Foaming Ability Research Articles

A review on recent advances in the application of biosurfactants in wastewater treatment

Microorganisms produce a variety of non-conventional surface-active molecules, known as biosurfactants. The biosurfactants find diverse applications in the oil industry, agriculture, emulsifiers, and wastewater treatment, to name a few. Since they are produced from microbes, advantages such as biodegradability, lower toxicity, and environmental compatibility can be leveraged compared to the chemical surfactants. Recently, biosurfactants found potential usability in treating wastewater generated from various domestic, industrial, and agricultural sources. The application of biosurfactants in wastewater treatment is mainly due to their excellent foaming ability, specific activity, and high selectivity under wide operation window of temperature, pH, and salinity. Wastewater treatment with use of low cost biosurfactant is one of the important suitable goal in treating the wastewater since biosurfactants can be produced from cheap material and cause less damage to the environment by replacing surfactants produced from petroleum crude. This review focuses on the recent developments in biosurfactant production using waste materials such as food and agricultural residues, industrial waste, and animal waste and their application in wastewater treatment processes such as contaminant degradation, oil–water separation, heavy metal removal, and effluent flotation. The characteristics of the biosurfactants produced from cheap materials are compared with that of synthetic surfactants. In fact, the characteristics of both types of surfactants are found to be similar. The ability of biosurfactants for pollution removal from wastewater is extensively reviewed and presented. Finally, the review also evaluates the economic feasibility of biosurfactant production on commercial scale and their industrial scale wastewater treatment application.

Experimental and DFT studies on foam performances of lauryl ether sulfate-based anionic surface active ionic liquids

Three lauryl ether sulfate-based anionic surface active ionic liquids (SAILs), 1-butyl-3-methylimidazolium lauryl ether sulfate ([Bmim][C12H25O(C2H4O)2SO3]), 1-hexyl-3-methylimidazolium lauryl ether sulfate ([Hmim][C12H25O(C2H4O)2SO3]), and 1-octyl-3-methylimidazolium lauryl ether sulfate ([Omim][C12H25O(C2H4O)2SO3]) were synthesized. Physicochemical properties (surface properties, micellization, adsorption, and aggregation parameters) of three anionic SAILs and sodium lauryl ether sulfate (SLES) were determined. The critical micelle concentration (CMC) values of [Bmim][C12H25O(C2H4O)2SO3], [Hmim][C12H25O(C2H4O)2SO3], and [Hmim][C12H25O(C2H4O)2SO3] (from surface tension) were 0.569 mmol/L, 0.361 mmol/L, and 0.190 mmol/L, respectively. Micellization of three SAILs were spontaneous, endothermic, and entropy-driven. Foaming performances (foaming ability, foam stability, and foam composite index) of three anionic SAILs and SLES were determined using Ross-Miles methods. The foaming abilities of three SAILs followed: [Hmim][C12H25O(C2H4O)2SO3] > [Bmim][C12H25O(C2H4O)2SO3] > [Omim][C12H25O(C2H4O)2SO3]. While the foam stabilities and foam composite index (FCI) of three SAILs followed: [Omim][C12H25O(C2H4O)2SO3] > [Hmim][C12H25O(C2H4O)2SO3] > [Bmim][C12H25O(C2H4O)2SO3]. The structure effect of SAILs on foam performances were analyzed using density functional theory (DFT) calculations. Binding energy values of three SAIL hydrates followed the trend: [Omim][C12H25O(C2H4O)2SO3](H2O)n > [Hmim][C12H25O(C2H4O)2SO3](H2O)n > [Bmim][C12H25O(C2H4O)2SO3](H2O)n. DFT results showed the increase of alkyl chain length of imidazolium cation was beneficial for the stability of SAIL hydrates, which resulted in higher foam performances. The information will shed light on screening of novel SAILs for surfactant foam enhanced oil recovery (EOR).

Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)

Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour.

Study on Splashing Mechanism in Basic Oxygen Furnace Based on Slag Foaming Modeling

Inappropriate slag foaming is the main cause of splashing in basic oxygen furnace (BOF). Through the physical modeling, the effects of slag–metal reaction rate, viscosity of slag, slag–metal interface tension, and lance height on the slag foaming are investigated, and further analyzed the relation between the extent of BOF slag foaming and splashing. Consequently, two patterns of overflowing splashing and eruptive splashing and their critical conditions are summarized. The experimental results indicate that gas released by slag–metal reaction is primarily responsible for slag foaming in BOF, and the maximum height of foamed slag increases with increasing reaction rate of slag–metal. Moreover, an increase in dynamic viscosity of slag prevents the foam structure transforming from spherical foam to polyhedral foam, and thus improves the maximum foaming ability of slag and the stability of foam structure. With decreasing slag–metal interface tension, the slag–metal emulsification and the stability of foam structure are promoted. Finally, it is concluded that overflowing splashing occurs under the conditions of the higher dynamic viscosity of slag and the larger gas generation amount; whereas, eruptive splashing occurs under the conditions of the lower dynamic viscosity of slag and the higher gas generation rate.

Formulation, Evaluation and Comparison of the Polyherbal Shampoo with the Commercial Shampoos

<p>The present study investigated the effect of Liquid Polyherbal shampoo prepared using herbal extracts with a prominence on safety and efficacy. Polyherbal shampoos prepared using the natural extracts like Pomegranate peel, Reetha, Amla & Hibiscus in different concentrations. Physico-chemical properties and its stability evaluated for manufactured Polyherbal shampoos. Statistical software used to optimize the formulations and to understand main & interaction effects on the shampoo properties along with comparison with commercial products. Prepared Liquid Polyherbal shampoos pH values are nearer to the skin pH. The shampoos containing higher level of Pomegranate content revealed higher detergency and anti-dandruff effect, Amla as well as Reetha showed significant effect on the foaming capacity and cleaning action and similar to commercial formulations. Higher quantity of Hibiscus concentration shown better conditioning behaviour. The manufactured shampoos were stable, unvarying, thicker and comparable as that of commercially marketed shampoos. Based on the Design expert statistical evaluation of results, liquid shampoo formulations containing 1%-3% w/w of Amla, 6%-10% w/w of Pomegranate, 10%-15% w/w Reetha and 11.25%–15% w/w of Hibiscus Polyherbal shampoos exhibited superior performance compared with marketed formulations. LS6, LS16, LS17 & LS20 preparations were identified as the greatest and optimum formulations based on physico-chemical related properties. The identified Polyherbal shampoos have an excellent cleansing, detergency, anti-dandruff effect, conditioning and foaming ability and is ideal for normal hair and has favourable pH with stable organoleptic features. Selected formulations stability results found satisfactory up to 6 months. </p>

“Bottom-Up” Assembly of Nanocellulose Microgels as Stabilizer for Pickering Foam Forming

Microgels assembled from bio-based nanomaterials are a promising soft stabilizer for a Pickering system. In this study, nanocellulose microgels with foaming properties were constructed by electrostatic assembly between nisin and 2,2,6,6-tetramethyl piperidine-1-oxyl-oxidized cellulose nanocrystals (TOCNC). Pickering wet foam was prepared by using the microgels as a foaming stabilizer. Nanocellulose microgels exhibited better foaming ability and foam stability than TOCNCs. Quartz crystal microbalance with dissipation and transmission electron microscopy analyses confirmed that the nanocellulose microgels prepared under different nisin concentrations demonstrated significant differences in morphology, conformation, and structural strength. Microgel particles prepared at 0.03 and 0.06 wt % nisin concentrations had a unique dendritic microstructure. Microgels containing 0.06 wt % nisin displayed better foaming ability and foam stability. It was possible that the soft dendritic structure of the microgels could endow bubbles with sufficient thickness and strength to prevent coalescence. This novelty nanocellulose microgel is expected to be used for expanding the application of nanocellulose in the functional interfacial design of Pickering foams.

Investigation of Nanoclay-Surfactant-Stabilized Foam for Improving Oil Recovery of Steam Flooding in Offshore Heavy Oil Reservoirs.

This study presents a study of nanoclay-surfactant-stabilized foam to improve the oil recovery of steam flooding in offshore heavy oil reservoirs. The foam stability and thermal resistance studies were first performed to investigate the influence of nanoclay on the stability and thermal resistance properties of the foam system. Then, the sandpack flooding tests were conducted for investigating the resistance factor and displacement abilities by nanoclay-surfactant-stabilized foam. The results showed that the nanoclay-surfactant-stabilized foam has excellent foaming ability and foam stability at 300 °C, which can be used in steam flooding for offshore heavy oil reservoirs. The resistance factor is greater than 30 at 300 °C when the gas–liquid ratio ranges from 1 to 3, which indicated that the nanoclay-surfactant-stabilized foam has good performance of thermal resistance and plugging effect. The heterogeneous sandpack flooding test showed that the nanoclay-surfactant-stabilized foam can effectively divert the steam into the low-permeability area and improve the sweep efficiency, thus improving heavy oil recovery of steam flooding. Therefore, the nanoclay-surfactant-stabilized foam flooding has a great potential for improving oil recovery of steam flooding in offshore heavy oil reservoirs.

Formulation and Evaluation of Fermented Rice Water Herbal Shampoo

Now-a-days, the most occurring problem is hair fall, so the main aim of the study is to reduce hair fall and promote hair growth. The main ingredient in this study is fermented rice water (Oryza sativa) which contains many antioxidants when compared to the plain rice water. Inositol is the major constituent which helps in decreasing hair fall. The herbal shampoo was formulated using some of the traditional herbs like Hibiscus-rosa-sinensis, Phyllanthus emblica, Aloe vera, Trigonella foenum graceum along with fermented rice water in different concentrations and evaluated for various parameters. The prepared herbal shampoo was evaluated with physico-chemical parameters like pH, foam formation, dirt dispersion, surface tension, viscosity and wetting test. The results states that the herbal shampoo possess the following characteristics such as good foam ability, good cleansing, low surface tension, viscosity and soothing property. The evaluation results of the herbal shampoo had shown better results, which is ideal to use, safe and effective in the treatment of hair fall.
 Keywords: Herbal shampoo, Oryza sativa, Hair fall.

Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis

This study systematically analyzed and compared thechanges of physicochemical, functional and molecular structural characteristics between thick egg white (KEW) and thin egg white (NEW) during storage. Analysis of physicochemical properties showed that moisture content decreased significantly with the increase of pH during storage. KEW was gradually thinning, while NEW was closer to Newtonian fluid. Functional properties indicated that KEW thermal gel was gradually hard and brittle with the properties of NEW. KEW had better emulsifying property than NEW, and NEW had superior foaming ability. The α-helix and β-sheet in the FT-IR spectrum showed a downward trend, revealing secondary structure changed from order to disorder. Enhancement of fluorescence intensity indicated the structural unfolding and exposure of tryptophan residues. SDS-PAGE proved that OVO might be related to the difference between KEW and NEW characteristics. This study provided new idea and reference value for egg storage and diversified utilization of egg white.

Effect of alkyl chain length of imidazolium cations on foam properties of anionic surface active ionic liquids: Experimental and DFT studies

Two anionic surface active ionic liquids (SAILs), 1-hexyl-3-methylimidazolium dodecyl sulfate ([Hmim][C12H25SO4]) and 1-octyl-3-methylimidazolium dodecyl sulfate ([Omim][C12H25SO4]) were synthesized using imidazolium ionic liquids (ILs) and sodium dodecyl sulfate (SDS). The critical micelle concentration (CMC) values, thermodynamic properties, and aggregation parameters were determined using surface tension measurements, steady state fluorescence tests, and electrical conductivity measurements. CMC values (from surface tension) of [Hmim][C12H25SO4] and [Omim][C12H25SO4] were 1.075 mmol/L and 0.278 mmol/L, respectively. The micellization process of [Omim][C12H25SO4] and [Hmim][C12H25SO4] was spontaneous, endothermic, and entropy-driven. Foaming performances (foaming ability, foam stability, and foam composite index) of three SAILs ([Bmim][C12H25SO4], [Hmim][C12H25SO4], and [Omim][C12H25SO4]) were determined using Ross-Miles methods. The foaming abilities of SAILs followed the order: [Hmim][C12H25SO4] > [Bmim][C12H25SO4] > [Omim][C12H25SO4]. While the foam stabilities and foam composite index (FCI) of SAILs followed the order: [Omim][C12H25SO4] > [Hmim][C12H25SO4] > [Bmim][C12H25SO4]. The structure effect of three SAILs ([Bmim][C12H25SO4], [Hmim][C12H25SO4], and [Omim][C12H25SO4]) on foam performances were analyzed by density functional theory (DFT) calculations. Binding energy of three SAIL hydrates followed the trend: [Omim][C12H25SO4](H2O)n > [Hmim][C12H25SO4](H2O)n > [Bmim][C12H25SO4](H2O)n. DFT results showed the increase of alkyl chain length of imidazolium cation was beneficial to the stability of SAIL hydrates, which resulted in higher foam performances. The information will shed light on rapid screening of novel surface active ionic liquids for surfactant foam enhanced remediation (SFER).

Chicken egg white — characteristics of its properties and the prospects for functional foods development

The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties are presented thereto. The biologically active compounds included into egg composition are analyzed. The data on the biological value of egg white are given. The characteristic of egg white foaming ability is presented. It has been shown that the ability of proteins to form stable intermolecular structures, especially with partially denaturated proteins, allows them forming viscoelastic superficial films that ensure foam stability. The high foaming ability of chicken egg protein macromolecules is directly related to their interphase properties, i. e. the ability to form interphase layers at the “liquid — gas” interface. The foaming properties of the various egg proteins are not equal, and therefore they contribute to foaming properties at various extents. The model of egg white proteins gelation is considered and the factors influencing the gelation process are described. It has been shown that very important changes in proteins properties are caused by denaturation. The proteins lose their ability to hydrate; the protective aqueous shell around the globules disappears, the proteins stick together, grow larger and lose solubility. This process is called coagulation. The influence of denaturation and aggregation on variations of protein properties is described below. Data on protein fortification with functional ingredients (calcium, iodine, plant polyphenols) and creation of functional egg and meat foods are presented here.

Effect of xanthan gum and silica nanoparticles on improving foam properties of mixed solutions of short-chain fluorocarbon and hydrocarbon surfactants

The mixed dispersions of NPs, water-soluble polymer xanthan gum (XG), anionic hydrocarbon surfactant (sodium dodecyl sulfate [SDS]), and nonionic fluorocarbon surfactant (FS-50) were prepared by using an ultrasonic dispersion instrument to investigate the enhancement mechanism of NPs on the foam properties of surfactant. The molecular interactions, foamability, and foam stability of the mixed dispersions were comprehensively studied. Results suggested that the addition of XG resulted in an evident change of micelles from wormlike and spherical to threadlike in the solutions of FS-50/SDS. The foaming ability and foam stability of mixed dispersions were significantly affected by NPs and XG concentration. XG could better enhance foam stability of FS-50/SDS solutions compared with NPs, but lead to rapid decrease in foaming ability. NPs could enhance foaming ability and foam stability of FS-50/SDS solutions. Performance-enhanced foam, including foaming ability and foam stability, could be obtained by controlling the addition of XG and NP concentration.

High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas)

In this study, the effects of high-pressure homogenization (HPH) (20, 60, and 100 MPa) on the structure, microstructure, and functional properties of oyster (Crassostrea gigas) protein (CGP) were investigated. Circular dichroism examination showed that the secondary structure of oyster proteins became loose and that the α-helix transformed into a random coil structure. The fluorescence spectra had a redshift from 350 nm to 360 nm, exposing the chromophore and changing the tertiary structure of CGP. With the increase in homogeneous pressure, HPH significantly reduced particle sizes of CGP. Compared to other treatments, HPH at 100 MPa showed a higher surface hydrophobic index (86.84), solubility (84.7%), and water holding capacity (15.2 g/g). However, the emulsion activity index (137.5 m2/g) and foaming ability (113.3%) were best at a lower pressure (20 MPa). The scanning electron microscope showed that HPH treatment could improve emulsion stability. This work demonstrates that HPH treatment has a positive impact on the physicochemical and functional properties of CGP for potential industrial applications.

Heat insulating PLA/HNTs foams with enhanced compression performance fabricated by supercritical carbon dioxide

Biodegradable PLA foams are in great demand in many fields such as packaging and construction. However, foaming ability of PLA is confined by its poor melt viscoelasticity. To address this problem, a naturally formed nanofiller, halloysite nanotubes (HNTs) were added. By adding HNTs, foaming window of PLA was successfully extended. The compressive performance and thermal conductivities of the obtained foams were investigated. It could be seen that the PLA/HNTs composite foam with an expansion ratio of 19.2 folds exhibited the lowest thermal conductivity 34.29 mW/(m·K). The compressive modulus increased from 3.6 to 11.8 MPa with the increase of mass fraction of HNTs from 0 to 5 wt%. To further improve the compressive performance of foams, an annealing process was conducted. After annealing, compressive modulus of pure PLA foam almost doubled because of the increased crystallinity. Vicat softening temperature of annealed foams also increased by about 5 °C.

Influence Of The Composition And Content Of Clayy Minerals On The Cleaning Ability Of Soap-Like Substances

The article discusses the use of industrial waste of fat and oil production in the production of technical washing, foaming and emulsifying capabilities of Navbahar alkaline bentonite (NSHB), Georgian asconite-bentonite (GAB) and enriched Angren kaolin (UAC). It was found that the best foaming ability was observed in HAB. The best emulsifying ability is observed in UAC, then in NSPB and GAB. Therefore, to obtain the best abrasive detergents, it is advisable to use waste Angren kaolin.

Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions

SummaryIn this study, mung bean was used as raw material to reveal the interaction mechanism between mung bean protein and polyphenols in the water solution system of heat treatment and to speculate the binding form of the two. Structural and functional changes of globulin–polyphenol complexes in mung bean under different interaction ratios and heat treatment conditions (70, 85 and 100 °C) were analysed using 2D and 3D fluorescence, Fourier transform infrared spectroscopy, particle size and ζ potential. The results showed that mung bean globulin–polyphenol binding was a static quenching mechanism, with mainly hydrophobic interactions. Heat treatment had little effect on binding sites and may induce partial covalent binding. Antioxidant activity of the interaction improved; however, heat treatment reduced the antioxidant capacity of the complexes. Before and after heat treatment, globulin–polyphenol complexes had poor solubility, but its emulsification and foaming ability are significantly improved. Polyphenol addition improved mung bean globulin secondary structure, and the thermal stability of the complex was greater than that of mung bean globulin. This study provides a theoretical reference for clarifying the binding mechanism of mung bean protein and polyphenols, which is significant for mung bean food processing and production.

Preparation and characteristics of sustained-release microcapsule-based inhibitory foam with high foaming ratio

To reduce the effect of conventional halogen salt inhibitors on the performance of foaming solutions and extend the fire prevention and suppression time of water-based foams, herein, microencapsulation technology has been used in the preparation of inhibitors. Calcium chloride sustained-release microcapsule with ethyl cellulose as wall material was successfully prepared by solvent evaporation method. The microcapsule complied with Higuchi release kinetics equation. The experiment showed that the foaming solution added with 20 g microcapsules had almost the same foaming capacity as the pure foaming solution, and the foaming multiple could reach 14 times, and the half-life of the foam could reach 123 min. The foaming multiple was much higher than the foaming multiple of calcium chloride foam (0 times). Compared with calcium chloride foam, the new type of foam prepared in this paper has better inhibition ability, and the inhibition rate is as high as 83.8%. Ethyl cellulose used as wall material in microcapsules can soften covered coal in the process of heating up, isolate coal and oxygen, and thus inhibit coal and oxygen binding. The experimental results show that the temperature of T1 (84.6℃), T3 (338.2℃) and the cross-point temperatures of the coal sample treated with the new type of foam are higher than that of the coal sample treated with the calcium chloride foam. At the same time, the new type of foam can significantly inhibit the oxidation rate of methyl and methylene. It can be seen that the microencapsulation technology can improve the ability of the inhibitor foam.

3D fibrillated network of compatibilized linear low density polyethylene/polyamide with high melt strength and superior foamability

A new, efficient and easy to scale up approach to enhance the melt strength of linear low density polyethylene (LLDPE) through high aspect ratio polyamide (PA) fibrillar inclusions is presented. For the first time, the effect of the incorporation of compatibilizer in the blends on the efficiency of the in-situ fibrillation approach to improve rheological properties and foamability is discussed. The morphological analysis indicates high aspect ratio fibers were achieved for both compatibilized and non-compatibilized systems. Also, very fine fibers with nano-scale cross-sectional diameter were achieved for compatibilized blends. Comparable rheological responses and substantial improvement of the foaming ability with superior foam morphology and high cell density was obtained, for both fibrillated blends with and without compatibilizer. Investigation of the crystallinity of the blends through DSC and WAXD indicated that bimodal melting and crystallization of LLDPE is remarkably affected by the presence of PA inclusions, particularly for the blends containing fibrillated PA. Further investigation of the crystallinity through 2D-SAXS revealed formation of shish-kebab crystalline structures as a result of drawing and shear induced crystallization.

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

Lysozyme separated from egg white has high economic value and plays an important role in biochemistry, medicine and other fields. The role of lysozyme in the foaming properties of egg white was investigated in this study. After lysozyme being removed, the foaming ability (FA) and the foaming stability (FS) of egg white decreased by 45.1% and 35.3%, respectively, while restored again with lysozyme rejoining. In the absence of lysozyme, the particle size decreased and electrostatic repulsion increased, which resulted in a reduction of the protein adsorption on the interface of foam. Meanwhile, FTIR analysis showed the decrease on the protein secondary structure of α-helix and β-sheet. The reduction of hydrogen bonds played an adverse effect on the formation of stable interface. The decreased viscosity indicated the break of ovomucin-lysozyme complex, which was not conducive to the formation of viscoelastic film and leading to a reduction in FS. Furthermore, in the absence of lysozyme, the high surface tension value of the protein was harmful to the adsorption, stretching and rearrangement of protein molecules on the interface. This research provided a new opinion into the effect of lysozyme on the foaming properties of egg white.

Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines

Background: Cava is considered to be a high-quality wine internationally. Hence, it has undergone consistent improvement and/or the preservation of its aromatic qualities, bouquet, color, and foamability, throughout its elaboration and aging. Methods: This study investigates the use of different Saccharomyces and non-Saccharomyces yeasts strains (Torulaspora delbrueckii and Metschnikowia pulcherrima) in Chardonnay and Xarel.lo cava wines. The usual enological parameters, the volatile composition, the protein contents, and foamability were determined, and sensory analyses were also performed for all of the vinifications (both before tirage and after 18 months of aging on the lees). Results: the protein and foamability results show that there is a direct relationship between both parameters, with better foam persistence achieved in some non-Saccharomyces fermentation. M. pulcherrima base wines showed a high protein content, improving foamability and foaming persistence. In addition, the results of the aromatic composition and the sensory analysis showed that the use of T. delbrueckii at first fermentation produced interesting cavas from an aromatic perspective. These cavas showed the highest values of ethyl isovalerate (120–126 µg/L), providing aromatic fruity notes, especially fresh green apple. Conclusions: the use of non-Saccharomyces yeasts in the base wine fermentation can be an alternative to produce cavas with differentiated aromatic characteristics and interesting foaming ability.