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

Sánchez-Salvador, Jose Luis; Balea, Ana; Monte, M. Concepción; Blanco, Ángeles; Negro, Carlos

doi:10.3390/app9020359

Cited by 58 publications

(29 citation statements)

References 45 publications

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“…In the research of Sanchez-Salvador et al, O/W Pickering emulsions could be obtained by using cellulose microfibers (CMF) produced from cotton cellulose linters by mechanical treatment through a high-pressure homogenizer [ 33 ]. Results showed that the apparent viscosity of the emulsion phase in Pickering emulsion containing 1.0 wt% CMF increase 60–90 times with respect to the sunflower oil.…”

Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

“…Several edible materials such as cellulose derivatives, plant proteins and PSMs have been exploited to fabricate structured edible oils. [ 118 ] Jose et al used cellulose microfibers (CMF) produced from cotton cellulose linters by a high-pressure homogenizer preparing O/W Pickering emulsions, which were considered as an alternative to trans and saturated fats in the food industry [ 33 ].…”

Section: Applications Of Pickering Emulsion In Food Fieldmentioning

confidence: 99%

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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%

Section: Applications Of Pickering Emulsion In Food Fieldmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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“…Oil-in-water (O/W) emulsions are systems consisting of oil phase dispersed in aqueous phase [1]. They are used in many food products, such as salad dressings and mayonnaise [2,3]. Conventionally, O/W emulsions are prepared and stabilized by surfactants, but recent reports have focused on O/W Pickering emulsions, which are stabilized by nanoparticles [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Wang

2020

Molecules

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The aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules within tannic acid-induced gelatin hydrolysate (GED-TA) particles. The ability of the genipin-treated GED-TA (GP-GED-TA) to stabilize emulsions was evaluated by Turbiscan analysis and droplet-size changes. For comparison, gelatin hydrolysate (GE) and tannic acid-induced gelatin hydrolysate particles (GED-TA) were used as controls. The mean diameters of GED, GED-TA, and GP-GED-TA particles were 0.68 ± 0.1 nm, 66.2 ± 8.4 nm, and 66.9 ± 7.2 nm, respectively. Nanomechanic analysis using atomic force microscopy(AFM) indicated the average Young’s modulu of the GP-GED-TA particles was 760.8 ± 112.0 Mpa, indicating the GP-GED-TA were soft particles. The Turbiscan stability indexes (lower values indicate a more stable emulsion) of the emulsions stabilized with GED, GED-TA, and GP-GED-TA, after storage for three days, were 28.6 ± 1.5, 19.3 ± 4.8, and 4.4 ± 1.3, respectively. After one, or 60 days of storage, the volume-weighted mean diameters (D[4,3]) of oil droplets stabilized by GP-GED-TA were 1.19 ± 0.11 μm and 1.18 ± 0.1 µm, respectively. The D[4,3] of oil droplets stabilized by GED-TA, however, increased from 108.3 ± 5.1 μm to 164.3 ± 19.1 μm during the storage. Overall, the GP-GED-TA gel particles have considerable potential for stabilization of O/W emulsions in food products.

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“…The industrial sectors that have the largest potential volume of NCs are paper, paperboard, packaging products, plastics, building and construction materials, textiles, automobile parts, and environmental treatments [22,39,40,41,42,43,44,45,46]. Low-volume applications include medical implants, tissue engineering, drug carriers, wound dressings, aerospace materials, cosmetics, hygiene products, pharmaceuticals, food additives/stabilizers, and paint additives [47,48,49]. In recent years, many research groups and industries have been extensively working on groundbreaking innovations to expand the market for NC products and to open up new potential applications in different areas, such as three-dimensional (3D) printing [50], energy devices [51], printed electronics [52], or energy smart materials [53].…”

Section: Introductionmentioning

confidence: 99%

Nanocelluloses: Natural-Based Materials for Fiber-Reinforced Cement Composites. A Critical Review

et al. 2019

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Nanocelluloses (NCs) are bio-based nano-structurated products that open up new solutions for natural material sciences. Although a high number of papers have described their production, properties, and potential applications in multiple industrial sectors, no review to date has focused on their possible use in cementitious composites, which is the aim of this review. It describes how they could be applied in the manufacturing process as a raw material or an additive. NCs improve mechanical properties (internal bonding strength, modulus of elasticity (MOE), and modulus of rupture (MOR)), alter the rheology of the cement paste, and affect the physical properties of cements/cementitious composites. Additionally, the interactions between NCs and the other components of the fiber cement matrix are analyzed. The final result depends on many factors, such as the NC type, the dosage addition mode, the dispersion, the matrix type, and the curing process. However, all of these factors have not been studied in full so far. This review has also identified a number of unexplored areas of great potential for future research in relation to NC applications for fiber-reinforced cement composites, which will include their use as a surface treatment agent, an anionic flocculant, or an additive for wastewater treatment. Although NCs remain expensive, the market perspective is very promising.

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

Cited by 58 publications

References 45 publications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Nanocelluloses: Natural-Based Materials for Fiber-Reinforced Cement Composites. A Critical Review

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