One-step processing of highly viscous multiple Pickering emulsions

Sabri, Faezeh; Raphael, Wendell; Berthomier, Kevin; Fradette, Louis; Tavares, Jason Robert

doi:10.1016/j.jcis.2019.10.098

Cited by 26 publications

(9 citation statements)

References 53 publications

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“…Usually, these preparations require specific properties of used phases. Generally, one-step emulsification of w/o/w PMEs can be realized using very high viscosity silicone oil (≥10,000 cSt) and modified silica particles [ 112 ]. Unfortunately, these materials are unsuitable for food products.…”

Section: Preparation Of Food-grade Pmesmentioning

confidence: 99%

The Potential Application of Pickering Multiple Emulsions in Food

Klojdová

Stathopoulos

2022

Foods

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Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.

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Section: Preparation Of Food-grade Pmesmentioning

confidence: 99%

The Potential Application of Pickering Multiple Emulsions in Food

Klojdová

Stathopoulos

2022

Foods

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“…In most cases, a one-step or two-step emulsification process can be employed to create Pickering DEs. − Compared to the two-step approach, the one-step emulsification, using a single particulate stabilizer, is simpler and more efficient. Currently, in the existing but relatively rare literature examples, some types of colloidal particles have been employed in the one-step emulsification process, mainly including surface-modified inorganic particles (e.g., silica nanoparticles, , calcium phosphate particles), synthetic polymeric particles (e.g., block copolymer nanoparticles, , random copolymer nanoparticles, , and microgel particles), and biopolymer particles . Among them, amphiphilic block copolymer nanoparticles offer certain advantages of their precise molecular architectures and compositions, controlled sizes and morphologies, and tunable wettability .…”

Section: Introductionmentioning

confidence: 99%

Thermoresponsive Water-in-Oil-in-Water Pickering Double Emulsions Stabilized with Biodegradable and Semicrystalline Poly(ethylene glycol)-b-poly(ε-caprolactone-co-δ-valerolactone) Diblock Copolymer Micelles for Controlled Release

et al. 2022

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Water-in-oil-in-water (W/O/W) Pickering double emulsions are promising materials for the construction of carriers for water-soluble and oil-soluble molecules or drug delivery systems if the contradictive trade-off between their extreme stability and controlled release properties can be resolved. In this study, biodegradable and biocompatible poly(ethylene glycol)-b-poly(ε-caprolactone-co-δ-valerolactone) (PEG-b-PCVL) diblock copolymers with predesigned hydrophilic to hydrophobic block length ratios and nearly identical ε-caprolactone/δ-valerolactone molar ratio (8/2), were synthesized by ring-opening copolymerization. Then, they self-assembled to create semicrystalline micelles. The melting points of PEG-b-PCVL copolymers and their lyophilized micelles were within a physiological range of temperatures, as determined by differential scanning calorimetry. Water contact angle measurements provided evidence that the surface wettability of PEG-b-PCVL micelles could be tuned by the PCVL block mass fractions or temperature stimulus. Such PEG-b-PCVL micelles were employed as a single particulate stabilizer to develop Pickering double emulsions through a one-step emulsification technique. W/O/W Pickering double emulsions could be generated using relatively hydrophobic PEG-b-PCVL micelles with high mass fractions (exceeding about 89%) of PCVL blocks, and they displayed excellent long-term physical stabilities at room temperature. However, the Pickering double emulsions underwent a rapid microstructural transition into simple oil-in-water Pickering emulsions instead of complete demulsification at elevated temperature (37 °C), which was attributed to the hydrophilicity of micelles enhanced when the core-forming PCVL melted realized by temperature stimulus. Consequently, such W/O/W Pickering double emulsions stabilized solely with semicrystalline PEG-b-PCVL micelles exhibit thermal responsiveness, enabling them to release vitamin B12 encapsulated within the internal aqueous phase rapidly.

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“…More than a century ago, Ramsden and Pickering used colloidal particles to stabilize the emulsions by the adsorption of particles between two immiscible liquids, which are generally called Pickering emulsions. − The particles in a Pickering emulsion stabilize the emulsion droplets and trap the oil inside a solid particle layer. , The particles mainly form a steric barrier at the oil–water interface and prevent the droplets from coalescence, making the emulsion more stable. , Pickering emulsions can be prepared by functional materials such as hybrid colloidal assemblies, Janus particles, , foams, and hollow permeable structures. , The application and preparation of Pickering emulsions from food-grade and stimulus-responsive particles as particulate emulsifiers have received significant attention over the last two decades in many industrial sectors such as food, personal care, agrochemical, and pharmaceutical. , Various particles have been synthesized which respond to stimuli like temperature, − pH, − and magnetic fields − or the addition of salts . Special consideration has been given to pH-responsive particulate emulsifiers, such as microgels, , inorganic particles, and polymer particles, to control the preparation of Pickering emulsions.…”

Section: Introductionmentioning

confidence: 99%

Pickering Emulsions Based on the pH-Responsive Assembly of Food-Grade Chitosan

Bhutto

Wang

et al. 2021

ACS Omega

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Few natural, biocompatible, and inexpensive emulsifiers are available because such emulsifiers must satisfy severe requirements, be produced synthetically rather than naturally, be nontoxic, and require minimal effort to produce. Therefore, the synthesis of food-grade and biocompatible nanoparticles as an alternative to surfactants has recently received attention in the industry. However, many previous efforts involved chemical modification of materials or the introduction of secondary cocomponents for emulsion formation. To achieve the goal of simple preparation, we consider here chitosan nanoparticles to prepare Pickering emulsions of food-grade oil through the control of pH, without further chemical modification or extra additives. A mild process can prepare nanoparticles from chitosan by simply increasing the pH from 3.0 to 6.0. The results showed that the average radius of chitosan at pH 6.0 was 170 nm, while large aggregates were formed at pH 6.5. These nanoparticles were utilized to prepare the Pickering emulsion. The average size of emulsion droplets decreased upon increasing the pH from 3.0 to 6.0. Moreover, Pickering emulsions at different oil fractions and nanoparticle concentrations were stable and showed a low creaming index for 45 days. The emulsions were stable against coalescence and flocculation and behaved rheologically as gel-like, shear-thinning fluids (G′ > G″). Pickering emulsion prevents the growth of the microorganism (Staphylococcus aureus) at different pH values and chitosan concentrations. These results demonstrate that chitosan nanoparticles could be a cost-effective and biocompatible emulsifier for the food or pharmaceutical industry for encapsulation and bioactive compounds, and Pickering emulsions have promising antibacterial effects for further applications.

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One-step processing of highly viscous multiple Pickering emulsions

Cited by 26 publications

References 53 publications

The Potential Application of Pickering Multiple Emulsions in Food

The Potential Application of Pickering Multiple Emulsions in Food

Thermoresponsive Water-in-Oil-in-Water Pickering Double Emulsions Stabilized with Biodegradable and Semicrystalline Poly(ethylene glycol)-b-poly(ε-caprolactone-co-δ-valerolactone) Diblock Copolymer Micelles for Controlled Release

Pickering Emulsions Based on the pH-Responsive Assembly of Food-Grade Chitosan

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