Efficient emulsification of viscous oils at high drop volume fraction

Viscoelastic coarsening of quasi-2D foam

Foams are unstable jammed materials. They evolve over timescales comparable to their "time of use", which makes the study of their destabilisation mechanisms crucial for applications. In practice, many foams are made from viscoelastic fluids, which are observed to prolong their lifetimes. Despite their importance, we lack understanding of the coarsening mechanism in such systems. We probe the effect of continuous phase viscoelasticity on foam coarsening with foamed emulsions. We show that bubble size evolution is strongly slowed down and foam structure hugely impacted. The main mechanisms responsible are the absence of continuous phase redistribution and a non-trivial link between foam structure and mechanical properties. These combine to give spatially heterogeneous coarsening. Beyond their importance in the design of foamy materials, the results give a macroscopic vision of phase separation in a viscoelastic medium.

Impact of replacing pork backfat with rapeseed oleosomes - Natural pre-emulsified oil - On technological properties of meat model systems

The application of natural oil droplets called oleosomes (OSs) as a potential fat replacer in comminuted meat products was investigated by evaluating the influence of rapeseed OS incorporation at 0, 25, 50, 75 and 100% pork fat substitution levels on the technological properties of meat model systems. The moisture content, pH, L* and b* of meat model systems increased while the fat content and a* decreased with the increasing levels of fat replacement. Treatments prepared with OSs showed improvements in emulsion and oxidative stability of meat batters. Texture profile analysis revealed the production of softer, less gummy and less chewy meat systems, whereas micrographs showed smaller-sized fat globules within compact protein matrices as OS levels were increased. Sensory evaluation results exhibited that treatments with partial replacement (≤ 50%) of pork fat by OSs were generally acceptable. The results demonstrate the possibility of maintaining or improving certain technological properties of meat systems with the use of OSs as fat replacer.

Role of surfactants in spontaneous displacement of high viscosity oil droplets from solid surfaces in aqueous solutions

HYPOTHESIS

Displacement of oil droplets receding from solid surfaces in aqueous solutions plays a critical role in many household activities and industrial operations. Surfactants are often involved in these activities to control the displacement process. We hypothesize that the influence of surfactants on the displacement process of oil is highly dependent on the type and dosage of surfactants, with the mechanisms being elucidated by the analysis using appropriate dynamic wetting models.

EXPERIMENTS

We systematically investigated the spontaneous displacement of a high viscosity oil on curved hydrophilic glass surfaces in aqueous solutions of anionic sodium dodecylbenzene sulfonate, cationic hexadecyl trimethyl ammonium bromide, and nonionic Triton^TM X-100 over a wide range of concentrations.

FINDINGS

The rather different oil displacement behaviors were observed with different surfactant additions. The displacement dynamics of the receding oil droplet was found to be inhibited by surfactant additions and followed two distinct models quantitatively: the power-law model describing the temporal evolution of early-stage displacement, and the molecular kinetic model describing the dependence of the three-phase contact line displacement velocity on the dynamic contact angle at the late stage of oil displacement. The model-based data analysis provided insights on the role of surfactants in controlling the oil displacement dynamics.

Nanopore and Nanoparticle Formation with Lipids Undergoing Polymorphic Phase Transitions

We describe several unexpected phenomena, caused by a solid-solid phase transition (gel-to-crystal) typical for all main classes of lipid substances: phospholipids, triglycerides, diglycerides, alkanes, etc. We discovered that this transition leads to spontaneous formation of a network of nanopores, spreading across the entire lipid structure. These nanopores are spontaneously impregnated (flooded) by water when appropriate surfactants are present, thus fracturing the lipid structure at a nanoscale. As a result, spontaneous disintegration of the lipid into nanoparticles or formation of double emulsions is observed, just by cooling and heating of an initial coarse lipid-in-water dispersion around the lipid melting temperature. The process of nanoparticle formation is effective even after incorporation of medical drugs of high load, up to 50% in the lipid phase. The role of the main governing factors is clarified, the procedure is optimized, and the possibility for its scaling-up to industrially relevant amounts is demonstrated.

Food Structure Development in Emulsion Systems

A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).

Production of Oil-in-Water Emulsions with Varying Dispersed-Phase Content using Confined Impinging Jet Mixers

This work reports for the first time on the use of Confined Impinging Jet Mixers (CIJM) for the production of emulsions with dispersed-phase content up to 80 wt %, in both the surfactant-poor and -rich regimes, following the exposure to varying CIJM hydrodynamic conditions. It was observed computationally and experimentally that the CIJM capacity resulted strictly dependent on the mass jet flow rate (W _jet > 176 g/min) and the pre-emulsion droplet size (>10 μm). CIJM emulsification performance remained (almost) unaffected by the variation in the oil mass fraction. All systems showed the lowest droplet size (∼8 μm) and similar droplet size distributions under the highest W _jet. Conditionally onto the Tween20 availability, the emulsion d _3,2 was primarily determined by formulation characteristics in the surfactant poor-regime and by the CIJM energy dissipation rate in the surfactant-rich regime. In conclusion, this study offers further insights into the CIJM suitability as a realistic alternative to already-established emulsification methods.

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

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

Emulsion Formation by Homogenization: Current Understanding and Future Perspectives

Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor–stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. It is concluded that although research in this field has been ongoing for a century and has provided a substantial amount of empirical correlations and scaling laws, the fundamental understanding is still limited, especially in the case of emulsions with a high-volume fraction of the disperse phase, as seen in many food applications. These limitations in the current understanding are also used to provide future perspectives and suggest directions for further investigation.

Mechanisms of Physical Stabilization of Concentrated Water-In-Oil Emulsions Probed by Pulse Field Gradient Nuclear Magnetic Resonance and Rheology through a Multiscale Approach

The long-term physical stability of surfactant-stabilized (Span 80 and Tween 20) concentrated water-in-mineral oil (W/O) emulsions in the presence of an electrolyte (NaCl) was studied. Pulse field gradient NMR and rheology (bulk and interfacial) were used to probe the response at the macroscopic, microscopic, and molecular levels, rendering a multiscale approach. The results show that: (1) Emulsions prepared with NaCl exhibit higher values of the elastic shear modulus ( G_with NaCl^' > G_{without NaCl}^') even after ∼20 days. (2) The stabilization effect of salt against the coarsening of droplets is not due to the differences in droplet size (and thus G') or the energy incorporated through emulsification. (3) NaCl relaxes the liquid-liquid interface via a salting-in effect, which results in a lower interfacial shear elasticity ( G_with NaCl^s' < G_{without NaCl}^s') and a higher resistance to coarsening events because of the changes in the adsorption density of the layer.

Collective Rayleigh-Plateau Instability: A Mimic of Droplet Breakup in High Internal Phase Emulsion

Using a microfluidic multi-inlet coflow system, we show the Rayleigh-Plateau instability of adjacent, closely spaced fluid threads to be collective. Although droplet size distributions and breakup frequencies are unaffected by cooperativity when fluid threads are identical, breakup frequencies and wavelengths between mismatched fluid threads become locked due to this collective instability. Locking narrows the size distribution of drops that are produced from dissimilar threads, and thus the polydispersity of the emulsion. These observations motivate a hypothesized two-step mechanism for high internal phase emulsification, wherein coarse emulsion drops are elongated into close-packed fluid threads, which break into smaller droplets via a collective Rayleigh Plateau instability. Our results suggest that these elongated fluid threads break cooperatively, whereupon wavelength-locking reduces the ultimate droplet polydispersity of high-internal phase emulsions, consistent with experimental observations.

The science of foaming

The generation of liquid foams is at the heart of numerous natural, technical or scientific processes. Even though the subject of foam generation has a long-standing history, many recent progresses have been made in an attempt to elucidate the fundamental processes at play. We review the subject by providing an overview of the relevant key mechanisms of bubble generation within a coherent hydrodynamic context; and we discuss different foaming techniques which exploit these mechanisms.

Preparation of multifunctional polysaccharide microcontainers for lipophilic bioactive agents

Chitosan/xanthan gum microcontainers with a core-shell structure formed due to chemical interactions between polysaccharide chains induced by ultrasonication are presented. Containers were prepared by sonication of water-immiscible (oil-like) liquids in the solution of polysaccharides. One-step fabrication of the container permanent shell is possible, because of the contribution of ultrasonically caused formation of hydrogen bonds and amide linkages. We synthesized containers in a wide size range from 350 nm to 7500 nm, varying in oil/water ratio. The microcontainers were modified with oppositely charged polyelectrolytes and microparticles, which could be used to impart the specified properties to the system. The biocide 4,5-dichloro-2-n-octyl-4-isothiazoline-3-one (DCOIT) was loaded into the proposed containers by utilizing its solution as an oil phase. The following incorporation of the DCOIT containers into the polymer coating demonstrated more sustained antimicrobial activity (∼30%) of the biocide in the encapsulated state, compared to its non-encapsulated form.

Nanoemulsified orlistat-embedded multi-unit pellet system (MUPS) with improved dissolution and pancreatic lipase inhibition

The present research work explores an innovative technological solution to constraints in efficient oral delivery of poorly water-soluble anti-obesity drug orlistat. Nanoemulsion of orlistat and its subsequent transformation into multi-unit pellet system (MUPS) for improved oral delivery was developed. Orlistat nanoemulsion was developed with capryol PGMC as an oil phase and cremophor RH40 as an emulsifier using high-pressure homogenization. Influence of critical processing parameters on globule size distribution, polydispersity index and physical stability of nanoemulsion was evaluated. The optimized nanoemulsion was transformed into MUPS using an extrusion spheronization technique. Optimized formulation was characterized at nanoemulsion as well as MUPS stage. DLS and nanoparticle tracking analysis studies of orlistat nanoemulsion exhibited unimodal size distribution with polydispersity value <0.1. Confocal laser scanning microscopy (CLSM) studies confirmed the presence of uniform spherical nanosized oil droplets of nanoemulsified orlistat. DSC and PXRD studies of MUPS confirmed amorphization of embedded nanoemulsified orlistat. In-vitro dissolution studies in surfactant-reduced media demonstrated remarkable improvement in dissolution compared to pure orlistat and marketed formulation (Xenical Capsules 120 mg, Hoffman-La Roche, Basle, Switzerland). Comparative in-vitro bovine porcine pancreatic lipase inhibition studies of pure orlistat, marketed product and developed MUPS showed 13.57- and 2.41-fold higher lipase inhibition with developed MUPS compared to pure orlistat and marketed products, respectively.

Surface shear rheology of saponin adsorption layers

Saponins are a wide class of natural surfactants, with molecules containing a rigid hydrophobic group (triterpenoid or steroid), connected via glycoside bonds to hydrophilic oligosaccharide chains. These surfactants are very good foam stabiliziers and emulsifiers, and show a range of nontrivial biological activities. The molecular mechanisms behind these unusual properties are unknown, and, therefore, the saponins have attracted significant research interest in recent years. In our previous study (Stanimirova et al. Langmuir 2011, 27, 12486-12498), we showed that the triterpenoid saponins extracted from Quillaja saponaria plant (Quillaja saponins) formed adsorption layers with unusually high surface dilatational elasticity, 280 ± 30 mN/m. In this Article, we study the shear rheological properties of the adsorption layers of Quillaja saponins. In addition, we study the surface shear rheological properties of Yucca saponins, which are of steroid type. The experimental results show that the adsorption layers of Yucca saponins exhibit purely viscous rheological response, even at the lowest shear stress applied, whereas the adsorption layers of Quillaja saponins behave like a viscoelastic two-dimensional body. For Quillaja saponins, a single master curve describes the data for the viscoelastic creep compliance versus deformation time, up to a certain critical value of the applied shear stress. Above this value, the layer compliance increases, and the adsorption layers eventually transform into viscous ones. The experimental creep-recovery curves for the viscoelastic layers are fitted very well by compound Voigt rheological model. The obtained results are discussed from the viewpoint of the layer structure and the possible molecular mechanisms, governing the rheological response of the saponin adsorption layers.