Multiple emulsions for food use

Single-Step Formation of Pickering Double Emulsions by Exploiting Differential Wettability of Particles

We present a modular single-step strategy for the formation of single and Pickering double emulsions (DEs). To this end, we consider the role of surface modification of particles and their dispersibility in different phases in the context of the design of Pickering emulsions by varying the volume fraction of oil in the oil-water mixture (ϕoil) used for emulsification. In particular, the experiments are performed by considering (a) model spherical and nonspherical colloids of different wettabilities which are tailored by oleic acid treatment, (b) immiscible liquids with or without particles, and (c) varying ϕoil from 0.1 to 0.9. We show that it is possible to affect a transition from (i) oil-in-water (O/W) emulsion to water-in-oil (W/O) emulsion and (ii) oil-in-water (O/W) to oil-in-water-in-oil (O/W/O) to water-in-oil (W/O) as ϕoil is systematically varied. We elucidate that the range of ϕoil at which particle stabilized DEs of the O/W/O type form can be tuned by engineering surface modification of particles to different extents. Furthermore, the arrangement of particles on the surface of droplets in the Pickering DEs is discussed. Our results conclusively establish that the differential wettability of particles is the key for the design of Pickering DEs. The versatility of the proposed strategy is established by developing DEs using a number of model colloidal systems.

Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk

BACKGROUND

Single emulsifiers have an effect on the stability of plant protein drinks, giving some improvement. Emulsifiers are more effective in maintaining emulsion stability when combined with polysaccharides such as xanthan gum. In this paper, we studied the food-grade emulsifier sucrose ester and measured the average particle size, polydispersity value, zeta potential, microrheological properties, microstructure and creaming index related to walnut protein emulsion by constructing a walnut protein emulsion simulation system. SDS-PAGE and low-field NMR were used to analyze the relative molecular masses of emulsions and the water distribution of emulsions, respectively, to further investigate the synergistic effects of sucrose esters and xanthan gum on the ease of emulsification and intrinsic mechanisms of different molecular weight proteins of walnut protein emulsions.

RESULTS

The results indicate that the synergistic effect of sucrose esters and xanthan gum was to stabilize emulsions better than single emulsifiers. Xanthan gum and protein may form protein-polysaccharide complexes, as well as the hydrophobic interaction between sucrose ester and xanthan gum. The properties of xanthan gum can improve the stability of the emulsion by affecting the mechanical properties of walnut protein emulsion, and the combination of sucrose ester and xanthan gum can better stabilize large protein molecules.

CONCLUSION

The results not only provide a theoretical basis for the stability of plant protein emulsion systems, but also provide technical support for the production and processing of large-molecule plant proteins into emulsions in this field for improving their stability, and also provide more possibilities for other types of emulsions. © 2023 Society of Chemical Industry.

Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations

The stability of food emulsions is the basis for other properties. During their production and processing, emulsions tend to become unstable due to their thermodynamic instability, and it is usually necessary to add emulsifiers and proteins to stabilize emulsions. It becomes crucial to study the intrinsic mechanisms of emulsifiers and proteins and their joint stabilization of food emulsions. This paper summarizes the research on intrinsic mechanisms of food emulsions stabilized by emulsifiers and proteins in recent years. The destabilization and stabilization of emulsions are related to the added surfactants. The properties, type, and concentration of emulsifiers determine the stability of emulsions, and the emulsifiers can be classified into different types (e.g., ionic or nonionic, solid or liquid) according to their properties and sources. The physicochemical properties of proteins (e.g., spatial conformation, hydrophobicity) and the composition of proteins can also determine the stability of emulsions, and emulsions stabilized by emulsifiers and proteins together not only depend on these factors but also have a great relationship with the mutual combination and competition between the two. The instability and stability of emulsions are related to factors such as interfacial interaction forces, the rheological nature of the interface, and the added surfactant.

Self-assembly and structures of nanoscale double emulsion droplets through coarse-grained molecular dynamics simulations

Examples of self-assembled multiple emulsion droplets on the nanometre scale are very rare. In this work, we use coarse-grained (CG) molecular dynamics simulations to study the self-assembly of ternary mixtures consisting of water, n-heptane, and nonionic surfactant tetraethylene glycol monododecyl ether (C12E4). The water volume fractions studied are 1%, 3%, and 5%, respectively. Various nanoscale emulsions are obtained in a spontaneous process. When the water/surfactant volume ratio vm/s = 1.0/1.0, the obtained emulsion droplets are identified as oil-in-water-in-oil (O/W/O) double types, consisting of an oil core, an inner surfactant layer, a water layer, and an outer surfactant layer. The water molecules are distributed around the hydrophilic ends of the surfactants, while the hydrophobic ends of the surfactants wrap the oil cores and penetrate into the oil bulk. Hydrogen-bond interactions among water and the hydrophilic ends of the surfactants form cross-links that stabilize the double emulsion droplets. The sizes of all the oil cores inside the droplets are <6 nm in diameter, even with the highest water volume fraction of 5%. Both the concentration of free water molecules on the order of 10-6 mol/cm3 and the favourable energy change during emulsion formation indicate that the emulsion droplets are thermodynamically stable. In contrast, for vm/s = 1.0/5.5, no double emulsion but a simple water-in-oil emulsion was observed, with morphologies evolving from oblate to bicontinuous phases with an increase in the water volume fraction from 1% to 5%. Our coarse-grained molecular dynamics simulations provide valuable insight for the preparation of nanoscale double emulsions and the characterization of their structures.

Preparation and Characterization of GX-50 and Vitamin C Co-encapsulated Microcapsules by a Water-in-Oil-in-Water (W1/O/W2) Double Emulsion-Complex Coacervation Method

Co-encapsulated xanthoxylin (GX-50) and vitamin C (Vc) microcapsules (GX-50-Vc-M) were prepared by the combination of a water-in-oil-in-water (W1/O/W2) double emulsion with complex coacervation. The W1/O/W2 double emulsion was prepared by two-step emulsification, and it has a uniform particle size of 8.388 μm and high encapsulation efficiencies of GX-50 (85.95%) and Vc (67.35%) under optimized process conditions. Complex coacervation occurs at pHs 4.0-4.7, which has the highest encapsulation efficiency of GX-50 and Vc at pH 4.5. The complex coacervate with tannic acid solidifying (namely, wet microcapsules) has better mechanical properties and also enhances the ability of co-encapsulation of active ingredients. The resulting microcapsules by freeze-drying of wet microcapsules were characterized by UV-vis absorbance spectroscopy (UV-vis), Fourier infrared spectroscopy (FI-IR), confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), X-ray diffraction (XRD), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) radical scavenging, and in vitro permeation measurements. Under optimal conditions, the encapsulation efficiency and drug loading of GX-50-Vc-M for GX-50 and Vc are, respectively, 78.38 ± 0.51 and 59.34 ± 0.56%, and 35.6 ± 0.68 and 29.8 ± 0.92%. A slight shift in the FTIR peak between single GX-50 or Vc and GX-50-Vc-M confirmed the successful co-encapsulation of GX-50 and Vc in microcapsules. GX-50-Vc-M has bridged irregular spherical aggregates, while GX-50 and Vc are, respectively, encapsulated in hydrophobic and hydrophilic cavities of microcapsules in an amorphous dissolved state. GX-50-Vc-M has the highest DPPH· radical scavenging rate of 62.51%, and the scavenging process of GX-50-Vc-M on DPPH· radicals is more in line with the pseudo-second-order kinetic equation model. Moreover, the in vitro permeation of GX-50 and Vc in GX-50-Vc-M can reach maximum values of 40 and 60%, respectively. This concludes that GX-50-Vc-M is a promising delivery system for the penetration of the antioxidant into the deeper layers of the skin for the antioxidant effect.

Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion

Curcuma is a world-renowned herb known for its immense health benefits. In this study, physicochemical analyses were performed on the curcumin standard sample and curcumin multiple emulsions. The emulsions were analysed for thermal and structural stability for 21 days. Confocal laser microscopy (CLSM) was performed in order to observe the emulsion encapsulation. Modulated differential scanning calorimetry (MDSC) and HPLC methods revealed a variety of curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin, and cyclocurcumin) in the investigated curcumin standard. In addition, the MDSC method was found to be suitable and comparable to HPLC for determining the curcuminoid substances. The analysis of the curcumin release revealed a value of 0.18 w.% after 14 days as the equilibrium value. Furthermore, an increase in the sizes of the emulsions was observed at the end of the 21-day study. The emulsion stability index (ESI) was used to measure the stability of multiple emulsions. The ESI reached 55.8% between 7 and 21 days later. Nano droplets of the oil phase loaded with dispersed curcumin particles captured inside the water-based carboxymethylcellulose micelles were clearly observed by CLSM.

Oxidation and oxidative stability in emulsions

Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil-in-water and water-in-oil) and uncommon emulsions in food production (oil-in-oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.

Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation

Capsaicin is a water-insoluble bioactive component with several beneficial physiological functions. However, the widespread application of this hydrophobic phytochemical is limited by its low water-solubility, intense irritation, and poor bioaccessibility. These challenges can be overcome by entrapping capsaicin within the internal water phase of water-in-oil-in-water (W/O/W) double emulsions via using ethanol to induce pectin gelling. In this study, ethanol was used both to dissolve capsaicin and to promote pectin gelation, thereby forming capsaicin-loaded pectin hydrogels that were used as the internal water phase of the double emulsions. Pectin addition improved the physical stability of the emulsions and led to a high encapsulation efficiency of capsaicin (>70 % after 7d storage). After simulated oral and gastric digestion, capsaicin-loaded double emulsions maintained their compartmentalized structure, avoiding capsaicin leakage in the month and stomach. The double emulsions were digested in the small intestine, thereby releasing the capsaicin. Capsaicin bioaccessibility was significantly enhanced after encapsulation, which was attributed to mixed micelle formation by the digested lipid phase. Furthermore, encapsulation of capsaicin within the double emulsions reduced the irritation in the gastrointestinal tissues of mice. This kind of double emulsion may have great potential for the development of more palatable capsaicin-loaded functional food products.

Simple formulation and characterization of double emulsion variant designed to carry three bioactive agents

Multiple emulsions are thermodynamically stable systems that mark applications in various fields including drug delivery systems. They allow enhanced availability of drugs, greater absorption, and present reduced toxicity, among other desirable properties. In this work, we aimed to formulate a unique double emulsion (O1/W + W1/O2/W/W) with three bioactive components viz. Ocimum tenuiflorum oil, Cocos nucifera oil and crystalline Cinnamomum camphora. Three surfactants with different HLB values viz. Tween-20, Tween-80 and Triton X-100 were used for the emulsification process. The method followed was simple as compared to current methods employed for formulating multiple emulsions. Formulation was characterized using techniques of bright field microscopy, Dynamic Light Scattering (DLS), High-Resolution Transmission Electron Microscopy (HR-TEM) and Fourier-transform infrared spectroscopy (FTIR). Image processing tools were also used to characterize the formulation, which reliably cross-verified the observations from conventional characterization techniques. The potency of individual components of emulsion was compared with the prepared double emulsion model by testing the activity on two pathologically relevant bacterial strains: Fusobacterium nucleatum (FN) and Porphyromonas gingivalis (PG).

Biocides and techniques for their encapsulation: a review

Biocides are compounds that are broadly used to protect products and equipment against microbiological damage. Encapsulation can effectively increase physicochemical stability and allow for controlled release of encapsulated biocides. We categorized microencapsulation into coacervation, sol-gel, and self-assembly methods. The former comprises internal phase separation, interfacial polymerization, and multiple emulsions, and the latter include polymersomes and layer-by-layer techniques. The focus of this review is the description of these categories based on their microencapsulation methods and mechanisms. We discuss the key features and potential applications of each method according to the characteristics of the biocide to be encapsulated, relating the solubility of biocides to the capsule-forming materials, the reactivity between them and the desired release rate. The role of encapsulation in the safety and toxicity of biocide applications is also discussed. Furthermore, future perspectives for biocide applications and encapsulation techniques are presented.

The Potential Application of Pickering Multiple Emulsions in Food

Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.

Effects of the Distribution Site of Crystallizable Emulsifiers on the Gastrointestinal Digestion Behavior of Double Emulsions

Double emulsions (DEs) are promising delivery vehicles for the protective and programmed release of bioactive compounds. Herein, DEs with monoglycerides crystallized at the internal- or external interface or oil phase were fabricated. The results suggested that the crystallization site of monoglycerides exerts a significant role in retarding the structural degradation and lipid digestion of DEs by affecting the available contact area of lipase. At the initial stage of intestinal digestion, compared with noncrystalline DEs (82.1%, 3.7 min), the burst release of internal markers in the internal interface crystallized emulsions was decreased by 42.4% and the lag time of free fatty acid (FFA) release was delayed by 5.8 min in the external interface crystallized emulsions. The structural integrity and digestion kinetics of the external interface crystallized DEs were synchronized with the retention time of the interfacial crystals. Therefore, crystallizable emulsifiers exhibit unique and fine regulatory effects on the digestive properties of emulsions.

Preparation, Morphology and Release of Goose Liver Oil Microcapsules

Goose liver oil (GLO) microcapsules were prepared by konjac glucomannan (KGM) and soybean protein isolate (SPI) for the first time as wall materials. The GLO could be effectively encapsulated, with an encapsulation efficiency of 83.37%, when the ratio of KGM to SPI was 2.9:1, the concentration of the KGM-SPI composite gel layer was 6.28% and the ratio of the GLO to KGM-SPI composite gel layer was 1:6. Fourier transform infrared spectroscopy and X-ray diffraction methods showed electrostatic interactions between KGM and SPI molecules and the formation of hydrogen bonds between the GLO and KGM-SPI wall components. The results of scanning electron microscopy showed a smooth spherical surface morphology of the microcapsules with a dense surface and no cracks. The confocal laser scanning microscopy showed that the microcapsules were homogeneous inside and no coalescence occurred. The encapsulated GLO has a significantly higher thermal and oxidative stability compared to free GLO. In the in vitro digestion experiment, 85.2% of the microcapsules could travel through gastric juice, and 75.2% could be released in the intestinal region. These results suggested that microcapsules prepared by KGM-SPI might be used as a carrier for the controlled release of GLO and could microencapsulate various oil-soluble nutrients in food products.

Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions

Double emulsions (W/O/W) with compartmentalized structures have attracted a lot of research interests due to their diverse applications in the food industry. Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0–8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated. Rheological tests revealed that the mechanical properties of double emulsions were dependent on the mass ratio of BW. With the increase in BW content, double emulsions showed a higher resistance against deformation, and lower friction coefficient with a smoother mouthfeel. Turbiscan analysis showed that the addition of BW improved the stability of double emulsions during a 14 days’ storage, under freeze–thawed, and osmotic pressure conditions, but it did not improve the heating stability of double emulsions. The addition of BW contributed to lower air-emulsion partition coefficients of flavor (2,3-diacetyl) compared to those without the addition of BW at 20 °C and 37 °C, respectively. Furthermore, the addition of BW and its mass ratio significantly altered the flavor release behavior during the open-bottle storage of double emulsions. The response value of 0% BW dropped sharply on the first day of opening storage, showing a burst release behavior. While a slow and sustained release behavior was observed in double emulsions with 8.0% BW. In conclusion, gelation of the intermediate oil phase of double emulsions significantly enhanced the stability of double emulsions with tunable oral sensation and flavor release by varying the mass ratio of beeswax.

Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles

Medium and high internal phase W₁/O/W₂ multiple Pickering emulsions (MPEs) were fabricated by physically-modified hordein nanoparticles. A triphasic system was developed at dispersed phase volume fraction (Φ) of 0.5 with an overrun value of ∼40%. No overrun was detected in high internal phase MPEs (Φ 0.8). Optical and confocal laser scanning microscopy confirmed the formation of MPEs. Monomodal droplet size distribution with a mean diameter of 32.90 and 21.48 μm was observed for MPEs at Φ 0.5 and Φ 0.8, respectively. Static multiple light scattering confirmed that creaming was the main mechanism behind the instability of MPEs. Both MPEs revealed pseudo-plastic behavior and predominant storage modulus (G') over the applied frequency range. The encapsulation efficiency of vitamin B₁₂ in MPEs was 98.3% and remained relatively constant during 28 d. These results suggested the excellent potential of hordein nanoparticles as appropriate candidate for designing multi-structural colloidal systems using plant proteins.

Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review

Double emulsions (DEs), known as emulsions of emulsions, are dispersion systems in which the droplets of one dispersed liquid are further dispersed in another liquid, producing double-layered liquid droplets. These systems are widely used in the food and pharmaceutical industries due to their ability to co-encapsulate both hydrophilic and hydrophobic bioactive compounds. However, they are sensitive and unstable and their controlled release is challenging. In this study, first, the stability of DEs and their release mechanisms are reviewed. Then, the factors affecting their stability, and the release of bioactive compounds are studied. Finally, modeling of the release in DEs is discussed. This information can be useful to optimize the formulation of DEs in order to utilize them in different industries.

Microfluidic-Based Droplets for Advanced Regenerative Medicine: Current Challenges and Future Trends

Microfluidics is a promising approach for the facile and large-scale fabrication of monodispersed droplets for various applications in biomedicine. This technology has demonstrated great potential to address the limitations of regenerative medicine. Microfluidics provides safe, accurate, reliable, and cost-effective methods for encapsulating different stem cells, gametes, biomaterials, biomolecules, reagents, genes, and nanoparticles inside picoliter-sized droplets or droplet-derived microgels for different applications. Moreover, microenvironments made using such droplets can mimic niches of stem cells for cell therapy purposes, simulate native extracellular matrix (ECM) for tissue engineering applications, and remove challenges in cell encapsulation and three-dimensional (3D) culture methods. The fabrication of droplets using microfluidics also provides controllable microenvironments for manipulating gametes, fertilization, and embryo cultures for reproductive medicine. This review focuses on the relevant studies, and the latest progress in applying droplets in stem cell therapy, tissue engineering, reproductive biology, and gene therapy are separately evaluated. In the end, we discuss the challenges ahead in the field of microfluidics-based droplets for advanced regenerative medicine.

Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion

In this study, the effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion (DE) was investigated. Thermal-driven gelation of O and W1 was performed using monoglyceride and κ-carrageenan, respectively. To accelerate lipid oxidation, ferrous sulfate was encapsulated in W1. Using this approach, O gelation reduced the volume-weighted size (d4,3) of DEs droplets and provided good physical stability. However, non-gelled DEs and those containing gelled W1 exhibited extensive flocculation and coalescence. Moreover, oleogelation resulted in a predominant elastic behavior with weak frequency dependence of viscoelastic properties. Oxidation was significantly reduced by W1 gelation; however, the O gelation led to a higheroxidation rate. Oxidation kinetic parameters induced by a hydrophilic (gallic acid) and a lipophilic (α-tocopherol) antioxidant showed that DEs containing gelled O droplets presented high physical and oxidative stability when α-tocopherol was present.

Microfluidic encapsulation for controlled release and its potential for nanofertilisers

Nanotechnology is increasingly being utilized to create advanced materials with improved or new functional attributes. Converting fertilizers into a nanoparticle-form has been shown to improve their efficacy but the current procedures used to fabricate nanofertilisers often have poor reproducibility and flexibility. Microfluidic systems, on the other hand, have advantages over traditional nanoparticle fabrication methods in terms of energy and materials consumption, versatility, and controllability. The increased controllability can result in the formation of nanoparticles with precise and complex morphologies (e.g., tuneable sizes, low polydispersity, and multi-core structures). As a result, their functional performance can be tailored to specific applications. This paper reviews the principles, formation, and applications of nano-enabled delivery systems fabricated using microfluidic approaches for the encapsulation, protection, and release of fertilizers. Controlled release can be achieved using two main routes: (i) nutrients adsorbed on nanosupports and (ii) nutrients encapsulated inside nanostructures. We aim to highlight the opportunities for preparing a new generation of highly versatile nanofertilisers using microfluidic systems. We will explore several main characteristics of microfluidically prepared nanofertilisers, including droplet formation, shell fine-tuning, adsorbate fine-tuning, and sustained/triggered release behavior.

Co-encapsulation of (-)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

Co-loaded (-)-epigallocatechin-3-gallate (EGCG) and quercetin double emulsions and hydrogel beads were prepared, and their structure, functions, and digestion characteristics were investigated. The double emulsion particles were adsorbed by the cross-linked chains of the hydrogel beads. The encapsulation efficiencies of EGCG and quercetin within the hydrogel beads were higher than those within the double emulsion, while the antioxidant activities of the double emulsions were higher than those of the hydrogel beads. A lower amount of free fatty acids (FFAs) was released from the hydrogel beads than that released from the double emulsions. The bioavailability of EGCG was higher in the hydrogel beads than those in the double emulsions, while the quercetin bioavailability was not significantly different expect for the ratio of 3:7. The hydrogel beads remained intact in the stomach; however, numerous oil spills occurred in the small intestine. These data may improve double-emulsion-based delivery systems for controlled lipolysis and the release of co-encapsulated hydrophilic and lipophilic bioactive compounds.

High-throughput sorting of nanoliter droplets enabled by a sequentially addressable dielectrophoretic array

Droplet microfluidics has emerged as a powerful tool for a diverse range of biomedical and industrial applications such as single-cell analysis, directed evolution, and metabolic engineering. In these applications, droplet sorting has been effective for isolating small droplets encapsulating molecules, cells, or crystals of interest. Recently, there is an increased interest in extending the applicability of droplet sorting to larger droplets to utilize their size advantage. However, sorting throughputs of large droplets have been limited, hampering their wide adoption. Here, we report our demonstration of high-throughput fluorescence-activated droplet sorting of 1 nL droplets using an upgraded version of the sequentially addressable dielectrophoretic array (SADA), which we reported previously. The SADA is an array of electrodes that are individually and sequentially activated/deactivated according to the speed and position of a droplet passing nearby the array. We upgraded the SADA by increasing the number of driving electrodes constituting the SADA and incorporating a slanted microchannel. By using a ten-electrode SADA with the slanted microchannel, we achieved fluorescence-activated droplet sorting of 1 nL droplets at a record high throughput of 1752 droplets/s, twice as high as the previously reported maximum sorting throughput of 1 nL droplets.

Microfluidic production of monodisperse emulsions for cosmetics

Droplet-based microfluidic technology has enabled the production of emulsions with high monodispersity in sizes ranging from a few to hundreds of micrometers. Taking advantage of this technology, attempts to generate monodisperse emulsion drops with high drug loading capacity, ordered interfacial structure, and multi-functionality have been made in the cosmetics industry. In this article, we introduce the practicality of the droplet-based microfluidic approach to the cosmetic industry in terms of innovation in productivity and marketability. Furthermore, we summarize some recent advances in the production of emulsion drops with enhanced mechanical interfacial stability. Finally, we discuss the future prospects of microfluidic technology in accordance with consumers' needs and industrial attributes.

Recent Innovations in Emulsion Science and Technology for Food Applications

Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.

Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion

The present work aims to fabricate the genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates (G-AWC) to stabilize W/O/W emulsions for encapsulation and delivery of grape seed proanthocyanidins (GSP). After crosslinking reaction, the molecular weight was increased and surface hydrophobicity was decreased. Then, the G-AWC and polyglycerol polyricinoleate (PGPR, a lipophilic emulsifier) were employed to prepare a GSP-loaded W/O/W emulsion with the addition of gelatin and sucrose in W₁ phase via a two-step procedure. Creamed emulsion could be fabricated at W₁/O volume fraction (Φ) of 10%-70% and further increased Φ to 75% or even up to 90% could obtain gel-like emulsion with notably elastic behaviors. In the W₁/O/W₂ emulsion with Φ of 80%, the encapsulation efficiency (EE) of GSP reached up to 95.86%, and decreased by ca. 10% after a week of storage. Moreover, the encapsulated GSP in the emulsion showed a remarkably higher bioaccessibility (40.72%) compared to free GSP (13.11%) in the simulated gastrointestinal digestion. These results indicated that G-AWC-stabilized W/O/W emulsions could be an effective carrier to encapsulate water-soluble bioactive compounds with enhanced stability and bioaccessibility.

Ultra-high-frequency radio-frequency acoustic molecular imaging with saline nanodroplets in living subjects

Molecular imaging is a crucial technique in clinical diagnostics but it relies on radioactive tracers or strong magnetic fields that are unsuitable for many patients, particularly infants and pregnant women. Ultra-high-frequency radio-frequency acoustic (UHF-RF-acoustic) imaging using non-ionizing RF pulses allows deep-tissue imaging with sub-millimetre spatial resolution. However, lack of biocompatible and targetable contrast agents has prevented the successful in vivo application of UHF-RF-acoustic imaging. Here we report our development of targetable nanodroplets for UHF-RF-acoustic molecular imaging of cancers. We synthesize all-liquid nanodroplets containing hypertonic saline that are stable for at least 2 weeks and can produce high-intensity UHF-RF-acoustic signals. Compared with concentration-matched iron oxide nanoparticles, our nanodroplets produce at least 1,600 times higher UHF-RF-acoustic signals at the same imaging depth. We demonstrate in vivo imaging using the targeted nanodroplets in a prostate cancer xenograft mouse model expressing gastrin release protein receptor (GRPR), and show that targeting specificity is increased by more than 2-fold compared with untargeted nanodroplets or prostate cancer cells not expressing this receptor.

Partition of Block Copolymers in Phase-Separating Polymer Solutions

The distribution of the AB diblock copolymer in a phase-separating solution composed of immiscible A and B homopolymers in a common solvent has been investigated theoretically. We have utilized the mixing Gibbs energy density for the interfacial phase based on mean-field lattice theory to this four-component system. Distributions of the AB diblock copolymer in the A and B homopolymer-rich bulk phases and the interfacial region between the separating bulk phases are calculated as a function of the B-block content, degrees of polymerization of the copolymer and A and B homopolymers, as well as interaction parameters among the A and B monomer units and the solvent. The copolymer prefers to distribute more in the interfacial region rather than separating bulk phases at a higher copolymer degree of polymerization and a higher interaction parameter between A and B monomer units. The theory is also compared with Asano et al.'s experimental results [ Langmuir 2015, 31, 7488-7495] for polystyrene-b-poly(ethylene glycol) copolymer added to the phase-separating solution of polystyrene and poly(ethylene glycol) homopolymers dissolved in chloroform.

Dilatational rheology of water-in-diesel fuel interfaces: effect of surfactant concentration and bulk-to-interface exchange

Micrometer-sized water droplets dispersed in diesel fuel are stabilized by the fuel's surface-active additives, such as mono-olein and poly(isobutylene)succinimide (PIBSI), making the droplets challenging for coalescing filters to separate. Dynamic material properties found from interfacial rheology are known to influence the behavior of microscale droplets in coalescing filters. In this work, we study the interfacial dilatational properties of water-in-fuel interfaces laden with mono-olein and PIBSI, with a fuel phase of clay-treated ultra-low sulphur diesel (CT ULSD). First, the dynamic interfacial tension (IFT) is measured using pendant drop tensiometry, and a curvature-dependent form of the Ward and Tordai diffusion equation is applied for extracting the diffusivity of the surfactants. Additionally, Langmuir kinetics are applied to the dynamic IFT results to obtain the maximum surface concentration (Γ∞) and ratio of adsorption to desorption rate constants (κ). We then use a capillary pressure microtensiometer to measure the interfacial dilatational modulus, and further extract the characteristic frequency of surfactant exchange (ω0) by fitting a model assuming diffusive exchange between the interface and bulk. In this measurement, 50-100 μm diameter water droplets are pinned at the tip of a glass capillary in contact with the surfactant-containing fuel phase, and small amplitude capillary pressure oscillations over a range of frequencies from 0.45-20 rad s-1 are applied to the interface, inducing changes in interfacial tension and area to yield the dilatational modulus, E*(ω). Over the range of concentrations studied, the dilatational modulus of CT ULSD with either mono-olein or PIBSI increases with a decrease in bulk concentration and plateaus at the lowest concentrations of mono-olein. Characteristic frequency (ω0) values extracted from the fit are compared with those calculated using equilibrium surfactant parameters (κ and Γ∞) derived from pendant drop tensiometry, and good agreement is found between these values. Importantly, the results imply that diffusive exchange models based on the equilibrium relationships between surfactant concentration and interfacial tension can be used to infer the dynamic dilatational behavior of complex surfactant systems, such as the water-in-diesel fuel interfaces in this study.

Fabrication of Microfluidic Devices for Emulsion Formation by Microstereolithography

Droplet microfluidics—the art and science of forming droplets—has been revolutionary for high-throughput screening, directed evolution, single-cell sequencing, and material design. However, traditional fabrication techniques for microfluidic devices suffer from several disadvantages, including multistep processing, expensive facilities, and limited three-dimensional (3D) design flexibility. High-resolution additive manufacturing—and in particular, projection micro-stereolithography (PµSL)—provides a promising path for overcoming these drawbacks. Similar to polydimethylsiloxane-based microfluidics 20 years ago, 3D printing methods, such as PµSL, have provided a path toward a new era of microfluidic device design. PµSL greatly simplifies the device fabrication process, especially the access to truly 3D geometries, is cost-effective, and it enables multimaterial processing. In this review, we discuss both the basics and recent innovations in PµSL; the material basis with emphasis on custom-made photopolymer formulations; multimaterial 3D printing; and, 3D-printed microfluidic devices for emulsion formation as our focus application. Our goal is to support researchers in setting up their own PµSL system to fabricate tailor-made microfluidics.

Design of Sodium Alginate/Gelatin-Based Emulsion Film Fused with Polylactide Microparticles Charged with Plant Extract

This study aimed at designing emulsion films based on sodium alginate, gelatin, and glycerol, and their modification by the addition of lipids (cottonseed oil and beeswax). Film composition with the most promising properties was further modified by the incorporation of polylactide (PLA) microparticles with Calendula officinalis flower extract. PLA microspheres were obtained by the emulsion/solvent evaporation method. The size distribution of oily particles in emulsions was investigated. Mechanical properties, moisture content, UV-Vis spectra, and the color of films were analyzed, while biophysical skin parameters were assessed after their application to the skin. Moreover, the contact angles were measured, and the surface free energy of polymeric films was determined. An investigation of the amount of Calendula officinalis flower extract which can be incorporated into PLA microparticles was performed. The modification of the composition of films significantly influenced their physicochemical properties. The selected active ingredient in the form of plant extract was successfully incorporated into polymeric microparticles that were further added into the developed emulsion film. The condition of the skin after the application of obtained emulsion films improved. The prepared materials, especially containing microparticles with plant extract, can be considered for designing new cosmetic forms, such as cosmetic masks, as well as new topical formulations for pharmaceutical delivery.

Spontaneous Formation of Double Emulsions at Particle-Laden Interfaces

HYPOTHESIS

Traditionally, double emulsions are produced in the presence of both oil-soluble and water-soluble surfactants in sequential droplet formation settings or unique fluidic designs. Micelles, assemblies of surfactants in liquid mediums, can generate single emulsion droplets without requiring input energy. We hypothesize that the synergy between nanoparticles in one phase, and micelles in the other phase can spontaneously generate double emulsions. Nanoparticles can become surface-activated by adsorbing surfactants and form the second type of emulsions from the initially emulsified phase by micelles.

EXPERIMENTS

We design a thermodynamically-driven emulsification platform where double emulsions are spontaneously formed as soon an aqueous nanoparticle dispersion is placed in contact with an oleic micellar solution. Confocal and cryogenic-scanning electron microscopies are utilized to characterize structure and intensity of emulsions at various concentrations of silica nanoparticle and Span micelles. The rate of particle surface activation and emulsification and the amount of water intake are quantified using dynamic light scattering, dynamic interfacial tension, and density measurements.

FINDINGS

Nanoscale water droplets nucleate in the oil in form of swollen micelles. Over time, nanoparticles form a water-shell encapsulating the swollen-micelle rich oil phase. The gradual surfaceactivation of nanoparticles is key in self-double emulsification and controlling the emulsion intensity. We build on this new discovery and design a novel system for double emulsification. Incorporating nanoparticles into spontaneous emulsification systems opens novel routes for designing emulsion-based materials.

The vortex-driven dynamics of droplets within droplets

Understanding the fluid-structure interaction is crucial for an optimal design and manufacturing of soft mesoscale materials. Multi-core emulsions are a class of soft fluids assembled from cluster configurations of deformable oil-water double droplets (cores), often employed as building-blocks for the realisation of devices of interest in bio-technology, such as drug-delivery, tissue engineering and regenerative medicine. Here, we study the physics of multi-core emulsions flowing in microfluidic channels and report numerical evidence of a surprisingly rich variety of driven non-equilibrium states (NES), whose formation is caused by a dipolar fluid vortex triggered by the sheared structure of the flow carrier within the microchannel. The observed dynamic regimes range from long-lived NES at low core-area fraction, characterised by a planetary-like motion of the internal drops, to short-lived ones at high core-area fraction, in which a pre-chaotic motion results from multi-body collisions of inner drops, as combined with self-consistent hydrodynamic interactions. The onset of pre-chaotic behavior is marked by transitions of the cores from one vortex to another, a process that we interpret as manifestations of the system to maximize its entropy by filling voids, as they arise dynamically within the capsule.

Dielectrophoresis Response of Water-in-Oil-in-Water Double Emulsion Droplets with Singular or Dual Cores

Microfluidic technologies have enabled generation of exquisite multiple emulsion droplets, which have been used in many fields, including single-cell assays, micro-sized chemical reactions, and material syntheses. Electrical controlling is an important technique for droplet manipulation in microfluidic systems, but the dielectrophoretic behaviors of multiple emulsion droplets in electrical fields are rarely studied. Here, we report on the dielectrophoresis response of double emulsion droplets in AC electric fields in microfluidic channel. A core-shell model is utilized for analyzing the polarization of droplet interfaces and the overall dielectrophoresis (DEP) force. The water-in-oil-in-water droplets, generated by glass capillary devices, experience negative DEP at low field frequency. At high frequency, however, the polarity of DEP is tunable by adjusting droplet shell thickness or core conductivity. Then, the behavior of droplets with two inner cores is investigated, where the droplets undergo rotation before being repelled or attracted by the strong field area. This work should benefit a wide range of applications that require manipulation of double emulsion droplets by electric fields.