This work explores the potential of high-intensity ultrasound to produce fine-dispersion, long-time-stable, oil-in-water emulsions prepared with native and glycated bovine sodium caseinate (SC). Regardless the ultrasound amplitude and time assayed, the sonicated emulsions of native SC at 0.5 mg/mL had much higher emulsifying activity indexes compared with those emulsions formed by Ultra-Turrax ...

The possibility of producing stable oil-in-water (O/W) emulsions containing oil droplets surrounded by multiple layer interfacial membranes from food grade ingredients has been demonstrated. These emulsions were produced using a three stage process that relies on the adsorption of charged biopolymers to oppositely charged surfaces. Emulsions (0.5 wt % corn oil, 0.1 wt % lecithin, 0.0078 wt % ch...

Emulsions-liquid droplets dispersed in another immiscible liquid-are widely used in a broad spectrum of applications, including food, personal care, agrochemical, and pharmaceutical products. Emulsions are also commonly present in natural crude oil, hampering the production and quality of petroleum fuels. The stability of emulsions plays a crucial role in their applications, but controlling the...

Pickering emulsions with the use of particles as emulsifiers have been extensively used in scientific research and industrial production due to their edge in biocompatibility and stability compared with traditional emulsions. The control over Pickering emulsion stability and type plays a significant role in these applications. Among the present methods to build controllable Pickering emulsions,...

This study tested the hypothesis that dietary cholesterol uptake by intestinal cells is dependent on the structure and composition of the lipid carriers in the extracellular milieu. In in vivo experiments with female C57BL/6 mice, cholesterol absorption from phospholipid/triacylglycerol emulsions was significantly reduced by administration of tetrahydrolipstatin, an inhibitor of pancreatic lipa...

We examined the stability of emulsions of oil in several nonaqueous polar liquids using commercially available nonionic surfactants. Stable nonaqueous emulsions were only obtained with formamide and dimethylsulfoxide. Hydrogen bonding, and not polarity, appears to be the important factor determining the emulsifying power of a solvent. Ostwald ripening plays a much more important role in the sta...

Aim of the present study was to characterize the process of atomization and drying of layer-by-layer emulsions containing lecithin (single layer emulsion) and lecithin/chitosan (multilayer emulsion) and the oxidative stability of the spray-dried emulsions during storage. For this purpose, the analysis of the emulsion spray droplet size during atomization by two different atomization devices, i....

Multiple emulsions have great potential for application in food science as a means to reduce fat content or for controlled encapsulation and release of actives. However, neither production nor stability is straightforward. Typically, multiple emulsions are prepared via two emulsification steps and a variety of approaches have been deployed to give long-term stability. It is well known that mult...

This article reports the development and evaluation of two nano-emulsions (F45T-03/HFB and F15T-03/PFOB) containing fluorinated trityl radicals dissolved in perfluorocarbons. Preparation with a high-pressure homogenizer conferred sub-micronic size to both nano-emulsions. In vitro and in vivo EPR spectroscopy showed that the nano-emulsions had much greater oxygen sensitivity than the hydrophilic...

The short review presents the analysis of the consecutive evolution of the rheology of emulsions starting from dilute systems (behavior of an individual liquid droplet in a continuous liquid phase) till the highly concentrated emulsions, in which droplets loose their spherical shape and become polygons. Along with the increase of the internal phase concentration, this is the transition from a s...