Enhanced emulsifying properties of wood-based cellulose nanocrystals as Pickering emulsion stabilizer

Gong, Xiaoyu; Wang, Yixiang; Chen, Lingyun

doi:10.1016/j.carbpol.2017.04.024

Cited by 86 publications

(38 citation statements)

References 28 publications

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“…In addition, Yokota et al reported that cellulose nanofibrils prepared by aqueous counter collision had higher emulsification abilities due to exposure of inherently hydrophobic surface planes of it [ 34 ]. In the research work of Gong et al, modified oxidized cellulose nanocrystals (m-O-CNCs) were used as Pickering emulsion stabilizer due to hydrophobic domains comprised of phenyl groups [ 35 ]. Additionally, Zhai et al used bacterial cellulose (BC) nanoparticles with the sustainability and good bio-compatibility by hydrochloric acid hydrolysis to stabilize Pickering emulsions with a peanut oil concentration of 15% ( v / v ) [ 36 ].…”

Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.

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Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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“…An alternative approach is hydrophobic modification of the CNCs with various substances, such as succinic anhydride (Liu, Sun, Zhang, Ren, & Geng, 2006), octenyl succinic anhydride (OSA) (Chen et al, 2018), phenyltrimethylammonium chloride (Gong, Wang, & Chen, 2017) and organic acids (hexanoic acid and dodecanoic acid) (Lee et al, 2011). Such modified CNCs (MCNCs) can be used as the sole stabiliser without the need for any surfactant or protein.…”

Section: Introductionmentioning

confidence: 99%

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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“…To overcome this limitation, hydrophobic modification has been used to improve the wettability of CNCs in the oil phase and thus to enhance the stability of the emulsion. To date, various chemicals have been used to modify CNCs, such as succinic anhydride (Liu, Sun, Zhang, Ren, & Geng, 2006), hexanoic acid and dodecanoic acid (Lee et al, 2011), phenyltrimethylammonium chloride (Gong, Wang, & Chen, 2017) and octenyl succinic anhydride (OSA) (Chen et al, 2018). For food application, OSA is the preferred candidate because it has been used in the food industry to modify starch for decades (Nilsson & Bergenståhl, 2007;da Silva et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids

Loveday

Singh

et al. 2020

Food Chemistry

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Pickering emulsions (PEs) were stabilised by modified cellulose nanocrystals PEs were used as novel delivery vehicles (DVs) for short-chain fatty acids (SCFAs) PEs demonstrated droplet flocculation but no coalescence during gastric digestion Gastric flocculation reduced droplet surface area and altered the lipolysis profile SCFAs (~ 65%) remaining in the intestinal digesta suggest PEs as effective DVs

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Enhanced emulsifying properties of wood-based cellulose nanocrystals as Pickering emulsion stabilizer

Cited by 86 publications

References 28 publications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

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

Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acids

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