Transport of ions through the oil phase of W1/O/W2 double emulsions

被引:64
|
作者
Cheng, Jing
Chen, Jian-Feng
Zhao, Min
Luo, Qing
Wen, Li-Xiong [1 ]
Papadopoulos, Kyriakos D.
机构
[1] Beijing Univ Chem Technol, Minist Educ, Key Lab Nanomat, Beijing 100029, Peoples R China
[2] Beijing Univ Chem Technol, Res Ctr, Minist Educ High Grav Engn & Technol, Beijing 100029, Peoples R China
[3] Tulane Univ, Dept Chem & Biomol Engn, New Orleans, LA 70118 USA
关键词
ion transport; visualization; double emulsion; reverse micelle;
D O I
10.1016/j.jcis.2006.09.055
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
Using a capillary video microscopy technique, the ion transport at liquid-liquid interfaces and through a surfactant-containing emulsion liquid membrane was visually studied by preparing a double emulsion globule within the confined space of a thin-walled, transparent, cylindrical microtube. NaCl and AgNO3 were selected as the model reactants and were prepared to form a NaCl/AgNO3 pair across the oil film. By observing and measuring the formed AgCl deposition, it was found that both Cl- and Ag+ could transport through a thick oil film and Ag+ was transported faster than Cl-. Interestingly, the ion transport was significantly retarded when the oil film became extremely thin (< 1 mu m). The results suggested that the transport of ions mainly depends on the "reverse micelle transport" mechanism, in which reverse micelles with entrapped ions and water molecules can be formed in a thick oil film and their construction will get impeded if the oil film becomes extremely thin, leading to different ion transport rates in these two cases. The direction of ion transport depends on the direction of the osmotic pressure gradient across the oil film and the ion transport is independent of the oil film thickness in the investigated thick range. Ions with smaller Pauling radii are more easily entrapped into the formed reverse micelles and therefore will be transported faster through the oil film than bigger ions. Oil-soluble surfactants facilitate ion transport; however, too much surfactant in the oil film will slow down the ion migration. In addition, this study showed no support for the "molecular diffusion" mechanism of ion transport through oils. (c) 2006 Elsevier Inc. All rights reserved.
引用
收藏
页码:175 / 182
页数:8
相关论文
共 50 条
  • [31] Influence of sucrose on the stability of W1/O/W2 double emulsion droplets
    Li, Jie
    Su, Lin
    Li, Jing
    Liu, Mei-Fang
    Chen, Su-Fen
    Li, Bo
    Zhang, Zhan-Wen
    Liu, Yi-Yang
    RSC ADVANCES, 2015, 5 (101) : 83089 - 83095
  • [32] Influence of double (w1/o/w2) emulsion composition on lubrication properties
    Oppermann, A. K. L.
    Verkaaik, L. C.
    Stieger, M.
    Scholten, E.
    FOOD & FUNCTION, 2017, 8 (02) : 522 - 532
  • [33] Understanding and controlling the release mechanism of Escherichia coli in double W1/O/W2 emulsion globules in the presence of NaCl in the W2 phase
    El Kadri, Hani
    Overton, Tim
    Bakalis, Serafim
    Gkatzionis, Konstantinos
    RSC ADVANCES, 2015, 5 (127): : 105098 - 105110
  • [34] Double (W1/O/W2) and Simple (O/W2) Emulsions Prepared with Soybean Flour Dispersion and Vegetable Fat: Partial Coalescence Promotion by Polyglycerol Polyricinoleate and Calcium
    Rando, Maria S.
    Palazolo, Gonzalo G.
    Marquez, Andres L.
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2022, 124 (02)
  • [35] Encapsulating role of β-cyclodextrin in formation of pickering water-in-oil-in-water (W1/O/W2) double emulsions containing Lactobacillus dellbrueckii
    Eslami, Parisa
    Davarpanah, Leila
    Vahabzadeh, Farzaneh
    FOOD HYDROCOLLOIDS, 2017, 64 : 133 - 148
  • [36] STUDY ON THE INFLUENCE OF SOME FORMULATION VARIABLES AND AGEING ON W1/O/W2 DOUBLE EMULSIONS STABILITY BY RHEOLOGICAL MEASUREMENTS
    Ursica, Lavinia
    Vlaia, Vicentiu
    Coneac, Georgeta
    Miclea, Lenuta-Maria
    Heghes, Alina
    Olariu, Ioana
    FARMACIA, 2009, 57 (01) : 65 - 73
  • [37] Partial coalescence in double (W1/O/W2) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
    Perez, Maria P.
    Wagner, Jorge R.
    Marquez, Andres L.
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2017, 119 (10)
  • [38] Optimization of Multiple W1/O/W2 Emulsions Processing for Suitable Stability and Encapsulation Efficiency
    Felix, Manuel
    Guerrero, Antonio
    Carrera-Sanchez, Cecilio
    FOODS, 2022, 11 (09)
  • [39] Evaluation of the stability and the encapsulation efficiency of W1/O/W2 multiple emulsions by electrochemical determination
    Chen, Kaili
    Ni, Xinjiong
    Wang, Licong
    Cao, Yuhua
    Cao, Guangqun
    JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2020, 41 (13) : 1949 - 1955
  • [40] Delivery of Ferric Sodium EDTA by Water-in-Oil-in-Water (W1/O/W2) Double Emulsions: Influence of Carrier Oil on its in Vitro Bioaccessibility
    Shima Saffarionpour
    Levente L. Diosady
    Food and Bioprocess Technology, 2022, 15 : 421 - 439