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This study focuses on the synthesis and application of glycerol carbonate (GC) as an emulsifier for light crude oil. GC was synthesized from glycerol and dimethyl carbonate via transesterification, achieving a 90% yield. Characterization through 1H-NMR, 13C-NMR, and FT-IR confirmed its structure. The emulsification properties of GC were tested by mixing it with light crude oil and water, demonstrating effective emulsification and forming stable emulsions. Stability tests with GC concentrations of 60/40, 70/30, and 80/20 revealed that emulsions remained stable for over 24 h. A particle size analysis indicated that higher GC concentrations produced smaller droplet sizes, enhancing the emulsification efficiency. This study highlights the potential applications of GC in oil spill remediation and enhanced oil recovery, emphasizing its biodegradability and low toxicity as environmental benefits. Overall, GC is presented as an effective and eco-friendly emulsifier for light crude oil, offering stable emulsions and promising industrial applications.

Surfactants and emulsifiers are surface-active compounds (SACs) which play an important role in various industrial processes and products due to their interfacial properties. Many of the chemical surfactants in use today are produced from non-renewable petrochemical feedstocks, while biosurfactants (BS) produced by microorganisms from renewable feedstocks are considered viable alternatives to petroleum based surfactants, due to their biodegradability and eco-friendly nature. However, some well-characterised BS producers are pathogenic and therefore, not appropriate for scaled-up production. Marine-derived BS have been found to be produced by non-pathogenic organisms making them attractive possibilities for exploitation in commercial products. Additionally, BS produced from marine bacteria may show excellent activity at extreme conditions (temperature, pH and salinity). Despite being non-pathogenic, marine-derived BS have not been exploited commercially due to their low yields, insufficient structural elucidation and uncharacterised genes. Therefore, optimization of BS production conditions in marine bacteria, characterization of the compounds produced as well as the genes involved in the biosynthesis are necessary to improve cost-efficiency and realise the industrial demands of SACs.

An emulsifier with a targeted antioxidant effect was prepared using the inclusion complexes of octenyl succinic anhydride (OSA)-modified cassava amylose (CA) and quercetin (Q). The designed emulsifier, a carbohydrate polymer-flavonoid complex, exhibited both amphiphilic and antioxidant properties. To investigate the physical and oxidation stabilities of the prepared emulsion, three types of emulsions were prepared: primary emulsions stabilized by enzyme-modified starch, secondary emulsions stabilized by OSA-CA, and tertiary emulsions stabilized by Q-encapsulated complexes (OSA-CA/Q). The structural characteristics of CA, OSA-CA, and OSA-CA/Q were investigated by scanning electron microscopy, Fourier transform infrared spectrometry, and small-angle X-ray scattering analysis. The stabilities of the emulsions were evaluated based on their particle size distribution, zeta potential, creaming stability, and peroxide value. The results showed that the secondary and tertiary emulsions exhibited a relatively narrower particle size distribution than the primary emulsions, but the particle size distribution of the tertiary emulsions was the narrowest (10.42 μm). Moreover, the secondary and tertiary emulsions had lower delamination indices than the primary emulsions after 7 days of storage. The results obtained from the antioxidant experiments indicated that OSA-CA/Q exhibited good oxidation stability for application in emulsion systems.

Currently, a majority of oilseeds plants are converted into byproducts and waste materials during processing. Press cakes are rich in valuable biopolymers, such as proteins and polysaccharides (fiber, lignans, etc.). In this study flaxseed oil cake extract (FOCE) was used to stabilize flaxseed oil-in-water emulsions. The effect of FOCE with various flaxseed oil concentrations (10–50% v/v) on several physicochemical properties of emulsions, such as stability, rheology, color and particle size was investigated. The rheological parameters suggested that all samples were non-Newtonian fluids, whereas particle size measurements and calculation SPAN index provided information about the broadness of emulsions particle size distribution. FOCE was able to efficiently stabilize oil/water interfaces with a high oil content. Results obtained for FOCE were compared with effects for synthetic emulsifier (Tween 80) and separated FOCE compounds (flaxseed gum and flaxseed protein). FOCE emulsifying activity is a result of different water-holding and oil-binding capacities of flaxseed gum and protein. This result is an intriguing conclusion regarding the necessity for using pure emulsifiers, showing the possibility of using a bio-based extract containing biopolymers, which is part of the principles of circular economy and the idea of zero-waste. The results give the opportunity to use FOCE as an ingredient in efficient flaxseed oil emulsions stabilizer for food applications.

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

This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from biopolymers contain better mechanical strength but lack in moisture barrier properties. In order to increase the moisture barrier properties of chitosan and gelatin-based films in the current research work, different essential oils, i.e., thyme, cinnamon, basil, ginger, and cumin, at varying concentrations (1.0, 1.5, and 2.0%) were incorporated. Moreover, the concentrations of glycerol (plasticizer) and emulsifier (Tween 20) were kept constant to maintain homogeneity in the research. Antimicrobial films composed of gelatin and chitosan infused with essential oils were evaluated for their physicochemical (emulsion stability, particle size, and viscosity), FT-IR, microstructural (scanning electron microscopy), moisture barrier (water vapor permeability), and antimicrobial properties (E. coli, Salmonella, and S. aureus). Study outcomes elucidated significant variations (p < 0.05) as the concentration of essential oil was increased in the film solutions. An increased concentration of essential oil (2.0%) significantly enhanced the moisture barrier properties (1.12 ± 0.03 g.mm/kPa.h.m2). Nevertheless, the tensile strength decreased (38.60 ± 1.4 to 31.50 ± 1.5 MPa) from 1 to 2%. The increase in essential oil concentration in the emulsion-based films also influenced their physicochemical characteristics, such as droplet size, viscosity, and emulsion stability. At lower concentrations (1.0%), films exhibited a uniform microstructure but lacked moisture barrier properties. Antimicrobial properties against E. coli, Salmonella, and S. aureus showed an increased inhibition effect as the concentration of essential oil was increased. Of the essential oil-based films, ginger- and basil-based films showed greater inhibition effects as compared to the other essential oils. Overall, antimicrobial films containing a 1.5% concentration of ginger and basil oil showed better results as compared to the other treatments for mechanical, moisture barrier, and antimicrobial properties, while films with a 2.0% oil concentration showed better antimicrobial and moisture barrier properties but lacked in mechanical properties. Essential oil-based antimicrobial films have prospective applications in foods, specifically in fresh and processed food items such as seafood, meat, chicken, and sausages.

In this study, the oregano essential oil (OEO) was extracted and physiochemically characterized in order to assess its effect on starch films formed from gel matrices. Ten formulations were proposed, in which the amounts of OEO and the emulsifier Tween® 80 (Tween80) were varied in order to determine the OEO and Tween80 (w/w) ratio that would allow us to obtain a stable colloidal dispersion (without the physical perception of OEO) with an adequate incorporation of OEO. The effect of the inclusion of OEO on the rheological, physicochemical (color, thickness, and density), mechanical, water vapor permeability (WVP), and antioxidant properties of the starch-based gel films were evaluated. The formulations indicated that an OEO/Tween80 ratio of 0.0046/0.0010 g g−1 was the appropriate formulation for the formation of starch films from gel matrices with physical and mechanical properties suitable for being applied to food. This ratio could be ideal for obtaining films with greater mechanical properties and lower hydrophilicity (lower WVP) for packaging for foods that do not require high WVP levels.

Up to date, most metalworking fluids (MWFs) are emulsions made of petroleum-derived oil bases and sodium petroleum sulphonate emulsifiers. They are not readily biodegradable, and their waste is hazardous for users and the environment. Therefore, green MWFs are required for achieving cleaner production processes. Recently, various MWFs have been developed using vegetable oil bases to meet biodegradability to some extent. However, the emulsifier has been scarcely replaced by a green product. This research aims to produce and evaluate Pickering emulsions made of Jatropha oil (JO) and partially deacetylated and fibrillated chitin (PDFC) as emulsifiers at different concentrations. JO is a non-edible biodegradable oil with remarkable lubricity properties, while PDFC is produced by extracting chitin from waste heads and shells of the shrimp species Litopenaeus vannameii, followed by partial deacetylation and further fibrillation, which improves wettability and stabilization. The prepared emulsions were characterized in terms of creaming index and size of emulsion droplets and evaluated as MWFs in actual turning operations of AISI 1018 steel bars via minimum quantity lubrication (MQL) technique. The findings suggest PDFC as a potential eco-friendly emulsifier to form green MWFs with acceptable stability generating low cutting forces and significant workpiece finishing and chips quality.

Poly(propylene carbonate) (PPC) is a novel biodegradable material. PPC has great potential to be used not only in the cosmetic chemical industry, but also in the medical material industry due to its good biodegradability and biocompatibility. One of the advantages of making PPC emulsion is that PPC could reduce the amount of organic solvent required as compared to the traditional solvent blending method, thus using PPC emulsion has emerged as a novel technique for preparing PPC materials. The amount and hydrophilic–lipophilic balance (HLB) value of emulsifiers along with the content of continuous phase determine the properties, such as appearance, stability, solid content, conductivity, and particle size, of the PPC emulsion. The effect of different parameters on the properties of the resulting PPC emulsion was investigated. With chloroform as the dispersion phase solvent and 1 wt% of aqueous polyvinyl alcohol (PVA) solution as the continuous phase, a relatively stable white-opaque with pan blue light emitting PPC emulsion was obtained by stirring the mixture for 1 h at room temperature where 2.5 wt% of emulsifier with a HLB value 13.0 was used. However, emulsions prepared with HLB value in the range of 12.6–16.0 except for HLB 13.0 failed to exhibit good performance. Decreased stability of the resulting PPC emulsion was noted at PVA concentrations higher than 1.0 wt%. Moreover, we also found an increase in the production of solid content of PPC emulsion when the amount of emulsifier (HLB value 13.0) increased from 0 to 5.0 wt% in the presence of 1.0 wt% PVA. Graphical Abstract

We successfully manufactured nanoparticles of biodegradable polymers for controlled release of paclitaxel. TPGS (d-alpha-tocopheryl polyethylene glycol 1000 succinate) could be a novel material to make nanoparticles of high drug encapsulation efficiency (EE) and desired physicochemical and pharmaceutical properties of the drug loaded nanoparticles. Among various controlling parameters in the process, the present work is to elucidate the effects of the surfactant stabilizer and the drug loading ratio. Paclitaxel loaded PLGA nanoparticles were formulated at various drug-loading ratios by a modified single emulsion solvent extraction/evaporation technique. TPGS was introduced either as the emulsifier or as a matrix material component by using different technique. Polyvinyl alcohol (PVA) was also used for a comparison. The nanoparticles of various recipes were characterized by various state-of-the-art instrument technology for their properties. The EE and the in vitro release behavior were found significantly influenced by the drug loading ratio and the surfactant stabilizer encountered. TPGS involved nanoparticles can have high EE and other favorable properties. TPGS could be a novel and effective emulsifier, which can result in high EE and desired properties of paclitaxel-loaded polymeric nanoparticles.