Search Results (76)

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

The design of friction materials with integrated friction reduction and wear resistance functions has been a research challenge for many researchers and scholars, based on this problem, this paper proposes a nickel-based hard-soft composite coating structure. With 20CrMo steel as the matrix material, Ni20 powder doped with reinforced phase WC as hard coating material, using laser melting technology to prepare nickel-based hard coating on the surface of 20CrMo. PTFE emulsion and MoS₂ as a soft coating are prepared on the hard coating, and the nickel-based hard-soft composite coating is formed. At 6N-0.3 m/s, the new interface structure obtains the optimum tribological performance, and compared to 20CrMo, the friction coefficient and wear amount are reduced by 83% and 93% respectively. The new friction interface can obtain stable and prominent tribological properties at wide load and low to high speed, which can provide the guidance on the structural design of friction reduction and wear resistance materials. Full article

Winter pavement maintenance faces challenges in balancing large-scale upkeep and driving safety, particularly regarding the application of active slow-release materials. This study proposes a gel-modified salt-storing ceramsite asphalt mixture to enhance ice-melting capabilities through controlled salt release. By replacing a conventional coarse aggregate with salt-storing ceramsite in SMA-10 graded mixtures (0–80% content), we systematically evaluate its mechanical performance and de-icing functionality. The experimental results demonstrate that 40% salt-storing ceramsite content optimizes high-temperature stability while maintaining acceptable low-temperature performance and water resistance. Microstructural analysis reveals that silicone–acrylic emulsion forms a hydrophobic film on ceramsite surfaces, enabling uniform salt distribution and sustained release. The optimal 10% gel modification achieves effective salt retention and controlled release through pore-structure regulation. These findings establish a 40–60% salt-storing ceramsite content range as the practical range for winter pavement applications, offering insights into the design of durable snow-melting asphalt surfaces. Full article

As health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system. In this study, cellulose particle-based Pickering emulsions (CP-PEs) were prepared from microcrystalline cellulose and ethylcellulose and then foamed to obtain edible oleofoams (CP-EOs) as a solid-fat replacer. The average size of CP-PE droplets without surfactant was 598 ± 69 nm, as confirmed by confocal and transmission electron microscopy. Foaming with citric acid/NaHCO₃ and structuring with ≥6% glyceryl monostearate resulted in CP-EOs with an overrun of 147 ± 4% and volumetric stability for 72 h. Micro-computed tomography showed a uniform microcellular network, while the rheological analysis showed solid-like behavior with a storage modulus higher than butter. Differential scanning calorimetry showed a melting enthalpy similar to unsalted butter (10.1 ± 0.9 J/g). These physicochemical properties demonstrate that CP-EOs can closely mimic the firmness, thermal profile, and mouth-feel of conventional solid fats and may provide a promising solid-fat replacer. Full article

Self-emulsifying drug delivery systems (SEDDS) represent an innovative approach to improving the solubility and bioavailability of poorly water-soluble drugs, addressing significant challenges associated with oral drug delivery. This review highlights the advancements and applications of SEDDS, including their transition from liquid to solid forms, while addressing the formulation strategies, characterization techniques, and future prospects in pharmaceutical sciences. The review systematically analyzes existing studies on SEDDS, focusing on their classification into liquid and solid forms and their preparation methods, including spray drying, hot-melt extrusion, and adsorption onto carriers. Characterization techniques such as droplet size analysis, dissolution studies, and solid-state evaluations are detailed. Additionally, emerging trends, including 3D printing, hybrid systems, and supersaturable SEDDS (Su-SEDDS), are explored. Liquid SEDDS (L-SEDDS) enhance drug solubility and absorption by forming emulsions upon contact with gastrointestinal fluids. However, they suffer from stability and leakage issues. Transitioning to solid SEDDS (S-SEDDS) has resolved these limitations, offering enhanced stability, scalability, and patient compliance. Innovations such as personalized 3D-printed SEDDS, biologics delivery, and targeted systems demonstrate their potential for diverse therapeutic applications. Computational modeling and in silico approaches further accelerate formulation optimization. SEDDS have revolutionized drug delivery by improving bioavailability and enabling precise, patient-centric therapies. While challenges such as scalability and excipient toxicity persist, emerging technologies and multidisciplinary collaborations are paving the way for next-generation SEDDS. Their adaptability and potential for personalized medicine solidify their role as a cornerstone in modern pharmaceutical development. Full article

Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils. Target applications were cookies and chocolate fillings. These oils were physically modified through emulsification, stabilized with finely ground oil press cake particles and crystallized waxes. Findings indicated that the emulsification of the oils increased viscosity and that the addition of wax was beneficial for long-term stability; however, the extent of this effect depended on the combination of oil and wax types. Furthermore, wax pre-crystallization and low shear during crystallization significantly improved emulsion stability. Despite these improvements, the resulting emulsions did not achieve sufficient stability and exhibited lower viscosity than palm oil. Future experiments should explore higher wax concentrations (1% or more) and develop analytical methods to better understand the wax composition and its role in oleogel formation. Full article

An ice slurry or an emulsion of a phase change material (PCM) is a multiphase working fluid from the so-called Latent Functional Thermal Fluid (LFTF) group. LFTF is a fluid that uses, in addition to specific heat, the specific enthalpy of the phase change of its components to transfer heat. Another fluid type has joined the LFTF group: a slurry of encapsulated phase change material (PCM). Technological progress has made it possible for the phase change material to be enclosed in a capsule of the size of the order of micrometers (microencapsulated PCM—mPCM) or nanometers (nanoencapsulated PCM—nPCM). This paper describes a method for determining the Reynolds number (Re) at which the nature of the flow of the mPCM slurry inside a straight pipe changes. In addition, the study results of the effect of the concentration of mPCM in the slurry and the state of the PCM inside the microcapsule on the value of the critical Reynolds number (Re_cr) are presented. The aqueous slurry of mPCM with a concentration from 4.30% to 17.20% wt. flowed through a channel with an internal diameter of d = 4 mm with a flow rate of up to 110 kg/h (Re = 11,250). The main peak melting temperature of the microencapsulated paraffin wax used in the experiments was around 24 °C. The slurry temperature during the tests was maintained at a constant level. It was 7 °C, 24 °C and 44 °C (the PCM in the microcapsule was, respectively, a solid, underwent a phase change and was a liquid). The experimental studies clearly show that the concentration of microcapsules in the slurry and the state of the PCM in the microcapsule affect the critical Reynolds number. The higher the concentration of microcapsules in the slurry, the more difficult it was to maintain laminar fluid flow inside the channel. Furthermore, the laminar flow of the slurry terminated at a lower critical Reynolds number when the PCM in the microcapsule was solid. Caution is advised when choosing the relationship to calculate the flow resistance or heat transfer coefficients, because assuming that the flow motion changes at Re = 2300, as in the case of pure liquids, may be an incorrect assumption. Full article

The encapsulation of bacteria in emulsion droplets offers various advantages over other conventional methods of encapsulation, such as improvements in bacterial viability, and may serve as microenvironments for bacterial growth. Nevertheless, changes in temperature may affect bacterial viability and droplet stability. In this study, the encapsulation of bacteria in single water-in-oil (W/O) and double water-in-oil-in-water (W₁/O/W₂) emulsions under cold storage and temperature-modulated release were investigated. The microencapsulation of bacteria in emulsion droplets was achieved by using a flow-focusing microfluidic device. Droplet stability was determined by measuring changes in droplet size and creaming behaviour at different temperatures. The thermal properties of the samples were determined by using differential scanning calorimetry, while the release of bacteria with changes in temperature was determined by measuring the colony form unit (CFU) of the released bacteria and conducting fluorescence microscopy. Higher bacterial viability was observed for encapsulated samples compared to free cells, indicating the ability of the emulsion system to improve bacterial viability during cold-temperature storage. The crystallisation temperature was lowered in the presence of bacteria, but the melting temperature was similar with or without bacteria. Storage in freezing temperatures of −20 °C and −80 °C led to extensive droplet destabilisation, with the immediate release of encapsulated bacteria upon thawing, where the temperature-modulated release of encapsulated bacteria was achieved. This study provides an overview of the potential application of emulsion droplets for bacterial encapsulation under cold-temperature storage and the controlled release of encapsulated bacteria mediated by changes in temperature, which is beneficial for various applications in industries such as food and pharmaceuticals. Full article

Background/Objectives: This study compared two pilot scale continuous manufacturing methods of solid self-emulsifying drug delivery systems (SEDDSs) via hot melt extrusion (HME). Methods: A model poorly water-soluble drug carvedilol in low dose (0.5–1.0% w/w) was processed in HME either in a conventional powder form or pre-dissolved in the liquid SEDDS. Results: HME yielded a processable final product with up to 20% w/w SEDDS. Addition of carvedilol powder resulted in a non-homogeneous drug distribution in the extrudates, whereas a homogeneous drug distribution was observed in pre-dissolved carvedilol. SEDDSs were shown to have a plasticizing effect, reducing the HME process torque up to 50%. Compatibility between excipients and carvedilol in the studied ratios after HME was confirmed via DSC and WAXS, demonstrating their amorphous form. Solid SEDDSs with Kollidon^® VA64 self-emulsified in aqueous medium within 15 min with mean droplet sizes 150–200 nm and were independent of the medium temperature, whereas reconstitution of Soluplus^® took over 60 min and mean droplet size increased 2-fold from 70 nm to 150 nm after temperature increased from 25 °C to 37 °C, indicating emulsion phase inversion at cloud point. Conclusions: In conclusion, using Kollidon^® VA64 and pre-dissolved carvedilol in SEDDS has shown to yield a stabile HME process with a homogenous carvedilol content in the extrudate. Full article

Palm fat has uniquely optimal melting characteristics that are difficult to replace in products such as baked goods and chocolate-based items. This study investigates the efficacy of using Pickering emulsions derived from Swiss plant oils and their micromilled press cakes. Emulsification was carried out at both the lab and pilot scales using sunflower- and rapeseed-based recipes, with and without additional surfactants, for both oil-in-water and water-in-oil emulsions. The resulting emulsions were measured for viscosity and short- and long-term stability and linked to the properties of the raw materials. The results indicated that the contact angle, size, and macronutrient composition of the particles significantly impact emulsion quality, though differences in oil pressing methods might predominate these effects. The combination of particles and surfactants demonstrated a clear advantage with respect to interface stabilisation, with a suggested link between the wax content of the oil and particles and the resulting emulsion quality and stability. Full article

In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred over milk protein concentrate (MPC) and micellar casein concentrate (MCC). Transglutaminase (TGase), a crosslinking enzyme, alters the physical properties of MPC or MCC and may change IMC functionality. The objective of this study was to determine the effect of TGase-crosslinked MPC and MCC powders on the functionality of IMCs. The TGase treatment included TGase at 0.3 (L) and 3.0 (H) units/g of protein and a control (C) with no TGase addition. Each IMC formulation was balanced for constituents and was produced in a Rapid Visco Analyzer (RVA). The MCC or MPC powder with high TGase enzyme in IMC formulation did not form an emulsion. The IMC containing TGase-treated powders had a significantly (p ≤ 0.05) higher RVA-viscosity during manufacture and transition temperature (TT), and a significantly (p ≤ 0.05) lower Schreiber melt test area. The IMC made from MPC (with or without TGase) had lower TT values and Schreiber melt test area as compared with that made from MCC. The TGase-treated MPC and MCC, when used for IMC manufacture, were comparable to IMC manufactured with RCN in texture and some measured melted characteristics. In conclusion, TGase treatment alters the melt characteristics of MCC and MPC in IMC applications. Full article

Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0–7.0 and named as PPM (pH 4.0), PPM (pH 4.5), PPM (pH 5.0), PPM (pH 5.5), PPM (pH 6.0), PPM (pH 6.5), and PPM (pH 7.0). Pea protein was used as a control to evaluate the structure and interfacial properties of PPMs by particle size distribution, Fourier transform infrared spectroscopy (FTIR), free sulfhydryl group content, and emulsifying property. PPM (pH 7.0) was suitable for application in O/W emulsion stabilization because of its proper particle size, more flexible structure, high emulsifying activity index (EAI) and emulsifying stability index (ESI). The Pickering emulsion stabilized by PPM (pH 7.0) had a uniform oil droplet distribution and similar rheological properties to cream, so it can be used as a saturated fat replacement in the manufacture of ice cream. Saturated fat was partially replaced at different levels of 0%, 20%, 40%, 60%, 80%, and 100%, which were respectively named as PR0, PR20, PR40, PR60, PR80, and PR100. The rheological properties, physicochemical indexes, and sensory properties of low-saturated fat ice cream show that PPM (pH 7.0)-stabilized emulsion can be used to substitute 60% cream to manufacture low-saturated fat ice cream that has high structural stability and similar melting properties, overrun, and sensory properties to PR0. The article shows that it is feasible to prepare low-saturated fat ice cream with PPM (pH 7.0)-stabilized Pickering emulsion, which can not only maintain the fatty acid profile of the corn oil used, but also possess a solid-like structure. Its application is of positive significance for the development of nutritious and healthy foods and the reduction of chronic disease incidence. Full article

To achieve better process control of silicon (Si) alloy production using aluminum as a reductant of calcium silicate (CaO-SiO₂) slag, it is necessary to understand the reaction phenomena concerning the behavior of formed phases at the metal-slag interface during conversion. The interfacial interaction behavior of non-agitated melt was investigated using the sessile drop method for varying time and temperature, followed by EPMA phase analysis at the vicinity of the metal–slag interface. The most remarkable features of the reaction were the accumulation of solid calcium aluminate product layers at the Al alloy–slag interface and spontaneous emulsion of Si-alloy droplets in the slag phase. The reduction is strictly limited at 1550 °C due to the slow transfer of calcium aluminates away from the metal-slag interface into the partially liquid bulk slag. Reduction was significantly improved at 1600–1650 °C despite an interfacial layer being present, where the conversion rate is most intense in the first minutes of the liquid–liquid contact. A high mass transfer rate across the interface was shown related to the apparent interfacial tension depression of the wetting droplet along with a significant perturbed interface and emulsion due to Kelvin–Helmholtz instability driven by built-up interfacial charge at the interface. The increased reaction rate observed from 1550 °C to 1600–1650 °C for the non-agitated melt was attributed to the advantageous physical properties of the slag phase, which can be further regulated by the stoichiometry of metal–slag interactions and the composition of the slag. Full article

Water-in-oil-in-water (W/O/W) emulsions with high-melting diacylglycerol (DAG) crystals incorporated in the oil droplets were fabricated and the compositions were optimized to achieve the best physical stability. The stability against osmotic pressure, encapsulation efficiency and in vitro release profiles of both water- and oil-soluble bioactives were investigated. The presence of interfacial crystallized DAG shells increased the emulsion stability by reducing the swelling and shrinkage of emulsions against osmotic pressure and heating treatment. DAG crystals located at the inner water/oil (W₁/O) interface and the gelation of the inner phase by gelatin helped reduce the oil droplet size and slow down the salt release rate. The DAG and gelatin-contained double emulsion showed improved encapsulation efficiency of bioactives, especially for the epigallocatechin gallate (EGCG) during storage. The double emulsions with DAG had a lower digestion rate but higher bioaccessibility of EGCG and curcumin after in vitro digestion. DAG-stabilized double emulsions with a gelled inner phase thus can be applied as controlled delivery systems for bioactives by forming robust interfacial crystalline shells. Full article

Emulsions containing crystalline dispersed phases hold significant importance in pharmaceutical, chemical, and life science industries. The industrial agitation and storage of these emulsions can prompt crystallization effects within the flow field, intersecting with the primary nucleation mechanisms. Notably, contact-mediated nucleation, in which subcooled droplets crystallize upon contact with a crystalline particle, and shear-induced crystallization due to droplet deformation, are both conceivable phenomena. This study delves into the crystallization processes of emulsions in a 1 L stirred vessel, integrating an ultrasonic probe to monitor droplet crystallization progression. By scrutinizing the influence of the flow field and of the emulsifiers stabilizing the droplets, our investigation unveils the direct impact of enhanced rotational speed on accelerating the crystallization rate, correlating with increased energy input. Furthermore, the concentration of emulsifiers is observed to positively affect the crystallization process. Significantly, this pioneering investigation marks the first evaluation of emulsion crystallization considering the overlapping nucleation mechanisms seen in industrial production of melt emulsions. The findings offer valuable insights for more systematic control strategies in emulsion crystallization processes, promising more efficient and sustainable industrial practices by enabling targeted application of shear and surfactants. Full article