īinks BP, Lumsdon S (2000) Influence of particle wettability on the type and stability of surfactant-free emulsions. īerton-Carabin CC, Schroën K (2015) Pickering emulsions for food applications: background, trends, and challenges. īegam T, Nagpal A, Singhal R (2003) A comparative study of swelling properties of hydrogels based on poly (acrylamide-co‐methyl methacrylate) containing physical and chemicalĬrosslinks. īai L, Huan S, Zhu Y, Chu G, McClements DJ, Rojas OJ (2021) Recent advances in food emulsions and engineering foodstuffs using plant-based nanocelluloses. īai L, Lv S, Xiang W, Huan S, Mc, Clements DJ, Rojas OJ (2019) Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. īai L, Xiang W, Huan S, Rojas OJ (2018b) Formulation and stabilization of concentrated edible oil-in-water emulsions based on electrostatic complexes of a food-grade cationic surfactant (ethyl lauroyl arginate) and cellulose nanocrystals. īai L, Huan S, Xiang W, Rojas OJ (2018a) Pickering emulsions by combining cellulose nanofibrils and nanocrystals: phase behavior and depletion stabilization. Graphical abstractĪzfaralariff A, Fazial FF, Sontanosamy RS, Nazar MF, Lazim AM (2020) Food-grade particle stabilized Pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal. Overall, the synergistic effects of various factors allow NMN to effectively co-stabilise Pickering emulsions with CNFs, making it an exciting method that can be used to encapsulate oil-soluble substances. NMN transferred into the aqueous phase and interacted with CNFs to form a complex with a three-dimensional network structure, which improved the bulk viscosity and steric hindrance of the emulsion and created more compact adsorption of CNFs at the oil–water interfaces. NMN stabilised the oil–water interface through electrostatic interactions and hydrogen bonding with CNFs. Emulsions with ultra-high stability, good gelation, and high plasticity were obtained using single-step shear dispersion with 0.25 wt% CNFs, 0.05–0.3 wt% NMN, and near-neutral pH. The ability of cationic CNFs and NMN to co-stabilise sunflower oil Pickering emulsions was investigated under various conditions using methods such as contact angle measurement, creaming stability, rheology, microscopy, thermal stability, and water-holding capacity. Nicotinamide mononucleotide (NMN) is a small-molecule zwitterion with polar functionality capable of interacting with the CNFs. Cellulose nanofibres (CNFs) have been used in food-grade Pickering emulsions because of their excellent performance as a low cost and sustainable material. This is mainly by combining the shape-anisotropy and amphiphilicity of nanocelluloses extracted from plant cell walls.Emulsified solid particles adsorbed at the oil–water interface can stabilise Pickering emulsions by acting as a physical barrier to the coalescence of oil droplets. Overall, we unveiled the depletion interactions in Pickering emulsions induced by the long, flexible cellulose nanofibrils, opening the way to green, edible Pickering emulsions for foodstuff, cosmetic and other related formulations. The universality of the findings was tested with a natural oil, sunflower oil, as well as a paraffinic alkane. Above a critical stabilization concentration, the emulsion droplet size became independent of CNF content, following depletion and gelation mechanisms. Remarkably, the latter regime was achieved at CNF concentrations as low as 0.1%. Three regimes of concentration-dependent depletion stabilization were established, including (1) creaming of non-flocculated droplets at low CNF concentration (2) flocculation at intermediate CNF content and, (3) stabilization of the emulsions with characteristic micron-sized droplets at the highest CNF concentrations used. A battery of techniques to unveil the properties of the emulsions (droplet size and morphology by AFM and confocal microscopy, stability and creaming by light backscattering and rheological behavior) and related surface interactions (quartz crystal microgravimetry), were applied for a comprehensive evaluation of the emulsification phenomena. By exploiting the synergies between the two nanocelluloses, green emulsions were prepared either by sequential or by one-step, simultaneous addition. This depletion effect triggered solely by the non-adsorbing CNF was achieved in a novel system that contained spherical droplets and the high-aspect cellulose nanorods. In this study, cellulose nanofibrils (CNF) were used to induce depletion stabilization of oil-in-water Pickering emulsions formed by interfacial adsorption of another type of nanocellulose, namely, cellulose nanocrystals (CNC).
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