Density and Viscosity of Binary Systems Containing (Linseed or Corn) Oil, (Linseed or Corn) Biodiesel and Diesel

Nogueira, Carlos A.; Nogueira, Victor M.; Santiago, Diego; Machado, Filipe A.; Fernandes, Fabiano A. N.; Santiago-Aguiar, Rílvia Saraiva de; Sant’Ana, Hosiberto Batista de

doi:10.1021/acs.jced.5b00289

Cited by 19 publications

(5 citation statements)

References 12 publications

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“…This could be correlated to the viscosity of the oil phases. The viscosity of the MCT oil is lower (approximately 25 mPa·s) than the corn oil (approximately 60 mPa·s), which allows the droplets to break up into smaller sizes in the system of MCT oil. − In addition, if the emulsion is produced by LCTs or MCTs, the size of the droplet tends to gradually decrease with the increase in the T80 content in the emulsifier. Among these emulsions, the smallest droplet size was 175.83 ± 0.99 nm, which was produced by the MCT, with T80 (2.0% w/w) as the emulsifier.…”

Section: Resultsmentioning

confidence: 99%

Influence of Long-Chain/Medium-Chain Triglycerides and Whey Protein/Tween 80 Ratio on the Stability of Phosphatidylserine Emulsions (O/W)

et al. 2020

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Phosphatidylserine (PS) is a major anionic phospholipid constituent of membrane bilayers, which is specifically enriched in the cytoplasmic leaflet, has functions of regulating the intracellular signaling pathways of neuronal survival and differentiation, and acts as a neurotransmitter to control the activity of neurons. Oil-in-water (O/W) emulsions could improve the bio-availability of PS. Thus, there is a high level of interest in PS emulsion because of its purported health benefits. However, because of high viscosity and poor fluidity, it remains difficult to make the emulsion. A detailed analysis with suited biophysical methods would help to better understand the processes on a molecular level. Therefore, the main aim of the present study was to engineer and characterize a stable O/W phosphatidylserine emulsion. Furthermore, the effect of emulsifiers mixture, whey protein isolate (WPI), and Tween 80 (T80), as well as the oil phase was systematically evaluated. The key parameters were the chain length and the degree of nonsaturation (sunflower oil, a long-chain triglycerides [LCTs] or a medium-chain triglycerides [MCTs]). Small droplets of emulsions could be obtained by adjusting the type of emulsifier and the LCT/MCT ratio. A stable PS emulsion characterized by a smaller droplet size, higher negative zeta-potential, lower centrifugal stability constant, and longer storage time was produced by MCTs T80 (2.0%, w/w) with T80 (2.0%, w/w) as the emulsifier, and by LCTs with the WPI (0.5%, w/w)T80 (1.5%, w/w) as the emulsifier, respectively. The PS emulsion with LCTs exhibited higher viscosity, when compared to the emulsion made by MCT at the same emulsifier concentration, while all emulsions exhibited a shear thinning behavior. The microstructure images revealed that the PS emulsions produced by MCTs and T80 (2.0%, w/w) or WPIs (0.5%, w/w)T80 (1.5%, w/w) mixed with LCTs can form specific uniform networks, in order to prevent flocculation. After 28 days of storage, no visual phase separation was observed in the emulsions, except for the PS emulsion with the WPI (2.0%, w/w). It was concluded that the characteristics of the interfacial layer of particles in the PS emulsion system were not only dependent on the proportion of the applied emulsifiers, but also dependent on the oily phase features. These findings may provide indications for choosing the suitable process parameters when a stable PS emulsion is produced.

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Section: Resultsmentioning

confidence: 99%

Influence of Long-Chain/Medium-Chain Triglycerides and Whey Protein/Tween 80 Ratio on the Stability of Phosphatidylserine Emulsions (O/W)

et al. 2020

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“…Biodiesel samples were synthesized by homogeneous transesterification reaction using methanol for three different vegetable oils (grape seed, corn, and linseed), based on the methodology described in detail elsewhere. − Tables and show biodiesel and petrodiesel chemical profiles, along with some physiochemistry characterizations.…”

Section: Methodsmentioning

confidence: 99%

Thermodynamic Properties of Biodiesel and Petrodiesel Blends at High Pressure and High Temperature and a New Model for Density Prediction

et al. 2022

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This paper presents a new model to predict the density of biodiesel + petrodiesel mixtures at high pressure and high temperature (HPHT) based on the Murnaghan equation of state, as a function of temperature, pressure, volumetric composition, and petrodiesel and biodiesel densities. This model was validated by using experimental data from the literature, along with a new experimental data set for biodiesel (grape seed, corn, and linseed) + petrodiesel, at high pressure (0.10–100.00 MPa) and high temperature (293.15–413.15 K) in a composition range of 0, 20, 40, 60, 80, and 100%vol. These experimental data were correlated by using the Tammann–Tait equation. From these data, the following derivative properties were determined: isothermal compressibility (κT), isobaric thermal expansibility (αP), internal pressure (p int), and the difference between pressure and volume heat capacities (c p – c v). Deviations obtained from the model proposed in this work (%AARD) were less than 0.50% for biodiesel + petrodiesel density data.

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“…It is noteworthy that the oil phases used in our study have low viscosities ranging from 0.30 to 1.34 mPa•s, which may facilitate the coalescence of water droplets encapsulating inner oil droplets, thereby promoting the formation of double emulsions. Meanwhile, in our previous work, the viscosity of the oil phase (corn oil) is 66.244 mPa•s at 293.15 K, 44 which hindered the coalescence of water droplets, leading to the formation of a simple W/O emulsion. 38 Additionally, drawing on Nonomura et al, 43 we hypothesize that GECPs possess neutral wettability and sufficient contact angle hysteresis due to their nonspherical and irregular particle shape.…”

Section: Effect Of Water Fraction On the Preparation Of Double Picker...mentioning

confidence: 94%

One-Step Generation of O/W/O Double Pickering Emulsions Utilizing Biocompatible Gliadin/Ethyl Cellulose Complex Particles as the Exclusive Stabilizer

Zhou,

Xie,

et al. 2023

J. Agric. Food Chem.

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Double emulsions hold great potential for various applications due to their compartmentalized internal structures. However, achieving their long-term physical stability remains a challenging task. Here, we present a simple one-step method for producing stable oil-in-water-in-oil (O/W/O) double emulsions using biocompatible gliadin/ethyl cellulose complex particles as the sole stabilizer. The resulting O/W/O systems serve as effective platforms for encapsulating enzymes and as templates for synthesizing porous microspheres. We investigated the impact of particle concentration and water fraction on the properties of Pickering O/W/O emulsions. Our results demonstrate that the number and volume of inner oil droplets increased proportionally with both the water fraction and particle concentration after a 60-day storage period. Moreover, the catalytic reaction rate of the encapsulated lipase within the double emulsion exhibited a significant acceleration, achieving a substrate conversion of 80.9% within 15 min. Remarkably, the encapsulated enzyme showed excellent recyclability, enabling up to 10 cycles of reuse. Additionally, by utilizing the O/W/O systems as templates, we successfully obtained porous microspheres whose size can be controlled by the outer water droplet. These findings have significant implications for the future design of Pickering complex emulsion-based systems, opening avenues for extensive applications in pharmaceuticals, food, cosmetics, material synthesis, and (bio)catalysis.

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Density and Viscosity of Binary Systems Containing (Linseed or Corn) Oil, (Linseed or Corn) Biodiesel and Diesel

Cited by 19 publications

References 12 publications

Influence of Long-Chain/Medium-Chain Triglycerides and Whey Protein/Tween 80 Ratio on the Stability of Phosphatidylserine Emulsions (O/W)

Influence of Long-Chain/Medium-Chain Triglycerides and Whey Protein/Tween 80 Ratio on the Stability of Phosphatidylserine Emulsions (O/W)

Thermodynamic Properties of Biodiesel and Petrodiesel Blends at High Pressure and High Temperature and a New Model for Density Prediction

One-Step Generation of O/W/O Double Pickering Emulsions Utilizing Biocompatible Gliadin/Ethyl Cellulose Complex Particles as the Exclusive Stabilizer

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