Minimising oil droplet size using ultrasonic emulsification

Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients

Developing green and facile approaches to produce nanostructures suitable for bioactives, nanoencapsulation faces some challenges in the nutraceutical and food bioactive industries due to potential risks arising from nanomaterials fabrication and consumption. High-intensity ultrasound is an effective technology to generate different bio-based structures in sub-micron or nanometer scale. This technique owing to some intrinsic advantages such as safety, straightforward operation, energy efficiency, and scale-up potential, as well as, ability to control over size and morpHology has stood out among various nanosynthetic routes. Ultrasonically-provided energy is mainly transferred to the droplets and particles via acoustic cavitation (which is formation, growth, and implosive collapse of bubbles in solvent). This review provides an outlook on the fundamentals of ultrasonication and some applicable setups in nanoencapsulation. Different kinds of nanostructures based on surfactants, lipids, proteins and carbohydrates formed by sonication, along with their advantages and disadvantages are assessed from the viewpoint of stability, particle size, and process impacts on some functionalities. The gastrointestinal fate and safety issues of ultrasonically prepared nanostructures are also discussed. Sonication, itself or in combination with other encapsulation approaches, alongside biopolymers generate nano-engineered carriers with enough stability, small particle sizes, and a low polydispersity. The nano-sized systems improve techno-functional activities of encapsulated bioactive agents including stability, solubility, dissolution, availability, controlled and targeted release profile in vitro and in vivo plus other bioactive properties such as antioxidant and antimicrobial capacities. Ultrasonically prepared nanocarriers show a great potential in fortifying food products with desired bioactive components, especially for the industrial applications.

An Overview of Recent Advances in State-of-the-Art Techniques in the Demulsification of Crude Oil Emulsions

The processing of crude oil often requires the extraction of a large amount of water. Frequently, crude oil is mixed with water to form water-in-crude oil emulsions as the result of factors such as high shear at the production wellhead and surface-active substances that are naturally present in crude oil. These emulsions are undesirable and require demulsification to remove the dispersed water and associated inorganic salts in order to meet production and transportation specifications. Additionally, the demulsification of these crude oil emulsions mitigates corrosion and catalyst poisoning and invariably maximizes the overall profitability of crude oil production. Recently, there has been growing research interest in developing workable solutions to the difficulties associated with transporting and refining crude oil emulsions and the restrictions on produced water discharge. Therefore, this paper reviews the recent research efforts on state-of-the-art demulsification techniques. First, an overview of crude oil emulsion types, formation, and stability is presented. Then, the parameters and mechanisms of emulsification formation and different demulsification techniques are extensively examined. It is worth noting that the efficiency of each of these techniques is dependent on the operating parameters and their interplay. Moreover, a more effective demulsification process could be attained by leveraging synergistic effects by combining one or more of these techniques. Finally, this literature review then culminates with propositions for future research. Therefore, the findings of this study can help for a better understanding of the formation and mechanisms of the various demulsification methods of crude oil to work on the development of green demulsifiers by different sources.

Nanoemulsion: A Review on Mechanisms for the Transdermal Delivery of Hydrophobic and Hydrophilic Drugs

Nanoemulsions (NEs) are colloidal dispersions of two immiscible liquids, oil and water, in which one is dispersed in the other with the aid of a surfactant/co-surfactant mixture, either forming oil-in-water (o/w) or water-in-oil (w/o) nanodroplets systems, with droplets 20–200 nm in size. NEs are easy to prepare and upscale, and they show high variability in their components. They have proven to be very viable, non-invasive, and cost-effective nanocarriers for the enhanced transdermal delivery of a wide range of active compounds that tend to metabolize heavily or suffer from undesirable side effects when taken orally. In addition, the anti-microbial and anti-viral properties of NE components, leading to preservative-free formulations, make NE a very attractive approach for transdermal drug delivery. This review focuses on how NEs mechanistically deliver both lipophilic and hydrophilic drugs through skin layers to reach the blood stream, exerting the desired therapeutic effect. It highlights the mechanisms and strategies executed to effectively deliver drugs, both with o/w and w/o NE types, through the transdermal way. However, the mechanisms reported in the literature are highly diverse, to the extent that a definite mechanism is not conclusive.

Prediction of droplet sizes for oil-in-water emulsion systems assisted by ultrasound cavitation: Transient scaling law based on dynamic breakup potential

The dynamics of droplet breakup during emulsification is a complicated process due to the interplay between multiple physico-chemical and hydrodynamic factors, especially in an energy-intensive ultrasound-assisted emulsification process. In this work, by mapping the physical processing parameters of ultrasound emulsification into a reduced domain that is governed by the power density and the initial average droplet diameter, a dimensionless parameter that resembles the dynamic breakup potential (η) was established via dimensional analysis. In addition to shedding important insights into the emulsification process, η further facilitates the establishment of a transient scaling relationship that is a function of the characteristic value (a) of the emulsion system. Experimental case study on a cellulose nanocrystals (CNC)-based olein-in-water emulsion system prepared via ultrasound cavitation confirmed the validity of the scaling relationship and sub-universal self-similarity was observed. Using the proposed model, good predictions of the transient of droplet size evolution were attained where the value of η, i.e. the proportionality constant, can be conveniently computed using data from a single time point. Application on other emulsion systems further suggested that the value of a possibly indicates the relative minimum size limit of a particular fluids-emulsifier system. Our approach is general, which encourages widespread adoption for emulsification related studies.

Lipo-Dipeptide as an Emulsifier: Performance and Possible Mechanism

A lipo-dipeptide (C₁₃-lysine-arginine, C₁₃-KR) was designed as a potential emulsifier with good emulsifying properties under acidic condition. Compared with two traditional emulsifiers (whey protein isolate and Tween 80), C₁₃-KR emulsion had the minimum mean size but the highest zeta potential (around +100 mV). Moreover, C₁₃-KR emulsion showed better stability against environmental stresses, such as high salt concentrations and high temperature. The C₁₃-KR particles had the fastest move rate around 400 Hz when it attained an equilibrium state. Furthermore, C₁₃-KR emulsifier could sharply reduce the interfacial tension and had the lowest tension value at the oil/water interface. The interfacial tension of C₁₃-KR emulsifier was only 3.6 mN/m (0.5% w/v). In conclusion, the lipo-dipeptide C₁₃-KR could be considered as an emulsifier to produce emulsion under acidic condition.

Investigations in enhancement biodesulfurization of model compounds by ultrasound pre-oxidation

In this study, complicated model sulfur compounds in crude oil were biodesulfurized in a batch process by microbial consortium enriched from oil contaminated soil. Dibenzothiophene (DBT) was selected as model sulfur compounds. Ultrasonic radiation was used to pre-oxidize the model sulfur compounds before the biodesulfurization (BDS) process. The enhancement mechanism of ultrasound pre-oxidation (UPO) on the biodesulfurization of DBT was investigated. The effects of initial conditions on the biodesulfurization of DBT in UPO/BDS system such as solution initial pH, DBT initial concentration, sulfur source, biocatalyst initial concentration, and incubation temperature were discussed. The results show that the application of UPO before BDS procedure significantly improved the efficiency of the biodesulfurization and allowed sulfur removal in shorter time through oxidizing DBT to DBT sulfone, resulting in shortening the "4S" pathway for biodesulfurization from 4 steps to 2 steps, enhancement in reaction velocity and enzyme-substrate affinity as well as reduction in substrate inhibition. The concentration of 2-HBP increased fast with the use of ultrasound pre-oxidation, which was dependent on solution initial pH, DBT initial concentration, sulfur source, biocatalyst initial concentration, and incubation temperature.

Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis

Ultrasound treatment and high-pressure homogenization were used to prepare soybean protein (SP)-phosphatidylcholine (PC) nanoemulsions in this study. Nanoemulsions prepared by high-pressure homogenization were more stable. The structural changes of SP and PC under ultrasound treatment and high-pressure homogenization treatment were investigated by Raman spectroscopy. It could be concluded that ultrasound and high-pressure homogenization treatments increased both the content of α-helix and unordered structure but decreased that of β-structures of SP, while the interaction between SP and PC decreased α-helix content and also reduced unordered structure and β-sheet structure. Ultrasound treatment and high-pressure homogenization exposed more tryptophan and tyrosine residues to promote hydrophobic interaction between SP and PC, which was beneficial for stabilizing the nanoemulsion. The SP-PC interaction exerted a more significant effect on side chain structure than those observed under ultrasound treatment and high-pressure homogenization. The dominant g-g-t vibrational mode of the disulfide bond of soybean protein was not appreciably changed by the two preparations. High-pressure homogenization increased the disorder of lipid chains of PC, promoting SP-PC interaction and thereby increasing the stability of the nanoemulsion. The structural change provided a theoretical basis for preparation of two nanoemulsions.

Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration

The production of food emulsions has increased the demand for processes, natural emulsifiers and stabilizers that provide reasonable stability. This study approaches the influence of parameters that affect the stability of emulsions produced by sonication, such as ultrasonic power (150, 225 and 375 W) and gelatin concentration, when producing alginate, potato starch and gelatin stabilized emulsions. The results showed that sonication reduced viscosity, surface charge and improved the interfacial properties of biopolymeric solutions. Emulsions presented visual kinetic stabilization after 7 days of storage. The increase of sonication power reduced particle size but increased flocculation. The use of ultrasonic power at 225 and 375 W and gelatin in a concentration above 0.5% resulted in stable emulsions with smaller particle size, which is desirable for its application in food systems.

Ultrasonic nano-emulsification - A review

The emulsions with nano-sized dispersed phase is called nanoemulsions having a wide variety of applications ranging from food, dairy, pharmaceutics to paint and oil industries. As one of the high energy consumer methods, ultrasonic emulsification (UE) are being utilized in many processes providing unique benefits and advantages. In the present review, ultrasonic nano-emulsification is critically reviewed and assessed by focusing on the main parameters such pre-emulsion processes, multi-frequency or multi-step irradiations and also surfactant-free parameters. Furthermore, categorizing aposematic data of experimental researches such as frequency, irradiation power and time, oil phase and surfactant concentration and also droplet size and stability duration are analyzed and conceded in tables being beneficial to indicate uncovered fields. It is believed that the UE with optimized parameters and stimulated conditions is a developing method with various advantages.

A comparative study on de novo and ex novo lipid fermentation by oleaginous yeast using glucose and sonicated waste cooking oil

There are only a few reports available about the assimilation of hydrophobic substrates by microorganisms, however, it is well known that oleaginous microorganisms are capable of utilizing both hydrophilic and hydrophobic substrates and accumulate lipids via two different pathways namely de novo and ex novo lipid synthesis, respectively. In the present study, an oleaginous yeast, Cryptococcus curvatus, was investigated for its potentials to utilize a waste substrate of hydrophobic nature (waste cooking oil - WCO) and compared with its ability to utilize a hydrophilic carbon source (glucose). To facilitate the utilization of WCO by C. curvatus, the broth was sonicated to form a stable oil-in-water emulsion without adding any emulsifier, which was then compared with WCO samples without any ultrasound treatment (unsonicated) for the yeast cultivation. Ultrasonication reduces the size of hydrophobic substrates and improves their miscibility in an aqueous broth making them easily assimilated by oleaginous yeast. Under de novo lipid fermentation, the yeast synthesized 9.93 ± 0.84 g/L of cell dry weight and 5.23 ± 0.49 g/L lipids (lipid content of 52.66 ± 0.93% w/w) when cultivated on 40 g/L of glucose (C/N ratio of 40). The amount of cell dry weight, lipid concentration, and lipid content were considerably higher during the ex novo lipid synthesis. More specifically, the highest lipid content achieved was 70.13 ± 1.65% w/w with a corresponding dry cell weight and lipid concentration of 18.62 ± 0.76 g/L and 13.06 ± 0.92 g/L respectively, when grown on 20 g/L sonicated WCO. The highest lipid concentration, however, was observed when the yeast was cultivated on 40 g/L sonicated WCO. Under these conditions, 20.34 g/L lipids were produced with a lipid content of 57.05% w/w. On the other hand, lipid production with unsonicated WCO was significant lower, reaching 11.16 ± 1.02 g/L (69.14 ± 1.34% w/w of lipid content) and 12.21 ± 1.34 g/L (47.39 ± 1.67% w/w of lipid content) for 20 g/L and 40 g/L of WCO, respectively. This underpins the significance of the sonication treatment, especially at elevated WCO concentrations, to improve the accessibility of the yeast to the WCO. Sonication treatment that was used in this study assisted the utilization of WCO without the need to add emulsifiers, thus reducing the need for chemicals and in turn has a positive impact on the production costs. The microbial lipids produced presented a different fatty acid composition compared to the WCO, making them more suitable for biodiesel production as suggested by the theoretical estimation of the biodiesel properties.

Revision of the mechanisms behind oil-water (O/W) emulsion preparation by ultrasound and cavitation

Today emulsion preparation is receiving a lot of scientific attention, since emulsions are playing an essential role in many of the big industries, such as food, pharmaceutical or cosmetic industry. One of the most promising techniques for emulsion preparation is ultrasound emulsification. The purpose of this study is to expand the knowledge on the ultrasonically assisted emulsification model, that has not been amended since 1978. The model explains that oil-in-water emulsion formation is a two-step process. Firstly, the surface of the oil phase is disturbed and separated by the acoustic waves. Secondly, cavitation implosions further disrupt and disperse oil drops. We have used a high-speed camera to closely observe oil-in-water emulsion formation. The images show, that the ultrasound emulsification process is profoundly more complex. While the first and the last step of emulsion formation are the same as believed until now, additional intermediate stages of water-in-oil and even oil-in-water-in-oil occur.

Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative

Propolis has demonstrated potential use as food preservative but it presents strong and unpleasant flavor that alters the sensory characteristics foods. A nanoemulsion was proposed to carry the Brazilian propolis extracts for use as natural food preservative. Antimicrobial and antioxidant activities and chemical constituents of the extracts were investigated. The latter were made by sequential extraction using different solvents (hexane, ethyl acetate and ethanol). Antimicrobial activity was evaluated by agar diffusion and microdilution methods and antioxidant activity by DPPH and ABTS assays. Extracts showed antibacterial and antioxidant activity, highlighting the ethanolic which contained artepillin-C, kaempferide, drupanin and p-coumaric acid as main compounds by LC-MS analysis. The nanoemulsion developed by phase inversion method was characterized and stable under thermal-stress and centrifugation conditions. Biological properties evaluated were effectively maintained by the formulation. It was concluded that the nanoemulsion can be used as a food preservative, preventing degradation and masking the propolis off-flavor.

Stabilization of Dispersed Oil Droplets in Nanoemulsions by Synergistic Effects of the Gemini Surfactant, PHPA Polymer, and Silica Nanoparticle

Nanoemulsion systems comprising n-heptane (oleic component), stabilized by the {gemini surfactant (14-6-14 GS) + polymer [partially hydrolyzed poly-acrylamide (PHPA)] + silica (SiO₂) nanoparticle} shell and dispersed in aqueous phase, were synthesized by ultrasonication (high-energy method). Influence of ultrasonication time on nanoemulsion kinetics was investigated to predict the saturation droplet diameter. Morphological analysis by transmission electron cryomicroscopy imaging showed that oleic phase appears as uniformly dispersed spherical droplets in 14-6-14 GS-stabilized nanoemulsion, which on PHPA addition changes into a network structure consisting of larger oil droplets. 14-6-14 + PHPA + SiO₂ nanoemulsion systems show more effective packing arrangement with irregular-shaped (nonspherical) droplets. Dynamic light scattering studies identified droplet size distribution profiles in the range 4.2-25.4 nm for the surfactant-stabilized nanoemulsion, 125.9-358.8 nm for the surfactant-polymer nanoemulsion, and 88.4-222.3 nm for the surfactant-polymer-nanoparticle-based nanoemulsion in optimal dosage(s). Statistical analyses were performed using normal, log-normal, and Cauchy-Lorentz distribution functions. A modified form of Hinze theory was employed to model droplet behavior in analyzed nanoemulsion systems. Zeta potential values of nanoemulsions were studied at different time intervals to determine kinetic stability as well as corroborate Hinze model findings. In summary, this article aims at investigating nanoemulsion droplet stability by thorough examination of electrostatic repulsive barrier and steric hindrance effects.

Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion

An interesting liposome-stabilized oil-in-water Pickering emulsion shows pH-controllable and surfactant-dependent deformability whilst displaying dual delivery routes under external environment and oral-gastrointestinal conditions.

Ultrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilage

For the preparation of nanoemulsions, the correct choice of emulsifiers, together with the emulsification methods, directly influences the final product quality. The present study reports the ultrasound-assisted preparation of oil-in-water nanoemulsions produced with mucilage extracted from leaves of Pereskia aculeata Miller (ora-pro-nobis; OPN). The OPN mucilage (%) and soybean oil (%) concentration range, and the process operating parameters, ultrasonic power amplitude (%) and sonication time (min), were optimized based on the mean droplet diameter (d₃₂). The effect of the mucilage and oil concentrations was also investigated by the response variables such as polydispersity, density, turbidity, viscosity, zeta-potential, and interfacial tension. The higher OPN mucilage concentrations (%) with lower amounts of soybean oil (%) favored nanoemulsion formations (116 ≤ d₃₂ ≤ 171 nm) and increased polydispersity, density, and zeta-potential. On increasing OPN mucilage and soybean oil the turbidity of the dispersions increased. All colloidal systems showed Newtonian behavior, and the viscosity in the systems increased due to the greater OPN mucilage concentration in the aqueous phase at a certain oil concentration. In addition, lower values of equilibrium interfacial tension were found with increasing OPN mucilage concentrations. Finally, from the stability test, it can be pointed out that the OPN mucilage concentration should be between 1.0 and 1.5% and the oil concentration should be less than 5%, so that lower d₃₂ values are maintained over time. Therefore, mucilage extracted from OPN and the ultrasound technique can be used in the preparation of nanoemulsions.

Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound

The fabrication of concentrated nanoemulsions provides potential advantages such as loading capacity enhancement, storage and transportation costs reduction, and creation of novel textures. The current study investigated the capability of high power ultrasound on nanoemulsification of high concentration triglyceride using various natural emulsifiers (saponin, whey protein isolate, lecithin and sucrose monopalmitate). The impact of the emulsifier concentration (up to 6 wt%), oil content (up to 60 wt%) and exposure to sonication (up to 33 min) on the droplet size distribution, physical stability and rheological properties were evaluated. Regarding the dilute nanoemulsion (10 wt% oil), droplet size was inversely correlated with the concentration of emulsifiers, however only by using saponin (2 wt%) the droplet size was in nano range (d < 200 nm). The concentrated nanoemulsions (20–50 wt%) were also fabricated under sonication (15 min at saponin-to-oil ratio 2 : 10 w/w%). They also presented shear-thinning behavior with relatively low consistency coefficients. Surprisingly, the one with 60 wt% oil was easily converted to viscoelastic gel upon 3 min sonication. Owing to such characteristics, they could have potential applicability in formulation of soft foods, creams, sauces, salad dressings, pastes, lotions, cosmetics and pharmaceuticals.

The capability of ultrasonication and natural emulsifiers on nano-emulsification and nano-gelation of concentrated triglyceride oil was verified.

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

The effects of different ultrasound emulsification conditions (20 kHz at 50-55 W cm^-2, 40% amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein isolate-stabilized emulsions containing medium chain triglycerides (MCT), and long chain triglycerides (LCTs, palm, soybean and rapeseed oils) were investigated. It was found that MCT oil emulsions had the minimum droplet size (d_4,3) of 0.5 ± 0.0 µm after ultrasound emulsification for 18 min. Moreover, results indicated that MCT oil emulsions had better emulsion stability (using distilled water as a water phase at neutral pH and room temperature) and higher adsorbed protein amounts at their interface than the LCTs emulsions. However, the absolute zeta (ζ)-potential values of MCT oil emulsions were the lowest among all the oil-in-water emulsions. Interestingly, the particle size of palm oil emulsion decreased after heat treatment at 90 °C for 30 min. In conclusion, high intensity ultrasound (HIU) could be considered as a useful emulsification technology to produce emulsions stabilized by soy protein isolate. However, the physicochemical properties of emulsions were different based on the types of oils as well as HIU time.

Ultrasonication assisted formation and stability of water-in-oil nanoemulsions: Optimization and ternary diagram analysis

An energy efficient and scalable method designed to form stable and transparent water-in-oil (W/O) nanoemulsion can be attained by optimization of process parameters and study of ternary diagram. Application of high energy in addition to the low energy at the optimized conditions have been targeted to make the process energy efficient, since later part is applied to droplets formed at less energy. In the present work, formation of combined energy mixed surfactant nanoemulsion was achieved by combined approach of isothermal low energy followed by ultrasonication that could be used as a fuel in compression ignition engine free from NO_x and particulate matter emissions. A mixture of two functional groups (ether and ester) non-ionic surfactants was used at optimized ratio of 0.71/0.29 (Span 80/TX-100; w/w). Optimization of ultrasonicated parameters resulted in 25% amplitude, 0.5 pulse mode factor and 8.5 min of sonication time. A ternary diagram study was performed to recognize the compositions accountable for the formation of transparent, translucent and opaque emulsions in the bounded range of water fraction 0.02 to 0.11 and surfactant fraction 0.10 to 0.20. Surfactant-to-water (β) ratio found applicable for the production of nano-sized droplets in the range of 2 ≤ β ≤ 3. A minimum droplet size of 25 ± 1 nm was attained in the present study. An increase in surfactant fraction decreased average droplet size, whereas, increase in water fraction increased average droplet size. Reduction in droplet size was prominently found in the range of energy density from 15.23 J.ml^-1 to 40 J.ml^-1 thereafter, it decelerated up to 160 J.ml^-1. Prediction of average droplet size modeled with energy density fitted well and could be used for scaling up and tuning the droplet size. Resultant nanoemulsion samples displayed kinetic stability whereas long term stability (45 days) assessed using Ostwald ripening model showed stability in the order of β = 2.0 > β = 2.5 > β = 3.0 > β = 4.0.

Nanodispersions stabilized by β-cyclodextrin nanosponges: application for simultaneous enhancement of bioactivity and stability of sage essential oil

The aim of this work was to stabilize oil-in-water nanoemulsion containing sage (salvia officinalis) essential oil, for enhancing its physicochemical stability and enlarging its industrial applications. New β-cyclodextrin nanosponges were synthesized by polycondensation using naphthalene dicarboxylic acid as cross-linking agent, the latter system was characterized by FTIR spectroscopy, SEM, BET, and powder XRD. Nanoemulsions stabilized by free β-cyclodextrin or nanosponges were prepared, their physicochemical properties were determined (particles size, zeta potential, viscosity, turbidity, and essential oil content) and their stability was studied at different storage temperatures (4 °C, 20 °C, and 40 °C) during 3 months. Pharmaceutical application of prepared nanoemulsions was investigated in vitro by dissolution test study and in vivo by their antidiabetic activity evaluation in rats. Sage essential oil nanoemulsion stabilized by β-cyclodextrin-naphthalene dicarboxylic acid nanosponges presents very high stability and promising uses in pharmaceutical industry.

Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels

In many food products such as gels, pastes, jellies, creams, sausages, and selected dressings or spreads, it is desirable to formulate concentrated triglyceride nanoemulsions so as to deliver lipophilic functional agents. In this study, the ability of ultrasonication to form nanoemulsions and nanogels containing high concentration of sunflower oil was investigated in the presence of sodium dodecyl sulfate (SDS) as a surfactant. The influence of SDS and oil concentration and duration of sonication on the physical stability, mean droplet diameter, and rheological properties of emulsions were determined. Ultrasonication for up to 9 min was highly effective on fabrication of stable nanoemulsions (an average droplet size of 158-171 nm) at low oil/surfactant ratio (10:0.7). The viscosity and storage modulus increased with decreasing the droplet size particularly at higher oil concentrations. The viscous nanoemulsions (containing 60, 50, and 40 wt % oil) transformed into viscoelastic gels when sonicated for 3, 9, and 30 min, respectively. On the basis of the findings of the present study, such textural and rheological modifications, resulted from droplet size decreasing, could be potentially useful in designing reduced fat gel-like products.

Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability

Apigenin has attracted a great interest in the food industry due to the wide range of its biological activities including antioxidant and anti-inflammatory. The encapsulation of apigenin in oil-in-water (O/W) emulsions could overcome its low solubility and lead to the development of new functional food products. The aim of this study is to formulate food-grade O/W submicron emulsions loaded with apigenin using high-pressure homogenization. Supersaturated solutions of 0.1 wt% apigenin in ethyl oleate were heated at 100 °C for 30, 60, or 120 min and the supernant after centrifugation were used as to-be-dispersed phases. An aqueous solution containing 1 wt% tween 20 was used as the continuous phase. We examined the effect of heating process of the ethyl oleate prior to emulsification and the homogenization-pressure (60-150 MPa) on the physico-chemical characteristics of the O/W emulsions immediately after formulation and during storage. Submicron O/W emulsions were formulated and the lowest average droplet diameter (d_av) was 169 ± 2.082 nm with a polydispersity index (PDI) of 0.06 ± 0.002. After 30 days of storage at 4 °C, the O/W emulsion formulated remained physically stable with little change in their d_av and PDI values. The preheat treatment of ethyl oleate, affected the initial loaded apigenin concentration but hardly affected the physico-chemical stability of O/W emulsions. However, HPLC analysis demonstrated that the emulsification pressure was a relevant parameter affecting apigenin retention during the storage of O/W emulsions. Apigenin degradation in ethyl oleate O/W emulsions followed zero order kinetics and about 91.5-93.5% of apigenin could be retained in O/W emulsions after 30 days of storage.

DNA-Coated Functional Oil Droplets

Many industrial soft materials include oil-in-water (O/W) emulsions at the core of their formulations. By using tuneable interface stabilizing agents, such emulsions can self-assemble into complex structures. DNA has been used for decades as a thermoresponsive, highly specific binding agent between hard and, recently, soft colloids. Up until now, emulsion droplets functionalized with DNA had relatively low coating densities and were expensive to scale up. Here, a general O/W DNA-coating method using functional nonionic amphiphilic block copolymers, both diblock and triblock, is presented. The hydrophilic poly(ethylene glycol) ends of the surfactants are functionalized with azides, allowing for efficient, dense, and controlled coupling of dibenzocyclooctane-functionalized DNA to the polymers through a strain-promoted alkyne-azide click reaction. The protocol is readily scalable due to the triblock's commercial availability. Different production methods (ultrasonication, microfluidics, and membrane emulsification) are used with different oils (hexadecane and silicone oil) to produce functional droplets in various size ranges (submicron, ∼20 and >50 μm), showcasing the generality of the protocol. Thermoreversible submicron emulsion gels, hierarchical "raspberry" droplets, and controlled droplet release from a flat DNA-coated surface are demonstrated. The emulsion stability and polydispersity is evaluated using dynamic light scattering and optical microscopy. The generality and simplicity of the method opens up new applications in soft matter, biotechnological research, and industrial advances.

Astaxanthin-alpha tocopherol nanoemulsion formulation by emulsification methods: Investigation on anticancer, wound healing, and antibacterial effects

Emulsion-based delivery systems have been fabricated and developed to increase the bioavailability of astaxanthin and alpha-tocopherol as active compounds for various biomedical applications. Astaxanthin-alpha tocopherol nanoemulsion (ATNE) is well known for its potential 6.-6.30 effect. The current study investigated ATNE by spontaneous (SENE) and ultrasonication emulsification (USNE) methods to optimally fabricate oil/water nanoemulsion characterized for biomedical applications. The two methods were compared by using a response surface method of 3-level Box-Behnken design (BBD) with significant factors. Transmission electron microscopy (TEM) confirmed spherical-shaped nanoemulsion from SENE and USNE methods and dynamic light scattering (DLS) proved the good stability of the fabricated nanoemulsion. Cytotoxicity studies on three different cancer cells confirmed that the nanoemulsion at higher concentrations was more toxic than one at lower concentrations by accompanying a significant decrease in the cellular viability after 24 and 48 h of exposure. The wound-healing potential using scratch assay evidenced faster healing effect of the nanoemulsion. Both minimal inhibitory concentration (MIC) and minimum bactericidal concentrations (MBC) methods confirmed significant antibacterial activity to disrupt the integrity of the bacterial cell membrane. The current results suggested that ATNE act as effectively targeted drug delivery vehicles in the future for cancer treatment applications due to its significant results of anticancer, wound healing, and antimicrobial effects.

Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins

BACKGROUND

Vegetable proteins are increasingly used to stabilize oil-in-water (O/W) emulsions. However, emulsions are thermodynamically unstable. Recently, high-intensity ultrasound (US) has been used to enhance the stability of emulsions. For these reasons, and considering almond (Prunus dulcis L.) as a good source of high-quality proteins, the aim of this work was to investigate the effect of US treatment on the stability of pre-emulsification O/W emulsions coated with almond protein isolate (API).

RESULTS

The influence of API concentration (0.25-2.0 g L^-1 ), ion strength (0-500 mmol L^-1 NaCl), and pH (3.0-7.0) on the stability of US-treated emulsions was evaluated. US treatment (200-600 W, 25 kHz, 15 min) led to a significant reduction in the particles size of droplets in emulsions, increased critical osmotic pressure and additional protein interfacial adsorption, and thus the formation of more stable emulsions. The more unfolded and random coil structures of the proteins were detected at higher US power, facilitating protein interfacial adsorption. Increasing API concentrations resulted in higher stability of US-treated emulsions against untreated counterparts. The US-treated emulsions were more resistant to salt than untreated samples. In the range from pH 3.0 to7.0, US treatment also enhanced the physical stability of emulsions compared with untreated emulsions.

CONCLUSION

US technology could be applied to produce more stable O/W food emulsions stabilized by proteins. © 2018 Society of Chemical Industry.