scholarly journals Low-Energy Encapsulation of α-Tocopherol Using Fully Food Grade Oil-in-Water Microemulsions

ACS Omega ◽  
2018 ◽  
Vol 3 (9) ◽  
pp. 10999-11008 ◽  
Author(s):  
M. Ali Aboudzadeh ◽  
Ehsan Mehravar ◽  
Mercedes Fernandez ◽  
Luis Lezama ◽  
Radmila Tomovska
Keyword(s):  
Low Energy ◽  
Food Grade ◽  
Oil In Water

SHORELINE CLEANSING BY INTERACTIONS BETWEEN OIL AND FINE MINERAL PARTICLES

1995 ◽  
Vol 1995 (1) ◽  
pp. 219-227 ◽  
Author(s):  
James R. Bragg ◽  
Edward H. Owens
Keyword(s):  
Potential Role ◽  
Sea Water ◽  
Field Studies ◽  
Low Energy ◽  
Oil Removal ◽  
Oil Droplets ◽  
Mineral Particles ◽  
Treatment Techniques ◽  
Oil In Water ◽  
Flocculation Process

ABSTRACT Interactions of fine mineral particles with oil stranded on shorelines following spills has been shown to be an important natural cleansing process, capable of accelerating oil removal in most environments, and particularly in low energy environments where wave action and abrasion are negligible. This process involves formation of solids-stabilized oil-in-water emulsions by flocculation of micron-sized mineral fines with oil droplets in the presence of water containing ions (such as sea water). Once flocculated, the oil droplets do not coalesce, and the oil no longer adheres strongly to shoreline sediments, facilitating its removal and dispersion by waves and tidal currents. The importance of the flocculation process to the rate of oil removal from sediments, the conditions needed for the process to occur, and the properties of the resulting floe have been studied in detail for the Exxon Valdez spill. Its potential role in shoreline cleansing also has been studied for other recent spills: Metula (1974, Chile), Arrow (1970, Nova Scotia), BIOS test spill (1981, Cape Hatt, Northwest Territories), Nosac Forest (1993, Tacoma, Washington), and Fred Bouchard (1993, Tampa, Florida). This paper summarizes the various laboratory and field studies and discusses the findings within the contexts of natural shoreline cleansing, and the use of certain treatment techniques.

scholarly journals The Use of Different Commercial Mineral Water Brands to Produce Oil-In-Water Nanoemulsions

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 603
Author(s):  
Pedro A Rocha-Filho ◽  
Antonio D. Monteiro ◽  
Luciana C. Agostinho ◽  
Marina P. A. Oliveira
Keyword(s):  
Particle Size ◽  
Phase Composition ◽  
Gastrointestinal Tract ◽  
Mineral Water ◽  
Production Method ◽  
Low Energy ◽  
Colloidal Systems ◽  
Food Industries ◽  
Oil In Water ◽  
Saline Solutions

Nanoemulsions are submicron-size colloidal systems that have the ability to encapsulate, protect, and deliver active ingredients. They have been used in the pharmaceutical, cosmetics, and food industries to improve the absorption of drugs by the skin or via the gastrointestinal tract, aide in food conservation, and treat skin problems. To proper formulate a nanoemulsion, it is important to know the characteristics of its components (aqueous and oil phases, surfactants and additives), as well as the influence on the production method that will be used. This study investigates the influence of aqueous phase composition, stability and particle size in an oil-and-water nanoemulsion formation. By using a low energy method, the purified water was exchanged for different commercial mineral water and saline solutions, and the results of stability, particle size, pH and conductivity tests, were compared. These results show that the minerals present in commercial waters may alter the particle size, pH and conductivity values of nanoemulsions, as well as their stability.

β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification

2016 ◽  
Vol 60 ◽  
pp. 98-108 ◽  
Author(s):  
Nanik Purwanti ◽  
Sosaku Ichikawa ◽  
Marcos A. Neves ◽  
Kunihiko Uemura ◽  
Mitsutoshi Nakajima ◽  
...  
Keyword(s):  
Clove Oil ◽  
Water Emulsion ◽  
Food Grade ◽  
Microchannel Emulsification ◽  
Emulsion Droplets ◽  
Oil In Water ◽  
Β Lactoglobulin

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

2012 ◽  
Vol 366 (1) ◽  
pp. 209-215 ◽  
Author(s):  
Maryam Kargar ◽  
Khorshid Fayazmanesh ◽  
Mina Alavi ◽  
Fotios Spyropoulos ◽  
Ian T. Norton
Keyword(s):  
Oxidative Stability ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil In Water

Formulation characteristics of triacylglycerol oil-in-water emulsions loaded with ergocalciferol using microchannel emulsification

RSC Advances ◽  
2015 ◽  
Vol 5 (118) ◽  
pp. 97151-97162 ◽  
Author(s):  
Nauman Khalid ◽  
Isao Kobayashi ◽  
Zheng Wang ◽  
Marcos A. Neves ◽  
Kunihiko Uemura ◽  
...  
Keyword(s):  
Encapsulation Efficiency ◽  
Storage Period ◽  
Food Grade ◽  
Microchannel Emulsification ◽  
Emulsion Droplets ◽  
Oil In Water

Food grade monodisperse O/W emulsions encapsulating ergocalciferol have been formulated using microchannel emulsification. The O/W emulsion droplets have an encapsulation efficiency of over 75% within the evaluated storage period.

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