What are the potential benefits of using particle-stabilized emulsions in food?5 answersParticle-stabilized emulsions in food offer various benefits, including enhanced stability, eco-friendliness, and unique interfacial properties. These emulsions can be prepared using edible solid particles from agri-food byproducts, providing easy preparation, biocompatibility, and diverse applications in food, biomedicine, cosmetics, and fine chemical synthesis. Additionally, the use of hybrid food-grade particles allows for tailored functionalities and improved stability of Pickering emulsions, offering protection and controlled release of active ingredients. Furthermore, the fabrication of food-grade Pickering emulsions using composite particles like AZ/SA has shown promising results in stabilizing emulsions with high oil phase fractions and enhancing long-term storage stability. Overall, particle-stabilized emulsions in food present a versatile and sustainable approach with potential for various food technology applications.
How particle size influence the stability of emulsion?4 answersThe particle size of emulsions has a significant influence on their stability. Smaller particle sizes generally result in better stability, while larger particle sizes can lead to phase separation or coalescence of the emulsion droplets. The stability of emulsions is affected by factors such as the concentration of emulsifiers or particulate emulsifiers, oil volume fraction, and ionic strength. Higher emulsifier concentrations can decrease particle size and improve stability, but may negatively affect other properties such as ductility. Additionally, the stability of emulsions can be influenced by the concentration and size of nanoparticles used as stabilizers. Overall, controlling the particle size is crucial for achieving stable emulsions, and smaller particle sizes are generally preferred for improved stability.
What are the factors that affect the colloidal stability of emulsions?4 answersThe factors that affect the colloidal stability of emulsions include the properties of the oil, such as density, interfacial tension, solubility parameter, and viscosity. The type of oil used also plays a role, with vegetable oils showing higher colloidal stability compared to hydrocarbon oils and fatty acids. Temperature is another important factor, as the colloidal stability of emulsions can decrease at lower temperatures due to thermal motion and enhanced Ostwald ripening, while it increases at higher temperatures due to a reduction in interfacial tension. Emulsification conditions, such as pH, temperature, and mixing conditions, can also affect stability and viscosity, with sugar degradation having a negative impact on emulsion stability. Additionally, the charge of the drug and its concentration can influence emulsion stability.
What are the most recent studies on microemulsions? PUBMED?4 answersMicroemulsions have been the subject of recent studies in various fields. One study focused on the development of an alternative ocular microemulsion for the management of allergic conjunctivitis. The microemulsions were formulated using different surfactants and co-surfactants, and their characterization showed that they can act as suitable carriers for eye application. Another study investigated the hydration of nonionic surfactants in micellar systems using a water titration method. The results showed that the hydration numbers of the surfactants in microemulsions were similar to those reported in the literature, indicating the potential of water titration as a technique for studying the hydration of nonionic surfactants. A different study explored the formulation of microemulsions using an ionic liquid as the polar phase and sugar-based nonionic surfactants. The results showed the formation of liquid crystalline phases in the microemulsion systems, with the phase behavior influenced by the hydrophobic chains of the surfactants and the chain lengths of the n-alkanes. Another study investigated the hydration of nonionic surfactants in oil-in-water microemulsions. The results showed that the presence of oil induced increases in the hydration numbers, and meaningful hydration values for microemulsions could be obtained with polar oils solubilized in the palisade layer. Lastly, a study focused on the use of a gemini sulphobetaine surfactant for microemulsion flooding in enhanced oil recovery. The results showed that the surfactant had low interfacial tension and could reduce the residual oil saturation, leading to increased recovery efficiency.
What are the latest advances in stability analysis in computer science?5 answersRecent advances in stability analysis in computer science include the development of stability conditions for a discrete-time computer SEIQR model in networks. Another advancement is the use of linear programming to compute optimal multipliers for alternative stability tests in systems with non-linearities, leading to less conservative frequency domain stability criteria. Additionally, there have been improvements in the accuracy and reliability of stability analysis for composite aerospace structures, particularly in the areas of postbuckling and collapse simulation for primary fibre composite fuselage structures. These advancements contribute to reducing development and operating costs in the European aircraft industry.
What are the potential applications of particle-stabilized water-in-water emulsions in the pharmaceutical industry?5 answersParticle-stabilized water-in-water (W/W) emulsions have potential applications in the pharmaceutical industry. These emulsions offer advantages such as biocompatibility, low interfacial tensions, and large interface thickness. They can be used for encapsulating active molecules at the water-water interface, expanding the range of usable active molecules in the encapsulation process. Additionally, W/W emulsions can be used as a support to immobilize enzymes and proteins, making them suitable for catalysis systems and drug-loaded nanofiber fabrication. The stability of W/W emulsions can be enhanced by adding particles that adsorb at the interface, forming bridges between dispersed droplets and creating a network of droplets. This makes them suitable for various pharmaceutical applications, such as drug delivery systems and controlled release formulations. Furthermore, the structural design of W/W emulsions can be tailored using multilayer stabilization techniques, offering potential applications in emulsion polymerization and DNA transportation in water-in-water media.