A mechanistic understanding of the water-in-heavy oil emulsion viscosity variation: effect of asphaltene and wax migration

Production and Characterization of a Bioemulsifier Derived from Microorganisms with Potential Application in the Food Industry

There is a growing interest in the development and use of natural emulsifiers, which provide biodegradability as well as non-toxicity along with giving better performance compared to existing emulsifying agents used in the food industry. A large variety of sources of starting material, i.e., the microorganisms, are available to be used, hence giving a diverse range of applications. The focus of this review paper is on the production of bioemulsifiers, which are said to be "green surfactants", from fungi, bacteria and yeasts; furthermore, an overview pertaining to the knowledge gained over the years in terms of characterization techniques is reported. The methods used for the characterization and isolation such as TLC, GC-MS, HPLC, NMR have also been studied. The end-application products such as cookies, muffins, and doughs along with the methods used for the incorporation of bioemulsifiers, microorganisms from which they are derived, properties imparted to the product with the use of a particular bioemulsifier and comparison with the existing food grade emulsifiers has been discussed in detail. The future prospects indicate that newer bioemulsifiers with anti-microbial, anti-oxidant and stabilization properties will prove to have a larger impact, and emphasis will be on improving the performance at an economically viable methodology.

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/W/O double emulsions over the past two decades. It mainly focuses on understanding the preparation strategies, stabilization mechanism, and potential applications of O/W/O double emulsions. Several emulsification strategies are discussed, including traditional two-step emulsification method, phase-inversion approach, membrane emulsification, and microfluidic emulsification. Further, the role of interfacial stabilizers and viscosity in the stability of O/W/O double emulsions will be discussed with a focus on synthetic emulsifiers, natural biopolymer sand solid particles for achieving this purpose. Additionally, analytical methods for evaluating the stability of O/W/O double emulsions, such as advanced microscopy, rheology, and labeling assay are reviewed taking into account potential limitations of these characterization techniques. Moreover, possible innovative food applications are highlighted, such as simulating fat substitutes to decrease the trans- or saturated fatty acid content and developing novel delivery and encapsulation systems. This review paves a solid way for the exploration of O/W/O double emulsions toward large-scale implementation within the food industry.

Monitoring the Early Stages of Formation of Oil-Water Emulsions Using Flow Cytometry

Characterization of complex oil emulsions is critical yet challenging both in science and in many industrial applications. Here we demonstrate for the first time the use of flow cytometry as a fast method for characterizing complex, polydisperse oil-water emulsions. Owing to our interest in understanding how the presence of specific ions might affect the properties of oil-water emulsions including size, polydispersity, and complexity, we present a systematic study of oil emulsions in deionized water and various brines of different ionic strength. Forward scatter (FSC) and side scatter (SSC) intensities associated with detailed statistics were judiciously combined to provide a better understanding of these complex systems. We find that the type and concentration profiles of ions around the oil droplets affect significantly the properties of the emulsion. Weakly hydrated cations NH₄⁺ and Ca²⁺ appear to be more effective in screening the charge of oil droplets compared to the monovalent Na⁺ and divalent Mg²⁺ ions, respectively. As a result, coalescence and formation of larger droplets are seen in the case of NH₄Cl and CaCl₂ compared to NaCl and MgCl₂, respectively. In addition, weakly hydrated anions such as Cl^- can come closer to the oil surface and, thus, decrease the effective screening that the Na⁺ ions provide as compared to SO₄^2- ions, which leads to more stable emulsions in NaCl compared to Na₂SO₄. In addition to these specific findings, the work demonstrates the utility of the technique as a new tool for characterizing oil emulsions in a wide spectrum of fields ranging from food to oil and gas applications.

Novel Bio-Based Amphiphilic Ionic Liquids for the Efficient Demulsification of Heavy Crude Oil Emulsions

In the last few decades, there has been an increasing trend for the usage of natural products and their derivatives as green and renewable oil-filed chemicals. Use of these compounds or their derivatives contributes to reducing the use of traditional chemicals, and enhances green chemistry principles. Curcumin (CRC) is one of the most popular natural products and is widely available. The green character, antioxidant action, and low cost of CRC prompt its use in several applications. In the present study, Curcumin was used to synthesize two new amphiphilic ionic liquids (AILs) by reacting with 1,3-propanesultone or bromoacetic acid to produce corresponding sulfonic and carboxylic acids, CRC-PS and CRC-BA, respectively. Following this, the formed CRC-PS and CRC-BA were allowed to react with 12-(2-hydroxyethyl)-15-(4-nonylphenoxy)-3,6,9-trioxa-12-azapentadecane-1,14-diol (HNTA) to form corresponding AILs, GCP-IL and GRB-IL, respectively. The chemical structures, surface tension, interfacial tension, and relative solubility number (RSN) of the synthesized AILs were investigated. The efficiency of GCP-IL and GRB-IL to demulsify water in heavy crude oil (W/O) emulsions was also investigated, where we observed that both GCP-IL and GRB-IL served as high-efficiency demulsifiers and the efficiency increased with a decreased ratio of water in W/O emulsion. Moreover, the data showed an increased efficiency of these AILs with an increased concentration. Among the two AILs, under testing conditions, GCP-IL exhibited a higher efficiency, shorter demulsification time, and cleaner demulsified water.