开关型Pickering乳液体系

Pickering乳液以胶体尺寸的固体粒子代替传统表面活性剂作为稳定剂,具有超稳定,生物相容性好以及对环境友好等优点。开关型Pickering乳液可随pH值、CO₂/N₂浓度、温度、磁场强度及光强度等条件的变化而改变固体乳化剂的表面润湿性,实现在“乳化”与“破乳”之间的快速转换,在非均相催化、乳液聚合等诸多领域有广泛的应用前景。本文全面总结了近年来开关型Pickering乳液的研究进展及其在界面催化系统、液膜处理有机废水、药物的包封与释放等方面的应用。     

Forces between a hard surface and an air–aqueous interface with and without films

The adsorption of particles to air–aqueous interfaces is vital in many applications, such as mineral flotation and the stabilization of food foams. The forces in the system determine whether a particle will attach to an air–aqueous interface. The forces between a particle and an air–aqueous interface are influenced by Derjaguin–Landau–Verwey–Overbeek forces (i.e. van der Waals and electrostatic forces), non–Derjaguin–Landau–Verwey–Overbeek forces (e.g. hydrophobic, hydrodynamic, structural, and capillary forces), liquid drainage, and liquid flow. As an air–aqueous interface can be deformed by a particle, the forces measured between an air–aqueous interface and a particle can differ from those measured between two hard surfaces separated by liquid. The presence of a film at an air–aqueous interface can also change the forces.     

Recent development in food emulsion stabilized by plant-based cellulose nanoparticles

In this review, we discuss the application of cellulose nanoparticles as a sustainable and cost-effective source of green stabilizers for formulation of foodstuff. Fibrillar cellulose nanocrystal and nanofibril stabilize Pickering systems because of their ability to adsorb at the oil/water interfaces, forming protective layers. They also form associative structures in the continuous phase, increasing their viscoelastic properties and preventing flocculation. We describe the chemical and structural features of nanocelluloses and discuss the principles that support their utilization as stabilizers, especially in the context of recent prospects in food and health domains, given safety and regulatory advances. In addition, we describe the benefits of combining nanocelluloses with other food ingredients to extend their functional attributes. Particularly, nanocellulose-based Pickering emulsions are used to create edible soft materials with multiple functionalities. This article is expected to stimulate the use of nanocelluloses as functional ingredients to create food products with improved performance and novel properties.     

A Novel Solid Nanocrystals Self-Stabilized Pickering Emulsion Prepared by Spray-Drying with Hydroxypropyl-β-cyclodextrin as Carriers

A drug nanocrystals self-stabilized Pickering emulsion (NSSPE) with a unique composition and microstructure has been proven to significantly increase the bioavailability of poorly soluble drugs. This study aimed to develop a new solid NSSPE of puerarin preserving the original microstructure of NSSPE by spray-drying. A series of water-soluble solid carriers were compared and then Box-Behnken design was used to optimize the parameters of spray-drying. The drug release and stability of the optimized solid NSSPE in vitro were also investigated. The results showed that hydroxypropyl-β-cyclodextrin (HP-β-CD), rather than solid carriers commonly used in solidification of traditional Pickering emulsions, was suitable for the solid NSSPE to retain the original appearance and size of emulsion droplets after reconstitution. The amount of HP-β-CD had more influences on the solid NSSPE than the feed rate and the inlet air temperature. Fluorescence microscopy, confocal laser scanning microscopy and scanning electron microscopy showed that the reconstituted emulsion of the solid NSSPE prepared with HP-β-CD had the same core-shell structure with a core of oil and a shell of puerarin nanocrystals as the liquid NSSPE. The particle size of puerarin nanocrystal sand interfacial adsorption rate also did not change significantly. The cumulative amount of released puerarin from the solid NSSPE had no significant difference compared with the liquid NSSPE, which were both significantly higher than that of puerarin crude material. The solid NSSPE was stable for 3 months under the accelerated condition of 75% relative humidity and 40 °C. Thus, it is possible todevelop the solid NSSPE preserving the unique microstructure and the superior properties in vitro of the liquid NSSPE for poorly soluble drugs.     

Fabrication and performance of microencapsulated phase change materials with hybrid shell by in situ polymerization in Pickering emulsion

Microencapsulated phase change materials (MePCMs) using melamine–formaldehyde resin/SiO₂ as shell were investigated in this paper. Organically modified SiO₂ particles were employed to stabilize Pickering emulsion, and in situ polymerization of melamine and formaldehyde was carried out to form hybrid shell. The performances of resultant MePCMs with hybrid shell were investigated comparatively with the MePCMs with polymer shell. SiO₂ particles raise the microencapsulation efficiency by improving the stability of emulsion and providing a precipitation site for melamine–formaldehyde resin. Also, the mechanical strength, thermal reliability, and anti‐osmosis performance of MePCMs were improved significantly by SiO₂ particles in the shell. Our study shows that Pickering emulsion is a simple and robust template for MePCMs with polymer‐inorganic hybrid shell. Copyright © 2015 John Wiley & Sons, Ltd.     

Recent developments in food foams

The scientific literature from 2015 onwards with respect to foams and thin films in the context of foods has been reviewed. Proteins are the dominant foaming agents in foods, and investigations of the classic, meringue-forming egg white protein still dominate the literature because the unique properties of this system are still not properly understood. The current drive of many studies is to find suitable replacers of egg proteins, driven by consumer trends for more plant-based alternatives. This has led to investigations of the stabilizing properties of various protein aggregates, ‘nanoparticles’ and microgel particles as Pickering-type stabilizers of foams (Pickering foams). At the same time, other work has sought to manipulate the surface properties of biopolymer- and nonbiopolymer–based particles by chemical means, to make the particles adsorb more strongly. Few, truly novel foam stabilizers have emerged, but two include saponin aggregates and bacteria as particle-type stabilizers.     

Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions

Traditional preparation of protein particles is usually complex and tedious, which is a major issue in the development of Pickering high internal phase emulsions (HIPEs). In this study, a facile and in-situ method for the preparation of food-grade Pickering HIPEs was developed using ultrasound pre-fractured casein flocs. The ultrasonic-treated casein protein and resulting Pickering HIPEs were characterised using particle size distribution, confocal laser scanning microscopy (CLSM), cryo-SEM, and rheological measurement. The results indicated that pH values of casein and ultrasonic power level were key parameters for casein protein dispersion into nanoparticles to form o/w Pickering HIPEs. In optimal conditions, the hexagons of emulsion droplets were close together, and the emulsions formed with ultrasonic caseins exhibited gel-like behaviour. Additionally, ultrasonic microscale-sized caseins (about 25 μm) disappeared upon the use of high speed homogenisation during the formation of HIPEs, while the chemical distribution revealed by confocal laser scanning microscopy indicated that the dispersive nanoparticles from casein proteins were evidently absorbed on the interface of HIPEs (cryo-SEM). These findings prove that ultrasound is an effective tool to loosen casein flocs to induce the in-situ formation of stabilised Pickering HIPEs. Overall, this work provides a green and facile route to convert edible oil into a soft solid, which has great potential for applications in biomedical materials, 3D printing technology, and various cosmetics.     

A study of the catalytic behavior of phosphotungstic acid-modified Janus particles in a heterogeneous oil/water pickering emulsion system

An emulsion interface materialization method was used to obtain amphiphilic silica Janus nanoparticles. Reducing the photosynthesis of aquatic organisms after water pollution. PW₁₂O₄₀³⁻ was introduced onto Janus particles by ion exchange, and an amphiphilic particle emulsion catalyst (PWO-J) was prepared. Hydrogen peroxide was used as the oxygen source, and the amphiphilicty of the catalyst was used to assemble the catalyst at the Pickering emulsion interface. The PWO-J catalyst was found to exhibit very high catalytic activity toward the oxidation of oleic acid in water-in-oil systems. The results showed that PWO-J catalysis of oxidation had similar results as CTAB and phosphotungstic acid (control system) under the same conditions. The azelaic acid recovery rate was 86.7%, and PWO-J could be reused 4 times. A reaction mechanism was proposed, and the constructed model was used to calculate a reaction rate constant of 15.32 × 10⁻⁵L•mol⁻¹•s⁻¹ for the PWO-J system. The PWO-J system had a lower activation energy than the control system, showing that the catalytic oxidation of oleic acid into azelaic acid was more likely to occur in the PWO-J system.     

Fat crystals and water-in-oil emulsion stability

Products such as cosmetics, pharmaceuticals, and crude oil often exist as water-in-oil (W/O) emulsions during their processing or in final form. In many cases, their dispersed aqueous phase is encased in a crystal network and/or by interfacially-adsorbed (‘Pickering’) particles [paraffins, triacylglycerols, polymers, etc.] that promote emulsion kinetic stability by hindering droplet–droplet contact, coalescence and macroscopic phase separation. In processed foods, important questions remain regarding whether a continuous phase fat crystal network or Pickering crystal provides better stabilization. This review explores the following factors related to crystal-stabilized W/O emulsions: i) the key properties dictating fat crystal spatial distribution (at the interface or in the continuous phase); ii) how temperature and freeze–thaw emulsion destabilization are intimately linked with fat crystal spatial distribution, and; iii) why oil-soluble surfactant interactions with the continuous oil phase influence fat crystal wettability and emulsifier efficacy. It is shown that these parameters strongly govern W/O emulsion formation and stability.