Article
Chemistry, Applied
Xinye Liu, Feng Xue, Benu Adhikari
Summary: Complex coacervates of hemp protein isolate (HPI) and different polysaccharides were used as emulsifiers for producing oil-in-water emulsions. The type of polysaccharides, type of oil, and the method of applying complex coacervates as emulsifiers affected the stability of the emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Nutrition & Dietetics
Yan Jiao, Yuntai Zhao, Ying Chang, Zhaoxiang Ma, Isao Kobayashi, Mitsutoshi Nakajima, Marcos A. Neves
Summary: Although natural emulsifiers have drawbacks when used alone, their emulsifying ability and stability can be improved when used in combination. This study prepared monodisperse emulsions stabilized by combining two natural protein emulsifiers and examined the influence of various factors on the emulsion's microstructure and stability. The results showed that the emulsions stabilized by mixed protein emulsifiers exhibited better stability and were more resistant to high salt concentrations compared to synthetic emulsifiers.
FRONTIERS IN NUTRITION
(2022)
Article
Polymer Science
Vicente Espinosa-Solis, Yunia Veronica Garcia-Tejeda, Oscar Manuel Portilla-Rivera, Carolina Estefania Chavez-Murillo, Victor Barrera-Figueroa
Summary: Avocado oil, a valuable agro-industrial product, can be protected and incorporated into various products using the spray drying technique. The challenge lies in selecting environmentally friendly emulsifiers. The study found that a mixture of phosphorylated starch and HI-CAP® 100 was the most efficient emulsifier.
Article
Energy & Fuels
Lei Pu, Peng Xu, Mingbiao Xu, Jianjian Song, Miao He, Mingda Wei
Summary: This study investigates the effect of nano-SiO2 additives on the performance of low water-in-oil drilling fluids and finds that they have a positive impact on the stability and rheological properties of the emulsion. Additionally, in the established water-in-oil drilling fluid system, nano-SiO2 improves the demulsification voltage and reduces filtration loss.
JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING
(2022)
Review
Food Science & Technology
Gema Nieto, Jose M. Lorenzo
Summary: Recent studies have emphasized the importance of developing low-fat products due to the relationship between fat and health, and the increasing consumer demand for healthier meat products. However, reducing fat in meat products may lead to changes in sensory and technological aspects. To overcome this, replacing animal fats with other oils is necessary to maintain the proper characteristics of the meat products. Structured olive oil as a replacement for fat can be a key strategy for developing new meat products with healthier properties and potential success in the food industry.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Chemistry, Physical
Lilian Fernanda Martins do Amaral, Fernando Wypych, Rilton Alves de Freitas
Summary: The synthesis and characterization of layered double hydroxides reveal their potential for formulating Pickering emulsions, with their crystallinity, morphology, and dissolution behavior in acidic media being crucial factors for the emulsion formation and stability.
APPLIED CLAY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Marta Padial-Dominguez, Pedro J. Garcia-Moreno, Ruben Gonzalez-Beneded, Antonio Guadix, Emilia M. Guadix
Summary: This work investigated the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions using whey protein hydrolysate as a hydrophilic emulsifier. The results showed that a 20 wt.% fish oil-in-water emulsion had good physical stability at low temperature but underwent severe physical destabilization at high temperature. The oxidative stability experiment indicated that the fish oil-in-water emulsion had faster oxidation reaction at high temperature. In contrast, the double emulsions with the addition of olive oil exhibited good physical and oxidative stability under all conditions.
Article
Food Science & Technology
Hong Wang, Longteng Zhang, Tomasz Pawel Czaja, Serafim Bakalis, Wei Zhang, Rene Lametsch
Summary: This study demonstrated the potential of using oil-in-water emulsion to improve the fibrous structure and texture of high-moisture extrudates in plant-based meat analogs. Adding oil using emulsion increased the oil content in the extrudates and improved their textural attributes.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Polymer Science
Silvia Baptista, Joao R. Pereira, Catia Gil, Cristiana A. Torres, Maria A. M. Reis, Filomena Freitas
Summary: Biobased polysaccharide FucoPol shows good biocompatibility and bioactivity, making it a potential emulsifier for skincare products. The study demonstrates that when combined with olive oil and alpha-tocopherol, FucoPol stabilizes emulsions, increases emulsification index, and outperforms commercial emulsifier Sepigel(R) 305 in terms of stability. Response Surface Methodology (RSM) is employed to determine the optimal formulation with high emulsification.
Article
Chemistry, Applied
Lu Han, Keyang Lu, Shijiao Zhou, Baokun Qi, Yang Li
Summary: The study encapsulated insulin and quercetin using a self-assembled water-in-oil-in-water double emulsion, with black-bean protein as the emulsifier, resulting in increased bioaccessibility of the compounds and improved stability and solubility under simulated gastrointestinal conditions.
Review
Chemistry, Multidisciplinary
Mingqiu Hu, Thomas P. Russell
Summary: This review highlights the developments in the past decade that used polymers with advanced architectures as multifunctional emulsifiers in various industries such as food, cosmetics, and pharmaceuticals. These emulsifiers have been utilized for encapsulation, delivery, and as templates for polymerization reactions.
MATERIALS CHEMISTRY FRONTIERS
(2021)
Article
Chemistry, Multidisciplinary
Bo Dong, Zongyu Qin, Yiwei Wang, Jiahui Zhang, Zhen Xu, Aixian Liu, Xuqiang Guo
Summary: This study investigates the performance of isooctyl glucoside as an emulsifier for a heavy crude oil-in-water emulsion and reveals that the viscosity and stability of the emulsion increase with increasing oil content, surfactant concentration, mixing speed, mixing time, and pH of the aqueous phase. The optimal parameters result in a significant reduction in viscosity and high stability of the emulsion.
Article
Engineering, Environmental
Tatianna Marshall, Alejandro G. Marangoni, Loong-Tak Lim, Plamen Tchoukov, Erica Pensini
Summary: In this study, oxidizing emulsifiers were produced using calcium peroxide and polysaccharides extracted from edible mushrooms. The experiments showed that these emulsifiers could enhance the degradation of toluene, produce rigid interfacial films at toluene-water interfaces, promote contact between emulsifying oxidizers and toluene, stabilize water in toluene emulsions, and form gel-like structures. This novel emulsifying oxidizer has the potential to effectively remediate hydrocarbon spills by immobilizing them safely.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2021)
Article
Food Science & Technology
Vicente Espinosa-Solis, Yunia Veronica Garcia-Tejeda, Oscar Manuel Portilla-Rivera, Victor Barrera-Figueroa
Summary: Surfactant-modified starches prepared by reactive extrusion were used as stabilizers for olive oil-in-water Pickering emulsions. Among the starches considered, octenyl succinic anhydride rice starch exhibited the best characteristics for improving emulsification and digestibility. On the other hand, waxy maize starch phosphate was identified as an ideal wall material for spray drying to enhance oil stability and reduce digestibility.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Katherine Grasberger, Anne Vuholm Sunds, Kristian Wejse Sanggaard, Marianne Hammershoj, Milena Corredig
Summary: The aim of this study was to investigate the dynamics occurring at the oil-water interface in systems containing mixtures of pea and whey protein isolates, and compare the differences between simultaneous and sequential adsorption. The results showed that different emulsion properties could be achieved by fine-tuning the interfacial composition.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
