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Vermicious thermo-responsive Pickering emulsifiers.

K L Thompson1, L A Fielding1, O O Mykhaylyk1

  • 1Department of Chemistry , University of Sheffield , Brook Hill, Dainton Building , Sheffield , UK S3 7HF . Email: o.mykhaylyk@sheffield.ac.uk ;

Chemical Science
|December 9, 2017
PubMed
Summary
This summary is machine-generated.

Worm-like polymer nanoparticles create stable water-in-oil Pickering emulsions, offering superior performance over spherical counterparts. This morphology control is key for advanced emulsion stabilization.

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Area of Science:

  • Colloid and Surface Science
  • Polymer Chemistry
  • Materials Science

Background:

  • Pickering emulsions are stabilized by solid particles, offering advantages over traditional surfactants.
  • Polymerization-induced self-assembly (PISA) enables the synthesis of well-defined polymer nanoparticle morphologies.
  • Thermo-responsive polymers can undergo reversible morphological transitions, impacting their interfacial behavior.

Purpose of the Study:

  • To investigate the use of thermo-responsive worm-like diblock copolymer nanoparticles for stabilizing water-in-oil Pickering emulsions.
  • To compare the emulsifying efficiency of worm-like versus sphere-like nanoparticles derived from the same diblock copolymer.
  • To understand the relationship between nanoparticle morphology, adsorption behavior, and emulsion stability.

Main Methods:

  • Synthesis of thermo-responsive vermicious (worm-like) diblock copolymer nanoparticles via PISA in n-dodecane.
  • Preparation and characterization of water-in-oil Pickering emulsions stabilized by these nanoparticles.
  • Tuning droplet size by varying copolymer concentration and water volume fraction.
  • Investigating nanoparticle adsorption efficiency and layer thickness using Small-Angle X-ray Scattering (SAXS).
  • Inducing irreversible worm-to-sphere morphological transitions by heating to assess the impact on emulsion stability.

Main Results:

  • Worm-like nanoparticles achieved high adsorption efficiencies (∼100%) below a critical concentration (∼0.50%).
  • Droplet diameters ranged from 8 to 117 μm, tunable by nanoparticle concentration and water fraction.
  • Worm-stabilized emulsions exhibited smaller droplet sizes and superior stability compared to sphere-stabilized emulsions.
  • SAXS indicated a monolayer of adsorbed worms around droplets, with thickness matching the worm cross-section.
  • Heating induced irreversible worm-to-sphere transitions, leading to demulsification under certain conditions.

Conclusions:

  • Thermo-responsive worm-like diblock copolymer nanoparticles are highly effective stabilizers for water-in-oil Pickering emulsions.
  • The worm morphology provides enhanced emulsification performance, resulting in smaller droplets and improved stability compared to spheres.
  • The ability to tune nanoparticle morphology offers a pathway to control emulsion properties and stability, with potential for stimuli-responsive applications.