Pickering microcrystalline phytosterol salt release water-in-oil emulsion. The current study provided important information for fabrication of stable water-in-oil emulsion using natural particles. Moreover, the salt release from phytosterol-stabilized Pickering emulsions showed a temperature-dependent profile which could have potential application in a controlled-release system. However, systematic studies on the stabilization of Pickering emulsions to satisfy the growing application demands in multiple fields with long-term conservation are rare. The dissolved phytosterol molecules in oil phase could help in emulsion stabilization through interfacial crystallization during emulsification, evidenced by polar microscopic observations. Pickering emulsions are increasingly applied in drug delivery, oilwater separation, composite materials preparation, and other fields. Water-in-oil Pickering emulsions with droplet sizes of 80-100 μm were fabricated at phytosterol concentrations of 1.5-3% w/v and water fractions of 0.2-0.6. Results showed that due to its higher water content, the antisolvent pretreatment of phytosterol in the ethanol/water system facilitated the dispersion of dried phytosterol particles into oil phase as microcrystals. Nanocelluloses are likely to form o/w emulsions, and the emulsions are typically prepared by mechanical treatment of the mixture of oil and nanocellulose aqueous dispersion, in which nanocelluloses are adsorbed at the oil/water interfaces Citation 41 and stabilize the emulsion. In addition, the release profile of salt as a model aqueous compound from these emulsions has also been studied. In this article, stable water-in-oil Pickering emulsions were prepared through dispersing phytosterol particles in oil phase, and the effects of antisolvent treatment, the type of oil, particle concentration, and water fraction on the stability, type, and morphology of these emulsions were investigated. Typically, the emulsions are either water-in-oil or oil-in-water emulsions, but other more complex systems such as water-in-water, oil-in. However, those edible particles are mostly used for stabilizing oil-in-water emulsions, whereas those for water-in-oil emulsions are very limited. A Ramsden emulsion, sometimes named Pickering emulsion, is an emulsion that is stabilized by solid particles (for example colloidal silica) which adsorb onto the interface between the water and oil phases. Results showed that CFs can provide stable surfactant-free emulsions over wide ranges of salt concentration (0500 mM) and pH (210), as indicated by the near-constant oil droplet size and dewatering index of the emulsions. Recently, Pickering emulsions stabilized by edible particles have attracted significant attention from the scientific community and food industry owing to their surfactant-free character.
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