One-Step Formation of Pickering Double Emulsion Costabilized by Hydrophobic Silica Nanoparticles and Sodium Alginate

Pickering double emulsions exhibit higher stability and biocompatibility compared with surfactant-stabilized double emulsions. However, tailored synthesis of particle stabilizers with appropriate wettability is time consuming and complicated and usually limits their large-scale adoption. Using binary stabilizers may be a simple and scalable strategy for Pickering double emulsion formation. Herein, commercially available hydrophobic silica nanoparticles (SNPs) and sodium alginate (SA) as binary stabilizers are used to prepare O/W/O Pickering double emulsions in one-step emulsification. The influence of system composition on double emulsion preparation is identified by optical microscopy, confocal laser scanning microscopy, and interfacial tension and water contact angle analyses. The formation of the O/W/O Pickering double emulsion depends critically on the aqueous phase viscosity and occurrence of emulsion inversion. Both hydrophobic SNPs and SA adsorb at the droplet surface to provide a steric barrier, while SA also reduces interfacial tension and increases aqueous phase viscosity, giving double emulsion long-term stability. Their microstructure and stability are controlled by adjusting the SA concentration, water-oil volume ratio, concentration and wettability of the particle stabilizer, and oil type. As a demonstration, the middle layer of the as-prepared O/W/O Pickering double emulsions can be cross-linked in situ with calcium ions to produce calcium alginate porous microspheres. We believe that our strategy for double emulsion formation holds great potential for practical applications in food, cosmetics, or pharmaceuticals.

Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds

The most common carrier for encapsulation of bioactive components is still simple emulsion. Recently, bio-based novel emulsion systems such as multiple emulsions (MEs) and Pickering emulsions (PEs) have been introduced as innovative colloidal delivery systems for encapsulation and controlled release of bioactive compounds. Multiple PEs (MPEs), which carries both benefit of MEs and PEs could be fabricated by relatively scalable and simple operations. In comparison with costly synthetic surfactants and inorganic particles which are widely used for stabilization of both MEs and PEs, MPEs stabilized by food-grade particles, while having health-promoting aspects, are able to host the "clean label" and "green label" attributes. Nevertheless, in achieving qualified techno-functional attributes and encapsulation properties, the selection of suitable materials is a crucial step in the construction of such complex systems. Current review takes a cue from both MEs and PEs emulsification techniques to grant a robust background for designing various MPEs. Herein, various fabrication methods of MEs and PEs are described comprehensively in a physical viewpoint in order to find key conception of successful formulation of MPEs. This review also highlights the link between the underlying aspects and exemplified specimens of evidence which grant insights into the rational design of MPEs through food-based ingredients to introduces MPEs as novel colloidal/functional materials. Their utilization for encapsulation of bioactive compounds is discussed as well. In the last part, instability behavior of MPEs under various conditions will be discussed. In sum, this review aims to gain researchers who work with food-based components, basics of innovative design of MPEs.

Temperature-Responsive Pickering Double Emulsions Stabilized by Binary Microgels

Microgels are excellent emulsifiers that can self-assemble to reduce interfacial tension and form a steric barrier at an oil-water interface. Herein, we report a two-step emulsification approach to prepare oil-in-water-in-oil (O/W/O) Pickering double emulsions through the dispersion of microgels in two immiscible phases. The stabilization mechanism depends on the uneven distribution and adsorption of hydrophilic water-swollen microgels and hydrophobic octanol-swollen microgels on either outer water droplets or inner oil droplets. Our results reveal that binary microgels outperformed single microgels in terms of interfacial tension reduction and emulsion stabilization. Notably, the binary microgel-stabilized Pickering double emulsions show excellent temperature responsiveness owing to the intrinsic thermal sensitivity of microgels. Consequently, the selective and rapid release of encapsulated substances in different phases can be achieved through the adjustment of the ambient temperature.

One-Step Generation of O/W/O Double Pickering Emulsions Utilizing Biocompatible Gliadin/Ethyl Cellulose Complex Particles as the Exclusive Stabilizer

Double emulsions hold great potential for various applications due to their compartmentalized internal structures. However, achieving their long-term physical stability remains a challenging task. Here, we present a simple one-step method for producing stable oil-in-water-in-oil (O/W/O) double emulsions using biocompatible gliadin/ethyl cellulose complex particles as the sole stabilizer. The resulting O/W/O systems serve as effective platforms for encapsulating enzymes and as templates for synthesizing porous microspheres. We investigated the impact of particle concentration and water fraction on the properties of Pickering O/W/O emulsions. Our results demonstrate that the number and volume of inner oil droplets increased proportionally with both the water fraction and particle concentration after a 60-day storage period. Moreover, the catalytic reaction rate of the encapsulated lipase within the double emulsion exhibited a significant acceleration, achieving a substrate conversion of 80.9% within 15 min. Remarkably, the encapsulated enzyme showed excellent recyclability, enabling up to 10 cycles of reuse. Additionally, by utilizing the O/W/O systems as templates, we successfully obtained porous microspheres whose size can be controlled by the outer water droplet. These findings have significant implications for the future design of Pickering complex emulsion-based systems, opening avenues for extensive applications in pharmaceuticals, food, cosmetics, material synthesis, and (bio)catalysis.

Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region

In recent years, new approaches have been developed to limit the oxidation of oil-based food products by inhibiting peroxidation at the interfacial region. This review article describes and discusses these particular approaches. In bulk oils, modifying the polarity of antioxidants by chemical methods (e.g., esterifying antioxidants with fatty alcohol or fatty acids) and combining antioxidants with surfactants with low hydrophilic–lipophilic balance value (e.g., lecithin and polyglycerol polyricinoleate) can be effective strategies for inhibiting peroxidation. Compared to monolayer emulsions, a thick interfacial layer in multilayer emulsions and Pickering emulsions can act as a physical barrier. Meanwhile, high viscosity of the water phase in emulsion gels tends to hinder the diffusion of pro-oxidants into the interfacial region. Furthermore, applying surface-active substances with antioxidant properties (such as proteins, peptides, polysaccharides, and complexes of protein-polysaccharide, protein-polyphenol, protein-saponin, and protein-polysaccharide-polyphenol) that adsorb at the interfacial area is another novel method for enhancing oil-in-water emulsion oxidative stability. Furthermore, localizing antioxidants at the interfacial region through lipophilization of hydrophilic antioxidants, conjugating antioxidants with surfactants, or entrapping antioxidants into Pickering particles can be considered new strategies for reducing the emulsion peroxidation.

Tailoring Pickering Double Emulsions by in Situ Particle Surface Modification

Fundamental studies on the formation and stability of Pickering double emulsions are crucial for their industrial applications. Available methods of double emulsion preparation involve multiple tedious steps and can formulate a particular type of double emulsion, that is, water-in-oil-in-water (w/o/w) or oil-in-water-in-oil (o/w/o). In this work, we proposed a simple single-step in situ surface modification method to stabilize different types of double emulsions using hematite and silica particle systems which involves the addition of oleic acid. In the emulsification studies, we use (i) a combination of hematite and oleic acid, which is termed the binary system, and (ii) a mixture of hematite and silica particles together with oleic acid, which is designated as the ternary system. The wettability of hematite particles is tuned by direct or sequential addition of oleic acid to the water-decane medium. The direct surface modification (which involves the addition of a known quantity of oleic acid to the oil-water mixtures at once) of hematite particles in both binary and ternary systems shows transitional phase inversion from oil-in-water (o/w) to water-in-oil (w/o) emulsions. However, sequential surface modification results in the transition of a single emulsion to double emulsions. In the case of the binary system, the sequential surface modification of the hematite-particle-stabilized o/w emulsion can be converted into double emulsions of o/w/o type. However, in the case of the ternary system, i.e., in the presence of silica particles, sequential surface modification of hematite particles stabilizes both single (o/w) and double (w/o/w and o/w/o) emulsions. The critical concentration of oleic acid required to form a double emulsion is observed to be dependent on the ratio of the surface area of the silica particle to the total surface area of particles (S) and mixing protocols. A study of the size distribution of oil and water droplets of double emulsions shows that droplet size can be controlled by oleic acid concentration and magnitude of S. The arrangements of the particles at interfaces are visualized by SEM imaging. In this way, we developed an easy and novel single-step method of double emulsion preparation and provide a strategy to tailor the formation of different types of emulsions with a single/binary particle system by sequential in situ surface modification of the particles.

Recent Advances in Pickering Double Emulsions and Potential Applications in Functional Foods: A Perspective Paper

Double emulsions are complex emulsion systems with a wide range of applications across different fields, such as pharmaceutics, food and beverage, materials sciences, personal care, and dietary supplements. Conventionally, surfactants are required for the stabilization of double emulsions. However, due to the emerging need for more robust emulsion systems and the growing trends for biocompatible and biodegradable materials, Pickering double emulsions have attracted increasing interest. In comparison to double emulsions stabilized solely by surfactants, Pickering double emulsions possess enhanced stability due to the irreversible adsorption of colloidal particles at the oil/water interface, while adopting desired environmental-friendly properties. Such advantages have made Pickering double emulsions rigid templates for the preparation of various hierarchical structures and as potential encapsulation systems for the delivery of bioactive compounds. This article aims to provide an evaluation of the recent advances in Pickering double emulsions, with a special focus on the colloidal particles employed and the corresponding stabilization strategies. Emphasis is then devoted to the applications of Pickering double emulsions, from encapsulation and co-encapsulation of a wide range of active compounds to templates for the fabrication of hierarchical structures. The tailorable properties and the proposed applications of such hierarchical structures are also discussed. It is hoped that this perspective paper will serve as a useful reference on Pickering double emulsions and will provide insights toward future studies in the fabrication and applications of Pickering double emulsions.

Thermoresponsive Water-in-Oil-in-Water Pickering Double Emulsions Stabilized with Biodegradable and Semicrystalline Poly(ethylene glycol)-b-poly(ε-caprolactone-co-δ-valerolactone) Diblock Copolymer Micelles for Controlled Release

Water-in-oil-in-water (W/O/W) Pickering double emulsions are promising materials for the construction of carriers for water-soluble and oil-soluble molecules or drug delivery systems if the contradictive trade-off between their extreme stability and controlled release properties can be resolved. In this study, biodegradable and biocompatible poly(ethylene glycol)-b-poly(ε-caprolactone-co-δ-valerolactone) (PEG-b-PCVL) diblock copolymers with predesigned hydrophilic to hydrophobic block length ratios and nearly identical ε-caprolactone/δ-valerolactone molar ratio (8/2), were synthesized by ring-opening copolymerization. Then, they self-assembled to create semicrystalline micelles. The melting points of PEG-b-PCVL copolymers and their lyophilized micelles were within a physiological range of temperatures, as determined by differential scanning calorimetry. Water contact angle measurements provided evidence that the surface wettability of PEG-b-PCVL micelles could be tuned by the PCVL block mass fractions or temperature stimulus. Such PEG-b-PCVL micelles were employed as a single particulate stabilizer to develop Pickering double emulsions through a one-step emulsification technique. W/O/W Pickering double emulsions could be generated using relatively hydrophobic PEG-b-PCVL micelles with high mass fractions (exceeding about 89%) of PCVL blocks, and they displayed excellent long-term physical stabilities at room temperature. However, the Pickering double emulsions underwent a rapid microstructural transition into simple oil-in-water Pickering emulsions instead of complete demulsification at elevated temperature (37 °C), which was attributed to the hydrophilicity of micelles enhanced when the core-forming PCVL melted realized by temperature stimulus. Consequently, such W/O/W Pickering double emulsions stabilized solely with semicrystalline PEG-b-PCVL micelles exhibit thermal responsiveness, enabling them to release vitamin B12 encapsulated within the internal aqueous phase rapidly.

Pickering emulsions as an alternative to traditional polymers: trends and applications

Pickering emulsions have gained increasing interest because of their unique features, including easy preparation and stability. In contrast to classical emulsions, in Pickering emulsions, the stabilisers are solid micro/nanoparticles that accumulate on the surfaces of liquid phases. In addition to their stability, Pickering emulsions are less toxic and responsive to external stimuli, which make them versatile material that can be flexibly designed for specific applications, e.g., catalysis, pharmaceuticals and new materials. The potential toxicity and adverse impact on the environment of classic emulsions is related to the extractable nature of the water emulsifier. The impacts of some emulsifiers are related to not only their chemical natures but also their stabilities; after base or acid hydrolysis, some emulsifiers can be turned into sulphates and fatty alcohols, which are dangerous to aquatic life. In this paper, recent research on Pickering emulsion preparations is reviewed, with a focus on styrene as one of the main emulsion components. Moreover, the effects of the particle type and morphology and the critical parameters of the emulsion production process on emulsion properties and applications are discussed. Furthermore, the current and prospective applications of Pickering emulsion, such as in lithium-ion batteries and new vaccines, are presented.

Oxidative stability of Pickering emulsions

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Oxidative stability of O/W Pickering emulsions depends on their interfacial layer.

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Solid particles can reduce Pickering emulsion oxidation by creating a thick interface.

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Manipulating the charge of the interface can control Pickering emulsion oxidation.

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Adding antioxidants to solid particles can reduce oxidation in Pickering emulsions.

In recent years, Pickering emulsions have been the focus of growing interest because of their possible role as alternatives to conventional emulsions. Some reviews have investigated the physical stability of Pickering emulsions, but the oxidative stability of these emulsions remains largely unexplored. In this review, the oxidation mechanism and factors affecting lipid oxidation rates in Pickering emulsions are discussed. Then, different food-grade solid particles are evaluated for their ability to stabilize Pickering emulsions. Finally, several strategies are reviewed for improving the oxidative stability of Pickering emulsions. These strategies are based on efforts to manipulate the physical and chemical properties of the interfacial layer, increase the concentration of antioxidants at the interfacial layer through incorporating them into solid particles, cause oil droplets to crowd at high packing fractions, trap oil droplets in a gel network and increase the viscosity of the continuous phase.

The Potential Application of Pickering Multiple Emulsions in Food

Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.

Efficient chemical hydrophobization of lactic acid bacteria - One-step formation of double emulsion

A novel concept of stabilizing multiple-phase food structure such as emulsion using solely the constitutional bacteria enables an all-natural food grade formulation and thus a clean label declaration. In this paper, we propose an efficient approach to hydrophobically modifying the surface of lactic acid bacteria Lactobacillus rhamnosus (LGG) using lauroyl ahloride (LC) in non-aqueous media. Compared to the unmodified bacteria, cell hydrophobicity was dramatically altered upon modification, according to the higher percentages of microbial adhesion to hexadecane (MATH) and water contact angles (WCA) of LC-modified bacteria. No evident changes were found in bacterial surface charge before and after LC modification. By using one-step homogenization, all the modified bacteria were able to generate stabile water-in-oil-in-water (W/O/W) double emulsions where bacteria were observed on oil-water interfaces of the primary and secondary droplets. Modification using high LC concentrations (10 and 20 w/w%) led to rapid autoaggregation of bacteria in aqueous solution. A long-term lethal effect of modification primarily came from lyophilization and no apparent impact was detected on the instantaneous culturability of modified bacteria.

Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic

Gum arabic enhances the saltiness perception of liquid/semi-solid foods via a mucopenetration effect.