Synthesizing Pickering Nanoemulsions by Vapor Condensation

Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review

Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.

Continuous Synthesis of Nanoscale Emulsions by Vapor Condensation (EVC)

Emulsions are widely used in many industrial applications, and the development of efficient techniques for synthesizing them is a subject of ongoing research. Vapor condensation is a promising method for energy-efficient, high-throughput production of monodisperse nanoscale emulsions. However, previous studies using this technique are limited to producing small volumes of water-in-oil dispersions. In this work, a new method for the continuous synthesis of nanoscale emulsions (water-in-oil and oil-in-water) is presented by condensing vapor on free-flowing surfactant solutions. The viability of oil vaporization and condensation is demonstrated under mild heating/cooling using diverse esters, terpenes, aromatic hydrocarbons, and alkanes. By systematically investigating water vapor and oil vapor condensation dynamics on bulk liquid-surfactant solutions, a rich diversity of outcomes, including floating films, nanoscale drops, and hexagonally packed microdrops is uncovered. It is demonstrated that surfactant concentration impacts oil spreading, self-emulsification, and such behavior can aid in the emulsification of condensed oil drops. This work represents a critical step toward advancing the vapor condensation method's applications for emulsions and colloidal systems, with broad implications for various fields and the development of new emulsion-based products and industrial processes.

Effect of Temperature, Oil Type, and Copolymer Concentration on the Long-Term Stability of Oil-in-Water Pickering Nanoemulsions Prepared Using Diblock Copolymer Nanoparticles

A poly(glycerol monomethacrylate) (PGMA) precursor was chain-extended with 2,2,2-trifluoroethyl methacrylate (TFEMA) via reversible addition-fragmentation chain transfer (RAFT) aqueous emulsion polymerization. Transmission electron microscopy (TEM) studies confirmed the formation of well-defined PGMA52-PTFEMA50 spherical nanoparticles, while dynamic light scattering (DLS) studies indicated a z-average diameter of 26 ± 6 nm. These sterically stabilized diblock copolymer nanoparticles were used as emulsifiers to prepare oil-in-water Pickering nanoemulsions: either n-dodecane or squalane was added to an aqueous dispersion of nanoparticles, followed by high-shear homogenization and high-pressure microfluidization. The Pickering nature of such nanoemulsion droplets was confirmed via cryo-transmission electron microscopy (cryo-TEM). The long-term stability of such Pickering nanoemulsions was evaluated by analytical centrifugation over a four-week period. The n-dodecane droplets grew in size significantly faster than squalane droplets: this is attributed to the higher aqueous solubility of the former oil, which promotes Ostwald ripening. The effect of adding various amounts of squalane to the n-dodecane droplet phase prior to emulsification was also explored. The addition of up to 40% (v/v) squalane led to more stable nanoemulsions, as judged by analytical centrifugation. The nanoparticle adsorption efficiency at the n-dodecane-water interface was assessed by gel permeation chromatography when using nanoparticle concentrations of 4.0, 7.0, or 10% w/w. Increasing the nanoparticle concentration not only produced smaller droplets but also reduced the adsorption efficiency, as confirmed by TEM studies. Furthermore, the effect of varying the nanoparticle concentration (2.5, 5.0, or 10% w/w) on the long-term stability of n-dodecane-in-water Pickering nanoemulsions was explored over a four-week period. Nanoemulsions prepared at higher nanoparticle concentrations were more unstable and exhibited a faster rate of Ostwald ripening. The nanoparticle adsorption efficiency was monitored for an aging nanoemulsion prepared at a copolymer concentration of 2.5% w/w. As the droplets ripened over time, the adsorption efficiency remained constant (∼97%). This suggests that nanoparticles desorbed from the shrinking smaller droplets and then readsorbed onto larger droplets over time. Finally, the effect of temperature on the stability of Pickering nanoemulsions was examined. Storing these Pickering nanoemulsions at elevated temperatures led to faster rates of Ostwald ripening, as expected.

Mucoadhesive pickering nanoemulsions via dynamic covalent chemistry

HYPOTHESIS

Submicron oil droplets stabilized using aldehyde-functionalized nanoparticles should adhere to the primary amine groups present at the surface of sheep nasal mucosal tissue via Schiff base chemistry.

EXPERIMENTS

Well-defined sterically-stabilized diblock copolymer nanoparticles of 20 nm diameter were prepared in the form of concentrated aqueous dispersions via reversible addition-fragmentation chain transfer (RAFT) aqueous emulsion polymerization of 2,2,2-trifluoroethyl methacrylate (TFEMA) using a water-soluble methacrylic precursor bearing cis-diol groups. Some of these hydroxyl-functional nanoparticles were then selectively oxidized using an aqueous solution of sodium periodate to form a second batch of nanoparticles bearing pendent aldehyde groups within the steric stabilizer chains. Subjecting either hydroxyl- or aldehyde-functional nanoparticles to high-shear homogenization with a model oil (squalane) produced oil-in-water Pickering macroemulsions of 20-30 µm diameter. High-pressure microfluidization of such macroemulsions led to formation of the corresponding Pickering nanoemulsions with a mean droplet diameter of around 200 nm. Quartz crystal microbalance (QCM) experiments were used to examine adsorption of both nanoparticles and oil droplets onto a model planar substrate bearing primary amine groups, while a fluorescence microscopy-based mucoadhesion assay was developed to assess adsorption of the oil droplets onto sheep nasal mucosal tissue.

FINDINGS

Squalane droplets coated with aldehyde-functional nanoparticles adhered significantly more strongly to sheep nasal mucosal tissue than those coated with the corresponding hydroxyl-functional nanoparticles. This difference was attributed to the formation of surface imine bonds via Schiff base chemistry and was also observed for the two types of nanoparticles alone in QCM studies. Preliminary biocompatibility studies using planaria indicated only mild toxicity for these new mucoadhesive Pickering nanoemulsions, suggesting potential applications for the localized delivery of hydrophobic drugs.

Development of Phytochemical Delivery Systems by Nano-Suspension and Nano-Emulsion Techniques

The awareness of the existence of plant bioactive compounds, namely, phytochemicals (PHYs), with health properties is progressively expanding. Therefore, their massive introduction in the normal diet and in food supplements and their use as natural therapeutics to treat several diseases are increasingly emphasized by several sectors. In particular, most PHYs possessing antifungal, antiviral, anti-inflammatory, antibacterial, antiulcer, anti-cholesterol, hypoglycemic, immunomodulatory, and antioxidant properties have been isolated from plants. Additionally, their secondary modification with new functionalities to further improve their intrinsic beneficial effects has been extensively investigated. Unfortunately, although the idea of exploiting PHYs as therapeutics is amazing, its realization is far from simple, and the possibility of employing them as efficient clinically administrable drugs is almost utopic. Most PHYs are insoluble in water, and, especially when introduced orally, they hardly manage to pass through physiological barriers and scarcely reach the site of action in therapeutic concentrations. Their degradation by enzymatic and microbial digestion, as well as their rapid metabolism and excretion, strongly limits their in vivo activity. To overcome these drawbacks, several nanotechnological approaches have been used, and many nanosized PHY-loaded delivery systems have been developed. This paper, by reporting various case studies, reviews the foremost nanosuspension- and nanoemulsion-based techniques developed for formulating the most relevant PHYs into more bioavailable nanoparticles (NPs) that are suitable or promising for clinical application, mainly by oral administration. In addition, the acute and chronic toxic effects due to exposure to NPs reported so far, the possible nanotoxicity that could result from their massive employment, and ongoing actions to improve knowledge in this field are discussed. The state of the art concerning the actual clinical application of both PHYs and the nanotechnologically engineered PHYs is also reviewed.

Sterically Stabilized Diblock Copolymer Nanoparticles Enable Efficient Preparation of Non-Aqueous Pickering Nanoemulsions

We report the first example of a non-aqueous Pickering nanoemulsion, which comprises glycerol droplets dispersed in mineral oil. The droplet phase is stabilized by hydrophobic sterically stabilized poly(lauryl methacrylate)-poly(benzyl methacrylate) nanoparticles which are prepared directly in mineral oil using polymerization-induced self-assembly. First, a glycerol-in-mineral oil Pickering macroemulsion with a mean droplet diameter of 2.1 ± 0.9 μm is prepared via high-shear homogenization using excess nanoparticles as an emulsifier. Then, this precursor macroemulsion is subjected to high-pressure microfluidization (a single pass at an applied pressure of 20,000 psi) to produce glycerol droplets of approximately 200-250 nm diameter. Transmission electron microscopy studies indicate preservation of the distinctive superstructure produced by nanoparticle adsorption at the glycerol/mineral oil interface, thus confirming the Pickering nature of the nanoemulsion. Glycerol is sparingly soluble in mineral oil, thus such nanoemulsions are rather susceptible to destabilization via Ostwald ripening. Indeed, substantial droplet growth occurs within 24 h at 20 °C, as judged by dynamic light scattering. However, this problem can be suppressed by dissolving a non-volatile solute (sodium iodide) in glycerol prior to formation of the nanoemulsion. This reduces diffusional loss of glycerol molecules from the droplets, with analytical centrifugation studies indicating much better long-term stability for such Pickering nanoemulsions (up to 21 weeks). Finally, the addition of just 5% water to the glycerol phase prior to emulsification enables the refractive index of the droplet phase to be matched to that of the continuous phase, leading to relatively transparent nanoemulsions.

Nanoemulsion-based approach to preserve muscle food: A review with current knowledge

Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer's preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence development and applications of nanoemulsion has gained importance for the preservation of muscle foods to meet consumer requirements with enhanced food safety. Nanoemulsion utilizes natural extracts at much lower concentration with higher preservative abilities over original components. Nanoemulsions offer protection to the active component from degradation and ensure longer bioavailability. Novel techniques used for formulation of nanoemulsion provide stability to the emulsion with desirable qualities to improve their impacts. The application of nanoemulsion is known to enhance the preservative action of nanoemulsions by improving the microbial safety and oxidative stability in nanoform. This review provides recent updates on different methods used for formulation of nanoemulsions from different sources. Besides, successful application of nanoemulsion derived using natural agents for muscle food preservation and shelf life extension are reviewed. Thus, the application of nanoemulsion to extend shelf life and maintain quality is suggested for muscle foods.

Physicochemical Characteristics of Mixed Surfactant-Stabilized l-Ascorbic Acid Nanoemulsions during Storage

The incorporation of l-ascorbic acid into food products is challenging for food industries due to its chemical instability. This study was conducted to develop a nanoemulsion-based effective colloidal system for the incorporation of l-ascorbic acid (LAA) in functional food products. l-ascorbic acid was encapsulated in nanoemulsions prepared through high-pressure homogenization. The physicochemical characteristics of mixed-surfactant-based LAA nanoemulsions were investigated during storage at different temperatures. The droplet size of LAA nanoemulsions after one month of storage varied in the range of 121.36-150.15 and 121.36-138.25 nm at 25 and 4 °C, respectively. These nanoemulsions remained stable against processing conditions such as heat treatments (10-70 °C), different salt concentrations (40-320 mM), change in pH (3-9), and four freeze-thaw cycles. The temperature and storage intervals have a significant (p < 0.05) effect on the retention of LAA in nanoemulsion-based delivery systems. The findings of this research work have important implications in the designing and preparation of an effective encapsulation system for the inclusion of l-ascorbic acid into functional food products.

Spray-Assisted Formation of Micrometer-Sized Emulsions

Emulsion drops with defined sizes are frequently used to conduct chemical reactions on picoliter scales or as templates to form microparticles. Despite tremendous progress that has been achieved in the production of emulsions, the high throughput formation of drops with well-defined diameters of a few micrometers remains challenging. Drops of this size, however, are in high demand, for example, for many pharmaceutical, food, and materials science applications. Here, we introduce a scalable method to produce water-in-oil emulsion drops possessing controlled diameters of just a few micrometers: We fabricate calibrated aerosol drops and transfer them into an oil bath to form stable emulsions at rates up to 480 μL min^-1 of the dispersed phase. We demonstrate that the emulsification is thermodynamically driven such that design principles to successfully form emulsions can easily be deduced. We employ these emulsion drops as templates to form well-defined micrometer-sized hydrogel spheres and capsules.

Nano- and microparticle-stabilized Pickering emulsions designed for topical therapeutics and cosmetic applications

Pickering emulsions are systems composed of two immiscible fluids, which are stabilized by solid organic or inorganic particles. These solid particles include a broad range of particles that can be used to stabilize Pickering emulsions. An improved resistance against coalescence and lower toxicity, against conventional emulsions stabilized by surfactants, make Pickering emulsions suitable candidates for numerous applications, such as catalysis, food, oil recovery, cosmetics, and pharmaceutical industries. In this article, we give an overview of Pickering emulsions focusing on topical applications. First, we reference the parameters that influence the stabilization of Pickering emulsions. Second, we discuss some of the already investigated topical applications of nano- and microparticles used to stabilize Pickering emulsions. Afterwards, we consider some of the most promising stabilizers of Pickering emulsions for topical applications. Ultimately, we carried out a brief analysis of toxicity and advances in future perspectives, highlighting the promising use of these emulsions in cosmetics and dermopharmaceutical formulations.

Semi-batch and continuous production of Pickering emulsion via direct contact steam condensation

We propose a versatile strategy for the production of highly stable water in oil Pickering emulsion by direct contact condensation of steam. In contrast to conventional methods that use mechanical energy for creating drops, the condensation of steam brought in contact with a non-aqueous colloidal dispersion is exploited to produce Pickering emulsions in two modes of operation, namely, semi-batch and continuous. As steam that comes in contact with oil condenses into water drops, the particles adsorb to the interface and thus arrest drop-drop coalescence. The adsorption of particles on the drop's surface imparts kinetic stability to the emulsions. The dependence of size of the emulsions as a function of parameters such as steam temperature, flow rate, particle type and particle concentration is investigated. We show that the tailoring of these parameters allows a precise control over droplet size distribution. The flexibility of continuous mode of operation makes it a potential technique for large scale production of emulsions suited for many applications.

Stalagmites in karst cave inspired construction: lotus root-type adsorbent with porous surface derived from CO2-in-water Pickering emulsion for selective and ultrafast uranium extraction

Simultaneous construction of porous and hollow adsorbent, especially from gas-in-water Pickering emulsion (PE) reactor, is vital for improving mass transfer kinetics and uptake amount. Inspired by the formation process of stalagmites in karst cave, amino and amidoxime bifunctionalized lotus root-type microsphere with porous surface (NH₂@AO-PLRMS) is prepared by the silica nanoparticles (SPs)-stabilized CO₂-in-water Pickering emulsion reactor and subsequent two-step grafting polymerization. The important roles of SPs acting as Pickering emulsifier, surface pore-forming agent, and adjusting internal lotus root structure are confirmed. Lotus root-type pores are dependent on the interface intensity and the permeability for compressed CO₂ bubbles in PE droplets. Benefitting from the lotus root-type structure and abundant affinity sites, the maximum uranium adsorption capacity of NH₂@AO-PLRMS is 1214.5 mg·g^-1 at 298 k, and an ultrafast uptake process can be achieved in the first 30 min. Both thermodynamic and kinetic studies indicate a spontaneous, entropy increased, and exothermic chemisorption process, and the synergies of amidoxime and amino groups can enhance the adsorption selectivity. Remarkably, NH₂@AO-PLRMS displays a high uranium adsorption capacity and desorption efficiency after seven cycles. These findings provide a way to obtain adsorbents with enhanced uranium extraction performance from gas-in-water PE reactor.

Inter-droplet force between magnetically polarizable Pickering oil-in-water nanoemulsions stabilized with γ-Al2O3 nanoparticles: Role of electrostatic and electric dipolar interactions

HYPOTHESIS

The presence of nanoparticles at oil-water interface influences the interaction forces between Pickering emulsions. When charged nanoparticles are at the oil-water interface of an electrostatically stabilized emulsion, in addition to the screened Coulombic interaction, electric dipolar force also influences the total inter-droplet force profiles. An in-depth understanding of the effects of such electric dipolar forces is essential for designing colloidally stable Pickering nanoemulsions for various applications.

EXPERIMENTS

Inter-droplet forces between γ-Al₂O₃ nanoparticle stabilized oil-in-water nanoemulsion, containing superparamagnetic nanoparticles (magnetically polarizable) in the oil phase, are measured using the magnetic-chaining technique at different pH and salt concentrations. The role of mono-, di- and tri-valent salts on the inter-droplet force profiles are assessed.

FINDINGS

Force measurement studies reveal a lowering of inter-droplet spacing, within the linear chains, for higher salt concentrations due to an increased screening. Strong interfacial attachment of the charged nanoparticles results in the formation of an asymmetric charge cloud leading to an electric dipolar interaction. Incorporating the contributions of electric dipolar and screened Coulombic interactions, the theoretically estimated total repulsive force magnitudes are in good agreement with the experimental data. The obtained results offer better insights into the nature of colloidal force between charged particle stabilized nanoemulsions.

Food-Grade Nanoemulsions for the Effective Delivery of β-Carotene

Utilization of β-carotene in functional food products is limited due to chemical instability, lower water-solubility, and higher melting point. The present research was designed to formulate a nanoemulsion system for the effective delivery of β-carotene. β-Carotene was successfully incorporated into nanoemulsions using the ultrasonication method. During 60 days of storage, the droplet size of β-carotene-containing nanoemulsions varied from 112.36 to 133.9 nm at 4 °C and from 112.36 to 147.1 nm at 25 °C. The oxidation stability of olive oil was remarkably increased when incorporated into nanoemulsions. β-Carotene nanoemulsions remained stable under varying ionic strengths (50-400 mM), pH values (2-8), and freeze-thaw cycles (four). The values of turbidity and total color difference increased over time and at a higher temperature. Degradation of β-carotene was substantially slower in nanoemulsions, and the addition of antioxidants significantly increased the retention of β-carotene in nanoemulsions. These findings suggest that the ultrasonic homogenization method has potential for the preparation of β-carotene nanoemulsions with desirable properties. These nanoemulsions can be effectively used for the incorporation of β-carotene in the food and beverage industry.

Pickering emulsions stabilized by some inorganic materials

The paper presents studies of various solid stabilizers of emulsions based on inorganic materials. Inorganic colloidal particles have an advantage for obtaining of stable emulsions due to their safety for use in food, cosmetics, pharmaceutical industry and medicine. Pickering emulsions have a higher biodegradability compared to classical emulsions stabilized with surfactants. An overview of inorganic substances such as silicon dioxide, clay materials, metal and metal oxide nanoparticles, calcium compounds and carbon particles used for stabilizing of Pickering emulsions is considered. A variety of solid inorganic particles as well as modification of their surfaces by surfactants allows to obtain the stable Pickering emulsions of different types for a wide range of applications. It should be noted that despite a large number of studies, this class of disperse systems is still not studied fully; various methods of their preparation and influence of solid particle size on stability and size of emulsions droplets are shown.

Effect of Salt on the Formation and Stability of Water-in-Oil Pickering Nanoemulsions Stabilized by Diblock Copolymer Nanoparticles

Sterically stabilized diblock copolymer nanoparticles are prepared in n-dodecane using polymerization-induced self-assembly. Precursor Pickering macroemulsions are then prepared by the addition of water followed by high-shear homogenization. In the absence of any salt, high-pressure microfluidization of such precursor emulsions leads to the formation of relatively large aqueous droplets with DLS measurements indicating a mean diameter of more than 600 nm. However, systemically increasing the salt concentration produces significantly finer droplets after microfluidization, until a limiting diameter of around 250 nm is obtained at 0.11 M NaCl. The mean size of these aqueous droplets can also be tuned by systematically varying the nanoparticle concentration, applied pressure, and the number of passes through the microfluidizer. The mean number of nanoparticles adsorbed onto each aqueous droplet and their packing efficiency are calculated. SAXS studies conducted on a Pickering nanoemulsion prepared using 0.11 M NaCl confirms that the aqueous droplets are coated with a loosely packed monolayer of nanoparticles. The effect of varying the NaCl concentration within the droplets on their initial rate of Ostwald ripening is investigated using DLS. Finally, the long-term stability of these water-in-oil Pickering nanoemulsions is assessed using analytical centrifugation. The rate of droplet ripening can be substantially reduced by using 0.11 M NaCl instead of pure water. However, increasing the salt concentration up to 0.43 M provided no further improvement in the long-term stability of such nanoemulsions.

Pickering nano-emulsions stabilized by Eudragit RL100 nanoparticles as oral drug delivery system for poorly soluble drugs

The purpose of this study was to develop Pickering water-in-oil nano-emulsions only stabilized by Eudragit RL100 nanoparticles (NPs), in order to increase the nano-emulsion stability and create a barrier to improve the drug encapsulation and better control the drug release. The first part of this study was dedicated to investigating the nano-emulsion formulation by ultrasonication and understanding the interfacial behavior and role of NPs in the stabilization of the water/oil interface. The focus was on the surface coverage in the function of the formulation parameters (volume fractions) to disclose the extents and limitations of the process. The main physicochemical analysis of the Pickering nano-emulsions was performed by dynamic light scattering and transmission electron microscopy. On the other hand, the second experimental approach was dedicated to understanding the interfacial behavior of the Eudragit RL100 NPs toward a model water/oil interface, using a dynamic tensiometer with axisymmetric drop shape analysis. The study investigated the NPs' adsorption, as well as their rheological behavior. The aim of this part was to reveal the main phenomena that govern the interactions between NPs and the interface in order to understand the origin of Pickering nano-emulsions' stability. The last part of the study was concerned with the stability and in vitro release of a model encapsulated drug (ketoprofen) in a gastric and simulated intestinal environment. The results showed that Pickering nano-emulsions significantly improved the resistance to gastric pH, inducing a significantly slower drug release compared to classical nano-emulsions' stabilized surfactants. These Pickering nano-emulsions appear as a promising technology to modify the delivery of a therapeutic agent, in the function of the pH, and can be, for instance, applied to the oral drug delivery of poorly soluble drugs.

How Do Charged End-Groups on the Steric Stabilizer Block Influence the Formation and Long-Term Stability of Pickering Nanoemulsions Prepared Using Sterically Stabilized Diblock Copolymer Nanoparticles?

Reversible addition-fragmentation chain transfer (RAFT) solution polymerization is used to prepare well-defined poly(glycerol monomethacrylate) (PGMA) chains bearing carboxylic acid, tertiary amine, or neutral end-groups. Each of these PGMA precursors was then chain-extended in turn via RAFT aqueous emulsion polymerization of 2,2,2-trifluoroethyl methacrylate to form spherical nanoparticles as confirmed by transmission electron microscopy (TEM) analysis. Dynamic light scattering studies indicated an intensity-average diameter of approximately 25 nm. Aqueous electrophoresis measurements confirmed that the amine-functional nanoparticles became cationic at low pH owing to end-group protonation. In contrast, carboxylic acid-functional nanoparticles became appreciably anionic at pH 10 owing to end-group ionization. Finally, nanoparticles bearing neutral end-groups exhibited zeta potentials close to zero over a range of solution pH. High-shear homogenization of n-dodecane in the presence of such sterically stabilized nanoparticles led to the formation of oil-in-water Pickering macroemulsions with volume-average diameters of 20-30 μm. High-pressure microfluidization was then used to prepare the three corresponding Pickering nanoemulsions. Each Pickering nanoemulsion was characterized by analytical centrifugation and TEM studies of the dried nanoemulsion droplets confirmed their original nanoparticle superstructure. The nanoparticle adsorption efficiency at the oil-water interface was assessed by gel permeation chromatography (using a UV detector) for each nanoparticle type at both pH 3 and 7. Nanoparticles with charged end-groups exhibited relatively low adsorption efficiency, whereas up to 90% of the neutral nanoparticles were adsorbed onto the oil droplets. This observation was supported by small-angle X-ray scattering experiments, which indicated that the packing efficiency of neutral nanoparticles around oil droplets was higher than that of nanoparticles bearing charged end-groups. Analytical centrifugation was used to evaluate the colloidal stability of the aged Pickering nanoemulsions. Pickering nanoemulsions stabilized with nanoparticles bearing charged end-groups proved to be significantly less stable than those prepared using neutral end-groups.

Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions

Pickering emulsions stabilized by food-grade particles have garnered increasing interest in recent years due to their promising applications in biorelated fields such as foods, cosmetics, and drug delivery. However, it remains a big challenge to formulate nanoscale Pickering emulsions from these edible particles. Herein we show that a new Pickering nanoemulsion that is stable, monodisperse, and controllable can be produced by employing the spherical micellar nanoparticles (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, as an edible particulate emulsifier. As natural peptide-based nanoparticles, the EYPNs have a small particle size, intermediate wettability, high surface activity, and deformability at the interface, which enable the formation of stable Pickering nanodroplets with a mean dynamic light scattering diameter below 200 nm and a polydispersity index below 0.2. This nanoparticle system is versatile for different oil phases with various polarities and demonstrates the easy control of nanodroplet size through tuning the microfluidization conditions or the ratio of EYPNs to oil phase. These food-grade Pickering nanoemulsions, obtained when the internal phase is an edible vegetable oil, have superior stability during long-term storage and spray-drying based on the irreversible and compact adsorption of intact EYPNs at the nanodroplet surface. This is the first finding of a natural edible nano-Pickering emulsifier that can be used solely to make stable food Pickering nanoemulsions with the qualities of simplicity, versatility, low cost, and the possibility of controllable and mass production, which make them viable for many sustainable applications.

Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics

Nanotechnology, particularly nanoemulsions (NEs), have gained increasing interest from researchers throughout the years. The small-sized droplet with a high surface area makes NEs important in many industries. In this review article, the components, properties, formation, and applications are summarized. The advantages and disadvantages are also described in this article. The formation of the nanosized emulsion can be divided into two types: high and low energy methods. In high energy methods, high-pressure homogenization, microfluidization, and ultrasonic emulsification are described thoroughly. Spontaneous emulsification, phase inversion temperature (PIT), phase inversion composition (PIC), and the less known D-phase emulsification (DPE) methods are emphasized in low energy methods. The applications of NEs are described in three main areas which are food, cosmetics, and drug delivery.