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05-01-2022 | Original Contribution

Effect of Fe₃O₄/CNC ratio on properties of olive oil-in-water Pickering emulsions

Authors: Vasily I. Mikhaylov, Mikhail A. Torlopov, Irina N. Vaseneva, Ilia S. Martakov, Philipp V. Legki, Petr A. Sitnikov

Published in: Colloid and Polymer Science | Issue 2/2022

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Abstract

The paper discusses the formation, stability, surface and rheological characteristics, as well as in vitro behavior in the gastrointestinal tract of magnetite/cellulose nanocrystals (MCNC)-stabilized olive oil-in-water Pickering emulsions. It has been shown that MCNC-stabilized olive oil-in-water emulsions with a mass percentage of magnetite in the composite of 37–83% are the most resistant to delamination during storage. An increase in the number of acid–base centers is observed for hybrid particles on the oil surface due to their orientation and the formation of a 2D structure. The dynamic viscosity and thixotropic properties of emulsions increase as the zeta potential of drops approaches zero. The stability of emulsions in vitro in oral and gastric phases of gastrointestinal tract and destruction in the medium of the small intestine has been shown. The resulting emulsions can be promising in various biomedical applications due to their high stability, magnetic control, and low toxicity.

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previous article Morphology transition of polyion complex (PIC) micelles with carboxybetaine as a shell induced at different block ratios and their pH-responsivity

next article Diffusiophoretic velocity of a spherical soft particle

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Title: Effect of Fe3O4/CNC ratio on properties of olive oil-in-water Pickering emulsions
Authors: Vasily I. Mikhaylov
Mikhail A. Torlopov
Irina N. Vaseneva
Ilia S. Martakov
Philipp V. Legki
Petr A. Sitnikov
Publication date: 05-01-2022
Publisher: Springer Berlin Heidelberg
Published in: Colloid and Polymer Science / Issue 2/2022
Print ISSN: 0303-402X
Electronic ISSN: 1435-1536
DOI: https://doi.org/10.1007/s00396-021-04938-y

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