Pickering emulsions stabilized by carboxylated nanodiamonds over a broad pH range

Hypothesis: Surfactants in emulsions sometimes do not provide adequate stability against coalescence, whereas Pickering emulsions often offer greater stability. In a search for stabilizers offering biocompatibility, we hypothesized that carboxylated nanodiamonds (ND) would impart stability to Pickering emulsions. Experiments: We successfully prepared Pickering emulsions of sunflower oil in water via two different methods: membrane emulsification and probe sonication. The first method was only possible when the pH of the aqueous ND suspension was <= 4. Findings: Pendant-drop tensiometry confirmed that carboxylated ND is adsorbed at the oil/water interface, with a greater decrease in interfacial tension found with increasing ND concentrations in the aqueous phase. The carboxylated ND become more hydrophilic with increasing pH, according to three-phase contact angle analysis, because of deprotonation of the carboxylic acid groups. Membrane emulsification yielded larger (about 30 mu m) oil droplets, probe sonication produced smaller (sub-mu m) oil droplets. The Pickering emulsions show high stability against mechanical vibration and long-term storage for one year. They remain stable against coalescence across a wide range of pH values. Sonicated emulsions show stability against creaming. In this first-ever systematic study of carboxylated ND-stabilized Pickering emulsions, we demonstrate a promising application in the delivery of beta-carotene, as a model active ingredient. (C) 2021 Elsevier Inc. All rights reserved.

Automated summary

The study demonstrates that carboxylated nanodiamonds can provide stability to Pickering emulsions, with experiments showing the mechanism of emulsion formation and stability under different conditions.