Spontaneous emulsification

Solans, Conxita; Morales, Daniel; Homs, Maria

doi:10.1016/j.cocis.2016.03.002

Cited by 188 publications

(142 citation statements)

References 46 publications

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“…The formation of oil-rich droplets at the W/O interface, observed at low NaCl concentrations, suggests that spontaneous emulsification occurs. 44 Similar phenomena have been recently observed for other oil-soluble surfactants across W/O interfaces. 40,45 This phenomenon is associated with a drastic decrease in g, compensating for the increase in surface area associated with droplet formation, which favours negative Gibbs free energy values leading to spontaneous droplet formation.…”

Section: Soft Matter Papersupporting

confidence: 76%

“…40,45 This phenomenon is associated with a drastic decrease in g, compensating for the increase in surface area associated with droplet formation, which favours negative Gibbs free energy values leading to spontaneous droplet formation. 44 It is possible, qualitatively, to relate both g and |G i *| to the particle volume fractions at the interface (f i ) as g p 1/f i and, |G i *| p f i . This implies that g p 1/|G i *|, indicating that the greatest values of |G i *| for OCNF-OA complexes are concurrent with a strong decrease in g, a prerequisite for spontaneous emulsification to occur.…”

Section: Soft Matter Papermentioning

confidence: 99%

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Charge-driven interfacial gelation of cellulose nanofibrils across the water/oil interface

et al. 2020

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Section: Soft Matter Papersupporting

confidence: 76%

Section: Soft Matter Papermentioning

confidence: 99%

Charge-driven interfacial gelation of cellulose nanofibrils across the water/oil interface

et al. 2020

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“…Spontaneous emulsification, also known as self‐emulsification or emulsification by solvent diffusion (ESD), because it is mainly a diffusion‐driven process, can take place when two immiscible liquids in nonequilibrium conditions are mixed together due to gradients of a chemical potential between the phases. Under certain conditions, such gradients lead to negative ΔG values (Solans, Morales, & Homs, ). Although there are certain aspects of self‐emulsification mechanisms that remain unclear, the phenomenon is driven by diffusion followed by nucleation and growth.…”

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

“…Although there are certain aspects of self‐emulsification mechanisms that remain unclear, the phenomenon is driven by diffusion followed by nucleation and growth. However, other factors, including interfacial turbulence and low γ values, are known to play a role (Solans et al., ). Spontaneous emulsification can be slow due to kinetic barriers or can be instantaneous because of a phenomenon known as the ouzo effect.…”

Section: Nanoemulsion Elaboration Techniquesmentioning

confidence: 99%

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Espitia

Fuenmayor²,

Otoni

2018

Comp Rev Food Sci Food Safe

159

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The increasing demands for foods with fresh‐like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco‐friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bio‐based and/or biodegradable materials stand out as suitable alternatives to their synthetic counterparts. In this context, the use of nanoemulsions has represented a step forward for improving the performance of sustainable food packaging devices, especially for the successful incorporation of new compounds and functionalities into conventional films and coatings. This class of emulsions, featuring unique optical stability and rheological properties, has been developed to protect, encapsulate, and deliver hydrophobic bioactive and functional compounds, including natural preservatives (such as essential oils from plants), nutraceuticals, vitamins, colors, and flavors. This article presents the surfactants (including naturally occurring proteins and carbohydrates), dispersants, and oil‐soluble functional compounds used for designing food‐grade nanoemulsions intended for packaging applications. The improved kinetic stability, bioavailability, and optical transparency of nanoemulsions over conventional emulsions are discussed considering theoretical concepts and real experiments. Bottom‐up and top‐down approaches of nanoemulsion fabrication are described, including high‐energy (such as high‐pressure homogenizers, microfluidics, ultrasound, and high‐speed devices) and low‐energy methods (for instance, phase inversion and spontaneous emulsification). Finally, incorporation of nanoemulsions in biopolymer matrixes intended for food packaging applications is also addressed, considering current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.

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“…For a specific category of multiphase systems with a metastable phase regime, the diffusion phenomena are even more interesting and complex, as the phase equilibrium can be altered by the diffusion process, leading to the occurrence of metastable dispersions in the bulk (Solans et al 2016). Ouzo, an alcoholic beverage from Greece, is a typical example of this kind of solution.…”

Section: Introductionmentioning

confidence: 99%

Microdroplet nucleation by dissolution of a multicomponent drop in a host liquid

et al. 2019

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Multicomponent liquid drops in a host liquid are very relevant in various technological applications. Their dissolution or growth dynamics is complex. Differences in solubility between the drop components combined with the solutal Marangoni effect and natural convections contribute to this complexity, which can be even further increased in combination with the ouzo effect, i.e., the spontaneous nucleation of microdroplets due to composition-dependent miscibilities in a ternary system. The quantitive understanding of this combined process is important for applications in industry, particularly for modern liquid-liquid microextraction processes. In this work, as a model system, we experimentally and theoretically explore water/ethanol drops dissolving in anethole oil. During the dissolution, we observed two types of microdroplets nucleation, namely water microdroplet nucleation in the surrounding oil at drop midheight and oil microdroplet nucleation in the aqueous drop, again at midheight. The nucleated oil microdroplets are driven by Marangoni flows inside the aqueous drop and evolve into microdroplets rings. A one-dimensional multiphase and multicomponent diffusion model in combination with thermodynamical equilibrium theory is proposed to predict the behavior of spontaneous emulsification, i.e. the microdroplet nucleation, that is triggered by diffusion. A scale analysis together with experimental investigations of the fluid dynamics of the system reveals that both the solutal Marangoni flow inside the drop and the buoyancy-driven flow in the host liquid influence the diffusion-triggered emulsification process. Our work provides a physical understanding of the microdroplet nucleation by dissolution of a multicomponent drop in a host liquid.

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Spontaneous emulsification

Cited by 188 publications

References 46 publications

Charge-driven interfacial gelation of cellulose nanofibrils across the water/oil interface

Charge-driven interfacial gelation of cellulose nanofibrils across the water/oil interface

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Microdroplet nucleation by dissolution of a multicomponent drop in a host liquid

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