Quantification of Spontaneous W/O Emulsification and its Impact on the Swelling Kinetics of Multiple W/O/W Emulsions

Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate

BACKGROUND

In order to study the effect of adsorption of surfactant at the two interfacial layers on emulsion stability, the kinetically stable water-in-oil-in-water (W/O/W) emulsion carriers were prepared using polyglycerol polyricinoleate (PGPR) and gum arabic (GA) as emulsifiers. The relationship between the adsorption of the surfactant and the stability mechanism of the emulsions was elucidated.

RESULTS

When the contents of PGPR and GA were low, the interfaces between oil and the inner and outer water phases, respectively, could not be completely covered. However, when the concentration of PGPR was higher than 60 g kg-1 , the excess PGPR was adsorbed on the interface between the oil phase and the outer water phase. When the concentration of GA reached 80 g kg-1 , more GA was adsorbed to the oil-in-water interface. Moreover, the presence of PGPR on the interface could reduce the adsorption capacity of GA. Two types of kinetically stable emulsions were obtained by optimizing the interface composition (60 g kg-1 GA/80 g kg-1 PGPR and 60 g kg-1 PGPR/80 g kg-1 GA). The kinetically stable W/O/W emulsions prepared in this study were successfully used to encapsulate a hydrophilic vitamin (vitamin B12) with an encapsulation efficiency (EE) of 80% and release efficiency (RE) of 95%. The interfacial adsorption GA can accelerate the hydrolysis of fat.

CONCLUSION

Overall, this study provides a new strategy for the preparation of W/O/W emulsions, which might be beneficial for application in food, cosmetic, chemical, and pharmaceutical industries. © 2023 Society of Chemical Industry.

In situ quantification of osmotic pressure within living embryonic tissues

Mechanics is known to play a fundamental role in many cellular and developmental processes. Beyond active forces and material properties, osmotic pressure is believed to control essential cell and tissue characteristics. However, it remains very challenging to perform in situ and in vivo measurements of osmotic pressure. Here we introduce double emulsion droplet sensors that enable local measurements of osmotic pressure intra- and extra-cellularly within 3D multicellular systems, including living tissues. After generating and calibrating the sensors, we measure the osmotic pressure in blastomeres of early zebrafish embryos as well as in the interstitial fluid between the cells of the blastula by monitoring the size of droplets previously inserted in the embryo. Our results show a balance between intracellular and interstitial osmotic pressures, with values of approximately 0.7 MPa, but a large pressure imbalance between the inside and outside of the embryo. The ability to measure osmotic pressure in 3D multicellular systems, including developing embryos and organoids, will help improve our understanding of its role in fundamental biological processes.

Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress

Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.

Determination of the Dominating Coalescence Pathways in Double Emulsion Formulations by Use of Microfluidic Emulsions

In water-in-oil-in-water (W1/O/W2) double emulsions several irreversible instability phenomena lead to changes. Besides diffusive processes, coalescence of droplets is the main cause of structural changes. In double emulsions, inner droplets can coalesce with each other (W1–W1 coalescence), inner droplets can be released via coalescence (W1–W2 coalescence) and oil droplets can coalesce with each other (O–O coalescence). Which of the coalescence pathways contributes most to the failure of the double emulsion structure cannot be determined by common measurement techniques. With monodisperse double emulsions produced with microfluidic techniques, each coalescence path can be observed and quantified simultaneously. By comparing the occurrence of all possible coalescence events, different hydrophilic surfactants in combination with PGPR are evaluated and discussed with regard to their applicability in double emulsion formulations. When variating the hydrophilic surfactant, the stability against all three coalescence mechanisms changes. This shows that measuring only one of the coalescence mechanisms is not sufficient to describe the stability of a double emulsion. While some surfactants are able to stabilize against all three possible coalescence mechanisms, some display mainly one of the coalescence mechanisms or in some cases all three mechanisms are observed simultaneously.

Influence of Surfactant Concentration on Spontaneous Emulsification Kinetics

The kinetics of spontaneous emulsification is investigated on aqueous pendant drops in paraffin oil. Optical microscopy in transmission mode is used for high-spatial-resolution image recording. The influence of a lipophilic surfactant (Span 80) and two water-soluble surfactants (CTAB and SDS) is investigated. As time runs, the drop interface turns opaque due to the formation of microstructures associated with spontaneous emulsification. The time evolution of this phenomenon is shown to depend upon temperature and surfactant concentration, which leads to an overall shrinkage due to gradual water uptake and transport into paraffin oil. Spontaneous emulsification kinetics depends upon the chemical composition. Higher concentrations of Span 80 and CTAB (resp. SDS) are shown to promote (resp. hinder) water transport. This work provides new insights into the understanding of spontaneous emulsification when combining the properties of non-ionic and ionic surfactants.

Water-in-Oil Nano-Emulsions Prepared by Spontaneous Emulsification: New Insights on the Formulation Process

Nano-emulsions consist of stable suspensions of nano-scaled droplets that have huge loading capacities and are formulated with safe compounds. For these reasons, a large number of studies have described the potential uses of nano-emulsions, focusing on various aspects such as formulation processes, loading capabilities, and surface modifications. These studies typically concern direct nano-emulsions (i.e., oil-in-water), whereas studies on reverse nano-emulsions (i.e., water-in-oil) remain anecdotal. However, reverse nano-emulsion technology is very promising (e.g., as an alternative to liposome technology) for the development of drug delivery systems that encapsulate hydrophilic compounds within double droplets. The spontaneous emulsification process has the added advantages of optimization of the energetic yield, potential for industrial scale-up, improved loading capabilities, and preservation of fragile compounds targeted for encapsulation. In this study, we propose a detailed investigation of the processes and formulation parameters involved in the spontaneous nano-emulsification that produces water-in-oil nano-emulsions. The following details were addressed: (i) the order of mixing of the different compounds (method A and method B), (ii) mixing rates, (iii) amount of surfactants, (iv) type and mixture of surfactants, (v) amount of dispersed phase, and (vi) influence of the nature of the oil. The results emphasized the effects of the formulation parameters (e.g., the volume fraction of the dispersed phase, nature or concentration of surfactant, or nature of the oil) on the nature and properties of the nano-emulsions formed.

Self-Grown Bacterial Cellulose Capsules Made through Emulsion Templating

Microcapsules made of synthetic polymers are used for the release of cargo in agriculture, food, and cosmetics but are often difficult to be degraded in the environment. To diminish the environmental impact of microcapsules, we use the biofilm-forming ability of bacteria to grow cellulose-based biodegradable microcapsules. The present work focuses on the design and optimization of self-grown bacterial cellulose capsules. In contrast to their conventionally attributed pathogenic role, bacteria and their self-secreted biofilms represent a multifunctional class of biomaterials. The bacterial strain used in this work, Gluconacetobacter xylinus, is able to survive and proliferate in various environmental conditions by forming biofilms as part of its lifecycle. Cellulose is one of the main components present in these self-secreted protective layers and is known for its outstanding mechanical properties. Provided enough nutrients and oxygen, these bacteria and the produced cellulose are able to self-assemble at the interface of any given three-dimensional template and could be used as a novel stabilization concept for water-in-oil emulsions. Using a microfluidic setup for controlled emulsification, we demonstrate that bacterial cellulose capsules can be produced with tunable size and monodispersity. Furthermore, we show that successful droplet stabilization and bacterial cellulose formation are functions of the bacteria concentration, droplet size, and surfactant type. The obtained results represent the first milestone in the production of self-assembled biodegradable cellulose capsules to be used in a vast range of applications such as flavor, fragrance, agrochemicals, nutrients, and drug encapsulation.

Continuous microfluidic fabrication of anisotropic microparticles for enhanced wastewater purification

Anisotropic microparticles containing functional nanomaterials have attracted growing interest due to their enhanced performance in diverse applications ranging from catalysts to environmental remediation. However, the preparation of anisotropic microparticles with highly controlled morphologies and dimensions usually suffers from a limited material choice. Here, we develop a facile strategy to continuously prepare anisotropic microparticles with their shapes changing from spherical to pear-like, maraca-like and rod-like for enhanced water decontamination. Anisotropic microparticles are produced by deforming oil-droplet templates within microfibers and then locking their shapes via thermo/photo-polymerization. The sizes and geometries of the oil-droplet templates are precisely controlled by varying the fluid flow conditions. In addition, porous spherical and rod-like microparticles are functionalized for photocatalytic degradation of organic contaminants by incorporating functional TiO2 and Fe3O4 nanoparticles. Compared to spherical microparticles with equal volume, functionalized rod-like microparticles exhibit better performance in removal of contaminants due to their larger specific surface area, which facilitates the contact between the loaded catalysts and organic pollutants. Moreover, the magnetic rod-like microparticles can be easily recovered and reused without deterioration of catalytic performance. The proposed strategy in this study is useful for producing anisotropic microparticles with well-tailored shapes via different polymerization methods and extending their potential applications.

Influence of fat crystallization in W/O emulsions on the water droplet size determination by NMR diffusometry

HYPOTHESIS

It is expected that low resolution (LR) NMR diffusometry enables (more) accurate water droplet size determination for solid-fat based water-in-oil (W/O) emulsions with (sub)-micron size water droplets in comparison to liquid-oil based W/O emulsions due to hindered extra-droplet water diffusion.

EXPERIMENTS

W/O emulsions with a volume-weighed mean diameter of about 1 µm and a solid fat content (SFC) ranging from 0% to 74% were produced. The aqueous phase contained the ionic marker tetraphenylphosphonium chloride (TPPCl). The water droplet size was estimated using LR and high resolution (HR) NMR diffusometry.

FINDINGS

HR-NMR diffusometry showed that the diffusion behavior of water and TPPCl was different, indicating water diffusion beyond the droplet's interfacial boundaries. From a certain SFC onwards, a slower echo decay was observed for the water molecules, thus decreasing the overestimation of the water droplet size in (sub)micron W/O emulsions. For those emulsions, the solid fat matrix is believed to hinder extra-droplet water diffusion, which is most likely to be related to the increased tortuosity of the diffusive path in the porous fat crystal network. Using LR-NMR, it can be verified whether the water echo attenuation is mono-exponential or bi-exponential by increasing the gradient pulse duration for the maximum gradient strength, which is more convenient for routine analysis compared to HR-NMR.

Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity

Double or multiple emulsions have been under study for several decades, due to the possibility of encapsulation and controlled release of various bioactive compounds. This contribution focuses on the decisive parameters for encapsulation and release in double emulsions by considering different amino acids at different environmental conditions. Laser diffraction analysis showed that the double emulsion average droplet size increased from 50 up to 90 µm after 32 days of storage. The emulsions at 4 °C showed a higher increase compared to 37 °C. Dilution in SDS solution revealed that this droplet size increase was due to aggregation rather than coalescence. The results showed that there was no significant change in the entrapped water volume fraction of the double emulsions during 2 weeks of storage. Amino acids were encapsulated within the internal aqueous phase with an efficiency of at least 80%. Regarding the release of the entrapped amino acids, it was found that both the temperature and the hydrophobicity of the amino acid had a significant effect. Fastest release was found at the highest temperature studied (i.e. 37 °C), which was thought to be due to the higher solubility and faster diffusion rate of the amino acid in the oil phase. As hydrophobicity increased, the released amino acid concentration also increased. The pH, on the other hand, did not have a significant effect on the release within the pH range considered (i.e. 7-10). The constant internal water volume fraction, together with the significant effect of temperature and hydrophobicity, indicated that the main release mechanism of amino acids in double emulsions is by direct diffusion from the internal to the external aqueous phase.

Advances of spontaneous emulsification and its important applications in enhanced oil recovery process

Emulsions, including oil-in-water (O/W) and water-in-oil (W/O) emulsions, can play important roles in both controlling reservoir conformance and displacing residual oil for enhanced oil recovery (EOR) projects. However, current methods, like high-shear mixing, high-pressure homogenizing, sonicators and others, often use lots of extra energy to prepare the emulsions with high costs but very low energy efficiency. In recent decades, spontaneous emulsification methods, which allow one to create micro- and nano-droplets with very low or even no mechanical energy input, have been launched as an overall less expensive and more efficient alternatives to current high extra energy methods. Herein, we primarily review the basic concepts on spontaneous emulsification, including mechanisms, methods and influenced parameters, which are relevant for fundamental applications for industrials. The spontaneity of the emulsification process is influenced by the following variables: surfactant structure, concentration and initial location, oil phase composition, addition of co-surfactant and non-aqueous solvent, as well as salinity and temperature. Then, we focus on the description of importance for emulsions in EOR processes from advances and categories to improving oil recovery mechanisms, including both sweep efficiency and displacement efficiency aspects. Finally, we systematically address the applications and outlooks based on the use of spontaneous emulsification in the practical oil reservoirs for EOR processes, in which conventional, heavy, high-temperature, high-salinity and low-permeability oil reservoirs, as well as wastewater treatments after EOR processes are involved.

Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

Double emulsions are very promising for various applications in pharmaceutics, cosmetics, and food. Despite lots of published research, only a few products have successfully been marketed due to immense stability problems. This review describes approaches on how to characterize the stability of double emulsions. The measurement methods are used to investigate the influence of the ingredients or the process on the stability, as well as of the environmental conditions during storage. The described techniques are applied either to double emulsions themselves or to model systems. The presented analysis methods are based on microscopy, rheology, light scattering, marker detection, and differential scanning calorimetry. Many methods for the characterization of double emulsions focus only on the release of the inner water phase or of a marker encapsulated therein. Analysis methods for a specific application rarely give information on the actual mechanism, leading to double emulsion breakage. In contrast, model systems such as simple emulsions, microfluidic emulsions, or single-drop experiments allow for a systematic investigation of diffusion and coalescence between the individual phases. They also give information on the order of magnitude in which they contribute to the failure of the overall system. This review gives an overview of various methods for the characterization of double emulsion stability, describing the underlying assumptions and the information gained. With this review, we intend to assist in the development of stable double emulsion-based products.

Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods

Although water-in-oil-in-water (W₁/O/W₂) double emulsions have been associated with a spectrum of potential applications in foods, their complex microstructure is significantly unstable. Pickering stabilization, reputed for superior and longer-term interfacial stabilization when compared to surfactant-stabilized systems, could provide the opportunity to enhance double-emulsion stability. The current work presents a systematic study on the impact of progressively adopting such a Pickering intervention onto one or both interfaces of W₁/O/W₂ emulsions relevant to foods. A range of surfactants/emulsifiers and particles have been used at the W₁/O or O/W₂ interface of the W₁/O/W₂ microstructure and, where appropriate, cross-compared with the equivalent interfaces of simple emulsions (W/O and O/W, respectively). As the aqueous compartments of all investigated systems were not osmotically balanced (at the point of formulating/forming these), any advantages in terms of double-emulsion stability enhancement can be directly attributed to the employed particle stabilization. It is demonstrated that, although partial Pickering intervention can encourage stability (particularly if that is introduced at the inner W₁/O interface), only complete Pickering stabilization of the double microstructure can ensure that the oil globule size is maintained and the internal water phase is retained over a storage period of one month.

Fabrication of Novel Hierarchical Multicompartment Highly Stable Triple Emulsions for the Segregation and Protection of Multiple Cargos by Spatial Co-encapsulation

High-order multiple emulsions are of great interest in both fundamental research and industrial applications as vehicles for their encapsulation capability of actives. In this work, we report a hierarchically multicompartmental highly stable triple emulsion by emulsifying and assembling of natural Quillaja saponin. Water-in-oil-in-(oil-in-water) (W₂/O₂/(O₁/W₁)) triple emulsion indicates that the compartmented system consisted of surfaced saponin-coated nanodroplets (SNDs) and dispersed oil globules, which in turn contained smaller aqueous droplets. The effects of formulation parameters, including lipophilic emulsifier content, oil fraction, and SND concentration, on the formation of multiple emulsions were systematically investigated. The assembly into fibrillar network of SNDs at the outer oil-water interface effectively protected the triple emulsion droplets against flocculation and coalescence, and strongly prevented the osmotic-driven water diffusion between the internal water droplets and the external water phase, thus contributing to superior stability during 180 days storage. All of these characteristics make the multicompartmentalized emulsions suitable to co-encapsulate a hydrophilic bioactive (gardenia blue) and two hydrophobic bioactives (eapsanthin and curcumin) in a single emulsion droplet hierarchically for the segregation and protection of multiple cargos. This approach offers a promising route toward accessing the next generation of functional deliveries and encapsulation strategies.

Selectively Permeable Double Emulsions

Natural organisms are made of different types of microcompartments, many of which are enclosed by cell membranes. For these organisms to display a proper function, the microcompartments must be selectively permeable. For example, cell membranes are typically permeable toward small, uncharged molecules such as water, selected nutrients, and cell signaling molecules, but impermeable toward many larger biomolecules. Here, it is reported for the first time dynamic compartments, namely surfactant-stabilized double emulsions, that display selective and tunable permeability. Selective permeability is imparted to double emulsions by stabilizing them with catechol-functionalized surfactants that transport molecules across the oil shell of double emulsions only if they electrostatically or hydrophobically attract encapsulants. These double emulsions are employed as semipermeable picoliter-sized vessels to controllably perform complexation reactions inside picoliter-sized aqueous cores. This thus far unmet level of control over the transport of reagents across oil phases opens up new possibilities to use double emulsion drops as dynamic and selectively permeable microcompartments to initiate and maintain chemical and biochemical reactions in picoliter-sized cell-mimetic compartments.

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well-known problem for liquid oil-based double emulsions. The influence of network crystallization in the oil phase of W/O/W globules was evaluated by NMR and laser light scattering experiments on both a liquid oil-based double emulsion and a solid fat-based double emulsion. Water transport was assessed by low-resolution NMR diffusometry and by an osmotically induced swelling or shrinking experiment, whereas manganese ion permeation was followed by means of T₂ -relaxometry. The solid fat-based W/O/W globules contained a crystal network with about 80% solid fat. This W/O/W emulsion showed a reduced molecular water exchange and a slower manganese ion influx in the considered time frame, whereas its globule size remained stable under the applied osmotic gradients. The reduced permeability of the oil phase is assumed to be caused by the increased tortuosity of the diffusive path imposed by the crystal network. This solid network also provided mechanical strength to the W/O/W globules to counteract the applied osmotic forces.

Dynamic Aroma Release from Complex Food Emulsions

In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier was investigated. The equal-molecular-weight hydrophilic aroma diacetyl (2,3-butanedione) or relatively more-hydrophobic 3-pentanone was added to the emulsions prepared by high speed mixing, or membrane emulsification followed by thickened with xanthan gum removing droplet size distribution and creaming as variables affecting dynamic release. Results showed the differences of w/o/w emulsions in the dynamic release compared to o/w emulsions mainly depended on aroma hydrophobicity, emulsion type, emulsifier-aroma interactions, and creaming. Xanthan led to a reduced headspace replenishment. Interfacially adsorbed OSA starch and xanthan-OSA starch interaction influenced on diacetyl release over emulsions. OSA starch alone interacted with 3-pentanone. This study demonstrates the potential impact of emulsifying and thickening systems on aroma release systems and highlights that specific interactions may compromise product quality.

Aqueous Two-Phase System Formation in Small Droplets by Shirasu Porous Glass Membrane Emulsification Followed by Water Extraction

By utilizing water transport phenomena between two different water-in-oil (W/O) emulsion droplets through continuous oil phase, we developed a novel method of aqueous two-phase system (ATPS) formation in small droplets prepared by Shirasu porous glass (SPG) membrane emulsification technique. When we mixed W/O emulsion droplets containing poly(ethylene glycol) (PEG) and dextran (DEX) at concentrations below the threshold of the phase separation, with droplets containing other solutes at high concentrations, water extraction from the droplets containing PEG and DEX to those containing the other solutes occurred, owing to the osmotic pressure difference. This effect increased the concentrations of PEG and DEX in the droplets above the phase separation threshold. We demonstrated the feasibility of the preparation method by varying the pore sizes of the SPG membranes, the solutes, and their concentrations. Only when the concentration of the solute was high enough to extract sufficient amounts of water did the homogeneous disperse phase consisting of PEG and DEX in droplets turn into a PEG-rich phase and DEX-rich phase, showing ATPS. This result was irrespective of the solute itself and pore size of the SPG membrane. In particular, we successfully demonstrated monodisperse ATPS droplets with diameters of approximately 10 μm under a certain condition.

Cross-talk between emulsion drops: how are hydrophilic reagents transported across oil phases?

Emulsion drops are frequently used as vessels, for example, to conduct biochemical reactions in small volumes or to perform screening assays at high throughputs while consuming minimal sample volumes. These applications typically require drops that do not allow exchange of reagents such that no cross-contamination occurs. Unfortunately, in many cases, reagents are exchanged between emulsion drops even if they have a low solubility in the surrounding phase, resulting in cross-contaminations. Here, we investigate the mechanism by which hydrophilic reagents are transported across an oil phase using water-oil-water double emulsion drops as a model system. Remarkably, even large objects, including 11 000 base pair double-stranded circular DNA are transported across oil shells. Importantly, this reagent transport, that is to a large extent caused by aqueous drops that spontaneously form at the water-oil interface, is not limited to double emulsions but also occurs between single emulsion drops. We demonstrate that the uncontrolled reagent transport can be decreased by at least an order of magnitude if appropriate surfactants that lower the interfacial tension only moderately are employed or if the shell thickness of double emulsions is decreased to a few hundreds of nanometers.

Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling

The role of the lipophilic surfactant, polyglycerol polyricinoleate (PGPR) in water transfer in food-grade double emulsions was investigated, and related to physical emulsion stability. Double (W/O/W) emulsions were prepared with various PGPR concentrations (0.5-5.0 wt%) in the oil phase, at initial osmotic pressure differences of up to 1.1 MPa between the water phases. At high PGPR concentrations (>2 wt%), emulsions showed good physical stability, with encapsulation efficiency close to 100%. It was found that PGPR is involved in water transfer between the water phases through reverse micelle formation by PGPR molecules or hydrated monomers of PGPR, and this allows for controlled swelling. Emulsions that are initially of low viscosity (milk-like emulsions), obtain an apparent viscosity of up to 3 Pa·s, and this effect can be used to tune the emulsion properties to the targeted application, whithout the need to gel either the internal or external phase.

Low coherence digital holography microscopy based on the Lorenz-Mie scattering model

We demonstrate the use of low spatial and temporal coherence holography microscopy, based on the Lorenz-Mie model, using the standard tungsten-halogen lamp present in an inverted microscope. An optical model is put forward to incorporate the effect of spectral width and different incidence angles of the incident light determined by the aperture at the back focal plane of the condenser lens. The model is validated for 899 nm diameter polystyrene microspheres in glycerol, giving a resolution of 0.4% for the index of refraction and 2.2% for the diameter of the particles.

Towards a rational morphology control of frozen copolymer aggregates

Kinetically frozen copolymer micelles are commonly prepared by confining amphiphilic block copolymers in the evaporating dispersed phase of oil-in-water emulsions. We revisit the mechanisms of this process by examining its successive steps separately: the formation of the solvent/water interface, the emulsification, the solvent evaporation and the formation of aggregates. We bring into evidence that: (i) spontaneous water-in-solvent emulsification, i.e., the formation of a double emulsion, is a necessary step for the subsequent assembly of the copolymers into kinetically frozen aggregates with certain morphologies far from equilibrium. (ii) Equilibration of the copolymer conformation at the solvent-water interfaces is a relatively slow process that can be outpaced, or even quenched before completion, by fast solvent evaporation rates. (iii) Rather than being dictated by the packing parameter at equilibrium, the morphology of the aggregates is determined by the effective copolymer conformation at the solvent-water interface when they form. (iv) Ultra-long worm-like micelles do not form by a direct digitation of the dispersed oil phase into the water continuous phase but through the inversion of the double emulsion. From these findings, we design a simple setup that allows us to control the morphology of the frozen aggregates obtained from a given copolymer composition by simply tuning the solvent evaporation rate.

Lipid-Stabilized Water-Oil Interfaces Studied by Microfocusing Small-Angle X-ray Scattering

Water-in-oil (w/o) simple emulsions are dispersed microconfined systems that find applications in many areas of advanced materials and biotechnology, such as the food industry, drug delivery, and cosmetics, to name but a few. In these systems, the structural and chemical properties of the boundary layer at the w/o interface are of paramount importance in determining functionality and stability. Recently, microfluidic methods have emerged as a valuable tool for fabricating monodisperse emulsion droplets. Because of the intrinsic flexibility of microfluidics, different interfaces can be obtained, and general principles governing their stability are needed to guide the experimental approach. Herein, we investigate the structural characteristics of the region encompassing the liquid/liquid (L/L) interface of w/o emulsions generated by a microfluidic device in the presence of phospholipid 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC) and other intercalating amphiphiles (dopants) using microfocused small-angle X-rays scattering (μ-SAXS). We show that phospholipids provide a stable and versatile boundary film of ∼100 μm whose basic units are swollen and uncorrelated DMPC bilayers. The internal arrangement of this interfacial film can be tuned by adding molecules with a different packing parameter, such as cholesterol, which is able to increase the stiffness of the lipid membranes and trigger interbilayer correlation.