Colloidal TiO2 nanoparticles with near-neutral wettability: An efficient Pickering emulsifier

Wang, Jing; Yu, Mingying; Yang, Cheng

doi:10.1016/j.colsurfa.2019.03.035

Cited by 31 publications

(12 citation statements)

References 42 publications

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“…Firstly, we use physical adsorption to adsorb small molecules and polymers to the surface of particles by non-covalent bonding, and then adjust surface charge and hydrophobicity of the particles to optimize the wettability of the particles in two phases [ 93 , 95 ]. Generally, a larger electrostatic repulsion is formed between high-charge particles, which can effectively prevent the collision and aggregation of oil droplets.…”

Section: Stability Mechanism Degradation Mechanism and Stabilitymentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

133

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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.

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Section: Stability Mechanism Degradation Mechanism and Stabilitymentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

133

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“…Benefiting from highly stable, biologically compatible, and good mechanical properties, the applications of Pickering emulsions in oil/water biphasic catalysis have gone through rapid development in the past few years . Interestingly, the Pickering interfacial biocatalysis (PIB) system, namely, enzymes integrated with the solid particles acting as both emulsifiers and interfacial catalysts at the oil/water interface, has aroused a surge of concern. − The PIB system is an innovative platform for efficient biphasic enzymatic catalysis, which not only maximizes the contact area between internal enzymes and external substrates, enables enzymes to be recycled, and reduces the diffusion distance of substrates but also improves the stability of enzymes. − Notwithstanding all these advantages, the subsequent demulsification separation of the target products and recovery of the catalyst would be a major challenge of highly stable Pickering emulsions due to the nearly irreversible interfacial absorption of particulate stabilizers . Centrifugation and filtration are general approaches but bothersome and time-wasting. , The emergence of smart nanoparticles makes it possible to achieve the balance between stable emulsions and catalyst recycling.…”

Section: Introductionmentioning

confidence: 99%

pH-Switchable Pickering Interfacial Biocatalysis: One-Pot Enzymatic Synthesis of Phytosterol Esters with Low-Value Rice Bran Oil

Yang

Zhang

et al. 2022

ACS Sustainable Chem. Eng.

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Herein, a pH-switchable Pickering interfacial biocatalysis (PIB) system is proposed and applied to a solvent-free biphasic biocatalysis. The oil-inwater emulsion was stabilized by amine-functionalized hollow mesoporous silica nanospheres (HMSS-N), which is functioned as emulsifiers of PIB and carriers of lipase AYS. The smart emulsifiers exhibited switch of the surface wettability behaviors in response to abrupt changes of pH. Under the optimality conditions, the immobilized lipase loading amount, activity, and expressed activity were 174.1 mg g −1 , 9073 U g −1 , and 52.1 U g −1 protein, respectively, at pH 6. Based on it, the hydrolysis of rice bran oil and esterification with phytosterols to produce phytosterol esters (PEs) were successfully performed. Compared with the conventional free enzyme one-phase system, the PIB system displays a higher reaction efficiency (catalytic efficiency value 6.88 mmol g −1 h −1 , 20-fold enhancement). In addition, the system maintains 95% residual activity after 10 reaction cycles with 38.3 g products/g biocatalyst average productivity, complying with the requirements of industry-accepted standards. In each cycle, the demulsification is realized simply by in situ pH regulation. Therefore, this paper provides a powerful and green platform for oil−fat modification and stimuli-responsive interfacial biocatalysis with the advantages of a high efficiency, sustainability, a solvent-free process, and multirecyclability.

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“…47 From Figure 8, the trend of emulsion droplet size can be deduced as MgO S_400 < MgO S_600 < MgO S_800 . This can be attributed to two factors: (i) the droplet size is inversely proportional to the particles available for full coverage of droplet against coalescence 48 and (ii) larger particles repel each other strongly at the interface and do not adsorb at the interface 49 (Figure 9).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Pickering Interfacial Catalysis—Knoevenagel Condensation in Magnesium Oxide-Stabilized Pickering Emulsion

2020

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In the present study, a novel catalytic route for the Knoevenagel condensation reaction has been developed by Pickering interfacial catalysis using magnesium oxide (MgO) as both an emulsion stabilizer and a base catalyst. MgO was prepared by the precipitation method using sodium hydroxide or ammonium hydroxide as the precipitating agent and calcined at different temperatures. The calcined samples were characterized by XRD, SEM, TEM, AFM, BET, and DLS techniques. The catalytic application of the emulsions stabilized by MgO was investigated for the Knoevenagel condensation reaction of benzaldehyde and its derivatives with malononitrile. All of the reactions were carried out at an ambient temperature (30 °C) under static conditions without stirring. Both the emulsion-stabilizing ability and the catalytic activity of MgO were found to be affected by the method of preparation, calcination temperature, and the nature of the oil phase. It was observed that the method of preparation varied the texture and morphology of MgO and thus the stability and droplet size of the emulsion formed. This was further reflected in the catalytic activity. The highest yield (87%) of the condensation product was obtained with MgO prepared by precipitation using a strong base (NaOH) and further calcined at 400 °C. The developed catalytic system offers several green chemistry advantages such as reusable solid-base catalyst and use of a single material as both emulsion stabilizer and catalyst. Room-temperature reaction under static conditions is an additional advantage of the developed catalytic system.

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Colloidal TiO2 nanoparticles with near-neutral wettability: An efficient Pickering emulsifier

Cited by 31 publications

References 42 publications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

pH-Switchable Pickering Interfacial Biocatalysis: One-Pot Enzymatic Synthesis of Phytosterol Esters with Low-Value Rice Bran Oil

Pickering Interfacial Catalysis—Knoevenagel Condensation in Magnesium Oxide-Stabilized Pickering Emulsion

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