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Enzymatically produced nanocellulose as emulsifier for Pickering emulsion

Jingwei Cui, Mokarram Hossain Orcid Logo, Zaigui Wang, Chunyu Chang Orcid Logo

Food Hydrocolloids, Volume: 144, Start page: 108997

Swansea University Author: Mokarram Hossain Orcid Logo

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DOI (Published version): 10.1016/j.foodhyd.2023.108997

Abstract

With the increasing demand for label-friendly emulsion products, chemical treatments and the addition of non-natural ingredients are inadvisable in food, cosmetic, and pharmaceutical sectors. The current research proposed a green development strategy from nanocellulose production to emulsion prepara...

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Published in: Food Hydrocolloids
ISSN: 0268-005X
Published: Elsevier BV 2023
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URI: https://cronfa.swan.ac.uk/Record/cronfa63676
Abstract: With the increasing demand for label-friendly emulsion products, chemical treatments and the addition of non-natural ingredients are inadvisable in food, cosmetic, and pharmaceutical sectors. The current research proposed a green development strategy from nanocellulose production to emulsion preparation, i.e., enzymatically prepared nanocellulose (ENC) for stabilizing O/W Pickering emulsions. Benefiting from a mild enzymatic reaction, ENC inherently had low Zeta potential and oil/water interfacial tension, facilitating the formation of stable Pickering emulsions. Biphasic fluorescence staining, emulsion polymerization, and rheology were employed to investigate the emulsification characteristics of ENC, establishing the interfacial adsorption behavior and concentration-dependent phase behavior of ENC-stabilized Pickering emulsions. Importantly, due to strong particle-particle and interface-particle interactions dominated by van der Waals forces and hydrogen bonding, ENC-stabilized Pickering emulsions exhibited excellent stability under different temperatures, pH values, NaCl concentrations, and centrifugation. This work provides a green pathway for the development of nanocellulose-based Pickering emulsions.
College: Faculty of Science and Engineering
Funders: This work was financially supported by the National Natural Science Foundation of China (52073217, 51873164), the National Key Research and Development Program of China (2018YFE0123700), and Key Research and Development Program of Hubei Province (2020BCA079).
Start Page: 108997

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