Stability mechanisms of liquid water-in-oil emulsions

Composite System of Lauryl Glucoside and Lauryl Glycoside Sulfosuccinate: Properties and Applications in Vitamin E Nanoemulsions

The synergistic effect of surfactant compounding on performance can be leveraged to enhance product application performance. An investigation of the surface tension and emulsification properties revealed the complex synergistic effect of the composite system comprising lauryl glucoside (LG) and lauryl glycoside sulfosuccinate (LG-SS). The composite system was used as an emulsifier for vitamin E (VE) emulsification. VE nanoemulsions with high VE content were successfully prepared. The nanoemulsion appears homogeneous and transparent and has an average size of approximately 200 nm. It has better temperature and centrifugal stability, an antioxidant capacity 2.89 times that of untreated VE, and is not easily oxidized and deactivated. In this study, we successfully constructed a complex system of LG and its derivatives and applied it to VE emulsification - this is a step toward expanding the effective application of glycosides and their derivative composite systems in food, pharmaceutics, and other industries.

Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement

Traditional Beijing roast duck often suffers from uneven color and high sugar content after roasting. Water-in-oil (W/O) nanoemulsion is a promising alternative to replace high concentration of sugar solution used in sugaring process according to similarity-intermiscibility theory. Herein, 3% of xylose was embedded in the aqueous phase of W/O emulsion to replace 15% maltose solution. W/O emulsions with different ratios of lecithin (LEC) and polyglycerol polyricinoleate (PGPR) were constructed by high-speed homogenization and high-pressure homogenization. Distribution and penetration extent of solutions and emulsions through the duck skin, as well as the color uniformity of Beijing roast duck were analyzed. Emulsions with LEC:PGPR ratios of 1:3 and 2:2 had better stability. Stable interfacial film and spatial structure were important factors influencing emulsion stabilization. The stable W/O emulsions could more uniformly distribute onto the surface of duck skin and longitudinally penetrate through the skin than solutions.

Destabilization of a model O/W/O double emulsion: From bulk to interface

Oil-in-water-in-oil (O/W/O) double emulsions are considered an advanced oil-structuring technology that can accomplish multi-functions to improve food quality and nutrition. However, this special structure is thermodynamically unstable. This study formulated a model O/W/O double emulsion with standard surfactants, Tween 80 (4 %) and polyglycerol polyricinoleate (PGPR, 5 %), using a traditional two-step method with different homogenization parameters. Cryo-SEM and GC-FID results show that O/W/O emulsions were successfully formulated, and the release rate (RR) of medium-chain triglycerides (MCT) oil from the inner oil to the outer oil phase increased significantly with 2nd homogenization speed increasing, respectively. Interestingly, the RR of all samples reached about 75 % after 2 months of storage, suggesting that O/W/O emulsions were highly unstable. To explain the observed instability, dynamic interfacial tension and interfacial rheology were performed using a drop shape tensiometer. Results demonstrated that unadsorbed Tween 80 in the intermediate aqueous phase was a key factor in markedly decreasing the interfacial properties of the outer PGPR-assembled film by affecting the interfacial rearrangement. Additionally, it was found that the MCT release showed a positive correlation with the Tween 80 concentration, demonstrating that the formed Tween 80 micelles could transport oil molecules to strengthen the emulsion instability. Taken together, this study reveals the destabilization mechanism of model O/W/O surfactants-stabilized emulsions from bulk to interface, providing highly relevant insights for the design of stable O/W/O double emulsions.

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.

Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsions

Enzymatic glycerolysis is a biotechnological process for structuring vegetable oils. This study investigates the kinetics of glycerolysis of peanut oil and explores the potential of the resulting structured oil to enhance the physical stability of water-in-oil emulsions. Using a 1:1 glycerol-to-oil molar ratio and 4 % lipase B from Candida antarctica as a catalyst, the reaction was conducted at 65 °C with stirring at 400 rpm. Acylglyceride fractions changes were quantified through NMR and DSC. Fat crystal formation was observed using scanning electron microscopy. The results revealed a first-order decay pattern, converting triglycerides into monoacylglycerides and diacylglycerides in less than 16 h. Subsequently, water-in-oil emulsions prepared with glycerolized oil showed augmented stability through multiple light scattering techniques and visual assessment. The structured oils effectively delayed phase separation, highlighting the potential of glycerolysis in developing vegetable oil-based emulsions with improved functional properties and reduced saturated fatty acid content.

Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability

In this study, the impact of soy hull polysaccharide (SHP) concentration on high-internal-phase emulsions (HIPEs) formation and the gastrointestinal viability of Lactobacillus plantarum within HIPEs were demonstrated. Following the addition of SHP, competitive adsorption with soy protein isolate (SPI) occurred, leading to increased protein adhesion to the oil-water interface and subsequent coating of oil droplets. This process augmented viscosity and enhanced HIPEs stability. Specifically, 1.8 % SHP had the best encapsulation efficiency and delivery efficiency, reaching 99.3 % and 71.1 %, respectively. After 14 d of continuous zebrafishs feeding, viable counts of Lactobacillus plantarum and complex probiotics in the intestinal tract was 1.1 × 107, 1.3 × 107, respectively. In vitro experiments further proved that HIPEs' ability to significantly enhance probiotics' intestinal colonization and provided targeted release for colon-specific delivery. These results provided a promising strategy for HIPEs-encapsulated probiotic delivery systems in oral food applications.

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.

Catalytic activity of Cu2O nanoparticles supported on cellulose beads prepared by emulsion-gelation using cellulose/LiBr solution and vegetable oil

Nanocatalysts tend to aggregate and are difficult to recycle, limiting their practical applications. In this study, an environmentally friendly method was developed to produce cellulose beads for use as supporting materials for Cu-based nanocatalysts. Cellulose beads were synthesized from a water-in-oil emulsion using cellulose dissolved in an LiBr solution as the water phase and vegetable oil as the oil phase. Upon cooling, the gelation of the cellulose solution produced spherical cellulose beads, which were then oxidized to introduce surface carboxyl groups. These beads (diameter: 95-105 μm; specific surface area: 165-225 m2 g-1) have a three-dimensional network of nanofibers (width: 20-30 nm). Furthermore, the Cu2O nanoparticles were loaded onto oxidized cellulose beads before testing their catalytic activity in the reduction of 4-nitrophenol using NaBH4. The apparent reaction rate constant increased with increasing loading of Cu2O nanoparticles and the conversion efficiency was >90 %. The turnover frequency was 376.2 h-1 for the oxidized cellulose beads with the lowest Cu2O loading, indicating a higher catalytic activity compared to those of other Cu-based nanoparticle-loaded materials. In addition to their high catalytic activity, the cellulose beads are reusable and exhibit excellent stability.

Porous Polymer Structures with Tunable Mechanical Properties Using a Water Emulsion Ink

Recently, the manufacturing of porous polydimethylsiloxane (PDMS) with engineered porosity has gained considerable interest due to its tunable material properties and diverse applications. An innovative approach to control the porosity of PDMS is to use transient liquid phase water to improve its mechanical properties, which has been explored in this work. Adjusting the ratios of deionized water to the PDMS precursor during blending and subsequent curing processes allows for controlled porosity, yielding water emulsion foam with tailored properties. The PDMS-to-water weight ratios were engineered ranging from 100:0 to 10:90, with the 65:35 specimen exhibiting the best mechanical properties with a Young's Modulus of 1.17 MPa, energy absorption of 0.33 MPa, and compressive strength of 3.50 MPa. This led to a porous sample exhibiting a 31.46% increase in the modulus of elasticity over a bulk PDMS sample. Dowsil SE 1700 was then added, improving the storage capabilities of the precursor. The optimal storage temperature was probed, with -60 °C resulting in great pore stability throughout a three-week duration. The possibility of using these water emulsion foams for paste extrusion additive manufacturing (AM) was also analyzed by implementing a rheological modifier, fumed silica. Fumed silica's impact on viscosity was examined, revealing that 9 wt% of silica demonstrates optimal rheological behaviors for AM, bearing a viscosity of 10,290 Pa·s while demonstrating shear-thinning and thixotropic behavior. This study suggests that water can be used as pore-formers for PDMS in conjunction with AM to produce engineered materials and structures for aerospace, medical, and defense industries as sensors, microfluidic devices, and lightweight structures.

Rotor-Stator Emulsification in the Turbulent Inertial Regime: Experiments toward a Robust Correlation for the Droplet Size

The Sauter mean diameter, d32, is a representative parameter in emulsions that indicates the average size of the oil droplets once the emulsion becomes stable. Several mathematical and physical approaches have been employed in the literature to seek expressions for d32 under different conditions. The present work sheds light on this rich literature and emphasizes that the characterization of emulsions is still a fertile field for investigation. In this paper, a new Π-theorem-based model to predict the normalized Sauter mean diameter for the specific case of rotor-stator emulsification is sought by applying a multiple regression analysis on experimental data of oil-in-water (O-W) emulsions produced using three different oils: paraffin, soybean oil, and isopropyl myristate, at different oil-to-water (O/W) ratios and rotor speeds. The proposed model quantifies the roles of the viscous, inertial, and interfacial tension forces, besides the O/W ratio, in the emulsification process within the turbulent inertial subrange. The developed empirical correlation is then contrasted with relevant literature models for reliability assessment; predictions of the present explicit model are proven to be more accurate for the fluid properties and the experimental conditions under study.

Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress

Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.

Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printing

Water-in-oil (W/O) emulsion is promising to design fat-reduced foods for 3D printing. In this study, oleogel-based W/O emulsion containing 65% water fraction was prepared by sunflower wax (SW, 1.0 wt%) and soybean phosphatidylethanolamine (SP, 0.5 wt%) with stability exceeding 30 days. Besides reducing interfacial tension, from X-ray diffraction and rheological results, SP was considered co-oleogelator to change the crystal habit of SW to enhance the external SW-based oleogel structure. The strong external oleogel structure was not only good for reducing droplets movements to improve physical stability, but facilitating the molding and supporting abilities of the emulsion gel in 3D printing. Based on rheological measurements, the emulsion gels were shown improved printing performance with SP increasing: extrusion (shear-thinning behavior), recovery (excellent thixotropy), and self-supporting (sufficient storage modulus and deformation resistance). In 3D printing, the emulsion gels with growing SP were displayed better shape retention and allowed printing the designs with more delicate and vivid features. This study provided new insight for W/O emulsion formation using natural ingredients for 3D printing to create fat-reduced foods.

Impact of Processing Parameters on Contactless Emulsification via Corona Discharge

A contactless emulsification method is presented using corona discharge. The corona discharge forms using a pin-to-plate configuration, creating a non-uniform electric field. This results in a simultaneous electrohydrodynamic (EHD) pumping of silicone oil and an electroconvection of water droplets that accelerate and submerge inside the oil, leading to a continuous water-in-oil (W/O) emulsion formation process. The impact of the oil viscosity and corona generating AC and DC electric fields (i.e., voltage and frequency) on the characteristics of the emulsions is studied. The emulsification power consumption using the AC and DC electric fields is calculated and compared to traditional emulsion formation methods. While using the DC electric field results in the formation of uniform emulsions, the AC electric field is readily available and uses less power for the emulsification. This is facile, contactless, and energy-efficient for the continuous formation of W/O emulsions.

Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches

Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.

Oil-Based Sanitization in Low-Moisture Environments: Delivery of Acetic Acid with Water-in-Oil Emulsions

Contamination with Salmonella spp. and Listeria monocytogenes is concerning across low-moisture food (LMF)-processing environments due to the pronounced survival of these organisms under dry conditions. This study treated desiccated bacteria with acetic acid delivered by oil with and without water-in-oil (W/O) emulsion. The influences of cellular desiccation, emulsion water concentration, water activity (aw), and treatment temperature were investigated. Acetic acid dissolved in oil (i.e., acidified oil) showed low levels of antimicrobial efficacy. After treatment with acidified oil (200 mM acetic acid at 22°C for 30 min), Salmonella enterica serovar Enteritidis phage type 30 cells desiccated to 75% equilibrium relative humidity (ERH) and 33% ERH were reduced by 0.69 and 0.05 log CFU/coupon, respectively. The dispersion of a low level of water (≥0.3%, vol/vol) within the acidified oil with the surfactant (i.e., acidified W/O emulsion) significantly enhanced the antimicrobial efficacy. After treatment with the acidified W/O emulsion (200 mM acetic acid at 22°C for 20 min), desiccated Salmonella (4-strain cocktail) and L. monocytogenes (3-strain cocktail) cells were reduced by >6.52 log most probable number (MPN)/coupon, regardless of the desiccation levels. Increased efficacy was observed with temperature elevation. Reduced efficacy was observed when glycerol was added to the aqueous phase of the emulsion to decrease the solution aw, indicating that the enhanced efficacy of the acidified W/O emulsion was associated with differential osmotic pressure. The antimicrobial mechanism may be due to the membrane disruption induced by acetic acid, in combination with the hypoosmotic stress provided by W/O emulsion, creating cellular lysis, as illustrated by electron micrographs. IMPORTANCE Aqueous-based cleaning and sanitation are undesirable in processing facilities that manufacture low-moisture foods such as peanut butter and chocolate. Alcohol-based sanitization is advantageous because it leaves no residue on the contact surface but requires the processing facility to close temporarily due to flammability. At >6.52 log kill of desiccated Salmonella and Listeria monocytogenes cells, the developed oil-based formulation has the potential to be an effective dry sanitation method.

Sonoprocessing of oil: Asphaltene declustering behind fine ultrasonic emulsions

Despite the transition toward carbon-free energy carriers, liquid fossil fuels are expected to occupy an important market share in the future. Therefore, it is crucial to develop innovative technology for better combustion reducing the emissions of pollutants associated with their utilization. Water in oil (w/o) emulsions contribute to greener combustion, increasing carbon efficiency and reducing emissions. Water content, emulsions stability, and droplet size distributions are key parameters in targeting the efficient use of emulsions as combustibles. In particular, for fixed water content, the finer the emulsion, the better its beneficial effect on combustion. In this work, two emulsions, mechanically and ultrasonically generated, were compared. Cryogenic scanning electron microscopy (cryo-SEM) allowed the visualization of water droplets inside the oily matrix. No surfactants were added to the oil, due to its high asphaltenic content. Asphaltene molecular aggregates, namely clusters, act as natural surfactants stabilizing the emulsions by arranging at w/o interface and forming a rigid film. The asphaltenic rigid film is clearly visualized in this work and compared for the two emulsions. The results showed finer water droplets in the ultrasonically generated emulsion, together with a reduction in the thickness of the asphaltenic film. Ultrasonically induced cavitation favored the de-clustering (breakage of intermolecular forces) of asphaltene molecules. Thus, smaller clusters allowed to stabilize smaller water droplets resulting in an ultra-fine emulsion, which improves the combustion performances of the fuel.

Dual (pH and thermal) stimuli-responsive Pickering emulsion stabilized by chitosan-carrageenan composite microgels

Formulation of water-in-oil (W/O) Pickering emulsion (PE) for food applications has been largely restricted by the limited choices of food-grade Pickering emulsifiers. In this study, composite microgels made of chitosan and carrageenan were explored as a dual (pH and thermal) stimuli-responsive Pickering emulsifier for the stabilization of W/O PE. The chitosan-carrageenan (CS-CRG) composite microgels not only exhibited pH- and thermo-responsiveness, but also displayed enhanced lipophilicity as compared to the discrete polymers. The stability of the CS-CRG-stabilized W/O PE system (CS-CRG PE) was governed by CS:CRG mass ratio and oil fractions used. The CS-CRG PE remained stable at acidic pH and at temperatures below 40 °C. The instability of CS-CRG composite microgels at alkaline pH and at temperatures above 40 °C rendered the demulsification of CS-CRG PE. This stimuli-responsive W/O PE could unlock new opportunities for the development of stimuli-responsive W/O PE using food-grade materials.

Effects of pre-emulsion prepared using sucrose esters with different hydrophile-lipophile balances on characteristics of soy protein isolate emulsion films

The preparation of emulsion films using pre-emulsification has received extensive attention due to the enhancement of oil binding capacity. However, the different effects of water in oil (W/O) and oil in water (O/W) pre-emulsions on the physicochemical properties of films are still unclear. Therefore, the soy protein isolate (SPI) based emulsion films were prepared by W/O or O/W pre-emulsion using sucrose esters with different hydrophile-lipophile balances to investigate the properties of SPI emulsion (SPIE) films. The viscosity, storage moduli, and loss moduli of film-forming solutions (FFSs) with O/W pre-emulsion were higher than those of FFSs with W/O pre-emulsion. The oil droplets of FFSs with W/O pre-emulsion were large and uneven, and the oil droplet size increased after drying. Phase separation and macroporous network appeared in cross-sectional of SPIE films with W/O pre-emulsion according to scanning electron microscope images. Meanwhile, the SPIE films with W/O pre-emulsion demonstrated higher oil concentration and hydrophobicity on the upper surface compared with the SPIE films with O/W pre-emulsion. Low tensile strength, glass transition temperature, and high elongation at break and transparency value of SPIE films with O/W pre-emulsions were founded. The water vapor permeability of SPIE films with W/O pre-emulsion increased with the addition of oil, whereas the opposite trend appeared in that with O/W pre-emulsion. In conclusion, the structure and porosity of emulsion films could be affected by the pre-emulsion types, which can determine the application ranges.

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate

Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2-5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes.

Emulsion electrospinning of sodium alginate/poly(ε-caprolactone) core/shell nanofibers for biomedical applications

Electrospun nanofibers have shown great potential as drug vehicles and tissue engineering scaffolds. However, the successful encapsulation of multiple hydrophilic/hydrophobic therapeutic compounds is still challenging. Herein, sodium alginate/poly(ε-caprolactone) core/shell nanofibers were fabricated via water-in-oil emulsion electrospinning. The sodium alginate concentration, water-to-oil ratio, and surfactant concentration were optimized for the maximum stability of the emulsion. The results demonstrated that an increasing water-to-oil ratio results in more deviation from Newtonian fluid and leads to a broader distribution of the fibers' diameters. Moreover, increasing poly(ε-caprolactone) concentration increases loss and storage moduli and increases the diameter of the resulting fibers. The nanofibers' characteristics were investigated by scanning electron microscopy, transmission electron microscopy, confocal laser scanning microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and water contact angle measurements. It was observed that using an emulsion composition of 10% (w/v) PCL and a water-to-oil ratio of 0.1 results in smooth, cylindrical, and uniform core/shell nanofibers with PCL in the shell and ALG in the core. The in vitro cell culture study demonstrated the favorable biocompatibility of nanofibers. Overall, this study provides a promising and trustworthy material for biomedical applications.

Water-in-oil high internal phase Pickering emulsions formed by spontaneous interfacial hydrolysis of monomer oil

HYPOTHESIS

Alcohols can strongly reduce the interfacial tension between immiscible liquids, thus facilitating the formation of emulsions. By combining non-surface-active hydrophobic particles with medium-chain alcohols, stable water-in-oil (w/o) high internal phase Pickering emulsions (HIPPEs) can be easily prepared without high-energy emulsification methods.

EXPERIMENTS

The emulsions containing acrylate monomer as the oil phase were prepared at different pH values in the presence of hydrophobic silica particles. Further, by replacing monomer oil with organic solvents (e.g., toluene) and a certain concentration of alcohol, the promoted particle adsorption at the oil-water interface has been systematically investigated. The morphology and interfacial structure of HIPPEs were visualized by confocal laser scanning microscopy (CLSM).

FINDING

At high pH, stable water-in-acrylate monomer HIPPEs can be formed using commercial fumed silica nanoparticles alone with simple stirring or vortexing. The hydrolysis of the acrylate group at high pH can generate alcohols in situ which adsorb at the oil-water interface to reduce the interfacial tension and promote particle adsorption to hinder droplet coalescence. The novel strategy for forming stable and processable HIPPEs can be universally applied to different hydrophobic silica particles with the help of various alcohols as the co-stabilizer, which provides a flexible approach for the fabrication of lightweight, closed-cell solid foams for a range of applications.

Emulsion and Microemulsion Systems to Improve Functional Edible Oils Enriched with Walnut and Pistachio Phenolic Extracts

The purpose of this research was to improve the properties of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut (5.1 and 27.4% phenolic contents respectively), by means of emulsion and micro emulsion systems. Stable water-in-oil (W/O) emulsions were obtained employing polyglycerol polyrhizinoleate (PGPR) as emulsifier (0.5, 2% H₂O in oil), despite having a whitish and opaque appearance; transparent and stable microemulsions were prepared using proper proportion (e.g., 97:3) between the oily phase and the mixture of aqueous phase and emulsifiers (3:2 lecithin-distilled monoglycerides (DMG). Total polar phenolics contents ranging between 257 and 835 mg/kg were obtained in the novel functional edible oils' formulations, reaching higher content using walnut as compared to pistachio extracts. Antioxidant capacity determined by the 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH) method increased approx. 7.5 and 1.5 times using walnut and pistachio extracts respectively. An emulsion using gallic acid and a microemulsion employing hydroxytyrosol, two well-known antioxidants, were also studied to compare antioxidant capacity of the proposed enriched oils. Furthermore, the oxidative stability of these products-very relevant to establish their commercial value-was measured under accelerated testing conditions employing the Rancimat equipment (100 °C) and performing an oven test (at 40 °C for walnut oils and 60 °C for pistachio and refined olive oils). Rancimat oxidative stability greatly increased and better results were obtained with walnut (2-3 times higher) as compared to pistachio extract enriched oils (1.5-2 times higher). On the contrary, under the oven test conditions, both the initial oxidation rate constant and the time required to reach a value of peroxide value equal to 15 (upper commercial category limit), indicated that under these assay conditions the protection against oxidation is higher using pistachio extract (2-4 times higher) than walnut's (1.5-2 times higher). Stable emulsions and transparent microemulsions phenolic-rich nut oils (250-800 mg/kg) were therefore developed, possessing a higher oxidative stability (1.5-4 times) and DPPH antioxidant capacity (1.5-7.5 times).

Electrophoretic Mobility of a Water-in-Oil Droplet Separately Affected by the Net Charge and Surface Charge Density

Water-in-oil emulsions and droplets exhibit physicochemical properties completely different from those of oil-in-water emulsions and droplets. Thus, directly applying a standard theoretical model to water-in-oil systems cannot describe these anomalous properties. Here, the electrophoretic mobility of a water-in-oil droplet is analytically investigated using Debye-Hückel linearization and neglecting the Marangoni effect. The resulting electrophoretic mobility is shown to be separately dependent on the net charge of the droplet and the surface charge density at the droplet interface. Furthermore, when the net charge is negligible, the electrophoretic mobility is proportional to the surface charge density with a negative coefficient. This indicates that the internal electric double layer inversely contributes to the electrophoresis. This theory is applied to experimental data of water-in-oil emulsions and droplets in the literature, and qualitative and quantitative verification of the theory is discussed.

Inverse ISAsomes in Bio-Compatible Oils—Exploring Formulations in Squalane, Triolein and Olive Oil

In contrast to their more common counterparts in aqueous solutions, inverse ISAsomes (internally self-assembled somes/particles) are formulated as kinetically stabilised dispersions of hydrophilic, lyotropic liquid-crystalline (LC) phases in non-polar oils. This contribution reports on their formation in bio-compatible oils. We found that it is possible to create inverse hexosomes, inverse micellar cubosomes (Fd3m) and an inverse emulsified microemulsion (EME) in excess squalane with a polyethylene glycol alkyl ether as the primary surfactant forming the LC phase and to stabilise them with hydrophobised silica nanoparticles. Furthermore, an emulsified -phase and inverse hexosomes were formed in excess triolein with the triblock-copolymer Pluronic® P94 as the primary surfactant. Stabilisation was achieved with a molecular stabiliser of type polyethylene glycol (PEG)-dipolyhydroxystearate. For the inverse hexosomes in triolein, the possibility of a formulation without any additional stabiliser was explored. It was found that a sufficiently strong stabilisation effect was created by the primary surfactant alone. Finally, triolein was replaced with olive oil which also led to the successful formation of inverse hexosomes. As far as we know, there exists no previous contribution about inverse ISAsomes in complex oils such as triolein or plant oils, and the existence of stabiliser-free (i.e., self-stabilising) inverse hexosomes has also not been reported until now.

Novel Water-in-Oil Emulsions for Co-Loading Sialic Acid and Chitosan: Formulation, Characterization, and Stability Evaluation

This study was designed to co-load sialic acid (SA) and chitosan in a water-in-oil (W/O) emulsion and investigated its characterization and stability. Emulsions were prepared using two different oils (olive oil and maize oil) and polyglycerol polyricinoleate (PGPR) alone or in combination with lecithin (LE) as emulsifiers. The results revealed that the aqueous phase of 5% (w/v) SA and 2% (w/v) chitosan could form a stable complex and make the aqueous phase into a transparent colloidal state. Increasing the concentration of PGPR and LE presented different effects on emulsion formation between olive oil-base and maize oil-base. Two stable W/O emulsions that were olive oil-based with 1.5% (w/v) PGPR+ 0.5% (w/v) LE and maize oil-based with 2% (w/v) PGPR+ 0% (w/v) LE were obtained. Initial droplet size distribution curves of the two stable emulsions displayed unimodal distribution, and the rheological curves displayed the characteristics of shear thinning and low static shear viscosity. Moreover, the storage stability showed that there was no significant change in droplet size distribution and Sauter mean diameter of the emulsions at room temperature (25 °C) for 30 days. These results indicated that the W/O emulsions could effectively co-load and protect sialic acid and chitosan and thus could be a novel method for increasing the stability of these water-soluble bioactive compounds.

Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions

Water-in-oil (W/O) high internal phase emulsions (HIPEs) were prepared using polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac glucomannan (KGM) and octenyl succinic anhydride starch (OSA-starch). The formation, stability, and functionality of these emulsions were varied by adjusting the ratio of KGM and OSA-starch. Interfacial tension measurements indicated that the OSA-starch co-adsorbed to the water-oil interface with PGPR, which would have led to the formation of a polysaccharide-layer that helped prevent separation of the HIPEs. The centrifugal stability, rheological and microstructural results indicated that the W/O HIPEs exhibited well pH, ionic and thermal stability. The encapsulation efficiency, stability, and bioaccessibility of the EGCG in the W/O HIPEs were evaluated by using EGCG as a model hydrophilic nutraceutical. This study provides useful insights into the utilization of emulsion technology to reduce the fat content and improve the nutritional profile of foods with oily continuous phases, such as spreads.

Effect of interfacial rheology on drop coalescence in water-oil emulsion

Over the last years several studies have been conducted to understand emulsion formation and its behavior. In some applications, the aim is the phase separation of the emulsions through the coalescence of the drops, as in the oil industry. In this study, the relationship between rheological properties of oil-water interfaces and the drainage time of a thin oil film between two aqueous drops was investigated. Interfacial tension and dilatational rheology were measured using the axisymmetric drop shape analysis. We evaluated different concentrations of a nonionic surfactant (Span 80) dissolved in mineral oil (Primol 352) phase. The results indicate a direct relationship between the properties of the structure formed at the oil-water interface and the absence of droplet coalescence. For low surfactant concentrations, below the critical micelle concentration (CMC), the interface is weakly elastic (fluid-like) and the coalescence process always occurs; the draining time is not to related to the aging time of the interface. For surfactant concentrations above CMC, the elastic and viscous moduli showed significant changes with aging leading to the formation of a solid-like film at the interface preventing further coalescence. We used the characteristic times of change in interfacial rheological behavior to better explain the non-coalescence process.

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/W/O double emulsions over the past two decades. It mainly focuses on understanding the preparation strategies, stabilization mechanism, and potential applications of O/W/O double emulsions. Several emulsification strategies are discussed, including traditional two-step emulsification method, phase-inversion approach, membrane emulsification, and microfluidic emulsification. Further, the role of interfacial stabilizers and viscosity in the stability of O/W/O double emulsions will be discussed with a focus on synthetic emulsifiers, natural biopolymer sand solid particles for achieving this purpose. Additionally, analytical methods for evaluating the stability of O/W/O double emulsions, such as advanced microscopy, rheology, and labeling assay are reviewed taking into account potential limitations of these characterization techniques. Moreover, possible innovative food applications are highlighted, such as simulating fat substitutes to decrease the trans- or saturated fatty acid content and developing novel delivery and encapsulation systems. This review paves a solid way for the exploration of O/W/O double emulsions toward large-scale implementation within the food industry.

Structuring of Edible Liquid Oil into Smart Thermo-Triggered Soft Matters for Controlled Bioactive Delivery

Growing interest is being dedicated to smart soft matters because of their potential in controlling bioactives upon exposure to an appropriate stimulus. Herein, structuring of edible liquid oil into oleogels and emulgels as smart thermo-triggered soft vehicles for controllable release of diverse nutrients was developed. Edible liquid oil was trapped inside the crystal network structure of phytosterols and monoglycerides resulting in bicomponent solidlike oleogels. Subsequently, both water-in-oleogel (W/O) emulgels and glycerol-in-oleogel (G/O) emulgels were further fabricated by spatial distribution of the stabilizing interfacial crystals around dispersed droplets as well as the network crystals in the continuous phase. Rheological measurements showed that the gel strength of the oleogel-based emulgels depends on the fraction of the aqueous phase and is greater than that of corresponding oleogels due to a filler effect of dispersed aqueous droplets within the crystal network, offering an additional strategy to tune the structure and rheology. Comparatively, introducing glycerol endowed a higher gel strength for the oleogel-based emulgels than water, particularly at increased filler loads. In addition, these soft matters exhibited interesting thermoresponsive nature, which exhibit the flexibility for programmed release of coencapsulated bioactive components upon exposure to an appropriate thermal triggered switchable. The resulted smart thermo-triggered soft matters have emerging opportunities for application in functional active ingredient delivery by on-demand strategies.

Synthesis and Characterization of Polyethylenimine-Silica Nanocomposite Microparticles

A novel procedure for the synthesis of polyethylenimine (PEI)-silica nanocomposite particles with high adsorption capacities has been developed based on an emulsion templating concept. The exceptional chelating properties of PEI as the parent polymer for the particle core promote the binding abilities of the resulting composite for charged species. Further, the subsequent introduction of silica via the self-catalyzed hydrolysis of tetraethoxysilane facilitates production of robust composite particles with smooth surfaces, enabling potential use in multiphase environments. To enable tailored application in solid/liquid porous environments, the production of particles with reduced sizes was attempted by modulating the shear rates and surfactant concentrations during emulsification. The use of high-speed homogenization resulted in a substantial decrease in average particle size, while increasing surfactant loading only had a limited effect. All types of nanocomposites produced demonstrated excellent binding capacities for copper ions as a test solute. The maximum binding capacities of the PEI-silica nanocomposites of 210-250 mg/g are comparable to or exceed those of other copper binding materials, opening up great application potential in resources, chemical processing, and remediation industries.

Pickering Emulsions and Antibubbles Stabilized by PLA/PLGA Nanoparticles

Micrometer-sized double emulsions and antibubbles were produced and stabilized via the Pickering mechanism by colloidal interfacial layers of polymeric nanoparticles (NPs). Two types of nanoparticles, consisting either of polylactic acid (PLA) or polylactic-co-glycolic acid (PLGA), were synthesized by the antisolvent technique without requiring any surfactant. PLA nanoparticles were able to stabilize water-in-oil (W/O) emulsions only after tuning the hydrophobicity by means of a thermal treatment. A water-in-oil-in-water (W/O/W) emulsion was realized by emulsifying the previous W/O emulsion in a continuous water phase containing hydrophilic PLGA nanoparticles. Both inner and outer water phases contained a sugar capable of forming a glassy phase, while the oil was crystallizable upon freezing. Freeze drying the double emulsion allowed removing the oil and water and replacing them with air without losing the three-dimensional (3D) structure of the original emulsion owing to the sugar glassy phase. Reconstitution of the freeze-dried double emulsion in water yielded a dispersion of antibubbles, i.e., micrometric bubbles containing aqueous droplets, with the interfaces of the antibubbles being stabilized by a layer of adsorbed polymeric nanoparticles. Remarkably, it was possible to achieve controlled release of a flourescent probe (calcein) from the antibubbles through heating to 37 °C leading to bursting of the antibubbles.

Bioremediation of trichloroethylene-polluted groundwater using emulsified castor oil for slow carbon release and acidification control

In this study, the emulsified castor oil (ECO) substrate was developed for a long-term supplement of biodegradable carbon with pH buffering capacity to anaerobically bioremediate trichloroethylene (TCE)-polluted groundwater. The ECO was produced by mixing castor oil, surfactants (sapindales and soya lecithin [SL]), vitamin complex, and a citrate/sodium phosphate dibasic buffer system together for slow carbon release. Results of the emulsification experiments and microcosm tests indicate that ECO emulsion had uniform small droplets (diameter = 539 nm) with stable oil-in-water characteristics. ECO had a long-lasting, dispersive, negative zeta potential (-13 mv), and biodegradable properties (viscosity = 357 cp). Approximately 97% of TCE could be removed with ECO supplement after a 95-day operational period without the accumulation of TCE dechlorination byproducts (dichloroethylene and vinyl chloride). The buffer system could neutralize acidified groundwater, and citrate could be served as a primary substrate. ECO addition caused an abrupt TCE adsorption at the initial stage and the subsequent removal of adsorbed TCE. Results from the next generation sequences and real-time polymerase chain reaction (PCR) indicate that the increased microbial communities and TCE-degrading bacterial consortia were observed after ECO addition. ECO could be used as a pH-control and carbon substrate to enhance anaerobic TCE biodegradation effectively. PRACTITIONER POINTS: Emulsified castor oil (ECO) contains castor oil, surfactants, and buffer for a slow carbon release and pH control. ECO can be a long-term carbon source for trichloroethylene (TCE) dechlorination without causing acidification. TCE removal after ECO addition is due to adsorption and reductive dechlorination mechanisms.

Electrostatic loading and photoredox-based release of molecular cargo from oligoviologen-crosslinked microparticles

Although on-demand cargo release has been demonstrated in a wide range of microparticle platforms, many existing methods lack specific loading interactions and/or undergo permanent damage to the microparticle to release...