Literature DB >> 19899785

Formation of 10-100 nm size-controlled emulsions through a sub-PIT cycle.

Kevin Roger1, Bernard Cabane, Ulf Olsson.   

Abstract

We have re-examined the phase inversion temperature (PIT) emulsification process. This is a low-energy method that uses a physicochemical drive to produce very fine oil/water emulsions in the absence of high shear flows. We used the polyoxyethylene 8 cetyl ether (C(16)E(8))/hexadecane/water system, which has a PIT of 76.2 degrees C. We find that successful emulsification depends on two conditions. First, the mixture must be stirred at low speed throughout the whole process: this makes it possible to produce emulsions at surfactant concentrations that are too low to form an equilibrium microemulsion. Second, the stirred mixtures must be heated above a threshold called the clearing boundary (CB) and then quenched to lower temperatures. The clearing boundary is determined experimentally by a minimum in the turbidity of the stirred mixture, which results from solubilization of all the oil into swollen micelles. This matches the emulsification failure boundary, and it is expressed mathematically by the condition R*C(0) = 1, where R* is the radius that results from the oil/surfactant composition for monodisperse spheres and C(0) is the spontaneous spherical curvature of the surfactant. Thus, we show that such cycles do not need to cross the PIT. In fact, sub-PIT cycles and cross-PIT cycles give exactly the same result. These conditions lead to emulsions that have a narrow size distribution and a mean diameter controlled by the oil/surfactant ratio. The typical range of those diameters is 20-100 nm. Moreover, these emulsions have an excellent metastability, in contrast with emulsions made with shorter oil and surfactant molecules.

Entities:  

Year:  2010        PMID: 19899785     DOI: 10.1021/la903401g

Source DB:  PubMed          Journal:  Langmuir        ISSN: 0743-7463            Impact factor:   3.882


  4 in total

1.  Formulation of black pepper (Piper nigrum L.) essential oil nano-emulsion via phase inversion temperature method.

Authors:  Truong Dam Thai Vinh; Ly Thi Minh Hien; Dong Thi Anh Dao
Journal:  Food Sci Nutr       Date:  2020-02-21       Impact factor: 2.863

Review 2.  Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds.

Authors:  Qingqing Liu; He Huang; Honghong Chen; Junfan Lin; Qin Wang
Journal:  Molecules       Date:  2019-11-21       Impact factor: 4.411

3.  Anion amphiphilic random copolymers and their performance as stabilizers for O/W nanoemulsions.

Authors:  Fangfang Peng; Yangchuan Ke; Shichao Lu; Yi Zhao; Xu Hu; Qingchun Deng
Journal:  RSC Adv       Date:  2019-05-10       Impact factor: 4.036

Review 4.  Preparation of Solid Lipid Nanoparticles and Nanostructured Lipid Carriers for Drug Delivery and the Effects of Preparation Parameters of Solvent Injection Method.

Authors:  Van-An Duong; Thi-Thao-Linh Nguyen; Han-Joo Maeng
Journal:  Molecules       Date:  2020-10-18       Impact factor: 4.411

  4 in total

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