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Riscardo, M. A., J. M. Franco, and C. Gallegos. "Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-Type Emulsions." Food Science and Technology International 9, no. 1 (2003): 53–63. http://dx.doi.org/10.1177/1082013203009001008.
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This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat salad dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (low-molecular weight and macromolecules) were used in several proportions to stabilize emulsions by keeping constant the total amount of emulsifier. The different emulsifiers added to egg yolk were pea protein, sodium caseinate, polyoxyethylene(20)-sorbitan monolaurate (Tween 20) and sucrose distearate. Steady state flow tests and small-amplitude oscillatory measurements within the linear viscoelasticity region were carried out. Rheological tests were complemented with droplet size distribution measurements and observation of physical stability against creaming of these emulsions. It was pointed out that rheological properties, droplet size and physical stability of the emulsions studied depended on the weight ratio of emulsifiers in the binary blends, although the emulsifier total concentration remained constant, as well as the nature of the substance blended with egg yolk. These results have been explained on the basis of the relationship among rheological properties, droplet size distribution, continuous phase characteristics and interactions among different emulsifier molecules.
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Metouekel, Amira, Hind Zejli, Mohamed Chebaibi, et al. "Formulation and Physicochemical Characterization of Terpenocannabinoid-Functionalized Hemp Oil Emulsifier: Assessment of Topical Anti-Inflammatory, Antinociceptive, Wound Healing Activity and Cutaneous Toxicity Effects." Scientia Pharmaceutica 92, no. 3 (2024): 36. http://dx.doi.org/10.3390/scipharm92030036.
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This article presents a comprehensive study on the formulation and physicochemical characterization of a novel terpenocannabinoid-functionalized hemp oil emulsifier (AMCana-Oil) for potential applications in topical anti-inflammatory, antinociceptive, and wound healing treatments. The emulsifier exhibits interesting properties, meets international acidity index requirements, and has a room temperature density comparable to liquid oils. The prepared emulsifier (AMCana-Oil), AMCana-Oil (10%TC) and AMCana-Oil (20%TC), contains a diverse array of cannabinoids, including cannabidiol (CBD) and delta-9-tetrahydrocannabinol (THC), alongside bioactive compounds such as benzenepropanoic acid and oleamide. Physicochemical properties of AMCana-Oil and MCana-Oil (20%TC) were found, respectively, as follows: density value of 0.9872 ± 0.001 mg/mL: g/cm³ and 0.9882 ± 0.002 mg/mL: g/cm³; an acidity index of 1.599 ± 0.002 mgKOH/g and 1.605 ± 0.001 mgKOH/g; an average peroxide value encompassing a range from 12.982 ± 0.351 to 23.320 ± 0.681 (mEq O2/kg), and a K of 1.575 ± 0.004 and 1.535 ± 0.0039, which underscore the fluidity, stability, and quality of emulsifiers studied. Preliminary pharmacological examinations reveal significant antioxidant, anti-inflammatory, antinociceptive, and wound healing potentials. Moreover, in silico predictions confirm the safety profile of the prepared emulsifiers. These findings emphasize the multifaceted nature of the terpenocannabinoid-functionalized emulsifier, paving the way for its potential applications in topical formulations.
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Octaliandra, Selly, and Rahmi Holinesti. "The Effect Of Using Chicken Egg Emulsifier And Duck Eggs On The Quality Of Ice Cream." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 2 (2023): 120. http://dx.doi.org/10.24036/jptbt.v3i2.375.
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Ice cream is a product derived from dairy processing and has a semi-solid texture and is consumed frozen. One of the most important ingredients in the manufacture of ice cream is emulsifier. Emulsifier consist of two types, namely natural emulsifiers and artificial (synthetic) emulsifiers. Artificial or synthetic emulsifiers come from human engineering, namely engineered fats while natural emulsifiers usually come from nature such as egg yolks. The use of egg yolks with the right concentration can increase the viscosity, texture and consumer liking. This study aims to analyze the quality of ice cream using an emulsifier from chicken eggs and duck eggs on the quality of color, aroma, texture, and taste of ice cream. This type of research is a pure experiment with a completely randomized design method (CRD) by studying two treatments X1 (duck egg yolk), X2 (chicken egg yolk) with 3 repetitions. The data collection technique was carried out by conducting an organoleptic test involving five expert panelists who were Lecturers of Catering Department of Family Welfare, Faculty of Tourism, Hospitality, Padang State University. The results obtained from the organoleptic test will be continued with statistical analysis using the T test. The results show that there are significant differences in the quality of color, aroma and taste in ice cream and there is no effect on the quality of texture. The best results were found in the X1 treatment, namely the use of duck eggs on the quality of ice cream
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Liu, Lu, Jijun Zhang, Pengjie Wang, Yi Tong, Yi Li, and Han Chen. "Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline." Molecules 28, no. 2 (2023): 665. http://dx.doi.org/10.3390/molecules28020665.
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As consumers’ interest in nature-sourced additives has increased, zein has been treated hydrothermally under alkaline conditions to prepare a nature-sourced emulsifier. The effects of mild hydrothermal–alkaline treatment with different temperatures or alkaline concentrations on the emulsifying properties of zein were investigated. The emulsification activity and stability index of zein hydrolysates increased by 39% and 164%, respectively. The optimal simple stabilized emulsion was uniform and stable against heat treatment up to 90 °C, sodium chloride up to 200 mmol/L, and pH values ranging from 6 to 9. Moreover, it presented excellent storage stability compared to commonly used food emulsifiers. The surface hydrophobicity caused the depolymerization of the tertiary structure of zein and the dissociation of subunits along with exposure of hydrophilic groups. The amino acid composition and circular dichroism results reveal that the treatment dissociated protein subunits and transformed α-helices into anti-parallel β-sheets and random coil. In conclusion, mild hydrothermal–alkaline treatment may well contribute to the extended functional properties of zein as a nature-sourced emulsifier.
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AYUPOV, D. A., and R. I. KAZAKULOV. "Water-Mineral Suspensions for Repair Bituminous Pastes." Stroitel'nye Materialy 819, no. 11 (2023): 104–8. http://dx.doi.org/10.31659/0585-430x-2023-819-11-104-108.
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The optimal emulsifier (zeolite) for the preparation of bitumen pastes was selected, the main mineral of which is clinoptilolite, which has both an external and internal adsorption surface, provides both high hydrophilicity and low water demand of the zeolite, which makes it possible to obtain homogeneous viscous suspensions with a low water-solid ratio for bitumen pastes. The viscosity ranges of the water-mineral suspension necessary to obtain bituminous paste for emulsifiers of various nature and dispersion have been determined. It is shown that the zeolite-containing rock (ZSP) has the lowest water demand among the selected emulsifiers. The influence of the water-reducing effect of the plasticizer on the structure of bituminous pastes has been established.
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Buckley, A., Y. Xu, S. Burke, et al. "P0757 Emulsifier restriction does not impair nutrient intake and improves food-related quality of life in active Crohn’s disease: dietary analysis of the ADDapt randomised controlled trial." Journal of Crohn's and Colitis 19, Supplement_1 (2025): i1463—i1465. https://doi.org/10.1093/ecco-jcc/jjae190.0931.
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Abstract Background Food additive emulsifiers are prevalent in the food supply1 and have been implicated in the development of intestinal inflammation2. A novel low-emulsifier diet (LED) has been tested for its effect in managing active Crohn’s disease (CD), however, it is crucial to consider the impact of dietary restrictions on nutrient intake and food-related quality of life (FRQoL). The aim of this study was to investigate whether dietary counselling can reduce emulsifier intake and whether this impacts dietary intake or FRQoL. Methods The ADDapt trial (NCT04046913) is a randomised, double-blind, placebo-controlled, re-supplementation trial in 154 patients with active CD, the clinical results of which are presented separately. Participants followed either a LED (LED group) or a LED with emulsifier re-supplementation (control). Both groups were provided dietary counselling from a dietitian as well as 25% of their foods from grocery deliveries and 3 daily trial snacks, which either did (control) or did not (LED) contain emulsifiers. Outcomes were measured at baseline and at week-8. Intake was measured using gold-standard 7-day food records which were coded using Nutritics software combined with an in-house emulsifier database1. FRQoL was measured using the validated FR-QoL-293. Outcomes at week-8 were compared between groups using unpaired tests and between baseline and week-8 in the LED group using paired tests. Results 113 participants completed the trial with 102 submitting both baseline and week-8 food records. Patients in the LED group reduced emulsifier intake from median 30.0 (IQR 33.0) to 2.5 (6.0) emulsifiers per week (p<0.001) (Figure 1). Patients in the control group consumed on average 2.5 g/d (±1.1) carrageenan, 3.6 g/d (±1.6) carboxymethyl cellulose and 0.8 g/d (±0.3) polysorbate-80 from re-supplemented trial snacks (all zero in the LED group). At week-8, energy and nutrient intakes were similar between groups, with only protein and calcium intake from trial snacks being different (Table 1). In the LED group, there were no major reductions in nutrient intake except for a small reduction in protein (Figure 1). FR-QoL-29 score significantly increased in the LED group (66.0 (IQR 20.0) to 76.0 (19.0), p=0.001) but not in the control group (67.0 (22.0) to 69.0 (15.3), p=0.09). Conclusion Dietary counselling significantly reduced emulsifier intake but did not result in major impairments in energy or nutrient intake. While the LED group had a reduction in protein, intake remained above the reference nutrient intake, indicating overall little negative impact of a LED on dietary intake. FRQoL improved on the LED. A LED is feasible and nutritionally safe in patients with active CD. Funding The Leona M. and Harry B. Helmsley Charitable Trust References 1.Sandall A, Smith L, Svensen E, Whelan K. Emulsifiers in ultra-processed foods in the UK food supply. Public Health Nutr. 2023; 26(11):2256-2270. 2.Chassaing B, Koren O, Goodrich JK, Poole AC, Srinivasan S, Ley RE, Gewirtz AT. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature. 2015;519(7541):92-6. 3.Hughes LD, King L, Morgan M, Ayis S, Direkze N, Lomer MC, Lindsay JO, Whelan K. Food-related Quality of Life in Inflammatory Bowel Disease: Development and Validation of a Questionnaire. J Crohns Colitis. 2016;10(2):194-201.
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Magdassi, S., M. Frenkel, and N. Garti. "Correlation Between Nature of Emulsifier and Multiple Emulsion Stability." Drug Development and Industrial Pharmacy 11, no. 4 (1985): 791–98. http://dx.doi.org/10.3109/03639048509057456.
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Gasa-Falcon, Ariadna, Isabel Odriozola-Serrano, Gemma Oms-Oliu та Olga Martín-Belloso. "Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion". Food & Function 10, № 2 (2019): 713–22. http://dx.doi.org/10.1039/c8fo02069h.
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Zou, Liqiang, Wei Liu, Chengmei Liu, Hang Xiao, and David Julian McClements. "Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate." Food & Function 6, no. 8 (2015): 2475–86. http://dx.doi.org/10.1039/c5fo00606f.
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Excipient emulsions can be specifically designed to increase the bioavailability of powdered curcumin. The bioavailability depends on the nature of the emulsifier used to coat the droplets in the excipient emulsion.
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A. Turki, Muna, Sana H. Awad, and Sura K. Ibrahim. "SYNTHESIS AND CHARACTERIZATION OF NEW DEMULSIFIER FROM NATURAL AND SYNTHETIC POLYMER." iraq journal of market research and consumer protection 14, no. 2 (2022): 26–33. http://dx.doi.org/10.28936/jmracpc14.2.2022.(4).
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This research included the preparation and characterization of new demulsifies from natural and synthetic polymers of chitosan and polyvinyl alcohol that are environmentally friendly and at the same time have high efficacy comparable to emulsifiers. imported foreign. The prepared compounds were examined using infrared spectroscopy and nuclear magnetic resonance spectroscopy, and all the spectral signals of the polymers were in good agreement with the chemical composition of the polymers. And the melting and decomposition that occur on polymers at high temperatures. The effect of the length and type of side chain in the compositions of polymers on the process of water separation of oil emulsions was studied, and they had an important impact on the levels of water separation. The solubility behavior of polymers was also known, so that there was a solubility difference in Different organic solvents according to the type of the side chain of a hydrocarbon nature, and the best solubility of the prepared polymers was a solvent (dimethyl sulfoxide). The best polymerization time was found (12) h, as well as the best temperature at which polymerization takes place is (70 °C) and the prepared emulsion was compared with The commercial emulsifier was evaluated for its efficiency in separating water from crude oil (crude oil Basra) and compared to the commercial emulsifier, it was more efficient than the commercial one in separating water from oil.
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Rahmawati, Indah, Evi Liviawaty, Rusky Intan Pratama, and Junianto. "Carrageenan in Seaweed (Eucheuma sp.) and Use of Carrageenan in Fishery Food Products: A Review." Asian Journal of Fisheries and Aquatic Research 23, no. 6 (2023): 1–10. http://dx.doi.org/10.9734/ajfar/2023/v23i6617.
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Carrageenan is a hydrocolloid compound found in red seaweed (Rodhophyta). Carrageenan-producing sources are Eucheuma cottonii seaweed with kappa carrageenan type and Eucheuma spinoum with iota carrageenan type. Kappa carrageenan is widely used in food products because its availability is very abundant in nature compared to iota and lambda carrageenan types. The boiling method with an alkaline solution is a method that is often used in extracting carrageenan. Carrageenan has properties as a stabilizer, thickener, gelling agent, and emulsifier. Carrageenan is widely applied in the food and non-food sector. In food products, carrageenan functions as a food additive, thickener, and emulsifier, and can increase the protein and fiber content of a food product.
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Mustapha, Abdullah Naseer, Maitha AlMheiri, Nujood AlShehhi, et al. "The Microencapsulation of Tung Oil with a Natural Hydrocolloid Emulsifier for Extrinsic Self-Healing Applications." Polymers 14, no. 9 (2022): 1907. http://dx.doi.org/10.3390/polym14091907.
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In this work, tung oil was utilised as a catalyst-free self-healing agent, and an in-situ polymerization process was applied to encapsulate the tung oil core with a poly(urea-formaldehyde) (PUF) shell. The conventional poly(ethylene-alt-maleic-anhydride) (PEMA) polymer was compared to a more naturally abundant gelatin (GEL) emulsifier to compare the microcapsules’ barrier, morphological, thermal, and chemical properties, and the crystalline nature of the shell material. GEL emulsifiers produced microcapsules with a higher payload (96.5%), yield (28.9%), and encapsulation efficiency (61.7%) compared to PEMA (90.8%, 28.6% and 52.6%, respectively). Optical and electron microscopy imaging indicated a more uniform morphology for the GEL samples. The thermal decomposition measurements indicated that GEL decomposed to a value 7% lower than that of PEMA, which was suggested to be attributed to the much thinner shell materials that the GEL samples produced. An innovative and novel focused ion beam (FIB) milling method was exerted on the GEL sample, confirming the storage and release of the active tung oil material upon rupturing. The samples with GEL conveyed a higher healing efficiency of 91%, compared to PEMA’s 63%, and the GEL samples also conveyed higher levels of corrosion resistance.
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Garti, N. "What can nature offer from an emulsifier point of view: trends and progress?" Colloids and Surfaces A: Physicochemical and Engineering Aspects 152, no. 1-2 (1999): 125–46. http://dx.doi.org/10.1016/s0927-7757(98)00621-9.
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Shah, Mansoor Ul Hassan, Muhammad Moniruzzaman, Mahabubur Rahman Talukder, and Suzana Yusup. "Emulsion stability and antimicrobial activity of Ionic liquid-based formulation." E3S Web of Conferences 287 (2021): 04003. http://dx.doi.org/10.1051/e3sconf/202128704003.
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Chemical dispersants is one of the globally accepted remediation technique used for marine oil spill. However, the toxicity related with these dispersants confined its application in marine environment. Therefore, to overcome this problem, the employment of environmentally benign dispersants is one of the effective conceivable approach. In this study, the formulation comprised of choline based ionic liquid, choline laurate ([Cho][Lau]) and a biosurfactant, lactonic sophorolipids (LS) were used as a crude oil emulsifier. The toxicity of the newly developed formulation was evaluated to confirm their safe employment in sea water. The developed formulation worked effectively as a crude oil emulsifier and formed a stable crude oil emulsion. The toxicity study against Gram-positive and -negative bacteria depicts the “practically harmless” nature of the developed formulation. Thus, the results presented in this study showed that the new formulation can potentially replace the conventional dispersant used for marine oil spill remediation.
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Brahmi, Rym, Kheira Diaf, Zineb Elbahri, and Milad Baitiche. "Preparation and in-vitro evaluation of single and bi-layered beeswax-based microparticles for colon-specific delivery of mesalamine." Journal of the Serbian Chemical Society, no. 00 (2023): 88. http://dx.doi.org/10.2298/jsc230501088b.
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Beeswax is selected as a natural coating material for the development of new colon specific drug delivery systems charged by mesalamine. In a first step, beeswax microparticles are prepared using hot-melt process of microencapsulation where drug:beeswax ratio, stirring speed, emulsifier concentration and pH of external phase are varied for the optimization of the drug entrapment and microparticles' morphology. The effect of the nature of emulsifier by studying the hydrophilic-lipophilic balance HLB value is also discussed. In a second step, to obtain delayed delivery systems, bi-layered microspheres are elaborated by the process of emulsion-solvent evaporation using ethylcellulose and cellulose acetate butyrate as outer enteric coating layer. All formulations are characterized by infrared spectroscopy, X-ray diffraction, scanning electron microscopy and optical microscopy. The drug release is established in simulated gastric, small bowel and colon liquids and the release mechanism is discussed by applying the Korsmeyer- Peppas model.
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GARTI, NISSIM, and GOUBRAN F. REMON. "Relationship between nature of vegetable oil, emulsifier and the stability of w/o emulsion." International Journal of Food Science & Technology 19, no. 6 (2007): 711–17. http://dx.doi.org/10.1111/j.1365-2621.1984.tb01890.x.
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Sanjeev, Kumar, and Kabir-ud-Din. "Water-in-oil microemulsion : influence of co-surfactant chain- length and nature of emulsifier." Journal of Indian Chemical Society Vol. 80, Apr 2003 (2003): 305–10. https://doi.org/10.5281/zenodo.5839562.
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Department of Chemistry, Aligarh Muslim University, Aligarh-202 002, India <em>E-mail:</em> kabir7@rediffmail.com Fax: 91-0571-708336 <em>Manuscript received 19 September 2002</em> Two types of water-in-oil (w/o) microemulsions : anionic sodium dodecyl sulfate (SDS) and cationic cetyltrimethylammonium bromide (CTAB) have been studied at various temperatures (25-35º) as a function of alkyl chain-length of co-surfactant (<em>n</em>- alkanols, C<sub>4</sub>OH-C<sub>8</sub>OH) and oil (<em>n</em>-alkanes, C<sub>5</sub>H-C<sub>7</sub>H). The free energy of transfer of co-surfactant from the continuous oil phase to the interfacial region (ΔG<sup>0</sup><sub>s</sub>) has been reported and the adsorption free energy per methylene group of the alkanols (ΔG<sup>0</sup><sub>s</sub>,<sub>alkanoi</sub>/CH<sub>2</sub>) has been computed. With increase in the water content the appearance of microemulsion systems changed from a clear solution to bluish which finally became turbid. The transitions were identified on the basis of specific resistance measurements. A significant change in specific resistance was observed at the transitions. The critical <em>n</em><sub>water</sub>/<em>n</em><sub>oil</sub> ratio (<em>V</em><sub>c</sub>) where the microemulsion is about to breakdown, was calculated with the help of viscosity measurements.
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Fukleva, L. A., О. О. Saliy, О. P. Bаulа, L. O. Puchkan, and О. V. Hrechana. "Methods of mathematical planning of the experiment and their use in the development of the composition of the ointment with essential oil thymus vulgaris l. For vaginal application." News of Pharmacy 107, no. 1 (2024): 74–79. http://dx.doi.org/10.24959/nphj.24.130.
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One of the most important pharmaceutical factors is excipients, their nature and quantity, which increase the pharmacological activity and safety of APIs by creating dosage forms that are optimal in composition, properties, and type, and/or by changing the chemical modification of the molecule responsible for the pharmacological effect of the active substance. Variability or variation in the number of excipients and the use of different excipients with the same intended functionality can complicate the release rate and bioavailability of drugs. The use of mathematical methods at the stage of the experiment planning reduces the total number of experiments and at the same time provides reliable results. Aim. To study the most used types of mathematical planning of the experiment, and select the most acceptable model for developing the optimal composition of a vaginal ointment with the thyme (Thymus vulgaris L.) essential oil. Results and discussions. To develop the optimal composition of the ointment, 10 bases containing various excipients (factor A) and 6 excipients as an emulsifier (factor B) were used. The concentration of the thyme essential oil was 5 % in all samples. The degree of thymol release in the in vitro study using the equilibrium dialysis method was chosen as the criterion for choosing the optimal composition. The selection of excipients for the development of a soft dosage form was carried out using the method of the a priori ranking since both bases and emulsifiers were selected as the most widely used in the pharmaceutical technology, with known characteristics, safety profile, application experience. Conclusions. The degree of influence of each factor has been determined, and the series of Duncan’s test have been constructed for each factor – by factor a: а3 > а5 > а4 > а6 > а2 > а8 > а7 > а10 > а9> а1, and by factor b: b2 > b3 > b5 > b4 > b6 > b1. Based on the mathematical planning of the experiment, an ointment base and an emulsifier for developing the composition of a vaginal gel with the thyme oil have been determine.
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Фуч, Уляна Василівна, Богдан Остапович Дзіняк, and Роман Олександрович Субтельний. "Study of emulsifier nature effect on the process of hydrocarbon fraction cooligomerization in the emulsion." Eastern-European Journal of Enterprise Technologies 4, no. 6(76) (2015): 54. http://dx.doi.org/10.15587/1729-4061.2015.47205.
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ZAPATA, Angela María Ormaza, Sneyder RODRÍGUEZ-BARONA, and Gloria Inés Giraldo GÓMEZ. "Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids." Brazilian Journal of Food Technology 18, no. 1 (2015): 23–30. http://dx.doi.org/10.1590/1981-6723.2014.
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This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.
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Fanwa, Michèle N., Catherine Malhiac, Nicolas Hucher, Arnaud M. Y. Cheumani, Maurice K. Ndikontar, and Michel Grisel. "Triumfetta cordifolia Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics." Polymers 15, no. 13 (2023): 2828. http://dx.doi.org/10.3390/polym15132828.
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The cosmetics industry is searching for efficient and sustainable substances capable of stabilizing emulsions or colloidal dispersions that are thermodynamically unstable because of their high surface energy. Therefore, surfactants are commonly used to stabilize the water/oil interface. However, the presence of a surfactant is not always sufficient to obtain stable emulsions on the one hand, and conventional surfactants are often subject to such controversies as their petroleum origin and environmental concerns on the other hand. As a consequence, among other challenges, it is obvious that research related to new—natural, biodegradable, biocompatible, available, competitive—surfactants are nowadays more intensive. This study aims to valorize a natural gum from Triumfetta cordifolia (T. cordifolia) as a sustainable emulsifier and stabilizer for oil-in-water (O/W) emulsions, and to evaluate how the nature of the fatty phase could affect this potential. To this end, O/W emulsions were prepared at room temperature using three different oils varying in composition, using a rotor–stator mixer. Resulting mixtures were characterized using optical microscopy, laser granulometry, rheology, pH and stability monitoring over time. The results demonstrated good potential for the gum as an emulsifying agent. T. cordifolia gum appears efficient even at very low concentrations (0.2% w/w) for the preparation and stabilization of the different O/W emulsions. The best results were observed for cocoglyceride oil due to its stronger effect of lowering interfacial tension (IFT) thus acting as a co-emulsifier. Therefore, overall results showed that T. cordifolia gum is undoubtedly a highly promising new bio-sourced and environmentally friendly emulsifier/stabilizer for many applications including cosmetics.
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Hidajat, Marcel Jonathan, Wantaek Jo, Hyeonhyo Kim, and Jongho Noh. "Effective Droplet Size Reduction and Excellent Stability of Limonene Nanoemulsion Formed by High-Pressure Homogenizer." Colloids and Interfaces 4, no. 1 (2020): 5. http://dx.doi.org/10.3390/colloids4010005.
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Limonene as an interesting bioactive material that has great benefits due to its antimicrobial and anti-carcinogen properties. However, it has several limitations such as its oxidative and oily nature. In order to overcome these limitations, a high-pressure homogenizer (HPH) was utilized to produce limonene nanoemulsion, which enhances its dispersibility while preventing oxidation with great stability. Limonene was pre-mixed with soybean oil as carrier oil prior to emulsification. The effect of soybean oil to limonene ratio, number of pass, homogenization pressure, emulsifier concentration and homogenization method were observed. A stability test was also conducted for 28 days at room temperature. The result revealed that soybean oil and limonene demonstrated a certain ratio to produce the most stable nanoemulsion. Meanwhile, emulsion size could be reduced from 327.8 nm to 55.5 nm in five passes at 1000 bar. Increasing the emulsifier concentration could reduce the droplet size to 40 nm. A comparison with other emulsification method showed that HPH was the best emulsification technique due to its intense emulsification power resulted from shear, cavitation, and droplet impacts. This study reveals that HPH is a great and simple way to produce stable limonene nanoemulsion for the cosmetic, pharmaceutical, and food industries.
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Tristantini, Dewi, Humala Paulus Hakim, and Muhammad Fadly Zuliardy. "Addition of egbe and ethanol to enhance mes performance as chemical flooding material." Jurnal Teknik Kimia Indonesia 10, no. 3 (2018): 120. http://dx.doi.org/10.5614/jtki.2011.10.3.2.
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Methyl ester sulfonate (MES) performance as chemical flooding material for EOR was investigated by adding emulsifier ethyl glycol mono butyl ether (EGBE) and ethanol. MES had interfacial tension (IFT) value as low as 10-3 dyne/cm, but its disadvantage was low solubility in brine water. Repairing this nature, MES was modified by adding nonyl phenol ethoxylate (Tergitol, as secondary surfactant), EGBE and ethanol. The mixed surfactant was tested for IFT value, solubility, and thermal influence to IFT value in various concentrations. The result indicated a significant effect of emulsifier concentration to IFT value. The longer carbon chains, the easier micelle interaction was formed. The positive effects to solubility were caused by the polarity of long chain EGBE and the increase of micro emulsion stability by ethanol. The best formulas were 1% concentration surfactant in brine water consist of MES 40%, Tergitol 20%, ethanol 40% and 0.3% of MES 40%, Tergitol 20%, EGBE 40%. These formulas also had better solubility than MES alone, since they only form one phase. Heat treatment at 62.5 oC for 1 day caused lower IFT because of increasing interaction between emulsifier and micelle. Further heating resulted in a higher IFT as the emulsifier structure collapsed, which made interactions difficult to achieve. Keywords: EOR, interfacial tension, methyl ester sulfonate, non-ionic, surfactantAbstrakKinerja metil ester sulfonat (MES) sebagai bahan chemical flooding untuk EOR telah dilakukan dengan menambahkan pengemulsi etil glikol mono butil eter (EGBE) dan etanol. MES memiliki nilai tegangan permukaan (IFT) sebesar 10-3 dyne/cm, tetapi memiliki kelarutan yang rendah dalam air formasi. Untuk memperbaiki sifat ini, MES ditambahkan dengannonyl phenol ethoxylate (Tergitol) sebagai surfaktan kedua, EGBE dan etanol. Hasil formulasi surfaktan diuji nilai IFT, kelarutan dan pengaruh termal terhadap nilai IFT dalam berbagai tingkat konsentrasi. Hasil pengujian mengindikasikan adanya pengaruh konsentrasi pengemulsi yang besar terhadap nilai IFT. Rantai karbon yang lebih panjang berakibat semakin mudah interaksi micelle terjadi. Kelarutan yang semakin tinggi disebabkan polaritas dari rantai panjang EGBE dan meningkatnya stabilitas mikroemulsi oleh alkohol. Hasil formulasi terbaik didapatkan pada konsentrasi surfaktan 1% dengan MES 40%, Tergitol 20%, Alkohol 40% dan konsentrasi surfaktan 0,3% dengan MES 40%, Tergitol 20%, EGBE 40%. Formula ini memiliki kelarutan yang lebih baik daripada MES karena hanya membentuk 1 fase. Pengaruh pemanasan 62,5 oC selama 1 hari menyebabkan IFT semakin rendah karena meningkatnya interaksi antara pengemulsi dan micelle. Pemanasan yang berlebihan menyebabkan IFT naik karena rusaknya struktur pengemulsi sehingga interaksi sulit terjadi.Kata kunci: EOR, metil ester sulfonat, non-ionik, surfaktan, tegangan permukaan
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Puligundla, Pradeep, and Seokwon Lim. "A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage." Foods 11, no. 12 (2022): 1677. http://dx.doi.org/10.3390/foods11121677.
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Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added.
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Prajapati, Vijay, Bhupendra Giri, Suchita Wamankar, Gyanesh Kumar Sahu, and Rajesh Kumar Nema. "An Overview on Isolation & Evaluation of Flaxseed Mucilage and its use as a Pharmaceutical Excipients." International Journal of Advanced Multidisciplinary Research and Studies 5, no. 1 (2025): 143–53. https://doi.org/10.62225/2583049x.2025.5.1.3631.
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Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added.
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Sriaandhal, Sabalingam, and Aravinda Siriwardhene Malitha. "A review on emerging applications of emulgel as topical drug delivery system." World Journal of Advanced Research and Reviews 13, no. 1 (2022): 452–63. https://doi.org/10.5281/zenodo.5896036.
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Topical drug delivery is a convenient mode of drug delivery to treat localized infections. Topical medications are available in many dosage forms, such as creams, ointments, gels, pastes, and lotions. Both emulsions and gels are known for their benefits as topical preparations with few limitations. The literature on emulgel formulations was searched in June 2021 from various scientific journal articles. From a total of 102 searched articles, 24 duplicated articles and 36 irrelevantly judged on the abstract or full papers were excluded. Finally, 47 articles were selected for review. Emulgel possesses many promising properties for dermatological use such as being greaseless, easily removable, easily spreadable, emollient, non-staining, longer shelf-life, transparent, having an elegant appearance and having less potential to cause serious side-effects. Many formulation scientists have started to develop emulgel using various active pharmaceutical ingredients, especially which are hydrophobic in nature. We conclude that formulated emulgels have shown excellent results in aspects such as appearance, rate of drug penetration to skin, rate of drug release and therapeutic response. This review article is mainly focused on formulation, ingredients, methods, and recent developments in emulgel formulations.
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Bannikov, L. P. "Characterization of "water in coal tar" emulsions stabilized with pulverized coal matter." Journal of Coal Chemistry 1 (2023): 11–17. http://dx.doi.org/10.31081/1681-309x-2023-0-1-11-17.
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CHARACTERIZATION OF "WATER IN COAL TAR" EMULSIONS STABILIZED WITH PULVERIZED COAL MATTER © L.P. Bannikov, PhD in Technjcal Sciences (State Enterprise "Ukrainian State Scientific Research Institute of Coal Chemistry (UKHIN), 7 Vesnina str., Kharkiv, 61023, Ukraine) Difficulties in dehydrating coal tar, especially those with a high degree of pyrolysis, are associated with the complex nature of numerous intermolecular interactions that provide high viscosity of the dispersion medium. On the other hand, emulsions are stabilized by dispersed particles insoluble in toluene and quinoline. However, the most distinctive feature is the stabilization of water droplets by the particles of the coke oven carry–over. First of all, the carry–over is related to the chamber loading process as well as the steam and hydro injection used. This leads to the absorption of the smallest dust particles by the condensing tar. The presence of functional groups in the coal substance gives hydrophilicity to the generally hydrophobic conventional coal molecule. In addition, the mineral part of coal also contributes to the diffusivity of the substance, which makes it surface active and capable of stabilizing emulsions. It has been shown that such particles are capable of forming stable multiple emulsions, which, as is known from the experience of oil dehydration, are very stable. The formation of emulsions was carried out on a mechanical stirrer, samples of crushed coking coal were used as emulsifiers, clay and sand were taken as a hydrophilic standard, and industrial soot was used as a hydrophobic standard. The maximum volume of the emulsion was obtained when "Zh" coal and "OS" coal were used as a powder emulsifier. The minimum volume of the emulsion was formed when hydrophilic components, such as sand and clay, were introduced into the system. The formation of multiple emulsions of the "tar in water/water in tar" type was noted. With an increase in the degree of hydrophobicity of powdered emulsifiers, the droplet size decreases, the interfacial surface increases, and the emulsion becomes more stable. The emulsifying ability of powders is explained by the formation of a structural and mechanical barrier. Keywords: coal tar, quinoline-insoluble substances, coal substance, stabilizers, hydrophilicity, hydrophobicity, multiple emulsions. Corresponding author: Bannikov Leonid P., e-mail: ukhinbannikov@gmail.com
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Khusna, Amaliatul, Chatarina Lilis Suryani, Thunnalin Winuprasith, Saptya Fajar Pertiwi, Erista Adisetya, and Ichlasia Ainul Fitri. "Pengaruh Penambahan Nanoselulosa terhadap Stabilitas Emulsi Santan sebagai Enkapsulan Kurkumin: Stabilitas Emulsi dan Kurkumin." Jurnal Teknologi dan Industri Pangan 34, no. 2 (2023): 166–78. http://dx.doi.org/10.6066/jtip.2023.34.2.166.
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Curcumin is a bioactive compound characterized by its non-polar nature and low stability. Encapsula-tion of curcumin using emulsion system such as coconut milk can increase its stability. However, emulsion systems tend to become unstable during food processing and storage. Therefore, stabilizers and emulsifiers are necessary to ensure stability. Natural stabilizers are preferred over synthetic ones. In this study, nano-celluloses, including nanocrystalline and nanofibrillated cellulose, were used as a stabilizer, and whey pro-tein isolate (WPI) was used as an emulsifier. The primary objective of this study was to investigate the impact of different types and concentrations of nanocellulose on the stability of curcumin and oil-in-water (o/w) emulsions in coconut milk. Two types of commercial nanocellulose materials were utilized: nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC). Additionally, a combination of both NCC and NFC was used at concentrations of 0.125 and 0.25% (w/w). The results revealed that the viscosity increased as the concentration of nanocellulose increased. The particle size increased at higher concentrations of NFC and the combination of NCC and NFC, while it decreased with increasing NCC concentration. The lightness va-lue (L*) decreased with higher concentrations of nanocellulose in all sample types. However, this difference was not visually significant. In terms of curcumin stability, the addition of nanocellulose, particularly NFC at a concentration of 0.25%, led to an increase in stability. Higher viscosity resulted in an extended shelf life because it slowed down the rate of creaming index as compared to the control emulsion. Increasing the concentration of nanocellulose enhanced the effectiveness of maintaining the stability of curcumin and oil-in-water emulsions in coconut milk due to the higher viscosity. NFC as well as the combination of NFC and NCC at a concentration of 0.25% proved to be the most preferable option for achieving the highest stability.
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Stuzhuk, A. N., I. A. Gritskova, P. S. Gorbatov, A. V. Shkol’nikov, and A. A. Kuznetsov. "Influence of dispersion conditions and nature of the emulsifier on the dispersity and stability of artificial polymer suspensions based on polyetherimide." Russian Chemical Bulletin 71, no. 2 (2022): 382–88. http://dx.doi.org/10.1007/s11172-022-3423-4.
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Dulina, O. A., A. D. Tarasenko, A. M. Bukanov, and A. A. Ilyin. "THE INFLUENCE OF THE METHOD OF RUBBER ISOLATION FROM LATEX ON THE PROPERTIES OF ELASTOMERIC MATERIALS BASED ON BUTADIENE-NITRILE RUBBERS." Fine Chemical Technologies 12, no. 4 (2017): 85–90. http://dx.doi.org/10.32362/2410-6593-2017-12-4-85-90.
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The properties of butadiene-nitrile rubbers obtained by various methods of synthesis and isolation from latex and rubbers based on them were studied in the article. The surface free energy of samples was determined using the Owens, Wendt, Rabel and Kaelble method. It was shown that the surface energy of elastomeric materials is affected 1) by non-rubber components, the content and nature of which are determined by the method of obtaining and isolating rubber from latex and 2) by the number of nitrile groups in the rubber macromolecule. The kinetics of vulcanization of rubber compounds based on the investigated rubbers has been studied. It was shown that rubber compounds based on rubbers containing a residual emulsifier are vulcanized longer. Elastic-strength properties were studied, and it was concluded that rubbers based on butadienenitrile rubbers synthesized by various methods with the same content of bound nitrilacrylic acid have different physico-mechanical properties and cannot be used interchangeably without changing the formulation and technological parameters of their processing.
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Yadav, Prerna, and Felix Zelder. "Metal-Salen-based Probes for the Selective Detection of Phosphates via a Disassembly Approach." CHIMIA International Journal for Chemistry 74, no. 4 (2020): 252–56. http://dx.doi.org/10.2533/chimia.2020.252.
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Polyoxophosphates are ubiquitous in nature and play important roles in biological systems and in the environment. Pyrophosphate (PPi), an important member of this family, is produced in over 200 biochemical reactions and is a marker in clinical diagnosis. In addition to its endogenous role, PPi alias E450 is currently used as preservative, emulsifier or taste intensifier in foodstuff. Despite this widespread occurrence and biological importance, it is rather surprising that robust chemical systems that detect selectively and sensitively PPi in challenging matrices are still lacking. This mini review focuses on metal-salen complexes as reaction-based fluorescent sensors for the selective detection of PPi and other phosphates. The mode of detection is based on a novel disassembly approach in which the metal ion is sequestered by the target analyte from the complex and the metal-free ligand hydrolyses spontaneously into its fluorescent subunits. Optimizations of the probe and applications for PPi detection in cells and foodstuff are described.
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Biswas, Ranu, and Kalyan Kumar Sen. "DEVELOPMENT AND CHARACTERIZATION OF NOVEL HERBAL FORMULATION (POLYMERIC MICROSPHERES) OF SYZYGIUM CUMINI SEED EXTRACT." International Journal of Applied Pharmaceutics 10, no. 5 (2018): 226. http://dx.doi.org/10.22159/ijap.2018v10i5.28624.
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Objective: The purpose of the present investigation was to develop and characterize a novel herbal formulation (polymeric microspheres) of Syzygium cumini seed extract.Methods: The extract-loaded microspheres using biological macromolecule ethyl cellulose (EC) was prepared by o/w emulsion solvent evaporation technique using polyvinyl alcohol (PVA) emulsifier. The effect of various process and formulation variables (stirring speed, evaporation time, drug/polymer ratio and organic/aqueous phase ratio) on the properties of microspheres was evaluated.Results: Micromeritic properties indicated good flow properties, and scanning electron microscopy (SEM) confirmed the spherical nature of the prepared microspheres. The particle size and entrapment efficiency were varied between 34.25 to 176.25 µm and 10.51 to 42% depending upon the variables. All the formulations showed minimal drug release in an acidic environment (pH 1.2) confirming the prevention of drug release in the stomach and enteric nature of the polymer. Sustained drug release has been observed in alkaline dissolution media (pH 7.4) after 12 h of drug release study except for formulation F7 which contains a lower concentration of polymer. The fourier transform infrared spectroscopy (FTIR) analysis indicated the compatibility of the extract with the polymer. The absence of extract-polymer interaction was indicated by the differential scanning calorimetry (DSC) thermogram. x-ray diffraction (XRD) analysis revealed the amorphous nature of the extract in the microspheres which in pure form exhibits a crystalline structure.Conclusion: The findings of this present study suggest that microsphere formulation was a promising carrier for novel delivery of herbal drugs.
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Ngan, Tran Thi Kim, Thien Hien Tran, Ly Thi Ngoc Minh, Huynh Bao Long, and Xuan Tien Le. "Application of pomelo essential oil (Citrus Grandis L.) in effective scenting of diffused products." E3S Web of Conferences 306 (2021): 04020. http://dx.doi.org/10.1051/e3sconf/202130604020.
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In order to minimize the toxic effects of scent compounds from chemicals to the environment and humans. Besides, the increasing demand of consumers for natural compounds, so the research team has conducted a search for compounds with good odor-producing ability and high activity extracted from the species plants in nature. The study was carried out based on the investigation of influencing parameters in product formulations such as carrier, essential oil, emulsifier, solvent. Research results are based on the evaluation of the product's volatility and appearance. At the same time, it is also shown that pomelo essential oil has the ability to combine with many other ingredients in the product without being denatured, with the content of 4% pomelo essential oil is diffused with a pleasant scent that is not pungent and can High deodorizing capacity in the air. The obtained research results have opened new perspectives on the applicability and potential of essential oils in the aromatherapy industry or cosmetic field, used as an alternative to artificial fragrances with properties of environmental friendliness.
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Koshevar, V. D., I. I. Goncharik, and D. A. Busel. "Effect of the concentration factor and emulsifier nature on the type, stability, and structural-rheological properties of emulsion based on an epoxy oligomer." Russian Journal of Applied Chemistry 84, no. 11 (2011): 1945–51. http://dx.doi.org/10.1134/s107042721111019x.
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Dupin, Damien, Steven P. Armes, Carole Connan, Paul Reeve, and Steven M. Baxter. "How Does the Nature of the Steric Stabilizer Affect the Pickering Emulsifier Performance of Lightly Cross-Linked, Acid-Swellable Poly(2-vinylpyridine) Latexes?" Langmuir 23, no. 13 (2007): 6903–10. http://dx.doi.org/10.1021/la063170j.
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Rampon, Vincent, Chantal Brossard, Nadine Mouhous-Riou, Benoı̂t Bousseau, Geneviève Llamas, and Claude Genot. "The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin." Advances in Colloid and Interface Science 108-109 (May 2004): 87–94. http://dx.doi.org/10.1016/j.cis.2003.10.004.
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Sampepana, Eldha, and Suroto Hadi Saputra. "Pemanfaatan Metil Ester Sulfonat pada Pembuatan Deterjen Cair." Jurnal Riset Teknologi Industri 7, no. 14 (2016): 143–55. http://dx.doi.org/10.26578/jrti.v7i14.1544.
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In the manufacture of detergents still using surfactants (which serves as an emulsifier) of crude oil in the form of the AS. (alcohol sulfate) and LAS (linear alkylbenzene sulfonate), where this type of surfactant cannot be degraded by microorganisms when discharged into the environment, causing environmental pollution. Methyl ester sulfonate surfactant is an anionic surfactant which has a composition of C16 - C18 fatty acids are capable of acting against nature deterjensinya, while the C12 - C14 fatty acids contribute to the foaming effect. The purpose of this study was to look for the formulation of methyl ester sulfonate (MES) the right to produce a good detergent by using materials such as methyl ester sulfonate surfactant self-made, methyl ester sulfonate and sodium lauryl market Ester Sulfate (SLS) with a concentration of 15 %, 20 % and 25 %. Detergent results of the study have high detergency ( net ) compared with the detergency of detergent commercial, have a stable emulsion stability, the stability of the foam/foam detergent power made from methyl ester sulfonate surfactant produces less foam, compared with a detergent made from SLS and surfactant SNI 06-4075-1996 standards.
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Bajpai, Vivek K., Rajib Majumder, Irfan A. Rather, and Kangmin Kim. "Extraction, isolation and purification of exopolysaccharide from lactic acid bacteria using ethanol precipitation method." Bangladesh Journal of Pharmacology 11, no. 3 (2016): 573. http://dx.doi.org/10.3329/bjp.v11i3.27170.
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<p>Lactic acid bacteria are classified ‘Generally Recognized As Safe’ (GRAS) with most effective potential to divert significant amount of fermentable sugars towards the biosynthesis of functional exopolysaccharide. Exopolysaccharides from lactic acid bacteria are receiving a renewed interest due to the claims of human health benefits, such as modulation of immune response system and more importantly in food and pharma industries as a texturizer, viscosifer, emulsifier and syneresis-lowering agent. Its purification methodology involves: a) Extraction of cell-free supernatant from lactic acid bacteria; b) Denature of protein using trichloroacetic acid; c) Ethanol precipitation; d) Dialysis; and e) Freeze drying. However, depending on nature of research, compounds can be further purified using scanning electron microscopy (SEM), infrared spectrum (IR); and nuclear magnetic resonance (NMR) spectral analyses.</p><p><strong>Video Clips</strong></p><p><a href="https://www.youtube.com/v/PGDyHPEk5jY">Part 1</a>: 7 min 42 sec</p><p><a href="https://youtube.com/v/G8ZMZ4z1DMs">Part 2</a>: 3 min 36 sec</p>
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Surya Alam, Widharta, Sabila Gitamara, Riki Wartakusumah, Muhammad Irfan Nurdin, and Zuhrina Masyithah. "Implementation of Amino Acid as a Natural Feedstock in Production of N-Acylamides as a Biocompatible Surfactants: A Review on Synthesis, Behavioral, Application and Scale-up Process." Journal of Pure and Applied Chemistry Research 11, no. 1 (2022): 9–30. http://dx.doi.org/10.21776/ub.jpacr.2022.011.01.616.
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The use of surfactants is extremely widespread for human life. The development of the use of surfactants has not reached detergents anymore, but for drug delivery, biolubricant, emulsifier, cosmetics, enhanced oil recovery (EOR), dispersants and even virus vectors. Unfortunately, the past history of surfactants had given a bad impression since many surfactants are difficult to decompose in nature, are toxic and are not suitable as biological materials. This article will examine the research development and production, synthesis pathway, classification, behaviour and application of N-Acyl amino acid (NAAAc) surfactants. Amino acid-based N-Acylamides (AAc) or NAAAc surfactants are next-generation biological surfactants. NAAAc can be synthesized by chemical and enzymatic pathway. NAAAc can also be combined with ionic liquids (ILs) to become green surfactants NAAAc ILs which is low in toxicity unlike conventional ILs. The conclusion of this article studied was NAAc production process that had the highest efficiency so far was the production through a catalytic chemical reaction, namely the fatty acid amidation or amino acid acylation process. The application of AAc-based N-Acylamides is so promising that it can be considered for scale-up processes in the future.
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Kudłacik-Kramarczyk, Sonia, Anna Drabczyk, Alicja Przybyłowicz, Weronika Kieres, and Marcel Krzan. "Development and Analysis of Bilayer Foamed Oleogels Stabilized with Ecogel™: Exploring the Role of Tween 80 in Modifying Physicochemical Properties." International Journal of Molecular Sciences 25, no. 23 (2024): 12632. http://dx.doi.org/10.3390/ijms252312632.
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Oleogels are structured materials formed by immobilizing oil within a polymer network. This study aimed to synthesize bilayer foamed oleogels using Ecogel™ as an emulsifier—a natural gelling and emulsifying agent commonly used to stabilize emulsions. Ecogel™ is multifunctional, particularly in cosmetic formulations, where it aids in creating lightweight cream gels with a cooling effect. However, the specific goal of this study was to investigate the physicochemical properties of oleogels formed with Ecogel™, Tween 80, gelatin, and glycerin. The combination of these ingredients has not been studied before, particularly in the context of bilayer foamed oleogels. The biphasic nature of the resulting materials was explored, consisting of a uniform lower phase and a foamed upper layer. Several analytical techniques were employed, including FT-IR spectrophotometric analysis, moisture content evaluation, surface wettability measurements, microscopic imaging, and rheological studies, in addition to surface energy determination. The results demonstrated that the addition of Tween 80 significantly improved the stability and rigidity of the oleogels. Furthermore, storage at reduced temperatures after synthesis enhanced the material’s stabilizing properties. These materials also showed an affinity for interacting with non-polar compounds, indicating potential applications in skincare, especially for interaction with skin lipids.
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Reis, Camily Aparecida, Andresa Gomes, and Paulo José do Amaral Sobral. "Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications—A Review." Foods 12, no. 19 (2023): 3602. http://dx.doi.org/10.3390/foods12193602.
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The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.
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Botova, O. I., I. A. Gritskova, E. A. Grinfel'd, N. A. Lobanova, and R. O. Shitov. "The Influence of the Nature and Concentration of the Emulsifier on the Degree of Dispersion and the Stability of Artificial Latex with Positively Charged Particles." International Polymer Science and Technology 43, no. 4 (2016): 7–10. http://dx.doi.org/10.1177/0307174x1604300402.
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Li, Min, Liping Zhang, Minghui Qiu, Yi Zhang, and Shaohai Fu. "Dyeing property of fluorescent pigment latex on cationic knitted cotton fabrics." Textile Research Journal 89, no. 3 (2017): 422–33. http://dx.doi.org/10.1177/0040517517748494.
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The recognized difficulties of pigment dyeing on cotton fabric are the large particle size of the pigment and low affinity between pigment particles and cotton fabric. The dispersion stability of the pigment and binding force between pigment particles and cotton fabric are important factors. To increase the stability of pigment dispersion, fluorescent pigment latex was prepared by encapsulating poly(methyl methacrylate-co-butyl acrylate) on the surface of C.I. Solvent Yellow 43. As a reactive emulsifier, allyloxy nonyl alcohol polyoxyethylene (10) ether sulfate can copolymerize with methyl methacrylate and butyl acrylate to endow the fluorescent pigment latex with negative charges. To improve the binding force between pigment particles and cotton fabric, the knitted cotton fabric was cationized. The prepared fluorescent pigment latex was further applied to dyeing of cationic fabrics by the exhaust dyeing process. Moreover, pseudo first- and second-order kinetic models were used to examine the adsorption kinetic data of fluorescent pigment latex on cationic cotton fabric. The results showed that the adsorption kinetic followed the pseudo second-order kinetic model, which indicated that the chemical sorption is a rate-limiting step, rather than mass transfer. The activation parameters were also evaluated to confirm the thermodynamic feasibility and spontaneous nature of cationic cotton dyeing with fluorescent pigment latex.
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Rosu, Genoveva, Emil Ioan Muresan, Adrian Florin Spac, et al. "Aromatherapeutic and Antibacterial Properties of Cotton Materials Treated with Emulsions Containing Peppermint Essential Oil (Menthae piperitae aetheroleum)." Polymers 15, no. 10 (2023): 2348. http://dx.doi.org/10.3390/polym15102348.
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The objective of the work was to obtain materials with aromatherapeutic and antibacterial properties by applying emulsions based on peppermint essential oil (PEO) onto cotton fabric. For this purpose, some emulsions based on PEO incorporated in various matrices (chitosan + gelatin + beeswax; chitosan + beeswax; gelatin + beeswax and gelatin + chitosan) were prepared. Tween 80 was used as a synthetic emulsifier. The influence of the nature of matrices and of the concentration of Tween 80 on the stability of the emulsions was evaluated by the creaming indices. The materials treated with the stable emulsions were analyzed in terms of sensory activity, of the comfort characteristics, and of the gradual release of the PEO in the artificial perspiration solution. The sum of volatile components retained by samples after exposure to air was determined by GC-MS. The results regarding antibacterial activity showed that materials treated with emulsions have a good inhibitory effect on S. aureus (diameters of the inhibition zones between 53.6 and 64.0 mm) and on E. coli (diameters of the inhibition zones between 38.3 and 64.0 mm). Our data suggest that by applying peppermint-oil-based emulsions on a cotton support, aromatherapeutic patches, bandages and dressings with antibacterial properties can be obtained.
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Jiang, Bin, Linlin Wang, Xiaojing Wang, et al. "Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties." Polymers 11, no. 8 (2019): 1353. http://dx.doi.org/10.3390/polym11081353.
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Phosvitin (Pv) is the principal phosphoprotein in chicken egg yolk and the most highly phosphorylated protein in nature. Pv is a good natural food antioxidant and emulsifier. However, the current extraction methods present disadvantages of complicated operation and are time-consuming. In this paper, Pv was extracted from the egg yolk by ultrasonic thermal-assisted extraction (UTAE). The effects of heating time, ultrasonic power and ultrasonic time on the extraction of Pv were investigated by a single factor. The purity of Pv, ratio of nitrogen to phosphorus (N/P), and activity were used as evaluation indexes. An efficient extraction of Pv was achieved when the sample was heated for 15 min at 80 °C and then processed for 10 min of ultrasonic treatment with an ultrasonic power of 600 W. Under optimal conditions, the purity and activity of Pv were 80% and 98%, respectively, whereas the ratio of N/P was 3.1. The obtained Pv was identified by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), Fluorescence analyses, fourier-transform infrared (FT-IR), and liquid chromatography-nanoelectrospray ionization mass spectrometry (Nano LC-ESI-MS/MS) analysis. The results showed there is no significant difference in the properties of Pv obtained by UTAE and Pv standard. The developed extraction approach is a simple, industrial compatible method without the use of any organic solvents.
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Dyachok, Vasyl, and Liubov Venher. "APPLICATION OF LIQUID EXTRACTION FOR WASTEWATER TREATMENT." Environmental Problems 9, no. 4 (2024): 213–17. https://doi.org/10.23939/ep2024.04.213.
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This article presents the results of studies of the structure of the emulsion formed in the wastewater of edible oil production. The process of refining edible oils produces stable emulsions that are released into wastewater and pose a threat to the hydrosphere. The main pollutants in these wastewaters are organic substances, mainly of a fatty nature, which existing wastewater treatment plants are unable to treat to the level of sanitary requirements. This creates a significant environmental problem as it causes pollution of surface waters with organic substances. This paper presents the results of studies of the structure of the emulsion formed in the wastewater of edible oil production. The type of emulsifier was determined, and an effective reactive method of emulsion destruction based on the established composition was substantiated. The proposed method of emulsion destruction ensures high-quality wastewater treatment and does not lead to the formation of additional polutants. To achieve a given degree of purification, traditional diagrams have been constructed to determine the number of transfer units that will correspond to the corresponding value of the MPC of polutants. The proposed method of wastewater treatment of edible oil production enterprises makes it possible to solve the problems of reducing environmental pollution and can be implemented in a wide range of changes in the composition of wastewater.
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Agatha, Stefanie Bernike, Setyaningrum Ariviani, and Simping Yuliatun. "Production of Fatty Acid Methyl Ester Surfactants using Palm Oil with Various Reaction Temperatures and Duration." agriTECH 44, no. 2 (2024): 144. http://dx.doi.org/10.22146/agritech.85421.
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Most surfactants are made from petrochemicals, posing significant environmental concerns due to the non- biodegradable and non-renewable nature. To address this challenge, surfactants from biodegradable, non-toxic, and harmless materials are required, such as Fatty Acid Methyl Ester (FAME) derived from palm oil. Therefore, this research aimed to investigate the effect of reaction tempetarures and durations as well as the interactions on the yield of FAME surfactants. The characteristics of the highest yield of FAME surfactants were also examined, including HLB (hydrophilic-lipophilic balance) value, surface tension, CMC (critical micelles concentration), density, and pH values. The study was conducted using Completely Randomized Factorial Design with three (3) factors, namely temperature (50 and 60 °C), reaction duration (60, 90, and 120 minutes), and the interaction. The results showed that the highest yield of 82.43% was produced at an interaction reaction temperature of 60 °C and a duration of 120 minutes. The characteristics of surfactants obtained were HLB value of 5.47, surface tension of 30.49 dyne/cm, capable of reducing surface tension by 73.20% (from 72.80 to 19.52 dyne/cm), CMC, density and pH values of 1.50% (v/v), 0.8757 g/cm 3 , and 6.86, respectively. These characteristics suggested that FAME has the potential for application as a water-in-oil (w/o) emulsifier. Moreover, the results could be applied to produce biodegradable surfactants using tropical oils through easy and simple technology.
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Osovskaya, Iraida Ivanovna, Anna Evgenievna Baranova, Aleksandr Vyacheslavovich Kurzin, and Viktor Ivanovich. "AGAR/NACMC COMPOSITE IS AN EFFECTIVE MEDIUM FOR THE GROWTH OF MICROORGANISMS." Chemistry of plant raw material, no. 3 (September 24, 2024): 71–80. https://doi.org/10.14258/jcprm.20240313610.
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A method for producing an agar/sodium carboxymethylcellulose composite has been developed for using it in microbiological practice. The physicochemical and colloidal-chemical properties of the obtained composite (surface tension, solubility, swelling, microscopy) have been studied. The gel-forming and film-forming abilities of the composite have been studied at different component ratios. IR spectra of composite films have been measured at different ratios of agar and sodium carboxymethylcellulose to characterize the nature of chemical bonds. The studied composite has been used as a nutrient medium in microbiology. The conditions for creating the nutrient medium have been optimized. The surface cultivation method has been used. The optimal time and temperature for growing microorganisms have been revealed. The ratio of polymer components in the nutrient medium has been determined. Images of microorganisms have been obtainned on an MBR-3 biological research microscope with a resolution of 100 times during the entire cultivation period. Microorganism growth was controlled by the OpenCFU program for colony-forming unit counting. The maximum number of colonies grown corresponds to the agar/sodium carboxymethyl cellulose ratio of 3 : 1. The expediency of using the composite for culturing bacterial cells in vitro is shown. The results of this study can be recommended for use in the food, textile, pulp and paper industries as a stabilizer, emulsifier, and polyampholyte with high sorption capacity.
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Zhang, Xinyu, Haoran Zhu, and Feng Xue. "Encapsulation of Essential Oils Using Hemp Protein Isolate–Gallic Acid Conjugates: Characterization and Functional Evaluation." Polymers 17, no. 13 (2025): 1724. https://doi.org/10.3390/polym17131724.
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Essential oils (EOs) represent natural bioactive agents with broad applications; however, their industrial utilization is often hampered by inherent volatility and instability, which current encapsulation methods struggle to overcome due to limitations such as reliance on synthetic surfactants. Proteins, owing to their amphiphilic nature, serve as materials for EOs microencapsulation, particularly when chemically modified. Building upon our previous work demonstrating improved emulsifying properties of hemp seed protein isolate (HPI) through covalent modification with gallic acid (GA), this study investigated its efficacy for essential oil encapsulation. This study developed a novel microencapsulation system utilizing conjugates of HPI and GA for stabilizing six essential oils (lemon, grapefruit, camellia, fragrans, oregano, and mustard). The microcapsules exhibited encapsulation efficiencies (EE) ranging from 40% to 88%, with oregano oil demonstrating superior performance due to carvacrol’s amphiphilic surfactant properties. Advanced characterization techniques revealed that high-EE microcapsules displayed compact morphologies, enhanced thermal stability, and reduced surface oil localization. Release kinetics followed either the Peppas or Weibull model, with oregano microcapsules achieving sustained release via matrix erosion mechanisms. Antioxidant assays and antimicrobial tests demonstrated multifunctional efficacy, where oregano microcapsules exhibited the highest radical scavenging and antimicrobial activity. These findings establish HPI-GA conjugates as unique dual-functional emulsifier-encapsulants, offering a sustainable and effective platform to enhance EO stability and bioactivity, particularly for applications in food preservation and pharmaceutical formulations.
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Yu, Fuqiang, Ying Wang, Yan Zhao, Jingyu Chou, and Xiaowu Li. "Preparation of Polyurea Microcapsules by Interfacial Polymerization of Isocyanate and Chitosan Oligosaccharide." Materials 14, no. 13 (2021): 3753. http://dx.doi.org/10.3390/ma14133753.
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(2-((1-(4-chlorophenyl)-1H-pyrazol-3-yl)oxy)-N-(3,4-dichlorophenyl)-propanamide) is a new oil-soluble compound with good fungicidal activity against Rhizoctonia solani. Chitosan oligosaccharide (COS) is the depolymerization product of chitosan and can be developed into biological pesticides, growth regulators, and fertilizers due to its various bioactivities. COS is an oligomer of β- (1 → 4)-linked d –glucosamine and can be taken as a polyamine. In this study, microcapsules were prepared by interfacial polymerization of oil-soluble methylene diphenyl diisocyanate and water-soluble COS. The effects of several key preparation parameters, e.g., emulsifier dosage, agitation rate during emulsification, and core/shell ratio, on properties of the microcapsules such as the encapsulation efficiency, particle size, and size distribution were investigated. The microcapsules were characterized by infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy, etc., and the encapsulation efficiency and release behaviors were investigated. The results show that the microcapsules have a smooth surface and 93.3% of encapsulation efficiency. The microcapsules showed slow-release behavior following a first-order kinetic equation, and the accumulative release rates of the microcapsules with core/shell mass ratios of 8.0/4.0, 8.0/5.0, and 8.0/6.0, were 95.5%, 91.4%, and 90.1%, respectively, on day 30. Due to many high biological activities, biodegradability, and the pure nature of COS, microcapsules formed from COS are promising for applications in controlled release of pesticides, growth regulators, and fertilizer.