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1
Wang, Guozhen, Jin Li, Xiaoqin Yan, Yan Meng, Yanpeng Zhang, Xianhui Chang, Jie Cai, Shilin Liu, and Wenping Ding. "Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran." Polymers 16, no. 7 (March 22, 2024): 868. http://dx.doi.org/10.3390/polym16070868.
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To investigate the optimal delivery system of quercetin, in this paper, cellulose nanocrystals (CNCs) extracted from rice bran were used to stabilize the Pickering emulsion and Pickering emulsion gels (PEGs) with quercetin. To compare the emulsion properties, stability, antioxidation activity, encapsulation rate, and bioaccessibility of the quercetin, four emulsions of CNC Pickering emulsion (C), CNC Pickering emulsion with quercetin (CQ), CNC Pickering gel emulsion (CG), and CNC Pickering gel emulsions with quercetin (CQG) were prepared. All four emulsions exhibited elastic gel network structure and good stability. The quercetin significantly reduced the particle size, increased the stability, and improved the antioxidant capacity of CQ and CQG. Compared to C and CG, the ABTS+ radical scavenging capacities of CQ and CQG were respectively enhanced by 46.92% and 3.59%. In addition, CQG had a higher encapsulation rate at 94.57% and higher bioaccessibility (16.17) compared to CQ. This study not only indicated that CNC from rice bran could be exploited as an excellent stabilization particle for Pickering emulsions, but also provided a highly stable and bioaccessible delivery system for water-insoluble functional active factors.
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Fu, Lipei, Qianli Ma, Kaili Liao, Junnan An, Jinmei Bai, and Yanfeng He. "Application of Pickering emulsion in oil drilling and production." Nanotechnology Reviews 11, no. 1 (December 3, 2021): 26–39. http://dx.doi.org/10.1515/ntrev-2022-0003.
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Abstract When surfactant is used as emulsifier, the stability of emulsion is often greatly reduced with the influence of reservoir conditions (temperature, pressure, salinity, etc.), which shortens the validity period of emulsion. Pickering emulsion has a wide range of applications in the oil and gas field due to its advantages of good stability and easy regulation. In this article, the formation, stabilization mechanism, and influencing factors of Pickering emulsions were introduced, and the application status and prospects of Pickering emulsions in oil and gas field were summarized. It was pointed out that Pickering emulsion has many advantages and important research value when applied in deep strata and complicated reservoirs. It is expected that this article can effectively reflect the application value of Pickering emulsion in oil and gas field and promote the application of Pickering emulsion in petroleum industry.
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Liu, Caihua, Yachao Tian, Zihan Ma, and Linyi Zhou. "Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite." Foods 12, no. 12 (June 14, 2023): 2366. http://dx.doi.org/10.3390/foods12122366.
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A Pickering emulsion was prepared using β-cyclodextrin (β-CD) and a cinnamaldehyde (CA)/β-CD composite as emulsifiers and corn oil, camellia oil, lard oil, and fish oil as oil phases. It was confirmed that Pickering emulsions prepared with β-CD and CA/β-CD had good storage stability. The rheological experiments showed that all emulsions had G′ values higher than G″, thus confirming their gel properties. The results of temperature scanning rheology experiments revealed that the Pickering emulsion prepared with β-CD and CA/β-CD composites had high stability, in the range of 20–65 °C. The chewing properties of Pickering emulsions prepared by β-CD and corn oil, camellia oil, lard, and herring oil were 8.02 ± 0.24 N, 7.94 ± 0.16 N, 36.41 ± 1.25 N, and 5.17 ± 0.13 N, respectively. The chewing properties of Pickering emulsions made with the CA/β-CD composite and corn oil, camellia oil, lard, and herring oil were 2.51 ± 0.05 N, 2.56 ± 0.05 N, 22.67 ± 1.70 N, 3.83 ± 0.29 N, respectively. The texture properties confirmed that the CA/β-CD-composite-stabilized-emulsion had superior palatability. After 28 days at 50 °C, malondialdehyde (MDA) was detected in the emulsion. Compared with the β-CD and CA + β-CD emulsion, the CA/β-CD composite emulsion had the lowest content of MDA (182.23 ± 8.93 nmol/kg). The in vitro digestion results showed that the free fatty acid (FFA) release rates of the CA/β-CD composite emulsion (87.49 ± 3.40%) were higher than those of the β-CD emulsion (74.32 ± 2.11%). This strategy provides ideas for expanding the application range of emulsifier particles and developing food-grade Pickering emulsions with antioxidant capacity.
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Zhang, Xingzhong, Dan Wang, Shilin Liu, and Jie Tang. "Bacterial Cellulose Nanofibril-Based Pickering Emulsions: Recent Trends and Applications in the Food Industry." Foods 11, no. 24 (December 15, 2022): 4064. http://dx.doi.org/10.3390/foods11244064.
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The Pickering emulsion stabilized by food-grade colloidal particles has developed rapidly in recent decades and attracts extensive attention for potential applications in the food industry. Bacterial cellulose nanofibrils (BCNFs), as green and sustainable colloidal nanoparticles derived from bacterial cellulose, have various advantages for Pickering emulsion stabilization and applications due to their unique properties, such as good amphiphilicity, a nanoscale fibrous network, a high aspect ratio, low toxicity, excellent biocompatibility, and sustainability. This review provides a comprehensive overview of the recent advances in the Pickering emulsion stabilized by BCNF particles, including the classification, preparation method, and physicochemical properties of diverse BCNF-based particles as Pickering stabilizers, as well as surface modifications with other substances to improve their emulsifying performance and functionality. Additionally, this paper highlights the stabilization mechanisms and provides potential food applications of BCNF-based Pickering emulsions, such as nutrient encapsulation and delivery, edible coatings and films, fat substitutes, etc. Furthermore, the safety issues and future challenges for the development and food-related applications of BCNFs-based Pickering emulsions are also outlined. This work will provide new insights and more ideas on the development and application of nanofibril-based Pickering emulsions for researchers.
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Xie, Rongzhen, Zhijian Tan, Wei Fan, Jingping Qin, Shiyin Guo, Hang Xiao, and Zhonghai Tang. "Deep-Eutectic-Solvent-in-Water Pickering Emulsions Stabilized by Starch Nanoparticles." Foods 13, no. 14 (July 21, 2024): 2293. http://dx.doi.org/10.3390/foods13142293.
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Deep eutectic solvents (DESs) have received extensive attention in green chemistry because of their ease of preparation, cost-effectiveness, and low toxicity. Pickering emulsions offer advantages such as long-term stability, low toxicity, and environmental friendliness. The oil phase in some Pickering emulsions is composed of solvents, and DESs can serve as a more effective alternative to these solvents. The combination of DESs and Pickering emulsions can improve the applications of green chemistry by reducing the use of harmful chemicals and enhancing sustainability. In this study, a Pickering emulsion consisting of a DES (menthol:octanoic acid = 1:1) in water was prepared and stabilized using starch nanoparticles (SNPs). The emulsion was thoroughly characterized using various techniques, including optical microscopy, transmission microscopy, laser particle size analysis, and rheological measurements. The results demonstrated that the DES-in-water Pickering emulsion stabilized by the SNPs had excellent stability and retained its structural integrity for more than 200 days at room temperature (20 °C). This prolonged stability has significant implications for many applications, particularly in the field of storage and transportation. This Pickering emulsion based on DESs and SNPs is sustainable and stable, and it has great potential to improve green chemistry practices in various fields.
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Yang, Minghe, Shujin Cheng, Lei LÜ, Zhonghui Han, and Jinxing He. "Synergistic stabilization of a menthol Pickering emulsion by zein nanoparticles and starch nanocrystals: Preparation, structural characterization, and functional properties." PLOS ONE 19, no. 6 (June 6, 2024): e0303964. http://dx.doi.org/10.1371/journal.pone.0303964.
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A Pickering emulsion was synergistically stabilised with zein nanoparticles (ZNPs) and starch nanocrystals (SNCs) to prepare it for menthol loading. After response surface optimisation of the emulsion preparation conditions, a Pickering emulsion prepared with a ZNPs:SNCs ratio of 1:1, a particle concentration of 2 wt% and a water:oil ratio of 1:1 provided the highest menthol encapsulation rate of the emulsions tested (83%) with good storage stability within 30 days. We examined the bilayer interface structure of the emulsion by optical microscopy, scanning electron microscopy, and confocal laser scanning microscopy. The results of simulated digestion experiments showed that the release rate of free fatty acid was 75.06 ± 1.23%, which ensured bioavailability. At the same time, the emulsions facilitated the slow release of menthol. Bacteriostatic studies revealed that the Pickering emulsion had a protective effect on menthol, with the most significant inhibitory effects on Escherichia coli and Staphylococcus aureus under the same conditions. Overall, this study proposes a novel approach for the application and development of l-menthol by combining it with Pickering emulsion.
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Li, Dong, Min Shen, Guofan Sun, Huiran Jin, Peng Cai, Zhihui Wang, Yeling Jin, Jing Chen, and Shijie Ding. "Facile immobilization of lipase based on Pickering emulsion via a synergistic stabilization by palygorskite–enzyme." Clay Minerals 54, no. 3 (August 1, 2019): 293–98. http://dx.doi.org/10.1180/clm.2019.40.
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AbstractA Pickering emulsion was prepared via synergistic stabilization of a lipase and palygorskite particles. The optimum conditions for the stabilization of the Pickering emulsion, such as the concentrations of the palygorskite particles and lipase, were explored. The morphology of emulsion droplets was examined using digital optical microscopy and polarizing optical microscopy. The palygorskite–lipase co-stabilized Pickering emulsions were investigated by determination of the adsorption rate, pH and zeta potential of the aqueous dispersion, as well as by determining the contact angle values of the lipase solution on a palygorskite disc that was immersed in toluene. The catalytic performance of the immobilized lipase in the Pickering emulsion was studied via the investigation of its thermal stability, storage stability and reusability. The immobilized lipase showed greater stability than the free lipase. The lipase immobilized by Pickering emulsion retained a high level of activity even after seven periods of recycling.
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Potoroko, Irina, Irina Kalinina, and Anastasia Paimulina. "Properties Stability Forecast of Pickering Emulsion Structured by Bioactive Plant Particles." Food Industry 7, no. 4 (December 21, 2022): 111–19. http://dx.doi.org/10.29141/2500-1922-2022-7-4-13.
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The new generation design and production of food systems with the declared physicochemical and bioactive properties is impossible without the use of science-grounded approaches based on a complex combination of experimental studies and quantum calculation algorithms. One of the promising food systems, actively studied by the scientists around the world, are the Pickering emulsions. Pickering emulsions act as an emulsion food products basis and a fortifying complex that can be an effective system for delivering biologically active substances to the human body. The study aimed at obtaining predictive solutions to achieve the properties stability of the Pickering emulsions stabilized by plant sonochemically structured bioactive particles. As a result of applying quantum chemical calculations using the online resource chemosophia.com and visualization programs, the authors obtained a stable molecular interaction complex between a lipophilic biologically active substance and linseed oil triglyceride, confirming the possibility of such composite development. As a procedure result for fucoidan biologically active substance depolymerization using ultrasonic low-frequency exposure, there was a reduction in the fucoidan particles size by 20-40 times. This led to an increase in its stabilizing properties in the Pickering emulsion based on linseed oil. The scanning electron microscopy results enabled to reveal that the biologically active stabilizer concentration of the Pickering emulsion occurred at the phase boundary predominantly. The resulting Pickering emulsions can act as the basis of emulsion food products enriched with the valuable fatty acid composition of linseed oil and biologically active substances used to stabilize the emulsion.
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Cho, Yu-Jin, Dong-Min Kim, In-Ho Song, Ju-Young Choi, Seung-Won Jin, Beom-Jun Kim, Jin-Won Jeong, Chae-Eun Jang, Kunmo Chu, and Chan-Moon Chung. "An Oligoimide Particle as a Pickering Emulsion Stabilizer." Polymers 10, no. 10 (September 27, 2018): 1071. http://dx.doi.org/10.3390/polym10101071.
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A pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was controlled based on the oligoimide particle concentration. The oligoimide particles were tested to prepare Pickering emulsions using various kinds of oils. The oil-in-water Pickering emulsions were successfully applied to prepare microcapsules of the emulsion droplets. Our new Pickering emulsion stabilizer has the advantages of easy synthesis, no need for surface modification, and the capability of stabilizing both oil-in-water and water-in-oil emulsions.
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Liu, Jiongna, Hengxuan Zhang, Xue Sun, and Fangyu Fan. "Development and Characterization of Pickering Emulsion Stabilized by Walnut Protein Isolate Nanoparticles." Molecules 28, no. 14 (July 15, 2023): 5434. http://dx.doi.org/10.3390/molecules28145434.
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This study was conducted to prepare walnut protein isolate nanoparticles (nano-WalPI) by pH-cycling, combined with the ultrasound method, to investigate the impact of various nano-WalPI concentrations (0.5~2.5%) and oil volume fractions (20~70%) on the stability of Pickering emulsion, and to improve the comprehensive utilization of walnut residue. The nano-WalPI was uniform in size (average size of 108 nm) with good emulsification properties (emulsifying activity index and stability index of 32.79 m2/g and 1423.94 min, respectively), and it could form a stable O/W-type Pickering emulsion. When the nano-WalPI concentration was 2.0% and the oil volume fraction was 60%, the best stability of Pickering emulsions was achieved with an average size of 3.33 μm, and an elastic weak gel network structure with good thermal stability and storage stability was formed. In addition, the emulsion creaming index value of the Pickering emulsion was 4.67% after 15 days of storage. This study provides unique ideas and a practical framework for the development and application of stabilizers for food-grade Pickering emulsions.
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Li, Qiang, Yuhan Zhang, Qing Miao, Lei Chen, Ziyun Yuan, and Gang Liu. "Rheological properties of oil–water Pickering emulsion stabilized by Fe3O4 solid nanoparticles." Open Physics 18, no. 1 (December 31, 2020): 1188–200. http://dx.doi.org/10.1515/phys-2020-0223.
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Abstract Pickering emulsions have attracted extensive attention due to their good properties including easy to manufacture, high stability, and superparamagnetic response. To improve the emulsifying transportation of crude oil, a Pickering emulsion of crude oil and water stabilized by Fe3O4 nanoparticles was prepared and its rheological properties were tested in this research. It was found that the particle size of dispersion droplet polymerization group in stable crude oil Pickering emulsion is negatively correlated with solid content and water content, and the equilibrium apparent viscosity {\mu }_{\text{ap}} of emulsion follows the power law fluid equation. Besides, this kind of Pickering emulsion has higher elasticity of interface membrane, which means by adding functional particles, it obtains good dynamic stability, and thus, has a great application property in crude oil industry.
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Meng, Tao, Ruixue Bai, Weihao Wang, Xin Yang, Ting Guo, and Yaolei Wang. "Enzyme-Loaded Mesoporous Silica Particles with Tuning Wettability as a Pickering Catalyst for Enhancing Biocatalysis." Catalysts 9, no. 1 (January 14, 2019): 78. http://dx.doi.org/10.3390/catal9010078.
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Pickering emulsion systems have created new opportunities for two-phase biocatalysis, however their catalytic performance is often hindered by biphasic mass transfer process relying on the interfacial area. In this study, lipase-immobilized mesoporous silica particles (LMSPs) are employed as both Pickering stabilizers and biocatalysts. A series of alkyl silanes with the different carbon length are used to modify LMSPs to obtain suitable wettability and enlarge the interfacial area of Pickering emulsion. The results show the water/paraffin oil Pickering emulsions stabilized by 8 carbon atoms silane grafted LMSPs (LMSPs_C8) with a three-phase contact angles of 95° get the relatively large interfacial area. Moreover, the conversion of enzymatic reaction catalyzed by LMSPs_C8 Pickering emulsion system is 3.4 times higher than that unmodified LMSPs with the reaction time of 10 min. Additionally, the effective recycling of LMSPs is achieved by simple low-speed centrifugation. As evidenced by a 6-cycles reaction of remaining 75% of relative enzymatic activity, the protection of 350–450 nm mesoporous silica particles can alleviate the inactivation of enzyme from the shear stress and make a benefit to form stabile Pickering emulsion. Therefore, the biphasic reactions in the Pickering emulsion system can be effectively enhanced through changing interfacial area only by the means of adjusting the wettability of biocatalysts.
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Rahmi, Ira Desri, Erliza Hambali, Farah Fahma, and Dwi Setyaningsih. "Pickering Emulsion Properties Generated by Nanofibrillated Cellulose Isolated from Oil Palm Fruit Bunch (OPEFB) as a Stabilizer." Journal of Fibers and Polymer Composites 2, no. 2 (October 30, 2023): 81–98. http://dx.doi.org/10.55043/jfpc.v2i2.98.
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This study aims to find the optimal nanofibrillated cellulose (NFC) concentration isolated from oil palm empty fruit bunch (OPEFB) particles to form stable pickering emulsions against creaming and coalescence. The emulsification process is based on a combination of homogenizer and ultrasonication. Pickering emulsion was prepared by mixing the dispersed phase (palm oil) and the dispersing phase (NFC concentration of 0.05 - 0.7 w/v%) at the ratio of 10:90. Fresh emulsion has a milky white appearance and is homogeneous. However, some samples' creaming process occurred on the 30th day of storage. Microscopic observations show that the droplets are round with various sizes. Differences in NFC concentrations significantly affect droplet size, zeta potential, rheology, and emulsion stability. Increasing the NCF concentration resulted in smaller droplet sizes, viscosity, zeta potential, and pickering emulsion stability. The emulsion has high stability against coalescence and creaming. NFC at 0.7 w/v% generates an emulsion with the best characteristics and high stability against creaming and coalescence. OPEFB-based NFC has the potential as a pickering emulsion stabilizer particle that can be applied to the food and non-food industries.
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Song, Ziyue, Yang Yang, Fenglian Chen, Jing Fan, Bing Wang, Xin Bian, Yue Xu, et al. "Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion." Foods 11, no. 24 (December 12, 2022): 4018. http://dx.doi.org/10.3390/foods11244018.
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There is growing interest in enhancing the freeze–thaw stability of a Pickering emulsion to obtain a better taste in the frozen food field. A Pickering emulsion was prepared using a two-step homogenization method with soybean protein and maltose as raw materials. The outcomes showed that the freeze–thaw stability of the Pickering emulsion increased when prepared with an increase in soybean protein isolate (SPI) and maltose concentration. After three freeze–thaw treatments at 35 mg/mL, the Turbiscan Stability Index (TSI) value of the emulsion was the lowest. At this concentration, the surface hydrophobicity (H0) of the composite particles was 33.6 and the interfacial tension was 44.34 mN/m. Furthermore, the rheological nature of the emulsions proved that the apparent viscosity and viscoelasticity of Pickering emulsions grew with a growing oil phase volume fraction and concentration. The maximum value was reached in the case of the oil phase volume fraction of 50% at a concentration of 35 mg/mL, the apparent viscosity was 18 Pa·s, the storage modulus of the emulsion was 575 Pa, and the loss modulus was 152 Pa. This research is significant for the production of freeze–thaw resistant products, and improvement of protein-stabilized emulsion products with high freeze–thaw stability.
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Rafika Susun Nursunda, Aulia Fikri Hidayat, and Sani Ega Priani. "Pengembangan Emulsi Pickering Minyak Atsiri sebagai Antibakteri." Bandung Conference Series: Pharmacy 4, no. 2 (August 13, 2024): 433–41. http://dx.doi.org/10.29313/bcsp.v4i2.14285.
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Abstract. Bacteria are organisms that can enter the digestive tract which can cause several diseases, so it is necessary to be given an antibacterial. Essential is the result of the secondary metabolism of plants containing volatile compounds known to have antibacterial activity that can fight pathogenic bacteria. However, essential oils have a disadvantage, namely that they are volatile so they can affect their activity as an antibacterial. Therefore, the ideal delivery system for essential oils is Pickering emulsion. Pickering emulsion is an emulsion that is stabilized by solid particles that have different characteristics so that they can encapsulate essential oils to overcome their limitations, improve stability, and increase their antibacterial activity. This study aims to determine the characteristics of Pickering emulsions and to determine their ability to inhibit bacterial growth using the Systematic Literature Review (SLR) method, where the data used are sourced from scientific journals published in the last 10 years. The results obtained from the literature review show that the characteristics of the resulting solid particles meet the requirements with small particle size, zeta potential value of >30 mV, and wettability close to 90°. In addition, essential oil Pickering emulsions are generally known to have more effective antibacterial activity and can inhibit bacterial growth compared to pure essential oils. Abstrak. Bakteri merupakan organisme yang dapat masuk ke dalam saluran pencernaan yang dapat mengakibatkan beberapa penyakit sehingga perlu diberikan suatu antibakteri. Minyak atsiri merupakan minyak hasil metabolisme sekunder tumbuhan mengandung senyawa-senyawa volatil yang diketahui memiliki aktivitas antibakteri yang dapat melawan bakteri patogen. Namun minyak atsiri memiliki kekurangan yaitu mudah menguap sehingga sapat mempengaruhi aktivitasnya sebagai antibakteri. Oleh karena itu, sistem penghantaran yang sesuai untuk minyak atsiri yaitu Emulsi pickering. Emulsi pickering merupakan emulsi yang distabilkan oleh partikel padat yang memiliki karakteristik yang berbeda sehingga dapat mengenkapsulasi minyak atsiri untuk mengatasi keterbatasannya, meningkatkan stabilitas dan meningkatkan aktivitas antibakterinya. Penelitian ini bertujuan untuk mengetahui karakteristik emulsi pickering dan untuk mengetahui kemampuannya dalam menghambat pertumbuhan bakteri menggunakan metode Systematic Literature Review (SLR), dimana data yang digunakan bersumber dari jurnal-jurnal ilmiah yang dipublikasikan dalam rentang waktu 10 tahun ke belakang. Hasil yang didapatkan dari penelusuran pustaka menunjukkan bahwa karakteristik partikel padat yang dihasilkan memenuhi persyaratan dengan ukuran partikel yang kecil, nilai potensial zeta >30 mV dan keterbasahan yang mendekati 90˚. Selain itu, emulsi pickering minyak atsiri diketahui secara umum memiliki aktivitas antibakteri yang lebih efektif dan mampu menghambat pertumbuhan bakteri dibandingkan dengan minyak atsiri murni.
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TOUZOUIRT, Saida, Fetta KESSAL, Chanez BELAIDI, and Dihia BOULHALFA. "INFLUENCE OF PROCESSING PARAMETERS ON RHEOLOGICAL BEHAVIOR OF BENTONITE-BASED PICKERING EMULSION." Journal of Drug Delivery and Therapeutics 8, no. 5 (September 12, 2018): 442–47. http://dx.doi.org/10.22270/jddt.v8i5.1903.
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The aim of this work is to study the impact of processing parameters on the rheological properties of Pickering emulsions containing bentonite particles, CTAB, NaCl and soybean oil. Emulsification experiments were performed using mixing and homogenization at different speeds for 10 minutes. The effects of stirring speed and homogenization were investigated to determine the best conditions for producing a suitable Pickering emulsion for the intended application. In order to assess the influence of processing parameters on the Pickering emulsion rheological behavior average droplet size was measured and rheological tests were performed on all the emulsions samples. The rheological behavior of these emulsions is modeled by Casson's law. Results show that the stirring speed first decreases the average size of the droplets, and then an effect on the initial viscosity is observed. Increasing the stirring speed increases the values of the initial viscosity in contrast to the infinite viscosity which is influenced by the homogenization speed. On the other hand, these processing parameters significantly affect the values of the yield strength.
Keywords: stirring speed, speed homogenization, rheological properties, Pickering emulsion.
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Lu, Peng, Mengya Guo, Yang Yang, and Min Wu. "Nanocellulose Stabilized Pickering Emulsion Templating for Thermosetting AESO Nanocomposite Foams." Polymers 10, no. 10 (October 8, 2018): 1111. http://dx.doi.org/10.3390/polym10101111.
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Emulsion templating has emerged as an effective approach to prepare polymer-based foams. This study reports a thermosetting nanocomposite foam prepared by nanocellulose stabilized Pickering emulsion templating. The Pickering emulsion used as templates for the polymeric foams production was obtained by mechanically mixing cellulose nanocrystals (CNCs) water suspensions with the selected oil mixtures comprised of acrylated epoxidized soybean oil (AESO), 3-aminopropyltriethoxysilane (APTS), and benzoyl peroxide (BPO). The effects of the oil to water weight ratio (1:1 to 1:3) and the concentration of CNCs (1.0–3.0 wt %) on the stability of the emulsion were studied. Emulsions were characterized according to the emulsion stability index, droplet size, and droplet distribution. The emulsion prepared under the condition of oil to water ratio 1:1 and concentration of CNCs at 2.0 wt % showed good stability during the two-week storage period. Nanocomposite foams were formed by heating the Pickering emulsion at 90 °C for 60 min. Scanning electron microscopy (SEM) images show that the foam has a microporous structure with a non-uniform cell size that varied from 0.3 to 380 μm. The CNCs stabilized Pickering emulsion provides a versatile approach to prepare innovative functional bio-based materials.
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Zhang, Junjia, Jieyu Zhu, Yujia Cheng, and Qingrong Huang. "Recent Advances in Pickering Double Emulsions and Potential Applications in Functional Foods: A Perspective Paper." Foods 12, no. 5 (February 26, 2023): 992. http://dx.doi.org/10.3390/foods12050992.
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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.
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de Carvalho-Guimarães, Fernanda Brito, Kamila Leal Correa, Tatiane Pereira de Souza, Jesus Rafael Rodríguez Amado, Roseane Maria Ribeiro-Costa, and José Otávio Carréra Silva-Júnior. "A Review of Pickering Emulsions: Perspectives and Applications." Pharmaceuticals 15, no. 11 (November 15, 2022): 1413. http://dx.doi.org/10.3390/ph15111413.
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Pickering emulsions are systems composed of two immiscible fluids stabilized by organic or inorganic solid particles. These solid particles of certain dimensions (micro- or nano-particles), and desired wettability, have been shown to be an alternative to conventional emulsifiers. The use of biodegradable and biocompatible stabilizers of natural origin, such as clay minerals, presents a promising future for the development of Pickering emulsions and, with this, they deliver some advantages, especially in the area of biomedicine. In this review, the effects and characteristics of microparticles in the preparation and properties of Pickering emulsions are presented. The objective of this review is to provide a theoretical basis for a broader type of emulsion, in addition to reviewing the main aspects related to the mechanisms and applications to promote its stability. Through this review, we highlight the use of this type of emulsion and its excellent properties as permeability promoters of solid particles, providing ideal results for local drug delivery and use in Pickering emulsions.
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Ren, Gaihuan, Zhanzhao Li, Dongxu Lu, Bo Li, Lulu Ren, Wenwen Di, Hongqin Yu, Jianxin He, and Dejun Sun. "pH and Magnetism Dual-Responsive Pickering Emulsion Stabilized by Dynamic Covalent Fe3O4 Nanoparticles." Nanomaterials 12, no. 15 (July 28, 2022): 2587. http://dx.doi.org/10.3390/nano12152587.
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Herein, we describe pH and magnetism dual-responsive liquid paraffin-in-water Pickering emulsion stabilized by dynamic covalent Fe3O4 (DC-Fe3O4) nanoparticles. On one hand, the Pickerinfigureg emulsions are sensitive to pH variations, and efficient demulsification can be achieved by regulating the pH between 10 and 2 within 30 min. The dynamic imine bond in DC-Fe3O4 can be reversibly formed and decomposed, resulting in a pH-controlled amphiphilicity. The Pickering emulsion can be reversibly switched between stable and unstable states by pH at least three times. On the other hand, the magnetic Fe3O4 core of DC-Fe3O4 allowed rapid separation of the oil droplets from Pickering emulsions under an external magnetic field within 40 s, which was a good extraction system for purifying the aqueous solution contaminated by rhodamine B. The dual responsiveness enables Pickering emulsions to have better control of their stability and to be applied more broadly.
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Sy, Papa Mady, Sidy Mouhamed Dieng, Alphonse Rodrigue Djiboune, Mamadou Soumboundou, Fatou Diop Cisse, Mouskeba Sire Dieme, Boucar Ndong, et al. "O/W Pickering emulsion stabilized by magnesium carbonate particles for drug delivery systems." Journal of Drug Delivery and Therapeutics 13, no. 2 (February 15, 2023): 47–54. http://dx.doi.org/10.22270/jddt.v13i2.5925.
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This study investigates the formulation of surfactant-free Pickering emulsions that release a drug at a specific pH to improve its oral bioavailability. The stabilizing particles composed of magnesium carbonate particles. Pickering oil-in-water emulsions stabilized with magnesium carbonate particles and encapsulating a hydrophobic drug model (ibuprofen) were formulated using a high-energy process with rotor-stator turbo mixer (IKA® T25 digital ultra-Turrax). The experimental approach explored the impact of all formulation parameters, dispersed phase and amount of magnesium carbonate particles on the physicochemical properties of Pickering emulsions. The O/W Pickering emulsion was characterized by a methylene blue test, pH and conductivity measurements, and droplet size determination. In addition, Pickering emulsions stabilized by magnesium carbonate particles have the advantage of being destabilized in acidic medium leading to the release of the active principle via the droplets. The acidic medium release study (pH equal to 1.2) showed ibuprofen release as a function of initial droplet loading and saturation concentration. In the simulated intestinal medium at pH equal to 6.8, we found a better release of ibuprofen from emulsions that already had saturation in an acid medium. Thus, the interest of these Pickering emulsions lies on the fact that their non-toxicity and magnesium carbonate particles allow destabilization of the emulsions and release of the drug. These emulsions not only protect patients from the side effects of acid-based drugs, but also contribute to increase the bioavailability of these acidic drugs.
Keywords: emulsion -Pickering-magnesium carbonate- ibuprofen-oral bioavailability
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Yousufi, Muhammad Mohsin, Iskandar bin Dzulkarnain, Mysara Eissa Mohyaldinn Elhaj, and Shehzad Ahmed. "A Perspective on the Prospect of Pickering Emulsion in Reservoir Conformance Control with Insight into the Influential Parameters and Characterization Techniques." Processes 11, no. 9 (September 6, 2023): 2672. http://dx.doi.org/10.3390/pr11092672.
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In reservoir conformance control, polymer gels and foams are majorly used; however, they have drawbacks such as inducing formation damage, having weaker shear resistance, requiring a higher pumping rate, and limited penetration depth. Emulsions are a potential alternative that can address these issues, but they are not widely used. Current surfactant-based emulsions require high emulsifier concentrations for stability and often rely on multiple additives to address various factors, which makes the surfactant synthesis and utilization of emulsions quite challenging. However, Pickering emulsions, which utilize solid particles for emulsion stabilization, have emerged as a promising solution for reservoir conformance control. Compared to conventional polymer gels and foams, Pickering emulsions offer superior shear resistance, deeper penetration, and reduced formation damage. This review provides an overview of recent developments in the utilization of Pickering emulsions for conformance control, highlighting important parameters and characteristics that must be considered during the design and deployment of a Pickering emulsion for water shut-off operation. This review also sheds light on current challenges and provides recommendations for future development of the particle-stabilized colloid system.
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Hossain, Kazi M. Zakir, Laura Deeming, and Karen J. Edler. "Recent progress in Pickering emulsions stabilised by bioderived particles." RSC Advances 11, no. 62 (2021): 39027–44. http://dx.doi.org/10.1039/d1ra08086e.
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In a Pickering emulsion, solid particles accumulate at the interface between two immiscible phases to reduce coalescence by forming a physical barrier. Using bioderived particles is becoming popular to generate more sustainable Pickering emulsions.
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Sanchez-Salvador, Jose Luis, Ana Balea, M. Concepcion Monte, Angeles Blanco, and Carlos Negro. "Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry." Applied Sciences 9, no. 2 (January 21, 2019): 359. http://dx.doi.org/10.3390/app9020359.
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Pickering emulsions are emulsions stabilized by solid particles, which generally provide a more stable system than traditional surfactants. Among various solid stabilizers, bio-based particles from renewable resources, such as micro- and nanofibrillated cellulose, may open up new opportunities for the future of Pickering emulsions owing to their properties of nanosize, biodegradability, biocompatibility, and renewability. The aim of this research was to obtain oil-in water (O/W) Pickering emulsions using cellulose microfibers (CMF) produced from cotton cellulose linters by mechanical treatment through a high-pressure homogenizer. The O/W Pickering emulsions were prepared with different O/W ratios by mixing edible oil (sunflower oil) with water containing CMF at concentrations of up to 1.0 wt%. The apparent viscosity of the separated emulsion phase was measured. Results showed the feasibility of using low concentration of CMF for preparing and stabilizing Pickering emulsions, with the apparent viscosity of the emulsion phase increasing 60–90 times with respect to the sunflower oil, for a shear rate of 1 s−1. In addition, theoretical nutrition facts of the emulsions were calculated and compared with other fats used in foods, showing that they can be a promising low-calorie product containing dietary fiber, replacing trans and saturated fats in foods.
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Liu, Runhao, Xinyao Liu, Yuting Zhang, Junjia Liu, Chengxi Gong, Youming Dong, Jianzhang Li, Jingbo Shi, and Miao Wu. "Paraffin Pickering Emulsion Stabilized with Nano-SiO2 Designed for Wood Impregnation." Forests 11, no. 7 (July 2, 2020): 726. http://dx.doi.org/10.3390/f11070726.
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Wax impregnation is an effective approach to improve wood water resistance. However, melted waxes require special equipment and cannot penetrate deep enough into wood. Recently, wax emulsions show excellent efficiency in wood modification. In this study, paraffin Pickering emulsion stabilized by low dispersed SiO2 nanospheres was used to impregnate poplar wood. The microstructure and storage stability of the emulsion were evaluated. The dimensional stability, water uptake, wettability, and thermal stability of treated wood were also investigated. After homogenization, a milk-white oil-in-water (O/W) paraffin Pickering emulsion stabilized by the nano-SiO2 (diameter of ~76 nm) was formed and demonstrated excellent storage stability. Paraffin Pickering emulsion could penetrate into the wood structure. The emulsion-treated wood was endowed with a moderate anti-swelling efficiency (ASE), high water resistance, and low wettability. Moreover, the addition of nano-SiO2 could improve the thermal stability of the treated wood.
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Marto, Joana, Andreia Nunes, Ana Margarida Martins, João Carvalheira, Pedro Prazeres, Lídia Gonçalves, Alexandre Marques, António Lucas, and Helena Margarida Ribeiro. "Pickering Emulsions Stabilized by Calcium Carbonate Particles: A New Topical Formulation." Cosmetics 7, no. 3 (July 31, 2020): 62. http://dx.doi.org/10.3390/cosmetics7030062.
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Pickering emulsions are systems composed of two immiscible fluids stabilized by solid organic or inorganic particles. Pickering emulsions are particularly useful in cosmetics, where the surfactants are unwanted, as well as in the pharmaceutical field, where transdermal and/or dermal drug delivery is difficult to achieve and controlled drug release is desired. Here, we studied calcium carbonate particles as stabilizers of Pickering emulsions for topical use. An optimized formulation was obtained using a Quality by Design approach. First, a screening experiment was performed to identify the formulation and process critical variables that affect the quality properties of the Pickering emulsion. The optimization of the production was then studied by establishing the design space. The final formulation was hereinafter investigated regarding the pH, rheological properties, and in vitro cytotoxicity assays. The results showed the formulation had a pH compatible with human skin and a shear thinning behavior. Moreover, this formulation showed a strong network structure, with a suitable spreadability on the skin, allowing an easy application. The in vitro assays were performed to assess the potential cytotoxicity of the calcium carbonate-stabilized emulsion and the particles themselves, and the results revealed that the formulation did not significantly affect the cell viability. In conclusion, the use of calcium carbonate particles as a stabilizer ingredient contributed to achieve an eco-friendly Pickering emulsion.
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Du, Kuan, Beichen Yu, Yimin Xiong, Long Jiang, Jun Xu, Yi Wang, Sheng Su, Song Hu, and Jun Xiang. "Hydrodeoxygenation of Bio-Oil over an Enhanced Interfacial Catalysis of Microemulsions Stabilized by Amphiphilic Solid Particles." Catalysts 13, no. 3 (March 12, 2023): 573. http://dx.doi.org/10.3390/catal13030573.
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Bio-oil emulsions were stabilized using coconut shell coke, modified amphiphilic graphene oxide, and hydrophobic nano-fumed silica as solid emulsifiers. The effects of different particles on the stability of bio-oil emulsions were discussed. Over 21 days, the average droplet size of raw bio-oil increased by 64.78%, while that of bio-oil Pickering emulsion stabilized by three particles only changed within 20%. The bio-oil Pickering emulsion stabilized by Ni/SiO2 was then used for catalytic hydrodeoxygenation. It was found that the bio-oil undergoes polymerization during catalytic hydrogenation. For raw bio-oil hydrodeoxygenation, the polymerization reaction was little affected by the temperature below 200 °C, but when the temperature raised to 250 °C, it was greatly accelerated. However, the polymerization of monocyclic aromatic compounds in the reaction process was partially inhibited under the bio-oil Pickering emulsion system. Additionally, a GC-MS analysis was performed on raw bio-oil and hydrodeoxygenated bio-oil to compare the change in GC-MS-detectable components after hydrodeoxygenation at 200 °C. The results showed that the Pickering emulsion catalytic system greatly promoted the hydrodeoxygenation of phenolic compounds in bio-oil, with most monocyclic phenolic compounds detected by GC-MS converting to near 100%.
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Zhou, Fengchao, Mingyang Dong, Jianhui Huang, Guorong Lin, Jie Liang, Shibin Deng, Chenqi Gu, and Qingyu Yang. "Preparation and Physico-Chemical Characterization of OSA-Modified Starches from Different Botanical Origins and Study on the Properties of Pickering Emulsions Stabilized by These Starches." Polymers 15, no. 3 (January 31, 2023): 706. http://dx.doi.org/10.3390/polym15030706.
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Native starch (NS) from different botanical origins (native rice/tapioca/oat starch, NRS/NTS/NOS) were hydrophobically modified by octenyl succinic anhydride (OSA), and the octenyl succinic (OS) groups were successfully introduced in the starch molecules which obtained OS-starch (OSRS, OSTS and OSOS) with different levels of modification (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%) and degree of substitution (DS). The structural properties of the OS-starch, such as granule size, crystal, wettability and morphology were studied, and the OS-starch was used as particulate stabilizers to produce oil-in-water (O/W) Pickering emulsions. The emulsion index, droplet size distribution and microstructures of Pickering emulsions produced by different OS-starches were compared. OSA modification had almost no effect on the morphology or crystal structure types of three kinds of NS and OS-starch but markedly increased the contact angle and particle size distribution of OSRS, OSTS and OSOS. Esterification reaction of OSA and starch mainly occurred in amorphous regions of starch, and the OSA significantly improved the emulsifying capacity of OSRS, OSTS and OSOS granules and thus stabilized emulsions formed at higher levels (2.5% and 3.0%) of modification of OS-Starch exhibited better stability; the ability of OS-starch to stabilize Pickering emulsion was 3.0% OSRS > 3.0% OSOS > 3.0% OSTS, respectively. Observation and structural properties analysis of OS-starch granules and Pickering emulsion droplets showed that the number and thickness of the starch granules on the oil-water interface of the emulsion droplets increased with improvement of the OSA modification level, and an aggregation state was formed between the OS-starch granules, which was also enhanced with the OSA modification levels. These were all necessary for the Pickering emulsion stabilized by starch granules to remain in a steady state.
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Xi, Xiaohong, Zihao Wei, Yanan Xu, and Changhu Xue. "Clove Essential Oil Pickering Emulsions Stabilized with Lactoferrin/Fucoidan Complexes: Stability and Rheological Properties." Polymers 15, no. 8 (April 7, 2023): 1820. http://dx.doi.org/10.3390/polym15081820.
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Although studies have shown that lactoferrin (LF) and fucoidan (FD) can be used to stabilize Pickering emulsions, there have been no studies on the stabilization of Pickering emulsions via the use of LF–FD complexes. In this study, different LF–FD complexes were obtained by adjusting the pH and heating the LF and FD mixture while using different mass ratios, and the properties of the LF–FD complexes were investigated. The results showed that the optimal conditions for preparing the LF–FD complexes were a mass ratio of 1:1 (LF to FD) and a pH of 3.2. Under these conditions, the LF–FD complexes not only had a uniform particle size of 133.27 ± 1.45 nm but also had good thermal stability (the thermal denaturation temperature was 110.3 °C) and wettability (the air-water contact angle was 63.9 ± 1.90°). The concentration of the LF–FD complexes and the ratio of the oil phase influenced the stability and rheological properties of the Pickering emulsion such that both can be adjusted to prepare a Pickering emulsion with good performance. This indicates that LF–FD complexes represent promising applications for Pickering emulsions with adjustable properties.
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Józefczak, A., and R. Wlazło. "Ultrasonic Studies of Emulsion Stability in the Presence of Magnetic Nanoparticles." Advances in Condensed Matter Physics 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/398219.
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Pickering emulsions are made of solid particle-stabilized droplets suspended in an immiscible continuous liquid phase. A magnetic emulsion can be obtained using magnetic particles. Solid magnetic nanoparticles are adsorbed strongly at the oil-water interface and are able to stabilize emulsions of oil and water. In this work emulsions stabilized by magnetite nanoparticles were obtained using high-energy ultrasound waves and a cavitation mechanism and, next, their stability in time was tested by means of acoustic waves with a low energy, without affecting the structure. An acoustic study showed high stability in time of magnetic emulsions stabilized by magnetite particles. The study also showed a strong influence of an external magnetic field, which can lead to changes of the emulsion properties. It is possible to control Pickering emulsion stability with the help of an external stimulus—a magnetic field.
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Jiang, Fangcheng, Chunling Chen, Xinlan Wang, Wenjing Huang, Weiping Jin, and Qingrong Huang. "Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery." Foods 11, no. 11 (May 31, 2022): 1626. http://dx.doi.org/10.3390/foods11111626.
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The aim of the study was to investigate the effects of whey protein isolate (WPI) fibrils entanglement on the stability and loading capacity of WPI fibrils-stabilized Pickering emulsion. The results of rheology and small-angle X-ray scattering (SAXS) showed the overlap concentration (C*) of WPI fibrils was around 0.5 wt.%. When the concentration was higher than C*, the fibrils became compact and entangled in solution due to a small cross-sectional radius of gyration value (1.18 nm). The interfacial behavior was evaluated by interfacial adsorption and confocal laser scanning microscopy (CLSM). As the fibril concentration increased from 0.1 wt.% to 1.25 wt.%, faster adsorption kinetics (from 0.13 to 0.21) and lower interfacial tension (from 11.85 mN/m to 10.34 mN/m) were achieved. CLSM results showed that WPI fibrils can effectively absorb on the surface of oil droplets. Finally, the microstructure and in vitro lipolysis were used to evaluate the effect of fibrils entanglement on the stability of emulsion and bioaccessibility of nobiletin. At C* concentration, WPI fibrils-stabilized Pickering emulsions exhibited excellent long-term stability and were also stable at various pHs (2.0–7.0) and ionic strengths (0–200 mM). WPI fibrils-stabilized Pickering emulsions after loading nobiletin remained stable, and in vitro digestion showed that these Pickering emulsions could significantly improve the extent of lipolysis (from 36% to 49%) and nobiletin bioaccessibility (21.9% to 62.5%). This study could provide new insight into the fabrication of food-grade Pickering emulsion with good nutraceutical protection.
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Cao, Minjie, and Luyun Cai. "Nanoparticle Emulsions Enhance the Inhibition of NLRP3." International Journal of Molecular Sciences 23, no. 17 (September 5, 2022): 10168. http://dx.doi.org/10.3390/ijms231710168.
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Antibacterial delivery emulsions are potential materials for treating bacterial infections. Few studies have focused on the role and mechanism of emulsions in inflammation relief. Therefore, based on our previous analysis, in which the novel and natural Pickering emulsions stabilized by antimicrobial peptide nanoparticles were prepared, the regulation effect of emulsion on inflammasome was explored in silico, in vitro and in vivo. Firstly, the interactions between inflammasome components and parasin I or Pickering emulsion were predicted by molecular docking. Then, the inflammasome stimulation by different doses of the emulsion was tested in RAW 264.7 and THP-1 cells. Finally, in Kunming mice with peritonitis, NLRP3 and IL-1β expression in the peritoneum were evaluated. The results showed that the Pickering emulsion could combine with ALK, casp-1, NEK7, or NLRP3 to affect the assembly of the NLRP3 and further relieve inflammation. LPNE showed a dose–dependent inhibition effect on the release of IL-1β and casp-1. With the concentration of parasin I increased from 1.5 mg/mL to 3 mg/mL, the LDH activity decreased in the chitosan peptide-embedded nanoparticles emulsion (CPENE) and lipid/peptide nanoparticles emulsion (LPNE) groups. However, from 1.5 to 6 mg/mL, LPNE had a dose–dependent effect on the release of casp-1. The CPENE and parasin I-conjugated chitosan nanoparticles emulsion (PCNE) may decrease the release of potassium and chloride ions. Therefore, it can be concluded that the LPNE may inhibit the activation of the inflammasome by decreasing LDH activity, potassium and chloride ions through binding with compositions of NLRP3.
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Hutami, Shabrina Nindya, Ilham Kuncahyo, and TN Saifullah Sulaiman. "INFLUENCE OF SOLID PARTICLE AND SOYBEAN OIL OF PICKERING EMULSION DICLOFENAC DIETHYLAMINE USING TAGUCHI METHOD." Jurnal Kimia Riset 9, no. 1 (June 30, 2024): 20–30. http://dx.doi.org/10.20473/jkr.v9i1.55069.
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Emulsions stabilized by solid particles are called Pickering emulsions, using diclofenac diethylamine for topical use. In this study, screening for the effect of the type of solid particles (bentonite 3%; Avicel RC-591 2.5%; and kaolin 15%) and soybean oil concentration (10%; 20%, and 30%) using the Taguchi orthogonal array method, with independent variables (type of solid particles and concentration of soybean oil, dependent variables (viscosity, pH, %EE, creaming index, globule size, and % cumulative penetration). The Pickering emulsion with Avicel RC-591 for solid particles produced a stable emulsion during 21 days of storage. Using the Taguchi orthogonal array method, the best formula based on the dependent variable is Formula 4 with physical test results at viscosity 566 cp, pH value 8.18, adsorption efficiency 55.70%, creaming index 100%, globule size 57.1 µm, cell diffusion Franz test at 120 minutes resulted in a cumulative penetration of 69.829%. The penetration power of Formula 4 is better than the emulsion with tween and span emulsifiers, which has a cumulative amount at 120 minutes of 12.609%. Therefore, Avicel RC-591 2.5% solid particles with 10% soybean oil concentration resulted in a stable Pickering emulsion and better penetration than emulsions with tween and span emulsifiers.
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Jia, Xiaoxue, Peihua Ma, Kim Shi-Yun Taylor, Kevin Tarwa, Yimin Mao, and Qin Wang. "Development of Stable Pickering Emulsions with TEMPO-Oxidized Chitin Nanocrystals for Encapsulation of Quercetin." Foods 12, no. 2 (January 12, 2023): 367. http://dx.doi.org/10.3390/foods12020367.
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Pickering emulsions stabilized by TEMPO-oxidized chitin nanocrystals (T-ChNCs) were developed for quercetin delivery. T-ChNCs were synthesized by TEMPO oxidation chitin and systematically characterized in terms of their physicochemical properties. T-ChNCs were rod-like with a length of 279.7 ± 11.5 nm and zeta potential around −56.1 ± 1.6 mV. The Pickering emulsions were analyzed through an optical microscope and CLSM. The results showed that the emulsion had a small droplet size (972.9 ± 86.0 to 1322.3 ± 447.7 nm), a high absolute zeta potential value (−48.2 ± 0.8 to −52.9 ± 1.9 mV) and a high encapsulation efficiency (quercetin: 79.6%). The emulsion stability was measured at different levels of T-ChNCs and pH values. The droplet size and zeta potential decreased with longer storage periods. The emulsions formed by T-ChNCs retarded the release of quercetin at half rate of that of the quercetin ethanol solution. These findings indicated that T-ChNCs are a promising candidate for effectively stabilizing Pickering emulsions and controlling release of quercetin.
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Tang, Xue-Mei, Pan-Dao Liu, Zhi-Jian Chen, Xin-Yong Li, Rui Huang, Guo-Dao Liu, Rong-Shu Dong, and Jian Chen. "Encapsulation of a Desmodium intortum Protein Isolate Pickering Emulsion of β-Carotene: Stability, Bioaccesibility and Cytotoxicity." Foods 11, no. 7 (March 24, 2022): 936. http://dx.doi.org/10.3390/foods11070936.
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Owing to their excellent characteristics, Pickering emulsions have been widely used in the development and the application of new carriers for embedding and for delivering active compounds. In this study, β-carotene was successfully encapsulated in a Pickering emulsion stabilized using Desmodium intortum protein isolate (DIPI). The results showed that the encapsulation efficiencies of β-carotene in the control group Tween 20 emulsion (TE) and the DIPI Pickering emulsion (DIPIPE) were 46.7 ± 2.5% and 97.3 ± 0.8%, respectively. After storage for 30 days at 25 °C and 37 °C in a dark environment, approximately 79.4% and 72.1% of β-carotene in DIPIPE were retained. Compared with TE, DIPIPE can improve the stability of β-carotene during storage. In vitro digestion experiments showed that the bioaccessibility rate of β-carotene in DIPIPE was less than that in TE. Cytotoxicity experiments showed that DIPI and β-carotene micelles within a specific concentration range exerted no toxic effects on 3T3 cells. These results indicate that DIPIPE can be used as a good food-grade carrier for embedding and transporting active substances to broaden the application of the protein-based Pickering emulsion system in the development of functional foods.
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Kawano, Shintaro, Toshiyuki Kida, Mitsuru Akashi, Hirofumi Sato, Motohiro Shizuma, and Daisuke Ono. "Preparation of Pickering emulsions through interfacial adsorption by soft cyclodextrin nanogels." Beilstein Journal of Organic Chemistry 11 (November 30, 2015): 2355–64. http://dx.doi.org/10.3762/bjoc.11.257.
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Background: Emulsions stabilized by colloidal particles are known as Pickering emulsions. To date, soft microgel particles as well as inorganic and organic particles have been utilized as Pickering emulsifiers. Although cyclodextrin (CD) works as an attractive emulsion stabilizer through the formation of a CD–oil complex at the oil–water interface, a high concentration of CD is normally required. Our research focuses on an effective Pickering emulsifier based on a soft colloidal CD polymer (CD nanogel) with a unique surface-active property. Results: CD nanogels were prepared by crosslinking heptakis(2,6-di-O-methyl)-β-cyclodextrin with phenyl diisocyanate and subsequent immersion of the resulting polymer in water. A dynamic light scattering study shows that primary CD nanogels with 30–50 nm diameter assemble into larger CD nanogels with 120 nm diameter by an increase in the concentration of CD nanogel from 0.01 to 0.1 wt %. The CD nanogel has a surface-active property at the air–water interface, which reduces the surface tension of water. The CD nanogel works as an effective Pickering emulsion stabilizer even at a low concentration (0.1 wt %), forming stable oil-in-water emulsions through interfacial adsorption by the CD nanogels. Conclusion: Soft CD nanogel particles adsorb at the oil–water interface with an effective coverage by forming a strong interconnected network and form a stable Pickering emulsion. The adsorption property of CD nanogels on the droplet surface has great potential to become new microcapsule building blocks with porous surfaces. These microcapsules may act as stimuli-responsive nanocarriers and nanocontainers.
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Kuang, Ying, Qinjian Xiao, Yichen Yang, Menglong Liu, Xiaosa Wang, Pengpeng Deng, Kao Wu, et al. "Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles." Materials 16, no. 8 (April 17, 2023): 3164. http://dx.doi.org/10.3390/ma16083164.
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Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their “surfactant-free” nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle (θo/w) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems.
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HARSANTO, BOVI WIRA, SUPRIYANTO, IINDRIANA KARTINI, and YUDI PRANOTO. "THE ABILITY OF BREADFRUIT STARCH NANOPARTICLE-STABILIZED PICKERING EMULSION FOR ENCAPSULATING CINNAMON ESSENTIAL OIL." Malaysian Applied Biology 51, no. 1 (March 31, 2022): 83–90. http://dx.doi.org/10.55230/mabjournal.v51i1.2192.
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Cinnamon essential oil (CO) is susceptible to decreased stability during storage, limiting its application in food products. Pickering emulsion stabilized by starch nanoparticles becomes a potential encapsulating method that can improve CO stability. This study aimed to investigate the ability of breadfruit starch nanoparticles-stabilized Pickering emulsion to encapsulate CO with various concentrations. Encapsulation process was carried out using the high-energy emulsification method with dispersing CO (0.05%; 0.1%; 0.5%; 1% w/w) in emulsion. The loading efficiency of CO and emulsion properties were evaluated. Retention of CO was also observed in 7 days-storage. Results showed that 0.5% and 1% CO were encapsulated effectively and stable in Pickering emulsion, with loading efficiency and CO retention ranging from 79.49-81.13% and 78.86-79.20%, respectively. The addition of 0.5% and 1% CO increased yellowness (+a*: 7.45-8.99) as well as decreased whiteness (+L*: 85.77-86.06) and viscosity (629.9-721.8 cP) of Pickering emulsion. However, differences in CO concentrations did not affect the emulsion index of Pickering emulsion. These findings concluded that breadfruit starch nanoparticles-stabilized Pickering emulsion could encapsulate up to 0.5% and 1% CO with the best properties among other treatments. Therefore, breadfruit starch nanoparticles-stabilized Pickering emulsion can be an alternative as encapsulation method, which can later expand the application of CO in food products.
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Parın, Fatma Nur, Sofia El-Ghazali, Ayşenur Yeşilyurt, Uğur Parın, Azeem Ullah, Muzamil Khatri, and Ick Soo Kim. "PVA/Inulin-Based Sustainable Films Reinforced with Pickering Emulsion of Niaouli Essential Oil for Potential Wound Healing Applications." Polymers 15, no. 4 (February 17, 2023): 1002. http://dx.doi.org/10.3390/polym15041002.
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In this study, sustainable water-based films were produced via the solvent-casting method. Petroleum-free-based polyvinyl alcohol (PVA) and carbohydrate-based inulin (INL) were used as matrices. Vegetable-waste pumpkin powder was used in the study because of its sustainability and antibacterial properties. Pickering emulsions were prepared using β-cyclodextrin. The influence of the different ratios of the β-cyclodextrin/niaouli essential oil (β-CD/NEO) inclusion complex (such as 1:1, 1:3, and 1:5) on the morphological (SEM), thermal (TGA), physical (FT-IR), wettability (contact angle), and mechanical (tensile test) characteristics of PVA/inulin films were investigated. Moreover, the antibacterial activities against the Gram (−) (Escherichia coli and Pseudomonas aeruginosa) and Gram (+) (Staphylococcus aureus) bacteria of the obtained films were studied. From the morphological analysis, good emulsion stability and porosity were obtained in the Pickering films with the highest oil content, while instability was observed in the Pickering films with the lowest concentration of oil content. Thermal and spectroscopic analysis indicated there was no significant difference between the Pickering emulsion films and neat films. With the addition of Pickering emulsions, the tensile stress values decreased from 7.3 ± 1.9 MPa to 3.3 ± 0.2. According to the antibacterial efficiency results, films containing pumpkin powder and Pickering emulsion films containing both pumpkin powder and a ratio of 1:1 (β-CD/NEO) did not have an antibacterial effect, while Pickering emulsion films with a ratio of (β-CD/NEO) 1:3 and 1:5 showed an antibacterial effect against Escherichia coli, with a zone diameter of 12 cm and 17 cm, respectively. Among the samples, the films with ratio of (β-CD/NEO) 1:5 had the highest antioxidant capacity, as assessed by DPPH radical scavenging at 12 h intervals. Further, none of the samples showed any cytotoxic effects the according to LDH and WST-1 cytotoxicity analysis for the NIH3T3 cell line. Ultimately, it is expected that these films are completely bio-based and may be potential candidates for use in wound healing applications.
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Ren, Gerui, Ying Zhu, Jieyu Shi, Jiacheng Liu, Ying He, Yufan Sun, Yujing Zhan, Junfei Lv, Min Huang, and Hujun Xie. "Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability." Foods 11, no. 23 (November 29, 2022): 3851. http://dx.doi.org/10.3390/foods11233851.
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Lipid oxidation is still a major problem complicating the development of food emulsions. In this study, an antioxidant Pickering emulsion stabilized by resveratrol-grafted zein (Z-R) conjugates and pectin (P) complex particles was prepared. The hydrophilic pectin successfully adjusted the wettability of Z-R; when the mass ratio of Z-R to P was 2:1 (Z-R/P2:1), the three-phase contact angle was 90.68°, and the wettability of the particles was close to neutral. Rheological analysis showed that the emulsion formed an elastic gel structure. FTIR spectra indicated that there was a hydrogen bond and electrostatic interaction between Z-R and P. The disappearance of characteristic infrared peaks of corn oil was due to a dense protective film formed on the surface of oil drops by Z-R/P2:1 particles, which was confirmed by confocal laser scanning microscopy. The emulsion stabilized by Z-R/P2:1 had excellent physical stability at a wide range of pH values (4–9), salt ion concentrations (0.04–0.15 mol·L−1) and storage times (0–30 days). The anti-lipid oxidation ability of the emulsion was outstanding; after storage for 14 days at room temperature, the MDA content in the emulsion was only 123.85 μmol/kg oil. In conclusion, the Z-R/P2:1 particles prepared in this study can effectively stabilize a Pickering emulsion and expand the usability of the method for constructing antioxidant Pickering emulsions.
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Fu, Wei, Yang Liu, Chen Yang, Wen Hua Wang, Man Wang, and Yuan Yuan Jia. "Stabilization of Pickering Emulsions by Bacterial Cellulose Nanofibrils." Key Engineering Materials 645-646 (May 2015): 1247–54. http://dx.doi.org/10.4028/www.scientific.net/kem.645-646.1247.
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In order to develop safe and sustainable food and pharmaceutical emulsions, bacterial cellulose (BC) nanofibrils were prepared to stabilize maize oil/water Pickering emulsions. The influence of BC content and pH value on the emulsion stability was explored. Droplet diameters decreased with BC contents in emulsions. At pH 12, the emulsions were most stable among all tested pH values. The transformation of emulsion structure from liquid to gel-like at 8-15°C with BC content higher than 1.55 g/L is predominantly depended on the viscoelastic entangled BC network. These results can have meaningful inspiration of designing edible food and pharmaceutical emulsions.
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Xiong, Tianzhen, Haomin Sun, Ziyi Niu, Wei Xu, Zhifan Li, Yawen He, Denglin Luo, Wenjie Xi, Jingjing Wei, and Chunlan Zhang. "Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective." Foods 11, no. 23 (November 22, 2022): 3757. http://dx.doi.org/10.3390/foods11233757.
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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 (Tmelt), 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.
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Cahyana, Yana, Yunita Safriliani Eka Putri, Dian Siti Solihah, Farrah Shabira Lutfi, Randah Miqbil Alqurashi, and Herlina Marta. "Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils." Molecules 27, no. 22 (November 15, 2022): 7872. http://dx.doi.org/10.3390/molecules27227872.
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Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields—such as food, cosmetics, biomedicine, etc.—are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.
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Ramos, Giselle Vallim Corrêa, Samantha Cristina de Pinho, Andresa Gomes, Gustavo César Dacanal, Paulo José do Amaral Sobral, and Izabel Cristina Freitas Moraes. "Designing Pickering Emulsions Stabilized by Modified Cassava Starch Nanoparticles: Effect of Curcumin Encapsulation." Processes 12, no. 7 (June 28, 2024): 1348. http://dx.doi.org/10.3390/pr12071348.
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Curcumin is a hydrophobic bioactive compound, and its incorporation into lipid-based carriers can enhance its bioaccessibility and maintain its stability over time. Pickering emulsions are long-term stability systems, effective for encapsulation, protection, and delivery of bioactive compounds. This study aimed to produce Pickering oil-in-water (O/W) emulsions stabilized by cassava starch nanoparticles (native or modified by heat–moisture treatment (HMT)) with high kinetic stability to encapsulate curcumin. The effect of curcumin incorporation on emulsion features was also assessed, as well as curcumin stability over time. Native starch nanoparticles (NSNPs) were not effective stabilizers in the concentration range of 0.8 to 4 wt%. Otherwise, modified starch nanoparticles (HSNPs) at 4 wt% produced a long-term stability Pickering emulsion, which was used to encapsulate curcumin (0.07 wt%). Confocal laser scanning microscopy (CLSM) showed that HSNPs were located at the droplet’s interface. The interfacial tension for HSNPs exhibited initial values from 40 to 33 mN/m, quickly reaching equilibrium. These findings suggest that HSNPs exhibit low surface activity and the stabilization mechanism of emulsion is based on steric hindrance. The stabilization by steric hindrance is supported by the low zeta potential value (−5.39 mV). Stable emulsions showed shear thinning behavior, and the power-law model demonstrated excellent fit to experimental data (R2 ≥ 0.998). The addition of curcumin reduced the interfacial tension, droplet size, apparent viscosity, and consistency index, indicating that this bioactive compound can also act at the interface. After 60 days, curcumin degradation was fully avoided. Our findings indicated that HSNP-stabilized Pickering emulsions can protect encapsulated curcumin from degradation.
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Hu, Miao, Xiaoqian Du, Guannan Liu, Yuyang Huang, Zhao Liu, Shukun Sun, and Yang Li. "Oppositely Charged Pickering Emulsion Co-Stabilized by Chitin Nanoparticles and Fucoidan: Influence of Environmental Stresses on Stability and Antioxidant Activity." Foods 11, no. 13 (June 22, 2022): 1835. http://dx.doi.org/10.3390/foods11131835.
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Single emulsifiers exhibit varying degrees of restriction in stabilizing emulsions. Oppositely charged chitin nanoparticles and fucoidan complex particles were used as emulsifiers to stabilize a o/w Pickering emulsion and explore its stability and antioxidant activity under different environmental stresses. The results showed that the emulsion with the smallest mean particle size (1.02 μm) and strongest zeta potential (−29.3 mV) was formed at pH 7. Moreover, at this pH, it presented the highest physical stability and antioxidant activity and the lowest emulsion creaming index. The investigation of the effect of temperature on the stability and antioxidant activity of the emulsion revealed that, after freezing/thawing at −20 °C, the emulsion was unstable, the particle size increased, and the stability and antioxidant activity were low. In contrast, the emulsions treated at 25, 37, and 60 °C displayed no significant differences and exhibited high stabilities and antioxidant activities. Additionally, increasing the salt ion concentration further decreased the emulsion stability and antioxidant activity. Particularly, the emulsion with a salt concentration of 500 mM displayed the lowest stability, and stratification occurred after 30 d of storage. The Pickering emulsion remained stable under different environmental stresses expect for at a temperature of −20 °C and 500 mM salt ion concentration.
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Li, Yinghao, Ge Xu, Weiwei Li, Lishuang Lv, and Qiuting Zhang. "The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion." Foods 10, no. 9 (August 25, 2021): 1990. http://dx.doi.org/10.3390/foods10091990.
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Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.
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Tang, Juntao, Patrick James Quinlan, and Kam Chiu Tam. "Stimuli-responsive Pickering emulsions: recent advances and potential applications." Soft Matter 11, no. 18 (2015): 3512–29. http://dx.doi.org/10.1039/c5sm00247h.
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Pickering emulsions with stimuli-responsive properties have, in recent years, received a considerable amount of attention. This paper provides a concise and comprehensive review of Pickering emulsion systems that possess the ability to respond to an array of external triggers, including pH, temperature, CO2concentration, light intensity, ionic strength, and magnetic field intensity.
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Jiao, Qiyang, Ziyuan Liu, Baoyun Li, Bo Tian, Ning Zhang, Chunhong Liu, Zhibiao Feng, and Bin Jiang. "Development of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly." Foods 10, no. 8 (August 15, 2021): 1892. http://dx.doi.org/10.3390/foods10081892.
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Whey protein isolate nanofibrils (WPNFs) can be used as a novel stabilizer in the Pickering emulsion system to improve the water solubility, stability and bioavailability of lipophilic bioactive ingredients. In this study, conjugated linoleic acid (CLA) and WPNFs were used to prepare a stable Pickering emulsion. We used a transmission electron microscope, low-temperature scanning electron micrographs and other methods to evaluate the micromorphology, surface hydrophobicity and structural units of the obtained WPNFs. Compared with whey protein isolate/CLA Pickering emulsion, the WPNFs/CLA Pickering emulsion has greater ability to remove 2,2-Diphenyl-1-picrylhydrazyl and 2,2′-amino-di(2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt free radicals. Furthermore, the WPNFs/CLA Pickering emulsion has a more stable effect in terms of droplet size and zeta potential over a wider range of ionic strength and temperature conditions. These findings indicate that Pickering emulsion stabilized by WPNFs is more suitable as a carrier of CLA, as it increases the solubility of CLA and has better active applications in biology and food.
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Guan, Zi-Jing, Wang-Wei Zhang, Jing-Jing Wang, Kiran Thakur, Fei Hu, and Jian-Guo Zhang. "Enrichment of Sodium Alginate-Gum Arabic Composite Films with Oregano/Citronella Essential Oils for Fresh Goji Berry (Lycium Barbarum L.) Preservation." Current Topics in Nutraceutical Research 22, no. 2 (November 8, 2023): 657–71. http://dx.doi.org/10.37290/ctnr2641-452x.22:657-671.
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This study reported the preparation of composite sodium alginate-gum Arabic films by incorporating nano emulsions and pickering emulsions loaded with mixed oregano and citronella essential oils. Nano emulsions and pickering emulsions were prepared with Tween 80 and whey protein isolate/inulin. The results of Fourier transform infrared, X-ray diffraction, thermo-gravimetric analysis, field emission scanning electron microscopy, and atomic force microscopy demonstrated that sodium alginate-gum Arabic and the emulsion-loaded mixed oregano and citronella essential oils were biocompatible. The mixed oregano and citronella essential oils was enclosed in Pickering emulsions in the film samples, which also improved the mechanical and water barrier qualities, slowed the release of the active components. The composite film was applied to the storage experiment of goji berries at 25°C. In comparison to the control group, the composite film containing 0.4% Pickering emulsions significantly decreased weight loss and fruit deterioration while also extending shelf life by 3 days. In conclusion, produced Pickering emulsions laminate film loaded with mixed oregano and citronella essential oils may be a viable material for the food packaging sector.
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Teo, Shao Hui, Ching Yern Chee, Mochamad Zakki Fahmi, Satya Candra Wibawa Sakti, and Hwei Voon Lee. "Review of Functional Aspects of Nanocellulose-Based Pickering Emulsifier for Non-Toxic Application and Its Colloid Stabilization Mechanism." Molecules 27, no. 21 (October 23, 2022): 7170. http://dx.doi.org/10.3390/molecules27217170.
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In the past few years, the research on particle-stabilized emulsion (Pickering emulsion) has mainly focused on the usage of inorganic particles with well-defined shapes, narrow size distributions, and chemical tunability of the surfaces such as silica, alumina, and clay. However, the presence of incompatibility of some inorganic particles that are non-safe to humans and the ecosystem and their poor sustainability has led to a shift towards the development of materials of biological origin. For this reason, nano-dimensional cellulose (nanocellulose) derived from natural plants is suitable for use as a Pickering material for liquid interface stabilization for various non-toxic product formulations (e.g., the food and beverage, cosmetic, personal care, hygiene, pharmaceutical, and biomedical fields). However, the current understanding of nanocellulose-stabilized Pickering emulsion still lacks consistency in terms of the structural, self-assembly, and physio-chemical properties of nanocellulose towards the stabilization between liquid and oil interfaces. Thus, this review aims to provide a comprehensive study of the behavior of nanocellulose-based particles and their ability as a Pickering functionality to stabilize emulsion droplets. Extensive discussion on the characteristics of nanocelluloses, morphology, and preparation methods that can potentially be applied as Pickering emulsifiers in a different range of emulsions is provided. Nanocellulose’s surface modification for the purpose of altering its characteristics and provoking multifunctional roles for high-grade non-toxic applications is discussed. Subsequently, the water–oil stabilization mechanism and the criteria for effective emulsion stabilization are summarized in this review. Lastly, we discuss the toxicity profile and risk assessment guidelines for the whole life cycle of nanocellulose from the fresh feedstock to the end-life of the product.