Search Results (28)

Microencapsulated phase-change materials (MPCMs) with excellent thermal properties for low-temperature cold storage were developed in this study. Using 1-decanol as the core and methyl methacrylate as the shell precursor, the effects of emulsifier type and ultrasonic emulsification conditions were investigated. Styrene-maleic anhydride copolymer served effectively as a protective colloid emulsifier, producing MPCMs with high enthalpy and a well-defined, uniform microstructure. Under optimal conditions of 5 wt% emulsifier content relative to the oil phase, an ultrasonic power of 375 W, and an emulsification time of 12 min, the MPCMs exhibited a phase-change enthalpy of 126.7 kJ/kg. To further improve the thermal properties, a binary eutectic mixture was prepared by combining 1-decanol and 1-tetradecane at an optimal molar ratio (51.1:48.9). This binary-core MPCM showed a higher storage enthalpy (144.3 kJ/kg), with an increase of 13.9% compared to the single-core material (1-decanol). It also exhibited improved microstructural uniformity due to the stabilizing role of 1-tetradecane. These optimized MPCMs demonstrate phase-transition temperatures particularly suitable for low-temperature thermal storage, providing a practical and innovative technical solution for cold-chain logistics and vaccine refrigeration applications. Full article

Spills involving fuels and lubricating oils in industrial environments caused by the fueling of machines, inadequate storage and the washing of equipment are significant sources of environmental pollution, impacting soil and water bodies. Such incidents alter the microbiological, chemical and physical properties of affected environments. The use of biosurfactants is an effective option for the cleaning of storage tanks and the remediation of contaminated soils and effluents. The scope of this work was to assess the production and application of a Starmerella bombicola ATCC 22214 biosurfactant to remediate marine and terrestrial environment polluted by oil. The production of the biosurfactant was optimized in terms of carbon/nitrogen sources and culture conditions using flasks. The performance of the biosurfactant was tested in clayey soil, silty soil, and standard sand, as well as smooth surfaces and industrial effluents contaminated with oils (fuel oils B1 for thermal power generation, diesel, and motor oil). The ideal culture medium for the production of the biosurfactant contained 2% glucose and 5% glycerol, with agitation at 200 rpm, fermentation for 180 h and a 5% inoculum, resulting in a yield of 1.5 g/L. The biosurfactant had high emulsification indices (86.6% for motor oil and 51.7% for diesel) and exhibited good stability under different pH values, temperatures and concentrations of NaCl. The critical micelle concentration was 0.4 g/L, with a surface tension of 26.85 mN/m. In remediation tests, the biosurfactant enabled the removal of no less than 99% of motor oil from different types of soil. The results showed that the biosurfactant produced by Starmerella bombicola is a promising agent for the remediation of environments contaminated by oil derivatives, especially in industrial environments and for the treatment of oily effluents. Full article

In recent years, liquid–solid triboelectric nanogenerators (L-S TENGs) have been rapidly developed in the field of liquid energy harvesting and self-powered sensing. This is due to a number of advantages inherent in the technology, including the low cost of fabricated materials, structural diversity, high charge-energy conversion efficiency, environmental friendliness, and a wide range of applications. As liquid phase dielectric materials typically used in L-S TENG, a variety of organic and inorganic single-phase liquids, including distilled water, acidic solutions, sodium chloride solutions, acetone, dimethyl sulfoxide, and acetonitrile, as well as paraffinic oils, have been used in experiments. However, it is noteworthy that the function of multiphase liquids as dielectric materials is still understudied. The “Multiphase Liquid Triboelectric Nanogenerator Prototype (ML-TENG Pro)” presented in this paper takes a single-electrode solid–liquid triboelectric nanogenerator as the basic model and uses lubricating oil and deionized water as dielectric materials. After verifying the stability of single-phase liquid materials (e.g., DI water, seawater, ethanol, etc.) for power generation, the power generation performances of oil–water two-phase, gas–oil–water three-phase (with a small number of bubbles), and gas–oil–water three-phase (with many bubbles) in open space are further investigated. COMSOL Multiphysics 6.0 software was used to investigate the material transport mechanism and formation of oil–water two-phase and gas–oil–water three-phase. Finally, this study presents the power generation performance of ML-TENG Pro in the extreme state of gas–oil–water three-phase “emulsification”. This paper outlines the limitations of the ML-TENG, named PRO, and suggests avenues for future improvement. The research presented in this paper provides a theoretical basis for evaluating the quality of lubricants for mechanical power equipment. Full article

The fat covered by fat globule membrane is scattered in a water phase rich in lactose and milky protein, forming the original emulsion structure of milk. In order to develop low-fat milk products with good performance or dairy products with nutritional reinforcement, the original emulsion structure of milk can be restructured. According to the type of lipid and emulsion structure in milk, the remolded emulsion structure can be divided into three types: restructured single emulsion structure, mixed emulsion structure, and double emulsion structure. The restructured single emulsion structure refers to the introduction of another kind of lipid to skim milk, and the mixed emulsion structure refers to adding another type of oil or oil-in-water (O/W) emulsion to milk containing certain levels of milk fat, whose final emulsion structure is still O/W emulsion. In contrast, the double emulsion structure of milk is a more complicated structural remodeling method, which is usually performed by introducing W/O emulsion into skim milk (W₂) to obtain milk containing (water-in-oil-in-water) W₁/O/W₂ emulsion structure in order to encapsulate more diverse nutrients. Causal statistical analysis was used in this review, based on previous studies on remodeling the emulsion structures in milk and its gelling products. In addition, some common processing technologies (including heat treatment, high-pressure treatment, homogenization, ultrasonic treatment, micro-fluidization, freezing and membrane emulsification) may also have a certain impact on the microstructure and properties of milk and its gelling products with four different emulsion structures. These processing technologies can change the size of the dispersed phase of milk, the composition and structure of the interfacial layer, and the composition and morphology of the aqueous phase substance, so as to regulate the shelf-life, stability, and sensory properties of the final milk products. This research on the restructuring of the emulsion structure of milk is not only a cutting-edge topic in the field of food science, but also a powerful driving force in promoting the transformation and upgrading of the dairy industry to achieve high-quality and multi-functional dairy products, in order to meet the diversified needs of consumers for health and taste. Full article

The objective of this study was to explore the impacts of various ultrasonic powers (0, 300, 500, 700, and 900 W) on the structure and functional attributes of the myofibrillar protein (MP) of Tenebrio molitor. As the ultrasonic intensity escalated, the extraction efficiency and yield of the MP rose, while the particle size and turbidity decreased correspondingly. The reduction in sulfhydryl group content and the increase in carbonyl group content both suggested that ultrasonic treatment promoted the oxidation of the MP to a certain extent, which was conducive to the formation of a denser and more stable gel network structure. This was also affirmed by SEM images. Additionally, the findings of intrinsic fluorescence and FTIR indicated that high-intensity ultrasound significantly altered the secondary structure of the protein. The unfolding of the MP exposed more amino acid residues, the α-helix decreased, and the β-helix improved, thereby resulting in a looser and more flexible conformation. Along with the structural alteration, the surface hydrophobicity and emulsification properties were also significantly enhanced. Besides that, SDS–PAGE demonstrated that the MP of T. molitor was primarily composed of myosin heavy chain (MHC), actin, myosin light chain (MLC), paramyosin, and tropomyosin. The aforementioned results confirmed that ultrasonic treatment could, to a certain extent, enhance the structure and function of mealworm MP, thereby providing a theoretical reference for the utilization of edible insect proteins in the future, deep-processing proteins produced by T. molitor, and the development of new technologies. Full article

Microwave-assisted de-emulsification is attractive in the processes of petroleum production and refining. The main advantage of microwaves is their direct influence on the surfactant layer at the oil/water interface. Previously, an effective interfacial modification was demonstrated by pulsed microwave irradiation. However, the effect of the modification diminished during the off interval of the pulse irradiation. In this study, two-stage microwave irradiation with different powers and durations was applied as a method to maintain an interfacial effect. The power of the second stage was changed to optimise the modification. Quick modification was obtained by high-power irradiation followed by low-power irradiation. It was confirmed a sustained modification was maintained by a moderate power of the second irradiation. This observation indicates a re-adsorption or re-structure process after the first irradiation is suppressed by the second irradiation. The results open new opportunities to optimise microwave operation in oil/water systems. Full article

The food industry extensively uses chemically modified starches and their hydrolysates, which is mainly due to their emulsification ability. Therefore, it becomes inevitable to develop new starch derivatives, including modified starch hydrolysates, and effective preparation methods to meet the increasing demands of producers, consumers, and technology. This study comprehensively researches the physical, chemical, and functional properties (such as the water-binding capacity, swelling power, solubility, and fat absorption capacity) of chemically modified biopolymers and their enzymatic hydrolysis products. We utilized oxidized and acetylated potato and waxy-corn starches with varying degrees of substitution by carboxyl and acetyl groups in our research. The process of enzymatic hydrolysis was performed in a recirculated membrane reactor (CRMR). Our findings indicated that the physicochemical properties of starch derivatives and their hydrolysates depended on the biological origin of the biopolymer and the type and degree of modification. However, the presence of carboxyl groups in the modified starch molecules is critical and affects the rheological properties and water-binding capacity of the starch preparations. For example, in the case of waxy-corn starch preparations with a lower content of carboxyl groups (i.e., derivatives with a low degree of oxidation), the water-binding capacity (WBC) increases when compared to native starch. The highest WBC value of 206.3% was noted for the doubly modified waxy-corn starch with an oxidation degree of 0.2% and an acetylation degree of 2.5%, while native waxy-corn starch shows a WBC of 161.4%. In contrast, it was observed that preparations with a higher content of carboxyl groups, i.e., derivatives with an oxidation degree of 2.5%, show a lower swelling power compared to native waxy starch. Full article

This study aimed to evaluate the sequential hydrolysis of the biomass from unconventional and versatile Y. lipolytica to recover mannoproteins, carbohydrates, and other compounds as well as to determine the antioxidant activity of ultrafiltered fractions. The crude biomass underwent autolysis, and the resulting supernatant fraction was used for mannoprotein recovery via precipitation with ethanol. The precipitate obtained after autolysis underwent acid hydrolysis, and the resulting supernatant was ultrafiltered, precipitated, and characterized. The process yields were 55.5% and 46.14% for the crude biomass grown in glucose and glycerol, respectively. The mannoprotein with higher carbohydrate content (from crude biomass grown in glycerol) exhibited a higher emulsification index of 47.35% and thermal stability (60% weight loss). In contrast, the mannoprotein with higher protein content (from crude biomass grown in glucose) showed a better surface tension reduction of 44.50 mN/m. The technological properties showed that the crude biomass and the food ingredients are feasible to apply in food processing. The fractionation of the acid hydrolysis portion allowed the evaluation of the antioxidant power synergism among the components present in the hydrolysate, mostly the protein peptide chain. The sequential hydrolysis method is viable for extracting valuable products from Y. lipolytica. Full article

Ultrasonic treatment has been widely used in the mineral flotation process due to its advantages in terms of operational simplicity, no secondary pollutant formation, and safety. Currently, many studies have reported the effect of ultrasonic treatment on mineral flotation and shown excellent flotation performance. In this review, the ultrasonic mechanisms are classified into three types: the transient cavitation effect, stable cavitation effect, and acoustic radiation force effect. The effect of the main ultrasonic parameters, including ultrasonic power and ultrasonic frequency, on mineral flotation are discussed. This review highlights the uses of the application of ultrasonic treatment in minerals (such as the cleaning effect, ultrasonic corrosion, and desulfuration), flotation agents (such as dispersion and emulsification and change in properties and microstructure of pharmaceutical solution), and slurry (such formation of microbubbles and coalescence). Additionally, this review discusses the challenges and prospects of using ultrasonic approaches for mineral flotation. The findings demonstrate that the application of the ultrasonic effect yields diverse impacts on flotation, thereby enabling the regulation of flotation behavior through various treatment methods to enhance flotation indices and achieve the desired objectives. Full article

Microwave intermittent drying was carried out on newly harvested corn kernels to study the effects of different microwave intermittent powers (900 W, 1800 W, 2700 W, and 3600 W) on the structural and functional properties of zein in corn kernels. The results showed that microwave drying could increase the thermal stability of zein in corn kernels. The solubility, emulsification activity index, and surface hydrophobicity increased under 1800 W drying power, which was due to the unfolding of the molecular structure caused by the increase in the content of irregular structure and the decrease in the value of particle size. At a drying power of 2700 W, there was a significant increase in grain size values and β-sheet structure. This proves that at this time, the corn proteins in the kernels were subjected to the thermal effect generated by the higher microwave power, which simultaneously caused cross-linking and aggregation within the proteins to form molecular aggregates. The solubility, surface hydrophobicity, and other functional properties were reduced, while the emulsification stability was enhanced by the aggregates. The results of the study can provide a reference for the in-depth study of intermittent corn microwave drying on a wide range of applications of zein in corn kernels. Full article

On maritime vessels, external factors such as explosions, collisions, and grounding can cause the emulsification of lubricating oil by seawater pollution, which can affect the lubrication of a ship’s thrust bearing. To explore the influence of the mixed emulsification of lubricating oil and seawater on the lubrication performance of thrust bearings, this study conducted an emulsification experiment, from which the viscosity equation of the oil–water mixture was obtained. A thermal hydrodynamic model (THD) of bearings considering oil–water mixed emulsification was established, and the Finite Difference Method (FDM) was used for analysis. The results show that according to the characteristics of the manifold, the mixture is divided into water-in-oil (W/O) and oil-in-water (O/W). In the W/O flow with higher viscosity, the film thickness becomes higher, but the power loss increases. In the O/W manifold with low viscosity, the thin film easily causes mixed friction. In the demulsification stage of the mixed liquid, the thickness loss of the film is huge, and the collision between the thrust-bearing pad and the inference plate may cause the pad to be ablated. The influence of specific heat capacity on temperature is greater than the temperature rise caused by viscosity. Full article

The active ingredients in lingonberry leaves and their beneficial properties to the human body have been well confirmed. In order to improve the stability and antioxidant activity of the active ingredients in lingonberry leaves, the response surface optimization method was used to prepare an oil-in-water nanoemulsion of polyphenol extract from lingonberry leaves. The active components in the extract were analyzed by ultra-performance liquid chromatography with triple quadrupole mass spectrometry (UPLC-TQ-MS), and bioactive compounds such as apigenin, sorbitol, and hesperidin were mainly found. Nanoemulsion droplets of 120 nm in diameter were prepared using ultrasonic emulsification. The optimal nanoemulsion formulation was determined through rigorous testing, and it was determined to be 10% (w/w) lingonberry extract and 20% (w/w) medium chain triglyceride (MCT). Additionally, a surfactant mixture was used, which combined soy protein isolate (SPI) and whey protein isolate (WPI) at 4% (w/w). The preparation method utilized ultrasonic emulsification, applying an ultrasonic power of 360 W for a duration of 300 s. The antioxidant activity (DPPH inhibition rate, ABTS inhibition rate and total reducing power) of the lingonberry nanoemulsion was significantly higher than that of the lingonberry polyphenol (LBP) extract. The nanoemulsion prepared using the optimal formulation had an entrapping efficiency of 73.25% ± 0.73% and a diameter of 114.52 ± 0.015 nm, with a satisfactory particle size of nanoscale and a PDI of 0.119 ± 0.065, demonstrating good stability of the emulsion. Full article

Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid microparticles, and giant liposomes. Additionally, by precisely manipulating fluids on the low-energy-demand micrometer scale, it becomes possible to control the size, shape, and dispersity of generated droplets, which makes microfluidic emulsification an excellent approach for tailoring delivery system properties based on the nature of the entrapped compounds. Thus, this review points out the most current advances in droplet-based microfluidic processes, which successfully use food-grade emulsions to develop simple and complex delivery systems. In this context, we summarized the principles of droplet-based microfluidics, introducing the most common microdevice geometries, the materials used in the manufacture, and the forces involved in the different droplet-generation processes into the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems using food-grade emulsions and their assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from the lab-scale to the industrial-scale. Full article

The study investigated the effects of different microwave vacuum freeze-drying powers (100–500 W) on the emulsifying properties and structural characteristics of egg white protein, which is of great significance in enhancing the added value of EWP and promoting its application. Emulsification analysis revealed that the emulsification performance was significantly influenced by microwave power and reached its maximum at 300 W. Fourier-transform infrared spectroscopy (FT-IR) and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analyses showed that microwave vacuum freeze-drying treatment altered the secondary structure of EWP without changing its peptide structure. Fluorescence measurements indicated that the maximum fluorescence emission intensity decreased, and the maximum emission wavelength shifted towards blue as the power increased. Particle size, zeta potential, scanning electron microscopy (SEM), and differential scanning calorimetry (DSC) analyses showed that the average particle size of EWP reached the minimum value of 1203.66 nm, the absolute value of zeta potential reached the maximum value of 41.35 mV, and the thermal stability was strongest, with a more uniform and loose structure observed at 300 W. Texture profile analysis (TPA) showed that appropriate power treatment significantly enhanced the chewiness and viscoelasticity of egg white protein. Therefore, appropriate power treatment could effectively improve the emulsifying properties and stability. Full article

In the present study, halophilic archaea were isolated from a marine sediment sample. Totally, 15 isolates (AMS 1–15) were identified by molecular identification as belonging to the ten genera. Further, their extracellular polymeric substances (EPS) were extracted (3.172 g/L), and their bioactivity was determined in terms of biosurfactant, emulsification, enzymatic and non-enzymatic antioxidants, and anticancer activity. The highest amount of EPS has been produced by Halococcus sp., AMS12. It is made up of 54.28% carbohydrates, 32.91% proteins, 2.41% lipids, and other compounds. Further, EPS has 43.69 ± 1.89 U/mg of gelatinase enzyme by degrading the substrate. The potential total antioxidant activity of 103.80 ± 0.02 (ascorbic acid equivalence (AAE)), total reducing power of 86.1 ± 0.25 AAE, 1,1-diphenyl-2-picrylhydrazyl (DPPH) activity of 97.23 ± 0.21%, the hydrogen peroxide scavenging of 60.8 ± 0.21%, and nitric oxide scavenging activity of 89.37 ± 0.24% were observed at 100 μg/mL of EPS. Hence, we conclude that the archeal EPS is multifunctional and useful for developing natural polymers for industrial, food, and pharmaceutical applications. Full article