دورية أكاديمية
The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process.
| العنوان: | The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process. |
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| المؤلفون: | Meirelles AAD; School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil., Costa ALR; School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil., Cunha RL; School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil. Electronic address: rosiane@unicamp.br. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2020 Feb; Vol. 128, pp. 108746. Date of Electronic Publication: 2019 Oct 31. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Cellulose/*chemistry , Linseed Oil/*chemistry , Nanoparticles/*chemistry , Ultrasonics/*methods , Water/*chemistry, Emulsions/chemistry ; Hydrolysis ; Microscopy ; Particle Size ; Spectroscopy, Fourier Transform Infrared ; Surface Tension ; Viscoelastic Substances ; X-Ray Diffraction |
| مستخلص: | The encapsulation of lipophilic bioactive compounds, such as flaxseed oil, is usually done using O/W emulsions as carrier matrix. The aim of this study was to understand the stabilization mechanism of micro-nano cellulose crystals produced from acid hydrolysis in O/W emulsion. Effects of emulsification process conditions using ultrasound on the cellulose particles properties were evaluated varying the proportion of oil-cellulose particles in the emulsion formulation. Cellulose structure did not change using different conditions of emulsification and X-ray diffraction showed major presence of cellulose I. Particle size distribution of cellulose was bimodal and mean particle size reduced after hydrolysis. Emulsions stabilized by cellulose were opaque, homogeneous and showed good kinetic stability. The largest microcrystals were displayed between the oil droplets, preventing the flocculation of the droplets while smaller particles were adsorbed on the oil-water interface. The mechanism of droplets stabilization was not associated to the reduction of interfacial tension. Stabilization was associated to significant effect of electrostatic repulsion and increase in viscosity. Moreover, the flaxseed oil droplets were completely surrounded by cellulose nanocrystals, showing also Pickering-type stabilization. Therefore, emulsions with cellulose crystals were stabilized by different mechanisms and have interesting properties and characteristics for the protection of lipophilic compounds that could be applied in food and cosmetics products. (Copyright © 2019 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Cellulose crystal; Flaxseed oil; Stability of emulsion; Ultrasound processing |
| المشرفين على المادة: | 0 (Emulsions) 0 (Viscoelastic Substances) 059QF0KO0R (Water) 8001-26-1 (Linseed Oil) 9004-34-6 (Cellulose) |
| تواريخ الأحداث: | Date Created: 20200121 Date Completed: 20210301 Latest Revision: 20210301 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.foodres.2019.108746 |
| PMID: | 31955785 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2019.108746 |