Emulsion Formation Research Articles

Highly efficient hydrolysis of cellulose to sugars using supercritical CO2 as a green acid catalyst and solvent

Rapid depolymerization of cellulose into processable monomers (e.g., sugars) using solid acid catalysts is an important step for cost-effective biofuel and biochemical production, but has not yet been achieved due to the limited contact between solid cellulose and solid catalysts. Herein, the unique roles of supercritical CO2 (i.e., scCO2) as an in-situ acid catalyst and reaction solvent in achieving the ultra-fast full solid catalytic hydrolysis of cellulose are disclosed for the first time. When the ball-milling pretreated cellulose was hydrolyzed using oxidized carbon catalysts at 150 °C and 100–300 bar-CO2, the hydrolysis kinetics remarkably increased by 3× for conversion and 5× for glucose, resulting in ∼90% conversion and ∼85% total sugar selectivity at 20 min. The hydrolysis rate obtained with scCO2 here was higher than conventional ones with toxic and unrecyclable homogeneous catalysts (e.g., HCl) under harsh reaction conditions (i.e., 180–220 °C and pH of 1–2). A comprehensive reaction engineering study (e.g., temperature, CO2 pressure, stirring speed, catalyst acid properties) combined with the estimation of the solution pH by the CO2 phase equilibrium model and the in-situ and ex-situ monitoring of the phase behavior of the H2O/scCO2 solution were conducted to quantify the activity promotion by scCO2 and understand the acid-solvent roles of scCO2 toward the enhanced hydrolysis of cellulose. Specifically, the formation of the Pickering emulsions at the interface between scCO2 and water and their impact on the enhancement of the cellulose-carbon contact were proposed and verified in detail.

Preparation and Application of High Internal Phase Pickering Emulsion Gels Stabilized by Starch Nanocrystal/Tannic Acid Complex Particles.

Herein, the starch nanocrystal/tannic acid (ST) complex particles, which were prepared based on the hydrogen bond between starch nanocrystal (SNC) and tannic acid (TA), were successfully used to stabilize the HIPPE gels. The optimal TA concentration of the ST complex particles resulted in better water dispersibility, surface wettability, and interfacial activity as compared to SNC. The hydrogen bond responsible for the formation of ST complex particles and subsequent stable emulsions was demonstrated by varying the pH and ionic strength of the aqueous phase. Notably, the HIPPE gels stabilized via the ST complex particles can maintain long-term stability for up to three months. The HIPPEs stabilized via the ST complex particles all displayed gel-like features and had smaller droplets and denser droplet networks than the SNC-stabilized HIPPEs. The rheological behavior of HIPPE gels stabilized via the ST complex particles can be readily changed by tuning the mass ratio of SNC and TA as well as pH. Finally, the prepared HIPPE gels used to effectively protect encapsulated β-carotene against high temperatures and ultraviolet radiation and its controllable release at room temperature were demonstrated. It is anticipated that the aforementioned findings will provide new perspectives on the preparation of Pickering emulsion for delivery systems.

Interfacial rheological properties of pepsin-hydrolyzed lentil protein isolate at oil-water interfaces

Lentil protein isolate (LPI) was investigated for its potential as a plant protein-based emulsifier. LPI consists mainly of globulins with high molecular weights which are relatively slow to adsorb and stabilize oil-water interfaces. Smaller proteins, such as whey protein, can stabilize the interface much faster, quickly forming a viscoelastic film that slows down the rate of droplet recoalescence, leading to smaller droplets. To increase the rate of adsorption, LPI was enzymatically hydrolyzed by pepsin at 1.5% and 4.5% degree of hydrolysis (DH), to obtain small peptides. The behavior of these peptides was studied at the oil-water interface in comparison to whey protein isolate (WPI) and native lentil protein isolate (LPI). Interfacial properties were investigated using dilatational and interfacial shear rheology in the linear viscoelastic regime (LVE) and nonlinear viscoelastic regime (NLVE) and these were related to protein characteristics and emulsion formation. The 1.5% and 4.5%DH LPI showed high surface hydrophobicity, and consisted mainly of low molecular weight peptides, which contributed to faster adsorption kinetics and consequently covered the interface faster than LPI. In dilatation, the native and hydrolyzed LPI-stabilized interfaces had comparable stiffness and were clearly weaker than WPI-stabilized interfaces, which contrasts with the results in shear deformations, where the former both had higher stiffness than WPI. Both hydrolyzed LPI and WPI formed more brittle and less stretchable interfaces compared to native LPI in both dilatational and shear rheology. In emulsification tests, native LPI produces the largest droplets, and the 4.5% DH LPI and WPI have the smallest droplet size. But, bridging flocculation was observed when emulsions were prepared with both hydrolyzed LPI, which may be attributed to inter-droplet hydrophobic interactions between small polypeptides. This can be linked to an increase in the surface hydrophobicity of hydrolyzed LPI. Thus, the use of native LPI as a stabilizer in emulsion preparation is preferable over the hydrolyzed samples, despite its larger droplet size.

High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene

The application of many hydrophilic and hydrophobic nutraceuticals is limited by their poor solubility, chemical stability, and/or bioaccessibility. In this study, a novel Pickering high internal phase double emulsion co-stabilized by modified pea protein isolate (PPI) and sodium alginate (SA) was developed for the co-encapsulation of model hydrophilic (riboflavin) and hydrophobic (β-carotene) nutraceuticals. Initially, the effect of emulsifier type in the external water phase on emulsion formation and stability was examined, including commercial PPI (C-PPI), C-PPI-SA complex, homogenized and ultrasonicated PPI (HU-PPI), and HU-PPI-SA complex. The encapsulation and protective effects of these double emulsions on hydrophilic riboflavin and hydrophobic β-carotene were then evaluated. The results demonstrated that the thermal and storage stabilities of the double emulsion formulated from HU-PPI-SA were high, which was attributed to the formation of a thick biopolymer coating around the oil droplets, as well as thickening of the aqueous phase. Encapsulation significantly improved the photostability of the two nutraceuticals. The double emulsion formulated from HU-PPI-SA significantly improved the in vitro bioaccessibility of β-carotene, which was mainly attributed to inhibition of its chemical degradation under simulated acidic gastric conditions. The novel delivery system may therefore be used for the development of functional foods containing multiple nutraceuticals.

Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study

The extensive utilization in food industry of pea protein is often impeded by its low water solubility, resulting in poor functional properties. Various methods, including pH-shifting (PS), ultrasonication (US), high-pressure micro-fluidization (MF), pH-shifting combined with ultrasonication (PS-US), and pH-shifting with micro-fluidization (PS-MF), were utilized to modify pea protein isolate (PPI) in order to enhance its functionality in emulsion formulation. The physicochemical properties and structural changes of the protein were investigated by assessing solubility, particle size, surface charge, protein profile, surface hydrophobicity, free sulfhydryl groups, and secondary structure content. The extent of modification induced by each treatment method on PPI-stabilized emulsions was compared based on parameters such as adsorbed interfacial protein concentration, particle size, zeta potential, and microstructure of the prepared emulsions. All modification increased the solubility of pea protein in the sequence of PS (4-fold) < MF (7-fold) < US (11-fold) < PS-US (13-fold) < PS-MF (14-fold). For single treatments, proteins dissolved more readily under US, resulting in the most uniform emulsions with small particle. The combined processes of PS-US and PS-MF further improved solubility, decreased emulsions particle size, promoted uniformity of emulsions. PS-US-stabilized emulsions displayed more smaller droplet size, narrower size distribution, and slightly higher stability than those prepared by PS-MF. The relatively higher emulsifying capacity of PPI treated by PS-US than those by PS-MF may be attributed to its higher surface hydrophobicity.

Wpływ temperatury złożowej i elementów składowych na parametry reologiczne emulsji wodno-ropnych

This article investigates the correlation between freezing temperature, viscosity, and oil deposit levels in samples from the Muradkhanli and Surakhany fields, as well as in model oils created under laboratory conditions, both in commodity and emulsion forms. The focus is on the influence of asphaltene-resin-paraffin compounds, the primary components of these samples. Laboratory experiments were conducted at temperatures of 10°C, 20°C, 40°C, and 60°C, utilizing crude oil samples with dilution levels ranging from 5% to 40% for emulsified oil. Freezing temperatures and viscosity values were determined using established standard methods, while the amount of paraffin deposits was assessed through the "Cold finger test" method. Analysis of numerous experiments revealed that freezing temperature, viscosity of water-oil emulsions, and paraffin deposit levels formed on cold surfaces primarily hinge on the temperature of emulsion formation and the water content percentage. It was also observed that water content affects the rheological properties of emulsions formed at 10°C and 20°C, while freezing temperature undergoes minimal changes. An increase in water content leads to heightened viscosity. However, in water-oil emulsions formed at 40°C and 60°C, rheological parameters exhibit different trends. Emulsions formed at 40°C demonstrate maximum freezing temperatures, accompanied by increased asphaltene-resin-paraffin deposits and viscosity across the temperature spectrum. Conversely, water-oil emulsions formed at 60°C exhibit minimal freezing temperatures, deposit content, and viscosity values. Thus, the analysis of water-oil emulsion group composition indicates that these emulsions are mainly stabilized and rendered stable by the presence of asphaltene-resin components.

Plant Based Extract Oil-Based Nano emulsions: Impact on Human Melanoma Cell Line.

Cancer is a challenge for either the patient or the healthcare manager. Treatment protocols based on chemotherapy or radiotherapy, or both are interfering with the patient's life making him suffer rather than being alleviated. This burden pushed the scientists to search for new regimens that may help ameliorate patient as well as doctor inconvenience. Benefits of plant extracts as medical substitutes in cancer management have been proved. New nano formulated drug delivery systems may help overcoming remedy regimens barriers and obstacles. The present research topic aims to evaluate the anticancer power of two plant extracts in nano emulsion formulation on human melanoma cell line. Carvacrol and rosemary essential oils were obtained, and nano emulsions were formulated. NE were characterized using TEM for charge and size distribution. The A375 human melanoma cell line was cultured and propagated then IC50 of prepared NE was added. Assessment of cell cytotoxicity, effect on angiogenesis and apoptosis were tested. After synthesis and characterization, both carvacrol nano emulsion (CNE) and rosemary nano emulsion (RNE) were capable of inhibiting melanoma cell line viability, angiogenesis and they enhanced the expression of caspase-3 proapoptotic marker. Rosemary and carvacrol extract nano emulsions could be a new revolutionary agent in human melanoma therapy and these formulations can be applied locally.

A Novel Quantitative Evaluation Method for Viscosity Reduction Effect of Heavy Oil Cold Recovery Based on The Area Diffusion Process

After thermal recovery, the emulsification viscosity reduction technology for heavy oil cold recovery exhibits low energy consumption and low cost, making it a promising technology for ongoing heavy oil reservoir development. The evaluation and optimization of viscosity reducer is very important for the cold recovery of heavy oil. Prior research mostly employed the high-speed shear technique to measure viscosity following emulsion formation in order to evaluate viscosity reducers. This method ignores the seepage emulsification process under low dynamic conditions of formation, resulting in the selected viscosity reducer ' qualified but not ideal '. Based on the regional diffusion process, a quantitative evaluation method for cold recovery of heavy oil viscosity reduction is put forward. This method is used to simulate the static emulsification effect of heavy oil under real formation conditions, and quantitative evaluation is carried out. The outcomes demonstrate that, in comparison to the conventional assessment approach, this method is more accurate in selecting a viscosity reducer. Appropriately increasing the concentration of the viscosity reducer can improve the efficiency of viscosity reduction. The viscosity reduction effect improves with reservoir temperature. Heavy oil and viscosity reduction agent may be quickly matched using the prediction model of viscosity reduction in cold recovery of heavy oil developed by orthogonal experiment. At the same time, through field practice, the viscosity reducer chosen by this way has a good oil increase impact on oilfield production.

Functionally Gradient Macroporous Polymers: Emulsion Templating Offers Control over Density, Pore Morphology, and Composition.

Gradient macroporous polymers were produced by polymerization of emulsion templates comprising a continuous monomer phase and an internal aqueous template phase. To produce macroporous polymers with gradient composition, pore size, and foam density, we varied the template formulation, droplet size, and internal phase ratio of emulsion templates continuously and stacked those prior to polymerization. Using the outlined approach, it is possible to vary one property along the resulting macroporous polymer while retaining the other properties. The elastic moduli and crush strengths change along the gradient of the macroporous polymers; their mechanical properties are dominated by those of the weakest layers in the gradient. Macroporous polymers with gradient chemical composition and thus stiffness provide both high impact load and energy adsorption, rendering the gradient foam suitable for impact protective applications. We show that dual-dispensing and simultaneous blending of two different emulsion formulations in various ratios results in a fine, bidirectional change of the template composition, enabling the production of true gradient macroporous polymers with a high degree of design freedom.

Adsorption of Asphaltenes at Model Oil/Brine Interface: Influence of Solvent Polarity.

With the exploitation of heavy oil worldwide, the influence of asphaltene aggregation in the oil phase on the stability of crude oil emulsion has been paid more and more attention. Under this background, the effects of solvent polarity on model oil/brine water interfacial properties and emulsion stability are investigated in this study. It is demonstrated that there is a critical asphaltene concentration for the formation of a stable emulsion. This critical concentration is then found to increase from 80 to 500 ppm with the mixing ratio of methylnaphthalene to n-decane changed from 2:3 to 7:3. The dynamic light scattering experiment shows that the average aggregate size increases abruptly from 132.8 to 261.1 nm at 2:3 mixing ratio of methylnaphthalene to n-decane once the asphaltenes are added to above the critical concentration. Accordingly, the diffusion coefficient of the asphaltenes decreases sharply from 4.36 × 10-12 to 5.68 × 10-13 m2/s. Similar conclusions are also found for the other mixing ratios of 1:1, 3:2, and 7:3. Besides, the aggregation degree of asphaltenes weakens, and the diffusion coefficient enlarges at the same asphaltene concentration with the enhancement of the solvent polarity. Further, the interfacial experiments manifest that the equilibrium interfacial dilation modulus decreases from 38.42 to 23.65 mN/m with the mixing ratio of methylnaphthalene to n-decane increased from 2:3 to 7:3. It can thus be inferred that the structural strength of the interfacial film decreases with the enhancement of the solvent polarity.

Influence of Varying Oil-Water Contents on the Formation of Crude Oil Emulsion and Its Demulsification by a Lab-Grown Nonionic Demulsifier.

This study describes how varying oil/water contents affect emulsion formation and the impact they have on emulsion droplet size, viscosity, and interfacial behavior. Crude oil (continuous phase) volume fractions of 40, 50, 60, and 70 vol % were probed in the various W/O emulsions formed. Experimental results from optical morphology revealed the emulsion droplets kept reducing as the crude oil fraction kept increasing, while the droplets were nearly unnoticeable in the emulsions derived from 60 and 70% crude oil. The viscosity-shear rate of emulsions produced from 40, 50, and 60 vol % crude oil exhibited a non-Newtonian behavior owing to the substantial volume of water content in their emulsions, whereas the viscosity-shear rate of the emulsion with 70 vol % crude oil exhibited a Newtonian behavior similar to the pure crude oil, suggesting a thorough blending of oil-water at this crude oil fraction. Besides, the viscosity-temperature measurements revealed that the viscosity of these emulsions diminished as the temperature increased and the viscosity reduction became more noticeable in an emulsion comprising 70 vol % crude oil. In the interfacial assessment, the increased crude oil content in the produced emulsion led to a sharp reduction in the interfacial tension (IFT). The IFT values after 500 s contacts between the emulsion and water (surrounding phase) were 11.86, 10.02, 8.08, and 6.99 mN/m for 40, 50, 60, and 70 vol % crude oil, respectively. Demulsification experiments showed that water removal becomes more challenging with a large volume of crude oil and a small water content. Demulsification performances of the lab-grown nonionic demulsifier (NID) after 10 h of demulsification activity at room temperature (25 °C) were 98, 90, 17.5, and 10% for the emulsions formed from 40, 50, 60, and 70 vol % crude oil, respectively, indicating that the demulsification degree decreases with an increasing crude oil content. Viscosity-time determination was applied to affirm the activity of NID on the emulsion formulated with a 50% crude oil fraction. The injection of NID in this emulsion triggered a sharp viscosity reduction, indicating the adsorption of NID at the oil-water interface and disruption of emulsifiers, enabling emulsion stability.

Encapsulation of black pepper oleoresin by applying different wall materials with spray- or freeze-drying techniques and quality determination

Black pepper oleoresin was processed to powder for handling convenience in logistics and applications. Various wall materials (gum Arabic, modified starch, maltodextrins, or blends of them) and drying techniques (spray drying or freeze drying) were applied. The main objective was to determine the proper method for producing black pepper oleoresin microcapsules. The results demonstrated that the suitable oleoresin concentration for feed emulsion formulation was 15% (w/w) concerning the wall material weight, while gum Arabic was deemed as the most suitable wall material of those investigated, based on feed emulsion stability and encapsulation efficiency. Freeze-drying had greater values for powder recovery and total piperine content; nonetheless, spray-drying was recommended, based on its higher encapsulation efficiency, product solubility, product stability during storage, and lower costs. Encapsulated oleoresin powders had a slower piperine retention percentage reduction than raw black pepper powder and free oleoresin during storage.

The Antioxidant, Anti-Inflammatory and Moisturizing Effects of Camellia oleifera Oil and Its Potential Applications.

Camellia oleifera oil (CO oil) extracted from C. oleifera seeds has a 2300-year consumption history in China. However, there is relatively little research regarding its non-edible uses. This study determined the physicochemical properties of CO oil extracted via direct pressing, identified its main components using GC-MS, and evaluated its antioxidant, moisturizing, and anti-inflammatory activities. The results revealed that CO oil's acid, peroxide, iodine, and saponification values were 1.06 ± 0.031 mg/g, 0.24 ± 0.01 g/100 g, 65.14 ± 8.22 g/100 g, and 180.41 ± 5.60 mg/g, respectively. CO oil's tocopherol, polyphenol, and squalene contents were 82.21 ± 9.07 mg/kg, 181.37 ± 3.76 mg/kg, and 53.39 ± 6.58 mg/kg, respectively; its unsaturated fatty acid (UFA) content was 87.44%, and its saturated fatty acid (SFA) content was 12.56%. CO oil also demonstrated excellent moisture retention properties, anti-inflammatory effects, and certain free radical scavenging. A highly stable CO oil emulsion with competent microbiological detection was developed using formulation optimization. Using CO oil in the emulsion significantly improved the formulation's antioxidant and moisturizing properties compared with those of the emulsion formulation that did not include CO oil. The prepared emulsion was not cytotoxic to cells and could reduce cells' NO content; therefore, it may have potential nutritional value in medicine and cosmetics.

Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form

Starch and peanut oil (PO) were widely used to improve the gel properties of surimi, however, the impact mechanism of addition forms on the denaturation and aggregation behavior of myofibrillar protein (MP) is not clear. Therefore, the effect of starch, PO, starch/PO mixture, and starch-based emulsion on the physicochemical and gel properties of MP was investigated. The results showed that amylose could accelerate the aggregation of MP, while amylopectin was conducive to the improvement of gel properties. The addition of PO, starch/PO mixture, or starch-based emulsion increased the turbidity, solubility, sulfhydryl content of MP, and improved the gel strength, whiteness, and texture of MP gel. However, compared with starch/PO mixture group, the gel strength of MP with waxy, normal and high amylose corn starch-based emulsion increased by 22.68 %, 10.27 %, and 32.89 %, respectively. The MP containing emulsion had higher storage modulus than MP with starch/PO mixture under the same amylose content. CLSM results indicated that the oil droplets aggregated in PO or starch/PO mixture group, while emulsified oil droplets filled the protein gel network more homogeneously. Therefore, the addition of starch and PO in the form of emulsion could effectively play the filling role to improve the gel properties of MP.

Research of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatings

Protein hydrolysates are a promising active component in the production of bioactive film coatings for food products. Some biopolymers can exert the biological activity. More often, however, it is necessary to select biologically active substances to impart these properties to films. On the other hand, not all components allow forming films with the required properties, and therefore there is a need to study the individual technological characteristics of the components used. The purpose of the research is to establish the antioxidant and technological properties of protein hydrolysates obtained by microbial fermenta- tion of poultry by-products in whey with bifidobacteria, propionic acid bacteria and acidophilic bacteria as a potential basis for bioactive film coatings of food products. The hydrolysate obtained by fermentation without the addition of the specified bacterial species was used as a control sample. The functional properties of protein hydrolysates were assessed: antioxidant capacity by coulometric titration on an Expert-006 coulometer using ascorbic acid as a standard, antiradical activity by the DPPH method on a Jenway 6405 UV/Vis spectrophotometer with determination of the IC50 value. The technological proper- ties, solubility, water-holding, fat-holding and fat-emulsifying capacities were also determined by the gravimetric method. In addition, the average hydrodynamic diameter of particles in protein hydrolysates was determined using a Microtrac FLEX particle size analyzer. The results of studies of the antioxidant properties showed that the DPPH antiradical activity was 14.7% higher in the experimental samples of hydrolysates obtained by fermentation with bifidobacteria compared to the control; samples of hydrolysates obtained by fermentation with propionic acid bacteria showed an antioxidant capacity 29.6% higher than that of the control sample. The IC50 value turned out to be the highest in the control hydrolysate sample (2.994 mg/ml), which was 45.5–53.3% higher than that in the experimental hydrolysate samples. The results of determining the technologi- cal properties showed that they differ significantly for protein hydrolysates obtained by fermentation with different types of bacteria. For example, the highest values of fat-holding and fat-emulsifying capacities were found in the hydrolysate obtained by fermentation with bifidobacteria (351.1% and 61%, respectively), which shows its potential for incorporation into the bio- composite in the form of a protein-oil emulsion. The high solubility of the experimental samples of hydrolysates (from 90.1 to 91.4%) suggests their uniform distribution in the aqueous phase when composing the biocomposite of the film. Thus, the research results have shown the prospects of using protein hydrolysates from the gizzards of broiler chickens in whey as an active component of bioactive film coatings. The antioxidant properties of protein hydrolysates allow slowing down oxidative processes in the main food nutrients, which will contribute to an increase in the shelf life of food products packaged in bioac- tive films with this component.

Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability

In this study, the impact of soy hull polysaccharide (SHP) concentration on high-internal-phase emulsions (HIPEs) formation and the gastrointestinal viability of Lactobacillus plantarum within HIPEs were demonstrated. Following the addition of SHP, competitive adsorption with soy protein isolate (SPI) occurred, leading to increased protein adhesion to the oil–water interface and subsequent coating of oil droplets. This process augmented viscosity and enhanced HIPEs stability. Specifically, 1.8 % SHP had the best encapsulation efficiency and delivery efficiency, reaching 99.3 % and 71.1 %, respectively. After 14 d of continuous zebrafishs feeding, viable counts of Lactobacillus plantarum and complex probiotics in the intestinal tract was 1.1 × 107, 1.3 × 107, respectively. In vitro experiments further proved that HIPEs’ ability to significantly enhance probiotics’ intestinal colonization and provided targeted release for colon-specific delivery. These results provided a promising strategy for HIPEs-encapsulated probiotic delivery systems in oral food applications.

Oral Lubrication, Xerostomia, and Advanced Macromolecular Lubricants for Treatment of Dry Mouth

Dry mouth, also known as xerostomia, is a condition in which insufficient or ineffective saliva does not provide sufficient oral lubrication. The severity of this condition can vary from a mild discomfort to a debilitating condition that greatly impairs patients’ lives. Xerostomia arises as a side effect of various medications, diseases, radiation therapy, chemotherapy, or nerve damage. Various aqueous dispersions of macromolecules have been proposed to assist or replace the saliva in these patients. It is vital that these macromolecules have ample lubricity and water retention properties while showing long-lasting efficacy. The emphasis of this review is to provide a general overview on lubricating macromolecules that have been clinically used or reported in the literature as potential replacements for saliva. These include various natural or synthetic polymers, proteins, peptides, and lipids that are used in the form of solutions, gels, emulsions, and colloids. Perspectives into the future of macromolecular oral lubricants in the treatment of xerostomia are also provided.

Emulsified sausages obtained from mechanically separated meat of yacare caiman (Caiman yacare)

This study aimed at the development and characterization of emulsified sausages using mechanically separated meat (MSM) from yacare caiman (Caiman yacare). The sausages were formulated using three different treatments containing (in %) 70.0 (T1), 75.0 (T2), or 80.0 (T3) of MSM of yacare and subjected to comprehensive analyses, including chemical composition, physical properties, microbiological safety, and sensory attributes. The proximate composition analysis revealed that moisture was the unique parameter that presented statistical differences between treatments, ranging from 74.94% (T1) to 72.35% (T3). pH and water activity measurements indicated stable and safe products, with high water activity attributed to water incorporation during emulsion formation. Color differences were observed among treatments, potentially linked to formulation, especially the MSM content. The highest average obtained for luminosity was 49.87 for T2, differing statistically (P &gt; 0.05) from T1 and T3. Consistent shear force values suggested effective emulsion formation and processing. The microbiological analysis demonstrated the safety of sausages, meeting microbial standards for consumption. Sensory evaluation revealed positive responses to appearance and aroma, while flavor and texture received mixed reviews. Purchase intention scores indicated cautious consumer interest. Thus, further efforts are needed to optimize formulations and processing to enhance consumer sensory attributes to meet consumer preferences and improve acceptance, achieve marketability, and capitalize on the ecological and nutritional benefits of yacare caiman-derived products.

Formation of magnetic double emulsions under steady and variable magnetic fields from a 3D-printed coaxial capillary device

BackgroundDouble emulsions (DEs) have attracted researchers’ attention to be utilized as a promising platform in biomedical and chemical applications. Several actuation mechanisms have been proposed for the generation of DEs. The conventional DE formation approaches (e.g. two-stage emulsification) suffer from low monodispersity. The electric actuation (i.e. coaxial electrospray technology) has been demonstrated as a controllable method for the DE formation, while the capability of magnetic actuation has not been studied yet. ResultIn the present study, the generation of ferrofluid double emulsions (FDEs), made from water-based ferrofluid as a core and oil as a shell, under the magnetic actuation of a permanent magnet with a steady magnetic field and an electromagnet with DC and pulse width modulation (PWM) magnetic fields was investigated with a simple controllable setup fabricated using 3D printing. The effect of various parameters affecting the FDE formation, such as the fluid flow rates, the magnetic field type, the magnetic flux density, and the PWM frequency and duty cycle, on the FDE formation characteristics, including the inner and outer equivalent diameters, and the formation frequency was studied. Under the steady magnetic field, two regimes of the FDE formation were identified: inertia-dominated and magnet-dominated. SignificanceWireless power-free magnetic actuation provides better control over the FDE formation, enhancing this process by increasing the FDE formation frequency with high monodispersity. The PWM magnetic field offers excellent controllability over the FDE formation with low-volume or no, in some cases, satellite droplets by tuning the PWM frequency and the duty cycle.

Comparison of two formulations of intravenous lipid emulsions in pediatric intestinal failure.

The effect of different types of lipid emulsion may guide therapy of patients with intestinal failure (IF) to limit morbidity such as intestinal failure-associated liver disease (IFALD). A retrospective chart review of pediatric patients with IF who received soybean oil lipid emulsion (SL) or mixed oil lipid emulsion (ML) was performed. Data over 1 year were collected. Forty-five patients received SL and 34 received ML. There were no differences in the incidence (82 versus 74%, P = 0.35) or resolution (86 versus 92%, P = 0.5) of IFALD between the cohorts. The median dose of ML was higher compared to SL (2 versus 1g/kg/day, P < 0.001). If resolved, IFALD resolved rapidly in the ML cohort compared to the SL cohort (67 versus 37days, P = 0.01). Weight gain was higher in the ML compared to the SL cohort at resolution of IFALD or 1 year from diagnosis of IF (P = 0.009). The administration of ML did not alter the incidence or resolution of IFALD compared to SL in pediatric IF. There was rapid resolution of IFALD and enhanced weight gain in the ML cohort compared to SL in pediatric IF.