Water-in-water Pickering emulsions stabilized by the starch nanocrystals with various surface modifications.

HYPOTHESIS

Using the platelet-like starch nanocrystals (SNCs) to stabilize emulsions is attractive because as-prepared emulsions have promising applications in cosmetics and food fields. Limited studies mainly focus on the oil-in-water system, and another important system, the water-in-water emulsions stabilized by SNCs, has not yet been unveiled.

EXPERIMENTS

Two surface modification strategies, crosslinking and acetylation, were applied to tune surface property and aggregation of SNCs, and a common all-aqueous system (dextran/poly(ethylene glycol)) was used here as template. The viscoelasticity and morphology of emulsions were studied in terms of the SNC loadings and polymer ratios.

FINDINGS

Crosslinking results in aggregation of SNCs, and the particle size increases (from 110 nm to 370 nm) with increased levels of substitution. This favors improving emulsifying ability of particles. Acetylation decreases the particle size (∼90 nm) and weakens the affinity of SNCs to the two aqueous phases, improving the emulsifying efficiency of SNCs. More intriguingly, the two emulsion systems show different phase inversion behaviors. The depletion-stabilization mechanism for the cross-linked SNCs and the diffusion-controlled mechanism for the acetylated SNCs are proposed using the emulsion viscoelasticity as probe. This study makes a comprehensive insight into the regulation of water-in-water emulsion morphology and types with the platelet-like SNCs.