Effects of Oil Phase on the Inversion of Pickering Emulsions Stabilized by Palmitic Acid Decorated Silica Nanoparticles

Pickering emulsions stabilized by the interaction of palmitic acid (PA) and silica nanoparticles (SiNPs) at the water/oil interface have been studied using different alkane oil phases. The interaction of palmitic acid and SiNPs has a strong synergistic character in relation to the emulsion stabilization, leading to an enhanced emulsion stability in relation to that stabilized only by the fatty acid. This results from the formation of fatty acid-nanoparticle complexes driven by hydrogen bond interactions, which favor particle attachment at the fluid interface, creating a rigid armor that minimizes droplet coalescence. The comparison of emulsions obtained using different alkanes as the oil phase has shown that the hydrophobic mismatch between the length of the alkane chain and the C16 hydrophobic chain of PA determines the nature of the emulsions, with the solubility of the fatty acid in the oil phase being a very important driving force governing the appearance of phase inversion.

Automated summary

Pickering emulsions stabilized by the interaction of palmitic acid and silica nanoparticles have been studied. The interaction between palmitic acid and SiNPs has a synergistic effect on emulsion stabilization, resulting in enhanced emulsion stability. The formation of fatty acid-nanoparticle complexes driven by hydrogen bond interactions leads to particle attachment at the fluid interface, creating a rigid armor that minimizes droplet coalescence. The nature of the emulsions is determined by the hydrophobic mismatch between the alkane chain and the hydrophobic chain of palmitic acid.