Evaluation of the repartition of the particles in Pickering emulsions in relation with their rheological properties

Structured Liquid-in-Liquid Emulsion Stabilized by Surface-Engineered Liquid Metal Droplets as "Mutant" Pickering Emulsifiers

Liquid metals (LMs), i.e., metals and alloys that exist in a liquid state at room temperature, have recently attracted considerable attention owing to their electronic and rheological properties useful in various cutting-edge technologies. In this study, eutectic Ga-In (EGaIn), one of the most studied LMs, in its microdroplet form was engineered to produce a novel droplet-type surfactant that can stabilize a liquid-in-liquid emulsion with unique functionality and processability. Dual-engineered LM droplets with a robust SiO2 encapsulation shell and adsorbed amphiphilic cetyltrimethylammonium bromide (CTAB) exhibited high chemical stability against water-mediated oxidation while possessing excellent oil-water interfacial activity. These engineered droplet-type surfactants densely adsorb at microscale water-oil interfaces and prevent coalescence of the dispersed oil droplets in the liquid continuous phase, thereby producing long-term stable oil-in-water (O/W) emulsions─these droplet-type surfactants were named as "mutant" Pickering emulsifiers, indicating particle emulsifiers (different from molecular surfactants) that are similar to conventional Pickering emulsifiers, but consisting of the liquid core instead of the solid. The resulting emulsions exhibited enhanced yield stresses with viscoelastic properties, even at a minimal LM load, and showed remarkable sedimentation stability, indicating significant implications in terms of processability in versatile applications. The "structured" nature of such emulsions combined with the excellent photothermal conversion ability of LM droplets adsorbed at O/W interfaces resulted in the extremely localized photothermal heating effect. Furthermore, photothermally responsive phase-change oil droplets were produced using engineered LM droplets, which can be used for the on-demand release of valuable oil-soluble cargo as a potential application. We expect that engineered LM droplets as novel droplet-type emulsifiers of immiscible liquids in colloidal multidisperse systems will provide unique opportunities for various applications.

Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation

The long-term application of plant essential oils in food preservation coatings is limited by their poor water solubility and high volatility, despite their recognized synergistic antimicrobial effects in postharvest fruit preservation. To overcome these limitations, a Pickering emulsion loaded with thyme essential oil (TEO) was developed by utilizing hydrogen bonding and electrostatic interactions to induce cross-linking of chitosan particles. This novel emulsion was subsequently applied in the postharvest storage of strawberries. The shear-thinning behavior (flow index <1) and elastic gel-like characteristics of the emulsion made it highly suitable for spray application. Regarding TEO release, the headspace concentration of TEO increased from 0.21 g/L for pure TEO to 1.86 g/L after two instances of gas release due to the stabilizing effect of the chitosan particles at the oil-water interface. Notably, no phase separation was observed during the 10-day storage of the emulsion. Consequently, the emulsion was successfully employed for the postharvest storage of strawberries, effectively preventing undesirable phenomena such as weight loss, a decrease in firmness, an increase in pH, and microbial growth. In conclusion, the developed Pickering emulsion coating exhibits significant potential for fruit preservation applications, particularly for extending the shelf life of strawberries.

Particles' Organization in Direct Oil-in-Water and Reverse Water-in-Oil Pickering Emulsions

This paper addresses the impact of the particle initial wetting and the viscosity of the oil phase on the structure and rheological properties of direct (Oil/Water) and reverse (Water/Oil) Pickering emulsions. The emulsion structure was investigated via confocal microscopy and static light scattering. The flow and viscoelastic properties were probed by a stress-controlled rheometer. Partially hydrophobic silica particles have been employed at 1 and 4 wt.% to stabilize dodecane or paraffin-based emulsions at 20 vol.% of the dispersed phase. W/O emulsions were obtained when the particles were dispersed in the oily phase while O/W emulsions were prepared when the silica was introduced in the aqueous phase. We demonstrated that, although the particles adsorbed at the droplets interfaces for all the emulsions, their organization, the emulsion structure and their rheological properties depend in which phase they were previously dispersed in. We discuss these features as a function of the particle concentration and the oil viscosity.

Rotating Micro-Spheres for adsorption monitoring at a fluid interface

HYPOTHESIS

A broad range of phenomena, such as emulsification and emulsion stability, foam formation or liquid evaporation, are closely related to the dynamics of adsorbing colloidal particles. Elucidation of the mechanisms implied is key to a correct design of many different types of materials.

EXPERIMENTS

Microspheres forced to rotate near a fluid interface exhibit a roto-translational hydrodynamic mechanism that is hindered by capillary torques as soon as the particles protrude the interface. Under these conditions, the time evolution in the ratio of moving spheres provides a direct description of the adsorption kinetics, while microscopy monitoring of particle acceleration\deceleration informs about the adsorption\desorption dynamics. In this work, the proposed strategy is applied at an air/water interface loaded with spherical magnetic particles negatively charged, forced to rotate by the action of a rotating magnetic field.

FINDINGS

The proposed method enables the adsorption/desorption dynamics to be followed during the earliest phase of the process, when desorption of a small fraction of particles is detected, as well as to estimate approximated values of the adsorption/desorption constants. The results obtained show that the addition of a monovalent salt or a cationic (anionic) surfactant promotes (inhibits) both adsorption and formation of permanent bonds between particles.

A rheological investigation of oil-in-water Pickering emulsions stabilized by cellulose nanocrystals

HYPOTHESIS

High and medium internal phase Pickering emulsions stabilized with cellulose nanocrystals (CNCs) exhibited very different performance compared to their peers stabilized with a surfactant. In this paper, we ascribed the difference to the formation of hydrogen bonding and van der Waals interactions between the CNC nanoparticles on adjacent oil droplets.

EXPERIMENTS

Rheological properties of CNC-stabilized oil-in-water medium internal phase emulsions (MIPEs, oil content = 65% v/v) and high internal phase emulsions (HIPEs, oil content = 80% v/v) were comprehensively characterized using both oscillatory and rotational tests.

FINDINGS

It was found that in the MIPEs, the van der Waals and hydrogen bonding interactions dominate the emulsion properties, whereas the compact structure of oil droplets plays a more important role in the HIPEs. CNC concentration in the aqueous phase also affects the emulsion properties, especially for the HIPEs, and the results can be correlated to the stabilization mechanisms we previously reported. The information from these tests provides a much-needed guidance for the practical application of CNC-stabilized emulsions.

Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70)

In this work, oil-in-water emulsions stabilised by milk protein concentrate (MPC70) were investigated. The MPC70 concentration was kept constant at 5% (close to the protein content found in skim milk) and the oil volume fraction was varied from 20 to 65%. Sonication was performed at 20 kHz and at a constant power of 14.4 W for a total emulsion volume of 10 mL. Under certain oil concentration (≥35%) and sonication times (≥3s) the emulsion aggregated and formed high-viscosity pseudo plastic materials. However, the viscosity behaviour of the emulsion made with 35% oil reverted to that of a liquid if sonicated for longer times (≥15 s). Confocal laser scanning microscopy showed clearly that the oil droplets are aggregated under the sonication conditions and oil concentrations indicated above. An attempt to explain this behaviour through a simple model based on the bridging of oil droplets by the MPC70 particles and, taking into account the oil droplet and MPC70 particle sizes as well as the oil volume fraction, was made. The model fails to describe in details the aggregation behaviour of these emulsions, likely due to the inhomogeneous protein layer, where both free caseins and casein micelles are adsorbed, and to the packing of the oil droplets at concentrations ≤55%. Nonetheless, this work demonstrates the potential of ultrasound processing for the formation of dairy emulsions with tailored textures.