Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence

Pichot, R.; Spyropoulos, Fotis; Norton, Ian T.

doi:10.1016/j.jcis.2008.09.083

Cited by 81 publications

(55 citation statements)

References 21 publications

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“…In order to reduce the number of variables in the mixed emulsifier systems, the concentration of silica particles (1%) and the volume fraction of the oil phase (20%) were kept constant, and furthermore the pH value of all systems was adjusted to pH 2, in reference to a previous work [29] and in order to compare the present results to those presented previously. The concentrations of each of the surfactants in the mixed-emulsifier stabilised emulsions experiments are given in Table 1.…”

Section: Preparation Of Mixed-emulsifier Stabilised Emulsionsmentioning

confidence: 99%

“…In a previous study [29], we reported that hydrophilic silica particles and monoolein, acting both as a mixed emulsifier system, were found to stabilise ''food-grade" O/W emulsions. For a fixed concentration of particles, the monoolein concentration was found to have an effect on the emulsion droplet size; by increasing the monoolein concentration up to 4 wt/wt.%, the droplet size decreased down to $10 lm.…”

Section: Introductionmentioning

confidence: 95%

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O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

Pichot

Spyropoulos

Norton

2010

Journal of Colloid and Interface Science

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174

102

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Section: Preparation Of Mixed-emulsifier Stabilised Emulsionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

Pichot

Spyropoulos

Norton

2010

Journal of Colloid and Interface Science

Self Cite

174

102

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“…4 The most appealing candidates are undoubtedly colloidal particles which owing to their unsurpassed features, they have attracted a significant surge of interest within physical scientists, both academically and industrially. Emulsion droplets stabilised by colloidal particles (Pickering emulsions) combine the benefits of prolonged stability against coalescence, 5,6 improvement in lipid oxidative stability, 7,8 increased resistance to shear, 9,10 and controlled release across the interface.…”

Section: Introductionmentioning

confidence: 99%

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

et al. 2017

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The quest to identify and use bio-based particles with a Pickering stabilisation potential for food applications has lately been particularly substantial and includes, among other candidates, lipid-based particles.The present study investigates the ability of solid lipid particles to stabilise oil-in-water (o/w) emulsions against coalescence. Results obtained showed that emulsion stability could be achieved when low amounts (0.8 wt/wt%) of a surface active species (e.g. Tween 80 or NaCas) were used in particles' fabrication. Triple staining of the o/w emulsions enabled the visualisation of emulsion droplets' surface via confocal microscopy. This revealed an interfacial location of the lipid particles, hence confirming stabilisation via a Pickering mechanism. Emulsion droplet size was controlled by varying several formulation parameters, such as the type of the lipid and surface active component, the processing route and the polarity of the dispersed phase. Differential scanning calorimetry (DSC) was employed as the analytical tool to quantify the amount of crystalline material available to stabilise the emulsion droplets at different intervals during the experimental timeframe. Dissolution of lipid particles in the oil phase was observed and evolved distinctly between a wax and a triglyceride, and in the presence of a non-ionic surfactant and a protein. Yet, this behaviour did not result in emulsion destabilisation. Moreover, emulsion's thermal stability was found to be determined by the behaviour of lipid particles under temperature effects.

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“…36 Alternatively they may compete with the particles for adsorption onto the surface of bubbles. 37,38 In some instances there seems to be some synergy between the these surface active molecules and the nanoparticles, 23,39 , whereas the protein hydrophobin seems to behave like a surface active nanoparticle. Much research has recently been devoted to the exceptional stability of bubbles stabilized by hydrophobins.…”

Section: Introductionmentioning

confidence: 99%

Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles

Ettelaie

Murray

2014

The Journal of Chemical Physics

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The degree of shrinkage of particle stabilised bubbles of various sizes, in a polydisperse bubble dispersion, has been investigated in the light of the finite adsorption times for the particles and the disproportionation kinetics of the bubbles. For the case where the system contains an abundance of particles we find a threshold radius, above which bubbles are stabilised without any significant reduction in their size. Bubbles with an initial radius below this threshold on the other hand, undergo a large degree of shrinkage prior to stabilisation.As the ratio of the available particles to the bubbles is reduced, it is shown that the final bubble size, for the larger bubbles in the distribution, becomes increasingly governed by the number of particles, rather than their adsorption time per se. For systems with "adsorption controlled" shrinkage ratio, the final bubble distribution is found to be wider than the initial one, while for a "particle number controlled" case it is actually narrower. Starting from an unimodal bubble size distribution, we predict that at intermediate times, prior to the full stabilisation of all bubbles, the distribution breaks up into a bimodal one. However, the effect is transient and an unimodal final bubble size distribution is recovered once again, when all the bubbles are stabilised by the particles.-3-1

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Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence

Cited by 81 publications

References 21 publications

O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles

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