Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles

Honggu Lim, Myeongsu Jo, Choongjin Ban, Young Jin Choi

Research output: Contribution to journalArticlepeer-review

25 Scopus citations

Abstract

We evaluated the correlation between the interfacial characteristics of solid lipid nanoparticles (SLNs) and the interfacial/colloidal stability of SLN-stabilized emulsions. Herein, the interfacial properties of SLNs, particularly the surface load (Γs) of emulsifiers, were tuned by controlling the type/concentration of emulsifier used to prepare the SLNs. Increasing the Γs decreased the contact angle at the oil–water interface, which enhanced the displacement free energy of the SLNs at the interface. Moreover, the Γs of emulsifiers bound to the surface of SLNs covering oil droplets was linearly correlated with the SLN-own Γs. The size/ζ-potential of emulsions stabilized by SLNs covered by the highest concentration of emulsifiers was unchanged for 1 month, indicating good emulsion stability. The interfacial/colloidal stability of SLN-stabilized emulsions was thus enhanced by increasing the emulsifier concentration used to produce the SLNs. This study provides baseline data for developing SLN-stabilized emulsions for the food, cosmetic, and pharmaceutical industries.

Original languageEnglish
Article number125619
JournalFood Chemistry
Volume306
DOIs
StatePublished - 15 Feb 2020

Keywords

  • Colloidal stability
  • Contact angle
  • Interfacial characteristics
  • Pickering emulsion
  • Solid lipid nanoparticle
  • Surface load

Fingerprint

Dive into the research topics of 'Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles'. Together they form a unique fingerprint.

Cite this