were used to characterize the emulsions. Droplets in emulsion stabilized by the hybrid particles were evenly, with smallest particle size (16.31 μm), largest absolute ζ-potential (27.85 mV) and higher apparent viscosity. Then, stability of the emulsions was evaluated by storage stability, centrifugation stability, pasteurization stability and salt stability. The results showed the appearance, microscopic morphology, particle size, creaming index (CI) of β-CD@SC-E were the least affected after storage, centrifugation, pasteurization and different salt concentration treatment. The interaction analysis indicated that blue shift happened in the maximum absorption wavelength, amide I of β-CD@SC. The α-helixes in β-CD@SC transformed to the β-fold and significant changes occurred in the crystal form and microstructure of β-CD@SC. All these results indicated that self-assembly occurred during the binding of β-CD and SC, which changed their original structures and enhanced their emulsification performance. Besides, hydrogen bonding and hydrophobic interaction played the vital roles during the self-assembly.

Density and stability of oil-in-water emulsions

The stability of oil-in-water emulsions is determined by the physicochemical properties of oil, as well as the composition of emulsified water. The present work aims to study the effect of concentration and temperature on the density and stability of oil-in-water emulsions. Classical oil emulsions of the first type were prepared with aqueous CaCl2 solution and oil from the Yarakta field. The ratios of the hydrocarbon component to the aqueous phase were as follows, vol %: 5:92, 10:87, 15:82, 20:77, 25:72, 30:67, and 35:62 with the addition of emulsifier. The density of emulsions was studied using the pycnometer method, with a measurement error of up to ±0.01 kg/m3. The method consists in accurately determining the mass of the test solution and distilled water, which occupy a known volume (50 cm3) in the pycnometer, and using a high-precision analytical scale. The obtained regression equations provide a means to calculate the densities of oil-in-water emulsions within the studied temperature (20–60 °С) and oil concentration (5–35 vol %) ranges. The derived empirical equations can be used in practice. It is shown that with increasing oil concentration and temperature, the density of emulsions decreases. The stabilizing ability of oil-in-water emulsions was evaluated in terms of luminous transmittance: the luminous transmittance value served as a stability criterion of emulsions in water. It was experimentally confirmed that the stabilizing ability of emulsions decreases with increasing temperature. The obtained results can be used in the study of regularities defining the direction and extent of chemical transformations and stabilization of oil-in-water emulsions, as well as in the solution of practical issues related to their destruction.

Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin

Herein, three types of ovalbumin (OA)-polysaccharide conjugates were prepared with three polysaccharides (XG: xanthan gum; GG: guar gum; KGM: konjac glucomannan) for the fish oil emulsion stabilization. The glycation did not change the spectra bands and secondary structure percentages of OA, whereas it decreased the molecular surface hydrophobicity of OA. The initial emulsion droplet sizes were dependent on the polysaccharide types, OA preparation concentrations, polysaccharide: OA mass ratios, and glycation pH. The emulsion stability was mainly dependent on the polysaccharide types, polysaccharide: OA mass ratios, and glycation pH. However, it was minorly dependent on the OA preparation concentrations. The emulsions stabilized by conjugates with high polysaccharide: OA mass ratios (e.g., ≥3:5 for OA-GG) or appropriate glycation pH (e.g., 5.0–6.1 for OA-XG) showed no obvious creaming during the room temperature storage. This work provided basic knowledge on the structural modification and functional application of a protein.

Influence of inorganic solid particles on the stability of water-in-crude oil emulsions: Evaluating the role of surface charge

This study examines the effect of inorganic solid particles on the stability of water-in-oil (W/O) emulsions formed during the transportation, refining, and storage of crude oil. The surface properties of inorganic particles, such as kaolinite and calcite, can influence the interface between crude oil and water, affecting the stability of the emulsion. The study evaluates the quantitative effect of these particles on emulsion stability and investigates how surface properties affect the emulsions. Emulsions were prepared using crude oil and synthetic brine, with calcite and kaolinite added as inorganic solid particles. Adding inorganic solids increased the volume of released water and altered the emulsion stability, with high concentrations decreasing the formation of stable emulsions. The dissolution of inorganic solids increased the pH of the solution and promoted demulsification due to the high surface potential of crude oil. The solid particles enhanced the formation of oil-in-water-in-oil (O/W/O) emulsions, generating unstable emulsions. The study also found that increasing temperature and adding inorganic solids decreased the emulsion height over time, which was predicted by the emulsion layer growth model. The coagulation rate constant was a tuning parameter, with a higher value implying higher internal repulsion and stronger coagulation between water droplets, facilitating emulsion instability. It has been observed that elevating the storage temperature and introducing kaolinite accelerates the coagulation rate constant, whereas the addition of calcite decreases this value, ultimately contributing to the stabilisation of the emulsions.

A Semi-Supervised Model for Fine-Grained Identification of Oil Emulsions on the Sea Surface Using Hyperspectral Imaging

A Semi-Supervised Model for Fine-Grained Identification of Oil Emulsions on the Sea Surface Using Hyperspectral Imaging

Food additives associated with gut dysbiosis in processed and ultra-processed products commercialized in the Uruguayan market

Recent empirical evidence suggests that gut dysbiosis is one of the negative health outcomes potentially associated with chronic consumption of some food additives. In this context, the present study aimed at analyzing the disclosure of food additives associated with gut dysbiosis in the labels of products commercialized in the Uruguayan market. A cross-sectional survey of packaged products commercialized in nine supermarkets was conducted between August and September 2021. All packaged processed and ultra-processed products available in each data collection site were surveyed using a cellphone app. The information available on the labels was manually extracted and the disclosure of food additives was analyzed using a computer assisted approach. Results showed that 38.1% of the products disclosed at least one food additive associated with gut dysbiosis. Disclosure was most frequent in ice-cream and popsicles, beverages, meat products and analogues, desserts, and fats, oils and fat and oil emulsions. Potassium sorbate was the individual additive associated with gut dysbiosis most frequently disclosed on the labels, followed by mono- and di-glycerides of fatty acid, sucralose, carboxymethylcellulose, acesulphame potassium, carrageenan, and sodium benzoate. These food additives frequently co-occurred and network analysis enabled the identification of patterns of co-occurrence. Taken together, results from the present work suggest the need to conduct additional research to assess the intake of food additives associated with gut dysbiosis at the population level, as well as to evaluate potential synergistic effects of food additives.

Double protection of probiotics in alginate hydrogel through emulsification incorporated with freeze drying and coaxial wet-electrospraying: Survivability and targeted delivery

Two probiotic strains were co-encapsulated in water in oil emulsion by two methods: (1) coaxial wet electrospraying and (2) freeze-drying methods. Optimization of the wet electrospray technique for maximum yield, minimum sphericity factor, and size resulted in an alginate concentration of 2.99% w/v, flow rates ratio of alginate to the emulsion of 4.81, and applied voltage of 10 kV. The cell viability of Lactobacillus plantarum PTCC 1896 was the same after both encapsulation techniques, while the freeze-drying method was more impressive (97.25%) than the coaxial electrospraying (86.46%) in maintaining the viability of Bifidobacterium animalis subsp. Lactis. Exposing electrospray-encapsulated probiotics to simulated gastrointestinal conditions for 4 h resulted in only a one logarithmic cycle decrease in the viability of both bacteria. The number of live cells remained at more than 108 CFU g−1. In contrast, the viability of freeze-dried probiotics was reduced to about 107 CFU g−1. The freeze-dried B. lactis was the most sensitive probiotic to simulated gastric conditions. Monitoring the viability of bacteria during storage at −18 °C for both wet electrospraying and freeze-drying methods showed that the number of living microorganisms was more than 6 Log CFU g−1 after 5 and 4 months, respectively.

Study of the liquid resistance effect of water-in-oil emulsions in porous media

During heavy oil recovery in the Bohai Oilfield, substantial emulsification of oil and water occurred, primarily forming water-in-oil (W/O) emulsions. This phenomenon could alter fluid dynamics within the subsurface porous media, potentially impacting well production performance. To elucidate the properties of water-in-oil emulsions and their associated liquid resistance effects, this study conducted a series of rheological tests, microscopic examinations, and injection experiments. The results show that the droplet size and distribution of water-in-oil emulsions were primarily influenced by shear rate and water content, which in turn modified emulsion viscosity. The stability of water-in-oil emulsions was reduced when they flowed through porous media. The increase in emulsion viscosity and the liquid resistance effect collectively enhanced the seepage resistance of water-in-oil emulsions flowing through porous media. Notably, when the emulsion droplet size exceeded the pore throat size, over 90% of the total seepage resistance was attributable to the liquid resistance effect. Conversely, when the majority of the emulsion droplets were smaller than the pore throat, the viscosity accounted for more than 60% of the seepage resistance. Water-in-oil emulsions flowed through cores with permeabilities ranging from 50 to 100 mD, exhibiting threshold pressure gradients between 35 and 43 MPa/m. At a core permeability of 300 mD, the threshold pressure gradient was significantly reduced to 1 MPa/m. The presence of a water-in-oil emulsion in the reservoir could result in a production pressure differential falling below the threshold pressure, thereby reducing reservoir productivity.

The radiative properties in the near-infrared band of crude oil emulsion dispersed in the seawater

The complex refractive index and radiative properties of crude oils are essential parameters for remote sensing, which is paramount for accurately and quantitatively detecting marine oil spills. In this study, the complex refractive index in the near-infrared band of crude oil from Daqing Oilfield is measured by the combined transmission - KK transformation method, and the absorption spectral features are analyzed. A modified-Mie method is employed to calculate the radiative properties of crude oil droplets immersed in an absorbing medium, and the impact of medium absorption is examined. Furthermore, the spectral absorption/scattering coefficient and scattering phase function of the oil-in-water (OW) emulsion dispersed in seawater are calculated, and the corresponding correlations between the radiative properties and chemical compositions of the crude oil are analyzed. The research reveals that the differences in the components of crude oil and seawater result in variations in the absorption peaks/troughs in their absorption spectra curve, which subsequently cause a gradual increase/decrease in absorption and scattering coefficients as the volume fraction of emulsion increases. The quantitative correlations of the absorption/scattering coefficient with the volume fraction of OW emulsion are presented, which are significant for improving the quantification monitoring of emulsified oil spills and identifying different types of pollutants.

The double-layer emulsions loaded with bitter melon (Momordica charantia L.) seed oil protect against dextran sulfate sodium-induced ulcerative colitis in mice

In this study, a whey protein isolate (WPI)-chitooligosaccharide (COS) stabilized bitter melon (Momordica charantia L.) seed oil emulsions (WC-BSOE) were prepared using the electrostatic layer-by-layer self-assembly technique, and their modulating effects on ulcerative colitis (UC) were investigated in dextran sulfate sodium (DSS)-induced UC mice model. The stability and releasing ability of WC-BSOE under simulated gastrointestinal digestion condition and their acute toxicity were also investigated. The results showed that WC-BSOE was stable to droplet aggregation in the simulated gastric and intestinal fluids and exhibited sustained release profile during gastrointestinal transit, evidenced by the measurement of particle size, polydispersity index, zeta-potential and released free fatty acids contents. Moreover, WC-BSOE had no toxic effects on BALB/c mice within the dose range of 40,000 mg/kg body weight (BW), and treatment with WC-BSOE at a dosage of 15 mg/kg BW effectively relieved DSS-induced UC symptoms in mice. Furthermore, WC-BSOE could improve the IL-4 and IgA contents in serum, as well as up-regulate the occludin and ZO-1 expressions and down-regulate MPO, MDA and ROS levels in colon tissues of colitis mice, and it also elevated the diversity and relative abundances of Firmicutes, Bacteroides, and Lactobacillus in the intestinal microbiota. These findings indicated that WC-BSOE exerted protective effects in UC through decreasing proinflammatory cytokines, increasing tight junction proteins, suppressing oxidative stress, and regulating intestinal microbiota. Collectively, this study suggested WC-BSOE might be developed as a promising dietary supplement for UC protection.

Emulsion properties and plugging performances of active crude oil enhanced by amphiphilic Janus nanosheets

Inadequate strength and stability of active crude oil emulsions stabilized by conventional surfactants always lead to a limited plugging rate of plugging agents. Thus, to address this issue, the synthesis of amphiphilic Janus nanosheets was effectively carried out for enhancing the system performances and subsequently characterized. Based on the outcomes of orthogonal tests, an assessment was conducted on the nanosheet and surfactant formulations to optimize the enhancement of emulsion properties. The experimental demonstration of the complex system has revealed its remarkable emulsifying capability, ability to decrease interfacial tension and improve rheological behavior at high temperature (80 °C) and high salinity (35,000 ppm) conditions. Involving probable mechanism of the system performance enhancement is elucidated by considering the synergistic effect between surfactants and nanosheets. Furthermore, variables including water-to-oil ratio, salinity, temperature and stirring intensity during operation, which affect the properties of prepared emulsions, were investigated in detail. The efficacy and stability of the complex system in obstructing medium and high permeability cores were demonstrated. Notably, the core with a high permeability of 913.58 mD exhibited a plugging rate of 98.55%. This study establishes the foundations of medium and high permeability reservoirs plugging with novel active crude oil plugging agents in severe environments.

PREMATURE EMULSIFICATION OF SILICONE OIL AFTER RETINAL DETACHMENT REPAIR IN THE SETTING OF HIGH-INTENSITY EXERCISE.

To describe a rare case of silicone oil emulsification that occurred only three months postoperatively. We discuss the implications for postoperative counseling. Retrospective chart review of a single patient. Thirty-nine-year-old woman who presented with a right eye macula-on retinal detachment that was repaired with scleral buckle, vitrectomy, and silicone oil tamponade. Her course was complicated by extensive silicone oil emulsification within 3 months postoperatively, most likely because of shear forces induced by her daily CrossFit exercise regimen. Typical postoperative precautions after a retinal detachment repair include no heavy lifting or strenuous activity for one week. These restrictions may need to be more stringent and long-term for patients with silicone oil to prevent early emulsification.

Quantitative signs on ultrasound biomicroscopy images associated with the status of silicone oil emulsification within the eye.

Silicone oil (SO) is a commonly used intraocular tamponade in the treatment of rhegmatogenous retinal detachment (RRD). SO emulsification is a common complication after SO injection. This study aimed to investigate correlations between SO emulsification signs on ultrasound biomicroscopy (UBM) and the real number/size of SO droplets. An observational, cross-sectional study. Thirty-five RRD patients (19 males; 35 eyes) who underwent pars plana vitrectomy and SO injection were enrolled in the study. SO emulsification signs on UBM (endothelial deposits, floating droplets, ghost images, hyperoleon, anterior chamber angle impregnation, anterior iris surface impregnation, posterior iris surface impregnation and ciliary body impregnation) were acquired and quantified two days before SO removal, while real number/size of the SO droplets with a diameter in 0.4-20 μm in the first 2 mL washout fluid collected intraoperatively during SO removal were assessed by Coulter counter. Then the correlations between these values were explored. The grade of tissue impregnation and hyperoleon area in the anterior chamber demonstrated significant correlations with the number of large (5-20 μm) SO droplets (r = 0.336; P = 0.048 and r = 0.350; P = 0.039, respectively); however, no significant correlations were observed with the total number of droplets (0.4-20 μm)or the number of small (0.4-5 μm) droplets (both P ＞ 0.05). The UBM quantitative grade of tissue impregnation and hyperoleon area in the anterior chamber could provide a noninvasive overview of the actual degree of SO emulsification before SO removal surgery.

Modification of PVDF membranes using polyvinyl alcohol-crosslinked functionalized nano-silica sheets: High flux and antifouling properties for efficient oil-water separation

BackgroundsOily wastewater is the leading cause of water and environmental pollution, but conventional treatments suffer from complexity and low efficiency, and explicitly deal with oil-in-water emulsions. Polyvinylidene fluoride (PVDF) membranes have shown immense potential for separation applications; however, these membranes rapidly foul during the separation of oily wastewater. MethodsA simple method is introduced to improve the hydrophilicity of PVDF membranes by decorating their surfaces with acrylic acid-modified nano-silica (NS) nanoparticles, whose surface stability is achieved by crosslinking them with polyvinyl alcohol (PVA). Three distinct oils were employed in this study for oil–water emulsion analysis: vegetable oil, diesel oil, and petroleum ether oil. The antifouling abilities and characterization were elucidated using advanced analytical techniques. Significant findingsThe membrane surface became hydrophilic, and the water contact angle reduced from 64 ± 1.45o to 24.3 ± 1.75o. The NS-PVA-PVDF membrane exhibited the oleophobic behavior underwater, with an underwater oil contact angle of 147.6 ± 2.65o. Under optimized conditions, the NS-PVA-PVDF membranes have shown excellent rejection efficiency for different oil-in-water emulsions, including vegetable oil (99.01± 0.64 %), diesel oil (94.61± 0.26 %), and petroleum ether oil-in-water (84.53 ± 0.85 %) emulsions. For a membrane with a 1:3 ratio of PVA to NS particles, organic foulants like humic acid and dye elucidated better performance with 94.79 ± 1.11 and 92.79 ± 1.41 % removal, respectively, along with the flux recovery ratio of 0.96 and 0.92 for humic acid and dye filtration with irreversible fouling of 0.03 and 0.08, respectively. However, the long-term analysis of the optimum membranes showed an overall stable rejection efficiency of >95 % compared with the pristine membrane. The specific rejection efficiency varied for oil emulsion (44.67–50.14 %), humic acid (59.55–67.75 %), and for dye filtration (61.52–73.5 %). These results verify the potential of the modified NS-PVA-PVDF membrane for oil–water separation for practical applications.

Preserving Postharvest Quality of Medjool Date Palm Fruits by Edible Oil Emulsions Application

Edible oils work to protect the fruit in more than one way. They act as a barrier or insulating layer that prevents moisture loss from the fruits, prevents the development of microbes on the surface, prevents chemical changes in the fruits, and prevents the deterioration of the fruits. These functions work to improve the quality of the fruits and increase the shelf life of the fruits. Medjool date palm fruits experience post-harvest difficulties such as weight loss, reduced taste, microbial contamination, and general quality degradation during storage, particularly at room temperature. Essential oils with antibacterial, antifungal, and antioxidant qualities, such as jasmine oil, black cumin oil, and jojoba oil, have demonstrated significant promise for improving fruit storability and quality. The purpose of this study is to investigate the effects of treatment with edible coating with jasmine oil, black cumin oil, and jojoba oil of Medjool date palm fruits under room storage conditions to lengthen shelf life, preserve quality, and reduce refrigeration during the seasons of 2021 and 2022. The study treatments were jasmine oil 1.5%, black cumin oil 1.5%, jojoba oil 7%, and untreated fruits as a control. Data showed that treatment with edible coating with jojoba oil reduced Medjool date palm fruit decay percentages and weight loss, delayed skin separation, and improved chemical fruit properties such as total sugar and total soluble solids (TSS%), followed by black cumin oil and then jasmine oil. The results showed that using jasmine oil, black cumin oil, or jojoba oil as a layer of essential oils provides a realistic option to enhance storability, extend shelf life, maintain quality, and reduce refrigeration in Medjool date palm fruits.

Determination of the influence of hemp oil-based emulsion systems composition on the oxidation products content during storage

The object of the study is the content of antioxidants and the induction period of accelerated oxidation under simulated conditions of the lipid component of the emulsion system. The way to solve the problem of developing compositions of oxidation-stable emulsion systems based on nutritionally valuable oils, in particular hemp oil, by adding natural physiologically active antioxidants is considered. The research is relevant in the context of finding effective storage methods and extending the shelf life of products using hemp oil. The feature of the work lies in determining the influence of the composition of emulsion systems based on hemp oil on chemical oxidation during storage. The content of stabilizers in the hemp oil emulsion system (lecithin – 0.8...1.0 %; xanthan gum – 0.0...0.1 %) is proposed, which is effective in the inhibition of oxidative spoilage. The content range of β-carotene (0.012 %) in model emulsion systems is outlined, the addition of which increases the induction period of accelerated lipid oxidation by 1.58...2.08 times. The peroxide value of the lipid component of the emulsion system during storage at different temperature conditions (0...15 °C) and during different storage periods (15...60 days) was studied. The results of the study confirm the significant influence of the composition of emulsion systems on the chemical oxidation of the lipid component, which is important for ensuring the quality and stability of food, pharmaceutical and cosmetic products. An applied aspect of the obtained scientific result is the possibility of modeling the composition of emulsion systems based on valuable hemp oil depending on the ratio of polyfunctional antioxidants of the oil component

Elucidating the Influence of Coating Materials in the Microencapsulation Process of Hempseed Oil Via Spray Drying: A Comprehensive Analysis of Physicochemical Attributes, Oxidation Stability, and Thermal Properties

In this study, it was aimed to investigate the effect of different coating materials on the microencapsulation of hempseed oil by spray drying. For this purpose, hempseed oil emulsions were prepared with skimmed milk powder (SMP), maltodextrin (MD), and whey protein concentrate (WPC). The properties of these emulsions including rheological, zeta potential, and physicochemical properties were analyzed. Then, hempseed oil microcapsules were produced using spray drying. The effect of the different coating materials on spray-dried hempseed oil capsules was evaluated in terms of microencapsulation yield, surface oil, microencapsulation efficiency, oxidation stability, and physicochemical properties. The combinations of SMP (50.58%) or WPC (56.21%) with MD significantly enhanced the microencapsulation yield. The highest microencapsulation efficiency (92.16%) was obtained in the microcapsule with SMP: MD. This microcapsule with SMP: MD also showed higher oxidative stability compared to other microcapsules. Besides, this combination (SMP: MD) effectively protected the hempseed oil against oxidation during the Schaal oven test. Additionally, spray-dried hempseed oil microcapsules were characterized using FT-IR, TGA, and SEM. It was determined that using MD as a coating material improved the thermal stability of the microcapsules. As a result, it was concluded that the SMP: MD as a coating material was suitable for the microencapsulation of hempseed oil.

Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics

Whereas starch-lipid complex emulsifiers are anticipated to possess both an outstanding amphiphilicity and slowly-digesting characteristics, yet a more sustainable and cost-effective approach remains to be explored. Herein, we systematically prepared starch-lauric acid complexes (SLACs) through a solid encapsulation method under varying reaction temperatures (50–90 °C) and times (0.25–60 h). Complexing index analysis, differential scanning calorimetry, and X-ray diffraction analysis revealed an enhanced degree of complexation in SLACs with prolonged reaction time, evidenced by the inward migration of free lauric acid, as further confirmed by confocal laser scanning microscopy. In vitro digestibility, contact angle, and interfacial tension measurements demonstrated that SLACs exhibited high levels of slowly digestible starch, a low digestion rate, and excellent amphiphilicity, which was particularly notable in SLACs produced at 80 °C for 6 h. Emulsions stabilized by SLACs showed a smaller droplet size, a higher oil loading rate, an increased yield stress, and an improved storage stability compared to V-type starch. Oxidation experiments indicated that SLACs enhanced the oxidative stability of flaxseed oil, with elevated initial oxidation temperatures and reduced levels of oxidative products. In a simulated gastrointestinal digestion model, SLACs-stabilized structured emulsions exhibited sustained release and lower final contents of fatty acids, suggesting superior resistance to bile acids and digestive enzymes compared to PG2000, a chemically modified food starch (i.e. OSA-starch) refined from waxy maize. Our findings provide an effective strategy for enhancing lipid antioxidation and regulating intestinal digestion.

Application of 3D fluorescence spectroscopy and a convolutional neural network for oil emulsion species identification

Increased pollution from oil emulsions may cause serious ecological damage. The development of a fast and effective emulsified oil species identification method plays a crucial role in dealing with oil spills on the sea surface. Because of this, this paper proposes an emulsified oil species category identification method based on 3D fluorescence spectroscopy and CNN. First, the 3D fluorescence spectra of emulsified oil were measured by an FLS1000 steady-state fluorescence spectrometer, and their fluorescence characteristics were analyzed in depth. Second, the 3D fluorescence spectral data of emulsified oil was extended using a conditional variational autoencoder (CVAE), and the spectral features were extracted using a pre-trained ResNet50. Finally, the spectral features extracted by ResNet50 were used as inputs to the hunter-prey optimized support vector machine (HPO-SVM), and the results show that the recognition accuracy of this method is 97 %, which is better than other classification models.