Stabilizing oil-in-water emulsion with amorphous cellulose

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 275-282

  Jia, Xuejuan ^a   Xu, Ranran ^a   Shen, Wei ^a   Xie, Mengxia ^a   Abid, Muhammad ^a,b   Jabbar, Saqib ^a   Wang, Peng ^a   Zeng, Xiaoxiong ^a   Wu, Tao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

Author keywords

Amorphous cellulose; Attractive emulsion; Emulsion stabilization; Gel; Phosphoric acid; Shear thinning

Indexed keywords

EID: 84908334124     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.024     Document Type: Article

References (32)

1. Araki J., Wada M., Kuga S., Okano T. Flow properties of microcrystalline cellulose suspension prepared by acid treatment of native cellulose. Colloids and Surfaces, A: Physicochemical and Engineering Aspects 1998, 142:75-82.
2. Bondeson D., Mathew A., Oksman K. Optimization of the isolation of nanocrystals from microcrystalline cellulose by acid hydrolysis. Cellulose 2006, 13:171-180.
3. Capron I., Cathala B. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals. Biomacromolecules 2013, 14:291-296.
4. Cho H.M., Gross A.S., Chu J.-W. Dissecting force interactions in cellulose deconstruction reveals the required solvent versatility for overcoming biomass recalcitrance. Journal of the American Chemical Society 2011, 133:14033-14041.
5. Datta S.S., Gerrard D.D., Rhodes T.S., Mason T.G., Weitz D.A. Rheology of attractive emulsions. Physical Review E 2011, 84.
6. Derakhshandeh B., Petekidis G., Sabet S.S., Hamad W.Y., Hatzikiriakos S.G. Ageing, yielding, and rheology of nanocrystalline cellulose suspensions. Journal of Rheology 2013, 57:131-148.
7. Dickinson E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 2009, 23:1473-1482.
8. Dickinson E. Food emulsions and foams: stabilization by particles. Current Opinion in Colloid & Interface Science 2010, 15:40-49.
9. Dickinson E. Stabilising emulsion-based colloidal structures with mixed food ingredients. Journal of the Science of Food and Agriculture 2013, 93:710-721.
10. Ghosh S., Tran T., Rousseau D. Comparison of pickering and network stabilization in water-in-oil emulsions. Langmuir 2011, 27:6589-6597.
11. Glasser W.G., Atalla R.H., Blackwell J., Brown R.M., Burchard W., French A.D., et al. About the structure of cellulose: debating the Lindman hypothesis. Cellulose 2012, 19:589-598.
12. Habibi Y., Lucia L.A., Rojas O.J. Cellulose nanocrystals: chemistry, self-assembly, and applications. Chemical Reviews 2010, 110:3479-3500.
13. Jia X., Chen Y., Shi C., Ye Y., Abid M., Jabbar S., et al. Rheological properties of an amorphous cellulose suspension. Food Hydrocolloids 2014, 39:27-33.
14. Jia X., Chen Y., Shi C., Ye Y., Wang P., Zeng X., et al. Preparation and characterization of cellulose regenerated from phosphoric acid. Journal of Agricultural and Food Chemistry 2013, 61:12405-12414.
15. Kalashnikova I., Bizot H., Cathala B., Capron I. New pickering emulsions stabilized by bacterial cellulose nanocrystals. Langmuir 2011, 27:7471-7479.
16. Kalashnikova I., Bizot H., Cathala B., Capron I. Modulation of cellulose nanocrystals amphiphilic properties to stabilize oil/water interface. Biomacromolecules 2012, 13:267-275.
17. Kargar M., Fayazmanesh K., Alavi M., Spyropoulos F., Norton I.T. Investigation into the potential ability of pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. Journal of Colloid and Interface Science 2012, 366:209-215.
18. Karppinen A., Saarinen T., Salmela J., Laukkanen A., Nuopponen M., Seppala J. Flocculation of microfibrillated cellulose in shear flow. Cellulose 2012, 19:1807-1819.
19. Klemm D., Kramer F., Moritz S., Lindstrom T., Ankerfors M., Gray D., et al. Nanocelluloses: a new family of nature-based materials. Angewandte Chemie-International Edition 2011, 50:5438-5466.
20. Luo X., Zhang L. New solvents and functional materials prepared from cellulose solutions in alkali/urea aqueous system. Food Research International 2013, 52:387-400.
21. McClements D.J. Food emulsions: Principles, practice, and techniques 2005, CRC Press, New York. 2nd ed.
22. Medronho B., Romano A., Miguel M.G., Stigsson L., Lindman B. Rationalizing cellulose (in)solubility: reviewing basic physicochemical aspects and role of hydrophobic interactions. Cellulose 2012, 19:581-587.
23. Oza K.P., Frank S.G. Microcrystalline cellulose stabilized emulsions. Journal of Dispersion Science and Technology 1986, 7:543-561.
24. Oza K.P., Frank S.G. Multiple emulsions stabilized by colloidal microcrystalline cellulose. Journal of Dispersion Science and Technology 1989, 10:163-185.
25. Parthasarathi R., Bellesia G., Chundawat S.P.S., Dale B.E., Langan P., Gnanakaran S. Insights into hydrogen bonding and stacking interactions in cellulose. Journal of Physical Chemistry A 2011, 115:14191-14202.
26. Rayner M., Timgren A., Sjoo M., Dejmek P. Quinoa starch granules: a candidate for stabilising food-grade pickering emulsions. Journal of the Science of Food and Agriculture 2012, 92:1841-1847.
27. Rein D.M., Khalfin R., Cohen Y. Cellulose as a novel amphiphilic coating for oil-in-water and water-in-oil dispersions. Journal of Colloid and Interface Science 2012, 386:456-463.
28. Winuprasith T., Suphantharika M. Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: preparation, characterization, and evaluation as an emulsion stabilizer. Food Hydrocolloids 2013, 32:383-394.
29. Xhanari K., Syverud K., Stenius P. Emulsions stabilized by microfibrillated cellulose: the effect of hydrophobization, concentration and o/w ratio. Journal of Dispersion Science and Technology 2011, 32:447-452.
30. Yamane C., Aoyagi T., Ago M., Sato K., Okajima K., Takahashi T. Two different surface properties of regenerated cellulose due to structural anisotropy. Polymer Journal 2006, 38:819-826.
31. Zhang Y.H.P., Cui J.B., Lynd L.R., Kuang L.R. Atransition from cellulose swelling to cellulose dissolution by o-phosphoric acid: evidence from enzymatic hydrolysis and supramolecular structure. Biomacromolecules 2006, 7:644-648.
32. Zhang Y.H.P., Lynd L.R. Determination of the number-average degree of polymerization of cellodextrins and cellulose with application to enzymatic hydrolysis. Biomacromolecules 2005, 6:1510-1515.