Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour

From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles

We noticed that in literature, the term Pickering emulsion (PE) is used as soon as ingredients contain particles, and in this review, we ask ourselves if that is done rightfully so. The basic behavior taking place in particle-stabilized emulsions leads to the conclusion that the desorption energy of particles is generally high making particles highly suited to physically stabilize emulsions. Exceptions are particles with extreme contact angles or systems with very low interfacial tension. Particles used in food and biobased applications are soft, can deform when adsorbed, and most probably have molecules extending into both phases thus increasing desorption energy. Besides, surface-active components will be present either in the ingredients or generated by the emulsification process used, which will reduce the energy of desorption, either by reduced interfacial tension, or changes in the contact angle. In this paper, we describe the relative relevance of these aspects, and how to distinguish them in practice. Practical food emulsions may derive part of their stability from the presence of particles, but most likely have mixed interfaces, and are thus not PEs. Especially when small particles are used to stabilize (sub)micrometer droplets, emulsions may become unstable upon receiving a heat treatment. Stability can be enhanced by connecting the particles or creating network that spans the product, albeit this goes beyond classical Pickering stabilization. Through the architecture of PEs, special functionalities can be created, such as reduction of lipid oxidation, and controlled release features.

Bulk and Interfacial Behavior of Potato Protein-Based Microgels

This study aims to understand the bulk and interfacial performance of potato protein microgels. Potato protein (PoP) was used to produce microgels of submicrometer diameter via a top-down approach of thermal cross-linking followed by high-shear homogenization of the bulk gel. Bulk "parent" gels were formed at protein concentrations [PoP] = 5-18 wt %, which subsequently varied in their bulk shear elastic modulus (G') by several orders of magnitude (1-100 kPa), G' increasing with increasing [PoP]. The PoP microgels (PoPM) formed from these parent gels had diameters varying between 100 and 300 nm (size increasing with increasing G' and [PoP]), as observed via dynamic light scattering and atomic force microscopy (AFM) of PoPM adsorbed onto silicon. Interfacial rheology (interfacial shear storage and loss moduli, Gi' and Gi″) and interfacial tension (γ) of adsorbed films of PoP (i.e., nonheated PoP) and PoPM (both at tetradecane-water interfaces) were also studied, as well as the bulk rheology of the PoPM dispersions. The results showed that PoPM dispersions (at 50 vol %) had significantly higher bulk viscosity and shear thinning properties compared to the nonmicrogelled PoP at the same overall [PoP], but the bulk rheological behavior was in sharp contrast to the interfacial rheological performance, where Gi' and Gi″ of PoP were higher than for any of the PoPM. This suggests that the deformability and size of the microgels were key in determining the interfacial rheology of the PoPM. These findings may be attributed to the limited capacity for "unfolding" and lateral interactions of the larger PoPM at the interface, which are presumed to be stiffer due to their production from the strongest PoP gels. Our study further confirmed that heating and cooling the adsorbed films of PoPM after their adsorption showed little change, highlighting that hydrogen bonding was limited between the microgel particles.

Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces

This review discusses the current knowledge of interfacial and bulk interactions of biopolymeric microgels in relation to the well-established properties of synthetic microgels for applications as viscosity modifiers and Pickering stabilisers. We present a timeline showing the key milestones in designing microgels and their bulk/ interfacial performance. Poly(N-isopropylacrylamide) (pNIPAM) microgels have remained as the protagonist in the synthetic microgel domain whilst proteins or polysaccharides have been primarily used to fabricate biopolymeric microgels. Bulk properties of microgel dispersions are dominated by the volume fraction (ϕ) of the microgel particles, but ϕ is difficult to pinpoint, as addressed by many theoretical models. By evaluating recent experimental studies over the last five years, we find an increasing focus on the analysis of microgel elasticity as a key parameter in modulating their packing at the interfaces, within the provinces of both synthetic and biopolymeric systems. Production methods and physiochemical factors shown to influence microgel swelling in the aqueous phase can have a significant impact on their bulk as well as interfacial performance. Compared to synthetic microgels, biopolymer microgels show a greater tendency for polydispersity and aggregation and do not appear to have a core-corona structure. Comprehensive studies of biopolymeric microgels are still lacking, for example, to accurately determine their inter- and intra- particle interactions, whilst a wider variety of techniques need to be applied in order to allow comparisons to real systems of practical usage.