Stabilization of kerosene/water emulsions using bioemulsifiers obtained by fermentation of hemicellulosic sugars with lactobacillus pentosus
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The results of the present study show that Lactobacillus pentosus can produce extracellular bioemulsifiers by utilizing hemicellulosic sugars from grape marc as a source of carbon. The effectiveness of these bioemulsifiers (LPEM) was studied by preparing kerosene/water (K/W) emulsions in the presence and absence of these emulsifiers. Various parameters such as relative emulsion volume (EV), stabilizing capacity (ES), viscosity, and droplet size of K/W emulsions were measured. The EV values for K/W emulsions stabilized by concentrated LPEM were approximately 74.5%25 after 72 h of emulsion formation, with ES values of 97%25. These values were higher than those obtained with dodecyl sodium sulfate as emulsifier (EV = 62.3%25 and ES = 87.7%25). Additionally, K/W emulsions stabilized by LPEM produced polydisperse emulsions containing droplets of radius between 10 and 40 μm, which were smaller than those obtained for K/W emulsions without LPEM (droplet radius = 60-100 μm). Moreover, the viscosity values of the K/W emulsions without and with LPEM were approximately 236 and 495 cP, respectively. © 2010 American Chemical Society.
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emulsifiers; Grape marc; hemicellulosic sugars; kerosene; Lactobacillus pentosus; polydisperse emulsion emulsifiers; Grape marc; hemicellulosic sugars; Lactobacillus pentosus; Polydisperses; Drops; Fruits; Kerosene; Polydispersity; Sodium; Sodium sulfate; Sugars; Viscosity; Emulsification; emulsifying agent; hemicellulose; kerosene; polysaccharide; water; article; chemistry; economics; emulsion; fermentation; food industry; fruit; grape; industrial waste; isolation and purification; Lactobacillus; metabolism; physical chemistry; Emulsifying Agents; Emulsions; Fermentation; Food-Processing Industry; Fruit; Industrial Waste; Kerosene; Lactobacillus; Physicochemical Phenomena; Polysaccharides; Vitis; Water; Lactobacillus; Lactobacillus pentosus; Vitaceae
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