Dwindling conventional oil resources has caused exploration efforts to focus elsewhere. Bitumen from oil sands has emerged as one of the primary unconventional oil resources in use today. Quadrise Canada Corporation has harnessed this unconventional oil by developing their bitumen-in-water emulsion known as MSAR (Multi-Phase Superfine Atomized Residue). Fuel-in-water emulsions are linked to a combustion phenomenon known as micro-explosion, which are associated with an increase in combustion efficiency and decrease in harmful emissions. A study has been conducted of the MSAR fuel to help advance the optimization and modeling of its use in spray combustors so as to best harness the potential. Quantitative and qualitative data has been obtained during combustion experiments of the fuel that will attribute to this end. Additionally, a simplified statistical model is presented based on the governing equations to describe the atomization that occur as a result of micro-explosions of the MSAR fuel as well as a simple model to represent internal force needed for a micro-explosion to occur. The results of this study continue to reinforce the understanding that micro-explosions cannot be attributed to one overriding physical principal, but rather are th result from variations in turbulent, dynamic, and thermal forces.

This project deals with the mixed micellar and interfacial properties of mixtures of three surfactants [sodium dodecyl sulphate (SDS), cetyltrimethylammonium bromide (CTAB), and tetraethylene glycol monododecyl ether (C12E4)] with ABA symmetrical triblock copolymer (Pluronic F127), which has many industrial applications. Evidence of F127 micellisation and interaction with surfactants in the aqueous phase is inferred through interfacial tension measurements. The solution containing diluted monomeric F127 showed complex formation with surfactants before the latter self-aggregate as pure micelles. The simultaneous presence of ionic surfactants and micellar F127 in solutions displayed a decrease of interfacial activity and led to the conclusion of F127 micelles disruption. C12E4 was found to interact differently with micellar F127 in forming mixed micelles, and no loss of interfacial activity was recorded. This “association-dissociation” behaviour of F127 and surfactants was leveraged to understand the stability of mineral oil in water emulsions formulated with them in the presence of sodium phosphate (Na3PO4). The mechanisms of emulsions breakdown were found to rely on aggregation behaviour and complex structure of F127 and surfactants mixtures in solution. Laser diffraction showed that unlike SDS and CTAB, mixed-emulsifier systems containing C12E4 are stable to both flocculation, Ostwald ripening and coalescence. Due to electrostatic repulsion between its head group and F127 hydrophilic block, and also because of the combined effect of Ostwald ripening and coalescence, CTAB emulsifier containing systems displayed quicker instability than SDS. SDS containing systems showed a progressive shifting of droplets size distributions to bimodality as SDS concentration was increased and heat exposure pursued, revealing the activity of two distinct population of droplets in the emulsions. More insight on the mechanisms underlying the stability of the three mixed emulsifier systems was gained in performing optical microscopy and rheology measurements; the results were found to be consistent with particle size distribution. / Dissertation (MSc (Applied Science: Chemical Technology))--University of Pretoria, 2020. / Chemical Engineering / MSc (Applied Science: Chemical Technology) / Unrestricted

In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste perception is now commonly studied. It has been found that lipids may affect taste perception through lipid composition (i.e., cis-polyunsaturated fatty acids). This study assessed the effect of lipid composition on the recognition thresholds of the basic tastes (i.e., sour, umami, bitter, salty, sweet) in emulsion model systems as well as taste intensities perceived at low suprathreshold concentrations. Taste thresholds and intensities in corresponding aqueous systems were determined for comparison. To evaluate the effect of lipid chemical composition on tastant detection, 20% oil emulsions were formulated with either anhydrous milk fat, soybean oil, or a blend comprised of a 1:1 ratio (by weight) of milk fat and soybean oil. Prior to taste testing, emulsions were deemed to have the necessary physicochemical characteristics (i.e., stability, pH, droplet size, viscosity) for use in taste experiments. Thresholds were determined according to the ASTM forced-choice ascending concentration series method using 11 trained panelists. Taste intensities were rated on a numerical scale of zero to 15 by 10 trained panelists. As expected, aqueous thresholds were generally lower than those of respective emulsions; however, these differences were not always found to be significant. Though lipid composition affected emulsion thresholds slightly for all tastes except bitter, a significant relationship between thresholds and fat composition was not established. Taste intensity appears to increase proportionally to increases in tastant concentration at suprathreshold concentrations near recognition threshold. Some results from taste intensity experiments indicate that fatty acid composition may be influencing results, but the implications are unclear based upon these experiments. These results suggest that the role of lipids in taste perception is more complex than simply correlating with an increase in polyunsaturated fatty acids in general.

Tesis por compendio / New tendencies in the development of innovative food packages could affect product microbial stability during storage. In this sense, antifungal systems such as emulsions, nanoemulsions and mesoporous silica supports, may be promising alternatives to preserve the product quality without having to apply further thermal treatments. The formulation of stable antifungal systems and the optimisation of the methodology to be employed to prepare these systems play an important role in: i) their antifungal effectiveness; ii) bioactive compounds losses during their preparation; and iii) their impact on the food product's sensory profile. Nanoemulsions prepared with essential oils generally presented higher antifungal effect than free essential oils applied at the same concentrations. Furthermore, the emulsifier played a key role in the resulting antifungal activity. Whey protein isolated-based nanoemulsions were more effective in inhibiting mycelial mould growth and spore germination than Tween 80-based ones. The great in vitro effectiveness of nanoemulsions to control mould development allowed to check their application to food products, and strawberry jam was selected as the food matrix. To this end, clove and cinnamon leaf emulsions were incorporated into strawberry jams to control fungal decay. Although these emulsions were able to reduce jam spoilage, their incorporation negatively affected the aroma, taste and the overall acceptance of the jam. Regarding the methodology employed to prepare oil-in-water emulsions, the magnetic stirring and high pressure homogenisation combination was the most effective to reduce essential oil losses. Moreover, stable cinnamon bark-xanthan gum emulsions with good in vitro antifungal properties against the target fungi were obtained. Despite the promising use of cinnamon bark emulsions to control fungi decay in strawberry jam, their incorporation negatively affected the product's aroma, taste and overall acceptance. Given the strong impact of essential oils on the food product's sensory profile, two new approaches were investigated: i) combinations of different antifungal compounds in emulsions; and ii) immobilisation of bioactive compounds on mesoporous silica surfaces. The cinnamon bark essential oil, zinc gluconate and trans-ferulic acid combination allowed the obtention of a product considered microbiologically acceptable and with good organoleptic characteristics. However, total mould inhibition was not achieved. Consequently, the antifungal and sensory properties of the bioactive agents (eugenol and thymol) immobilised on mesoporous silica surfaces were studied. The preparation of jams with eugenol immobilised on MCM-41 microparticles induced better control of the fungal inhibition compared with the samples functionalised with thymol. The sensory analysis of the jams after incorporating the solids revealed that eugenol and thymol immobilisation cushioned the impact of these compounds on the jam flavour profile. / Las nuevas tendencias en el desarrollo de envases alimentarios innovadores podrían afectar a la estabilidad microbiana del producto durante el almacenamiento. En este sentido, sistemas antifúngicos tales como emulsiones, nanoemulsiones y soportes mesoporosos de sílice pueden ser alternativas prometedoras para preservar la calidad del producto sin tener que aplicar otros tratamientos térmicos. La formulación de sistemas antifúngicos estables y la optimización de la metodología a emplear para preparar estos sistemas, tienen un papel importante en: i) su eficacia antifúngica; ii) pérdidas de los compuestos bioactivos producidas durante su preparación; y iii) su impacto en el perfil sensorial del producto alimenticio. Las nanoemulsiones preparadas con aceites esenciales presentaron por norma general un mayor efecto antifúngico que los aceites libres aplicados a las mismas concentraciones. Asimismo, el tipo de emulsionante utilizado desempeñó un papel clave en la actividad antifúngica de las nanoemulsiones. Las nanoemulsiones preparadas con proteína de suero de leche fueron más eficaces en la inhibición del crecimiento micelial y en la germinación de las esporas que las formuladas con Tween 80. La gran eficacia in vitro de las nanoemulsiones en el control del desarrollo de moho permitió evaluar su aplicación en productos alimenticios, siendo seleccionada la confitura de fresa como matriz alimenticia. Con este fin, las emulsiones de los aceites esenciales de clavo y de hoja de canela fueron incorporadas a las confituras de fresa con el fin de controlar el deterioro fúngico. A pesar de que estas emulsiones fueron capaces de reducir el deterioro fúngico de las confituras de fresa, su incorporación afectó negativamente al aroma, el sabor y la aceptación global de la confitura. En cuanto a la metodología empleada para preparar emulsiones aceite-agua, la combinación de agitación magnética y homogeneización por altas presiones fue la más eficaz para reducir las pérdidas de aceite esencial. Asimismo, se obtuvieron emulsiones estables con una alta capacidad antifúngica, determinada in vitro, frente a los hongos objeto de estudio. A pesar del prometedor uso de las emulsiones de aceite esencial de la corteza de canela en el control del deterioro fúngico de las confituras de fresa, su incorporación al alimento afectó negativamente al aroma, sabor y aceptación global del producto. Debido al gran impacto de los aceites esenciales en el perfil sensorial del producto alimenticio, se investigaron dos nuevos enfoques: i) combinaciones de diferentes compuestos antifúngicos en emulsiones; y ii) inmovilización de compuestos bioactivos sobre superficies de sílice mesoporosas. La combinación de aceite esencial de corteza de canela, el gluconato de zinc y el ácido trans-ferúlico permitió la obtención de un producto considerado microbiológicamente aceptable con buenas características organolépticas pero no se consiguió la inhibición total del crecimiento de moho. Por ello, se estudiaron las propiedades antifúngicas y sensoriales de agentes bioactivos (eugenol y timol) inmovilizados sobre superficies de sílice mesoporosas. La preparación de las confituras con eugenol inmovilizado en las micropartículas de MCM-41, mostró un mejor control de la inhibición fúngica en comparación con las muestras preparadas con timol funcionalizado. El análisis sensorial de las muestras tras la incorporación de los sólidos a la confitura de fresa, reveló que la inmovilización de eugenol y timol reduce el impacto sensorial de estos compuestos en confituras de fresa. / Les noves tendències en el desenvolupament d'envasos alimentaris innovadors podrien afectar l'estabilitat microbiana del producte durant l'emmagatzematge. En aquest sentit, sistemes antifúngics com les emulsions, nanoemulsions i suports mesoporosos de sílice poden ser alternatives prometedores per preservar la qualitat del producte sense haver d'aplicar altres tractaments tèrmics. La formulació de sistemes antifúngics estables, així com l'optimització de la metodologia a emprar per preparar aquests sistemes, tenen un paper important en: i) la seva eficàcia antifúngica; ii) pèrdues dels compostos bioactius produïdes durant la seva preparació; i iii) el seu impacte en el perfil sensorial del producte alimentari. Les nanoemulsions preparades amb olis essencials van presentar per norma general, un major efecte antifúngic que els olis lliures aplicats a les mateixes concentracions. Així mateix, el tipus d'emulsionant utilitzat va tenir un paper clau en l'activitat antifúngica de les nanoemulsions. Les nanoemulsions preparades amb proteïna de sèrum de llet van ser més efectives en la inhibició del creixement micelial i en la germinació de les espores que les formulades amb Tween 80. La gran eficàcia in vitro de les nanoemulsions en el control del desenvolupament de fongs va permetre avaluar la seva aplicació a productes alimentaris, sent seleccionada la confitura de maduixa com a matriu alimentària. Amb aquesta finalitat, les emulsions dels olis essencials de clau i de fulla de canyella van ser incorporades a les confitures de maduixa per tal de controlar el deteriorament fúngic. Tot i que aquestes emulsions reduïren el deteriorament fungic de les confitures de maduixa, la seva incorporació va afectar negativament a l'aroma, el sabor i l'acceptació global de la confitura. Pel que fa a la metodologia emprada per preparar emulsions oli-aigua, la combinació d'agitació magnètica i homogeneïtzació per altes pressions va ser la més eficaç per reduir les pèrdues d'oli essencial. A més, es van obtenir emulsions estables amb una alta capacitat antifúngica, determinada in vitro, davant dels fongs objecte d'estudi. Malgrat el prometedor ús de les emulsions d'oli essencial de l'escorça de canyella en el control del deteriori fúngic de les confitures de maduixa, la seva incorporació a l'aliment va afectar negativament a l'aroma, sabor i acceptació global del producte. A causa del gran impacte dels olis essencials en el perfil sensorial del producte alimentari, es van investigar dos nous enfocaments: i) combinacions de diferents compostos antifúngics en les emulsions; i ii) immobilització de compostos bioactius sobre superfícies de sílice mesoporoses. La combinació d'oli essencial d'escorça de canyella, el gluconat de zinc i l'àcid trans-ferúlic va permetre l'obtenció d'un producte considerat microbiològicament acceptable amb bones característiques organolèptiques però no es va aconseguir la inhibició total del creixement del fong. Per això, es van estudiar les propietats antifúngiques i sensorials d'agents bioactius (eugenol i timol) immobilitzats sobre superfícies de sílice mesoporoses. La preparació de les confitures amb eugenol immobilitzat en les micropartícules de MCM-41, va mostrar un millor control de la inhibició fúngica en comparació amb les mostres preparades amb timol funcionalitzat. L'anàlisi sensorial de les mostres després de la incorporació dels sòlids a la confitura de maduixa, va revelar que la immobilització de eugenol i timol redueix l'impacte sensorial d'aquests compostos en confitures de maduixa. / Ribes Llop, S. (2017). Study of different antifungal systems to preserve strawberry jams against fungi spoilage [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/82306 / TESIS / Premios Extraordinarios de tesis doctorales / Compendio

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In the theoretical section of presented diploma thesis are discussed various nanoparticles such as micelles and liposomes, solid lipid nanoparticles and polymeric nanoparticles. Special attention was focused on copolymer PLGA. There are characterized different procedures in the preparation of nanoparticles. From the approches for nanoparticles evaluation are chosen measuring size of nanoparticles and their zeta potential. The experiment was almost unambiguously focused on study of effect of diffrent factors on nanopartlicles size and distribution from linear PLGA and PLGA used for branching of tripentaerythritol and polyacrylic acid. Keywords: nanoparticles, size, size distribution, zeta potential, interactions of nanoparticles

Heavy metal contamination of soils, sediments and groundwater presents an ongoing source of hazardous and persistent environmental pollution. How best to remediate these contaminants is the impetus of continuing research efforts. Methods include containment, ex situ and in situ techniques. A successful in situ method utilizing a combination of emulsified liquid membranes, ELM, and zero-valent metal, ZVM, and bimetals has demonstrated impressive heavy metal reduction in 100 ppm solutions of Cd, Cu, Ni, Pb, Cr and U. This promising in situ method has been employed by the Industrial Chemistry Laboratory at the University of Central Florida and it has demonstrated considerable success in treating several environmental threats. Contaminated soils, surfaces, sediments and groundwater with offending agents such as trichloroethene, polychorobiphenyls and heavy metals have been treated utilizing emulsified liquid membrane systems containing zero-valent iron or bimetal particles. In vial studies, lead spiked sediments have shown repeatable 60% removal of lead after seven days of treatment. A persistent pattern emerged at ten days whereupon remediation levels began to drop. The current study was established to determine the reason for the decline at ten days and beyond. Questions addressed: Does the formation of an impeding oxide layer diminish the remediation capacity of the iron/magnesium system? Does the emulsion reach a maximum capacity to withdraw the contaminant? Do the soil components or the soil structure interfere with the access to the contaminant? This study has yielded insight into the reasons emulsified liquid membrane systems containing zero-valent metals achieved maximum lead removal at day seven, and thereafter begin to lose their effectiveness. A three part study was implemented to address and to answer the three questions pertaining to the consistent pattern of diminishing remediation levels exhibited at day ten and beyond. Initially, from Study I results it appeared that the formation of an impeding oxide layer on the bi-metal which was inside the emulsion droplet and which plated or precipitated with the lead was not occurring at day ten. Results indicated that the iron/magnesium was still capable of removing lead. Furthermore, from Study II results the emulsion dose injected appeared adequate to remove the lead, meaning that the emulsion had not reached its maximum capacity for remediation. The emulsion dose was not a limiting factor. Lastly, Study III results seemed to indicate that the drop in remediation after day seven pertained to the soil structure. There appeared to be some merit to the idea that with aging of the sediment, the lead was diffusing and migrating to some inaccessible interior sites within the sediment particles. Additionally, indications from day ten and day fourteen delineated that a second emulsion dose injection might restore lead removal levels to approach those first observed at day seven and consequently be a useful field application. In order to explore the effectiveness of injecting a second dose of emulsion, another vial study was implemented. The typical pattern of observing sixty percent maximum lead removal at day seven was observed. In separate groups, a second injection of emulsion was added at day five, and then for another vial series, a second dose was added at day seven. The second emulsion dose treatment for either day five or day seven did not yield any increases in percent lead removal. Another theory emerged after viewing micrographs of recovered iron/magnesium compared with fresh ball-milled bimetal. In addition, scanning electron microscopy appeared to confirm the explanation that the emulsified zero-valent metal system might be compromised after day seven. This would lead to exposure of the iron/magnesium to the air and the elements. Corrosion of the bimetal might be occurring. With time, release of the plated or precipitated lead back into the sediment mixture could follow. The results of Study I had led to the conclusion that an impeding oxide layer had not formed; however, this conclusion may have been premature because the recovered iron/magnesium was exposed to lead solution in the vial study. Perhaps if the recovered iron/magnesium was inserted back into an emulsion and injected into lead spiked sediments the percent lead removed might give a more accurate picture of the iron/magnesium's capability to continue performing remediation. Remediation of sediments contaminated with lead is a complicated task because of the complex nature of sediment components. Emulsified liquid membranes utilizing zero-valent bimetals has repeatedly demonstrated impressive results at day seven; however, this treatment method is not without its limitations. Optimal results appear to be gained at day seven after emulsion injection. The bimetal and plated or precipitated lead must be removed at that point; otherwise the effective remediation of the contaminant is progressively reversed.

Filled hydrogel particles consisting of emulsified oil droplets encapsulated within a hydrogel matrix were fabricated based on the phase separation of proteins and polysaccharides through aggregative and segregative mechanisms. A 3% (wt/wt) pectin and 3% (wt/wt) caseinate mixture at pH 7 separated into an upper pectin-rich phase and a lower casein-rich phase. Casein-coated lipid droplets added to this mixture partitioned into the lower casein-rich phase. When shear was applied, an oil-in-water-in-water (O/W1/W2) emulsion consisting of oil droplets (O) contained within a casein-rich dispersed phase (W1) suspended in a pectin-rich continuous phase (W2) was formed. Acidification from pH 7 to 5 promoted adsorption of pectin onto casein-rich W1 droplets, forming filled hydrogel particles. Particles were then cross-linked using transglutaminase. Particles were assessed for stability to changes in pH, increasing levels of salts (sodium chloride and calcium chloride), and susceptibility to lipid oxidation. Both cross-linked and not cross-linked particles were stable at low pH (pH 2-5). At high pH, cross-linked particles maintained their integrity while not cross-linked particles disintegrated. Particles were stable to sodium chloride (0-500 mM). Calcium chloride levels above 4 mM resulted in system gelation. The rate of lipid oxidation for 1% (vol/vol) fish oil encapsulated within filled hydrogel particles was compared to that of oil-in-water emulsions stabilized by either Tween 20 or casein. Emulsions stabilized by Tween 20 oxidized faster than either filled hydrogel particles or casein stabilized emulsions, while filled hydrogel particles and casein stabilized emulsions showed similar oxidation rates. Using an in-vitro digestion model, the digestion of lipid encapsulated within filled hydrogel particles was compared to that of a casein stabilized oil-in-water emulsion. Results showed similar rates of digestion for both hydrogel and emulsion samples. Attempts to fabricate particles using free oil (rather than emulsified oil) were unsuccessful and resulted in the formation of large non-encapsulated oil droplets (d ~10 μm). By controlling particle concentrations of biopolymer, water, and oil, it was possible to fabricate particles that were highly resistant to gravitational separation which was attributed to the equivalent density of the continuous and particle phases. Results highlight the potential applications and versatility of this delivery system.

Even though edible oils undergo refining processes to remove undesirable components, commercial oils still contain small amounts of minor components that can contribute to either prooxidant and antioxidant pathways which ultimately affect the quality of the oils. The objective of this research was to determine the role of free fatty acids and mono- and diacylglycerols on the oxidative stability of oil-in-water emulsions. Free fatty acids acted as a strong prooxidants in stripped soybean oil-in-water emulsions. Concentrations as low as 0.1% of the lipid accelerated lipid oxidation rate by both shortening the lag phase of lipid hydroperoxide and hexanal formation. The results showed that the most likely mechanisms for the prooxidant activity of free fatty acids is through their ability to increase the negatively charge on emulsion droplets that in turn could attract the cationic transition metals to the emulsion droplet surface where they can interact with lipid and thus promote oxidation. The prooxidant activity of free fatty acids was dependent on fatty acid type with lipid oxidation rates being in the order of linolenic < linoleic < oleic. Surprisingly, an increase in the degree of unsaturation of the free fatty viii acids lowered the ability of the free fatty acids to promote oxidation which may be due to their differences in geometric shape thus influencing their ability to access the emulsion droplet interface and increase the negative charge. Overall, free fatty acids are strong prooxidants in oil-in-water emulsions. This prooxidant activity is dependent not only on their concentration but also on the molecular structure of the fatty acid. Addition of mono- and diacylglycerols in oil-in-water emulsions showed an antioxidative effect in both non-stripped and stripped soybean oil. Addition of 1-monooleoylglycerol only had a small impact on the oxidative stability of non-stripped soybean oil-in-water emulsions but did inhibit lipid oxidation in emulsions prepared with stripped soybean. Much stronger antioxidant activity was observed upon the addition of 1,2-dioleoyl-sn-glycerol to both non-stripped and stripped soybean oil-in-water emulsions. Both lipid hydroperoxide and hexanal formation decreased with increasing 1,2-dioleoyl-sn-glycerol concentrations with 2.5% 1,2-dioleoyl-sn-glycerol almost completely preventing hydroperoxide and hexanal production over the course of the study. Overall, these results suggest that diacylglycerols could be an effective antioxidant in oil-in-water emulsions which possibility due to their ability to form a liquid crystal phase which could form a physical barrier that decreases interactions between unsaturated fatty acids in the emulsion droplet core and prooxidants or oxygen in the aqueous phase of the emulsion. However, the antioxidant mechanism of diacylglycerols is not currently understood and needs further investigation.

Preterm infants are not able to tolerate full enteral feeding of breast milk due to gut immaturity. To fill this nutritional gap, parenteral nutrition is introduced while enteral feeding is gradually increased. Of parenteral nutrition, lipid emulsions supply energy, essential and polyunsaturated fatty acids, which significantly affect short- and long-term health outcomes of growth, visual-and neuro-development for preterm infants. However, elevated plasma triglyceride (TG) levels in preterm infants receiving lipid emulsions have been observed despite less lipid intake compared to breast milk fed infants. We hypothesized that unbalanced fatty acid profiles in lipid emulsion was one factor to cause high plasma TGs for preterm infants. In the multi-center, observational, prospective study, the following samples were analyzed using GC-MS: (1) lipid emulsions (n=5) and breast milk (n=112), (2) plasma (n=294) including normal TG (n=116) and high TG (n=88). Lipoproteins in normal TG (n=18) and high TG (n=24) plasma were measured using gel electrophoresis. Fatty acid profiles in lipid emulsions differed from ones in breast milk. Plasma fatty acid profiles were related to dietary fatty acid intake. Accumulation of all fatty acids except C20:5n3 and relatively high (LDL+VLDL) levels (p<0.001) resulted in high TG plasma compared to normal TG plasma. Overall, this study supports the hypothesis that nutrition of lipid emulsions was associated high TG with differences in fatty acid uptake but it is still unclear if the imbalance of fatty acids directly causes high TG. More research is necessary to investigate other factors such as enzyme activity, lipid clearance rate, or different rate of fatty acid metabolism. / Thesis / Master of Science (MSc)