We have studied the unique bridging behavior of solid-stabilized oil-in-ionic liquid (IL) and water-in-ionic liquid emulsions with respect to particle concentration, particle size, and droplet phase using a confocal laser scanning microscope. The emulsions exhibited three morphology regimes: (1) single, sparingly covered droplets, (2) bridged clusters of droplets, and (3) fully covered droplets. The degree of bridging was directly proportional to the total potential bridging area which can be determined from the particle size and concentration. This type of emulsion diverges from much of the conventional wisdom of oil-water Pickering emulsions regarding the particle self-assembly onto droplet interfaces and liquid film stability. While the focus here is the bridging regime, we also report interesting observations, specifically, the deformed oil droplets and the transport of excess solid particles into the water droplets, in the fully covered droplet regime. The work identified new self-assembled particle structure and morphology in solid-stabilized emulsions.
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http://dx.doi.org/10.1016/j.jcis.2012.06.010 | DOI Listing |
Foods
December 2024
College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China.
Pickering emulsions (PEs) of natural plant proteins enriched in fat-soluble components are gaining consumer interest for healthier and sustainable products. The aim of this study is to prepare PEs for stabilizing almond protein isolated (API) particles loaded with astaxanthin using ultrasound technology. The loose structure of the API at pH levels of 3 and 12, with contact angles of 68.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Traditional colitis treatment strategies have issues such as side effects and poor lesion targeting. In this study, a milled black rice particle-stabilized Pickering emulsion (BR-5-DMN) has been developed as a delivery vehicle for 5-demethylnobiletin (5-DMN) to treat colitis. The alleviating effects of three 5-DMN delivery systems: BR-5-DMN, Tween 80 emulsion for upper gastrointestinal delivery, and soybean oil with most 5-DMN entering the colon were compared.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, China. Electronic address:
In this work, Pleurotus eryngii protein-polysaccharide conjugates (PE-PPCs) were used as the only stabilizer for the preparation of high internal phase emulsions (HIPEs). PE-PPCs presented spherical particles in solution, and their three-phase contact angle had a strong correlation with pH values, and the angle at pH 10.0 was almost 90°, showing the most balanced hydrophilicity and hydrophobicity.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address:
The inherent propensity for aggregation necessitates the use of high concentrations of protein-polysaccharide nanoparticles to achieve stable Pickering emulsions. This study employed xanthan gum (XG) to mitigate the pronounced aggregation of zein nanoparticles by structure construction, thereby enhancing the emulsifying efficiency of zein/XG (Z/XG) nanoparticles. The Z/XG nanoparticles displayed significantly enhanced dispersity, with the absolute ζ-potential increasing from 6.
View Article and Find Full Text PDFFood Chem X
January 2025
School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
The potential applications of Bunge seed oil in the food and medical industries are constrained by its susceptible fatty acid composition, which is prone to oxidation. In this study, rice bran protein (RBP) was employed as an emulsifier for the fabrication of Bunge seed oil Pickering emulsion. The impact of antioxidant-phytic acid (PA) on the stability of Pickering emulsion and the underlying mechanisms were further investigated.
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