Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Article Types

Countries / Regions

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Search Results (788)

Search Parameters:
Keywords = emulsified water

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
19 pages, 3697 KiB  
Article
Investigating the Behavior of a Natural Emulsifier in One-Pot and Standard Cosmetic Emulsions
by Mauro Battaiotto, Paolo Sonzini, Simone Conti, Miryam Chiara Malacarne and Enrico Caruso
Cosmetics 2025, 12(4), 164; https://doi.org/10.3390/cosmetics12040164 - 5 Aug 2025
Abstract
The cosmetic industry is growing at an impressive rate worldwide. In the cosmetic field, natural-origin ingredients represent the new frontier in this industry. Among the main components of cosmetics, lipids, emulsifiers, rheological modifiers, preservatives, colorants, and antioxidants can be found. These compounds form [...] Read more.
The cosmetic industry is growing at an impressive rate worldwide. In the cosmetic field, natural-origin ingredients represent the new frontier in this industry. Among the main components of cosmetics, lipids, emulsifiers, rheological modifiers, preservatives, colorants, and antioxidants can be found. These compounds form emulsions, which are among the main cosmetic formulations. An important aspect in this regard is the evaluation of emulsions’ stability over time and emulsions’ production methodology. In this paper, a comparison is made between two emulsion production technologies, the Standard and the “One-Pot” methods, through the characterization of the raw material ABWAX® Revomul, a multifunctional wax for cosmetic use which consists of a low-melting structuring wax of vegetal origin (Rhus wax) and a natural emulsifier (Polyglyceril-3 Stearate). First, we evaluated the affinity between the wax raw materials and emollients of different chemical nature; then, we analyzed the impact of the production method on the emulsions to identify similarities and differences. ABWAX® Revomul demonstrated a high level of effectiveness in regard to stabilizing water-in-oil emulsions. This study suggests that from an industrial point of view, the application of the two procedures allows products with different characteristics to be obtained, consequently allowing a specific method to be chosen to obtain the desired product. Full article
(This article belongs to the Special Issue Advanced Cosmetic Sciences: Sustainability in Materials and Processes)
Show Figures

Figure 1

18 pages, 674 KiB  
Article
Oil Extraction Systems Influence the Techno-Functional and Nutritional Properties of Pistachio Processing By-Products
by Rito J. Mendoza-Pérez, Elena Álvarez-Olmedo, Ainhoa Vicente, Felicidad Ronda and Pedro A. Caballero
Foods 2025, 14(15), 2722; https://doi.org/10.3390/foods14152722 - 4 Aug 2025
Viewed by 42
Abstract
Low-commercial-value natural pistachios (broken, closed, or immature) can be revalorised through oil extraction, obtaining a high-quality oil and partially defatted flour as by-product. This study evaluated the techno-functional and nutritional properties of the flours obtained by hydraulic press (HP) and single-screw press (SSP) [...] Read more.
Low-commercial-value natural pistachios (broken, closed, or immature) can be revalorised through oil extraction, obtaining a high-quality oil and partially defatted flour as by-product. This study evaluated the techno-functional and nutritional properties of the flours obtained by hydraulic press (HP) and single-screw press (SSP) systems, combined with pretreatment at 25 °C and 60 °C. The extraction method significantly influenced flour’s characteristics, underscoring the need to tailor processing conditions to the specific technological requirements of each food application. HP-derived flours presented lighter colour, greater tocopherol content, and higher water absorption capacity (up to 2.75 g/g), suggesting preservation of hydrophilic proteins. SSP-derived flours showed higher concentration of protein (44 g/100 g), fibre (12 g/100 g), and minerals, and improved emulsifying properties, enhancing their suitability for emulsified products. Pretreatment at 25 °C enhanced functional properties such as swelling power (~7.0 g/g) and water absorption index (~5.7 g/g). The SSP system achieved the highest oil extraction yield, with no significant effect of pretreatment temperature. The oils extracted showed high levels of unsaturated fatty acids, particularly oleic acid (~48% of ω-9), highlighting their nutritional and industrial value. The findings support the valorisation of pistachio oil extraction by-products as functional food ingredients, offering a promising strategy for reducing food waste and promoting circular economy approaches in the agri-food sector. Full article
Show Figures

Figure 1

21 pages, 1458 KiB  
Article
Production of a Biosurfactant for Application in the Cosmetics Industry
by Ana Paula Barbosa Cavalcanti, Gleice Paula de Araújo, Káren Gercyane de Oliveira Bezerra, Fabíola Carolina Gomes de Almeida, Maria da Glória Conceição da Silva, Alessandra Sarubbo, Cláudio José Galdino da Silva Júnior, Rita de Cássia Freire Soares da Silva and Leonie Asfora Sarubbo
Fermentation 2025, 11(8), 451; https://doi.org/10.3390/fermentation11080451 - 2 Aug 2025
Viewed by 283
Abstract
The cosmetics industry has been seeking to develop products with renewable natural ingredients to reduce the use of or even replace synthetic substances. Biosurfactants can help meet this demand. These natural compounds are renewable, biodegradable, and non-toxic or have low toxicity, offering minimal [...] Read more.
The cosmetics industry has been seeking to develop products with renewable natural ingredients to reduce the use of or even replace synthetic substances. Biosurfactants can help meet this demand. These natural compounds are renewable, biodegradable, and non-toxic or have low toxicity, offering minimal risk to humans and the environment, which has attracted the interest of an emerging consumer market and, consequently, the cosmetics industry. The aim of the present study was to produce a biosurfactant from the yeast Starmerella bombicola ATCC 22214 cultivated in a mineral medium containing 10% soybean oil and 5% glucose. The biosurfactant reduced the surface tension of water from 72.0 ± 0.1 mN/m to 33.0 ± 0.3 mN/m after eight days of fermentation. The yield was 53.35 ± 0.39 g/L and the critical micelle concentration was 1000 mg/L. The biosurfactant proved to be a good emulsifier of oils used in cosmetic formulations, with emulsification indices ranging from 45.90 ± 1.69% to 68.50 ± 1.10%. The hydrophilic–lipophilic balance index demonstrated the wetting capacity of the biosurfactant and its tendency to form oil-in-water (O/W) emulsions, with 50.0 ± 0.20% foaming capacity. The biosurfactant did not exhibit cytotoxicity in the MTT assay or irritant potential. Additionally, an antioxidant activity of 58.25 ± 0.32% was observed at a concentration of 40 mg/mL. The compound also exhibited antimicrobial activity against various pathogenic microorganisms. The characterisation of the biosurfactant using magnetic nuclear resonance and Fourier transform infrared spectroscopy revealed that the biomolecule is a glycolipid with an anionic nature. The results demonstrate that biosurfactant produced in this work has potential as an active biotechnological ingredient for innovative, eco-friendly cosmetic formulations. Full article
(This article belongs to the Special Issue The Industrial Feasibility of Biosurfactants)
Show Figures

Figure 1

16 pages, 2155 KiB  
Article
Emulsifying Properties of Oat Protein/Casein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting
by Yang Teng, Mingjuan Ou, Jihuan Wu, Ting Jiang, Kaige Zheng, Yuxing Guo, Daodong Pan, Tao Zhang and Zhen Wu
Foods 2025, 14(15), 2702; https://doi.org/10.3390/foods14152702 - 31 Jul 2025
Viewed by 212
Abstract
An oat protein isolate is an ideal raw material for producing a wide range of plant-based products. However, oat protein exhibits weak functional properties, particularly in emulsification. Casein-based ingredients are commonly employed to enhance emulsifying properties as a general practice in the food [...] Read more.
An oat protein isolate is an ideal raw material for producing a wide range of plant-based products. However, oat protein exhibits weak functional properties, particularly in emulsification. Casein-based ingredients are commonly employed to enhance emulsifying properties as a general practice in the food industry. pH-shifting processing is a straightforward method to partially unfold protein structures. This study modified a mixture of an oat protein isolate (OPI) and casein by combining a pH adjustment (adjusting the pH of two solutions to 12, mixing them at a 3:7 ratio, and maintaining the pH at 12 for 2 h) with an atmospheric cold plasma (ACP) treatment to improve the emulsifying properties. The results demonstrated that the ACP treatment significantly enhanced the solubility of the OPI/casein mixtures, with a maximum solubility of 82.63 ± 0.33%, while the ζ-potential values were approximately −40 mV, indicating that all the samples were fairly stable. The plasma-induced increase in surface hydrophobicity supported greater protein adsorption and redistribution at the oil/water interface. After 3 min of treatment, the interfacial pressure peaked at 8.32 mN/m. Emulsions stabilized with the modified OPI/casein mixtures also exhibited a significant droplet size reduction upon extending the ACP treatment to 3 min, decreasing from 5.364 ± 0.034 μm to 3.075 ± 0.016 μm. The resulting enhanced uniformity in droplet size distribution signified the formation of a robust interfacial film. Moreover, the ACP treatment effectively enhanced the emulsifying activity of the OPI/casein mixtures, reaching (179.65 ± 1.96 m2/g). These findings highlight the potential application value of OPI/casein mixtures in liquid dairy products. In addition, dairy products based on oat protein are more conducive to sustainable development than traditional dairy products. Full article
(This article belongs to the Special Issue Food Proteins: Innovations for Food Technologies)
Show Figures

Figure 1

34 pages, 4196 KiB  
Review
Surface Interface Modulation and Photocatalytic Membrane Technology for Degradation of Oily Wastewater
by Yulin Zhao, Yang Xu, Chunling Yu, Yufan Feng, Geng Chen and Yingying Zhu
Catalysts 2025, 15(8), 730; https://doi.org/10.3390/catal15080730 - 31 Jul 2025
Viewed by 246
Abstract
The discharge of oily wastewater threatens the ecosystem and human health, and the efficient treatment of oily wastewater is confronted with problems of high mass transfer resistance at the oil-water-solid multiphase interface, significant light shielding effect, and easy deactivation of photocatalysts. Although traditional [...] Read more.
The discharge of oily wastewater threatens the ecosystem and human health, and the efficient treatment of oily wastewater is confronted with problems of high mass transfer resistance at the oil-water-solid multiphase interface, significant light shielding effect, and easy deactivation of photocatalysts. Although traditional physical separation methods avoid secondary pollution by chemicals and can effectively separate floating oil and dispersed oil, they are ineffective in removing emulsified oil with small particle sizes. To address these complex challenges, photocatalytic technology and photocatalysis-based improved technologies have emerged, offering significant application prospects in degrading organic pollutants in oily wastewater as an environmentally friendly oxidation technology. In this paper, the degradation mechanism, kinetic mechanism, and limitations of conventional photocatalysis technology are briefly discussed. Subsequently, the surface interface modulation functions of metal doping and heterojunction energy band engineering, along with their applications in enhancing the light absorption range and carrier separation efficiency, are reviewed. Focus on typical studies on the separation and degradation of aqueous and oily phases using photocatalytic membrane technology, and illustrate the advantages and mechanisms of photocatalysts loaded on the membranes. Finally, other new approaches and converging technologies in the field are outlined, and the challenges and prospects for the future treatment of oily wastewater are presented. Full article
Show Figures

Figure 1

17 pages, 1463 KiB  
Article
Linseed, Walnut, and Algal Oil Emulsion Gels as Fat Replacers in Chicken Frankfurters: Effects on Composition, Lipid Profile and Sensory Quality
by Tamara Stamenić, Vanja Todorović, Maja Petričević, Tanja Keškić, Bogdan Cekić, Nenad Stojiljković and Nikola Stanišić
Foods 2025, 14(15), 2677; https://doi.org/10.3390/foods14152677 - 30 Jul 2025
Viewed by 411
Abstract
The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the [...] Read more.
The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Show Figures

Figure 1

17 pages, 5158 KiB  
Article
Enhancing Oil Recovery Through Vibration-Stimulated Waterflooding: Experimental Insights and Mechanisms
by Shixuan Lu, Zhengyuan Zhang, Liming Dai and Na Jia
Fuels 2025, 6(3), 56; https://doi.org/10.3390/fuels6030056 - 29 Jul 2025
Viewed by 214
Abstract
Vibration-stimulated waterflooding (VS-WF) is a promising enhanced oil recovery (EOR) method, especially for reservoirs with high-viscosity or emulsified oil. This study explores the effect of low-frequency vibration (2 Hz and 5 Hz) on oil mobilization under constant pressure and flow rate, using both [...] Read more.
Vibration-stimulated waterflooding (VS-WF) is a promising enhanced oil recovery (EOR) method, especially for reservoirs with high-viscosity or emulsified oil. This study explores the effect of low-frequency vibration (2 Hz and 5 Hz) on oil mobilization under constant pressure and flow rate, using both crude and emulsified oil samples. Vibration significantly improves recovery by inducing stick-slip flow, lowering the threshold pressure, and enhancing oil phase permeability while suppressing the water phase flow. Crude oil recovery increased by up to 24% under optimal vibration conditions, while emulsified oil showed smaller gains due to higher viscosity. Intermittent vibration achieved similar recovery rates to continuous vibration, but with reduced energy use. Statistical analysis revealed a strong correlation between pressure fluctuations and oil production in vibration-assisted tests, but no such relationship in non-vibration cases. These results provide insight into the mechanisms behind vibration-enhanced recovery, supported by analysis of pressure and flow rate responses during waterflooding. Full article
Show Figures

Figure 1

26 pages, 1943 KiB  
Review
Alternative Solvents for Pectin Extraction: Effects of Extraction Agents on Pectin Structural Characteristics and Functional Properties
by Alisa Pattarapisitporn and Seiji Noma
Foods 2025, 14(15), 2644; https://doi.org/10.3390/foods14152644 - 28 Jul 2025
Viewed by 214
Abstract
Pectin is a multifunctional polysaccharide whose structural attributes, including degree of esterification (DE), molecular weight (MW), and branching, directly affect its gelling, emulsifying, and bioactive properties. Conventional pectin extraction relies on acid- or alkali-based methods that degrade the pectin structure, generate chemical waste, [...] Read more.
Pectin is a multifunctional polysaccharide whose structural attributes, including degree of esterification (DE), molecular weight (MW), and branching, directly affect its gelling, emulsifying, and bioactive properties. Conventional pectin extraction relies on acid- or alkali-based methods that degrade the pectin structure, generate chemical waste, and alter its physicochemical and functional properties. Although novel methods such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and enzyme-assisted extraction (EAE) are recognized as environmentally friendly alternatives, they frequently use acids or alkalis as solvents. This review focuses on pectin extraction methods that do not involve acidic or alkaline solvents such as chelating agents, super/subcritical water, and deep eutectic solvents (DESs) composed of neutral components. This review also discusses how these alternative extraction methods can preserve or modify the key structural features of pectin, thereby influencing its monosaccharide composition, molecular conformation, and interactions with other biopolymers. Furthermore, the influence of these structural variations on the rheological properties, gelling behaviors, and potential applications of pectin in the food, pharmaceutical, and biomedical fields are discussed. This review provides insights into alternative strategies for obtaining structurally intact and functionally diverse pectin by examining the relationship between the extraction conditions and pectin functionality. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Show Figures

Figure 1

15 pages, 1251 KiB  
Article
Research on the Adhesion Performance of Fast-Melting SBS-Modified Emulsified Asphalt–Aggregate Based on the Surface Free Energy Theory
by Hao Zhang, Haowei Li, Fei Guo, Shige Wang and Jinchao Yue
Materials 2025, 18(15), 3523; https://doi.org/10.3390/ma18153523 - 27 Jul 2025
Viewed by 360
Abstract
Aiming at the problems of complex process flow, high energy consumption, and difficult emulsification in the preparation of traditional SBS-modified emulsified asphalt, a preparation method of fast-melting SBS (referred to as SBS-T) modified emulsified asphalt based on the integration of modification and emulsification [...] Read more.
Aiming at the problems of complex process flow, high energy consumption, and difficult emulsification in the preparation of traditional SBS-modified emulsified asphalt, a preparation method of fast-melting SBS (referred to as SBS-T) modified emulsified asphalt based on the integration of modification and emulsification is proposed. Based on surface free energy theory, the contact angles between three rapid-melting SBS-modified emulsified asphalts with different dosages and three probe liquids (deionized water, glycerol, and formamide) were measured using the sessile drop method. The adhesion performance of the asphalt–aggregate system was studied by means of micromechanical methods. The evaluation indicators such as the cohesion work of the emulsified asphalt, the adhesion work of asphalt–aggregate, the spalling work, and the energy ratio were analyzed. The results show that the SBS-T modifier can significantly improve the thermodynamic properties of emulsified asphalt. With increasing modifier content, the SBS-T-modified emulsified asphalt demonstrated enhanced cohesive work, improved asphalt–aggregate adhesive work, and increased energy ratio, while showing reduced stripping work. At equivalent dosage levels, the SBS-T-modified emulsified asphalt demonstrates a slight improvement in adhesion performance to aggregates compared to conventional SBS-modified emulsified asphalt. The SBS-T emulsified modified asphalt provides an effective technical solution for the preventive maintenance of asphalt pavements. Full article
(This article belongs to the Special Issue Advances in Sustainable Construction Materials, Third Edition)
Show Figures

Figure 1

23 pages, 5262 KiB  
Article
Designing Gel-Inspired Food-Grade O/W Pickering Emulsions with Bacterial Nanocellulose–Chitosan Complexes
by Antiopi Vardaxi, Eftychios Apostolidis, Ioanna G. Mandala, Stergios Pispas, Aristeidis Papagiannopoulos and Erminta Tsouko
Gels 2025, 11(8), 577; https://doi.org/10.3390/gels11080577 - 24 Jul 2025
Viewed by 324
Abstract
This study explored the potential of chitosan (CH)/bacterial cellulose (BC) complexes (0.5% w/v) as novel emulsifiers to stabilize oil-in-water (o/w) Pickering emulsions (20% v/v sunflower oil), with a focus on their gel-like behavior. Emulsions were prepared using CH [...] Read more.
This study explored the potential of chitosan (CH)/bacterial cellulose (BC) complexes (0.5% w/v) as novel emulsifiers to stabilize oil-in-water (o/w) Pickering emulsions (20% v/v sunflower oil), with a focus on their gel-like behavior. Emulsions were prepared using CH combined with BNC derived via H2SO4 (BNC1) or H2SO4-HCl (BNC2) hydrolysis. Increasing BNC content improved stability by reducing phase separation and enhancing viscosity, while CH contributed interfacial activity and electrostatic stabilization. CH/BNC125:75 emulsions showed the highest stability, maintaining an emulsion stability index (ESI) of up to 100% after 3 days, with minimal change in droplet size (Rh ~8.5–8.8 μm) and a positive ζ-potential (15.1–29.8 mV), as confirmed by dynamic/electrophoretic light scattering. pH adjustment to 4 and 10 had little effect on their ESI, while ionic strength studies showed that 0.1 M NaCl caused only a slight increase in droplet size combined with the highest ζ-potential (−35.2 mV). Higher salt concentrations led to coalescence and disruption of their gel-like structure. Rheological analysis of CH/BNC125:75 emulsions revealed shear-thinning behavior and dominant elastic properties (G′ > G″), indicating a soft gel network. Incorporating sunflower-seed protein isolates into CH/BNC1 (25:75) emulsions led to coacervate formation (three-layer system), characterized by a decrease in droplet size and an increase in ζ-potential (up to 32.8 mV) over 7 days. These findings highlight CH/BNC complexes as sustainable stabilizers for food-grade Pickering emulsions, supporting the development of biopolymer-based emulsifiers aligned with bioeconomy principles. Full article
(This article belongs to the Special Issue Recent Advances in Food Gels (2nd Edition))
Show Figures

Figure 1

14 pages, 1410 KiB  
Article
Uptake, Distribution, and Activity of Pluronic F68 Adjuvant in Wheat and Its Endophytic Bacillus Isolate
by Anthony Cartwright, Mohammad Zargaran, Anagha Wankhade, Astrid Jacobson, Joan E. McLean, Anne J. Anderson and David W. Britt
Agrochemicals 2025, 4(3), 12; https://doi.org/10.3390/agrochemicals4030012 - 23 Jul 2025
Viewed by 256
Abstract
Surfactants are widely utilized in agriculture as emulsifying, dispersing, anti-foaming, and wetting agents. In these adjuvant roles, the inherent biological activity of the surfactant is secondary to the active ingredients. Here, the hydrophilic non-ionic surface-active tri-block copolymer Pluronic® F68 is investigated for [...] Read more.
Surfactants are widely utilized in agriculture as emulsifying, dispersing, anti-foaming, and wetting agents. In these adjuvant roles, the inherent biological activity of the surfactant is secondary to the active ingredients. Here, the hydrophilic non-ionic surface-active tri-block copolymer Pluronic® F68 is investigated for direct biological activity in wheat. F68 binds to and inserts into lipid membranes, which may benefit crops under abiotic stress. F68’s interactions with Triticum aestivum (var Juniper) seedlings and a seed-borne Bacillus spp. endophyte are presented. At concentrations below 10 g/L, F68-primed wheat seeds exhibited unchanged emergence. Root-applied fluorescein-F68 (fF68) was internalized in root epidermal cells and concentrated in highly mobile endosomes. The potential benefit of F68 in droughted wheat was examined and contrasted with wheat treated with the osmolyte, glycine betaine (GB). Photosystem II activity of droughted plants dropped significantly below non-droughted controls, and no clear benefit of F68 (or GB) during drought or rehydration was observed. However, F68-treated wheat exhibited increased transpiration values (for watered plants only) and enhanced shoot dry mass (for watered and droughted plants), not observed for GB-treated or untreated plants. The release of seed-borne bacterial endophytes into the spermosphere of germinating seeds was not affected by F68 (for F68-primed seeds as well as F68 applied to roots), and the planktonic growth of a purified Bacillus spp. seed endophyte was not reduced by F68 applied below the critical micelle concentration. These studies demonstrated that F68 entered wheat root cells, concentrated in endosomes involved in transport, significantly promoted shoot growth, and showed no adverse effects to plant-associated bacteria. Full article
Show Figures

Figure 1

16 pages, 1006 KiB  
Article
Spray Drying of Jackfruit (Artocarpus heterophyllus Lam.) Seeds Protein Concentrate: Physicochemical, Structural, and Thermal Characterization
by Dulce María de Jesús Miss-Zacarías, Montserrat Calderón-Santoyo, Victor Manuel Zamora-Gasga, Gabriel Ascanio and Juan Arturo Ragazzo-Sánchez
Processes 2025, 13(7), 2319; https://doi.org/10.3390/pr13072319 - 21 Jul 2025
Viewed by 370
Abstract
Jackfruit seeds (Artocarpus heterophyllus Lam.) are a viable option for supporting a sustainable protein supply. The objective was to obtain protein powder from jackfruit seeds protein concentrate (JSPC) by spray drying. A central composite design was used; the independent variables were inlet [...] Read more.
Jackfruit seeds (Artocarpus heterophyllus Lam.) are a viable option for supporting a sustainable protein supply. The objective was to obtain protein powder from jackfruit seeds protein concentrate (JSPC) by spray drying. A central composite design was used; the independent variables were inlet temperature (110, 115, and 120 °C) and the solids of the JSPC solution (5, 7.5, and 10%). With the desirability function, the optimal drying parameters to maximize the process yield and achieve a low moisture content were 7.5% solids in the JSPC solution and an inlet temperature of 115 °C, resulting in a process yield of 71.51 ± 1.21%. Moisture (5.33 ± 0.11%), water activity (0.15 ± 0.02), bulk density (0.40 ± 0.01 g/mL), and color (L*: 70.56 ± 0.38, a*: 7.80 ± 0.11 and b*: 15.18 ± 0.15) were measured; these parameters are within the allowed ranges for stable food powders. Hydrosolubility (82.46 ± 1.68%), foaming capacity (48.33 ± 1.66%), and emulsifying activity (105.74 ± 10.20 m2/g) were evaluated. Glass transition temperature (129.49 °C) of the JSPC powder enables the establishment of optimal storage and processing conditions for the protein. JSPC powder could be applied to the elaboration of food products with nutritional and functional value. Full article
(This article belongs to the Section Food Process Engineering)
Show Figures

Graphical abstract

18 pages, 3268 KiB  
Article
In Situ Emulsification Synergistic Self-Profile Control System on Offshore Oilfield: Key Influencing Factors and EOR Mechanism
by Liangliang Wang, Minghua Shi, Jiaxin Li, Baiqiang Shi, Xiaoming Su, Yande Zhao, Qing Guo and Yuan Yuan
Energies 2025, 18(14), 3879; https://doi.org/10.3390/en18143879 - 21 Jul 2025
Viewed by 277
Abstract
The in situ emulsification synergistic self-profile control system has wide application prospects for efficient development on offshore oil reservoirs. During water flooding in Bohai heavy oil reservoirs, random emulsification occurs with superimposed Jamin effects. Effectively utilizing this phenomenon can enhance the efficient development [...] Read more.
The in situ emulsification synergistic self-profile control system has wide application prospects for efficient development on offshore oil reservoirs. During water flooding in Bohai heavy oil reservoirs, random emulsification occurs with superimposed Jamin effects. Effectively utilizing this phenomenon can enhance the efficient development of offshore oilfields. This study addresses the challenges hindering water flooding development in offshore oilfields by investigating the emulsification mechanism and key influencing factors based on oil–water emulsion characteristics, thereby proposing a novel in situ emulsification flooding method. Based on a fundamental analysis of oil–water properties, key factors affecting emulsion stability were examined. Core flooding experiments clarified the impact of spontaneous oil–water emulsification on water flooding recovery. Two-dimensional T1–T2 NMR spectroscopy was employed to detect pure fluid components, innovating the method for distinguishing oil–water distribution during flooding and revealing the characteristics of in situ emulsification interactions. The results indicate that emulsions formed between crude oil and formation water under varying rheometer rotational speeds (500–2500 r/min), water cuts (30–80%), and emulsification temperatures (40–85 °C) are all water-in-oil (W/O) type. Emulsion viscosity exhibits a positive correlation with shear rate, with droplet sizes primarily ranging between 2 and 7 μm and a viscosity amplification factor up to 25.8. Emulsion stability deteriorates with increasing water cut and temperature. Prolonged shearing initially increases viscosity until stabilization. In low-permeability cores, spontaneous oil–water emulsification occurs, yielding a recovery factor of only 30%. For medium- and high-permeability cores (water cuts of 80% and 50%, respectively), recovery factors increased by 9.7% and 12%. The in situ generation of micron-scale emulsions in porous media achieved a recovery factor of approximately 50%, demonstrating significantly enhanced oil recovery (EOR) potential. During emulsification flooding, the system emulsifies oil at pore walls, intensifying water–wall interactions and stripping wall-adhered oil, leading to increased T2 signal intensity and reduced relaxation time. Oil–wall interactions and collision frequencies are lower than those of water, which appears in high-relaxation regions (T1/T2 > 5). The two-dimensional NMR spectrum clearly distinguishes oil and water distributions. Full article
Show Figures

Figure 1

25 pages, 5464 KiB  
Article
Dihydromyricetin/Protein Pickering Emulsions: Interfacial Behavior, Rheology, and In Vitro Bioaccessibility
by Shengqi Mei, Lei Dou, Kaixuan Cheng, Guangqian Hou, Chi Zhang, Jianhui An, Yexing Tao, Lingli Deng and Longchen Shang
Foods 2025, 14(14), 2520; https://doi.org/10.3390/foods14142520 - 18 Jul 2025
Viewed by 334
Abstract
Protein-polyphenol-based delivery vehicles are effective strategies for encapsulating bioactive compounds, thereby enhancing their solubility and bioaccessibility. In this study, dihydromyricetin/soy protein isolate (DHM/SPI) complexes were used as emulsifiers to prepare Pickering emulsions for DHM delivery. The results show that DHM and SPI form [...] Read more.
Protein-polyphenol-based delivery vehicles are effective strategies for encapsulating bioactive compounds, thereby enhancing their solubility and bioaccessibility. In this study, dihydromyricetin/soy protein isolate (DHM/SPI) complexes were used as emulsifiers to prepare Pickering emulsions for DHM delivery. The results show that DHM and SPI form negatively charged complexes through hydrogen bonding, and the complex size decreases and stabilizes with increasing DHM addition. The size of the emulsion droplets was inversely related to the concentration of DHM addition (c), particle concentration (w), and ionic strength (i). Conversely, the increasing oil phase concentration (φ) was positively correlated with droplet size. The CLSM results confirmed the expected oil-in-water emulsion, while the rheological behavior of the Pickering emulsion highlighted its elastic, gel-like network structure and non-Newtonian fluid properties. Moreover, DHM effectively slowed lipid oxidation in the emulsion, and the bioaccessibility of DHM reached 33.51 ± 0.31% after in vitro simulated digestion. In conclusion, this emulsion system shows promising potential for delivering DHM and harnessing its bioactive effects. Full article
(This article belongs to the Special Issue Advanced Technology to Improve Plant Protein Functionality)
Show Figures

Graphical abstract

25 pages, 2929 KiB  
Article
Modified Water-Dispersion Compositions Based on Synthesized Dispersions and Hollow Glass Microspheres with Improved Protective Characteristics
by Meiram M. Begentayev, Erzhan I. Kuldeyev, Ruslan E. Nurlybayev, Zaure N. Altayeva, Yelzhan S. Orynbekov, Axaya S. Yestemessova, Aktota A. Murzagulova, Alinur A. Iskakov, Aidos A. Joldassov and Zhanar O. Zhumadilova
Coatings 2025, 15(7), 840; https://doi.org/10.3390/coatings15070840 - 18 Jul 2025
Viewed by 381
Abstract
During the operation of structures, the components and materials from which they are made are exposed to various environmental, technological, and operational impacts. In this context, the use of a modified water-dispersion composition containing finely dispersed fillers with enhanced protective and performance characteristics [...] Read more.
During the operation of structures, the components and materials from which they are made are exposed to various environmental, technological, and operational impacts. In this context, the use of a modified water-dispersion composition containing finely dispersed fillers with enhanced protective and performance characteristics proves to be effective. This article examines the development of a paint-and-coating composition using hollow glass microspheres and modified diatomite as finely dispersed fillers. The influence of technological factors on the properties of coating materials based on a synthesized acrylic dispersion and fillers—such as modified diatomite and hollow glass microspheres ranging from 20 to 100 μm in size with a bulk density of 0.107–0.252 g/cm3—is analyzed. The optimal formulation of the coating materials was determined to ensure the required coating quality. Experimental results demonstrate the improved strength and hardness of the coating due to the use of acrylic dispersion obtained through an emulsifier-free method and modifiers in the form of finely dispersed fillers. It has been established that the resulting samples also exhibit high adhesion to mineral and metallic substrates, along with excellent corrosion resistance. Moreover, the incorporation of acrylic dispersion contributes to increased elasticity of the coating, resulting in improved resistance to washing and abrasion. The developed protective material can be applied to a variety of surfaces, including walls, ceilings, and roofs of buildings and structures, pipelines, and many other applications. Thus, modified water-dispersion compositions based on synthesized acrylic dispersion showed the following results: resistance to sticking—5, which is the best; chemical resistance and gloss level with standard single-phase acrylic dispersion—no destruction or change in gloss. The adhesion of coatings cured under natural conditions and under the influence of UV radiation was 1 point. The developed formulations for obtaining water-dispersion paint and varnish compositions based on synthesized polymer dispersions, activated diatomite, and hollow glass microspheres, meet all the regulatory requirements for paint and varnish materials in terms of performance, and in terms of economic indicators, the cost of 1 kg of paint is 30% lower than the standard. Full article
(This article belongs to the Section Environmental Aspects in Colloid and Interface Science)
Show Figures

Figure 1

Back to TopTop