Nanocellulose from bamboo shoots as perfect Pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties
2022
Lei, Yujie | Zhang, Xingzhong | Li, Jing | Chen, Yijie | Liang, Hongshan | Li, Yan | Li, Bin | Luo, Xiaogang | Bei, Ying | Liu, Shilin
In this work, the medium internal phase O/W Pickering emulsions stabilized with bamboo shoots nanocellulose (BSNC) was successfully fabricated. The nanocellulose extracted from bamboo shoots with an average width of 56.37 nm and height of 7.44 nm showed great potential as an emulsifier in the Pickering emulsions. The effects of BSNC content, oil-water ratio and emulsification process on the structure, stability and rheology of the resultant Pickering emulsions was explored. The obtained emulsion with the BSNC content of 0.5 wt% at the oil to water volume ratio of 5:5 had a lower particle size of around 25 μm. With the increasing BSNC content, the emulsions presented increased droplet size, and even demulsification occurred. Interestingly, the physicochemical properties of the emulsions could be significantly improved through twice shearing, which effectively reduced droplet size. The surface coverage was above 100% for the Pickering emulsions stabilized with the BSNC content of 0.5%–1.1%. With the increasing BSNC content, the apparent viscosity was increased first and then decreased, and all emulsions showed elastic behaviors. This work would provide theoretical guidance for preparing medium or high internal phase Pickering emulsions stabilized with nanocellulose.
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Эту запись предоставил National Agricultural Library