Destabilization mechanisms in a triple emulsion with Janus drops

The destabilization mechanism was investigated of a triple Janus emulsion. The inner part of the emulsion consisted of Janus drops of a vegetable oil (VO) and a silicone oil (SO) in an aqueous (W) drop, (VO+SO)/W. This drop, in turn was dispersed in a VO drop forming a double emulsion (VO+SO)/W/VO. Finally, these complex drops generated a complex Janus (SO+VO)/W/VO/SO triple emulsion by being dispersed in a continuous SO phase. The observations were limited to the time dependence of the over-all creaming/sedimentation processes, to the separation of layers of the compounds and to optical microscopy of the drop configuration with time. In the destabilization process the rise of the complex drops, (SO+VO)/W/VO, caused crowding in the upper part of the emulsion, which in turn led to enhanced coalescence, inversion and separation of a dilute vegetable oil emulsion. As a consequence of the separation of VO in the process, the remaining drops contained a greater W fraction and greater density. This change, in turn, resulted in sedimentation of the complex drops to form several high internal ratio morphologies in an SO continuous emulsion in the lower part of the test tube, among them a W/VO/SO emulsion. Finally, an inversion took place into an SO/VO/W double emulsion forming a separate bottom layer.     

Factors in the Single-Step Bulk Process Preparation of a Triple Janus Emulsion

Some factors in the preparation of triple Janus emulsions in a single-step bulk process were investigated using optical microscopy. The emulsions consisted of water, O.097 weight fraction, a commercial surfactant, Tween 80, 0.03 weight fraction, a vegetable oil (VO), 0.18 weight fraction, and a silicone oil (SO), 0.72 weight fraction. A surprising connection was found between the state of the compounds prior to mixing and the final morphology as well as stability of the emulsion. Separately adding the compounds or with the surfactant dissolved in the vegetable oil, prior to mixing, did not result in a Janus emulsion. Instead, simpler emulsions with limited stability were attained even with prolonged mixing. Storing the compounds together without mixing for two days followed by mixing resulted in a Janus emulsion in which the (VO + SO)/W/VO drops were more sparsely populated with Janus drops, and emulsion stability was limited. Finally, preparing the emulsion from the aqueous surfactant solution and the two oils gave a (VO + SO)/W/VO/SO emulsion with the W drops heavily populated by Janus drops and with improved stability.      

Janus Emulsions of Bixa Orellana Oil

Janus emulsions of the oil from the Bixa orellana (BO) nut, silicone oil (SO), and an aqueous solution of Tween 80 were prepared by intense mixing and optical microscopy images were obtained of the drops. The results showed the expected disordered emulsion of large SO drops with a number of attached smaller drops of the vegetable oil, whose images were transformed to regular Janus drops by the shear, when the cover glass was applied. The drops with a large BO/SO volume ratio did not immediately form well-defined and topologically equal Janus drops due to kinetic factors. The microscopy image was used to evaluate the correct angles and radii by a mathematical rotation to form an image with a straight-line contact line.     

Destabilization of a dual emulsion to form a Janus emulsion

A vegetable oil (VO) was added to an emulsion of silicone oil in water (SO/W) with mixing limited to once turning the test tube upside down. Initially, the VO was dispersed into virtually centimeter-sized drops and the emulsion contained effectively no Janus drops, while after 1 h of agitation at a low level to prevent creaming, drops of 50–100-μm size of the two oils were observed: in addition to an insignificant number of Janus drops. The topology of the latter showed them to emanate from flocculated individual drops of the two oils, but with no discernible effect by the interfacial tension equilibrium on the drop topology. Continued gentle mixing gave increasing fraction of Janus drops of increased size with a topology gradually approaching the one expected from the interfacial equilibrium at the contact line. The spontaneous formation of Janus drops indicated a reduction of the interfacial free energy in the process and the interfacial energy difference between separate and Janus drops was calculated for an appropriate range of interfacial tensions and for all oil fractions. The calculations enabled a distinction of the decrease due to interfacial area changes from the reduction of interfacial tensions per se, with the latter only a minor fraction. Figure

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A one-step process to a Janus emulsion

Aqueous high internal phase volume ratio (O/W 90/10) Janus emulsions of a vegetable oil and a silicone fluid were prepared in a single step emulsification by the common vibrator equipment. The basis for the unique structure is discussed in relation to pair-wise interactions between the components with especial emphasis on the surfactant concentration in the aqueous phase.     

Janus Emulsions from a One-Step Process; Optical Microscopy Images

The optical microscopy images of an emulsion are commonly distorted when viewed between a cover glass and a planar microscopy slide. An alternative method is to place the sample on a slide with a cavity, which in turn suffers from incomplete information for high internal phase ratio (HIPR) emulsions, due to the inevitable crowding of the drops. This problem is particularly acute for more complex emulsions, such as those with Janus drops, for which a detailed image of the drop is essential. A number of publications have recently described Janus emulsions prepared by a one-step high energy emulsification process with microscopy images obtained by the sample between a planar slide and a cover glass. The correlation to the morphology of emulsions in bulk of these images is critical, but, so far, a potential equivalence has not been established. Since the images are central in order to understand why Janus emulsions should form under such conditions, the need to ascertain any such association is urgent. With this contribution, we compare images from different microscopy methods to those of gently diluted HIPR emulsions. The results reveal that the images of the emulsion samples between a cover glass and a planar microscope slide actually present a realistic representation of the drop topology in bulk emulsions.     

High internal phase emulsions: catastrophic phase inversion, stability, and triggered destabilization

We have investigated the formation, drop sizes, and stability of emulsions prepared by hand shaking in a closed vessel in which the emulsion is in contact with a single type of surface during its formation. The emulsions undergo catastrophic phase inversion from oil-in-water (o/w) to water-in-oil (w/o) as the oil volume fraction is increased. We find that the oil volume fraction required for catastrophic inversion exhibits a linear correlation with the oil-water-solid surface contact angle. W/o high internal phase emulsions (HIPEs) prepared in this way contain water drops of diameters in the range 10-100 μm; emulsion drop size depends on the surfactant concentration and method of preparation. W/o HIPEs with large water drops show water separation but w/o HIPEs with small water drops are stable with respect to water separation for more than 100 days. The destabilization of the w/o HIPEs can be triggered by either evaporation of the oil continuous phase or by contact the emulsion with a solid surface of the "wrong" wettability.     

Silica particle-stabilized emulsions of silicone oil and water: aspects of emulsification

A study of the emulsification of silicone oil and water in the presence of partially hydrophobic, monodisperse silica nanoparticles is described. Emulsification involves the fragmentation of bulk liquids and the resulting large drops and the coalescence of some of those drops. The influence of particle concentration, oil/water ratio, and emulsification time on the relative extents of fragmentation and coalescence during the formation of emulsions, prepared using either batch or continuous methods, has been investigated. For batch emulsions, the average drop diameter decreases with increasing particle concentration as the extent of limited coalescence is reduced. Increasing the oil volume fraction in the emulsion at fixed aqueous particle concentration results in an increase in the average drop diameter together with a dramatic lowering of the uniformity of the drop size distribution as coalescence becomes increasingly significant until catastrophic phase inversion occurs. For low oil volume fractions (phi(o)), fragmentation dominates during emulsification since the mean drop size decreases with emulsification time. For higher phi(o) close to conditions of phase inversion, coalescence becomes more prevalent and the drop size increases with time with stable multiple emulsions forming as a result.     

Polyols,High Pressure,and Refractive Indices Equalization for Improved Stability of W/O Emulsions for Food Applications

Mixtures of polyols (glycerol, propylene glycol, glucose) and water were emulsified in oil (isopropyl myristate (IPM), medium chain triglycerides (MCT), long chain triglycerides (LCT), and d-limonene) under elevated pressures and homogenization, in the presence of polyglycerol polyricinoleate (PGPR), glycerol monooleate (GMO), and their mixture as emulsifiers to form water-in-oil emulsions. High pressures was applied to: a) the emulsion, b) the aqueous phase and c) the oil phase in the presence of the emulsifiers (PGPR and GMO). Under optimal pressure (2000 atms) applied to the ready-made emulsion or to the aqueous phase prior to its emulsification, and with optimal composition (30wt% polyol in the aqueous phase and MCT as the oil phase), the aqueous droplets were stable for months and submicron in size (0.1 μm). Moreover, due to equalization of the oil and the aqueous phases refractive indices, the emulsions were almost transparent. Pressure and polyols have synergistic effects on the emulsions stability. During preparation, surface tensions and interfacial tensions were dramatically reduced until an optimal water/polyols ratio was achieved, which allows rupturing of the droplets to submicronal size (0.1 μm) without recoalescence and fast diffusion to the interface. These unique W/O emulsions are suitable for preparing W/O/W double emulsions for sustained release of active materials for food applications.     

Emulsion electrospinning: composite fibers from drop breakup during electrospinning

We evaluate the feasibility of electrospinning oil‐in‐water type emulsions. The emulsions had an aqueous solution of polyethylene oxide (PEO) as the continuous phase, and either mineral oil or a polystyrene (PS) in toluene solution as the drop phase. The Taylor cones and electrified liquid jets were stable even when the emulsion drops were as large as a few‐ten microns in diameter. The resulting electrospun PEO fibers incorporated the dispersed phase of the emulsion in the form of drops (in case of mineral oil), or in the form of solid particles (in case of PS). Mineral oil drops appear to be completely encapsulated in the PEO fibers, whereas the PS particles are either incompletely encapsulated, or covered by only a very thin layer of PEO. Calculations show that in both cases, the initially large emulsion drops are broken during the electrospinning process. Copyright © 2007 John Wiley & Sons, Ltd.     

Viscosity Variation During Evaporation of a Vegetable Oil Emulsion Stabilized by Tween 80R

The viscosity during evaporation was determined for emulsions in the system water, vegetable oil, a commercial surfactant, Tween 80^R, and the results related to the phases of the emulsion according to the phase diagram. The correlation between the viscosity and the fraction of liquid crystal in the emulsion was pronounced for the emulsions with the oil as the dispersed phase. For the emulsions with oil as the major phase, the effect was significantly less.     

Thickening properties and emulsification mechanisms of new derivatives of polysaccharides in aqueous solution

The thickening properties of aqueous solutions of HHM-HEC (hydrophobically-hydrophilically modified hydroxyethylcellulose) and the emulsification mechanisms of HHM-HEC/water/oil systems were investigated. A dramatic increase in viscosity was observed with increased HHM-HEC concentration in water, caused by aggregation of hydrophobic alkyl chains. At higher concentrations of HHM-HEC (above 0.6 wt%) in water, it forms an elastic gel, which has good thixotropic properties and a high yield value. O/W (oil-in-water) type emulsions were obtained using HHM-HEC, which can emulsify various kinds of oil, including hydrocarbon, silicone, and perfluoropolymethylisopropyl ether. The viscosity of these emulsions depends only upon the oil volume fraction, not on the kind of oil. In addition, the oil particle size in the emulsions remained constant after a certain period because HHM-HEC formed a strong gel network structure and a protective layer, which prevented the emulsion from coalescing. Measurements of interfacial tension revealed that the alkyl chains in HHM-HEC did not significantly lower the interfacial tension at the water/oil interface when 0.5 wt% of HHM-HEC was added to water. Steady flow and oscillatory experimental results show that the rheological behavior of HHM-HEC/water/oil emulsions was similar to that of aqueous solutions of HHM-HEC. In the HHM-HEC/water/oil emulsion system, oil droplets were dispersed and kept stable in the strong gel structure of HHM-HEC. The aqueous solution of HHM-HEC showed salt resistance. It is thought to be due to sulfonic acid groups in HHM-HEC. The stability of the emulsion using HHM-HEC is based on both protective colloidal effects and associative thickening caused by alkyl chains in HHM-HEC.     

Equilibrium Topology and Partial Inversion of Janus Drops: A Numerical Analysis

The equilibrium topology of an aqueous Janus emulsion of two oils, O1 and O2, with water, W, [(O1+O2)/W], is numerically evaluated with the following realistic interfacial tensions (γ): γ_O2/W=5 mN m⁻¹, γ_O1/O2=1 mN m⁻¹, and γ_O1/W varies within the range 4–5 mN m⁻¹, which is the limiting range for stable Janus drop topology. The relative significance of the two independently pivotal factors for the topology is evaluated, that is, the local equilibrium at the line of contact between the three liquids and the volume fraction of the two dispersed liquids within the drop. The results reveal a dominant effect of the local equilibrium on the fraction of the O2 drop surface that is covered by O1. In contrast, for a constant volume of O2, the impact of the interfacial tension balance on the limit of the coverage is modest for an infinite volume of O1. Interestingly, when the O1 volume exceeds this value, an emulsion inversion occurs, and the O1 portion of the (O1+O2)/W topology becomes a continuous phase, generating a (W+O2)/O1 Janus configuration.     

pH和光对复合型乳液拓扑结构的调控

Complex emulsions have attracted much attention because of their relevant application in various fields over the past decade. Though complex emulsions with various topologies can be created by adjusting the fraction of selected components during the homogenization processes, it is still a challenge to control the topology of complex emulsion droplets in situ using stimuli-responsive factors such as light, pH, and temperature. In this work, a three-phase complex emulsion of heptane and perfluorohexane (1:1 volume ratio) in an aqueous solution of a fluorosurfactant, F(CF₂)_x(CH₂CH₂O)_yH (Zonyl FS-300), and a synthesized pH and light dual-responsive surfactant, 1-[2-(4-decylphenylazo-phenoxy)-ethyl]-1-diethylenetriamine (C₁₀AZOC₂N₃) (both serving as emulsifiers), was prepared using the temperature-induced phase separation method. The topology of the heptane-perfluorohexane-water (H/F/W) three-phase complex emulsion was highly dependent on the concentration of C₁₀AZOC₂N₃. Light microscopy images showed that phase inversion from H/F/W to F/H/W type double emulsion via Janus emulsion was achieved by gradually increasing the concentration of C₁₀AZOC₂N₃. It was noticed that interfacial tension between heptane and an aqueous solution containing 0.1% Zonyl FS-300 (mass fraction) decreased from 28.2 to 7.4 mN∙m^-1 when the concentration of C₁₀AZOC₂N₃ was increased to 0.1% (mass fraction). The topology of the complex emulsion droplets is primarily determined by three interfacial tensions at the contact line: the H/W interface (γ_H), F/W interface (γ_F), and H/F interface (γ_HF). The reduction in interfacial tension between heptane and water was the major factor that controlled the topological transition of the complex emulsion. First, it decreases the contact angle between the H/W and H/F interfaces (θ_H). Second, it increases the contact angle between the F/W and H/F interfaces (θ_F) simultaneously. Surfactant C₁₀AZOC₂N₃ is responsive to both pH and light, and therefore, it potentially endows the fabricated complex emulsion with the corresponding stimuli-responses. Experimental results confirmed that the morphologies of complex emulsions can be tuned reversibly between Janus emulsion and F/H/W type double emulsion either by pH variation or UV/blue light irradiation. Interfacial tension measurements between heptane and water show that either protonation variation or trans-cis isomerization of C₁₀AZOC₂N₃ caused a decrease of about 5 mN∙m^-1 in interfacial tension, suggesting that the nature of pH- and light-induced morphological changes of complex emulsion droplets is the same as that induced by the changes in the concentration of C₁₀AZOC₂N₃. Correspondingly, a mechanism for the stimuli-responsive morphological change of complex emulsion was proposed based on the reduction of interfacial tension between heptane and aqueous solution interface by changing the configuration of C₁₀AZOC₂N₃ using pH alteration and light irradiation. This work provides a new approach for controlling the morphologies of complex emulsion droplets with an external double stimulus by simply introducing a dual-responsive surfactant.     

Interface composition of multiple emulsions: rheology as a probe

We have investigated the dynamic rheological properties of concentrated multiple emulsions to characterize their amphiphile composition at interfaces. Multiple emulsions (W1/O/W2) consist of water droplets (W1) dispersed into oil globules (O), which are redispersed in an external aqueous phase (W2). A small-molecule surfactant and an amphiphilic polymer were used to stabilize the inverse emulsion (W1 in oil globules) and the inverse emulsion (oil globules in W2), respectively. Rheological and interfacial tension measurements show that the polymeric surfactant adsorbed at the globule interface does not migrate to the droplet interfaces through the oil phase. This explains, at least partly, the stability improvement of multiple emulsions as polymeric surfactants are used instead of small-molecule surfactants.     

A Three-Step Model for Submicron W/O Emulsion Formation in a Transitional-Phase Inversion Process

A three-step model of the transitional phase inversion (TPI) process for the formation of water-in-oil (W/O) emulsions is presented. Three types of emulsions exist in an emulsification process at different oil–water ratios and hydrophilic–lipophilic balance (HLB). A stable W/O emulsion was obtained using Sorbitan oleate (Span 80) and polyoxyethylenesorbitan monooleate (Tween 80) with a specified HLB and oil volume fraction. Oil was added into water, which contained the water-soluble surfactant, to dissolve the oil-soluble surfactant. This route allowed TPI to occur, and an interesting emulsification process was observed by varying the HLB, which corresponded to the change in the oil–water ratio. Two types of emulsions in the emulsification process were found: transition emulsion 1 (W/O/W high internal phase emulsion) and target emulsion 2 (W/O emulsion with low viscosity). This study describes the changes that occurred in the emulsification process.     

Stabilization of Water‐Soluble Antioxidant in Water‐in‐Oil‐in‐Water Double Emulsions

Abstract

In this study, we are introducing a method that can effectively stabilize antioxidants in water‐in‐oil‐in‐water (W/O/W) double emulsions. Preliminarily, stable W/O/W double emulsions were produced by manipulating the characteristics of internal aqueous phase via two‐stage emulsification, resulting consequently in the formation of fine internal water droplets in the dispersed oil droplets. From conductivity measurements that can determine the elution amount of internal aqueous phase, it was confirmed that the double emulsion stability could be improved by treating the internal aqueous phase with a hydroxypropyl‐beta‐cyclodextrin. In this study, kojic acid, 5‐hydroxy‐2‐(hydroxymethyl)‐4‐pyrone was selected as a model antioxidant. The stabilization of kojic acid was attempted by locating it in the internal water droplets of the stable W/O/W double emulsions. The stability of kojic acid in the double emulsion system could be maintained at 90% for 10 weeks at high temperature. We believe that these stable W/O/W double emulsions could be used meaningfully as a carrier for many unstable antioxidants.     

Temperature-induced protein release from water-in-oil-in-water double emulsions

A model water-in-oil-in-water (W1/O/W2) double emulsion was prepared by a two-step emulsification procedure and subsequently subjected to temperature changes that caused the oil phase to freeze and thaw while the two aqueous phases remained liquid. Our previous work on individual double-emulsion globules1 demonstrated that crystallizing the oil phase (O) preserves stability, while subsequent thawing triggers coalescence of the droplets of the internal aqueous phase (W1) with the external aqueous phase (W2), termed external coalescence. Activation of this instability mechanism led to instant release of fluorescently tagged bovine serum albumin (fluorescein isothiocyanate (FITC)-BSA) from the W 1 droplets and into W2. These results motivated us to apply the proposed temperature-induced globule-breakage mechanism to bulk double emulsions. As expected, no phase separation of the emulsion occurred if stored at temperatures below 18 degrees C (freezing point of the model oil n-hexadecane), whereas oil thawing readily caused instability. Crucial variables were identified during experimentation, and found to greatly influence the behavior of bulk double emulsions following freeze-thaw cycling. Adjustment of these variables accounted for a more efficient release of the encapsulated protein.     

Acrylamide as cosurfactant and hydrotrope in the pseudoternary Span 80-Tween 85/isopar M/water emulsion/microemulsion forming system

The aim of this study was to investigate the effects of acrylamide on emulsification of the pseudoternary Span 80-Tween 85/isopar M/water system at 40 °C. It was revealed that acrylamide could act as a surface-active agent to decrease the isopar M/water interfacial tension, and as a hydrotrope to increase the aqueous solubility of Tween 85, and further remarkably influence the emulsification of the investigated pseudoternary Span 80-Tween 85/isopar M/water system. The surface-active role of acrylamide could reduce the minimal weight fraction of the mixture of Span 80 and Tween 85 in pseudoternary systems (X_ST) to form stable water-in-oil (W/O) emulsions when the weight fraction of acrylamide in the aqueous domain (X_AM) is below 0.1; while its hydrotropic role at high X_AM levels (>0.1) could drive more Tween 85 molecules to transfer into aqueous phase and slightly improved the minimal X_ST to form stable W/O emulsions, as compared to that of X_AM at 0.1. Moreover, under a given X_ST, the mean diameter of the droplet size distribution of the W/O emulsion remarkably decreased with the increase in X_AM; while the smaller droplets in the W/O emulsion systems at higher level of X_AM still coalesced rapidly when the compositions of the emulsion was slightly above the visually determined boundary between non-emulsion and stable emulsion regions.     

Effect of silica particles on stability of highly concentrated water-in-oil emulsions with non-ionic surfactant

Water-in-oil, high internal phase emulsion made of super-cooled aqueous solution containing a mixture of inorganic salts and stabilized with non-ionic surfactant (sorbitan monooleate) alone was investigated. It was not possible to produce a highly concentrated emulsion (with aqueous phase fraction = 94 wt %), stabilized with surface-treated silica, solely: we were able to form an emulsion with a maximal aqueous phase mass fraction of 85 wt % (emulsion inverts/breaks above this concentration). The inversion point is dependent on the silica particle concentration, presence of salt in the aqueous phase, and does not depend on the pH of the dispersed phase. All emulsions stabilized by the nanoparticles solely were unstable to shear. So, the rheological properties and stability of the emulsions containing super-cooled dispersed phase, with regards to crystallization, were determined for an emulsion stabilized by non-ionic surfactant only. The results were compared to the properties obtained for emulsions stabilized by surface treated (relatively hydrophobic) silica nanoparticles as a co-surfactant to sorbitan monooleate. The influence of the particle concentration, type of silica surface treatment, particle/surfactant ratio on emulsification and emulsion rheological properties was studied. The presence of the particles as a co-stabilizer increases the stability of all emulsions. Also, it was found that the particle/surfactant ratio is important since the most stable emulsions are those where particles dominate over the surfactant, when the surfactant’s role is to create bridging flocculation of the particles. The combination of the two types of hydrophobic silica particles as co-surfactants is: one that resides at the water/oil interface and provides a steric boundary and another that remains in the oil phase creating a 3D-network throughout the oil phase, which is even more beneficiary in terms of the emulsion stability.