Recent developments in Pickering emulsions for biomedical applications

Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder

The feasibility of defatted grape seed powder (DGSP) stabilizing Pickering emulsion gels as butter substitute was investigated. The Pickering emulsion gel was constructed using DGSP through high-speed homogenization, and the effects of particle concentration (c) and oil-phase (Medium chain triglyceride) volume fraction (φ) on its structure and properties were investigated. Its application as a butter substitute was also evaluated. The results showed that DGSP had various particle shapes, a wide particle size distribution (3-130 μm), and a three-phase contact angle of 128.9 ± 2.3°. The O/W Pickering emulsion gels with φ ≥ 60% could be obtained at c ≥ 2%. The droplet diameter was negatively correlated with c and positively correlated with φ, while the gel strength was positively related to c and φ. The resulting emulsion gel demonstrated solid-like viscoelastic behavior and pseudoplasticity, and had the potential to serve as a butter substitute. The results can promote the application of grape seeds in food.

Pickering Emulsion of Oleoresin from Dipterocarpus alatus Roxb. ex G. Don and Its Antiproliferation in Colon (HCT116) and Liver (HepG2) Cancer Cells

Oleoresin of Dipterocarpus alatus Roxb. ex G. Don (DA) has been traditionally used for local medicinal applications. Several in vitro studies have indicated its pharmacological potential. However, the low water solubility hinders its use and development for pharmaceutical purposes. The study aimed to (1) formulate oil-in-water (o/w) Pickering emulsions of DA oleoresin and (2) demonstrate its activities in cancer cells. The Pickering emulsions were formulated using biocompatible carboxylated cellulose nanocrystal (cCNC) as an emulsifier. The optimized emulsion comprised 3% (F1) and 4% (v/v) (F2) of oleoresin in 1% cCNC and 0.1 M NaCl, which possessed homogeneity and physical stability compared with other formulations with uniform droplet size and low viscosity. The constituent analysis indicated the presence of the biomarker dipterocarpol in both F1 and F2. The pharmacological effects of the two emulsions were demonstrated in vitro against two cancer cell lines, HepG2 and HCT116. Both F1 and F2 suppressed cancer cell viability. The treated cells underwent apoptosis, as demonstrated by distinct nuclear morphological changes in DAPI-stained cells and Annexin V/PI-stained cells detected by flow cytometry. Our study highlights the prospect of Pickering emulsions for oleoresin, emphasizing enhanced stability and potential pharmacological advantages.

Metal-Phenolic Network-Coated Nanoparticles as Stabilizers for the Engineering of Pickering Emulsions with Bioactivity

Pickering emulsions stabilized by functional nanoparticles (NPs) have received considerable attention for improving the physical stability and biological function of NPs. Herein, hydrophobic polyphenols were chosen as phenolic ligands to form metal-phenolic network (MPN) coatings on NPs (e.g., silica, polystyrene) mediated by the sono-Fenton reaction. The MPN coatings modulated the surface wettability and charges of NPs and achieved emulsification behavior for preparing Pickering emulsions with pH responsiveness and oxidation resistance. A series of polyphenols, including resveratrol, rutin, naringin, and curcumin, were used to form MPN coatings on NPs, which served as stabilizers for the engineering of functionalized oil-in-water (O/W) Pickering emulsions. This work provides a new avenue for the use of hydrophobic polyphenols to modulate NP emulsifiers, which broadens the application of polyphenols for constructing Pickering emulsions with antioxidant properties.

Topical pickering emulsion versus classical excipients: A study of the residual film on the human skin

The interest in Pickering emulsions is based on the possibility of replacing classical emulsifiers with solid particles. These emulsions are very attractive in the pharmaceutical field for their stability virtues and as a vehicle to deliver active ingredients. The study aimed to analyze the properties of the residual film of the Pickering emulsions on the human skin compared to conventional systems. For this project, three types of solid particles were used: titanium dioxide, zinc oxide and silicon dioxide. All of them are capable of stabilizing the oil/water interface and thus forming totally emulsified systems. To create an emulsion of reference, a classical surfactant was used as an excipient. Complementary systems containing both particles and the emulsifier were also analyzed. Then, a combined approach between physicochemical and biometrological in vivo analysis was employed. The study proved that Pickering emulsions stabilized by the metal oxides were distinct from the reference emulsion in terms of droplet sizes and organization, rheological and textural responses. Consequently, it impacted the properties of the residual film once the product was applied to the skin. The particle-stabilized emulsions formed a hydrophobic film counter to conventional excipients. Also, the Friction parameter (or the roughness of the film) was directly linked to the quantity of the particles used in the formulation and their perception on the skin surface. The use of the particles blurs the glossy effect of the oil phase. Finally, it was observed that the appearance of the residual film was impacted by the type of the particle, namely TiO2 and ZnO particles.

General approaches to biopolymer-based Pickering emulsions

Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as emulsifiers rather than surfactants to adhere at oil-water interface. Pickering emulsions have gathered significant research attention recently due to their excellent stability and wide range of potential uses compared to traditional emulsions. Major advancements have been made in development of innovative Pickering emulsions using different colloidal particles by various techniques including homogenization, emulsification and ultrasonication. Use of biopolymer particles gives Pickering emulsions a more escalating possibilities. In this review paper, we seek to present a critical overview of development in food-grade particles that have been utilized to create Pickering emulsions with a focus on techniques and application of Pickering emulsions. Particularly, we have evaluated protein, lipid, polysaccharide-based particles and microalgal proteins that have emerged in recent years with respect to their potential to stabilize and add novel functionalities to Pickering emulsions. Some preparation methods of Pickering emulsions in brief, applications of Pickering emulsions are also highlighted. Encapsulation and delivery of bioactive compounds, fat substitutes, film formation and catalysis are potential applications of Pickering emulsions. Pickering double emulsions, nutraceutical and bioactive co-delivery, and preparation of porous materials are among research trends of food-grade Pickering emulsions.

Ultrastable Iodinated Oil-Based Pickering Emulsion Enables Locoregional Sustained Codelivery of Hypoxia Inducible Factor-1 Inhibitor and Anticancer Drugs for Tumor Combination Chemotherapy

Tumor hypoxia-associated drug resistance presents a major challenge for cancer chemotherapy. However, sustained delivery systems with a high loading capability of hypoxia-inducible factor-1 (HIF-1) inhibitors are still limited. Here, we developed an ultrastable iodinated oil-based Pickering emulsion (PE) to achieve locally sustained codelivery of a HIF-1 inhibitor of acriflavine and an anticancer drug of doxorubicin for tumor synergistic chemotherapy. The PE exhibited facile injectability for intratumoral administration, great radiopacity for in vivo examination, excellent physical stability (>1 mo), and long-term sustained release capability of both hydrophilic drugs (i.e., acriflavine and doxorubicin). We found that the codelivery of acriflavine and doxorubicin from the PE promoted the local accumulation and retention of both drugs using an acellular liver organ model and demonstrated significant inhibition of tumor growth in a 4T1 tumor-bearing mouse model, improving the chemotherapeutic efficacy through the synergistic effects of direct cytotoxicity with the functional suppression of HIF-1 pathways of tumor cells. Such an iodinated oil-based PE provides a great injectable sustained delivery platform of hydrophilic drugs for locoregional chemotherapy.

Ultra-stable pickering emulsion stabilized by anisotropic pea protein isolate-fucoidan conjugate particles through Maillard reaction

Bio-based emulsifiers hold significant importance in various industries, particularly in food, cosmetics, pharmaceuticals and other related fields. In this study, pea protein isolate (PPI) and fucoidan (FUD) were conjugated via the Maillard reaction, which is considered safe and widely used in the preparation of food particle. The PPI-FUD conjugated particles exhibit an anisotropic non-spherical structure, thereby possessing a high detachment energy capable of preventing emulsion coalescence and Ostwald ripening. Compared to emulsions previously prepared in other studies (< 500 mM), the Pickering emulsion stabilized by PPI-FUD conjugate particles demonstrates outstanding ionic strength resistance (up to 5000 mM). Furthermore, when encapsulating curcumin, the Pickering emulsion protects the curcumin from oxidation. Additionally, the formulated emulsions demonstrated the capability to incorporate up to 60 % (v/v) oil phase, revealing remarkable performance in terms of storage stability, pH stability, and thermal stability.

Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications

The potential utilization of starch as a particle-based emulsifier in the preparation of Pickering emulsions is gaining interest within the food industry. Starch is an affordable and abundant functional ingredient, which makes it an excellent candidate for the stabilization of Pickering emulsions. This review article focuses on the formation, stabilization, and properties of Pickering emulsions formulated using starch-based particles and their derivatives. First, methods of isolating and modifying starch-based particles are highlighted. The key parameters governing the properties of starch-stabilized Pickering emulsions are then discussed, including the concentration, size, morphology, charge, and wettability of the starch-based particles, as well as the type and size of the oil droplets. The physicochemical mechanisms underlying the ability of starch-based particles to form and stabilize Pickering emulsions are also discussed. Starch-based Pickering emulsions tend to be more resistant to coalescence than conventional emulsions, which is useful for some food applications. Potential applications of starch-stabilized Pickering emulsions are reviewed, as well as recent studies on their gastrointestinal fate. The information provided may stimulate the utilization of starch-based Pickering emulsions in food and other industries.

Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide

The potential of ultrasonication-driven molecular self-assembly of whey protein isolate (WPI) with chitosan (CS)/chitooligosaccharide (COS) to stabilize Pickering emulsions was examined, based on CS/COS ligands-induced partial unfolding in remodeling the Pickering particles features. Multi-spectral analysis suggested obvious changes in conformational structures of WPI due to interaction with CS/COS, with significantly higher unfolding degrees of WPI induced by COS. Non-covalent interactions were identified as the major forces for WPI-CS/COS conjugates. Ultrasonication enhanced electrostatic interaction between CS's -NH3 groups and WPI's -COO- groups which improved emulsification activity and storability of WPI-COS stabilized Pickering emulsion. This was attributed to increased surface hydrophobicity and decreased particle size compared to WPI-CS associated with differential unfolding degrees induced by different saccharide ligands. CLSM and SEM consistently observed smaller emulsion droplets in WPI-COS complexes than WPI-CS/COS particles tightly adsorbed at the oil-water interface. The electrostatic self-assembly of WPI with CS/COS greatly enhanced the encapsulation efficiency of quercetin than those stabilized by WPI alone and ultrasound further improved encapsulation efficiency. This corresponded well with the quantitative affinity parameters between quercetin and WPI-CS/COS complexes. This investigation revealed the great potential of glycan ligands-induced conformational transitions of extrinsic physical disruption in tuning Pickering particle features.

Computational Insights into a CO2-Responsive Emulsion Prepared Using the Superamphiphile Assembled by Electrostatic Interactions

The superamphiphiles exhibit broad prospects for fabricating stimuli-responsive emulsions. Because the superamphiphiles are assembled via noncovalent interactions, they have the advantage of fast response and high efficiency. Recently, a series of switchable emulsions using CO2-responsive superamphiphiles have been developed, which extends the applications of CO2-responsive materials in widespread field. However, there is still a lack of fundamental understanding on the switching mechanism related to the assembled structure of superamphiphiles at the oil-water interface. We employed molecular dynamics (MD) simulations to investigate the reversible emulsification/demulsification process of a responsive emulsion system stabilized by a recently developed responsive superamphiphile (BTOA), which consists of oleic acid (OA) and cationic amine (named 1,3-bis(aminopropyl)tetramethyldisiloxane, BT). The simulation results present the morphologies in both the emulsion and demulsification states. It is found that the ionized OA- and the protonated BT+ together form an adsorption layer at the oil-water interface. The hydrophobic parts of BT+ are inserted into the adsorption layer, and the two amine groups contact the water phase. This adsorption layer reduces the interfacial tension and stabilizes the emulsion. After the bubbling of CO2, the surfactants were fully protonated to OA and BT2+. Because of the changes in the molecular polarity, OA and BT2+ entered the oil and water phases, respectively, resulting in demulsification. The structural and dynamical properties were analyzed to reveal the different intermolecular interactions that were responsible for the reversible reversibility of the emulsion. The observations are considered to be complementary to experimental studies and are expected to provide deeper insights into studies on developing responsive materials via supramolecular assemblies.

Properties of Ophioglossum vulgatum L. extract Pickering emulsion stabilized by carbon dots and its potential use in cosmetics

Ophioglossum vulgatum L. (O. vulgatum) is a species of fern used in traditional Chinese medicine, however, its application in cosmetics has not yet been studied. This study obtained O. vulgatum extract using 70% ethanol solution and evaporation. Fourier Transform Infrared Spectrometer (FTIR) analysis identified many active components in O. vulgatum extract, such as polyols, amino acids, and flavonoids. A Pickering emulsion of O. vulgatum extract was also prepared, stabilized by a type of carbon dot based on l-arginine (CDs-Arg). The prepared Pickering emulsion was characterized by metallographic microscope and contact angle measurement. The results demonstrated that it was a pH-responsive O/W emulsion. Facial cleanser was then created using the prepared Pickering emulsion as the main component. When squeezed onto hands, the cleanser produced many delicate foams and caused no skin irritation. The prepared Pickering emulsion facilitated the use of O. vulgatum in facial cleanser.

Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound

Multi-frequency power ultrasound was applied as an environmentally friendly technique to control the nanoparticles (LS/XG-NPs) embedded with lotus root starch/xanthan gum, with the aim of enhancing the stability of Pickering emulsions. The present investigation was centered on evaluating the impact of ultrasound technology on various aspects of the emulsions, encompassing their mean particle size, particle size distribution, zeta potential, microstructure, rheological characteristics, and environmental stability. The findings of this study indicate that ultrasonic treatment enhanced the adsorption of LS/XG-NP onto oil droplets surface, resulting in a reduction in their size. Additionally, ultrasonic treatment decreased the viscosity and Brownian motion rate of the emulsion stabilized by LS/XG-NP, leading to increased fluidity. Furthermore, the emulsion's thermal stability and resistance to environmental oxidation were significantly enhanced through ultrasonic treatment. The Pickering emulsions that were prepared using ultrasound demonstrated excellent resistance to acid, alkali (pH 2-8) and salt ions (50-300 mM NaCl) for a period of 30 days during storage. It was worth anticipating that ultrasound-assisted LS/XG-NPs could efficiently retard the volatilization of fishy odor components within fish oil. Taken together, the present research has evinced the efficacy of ultrasound in enhancing the stability of Pickering emulsions coated with LS/XG-NPs. These findings offer significant novel insights into the advancement of ultrasound-assisted Pickering emulsions that are stabilized with starch-based or biopolymeric materials.

Hydroxyapatite nanoparticle-modified porous bone grafts with improved cell attachment

Emulsion-templated foams have displayed promise as injectable bone grafts; however, the use of a surfactant as an emulsifier resulted in relatively small pores and impedes cell attachment. Hydroxyapatite nanoparticles were explored as an alternative stabilizer to address these limitations. To this end, hydroxyapatite nanoparticles were first modified with myristic acid to generate the appropriate balance of hydrophobicity to stabilize a water-in-oil emulsion of neopentyl glycol diacrylate and 1,4-butanedithiol. In situ surface modification of the resulting foam with hydroxyapatite was confirmed with elemental mapping and transmission electron microscopy. Nanoparticle-stabilized foams displayed improved human mesenchymal stem cell viability (91 ± 5%) over surfactant-stabilized foams (23 ± 11%). Although the pore size was appropriate for bone grafting applications (115 ± 71 μm), the foams lacked the interconnected architecture necessary for cell infiltration. We hypothesized that a co-stabilization approach with both surfactant and nanoparticles could be used to achieve interconnected pores while maintaining improved cell attachment and larger pore sizes. A range of hydroxyapatite nanoparticle and surfactant concentrations were investigated to determine the effects on microarchitecture and cell behavior. By balancing these interactions, a co-stabilized foam was identified that possessed large, interconnected pores (108 ± 67 μm) and improved cell viability and attachment. The co-stabilized foam was then evaluated as an injectable bone graft including network formation, microscale integration with bone, push out strength, and compressive properties. Overall, this work demonstrated that in situ surface modification with nHA improved cell attachment while retaining desirable bone grafting features and injectability.

Interactions between interfaces dictate stimuli-responsive emulsion behaviour

Stimuli-responsive emulsions offer a dual advantage, combining long-term storage with controlled release triggered by external cues such as pH or temperature changes. This study establishes that thermo-responsive emulsion behaviour is primarily determined by interactions between, rather than within, interfaces. Consequently, the stability of these emulsions is intricately tied to the nature of the stabilizing microgel particles - whether they are more polymeric or colloidal, and the morphology they assume at the liquid interface. The colloidal properties of the microgels provide the foundation for the long-term stability of Pickering emulsions. However, limited deformability can lead to non-responsive emulsions. Conversely, the polymeric properties of the microgels enable them to spread and flatten at the liquid interface, enabling stimuli-responsive behaviour. Furthermore, microgels shared between two emulsion droplets in flocculated emulsions facilitate stimuli-responsiveness, regardless of their internal architecture. This underscores the pivotal role of microgel morphology and the forces they exert on liquid interfaces in the control and design of stimuli-responsive emulsions and interfaces.

Development and Characterization of Pickering Emulsion Stabilized by Walnut Protein Isolate Nanoparticles

This study was conducted to prepare walnut protein isolate nanoparticles (nano-WalPI) by pH-cycling, combined with the ultrasound method, to investigate the impact of various nano-WalPI concentrations (0.5~2.5%) and oil volume fractions (20~70%) on the stability of Pickering emulsion, and to improve the comprehensive utilization of walnut residue. The nano-WalPI was uniform in size (average size of 108 nm) with good emulsification properties (emulsifying activity index and stability index of 32.79 m²/g and 1423.94 min, respectively), and it could form a stable O/W-type Pickering emulsion. When the nano-WalPI concentration was 2.0% and the oil volume fraction was 60%, the best stability of Pickering emulsions was achieved with an average size of 3.33 μm, and an elastic weak gel network structure with good thermal stability and storage stability was formed. In addition, the emulsion creaming index value of the Pickering emulsion was 4.67% after 15 days of storage. This study provides unique ideas and a practical framework for the development and application of stabilizers for food-grade Pickering emulsions.

Acetalized starch-based nanoparticles stabilized acid-sensitive Pickering emulsion as a potential antitumor drug carrier

Pickering emulsions are attracting increased attention owing to their therapeutic applications. However, the slow-release property of Pickering emulsions and the in vivo solid particle accumulation caused by the solid particle stabilizer film limit their applications in therapeutic delivery. In this study, drug-loaded, acid-sensitive Pickering emulsions were prepared using acetal-modified starch-based nanoparticles as stabilizers. The acetalized starch-based nanoparticles (Ace-SNPs) not only act as a solid-particle emulsifier to stabilize Pickering emulsions but also exhibit acid sensitivity and degradability, conducive to the destabilization of Pickering emulsions to release the drug and reduce the effect of particle accumulation in an acidic therapeutic environment. In vitro drug release profiles show that 50 % of curcumin was released in 12 h in an acidic medium (pH 5.4), whereas only 14 % of curcumin was released in 12 h at higher pH (7.4), indicating that the Ace-SNP stabilized Pickering emulsion possess good acid-responsive release characteristics in acidic environments. Moreover, acetalized starch-based nanoparticles and their degradation products showed good biocompatibility, and the resulting curcumin-loaded Pickering emulsions exhibited significant anticancer activity. These features suggest that the acetalized starch-based nanoparticle-stabilized Pickering emulsion has the potential for application as an antitumor drug carrier to enhance therapeutic effects.

Properties of Pickering emulsions stabilized by cellulose nanocrystals extracted from litchi peels

The development of Pickering emulsions which are applicable to the food industry still remains challenges due to the limited availability for biocompatible, edible and natural emulsifiers. The purpose of this study was to extract cellulose nanocrystals from litchi peels (LP-CNCs), and evaluate their emulsifying properties. The results showed that the LP-CNCs were needle-like and they possessed high crystallinity (72.34 %) and aspect ratio. When the concentrations of LP-CNCs were >0.7 wt% or the contents of oil were no >0.5, stable Pickering emulsions were obtained. The microstructures of emulsions confirmed that LP-CNCs formed dense interfacial layers on the surface of oil droplets, which functioned as barriers to prevent aggregation and flocculation among droplets. Rheological results showed that the emulsions exhibited typical shear thinning behavior. The elastic of emulsions was dominant, and their gel strength could be enhanced by regulating the contents of emulsifiers or oil. Additionally, the Pickering emulsions stabilized by LP-CNCs showed extremely high pH, ionic strength, and temperature tolerance. This strategy provides an innovative alternative to tackle the dilemma of preparing highly stable Pickering emulsions using natural particles in food products.

Pickering emulsion stabilized by casein-caffeic acid covalent nanoparticles to enhance the bioavailability of curcumin in vitro and in vivo

BACKGROUND

In recent years, the design of food-grade Pickering emulsion delivery systems has become an effective strategy for improving the low bioavailability of bioactive substances. Protein-based Pickering emulsions have received extensive attention because of a high biocompatibility and loading capacity. The bioavailability of active substances is mainly evaluated by simulating in vitro gastrointestinal digestion. As a model organism for antioxidation and anti-aging, Caenorhabditis elegans can provide additional biological information for the in vivo utilization of active substances.

RESULTS

After the introduction of caffeic acid, the average particle size and Zeta potential of the casein-caffeic acid covalent complex nanoparticles (CCP) were 171.11 nm and - 37.73 mV, respectively. The three-phase contact angle was also increased to 89.8°. By using CCP to stabilize Pickering emulsion (CCE), the retention quantity of the embedded curcumin increased by 2.19-fold after 28 days. In the simulated gastric digestion, curcumin degradation in CCE was reduced by 61.84%, released slowly in the intestinal environment, and the final bioaccessibility was increased by 1.90-fold. In C. elegans, CCE significantly reduced ROS accumulation, increased SOD activity by 2.01-fold and CAT activity by 2.30-fold, decreased MDA content by 36.76%, prolonging the lifespan of nematodes by 13.33% under H₂ O₂ stimulation and improving bioavailability in vivo.

CONCLUSION

The results indictae that CCP-stabilized Pickering emulsion can efficiently implement the physiological activities of bioactive compounds in vitro digestion and C. elegans, and thus it can be regarded as a reliable delivery system for food and medicine. © 2023 Society of Chemical Industry.

Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles

New Pickering emulsion stabilizer LS/XG-NPs (Lotus root starch/xanthan gum nanoparticles) was prepared via autoclaving-cooling method followed by combination with XG. The LS/XG-NPs showed uniform and stable particles with particle size <500 nm, PDI <30, and zeta potential 30-40. The autoclaving-cooling treatment completely changed the crystalline form (from A-type to B-type) and structure of starch; hydrogen bonding and electrostatic interactions were proved to be existed between starch and XG in LS/XG-NPs. The addition of XG increased the contact angle of LS/XG-NPs from 58.79° to 85.42°. In the prepared Pickering emulsion, the LS/XG-NPs adsorbed well on the oil droplets surface, forming a three-dimensional gel network with evenly distributed oil droplets. The Pickering emulsion prepared with LS/XG-NPs showed excellent storage stability and auto-oxidation resistance; the EPA + DHA content in the emulsion remained at 92.46 % after 5 d of storage. The results of this study suggest that LS/XG-NPs have the potential to be food-grade Pickering emulsifiers that not only stabilize emulsions but also prevent emulsion oils from oxidizing.

Polysaccharide Nanofiber-Stabilized Pickering Emulsion Microparticles Induce Pyroptotic Cell Death in Hepatocytes and Kupffer Cells

The intracellular uptake and interaction behavior of emulsion microparticles in liver cells critical to host defense and inflammation is significant to understanding their potential cytotoxicity and biomedical applications. In this study, the cell death responses of fibroblastic, hepatocyte, and Kupffer cells (KCs) induced by four types of emulsion particles that are stabilized by polysaccharide nanofibers (cellulose or chitin), an inorganic nanoparticle (β-tricalcium phosphate), or surfactants are compared. Pickering emulsion (PE) microparticles stabilized by polysaccharide nanofibers or inorganic nanoparticles have a droplet size of 1-3 µm, while the surfactant-stabilized emulsion has a diameter of ≈190 nm. Polysaccharide nanofiber-stabilized PEs (PPEs) markedly induce lactate dehydrogenase release in all cell types. Additionally, characteristic pyroptotic cell death, which is accompanied by cell swelling, membrane blebbing, and caspase-1 activation, occurs in hepatocytes and KCs. These PE microparticles are co-cultured with lipopolysaccharide-primed KCs associated with cytokine interleukin-1β release, and the PPEs demonstrate biological activity as a mediator of the inflammation response. Well-designed PPE microparticles induce pyroptosis of liver cells, which may provide new insight into regulating inflammation-related diseases for designing potent anticancer drugs and vaccine adjuvants.

Is there a difference between surfactant-stabilised and Pickering emulsions?

What measurable physical properties allow one to distinguish surfactant-stabilised from Pickering emulsions? Whereas surfactants influence oil/water interfaces by lowering the oil/water interfacial tension, particles are assumed to have little effect on the interfacial tension. Here we perform interfacial tension (IFT) measurements on three different systems: (1) soybean oil and water with ethyl cellulose nanoparticles (ECNPs), (2) silicone oil and water with the globular protein bovine serum albumin (BSA), and (3) sodium dodecyl sulfate (SDS) solutions and air. The first two systems contain particles, while the third system contains surfactant molecules. We observe a significant decrease in interfacial tension with increasing particle/molecule concentration in all three systems. We analyse the surface tension data using the Gibbs adsorption isotherm and the Langmuir equation of state for the surface, resulting in surprisingly high adsorption densities for the particle-based systems. These seem to behave very much like the surfactant system: the decrease in tension is due to the presence of many particles at the interface, each with an adsorption energy of a few k_BT. Dynamic interfacial tension measurements show that the systems are in equilibrium, and that the characteristic time scale for adsorption is much longer for particle-based systems than for surfactants, in line with their size difference. In addition, the particle-based emulsion is shown to be less stable against coalescence than the surfactant-stabilised emulsion. This leaves us with the conclusion that we are not able to make a clear distinction between the surfactant-stabilised and Pickering emulsions.

Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages

Pickering emulsion is a potential substitute for animal fat due to high stability and solid-like properties. Therefore, the effect of replacing 25%-100% pork backfat with Pickering emulsion (75% corn oil volume fraction) stabilized by modified pea protein-chitosan composite particles on the quality of sausages was studied. All meat pastes exhibited a strong gel-like rheological character (G' > G"). The incorporation of Pickering emulsion in sausages enhanced the textural properties (hardness, springiness, chewiness, cohesiveness and resilience) and the uniformity and compactness of micromorphology, as well as suppressed the cooking loss and TBARS content. In particular, the sausages with a backfat substitution ratio of 100%, showing a similar overall sensory acceptability to the backfat sausage, revealed the best rheological properties, texture properties and micromorphology and the lowest cooking loss and fat oxidation (P < 0.05). The results showed that Pickering emulsion stabilized by modified pea protein-chitosan composite particles is a potential fat substitute for meat products with the desirable characteristics.

Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives

Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.

Temperature-Dependent Nanogel for Pesticide Smart Delivery with Improved Foliar Dispersion and Bioactivity for Efficient Control of Multiple Pests

The use of nanomaterials and nanotechnology to construct a smart pesticide delivery system with target-oriented and controlled-release functions is important to increase the effective utilization rate and minimize environmental residue pollution. A temperature-dependent delivery system can modulate the release of pesticide with temperature to improve the efficacy and precision targeting. A series of poly(N-isopropylacrylamide) (PNIPAM)-based nanogels with high deformability and tunable structure were successfully constructed for smart pesticide delivery and effective pest control. A lambda-cyhalothrin (LC)-loaded Pickering emulsion (LC@TNPE) with a stable gel-like network structure was further formed by the temperature-dependent nanogel to encapsule the pesticide. The foliar wettability, photostability, and controlled-release property of LC@TNPE were effectively enhanced compared to the commercial formulation because of the encapsulation and stabilization of nanogel. The release rate of LC positively correlated with temperature changes and thereby adapted to the trend of pest population increase at higher temperature. The LC@TNPE displayed improved control efficacy on multiple target pests including Plutella xylostella, Aphis gossypii, and Pieris rapae compared with the commercial suspension concentrate and microcapsule suspension, and it showed marked efficacy to control Pieris rapae for an extended duration even at a 40% reduced dosage. Furthermore, the safety was evaluated systematically on cells in vitro and with a nontarget organism. Studies confirmed that the system was relatively safe for HepG2 cells and aquatic organism zebrafish. This research provides an insight into creating an efficient and environmentally friendly pesticide nanoformulation for sustainable agriculture production.

A Review of Pickering Emulsions: Perspectives and Applications

Pickering emulsions are systems composed of two immiscible fluids stabilized by organic or inorganic solid particles. These solid particles of certain dimensions (micro- or nano-particles), and desired wettability, have been shown to be an alternative to conventional emulsifiers. The use of biodegradable and biocompatible stabilizers of natural origin, such as clay minerals, presents a promising future for the development of Pickering emulsions and, with this, they deliver some advantages, especially in the area of biomedicine. In this review, the effects and characteristics of microparticles in the preparation and properties of Pickering emulsions are presented. The objective of this review is to provide a theoretical basis for a broader type of emulsion, in addition to reviewing the main aspects related to the mechanisms and applications to promote its stability. Through this review, we highlight the use of this type of emulsion and its excellent properties as permeability promoters of solid particles, providing ideal results for local drug delivery and use in Pickering emulsions.

Future of industry 5.0 in society: human-centric solutions, challenges and prospective research areas

Industry 4.0 has been provided for the last 10 years to benefit the industry and the shortcomings; finally, the time for industry 5.0 has arrived. Smart factories are increasing the business productivity; therefore, industry 4.0 has limitations. In this paper, there is a discussion of the industry 5.0 opportunities as well as limitations and the future research prospects. Industry 5.0 is changing paradigm and brings the resolution since it will decrease emphasis on the technology and assume that the potential for progress is based on collaboration among the humans and machines. The industrial revolution is improving customer satisfaction by utilizing personalized products. In modern business with the paid technological developments, industry 5.0 is required for gaining competitive advantages as well as economic growth for the factory. The paper is aimed to analyze the potential applications of industry 5.0. At first, there is a discussion of the definitions of industry 5.0 and advanced technologies required in this industry revolution. There is also discussion of the applications enabled in industry 5.0 like healthcare, supply chain, production in manufacturing, cloud manufacturing, etc. The technologies discussed in this paper are big data analytics, Internet of Things, collaborative robots, Blockchain, digital twins and future 6G systems. The study also included difficulties and issues examined in this paper head to comprehend the issues caused by organizations among the robots and people in the assembly line.

Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene

W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.

Pickering Emulsions Stabilized by Mesoporous Nanoparticles with Different Morphologies in Combination with DTAB

The morphology of nanoparticles plays a significant role in the properties and applications of Pickering emulsions. Oil-in-water (O/W) Pickering emulsions were prepared using spherical, rod-like, and thread-like mesoporous silica nanoparticles (MSNPs) in combination with the cationic surfactant dodecyltrimethylammonium bromide (DTAB) as a stabilizer. The effects of nanoparticle morphology on the stability and stimuli-responsive properties of Pickering emulsions were investigated. For spherical and rod-like MSNP systems, stable Pickering emulsions were obtained at DTAB concentrations above 0.2 mmol·L^-1. Stable Pickering emulsions containing thread-like MSNPs were produced at lower DTAB concentrations of approximately 0.1 mmol·L^-1. The droplets with thread-like MSNPs were extremely large with an average diameter around 700 μm at DTAB concentrations of 0.1-0.3 mmol·L^-1, which were approximately 20 times larger than those of conventional droplets. Scanning electron microscopy (SEM) images showed that all three types of MSNPs were located at the O/W interfaces. Irrespective of the morphology of the MSNPs, all the stable Pickering emulsions retained their original appearance for more than 6 months. By adding NaOH and HCl alternatively, the Pickering emulsions containing spherical and rod-like MSNPs could be switched between unstable and stable states more than 60 times. The Pickering emulsions containing thread-like MSNPs, by contrast, could have their droplet size switched between large and small more than 10 times without any obvious phase separation. The high anisotropy of thread-like MSNPs contributed to the low interface curvature of the droplets. This study revealed the relationship between the morphology of MSNPs and the characteristics of Pickering emulsions. These results enrich our knowledge about the formulation of Pickering emulsions and expand their applications.

Chinese yam polysaccharides PLGA-stabilized Pickering emulsion as an adjuvant system for PCV- 2 vaccine to enhance immune response

Chinese yam polysaccharides (CYP) exhibit superior adjuvant activity and modulate the immune response, but the low bioavailability limits their clinical application. Pickering emulsions have been proven as an efficient vaccine delivery system to enhance the immune response. Here, we used the Chinese yam polysaccharides PLGA-stabilized Pickering emulsion adjuvant system (CYP-PPAS) loaded with Porcine circovirus 2 as a vaccine and focused on investigating its adjuvant activity on humoral and cellular immunity in mice. The CYP-PPAS increased PCV-2 antigen loading efficiency and showed a high antigen uptake efficiency by macrophages in vitro. In vivo, CYP-PPAS significantly facilitated DCs maturation in draining lymph nodes than CYP or PPAS alone group. The CYP-PPAS also induced an increased proliferation index and a CD4⁺/CD8⁺ ratio. Meanwhile, in contrast to the CYP and PPAS groups, CYP-PPAS elicited a stronger anti-PCV-2 IgG and mixed Th1/Th2 immune response. Specifically, the CYP-PPAS group displayed the high expression of CD107a, FasL, and Granzyme B secretion to augment a strong cytotoxic lymphocyte response. Overall, the CYP-PPAS was a successful adjuvant system for promoting humoral and cellular immune responses, which opens up an avenue for the development of effective adjuvants against infectious diseases.

Light-responsive Pickering emulsions based on azobenzene-modified particles

Light-responsive particle-stabilised (Pickering) emulsions can in principle be selectively emulsified/demulsified on-demand through the remote application of light. However, despite their wide-ranging potential in applications such as drug delivery and biphasic catalysis, their rational design is extremely challenging and there are very few examples to date. Herein, we investigate a model system based on silica particles functionalised with azobenzene photoswitches to understand the key factors that determine the characteristics of light-responsive Pickering emulsions. The particle hydrophobicity is tuned through judicious variation of the spacer length used to graft the chromophores to the surface, the grafting density, and irradiation to induce trans-cis photoisomerisation. For select emulsions, and for the first time, a reversible transition between emulsified water-in-oil droplets and demulsified water and oil phases is observed with the application of either UV or blue light, which can be repeatedly cycled. A combination of surface energy analysis and optical microscopy is shown to be useful in predicting the stability, and expected light-response, of a given emulsion. Using the observed trends, a set of design rules are presented which will help facilitate the rational design, and therefore, more widespread application of light-responsive Pickering emulsions.

Fibrous Clays in Dermopharmaceutical and Cosmetic Applications: Traditional and Emerging Perspectives

Functionalization of natural clay minerals for high value-added pharmaceutical and cosmetic applications receives significant research attention worldwide attributable to a rising demand and ongoing search for green, efficient, economically sustainable and ecofriendly geomaterials. Fibrous clays, i.e. palygorskite and sepiolite, are naturally-occurring hydrated magnesium aluminum silicate clay minerals with 2:1 layer-chain microstructure and one-dimensional nanofibrous morphology. Due to their unique structural, textural and compatibility features, over the past decade, fibrous clays and their organic modified derivatives are increasingly used in the dermopharmaceutical and cosmetic fields as excipients, active agents or nanocarriers to develop novel skin delivery systems or to modify drug release profile for enhanced health effects. This comprehensive review presents the up-to-date information on fibrous clays used in topically-applied products for therapeutic and cosmetic purposes with the focus on their performance-related structural characteristics and the underlying mechanisms. The recent advancement of fibrous clay-based skin delivery systems was summarized in wide range of applications including pelotherapy, wound healing, antimicrobial action, coloration and UV protection. An overview of the commonly used topically-applied dosage forms (powders, hydrogels, films, peloids and Pickering emulsion) as well as the toxicological aspects was also included, which might provide guidance to the design and development of fibrous clay-based skin delivery systems.

Maximum Incorporation of Soft Microgel at Interfaces of Water in Oil Emulsion Droplets Stabilized by Solid Silica Spheres

The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion droplets is crucial for several applications. However, the stabilization of water in non-polar oil emulsions with hydrophilic soft material alone is, besides certain exceptions, not possible. In our previous works, we showed that stabilizing the emulsions with well-characterized spherical hydrophobic silica nanospheres (SNs) and soft equally charged microgel particles (MGs) is a robust strategy to stabilize w/o emulsions while still incorporating a large amount of MGs at the interface. In the present study, we address the question of what the maximum amount of MGs at the interface in these kinds of emulsion droplets can be. By using well-characterized mono-disperse SNs, we are able to calculate the fraction of interface covered by the SNs and complementary that of the present MG. We found that it is not possible to decrease the SN coverage below 56% irrespective of MG softness and SN size. The findings elucidate new perspectives to the broader topic of soft/solid stabilized emulsions.

Wettability tunable metal organic framework functionalized high internal phase emulsion porous monoliths for fast solid-phase extraction and sensitive analysis of hydrophilic heterocyclic amines

Surface wettability greatly influences the adsorptive, catalytic, and diffuse performances of a porous material. To realize the improved adsorption performance to hydrophilic heterocyclic amines (HAs), polymeric high internal phase emulsions (polyHIPEs) that can be tuned from hydrophobic to hydrophilic is synthesized by facilely regulating the amount of metal organic frameworks (MOFs). The water contact angle of the MOFs and polyHIPEs hybrids (MOFs@polyHIPEs) decreases from 133° to 0° as the amount of amide-modified MOFs increases from 0% to 10%. The hydrophilization of divinybenzene (DVB) based polyHIPEs by MOFs hybridization significantly enhances their adsorption performance and enables them to be suitable for the solid phase extraction (SPE) of hydrophilic HAs. Under the optimized conditions, the MOFs@polyHIPEs achieve adsorption capacities ranging from 42.89 to 86.71 µg/g for HAs through the π-π interaction and hydrogen bonding. The adsorption follows the pseudo-second-order kinetic model, and the nitrogen atoms in/on the imidazole ring are identified as the active adsorption sites for hydrogen bonding. This SPE method, along with HPLC-MS detection, provides detection limits of HAs as low as 0.00020-0.00040 ng/mL. This work offers a feasible strategy in tuning the surface wettability of polyHIPEs without post-modification to achieve high-efficiency enrichment and analysis of HAs.

Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture

This study evaluated the feasibility of fabricating food-grade HIPEs using a dihydromyricetin and lysozyme mixture. The effects of the oil phase volume fraction (φ), composition (lysozyme:dihydromyricetin, k), and addition amount (w) of the mixture on the formation and properties of the HIPEs were analyzed. Then, the interactions of dihydromyricetin and lysozyme were investigated. The results indicated that when w was 0.4%, HIPEs with φ value of 90% could be obtained. Furthermore, the k also affected the microstructure, mechanical properties, oil oxidation, and lutein protection ability of the HIPEs. However, the presence of dihydromyricetin did not affect lysozyme activity. Both isothermal titration calorimetry and molecular simulations proved that they did not form a typical host-guest complex. But, dihydromyricetin could absorb on the lysozyme surface. Therefore, we speculated that lysozyme and dihydromyricetin particles could overlap and form a 3D network structure to stabilize the HIPEs, which was consistent with the microstructure observations.

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions. In this context, the present work aims to develop Pickering emulsions stabilized by natural-based curcumin-loaded particles produced by the solid dispersion technique as promising mayonnaise-like food sauce alternatives. Two particle formulations (KC1 and KC2) were produced using k-carrageenan as the matrix material and different curcumin contents, then employed in the preparation of three Pickering emulsion formulations comprising different oil fractions (φ) and particle concentrations (KC1 φ 0.4 (4.7%), KC2 φ 0.4 (4.7%) and KC2 φ 0.6 (4.0%)). The creaming index tests accompanied by the optical microscopy analysis evidenced the good stability of the developed products for the tested period of 28 days. The final products were tested concerning color attributes, pH, oxidative stability, textural, and nutritional composition, and compared with two commercial mayonnaises (traditional and light products). Overall, the produced emulsions were characterized by a bright yellow color (an appealing attribute for consumers), an acidic pH (similar to mayonnaise), and a considerably improved oxidative stability, implying a foreseeable longer shelf life. The sauce KC1 φ 0.4 (4.7%) showed a similar texture to the light commercial mayonnaise, being a promising alternative to conventional sauces, holding a low-fat content and potentially added benefits due to the curcumin and virgin olive oil intrinsic properties.

Pickering Emulsions and Antibubbles Stabilized by PLA/PLGA Nanoparticles

Micrometer-sized double emulsions and antibubbles were produced and stabilized via the Pickering mechanism by colloidal interfacial layers of polymeric nanoparticles (NPs). Two types of nanoparticles, consisting either of polylactic acid (PLA) or polylactic-co-glycolic acid (PLGA), were synthesized by the antisolvent technique without requiring any surfactant. PLA nanoparticles were able to stabilize water-in-oil (W/O) emulsions only after tuning the hydrophobicity by means of a thermal treatment. A water-in-oil-in-water (W/O/W) emulsion was realized by emulsifying the previous W/O emulsion in a continuous water phase containing hydrophilic PLGA nanoparticles. Both inner and outer water phases contained a sugar capable of forming a glassy phase, while the oil was crystallizable upon freezing. Freeze drying the double emulsion allowed removing the oil and water and replacing them with air without losing the three-dimensional (3D) structure of the original emulsion owing to the sugar glassy phase. Reconstitution of the freeze-dried double emulsion in water yielded a dispersion of antibubbles, i.e., micrometric bubbles containing aqueous droplets, with the interfaces of the antibubbles being stabilized by a layer of adsorbed polymeric nanoparticles. Remarkably, it was possible to achieve controlled release of a flourescent probe (calcein) from the antibubbles through heating to 37 °C leading to bursting of the antibubbles.

Engineering proteinaceous colloidosomes as enzyme carriers for efficient and recyclable Pickering interfacial biocatalysis

Despite Pickering interfacial biocatalysis being a popular topic in biphasic biocatalysis, the development of water-in-oil (w/o) emulsion systems stabilized by single particles remains a challenge. For the first time, hydrophobized proteinaceous colloidosomes with magnetic-responsiveness are developed to function as both an enzyme carrier and emulsifier, achieving a breakthrough in protein-based w/o Pickering bioconversion. Enzyme-loaded protein colloidosomes are synthesized by a facile and mild method via emulsion templating. This system exhibits superior catalytic activity to other systems at the oil–water interface. Besides, feasible enzyme recovery and reusability ensure that this novel system can be employed as an efficient and eco-friendly recyclable platform.

Engineering proteinaceous colloidosomes with magnetic-responsiveness are designed as both enzyme carrier and emulsifier, achieving a breakthrough in protein-based w/o Pickering interfacial biocatalysis.