Droplets formation inside a venturi liquid mixer

The formation of a coarse photographic emulsion by entraining a hot oil phase into a cooler aqueous phase by a Venturi device is considered. The main focus is on understanding the mechanism and site of droplet formation in the device, as well as the time-scale of heat flow, to see if it is feasible to feed this emulsion directly to a homogenizer in a continuous process

Improved extraction technique for biological fluids

Liquid-liquid extraction technique speeds up separation of biological fluids into number of compounds. This eliminates agitation, emulsion formation, centrifugation, mechanical separation of phases, filtration, and other steps that have been used previously. Extraction efficiencies are equal or better than current manual liquid-liquid extraction techniques

Antioxidant activity of thyme waste extract in O/W emulsions

Thymus vulgaris (thyme) is an aromatic plant and its essential oil has been applied as antimicrobial and antioxidant due to the presence of phenolic compounds. However, after steam distillation, the deodorized plant material is rejected, despite the possible presence of bioactive compounds. Ethanolic thyme waste extract revealed the presence of benzoic acid, 4-hydroxybenzoic acid, ferulic acid, caffeic acid, and sinapic acid. This waste thyme extract had the capacity for preventing the formation of primary and secondary lipid oxidation products in emulsions O/W (oil in water), constituted by diverse proportions of wheat and almond oils, without interfering with the viscosity parameters, for 10 weeks, at 37 °C. The increasing proportion of almond oil (≥50%) in the emulsion increases its resistance to oxidation, which is improved with the presence of an optimal concentration of tested thyme waste extract (0.02% and 0.04%). The waste thyme extract can, therefore, be used as an antioxidant either in food or pharmaceutical emulsions O/W, replacing the synthetic antioxidants.Agência financiadora Fundacao para a Ciencia e Tecnologia-FCT; Portugal UID/BIA/04325/2013-MEDTBIO UID/MAR/00350/2013info:eu-repo/semantics/publishedVersio

Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions

We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt. All emulsions creamed but exhibited exceptional resistance to coalescence. Clear correlations exist between the properties of the microgels in aqueous dispersion and the resulting emulsion characteristics. For conditions in which the particles were uncharged, fluid emulsions with relatively large drops were stabilised, whereas emulsions stabilized by charged particles contained smaller flocculated drops. A combination of optical microscopy of the drops and spectrophotometry of the resolved aqueous phase allowed us to estimate the interfacial adsorption densities of the particles using the phenomenon of limited coalescence. We deduce two classes of particle arrangement. Complete adsorption of the particles was obtained when they were neutral or when their charges were screened by salt resulting in at least one particle monolayer at the interface. By contrast, only around 50% of the particles adsorbed when they were charged with emulsion drops being covered by less than half a monolayer. These findings were supported by direct visualization of drop interfaces using cryo-scanning electron microscopy. Uncharged particles were highly aggregated and formed a continuous 2-D network at the interface. Otherwise particles organized as individual aggregates separated by particle-free regions. In this case, we suggest that some particles spread at the interface leading to the formation of a continuous protein membrane. Charged particles displayed the ability to bridge opposing interfaces of neighbouring drops to form dense particle disks protecting drops against coalescence; this is the main reason for the flocculation and stability of emulsions containing sparsely covered drops. © 2014 the Partner Organisations

Encapsulation of DNA by cationic diblock copolymer vesicles

Encapsulation of dsDNA fragments (contour length 54 nm) by the cationic diblock copolymer poly(butadiene-b-N-methyl 4-vinyl pyridinium) [PBd-b-P4VPQ] has been studied with phase contrast, polarized light, and fluorescence microscopy, as well as scanning electron microscopy. Encapsulation was achieved with a single emulsion technique. For this purpose, an aqueous DNA solution is emulsified in an organic solvent (toluene) and stabilized by the amphiphilic diblock copolymer. The PBd block forms an interfacial brush, whereas the cationic P4VPQ block complexes with DNA. A subsequent change of the quality of the organic solvent results in a collapse of the PBd brush and the formation of a capsule. Inside the capsules, the DNA is compacted as shown by the appearance of birefringent textures under crossed polarizers and the increase in fluorescence intensity of labeled DNA. The capsules can also be dispersed in aqueous medium to form vesicles, provided they are stabilized with an osmotic agent (polyethylene glycol) in the external phase. It is shown that the DNA is released from the vesicles once the osmotic pressure drops below 105 N/m2 or if the ionic strength of the supporting medium exceeds 0.1 M. The method has also proven to be efficient to encapsulate pUC18 plasmid in sub-micron sized vesicles and the general applicability of the method has been demonstrated by the preparation of the charge inverse system: cationic poly(ethylene imine) encapsulated by the anionic diblock poly(styrene-b-acrylic acid).Comment: 35 pages, 11 figures, accepted for publication in Langmui

Highly permeable macroporous polymers synthesized from pickering medium and high internal phase emulsion templates

Open porous poly-Plckerlng-M/HIPEs with permeabilities of up to 2.6 D were prepared by polymerisation of PickeringM/HIPEs to which small amounts of surfactant were added. The permeability of these poly-Pickering-M/HIPEs is more than 5 times that of conventional polyHI PEs. This approach allows the synthesis of a novel class of permeable particle reinforced macroporous polymers with significant potential for practical exploitation. (Figure Presented) © 2010 WILEY-VCH VerlagGmbH S.Co. KCaA, Weinheim

Generation of silicone poly-HIPES with controlled pore sizes via reactive emulsion stabilization

Macrocellular silicone polymers are obtained after solidification of the continuous phase of a PDMS (polydimethylsiloxane) emulsion, which contains PEG (polyethylene glycol) drops of sub-millimetric dimensions. Coalescence of the liquid template emulsion is prohibited by a reactive blending approach. We investigate in detail the relationship between the interfacial properties and the emulsion stability, and we use micro- and millifluidic techniques to generation macro-cellular polymers with controlled structural properties over a wider range of cell-sizes (0.2-2mm) and volume fractions of the continuous phase (0.1-40%). This approach could easily be transferred to a wide range of polymeric systems