Effect of silica particles on stability of highly concentrated water-in-oil emulsions with non-ionic surfactant

Masalova, Irina; Kharatyan, Ellina

doi:10.1134/s1061933x13010079

Cited by 14 publications

(6 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The authors found that solid-stabilized emulsions yielded non-Newtonian behavior likely because of the effect of the fractal network formed by silica particles in the continuous oil phase. Similar observations were made by other studies. ,,,, …”

Section: Resultssupporting

confidence: 92%

“…Several studies have identified that solid particles impart mechanical rigidity to the interfacial film as the solid particles form a tightly packed network around the droplets. ,,,, Because the solid silica particles used for this work consisted of nanometer-sized particles sintered to form a fractal-like network, we observed that the emulsion droplets in solid-stabilized emulsions were mechanically rigid and did not show droplet breakup at high flow rates (Figures and ). In addition, it has been shown that solid particles increase the viscosity of emulsions by facilitating the production of large emulsion droplets. ,, As the emulsion droplet size increases, the hydrodynamic distance between droplets decreases, thereby increasing the emulsion viscosity. ,,, …”

Section: Resultsmentioning

confidence: 85%

“…Several studies have previously shown that there is significant contrast in the interfacial properties between these two kinds of emulsions. Binks demonstrated that solid particles function in similar ways to surfactant molecules, except that they do not reduce the interfacial tension between the two immiscible phases. ,,,, Drelich et al conducted interfacial tension measurements on Aerosil R711- and Span80-stabilized emulsions using a drop shape analysis system . The results indicated that the presence of solid particles had no effect on the oil–water interfacial tension, whereas, for surfactant-stabilized emulsion, the oil–water interfacial tension decreased in the presence of surfactant molecules.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Concentrated Emulsion Characterization in Flowing Conditions

Venkataramani

Aichele

2015

Energy Fuels

View full text Add to dashboard Cite

Concentrated emulsions (dispersed phase fractions greater than 1 vol %) have applications in a wide variety of industries. In the energy industry, these emulsions are encountered in every stage of crude oil processing. Characterizing such concentrated emulsions in the presence of surfactants and/or solid particles and in flowing conditions will help develop strategies for managing these complex systems. In this work, an experimental flow loop equipped with an inflow microscope was used to quantify emulsion drop size distributions as a function of the water concentration, flow rate, temperature, and stabilizing agent type. The solid-stabilized emulsions indicated that only the water concentration had an overall impact on the drop size distributions. This work showed that the drop size distribution is a function of the temperature, water concentration, and flow rate for surfactant-stabilized emulsions. The direct, unique experimental insight gained about concentrated emulsions in this work provides a fundamental understanding on their formation and stabilization mechanisms.

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Concentrated Emulsion Characterization in Flowing Conditions

Venkataramani

Aichele

2015

Energy Fuels

View full text Add to dashboard Cite

show abstract

“…The yellowish serum phase after creaming could be explained by the combined results of the existence of smaller emulsion droplets in the water suspension phase and the absorption of free curcumin onto excess kafirin particles remaining in the water suspension phase after the emulsification process. It was reported that the kinetic energy barriers associated with the restricted movement through highly viscous networks of oil droplets at high oil phase ratio diminished the rate and extent of phase separation in the creaming process . Emulsion with 80% oil phase fraction changed from O/W type to W/O type after 1 h of storage, probably due to an insufficient amount of kafirin particles to stabilize the emulsion, leading to the creaming of the oil phase.…”

Section: Resultsmentioning

confidence: 99%

Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

Xiao

Huang

2015

J. Agric. Food Chem.

184

View full text Add to dashboard Cite

Kafirin nanoparticle-stabilized Pickering emulsions (KPEs) were used to encapsulate curcumin. The stability of KPEs under processing conditions and their protective effects against photo-oxidation of curcumin and lipid oxidation of oil in emulsions, as well as the digestion profiles in gastrointestinal tract, were investigated. KPEs were found to be more stable under acidic than basic environment, and elevated temperature induced their structural instability. The protective effect of KPEs on the chemical stability of curcumin was manifested when subjected to UV radiation as compared to other comparable formulations, such as bulk oil or Tween 80 stabilized emulsions (TEs). Meanwhile, the lipid oxidation rate was retarded in KPEs as compared to those of TEs. Due to hydrolysis of pepsin, KPEs could not survive through the gastric digestion process. After the intestinal digestion process, the extent of lipolysis of KPEs and the curcumin bioaccessibility fell between those of TEs and bulk oil. These results will fill the gap between the physicochemical properties of protein particle-based Pickering emulsions and their realistic applications in the oral delivery of functional food ingredients.

show abstract

“…As the oil fractions were 30% and 50%, phase boundaries after the creaming process were observed in the emulsions. Then the creaming effect disappeared when the oil fraction increased to 70%, which could be because the highly viscous network of oil droplets at the high oil fraction restricted the movements of the droplets, thus diminishing the rate as well as the extent of phase separation during the creaming process . The microscopic images of emulsions with different oil fractions are shown in Figure B.…”

Section: Resultsmentioning

confidence: 99%

Nano/Submicrometer Milled Red Rice Particles-Stabilized Pickering Emulsions and Their Antioxidative Properties

2019

J. Agric. Food Chem.

View full text Add to dashboard Cite

Nano/submicrometer red rice particles were obtained through processing a type of red rice using media-milling. The diameters of red rice were gradually reduced as processing time increased. After 4 h of processing, the particle size of milled red rice was reduced to around 692 nm. Microscopic observation and SEM analysis confirmed the presence of nano/submicrometer particles. The phytochemical contents of milled red rice were analyzed. The total anthocyanin content of red rice increased after milling process. Its phenolic and flavonoid contents were slightly decreased after the milling process. All milled red rice exhibited good ferric reducing antioxidant property (FRAP) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The emulsifying ability of milled red rice particles with different milling time was characterized. Milled red rice starch particles with a concentration of 0.8–3.5% were able to form stable Pickering emulsions, and milled red rice particles retarded the oil oxidation process when being used as Pickering emulsions stabilizers. This pioneer study directly modifies whole grain materials to submicrometer particles that can form stable food grade Pickering emulsions with intrinsic antioxidant properties.

show abstract

Effect of silica particles on stability of highly concentrated water-in-oil emulsions with non-ionic surfactant

Cited by 14 publications

References 20 publications

Concentrated Emulsion Characterization in Flowing Conditions

Concentrated Emulsion Characterization in Flowing Conditions

Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

Nano/Submicrometer Milled Red Rice Particles-Stabilized Pickering Emulsions and Their Antioxidative Properties

Contact Info

Product

Resources

About