An experimental investigation of spontaneous emulsification is proposed with a water drop pendant in a paraffin oil (PO) solution loaded with a surfactant (SPAN80). Optical microscopy in a transmission mode is employed for high-spatial-resolution image recording. The kinetics of spontaneous emulsification is studied. It is shown to generate a darkening of the drops because of interface modification with a characteristic time that depends upon the SPAN80 concentration. For low concentrations, spontaneous emulsification is slow and produces micrometer-sized droplets, whereas for large concentrations, it is fast and bush-like microstructures are observed. These microstructures increase in size and progressively invade the complete water/PO interfaces, detach, and finally migrate into the PO phase. This transport phenomenon withdraws water from the drops and leads to a gradual shrinking of their volume. At the end of this process, they appear as deformed objects surrounded by a loose membrane.
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http://dx.doi.org/10.1021/acs.langmuir.7b02549 | DOI Listing |
Langmuir
January 2025
Department of Chemical Engineering, Indian Institute of Technology Bombay, Mumbai 400076, Maharashtra, India.
Water-in-oil emulsions are critical in various fields, including food, agriculture, personal care, and pharmaceuticals. In some situations, spontaneous emulsification occurs in emulsions with high concentrations of oil-soluble surfactants, in which the parent water drops fragment into finer droplets, forming a network near the interface, which exhibits interfacial elasticity. This study investigates this phenomenon using a water/Span 80-paraffin oil system.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China; School of Basic Medicine, Chengdu University, Chengdu 610106, PR China. Electronic address:
In recent years, quinoa protein (QP) has attracted attention for its balanced amino acids composition, but its limited techno-functional properties continue to pose challenges for its utilization. Non-enzymatic Maillard glycation is considered as a promising strategy to expand the utilization of plant proteins in food processing due to its cost-effectiveness, spontaneous nature, and the lack of need for additives to initiate the reaction. Furthermore, the use of hyaluronic acid (HA) as an ingredient in food products is becoming increasingly accepted and popular.
View Article and Find Full Text PDFJ Colloid Interface Sci
January 2025
Institute of Physical and Theoretical Chemistry, University of Regensburg D-93053 Regensburg, Germany. Electronic address:
Hypothesis: Due to its huge polar headgroup, octaoxyethylene octyl ether carboxylic acid (CECHCOOH = Akypo LF2™) is supposed not to be able to change its curvature sufficiently to form bicontinuous microemulsions. Instead, upon adding an oil to the binary water - surfactant system, excess oil could be squeezed out or a biliquid foam could form.
Experiments: An auto-dilution setup was used to record small-angle X-ray scattering data along six dilution lines in the newly established phase diagram of the ternary system 2-ethylhexanol - CECHCOOH - water.
Int J Health Sci (Qassim)
January 2025
Department of Pharmaceutical Sciences, College of Pharmacy, Umm Al Qura University, Makkah, Saudi Arabia.
Objective: Dasatinib (DTB) is a second-generation tyrosine kinase inhibitor that was found it could help with lung cancer treatment. However, DTB has low aqueous solubility and poor bioavailability due to its incomplete absorption and high first-pass effect. The objective of this study was to improve DTB's solubility, delivery, and efficacy as a potential lung cancer treatment by developing an inhalable DTB-nanoemulsion (DNE) formulation.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic 3010, Australia. Electronic address:
This work examined the effects of molecular weight (2-15 kDa) and concentration (10-30 mg/mL) of chitosan (CTS) on the binding capacity and interface behavior between octenyl succinic acid sodium starch (OSS) and CTS, as well as their effects on the storage stability of emulsions. The results of the isothermal calorimetry titration demonstrated that OSS and CTS were complexed by electrostatic interaction and spontaneous hydrogen bonding driven by enthalpy (ΔH from -3931 to -7983 cal/mol, ΔS from -38.5 to -49.
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