scholarly journals Surface Electrostatics Govern the Emulsion Stability of Biomolecular Condensates

Nano Letters ◽  
2022 ◽  
Author(s):  
Timothy J. Welsh ◽  
Georg Krainer ◽  
Jorge R. Espinosa ◽  
Jerelle A. Joseph ◽  
Akshay Sridhar ◽  
...  
Keyword(s):  
2016 ◽  
Vol 7 (14) ◽  
pp. 143-155
Author(s):  
Eldha Sampepana ◽  
Suroto Hadi Saputra

In the manufacture of detergents still using surfactants (which serves as an emulsifier) of crude oil in the form of the AS. (alcohol sulfate) and LAS (linear alkylbenzene sulfonate), where this type of surfactant cannot be degraded by microorganisms when discharged into the environment, causing environmental pollution. Methyl ester sulfonate surfactant is an anionic surfactant which has a composition of C16 - C18 fatty acids are capable of acting against nature deterjensinya, while the C12 - C14 fatty acids contribute to the foaming effect. The purpose of this study was to look for the formulation of methyl ester sulfonate (MES) the right to produce a good detergent by using materials such as methyl ester sulfonate surfactant self-made, methyl ester sulfonate and sodium lauryl market Ester Sulfate (SLS) with a concentration of 15 %, 20 % and 25 %. Detergent results of the study have high detergency ( net ) compared with the detergency of detergent commercial, have a stable emulsion stability, the stability of the foam/foam detergent power made from methyl ester sulfonate surfactant produces less foam, compared with a detergent made from SLS and surfactant SNI 06-4075-1996 standards.


2016 ◽  
Vol 9 (2) ◽  
pp. 167-176
Author(s):  
Eldha Sampepana ◽  
Paluphy Eka Yustini ◽  
Aditya Rinaldi ◽  
Amiroh Amiroh

Surfactant which is used as raw emulsifier in an industry activity such as Sodium Lauryl Sulfonate is a raw material import, it is petroleum derivative which is not renewable and may cause pollution to the environment, because it is not degraded and are carcinogenic. The purpose of the research is to compare the characteristics of the Quaternary methyl ester sulfonat (MES) and Sodium Lauryl Sulfonat (SLS) as emulsifier. First, make the MES by filtering and eliminating fatty acids of palm oil, then process the MES with enzymatic method become methyl ester, then react it in sulfonation and metanolization process, and also neutralized with NaOH. Next, the MES experiment is compared with SLS and existing MES in the market. The results show that surfactants MES experiment has value hidrofil lipofil balance (HLB) interfacial tension and emulsion stability greater than MES in the market and SLS. And the surface tension of MES experiment is larger than MES in the market, but smaller compared to SLS.ABSTRAKSurfaktan yang digunakan sebagai bahan baku emulsifer dalam aktivitas suatu industri pada saat ini seperti Sodium Lauril Sulfonat  merupakan bahan baku import yang merupakan turunan dari minyak bumi, dengan sifat tidak dapat diperbaharui dan dapat menimbulkan pencemaran terhadap lingkungan karena tidak mudah terdegradasi serta bersifat karsinogenik. Metil ester sulfonat dari bahan minyak sawit merupakan surfaktan dengan sifat mudah terdegradasi yang perlu diketahui karakteristiknya. Penelitian bertujuan untuk membandingkan karakteristik surfaktan metil ester sulfonat (MES) dan Sodium Lauril Sulfonat (SLS) sebagai bahan emulsifier. Mula-mula dilakukan pembuatan MES dengan cara menyaring dan menghilangkan asam lemak minyak sawit terlebih dahulu, kemudian diolah menjadi metil ester secara enzimatis, lalu direaksikan secara sulfonasi dan metanolisis, serta dinetralkan dengan NaOH. Selanjutnya MES hasil percobaan dibandingkan dengan SLS dan MES yang ada dipasaran. Hasil penelitian menunjukkan bahwa surfaktan MES memiliki nilai hidrofil lipofil balance (HLB) tegangan antar muka dan stabilitas emulsi lebih besar apabila dibandingkan dengan MES di pasaran dan SLS, kecuali nilai stabilitas emulsi antara MES dan SLS sama. Dan tegangan permukaan MES hasil percobaan, lebih besar dibandingkan dengan MES dipasaran, dan lebih kecil dibandingkan dengan SLS. Kata kunci :   Metil  ester sulfonat, hidrofil lipofil balance, emulsifier, sodium lauril sulfonat , stabilitas emulsi 


2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.


Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1127
Author(s):  
Yuejie Jin ◽  
Dingrong Liu ◽  
Jinhua Hu

Polyglycerol polyricinolate (PGPR) and polyglycerol-2 dioleate were selected as model surfactants to construct water-in-oil (W/O) emulsions, and the effect of interfacial rheological properties of surfactant film on the stability of emulsions were investigated based on the interfacial dilatational rheological method. The hydrophobicity chain of PGPR is polyricinic acid condensed from ricinic acid, and that of polyglycerol-2 dioleate is oleic acid. Their dynamic interfacial tensions in 15 cycles of interfacial compression-expansion were determined. The interfacial dilatational viscoelasticity was analyzed by amplitude scanning in the range of 1–28% amplitude and frequency sweep in the range of 5–45 mHz under 2% amplitude. It was found that PGPR could quickly reach adsorption equilibrium and form interfacial film with higher interfacial dilatational viscoelastic modulus to resist the deformation of interfacial film caused by emulsion coalescence, due to its branched chain structure and longer hydrophobic chain, and the emulsion thus presented good stability. However, polyglycerol-2 dioleate with a straight chain structure had lower interfacial tension, and it failed to resist the interfacial disturbance caused by coalescence because of its lower interfacial dilatational viscoelastic modulus, and thus the emulsion was unstable. This study reveals profound understanding of the influence of branched structure of PGPR hydrophobic chain on the interfacial film properties and the emulsion stability, providing experimental reference and theoretical guidance for future design or improvement of surfactant.


Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1681
Author(s):  
Carmen Botella-Martínez ◽  
Manuel Viuda-Martos ◽  
José Angel Pérez-Álvarez ◽  
Juana Fernández-López

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.


Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1586
Author(s):  
Jessika N. Humerez-Flores ◽  
Sarah H. E. Verkempinck ◽  
Clare Kyomugasho ◽  
Paula Moldenaers ◽  
Ann M. Van Loey ◽  
...  

In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets.


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