High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications

High‐internal‐phase Pickering emulsions have various applications in materials science. However, the biocompatibility and biodegradability of inorganic or synthetic stabilizers limit their applications. Herein, we describe high‐internal‐phase Pickering emulsions with 87 % edible oil or 88 % n‐hexane in water stabilized by peanut‐protein‐isolate microgel particles. These dispersed phase fractions are the highest in all known food‐grade Pickering emulsions. The protein‐based microgel particles are in different aggregate states depending on the pH value. The emulsions can be utilized for multiple potential applications simply by changing the internal‐phase composition. A substitute for partially hydrogenated vegetable oils is obtained when the internal phase is an edible oil. If the internal phase is n‐hexane, the emulsion can be used as a template to produce porous materials, which are advantageous for tissue engineering.     

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.     

Surfactant-Free Multiple Pickering Emulsions Stabilized by Combining Hydrophobic and Hydrophilic Nanoparticles

A series of W/O/W or O/W/O emulsion stabilized solely by two different types of solid nanoparticles were prepared by a two-step method. We explored the option of particular emulsifiers for the multiple Pickering emulsions, and a variety of nanoparticles (silica, iron oxide, and clay) only differing in their wettability was used. The primary W/O emulsion was obtained by the hydrophobic nanoparticles, and then the hydrophilic nanoparticles were used as emulsifier in the secondary emulsification to prepare the W/O/W emulsion. In a similar way, the primary O/W emulsion of the O/W/O emulsion was stabilized by the hydrophilic nanoparticles, while the secondary emulsification to prepare the O/W/O emulsion was effected with the hydrophobic nanoparticles. The resultant multiple Pickering emulsion was stable to coalescence for more than 3 months, except the W/O/W emulsions of which the secondary emulsion stabilized by clay nanoparticles became a simple O/W emulsion in a day after preparation. Moreover, the temperature and pH sensitive poly(N-isopropylacrylamide-co-methacrylic acid) (P(NIPAm-co-MAA)) microgels were introduced as an emulsifier for the secondary emulsification to obtain the stimulus-responsive multiple W/O/W emulsion. Such microgel-stabilized multiple emulsions could realize the efficient controlled release of water-soluble dye, Rhodamine B (RB) on demand in a multiple-emulsion delivery system.      

Composition Ripening in Mixed Water-in-Oil Emulsions Stabilized with Solid Particles

Water and oil transport in emulsified systems is far from being elucidated. Calorimetric analysis has proved to be an appropriate technique to study composition ripening in mixed water in oil emulsions. In this article, the role of the stabilizing agent is studied and particular attention is given to emulsions stabilized solely with solid particles. Mixed emulsions are prepared by mixing two simple water-in-oil (W/O) emulsions, one with pure water droplets and one with droplets containing an aqueous urea solution. At different time intervals, a sample is introduced in a calorimeter cell and submitted to successive cooling and heating cycles. During the cooling phase, the aqueous internal phase solidifies at a temperature which depends on its composition. Just after the mixed emulsion was prepared, the calorimetric experiment identified two solidification peaks, one corresponding to pure water droplets, and the other one to urea solutions. After a long enough stabilization time, just one peak was observed, showing that the systems evolved toward one type of droplets characterized by a unique composition, due to water transfer between the two aqueous phases. The effect of emulsion stabilizing agent (particles or nonionic emulsifier) on the kinetics of water transfer was investigated.     

马来松香酸和纳米氧化铝颗粒协同稳定具有pH响应性的Pickering 乳液

使用有机颗粒稳定Pickering乳液受到越来越多的关注, 润湿性可调的有机颗粒且结合纳米无机颗粒协同稳定不同类型的Pickering乳液却鲜有报道. 系统研究了基于具有多羧酸基团的松香基衍生物马来松香(MPA)与纳米Al₂O₃颗粒在不同pH条件下形成的乳液类型及相关机理. 研究发现, 在单一MPA颗粒体系条件下, pH可以诱导乳液的类型由W/O Pickering乳液到O/W Pickering乳液, 到最后O/W乳液的转变, MPA的亲水性随着pH升高而增强是该乳液转变的原因. 当纳米Al₂O₃颗粒加入到MPA中后, 吸附在MPA颗粒上的亲水性Al₂O₃导致MPA颗粒亲水性增加, 从而可以使W/O Pickering乳液转变为O/W Pickering乳液(pH=1). 当pH=6时, MPA分子与纳米Al₂O₃颗粒同时具有较强的亲水性且分别无法形成稳定的乳液, 但两者的混合体系可以形成稳定的W/O Pickering乳液, 这是因为MPA分子与纳米Al₂O₃颗粒可以在水溶液中形成疏水性较强的络合物. 另外, 研究了MPA浓度及油相体积分数对乳液外观及粒径的影响, 发现随着MPA浓度增加Pickering乳液的粒径逐渐减小, 增加油相的体积分数会引起粒径的增大. 最后, 利用Zeta电势、颗粒在油水界面吸附率、接触角及表/界面张力研究了稳定Pickering乳液的稳定机理, 在油水界面上吸附的类似盔甲状颗粒层及颗粒层之间形成的网状结构是乳液液滴保持稳定的原因. 为Pickering乳液的绿色化制备提供了一种新的途径, 将在化妆品、医药及新材料等领域得到重要应用.     

疏水缔合聚合物稳定乳状液的研究*

本文综述了近年来疏水缔合聚合物稳定乳状液的研究进展。论述了疏水缔合聚合物水溶液的性质,由于其较复杂的分子结构以及其分子主链上疏水基团的缔合作用,使其水溶液增稠的能力比小分子表面活性剂的增稠能力强的多。另外,对疏水缔合聚合物单独稳定乳状液的研究现状进行了介绍,其稳定乳状液的机理与小分子表面活性剂不同。同时讨论了疏水缔合聚合物与表面活性剂的相互作用,此类聚合物可与小分子表面活性剂通过静电和疏水缔合发生强烈的相互作用形成复合体系,并评述了其复配体系稳定乳状液的情况。最后总结了疏水缔合聚合物稳定乳状液的机理。     

Three-Component Olive Oil-In-Water High Internal Phase Emulsions Stabilized by Palm Surfactant and Their Moisturizing Properties

In the present study, olive oil was used for the preparation of three-component high internal phase emulsions with oil volume fraction of more than 0.77 stabilized by palm-based polyoxyethylene lauryl ether for the first time. These emulsions were investigated on their morphology, structural properties, stability, and hydration efficacy. Droplet size distribution observed from the optical micrographs was in agreement with the light scattering results, which suggested that droplet size was influenced by oil phase and surfactant concentrations. Rheological results exhibiting flow curves cross-over implied structural build-up that gave rise to high stability which was supported by stable three-month storage at an elevated temperature. The hydration efficacy of the emulsion was examined in vivo using a corneometer.     

Grafting of Polymer Brushes from Xanthate-Functionalized Silica Particles

Monodisperse silica particles (SiPs) were surface-modified with a newly designed silane coupling agent comprising a triethoxysilane and an alkyl halide, namely, 6-(triethoxysilyl)hexyl 2-bromopropionate, which was further treated with potassium O-ethyl dithiocarbonate (PEX) to immobilize xanthate molecules on the particle surfaces. Surface-initiated macromolecular design via interchange of xanthates (MADIX) polymerization of vinyl acetate (VAc) was conducted with the xanthate-functionalized SiPs. The polymerization was well controlled and produced SiPs coated with poly(vinyl acetate) (PVAc) with a well-defined target molar mass and a graft density of about 0.2 chains nm⁻². Dynamic light scattering and TEM measurements revealed that the hybrid particles were highly dispersible in good solvents without any aggregation. The PVAc brushes were hydrolyzed with hydrochloric acid to produce poly(vinyl alcohol) brushes on the SiP surfaces. In addition, the number of xanthate molecules introduced on the SiP surfaces could be successfully controlled by adjusting the concentration of PEX. Thus, the SiPs have two functionalities: xanthates able to act as a MADIX chain-transfer agent and alkyl bromide initiation sites for atom transfer radical polymerization (ATRP). By using these unique bifunctional particles, mixed polymer brushes were constructed on the SiPs by MADIX of VAc followed by ATRP of styrene or methyl methacrylate.     

气相二氧化硅/季铵Gemini表面活性剂稳定的泡沫体系

以zeta电位法研究了季铵Gemini表面活性剂亚甲基-α, ω-双(十二烷基二甲基溴化铵) (12-s-12, s=2, 6)在水溶液中修饰气相二氧化硅(F-SiO₂)粒子。这些粒子随表面活性剂浓度C增加经历了表面从原先的亲水到疏水再重新亲水的改变,其中疏水粒子可以自发吸附在气泡液膜中,从而很好地稳定泡沫。重新亲水的粒子脱附出液膜,仅留下表面活性剂稳定气泡。强的液膜弹性对应于稳定的泡沫。联接链长度影响了Gemini在F-SiO₂粒子表面的吸附,因而也影响了液膜的弹性和对泡沫的稳定。超短s=2联接链的12-2-12由于反离子解离不完全而带有较少的正电荷,在粒子表面的初始吸附弱于12-6-12,但因此减少了吸附分子头基间的静电排斥,可以形成更致密的吸附层。由于12-2-12本身比12-6-12具有更强的界面吸附能力,F-SiO₂粒子和12-2-12的协同作用可以更好地稳定泡沫体系。     

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions. In this context, the present work aims to develop Pickering emulsions stabilized by natural-based curcumin-loaded particles produced by the solid dispersion technique as promising mayonnaise-like food sauce alternatives. Two particle formulations (KC1 and KC2) were produced using k-carrageenan as the matrix material and different curcumin contents, then employed in the preparation of three Pickering emulsion formulations comprising different oil fractions (φ) and particle concentrations (KC1 φ 0.4 (4.7%), KC2 φ 0.4 (4.7%) and KC2 φ 0.6 (4.0%)). The creaming index tests accompanied by the optical microscopy analysis evidenced the good stability of the developed products for the tested period of 28 days. The final products were tested concerning color attributes, pH, oxidative stability, textural, and nutritional composition, and compared with two commercial mayonnaises (traditional and light products). Overall, the produced emulsions were characterized by a bright yellow color (an appealing attribute for consumers), an acidic pH (similar to mayonnaise), and a considerably improved oxidative stability, implying a foreseeable longer shelf life. The sauce KC1 φ 0.4 (4.7%) showed a similar texture to the light commercial mayonnaise, being a promising alternative to conventional sauces, holding a low-fat content and potentially added benefits due to the curcumin and virgin olive oil intrinsic properties.     

Synergetic Effect of Reactive Surfactants and Clay Particles on Stabilization of Nonaqueous Oil-in-Oil (o/o) Emulsions

Although surfactants and particles are often used together in stabilization of aqueous emulsions, the contribution of each species to such stabilization at the oil-water interface is poorly understood. The situation becomes more complicated if we consider the nonaqueous oil-oil interface, i.e, the stabilization of nonaqueous oil-in-oil (o/o) emulsions by solid particles and reactive surfactants which, to our knowledge, has not been studied before. We have prepared Pickering nonaqueous simple (o/o) emulsions stabilized by a combination of kaolinite particles and a nonionic polymerizable surfactant Noigen RN10 (polyoxyethylene alkylphenyl ether). Different pairs of immiscible oils were used which gave different emulsion stabilities. Using kaolinite with equal volumes of paraffin oil/formamide system gave no stable emulsions at all concentrations while the addition of Noigen RN10 enhanced the emulsion stability. In contrast, addition of Noigen RN10 surfactant to silicon oil-in-glycerin emulsions stabilized by kaolinite resulted in destabilization of the system at all concentrations. For all systems studied here, no phase inversion in simple emulsion was observed by altering the volume fraction of the dispersed phase as compared to the known water-based simple Pickering emulsions.      

Water-in-Oil Emulsions Stabilized by Asphaltenes Obtained from Venezuelan Crude Oils

W/O emulsions were studied using asphaltenes as surfactants. Asphaltenes were obtained from three Venezuelan crude oils: “Lago Cinco,” “Rosa Mediano,” and “Ayacucho.” They were extracted using n-heptane as a precipitanting agent. The following variables were studied: concentration of asphaltenes in the oleic phase and pH of the aqueous phase. An increase in asphaltene concentration in the oleic phase increases emulsion stability. On the other hand, the most stable emulsions correspond to an alkaline aqueous phase. Likewise, emulsion stability was higher for asphaltenes obtained from “Lago Cinco” crude oil and lowest from Rosa Mediano asphaltenes.     

Rheological Properties of Particle-Stabilized Emulsions

We have studied the rheological properties of fumed silica particle-stabilized emulsions. Two particles of different polarity were considered, the first more hydrophilic “Aerosil R7200,” the second more hydrophobic “Aerosil R972.” These particles flocculate and probably form a network at the investigated concentration. The flow curves of emulsions stabilized by a single type of particles exhibit yield stress, shear-thinning behavior and thixotropy. Moreover they display rheological features typical of gels. These features are attributed to strengthening of the particle network by droplets. Moreover the rheological properties of w/o emulsions stabilized by hydrophobic are similar to the ones of o/w emulsions stabilized by hydrophilic particles. The rheological properties of o/w emulsions stabilized by mixtures of hydrophilic and hydrophobic particles have then been studied by keeping the total particle concentration constant and varying the mass ratio between particles. The results show that when the hydrophobic particle concentration increases, the viscosity and stability of emulsions decrease establishing evidence that the network is weakened due to preferential orientation of hydrophobic particles towards the oil phase.