Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability

Bai, Long; Lv, Shanshan; Xiang, Wenchao; Huan, Siqi; McClements, David Julian; Rojas, Orlando J.

doi:10.1016/j.foodhyd.2019.04.038

Cited by 221 publications

(122 citation statements)

References 47 publications

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“…Fat globule diameters were in the ranges of 0.1 to 3.4, 0.1 to 4.0, 0.1 to 1.6, and 0.1 to 2.0 µm for the samples containing 0.2, 0.4, 0.6, and 0.8% (w/v) fiber, respectively. The results obtained via SEM images (Figure ) and image analysis (Figure ) are similar to those of previous reports; oil droplet size decreases with an increase in nanocellulose loading (Bai et al., ; Carrillo, Nypelö, & Rojas, ).…”

Section: Resultssupporting

confidence: 89%

Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk

Kunchitwaranont

Chiewchan

Devahastin

2019

Journal of Food Science

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Feasibility of using nanocellulosic fiber (NF) from lime residues as a stabilizer for oil-in-water emulsion was investigated. One-step process to simultaneously prepare an emulsion and NF is proposed. NF could spontaneously form by adding appropriately prepared fiber powder into the test emulsion viz. coconut milk, which was subsequently subject to homogenization and sterilization. Properties of the samples, that is, microstructure, rheological properties, emulsion stability, and color, after sterilization and after 8-week storage at 30°C were determined. Sterilized samples exhibited pseudoplastic behavior. Samples containing higher NF concentrations exhibited higher viscosity; viscosity remained constant throughout the whole storage period. High emulsion stabilities (>97%) were observed for samples containing 0.4 to 0.8% (w/v) of NF. L * , C * , and h * of the samples were 79 to 80, 8 to 10, and 90, respectively. Three-dimensional network of NF (diameters < 50 nm) attached to fat globule surfaces formed during homogenization is postulated to help stabilize the emulsions.

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Section: Resultssupporting

confidence: 89%

Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk

Kunchitwaranont

Chiewchan

Devahastin

2019

Journal of Food Science

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“…15,16 Indeed, nanocellulose has been shown to be highly effective at inhibiting the coalescence of oil droplets. [17][18][19] This phenomenon is due to the ability of nanocellulose fibers to strongly adsorb to the oil droplet surfaces and create a thick viscoelastic gel-like coating. 16,17 The functional performance of nanocellulose can also be extended by carrying out chemical 20 or enzymatic 21 modifications.…”

Section: Introductionmentioning

confidence: 99%

Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends

Zhou

Liu

et al. 2019

J. Agric. Food Chem.

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Mixed Pickering emulsions were prepared by blending anionic nanocellulose-stabilized lipid droplets with cationic nanochitin-stabilized lipid droplets. Changes in the surface potential, particle size, shear viscosity, and morphology of the mixed emulsions were characterized when the droplet mixing ratio was varied. Emulsion properties could be tailored by altering the pH and mixing ratio. Surface potential measurements suggested that the nanochitin-coated lipid droplets adsorbed to the surfaces of the nanocellulose-coated lipid droplets, thereby dominating the overall electrical characteristics of the mixed emulsions. As a result, the mixed emulsions had better stability to coalescence than the single emulsions containing only nanocellulose-coated lipid droplets. Our results suggest that the physicochemical properties, shelf-life, and functional performance of Pickering emulsions may be modulated by blending different kinds of particlestabilized lipid droplets together.

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“… 13 Compared with those stabilized by surfactants, Pickering emulsions offer superior stability at relative low addition of the particles. 14 This is due to the irreversible adsorption of the latter at oil/water interfaces. Therefore, such high internal phase Pickering emulsions (HIPPEs) are preferred over those stabilized by amphiphile molecules, 15 for instance, in the formulation of cost-effective and environmentally friendly systems displaying superior storage stability.…”

Section: Introductionmentioning

confidence: 99%

High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam 

Zhu

Huan

Bai

et al. 2020

ACS Appl. Mater. Interfaces

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145

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Chitin nanofibrils (NCh, ∼10 nm lateral size) were produced under conditions that were less severe compared to those for other biomass-derived nanomaterials and used to formulate high internal phase Pickering emulsions (HIPPEs). Pre-emulsification followed by continuous oil feeding facilitated a “scaffold” with high elasticity, which arrested droplet mobility and coarsening, achieving edible oil-in-water emulsions with internal phase volume fraction as high as 88%. The high stabilization ability of rodlike NCh originated from the restricted coarsening, droplet breakage and coalescence upon emulsion formation. This was the result of (a) irreversible adsorption at the interface (wettability measurements by the captive bubble method) and (b) structuring in highly interconnected fibrillar networks in the continuous phase (rheology, cryo-SEM, and fluorescent microscopies). Because the surface energy of NCh can be tailored by pH (protonation of surface amino groups), emulsion formation was found to be pH-dependent. Emulsions produced at pH from 3 to 5 were most stable (at least for 3 weeks). Although at a higher pH NCh was dispersible and the three-phase contact angle indicated better interfacial wettability to the oil phase, the lower interdroplet repulsion caused coarsening at high oil loading. We further show the existence of a trade-off between NCh axial aspect and minimum NCh concentration to stabilize 88% oil-in-water HIPPEs: only 0.038 wt % (based on emulsion mass) NCh of high axial aspect was required compared to 0.064 wt % for the shorter one. The as-produced HIPPEs were easily textured by taking advantage of their elastic behavior and resilience to compositional changes. Hence, chitin-based HIPPEs were demonstrated as emulgel inks suitable for 3D printing (millimeter definition) via direct ink writing, e.g., for edible functional foods and ultralight solid foams displaying highly interconnected pores and for potential cell culturing applications.

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Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability

Cited by 221 publications

References 47 publications

Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk

Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk

Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends

High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam

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