Rhamnolipid as a unique emulsifier to stabilize sesame oil‐in‐water beverage emulsions formed by ultrasound‐induced cavitation: Optimizing the formulation and physical properties

Abstract

The functional food market is growing rapidly due to the high consumers' demand for products containing bioactive health-promoting compounds. Among bio-ingredients, the presence of antioxidants and polyunsaturated fatty acids (especially, omega-3, −6, and −9) is promising to develop healthy-functional foods (Gharibzahedi, 2018). Most vegetable oils are usually extracted from seeds, fruits, or other parts of plants. Sesame is one of the most important oilseed crops in the world. India and China are producing about 70% of the total sesame seed world production. Diverse sesame germ plasms are highly nutritious with a high content of oil (34.4%-63.2%), protein

Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

“…Accordingly, this phenomenon can meaningfully hinder the breakup of emulsion droplets during homogenization, leading to larger particle sizes [ 26 ]. It was earlier demonstrated that excessive emulsifiers increased the self-aggregation, particle size, and viscosity of emulsion systems [ 27 , 28 ]. Water-insoluble SFO plays as a carrier for water-soluble TEO.…”

Fabrication of superhydrophobic CoFe2O4/polyaniline/covalent organic frameworks/cotton fabric membrane and evaluation of its efficiency in separation of olive oil from water

“…A glass filtration set was used to evaluate the separation performance of the membranes prepared for separation of olive oil from water. Experiments to measure the efficiency of olive oil separation from water and to evaluate the effective parameters such as CPC composite dose (0.1, 0.2, and 0.3 g), O/W ratio (100/150 ml, 125/125 ml, 150/100 ml), pH (2,7,12), and temperature (25,35,45, 60 C) were performed.…”

“…Olive oil is of great economic and social importance due to its nutritional properties. [ 7 ] In line with this, most of the proposed solutions for water treatment are based on separation processes such as electrolysis, evaporation, distillation, extraction, and separation using membranes. [ 8,9 ] By replacing membrane processes instead of traditional filtration methods, product quality is improved and process efficiencies are increased.…”

Tween 20 Stabilized Conventional Heavy Crude Oil-In-Water Emulsions Formed by Mechanical Homogenization

“…Microscopic analysis was conducted to determine the mean diameter of oil droplets and droplet size distribution to investigate the emulsion stability. The smaller oil droplet size indicates the emulsion is more stable (Abbasi et al, 2020). After the homogenization of the emulsion, a drop of each sample was placed on a glass microscope slide.…”