Ostwald ripening in two-component disperse phase systems: Application to emulsion stability

Kabalnov, Alexey; Pertzov, A.V.; Shchukin, E. D.

doi:10.1016/0166-6622(87)80258-5

Cited by 155 publications

(128 citation statements)

References 5 publications

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“…However, the particles would continue to grow throughout storage, which may be undesirable. Droplet growth due to Ostwald ripening may be inhibited by crystallizing the droplets after a certain time (see later), or by using a mixture of different oils within the droplets [42]. Typically, one uses an organic phase that contains one component that has a very low solubility in water (OL) and another component that has a relatively high solubility in water (OH).…”

Section: Droplet Size: Disperse Phase Evaporation and Ripening Methodsmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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Abstract:Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.

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Section: Droplet Size: Disperse Phase Evaporation and Ripening Methodsmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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“…The ability of low water-solubility oils to retard OR in emulsions containing high water-solubility oils can be attributed to an entropy of mixing effect that opposes droplet growth due to differences in curvature. 120 Consider an oil-in-water emulsion that contains droplets comprised of two different lipid components: a water-insoluble component (like corn oil) and a watersoluble component (like tributyrin). The water-soluble molecules will diffuse from the small to the large droplets due to OR.…”

Section: 119mentioning

confidence: 99%

Edible nanoemulsions: fabrication, properties, and functional performance

2011

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There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.

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“…Inverse emulsion droplets (water droplets dispersed in an oil phase) have been increasingly used over the past decade to compartmentalize biomolecules or cells for individual assays or amplification (4)(5)(6)(7)(8). Interestingly, when droplet compositions change, droplets can exhibit composition ripening (9). Indeed, if two droplets have different concentrations of some solute, either water or the solute molecule will diffuse to equilibrate chemical potentials; the relaxation is dominated by the fastest diffusing species, which in the case of inverse emulsion is water.…”

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confidence: 99%

Monitoring single-cell bioenergetics via the coarsening of emulsion droplets

Boitard

Cottinet

Kleinschmitt

et al. 2012

Proc. Natl. Acad. Sci. U.S.A.

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Microorganisms are widely used to generate valuable products, and their efficiency is a major industrial focus. Bioreactors are typically composed of billions of cells, and available measurements only reflect the overall performance of the population. However, cells do not equally contribute, and process optimization would therefore benefit from monitoring this intrapopulation diversity. Such monitoring has so far remained difficult because of the inability to probe concentration changes at the single-cell level. Here, we unlock this limitation by taking advantage of the osmotically driven water flux between a droplet containing a living cell toward surrounding empty droplets, within a concentrated inverse emulsion. With proper formulation, excreted products are far more soluble within the continuous hydrophobic phase compared to initial nutrients (carbohydrates and salts). Fast diffusion of products induces an osmotic mismatch, which further relaxes due to slower diffusion of water through hydrophobic interfaces. By measuring droplet volume variations, we can deduce the metabolic activity down to isolated single cells. As a proof of concept, we present the first direct measurement of the maintenance energy of individual yeast cells. This method does not require any added probes and can in principle apply to any osmotically sensitive bioactivity, opening new routes for screening, and sorting large libraries of microorganisms and biomolecules.biosensors | metabolism M icroorganisms, including bacteria, yeast, fungi, and algae, have the potential to safely produce valuable molecules for various fields of applications, including sustainable energy, packaging, detergency, food, cosmetics, and therapeutics (1-3). In all cases, optimizing the yield of production by choosing the best microorganism phenotypes remains a key advantage, raising the importance of monitoring parameters of individual cells. This monitoring implies measuring the rate of nutrient consumption, or the rate of metabolite production, for each single cell, which has so far remained impossible because of the difficulty in detecting small concentration changes around each isolated cell in a large population. Inverse emulsion droplets (water droplets dispersed in an oil phase) have been increasingly used over the past decade to compartmentalize biomolecules or cells for individual assays or amplification (4-8). Interestingly, when droplet compositions change, droplets can exhibit composition ripening (9). Indeed, if two droplets have different concentrations of some solute, either water or the solute molecule will diffuse to equilibrate chemical potentials; the relaxation is dominated by the fastest diffusing species, which in the case of inverse emulsion is water. We therefore reasoned that if bioactivity within a drop lowers its overall solute concentration, this would decrease the water chemical potential and induce a water flux outward. As a result, droplets with high bioactivity would progressively decrease in size, as already observed (10, 11). W...

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Ostwald ripening in two-component disperse phase systems: Application to emulsion stability

Cited by 155 publications

References 5 publications

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Edible nanoemulsions: fabrication, properties, and functional performance

Monitoring single-cell bioenergetics via the coarsening of emulsion droplets

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