Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

2021 ◽  
Author(s):  
Ana Carolina Aguiar ◽  
Julia Teixeira Paula ◽  
Jorge Luis Muriel Mundo ◽  
Julian Martínez ◽  
David Julian McClements
Keyword(s):  
Natural Emulsifier

Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation

2017 ◽  
Vol 65 (20) ◽  
pp. 4153-4160 ◽  
Author(s):  
Theo Ralla ◽  
Hanna Salminen ◽  
Matthias Edelmann ◽  
Corinna Dawid ◽  
Thomas Hofmann ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Beta Vulgaris ◽  
Natural Emulsifier

scholarly journals Cellulose as a Natural Emulsifier: From Nanocelluloses to Macromolecules

2021 ◽  
Author(s):  
Carolina Costa ◽  
Bruno Medronho ◽  
Björn Lindman ◽  
Håkan Edlund ◽  
Magnus Norgren
Keyword(s):  
Structural Features ◽  
Cellulose Derivatives ◽  
Structural Anisotropy ◽  
Cellulose Nanoparticles ◽  
Oil Water ◽  
Natural Emulsifier

During the last decade, cellulose structural features have been revisited, with particular focus on its structural anisotropy (amphiphilicity) and interactions determining its recalcitrance to dissolution. Evidences for cellulose amphiphilicity are patent, for instance, in its capacity to adsorb at oil–water interfaces, thus being capable of stabilizing emulsions. This behavior is observable in all its forms, from cellulose nanoparticles to macromolecules. This chapter is divided into two main parts; first, the fundamentals of emulsion formation and stabilization will be introduced, particularly focusing on the role of natural emulsifiers. Secondly, the emerging role of cellulose as a natural emulsifier, where the ability of cellulose to form and stabilize emulsions is revisited, from cellulose nanoparticles (Pickering-like effect) to macromolecules (i.e., cellulose derivatives and native molecular cellulose).

Effect of Nanocellulose on Water-Oil Interfacial Tension

2021 ◽  
Vol 874 ◽  
pp. 13-19
Author(s):  
Mia Ledyastuti ◽  
Joseph Jason ◽  
Reza Aditama
Keyword(s):  
Molecular Dynamics ◽  
Molecular Dynamics Simulation ◽  
Interfacial Tension ◽  
Density Profile ◽  
Oil Recovery ◽  
Pure Water ◽  
Dynamics Simulation ◽  
Interface Tension ◽  
Determinant Factor ◽  
Natural Emulsifier

Interfacial tension is an important parameter in enhanced oil recovery (EOR). The interaction between water and oil phase is a determinant factor of the interfacial tension. The interfacial tension changes if another component is added to the water-oil system. This study investigates the effect of adding nanocellulose to the water-oil system. To determine the molecular interactions that occur, a molecular dynamics simulation was carried out using the GROMACS-2018 software. The simulation shows that addition of nanocellulose slightly decreases the water-oil interface tension. Further, based on the density profile, nanocellulose may act as an emulsifier due to its geometric position in the water-oil interface. This is similar to asphaltene, which is a natural emulsifier in crude oil. The nanocellulose performs better in the presence of 1% NaCl as compared to pure water.

Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier

2018 ◽  
Vol 81 ◽  
pp. 253-262 ◽  
Author(s):  
Theo Ralla ◽  
Hanna Salminen ◽  
Matthias Edelmann ◽  
Corinna Dawid ◽  
Thomas Hofmann ◽  
...  
Keyword(s):  
Avena Sativa ◽  
Oat Bran ◽  
Natural Emulsifier

scholarly journals Evaluation of emulsion stability. The effect of a natural emulsifier, soya sterol, on W/O type emulsions.

1980 ◽  
Vol 28 (3) ◽  
pp. 696-701 ◽  
Author(s):  
AKIRA TAKAMURA ◽  
SHUNICHI NORO ◽  
TOMOKO MINOWA ◽  
MASUMI KOISHI
Keyword(s):  
Emulsion Stability ◽  
Natural Emulsifier

Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier

2020 ◽  
Vol 55 (4) ◽  
pp. 1485-1496 ◽  
Author(s):  
Sekove Vodo ◽  
Noamane Taarji ◽  
Meryem Bouhoute ◽  
Lorena de Oliveira Felipe ◽  
Marcos A. Neves ◽  
...  
Keyword(s):  
Hydrothermal Liquefaction ◽  
Pre Treatment ◽  
Natural Emulsifier

scholarly journals Effect of dietary globin, a natural emulsifier, on the growth performance and digestive efficiency of broiler chickens

2019 ◽  
Vol 18 (1) ◽  
pp. 530-537 ◽  
Author(s):  
Sihem Dabbou ◽  
Achille Schiavone ◽  
Francesco Gai ◽  
Silvia Martinez ◽  
Josefa Madrid ◽  
...  
Keyword(s):  
Growth Performance ◽  
Broiler Chickens ◽  
Digestive Efficiency ◽  
Natural Emulsifier
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