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Li Y, Yang D, Wang S, Xu H, Li P. Fabrication and Optimization of Pickering Emulsion Stabilized by Lignin Nanoparticles for Curcumin Encapsulation. ACS OMEGA 2024; 9:21994-22002. [PMID: 38799355 PMCID: PMC11112700 DOI: 10.1021/acsomega.3c10395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 03/21/2024] [Accepted: 03/27/2024] [Indexed: 05/29/2024]
Abstract
To develop reversible pH-responsive emulsifiers of natural origin, alkali lignin (AL) was used to develop oil-in-water Pickering emulsions. AL was first modified to synthesize quaternized alkali lignin (QAL), which displayed pH-responsive properties and demonstrated solubility in both acidic and alkaline solutions. In contrast, QAL exhibited insolubility and formed particles in neutral solutions, thereby making it a suitable candidate for utilization as an emulsifier in doubly pH-responsive Pickering emulsions. At pH 5-9, the emulsions were stable. Above or below this pH range, the system demulsifies, resulting in a reversible Pickering emulsifier with two pH-controlled transitions. On the basis of this pH-dependent behavior, lignin-based Pickering emulsions (LPE) could be subjected to several cycles of emulsification-demulsification by alternating the pH of the aqueous phase between basic and acidic, while the droplet size and storage stability were maintained. Curcumin was used as a drug model to study the loading/release behavior of LPE, finding that 50.08% of curcumin could be encapsulated in LPE. The in vitro release of curcumin was pH-dependent. In addition, LPE exhibited an outstanding protective effect against the ultraviolet-induced degradation of curcumin.
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Affiliation(s)
- Yuanyuan Li
- College
of Pharmacy, Henan University of Chinese
Medicine, 156 Jinshui East Road, Zhengzhou 450046, China
| | - Dongjie Yang
- School
of Chemistry and Chemical Engineering, South
China University of Technology, 381 Wushan Road, Tianhe District , Guangzhou 510640, China
| | - Sijia Wang
- College
of Pharmacy, Henan University of Chinese
Medicine, 156 Jinshui East Road, Zhengzhou 450046, China
| | - Huifang Xu
- College
of Pharmacy, Henan University of Chinese
Medicine, 156 Jinshui East Road, Zhengzhou 450046, China
| | - PengWei Li
- College
of Pharmacy, Henan University of Chinese
Medicine, 156 Jinshui East Road, Zhengzhou 450046, China
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2
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Yin C, Chen X, Zhang H, Xue Y, Dong H, Mao X. Pickering emulsion biocatalysis: Bridging interfacial design with enzymatic reactions. Biotechnol Adv 2024; 72:108338. [PMID: 38460741 DOI: 10.1016/j.biotechadv.2024.108338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 01/21/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
Non-homogeneous enzyme-catalyzed systems are more widely used than homogeneous systems. Distinguished from the conventional biphasic approach, Pickering emulsion stabilized by ultrafine solid particles opens up an innovative platform for biocatalysis. Their vast specific surface area significantly enhances enzyme-substrate interactions, dramatically increasing catalytic efficiency. This review comprehensively explores various aspects of Pickering emulsion biocatalysis, provides insights into the multiple types and mechanisms of its catalysis, and offers strategies for material design, enzyme immobilization, emulsion formation control, and reactor design. Characterization methods are summarized for the determination of drop size, emulsion type, interface morphology, and emulsion potential. Furthermore, recent reports on the design of stimuli-responsive reaction systems are reviewed, enabling the simple control of demulsification. Moreover, the review explores applications of Pickering emulsion in single-step, cascade, and continuous flow reactions and outlines the challenges and future directions for the field. Overall, we provide a review focusing on Pickering emulsions catalysis, which can draw the attention of researchers in the field of catalytic system design, further empowering next-generation bioprocessing.
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Affiliation(s)
- Chengmei Yin
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China
| | - Xiangyao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China
| | - Haiyang Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China
| | - Yong Xue
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China
| | - Hao Dong
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China.
| | - Xiangzhao Mao
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
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3
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Liu C, Tian Y, Ma Z, Zhou L. Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite. Foods 2023; 12:2366. [PMID: 37372577 DOI: 10.3390/foods12122366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 06/02/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
A Pickering emulsion was prepared using β-cyclodextrin (β-CD) and a cinnamaldehyde (CA)/β-CD composite as emulsifiers and corn oil, camellia oil, lard oil, and fish oil as oil phases. It was confirmed that Pickering emulsions prepared with β-CD and CA/β-CD had good storage stability. The rheological experiments showed that all emulsions had G' values higher than G″, thus confirming their gel properties. The results of temperature scanning rheology experiments revealed that the Pickering emulsion prepared with β-CD and CA/β-CD composites had high stability, in the range of 20-65 °C. The chewing properties of Pickering emulsions prepared by β-CD and corn oil, camellia oil, lard, and herring oil were 8.02 ± 0.24 N, 7.94 ± 0.16 N, 36.41 ± 1.25 N, and 5.17 ± 0.13 N, respectively. The chewing properties of Pickering emulsions made with the CA/β-CD composite and corn oil, camellia oil, lard, and herring oil were 2.51 ± 0.05 N, 2.56 ± 0.05 N, 22.67 ± 1.70 N, 3.83 ± 0.29 N, respectively. The texture properties confirmed that the CA/β-CD-composite-stabilized-emulsion had superior palatability. After 28 days at 50 °C, malondialdehyde (MDA) was detected in the emulsion. Compared with the β-CD and CA + β-CD emulsion, the CA/β-CD composite emulsion had the lowest content of MDA (182.23 ± 8.93 nmol/kg). The in vitro digestion results showed that the free fatty acid (FFA) release rates of the CA/β-CD composite emulsion (87.49 ± 3.40%) were higher than those of the β-CD emulsion (74.32 ± 2.11%). This strategy provides ideas for expanding the application range of emulsifier particles and developing food-grade Pickering emulsions with antioxidant capacity.
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Affiliation(s)
- Caihua Liu
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yachao Tian
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zihan Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Gu R, Li C, Shi X, Xiao H. Naturally occurring protein/polysaccharide hybrid nanoparticles for stabilizing oil-in-water Pickering emulsions and the formation mechanism. Food Chem 2022; 395:133641. [PMID: 35816986 DOI: 10.1016/j.foodchem.2022.133641] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 06/17/2022] [Accepted: 07/04/2022] [Indexed: 12/12/2022]
Abstract
In this study, we reported for the first time that the natural protein/polysaccharide hybrid nanoparticles (PPH NPs) with a diameter of ∼ 129 nm, originating from Lactobacillus plantarum fermented cheese whey, could act as green-based NPs for stabilizing Pickering emulsions. Characterizations of PPH NPs showed that the negative-charged PPH NPs were composed of ∼ 37.7% total protein and ∼ 7.3% polysaccharide bearing several functional groups, such as -OH, -NH, -COOH, etc.; and displayed excellent emulsifying capacity in preparing oil-in-water Pickering emulsions. The obtained emulsions exhibited gel-like behavior with excellent stability against the variation of pH, ionic strength, and temperature. Confocal observations showed that PPH NPs effectively adsorbed and anchored at the oil-water interface, thus creating the steric hindrance to inhibit droplet coalescence. This research is of importance in developing novel and biocompatible Pickering stabilizers with outstanding performance, as well as enable a versatile design of stable Pickering emulsions suitable for food industries.
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Affiliation(s)
- Ruihan Gu
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Chengcheng Li
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Xiaotong Shi
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3, Canada.
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Hernández-Grijalva MI, Serrano-Sandoval SN, Gutiérrez-Uribe JA, Serna-Saldivar SO, Milán-Carrillo J, Antunes-Ricardo M, Villela-Castrejón J, Guardado-Félix D. Application of protein fractions from selenized sprouted chickpeas as emulsifying agents and evaluation of their antioxidant properties. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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6
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Xia C, Han L, Zhang C, Xu M, Liu Z, Chen Y, Zhu Y, Yu M, Wu W, Yin S, Huang J, Zheng Z, Zhang R. Preparation and optimization of Pickering emulsion stabilized by alginate-lysozyme nanoparticles for β-carotene encapsulation. Colloid Polym Sci 2022. [DOI: 10.1007/s00396-022-05024-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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A soft Pickering emulsifier made from chitosan and peptides endows stimuli-responsiveness, bioactivity and biocompatibility to emulsion. Carbohydr Polym 2022; 277:118768. [PMID: 34893215 DOI: 10.1016/j.carbpol.2021.118768] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 01/09/2023]
Abstract
Polymeric Pickering emulsifiers may bring new insights to emulsion theory and practice due to their soft characters. Herein, a group of soft Pickering emulsifiers, chitosan-casein hydrophobic peptides nanoparticles (CS-CHP NPs) were prepared with a non-covalent anti-solvent procedure. The CS-CHP NPs provided the contact angles of 37.2°-87.4°, stabilizing O/W or W/O emulsions with enhanced thermal stability, endowing the emulsion with pH and CO2/N2 responsiveness. The emulsifying behavior and mechanism presented by CS-CHP NPs were different from that of ordinary hard Pickering emulsifiers, where the appropriate contact angle was 37.2° instead of 87.4° for stabilizing O/W emulsions. Moreover, the nanoparticles possess antioxidant, antibacterial activities and excellent biocompatibility. DPPH and ABTS scavenging activity of the CS-CHP NPs were >220% of that of CS NPs. The last, the emulsion provided high-efficient encapsulation of curcumin, making the soft Pickering emulsifiers a group candidate for drug delivery in food, cosmetics and pharmaceutical industry.
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8
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Chen Z, An C, Wang Y, Zhang B, Tian X, Lee K. A green initiative for oiled sand cleanup using chitosan/rhamnolipid complex dispersion with pH-stimulus response. CHEMOSPHERE 2022; 288:132628. [PMID: 34687682 DOI: 10.1016/j.chemosphere.2021.132628] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 09/27/2021] [Accepted: 10/18/2021] [Indexed: 06/13/2023]
Abstract
The released oil can affect the vulnerable shoreline environment if the oil spills happen in coastal waters. The stranded oil on shorelines is persistent, posing a long-term influence on the intertidal ecosystem after weathering. Therefore, shoreline cleanup techniques are required to remove the oil from the shoreline environment. In this study, a new shoreline cleanup initiative using chitosan/rhamnolipid (CS/RL) complex dispersion with pH-stimulus response was developed for oiled sand cleanup. The results of factorial and single-factor design revealed that the CS/RL complex dispersion maintained high removal efficiency for oiled sand with different levels of oil content in comparison to using rhamnolipid alone. However, the increase of salinity negatively affected the removal efficiency. The electrostatic screening effect of high ionic strength can hinder the formation of the CS/RL complex, and thus reduce removal efficiency. The pH-responsive characteristic of chitosan allows the easy separation of water and oil in washing effluent. The chitosan polyelectrolytes aggregated and precipitated due to the deprotonation of amino groups by adjusting the pH of the washing effluent to above 8. The microscope image demonstrated that the chitosan aggregates wrapped around the oil droplets and settled to the bottom together, thus achieving oil-water separation. Such pH-stimulus response may help achieve an easy oil-water separation after washing. These findings have important implications for developing the new strategies of oil spill response.
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Affiliation(s)
- Zhikun Chen
- Department of Building, Civil and Environmental Engineering, Concordia University, Montreal, QC, H3G 1M8, Canada
| | - Chunjiang An
- Department of Building, Civil and Environmental Engineering, Concordia University, Montreal, QC, H3G 1M8, Canada.
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, QC, H9X 3V9, Canada
| | - Baiyu Zhang
- Northern Region Persistent Organic Pollutant Control (NRPOP) Laboratory, Faculty of Engineering and Applied Science, Memorial University, St. John's, NL, A1B 3X5, Canada
| | - Xuelin Tian
- Department of Building, Civil and Environmental Engineering, Concordia University, Montreal, QC, H3G 1M8, Canada
| | - Kenneth Lee
- Fisheries and Oceans Canada, Ecosystem Science, Ottawa, ON, K1A 0E6, Canada
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9
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pH-switchable pickering emulsions stabilized by polyelectrolyte-biosurfactant complex coacervate colloids. J Colloid Interface Sci 2021; 600:23-36. [DOI: 10.1016/j.jcis.2021.04.135] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 04/25/2021] [Accepted: 04/26/2021] [Indexed: 02/06/2023]
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10
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Cui F, Zhao S, Guan X, McClements DJ, Liu X, Liu F, Ngai T. Polysaccharide-based Pickering emulsions: Formation, stabilization and applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106812] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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11
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Yu S, Lv M, Lu G, Cai C, Jiang J, Cui Z. pH-Responsive Behavior of Pickering Emulsions Stabilized by a Selenium-Containing Surfactant and Alumina Nanoparticles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:10683-10691. [PMID: 34448589 DOI: 10.1021/acs.langmuir.1c01179] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Herein, we describe pH-responsive Pickering emulsions stabilized by a sodium carboxylate-derived selenium surfactant (C10-Se-C10·(COONa)2) in combination with positively charged alumina nanoparticles. Unlike other bola-type carboxylate surfactants (e.g., disodium eicosanoate), C10-Se-C10·(COONa)2 is soluble in water with a low Krafft temperature (36.1 °C). The emulsions are sensitive to pH variations, and efficient demulsification can be achieved by a pH trigger. The carboxylic sodium group in the C10-Se-C10·(COONa)2 structure can be reversibly cycled between its anionic and nonionic states (carboxylic acid), resulting in a pH-controlled electrostatic attraction between the surfactant and alumina. The Pickering emulsion can be reversibly switched between "on" (stable) and "off" (unstable) states by pH at least four times. Compared with the emulsions stabilized by specially synthesized stimuli-responsive particles or surfactants, the method reported here is much easier to implement and requires very low concentrations of the surfactant and nanoparticles, with potential applications in the fields of biomedicine, drug delivery, and cosmetics.
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Affiliation(s)
- Shijie Yu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China
| | - Miao Lv
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China
| | - Guoping Lu
- Chemical Engineering College, Nanjing University of Science and Technology, Nanjing, Jiangsu 210094, P. R. China
| | - Chun Cai
- Chemical Engineering College, Nanjing University of Science and Technology, Nanjing, Jiangsu 210094, P. R. China
| | - Jianzhong Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China
| | - Zhenggang Cui
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China
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Lu H, Tian Y. Nanostarch: Preparation, Modification, and Application in Pickering Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6929-6942. [PMID: 34142546 DOI: 10.1021/acs.jafc.1c01244] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Nanostarch, as a food-grade Pickering emulsion stabilizer, has attracted wide attention owing to its biodegradability, nontoxicity, small size, and large specific surface area. In this review, the preparation, modification, and application of Pickering emulsions incorporating nanostarch are described. At present, methods for nanostarch preparation mainly include acid hydrolysis, acid hydrolysis combined with other treatments, nanoprecipitation, ultrasonication, ball milling, and cross-linking. Nanostarch is a promising Pickering emulsion stabilizer, and its emulsifying ability of nanostarch is significantly improved by hydrophobic modification. The hydrophobicity, charge, size, and content of nanostarch affect the emulsion stability. Future developments in this area of research include the efficient and environmentally friendly preparation of nanostarch as well as the control of its hydrophobicity via modification. Future studies should focus on the digestibility and storage stability of Pickering emulsions stabilized by nanostarch under different conditions.
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Affiliation(s)
- Hao Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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13
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Tang Y, Gao C, Zhang Y, Tang X. The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratio between chitosan and sodium alginate. Int J Biol Macromol 2021; 183:1402-1409. [PMID: 34019920 DOI: 10.1016/j.ijbiomac.2021.05.098] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/13/2021] [Accepted: 05/15/2021] [Indexed: 01/21/2023]
Abstract
The purpose of this study was to further improve the physiochemical stability of the chitosan (CS) particle-stabilized Pickering emulsion by coating with sodium alginate (SA). The effect of different mass ratios of CS and SA (1:0.5-1:2) on the microstructure, rheology and the stability of the emulsions were comprehensively evaluated by various methods such as optical microscope, scanning electron microscope, rheometer, and low-field nuclear magnetism. The multilayer emulsion with low content of SA (CS:SA = 1:0.5) presented bridging flocculation. If SA concentration was high (CS:SA = 1:1-1:2), the surface of the Pickering emulsion droplets was completely covered by the SA. At this time, multilayer emulsion droplets became stable due to strong electrostatic and/or steric repulsion. Too high SA concentration (CS:GA = 1:2) might also promote the accumulation of moisture. In addition, the CS/SA multilayer emulsion showed higher coalescence stability under different environmental treatments but its creaming stability and flocculation stability were still sensitive to pH (2, 4 and 10), temperature (4 °C and 80 °C) and ionic strength (300-500 mM). In all, the addition of the proper level SA (CS:GA = 1:1-1:2) could increase the stability of CS particle-stabilized Pickering emulsion.
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Affiliation(s)
- Yang Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Yan Zhang
- Hebei Key Laboratory of Food Safety, Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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14
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Lu P, He S, Zhou Y, Zhang Y. Adsorption, micellization and antimicrobial activity of formyl-containing cationic surfactant in diluted aqueous solutions. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2020.115168] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Yang L, Zhao X, Lei M, Sun J, Yang L, Shen Y, Zhao Q. Facile construction of thermo-responsive Pickering emulsion for esterification reaction in phase transfer catalysis system. MOLECULAR CATALYSIS 2021. [DOI: 10.1016/j.mcat.2020.111335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Lv X, Li X, Zhu P, Ge Y, Li Q, Lu H. Regulating redox and pH- responsive behavior of emulsion by varying alkane carbon number of tertiary amine. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1857265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Xin Lv
- State Key Laboratory of Natural Gas Hydrates, Beijing, China
| | - Xiaojiang Li
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu, P. R. China
| | - Peiyao Zhu
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu, P. R. China
| | - Yang Ge
- State Key Laboratory of Natural Gas Hydrates, Beijing, China
| | - Qingping Li
- State Key Laboratory of Natural Gas Hydrates, Beijing, China
| | - Hongsheng Lu
- State Key Laboratory of Natural Gas Hydrates, Beijing, China
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu, P. R. China
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17
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Li X, Zhu P, Lv X, Yan G, Lu H. Redox and Doubly pH-Switchable Pickering Emulsion. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:14288-14295. [PMID: 33201711 DOI: 10.1021/acs.langmuir.0c02505] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this work, a novel Pickering emulsion is stabilized by silica nanoparticles functioned with a redox and pH-responsive surfactant FA-DMDA-Ox that is prepared simply by direct neutralization of ferrocenecarboxylic acid (FA) and N,N-dimethyldodecylamine (DMDA) and exhibits redox and doubly pH-switchable behavior. Here, the Pickering emulsion can be stabilized easily by combining hydrophilic silica nanoparticles with less than 0.1 wt % FA-DMDA-Ox. After adding Na2SO3 and H2O2 alternately, the demulsification and emulsification of this Pickering emulsion are controlled reversibly. Moreover, the emulsion is switched "off" upon the addition of HCl and switched "on" upon the addition of NaOH and is also switched off upon the addition of NaOH and switched on upon the addition of HCl, which demonstrate the doubly pH-switchable behavior. Based on the analysis of ζ-potential, contact angle, and adsorbed amount of silica nanoparticles, the pH and redox-switchable mechanism of the Pickering emulsion are analyzed. Here, the redox-switchable behavior is induced by the reversible adsorption and desorption of FA-DMDA-Ox on the surface of silica nanoparticles. The pH-switchable behavior is driven by the controllable dispersion systems of silica nanoparticles and FA-DMDA-Ox because of the doubly pH switchability of FA-DMDA-Ox. More importantly, upon adding fresh oil after removing the original oil, the Pickering emulsion is recycled three times. Hence, the multiswitchable Pickering emulsion can be expected to be treated as a multifunctional material in practical applications, such as oil or wax removal in the petroleum industry.
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Affiliation(s)
- Xiaojiang Li
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, P. R. China
| | - Peiyao Zhu
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, P. R. China
| | - Xin Lv
- State Key Laboratory of Natural Gas Hydrates, Beijing 100028, P. R. China
| | - Guijiang Yan
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, P. R. China
| | - Hongsheng Lu
- State Key Laboratory of Natural Gas Hydrates, Beijing 100028, P. R. China
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, P. R. China
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Chen L, Ao F, Ge X, Shen W. Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications. Molecules 2020; 25:E3202. [PMID: 32674301 PMCID: PMC7397194 DOI: 10.3390/molecules25143202] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/14/2023] Open
Abstract
In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.
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Affiliation(s)
- Lijuan Chen
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Fen Ao
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
| | - Xuemei Ge
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Wen Shen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710000, China;
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