Carboxylated cellulose nanofibrils from sugarcane bagasse as stabilizers for Pickering emulsions

文献类型： 外文期刊

第一作者： Hu, Hong

作者： Hu, Hong;Shen, Xiaoqian;Zou, Ying;Dong, Haolan;Dai, Yaping;Li, Ruyi;Huang, Xiaobing;Li, Jihua;Zhou, Wei;Shen, Xiaoqian

作者机构：

关键词： Carboxylate modification; Pickering emulsion; Sugarcane bagasse; Stability; Cellulose nanofibrils

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 215 卷

页码：

收录情况： SCI

摘要： Bagasse is the primary by-product of the sugarcane industry. To enhance the utilization of bagasse, cellulose was extracted and subsequently transformed into carboxylated cellulose nanofibers (CCN) through a series of alkalization and esterification reactions. The obtained CCN were then employed as stabilizers for Pickering emulsions. Fourier transform infrared and X-ray diffraction analyses confirmed the successful introduction of -COONa+ groups while retaining the structure of cellulose. Contact angle measurement revealed that the contact angle of CCN was 72.6 f 2.5 degrees, suggesting its potential for stabilizing oil-in-water Pickering emulsions. Confocal laser scanning microscopy indicated that as the CCN concentration increased from 0.3 g/100g to 1.2 g/100g, the size of the emulsion droplets decreased from 8.26 f 0.27 mu m to 7.48 f 0.24 mu m. The emulsion stabilized with a CCN concentration of 1.2 g/100g remained stable after 30 days of storage. Moreover, the emulsion exhibited stability in an alkaline environment (pH = 9), with droplet sizes measuring 4.64 f 0.21 mu m, and it too remained stable after 30 days. In summary, this study demonstrates that CCN derived from bagasse possesses excellent emulsifying properties, and the resulting emulsions exhibit significant environmental stability.

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