1. Synthetic semicrystalline cellulose oligomers as efficient Pickering emulsion stabilizers.
- Author
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Ma, Zhongsheng, Li, Qiangzi, Wang, Bijia, Feng, Xueling, Xu, Hong, Mao, Zhiping, You, Chun, and Sui, Xiaofeng
- Subjects
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EMULSIONS , *OLIGOMERS , *FOOD emulsions , *FOOD emulsifiers , *CELLULOSE , *MALTODEXTRIN , *IONIC strength - Abstract
• SCCO obtained by bioprocessing was used as a Pickering emulsion stabilizer. • The Pickering emulsions were stable in pH ranges of 2–12 and ionic strength from 0 to 2 M. • The Pickering emulsions showed good tolerance to temperature changes from 2 to 60 °C. • The Pickering emulsions remain stable for no less than 6 months. Nanocellulose are promising Pickering emulsion stabilizers for being sustainable and non-toxic. In this work, semicrystalline cellulose oligomers (SCCO), which were synthesized from maltodextrin using cellobiose as primer by in vitro enzymatic biosystem, were exploited as stabilizers for oil-in-water Pickering emulsions. At first, the morphology, structure, thermal and rheological properties of SCCO suspensions were characterized, showing that SCCO had a sheet morphology and typical cellulose-Ⅱ structure with 56 % crystallinity. Then the kinetic stabilities of emulsions containing various amounts of SCCO were evaluated against external stress such as pH, ionic strength, and temperature. Noting that SCCO-Pickering emulsions exhibited excellent stabilities against changes in centrifugation, pH, ionic strengths, and temperatures, and it was also kinetically stable for up to 6 months. Both SCCO suspensions and their emulsions exhibited gel-like structures and shear-thinning behaviors. These results demonstrated great potential of SCCO to be applied as nanocellulosic emulsifiers in food, cosmetic and pharmaceutical industries. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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