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Review

Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer

by
Louise Perrin
1,2,*,
Sylvie Desobry-Banon
1,
Guillaume Gillet
2 and
Stephane Desobry
1
1
Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, CEDEX, BP 20163, 54505 Vandœuvre-lès-Nancy, France
2
SAS GENIALIS, Route d’Achères, 18250 Henrichemont, France
*
Author to whom correspondence should be addressed.
Foods 2022, 11(15), 2194; https://doi.org/10.3390/foods11152194
Submission received: 8 June 2022 / Revised: 13 July 2022 / Accepted: 18 July 2022 / Published: 23 July 2022
(This article belongs to the Special Issue Ultrasound and High-Pressure-Assisted Encapsulation)

Abstract

Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers’ presence to help formulate emulsions and to stabilize them over time. However, certain emulsifiers, especially chemical stabilizers, are less and less desired in products because of their negative environment and health impacts. Thus, to avoid them, promising processes using high-frequency ultrasounds were developed to formulate and stabilize emulsifier-free emulsions. High-frequency ultrasounds are ultrasounds having frequency greater than 100 kHz. Until now, emulsifier-free emulsions’ stability is not fully understood. Some authors suppose that stability is obtained through hydroxide ions’ organization at the hydrophobic/water interfaces, which have been mainly demonstrated by macroscopic studies. Whereas other authors, using microscopic studies, or simulation studies, suppose that the hydrophobic/water interfaces would be rather stabilized thanks to hydronium ions. These theories are discussed in this review.
Keywords: emulsifier-free emulsion; emulsification processes; 1–5 MHz ultrasounds; oil/water interface; hydroxide ions adsorption emulsifier-free emulsion; emulsification processes; 1–5 MHz ultrasounds; oil/water interface; hydroxide ions adsorption
Graphical Abstract

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MDPI and ACS Style

Perrin, L.; Desobry-Banon, S.; Gillet, G.; Desobry, S. Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer. Foods 2022, 11, 2194. https://doi.org/10.3390/foods11152194

AMA Style

Perrin L, Desobry-Banon S, Gillet G, Desobry S. Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer. Foods. 2022; 11(15):2194. https://doi.org/10.3390/foods11152194

Chicago/Turabian Style

Perrin, Louise, Sylvie Desobry-Banon, Guillaume Gillet, and Stephane Desobry. 2022. "Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer" Foods 11, no. 15: 2194. https://doi.org/10.3390/foods11152194

APA Style

Perrin, L., Desobry-Banon, S., Gillet, G., & Desobry, S. (2022). Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer. Foods, 11(15), 2194. https://doi.org/10.3390/foods11152194

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