Modelling the Spectral Index to Detect a Baltic-Type Crude Oil Emulsion Dispersed in the Southern Baltic Sea

Information was obtained on the possibility of detecting oil-in-water emulsions located under the sea based on the modelling of the directional distribution of the radiance field above the water surface. The optical sea model used applies to the southern Baltic Sea, while the oil emulsion model is based on the optical properties of crude oil extracted in this region of the sea. The analyses were carried out while taking into account eight wavelengths in the range 412–676 nm, assuming different thicknesses of the layer contaminated with oil. The most favourable combination of two wavelengths (555/412 nm) for the determination of an index related to the polluted sea area compared to the same index for oil-free water (difference index) was identified, the value of which is indicative of the presence of the oil emulsion in water. Changes in the difference index depending on the viewing direction are shown for almost the entire upper hemisphere (zenith angles from 0° to 80°). The observation directions for which the detection of emulsions should be the most effective are shown.

Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model

In this study, chitosan nanoparticles (CNPs) were prepared by the ionic gelation technique with tripolyphosphate (TPP), and the effect of CNP composition and physicochemical characteristics were evaluated. After the synthesis optimization, CNPs were used as carriers for a fish protein hydrolysate (FPH) with bioactive properties (CNPH). The physicochemical characteristics, antioxidant capacity and antimicrobial, antihypertensive and emulsifier properties of unloaded and loaded CNPs in a food system model were studied. CNPH showed a uniform particle distribution, size ~200 nm, high stability (zeta potential around 30 mV), radical scavenging activity and increased antimicrobial activity against Staphylococcus aureus, Shigella sonnei and Aeromonas hydrophila. Additionally, CNPH showed an angiotensin I-converting enzyme (ACE)-inhibitory activity of 63.6% and, when added to a food emulsion model, this system containing CNPs, with or without FHP, exhibited improved food emulsion stability. Thus, CNPs were able to carry the FPH while maintaining their bioactive properties and can be an alternative to the delivery of bioactive peptides with potential as an emulsion stabilizer for food applications.

Optimization of subcritical water extraction of phenolic compounds from Ziziphus jujuba using response surface methodology: evaluation of thermal stability and antioxidant activity

Background The jujube is mainly grown in the subtropical and tropical regions of Asia. Due to owning bioactive compounds such as polyphenols, it was considered as medicinal and nutritional plant in traditional medicine. This study aimed to extract phenolic compounds from Ziziphus jujuba using subcritical water (SCW) process. The possible combinations of temperature, time, and fruit-to-solvent ratio were investigated using response surface methodology. Results The total phenolic compounds (TPC) and radical scavenging capacity (RSC) of 975.94 mg/g and 53.98%, respectively, were recovered at optimum extraction conditions (170 °C, 74.49 min, and fruit-to-solvent ratio of 1:5.29). The extract obtained in SCW optimum conditions was put under thermal treatments including low temperature long time, high temperature short time, cooking, baking, and sterilization. The results showed after baking, the amount of TPC, RSC, and absorbance at 420 nm increased. The quantity of gallic acid, chlorogenic acid, p-coumaric acid, ferulic acid, and rutin increased significantly. The efficiency of SCW extract in retarding lipid oxidation in bulk oil and O/W emulsion model was investigated at 50 °C for 10 days. After 10 days, the peroxide value of bulk oil (1.1 meq O2/kg) containing SCW extract was lower than O/W emulsion model (2.2 meq O2/kg). Conclusion The subcritical extracted phenolic compounds seem to have good antioxidant activity as well as thermal stability for using in food or drug industries.

On the macroscopic modelling of dilute emulsions under flow

A new macroscopic model describing the rheology and microstructure of dilute emulsions with droplet morphology is developed based on an internal contravariant conformation tensor variable which is physically identified with the deformed ellipsoidal geometry of the dispersed phase. The model is consistent with existing first-order capillary number, $O(Ca)$, theory describing the microstructure as well as $O(Ca^{2})$ theory describing the emulsion-contributed extra stress. These asymptotic solutions are also used to determine all of the model parameters, making it the only macroscopic emulsion model that is consistent with all available asymptotic theories in the limit of small $Ca$. The governing equations are obtained from the Poisson and dissipation brackets, as developed for an incompressible fluid system endowed with an internal contravariant second-order tensor, subject to the imposition of the constraint of a unit determinant. First proposed by Maffettone & Minale (J. Non-Newtonian Fluid Mech., vol. 78, 1998, pp. 227–241), this constraint physically corresponds to conservation of the volume of the dispersed phase in the emulsion. The Hamiltonian of the emulsion is expressed through the surface energy of the dispersed phase, in addition to the kinetic energy, following previous work by Grmela et al. (J. Non-Newtonian Fluid Mech., vol. 212, 2014, pp. 1–12), but employing a more accurate evaluation of the surface area in terms of the internal contravariant conformation tensor. Structural predictions of the ellipsoid droplet morphology obtained with the new model are compared with classic experiments by Torza et al. (J. Colloid Interface Sci., vol. 38, 1972, pp. 395–411), showing good agreement.