Dry Bacterial Cellulose and Carboxymethyl Cellulose formulations with interfacial-active performance: processing conditions and redispersion

Martins, Daniela; de Carvalho Ferreira, Domingos; Gama, Miguel; Dourado, Fernando

Dry Bacterial Cellulose and Carboxymethyl Cellulose formulations with interfacial-active performance: processing conditions and redispersion

2020

Martins, Daniela | de Carvalho Ferreira, Domingos | Gama, Miguel | Dourado, Fernando

Dry or powdered formulations of food additives facilitate transportation, storage, preservation and handling. In this work, dry formulations of bacterial cellulose and carboxymethyl cellulose (BC:CMC), easily redispersible and preserving the functionality of the never-dried dispersions are reported. Different processing parameters and their effect on the materials properties were evaluated, namely: (i) wet-grinding of BC (Hand-blender, Microcut Head Impeller, High-pressure Homogenizer), (ii) drying of BC:CMC mixtures (fast drying at ≈ 130 °C and slow drying at 80 °C) and subsequent (iii) comminution to different particle sizes. The dispersibility of the obtained BC:CMC powders was evaluated, and their functionality after redispersion was assessed by measuring the dynamic viscosity, the effect in oil/water interfacial tension (liquid–liquid system) and the stabilization of cocoa in milk (solid–liquid system). The size of BC fibre bundles was of paramount relevance to its stabilizing ability in multiphasic systems. A more extensive wet-grinding of the BC fibres was accompanied by a loss in the BC:CMC functionality, related to the increasingly smaller size of the BC bundles. Indeed, as the Dv (50) of the wet BC bundles was reduced from 1228 to 55 µm, the BC:CMC viscosity profile dropped and the effect on interfacial tension decreased. This effect was observed both on the never-dried and dry BC:CMC formulations. On the other hand, the drying method did not play a major effect in the materials’ properties. In a benchmarking study, the BC:CMC formulations, at a low concentration (0.15%), had better stabilizing ability of the cocoa particles than several commercial cellulose products.

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