Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

Dai, Hongjie; Wu, Jihong; Zhang, Huan; Chen, Yuan; Ma, Liang; Huang, Huihua; Ying, Huang; Zhang, Yuhao

doi:10.1016/j.tifs.2020.05.016

Cited by 208 publications

(103 citation statements)

References 151 publications

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“…To improve the performance of a conventional emulsion, layer‐by‐layer or multilayer emulsion, emulsion gel and Pickering emulsion have been introduced (Anandharamakrishnan & Ishwarya, 2015; Dai et al., 2020; Dickinson, 2011; Grigoriev & Miller, 2009; Guzey & McClements, 2006; Lu, Mao, Hou, Miao, & Gao, 2019; McClements, 2017; Shchukina & Shchukin, 2012; Winuprasith et al., 2018). To prepare a multilayer emulsion, a primary emulsion is first prepared with a charged emulsifier.…”

Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Yun

Devahastin

Chiewchan

2021

Comp Rev Food Sci Food Safe

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Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat‐sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co‐extrusion; emulsion‐, micelle‐, and liposome‐based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low‐surface tension and low‐viscosity encapsulants, high‐stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow‐hole or porous microstructures resulted from the use of high‐viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.

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Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Yun

Devahastin

Chiewchan

2021

Comp Rev Food Sci Food Safe

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“…Protein-based Pickering particles include alcohol-soluble plant proteins such as zein [109], kafirin [110], and gliadin [46], and water-soluble plant or animal proteins, such as soy protein [111,112], quinoa protein [113], gelatin [114,115], ovotransferrin [116], whey protein [117,118], and β-lactoglobulin (β-Lg) [119]. These proteins can be converted into nanoparticles, microgels, or fibrils that are suitable as Pickering emulsifiers using various methods, including antisolvent, thermal, and pH precipitation methods.…”

Section: Pickering Emulsionsmentioning

confidence: 99%

“…Cellulose is another commonly used polysaccharide to prepare Pickering emulsions. In particular, cellulose nanocrystals and nanofibrils have received considerable interest due to their amphiphilic nature, high aspect ratio, large elastic modulus, and ease of modification [114,133]. In addition, chitin nanocrystals [134][135][136], chitin nanofibers [137], and chitosan-tripolyphosphate (TPP) nanoparticles [138] have also been shown to act as Pickering particles.…”

Section: Pickering Emulsionsmentioning

confidence: 99%

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Tan

McClements

2021

Foods

148

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The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.

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“…The stabilisation mechanism is possible on account of interfacial adsorption, electrostatic stabilisation, interfacial network formation and shape anisotropy 21 . Application of CNC in Pickering emulsions is essential in the food industry for delivering bioactive compounds, improving stability and controlling lipid digestion 22 …”

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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Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge

Cited by 208 publications

References 151 publications

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

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

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