Samuel Guillot

Preparation of highly concentrated nanostructured dispersions of controlled size

This article presents the use of a shearing procedure for the preparation of stable nanostructured dispersions of lipid mesophases. This new application of the shearing technique is compared with the well-established ultrasonication method for the emulsification of these mesophases in water in terms of particle size, particle size distribution and available concentration range. With a laboratory-built shear device based on a Couette cell, it was possible to produce high quantities of internally self-assembled emulsion particles of controlled size at concentrated hydrophobic phase contents (phi(o)) of up to 70 wt%. The concentration limit of 70 wt% could be reached however, the maximum attainable concentration depended on the internal structure type of the particles. The limit was thus easily attained for emulsified microemulsions (EME) as well as for the emulsified inverse hexagonal phase (H(2)), whereas it was found to be lower for emulsified discontinuous (Fd3m) and bicontinuous (Pn3m) cubic phases. Moreover, by shearing, it was possible to keep the size of the particles relatively constant when increasing phi(o), whereas the particle size significantly increased with phi(o) when ultrasonication was employed. By means of ultrasonication, the hydrodynamic radius of the particles could be tuned linearly between 85 to 180 nm as a function of phi(o) up to a maximum of 20 to 30 wt%. Below the maximum concentration limit, particles displayed a well-controlled size.

Polyelectrolyte–surfactant complexes at interfaces and in bulk

We have investigated the interactions between anionic polyelectrolytes and a cationic surfactant at the air/water interface and in bulk, for increasing surfactant concentrations. Mixed aggregates are formed at the air/water surface at extremely low surfactant concentrations. Above a critical aggregation concentration, a viscosity drop indicates that polymer chains undergo a rapid collapse. At higher surfactant concentrations, light scattering shows the existence of larger structures, which are surprisingly monodisperse. Their size increases with surfactant concentration. During this bulk evolution, surface tension remains constant, suggesting that the surface aggregates remain unchanged.

Influence of the Stabilizer Concentration on the Internal Liquid Crystalline Order and the Size of Oil-Loaded Monolinolein-Based Dispersions

The internal phase of monolinolein-based dispersions loaded with tetradecane or (R)-(+)-limonene was investigated as a function of the stabilizer content by small-angle X-ray scattering. Phase transitions at the colloidal scale were found in some of nanostructured aqueous dispersions by increasing the stabilizer content. For particles containing a bicontinuous cubic phase, a large increase of the stabilizer concentration promoted a liquid crystalline phase transition from the Pn3m to the Im3m cubic symmetry. The coexistence of both phases is observed in an intermediate stabilizer concentration range. For particles with an internal micellar cubic Fd3m symmetry, the internal structure changes in the isotropic fluid L(2) phase. In case of particles with an internal hexagonal phase (H(2) symmetry), the increasing amount of stabilizer did not alter the lattice parameter but decreased the size of the nanostructured domain. Moreover, we showed for hexagonal and emulsified micellar phase particles that the increase of the stabilizer content induced a strong decrease of the mean hydrodynamic size of the particles, allowing producing nanostructured lipid-based liquid crystalline particles down to a radius of 70 nm at the same energy input.

Influence of vitamin E acetate and other lipids on the phase behavior of mesophases based on unsaturated monoglycerides.

The phase behavior of the ternary unsaturated monoglycerides (UMG)-DL-α-tocopheryl acetate-water system has been studied. The effects of lipid composition in both bulk and dispersed lyotropic liquid crystalline phases and microemulsions were investigated. In excess water, progressive addition of DL-α-tocopheryl acetate to a binary UMG mixture results in the following phase sequence: reversed bicontinuous cubic phase, reversed hexagonal (H(II)) phase, and a reversed microemulsion. The action of DL-α-tocopheryl acetate is then compared to that of other lipids such as triolein, limonene, tetradecane, and DL-α-tocopherol. The impact of solubilizing these hydrophobic molecules on the UMG-water phase behavior shows some common features. However, the solubilization of certain molecules, like DL-α-tocopherol, leads to the presence of the reversed micellar cubic phase (space group number 227 and symmetry Fd3m) while the solubilization of others does not. These differences in phase behavior are discussed in terms of physical-chemical characteristics of the added lipid molecule and its interaction with UMG and water. From an applications point of view, phase behavior as a function of the solubilized content of guest molecules (lipid additive in our case) is crucial since macroscopic properties such as molecular release depend strongly on the phase present. The effect of two hydrophilic emulsifiers, used to stabilize the aqueous dispersions of UMG, was studied and compared. Those were Pluronic F127, which is the most commonly used stabilizer for these kinds of inverted type structures, and the partially hydrolyzed emulsifier lecithin (Emultop EP), which is a well accepted food-grade emulsifier. The phase behavior of particles stabilized by the partially hydrolyzed lecithin is similar to that of bulk sample at full hydration, but this emulsifier interacts significantly with the internal structure and affects it much more than F127.

Internally Self Assembled Thermoreversible Gelling Emulsions: ISAsomes in Methylcellulose, κ-Carrageenan, and Mixed Hydrogels

Self-assembled thermo-gelling emulsions were developed by blending internally self-assembled particles (ISAsomes) with thermoreversible polysaccharide hydrogels of methylcellulose (MC), kappa-carrageenan (KC), and their 1:1 mixture. In this way, the hierarchical structure of ISAsome samples was successfully promoted. The gelified polymer network corresponds to the highest level of the hierarchical structure and as such represents the capturing matrix for the medium structural level, i.e., dispersed emulsion particles, which are further internally structured as the lowest level of structure. Utilizing small-angle X-ray scattering, differential scanning calorimetry, dynamic light scattering, and oscillatory rheological experiments in the temperature regime from 20 to 70 degrees C, we were able to show that the ISAsomes stay practically intact during such embedment into a hydrogel matrix retaining its internal self-assembled structure and its functionality. The characteristic sol-gel and gel-sol transition temperatures of the ISAsome-loaded hydrogel samples showed a slight shift in comparison to the unloaded hydrogel samples. Furthermore, we found that MC is actually able to stabilize the ISAsomes at higher temperatures (tests were conducted up to 90 degrees C). Gels made from MC and KC show quite different features in terms of rheology and differential scanning calorimetry. However, the most interesting results were obtained for the ISAsome-loaded MC-KC (1:1) gelifying system, which behaves as a low- and high-temperature gel with a narrow intermediate temperature window where it is a sol. This specific thermal behavior allows for easy temperature tuning of the systems aggregate state as well as the internal self-assembled structure. As such, this system is suggested to be further tested as the potential media for a temperature-controlled burst/sustained release media of various hydrophilic, hydrophobic, or amphiphilic guest functional molecules.

Internally self-assembled particles entrapped in thermoreversible hydrogels.

The present study describes the development of thermogelling emulsions by the entrapment of internally self-assembled emulsion droplets (ISAsomes) within a thermoreversible hydrogel made of kappa-carrageenan. The droplets are emulsified mesophases of cubic or hexagonal order, or emulsified micro-emulsions. Above 60 degrees C, the system was fluid and composed of a mixture of internally nanostructured small droplets and polymer chains dispersed in water. Below 60 degrees C, a physical gel with entrapped droplets was formed. A tuning of the temperature in order to switch between the gel and solution state did not affect the particles in terms of size. The thermoreversible behavior of the loaded polymer network and the effects on the internal structure of cubosomes, hexosomes and emulsified micro-emulsions was investigated by SAXS. We showed that the phase borders may be shifted due to the presence of the kappa-carrageenan network, which alter the internal nanostructure of the droplets. This can induce a transformation from emulsified micro-emulsions to micellar cubosomes. In the hexagonal case, the lattice parameters of the hexosomes are slightly modified.

Confinement of DNA in Water-in-Oil Microemulsions

The study of systems that allow DNA condensation in confined environments is an important task in producing cell-mimicking microreactors capable of biochemical activities. The water droplets formed in water-in-oil emulsions are potentially good candidates for such microcompartments. The anionic surfactant AOT was used here to stabilize the droplets. We have studied in detail the DNA distribution and the structural modifications of these microemulsion drops by varying the concentration and molecular weight of DNA and using various techniques such as light, X-ray, and neutron scattering, electrical conductivity, and surface tension. DNA induces the formation of large drops into which it is internalized. The size of these drops depends on the amount of DNA dissolved in water as well as on its molecular weight. The local DNA concentration is very high (>100 mg/mL). The large drops coexist with small empty drops (not containing DNA), similar to those found in the DNA-free microemulsion.

Chapter 5:Self-Assembled Liquid Particles: How to Modulate their Internal Structure

In the modern type of food formulation, it is of increasing importance to have the essential components arranged in such a way that their functionality and bioavailability are optimized. This must be achieved and understood on the molecular level. Thus, self-assembly is a central mechanism for effic...