1
|
Yu S, Peng G, Jiao J, Liu P, Li H, Xi J, Wu D. Chitin nanocrystals-stabilized emulsion as template for fabricating injectable suspension containing polylactide hollow microspheres. Carbohydr Polym 2024; 337:122176. [PMID: 38710562 DOI: 10.1016/j.carbpol.2024.122176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/08/2024]
Abstract
One of the promising applications of rod-like chitin nanocrystals (ChNCs) is the use as particle emulsifier to develop Pickering emulsions. We reported a ChNC-stabilized oil-in-water emulsion system, and developed a Pickering emulsion-templated method to prepare polylactide (PLA) hollow microspheres here. The results showed that both non-modified ChNCs and acetylated ChNCs could well emulsify the dichloromethane (DCM) solution of PLA-in-aqueous mannitol solution systems, forming very stable emulsions. At the same oil-to-water ratios and ChNC loadings, the emulsion stability was improved with increasing acetylation levels of ChNCs, accompanied by reduced size of droplets. Through the solvent evaporation, the PLA hollow microspheres were templated successfully, and the surface structure was also strongly dependent on the acetylation level of ChNCs. At a low level of acetylation, the single-hole or multi-hole surface structure formed, which was attributed to the out-diffusion of DCM caused by the solvent extraction and evaporation. These surface defects decreased with increased acetylation levels of ChNCs. Moreover, the aqueous suspension with as-obtained PLA microspheres revealed shear-thinning property and good biocompatibility, thereby had promising application as injectable fillers. This work can provide useful information around tuning surface structures of the Pickering emulsion-templated polymer hollow microspheres by regulating acetylation level of ChNCs.
Collapse
Affiliation(s)
- Sumin Yu
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Guangni Peng
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Jiali Jiao
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Peng Liu
- Shanghai Isiris Medical Co. Ltd., Shanghai 201400, PR China
| | - Huajun Li
- Medical College, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Juqun Xi
- Medical College, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Defeng Wu
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China.
| |
Collapse
|
2
|
Bernice QQL, Chong WT, Thilakarathna RCN, Tong SC, Tang TK, Phuah ET, Lee YY. Palm-based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine-like reduced fat spread as fat replacer. J Food Sci 2024. [PMID: 38992871 DOI: 10.1111/1750-3841.17240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 06/02/2024] [Accepted: 06/21/2024] [Indexed: 07/13/2024]
Abstract
Nanofibrillated cellulose (NFC) from plant biomass is becoming popular, attributed to the protective encapsulation of bioactive compounds in Pickering emulsion, preventing degradation and stabilizing the emulsion. NFC, as a natural dietary fiber, is a prominent fat replacer, providing a quality enhancement to reduced-fat products. In this study, NFC Pickering emulsions were prepared at NFC concentrations of 0.2%, 0.4%, 0.6%, 0.8%, and 1% to encapsulate carotenoids. The NFC Pickering emulsions at NFC concentrations of 0.4%, 0.6%, 0.8%, and 1% were incorporated into margarine-like reduced fat (3%) spreads as the aqueous phase. Characterization of both NFC Pickering emulsion and the incorporated NFC Pickering emulsion, margarine-like reduced fat spreads, was conducted with mastersizer, rheometer, spectrophotometer, and texture analyzer. The particle size (73.67 ± 0.35 to 94.73 ± 2.21 nm), viscosity (138.36 ± 3.35 to 10545.00 ± 567.10 mPa s), and creaming stability (25% to 100% stable) of the NFC Pickering emulsions were increased significantly when increasing the NFC concentration, whereas the encapsulation efficiency was highest at NFC 0.4% and 0.6%. Although imitating the viscoelastic solid-like behavior of margarine was difficult, the NFC Pickering emulsion properties were still able to enhance hardness, slip melting point, and color of the reduced fat spreads compared to the full-fat margarine, especially at 0.6% of NFC. Overall, extensive performances of NFC can be seen in encapsulating carotenoids, especially at NFC concentrations of 0.4% and 0.6%, with the enhancement of Pickering emulsion stability while portraying futuristic possibilities as a fat replacer in margarine optimally at 0.6% of NFC concentration. PRACTICAL APPLICATION: Nanocellulose extracted from palm dried long fiber was utilized to encapsulate carotenoids and replace fats in margarine-like reduced fat (3%) spreads. Our study portrayed high encapsulation efficiency and successful fat replacement with promising stability performances. Hence, nanocellulose displayed extensive potential as encapsulating agents and fat replacers while providing quality and sustainability enhancements in reduced-fat food.
Collapse
Affiliation(s)
| | - Wai Ting Chong
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - R C N Thilakarathna
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Shi Cheng Tong
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
| | - Teck-Kim Tang
- Malaysia Palm Oil Board, Bandar Baru Bangi, Selangor, Malaysia
| | - Eng-Tong Phuah
- Department of Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Tecknologi Brunei, Gadong, Brunei Darussalam
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia
- Monash Industry Plant Oils Research Laboratory, Monash University Malaysia, Subang Jaya, Selangor, Malaysia
| |
Collapse
|
3
|
Sagiri SS, Samateh M, John G. Investigating the Emulsifying Mechanism of Stereoisomeric Sugar Fatty Acyl Molecular Gelators. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:13763-13772. [PMID: 38937253 DOI: 10.1021/acs.langmuir.3c03274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/29/2024]
Abstract
The emulsifying mechanism of supramolecular stereoisomeric sugar fatty acyl molecular gelators was evaluated. In-house-synthesized mannitol dioctanoate (M8) and sorbitol dioctanoate (S8) were tested. The stereoisomeric difference between the sugar groups significantly affected the gelation and emulsifying properties of the gelators. M8 and S8 formed oleogels at 2 and 3.5% (w/v) and emulsified water up to 30 and 60% (v/v), respectively. Microscopy showed that the gelator fibers are at the W/O interfaces, demonstrating a solid particle or network mode of stabilization. The long fibers of M8 were unable to completely encompass the water droplets, resulting in poor emulsification. Small, hair-like fibers of S8 showed better emulsification. When sunflower wax (SFW, 1% w/v) was added as a coemulsifier, synergetic action between the wax and S8 improved the stability of emulsions. Such synergy was not seen between SFW and M8, henceforth emulsion stability was not improved. This study proved that a subtle stereoisomeric difference at the molecular level can greatly alter the supramolecular and emulsifying properties of sugar-fatty acyl compounds.
Collapse
Affiliation(s)
- Sai Sateesh Sagiri
- Department of Chemistry and Biochemistry, the City College of New York, 160 Convent Avenue, New York, New York 10031, United States
| | - Malick Samateh
- Department of Chemistry and Biochemistry, the City College of New York, 160 Convent Avenue, New York, New York 10031, United States
- Doctoral Program in Chemistry, the City University of New York, Graduate Center, New York, New York 10016, United States
| | - George John
- Department of Chemistry and Biochemistry, the City College of New York, 160 Convent Avenue, New York, New York 10031, United States
- Doctoral Program in Chemistry, the City University of New York, Graduate Center, New York, New York 10016, United States
| |
Collapse
|
4
|
Li X, Zou Y, Zhao B, Li J, Luo J, Sheng J, Tian Y. Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber. Int J Biol Macromol 2024:133708. [PMID: 38977050 DOI: 10.1016/j.ijbiomac.2024.133708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 06/30/2024] [Accepted: 07/05/2024] [Indexed: 07/10/2024]
Abstract
The effects of carboxylation degree (0.3-2.4 mmol/g) of cellulose nanofiber (CNF) on the microstructure and mechanical properties of edible walnut oleogels were comprehensively examined. The oleogels were well prepared by emulsion-templated approach for potential substitute of conventional saturated or trans-fats in food products. The results demonstrated that the oil-binding capacity (OBC) and textural strength of oleogels enhanced with the increase of CNF carboxyl content, while the structural strength (G' in rheological measurement) and the resistance to shear thinning was first decreased and then increased. It possibly reflected the competition on the dominant structuring mechanism by hydrogen bonding from cellulose hydroxyl groups and electrostatic interactions from -COONa function. With the combined mechanism, oleogel with low structural strength and relatively high OBC (CNF carboxyl content of 1.2 mmol/g, OBC >83 %, G' ≈ 7 × 104 Pa and firmness of 0.30 N) and oleogel with enough structural rigidity and high OBC (CNF carboxyl content of 1.8 mmol/g, OBC >89 %, G' of up to 1.7 × 105 Pa, and firmness of up to 0.66 N) were both fabricated. This reveals the feasibility of regulating oleogel structure and textual properties by using CNF as the unique oleogelator and simply changing its surface carboxyl function.
Collapse
Affiliation(s)
- Xiufen Li
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China
| | - Yuxuan Zou
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China
| | - Bing Zhao
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China
| | - Jienan Li
- Yunnan Institute of Medical Device Testing, 616 Kefa Road, Kunming 650101, Yunnan, People's Republic of China
| | - Jia Luo
- Kunming Branch, CAS Key Laboratory of Tropical Plant Resource and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, 88 Xuefu Road, Kunming 650223, Yunnan, People's Republic of China.
| | - Jun Sheng
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China.
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Pu'er University, Pu'er 665000, Yunnan, People's Republic of China.
| |
Collapse
|
5
|
Xu Y, Xin J, Lyu Y, Zhang C. Effects of bacterial cellulose/thyme essential oil emulsion coating on the shelf life of chilled chicken meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5577-5587. [PMID: 38372374 DOI: 10.1002/jsfa.13392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 01/10/2024] [Accepted: 02/12/2024] [Indexed: 02/20/2024]
Abstract
BACKGROUND Bacterial cellulose (BC) is a fiber substance produced by microbial fermentation. It is widely used in the food preservation industry because of its extremely pure texture, high crystallinity and high biocompatibility. In the present study, bacterial cellulose/thyme essential oil (BC/TEO-E) with antibacterial and fresh-keeping functions was prepared by ultrasonic treatment of modified bacterial cellulose for encapsulation of thyme essential oil, which effectively inhibited the spoilage of chilled chicken. RESULTS The purified BC, produced by Acetobacter xylinum ATCC 53524, was ultrasonically treated wih different times (0, 30, 60 and 90 min). Transmission electron microscopy, scanning electron microscopy, Fourier transformed infrared spectroscopy, X-ray diffraction, differential scanning calorimetry and zeta potential were used to characterize the structure of BC after ultrasound, showing that BC, treated for 30 min, had the optimal fiber structure, crystallinity (85.8%), thermal stability (347.77 °C) and solution stability (-26.63 ± 1.96 mV). BC/TEO-E was prepared by a homogenizer for the preservation of chilled chicken. Optical microscopy indicated that the BC/TEO-E prepared by 0.5% BC had optimal dispersion and stability, and even no delamination was observed in the emulsion. Compared with other groups (control, 0.5% BC and Tween-E), the total number of colonies and coliforms in chilled chicken treated with 0.5% BC/TEO-E was the lowest during the whole storage period (12 days), indicating that it can effectively inhibit bacterial growth. In addition, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances, pH and drip loss results showed that 0.5% BC/TEO-E could effectively inhibit the spoilage of chilled chicken compared to the other treatment groups. CONCLUSION All of the results acquired in the present study indicate that BC/TEO-E has a potential application in chilled chicken preservation. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yuelong Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jiajin Xin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yunbin Lyu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| |
Collapse
|
6
|
Jiang C, Chao Y, Xie W, Wu D. Using bacterial cellulose to bridge covalent and physical crosslinks in hydrogels for fabricating multimodal sensors. Int J Biol Macromol 2024; 263:130178. [PMID: 38368981 DOI: 10.1016/j.ijbiomac.2024.130178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/16/2024] [Accepted: 02/12/2024] [Indexed: 02/20/2024]
Abstract
Network optimization is vital for the polysaccharide based hydrogels with multiple crosslinks. In this study, we developed a 'two-step' strategy to activate synergistic effect of chemical and physical crosslinks using a poly (vinyl alcohol) (PVA)/bacterial cellulose (BC) hydrogel as a template. The BC nanofibers, on the one hand, acted as nucleating agents, participating in the crystallization of PVA, and on the other hand, were also involved in the formation of boronic ester bond, anchored with the PVA chains via chemical bonding. Therefore, the existence of BC nanofibers, as 'bridge', linked the crystalline regions and amorphous parts of PVA together, associating the two characteristic crosslinks, which was conducive to load transfer. The mechanical properties of resultant hydrogels, including the tensile elongation and strength, as well as fracture toughness, were significantly improved. Moreover, the dually cross-linked hydrogels possessed ionic conductivity, which was sensitive to the tensile deformation and environmental temperature. This study clarifies a unique role of BC nanofibers in hydrogels, and proposes an effective approach to construct multiple networks in the nanocellulose reinforced PVA hydrogels.
Collapse
Affiliation(s)
- Chenguang Jiang
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Yuchen Chao
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Wenyuan Xie
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China; Institute for Innovative Materials & Energy, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China.
| | - Defeng Wu
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China; Provincial Key Laboratories of Environmental Materials & Engineering, Yangzhou, Jiangsu Province 225002, PR China.
| |
Collapse
|
7
|
Zhang L, Li X, Xu X, Song L, Bi A, Wu C, Ma Y, Du M. Semisolid medium internal phase emulsions stabilized by dendritic-like mushroom cellulose nanofibrils: Concentration effect and stabilization mechanism. Food Chem 2024; 436:137693. [PMID: 37832422 DOI: 10.1016/j.foodchem.2023.137693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 09/27/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023]
Abstract
Emulsions with reduced fat and natural stabilizers are currently prevalent. Herein, semisolid emulsions with an oil phase of 50 % were successfully prepared using cellulose nanofibrils from mushroom stipes as stabilizers. Cellulose nanofibrils obtained by high-pressure homogenization were dendritic-like and possessed a contact angle of 70.50 ± 0.41°. The rheological properties and stability of emulsions increased significantly as nanocellulose concentrations increased from 5 to 20 mg/mL, while nanocellulose at 25-30 mg/mL significantly reduced the storage stability and anti-lipid oxidation ability of emulsions. The microstructure of semisolid emulsions demonstrated that nanocellulose fibers at 20 mg/mL could stabilize emulsions by forming compact interfacial films around droplets and creating intensive bridging networks between neighboring droplets, while nanofibers at concentrations over 20 mg/mL easily clustered in the aqueous phase, making the droplets more susceptible to aggregation and demulsification. The results demonstrate that cellulose nanofibrils from mushroom byproducts have the potential to stabilize semisolid food-grade emulsions.
Collapse
Affiliation(s)
- Ling Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiang Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| | - Liang Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Anqi Bi
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yunjiao Ma
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
8
|
Uşurelu CD, Frone AN, Oprică GM, Raduly MF, Ghiurea M, Neblea EI, Nicolae CA, Filip X, Teodorescu M, Panaitescu DM. Preparation and functionalization of cellulose nanofibers using a naturally occurring acid and their application in stabilizing linseed oil/water Pickering emulsions. Int J Biol Macromol 2024; 262:129884. [PMID: 38336328 DOI: 10.1016/j.ijbiomac.2024.129884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024]
Abstract
Finding efficient and environmental-friendly methods to produce and chemically modify cellulose nanofibers (CNFs) remains a challenge. In this study, lactic acid (LA) treatment followed by microfluidization was employed for the isolation and functionalization of CNFs. Small amounts of HCl (0.01, 0.1, and 0.2 M) were used alongside LA to intensify cellulose hydrolysis. FTIR spectroscopy and solid-state 13C NMR confirmed the successful functionalization of CNFs with lactyl groups during isolation, while SEM, AFM, and rheological tests revealed that the addition of HCl governed the fibers' sizes and morphology. Notably, the treatment with LA and 0.2 M HCl resulted in a more efficient defibrillation, yielding smaller nanofibers sizes (62 nm) as compared to the treatment with LA or HCl alone (90 and 108 nm, respectively). The aqueous suspension of CNFs treated with LA and 0.2 M HCl showed the highest viscosity and storage modulus. LA-modified CNFs were tested as stabilizers for linseed oil/water (50/50 v/v) emulsions. Owing to the lactyl groups grafted on their surface and higher aspect ratio, CNFs produced with 0.1 and 0.2 M HCl led to emulsions with increased stability (a creaming index increase of only 3 % and 1 %, respectively, in 30 days) and smaller droplets sizes of 23.4 ± 1.2 and 35.5 ± 0.5 μm, respectively. The results showed that LA-modified CNFs are promising stabilizers for Pickering emulsions.
Collapse
Affiliation(s)
- Cătălina-Diana Uşurelu
- National Institute for Research and Development in Chemistry and Petrochemistry, 202 Splaiul Independentei, 060021 Bucharest, Romania; Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Street, 011061 Bucharest, Romania
| | - Adriana Nicoleta Frone
- National Institute for Research and Development in Chemistry and Petrochemistry, 202 Splaiul Independentei, 060021 Bucharest, Romania.
| | - Gabriela-Mădălina Oprică
- National Institute for Research and Development in Chemistry and Petrochemistry, 202 Splaiul Independentei, 060021 Bucharest, Romania; Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Street, 011061 Bucharest, Romania
| | - Monica Florentina Raduly
- National Institute for Research and Development in Chemistry and Petrochemistry, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Marius Ghiurea
- National Institute for Research and Development in Chemistry and Petrochemistry, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Elena Iulia Neblea
- National Institute for Research and Development in Chemistry and Petrochemistry, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Cristian-Andi Nicolae
- National Institute for Research and Development in Chemistry and Petrochemistry, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Xenia Filip
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donath Street, 400293 Cluj-Napoca, Romania
| | - Mircea Teodorescu
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Street, 011061 Bucharest, Romania
| | - Denis Mihaela Panaitescu
- National Institute for Research and Development in Chemistry and Petrochemistry, 202 Splaiul Independentei, 060021 Bucharest, Romania.
| |
Collapse
|
9
|
Xia Y, Li X, Zhuang J, Wang W, Abbas SC, Fu C, Zhang H, Chen T, Yuan Y, Zhao X, Ni Y. Exploitation of function groups in cellulose materials for lithium-ion batteries applications. Carbohydr Polym 2024; 325:121570. [PMID: 38008476 DOI: 10.1016/j.carbpol.2023.121570] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/16/2023] [Accepted: 11/05/2023] [Indexed: 11/28/2023]
Abstract
Cellulose, an abundant and eco-friendly polymer, is a promising raw material to be used for preparing energy storage devices such as lithium-ion batteries (LIBs). Despite the significance of cellulose functional groups in LIBs components, their structure-properties-application relationship remains largely unexplored. This article thoroughly reviews the current research status on cellulose-based materials for LIBs components, with a specific focus on the impact of functional groups in cellulose-based separators. The emphasis is on how these functional groups can enhance the mechanical, thermal, and electrical properties of the separators, potentially replacing conventional non-renewal material-derived components. Through a meticulous investigation, the present review reveals that certain functional groups, such as hydroxyl groups (-OH), carboxyl groups (-COOH), carbonyl groups (-CHO), ester functions (R-COO-R'), play a crucial role in improving the mechanical strength and wetting ability of cellulose-based separators. Additionally, the inclusion of phosphoric group (-PO3H2), sulfonic group (-SO3H) in separators can contribute to the enhanced thermal stability. The significance of comprehending the influence of functional groups in cellulose-based materials on LIBs performance is highlighted by these findings. Ultimately, this review explores the challenges and perspectives of cellulose-based LIBs, offering specific recommendations and prospects for future research in this area.
Collapse
Affiliation(s)
- Yuanyuan Xia
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science & Technology, Xi'an 710021, China; Limerick Pulp & Paper Centre & Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada
| | - Xinping Li
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science & Technology, Xi'an 710021, China.
| | - Jingshun Zhuang
- School of Environmental and Natural Resources, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Wenliang Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science & Technology, Xi'an 710021, China.
| | - Syed Comail Abbas
- Limerick Pulp & Paper Centre & Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada
| | - Chenglong Fu
- Limerick Pulp & Paper Centre & Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada
| | - Hui Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science & Technology, Xi'an 710021, China; Limerick Pulp & Paper Centre & Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada
| | - Ting Chen
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science & Technology, Xi'an 710021, China; Limerick Pulp & Paper Centre & Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada
| | - Yue Yuan
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Xingjin Zhao
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Yonghao Ni
- Limerick Pulp & Paper Centre & Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada; Department of Chemical and Biomedical Engineering, University of Maine, Orono, ME 04469, USA.
| |
Collapse
|
10
|
Yu S, Peng G, Wu D. Effect of surface acetylation of chitin nanocrystals on the preparation and viscoelasticity of sunflower seed oil-in-water Pickering emulsions. Int J Biol Macromol 2024; 254:127883. [PMID: 37931865 DOI: 10.1016/j.ijbiomac.2023.127883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 10/12/2023] [Accepted: 11/02/2023] [Indexed: 11/08/2023]
Abstract
Acetylated chitin nanocrystals (ChNCs) were used as stabilizer in this work to prepare sunflower seed oil-in-water emulsions for the morphological and rheological studies. The results revealed that the acetylation with moderate degree of substitution (0.38) reduced hydrophilicity and increased surface charge level of rod-like ChNCs, and as a result, significantly improved the emulsifying ability of ChNCs. At the same oil/water ratio and particle loading, the emulsions stabilized with the acetylated ChNCs had far smaller droplet size (∼3 μm) as compared to the emulsions stabilized with the pristine ChNCs (5-7 μm). The increased droplets numbers and improved surface coating level resulted in the enhanced viscous resistance and yield stress level, which improved the physical stability of the acetylated ChNC-stabilized emulsions as a result. In addition, the droplet clusters easily formed in this system, contributing to weak strain overshoot and decreased large-deformation sensitivity during dynamic shear flow. Therefore, the acetylated ChNC-stabilized system showed enhanced transient stress overshoot during startup flow and weakened thixotropy during cyclic ramp shear flow as compared to the pristine ChNC-stabilized system. The relationships between surface acetylation of ChNCs and flow behavior of emulsions were then established, which provide valuable information on the modulation of the ChNC-stabilized Pickering emulsions.
Collapse
Affiliation(s)
- Sumin Yu
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Guangni Peng
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Defeng Wu
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China; Provincial Key Laboratories of Environmental Engineering & Materials, Yangzhou, Jiangsu Province 225002, PR China.
| |
Collapse
|
11
|
Gómez Hoyos C, Botero LD, Flórez-Caro A, Velásquez-Cock JA, Zuluaga R. Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. Polymers (Basel) 2023; 15:4157. [PMID: 37896401 PMCID: PMC10610805 DOI: 10.3390/polym15204157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.
Collapse
Affiliation(s)
- Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Luis David Botero
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Andrea Flórez-Caro
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Jorge Andrés Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia;
| |
Collapse
|
12
|
Mubarak S, Kim Y, Elsayed I, Hassan EB. Cellulose Nanofibril Stabilized Pickering Emulsion Templated Aerogel with High Oil Absorption Capacity. ACS OMEGA 2023; 8:36856-36867. [PMID: 37841181 PMCID: PMC10568711 DOI: 10.1021/acsomega.3c03871] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 09/11/2023] [Indexed: 10/17/2023]
Abstract
Nanocellulose-based aerogels, featuring a three-dimensional porous structure, are considered as a desirable green absorbent because of their exceptional absorption performance as well as the abundance and renewability of the raw material. However, these aerogels often require hydrophobic modification or carbonization, which is often environmentally harmful and energy-intensive. In this study, we introduce a Pickering-emulsion-templating approach to fabricate a cellulose nanofibril (CNF) aerogel with a hierarchical pore structure, allowing for high oil absorption capacity. n-Hexane-CNF oil-in-water Pickering emulsions are prepared as an emulsion template, which is further lyophilized to create a hollow microcapsule-based CNF (HM-CNF) aerogel with a density ranging from 1.3 to 6.1 mg/cm3 and a porosity of ≥99.6%. Scanning electron microscopy and Brunauer-Emmett-Teller analyses reveal the HM-CNF aerogel's hierarchical pore structure, originating from the CNF Pickering emulsion template, and also confirm the aerogel's very high surface area of 216.6 m2/g with an average pore diameter of 8.6 nm. Furthermore, the aerogel exhibits a maximum absorption capacity of 354 g/g and 166 g/g for chloroform and n-hexadecane, respectively, without requiring any surface modification or chemical treatment. These combined findings highlight the potential of the Pickering-emulsion-templated CNF aerogel as an environmentally sustainable and high-performance oil absorbent.
Collapse
Affiliation(s)
- Shuaib
A. Mubarak
- Department of Sustainable Bioproducts, Mississippi State University, 201 Locksley Way, Starkville, Mississippi 39759, United States
| | - Yunsang Kim
- Department of Sustainable Bioproducts, Mississippi State University, 201 Locksley Way, Starkville, Mississippi 39759, United States
| | - Islam Elsayed
- Department of Sustainable Bioproducts, Mississippi State University, 201 Locksley Way, Starkville, Mississippi 39759, United States
| | - El Barbary Hassan
- Department of Sustainable Bioproducts, Mississippi State University, 201 Locksley Way, Starkville, Mississippi 39759, United States
| |
Collapse
|
13
|
Teo SH, Ching YC, Fahmi MZ, Lee HV. Surface Functionalization of Sugarcane-Bagasse-Derived Cellulose Nanocrystal for Pickering Emulsion Gel: Microstructural Properties and Stability Efficiency. Gels 2023; 9:734. [PMID: 37754415 PMCID: PMC10528861 DOI: 10.3390/gels9090734] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/15/2023] [Accepted: 08/23/2023] [Indexed: 09/28/2023] Open
Abstract
An environmentally friendly Pickering stabilizer was developed by upcycling sugarcane bagasse (SCB) into a cellulose nanocrystal (CNC), which was subjected to surface modification by using quaternary ammonium compound to enhance its amphiphilic characteristics. The changes in microstructural properties of modified cellulose nanocrystal (m-CNC), such as surface functional group, thermal stability, surface morphology, elemental composition, and particle size distribution were investigated. Results indicated the success of quaternary ammonium compound grafting with the presence of a trimethyl-alkyl chain on the cellulose structure, while the m-CNC preserves the needle-like nanoparticles in length of ~534 nm and width of ~20 nm. The colloidal profile of m-CNC-stabilized oil-water emulsion gels with different concentrations of m-CNC (1-5 wt%), and oil:water (O:W) ratios (3:7, 5:5, 7:3) were examined. The emulsion gel stability study indicated that the optimal concentration of m-CNC (3 wt%) was able to stabilize all the emulsion gels at different O:W ratios with an emulsion index of >80% for 3 months. It is the minimum concentration of m-CNC to form a robust colloidal network around the small oil droplets, leading to the formation of stable emulsion gels. The emulsion gel with O:W ratio (3:7) with 3 wt% of m-CNC rendered the best m-CNC-oil-droplets dispersion. The m-CNC effectively retained the size of oil droplets (<10 μm for 3 months storage) against coalescence and creaming by creating a steric barrier between the two immiscible phases. Furthermore, the emulsion gel exhibited the highest viscosity and storage modulus which was able to prevent creaming or sedimentation of the emulsion gels.
Collapse
Affiliation(s)
- Shao Hui Teo
- Nanotechnology & Catalysis Research Center (NANOCAT), University of Malaya, Kuala Lumpur 50603, Malaysia;
| | - Yern Chee Ching
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur 50603, Malaysia;
- Sustainable Process Engineering Center (SPEC), Faculty of Engineering, University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Mochamad Zakki Fahmi
- Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Surabaya 60115, Indonesia
| | - Hwei Voon Lee
- Nanotechnology & Catalysis Research Center (NANOCAT), University of Malaya, Kuala Lumpur 50603, Malaysia;
- Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Surabaya 60115, Indonesia
| |
Collapse
|
14
|
Gao J, Qiu Y, Chen F, Zhang L, Wei W, An X, Zhu Q. Pomelo peel derived nanocellulose as Pickering stabilizers: Fabrication of Pickering emulsions and their potential as sustained-release delivery systems for lycopene. Food Chem 2023; 415:135742. [PMID: 36848833 DOI: 10.1016/j.foodchem.2023.135742] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
Two kinds of nanocellulose (cellulose nanofibrils (CNFs) and cellulose nanocrystals (CNCs) were synthesized from pomelo peels via a facile approach of TEMPO oxidation and sulfuric acid treatment respectively. The FTIR results illustrated that hemicelluloses and lignin were completely removed from the pomelo peel cellulose substrate. The obtained CNFs and CNCs possessed a uniform morphology and nanoscale particle size. The stability of CNF-based Pickering emulsions was higher than that of emulsions stabilized with CNCs, due to the formation of gel structure induced by the CNFs' longer fibrils. Increased oil fractions enhanced the viscoelasticity of CNF-based Pickering emulsions. The in vitro digestion results suggested that increased oil fractions decreased the lipolysis degree, as a result of the larger droplet size and higher viscoelasticity of emulsion. The release of lycopene showed a trend similar to that of FFA release, suggesting that higher oil fractions were beneficial for controlling lycopene release during gastrointestinal digestion.
Collapse
Affiliation(s)
- Jianbiao Gao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yihua Qiu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Fu Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lujia Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Wei Wei
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xingye An
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, PR China.
| |
Collapse
|
15
|
da S Ferreira G, da Silva DJ, Souza AG, Yudice EDC, de Campos IB, Col RD, Mourão A, Martinho HS, Rosa DS. Eco-friendly and effective antimicrobial Melaleuca alternifolia essential oil Pickering emulsions stabilized with cellulose nanofibrils against bacteria and SARS-CoV-2. Int J Biol Macromol 2023:125228. [PMID: 37290544 DOI: 10.1016/j.ijbiomac.2023.125228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/23/2023] [Accepted: 06/03/2023] [Indexed: 06/10/2023]
Abstract
Melaleuca alternifolia essential oil (MaEO) is a green antimicrobial agent suitable for confection eco-friendly disinfectants to substitute conventional chemical disinfectants commonly formulated with toxic substances that cause dangerous environmental impacts. In this contribution, MaEO-in-water Pickering emulsions were successfully stabilized with cellulose nanofibrils (CNFs) by a simple mixing procedure. MaEO and the emulsions presented antimicrobial activities against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli). Moreover, MaEO deactivated the SARS-CoV-2 virions immediately. FT-Raman and FTIR spectroscopies indicate that the CNF stabilizes the MaEO droplets in water by the dipole-induced-dipole interactions and hydrogen bonds. The factorial design of experiments (DoE) indicates that CNF content and mixing time have significant effects on preventing the MaEO droplets' coalescence during 30-day shelf life. The bacteria inhibition zone assays show that the most stable emulsions showed antimicrobial activity comparable to commercial disinfectant agents such as hypochlorite. The MaEO/water stabilized-CNF emulsion is a promissory natural disinfectant with antibacterial activity against these bacteria strains, including the capability to damage the spike proteins at the SARS-CoV-2 particle surface after 15 min of direct contact when the MaEO concentration is 30 % v/v.
Collapse
Affiliation(s)
- Greiciele da S Ferreira
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Av. dos Estados, 5001, CEP 09210-210 Santo André, SP, Brazil
| | - Daniel J da Silva
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Av. dos Estados, 5001, CEP 09210-210 Santo André, SP, Brazil
| | - Alana G Souza
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Av. dos Estados, 5001, CEP 09210-210 Santo André, SP, Brazil
| | - Eliana D C Yudice
- Adolfo Lutz Institute, Santo André Regional Center, Av. Ramiro Colleoni, 240, CEP 09040-160 Santo André, SP, Brazil
| | - Ivana B de Campos
- Adolfo Lutz Institute, Santo André Regional Center, Av. Ramiro Colleoni, 240, CEP 09040-160 Santo André, SP, Brazil
| | - Rute Dal Col
- Adolfo Lutz Institute, Santo André Regional Center, Av. Ramiro Colleoni, 240, CEP 09040-160 Santo André, SP, Brazil
| | - Andre Mourão
- Center for Natural and Human Sciences (CCNH), Federal University of ABC (UFABC), Av. dos Estados, 5001, CEP 09210-210 Santo André, SP, Brazil
| | - Herculano S Martinho
- Center for Natural and Human Sciences (CCNH), Federal University of ABC (UFABC), Av. dos Estados, 5001, CEP 09210-210 Santo André, SP, Brazil
| | - Derval S Rosa
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Av. dos Estados, 5001, CEP 09210-210 Santo André, SP, Brazil.
| |
Collapse
|
16
|
Liu Y, Wei Y, He Y, Qian Y, Wang C, Chen G. Large-Scale Preparation of Carboxylated Cellulose Nanocrystals and Their Application for Stabilizing Pickering Emulsions. ACS OMEGA 2023; 8:15114-15123. [PMID: 37151532 PMCID: PMC10157680 DOI: 10.1021/acsomega.2c08239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Accepted: 04/06/2023] [Indexed: 05/09/2023]
Abstract
Cellulose nanocrystals (CNCs) with varied unique properties have been widely used in emulsions, nanocomposites, and membranes. However, conventional CNCs for industrial use were usually prepared through acid hydrolysis or heat-controlled methods with sulfuric acid. This most commonly used acid method generally suffers from low yields, poor thermal stability, and potential environmental pollution. Herein, we developed a high-efficiency and large-scale preparation strategy to produce carboxylated cellulose nanocrystals (Car-CNCs) via carboxymethylation-enhanced ammonium persulfate (APS) oxidation. After carboxymethylation, the wood fibers could form unique "balloon-like" structures with abundant exposed hydroxy groups, which facilitated exfoliating fibril bundles into individual nanocrystals during the APS oxidation process. The production process under controlled temperature, time period, and APS concentrations was optimized and the resultant Car-CNCs exhibited a typical structure with narrow diameter distributions. In particular, the final Car-CNCs exhibited excellent thermal stability (≈346.6 °C) and reached a maximum yield of 60.6%, superior to that of sulfated cellulose nanocrystals (Sul-CNCs) prepared by conventional acid hydrolysis. More importantly, compared to the common APS oxidation, our two-step collaborative process shortened the oxidation time from more than 16 h to only 30 min. Therefore, our high-efficiency method may pave the way for the up-scaled production of carboxylated nanocrystals. More importantly, Car-CNCs show potential for stabilizing Pickering emulsions that can withstand changeable environments, including heating, storage, and centrifugation, which is better than the conventional Sul-CNC-based emulsions.
Collapse
Affiliation(s)
- Yikang Liu
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
| | - Yuan Wei
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
| | - Yingying He
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
| | - Yangyang Qian
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
- College
of Tea (Pu’er), West Yunnan University
of Applied Sciences, Pu’er 665000, China
| | - Chunyu Wang
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
| | - Gang Chen
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
| |
Collapse
|
17
|
Chen J, Zeng X, Chai J, Zhou G, Xu X. Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing. ULTRASONICS SONOCHEMISTRY 2023; 95:106397. [PMID: 37044021 PMCID: PMC10119801 DOI: 10.1016/j.ultsonch.2023.106397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/21/2023] [Accepted: 04/01/2023] [Indexed: 06/19/2023]
Abstract
Optimizing ultrasound (ULD)-assisted flavonoid modification is an important component of enhancing its application potential. In this work, diverse flavonoids, such as quercetin (Que), apigenin (Api), and morin (Mor), were used to modify protein in myofibrillar protein (MP)/cellulose nanocrystal (CN) complexes using ULD-assisted method. Compared with the MP/CNs group, the triiodide contents of MP-Que/CNs, MP-Api/CNs, and MP-Mor/CNs increased by 1175.84%, 479.05%, and 2281.50% respectively. The findings revealed that the actual intensity of ULD was drastically reduced by the molecular weight decrease of these flavonoids. For olive oil emulsions prepared with mixed emulsifiers, the low interfacial diffusion rates (0.03 mN·m·s-1/2) and weak emulsifying activity (8.33 m2/g) of the MP/CN complexes were significantly improved by the flavonoids after ULD-assisted treatment. Notably, the emulsions prepared using MP-Api/CNs contained smaller oil droplets and exhibited better emulsifying properties, compared to emulsions prepared with MP-Mor/CNs or MP-Que/CNs. This study is essential for ULD-assisted treatment since the processing impact may be increased by choosing the most suitable flavonoid.
Collapse
Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
18
|
Dai H, Luo Y, Huang Y, Ma L, Chen H, Fu Y, Yu Y, Zhu H, Wang H, Zhang Y. Recent advances in protein-based emulsions: The key role of cellulose. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
19
|
Lin J, Tang ZS, Brennan CS, Chandrapala J, Gao W, Han Z, Zeng XA. Thermomechanically micronized sugar beet pulp: Emulsification performance and the contribution of soluble elements and insoluble fibrous particles. Food Res Int 2023; 165:112467. [PMID: 36869480 DOI: 10.1016/j.foodres.2023.112467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 12/04/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
In this work, thermomechanically micronized sugar beet pulp (MSBP), a micron-scaled plant-based byproduct comprised of soluble elements (∼40 wt%) and insoluble fibrous particles (IFPs, ∼60 wt%), was used as a sole stabilizer for oil-in-water emulsion fabrication. The influence of emulsification parameters on the emulsifying properties of MSBP was investigated, including emulsification techniques, MSBP concentration, and oil weight fraction. High-speed shearing (M1), ultrasonication (M2), and microfludization (M3) were used to fabricate oil-in-water emulsions (20% oil) with 0.60 wt% MSBP as stabilizer, in which the d4,3 value was 68.3, 31.5, and 18.2 μm, respectively. Emulsions fabricated by M2 and M3 (higher energy input) were more stable than M1 (lower energy input) during long-term storage (30 days) as no significant increase of d4,3. As compared to M1, the adsorption ratio of IFPs and protein was increased from ∼0.46 and ∼0.34 to ∼0.88 and ∼0.55 by M3. Fabricated by M3, the creaming behavior of emulsions was completely inhibited with 1.00 wt% MSBP (20% oil) and 40% oil (0.60 wt% MSBP), showing a flocculated state and could be disturbed by sodium dodecyl sulfate. The gel-like network formed by IFPs could be strengthened after storage as both viscosity and module were significantly increased. During emulsification, the co-stabilization effect of the soluble elements and IFPs enabled a compact and hybrid coverage onto the droplet surface, which acted as a physical barrier to endow the emulsion with robust steric repulsion. Altogether, these findings suggested the feasibility of using plant-based byproducts as oil-in-water emulsion stabilizers.
Collapse
Affiliation(s)
- Jiawei Lin
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhong-Sheng Tang
- College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
| | - Charles S Brennan
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Jayani Chandrapala
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Wenhong Gao
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhong Han
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Xin-An Zeng
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
| |
Collapse
|
20
|
Astaxanthin-Loaded Pickering Emulsions Stabilized by Nanofibrillated Cellulose: Impact on Emulsion Characteristics, Digestion Behavior, and Bioaccessibility. Polymers (Basel) 2023; 15:polym15040901. [PMID: 36850184 PMCID: PMC9959445 DOI: 10.3390/polym15040901] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/03/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
Astaxanthin (AX) is one of the major bioactives that has been found to have strong antioxidant properties. However, AX tends to degrade due to its highly unsaturated structure. To overcome this problem, a Pickering O/W emulsion using nanofibrillated cellulose (NFC) as an emulsifier was investigated. NFC was used because it is renewable, biodegradable, and nontoxic. The 10 wt% O/W emulsions with 0.05 wt% AX were prepared with different concentrations of NFC (0.3-0.7 wt%). After 30 days of storage, droplet size, ζ-potential values, viscosity, encapsulation efficiency (EE), and color were determined. The results show that more stable emulsions are formed with increasing NFC concentrations, which can be attributed to the formulation of the NFC network in the aqueous phase. Notably, the stability of the 0.7 wt% NFC-stabilized emulsion was high, indicating that NFC can improve the emulsion's stability. Moreover, it was found that fat digestibility and AX bioaccessibility decreased with increasing NFC concentrations, which was due to the limitation of lipase accessibility. In contrast, the stability of AX increased with increasing NFC concentrations, which was due to the formation of an NFC layer that acted as a barrier and prevented the degradation of AX during in vitro digestion. Therefore, high concentrations of NFC are useful for functional foods delivering satiety instead of oil-soluble bioactives.
Collapse
|
21
|
Xu C, Xu N, Yu J, Hu L, Jia P, Fan Y, Lu C, Chu F. Utilization of different wood-based microfibril cellulose for the preparation of reinforced hydrophobic polymer composite films via Pickering emulsion: A comparative study. Int J Biol Macromol 2023; 227:815-826. [PMID: 36521716 DOI: 10.1016/j.ijbiomac.2022.12.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/30/2022] [Accepted: 12/04/2022] [Indexed: 12/14/2022]
Abstract
Pickering emulsion is a promising strategy for the preparation of hydrophobic polymer composite using hydrophilic nanocellulose. Herein, two types of microfibril cellulose, pure mechanical pretreated microfibril cellulose (P-MFC) and Deep eutectic solvents pretreated microfibril cellulose (DES-MFC), were used to fabricate reinforced hydrophobic polystyrene (PS) composites (MFC/PS) with the aid of Pickering emulsion. The results showed that both oil/water ratio and the content as well as surface hydrophilicity of MFC were playing an important role in emulsifying capacity. 8 % MFC/PS emulsion showed the smallest and most uniform emulsion droplets which is similar to nanofibril cellulose (NFC)/PS at the oil/water ratio of 3:1. The mechanical performance of MFC/PS composites verified that the reinforcement effect was closely related to the emulsifying capacity of MFC. Specially, when the content of P-MFC was 8 wt%, the composite exhibited the best mechanical properties with the tensile strength of 44.7 ± 4.4 MPa and toughness of 1162 ± 52.8 kJ/m3 and Young's modulus of 13.5 ± 0.8 GPa, which was comparable to NFC/PS composite. Moreover, the effective enhancement role of P-MFC in hydrophobic polymethyl methacrylate and polycarbonate composites were also realized via Pickering emulsion strategy. Overall, this work constituted a proof of concept of the potential application of P-MFC in nano-reinforced hydrophobic composite.
Collapse
Affiliation(s)
- Chaoqun Xu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Ning Xu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Juan Yu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Lihong Hu
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry (CAF), No 16, Suojin Wucun, Nanjing, Jiangsu Province 210042, China.
| | - Puyou Jia
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry (CAF), No 16, Suojin Wucun, Nanjing, Jiangsu Province 210042, China.
| | - Yimin Fan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Chuanwei Lu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Fuxiang Chu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China; Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry (CAF), No 16, Suojin Wucun, Nanjing, Jiangsu Province 210042, China.
| |
Collapse
|
22
|
Loskutova K, Torras M, Zhao Y, Svagan AJ, Grishenkov D. Cellulose Nanofiber-Coated Perfluoropentane Droplets: Fabrication and Biocompatibility Study. Int J Nanomedicine 2023; 18:1835-1847. [PMID: 37051314 PMCID: PMC10085006 DOI: 10.2147/ijn.s397626] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 03/10/2023] [Indexed: 04/14/2023] Open
Abstract
Purpose To study the effect of cellulose nanofiber (CNF)-shelled perfluoropentane (PFP) droplets on the cell viability of 4T1 breast cancer cells with or without the addition of non-encapsulated paclitaxel. Methods The CNF-shelled PFP droplets were produced by mixing a CNF suspension and PFP using a homogenizer. The volume size distribution and concentration of CNF-shelled PFP droplets were estimated from images taken with an optical microscope and analyzed using Fiji software and an in-house Matlab script. The thermal stability was qualitatively assessed by comparing the size distribution and concentration of CNF-shelled PFP droplets at room temperature (~22°) and 37°C. The cell viability of 4T1 cells was measured using a 3-[4,5-dimethylthiazol-2yl]-2,5-diphenyltetrazolium bromide (MTT) assay. Additionally, a hemolysis assay was performed to assess blood compatibility of CNF-shelled PFP droplets. Results The droplet diameter and concentration of CNF-shelled PFP droplets decreased after 48 hours at both room temperature and 37°C. In addition, the decrease in concentration was more significant at 37°C, from 3.50 ± 0.64×106 droplets/mL to 1.94 ± 0.10×106 droplets/mL, than at room temperature, from 3.65 ± 0.29×106 droplets/mL to 2.56 ± 0.22×106 droplets/mL. The 4T1 cell viability decreased with increased exposure time and concentration of paclitaxel, but it was not affected by the presence of CNF-shelled PFP droplets. No hemolysis was observed at any concentration of CNF-shelled PFP droplets. Conclusion CNF-shelled PFP droplets have the potential to be applied as drug carriers in ultrasound-mediated therapy.
Collapse
Affiliation(s)
- Ksenia Loskutova
- Department of Biomedical Engineering and Health Systems, KTH Royal Institute of Technology, Huddinge, SE-141 57, Sweden
- Correspondence: Ksenia Loskutova, Department of Biomedical Engineering and Health Systems, KTH Royal Institute of Technology, Hälsovägen 11C, Huddinge, SE-14157, Sweden, Tel +46 707 26 76 77, Email
| | - Mar Torras
- Department of Biomedical Engineering and Health Systems, KTH Royal Institute of Technology, Huddinge, SE-141 57, Sweden
| | - Ying Zhao
- Department of Laboratory Medicine, Karolinska Institute, Huddinge, SE-141 57, Sweden
| | - Anna J Svagan
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, Stockholm, SE-100 44, Sweden
| | - Dmitry Grishenkov
- Department of Biomedical Engineering and Health Systems, KTH Royal Institute of Technology, Huddinge, SE-141 57, Sweden
| |
Collapse
|
23
|
da S. Ferreira G, da Silva DJ, Rosa DS. Super stable Melaleuca alternifolia essential oil Pickering emulsions stabilized with cellulose nanofibrils: Rheological aspects. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.121183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
24
|
Liu M, Liang J, Jing C, Yue Y, Xia Y, Yuan Y, Yue T. Preparation and characterization of Lycium Barbarum seed oil Pickering emulsions and evaluation of antioxidant activity. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
25
|
Teo SH, Chee CY, Fahmi MZ, Wibawa Sakti SC, Lee HV. Review of Functional Aspects of Nanocellulose-Based Pickering Emulsifier for Non-Toxic Application and Its Colloid Stabilization Mechanism. Molecules 2022; 27:7170. [PMID: 36363998 PMCID: PMC9657650 DOI: 10.3390/molecules27217170] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/20/2022] [Accepted: 10/20/2022] [Indexed: 07/27/2023] Open
Abstract
In the past few years, the research on particle-stabilized emulsion (Pickering emulsion) has mainly focused on the usage of inorganic particles with well-defined shapes, narrow size distributions, and chemical tunability of the surfaces such as silica, alumina, and clay. However, the presence of incompatibility of some inorganic particles that are non-safe to humans and the ecosystem and their poor sustainability has led to a shift towards the development of materials of biological origin. For this reason, nano-dimensional cellulose (nanocellulose) derived from natural plants is suitable for use as a Pickering material for liquid interface stabilization for various non-toxic product formulations (e.g., the food and beverage, cosmetic, personal care, hygiene, pharmaceutical, and biomedical fields). However, the current understanding of nanocellulose-stabilized Pickering emulsion still lacks consistency in terms of the structural, self-assembly, and physio-chemical properties of nanocellulose towards the stabilization between liquid and oil interfaces. Thus, this review aims to provide a comprehensive study of the behavior of nanocellulose-based particles and their ability as a Pickering functionality to stabilize emulsion droplets. Extensive discussion on the characteristics of nanocelluloses, morphology, and preparation methods that can potentially be applied as Pickering emulsifiers in a different range of emulsions is provided. Nanocellulose's surface modification for the purpose of altering its characteristics and provoking multifunctional roles for high-grade non-toxic applications is discussed. Subsequently, the water-oil stabilization mechanism and the criteria for effective emulsion stabilization are summarized in this review. Lastly, we discuss the toxicity profile and risk assessment guidelines for the whole life cycle of nanocellulose from the fresh feedstock to the end-life of the product.
Collapse
Affiliation(s)
- Shao Hui Teo
- Nanotechnology & Catalysis Research Center (NANOCAT), Institute for Advanced Studies, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Ching Yern Chee
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Mochamad Zakki Fahmi
- Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Campus C, Mulyorejo, Surabaya 60115, Indonesia
| | - Satya Candra Wibawa Sakti
- Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Campus C, Mulyorejo, Surabaya 60115, Indonesia
| | - Hwei Voon Lee
- Nanotechnology & Catalysis Research Center (NANOCAT), Institute for Advanced Studies, Universiti Malaya, Kuala Lumpur 50603, Malaysia
- Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Campus C, Mulyorejo, Surabaya 60115, Indonesia
| |
Collapse
|
26
|
Peng G, Wu D. Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107808] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
27
|
Lin J, Tang ZS, Brennan CS, Zeng XA. Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties. Food Res Int 2022; 160:111675. [DOI: 10.1016/j.foodres.2022.111675] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/15/2022] [Accepted: 07/08/2022] [Indexed: 12/22/2022]
|
28
|
Hou F, Yang S, Ma X, Gong Z, Wang Y, Wang W. Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides. Foods 2022; 11:foods11193020. [PMID: 36230096 PMCID: PMC9563765 DOI: 10.3390/foods11193020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
In this paper, emulsions stabilized by Tremella fuciformis polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and oil were 0.8% and 10% (wt%). The higher pH value was in favor of the emulsifying properties, while the addition of NaCl impaired the stability, and the greater the concentration, the lower the EAI and ESI. Besides, the emulsifying and rheological properties and stability analysis were evaluated in comparison with gum arabic, pectin, and carboxymethyl cellulose emulsions. It was discovered that TFP illustrated better storage and freeze-thaw stability, which was proved by the result of zeta-potential and particle size. The rheological measurement revealed that all the emulsions behaved as pseudoplastic fluids, while TFP displayed a higher viscosity. Meanwhile, TFP emulsions tended to form a more stable network structure according to the analysis of the parameters obtained from the Herschel–Bulkley model. FTIR spectra suggested that the O-H bond could be destructed without the formation of new covalent bonds during the emulsion preparation. Therefore, this study would be of great importance for the research of emulsions stabilized by TFP as a natural food emulsifier.
Collapse
Affiliation(s)
- Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Shuhui Yang
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Xiaobin Ma
- Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland
| | - Zhiqing Gong
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Yansheng Wang
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Wenliang Wang
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| |
Collapse
|
29
|
Kanai N, Sakai T, Yamada K, Kumagai S, Kawamura I. Using cellulose nanofibers isolated from waste hop stems to stabilize dodecane or olive oil-in-water Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
30
|
Zhang W, Wang Y, Wu D. Mapping hierarchical networks of poly(vinyl alcohol)/cellulose nanofiber composite hydrogels via viscoelastic probes. Carbohydr Polym 2022; 288:119372. [PMID: 35450634 DOI: 10.1016/j.carbpol.2022.119372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/03/2022] [Accepted: 03/15/2022] [Indexed: 11/02/2022]
Abstract
Discriminating the roles of different networks in the multiply cross-linked hydrogels is vital to optimize their overall performance. Poly(vinyl alcohol)/cellulose nanofiber composite hydrogels were used as template for the study. Three types of characteristic networks, including chemical network cross-linked with boronic ester bonds, physical network cross-linked with microcrystallites, and coexistence of these two networks, were constructed in the system, and the viscoelastic responses were used to detect the characteristic relaxation behavior of those networks. The physical network is more sensitive to stress-induced deformation, whereas the chemical network more sensitive to strain-induced one. The former has lower level of viscous dissipation and higher level of elastic storage as compared to the latter, and dominates linear viscoelasticity of hydrogels as the two networks coexist. Their synergistic effect can be well defined by the scaling behavior of hysteretic work. This work proposes an interesting method of probing networks in the multiply cross-linked hydrogels.
Collapse
Affiliation(s)
- Wenting Zhang
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Yuankun Wang
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Defeng Wu
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China; Provincial Key Laboratories of Environmental Materials & Engineering, Yangzhou, Jiangsu Province 225002, PR China.
| |
Collapse
|
31
|
Zhang Y, Yang S, Tang H, Wan S, Qin W, Zeng Q, Huang J, Yu G, Feng Y, Li J. Depletion stabilization of emulsions based on bacterial cellulose/carboxymethyl chitosan complexes. Carbohydr Polym 2022; 297:119904. [DOI: 10.1016/j.carbpol.2022.119904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 07/17/2022] [Accepted: 07/17/2022] [Indexed: 11/28/2022]
|
32
|
Beyond particle stabilization of emulsions and foams: Proteins in liquid-liquida and liquid-gas interfaces. Adv Colloid Interface Sci 2022; 308:102743. [DOI: 10.1016/j.cis.2022.102743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/04/2022] [Accepted: 07/15/2022] [Indexed: 01/02/2023]
|
33
|
Han Y, Chen R, Ma Z, Wang Q, Wang X, Li Y, Sun G. Stabilization of Pickering emulsions via synergistic interfacial interactions between cellulose nanofibrils and nanocrystals. Food Chem 2022; 395:133603. [PMID: 35780665 DOI: 10.1016/j.foodchem.2022.133603] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 06/10/2022] [Accepted: 06/27/2022] [Indexed: 11/15/2022]
Abstract
Nanocellulose is a promising stabilizer for industrial emulsions that offers the advantages of sustainability, biodegradability and nontoxicity. Emulsions prepared using cellulose nanofibrils (CNF) and nanocrystals (CNCs) in mildly acidic lithium bromide trihydrate (MALBTH) were characterized in this study. At fixed CNCs concentration (0.3 wt%), increasing the CNF content from 0 to 0.9 wt% clearly influenced the stability and microstructure of Pickering emulsions. The Oil droplets size decreased and stabilized with increasing CNF loading. This emulsification behavior was attributed to the irreversible adsorption of CNCs on the surface of the oil droplets and the formation of a dense CNF network in the aqueous phase, thereby improving the emulsion stability. The universal applicability of the proposed method was verified using cyclohexane and edible olive oil as oil phases. Overall, this study may provide a novel means of producing all-natural, low-oil, food-grade emulsions with adjustable stability.
Collapse
Affiliation(s)
- Ying Han
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Rui Chen
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Zihao Ma
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Qingyu Wang
- Institute of Catalysis (ICAT) and Graduate School of Chemical Sciences and Engineering, Hokkaido University, N21 W10, Kita-ku, Sapporo 001-0021, Japan
| | - Xing Wang
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Yao Li
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Guangwei Sun
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
34
|
Wang Y, Selomulya C. Food rheology applications of large amplitude oscillation shear (LAOS). Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
35
|
Miao C, Mirvakili MN, Hamad WY. A rheological investigation of oil-in-water Pickering emulsions stabilized by cellulose nanocrystals. J Colloid Interface Sci 2022; 608:2820-2829. [PMID: 34802766 DOI: 10.1016/j.jcis.2021.11.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 12/21/2022]
Abstract
HYPOTHESIS High and medium internal phase Pickering emulsions stabilized with cellulose nanocrystals (CNCs) exhibited very different performance compared to their peers stabilized with a surfactant. In this paper, we ascribed the difference to the formation of hydrogen bonding and van der Waals interactions between the CNC nanoparticles on adjacent oil droplets. EXPERIMENTS Rheological properties of CNC-stabilized oil-in-water medium internal phase emulsions (MIPEs, oil content = 65% v/v) and high internal phase emulsions (HIPEs, oil content = 80% v/v) were comprehensively characterized using both oscillatory and rotational tests. FINDINGS It was found that in the MIPEs, the van der Waals and hydrogen bonding interactions dominate the emulsion properties, whereas the compact structure of oil droplets plays a more important role in the HIPEs. CNC concentration in the aqueous phase also affects the emulsion properties, especially for the HIPEs, and the results can be correlated to the stabilization mechanisms we previously reported. The information from these tests provides a much-needed guidance for the practical application of CNC-stabilized emulsions.
Collapse
Affiliation(s)
- Chuanwei Miao
- Transformation and Interfaces Group, Bioproducts Innovation Centre of Excellence, FPInnovations, 2665 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Mehr-Negar Mirvakili
- Transformation and Interfaces Group, Bioproducts Innovation Centre of Excellence, FPInnovations, 2665 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Wadood Y Hamad
- Transformation and Interfaces Group, Bioproducts Innovation Centre of Excellence, FPInnovations, 2665 East Mall, Vancouver, BC V6T 1Z4, Canada.
| |
Collapse
|
36
|
Bahsi Kaya G, Kim Y, Callahan K, Kundu S. Microencapsulated phase change material via Pickering emulsion stabilized by cellulose nanofibrils for thermal energy storage. Carbohydr Polym 2022; 276:118745. [PMID: 34823777 DOI: 10.1016/j.carbpol.2021.118745] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 09/15/2021] [Accepted: 10/10/2021] [Indexed: 12/18/2022]
Abstract
A phase change material (PCM) has an ability to store and release a large amount of energy in a wide range of temperature by the latent heat of fusion upon melting and crystallization. Microencapsulation may protect PCM from undesirable reaction and leaching. Herein, we report the microencapsulation of n-hexadecane via oil-in-water Pickering emulsions stabilized by non-chemically modified cellulose nanofibrils (CNF). The maximum size of PCM-CNF microcapsules was 12 ± 3.4 μm in diameter. The surface coverage of the microcapsule by CNF was as high as 67%, consistent with porous morphology of the freeze-dried microcapsules. With 59% PCM loading, the PCM-CNF microcapsule exhibited 132.5 and 141.1 J/g as stored and released thermal energy, respectively. The microcapsule slurry showed a reversible change in storage modulus by one order of magnitude across the transition temperature of n-hexadecane. Combined results demonstrate the successful microencapsulation of PCM via CNF-based Pickering emulsions for a sustainable thermal energy storage material.
Collapse
Affiliation(s)
- Gulbahar Bahsi Kaya
- Department of Sustainable Bioproducts, Mississippi State University, 201 Locksley Way, Starkville, MS 39759, USA
| | - Yunsang Kim
- Department of Sustainable Bioproducts, Mississippi State University, 201 Locksley Way, Starkville, MS 39759, USA.
| | - Kyle Callahan
- Dave C. Swalm School of Chemical Engineering, Mississippi State University, 323 Presidents Circle, Mississippi State, MS 39762, USA; Center for Advanced Vehicular Systems, Mississippi State University, 200 Research Boulevard, Starkville, MS 39759, USA
| | - Santanu Kundu
- Dave C. Swalm School of Chemical Engineering, Mississippi State University, 323 Presidents Circle, Mississippi State, MS 39762, USA; Center for Advanced Vehicular Systems, Mississippi State University, 200 Research Boulevard, Starkville, MS 39759, USA
| |
Collapse
|
37
|
Yu J, Jin Y, Liu G, Hua F, Lv Y. Pickering emulsion templated strategy in composite aerogels with hierarchical porous structure improves thermal insulation and diphenylamine adsorption. J Appl Polym Sci 2022. [DOI: 10.1002/app.52130] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jiangang Yu
- College of Chemical and Material Engineering Quzhou University Quzhou China
| | - Yi Jin
- College of Chemical and Material Engineering Quzhou University Quzhou China
| | - Guoqing Liu
- College of Chemical and Material Engineering Quzhou University Quzhou China
| | - Feiguo Hua
- Research and Development Center Zhejiang Jinjiahao Green Nanomaterial CO., Ltd. Quzhou China
| | - Yanwen Lv
- College of Chemical and Material Engineering Quzhou University Quzhou China
| |
Collapse
|
38
|
Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber. Foods 2021; 10:foods10122982. [PMID: 34945533 PMCID: PMC8700857 DOI: 10.3390/foods10122982] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/11/2021] [Accepted: 11/29/2021] [Indexed: 01/10/2023] Open
Abstract
Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-products.
Collapse
|
39
|
Wu Y, Zhao W, Wu X, Gan J, Zhang H, Cai Y. A Superhydrophobic Moso Bamboo Cellulose Nano-Fibril Film Modified by Dopamine Hydrochloride. Front Bioeng Biotechnol 2021; 9:756839. [PMID: 34746109 PMCID: PMC8563781 DOI: 10.3389/fbioe.2021.756839] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Accepted: 09/27/2021] [Indexed: 11/16/2022] Open
Abstract
The moso bamboo fiber powder was used as raw material to prepare cellulose nano-fibril films, 5% of polyvinyl alcohol solution was used as a structural reinforcement agent, dopamine hydrochloride (DA) was used as a surface adhesive, and hexadecyl trimethoxy silane was used as a surface modifier. The superhydrophobic films were prepared by vacuum filtration and impregnation. The results showed that the water contact angle on the surface of the film could reach 156°. The microstructure and chemical composition of the film surface was further studied by scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), and roughness measurement The scanning electron microscopy images showed that the nanofibers on the surface of Cellulose nanofibers film were arranged and randomly distributed, thus forming a dense network interwoven structure. In PDA hydrophobic modification solution, an Hexadecyltrimethoxysilane was hydrolyzed to a hexadecyl silanol to obtain the polar terminal hydroxyl of Hexadecyl silanol molecule. The -OCH3 terminal group of HDTMS reacted with hydroxyl/H2O to form a silanol (Si-OH) bond and further condensed to form a Si-O-Si network. In addition, due to the hydrophilicity of the surface of the nano cellulose film, a large amount of—OH was adsorbed on the surface of the nano cellulose film, resulted in the chemical connection between cetyl groups, thus realized the grafting of cetyl long-chain alkyl groups onto the fibers of the nano cellulose film.The film showed good self-cleaning and waterproof properties, which can be widely used in wet environment packaging and building.
Collapse
Affiliation(s)
- Yan Wu
- College of Furnishings and Industrial Design, Nanjing Forestry University, Nanjing, China.,Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, China
| | - Wanying Zhao
- College of Furnishings and Industrial Design, Nanjing Forestry University, Nanjing, China.,Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, China
| | - Xinyu Wu
- College of Furnishings and Industrial Design, Nanjing Forestry University, Nanjing, China.,Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, China
| | - Jian Gan
- College of Furnishings and Industrial Design, Nanjing Forestry University, Nanjing, China.,Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, China
| | - Haiqiao Zhang
- College of Furnishings and Industrial Design, Nanjing Forestry University, Nanjing, China.,Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, China
| | - Yijing Cai
- College of Furnishings and Industrial Design, Nanjing Forestry University, Nanjing, China.,Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, China
| |
Collapse
|
40
|
Qian X, Peng G, Ge L, Wu D. Water-in-water Pickering emulsions stabilized by the starch nanocrystals with various surface modifications. J Colloid Interface Sci 2021; 607:1613-1624. [PMID: 34592548 DOI: 10.1016/j.jcis.2021.09.085] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 12/12/2022]
Abstract
HYPOTHESIS Using the platelet-like starch nanocrystals (SNCs) to stabilize emulsions is attractive because as-prepared emulsions have promising applications in cosmetics and food fields. Limited studies mainly focus on the oil-in-water system, and another important system, the water-in-water emulsions stabilized by SNCs, has not yet been unveiled. EXPERIMENTS Two surface modification strategies, crosslinking and acetylation, were applied to tune surface property and aggregation of SNCs, and a common all-aqueous system (dextran/poly(ethylene glycol)) was used here as template. The viscoelasticity and morphology of emulsions were studied in terms of the SNC loadings and polymer ratios. FINDINGS Crosslinking results in aggregation of SNCs, and the particle size increases (from 110 nm to 370 nm) with increased levels of substitution. This favors improving emulsifying ability of particles. Acetylation decreases the particle size (∼90 nm) and weakens the affinity of SNCs to the two aqueous phases, improving the emulsifying efficiency of SNCs. More intriguingly, the two emulsion systems show different phase inversion behaviors. The depletion-stabilization mechanism for the cross-linked SNCs and the diffusion-controlled mechanism for the acetylated SNCs are proposed using the emulsion viscoelasticity as probe. This study makes a comprehensive insight into the regulation of water-in-water emulsion morphology and types with the platelet-like SNCs.
Collapse
Affiliation(s)
- Xiaoli Qian
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Guangni Peng
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Lingling Ge
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Defeng Wu
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China; Provincial Key Laboratories of Environmental Engineering & Materials, Yangzhou, Jiangsu Province 225002, PR China.
| |
Collapse
|
41
|
Wardana AA, Koga A, Tanaka F, Tanaka F. Antifungal features and properties of chitosan/sandalwood oil Pickering emulsion coating stabilized by appropriate cellulose nanofiber dosage for fresh fruit application. Sci Rep 2021; 11:18412. [PMID: 34531497 PMCID: PMC8445958 DOI: 10.1038/s41598-021-98074-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Accepted: 09/02/2021] [Indexed: 02/08/2023] Open
Abstract
A novel composite edible coating film was developed from 0.8% chitosan (CS) and 0.5% sandalwood oil (SEO). Cellulose nanofibers (CNFs) were used as a stabilizer agent of oil-in-water Pickering emulsion. We found four typical groups of CNF level-dependent emulsion stabilization, including (1) unstable emulsion in the absence of CNFs; (2) unstable emulsion (0.006-0.21% CNFs); (3) stable emulsion (0.24-0.31% CNFs); and (4) regular emulsion with the addition of surfactant. Confocal laser scanning microscopy was performed to reveal the characteristics of droplet diameter and morphology. Antifungal tests against Botrytis cinerea and Penicillium digitatum, between emulsion coating stabilized with CNFs (CS-SEOpick) and CS or CS-SEO was tested. The effective concentration of CNFs (0.24%) may improve the performance of CS coating and maintain CS-SEO antifungal activity synergistically confirmed with a series of assays (in vitro, in vivo, and membrane integrity changes). The incorporation of CNFs contributed to improve the functional properties of CS and SEO-loaded CS including light transmission at UV and visible light wavelengths and tensile strength. Atomic force microscopy and scanning electron microscopy were employed to characterize the biocompatibility of each coating film formulation. Emulsion-CNF stabilized coating may have potential applications for active coating for fresh fruit commodities.
Collapse
Affiliation(s)
- Ata Aditya Wardana
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia
| | - Arisa Koga
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan
| | - Fumina Tanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan
| | - Fumihiko Tanaka
- Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan.
| |
Collapse
|
42
|
Cinnamon Essential Oil Nanocellulose-Based Pickering Emulsions: Processing Parameters Effect on Their Formation, Stabilization, and Antimicrobial Activity. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2030037] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
This work aimed to prepare nanocellulose-based Pickering emulsions using cinnamon essential oil. Different formulations were investigated by varying the preparation time, homogenization speed, oil and nanocellulose concentration, and morphology. The emulsions were first characterized by droplet size, morphologies, and storage stability. The Design of Experiments (DoE) was used to evaluate the parameter’s effects on the emulsions’ stability, and the emulsions with optimum particle size and stability were evaluated by antimicrobial activity. The more stable emulsions required higher energy in the system to obtain efficient emulsification. The cellulose nanocrystal (CNC) emulsions showed a 30% oil volume as a constant to obtain a low creaming index (34.4% and 42.8%) and zeta potential values around −29 mV, indicating an electrostatic stabilization. The cellulose nanofiber (CNF) emulsions showed 100% stability after a month using a 20% oil volume as a constant and Zeta potential values around −15 mV, indicating a steric stabilization. CNF-emulsions’ inhibition halos for Bacilus subtilis were 30.1 ± 3.7% smaller than those found in CNC-emulsions (65 ± 2.9 mm), while Pseudomonasaeruginosas almost do not present differences in the inhibition halos. These results suggest that the nanocellulose morphology may promote a regulation on the EO migration to the medium, as well that this migration ratio does not affect the bacteria.
Collapse
|
43
|
Li Z, Zhang Y, Anankanbil S, Guo Z. Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
44
|
Pickering emulsion stabilized by cellulosic fibers: Morphological properties-interfacial stabilization-rheological behavior relationships. Carbohydr Polym 2021; 269:118339. [PMID: 34294348 DOI: 10.1016/j.carbpol.2021.118339] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/24/2021] [Accepted: 06/13/2021] [Indexed: 02/07/2023]
Abstract
This work aimed to study the stabilization mechanism induced by different morphologies of cellulosic fiber in O/W emulsion. Three types of cellulosic fibers were named squashed cellulose, incompletely nanofibrillated cellulose, and completely nanofibrillated cellulose, respectively. Squashed cellulose acted as barriers between the droplets to stabilize emulsion via depletion flocculation, whereas incompletely nanofibrillated and completely nanofibrillated cellulose formed covering layer via interfacial adsorption and connected adjacent droplets to create the droplet-fiber network structure via bridging flocculation. Differently, completely nanofibrillated cellulose formed the denser covering layer leading to a more stability of droplet. Importantly, it had the higher capacity of bridging flocculation, which can tightly connect the adjacent droplets to form a stronger droplet-fiber 3D network structure. Consequently, in rheological analysis including creep compliance, and dynamic modulus, the corresponding emulsions showed excellent anti-deformation ability and dynamic stability. This study provides practical guidance on the productions of foodstuff and cosmetic.
Collapse
|
45
|
Zhang W, Zhang G, Lu XA, Wang J, Wu D. Cellulosic nanofibers filled poly(β-hydroxybutyrate): Relations between viscoelasticity of composites and aspect ratios of nanofibers. Carbohydr Polym 2021; 265:118093. [PMID: 33966850 DOI: 10.1016/j.carbpol.2021.118093] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 03/25/2021] [Accepted: 04/14/2021] [Indexed: 01/18/2023]
Abstract
Dispersion states are vital for fibrous nanocelluloses to be used as reinforcements for polymers, which is highly dependent on geometry of nanocelluloses. Three types of nanocelluloses with various fiber aspect ratios were used to prepare target composite samples with poly(β-hydroxybutyrate) in this work. Viscoelasticity/elastoplasticity were used as probes to detect the flexibility-morphology relations of nanocelluloses in polymer. Cellulose nanocrystals (aspect ratio = 8) were rigid in polymer, retaining their rod-like shape, whereas bacterial celluloses (aspect ratio = 600) fully flexible, forming closely networked structure, and cellulose nanofibers (aspect ratio = 70) semi-flexible, dispersing as loosely flocculated clusters. Owing to these differences, the viscoelastic flow and elastoplastic deformation of three kinds of composites differed from one another. The strain-scaling and hysteresis work-scaling behaviors were then used to establish relaxation scale-structure correlations of target samples. This work provides interesting information around regulating the dispersion of nanocelluloses in polymer composites by tailoring aspect ratios of nanocelluloses.
Collapse
Affiliation(s)
- Wenting Zhang
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Guorui Zhang
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China
| | - Xiang-An Lu
- Guangling Collage, Yangzhou, Jiangsu Province 225002, PR China
| | - Jun Wang
- Jinsen Photoelectric Material Co. Ltd., Yangzhou, Jiangsu Province 225009, PR China
| | - Defeng Wu
- School of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225002, PR China; Provincial Key Laboratories of Environmental Engineering & Materials, Yangzhou, Jiangsu Province 225002, PR China.
| |
Collapse
|