Cargando…

Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer

Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers’ presenc...

Descripción completa

Detalles Bibliográficos
Autores principales: Perrin, Louise, Desobry-Banon, Sylvie, Gillet, Guillaume, Desobry, Stephane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9331899/
https://www.ncbi.nlm.nih.gov/pubmed/35892779
http://dx.doi.org/10.3390/foods11152194
_version_ 1784758515314720768
author Perrin, Louise
Desobry-Banon, Sylvie
Gillet, Guillaume
Desobry, Stephane
author_facet Perrin, Louise
Desobry-Banon, Sylvie
Gillet, Guillaume
Desobry, Stephane
author_sort Perrin, Louise
collection PubMed
description Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers’ presence to help formulate emulsions and to stabilize them over time. However, certain emulsifiers, especially chemical stabilizers, are less and less desired in products because of their negative environment and health impacts. Thus, to avoid them, promising processes using high-frequency ultrasounds were developed to formulate and stabilize emulsifier-free emulsions. High-frequency ultrasounds are ultrasounds having frequency greater than 100 kHz. Until now, emulsifier-free emulsions’ stability is not fully understood. Some authors suppose that stability is obtained through hydroxide ions’ organization at the hydrophobic/water interfaces, which have been mainly demonstrated by macroscopic studies. Whereas other authors, using microscopic studies, or simulation studies, suppose that the hydrophobic/water interfaces would be rather stabilized thanks to hydronium ions. These theories are discussed in this review.
format Online
Article
Text
id pubmed-9331899
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-93318992022-07-29 Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer Perrin, Louise Desobry-Banon, Sylvie Gillet, Guillaume Desobry, Stephane Foods Review Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers’ presence to help formulate emulsions and to stabilize them over time. However, certain emulsifiers, especially chemical stabilizers, are less and less desired in products because of their negative environment and health impacts. Thus, to avoid them, promising processes using high-frequency ultrasounds were developed to formulate and stabilize emulsifier-free emulsions. High-frequency ultrasounds are ultrasounds having frequency greater than 100 kHz. Until now, emulsifier-free emulsions’ stability is not fully understood. Some authors suppose that stability is obtained through hydroxide ions’ organization at the hydrophobic/water interfaces, which have been mainly demonstrated by macroscopic studies. Whereas other authors, using microscopic studies, or simulation studies, suppose that the hydrophobic/water interfaces would be rather stabilized thanks to hydronium ions. These theories are discussed in this review. MDPI 2022-07-23 /pmc/articles/PMC9331899/ /pubmed/35892779 http://dx.doi.org/10.3390/foods11152194 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Perrin, Louise
Desobry-Banon, Sylvie
Gillet, Guillaume
Desobry, Stephane
Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer
title Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer
title_full Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer
title_fullStr Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer
title_full_unstemmed Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer
title_short Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer
title_sort review of high-frequency ultrasounds emulsification methods and oil/water interfacial organization in absence of any kind of stabilizer
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9331899/
https://www.ncbi.nlm.nih.gov/pubmed/35892779
http://dx.doi.org/10.3390/foods11152194
work_keys_str_mv AT perrinlouise reviewofhighfrequencyultrasoundsemulsificationmethodsandoilwaterinterfacialorganizationinabsenceofanykindofstabilizer
AT desobrybanonsylvie reviewofhighfrequencyultrasoundsemulsificationmethodsandoilwaterinterfacialorganizationinabsenceofanykindofstabilizer
AT gilletguillaume reviewofhighfrequencyultrasoundsemulsificationmethodsandoilwaterinterfacialorganizationinabsenceofanykindofstabilizer
AT desobrystephane reviewofhighfrequencyultrasoundsemulsificationmethodsandoilwaterinterfacialorganizationinabsenceofanykindofstabilizer