Microfluidic preparation and self diffusion PFG-NMR analysis of monodisperse water-in-oil-in-water double emulsions

Hughes, E. W.; Maan, Abid Aslam; Acquistapace, Simone; Burbidge, Adam; Johns, Michael L.; Gunes, Deniz Z.; Clausen, Pascal; Syrbe, Axel; Hugo, Julien; Schroën, Karin; Mirallés, Vincent; Atkins, Tim; Gray, Richard; Homewood, Philip; Zick, Klaus

doi:10.1016/j.jcis.2012.07.073

Cited by 34 publications

(17 citation statements)

References 45 publications

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“…However, in this case the two distinct droplet populations, both of which do not change with either position or time as shown in Fig. 8, are indicative of the formation of a multiple emulsion (Hughes et al 2013) in the form of a water-in-oil-in-water emulsion. Such emulsion microstructures are encouraged by the presence of different surfactants in the mixture that stabilise water and oil droplets, respectively (Neumann et al 2018).…”

Section: Droplet Size Distributionsmentioning

confidence: 75%

Effect of hydrate anti-agglomerants on water-in-crude oil emulsion stability

Azizi

Johns

Aman

et al. 2019

J Petrol Explor Prod Technol

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Under high-pressure and low-temperature conditions, gas hydrate shells may form and grow at the interface of water droplets in water-in-oil emulsions. Such hydrate formation can enable downstream agglomeration and slurry viscosification, thus increasing the risk of hydrate blockage. Therefore, emulsion stability represents a critical parameter in understanding this overall flow behaviour. In this study, the impact of three common and widely-used industrial anti-agglomerants from three different suppliers (AA-1, AA-2 and AA-3-exact composition is commercially sensitive) on 30 wt% water-in-oil (W/O) emulsion stability was investigated. Bench-top nuclear magnetic resonance (NMR) pulsed field gradient (PFG) methods were used to measure the droplet size distributions (DSDs) of the W/O emulsions as a complement to bottle stability test. In the absence of hydrate anti-agglomerants, based on visual observation, 85% of the original W/O emulsion remained after 10 h. In the presence of AA-1 and AA-2, 94% of the original emulsion was retained; in contrast, AA-3 acted to destabilise the emulsion with only 64% of the original emulsion visually evident after 10 h. These results were substantiated by PFG NMR measurements which showed substantial changes in droplet size as a function of sample height for the W/O emulsion formulated with AA-3. Interestingly the W/O emulsion formulated with AA-1, while very stable, was characterised by comparatively very large water droplets, indicative of a complex multiple water-in-oil-in-water (W/O/W) emulsion microstructure. AA-2 forms stable emulsion with small droplets of water dispersed in the oil phase. Our results provide insight into a wide range of potential impacts of AA addition on an industrial crude oil pipeline, in which AA-1 resulted in a complex W/O/W multiple emulsion, AA-2 behaved as an emulsifier and AA-3 behaved as a demulsifier.

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Section: Droplet Size Distributionsmentioning

confidence: 75%

Effect of hydrate anti-agglomerants on water-in-crude oil emulsion stability

Azizi

Johns

Aman

et al. 2019

J Petrol Explor Prod Technol

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“…As mentioned earlier, the straight-through microchannel device was used for the first production of W/O/W emulsions made of food grade components [ 23 ], although this first attempt resulted in poorly controlled internal water droplets. Another microchannel production of W/O/W emulsions was achieved using a glass device that allowed control over the number of internal water droplets and the external oil droplet size, as shown in Figure 3 [ 33 ]. The authors connected a hydrophobic device and a hydrophilic device and, through variation of process conditions, were able to vary the number of droplets.…”

Section: Microfluidic Fabrication Of Food Dropletsmentioning

confidence: 99%

“… Examples of monodisperse W/O/W emulsions produced in a glass microchannel device (top) or in a glass capillary device (bottom, a – d ). Reprinted from [ 33 ] and [ 36 ], respectively, with permission from Elsevier. …”

Section: Figurementioning

confidence: 99%

Droplet Microfluidics for Food and Nutrition Applications

et al. 2021

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Droplet microfluidics revolutionizes the way experiments and analyses are conducted in many fields of science, based on decades of basic research. Applied sciences are also impacted, opening new perspectives on how we look at complex matter. In particular, food and nutritional sciences still have many research questions unsolved, and conventional laboratory methods are not always suitable to answer them. In this review, we present how microfluidics have been used in these fields to produce and investigate various droplet-based systems, namely simple and double emulsions, microgels, microparticles, and microcapsules with food-grade compositions. We show that droplet microfluidic devices enable unprecedented control over their production and properties, and can be integrated in lab-on-chip platforms for in situ and time-resolved analyses. This approach is illustrated for on-chip measurements of droplet interfacial properties, droplet–droplet coalescence, phase behavior of biopolymer mixtures, and reaction kinetics related to food digestion and nutrient absorption. As a perspective, we present promising developments in the adjacent fields of biochemistry and microbiology, as well as advanced microfluidics–analytical instrument coupling, all of which could be applied to solve research questions at the interface of food and nutritional sciences.

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“…11 However, a single step process that combines microfluidic drop generation and in-situ shell polymerisation in the collection channel is highly preferred for continuous production of capsules. In addition, although there are several studies on the effect of osmotic pressure imbalance on the stability of core-shell drops and capsules with hard shells, [30][31][32] the effect is yet to be investigated for capsules with elastic shells, where the osmotic pressure gradient across the shell can dramatically change the morphology of the capsules and encapsulation efficiency.…”

Section: Introductionmentioning

confidence: 99%

Semipermeable Elastic Microcapsules for Gas Capture and Sensing

Nabavi

Vladisavljević

et al. 2016

Langmuir

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Monodispersed microcapsules for gas capture and sensing were developed consisting of elastic semipermeable polymer shells of tuneable size and thickness and pH-sensitive, gas selective liquid cores. The microcapsules were produced using glass capillary microfluidics and continuous on-the-fly photopolymerisation. The inner fluid was 5-30 wt% K 2 CO 3 solution with m-cresol purple, the middle fluid was a UV-curable liquid silicon rubber containing 0-2 wt% Dow Corning ® 749 fluid, and the outer fluid was aqueous solution containing 60-70 wt% glycerol and 0.5-2 wt% stabiliser (polyvinyl alcohol, Tween 20 or Pluronic ® F-127). An analytical model was developed and validated for prediction of the morphology of the capsules under osmotic stress based on the shell properties and the osmolarity of the storage and core solutions. The minimum energy density and UV light irradiance needed to achieve complete shell polymerisation were 2 J•cm -2 and 13.8 mW·cm -2 , respectively. After UV exposure, the curing time for capsules containing 0.5 wt% Dow Corning ® 749 fluid in the middle phase was 30-40 min. The CO 2 capture capacity of 30 wt% K 2 CO 3 capsules was 1.6-2 mmol/g depending on the capsule size and shell thickness. A cavitation bubble was observed in the core when the internal water was abruptly removed by capillary suction, whereas a gradual evaporation of internal water led to buckling of the shell. The shell was characterised using TGA, DSC, and FTIR. The shell degradation temperature was 450-460°C.

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Microfluidic preparation and self diffusion PFG-NMR analysis of monodisperse water-in-oil-in-water double emulsions

Cited by 34 publications

References 45 publications

Effect of hydrate anti-agglomerants on water-in-crude oil emulsion stability

Effect of hydrate anti-agglomerants on water-in-crude oil emulsion stability

Droplet Microfluidics for Food and Nutrition Applications

Semipermeable Elastic Microcapsules for Gas Capture and Sensing

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