Novel green strategy to improve the hydrophobicity of cellulose nanocrystals and the interfacial elasticity of Pickering emulsions

Pelegrini, Bruna Luíza; Fernandes, Fernando Manuel Bessa; Fernandes, Thiago; Oliveira, Jean Halison de; Rosseto, Hélen Cássia; O., A. G.; Reis, Adriano V.; Castelani, Emerson Vitor; Sobral, F. N. C.; Shirabayashi, Wesley Vagner Inês; Benyahia, Lazhar; Chassenieux, Christophe; Lima, Marli Miriam de Souza

doi:10.1007/s10570-021-03904-9

Cited by 8 publications

(2 citation statements)

References 239 publications

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“…Synergistic effects may occur between TEMPO-CNF and Tween 80 for stabilization of oil-in-water emulsions. Similarly, synergistic effects have been reported between nanocellulose and saponin (a natural emulsifier) [ 49 ]. In addition, in binary emulsion systems stabilized by pectin and Tween 80, it was reported that both pectin and Tween 80 adsorbed on the oil-water interface [ 50 ].…”

Section: Resultsmentioning

confidence: 93%

The Use of Corn Stover-Derived Nanocellulose as a Stabilizer of Oil-in-Water Emulsion

et al. 2023

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Agricultural byproducts such as corn stover are widely available sources for preparation of nanocellulose, which is an emerging green chemical with versatile applications. In this study, corn stover-derived nanocellulose was prepared via bleaching, alkaline treatment, 2,2,6,6-tetramethylpiperidin-1-oxyl (TEMPO) oxidation, and ultrasonication. The as-prepared TEMPO-oxidized cellulose nanofibril (TEMPO-CNF) was characterized by transmission electron microscopy, UV-Vis spectrophotometry, rheometry, and zeta potential measurement. Droplet size, phase behavior, and thermodynamic stability of TEMPO-CNF stabilized oil-in-water emulsions were investigated. Results show that TEMPO-CNF with a width of 4 nm, length of 353 nm, and surface charge of 1.48 mmol/g COO- can be prepared from corn stover. In addition, TEMPO-CNF can be used as an emulsion stabilizer for lemongrass essential oil loaded oil-in-water emulsion. This study is among the first to report that TEMPO-CNF improved the freeze-thaw stability of oil-in-water emulsions stabilized by small molecular weight surfactants (e.g., Tween 80).

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Section: Resultsmentioning

confidence: 93%

The Use of Corn Stover-Derived Nanocellulose as a Stabilizer of Oil-in-Water Emulsion

et al. 2023

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“…Emulsions formulated by Tween 80 and salted CNCs were physically stable against all thermodynamic stability tests, while emulsions formulated by Tween 80, or salted CNCs, or Tween 80 + unsalted CNC formed phase separation after certain thermodynamic stability tests. Similarly, synergistic effects have been reported between pectin and Tween 80 [40] and between nanocellulose and saponin [41], as well as between nanocellulose and methyl cellulose [42] on emulsion stabilization. The synergism between salted CNCs and Tween 80 is meaningful to develop stable emulsion products against environmental stresses for various types of applications.…”

Section: Nanoemulsions Stabilized By Cncs and Tween 80mentioning

confidence: 61%

Synergistic Stabilization of Nanoemulsion Using Nonionic Surfactants and Salt-Sensitive Cellulose Nanocrystals

Liu,

Abiol,

Friest

et al. 2023

Polymers

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Soybean stover is a lignocellulose biomass that is rich in cellulose. In the present study, soybean cellulose nanocrystals (CNCs) were prepared from soybean stover by alkaline treatment, bleaching treatment, acid hydrolysis, dialysis and ultrasonication. The as-prepared soybean CNC was characterized by transmission electron microscopy (TEM), zetasizer and rheometer. The effects of NaCl on the particle size, zeta potential, and viscosity of soybean CNC was studied. Soybean CNC was explored as an emulsion stabilizer for lemongrass-essential-oil-loaded emulsions. Soybean CNCs could stabilize the oil-in-water emulsion against coalescence but not flocculation. The addition of NaCl reduced the creaming index and enhanced the encapsulation efficiency and freeze–thaw stability of the CNC-stabilized emulsion. Salted CNC (i.e., CNC in the presence of NaCl) enhanced the thermodynamic stability (i.e., heating–cooling and freeze–thaw stability) of Tween 80 stabilized emulsion, while unsalted CNC did not. Synergistic effects existed between Tween 80 and salted CNC in stabilizing oil-in-water emulsions. The nanoemulsion stabilized with Tween 80 and salted CNC had a mean particle size of ~70 nm, and it was stable against all thermodynamic stability tests. This is the first study to report the synergistic interaction between salted CNC and small molecular weight surfactants (e.g., Tween 80) to improve the thermodynamic stability of nanoemulsion.

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Pickering emulsions co-stabilised by cellulose nanofibres and nicotinamide mononucleotide

Luo

Zhang

et al. 2022

Cellulose

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Emulsi ed solid particles adsorbed at the oil-water interface can stabilise Pickering emulsions by acting as a physical barrier to the coalescence of oil droplets. Cellulose nano bres (CNFs) have been used in food-grade Pickering emulsions because of their excellent performance as a low cost and sustainable material. Nicotinamide mononucleotide (NMN) is a small-molecule zwitterion with polar functionality capable of interacting with the CNFs. The ability of cationic CNFs and NMN to co-stabilise sun ower oil Pickering emulsions was investigated under various conditions using methods such as contact angle measurement, creaming stability, rheology, microscopy, thermal stability, and water-holding capacity. Emulsions with ultra-high stability, good gelation, and high plasticity were obtained using single-step shear dispersion with 0.25 wt% CNFs, 0.05-0.3 wt% NMN, and near-neutral pH. NMN stabilised the oilwater interface through electrostatic interactions and hydrogen bonding with CNFs. NMN transferred into the aqueous phase and interacted with CNFs to form a complex with a three-dimensional network structure, which improved the bulk viscosity and steric hindrance of the emulsion and created more compact adsorption of CNFs at the oil-water interfaces. Overall, the synergistic effects of various factors allow NMN to effectively co-stabilise Pickering emulsions with CNFs, making it an exciting method that can be used to encapsulate oil-soluble substances.

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Novel green strategy to improve the hydrophobicity of cellulose nanocrystals and the interfacial elasticity of Pickering emulsions

Cited by 8 publications

References 239 publications

The Use of Corn Stover-Derived Nanocellulose as a Stabilizer of Oil-in-Water Emulsion

The Use of Corn Stover-Derived Nanocellulose as a Stabilizer of Oil-in-Water Emulsion

Synergistic Stabilization of Nanoemulsion Using Nonionic Surfactants and Salt-Sensitive Cellulose Nanocrystals

Pickering emulsions co-stabilised by cellulose nanofibres and nicotinamide mononucleotide

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