Pickering emulsion co-stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors
文献类型： 外文期刊
第一作者： Shi, Yingping
作者： Shi, Yingping;Sun, Hongnan;Mu, Taihua;Zhu, Lili;Shi, Yingping;Sun, Aidong
作者机构：
关键词： Astragalin; cellulose nanocrystals; co-stabilised Pickering emulsion; environmental stress; tangeretin
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN： 0950-5423
年卷期： 2023 年 58 卷 4 期
页码：
收录情况： SCI
摘要： This study aims to reveal the stability of cellulose nanocrystals (CNCs) and astragalin/tangeretin co-stabilised Pickering emulsion under different environmental factors such as ionic strengths, pH values, thermal treatment, freeze-thaw treatment, sodium ascorbate, and storage condition. Results showed that the astragalin and CNCs co-stabilised Pickering emulsion (AST-CPE) could maintain a stable appearance, typical spherical morphology droplets, and steady physical stability under various conditions, including ionic strength at low 20 mm, pH values 2-8, thermal treatment (65, 85, and 135 degrees C), the addition of sodium ascorbate, and storage at 4 degrees C for 35 days. It is noteworthy that AST-CPE showed higher emulsion physical stability at pH 2 (56.67%) and pH 8 (53.33%). The co-stabilised Pickering emulsion structure has a firm and physically stable system. Moreover, it could effectively protect the bioactive substance by expanding its application in food delivery vehicles.
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