An intelligent dual stimuli-responsive Pickering emulsion for highly efficiently producing waste frying oil-based biodiesel

Journal of Cleaner Production, Journal Year: 2024, Volume and Issue: 436, P. 140638 - 140638

Published: Jan. 1, 2024

Language: Английский

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Pickering Emulsions as Catalytic Systems in Food Applications

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: 5(1), P. 29 - 35

Published: Jan. 9, 2025

Enzyme catalysis is important in food processing, such as baking, dairy, and fiber processing beverages. A recent advancement the development of Pickering emulsions enzymatic catalytic systems; however, use (PEs) systems foods remains largely underdeveloped. Challenges exist that inhibit widespread adoption PEs foods. These limitations include limited food-grade solid particle stabilizers, their poor dual wettability, potential effects surface modifications particles on stability efficiency PEs. In this Review, two types PE (Pickering-assisted interfacial catalysis), formation, some applications industry are presented. addition, proposed solutions strategies to improve catalyst design introduced. An outlook how field will progress briefly highlighted.

Language: Английский

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Molecular origin of pyrrolidone-based dynamic imine covalent copolymers on self-assembly and emulsification

Colloids and Surfaces A Physicochemical and Engineering Aspects, Journal Year: 2025, Volume and Issue: unknown, P. 136396 - 136396

Published: Feb. 1, 2025

Language: Английский

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Influence of Surfactants on Interfacial Microbial Degradation of Hydrophobic Organic Compounds

Catalysts, Journal Year: 2025, Volume and Issue: 15(2), P. 187 - 187

Published: Feb. 18, 2025

This review explores the role of surfactants in enhancing or inhibiting biodegradation hydrophobic organic compounds (HOCs) by microorganisms. Bioavailability, extent to which pollutants can be accessed and metabolized microbes, is a key factor determining degradation efficiency. Hydrophobic compounds, like polycyclic aromatic hydrocarbons, have limited bioavailability due their low aqueous solubility, hindering microbial uptake. Microorganisms utilize strategies such as biofilm formation direct adhesion surfaces overcome this limitation. Surfactants, both synthetic biosurfactants, been explored improve HOC increasing solubility through micelles emulsions. However, also affect altering cell surface properties, leading mixed results Biosurfactants, are more environmentally friendly, show promise without toxic effects surfactants. The highlights complex interactions between surfactants, adhesion, biodegradation, emphasizing need for tailored surfactant formulations optimize bioremediation. Future research should focus on balancing concentration properties enhance contaminated environments.

Language: Английский

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The Potential Application of Pickering Multiple Emulsions in Food

Foods, Journal Year: 2022, Volume and Issue: 11(11), P. 1558 - 1558

Published: May 25, 2022

Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses multiple emulsions (PMEs) in food industry. Food-grade PMEs very complex systems with high potential for application technology. They can be prepared traditional two-step emulsification processes but also using techniques, e.g., microfluidic devices. Compared to those an emulsifier, provide more benefits such as lower susceptibility coalescence, encapsulation functional compounds or even PPs controlled release, etc. Additionally, made from food-grade by-products. Naturally, w/o/w form fat reduction partial replacement phase internal water sensitive phase. A advanced type may Janus particles, which change their physicochemical properties control whole emulsion systems. These have big biosensors. In this paper, recent advances highlighted emphasis on PMEs.

Language: Английский

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Pickering emulsions stabilized by reassembled oleosome protein nanoparticles for co-encapsulating hydrophobic nutrients

Food Hydrocolloids, Journal Year: 2022, Volume and Issue: 138, P. 108445 - 108445

Published: Dec. 29, 2022

Language: Английский

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Interfacial engineering in Pickering emulsion photocatalytic microreactors: From mechanisms to prospects

Chemical Engineering Journal, Journal Year: 2022, Volume and Issue: 438, P. 135655 - 135655

Published: March 7, 2022

Language: Английский

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Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

Food Chemistry X, Journal Year: 2023, Volume and Issue: 21, P. 101066 - 101066

Published: Dec. 13, 2023

At present, there have been many research articles reporting that plant-based protein Pickering particles from different sources are used to stabilize emulsions, but the reports of corresponding review still far sufficient. This study focuses on hotspots and related progress in past five years. First, article describes mechanism by which emulsions stabilized types particles. Then, extraction, preparation, modification methods various highlighted provide a reference for development greener more efficient The also introduces some most promising applications food field. Finally, paper discusses potential challenges industry.

Language: Английский

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Recent advances in water-mediated multiphase catalysis

Current Opinion in Colloid & Interface Science, Journal Year: 2023, Volume and Issue: 65, P. 101691 - 101691

Published: March 17, 2023

Language: Английский

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Synchronous Toughening, Strengthening, and Ultraviolet Resistance of Immiscible Polylactic Acid/polypropylene Carbonate Blends Compatibilized by a Low Threshold of Reactive Janus Nanosheets

Macromolecules, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 2, 2024

Language: Английский

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