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Janus emulsions, formed by mixing two oil components (i.e., olive oil (OO) and silicone oil (SiO)) with water in the presence of two surface active biopolymers, i.e., gelatin and chitosan, are investigated in more detail. The stability of Janus droplets formed strongly depends on the polymer components used. The mixture of both biopolymers represents an extraordinary effect which can be related to the complex formation of gelatin and chitosan. Taken into account that under the given pH conditions, in the acidic pH range between 4 and 6, below the isoelectric point of gelatin, both polymers are polycations, one can conclude that non-Coulombic interactions are of relevance for the enhanced surface activity of the complexes. Dynamic interfacial tension (gamma) measurements by using the drop profile analysis tensiometry (PAT) indicate a strong adsorption of the polymer complexes at the olive oil/water interface in contrast to the silicone/water interface. In a first step, the polymer complexes are adsorbed at the interface, and in a second step, a more rigid skin-like polymer layer is formed. This first example of a polymer-stabilized Janus emulsion opens new perspectives for the application, e.g., in food emulsions or for making scaffold materials.
A three dimensional biopolymer network structure with incorporated nano-porous calcium phosphate (CaP) balls was fabricated by using gelatin-chitosan (GC) polymer blend and GC stabilized olive/silicone oil Janus emulsions, respectively. The emulsions were freeze-dried, and the oil droplets were washed out in order to prepare porous scaffolds with larger surface area. The morphology, pore size, chemical composition, thermal and swelling behavior was studied by Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR) and micro-Differential Scanning Calorimetry (micro-DSC). Microscopic analysis confirmed that the pore size of the GC based sponges after freeze-drying may be drastically reduced by using Janus emulsions. Besides, the incorporation of nanoporous calcium phosphate balls is also lowering the pore size and enhancing thermal stability. (C) 2016 Elsevier B.V. All rights reserved.
Janus emulsions were formed by mixing three immiscible liquids; this implies two oil components (i.e. olive oil (00) and silicone oil (SiO)) with water in presence of interfacial active components. The morphology and size of Janus droplets formed strongly depended on the type of surfactant used. In presence of a non-ionic surfactant, i.e. Tween 80, large engulfed Janus droplets were formed. By adding phospholipids to the system the droplet size was decreased and more stable Janus droplets formed. Interfacial tension measurements carried out using a spinning drop apparatus and a ring tensiometer demonstrate that interfacial tension is the most important factor controlling the size, morphology and stability of Janus droplets. When the interfacial tension between oil and water becomes <= 1 mN/m, smaller Janus droplets are formed. Such conditions are fulfilled when phospholipids are used in combination with non-ionic surfactant Tween 80. The morphology of the double droplets is predominantly controlled by the viscosity and interfacial tension between the two oil phases. By using different types of phospholipids, i.e. asolectin and lecithin instead of a more concentrated phosphatidylcholine (phospholipon), the interfacial tension is decreased and different morphologies of engulfing can be observed.