Pickering emulsions stabilized by naturally derived or biodegradable particles

Calabrese, Vincenzo; Courtenay, James C.; Edler, Karen J.; Scott, Janet L.

doi:10.1016/j.cogsc.2018.07.002

Cited by 140 publications

(57 citation statements)

References 78 publications

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“…Pickering emulsion is the emulsion system stabilized by fine particles adsorbed at oil‐water interface (Calabrese, Courtenay, Edler, & Scott, ). Particles adhered at the interface form a mechanical (steric) barrier, which helps prevent coalescence of emulsion droplets (Dickinson, ).…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…PEs are stabilized by solid particles which can be of different morphologies, like fibrils, spheres, platelets, nanosheets, rods, cylinders, as well as cubes [ 11 , 12 ]. These particles have necessarily to be smaller than the droplets, and thus have generally a micro/nanoscale size.…”

Section: Introductionmentioning

confidence: 99%

“…These particles have necessarily to be smaller than the droplets, and thus have generally a micro/nanoscale size. Many particles have already used to stabilize PEs like silica, calcium carbonate, graphene, polysaccharides (cellulose, chitosan, starch), proteins (from lentil, chickpea, lupin, soy), polyphenol crystals, or synthetic polymer particles [ 12 , 13 , 14 ]. Contrary to surfactants, these particles did not stabilize emulsions by reducing interfacial tension, but by forming a physical barrier and a network which constituted an obstacle between two contiguous droplets and avoided droplets coalescence ( Figure 1 ).…”

Section: Introductionmentioning

confidence: 99%

“…If a particle has a contact angle below 90°, it is hydrophilic and, according to the Bancroft rule, enables to stabilize O/W emulsions. On the contrary, if the contact angle is above 90°, the particle is hydrophobic and enables to stabilize W/O emulsions [ 1 , 11 , 12 , 13 ]. Recently, authors studied also oil-in-oil emulsions stabilization by solid particles [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

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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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“…3,12 CNP assembly across water/oil (W/O) interfaces has been broadly investigated in the context of Pickering emulsions, since CNP are good emulsion stabilizers. 13,14 The physicochemical properties of such emulsions are dictated by the coupled bulk (e.g., droplet-droplet interactions) and W/O interfacial properties (e.g., interfacial binding and rigidity). Although information regarding the bulk properties of emulsions can be obtained using several techniques (e.g., rheology, scattering techniques), probing the interfacial properties of microscopic droplets can be a challenge.…”

Section: Introductionmentioning

confidence: 99%

Charge-driven interfacial gelation of cellulose nanofibrils across the water/oil interface

et al. 2020

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Pickering emulsions stabilized by naturally derived or biodegradable particles

Cited by 140 publications

References 78 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

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

Charge-driven interfacial gelation of cellulose nanofibrils across the water/oil interface

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