posted on 2020-12-01, 04:14authored byManyu Lan, Yuan Song, Shiyi Ou, Jie Zheng, Caihuan Huang, Yong Wang, Hua Zhou, Wenzhong Hu, Fu Liu
Water-in-oil
(W/O) Pickering emulsions were successfully synthesized
by water-dispersible phytosterol (PS) particles formed through simple
antisolvent precipitation. The effects of the organic/aqueous ratio
on the particle morphology, crystallinity, and contact angle were
investigated. Sheet-like PS particles with reduced crystallinity were
further used as W/O Pickering emulsion stabilizers. The properties
of the formed W/O emulsions could be transformed by changing the oil
type, water-phase fraction, or particle contents. Results showed that
emulsions with 80% water fraction could be stabilized by 3% particles
in the aqueous phase, where dodecane was used as the oil phase. W/O
Pickering emulsions stabilized by PS particles showed temperature
responsiveness. When dried, PS particles could be well dispersed either
in the water or oil phase to stabilize W/O Pickering emulsions. Therefore,
this kind of PS particles could not only enrich the family of food-grade
Pickering stabilizers, especially the W/O type, but also provide a
smart Pickering stabilizer to fabricate environmental-responsive emulsion
products.