Nano-Emulsions

Anton, Nicolas; Vandamme, Thierry F.

doi:10.1007/978-3-319-13188-7_2-1

Cited by 3 publications

(5 citation statements)

References 30 publications

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“…Each sample was analyzed in triplicate at different z depths to find an average particle size distribution that approached 100–250 nm (not shown). Such an average size has been typically observed for miniemulsions or nano-emulsions, which generally exhibit superior stability and tolerance against sedimentation or creaming processes [ 85 ].…”

Section: Resultsmentioning

confidence: 99%

Novel Bionanocompounds: Outer Membrane Protein A and Laccase Co-Immobilized on Magnetite Nanoparticles for Produced Water Treatment

et al. 2020

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The oil and gas industry generates large amounts of oil-derived effluents such as Heavy Crude Oil (HCO) in water (W) emulsions, which pose a significant remediation and recovery challenge due to their high stability and the presence of environmentally concerning compounds. Nanomaterials emerge as a suitable alternative for the recovery of such effluents, as they can separate them under mild conditions. Additionally, different biomolecules with bioremediation and interfacial capabilities have been explored to functionalize such nanomaterials to improve their performance even further. Here, we put forward the notion of combining these technologies for the simultaneous separation and treatment of O/W effluent emulsions by a novel co-immobilization approach where both OmpA (a biosurfactant) and Laccase (a remediation enzyme) were effectively immobilized on polyether amine (PEA)-modified magnetite nanoparticles (MNPs). The obtained bionanocompounds (i.e., MNP-PEA-OmpA, MNP-PEA-Laccase, and MNP-PEA-OmpA-Laccase) were successfully characterized via DLS, XRD, TEM, TGA, and FTIR. The demulsification of O/W emulsions was achieved by MNP-PEA-OmpA and MNP-PEA-OmpA-Laccase at 5000 ppm. This effect was further improved by applying an external magnetic field to approach HCO removal efficiencies of 81% and 88%, respectively. The degradation efficiencies with these two bionanocompounds reached levels of between 5% and 50% for the present compounds. Taken together, our results indicate that the developed nanoplatform holds significant promise for the efficient treatment of emulsified effluents from the oil and gas industry.

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Section: Resultsmentioning

confidence: 99%

Novel Bionanocompounds: Outer Membrane Protein A and Laccase Co-Immobilized on Magnetite Nanoparticles for Produced Water Treatment

et al. 2020

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“…The past studies have listed several possible choices for forming nanoemulsions generally categorized as high‐energy and low‐energy method (Anton & Vandamme, ; McClements, ). Among those, microfluidization, a typical high energy method, is considered to be superior than traditional nanoemulsion methods, and has already been used by food and pharmaceutical industry for its narrower size distribution and fine droplets (Buranasuksombat, Kwon, Turner, & Bhandari, ; Jafari, He, & Bhandari, ; Jo & Kwon, ; Pinnamaneni, Das, & Das, ).…”

Section: Introductionmentioning

confidence: 99%

Fabrication of chia (Salvia hispanica L.) seed oil nanoemulsions using different emulsifiers

Teng

Wang

et al. 2017

J Food Process Preserv

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In this study, the quality of spiral cold press chia seed oil was evaluated and four types of O/W chia seed oil nanoemlusion systems were prepared, including chia seed oil nanoemulsion stabilized with Tween 80 and Span 80 by spontaneous emulsification and microfluidization, sodium caseinate by microfluidization, and sucrose monopalmitate by microfluidization. All these optimized samples exhibited good storage stability for at least two weeks when stored at 4 8C or ambient temperature. The nanoemulsion stabilized with sodium caseinate was labeling friendly, and enough energy-input facilitated the achievement of small particle size around 160 nm. The chia seed oil nanoemulsion fabricated with sucrose monopalmitate could get best transparency with smallest droplet diameter (around 47 nm). Chia seed oil nanoemulsion stabilized with Tween 80 and Span 80, as one model case diluted 5003 into water system, had constant transparency after fortnight's storage. Practical applicationsConsumers are increasingly aware of nutrition as well as sensory properties of food products. Chia seed oil is a good source of n-3 polyunsaturated fatty acids, yet difficult to be added directly into water-based liquid food or beverages. The information given in this work might be useful for designing O/W chia seed oil nanoemulsion delivery system, facilitating the further application of chia seed oil in beverages and functional food industry which required only slightly turbid or even transparent appearance. | I N TR ODU C TI ONSalvia hispanica L., also known as chia, originally from Guatemala and Mexico, is an ancient annual plant of Lamiaceae family (Marineli et al., 2014). Currently, it is commercially grown in many countries such as Australia and Argentina (Julio et al., 2015) with its seeds as a new kind of raw food material. According to some previous reports, chia seed is a good source of not only protein, dietary fiber, antioxidants, but also polyunsaturated fatty acids (especially n-3 PUFAs), which was higher than the PUFA content in flaxseed (Capitani, Spotorno, Nolasco, & Tom as, 2012;Ciftci, Przybylski, & Rudzi nska, 2012;Martínez-Cruz & Paredes-L opez, 2014). n-3 PUFAs with numerous health benefits (O'Dwyer, O'Beirne, Eidhin, & O'Kennedy, 2013), are highly hydrophobic molecules with pretty poor water-solubility and difficult to be added directly into water-based liquid food or beverages.Nowadays consumers are increasingly aware of nutrition as well as sensory properties of food products, and food manufacturers are keen on seeking ways to add nutrients into products without bringing in any negative impact on sensory properties. Thus the utilization of nanoemulsions as delivery systems to deliver lipophilic compounds, including n-3 PUFAs aroused interests among researchers and related articles were reported in recent literatures (McClements & Rao, 2011;Sagalowicz & Leser, 2010). Commonly, nanoemulsions are colloidal dispersions that contain small particles, typically around 20-200 nm in diameter and may become transparent i...

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“…One important consideration is that even when NEs are thermodynamically unstable, the droplet suspension is kinetically stable, regardless of the sense of the emulsion, i.e., direct or reverse [ 17 ]. The Gibbs free energy

of this type of droplet suspension is theoretically very high, since it relies on the interface increase

, which is as high as the droplet size is small [ 18 ]. However, although the

of a NE is much greater than that of a microscale emulsion, the NEs, in practice, appear significantly more stable or are “kinetically stable” for steric stabilization reasons [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

“…The Gibbs free energy

of this type of droplet suspension is theoretically very high, since it relies on the interface increase

, which is as high as the droplet size is small [ 18 ]. However, although the

of a NE is much greater than that of a microscale emulsion, the NEs, in practice, appear significantly more stable or are “kinetically stable” for steric stabilization reasons [ 18 , 19 ]. Conversely, gravitational separation, sedimentation or creaming, is negligible with these Brownian droplets.…”

Section: Introductionmentioning

confidence: 99%

“…NEs can be formed in several ways, classified mainly as high-energy and low-energy methods [ 19 , 23 ]. The most popular high-energy methods are high-pressure homogenization, micro-fluidization, and ultrasonication [ 18 , 19 ], whereas the low-energy methods, also known as transitional nano-emulsification methods [ 24 , 25 ], are mainly described as phase-inversion temperature methods and spontaneous emulsification. The advantages of low-energy over high-energy methods lie in the gain in energy yields, which is beneficial for industrial scale-up as well as in the fact that a low-energy process is itself soft, and prevents the potential denaturation or destruction of fragile molecules like proteins and peptides [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

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Water-in-Oil Nano-Emulsions Prepared by Spontaneous Emulsification: New Insights on the Formulation Process

Akram

Anton

Omran³

et al. 2021

Pharmaceutics

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Nano-emulsions consist of stable suspensions of nano-scaled droplets that have huge loading capacities and are formulated with safe compounds. For these reasons, a large number of studies have described the potential uses of nano-emulsions, focusing on various aspects such as formulation processes, loading capabilities, and surface modifications. These studies typically concern direct nano-emulsions (i.e., oil-in-water), whereas studies on reverse nano-emulsions (i.e., water-in-oil) remain anecdotal. However, reverse nano-emulsion technology is very promising (e.g., as an alternative to liposome technology) for the development of drug delivery systems that encapsulate hydrophilic compounds within double droplets. The spontaneous emulsification process has the added advantages of optimization of the energetic yield, potential for industrial scale-up, improved loading capabilities, and preservation of fragile compounds targeted for encapsulation. In this study, we propose a detailed investigation of the processes and formulation parameters involved in the spontaneous nano-emulsification that produces water-in-oil nano-emulsions. The following details were addressed: (i) the order of mixing of the different compounds (method A and method B), (ii) mixing rates, (iii) amount of surfactants, (iv) type and mixture of surfactants, (v) amount of dispersed phase, and (vi) influence of the nature of the oil. The results emphasized the effects of the formulation parameters (e.g., the volume fraction of the dispersed phase, nature or concentration of surfactant, or nature of the oil) on the nature and properties of the nano-emulsions formed.

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Nano-Emulsions

Cited by 3 publications

References 30 publications

Novel Bionanocompounds: Outer Membrane Protein A and Laccase Co-Immobilized on Magnetite Nanoparticles for Produced Water Treatment

Novel Bionanocompounds: Outer Membrane Protein A and Laccase Co-Immobilized on Magnetite Nanoparticles for Produced Water Treatment

Fabrication of chia (Salvia hispanica L.) seed oil nanoemulsions using different emulsifiers

Water-in-Oil Nano-Emulsions Prepared by Spontaneous Emulsification: New Insights on the Formulation Process

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