Thermal insulation and antibacterial foam templated from bagasse nanocellulose /nisin complex stabilized Pickering emulsion

Lü, Peng; Zhao, Han; Zhang, Meng; Bi, Xinyuan; Ge, Xin; Wu, Min

doi:10.1016/j.colsurfb.2022.112881

Cited by 9 publications

(5 citation statements)

References 50 publications

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“…The nano‐cellulose and nano‐chitin particles prepared by acidic DESs were directly used to stabilize the emulsion, mainly relying on the hydrophilic groups (carboxyl, amino, hydroxyl) on the surface of them, and the oleophilic group (acetyl, ester, etc.) were combined with water and oil to form the emulsion 25 . It was observed that when the temperature of the droplets rose instantaneously after the electron beam irradiation, the nano‐cellulose on the surface of the oil‐phase droplet partially moved slowly until it gathered in the outer ring of the droplets and formed aggregates 26 .…”

Section: Resultsmentioning

confidence: 99%

“…were combined with water and oil to form the emulsion. 25 It was observed that when the temperature of the droplets rose instantaneously after the electron beam irradiation, the nano-cellulose on the surface of the oil-phase droplet partially moved slowly until it gathered in the outer ring of the droplets and formed aggregates. 26 According to Table S1, because the ratio of length and diameter of the nano-chitin was low, the compact arrangement of the nano-chitin on the surface of the droplet was less than that of the nano-cellulose.…”

Section: Characterization Of Emulsion Morphologymentioning

confidence: 99%

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Evaluation of Pickering emulsions stabilized with nano‐cellulose and nano‐chitin treated with deep eutectic solvent

Wu,

Lian,

Yuan

et al. 2023

J of Applied Polymer Sci

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Developing bio‐friendly and degradable Pickering emulsifiers as surfactants to replace traditional surfactants with bio‐toxicity is imperative in the food, coating, cosmetics, and pharmaceutical industries. Nanocellulose and chitin can be used directly as an emulsifier to prepare Pickering o/w emulsions. As the concentration of nanoparticles increases, the stability of the emulsion also increases, and an overly large nanoparticle aspect ratio is not conducive to the stabilization of the emulsion. In comparison, nanocellulose‐prepared Pickering emulsion has improved stability. Of these, nanocellulose prepared by DES with a molar ratio of 3:1 to LA:CC has been shown to have the best stability when used to equilibrate the oil/water mass ratio of 2/8. The Zeta potential is −38.4 mV, and the size of the droplets is the most uniform. With a mean droplet diameter of 770 nm. This study had certain research significance and reference value for the development of bio‐friendly surfactants.

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Section: Resultsmentioning

confidence: 99%

Section: Characterization Of Emulsion Morphologymentioning

confidence: 99%

Evaluation of Pickering emulsions stabilized with nano‐cellulose and nano‐chitin treated with deep eutectic solvent

Wu,

Lian,

Yuan

et al. 2023

J of Applied Polymer Sci

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“…The prepared particles were used as stabilizers for w/o Pickering emulsions. In our previous experiments, we used AESO Pickering emulsions as templates to prepare porous foams [ 19 , 32 , 33 ]. The effects of different particles and different oil–water ratios on the stability of emulsions were investigated by the characterization of centrifugal stability, rheological properties and viscosity of emulsions.…”

Section: Methodsmentioning

confidence: 99%

Preparation of Bio-Based Foams with a Uniform Pore Structure by Nanocellulose/Nisin/Waterborne-Polyurethane-Stabilized Pickering Emulsion

Chen¹,

Duan²,

Zhao³

et al. 2022

Polymers

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Bio-based porous materials can reduce energy consumption and environmental impact, and they have a possible application as packaging materials. In this study, a bio-based porous foam was prepared by using a Pickering emulsion as a template. Nisin and waterborne polyurethane (WPU) were used for physical modification of 2,2,6,6-tetramethyl piperidine-1-oxyl-oxidized cellulose nanocrystals (TOCNC). The obtained composite particles were applied as stabilizers for acrylated epoxidized soybean oil (AESO) Pickering emulsion. The stability of the emulsion was characterized by determination of the rheological properties and microscopic morphology of the emulsion. The emulsion stabilized by composite particles showed better stability compared to case when TOCNC were used. The porous foam was obtained by heating a composite-particles-stabilized Pickering emulsion at 90 °C for 2 h. SEM (scanning electron microscopy) images showed that the prepared foam had uniformly distributed pores. In addition, the thermal conductivity of the foam was 0.33 W/m·k, which was a significant decrease compared to the 3.92 W/m·k of the TOCNC foam. The introduction of nisin and WPU can reduce the thermal conductivity of the foam, and the physically modified, TOCNC-stabilized Pickering emulsion provides an effective means to preparing bio-based porous materials.

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“…Starches are an outstanding case as an alternative to polystyrene packing materials, and they have been successfully used to make bags, cups, food packaging, and even edible tableware (Bergel et al, 2018;Regubalan et al, 2018). Lu et al (2022) utilized a Pickering emulsion template stabilized by bagasse nanocellulose-nisin complex to prepare food packaging foam with thermal insulation and antibacterial properties, which was expected to enhance food safety in cold chain transportation. The results indicated that, compared with nanocellulose-based foam, the thermal conductivity of the nanocellulose-nisin foam was significantly reduced from 0.431 to 0.197 W/m K, which can be attributed to its increased porosity.…”

Section: Semisolid Foamsmentioning

confidence: 99%

“…The foam has good long-term stability due to the irreversibly adsorbed particles at the interface Polysaccharide-based particles OSA-modified quinoa starch granule, cellulose, and chitin (Dickinson, 2017); microcrystalline cellulose/chitosan complex particle (Ahsan et al, 2020); corn starch granule-whey protein isolate (Liu et al, 2022); bagasse nanocellulose-nisin complex particle (Lu et al, 2022) • A wide range of sources, natural and renewable, beneficial to health…”

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confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food‐grade materials (small‐molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small‐molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high‐efficiency food‐grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.

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Thermal insulation and antibacterial foam templated from bagasse nanocellulose /nisin complex stabilized Pickering emulsion

Cited by 9 publications

References 50 publications

Evaluation of Pickering emulsions stabilized with nano‐cellulose and nano‐chitin treated with deep eutectic solvent

Evaluation of Pickering emulsions stabilized with nano‐cellulose and nano‐chitin treated with deep eutectic solvent

Preparation of Bio-Based Foams with a Uniform Pore Structure by Nanocellulose/Nisin/Waterborne-Polyurethane-Stabilized Pickering Emulsion

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

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