Revision of the mechanisms behind oil-water (O/W) emulsion preparation by ultrasound and cavitation

Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

“…The cavitation effect and physical force generated by ultrasound directly affect the oil droplets and liquid in the emulsion. Then, the droplets are broken into small particles to obtain the emulsion with smaller particle size [14] . Concurrently, the large amount of energy generated by the cavitation effect will also cause chemical, physical, and thermal effects on the substances in the emulsion [15] .…”

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

“…Ultrasonic waves have been applied to a variety of physical and chemical processes such as emulsification [1], dispersion, homogenization, and various chemical reactions [2]. Furthermore, research has mainly focused on the novel effects of ultrasound on both the properties and functionality of products, such as the emulsification and rheological properties of food hydrocolloids [3,4].…”

Continuous Ultrasonic Reactors: Design, Mechanism and Application

“…The unstable cavitation bubble then breaks up this film to form smaller emulsion droplets within the aqueous slug. Stepišnik Perdih et al [135] propose that when cavitation bubbles in the aqueous phase (in this case water) implode near the aqueous-organic interface (in this case sunflower oil), microjets propel water through the interface into the bulk of the organic phase. Thereafter, due to interface instability near the initial implosion, a small amount of the organic phase containing the dispersed aqueous phase separates from the bulk forming a droplet in the aqueous phase, which, once exposed to ultrasound, breaks into smaller droplets until small enough to be freely immersed in the aqueous phase forming an emulsion.…”