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Enzymatically produced nanocellulose as emulsifier for Pickering emulsion

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

Food Hydrocolloids, Volume: 144, Start page: 108997

Swansea University Author: Mokarram Hossain Orcid Logo

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

Abstract

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

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Published in: Food Hydrocolloids
ISSN: 0268-005X
Published: Elsevier BV 2023
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URI: https://cronfa.swan.ac.uk/Record/cronfa63676
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first_indexed 2023-06-21T11:31:50Z
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spelling v2 63676 2023-06-21 Enzymatically produced nanocellulose as emulsifier for Pickering emulsion 140f4aa5c5ec18ec173c8542a7fddafd 0000-0002-4616-1104 Mokarram Hossain Mokarram Hossain true false 2023-06-21 GENG With the increasing demand for label-friendly emulsion products, chemical treatments and the addition of non-natural ingredients are inadvisable in food, cosmetic, and pharmaceutical sectors. The current research proposed a green development strategy from nanocellulose production to emulsion preparation, i.e., enzymatically prepared nanocellulose (ENC) for stabilizing O/W Pickering emulsions. Benefiting from a mild enzymatic reaction, ENC inherently had low Zeta potential and oil/water interfacial tension, facilitating the formation of stable Pickering emulsions. Biphasic fluorescence staining, emulsion polymerization, and rheology were employed to investigate the emulsification characteristics of ENC, establishing the interfacial adsorption behavior and concentration-dependent phase behavior of ENC-stabilized Pickering emulsions. Importantly, due to strong particle-particle and interface-particle interactions dominated by van der Waals forces and hydrogen bonding, ENC-stabilized Pickering emulsions exhibited excellent stability under different temperatures, pH values, NaCl concentrations, and centrifugation. This work provides a green pathway for the development of nanocellulose-based Pickering emulsions. Journal Article Food Hydrocolloids 144 108997 Elsevier BV 0268-005X 1 11 2023 2023-11-01 10.1016/j.foodhyd.2023.108997 http://dx.doi.org/10.1016/j.foodhyd.2023.108997 COLLEGE NANME General Engineering COLLEGE CODE GENG Swansea University This work was financially supported by the National Natural Science Foundation of China (52073217, 51873164), the National Key Research and Development Program of China (2018YFE0123700), and Key Research and Development Program of Hubei Province (2020BCA079). 2023-07-12T17:04:18.4908564 2023-06-21T12:27:08.7425575 Faculty of Science and Engineering School of Engineering and Applied Sciences - Uncategorised Jingwei Cui 1 Mokarram Hossain 0000-0002-4616-1104 2 Zaigui Wang 3 Chunyu Chang 0000-0002-3531-5964 4 Under embargo Under embargo 2023-06-21T12:31:44.9993634 Output 1112197 application/pdf Accepted Manuscript true 2024-06-23T00:00:00.0000000 true eng
title Enzymatically produced nanocellulose as emulsifier for Pickering emulsion
spellingShingle Enzymatically produced nanocellulose as emulsifier for Pickering emulsion
Mokarram Hossain
title_short Enzymatically produced nanocellulose as emulsifier for Pickering emulsion
title_full Enzymatically produced nanocellulose as emulsifier for Pickering emulsion
title_fullStr Enzymatically produced nanocellulose as emulsifier for Pickering emulsion
title_full_unstemmed Enzymatically produced nanocellulose as emulsifier for Pickering emulsion
title_sort Enzymatically produced nanocellulose as emulsifier for Pickering emulsion
author_id_str_mv 140f4aa5c5ec18ec173c8542a7fddafd
author_id_fullname_str_mv 140f4aa5c5ec18ec173c8542a7fddafd_***_Mokarram Hossain
author Mokarram Hossain
author2 Jingwei Cui
Mokarram Hossain
Zaigui Wang
Chunyu Chang
format Journal article
container_title Food Hydrocolloids
container_volume 144
container_start_page 108997
publishDate 2023
institution Swansea University
issn 0268-005X
doi_str_mv 10.1016/j.foodhyd.2023.108997
publisher Elsevier BV
college_str Faculty of Science and Engineering
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Engineering and Applied Sciences - Uncategorised{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Engineering and Applied Sciences - Uncategorised
url http://dx.doi.org/10.1016/j.foodhyd.2023.108997
document_store_str 0
active_str 0
description With the increasing demand for label-friendly emulsion products, chemical treatments and the addition of non-natural ingredients are inadvisable in food, cosmetic, and pharmaceutical sectors. The current research proposed a green development strategy from nanocellulose production to emulsion preparation, i.e., enzymatically prepared nanocellulose (ENC) for stabilizing O/W Pickering emulsions. Benefiting from a mild enzymatic reaction, ENC inherently had low Zeta potential and oil/water interfacial tension, facilitating the formation of stable Pickering emulsions. Biphasic fluorescence staining, emulsion polymerization, and rheology were employed to investigate the emulsification characteristics of ENC, establishing the interfacial adsorption behavior and concentration-dependent phase behavior of ENC-stabilized Pickering emulsions. Importantly, due to strong particle-particle and interface-particle interactions dominated by van der Waals forces and hydrogen bonding, ENC-stabilized Pickering emulsions exhibited excellent stability under different temperatures, pH values, NaCl concentrations, and centrifugation. This work provides a green pathway for the development of nanocellulose-based Pickering emulsions.
published_date 2023-11-01T17:04:13Z
_version_ 1771231357184245760
score 11.012678

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