Pickering emulsions stabilized by polysaccharides particles and their applications: a review

DENG, Wei; Li, Yibin; Wu, Li; CHEN, Shouhui

doi:10.1590/fst.24722

Cited by 10 publications

(2 citation statements)

References 76 publications

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“…The emulsion properties primarily rely on the physicochemical properties of the emulsifier. While for solid colloids, the system’s type and stability are determined by the wettability of the particles, , for surfactantsby hydrophilic–lipophilic balance, and for microgelsthe architecture of polymer network plays a crucial role. This includes the type and fraction of the functional groups, their distribution, the presence or absence of inorganic components, and finally, the network topology. , In the most common case, the microgels are synthesized from N -isopropylacrylamide (NIPAM) using precipitation polymerization.…”

Section: Introductionmentioning

confidence: 99%

Peculiarities of Emulsions Stabilized by Stimuli-Responsive Interpenetrating Polymeric Network Microgels

Komarova,

Gumerov,

Rudyak

et al. 2024

Langmuir

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Emulsions have become a crucial product form in various industries in modern times. Expanding the class of substances used to stabilize emulsions can improve their stability or introduce new properties. Particularly, the use of stimuli-responsive microgels makes it possible to create "smart" emulsions whose stability can be controlled by changing any of the specified stimuli. Thus, finding new ways to stabilize emulsions may broaden their application. In this work, for the first time, we applied microgels based on interpenetrating polymeric networks (IPNs) of poly(N-isopropylacrylamide) (PNIPAM) and poly(acrylic acid) (PAA) as stabilizing agents for "oil-inwater" emulsions. We have demonstrated that emulsions stabilized by such soft particles can remain colloidally stable for an extended period, even after being heated up to 40 °C, which is above the lower critical solution temperature (LCST) of PNIPAM. On the contrary, the emulsions stabilized by PNIPAM homopolymer microgels were broken upon heating. To understand the stabilization mechanism of the emulsions, mesoscopic computer simulations were performed to study the IPN microgels at the liquid−liquid interface. The simulations demonstrated that when the first subnetwork (PNIPAM) collapses, the particle adopts a flattened core−shell morphology with a highly swollen PAA-rich shell and a collapsed PNIPAM-rich core. Unlike its PNIPAM homopolymer counterpart, the IPN microgel maintains its three-dimensional shape, which provides stability to the microgel-based emulsions over a wide range of temperatures. Our combined findings could be useful in developing new approaches to emulsions' storage, biphasic catalysis, and lubrication of mechanisms in various operating and climatic conditions.

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Section: Introductionmentioning

confidence: 99%

Peculiarities of Emulsions Stabilized by Stimuli-Responsive Interpenetrating Polymeric Network Microgels

Komarova,

Gumerov,

Rudyak

et al. 2024

Langmuir

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“…In addition, starch is the main component of most foods as well as a raw material in industrial production. Starch and its products have been widely used in many industries, such as food, paper, textile, plastic, cosmetics, adhesives and pharmaceutical industries (Cao et al, 2022;Deng et al, 2022;Khantarate et al, 2022;Qin et al, 2022). However, native starch cannot always withstand extreme processing conditions, such as high temperature and repeated shear.…”

Section: Introductionmentioning

confidence: 99%

A new way to expand the application of starch and tung oil: tung oil anhydride modified starch

LIU¹

2023

Food Sci. Technol

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In order to expand application of starch and tung oil, tung oil anhydride modified potato starch (TOA starch) was prepared in this work. The structural property, degree of substitution, pasting properties, rheological properties and emulsifying ability of the TOA starch were investigated. Fourier-transform infrared spectroscopy analysis proved formation of modified starch, and degree of substitution of TOA starch was 0.021 ± 0.001. Compared with natural potato starch and its gel, TOA starch had lower pasting temperature and breakdown while higher trough viscosity, final viscosity and setback, and its gel had higher recovery capability. In addition, oil-in-water emulsion was prepared using TOA starch. Its particle size and ζ-potential was 551 ± 9.7 nm and -44 ± 0.1 mV, respectively. More importantly, it had similar storage stability with emulsion stabilized by octenyl succinic anhydride modified starch, which was stable stored for 20 d. These result further confirmed feasibility of modifying starch using tung oil anhydride and expanded application of starch and tung oil.

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Utilization of by-products for preparation of Pickering particles

Muiz,

Klojdová,

Stathopoulos

2023

Eur Food Res Technol

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The processing of foods yields many by-products and waste. By-products are rich in bioactive components such as antioxidants, antimicrobial substances, polysaccharides, proteins, and minerals. A novel use of by-products is as materials for the preparation of Pickering particles. Pickering particles are considered appropriate materials for the stabilization of emulsions. Conventionally, emulsions are stabilized by the addition of stabilizers or emulsifiers which decrease the surface tension between phases. Emulsifiers are not always suitable for some applications, especially in foods, pharmaceuticals, and cosmetics, due to some health and environmental problems. Instead of emulsifiers, emulsions can be stabilized by solid particles also known as Pickering particles. Pickering emulsions show higher stability, and biodegradability, and are generally safer than conventional emulsions. Particle morphology influences emulsion stability as well as the potential utilization of emulsions. In this review, we focused on the by-products from different food industries (cereal and dairy) that can be used as materials for preparing Pickering particles and the potential of those Pickering particles in stabilizing emulsions.

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Pickering emulsions stabilized by polysaccharides particles and their applications: a review

Cited by 10 publications

References 76 publications

Peculiarities of Emulsions Stabilized by Stimuli-Responsive Interpenetrating Polymeric Network Microgels

Peculiarities of Emulsions Stabilized by Stimuli-Responsive Interpenetrating Polymeric Network Microgels

A new way to expand the application of starch and tung oil: tung oil anhydride modified starch

Utilization of by-products for preparation of Pickering particles

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