Displaying publications 61 - 80 of 263 in total

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  1. Abdul Hadi N, Marefati A, Matos M, Wiege B, Rayner M
    Carbohydr Polym, 2020 Jul 15;240:116264.
    PMID: 32475554 DOI: 10.1016/j.carbpol.2020.116264
    Acetylated, propionylated and butyrylated rice and quinoa starches at different levels of modification and starch concentrations, were used to stabilize oil-in-water starch Pickering emulsions at 10% oil fraction. Short-chain fatty acid modified starch Pickering emulsions (SPEs) were characterized after emulsification and after 50 days of storage. The particle size distribution, microstructure, emulsion index, and stability were evaluated. An increase in starch concentration led to a decrease of emulsion droplet sizes. Quinoa starch has shown the capability of stabilizing Pickering emulsions in both the native and modified forms. The emulsifying capacity of SPEs was improved by increasing the chain length of SCFA. Modified quinoa starch with higher chain lengths (i.e. propionylated and butyrylated), at higher levels of modification, showed higher emulsion index (>71%) and stability over the entire 50 days storage. At optimized formulation, SCFA-starch particles have the potential in stabilizing emulsions for functional foods, pharmaceutical formulations, or industrial food applications.
    Matched MeSH terms: Emulsions/chemistry*
  2. Sengupta P, Chatterjee B
    Int J Pharm, 2017 Jun 30;526(1-2):353-365.
    PMID: 28461261 DOI: 10.1016/j.ijpharm.2017.04.068
    The Nanoemulgel drug delivery system is a formulation related intervention to improve the systemic delivery and therapeutic profile of lipophilic drugs. Nanoemulgel is an amalgamated formulation of two different systems in which nanoemulsion containing drug is incorporated into a gel base. The fusion of the two systems makes this formulation advantageous in several ways. Lipophilic drugs can be easily incorporated and the skin permeability of the incorporated drugs can be enhanced in several folds due to the finely distributed droplets of nanoemulsion phase. As a result, the pharmacokinetic and pharmacodynamic profiles of the lipophilic drugs are improved significantly. An increasing trend in topical nanoemulgel use in recent years has been noticed because of the better acceptability of the preparation to the patients due to their noninvasive delivery, avoidance of gastrointestinal side effects, easier applicability and good therapeutic and safety profile. Despite of having few limitations, nanoemulgel formulation can be considered as a potential and promising candidates for topical delivery of lipophilic drugs in the future. The aim of this review is to evaluate and report the current potential and future scope of nanoemulgel formulation for becoming an effective delivery system for poorly water soluble drugs. In this review, we have summarized and discussed the outcome of different studies on permeability, pharmacokinetic, pharmacodynamic and safety profile of the drugs delivered topically through nanoemulgel. Rationality of use along with the major challenges to overcome for nanoemulgel formulation has been discussed.
    Matched MeSH terms: Emulsions*
  3. Yang J, Qiu C, Li G, Lee WJ, Tan CP, Lai OM, et al.
    Food Chem, 2020 Oct 15;327:127014.
    PMID: 32434126 DOI: 10.1016/j.foodchem.2020.127014
    The influence of diacylglycerol (DAG) combined with polyglycerol polyricinoleate (PGPR) on the stability of water-in-oil (W/O) emulsions containing hydrogenated palm oil (HPO) was studied. Polarized light microscope revealed that DAG promoted HPO to crystallize at the water-oil interface, providing the combination of Pickering and network stabilization effects. It was proposed that the molecular compatibility of fatty acids in DAG with HPO accounted for the promotional effect. The interfacial crystallization of DAG together with the surface activity of PGPR led to the formation of emulsions with uniform small droplets and high freeze-thaw stability. Further exploration of physical properties indicated that the combination of DAG and PGPR dramatically improved the emulsion's viscoelasticity and obtained a larger deformation yield. Water droplets in DAG-based emulsions acted as active fillers to improve the network rigidity. Therefore, DAG is a promising material to be used as emulsifier to enhance the physical stability of W/O emulsions.
    Matched MeSH terms: Emulsions/chemistry*
  4. Li G, Lee WJ, Tan CP, Lai OM, Wang Y, Qiu C
    Food Funct, 2021 Nov 29;12(23):11732-11746.
    PMID: 34698749 DOI: 10.1039/d1fo01883c
    Pickering water-in-oil (W/O) emulsions were fabricated by using medium-long chain diacylglycerol (MLCD)-based solid lipid nanoparticles (SLNs) and the connection between the characteristics of the SLNs and the colloidal stability of the emulsions was established. Via melt-emulsification and ultrasonication, MLCD-based SLNs with particle sizes of 120-300 nm were obtained with or without other surfactants. The particle size of the SLNs was influenced by the chemical properties of the surfactants, and surfactants decreased the contact angle of SLNs at the oil-water interface. Gelation was observed in SLNs modified by sodium stearoyl lactylate and lecithin, whereas the addition of Tween 20 resulted in a homogeneous SLN solution. The adsorption of surfactants onto SLN surfaces caused the production of higher amounts of α crystals accompanied by delayed crystallization onset which contributed to the reduction of particle size, interfacial tension and oil wetting ability. The W/O emulsions with higher rigidity and physical stability can be obtained by varying surfactant types and by increasing SLN mass ratios to 60%, whereby more SLNs are adsorbed at the droplet surface as a Pickering stabilizer. This study provides useful insights for the development of diacylglycerol-based SLNs and Pickering W/O emulsions which have great potential for food, cosmetic and pharmaceutical applications.
    Matched MeSH terms: Emulsions/chemistry*
  5. Samiun WS, Ashari SE, Salim N, Ahmad S
    Int J Nanomedicine, 2020;15:1585-1594.
    PMID: 32210553 DOI: 10.2147/IJN.S198914
    BACKGROUND: Aripiprazole, which is a quinolinone derivative, has been widely used to treat schizophrenia, major depressive disorder, and bipolar disorder.

    PURPOSE: A Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) was used purposely to optimize process parameters conditions for formulating nanoemulsion containing aripiprazole using high emulsification methods.

    METHODS: This design is used to investigate the influences of four independent variables (overhead stirring time (A), shear rate (B), shear time (C), and the cycle of high-pressure homogenizer (D)) on the response variable namely, a droplet size (Y) of nanoemulsion containing aripiprazole.

    RESULTS: The optimum conditions suggested by the predicted model were: 120 min of overhead stirring time, 15 min of high shear homogenizer time, 4400 rpm of high shear homogenizer rate and 11 cycles of high-pressure homogenizer, giving a desirable droplet size of nanoemulsion containing aripiprazole of 64.52 nm for experimental value and 62.59 nm for predicted value. The analysis of variance (ANOVA) showed the quadratic polynomial fitted the experimental values with F-value (9.53), a low p-value (0.0003) and a non-significant lack of-fit. It proved that the models were adequate to predict the relevance response. The optimized formulation with a viscosity value of 3.72 mPa.s and pH value of 7.4 showed good osmolality value (297 mOsm/kg) and remained stable for three months in three different temperatures (4°C, 25°C, and 45°C).

    CONCLUSION: This proven that response surface methodology is an efficient tool to produce desirable droplet size of nanoemulsion containing aripiprazole for parenteral delivery application.

    Matched MeSH terms: Emulsions/chemistry*
  6. Corrie L, Singh H, Gulati M, Vishwas S, Chellappan DK, Gupta G, et al.
    Naunyn Schmiedebergs Arch Pharmacol, 2024 Sep;397(9):6721-6743.
    PMID: 38507103 DOI: 10.1007/s00210-024-03029-3
    The gut microbiome is involved in the pathogenesis of many diseases including polycystic ovarian syndrome (PCOS). Modulating the gut microbiome can lead to eubiosis and treatment of various metabolic conditions. However, there is no proper study assessing the delivery of microbial technology for the treatment of such conditions. The present study involves the development of guar gum-pectin-based solid self-nanoemulsifying drug delivery system (S-SNEDDS) containing curcumin (CCM) and fecal microbiota extract (FME) for the treatment of PCOS. The optimized S-SNEDDS containing FME and CCM was prepared by dissolving CCM (25 mg) in an isotropic mixture consisting of Labrafil M 1944 CS, Transcutol P, and Tween-80 and solidified using lactose monohydrate, aerosil-200, guar gum, and pectin (colon-targeted CCM solid self-nanoemulsifying drug delivery system [CCM-CT-S-SNEDDS]). Pharmacokinetic and pharmacodynamic evaluation was carried out on letrozole-induced female Wistar rats. The results of pharmacokinetic studies indicated about 13.11 and 23.48-fold increase in AUC of CCM-loaded colon-targeted S-SNEDDS without FME (CCM-CT-S-SNEDDS (WFME)) and CCM-loaded colon-targeted S-SNEDDS with FME [(CCM-CT-S-SNEDDS (FME)) as compared to unprocessed CCM. The pharmacodynamic study indicated excellent recovery/reversal in the rats treated with CCM-CT-S-SNEDDS low and high dose containing FME (group 13 and group 14) in a dose-dependent manner. The developed formulation showcasing its improved bioavailability, targeted action, and therapeutic activity in ameliorating PCOS can be utilized as an adjuvant therapy for developing a dosage form, scale-up, and technology transfer.
    Matched MeSH terms: Emulsions*
  7. Patil J, Pawde DM, Bhattacharya S, Srivastava S
    AAPS PharmSciTech, 2024 Apr 25;25(5):91.
    PMID: 38664316 DOI: 10.1208/s12249-024-02813-x
    Addressing poor solubility and permeability issues associated with synthetic drugs and naturally occurring active compounds is crucial for improving bioavailability. This review explores the potential of phospholipid complex formulation technology to overcome these challenges. Phospholipids, as endogenous molecules, offer a viable solution, with drugs complexed with phospholipids demonstrating a similar absorption mechanism. The non-toxic and biodegradable nature of the phospholipid complex positions it as an ideal candidate for drug delivery. This article provides a comprehensive exploration of the mechanisms underlying phospholipid complexes. Special emphasis is placed on the solvent evaporation method, with meticulous scrutiny of formulation aspects such as the phospholipid ratio to the drug and solvent. Characterization techniques are employed to understand structural and functional attributes. Highlighting the adaptability of the phospholipid complex, the review discusses the loading of various nanoformulations and emulsion systems. These strategies aim to enhance drug delivery and efficacy in various malignancies, including breast, liver, lung, cervical, and pancreatic cancers. The broader application of the drug phospholipid complex is showcased, emphasizing its adaptability in diverse oncological settings. The review not only explores the mechanisms and formulation aspects of phospholipid complexes but also provides an overview of key clinical studies and patents. These insights contribute to the intellectual and translational advancements in drug phospholipid complexes.
    Matched MeSH terms: Emulsions/chemistry
  8. Liu Y, Sun J, Wen Z, Wang J, Roopesh MS, Pan D, et al.
    Food Res Int, 2024 Dec;197(Pt 1):115267.
    PMID: 39593346 DOI: 10.1016/j.foodres.2024.115267
    Pea protein isolate (PPI) is a valued sustainable protein source, but its relatively poor functional properties limit its applications. This study reports on the effects of cold argon plasma (CP) treatment of a 15 % (w/w) PPI solution on the functionality, structure, and oxidative characteristics of PPI, as well as its application in 3D-printed plant-based meat. Results indicate that hydroxyl radicals and high-energy excited-state argon atoms are the primary active substances. A decrease in free sulfhydryl content and an increase in carbonyl content were observed in treated PPI, indicating oxidative modification. Compared to the control group, the gel strength of PPI was increased by 62.5 % and the storage modulus was significantly improved after 6 min treatment, forming a more ordered and highly cross-linked 3D gel network. Additionally, CP significantly improved the water-holding capacity, oil-holding capacity, emulsifying activity, and emulsion stability of PPI. The α-helix and random coil content in PPI decreased, while the β-sheet content increased, resulting in a more ordered secondary structure after CP treatment. Compared to untreated PPI, the consistency coefficient (K) increased from 36.00 to 47.68 Pa·sn. The treated PPI exhibited higher apparent viscosity and storage modulus and demonstrated better 3D printing performance and self-supporting ability. This study demonstrates that CP can significantly enhance the functional properties of PPI, providing great potential and prospects for improving the printability of 3D printing materials and developing plant protein foods with low-allergenicity.
    Matched MeSH terms: Emulsions/chemistry
  9. Tirgar M, Jinap S, Zaidul IS, Mirhosseini H
    J Food Sci Technol, 2015 Jul;52(7):4441-9.
    PMID: 26139910 DOI: 10.1007/s13197-014-1515-3
    This study was conducted to screen the most suitable coating material for the production of microencapsulated fish oil powder using ternary blends of maltodextrin (15, 25 % w/w), Arabic gum (2.5, 7.5 % w/w), and methylcellulose (0.5, 1.5 % w/w). The physical properties of fish oil emulsion and encapsulated powders were evaluated. Arabic gum (5 % w/w) showed the most significant (p 
    Matched MeSH terms: Emulsions
  10. Tan SS, Aminah A, Zhang XG, Abdul SB
    Meat Sci, 2006 Mar;72(3):387-97.
    PMID: 22061722 DOI: 10.1016/j.meatsci.2005.07.012
    This study was designed to explore the potential of refined, bleached and deodorized (RBD) palm oil (PO) and palm stearin (POs) utilization in chicken frankfurters. A 10 points augmented simplex-centroid design was used to study the effect of chicken fat (CF), PO and POs as well as the interaction of these fats on the emulsion, textural and sensory properties of chicken frankfurters. All frankfurters were formulated to contain approx 25% fat, 52% moisture and 10% protein. No significant difference was found in end chopping temperatures of all meat batters even though the temperature of PO and POs upon incorporation into meat batters was 50°C higher than CF. Strong emulsions were formed as no fluid losses were observed in all the meat batters tested after heating. Texture profiles of the frankfurters containing PO and/or CF were quite similar, but increment of POs raised hardness, chewiness, and shear hardness of the frankfurters. Acceptability of the frankfurters was evaluated using hedonic test. Panelists found no difference in hardness preference between frankfurters made from totally CF and PO, while frankfurters made from POs were rated as hard and brittle. CF was important in determining acceptability of the frankfurters, as reduction of CF in formulation resulted in lower scores in chicken flavor, juiciness, oiliness and overall acceptance of the frankfurters. Frankfurters with sensory acceptability comparable to a commercial one were found to comprise of more than 17% CF, and less than 67% PO and 17% POs of the fat blend.
    Matched MeSH terms: Emulsions
  11. Jakir Hossain Khan M, Azlan Hussain M, Mujtaba IM
    Polymers (Basel), 2016 Jun 14;8(6).
    PMID: 30979325 DOI: 10.3390/polym8060220
    In this study, a novel multiphasic model for the calculation of the polypropylene production in a complicated hydrodynamic and the physiochemical environments has been formulated, confirmed and validated. This is a first research attempt that describes the development of the dual-phasic phenomena, the impact of the optimal process conditions on the production rate of polypropylene and the fluidized bed dynamic details which could be concurrently obtained after solving the model coupled with the CFD (computational fluid dynamics) model, the basic mathematical model and the moment equations. Furthermore, we have established the quantitative relationship between the operational condition and the dynamic gas⁻solid behavior in actual reaction environments. Our results state that the proposed model could be applied for generalizing the production rate of the polymer from a chemical procedure to pilot-scale chemical reaction engineering. However, it was assumed that the solids present in the bubble phase and the reactant gas present in the emulsion phase improved the multiphasic model, thus taking into account that the polymerization took place mutually in the emulsion besides the bubble phase. It was observed that with respect to the experimental extent of the superficial gas velocity and the Ziegler-Natta feed rate, the ratio of the polymer produced as compared to the overall rate of production was approximately in the range of 9%⁻11%. This is a significant amount and it should not be ignored. We also carried out the simulation studies for comparing the data of the CFD-dependent dual-phasic model, the emulsion phase model, the dynamic bubble model and the experimental results. It was noted that the improved dual-phasic model and the CFD model were able to predict more constricted and safer windows at similar conditions as compared to the experimental results. Our work is unique, as the integrated developed model is able to offer clearer ideas related to the dynamic bed parameters for the separate phases and is also capable of computing the chemical reaction rate for every phase in the reaction. Our improved mutiphasic model revealed similar dynamic behaviour as the conventional model in the initial stages of the polymerization reaction; however, it diverged as time progressed.
    Matched MeSH terms: Emulsions
  12. Ng SP, Khor YP, Lim HK, Lai OM, Wang Y, Wang Y, et al.
    Foods, 2020 Jul 03;9(7).
    PMID: 32635372 DOI: 10.3390/foods9070877
    The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G' higher than G". During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.
    Matched MeSH terms: Emulsions
  13. Tham FK, Ng WM, Leong SS, Yeap SP, Low SC, Lee HL, et al.
    Langmuir, 2021 Jan 26.
    PMID: 33496594 DOI: 10.1021/acs.langmuir.0c03153
    Monodispersed iron oxide nanoparticles (IONPs) coated with polystyrenesulfonate (PSS) and cetrimonium bromide (CTAB) have been used to stabilize magnetic Pickering emulsions (MPEs). Magnetophoresis of MPEs under the influence of a low gradient magnetic field (∇B < 100 T/m) was investigated at the macroscopic and microscopic scale. At the macroscopic scale, for the case of pH 7, the MPE achieved a magnetophoretic velocity of 70.9 μm/s under the influence of ∇B at 93.8 T/m. The magnetic separation efficiency of the MPE at 90% was achieved within 30 min for pH 3, 7, and 10. At pH 10, the colloidal stability of the MPE was the lowest compared to that for pH 3 and 7. Thus, MPE at pH 10 required the shortest time for achieving the highest separation efficiency, as the MPE experienced cooperative magnetophoresis at alkaline pH. The creaming rate of the MPE at all conditions was still lower compared to magnetophoresis and was negligible in influencing its separation kinetics profiles. At the microscopic scale, the migration pathways of the MPEs (with diameters between 2.5 and 7.5 μm) undergoing magnetophoresis at ∇B ∼ 13.0 T/m were recorded by an optical microscope. From these experiments, and taking into consideration the MPE size distribution from the dynamic light scattering (DLS) measurement, we determined the averaged microscopic magnetophoretic velocity to be 7.8 ± 5.5 μm/s. By making noncooperative magnetophoresis assumptions (with negligible interactions between the MPEs along their migration pathways), the calculated velocity of individual MPEs was 9.8 μm/s. Such a value was within the percentage error of the experimental result of 7.8 ± 5.5 μm/s. This finding allows for an easy and quick estimation of the magnetophoretic velocity of MPEs at the microscale by using macroscopic separation kinetics data.
    Matched MeSH terms: Emulsions
  14. NG PEI QI, NOR HAYATI IBRAHIM, AZLIN SHAFRINA HASIM
    MyJurnal
    Biopolymer interaction in oil-in-water (o/w) emulsions has been demonstrated to positively modify the emulsion physicochemical properties which lead to desirable stability. The present work focused on the effect of pea protein isolate (PPI), pectin, carboxymethyl cellulose (CMC) and their interaction on physicochemical properties and oxidative stability of o/w emulsions using a mixture design approach. The emulsions were prepared with 40 % sunflower oil stabilized with 1 % of PPI, pectin and CMC, respectively, as well as their mixtures according to a simplex-centroid design (10 points). ThepH values for all emulsions were within acidic condition (3.22 to 4.66) and increased significantly (p
    Matched MeSH terms: Emulsions
  15. Mohamad NJ, Gray D, Wolf B
    Food Res Int, 2020 07;133:109193.
    PMID: 32466904 DOI: 10.1016/j.foodres.2020.109193
    In this study the possibility of replacing current surfactants in chocolate formulations with natural lipids extracted from spinach leaf (SPLIP) or spinach chloroplast (CH.SPLIP) was evaluated. SPLIP and CH.SPLIP were extracted with chloroform/methanol following enzyme deactivation with hot isopropanol. Results showed a higher extraction yield for SPLIP while glycolipids were more concentrated in CH.SPLIP. Sugar/oil suspensions with dispersed volume fractions of 0.28, 0.33 and 0.37 containing 0.1% to 0.7% (w/w) surfactant (SPLIP, CH.SPLIP, lecithin and PGPR as commercial references) based on oil phase were prepared and analyzed in shear rheology. Apparent viscosity at 40 s-1 was significantly lower for the natural surfactants compared to lecithin at 0.5-0.7% (w/w) addition. With regard to yield stress, taken as the shear stress at 5 s-1, both natural surfactants showed comparable performance to PGPR at 0.3% to 0.7% addition. As SPLIP and CH.SPLIP behaved similar (p > 0.05), SPLIP, due to higher extraction yield, would be the preferred choice for application in chocolate matrices.
    Matched MeSH terms: Emulsions
  16. Razali, A.N., Amin, A.M., Sarbon, N.M.
    MyJurnal
    This study investigated the antioxidant activity and functional properties of fractionated cobia skin gelatin hydrolysate (CSGH) at different molecular weights (10, 5 and 3 kDa). Antioxidant activities studied included reducing power, ferrous ion chelation, DPPH (1, 1- diphenyl-2- picrylhydrazyl) radical scavenging, and superoxide anion scavenging. Functional properties studied included emulsifying and foaming properties as well as fat and water binding capacity. Results showed significant differences (p
    Matched MeSH terms: Emulsions
  17. Fauziah, C.I., Zaibunnisa, A.H., Osman, H., Wan Aida, W.M.
    MyJurnal
    The aim of this study were to find out the physicochemical characteristics of cholesterol-reduced egg yolk powder and its application in the production of mayonnaises. Cholesterol-reduced egg yolk powder (CREYP) were prepared from removal of cholesterol by formation of cholesterol:β-cyclodextrin inclusion complex. The physicochemical characteristics of CREYP and NEYP were foaming capacity (FC): 1.96%, 4%; foaming stability (FS): 96.48%, 94.55%; emulsion capacity (EC): 59.82%, 58.43% and emulsion stability (ES): 43.94%, 41.48% respectively. Whereas the viscosity of CREY, NEY and commercial mayonnaises were 8000, 4768 and 6747 cP respectively. The lightness (L*), redness (a*), yellowness (b*), saturation (C*) and hue angle (h°) values for CREYP and NEYP results showed significantly different (p>0.05) for all chroma values with CREYP showed higher L* and h° values but lower in a*, b* and C* values showing that the yellow colour of NEYP lessened. Commercial mayonnaise appeared to be lighter and less yellowish than CREY mayonnaises with L* and b* values of
    commercial to CREY mayonnaises were L*: 78.34; 63.78% and b*: 8.29; 14.98% respectively. It can be concluded that CREYP can be used as replace to the NEYP and whole liquid egg yolk
    with enhance nutritional values. The results obtained from this study will be very useful for producing CREYP.
    Matched MeSH terms: Emulsions
  18. Ahmad Kamil Arshad, Juraidah Ahmad, Mohd Izzat Asyraf Mohamad Kamal
    MyJurnal
    This paper details a study conducted to evaluate the performance of cold in-place recycling (CIPR) using polymer modified asphalt emulsion (PMAE). The asphalt emulsion was modified using natural rubber latex (NRL). Four proportions of reclaimed asphalt pavement (RAP) which are 0%, 25%, 50% and 75% were mixed with natural aggregates and modified asphalt emulsion using natural rubber latex (NRL). The results showed that the optimum modified asphalt emulsion for each proportion of RAP decreased due to the increase in RAP content. Results obtained from Indirect Tensile Strength (ITS) and Uniaxial Compressive Strength (UCS) test for the mixes complied with the requirements of the Road Engineering Association of Malaysia (REAM) specifications. The unsoaked and soaked ITS values obtained were 0.2 MPa and 0.15 MPa respectively, and the minimum compressive strength of CIPR mix obtained was 0.7 MPa. Based on the evaluation of performance for the four RAP proportions, it was determined that 50% of RAP gave the best combination of the CIPR mixture.
    Matched MeSH terms: Emulsions
  19. Ng SP, Lai OM, Abas F, Lim HK, Tan CP
    Food Res Int, 2014 Oct;64:919-930.
    PMID: 30011735 DOI: 10.1016/j.foodres.2014.08.045
    The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10-30wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100wt.% VCO) model. There were significant (P<0.05) differences in the particle size distribution of the oil droplets, the textural properties, and the rheological properties of the various emulsion models. The rheological analysis included the determination of the flow curves, yield stress, thixotropy, apparent viscosity, and viscoelastic parameters. The concentrated oil-in-water (O/W) emulsion with 30wt.% POL-DAG substitution exhibited high thixotropy. The POL-DAG content had a substantial effect on the rheological properties of yield stress, storage modulus (G') and loss modulus (G″). The pseudoplastic behaviour of the emulsions was demonstrated. The size of the particles in the 30% POL-DAG-substituted emulsion was dramatically increased after one day and 30days of storage. All of the emulsion samples with POL-DAG substituted for VCO showed a relatively non-uniform bimodal droplet size distribution after one day of storage. In general, substitution of 10-20wt.% POL-DAG oil is appropriate for preparing O/W emulsions that had flow curves and textural properties similar to those of the control sample.
    Matched MeSH terms: Emulsions
  20. Li X, Liu YJ, Nian BB, Cao XY, Tan CP, Liu YF, et al.
    Food Chem, 2022 Mar 30;373(Pt B):131285.
    PMID: 34740049 DOI: 10.1016/j.foodchem.2021.131285
    The digestion behavior of epoxy triglyceride, the main cytotoxic product of deep-frying oil, remains unknown, which may affect its biosafety. In this study, epoxy triglyceride (EGT) and triglyceride (GT) were used to reveal the effect of epoxy group on digestion. Digestibility rate analysis showed that the free fatty acids release rate of EGT was slower. To clarify this phenomenon, binding ability with salt ions in digestive juice and particle size were also been studied. Cluster size analysis indicated that epoxy group increased triglyceride particle size, resulting in smaller contact area between EGT and lipase. Interface behaviors displayed EGT decreased binding ability with salt ions in digestive juice. Spectroscopic analysis showed EGT caused the red shift of lipase peak, indicating that epoxy group changed lipase structure. Molecular dynamics simulation suggested EGT leads to loosen lipase structure. In conclusion, this study highlights that epoxy group could weaken the triglyceride digestion.
    Matched MeSH terms: Emulsions
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