Influence of different surfactants on Pickering emulsions stabilized by submicronic silica particles

Lebdioua, Khaoula; Aimable, Anne; Cerbelaud, Manuella; Videcoq, Arnaud; Peyratout, Claire

doi:10.1016/j.jcis.2018.03.019

Cited by 62 publications

(37 citation statements)

References 38 publications

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“…The use of lignin particles to stabilize Pickering emulsions additionally brings, technical and environmental benefits when compared to e.g. silica [93][94][95] or polystyrene 96 particles that are currently used in Pickering emulsions. Lignin particles are, if not biodegradable, at least compostable, 97,98 which is not the case of the common synthetic counterparts.…”

Section: Dispersantsmentioning

confidence: 99%

Spherical lignin particles: a review on their sustainability and applications

et al. 2020

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Section: Dispersantsmentioning

confidence: 99%

Spherical lignin particles: a review on their sustainability and applications

et al. 2020

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“…The suspensions are stirred at least 12 h to allow the DDAB adsorption on the silica particles. As already shown in References [20,30] the quantity of DDAB fix the contact angle between the particle and the wax, and therefore the depth of penetration of silica particles in the wax droplets. By modifying the quantity of DDAB, the surface available for modification and therefore the patch size of the future IPCs can be tuned.…”

Section: Synthesismentioning

confidence: 68%

“…In this study, the particles are trapped in solid paraffin droplets as proposed in Reference 18. For that, Pickering emulsions are prepared with paraffin wax, water and silica particles [30]. To obtain partially hydrophobic silica, particles were modified by DDAB.…”

Section: Synthesismentioning

confidence: 99%

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Study of the aggregation behavior of Janus particles by coupling experiments and Brownian dynamics simulations

Lebdioua

Cerbelaud

Aimable

et al. 2021

Journal of Colloid and Interface Science

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Hypothesis Inverse patchy colloids (IPCs) are promising building blocks to create new materials using their self-organization. For example, the control of the self-assembly of oxide-based IPCs is interesting for ceramic shaping. Thus, the synthesis of silica based IPCs as well as a detailed study of their behavior in suspension are presented in this paper. Experiments Fluorescent silica particles are partially modified in surface by grafting amine groups using a Pickering emulsion route. Zeta potential measurements, sedimentation tests and confocal microscopy observations are carried out to analyze the aggregation of the obtained particles in aqueous suspension as a function of the patch size and of the pH. Brownian dynamics simulations are also performed to better understand the aggregate structures. Findings The aggregation of the synthesized silica-based IPCs can be tuned by modifying both the patch size and the pH of the suspensions. Different aggregate structures, from elongated to compact ones, are obtained. This control of aggregation makes such particles promising to build new ceramic materials.

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“…There were three main roles of the surfactant, i.e., promoting solid particle flocculation, modifying the particle wettability, and lowering the interfacial tension. Surfactants played a significant role in modifying the silica surface properties (Lebdioua et al, 2018). Tambe and Sharma (1993) investigated several solid particles including hydrophilic silica in a nonefood-grade O/W emulsion with n-decane as oil phase.…”

Section: Silica For Stabilization Of O/w Emulsionmentioning

confidence: 99%

Rice husk silica for the stabilization of food-grade oil-in-water (O/W) emulsions

Sapei

2020

Biopolymer-Based Formulations

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Food is a basic essential for human beings. Therefore, the overall product quality such as nutrition, texture, appearance, taste, and stability are of fundamental considerations. To provide food with good stability along with desirable texture and appearance, stabilizers have been usually added into processed food products. Stabilizers are generally added into processed foods containing mixtures of aqueous and oil phases. It functions as an enhancement to food texture and appearance, since it helps produce a stable emulsion. Emulsifiers are among the stabilizers which promptly enhance the stability of water-in-oil (W/O) or oil-in-water (O/W) emulsionebased food products. Emulsifiers consist of polar heads and nonpolar tails, and they reorient themselves on the interface of oil and water emulsion to lower the surface tension arising between those two immiscible phases, thus enabling the stable dispersion of one phase into another. Natural emulsifiers have been replaced by synthetic ones for a long time since they can be mass produced and are therefore lower in price. However, there has in recent times been a growing popularity in natural emulsifiers due to the undesirable health effects of synthetic emulsifiers over the longterm such as obesity and related issues (Simmons et al., 2014). On the other hand, natural emulsifiers have low toxicity, are easily degradable, biodegradable, are effective in extreme conditions, and are able to be reused via regeneration, so that they enjoy preference in the food industry despite their higher price (Koglin et al., 2010). Solid particles have existed in emulsion formulation for many years, such as those used in the food, oil, pharmaceutical, and agrochemical industries (Binks, 2002). They are believed to enhance stability to some extent. In many food and foam emulsions stabilized mainly through proteins and phospholipids, solid particles play a significant role for necessary stabilization, such as ice crystals in ice cream and the particles of fat in whipping cream (Binks, 2002). The use of colloidal particles to stabilize emulsions and foams known as the Pickering emulsion has been known for at least a century (Aveyard et al., 2003). Ramsden (1903) concluded that the existence of viscous material at the two immiscible liquids' interfaces contributed, in part, to the stability of many emulsions. Solid and stabilized emulsion was formed, thanks to finely divided solids dispersed between the interfaces of oil and water. Pickering (1907) observed that colloid particles dampened more easily by CHAPTER Biopolymer-Based Formulations.

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Influence of different surfactants on Pickering emulsions stabilized by submicronic silica particles

Cited by 62 publications

References 38 publications

Spherical lignin particles: a review on their sustainability and applications

Spherical lignin particles: a review on their sustainability and applications

Study of the aggregation behavior of Janus particles by coupling experiments and Brownian dynamics simulations

Rice husk silica for the stabilization of food-grade oil-in-water (O/W) emulsions

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