Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study

Bibliographic Details
Main Author: Pinto, Náyra O. F.
Publication Date: 2024
Other Authors: Bourbon, Ana I., Martins, Daniela Sofia Rodrigues, Pereira, André, Cerqueira, Miguel A., Pastrana, Lorenzo, Gama, F. M., Azeredo, Henriette M. C., Rosa, Morsyleide F., Gonçalves, Catarina
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: https://hdl.handle.net/1822/93031
Summary: Supplementary data to this article can be found online at https://doi. org/10.1016/j.foodhyd.2024.110427.
id RCAP_fb8b0e382c5dbacf94367649c312c6ee
oai_identifier_str oai:repositorium.sdum.uminho.pt:1822/93031
network_acronym_str RCAP
network_name_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository_id_str https://opendoar.ac.uk/repository/7160
spelling Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative studyBacterial celluloseLow-oil emulsionsNanocrystalsNanofibrilsOil-in-water food emulsionPickering emulsionsSupplementary data to this article can be found online at https://doi. org/10.1016/j.foodhyd.2024.110427.This investigation assessed the potential of bacterial cellulose (BC) in two distinct forms, nanocrystals (BC-NC) and oxidized nanofibrils (BC-NF), as stabilizers for low oil-in-water emulsions (1 % v/v). The research explored the impact of ionic strength and BC concentration on the physico-chemical characteristics, stability, and rheological properties of those emulsions. Nanofibrils had diameters ranging from 25 to 146 nm and lengths in the micrometer range, while nanocrystals varied in length from 133 to 870 nm and in diameter from 20 to 60 nm. Both BC-NF and BC-NC exhibited high zeta potential values (>45 mV) and contact angles of 30-31°, indicating stability. Both nanocelluloses were effectively used as stabilizers in Pickering emulsions, namely in low-oil systems, producing small emulsion droplets with sizes between 1.42 and 4.13 m. Further results revealed that ionic strength influenced emulsion stability, with both BC-NF and BC-NC preferentially located on the surfaces of emulsion droplets in the presence of salt, as demonstrated by microscopy images. The presence of BC at the interface contributed to creating a more robust barrier against coalescence and Ostwald ripening, influencing droplet size and rheological properties. Higher BC concentrations (1 %) increased emulsion stability in the absence of salt, while at lower BC concentrations (0.5 %), salt concentration was determinant for the long-term stability of the emulsions. These findings provide valuable insights into the production of Pickering emulsions using nanocelluloses, highlighting the advantages of bio-based nanomaterials for applications in the food industry.The author Ana Isabel Bourbon acknowledges FCT funding, through the individual scientific employment program contract (2020.03447.CEECIND). The authors Morsyleide de Freitas Rosa and Nayra de Oliveira Frederico Pinto acknowledges funding by FCT/CAPES 99999.008530/2014–09.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoPinto, Náyra O. F.Bourbon, Ana I.Martins, Daniela Sofia RodriguesPereira, AndréCerqueira, Miguel A.Pastrana, LorenzoGama, F. M.Azeredo, Henriette M. C.Rosa, Morsyleide F.Gonçalves, Catarina2024-122024-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/93031engPinto, N. O. F., Bourbon, A. I., Martins, D., Pereira, A., Cerqueira, M. A., Pastrana, L., … Gonçalves, C. (2024, December). Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study. Food Hydrocolloids. Elsevier BV. http://doi.org/10.1016/j.foodhyd.2024.1104270268-005X10.1016/j.foodhyd.2024.110427110427https://linkinghub.elsevier.com/retrieve/pii/S0268005X2400701Xinfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-04-12T05:28:09Zoai:repositorium.sdum.uminho.pt:1822/93031Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T18:49:37.979672Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
title Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
spellingShingle Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
Pinto, Náyra O. F.
Bacterial cellulose
Low-oil emulsions
Nanocrystals
Nanofibrils
Oil-in-water food emulsion
Pickering emulsions
title_short Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
title_full Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
title_fullStr Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
title_full_unstemmed Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
title_sort Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
author Pinto, Náyra O. F.
author_facet Pinto, Náyra O. F.
Bourbon, Ana I.
Martins, Daniela Sofia Rodrigues
Pereira, André
Cerqueira, Miguel A.
Pastrana, Lorenzo
Gama, F. M.
Azeredo, Henriette M. C.
Rosa, Morsyleide F.
Gonçalves, Catarina
author_role author
author2 Bourbon, Ana I.
Martins, Daniela Sofia Rodrigues
Pereira, André
Cerqueira, Miguel A.
Pastrana, Lorenzo
Gama, F. M.
Azeredo, Henriette M. C.
Rosa, Morsyleide F.
Gonçalves, Catarina
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Pinto, Náyra O. F.
Bourbon, Ana I.
Martins, Daniela Sofia Rodrigues
Pereira, André
Cerqueira, Miguel A.
Pastrana, Lorenzo
Gama, F. M.
Azeredo, Henriette M. C.
Rosa, Morsyleide F.
Gonçalves, Catarina
dc.subject.por.fl_str_mv Bacterial cellulose
Low-oil emulsions
Nanocrystals
Nanofibrils
Oil-in-water food emulsion
Pickering emulsions
topic Bacterial cellulose
Low-oil emulsions
Nanocrystals
Nanofibrils
Oil-in-water food emulsion
Pickering emulsions
description Supplementary data to this article can be found online at https://doi. org/10.1016/j.foodhyd.2024.110427.
publishDate 2024
dc.date.none.fl_str_mv 2024-12
2024-12-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/1822/93031
url https://hdl.handle.net/1822/93031
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pinto, N. O. F., Bourbon, A. I., Martins, D., Pereira, A., Cerqueira, M. A., Pastrana, L., … Gonçalves, C. (2024, December). Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study. Food Hydrocolloids. Elsevier BV. http://doi.org/10.1016/j.foodhyd.2024.110427
0268-005X
10.1016/j.foodhyd.2024.110427
110427
https://linkinghub.elsevier.com/retrieve/pii/S0268005X2400701X
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833597690527612928

Similar Items