Harnessing the advantages of hard and soft colloids by the use of core-shell particles as interfacial stabilizers.

The ability of colloidal particles to penetrate fluid interfaces is a crucial factor in the preparation of particle stabilized disperse systems such as foams and emulsions. For hard micron-sized particles the insertion into fluid interfaces requires substantial energy input, but soft particles are known to adsorb spontaneously. Particle hardness, however, may also affect foam and emulsion stability. The high compliance of soft particles may compromise their ability to withstand the lateral compression associated with disproportionation. Hence, particles which can spontaneously adsorb onto fluid interfaces, and yet depict low compliance may be ideal as interfacial stabilizers. In the present work, we prepared core-shell particles comprising a hard, polystyrene core and a soft poly(N-isopropylacrylamide) based shell. We found that such core-shell particles adsorb spontaneously onto various fluid interfaces. The absence of a pronounced energy barrier for interfacial adsorption allowed the facile preparation of particle-stabilized bubbles as well as emulsion droplets. For bubbles, the stability was better than that of bubbles stabilized by entirely soft particles, but disproportionation was not stopped completely. Emulsion droplets, in contrast, showed excellent stability against both coalescence and disproportionation. Lateral compression of core-shell particles due to disproportionation was clearly limited by the presence of the polystyrene core, leading to long-lasting stability. For emulsions, we even observed non-spherical droplets, indicating a negligible Laplace pressure. Our results indicate that core-shell particles comprising a hard core and a soft shell combine the advantageous properties of hard and soft particles, namely spontaneous adsorption and limited compliance, and can therefore be superior materials for the preparation of particle-stabilized dispersions.

Assembly of jammed colloidal shells onto micron-sized bubbles by ultrasound.

Stabilization of gas bubbles in water by applying solid particles is a promising technique to ensure long-term stability of the dispersion against coarsening. However, the production of large quantities of particle stabilized bubbles is challenging. The delivery of particles to the interface must occur rapidly compared to the typical time scale of coarsening during production. Furthermore, the production route must be able to overcome the energy barriers for interfacial adsorption of particles. Here we demonstrate that ultrasound can be applied to agitate a colloidal dispersion and supply sufficient energy to ensure particle adsorption onto the air-water interface. With this technique we are able to produce micron-sized bubbles, solely stabilized by particles. The interface of these bubbles is characterized by a colloidal shell, a monolayer of particles which adopt a hexagonal packing. The particles are anchored to the interface owing to partial wetting and experience lateral compression due to bubble shrinkage. The combination of both effects stops coarsening once the interface is jammed with particles. As a result, stable bubbles are formed. Individual particles can desorb from the interface upon surfactant addition, though. The latter fact confirms that the particle shell is not covalently linked due to thermal sintering, but is solely held together by capillary interaction. In summary, we show that our ultrasound approach allows for the straightforward creation of micron-sized particle stabilized bubbles with high stability towards coarsening.

Water content or water activity: what rules crispy behavior in bread crust?

A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amount of water absorbed or the water activity ( a w) that leads to a loss of crispness. The hysteresis effect observed when recording a water sorption isotherm allowed us to study the effects of a w and moisture content separately. All experiments were carried out on model bread crusts made from Soissons bread flour. The effect of water content and water activity on the glass transition of model bread crusts was studied in detail using two complimentary techniques: phase transition analysis (PTA) and nuclear magnetic resonance (NMR). The results were compared with sensory data and results from a puncture test, which provided data on acoustic emission and fracture mechanics during breaking of the crusts. The water content of the crust was found to be decisive for the transition point as measured by PTA and NMR. However, both water content and water activity had an effect on perceived crispness and number of force and sound peaks. From this may be concluded that the distribution of the water in the samples with a history of high water content is more inhomogeneous, which results in crispy and less crispy regions, thus making them overall more crispy than samples with the same water content but higher a w.

Composition and structure of whey protein/gum arabic coacervates.

Complex coacervation in whey protein/gum arabic (WP/GA) mixtures was studied as a function of three main key parameters: pH, initial protein to polysaccharide mixing ratio (Pr:Ps)(ini), and ionic strength. Previous studies had already revealed under which conditions a coacervate phase was obtained. This study is aimed at understanding how these parameters influence the phase separation kinetics, the coacervate composition, and the internal coacervate structure. At a defined (Pr:Ps)(ini), an optimum pH of complex coacervation was found (pH(opt)), at which the strength of electrostatic interaction was maximum. For (Pr:Ps)(ini) = 2:1, the phase separation occurred the fastest and the final coacervate volume was the largest at pH(opt) = 4.0. The composition of the coacervate phase was determined after 48 h of phase separation and revealed that, at pH(opt), the coacervate phase was the most concentrated. Varying the (Pr:Ps)(ini) shifted the pH(opt) to higher values when (Pr:Ps)(ini) was increased and to lower values when (Pr:Ps)(ini) was decreased. This phenomenon was due to the level of charge compensation of the WP/GA complexes. Finally, the structure of the coacervate phase was studied with small-angle X-ray scattering (SAXS). SAXS data confirmed that at pH(opt) the coacervate phase was dense and structured. Model calculations revealed that the structure factor of WP induced a peak at Q = 0.7 nm(-1), illustrating that the coacervate phase was more structured, inducing the stronger correlation length of WP molecules. When the pH was changed to more acidic values, the correlation peak faded away, due to a more open structure of the coacervate. A shoulder in the scattering pattern of the coacervates was visible at small Q. This peak was attributed to the presence of residual charges on the GA. The peak intensity was reduced when the strength of interaction was increased, highlighting a greater charge compensation of the polyelectrolyte. Finally, increasing the ionic strength led to a less concentrated, a more heterogeneous, and a less structured coacervate phase, induced by the screening of the electrostatic interactions.

Phase-separation-induced fractionation in molar mass in aqueous mixtures of gelatin and dextran.

An overview of the effects of phase separation of aqueous mixtures of gelatin and dextran on the fractionation in molar mass of these two components is given. Molar mass distributions in coexisting phases were investigated using size exclusion chromatography with multiangle laser light scattering. The initial molar mass of the native material, concentration, and temperature were varied. The results show a strong fractionation in molar mass for both components. The molar mass of the native material and concentration appeared to be the only factors that affected the final molar mass distributions, temperature having no effect. The results show that in the molar mass range where fractionation is the strongest, i.e., roughly below the maximum in the distribution, fractionation is governed by a Boltzmann factor e(-deltaG/kT), where deltaG denotes the free energy involved in transferring a polymer with a certain length from the enriched to the depleted phase, and in this case turns out to be proportional to the molar mass. Comparison of the results of phase separation with results on dialysis shows that water affinity is not the driving force for the phase separation of gelatin and dextran in aqueous solution. The gelation properties of gelatin in both phases were also determined. The gelation properties of gelatin in the coexisting phases differ from those of native gelatin. In particular, the gelatin in the gelatin-poor phase shows strong differences compared to the native material.

On the structure of kappa/iota-hybrid carrageenans.

The coil-to-helix transition and temperature dependence of the viscosity of commercial kappa/iota-hybrid carrageenans produced by the red algae Sarcothalia crispata, Mazaella laminarioides, and Chondrus crispus were studied using rheometry and optical rotation. The structure of these kappa/iota-hybrid carrageenans was determined by 1H and 13C NMR spectroscopy combined with monosaccharide composition analysis. The coil-to-helix transitions, measured by polarimetry and rheometry, of the kappa/iota-hybrid carrageenans are significantly different from those of pure kappa- and iota-carrageenan, and from hand-made mixtures thereof. This provides evidence that the kappa/iota-hybrid carrageenans are mixed chains, containing both kappa- and iota-repeating units.

Compatibility of gelatin and dextran in aqueous solution.

The temperature-composition phase diagrams of aqueous solutions of gelatin and dextran, which show liquid/liquid phase segregation, were explored at temperatures above the gelation temperature of gelatin. The compositions of the coexisting phases were found to show practically no dependence on temperature between 40 and 80 degrees C. Also, the total polymer concentration at which phase separation occurred was found to be nearly independent of temperature. These observations suggest an entropy-driven phase separation. An explanation in terms of depletion, reversible clustering, and subsequent transient network formation of gelatin at temperatures well above the temperature of gelation is suggested. Phase separation is found to be accompanied by strong fractionation of the molar mass distribution in the two phases.

Counter-ion dynamics in crosslinked poly(styrene sulfonate) systems studied by NMR.

The field dependence of the longitudinal and transverse nuclear magnetic relaxation rates of 23Na+ in aqueous crosslinked Na-poly(styrene sulfonate) (PSS) systems (ion exchange resins) has been obtained as a function of the degree of crosslinking. The relaxation is considerably enhanced relative to solutions of non-crosslinked NaPSS at equal ionizable group concentration. This is due to the dynamic constraints of the polymer chains, which render the averaging of the counter-ion chain interaction less efficient. The field dependence of the relaxation rates in the crosslinked NaPSS systems reveals two processes that are out of the extreme narrowing limit. This is in contrast to the relaxation behavior found in non-crosslinked NaPSS systems. To characterize these processes their correlation times were combined with constants of selfdiffusion to estimate the distances diffused by an ion in order to average the electric field gradient at its nucleus. These two distances are interpreted as characteristic length scales in the network. At all degrees of crosslinking it was found that the smallest of these length scales is roughly equal to the distance between two neighbouring crosslinks. The largest characteristic distance extends over several crosslinks and reflects inhomogeneities in the crosslink concentration. These conclusions were also reached from similar experiments on 7Li+ in LiPSS systems.