Production of nanocellulose with different length from ginkgo seed shells and applications for oil in water Pickering emulsions

A pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was controlled based on the oligoimide particle concentration. The oligoimide particles were tested to prepare Pickering emulsions using various kinds of oils. The oil-in-water Pickering emulsions were successfully applied to prepare microcapsules of the emulsion droplets. Our new Pickering emulsion stabilizer has the advantages of easy synthesis, no need for surface modification, and the capability of stabilizing both oil-in-water and water-in-oil emulsions.

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New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

10.5772/intechopen.99892 ◽

2021 ◽

Author(s):

Arantzazu Santamaria-Echart ◽

Isabel P. Fernandes ◽

Samara C. Silva ◽

Stephany C. Rezende ◽

Giovana Colucci ◽

...

Keyword(s):

Circular Economy ◽

Food Industry ◽

Solid Particles ◽

Microbial Fermentation ◽

Bibliometric Data ◽

Pickering Emulsions ◽

Double Emulsions ◽

Oil In Water ◽

Food Applications ◽

New Generation

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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Core Flooding of Complex Nanoscale Colloidal Dispersions for Enhanced Oil Recovery by in Situ Formation of Stable Oil-in-Water Pickering Emulsions

Energy & Fuels ◽

10.1021/acs.energyfuels.5b02806 ◽

2016 ◽

Vol 30 (4) ◽

pp. 2628-2635 ◽

Cited By ~ 42

Author(s):

Ki Youl Yoon ◽

Han Am Son ◽

Sang Koo Choi ◽

Jin Woong Kim ◽

Won Mo Sung ◽

...

Keyword(s):

Enhanced Oil Recovery ◽

Oil Recovery ◽

Colloidal Dispersions ◽

Pickering Emulsions ◽

Core Flooding ◽

Oil In Water ◽

In Situ Formation

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Preparation of a synergistically stabilized oil-in-water paraffin Pickering emulsion for potential application in wood treatment

Holzforschung ◽

10.1515/hf-2017-0154 ◽

2018 ◽

Vol 72 (6) ◽

pp. 489-497 ◽

Cited By ~ 5

Author(s):

Jun Jiang ◽

Jinzhen Cao ◽

Wang Wang ◽

Haiying Shen

Keyword(s):

Mechanical Properties ◽

Cell Wall ◽

Size Distribution ◽

Droplet Size ◽

Surface Hardness ◽

Pickering Emulsion ◽

Silica Particles ◽

Morphological Properties ◽

Pickering Emulsions ◽

Oil In Water

AbstractPickering emulsions (emulsions stabilized by solid-state additives) are attractive as they have strong similarities with traditional surfactant-based emulsions. In this study, an oil-in-water (O/W) paraffin Pickering emulsion system with satisfying stability and small droplet size distribution was developed by hydrophilic silica particles and traditional surfactants as mixed emulsifiers. The droplet morphology and size distribution were observed by optical microscopy and a laser particle analyzer. The emulsion stability was improved and the droplet size was reduced after addition of a suitable amount of silica particles. The silica concentration of 1% showed the optimal effect among all the levels observed (0.1, 0.5, 1 and 2%). Wood was impregnated with the prepared emulsion, and the chemical and morphological properties of the product were investigated by Fourier-transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) combined with energy-dispersed X-ray analysis (SEM-EDXA). Moreover, the hydrophobicity, thermal properties, surface hardness, axial compression strength (CS) and dynamic mechanical properties were tested. The silica was evenly distributed in the wood cell wall and thus there was a synergistic positive effect from the paraffin and silica in the cell wall leading to better hydrophobicity, improved surface hardness and mechanical properties including the thermal stability.

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

ACS Applied Materials & Interfaces ◽

10.1021/acsami.9b23430 ◽

2020 ◽

Vol 12 (9) ◽

pp. 11240-11251 ◽

Cited By ~ 14

Author(s):

Ya Zhu ◽

Siqi Huan ◽

Long Bai ◽

Annika Ketola ◽

Xuetong Shi ◽

...

Keyword(s):

Pickering Emulsions ◽

Internal Phase ◽

Oil In Water

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Amphiphilic Carbonaceous Microsphere-Stabilized Oil-in-Water Pickering Emulsions and Their Applications in Enzyme Catalysis

ChemPlusChem ◽

10.1002/cplu.201600127 ◽

2016 ◽

Vol 81 (7) ◽

pp. 629-636 ◽

Cited By ~ 9

Author(s):

Li Liu ◽

Linlin Jiang ◽

Xiaomin Xie ◽

Sen Yang

Keyword(s):

Enzyme Catalysis ◽

Pickering Emulsions ◽

Oil In Water

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Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability

Foods ◽

10.3390/foods10081735 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1735

Author(s):

Alican Akcicek ◽

Fatih Bozkurt ◽

Cansu Akgül ◽

Salih Karasu

Keyword(s):

Encapsulation Efficiency ◽

In Vitro Release ◽

Olive Pomace ◽

Pickering Emulsions ◽

Chia Seed ◽

Oil In Water ◽

Wall Materials ◽

Seed Gum ◽

Vitro Release

The aim of this study was to determine the potential use of rocket seed and chia seed gum as wall materials, to encapsulate and to prevent degradation of olive pomace extract (OPE) in polymeric nanoparticles, and to characterize olive pomace extract-loaded rocket seed gum nanoparticles (RSGNPs) and chia seed gum nanoparticles (CSGNPs). The phenolic profile of olive pomace extract and physicochemical properties of olive pomace, rocket seed gum (RSG), and chia seed gum (CSG) were determined. The characterization of the nanoparticles was performed using particle size and zeta potential measurement, differential scanning calorimeter (DSC), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), encapsulation efficiency (EE%), in vitro release, and antioxidant activity analyses. Nanoparticles were used to form oil in water Pickering emulsions and were evaluated by oxitest. The RSGNPs and CSGNPs showed spherical shape in irregular form, had an average size 318 ± 3.11 nm and 490 ± 8.67 nm, and zeta potential values of-22.6 ± 1.23 and -29.9 ± 2.57, 25 respectively. The encapsulation efficiency of the RSGNPs and CSGNPs were found to be 67.01 ± 4.29% and 82.86 ± 4.13%, respectively. The OPE-RSGNP and OPE-CSGNP presented peaks at the 1248 cm−1 and 1350 cm−1 which represented that C-O groups and deformation of OH, respectively, shifted compared to the OPE (1252.53 cm−1 and 1394.69 cm−1). The shift in wave numbers showed interactions of a phenolic compound of OPE within the RSG and CSG, respectively. In vitro release study showed that the encapsulation of OPE in RSGNPs and CSGNPs led to a delay of the OPE released in physiological pH. The total phenolic content and antioxidant capacity of RSGNPs and CSGNPs increased when the OPE-loaded RSGNPs and CSGNPs were formed. The encapsulation of OPE in RSGNPs and CSGNPs and the IP values of the oil in water Pickering emulsions containing OPE-RSGNPs and OPE-CSGNPs were higher than OPE, proving that OPE-loaded RSGNPs and CSGNPs significantly increased oxidative stability of Pickering emulsions. These results suggest that the RSG and CSG could have the potential to be utilized as wall materials for nanoencapsulation and prevent degradation of cold-pressed olive pomace phenolic extract.

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Surfactant-Free Cellulose Filaments Stabilized Oil in Water Emulsions

10.21203/rs.3.rs-374430/v1 ◽

2021 ◽

Author(s):

Amir Varamesh ◽

Ragesh Prathapan ◽

Ali Telmadarreie ◽

Jia Li ◽

Keith Gourlay ◽

...

Keyword(s):

Droplet Size ◽

Fluorescent Protein ◽

Fluorescent Microscopy ◽

Cellulose Nanofibrils ◽

Continuous Phase ◽

Carbohydrate Binding ◽

Pickering Emulsions ◽

Cellulosic Material ◽

Oil In Water ◽

Wide Range

Abstract There has been significant interest over recent years in the production and application of sustainable and green materials. Among these, nanocellulose has incurred great interest because of its exceptional properties and wide range of potential applications, including in Pickering emulsions. However, the production cost of these cellulosic materials has limited their application. In this study, the capability of a new type of cheaper cellulosic material, cellulose filaments (CFs), in formulating stable oil in water Pickering emulsions was investigated and compared with three conventional nanocelluloses, namely cellulose nanocrystals (CNCs), cellulose nanofibrils (CNFs) and TEMPO-oxidized CNFs (TEMPO-CNFs). Results showed that CFs can provide stable surfactant-free emulsions over wide ranges of salt concentration (0 – 500 mM) and pH (2 – 10), as indicated by the near constant oil droplet size and dewatering index of the emulsions. This is due to the ability of CFs to strongly adsorb to the oil and water interface, as evidenced by visualizing labeled CFs with engineered carbohydrate-binding module (CBM2a) conjugated with green fluorescent protein (CBM2a-eGFP) under fluorescent microscopy. Compared to the emulsions stabilized by other types of nanocelluloses, the CFs-stabilized emulsion demonstrated a larger average droplet size and comparable (with CNFs) or better (than CNCs and TEMPO-CNFs) stability, which is partially attributed to the higher viscosity of continuous phase in the presence of CFs. The results of this study demonstrate the use of CFs as a novel and cheaper cellulosic material for stabilizing emulsions, which opens the door to a range of markets from the food industry to engineering applications.

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