Environmental Responsiveness of Microgel Particles and Particle-Stabilized Emulsions

1H-NMR studies on the volume phase transition of DNA-modified pNipmam microgels

DNA functionalized pNipmam microgels, which have recently been introduced, are examined at different concentrations of sodium chloride and in PBS solutions via temperature dependent 1H-NMR measurements and are compared to pure pNipmam microgels. We show that the DNA modification shifts the volume phase transition temperature towards lower temperatures and the addition of salt and PBS further supports this effect in both materials. Thermodynamic values, i.e. enthalpy, entropy and Gibbs free energy, are determined via a non-linear fit which can be applied directly to the measurement data without further linearization.

Interactions between interfaces dictate stimuli-responsive emulsion behaviour

Stimuli-responsive emulsions offer a dual advantage, combining long-term storage with controlled release triggered by external cues such as pH or temperature changes. This study establishes that thermo-responsive emulsion behaviour is primarily determined by interactions between, rather than within, interfaces. Consequently, the stability of these emulsions is intricately tied to the nature of the stabilizing microgel particles - whether they are more polymeric or colloidal, and the morphology they assume at the liquid interface. The colloidal properties of the microgels provide the foundation for the long-term stability of Pickering emulsions. However, limited deformability can lead to non-responsive emulsions. Conversely, the polymeric properties of the microgels enable them to spread and flatten at the liquid interface, enabling stimuli-responsive behaviour. Furthermore, microgels shared between two emulsion droplets in flocculated emulsions facilitate stimuli-responsiveness, regardless of their internal architecture. This underscores the pivotal role of microgel morphology and the forces they exert on liquid interfaces in the control and design of stimuli-responsive emulsions and interfaces.

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.

Harnessing the polymer-particle duality of ultra-soft nanogels to stabilise smart emulsions

Micro- and nanogels are widely used to stabilise emulsions and simultaneously implement their responsiveness to the external stimuli. One of the factors that improves the emulsion stability is the nanogel softness. Here, we study how the softest nanogels that can be synthesised with precipitation polymerisation of N-isopropylacrylamide (NIPAM), the ultra-low crosslinked (ULC) nanogels, stabilise oil-in-water emulsions. We show that ULC nanogels can efficiently stabilise emulsions already at low mass concentrations. These emulsions are resistant to droplet flocculation, stable against coalescence, and can be easily broken upon an increase in temperature. The resistance to flocculation of the ULC-stabilised emulsion droplets is similar to the one of emulsions stabilised by linear pNIPAM. In contrast, the stability against coalescence and the temperature-responsiveness closely resemble those of emulsions stabilised by regularly crosslinked pNIPAM nanogels. The reason for this combination of properties is that ULC nanogels can be thought of as colloids in between flexible macromolecules and particles. As a polymer, ULC nanogels can efficiently stretch at the interface and cover it uniformly. As a regularly crosslinked nanogel particle, ULC nanogels protect emulsion droplets against coalescence by providing a steric barrier and rapidly respond to changes in external stimuli thus breaking the emulsion. This polymer-particle duality of ULC nanogels can be exploited to improve the properties of emulsions for various applications, for example in heterogeneous catalysis or in food science.

Interfacial rheology of model water-air microgels laden interfaces: Effect of cross-linking

HYPOTHESIS

The mechanical properties of model air/water interfaces covered by poly(N-isopropylacrylamide) microgels depend on the microgels deformability or in other words on the amount of cross-linker added during synthesis.

EXPERIMENTS

The study is carried out by measuring the apparent dilational, the compression and the shear moduli using three complementary methods: (1) the pendant drop method with perturbative areas, (2) the Langmuir trough compression, and (3) shear rheology using a double wall ring cell mounted onto a Langmuir through.

FINDINGS

In the range of surface coverages studied, the interfaces exhibit a solid-like behavior and elasticity goes through a maximum as a function of the surface pressure. This is observable whatever the investigation method. This maximum elasticity depends on the microgel deformability: the softer the microgels the higher the value of the moduli. The mechanical behavior of model interfaces is discussed, taking into account the core-shell structure of the particles and their packing at the interface.

Structure formation of PNIPAM microgels in foams and foam films

Responsive aqueous foams are very interesting from a fundamental point of view and for various applications like foam flooding or foam flotation. In this study thermoresponsive microgels (MGs) made from poly(N-isopropyl-acrylamide) (PNIPAM) with varying cross-linker content, are used as foam stabilisers. The foams obtained are thermoresponsive and can be destabilised by increasing the temperature. The structuring of MGs inside the foam films is investigated with small-angle neutron scattering and in a thin film pressure balance. The foam films are inhomogeneous and form a network-like structure, in which thin and MG depleted zones with a thickness of ca. 30 nm are interspersed in a continuous network of thick MG containing areas with a thickness of several 100 nm. The thickness of this continuous network is related to the elastic modulus of the individual MGs, which was determined by atomic force microscopy indentation experiments. Both, the elastic moduli and foam film thicknesses, indicate a correlation to the network elasticity of the MGs predicted by the affine network model.

Fluid interface-assisted assembly of soft microgels: recent developments for structures beyond hexagonal packing

Microgels adsorb to air/water and oil/water interfaces - a process driven by a significant reduction in interfacial tension. Depending on the available interface area per microgel, strong lateral deformation can be observed. Typically, hexagonally ordered structures appear spontaneously upon contact of the microgel shells. Transfer from the interface to solid substrates gives access to macroscopically sized microgel monolayers that are interesting for photonic and plasmonic studies as well as colloid-based lithography, for example. Significant efforts have been made to understand the phase behavior of microgels at different interfaces and to explore the available parameter space for achieving complex tessellations. In this review, we will discuss the most recent developments in the realization of microgel monolayers with structures beyond hexagonal packing.

Pickering Emulsion Catalysis: Interfacial Chemistry, Catalyst Design, Challenges, and Perspectives

Pickering emulsions are particle-stabilized surfactant-free dispersions composed of two immiscible liquid phases, and emerge as attractive catalysis platform to surpass traditional technique barrier in some cases. In this review, we have comprehensively summarized the development and the catalysis applications of Pickering emulsions since the pioneering work in 2010. The explicit mechanism for Pickering emulsions will be initially discussed and clarified. Then, summarization is given to the design strategy of amphiphilic emulsion catalysts in two categories of intrinsic and extrinsic amphiphilicity. The progress of the unconventional catalytic reactions in Pickering emulsion is further described, especially for the polarity/solubility difference-driven phase segregation, "smart" emulsion reaction system, continuous flow catalysis, and Pickering interfacial biocatalysis. Challenges and future trends for the development of Pickering emulsion catalysis are finally outlined.

Recent Progress toward Physical Stimuli-Responsive Emulsions

Emulsion as a fine dispersion of immiscible liquids has involved widespread applications in industry, pharmaceuticals, agriculture and personal care. Stimuli-responsive emulsions capable of on-demand demulsification or changing their properties are required in many cases such as controllable release cargo, oil recovery, emulsifiers recycle and product separation, great progress has been achieved in these areas. Among these various triggers, much effort has been made to develop physical stimuli, due to the noninvasive and environmentally friendly characteristics. Physical stimuli-responsive emulsions provide a plenty of valuable practical applications in the fields of sustainable industry, biomedical reaction, drug delivery. Here, we summarize the recent development in the field of emulsions in response to physical stimuli consisting of temperature, light, magnetic field, electrical field, etc. The preparation methods and mechanisms of physical stimuli-responsive emulsions and their applications of catalysis reaction, drug delivery, and oil recovery are highlighted in this review. The future directions and outstanding problems of the physical stimuli-responsive emulsions are also discussed. This article is protected by copyright. All rights reserved.

Dynamic Covalent Cross-linked Nanogel-stabilized Pickering Emulsion for Responsive Microstructures

Designing new dynamic matrices in combination with a highly diverse material formation approach as Pickering emulsionsprovides us with the tools to engineer innovative dynamic porous microstructures in a highly controllable fashion. Here we make use of nanogels (nGels), which exhibits dynamic covalent cross-linking capabilities, as surface stabilizing agents in view of their highly controllable physiochemical properties. The method provides successful formation of dynamic covalent cross-linked hydrogel microstructures based on ketone and amine functionalized nGels using Pickering emulsions was shown. In this system we incorporated a pH-triggerable responsive behavior. The physiochemical properties of the resulting microstructure can be further tailored by modifying the intramolecular interactions at the interface, making this systems interesting for a wide range of applications. This article is protected by copyright. All rights reserved.

Soft Colloidal Particles at Fluid Interfaces

The assembly of soft colloidal particles at fluid interfaces is reviewed in the present paper, with emphasis on the particular case of microgels formed by cross-linked polymer networks. The dual polymer/colloid character as well as the stimulus responsiveness of microgel particles pose a challenge in their experimental characterization and theoretical description when adsorbed to fluid interfaces. This has led to a controversial and, in some cases, contradictory picture that cannot be rationalized by considering microgels as simple colloids. Therefore, it is necessary to take into consideration the microgel polymer/colloid duality for a physically reliable description of the behavior of the microgel-laden interface. In fact, different aspects related to the above-mentioned duality control the organization of microgels at the fluid interface, and the properties and responsiveness of the obtained microgel-laden interfaces. This works present a critical revision of different physicochemical aspects involving the behavior of individual microgels confined at fluid interfaces, as well as the collective behaviors emerging in dense microgel assemblies.

Responsive Pickering Emulsions Stabilized by Frozen Complex Coacervate Core Micelles

Frozen complex coacervate core micelles (C3Ms) were developed as a class of particle stabilizers for Pickering emulsions. The C3Ms are composed of a core of electrostatically interacting weak polyelectrolytes, poly(acrylic acid) (pAA) and poly(dimethylaminopropylacrylamide) (pDMAPAA), surrounded by a corona of water-soluble and surface active poly(N-isopropylacrylamide) (pNiPAM). Mixing parameters of the two polymer solutions, including pH, mixing method, charge ratio, and salinity of the medium, were carefully controlled, leading to monodisperse, colloidally stable C3Ms. A combination of dynamic light scattering and proton nuclear magnetic resonance experiments showed that the C3Ms gradually disassembled from a dynamically frozen core state in pure water into free polyelectrolyte chains above 0.8 M NaCl. Upon formulation of dodecane-in-water emulsions, the frozen C3Ms adsorb as particles at the droplet interfaces in striking contrast with most of the conventional micelles made of amphiphilic block copolymers which fall apart at the interface. Eventually, increasing the salt concentration of the system triggered disassembly of the C3Ms, which led to emulsion destabilization.

Non-Covalent Reconfigurable Microgel Colloidosomes with a Well-Defined Bilayer Shell

Microgels are extremely interfacially active and are widely used to stabilize emulsions. However, they are commonly used to stabilize oil-in-water emulsions due to their intrinsic hydrophilicity and initially dispersed in water. In addition, there have been no attempts to control microgel structural layers that are formed at the interface and as a result it limits applications of microgel in advanced materials. Here, we show that by introducing octanol into poly(N-isopropylacrylamide-co-methacrylic acid) (PNIPAM-co-MAA) microgels, octanol-swollen microgels can rapidly diffuse from the initially dispersed oil phase onto the water droplet surface. This facilitates the formation of microgel-laden interfacial layers with strong elastic responses and also generates stable inverse water-in-oil Pickering emulsions. These emulsions can be used as templates to produce microgel colloidosomes, herein termed ‘microgelsomes’, with shells that can be fine-tuned from a particle monolayer to a well-defined bilayer. The microgelsomes can then be used to encapsulate and/or anchor nanoparticles, proteins, vitamin C, bio-based nanocrystals or enzymes. Moreover, the programmed release of these substances can be achieved by using ethanol as a trigger to mediate shell permeability. Thus, these reconfigurable microgelsomes with a microgel-bilayer shell can respond to external stimuli and demonstrate tailored properties, which offers novel insights into microgels and promise wider application of Pickering emulsions stabilized by soft colloids.

Inverse W/O Pickering emulsions and reconfigurable microgelsomes with a well-defined bilayer structure are prepared from octanol-swollen PNIPAM-co-MAA microgels and the combination of binary microgels, which promise wider application of soft colloids.

Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze-thaw tolerance

The formation of coherent, three-dimensional (3D) networks by particles either at the interface or in the bulk phase is vital for the stability of emulsions. In this study, nanoparticles of walnut proteins (WPs) were associated by unfolded fibrillar rice proteins (RPs), forming dual protein nanostructures (DPNs) characteristic of coherent 3D networks. The DPNs emulsified walnut oil and formed high internal phase emulsions (HIPEs), which were stable against 2-month storage and 30-min heating at 95 °C. Furthermore, the interfacial structures can be further reinforced by sodium chloride (50 mM and above), and became invulnerable to repeated freeze-thaw treatments. Based on the above results, a plant-based walnut sauce was developed with superior freeze-thaw stability to three arbitrary commercial mayonnaises. The HIPEs with tunable rheological properties in response to salt concentration and excellent stabilities against long-term storage, heating, and freeze-thaw may be potential surrogates of futuristic plant-based textural and sensory materials in foods.

Exploring water in oil emulsions simultaneously stabilized by solid hydrophobic silica nanospheres and hydrophilic soft PNIPAM microgel

A general drawback of microgels is that they do not stabilize water-in-oil (w/o) emulsions of non-polar oils. Simultaneous stabilization with solid hydrophobic nanoparticles and soft hydrophilic microgels overcomes this problem. For a fundamental understanding of this synergistic effect the use of well defined particle systems is crucial. Therefore, the present study investigates the stabilization of water droplets in a highly non-polar oil phase using temperature responsive, soft and hydrophilic PNIPAM microgel particles (MGs) and solid and hydrophobic silica nanospheres (SNs) simultaneously. The SNs are about 20 times smaller than the MGs. In a multiscale approach the resulting emulsions are studied from the nanoscale particle properties over microscale droplet sizes to macroscopic observations. The synergy of the particles allows the stabilization of water-in-oil (w/o) emulsions, which was not possible with MGs alone, and offers a larger internal interface than the stabilization with SNs alone. Furthermore, the incorporation of hydrophilic MGs into a hydrophobic particle layer accelerates the emulsions sedimentation speed. Nevertheless, the droplets are still sufficiently protected against coalescence even in the sediment and can be redispersed by gentle shaking. Based on droplet size measurements and cryo-SEM studies we elaborate a model, which explains the found phenomena.

Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability

Pectin-based microgel particles (MGPs) are encouraging sustainable emulsifying agents for food-applications. Based on polyelectrolytes, pectin-based MGPs are assumed to be pH and ionic strength sensitive, in a similar manner to MGPs of synthetic polymers. Besides building a barrier around oil droplets, charged MGPs repulse each other. Thus the stabilisation mechanisms of pectin-based MGPs should be both steric and electrostatic. To investigate this, emulsions were homogenised with MGP concentrations ranging from 0.5 to 2 wt% MGPs. After emulsification, the pH of the emulsions was adjusted to 4, 3, or 2; and the resulting droplet sizes were measured. We found out that the droplet size and the appearance of agglomerates increased with decreasing pH values. This was caused by the loss of the MGP surface charge, as stated by their ζ-potential, showing an increase from -33.71 ± 4.1 mV for samples with pH 4 to -17 ± 0.6 mV, and -3.4 ± 0.6 mV for pH 3 and 2, respectively. However, the degree of coalescence was dependent on the MGP concentration, as samples with 0.5 wt% coalesced more readily than samples with 2 wt% MGP. These results help understand the emulsion stabilisation mechanisms of pectin-based MGPs and what effect formulation parameters have on the long-term stability of MGP-stabilised emulsions.

Advanced Switchable Molecules and Materials for Oil Recovery and Oily Waste Cleanup

Advanced switchable molecules and materials have shown great potential in numerous applications. These novel materials can express different states of physicochemical properties as controlled by a designated stimulus, such that the processing condition can always be maintained in an optimized manner for improved efficiency and sustainability throughout the whole process. Herein, the recent advances in switchable molecules/materials in oil recovery and oily waste cleanup are reviewed. Oil recovery and oily waste cleanup are of critical importance to the industry and environment. Switchable materials can be designed with various types of switchable properties, including i) switchable interfacial activity, ii) switchable viscosity, iii) switchable solvent, and iv) switchable wettability. The materials can then be deployed into the most suitable applications according to the process requirements. An in-depth discussion about the fundamental basis of the design considerations is provided for each type of switchable material, followed by details about their performances and challenges in the applications. Finally, an outlook for the development of next-generation switchable molecules/materials is discussed.

Pickering Emulsions Based on the pH-Responsive Assembly of Food-Grade Chitosan

Few natural, biocompatible, and inexpensive emulsifiers are available because such emulsifiers must satisfy severe requirements, be produced synthetically rather than naturally, be nontoxic, and require minimal effort to produce. Therefore, the synthesis of food-grade and biocompatible nanoparticles as an alternative to surfactants has recently received attention in the industry. However, many previous efforts involved chemical modification of materials or the introduction of secondary cocomponents for emulsion formation. To achieve the goal of simple preparation, we consider here chitosan nanoparticles to prepare Pickering emulsions of food-grade oil through the control of pH, without further chemical modification or extra additives. A mild process can prepare nanoparticles from chitosan by simply increasing the pH from 3.0 to 6.0. The results showed that the average radius of chitosan at pH 6.0 was 170 nm, while large aggregates were formed at pH 6.5. These nanoparticles were utilized to prepare the Pickering emulsion. The average size of emulsion droplets decreased upon increasing the pH from 3.0 to 6.0. Moreover, Pickering emulsions at different oil fractions and nanoparticle concentrations were stable and showed a low creaming index for 45 days. The emulsions were stable against coalescence and flocculation and behaved rheologically as gel-like, shear-thinning fluids (G' > G″). Pickering emulsion prevents the growth of the microorganism (Staphylococcus aureus) at different pH values and chitosan concentrations. These results demonstrate that chitosan nanoparticles could be a cost-effective and biocompatible emulsifier for the food or pharmaceutical industry for encapsulation and bioactive compounds, and Pickering emulsions have promising antibacterial effects for further applications.

O/W Emulsion Stabilized by Bovine Milk Phospholipid-Protein Nanoemulsions: Preparation, Stability, and In Vitro Digestion

This study aims to prepare a stable oil-in-water (O/W) emulsion with droplets of approximately 3-5 μm and a structured phospholipid (PL)-protein membrane that is similar to human milk fat globules. A nanoemulsion with an average droplet size of 200 nm prepared with bovine milk PL-protein, a milk fat globule membrane (MFGM)-rich ingredient, was used as an emulsifier to form an O/W emulsion with an average droplet size of 3.96 μm. Stable O/W emulsions were formed with a low concentration (1 wt %) of the MFGM-rich ingredient. The nanoemulsion was adsorbed at the oil-water interface. The O/W emulsions stored at 4 °C did not show structural damage upon 7 days of storage. The deformation or partial deformation of nanoemulsion droplets attached to lipid droplets may contribute to the physical stability of the emulsion. In vitro digestion of the O/W emulsion showed a low lipolysis degree in gastric digestion, and the final hydrolysis efficiency of the O/W emulsion was 62.74%, which is higher than that of traditional infant formula.

Linking polymer hydrophobicity and molecular interactions to rheology and tribology in phospholipid-containing complex gels

HYPOTHESIS

The rheological behavior and frictional properties (macroscopic level) of systems containing a hydrophobically modified polymer and phospholipids depend on the hydrophobic association that occur between the hydrophobic moiety of the polymer and the phospholipid tails (molecular level). The hydrophobicity of the polymer can thus be used to control its interactions with phospholipids, and manipulate complex gel macroscopic behavior.

EXPERIMENTS

By using systems composed of a crosslinked hydrophobically modified polyacrylic acid (HMPAA) or a crosslinked polyacrylic acid polymer (PAA) and phospholipids, we examine the underlying mechanisms through which the components interact using isothermal titration calorimetry (ITC) and their effect on rheological and tribological characteristics of complex gels.

FINDINGS

We find the systems containing HMPAA and phospholipid exhibit gel-like behavior with the elastic modulus increasing substantially upon phospholipid addition due to hydrophobic interactions that result in a more interconnected network formation, as evidenced by ITC measurements. Similar experiments with a crosslinked polyacrylic acid polymer (PAA) show no interactions, lending credence to our hypothesis. In addition, soft tribological behavior shows lower friction coefficients at low entrainment speeds with HMPAA concentration and the addition of phospholipid, while no change in friction coefficient was observed in the case of increasing PAA concentration, indicating HMPAA and phospholipids to be interacting with the soft PDMS contacts.

Microgels at interfaces, from mickering emulsions to flat interfaces and back

In this review, we cover the topic of p(NIPAM) based microgels at interfaces, revisiting classical studies in light of the newest ones. In particular, we focus on their use as emulsifiers in the so-called mickering emulsions, i.e. Pickering emulsion stabilized by soft particles. Given the complexity of the experimental characterization and simulation of these soft particles at interfaces, the review is structured in progressive complexity levels, until we reach the highly interesting and promising responsiveness to stimuli of mickering emulsions. We start from the lowest level of complexity, the current understanding of the behavior of single microgels confined at a flat interface. Then, we discuss their collective behavior upon crowding, their responsiveness at interfaces, and their macroscopic properties as microgel films. Once we have the necessary characterization tools, we proceed to discuss the complex and convoluted picture of responsive mickering emulsions. The way is rough, with current controversial and contradicting studies, but it holds promising results as well. We state open questions worth of being tackled by the Soft Matter community, and we conclude that it is worth the trouble of continuing after the master theory of microgel interfacial activity, as it will pave the way to widely adopt responsive mickering emulsions as the worthy Pickering emulsion successors.

Temperature-sensitive soft microgels at interfaces: air-water versus oil-water

The formation of smart emulsions or foams whose stability can be controlled on-demand by switching external parameters is of great interest for basic research and applications. An emerging group of smart stabilizers are microgels, which are nano- and micro-sized, three-dimensional polymer networks that are swollen by a good solvent. In the last decades, the influence of various external stimuli on the two-dimensional phase behavior of microgels at air- and oil-water interfaces has been studied. However, the impact of the top-phase itself has been barely considered. Here, we present data that directly address the influence of the top-phase on the microgel properties at interfaces. The dimensions of pNIPAM microgels are measured after deposition from two interfaces, i.e., air- and decane-water. While the total in-plane size of the microgel increases with increasing interfacial tension, the portions or fractions of the microgels situated in the aqueous phase are not affected. We correlate the area microgels occupy to the surface tensions of the interfaces, which allows to estimate an elastic modulus. In comparison to nanoindentation measurements, we observe a larger elastic modulus for the microgels. By combining compression, deposition, and visualization, we show that the two-dimensional phase behavior of the microgel monolayers is not altered, although the microgels have a larger total in-plane size at higher interfacial tension.

One-Step Formation of Double Emulsions Stabilized by PNIPAM-based Microgels: The Role of Co-monomer

Microgels have been widely used as particulate emulsifiers to stabilize emulsions due to their multiresponsiveness and deformability. Generally, microgels stabilize oil-in-water (o/w) emulsions, whereas occasionally water-in-oil (w/o) emulsions are reported using oils like n-octanol in which microgels can swell. However, the use of microgels to stabilize double emulsions (DEs) remains scarce. In this work, we report a special poly(N-isopropylacrylamide)- (PNIPAM-) based microgel to obtain water-in-oil-in-water (w/o/w) DEs in one step with the introduction of 1-vinylimidazole (VIM) as comonomer and hydroxy silicone oil as the oily phase. By comparison, when methacrylic acid (MAA) is used, an o/w emulsion will be obtained. The same holds true even when we freeze-dry and redisperse the microgels in the oil. Compared with PNIPAM-co-MAA microgel, PNIPAM-co-VIM microgel achieves a lower interfacial tension (IFT) when dispersed in the aqueous phase. This interfacial affinity of PNIPAM-co-VIM is believed to result from acid-base interaction between VIM and hydroxyl groups of the silicone oil, the same interaction used for preparing silica-vinyl polymer composite particles. Increasing the particle concentrations from 0.05% to 0.9% (w/v), we observe the inversion from w/o to o/w/o and w/o/w emulsions. When the oil fraction is changed from 0.1 to 0.9, the emulsion morphology evolves from o/w and w/o/w to w/o emulsions. At last, we examine the emulsifying ability of PNIPAM-co-VIM microgel with other oils and find that w/o/w emulsions are obtained with edible oils as well. Considering the similarity between microgels and biopolymers, the discovery in this work will help in designing food-grade emulsifiers to form edible DEs.

Microgels self-assembly at liquid/liquid interface as stabilizers of emulsion: Past, present & future

The most recent developments on Pickering emulsions deal with the design of responsive emulsions able to undergo fast destabilization under the effect of an external stimulus. In this scenario, soft colloidal particles like microgels are considered novel class suitable emulsifiers. Microgels particles self-assemblies are highly deformable at interfaces covering higher surfaces than hard particles and their interfacial behavior strongly depends on external-stimuli. Microgels are very diverse owing to the large variety of them from the point of view of possible combinations of stimuli-responsiveness and different microstructures (crosslinking density and distribution). Herein, we illustrate the use of different types of responsive microgels not only from a structural point of view but also even from physical one. For that, the effect of different microgels parameters such as internal structure and charge density on mechanical properties of the interface will be discussed.

Interactions between a responsive microgel monolayer and a rigid colloid: from soft to hard interfaces

Responsive poly-N-isopropylacrylamide-based microgels are commonly used as model colloids with soft repulsive interactions. It has been shown that the microgel-microgel interaction in solution can be easily adjusted by varying the environmental parameters, e.g., temperature, pH, or salt concentration. Furthermore, microgels readily adsorb to liquid-gas and liquid-liquid interfaces forming responsive foams and emulsions that can be broken on-demand. In this work, we explore the interactions between microgel monolayers at the air-water interface and a hard colloid in the water. Force-distance curves between the monolayer and a silica particle were measured with the Monolayer Particle Interaction Apparatus. The measurements were conducted at different temperatures and lateral compressions, i.e., different surface pressures. The force-distance approach curves display long-range repulsive forces below the volume phase transition temperature of the microgels. Temperature and lateral compression reduce the stiffness of the monolayer. The adhesion increases with temperature and decreases with a lateral compression of the monolayer. When compressed laterally, the interactions between the microgels are hardly affected by temperature, as the directly adsorbed microgel fractions are nearly insensitive to temperature. In contrast, our findings show that the temperature-dependent swelling of the microgel fractions in the aqueous phase strongly influences the interaction with the probe. This is explained by a change in the microgel monolayer from a soft to a hard repulsive interface.

Pickering Emulsifiers Based on Block Copolymer Nanoparticles Prepared by Polymerization-Induced Self-Assembly

Block copolymer nanoparticles prepared via polymerization-induced self-assembly (PISA) represent an emerging class of organic Pickering emulsifiers. Such nanoparticles are readily prepared by chain-extending a soluble homopolymer precursor using a carefully selected second monomer that forms an insoluble block in the chosen solvent. As the second block grows, it undergoes phase separation that drives in situ self-assembly to form sterically stabilized nanoparticles. Conducting such PISA syntheses in aqueous solution leads to hydrophilic nanoparticles that enable the formation of oil-in-water emulsions. Alternatively, hydrophobic nanoparticles can be prepared in non-polar media (e.g., n-alkanes), which enables water-in-oil emulsions to be produced. In this review, the specific advantages of using PISA to prepare such bespoke Pickering emulsifiers are highlighted, which include fine control over particle size, copolymer morphology, and surface wettability. This has enabled various fundamental scientific questions regarding Pickering emulsions to be addressed. Moreover, block copolymer nanoparticles can be used to prepare Pickering emulsions over various length scales, with mean droplet diameters ranging from millimeters to less than 200 nm.

Desorption energy of soft particles from a fluid interface

The efficiency of soft particles to stabilize emulsions is examined by measuring their desorption free energy, i.e., the mechanical work required to detach the particle from a fluid interface. Here, we consider rubber-like elastic as well as microgel particles, using coarse-grained molecular dynamics simulations. The energy of desorption is computed for two and three-dimensional configurations by means of the mean thermodynamic integration method. It is shown that the softness affects the particle-interface binding in two opposing directions as compared to rigid particles. On the one hand, a soft particle spreads at the interface and thereby removes a larger unfavorable liquid-liquid contact area compared to rigid particles. On the other hand, softness provides the particle with an additional degree of freedom to get reshaped instead of deforming the interface, resulting in a smaller restoring force during the detachment. It is shown that the first effect prevails so that a soft spherical particle attaches to the fluid interface more strongly than rigid spheres. Finally, we consider microgel particles both in the swollen and in the collapsed state. Surprisingly, we find that the latter has a larger binding energy. All results are rationalised using thermodynamic arguments and thereby offer detailed insights into the desorption energy of soft particles from fluid interfaces.

Influence of Charges on the Behavior of Polyelectrolyte Microgels Confined to Oil-Water Interfaces

The role of electrostatics on the interfacial properties of polyelectrolyte microgels has been discussed controversially in the literature. It is not yet clear if, or how, Coulomb interactions affect their behavior under interfacial confinement. In this work, we combine compression isotherms, atomic force microscopy imaging, and computer simulations to further investigate the behavior of pH-responsive microgels at oil-water interfaces. At low compression, charged microgels can be compressed more than uncharged microgels. The in-plane effective area of charged microgels is found to be smaller in comparison to uncharged ones. Thus, the compressibility is governed by in-plane interactions of the microgels with the interface. At high compression, however, charged microgels are less compressible than uncharged microgels. Microgel fractions located in the aqueous phase interact earlier for charged than for uncharged microgels because of their different swelling perpendicular to the interface. Therefore, the compressibility at high compression is controlled by out-of-plane interactions. In addition, the size of the investigated microgels plays a pivotal role. The charge-dependent difference in compressibility at low compression is only observed for small but not for large microgels, while the behavior at high compression does not depend on the size. Our results highlight the complex nature of soft polymer microgels as compared to rigid colloidal particles. We clearly demonstrate that electrostatic interactions affect the interfacial properties of polyelectrolyte microgels.

Effect of pH or Metal Ions on the Oil/Water Interfacial Behavior of Humic Acid Based Surfactant

Humic acid, a kind of widespread organic macromolecule on earth, is naturally formed through the microbial biodegradation of plant, animal, and microorganism residues. Because of the large number of active functional groups (phenolic hydroxyl and carboxyl), humic acid has been considered as a biocompatible, green, and low-cost biosurfactant recently. In this work, based on the sensitivity of humic acid to the external chemical environment, the oil/water interfacial behavior of sodium humate at different pH or in the presence of metal ions is closely investigated. Sodium humate is significantly enriched toward the oil/water interface at either low pH or high metal-ion concentration to adjust the properties of the prepared emulsion, but the mechanisms are proved to be different when considering the influence of pH and metal ions. Besides, to the best of our knowledge, humic acid based surfactant is proposed as a Pickering emulsifier for the first time, known as solid surfactant. This work promises the great potential of humic acid as a natural environment-responsive surfactant and has important implications for the application of humic acid based surfactant in industry and understanding of the role of humic acid in the natural environment.

Oxidation-Responsive Emulsions Stabilized by Cleavable Metallo-Supramolecular Cross-Linked Microgels

An original route to develop an advanced class of microgel emulsifiers containing stimulable metallo-supramolecular instead of frozen covalent cross-links is reported. The poly(N-isopropylmethacrylamide) (PNiPMAM) chains of the microgel are connected by iron(II)-bis(terpyridine) coordination supramolecular complexes that can be cleaved on demand, leading to unique properties both at interfaces and in volume. The microgel synthesis is not demanding, and the characterization of its supramolecular structure can be precisely achieved by standard methods. Singularly, interfaces of an oil-in-water emulsion stabilized by the supramolecular particles can be triggered at the molecular scale by oxidation of Fe(II) to Fe(III), leading to emulsion breaking. In bulk, we show that a microgel dispersion can indeed be transformed into a polymer solution upon oxidation. Our study paves the way to the discovery of unusual microgel properties as our proof-of-concept can be extended to different supramolecular chemistry and architecture.

Recent advances in stimuli-responsive core-shell microgel particles: synthesis, characterisation, and applications

Inspired by the path followed by Matthias Ballauff over the past 20 years, the development of thermosensitive core-shell microgel structures is reviewed. Different chemical structures, from hard nanoparticle cores to double stimuli-responsive microgels have been devised and successfully implemented by many different groups. Some of the rich variety of these systems is presented, as well as some recent progress in structural analysis of such microstructures by small-angle scattering of neutrons or X-rays, including modelling approaches. In the last part, again following early work by the group of Matthias Ballauff, applications with particular emphasis on incorporation of catalytic nanoparticles inside core-shell structures—stabilising the nanoparticles and granting external control over activity—will be discussed, as well as core-shell microgels at interfaces.

A microgel-Pickering emulsion route to colloidal molecules with temperature-tunable interaction sites

A simple Pickering emulsion route has been developed for the assembly of temperature-responsive poly(N-isopropylacrylamide) (PNIPAM) microgel particles into colloidal molecules comprising a small number of discrete microgel interaction sites on a central oil emulsion droplet. Here, the surface activity of the microgels serves to drive their assembly through adsorption to growing polydimethylsiloxane (PDMS) emulsion oil droplets of high monodispersity, prepared in situ via ammonia-catalysed hydrolysis and condensation of dimethyldiethoxysilane (DMDES). A dialysis step is employed in order to limit further growth once the target assembly size has been reached, thus yielding narrowly size-distributed, colloidal molecule-like microgel-Pickering emulsion oil droplets with well-defined microgel interaction sites. The temperature-responsiveness of the PNIPAM interaction sites will allow for the directional interactions to be tuned in a facile manner with temperature, all the way from soft repulsive to short-range attractive as the their volume phase transition temperature (VPTT) is crossed. Finally, the microgel-Pickering emulsion approach is extended to a mixture of PNIPAM and poly(N-isopropylmethacrylamide) (PNIPMAM) microgels that differ with respect to their VPTT, this in order to prepare patchy colloidal molecules where the directional interactions will be more readily resolved.

Microgels at fluid-fluid interfaces for food and drinks

Various aspects of microgel adsorption at fluid-fluid interfaces of relevance to emulsion and foam stabilization have been reviewed. The emphasis is on the wider non-food literature, with a view to highlighting how this understanding can be applied to food-based systems. The various different types of microgel, their methods of formation and their fundamental behavioral traits at interfaces are covered. The latter includes aspects of microgel deformation and packing at interfaces, their deformability, size, swelling and de-swelling and how this affects their surface activity and stabilizing properties. Experimental and theoretical methods for measuring and modelling their behaviour are surveyed, including interactions between microgels themselves at interfaces but also other surface active species. It is concluded that challenges still remain in translating all the possibilities synthetic microgels offer to microgels based on food-grade materials only, but Nature's rich tool box of biopolymers and biosurfactants suggests that this field will still open up important new avenues of food microstructure development and control.

Stimuli-Responsive Behavior of PNiPAm Microgels under Interfacial Confinement

The volume phase transition of microgels is one of the most paradigmatic examples of stimuli-responsiveness, enabling a collapse from a highly swollen microgel state into a densely coiled state by an external stimulus. Although well characterized in bulk, it remains unclear how the phase transition is affected by the presence of a confining interface. Here, we demonstrate that the temperature-induced volume phase transition of poly(N-isopropylacrylamide) microgels, conventionally considered an intrinsic molecular property of the polymer, is in fact largely suppressed when the microgel is adsorbed to an air/liquid interface. We further observe a hysteresis in the core morphology and interfacial pressure between heating and cooling cycles. Our results, supported by molecular dynamics simulations, reveal that the dangling polymer chains of microgel particles, spread at the interface under the influence of surface tension, do not undergo any volume phase transition. The balance in free energy responsible for the volume phase transition is fundamentally altered by interfacial confinement. These results imply that important technological properties of such systems, including the temperature-induced destabilization of emulsions, do not occur via a decrease in the interfacial coverage of the microgels.

Microgel Particles at Interfaces: Phenomena, Principles, and Opportunities in Food Sciences

The use of soft microgel particles for stabilizing emulsions has captured increasing attention across a wide range of disciplines in the past decades. Being soft, the nanoparticles, which are spherical in solution, undergo a structure change when adsorbed at the oil-water interface. This morphology change leads to the special dynamic properties of interface layers and packing structures, which then alter the interfacial tension and rheological properties of the interface. In addition, emulsions stabilized by these particles, known as Pickering emulsions, can be triggered by changing a variety of environmental conditions, which is especially desirable in industrial applications such as oil transportation processes and biphasic catalysis, where the emulsions can be stabilized and destabilized on demand. Although many studies of the behavior of soft microgel nanoparticles at interfaces have been reported, there are still many challenges in gaining a full understanding of the structure, dynamics, and effective interactions between microgels at the interface. In this Feature Article, we address some of the most important findings and problems in the field. They include the adsorption kinetics of soft microgel particles, particle conformation at the interface, pH and thermal responsiveness, and the interfacial rheological properties of soft-particle-occupied interfaces. We also discuss some potential benefits of using emulsions stabilized by soft particles for food applications as an alternative to conventional surfactant-based systems. We hope to encourage further investigation of these problems, which would be very beneficial to extending this knowledge to all other related soft matter systems.