Generation of ultra-stable Pickering microbubbles via poly alkylcyanoacrylates

Valadbaigi, Papoole; Ettelaie, Rammile; Kulak, Alexander N.; Murray, Brent S.

doi:10.1016/j.jcis.2018.10.004

Cited by 11 publications

(9 citation statements)

References 40 publications

(44 reference statements)

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“…In recent years there has been a resurgence of interest in using particles as foam stabilizers (Hu, et al, 2019;Mougel, Bertoncini, Cathala, Chauvet, & Capron, 2019;Ren, et al, 2019), which can therefore be referred to as Pickering foams (Valadbaigi, Ettelaie, Kulak, & Murray, 2019). Pickering foams can have much longer life-times than even protein-stabilized foams because of the high energies (DE) required to remove the particles from the interface once they have adsorbed, the fundamental equation 1being (Binks, 2002):…”

Section: Introductionmentioning

confidence: 99%

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Murray

Yang

et al. 2020

Food Hydrocolloids

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Section: Introductionmentioning

confidence: 99%

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Murray

Yang

et al. 2020

Food Hydrocolloids

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“…For instance, the local concentration of the various species including singlet oxygen, substrate, and product inside the swollen microgels or the lifetime of singlet oxygen could be different in the heterogeneous medium and in ethanol. Also, the presence of photoactive colloids could change the gas–liquid flow properties as these types of colloids are known for their propensity to adsorb at the bubble surface. − This could induce some modifications in terms of gas–liquid hydrodynamics, such as bubble velocity and size, thickness of the liquid lubrication film at the walls, or liquid velocity field in the liquid slug. The interfacial gas–liquid mass transfer, and thus the amount of oxygen transferred from the bubbles per unit of time, could be modified in turn.…”

Section: Resultsmentioning

confidence: 99%

Efficient Photooxygenation Process of Biosourced α-Terpinene by Combining Controlled LED-Driven Flow Photochemistry and Rose Bengal-Anchored Polymer Colloids

Radjagobalou

Blanco

Petrizza

et al. 2020

ACS Sustainable Chem. Eng.

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This work studies the reactivity of poly (N-vinylcaprolactam-co-vinyl acetate-co-vinylbenzyl Rose Bengal) microgels (VBRB@MG) as heterogeneous photosensitizers in a continuous-flow process for sustainable singlet oxygen sensitized photooxygenation of a bio-based molecule.Experiments were carried out in a LED-driven spiral-shaped microreactor in which slurry Taylor flows were generated, allowing accurate control of irradiation, light absorption and gas-liquid flow conditions. The benchmark photooxygenation of -terpinene was implemented in ethanol to provide a green solvent using air as a safe supply of oxygen. Swollen RB-grafted colloids formed an efficient substrate for converting -terpinene into ascaridole, providing up to high conversion with high selectivity under continuous-flow conditions, and within short residence times of a few minutes. The supported RB exhibited a reactivity similar to that of the free RB.The reactivity of the supported photosensitizer was maintained for several cycles with a reproducible level after 8 months of storage. Under experimental conditions favouring photobleaching of RB, the photobleaching level of RB was lower with the VBRB@MG colloids than with free RB, suggesting that grafting RB molecules onto the colloid can prevent their photodegradation. KEYWORDSFlow photochemistry. Singlet oxygen. Photoactive polymer colloids. Green conditions. Rose Bengal. Alpha-terpinene.

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“…Although this review is focused on emulsions, it is worth remembering that some of the Pickering particles developed can be used as foaming agentsin aqueous [23] or non-aqueous media.…”

Section: Emulsion Typesmentioning

confidence: 99%

Pickering emulsions for food and drinks

Murray

2019

Current Opinion in Food Science

139

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The scientific literature from 2016 onwards on aspects of Pickering emulsions relevant to food and drink has been reviewed. Ongoing unsolved issues surrounding the general Pickering stabilization mechanism are discussed, such as contact angles of microscopic, irregularly size particles; adsorption and desorption barriers; competition and complex formation with other surface active species. The main types of emulsion that have been studied are surveyed: oil-in-water (O/W), water-in-oil (W/O), water-inwater (W/W) and multiple emulsions. There is still a lack of food-grade particle types suitable for W/O and therefore multiple emulsions. Finally, work on different types of Pickering emulsifiers is discussed, the principal types being organic crystals, prolamins, cellulose, starch and microgel particles. The latter are highlighted as particularly versatile in terms of their properties and the food components from which they can be formed.

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Generation of ultra-stable Pickering microbubbles via poly alkylcyanoacrylates

Abstract: This is a repository copy of Generation of Ultra-stable Pickering Microbubbles via Poly alkylcyanoacrylates.

Cited by 11 publications

References 40 publications

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Efficient Photooxygenation Process of Biosourced α-Terpinene by Combining Controlled LED-Driven Flow Photochemistry and Rose Bengal-Anchored Polymer Colloids

Pickering emulsions for food and drinks

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