Effects of emulsification factors on the characteristics of crude oil emulsions stabilized by chemical and Biosurfactants: A review

Al-Sakkaf, Mohammed K.; Onaizi, Sagheer A.

doi:10.1016/j.fuel.2023.130604

Cited by 9 publications

(1 citation statement)

References 306 publications

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“…Demulsifiers are commonly surface-active and composed of hydrophobic and hydrophilic moieties that help them interact with aqueous and crude oil phases. , Demulsifier diffuses through a continuous phase, reaches the naturally occurring interfacial film, and adsorbs on it. The adsorption of demulsifier molecules on this film changes its properties and accelerates its rupture. − Several surface-active demulsifiers are applied for crude oil emulsion demulsification, e.g., polymeric surfactants, biosurfactants, and ionic liquids. − Polymeric surfactants, e.g., poly(propylene oxide- co -ethylene oxide), are one of the most applied demulsifiers among all other types due to their high performance and fast demulsification. However, their high cost motivated researchers to look for low-cost and more effective demulsifiers. − In our earlier works, different surface-active compounds were prepared through a short preparation route using low-cost materials.…”

Section: Introductionmentioning

confidence: 99%

One-Pot Synthesis of Amphipathic Esters for Demulsification of Water-in-Crude Oil Emulsions

Abdullah,

Al-Lohedan,

Al-Maswari

2024

ACS Omega

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The current work aims to synthesize new amphipathic compounds, TGHA and PGHA, and investigate their demulsification performance (DP) in water-in-crude oil emulsions. Their chemical structures, thermal stability, interfacial activity, and micelle formation were investigated by different techniques. The bottle test method was used to investigate the effect of demulsifier concentration, water content, temperature, and demulsification time (DT) on the DP of TGHA and PGHA compared to a commercial demulsifier (CD). The results indicated that these parameters have a noticeable impact on the DP of TGHA and PGHA. The results also showed that TGHA exhibited higher DP than PGHA at all investigated parameters, which could be explained by increasing its hydrophobicity due to lower oxyethylene units in its structure than PGHA. An increase in these units means increased hydrophilicity, which led to obstruction of PGHA molecule diffusion in crude oil as a continuous phase. Moreover, TGHA gave a comparable DP with CD, as it gave a higher DP and shorter DT than CD at a higher water content (50%), while the latter achieved the highest DP and the shortest DT at a low water content (10%).

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Section: Introductionmentioning

confidence: 99%

One-Pot Synthesis of Amphipathic Esters for Demulsification of Water-in-Crude Oil Emulsions

Abdullah,

Al-Lohedan,

Al-Maswari

2024

ACS Omega

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Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

Ospina‐Quiroga,

Coronas‐Lozano,

García‐Moreno

et al. 2024

J Sci Food Agric

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BACKGROUNDOlive and sunflower seeds are by‐products generated in large amounts by the plant oil industry. The technological and biological properties of plant‐based substrates, especially protein hydrolysates, have increased their use as functional ingredients for food matrices. This paper evaluates the physical and oxidative stabilities of 50 g·kg‐1 fish oil‐in‐water emulsions where protein hydrolysates from olive and sunflower seeds were incorporated at 20 g protein·kg‐1 as natural emulsifiers. Our goal was to investigate the effect of protein source (i.e. olive and sunflower seeds), enzyme (i.e. subtilisin and trypsin), and degree of hydrolysis (5%, 8% and 11%) on the ability of the hydrolysate to stabilize the emulsion and retard lipid oxidation over a 7‐day storage period.RESULTSThe plant protein hydrolysates displayed different emulsifying and antioxidant capacities when incorporated into the fish oil‐in‐water emulsions. The hydrolysates with DH 5%, especially those from sunflower seed meal, provided higher physical stability, regardless of the enzymatic treatment. For instance, the average D[3,2] values for the emulsions containing sunflower subtilisin hydrolysates at DH 5% only slightly increased from 1.21 ± 0.02 μm (day 0) to 2.01 ± 0.04 μm (day 7). Moreover, the emulsions stabilized with sunflower or olive seed hydrolysates at DH 5% were stable against lipid oxidation throughout the storage experiment, with no significant variation in the oxidation indices between days 0 and 4.CONCLUSIONSThese results support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil‐in‐water emulsions, providing both physical and chemical stability against lipid oxidation.This article is protected by copyright. All rights reserved.

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Drug delivery systems for tissue engineering: exploring novel strategies for enhanced regeneration

de Oliveira,

da Silva,

Hotza

et al. 2024

J Nanopart Res

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Effects of emulsification factors on the characteristics of crude oil emulsions stabilized by chemical and Biosurfactants: A review

Cited by 9 publications

References 306 publications

One-Pot Synthesis of Amphipathic Esters for Demulsification of Water-in-Crude Oil Emulsions

One-Pot Synthesis of Amphipathic Esters for Demulsification of Water-in-Crude Oil Emulsions

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

Drug delivery systems for tissue engineering: exploring novel strategies for enhanced regeneration

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