Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions

The effects of diacylglycerols rich in medium‐ and long‐chain fatty acids (MLCD) on the crystallization of hydrogenated palm oil (HPO) and formation of 10% water‐in‐oil (W/O) emulsion are studied, and compared with the common surfactants monostearoylglycerol (MSG) and polyglycerol polyricinoleate (PGPR). Polarized light microscopy reveals that emulsions made with MLCD form crystals around dispersed water droplets and promotes HPO crystallization at the oil‐water interface. Similar behavior is also observed in MSG‐stabilized emulsions, but is absent from emulsions made with PGPR. The large deformation yield value of the test W/O emulsion is increased four‐fold versus those stabilized via PGPR due to interfacial crystallization of HPO. However, there are no large differences in droplet size, solid fat content (SFC), thermal behavior or polymorphism to account for these substantial changes, implying that the spatial distribution of the HPO crystals within the crystal network is the driving factor responsible for the observed textural differences. MLCD‐covered water droplets act as active fillers and interact with surrounding fat crystals to enhance the rigidity of emulsion. This study provides new insights regarding the use of MLCD in W/O emulsions as template for interfacial crystallization and the possibility of tailoring their large deformation behavior. Practical Applications: MLCD is applied in preparing W/O emulsion. It is found that MLCD forms unique interfacial Pickering crystals around water droplets, which promote the surface‐inactive HPO nucleation at the oil‐water interface. Thus MLCD‐covered water droplets act as active fillers and interact with surrounding fat crystals, which can greatly enhance the rigidity of emulsion. This observation would provide a theoretical reference and practical basis for the application of the MLCD with appreciable nutritional properties in lipid‐rich products such as whipped cream, shortenings margarine, butter and ice cream, so as to substitute hydrogenated oil. MLCD‐stabilized emulsions can also be explored for the development of novel confectionery products, lipsticks, or controlled release matrices.     

The Stability of Water‐in‐Crude and Model Oil Emulsions

The critical electric field (cef) technique has been utilized to measure the stabilities of a variety of water‐in‐model oil and petroleum emulsions. The cef method allows for a fast, reproducible, and quantitative gauge of emulsion stability. Here, we have used cef to measure the stability of water‐in‐heptane‐toluene‐asphaltene emulsions and confirmed the importance of solvation of asphaltenes and the state of asphaltene aggregation to emulsion stability. Emulsion stability increased with the concentration of soluble asphaltenes near the point of precipitation. Droplet sizes were measured with optical microscopy in order to calculate interfacial areas and film thicknesses. It was found that film thickness increased with asphaltene concentration up to the solubility limit, above which increased concentration had little effect, and cef increased with interfacial film thickness up to a monolayer coverage of asphaltene aggregates, above which film thickness had a much smaller effect. These findings were applied to a cef investigation of water‐in‐ppetroleum emulsions to develop correlations of the stability of water‐in‐ccrude oil emulsions. A strong correlation (coefficient = 0.95) was found for cef with the product of asphaltene concentration and the difference in hydrogen to carbon atomic ratios of the asphaltenes and petroleum solvent. The development of a kinetic model and its fit to experimental data revealed the effects of asphaltene chemistry, solvency, and resin concentration on the adsorption and consolidation of emulsion stabilizing interfacial films.     

Predicting the Viscosity of Non‐Newtonian Water‐in‐Oil Emulsions Based on the Lederer Model

The accurate prediction of the viscosity of emulsions is highly important for oil well exploitation. Commonly used models for predicting the viscosity of water‐in‐oil (W/O) emulsions composed by two or three factors cannot always fit well the viscosity of W/O emulsions, especially in the case of non‐Newtonian W/O emulsions. An innovative and comprehensive method for predicting the viscosity of such emulsions was developed based on the Lederer, Arrhenius, and Einstein models, using experimental data. Compared with the commonly applied W/O emulsion viscosity models, the proposed method considers more factors, including temperature, volume fraction of water, shear rate, and viscosity of the continuous (oil) and dispersed phase (water). Numerous published data points were collected from the literature to verify the accuracy and reliability of the method. The calculation results prove the high accuracy of the model.     

Comparison of Storage Methods for Microfluidically Produced Water‐in‐Oil Droplets

Microfluidically produced water‐in‐oil droplets are an important platform for biochemical research. To investigate the structural integrity of droplets during transfer and storage processes, different methods were compared. Storage as isolated droplets inside plastic tubing or a designed microfluidic chamber led to moderate decreases in droplet volume but only slight changes in monodispersity, whereas bulk storage in an Eppendorf cup led to the complete loss of monodispersity. It is further demonstrated that on‐chip storage of the droplets in a fluidic microcavity array avoids coalescence and enables a reduction in volume with the concurrent increase in the concentration of entrapped proteins, which is relevant for applications in life science.     

Under‐Oil Superhydrophilic Poly(vinyl alcohol)/Silica Hybrid Nanofibrous Aerogel for Gravity‐Driven Separation of Surfactant‐Stabilized Water‐in‐Oil Emulsions

For efficient and green separation of surfactant‐stabilized water‐in‐oil (W/O) emulsions, under‐oil superhydrophilic poly(vinyl alcohol) (PVA)/silica hybrid nanofibrous aerogel is fabricated by freeze‐drying the dispersion of shortened PVA/tetraethyl orthosilicate composite electrospun nanofibers in t‐butanol, followed by heat‐treatment. Its hierarchical porous structure, observed by scanning electron microscope, consists of major and minor pores with an average diameter of 15.9 and 1.0 µm, respectively. The silica‐based crosslinking structure inside the nanofibers and the chemical linkage between them, evidenced by infrared spectroscopy, endows the nanofibrous aerogel with desirable stability in water and compression recoverability. When it is used for gravity‐driven separation of Span80 stabilized water‐in‐n‐hexane emulsion, the flux is 2083 L m^?2 h^?1 and the purity of the separated n‐hexane reaches 99.997%, corresponding to the separation efficiency of 99.79%. The nanofibrous aerogel after use is readily recycled by rinsing and freeze‐drying, without using any organic solvent, as it possesses under‐oil superhydrophilicity and prominent oil antifouling property. Differing from the previously reported separation materials, PVA/silica hybrid nanofibrous aerogel simultaneously acts as gravity‐driven filtration material and adsorption material to both absorb their coalesced water droplets and allow the separated oil to penetrate in the separation process.     

Antioxidant Activity of Hybrid Grape Pomace Extracts Derived from Midwestern Grapes in Bulk Oil and Oil‐in‐Water Emulsions

Natural antioxidants to inhibit oxidation in edible oils are in high demand. Grape pomace is an abundant, inexpensive source of polyphenolic antioxidants, which are responsible for numerous health benefits. We examined pomace from eight varieties of Midwestern hybrid grapes for phenolic content and antioxidant activity. Ethanolic extracts produced from the pomace of each grape variety were added to two model systems, bulk soybean oil and oil‐in‐water emulsions, to determine antioxidant activity. Oxidation was monitored in each model system at a temperature appropriate to that particular system. While the extracts had relatively little effect in bulk oil, we observed dose‐dependent antioxidant effects of some extracts in oil‐in‐water emulsions. Oxidation in bulk oils was assessed via total polar compounds and polymerized triacylglycerols. Oxidation in emulsions was assessed by peroxide value, headspace oxygen measurements, gas chromatography of headspace volatiles, and fatty acid analysis. Pomace extracts derived from red grapes generally outperformed those from white grapes, with the Marechal Foch variety showing high antioxidant activity at intermediate concentrations. At higher concentrations, Marechal Foch, Corot Noir, Frontenac, and Norton extracts showed promising antioxidant activity. This is the first report on antioxidant activity in an oil and emulsion setting for many of these grape varieties.     

Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions

Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. Selected aromatic plant extracts from leaves, flowers and stems of rosemary, thyme and lavender were investigated for their antioxidant activity. The total polyphenol content was determined by the Folin–Ciocalteu assay and the antioxidant capacity was determined by the Trolox equivalent antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl, oxygen radical absorbance capacity and ferric-reducing antioxidant power assays. For all four antioxidant assays, the extracts from thyme flowers, lavender leaves and thyme leaves had the highest antioxidant activity, followed by rosemary stems, rosemary leaves, and lavender stems, and the lavender flowers and thyme stems had the lowest antioxidant activity. The antioxidant activity was correlated with the polyphenol content, although minor deviations were observed. In oil-in-water emulsion, extracts from rosemary leaves and thyme leaves were most effective at retarding oxidation followed by the rosemary stems and thyme flowers. Extracts from thyme flowers and lavender leaves were less effective in the emulsion than predicted by the homogeneous antioxidant assays. This study demonstrated the potential use of plants extract as substitutes for synthetic antioxidants.     

Effects of Processing and Composition on the Crystallization and Mechanical Properties of Water-in-Oil Emulsions

This research investigated the role of agitation, high-melting emulsifier and water content on the crystallization process and the texture of water-in-oil emulsions produced on a pilot plant scale using a scraped surface heat exchanger (SSHE). Our results indicated that shear affected the hardness of the emulsions as they exited the SSHE, with softer emulsions processed at higher shear; once the emulsions reached equilibrium temperature, no differences in texture due to shear were observed. The added emulsifier delayed the crystallization of emulsions processed in the SSHE with no further effect on the equilibrium solid fat content (SFC) or textural properties of emulsions after 24 h of storage. The texture of the crystallized emulsions at early stages of processing was influenced by the amount of water and water droplet size; the larger the amount of water and the smaller the droplets, the higher the hardness of emulsions. Once the emulsions reached equilibrium temperature, further crystallization took place, and the texture depended only on the SFC.     

Complexation of Surfactant/β‐Cyclodextrin to Inhibit Surfactant Adsorption onto Sand,Kaolin, and Shale for Applications in Enhanced Oil Recovery Processes. Part III: Oil Displacement Evaluation

This proof of concept research evaluates the performance of a surfactant/β‐cyclodextrin (β‐CD) inclusion complex during chemical flooding for enhanced oil recovery. It was hypothesized that the encapsulated surfactant propagates well through the porous media. Sodium dodecyl sulfate (SDS) was used to study the surfactant/β‐CD complexations. Phase behavior analysis was carried out to prepare the most favorable chemical slug formulation. A series of core flooding tests were conducted to determine the efficiency of the SDS/β‐CD inclusion complex in displacing residual oil. Surfactant flooding was conducted as tertiary oil recovery mode (after mature water flooding) by injecting 0.3 pore volume (PV) of the optimum surfactant slug that was chased by 0.3 PV of a polymer slug; followed by continuous water flooding until oil production stopped. The experimental results indicate that the encapsulated surfactant propagates well through the sandpack system and consistently produces higher incremental oil recoveries that range from 40 to 82 % over the incremental oil recovery achieved by conventional surfactant flooding.     

Antioxidant Activity of Seaweed Extracts: In Vitro Assays,Evaluation in 5 % Fish Oil‐in‐Water Emulsions and Characterization

In this study the antioxidant activity of absolute ethanol, 50 % ethanol and water extracts of two species of seaweeds, namely Fucus serratus and Polysiphonia fucoides, were evaluated both in in vitro assays and in 5 % fish oil‐in‐water (o/w) emulsions. The 50 % ethanolic extracts of P. fucoides showed higher antioxidant activity both in in vitro assays and in 5 % oil‐in‐water emulsion in the presence or absence of iron. In spite of the higher phenolic content and very good antioxidant activity in some of the in vitro assays, the absolute ethanol extracts of both the species showed a pro‐oxidative tendency in 5 % fish oil‐in‐water emulsion in the presence or absence of iron. In order to investigate the reason for the higher antioxidant activity of 50 % ethanolic extracts of P. fucoides, these extracts were further fractionated into polyphenol‐rich, protein‐rich, polysaccharide‐rich and low‐molecular‐weight fractions. These fractions were tested both in in vitro and in 5 % oil‐in‐water emulsions. The results of the present study showed that the main effect was due to the phenolic compounds. In conclusion, the 50 % ethanolic extracts of P. fucoides can be a potential source of natural antioxidants as these extracts have antioxidant activities similar to those of synthetic antioxidants such as BHT.     

Complexation of Surfactant/β‐Cyclodextrin to Inhibit Surfactant Adsorption onto Sand,Kaolin, and Shale for Applications in Enhanced Oil Recovery Processes. Part II: Dynamic Adsorption Analysis

Surfactant adsorption onto solid surfaces is problematic in some industrial processes, such as in surfactant flooding for enhanced oil recovery. In this work, it was hypothesized that the use of a surfactant delivery system could prevent surfactant adsorption onto solid surfaces. Therefore, the encapsulation of sodium dodecyl sulfate (SDS) into the hydrophobic core of β‐cyclodextrin (β‐CD) to generate a surfactant delivery system (SDS/β‐CD) was evaluated in this work. This complexation was characterized using optical and scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FT‐IR). Dynamic adsorption evaluation was applied to determine the effectiveness of the complexation in inhibiting surfactant adsorption onto a variety of solid adsorbents including sand, and mixtures of sand–kaolin and sand–shale. Surfactant adsorption was also evaluated applying the quartz crystal microbalance technology (QCM‐D). The formation and morphology of the complexation was confirmed by optical microscopy, SEM, and FT‐IR. Dynamic adsorption tests demonstrated the effectiveness of the surfactant delivery approach in preventing the adsorption of surfactant (up to 74 % adsorption reduction). The QCM‐D technology confirmed these observations. Several mechanisms were proposed to explain the inhibition of surfactant adsorption including steric hindrance, self‐association of inclusion complexes, hydrophilicity increase, and disruption of hemimicelles formation.     

Antioxidant activity of phenolic compounds in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose

The aim of this work was to study the evolution of oxidation and the efficiency of phenolic antioxidants in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose (Cas‐Lac) or stabilized by Tween‐20 (T‐20). Two groups of phenolic antioxidants which are structurally similar were tested, i.e. (1) α‐tocopherol and its water‐soluble analogue, Trolox; and (2) gallic acid and its ester derivatives propyl gallate and dodecyl gallate. Emulsion samples were oxidized at 40 °C and the progress of oxidation was followed through quantitation of oxidized triacylglycerol monomers, dimers and oligomers. Results showed that Cas‐Lac emulsions were more stable to oxidation than T‐20 emulsions. In both types of emulsions, the most protective antioxidants were the compounds of lower polarity, namely, α‐tocopherol and dodecyl gallate. It was also found that substantial amounts of α‐tocopherol coexisted with significant polymerization, which was indicative of the heterogeneity of oxidation, i.e. differences of oxidation rate in oil droplets.     

Preparation of W1/O/W2 emulsions and droplet size distribution measurements by pulsed‐field gradient nuclear magnetic resonance (PFG‐NMR) technique

Multiple emulsions of W₁/O/W₂ type are of major interest in life sciences, offering possibilities for the encapsulation of water‐soluble active agents. In food science, they are also applied for fat reduction. The droplet size distributions of the inner and outer emulsions are of main importance as they influence the rheological and sensorial properties, the release kinetics, as well as the structural and microbial stability. However, the determination of the inner and outer droplet size distributions is a major challenge, as conventional measurement techniques cannot be applied. Pulsed‐field gradient nuclear magnetic resonance (PFG‐NMR) is well known as a non‐destructive tool for droplet size determination, especially in simple emulsions. In this work, double emulsions of the W₁/O/W₂ type were prepared with polyglycerol‐polyricinoleate (PGPR) and polyoxyethylen‐20‐sorbitan monolaurate (Tween 20) as emulsifiers by means of rotor‐stator emulsification machines. PFG‐NMR was applied for measurements of the inner phase (W₁) droplet size distribution as well as for the characterization of the O phase. The W₁ values were compared with results from laser light diffraction of simple emulsions (W₁/O type) and were found to be consistent within the experimental errors, if restricted diffusion in the outer water phase (W₂) and additional effects are considered.     

Antioxidant activity of pine bark procyanidins in bulk corn oil and corn oil‐in‐water emulsions

In this work, the ability of pine bark procyanidins to hinder oxidation in bulk corn oil and corn oil‐in‐water‐emulsion has been investigated. A preliminary characterisation of the obtained aqueous (AF) and organic (OW) fractions and subfractions suggested a very polar character and showed that both fractions possess remarkable antioxidant activity when minimum concentrations of 2 mg/mL are used. OW fractions and subfractions derived from both pine varieties were able to inhibit oxidation in oils. More specifically, two organic subfractions were the most efficient for retarding the degradation process, with levels of 62% and 50% after 8 days of treatment, respectively. Organic subfractions obtained from both varieties of pine also rendered possible inhibition levels in oil‐in‐water‐emulsions up to 80% after 4 days of oxidation, more than 3 times higher than the levels provided by tocopherol, a well‐known model commercial antioxidant, which confirms the excellent antioxidant potential of procyanidins from pine bark. Practical application: Lipid deterioration leads to losses in quality and nutritional value and to the development of off‐flavours in many foodstuffs. One way to overcome this drawback is by using antioxidants of natural origin, which is a subject of a great scientific and industrial interest, reflected by the growing number of papers and patents published during the last years. Since aqueous and organic fractions obtained from Pinus pinaster and Pinus radiata bark turned out to be an adequate source of procyanidins in previous investigations of our group, their possible antioxidant role in model lipid systems was investigated. This approach entails also another benefit in terms of waste valorisation, since pine bark is a typical residue of agroforestal industries.