scholarly journals PREPARATION OF OLIVE OIL EMULSIONS IN AQUEOUS SOLUTIONS STABILIZED BY OC-20 AND SPAN-60

2020 ◽  
pp. 137-142
Author(s):  
Дарья Алексеевна Портнова ◽  
Виолетта Андреевна Веролайнен ◽  
Светлана Анатольевна Темникова
Keyword(s):  
Aqueous Solutions ◽  
Olive Oil ◽  
Phase Inversion ◽  
Sorbitan Monostearate ◽  
Ionic Surfactants ◽  
Oil In Water ◽  
Oil Emulsions ◽  
Span 60

Методом определения температуры инверсии фаз (ТИФ) получены и исследованы обратные эмульсии оливкового масла в воде с применением в качестве стабилизаторов неионогенных поверхностноактивных веществ синтанола OC-20, сорбитана моностеарата Span 60 и их смесей. Reverse emulsions of olive oil in water with the use of non-ionic surfactants syntanol OC-20, sorbitan monostearate Span 60 and their mixtures as stabilizers were obtained and studied by the method of determining the temperature of phase inversion (TIF).

Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions

2007 ◽  
Vol 21 (7) ◽  
pp. 1163-1171 ◽  
Author(s):  
L. Ambrosone ◽  
M. Mosca ◽  
A. Ceglie
Keyword(s):  
Olive Oil ◽  
Oil In Water ◽  
Oil Emulsions

Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate

2015 ◽  
Vol 486 ◽  
pp. 203-210 ◽  
Author(s):  
Elli Panagopoulou ◽  
Erminda Tsouko ◽  
Nikolaos Kopsahelis ◽  
Apostolis Koutinas ◽  
Ioanna Mandala ◽  
...  
Keyword(s):  
Olive Oil ◽  
Bacterial Cellulose ◽  
Whey Protein ◽  
Phase Inversion ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Oil Emulsions

scholarly journals Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 633
Author(s):  
Firdaous Fainassi ◽  
Noamane Taarji ◽  
Fatiha Benkhalti ◽  
Abdellatif Hafidi ◽  
Marcos A. Neves ◽  
...  
Keyword(s):  
Olive Oil ◽  
Ethanol Extract ◽  
Active Components ◽  
Oil In Water ◽  
Surface Active ◽  
Ph Conditions ◽  
Oil Water ◽  
Surface Active Compounds ◽  
Ionizable Groups ◽  
Emulsifying Ability

The surface-active and emulsifying properties of crude aqueous ethanolic extracts from untreated olive oil cake (OOC) were investigated. OOC extracts contained important concentrations of surface-active components including proteins, saponins and polyphenols (1.2–2.8%, 7.8–9.5% and 0.7–4.5% (w/w), respectively) and reduced the interfacial tension by up to 46% (14.0 ± 0.2 mN m−1) at the oil–water interface. The emulsifying ability of OOC extracts was not correlated, however, with their interfacial activity or surface-active composition. Eighty percent aqueous ethanol extract produced the most stable oil-in-water (O/W) emulsions by high-pressure homogenization. The emulsions had average volume mean droplet diameters of approximately 0.4 µm and negative ζ-potentials of about -45 mV, and were stable for up to 1 month of storage at 5, 25 and 50 °C. They were sensitive, however, to acidic pH conditions (<5) and NaCl addition (≥25 mM), indicating that the main stabilization mechanism is electrostatic due to the presence of surface-active compounds with ionizable groups, such as saponins.

scholarly journals Visual Appearance of Oil on the Sea

2021 ◽  
Vol 9 (1) ◽  
pp. 97
Author(s):  
Merv Fingas
Keyword(s):  
Water Surface ◽  
Oil Spills ◽  
Discharge Rate ◽  
Physical Explanation ◽  
Visual Appearance ◽  
Oil In Water ◽  
Other Information ◽  
Surface Discharges ◽  
Oil Emulsions ◽  
Spilled Oil

The visual appearance of oil spills at sea is often used as an indicator of spilled oil properties, state and slick thickness. These appearances and the oil properties that are associated with them are reviewed in this paper. The appearance of oil spills is an estimator of thickness of thin oil slicks, thinner than a rainbow sheen (<3 µm). Rainbow sheens have a strong physical explanation. Thicker oil slicks (e.g., >3 µm) are not correlated with a given oil appearance. At one time, the appearance of surface discharges from ships was thought to be correlated with discharge rate and vessel speed; however, this approach is now known to be incorrect. Oil on the sea can sometimes form water-in-oil emulsions, dependent on the properties of the oil, and these are often reddish in color. These can be detected visually, providing useful information on the state of the oil. Oil-in-water emulsions can be seen as a coffee-colored cloud below the water surface. Other information gleaned from the oil appearance includes coverage and distribution on the surface.

Preparation of Ginger Oil in Water Nanoemulsion Using Phase Inversion Composition Technique: Effects of Stirring and Water Addition Rates on their Physico-Chemical Properties and Stability

2019 ◽  
Vol 0 (0) ◽  
Author(s):  
Ashraf Farshbaf-Sadigh ◽  
Hoda Jafarizadeh-Malmiri ◽  
Navideh Anarjan ◽  
Yahya Najian
Keyword(s):  
Particle Size ◽  
Phase Inversion ◽  
Antimicrobial Properties ◽  
Chemical Properties ◽  
Water Addition ◽  
Chromatography Method ◽  
Stirring Rate ◽  
Physico Chemical ◽  
Oil In Water ◽  
Addition Rate

Abstract Ginger oil in water (O/W) nanoemulsions, were produced using phase inversion composition method and Tween 80, as emulsifier. Effects of processing parameters namely, stirring rate (100 to1000 rpm) and water addition rate (1–10 mL/min) were evaluated on the physico-chemical, morphological, antioxidant and antimicrobial properties of the prepared O/W nanoemulsions using response surface methodology (RSM). Results indicated that well dispersed and spherical ginger nanodroplets were formed in the nanoemulsions with minimum particle size (8.80 nm) and polydispersity index (PDI, 0.285) and maximum zeta potential value (−9.15 mV), using stirring rate and water addition rate of 736 rpm and 8.18 mL/min, respectively. Insignificant differences between predicted and experimental values of the response variables, indicated suitability of fitted models using RSM. Mean particle size of the prepared nanoemulsion using optimum conditions were changed from 8.81 ± 1 to 9.80 ± 1 nm, during 4 weeks of storage, which revealed high stability of the resulted ginger O/W nanoemulsion. High antioxidant activity (55.4%), bactericidal (against Streptococcus mutans) and fungicidal (against Aspergillus niger) activities of the prepared nanoemulsion could be related to the presence of gingerols and shogaols, a group of phenolic alkanones, in the ginger oil, which those were detected by gas chromatography method.

Lipid Oxidation in Water-in-Olive Oil Emulsions Initiated by a Lipophilic Radical Source

2010 ◽  
Vol 114 (10) ◽  
pp. 3550-3558 ◽  
Author(s):  
Monica Mosca ◽  
Andrea Ceglie ◽  
Luigi Ambrosone
Keyword(s):  
Lipid Oxidation ◽  
Olive Oil ◽  
Oil Emulsions

scholarly journals An Oligoimide Particle as a Pickering Emulsion Stabilizer

Polymers ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1071 ◽  
Author(s):  
Yu-Jin Cho ◽  
Dong-Min Kim ◽  
In-Ho Song ◽  
Ju-Young Choi ◽  
Seung-Won Jin ◽  
...  
Keyword(s):  
Particle Concentration ◽  
Pickering Emulsion ◽  
Pickering Emulsions ◽  
Step Method ◽  
Wetting Properties ◽  
Emulsion Droplets ◽  
Step Procedure ◽  
Oil In Water ◽  
One Step ◽  
Oil Emulsions

A pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was controlled based on the oligoimide particle concentration. The oligoimide particles were tested to prepare Pickering emulsions using various kinds of oils. The oil-in-water Pickering emulsions were successfully applied to prepare microcapsules of the emulsion droplets. Our new Pickering emulsion stabilizer has the advantages of easy synthesis, no need for surface modification, and the capability of stabilizing both oil-in-water and water-in-oil emulsions.

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