Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH

Optically responsive dry cholesteric liquid crystal marbles

Dry liquid crystal marbles are structures that consist of cholesteric liquid crystal (CLC) droplets prepared by the mixture of chiral-doped thermotropic LCs encapsulated by cellulose nanocrystals (CNCs) that have been dried under ambient conditions. The characterizations revealed that CLC droplets were successfully encapsulated by self-standing CNC shells and responsive to the external gaseous stimulus. The dry LC marbles offer several advantages over previously reported LC-based gas sensors, such as fast response against minor external stimuli, and ease of handling, which make them particularly attractive for practical applications in sensing. We demonstrate the use of these marbles for detecting toluene vapor, a common industrial solvent and pollutant, which we also use to understand the response characteristics. The dry CLC marbles exhibit a significant response to toluene vapor with a detection limit below 500 ppm, attributed to the change of pitch size of the helical structure of CLC droplets induced by the toluene vapor. The CNC-capsulated CLC droplets were stable in emulsion for up to two weeks, and their dried form exhibited a sensitive response upon toluene exposure. The real-time experiments revealed that the LC marbles can be used multiple times without a significant loss of sensitivity, where 90 % of the maximum response was observed at 13.3 ± 4.7 s. These dry LC marbles can also be utilized in other areas, including drug delivery, optical devices, and biosensors.

Probing the stability and quality of the cellulose-based Pickering emulsion containing sesamolin-enriched sesame oil by chemometrics-assisted ATR-FTIR spectroscopy

This study presents the employment of Fourier transform infrared (FTIR) spectroscopy with attenuated total reflection and principal component analysis (PCA) to analyze the stability of a Pickering emulsion stabilized by carboxylated-cellulose nanocrystal (cCNC) comprising sesame oil phases with or without sesamolin. FTIR measurements identified an intermolecular hydrogen bond between the ester group of the triglyceride and the carboxyl group of the cCNC to create the emulsion droplet. The spectral bands from the hydroxyl group vibration (3700-3050 cm-1), carbonyl (1744 cm-1), CO groups of the ester triglyceride and cCNC (1160-998 cm-1) markedly discriminated between stabilized and destabilized emulsions. The PCA of FTIR spectra detected the change of molecular interaction during storage according to creaming, aggregation, and coalescence and changes in physicochemical parameters such as droplet size, refractive index, and zeta potential. Hence, PCA enabled the observation of the destabilization of emulsion in real-time.

Green, chemical-free, and high-yielding extraction of nanocellulose from waste cotton fabric enabled by electron beam irradiation

Recycling and high-value reutilization of waste cotton fabrics (WCFs) has attracted a widespread concern. One potential solution is to extract nanocellulose. Sulfuric acid hydrolysis is a conventional method for the production of nanocellulose with high negative charge from WCFs. However, the recycling and disposal of chemicals in nanocellulose production, along with low yields, remain significant challenges. Consequently, there is a pressing need for a sustainable method to produce nanocellulose at higher yield without the use of chemicals. Herein, we propose a green, sustainable and chemical-free method to extract nanocellulose from WCFs. The nanocellulose displayed a rod-like shape with a length of 50-300 nm, a large aspect ratio of 18.4 ± 2 and the highest yield of up to 89.9 %. The combined short-time and efficient two-step process, involving electron beam irradiation (EBI) and high-pressure homogenization (HPH), offers a simple and efficient alternative approach with a low environmental impact, to extract nanocellulose. EBI induced a noticeable degradation in WCFs and HPH exfoliated cellulose to nano-size with high uniformity via mechanical forces. The as-prepared nanocellulose exhibits excellent emulsifying ability as the Pickering emulsion emulsifier. This work provides a facile and efficient approach for nanocellulose fabrication as well as a sustainable way for recycle and reutilization of the waste cotton fabrics.

The influence of α and α' subunits on SPI Pickering emulsions based on natural hybrid breeding varieties

In this study, food-grade protein nanoparticles (Wild-NPs, α-lack-NPs, α'-lack-NPs, and (α + α')-lack-NPs) were organized as emulsion stabilizers via thermal induction. The effects of α and α' subunits in soybean protein isolate (SPI) on Wild nanoparticle Pickering emulsion (Wild-NPPEs), α-lack nanoparticle Pickering emulsion (α-lack-NPPEs), α'-lack nanoparticle Pickering emulsion (α'-lack-NPPEs) and (α + α')-lack nanoparticle Pickering emulsion ((α + α')-lack-NPPEs) were investigated. The Pickering emulsion stabilization mechanism indicated that the α'-lack-NPs particle size, surface hydrophobicity, and contact angle were mostly comparatively large. Therefore, the absence of the α' subunit made the desorption of protein nanoparticles at the oil and water interface require higher energy. Through the hydrophobic interaction between molecules, the structure and properties of the emulsion were improved, showing good stability. The existence of α'-lack-NPPEs leads to the formation of a gel-like network in the emulsion, which increases the viscosity of the emulsion and makes the network structure of the emulsion more uniform and denser.

Synergistic Stabilization of Nanoemulsion Using Nonionic Surfactants and Salt-Sensitive Cellulose Nanocrystals

Soybean stover is a lignocellulose biomass that is rich in cellulose. In the present study, soybean cellulose nanocrystals (CNCs) were prepared from soybean stover by alkaline treatment, bleaching treatment, acid hydrolysis, dialysis and ultrasonication. The as-prepared soybean CNC was characterized by transmission electron microscopy (TEM), zetasizer and rheometer. The effects of NaCl on the particle size, zeta potential, and viscosity of soybean CNC was studied. Soybean CNC was explored as an emulsion stabilizer for lemongrass-essential-oil-loaded emulsions. Soybean CNCs could stabilize the oil-in-water emulsion against coalescence but not flocculation. The addition of NaCl reduced the creaming index and enhanced the encapsulation efficiency and freeze-thaw stability of the CNC-stabilized emulsion. Salted CNC (i.e., CNC in the presence of NaCl) enhanced the thermodynamic stability (i.e., heating-cooling and freeze-thaw stability) of Tween 80 stabilized emulsion, while unsalted CNC did not. Synergistic effects existed between Tween 80 and salted CNC in stabilizing oil-in-water emulsions. The nanoemulsion stabilized with Tween 80 and salted CNC had a mean particle size of ~70 nm, and it was stable against all thermodynamic stability tests. This is the first study to report the synergistic interaction between salted CNC and small molecular weight surfactants (e.g., Tween 80) to improve the thermodynamic stability of nanoemulsion.

Hemp cellulose nanocrystals for functional chitosan/polyvinyl alcohol-based films for food packaging applications

Hemp is known for its swift growth and remarkable sustainability, requiring significantly less water, an adaptable cultivation to a wide range of climates when compared to other fibers sources, making it a practical and environmentally friendly choice for packaging materials. The current research seeks to extract cellulose nanocrystals (CNCs) from hemp fibers using alkali treatment followed by acid hydrolysis and assess their reinforcing capacity in polyvinyl alcohol (PVA) and chitosan (CS) films. AFM analysis confirmed the existence of elongated, uniquely nanosized CNC fibers. The length of the isolated CNCs was approximately 277.76 ± 61 nm, diameter was 6.38 ± 1.27 nm and its aspect ratio was 44.69 ± 11.08. The FTIR and SEM analysis indicated the successful removal of non-cellulosic compounds. Furthermore, the study explored the impact of adding CNCs at varying weight percentages (0, 0.5, 1, 2.5, and 5 wt%) as a strengthening agent on the chemical composition, structure, tensile characteristics, transparency, and water solubility of the bionanocomposite films. Adding CNCs to the CS/PVA film, up to 5 wt%, resulted in an improvement in both the Young's modulus and tensile strength of the bionanocomposite film, which are measured at (412.46 ± 10.49 MPa) and (18.60 ± 3.42 MPa), respectively, in contrast to the control films with values of (202.32 ± 22.50 MPa) and (13.72 ± 2.61 MPa), respectively. The scanning electron microscopy (SEM) images reveal the creation of a CS/PVA/CNC film that appears smooth, with no signs of clumping or clustering. The blending and introduction of CNCs have yielded transparent and biodegradable CS/PVA films. This incorporation has led to a reduction in the gas transmission rate (from 7.013 to 4.159 cm3 (m2 day·0.1 MPa))-1, a decrease in transparency (from 90.23% to 82.47%), and a lowered water solubility (from 48% to 33%). This study is the inaugural effort to propose the utilization of hemp-derived CNC as a strengthening component in the development of mechanically robust and transparent CS/PVA-CNC bio-nanocomposite films, holding substantial potential for application in the field of food packaging.

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions

BACKGROUND

Concentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating.

RESULTS

In this study, alkali-extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze-thawing. Compared with the original hydration method, salinization reduced the absolute ζ-potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ-potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high-speed centrifugation and long-term storage. Additionally, secondary emulsification after freeze-thaw further improved the performance of the concentrated emulsions.

CONCLUSION

The results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 Society of Chemical Industry.

Important Role and Properties of Granular Nanocellulose Particles in an In Vitro Simulated Gastrointestinal System and in Lipid Digestibility and Permeability

This research evaluated the role and feasibility of the granular nanocellulose particles (GNC) from sugarcane bagasse obtained from enzymatic hydrolysis in reducing lipid digestibility and permeability in an in vitro simulated gastrointestinal (GI) system. GNC concentration (0.02%, w/v) had significantly affected the released free fatty acids (FFA), with a reduction of approximately 20%. Pickering emulsion of a GNC and olive oil simulation mixture revealed higher oil droplet size distribution and stability in the initial stage than the vortexed mixture formation. The difference in particle size distribution and zeta potential of the ingested GNC suspension and GNC-olive oil emulsion were displayed during the in vitro gastrointestinal simulation. GNC particles interacted and distributed surrounding the oil droplet, leading to interfacial emulsion. The GNC concentration (0.01-0.10%, w/v) showed low toxicity on HIEC-6 cells, ranging from 80.0 to 99% of cell viability. The release of FFA containing the ingested GNC suspension and GNC-olive oil emulsion had about a 30% reduction compared to that without the GNC digestion solution. The FFA and triglyceride permeability through the HIEC-6 intestinal epithelium monolayer were deceased in the digesta containing the ingested GNC and emulsion. This work indicated that GNC represented a significantly critical role and properties in the GI tract and reduced lipid digestion and absorption. This GNC could be utilized as an alternative food additive or supplement in fatty food for weight control due to their inhibition of lipid digestibility and assimilation.

A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions

This study aims to develop a versatile intelligent packaging based on alginate (Alg) and anthocyanin (Ant) by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Firstly, bacterial cellulose nanocrystals (BCNs) matrix produced from kombucha was incorporated with camellia oil into via ultrasonic triggering, forming a stable and multifunctional camellia oil-bacterial cellulose nanocrystal Pickering nanoemulsions (CBPE). The microstructure and rheology results of the emulsion confirmed the stabilized preparation of CBPE. Subsequently, the CBPE was integrated into the three-dimensional network structure composed of alginate/anthocyanin. The composite film (Alg-Ant-CBPE) was designed through Ca2+ crosslinking, intermolecular hydrogen bonding and dehydration condensation. The fabricated color indicator films with different concentrations of CBPE (0.1 %-0.4 %), showed varying degree of improvement in hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties and antioxidant capacities. When applied to yogurt, the Alg-Ant-CBPE4 exhibited more pronounced color changes compared to Alg-Ant, enabling visual detection of food freshness. In conclusion, the incorporation of Pickering nanoemulsion provides an effective and promising approach to enhance the performance of polysaccharide-based intelligent packaging.

Effect of Surface Functionality on the Rheological and Self-Assembly Properties of Chitin and Chitosan Nanocrystals and Use in Biopolymer Films

Chitin nanocrystals (ChNCs) are unique to all other bio-derived nanomaterials in one aspect: the inherent presence of a nitrogen moiety. By tuning the chemical functionality of this nanomaterial, and thus its charge and hydrogen bonding capacity, one can heavily impact its macroscopic properties such as its rheological and self-assembly characteristics. In this study, two types of ChNCs are made using acid hydrolysis (AH-ChNCs) and oxidative (OX-ChNCs) pathways, unto which deacetylation using a solvent-free procedure is utilized to create chitosan nanocrystals (ChsNCs) of varying degree of deacetylation (DDA). These nanocrystals were then studied for their rheological behavior and liquid crystalline ordering. It was found that with both deacetylation and carboxylation of ChNCs, viscosity continually increased with increasing concentrations from 2 to 8 wt %, contrary to AH-ChNC dispersions in the same range. Interestingly, increasing the amine content of ChNCs was not proportional to the storage modulus, where a peak saturation of amines provided the most stiffness. Conversely, while the introduction of carboxylation increased the elastic modulus of OX-ChNCs by an order of magnitude from that of AH-ChNCs, it was decreased by increasing DDA. Deacetylation and carboxylation both inhibited the formation of a chiral nematic phase. Finally, these series of nanocrystals were incorporated into biodegradable pectin-alginate films as a physical reinforcement, which showed increased tensile strength and Young's modulus values for the films incorporated with ChsNCs. Overall, this study is the first to investigate how surface functionalization of chitin-derived nanocrystals can affect their rheological and liquid crystalline properties and how it augments pectin/alginate films as a physical reinforcement nanofiller.

Properties of Pickering emulsions stabilized by cellulose nanocrystals extracted from litchi peels

The development of Pickering emulsions which are applicable to the food industry still remains challenges due to the limited availability for biocompatible, edible and natural emulsifiers. The purpose of this study was to extract cellulose nanocrystals from litchi peels (LP-CNCs), and evaluate their emulsifying properties. The results showed that the LP-CNCs were needle-like and they possessed high crystallinity (72.34 %) and aspect ratio. When the concentrations of LP-CNCs were >0.7 wt% or the contents of oil were no >0.5, stable Pickering emulsions were obtained. The microstructures of emulsions confirmed that LP-CNCs formed dense interfacial layers on the surface of oil droplets, which functioned as barriers to prevent aggregation and flocculation among droplets. Rheological results showed that the emulsions exhibited typical shear thinning behavior. The elastic of emulsions was dominant, and their gel strength could be enhanced by regulating the contents of emulsifiers or oil. Additionally, the Pickering emulsions stabilized by LP-CNCs showed extremely high pH, ionic strength, and temperature tolerance. This strategy provides an innovative alternative to tackle the dilemma of preparing highly stable Pickering emulsions using natural particles in food products.

Large-Scale Preparation of Carboxylated Cellulose Nanocrystals and Their Application for Stabilizing Pickering Emulsions

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.

Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum

In this study, several kinds of amino acids were successfully encapsulated in a W₁/O/W₂ emulsion produced using a two-step emulsification process. Polyglycerol polyricinoleate (PGPR) was used as a hydrophobic emulsifier in the oil phase, while gum arabic (GA) and xanthan gum (XA) were used as an emulsifier and stabilizer in the outer water (W₂) phase, respectively. The stability and encapsulation efficiency of the W₁/O/W₂ emulsions depended on the ratio of W₁/O emulsion to W₂ phase, as well as the concentration of GA and XA within the outer W₂ phase. A W₁/O/W₂ emulsion prepared using 2 % (w/w) GA and 0.3 % (w/w) XA in the W₂ phase exhibited good stability and a high encapsulation efficiency (>80 %) for several amino acids. As the hydrophobicity of amino acids and storage temperature increased, the leakage from the W₁ to W₂ phases increased, which can be attributed to increasing solubility in the oil phase. The encapsulation efficiency of lysine encapsulated in GA-XA-stabilized W₁/O/W₂ double emulsion was over 84 % after 28 days storage at 4 °C. These results indicate that double emulsions may be useful for the encapsulation of amino acids, which may be useful to protect them from their environment and mask bitter flavors.

Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity

Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the optimized condition was obtained. Subsequently, insoluble soybean fiber extracted under pH12 followed by different homogeneous strengths were utilized. Concentrated emulsions stabilized by insoluble soybean fiber that was subjected to stronger homogenization presented lower absolute values of the ζ-potential about -47.7 mV and average droplet sizes of 37.0 μm approximately. Moreover, these emulsions exhibited a higher viscosity and elastic modulus, thereby providing better stability and less pronounced environmental sensitivities towards either pH 5 or 100 mM NaCl. Overall, results revealed that insoluble soybean fiber with few protein, especially subjected to homogenization during fiber extraction, was well suited to fabricate concentrated emulsions.

Emulsifying properties and bioavailability of clove essential oil Pickering emulsions stabilized by octadecylaminated carboxymethyl curdlan

In the present study, clove essential oil (CEO) Pickering emulsions were stabilized by octadecylamine-modified carboxymethyl curdlan (CMCD-ODA) at different pH values. The droplet size and negatively charged zeta potential of the CMCD-ODA emulsions decreased as the pH increased from 3.0 to 11.0. Rheology results indicated that the CMCD-ODA polymer/emulsion prepared at pH 5.0 showed higher apparent viscosity and viscoelasticity than other pH conditions, which might prevent droplets from flocculating. The Pickering emulsions obtained at pH 5.0 were spherical droplets with a uniform size distribution and a mean diameter of 9.54 μm, and they exhibited excellent stability during 28 days of storage. The morphological structures of the emulsions investigated by confocal laser scanning microscopy and scanning electron microscopy indicated that the CMCD-ODA Pickering emulsion obtained at pH 5.0 was stabilized by loading amphiphilic CMCD-ODA polymer around the spherical oil droplets and forming a weak gel network structure. The CEO-loaded CMCD-ODA emulsions had higher antioxidant capacity than free CEO after 28 days of storage at pH 5.0. Given the good emulsion stability, antioxidant activity, and great antibacterial effect, the CEO-loaded carboxymethyl curdlan Pickering emulsion has promising applications in food, cosmetic, and biomedicine industries.

Studies into interactions and interfacial characteristics between cellulose nanocrystals and bovine serum albumin

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Interactions between cellulose nanocrystal (CNC) and BSA were studied.

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BSA dominated the interface behavior in CNC/BSA complex.

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BSA and CNC formed viscoelastic layers at pH 3 driven by electrostatic attraction.

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Interactions mainly occurred between (1 0 0) surface of CNC and domain IIA of BSA.

This study investigates the interactions between cellulose nanocrystals (CNCs) and bovine serum albumin (BSA) under different pH conditions. A multiscale technique was employed to characterize the CNCs and BSA at pH 7 and pH 3. ζ-Potential measurement and UV–vis spectroscopy demonstrated strong interactions between CNCs and BSA at pH 3, whereat they have opposite charges. Interfacial tensiometry showed a deficiency in the surface activity of the CNCs and indicated that BSA dominated the interface behavior in their complex. Quartz crystal microbalance with dissipation revealed that the sequential adsorption of BSA and CNCs produced viscoelastic bilayers at pH 3, and the mass adsorbed was ∼ 28 times that adsorbed at pH 7. Molecular dynamics simulations indicated that the key interactions between the two materials were produced between the hydrophobic CNC surface and the BSA domain IIA region. These results provide interesting insights into the design of complex food emulsions and fluid interfaces.

Multifunctional poly(vinyl alcohol) films using cellulose nanocrystals/oregano and cellulose nanocrystals/cinnamon Pickering emulsions: Effect of oil type and concentration

Poly (vinyl alcohol) (PVA) films with high transparency, UV-barrier, antioxidant, and antimicrobial properties were prepared using oregano essential oil (OEO) and cinnamon essential oil (CEO) Pickering emulsions. The effect of Pickering emulsion type and concentration on the PVA film properties was studied. Cellulose nanocrystals (CNCs) were used as a natural stabilizer to prepare OEO and CEO Pickering emulsions. Both emulsions showed spherical droplets with diameters of 155-291 nm, zeta potential of -36.2 to -49.6 mV, minimum inhibition concentration of 6.25-12.5 μL/mL, and inhibition zone of 40-65 mm, depending on oil type. Morphology and FTIR analysis showed that OEO and CEO Pickering emulsions were compatible with the PVA matrix. The UV-transmittance of PVA films decreased from 77.3% to 30.4% and 2.0% without sacrificing the transparency after adding OEO and CEO Pickering emulsions, respectively. Antimicrobial results showed that E. coli was more sensitive to CEO, while S. aureus was sensitive to OEO Pickering emulsion. PVA/CEO film displayed higher properties than PVA/OEO film.

Controlled evaporation-induced phase separation of droplets containing nanogels and salt molecules

Droplets without protection from surfactants or surfactant-like objects normally experience merging or a coalescence process since it is thermodynamically favored. However, division or replication of droplets is thermodynamically unfavored and comparably more difficult to realize. Herein, we demonstrate that a population of droplets that are composed of nanogels and salt spontaneously undergo a separation process under a slow solvent evaporation condition. Each individual droplet underwent changes in size, shape and eventually developed into two domains, which was caused by the screening effect due to the increased salt concentration as a result of solvent evaporation. The two domains gradually separated into nanogel-rich and salt-rich parts. These two parts eventually evolved into nanogel aggregates and branched structures, respectively. This separation was mainly due to the salting out effect and dewetting. Comparison studies indicate that both the nanogels and salt are indispensable ingredients for the phase separation. These discoveries may have profound applications in the fields of biomimetics and offer new routes for self-replication systems.

An individual droplet containing nanogels and salts can evolve into gel-rich and salt-rich two separate parts upon evaporation.

Recent progress on Pickering emulsions stabilized by polysaccharides-based micro/nanoparticles

Pickering emulsions stabilized by micro/nanoparticles have attracted considerable attention owing to their great potential in various applications ranging from cosmetic and food industries to catalysis, tissue engineering and drug delivery. There is a growing demand to design "green" micro/nanoparticles for constructing stable Pickering emulsions. Micro/nanoparticles derived from the naturally occurring polysaccharides including cellulose, chitin, chitosan and starch are capable of assembling at oil/water interfaces and are promising green candidates because of their excellent biodegradability and renewability. The physicochemical properties of the micro/nanoparticles, which are determined by the fabricating approaches and/or post-modification methods, have a significant effect on the characteristics of the final Pickering emulsions and their applications. Herein, recent advances on Pickering emulsions stabilized by polysaccharides-based micro/nanoparticles and the construction of functional materials including porous foams, microcapsules and latex particles from these emulsions as templates, are reviewed. In particular, the effects of micro/nanoparticles properties on the characteristics of the Pickering emulsions and their applications are discussed. Furthermore, the obstacles that hinder the practical applications of polysaccharides-based micro/nanoparticles and Pickering emulsions as well as the prospects for the future development, are discussed.

Functionalization of silica-coated magnetic nanoparticles as powerful demulsifier to recover oil from oil-in-water emulsion

This study presents an innovative approach for the preparation of Fe₃O₄ nanoparticles covered with SiO₂ shell (denoted as Fe-Si-MNP), which were used to recover oil recovery from oil-in-water emulsion (O/W-emul). The Fe-Si-MNP were prepared with differing silica layer thicknesses (5 nm [Fe-Si-1], 8 nm [Fe-Si-2], 10 nm [Fe-Si-3], and 15 nm [Fe-Si-4]) and tested for the percentage of oil separation (%S_oil) under different dosages (D_MNP), oil concentration (D_oil), surfactant dosages (D_sur), and pH. The Fe-Si-MNP exhibited excellent %S_oil, reliable stability, and high magnetization values ranging between 46.1 and 80.2 emu/g. adding a 5 nm silica layer on the surface of the Fe-Si-MNP (i.e., Fe-Si-1) protected them from oxidation conditions, extended their service life, and achieved a %S_oil of ∼96.3%. The %S_oil slightly decreased to ∼92% with an alkaline pH or when the thickness of the silica layer increased to ≥10 nm. The %S_oil was 90.5%, 89.5%, and 87.5% for Fe-Si-2, Fe-Si-3, and Fe-Si-4, respectively. Increasing the water salinity from 0.1 to 0.5 M slightly improved the %S_oil for the tests carried out with a D_oil of 100 mg/L to 93.3%, 90.3%, and 86.3% for Fe-Si-2, Fe-Si-3, and FeSi-4, respectively. The highest %S_oil achieved with Fe- Si-1 Fe-Si-2 and Fe-Si-3 was >95%, 95% and 92%, respectively. The Fe-Si-MNP exhibited a high recyclability for 9 cycles with the lowest %S_oil ∼80%. The results suggest that the structure and properties of the Fe-Si-MNP can be manipulated to achieve a high oil recovery, easy separation, and extended service life.

Nanocellulose in Emulsions and Heterogeneous Water-Based Polymer Systems: A Review

Nanocelluloses (i.e., bacterial nanocellulose, cellulose nanocrystals, and cellulose nanofibrils) are cellulose-based materials with at least one dimension in the nanoscale. These materials have unique and useful properties and have been shown to assemble at oil-water interfaces and impart new functionality to emulsion and latex systems. Herein, the use of nanocellulose in both emulsions and heterogeneous water-based polymers is reviewed, including dispersion, suspension, and emulsion polymerization. Comprehensive tables describe past work employing nanocellulose as stabilizers or additives and the properties that can be tailored through the use of nanocellulose are highlighted. Even at low loadings, nanocellulose offers an unprecedented level of control as a property modifier for a range of emulsion and polymer applications, influencing, for example, emulsion type, stability, and stimuli-responsive behavior. Nanocellulose can tune polymer particle properties such as size, surface charge, and morphology, or be used to produce capsules and polymer nanocomposites with enhanced mechanical, thermal, and adhesive properties. The role of nanocellulose is discussed, and a perspective for future direction is presented.

Preparation and Surface Functionalization of Carboxylated Cellulose Nanocrystals

In recent years, cellulose nanocrystals (CNCs) have emerged as a leading biomass-based nanomaterial owing to their unique functional properties and sustainable resourcing. Sulfated cellulose nanocrystals (sCNCs), produced by sulfuric acid-assisted hydrolysis of cellulose, is currently the predominant form of this class of nanomaterial; its utilization leads the way in terms of CNC commercialization activities and industrial applications. The functional properties, including high crystallinity, colloidal stability, and uniform nanoscale dimensions, can also be attained through carboxylated cellulose nanocrystals (cCNCs). Herein, we review recent progress in methods and feedstock materials for producing cCNCs, describe their functional properties, and discuss the initial successes in their applications. Comparisons are made to sCNCs to highlight some of the inherent advantages that cCNCs may possess in similar applications.

Synthetic semicrystalline cellulose oligomers as efficient Pickering emulsion stabilizers

Nanocellulose are promising Pickering emulsion stabilizers for being sustainable and non-toxic. In this work, semicrystalline cellulose oligomers (SCCO), which were synthesized from maltodextrin using cellobiose as primer by in vitro enzymatic biosystem, were exploited as stabilizers for oil-in-water Pickering emulsions. At first, the morphology, structure, thermal and rheological properties of SCCO suspensions were characterized, showing that SCCO had a sheet morphology and typical cellulose-Ⅱ structure with 56 % crystallinity. Then the kinetic stabilities of emulsions containing various amounts of SCCO were evaluated against external stress such as pH, ionic strength, and temperature. Noting that SCCO-Pickering emulsions exhibited excellent stabilities against changes in centrifugation, pH, ionic strengths, and temperatures, and it was also kinetically stable for up to 6 months. Both SCCO suspensions and their emulsions exhibited gel-like structures and shear-thinning behaviors. These results demonstrated great potential of SCCO to be applied as nanocellulosic emulsifiers in food, cosmetic and pharmaceutical industries.

Exploration of nanocellulose washing agent for the green remediation of phenanthrene-contaminated soil

Polycyclic aromatic hydrocarbons are hazardous contaminants existing ubiquitously in polluted soil. In this study, using nanocellulose (CNC) fluid as an eco-friendly agent was proposed for the first time in the remediation of phenanthrene (PHE) contaminated soil. The effects of environmental factors on the mobilization of PHE in soil by CNC nanofluid was investigated using factorial analysis. The results showed that temperature and ionic strength had a significant influence on PHE removal, which were associated with the viscosity and zeta potential change in the nanofluid. The analysis based on two-dimensional correlation spectroscopy integrated with FTIR and synchrotron-based XRF imaging revealed that metals and minerals in soil played important roles in PHE detachment. The hydroxyl groups on CNC bonded with Fe-O, Si-O, and Mn-O in soil as time went on, and eventually achieved PHE mobilization through the interruption of PHE/SOM-metal/mineral linkages. The complexation and transport of PHE/SOM-metals/minerals from soil particles to the aqueous phase could be the primary PHE removal mechanism. Besides, the biotoxicity study displayed a detoxification effect of CNC nanofluid on PHE contaminants in soil. This study offers new insight into a cost-effective and biodegradable nanocellulose washing agent, which can be a good alternative to the available site remediation options.

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

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

Macroalgae-derived regenerated cellulose in the stabilization of oil-in-water Pickering emulsions

This study aims to derive regenerated cellulose (RC) from lignin/hemicellulose-free Eucheuma cottonii for its independent stabilization of Pickering emulsion. The RC exhibits a fibrillar morphology with diameters ranging from 17 to 157 nm and stabilizes paraffin oil-Pickering emulsions without any co-stabilizer. It was found that the emulsion stability, viscosities and viscoelasticity correlate positively with RC concentration. All emulsion samples depict gel-like behavior. Under different oil fraction at a constant RC concentration, anomalies were found in emulsion properties. This can be attributed to the aggregating behavior of RC at the oil-water interface, the degree of gel-like structure formation due to materials interaction within the emulsion system, and the variations of microscopic droplet cluster interactions under shear condition. The emulsions portrayed excellent robustness against harsh salinity, high temperature and extreme pH fluctuation. Hence, these findings had elucidated the plausibility of macroalgae-derived RC in enhanced oil recovery application.

Interest of Pickering Emulsions for Sustainable Micro/Nanocellulose in Food and Cosmetic Applications

In the present review, natural and non-toxic particles made of micro/nanocellulose were specifically targeted as stabilizers of emulsions located at dispersed and continuous phases interfaces (called Pickering Emulsions, PEs). PEs are biphasic systems stabilized by solid particles with a recent interest in food and cosmetic domains. PEs have been more and more studied in the last ten years due to their advantages compared to conventional emulsions with surfactants. PEs have already been stabilized with various types of particles and particularly cellulose. Even if some studies showed that PEs were more stable when cellulose was chemically modified, numerous other recent studies showed that unmodified micro/nanocellulose is also promising biomaterial to stabilize PEs. Micro/nanocelluloses can be extracted by various green processes from numerous agricultural wastes and co-products, as banana peels, corncob, ginkgo seed shells, lime residues, mangosteen rind, oil palm empty fruit bunches, pistachio shells, as well as wheat straw. Main green processes used to treat cellulose are grinding, high pressure homogenization, microfluidization, enzymatic hydrolysis, subcritical water, extrusion, electron beam irradiation, cryocrushing, microwaves or sonication. PEs formulated with cellulose clearly participate to a global sustainable development but, additional studies will be necessary to better understand PEs stability and improve properties.

Emulsifying properties of a ferulic acid-grafted curdlan conjugate and its contribution to the chemical stability of β-carotene

A biopolymer-polyphenol conjugate-stabilized oil-in-water emulsion system was established to improve the chemical stability and bioaccessibility of β-carotene (BC). In this study, the emulsifying properties and contribution of a ferulic acid-grafted curdlan conjugate (Cur-D-g-FA) to the chemical stability of BC were investigated. Results showed that the emulsification ability of emulsions stabilized by Cur-D-g-FA remarkably increased with an increasing concentration from 0.05% to 0.8% (w/v) along with decreasing average droplet sizes, negatively charged zeta potentials, and uniform size distributions. The emulsions stabilized by 0.8% Cur-D-g-FA exhibited pronounced shear thinning and solid-like elastic properties as well as satisfactory oxidation stability. The emulsions stabilized by 0.8% Cur-D-g-FA had excellent ability to improve the chemical stability of BC when exposed to different environmental stresses and resulted in the favorable bioaccessibility of BC in vitro. The results prove that Cur-D-g-FA as a promising stabilizer has great potential to protect liposoluble nutrients in food-grade emulsion-delivery systems.

Acid-free preparation and characterization of kelp (Laminaria japonica) nanocelluloses and their application in Pickering emulsions

Cellulose nanofibers (CNFs) from kelp were prepared by cellulase treatment with lengths greater than 3 μm. CNFs were further oxidized by TEMPO-oxidized system, and the lengths of the oxidized CNFs (TEMPO-CNFs) were 0.6-1 μm. AFM and TEM images showed that intertwined CNFs fibers were divided into individual nanofibrils. The crystallinity of TEMPO-CNFs increased to 66.5 %. TGA analysis indicated that TEMPO-CNFs were more sensitive to temperature than cellulose and CNFs. FT-IR spectra revealed no changes in the basic cellulose structures of CNFs and TEMPO-CNFs. In the sunflower oil/water (20/80, v/v) model emulsions, the oil droplet sizes were less than 20 μm in CNFs emulsions, which became smaller in TEMPO-CNFs emulsions. Delamination was found in CNFs emulsions after three days of storage. Addition of NaCl increased the volumes of TEMPO-CNFs emulsions but enlarged the oil droplets sizes. TEMPO-CNFs emulsions had the largest volume with smallest and most homogeneous oil droplets at pH 3. TEMPO-CNFs emulsions showed good stability after storage for 30 days. Further, TEMPO-CNFs could also emulsify 50 % (v/v) of sunflower oil. All these results indicated that TEMPO-CNFs can be used in preparing Pickering emulsions.

Rapeseed Protein Nanogels As Novel Pickering Stabilizers for Oil-in-Water Emulsions

Recently plant protein Pickering particles have received tremendous interests because of their environmentally friendly, biodegradable, and safe characteristics. However, developing plant protein particles as stabilizers of Pickering emulsion still face many challenges. In current study, a novel nanogel system produced from acylated rapeseed protein isolates (ARPI) was used to stabilize Pickering emulsions. Results showed that self-assembled nanogel after native RPI modified by acylation adjusted the three-phase contact angle of ARPI nanogels system to 86.7° closing to a neutral wettability. At constant oil phase fraction (0.3, v/v), increasing the ARPI nanogels concentrations produced smaller droplet sizes of Pickering emulsions, whereas all freshly prepared Pickering emulsions were stable except 0.1% (w/v) ARPI nanogel-stabilized Pickering emulsion occurred with creaming. The rise of the oil phase fraction showed little influences on the droplets size and visual appearances of Pickering emulsions at a fixed ARPI nanogels concentration (0.75%, w/v). Moreover, the prepared ARPI nanogels stabilized Pickering emulsions were stable against aggregations of droplets at a range of pH conditions ranging from 5.5 to 8.5 and salt concentration as high as 0.2 M. Additionally, the ARPI nanogels concentration above 0.5% favored the formation of Pickering emulsion with long-term storage stability (up to 30 days) against creaming. Microscopic images evidenced that ARPI nanogels could absorb and anchor at the droplets surface forming an interfacial layer. Above findings may deliver a potential strategy for fabricating stable Pickering emulsion based on plant protein particles and are of important significance for the utilization of rapeseed protein in the food industry.

Adsorption and interfacial structure of nanocelluloses at fluid interfaces

Nanocelluloses (NCs), more specifically cellulose nanocrystals and nanofibrils, are a green alternative for the stabilization of fluid interfaces. The adsorption of NCs at oil-water interfaces facilitates the formation of stable and biocompatible Pickering emulsions. In contrast, unmodified NCs are not able to stabilize foams. As a consequence, NCs are often hydrophobized by covalent modifications or adsorption of surfactants, allowing also the stabilization of foams or functional inverse, double, and stimuli-responsive emulsions. Although the interfacial stabilization by NCs is readily exploited, the driving force of adsorption and stabilization mechanisms remained long unclear. Here, we summarize the recent advances in the understanding of NC adsorption regarding kinetics, isotherms, and energetic aspects, as well as their interfacial structure, surface coverage, and contact angle. We thereby distinguish unmodified NCs, covalently modified NCs, and surfactant enhanced adsorption.