Rheological analysis of highly concentrated w/o emulsions

A series of highly concentrated lipophilic cosmetic emulsions were analysed, in order to determine their rheological and textural properties, as a function of their microstructure. The originality of this study lies in the methodology used, especially the shear-stress scanning analysis. The results of a very powerful and comprehensive dynamic rheological analysis suggest the existence of two critical volume fraction values: besides the “close-packed” value φ _c , a “slack-packed” value φ₀, close to 0.60 could be demonstrated. It has been shown that the close-packed structure is stable under shear; in constrast, the slack-packed configuration, defined as φ₀<φ<φ _c is unstable under shear. A comparison with theoretical models, especially that of Princen, showed good agreement and allowed the close-packed value φ _c to be defined more precisely as 0.67. The gap between 0.67 and 0.74 is probably indicative of a highly polydisperse distribution, as confirmed by microscopic analysis. Flow experiments confirmed the validity of Princen‘s model. Received: 20 February 1997 Accepted: 20 January 1998     

Influence of composition on the encapsulation properties of P/O/W multiple emulsions for Vitamin C

Abstract

The aim of this work was to study the encapsulation properties of polyols-in-oil-in-water (P/O/W) multiple emulsions for Vitamin C (Vc). The influence of formulation factors, including the concentration of lipophilic emulsifier, hydrophilic emulsifier, salt and glycerol had been investigated. The results indicated that the encapsulation stability could be improved by increasing the lipophilic emulsifier concentration which could strengthen the interfacial film. In contrast, the excess of hydrophilic emulsifier destabilized the emulsion. The presence of glycerol in the outer aqueous phase accelerated the phase transfer, thus reduced the encapsulation rate. The addition of salt in inner polyols phase had little effect on encapsulation rate while markedly affected the morphology and stability of this system. P/O/W multiple emulsions showed better encapsulation stability than the W/O/W multiple emulsions as the former’s encapsulation rate could remain more than 75% after 2?weeks while the latter only remained less than 60%. Meanwhile, the P/O/W emulsions exhibited higher storage modulus (G’), bigger loss modulus (G’’) and broaden linear viscoelastic regions than W/O/W emulsions.     

Photostability of Octyl‐P‐Methoxy Cinnamate in O/W Emulsions and in SLNs Vehicled in the Emulsions

The photochemical degradation of the sunscreen p‐octyl‐methoxy‐cinnamate (OMC) was studied in different media: Finsolv TN (a fluid ester), O/W emulsion and gel‐emulsion. OMC photolysis was performed using an UVB lamp and the degradation kinetic was studied in presence of various initial concentration of the active. The study was performed comparing the naked to the SLNs form of the active and the experiments were monitored with HPLC/UV‐VIS apparatus. Results suggest that lower is the concentration of the UVB sunscreen in the formulations more pronounced is its photodegradation rate. In all the cases the inglobation of OMC into SLNs leads to an over additive UV‐blocking effect.     

Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract

The influence of polyglycerol polyricinoleate (PGPR) and biopolymers (gelatin and sodium alginate) on the stabilization of water-in-oil (W/O) emulsions was investigated to improve the encapsulation efficiency (EE) of water-in-oil-in-water (W/O/W) emulsions containing mango seed kernel extract (MSKE). The physical properties and EE of the emulsions were found to depend more strongly on PGPR than on biopolymers. High EE values of MSKE were obtained when W/O emulsions stabilized by 4–8 wt% PGPR were incorporated with 1–5 wt% gelatin, or by 6–8 wt% PGPR incorporated with 0.5–1.5 wt% sodium alginate in the inner aqueous phase.     

Ballooning Behavior of Droplet Sizes in Pickering Emulsions Prepared by Flocculated PS Latexes

Pickering emulsions were prepared by mixing silicone oil whose methyl groups had been partly substituted by amine groups and water containing polystyrene (PS) latex particles in the presence of NaCl. The oil droplets rapidly enlarged after approximately 2 days of their preparation, and thereafter reached a steady-state size. After the ballooning behavior of the droplet growth, the droplet surfaces covered with PS latex particles were observed by a confocal laser scanning microscope. At NaCl concentrations above and below the critical flocculation concentration of the PS latex particles, the PS latex particles were flocculated into loosely packed and close-packed structures on droplet surfaces, respectively.     

Polymerization of Methyl Methacrylate and Isobutyl Methacrylate in Ternary-Component Emulsions and Microemulsions: Effect of Surfactant Concentration

Abstract

The similarities and differences in the polymerization of MMA (methyl methacrylate) and iBMA (isobutyl methacrylate) in a ternarycomponent system have been investigated from a turbid emulsion to a transparent microemulsion by increasing the surfactant concentration. In spite of the difference in the solubilities of these two monomers in the aqueous phase, the rate dependencies on the surfactant concentration of both monomers were found to be about 0.30 for the emulsion polymerization and about 0.60 for the microemulsion polymerization with monomer concentrations higher than 5 wt%. However, at a low monomer concentration (3 wt%), different negative rate dependencies of ?0.93 and ?1.20 were obtained for microemulsion polymerization of MMA and iBMA, respectively. The results are discussed in terms of particle nucleation mechanisms.     

Hofmeister Salts Affect Buildup of Thin Multilayer Films Surrounding Oil Droplets

The layer-by-layer electrostatic deposition method is a novel technique to precisely control the interfacial properties of multilayered films such as charge, thickness, permeability, and composition. The formation and stability of multilayered emulsions is however often plagued by extensive droplet flocculation and aggregation even at ideal polyelectrolyte concentrations where saturation should occur. Addition of salts may reduce the degree of attractive interactions ions and thus improve deposition. To test this hypothesis, the influence of different Hofmeister salts (KCl, NaCl, LiCl, and NH₄Cl) at various salt concentrations (0–2500 mM) on the aggregation behavior of multilayered emulsions was investigated. A simple coating process of fish gelatin interfacial membranes with sugar beet pectin was used. Our results show that mean particle diameter and particle size distribution of emulsions initially decreased from 600 nm to 328 nm with increasing salt concentrations up to 250 mM. Above a critical level (>500 mM), heavy aggregation of emulsions at the presence of chaotropic salts occurred whereas kosmotropes reduced flocculation and creaming. Microscopic images and isothermal titration calorimetry confirmed particle size measurements. Results thus suggest that addition of salts may be an extremely useful tool to modulate and improve depositioning of alternatingly charged polymers on surfaces.      

Protein–polysaccharide interactions and aggregates in food formulations

The protein–polysaccharide combinations that lead to electrostatic complex and coacervate formation are the object of extensive research using both layer-by-layer and mixed emulsion approaches. The protein–polysaccharide conjugates demonstrated interesting physicochemical properties as stabilizers and emulsifiers, as well as texture modifiers in food products. Furthermore, they are potential optimal nutrient delivery systems. Their complex behavior due to several factors such as pH, ionic strength, concentration, heat, and mechanical treatments is the main reason behind the continuous growth of the research field. The review is reporting some recent advances on the topic, along with an overview of the possible interactions between protein and polysaccharide, from Maillard reaction to enzymatic cross-linking passing through coacervates.     

Free‐Standing CoO‐POM Janus‐like Ultrathin Nanosheets

A single‐step solution‐based strategy is used to obtain 2D Janus‐like free‐standing ultrathin nanosheets build from two structurally unrelated species, that is, polyoxomolybdate (POM) and CoO. A controlled 2D‐to‐1D morphological transition was achieved by judiciously adjusting the solvent choice. These POM‐CoO heterostructures can behave as an ideal catalyst for the epoxidation of styrene. Benefiting from their amphiphilic nature, these 2D POM‐CoO nanosheets have also been used as surfactant to emulsify immiscible solvents. It is anticipated that structurally diverse polyoxometalates will offer promise as design elements for variety of structurally and compositionally tunable van der Waals integrated heteromaterials having a broad range applications.