Mathematical modeling of Pickering emulsions stabilization process by solid nanoparticles

Abstract

Keywords:Pickering Nanoparticles Silica Carbon Modeling Corresponding author:Oleksii Muratov E-mail: alzr@nuft.edu.ua DOI: 10.24263/2304-974X-2017-6-3-12 Introduction. The aim of this work is to predict and study the conditions for the stabilization of food and cosmetic emulsions with the Pickering effect establishing the possibility of mathematical modeling of conditions for the most effective stabilization of emulsions.Materials and methods. It was studied a model emulsions with injected solid nanoparticles based on water and triglycerides of carboxylic acids such as Glyceryl tributyrate (C4), Glyceryl tricaprylate (C6), and Glyceryl trioleate, linseed oil (a mixture of triglycerides of acids: 9-11% of palmitic and stearic, 13-29% of oleic, 15-30% of linoleic, 44-61% of linolenic acids) and their ethyl esters with a similar composition, and perfume oil. Calculations of surface tension and stability for the model systems of food and cosmetic emulsions were carried out by means of MathCAD-2000 software by Binks method.Results and discussion. It was calculated free energy values of a spherical nanoparticle (in k B T units, T = 298 K) which occupies position at the water / oil interface (tributyrin, tricaprylin, triolein, linseed oil and their ethyl esters, perfume oil). The stability of a particle is characterized by the energy barrier, from the side of one of the liquids. In connection with the fact that the energy wells are parabolas, it was collected information on the magnitude of the barriers and the position of the minimum when the particle is moved from the minimum with the z m coordinate into water (z = -1) and into oil (z = 1). The best energy well parameters of this solid emulsifier were about 2830 (in linseed oil and in their ethers), 4010 (perfume oil), 400 (triolein) and 150 k B T (tributyrin). It was shown that a nanoparticle consisting of 50% hydrophilic silica possesses the best stabilizing properties.Conclusions. The principal possibility of theoretical prediction of the conditions for the stabilization of food and cosmetic emulsions by the Pickering effect is shown. Stabilizing particles, which corresponds to optimal selection of the nanoparticle material, are consisting of 50% hydrophilic silica.