Preparation of positively charged oil/water nano-emulsions with a sub-PIT method

Mei, Zhen; Liu, Shangying; Wang, Lei; Jiang, Jintao; Xu, Jiarui; D, Sun

doi:10.1016/j.jcis.2011.05.011

Cited by 58 publications

(40 citation statements)

References 33 publications

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“…1) and based on them the T PIT for the BON containing 2.5 M NaCl and 3 M NaCl were calculated as 46.2 and 44.5°C, respectively. The increase in salt concentration led to a decrease in T PIT , which was expected (Mei et al, 2011). It is also possible to notice the conductivity decline was not as sharp as usually happens in the PIT method using other surfactants.…”

Section: Production Of Buriti Oil Nanoemulsions and Determination Of supporting

confidence: 62%

“…The use of NaCl in high concentrations was needed to decrease the T PIT of the tween 80/buriti oil/ water system. Mei et al (2011) reported that an increased salt concentration leads to a salting out effect of the Na + ion. In other words, the salt is capable of competing with polar groups for the water molecules, decreasing the phase inversion temperature.…”

Section: Production Of Buriti Oil Nanoemulsions and Determination Of mentioning

confidence: 99%

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Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink

Bovi

Petrus

Pinho

2017

Int J of Food Sci Tech

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Summary Buriti (Mauritia flexuosa L.) oil is one of the richest vegetal sources of carotenoids, and its use in food industry is interesting considering the growing interest of the consumers for healthier products. Nanoemulsions of buriti oil were produced by phase inversion temperature (PIT) method for subsequent incorporation in isotonic beverage. The incorporation of nanoemulsions of buriti oil in beverages aims to replace artificial colouring by natural dyes. The nanoemulsion stability was evaluated by measuring average droplet size (73–86 nm), polydispersity (0.08–0.15), lipid oxidation quantification (0.05–0.1 mmol MDA kg−1), and total carotenoids. The beverages were evaluated in terms of pH (2.72–3.05), osmolality, total titratable acidity (0.164–0.177 g citric acid L−1), soluble solids (4.23–5.13 °Brix), and colorimetric parameters. Microbiology and sensory evaluation were also carried out, and the results indicated that buriti oil nanoemulsions can be incorporated in isotonic beverages.

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Section: Production Of Buriti Oil Nanoemulsions and Determination Of supporting

confidence: 62%

Section: Production Of Buriti Oil Nanoemulsions and Determination Of mentioning

confidence: 99%

Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink

Bovi

Petrus

Pinho

2017

Int J of Food Sci Tech

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“…OWEs with positively charged oil droplets can be prepared using cationic surfactants. [30][31][32] Charged microemulsions have been considered for skin therapy because of their more effective penetration. 33 They have been used in asphalts 34 and drug delivery.…”

Section: Introductionmentioning

confidence: 99%

Effective charges and zeta potentials of oil in water microemulsions in the presence of Hofmeister salts

Santos

Levin

2018

The Journal of Chemical Physics

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We present a theory which allows us to calculate the effective charge and zeta potential of oil droplets in microemulsions containing Hofmeister salts. A modified Poisson-Boltzmann equation is used to account for the surface and ion polarizations and hydrophobic and dispersion interactions. The ions are classified as kosmotropes and chaotropes according to their Jones-Dole viscosity B coefficient. Kosmotropes stay hydrated and do not enter into the oil phase, while chaotropes can adsorb to the oil-water interface. The effective interaction potentials between ions and oil-water interface are parametrized so as to accurately account for the excess interfacial tension.

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“…The dispersion method was used for the production of NEs. Liew et al and Mei et al investigated the phase inversion temperature (PIT) technique for the preparation of NEs stabilized with non‐ionic surfactants. They prepared positively charged o/w NEs through the addition of a cationic emulsifier.…”

Section: Introductionmentioning

confidence: 99%

Formation and stability of water‐in‐oil nano‐emulsions with mixed surfactant using in‐situ combined condensation‐dispersion method

Kundu

Arora²,

et al. 2019

Can J Chem Eng

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Nano-emulsions (NEs) are non-equilibrium systems and cannot be formed instantaneously. The small droplet size and high kinetic stability of NEs, compared to conventional emulsions, provide them with advantages for their use in many technological applications. Therefore, energy input, generally from mechanical devices or from the chemical potential of the components, is required for the formation of NEs. In the present work, the formation of water-in-oil (w/o) NEs with mixed surfactant (HLB ¼ 9.864) was investigated for enhancing the stability of the water/oil interface. A combined condensation-dispersion method was used in the present study for the production of NEs. The mechanism of NEs formation was examined and illustrated by observing the droplet size distribution (DSD), polydispersity index (PDI), and kinetic stability of NEs. Highly stable, finely dispersed NEs were produced with smaller droplet sizes and low PDIs. The kinetics of the NEs were studied by observing the variation in droplet size growth with storage time. It was observed that both the mean droplet diameter and the PDI decreases with an increase in the homogenization time and speed (rpm). The Ostwald ripening rate of the NEs increased with a decrease in homogenization time. Polydispersity significantly affects the Ostwald ripening rate of NEs. The IFT and SFT of the w/o NEs were decreased with an increase in the rpm and homogenization time. The decrease in droplet size significantly reduces the IFT and SFT of the NEs. Various instability mechanisms of the NEs were examined by fitting the experimental data to different co-relations. However, Ostwald ripening was found to be a prominent instability phenomenon over coalescence for the produced NEs. The Ostwald ripening rate was estimated according to the Lifshitz-Slyozov and Wagner (LSW) theory.

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Preparation of positively charged oil/water nano-emulsions with a sub-PIT method

Cited by 58 publications

References 33 publications

Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink

Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink

Effective charges and zeta potentials of oil in water microemulsions in the presence of Hofmeister salts

Formation and stability of water‐in‐oil nano‐emulsions with mixed surfactant using in‐situ combined condensation‐dispersion method

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