Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms
文献类型： 外文期刊
作者： Wu, Jiawu 1 ; Gao, Yang 1 ; Shen, Huifang 1 ; Yan, Song 1 ; Zhao, Rui 1 ; Wang, Fei 1 ; Shen, Xinting 1 ; Li, Zhebin 1 ; Yao, Xinmiao 1 ; Wang, Yao 1 ;
作者机构： 1.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150086, Peoples R China
2.Heilongjiang Prov Key Lab Food Proc, Harbin 150086, Peoples R China
3.Heilongjiang Prov Engn Res Ctr Whole Grain Nutriti, Harbin 150086, Peoples R China
关键词： Wheat bran; Cellulose nanofiber; Pickering emulsion
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2024 年 24 卷
页码：
收录情况： SCI
摘要： In this paper, cellulose nanofibers (CNF) were prepared from wheat bran (WB) and the structure of CNF was determined. Fourier transform infrared spectra and X-ray diffractograms showed the groups such as hydroxyl and carboxyl groups and cellulose type 1 structure possessed by CNF, respectively. Scanning electron microscopy exhibited that CNF was filamentous and intertwined. In addition, Pickering emulsions were prepared using CNF and the physicochemical properties of the emulsions were characterized. The results showed that CNF was able to increase the zeta potential and viscosity of the emulsions, thus improving the stability of the emulsions. Moreover, CNF formed a physical barrier by adsorbing at the oil-water interface and near the oil droplets and CNF dispersed in the aqueous phase formed a network structure to restrict the movement of oil droplets, thus improving the stability of the emulsions. These findings may provide some new insights for the potential applications of WB.
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