The Significance of Graphene Oxide-Polyacrylamide Interactions on the Stability and Microstructure of Oil-in-Water Emulsions

被引:21
|
作者
Jahandideh, Heidi [1 ]
Ganjeh-Anzabi, Pejman [1 ]
Bryant, Steven L. [1 ]
Trifkovic, Milana [1 ]
机构
[1] Univ Calgary, Dept Chem & Petr Engn, 2500 Univ Dr NW, Calgary, AB, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
PICKERING EMULSIONS; PARTICLES; POLYMER; NANOPARTICLES; DEPLETION; CHITOSAN; MICROPARTICLES; STABILIZATION; AGGREGATION; WETTABILITY;
D O I
10.1021/acs.langmuir.8b02288
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
The emulsification of oil in water by nanoparticles can be facilitated by the addition of costabilizers, such as polymers and surfactants. The enhanced properties of the resulting emulsions are usually attributed to nanoparticle/costabilizer synergy; however, the mechanism of this synergistic effect and its impacts on emulsion stability and microstructure remain unclear. Here, we study the synergistic interaction of graphene oxide (GO) and a high molecular weight anionic polyacrylamide (PAM) in stabilization of paraffin oil/water emulsion systems. We show that the addition of PAM reduces the amount of GO required to stabilize an emulsion significantly. In order to probe the synergistic effect of GO and PAM, we analytically analyze the oil-free GO and GO-PAM dispersions and directly image their morphology via Cryo-TEM and atomic force microscopy (AFM). X-ray diffraction results confirm the adsorption of PAM molecules onto GO sheets resulting in the formation of ultimate GO-PAM complexes. The adsorption phenomenon is a consequence of hydrogen bonding and acid-base interactions, conceivably leading to a resilient electron-donor-acceptor complex. The microstructure of emulsions is captured with two-color fluorescent microscopy and Cryo-TEM. The acquired images display the localization of GO-PAM complexes at the interface while large amount of GO-PAM flocs coexist at the interface and in between oil droplets. Localization of such complexes and flocs at the interface is found to be responsible for their slow creaming rates compared to their GO counterparts. Mechanical properties of both dispersions and emulsions are studied by shear rheology. Rheological measurements confirm that GO-PAM complexes have a higher desorption energy from the interface resulting in higher critical shear strain of GO-PAM emulsions. The results, with insights into both structure and rheology, form a foundational understanding for integration of other polymers and nanoparticles in emulsion systems, which enables efficient design of these systems for an application of interest.
引用
收藏
页码:12870 / 12881
页数:12
相关论文
共 50 条
  • [21] Formulation and Stability Characterization of Rutin-Loaded Oil-in-Water Emulsions
    Dammak, Ilyes
    do Amaral Sobral, Paulo Jose
    FOOD AND BIOPROCESS TECHNOLOGY, 2017, 10 (05) : 926 - 939
  • [22] Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
    Di Giorgio, Luciana
    Salgado, Pablo R.
    Mauri, Adriana N.
    CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS, 2022, 3
  • [23] Effect of Salt on the Stability of Vegetable Oil-in-Water Emulsions Stabilized by Soybean Protein and Microgel
    Olusanya, Samuel Olalekan
    Adebayo, Gbenga Joseph
    Afolabi, Samuel Olutayo
    Dada, Adewumi Oluwasogo
    JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN, 2021, 43 (05): : 520 - 534
  • [24] On the use of electrical conductance measurements for the stability of oil-in-water Pickering emulsions
    Varka, E. -M.
    Ampatzidis, C.
    Kostoglou, M.
    Karapantsios, T.
    Dutschk, V.
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2010, 365 (1-3) : 181 - 188
  • [25] Modified starch granules as particle-stabilizers of oil-in-water emulsions
    Yusoff, Anida
    Murray, Brent S.
    FOOD HYDROCOLLOIDS, 2011, 25 (01) : 42 - 55
  • [26] Oil-in-water emulsions stabilized by chitin nanocrystal particles
    Tzoumaki, Maria V.
    Moschakis, Thomas
    Kiosseoglou, Vassilios
    Biliaderis, Costas G.
    FOOD HYDROCOLLOIDS, 2011, 25 (06) : 1521 - 1529
  • [27] Stabilization of Oil-in-Water Emulsions with Noninterfacially Adsorbed Particles
    Pilapil, Brandy K.
    Jahandideh, Heidi
    Bryant, Steven L.
    Trifkovic, Milana
    LANGMUIR, 2016, 32 (28) : 7109 - 7116
  • [28] Dispersion stability of nanoparticle-shielded oil droplets in vegetable oil-in-water emulsions
    Taheri, Reza
    Kosasih, Buyung
    PROCEEDINGS OF ASIA INTERNATIONAL CONFERENCE ON TRIBOLOGY 2018 (ASIATRIB 2018), 2018, : 66 - 68
  • [29] Oil-in-water emulsions stabilized by sodium alginate microgels
    Wu, Yuehan
    Hu, Meng
    Chen, Fangfang
    Zhang, Chao
    Gao, Zhiming
    Xu, Longquan
    Cui, Shaohua
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2021, 17 (08) : 633 - 641
  • [30] Graphene oxide (GO) nanosheets as oil-in-water emulsion stabilizers: Influence of oil phase polarity
    Thickett, Stuart C.
    Zetterlund, Per B.
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2015, 442 : 67 - 74