Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

Chen, Qiuhong; Zheng, Jie; Xu, Yanteng; Yin, Shou-Wei; Liu, Fu; Tang, Chuan-He

doi:10.1016/j.foodhyd.2017.09.005

Cited by 227 publications

(87 citation statements)

References 29 publications

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“…This has resulted in the formulation of w/o emulsions without surfactants (Glatter and Glatter, 2013). Such surfactant-free nanoemulsions can be prepared by cooling the continuous phase below its melting temperature, which leads to formation of kinetically stable emulsion made up of lyotropic liquid crystalline nanostructure (Ridel et al, 2015;Duffus et al, 2016;Chen et al, 2018). Weighting agents are used in nanoemulsion preparation to impede the gravitational forces and reduce sedimentation and creaming.…”

Section: Composition Of Nanoemulsionsmentioning

confidence: 99%

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

289

141

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Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions. The composition and structure of the nanoemulsions can be controlled for the encapsulation and effective delivery of bioactive lipophilic compounds. Nanoemulsions have potential application in the food industry for the delivery of nutraceuticals, coloring and flavoring agents, and antimicrobials. The nanoemulsion formulations of active ingredients can be used for developing biodegradable coating and packaging films to enhance the quality, functional properties, nutritional value, and shelf life of foods. This review focuses on preparation of food grade nanoemulsions using high-energy methods and low-energy approaches and their characterization for physical properties, stability, and microstructure. The application of nanoemulsion formulations for sustainable food processing and improving the delivery of functional compounds, such as colorants, flavoring agents, nutraceuticals, and preservatives or antimicrobial agents in foods has been discussed.

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Section: Composition Of Nanoemulsionsmentioning

confidence: 99%

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

289

141

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“…In the food industry, Pickering emulsions using cellulose products as emulsifiers include cellulose nanocrystals chemically modified with octenyl succinic anhydride [26] or ethyl lauroyl arginate [27] and CMF modified with hydrophilic polymers (cellulose esters/ethers) or pretreated with enzymatical or carboxymethylation pretreatment as emulsifier/stabilizer in whipped toppings, sauces, foams, or bakery products [28,29]. In this way, cellulose is not digested by human beings, although it can be partially broken down into smaller components for absorption into the bloodstream and is considered as dietary fiber [30].…”

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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“…Generally, chemical modifications of cellulose have been made by grafting or adsorbing molecules on pristine cellulose surface, such as hydroxypropylmethyl groups [ 31 ], sodium carboxymethyl cellulose [ 32 ], dodecylamine [ 33 ], polystyrene [ 34 ], cinnamoyl chloride and butyryl chloride [ 35 ], phenyltrimethoxysilane [ 36 ] or octenyl succinic anhydride [ 30 , 37 ]. Others molecules have been grafted on cellulose to bring specific properties at PEs, as N -isopropylacrylamide, a thermo-responsive molecule [ 38 ], or poly[2-(dimethylamino)ethyl methacrylate], a pH-responsive molecule [ 39 ].…”

Section: Pickering Emulsions Stabilized With Modified Cellulosementioning

confidence: 99%

Interest of Pickering Emulsions for Sustainable Micro/Nanocellulose in Food and Cosmetic Applications

Perrin

Gillet²,

Gressin³

et al. 2020

Polymers

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In the present review, natural and non-toxic particles made of micro/nanocellulose were specifically targeted as stabilizers of emulsions located at dispersed and continuous phases interfaces (called Pickering Emulsions, PEs). PEs are biphasic systems stabilized by solid particles with a recent interest in food and cosmetic domains. PEs have been more and more studied in the last ten years due to their advantages compared to conventional emulsions with surfactants. PEs have already been stabilized with various types of particles and particularly cellulose. Even if some studies showed that PEs were more stable when cellulose was chemically modified, numerous other recent studies showed that unmodified micro/nanocellulose is also promising biomaterial to stabilize PEs. Micro/nanocelluloses can be extracted by various green processes from numerous agricultural wastes and co-products, as banana peels, corncob, ginkgo seed shells, lime residues, mangosteen rind, oil palm empty fruit bunches, pistachio shells, as well as wheat straw. Main green processes used to treat cellulose are grinding, high pressure homogenization, microfluidization, enzymatic hydrolysis, subcritical water, extrusion, electron beam irradiation, cryocrushing, microwaves or sonication. PEs formulated with cellulose clearly participate to a global sustainable development but, additional studies will be necessary to better understand PEs stability and improve properties.

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Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

Cited by 227 publications

References 29 publications

Nanoemulsions and Their Potential Applications in Food Industry

Nanoemulsions and Their Potential Applications in Food Industry

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

Interest of Pickering Emulsions for Sustainable Micro/Nanocellulose in Food and Cosmetic Applications

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