Water-in-Oil Pickering Emulsions Stabilized Solely by Water-Dispersible Phytosterol Particles

被引：44
作者：
Lan, Manyu [1 ]
Song, Yuan [2 ]
Ou, Shiyi [1 ]
Zheng, Jie [1 ]
Huang, Caihuan [1 ]
Wang, Yong [1 ]
Zhou, Hua [1 ]
Hu, Wenzhong [3 ]
Liu, Fu [1 ]
机构：
[1] Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Peoples R China
[2] Jinan Univ, Out Patient Dept Univ, Affiliated Hosp 1, Guangzhou 510632, Peoples R China
[3] Dalian Minzu Univ, Coll Life Sci, Key Lab Biotechnol & Bioresources Utilizat, Minist Educ, Dalian 116600, Peoples R China
来源：
LANGMUIR | 2020年 / 36卷 / 49期
关键词：
NANOPARTICLES; PRECIPITATION; SURFACTANTS; WETTABILITY; FABRICATION; RELEASE; ENHANCE; DRUG;
D O I：
10.1021/acs.langmuir.0c02301
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Water-in-oil (W/O) Pickering emulsions were successfully synthesized by water-dispersible phytosterol (PS) particles formed through simple antisolvent precipitation. The effects of the organic/aqueous ratio on the particle morphology, crystallinity, and contact angle were investigated. Sheet-like PS particles with reduced crystallinity were further used as W/O Pickering emulsion stabilizers. The properties of the formed W/O emulsions could be transformed by changing the oil type, water-phase fraction, or particle contents. Results showed that emulsions with 80% water fraction could be stabilized by 3% particles in the aqueous phase, where dodecane was used as the oil phase. W/O Pickering emulsions stabilized by PS particles showed temperature responsiveness. 'When dried, PS particles could be well dispersed either in the water or oil phase to stabilize W/O Pickering emulsions. Therefore, this kind of PS particles could not only enrich the family of food-grade Pickering stabilizers, especially the W/O type, but also provide a smart Pickering stabilizer to fabricate environmental-responsive emulsion products.
引用
收藏
页码：14991 / 14998
页数：8
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