Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH

Mikulcová, Veronika; Bordes, Romain; Minařík, Antonín; Kašpárková, Věra

doi:10.1016/j.foodhyd.2018.01.034

Cited by 92 publications

(33 citation statements)

References 41 publications

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“…Another study on 20 wt% O/W emulsions stabilised by carboxylated CNCs (0.1 wt%) reported similar droplet sizes (Mikulcov, Bordes, Minarik, & Kasparkov, 2018) to those obtained in our study. However, in their study, the microscopic structure of the emulsions was not examined.…”

Section: Characteristics Of Mcnc-based Pickering O/w Emulsionssupporting

confidence: 91%

Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength

et al. 2020

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The aims of this study were to hydrophobically modify cellulose nanocrystals (CNCs), investigate the ability of such modified CNCs (MCNCs) to stabilise Pickering oil-in-water (O/W) emulsions and understand their stability at different pHs (2.0-7.0) and ionic strengths (0-150 mM NaCl). Structural changes that resulted from esterifying CNCs with octenyl succinic anhydride (OSA) were determined using Fourier transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD), transmission electron microscopy (TEM) and wettability analysis. The stability of the Pickering O/W emulsions (20 wt% oil, 0.05 1.00 wt% MCNCs) was assessed using droplet sizing, microscopy,-potential, apparent viscosity and oscillatory rheological measurements. FTIR spectroscopy confirmed a decrease in the intensity of the-OHassociated band because of reaction of the hydroxyl group with OSA. XRD indicated a lower (11.5%) crystallinity index in MCNCs. TEM revealed that there was no change in morphology of the needle-shaped CNCs upon OSA modification (length/diameter = 40 100 nm/2 4 nm). Hydrophobic modification of CNCs with OSA was evidenced by an increase in static water contact angle from 56 o (untreated CNCs) to 80.2 o (MCNCs) which allowed the MCNCs to be partially wetted by both the phases and stabilise O/W emulsions. The Pickering emulsions showed droplet flocculation at pH < 4.0 (without addition of NaCl) or ionic strength ≥ 20 mM NaCl (pH 7.0), with a predominant elastic gel-like behaviour observed at ≥ 20 mM NaCl. Resistance of MCNC-based Pickering emulsions to coalescence and responsiveness to flocculation at bio-relevant pHs and ionic strengths show promise in the design of delivery vehicles.

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Section: Characteristics Of Mcnc-based Pickering O/w Emulsionssupporting

confidence: 91%

Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength

et al. 2020

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“…For this reason, sunflower oil went up on the top of the cylinder due to its immiscibility. Some researchers have studied the size of oil droplets formed in the emulsion phase depending on the O/W ratio with milled cellulose [9] and carboxylated cellulose nanocrystals [18]. In both cases, the droplets size slightly increased with the O/W ratio.…”

Section: Stability Over Timementioning

confidence: 99%

“…Cellulose products have also been used to prepare Pickering emulsions as milled cellulose [9]; cellulose nanofibers (CNF) chemically modified using lauroyl chloride [10]; bacterial cellulose [11]; hydroxypropyl microcellulose [12]; cellulose microfibers (CMF) treated with essential oils [13]; chemically unmodified cellulose nano/microcrystals using different alkanes as the oil phase [14][15][16][17]; and chemically modified cellulose, such as sulfated [10], carboxylated [18], or grafted cellulose nanocrystals [19]. To obtain these products, mechanical treatments, such as homogenization, are used.…”

Section: Introductionmentioning

confidence: 99%

Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry

et al. 2019

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Pickering emulsions are emulsions stabilized by solid particles, which generally provide a more stable system than traditional surfactants. Among various solid stabilizers, bio-based particles from renewable resources, such as micro- and nanofibrillated cellulose, may open up new opportunities for the future of Pickering emulsions owing to their properties of nanosize, biodegradability, biocompatibility, and renewability. The aim of this research was to obtain oil-in water (O/W) Pickering emulsions using cellulose microfibers (CMF) produced from cotton cellulose linters by mechanical treatment through a high-pressure homogenizer. The O/W Pickering emulsions were prepared with different O/W ratios by mixing edible oil (sunflower oil) with water containing CMF at concentrations of up to 1.0 wt%. The apparent viscosity of the separated emulsion phase was measured. Results showed the feasibility of using low concentration of CMF for preparing and stabilizing Pickering emulsions, with the apparent viscosity of the emulsion phase increasing 60–90 times with respect to the sunflower oil, for a shear rate of 1 s−1. In addition, theoretical nutrition facts of the emulsions were calculated and compared with other fats used in foods, showing that they can be a promising low-calorie product containing dietary fiber, replacing trans and saturated fats in foods.

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“…Nanocellulose, both in the forms of nanocrystals and cellulose nanofibers, has been recently used for stabilization of many oil‐in‐water emulsions (Li et al., ; Lu et al., ; Mikulcová, Bordes, Minařík, & Kašpárková, ). Nanocellulose has indeed been suggested as a stabilizer in many food systems including salad dressing (Turbak, Snyder, & Sandberg, ), gravy sauce (Turbak et al., ), and ice cream (Velásquez‐Cock et al., ).…”

Section: Introductionmentioning

confidence: 99%

Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk

Kunchitwaranont

Chiewchan

Devahastin

2019

Journal of Food Science

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Feasibility of using nanocellulosic fiber (NF) from lime residues as a stabilizer for oil-in-water emulsion was investigated. One-step process to simultaneously prepare an emulsion and NF is proposed. NF could spontaneously form by adding appropriately prepared fiber powder into the test emulsion viz. coconut milk, which was subsequently subject to homogenization and sterilization. Properties of the samples, that is, microstructure, rheological properties, emulsion stability, and color, after sterilization and after 8-week storage at 30°C were determined. Sterilized samples exhibited pseudoplastic behavior. Samples containing higher NF concentrations exhibited higher viscosity; viscosity remained constant throughout the whole storage period. High emulsion stabilities (>97%) were observed for samples containing 0.4 to 0.8% (w/v) of NF. L * , C * , and h * of the samples were 79 to 80, 8 to 10, and 90, respectively. Three-dimensional network of NF (diameters < 50 nm) attached to fat globule surfaces formed during homogenization is postulated to help stabilize the emulsions.

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Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH

Cited by 92 publications

References 41 publications

Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength

Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength

Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry

Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk

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