Enhanced freeze-thawing stability of water-in-oil Pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels. (15th July 2023)

• Record Type: Journal Article
• Authors: Zhang, Ruoning; Zhang, Yanhui; Yu, Jingjing; Gao, Yanxiang; Mao, Like
• Is Part Of: Carbohydrate polymers. Volume 312(2023)
• Publication Date: 2023-07-15
• Subjects: EC ethylcellulose -- W/O water-in-oil -- NPs nanoparticles -- F/T freeze-thawing -- DSC differential scanning calorimetry -- CLSM confocal laser scanning microscopy -- LVR linear viscoelastic region -- OBC oil binding capacity -- WBC water binding capacity -- LAOS large amplitude oscillation shearing -- SAOS small amplitude oscillation shearing; Ethylcellulose (PubChem CID: 166304); Freeze-thaw stability -- Nanoparticle -- Oleogel -- W/O emulsions -- Rheology; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2023.120814
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: This study developed water-in-oil (W/O) Pickering emulsions stabilized by ethylcellulose (EC) nanoparticles and EC oleogels, which presented significantly improved freeze-thawing (F/T) stability. Microstructural observation suggested EC nanoparticles were distributed at the interface and within the water droplets, and the EC oleogel trapped oil in the continuous phase. Freezing and melting temperatures of water in the emulsions with more EC nanoparticles were lowered and the corresponding enthalpy values were reduced. F/T led to lower water binding capacity but higher oil binding capacity of the emulsions, compared to the initial emulsions. Low field-nuclear magnetic resonance confirmed the increased mobility of water but decreased mobility of oil in the emulsions after F/T. Both linear and nonlinear rheological properties proved that emulsions exhibited higher strength and higher viscosity after F/T. The widened area of the elastic and viscous Lissajous plots with more nanoparticles suggested the viscosity and elasticity of emulsions were increased. Graphical abstract: Unlabelled Image