The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform
David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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The stability of three different citrus oil-in-water emulsions fabricated by Spontaneous Emulsification.
Food chemistry, 2018Co-Authors: Zhao Shaojie, David Julian Mcclements, Zhao Chengying, Tian Guifang, Yuming Bao, Christina Dimarco-crook, Zhonghai Tang, Hang XiaoAbstract:Abstract In this study, emulsions were prepared through Spontaneous Emulsification, using three different citrus oils as the oil phase and Tween 80 as the surfactant. Utilizing 4% Tween 80, three types of citrus oil emulsions were prepared with small particle size, monomodal distribution and high transmission. After 24 h, each emulsion exhibited different degrees of gravitational separation. Mandarin oil emulsions were the most unstable, showing coalescence of small droplets with an obvious cream layer formed at 9 h. Bergamot oil emulsions possessed small droplets with the best stability over 24 h, due to their relatively polar components (e.g. linalyl acetate) and water-insoluble constituents (e.g. γ-terpinene). These results suggest that the emulsifying properties and instability mechanism of citrus oil emulsions are strongly dependent on the inherent properties and composition of citrus oils. This study is significant for the development of an effective strategy to improve the stability of citrus oil-based colloidal systems.
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Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by Spontaneous Emulsification.
Food research international (Ottawa Ont.), 2016Co-Authors: Amir Hossein Saberi, Yuan Fang, David Julian McclementsAbstract:Food-grade emulsions can be fabricated using simple and inexpensive low-energy homogenization methods. In this study, we examined the influence of surfactant type (Tween 40, 60, and 80), oil phase composition (limonene-to-medium chain triglyceride ratio), and temperature (25 to 95°C) on the formation and stability of flavor oil-in-water emulsions (10wt% oil, 15wt% surfactant, pH3) fabricated using Spontaneous Emulsification. Transparent emulsion-based delivery systems containing ultrafine droplets (d
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Formation of thermally reversible optically transparent emulsion-based delivery systems using Spontaneous Emulsification.
Soft matter, 2015Co-Authors: Amir Hossein Saberi, Yuan Fang, David Julian McclementsAbstract:Transparent emulsion-based delivery systems suitable for encapsulating lipophilic bioactive agents can be fabricated using low-energy Spontaneous Emulsification methods. These emulsions are typically fabricated from non-ionic surfactants whose hydrophilic head groups are susceptible to dehydration upon heating. This phenomenon may promote emulsion instability due to enhanced droplet coalescence at elevated temperatures. Conversely, the same phenomenon can be used to fabricate optically transparent emulsions through the phase inversion temperature (PIT) method. The purpose of the current study was to examine the influence of oil phase composition and surfactant-to-oil ratio on the thermal behavior of surfactant–oil–water systems containing limonene, medium chain triglycerides (MCT), and Tween 60. Various types of thermal behavior (turbidity versus temperature profiles) were exhibited by these systems depending on their initial composition. For certain compositions, thermoreversible emulsions could be formed that were opaque at high temperatures but transparent at ambient temperatures. These systems may be particularly suitable for the encapsulation of bioactive agents in applications where optical clarity is important.
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Formation of Oil-in-Water Emulsions from Natural Emulsifiers Using Spontaneous Emulsification: Sunflower Phospholipids
Journal of agricultural and food chemistry, 2015Co-Authors: Jennifer Komaiko, Ashtri Sastrosubroto, David Julian McclementsAbstract:This study examined the possibility of producing oil-in-water emulsions using a natural surfactant (sunflower phospholipids) and a low-energy method (Spontaneous Emulsification). Spontaneous Emulsification was carried out by titrating an organic phase (oil and phospholipid) into an aqueous phase with continuous stirring. The influence of phospholipid composition, surfactant-to-oil ratio (SOR), initial phospholipids location, storage time, phospholipid type, and preparation method was tested. The initial droplet size depended on the nature of the phospholipid used, which was attributed to differences in phospholipid composition. Droplet size decreased with increasing SOR and was smallest when the phospholipid was fully dissolved in the organic phase rather than the aqueous phase. The droplets formed using Spontaneous Emulsification were relatively large (d > 10 μm), and so the emulsions were unstable to gravitational separation. At low SORs (0.1 and 0.5), emulsions produced with phospholipids had a smaller particle diameter than those produced with a synthetic surfactant (Tween 80), but at a higher SOR (1.0), this trend was reversed. High-energy methods (microfluidization and sonication) formed significantly smaller droplets (d < 10 μm) than Spontaneous Emulsification. The results from this study show that low-energy methods could be utilized with natural surfactants for applications for which fine droplets are not essential.
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Tuneable stability of nanoemulsions fabricated using Spontaneous Emulsification by biopolymer electrostatic deposition
Journal of colloid and interface science, 2015Co-Authors: Amir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, David Julian McclementsAbstract:Abstract Nanoemulsions can be formed Spontaneously from surfactant–oil–water systems using low energy methods. In this work, we showed that the droplets in oil–in–water nanoemulsions fabricated by Spontaneous Emulsification could be coated with an anionic biopolymer (beet pectin) using electrostatic deposition. Nanoemulsions were formed by titrating oil (medium chain triglycerides) and surfactant (polyoxyethylene sorbitan monostearate + lauric arginate) mixtures into an aqueous solution (10 mM citrate buffer, pH 4). Lauric arginate was used to generate a positive charge on the droplet surfaces, thereby enabling subsequent electrostatic deposition of anionic pectin. Extensive droplet aggregation occurred when intermediate pectin concentrations were used due to bridging flocculation. However, stable anionic pectin-coated lipid droplets could be formed at high pectin concentrations. These results demonstrate the possibility of tailoring the functionality of lipid nanodroplets produced by Spontaneous Emulsification.
Amir Hossein Saberi - One of the best experts on this subject based on the ideXlab platform.
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Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by Spontaneous Emulsification.
Food research international (Ottawa Ont.), 2016Co-Authors: Amir Hossein Saberi, Yuan Fang, David Julian McclementsAbstract:Food-grade emulsions can be fabricated using simple and inexpensive low-energy homogenization methods. In this study, we examined the influence of surfactant type (Tween 40, 60, and 80), oil phase composition (limonene-to-medium chain triglyceride ratio), and temperature (25 to 95°C) on the formation and stability of flavor oil-in-water emulsions (10wt% oil, 15wt% surfactant, pH3) fabricated using Spontaneous Emulsification. Transparent emulsion-based delivery systems containing ultrafine droplets (d
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Formation of thermally reversible optically transparent emulsion-based delivery systems using Spontaneous Emulsification.
Soft matter, 2015Co-Authors: Amir Hossein Saberi, Yuan Fang, David Julian McclementsAbstract:Transparent emulsion-based delivery systems suitable for encapsulating lipophilic bioactive agents can be fabricated using low-energy Spontaneous Emulsification methods. These emulsions are typically fabricated from non-ionic surfactants whose hydrophilic head groups are susceptible to dehydration upon heating. This phenomenon may promote emulsion instability due to enhanced droplet coalescence at elevated temperatures. Conversely, the same phenomenon can be used to fabricate optically transparent emulsions through the phase inversion temperature (PIT) method. The purpose of the current study was to examine the influence of oil phase composition and surfactant-to-oil ratio on the thermal behavior of surfactant–oil–water systems containing limonene, medium chain triglycerides (MCT), and Tween 60. Various types of thermal behavior (turbidity versus temperature profiles) were exhibited by these systems depending on their initial composition. For certain compositions, thermoreversible emulsions could be formed that were opaque at high temperatures but transparent at ambient temperatures. These systems may be particularly suitable for the encapsulation of bioactive agents in applications where optical clarity is important.
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Tuneable stability of nanoemulsions fabricated using Spontaneous Emulsification by biopolymer electrostatic deposition
Journal of colloid and interface science, 2015Co-Authors: Amir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, David Julian McclementsAbstract:Abstract Nanoemulsions can be formed Spontaneously from surfactant–oil–water systems using low energy methods. In this work, we showed that the droplets in oil–in–water nanoemulsions fabricated by Spontaneous Emulsification could be coated with an anionic biopolymer (beet pectin) using electrostatic deposition. Nanoemulsions were formed by titrating oil (medium chain triglycerides) and surfactant (polyoxyethylene sorbitan monostearate + lauric arginate) mixtures into an aqueous solution (10 mM citrate buffer, pH 4). Lauric arginate was used to generate a positive charge on the droplet surfaces, thereby enabling subsequent electrostatic deposition of anionic pectin. Extensive droplet aggregation occurred when intermediate pectin concentrations were used due to bridging flocculation. However, stable anionic pectin-coated lipid droplets could be formed at high pectin concentrations. These results demonstrate the possibility of tailoring the functionality of lipid nanodroplets produced by Spontaneous Emulsification.
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Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using Spontaneous Emulsification.
Food chemistry, 2015Co-Authors: Amir Hossein Saberi, Yuan Fang, David Julian McclementsAbstract:Abstract The influence of temperature scanning and isothermal storage conditions on turbidity, particle size, and thermal reversibility of vitamin E-enriched emulsions produced by Spontaneous Emulsification was examined. Initially, the mini-emulsions formed were optically transparent and contained small droplets (d ≈ 44 nm). When heated (20–90 °C), emulsions exhibited a complex turbidity–temperature profile with a phase inversion temperature (PIT) at ≈75–80 °C. Temperature scanning rate had a major influence on emulsion thermal reversibility. Slow heating (0.5 °C/min) above the PIT followed by quench cooling (≈67 °C min−1) to 30 °C did not appreciably increase turbidity or droplet diameter (d ≈ 50 nm), suggesting these systems were thermo-reversible. However, slow heating to temperatures below the PIT followed by rapid cooling appreciably increased droplet size and turbidity (thermo-irreversible). Cooling rate also affected emulsion thermo-reversibility: the turbidity and droplet size after heating above the PIT decreased with increasing cooling rate.
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formation of vitamin d nanoemulsion based delivery systems by Spontaneous Emulsification factors affecting particle size and stability
Food Chemistry, 2015Co-Authors: Marrisa Guttoff, Amir Hossein Saberi, David Julian McclementsAbstract:Oil-in-water nanoemulsions are particularly suitable for encapsulation of lipophilic nutraceuticals because of their ability to form stable and transparent delivery systems with high oral bioavailability. In this study, the influence of system composition and preparation conditions on the particle size and stability of vitamin D nanoemulsions prepared by Spontaneous Emulsification (SE) was investigated. SE relies on the formation of small oil droplets when an oil/surfactant mixture is titrated into an aqueous solution. The influence of oil phase composition (vitamin D and MCT), surfactant-to-oil ratio (SOR), surfactant type (Tween 20, 40, 60, 80 and 85), and stirring conditions on the initial particle size of vitamin D nanoemulsions was studied. Nanoemulsions with small droplet diameters (d 80°C). The thermal stability of the nanoemulsions could be improved by adding a cosurfactant (sodium dodecyl sulphate (SDS)). The Spontaneous Emulsification method is simple and inexpensive to carry out and therefore has great potential for forming nanoemulsion-based delivery systems for food, personal care, and pharmaceutical applications.
Ayat Bozeya - One of the best experts on this subject based on the ideXlab platform.
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Spontaneous Emulsification and Phase Equilibria in the System Water, Ethanol, and Benzene
Journal of Dispersion Science and Technology, 2013Co-Authors: Ayat Bozeya, Abeer Al-bawab, Stig E. Friberg, Clarence A. MillerAbstract:A layer of a water/ethanol/benzene solution, with a composition close to the plait point in the system water/benzene/ethanol, was slowly applied on top of a layer of water of the same dimension avoiding mixing. Immediate Spontaneous Emulsification was observed in both phases, but most extensively in the aqueous phase. The increase in aqueous phase volume during this initial Emulsification stage was significantly less than that, which occurred during a second stage lasting several days of individual transfer of compounds between the layers, with little additional Emulsification, The calculated diffusion path for the initial stage of this experiment was consistent with the observation of the Emulsification and provided insight on the relative magnitudes of fluxes and the directions of transport of each compound in each phase.
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Spontaneous Emulsification between incompatible aqueous solutions in the water ethanol benzene system
Journal of Colloid and Interface Science, 2013Co-Authors: Ayat Bozeya, Stig E. Friberg, Abeer Albawab, Guo RongAbstract:Two aqueous solutions on the de-mixing line in the water/benzene/ethanol system formed an O/W emulsion, when mixed. Contacting the solutions without mixing gave a slow Spontaneous Emulsification over several hours. The emulsion in question was found exclusively in the solution of greater water fraction and the dimension of the emulsion layer expanded as the square root of time. The reduction in the volume fraction the solution with less water was divided by the volume fraction of the emulsion, giving an - albeit exaggerated - measure of the volume fraction of the dispersed phase in the emulsion. It reached 0.6 after 1h, after which it remained constant for 3h. The composition change from the initial stage to the final equilibrium was calculated using a combination of the phase diagram features and earlier diffusion flux calculations in a similar system to estimate the fraction of the compounds transferred between the layers. These transfers were unexpectedly clear-cut, 95 wt% of the water in the less water solution was transferred into the water rich solution as was 80% of the ethanol. In the same manner 95% of the benzene in the water rich solution was relocated into the water poor solution.
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Some experiments on complex Spontaneous Emulsification in the system water–benzene–ethanol
Colloid and Polymer Science, 2013Co-Authors: Ayat Bozeya, Abeer Al-bawab, Stig E. Friberg, Guo RongAbstract:The system water–benzene–ethanol was used to illustrate the complexity of Spontaneous Emulsification, when water-poor emulsions are brought in contact with water. In the first case, an O/W emulsion located close to the plait point in the system was used. The aqueous phase in the emulsion was incompatible with water, and a strong Spontaneous Emulsification to an O/W between the two liquids took place in the water layer close to the interface between layers. In the second case, a W/O emulsion, also close to the plait point, was brought in contact with water. Now, the Spontaneous Emulsification between the water and the oil phase of the original emulsion to an O/W emulsion also took place in the water layer forming a distinct emulsion layer beneath the interface.
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some experiments on complex Spontaneous Emulsification in the system water benzene ethanol
Colloid and Polymer Science, 2013Co-Authors: Ayat Bozeya, Stig E. Friberg, Abeer Albawab, Guo RongAbstract:The system water–benzene–ethanol was used to illustrate the complexity of Spontaneous Emulsification, when water-poor emulsions are brought in contact with water. In the first case, an O/W emulsion located close to the plait point in the system was used. The aqueous phase in the emulsion was incompatible with water, and a strong Spontaneous Emulsification to an O/W between the two liquids took place in the water layer close to the interface between layers. In the second case, a W/O emulsion, also close to the plait point, was brought in contact with water. Now, the Spontaneous Emulsification between the water and the oil phase of the original emulsion to an O/W emulsion also took place in the water layer forming a distinct emulsion layer beneath the interface.
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Spontaneous Emulsification in the system water benzene ethanol phase equilibria and Emulsification mechanism
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2013Co-Authors: Abeer Albawab, Ayat Bozeya, Stig E. Friberg, Rong GuoAbstract:Abstract Solutions (Or), along the de-mixing line in the system water/benzene/ethanol were contacted with water (W) and the Spontaneous Emulsification followed by a camera at 40 pictures/s. The emulsions formed predominantly in the solution layer for both the aqueous and organic branch of the de-mixing line. These results were projected on the phase diagram of the system and a direct relationship between diagram features and the mechanism of Spontaneous Emulsification showing a significantly more powerful reaction for solutions of a composition close to the plait point of the system.
Stig E. Friberg - One of the best experts on this subject based on the ideXlab platform.
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Spontaneous Emulsification and Phase Equilibria in the System Water, Ethanol, and Benzene
Journal of Dispersion Science and Technology, 2013Co-Authors: Ayat Bozeya, Abeer Al-bawab, Stig E. Friberg, Clarence A. MillerAbstract:A layer of a water/ethanol/benzene solution, with a composition close to the plait point in the system water/benzene/ethanol, was slowly applied on top of a layer of water of the same dimension avoiding mixing. Immediate Spontaneous Emulsification was observed in both phases, but most extensively in the aqueous phase. The increase in aqueous phase volume during this initial Emulsification stage was significantly less than that, which occurred during a second stage lasting several days of individual transfer of compounds between the layers, with little additional Emulsification, The calculated diffusion path for the initial stage of this experiment was consistent with the observation of the Emulsification and provided insight on the relative magnitudes of fluxes and the directions of transport of each compound in each phase.
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Spontaneous Emulsification between incompatible aqueous solutions in the water ethanol benzene system
Journal of Colloid and Interface Science, 2013Co-Authors: Ayat Bozeya, Stig E. Friberg, Abeer Albawab, Guo RongAbstract:Two aqueous solutions on the de-mixing line in the water/benzene/ethanol system formed an O/W emulsion, when mixed. Contacting the solutions without mixing gave a slow Spontaneous Emulsification over several hours. The emulsion in question was found exclusively in the solution of greater water fraction and the dimension of the emulsion layer expanded as the square root of time. The reduction in the volume fraction the solution with less water was divided by the volume fraction of the emulsion, giving an - albeit exaggerated - measure of the volume fraction of the dispersed phase in the emulsion. It reached 0.6 after 1h, after which it remained constant for 3h. The composition change from the initial stage to the final equilibrium was calculated using a combination of the phase diagram features and earlier diffusion flux calculations in a similar system to estimate the fraction of the compounds transferred between the layers. These transfers were unexpectedly clear-cut, 95 wt% of the water in the less water solution was transferred into the water rich solution as was 80% of the ethanol. In the same manner 95% of the benzene in the water rich solution was relocated into the water poor solution.
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Some experiments on complex Spontaneous Emulsification in the system water–benzene–ethanol
Colloid and Polymer Science, 2013Co-Authors: Ayat Bozeya, Abeer Al-bawab, Stig E. Friberg, Guo RongAbstract:The system water–benzene–ethanol was used to illustrate the complexity of Spontaneous Emulsification, when water-poor emulsions are brought in contact with water. In the first case, an O/W emulsion located close to the plait point in the system was used. The aqueous phase in the emulsion was incompatible with water, and a strong Spontaneous Emulsification to an O/W between the two liquids took place in the water layer close to the interface between layers. In the second case, a W/O emulsion, also close to the plait point, was brought in contact with water. Now, the Spontaneous Emulsification between the water and the oil phase of the original emulsion to an O/W emulsion also took place in the water layer forming a distinct emulsion layer beneath the interface.
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some experiments on complex Spontaneous Emulsification in the system water benzene ethanol
Colloid and Polymer Science, 2013Co-Authors: Ayat Bozeya, Stig E. Friberg, Abeer Albawab, Guo RongAbstract:The system water–benzene–ethanol was used to illustrate the complexity of Spontaneous Emulsification, when water-poor emulsions are brought in contact with water. In the first case, an O/W emulsion located close to the plait point in the system was used. The aqueous phase in the emulsion was incompatible with water, and a strong Spontaneous Emulsification to an O/W between the two liquids took place in the water layer close to the interface between layers. In the second case, a W/O emulsion, also close to the plait point, was brought in contact with water. Now, the Spontaneous Emulsification between the water and the oil phase of the original emulsion to an O/W emulsion also took place in the water layer forming a distinct emulsion layer beneath the interface.
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Spontaneous Emulsification in the system water benzene ethanol phase equilibria and Emulsification mechanism
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2013Co-Authors: Abeer Albawab, Ayat Bozeya, Stig E. Friberg, Rong GuoAbstract:Abstract Solutions (Or), along the de-mixing line in the system water/benzene/ethanol were contacted with water (W) and the Spontaneous Emulsification followed by a camera at 40 pictures/s. The emulsions formed predominantly in the solution layer for both the aqueous and organic branch of the de-mixing line. These results were projected on the phase diagram of the system and a direct relationship between diagram features and the mechanism of Spontaneous Emulsification showing a significantly more powerful reaction for solutions of a composition close to the plait point of the system.
Vladimír Mareček - One of the best experts on this subject based on the ideXlab platform.
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Spontaneous Emulsification at surfactantless liquid liquid interfaces
Journal of Electroanalytical Chemistry, 2017Co-Authors: Barry R. Silver, Karel Holub, Vladimír MarečekAbstract:Abstract Liquid/liquid interfaces can undergo Spontaneous Emulsification when a common-ion is distributed between both phases. By careful selection of electrolyte and solvent, stable nano-sized water-in-oil emulsions containing electrolyte can be produced. The Emulsification process can be monitored indirectly via transient open circuit potential measurements using an electrochemical measuring cell, initially poised at equilibrium, within the organic phase. Theoretical analysis of experimental data indicates that the interfacial Emulsification process is probably controlled by diffusion.
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Spontaneous Emulsification at surfactantless liquid/liquid interfaces
Journal of Electroanalytical Chemistry, 2017Co-Authors: Barry R. Silver, Karel Holub, Vladimír MarečekAbstract:Abstract Liquid/liquid interfaces can undergo Spontaneous Emulsification when a common-ion is distributed between both phases. By careful selection of electrolyte and solvent, stable nano-sized water-in-oil emulsions containing electrolyte can be produced. The Emulsification process can be monitored indirectly via transient open circuit potential measurements using an electrochemical measuring cell, initially poised at equilibrium, within the organic phase. Theoretical analysis of experimental data indicates that the interfacial Emulsification process is probably controlled by diffusion.
