![]() ![]() The casein replaces the milkfat globule membrane, which is damaged during homogenization. Casein (protein) units are adsorbed at the surface of milk fat globules and act as a surfactant. Homogenized milk is an example of a Pickering-stabilized emulsion. This is evident when observing emulsion stabilization using polyelectrolytes. Generally, the phase that preferentially wets the particle will be the continuous phase in the emulsion system.Īdditionally, it has been demonstrated that the stability of the Pickering emulsions can be improved by the use of amphiphilic " Janus particles", namely particles that have one hydrophobic and one hydrophilic side, due to the higher adsorption energy of the particles at the liquid-liquid interface. When the contact angle is approximately 90°, the energy required to stabilize the system is at its minimum. contact angle of approximately 90°) are better stabilizers because they are partially wettable by both liquids and therefore bind better to the surface of the droplets. Particles that are partially hydrophobic (i.e. If the contact angle of the particle to the interface is low, the particle will be mostly wetted by the droplet and therefore will not be likely to prevent the coalescence of the droplets. The particle’s contact angle to the surface of the droplet is a characteristic of the hydrophobicity particle. Properties such as hydrophobicity, shape, and size of the particle, and the electrolyte concentration of the continuous phase can have an effect on the stability of the emulsion. However, if solid particles are added to the mixture, they will bind to the surface of the interface and prevent the droplets from coalescing, making the emulsion more stable. If oil and water are mixed and small oil droplets are formed and dispersed throughout the water, eventually the droplets will coalesce to decrease the amount of energy in the system. Pickering, who described the phenomenon in 1907, although the effect was first recognized by Walter Ramsden in 1903. This type of emulsion was named after S.U. All rights reserved.A Pickering emulsion is an emulsion (either water-in-oil or oil-in-water) that is stabilized by solid particles (for example colloidal silica) which adsorb onto the interface between the two phases. High stability Pickering emulsion Spherical cellulose nanocrystals Ultra-low viscosity.Ĭopyright © 2021 Elsevier Ltd. Thus, the S-CNCs acted as a new stabilizer for Pickering emulsion open opportunities for the development of biomedicine, cosmetics, and food applications. Furthermore, noting that Pickering emulsions droplets stabilized by S-CNCs exhibited high stability even pH, ionic strengths, and temperatures changed in wide range. The emulsions present ultra-low viscosity even at a high S-CNCs concentration in the aqueous phase (5 g/L). The diameter of emulsion droplets has no increase after 7 days storage. We characterized the Pickering emulsions stabilized by various S-CNCs concentration in the aqueous phase and visualized their distribution in emulsions system. In this work, spherical cellulose nanocrystals (S-CNCs) (diameter 30-60 nm) were prepared by mixed acid hydrolysis of mercerized microcrystalline cellulose under the treatment of ultrasonic. Nano cellulose has attracted more attentions as promising stabilizer candidate for Pickering emulsions due to its renewable and biocompatible properties. ![]()
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