Emulsion Research Articles

Inversion for offshore oil-water emulsion concentration based on a six-flux model of laser-induced fluorescence

Oil-water emulsions, as one of the momentous weathering forms of the marine oil-spill, have caused more severe detriment to the marine environment. Laser-induced fluorescence (LIF) is an extremely influential technique for monitoring spilled oil at sea. However, the evaluation of offshore oil-water emulsion concentration based on LIF detection technology has been rarely discussed. Simultaneously, a scientific low-flux model including fluorescence flux has not been established and applied to detect oil spill at sea. In view of this, a six-flux model of laser-induced fluorescence is proposed to invert the concentration of oil-water emulsions at sea. On the cornerstone of laser flux, fluorescence flux is introduced. Utilizing the absorption, scattering, and other characteristics of flux in the medium, differential equations of various flux are established, and the solution framework of the differential equations is afforded. Thereafter, a formula of the fluorescence radiation transfer factor of the oil-water emulsions and their concentration is derived. Furthermore, the validity and availability of the proposed model are proved by experiments. The experimental results reveal that the proposed model has high accuracy in inverting the concentrations for oil-water emulsions, and the average error is within 6%. Meanwhile, this model consumes a short time, not exceeding 60 s at most. Utilizing the model, the concentration of oil-water emulsions can be evaluated in real time.

The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions

In this study, silver carp surimi products enriched with Antarctic krill oil high internal phase emulsions (AKO-HIPEs) were cooked using steaming (STE), microwave heating (MIC), and air-frying (AIR), respectively. The gel and flavor properties, lipid quality and stability were investigated. Compared to the MIC and AIR groups, the STE surimi gel added with HIPEs had better texture properties, exhibiting higher water-holding capacity and a more homogeneous structure, while the air-frying treatment resulted in visually brighter surimi products. The degree of lipid oxidation during cooking was in an order of STE < MIC < AIR as determined by electron paramagnetic resonance spectrometer and thiobarbituric acid reactive substances. HIPE-added surimi gels retained more nutrients and flavor when cooked by AIR compared to STE and MIC. Results imply that the texture properties and lipid stability of surimi products fortified with AKO-HIPEs were better than those of the oil group under any cooking method. In conclusion, surimi products added with AKO-HIPEs had better gel properties and retained more fatty acids and flavor than AKO-SO.

Recent trends and advancements in the utilization of green composites and polymeric nanocarriers for enhancing food quality and sustainable processing

Abstract Consumers now have access to synthetic natural organic nanofoods with tailored properties. These nanofoods use organic or inorganic nanostructured ingredients to enhance bioavailability, making them more effective than traditional supplements. Common materials include metals like iron, silver, titanium dioxide, magnesium, calcium, selenium, and silicates. Modifying the surface of these nanoparticles can provide unique benefits such as improved preservation, mechanical strength, moisture control, and flavor enhancement. Nanocarriers, such as polymeric, lipid, and dendrimer-based carriers, are used in food production. Common polymers include polyglycolic acid, poly (lactic acid), chitosan, and sodium alginate. Lipid carriers have a hydrophobic outer layer and a hydrophilic core, while dendrimer carriers are made from materials like polyethylene glycol and polyamidoamine. These nanocarriers can encapsulate up to 99% of active ingredients, ensuring precise delivery and stability. The nanocarriers in commercial foods are emulsions, inorganic coatings, and fiber coatings. For instance, cucumbers coated with nano emulsions show up to 99% antimicrobial effectiveness. Inorganic coatings, such as potassium sorbate, calcium caseinate, and titanium dioxide, significantly extend the shelf life of packaged foods. Lipid and protein-encapsulated nanosystems offer complete gas barrier protection. This review highlights the exclusive use of nanoparticles in food processing and packaging to enhance quality, safety, and shelf life.

Hexagonal Boron Nitride as a Two-Dimensional Surfactant: Low-Density Flame-Resistant Composites Based on Boron Nitride Exfoliated by an Interface Trapping Technique.

Hexagonal boron nitride (hBN) is a two-dimensional material isoelectric to graphene. It has a hexagonal structure with alternating boron and nitrogen atoms and is electrically insulating, thermally conductive, and chemically inert. However, like graphene, its use as a functional nanofiller requires exfoliation. Here, we present a method for exfoliating and dispersing hexagonal boron nitride (hBN) sheets within a polymer matrix. This is achieved by a solvent interface trapping method (SITM), where hBN exfoliates and spreads at a high-energy oil/water interface, separating the two phases and lowering the system's free energy. hBN thus acts as a surfactant, allowing us to form stable water-in-oil emulsions stabilized by films of overlapping hBN sheets. Polymerizing the continuous oil phase results in polymerized high internal phase emulsions (polyHIPE), with the foam cells lined with hBN. In the investigation presented here, we use acoustic spectroscopy, optical and electron microscopy, and image analysis to study the emulsion and polyHIPE formation mechanisms. We find that the amount of hBN used, the flake size of the hBN, the mixing time, the type of initiator used, and the oil-to-water ratio all play a role in the morphology of the final polyHIPE. Lastly, we demonstrate the flame-retardant properties of the hBN polyHIPEs and show that, at 1% loadings, the presence of hBN prevents dripping and relighting of the composites, even when the material is heated to a red glow.

Role of vegetable oil as UV light protector for Beauveria bassiana and Metarhizium anisopliae in management of Bactrocera zonata

Entomopathogenic fungi (EPF), Metarhizium anisopliae and Beauveria bassiana, are used in the field against different insect pests because they are best candidates to include in integrated pest management. But the efficacy of these EPF is limited in the field conditions because different environmental conditions like; sunlight, UV light, visible light, temperature and humidity affects the conidial viability, shelf life and pathogenicity of EPF. The solution to this problem is the use of vegetable oils as liquid carriers to coat and shield the conidia. In the present study three different oils were used like, Sesame oil, sunflower oil and corn oil. The conidia of M. anisopliae and B. bassiana were exposed to three different intervals of UV light 15, 30 and 45 minutes. Conidia exposed to UV light after the addition of oil and making oil water emulsion with fungus. The germination percentage and pathogenicity of M. anisopliae and B. bassiana against adult and pupae (through immersion method) of Bactrocera zonata were recorded after exposure to UV light. Sesame oil showed highest conidia germination, adult mortality for M. anisopliae and B. bassiana after UV light exposure. In case of M. anisopliae germination rate reached up to 79.5% (48–51 h) and mortality 84.4% (7th day), lower rates in aqueous suspensions (germination: 43.3%; mortality: 35.6%). In case of B. bassiana germination rate reached up to 69.17% (48–51 h) and mortality 64.4% (7th day), lower rates in aqueous suspensions (germination: 33.3%; mortality: 35.6%). Adult emergence was highest in the aqueous suspensions and lowest in the sesame oil based formulation. Overall, M. anisopliae performed better than B. bassiana with sesame oil recommended to protect conidia from UV radiation.

Enhancing the Deformability of the Adjuvant: Achieving Lymph Node Targeted Delivery to Elicit a Long-Lasting Immune Protection.

A key challenge in vaccine development is to inducean effective and durable immune response. Live virus vaccines induce lifelong antibody responses; however, the immune responses induced by inactivated or subunit vaccines decrease gradually. Activation of the germinal center (GC) reaction, which generates long-lived plasma cells (LLPCs), is a key mediator of long-term antibody responses. To enhance the activation of GC, lymph node-targeted delivery of the vaccine is promoted by enhancing the deformability of the delivery vector. In this study, a double emulsion is designed with strong deformability and containing chitosan nanoparticles (CSNP) in the internal aqueous phase (WNP) for efficient antigen loading, called WNP/O/W. The flexible oil layer and the internally loaded positively charged particles endow the emulsion with strong deformability, continuously enrich model antigen ovalbumin(OVA)in the lymph nodes, activate germinal center B (GC B) cells and T follicular helper (TFH) cells, induce LLPCs, and obtain high-level antibody persistence for more than 5 months, which is significantly better than the traditional oil emulsion adjuvant. Concurrently, it also improves the immune-protective effect in aged mice. Altogether, these results indicate that WNP/O/W achieves lymph node targeted delivery by strengthening deformability, generating high-intensity antibody responses, and long-lasting immune protection.

Enhancing pectin's antioxidant properties through ferulic acid grafting: Application in olive oil‐in‐water emulsion

AbstractIn order to improve pectin antioxidant properties and enlarge the field of its potential applications, ferulic acid grafted pectin conjugates (PE‐g‐FA) were prepared using laccase as the catalyst at 30°C in an aqueous medium. The structures of PE‐g‐FA were characterized using UV–vis, FTIR, and NMR (1H and 13C). In addition, the antioxidant activity of PE‐g‐FA was evaluated according to the DPPH and ABTS free radical scavenging ability. Olive oil in water emulsions, containing emulsifiers WPI and PE‐g‐FA, were assessed for their physical and oxidative stability through particle size, zeta‐potential, peroxide value (POV), and 2‐thiobarbituric acid reactive substance (TBARS) formation. The results indicated that the formation of covalent bonds between the pectin carboxymethyl groups and FA hydroxyl group. The determination of the total phenolic content showed that PE‐g‐FA contained seven times more polyphenols than native PE. DPPH and ABTS free radical scavenging rate of 0.5HMP‐g‐FA were increased by 56.83% and 18.90% compared with HMP, respectively. In addition, the emulsion stabilized by WPI and 0.5HMP‐g‐FA showed smallest and uniform average particle size (855.9 ± 51.13 nm) on the 1st day. Although its POV value was slightly higher than that of emulsion stabilized by WPI and HMP, it was much lower than that of control groups. Overall, these results have important implications for enzymatic modification of pectin to obtain high antioxidant products and their application in pectin‐based emulsions.

Effect of lecithin on the antioxidant mechanism of action of fucoidan in stripped bulk sunflower oil and respective oil in water emulsion.

The objective of this study was to investigate the antioxidant mechanism of action of fucoidan in sunflower oil and its oil-in-water emulsion. In addition, the effect of lecithin on the antioxidant mechanism of action of fucoidan in sunflower oil was investigated. In sunflower oil, fucoidan at 0.02 % (w/w) concentration showed the highest induction period (591.02 h), while in sunflower oil-in-water emulsion, fucoidan at 0.04 % (w/w) concentration showed the highest induction period (141.57 h). In addition, the induction period of sunflower oil samples containing fucoidan with lecithin was higher than those without lecithin. Evaluating the mechanism of action of fucoidan in sunflower oil and its oil-in-water emulsion indicated that fucoidan took part in the initiation chain's side reactions and the major termination reaction. The interfacial tensions of samples containing lecithin were significantly lower than those without lecithin. In addition, the reverse micelle size of samples containing lecithin was considerably lower than those without lecithin. Therefore, lecithin enhanced fucoidan's effectiveness by decreasing interfacial activity and increasing the capacity to incorporate lipid hydroperoxides within the structure of reverse micelles. The water produced during oxidation played an essential role in the antioxidant potency of fucoidan. Taken together, lecithin significantly enhanced the antioxidant activity of fucoidan by improving its interfacial activity in sunflower oil.

Porous Scaffolds Made From Starch Nanoparticle‐Stabilized Medium Internal Phase Emulsion Polymerization: Effect of Pore Size and Polyaniline on Cell Growth

ABSTRACTPolymeric three‐dimensional (3D) porous scaffolds were prepared through medium internal phase emulsion (MIPE) templating. Their potential applicability as substrates for culturing human breast cancer (MCF‐7) cells and human neuroblastoma (SH‐SY5Y) cells was investigated. The crosslinked starch nanoparticle‐stabilized oil‐in‐water MIPEs containing acrylamide/methylenebisacrylamide/poly(ethylene oxide) (PEO) in the continuous phase cured in 1 and 6 h to produce 3D porous scaffolds called, respectively, PolyMIPE‐SP and PolyMIPE‐SP after the removal of the internal oil phase. Field emission scanning electron microscopy (FE‐SEM) micrographs revealed uniform interconnected porous structures with average pore sizes of 46.74 and 7.13 μm for PolyMIPE‐LP and PolyMIPE‐SP, respectively. Cell viability and cell culture studies exhibited that the biocompatibility, proliferation, and growth of SH‐SY5Y and MCF‐7 cells on PolyMIPE‐LP were better than those on PolyMIPE‐SP due to the proper placement of cells in large pores. Then, deposited conductive polyaniline (PANI) nanoparticles on the pore surface of PolyMIPE‐LP induced a rough surface with a nanoprotrusion structure and balanced hydrophobicity/hydrophilicity, enhancing cell growth in the scaffold. The cyclic voltammograms revealed that the conductivity of PolyMIPE‐LP/PANI scaffolds depends directly on the swelling degree of the scaffold. Consequently, these findings make PolyMIPE‐LP/PANI a suitable bioactive substrate for electroactive cell studies, chemo‐photothermal therapy of cancer cells, and drug testing platforms.

Encapsulation of Monascus pigments in gel in oil in water (G/O/W) double emulsion system based on sodium caseinate and guar gum

In this study, a gel in oil in water (G/O/W) double emulsion system was developed with the objective of effectively encapsulating Monascus pigments and enhancing its stability. To this end, various formulations were prepared using guar gum co-dissolved with Monascus pigments in the internal phase and sodium caseinate as an outer phase surfactant. Different parameters were examined, including emulsion stability, encapsulation efficiency, rheological and tribological properties, as well as the light and thermal stability of the encapsulated Monascus pigments. The results demonstrated that Monascus pigments were effectively encapsulated in the G/O/W, with an encapsulation efficiency exceeding 90 %. The formulated system exhibited a relatively small particle size, which decreased with increasing guar gum and the external emulsifier contents. This resulted in an increase in viscosity accompanied by the formation of a gel-like structure and improved tribological properties, thereby enhancing the system's stability. The system with 1–1.25 % guar gum and 2.5 % sodium caseinate exhibited the highest stability for Monascus pigments, making them more resistant to heat and light. These findings have the potential to expand applications of Monascus pigments by providing a stable and effective encapsulation and delivery system that can also be utilized in the development of healthier food products.

Multifunctional superhydrophobic sugarcane bagasse capable of efficiently separating oil-water mixtures and degrading MB

Biodegradable and low-cost superhydrophobic absorption materials are still urgently required for the removal of organic compounds from sewage. In this study, sugarcane bagasse (SCB), an abundant and readily available byproduct from sugarcane industries, was used as substrate to fabricate the superhydrophobic adsorbent through a facile dip-coating technique. Firstly, β-FeOOH particles were in-situ grown on the SCB surface, which was further decorated with SiO2 particles. Next, the modified SCB were coated with benzoxazine based on cardanol and dodecylamine (CD) followed by a thermal curing to obtain a superhydrophobic SCB (PC-D/β-FeOOH@SiO2/SCB) with a water contact angle (WCA) of 154°. PC-D/β-FeOOH@SiO2/SCB not only exhibited excellent oil absorption capacities in the range of 11.8 to 22.6 g/g for various organic solvents and oils, but also could successfully separate immiscible oil-water mixtures and emulsions with a separation efficiency of over 99.1 %. After 30 cycles of use, the absorption capacity of the modified SCB only displayed a slight decrease and its separation efficiencies for immiscible oil-water mixture, water-in-oil and oil-in-water emulsions are all more than 99.2 %, meanwhile, all these repeatedly used SCB still maintained a superhydrophobicity, demonstrating an outstanding reusability. Moreover, the WCA of PC-D/β-FeOOH@SiO2/SCB was still higher than 150o after 48 h of immersion in HCl, NaOH and NaCl solutions, exhibiting a satisfactory chemical stability. Besides, the prepared SCB also possessed a high photocatalytic degradation activity to methylene blue. Therefore, this work not only provides a sustainable and cheap superhydrophobic absorbent for wastewater treatment, but also presents a route for the better utilization of SCB.

Sodium caseinate/cellulose nanofiber-stabilized Pickering emulsions: A study on lipid absorption regulation.

This study aimed to develop a bio-based nano-additive (sodium caseinate/cellulose nanofibers (SC/CNF) complex) to modulate oil-in-water (O/W) colloid interfaces, which function as a fat control agent to slow lipid digestion. Edible protein (SC) was grafted onto CNF through facile electrostatic attraction, which reduces solvent and chemical usage. The physicochemical properties of SC/CNF showed that adding SC increased the interfacial bonding between CNF particles, resulting in higher interfacial pressure by forming dense and compact layers of SC/CNF. This characteristic improves the mechanical strength and colloidal stability of SC/CNF during water-oil stabilization. Further preparation of O/W Pickering emulsions stabilized by SC/CNFcomplexes was conducted using different parameters (for example SC concentration, dosage of SC/CNF, and O/W ratio) to investigate profile of free fatty acid (FFA) released during lipid digestion via simulated in vitro gastrointestinal tract (GIT) model. The results showed that the optimized emulsion stabilized by the SC/CNFcomplex rendered a lower value of free fatty acids (FFA) after undergoing in vitro simulated digestion. The lowest FFA release (31.18 %) was achieved under the following conditions: 1 % w/v (SC concentration), 1 % w/w (dosage of SC/CNF), and 20/80 (O/W) ratio. Low FFA release within the digestive system indicated that the nano-emulsions effectively regulated lipid digestion. The changes in physicochemical characteristics in terms of colloidal stability (particle size, microstructure, and surface charge) of the stabilized emulsions corresponding to the FFA released were studied during each digestion phase (including mouth, stomach, and small intestine). This study revealed that the SC/CNF complex is a promising nano-biomaterial that can function as a bio-functional food additive, particle stabilizer, and fat digestion controller. The unique characteristics of SC/CNF complexes in stabilizing oil-water emulsions present a potential interfacial mechanism for modulating lipid bioavailability. The innovation approach allows for the demand for green-label products, the development of healthier food options, and the pursuit of sustainable food solutions.

Unique dual superlyophobic covalent organic frameworks (COF-TpBD) intercalated MXene composite membrane for efficient oil-water separation

The development of composite membranes utilizing transition metal carbides and nitrides, exemplified by Ti3C2Tx (MXene), has proven efficacious in the treatment of oily wastewater. However, challenges arise from the prolonged and convoluted transport paths within MXene interlayer nanochannels, significantly impeding mass transfer and diminishing membrane permeability. This investigation incorporated porous covalent organic frameworks (COFs) as intercalating agents into two-dimensional (2D) MXene-based membranes to expand the interlayer nanochannels. The resulting MXene@COF-TpBD functional layer polyethersulfone (PES) composite membrane exhibited a distinctive dual superoleophobic surface, concurrently manifesting underwater superoleophobicity and underoil superhydrophobicity (underwater oil contact angle > 150°, underoil water contact angle > 150°). The membranes exhibited excellent water flux (up to 4092.7 L·m-2·h-1·bar-1), efficient oil-water emulsion separation (up to 1908.4 L·m-2·h-1·bar-1, rejection rates >99.78%), noteworthy fouling resistance and structural stability, outperforming most of existing similar membranes. Furthermore, supported by the extended Derjaguin-Landau-Verwey-Overbeek (XDLVO) theory, the incorporation of COF-TpBD improved the antifouling characteristics of the composite membrane. This work presents innovative insights into the improvement of 2D MXene membranes and the use of COF-TpBD for the specific remediation of oily wastewater.

Comparison of structural and mechanical properties between water-in-oil high internal phase Pickering emulsions stabilized with surface-modified spindle-shaped and amorphous TiO2 particles

Comparison of structural and mechanical properties between water-in-oil high internal phase Pickering emulsions stabilized with surface-modified spindle-shaped and amorphous TiO2 particles

Flammulina velutipes protein-Flammulina velutipes soluble polysaccharide-tea polyphenols particles stabilized Pickering emulsions for the delivery of β-carotene

The delivery vehicles based on protein-polysaccharide-polyphenol are promising methods to encapsulate bioactive components with the aim of improving their solubility and bioavailability. In this study, we used Flammulina velutipes protein (FVP) and Flammulina velutipes soluble polysaccharides (FVSP) as raw materials and prepared FVP-FVSP and FVP-FVSP-TP composite particles loaded with tea polyphenols (TP), the high internal phase Pickering emulsions stabilized by FVP-FVSP and FVP-FVSP-TP for the delivery of β-carotene (BC) were created. FVP-FVSP-TP has more promise as Pickering emulsion stabilizer than FVP-FVSP because of the smaller particle size, proper contact angle, and lower surface tension. The optimal preparation conditions of the emulsion were 4 % particle concentration and 80 % oil phase volume fraction. The emulsions stabilized by FVP-FVSP and FVP-FVSP-TP were o/w emulsions. Compared to the emulsion stabilized by FVP-FVSP, the FVP-FVSP-TP stabilized emulsion had higher G′, G″ values and viscosity and showed better thermal, centrifugal, storage and oil oxidation stability. Moreover, FVP-FVSP-TP stabilized emulsions could further enhance the retention rate and bioaccessibility of TP and β-carotene. This study provides a theoretical basis for the application of FVP and FVSP in Pickering emulsions, and a reference for the fabrication of delivery vehicles to improve the stability and bioaccessibility of bioactive substances.

Pickering high internal phase emulsions stabilized by soy protein isolate/κ-carrageenan complex for enhanced stability, bioavailability, and absorption mechanisms of nobiletin

Nobiletin (NOB), a lipid-soluble polymethoxyflavone with potent antioxidant, antimicrobial, and anti-inflammatory properties, suffers from poor stability and pH sensitivity, limiting its bioavailability. In this study, Pickering high internal phase emulsions (HIPEs) stabilized by soy protein isolate (SPI) and κ-carrageenan (KC) were developed to encapsulate and protect NOB. The emulsions, containing a 75 % medium-chain triglyceride (MCT) volume fraction, were optimized by investigating the effects of pH and KC concentration on the key properties such as the creaming index, particle size, zeta potential, microstructure, and rheology. Results showed that under optimal conditions (pH 7 and 1.0 % KC), the SPI/KC HIPEs exhibited improved physicochemical properties. Furthermore, encapsulation of NOB in HIPEs significantly improved its stability against UV exposure, heat, and storage conditions. Additionally, simulated gastrointestinal digestion studies revealed that the SPI/KC HIPEs improved the digestion stability and bioaccessibility of NOB, with controlled release in the intestinal phase. Moreover, the SPI/KC HIPEs facilitated increased cellular uptake and bioavailability of NOB, with clathrin-mediated endocytosis and macropinocytosis as primary absorption pathways. The encapsulated NOB also showed enhanced inhibition of inflammatory markers, including NO, IL-6, and TNF-α. These findings suggested that SPI/KC HIPEs provided a promising delivery system for improving the bioavailability and bioactivity of hydrophobic compounds.

Fabrication and characterization of acidic high internal phase emulsion gels stabilized solely by wheat gluten for plant-based mayonnaise

Plant-based diets are currently gaining more popularity as a means of reducing the environmental footprint and promoting human health. Herein, plant protein-based acidic high internal phase emulsion gels (HIPE gels) were fabricated via a facile one-pot approach using wheat gluten (WG) solely. Pre-dissolving WG in edible vinegar-water solution was contributed to the fabrication of stable emulsion gels. Factors that affect the structure and performance of plant proteins as HIPE gels stabilizers were investigated. The results indicated that the stable HIPE gels could be formed with a vinegar concentration between 5 % and 20 % and a WG concentration of 1.0 %–7.5 % only. Microscopy images reveal that a collaboration of the soluble protein molecules adsorption and protein aggregate Pickering stabilization at oil-water interface, which was turned to form stable HIPE gels. In addition, the resulted HIPE gels exhibited shear thinning behavior, viscoelastic features, and good thixotropic recovery, which provide a similar perceived texture and sensory property for formulating egg-free mayonnaise. These findings provide a useful approach to construct HIPE-based softs from low-cost wheat gluten for preparing plant-based mayonnaise.

Pickering polymerized high internal phase emulsions: Fundamentals to advanced applications

Pickering polymerized high internal phase emulsions: Fundamentals to advanced applications

Respiratory delivery of single low-dose nebulized PFCE-C25 NEs for lymphatic transport and durable stimulation of antitumor immunity in lung cancer.

The currently available immune checkpoint inhibitors (ICIs) often fail to achieve the desired clinical outcomes due to inadequate immune activation, particularly in patients with lung cancer. To reverse this situation, we synthesized inhalable PFCE-C25 nanoemulsions (NEs), which target lymphocyte activation genes (LAG-3) on immune cells within tumor microenvironment and tumor-draining lymph nodes (TDLNs). By combining in vivo 19F-MR molecular imaging, we investigate the immunological effects of a single low-dose PFCE-C25 NEs in multiple murine lung cancer models, including human immune system (HIS) mouse models, and validated its immunological effects in human TDLNs. The nebulization therapy with PFCE-C25 NEs demonstrated a notable and enduring maturation of dendritic cells (DCs) in TDLNs, leading to systemic immune responses, prolonged survival, the establishment of immune memory, and resistance to tumor rechallenge. Thus, PFCE-C25 NEs successfully demonstrate a promising and efficient approach for enhancing lymphatic transport and sustained activation of antitumor immune responses in lung cancer.

Polymer drag reduction in dispersed oil–water flow in tubes

Drag reduction by polymers is a critical issue, with several applications first reported more than 70 years ago. The number of related works is vast, but most are restricted to single-phase flow. The few available works treating two-phase flow use drag reducers only in the water phase. One goal of the present work is to study the role of polymer additives in both phases for a range of water fractions. We conduct the main tests by considering the pressure drop in a fully developed turbulent flow in a pipeline and fixing each phase flow rate. In our tests, the pressure drop depends on the water fraction, mixing viscosity, mean phase densities, polymer concentration, and molecular weight. It is worth mentioning that, in small concentrations, the water drops also work as a drag reducer. We conduct the tests to compare the role of polymers in single and two-phase flow, paying particular attention to mechanical polymer degradation. Our main conclusion is that drag reducers are effective only in the external phase. In our tests, the water drag reducer is effective for water fractions larger than 0.5, and the oil drag reducer for water fractions smaller than 0.5. When both phases contain additives, the pressure drops, relatively to the case in the absence of additives, for an entire range of water fractions.