Breaking oil-in-water emulsions stabilized by yeast

Colloids and Surfaces. B, Biointerfaces
Guilherme F FurtadoRosiane Lopes Cunha

Abstract

Several biotechnological processes can show an undesirable formation of emulsions making difficult phase separation and product recovery. The breakup of oil-in-water emulsions stabilized by yeast was studied using different physical and chemical methods. These emulsions were composed by deionized water, hexadecane and commercial yeast (Saccharomyces cerevisiae). The stability of the emulsions was evaluated varying the yeast concentration from 7.47 to 22.11% (w/w) and the phases obtained after gravity separation were evaluated on chemical composition, droplet size distribution, rheological behavior and optical microscopy. The cream phase showed kinetic stability attributed to mechanisms as electrostatic repulsion between the droplets, a possible Pickering-type stabilization and the viscoelastic properties of the concentrated emulsion. Oil recovery from cream phase was performed using gravity separation, centrifugation, heating and addition of demulsifier agents (alcohols and magnetic nanoparticles). Long centrifugation time and high centrifugal forces (2 h/150,000×g) were necessary to obtain a complete oil recovery. The heat treatment (60°C) was not enough to promote a satisfactory oil separation. Addition of alcohols followed b...Continue Reading

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Citations

Apr 5, 2016·Colloids and Surfaces. B, Biointerfaces·Thais Caldas Paiva MoreiraRosiane Lopes da Cunha
Feb 15, 2018·Applied Microbiology and Biotechnology·Aureliano Agostinho Dias MeirellesAndreas Karoly Gombert
Sep 22, 2016·Journal of Industrial Microbiology & Biotechnology·Sebastian GlonkeChristoph Brandenbusch
Jul 12, 2019·Journal of Controlled Release : Official Journal of the Controlled Release Society·Claire AlbertNicolas Huang

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