This work investigates the performance of isooctyl glucoside (APG08) as an emulsifier for the preparation of a Karamay heavy crude oil-in-water emulsion to facilitate its pipeline transportation. First, various factors affecting the rheology and stability of prepared emulsions were studied. The results revealed that the viscosity and stability of emulsions increased with increasing oil content, surfactant concentration, mixing speed, mixing time, and pH of the aqueous phase. Emulsion viscosity was initially unchanged with the increase in homogenization temperature and then increased while emulsion stability decreased. Meanwhile, the optimal values of key parameters were 75 wt % oil content, 0.5 wt % surfactant concentration, temperature of 30 °C, mixing speed of 750 rpm, mixing time of 10 min, and aqueous phase pH of 11.14, resulting in a viscosity reduction of 88.82% and emulsion stability up to 48 h at 96.27%. In addition, a qualitative relationship between the stability and rheology of emulsions was elaborated by analyzing the experimental results. The findings showed that an increase in emulsion stability was accompanied by an increase in emulsion viscosity. Therefore, emulsion viscosity cannot become very high while improving emulsion stability to ensure proper transportation.
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http://dx.doi.org/10.1021/acsomega.2c04684 | DOI Listing |
Int J Biol Macromol
January 2025
Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, Brazil. Electronic address:
In response to the growing need to expand the knowledge base on novel, more sustainable protein sources, this study investigated the effectiveness of cowpea protein concentrate (CPC) as a natural emulsifying agent, examining the relationships between pH (3-11), oil concentration (2-10 %), and emulsion stability. pH and oil concentration significantly impacted droplet size distribution, with uniformity decreasing in the order of pH 9 > pH 11 > pH 7, which was attributed to droplet coalescence and flocculation. As evidenced by circular dichroism, alkalinity induced a slight increase in the beta-sheet content of CPC, while simultaneously reducing the alpha-helix content.
View Article and Find Full Text PDFJ Colloid Interface Sci
January 2025
Institute of Advanced Chemistry of Catalonia (IQAC), Consejo Superior de Investigaciones Científicas (CSIC), Jordi Girona, 18-26, 08034 Barcelona, Spain; Networking Research Center on Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN, ISCIII), Jordi Girona, 18-26, 08034 Barcelona, Spain. Electronic address:
Hypothesis: Water-in-water (W/W) emulsions can be obtained when two water-soluble components are mutually immiscible. The scientific literature on W/W emulsions focuses on polymer-polymer mixtures, with only a few reports on polymer-salt systems, and no documented cases involving polymer-surfactant mixtures. Our hypothesis was that by lowering the cloud temperature of a surfactant through the addition of a polymer, phase segregation into two immiscible aqueous solutions could enable the formation of W/W emulsions.
View Article and Find Full Text PDFFood Chem
January 2025
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address:
Using of low-fat emulsion gels stabilized by quinoa protein (QP) for 3D food printing was limited by their defective rheological properties. The study was to explore the feasibility of using fucoidan (FU) to improve the printability and curcumin encapsulation stability of QP emulsion gel. The gels with 0.
View Article and Find Full Text PDFFood Chem
January 2025
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
To enhance the surface hydrophobicity and emulsification capacity of silica colloidal particles, a natural surface modification of soy hull polysaccharides (SHP) was conducted. Here, the effects of pH and ionic strength on the stability, microstructure and rheological properties of concentrated Pickering emulsions were investigated. Experimental results show emulsions gelled at pH 2, with increasing pH (2-10), SiO-SHP absolute zeta potential (from -19.
View Article and Find Full Text PDFFood Chem
January 2025
College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address:
This study aimed to evaluate the potential of pH-driven assembled soy peptide nanoparticle (SPN) to prepare high internal phase emulsions (HIPEs) containing sweet orange essential oil (SOEO), and the effects of SPN concentration and oil phase fraction on the formation, stability and flavor release characteristics were investigated. Results showed that stable HIPEs with excellent self-supporting state were successfully fabricated at relative high SPN concentrations (0.5-3.
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