Two-step Emulsification Process for Water-in-Oil-in-Water Multiple Emulsions Stabilized by Lamellar Liquid Crystals

Ito, T.; Tsuji, Yukitaka; Aramaki, Kenji; Tonooka, Noriaki

doi:10.5650/jos.61.413

Cited by 10 publications

(8 citation statements)

References 19 publications

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“…Usually, emulsions will become unstable when the droplet size is larger and the size distribution is wider owing to higher rates of creaming and Ostwald ripening. 31 Table 2 reveals that there was a signicant difference in the distributions of the W/O/W emulsions. The chitosan W/O/W emulsions had the largest span value (3.647).…”

Section: Resultsmentioning

confidence: 99%

Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol

et al. 2017

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Section: Resultsmentioning

confidence: 99%

Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol

et al. 2017

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“…An oil-in-water (O/W) emulsion consists of oil droplets dispersed in an aqueous phase; however, a system of water as dispersed (internal) phase and oil as continuous (external) phase forms water-in-oil (W/O) emulsion (McClements, 2008 ). Multiphase emulsions such as O/W/O and W/O/W are also prepared to protect or release specific ingredients, or produce low-fat foods (Fumiaki et al, 2008 ; Ito et al, 2012 ; Serdaroglu et al, 2015 ; Yoshida et al, 1999 ). The aqueous phase may contain water-soluble ingredients including sugars and salts, and oil phase may contain a variety of lipid-soluble components such as di- and monoacylglycerols, fatty acids, and tocopherols, whereas surface-active components including phospholipids are distributed in the interfacial region (McClements, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation

Choe

2020

Food Sci Biotechnol

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Quality of food emulsions is mainly determined by their physicochemical stability such as lipid oxidation, and herbs as antioxidative food materials are added to improve their quality and shelf-life. Despite the extensive researches, the chemistry and implications of herb addition in the lipid oxidation of emulsions are still confusing. This review intended to provide the information on the roles and action mechanisms of herbs in the lipid oxidation of food emulsions, with focuses on polyphenols. Polyphenols act as antioxidants mainly via reactive oxygen species scavenging and metal chelating; however, their oxidation products and reducing capacity to more reactive metal ions increase the lipid oxidation. Factors such as structure, concentration, and distribution determine their anti-or prooxidant role. Interactions, synergism and antagonism, among polyphenol compounds and the effects of tocopherols derived from oil on the antioxidant activity of herbs were also described with the involving action mechanisms.

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“…Formation processes for liquid crystal layers at hydrocarbon−water interfaces using surface-active liquidcrystal-forming materials are more apparent. The formation of liquid crystal shells surrounding hydrocarbon drops dispersed in water 20−22 or surrounding water drops dispersed in hydrocarbon liquids 24,25 follow established fluid physics principles. For such liquid crystal shells to occur, the aqueous or hydrocarbon phase does not need to be saturated with the surface-active material.…”

Section: Introductionmentioning

confidence: 97%

Composition and Formation of Liquid Crystal Domains in Hydrocarbon Resources

2021

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Interfacial properties play important roles in processes for hydrocarbon resource production, transport, and refining. Biplex liquid crystal domains, with diameters up to 200 μm, have been identified in unreacted heavy fractions of petroleum resources, particularly asphaltenes, worldwide. These liquid crystal domains comprise thin liquid crystal shells surrounding homogeneous cores dispersed in liquid. The identification of species comprising the shells has proven elusive because they are minor constituents of species present. In a recent work, we showed that produced water is enriched in liquid crystal domains relative to a hydrocarbon resource. In this work, gram quantities of liquid-crystal-rich materials were isolated from produced water. The isolation methods are described, and their compositions are analyzed using a combination of elemental analysis, Fourier transform infrared spectroscopy, and negative-ion electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry. The liquid-crystal-rich materials are shown to include humic substances (humic acid, fulvic acid, and humin) among the principal components. These surface-active and lyotropic liquid-crystal-forming materials are the only species known to be present that meet the constraints imposed by the analyses and self-assemble cooperatively. Validation experiments demonstrating the formation of lyotropic liquid crystal domains with solid and liquid hydrocarbon as well as aqueous cores + humic-acid-rich liquid crystalline shells dispersed in aqueous and hydrocarbon liquids were performed. The formation and behavior of liquid crystal domains in humic substance + hydrocarbon + water mixtures are analogous to those of oil−water−surfactant dispersions, where surfactants self-assemble on interfaces, forming a liquid crystal layer. Humic substances, common hydrocarbon reservoir constituents, may contribute to interfacial stability and surface deposition problems, arising in petroleum production, transport, and refining that are commonly attributed to asphaltenes because they appear to comprise a microscopic surphase on the exterior of asphaltene particles.

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Two-step Emulsification Process for Water-in-Oil-in-Water Multiple Emulsions Stabilized by Lamellar Liquid Crystals

Cited by 10 publications

References 19 publications

Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol

Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol

Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation

Composition and Formation of Liquid Crystal Domains in Hydrocarbon Resources

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