Ultrasound-assisted water-in-palm oil nano-emulsion: Influence of polyglycerol polyricinoleate and NaCl on its stability

Raviadaran, Revathi; Ng, Mei Han; Manickam, Sivakumar; Chandran, Davannendran

doi:10.1016/j.ultsonch.2018.12.012

Cited by 69 publications

(39 citation statements)

References 38 publications

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“…Table 1 also shows that at the same addition time, e.g., at 25 min, the P y of HC-prepared chitosan NPs was the highest, e.g., at 42.53%, for the addition mode of W/O emulsion B (with Span 80) compared with the two other addition modes. This result was expected because W/O emulsion B (with Span 80) had finer droplets, a narrower distribution, and more stability, which could lead to an increase in the total surface area [30] , [31] , thus greatly increasing the opportunities of collision between emulsion droplets A and B in the oil phase during HC. Likewise, for the three addition modes, P y increased with reducing the addition time.…”

Section: Resultsmentioning

confidence: 95%

“…This result agrees well with the findings reported by Raviadaran et al . [31] , who found that no oxidation products were formed under ultrasonic assisted water-in-palm oil nanoemulsion. Similarly, Zhang et al [30] reported that ultrasonic-induced chemical effects cannot affect the molecular structure of paraffin oil during the ultrasonic-assisted formation of CS-loaded W/O emulsion.…”

Section: Resultsmentioning

confidence: 99%

“…This result indicates the formation of much smaller Chitosan NPs with narrower distribution by HC as compared with ultrasonic horn. This outcome is possible because of the local occurrence of cavitation events near the transducer surface of the ultrasonic horn, the non-uniform cavitation intensity in the liquid [19] , [31] , and the easier occurrence of coalescence or flocculation among the newly disrupted droplets trigged by gravity in the limited space of the vessel [30] . This result was confirmed by SEM as shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The change in chemical bonds of oil molecules was tested using Fourier transform infrared spectroscopy (FTIR, Perkin Elmer, USA) [30] , [31] . The FTIR spectra of pure palm oil and palm oil after the formation of HC-produced chitosan NPs were studied, and FTIR spectrophotometry was carried out with a scan range of 4000–400 cm −1 .…”

Section: Methodsmentioning

confidence: 99%

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Hydrodynamic cavitation: A feasible approach to intensify the emulsion cross-linking process for chitosan nanoparticle synthesis

Zhang

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Hydrodynamic cavitation: A feasible approach to intensify the emulsion cross-linking process for chitosan nanoparticle synthesis

Zhang

et al. 2021

Ultrasonics Sonochemistry

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“…Numerous studies have revealed that the stability of W/O emulsions depends on a variety of processing parameters, including the hydrophobic emulsifier types and concentrations (Chen, Qiu, Gan, Liu, Zhu, & Yin, ; Nadin, Rousseau, & Ghosh, ; Peng, Liu, Kwan, & Huang, ; Ushikubo & Cunha, ), the nature of oil phase (Knoth, Scherze, & Muschiolik, ; Lemaitre‐Aghazarian et al., ), homogenization parameters (Li et al., ), mass/volume ratios of water and oil phases (Wan, Bick, Sullivan, & Stone, ), and homogenization techniques (Lignel, Salsac, Drelich, Leclerc, & Pezron, ; Raviadaran, Ng, Manickam, & Chandran, ). Selecting suitable processing parameters could help control the physicochemical properties of W/O emulsions to achieve a higher stability.…”

Section: Introductionmentioning

confidence: 99%

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu

Pan

Jia

et al. 2019

Comp Rev Food Sci Food Safe

130

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Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release of bioactive compounds for nutrition fortification in fat‐based food products. However, long‐term stabilization of W/O emulsions remains a challenging task in food science and thereby limits their potential application in the food industry. To develop high‐quality emulsion‐based food products, it is essential to better understand the factors that affect the emulsions’ stability. In real food system, the stability situation of W/O emulsions is more complicated by the fact that various additives are contained in the products, such as NaCl, sugar, and other large molecular additives. The potential stability issues of W/O emulsions caused by these encapsulated additives are a current concern, and special attention should be given to the relevant theoretical knowledge. This article presents several commonly used methods for the preparation of W/O emulsions, and the roles of different additives (water‐ and oil‐soluble types) in stabilizing W/O emulsions are mainly discussed and illustrated to gain new insights into the stability mechanism of emulsion systems. In addition, the review provides a comprehensive and state‐of‐art overview of the potential applications of W/O emulsions in food systems, for example, as fat replacers, controlled‐release platforms of nutrients, and delivery carrier systems of water‐soluble bioactive compounds. The information may be useful for optimizing the formulation of W/O emulsions for utilization in commercial functional food products.

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The Impact of Homogenization Techniques and Conditions on Water‐In‐Oil Emulsions for Casein Hydrolysate–Loaded Double Emulsions: A Comparative Study

Salum,

Ulubaş,

Güven

et al. 2024

Food Science & Nutrition

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This study aims to evaluate homogenization techniques and conditions for producing stable, small droplet‐size water‐in‐oil (W/O) emulsions intended for incorporation into casein hydrolysate–loaded double emulsions. Three commonly used homogenization methods; rotor–stator, ultrasonic, and high‐pressure homogenization were individually optimized utilizing response surface methodology. Instances of over‐processing were observed, particularly with the rotor–stator and ultrasonic homogenizers under specific conditions. Nevertheless, optimal conditions were identified for each technique: 530 s at 17,800 rpm agitation speed for the rotor–stator homogenizer, 139 s at 39% amplitude for the ultrasonic homogenizer, and 520 s at 1475 bar for the high‐pressure homogenizer. Subsequently, the W/O emulsions produced under optimal conditions and their respective W1/O/W2 double emulsions were compared. The rotor–stator and high‐pressure homogenized W/O emulsions exhibited comparable narrow droplet‐size distributions, as indicated by similar Span values. However, high‐pressure homogenization failed to sufficiently minimize droplet size. Ultrasonic homogenization resulted in droplets at the 1‐μm scale but yielded more polydisperse droplet‐size distribution. According to TOPSIS analysis, an emulsion with a viscosity of 93.1 cP (centiPoise), a stability index of 93.8%, a D(90) of 0.67 μm (0th day), and a D(90) of 0.75 μm (30th day) produced using a rotor–stator was selected. Additionally, double emulsions containing primary emulsions prepared with the rotor–stator method demonstrated higher viscosity, narrower droplet‐size distribution, and lower creaming compared to other samples. This investigation sheds light on the influence of homogenization techniques on emulsion properties, providing valuable insights for optimizing double emulsion formulations.

show abstract

Ultrasound-assisted water-in-palm oil nano-emulsion: Influence of polyglycerol polyricinoleate and NaCl on its stability

Cited by 69 publications

References 38 publications

Hydrodynamic cavitation: A feasible approach to intensify the emulsion cross-linking process for chitosan nanoparticle synthesis

Hydrodynamic cavitation: A feasible approach to intensify the emulsion cross-linking process for chitosan nanoparticle synthesis

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

The Impact of Homogenization Techniques and Conditions on Water‐In‐Oil Emulsions for Casein Hydrolysate–Loaded Double Emulsions: A Comparative Study

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