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.     

Pickering乳状液的研究进展

随着纳米技术的发展以及Pickering乳液在食品、化妆品、医药等领域的潜在应用前景,人们对Pickering乳液给予了关注。本文全面总结了近些年来Pickering乳液的研究进展,对本课题组在Pickering乳液研究领域所取得的成果进行了介绍。本文主要分为4个部分:第一部分概述了Pickering乳液的研究现状;第二部分全面考察了Pickering乳液的各种影响因素;第三部分介绍了Pickering乳液的转相特性;最后综述了颗粒和表面活性物质协同稳定乳液的研究进展。这些研究成果促进了乳液基础理论的发展,并且拓展了乳液的应用范围。     

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.     

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.     

Recent developments in Pickering emulsions for biomedical applications

Pickering emulsions, stabilised by organic or inorganic particles, offer long-term dispersibility of liquid droplets and resistance to coalescence. The versatility of stabilising particles and their ability to encapsulate and release cargo with high internal payload capacity makes them attractive in a wide variety of applications, ranging from catalysis to the cosmetic and food industry. While these properties make them an equally promising material platform for pharmaceutical and clinical applications, the development of Pickering emulsions for healthcare is still in its infancy. Herein, we summarise and discuss recent progress in the development of Pickering emulsions for biomedical applications, probing their design for passive diffusion-based release as well as stimuli-responsive destabilisation. We further comment on challenges and future directions of this exciting and rapidly expanding area of research.     

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.     

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.     

Fabrication of macroporous foam and microspheres of polystyrene by Pickering emulsion polymerization

Poly(styrene-co-methacrylic acid) (PS-co-MAA) particles were synthesized via surfactant-free emulsion polymerization and then used as particulate emulsifiers for preparation of Pickering emulsions. Our results showed that adjusting the solution pH can tune the wettability of PS-co-MAA particles to stabilize either water-in-oil (W/O) or oil-in-water (O/W) Pickering emulsions. Stable W/O emulsions were obtained with PS-co-MAA particles at low pH values due to their better affinity to the dispersed oil phase. In contrast, increasing the pH value significantly changed the stabilizing behavior of the PS-co-MAA particles, leading to the phase inversion and formation of stable O/W emulsions. We found that the oil/water ratio had a significant influence on pH value of the phase inversion. It decreased with decreasing the oil/water ratio, and no phase inversion occurred when the styrene volume fraction reduced to 10 %. Additionally, macroporous polystyrene (PS) foam and PS microspheres were obtained via polymerization of Pickering high internal phase emulsion (Pickering HIPE) and O/W Pickering emulsion, respectively.     

Mechanism of stabilization of silicone oil-water emulsions using hybrid siloxane polymers

Silicone polymers, due to their high lubricity and good spreading properties, are widely used in industrial applications. Being insoluble in water and most hydrocarbons, a common mode of delivering silicones is in the form of emulsions. To stabilize silicones in the emulsion form more efficiently, it is useful to understand the mechanism of emulsion stabilization. Two different mechanisms of emulsion stabilization have been proposed in the past: film formation and precipitation (known as the Pickering mechanism). These two mechanisms are different, and there is a need to further investigate this issue. The aim of the present work was to investigate the mechanism of stabilizing silicone emulsions and to propose a generalized behavior. Several experiments including the measurement of Langmuir isotherms, rheology experiments, phase diagram studies, and microscopy experiments were conducted. All of the above techniques indicated that the functional groups interact strongly with the water phase. The emulsions were found to be stable only if the emulsifiers were soluble in silicone oil or the water phase, and the stability decreased as the emulsifier precipitated. In most cases tested here, the emulsifiers were not observed to precipitate as reported earlier for the Pickering mechanism, and the emulsion stabilization followed film formation. These results should help to predict emulsion stabilization for unknown systems.     

粒子与聚合物协同稳定高内相Pickering乳液

选用二氧化硅纳米粒子(H30)和聚(乳酸-羟基乙酸)共聚物(PLGA)为复合稳定剂, 成功制备出内相体积分数高达90%的高内相Pickering 乳液. 对照实验表明: 单独用H30粒子作稳定剂, 内相体积分数上限为75%; 单独用PLGA 作稳定剂, 发生严重相分离, 不能形成乳液. 无机纳米粒子与聚合物之间的协同作用在制备高内相乳液的过程中起到了关键作用. 因此, 使用无机粒子和聚合物作为混合稳定剂制备高内相乳液是一种新型而有效的方法.     

A novel formulation of the pickering emulsion stabilized with silica nanoparticles and its thermal resistance at high temperatures

Stabilization of emulsions with solid particles can be used in several fields of oil and gas industry because of their higher stability. Solid particles should be amphiphilic to be able to make Pickering emulsions. This goal is achieved by using surfactants at low concentrations. Oil-in-water (o/w) emulsions are usually stabilized by surfactant but show poor thermal stability. This problem limits their applications at high-temperature conditions. In this study, a novel formulation for o/w stabilized emulsion by using silica nanoparticles and the nonionic surfactant is investigated for the formulation of thermally stable Pickering emulsion. The experiments performed on this Pickering emulsion formula showed higher thermal stability than conventional emulsions. The optimum wettability was found for DME surfactant and silica nanoparticles, consequently, in that region; Pickering emulsion showed the highest stability. Rheological changes were evaluated versus variation in surfactant concentration, silica concentration and pH. Scanning electron microscopy images approved the existence of a rigid layer of nanoparticle at the oil-water interface. Finally, the results show this type of emulsion remains stable in harsh conditions and allows the system to reach its optimum rheology without adding any further additives.     

Pickering emulsion polymerization of graphene oxide-stabilized styrene

Polystyrene (PS) particles were prepared via Pickering emulsion polymerization using graphene oxide (GO) as the stabilizer. The results show that pH is an important factor in the stability of Pickering emulsions. The effects of two different phase initiators, the water phase initiator potassium persulfate and the oil phase initiator azobisisobutyronitrile, on the morphology of PS particles in Pickering emulsion polymerization had been investigated in detail. Wrinkled particles were prepared using the water phase initiator, and spherical particles were prepared using the oil phase initiator. In addition, hexadecane was used as the auxiliary stabilizer in the polymerization, which narrowed the diameter distribution of the PS spheres, and the hollow PS spheres were fabricated. The size of the GO particles also influenced the final morphology of the particles. Nano-sized polymer particles were grafted onto the surface of micro-sized GO. Small GO particles were suitable for Pickering emulsion polymerization to prepare the composite particles. The thermogravimetric analysis of the prepared particles confirmed that they were PS/GO composite particles, which could have a wide range of potential applications, such as in catalysts, sensors, environmental remediation, and energy storage.     

Pickering emulsions stabilized by anatase nanoparticles

Abstract  

Oil-in-water emulsions can be stabilized by solid particles. These so-called Pickering emulsions are regularly used in many technological applications. Here we describe the efficiency of sol–gel-synthesized anatase nanoparticles with a diameter of 6 nm in stabilizing emulsions. Key parameters were the surface charge of the particles—depending on pH and salt concentration—and their contact angle—depending on the surface groups and the polarity of the oil phase. The effect of these properties on the stability of the emulsions was investigated. The sol–gel nanoparticles were most efficient in stabilizing emulsions at pH 3 (depending on the salt and particle concentration). Highly apolar oil phases (cyclohexane, n-hexane) were required to obtain stable emulsions with the investigated system and addition of salt or hydrophobic coupling molecules in the oil phase, such as long alkyl chain containing phosphonates, increased the stability of the emulsions.     

Enzyme-Polymer-Conjugate-Based Pickering Emulsions for Cell-Free Expression and Cascade Biotransformation

In this study, we addressed the limitations of conventional enzyme-polymer-conjugate-based Pickering emulsions for interfacial biocatalysis, which traditionally suffer from nonspecific and uncontrollable conjugation positions that can impede catalytic performance. By introducing a non-canonical amino acid (ncAA) at a specific site on target enzymes, we enabled precise polymer-enzyme conjugation. These engineered conjugates then acted as biocatalytically active emulsifiers to stabilize Pickering emulsions, while encapsulating a cell-free protein synthesis (CFPS) system in the aqueous phase for targeted enzyme expression. The resulting cascade reaction system leveraged enzymes expressed in the aqueous phase and on the emulsion interface for optimized chemical biosynthesis. The use of the cell-free system eliminated the need for intact whole cells or purified enzymes, representing a significant advancement in biocatalysis. Remarkably, the integration of Pickering emulsion, precise enzyme-polymer conjugation, and CFPS resulted in a fivefold enhancement in catalytic performance as compared to traditional single-phase reactions. Therefore, our approach harnesses the combined strengths of advanced biochemical engineering techniques, offering an efficient and practical solution for the synthesis of value-added chemicals in various biocatalysis and biotransformation applications.     

Engineering hybrid microgels as particulate emulsifiers for reversible Pickering emulsions

Thermo-responsive microgels are unique stabilizers for stimuli-sensitive Pickering emulsions that can be switched between the state of emulsification and demulsification by changing the temperature. However, directly temperature-triggering the phase inversion of microgel-stabilized emulsions remains a great challenge. Here, a hybrid poly(N-isopropylacrylamide)-based microgel has now been successfully fabricated with tunable wettability from hydrophilicity to hydrophobicity in a controlled manner. Engineered microgels are synthesized from an inverse emulsion stabilized with hydrophobic silica nanoparticles, and the swelling-induced feature can make the resultant microgel behave like either hydrophilic or hydrophobic colloids. Remarkably, the phase inversion of such microgel-stabilized Pickering emulsions can be in situ regulated by temperature change. Moreover, the engineered microgels were capable of stabilizing water-in-oil Pickering emulsions and encapsulation of enzymes for interfacial bio-catalysis, as well as rapid cargo release triggered by phase inversion.

Hybrid poly(N-isopropylacrylamide)-based microgels are templated from inverse Pickering emulsions, and the tunable wettability renders as-prepared emulsions with reversible feature.     

Effects of Surface Properties on Rheological and Interfacial Properties of Pickering Emulsions Prepared by Fumed Silica Suspensions Pre-Adsorbed Poly(N-Isopropylacrylamide)

The hydrophobic fumed silica suspensions physically pre-adsorbed poly(N-isopropylacrylamide) (PNIPAM) in water could prepare oil dispersed in water (O/W) Pickering emulsion by mixing of silicone oil. The resulting Pickering emulsions were characterized by the measurements of volume factions of emulsified silicone oil, adsorbed amounts of the silica suspensions, oil droplet size, and some rheological responses, such as stress-strain sweep curve and dynamic viscoelastic moduli as a function of the added amount of PNIPAM. Moreover, their characteristics were compared with those of the O/W Pickering emulsions prepared by the hydrophilic fumed silica suspensions pre-adsorbed PNIPAM. For the emulsions prepared by the hydrophobic silica suspensions, an increase in the added amount of PNIPAM led to (1) a decrease in the volume fraction of the emulsified oil in the emulsified phase, (2) both the size of oil droplets and the adsorbed amount of the corresponding silica suspensions being almost constant, except for the higher added amounts, and (3) both the storage modulus (G′) and the yield shear strain being constant. The term of 1 is the same for the emulsions prepared by the hydrophilic silica suspensions, whereas both the adsorbed amount of the corresponding silica suspension and the G′ value increase and both the droplet size and the yield shear strain decrease with an increase in the added amount of PNIPAM. The differences between the rheological properties of the emulsions prepared by the hydrophilic silica suspensions and those by the hydrophobic ones are attributed to the hydrophobic interactions of the flocculated silica particles in the Pickering emulsions.     

Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis

There is still the dearth of reports of jackfruit filum pectin-based nanoparticles as the Pickering emulsifiers with respect to the applications in foods, cosmetics and medicines. So we fabricated soy protein-jackfruit filum pectin nanoparticles (SPP) by photocatalysis as Pickering emulsifier. Jackfruit filum pectin exhibited lower yield (17.31%), degree of methoxylation (15.53%), but higher galacuronic acid content (74.22%). A strong linkage between pectin and soy protein was formed by photocatalysis. The conjugated polymer could self-assemble into compact near globular nanoparticle. The mean size of SPP was larger than that of soy protein nanoparticles but smaller than that of soy protein-pectin complex without photocatalysis. Besides, the zeta potential of SPP was ?33.8?mV, significantly lower than that of soy protein nanoparticles but higher than that of control sample, further confirming that SPP surfaces were completely covered with pectin molecules. Compared with control sample, the three-phase contact angle increased from 42.7 to 90.6°, indicated that SPP could be developed as effective Pickering emulsifiers. The emulsions stabilized by SPP exhibited high thermal stability and excellent salt tolerance as well as good freeze-thaw stability in comparison with emulsions covered with control sample. These findings would provide a potential way of producing effective Pickering emulsifier.GRAPHICAL ABSTRACT     

Smart Emulsions Stabilized by a Multi-headgroup Surfactant Tolerant to High Concentrations of Acids and Salts

Retaining emulsions stable at high acidity and salinity is still a great challenge. Here, we report a novel multi-headgroup surfactant (C₃H₇−NH⁺(C₁₀COOH)₂, di-UAPAc) which can be reversibly transformed among cationic, anionic and zwitterionic forms upon pH variation. Stable oil-in-dispersion (OID) emulsions in strong acidity (pH=2) can be co-stabilized by low concentrations of di-UAPAc and silica nanoparticles. High salinity at pH=2 improves the adsorption of di-UAPAc on silica particles through hydrogen bonding, resulting in the transformation of OID emulsions into Pickering emulsions. Moreover, emulsification/demulsification and interconversion between OID and Pickering emulsions together with control of the viscosity and droplet size can be triggered by pH. The present work provides a new protocol for designing surfactants for various applications in harsh aqueous media, such as strong acidity and high salinity, involved in oil recovery and sewerage treatments.     

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.     

Pickering emulsions stabilized by cellulose nanocrystals grafted with thermo-responsive polymer brushes

Cellulose nanocrystals (CNCs) from ramie fibers are studied as stabilizers of oil-in-water emulsions. The phase behavior of heptane and water systems is studied, and emulsions stabilized by CNCs are analyzed by using drop sizing (light scattering) and optical, scanning, and freeze-fracture electron microscopies. Water-continuous Pickering emulsions are produced with cellulose nanocrystals (0.05-0.5 wt%) grafted with thermo-responsive poly(NIPAM) brushes (poly(NIPAM)-g-CNCs). They are observed to be stable during the time of observation of 4 months. In contrast, unmodified CNCs are unable to stabilize heptane-in-water emulsions. After emulsification, poly(NIPAM)-g-CNCs are observed to form aligned, layered structures at the oil-water interface. The emulsions stabilized by poly(NIPAM)-g-CNCs break after heating at a temperature above the LCST of poly(NIPAM), which is taken as indication of the temperature responsiveness of the brushes installed on the particles and thus the responsiveness of the Pickering emulsions. This phenomenon is further elucidated via rheological measurements, in which viscosities of the Pickering emulsions increase on approach of the low critical solution temperature of poly(NIPAM). The effect of temperature can be counterbalanced with the addition of salt which is explained by the reduction of electrostatic and steric interactions of poly(NIPAM)-g-CNCs at the oil-water interface.