Pickering emulsions stabilized by colloidal surfactants: Role of solid particles

Properties of emulsions highly depend on the interdroplet interactions and, thus, engineering interdroplet interactions at molecular scale are essential to achieve desired emulsion systems. Here, attractive Pickering emulsion gels (APEGs) are designed and prepared by bridging neighboring particle-stabilized droplets via telechelic polymers. In the APEGs, each telechelic molecule with two amino end groups can simultaneously bind to two carboxyl functionalized nanoparticles in two neighboring droplets, forming a bridged network. The APEG systems show typical shear-thinning behaviors and their viscoelastic properties are tunable by temperature, pH, and molecular weight of the telechelic polymers, making them ideal for direct 3D printing. The APEGs can be photopolymerized to prepare APEG-templated porous materials and their microstructures can be tailored to optimize their performances, making the APEG systems promising for a wide range of applications.

Attractive Pickering Emulsion Gels.

Background The promising applications of polymers have recently attracted increasing interest in the food industry, prompting the development and utilization of novel polymers with critical roles in future foods. One such polymer with significant advantages in food applications is ‘shellac,’ a long-established natural polymer furnished with distinctive properties, including pH-responsiveness, biodegradability, and biocompatibility. Scope and approach In this review, literature involving food-related shellac applications, selected from Web of Science, were used in content development. First, various shellac sources, extraction methods, and processing methods are introduced, and their chemical compositions and identification reviewed. Subsequently, the physicochemical properties of shellac are discussed in detail. Finally, the applications of shellac in the food industry are comprehensively reviewed. Key findings and conclusions The extraction and processing technology for shellac have matured, and the structure of shellac is now clearly understood. Based on the recognized structures and properties of shellac, its application is widely advantageous in all aspects of the food industry. However, the development of new food-related shellac applications is dependent on fabrication information based on existing research reports, hence the need for elucidation. In addition, the constraints of shellac, which results from self-polymerization, and their consequent effects on the stability of shellac-based food systems are rarely reported, and it is necessary to address these issues. In general, the application of shellac in the food industry shows great potential.

Shellac: A promising natural polymer in the food industry

Millifluidics, microfluidics, and nanofluidics: manipulating fluids at varying length scales

Molecular-surfactant-stabilized emulsions are susceptible to coalescence and Ostwald ripening. Amphiphilic particles, which have a much stronger anchoring strength at the interface, could effectively alleviate these problems to form stable Pickering emulsions. Herein, we describe a versatile method to fabricate biocompatible amphiphilic dimer particles through controlled coprecipitation and phase separation. The dimer particles consist of a hydrophobic PLA bulb and a hydrophilic shellac-PEG bulb, thus resembling nonionic molecular surfactants. The size and diameter ratio of the dimer particles are readily tunable, providing flexible control over the water/oil interfacial curvature and thus the type of emulsion. The particle-stabilized emulsions were stable for a long period of time and could be destabilized through a pH-triggered response. The biocompatible amphiphilic dimer particles with tunable morphology and functionality are thus ideal colloidal surfactants for various applications.

Biocompatible and pH-Responsive Colloidal Surfactants with Tunable Shape for Controlled Interfacial Curvature

Functional delivery vehicle of organic nanoparticles in inorganic crystals

Single crystals have been shown to incorporate guest materials (e.g., gel networks and functional particles) and the incorporated materials endow the crystal hosts with non-intrinsic properties. The acquisition of the non-intrinsic crystal properties impels us to diversify the incorporated guest materials and thus to spread the potential applications of single-crystalline materials. Here, fluorescent NIPAM-based microgels have been selected as the guest materials to be incorporated into the crystal hosts. In the presence of microgels, calcite crystallize from either solution or gel media have been examined. Solution-grown crystals exclude the microgels, while two gel-grown methods have proved effective for incorporating these microgels inside calcite single crystals. On one hand, an additional macroscopic agarose gel-network is introduced to trap the microgels. Crystallization in the agarose gel leads to incorporation of agarose gel-network together with the trapped microgels. The microgel concentration in the crystal reaches 33 mg/mL. On the other hand, dispersions of microgels are concentrated to about 352 mg/mL and the microgels aggregate into non-flowing macroscopic gels (termed as macrogels). Crystallization in a macrogel results in its incorporation. By showing the incorporation of microgels through physical entrapment, this work provides a new platform to functionalize single crystals by the microgels.

Incorporation of fluorescent microgels inside calcite single crystals

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Functional delivery vehicle of organic nanoparticles in inorganic crystals

Incorporation of fluorescent microgels inside calcite single crystals