Water-in-oil Pickering emulsion polymerization of N-isopropyl acrylamide using starch-based nanoparticles as emulsifier

Zhai, Kankan; Pei, Xiaopeng; Wang, Chao; Deng, Yongbo; Tan, Ying; Bai, Yilong; Zhang, Baichao; Xu, Kun; Wang, Pixin

doi:10.1016/j.ijbiomac.2019.03.107

Cited by 58 publications

(32 citation statements)

References 36 publications

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“…Zhai et al. (2019) used SNPs as particle emulsifiers to stabilize ethyl acetate/water emulsions. When the oil‐to‐water ratio was 1:1 and 0.5% SNPs were added, the emulsion was unstable after 24 hr.…”

Section: Applications Of Starch‐based Nanoparticlesmentioning

confidence: 99%

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, starch‐based nanoparticles have attracted great interest due to their small size, good biocompatibility, and environmental friendliness, as well as their potential applications in foods, drug delivery carriers, and biodegradable edible films. Compared with nonstarch polysaccharides, starch can be enzymatically hydrolyzed into glucose in vivo, so it can be used as an enzyme‐responsive carrier. The recent research progress of starch‐based nanoparticles, including starch nanoparticles, starch nanospheres, starch micelles, starch vesicles, starch nanogels, and starch nanofibers, are reviewed in this paper. The main focus is on their responsiveness, digestibility, toxicity, interactions with other components, and applications. Starch‐based nanoparticles are nontoxic and responsive to pH, temperature, light, and other stimuli. It can interact with proteins, antioxidants, and lipids through electrostatic interactions and hydrogen bonding interactions. Starch‐based nanoparticles have a wide range of applications, including enhancing the mechanical properties of films and gels, stabilizing emulsions, as a fluorescent indicator, a catalyst, and a nanocarrier to control the release of active ingredients and drugs.

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Section: Applications Of Starch‐based Nanoparticlesmentioning

confidence: 99%

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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“…However, almost all the obtained emulsions are oil‐in‐water Pickering emulsions because of the strong hydrophilicity of starch. We have shown recently that starch‐based nanoparticles (SNPs) derived from starch‐mixed esters are valuable Pickering emulsifiers for either oil‐in‐water or water‐in‐oil emulsions . Herein, hydrogel beads were synthesized through inverse Pickering polymerization using SNPs as emulsifiers.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of millimeter‐sized hydrogel beads by inverse Pickering polymerization using starch‐based nanoparticles as emulsifier

Zhai

Zhang

Wang

et al. 2020

Polymers for Advanced Techs

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The preparation of millimeter-sized poly(acrylamide-co-acrylic acid) hydrogel beads via inverse Pickering emulsion polymerization using starch-based nanoparticles (SNPs) as stabilizers is reported. Amphiphilic starch is fabricated by the introduction of butyl glycidyl ether groups and palmitate groups, and the hydrophobically modified SNPs are fabricated by a nanoprecipitation process. The obtained SNPs could adsorb at oil-water interfaces to stabilize an inverse Pickering emulsion, and the effects of oil/water volume fraction ratio and SNP concentration on emulsions are comprehensively studied. Poly(acrylamide-co-acrylic acid) hydrogel beads with a size of approximately 1 mm are obtained by inverse Pickering emulsion polymerization stabilized by SNPs. The morphology and structure of hydrogel beads are extensively investigated, which confirms that SNPs locate on the surface of hydrogel beads and act as emulsifiers and network structures present inside the beads. Polymerization is also detected to investigate the potential formation mechanism of hydrogel beads. The pHresponsive property of hydrogel beads and its potential application for drug delivery are also explored.emulsifier, formation mechanism, hydrogel beads, inverse Pickering polymerization, starchbased nanoparticles

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“…For instance, shellac, rice bran wax, could be used as a structurant to induce the liquid oil gelation, and the oleo/organo‐gels were further used as continuous phases to generate W/O emulsions, which surprisingly showed good storage stability (Pandolsook & Kupongsak, , ; Patel, Schatteman, De Vos, Lesaffer, & Dewettinck, ). More recently, the current research trend is to develop Pickering W/O emulsions with water‐insoluble particles such as polyphenol crystals (Zembyla, Murray, Radford, & Sarkar, ), tea polyphenol palmitate (Luo et al., ), starch particles (Zhai et al., ), which provide a novel method to design emulsifier‐free emulsion systems. Future efforts should be focused on exploring new types of food‐grade gelators and Pickering stabilizers to design stable W/O emulsions, to meet consumers’ demand for “clean‐label” emulsion‐based food products.…”

Section: Conclusion and Future Perspectivesmentioning

confidence: 99%

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu

Pan

Jia

et al. 2019

Comp Rev Food Sci Food Safe

130

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Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release of bioactive compounds for nutrition fortification in fat‐based food products. However, long‐term stabilization of W/O emulsions remains a challenging task in food science and thereby limits their potential application in the food industry. To develop high‐quality emulsion‐based food products, it is essential to better understand the factors that affect the emulsions’ stability. In real food system, the stability situation of W/O emulsions is more complicated by the fact that various additives are contained in the products, such as NaCl, sugar, and other large molecular additives. The potential stability issues of W/O emulsions caused by these encapsulated additives are a current concern, and special attention should be given to the relevant theoretical knowledge. This article presents several commonly used methods for the preparation of W/O emulsions, and the roles of different additives (water‐ and oil‐soluble types) in stabilizing W/O emulsions are mainly discussed and illustrated to gain new insights into the stability mechanism of emulsion systems. In addition, the review provides a comprehensive and state‐of‐art overview of the potential applications of W/O emulsions in food systems, for example, as fat replacers, controlled‐release platforms of nutrients, and delivery carrier systems of water‐soluble bioactive compounds. The information may be useful for optimizing the formulation of W/O emulsions for utilization in commercial functional food products.

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Water-in-oil Pickering emulsion polymerization of N-isopropyl acrylamide using starch-based nanoparticles as emulsifier

Cited by 58 publications

References 36 publications

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Synthesis of millimeter‐sized hydrogel beads by inverse Pickering polymerization using starch‐based nanoparticles as emulsifier

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

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