Thermally responsive emulsions were created with the SiO 2−PDMAEMA particles such that stable emulsions prepared at low temperature were rapidly broken by increasing the temperature above the CFT. Micro- or nanoparticles, as the main components of the emulsion, play a key role in the preparation and application of Pickering emulsions. Emulsions have been stable for over 13 months, and some have dispersed as much as 83 vol % oil in the emulsion phase. In recent years, emulsions stabilized by micro- or nanoparticles (known as Pickering emulsions) have attracted much attention. Both good (xylene) and poor (cyclohexane) solvents could be emulsified, but the poor solvent could be emulsified over a broader range of conditions than the good solvent. The lowest grafting density particles (0.077 chains/nm 2) proved to be the most efficient and robust emulsifiers, producing stable emulsions using as little as 0.05 wt % particles in the aqueous phase and successfully emulsifying over a broader range of solution conditions than for the higher grafting density particles (0.36 and 1.27 chain/nm 2). The preferred emulsion type was oil in water in all cases. The effects of the solvent quality of the “oil” for the PDMAEMA brush were studied in addition to the effects of aqueous pH, ionic strength, and temperature relative to the CFT. ATRP provides a high degree of control over the brush grafting density and degree of polymerization, two of the principal variables examined in this study. Accordingly, SiO 2−PDMAEMA nanoparticles were thermally responsive, as shown by the fact that they displayed a critical flocculation temperature (CFT) when heated. PDMAEMA is a water-soluble weak polyelectrolyte with a pH-dependent lower critical solution temperature (LCST). The grafted nanoparticles were used to stabilize xylene-in-water and cyclohexane-in-water Pickering emulsions. Our results open new possibilities for producing Pickering emulsion gels with improved performance, which could be used as 3D printing inks for future food manufacturing and nutrition delivery systems.A study is presented of emulsification by silica nanoparticles with poly(2-(dimethylamino)ethyl methacrylate) brushes grafted from their surfaces (SiO 2−PDMAEMA) by atom-transfer radical polymerization (ATRP). Finally, work on different types of Pickering emulsifiers. These HIPPEs was able to 3D-print selected shapes with high resolution and shape fidelity. There is still a lack of food-grade particle types suitable for W/O and therefore multiple emulsions. Furthermore, their rheology and stability characteristics meant they could be used to as edible bio-inks for 3D printing applications. These HIPPEs showed good storage stability, shear-thinning behavior, and high viscoelasticity. Using ZGNPs as emulsifiers, HIPPEs with an oil phase volume fraction of 75% were successfully fabricated.
It can be observed that UV light can greatly reduce the stability of -carotene in ethanol. Figure 6 shows the degradation curves of -carotene in Pickering emulsions stabilized by Alg-Lyz particles and in ethanol solution under exposure to UV light. The properties of the ZGNPs were characterized by particle size, ζ-potential, and electron microscopy analysis. The effects of Pickering emulsion technique on the stability of -carotene were studied. S2, as the concentration of micellar aggregates increased, the droplet size of the Pickering emulsion decreased. In this study, glycyrrhizic acid-zein composite nanoparticles (ZGNPs) were prepared via hydrogen bonding and electrostatic interactions. The Pickering emulsions were prepared by homogenizing a mixture of toluene and deionized (DI) water at 15 000 rpm for 120 s with different emulsifier concentrations at pH 2. High internal phase Pickering emulsion (HIPPEs) for three-dimensional (3D) printing have attracted increasing attention for application to foods.
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