Oil-water Interface Research Articles

Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion

This study investigated the impact of different temperatures and durations on the structural and emulsifying properties of copra meal protein. Additionally, the stability of copra meal protein Pickering emulsions was assessed through rheological and interfacial characteristics. Findings revealed a positive correlation between emulsification properties and heating temperature and duration. Thermal aggregates, facilitated by hydrogen bonds, hydrophobic interactions, and disulfide bonds, significantly enhanced surface hydrophobicity. Heat-treated copra meal protein-based Pickering emulsions demonstrate enhanced adsorption at the oil-water interface and resistance to diffusion. The three-phase contact angle increases from 57.7° to 79.8° following heating at 95 °C for 30 min. The addition of NaCl and heating treatment did not affect emulsion particle size or interface adsorption ability. But it improved the rheological properties to varying degrees. These results offer valuable insights for optimizing the physicochemical and functional attributes of copra meal protein in the food industry.

Mechanism analysis of injection technique of water composition modification for enhanced oil recovery

ABSTRACT By adjusting the composition of injection water, including ionic type and strength, the goal of enhance oil recovery rate can be achieved. However, there is no clear understanding of which factor, ionic type or strength, has a greater impact. In this paper, based on the formation water of the offshore G oilfield, various brines with different ionic strengths and types were prepared. By measuring the zeta potential of rock powder and oil droplets, three-phase contact angle, interfacial tension between oil and water, emulsification properties of brines, and film strength of oil-water interface, the variation rules of the core wettability and emulsification performance of brine were systematically analyzed when the ionic strength and ionic type were changed. The experimental results showed that ionic strength has a greater impact than that of ionic type. For the oil-water-solid (rock) system of the G oilfield, an ionic strength of 82 mM/kg is the threshold for low salinity effect. Reducing ionic strength resulted in an increase in the hydrophilicity of rock and the ability of water flooding to emulsify oil droplets, which contribute to the improvement of oil displacement efficiency. Theoretically, water flooding to enhance oil recovery can be achieved by only reducing the ionic strength. This understanding was verified by dual polarization interferometry (DPI) experiments and low-field nuclear magnetic resonance experiments, which showed that reducing the salinity of the injection water from 42,000 mg/L (ionic strength of 820 mM/kg) to 4200 mg/L (ionic strength of 82 mM/kg) enhanced the oil recovery by 7.9%.

Interaction, Surface Activity, and Application of Mixed Systems of Alcohol Ether Sulfate Anionic Surfactants with Multiple Ethylene Oxide Groups and Gemini Quaternary Ammonium Surfactant.

The surface activities and application properties for the mixtures of cationic surfactants tetramethylene-1,4-bis[N,N-bis(hydroxypropyl)-hexa/decyloxypropylammonium] bromide (GC10-P) and tetramethylene-1,4-bis[N,N-bis(hydroxyethyl)-hexa/decyloxypropylammonium] bromide (GC10-E) and anionic surfactant isomeric sodium fatty alcohol ether sulfates (iso-AE9S) were investigated using both the tensiometry and the conductometry. The interaction parameters and thermodynamic micellization parameters of GC10-P/iso-AE9S and GC10-E/iso-AE9S mixtures were evaluated by Clint-Rubingh and Motomura theoretical models. When the mole fraction of α1 for GC10-P/iso-AE9S mixed system was 0.2, the critical micelle concentration (CMC) reached a minimum of 1.61 × 10-4 mol/L, and the minimum critical micelle concentration of the GC10-E/iso-AE9S mixed system is 2.67 × 10-5 mol/L at α1 = 0.6. The CMC value of the mixed system is 1-2 orders of magnitude lower than that of any single component. The results indicate that the synergistic effects of the investigated mixed systems (evaluated by βm) are in order of GC10-P/iso-AE9S < GC10-E/iso-AE9S, with maximum βm values of -17.98 and -9.78, respectively. The change in zeta potential indicates that the poly(ethylene oxide) chain has weakened the charge density of the hydrophilic headgroup of the anionic surfactant. The interfacial tension at the oil-water interface in the mixed system of anionic/cationic surfactants is lower than that of any single component, exhibiting a higher interfacial activity. The mixed system exhibits a decreased contact angle and superior wetting ability over any single component, and it also enhances foam performance, emulsification performance, and degreasing performance.

Experiments and Molecular Simulations to Study the Effect of Surface-Active Compounds in Mixtures of Model Oils on CO2 Corrosion during Intermittent Oil-Water Wetting.

Intermittent oil-water wetting can have a significant effect on the internal corrosion of steel pipelines. This paper presents a combined experimental and molecular modeling study of several influential factors on the surface properties and corrosion behavior of mild steel in CO2 environments. The influence of different model oils (LVT-200 and Aromatic-200) and select surface-active compounds (myristic acid, cyclohexane butyric acid, and oleic acid) on the corrosion behavior of carbon steel during intermittent oil-water wetting was determined by measuring the corrosion rate after intermittent wetting cycles. The interfacial tension measurements were performed to study the incorporation of the oil phase along with surface-active molecules in the protective layer formed on the specimen surface. Results showed that the interfacial tension for an aromatic oil-water interface is lower than that for an aliphatic oil-water interface. To understand this result, molecular dynamics simulations of oil-water interfaces were performed in the presence of surface-active molecules and different oils to analyze the structure of the layer formed at the interface. The simulations supported the hypothesis that aromatic molecules are less structured at the interface, which results in the incorporation of more water molecules into the protective layer formed at the steel surface, causing a higher corrosion rate. On the other hand, the simulations revealed that myristic acid in an aliphatic oil forms a well-aligned structure at the interface, devoid of any water molecules. This is in agreement with the hypothesis that the linear molecular structure of myristic acid favors the alignment of molecules at an aliphatic oil-water interface, resulting in a lower interfacial tension and more effective corrosion mitigation as compared to the other two nonlinear compounds tested. It is concluded that an important factor controlling the corrosion behavior is the molecular structure of the oil-water interface, which is adopted by the steel surface layer through the Langmuir-Blodgett process.

Quantitative characterization of imbibition in fractured porous media based on fractal theory

In low-permeability reservoirs, such as shale and tight sandstone, imbibition is an important mechanism for enhancing oil recovery. After hydraulic fracturing treatment, these reservoirs create a network of fracture pathways for fluid flow. Therefore, understanding the imbibition mechanisms in fractured porous media and quantitatively characterizing oil–water distribution are crucial for the development of low-permeability reservoirs. In this study, a mathematical model of two-phase flow in porous media with branching fractures was established. The phase-field method was employed to track the oil–water interface, and quantitative characterization of imbibition was conducted based on fractal theory, and the effects of wetting phase injection rate, the number of disconnected fractures, fracture spacing, and fracture morphology on imbibition in branched fracture porous media were discussed. The research findings indicate that in branched fracture porous media, both co-current and countercurrent imbibition processes occur simultaneously, and there exists a diffusion interface layer with a certain thickness at the oil–water interface. The hydraulic pressure generated by the wetting phase injection rate provides the driving force for imbibition oil recovery, but it also affects the contact time between the wetting and non-wetting phases. The presence of disconnected fractures hinders the propagation of hydraulic pressure, reducing the effectiveness of imbibition. The imbibition displacement zone is limited and occurs only within a certain range near the fractures. As the number of branching fractures increases, the channels for the wetting phase to enter matrix pores are enhanced, resulting in higher efficiency of imbibition displacement of the oil phase. The results of this research can provide guidance for the design of fracturing programs and recovery prediction in low-permeability reservoirs.

Insights into the enzymatic synthesis of alcoholic flavor esters with molecular docking analysis

The enzymatic synthesis is essential for the flavor esters in the food and fragrance industries. This paper introduces a novel preparation method for lipase microarrays (CALB@PMHOS-TEOS) with loadings up to 229 ± 1.4 mg/g. Using surfactant-free hydrophobic silica-hybridized mesoporous materials and Candida antarctica lipase, this resulted in the effective synthesis of flavor esters. Using CALB@PMHOS-TEOS a Pickering emulsion system was formed at the oil-water interface for the sustainable synthesis of flavor esters. This resulted in a 93.5 ± 0.5 % conversion of hexanoic acid within 2 h at an optimal temperature of 35 °C, which is the highest level recorded in the literature to date. Furthermore, the conversion of hexanoic acid was maintained at 63.9 ± 1.2 % after 9 cycles of CALB@PMHOS-TEOS reuse. The application of the enzyme to the synthesis in a variety of flavor esters achieved a new benchmark in the existing literature. A molecular docking model was evaluated to understand the molecular mechanism underpinning the immobilized lipase. This work introduces a novel method for the eco-friendly and efficient synthesis of flavor esters for applications across various fields including food and cosmetics.

Natural product nobiletin-loaded Pickering emulsion stabilized by bovine serum albumin/carboxymethyl inulin complexes: preparation and digestive characteristics.

To expand the application of nobiletin (NOB) in semi-solid functional foods, bovine serum albumin (BSA)/carboxymethyl inulin (CMI) complexes-stabilized Pickering emulsion (BCPE) (φoil = 60%, v/v) was fabricated, and the swallowing index and bioavailability of the NOB-loaded Pickering emulsion was evaluated. Confocal laser scanning microscope (CLSM) and cryo-scanning electron microscopy (cryo-SEM) images revealed that BSA/CMI complexes attached to the oil-water interface. NOB-loaded BCPE exhibited a viscoelastic and shear-thinning behavior. Fork drip test results suggested that the textural value of unloaded and NOB-loaded emulsions was International Dysphagia Diet Standardisation Initiative Level 4, which could be swallowed directly without chewing. The in vitro lipolysis model suggested that NOB had a faster digestive profile and a higher bioaccessibility in the BCPE than in the oil suspension. The in vivo rat model revealed that the oral bioavailability of NOB was increased by 2.07 folds in BCPE compared to its bioavailability in unformulated oil. Moreover, BCPE led to a higher plasma concentration of the major demethylated metabolite of NOB (4'-demethylnobiletin) than the unformulated oil. Accordingly, BCPE enhanced the oral bioavailability of NOB by improving bioaccessibility, absorption, and biotransformation.

Advanced machine learning-based modeling of interfacial tension in the crude oil-brine-diethyl ether system: Insights into the effects of temperature and salinity

Solvent injection, a well-established method for enhanced oil recovery (EOR), has demonstrated significant improvements in oil recovery when compared with conventional water flooding techniques. The interfacial tension (IFT) is pivotal in determining the displacement efficiency and overall performance of innovative techniques like dimethyl ether-enhanced waterflooding (DEW), which has gained substantial attention in recent years. In this study, following laboratory measurements of IFT, six advanced machine learning (ML) techniques were employed: Generalized Linear Model (GLM), Generalized Additive Model (GAM), Random Forest (RF), Support Vector Machine (SVM), Extreme Gradient Boosting (XGBoost), and Boosted Regression Tree (BRT) to model the IFT in both oil-brine and oil-brine-diethyl ether (DEE) systems. The analysis is based on an extensive dataset comprising 7,017 data points for oil-brine and 6,949 data points for oil-brine-DEE systems obtained from experimental studies. The findings indicate that the developed RF model excels in predicting IFT, boasting a remarkable coefficient of determination (R2 = 0.99) along with the lowest root mean squared error (RMSE = 0.2), mean squared error (MSE = 0.04), and mean absolute error (MAE = 0.13). The study underscores the significance of optimizing salinity levels to achieve the most substantial reduction in IFT. This reduction is attributed to the enhanced migration of polar components, such as asphaltene molecules, to the interface of the oil-brine system. Moreover, the research highlights a synergistic decrease in IFT when both DEE and soluble ions are present, resulting in the lowest IFT at around 2 mN/m in 40,000 ppm salinity (S2) at 70 °C (T3). This indicates that the adsorption of DEE at the water–oil interface forms a layer capable of adsorbing ions, thereby enhancing the layer's thickness. As a result, the oil–solvent-ion layer becomes thicker compared to the oil-ion layer, leading to the maximum decrease in IFT. Additionally, with increasing temperature up to 70 °C, the IFT of both systems demonstrated a downward trend, as evidenced by all experiments. The outcomes of this study have the potential to enhance our comprehension of the underlying mechanisms involved in water-soluble solvent EOR techniques.

Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: Evaluating the role of glycyrrhizin

The contribution of glycyrrhizin (Gy) on the interfacial dynamic adsorption behaviour of the adsorbed layer formed by the bovine alpha-Lactalbumin (α-La) at the oil-water interface were investigated using the interfacial viscoelasticity and quartz crystal microbalance with dissipation (QCM-D) techniques. Compared to the individual α-La, Gy could decrease the interfacial tension, effectively enhancing their adsorption processing. The adsorption kinetic results revealed the diffusion rate of the α-La reduced at 0.5–2.0 mM Gy and its rate constant of rearrangement increased except for 2.0 mM. Also, Gy reduced the viscoelastic modulus including the elastic and viscous modulus of the adsorbed film formed by the α-La. Additionally, more adsorbed mass on the oil-water interface was observed in the α-La/Gy complex according to the QCM-D results, which can improve the stability at the oil-water interface. These results are expected to provide basic interfacial adsorption information for the film formed by multi-component.

Enhancing the efficacy of monolaurin against SARS-CoV-2 and influenza A (H1N1) with a nanoemulsion formulation

Monolaurin was utilized to formulate temperature-driven phase inversion nanoemulsions containing lesser galangal essential oil, fixed oil, and Cremophor RH40, with aim for eradicating enveloped viruses. Results showed that the droplet size of the nanoemulsion depended on lesser galangal essential oil–fixed oil ratio, monolaurin concentration, and oil concentration. Nanoemulsions prepared from lesser galangal essential oil–perilla oil (60:40) exhibited approximately 50-nm nanosized droplets and high entrapment efficiency (98.68 % ± 2.45 %). After storage at 25 °C for 1 year, droplet size did not vary significantly from the initial size, and monolaurin content was >95 %, indicating good physical and chemical stability. The monolaurin was located at the oil–water interface as indicated by a two-dimensional nuclear Overhauser effect nuclear magnetic resonance spectroscope and computer simulation. The 0.2% w/v monolaurin nanoemulsion inhibited SARS-CoV-2 and influenza A (H1N1) viruses with efficacy more than 3 log reduction (99.90 %) and low cytotoxicity. Hence, the monolaurin nanoemulsion can successfully eradicate enveloped viruses, especially SARS-CoV-2 and influenza A (H1N1).

Oil–Water Hydrodynamics Model during Oil Displacement by Water in Down-Hill Mobile Pipeline

In the process of water displacing oil within mobile pipelines, it is common that the oil tends to accumulate at the elevated sections of inclined pipelines, leading to an issue of residual oil accumulation. In this paper, the mechanism of carrying accumulated oil out of the pipeline with water flow is discussed. Taking the residual oil layer in down-hill pipelines as a research object, a hydrodynamic model of the water-oil displacement process is established based on the theory of liquid–liquid two-phase flow and the application of the momentum transfer equation. It has been found that the use of this model can enhance the computational speed by 15% without affecting the accuracy of the calculations. Subsequently, the model is used to analyze the impact of different initial water-phase velocities, inclination angles, initial oil-phase heights, and pipeline diameters on the oil-carrying process of water flow. The results indicate that increasing the initial water-phase velocity, the angle of inclination, and the initial oil-phase height all enhance the fluctuation in the oil–water interface, making it easier for the oil phase to be carried away from the pipeline. Conversely, when all other parameters are held constant, an increase in the pipeline diameter tends to stabilize the oil–water interface, thereby making it more difficult for the residual oil to be carried away by the water flow.

Ovotransferrin Fibril-Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery.

This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-scanning electron microscopy results showed that OTF-GA complexes effectively adsorbed on the oil-water interface, generating spatial hindrance to inhibit droplet coalescence. The texture analysis also proved that OTF-GA complexes endowed oleogel-in-water Pickering emulsion with preferable springiness (0.49 ± 0.03 mm), chewiness (0.43 ± 0.07 mJ), and adhesion (0.31 ± 0.01 mJ). By exploring the coalescence stability, droplet size, and rheological properties of OTF-GA complexes-stabilized oleogel-in-water Pickering emulsion (OGPE), the higher coagulation stability, larger average droplet size (46.22 ± 0.08 μm), and stronger gel strength were observed. The microrheological results also exhibited stronger attraction between the OGPE droplets, a more pronounced solid-like structure, and a slower speed of movement than OTF-stabilized oleogel-in-water Pickering emulsion (OPE). Meanwhile, OGPE significantly enhanced the extent of lipolysis, stability, and bioaccessibility of curcumin, suggesting that it possessed superior performance as a delivery system for bioactive substances. This project provided adequate theoretical references for protein-polysaccharide complexes-stabilized oleogel-in-water Pickering emulsion, and contributed to expanding the application of oleogel-in-water Pickering emulsion in the food industry.

Rheology of heat-set pudding (emulsion gel) and O/W interface: effects of interaction between tea catechins and egg yolk plasma at O/W interface

Herein, the effects of tea catechins (TCs) on the rheological properties of a model heat-set pudding (emulsion gel) were investigated. A combination of skimmed milk powder, egg white powder, egg yolk, egg yolk plasma, egg yolk granules, coconut oil, and TCs was used as the raw material for the model pudding. Viscoelastic measurements showed that the storage modulus G′ of the TC-containing model pudding in the range of 10°C–15 °C (each solid fat content in coconut oil ranged from 79% to 71%) was approximately 10-fold higher than that of the model pudding without TCs. Furthermore, a very high Gʹ could be obtained when egg yolk plasma and coconut oil were used in the raw material for the TC-containing model pudding at 10°C–15 °C. Additionally, the results of interfacial tension and viscoelasticity measurements at the oil-water interface suggested that the interfacial structure changes due to the interaction between egg yolk plasma and TCs contributed to a very high G′ for the TCs-containing model pudding in the range of 10°C–15 °C.

Pickering emulsions with high ionic strength resistance stabilized by pea protein isolate-polyglycerol conjugate particles with good biocompatibility

Among various biopolymers, protein particles are widely used for stabilizing Pickering emulsions, yet their emulsifying ability are easily influenced by the ion concentration, pH, and high temperatures. To address these challenges, this study utilized chemical modification to prepare pea protein isolate-polyglycerol (PPI-PG) conjugates by Schiff-base reaction. Compared with other chemical modifications, this method produces conjugate particles with excellent biocompatibility, capable of promoting cell proliferation by up to 177 %. These conjugates showed improved dispersibility, with diffusion coefficients 3.5 times greater than pure PPI, and the isoelectric points shift from pH 4.6 to pH 1.5, which contribute to the pH stability of emulsions (pH 3–9). Additionally, the anisotropic nature of the conjugate particles, with a three-phase contact angle close to 90°, make particles need more energy for detachment from the oil-water interface, leading to good thermal stability of emulsion (80 °C, 48 h). Notably, after conjugation, these particles rely more on PG chains for dispersibility, which are less affected by ions, resulting in emulsions with high ionic strength resistance (3000 mM). Furthermore, the prepared Pickering emulsion demonstrates remarkable antioxidative properties (only a 10 % decrease), indicating widely potential applications in food, cosmetics, and pharmaceutical sectors.

Insight into the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V

Due to uneven distribution amino acid residues of α-lactalbumin (αLA) at oil-water interface, some measurement should be adopted to improve its interfacial behavior and emulsion stability. Therefore, this study focused on the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V (MGV). Four treatments were adopted: ultrasound (US), high pressure homogenization (HPH) and combined treatment (US-HPH and HPH-US). Primarily, emulsion stability of αLA/MGV was analyzed. US-HPH or HPH-US exhibited better emulsion stability than US or HPH. Especially, HPH-US-αLA/MGV emulsion was not stratified at the given time (45 d), which was the most stable emulsion. Moreover, the micromorphology of emulsion showed that MGV and UH/HPH treatment suppressed the aggregation of αLA emulsion droplet. In addition, interfacial adsorption mass and viscoelasticity of physical treated αLA was improved with MGV in the order of HPH-US > US-HPH > US > HPH, specifically, frequency shift (ΔF) and dissipation shift (ΔD) of HPH-US-αLA/MGV was 42.2% and 32.5% higher than that without MGV. This finding may provide a potential approach for obtaining natural and high-efficient protein-based emulsifier in food industry.

Encapsulation of antioxidants with colloidal lipid particles for enhancing the photooxidation stability of phytosterol in Pickering emulsions

In order to prevent the photooxidation of phytosterols, a new type of Pickering emulsion was developed by regulating the oriented distribution of antioxidants in colloidal lipid particles (CLPs) at the oil-water interface. High-melting-point and low-melting-point lipids were tested to modulate their protective effect against phytosterols photooxidation. Results showed that CLPs could stabilize Pickering emulsion and encapsulate antioxidants, providing a dual functional delivery system for phytosterols protection. The Pickering emulsion formed had a particle size of around 350–820 nm, and the crystallization and melting temperatures of tripalmitin particles were approximately 32 °C and 63.8 °C, respectively. The addition of tributyrin or tricaprylin reduced the crystallization and melting temperatures of Pal CLPs and improved the photooxidation emulsion stability. The prepared Pickering emulsion remained stable for a maximum of 12 days under accelerated light-induced oxidation. Among all formulations, the emulsion primarily composed of tripalmitin CLPs, with added tributyrin and resveratrol, exhibited the highest photooxidation stability.

Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates

This work investigates the influence of the enzymatic treatment (Alcalase or trypsin, degree of hydrolysis 5%) and pH (pH 7 or 4) on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates. Independently of the enzymatic treatment, short peptides (1–3 kDa) were the most abundant in sunflower protein hydrolysates, whereas olive protein hydrolysates were richer in large peptides (>10 kDa). Peptides present in all hydrolysates gained in structure when adsorbing at the oil-water interface due to their facial amphiphilicity, with sunflower peptides presenting a more marked β-sheet conformation than olive peptides. Tryptic hydrolysates of both substrates showed higher interfacial adsorption compared to hydrolysates produced with Alcalase, especially at pH 4. All hydrolysates resulted in elastic interfaces, with generally higher values of dilatational complex modulus at pH 7 compared to pH 4. These findings correlated well with the higher emulsifying activity of all hydrolysates at pH 7 than pH 4. Particularly, sunflower protein hydrolysates led to stiffer and more solid-like viscoelastic interfacial layers than olive peptides due to increased interactions between β-sheet peptides at the interface. Indeed, the use of sunflower protein hydrolysates as emulsifiers resulted in 5 wt% oil-in-water emulsions with higher physical stability at both pH 7 and 4 when compared to olive protein hydrolysates.

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.

Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates

Microalgae protein holds great potential for various applications in the food industry. However, the current knowledge regarding microalgae protein remains limited, with little information available on its functional properties. Furthermore, the relationship between its molecular structure and functional properties is not well defined, which limits its application in food processing. This study aims to addresses these gaps though an analysis of the emulsibility and foamability of various soluble protein isolates from two species of Spirulina (Arthospira platensis and Spirulina platensis), and the functional properties of Spirulina protein isolates in relation to its molecular structure and charge state. Results revealed that the degree of cross-linking and aggregation or folding and curling of protein tertiary structures was higher in the highly soluble Spirulina protein isolates (AP50% and SP50%) than in the low-solubility isolates (AP30% and SP30%). The foaming capacity (FC) of AP50% and SP50% was found to be lower than that of AP30% and SP30%. Spirulina protein isolates can stably adsorb at the air-water interface for at least 20 min and possessed good interfacial activity. A high pH value was found to promote cross-linking of protein particles at the oil-water interface, thereby reinforcing the internal network structure of emulsions and increasing viscosity. These findings provide preliminary insights for potential applications of Spirulina protein isolates in food production, especially towards quality improvement.

Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely

As a crucial component of the fungal cell membranes, ergosterol has been demonstrated to possess surface activity attributed to its hydrophobic region and polar group. However, further investigation is required to explore its emulsification behavior upon migration to the oil–water interface. Therefore, this study was conducted to analyze the interface properties of ergosterol as a stabilizer for water in oil (W/O) emulsion. Moreover, the emulsion prepared under the optimal conditions was utilized to load the water-soluble bioactive substance with the chlorogenic acid as the model molecules. Our results showed that the contact angle of ergosterol was 117.017°, and its dynamic interfacial tension was obviously lower than that of a pure water–oil system. When the ratio of water to oil was 4: 6, and the content of ergosterol was 3.5 % (ergosterol/oil phase, w/w), the W/O emulsion had smaller particle size (438 nm), higher apparent viscosity, and better stability. Meanwhile, the stability of loaded chlorogenic acid was improved under unfavorable conditions (pH 1.2, 90 °C, ultraviolet irradiation, and oxidation), which were 73.87 %, 59.53 %, 62.53 %, and 69.73 %, respectively. Additionally, the bioaccessibility of chlorogenic acid (38.75 %) and ergosterol (33.69 %), and the scavenging rates of the emulsion on DPPH radicals (81.00 %) and hydroxyl radicals (82.30 %) were also enhanced. Therefore, a novel W/O Pickering emulsion was prepared in this work using ergosterol as an emulsifier solely, which has great potential for application in oil-based food and nutraceutical formulations.