FOOD CHEMISTRY
·
2019
·
IF 5.399
Mengzhen Ding,Ting Zhang,Huan Zhang,Ningping Tao,Xichang Wang,Jian Zhong
As the differences of traditional and Pickering emulsions might have resulted from stabilizer structures, this study analyzes the effects of gelatin molecular structures (uncrosslinked molecules vs. crosslinked molecules) on the preparation, long-term storage, and dilution of fish oil-loaded traditional and Pickering emulsions. Both traditional and Pickering emulsions have three types of droplets with different sizes, and all the droplet sizes were exponentially decreased with the increase of stabilizer concentration. Pickering emulsions have slightly lower droplet sizes compared with traditional emulsions. Traditional emulsions have three different emulsion forms (liquid, redispersible emulsion gel, and unredispersible emulsion gel), whereas Pickering emulsions only have the liquid form. Emulsion creaming stability was dependent on stabilizer molecular structures and stabilizer concentrations. The two emulsions have similar and good dilution stability. This work demonstrates that gelatin molecular structures affect droplet size, emulsion forms, and creaming stability, but not droplet size types and emulsion dilution stability.
研究领域:
食品科学
·
胶体化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Jie Zhang,Yunxiao Xie,Cui Liu,Huaqiang Cao,Yan Li,Bin Li,Yangyang Zhang,Shilin Liu
Currently, the cultivation of lactic acid bacteria is mainly carried out by improving the fermentation process and culture conditions, which was difficult to ensure the survival quantity and culture efficiency. The primary purpose of this work was to construct water-in-water (W/W) Pickering emulsion as a microculture for probiotics . The W/W Pickering emulsion consisting of maltodextrin (MD) and hydroxypropylmethylcellulose (HPMC) was constructed by using microcrystal celluloses (MCC) as the Pickering stabilizers. The effects of MCC concentration, NaCl concentration, MRS broth concentration, and pH value on the formation and stability of W/W Pickering emulsion have been investigated. The stability of W/W Pickering emulsions was driven by the electrostatic repulsion provided by the MCC. The stability of the emulsion was reduced by increasing NaCl and MRS broth concentrations, primarily because their charge shielding effect weakened the electrostatic repulsion between the MCC particles. The W/W Pickering emulsion had higher stability in a weakly acidic environment. The results from another trial revealed that Lactobacillus helveticus CICC 22,536 had little influence on the stability of the W/W Pickering emulsion when it was encapsulated in the emulsion. Moreover, Lactobacillus helveticus was able to be cultured in the emulsion, and the numbers of Lactobacillus helveticus after being cultured for 16 h were increased to 1.1 × 10 9 CFU/mL. These findings indicated that the W/W Pickering emulsion provided a new approach and an attractive platform for the cultivation of probiotic bacteria.
研究领域:
微生物学
·
食品科学
·
生物工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2020
·
IF 4.499
Jia Zhang,Wenhua Xu,Fengying Xu,Wangwang Lu,Liuyun Hu,Jianlin Zhou,Chen Zhang,Zhuo Jiang
Droplet microfluidics offer many advantages for microscale droplet generation and have great application potential in food emulsion processing. To employ novel technique to develop microfluidic chips, new devices based on a co-flow regime were fabricated by microscale 3D printing via projection microstereoscopic lithography and were applied to produce single emulsion and double emulsion . The results showed that monodisperse water-in-oil (W/O) and oil-in-water (O/W) single emulsion could be produced in the same device with a coefficient of variation (CV) less than 3%. The parallelized microfluidic device has 5 droplet generators and can generate different types of single emulsions with a CV of approximately 3%. Furthermore, double emulsion droplets could be produced without surface treatment. The development of micro 3D printing provides a new way of microfluidics emulsion formation in food, especially for double emulsion formation, which has the great advantage of no surface treatment. These devices provide considerable support for further commercial application of droplet microfluidics.
研究领域:
食品科学
·
微流体技术
·
生物工程
✓ 已验证
DOI
高影响因子
POLYMER BULLETIN
·
2024
·
IF 3.1
Gong Zheqing,Chen Lijun
Butyl acrylate, methyl methacrylate, vinyl acetate and tertiary vinyl carbonate (VeoVa10) are the main monomers, and alkyl alcohol polyether sulfosuccinate monoester sodium salt (A-6820) and alkyl alcohol polyoxyethylene ether (EFS-900) are used as the emulsifiers. Vinyl triethoxysilane is used as the modified monomers. Potassium persulfate is the initiator. The silicon-modified polymer latex is prepared via the semi-continuous seeded emulsion polymerization. The structure of the latex film is characterized by Fourier transform infrared spectroscopy. Latex films are tested by the thermogravimetric analysis, differential scanning calorimetry and contact angle. The particle size of the latex is measured with the zetatrac dynamic light scattering instrument. The conditions for preparing the resultant latex is optimized and obtained as follows: the amount of emulsifier is 6 wt%; the amount of initiator is 0.4 wt% and the amount of VETS is 4 wt%. The appearance of the resultant latex is translucent and blue, and the average particle size of the polymer latex and its distribution is small. The water contact angle increased from 68.07 to 91.00 °. Thermal decomposition temperature of the film of the silicone-modified polymer latex is 16.17 °C higher than that of the film of conventional polymer latex.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
ACS Applied Materials & Interfaces
·
2014
·
IF 5.9
Huan Tan,Guanqing Sun,Wei Lin,Changdao Mu,To Ngai
In this paper, we report for the first time the use of a well-dispersed gelatin particle as a representative of natural and biocompatible materials to be an effective particle stabilizer for high internal phase emulsion (HIPE) formulation. Fairly monodispersed gelatin particles (∼200 nm) were synthesized through a two-step desolvation method and characterized by dynamic light scattering, ζ-potential measurements, scanning electron microscopy, and atomic force microscopy. Those protein latexes were then used as sole emulsifiers to fabricate stable oil-in-water Pickering HIPEs at different concentrations, pH conditions, and homogenization times. Most of the gelatin particles were irreversibly adsorbed at the oil–water interface to hinder droplet coalescence, such that Pickering HIPEs can be formed by a small amount of gelatin particles (as low as 0.5 wt % in the water phase) at pH far away from the isoelectric point of the gelatin particles. In addition, increasing homogenization time led to narrow size distribution of droplets, and high particle concentration resulted in more solidlike Pickering HIPEs. In vitro controlled-release experiments revealed that the release of the encapsulated β-carotene can be tuned by manipulating the concentration of gelatin particles in the formulation, suggesting that the stable and narrow-size-distributed gelatin-stabilized HIPEs had potential in functional food and pharmaceutical applications.
研究领域:
食品科学
·
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
REACTIVE & FUNCTIONAL POLYMERS
·
2013
·
IF 2.505
Shengwen Zou,Hao Liu,Yu Yang,Zengjiang Wei,Chaoyang Wang
Micrometer-sized dual nanocomposite polymer microspheres with tunable pore structures were fabricated using a simple and straightforward method based on Pickering double emulsions . First, a primary water-in-styrene (oil) emulsion (w 1 /o) was prepared using the hydrophobic silica nanoparticles as a particulate emulsifier without any molecular surfactants . Then, a water-in-styrene-in-water (w 1 /o/w 2 ) Pickering emulsion was produced by the emulsification of the primary w 1 /o emulsion into water using Fe 3 O 4 nanoparticles as external emulsifier. The big styrene droplets containing small water droplets were polymerized after the formation of the double emulsions. Nanocomposite polystyrene microspheres with a multihollow structure were obtained and their morphological structures were studied by scanning electron microscopy (SEM). The pore structure of the microspheres could be tuned by the volume ratio of the internal water phase to the medium oil phase (w 1 :o) of the primary emulsions. With increasing w 1 :o from 1:8 to 4:1, the amount of the pores in one microsphere increased gradually and the pore structures changed from close to interconnected. The resulting multihollow microspheres had a responsive ability to magnetic stimulus due to the existence of Fe 3 O 4 nanoparticles. This kind of multihollow hybrid polymer microspheres is expected to have a wide potential application in materials science and biotechnology.
研究领域:
材料科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Manyu Lan,Jie Zheng,Caihuan Huang,Yong Wang,Wenzhong Hu,Shenglan Lu,Fu Liu,Shiyi Ou
Recently, Pickering emulsions stabilized by edible particles have attracted significant attention from the scientific community and food industry owing to their surfactant-free character. However, those edible particles are mostly used for stabilizing oil-in-water emulsions, whereas those for water-in-oil emulsions are very limited. In this article, stable water-in-oil Pickering emulsions were prepared through dispersing phytosterol particles in oil phase, and the effects of antisolvent treatment, the type of oil, particle concentration, and water fraction on the stability, type, and morphology of these emulsions were investigated. In addition, the release profile of salt as a model aqueous compound from these emulsions has also been studied. Results showed that due to its higher water content, the antisolvent pretreatment of phytosterol in the ethanol/water system facilitated the dispersion of dried phytosterol particles into oil phase as microcrystals. Water-in-oil Pickering emulsions with droplet sizes of 80–100 μm were fabricated at phytosterol concentrations of 1.5–3% w/v and water fractions of 0.2–0.6. The dissolved phytosterol molecules in oil phase could help in emulsion stabilization through interfacial crystallization during emulsification, evidenced by polar microscopic observations. Moreover, the salt release from phytosterol-stabilized Pickering emulsions showed a temperature-dependent profile which could have potential application in a controlled-release system. The current study provided important information for fabrication of stable water-in-oil emulsion using natural particles.
研究领域:
食品科学
·
胶体化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymer Chemistry
·
2022
·Vol. 13
·期 21
·3144-3153
·
IF 5.364
Jiaojun Tan,Shaowei Ruan,Meiyun Zhang,Hui He,Shunxi Song,Bin Yang,Jingyi Nie,Qiuyu Zhang
Oil-in-oil emulsions or nonaqueous emulsions are formulated from two immiscible organic solvents, and provide an ideal platform for water-sensitive systems such as readily hydrolyzable reagents and polymerization in anhydrous conditions. However, surfactants to stabilize nonaqueous emulsions are scarce, severely limiting their development. Herein, we report a simple and effective strategy to transform cellulosic biomass into stabilizers for nonaqueous emulsions via decorating with alkyl chains. The process involves the activation of cellulose with N,N′-carbonyldiimidazole, followed by installing alkyl chains with different lengths via alkyl amine exchange, and the surface properties of the celluloses are finely tuned to reach a favorable state for stabilizing nonaqueous emulsions. It is demonstrated that the length of the alkyl chains significantly influences the stability and type of oil-in-oil Pickering emulsions (polar-in-nonpolar or nonpolar-in-polar), and the obtained emulsions exhibit long-term stability (even after six months). Moreover, the influences of stabilizer loadings and ratios of oil phases on the size and stability of emulsions are examined. Templated by these nonaqueous emulsions, water-sensitive thiol–isocyanate interfacial polymerizations are successfully performed to produce capsules and particles. This work proposes a simple and promising method to obtain biomass-based stabilizer for nonaqueous emulsions and thereby provides more possibilities for water-sensitive systems.
研究领域:
材料科学
·
化学工程
·
生物基材料
✓ 已验证
DOI
高影响因子
SOLAR ENERGY MATERIALS AND SOLAR CELLS
·
2020
·
IF 6.984
Xiyao Zhang,Jianlei Niu,Jian-yong Wu
PCM emulsions represent a common type of fluid media for thermal energy storage (TES) systems. However, a major challenge for their application is to maintain a stable homogeneous fluid. Reduction of the droplet size is one of the most effective approaches for improving stability, such as the preparation of nano-emulsions. This work aims to develop stable PCM-water nano-emulsions prepared with n-hexadecane by manipulating the key emulsification factors, particularly the emulsifier combinations and process conditions. Two low-energy emulsification methods, phase inversion temperature (PIT) and emulsion inversion point (EIP), were applied to prepare the nano-emulsions, using Brij L4 as the emulsifier. Several important properties of the emulsions were evaluated including droplet size distribution , conductivity, and rheological characteristics and the stability of emulsions over extended periods and multiple freeze-thaw cycles. Moreover, the thermal performance for their potential application in TES systems were examined. Eventually, nano-emulsions with small and uniform droplets were obtained by both PIT and EIP methods with suitable emulsifier concentrations. The smallest droplet size (~60 nm) was attained with 11% emulsifier and 30% PCM by the PIT method, and the most stable emulsion attained with 15% of emulsifier and 30% of PCM. The PCM nano-emulsions behaved as a Newtonian liquid with a good fluidity and a superior stability over long-time storage and freezing-cycles. The degree of supercooling was reduced with the addtion of nano SiO 2 as a nucleating agent . The findings from the study are useful for better understanding of the controlling factors and further development of stable and effective nano-emulsions.
研究领域:
材料科学
·
能源工程
✓ 已验证
产品关联
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2013
·
IF 2.108
Huili Wang,Wenxia Liu,Xiaofan Zhou,Haidong Li,Kaifeng Qian
Alkenyl succinic anhydride (ASA) is an oily paper sizing agent that is generally introduced into the paper manufacturing system as an ASA-in-water emulsion. In this paper, ASA-in-water emulsions are prepared by homogenizing the mixture of ASA and aqueous dispersion of Laponite modified with alanine . The modification of Laponite with alanine reduces the emulsion droplet size, and enhances the emulsion stability against coalescence due to lowering the interfacial tension between ASA and water containing Laponite and improving the affinity of Laponite particles toward ASA. Infrared spectrum analysis indicates that the adsorption of alanine on the Laponite particles retards the hydrolysis of ASA when the alanine-modified particles are employed to stabilize ASA emulsions. Meanwhile, the sizing efficiency of the as-prepared ASA emulsion is also improved by the modification of Laponite with alanine, and more dependent on emulsion droplet size than on the hydrolysis of ASA.
研究领域:
化学工程
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Yannan Zhang,Dehai Yu
Cyclodextrin metal-organic frameworks (CD-MOFs) are novel ordered porous materials with high adsorption and interfacial stabilization. Herein, oil-in-water emulsions stabilized by octadecenylsuccinic anhydride (ODSA) modified CD-MOFs (OCMs) with a volume fraction of 0.8 were prepared. A contact angle of 92° was achieved when 5 wt% ODSA was added to OCMs, which promoted the stabilization of OCMs-emulsions with homogeneous and spherical droplets. Moreover, the emulsion possessed a small droplet size of 7–9 μm ( d 4,3 ), long-term storage stability and flocculation resistance. At the pH range of 10–12, the emulsions had a more desirable structure with a gel-like elastic network and a dense particle layer covered onto the droplets, which were verified by SEM and cryo-SEM. The 2D cross-linked particle film at the water-oil interface and the 3D cross-linked gel-like particle network in the continuous phase synergistically improved the stability of coalescence and flocculation of the OCMs-HIPPEs. Afterwards, the OCMs-HIPPEs with no discernible oil were used as printing ink, which had no droplet coalescence in the freeze-thaw and showed high 3D printing quality and shape retention. Overall, this study demonstrates that the ODSA-modified CD-MOFs with favorable properties may be used to fabricate high-quality edible HIPPEs for extrusion 3D printing ink.
研究领域:
材料科学
·
化学工程
·
纳米技术
·
3D打印技术
·
胶体科学
✓ 已验证
产品关联
DOI
高影响因子
RSC Advances
·
2025
·Vol. 15
·期 14
·10816-10824
·
IF 4.6
Qifei Ma,Huaizhou Jin,Weihong Wang,Shangzhong Jin
Emulsions stabilized by protein/polysaccharide complexes have attracted great interest. However, the emulsion properties and interactions between droplets at the microscale require further investigation. In this work, the interaction forces between two rice bran oil droplets stabilized by casein–chitosan complexes, with a diameter of 3 ± 0.1 μm (pH 5.54 and no-salt), were measured under different aqueous conditions (pH and ionic strength) using optical tweezers. The measured force curves exhibited consistency with the interfacial layer conformation and interfacial charge, as determined through fluorescence spectroscopy and zeta-potential analysis. Furthermore, atomic force microscopy (AFM) and optical microscopy were employed to characterize the morphology and structural evolution of the emulsions under varying environmental conditions. Our results provide a useful method for studying the interaction forces between Pickering emulsion droplets with pN force resolution and reveal the correlation between interfacial layer properties and physical stability, offering deep insights into the stabilization mechanism of Pickering emulsions.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）