Search results for "emulsions"

showing 10 items of 80 documents

Microwave radiation effect on the synthesis of cadmium sulphide nanoparticles in water in oil microemulsion: a preliminary study at different frequen…

2004

AbstractCadmium sulphide nanoparticles have been synthesised in water/sodium bis (2-ethylhexyl) sulfosuccinate (AOT)/n- heptane microemulsions kept at 30 °C by microwave irradiation coupled with water-cooling and in conventional thermostatic conditions at the same temperature. The study has been performed exposing the reaction media to microwave radiation at five different frequencies (2.45, 2.85, 8, 12 and 18 GHz). For each frequency, a suitable microwave exposure set-up has been assembled. During the growth process, the dimensions of the nanoparticles have been characterised by means of UV-Vis spectroscopy. At the end of the growth process, the surface morphology of the nanoparticles has …

PhotoluminescenceMorphology (linguistics)Materials scienceSodiumAnalytical chemistrychemistry.chemical_elementNanoparticle02 engineering and technology01 natural scienceschemistry.chemical_compound0103 physical sciencesOrganic chemistryGeneral Materials ScienceMicroemulsionSpectroscopySettore CHIM/02 - Chimica Fisica010302 applied physicsHeptaneMechanical Engineering021001 nanoscience & nanotechnologyCondensed Matter PhysicsNanoparticles synthesi Microwave irradiation Water in oil microemulsions Cadmium sulphidechemistryMechanics of Materials0210 nano-technologyMicrowave
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Configurational entropy of microemulsions : The fundamental length scale

1993

Phenomenological models have been quite successful in characterizing both the various complex phases and the corresponding phase diagrams of microemulsions. In some approaches, e.g., the random mixing model (RMM), the lattice parameter is of the order of the dimension of an oil or water domain and has been used as a length scale for computing a configurational entropy, the so‐called entropy of mixing, of the microemulsion. In the central and material section of this paper (Sec. III), we show that the fundamental length scale for the calculation of the entropy of mixing is of the order of the cube root of the volume per molecule—orders of magnitude smaller than the dimension of such a domain…

PhysicsLength scalePhase StudiesEntropyConfiguration entropyGeneral Physics and AstronomyThermodynamicsEntropy of mixingMicroemulsions ; Entropy ; Phase Diagrams ; Lattice Parameters ; Dispersions ; Phase StudiesUNESCO::FÍSICA::Química físicaPhase spacePhenomenological modelMicroemulsionsLattice ParametersStatistical physicsConfiguration spacePhase DiagramsPhysical and Theoretical ChemistryEntropy (energy dispersal)Dispersions:FÍSICA::Química física [UNESCO]Cube root
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Protein-Based Nanoparticles for the Delivery of Enzymes with Antibacterial Activity.

2018

Proteins represent a versatile biopolymer material for the preparation of nanoparticles due to their biocompatibility, biodegradability, and low immunogenicity. This study presents a protein-based nanoparticle system consisting of high surface PEGylated lysozyme polyethylene glycol-modified lysozyme (LYZmPEG ). This protein modification leads to a solubility switch, which allows a nanoparticle preparation using a mild double emulsion method without the need of surfactants. The method allows the encapsulation of large hydrophilic payloads inside of the protein-based nanoparticle system. Native lysozyme (LYZ) was chosen as payload because of its innate activity as natural antibiotic. The mild…

Polymers and PlasticsBiocompatibilityNanoparticle02 engineering and technologyengineering.material010402 general chemistryGram-Positive Bacteria01 natural sciencesPolyethylene Glycolschemistry.chemical_compoundMaterials ChemistryHumansSolubilityDrug CarriersChemistryOrganic ChemistryProteinsBiodegradation021001 nanoscience & nanotechnology0104 chemical sciencesAnti-Bacterial AgentsChemical engineeringengineeringNanoparticlesEmulsionsMuramidaseBiopolymerLysozyme0210 nano-technologyDrug carrierAntibacterial activityHydrophobic and Hydrophilic InteractionsMacromolecular rapid communications
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Protection of active aroma compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films.

2008

International audience; Edible films made of ι-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions, and reduction of oxygen transfers. Moreover, the addition of lipids to ι-carrageenan-based films to form emulsified films decreases the transfer of water vapor and can be considered to encapsulate active molecules as flavors. The aim of this study was to better understand the influence of the composition and the structure of the carrageenan-based film matrices on its barrier properties and thus on its capacity to encapsulate and to protect active substances encapsulated. Granulometry, differential scanning calorimetry, and Fourier transform infr…

Polymers and PlasticsBioengineeringCarrageenanHexanalHydrocarbons AromaticPermeabilityBiomaterialschemistry.chemical_compoundOxygen permeabilityDifferential scanning calorimetryBiopolymersSpectroscopy Fourier Transform InfraredMaterials ChemistryAroma compoundOrganic chemistry[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringFourier transform infrared spectroscopyFlavorAldehydesCalorimetry Differential ScanningFood PackagingWaterCarrageenanOxygenchemistryChemical engineeringEmulsionEmulsionsVolatilizationBiomacromolecules
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Polypeptoid-block-polypeptide Copolymers: Synthesis, Characterization, and Application of Amphiphilic Block Copolypept(o)ides in Drug Formulations an…

2013

We report the synthesis of polysarcosine-block-polyglutamic acid benzylester (PSar-block-PGlu(OBn)) and polysarcosine-block-polylysine-ε-N-benzyloxycarbonyl (PSar-block-PLys(Z)) copolymers. The novel polypeptoid-block-polypeptide copolymers (Copolypept(o)ides) have been synthesized by ring-opening polymerization (ROP) of N-carboxyanhydrides (NCAs). Polymerization conditions were optimized regarding protecting groups, block sequence and length. While the degree of polymerization of the PSar block length was set to be around 200 or 400, PGlu(OBn) and PLys(Z) block lengths were varied between 20 to 75. The obtained block copolymers had a total degree of polymerization of 220-475 and dispersity…

Polymers and PlasticsCell SurvivalPolymersSurface PropertiesChemistry PharmaceuticalDispersityBioengineeringDegree of polymerizationBiomaterialsPeptoidsStructure-Activity RelationshipSurface-Active AgentsColloidCell Line TumorBlock (telecommunications)AmphiphilePolymer chemistryMaterials ChemistryCopolymerHumansParticle SizeDose-Response Relationship DrugChemistryMiniemulsionHEK293 CellsPolymerizationEmulsionsPeptidesBiomacromolecules
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Functional and bioactive properties of peptides derived from marine side streams

2021

In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food…

Preservative3309.03 Antioxidantes en Los AlimentosantioxidantDrug IndustryFood industry030309 nutrition & dieteticsFood spoilagePharmaceutical ScienceReviewAntioxidants03 medical and health sciencesIngredient0404 agricultural biotechnologyNutraceuticalRiversEnzymatic hydrolysisDrug DiscoveryAnimalsFood IndustryHumansFood scienceantihypertensivePharmacology Toxicology and Pharmaceutics (miscellaneous)lcsh:QH301-705.5Antihypertensive Agents3309.20 Propiedades de Los Alimentos2. Zero hungerchemistry.chemical_classificationnutraceuticals0303 health sciencesseafood side streamsfunctional propertiesbusiness.industryfungifood and beveragesBiological activity04 agricultural and veterinary sciences040401 food scienceAmino acidSeafoodSolubilitychemistrylcsh:Biology (General)Dietary SupplementsEmulsions2302.24 PéptidosPeptidesbusinessbioactive peptides
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Pickering Emulsions Stabilized by Halloysite Nanotubes: From General Aspects to Technological Applications

2022

Besides surfactants, which decrease the interfacial tension between two immiscible liquids, also interfacially active particles can successfully stabilize an emulsion system by attaching at the liquid–liquid interface. The preparation of the resulting Pickering emulsions has been so far investigated starting from the study of the interactions arising between the dispersed droplets and the stabilizers, till the application of these systems in a wide range of different fields. This work is intended to provide an overall overview about the development of Pickering emulsions by considering the most general aspects and scanning the diverse types of solid stabilizers. Among them, Halloysite nanot…

Settore CHIM/03 - Chimica Generale E InorganicaMechanics of MaterialsMechanical Engineeringcatalysis cultural heritage environment Pickering emulsions nanoclaysSettore CHIM/02 - Chimica FisicaAdvanced Materials Interfaces
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Dynamics of Pattern Formation in Biomimetic Systems

2008

This paper is an attempt to conceptualize pattern formation in self-organizing systems and, in particular, to understand how structures, oscillations or waves arise in a steady and homogenous environment, a phenomenon called symmetry breaking. The route followed to develop these ideas was to couple chemical oscillations produced by Belousov-Zhabotinsky reaction with confined reaction environments, the latter being an essential requirement for any process of Life. Special focus was placed on systems showing organic or lipidic compartments, which represent more reliable biomimetic matrices.

Statistics and Probability{CHEMICAL} {OSCILLATORS}Belousov-Zhabotinsky reactionLipid BilayersPattern formationNanotechnology{CHEMICAL} {OSCILLATORS}; Lipid systems; Reverse microemulsionsModels BiologicalTuring structuresGeneral Biochemistry Genetics and Molecular BiologyDiffusionBiomimeticsChemical oscillatorsAnimalsSymmetry breakingPhysicsGeneral Immunology and MicrobiologyChemistry PhysicalSystems BiologyApplied MathematicsLipid systemsBiomimetic systemsGeneral MedicineBelousov-Zhabotinsky reaction; Chemical oscillators; Turing structures; Biomimetic systems; Lipid systems; Reverse microemulsionsReverse microemulsionsBelousov–Zhabotinsky reactionModeling and SimulationEmulsionsGeneral Agricultural and Biological SciencesBiological system
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Dry adsorbed emulsion: 2. Dissolution behaviour of an intricate formulation

2002

The behaviour of a pharmaceutical form, called dry adsorbed emulsion (DAE), containing a sparingly soluble drug (i.e. theophylline) was studied for dissolution drug release kinetic, in relation with DAE structure characterisation. In vitro dissolution testings were performed under different experimental conditions (medium at pH 1.2 and 7.4, medium with or without surfactant addition, different particle sizes, discrete or densified particles). Discrete DAE particles showed an extended release, in comparison with the native drug powder, depending on both drug solubility in the medium and particle size. The relevance of dissolution data was not improved by surfactant addition (0.1% sodium laur…

StereochemistryChemistryChemistry PharmaceuticalPharmaceutical ScienceDosage formBronchodilator AgentsSolubilityTheophyllineChemical engineeringPulmonary surfactantDelayed-Action PreparationsDrug deliveryEmulsionMicroscopy Electron ScanningParticleEmulsionsAdsorptionParticle sizeParticle SizePowdersSolubilityDissolutionInternational Journal of Pharmaceutics
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Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions

2010

International audience; In this study, development of pea (Pisum sativum) protein stabilised dry and reconstituted emulsions is presented. Dry emulsions were prepared by spray-drying liquid emulsions in a laboratory spray-dryer. The effect of drying on the physical stability of oil-in-water emulsions containing pea protein-coated and pea protein/pectin-coated oil droplets has been studied. Oil-in-water emulsions (5 wt.% Miglyol 812 N, 0.25 wt.% pea protein, 11% maltodextrin, pH 2.4) were prepared that contained 0 (primary emulsion) or 0.2 wt.% pectin (secondary emulsion). The emulsions were then subjected to spray-drying and reconstitution (pH 2.4). The stability of the emulsions to dry pro…

Steric effectsfood.ingredientPectinSpray-dryingAnalytical Chemistrychemistry.chemical_compoundAgeing stabilityfoodPH sensitivity[SDV.IDA]Life Sciences [q-bio]/Food engineeringZeta potential[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringChromatographyChemistryPea proteinfood and beveragesGeneral MedicineMaltodextrinPectinCreamingOil dropletSpray dryingEmulsionPea proteinEmulsionsFood Science
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