Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
| Main Author: | |
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| Publication Date: | 2024 |
| Other Authors: | , , , , , , , , |
| 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. |
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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 |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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https://hdl.handle.net/1822/93031 |
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eng |
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eng |
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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 |
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openAccess |
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application/pdf |
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Elsevier |
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Elsevier |
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