Herein, we describe pH and magnetism dual-responsive liquid paraffin-in-water Pickering emulsion stabilized by dynamic covalent FeO (DC-FeO) 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-FeO 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 FeO core of DC-FeO 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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370824 | PMC |
| http://dx.doi.org/10.3390/nano12152587 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Oral Delivery of 5-Demethylnobiletin by Media-Milled Black Rice Particle-Stabilized Pickering Emulsion Alleviates Colitis in Mice: Synergistic Effects of Carrier and Loaded Bioactive.
J 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 PDFHigh internal phase Pickering emulsions stabilized by Pleurotus eryngii protein-polysaccharide conjugates.
Int 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 PDFEfficient stabilizing effect of low-dose zein/xanthan gum nanoparticles at the oil-water interface.
Int 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 PDFEnhanced stability and oxidation resistance of Bunge seed oil Pickering emulsion using rice bran protein modified by phytic acid.
Food 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.
View Article and Find Full Text PDFA novel emulsifier for Pickering emulsion composed of whey protein and OSA-pectin loaded with Monascus pigments.
Int J Biol Macromol
January 2025
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
Protein-polysaccharide complex carrier can solve the problem of insufficient stability of Monascus pigments (MPs), a kind of natural pigments, against heat and light. It also has the function to stabilize Pickering emulsion (PE) that can be used as fat replacer in meat products. In this study, heat denatured whey protein (HWP) and pectin modified by octenyl succinic anhydride (OSA-pectin) were prepared into complex by adding Ca loaded with MPs.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!