scholarly journals Salt-Responsive Pickering Emulsions Stabilized by Functionalized Cellulose Nanofibrils

Langmuir ◽  
2021 ◽  
Author(s):  
James C. Courtenay ◽  
Yun Jin ◽  
Julien Schmitt ◽  
Kazi M. Zakir Hossain ◽  
Najet Mahmoudi ◽  
...  
Keyword(s):  
Cellulose Nanofibrils ◽  
Pickering Emulsions

scholarly journals Surfactant-Free Cellulose Filaments Stabilized Oil in Water Emulsions

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.

Residual lignin in cellulose nanofibrils enhances the interfacial stabilization of Pickering emulsions

2021 ◽  
Vol 253 ◽  
pp. 117223
Author(s):  
Shasha Guo ◽  
Xia Li ◽  
Yishan Kuang ◽  
Jianming Liao ◽  
Kai Liu ◽  
...  
Keyword(s):  
Cellulose Nanofibrils ◽  
Residual Lignin ◽  
Pickering Emulsions

Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin

2020 ◽  
pp. 106451 ◽  
Author(s):  
Shanshan Lv ◽  
Hualu Zhou ◽  
Long Bai ◽  
Orlando J. Rojas ◽  
David Julian McClements
Keyword(s):  
Cellulose Nanofibrils ◽  
Pickering Emulsions ◽  
Food Grade

Stabilization of Pickering Emulsions by Bacterial Cellulose Nanofibrils

2015 ◽  
Vol 645-646 ◽  
pp. 1247-1254 ◽  
Author(s):  
Wei Fu ◽  
Yang Liu ◽  
Chen Yang ◽  
Wen Hua Wang ◽  
Man Wang ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Emulsion Stability ◽  
Ph Value ◽  
Cellulose Nanofibrils ◽  
Pickering Emulsions ◽  
Sustainable Food ◽  
Ph Values ◽  
Oil Water ◽  
Maize Oil

In order to develop safe and sustainable food and pharmaceutical emulsions, bacterial cellulose (BC) nanofibrils were prepared to stabilize maize oil/water Pickering emulsions. The influence of BC content and pH value on the emulsion stability was explored. Droplet diameters decreased with BC contents in emulsions. At pH 12, the emulsions were most stable among all tested pH values. The transformation of emulsion structure from liquid to gel-like at 8-15°C with BC content higher than 1.55 g/L is predominantly depended on the viscoelastic entangled BC network. These results can have meaningful inspiration of designing edible food and pharmaceutical emulsions.

Carboxymethyl Cellulose Nanofibrils with a Treelike Matrix: Preparation and Behavior of Pickering Emulsions Stabilization

2019 ◽  
Vol 7 (15) ◽  
pp. 12887-12896 ◽  
Author(s):  
Jie Wei ◽  
Yi Zhou ◽  
Yanyan Lv ◽  
Jianquan Wang ◽  
Chao Jia ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Cellulose Nanofibrils ◽  
Pickering Emulsions ◽  
And Behavior ◽  
Matrix Preparation

Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance

2020 ◽  
Vol 108 ◽  
pp. 106025 ◽  
Author(s):  
Xingzhong Zhang ◽  
Xiaogang Luo ◽  
Yixiang Wang ◽  
Yan Li ◽  
Bin Li ◽  
...  
Keyword(s):  
Soy Protein ◽  
Cellulose Nanofibrils ◽  
Pickering Emulsions ◽  
Influence Of Ph

Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Long Bai ◽  
Siqi Huan ◽  
Ya Zhu ◽  
Guang Chu ◽  
David Julian McClements ◽  
...  
Keyword(s):  
Cellulose Nanofibrils ◽  
Edible Films ◽  
Natural Food ◽  
Annual Review ◽  
Publication Date ◽  
Pickering Emulsions ◽  
Stimuli Responsive ◽  
Food Ingredients ◽  
Functional Ingredients ◽  
Potential Safety

In this article, the application of nanocelluloses, especially cellulose nanofibrils and cellulose nanocrystals, as functional ingredients in foods is reviewed. These ingredients offer a sustainable and economic source of natural plant-based nanoparticles. Nanocelluloses are particularly suitable for altering the physicochemical, sensory, and nutritional properties of foods because of their ability to create novel structures. For instance, they can adsorb to air–water or oil–water interfaces and stabilize foams or emulsions, self-assemble in aqueous solutions to form gel networks, and act as fillers or fat replacers. The functionality of nanocelluloses can be extended by chemical functionalization of their surfaces or by using them in combination with other natural food ingredients, such as biosurfactants or biopolymers. As a result, it is possible to create stimuli-responsive, tailorable, and/or active functional biomaterials suitable for a range of food applications. In this article, we describe the chemistry, structure, and physicochemical properties of cellulose as well as their relevance for the application of nanocelluloses as functional ingredients in foods. Special emphasis is given to their use as particle stabilizers in Pickering emulsions, but we also discuss their potential application for creating innovative biomaterials with novel functional attributes, such as edible films and packaging. Finally, some of the challenges associated with using nanocelluloses in foods are critically evaluated, including their potential safety and consumer acceptance. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 25, 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

scholarly journals Inhibition of oil digestion in Pickering emulsions stabilized by oxidized cellulose nanofibrils for low-calorie food design

RSC Advances ◽  
2019 ◽  
Vol 9 (26) ◽  
pp. 14966-14973 ◽  
Author(s):  
Bin Liu ◽  
Yanli Zhu ◽  
Jingnan Tian ◽  
Tong Guan ◽  
Dan Li ◽  
...  
Keyword(s):  
Cellulose Nanofibrils ◽  
Pickering Emulsion ◽  
Oxidized Cellulose ◽  
Pickering Emulsions ◽  
Low Calorie ◽  
Food Design

Oil digestion in CNF-stabilized Pickering emulsion was inhibited effectively.

Bacterial cellulose nanofibrils-armored Pickering emulsions with limited influx of metal ions

2021 ◽  
Vol 258 ◽  
pp. 117730
Author(s):  
Hye Min Seo ◽  
Minjeong Seo ◽  
Kyounghee Shin ◽  
Sunyoung Choi ◽  
Jin Woong Kim
Keyword(s):  
Metal Ions ◽  
Bacterial Cellulose ◽  
Cellulose Nanofibrils ◽  
Pickering Emulsions
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