The Development and Preparation of Novel Gel Emulsion Systems Based on a Cholesterol Star-Shaped Derivative
Low-molecular-mass gelators (LMMGs) as stabilizers for gel emulsions offer numerous advantages, such as low usage, functionalizability, and insensitivity to phase ratio. Using LMMGs as stabilizers is one of the effective strategies for preparing gel emulsions. Currently, developing LMMGs and stable...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/4/787 |
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| Summary: | Low-molecular-mass gelators (LMMGs) as stabilizers for gel emulsions offer numerous advantages, such as low usage, functionalizability, and insensitivity to phase ratio. Using LMMGs as stabilizers is one of the effective strategies for preparing gel emulsions. Currently, developing LMMGs and stable gel emulsion systems in a rapid and convenient manner remains a challenge. To cope with the challenge, this study aims to develop a simple and efficient gel emulsion preparation method based on LMMGs. In this study, a cholesterol-based star-shaped derivative (CSD) was designed and synthesized as an LMMG. Based on gelation experiments, a high internal phase W/O gel emulsion system (H<sub>2</sub>O/CSD-poly(oligo)-dimethylsiloxane/dichloromethane) was successfully developed and stabilized synergistically by the stabilizer (CSD) and the crosslinker (poly(oligo)-dimethylsiloxane with two olefinic bonds at its ends, D-PDMS). The results demonstrate that the synergistic interaction between CSD and D-PDMS is critical for the formation of the gel emulsion. Building on the original gel emulsion system, two novel in situ polymerizable gel emulsion systems (H<sub>2</sub>O/CSD-D-PDMS/dichloromethane-<i>tert</i>-butyl methacrylate and H<sub>2</sub>O/CSD-D-PDMS/dichloromethane-<i>N</i>-<i>tert</i>-butyl methacrylamide) were successfully developed by introducing suitable amphiphilic (hydrophilic/lipophilic) polymerizable monomers. This study found that changes in the amphiphilicity of the introduced monomers significantly affected the stability and microscopic morphology of the gel emulsion system. The findings indicate that constructing a hydrophilic/lipophilic balanced system via the synergistic action of stabilizers and crosslinkers in a solvent system, followed by the introduction of polymerizable monomers, is a simple and efficient method for rapidly developing novel polymerizable gel emulsions. These new polymerizable gel emulsions lay the foundation for the subsequent preparation of porous organic polymers (POPs). |
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| ISSN: | 1420-3049 |