Pickering emulsions with alpha-cyclodextrin inclusions: Structure and thermal stability

TL;DR

This study investigates the structure and thermal stability of Pickering emulsions containing alpha-cyclodextrin inclusion complexes, revealing how molecular architecture influences their properties and stability at high temperatures.

Contribution

It provides new insights into how oil molecular structure affects the formation, stability, and thermal behavior of alpha-cyclodextrin-based Pickering emulsions.

Findings

Emulsions show dissolution and melting of inclusion complexes at high temperatures.

Oil molecular architecture influences emulsion stability and thermal properties.

Partial substitution of guest molecules occurs at room temperature at interfaces.

Abstract

This paper explores structural, interfacial and thermal properties of two types of Pickering emulsions containing alpha-cyclodextrin inclusion complexes: on one hand, emulsions were obtained between aqueous solutions of alpha-cyclodextrin and different oils (fatty acids, olive oil, silicone oil) and on the other hand, emulsions were obtained between these oils, water and micro or nano-platelet suspensions with inclusion complexes of hydrophobically-modified polysaccharides. The emulsions exhibit versatile properties according to the molecular architecture of the oils. Experiments were performed by microcalorimetry, X-ray diffraction and confocal microscopy. The aptitude of oil molecules to be threaded in alpha-cyclodextrin cavity is a determining parameter in emulsification and thermal stability. The heat flow traces and images showed dissolution, cooperative melting and de- threading of inclusion complexes which take place progressively, ending at high temperatures, close or above 100{\deg}C. Another important feature observed in the emulsions with micro-platelets is the partial substitution of the guest molecules occurring at room temperature at the oil/water interfaces without dissolution, possibly by a diffusion mechanism of the oil. Accordingly, the dissolution and the cooperative melting temperatures of the inclusion crystals changed, showing marked differences upon the type of guest molecules. The enthalpies of dissolution of crystals were measured and compared with soluble inclusions.