Abstract

Particles of natural hydrothermal nanosilica have been characterized, and the conditions of their self-organization have been chosen for the stabilization of oil-in-water emulsions with the use of a cationic surfactant. Microcapsules, which consist of shells composed of layer-by-layer deposited chitosan and calcium alginate and contain dodecane, soybean and sesame oils, a 30% α-tocopherol acetate solution in sunflower oil, and shea butter, have been prepared on the basis of Pickering emulsions. Conclusions on the mechanical stability of the Pickering emulsions and capsules based thereon have been inferred from changes occurring in the colloidal system as a result of centrifugation at 27 000g. The capsules with the vegetable oils have exhibited a higher stability than those containing dodecane. The three-layer polymer shell has been shown to prevent the nanocapsules from coalescence and breakage upon centrifugation.

中文翻译：

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天然水热二氧化硅和聚电解质层的纳米颗粒组成的壳中不同组成油相的包封

摘要

已经表征了天然水热纳米二氧化硅的颗粒，并且已经选择了它们的自组织条件以使用阳离子表面活性剂来稳定水包油乳液。在以下基础上，制备了微胶囊，该微胶囊由逐层沉积的壳聚糖和海藻酸钙组成，包含十二烷，大豆和芝麻油，葵花油中30％的α-生育酚乙酸酯溶液和乳木果油组成的壳。皮克林乳液。从Pickering乳剂和基于其的胶囊的机械稳定性的结论可以从在27000 g离心作用下胶体系统中发生的变化推断出来。与植物油相比，具有植物油的胶囊具有更高的稳定性。已显示三层聚合物壳可防止纳米胶囊在离心时聚结和破裂。