Cellulose nanofiber from pomelo spongy tissue as a novel particle stabilizer for Pickering emulsion
文献类型： 外文期刊
作者： Wen, Jing 1 ; Zhang, Wei 1 ; Xu, Yujuan 3 ; Yu, Yuanshan 3 ; Lin, Xian 3 ; Fu, Manqin 3 ; Liu, Haocheng 3 ; Peng, Jian 3 ; Zhao, Zhengang 1 ;
作者机构： 1.South China Univ Technol, Sch Chem & Chem Engn, Guangzhou 510640, Peoples R China
2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China
4.South China Univ Technol, 381 Wushan Rd, Guangzhou 510640, Peoples R China
关键词： Pomelo spongy tissue; Cellulose nanofiber; Pickering emulsion stability
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 224 卷
页码：
收录情况： SCI
摘要： For the high-value utilization of agricultural wastes to promote sustainable development, in this work, pomelo spongy tissue cellulose nanofibers (PCNFs) with lengths >3 mu m and widths 33-64 nm were prepared by high pressure homogenization (HPH). The PCNFs were used to stabilized Pickering emulsion, and the emulsion with oil phase fraction in the range of 10 % to 50 % (w/w) exhibited outstanding stability. The increase in PCNFs concentration also enhanced the three-dimensional network structure, resulting in higher stability of the emulsion. Moreover, the droplet size distribution of emulsion would be greatly improved by moderate heating. No creaming was observed in emulsions over a wide range of ionic strengths (20-200 mM) after storage for 30 d. And the excellent emulsifying properties of the PCNFs were mainly attributed to their adsorption at the oil-water interface and the formation of a three-dimensional network structure. All the results indicated that the PCNF would be a promising novel stabilizer for Pickering emulsions.
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