Eco-friendly aqueous foam stabilized by cellulose microfibers with great salt tolerance and high temperature resistance

Yang, Lili; He, Xiao; Cheng, Yan; Jiang, Guancheng; Liu, Zeyu; Wang, Shibo; Qiu, Shixin; Wang, Jianhua; Tian, Wenwen

doi:10.1016/j.petsci.2023.05.007

Cited by 4 publications

(2 citation statements)

References 54 publications

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“…Schematic representation of solid particle–stabilized foam (B). Schematic diagram of the gas–liquid interface stabilized by different shapes of Pickering particles and the corresponding microstructure (C): edible gliadin nanoparticles as Pickering stabilizers (a) (Peng et al., 2017); cellulose nanocrystals as Pickering stabilizers (b) (Yang, et al, 2023); soft whey protein isolates as Pickering stabilizers (c) (Ince Coşkun & Özdestan Ocak, 2021). Schematic of the Pickering foam stabilization mechanism (D): bubbles separated from each other are hindered by a bilayer particle stabilization interface (a); foams sharing a bridge layer of solid particles (b); non‐adsorbed particles block the plateau boundary hindering foam drainage (c); the non‐adsorbed particles in the continuous phase provide foam stability by forming a particle aggregation network; depletion stabilization (e).…”

Section: Destabilization and Stabilization Mechanisms Of Edible Foamsmentioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food‐grade materials (small‐molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small‐molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high‐efficiency food‐grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.

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Section: Destabilization and Stabilization Mechanisms Of Edible Foamsmentioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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“…As the foam carpet covers contaminated soil, liquid draining occurs simultaneously, making the liquid film thinner and thinner, which undermines the VOC suppression performance [ 19 , 20 , 21 , 22 ]. Modified components should be appended to the substrate to improve the stability of foams, which further prolongs the effective suppressing time [ 23 , 24 , 25 ]. In addition to some common additions to the foam formula, such as lamellae stabilizers, viscosities, or bi-surfactants [ 20 ], nanoparticles are likewise regarded as effective ingredients, which can curb the possibility of the foam collapsing by forming a coalescence barrier [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

SiO2–TiO2 Nanoparticle Aqueous Foam for Volatile Organic Compounds’ Suppression

Yu,

Xuan

2024

Toxics

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Volatile organic compounds (VOCs) are prevalent soil contaminants. During the ex situ soil remediation process, VOCs may overflow from the soil and cause gas to diffuse into the atmosphere. Moreover, some VOCs, such as trichloromethane, are categorized by the EPA as emerging contaminants, imparting toxicity to organs, and the endocrine and immune systems, and posing a huge threat to human health and the environment. To reduce VOCs’ emissions from contaminated soil, aqueous foam suppression is a prospective method that provides a durable mass transfer barrier for VOCs, and it has been widely used in odor control. Based on an aqueous foam substrate, in order to enhance the foam’s stability and efficiency of suppression, SiO2–TiO2-modified nanoparticles have been used as stabilizing agents to improve the mechanical strength of liquid film. The nanoparticles are endowed with the ability to photocatalyze after the introduction of titanium dioxide. From SEM imaging, IR, and a series of morphological characterization experiments, the dispersibility of the SiO2–TiO2-modified nanoparticles was significantly improved under the polar solvent, which, in turn, increased the foam duration. The foam dynamic analysis experiments showed that the foam liquid half-life was increased by 4.08 h, and the volume half-life was increased by 4.44 h after adding the novel synthesized nanoparticles to the bulk foam substrate. From the foam VOC suppression test, foam with modified nanoparticles was more efficient in terms of VOCs’ suppression, in contrast with its nanoparticle-free counterparts, due to the longer retention time. Moreover, in a bench-scale experiment, the SiO2–TiO2 nanoparticles foam worked against dichloroethane, n–hexane, and toluene for almost 12 h, with a 90% suppression rate, under UV irradiation, which was 2~6 h longer than that of UV-free SiO2–TiO2 nanoparticles, the KH–570-modified nanosilica foam, and the nanoparticle-free bulk foam. XPS and XRD results indicate that in SiO2–TiO2 nanoparticles, the proportion of titanium valence was changed, providing more oxygen vacancies compared to raw titanium dioxides.

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Recent advances in nanomaterial-stabilized pickering foam: Mechanism, classification, properties, and applications

Sun,

Dai,

et al. 2024

Advances in Colloid and Interface Science

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Eco-friendly aqueous foam stabilized by cellulose microfibers with great salt tolerance and high temperature resistance

Cited by 4 publications

References 54 publications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

SiO2–TiO2 Nanoparticle Aqueous Foam for Volatile Organic Compounds’ Suppression

Recent advances in nanomaterial-stabilized pickering foam: Mechanism, classification, properties, and applications

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