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.     

Novel stabilization of emulsions via the heteroaggregation of nanoparticles

The stabilization of emulsions by a mixture of oppositely charged nanoparticles is investigated in relation to their behavior in water before emulsification. No emulsion can be prepared using either negatively or positively charged silica particles alone because the particles are too hydrophilic. Certain mixtures of the two particle types lead to heteroaggregation and a lowering of the net charge. Such mixtures, of increased hydrophobicity as verified by contact angle measurements, are capable of forming stable oil-in-water emulsions of excellent coalescence stability. The increased viscosity of the continuous phase also contributes to such stability.     

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。     

Pickering emulsions stabilized solely by layered double hydroxides particles: the effect of salt on emulsion formation and stability

The formation and stability of liquid paraffin-in-water emulsions stabilized solely by positively charged plate-like layered double hydroxides (LDHs) particles were described here. The effects of adding salt into LDHs dispersions on particle zeta potential, particle contact angle, particle adsorption at the oil-water interface and the structure strength of dispersions were studied. It was found that the zeta potential of particles gradually decreased with the increase of salt concentration, but the variation of contact angle with salt concentration was very small. The adsorption of particles at the oil-water interface occurred due to the reduction of particle zeta potential. The structural strength of LDHs dispersions was strengthened with the increase of salt and particle concentrations. The effects of particle concentration, salt concentration and oil phase volume fraction on the formation, stability and type of emulsions were investigated and discussed in relation to the adsorption of particles at the oil-water interface and the structural strength of LDHs dispersions. Finally, the possible stabilization mechanisms of emulsions were put forward: the decrease of particle zeta potential leads to particle adsorption at the oil-water interface and the formation of a network of particles at the interface, both of which are crucial for emulsion formation and stability; the structural strength of LDHs dispersions is responsible for emulsion stability, but is not necessary for emulsion formation.     

Influence of nanoscale particle roughness on the stability of pickering emulsions

The wetting behavior of solid surfaces can be altered dramatically by introducing surface roughness on the nanometer scale. Some of nature's most fascinating wetting phenomena are associated with surface roughness; they have inspired both fundamental research and the adoption of surface roughness as a design parameter for man-made functional coatings. So far the attention has focused primarily on macroscopic surfaces, but one should expect the wetting properties of colloidal particles to be strongly affected by roughness, too. Particle wettability, in turn, is a key parameter for the adsorption of particles at liquid interfaces and for the industrially important use of particles as emulsion stabilizers; yet, the consequence of particle roughness for emulsion stability remains poorly understood. In order to investigate the matter systematically, we have developed a surface treatment, applicable to micrometer-sized particles and macroscopic surfaces alike, that produces surface coatings with finely tunable nanoscale roughness and identical surface chemistry. Coatings with different degrees of roughness were characterized with regard to their morphology, charging, and wetting properties, and the results were correlated with the stability of emulsions prepared with coated particles of different roughness. We find that the maximum capillary pressure, a metric of the emulsions' resistance to droplet coalescence, varies significantly and in a nonmonotonic fashion with particle roughness. Surface topography and contact angle hysteresis suggest that particle roughness benefits the stability of our emulsions as long as wetting occurs homogeneously (Wenzel regime), whereas the transition toward heterogeneous wetting (Cassie-Baxter regime) is associated with a loss of stability.     

Synergistic interaction in emulsions stabilized by a mixture of silica nanoparticles and cationic surfactant

Using a range of complementary experiments, a detailed investigation into the behavior of dodecane-water emulsions stabilized by a mixture of silica nanoparticles and pure cationic surfactant has been made. Both emulsifiers prefer to stabilize o/w emulsions. At high pH, particles are ineffective emulsifiers, whereas surfactant-stabilized emulsions become increasingly stable to coalescence with concentration. In mixtures, no emulsion phase inversion occurs although synergism between the emulsifiers leads to enhanced stability at either fixed surfactant concentration or fixed particle concentration. Emulsions are most stable under conditions where particles have negligible charge and are most flocculated. Freeze fracture scanning electron microscopy confirms the presence of particle flocs at drop interfaces. At low pH, particles and surfactant are good emulsifiers alone. Synergism is also displayed in these mixtures, with the extent of creaming being minimum when particles are most flocculated. Experiments have been undertaken in order to offer an explanation for the latter synergy. By determining the adsorption isotherm of surfactant on particles in water, we show that surfactant addition initially leads to particle flocculation followed by re-dispersion. Using suitable contact angle measurements at oil-water-solid interfaces, we show that silica surfaces initially become increasingly hydrophobic upon surfactant addition, as well as surfactant adsorption lowering the oil-water interfacial tension. A competition exists between the influence of surfactant on the contact angle and the tension in the attachment energy of a particle to the interface.     

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.     

Stabilization of carbon dioxide-in-water emulsions with silica nanoparticles

Stable carbon dioxide-in-water emulsions were formed with silica nanoparticles adsorbed at the interface. The emulsion stability and droplet size were characterized with optical microscopy, turbidimetry, and measurements of creaming rates. The increase in the emulsion stability as the silica particle hydrophilicity was decreased from 100% SiOH to 76% SiOH is described in terms of the contact angles and the resulting energies of attachment for the silica particles at the water-CO(2) interface. The emulsion stability also increased with an increase in the particle concentration, CO(2) density, and shear rate. The dominant destabilization mechanism was creaming, whereas flocculation, coalescence, and Ostwald ripening played only a minor role over the CO(2) densities investigated. The ability to stabilize these emulsions with solid particles at CO(2) densities as low as 0.739 g/mL is particularly relevant in practical applications, given the difficulty in stabilizing these emulsions with surfactants, because of the unusually weak solvation of the surfactant tails by CO(2).     

Poly(lactic-co-glycolic acid) as a particulate emulsifier

The structure and stability of emulsions formed in the presence of nanoparticles of poly(lactic-co-glycolic acid) (PLGA) were characterised. From oil-water contact angles on PLGA films, it was deduced that particle surface hydrophobicity is linked to the oil phase polarity. Incorporation of polyvinyl alcohol molecules into the nanoparticle surfaces reduces the particle hydrophobicity sufficiently for oil-in-water emulsions to be preferentially stabilised. PLGA nanoparticles enhance the stability of emulsions formed from a wide range of oils of different polarities. The nanoparticle concentration was found to be a key parameter controlling the average size and coalescence stability of the emulsion drops. Visualisation of the interfacial structure by electron microscopy indicated that PLGA nanoparticles were located at the drop surfaces, evidence of the capacity of these particles to stabilise Pickering-type emulsions. These results provide insights into the mechanism of PLGA nanoparticle stabilisation of emulsions.     

Oil-in-water Pickering emulsion destabilisation at low particle concentrations

Droplet evolution in unstable, dilute oil-in-water Pickering emulsions was characterised using a combination of light scattering, confocal microscopy and rheology. Emulsions were formed at concentrations of silanised fumed silica particles that are not sufficient to prevent destabilisation. The key result is that destabilisation initially occurs via a combination of droplet flocculation and permeation. Close contact between the drops enhances oil transfer from smaller drops to the larger ones. The large drops swell over time until the attached particle density is insufficient to protect the drops against coalescence. Examination of the emulsion microstructure revealed the relationship between drop stability and the structural characteristics of the aggregates formed due to coagulation of the silica particles in the emulsions. The implications of these results for controlling Pickering emulsion stability are discussed.     

Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins

Formula emulsion systems are used as enteral, sports and health products. In some formulas addition of hydrolysed protein is necessary to guarantee ease of digestion and hypoallergenicity. In the low fat emulsion model an increase in the content of lecithin (phospholipid mixture) was required, in consideration of the advice of the Food and Nutrition Board (USA) for choline supplementation. The individual and interactive effects of whey protein isolate (WPI) or hydrolysate (WPH) (3.7 and 4.9% w/w), unmodified deoiled or hydrolysed lecithin (0.48 or 0.7% w/w) and carbohydrate in the form of maltodextrin with dextrose equivalent (DE) 18.5 or glucose syrup with DE 34 (11% w/w) on the properties of formula emulsions with 4% v/w sunflower oil, were investigated using a full factorial design. The emulsions were characterised by particle size distribution, coalescence stability, creaming rate, and also surface protein and lecithin concentration. WPI-containing emulsions proved to be stable against coalescence and showed only little creaming after 1 and 7 days standing. There was a significant increase in the mean droplet size and a significant deterioration of coalescence and creaming stability when WPH instead of WPI was used as the protein source, due to the lower number of large peptides and lower surface activity of the WPH. Increasing the WPH concentration led to an increase in oil droplet size and further deterioration of the stability of the emulsions. The starch hydrolysate and lecithin also significantly influenced the emulsion properties. Their influence was less strong when the emulsion contained WPI. Under the conditions used WPH-based emulsions were more stable, in terms of creaming and coalescence, when a low level of protein was used in conjunction with hydrolysed lecithin and glucose syrup. Oil droplets in emulsions containing unmodified lecithin in either the continuous or disperse phase and WPH in the continuous phase were very sensitive to coalescence. The addition of starch hydrolysates (DE 18.5) induced intensive flocculation and phase separation in these emulsions.     

固体粒子稳定的乳状液研究进展

综述了固体粒子对乳状液稳定性影响的有关研究进展。微细不溶的固体粒子构成重要的一类乳化剂,被水相和油相部分润湿的固体粒子能够有效地稳定乳状液。固体粒子稳定乳状液的效果取决于以下因素:粒子大小、粒子间相互作用和粒子的润湿性质。固体粒子存在的油-水界面表现出粘弹行为,这种粘弹界面膜可大大地提高空间位阻,减缓乳状液液珠间液膜变薄的速率,从而提高乳状液地稳定性。原油中的粘土、胶质、沥青质和石蜡等胶体粒子被证明对乳状液的稳定性起很大的作用。     

Water-in-carbon dioxide emulsions stabilized with hydrophobic silica particles

W/C emulsions were stabilized using hydrophobic silica particles adsorbed at the interface, resulting in average droplet diameters as low as 7.5 microm. A porous cross-linked shell was formed about a hydrophilic (colloidal and fumed) silica core with a trifunctional silylating agent, (heptadecafluoro-1,1,2,2-tetrahydrodecyl)triethyoxysilane, to render the particles CO(2)-philic. The stability of emulsions comprising equal weights of CO(2) and water was assessed with visual observations of settling fronts and the degree of emulsion coalescence, and the average drop size was measured by optical microscopy. The effect of CO(2) density on both emulsion stability and droplet size was determined quantitatively. The major destabilizing mechanism of the emulsions was settling, whereas Ostwald ripening and coalescence were not visible at any density, even over 7 days. Flocculation of the settling droplets did not occur, although gelation of the emulsions through particle interactions resulted after longer periods of time. CO(2)-philic particles offer a new route to highly stable W/C emulsions, with particle energies of attachment on the order of 10(6)kT, even at CO(2) densities as low as 0.78 g ml(-1). At these low densities, surfactants rarely stabilize emulsions as the result of poor surfactant tail solvation.     

Characterization of oil—water interfaces containing finely divided solids with applications to the coalescence of water-in-oil Emulsions: A review

In this paper we have reviewed the recent developments and highlighted the status of research in the area of three-phase systems with applications to solids-stabilized emulsions. The various factors affecting the formation and stability of these emulsions such as contact angle, demulsifier concentration, temperature, interfacial rheology, and interfacial structure are discussed. The phenomenon of oil loss due to entrainment in emulsion sludge layers is also described and a semi-empirical approach is suggested for estimating oil loss.     

Effect of oil soluble surfactant in emulsions stabilised by clay particles

Although surfactants and particles are often mixed together in emulsions, the contribution of each species to the stabilisation of the oil-water interface is poorly understood. We report the results of investigations into the formation of emulsions from solutions of surfactant in oil and aqueous suspensions of laponite. Depending on the salt concentration in the aqueous suspensions, the laponite dispersed as individual disc-shaped particles, 30 nm in diameter, or flocculated into aggregates tens of micrometres in diameter. At the concentrations studied, the flocculated particles alone stabilized oil-in-water emulsions. Synergistic interactions between the particles and octadecylamine at the oil-water interface reduced the average emulsion drop size, while antagonistic interactions with octadecanoic acid enhanced coalescence processes in the emulsions. The state of particle dispersion had dramatic effects on the emulsions formed. Measurements of the oil-water interfacial tension revealed the origins of the interactions between the surfactants and particles.     

离子型共聚单体参与下的全氟丙烯酸酯无皂乳液共聚

离子型共聚单体参与下的全氟丙烯酸酯无皂乳液共聚;全氟烷基丙烯酸酯;无皂乳液;离子型共聚单体     

Colloidal destabilisation mechanisms in protein-stabilised emulsions

Over the past decade important new insights have been gained into the functionality of proteins as emulsion and foam stabilisers. This paper reviews important new findings in the fields of emulsion stabilisation by polysaccharide thickeners, coalescence in highly concentrated and dilute aggregated emulsions and emulsion droplet–air interaction. These new findings will be discussed in terms of recent improved understanding of the surface rheological behaviour and thin film behaviour of proteins. These insights may lead to an improved use of the special properties that proteins have as emulsion stabilisers compared to other stabilisers, such as low-molecular-weight surfactants or polyelectrolytes.     

Particle zips: vertical emulsion films with particle monolayers at their surfaces

Vertical emulsion films with particle monolayers at their surfaces have been studied by direct microscope observations. The effects of particle wettability and surface coverage on the structure and stability of water films in octane and octane films in water have been investigated. Monodisperse silica particles (3 microm in diameter) hydrophobized to different extents have been used. It is found that the structure and stability of emulsion films strongly depend on the film type (water-in-oil or oil-in-water), the particle contact angle, the interactions between particles from the same and the opposite monolayer, and the monolayer density. Stable films are observed only when the particle wettability fulfills the condition for stable particle bridges--in agreement with the concept that hydrophilic particles can give stable oil-in-water emulsions, whereas hydrophobic ones give water-in-oil emulsions. In the case of water films with dilute disordered monolayers at their surfaces, the hydrophilic particles are expelled from the film center toward its periphery, giving a dimple surrounded by a ring of particles bridging the film surfaces. In contrast, the thinning of octane films with dilute ordered monolayers at their surfaces finally leads to the spontaneous formation of a dense crystalline monolayer of hydrophobic particles bridging both surfaces at the center of the film. The behaviors of water and octane films with dense close-packed particle monolayers at their surfaces are very similar. In both cases, a transition from bilayer to bridging monolayer is observed at rather low capillary pressures. The implications of the above finding for particle stabilized emulsions are discussed.     

Study of emulsion polymerization stabilized by amphiphilic polymer nanoparticles

Submicron-sized polystyrene (PS) microspheres with a relatively narrow particle size distribution can be easily produced through emulsion polymerization induced by γ-ray at room temperature using a new type of amphiphilic cross-linked poly(stearyl methacrylate-co-acrylamide-co-acrylic acid) particles as stabilizer. The properties of these amphiphilic particles were described, including morphology, size, ζ potential, and contact angles. The effect of the pH value and the content of amphiphilic particles on the formation and stability of emulsions were also investigated. Meanwhile, the obtained PS microspheres were characterized by Fourier transform infrared spectroscopy, transmission electron microscopy, scanning electron microscopy and X-ray photoelectron spectroscopy. In addition, through observing the morphology and size of emulsion droplets at different times under an optical microscope, we found it is interesting that Pickering emulsions formed initially disappeared gradually, which is different from the common Pickering emulsions stabilized by inorganic particles. Thus, the mechanism was further discussed.     

Characterization of fluorocarbon-in-water emulsions with added triglyceride

Fluorocarbon-in-water emulsions are being explored clinically as synthetic oxygen carriers in general surgery. Stabilizing fluorocarbon emulsions against coarsening is critical in maintaining the biocompatibility of the formulation following intravenous administration. It has been purported that the addition of a small percentage of long-chain triglyceride results in stabilization of fluorocarbon emulsions via formation of a three-phase emulsion. In a three-phase emulsion, the triglyceride forms a layer around the dispersed fluorocarbon, thereby improving the adhesion of the phospholipid surfactant to the dispersed phase. In the present study, we examined the effect of triglyceride addition on the physicochemical characteristics of the resulting complex dispersion. In particular, we examined the particle composition and stability of the dispersed particles using a method which first fractionates (classifies) the different particles prior to sizing (i.e., sedimentation field-flow fractionation). It was determined that the addition of a long-chain triglyceride (soybean oil) results in oil demixing and two distinct populations of emulsion droplets. The presence of the two types of emulsion droplets is not observed via light scattering techniques, since the triglyceride droplets dominate the scattering due to a large difference in the refractive index between the particles and the medium as compared to fluorocarbon droplets. The growth of the fractionated fluorocarbon emulsion droplets was followed over time, and it was found that there was no difference in growth rates with and without added triglyceride. In contrast, addition of medium-chain-triglyceride (MCT) oils results in a single population of emulsion droplets (i.e., a three-phase emulsion). These emulsions are not stable to droplet coalescence, however, as significant penetration of MCT into the phospholipid lipid interfacial layer results in a negative increment in the monolayer spontaneous curvature, thereby favoring water-in-oil emulsions and resulting in destabilization of the emulsion to the effects of terminal heat sterilization or mechanical stress.