Oil-in-water Pickering emulsions <ce:italic>via</ce:italic> microfluidization with cellulose nanocrystals: 1. Formation and stability
Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optim...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Bai, Long [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019transfer abstract |
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| Umfang: |
10 |
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| Übergeordnetes Werk: |
Enthalten in: Constructing heterogeneous conductive network with core-shell AgFe - Jiang, Tao ELSEVIER, 2022, Amsterdam |
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| Übergeordnetes Werk: |
volume:96 ; year:2019 ; pages:699-708 ; extent:10 |
| Links: |
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| DOI / URN: |
10.1016/j.foodhyd.2019.04.038 |
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ELV047312807 |
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| 520 | |a Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. | ||
| 520 | |a Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. | ||
| 650 | 7 | |a Microfluidization |2 Elsevier | |
| 650 | 7 | |a Cellulose nanocrystals |2 Elsevier | |
| 650 | 7 | |a Food emulsion |2 Elsevier | |
| 650 | 7 | |a High stability |2 Elsevier | |
| 650 | 7 | |a Environmental stress |2 Elsevier | |
| 700 | 1 | |a Lv, Shanshan |4 oth | |
| 700 | 1 | |a Xiang, Wenchao |4 oth | |
| 700 | 1 | |a Huan, Siqi |4 oth | |
| 700 | 1 | |a McClements, David Julian |4 oth | |
| 700 | 1 | |a Rojas, Orlando J. |4 oth | |
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10.1016/j.foodhyd.2019.04.038 doi GBV00000000000682.pica (DE-627)ELV047312807 (ELSEVIER)S0268-005X(19)30103-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Bai, Long verfasserin aut Oil-in-water Pickering emulsions <ce:italic>via</ce:italic> microfluidization with cellulose nanocrystals: 1. Formation and stability 2019transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Microfluidization Elsevier Cellulose nanocrystals Elsevier Food emulsion Elsevier High stability Elsevier Environmental stress Elsevier Lv, Shanshan oth Xiang, Wenchao oth Huan, Siqi oth McClements, David Julian oth Rojas, Orlando J. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:96 year:2019 pages:699-708 extent:10 https://doi.org/10.1016/j.foodhyd.2019.04.038 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 96 2019 699-708 10 |
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10.1016/j.foodhyd.2019.04.038 doi GBV00000000000682.pica (DE-627)ELV047312807 (ELSEVIER)S0268-005X(19)30103-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Bai, Long verfasserin aut Oil-in-water Pickering emulsions <ce:italic>via</ce:italic> microfluidization with cellulose nanocrystals: 1. Formation and stability 2019transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Microfluidization Elsevier Cellulose nanocrystals Elsevier Food emulsion Elsevier High stability Elsevier Environmental stress Elsevier Lv, Shanshan oth Xiang, Wenchao oth Huan, Siqi oth McClements, David Julian oth Rojas, Orlando J. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:96 year:2019 pages:699-708 extent:10 https://doi.org/10.1016/j.foodhyd.2019.04.038 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 96 2019 699-708 10 |
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10.1016/j.foodhyd.2019.04.038 doi GBV00000000000682.pica (DE-627)ELV047312807 (ELSEVIER)S0268-005X(19)30103-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Bai, Long verfasserin aut Oil-in-water Pickering emulsions <ce:italic>via</ce:italic> microfluidization with cellulose nanocrystals: 1. Formation and stability 2019transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Microfluidization Elsevier Cellulose nanocrystals Elsevier Food emulsion Elsevier High stability Elsevier Environmental stress Elsevier Lv, Shanshan oth Xiang, Wenchao oth Huan, Siqi oth McClements, David Julian oth Rojas, Orlando J. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:96 year:2019 pages:699-708 extent:10 https://doi.org/10.1016/j.foodhyd.2019.04.038 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 96 2019 699-708 10 |
| allfieldsGer |
10.1016/j.foodhyd.2019.04.038 doi GBV00000000000682.pica (DE-627)ELV047312807 (ELSEVIER)S0268-005X(19)30103-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Bai, Long verfasserin aut Oil-in-water Pickering emulsions <ce:italic>via</ce:italic> microfluidization with cellulose nanocrystals: 1. Formation and stability 2019transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Microfluidization Elsevier Cellulose nanocrystals Elsevier Food emulsion Elsevier High stability Elsevier Environmental stress Elsevier Lv, Shanshan oth Xiang, Wenchao oth Huan, Siqi oth McClements, David Julian oth Rojas, Orlando J. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:96 year:2019 pages:699-708 extent:10 https://doi.org/10.1016/j.foodhyd.2019.04.038 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 96 2019 699-708 10 |
| allfieldsSound |
10.1016/j.foodhyd.2019.04.038 doi GBV00000000000682.pica (DE-627)ELV047312807 (ELSEVIER)S0268-005X(19)30103-1 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Bai, Long verfasserin aut Oil-in-water Pickering emulsions <ce:italic>via</ce:italic> microfluidization with cellulose nanocrystals: 1. Formation and stability 2019transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. Microfluidization Elsevier Cellulose nanocrystals Elsevier Food emulsion Elsevier High stability Elsevier Environmental stress Elsevier Lv, Shanshan oth Xiang, Wenchao oth Huan, Siqi oth McClements, David Julian oth Rojas, Orlando J. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:96 year:2019 pages:699-708 extent:10 https://doi.org/10.1016/j.foodhyd.2019.04.038 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 96 2019 699-708 10 |
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Enthalten in Constructing heterogeneous conductive network with core-shell AgFe Amsterdam volume:96 year:2019 pages:699-708 extent:10 |
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Oil-in-water Pickering emulsions <ce:italic>via</ce:italic> microfluidization with cellulose nanocrystals: 1. Formation and stability |
| abstract |
Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. |
| abstractGer |
Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. |
| abstract_unstemmed |
Oil-in-water Pickering emulsions were successfully prepared via high-energy microfluidization using cellulose nanocrystals (CNC) as interfacial stabilizers. The influence of microfluidization pressure, CNC concentration, and oil type on droplet size and emulsion stability was determined. Under optimized homogenization conditions, CNC formed and stabilized emulsions based on corn, fish, sunflower, flax, orange, and MCT oils. The droplet size decreased with increasing microfluidization pressure from 9 to 17 kpsi, but then increased slightly at 19 kpsi. The creaming stability of the emulsions increased with CNC concentration, which was mainly attributed to the decrease in droplet size (mean particle diameter < 1 μm at CNC-to-oil ratios greater than 1:10) and slightly increased viscosity. The Pickering emulsions were stable to droplet coalescence, presumably due to strong electrostatic and steric repulsions between the lipid droplets carrying adsorbed nanoparticles. The Pickering emulsions had good stability over a range of environmental stresses: pH 3 to 10; NaCl ≤ 100 mM; temperature from 30 to 90 °C. Droplet flocculation was, however, observed under more acidic conditions (pH 2) and at high ionic strength (200–500 mM NaCl), owing to electrostatic screening. Our results indicate that microfluidization is an effective method for forming CNC-stabilized Pickering emulsions suitable for utilization in the food industry. |
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