scholarly journals Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions

Fluids ◽  
2021 ◽  
Vol 6 (6) ◽  
pp. 228
Author(s):  
Maria Romero-Peña ◽  
Supratim Ghosh
Keyword(s):  
Water Content ◽  
Aqueous Phase ◽  
Canola Oil ◽  
Continuous Phase ◽  
Gel Strength ◽  
Water Droplets ◽  
Improved Stability ◽  
Oil Emulsions ◽  
Hydrogenated Soybean Oil ◽  
Glycerol Monooleate

This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil (W/CO) emulsions by increasing water content (20–50 wt.%) and the addition of low methoxyl pectin (LMP) in the aqueous phase. A constant ratio of GMO to water was used to keep a similar droplet size in all emulsions. Hydrogenated soybean oil (7 wt.%) was used to provide network stabilization in the continuous phase. All fresh emulsions with LMP in the aqueous phase formed a stable and self-supported matrix with higher viscosity and gel strength than emulsions without LMP. Emulsion viscosity and gel strength increased with an increase in water content. All emulsions showed gel-like properties (storage moduli (G’) > loss moduli (G’’)) related to the presence of LMP in the aqueous phase and increased water content. Freeze/thaw analysis using a differential scanning calorimeter showed improved stability of the water droplets in the presence of LMP in the aqueous phase. This study demonstrated the presence of LMP in the aqueous phase, its interaction with GMO at the interface, and fat crystals in the continuous phase that could support the water droplets’ aggregation to obtain stable elastic W/CO emulsions that could be used as low-fat table spreads.

scholarly journals In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions

2021 ◽  
Author(s):  
Vivekkumar Patel
Keyword(s):  
Aqueous Phase ◽  
In Vitro Digestion ◽  
Continuous Phase ◽  
Core Shell ◽  
Solid Fat ◽  
Important Contributor ◽  
Gastrointestinal Conditions ◽  
Intestinal Fluids ◽  
Oil Emulsions

The purpose of this research was to investigate the effect of surfactant type and presence of solid fat on the stability and release characteristics of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Emulsions consisting of a 20 wt% aqueous phase dispersed in canola oil were stabilized in one of four different ways: core-shell stabilization with glycerol monostearate (GMS), network stabilization using polyglycerol polyricinoleate and solid fat added to the continuous phase (PGPR-F), combined core-shell and network stabilization using glycerol monooleate and a continuous phase fat crystal network (GMO-F) and finally, a PGPR-based liquid emulsion with no added fat. The dispersed aqueous phase of all emulsions contained 1mM methylene blue (MB), which was used as a marker to quantify emulsion breakdown and release of aqueous phase cargo. Quiescent storage at 25 °C for 30 days revealed no phase separation for the GMS, GMO-F, and PGPR-F emulsions whereas the PGPR emulsion began to phase-separate 16 h following preparation. When subjected to gastric conditions, the PGPR-F emulsion showed the lowest MB release after 60 min (0.3 % of initial load) with the other emulsions showing ~ 12 % release. In duodenal conditions, the PGPRF and GMS emulsions showed the lowest MB release after 120 min of exposure (~ 0.5 %) followed by the PGPR (9.4 %) and GMO-F (14.6 %) emulsions, respectively. Emulsion photomicrographs taken prior to, and after, contact with simulated gastric and intestinal fluids showed that emulsion microstructure was an important contributor to emulsion stability. Overall, the PGPR-F emulsion was the most stable in both gastric and intestinal fluids. These results have shown that fat phase structuring is an important contributor to W/O emulsion breakdown behaviour in simulated gastrointestinal conditions.

scholarly journals In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions

2021 ◽  
Author(s):  
Vivekkumar Patel
Keyword(s):  
Aqueous Phase ◽  
In Vitro Digestion ◽  
Continuous Phase ◽  
Core Shell ◽  
Solid Fat ◽  
Important Contributor ◽  
Gastrointestinal Conditions ◽  
Intestinal Fluids ◽  
Oil Emulsions

The purpose of this research was to investigate the effect of surfactant type and presence of solid fat on the stability and release characteristics of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Emulsions consisting of a 20 wt% aqueous phase dispersed in canola oil were stabilized in one of four different ways: core-shell stabilization with glycerol monostearate (GMS), network stabilization using polyglycerol polyricinoleate and solid fat added to the continuous phase (PGPR-F), combined core-shell and network stabilization using glycerol monooleate and a continuous phase fat crystal network (GMO-F) and finally, a PGPR-based liquid emulsion with no added fat. The dispersed aqueous phase of all emulsions contained 1mM methylene blue (MB), which was used as a marker to quantify emulsion breakdown and release of aqueous phase cargo. Quiescent storage at 25 °C for 30 days revealed no phase separation for the GMS, GMO-F, and PGPR-F emulsions whereas the PGPR emulsion began to phase-separate 16 h following preparation. When subjected to gastric conditions, the PGPR-F emulsion showed the lowest MB release after 60 min (0.3 % of initial load) with the other emulsions showing ~ 12 % release. In duodenal conditions, the PGPRF and GMS emulsions showed the lowest MB release after 120 min of exposure (~ 0.5 %) followed by the PGPR (9.4 %) and GMO-F (14.6 %) emulsions, respectively. Emulsion photomicrographs taken prior to, and after, contact with simulated gastric and intestinal fluids showed that emulsion microstructure was an important contributor to emulsion stability. Overall, the PGPR-F emulsion was the most stable in both gastric and intestinal fluids. These results have shown that fat phase structuring is an important contributor to W/O emulsion breakdown behaviour in simulated gastrointestinal conditions.

Demulsification of a Water-in-crude Oil Emulsion with a Corn Oil BasedDemulsifier using the Response Surface Methodology: Modelling and Optimization

2021 ◽  
Vol 14 ◽  
Author(s):  
Abed Saad ◽  
Nour Abdurahman ◽  
Rosli Mohd Yunus
Keyword(s):  
Response Surface Methodology ◽  
Crude Oil ◽  
Water Content ◽  
Response Surface ◽  
Separation Efficiency ◽  
Corn Oil ◽  
Oil Emulsion ◽  
Optimal Values ◽  
Input Variables ◽  
Oil Emulsions

: In this study, the Sany-glass test was used to evaluate the performance of a new surfactant prepared from corn oil as a demulsifier for crude oil emulsions. Central composite design (CCD), based on the response surface methodology (RSM), was used to investigate the effect of four variables, including demulsifier dosage, water content, temperature, and pH, on the efficiency of water removal from the emulsion. As well, analysis of variance was applied to examine the precision of the CCD mathematical model. The results indicate that demulsifier dose and emulsion pH are two significant parameters determining demulsification. The maximum separation efficiency of 96% was attained at an alkaline pH and with 3500 ppm demulsifier. According to the RSM analysis, the optimal values for the input variables are 40% water content, 3500 ppm demulsifier, 60 °C, and pH 8.

Dispersion Flow in Microchannels

2012 ◽  
Author(s):  
Alfir T. Akhmetov ◽  
Marat V. Mavletov ◽  
Sergey P. Sametov ◽  
Artur A. Rakhimov ◽  
Azat A. Valiev ◽  
...  
Keyword(s):  
Aqueous Phase ◽  
Effective Viscosity ◽  
Complex Structure ◽  
Experimental Investigations ◽  
Dispersed Phase ◽  
Rheological Characteristics ◽  
Dense Structure ◽  
The Third ◽  
Dynamic Blocking ◽  
Oil Emulsions

The work is devoted to experimental investigations of the features of flow of dispersions in microchannels. The paper consists of three parts. In the first part the flow of emulsions in smooth contracting cylindrical microchannels is investigated. It is received that a significant role at dynamic blocking of channels is played by the inclusions comparable by size to the diameter of a narrowing. This is in spite of the fact that their influence on the change of a flow rate of emulsion before blocking is insignificant. In the second part the generation of emulsion in a complex structure of microchannels (micromodels) when water is displaced by composition of hydrocarbon with surfactants is investigated. The experimental dependences of the rheological characteristics of emulsions based on the composition of SAS and water at different concentrations of the aqueous phase can explain blocking of a porous structure by generated emulsion. In the third part a comparison of flow of water-in-oil emulsions with the suspension which was obtained by freezing the microdroplets of the aqueous phase of emulsions was studied. It was found that the blocking of suspension is not as complete as in the case of emulsion. It is explained by deformation of the droplets and by formation of a dense structure, as opposed to suspension of beads, through which hydrocarbon phase is filtered. A small increase in effective viscosity due to solidification of freezing droplets of the dispersed phase was found.

scholarly journals Explicit modeling of volatile organic compounds partitioning in the atmospheric aqueous phase

2013 ◽  
Vol 13 (2) ◽  
pp. 1023-1037 ◽  
Author(s):  
C. Mouchel-Vallon ◽  
P. Bräuer ◽  
M. Camredon ◽  
R. Valorso ◽  
S. Madronich ◽  
...  
Keyword(s):  
Organic Matter ◽  
Dissolved Organic Matter ◽  
Water Content ◽  
Gas Phase ◽  
Aqueous Phase ◽  
Water Soluble ◽  
Chemical Mechanism ◽  
Organic Species ◽  
Cloud Water Content ◽  
Isoprene Oxidation

Abstract. The gas phase oxidation of organic species is a multigenerational process involving a large number of secondary compounds. Most secondary organic species are water-soluble multifunctional oxygenated molecules. The fully explicit chemical mechanism GECKO-A (Generator of Explicit Chemistry and Kinetics of Organics in the Atmosphere) is used to describe the oxidation of organics in the gas phase and their mass transfer to the aqueous phase. The oxidation of three hydrocarbons of atmospheric interest (isoprene, octane and α-pinene) is investigated for various NOx conditions. The simulated oxidative trajectories are examined in a new two dimensional space defined by the mean oxidation state and the solubility. The amount of dissolved organic matter was found to be very low (yield less than 2% on carbon atom basis) under a water content typical of deliquescent aerosols. For cloud water content, 50% (isoprene oxidation) to 70% (octane oxidation) of the carbon atoms are found in the aqueous phase after the removal of the parent hydrocarbons for low NOx conditions. For high NOx conditions, this ratio is only 5% in the isoprene oxidation case, but remains large for α-pinene and octane oxidation cases (40% and 60%, respectively). Although the model does not yet include chemical reactions in the aqueous phase, much of this dissolved organic matter should be processed in cloud drops and modify both oxidation rates and the speciation of organic species.

scholarly journals Encapsulation Through The Use Of Emulsified Microemulsions

2021 ◽  
Author(s):  
Ruby R. Rafanan
Keyword(s):  
Controlled Release ◽  
Continuous Phase ◽  
Pharmaceutical Products ◽  
Water Soluble ◽  
Scanning Calorimetry ◽  
Food Grade ◽  
X Ray ◽  
X Ray Scattering ◽  
Food Applications ◽  
Glycerol Monooleate

Emulsified microemulsions (EMEs), first described in detail in 2005 by the group of Garti, consist of a thermodynamically stable water-in-oil microemulsion phase (w1/o) further dispersed within an aqueous continuous phase (w2). These internally-structured w1/o/w2 dispersions are promising controlled release vehicles for water-soluble flavouring compounds, drugs and nutraceuticals. With a stable internal droplet structure, storage stability is improved over non-thermodynamically stable structured emulsions and may exhibit unique controlled release behaviour. Use of food-grade components allows for wider and safer applications in food and pharmaceutical products. In this thesis, a food-grade w1/o microemulsion consisting of glycerol monooleate, tricaprylin and water was dispersed in an aqueous (w2) phase by membrane emulsification and stabilized by a caseinate-pectin complex to produce w1/o/w2 EMEs. The resulting EME showed no signs of phase separation for weeks at room temperature. The microemulsion and EME were characterized by differential scanning calorimetry (DSC), cryo-TEM and small angle x-ray scattering (SAXS) to determine whether the microemulsion’s internal structure was maintained after emulsification. It was shown that EME droplets displayed ordering around the periphery consistent with some loss of microemulsion structure, but maintained the characteristic disordered microemulsion structure at the droplet core. Overall, this research demonstrated the feasibility of developing EME for possible applications in food and non-food applications.

scholarly journals Encapsulation Through The Use Of Emulsified Microemulsions

2021 ◽  
Author(s):  
Ruby R. Rafanan
Keyword(s):  
Controlled Release ◽  
Continuous Phase ◽  
Pharmaceutical Products ◽  
Water Soluble ◽  
Scanning Calorimetry ◽  
Food Grade ◽  
X Ray ◽  
X Ray Scattering ◽  
Food Applications ◽  
Glycerol Monooleate

Emulsified microemulsions (EMEs), first described in detail in 2005 by the group of Garti, consist of a thermodynamically stable water-in-oil microemulsion phase (w1/o) further dispersed within an aqueous continuous phase (w2). These internally-structured w1/o/w2 dispersions are promising controlled release vehicles for water-soluble flavouring compounds, drugs and nutraceuticals. With a stable internal droplet structure, storage stability is improved over non-thermodynamically stable structured emulsions and may exhibit unique controlled release behaviour. Use of food-grade components allows for wider and safer applications in food and pharmaceutical products. In this thesis, a food-grade w1/o microemulsion consisting of glycerol monooleate, tricaprylin and water was dispersed in an aqueous (w2) phase by membrane emulsification and stabilized by a caseinate-pectin complex to produce w1/o/w2 EMEs. The resulting EME showed no signs of phase separation for weeks at room temperature. The microemulsion and EME were characterized by differential scanning calorimetry (DSC), cryo-TEM and small angle x-ray scattering (SAXS) to determine whether the microemulsion’s internal structure was maintained after emulsification. It was shown that EME droplets displayed ordering around the periphery consistent with some loss of microemulsion structure, but maintained the characteristic disordered microemulsion structure at the droplet core. Overall, this research demonstrated the feasibility of developing EME for possible applications in food and non-food applications.

scholarly journals Rheological properties and flow behaviour of wax-stabilized water-in-oil emulsions

2021 ◽  
Author(s):  
Samira Haj-Shafiei
Keyword(s):  
Rheological Properties ◽  
Initial Temperature ◽  
Rheological Behaviour ◽  
Flow Behaviour ◽  
Paraffin Wax ◽  
Oscillatory Rheology ◽  
Initial Deposition ◽  
Oil Emulsions ◽  
Light Mineral ◽  
Glycerol Monooleate

The objective of this study was to characterize the flow and rheological behaviour of model wax-stabilized water-in-oil (W/O) emulsions consisting of light mineral oil, paraffin wax and glycerol monooleate as the oil phase and water as the dispersed aqueous phase. An[sic] laboratory-scale benchtop flowloop system was used to explore the flow behaviour of the emulsions' oil phase (oil, paraffin wax and surfactant). The key contribution from this work was that the higher initial temperature gradient (40°C compared to 19°C) experienced by the rapidly-cooled oil led to more initial deposition on the flowloop inner wall. The rheological properties of W/O emulsions with different water cuts (10-50wt%) were also studied. Rotational, oscillatory rheology and creep compliance and recovery were characterized on emulsions aged up to 28 days. Overall, the results demonstrated that emulsion composition, and age could significantly influence an emulsion's flow behaviour and rheological properties.

scholarly journals Rheological properties and flow behaviour of wax-stabilized water-in-oil emulsions

2021 ◽  
Author(s):  
Samira Haj-Shafiei
Keyword(s):  
Rheological Properties ◽  
Initial Temperature ◽  
Rheological Behaviour ◽  
Flow Behaviour ◽  
Paraffin Wax ◽  
Oscillatory Rheology ◽  
Initial Deposition ◽  
Oil Emulsions ◽  
Light Mineral ◽  
Glycerol Monooleate

The objective of this study was to characterize the flow and rheological behaviour of model wax-stabilized water-in-oil (W/O) emulsions consisting of light mineral oil, paraffin wax and glycerol monooleate as the oil phase and water as the dispersed aqueous phase. An[sic] laboratory-scale benchtop flowloop system was used to explore the flow behaviour of the emulsions' oil phase (oil, paraffin wax and surfactant). The key contribution from this work was that the higher initial temperature gradient (40°C compared to 19°C) experienced by the rapidly-cooled oil led to more initial deposition on the flowloop inner wall. The rheological properties of W/O emulsions with different water cuts (10-50wt%) were also studied. Rotational, oscillatory rheology and creep compliance and recovery were characterized on emulsions aged up to 28 days. Overall, the results demonstrated that emulsion composition, and age could significantly influence an emulsion's flow behaviour and rheological properties.

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