Fabrication and characterization of rice bran oil-in-water Pickering emulsion stabilized by cellulose nanocrystals

Angkuratipakorn, Thamonwan; Sriprai, Athikhun; Tantrawong, Sukrit; Chaiyasit, Wilailak; Singkhonrat, Jirada

doi:10.1016/j.colsurfa.2017.03.014

Cited by 75 publications

(26 citation statements)

References 45 publications

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“…It has a wide range of applications, such as being used as an encapsulation carrier and Pickering emulsion stabiliser 12,13 . CNC can be produced from various cellulosic sources such as palm biomass, cotton, barley, rice husk and garlic straw 14 . Conventionally, it is produced through mineral acid hydrolysis using sulfuric acid or hydrochloric acid 15 .…”

Section: Introductionmentioning

confidence: 99%

Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier

Soo

Tang

et al. 2021

J Sci Food Agric

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BACKGROUND Palm pressed fibre (PPF) is a cellulose‐rich biomass residue produced during palm oil extraction. Its high cellulose content allows the isolation of cellulose nanocrystal (CNC). CNC has attracted scientific interest due to its biodegradability, biocompatibility and low cost. The present study isolated CNC from PPF using a cation exchange resin, which is an environmentally friendly and less harsh hydrolysis method than conventional mineral acid hydrolysis. Isolated CNC was used to stabilise an oil‐in‐water emulsion and the emulsion stability was evaluated in terms of droplet size, morphology and physical stability. RESULTS PPF was subjected to alkali and bleach treatment prior to hydrolysis, which successfully removed 54% and 75% of non‐cellulosic components (hemicellulose and lignin, respectively). Hydrolysis conditions of 5 h, 15:1 (w/w) resin‐to‐pulp ratio and 50 °C produced CNC particles of 50–100 nm in length. CNC had a crystallinity index of 42% and appeared rod‐like morphologically. CNC‐stabilised emulsion had better stability when used in combination with soy lecithin (SL), a well‐established, commonly used food stabiliser. Emulsion stabilised by the binary mixture of CNC and SL had droplet size, morphology and physical stability comparable to those of emulsion stabilised using SL. CONCLUSIONS CNC was successfully isolated from PPF through a cation exchange resin. This offers an alternative usage for the underutilised PPF to be converted into value‐added products. Isolated CNC was also found to have promising potential in the stabilisation of Pickering emulsions. These results provide useful information indicating CNC as a natural and sustainable stabiliser for food, cosmeceutical and pharmaceutical applications. © 2021 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier

Soo

Tang

et al. 2021

J Sci Food Agric

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“…Unlike that observed for CNC emulsions, they have a cloudy background and indications of heterogeneity in the samples. Turbidity and irregularity are gel characteristics, and this behavior is more pronounced for samples 13, 17, and 10, which have as a common parameter the CNF concentration of 1%, indicating that smaller concentrations are not su cient for the formation of a stable three-dimensional structure, resulting in the free movement of oil drops and their approximation (instability mechanism) (Kalashnikova et al 2011;Angkuratipakorn et al 2017). According to Li et al, the formation of a gel layer decreases the tendency to coalescence due to steric impairments caused by bers (Li et al 2019b).…”

Section: Emulsions' Morphologymentioning

confidence: 99%

Linalool Essential Oil/Nanocellulose-Based Pickering Emulsions: An In-Depth Investigation of Processing Parameters

Souza¹,

Marciano²,

Ferreira³

et al. 2021

Preprint

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This study aims to prepare nanocellulose-based emulsions using linalool essential oil using different processing parameters and correlating them with emulsions' stability and particle size. The investigated parameters were cellulose morphology (CNC or CNF) and concentration (0.5 or 1 wt%), essential oil concentration (20 or 30% v/v), homogenization speed (10,000 or 12,000 rpm), and time (3 or 7 minutes). The emulsions were tested by droplet size, morphology, and storage stability. The Design of Experiments (DoE) was used to understand each parameter's effects in the emulsions' characteristics and the statistical results. Each nanocellulose morphology presented a type of stabilization in emulsions and different ideal process parameters. CNC-emulsions showed as optimum parameters 30% essential oil and 7 minutes preparation, reflecting the higher necessary energy for the efficient CNCs adsorption in the O/W interface, and the maximum stability was ~ 50% by electrostatic interactions. CNF-emulsions showed optimum parameters 1% CNF and 12,000 rpm homogenization speed, reflecting the necessary parameters to convert the suspensions into gels where the droplets are well-coated by the fibers. This study is a pioneer in an in-depth understanding of the processing parameters' impact on emulsion stability and will be a guideline for future studies with different solid particles and oil phases.

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“…Despite the increasing interest in the field of particle‐stabilized emulsions, there is a significant demand for particles that stem from food‐approved components and could be produced at commercial scale. A wide range of materials have been used for fabrication of Pickering emulsions including inorganic particles like silica (Sadeghpour, Pirolt, & Glatter, 2013), clay (Cauvin, Colver, & Bon, 2005) and alumina (Khosravani, Alaei, Rashidi, Ramazani, & Ershadi, 2013), chitin (Larbi et al., 2018) and chitosan (Li et al., 2019), proteins (Dai, Sun, Wei, Mao, & Gao, 2018; Qin, Luo, & Peng, 2018; Xiao, Lu, & Huang, 2017), starch (Ge et al., 2017; Saari, Fuentes, Sjöö, Rayner, & Wahlgren, 2017; Timgren, Rayner, Sjöö, & Dejmek, 2011), cellulose (Angkuratipakorn, Sriprai, Tantrawong, Chaiyasit, & Singkhonrat, 2017), and some flavonoids (Aditya, Hamilton, & Norton, 2017). There are also few reports on stabilization of emulsions with solid lipid‐based particles such as glyceryl stearyl citrate, tristearin, tripalmitin, palm stearin, tricaprylin, and glyceryl tristearate and waxes (Gupta & Rousseau, 2012; Schröder et al., 2017; Schröder, Sprakel, Schroën, Spaen, & Berton‐Carabin, 2018; Zafeiri, Smith, Norton & Spyropoulos, 2017).…”

Section: Wax‐based Delivery Systemsmentioning

confidence: 99%

Wax‐based delivery systems: Preparation, characterization, and food applications

Soleimanian

Goli

Shirvani

et al. 2020

Comp Rev Food Sci Food Safe

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The development of lipid-based delivery systems has attracted much attention over the last years and a wide variety of strategies and formulations are currently available to encapsulate, protect, and target delivery of bioactive and functional lipophilic constituents within the food and pharmaceutical industries. Waxes are crystalline lipid material, consisting of a complex mixture of long-chain fatty acids and fatty alcohols, hydrocarbons, aldehydes, and ketones and show great promises as constituents of carrier systems. Most of waxes are classified under food-grade category and show high availability at a low cost. This review article has provided a comprehensive summary of research on major carriers containing wax as one of the main constituents, including solid lipid nanoparticles, nanostructured lipid carriers, oleogels, and Pickering emulsions, with a focus on their food applications. The physical and chemical nature of natural waxes are described in the first while the second part deals with the structure, formulation, main methods of preparation, characterization, and finally utilization of each type of wax-based delivery system for specific food applications.

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Fabrication and characterization of rice bran oil-in-water Pickering emulsion stabilized by cellulose nanocrystals

Cited by 75 publications

References 45 publications

Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier

Preparation of palm (Elaeis oleifera) pressed fibre cellulose nanocrystals via cation exchange resin: characterisation and evaluation as Pickering emulsifier

Linalool Essential Oil/Nanocellulose-Based Pickering Emulsions: An In-Depth Investigation of Processing Parameters

Wax‐based delivery systems: Preparation, characterization, and food applications

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