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Topic Review Peer Reviewed
Formulation in Surfactant Systems: From-Winsor-to-HLDN
Formulation is an ancient concept, although the word has been used only recently. The first formulations made our civilization advance by inventing bronze, steel, and gunpowder; then, it was used in medieval alchemy. When chemistry became a science and with the golden age of organic synthesis, the second formulation period began. This made it possible to create new chemical species and new combinations “à la carte.” However, the research and developments were still carried out by trial and error. Finally, the third period of formulation history began after World War II, when the properties of a system were associated with its ingredients and the way they were assembled or combined. Therefore, the formulation and the systems’ phenomenology were related to the generation of some synergy to obtain a commercial product. Winsor’s formulation studies in the 1950s were enlightening for academy and industries that were studying empirically surfactant-oil-water (SOW) systems. One of its key characteristics was how the interfacial interaction of the adsorbed surfactant with oil and water phases could be equal by varying the physicochemical formulation of the system. Then, Hansen’s solubility parameter in the 1960s helped to reach a further understanding of the affinity of some substances to make them suitable to oil and water phases. In the 1970s, researchers such as Shinoda and Kunieda, and different groups working in Enhanced Oil Recovery (EOR), among them Schechter and Wade’s group at the University of Texas, made formulation become a science by using semiempirical correlations to attain specific characteristics in a system (e.g., low oil-water interfacial tension, formulation of a stable O/W or W/O emulsion, or high-performance solubilization in a bicontinuous microemulsion system at the so-called optimum formulation). Nowadays, over 40 years of studies with the hydrophilic-lipophilic deviation equation (HLD) have made it feasible for formulators to improve products in many different applications using surfactants to attain a target system using HLD in its original or its normalized form, i.e., HLDN. Thus, it can be said that there is still current progress being made towards an interdisciplinary applied science with numerical guidelines. In the present work, the state-of-the-art of formulation in multiphase systems containing two immiscible phases like oil and water, and therefore systems with heterogeneous or micro-heterogeneous interfaces, is discussed. Surfactants, from simple to complex or polymeric, are generally present in such systems to solve a wide variety of problems in many areas. Some significant cases are presented here as examples dealing with petroleum, foods, pharmaceutics, cosmetics, detergency, and other products occurring as dispersions, emulsions, or foams that we find in our everyday lives.
  • 431
  • 23 Sep 2022
Topic Review
Formic Acid for Hydrogen Production
Formic acid is a liquid organic hydrogen carrier giving hydrogen on demand using catalysts. Metal complexes are known to be used as efficient catalysts for the hydrogen production from formic acid decomposition. Their performance could be better than those of supported catalysts with metal nanoparticles. However, difficulties to separate metal complexes from the reaction mixture limit their industrial applications. This problem can be resolved by supporting metal complexes on the surface of different supports, which may additionally provide some surface sites for the formic acid activation.
  • 1.3K
  • 30 Mar 2021
Topic Review
Formation of Reactive Species under Electron Irradiation
Electron-induced chemistry is relevant to many processes that occur when ionizing radiation interacts with matter. This includes radiation damage, curing of polymers, and nanofabrication processes but also the formation of complex molecules in molecular ices grown on dust particles in space. High-energy radiation liberates from such materials an abundance of secondary electrons of which most have energies below 20 eV. These electrons efficiently trigger reactions when they attach to molecules or induce electronic excitation and further ionization. 
  • 589
  • 11 Mar 2022
Topic Review
Formation of miRNA Nanoprobes
microRNAs (miRNA) captured the interest as novel diagnostic and prognostic biomarkers, with their potential for early indication of numerous pathologies. Since miRNA is a short, non-coding RNA sequence, the sensitivity and selectivity of their detection remain a cornerstone of scientific research. As such, methods based on nanomaterials have emerged in hopes of developing fast and facile approaches. At the core of the detection method based on nanotechnology lie nanoprobes and other functionalized nanomaterials. Since miRNA sensing and detection are generally rooted in the capture of target miRNA with the complementary sequence of oligonucleotides, the sequence needs to be attached to the nanomaterial with a specific conjugation strategy.
  • 293
  • 17 Jan 2023
Topic Review
Formation and Partitioning Theories of the Mixed Micelle
When two or more surfactants are mixed, the critical micelle concentration and solubilization capability are changed, and a careful selection of the combination promotes the micelle formation and enhances the solubilizing capability. Thus, understanding the mechanism behind the phenomena is essential for controlling the physical properties of the mixed micelle. The interaction parameters β and B that describe the formation of mixed micelles and their partitioning of solutes, respectively, were proposed by Treiner four decades ago. 
  • 403
  • 26 Feb 2024
Topic Review
Food-Grade Nanoemulsions
Nanoemulsions, exhibiting droplet sizes of <200 nm, represent liquid-in-liquid dispersions that are kinetically stable. Water and oil are the two incompatible liquids most extensively applied in commercial environments. Because of their small size, characteristics such as visible transparency, high surface area per unit volume, sound stability and tunable rheology are often observed. Additionally, large-scale nanoemulsions’ preparation is easily achievable in industrial conditions. Therefore, nanoemulsions are especially suitable for commercial applications.
  • 1.2K
  • 22 Dec 2021
Topic Review
Food-Based Carbon Dots for Biomedical Applications
Thermal treatment is one of the common methods used in food processing to reduce microbial activity and control the presence of foodborne pathogens. During thermal processing, carbonization reactions are often observed in foods, which could result in the formation of carbon dots (CDs). Typical CDs are regarded as organic carbonization products with sizes less than 20 nm, exhibiting excitation-dependent fluorescence properties. They possess sp2/sp3 carbon skeletons and feature an abundance of functional groups and polymer chains within their structures. The surface of CDs is rich in hydrophilic compounds, including carboxyl, hydroxyl, and amine groups, contributing to their excellent water dispersibility.
  • 426
  • 26 Dec 2023
Topic Review
Food Science's Chemical Element Compositions
In recent years, many analyses have been carried out to investigate the chemical components of food data. However, studies rarely consider the compositional pitfalls of such analyses. This is problematic as it may lead to arbitrary results when non-compositional statistical analysis is applied to compositional datasets. In this study, compositional data analysis (CoDa), which is widely used in other research fields, is compared with classical statistical analysis to demonstrate how the results vary depending on the approach and to show the best possible statistical analysis. For example, honey and saffron are highly susceptible to adulteration and imitation, so the determination of their chemical elements requires the best possible statistical analysis. Our study demonstrated how principle component analysis (PCA) and classification results are influenced by the pre-processing steps conducted on the raw data, and the replacement strategies for missing values and non-detects. Furthermore, it demonstrated the differences in results when compositional and non-compositional methods were applied. Our results suggested that the outcome of the log-ratio analysis provided better separation between the pure and adulterated data and allowed for easier interpretability of the results and a higher accuracy of classification. Similarly, it showed that classification with artificial neural networks (ANNs) works poorly if the CoDa pre-processing steps are left out. From these results, we advise the application of CoDa methods for analyses of the chemical elements of food and for the characterization and authentication of food products.
  • 1.0K
  • 24 Nov 2021
Topic Review
Food Peptides for the Nutricosmetic Industry
Biopeptides are considered interesting for industrial application since they show numerous functional properties (e.g., anti-aging, antioxidant, anti-inflammatory, and antimicrobial properties) and technological properties (e.g., solubility, emulsifying, and foaming). Moreover, they have fewer side effects than synthetic drugs. Nevertheless, some challenges must be overcome before their administration via the oral route. The gastric, pancreatic, and small intestinal enzymes and acidic stomach conditions can affect their bioavailability and the levels that can reach the site of action. Some delivery systems have been studied to avoid these problems (e.g., microemulsions, liposomes, solid lipid particles). 
  • 821
  • 31 Mar 2023
Topic Review
Food Colorants Analysis in Foods
Color additives are used extensively in several food products, as to enhance their appearance, and their nutritional properties. They can be defined as “any substance that its intentional addition of which to a food aiming for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, in it or its by-products becoming a component of the food or otherwise affecting the characteristics of such foods”. Thus, hereby they are presented all the late advancements related to existing analytical methods and sample preparation methodologies, for their determination and quantification in food matrices.Furthermore, all these advancements are connected to general information about the existing natural or synthetic food colorants, along with legislative information and toxicological aspects, in order to support the importance and the need of appropriate analytical methodologies.
  • 11.2K
  • 12 Jan 2021
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