Formation of orange oil-in-water nanoemullsions using nonionic surfactant mixtures by high pressure homogenizer

Kourniatis, Loretta R.; Spinelli, Luciana S.; Piombini, Carolinne R.; Mansur, Cláudia R. E.

doi:10.1134/s1061933x10030130

Cited by 20 publications

(11 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Presumably, above this concentration there was sufficient emulsifier present to rapidly cover the surfaces of all the droplets formed by the homogenizer. Our results are in good agreement with previous studies of the effects of emulsifier concentration on particle size produced during homogenization (Henry, Fryer, Frith, & Norton, 2009;Kourniatis et al, 2010;Qian et al, 2011). Indeed, the mass ratio of surfactant to oil required to form stable emulsions (r = 0.1-to-1) in our study was fairly similar to that reported for other food-grade non-ionic surfactants.…”

Section: Impact Of Smp Concentration On Emulsion Formation and Stabilitysupporting

confidence: 94%

“…Researchers have also reported that orange oil contains a variety of phytochemicals that could have healthpromoting effects, such as anti-carcinogenic and anti-inflammatory activities (Manthey & Bendele, 2008;Xiao et al, 2009). Orange oils are often incorporated into beverage products in the form of oil-in-water emulsions or nanoemulsions, which are thermodynamically unstable colloidal dispersions consisting of small oil droplets dispersed within an aqueous continuous phase (Given, 2009;Kourniatis, Spinelli, Piombini, & Mansur, 2010;Qian, Decker, Xiao, & McClements, 2011).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition

Choi

Decker

Henson

et al. 2011

Food Research International

View full text Add to dashboard Cite

Section: Impact Of Smp Concentration On Emulsion Formation and Stabilitysupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition

Choi

Decker

Henson

et al. 2011

Food Research International

View full text Add to dashboard Cite

“…These parameters correspond to the processing conditions selected in previous studies by our research group (13). Table 2 shows the composition of the dispersions prepared to obtain the nanoemulsions.…”

Section: Preparation Of the Oil-in-water Nanoemulsionsmentioning

confidence: 98%

“…The O=W nanoemulsions were prepared in an Emulsiflex C5 high-pressure homogenizer, which works with ring valve geometry (12,13), operating at a pressure of 15,000 psi and with four processing cycles. These parameters correspond to the processing conditions selected in previous studies by our research group (13).…”

Section: Preparation Of the Oil-in-water Nanoemulsionsmentioning

confidence: 99%

“…Besides this, the quantity of surfactant utilized to reduce the interfacial tension of the system is minimal, in the range of 10 to 12% of the total mass of the mixture, and additionally the masses of oil used in the process of forming nanoemulsions are small (5 to 30%) (10)(11)(12)(13). Finally, nanoemulsions generally maintain their small droplet size even under high dilution.…”

Section: Introductionmentioning

confidence: 95%

See 1 more Smart Citation

Application of Oil/Water Nanoemulsions as a New Alternative to Demulsify Crude Oil

Souza¹,

Neto²,

Spinelli³

et al. 2013

Separation Science and Technology

View full text Add to dashboard Cite

Oil-in-water nanoemulsions were developed and evaluated for effectiveness in breaking down crude oil emulsions. The nanoemulsions were prepared using two types of ethoxylated nonionic surfactants: nonylphenol and lauryl ether, at a concentration of 12 wt%, and the solvent xylene as the oil phase, at different concentrations (5, 7, and 10 wt%). The results of the demulsification tests showed that the nanoemulsions developed are a viable alternative to break down petroleum emulsions, with efficiency ranging from 90 to 95%. Also, the greater the xylene concentration in the nanoemulsion, the faster the demulsification process was.

show abstract

Evaluation of nanoemulsions based on silicone polyethers for demulsification of asphaltene model emulsions

Fraga

Oliveira

et al. 2016

J of Applied Polymer Sci

View full text Add to dashboard Cite

Asphaltenes are considered the main agents responsible for stabilizing petroleum emulsions. However, due to the complex chemical nature of crude oil, it is necessary to extract these molecules and prepare model solutions to investigate the effects of the various asphaltenes separately. In this study, the demulsification efficiency of oil‐in‐water (O/W) nanoemulsions based on silicone polyethers was evaluated using asphaltene model emulsions. The interfacial properties of the model emulsions were evaluated, with and without the presence of the nanoemulsions, by interfacial tension and inerfacial rheology measurements and correlating them with the ability and/or speed of diffusion to the interface. Dispersion/flocculation tests of the asphaltenes were performed to assess whether the nanoemulsions were modifying the aggregation state of the asphaltenes during the process of destabilizing the model emulsions. Through the interfacial rheology tests of the model asphaltene/saltwater system, with or without addition of the systems used in the demulsification tests, it was possible to determine the influence of the nanoemulsions on the mechanical properties of the interfacial film. The results of the water/oil gravitational separation tests showed that the nanoemulsions had separation efficiency between 80 and 95%, depending on the composition of the water/surfactant/oil/asphaltene system. The nanoemulsions containing xylene as the oil phase destabilized the emulsions the fastest. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 44174.

show abstract

Formation of orange oil-in-water nanoemullsions using nonionic surfactant mixtures by high pressure homogenizer

Cited by 20 publications

References 15 publications

Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition

Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition

Application of Oil/Water Nanoemulsions as a New Alternative to Demulsify Crude Oil

Evaluation of nanoemulsions based on silicone polyethers for demulsification of asphaltene model emulsions

Contact Info

Product

Resources

About