Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

Wang, Limin; Yin, Shou-Wei; Wu, Leiyan; Qi, Jun‐Ru; Guo, Jian; Yang, Xiaoquan

doi:10.1016/j.foodchem.2016.06.119

Cited by 161 publications

(59 citation statements)

References 29 publications

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“…8B also shows that the values of G′ and G′′ rose with oil volume fraction increase. Recently published studies also reported similar behavior for G′ and G′′ as the oil volume fraction in Pickering emulsions increases Dai, Zhan et al, 2018;Wang et al, 2016). These results can be explained by the fact that the oil droplets in highly concentrated emulsions become more densely packed, resulting in high G′ values and high resistance to deformation by shear stress.…”

Section: Rheology Of Pickering Emulsionssupporting

confidence: 62%

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Sharkawy

Barreiro

Rodrigues

2019

Carbohydrate Polymers

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A B S T R A C TRecently, there has been a renewed interest in Pickering emulsions owing to their surfactant-free nature, and the use of natural-based particles as stabilizers became a priority due to the applications they can enable. In this work, chitosan/gum Arabic (CH/GA) nanoparticles were synthesized and tested as novel stabilizers. Among the tested CH/GA weight ratios, the particles prepared using 1:1 ratio exhibited near-neutral wettability, an average size of 108.6 nm and a zeta potential of 56.3 mv. Pickering emulsions prepared from these particle dispersions (1.5% w/v), and high oil volume fractions (φ = 0.6, 0.7), have shown high storage stability. Moreover, confocal laser scanning microscopy confirmed the o/w type and the effective adsorption of the nanoparticles at the oil/ water interface forming a barrier against droplets coalescence. The emulsions have shown shear-thinning and elastic-like behavior. These findings open new avenues for using these emulsions as novel delivery systems, e.g. in cosmetic and food applications.

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Section: Rheology Of Pickering Emulsionssupporting

confidence: 62%

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Sharkawy

Barreiro

Rodrigues

2019

Carbohydrate Polymers

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“…Pickering emulsions can be stabilized for example by self-aggregated chitosan particles [203,204,235], chitin nanocrystals (also called chitin whiskers, nanowhiskers or rod-like chitin) [207,208] or chitosan complex with proteins such as zein or gelatin [209,210] (Table 3).…”

Section: Chitin/chitosan-based Particlesmentioning

confidence: 99%

“…Chitosan nanoparticles can be prepared by various techniques such as ionic gelation, or by emulsion-diffusion-evaporation [233,236]. The size of the self-aggregated chitosan particles can be reduced by lowering the molecular weight of chitosan using enzymatic hydrolysis, chemical hydrolysis or ultrasonication pretreatments [203,205,235]. However, Ho et al [203] have shown that an ultrasonication pretreatment of chitosan reduced the hydrophobicity of self-aggregated particles, inducing larger Pickering emulsion droplets (from ≈ 80 to 150 µm vs from ≈ 50 to 70 µm), even if the particles were twice smaller (≈ 500 nm vs ≈ 1 µm).…”

Section: Chitin/chitosan-based Particlesmentioning

confidence: 99%

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Albert

Beladjine

Tsapis

et al. 2019

Journal of Controlled Release

280

237

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“…In the case of oil-in-water ( o / w ) emulsions, oil droplets are dispersed in the aqueous phase [ 1 ]. Without stabilizers in emulsion, the dispersed oil droplets tend to coalesce gradually leading eventually to emulsion breaking [ 2 , 3 , 4 , 5 , 6 ]. Therefore, soluble surfactants, solid nano- or microsized particles or natural polymers (such as proteins or polysaccharides) are used for the thermodynamic and kinetic stabilization of o / w emulsions.…”

Section: Introductionmentioning

confidence: 99%

Emulsion Stabilization with Functionalized Cellulose Nanoparticles Fabricated Using Deep Eutectic Solvents

et al. 2018

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In this experiment, the influence of the morphology and surface characteristics of cellulosic nanoparticles (i.e., cellulose nanocrystals [CNCs] and cellulose nanofibers [CNFs]) on oil-in-water (o/w) emulsion stabilization was studied using non-modified or functionalized nanoparticles obtained following deep eutectic solvent (DES) pre-treatments. The effect of the oil-to-water ratio (5, 10, and 20 wt.-% (weight percent) of oil), the type of nanoparticle, and the concentration of the particles (0.05–0.2 wt.-%) on the oil-droplet size (using laser diffractometry), o/w emulsion stability (via analytical centrifugation), and stabilization mechanisms (using field emission scanning electron microscopy with the model compound—i.e., polymerized styrene in water emulsions) were examined. All the cellulosic nanoparticles studied decreased the oil droplet size in emulsion (sizes varied from 22.5 µm to 8.9 µm, depending on the nanoparticle used). Efficient o/w emulsion stabilization against coalescence and an oil droplet-stabilizing web-like structure were obtained only, however, with surface-functionalized CNFs, which had a moderate hydrophilicity level. CNFs without surface functionalization did not prevent either the coalescence or the creaming of emulsions, probably due to the natural hydrophobicity of the nanoparticles and their instability in water. Moderately hydrophilic CNCs, on the other hand, distributed evenly and displayed good interaction with both dispersion phases. The rigid structure of CNCs meant, however, that voluminous web structures were not formed on the surface of oil droplets; they formed in flat, uniform layers instead. Consequently, emulsion stability was lower with CNCs, when compared with surface-functionalized CNFs. Tunable cellulose nanoparticles can be used in several applications such as in enhanced marine oil response.

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Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

Cited by 161 publications

References 29 publications

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Emulsion Stabilization with Functionalized Cellulose Nanoparticles Fabricated Using Deep Eutectic Solvents

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