Degradation of kinetically-stable o/w emulsions

This article summarizes the studies on the degradation of the thermodynamically unstable o/w (nano)emulsion--a dispersion of one liquid in another, where each liquid is immiscible, or poorly miscible in the other. Emulsions are unstable exhibiting flocculation, coalescence, creaming and degradation. The physical degradation of emulsions is due to the spontaneous trend toward a minimal interfacial area between the dispersed phase and the dispersion medium. Minimizing the interfacial area is mainly achieved by two mechanisms: first coagulation possibly followed by coalescence and second by Ostwald ripening. Coalescence is often considered as the most important destabilization mechanism leading to coursing of dispersions and can be prevented by a careful choice of stabilizers. The molecular diffusion of solubilizate (Ostwald ripening), however, will continuously occur as soon as curved interfaces are present. Mass transfers in emulsion may be driven not only by differences in droplet curvatures, but also by differences in their compositions. This is observed when two or more chemically different oils are emulsified separately and the resulting emulsions are mixed. Compositional ripening involves the exchange of oil molecules between emulsion droplets with different compositions. The stability of the electrostatically- and sterically-stabilized dispersions can be controlled by the charge of the electrical double layer and the thickness of the droplet surface layer formed by non-ionic emulsifier. In spite of the similarities between electrostatically- and sterically-stabilized emulsions, there are large differences in the partitioning of molecules of ionic and non-ionic emulsifiers between the oil and water phases and the thickness of the interfacial layers at the droplet surface. The thin interfacial layer (the electrical double layer) at the surface of electrostatically stabilized droplets does not create any steric barrier for mass transfer. This may not be true for the thick interfacial layer formed by non-ionic emulsifier. The interactive sterically-stabilized oil droplets, however, can favor the transfer of materials within the intermediate agglomerates. The stability of electrosterically-stabilized emulsion is controlled by the ratio of the thickness of the non-ionic emulsifier adsorption layer (delta) to the thickness of the electrical double layer (kappa(-1)) around the oil droplets (delta/(kappa(-1))) = (deltakappa). The monomer droplet degradation can be somewhat depressed by transformation of coarse emulsions to nano-emulsion (miniemulsion) by intensive homogenization and by the addition of a surface active agent (coemulsifier) or/and a water-insoluble compound (hydrophobe). The addition of hydrophobe (hexadecane) to the dispersed phase significantly retards the rate of ripening. A long chain alcohol (coemulsifier) resulted in a marked improvement in stability, as well, which was attributed to a specific interaction between alcohol and emulsifier and to the alcohols tendency to concentrate at the o/w interface to form stronger interfacial film. The rate of ripening, according to the Lifshitz-Slyozov-Wagner (LSW) model, is directly proportional to the solubility of the dispersed phase in the dispersion medium. The increased polarity of the dispersed phase (oil) decreases the stability of the emulsion. The molar volume of solubilizate is a further parameter, which influences the stability of emulsion or the transfer of materials through the aqueous phase. The interparticle interaction is expected to favor the transfer of solubilizate located at the interfacial layer. The kinetics of solubilization of non-polar oils by ionic micelles is strongly related to the aqueous solubility of the oil phase (the diffusion approach), whilst their solubilization into non-ionic micelles can be contributed by interparticle collisions.     

Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate

The objective of this work was to obtain water-in-oil (w/o) emulsions with polyglycerol polyricinoleate (PGPR) as emulsifier and to study the effect of the addition of calcium in the dispersed aqueous phase on the stability of these systems. Emulsions were formulated with 0.2, 0.5 and 1.0% w/w PGPR and 10% w/w water containing calcium chloride at varied concentrations or other salts (calcium lactate or carbonate; sodium, magnesium or potassium chloride). The stability of these systems was studied with a vertical scan analyzer during 15 days; coalescence and sedimentation were observed as simultaneous destabilization processes. The increase of PGPR concentration and/or calcium chloride content gave more stable emulsions. The stabilizing effect of calcium salt was attributed to the diminution of the water droplets size, the decrease of the attractive force between water droplets and the increase of the adsorption density of the emulsifier. The viscoelastic parameters of the interfacial film were decreased with increasing calcium and PGPR concentrations. Calcium chloride produced a higher increase of stability than calcium salts with lower dissociation degree. The presence of any assayed salt in the aqueous phase also allowed the stabilization of w/o emulsions with higher water contents.     

Quantitative effect of nonionic surfactant partitioning on the hydrophile-lipophile balance temperature

Phase behaviors of water/nonionic surfactants/isooctane systems are determined experimentally in temperature-global surfactant concentration diagrams. The surfactants are monodistributed polyoxyethylene glycol n-dodecyl ether. They are used as model mixtures of two, three, or five compounds or as constituents of a commercial surfactant. It is found that the phase diagrams of these systems are bent gradually toward the highest temperatures as the global surfactant concentration decreases. Each phase diagram is well-characterized by the curve of the HLB (hydrophile-lipophile balance) temperature versus the global surfactant concentration. For any fixed global surfactant concentration, this temperature is the middle temperature of the three-phase region; it can be calculated from an additive rule of the HLB temperatures of the surfactants weighted by their mole fractions at the water/oil interface. These mole fractions are determined through the pseudophase model using surfactant partitioning. Calculations require the knowledge of the critical micelle concentration, the partition coefficient between water and oil, and the HLB temperature of each surfactant of the mixture. This treatment can be used to correctly predict the variation of the HLB temperatures of the surfactant mixtures studied versus the global surfactant concentration. Furthermore, these calculations show that the observed curvature of the phase diagrams at the lowest global concentrations is due to the most favorable partitioning toward the oil of the lowest ethoxylated surfactant molecules.     

On the formation of concentrated stable w/o emulsions

The conditions for the formation of concentrated w/o emulsions based on Aerosol OT and aliphatic hydrocarbons were studied. It was found that high stability is obtained if the attraction between the emulsion droplets is kept to a minimum. This is achieved by matching the refractive index of the dispersed phase and the organic phase. Furthermore, it is shown that the mere presence of salt does not render any stability. Hence, the speculated mechanism that salt stabilises against Ostwald ripening does not hold for these emulsions.     

Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure,stability, and rheology

The objective was to analyze the microstructure, stability, and rheology of model emulsions prepared with distilled water, refined sunflower oil, and different Spans (20, 40, 60, and 80) as emulsifiers. The effects of the water content and Span 60 concentration were studied. The lowest water contents led to w/o emulsions, whereas higher percentages gave w/o/w emulsions. Microscopy analysis showed that w/o/w emulsions of higher water contents had a lower number of internal water droplets. W/o emulsions were destabilized by coalescence and sedimentation, whereas creaming was observed in unstable w/o/w emulsions. In the last ones, the creaming stability decreased with increasing water content and enhanced with higher Span 60 concentration; the same effect was observed in their viscoelasticity: They were from unstable liquids to stable gels. Solid Spans (40 and 60) produced more consistent w/o/w emulsions at low water contents and more stable systems at high water percentages in comparison with liquid Spans (20 and 80).     

One-step formation of w/o/w multiple emulsions stabilized by single amphiphilic block copolymers

Multiple emulsions are complex polydispersed systems in which both oil-in-water (O/W) and water-in-oil (W/O) emulsion exists simultaneously. They are often prepared accroding to a two-step process and commonly stabilized using a combination of hydrophilic and hydrophobic surfactants. Recently, some reports have shown that multiple emulsions can also be produced through one-step method with simultaneous occurrence of catastrophic and transitional phase inversions. However, these reported multiple emulsions need surfactant blends and are usually described as transitory or temporary systems. Herein, we report a one-step phase inversion process to produce water-in-oil-in-water (W/O/W) multiple emulsions stabilized solely by a synthetic diblock copolymer. Unlike the use of small molecule surfactant combinations, block copolymer stabilized multiple emulsions are remarkably stable and show the ability to separately encapsulate both polar and nonpolar cargos. The importance of the conformation of the copolymer surfactant at the interfaces with regards to the stability of the multiple emulsions using the one-step method is discussed.     

Effect of aqueous composition on the freeze-thaw stability of emulsions

The freeze-thaw induced coalescence of sodium caseinate stabilized n-hexadecane emulsions was investigated as a function of added protein (0–2 wt.%), fat (0–40 wt.%) and aqueous sugar (0–2 wt.% sucrose, maltose, glucose, corn syrup solids) contents. For all variables there was a critical dependence on aqueous phase composition. Emulsions were stable to small decreases in aqueous protein or sugar content to a critical point below which the extent of destabilization increased linearly. We hypothesize the stability of frozen emulsions depends on the mechanical capacity of the lamellae separating them to resist the pressure of the growing ice phase. Sugar serves to reduce the amount of ice (as measured by differential scanning calorimetry) and hence the pressure, while aqueous protein reinforces the lamellae.     

Action of emulsifiers during homogenization of o/w emulsions

Droplet size and size distribution changes at homogenization of paraffin oil emulsions, stabilized by different concentrations of various emulsifiers, were investigated. During homogenization, samples were taken from emulsions and the most frequently occuring diameter, mean droplet diameter and standard deviation (distribution width) were determined. Mathematical relations describing changes of mean diameter and distribution width, as a function of the homogenization period and emulsifier concentration, were derived and applied to the experimental data. Emulsifier efficiencies and capabilities were characterized by physical constants and graphically. Optimal homogenization time interval, optimal emulsifier concentrations and corresponding droplet size distribution parameters were computed.     

Effect of adding anionic surfactant on the stability of Pickering emulsions

We investigated the structure and stability of dodecane-in-water emulsions stabilised by partially hydrophobised silica particles after dilution of the emulsions in solutions of sodium dodecyl sulfate and sodium chloride. The emulsions were stable to coalescence on dilution in salt solutions, but did cream over time. The rate and extent of creaming gradually decreased as the salt concentration in the diluted emulsion increased. Dilution in low concentrations of the anionic surfactant did not affect the emulsion stability to coalescence or alter the creaming behaviour of the emulsion. At surfactant concentrations above the critical micelle concentration, however, the rate and extent of creaming and flocculation of the drops were enhanced.     

Calculation of hydrophile-lipophile balance for polyethoxylated surfactants by group contribution method

Based on Davies' group contribution method, hydrophile-lipophile balance (HLB) values were calculated by effective chain length (ECL) instead of actual chain length of straight alkyl chain, polyoxyethylene (EO) chain, and polyoxypropylene (PO) chain. Linear equations were adopted for the effective chain length of straight alkyl chain and PO chain; a Gamma probability density function (PDF) was used to describe the contribution of each EO group to HLB and the effective chain length of EO chain could be obtained by integrating Gamma PDF. The HLB values of 224 nonionic surfactants were calculated and the average absolute error is less than 1.5, which is much better than the results obtained by Davies.     

Alkalimetric determination of hydrophobic pharmaceuticals using stabilized o/w emulsions

Protolytic properties of (+)-(S)-2-(6-methoxynaphthalen-2-yl)propanoic acid (naproxen), 2-(3-benzoylphenyl)propionic acid (ketoprofen), 4-chloro-N-(2-furylmethyl)-5-sulfamoylanthranilic acid (furosemide), and N-(2,3-dimethylphenyl)anthranilic acid (mefenamic acid) in “oil-in-water” emulsions stabilized by surfactants were studied. The procedures for alkalimetric determination of naproxen, ketoprofen, furosemide, and mefenamic acid in emulsion media with indication of the equivalence point pH-metrically and with the use of indicators were proposed.     

Emulsification and stabilization mechanisms of o/w emulsions in the presence of chitosan

We study emulsification of paraffin oil in aqueous solutions of chitosan without adding any other surfactant. By monitoring the surface tension of the water-paraffin interface, we show that chitosan itself has only a weak surface activity. Nevertheless, chitosan dissolved in the aqueous phase allows the dispersion of oil by increasing the matrix viscosity and provides stabilization of the oil-water interface by forming a dense polyelectrolitic brush on the water side of this interface. We characterize emulsions with varying oil content, and concentrations of chitosan, and follow their long-term stability. Finally, we show that by precipitating the chitosan the rigid elastic network is formed in the aqueous phase, making a very stable suspension.     

Effect of emulsification processes on the stability of Pickering emulsions stabilized by organomontmorillonites

In this paper, effect of emulsification processes on the properties of Pickering emulsions stabilized by organomontmorillonites (OMts) was studied. Results of micro-morphology and X-ray diffraction showed that the structure of OMt in emulsion depended on the emulsification processes and had an effect on the stability of emulsion. We propose a schematic diagram to reveal the relationship between emulsification processes-OMt laminates structure-stability of Pickering emulsion. In emulsion prepared by ultrasonic, OMt showed uniform dispersion, loose structure, and irregular crystalline. In emulsion prepared by vortex mixing method, OMt illustrated stacking and coagulation structure. In emulsion prepared by microwave method, OMt showed interacting structure and had a little interaction with oil/water interface, and thus the properties of emulsion prepared by microwave was weakly related to oil/water ratios. Emulsification processes had a profound effect on the structure of OMt and stability of Pickering emulsion, which can be used as a trigger to prepare emulsion for various applications.     

Effect of the type of the oil phase on stability of highly concentrated water-in-oil emulsions

The water-in-oil high internal phase emulsions were the subject of the study. The emulsions consisted of a super-cooled aqueous solution of inorganic salt as a dispersed phase and industrial grade oil as a continuous phase. The influence of the industrial grade oil type on a water-in-oil high internal phase emulsion stability was investigated. The stability of emulsions was considered in terms of the crystallization of the dispersed phase droplets (that are super-cooled aqueous salt solution) during ageing. The oils were divided into groups: one that highlighted the effect of oil/aqueous phase interfacial tension and another that investigated the effect of oil viscosity on the emulsion rheological properties and shelf-life. For a given set of experimental conditions the influence of oil viscosity for the emulsion stability as well as the oil/aqueous interfacial tension plays an important role. Within the frames of our experiment it was found that there are oil types characterized by optimal parameters: oil/aqueous phase interfacial tension being in the region of 19–24 mN/m and viscosity close to 3 mPa s; such oils produced the most stable high internal phase emulsions. It was assumed that the oil with optimal parameters kept the critical micelle concentration and surfactant diffusion rate at optimal levels allowing the formation of a strong emulsifier layer at the interface and at the same time creating enough emulsifier micelles in the inter-droplet layer to prevent the droplet crystallization.     

Analysis of dielectric relaxations of w/o emulsions in the light of theories of interfacial polarization

An attempt is made to apply dielectric theories of interfacial polarization to observations of dielectric relaxations for W/O emulsions. Approximate formulas for disperse systems in a W/O type were derived from the two theories: one proposed by Maxwell and Wagner for dilute disperse systems of spherical particles, and the other developed by Hanai for concentrated disperse systems. Dielectric measurements were carried out on concentrated W/O emulsions prepared from kerosene and distilled water or KCl aqueous solutions by minimal use of emulsifiers. Marked dielectric relaxations were observed with the emulsions, the dielectric parameters having been determined to characterize the relaxation data. Phase parameters such as relative permittivity, electric conductivity and volume fraction of the disperse phase were evaluated from the dielectric parameters by use of the approximate formulas of the respective theories. The phase parameters evaluated and the frequency dependence of complex permittivity of the W/O emulsions deduced from the theory for concentrated disperse systems are in excellent agreement with the observed data in comparison to that for dilute disperse systems. It is concluded that the dielectric relaxations due to the interfacial polarization of disperse systems of spheres are explained satisfactorily by the theory for concentrated disperse systems.     

Towards predicting the stability of protein-stabilized emulsions

The protein concentration is known to determine the stability against coalescence during formation of emulsions. Recently, it was observed that the protein concentration also influences the stability of formed emulsions against flocculation as a result of changes in the ionic strength. In both cases, the stability was postulated to be the result of a complete (i.e. saturated) coverage of the interface. By combining the current views on emulsion stability against coalescence and flocculation with new experimental data, an empiric model is established to predict emulsion stability based on protein molecular properties such as exposed hydrophobicity and charge. It was shown that besides protein concentration, the adsorbed layer (i.e. maximum adsorbed amount and interfacial area) dominates emulsion stability against coalescence and flocculation. Surprisingly, the emulsion stability was also affected by the adsorption rate. From these observations, it was concluded that a completely covered interface indeed ensures the stability of an emulsion against coalescence and flocculation. The contribution of adsorption rate and adsorbed amount on the stability of emulsions was combined in a surface coverage model. For this model, the adsorbed amount was predicted from the protein radius, surface charge and ionic strength. Moreover, the adsorption rate, which depends on the protein charge and exposed hydrophobicity, was approximated by the relative exposed hydrophobicity (Q_H). The model in the current state already showed good correspondence with the experimental data, and was furthermore shown to be applicable to describe data obtained from literature.