胶体颗粒稳定的界面及胶体颗粒在界面的相互作用

Particle-stabilized dispersions such as emulsions, foams and bubbles are catching increasing attentions across a number of research areas. The adsorption mechanism and role of these colloidal particles in stabilizing the oil-water or gas-water interfaces and how these particles interact at interfaces are vital to the practical use of these dispersion systems. Although there have been intensive investigations, problems associated with the stabilization mechanisms and particle-particle interactions at interfaces still remain to explore. In this paper, we first systematically review the historical understanding of particle-stabilized emulsions or bubbles and then give an overview of the most important and well-established progress in the understanding of particle-stabilized systems, including emulsions, foams and liquid marbles. The particle-adsorption phenomena have long been realized and been discussed in academic paper for more than one century and a quantitative model was proposed in the early 1980s. The theory can successfully explain the adsorption of solid particles onto interface from energy reduction approaches. The stability of emulsions and foams can be readily correlated to the wettability of the particles towards the two phases. And extensive researches on emulsion stability and various strategies have been developed to prepared dispersion systems with a certain trigger such as pH and temperature. After that, we discuss recent development of the interactions between particles when they are trapped at the interface and highlight open questions in this field. There exists a huge gap between theoretical approaches and experimental results on the interactions of particles adsorbed at interfaces due to demanding experimental devices and skills. In practice, it is customary to use flat surfaces/interfaces as model surfaces to investigate the particle-particle at interfaces although most of the time interfaces are produced with a certain curvature. It is shown that the introduction of particles onto interfaces can generate charges at the interfaces which could possibly account for the long range electrostatic interactions. Finally, we illustrate that particle-stabilized dispersions have been found wide applications in many fields and applications such as microcapsules, food, biomedical carriers, and dry water. One of the most investigated areas is the microencapsulation of actives based on Pickering emulsion templates. The particles adsorbed at the interface can serve as interfacial stabilizers as well as constituting components of shells of colloidal microcapsules. Emulsions stabilized by solid particles derived from natural and bio-related sources are promising platforms to be applied in food related industries. Emulsion systems stabilized by solid particles of the w/w (water-in-water) feature are discussed. This special type of emulsion is attracting increasing attentions due to their all water features. Besides of oil-water interface, particle stabilized air-water interface share similar stabilization mechanism and several applications reported in the literature are subsequently discussed. We hope that this paper can encourage more scientists to engage in the studies of particle-stabilized interfaces and more novel applications can be proposed based on this mechanism     

Interfacial rheological properties of adsorbed protein layers and surfactants: a review

Proteins and low molecular weight (LMW) surfactants are widely used for the physical stabilisation of many emulsions and foam based food products. The formation and stabilisation of these emulsions and foams depend strongly on the interfacial properties of the proteins and the LMW surfactants. Therefore these properties have been studied extensively. In this review an overview is given of interfacial properties of proteins at a mesoscopic scale and the effect of LMW surfactants (emulsifiers) on them. Properties addressed are the adsorbed amount, surface tension (reduction), network formation at interfaces and possible conformational changes during and after adsorption. Special attention is given to interfacial rheological behaviour of proteins at expanding and compressing interfaces, which simulate the behaviour in real emulsions and foams. It will be illustrated that information on interfacial rheological properties, protein conformation and interactions between adsorbed molecules can be obtained by changing experimental conditions. The relation between interfacial rheology and emulsion and foam stabilisation is subsequently addressed. It is concluded that there is a need for new measuring devices that monitor several interfacial properties on a mesoscopic and microscopic scale at the same time, and for physical models describing the various processes of importance for proteins. Real progress will only be possible if both are combined in an innovative way.     

Multiple pickering emulsions stabilized by microbowls

Some researchers have focused on the adsorption of solid particles at fluid-fluid interfaces and prepared emulsions and foams called "Pickering emulsions/foams". However, while several reports exist on simple spherical emulsions, few reports are available on the formation of more complex structures. Here, we show that holes on particle surfaces are a key factor in establishing the variety and complexity of mesoscale structures. Microbowls, which are hollow particles with holes on their surfaces, form multiple emulsions (water-in-oil-in-water and oil-in-water-in-oil emulsions) by simply mixing them with water and oil. Furthermore, stable potato-like or coffee-bean-like emulsions are also obtained, although nonspherical emulsions are usually unstable because of their larger interfacial energies. These findings are useful in designing the building blocks of complex supracolloidal systems for pharmaceutical, food, and cosmetic products.     

Rheology of interfacial layers

Dilational and shear viscoelasticities are important properties of interfacial layers. These quantities are particularly relevant in all systems which contain a huge internal interfacial area such as foams and emulsions. Therefore, also the 3D rheological behavior of foams or emulsions studied by respective methods is superimposed by the 2D interfacial rheology.We report on recent developments in dilational and shear rheology from an experimental point of view as well as discuss the state of the art of the underlying theories. Examples of most relevant experiments are also presented and discussed. Although not yet extensively investigated, the links between bulk rheology of foams and emulsions and the rheology of the corresponding interfacial layers are discussed.     

Spectral Properties of Foams and Emulsions

The optical and spectral properties of foams and emulsions provide information about their micro-/nanostructures, chemical and time stability and molecular data of their components. Foams and emulsions are collections of different kinds of bubbles or drops with particular properties. A summary of various surfactant and emulsifier types is performed here, as well as an overview of methods for producing foams and emulsions. Absorption, reflectance, and vibrational spectroscopy (Fourier Transform Infrared spectroscopy-FTIR, Raman spectroscopy) studies are detailed in connection with the spectral characterization techniques of colloidal systems. Diffusing Wave Spectroscopy (DWS) data for foams and emulsions are likewise introduced. The utility of spectroscopic approaches has grown as processing power and analysis capabilities have improved. In addition, lasers offer advantages due to the specific properties of the emitted beams which allow focusing on very small volumes and enable accurate, fast, and high spatial resolution sample characterization. Emulsions and foams provide exceptional sensitive bases for measuring low concentrations of molecules down to the level of traces using spectroscopy techniques, thus opening new horizons in microfluidics.     

Effects of Oil on Aqueous Foams: Electrical Conductivity of Foamed Emulsions

Three‐phase foams containing dispersed oils (also called foamed emulsion) are usually encountered in such areas as enhanced oil recovery, food foams, and in foams containing antifoams. The presence of oil causes these complex fluids to exhibit extraordinary properties in contrast to aqueous foams. We experimentally investigated, for the first time, the conductive properties of the foamed emulsions and found that the electrical conductivity increases monotonically with the volumetric liquid fraction, presenting a linear relationship. Combined with the analysis on the foaming capacity and microstructure of this complex fluid, the conductive mechanism is revealed. In these foamed emulsions, the whole conductive network is comprised of two levels of structural hierarchy, which displays a different mechanism from those of the conventional aqueous foams. The lamella of emulsions is taken as primary electrical channel, whereas the secondary electrical channel occurs in the lamella between two bubbles. This conductive behaviour is attributed to the microstructure properties of the foamed emulsions. We believe that such findings are potentially important for a better understanding of the fundamentals of these tri‐phase dispersion systems.     

Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation

Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behaviour of MWP/Ps systems under conditions in which biopolymers can saturate the air-water interface on their own. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Two MWP samples, β-lactoglobulin (β-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air-water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behaviour (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configurational rearrangement at the air-water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air-water interface (antagonistic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP (β-LG and WPC).     

Interfacial dynamics and rheology of polymer-grafted nanoparticles at air-water and xylene-water interfaces

Particle-stabilized emulsions and foams offer a number of advantages over traditional surfactant-stabilized systems, most notably a greater stability against coalescence and coarsening. Nanoparticles are often less effective than micrometer-scale colloidal particles as stabilizers, but nanoparticles grafted with polymers can be particularly effective emulsifiers, stabilizing emulsions for long times at very low concentrations. In this work, we characterize the long-time and dynamic interfacial tension reduction by polymer-grafted nanoparticles adsorbing from suspension and the corresponding dilatational moduli for both xylene-water and air-water interfaces. The dilatational moduli at both types of interfaces are measured by a forced sinusoidal oscillation of the interface. Surface tension measurements at the air-water interface are interpreted with the aid of independent ellipsometry measurements of surface excess concentrations. The results suggest that the ability of polymer-grafted nanoparticles to produce significant surface and interfacial tension reductions and dilatational moduli at very low surface coverage is a key factor underlying their ability to stabilize Pickering emulsions at extremely low concentrations.     

Protein–polysaccharide associative interactions in the design of tailor-made colloidal particles

This article reviews some recent advances in the use of diverse protein–polysaccharide associative interactions in the design of colloidal particles having potential to be used for both fortification of food colloids with health-promoting bioactive compounds with better control of their physical stability and breakdown within the gastrointestinal tract. Protein–polysaccharide associative interactions are discussed in the following aspects: (i) the formation of micro- and nanoparticles for the delivery of health promoting ingredients (nutraceuticals); (ii) the controlled gastrointestinal fate of colloidal particles; (iii) the formation of biopolymer-based particles as fat replacers; and (iv) the behavior of colloidal particles as stabilizers of emulsions and foams. The first aspect concerns soluble protein–polysaccharide complex particles (electrostatic nanocomplexes, complex coacervates, covalent conjugates), mixed hydrogel particles, and nanoemulsion-based delivery systems.     

Highly Concentrated Emulsions: Physicochemical Principles of Formulation

This review deals with the preparation, stability, rheology and different applications of highly concentrated emulsions. These emulsions, which are known as high internal phase ratio emulsions (HIPRE), gel-emulsions, biliquid foams, etc., containing over 90% internal phase by volume, have a swollen micellar (L₁ or L₂) solution of nonionic or ionic surfactants as a continuous phase. These emulsions have the structure of biliquid foams and behave as gels since they present viscoelastic and plastic properties. The functional macroscopic properties of gel-emulsions are dependent on the structural parameters of the microemulsion continuous phase as well as of the interfacial properties (interfacial tension, bending modules, spontaneous curvature) of surfactant monolayers. The depletion interaction between emulsion droplets due to the non-compensated osmotic pressure of micelles is revealed as a main factor, along with surface forces, which determine the aggregative stability and the rheological properties of these emulsions. The effect of electrolyte and surfactant concentration, temperature, as well as other physicochemical parameters on the fiocculation threshold, stability, and yielding properties of highly concentrated emulsions is explained by the effect of these parameters on the critical micelle concentration (CMC) and the aggregation number of surfactants, and, consequently, on the depletion interaction. The thermodynamic theory of adhesion of fluid droplets in micellar solution and the suggested model of elasticity of gel-emulsions permit to explain the effect of mentioned physicochemical parameters on the elasticity modulus, the plastic strength and the linear deformation of these emulsions. A novel mechanism for the spontaneous formation of gel-emulsions by the phase inversion temperature (PIT) route is suggested, allows the selection of ternary systems able to yield these emulsions, and explains how the droplet size can be controlled during the PIT process. An original model for liquid film rupture is also suggested, and allows the prediction of the effect of structural parameters of micellar solutions and the interfacial properties of surfactant monolayers on the stability of gel-emulsions.     

Combining plant and dairy proteins in food colloid design

The use of plant proteins to design colloidal food systems is a hot topic in the current context of the protein transition. However, replacing animal-derived proteins (in particular, dairy proteins) that have been traditionally used for this purpose by plant proteins is a challenge from various perspectives, and in particular, because of drastically different solubility and functionality. A possible route to mitigate these issues is to combine plant and dairy proteins, providing that their interactions can be understood from the molecular to the macroscopic scale. This review addresses the major advances that have occurred in the field of such blend-based systems, all the way from their behaviour in aqueous dispersions to their potential applications in gels, foams and emulsions.     

Nonlinear rheology of complex fluid–fluid interfaces

Fluid–fluid interfaces stabilized by proteins, protein aggregates, polymers, or colloidal particles, tend to have a complex microstructure. Their response to an applied deformation is often highly nonlinear, even at small deformation (rates). The nonlinearity of the response is a result of changes in the interfacial microstructure. Most of the studies on interfacial rheology of complex interfaces currently available in the scientific literature, focus on the linear response regime. Since multiphase systems such as emulsions or foam are routinely exposed to large and fast deformations, characterization of the nonlinear response of complex interfaces is highly relevant. In this paper we review the recent work on nonlinear rheology of complex interfaces, both in shear and dilatational deformations. We also discuss several methods currently available for analyzing nonlinear interfacial rheology data, and recent progress in modeling nonlinear interfacial rheology, using nonequilibrium thermodynamic frameworks.     

Pickering Interfacial Catalysis for Biphasic Systems: From Emulsion Design to Green Reactions

Pickering emulsions are surfactant‐free dispersions of two immiscible fluids that are kinetically stabilized by colloidal particles. For ecological reasons, these systems have undergone a resurgence of interest to mitigate the use of synthetic surfactants and solvents. Moreover, the use of colloidal particles as stabilizers provides emulsions with original properties compared to surfactant‐stabilized emulsions, microemulsions, and micellar systems. Despite these specific advantages, the application of Pickering emulsions to catalysis has been rarely explored. This Minireview describes very recent examples of hybrid and composite amphiphilic materials for the design of interfacial catalysts in Pickering emulsions with special emphasis on their assets and challenges for industrially relevant biphasic reactions in fine chemistry, biofuel upgrading, and depollution.     

Behaviour of protein-stabilised emulsions under various physiological conditions

Emulsion forms a major part of many processed food formulations. During the past few decades, the physico-chemical properties of oil-in-water emulsions under various food processing conditions have been extensively studied. However, over the recent years, interest has turned to understanding the behaviour of emulsions during consumption, i.e. physiological processing. In general, on ingestion, an emulsion is exposed to a relatively narrow range of physical (e.g. shear and temperature) and biochemical (e.g. dilution, pH, pepsin, pancreatin, mucins and bile salts) environments as it passes through the mouth into the stomach and then the intestines. There is currently limited knowledge of the physico-chemical and structural changes, which an emulsion may undergo when it passes through the physiologically active regime. A better understanding of the gastro-intestinal processing of emulsions would allow manipulation of physico-chemical and interfacial properties to modulate lipid ingestion, improve bioavailability of lipid soluble nutrients and reduce absorption of saturated fats, cholesterol and trans fats.Food emulsions are commonly stabilised by proteins, as they are not only excellent emulsifiers but also provide nutritional benefits to the product. The effects of digestion conditions on interfacial protein structures are complicated because of potential breakdown of these structures by proteolytic enzymes of the gastrointestinal tract. Studies dealing directly with the behaviour of protein-based emulsions under digestion conditions are very limited. This paper provides an overview of the behaviour of oil-in-water emulsions stabilised with globular proteins, namely lactoferrin and β-lactoglobulin. Recent advances in understanding the interactions between interfacial proteins on oil droplets and various physiological materials (e.g. enzymes and bile salts) in in vitro digestion systems are considered. Major emphasis is placed on the recent work carried out in our laboratory at Massey University on the behaviour of milk protein based emulsions (lactoferrin or β-lactoglobulin) during their passage through the gastro-intestinal tract.     

Multiphase flow in microfluidic systems --control and applications of droplets and interfaces

Micro- and nanotechnology can provide us with many tools for the production, study and detection of colloidal and interfacial systems. In multiphase flow in micro- and nanochannels several immiscible fluids will be separated from each other by flexible fluidic interfaces. The multiphase coexistence and the small-volume confinement provide many attractive characteristics. Multiphase flow in microfluidic systems shows a complicated behavior but has many practical uses compared to a single-phase flow. In this paper, we discuss the methods of controlling multiphase flow to generate either micro- or nano-droplets (or bubbles) or stable stratified interfaces between fluidic phases. Furthermore, applications of the droplets and interfaces in microchannels are summarized.     

Food emulsions and foams: Stabilization by particles

Recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described. Ongoing research in this highly active field is providing insight into (i) the molecular factors controlling particle wettability and adsorption, (ii) the structural and mechanical properties of particle-laden liquid interfaces, and (ii) the stabilization mechanisms of particle-coated droplets and bubbles. There is much potential for exploiting the emerging knowledge in new food product applications. The preparation of cheap and effective colloidal particles based on food-grade ingredients, especially proteins, is the key technological challenge.     

Protein nanocage-stabilized Pickering emulsions

The utilization of surface-active engineered protein nanocages as stabilizers for emulsions provides avenues for the design of new tailor-made functional materials in various fields including food, pharmaceutical, and biotechnology. They can be used to codeliver bioactive molecules of different polarities in a tailored manner to the body, act as a platform for screening cells or enzymes, or function as targeted drug delivery systems. Knowledge on the mechanisms that underlie the protein nanocage-driven stabilization of emulsions and their colloidal structure can have direct implications for the rational design of the new advanced functional colloids.This contribution summarizes the recent progress in protein nanocage-stabilized emulsions. It discusses the advances in the precision bioengineering of protein nanocages for emulsion design, highlights challenges in the characterization of structure and dynamics in these materials, and demonstrates selected applications in the field of functional food materials.     

Encapsulation,protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems

There have been major advances in the development of edible colloidal delivery systems for hydrophobic bioactives in recent years. However, there are still many challenges associated with the development of effective delivery systems for hydrophilic bioactives. This review highlights the major challenges associated with developing colloidal delivery systems for hydrophilic bioactive components that can be utilized in foods, pharmaceuticals, and other products intended for oral ingestion. Special emphasis is given to the fundamental physicochemical phenomena associated with encapsulation, stabilization, and release of these bioactive components, such as solubility, partitioning, barriers, and mass transport processes. Delivery systems suitable for encapsulating hydrophilic bioactive components are then reviewed, including liposomes, multiple emulsions, solid fat particles, multiple emulsions, biopolymer particles, cubosomes, and biologically-derived systems. The advantages and limitations of each of these delivery systems are highlighted. This information should facilitate the rational selection of the most appropriate colloidal delivery systems for particular applications in the food and other industries.     

Interfacial behavior of plant proteins — novel sources and extraction methods

Understanding the air-water and oil-water interfacial behavior of plant proteins is crucial for developing stable emulsions and foams in food systems. Plant crops are often processed into protein extracts with high purity, which primarily consist of globulins. These globulins are often unable to form stiff interfacial layers owing to their compact and highly aggregated state and have inferior functionality compared with animal-derived proteins from milk or eggs. Much of the current focus is on modifying these proteins, whereas better interface stabilizing functionality can also be obtained by choosing more targeted protein extraction methods. This review will highlight the benefits and drawbacks of current and novel protein sources and protein extraction methods with respect to interfacial properties.     

Nanocellulose–surfactant interactions

Biomass-derived nanomaterials, such as cellulose nanocrystals and nanofibrils, are attractive building blocks for the formulation of foams, emulsions, suspensions and multiphase systems. Depending on their surface chemistry, aspect ratio and crystallinity, nanocelluloses can control the rheology and stability of dispersions; they can also confer robust mechanical properties to composites. Synthetic modification of fibrillar cellulose is an option to achieve chemical compatibility in related systems, in the formation of composites, etc. However, this can also limit the environmental benefits gained from the use of the cellulosic component. Thus, an attractive mean to compatibilize and to further expand the applications of nanocelluloses is through the use of surfactants. The chemical toolbox of surfactants developed over the last 60 years allows for a large versatility while their environmental impact can also be minimized. Furthermore, relatively small amounts of surfactants are sufficient to significantly impact the interfacial forces, which has implications in material development, from the colloidal scale to the macro-scale. In this review we attempt to cover the literature pertaining to the combined uses of surfactants and nanocelluloses. We summarize reports on the incorporation with nanocellulose of nonionic, anionic, amphoteric and cationic surfactants. With the ever-expanding interest in the use of renewable materials in a vast range of applications, we hope to provide insights into the application of surfactants as a tool to tailor the compatibility and the surface chemistry of nanocelluloses.