Emulsion Microgel Particles as High-Performance Bio-Lubricants

被引:76
作者
Torres, Ophelie [1 ]
Andablo-Reyes, Efren [1 ]
Murray, Brent S. [1 ]
Sarkar, Anwesha [1 ]
机构
[1] Univ Leeds, Sch Food Sci & Nutr, Food Colloids & Proc Grp, Leeds LS2 9JT, W Yorkshire, England
基金
欧洲研究理事会;
关键词
microgel; lubricant additives; soft tribology; friction reduction; biolubricant; encapsulation; colloidal stability; biological enzymes; DRUG-DELIVERY; RHEOLOGICAL PROPERTIES; WEAR REDUCTION; WHEY-PROTEIN; FLUID GELS; TRIBOLOGY; PERCEPTION; SOFT; SUSPENSIONS; FRICTION;
D O I
10.1021/acsami.8b07883
中图分类号
TB3 [工程材料学];
学科分类号
0805 ; 080502 ;
摘要
Starch-based emulsion microgel particles with different starch (15 and 20 wt %) and oil contents (0-15 wt %) were synthesized, and their lubrication performance under physiological conditions was investigated. Emulsion microgels were subjected to skin mimicking or oral cavity mimicking conditions, i.e., smooth hydrophobic polydimethylsiloxane ball-on disc tribological tests, in the absence or presence of salivary enzyme (alpha-amylase). In the absence of enzyme, emulsion microgel particles (30-60 vol % particle content) conserved the lubricating properties of emulsion droplets, providing considerably lower friction coefficients (mu <= 0.1) in the mixed lubrication regime compared to plain microgel particles (0 wt % oil). Upon addition of enzyme, the lubrication performance of emulsion microgel particles became strongly dependent on the particles' oil content. Microgel particles encapsulating 5-10 wt % oil showed a double plateau mixed lubrication regime having a lowest friction coefficient mu similar to 0.03 and highest mu similar to 0.1, the latter higher than with plain microgel particles. An oil content of 15 wt % was necessary for the microgel particles to lubricate similarly to the emulsion droplets, where both systems showed a normal mixed lubrication regime with mu <= 0.03. The observed trends in tribology, theoretical considerations, and the combined results of rheology, light scattering, and confocal fluorescence microscopy suggested that the mechanism behind the low friction coefficients was a synergistic enzyme- and shear-triggered release of the emulsion droplets, improving lubrication. The present work thus demonstrates experimentally and theoretically a novel biolubricant additive with stimuli-responsive properties capable of providing efficient boundary lubrication between soft polymeric surfaces. At the same time, the additive should provide an effective delivery vehicle for oil soluble ingredients in aqueous media. These findings demonstrate that emulsion microgel particles can be developed into multifunctional biolubricant additives for future use in numerous soft matter applications where both lubrication and controlled release of bioactives are essential.
引用
收藏
页码:26893 / 26905
页数:13
相关论文
共 46 条
  • [11] Lubrication by organized soft matter
    Dedinaite, A.
    Pettersson, T.
    Mohanty, B.
    Claesson, P. M.
    [J]. SOFT MATTER, 2010, 6 (07) : 1520 - 1526
  • [12] On the road to understanding and control of creaminess perception in food colloids
    Dickinson, Eric
    [J]. FOOD HYDROCOLLOIDS, 2018, 77 : 372 - 385
  • [13] Self-dispersed crumpled graphene balls in oil for friction and wear reduction
    Dou, Xuan
    Koltonow, Andrew R.
    He, Xingliang
    Jang, Hee Dong
    Wang, Qian
    Chung, Yip-Wah
    Huang, Jiaxing
    [J]. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 2016, 113 (06) : 1528 - 1533
  • [14] The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat
    Dresselhuis, D. M.
    de Hoog, E. H. A.
    Stuart, M. A. Cohen
    Vingerhoeds, M. H.
    van Aken, G. A.
    [J]. FOOD HYDROCOLLOIDS, 2008, 22 (06) : 1170 - 1183
  • [15] The influence of co-solutes on tribology of agar fluid gels
    Farres, I. Fernandez
    Norton, I. T.
    [J]. FOOD HYDROCOLLOIDS, 2015, 45 : 186 - 195
  • [16] Kappa carrageenan fluid gel material properties. Part 2: Tribology
    Garrec, David A.
    Norton, Ian T.
    [J]. FOOD HYDROCOLLOIDS, 2013, 33 (01) : 160 - 167
  • [17] lModification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition
    Hamilton, I. E.
    Norton, I. T.
    [J]. FOOD HYDROCOLLOIDS, 2016, 55 : 220 - 227
  • [18] Bioactive Hybrid Particles from Poly(D,L-lactide-co-glycolide) Nanoparticle Stabilized Lipid Droplets
    Joyce, Paul
    Whitby, Catherine P.
    Prestidge, Clive A.
    [J]. ACS APPLIED MATERIALS & INTERFACES, 2015, 7 (31) : 17460 - 17470
  • [19] Laguna L, 2017, FOOD FUNCT, V8, P563, DOI [10.1039/c6fo01010e, 10.1039/C6FO01010E]
  • [20] Hairy Polyelectrolyte Brushes-Grafted Thermosensitive Microgels as Artificial Synovial Fluid for Simultaneous Biomimetic Lubrication and Arthritis Treatment
    Liu, Guoqiang
    Liu, Zhilu
    Li, Na
    Wang, Xiaolong
    Zhou, Feng
    Liu, Weimin
    [J]. ACS APPLIED MATERIALS & INTERFACES, 2014, 6 (22) : 20452 - 20463