Stability Of Emulsion Droplets Research Articles

Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels.

The effects of oil type, emulsifier type, and emulsion particle size on the texture, gel strength, and rheological properties of SPI emulsion-filled gel (SPI-FG) and TFSP emulsion-filled gel (TFSP-FG) were investigated. Using soybean protein isolate or sodium caseinate as emulsifiers, emulsions with cocoa butter replacer (CBR), palm oil (PO), virgin coconut oil (VCO), and canola oil (CO) as oil phases were prepared. These emulsions were filled into SPI and TFSP gel substrates to prepare emulsion-filled gels. Results that the hardness and gel strength of both gels increased with increasing emulsion content when CBR was used as the emulsion oil phase. However, when the other three liquid oils were used as the oil phase, the hardness and gel strength of TFSP-FG decreased with the increasing of emulsion content, but those of SPI-FG increased when SPI was used as emulsifier. Additionally, the hardness and gel strength of both TFSP-FG and SPI-FG increased with the decreasing of mean particle size of emulsions. Rheological measurements were consistent with textural measurements and found that compared with SC, TFSP-FG, and SPI-FG showed higher G' values when SPI was used as emulsifier. Confocal laser scanning microscopy (CLSM) observation showed that the distribution and stability of emulsion droplets in TFSP-FG and SPI-FG were influenced by the oil type, emulsifier type and emulsion particle size. SPI-stabilized emulsion behaved as active fillers in SPI-FG reinforcing the gel matrix; however, the gel matrix of TFSP-FG still had many void pores when SPI-stabilized emulsion was involved. In conclusion, compared to SPI-FG, the emulsion filler effect that could reinforce gel networks became weaker in TFSP-FG.

Atomization behavior of burning stable emulsion droplets

We investigate the atomization behavior of burning stable water-in-oil microemulsion droplets. The microemulsion compositions are prepared by altering the dispersed phase volume fraction (ϕ) and base oils (dodecane, xylene, and surrogate (90% dodecane and 10% xylene) by weight). The combustion of base oil follows classical droplet combustion, while two-stage combustion, i.e., classical droplet combustion and atomization-dominated combustion, is observed for emulsion droplets. We reveal that vapor bubble formation occurs primarily through heterogeneous nucleation, and the mechanisms leading to bubble formation can be accurately predicted and controlled for distinct, highly stable emulsions. During the initial phase of combustion, water vapor bubbles nucleate, while the nucleation of oil vapor is more prevalent in the later phase of combustion due to the depletion of water content. In both regimes, heterogeneous nucleation ensues due to the agglomeration of surfactant inside the burning droplet. The lower volatility and viscous nature of the oil inhibit the growth rate of the nucleated oil-vapor bubble within the oil–surfactant mixtures. On the contrary, the water vapor bubble exhibits a higher growth rate within the emulsion droplet, attributed to its higher volatility and low viscosity. We show that qualitatively, the global bubble dynamics associated with the emulsion droplets remain substantially consistent regardless of ϕ and the type of base oil. However, it is observed that the onset of nucleation, bubble growth and collapse cycles, and the size of secondary droplets display a strong dependence on the ϕ and the type of base oil. The normalized diameter at the onset of nucleation increases as ϕ increases, exhibiting a logarithmic trend. The optimal dispersed phase volume fraction for effective atomization is found to be ϕ=0.2, regardless of the type of microemulsion.

Interfacial assembly and properties of amphiphilic polymer-grafted nanoparticles: Effect of chemical design and density of grafted polymers

Despite extensive research conducted on the polymer-grafted nanoparticle (PGNP) systems for the development of emulsifiers with enhanced performance, little is known about the effects of the grafting architecture and density on the interfacial assembly and interfacial tension reduction behavior of the oil/water (O/W) interface at the molecular level. We performed coarse-grained molecular simulations of both biphasic and emulsion droplet systems with emulsifiers, including Janus (grafting of hydrophilic (HI) and hydrophobic (HO) homopolymers onto two regions of the surface), HI–HO (grafting of diblock polymers with HI monomers as inner blocks and HO monomers as outer blocks), and HO–HI PGNPs, for various graft densities and volume fractions of PGNPs. Compared with the diblock PGNPs, the grafted HI and HO homopolymers of Janus PGNPs penetrate the oil or water phase, rather than assembling at the O/W interface. The depletion of the interface of grafted polymers increases the interfacial tension; consequently, the Janus PGNPs are not effective in reducing the interfacial tension for all the investigated graft densities. The interfacial assembly behavior of the HI–HO and HO–HI PGNPs, whose insoluble blocks have asymmetric interactions with the O/W phases, depends on the graft density and volume fraction. This is particularly the case for their dispersibility, which is an important factor for the interfacial tension. At low graft density, we observe a uniform distribution of HO–HI PGNPs at the O/W interface, resulting in an effective reduction in interfacial tension. At high volume fractions of PGNPs with high graft density, a more tightly packed distribution is observed between HO–HI PGNPs than between HI–HO PGNPs, and their changes in assembly behavior reverse the rate of decrease in the interfacial tension of HO–HI and HI–HO PGNPs. Our results indicate that the grafting architectures of diblock polymers have a significant influence on the assembly behavior at the interface and interfacial tension, and that the appropriate grafting architecture for effective emulsifiers that stabilize the interfaces is different depending on the graft density and volume fraction of the PGNPs. This study also provides new insights into the relation between the interfacial assembly and the stability of emulsion droplets covered by the PGNPs. We observe that the diblock PGNPs, which have the insoluble block as the inner block, are more promising candidates for stabilizing emulsions compared with Janus PGNPs. In the opposite case, the insoluble blocks become the “sticky” points for the adhesion of emulsion droplets, resulting in droplet–droplet coalescence even for effective emulsifiers in reducing interfacial tension. The findings of this study offer a theoretical guide for designing optimal PGNPs for specific volume fractions and optimal graft densities and volume fractions for the grafting architectures of synthesizable PGNPs, and they support the progression from the trial-and-error empirical approaches for developing improved emulsifiers.

Fast Interfacial Polymerization for Stabilizing Emulsion Droplets with Polymer Films beyond Emulsifiers.

Stabilizing emulsion droplets with amphiphilic emulsifiers are the current prevailing method, but the extensive use of such amphiphilic substances has caused widespread concerns. In this Perspective, three traditional methods for the stabilization of emulsion droplets according to the type of emulsifiers used are outlined, and the emphasis is placed on the mechanism of steric hindrance for emulsion stabilization. Then, we provide a concise introduction and discussion of the fast interfacial polymerization method as a new strategy for preparing stable emulsifier-free emulsion droplets with a polymer film, including its research background, current progress, and possible development directions. It is anticipated that this paper will promote the development of emulsifier-free emulsion production via fast interfacial polymerization and other related methods.

On the stabilization of emulsions by cellulose nanocrystals and nanofibrils: Interfacial behavior and synergism

Competitive adsorption of cellulose nanofibers at oil-water interface in Pickering emulsion is reported here. Dodecane-in-water emulsions stabilized by either of two types of nanocelluloses, cellulose nanocrystals (CNC) or cellulose nanofibrils (CNF), as well as by their binary mixtures with increasing fractions of CNC, were prepared using particle concentrations of 0.1–0.5 wt% and studied. Despite differences in shape and morphology, both forms of nanofibers produced stable emulsion droplets even at low particle concentrations (0.1 wt%), with CNC producing smaller droplets and emulsions with higher stability. When mixed, an increased fraction of CNC in the mixture reduced the average droplet size, which however applied only for higher contents of oil (30 and 50 wt%) and higher total contents of cellulose particles used under emulsification. The CNC particles controlled the size of emulsion droplets, while the role of CNF contributed to the further surface coverage. When the fraction of CNF in the mixture increased, the capability of CNC particles to readily adsorb at the oil-water interface was reduced by the CNF nanofibrils present in aqueous phase. The stability of emulsions with respect to changes in droplet size and creaming index was influenced more by oil content and total particle concentration than by the fraction of CNC present in the mixture.

Fabrication and characterization of novel thermoresponsive emulsion gels and oleogels stabilizied by assembling nanofibrous from dual natural triterpenoid saponins.

Novel thermoresponsive emulsion gels and oleogels were fabricated by assembling nanofibrous from natural triterpenoid Quillaja saponin (QS) and glycyrrhizic acid (GA). The viscoelasticity of QS-coated emulsion was observed to be remarkably improved by GA and thus obtain the advantages of excellent gelatinous, thermoresponsive and reversible manner due to the viscoelastic texture from GA nanofibrous as scaffolds in continuous phase. In the gelled emulsions, the phase transition of the GA fibrosis network structure upon heating and cooling was attributed to a thermal sensitivity, whereas interface-induced fibrosis assembly of amphiphilic QS endowed the formation of stable emulsion droplets. Then these emulsion gels were further used as an effective template to fabricate soft-solid oleogels with high oil content of 96%. These findings open up new opportunities for the use of all-natural and sustainable ingredients to develop smart soft materials for replace trans and saturated fats in food industry and other fields.

Physicochemical characteristics, rheology, and emulsifying properties of ultrasound-extracted pectin from 'saba' banana peel

Banana peel is an abundant agricultural waste in the Philippines. Valorization of the waste was done by extracting pectin from the 'saba' banana peel using ultrasound technology. The ultrasound-extracted pectin (UEP) was characterized physicochemically. UEP was also compared with commercial low-methoxy pectin (LMP) in terms of rheology and emulsification ability. Results showed that UEP has higher protein and ash content, and lower methoxyl, total pectic content, and interfacial tension. During the emulsion preparation, increasing the concentration of both UEP and LMP resulted in an increased production of stable emulsion droplets. Also, UEP-stabilized emulsion had improved stability when higher oil fraction and ionic strength were used. In terms of pH, higher volumes of stable emulsion were produced by UEP and LMP at conditions close to pectin's isoelectric pH. Lastly, UEP and LMP produced emulsions that were stable in all stages of in vitro digestion.

Engineering linker defects in functionalized UiO-66 MOF nanoparticles for oil-in-water Pickering emulsion stabilization.

Designing metal-organic framework (MOF)-based solid nanoparticles to stabilize Pickering emulsions by fine-tuning their hydrophobicity and lipophobicity is vital for essential applications and fundamental understanding. We demonstrate in situ grafting of palmitic acid in UiO-66 MOF through its linker defects. Our designed and activated nanoparticles (denoted as UP') stabilized the Pickering emulsions of n-heptane-in-water. Furthermore, we showed how UP' stabilized emulsion droplets disperse in media by covering each tiny droplet with a nanoscale layer made of UP'. To support our claim, we carried out the freeze-drying process to remove the liquid part from the emulsion, leaving behind the solid shell-like microstructures that we further characterized through several microscopic techniques. The stable n-heptane-in-water emulsion was confirmed by dilution (drop test), conductivity, zeta potential, and theoretical surface electrostatic potential measurements. Rheological studies indicate that the Pickering emulsions of n-heptane-in-water stabilized by UP' are much more resistant to deformation and flow imparting higher (mechanical) stability and shelf-life. Pickering emulsions stabilized by UP' emerged as a versatile way to design smart functional materials of UiO-66 through engineering linker defects that may have potential applications in interfacial catalysis, dye or contaminant separation, etc.

Review of Functional Aspects of Nanocellulose-Based Pickering Emulsifier for Non-Toxic Application and Its Colloid Stabilization Mechanism.

In the past few years, the research on particle-stabilized emulsion (Pickering emulsion) has mainly focused on the usage of inorganic particles with well-defined shapes, narrow size distributions, and chemical tunability of the surfaces such as silica, alumina, and clay. However, the presence of incompatibility of some inorganic particles that are non-safe to humans and the ecosystem and their poor sustainability has led to a shift towards the development of materials of biological origin. For this reason, nano-dimensional cellulose (nanocellulose) derived from natural plants is suitable for use as a Pickering material for liquid interface stabilization for various non-toxic product formulations (e.g., the food and beverage, cosmetic, personal care, hygiene, pharmaceutical, and biomedical fields). However, the current understanding of nanocellulose-stabilized Pickering emulsion still lacks consistency in terms of the structural, self-assembly, and physio-chemical properties of nanocellulose towards the stabilization between liquid and oil interfaces. Thus, this review aims to provide a comprehensive study of the behavior of nanocellulose-based particles and their ability as a Pickering functionality to stabilize emulsion droplets. Extensive discussion on the characteristics of nanocelluloses, morphology, and preparation methods that can potentially be applied as Pickering emulsifiers in a different range of emulsions is provided. Nanocellulose's surface modification for the purpose of altering its characteristics and provoking multifunctional roles for high-grade non-toxic applications is discussed. Subsequently, the water-oil stabilization mechanism and the criteria for effective emulsion stabilization are summarized in this review. Lastly, we discuss the toxicity profile and risk assessment guidelines for the whole life cycle of nanocellulose from the fresh feedstock to the end-life of the product.

Crystallization and Rheology of Mono- and Diglycerides and Their Role in Stabilization of Emulsion Droplets in Model Topical Ointments.

The crystallization behavior of commercial mono- and diglycerides (MDG) in paraffin oil is studied to develop an in-depth understanding of the polymorphic transitions useful for the physical stability of petroleum oil-based topical emulsions. Optical microscopy and differential scanning calorimetry measurements showed the formation of plate-like and spherulite crystals at high and low temperatures, in sequence, while cooling a solution of MDG dissolved in oil. High-resolution NMR and X-ray scattering demonstrate that 1-monoglycerides (mixture of 1-glyceride monostearate and 1-glyceride monopalmitate) cocrystallize to an inverse-lamellar structure (Lα polymorph) that mainly forms plate-like crystals at a higher temperature. The Lα polymorph is seen to exist up to room temperature during the cooling process. At lower temperatures, 1,3-diglycerides (mixture of 1,3-glyceryl distearate and 1,3-glyceryl dipalmitate) crystallize into β-polymorphs that form spherulites. The spherulites tend to assemble into elongated strands via aggregation, leading to the formation of a percolating network structure. The sizes of both types of crystals decrease with an increasing cooling rate, leading to a higher mechanical modulus due to the increased network connectivity of spherulites. In an emulsion, monoglycerides in the form of Lα polymorphs having plate-like crystal morphology show a higher affinity to the polar liquid/oil interface, thereby providing better interfacial stability compared to the spherulitic β-polymorphs. However, diglycerides in the form of spherulites form bulk network structures which provide network stabilization to the suspended droplets. This work demonstrates that MDG, a commercially available ingredient that combines the differential functionality of monoglycerides and diglycerides, is an effective, bifunctional, emulsifying agent for petrolatum-based topical emulsions.

Effect of carbon numbers and structures of monosaccharides on the glycosylation and emulsion stabilization ability of gelatin

Herein, the effect of saccharide glycosylation by nine monosaccharides on bovine bone gelatin for the stabilization of fish oil-loaded emulsions was explored. The gelatin modification was analyzed and then the emulsifying properties of monosaccharide-modified gelatins were analyzed at pH 9.0 and 3.0. The results demonstrated that glycosylated gelatin structure, droplet stability, creaming stability, and liquid-gel transition time were dependent on monosaccharide carbon numbers, monosaccharide structures, and solution pH. Glycosylation modification of gelatins did not obviously change the emulsion droplet stability at pH 9.0, whereas it increased the emulsion droplet stability at pH 3.0. Glycosylation modification of gelatins did not obviously change the emulsion creaming index values (5.1%–8.4% at pH 9.0 and 25.8%–33.1% at pH 3.0). Three-carbon and four-carbon monosaccharides glycosylation significantly increased emulsion liquid-gel transition times. This work provided useful information to understand the effects of carbon numbers and structures of monosaccharides on the protein modification.

Mechanical properties of thin films at the dodecane-water interface, for multilayered emulsion applications

The use of polyelectrolyte multilayers (PEMs) as emulsifying layers at an oil-water interface has significant potential to enhance emulsion application and function. In spite of this potential, there are few studies that directly probe the mechanical properties of interfacial layers of PEMs at the oil-water interface, properties that will influence significantly their range of applicability in emulsion science. We report here a study where we have explored the formation and mechanical properties of polystyrene sulfonate (PSS) and polydiallyldimethylammonium chloride (PDADMAC) multilayers at an oil-water interface. The study of mechanical properties as a function of layer number has revealed differences for the interface depending on the identity of the multilayer terminating layer. Specifically, PDADMAC-terminated films were much more resistant to deformation and remained elastic over a much larger percentage deformation than the films terminated with PSS. The effect is seen to persist with each bilayer, with the interface cycling between elastic/deformable up to the measured maximum number of bilayers. Within this outer layer effect data, the range of the determined mechanical properties were: surface shear moduli ranging between 35 and 60 mN ∙ m − 1 ; bulk shear moduli ranging from 0 to 10 MPa. The data indicate that there is promise in the use of PEM emulsifying layers, allowing for tailoring of the physical stability of emulsion droplets, and thus aiding in prolonging product stability and shelf life.

Formulation of Pickering emulsions for the development of surfactant-free sunscreen creams.

Pickering emulsions are increasingly used in the pharmaceutical and cosmetic fields, especially for topical applications, since these systems require solid particles as emulsifiers instead of surfactants which are known to cause skin irritation. The solid inorganic nanoparticles (TiO2 and ZnO) used as UV filters in sunscreen formulations may also stabilize emulsion droplets, so that the utility of surfactants may be questioned. Surfactant-free sunscreen emulsions solely stabilized by such nanoparticles (NPs) have been studied. The ability of these NPs to stabilize o/w emulsions containing a 'model' oil phase, the C12 -C15 alkylbenzoate, has been assessed. ZnO and hydrophilic silica-coated TiO2 NPs widely used in sunscreen products were used together with their mixtures. The emulsification efficiency, the control of droplet size and the stability of o/w Pickering emulsions solely stabilized by NPs were investigated. A ZnO/TiO2 NPs mixture characterized by a theoretical SPF of 45 was finally used as unique emulsifiers to develop a surfactant-free sunscreen emulsion. Stable Pickering emulsions containing 10 up to 60wt% of C12 -C15 alkyl benzoate were formulated with 2wt% ZnO in the aqueous phase. The droplet size was controlled by the solid NPs content with respect to oil and the emulsification process. Hydrophilic TiO2 NPs did not allow the stabilization of emulsions. The substitution of TiO2 for ZnO up to 60-70wt% in a 20/80 o/w emulsion was successfully performed. Finally, a ZnO/TiO2 NP mixture was tested as unique emulsifier system for the formulation of a sunscreen cream. Despite a lower viscosity, the obtained Pickering emulsion was stable and exhibited a photoprotective effect similar to the corresponding surfactant-based sunscreen cream with an in vitro SPF of about 45. Surfactant-free Pickering emulsions can be stabilized by the UV-filter nanoparticles for the manufacture of sunscreen products.

Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity.

Emulsifiers are gradually evolving from synthetic molecules of petrochemical origin to biomolecules mainly due to health and environmental concerns. Peptides represent a type of biomolecules whose molecular structure is composed of a sequence of amino acids that can be easily tailored to have specific properties. However, the lack of knowledge about emulsifier behavior, structure–performance relationships, and the implementation of different design routes have limited the application of these peptides. Some computational and experimental approaches have tried to close this knowledge gap, but restrictions in understanding the fundamental phenomena and the limited property data availability have made the performance prediction for emulsifier peptides an area of intensive research. This study provides the concepts necessary to understand the emulsifying behavior of peptides. Additionally, a straightforward description is given of how the molecular structure and conditions of the system directly impact the peptides’ ability to stabilize emulsion droplets. Moreover, the routes to design and discover novel peptides with interfacial and emulsifying activity are also discussed, along with the strategies to address some of their major pitfalls and challenges. Finally, this contribution reviews methodologies to build and use data sets containing standard properties of emulsifying peptides by looking at successful applications in different fields.

Emulsification of Scutellaria baicalensis Georgi polysaccharide conjugate and its inhibition on epigallocatechin (EGC) oxidation

The oil-in-water (O/W) emulsions were prepared from Scutellaria baicalensis polysaccharide conjugates (SBPC) as an emulsifier and medium-chain triglyceride (MCT). Effects of pH, metal ions and heat treatment on the emulsion stability were investigated. Compared to that of 0.20 ̶ 1.00 wt% SBPC and 2.00 wt% GA, 2.00 wt% and 3.00 wt% SBPC stabilized emulsion droplets had a smaller particle size and were more stable during 10-day storage at 25 °C. The average particle sizes (d32) of emulsions containing metal ions varied from 4.54 to 6.62 μm (0.100–0.500 mol/L Na+), from 2.63 to 3.86 μm (0.010–0.050 mol/L Ca2+), and from 2.66 to 7.89 μm (0.001–0.030 mol/L Al3+), as well as the zeta potential varying from −17.63 to −19.67 mV (Na+), from −16.50 to −18.13 mV (Ca2+) and from −15.02 to −18.56 mV (Al3+). SBPC emulsion possessed stability under pH 3.0–7.0 and thermal treatment at 70–100 °C during the 10-day storage period. Furthermore, SBPC emulsion inhibited oxidative polymerization of EGC. The average retention rate of EGC was 88.28% on the 10th day. This research provides a new way for development and application of SBPC as an emulsifier.

New insights into the mechanisms of ultrasonic emulsification in the oil–water system and the role of gas bubbles

Ultrasonic emulsification (USE) assisted by cavitation is an effective method to produce emulsion droplets. However, the role of gas bubbles in the USE process still remains unclear. Hence, in the present paper, high-speed camera observations of bubble evolution and emulsion droplets formation in oil and water were used to capture in real-time the emulsification process, while experiments with different gas concentrations were carried out to investigate the effect of gas bubbles on droplet size. The results show that at the interface of oil and water, gas bubbles with a radius larger than the resonance radius collapse and sink into the water phase, inducing (oil–water) blended liquid jets across bubbles to generate oil-in-water-in-oil (O/W/O) and water-in-oil (W/O) droplets in the oil phase and oil-in-water (O/W) droplets in the water phase, respectively. Gas bubbles with a radius smaller than the resonance radius at the interface always move towards the oil phase, accompanied with the generation of water droplets in the oil phase. In the oil phase, gas bubbles, which can attract bubbles nearby the interface, migrate to the interface of oil and water due to acoustic streaming, and generate numerous droplets. As for the gas bubbles in the water phase, those can break neighboring droplets into numerous finer ones during bubble oscillation. With the increase in gas content, more bubbles undergo chaotic oscillation, leading to smaller and more stable emulsion droplets, which explains the beneficial role of gas bubbles in USE. Violently oscillating microbubbles are, therefore, found to be the governing cavitation regime for emulsification process. These results provide new insights to the mechanisms of gas bubbles in oil–water emulsions, which may be useful towards the optimization of USE process in industry.

Crude oil characterization with a new dynamic emulsion stability technique

Crude oils due to its profuse chemical composition produce complex dispersion and emulsion flow behavior with water. The interfacial properties and surface chemistry of oil and water influence heavily the stability, flow behavior and separation of oil and water. In order to understand the crude oil/water emulsion stability better, a new technique is proposed that involves the combined use of a stirred tank cell with interfacial tension and analytical chemistry measurement. Droplet stability parameters like droplet size equilibrium and relaxation time scales have been evaluated and corroborated with surface chemistry of the crude oils. A deeper understanding on how surface-active component like asphaltenes, naphthenic acids and waxes proportion present in crude oils influence emulsion droplet stability is discussed. The 3 crude oils Gjøa, Grane and Bragge were characterized for asphaltenes, naphthanic acids and waxes which was further corroborated with their respective emulsion droplet behavior.

Formation Mechanism of Multipurpose Silica Nanocapsules.

Core–shell structures containing active materials can be fabricated using almost infinite reactant combinations. A mechanism to describe their formation is therefore useful. In this work, nanoscale all-silica shell capsules with an aqueous core were fabricated by the HCl-catalyzed condensation of tetraethyl orthosilicate (TEOS), using Pickering emulsion templates. Pickering emulsions were fabricated using modified commercial silica (LUDOX TMA) nanoparticles as stabilizers. By following the reaction over a 24 h period, a general mechanism for their formation is suggested. The interfacial activity of the Pickering emulsifiers heavily influenced the final capsule products. Fully stable Pickering emulsion templates with interfacially active particles allowed a highly stable sub-micrometer (500–600 nm) core–shell structure to form. Unstable Pickering emulsions, i.e., where interfacially inactive silica nanoparticles do not adsorb effectively to the interface and produce only partially stable emulsion droplets, resulted in capsule diameter increasing markedly (1+ μm). Scanning electron microscope (SEM) and transmission electron microscope (TEM) measurements revealed the layered silica “colloidosome” structure: a thin yet robust inner silica shell with modified silica nanoparticles anchored to the outer interface. Varying the composition of emulsion phases also affected the size of capsule products, allowing size tuning of the capsules. Silica capsules are promising protective nanocarriers for hydrophilic active materials in applications such as heat storage, sensors, and drug delivery.

On the Emulsifying Properties of Self-Assembled Pea Protein Particles

Pea proteins are promising oil-in-water emulsifying agents at both neutral and acidic conditions. In an acidic environment, pea proteins associate to form submicrometer-sized particles. Previous studies suggested that the emulsions at acidic pH were stabilized due to a Pickering mechanism. However, protein particles can be in equilibrium with protein molecules, which could play a significant role in the stabilization of emulsion droplets. Therefore, we revisited the emulsion stabilization mechanism of pea proteins at pH 3 and investigated whether the protein particles or the protein molecules are the major emulsifying agent. The theoretical and experimental surface load of dispersed oil droplets were compared, and we found that protein particles can cover only 3.2% of the total oil droplet surface, which is not enough to stabilize the droplets, whereas protein molecules can cover 47% of the total oil droplet surface. Moreover, through removing protein particles from the mixture and emulsifying with only protein molecules, the contributions of pea protein molecules to the emulsifying properties of pea proteins at pH 3 were evaluated. The results proved that the protein molecules were the primary stabilizers of the oil droplets at pH 3.

Viscoelastic characterization of the crosslinking of β-lactoglobulin on emulsion drops via microcapsule compression and interfacial dilational and shear rheology

HypothesisInterfacial rheology provides insight into the mechanical properties of adsorption layers on liquid–liquid interfaces, which mediates the stability of emulsion droplets. The use of capsule compression at the scale of an emulsion droplet to probe the interfacial rheology may open up the possibility of testing the interfacial rheological properties of droplets with complex histories and extremely small volumes found in many applications. ExperimentsThe time dependent interfacial rheological behavior of β-lactoglobulin adsorption layers on an oil/water interface in the native and crosslinked state was extracted using small oscillatory indentation with atomic force microscopy (AFM). The results of this novel model and experimental approach were compared to the well-established techniques of interfacial shear rheology (ISR) and dilational pendant drop tensiometry that were performed on analogous interfaces. FindingsThe tan δ measured between the ISR and AFM measurements provide similar results in an overlapping frequency range, but the viscoelastic moduli G’ and G’’ differ by several orders of magnitude. This is most likely the result of the different flow fields and the low deformation of the AFM measurements compared to dilational and shear flow fields.