Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes. (15th August 2018)

• Record Type: Journal Article
• Authors: Costa, Ana Letícia Rodrigues; Gomes, Andresa; Tibolla, Heloisa; Menegalli, Florencia Cecilia; Cunha, Rosiane Lopes
• Is Part Of: Carbohydrate polymers. Volume 194(2018)
• Page Start: 122
• Page End: 131
• Publication Date: 2018-08-15
• Subjects: Solid particle -- High-pressure homogenizer -- Ultrasound -- Emulsification -- Flocculation -- Destabilization mechanism; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2018.04.001
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Highlights: CNFs-stabilized emulsions were produced using high-pressure and ultrasound. Cavitation phenomenon and shear forces led to a reduction on the CNFs length. Droplets flocculation were observed in the emulsions produced using ultrasound. Smaller nanofibers acted as an effective barrier against droplets coalescence. Changes on particle properties influence the application of CNFs as an emulsifier. Abstract: Cellulose nanofibers (CNFs) from banana peels was evaluated as promising stabilizer for oil-in-water emulsions. CNFs were treated using ultrasound and high-pressure homogenizer. Changes on the size, crystallinity index and zeta potential of CNFs were associated with the intense effects of cavitation phenomenon and shear forces promoted by mechanical treatments. CNFs-stabilized emulsions were produced under the same process conditions as the particles. Coalescence phenomenon was observed in the emulsions produced using high-pressure homogenizer, whereas droplets flocculation occurred in emulsions processed by ultrasound. In the latter, coalescence stability was associated with effects of cavitation forces acting on the CNFs breakup. Thus, smaller droplets created during the ultrasonication process could be recovered by particles that acted as an effective barrier against droplets coalescence. Our results improved understanding about the relationship between the choice of emulsification process and their effects on the CNFs properties influencing the potential application of CNFs as a food emulsifier.