Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method

Properties of water-in-oil (W/O) nano-emulsion formed by a low-energy emulsification method are described in this work. Nano-emulsions have been formed in water/mixed non-ionic surfactant/decane. Several mixtures of Span 20, Span 80, Tween 20 and Tween 80 were studied. Phase behavior studies and stability studies allowed to determine zones where nano-emulsions can be formed. Bluish and transparent W/O nano-emulsion with droplet sizes as low as 30 nm was formed. Nano-emulsion droplet size was measured by Dynamic Light Scattering. Nano-emulsions stability was studied by multiple light scattering and by dynamic light scattering. The results showed the evolution with time of the average radius droplet. The nano-emulsions prepared showed high kinetic stability for weeks, without phase separation, sedimentation or creaming. Nevertheless, their droplet size increased slightly over time. Stability studies show that nano-emulsion breakdown could be attributed to Ostwald ripening and coalescence mechanism, depending on the water concentration.     

Modification of the stability of oil-in-water nano-emulsions by polymers with different structures

The effect of polymers (hydrolyzed polyacrylamide (HPAM) and hydrophobically modified polyacrylamide (HMPAM)) on the stability of oil-in-water nano-emulsions has been studied in paraffin oil/Span 20-Tween 20/water systems by method of phase inversion composition (PIC). The stabilization of nano-emulsions was investigated by visual observation and the change of water content induced by centrifugation. Droplet size distributions of nano-emulsions were obtained by a laser-scanner particle size distribution analyzer. The interfacial tension and charge of nano-emulsions were obtained by interfacial tension and zeta potential measurements. All the results indicate that the droplet size can be decreased by the addition of HMPAM, while almost no change could be observed when the HPAM was added. Meanwhile, HMPAM has a better effect on the stabilization of nano-emulsions than HPAM. It may conclude that the HMPAM molecules adsorbed at the oil/water interface of the nano-emulsion droplets. Therefore, the stability of nano-emulsion with the addition of HMPAM is based on both an associative thickening mechanism caused by the alkyl chains of HMPAM molecules and the adsorption of HMPAM at the oil/water interface, which can form a solid film to prevent the Ostwald ripening of nano-emulsion droplets.     

Formation of water-in-oil (W/O) nano-emulsions in a water/mixed non-ionic surfactant/oil systems prepared by a low-energy emulsification method

W/O nano-emulsion formation by a low-energy emulsification method is described for the first time. The nano-emulsions have been formed in water/mixed Cremophor EL:Cremophor WO7 surfactant/isopropyl myristate systems at Cremophor EL:Cremophor WO7 ratios between 1:2 and 1:9, by slow addition of isopropyl myristate to surfactant/water mixtures. Phase behaviour studies have showed that the compositions giving rise to W/O nano-emulsions belong to multiphase regions, one of the phases being a lamellar liquid crystalline phase. The droplet size of the nano-emulsions at a fixed oil concentration of 85% and mixed surfactants/water ratio of 70/30 ranged from 60 to 160 nm as Cremophor EL:Cremophor WO7 ratio increased from 1:8 to 1:2. These nano-emulsions showed high kinetic stability. No phase separation was observed during 5 months in nano-emulsions of the water/Cremophor EL:Cremophor WO7 1:8/isopropyl myristate system with 85% oil concentration, although droplet size experienced an increase with time.     

Stability of triazophos in self-nanoemulsifying pesticide delivery system

Formation of nano-emulsions has been studied in the system water/nonylphenol polyoxyethylene ether (S₁)/triazophos or water/nonylphenol polyoxyethylene ether/N-octyl-2-pyrrolidone (S₂)/triazophos at 25 °C by low-energy emulsification methods: stepwise addition of water to a solution of the surfactant in oil. Nano-emulsions’ high kinetic stability has been obtained at oil weight fractions lower than 0.25 or 0.20 for the two systems respectively. Phase behavior studies have revealed that compositions giving rise to nano-emulsions consist of Om (isotropic liquid phase), Wm (O/W micro-emulsion), La (lamellar liquid crystalline), and O (oil) phases, at equilibrium. Droplet sizes of the nano-emulsions were measured by dynamic light scattering (DLS), and mean sizes are within the typical droplet radius of nano-emulsion except for low-dilution-fold; the higher the water concentration, the higher the size. The hydrolysis of triazophos was studied in buffered solutions with pH 5, 7 and 9, the results showed that triazophos is relatively stable in acidic and neutral solutions and easily hydrolyzed in basic solutions. Furthermore, the research indicated triazophos can be protected from hydrolysis by incorporating into nano-emulsion system. The effect of surfactant on the hydrolysis inhibition of triazophos in the basic condition is more prominent than that in acidic condition.     

Phase behavior and nano-emulsion formation by the phase inversion temperature method

Formation of oil-in-water nano-emulsions has been studied in the water/C12E4/isohexadecane system by the phase inversion temperature emulsification method. Emulsification started at the corresponding hydrophilic-lipophilic balance temperature, and then the samples were quickly cooled to 25 degrees C. The influence of phase behavior on nano-emulsion droplet size and stability has been studied. Droplet size was determined by dynamic light scattering, and nano-emulsion stability was assessed, measuring the variation of droplet size as a function of time. The results obtained showed that the smallest droplet sizes were produced in samples where the emulsification started in a bicontinuous microemulsion (D) phase region or in a two-phase region consisting of a microemulsion (D) and a liquid crystalline phase (L(alpha)). Although the breakdown process of nano-emulsions could be attributed to the oil transference from the smaller to the bigger droplets, the increase in instability found with the increase in surfactant concentration may be related to the higher surfactant excess, favoring the oil micellar transport between the emulsion droplets.     

Optimization of nano-emulsion preparation by low-energy methods in an ionic surfactant system

The low-energy emulsification method Emulsion Inversion Point (EIP) was used to prepare O/W nano-emulsions in the W/potassium oleate-oleic acid-C(12)E(10)/hexadecane ionic system. This method had not practically been used in ionic systems up to now. The resulting droplet sizes, much smaller than those obtained with the high-energy emulsification methods, depend on the composition (formulation variables) and preparation variables (addition and mixing rate). Phase diagrams, rheology measurements, and experimental designs applied to nano-emulsion droplet sizes obtained were combined to study the formation of these nano-emulsions. To obtain small droplet sizes, it is necessary to cross a direct cubic liquid crystal phase along the emulsification path, and it is also crucial to remain in this phase long enough to incorporate all of the oil into the liquid crystal. When nano-emulsion forms, the oil is already intimately mixed with all of the components, and it only has to be redistributed. Results show that the smaller droplet sizes are obtained when the liquid crystal zone is wide and extends to high water content, because in this case, during the emulsification process, the system remains long enough in the liquid crystal phase to allow the incorporation of all of the oil. Around the optimal formulation variables, the liquid crystal zone crossed during emulsification is wide enough to incorporate all of the oil whatever mixing or stirring rate is used, and then the resulting droplet size is independent of preparation variables. However, when the composition is far from this optimum, the liquid crystal zone becomes narrower and the mixing of components controls the nano-emulsion formation. High agitation rates and/or low addition rates are required to ensure the dissolution of all of the oil into this phase.     

Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations

The emulsifying behaviour of glyco-protein complexes of the non-ionic polysaccharide dextran (500 kDa) with whey protein isolate (WPI) have been investigated in systems containing (20 vol.% oil phase) medium-chain triglyceride oil, silicone oil, orange oil, and n-tetradecane under acidic and high electrolyte concentrations. Covalent coupling of protein to polysaccharide is achieved by dry heat treatment of protein+polysaccharide mixtures. Emulsions were made with WPI and whey protein isolate-dextran (WPI-DX) conjugate, and stability was followed by determining changes in average droplet size and extent of serum separation with time, with gum arabic (GA) chosen as reference emulsifier. The results show that the WPI-DX conjugate gives much better stability than the whey protein alone or GA under similar conditions. The improved emulsifying properties of WPI on complexing with dextran is probably due to the enhanced steric stabilization provided by the bulky hydrophilic polysaccharide moiety.     

Nano-emulsions: New applications and optimization of their preparation

Nano-emulsions, as non-equilibrium systems, present characteristics and properties which depend not only on composition but also on the preparation method. Although interest in nano-emulsions was developed since about 20 years ago, mainly for nanoparticle preparation, it is in the last years that direct applications of nano-emulsions in consumer products are being developed, mainly in pharmacy and cosmetics. These recent applications have made that studies on optimization methods for nano-emulsion preparation be a requirement. This review is focused on the most recent literature on developments of nano-emulsions as final application products and on the optimization of their preparation.     

用混合乳化剂UE20/PVA制备的水包油型生漆乳液的性能

以漆酚基乳化剂(UE20)和聚乙烯醇(PVA)为混合乳化剂制备了水包油(O/W)型生漆乳液(RLE), 研究了UE20与PVA的质量比、混合乳化剂质量分数(wME)、水与天然生漆(RL)的质量比、温度和贮存时间对RLE性能的影响, 并用透射电镜观察了wME对RLE粒子的大小及形态的影响. 结果表明, RLE的黏度随着PVA的增加而增大; 当wME≤6.7%时, RLE表现出假塑性流体的特征, 其黏度随着wME的增大而增大, 乳液的稳定性增强; 而当wME≥10.0%时, RLE则表现出膨胀型流体的特征, 乳液的黏度较低; 随着温度的升高及水的用量增加, RLE粒子间相互作用减弱, 乳液的稳定性降低. 正交实验结果表明, 影响RLE的黏度及稳定性的顺序为wME＞mH2O∶mRL＞mUE20∶mPVA＞乳化温度. 随着wME的增大, RLE粒子的粒径减小, 其形态也由不规则的形状转变为球形粒子.     

Stability of Emulsions Containing Both Sodium Caseinate and Tween 20

The creaming and rheology of oil-in-water emulsions (30 vol% n-tetradecane, pH 6.8) stabilized by a mixture of commercial sodium caseinate and the non-ionic emulsifier polyoxyethylene sorbitan monolaurate (Tween 20) has been investigated at 21 degrees C. The presence of sufficient Tween 20 to displace most of the protein from the emulsion droplet surface leads to greatly enhanced emulsion creaming (and strongly non-Newtonian rheology) which is indicative of depletion flocculation by nonadsorbed surface-active material (protein and emulsifier). In emulsions containing a constant amount of surface-active material, the replacement of a very small fraction of Tween 20 by caseinate in a stable pure Tween 20 emulsion leads to enhanced creaming for a small fraction of the droplets, and this fraction increases with increasing replacement of emulsifier by protein. This behavior is probably due to depletion flocculation, although an alternative bridging mechanism is also a possibility. The overall stability of these sets of emulsions can be represented in terms of a global stability diagram containing regions of bridging flocculation and coalescence (low content of surface-active material), stability (intermediate content), and depletion flocculation (high content). Copyright 1999 Academic Press.     

Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactant

The influence of oil type (n-hexadecane, 1-decanol, n-decane), droplet composition (hexadecane:decanol), and emulsifier type (Tween 20, gum arabic) on droplet growth in oil-in-water emulsions was studied. Droplet size distributions of emulsions were measured over time (0-120 h) by laser diffraction and ultrasonic spectroscopy. Emulsions containing oil molecules of low polarity and low water solubility (hexadecane) were stable to droplet growth, irrespective of the emulsifier used to stabilize the droplets. Emulsions containing oil molecules of low polarity and relatively high water solubility (decane) were stable to coalescence, but unstable to Ostwald ripening, irrespective of emulsifier. Droplet growth in emulsions containing oil molecules of relatively high polarity and high water solubility (decanol) depended on emulsifier type. Decanol droplets stabilized by Tween 20 were stable to droplet growth in concentrated emulsions but unstable when the emulsions were diluted. Decanol droplets stabilized by gum arabic exhibited rapid and extensive droplet growth, probably due to a combination of Ostwald ripening and coalescence. We proposed that coalescence was caused by the relatively low interfacial tension at the decanol-water boundary, which meant that the gum arabic did not absorb strongly to the droplet surfaces and therefore did not prevent the droplets from coming into close proximity.     

Hybrid/porous materials obtained from nano-emulsions

Nano-emulsions known also as mini-emulsions, ultrafine emulsions or submicron emulsions are a specific kind of emulsions that have a sub-micrometer droplet size and a low polydispersity. Nano-emulsions, being kinetically stable systems, require energy input in order to be formed, either from mechanical devices or from the intrinsic physicochemical potential of the components. The properties of the nano-emulsions make them suitable for applications in various domains such as drug delivery, cosmetics, pesticides and in particular for the preparation of inorganic or hybrid nanostructured materials. This review discusses the recent progresses made in this latest field. We focus on inorganic or hybrid nanoparticles, nanocapsules, hollow spheres or composites prepared by combining the nano-emulsion technique and the sol–gel process. In that case nano-emulsions act as template. We also outline the most recent development, which consists in using the nano-emulsions as imprints to get hierarchical porous silica materials.     

Preparation of water-in-diesel oil nano-emulsion using nonionic surfactants with enhanced stability and flow properties

Formation of water-in-diesel oil (w/o) nano-emulsion has been achieved by a low-energy emulsification method by stabilizing a new combination of nonionic sorbitan esters surfactants, that is PEG20-sorbitan monostearate and sorbitan monooleate in mixed proportions. Different combinations of the surfactants (T6?+?S8) have been tested and the best possible combination of mixed surfactants is found at a surfactants ratio of 35:65 (wt/wt) for T6:S8 at hydrophile–lipophile balance (HLB)?=?8.01, which resulted in smaller droplet size of 44.87?nm. A phase diagram study is performed to identify the zones of formation of transparent, translucent, and opaque emulsions (44?nm??27?m³?·?s^?1. Comparison of Ostwald ripening rate with other sets of surfactants obtained by different authors showed the lowest rate among them, indicative of enhanced stability. A rheological study of the tested set of nano-emulsions depicts the Newtonian behavior (1.0371?≤?n?≤?1.0826) over a wider range of shear rates (10–1000?s^?1) at different temperatures (25–40°C).     

A Low Energy Approach for the Preparation of Nano-Emulsions with a High Citral-Content Essential Oil

Pectis elongata is found in the northern and northeastern regions of Brazil. It is considered a lemongrass due to its citric scent. The remarkable citral content and the wide antimicrobial properties and bioactive features of this terpene make this essential oil (EO) eligible for several industrial purposes, especially in cosmetics and phytotherapics. However, to address the problems regarding citral solubility, nano-emulsification is considered a promising strategy thanks to its improved dispersability. Thus, in this paper we propose a low-energy approach for the development of citral-based nano-emulsions prepared with P. elongata EO. The plant was hydrodistillated to produce the EO, which was characterized with a gas chromatograph coupled to mass spectrometry. The nano-emulsion prepared by a non-heated water titrating (low-energy) method was composed of 5% (w/w) EO, 5% (w/w) non-ionic surfactants and 90% (w/w) deionized water and was analyzed by dynamic light scattering. Levels of citral of around 90% (neral:geranial—4:5) were detected in the EO and no major alteration in the ratio of citral was observed after the nano-emulsification. The nano-emulsion was stable until the 14th day (size around 115 nm and polydispersity index around 0.2) and no major alteration in droplet size was observed within 30 days of storage. Understanding the droplet size distribution as a function of time and correlating it to concepts of compositional ripening, as opposing forces to the conventional Ostwald ripening destabilization mechanism, may open interesting approaches for further industrial application of novel, low-energy, ecofriendly approaches to high citral essential oil-based nano-emulsions based on lemongrass plants.     

In silico and in vivo study of adulticidal activity from Ayapana triplinervis essential oils nano-emulsion against Aedes aegypti

Nanoinsecticides of plant origin have advantages in the resistance of Aedes aegypti, vectors of infectious diseases. The objective of this study was to evaluate the insecticidal potential of Ayapana triplinervis essential oil nano-emulsions using in silico and in vivo assays in an Aedes aegypti model. Molecular docking showed that minority compounds present in the morphotype A essential oil have a more significant binding affinity to inhibit acetylcholinesterase and juvenile hormone receptors. Aedes aegypti adults were susceptible to A. triplinervis at 150 µg.mL-1 in a diagnostic time of 15 min for morphotype A essential oil nano-emulsion and 45 min for morphotype B essential oil nano-emulsion. The evaluation of toxicity in Swiss albino mice indicated that the nano-emulsions had low acute dermal toxicity and presented LD₅₀ greater than 2000 mg.Kg^?1. Thus, it is possible to conclude that nano-emulsions have the potential to be used in the chemical control of A. aegypti.     

Degradation of kinetically-stable o/w emulsions

This article summarizes the studies on the degradation of the thermodynamically unstable o/w (nano)emulsion--a dispersion of one liquid in another, where each liquid is immiscible, or poorly miscible in the other. Emulsions are unstable exhibiting flocculation, coalescence, creaming and degradation. The physical degradation of emulsions is due to the spontaneous trend toward a minimal interfacial area between the dispersed phase and the dispersion medium. Minimizing the interfacial area is mainly achieved by two mechanisms: first coagulation possibly followed by coalescence and second by Ostwald ripening. Coalescence is often considered as the most important destabilization mechanism leading to coursing of dispersions and can be prevented by a careful choice of stabilizers. The molecular diffusion of solubilizate (Ostwald ripening), however, will continuously occur as soon as curved interfaces are present. Mass transfers in emulsion may be driven not only by differences in droplet curvatures, but also by differences in their compositions. This is observed when two or more chemically different oils are emulsified separately and the resulting emulsions are mixed. Compositional ripening involves the exchange of oil molecules between emulsion droplets with different compositions. The stability of the electrostatically- and sterically-stabilized dispersions can be controlled by the charge of the electrical double layer and the thickness of the droplet surface layer formed by non-ionic emulsifier. In spite of the similarities between electrostatically- and sterically-stabilized emulsions, there are large differences in the partitioning of molecules of ionic and non-ionic emulsifiers between the oil and water phases and the thickness of the interfacial layers at the droplet surface. The thin interfacial layer (the electrical double layer) at the surface of electrostatically stabilized droplets does not create any steric barrier for mass transfer. This may not be true for the thick interfacial layer formed by non-ionic emulsifier. The interactive sterically-stabilized oil droplets, however, can favor the transfer of materials within the intermediate agglomerates. The stability of electrosterically-stabilized emulsion is controlled by the ratio of the thickness of the non-ionic emulsifier adsorption layer (delta) to the thickness of the electrical double layer (kappa(-1)) around the oil droplets (delta/(kappa(-1))) = (deltakappa). The monomer droplet degradation can be somewhat depressed by transformation of coarse emulsions to nano-emulsion (miniemulsion) by intensive homogenization and by the addition of a surface active agent (coemulsifier) or/and a water-insoluble compound (hydrophobe). The addition of hydrophobe (hexadecane) to the dispersed phase significantly retards the rate of ripening. A long chain alcohol (coemulsifier) resulted in a marked improvement in stability, as well, which was attributed to a specific interaction between alcohol and emulsifier and to the alcohols tendency to concentrate at the o/w interface to form stronger interfacial film. The rate of ripening, according to the Lifshitz-Slyozov-Wagner (LSW) model, is directly proportional to the solubility of the dispersed phase in the dispersion medium. The increased polarity of the dispersed phase (oil) decreases the stability of the emulsion. The molar volume of solubilizate is a further parameter, which influences the stability of emulsion or the transfer of materials through the aqueous phase. The interparticle interaction is expected to favor the transfer of solubilizate located at the interfacial layer. The kinetics of solubilization of non-polar oils by ionic micelles is strongly related to the aqueous solubility of the oil phase (the diffusion approach), whilst their solubilization into non-ionic micelles can be contributed by interparticle collisions.     

Emulsification of Vegetable Oils using a Blend of Nonionic Surfactants for Cosmetic Applications

Sunflower oil and sesame oil contain fairly high percentage of tocopherols and tocotrienols. These oils were emulsified by using a combination of non‐ionic surface‐active agents viz. Span‐80 and Tween‐20 surfactants to get cosmetic emulsions. Stability of the emulsions was enhanced by using natural polymer additives. The effect of various parameters such as pH, oil content, emulsifier content, HLB of blend of emulsifier concentration of additives and temperature on the stability of cosmetic emulsion was studied. These emulsions are “skin compatible” being stable at neutral pH. Xanthan gum was found to be the most effective additive as compared to the other natural polymers. The emulsions showed a “pseudoplastic” flow behavior.     

Investigation regarding the effect of viscosity modifying admixtures upon the Portland cement hydration using thermal analysis

The effect of 13 viscosity modifying admixtures (VMA) on the Portland cement hydration was studied in this paper. In this purpose, thermal analyses (DTA and TG) were performed after 1, 7 and 28 days of hydration on cement pastes containing 0.01–0.5 % from the following VMA: diutan gum, welan gum, polygalactomannane ether, natural cellulose fibres, modified polysaccharide, polyacrylamide, high-molecular mass synthetic copolymer, hydroxypropyl starch and a chemically modified starch. It was noticed that the proportion of Ca(OH)₂ from the samples containing polygalactomannane ether and modified polysaccharide was smaller than in the reference sample, which proved their effect of cement hydration delay. For the other VMA, this effect was not detected, on the contrary, the amount of Ca(OH)₂ was higher than in the reference sample.     

The influence of surfactant mixing ratio on nano-emulsion formation by the pit method

The formation of O/W nano-emulsions by the PIT emulsification method in water/mixed nonionic surfactant/oil systems has been studied. The hydrophilic-lipophilic properties of the surfactant were varied by mixing polyoxyethylene 4-lauryl ether (C12E4) and polyoxyethylene 6-lauryl ether (C12E6). Emulsification was performed in samples with constant oil concentration (20 wt%) by fast cooling from the corresponding HLB temperature to 25 degrees C. Nano-emulsions with droplet radius 60-70 nm and 25-30 nm were obtained at total surfactant concentrations of 4 and 8 wt%, respectively. Moreover, droplet size remained practically unchanged, independent of the surfactant mixing ratio, X(C12E6). At 4 wt% surfactant concentration, the polydispersity and instability of nano-emulsions increased with the increase in X(C12E6). However, at 8 wt% surfactant concentration, nano-emulsions with low polydispersity and high stability were obtained in a wide range of surfactant mixing ratios. Phase behavior studies showed that at 4 wt% surfactant concentration, three-liquid phases (W+D+O) coexist at the starting emulsification temperature. Furthermore, the excess oil phase with respect to the microemulsion D-phase increases with the increase in X(C12E6), which could explain the increase in instability. At 8 wt% surfactant concentration, a microemulsion D-phase is present when emulsification starts. The low droplet size and polydispersity and higher stability of these nano-emulsions have been attributed, in addition to the increase in the surface or interfacial activity, to the spontaneous emulsification produced in the microemulsion D-phase.