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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mustard essential oil (MEO) nanoemulsions fortified with citrus pectin and tween-80 (MEO-NE-PT) or tween-80 (MEO-NE-T) were prepared by high-pressure homogenization followed by ultrasonication, and comparative analysis was performed on the microstructure, storage stability, pH, ionic strength and thermal tolerance between MEO-NE-PT and MEO-NE-T. The application of MEO-NE-PT to the postharvest preservation of ‘Shatangju’ mandarin was evaluated. It was found that MEO-NE-PT exhibited superior stability with smaller fluctuations in particle size and polydispersity index (PDI). The minimum inhibitory concentration (MIC) of MEO-NE-PT was 64 μL/L, much lower than those of MEO (256 μL/L) and MEO-NE-T (128 μL/L). Furthermore, after MEO-NE-PT treatment at 64 μL/L for 6 h, the germination rate of Geotrichum candidum spores was only 6.67%, and the length of the germ tube was only 8.57 μm, both significantly lower than 100% and 165.02 μm for the control group (MEO), respectively. The results of scanning electron microscopy (SEM) revealed that treatment with MEO-NE-PT caused the mycelium of Geotrichum candidum to wrinkle and break apart. Compared with the control group, MEO-NE-PT treatment could significantly reduce the decay rate and quality loss of ‘Shatangju’ mandarin, while delaying the decline in hardness and total soluble solids. As a safe and effective antimicrobial agent, MEO-NE-PT could control the growth of Geotrichum candidum and maintain the post-harvest quality of ‘Shatangju’ mandarin.

Copyright of Oilfield Chemistry is the property of Sichuan University, Oilfield Chemistry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Energy Chemical Industry is the property of Energy Chemical Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of South-Central Minzu University (Natural Science Edition) is the property of Journal of South-Central Minzu University (Natural Science Edition) Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Nanoemulsion， as a kind of nanoscale colloidal dispersion system， has been widely applied in unconventional oil reservoir development due to its outstanding interfacial properties and enhanced oil recovery effects. Water-in-oil type nanoemulsion systems are prepared based on the low-energy emulsification method. The intrinsic relationships among the static adsorption， wettability alteration， and spontaneous imbibition of nanoemulsion are determined by laboratory experiments， elucidating the mechanism of imbibition and production enhancement of nanoemulsion in tight sandstone oil reservoirs. The laboratory results show that the average droplet size of nanoemulsion is less than 10 nm， which can meet the droplet size requirement of entering most of the pore throat of tight sandstone and can fully diffuse and migrate in the tight pore throat， thus expanding the imbibition range. The critical micelle mass fraction of the nanoemulsion is 0.015%， which can effectively reduce the oil-water interfacial tension to about 2 mN/m. The adsorption isotherm of the nanoemulsion conforms to the Langmuir adsorption model， and the wettability alteration mechanism is mainly adsorption. The nanoemulsion can dissolve the crude oil， further disperse the crude oil through emulsification， reduce the size of oil droplets in the emulsion， and weaken the Jamin effect when oil droplets pass through the pore throat， reducing seepage resistance. Core wettability will affect the spontaneous imbibition recovery， and the imbibition recovery will increase with the increase in core hydrophilicity. There are differences in the oil recovery at the pore scale in different wettability core spontaneous imbibition， and the addition of nanoemulsion can significantly improve the recovery of small pores in the oil-wet core. Meanwhile， increasing nanoemulsion concentration and boundary openness can improve the spontaneous imbibition recovery efficiency. This is mainly because tight sandstone imbibition is dominated by capillary force， increasing boundary openness can expand the contact area of nanoemulsion， and increasing nanoemulsion concentration can improve the wettability alteration and emulsification， thus improving the effect of spontaneous imbibition.

In this study, the release of free fat acids (FFA) from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate (WPI)-(-)-epigallocatechin-3-gallate (ECGG) graft copolymers with 3% and 4% grafting degrees as emulsifiers were investigated during in vitro simulated digestion and compared with those of curcumin nanoemulsions stabilized by WPI. It was found that binding to EGCG might cause the unfolding of WPI, and the interfacial film thickness of the WPI-EGCG stabilized emulsion increased by 31.6 nm compared with that of the WPI stabilized emulsion. The WPI-EGCG complex stabilized emulsion had a smaller particle size dispersion and average particle size than the WPI stabilized emulsion and was therefore more stable and superior in promoting lipid digestion. After 120 minutes of intestinal digestion, the final release rate of FFA from the nanoemulsion stabilized with 4% WPI-EGCG was 85.13%. Also, the graft treatment improved the bioaccessibility of curcumin encapsulated in the system.

The purpose of the experiment was to prepare compound oregano oil nanoemulsion and to explore the therapeutic effect of compound oregano oil nanoemulsion on endometritis of sow. In the experiment, oregano oil and chlorhexidine acetate were used as pharmaceutical raw materials, suitable surfactants, co-surfactants and oil phases were selected, the formulas of nanoemulsions prepared by pseudo-ternary phase diagram method were screened, the quality and stability of nanoemulsions prepared by the test were preliminarily investigated, and the clinical porcine endometritis was treated in groups. The results showed that the appearance of the compound oregano oil nanoemulsion prepared by mixing RH-40 and Tween-80 as surfactant mass ratio of 1∶1 was clear and transparent, the particle size was round spherical droplets, and the distribution was uniform, with no agglomeration, no stratification, no turbidity, and no precipitation. The clinical treatment experiment of endometritis showed that the duration of abnormal secretion of uterus was obviously shortened in the compound oregano oil nanoemulsion group Ⅰ and compound oregano oil nanoemulsion group Ⅱ, the cure rate of endometritis was significantly higher than that in the compound oregano oil nanoemulsion group Ⅲ, control group Ⅰ, and control group Ⅱ (P<0.05), and the rate of re-estrus and conception were higher than those in other treatment groups. Studies has shown that compound oregano oil nanoemulsion has good stability and has obvious therapeutic effect on clinical endometritis of sow. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Shenyang Pharmaceutical University is the property of Shenyang Pharmaceutical University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The composite nanoemulsion of torreya oil and epigallocatechin gallate (EGCG) was successfully prepared by ultrasonic emulsification method. The stability of the emulsion with different oil/water ratio and EGCG content was analyzed under different storage temperature and time, and the effect of the nanoemulsion on the quality of salad dressing and moon cake was further studied. The results show that the prepared torreya oil-EGCG nanoemulsion had stable properties (particle size=160-180 nm, PDI<0.2, Zeta potential ≈ -60 mV), and the oil/water ratio and EGCG had no significant effects on stability (P>0.05). Refrigeration and 2.0% EGCG nanoemulsion could reduce the loss of EGCG and inhibit its browning. The sensory quality of salad dressing with 1/10 torreya oil-EGCG nanoemulsion and 0.2% NHDC was improved. The antibacterial and antioxidant activity was significantly increased for prolonged quality stability. The addition of torreya oil-EGCG nanoemulsion can slow down the accumulation of acrylamide and reduce the loss of representative unsaturated fatty acids in moon cake baking. The above results indicate that nanoemulsion has great significance and prospects for development and use in improving food quality. [ABSTRACT FROM AUTHOR]

An achievement of the chemistry contest has been successfully transformed into an experimental project with agricultural characteristics, “preparation, characterization and particle size control experiment of nanoemulsion”. It’s introduced into the physical chemistry experiment teaching. Through- the experiment, students can master the preparation and characterization methods of nanoemulsion and study the influence of preparation factors on properties. That can promote the integration and infiltration of agricultural and scientific knowledge, cultivate students’ interdisciplinary thinking and improve their scientific literacy. Students are guided to deeply realize the importance of nanoemulsion in reducing pesticide use and environmental protection and pay attention to the major strategic needs of national food security and food safety. The experiment can strengthen students’ awareness of green development and stimulate their sense of responsibility to serve the national development of agriculture, rural areas and farmers. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Petroleum Geology & Recovery Efficiency is the property of Petroleum Geology & Recovery Efficiency and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to achieve sustainable extraction and enhance the properties of astaxanthin from Haematococcus pluvialis, a green and efficient approach was developed by utilizing Tween-20 under ultrasonic conditions. This approach allowed for the efficient release of astaxanthin while simultaneously preparing water-dispersible astaxanthin emulsions. The factors influencing the process, the formation mechanism of the water-dispersible astaxanthin emulsion, and the composition and performance characterization of the obtained product were investigated. Exploration of the process revealed that Tween-20 dosage, ultrasonic power, and solid-to-liquid ratio significantly influenced the release and dispersion efficiency of astaxanthin, with 98.41% astaxanthin being released and dispersed when Tween-20 dosage, ultrasonic power, and solid-to-liquid ratio were 200 μL, 600 W, and 1:20 g/mL, respectively. The mechanism exploration results demonstrated that ultrasound had a dual effect of disrupting the cells of H. pluvialis to a limited extent and assisting Tween-20 to disperse astaxanthin, which was superior to high-pressure homogenization. The characterization results showed that the water-dispersible astaxanthin emulsion obtained under these conditions had an average particle size of 115.55 nm, a Zeta potential of −23.35 mV, and an encapsulated astaxanthin content of up to 43.82% in the dry product. Astaxanthin was found to be encapsulated in an amorphous non-crystalline state, with selective encapsulation of saturated fatty acids. The amount of saturated fatty acids was up to 17.93% (wt.%). Overall, this one-step, ultrasonic approach to preparing water-dispersible astaxanthin emulsions from H. pluvialis using Tween-20 is easy to operate, highly efficient, green and feasible, with some of the product properties being superior to those of pure astaxanthin encapsulated products.

In order to improve the stability and bacteriostasis of patchouli essential oil, high-energy emulsification method was used to prepare patchouli essential oil nanoemulsion by using a mixture of tween 80, thiamine pyrophosphate and chitosan, its structure, particle size, ζ potential and polymer dispersity index were analysed. The results showed that the particle size of the newly prepared patchouli essential oil nanoemulsion was about 89.5 nm. The encapsulation rate of patchouli essential oil was 95.85%, and the retention rate remained above 85% for up to 7 days at room temperature. Furthermore, fluorescence microscopy and scanning electron microscopy demonstrated that the droplets of the emulsion were spherical and the dispersion of oil droplets was relatively uniform. It was also showed that the patchouli essential oil was encapsulated in nanoemulsion based on the Fourier transform infrared spectroscopy and X-ray diffraction experiments. The results of the antioxidation and antibacterial experiments showed that the patchouli essential oil nanoemulsion exhibited a better oxidation stability, it had a good inhibitory effect on Staphylococcus aureus and Escherichia coli within a period of 7 days. Altogether, patchouli essential oil nanoemulsion showed a better stability and bacteriostatic activity compared to pure essential oil, and had a broad application prospect in the fields of food preservation.

Objective: To investigate the underlying mechanism of cinnamon essential oil nanoemulsion (CON)-induced inactivation of Pseudomonas deceptionensis CM2 with the non-targeted metabolomics approaches. Methods: P. deceptionensis CM2 was treated with CON for 4 h, and the differential metabolites were identified by liquid chromatography-mass spectrometry combined. The number and type of differential compounds and their regulatory expression in metabolic pathways were also analyzed. Results: The minimum inhibitory concentration (MIC) of CON against P. deceptionensis CM2 was 0.125 μL/mL. Multivariate statistical analysis showed that there were significant differences in the metabolic profiles of P. deceptionensis CM2 after exposure to CON at 1×MIC for 4 h. For P. deceptionensis CM2 cells treated with CON at 1×MIC for 4 h, a total of 380 differential metabolites were identified, mainly including heterocyclic compounds, aromatic compounds, lipids, organic acids, etc. Among these differential metabolites, 309 metabolites were significantly up-regulated (P

The purpose of this study was to investigate the effects of sodium starch octenyl succinate (SSOS) as emulsifier and soy protein isolate (SPI) as co-emulsifier on the oxidative stability of nanoemulsion. The ultrasonic emulsification method was used to prepare flaxseed oil nanoemulsion. The results showed that the optimum preparation conditions were as follows: ultrasonic power of 600 W, core-to-wall ratio of 1:1.5, pulse mode of 8 s, and ultrasonication time of 20 min. The nanoemulsion obtained under these conditions was characterized by high embedding rate ((75.1 ± 4.9)% to (74.6 ± 4.2)%), low particle size ((244.0 ± 3.0) to (246.8 ± 4.5) nm) and high absolute zeta-potential value ((−67.2 ± 3.0) to (−69.3 ± 4.0) mV). With the addition of SPI, the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value of the nanoemulsion were significantly reduced, and the oxidative stability was remarkably improved. This could result from the fact that SPI could increase the hydrophobicity of the mixed emulsifier, preventing flaxseed oil from contacting with oxygen radicals in the aqueous phase. This study will provide a new idea for improving the water solubility and oxidative stability of flaxseed oil, and provide a theoretical basis for extending the shelf life of flaxseed oil and promoting its application in the food field.

为扩大椰子油的应用范围，以精制冷榨椰子油为油相，Tween 80为乳化剂，无水乙醇为助乳剂，采用超声乳化法制备椰子油纳米乳液。以椰子油纳米乳液平均粒径及多分散指数（PDI）为指标，通过单因素实验和正交实验对椰子油纳米乳液制备工艺条件进行优化，并对制备的椰子油纳米乳液的类型进行鉴定。结果表明：椰子油纳米乳液最佳制备工艺条件为超声功率500 W、超声时间20 min、油乳质量比1∶ 1.5、油乳混合物与水质量比2∶ 8，在此条件下制得的纳米乳液平均粒径和PDI分别为131.0 nm和0.27；制得的椰子油纳米乳液为水包油（O/W）型。该工艺条件下制得的椰子油纳米乳液粒径小且均匀，且O/W型的椰子油纳米乳液拓宽了椰子油的应用范围。In order to expand the application of coconut oil, coconut oil nanoemulsion was prepared by ultrasonic emulsification with refined cold pressed coconut oil as the oil phase, Tween 80 as the emulsifier and absolute ethanol as the co-emulsifier. The preparation process of coconut oil nanoemulsion was optimized by single factor experiment and orthogonal experiments using the average particle size of coconut oil nanoemulsion and polydispersity index (PDI) as indicators, and the type of coconut oil nanoemulsion prepared was identified. The results showed that the optimal process conditions were ultrasonic power 500 W, ultrasonic time 20 min, mass ratio of oil to emulsion 1∶ 1.5, mass ratio of oil-emulsion mixture to water 2∶ 8. Under the optimal conditions, the average particle size and PDI of the nanoemulsion prepared were 131.0 nm and 0.27, respectively. The prepared coconut oil nanoemulsion was oil in water (O/W) type. In summary, the coconut oil nanoemulsion prepared has small and uniform particle size and the O/W type of coconut oil nanoemulsion broadens the application range of coconut oil.

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To improve the stability and utilization rate of ginger essential oil (GEO), GEO nanoemulsion stabilized by acid-modified attapulgite, emulsified by flaxseed gum and embedded by chitosan hydrochloride were prepared in this laboratory. The characteristics of GEO-loaded nanoemulsion were investigated, such as lmorphology, topography, particle size distribution, rheology, embedding rate, Fourier-transform infrared spectroscopy (FT-IR), as well as the release mechanisms. Results showed that the particle size of GEO nanoemulsion was normally distributed, the average droplet size was 329.6 nm, the polydispersity index (PDI) was 0.259 and the embedding rate was 91.26%±0.03%. GEO nanoemulsion had good dispersion and smooth spherical surface investigated by scanning electron microscope and fluorescence microscope. The results of FT-IR showed that GEO was encapsulated in the nanoemulsion and the binding mode was physical interaction, while its chemical composition did not changed. GEO nanoemulsion had good stability when stored at 4, 25 and 40 ℃ for 28 days. GEO nanoemulsion had colonic targeting and sustained release properties investigated by in vitro simulated digestion test and kinetic analysis. This study provided a theoretical basis for the establishment of the colonic delivery system of food functional factors, and the application of GEO nanoemulsion as food functional factors to improve intestinal health.

In order to investigate the effect of a high dose of pterostilbene (PTE) on the properties of nanoemulsion, a nanoemulsion delivery system enriched with a high dose of PTE was constructed, and the effect of PTE on the particle size and rheological properties of the emulsion system under different conditions (including pH, salt ion concentration, repeated freeze-thawing, freeze-drying and centrifugation) was investigated. The results showed that a high dose of PTE (2%, w/v) decreased the particle size, increased the absolute value of ζ-potential, the viscosity of the emulsions and the retention rate of the emulsions by centrifugation at 2000~8000 r/min. The high dose of PTE also improved the stability of the nanoemulsion under different pH, low salt ion concentration and freeze-drying treatment conditions. In conclusion, the nanoemulsion not only had a unidirectional effect on the loading of active substance such as PTE, but also the PTE itself affected the nanoemulsion construction and stability. This research wouldprovide a theoretical basis for expanding the application of nanoemulsion loaded with active substances.

Researchers have been focusing on the potential of using plant polyphenols for promoting human health and have identified that the problems of poor stability, poor solubility, and low bioavailability of polyphenols in practical applications need to be urgently solved. The nanoemulsion delivery system has a small droplet size and good stability, thus is an excellent polyphenol delivery system with promising applications. Nanoemulsion-encapsulated polyphenols show improved stability, in vivo bioavailability, bioaccessibility, and antioxidant and antitumor activities, making it more suitable for application in the food industry. This paper reviews the current research on the classification and role of polyphenols, novel technologies for the preparation of polyphenol nanoemulsions, and the mechanism of nanoemulsion encapsulation and its effects on various properties of polyphenols. Based on the current problems posed when using polyphenol nanoemulsions, emulsion optimization scheme is proposed. Overall, the application status and potential use of polyphenol nanoemulsions in the food industry were explored. The findings of this study provide insights into future application directions of polyphenol nanoemulsions. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, a stable curcumin nanoemulsion delivery system was constructed using selectively hydrolyzed soy protein as the emulsifier to enhance the aqueous solubility and bioavailability of curcumin. The effect of homogenization pressure on nanoemulsions was investigated, and the particle size, zeta-potential, turbidity, microstructure, and the in vitro gastrointestinal digestion properties of nanoemulsions were determined. The solubility of curcumin was significantly (P canola oil > corn oil > olive oil > soybean oil. The emulsions prepared under 50 MPa showed the smallest mean particle size (265.00±4.14 nm), larger zeta-potential (-30.77±0.71 mV), and the lowest turbidity. The curcumin-loaded nanoemulsions prepared with rapeseed oil and MCT could resist pepsin digestion and maintain a certain interfacial tension in the stomach to keep the emulsion in its original form, while being digested in the small intestine with a 60% release rate of free fatty acids. The bioavailability and retention of curcumin decreased significantly with the increasing in the ratio of canola oil to MCT. Among them, the emulsions formed with rapeseed oil:MCT=3:7 oil phase possessed almost the same bioavailability and retention of curcumin as those with pure MCT oil phase, close to 70%. The study would provide guide for the design of delivery systems to encapsulate and release high lipophilic functional components.

Purpose: To investigate the inhibitory effects of grapefruit seed extract (GSE) and its nanoemulsion (GNE) on biofilm formation of Escherichia coli and Staphylococcus aureus. Methods: The inhibitory effects of GSE and GNE on the formation of single and mixed-species biofilms were explored by analyzing the changes in the number of adherent cells and the content of extracellular polymeric substances (EPS) as well as microstructure observation, and the effectiveness of GSE and GNE in eliminating biofilms formed by E. coli and S. aureus was compared. Results: The number of adherent cells and EPS production during single-species biofilm formation were inhibited by GSE and GNE at 1/2 minimum inhibitory concentration (MIC), and S. aureus was more strongly inhibited. The changes of biofilm microstructure observed under a scanning electron microscope (SEM) and a confocal laser scanning microscope (CLSM) confirmed the inhibitory effect of GSE and GNE on biofilm formation by the two bacteria. GSE and GNE could also eliminate E. coli and S. aureus biofilms, and were more effective for S. aureus biofilm, but the resistance of the mixed-species biofilms was stronger than that of the single-species biofilms. GNE was more effective than GSE in inhibiting biofilm formation and eliminating biofilms. The amount of single-species biofilms formed by the two bacteria decreased by 0.6 (lg (CFU/cm2)) when treated with GNE at 1/2 MIC for 120 h compared with GSE, and the elimination rate of biofilms by 1.8% GNE increased by 7.7%–27.2% compared with GSE. Conclusion: GSE and GNE have inhibitory effect on on biofilm formation of Escherichia coli and Staphylococcus aureus. This study can provide a scientific basis for the application of GSE and GNE in biofilm control.

Coenzyme Q10 nanoemulsion (CoQ10-NE) was improved and made utilizing Pinus koraiensis nuts oil as the oil phase, soybean lecithin as the surfactant, and ethanol as the cosurfactant in this study. The effects of different factors on the mean particle size and polydispersity index (PDI) of CoQ10-NE were studied, and the quality was evaluated by DLS, TEM, FT-IR, stability, in vitro release behavior and in vivo pharmacokinetic experiments in rats.The results showed that when the mass ratio of CoQ10 to mixed surfactant was 3:40, the mass ratio of CoQ10 to Pinus koraiensis nuts oil was 1:4, the homogenizing pressure was 800 bar, and the number of cycles was 6 times, the CoQ10-NE of mean particle size of 150.30±1.43 nm and PDI of 0.234±0.012 was obtained. The morphology and microstructure showed that the CoQ10-NE was round and non-adhesive at the size of 500 nm and 1 µm. FT-IR results showed that CoQ10 was completely encapsulated in nanoemulsion. The stability experiment showed that there was no significant difference in the mean particle size and PDI (P>0.05). CoQ10-NE had good stability. In vitro release experiments showed that the cumulative dissolution rate of CoQ10-NE was 4.7-fold that of the CoQ10 suspension at 120 min. The dissolution rate was significantly improved. According to the results of pharmacokinetic investigations in rats, the maximum plasma concentration Cmax of CoQ10-NE was 2.80-fold that of CoQ10 suspension, the drug concentration of CoQ10-NE in rats was greatly enhanced. The area \begin{document}${\rm{AUC}}_{0{\text -}\infty} $\end{document} was 3.25-fold that of the CoQ10 suspension, demonstrating that CoQ10-NE bioavailability and absorption were greatly increased. The CoQ10-NE developed in this study provides a theoretical foundation for investigating the creation of new CoQ10 formulations and their potential application as a functional ingredient in food.

In response to the problem of water coming out of the formation when natural gas wells are extracted, which leads to a significant decrease in gas well production and an increase in energy consumption for gas extraction.The results show that when the concentration of nanoemulsion is 60%,the double sparse effect is better. FTIR and XRD were used to characterize the structure before and after the nanoemulsion and quartz sand, and the water and oil control rate of modified quartz sand were investigated.Self-priming experiments show that compared with unmodified quartz sand, nanoparticle modified quartz sand shows good water control and oil control performance, with a water control rate of 97.4% and an oil control rate of 87.6% at 3 min.Blocking experiments show that the double sparse quartz sand in oil and water blocking rate is 87% and 89% respectively. [ABSTRACT FROM AUTHOR]

牛乳蛋白纳米乳液体系不稳定，易发生絮凝和相分离等现象。为了改善纳米乳液的稳定性，需要对牛乳蛋白进行改性处理。以牛乳蛋白中的酪蛋白和乳清蛋白为研究对象，介绍了化学改性方法及效果，以及目前牛乳蛋白纳米乳液在食品中的应用情况。牛乳蛋白的化学改性方法主要有酸碱化、酰化、脱酰胺、磷酸化、糖基化等，其中糖基化是操作简便、效果显著的常用的牛乳蛋白改性方法。以改性的牛乳蛋白制备得到的纳米乳液，其冻融稳定性、乳化性以及抗氧化性得到改善。牛乳蛋白纳米乳液可以包封活性物质，实现靶向递送，在食品工业中应用广泛，也可以作为药物的稳定剂在制药行业应用。 The milk protein nanoemulsion system is unstable and prone to flocculation and phase separation. In order to improve the stability of the nanoemulsion, it is necessary to modify the milk protein. Taking casein and whey protein in milk protein as the research objects, the chemical modification methods and effects were introduced, as well as the current application of milk protein nanoemulsion in food. The chemical modification methods of milk protein mainly include acid-base, acylation, deamidation, phosphorylation, glycosylation, etc. Among them, glycosylation is a commonly used modification method of milk protein with the merits of simple operation and remarkable effect. The nanoemulsion prepared from the modified milk protein has improved freeze-thaw stability, emulsifying properties and antioxidant properties. Milk protein nanoemulsion can encapsulate active substances and achieve targeted delivery. The milk protein nanoemulsion system is widely used in the food industry and can also be used as a stabilizer for drugs in the pharmaceutical industry.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, the rapid development of nanotechnology has opened up new application prospects for modern plant protection. As a novel nano-carrying drug system, nanoemulsion with advantages of good dispersion, wetting, slow release, high efficiency, and small particle size, improves the attachment, deposition and penetration of pesticides on the target surface, effectively improving the utilization rate of pesticides, reducing the use of pesticides, and the risk brought to the environment. This paper introduces the composition and preparation methods of nanoemulsion and reviews the research and application in the field of pesticides. At the same time, the controversial boundary between nano-emulsion and microemulsion is discussed, and the development prospect of this field is addressed to provide a reference for the preparation of nano-emulsion with excellent performance. [ABSTRACT FROM AUTHOR]

为开发工业制备纳米乳液新技术，通过仿真实验分析在槽式超声反应器中引入微纳米气泡对声场强度和分布的影响。以花生油为油相，吐温80和司盘80为乳化剂，在乳化过程中采用基于微纳米气泡强化的槽式超声反应器制备纳米乳液。利用正交实验探索了超声时间、进气量、复合乳化剂添加量对纳米乳液平均粒径与多分散指数的影响，并优化了纳米乳液制备条件。结果表明：加入适量微纳米气泡会提高声场强度和分布均匀性；制备纳米乳液的最优条件为超声时间12 min、进气量150 mL/min、复合乳化剂添加量3%（以水的体积计），在此条件下乳液平均粒径为190.9 nm，多分散指数为0.178，较未加入微纳米气泡所制备乳液的平均粒径减小73.3%，且表现出更好的动力学稳定性。该方法制备的纳米乳液平均粒径和多分散指数均较小，且具有快速、体量大、成本低的生产优势。 In order to develop new technologies for industrial preparation of nanoemulsion, the effects of introducing micro-nano bubbles in the trough ultrasonic reactor on the intensity and distribution of the sound field were analyzed through simulation experiment. With peanut oil as oil phase, Tween 80 and Span 80 as emulsifiers, and nanoemulsion was prepared in trough ultrasonic reactor based on micro-nano bubble strengthening in the emulsification process. The effects of ultrasonic time, air intake, dosage of compound emulsifier on the average particle size and polydispersity index of nanoemulsion were investigated by orthogonal experiment, and the preparation conditions of nanoemulsion were optimized. The results showed that adding an appropriate amount of micro-nano bubbles could improve the sound field intensity and uniformity of distribution. The optimal conditions for preparation of nanoemulsion were obtained as follows: ultrasonic time 12 min, air intake 150 mL/min, dosage of compound emulsifier 3%(based on the water volume). Under these conditions, the average particle size of the nanoemulsion was 1909 nm, and the polydispersity index was 0.178. The average particle size of the nanoemulsion was reduced by 73.3% than that without micro-nano bubble, and showed better dynamic stability. The average particle size and polydispersity index of the nanoemulsion prepared by this method are small, and the method has advantages of rapid preparation, large volume, and low cost.

The experiment was to study the growth performance and immune-enhancing effects of Acanthopanax senticosus polysaccharide nanoemulsion combined with chicken bursal inactivated vaccine on chicks, to screen the optimal immune-enhancing dose of Acanthopanax senticosus polysaccharide nanoemulsion as adjuvant on chicken bursal inactivated vaccine. A total of 140 one-day-old AA broilers were randomly divided into seven groups, with four replicates in each group and five broilers in each replicate. The broilers in ASPS-NE (L) group were injected with 0.2 mL of Acanthopanax senticosus polysaccharide nanoemulsion (32 g/L), the broilers in ASPS-NE (M) group were injected with 0.4 mL of Acanthopanax senticosus polysaccharide nanoemulsion (64 g/L), the broilers in ASPS-NE (H) group were injected with 0.6 mL of Acanthopanax senticosus polysaccharide nanoemulsion (128 g/L), the bursal vaccine alone group was injected with 0.3 mL bursal vaccine, the blank group was injected with 0.3 mL normal saline, the positive control group was injected with 10 g/L Astragalus extract 0.4 mL, and the chickens in blank nanomilk group were injected with 0.4 mL nanomilk. All groups were immunized for the first time on 14 d, followed by two immunizations and three immunizations on 21 and 28 d. The experiment lasted for 35 d. The results showed that compared with pure vaccine group, blank control group and blank nano group, the average daily gain of chicks in ASPS-NE (M) group and positive group was extremely increased (P<0.01), and feed to gain ratio was extremely decreased (P<0.01). Acanthopanax senticosus polysaccharide nanoemulsion as adjuvant combined with chicken bursal inactivated vaccine could promote the production of antibodies to chicken bursal inactivated vaccine, increase the immune organ index and the expression level of IL-2, IL-4 and IFN-γ of chicks. Medium dose of Acanthopanax senticosus polysaccharide nanoemulsion had the best effect. The experiment indicates that the nano-emulsion of Acanthopanax senticosus polysaccharide has a good immune-promoting effect as an immune adjuvant of chicken bursa of Bursa inactivated vaccine, and the concentration of 64 g/L has a good immuneenhancing effect. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Surfactant Detergent & Cosmetics (1001-1803) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Science & Technology & Economy is the property of Grain Science & Technology & Economy Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Journal of South China Agricultural University is the property of Gai Kan Bian Wei Hui and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aims to prepare co-loaded indocyanine green(ICG) and elemene(ELE) nano-emulsion(NE) in situ gel(ICG-ELE-NE-gel) and evaluate its physicochemical properties and antitumor activity in vitro. ICG-ELE-NE-gel was prepared by aqueous phase titration and cold solution methods, followed by characterization of the morphology, particle size, corrosion, and photothermal conversion characteristics. The human breast cancer MCF-7 cells were taken as the model, combined with 808 nm laser irradia-tion. Cell inhibition rate test and cell uptake test were performed. ICG-ELE-NE was spherical and uniform in size. The average particle size and Zeta potential were(85.61±0.35) nm and(-21.4±0.6) mV, respectively. The encapsulation efficiency and drug loading rate were 98.51%±0.39% and 10.96%±0.24%, respectively. ICG-ELE-NE-gel had a good photothermal conversion effect and good photothermal stability. The dissolution of ICG-ELE-NE-gel had both temperature and pH-responsive characteristics. Compared with free ELE, ICG-ELE-NE-gel combined with near-infrared light irradiation significantly enhanced the inhibitory effect on MCF-7 cells and could be uptaken in large amounts by MCF-7 cells. ICG-ELE-NE-gel was successfully prepared, and its antitumor activity was enhanced after 808 nm laser irradiation.

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)