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Advances in Interactions of Polymers in Emulsion Systems
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Advances in Interactions of Polymers in Emulsion Systems

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Chemical Processes and Systems".

Deadline for manuscript submissions: 25 March 2026 | Viewed by 2683

Special Issue Editors

Dr. Jelena Milinković Budinčić

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Guest Editor
Department of Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: polymer–surfactant interactions; emulsions; microencapsulation; biopolymer films
Prof. Dr. Ljiljana Đekić

E-Mail Website
Guest Editor
Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia
Interests: microencapsulation; nanoencapsulation; polymer-based drug delivery systems; formulation development; controlled drug delivery; nanotechnology; lipid-based drug delivery systems
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Lidija B. Petrović

E-Mail Website
Guest Editor
Department of Pharmaceutical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: applied colloid chemistry; polymer–surfactant interactions; surfactants; emulsions; microencapsulation

Special Issue Information

Dear Colleagues,

Emulsions are thermodynamically metastable systems, and therefore, the main challenge for emulsion production is to control the system’s stability, as well as to provide protection against destabilization. The field of polymer interactions has attracted a lot of attention both from theoretical and practical points of view. Under specific conditions (such as the polymer-to-polymer ratio, pH, ionic strength, temperature, and mixing processes), it has been stated that polymer–polymer or polymer–surfactant complexes may form with enhanced functional properties in comparison to the polymer and surfactant alone. Therefore, the effects of polymer interactions are useful in practice to achieve emulsification. Although the subject has been studied over several decades, limited knowledge on the application of polymer/surfactant or polymer/polymer mixtures in the chemical, food, and pharmaceutical industries determines the need for further extensive research. There is growing interest in better understanding and reviewing the properties of different polymer–polymer pairs with particular attention to the capability of their mixtures to emulsify. Natural polymers have advantages over synthetic polymers in terms of safety, biodegradability, and biocompatibility and, as such, are considered to be the preferred materials used for emulsion-type products in the pharmaceutical, cosmetic, and food industries.

This Special Issue, “Advances in Interactions of Polymers in Emulsion Systems”, aims to highlight the current progress in polymer interactions (for polymer–polymer or polymer–surfactant complexes) in emulsion systems. Preference will be given to non-toxic, biodegradable polymers that, when applied to any field in the industry, can enhance and preserve production. We welcome original research articles and reviews for submission. Topics include, but are not limited to, the following:

  • Current trends in the application of polymers in emulsion systems;
  • Emulsion systems stabilized by polymers for cosmetic, pharmaceutical, and food applications;
  • Interfacial properties of polymer–polymer and polymer–surfactant interactions in the liquid system;
  • The interaction of plant biopolymers in emulsions;
  • The interaction of animal biopolymers in emulsions.

We look forward to receiving your contributions.

Dr. Jelena Milinković Budinčić
Prof. Dr. Ljiljana Đekić
Prof. Dr. Lidija B. Petrović
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • polymer–surfactant interactions
  • polymer–polymer interactions
  • emulsions
  • adsorption on the interface
  • polymers
  • biopolymers
  • disperse systems
  • interfacial properties

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Published Papers (3 papers)

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Research

20 pages, 1514 KB  
Article
Optimization and Characterization of an O/W Emulsion Based on Coccoloba uvifera Seed Protein Loaded with Extract of Randia monantha
by Misael Nava de la Cruz, Carolina Calderón-Chiu, Doane Santalucia Vilchis-Gómez, Montserrat Calderón-Santoyo, Darvin Ervey Jimenez-Sánchez and Juan Arturo Ragazzo-Sánchez
Processes 2025, 13(9), 2724; https://doi.org/10.3390/pr13092724 - 26 Aug 2025
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Abstract
The study aimed to optimize an oil-in-water emulsion loaded with the antioxidant extract of Randia monantha using Coccoloba uvifera seed protein (CUSP) as emulsifier and ultrasound-assisted processing. Response surface methodology (RSM) was employed to evaluate the effects of protein concentration (2, 3, and [...] Read more.
The study aimed to optimize an oil-in-water emulsion loaded with the antioxidant extract of Randia monantha using Coccoloba uvifera seed protein (CUSP) as emulsifier and ultrasound-assisted processing. Response surface methodology (RSM) was employed to evaluate the effects of protein concentration (2, 3, and 4%), oil amount (5, 15, and 25%), and ultrasound duration (3, 5, and 7 min) on the polydispersity index (PDI) and droplet size. A total of 21 mg of extract was added to each formulation. The optimal conditions were a 3% protein concentration, 20% oil content, and 7 min of ultrasound. Under these conditions, the emulsion showed low PDI (1.88), D[3,2] (1.11 µm), and D[4,3] (1.60 µm). It remained stable at 4 °C for 15 days within a pH range of 6−10, with NaCl concentrations < 200 mM and at temperatures between 25 and 50 °C. Thermal analysis of the emulsion revealed endothermic transitions and decomposition events at higher temperatures, achieving 100% entrapment efficiency and ~83% photoprotection for the extract. This plant protein stabilizes the extract at the oil/water interface, enhancing thermal stability and protecting against photodamage. These qualities are vital in the food industry for preserving thermolabile compounds. The emulsion can enhance antioxidant properties in semi-solid foods or be spray-dried into a powder for functional formulations. Full article
(This article belongs to the Special Issue Advances in Interactions of Polymers in Emulsion Systems)
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21 pages, 2615 KB  
Article
Emulsions Stabilized by Soy Protein Isolate Microgels: Encapsulation of β-Carotene and Incorporation into Yogurts
by Diana Jimenez-Champi, Matheus A. Chaves, Juliano R. Sangalli, Leticia S. Ferreira, Jéssica T. P. Silva and Samantha C. Pinho
Processes 2025, 13(9), 2705; https://doi.org/10.3390/pr13092705 - 25 Aug 2025
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Abstract
Soy protein isolate (SPI) microgels were produced via heat-set gelation (4, 6, 8, and 10% by mass) followed by ultrasonication (400 W, 70% amplitude, 3 or 6 min) and used as stabilizers of oil–water emulsions (10% oil phase). The SPI concentration and ultrasonication [...] Read more.
Soy protein isolate (SPI) microgels were produced via heat-set gelation (4, 6, 8, and 10% by mass) followed by ultrasonication (400 W, 70% amplitude, 3 or 6 min) and used as stabilizers of oil–water emulsions (10% oil phase). The SPI concentration and ultrasonication time affected microgel size (236–356 nm) and polydispersity (0.253–0.550). The physical stability of the emulsions stabilized with 6 and 8% SPI microgels (6 min of ultrasonication) was evaluated for 14 d, influencing on the average size, creaming index and instability index of the emulsions, where those with 6% SPI microgels resulted in a major stability. The emulsions produced with these microgels encapsulated beta-carotene and were incorporated into whole yogurt at three concentrations: 5 (YE5), 10 (YE10), and 15% (YE15). The addition of the emulsions did not affect the physicochemical or microbiological quality of the yogurt. Rheological tests revealed that the yogurt behaved as a non-Newtonian and pseudoplastic fluid, with yogurts with more emulsions being less viscous. Sensory evaluation revealed consumer acceptance regarding color and texture; however, the perception of residual flavor was proportional to the amount of emulsion added. SPI microgels are effective stabilizers for β-carotene-loaded emulsions and a promising strategy for this compound delivery in yogurt. Full article
(This article belongs to the Special Issue Advances in Interactions of Polymers in Emulsion Systems)
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30 pages, 4026 KB  
Article
Film-Forming Microemulsions with Essential Oils: Elucidating Relationships Between Formulation Parameters, Thermodynamic Stability, and Quality Attributes
by Ljiljana Đekić, Ana Ćirić, Sandra Milinković, Jelena Milinković Budinčić, Jadranka Fraj and Lidija Petrović
Processes 2025, 13(4), 990; https://doi.org/10.3390/pr13040990 - 26 Mar 2025
Viewed by 1140
Abstract
The incorporation of essential oils into the oil phase of oil-in-water microemulsions is an emerging strategy for the development of stable water-based topical formulations. The introduction of a suitable polymer to formulate film-forming microemulsions may improve topical administration; however, the effect of formulation [...] Read more.
The incorporation of essential oils into the oil phase of oil-in-water microemulsions is an emerging strategy for the development of stable water-based topical formulations. The introduction of a suitable polymer to formulate film-forming microemulsions may improve topical administration; however, the effect of formulation variables on film quality attributes has not been studied. In this study, thermodynamically stable microemulsion concentrates consisting of surfactant (Kolliphor® RH40), alone or in combination with cosurfactant Transcutol® at surfactant-to-cosurfactant mass ratio 7:3, cosolvent (propylene glycol), and synthetic oils (medium-chain triglycerides or isopropyl myristate) with tea tree, cinnamon, or thyme essential oil were formulated and diluted with hypromellose solution in a water/isopropanol mixture (1:1 w/w) to produce film-forming microemulsions. The type and concentration of synthetic and essential oils and cosurfactant influenced the dynamics of structural transformations upon dilution as well as the rheological behavior, viscosity, and pH of film-forming microemulsions. Films obtained by casting film-forming microemulsions were opalescent, smooth, flexible, and swellable in artificial sweat and water. The weight and yield of films increase with the synthetic oils present and without cosurfactant added. Optimizing the ratio of essential oil/synthetic oil, the type of synthetic oil, and the inclusion/exclusion of cosurfactant allows for achieving the targeted film attributes for cosmetic and pharmaceutical applications, including wound treatment. Full article
(This article belongs to the Special Issue Advances in Interactions of Polymers in Emulsion Systems)
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