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Ostwald ripening in macro- and nanoemulsions

M Yu Koroleva 1
M Yu Koroleva
, 
Evgenii Vasil'evich Yurtov 1
Evgenii Vasil'evich Yurtov
1 D. Mendeleev University of Chemical Technology of Russia, Moscow
10.1070/RCR4962
Published 30 November 2020
Review , RCR4962, Volume 90, Issue 3, 293-323
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Koroleva M. Yu., Yurtov E. V. Ostwald ripening in macro- and nanoemulsions // Russian Chemical Reviews. 2020. Vol. 90. No. 3. pp. 293-323.
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Koroleva M. Yu., Yurtov E. V. Ostwald ripening in macro- and nanoemulsions // Russian Chemical Reviews. 2020. Vol. 90. No. 3. pp. 293-323.
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TY - JOUR
DO - 10.1070/RCR4962
UR - https://rcr.colab.ws/publications/10.1070/RCR4962
TI - Ostwald ripening in macro- and nanoemulsions
T2 - Russian Chemical Reviews
AU - Koroleva, M Yu
AU - Yurtov, Evgenii Vasil'evich
PY - 2020
DA - 2020/11/30
PB - ANO Editorial Board of the journal Uspekhi Khimii
SP - 293-323
IS - 3
VL - 90
ER -
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@article{2020_Koroleva,
author = {M Yu Koroleva and Evgenii Vasil'evich Yurtov},
title = {Ostwald ripening in macro- and nanoemulsions},
journal = {Russian Chemical Reviews},
year = {2020},
volume = {90},
publisher = {ANO Editorial Board of the journal Uspekhi Khimii},
month = {Nov},
url = {https://rcr.colab.ws/publications/10.1070/RCR4962},
number = {3},
pages = {293--323},
doi = {10.1070/RCR4962}
}
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Koroleva, M. Yu., and Evgenii Vasil'evich Yurtov. “Ostwald ripening in macro- and nanoemulsions.” Russian Chemical Reviews, vol. 90, no. 3, Nov. 2020, pp. 293-323. https://rcr.colab.ws/publications/10.1070/RCR4962.
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Keywords

emulsions
isothermal recondensation
micelles
nanoemulsion
Ostwald ripening

Abstract

Characteristic features of the Ostwald ripening in oil-in-water and water-in-oil macro- and nanoemulsions are analyzed. Methods for reducing the ripening rate are considered. It is shown that Ostwald ripening is especially relevant for nanoemulsions, and this is often the main process leading to degradation of nanoemulsions, thus limiting their practical applications. Considerable attention is paid to the debatable issue of the role of surfactants in the mass transfer between the droplets of the dispersed phase. Analysis of published sources shows that if the solubility of the dispersed phase substance in the dispersion medium is not extremely low, then the major contribution to Ostwald ripening is made by molecular diffusion. If the solubility of the dispersed phase substance is very low, then micelles and nanodroplets are the most likely carriers of the substances through the dispersion medium. Nanodroplets and slightly larger droplets are formed on the surface of droplets of the starting emulsion because of the interfacial instability (Marangoni effect).

The bibliography includes 204 references.

Funders

Ministry of Education and Science of the Russian Federation

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