Pickering emulsion stabilized by cellulosic fibers: Morphological properties-interfacial stabilization-rheological behavior relationships

Yuan, Tianzhong; Zeng, Jinsong; Wang, Bin; Cheng, Zheng; Chen, Kefu

doi:10.1016/j.carbpol.2021.118339

Cited by 76 publications

(32 citation statements)

References 51 publications

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“…The viscosity of HPH-NC and HPH-TP emulsions showed the typical non-Newtonian shear thinning behavior, which is markedly different from the Newtonian behavior observed for surfactant-stabilized emulsions [34]. The decrease in viscosity can be linked to the breakdown of the entangled network of nanofiber bundles and their orientation along flow lines upon the shear force application [35]. Moreover, it was observed that the HPH-NC emulsion is characterized by higher viscosity values than emulsions prepared with BM-cellulose.…”

Section: Characterization Of Nanocellulose-stabilized Pickering Emulsionsmentioning

confidence: 74%

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

Pirozzi

Capuano

Avolio

et al. 2021

Foods

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This work aimed at studying the stabilization of O/W Pickering emulsions using nanosized cellulosic material, produced from raw cellulose or tomato pomace through different mechanical treatments, such as ball milling (BM) and high-pressure homogenization (HPH). The cellulose nanofibrils obtained via HPH, which exhibited longer fibers with higher flexibility than those obtained via ball milling, are characterized by lower interfacial tension values and higher viscosity, as well as better emulsion stabilization capability. Emulsion stability tests, carried out at 4 °C for 28 d or under centrifugation at different pH values (2.0, 7.0, and 12.0), revealed that HPH-treated cellulose limited the occurrence of coalescence phenomena and significantly slowed down gravitational separation in comparison with BM-treated cellulose. HPH-treated cellulose was responsible for the formation of a 3D network structure in the continuous phase, entrapping the oil droplets also due to the affinity with the cellulose nanofibrils, whereas BM-treated cellulose produced fibers with a more compact structure, which did adequately cover the oil droplets. HPH-treated tomato pomace gave similar results in terms of particle morphology and interfacial tension, and slightly lower emulsion stabilization capability than HPH-treated cellulose, suggesting that the used mechanical disruption process does not require cellulose isolation for its efficient defibrillation.

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Section: Characterization Of Nanocellulose-stabilized Pickering Emulsionsmentioning

confidence: 74%

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

Pirozzi

Capuano

Avolio

et al. 2021

Foods

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“…We obtained separated and well-distinguished droplets in this work, reflecting the steric repulsion and physical stability generated by the CNFs. Yuan et al [49] used cellulosic fibers to stabilize the emulsions and obtained large particle clusters. Figure 4b shows the optical microscopy images obtained for CNF-stabilized cinnamon emulsions.…”

Section: Morphologymentioning

confidence: 99%

Cinnamon Essential Oil Nanocellulose-Based Pickering Emulsions: Processing Parameters Effect on Their Formation, Stabilization, and Antimicrobial Activity

et al. 2021

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This work aimed to prepare nanocellulose-based Pickering emulsions using cinnamon essential oil. Different formulations were investigated by varying the preparation time, homogenization speed, oil and nanocellulose concentration, and morphology. The emulsions were first characterized by droplet size, morphologies, and storage stability. The Design of Experiments (DoE) was used to evaluate the parameter’s effects on the emulsions’ stability, and the emulsions with optimum particle size and stability were evaluated by antimicrobial activity. The more stable emulsions required higher energy in the system to obtain efficient emulsification. The cellulose nanocrystal (CNC) emulsions showed a 30% oil volume as a constant to obtain a low creaming index (34.4% and 42.8%) and zeta potential values around −29 mV, indicating an electrostatic stabilization. The cellulose nanofiber (CNF) emulsions showed 100% stability after a month using a 20% oil volume as a constant and Zeta potential values around −15 mV, indicating a steric stabilization. CNF-emulsions’ inhibition halos for Bacilus subtilis were 30.1 ± 3.7% smaller than those found in CNC-emulsions (65 ± 2.9 mm), while Pseudomonasaeruginosas almost do not present differences in the inhibition halos. These results suggest that the nanocellulose morphology may promote a regulation on the EO migration to the medium, as well that this migration ratio does not affect the bacteria.

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“…The network structure was established as a space barrier by OIDF, which prevented emulsion droplets from coalesce and maintained the stability of the emulsions. Yuan et al [ 32 ] also found the formation of a 3D network structure of droplet fibers in the Pickering emulsion system stabilized by cellulose fibers. Meanwhile, it is also clearly observed that the network structure of the OIDF-Pickering emulsion stabilized by modified OIDF showed more loosening, while the network structure of the OIDF-Pickering emulsion stabilized by the unmodified OIDF showed more densely ( Figure 4 B), which is related to the higher porosity and lower bulk density of the modified OIDF after the modification treatment [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

“…When the applied stress is greater than the yield stress, the emulsion begins to flow, so the yield stress (

) can be used to predict the stability of the network structure in the emulsions [ 36 ]. As shown in Figure 5 B, the yield stress (

) of OIDF-Pickering emulsions stabilized by unmodified and modified OIDF were 3.16 and 4.77 Pa, respectively, which were higher than that of different morphologies of cellulosic fibers, including extruded cellulose, incomplete nano fibrotic cellulose of 0.28 Pa, incomplete nano fibrotic cellulose of 0.96 Pa, and complete nano fibrotic cellulose of 2.90 Pa [ 32 ]. The consequence is mainly attributed to higher porosity, resulting in dispersion of resistance to shear stress and electrostatic repulsion force between modified OIDF, as well as increased stability in the network structure [ 22 ].…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber

Bao

Xue

Yang

et al. 2021

Foods

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Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-products.

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Pickering emulsion stabilized by cellulosic fibers: Morphological properties-interfacial stabilization-rheological behavior relationships

Cited by 76 publications

References 51 publications

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

Cinnamon Essential Oil Nanocellulose-Based Pickering Emulsions: Processing Parameters Effect on Their Formation, Stabilization, and Antimicrobial Activity

Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber

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