Emulsion droplet membrane thickness

Relationships between emulsion droplet membrane thickness and iron-promoted lipid oxidation... 

Broadly speaking, there are three different types of liquid membranes. Bulk liquid membrane (BLM) is a stirred organic phase of lower density than the aqueous phase positioned under it or vice versa. In emulsion liquid membrane (ELM), the receiver aqueous phase containing oil droplets is dispersed into the feed aqueous phase. The total volume of the receiving phase inside the oil droplets is at least ten times smaller than that of the source phase. The thickness of the membrane (organic film) is very small, while the surface area is enormous resulting in very fast separations. Though the efficiency of mass transfer in the liquid membranes is inversely proportional to the thickness of the membrane phase, too thin a film has poor stability due to low but finite solubility in F and R. It can also be disturbed by pressure differences created by the two aqueous phases. 

Emulsion Liquid Membranes. Emulsion liquid membranes have been modeled by numerous researchers. Chan and Lee (77) reviewed the various models. The simplest representation characterizes the emulsion globule (membrane phase) as a spherical shell of constant thickness surrounding a single Internal phase droplet. This representation Is equivalent to assuming that the membrane and internal phase are well mixed. In practice, this Is usually a poor assumption. 

The interfacial thickness of emulsion droplets is an important parameter affecting lipid oxidation reaction rates. Increasing interfacial membrane thickness can conceivably hinder the physical interaction between aqueous phase prooxidants (e.g., transition metals) and emulsified lipids(Chaiyasit et al., 2000 Silvestre et al., 2000). For example, Silvestre and co-workers (2000) showed that iron-catalyzed cumenehydroperoxide reduction, as well as salmon oil-in-water emulsion oxidation, was slower when Brij 700 was used in place of Brij 76. Brij 700 and 76 are small molecule surfactants with identical hydrophobic tail group lengths (CHjlCH lj -), but vary only with respect to the size of their polar head groups Brij 700 and Brij 76 consist of 100 and 10 oxyethylene head groups, respectively. Lower hydroperoxide decomposition and lipid oxidation rates in Brij 700-stabilized emulsions suggest that a thicker interfacial layer was able to act as a physical barrier to decrease lipid-prooxidant interactions (Silvestre et al., 2000). 

After homogenization, the milk proteins readily adsorb to the bare surface of the fat droplets. The proteins are mostly adsorbed on the aqueous side of fat-matrix interface, with hydrophobic parts at the interface. Free casein, casein micelles and whey have different surface activities, so they adsorb differently onto the fat droplets for example, casein adsorbs more than whey. Proteins are very good at stabilizing oil-in-water emulsions against coalescence because they provide a strong, thick membrane around the fat droplet. Interactions between the proteins on the outside of the droplets make it harder for the droplets to come into close contact. This is known as steric stabilization. 

The tendency for proteins to form thick membranes, as a result of interfacial coagulation, needs to be taken into account, especially in emulsions since it occurs more easily at oil/water than at air/water interfaces. These thick films can present a steric barrier simply by preventing the dispersed phase in the droplets from coming into contact. On the other hand, because of their gelatinous and cohesive nature, they are likely to produce flocculation. 

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