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

Sodium caseinate/cellulose nanofiber-stabilized Pickering emulsions: A study on lipid absorption regulation

This study aimed to develop a sustainable and bio-based nano-additive (sodium caseinate/cellulose nanofibers (SC/CNF) complex) to modulate liquid-based oil-in-water (O/W) colloid interfaces, which function as a fat control agent to slow lipid digestion. Edible protein (SC) was grafted onto CNF through facile electrostatic attraction, which reduces solvent and chemical usage for greener process. The physicochemical properties of SC/CNF showed that adding SC increased the interfacial bonding between CNF particles, resulting in higher interfacial pressure by forming dense and compact layers of SC/CNF. This characteristic improves the mechanical strength and colloidal stability of SC/CNF during water-oil stabilization. Further preparation of O/W Pickering emulsions stabilized by SC/CNF complexes was conducted using different parameters (such as SC concentration, dosage of SC/CNF, and O/W ratio) to investigate profile of free fatty acid (FFA) released during lipid digestion via simulated in vitro gastrointestinal tract (GIT) model. The results showed that the optimized emulsion stabilized by the SC/CNF complex rendered a lower value of free fatty acids (FFA) after undergoing in vitro simulated digestion. The lowest FFA release (31.18 %) was achieved under the following conditions: 1 % w/v (SC concentration), 1 % w/w (dosage of SC/CNF), and 20/80 (O/W) ratio. Low FFA release within the digestive system indicated that the nano-emulsions effectively regulated lipid digestion. The changes in physicochemical characteristics in terms of colloidal stability (particle size, microstructure, and surface charge) of the stabilized emulsions corresponding to the FFA released were studied during each digestion phase (including mouth, stomach, and small intestine). This study revealed that the SC/CNF complex is a promising nano-biomaterial that can function as a bio-functional food additive, particle stabilizer, and fat digestion controller. The unique characteristics of SC/CNF complexes in stabilizing oil-water emulsions present a potential interfacial mechanism for modulating lipid bioavailability. The innovation approach allows for the demand for green-label products, promote development of healthier food options, and the pursuit of sustainable food solutions.

From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles

We noticed that in literature, the term Pickering emulsion (PE) is used as soon as ingredients contain particles, and in this review, we ask ourselves if that is done rightfully so. The basic behavior taking place in particle-stabilized emulsions leads to the conclusion that the desorption energy of particles is generally high making particles highly suited to physically stabilize emulsions. Exceptions are particles with extreme contact angles or systems with very low interfacial tension. Particles used in food and biobased applications are soft, can deform when adsorbed, and most probably have molecules extending into both phases thus increasing desorption energy. Besides, surface-active components will be present either in the ingredients or generated by the emulsification process used, which will reduce the energy of desorption, either by reduced interfacial tension, or changes in the contact angle. In this paper, we describe the relative relevance of these aspects, and how to distinguish them in practice. Practical food emulsions may derive part of their stability from the presence of particles, but most likely have mixed interfaces, and are thus not PEs. Especially when small particles are used to stabilize (sub)micrometer droplets, emulsions may become unstable upon receiving a heat treatment. Stability can be enhanced by connecting the particles or creating network that spans the product, albeit this goes beyond classical Pickering stabilization. Through the architecture of PEs, special functionalities can be created, such as reduction of lipid oxidation, and controlled release features.

Influence of lipid oxidation on the digestive efficiency of Antarctic krill oil: insights from a simulated gastrointestinal digestion model

Lipid oxidation profoundly impacts its digestibility, a topic that has been predominantly investigated in triglyceride (TAG)-based dietary lipids. However, there is a dearth of similar research on lipids with diverse classes, such as Antarctic krill oil (AKO), which encompasses a spectrum of lipids including glycerides and phospholipids. This study aimed to elucidate the influence of lipid oxidation on the digestibility of AKO through a simulated gastrointestinal digestion (SGID) model. Post-SGID, AKO exhibited oxidative changes, evidenced by an escalation in peroxide value, conjugated diene value, thiobarbituric acid reactive substances and Schiff base formation. Concurrently, the digestibility of oxidized AKO was found to be inferior to that of fresh AKO, as indicated by a diminished hydrolysis degree of TAGs and phosphatidylcholine (PC), along with a reduced release of free fatty acids. Furthermore, co-digestion with tea polyphenol palmitate was observed to mitigate the oxidation of AKO and the digestion of PC during the SGID, while exerting no significant impact on TAG digestion. Notably, the emulsification capacity of oxidized AKO in a simulated intestinal fluid (without pancreatin and phospholipase A2) was also found to be inferior to that of its fresh counterpart. These findings suggest that lipid oxidation may adversely affect the emulsification capacity of AKO under simulated intestinal conditions, thereby leading to a decrement in digestibility.

Characterization of TEMPO-Oxidized Cellulose Nanofiber From Biowaste and Its Influence on Molecular Behavior of Fluorescent Rhodamine B Dye in Aqueous Suspensions

Cellulose nanofiber (CNFs) obtained through TEMPO oxidation was structurally characterized using FT-IR (Fourier Transformed Infrared) and SEM (Scanning Electron Microscopy) spectroscopy. The molecular aggregation and spectroscopic properties of Rhodamine B (Rh-B) in CNFs suspension were investigated using molecular absorption and steady-state fluorescence spectroscopy techniques. The interaction between CNFs particles in the aqueous suspension and the cationic dye compound was examined in comparison to its behavior in deionized water. This interaction led to significant changes in the spectral features of Rh-B, resulting in an increase in the presence of H-dimer and H-aggregate in CNFs suspension. The H-type aggregates of Rh-B in CNFs suspensions were defined by the observation of a blue-shifted absorption band compared to that of the monomer. Even at diluted dye concentrations, the formation of Rh-B's H-aggregate was observed in CNFs suspension. The pronounced aggregation in suspensions originated from the strong interaction between negatively charged carboxylate ions and the dye. The aggregation behavior was discussed with deconvoluted absorption spectra. Fluorescence spectroscopy studies revealed a significant reduction in the fluorescence intensity of the dye in CNFs suspension due to H-aggregates. Furthermore, the presence of H-aggregates in the suspensions caused a decrease in the quantum yield of Rh-B compared to that in deionized water.

Modulating digestibility and stability of Pickering emulsions based on cellulose nanofibers

Cellulose nanofibers (CNF) have been widely studied for their biodegradability and for their unique advantages as a stabilizer in Pickering-type emulsions. However, it is challenging to produce cellulose nanofibers from agroindustry waste with good techno-functional properties, without the use of harsh process conditions. Green alternatives (eco-friendly) have been studied to obtain nanofibers, such as enzymatic hydrolysis and/or application of mechanical processes. In this work, we used acid hydrolysis (as a control and example of an efficient method), enzymatic hydrolysis and a mechanical process (ultrasound) to obtain cellulose nanofibers. We also evaluated the effect of the presence of ethyl groups in the cellulosic matrix (ethylcellulose) on the stabilizing mechanism of emulsions. All cellulose nanofibers were able to produce Pickering emulsions at concentrations of 0.01-0.05% (w/w), although showing differences in emulsion stability and digestibility. Morphology of the different cellulose nanofibers affected the viscosity of the aqueous suspensions used as continuous phase. Emulsions with nanofibers obtained from cassava peel (without the presence of ethyl groups) were stabilized only by the Pickering-type mechanism, while ethylcellulose nanofibers also showed surface activity that contributed to the stability of the emulsion. Furthermore, these latter emulsions showed greater release of free fatty acids in in vitro digestion compared to emulsions stabilized by cellulose nanofibers. Despite these differences, in vitro digestion showed the potential of applying cellulose-stabilized emulsions to control the rate of lipid digestion, due to the low amount of free fatty acids released (<20%).

The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food

Although fat is one of the indispensable components of food flavor, excessive fat consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal flora. In the pursuit of a healthy diet, designing fat reducing foods by inhibiting lipid digestion and calorie intake is a promising strategy. Altering the gastric emptying rates of lipids as well as acting on the lipase by suppressing the enzymatic activity or limiting lipase diffusion via interfacial modulation can effectively decrease lipolysis rates. In this review, we provide a comprehensive overview of colloid-based strategies that can be employed to retard lipid hydrolysis, including pancreatic lipase inhibitors, emulsion-based interfacial modulation and fat substitutes. Plants-/microorganisms-derived lipase inhibitors bind to catalytic active sites and change the enzymatic conformation to inhibit lipase activity. Introducing oil-in-water Pickering emulsions into the food can effectively delay lipolysis via steric hindrance of interfacial particulates. Regulating stability and physical states of emulsions can also affect the rate of hydrolysis by altering the active hydrolysis surface. 3D network structure assembled by fat substitutes with high viscosity can not only slow down the peristole and obstruct the diffusion of lipase to the oil droplets but also impede the transportation of lipolysis products to epithelial cells for adsorption. Their applications in low-calorie bakery, dairy and meat products were also discussed, emphasizing fat intake reduction, structure and flavor retention and potential health benefits. However, further application of these strategies in large-scale food production still requires more optimization on cost and lipid reducing effects. This review provides a comprehensive review on colloidal approaches, design, principles and applications of fat reducing strategies to meet the growing demand for healthier diet and offer practical insights for the low-calorie food industry.

Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications

Pickering emulsions have been widely studied due to their good stability and potential applications. Nanocellulose including cellulose nanocrystals (CNCs), cellulose nanofibrils (CNFs), and bacterial cellulose nanofibrils (BCNFs) has emerged as sustainable stabilizers/emulsifiers in food-related Pickering emulsions due to their favorable properties such as renewability, low toxicity, amphiphilicity, biocompatibility, and high aspect ratio. Nanocellulose can be widely obtained from different sources and extraction methods and can effectively stabilize Pickering emulsions via the irreversible adsorption onto oil-water interface. The synergistic effects of nanocellulose and other substances can further enhance the interfacial networks. The nanocellulose-based Pickering emulsions have potential food-related applications in delivery systems, food packaging materials, and fat substitutes. Nanocellulose-based Pickering emulsions as 3D printing inks exhibit good injectable and gelling properties and are promising to print spatial architectures. In the future, the utilization of biomass waste and the development of "green" and facile extraction methods for nanocellulose production deserve more attention. The stability of nanocellulose-based Pickering emulsions in multi-component food systems and at various conditions is an utmost challenge. Moreover, the case-by-case studies on the potential safety issues of nanocellulose-based Pickering emulsions need to be carried out with the standardized assessment procedures. In this review, we highlight key fundamental work and recent reports on nanocellulose-based Pickering emulsion systems. The sources and extraction of nanocellulose and the fabrication of nanocellulose-based Pickering emulsions are briefly summarized. Furthermore, the synergistic stability and food-related applications of nanocellulose-stabilized Pickering emulsions are spotlighted.

Pomelo peel derived nanocellulose as Pickering stabilizers: Fabrication of Pickering emulsions and their potential as sustained-release delivery systems for lycopene

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.

Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities

The interactions between cellulose nanocrystals and proteins can regulate the interfacial properties of Pickering emulsions, which plays a leading role in the stabilities of Pickering emulsions. In this work, oil-in-water (O/W) Pickering emulsions with different oil-water ratios were prepared using peanut protein isolate modified by cellulose nanocrystals (PPI/CL-CNCs). The distributions of PPI/CL-CNCs at the oil-water interfaces and the microstructures of Pickering emulsions were observed by CLSM and cryo-SEM. The results showed that stable complexes PPI/CL-CNCs formed thick and dense interface layers on the surface of oil droplets. The results of rheological tests clarified that the Pickering emulsions showed an elastic and gel texture, and their gel strength could be enhanced by regulating the oil-water ratios from 3:7 to 7:3. In addition, after one month of storage, the EI of all emulsions remained above 92 % with no obvious phase separation or demulsification. These results suggested that the PPI/CL-CNCs-stabilized Pickering emulsions showed good physical stabilities. The study on the rheological properties and physical stabilities of PPI/CL-CNCs-based Pickering emulsions provided novel insights on developing highly stable Pickering emulsions.

The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes

Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from α-lactalbumin (α-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%. The rheological characterization showed that the nanotubes enhanced the viscoelastic property and long term-stability of soy milk. About 80% of the NT/IFs in soy milk survived simulated in in vitro gastric digestion promoting the release of IFs in the intestinal phase. Overall, this work demonstrated that α-lac nanotubes may be a multi-functional carrier system for hydrophobic compounds providing beneficial changes to functional food texture.

Combined Neutrase-Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient

Consumers' interest in functional foods has significantly increased in the past few years. Hazelnut meal, the main valuable byproduct of the hazelnut oil industry, is a rich source of proteins and bioactive peptides and thus has great potential to become a valuable functional ingredient. In this study, hazelnut protein hydrolysates obtained by a single or combined hydrolysis by Alcalase and Neutrase were mainly characterized for their physicochemical properties (SDS-PAGE, particle size distribution, Fourier-transform infrared (FTIR) spectroscopy, molecular weight distribution, etc.) and potential antiobesity effect (Free fatty acid (FFA) release inhibition), antioxidant activity (DPPH and ABTS methods), and emulsifying properties. The impact of a microfluidization pretreatment was also investigated. The combination of Alcalase with Neutrase permitted the highest degree of hydrolysis (DH; 15.57 ± 0.0%) of hazelnut protein isolate, which resulted in hydrolysates with the highest amount of low-molecular-weight peptides, as indicated by size exclusion chromatography (SEC) and SDS-PAGE. There was a positive correlation between the DH and the inhibition of FFA release by pancreatic lipase (PL), with a significant positive effect of microfluidization when followed by Alcalase hydrolysis. Microfluidization enhanced the emulsifying activity index (EAI) of protein isolates and hydrolysates. Low hydrolysis by Neutrase had the best effect on the EAI (84.32 ± 1.43 (NH) and 88.04 ± 2.22 m²/g (MFNH)), while a negative correlation between the emulsifying stability index (ESI) and the DH was observed. Again, the combined Alcalase-Neutrase hydrolysates displayed the highest radical scavenging activities (96.63 ± 1.06% DPPH and 98.31 ± 0.46% ABTS). FTIR results showed that the application of microfluidization caused the unfolding of the protein structure. The individual or combined application of the Alcalase and Neutrase enzymes caused a switch from the β-sheet organization of the proteins to α-helix structures. In conclusion, hazelnut meal may be a good source of bioactive and functional peptides. The control of its enzymatic hydrolysis, together with an appropriate pretreatment such as microfluidization, may be crucial to achieve the best suitable activity.

Review of Functional Aspects of Nanocellulose-Based Pickering Emulsifier for Non-Toxic Application and Its Colloid Stabilization Mechanism

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.

Photothermally responsive Pickering emulsions stabilised by polydopamine nanobowls

Pickering emulsions with stimuli responsive properties have attracted mounting research attention owing to their potential for on-demand destabilisation of emulsions. However, a combination of biocompatibility and long-term stability are essential to efficiently apply such systems in biomedical applications, and this remains a significant challenge. To address current limitations, here we report the formation of photothermally responsive oil-in-water (o/w) Pickering emulsions fabricated using biocompatible stabilisers and showing prolonged stability. For the first time, we explore polydopamine (PDA) bowl-shaped mesoporous nanoparticles (PDA nanobowls) as a Pickering stabiliser without any surface modification or other stabiliser present. As-prepared PDA nanobowl-stabilised Pickering emulsions are shown to be pH responsive, and more significantly show high photothermal efficiency under near-infrared illumination due the incorporation of PDA into the system, which has remarkable photothermal response. These biocompatible, photothermally responsive o/w Pickering emulsion systems show potential in controlled drug release applications stimulated by NIR illumination.

Antifungal features and properties of chitosan/sandalwood oil Pickering emulsion coating stabilized by appropriate cellulose nanofiber dosage for fresh fruit application

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.

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.

Targeted delivery of chlorogenic acid by mannosylated liposomes to effectively promote the polarization of TAMs for the treatment of glioblastoma

Tumor-associated macrophages (TAMs) generally display an immunosuppressive M2 phenotype and promote tumor progression and metastasis, suggesting their potential value as a target in cancer immunotherapy. Chlorogenic acid (CHA) has been identified as a potent immunomodulator that promotes the polarization of TAMs from an M2 to an M1 phenotype. However, rapid clearance in vivo and low tumor accumulation have compromised the immunotherapeutic efficacy of CHA in clinical trials. In this study, mannosylated liposomes are developed for targeted delivery of CHA to TAMs. The immunoregulatory effects of CHA, along with the overall antitumor efficacy of CHA-encapsulated mannosylated liposomes, are investigated through in vitro and in vivo experiments. The prepared CHA-encapsulated mannosylated liposomes exhibit an ideal particle size, favorable stability, and preferential accumulation in tumors via the mannose receptor-mediated TAMs-targeting effects. Further, CHA-encapsulated mannosylated liposomes inhibit G422 glioma tumor growth by efficiently promoting the polarization of the pro-tumorigenic M2 phenotype to the anti-tumorigenic M1 phenotype. Overall, these findings indicate that CHA-encapsulated mannosylated liposomes have great potential to enhance the immunotherapeutic efficacy of CHA by inducing a shift from the M2 to the M1 phenotype.

Self-Assembled Lecithin/Chitosan Nanoparticles Based on Phospholipid Complex: A Feasible Strategy to Improve Entrapment Efficiency and Transdermal Delivery of Poorly Lipophilic Drug

PURPOSE

Lecithin/chitosan nanoparticles have shown great promise in the transdermal delivery of therapeutic agents. Baicalein, a natural bioactive flavonoid, possesses multiple biological activities against dermatosis. However, its topical application is limited due to its inherently poor hydrophilicity and lipophilicity. In this study, the baicalein-phospholipid complex was prepared to enhance the lipophilicity of baicalein and then lecithin/chitosan nanoparticles loaded with the baicalein-phospholipid complex were developed to improve the transdermal retention and permeability of baicalein.

METHODS

Lecithin/chitosan nanoparticles were prepared by the solvent-injection method and characterized in terms of particle size distribution, zeta potential, and morphology. The in vitro release, the ex vivo and in vivo permeation studies, and safety evaluation of lecithin/chitosan nanoparticles were performed to evaluate the effectiveness in enhancing transdermal retention and permeability of baicalein.

RESULTS

The lecithin/chitosan nanoparticles obtained by the self-assembled interaction of chitosan and lecithin not only efficiently encapsulated the drug with high entrapment efficiency (84.5%) but also provided sustained release of baicalein without initial burst release. Importantly, analysis of the permeation profile ex vivo and in vivo demonstrated that lecithin/chitosan nanoparticles prolonged the retention of baicalein in the skin and efficiently penetrated the barrier of stratum corneum without displaying skin irritation.

CONCLUSION

These results indicate the potential of drug-phospholipid complexes in enhancing the entrapment efficiency and self-assembled lecithin/chitosan nanoparticles based on phospholipid complexes in the design of a rational transdermal delivery platform to improve the efficiency of transdermal therapy by enhancing its percutaneous retention and penetration in the skin.

Properties and stabilization mechanism of oil-in-water Pickering emulsions stabilized by cellulose filaments

Cellulose filaments (CFs) are produced from wood-pulp fibres through solely mechanical treatment. They are inhomogeneous materials comprising both relatively large fibre fragments and fine fibrils. CFs can stabilize oil-in-water medium- and high-internal phase Pickering emulsions, where the presence of fibre fragments plays a critical role in emulsion stabilization by preventing CF fibrils from forming highly entangled structures. The emulsion properties are shown to be influenced by both the refining energy and CF concentration. CFs are distinct from cellulose nanofibrils (CNF) or microfibrillated cellulose (MFC), which flocculate and collapse owing to the entanglement of the homogeneous fibrous mass. Typically, other additives - surfactants or cellulose nanocrystals - are necessary to stabilize such emulsions. Further, lignin-containing CFs, produced from unbleached pulps, are particularly beneficial for emulsion stabilization at higher pH when the functional groups on lignin molecules are ionized. Our findings present CFs as potentially inexpensive, sustainable, and efficient emulsifiers for a wide variety of systems, from food to personal care products or engineering materials.