Preparation of cellulose nanocrystals from asparagus (Asparagus officinalis L.) and their applications to palm oil/water Pickering emulsion

Wang, Wenhang; Du, Guanhua; Li, Cong; Zhang, Hongjie; Long, Yuqiao; Ni, Yonghao

doi:10.1016/j.carbpol.2016.05.052

Cited by 112 publications

(40 citation statements)

References 39 publications

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“…For Pickering emulsion stabilization, nano-scale cellulose is used with various aspect ratios (from few nanometers to tens of nanometers in width and from tens of nanometers to few micrometers in length) ( Table 2). The nano-scale cellulose used can be cellulose nanocrystals (CNC) (also called cellulose microcrystals, nanoparticles whiskers, nanorods, rod-like or needle-like particles) [193,195,[198][199][200], microfibrillated cellulose (MFC) (also called cellulose nanofibers or nanofibrils) [196,197] or cellulose microgels [191]. In their review, Siro & Plackett [229] and Habibi et al [232] described the preparation methods of respectively MFC and CNC.…”

Section: Cellulose-based Particlesmentioning

confidence: 99%

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Albert

Beladjine

Tsapis

et al. 2019

Journal of Controlled Release

314

243

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Section: Cellulose-based Particlesmentioning

confidence: 99%

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Albert

Beladjine

Tsapis

et al. 2019

Journal of Controlled Release

314

243

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“… 19 Stability is a key indicator of emulsion quality where oil coalescence is unacceptable for consumer products. Commonly, CNC-based Pickering emulsions show creaming or oiling-off after preparation, 20 which is due to the large droplet diameter that results from the limited interfacial activity of CNC. 21 The oil phase usually reported for CNC-based Pickering emulsions usually consists of low-viscosity synthetic oils.…”

Section: Introductionmentioning

confidence: 99%

Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals

et al. 2018

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We report on high-internal-phase, oil-in-water Pickering emulsions that are stable against coalescence during storage. Viscous, edible oil (sunflower) was emulsified by combining naturally derived cellulose nanocrystals (CNCs) and a food-grade, biobased cationic surfactant obtained from lauric acid and L-arginine (ethyl lauroyl arginate, LAE). The interactions between CNC and LAE were elucidated by isothermal titration calorimetry (ITC) and supplementary techniques. LAE adsorption on CNC surfaces and its effect on nanoparticle electrostatic stabilization, aggregation state, and emulsifying ability was studied and related to the properties of resultant oil-in-water emulsions. Pickering systems with tunable droplet diameter and stability against oil coalescence during long-term storage were controllably achieved depending on LAE loading. The underlying stabilization mechanism was found to depend on the type of complex formed, the LAE structures adsorbed on the cellulose nanoparticles (as unimer or as adsorbed admicelles), the presence of free LAE in the aqueous phase, and the equivalent alkane number of the oil phase (sunflower and dodecane oils were compared). The results extend the potential of CNC in the formulation of high-quality and edible Pickering emulsions. The functional properties imparted by LAE, a highly effective molecule against food pathogens and spoilage organisms, open new opportunities in food, cosmetics, and pharmaceutical applications, where the presence of CNC plays a critical role in achieving synergistic effects with LAE.

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“…For nanocellulose, cellulose nanocrystals from asparagus ( Asparagus officinalis L .) (Wang et al., ) and microfibrillated cellulose from mangosteen ( Garcinia mangostana L .) (Winuprasith & Suphantharika, ) preliminarily showed their potential applications in food emulsion.…”

Section: Introductionmentioning

confidence: 99%

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Wang

Jia

Gao

et al. 2018

Journal of Food Science

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Cellulose nanofibers present a variety of distinguishing properties, such as large surface area, great stability and high strength. The ability to stabilize emulsions and good biocompatibility enlarge its application in food. In this study, we attempted to use cellulose nanofibers and its palm oil Pickering emulsion as fat substitutes to partly replace the original fat of pork emulsified sausages, hoping to provide some basic information for using cellulose nanofibers and its Pickering emulsion as fat substitute to high fiber, low fat meat products.

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Preparation of cellulose nanocrystals from asparagus (Asparagus officinalis L.) and their applications to palm oil/water Pickering emulsion

Cited by 112 publications

References 39 publications

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

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