Application of food-grade magnesium stearate microparticles as stabilizer in preparation of biocompatible Pickering emul
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ORIGINAL PAPER
Application of food‑grade magnesium stearate microparticles as stabilizer in preparation of biocompatible Pickering emulsions Nozomi Higashide1 · Nobuyuki Matsuda2 · Kazumitsu Naoe1 · Masanao Imai3 Received: 14 April 2020 / Accepted: 9 November 2020 © Institute of Chemistry, Slovak Academy of Sciences 2020
Abstract In this paper, the application of food-grade magnesium stearate microparticles as a stabilizer in the preparation of a novel biocompatible Pickering emulsions was reported. Water-in-oil (W/O) Pickering emulsions were successfully prepared in various solvents such as n-heptane, silicone oil, and food/cooking-grade olive oil, which are all acceptable solvents in the pharmaceutical, cosmetic, and food industries. To the best of our knowledge, there are no available reports on the application of safe and easily available Pickering emulsions prepared using stearate solid particles. It was found that the emulsions could be prepared using mild agitation methods such as shaking by hand, magnetic stirring, and vortex mixing. In contrast, vigorous agitations such as using a homogenizer prevented emulsion formation. It was realized that inorganic salts are a requisite for stable emulsion formations and CaCl2 produced the most stable emulsion. The size of the emulsion was dependent upon the concentration of the microparticle; therefore, its concentration was optimized in this study. The Sauter mean diameter of the emulsions was proportional to agitation speed, which is consistent with those of surfactant-free emulsion systems. We have shown that consistent preparation of emulsions is possible using the novel Pickering emulsion systems in comparison to the conventional surfactant-based emulsion systems. We demonstrated that safe and biocompatible Pickering emulsions can be prepared using easily available food-grade magnesium stearate microparticles without the need for artificial surfactants. Keywords Pickering emulsion · Magnesium stearate · Microparticle · Food grade
Introduction Emulsions stabilized by solid particles adsorbed at a liquid–liquid interface are called “Pickering emulsions” (Pickering 1907). The particle layer formed at the interface provides a physical barrier against droplet coalescence owing to the higher energy required for desorption of the adsorbed solid particles (Aveyard et al. 2003). As a result, Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11696-020-01428-3) contains supplementary material, which is available to authorized users. * Kazumitsu Naoe [email protected]‑k.ac.jp 1
Advanced Chemical Engineering Course, Faculty of Advanced Engineering, National Institute of Technology, Nara College, Yamato‑Koriyama, Nara 639‑1080, Japan
2
R&D Division, Taihei Chemical Industrial Co. Ltd., Nara 636‑0104, Japan
3
Graduate School of Bioresource Science, Nihon University, Fujisawa, Kanagawa 252‑0880, Japan
the long-term stability of a droplet can be retained without using surfactant molecules. From the 1970s to the e
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