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1
Fu, Lipei, Qianli Ma, Kaili Liao, Junnan An, Jinmei Bai et Yanfeng He. « Application of Pickering emulsion in oil drilling and production ». Nanotechnology Reviews 11, no 1 (3 décembre 2021) : 26–39. http://dx.doi.org/10.1515/ntrev-2022-0003.
Texte intégralRésumé :
Abstract When surfactant is used as emulsifier, the stability of emulsion is often greatly reduced with the influence of reservoir conditions (temperature, pressure, salinity, etc.), which shortens the validity period of emulsion. Pickering emulsion has a wide range of applications in the oil and gas field due to its advantages of good stability and easy regulation. In this article, the formation, stabilization mechanism, and influencing factors of Pickering emulsions were introduced, and the application status and prospects of Pickering emulsions in oil and gas field were summarized. It was pointed out that Pickering emulsion has many advantages and important research value when applied in deep strata and complicated reservoirs. It is expected that this article can effectively reflect the application value of Pickering emulsion in oil and gas field and promote the application of Pickering emulsion in petroleum industry.
2
Cho, Yu-Jin, Dong-Min Kim, In-Ho Song, Ju-Young Choi, Seung-Won Jin, Beom-Jun Kim, Jin-Won Jeong, Chae-Eun Jang, Kunmo Chu et Chan-Moon Chung. « An Oligoimide Particle as a Pickering Emulsion Stabilizer ». Polymers 10, no 10 (27 septembre 2018) : 1071. http://dx.doi.org/10.3390/polym10101071.
Texte intégralRésumé :
A pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was controlled based on the oligoimide particle concentration. The oligoimide particles were tested to prepare Pickering emulsions using various kinds of oils. The oil-in-water Pickering emulsions were successfully applied to prepare microcapsules of the emulsion droplets. Our new Pickering emulsion stabilizer has the advantages of easy synthesis, no need for surface modification, and the capability of stabilizing both oil-in-water and water-in-oil emulsions.
3
Zhang, Xingzhong, Dan Wang, Shilin Liu et Jie Tang. « Bacterial Cellulose Nanofibril-Based Pickering Emulsions : Recent Trends and Applications in the Food Industry ». Foods 11, no 24 (15 décembre 2022) : 4064. http://dx.doi.org/10.3390/foods11244064.
Texte intégralRésumé :
The Pickering emulsion stabilized by food-grade colloidal particles has developed rapidly in recent decades and attracts extensive attention for potential applications in the food industry. Bacterial cellulose nanofibrils (BCNFs), as green and sustainable colloidal nanoparticles derived from bacterial cellulose, have various advantages for Pickering emulsion stabilization and applications due to their unique properties, such as good amphiphilicity, a nanoscale fibrous network, a high aspect ratio, low toxicity, excellent biocompatibility, and sustainability. This review provides a comprehensive overview of the recent advances in the Pickering emulsion stabilized by BCNF particles, including the classification, preparation method, and physicochemical properties of diverse BCNF-based particles as Pickering stabilizers, as well as surface modifications with other substances to improve their emulsifying performance and functionality. Additionally, this paper highlights the stabilization mechanisms and provides potential food applications of BCNF-based Pickering emulsions, such as nutrient encapsulation and delivery, edible coatings and films, fat substitutes, etc. Furthermore, the safety issues and future challenges for the development and food-related applications of BCNFs-based Pickering emulsions are also outlined. This work will provide new insights and more ideas on the development and application of nanofibril-based Pickering emulsions for researchers.
4
Zhang, Junjia, Jieyu Zhu, Yujia Cheng et Qingrong Huang. « Recent Advances in Pickering Double Emulsions and Potential Applications in Functional Foods : A Perspective Paper ». Foods 12, no 5 (26 février 2023) : 992. http://dx.doi.org/10.3390/foods12050992.
Texte intégralRésumé :
Double emulsions are complex emulsion systems with a wide range of applications across different fields, such as pharmaceutics, food and beverage, materials sciences, personal care, and dietary supplements. Conventionally, surfactants are required for the stabilization of double emulsions. However, due to the emerging need for more robust emulsion systems and the growing trends for biocompatible and biodegradable materials, Pickering double emulsions have attracted increasing interest. In comparison to double emulsions stabilized solely by surfactants, Pickering double emulsions possess enhanced stability due to the irreversible adsorption of colloidal particles at the oil/water interface, while adopting desired environmental-friendly properties. Such advantages have made Pickering double emulsions rigid templates for the preparation of various hierarchical structures and as potential encapsulation systems for the delivery of bioactive compounds. This article aims to provide an evaluation of the recent advances in Pickering double emulsions, with a special focus on the colloidal particles employed and the corresponding stabilization strategies. Emphasis is then devoted to the applications of Pickering double emulsions, from encapsulation and co-encapsulation of a wide range of active compounds to templates for the fabrication of hierarchical structures. The tailorable properties and the proposed applications of such hierarchical structures are also discussed. It is hoped that this perspective paper will serve as a useful reference on Pickering double emulsions and will provide insights toward future studies in the fabrication and applications of Pickering double emulsions.
5
Potoroko, Irina, Irina Kalinina et Anastasia Paimulina. « Properties Stability Forecast of Pickering Emulsion Structured by Bioactive Plant Particles ». Food Industry 7, no 4 (21 décembre 2022) : 111–19. http://dx.doi.org/10.29141/2500-1922-2022-7-4-13.
Texte intégralRésumé :
The new generation design and production of food systems with the declared physicochemical and bioactive properties is impossible without the use of science-grounded approaches based on a complex combination of experimental studies and quantum calculation algorithms. One of the promising food systems, actively studied by the scientists around the world, are the Pickering emulsions. Pickering emulsions act as an emulsion food products basis and a fortifying complex that can be an effective system for delivering biologically active substances to the human body. The study aimed at obtaining predictive solutions to achieve the properties stability of the Pickering emulsions stabilized by plant sonochemically structured bioactive particles. As a result of applying quantum chemical calculations using the online resource chemosophia.com and visualization programs, the authors obtained a stable molecular interaction complex between a lipophilic biologically active substance and linseed oil triglyceride, confirming the possibility of such composite development. As a procedure result for fucoidan biologically active substance depolymerization using ultrasonic low-frequency exposure, there was a reduction in the fucoidan particles size by 20-40 times. This led to an increase in its stabilizing properties in the Pickering emulsion based on linseed oil. The scanning electron microscopy results enabled to reveal that the biologically active stabilizer concentration of the Pickering emulsion occurred at the phase boundary predominantly. The resulting Pickering emulsions can act as the basis of emulsion food products enriched with the valuable fatty acid composition of linseed oil and biologically active substances used to stabilize the emulsion.
6
Sanchez-Salvador, Jose Luis, Ana Balea, M. Concepcion Monte, Angeles Blanco et Carlos Negro. « Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry ». Applied Sciences 9, no 2 (21 janvier 2019) : 359. http://dx.doi.org/10.3390/app9020359.
Texte intégralRésumé :
Pickering emulsions are emulsions stabilized by solid particles, which generally provide a more stable system than traditional surfactants. Among various solid stabilizers, bio-based particles from renewable resources, such as micro- and nanofibrillated cellulose, may open up new opportunities for the future of Pickering emulsions owing to their properties of nanosize, biodegradability, biocompatibility, and renewability. The aim of this research was to obtain oil-in water (O/W) Pickering emulsions using cellulose microfibers (CMF) produced from cotton cellulose linters by mechanical treatment through a high-pressure homogenizer. The O/W Pickering emulsions were prepared with different O/W ratios by mixing edible oil (sunflower oil) with water containing CMF at concentrations of up to 1.0 wt%. The apparent viscosity of the separated emulsion phase was measured. Results showed the feasibility of using low concentration of CMF for preparing and stabilizing Pickering emulsions, with the apparent viscosity of the emulsion phase increasing 60–90 times with respect to the sunflower oil, for a shear rate of 1 s−1. In addition, theoretical nutrition facts of the emulsions were calculated and compared with other fats used in foods, showing that they can be a promising low-calorie product containing dietary fiber, replacing trans and saturated fats in foods.
7
Sy, Papa Mady, Sidy Mouhamed Dieng, Alphonse Rodrigue Djiboune, Mamadou Soumboundou, Fatou Diop Cisse, Mouskeba Sire Dieme, Boucar Ndong et al. « O/W Pickering emulsion stabilized by magnesium carbonate particles for drug delivery systems ». Journal of Drug Delivery and Therapeutics 13, no 2 (15 février 2023) : 47–54. http://dx.doi.org/10.22270/jddt.v13i2.5925.
Texte intégralRésumé :
This study investigates the formulation of surfactant-free Pickering emulsions that release a drug at a specific pH to improve its oral bioavailability. The stabilizing particles composed of magnesium carbonate particles. Pickering oil-in-water emulsions stabilized with magnesium carbonate particles and encapsulating a hydrophobic drug model (ibuprofen) were formulated using a high-energy process with rotor-stator turbo mixer (IKA® T25 digital ultra-Turrax). The experimental approach explored the impact of all formulation parameters, dispersed phase and amount of magnesium carbonate particles on the physicochemical properties of Pickering emulsions. The O/W Pickering emulsion was characterized by a methylene blue test, pH and conductivity measurements, and droplet size determination. In addition, Pickering emulsions stabilized by magnesium carbonate particles have the advantage of being destabilized in acidic medium leading to the release of the active principle via the droplets. The acidic medium release study (pH equal to 1.2) showed ibuprofen release as a function of initial droplet loading and saturation concentration. In the simulated intestinal medium at pH equal to 6.8, we found a better release of ibuprofen from emulsions that already had saturation in an acid medium. Thus, the interest of these Pickering emulsions lies on the fact that their non-toxicity and magnesium carbonate particles allow destabilization of the emulsions and release of the drug. These emulsions not only protect patients from the side effects of acid-based drugs, but also contribute to increase the bioavailability of these acidic drugs.
Keywords: emulsion -Pickering-magnesium carbonate- ibuprofen-oral bioavailability
8
de Carvalho-Guimarães, Fernanda Brito, Kamila Leal Correa, Tatiane Pereira de Souza, Jesus Rafael Rodríguez Amado, Roseane Maria Ribeiro-Costa et José Otávio Carréra Silva-Júnior. « A Review of Pickering Emulsions : Perspectives and Applications ». Pharmaceuticals 15, no 11 (15 novembre 2022) : 1413. http://dx.doi.org/10.3390/ph15111413.
Texte intégralRésumé :
Pickering emulsions are systems composed of two immiscible fluids stabilized by organic or inorganic solid particles. These solid particles of certain dimensions (micro- or nano-particles), and desired wettability, have been shown to be an alternative to conventional emulsifiers. The use of biodegradable and biocompatible stabilizers of natural origin, such as clay minerals, presents a promising future for the development of Pickering emulsions and, with this, they deliver some advantages, especially in the area of biomedicine. In this review, the effects and characteristics of microparticles in the preparation and properties of Pickering emulsions are presented. The objective of this review is to provide a theoretical basis for a broader type of emulsion, in addition to reviewing the main aspects related to the mechanisms and applications to promote its stability. Through this review, we highlight the use of this type of emulsion and its excellent properties as permeability promoters of solid particles, providing ideal results for local drug delivery and use in Pickering emulsions.
9
TOUZOUIRT, Saida, Fetta KESSAL, Chanez BELAIDI et Dihia BOULHALFA. « INFLUENCE OF PROCESSING PARAMETERS ON RHEOLOGICAL BEHAVIOR OF BENTONITE-BASED PICKERING EMULSION ». Journal of Drug Delivery and Therapeutics 8, no 5 (12 septembre 2018) : 442–47. http://dx.doi.org/10.22270/jddt.v8i5.1903.
Texte intégralRésumé :
The aim of this work is to study the impact of processing parameters on the rheological properties of Pickering emulsions containing bentonite particles, CTAB, NaCl and soybean oil. Emulsification experiments were performed using mixing and homogenization at different speeds for 10 minutes. The effects of stirring speed and homogenization were investigated to determine the best conditions for producing a suitable Pickering emulsion for the intended application. In order to assess the influence of processing parameters on the Pickering emulsion rheological behavior average droplet size was measured and rheological tests were performed on all the emulsions samples. The rheological behavior of these emulsions is modeled by Casson's law. Results show that the stirring speed first decreases the average size of the droplets, and then an effect on the initial viscosity is observed. Increasing the stirring speed increases the values of the initial viscosity in contrast to the infinite viscosity which is influenced by the homogenization speed. On the other hand, these processing parameters significantly affect the values of the yield strength.
Keywords: stirring speed, speed homogenization, rheological properties, Pickering emulsion.
10
Ren, Gaihuan, Zhanzhao Li, Dongxu Lu, Bo Li, Lulu Ren, Wenwen Di, Hongqin Yu, Jianxin He et Dejun Sun. « pH and Magnetism Dual-Responsive Pickering Emulsion Stabilized by Dynamic Covalent Fe3O4 Nanoparticles ». Nanomaterials 12, no 15 (28 juillet 2022) : 2587. http://dx.doi.org/10.3390/nano12152587.
Texte intégralRésumé :
Herein, we describe pH and magnetism dual-responsive liquid paraffin-in-water Pickering emulsion stabilized by dynamic covalent Fe3O4 (DC-Fe3O4) nanoparticles. On one hand, the Pickerinfigureg emulsions are sensitive to pH variations, and efficient demulsification can be achieved by regulating the pH between 10 and 2 within 30 min. The dynamic imine bond in DC-Fe3O4 can be reversibly formed and decomposed, resulting in a pH-controlled amphiphilicity. The Pickering emulsion can be reversibly switched between stable and unstable states by pH at least three times. On the other hand, the magnetic Fe3O4 core of DC-Fe3O4 allowed rapid separation of the oil droplets from Pickering emulsions under an external magnetic field within 40 s, which was a good extraction system for purifying the aqueous solution contaminated by rhodamine B. The dual responsiveness enables Pickering emulsions to have better control of their stability and to be applied more broadly.
11
Li, Dong, Min Shen, Guofan Sun, Huiran Jin, Peng Cai, Zhihui Wang, Yeling Jin, Jing Chen et Shijie Ding. « Facile immobilization of lipase based on Pickering emulsion via a synergistic stabilization by palygorskite–enzyme ». Clay Minerals 54, no 3 (1 août 2019) : 293–98. http://dx.doi.org/10.1180/clm.2019.40.
Texte intégralRésumé :
AbstractA Pickering emulsion was prepared via synergistic stabilization of a lipase and palygorskite particles. The optimum conditions for the stabilization of the Pickering emulsion, such as the concentrations of the palygorskite particles and lipase, were explored. The morphology of emulsion droplets was examined using digital optical microscopy and polarizing optical microscopy. The palygorskite–lipase co-stabilized Pickering emulsions were investigated by determination of the adsorption rate, pH and zeta potential of the aqueous dispersion, as well as by determining the contact angle values of the lipase solution on a palygorskite disc that was immersed in toluene. The catalytic performance of the immobilized lipase in the Pickering emulsion was studied via the investigation of its thermal stability, storage stability and reusability. The immobilized lipase showed greater stability than the free lipase. The lipase immobilized by Pickering emulsion retained a high level of activity even after seven periods of recycling.
12
Hossain, Kazi M. Zakir, Laura Deeming et Karen J. Edler. « Recent progress in Pickering emulsions stabilised by bioderived particles ». RSC Advances 11, no 62 (2021) : 39027–44. http://dx.doi.org/10.1039/d1ra08086e.
Texte intégralRésumé :
In a Pickering emulsion, solid particles accumulate at the interface between two immiscible phases to reduce coalescence by forming a physical barrier. Using bioderived particles is becoming popular to generate more sustainable Pickering emulsions.
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Józefczak, A., et R. Wlazło. « Ultrasonic Studies of Emulsion Stability in the Presence of Magnetic Nanoparticles ». Advances in Condensed Matter Physics 2015 (2015) : 1–9. http://dx.doi.org/10.1155/2015/398219.
Texte intégralRésumé :
Pickering emulsions are made of solid particle-stabilized droplets suspended in an immiscible continuous liquid phase. A magnetic emulsion can be obtained using magnetic particles. Solid magnetic nanoparticles are adsorbed strongly at the oil-water interface and are able to stabilize emulsions of oil and water. In this work emulsions stabilized by magnetite nanoparticles were obtained using high-energy ultrasound waves and a cavitation mechanism and, next, their stability in time was tested by means of acoustic waves with a low energy, without affecting the structure. An acoustic study showed high stability in time of magnetic emulsions stabilized by magnetite particles. The study also showed a strong influence of an external magnetic field, which can lead to changes of the emulsion properties. It is possible to control Pickering emulsion stability with the help of an external stimulus—a magnetic field.
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Song, Ziyue, Yang Yang, Fenglian Chen, Jing Fan, Bing Wang, Xin Bian, Yue Xu et al. « Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion ». Foods 11, no 24 (12 décembre 2022) : 4018. http://dx.doi.org/10.3390/foods11244018.
Texte intégralRésumé :
There is growing interest in enhancing the freeze–thaw stability of a Pickering emulsion to obtain a better taste in the frozen food field. A Pickering emulsion was prepared using a two-step homogenization method with soybean protein and maltose as raw materials. The outcomes showed that the freeze–thaw stability of the Pickering emulsion increased when prepared with an increase in soybean protein isolate (SPI) and maltose concentration. After three freeze–thaw treatments at 35 mg/mL, the Turbiscan Stability Index (TSI) value of the emulsion was the lowest. At this concentration, the surface hydrophobicity (H0) of the composite particles was 33.6 and the interfacial tension was 44.34 mN/m. Furthermore, the rheological nature of the emulsions proved that the apparent viscosity and viscoelasticity of Pickering emulsions grew with a growing oil phase volume fraction and concentration. The maximum value was reached in the case of the oil phase volume fraction of 50% at a concentration of 35 mg/mL, the apparent viscosity was 18 Pa·s, the storage modulus of the emulsion was 575 Pa, and the loss modulus was 152 Pa. This research is significant for the production of freeze–thaw resistant products, and improvement of protein-stabilized emulsion products with high freeze–thaw stability.
15
Jia, Xiaoxue, Peihua Ma, Kim Shi-Yun Taylor, Kevin Tarwa, Yimin Mao et Qin Wang. « Development of Stable Pickering Emulsions with TEMPO-Oxidized Chitin Nanocrystals for Encapsulation of Quercetin ». Foods 12, no 2 (12 janvier 2023) : 367. http://dx.doi.org/10.3390/foods12020367.
Texte intégralRésumé :
Pickering emulsions stabilized by TEMPO-oxidized chitin nanocrystals (T-ChNCs) were developed for quercetin delivery. T-ChNCs were synthesized by TEMPO oxidation chitin and systematically characterized in terms of their physicochemical properties. T-ChNCs were rod-like with a length of 279.7 ± 11.5 nm and zeta potential around −56.1 ± 1.6 mV. The Pickering emulsions were analyzed through an optical microscope and CLSM. The results showed that the emulsion had a small droplet size (972.9 ± 86.0 to 1322.3 ± 447.7 nm), a high absolute zeta potential value (−48.2 ± 0.8 to −52.9 ± 1.9 mV) and a high encapsulation efficiency (quercetin: 79.6%). The emulsion stability was measured at different levels of T-ChNCs and pH values. The droplet size and zeta potential decreased with longer storage periods. The emulsions formed by T-ChNCs retarded the release of quercetin at half rate of that of the quercetin ethanol solution. These findings indicated that T-ChNCs are a promising candidate for effectively stabilizing Pickering emulsions and controlling release of quercetin.
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Cahyana, Yana, Yunita Safriliani Eka Putri, Dian Siti Solihah, Farrah Shabira Lutfi, Randah Miqbil Alqurashi et Herlina Marta. « Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils ». Molecules 27, no 22 (15 novembre 2022) : 7872. http://dx.doi.org/10.3390/molecules27227872.
Texte intégralRésumé :
Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields—such as food, cosmetics, biomedicine, etc.—are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.
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Marto, Joana, Andreia Nunes, Ana Margarida Martins, João Carvalheira, Pedro Prazeres, Lídia Gonçalves, Alexandre Marques, António Lucas et Helena Margarida Ribeiro. « Pickering Emulsions Stabilized by Calcium Carbonate Particles : A New Topical Formulation ». Cosmetics 7, no 3 (31 juillet 2020) : 62. http://dx.doi.org/10.3390/cosmetics7030062.
Texte intégralRésumé :
Pickering emulsions are systems composed of two immiscible fluids stabilized by solid organic or inorganic particles. Pickering emulsions are particularly useful in cosmetics, where the surfactants are unwanted, as well as in the pharmaceutical field, where transdermal and/or dermal drug delivery is difficult to achieve and controlled drug release is desired. Here, we studied calcium carbonate particles as stabilizers of Pickering emulsions for topical use. An optimized formulation was obtained using a Quality by Design approach. First, a screening experiment was performed to identify the formulation and process critical variables that affect the quality properties of the Pickering emulsion. The optimization of the production was then studied by establishing the design space. The final formulation was hereinafter investigated regarding the pH, rheological properties, and in vitro cytotoxicity assays. The results showed the formulation had a pH compatible with human skin and a shear thinning behavior. Moreover, this formulation showed a strong network structure, with a suitable spreadability on the skin, allowing an easy application. The in vitro assays were performed to assess the potential cytotoxicity of the calcium carbonate-stabilized emulsion and the particles themselves, and the results revealed that the formulation did not significantly affect the cell viability. In conclusion, the use of calcium carbonate particles as a stabilizer ingredient contributed to achieve an eco-friendly Pickering emulsion.
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Li, Qiang, Yuhan Zhang, Qing Miao, Lei Chen, Ziyun Yuan et Gang Liu. « Rheological properties of oil–water Pickering emulsion stabilized by Fe3O4 solid nanoparticles ». Open Physics 18, no 1 (31 décembre 2020) : 1188–200. http://dx.doi.org/10.1515/phys-2020-0223.
Texte intégralRésumé :
Abstract Pickering emulsions have attracted extensive attention due to their good properties including easy to manufacture, high stability, and superparamagnetic response. To improve the emulsifying transportation of crude oil, a Pickering emulsion of crude oil and water stabilized by Fe3O4 nanoparticles was prepared and its rheological properties were tested in this research. It was found that the particle size of dispersion droplet polymerization group in stable crude oil Pickering emulsion is negatively correlated with solid content and water content, and the equilibrium apparent viscosity {\mu }_{\text{ap}} of emulsion follows the power law fluid equation. Besides, this kind of Pickering emulsion has higher elasticity of interface membrane, which means by adding functional particles, it obtains good dynamic stability, and thus, has a great application property in crude oil industry.
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Jiang, Fangcheng, Chunling Chen, Xinlan Wang, Wenjing Huang, Weiping Jin et Qingrong Huang. « Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery ». Foods 11, no 11 (31 mai 2022) : 1626. http://dx.doi.org/10.3390/foods11111626.
Texte intégralRésumé :
The aim of the study was to investigate the effects of whey protein isolate (WPI) fibrils entanglement on the stability and loading capacity of WPI fibrils-stabilized Pickering emulsion. The results of rheology and small-angle X-ray scattering (SAXS) showed the overlap concentration (C*) of WPI fibrils was around 0.5 wt.%. When the concentration was higher than C*, the fibrils became compact and entangled in solution due to a small cross-sectional radius of gyration value (1.18 nm). The interfacial behavior was evaluated by interfacial adsorption and confocal laser scanning microscopy (CLSM). As the fibril concentration increased from 0.1 wt.% to 1.25 wt.%, faster adsorption kinetics (from 0.13 to 0.21) and lower interfacial tension (from 11.85 mN/m to 10.34 mN/m) were achieved. CLSM results showed that WPI fibrils can effectively absorb on the surface of oil droplets. Finally, the microstructure and in vitro lipolysis were used to evaluate the effect of fibrils entanglement on the stability of emulsion and bioaccessibility of nobiletin. At C* concentration, WPI fibrils-stabilized Pickering emulsions exhibited excellent long-term stability and were also stable at various pHs (2.0–7.0) and ionic strengths (0–200 mM). WPI fibrils-stabilized Pickering emulsions after loading nobiletin remained stable, and in vitro digestion showed that these Pickering emulsions could significantly improve the extent of lipolysis (from 36% to 49%) and nobiletin bioaccessibility (21.9% to 62.5%). This study could provide new insight into the fabrication of food-grade Pickering emulsion with good nutraceutical protection.
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Zhou, Fengchao, Mingyang Dong, Jianhui Huang, Guorong Lin, Jie Liang, Shibin Deng, Chenqi Gu et Qingyu Yang. « Preparation and Physico-Chemical Characterization of OSA-Modified Starches from Different Botanical Origins and Study on the Properties of Pickering Emulsions Stabilized by These Starches ». Polymers 15, no 3 (31 janvier 2023) : 706. http://dx.doi.org/10.3390/polym15030706.
Texte intégralRésumé :
Native starch (NS) from different botanical origins (native rice/tapioca/oat starch, NRS/NTS/NOS) were hydrophobically modified by octenyl succinic anhydride (OSA), and the octenyl succinic (OS) groups were successfully introduced in the starch molecules which obtained OS-starch (OSRS, OSTS and OSOS) with different levels of modification (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%) and degree of substitution (DS). The structural properties of the OS-starch, such as granule size, crystal, wettability and morphology were studied, and the OS-starch was used as particulate stabilizers to produce oil-in-water (O/W) Pickering emulsions. The emulsion index, droplet size distribution and microstructures of Pickering emulsions produced by different OS-starches were compared. OSA modification had almost no effect on the morphology or crystal structure types of three kinds of NS and OS-starch but markedly increased the contact angle and particle size distribution of OSRS, OSTS and OSOS. Esterification reaction of OSA and starch mainly occurred in amorphous regions of starch, and the OSA significantly improved the emulsifying capacity of OSRS, OSTS and OSOS granules and thus stabilized emulsions formed at higher levels (2.5% and 3.0%) of modification of OS-Starch exhibited better stability; the ability of OS-starch to stabilize Pickering emulsion was 3.0% OSRS > 3.0% OSOS > 3.0% OSTS, respectively. Observation and structural properties analysis of OS-starch granules and Pickering emulsion droplets showed that the number and thickness of the starch granules on the oil-water interface of the emulsion droplets increased with improvement of the OSA modification level, and an aggregation state was formed between the OS-starch granules, which was also enhanced with the OSA modification levels. These were all necessary for the Pickering emulsion stabilized by starch granules to remain in a steady state.
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Cuevas-Gómez, Andrea P., Berenice González-Magallanes, Izlia J. Arroyo-Maya, Gustavo F. Gutiérrez-López, Maribel Cornejo-Mazón et Humberto Hernández-Sánchez. « Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles ». Foods 11, no 14 (6 juillet 2022) : 1998. http://dx.doi.org/10.3390/foods11141998.
Texte intégralRésumé :
The stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with initial pH values of 9 and 11 were used to stabilize squalene-rich amaranth oil Pickering o/w emulsions. The effect of different concentrations of nanoparticles on the size, size distribution, ζ potential, and emulsion stability was evaluated using dynamic light scattering, electron microscopy, and light backscattering. Dependence of the emulsions’ droplet size on the nanoparticle concentration was observed, and the critical coverage ratio was reached when 5–10% nanoparticles concentration was used. Our findings suggest that α-LA nanoparticles at a 10% concentration can be used as novel stabilizers for Pickering emulsions to provide protection for beneficial lipophilic bioactive compounds. This is the first time that native α-LA nanoparticles have been used as stabilizers of Pickering emulsions.
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Li, Yu, Siyuan Fei, Deyang Yu, Lijuan Zhang, Jiaxuan Li, Ronggang Liu et Mingqian Tan. « Preparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin ». Foods 11, no 6 (18 mars 2022) : 876. http://dx.doi.org/10.3390/foods11060876.
Texte intégralRésumé :
Pickering emulsions stabilized from natural sources are often used to load unstable bio-active ingredients, such as astaxanthin (AXT), to improve their functionality. In this study, AXT-loaded Pickering emulsions were successfully prepared by 2,2,6,6-tetramethy-1-piperidine oxide (TEMPO)-oxidized cellulose nanofibers (TOCNFs) from Undaria pinnatifida. The morphology analysis showed that TOCNFs had a high aspect ratio and dispersibility, which could effectively prevent the aggregation of oil droplets. The stable emulsion was obtained after exploring the influence of different factors (ultrasonic intensity, TOCNFs concentration, pH, and ionic strength). As expected, AXT-loaded Pickering emulsions showed good stability at 50 °C and 14 days of storage. The results of simulated in vitro digestion showed that the emulsions exhibited higher release of free fatty acids (FFAs) and bioaccessibility of AXT than those in sunflower oil. Hence, our work brought new insights into the preparation of Pickering emulsions and their applications in protection and sustained, controlled release of AXT.
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Li, Yinghao, Ge Xu, Weiwei Li, Lishuang Lv et Qiuting Zhang. « The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion ». Foods 10, no 9 (25 août 2021) : 1990. http://dx.doi.org/10.3390/foods10091990.
Texte intégralRésumé :
Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.
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Meng, Tao, Ruixue Bai, Weihao Wang, Xin Yang, Ting Guo et Yaolei Wang. « Enzyme-Loaded Mesoporous Silica Particles with Tuning Wettability as a Pickering Catalyst for Enhancing Biocatalysis ». Catalysts 9, no 1 (14 janvier 2019) : 78. http://dx.doi.org/10.3390/catal9010078.
Texte intégralRésumé :
Pickering emulsion systems have created new opportunities for two-phase biocatalysis, however their catalytic performance is often hindered by biphasic mass transfer process relying on the interfacial area. In this study, lipase-immobilized mesoporous silica particles (LMSPs) are employed as both Pickering stabilizers and biocatalysts. A series of alkyl silanes with the different carbon length are used to modify LMSPs to obtain suitable wettability and enlarge the interfacial area of Pickering emulsion. The results show the water/paraffin oil Pickering emulsions stabilized by 8 carbon atoms silane grafted LMSPs (LMSPs_C8) with a three-phase contact angles of 95° get the relatively large interfacial area. Moreover, the conversion of enzymatic reaction catalyzed by LMSPs_C8 Pickering emulsion system is 3.4 times higher than that unmodified LMSPs with the reaction time of 10 min. Additionally, the effective recycling of LMSPs is achieved by simple low-speed centrifugation. As evidenced by a 6-cycles reaction of remaining 75% of relative enzymatic activity, the protection of 350–450 nm mesoporous silica particles can alleviate the inactivation of enzyme from the shear stress and make a benefit to form stabile Pickering emulsion. Therefore, the biphasic reactions in the Pickering emulsion system can be effectively enhanced through changing interfacial area only by the means of adjusting the wettability of biocatalysts.
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Bains, Upinder, et Rajinder Pal. « Rheology and Catastrophic Phase Inversion of Emulsions in the Presence of Starch Nanoparticles ». ChemEngineering 4, no 4 (19 octobre 2020) : 57. http://dx.doi.org/10.3390/chemengineering4040057.
Texte intégralRésumé :
Emulsions stabilized by solid nanoparticles, referred to as Pickering emulsions, are becoming increasingly important in applications as they are free of surfactants. However, the bulk properties and stability of Pickering emulsions are far from being well understood. In this work, the rheological behavior and catastrophic phase inversion of emulsions in the presence of starch nanoparticles were studied using in-situ measurements of viscosity and electrical conductivity. The aqueous phase consisting of starch nanoparticles was added sequentially in increments of 5% vol. to the oil phase under agitation condition to prepare the emulsions. The emulsions were water-in-oil (W/O) type at low to moderate concentrations of aqueous phase. At a certain critical volume fraction of aqueous phase, catastrophic phase inversion of W/O emulsion to oil-in-water (O/W) emulsion took place accompanied a sharp jump in the electrical conductivity and a sharp drop in the emulsion viscosity. The W/O emulsions were nearly Newtonian at low concentrations of aqueous phase. At high concentrations of aqueous phase, prior to phase inversion, the W/O emulsions exhibited a shear-thickening behavior. The O/W emulsions produced after phase inversion were shear-thinning in nature. The comparison of the experimental viscosity data with the predictions of emulsion viscosity model revealed only partial coverage of droplet surfaces with nanoparticles. With the increase in the concentration of starch nanoparticles (SNPs) in the aqueous phase of the emulsions, the phase inversion of W/O emulsion to O/W emulsion was delayed to higher volume fraction of aqueous phase. Thus SNPs imparted some stability to W/O emulsions against coalescence and phase inversion.
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Pei, Xiaoyan, Jiang Liu, Wangyue Song, Dongli Xu, Zhe Wang et Yanping Xie. « CO2-Switchable Hierarchically Porous Zirconium-Based MOF-Stabilized Pickering Emulsions for Recyclable Efficient Interfacial Catalysis ». Materials 16, no 4 (17 février 2023) : 1675. http://dx.doi.org/10.3390/ma16041675.
Texte intégralRésumé :
Stimuli-responsive Pickering emulsions are recently being progressively utilized as advanced catalyzed systems for green and sustainable chemical conversion. Hierarchically porous metal–organic frameworks (H-MOFs) are regarded as promising candidates for the fabrication of Pickering emulsions because of the features of tunable porosity, high specific surface area and structure diversity. However, CO2-switchable Pickering emulsions formed by hierarchically porous zirconium-based MOFs have never been seen. In this work, a novel kind of the amine-functionalized hierarchically porous UiO-66-(OH)2 (H-UiO-66-(OH)2) has been developed using a post-synthetic modification of H-UiO-66-(OH)2 by (3-aminopropyl)trimethoxysilane (APTMS), 3-(2-aminoethylamino)propyltrimethoxysilane (AEAPTMS) and 3-[2-(2-aminoethylamino)ethylamino]propyl-trimethoxysilane (AEAEAPTMS), and employed as emulsifiers for the construction of Pickering emulsions. It was found that the functionalized H-UiO-66-(OH)2 could stabilize a mixture of toluene and water to give an emulsion even at 0.25 wt % content. Interestingly, the formed Pickering emulsions could be reversibly transformed between demulsification and re-emulsification with alternate addition or removal of CO2. Spectral investigation indicated that the mechanism of the switching is attributed to the reaction of CO2 with amino silane on the MOF and the generation of hydrophilic salts, leading to a reduction in MOF wettability. Based on this strategy, a highly efficient and controlled Knoevenagel condensation reaction has been gained by using the emulsion as a mini-reactor and the emulsifier as a catalyst, and the coupling of catalysis reaction, product isolation and MOF recyclability has become accessible for a sustainable chemical process.
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Kawano, Shintaro, Toshiyuki Kida, Mitsuru Akashi, Hirofumi Sato, Motohiro Shizuma et Daisuke Ono. « Preparation of Pickering emulsions through interfacial adsorption by soft cyclodextrin nanogels ». Beilstein Journal of Organic Chemistry 11 (30 novembre 2015) : 2355–64. http://dx.doi.org/10.3762/bjoc.11.257.
Texte intégralRésumé :
Background: Emulsions stabilized by colloidal particles are known as Pickering emulsions. To date, soft microgel particles as well as inorganic and organic particles have been utilized as Pickering emulsifiers. Although cyclodextrin (CD) works as an attractive emulsion stabilizer through the formation of a CD–oil complex at the oil–water interface, a high concentration of CD is normally required. Our research focuses on an effective Pickering emulsifier based on a soft colloidal CD polymer (CD nanogel) with a unique surface-active property. Results: CD nanogels were prepared by crosslinking heptakis(2,6-di-O-methyl)-β-cyclodextrin with phenyl diisocyanate and subsequent immersion of the resulting polymer in water. A dynamic light scattering study shows that primary CD nanogels with 30–50 nm diameter assemble into larger CD nanogels with 120 nm diameter by an increase in the concentration of CD nanogel from 0.01 to 0.1 wt %. The CD nanogel has a surface-active property at the air–water interface, which reduces the surface tension of water. The CD nanogel works as an effective Pickering emulsion stabilizer even at a low concentration (0.1 wt %), forming stable oil-in-water emulsions through interfacial adsorption by the CD nanogels. Conclusion: Soft CD nanogel particles adsorb at the oil–water interface with an effective coverage by forming a strong interconnected network and form a stable Pickering emulsion. The adsorption property of CD nanogels on the droplet surface has great potential to become new microcapsule building blocks with porous surfaces. These microcapsules may act as stimuli-responsive nanocarriers and nanocontainers.
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Fu, Wei, Yang Liu, Chen Yang, Wen Hua Wang, Man Wang et Yuan Yuan Jia. « Stabilization of Pickering Emulsions by Bacterial Cellulose Nanofibrils ». Key Engineering Materials 645-646 (mai 2015) : 1247–54. http://dx.doi.org/10.4028/www.scientific.net/kem.645-646.1247.
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In order to develop safe and sustainable food and pharmaceutical emulsions, bacterial cellulose (BC) nanofibrils were prepared to stabilize maize oil/water Pickering emulsions. The influence of BC content and pH value on the emulsion stability was explored. Droplet diameters decreased with BC contents in emulsions. At pH 12, the emulsions were most stable among all tested pH values. The transformation of emulsion structure from liquid to gel-like at 8-15°C with BC content higher than 1.55 g/L is predominantly depended on the viscoelastic entangled BC network. These results can have meaningful inspiration of designing edible food and pharmaceutical emulsions.
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Cao, Minjie, et Luyun Cai. « Nanoparticle Emulsions Enhance the Inhibition of NLRP3 ». International Journal of Molecular Sciences 23, no 17 (5 septembre 2022) : 10168. http://dx.doi.org/10.3390/ijms231710168.
Texte intégralRésumé :
Antibacterial delivery emulsions are potential materials for treating bacterial infections. Few studies have focused on the role and mechanism of emulsions in inflammation relief. Therefore, based on our previous analysis, in which the novel and natural Pickering emulsions stabilized by antimicrobial peptide nanoparticles were prepared, the regulation effect of emulsion on inflammasome was explored in silico, in vitro and in vivo. Firstly, the interactions between inflammasome components and parasin I or Pickering emulsion were predicted by molecular docking. Then, the inflammasome stimulation by different doses of the emulsion was tested in RAW 264.7 and THP-1 cells. Finally, in Kunming mice with peritonitis, NLRP3 and IL-1β expression in the peritoneum were evaluated. The results showed that the Pickering emulsion could combine with ALK, casp-1, NEK7, or NLRP3 to affect the assembly of the NLRP3 and further relieve inflammation. LPNE showed a dose–dependent inhibition effect on the release of IL-1β and casp-1. With the concentration of parasin I increased from 1.5 mg/mL to 3 mg/mL, the LDH activity decreased in the chitosan peptide-embedded nanoparticles emulsion (CPENE) and lipid/peptide nanoparticles emulsion (LPNE) groups. However, from 1.5 to 6 mg/mL, LPNE had a dose–dependent effect on the release of casp-1. The CPENE and parasin I-conjugated chitosan nanoparticles emulsion (PCNE) may decrease the release of potassium and chloride ions. Therefore, it can be concluded that the LPNE may inhibit the activation of the inflammasome by decreasing LDH activity, potassium and chloride ions through binding with compositions of NLRP3.
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Yu, De Hai, Zhao Yun Lin et You Ming Li. « Pickering-Type Emulsions of ODSA Sizing Agent Stabilized by Nano-Montmorillonite and N-Dodecane ». Applied Mechanics and Materials 319 (mai 2013) : 233–38. http://dx.doi.org/10.4028/www.scientific.net/amm.319.233.
Texte intégralRésumé :
Octadecenylsuccinic anhydride (ODSA) is an internal sizing agent used to hydrophobize paper and paper board in the process of papermaking. Nano-montmorillonite (MMT) particles and n-dodecane were used as the stabilizer to prepare stable ODSA Pickering emulsions. The effects of pH value, particle concentration, hydrolysis resistance and paper sizing performance of the ODSA Pickering emulsions were investigated. It was found that the stability of ODSA emulsions first increased and then decreased as the pH value decreased. More stable oil-in-water (o/w) emulsion can be made using 10 vol.% n-dodecane. Particle concentration was linked to the formation of particle films at oil–water interface, with a required minimum particle concentration of 1.5 wt.%. Paper sizing degree analysis indicated that the ODSA Pickering emulsions show increased hydrolysis resistance and good sizing performance.
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Zhang, Ying, Kaimin Chen, Lan Cao, Kai Li, Qiaoling Wang, Enyu Fu et Xuhong Guo. « Stabilization of Pickering Emulsions by Hairy Nanoparticles Bearing Polyanions ». Polymers 11, no 5 (7 mai 2019) : 816. http://dx.doi.org/10.3390/polym11050816.
Texte intégralRésumé :
Pickering emulsions are increasingly applied in drug delivery, oil–water separation, composite materials preparation, and other fields. However, systematic studies on the stabilization of Pickering emulsions to satisfy the growing application demands in multiple fields with long-term conservation are rare. Compared to conventional solid nanoparticles, polyanion-modified hairy nanoparticles are more stable in practical environments and are investigated in this study. Poly (sodium p-styrenesulfonate) was grafted to a polystyrene (PS) core via a photoemulsion polymerization. A hairy nanoparticle bearing polyanions called poly (sodium p-styrenesulfonate) brush (PS@PSS) was synthesized. The size and uniformity of the Pickering emulsions stabilized by PS@PSS were investigated via a polarizing microscope. The stability of Pickering emulsions were optimized by adjusting critical factors like ultrasonic power and time, standing time, oil phases, salt concentration, and water:oil ratio. Results indicated that the Pickering emulsions could be stabilized by PS@PSS nanoparticles, which showed remarkable and adjustable partial wetting properties. It was found that the optimized conditions were ultrasonic power of 150 W, ultrasonic time of 3 min, salt concentration of 0.1 mM, oil phase of hexadecane, and water:oil ratio of 1:1. The formation and stability of Pickering emulsion are closely related to the hairy poly (sodium p-styrenesulfonate) brush layer on the nanoparticle surface.
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Lu, Jiaxin, Xiaojing Li, Chao Qiu, David Julian McClements, Aiquan Jiao, Jinpeng Wang et Zhengyu Jin. « Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles ». Foods 11, no 3 (3 février 2022) : 450. http://dx.doi.org/10.3390/foods11030450.
Texte intégralRésumé :
This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, then characterized by DLS system and scanning electron microscopy showing the smallest average particle size was 434.2 ± 2.5 nm and it increased with the ratio of PA-CD to CS increasing. Pickering emulsions stabilized by CS-PA-CD nanoparticles was prepared and it showed the best stability at around pH 6. The particle concentration higher than 1.0% (w/v) and the oil fraction above 0.5% (v/v) could reach the emulsion stability. In addition, the Pickering emulsions were stable at various temperature (30–70 °C) and influenced by the certain change of ionic strength (0–500 mM). These CS-PA-CD Pickering emulsions showed great application in the formation of functional foods and pharmaceutical industries.
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Lu, Peng, Mengya Guo, Yang Yang et Min Wu. « Nanocellulose Stabilized Pickering Emulsion Templating for Thermosetting AESO Nanocomposite Foams ». Polymers 10, no 10 (8 octobre 2018) : 1111. http://dx.doi.org/10.3390/polym10101111.
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Emulsion templating has emerged as an effective approach to prepare polymer-based foams. This study reports a thermosetting nanocomposite foam prepared by nanocellulose stabilized Pickering emulsion templating. The Pickering emulsion used as templates for the polymeric foams production was obtained by mechanically mixing cellulose nanocrystals (CNCs) water suspensions with the selected oil mixtures comprised of acrylated epoxidized soybean oil (AESO), 3-aminopropyltriethoxysilane (APTS), and benzoyl peroxide (BPO). The effects of the oil to water weight ratio (1:1 to 1:3) and the concentration of CNCs (1.0–3.0 wt %) on the stability of the emulsion were studied. Emulsions were characterized according to the emulsion stability index, droplet size, and droplet distribution. The emulsion prepared under the condition of oil to water ratio 1:1 and concentration of CNCs at 2.0 wt % showed good stability during the two-week storage period. Nanocomposite foams were formed by heating the Pickering emulsion at 90 °C for 60 min. Scanning electron microscopy (SEM) images show that the foam has a microporous structure with a non-uniform cell size that varied from 0.3 to 380 μm. The CNCs stabilized Pickering emulsion provides a versatile approach to prepare innovative functional bio-based materials.
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Liu, Runhao, Xinyao Liu, Yuting Zhang, Junjia Liu, Chengxi Gong, Youming Dong, Jianzhang Li, Jingbo Shi et Miao Wu. « Paraffin Pickering Emulsion Stabilized with Nano-SiO2 Designed for Wood Impregnation ». Forests 11, no 7 (2 juillet 2020) : 726. http://dx.doi.org/10.3390/f11070726.
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Wax impregnation is an effective approach to improve wood water resistance. However, melted waxes require special equipment and cannot penetrate deep enough into wood. Recently, wax emulsions show excellent efficiency in wood modification. In this study, paraffin Pickering emulsion stabilized by low dispersed SiO2 nanospheres was used to impregnate poplar wood. The microstructure and storage stability of the emulsion were evaluated. The dimensional stability, water uptake, wettability, and thermal stability of treated wood were also investigated. After homogenization, a milk-white oil-in-water (O/W) paraffin Pickering emulsion stabilized by the nano-SiO2 (diameter of ~76 nm) was formed and demonstrated excellent storage stability. Paraffin Pickering emulsion could penetrate into the wood structure. The emulsion-treated wood was endowed with a moderate anti-swelling efficiency (ASE), high water resistance, and low wettability. Moreover, the addition of nano-SiO2 could improve the thermal stability of the treated wood.
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Guzmán, Eduardo, Francisco Ortega et Ramón G. Rubio. « Pickering Emulsions : A Novel Tool for Cosmetic Formulators ». Cosmetics 9, no 4 (27 juin 2022) : 68. http://dx.doi.org/10.3390/cosmetics9040068.
Texte intégralRésumé :
The manufacturing of stable emulsion is a very important challenge for the cosmetic industry, which has motivated intense research activity for replacing conventional molecular stabilizers with colloidal particles. These allow minimizing the hazards and risks associated with the use of conventional molecular stabilizers, providing enhanced stability to the obtained dispersions. Therefore, particle-stabilized emulsions (Pickering emulsions) present many advantages with respect to conventional ones, and hence, their commercialization may open new avenues for cosmetic formulators. This makes further efforts to optimize the fabrication procedures of Pickering emulsions, as well as the development of their applicability in the fabrication of different cosmetic formulations, necessary. This review tries to provide an updated perspective that can help the cosmetic industry in the exploitation of Pickering emulsions as a tool for designing new cosmetic products, especially creams for topical applications.
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Zhang, Yanqi, Songnan Li, Lingyan Kong et Libo Tan. « Applying Pickering Emulsions Stabilized by Octenylsuccinylated Starch and Gum Arabic As Lutein Carriers to Improve Its Stability ». Current Developments in Nutrition 5, Supplement_2 (juin 2021) : 887. http://dx.doi.org/10.1093/cdn/nzab048_022.
Texte intégralRésumé :
Abstract Objectives Lutein is a natural carotenoid commonly found in dark leafy vegetables such as kale and spinach. It cannot be synthesized de novo in animals and therefore must be obtained from diet. In human body, lutein is a potent antioxidant that is mainly accumulated in the eye and can protect eye from blue-initiated light damage. However, the poor stability and bioavailability of lutein limit its application as a nutraceutical in food formulation. In this study, we explored the use of Pickering emulsions, the oil-water interface of which is stabilized by colloidal particles, to encapsulate lutein. The macroscopic stability of the Pickering emulsions stabilized by octenylsuccinylated (OS) starch and gum Arabic (GA), and various oil volume fractions (Φ) was measured during storage. Methods Pickering emulsions were prepared using three types of OS starch and three types of GA. The aqueous dispersions of these colloidal particles were mixed with corn oil at various Φ at 10%, 30%, 50%, 70%, and 90% using a homogenizer at 20,000 rpm for 2 mins. Emulsions were sealed in a glass tube and were stored for 28 days to evaluate the stability. Lutein Pickering emulsion was made by dissolving lutein sample (30% in olive oil) in corn oil (0.4%, w/v), and then homogenized with 30% (w/v) OS starch at 50% Φ. Results After 28 d of storage, 30% OS starch-based Pickering emulsions showed distinct phase separation when Φ was at or below 30% and at 90%. Emulsions with Φ of 50% and 70% were stable but semi-mobile, which could be regarded as Pickering gels. The 10% OS starch was able to stabilize the emulsions within a wider range of Φ (from 10% to 70%), while the oil off showed at 90% Φ. A similar trend was noted in all three types of OS starch that emulsion without layer separation was observed at 50% - 70% Φ. Two types of GA successfully emulsified the oil. The optimal Φ range (50% - 70%) was similar to that of OS starch, while emulsions with 90% Φ showed a large oil phase separated. Lutein carried by OS starch at 50% Φ did not show any observable layer separation after one-week storage. Conclusions Pickering emulsions were successfully prepared using OS starch and gum Arabic at high Φ ranging from 50% - 70%. Further study will be conducted to investigate the physicochemical characteristics of the lutein-loaded Pickering emulsions and their stability and bioavailability. Funding Sources University ORED Small Grant Program.
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Tang, Juntao, Patrick James Quinlan et Kam Chiu Tam. « Stimuli-responsive Pickering emulsions : recent advances and potential applications ». Soft Matter 11, no 18 (2015) : 3512–29. http://dx.doi.org/10.1039/c5sm00247h.
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Pickering emulsions with stimuli-responsive properties have, in recent years, received a considerable amount of attention. This paper provides a concise and comprehensive review of Pickering emulsion systems that possess the ability to respond to an array of external triggers, including pH, temperature, CO2concentration, light intensity, ionic strength, and magnetic field intensity.
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Fouconnier, Benoit, M. Ali Aboudzadeh et Francisco López-Serrano. « Silica-Supported Styrene-Co-Divinylbenzene Pickering Emulsion Polymerization : Tuning Surface Charge and Hydrophobicity by pH and Co-Aid Adsorption ». Processes 9, no 10 (14 octobre 2021) : 1820. http://dx.doi.org/10.3390/pr9101820.
Texte intégralRésumé :
In this work, polymerizations of styrene (St) in the presence of divinylbenzene (DVB) as a crosslinking agent and sodium 4-vinylbenzenesulfonate (VBS) have been performed in Pickering emulsions, using silica nanoparticles (SNps) as stabilizing agents and ammonium persulfate as a hydrophilic initiator. In oil-in-water Pickering emulsions with alkaline continuous phase (pH = 9) at 1, 2, and 3 wt% DVB (relative to St), polydisperse spheroid copolymer submicronic nanoparticles were obtained. Comparatively, polymerizations performed in Pickering emulsions with acidic continuous phase (pH = 5) allowed preparing St-co-DVB microspheres with core–shell structures at 1 wt% DVB and St-co-DVB hybrid monoliths with bi-continuous morphologies at 2 and 3 wt% DVB. It is noteworthy that this work reports Pickering emulsion polymerization as a new strategy for preparing hybrid percolated scaffolds with bi-continuous porosity. The proposed mechanisms originated by pH, DVB, and VBS and the drastic impact caused on the final morphology obtained, either hybrid particles or monoliths, are discussed herein.
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Klojdová, Iveta, et Constantinos Stathopoulos. « The Potential Application of Pickering Multiple Emulsions in Food ». Foods 11, no 11 (25 mai 2022) : 1558. http://dx.doi.org/10.3390/foods11111558.
Texte intégralRésumé :
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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Parın, Fatma Nur, Sofia El-Ghazali, Ayşenur Yeşilyurt, Uğur Parın, Azeem Ullah, Muzamil Khatri et Ick Soo Kim. « PVA/Inulin-Based Sustainable Films Reinforced with Pickering Emulsion of Niaouli Essential Oil for Potential Wound Healing Applications ». Polymers 15, no 4 (17 février 2023) : 1002. http://dx.doi.org/10.3390/polym15041002.
Texte intégralRésumé :
In this study, sustainable water-based films were produced via the solvent-casting method. Petroleum-free-based polyvinyl alcohol (PVA) and carbohydrate-based inulin (INL) were used as matrices. Vegetable-waste pumpkin powder was used in the study because of its sustainability and antibacterial properties. Pickering emulsions were prepared using β-cyclodextrin. The influence of the different ratios of the β-cyclodextrin/niaouli essential oil (β-CD/NEO) inclusion complex (such as 1:1, 1:3, and 1:5) on the morphological (SEM), thermal (TGA), physical (FT-IR), wettability (contact angle), and mechanical (tensile test) characteristics of PVA/inulin films were investigated. Moreover, the antibacterial activities against the Gram (−) (Escherichia coli and Pseudomonas aeruginosa) and Gram (+) (Staphylococcus aureus) bacteria of the obtained films were studied. From the morphological analysis, good emulsion stability and porosity were obtained in the Pickering films with the highest oil content, while instability was observed in the Pickering films with the lowest concentration of oil content. Thermal and spectroscopic analysis indicated there was no significant difference between the Pickering emulsion films and neat films. With the addition of Pickering emulsions, the tensile stress values decreased from 7.3 ± 1.9 MPa to 3.3 ± 0.2. According to the antibacterial efficiency results, films containing pumpkin powder and Pickering emulsion films containing both pumpkin powder and a ratio of 1:1 (β-CD/NEO) did not have an antibacterial effect, while Pickering emulsion films with a ratio of (β-CD/NEO) 1:3 and 1:5 showed an antibacterial effect against Escherichia coli, with a zone diameter of 12 cm and 17 cm, respectively. Among the samples, the films with ratio of (β-CD/NEO) 1:5 had the highest antioxidant capacity, as assessed by DPPH radical scavenging at 12 h intervals. Further, none of the samples showed any cytotoxic effects the according to LDH and WST-1 cytotoxicity analysis for the NIH3T3 cell line. Ultimately, it is expected that these films are completely bio-based and may be potential candidates for use in wound healing applications.
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Ren, Gerui, Ying Zhu, Jieyu Shi, Jiacheng Liu, Ying He, Yufan Sun, Yujing Zhan, Junfei Lv, Min Huang et Hujun Xie. « Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates : Enhancing the Physical and Oxidative Stability ». Foods 11, no 23 (29 novembre 2022) : 3851. http://dx.doi.org/10.3390/foods11233851.
Texte intégralRésumé :
Lipid oxidation is still a major problem complicating the development of food emulsions. In this study, an antioxidant Pickering emulsion stabilized by resveratrol-grafted zein (Z-R) conjugates and pectin (P) complex particles was prepared. The hydrophilic pectin successfully adjusted the wettability of Z-R; when the mass ratio of Z-R to P was 2:1 (Z-R/P2:1), the three-phase contact angle was 90.68°, and the wettability of the particles was close to neutral. Rheological analysis showed that the emulsion formed an elastic gel structure. FTIR spectra indicated that there was a hydrogen bond and electrostatic interaction between Z-R and P. The disappearance of characteristic infrared peaks of corn oil was due to a dense protective film formed on the surface of oil drops by Z-R/P2:1 particles, which was confirmed by confocal laser scanning microscopy. The emulsion stabilized by Z-R/P2:1 had excellent physical stability at a wide range of pH values (4–9), salt ion concentrations (0.04–0.15 mol·L−1) and storage times (0–30 days). The anti-lipid oxidation ability of the emulsion was outstanding; after storage for 14 days at room temperature, the MDA content in the emulsion was only 123.85 μmol/kg oil. In conclusion, the Z-R/P2:1 particles prepared in this study can effectively stabilize a Pickering emulsion and expand the usability of the method for constructing antioxidant Pickering emulsions.
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Armstrong, Oliver L., Sean N. Baxter, F. L. Deepak et P. John Thomas. « A one-pot route to stable Pickering emulsions featuring nanocrystalline Ag and Au ». Chemical Communications 56, no 35 (2020) : 4801–3. http://dx.doi.org/10.1039/d0cc00967a.
Texte intégralRésumé :
A simple one-pot scheme yielding stable Pickering emulsions with Au or Ag nanoparticle surfactants is described. The dimensions and temporal stability of emulsion droplets as well the nanoparticle surfactants are studied.
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Hu, Miao, Xiaoqian Du, Guannan Liu, Yuyang Huang, Zhao Liu, Shukun Sun et Yang Li. « Oppositely Charged Pickering Emulsion Co-Stabilized by Chitin Nanoparticles and Fucoidan : Influence of Environmental Stresses on Stability and Antioxidant Activity ». Foods 11, no 13 (22 juin 2022) : 1835. http://dx.doi.org/10.3390/foods11131835.
Texte intégralRésumé :
Single emulsifiers exhibit varying degrees of restriction in stabilizing emulsions. Oppositely charged chitin nanoparticles and fucoidan complex particles were used as emulsifiers to stabilize a o/w Pickering emulsion and explore its stability and antioxidant activity under different environmental stresses. The results showed that the emulsion with the smallest mean particle size (1.02 μm) and strongest zeta potential (−29.3 mV) was formed at pH 7. Moreover, at this pH, it presented the highest physical stability and antioxidant activity and the lowest emulsion creaming index. The investigation of the effect of temperature on the stability and antioxidant activity of the emulsion revealed that, after freezing/thawing at −20 °C, the emulsion was unstable, the particle size increased, and the stability and antioxidant activity were low. In contrast, the emulsions treated at 25, 37, and 60 °C displayed no significant differences and exhibited high stabilities and antioxidant activities. Additionally, increasing the salt ion concentration further decreased the emulsion stability and antioxidant activity. Particularly, the emulsion with a salt concentration of 500 mM displayed the lowest stability, and stratification occurred after 30 d of storage. The Pickering emulsion remained stable under different environmental stresses expect for at a temperature of −20 °C and 500 mM salt ion concentration.
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Tang, Xue-Mei, Pan-Dao Liu, Zhi-Jian Chen, Xin-Yong Li, Rui Huang, Guo-Dao Liu, Rong-Shu Dong et Jian Chen. « Encapsulation of a Desmodium intortum Protein Isolate Pickering Emulsion of β-Carotene : Stability, Bioaccesibility and Cytotoxicity ». Foods 11, no 7 (24 mars 2022) : 936. http://dx.doi.org/10.3390/foods11070936.
Texte intégralRésumé :
Owing to their excellent characteristics, Pickering emulsions have been widely used in the development and the application of new carriers for embedding and for delivering active compounds. In this study, β-carotene was successfully encapsulated in a Pickering emulsion stabilized using Desmodium intortum protein isolate (DIPI). The results showed that the encapsulation efficiencies of β-carotene in the control group Tween 20 emulsion (TE) and the DIPI Pickering emulsion (DIPIPE) were 46.7 ± 2.5% and 97.3 ± 0.8%, respectively. After storage for 30 days at 25 °C and 37 °C in a dark environment, approximately 79.4% and 72.1% of β-carotene in DIPIPE were retained. Compared with TE, DIPIPE can improve the stability of β-carotene during storage. In vitro digestion experiments showed that the bioaccessibility rate of β-carotene in DIPIPE was less than that in TE. Cytotoxicity experiments showed that DIPI and β-carotene micelles within a specific concentration range exerted no toxic effects on 3T3 cells. These results indicate that DIPIPE can be used as a good food-grade carrier for embedding and transporting active substances to broaden the application of the protein-based Pickering emulsion system in the development of functional foods.
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Yu, De Hai, Zhao Yun Lin et You Ming Li. « Preparation and Sizing Application of ASA\Liquid Paraffin Stabilized by Grafted Montmorillonite ». Applied Mechanics and Materials 319 (mai 2013) : 29–33. http://dx.doi.org/10.4028/www.scientific.net/amm.319.29.
Texte intégralRésumé :
Alkenyl succinic anhydride (ASA) is widely used to hydrophobize paper and paper board in papermaking industry. Montmorillonite (MMT) particles modified by trifunctional silylating agent were used as particulate emulsifier to prepare binary mixed sizing agent. It was found that stable ASA\liquid paraffin Pickering emulsions can be prepared by using grafted-MMT particles and the optimal dosage of LP oil was 50 vol.%. The ASALP Pickering emulsions exhibited some kinds of a solidlike viscoelastic behavior, which can be explained by the particulate network formed by grafted-MMT particles in the emulsion. Addition of LP oil not only improved the stability of ASA emulsions stabilized by particulate emulsifier, but also significantly promoted the internal paper sizing performance of ASA.
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Velasco, Gustavo Adolfo, Liliana Mariel Cáceres, Silvia Noemí Zambón et Esther R. Chamorro. « Uso de Emulsiones Pickering en la Reaccion de Obtención de Terpineol a partir de Aceite Esencial de Pomelo ». Revista Tecnología y Ciencia, no 37 (3 avril 2020) : 24–39. http://dx.doi.org/10.33414/rtyc.37.24-39.2020.
Texte intégralRésumé :
El objetivo de este trabajo fue aumentar el rendimiento y selectividad en la reacción de obtención de α-terpineol a partir de limoneno, componente mayoritario del aceite esencial de pomelo, con el uso de emulsiones pickering de agua:aceite. Se utilizaron carbón activado, bentonita, sílica y alúmina como sólidos estabilizantes de la emulsión. Se caracterizaron las emulsiones midiendo su conductividad en distintas relaciones agua:aceite para determinar el punto donde ocurre la inversión de fase de la emulsión. Se prepararon las emulsiones pickering de tipo aceite/agua (o/w), estableciendo las concentraciones másicas óptimas de cada sólido. El rendimiento máximo obtenido en α-terpineol fue de un 43 % utilizando sílica, un 36 % más que en medio de reacción sin sólidos. También se logró reutilizar los sólidos dos veces sin diferencias en el rendimiento de la reacción.
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Zhang, Fan, Haoran Tao, Yilin Li, Yanbing Wang, Yingying Zhou, Qunna Xu et Jianzhong Ma. « Enhanced Pickering Emulsion Stabilization of Cellulose Nanocrystals and Application for Reinforced and Hydrophobic Coatings ». Coatings 12, no 10 (20 octobre 2022) : 1594. http://dx.doi.org/10.3390/coatings12101594.
Texte intégralRésumé :
For oil-in-water (O/W) Pickering emulsions, a new polymer stabilizer of butyl acrylate (BA) grafted cellulose nanocrystals (BA-g-CNCS) has been developed. By adjusting the BA concentration, the hydrophilic and hydrophobic surfaces of BA-g-CNCs could be systematically modified based on the controllable interface activity. Specifically, the emulsification stability of the as-prepared stabilizer was examined as a function of BA content, BA-g-CNCS usage, and oil type. The results showed that the Pickering emulsion stabilized by BA-g-CNCS had a 98% volume fraction of emulsion with long-term stability. Importantly, BA-g-CNCS could be a promising choice for polymer stabilizers and could generate high internal phase Pickering emulsions without cross-linking when combined with 13% BA and 1.75% BA-g-CNCS. Furthermore, it was established that BA-g-CNCs possessed self-emulsifying quality, worked as hydrophobic coatings, and improved the mechanical properties. This was of fundamental interest to polymer stabilizer and functional coatings, allowing for promising applications in coating fields such as fabrics, leather, paper, controlled encapsulation, and the release of actives in material science.
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Ikem, V. O. O., A. Menner, A. Bismarck et L. R. R. Norman. « Liquid Screen : A Novel Method To Produce an In-Situ Gravel Pack ». SPE Journal 19, no 03 (22 avril 2013) : 437–42. http://dx.doi.org/10.2118/141256-pa.
Texte intégralRésumé :
Summary Gravel packs are conventionally used as a permeable solid layer in the annulus between a production screen and the walls of the wellbore in weakly consolidated subterranean formations. Gravel packing is a well-known technique for sand control, whereby unconsolidated fines produced from the soft formation are filtered away from the production fluids. However, gravel packs can be problematic. The bridging of sand particles within the gravel pack can create voids that can result in mechanical failures or significantly reduce the effectiveness of gravel packs to restrain fines from flowing along with the hydrocarbons produced. As an alternative, we present a pioneering method to prepare void-free and mechanically sound permeable barriers in subterranean formations as an alternative to gravel packing. The method of preparation involves the curing of Pickering water-in-oil medium-internal-phase emulsions (MIPEs) or high-internal-phase emulsions (HIPEs) containing monomers in the annular space between a rock formation and pipe. The emulsions were prepared simply by adding low amounts of nonionic surfactant and dispersant to premade Pickering emulsions that were stabilized by oleic-acid (OA) -modified silica particles. The resulting macroporous solid materials, known as “poly(merised)Pickering-M/HIPEs,” have a gas permeability of up to 2.6 darcys and are highly interconnected and permeable to hydrocarbons. This paper shows that it is possible to tailor the gas permeability and mechanical performance of the permeable barrier by altering the emulsion internal-phase volume, the volume of surfactant added to the premade Pickering emulsion, and the composition and constituents of the continuous monomer phase; styrene, divinylbenzene (DVB), and poly(ethylene glycol) dimethacrylate were used in the monomer phase.
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Tomasich, Julia, Stefan Beisl et Michael Harasek. « Production and Characterisation of Pickering Emulsions Stabilised by Colloidal Lignin Particles Produced from Various Bulk Lignins ». Sustainability 15, no 4 (16 février 2023) : 3693. http://dx.doi.org/10.3390/su15043693.
Texte intégralRésumé :
The use of lignin, an abundant phenolic bio-polymer, allows us to transform our fossil-based economy into a sustainable and bio-based economy. The transformation of bulk lignin into colloidal lignin particles (CLPs) with well-defined surface chemistry and morphology is a possible way to cope with the heterogeneity of lignin and use it for material applications. These CLPs can be used as emulsifiers in so-called Pickering emulsions, where solid particles stabilise the emulsion instead of environmentally harmful synthetic surfactants. This work investigates the application of CLPs produced from various bulk lignins as a stabiliser in o/w Pickering emulsions with two different oil phases (solid and liquid state). The CLPs had a primary particle size of 28 to 55 nm. They were successful in stabilising oil-in-water Pickering emulsions with high resistance to coalescence and a strong gel-like network. This enables novel applications for CLPs in the chemical and cosmetic industries, and can replace fossil-based and synthetic ingredients.
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Jiang, Qiuyan, Ning Sun, Parveen Kumar, Qiuhong Li, Bo Liu, Aixiang Li, Weiwei Wang et Zengli Gao. « Real-Time Analysis of the Stability of Oil-In-Water Pickering Emulsion by Electrochemical Impedance Spectroscopy ». Molecules 25, no 12 (24 juin 2020) : 2904. http://dx.doi.org/10.3390/molecules25122904.
Texte intégralRésumé :
In this paper, electrical impedance spectroscopy (EIS) was applied to investigate the stability of oil-in-water (O/W) Pickering emulsions prepared with negatively charged silica nanoparticles in combination with a trace amount of redox switchable fluorescent molecules, ferrocene azine (FcA). Electrical impedance values of emulsions obtained at different emulsification speeds were estimated according to the frequency response data with frequencies ranging from 1 MHz to 1 Hz. The equivalent circuit model of toluene-in-water emulsion was established by the resistor (RO/W) and capacitor (CO/W) in parallel connection. Nyquist diagrams for the emulsions prepared by toluene and water were characterized by the formation of one semi-circle. The droplet size distribution is one of the important factors that affect the stability of the emulsion, except for the volume fraction of water and oil, the size of stabilizing particles, etc. The average particle size of the emulsion droplets decreased as the emulsification speed increased, indicating the higher stability of the emulsion. It was found that the fitted impedance value RO/W of the emulsion decreased with decreasing particle size prepared at different emulsification speeds and storage time by performing real-time EIS detection techniques. The results suggested that EIS could be used to characterize the stability of a toluene-in-water emulsion stabilized by FcA modified silica nanoparticles. Moreover, based on the good electrochemical activity of the FcA molecule, the stability of the Pickering emulsion can be modulated by adding oxidant and reductant and detected by EIS in real-time.