The use of ultrasound to generate mini-emulsions (50 nm to 1 μm in diameter) and nanoemulsions (mean droplet diameter < 200 nm) is of great relevance in drug delivery, particle synthesis and cosmetic and food industries. Therefore, it is desirable to develop new strategies to obtain new formulations faster and with less reagent consumption. Here, we present a polydimethylsiloxane (PDMS)-based microfluidic device that generates oil-in-water or water-in-oil mini-emulsions in continuous flow employing ultrasound as the driving force. A Langevin piezoelectric attached to the same glass slide as the microdevice provides enough power to create mini-emulsions in a single cycle and without reagents pre-homogenization. By introducing independently four different fluids into the microfluidic platform, it is possible to gradually modify the composition of oil, water and two different surfactants, to determine the most favorable formulation for minimizing droplet diameter and polydispersity, employing less than 500 µL of reagents. It was found that cavitation bubbles are the most important mechanism underlying emulsions formation in the microchannels and that degassing of the aqueous phase before its introduction to the device can be an important factor for reduction of droplet polydispersity. This idea is demonstrated by synthetizing solid polymeric particles with a narrow size distribution starting from a mini-emulsion produced by the device.
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http://dx.doi.org/10.1016/j.ultsonch.2021.105556 | DOI Listing |
Foods
December 2024
Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania.
The increasing trend of diet-related chronic diseases has stimulated research into developing new food products and beverages with health-promoting potential. At the same time, new resources, including plant by-products, are currently being investigated as a sustainable source of bioactive compounds. In this context, the present study focused on the enrichment of apple juice with anthocyanins and other phenolic compounds by direct ultrasound-assisted extraction (UAE) from bilberry pomace.
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December 2024
Healthy Lipids Group, Faculty of Sciences, Universidad Autónoma de Madrid, Francisco Tomás y Valiente, 7, 28049 Madrid, Spain.
Microalgae have been described as a potential alternative source of a wide range of bioactive compounds, including polar lipids and carotenoids. Specifically, is described as producing large amounts of polar lipids, such as glycolipids and phospholipids. These natural active compounds serve as key ingredients for food, cosmetic, or nutraceutical applications.
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December 2024
School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Pandan, a tropical crop, is rich in squalene (SQ), known for its antioxidant and hypoglycemic properties, and 2-acetyl-1-pyrroline (2-AP), which imparts a characteristic aroma. This study focuses on the extraction of the two bioactive compounds from Pandan leaves and investigates the effects of drying methods, extraction solvents, and conditions on the yield of SQ and 2-AP. Results show that hot air-dried Pandan leaves when extracted using the binary solvent system of ethanol and n-hexane (EH), yield higher SQ content while maintaining an adequate content of 2-AP.
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December 2024
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components such as β-glucans, industrial utilization faces challenges, particularly due to variability in their composition. This inconsistency impacts the reliability and standardization of final products, limiting broader adoption in industrial applications.
View Article and Find Full Text PDFAntioxidants (Basel)
December 2024
Department for Life Quality Studies, University of Bologna, Corso D'Augusto 237, 47921 Rimini, Italy.
A significant amount of agri-food by-products is generated by large food industry production lines. Aligned with the principles of a circular economy, this project aims to recycle and valorize legumes, such as beans, green beans and soy by-products characterized by different heat treatments, maturation stages and cultivation methods. The valorization of food waste involved the development of an Ultrasound-Assisted Extraction (UAE) method to isolate polyphenols.
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