High ethanol tolerance of oil-in-water Pickering emulsions stabilized by protein nanoparticles

Bioethanol from wheat straw hydrolysate solubility and stability in waste cooking oil biodiesel/diesel and gasoline fuel at different blends ratio

The work focuses on studying the solubility and stability of dissolved bioethanol as a fuel additive in different fuel blends of gasoline, diesel, 50% diesel/50% biodiesel. Dissolved ethanol fuel appears as particles with a unique size distribution inside the whole fuel blends, and its stability was measured in this work. Bioethanol dissolved fuel particles stability was improved after blending the bioethanol with 50% diesel/50% biodiesel than pure diesel or pure gasoline fuel alone. The obtained results reveal that the lowest bioethanol particles stability was obtained when commixed with gasoline and the suspended ethanol particles completely accumulated at different concentrations of bioethanol in the fuel blends of 2%, 4%, 6%, 8%, 10%, and 12% by volume after 1 h of mixing time. Furthermore, the measured data of the bioethanol particles size distribution reveals that the suspended stability in the diesel blend improve slightly for all bioethanol concentrations of 10%, 15%, 20%, 25%, and 30% by volume. While the bioethanol concentrations of 5% show acceptable particles stability and size distribution during the whole experiments time. Obtained results show that bioethanol suspended particles stability was enhanced for 50% diesel/50% biodiesel blend with different bioethanol concentrations of 5%, 10%, 15%, 20%, 25%, and 30% by volume basis. However, the size of the particles increased as the bioethanol concentration rose with the passage of time.

Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry

Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%. Stabilizers are irreversibly adsorbed at the interface of the oil phase and water phase to maintain the droplet structure. Protein-based HIPEs have shown great potential for a variety of fields, including foods, due to the wide range of materials, simple preparation, and good biocompatibility. This review introduces the preparation routes of protein-based HIPEs and summarizes and classifies the preparation methods of protein stabilizers according to their formation mechanism. Further outlined are the types and properties of protein stabilizers used in the present studies, the composition of the oil phase, the encapsulating substances, and the properties of the constituted protein-based HIPEs. Finally, future development of protein-based HIPEs was explored, such as the development of protein-based stabilizers, the improvement of emulsification technology, and the quality control of stabilizers and protein-based HIPEs.