Adsorption of colloidal particles to curved interfaces

As a simple model for a Pickering emulsion droplet, we consider the adsorption of spherical particles to a spherical liquid-liquid interface in order to investigate the curvature effect on the particle adsorption. By taking into account both the surface and the volume energies due to the presence of a particle, we show that the equilibrium contact angle is determined by the classical Young's equation although the adsorption energy depends on the curvature. We also calculate the partitioning of the colloidal particles among the two liquids and the interface. The distribution of colloidal particles is expressed in terms of the interfacial curvature as well as the relative wettability of the particle.     

Pickering emulsions: Versatility of colloidal particles and recent applications

The versatility of colloidal particles endows the particle stabilized or Pickering emulsions with unique features and can potentially enable the fabrication of a wide variety of derived materials. We review the evolution and breakthroughs in the research on the use of colloidal particles for the stabilization of Pickering emulsions in recent years for the particle categories of inorganic particles, polymer-based particles, and food-grade particles. Moreover, based on the latest works, several emulsions stabilized by the featured particles and their derived functional materials, including enzyme immobilized emulsifiers for interfacial catalysis, 2D colloidal materials stabilized emulsions as templates for porous materials, and Pickering emulsions as adjuvant formulations, are also summarized. Finally, we point out the gaps in the current research on the applications of Pickering emulsions and suggest future directions for the design of particulate stabilizers and preparation methods for Pickering emulsions and their derived materials.     

Synergistic stabilization of emulsions by a mixture of surface-active nanoparticles and surfactant

The stability and rheology of tricaprylin oil-in-water emulsions containing a mixture of surface-active hydrophilic silica nanoparticles and pure nonionic surfactant molecules are reported and compared with those of emulsions stabilized by each emulsifier alone. The importance of the preparation protocol is highlighted. Addition of particles to a surfactant-stabilized emulsion results in the appearance of a small population of large drops due to coalescence, possibly by bridging of adsorbed particles. Addition of surfactant to a particle-stabilized emulsion surprisingly led to increased coalescence too, although the resistance to creaming increased mainly due to an increase in viscosity. Simultaneous emulsification of particles and surfactant led to synergistic stabilization at intermediate concentrations of surfactant; emulsions completely stable to both creaming and coalescence exist at low overall emulsifier concentration. Using the adsorption isotherm of surfactant on particles and the viscosity and optical density of aqueous particle dispersions, we show that the most stable emulsions are formed from dispersions of flocculated, partially hydrophobic particles. From equilibrium contact angle and oil-water interfacial tension measurements, the calculated free energy of adsorption E of a silica particle to the oil-water interface passes through a maximum with respect to surfactant concentration, in line with the emulsion stability optimum. This results from a competition between the influence of particle hydrophobicity and interfacial tension on the magnitude of E.     

Biocompatible and pH‐Responsive Colloidal Surfactants with Tunable Shape for Controlled Interfacial Curvature

Molecular‐surfactant‐stabilized emulsions are susceptible to coalescence and Ostwald ripening. Amphiphilic particles, which have a much stronger anchoring strength at the interface, could effectively alleviate these problems to form stable Pickering emulsions. Herein, we describe a versatile method to fabricate biocompatible amphiphilic dimer particles through controlled coprecipitation and phase separation. The dimer particles consist of a hydrophobic PLA bulb and a hydrophilic shellac–PEG bulb, thus resembling nonionic molecular surfactants. The size and diameter ratio of the dimer particles are readily tunable, providing flexible control over the water/oil interfacial curvature and thus the type of emulsion. The particle‐stabilized emulsions were stable for a long period of time and could be destabilized through a pH‐triggered response. The biocompatible amphiphilic dimer particles with tunable morphology and functionality are thus ideal colloidal surfactants for various applications.     

Effect of dispersion pH on the formation and stability of Pickering emulsions stabilized by layered double hydroxides particles

Using positively charged plate-like layered double hydroxides (LDHs) particles as emulsifier, liquid paraffin-in-water emulsions stabilized solely by such particles are successfully prepared. The effects of the pH of LDHs aqueous dispersions on the formation and stability of the emulsions are investigated here. The properties of the LDHs dispersions at different pHs are described, including particle zeta potential, particle aggregation, particle contact angle, flow behavior of the dispersions and particle adsorption at a planar oil/water interface. The zeta potential decreases with increasing pH, leading to the aggregation of LDHs particles into large flocs. The structural strength of LDHs dispersions is enhanced by increasing pH and particle concentration. The three-phase contact angle of LDHs also increases with increasing pH, but the variation is very small. Visual observation and SEM images of the interfacial particle layers show that the adsorption behavior of LDHs particles at the planar oil/water interface is controlled by dispersion pH. We consider that the particle-particle (at the interface) and particle-interface electrostatic interactions are well controlled by adjusting the dispersion pH, leading to pH-tailored colloid adsorption. The formation of an adsorbed particle layer around the oil drops is crucial for the formation and stability of the emulsions. Emulsion stability improves with increasing pH and particle concentration because more particles are available to be adsorbed at the oil/water interface. The structural strength of LDHs dispersions and the gel-like structure of emulsions also influence the stability of the emulsions, but they are not necessary for the formation of emulsions. The emulsions cannot be demulsified by adjusting emulsion pH due to the irreversible adsorption of LDHs particles at the oil/water interface. TEM images of the emulsion drops show that a thick particle layer forms around the oil drops, confirming that Pickering emulsions are stabilized by the adsorbed particle layers. The thick adsorbed particle layer may be composed of a stable inner particle layer which is in direct contact with the oil phase and a relatively unstable outer particle layer surrounding the inner layer.     

Pickering乳液的制备和应用研究进展

Pickering乳液是一种由固体粒子代替传统有机表面活性剂稳定乳液体系的新型乳液。与传统乳液相比,Pickering乳液具有强界面稳定性、减少泡沫出现、可再生、低毒、低成本等优势,在化妆品、食品、制药、石油和废水处理等行业具有广阔的应用前景,受到越来越多研究者们的关注。本文综述了近年来Pickering乳液的研究进展,先介绍Pickering乳液相对于表面活性剂乳液的特色与优势,然后介绍Pickering乳液的制备研究进展,最后介绍Pickering乳液的应用研究进展。     

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

This review summarizes the major advances that have occurred over the last 5 years in the use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil emulsions. We consider the characteristics of polysaccharide-based particles, protein-based particles and organic crystals (flavonoids) with respect to their particle size, degree of aggregation, anisotropy, hydrophobicity and electrical charge. Specific effects of processing on particle functionality are identified. Special emphasis is directed towards the issue of correctly defining the stabilization mechanism to distinguish those cases where the particles are acting as genuine Pickering stabilizers, through direct monolayer adsorption at the liquid–liquid interface, from those cases where the particles are predominantly behaving as ‘structuring agents’ between droplets without necessarily adsorbing at the interface, for example, in many so-called high internal phase Pickering emulsions. Finally, we consider the outlook for future research activity in the field of Pickering emulsions for food applications.     

Biocompatible and pH-Responsive Colloidal Surfactants with Tunable Shape for Controlled Interfacial Curvature

Molecular-surfactant-stabilized emulsions are susceptible to coalescence and Ostwald ripening. Amphiphilic particles, which have a much stronger anchoring strength at the interface, could effectively alleviate these problems to form stable Pickering emulsions. Herein, we describe a versatile method to fabricate biocompatible amphiphilic dimer particles through controlled coprecipitation and phase separation. The dimer particles consist of a hydrophobic PLA bulb and a hydrophilic shellac–PEG bulb, thus resembling nonionic molecular surfactants. The size and diameter ratio of the dimer particles are readily tunable, providing flexible control over the water/oil interfacial curvature and thus the type of emulsion. The particle-stabilized emulsions were stable for a long period of time and could be destabilized through a pH-triggered response. The biocompatible amphiphilic dimer particles with tunable morphology and functionality are thus ideal colloidal surfactants for various applications.     

Origin and control of adhesion between emulsion drops stabilized by thermally sensitive soft colloidal particles

We used soft microgels made of poly(N-isopropylacrylamide) (pNIPAM) of variable cross-linking degrees and the same colloidal size to stabilize oil-in-water Pickering emulsions. The extent of droplet flocculation increased and the resistance of the emulsions to mechanical stresses decreased as the cross-linking density was augmented. Large flat films were separating the droplets, and we could measure the adhesion angle at the junction with the free interfaces through several microscopy methods. The size of the flat films and the values of the angles were reflecting strong adhesive interactions between the interfaces as a result of microgel bridging. In parallel, cryo-SEM imaging of the thin films allowed a precise determination of their structure. The evolution of the adhesion angle and of the film structure as a function of microgels cross-linking density provided interesting insights into the impact of particle softness on film adhesiveness and emulsion stability. We exploited our main findings to propose a novel route for controlling the emulsions end-use properties (flocculation and stability). Owing to particle softness and thermal sensitivity, the interfacial coverage was a path function (it depended on the sample "history"). As a consequence, by adapting the emulsification conditions, the interfacial monolayer could be trapped in a very dense and rigid configuration, providing improved resistance to bridging flocculation and to flow-induced coalescence.     

Particle self-assembly at ionic liquid-based interfaces

This review presents an overview of the nature of ionic liquid (IL)-based interfaces and self-assembled particle morphologies of IL-in-water, oil- and water-in-IL, and novel IL-in-IL Pickering emulsions with emphasis on their unique phenomena, by means of experimental and computational studies. In IL-in-water Pickering emulsions, particles formed monolayers at ionic liquid–water interfaces and were close-packed on fully covered emulsion droplets or aggregated on partially covered droplets. Interestingly, other than equilibrating at the ionic liquid–water interfaces, microparticles with certain surface chemistries were extracted into the ionic liquid phase with a high efficiency. These experimental findings were supported by potential of mean force calculations, which showed large energy drops as hydrophobic particles crossed the interface into the IL phase. In the oil- and water-in-IL Pickering emulsions, microparticles with acidic surface chemistries formed monolayer bridges between the internal phase droplets rather than residing at the oil/water–ionic liquid interfaces, a significant deviation from traditional Pickering emulsion morphology. Molecular dynamics simulations revealed aspects of the mechanism behind this bridging phenomenon, including the role of the droplet phase, surface chemistry, and inter-particle film. Novel IL-in-IL Pickering emulsions exhibited an array of self-assembled morphologies including the previously observed particle absorption and bridging phenomena. The appearance of these morphologies depended on the particle surface chemistry as well as the ILs used. The incorporation of particle self-assembly with ionic liquid science allows for new applications at the intersection of these two fields, and have the potential to be numerous due to the tunability of the ionic liquids and particles incorporated, as well as the particle morphology by combining certain groups of particle surface chemistry, IL type (protic or aprotic), and whether oil or water is incorporated.     

DYNAMICS OF EMULSION FORMATION

Stochastic model for oil emulsification in water has been deduced. The model in the form of differential equation was starting point to get various mathematical expressions and relations connecting different factors and parameters of the emulsification process and dispersion and Theological properties of the emulsion. Experimental investigations of particle size distribution, Theological behaviour and stability of great number of oil-in-water emulsions have been performed. The aim of the experimental investigations was to verify validity of the expressions derived. The validity of the derived expressions was checked not only for emulsions of different compositions, but also for the changes and phenomena at different stages of the emulsification process.     

Pickering emulsions: wetting and colloidal stability of hairy particles--a self-consistent field theory

The assembly of sterically stabilized colloids at liquid-liquid interfaces is studied with the self-consistent field (SCF) theory using the discretization scheme that was developed by Scheutjens, Fleer, and co-workers. The model is based on a poly(methyl methacrylate) (pMMA) particle with poly(isobutylene) (pIB) grafted to the surface. The stabilizing groups on the particle surface have a significant effect on the interfacial assembly and, therefore, also on the formation and properties of Pickering emulsions. The wetting behavior of the particle is altered by the presence of the stabilizing groups, which affects the equilibrium position of the particles at the interface. The stabilizing groups can also lead to an activation barrier before interfacial adsorption, analogous to the steric repulsion between two particles. These effects are numerically solved with the SCF theory. It is commonly known that flocculating conditions enhance the interfacial adsorption and yield stable Pickering emulsions, which is confirmed in this work. Additionally, it is concluded that those conditions are not an absolute requirement. There is a window of stabilizer concentrations Γ(pIB), 2.2-3.3 mg/m(2) pIB, that shows both partial wetting and colloidal stability. The activation barrier for interfacial assembly is 140-550 k(B)T and is an order of magnitude higher than the colloidal stability. The difference can be attributed to the unfavorable interaction of pIB with water and a difference in geometry (plate-sphere vs sphere-sphere). This study demonstrates the interplay and provides a quantitative comparison between the wetting behavior and the colloidal stability, and it gives a better understanding of the colloidal assembly at soft interfaces and formation of Pickering emulsions in general.     

CO2-triggered switchable Pickering emulsion stabilized by guanidine-functionalized silica particles

The guanidine group-modified silica particles were used as emulsifier to obtain a CO₂-responsive Pickering emulsion. To compare the wettability effect of the particles on the stability of the emulsion, both guanidine and alkyl chain were attached on the surface of silica particles. The influences of tension, particles concentration, oil-water fraction, NaCl concentration, and CO₂ on Pickering emulsion properties were investigated. Although the particles did not decrease the surface and interfacial tensions of the air/oil-water interfaces, they attached on the oil–water interfaces and stabilized the emulsions at room temperature for at least 4 weeks. Addition of salt increased the emulsion stability and induced phase inversion at high salt concentration. The stabilization–destabilization cycles of the emulsion could be successively controlled by alternative CO₂/heating triggers due to the protonation-deprotonation of guanidine groups on the particle surfaces.     

Latex-particle-stabilized emulsions of anti-Bancroft type

Here, we investigate water-in-oil (W/O) emulsions that are stabilized by polystyrene latex particles with sulfate surface groups. The particles, which play the role of emulsifier, are initially contained in the disperse (water) phase. The existence of such emulsions formally contradicts the empirical Bancroft rule. Theoretical considerations predict that the drop diameter has to be inversely proportional to the particle concentration, but should be independent of the volume fraction of water. In addition, there should be a second emulsification regime, in which the drop diameter is determined by the input mechanical energy during the homogenization. The existence of these two regimes has been experimentally confirmed, and the obtained data agree well with the theoretical model. Stable W/O emulsions have been produced with hexadecane and tetradecane, while, in the case of more viscous and polar oils (soybean and silicone oil), the particles enter into the oily phase, and Pickering emulsions cannot be obtained. The formation of stable emulsions demands the presence of a relatively high concentration of electrolyte that lowers the electrostatic barrier to particle adsorption at the oil-water interface. Because the attachment of particles at the drop surfaces represents a kind of coagulation, it turns out that the Schulze-Hardy rule for the critical concentration of coagulation is applicable also to emulsification, which has been confirmed with suspensions containing Na(+), Mg(2+), and Al(3+) counterions. The increase of the particle and electrolyte concentrations and the decrease of the volume fraction of water are other factors that facilitate emulsification in the investigated system. To quantify the combined action of these factors, an experimental stability-instability diagram has been obtained.     

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.     

颗粒乳化剂的研究及应用

近年来,颗粒乳化剂因其在食品、采油、化妆品、医药、催化以及功能纳米材料制备等领域具有潜在应用前景而备受关注。本文综述了近来颗粒乳化剂的研究进展,归纳了颗粒乳化剂的种类,包括:无机纳米粒子、表面改性或杂化的无机粒子、有机纳米粒子以及特殊的颗粒乳化剂Janus粒子;并对颗粒乳化剂能够在油水界面稳定吸附的热力学机理和动力学行为进行了阐述,颗粒乳化剂在油水界面接触角以及粒径大小是其在界面稳定吸附的关键参数,而颗粒在油水界面的排布方式则主要受粒子之间相互作用的影响。重点介绍了颗粒乳化剂的热点应用,包括:(1)利用颗粒乳化剂制备Pickering乳液,以及通过对颗粒乳化剂的功能化,使得Pickering乳液具备环境响应性(即pH、盐浓度、温度、紫外光、磁场敏感响应性);(2)以颗粒乳化剂为构筑基元、以Pickering乳液为模板制备Janus颗粒、Colloidosome、具有多级结构的粒子或膜,以及多孔结构材料;(3) Janus粒子在催化领域的应用。     

Trends in structuring edible emulsions with Pickering fat crystals

The pace of development of edible Pickering emulsions has recently soared, as interest in their potential for texture modification, calorie reduction and bioactive compound encapsulation and delivery has risen. In the broadest sense, Pickering emulsions are defined as those stabilized by interfacially-adsorbed solid particles that retard and ideally prevent emulsion coalescence and phase separation. Numerous fat-based species have been explored for their propensity to stabilize edible emulsions, including triglyceride and surfactant-based crystals and solid lipid nanoparticles. This review explores three classes of fat-based Pickering stabilizers, and proposes a microstructure-based nomenclature to delineate them: Type I (surfactant-mediated interfacial crystallization), Type II (interfacially-adsorbed nano- or microparticles) and Type III (shear-crystallized droplet encapsulation matrices). Far from simply reporting the latest findings on these modes of stabilization, challenges associated with these are also highlighted. Finally, though emphasis is placed on food emulsions, the fundamental precepts herein described are equally applicable to non-food multicomponent emulsion systems.     

Van der Waals Emulsions: Emulsions Stabilized by Surface‐Inactive,Hydrophilic Particles via van der Waals Attraction

Surface‐inactive, highly hydrophilic particles are utilized to effectively and reversibly stabilize oil‐in‐water emulsions. This is a result of attractive van der Waals forces between particles and oil droplets in water, which are sufficient to trap the particles in close proximity to oil–water interfaces when repulsive forces between particles and oil droplets are suppressed. The emulsifying efficiency of the highly hydrophilic particles is determined by van der Waals attraction between particle monolayer shells and oil droplets enclosed therein and is inversely proportional to the particle size, while their stabilizing efficiency is determined by van der Waals attraction between single particles and oil droplets, which is proportional to the particle size. This differentiation in mechanism between emulsification and stabilization will significantly advance our knowledge of emulsions, thus enabling better control and design of emulsion‐based technologies in practice.     

Van der Waals Emulsions: Emulsions Stabilized by Surface‐Inactive,Hydrophilic Particles via van der Waals Attraction

Surface‐inactive, highly hydrophilic particles are utilized to effectively and reversibly stabilize oil‐in‐water emulsions. This is a result of attractive van der Waals forces between particles and oil droplets in water, which are sufficient to trap the particles in close proximity to oil–water interfaces when repulsive forces between particles and oil droplets are suppressed. The emulsifying efficiency of the highly hydrophilic particles is determined by van der Waals attraction between particle monolayer shells and oil droplets enclosed therein and is inversely proportional to the particle size, while their stabilizing efficiency is determined by van der Waals attraction between single particles and oil droplets, which is proportional to the particle size. This differentiation in mechanism between emulsification and stabilization will significantly advance our knowledge of emulsions, thus enabling better control and design of emulsion‐based technologies in practice.     

纳米玉米醇溶蛋白微球稳定的O/W型Pickering乳液

利用相分离工艺制备玉米醇溶蛋白(zein)纳米微球,微球粒径可控制在40 nm左右;经旋转蒸发制得zein溶胶体系,zein溶胶具有明显的丁达尔现象,静置数月不聚沉,Zeta电位法测得zein微球在pH值为4.0时分散性能最佳。 以纳米zein微球为固相稳定剂制备O/W型Pickering乳液,考察了zein胶体加入量、油水体积比等因素对乳液稳定性的影响。 实验结果表明,zein胶体加入量的质量分数控制为0.4%,高油水体积比将有利于Pickering乳液的长时间稳定。 基于zein分子的两亲结构和界面组装特点,提出了zein微球稳定Pickering乳液的作用机制。