Formation mechanism of Pickering emulsions induced by self-assembly of medium chain triglycerides and α-cyclodextrin
10.16438/j.0513-4870.2015-0807
- VernacularTitle:中链甘油三酯/α-环糊精分子自组装介导的Pickering乳的形成机制
- Author:
Ming-qun LIU
1
;
Li WU
2
;
Hai-yan LI
2
;
Xian-zhen YIN
2
;
Xiong-wei HU
2
;
Shuang-ying GUI
1
;
Ji-wen ZHANG
1
Author Information
1. School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China
2. Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201210, China
- Publication Type:ORIGINAL ARTICLES
- Keywords:
cyclodextrin;
medium chain triglyceride;
self-assembly;
supramolecule;
Pickering emulsion;
formation mechanism
- From:
Acta Pharmaceutica Sinica
2016;51(3):469-
- CountryChina
- Language:Chinese
-
Abstract:
In this study, the Pickering emulsions were prepared using medium chain triglycerides (MCT) and α-cyclodextrin (α-CD) and the formation mechanism was studied by means of several physicochemical techniques. The MCT/α-CD microparticles, which stabilized the emulsions, were characterized by the measurement of interfacial tension and the contact angle (θow), powder X ray diffraction (XRD), scanning electron microscope (SEM), high performance liquid chromatography (HPLC), differential interference microscope (DIM), Cryo-scanning electron microscopy (Cryo-SEM). The physical stability of emulsions with different α-CD content in the continuous aqueous phase was investigated by determination of the droplet size and sedimentation rate, combined with the observation of droplet morphologies by the inverted phase contrast microscope. As a result, it was observed that the amphiphilic supramolecule of MCT and α-CD were indeed formed. Furthermore, MCT/α-CD microparticles formed by the aggregation of MCT/α-CD supramolecule absorbed at the oil/water interface, and then forming a membrane structure to stabilize emulsion. In addition, the average θow for the MCT/α-CD microparticles was (46.1±3.4)° which stabilized O/W emulsion. When the content of α-CD was increased in the continuous phase, there were more microparticles formed at the oil/water interface and in the continuous aqueous phase, which resulted in smaller particle size of droplet and higher viscosity of the continuous phase. In summary, the study suggest that α-CD/MCT/water emulsions were of O/W Pickering emulsions and the physical stability was better for emulsions with higher content of α-CD in the continuous phase.
