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<p>In the present study, water-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>) emulsions were prepared from modified guinea starch nanoparticles, and the impact of Pickering stabilization was assessed. Three types of emulsion formulations were developed: conventional surfactant-stabilized, partially Pickering-stabilized, and solely Pickering particles-stabilized emulsions. These emulsions were characterized for their storage stability, droplet size distribution, zeta potential, microstructure, rheological properties, and thermal stability under low- and high-temperature loop cycles. The results showed that the surfactant-stabilized and partially Pickering-stabilized emulsions had excellent physical stability during storage of four weeks with full emulsified phase coverage. In contrast, solely Pickering particles-stabilized emulsions were stable for up to two weeks. The droplet size of all samples ranges from 152.30&#xa0;nm to 627.30&#xa0;nm, and no significant change were observed in zeta potential over 28 days. Optical microscopy revealed that the double emulsions formed three types of internal droplets, A type (single large internal droplet), B and C type (few and several small internal droplets) respectively. Confocal microscopy confirmed the formation of W<sub>1</sub>/O/W<sub>2</sub> emulsions, with all the droplets appearing spherical. The inner water droplets in the surfactant-only stabilized emulsions were smaller and more evenly distributed compared to other emulsion systems. Power law indicated that solely particle-stabilized (S5) had highest flow behavior index (n) and lowest consistency index (k) values indicates that deformation of the droplets is more prominent. The storage modulus (G′) and loss modulus (G″) of all samples demonstrated frequency-dependent behavior, with G′ consistently higher than G″, indicating elastic-dominant behavior. The thermal stability test shows the structural changes was minimum in surfactant and partially Pickering stabilized emulsions in low and high temperature loop cycles. These findings suggest that Pickering stabilization of a double emulsion has the potential to be an effective carrier of nutrients or bioactive compounds in the food and pharmaceutical industries.</p>

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Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties

  • 期刊论文

  • 发表日期：

    2025年2月10日

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  • Yograj Bist,
  • Vijay Singh Sharanagat,
  • D. C. Saxena

摘要

In the present study, water-in-oil-in-water (W1/O/W2) emulsions were prepared from modified guinea starch nanoparticles, and the impact of Pickering stabilization was assessed. Three types of emulsion formulations were developed: conventional surfactant-stabilized, partially Pickering-stabilized, and solely Pickering particles-stabilized emulsions. These emulsions were characterized for their storage stability, droplet size distribution, zeta potential, microstructure, rheological properties, and thermal stability under low- and high-temperature loop cycles. The results showed that the surfactant-stabilized and partially Pickering-stabilized emulsions had excellent physical stability during storage of four weeks with full emulsified phase coverage. In contrast, solely Pickering particles-stabilized emulsions were stable for up to two weeks. The droplet size of all samples ranges from 152.30 nm to 627.30 nm, and no significant change were observed in zeta potential over 28 days. Optical microscopy revealed that the double emulsions formed three types of internal droplets, A type (single large internal droplet), B and C type (few and several small internal droplets) respectively. Confocal microscopy confirmed the formation of W1/O/W2 emulsions, with all the droplets appearing spherical. The inner water droplets in the surfactant-only stabilized emulsions were smaller and more evenly distributed compared to other emulsion systems. Power law indicated that solely particle-stabilized (S5) had highest flow behavior index (n) and lowest consistency index (k) values indicates that deformation of the droplets is more prominent. The storage modulus (G′) and loss modulus (G″) of all samples demonstrated frequency-dependent behavior, with G′ consistently higher than G″, indicating elastic-dominant behavior. The thermal stability test shows the structural changes was minimum in surfactant and partially Pickering stabilized emulsions in low and high temperature loop cycles. These findings suggest that Pickering stabilization of a double emulsion has the potential to be an effective carrier of nutrients or bioactive compounds in the food and pharmaceutical industries.