One-step, highly stable Pickering emulsions stabilized by ZnO: tuning emulsion stability by in situ functionalization

Hypothesis: Oxide-stabilized emulsions generally require a surface functionalization step to tune the oxide wettability, often involving hazardous hydrophobizing agents. Here, we propose the in situ functionalization of ZnO in vegetable oils without the addition of any modifier, resulting in the one-step formation of highly stable Pickering emulsions. Experiments: The role of ZnO surface features was studied by modifying the particles' wettability through surface functionalization and by comparing different oil phases. The emulsion stability was assessed through aging tests, multiple hot-and-cold cycles, centrifugation, and addition of multiple electrolytes. Findings: While the wetting features of the functionalized oxide play a crucial role when the oil phase is methyl octanoate, emulsions based on vegetable oils form also using hydrophilic ZnO. During the emulsification, an in situ functionalization of bare ZnO particles takes place due to the fatty acids present in vegetable oil. These in situ-generated systems lead to stable emulsions showing < 2 mu m-diameter oil droplets. The resulting emulsions display excellent stability over time (over seven months) and against temperature variations, mechanical stress and increased ionic strength. Finally, we demonstrate that this approach can be extended to a variety of vegetable oils and oxides with different morphologies. (C) 2022 Elsevier Inc. All rights reserved.

Automated summary

The study explores the in situ functionalization of ZnO in vegetable oils to achieve highly stable Pickering emulsions without the use of additional modifiers. Experiment results show that the wetting properties of functionalized ZnO play a crucial role in emulsion stability, and the presence of fatty acids in vegetable oil leads to the in situ functionalization of bare ZnO particles.