Stabilization of water-in-water pickering emulsions by charged particles

被引:6
|
作者
Kulkarni, Neha [1 ]
Mani, Ethayaraja [1 ]
机构
[1] Indian Inst Technol Madras, Dept Chem Engn, Chennai, Tamil Nadu, India
关键词
Aqueous two-phase systems (ATPS); PEO-dextran emulsion; particle surface charge; kinetic stability; interfacial coverage; coalescence;
D O I
10.1080/01932691.2021.1931285
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The stability of Pickering emulsions depends on interfacial coverage of the emulsion droplets. Since, the interfacial thickness of water-water interface is very high, particles of comparable thickness can stabilize water-in-water (w/w) emulsions. To achieve this, mixture of oppositely charged particles are used, which are known to form large neutral aggregates and can be effective stabilizers for such emulsions. The w/w emulsions were formed by mixing PEO and dextran at different composition and the effect of surface charge of the particles on the kinetic stability of dextran-in-poly(ethylene oxide) (PEO) (D/P) emulsions was investigated. The phase preference of charged particles was also determined. The emulsions were visualized by confocal laser scanning microscope and characterized by drop size distribution and time evolution of drop size. It was found that negatively charged particles and mixture of oppositely charged particles (OCP) preferred the PEO phase and stabilize D/P emulsions. However, only the OCP were more effective stabilizers as they achieved complete interfacial coverage.
引用
收藏
页码:125 / 131
页数:7
相关论文
共 50 条
  • [1] Advances in Research on Water-in-Water Emulsions Based on the Stabilization Mechanism of Pickering Emulsions
    Gou Q.
    Yao X.
    Wei X.
    Yue J.
    Yue J.
    Li D.
    Shipin Kexue/Food Science, 2023, 44 (13): : 289 - 296
  • [2] Stabilization of Water-in-Water Emulsions by Addition of Protein Particles
    Nguyen, Bach T.
    Nicolai, Taco
    Benyahia, Lazhar
    LANGMUIR, 2013, 29 (34) : 10658 - 10664
  • [3] Stabilization of Water-in-Water Emulsions by Nanorods
    Peddireddy, Karthik R.
    Nicolai, Taco
    Benyahia, Lazhar
    Capron, Isabelle
    ACS MACRO LETTERS, 2016, 5 (03) : 283 - 286
  • [4] Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles
    de Freitas, Rilton A.
    Nicolai, Taco
    Chassenieux, Christophe
    Benyahia, Lazhar
    LANGMUIR, 2016, 32 (05) : 1227 - 1232
  • [5] pH-Responsive Water-in-Water Pickering Emulsions
    Nguyen, Bach T.
    Wang, Wenkai
    Saunders, Brian R.
    Benyahia, Lazhar
    Nicolai, Taco
    LANGMUIR, 2015, 31 (12) : 3605 - 3611
  • [6] Enhancement of the particle stabilization of water-in-water emulsions by modulating the phase preference of the particles
    Gonzalez-Jordan, Alberto
    Nicolai, Taco
    Benyahia, Lazhar
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2018, 530 : 505 - 510
  • [7] Polymer-Protein Conjugate Particles with Biocatalytic Activity for Stabilization of Water-in-Water Emulsions
    Xue, Long-Hui
    Xie, Chun-Yan
    Meng, Shi-Xin
    Bai, Rui-Xue
    Yang, Xin
    Wang, Yaolei
    Wang, Shu
    Binks, Bernard P.
    Guo, Ting
    Meng, Tao
    ACS MACRO LETTERS, 2017, 6 (07): : 679 - 683
  • [8] On the shear stability of water-in-water Pickering emulsions stabilized with silica nanoparticles
    Griffith, Christopher
    Daigle, Hugh
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2018, 532 : 83 - 91
  • [9] Cellulose nanocrystals to stabilize water-in-water Pickering emulsions and emulsion gels
    Capron, Isabelle
    Nicolai, Taco
    Peddireddy, Karthik Reddy
    Benyahia, Lazhar
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2019, 257
  • [10] Particles Trapped at the Droplet Interface in Water-in-Water Emulsions
    Balakrishnan, Gireeshkumar
    Nicolai, Taco
    Benyahia, Lazhar
    Durand, Dominique
    LANGMUIR, 2012, 28 (14) : 5921 - 5926