The aim of this work is to develop an effective new MGA delivery system by means of nanotechnology for the treatment of leishmaniosis which could be administered by parenteral or oral route in a future. Moreover, for ensuring the effectiveness of the formulations developed, their in vitro activities will be assessed against L. infantum. The intention is to prepare a target drug delivery system by means of different technological strategies like micro-nanoparticles by spray drying. These formulations should target the antileishmanial drug to the macrophages which are the host cells of Leishmania parasites. If this purpose was achieved the drug bioavaibility would be increased, therefore lower doses could be administered, reducing the side effects and improving the efficiency of the treatment. The main objective can be summarized as to develop and characterize a new MGA formulation using nanotechnologies. It implies: 1. To study in vitro the effectiveness and cytotoxicity of formulations against Leishmania. 2. To develop preliminary in vitro uptake studies in macrophages using quantum dots assisted imaging.3. To study MGA release profile from the new delivery device developed.The present development of a new dosage form of MGA starts with the elaboration of emulsions, self-emulsifying drug delivery systems and nanosuspensions. However, the main part is centralized by the microencapsulation of MGA by spray drying using the preliminary studies as reference and the polymer chitosan as the main excipient. Spray drying technique has been used to elaborate two kinds of nano/microspheres, on one side those which come from emulsions and on the other side those which come from solutions. Both cases have been morphologically characterized and their effectiveness has been studied in vitro against Leishmania parasites. Moreover, the ability to be phagocyted by macrophages cells has been investigated using quantum dots assisted imaging in the Department of Pharmaceutical Sciences of the University of Connecticut during a stage.A new meglumine antimoniate delivery device for the treatment of leishmaniosis has been properly developed using spray drying technique achieving efficiencies of encapsulation higher than 90 % and process yields of 60 %. All the antimony IC50 values from encapsulated meglumine antimoniate in the chitosan microspheres tested against promastigotes and amastigotes are considerably lower compared to the mean value of IC50 in Glucantime® solution and give an Safety Index ratio higher than 1. Moreover, it is reported for the first time a novel in vitro activity of chitosan against L.infantum with a low cytotoxicity in macrophages assays (PATENEP P200700968). The uptake studies confirm the better suitability of chitosan as polymer to target drugs to macrophages compared to the commonly used PLGA.It has been shown that high percentages of chitosan in solutions to be spray-dried reduce the yield of the process, produce larger wrinkled microspheres but increase the efficiency of encapsulation. Chitosan microspheres exhibit a biphasic prolonged release for 24 h, characterized by an initial burst effect followed by slow release. High polymer ratios reduce the drug release in all the study. Moreover, high percentages of glutaraldehid in chitosan microspheres tend to increase significantly the presence of Non-Fickian drug release mechanism. These microspheres show the slowest release for the first 3 h but the highest percentage of drug released at 24 h. Moreover, they are among the more active microspheres against L.infantum. The minimum antimony IC50 value of chitosan microspheres is obtained using high percentages of glutaraldehid, low percentages of chitosan and low inlet temperatures. This new delivery system could offer a new pharmacological tool for treatment of leishmaniosis that reduces the doses required, lowering toxic side effects due to meglumine antimoniate.

Disputats. Rheinische Friedrich-Wilhelms-Universität, 2002. / Haves kun i elektronisk udg.

Carbon dioxide (CO₂) flooding is the second most common tertiary recovery technique implemented in the United States. Yet, there is huge potential to advance the process by improving the volumetric sweep efficiency of injected CO₂. Delivering CO₂ into the reservoir as a foam is one way to do this. Surfactants have traditionally been used to generate CO₂ foams for mobility control; however, the use of nanoparticles as a foam stabilizing agent provides several advantages. Surfactant-stabilized foams require constant regeneration to be effective, and the surfactant is adsorbed onto reservoir rocks and is prone to chemical degradation at harsh reservoir conditions. Nanoparticle-stabilized foams have been found to be tolerant of high temperature and high salinity environments. Their nano size also allows them to be transported through reservoir rocks without blocking pore throats. Stable CO₂-in-water foams were generated using 5 nm silica nanoparticles with a short chain polyethylene glycol surface coating. These foams were generated by the co-injection of CO₂ and a nanoparticle dispersion through both rock matrix and fractures. A threshold shear rate was found to exist for foam generation in both fractured and non-fractured Boise sandstone cores. The ability of nanoparticles to generate foams only above a threshold shear rate is advantageous; in field applications, high shear rates are associated with high permeability zones, where the presence of foam is desired. Reducing CO₂ mobility in these high permeability zones diverts CO₂ into lower permeability regions containing not yet swept oil. Nanoparticles were also found to be able to stabilize CO₂ foams by co-injection through rough-walled fractures in cement cores, demonstrating their ability to stabilize foams without matrix flow. Experiments were conducted on the ability of fly ash, a waste product from burning coal in power plants, to stabilize oil-in-water emulsions and CO₂ foams. The use of fly ash particles as a foam stabilizing agent would significantly reduce material costs for potential tertiary oil recovery and CO₂ sequestration applications. Nano-milled fly ash particles without surface treatment were able to generate stable oil-in-water emulsions when high frequency, high energy vibrations were applied to a mixture of fly ash dispersion and dodecane. Oil-in-water emulsions were also generated by co-injecting fly ash and dodecane, a low pressure analog to CO₂, through a beadpack. Emulsions generated by co-injection, however, were unstable and coalesced within an hour. A threshold shear rate was required for the emulsion generation. Fly ash particles were found to be able to stabilize CO₂ foam in a high pressure batch mixing cell, but not by co-injection through a beadpack. Dispersions of fly ash particles were found to be stable only at low salinities (<1 wt% NaCl). / text

The flow assurance industry is progressively moving away from avoidance of hydrate formation towards risk management. Risk management allows hydrates to form but prevents hydrates from agglomerating and forming a plug, or delays hydrate formation within the timescale of the residence time of the water in the hydrate-prone section of the flow line. A key factor in risk management for an oil-dominated system is the stability of the emulsified water with gas hydrate formation. It is shown using Differential Scanning Calorimetry (DSC) that gas hydrate formation and dissociation has a destabilizing effect on W/O emulsions, and can even lead to a free water phase through agglomeration and coalescence of dissociated hydrate particles. Gas hydrate formation/dissociation has been shown to cause rapid hydrate agglomeration and emulsion destabilization. High asphaltene content crude oils are shown to resist hydrate destabilization of the emulsion.

Tyrimo tikslas – sumodeliuoti a/v emulsinę sistemą su linų sėmenų aliejumi ir biofarmaciniu tyrimu in vitro nustatyti sistemos sudėties ir vaisto formos įtaką modelinės hidrofilinės medžiagos išsiskyrimui iš a/v emulsinės sistemos. Tyrimo uždaviniai: nustatyti linų sėmenų aliejui reikalingą HLB skaičių ir sumodeliuoti a/v emulsinę sistemą; sumodeliuoti a/v emulsinę sistemą, kai aliejinė fazė – linų sėmenų aliejus ir ištirti fizikocheminius rodiklius; nustatyti modeliuojamos emulsinės sistemos stabilumą po 1 mėnesio pagal įvertintus fizikocheminius rodiklius; įterpti modelinę medžiagą – askorbo rūgštį į sumodeliuotą emulsinę sistemą ir ištirti askorbo rūgšties išsiskyrimą iš emulsinės sistemos tyrimu in vitro per pusiau pralaidžią membraną. Atlikus tyrimus nustatyta, kad linų sėmenų aliejui reikalingas HLB skaičius a/v emulsijai yra 7,51. Tirtos emulsinės sistemos, kurių aliejinė fazė: 20%, 30%, 50% ir 60% linų sėmenų aliejus, vandeninė terpė: išgrynintas vanduo, 0,5% ir 1% chitozano tirpalas ir 20% nuo aliejinės fazės emulsiklių spano 80 ir tvino 80 mišinys. Nustatyta, kad linų sėmenų aliejus ir chitozano tirpalas didina emulsijų klampumą, o chitozano tirpalas didina emulsijų rūgštingumą taip stabilizuodamas emulsijas ir suteikdamas dermatologiniams preparatams pageidaujamą rūgštinę pH reikšmę bei užlaikantis emulsijų išsisluoksniavimą. Sumodeliuota ir atrinkta a/v emulsinė sistema, kurios aliejinė fazė 50 proc. linų sėmenų aliejus, o vandeninė terpė 1 proc. chitozano... [toliau žr. visą tekstą] / Purpose of the research – design oil-in-water emulsion system with linseed oil and in vitro biopharmaceutical research determine system composition and drug form influence on hydrophilic agent release from o/w emulsion system. Task of the research: determine linseed oil required HLB value and design o/w emulsion system; design o/w emulsion system, when oil phase – linseed oil and study physico – chemical properties; establish emulsion system stability after 1 month by physico – chemical properties; incorporate ascorbic acid in emulsion system and investigate ascorbic acid release from emulsion system research in vitro through semi – permeable membrane. Studies showed that the required HLB of linseed oil for o/w emulsion is 7,51. Investigated emulsion systems, which oil phase was 20%, 30%, 50% and 60% linseed oil, aqueous phase – purified water, 0,5% and 1% chitosan solution also emulsifiers span 80 and tween 80 concentration was 20% by weight of the oil phase. It is established that linseed oil and chitosan solution also increase emulsions viscosity and delay emulsions creaming. Also chitosan solution increase emulsions acidity, stabilizes them and provide desired acid pH for dermatological preparations. Desighed and selected o/w emulsion system, which oil phase is 50% linseed oil, aqueous phase 1% chitosan solution according to microstucture, viscosity and pH value. This emulsion stayed stable during 1 month storage. Studies also showed that hydrophilic agent – ascorbic... [to full text]

The design and selection of surface treatment binders in service is currently based on specifications that only account for the penetration and ductility of emulsion residues or the penetration and viscosity of hot-applied asphalt cements. These specifications consider neither the entire range of temperatures that the binders may be subjected to during production and in service, nor long-term aging behavior. A surface performance-graded (SPG) specification for the selection of surface treatment binders was developed as part of previous Texas Department of Transportation (TxDOT) and National Cooperative Highway Research Program (NCHRP) projects. The work performed under the TxDOT Project 0-6616 was the basis for this thesis. In this project, the SPG specification, which is performance-based and takes into account the physical properties of the binder at the temperature ranges in which the material will be used, was further validated. This was accomplished by standardizing the emulsion residue recovery method through the evaluation of two warm oven methods, exploring the exclusive use of the dynamic shear rheometer (DSR) for determining performance-based properties, and further field validating the thresholds for these properties. The laboratory and field results were used to revise the SPG specification for surface treatment binders in service. Binder samples collected from chip seal projects constructed on selected highway sections in Texas in summer 2011 were tested and graded according to the existing SPG specification developed in previous research projects. Two warm oven emulsion residue recovery methods were used and compared. New DSR tests, including the multiple stress creep recovery (MSCR) test and the frequency sweep test were evaluated for developing additional criteria in the SPG specification. The SPG grades of the surface binder samples evaluated from laboratory tests were compared with the actual field performance of the highway sections one year after construction. The SPG specification was found to be functional in terms of enabling the selection of binders to ensure adequate surface treatment performance. Moreover, the results obtained from the MSCR and DSR frequency sweep tests were compared with field performance to develop additional criteria in the specification. Further validation is recommended to investigate the effects of construction and quality control processes, as this study is limited to producing a revised SPG specification for properties that address stiffness and aggregate retention in service.

Emulsions form a major part of processed food formulations, either being the end products in themselves or as parts of a more complex food system. For the past few decades, colloid scientists have focussed mainly on the effects of processing conditions (e.g. heat, high pressure, and shear) on the physicochemical properties of emulsions (e.g. viscosity, droplet size distribution and phase stability). However, the information about the behaviour of food structures post consumption is very limited. Fundamental knowledge of how the food structures behave in the mouth is critical, as these oral interactions of food components influence the common sensorial perceptions (e.g. creaminess, smoothness) and the release of fat-soluble flavours. Initial studies also suggest that the breakdown of emulsions in the gastrointestinal tract and the generated interfacial structures impact lipid digestion, which can consequently influence post-prandial metabolic responses. This area of research needs to be intensively investigated before the knowledge can be applied to rational design of healthier food structures that could modulate the rate of lipid metabolism, bioavailability of nutrients, and also help in providing targeted delivery of flavour molecules and/or bioactive components. Hence, the objective of this research was to gain understanding of how emulsions behave during their passage through the gastrointestinal tract. In vitro digestion models that mimic the physicochemical processes and biological conditions in the mouth and gastrointestinal tract were successfully employed. Behaviour of model protein-stabilized emulsions (both positively charged (lactoferrin) as well as negatively charged [β-lactoglobulin (β-lg)] oil-in-water emulsions) at each step of simulated physiological processing (using model oral, gastric and duodenal fluids individually) were investigated. In simulated mouth conditions, oil-in-water emulsions stabilized by lactoferrin or β-lg at the interfacial layers were mixed with artificial saliva at neutral pH that contained a range of mucin concentrations and salts. The β-lg emulsions did not interact with the artificial saliva due to the dominant repulsion between mutually opposite charges of anionic mucin and anionic β-lg interfacial layer at neutral pH. However, β-lg emulsions underwent some depletion flocculation on addition of higher concentrations of mucin due to the presence of unadsorbed mucin molecules in the continuous phase. In contrast, positively charged lactoferrin emulsions showed considerable salt-induced aggregation in the presence of salts (from the saliva) alone. Furthermore, lactoferrin emulsions underwent bridging flocculation because of electrostatic binding of anionic mucin to the positively charged lactoferrin-stabilized emulsion droplets. In acidic pH conditions (pH 1.2) of the simulated gastric fluid (SGF), both protein-stabilized emulsions were positively charged. Addition of pepsin resulted in extensive droplet flocculation in both emulsions with a greater extent of droplet instability in lactoferrin emulsions. Coalescence of the droplets was observed as a result of peptic hydrolysis of the interfacial protein layers. Conditions such as ionic strength, pH and exposure to mucin were shown to significantly influence the rate of hydrolysis of β-lg-stabilized emulsion by pepsin. Addition of simulated intestinal fluid (SIF) containing physiological concentrations of bile salts to the emulsions showed competitive interfacial displacement of β-lg by bile salts. In the case of lactoferrin-stabilized emulsion droplets, there was considerable aggregation in the presence of intestinal electrolytes alone (without added bile salts) at pH 7.5. Binding of anionic bile salts to cationic interfacial lactoferrin layer resulted in re-stabilization of salt-aggregated lactoferrin emulsions. On mixing with physiological concentrations of pancreatin (mixture of pancreatic lipase, amylase and protease), significant degree of coalescence and fatty acid release occurred for both the emulsions. This was attributed to the interfacial proteolysis by trypsin (proteolytic fractions of pancreatin) resulting in interfacial film rupturing. Exchange of initial interfacial materials by bile salts and trypsin-induced film breakage enhanced the potential for lipolytic fractions of pancreatin to act on the hydrophobic lipid core. The lipid digestion products (free fatty acids and mono and/or diglycerides) generated at the droplet surface further removed the residual intact protein layers from the interface by competitive displacement mechanisms. The sequential treatment of the cationic and anionic emulsions with artificial saliva, SGF and SIF, respectively, was determined to understand the impact of initial protein type during complete physiological processing from mouth to intestine. Broadly, both the protein-stabilized emulsions underwent charge reversals, extensive droplet flocculation, and significant coalescence as they passed through various stages of the in vitro digestion conditions. Except in the simulated mouth environment, the initial charge of the emulsifiers had relatively limited influence on droplet behaviour during the simulated digestion. The results contribute to the knowledge of how structure and charge of the emulsified lipid droplets impact digestion at various stages of physiology. This information might have important consequences for developing suitable microstructures that allow controlled breakdown of droplets in the mouth and predictable release of lipids in the gastrointestinal tract.

Emulsions form a major part of processed food formulations, either being the end products in themselves or as parts of a more complex food system. For the past few decades, colloid scientists have focussed mainly on the effects of processing conditions (e.g. heat, high pressure, and shear) on the physicochemical properties of emulsions (e.g. viscosity, droplet size distribution and phase stability). However, the information about the behaviour of food structures post consumption is very limited. Fundamental knowledge of how the food structures behave in the mouth is critical, as these oral interactions of food components influence the common sensorial perceptions (e.g. creaminess, smoothness) and the release of fat-soluble flavours. Initial studies also suggest that the breakdown of emulsions in the gastrointestinal tract and the generated interfacial structures impact lipid digestion, which can consequently influence post-prandial metabolic responses. This area of research needs to be intensively investigated before the knowledge can be applied to rational design of healthier food structures that could modulate the rate of lipid metabolism, bioavailability of nutrients, and also help in providing targeted delivery of flavour molecules and/or bioactive components. Hence, the objective of this research was to gain understanding of how emulsions behave during their passage through the gastrointestinal tract. In vitro digestion models that mimic the physicochemical processes and biological conditions in the mouth and gastrointestinal tract were successfully employed. Behaviour of model protein-stabilized emulsions (both positively charged (lactoferrin) as well as negatively charged [β-lactoglobulin (β-lg)] oil-in-water emulsions) at each step of simulated physiological processing (using model oral, gastric and duodenal fluids individually) were investigated. In simulated mouth conditions, oil-in-water emulsions stabilized by lactoferrin or β-lg at the interfacial layers were mixed with artificial saliva at neutral pH that contained a range of mucin concentrations and salts. The β-lg emulsions did not interact with the artificial saliva due to the dominant repulsion between mutually opposite charges of anionic mucin and anionic β-lg interfacial layer at neutral pH. However, β-lg emulsions underwent some depletion flocculation on addition of higher concentrations of mucin due to the presence of unadsorbed mucin molecules in the continuous phase. In contrast, positively charged lactoferrin emulsions showed considerable salt-induced aggregation in the presence of salts (from the saliva) alone. Furthermore, lactoferrin emulsions underwent bridging flocculation because of electrostatic binding of anionic mucin to the positively charged lactoferrin-stabilized emulsion droplets. In acidic pH conditions (pH 1.2) of the simulated gastric fluid (SGF), both protein-stabilized emulsions were positively charged. Addition of pepsin resulted in extensive droplet flocculation in both emulsions with a greater extent of droplet instability in lactoferrin emulsions. Coalescence of the droplets was observed as a result of peptic hydrolysis of the interfacial protein layers. Conditions such as ionic strength, pH and exposure to mucin were shown to significantly influence the rate of hydrolysis of β-lg-stabilized emulsion by pepsin. Addition of simulated intestinal fluid (SIF) containing physiological concentrations of bile salts to the emulsions showed competitive interfacial displacement of β-lg by bile salts. In the case of lactoferrin-stabilized emulsion droplets, there was considerable aggregation in the presence of intestinal electrolytes alone (without added bile salts) at pH 7.5. Binding of anionic bile salts to cationic interfacial lactoferrin layer resulted in re-stabilization of salt-aggregated lactoferrin emulsions. On mixing with physiological concentrations of pancreatin (mixture of pancreatic lipase, amylase and protease), significant degree of coalescence and fatty acid release occurred for both the emulsions. This was attributed to the interfacial proteolysis by trypsin (proteolytic fractions of pancreatin) resulting in interfacial film rupturing. Exchange of initial interfacial materials by bile salts and trypsin-induced film breakage enhanced the potential for lipolytic fractions of pancreatin to act on the hydrophobic lipid core. The lipid digestion products (free fatty acids and mono and/or diglycerides) generated at the droplet surface further removed the residual intact protein layers from the interface by competitive displacement mechanisms. The sequential treatment of the cationic and anionic emulsions with artificial saliva, SGF and SIF, respectively, was determined to understand the impact of initial protein type during complete physiological processing from mouth to intestine. Broadly, both the protein-stabilized emulsions underwent charge reversals, extensive droplet flocculation, and significant coalescence as they passed through various stages of the in vitro digestion conditions. Except in the simulated mouth environment, the initial charge of the emulsifiers had relatively limited influence on droplet behaviour during the simulated digestion. The results contribute to the knowledge of how structure and charge of the emulsified lipid droplets impact digestion at various stages of physiology. This information might have important consequences for developing suitable microstructures that allow controlled breakdown of droplets in the mouth and predictable release of lipids in the gastrointestinal tract.

Emulsions form a major part of processed food formulations, either being the end products in themselves or as parts of a more complex food system. For the past few decades, colloid scientists have focussed mainly on the effects of processing conditions (e.g. heat, high pressure, and shear) on the physicochemical properties of emulsions (e.g. viscosity, droplet size distribution and phase stability). However, the information about the behaviour of food structures post consumption is very limited. Fundamental knowledge of how the food structures behave in the mouth is critical, as these oral interactions of food components influence the common sensorial perceptions (e.g. creaminess, smoothness) and the release of fat-soluble flavours. Initial studies also suggest that the breakdown of emulsions in the gastrointestinal tract and the generated interfacial structures impact lipid digestion, which can consequently influence post-prandial metabolic responses. This area of research needs to be intensively investigated before the knowledge can be applied to rational design of healthier food structures that could modulate the rate of lipid metabolism, bioavailability of nutrients, and also help in providing targeted delivery of flavour molecules and/or bioactive components. Hence, the objective of this research was to gain understanding of how emulsions behave during their passage through the gastrointestinal tract. In vitro digestion models that mimic the physicochemical processes and biological conditions in the mouth and gastrointestinal tract were successfully employed. Behaviour of model protein-stabilized emulsions (both positively charged (lactoferrin) as well as negatively charged [β-lactoglobulin (β-lg)] oil-in-water emulsions) at each step of simulated physiological processing (using model oral, gastric and duodenal fluids individually) were investigated. In simulated mouth conditions, oil-in-water emulsions stabilized by lactoferrin or β-lg at the interfacial layers were mixed with artificial saliva at neutral pH that contained a range of mucin concentrations and salts. The β-lg emulsions did not interact with the artificial saliva due to the dominant repulsion between mutually opposite charges of anionic mucin and anionic β-lg interfacial layer at neutral pH. However, β-lg emulsions underwent some depletion flocculation on addition of higher concentrations of mucin due to the presence of unadsorbed mucin molecules in the continuous phase. In contrast, positively charged lactoferrin emulsions showed considerable salt-induced aggregation in the presence of salts (from the saliva) alone. Furthermore, lactoferrin emulsions underwent bridging flocculation because of electrostatic binding of anionic mucin to the positively charged lactoferrin-stabilized emulsion droplets. In acidic pH conditions (pH 1.2) of the simulated gastric fluid (SGF), both protein-stabilized emulsions were positively charged. Addition of pepsin resulted in extensive droplet flocculation in both emulsions with a greater extent of droplet instability in lactoferrin emulsions. Coalescence of the droplets was observed as a result of peptic hydrolysis of the interfacial protein layers. Conditions such as ionic strength, pH and exposure to mucin were shown to significantly influence the rate of hydrolysis of β-lg-stabilized emulsion by pepsin. Addition of simulated intestinal fluid (SIF) containing physiological concentrations of bile salts to the emulsions showed competitive interfacial displacement of β-lg by bile salts. In the case of lactoferrin-stabilized emulsion droplets, there was considerable aggregation in the presence of intestinal electrolytes alone (without added bile salts) at pH 7.5. Binding of anionic bile salts to cationic interfacial lactoferrin layer resulted in re-stabilization of salt-aggregated lactoferrin emulsions. On mixing with physiological concentrations of pancreatin (mixture of pancreatic lipase, amylase and protease), significant degree of coalescence and fatty acid release occurred for both the emulsions. This was attributed to the interfacial proteolysis by trypsin (proteolytic fractions of pancreatin) resulting in interfacial film rupturing. Exchange of initial interfacial materials by bile salts and trypsin-induced film breakage enhanced the potential for lipolytic fractions of pancreatin to act on the hydrophobic lipid core. The lipid digestion products (free fatty acids and mono and/or diglycerides) generated at the droplet surface further removed the residual intact protein layers from the interface by competitive displacement mechanisms. The sequential treatment of the cationic and anionic emulsions with artificial saliva, SGF and SIF, respectively, was determined to understand the impact of initial protein type during complete physiological processing from mouth to intestine. Broadly, both the protein-stabilized emulsions underwent charge reversals, extensive droplet flocculation, and significant coalescence as they passed through various stages of the in vitro digestion conditions. Except in the simulated mouth environment, the initial charge of the emulsifiers had relatively limited influence on droplet behaviour during the simulated digestion. The results contribute to the knowledge of how structure and charge of the emulsified lipid droplets impact digestion at various stages of physiology. This information might have important consequences for developing suitable microstructures that allow controlled breakdown of droplets in the mouth and predictable release of lipids in the gastrointestinal tract.

Emulsions form a major part of processed food formulations, either being the end products in themselves or as parts of a more complex food system. For the past few decades, colloid scientists have focussed mainly on the effects of processing conditions (e.g. heat, high pressure, and shear) on the physicochemical properties of emulsions (e.g. viscosity, droplet size distribution and phase stability). However, the information about the behaviour of food structures post consumption is very limited. Fundamental knowledge of how the food structures behave in the mouth is critical, as these oral interactions of food components influence the common sensorial perceptions (e.g. creaminess, smoothness) and the release of fat-soluble flavours. Initial studies also suggest that the breakdown of emulsions in the gastrointestinal tract and the generated interfacial structures impact lipid digestion, which can consequently influence post-prandial metabolic responses. This area of research needs to be intensively investigated before the knowledge can be applied to rational design of healthier food structures that could modulate the rate of lipid metabolism, bioavailability of nutrients, and also help in providing targeted delivery of flavour molecules and/or bioactive components. Hence, the objective of this research was to gain understanding of how emulsions behave during their passage through the gastrointestinal tract. In vitro digestion models that mimic the physicochemical processes and biological conditions in the mouth and gastrointestinal tract were successfully employed. Behaviour of model protein-stabilized emulsions (both positively charged (lactoferrin) as well as negatively charged [β-lactoglobulin (β-lg)] oil-in-water emulsions) at each step of simulated physiological processing (using model oral, gastric and duodenal fluids individually) were investigated. In simulated mouth conditions, oil-in-water emulsions stabilized by lactoferrin or β-lg at the interfacial layers were mixed with artificial saliva at neutral pH that contained a range of mucin concentrations and salts. The β-lg emulsions did not interact with the artificial saliva due to the dominant repulsion between mutually opposite charges of anionic mucin and anionic β-lg interfacial layer at neutral pH. However, β-lg emulsions underwent some depletion flocculation on addition of higher concentrations of mucin due to the presence of unadsorbed mucin molecules in the continuous phase. In contrast, positively charged lactoferrin emulsions showed considerable salt-induced aggregation in the presence of salts (from the saliva) alone. Furthermore, lactoferrin emulsions underwent bridging flocculation because of electrostatic binding of anionic mucin to the positively charged lactoferrin-stabilized emulsion droplets. In acidic pH conditions (pH 1.2) of the simulated gastric fluid (SGF), both protein-stabilized emulsions were positively charged. Addition of pepsin resulted in extensive droplet flocculation in both emulsions with a greater extent of droplet instability in lactoferrin emulsions. Coalescence of the droplets was observed as a result of peptic hydrolysis of the interfacial protein layers. Conditions such as ionic strength, pH and exposure to mucin were shown to significantly influence the rate of hydrolysis of β-lg-stabilized emulsion by pepsin. Addition of simulated intestinal fluid (SIF) containing physiological concentrations of bile salts to the emulsions showed competitive interfacial displacement of β-lg by bile salts. In the case of lactoferrin-stabilized emulsion droplets, there was considerable aggregation in the presence of intestinal electrolytes alone (without added bile salts) at pH 7.5. Binding of anionic bile salts to cationic interfacial lactoferrin layer resulted in re-stabilization of salt-aggregated lactoferrin emulsions. On mixing with physiological concentrations of pancreatin (mixture of pancreatic lipase, amylase and protease), significant degree of coalescence and fatty acid release occurred for both the emulsions. This was attributed to the interfacial proteolysis by trypsin (proteolytic fractions of pancreatin) resulting in interfacial film rupturing. Exchange of initial interfacial materials by bile salts and trypsin-induced film breakage enhanced the potential for lipolytic fractions of pancreatin to act on the hydrophobic lipid core. The lipid digestion products (free fatty acids and mono and/or diglycerides) generated at the droplet surface further removed the residual intact protein layers from the interface by competitive displacement mechanisms. The sequential treatment of the cationic and anionic emulsions with artificial saliva, SGF and SIF, respectively, was determined to understand the impact of initial protein type during complete physiological processing from mouth to intestine. Broadly, both the protein-stabilized emulsions underwent charge reversals, extensive droplet flocculation, and significant coalescence as they passed through various stages of the in vitro digestion conditions. Except in the simulated mouth environment, the initial charge of the emulsifiers had relatively limited influence on droplet behaviour during the simulated digestion. The results contribute to the knowledge of how structure and charge of the emulsified lipid droplets impact digestion at various stages of physiology. This information might have important consequences for developing suitable microstructures that allow controlled breakdown of droplets in the mouth and predictable release of lipids in the gastrointestinal tract.