Characteristics of pickering emulsion gels formed by droplet bridging

Maleic anhydride-functionalized cellulose nanocrystal-stabilized high internal phase Pickering emulsion for pesticide delivery

The salt-responsiveness of Pickering emulsions has significantly influenced their applications due to the large amount of salt on the surface of plant leaves. The present study provided a maleic anhydride-functionalized cellulose nanocrystal-stabilized high internal phase Pickering emulsion (MACNCs-HIPPEs) that was stable to high-concentration salt and used for pesticide delivery. The stability of MACNCs-HIPPEs was investigated by adjusting the oil-phase volume fraction (φ), the MACNCs concentration, NaCl dosages, and the rheological properties. The high internal phase Pickering emulsion was obtained at φ of 0.8 and MACNCs concentration of 2wt% and showed excellent salt stability (NaCl, 1200 mM) and significant storage stability (60 days). The sustained release of imidacloprid (IMI) from imidacloprid-loaded MACNCs-HIPPEs (IMI@MACNCs-HIPPEs) showed a positive correlation to the temperature (15°C, 25°C, 35°C), indicating clear thermo-responsiveness of the prepared pesticide formulation. The test of spread and retention of IMI@MACNCs-HIPPEs on the leaf surface showed a significant advantage compared with the commercial IMI water dispersible granules (CG). All the advantages mentioned above showed the excellent potential of the MACNCs-HIPPEs in delivering lipophilic pesticides.

A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application

High internal phase Pickering emulsion (HIPPE) is renowned for its exceptionally high-volume fraction of internal phase, leading to flocculated yet deformed emulsion droplets and unique rheological behaviors such as shear-thinning property, viscoelasticity, and thixotropic recovery. Alongside the inherent features of regular emulsion systems, such as large interfacial area and well-mixture of two immiscible liquids, the HIPPEs have been emerging as building blocks to construct three-dimensional (3D) scaffolds with customized structures and programmable functions using an extrusion-based 3D printing technique, making 3D-printed HIPPE-based scaffolds attract widespread interest from various fields such as food science, biotechnology, environmental science, and energy transfer. Herein, the recent advances in preparing suitable HIPPEs as 3D printing inks for various applied fields are reviewed. This work begins with the stabilization mechanism of HIPPEs, followed by introducing the origin of their distinctive rheological behaviors and strategies to adjust the rheological behaviors to prepare more eligible HIPPEs as printing inks. Then, the compatibility between extrusion-based 3D printing and HIPPEs as building blocks was discussed, followed by a summary of the potential applications using 3D-printed HIPPE-based scaffolds. Finally, limitations and future perspectives on preparing HIPPE-based materials using extrusion-based 3D printing were presented.

Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods

The 3D printability of myofibrillar proteins (MP)-based high internal phase emulsions (HIPEs) is a concern. This study investigated the influence of chitosan (CS) concentrations (0-1.5 wt%) on the physicochemical properties, microstructure, rheological properties, and stability of MP-based HIPEs. Results showed that the interaction between MP and CS efficiently modulated the formation of HIPEs by modifying interfacial tension and network structure. The addition of CS (≤ 0.9 wt%, especially at 0.6 wt%) acted as a spatial barrier, filling the network between droplets, which triggered electrostatic repulsion between CS and MP particles, enhancing MP's interfacial adsorption capacity. Consequently, droplet sizes decreased, emulsion stability increased, and HIPEs became more stable during freeze-thaw cycles, centrifugation, and heat treatment. The rheological analysis further demonstrated that the low energy storage modulus (G', 330.7 Pa) of MP-based HIPEs exhibited sagging and deformation during the self-supporting phase. However, adding CS (0.6 wt%) significantly increased the G' (1034 Pa) of MP-based HIPEs. Conversely, increasing viscosity and spatial resistance attributed to CS (> 0.9 wt%) noticeably caused larger droplet sizes, thereby diminishing the printability of MP-based HIPEs. These findings provide a promising strategy for developing high-performance and consumer-satisfaction 3D printing inks using MP-stabilized HIPEs.

An Amphiphilic Multiblock Polymer as a High-Temperature Gelling Agent for Oil-Based Drilling Fluids and Its Mechanism of Action

Oil-based drilling fluids are widely used in challenging wells such as those with large displacements, deepwater and ultra-deepwater wells, deep wells, and ultra-deep wells due to their excellent temperature resistance, inhibition properties, and lubrication. However, there is a challenging issue of rheological deterioration of drilling fluids under high-temperature conditions. In this study, a dual-amphiphilic segmented high-temperature-resistant gelling agent (HTR-GA) was synthesized using poly fatty acids and polyether amines as raw materials. Experimental results showed that the initial decomposition temperature of HTR-GA was 374 °C, indicating good thermal stability. After adding HTR-GA, the emulsion coalescence voltage increased for emulsions with different oil-to-water ratios. HTR-GA could construct a weak gel structure in oil-based drilling fluids, significantly enhancing the shear-thinning and thixotropic properties of oil-based drilling fluids under high-temperature conditions. Using HTR-GA as the core, a set of oil-based drilling fluid systems with good rheological properties, a density of 2.2 g/cm3, and temperature resistance up to 220 °C were constructed. After aging for 24 h at 220 °C, the dynamic shear force exceeded 10 Pa, and G' exceeded 7 Pa, while after aging for 96 h at 220 °C, the dynamic shear force exceeded 4 Pa, and G″ reached 7 Pa. The synthesized compound HTR-GA has been empirically validated to significantly augment the rheological properties of oil-based drilling fluids, particularly under high-temperature conditions, showcasing impressive thermal stability with a resistance threshold of up to 220 °C. This notable enhancement provides critical technical reinforcement for progressive exploration endeavors in deep and ultra-deep well formations, specifically employing oil-based drilling fluids.

Impacts of crosslinking conditions on Pickering emulsions stabilized by genipin-crosslinked chitosan-caseinophosphopeptides nanocomplexes

Polysaccharide-polypeptide nanocomplexes are promising colloidal Pickering stabilizers. The resulting Pickering emulsions, however, are susceptible to pH and ionic strength changes. This phenomenon was also observed in our recently developed Pickering emulsions stabilized by the chitosan (CS)-caseinophosphopeptides (CPPs) nanocomplexes. To improve the stability of these Pickering emulsions, we herein crosslinked the CS-CPPs nanocomplexes with a natural crosslinker genipin. The genipin-crosslinked CS-CPPs nanocomplexes (GCNs) were used to prepare Pickering emulsions. The impacts of genipin concentration, crosslinking temperature, and duration on the characteristics of GCNs and the GCNs-stabilized Pickering emulsions (GPEs) were systemically investigated. GCNs showed crosslinking strength-dependent variations in their physical properties. Crosslinking at a weak or strong condition weakened the emulsification ability of GCNs at low concentrations. A strong crosslinking condition also compromised the capacity of GCNs to stabilize a high fraction of oil. GPEs were oil-in-water type and gel-like. GCNs crosslinked at a lower temperature and for a shorter crosslinking duration stabilized stronger gel-like GPEs. Moreover, GPEs had high pH and ionic strength stabilities. This work provided a feasible way to enhance the stability and regulate the physical properties of Pickering emulsions stabilized by polysaccharide-polypeptide nanocomplexes.

Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility

Studies have shown that covalent and non-covalent zein-polyphenol complexes exhibit significant differences in structure and properties, but their effects on the characteristics of Pickering emulsions are still unclear. In this study, zein nanoparticles (ZNPs), non-covalent (N-ZGANPs) and covalent (C-ZGANPs) zein-gallic acid nanoparticles were fabricated to investigate the influence of complexation types on the properties of an algal oil-in-water Pickering emulsion. Results indicated that the addition of gallic acid was associated with the decrease of interfacial tension of particles. C-ZGANPs possessed the strongest interfacial adsorption capacity, which contributed to the optimum physical stability of the covalent emulsion during storage. The rheological experiment demonstrated that C-ZGANPs decreased the viscoelasticity of the emulsion, while N-ZGANPs showed the opposite effect. Moreover, the emulsions stabilized by C-ZGANPs significantly delayed the oxidation of the encapsulated algal oil, protected astaxanthin (AST) from heat, as well as increased the bioaccessibility of AST in simulated digestion.

Dual (pH and thermal) stimuli-responsive Pickering emulsion stabilized by chitosan-carrageenan composite microgels

Formulation of water-in-oil (W/O) Pickering emulsion (PE) for food applications has been largely restricted by the limited choices of food-grade Pickering emulsifiers. In this study, composite microgels made of chitosan and carrageenan were explored as a dual (pH and thermal) stimuli-responsive Pickering emulsifier for the stabilization of W/O PE. The chitosan-carrageenan (CS-CRG) composite microgels not only exhibited pH- and thermo-responsiveness, but also displayed enhanced lipophilicity as compared to the discrete polymers. The stability of the CS-CRG-stabilized W/O PE system (CS-CRG PE) was governed by CS:CRG mass ratio and oil fractions used. The CS-CRG PE remained stable at acidic pH and at temperatures below 40 °C. The instability of CS-CRG composite microgels at alkaline pH and at temperatures above 40 °C rendered the demulsification of CS-CRG PE. This stimuli-responsive W/O PE could unlock new opportunities for the development of stimuli-responsive W/O PE using food-grade materials.

Recent progress in emulsion gels: from fundamentals to applications

Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention both in fundamental research and practical applications due to their superior stability, tunable morphology and microstructure, and promising mechanical and functional properties. From an application perspective, attention in this area has been, historically, mainly focused on food industries, e.g., engineering emulsion gels as fat substitutes or delivery systems for bioactive food ingredients. However, a growing body of studies has, in recent years, begun to demonstrate the full potential of emulsion gels as soft templates for designing advanced functional materials widely applied in a variety of fields, spanning chemical engineering, pharmaceutics, and materials science. Herein, a concise and comprehensive overview of emulsion gels is presented, from fundamentals to applications, highlighting significant recent progress and open questions, to scout for and deepen their potential applications in more fields.

Formulation and stabilization of high internal phase emulsions: Stabilization by cellulose nanocrystals and gelatinized soluble starch

In this work, high internal phase emulsions (HIPEs) stabilized by naturally derived cellulose nanocrystals (CNC) and gelatinized soluble starch (GSS) were fabricated to stabilize oregano essential oil (OEO) in the absence of surfactant. The physical properties, microstructures, rheological properties, and storage stability of HIPEs were investigated by adjusting CNC contents (0.2, 0.3, 0.4 and 0.5 wt%) and starch concentration (4.5 wt%). The results revealed that CNC-GSS stabilized HIPEs exhibited good storage stability within one month and the smallest droplets size at a CNC concentration of 0.4 wt%. The emulsion volume fractions of 0.2, 0.3, 0.4 and 0.5 wt% CNC-GSS stabilized HIPEs after centrifugation reached 77.58, 82.05, 94.22, and 91.41 %, respectively. The effect of native CNC and GSS were analyzed to understand the stability mechanisms of HIPEs. The results revealed that CNC could be used as an effective stabilizer and emulsifier to fabricate the stable and gel-like HIPEs with tunable microstructure and rheological properties.

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (T_melt), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.

Pickering Emulsions: A Novel Tool for Cosmetic Formulators

The manufacturing of stable emulsion is a very important challenge for the cosmetic industry, which has motivated intense research activity for replacing conventional molecular stabilizers with colloidal particles. These allow minimizing the hazards and risks associated with the use of conventional molecular stabilizers, providing enhanced stability to the obtained dispersions. Therefore, particle-stabilized emulsions (Pickering emulsions) present many advantages with respect to conventional ones, and hence, their commercialization may open new avenues for cosmetic formulators. This makes further efforts to optimize the fabrication procedures of Pickering emulsions, as well as the development of their applicability in the fabrication of different cosmetic formulations, necessary. This review tries to provide an updated perspective that can help the cosmetic industry in the exploitation of Pickering emulsions as a tool for designing new cosmetic products, especially creams for topical applications.

High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin

Egg yolk low density lipoprotein (LDL) was used to prepare high internal phase Pickering emulsions (HIPEs) and its role as a stabilizer was comprehensively studied in this work. LDL exists as homogenous nanoparticles with an average size of 49 nm and amphiphilic nature, having a contact angle close to 90°. HIPEs were studied by varying compositions of 75%-90% oil phase and 25%-10% aqueous phase containing 0.5%-2% LDL. Rheological measurement, confocal laser scanning and optical microscopes imaging together with digital photos revealed the solid gel network, the strength of which was dependent upon oil volume fraction and LDL concentration. Optimal formulation of HIPEs was found as 80% oil and 2% LDL concentration, which exhibited small droplets under 10 µm with negligible aggregations, even after four weeks storage under refrigeration or heating at 90 ℃ for 30 min. After three freeze-thawing cycles, the HIPEs were demulsified losing their gel structure, but a simple re-homogenization was able to reconstitute the gel network identical to original microstructure. Encapsulation of curcumin into Pickering HIPEs provided exceptional photostability (around 80% retention rate) against ultraviolet radiation and improved its bioaccessibility from 10% to 50% during in vitro digestion. Our findings may bring new opportunities to design semi-solid foods using natural and edible ingredients.

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

HYPOTHESIS

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

EXPERIMENTS

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

FINDINGS

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

Temperature-responsive Pickering high internal phase emulsions for recyclable efficient interfacial biocatalysis

The field of biocatalysis is expanding owing to the increasing demand for efficient low-cost green chemical processes. However, a feasible strategy for achieving product separation, enzyme recovery, and high catalytic efficiency in biocatalysis remains elusive. Herein, we present thermoresponsive Pickering high internal phase emulsions (HIPEs) as controllable scaffolds for efficient biocatalysis; these HIPEs demonstrate a transition between emulsification and demulsification depending on temperature. Ultra-high-surface-area Pickering HIPEs were stabilized by Candida antarctica lipase B immobilized on starch particles modified with butyl glycidyl ether and glycidyl trimethyl ammonium chloride, thus simplifying the separation and reuse processes and significantly improving the catalytic efficiency. In addition, the switching temperature can be precisely tuned by adjusting the degree of substitution of the modified starches to meet the temperature demands of various enzymes. We believe that this system provides a green platform for various interfacial biocatalytic processes of industrial interest.

The thermoresponsive Pickering high internal phase emulsions stabilized by starch particles as controllable scaffolds for efficient biocatalysis, which simplified the separation and reuse processes and significantly improved the catalytic efficiency.

Turbulence-induced formation of emulsion gels

Emulsion gels have a wide range of applications. We report on a facile and versatile method to produce stable emulsion gels with tunable rheological properties. Gel formation is triggered by subjecting a mixture containing aqueous colloidal particle (CP) suspensions and water-immiscible liquids to intense turbulence, generated by low frequency (20 kHz) ultrasound or high-pressure homogenization. Through systematic investigations, requisite gel formation criteria are established with respect to both formulation and processing, including ratio/type of liquid pairs, CP properties, and turbulence conditions. Based on the emulsion microstructure and rheological properties, inter-droplet bridging and CP void-filling are proposed as universal stabilization mechanisms. These mechanisms are further linked to droplet-size scaling and sphere close-packing theory, distinctive from existing gel-conferring models. The study thereby provides the foundation for advancing the production of emulsion gels that can be tailored to a wide range of current and emerging applications in the formulation and processing of food, cosmetics or pharmaceutical gels, and in material science.

All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization

HYPOTHESIS

Synergistic stabilization of high internal phase Pickering emulsions (HIPPEs) by food-grade colloidal particles are necessary for food, pharmaceuticals or cosmetics owing to their biocompatibility and multi-functionality. By tuning the interfacial structure of adsorbed binary particles, the HIPPE may exhibit extraordinary characteristics compared to conventional all-natural HIPPEs solely stabilized by single-component particle or composite particle, which should have potential applications in varies fields.

EXPERIMENTS

HIPPEs were prepared by using zein protein nanoparticles (ZNPs) and starch nanocrystals (SNCs) as stabilizers. We systematically investigated the effect of particle concentration and internal phase fraction on HIPPEs morphology, stability and rheological behaviors. Further, the stabilization mechanism as well as potential applications were demonstrated.

FINDINGS

HIPPEs were prepared with excellent stability against centrifugation and high temperature (50 °C). Our result indicates the successful construction of unique bilayer interfacial structures consisting of inner ZNPs layer and outer SNCs layer. Since SNCs could gelatinize at 50 °C, dense shells can form around droplets afterwards. Such thermally responsive interfacial structures can be used to protect hydrophobic bioactive substances at higher temperatures while still allowing controlled release at certain conditions. Furthermore, with high internal phase fraction, HIPPEs can possibly replace mayonnaise and salad dressing on the market due to comparable appearance and properties. Following the removal of inner oil, porous materials can be further fabricated, which have potential applications in environmental protection or tissue engineering.

pH-Responsive Behavior of Pickering Emulsions Stabilized by a Selenium-Containing Surfactant and Alumina Nanoparticles

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.

Probing the Interactions between Pickering Emulsion Droplets Stabilized with pH-Responsive Nanoparticles

The presence and adsorption of particles at the oil/water interface play a critical role in stabilizing Pickering emulsions and affecting their bulk behavior. For water-in-oil (W/O) and oil-in-water (O/W) Pickering emulsions with pH-responsive nanoparticles, their interaction forces and stabilization mechanisms at the nanoscale have not been reported. Herein, the Pickering emulsions formed by oil/water mixtures under different pH values with bilayer oleic acid-coated Fe₃O₄ nanoparticles (Fe₃O₄@2OA NPs) were characterized using microscopy imaging and zeta potential and interfacial tension (IFT) measurements. The interaction forces between formed emulsion droplets were quantified using an atomic force microscope (AFM) drop probe technique. A W/O emulsion formed at pH 2 and 4 is mainly stabilized by the steric barrier formation of confined particle layers (with Fe₃O₄@2OA NPs and aggregates). At pH 9 and 11, an O/W emulsion is formed, and its stabilization mechanism is mainly due to relatively low IFT, strong electrostatic repulsion due to carboxyl groups, and steric repulsion from confined nanoparticles and aggregates, leading to a stable confined thin water film. Increasing the maximum loading force and dwelling time enhances the confinement of Fe₃O₄@2OA particles and aggregates at the oil/water interface. This work provides useful insights into the interaction and stabilization mechanisms of Pickering emulsions with stimuli-responsive interface-active particles.

Are Langmuir Trough Studies Useful? Unexpected Emulsification Behavior Using Colloidal Rods

While studies carried out in a Langmuir trough have rigorously demonstrated that, at high surface pressure, ellipsoidal particles do flip and spherocylinders (rods) can flip, much less is known about the practical situation on the surface of a droplet or bubble. We present emulsification studies using colloidal rods and find that the droplets are bridged by the rods independent of shear rate and particle concentration and are only weakly dependent on the pH of the continuous phase. In a trough, it is the low aspect ratio rods which flip and the high aspect ratio rods which form bilayers; on the surface of a droplet we found that the high aspect ratio rods always bridge whereas the shorter rods show random bridging behavior. Hence, the behavior of anisotropic particles "in action" is essentially opposite to expectations from trough studies.

Nonequilibrium Structure Diagram of Pendular Suspensions under Large-Amplitude Oscillatory Shear

For pendular suspensions with particles in contact with immiscible secondary liquid bridges, the shear field significantly influences particle aggregates and networks. In this work, we study the structure of the pendular network and how the structure changes under large-amplitude-oscillatory shear. Using rheology and optical microscopy, we found unique network destruction followed by reconstruction with increasing strain. Two processes show different shear-field dependencies, strain-rate dependency for destruction and strain dependency for reconstruction. A nonequilibrium state diagram is constructed to show the phase behavior, where the critical particle concentration of sol-gel transition is dependent on the shear history and may depend on shear strain nonmonotonically. Two different mechanisms, shear-induced network breakdown at low strain and shear-induced agglomeration at high strain, are suggested to describe the nonmonotonic critical concentration under the upward strain sweep quantitatively.

Electric-field-induced deformation, yielding, and crumpling of jammed particle shells formed on non-spherical Pickering droplets

Droplets covered with densely packed solid particles, often called Pickering droplets, are used in a variety of fundamental studies and practical applications. For many applications, it is essential to understand the mechanics of such particle-laden droplets subjected to external stresses. Several research groups have studied theoretically and experimentally the deformation, relaxation, rotation, and stability of Pickering droplets. Most of the research concerns spherical Pickering droplets. However, little is known about non-spherical Pickering droplets with arrested particle shells subjected to compressive stress. The experimental results presented here contribute to filling this gap in research. We deform arrested non-spherical Pickering droplets by subjecting them to electric fields, and study the effect of droplet geometry and size, as well as particle size and electric field strength, on the deformation and yielding of arrested non-spherical Pickering droplets. We explain why a more aspherical droplet and/or a droplet covered with a shell made of larger particles required higher electric stress to deform and yield. We also show that an armored droplet can absorb the electric stress differently (i.e., through either in-plane or out-of-plane particle rearrangements) depending on the strength of the applied electric field. Furthermore, we demonstrate that particle shells may fail through various crumpling instabilities, including ridge formation, folding, and wrinkling, as well as inward indentation.

Pickering Emulsions via Interfacial Nanoparticle Complexation of Oppositely Charged Nanopolysaccharides

We consider the variables relevant to adsorption of renewable nanoparticles and stabilization of multiphase systems, including the particle's hydrophilicity, electrostatic charge, axial aspect, and entanglement. Exploiting the complexation of two oppositely charged nanopolysaccharides, cellulose nanofibrils (CNFs) and nanochitin (NCh), we prepared CNF/NCh aqueous suspensions and identified the conditions for charge balance (turbidity and electrophoretic mobility titration). By adjusting the composition of CNF/NCh complexes, below and above net neutrality conditions, we produced sunflower oil-in-water Pickering emulsions with adjustable droplet diameters and stability against creaming and oiling-off. The adsorption of CNF/NCh complexes at the oil/water interface occurred with simultaneous partitioning (accumulation) of the CNF on the surface of the droplets in net negative or positive systems (below and above stochiometric charge balance relative to NCh). We further show that the morphology of the droplets and size distribution were preserved during storage for at least 6 months under ambient conditions. This long-term stability was held with a remarkable tolerance to changes in pH (e.g., 3-11) and ionic strength (e.g., 100-500 mM). The mechanism explaining these observations relates to the adsorption of the CNF in the complexes, counteracting the charge losses resulting from the deprotonation of NCh or charge screening. Overall, CNF/NCh complexes and the respective interfacial nanoparticle exchange greatly extend the conditions, favoring highly stable, green Pickering emulsions that offer potential in applications relevant to foodstuff, pharmaceutical, and cosmetic formulations.

Nanodiamond-stabilized Pickering emulsions: Microstructure and rheology

HYPOTHESIS

We envisage the use of hydroxylated detonation nanodiamonds (ND-OH), a relatively novel carbonaceous filler with high adsorption activity, small size, and large surface area to create Pickering emulsions. The emulsion behavior under shear and the extent to which the microstructure can rebuild after breakdown is dependent on its yield stress.

EXPERIMENTS

Using a model system consisting of isopropyl palmitate and water stabilized by ND-OH particles, we investigate the stability of these emulsions, their microstructure and rheological behavior as a function of ND-OH concentration.

FINDINGS

Confocal microscopy reveals that increasing ND-OH concentration results in smaller droplet sizes in the emulsions. This behavior is consistent with our rheological results of higher elastic modulus G' and yield stress of the emulsion with increased ND-OH, as the presence of smaller droplets facilitates the formation of a densely packed network. We find the rheological behavior of these emulsions to be a hybrid of colloidal gels and surfactant-stabilized emulsions, with interparticle interactions and droplets deformability dictating their elasticity and yield stress behavior. Structure recovery following large shear reveals the degree of microstructure recovery to depend on the applied stress, with the recovered modulus collapsing into a single master-curve when the applied stress is scaled by the yield stress.

Fundamentals and applications of particle stabilized emulsions in cosmetic formulations

The cosmetic industry is one of the fastest growing industrial sectors that is constantly evolving by absorbing new technologies and incorporating innovative yet sustainable products. Cosmetic products are comprised of diverse formulations such as skin care, color cosmetics, hair care, makeup, body care products. Traditionally, cosmetic emulsions are stabilized using surfactants or polymers. Due to its adverse effects on environment, cytotoxicity effects, numerous health hazards, there is a strong drive to shift towards sustainable and surfactant free emulsions. With increasing consumer demand for a safer and more biodegradable products, formulating "surfactant- free" emulsions by replacing conventional stabilizers with particles has gained popularity. In this review, various important aspects and applications of particle stabilized emulsions in cosmetic formulations will be discussed. Importantly, novel ideas on surface modification of particles and use of Janus particles in cosmetic formulations will be discussed.

Impact of Particle Size on Droplet Coalescence in Solid-Stabilized High Internal Phase Emulsions

High internal phase emulsions (HIPEs) comprise highly faceted droplets separated by thin films of fluid. Though surfactants are traditionally used in formulating HIPEs, growing interest in solid-stabilized HIPEs calls for a better understanding of how particles may affect the coalescence of droplets at high volume fractions of the dispersed phase. In this study, we address the effect of particle size on this issue. Using confocal microscopy, we examine the microstructures of four different solid-stabilized emulsion series and quantify droplet coalescence in each. We show that, systematically, HIPEs stabilized with smaller particles show a greater propensity for film rupture and the presence of partially coalesced droplets, whereas the use of larger particles results in a higher fraction of bridged particle monolayers between neighboring droplets. This result is in contrast with the behavior of dilute emulsions, where the use of smaller particles has been shown to impart greater stability against droplet coalescence. Utilizing a simple model of film rupture, we rationalize our experimental findings in the context of the capillary pressure profile within a solid-stabilized liquid film, and show that bridged monolayer formation is directly linked to improved film stability at high volume fractions of the dispersed phase. Therefore, particle size can impact the stability of solid-stabilized HIPEs by influencing their propensity for monolayer formation.

Droplet clustering in cyclodextrin-based emulsions mediated by methylcellulose

Rapid droplet aggregation in cyclodextrin (CD)-stabilized emulsions limits their practical use as material templates. Herein, we formulate mixtures of submicron CD-based emulsion droplets suspended in aqueous solutions of methylcellulose (MC) with various concentrations and molecular weights. We evaluate the effects of MC on the microstructure and stability of the emulsions using different techniques including optical microscopy, laser particle analysis, confocal laser scanning microscopy and multiple light scattering, explore the rheological behavior of the emulsions through large amplitude oscillatory shear experiments, and study the viscoelastic nonlinearities of the emulsions as a function of strain and strain-rate space through nondimensional elastic and viscous Lissajous-Bowditch plots. It is demonstrated that the emulsion droplets are present in the form of small clusters and their size is almost independent of MC concentration and molecular weight. The clustering pattern is also supported by the changes in viscoelastic properties of the emulsions and the intracycle nonlinear behavior of the Lissajous-Bowditch plots. We propose for the first time that glass-like dynamic arrest takes place with the formation of small equilibrium droplet clusters in the situation where the CD-based emulsion droplets are forced by depletion flocculation and kinetic trapping simultaneously exerted by MC.

A New Solid-like State for Liquid/Liquid/Particle Mixtures with Bicontinuous Morphology of Concentrated Emulsion and Concentrated Suspension

Research in exploring the microstructures of the ternary liquid/liquid/particle mixture is still a challenging task due to the complex interface properties and compositions of each phase. In this work, we report a new kind of solid-like state for ternary mixtures after the addition of a surfactant, which has the bicontinuous morphology of two phases, that is, the concentrated emulsion and the concentrated noncolloidal suspension. The bicontinuous morphology was justified by optical microscopy and the unique two-step yielding behavior under large oscillatory shear flow, which has the yielding character of a noncolloidal suspension at smaller strain and that of a concentrated emulsion at larger strain. A phase diagram is constructed from the rheological measurements and morphological observations. The boundaries of the new solid-like state can be well predicted from three basic requirements on the glass forming or jamming conditions in the aqueous noncolloidal suspension phase, the aqueous emulsion phase, and the whole ternary mixture.

Emulsions Stabilized with Polyelectrolyte Complexes Prepared from a Mixture of a Weak and a Strong Polyelectrolyte

The possibility of stabilizing emulsions with polyelectrolyte complexes (PEC) obtained from the interaction of two non-surface-active oppositely charged polyelectrolytes (PEL) is described. Poly(allylamine hydrochloride) (PAH) and poly(4-styrene sulfonate) sodium salt are selected as the weak cationic and the strong anionic polyelectrolyte, respectively. Aqueous polymer mixtures are investigated by light scattering to determine the size of the complexes and whether precipitation or complex coacervation occurs. The effects of PEL mixing ratio, pH, and PEL concentration are studied in detail. By increasing the pH, the transition precipitate-precipitate/coacervate-coacervate-polymer solution is observed. At low pH, both PEL are fully ionized and therefore precipitates (soft particles) arise as a result of strong electrostatic interactions. By increasing the pH, the degree of ionization of PAH decreases and weak electrostatic interactions ensue, supporting the formation of coacervate droplets. The most stable oil-in-water emulsions are prepared from aqueous mixtures around charge neutralization. Although emulsions can be prepared from coacervate droplet dispersions, their coalescence stability is worse than those stabilized by soft PEC particles. By increasing the PEL concentration, the average droplet diameter decreases and the fraction of cream in the emulsion increases for emulsions prepared with PEC particles, following the limited coalescence model. However, at high concentrations, emulsion stability is slightly worse probably due to extensive aggregation of the particles. Viscous high internal phase emulsions can be prepared at low pH in which oil droplets are deformed. Here, PEC particles are detected only at the oil-water interface. At lower oil content, excess particles form a network in the aqueous phase aiding emulsion stability to coalescence.