Effect of Fe3O4/CNC ratio on properties of olive oil-in-water Pickering emulsions

The paper discusses the formation, stability, surface and rheological characteristics, as well as in vitro behavior in the gastrointestinal tract of magnetite/cellulose nanocrystals (MCNC)-stabilized olive oil-in-water Pickering emulsions. It has been shown that MCNC-stabilized olive oil-in-water em...

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Bibliographic Details
Published inColloid and polymer science Vol. 300; no. 2; pp. 139 - 152
Main Authors Mikhaylov, Vasily I., Torlopov, Mikhail A., Vaseneva, Irina N., Martakov, Ilia S., Legki, Philipp V., Sitnikov, Petr A.
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Springer Berlin Heidelberg 01.02.2022
Springer Nature B.V
Subjects
Biocompatibility
Biomedical materials
Characterization and Evaluation of Materials
Chemistry
Chemistry and Materials Science
Complex Fluids and Microfluidics
Control stability
Emulsions
Food Science
Gastrointestinal system
Intestine
Iron oxides
Magnetic control
Magnetite
Nanocrystals
Nanotechnology and Microengineering
Olive oil
Original Contribution
Physical Chemistry
Polymer Sciences
Rheological properties
Soft and Granular Matter
Surface stability
Toxicity
Zeta potential
Gastrointestinal tract
Pickering emulsion
Magnetite
Olive oil
Cellulose nanocrystals
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Summary:The paper discusses the formation, stability, surface and rheological characteristics, as well as in vitro behavior in the gastrointestinal tract of magnetite/cellulose nanocrystals (MCNC)-stabilized olive oil-in-water Pickering emulsions. It has been shown that MCNC-stabilized olive oil-in-water emulsions with a mass percentage of magnetite in the composite of 37–83% are the most resistant to delamination during storage. An increase in the number of acid–base centers is observed for hybrid particles on the oil surface due to their orientation and the formation of a 2D structure. The dynamic viscosity and thixotropic properties of emulsions increase as the zeta potential of drops approaches zero. The stability of emulsions in vitro in oral and gastric phases of gastrointestinal tract and destruction in the medium of the small intestine has been shown. The resulting emulsions can be promising in various biomedical applications due to their high stability, magnetic control, and low toxicity. Graphical Abstract
ISSN:0303-402X
1435-1536
DOI:10.1007/s00396-021-04938-y