Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds. (November 2021)

• Record Type: Journal Article
• Authors: Dai, Hongjie; Zhang, Huan; Chen, Yuan; Ma, Liang; Wu, Jihong; Zhang, Yuhao
• Is Part Of: Food hydrocolloids. Volume 120(2021)
• Publication Date: 2021-11
• Subjects: Lemon seeds -- Nanocellulose -- Stabilization -- Emulsion -- Regulation; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.106884
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The cellulose nanocrystals (LSCNC) and nanofibrils (LSCNF) from lemon seeds were isolated, characterized and used to co-stabilize Pickering emulsions under different LSCNC/LSCNF ratio. The ratio of LSCNC and LSCNF obviously influenced the appearance and microstructure of emulsions. At a fixed total nanocellulose concentration (1 wt%), the LSCNC/LSCNF stabilized emulsions showed a gradual worsening performance with the increase of LSCNF proportion. However, at a fixed LSCNC concentration (0.5 wt%), as LSCNF addition increased from 0 wt% to 1 wt%, the droplet sizes of emulsions gradually decreased, and the viscoelasticity and stability of emulsions increased correspondingly. The obtained emulsions displayed a good pH and ionic strength stability. Notably, introducing LSCNF made LSCNC stabilize emulsions even at low ionic strength (<20 mM). LSCNC can tightly cover the surface of oil droplets, while LSCNF can not only cover the surface of adjacent droplets as a stabilizer, but also form intensive bridging network structure and acted as a thicker to form depletion stabilization, thus achieving the regulation of the emulsion properties. This co-stabilization effect of LSCNC/LSCNF stabilized emulsion depends on the concentration and ratio of LSCNC/LSCNF. These results enrich the approach and theory of nanocellulose in Pickering emulsions application, and also promote the high-value utilization of agricultural by-products. Graphical abstract: Image 1 Highlights: Lemon seed cellulose nanocrystals (LSCNC) and nanofibrils (LSCNF) were isolated. Pickering emulsions co-stabilized by LSCNC/LSCNF were investigated. Properties of emulsions can be adjusted by the co-stabilization effect. LSCNF endowed the emulsions with improved stability at low pH or ionic strength. LSCNF induced bridging network structure and depletion stabilization of emulsion.