Pre-processed foods often contain a high percentage of lipid, present as emulsions stabilised with various surface-active agents. The acidic gastric environment can affect the behaviour of such emulsions, modifying the lipid spatial distribution and, in turn, the rate of gastric emptying and nutrient delivery to the gut. The aim of the present study was to use echo-planar magnetic resonance ima...

Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids and bulk lipids. This article gives a brief overview of...

Phase inversion refers to a phenomenon that occurs when agitated oil in water emulsion, reverts to a water in oil and vice versa. Emulsification via phase inversion is widely used in fabrication of cosmetic products, pharmaceutical products (e.g., vesicles for drug delivery), foodstuff and detergents. Emulsification process is strongly affected by preparation method; very different droplet size...

A microfluidic approach is reported for the high-throughput, continuous production of giant unilamellar vesicles (GUVs) using water-in-oil-in-water double emulsion drops as templates. Importantly, these emulsion drops have ultrathin shells; this minimizes the amount of residual solvent that remains trapped within the GUV membrane, overcoming a major limitation of typical microfluidic approaches...

The focus of this work was to improve the aqueous emulsion polymerization of a highly water-insoluble monomer derived from plant oil, acrylated methyl oleate. Conventional emulsion polymerization requires excessive amounts of surfactant and long reaction time. Miniemulsion polymerization improved the polymerization significantly. Only a fraction of the surfactant and reaction time that was nece...

The rearrangement of the oil droplets in the film matrix during film drying, which defines its internal and surface structure, has an important role in the optical and mechanical properties of the emulsion-based films. The objective of this work was to study the effect of oil concentration and the use of surfactant sodium dodecyl sulfate (SDS) over color and mechanical properties of hydroxyprop...

Kinetin is a highly potent growth factor that is capable of delaying or preventing age-related changes of human skin fibroblasts. The purpose of this study was to develop and characterize topical kinetin-loaded emulsion gel and liposome gel formulations. Emulsion formulation was prepared using the spontaneous emulsification method. Pseudoternary phase diagram for oil/water (o/w) type emulsion w...