scholarly journals Pickering emulsions stabilized by colloidal surfactants: Role of solid particles

Particuology ◽  
2021 ◽  
Author(s):  
Zhu Sun ◽  
Xiaoxiao Yan ◽  
Yao Xiao ◽  
Lingjie Hu ◽  
Max Eggersdorfer ◽  
...  
2021 ◽  
Author(s):  
Arantzazu Santamaria-Echart ◽  
Isabel P. Fernandes ◽  
Samara C. Silva ◽  
Stephany C. Rezende ◽  
Giovana Colucci ◽  
...  

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.


2021 ◽  
Vol 58 (1) ◽  
pp. 33-43
Author(s):  
Tomasz Wasilewski ◽  
Zofia Nizioł-Łukaszewska ◽  
Tomasz Bujak ◽  
Edyta Szmuc ◽  
Dominik Czerwonka ◽  
...  

Abstract The sensory properties of cosmetic emulsions are part of the basic properties of products such as face creams and body balms. They are extremely important parameters in the product evaluation by consumers. Cosmetics manufacturers are increasingly introducing ingredients in the form of solid particles (talc, bentonite, clay) into formulations to improve the sensory properties of products. Their addition simplifies the application of the emulsion on the skin, effects faster absorption and leaves a feeling of silky smoothness after application. During the work, we investigated solid particles of plant origin: powder from ground orange peel and oat grain. These ingredients were introduced into the formulation of the model body balms. The antioxidant and physicochemical properties of the obtained emulsions as well as the skin hydration after their application were evaluated. It has been shown that the introduction of solid plant particles increases the antioxidant properties of the emulsions and significantly improves emulsion stability and skin moisture after application.


Soft Matter ◽  
2021 ◽  
Author(s):  
Junsu Chae ◽  
Siyoung Choi ◽  
KyuHan Kim

A high internal phase emulsion (HIPE), which has a volume fraction of dispersed phase of over 74%, shows a solid like property because of concentrated polyhedral droplets. Although many studies...


Author(s):  
L. K. Doraiswamy

A relatively recent concept in organic reaction engineering is the use of submicron particles to enhance the rate of a reaction. These are usually microparticles of solids, but can also be microdroplets of liquids, or even microbubbles of gases. They can be external agents, participating reactants, or precipitating solids. In this chapter, we cover the role of small particles as a whole, which may be regarded as constituting an additional colloid-like phase normally referred to as the microphase. We begin by classifying the microphase in terms of its mode of action and then proceed to an analysis of the following categories of importance in organic technology: microslurry of (1) catalyst or adsorbing particles in a reactive mixture; (2) solid reactant particles in a continuous phase of the second reactant; and (3) solid particles precipitating from reaction between two dissolved reactants, one of which can be a solid dissolving and reacting simultaneously with the other reactant. The microphase in the first case is externally added, whereas that in the last two cases is a reactant or a product. The field is still developing (with many unproven theories), and hence we restrict the treatment to a simple analysis of selected situations based on reasonable assumptions (thus avoiding often unjustified complexity). A microphase can be described as an assemblage of very small dispersed phase particles with average size (dp) much less than the diffusional length scale of the solute. Usually dp < l0μm, compared to the diffusional length scale which is of the order of 50-60 μm. Although the microphase is a distinct phase, the phase in which it is present is commonly regarded as pseudohomogeneous. In a stricter sense, however, it should be regarded as a microheterogeneous phase. Indeed, several studies have been reported on modeling heterogeneous microphase systems (Holstvoogd et al., 1986, 1988; Yagi and Hikita, 1987). In view of the ability of the particles of such a system, pseudohomogeneous or pseudoheterogeneous, to get inside the fluid film, they can enhance the transport rate of the solute through the film. Experimental observations in typical gas-liquid and slurry systems have clearly demonstrated (see Ramachandran and Sharma, 1969; Uchida et al., 1975; Sada et al., 1977a,b, 1980; Alper et al., 1980; Pal et al., 1982; Bruining et al., 1986; Bhaskarwar et al., 1986; Bhagwat et al., 1987; Mehra et al., 1988; Mehra and Sharma, 1988a; Hagenson et al., 1994) the enhancing role of a microphase made up of fine particles. The case of a second liquid phase acting as a microphase or of a solid product performing a similar function has also been studied and found to enhance the reaction rate (Janakiraman and Sharma, 1985; Mehra and Sharma, 1985, 1988b; Anderson et al., 1998). Mehra et al. (1988) and Mehra (1990a,b, 1996) presented a detailed account of the role of different types of microphases in rate enhancement. In all these cases, either a microphase is separately introduced or one of the reactants or products acts as a microphase.


Langmuir ◽  
2019 ◽  
Vol 35 (6) ◽  
pp. 2129-2136 ◽  
Author(s):  
Nidhal Fessi ◽  
Mohamed Faouzi Nsib ◽  
Yves Chevalier ◽  
Chantal Guillard ◽  
Frédéric Dappozze ◽  
...  

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3202 ◽  
Author(s):  
Lijuan Chen ◽  
Fen Ao ◽  
Xuemei Ge ◽  
Wen Shen

In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.


2019 ◽  
Vol 10 (9) ◽  
pp. 5969-5980 ◽  
Author(s):  
Xuanxuan Lu ◽  
Qingrong Huang

Digestion of Pickering emulsions stabilized by starch-fatty acid complexes.


Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1990
Author(s):  
Yinghao Li ◽  
Ge Xu ◽  
Weiwei Li ◽  
Lishuang Lv ◽  
Qiuting Zhang

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.


2019 ◽  
Vol 9 (3) ◽  
pp. 553-566
Author(s):  
Menglong Liu ◽  
Siyang Tang ◽  
Kui Ma ◽  
Changjun Liu ◽  
Hairong Yue ◽  
...  

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