Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics
Cellulose nanocrystals (CNC) are rod-shaped, nanoscale colloidal particles. Their strong hydrophilicity and the single functional group structure seriously have limited potential utilization in stabilizing Pickering emulsions. This study aimed to improve the emulsification ability of CNC to prepare...
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The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060395 |
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| author | Lin LIU Dan WANG Qian ZHANG Yuxian LONG Jie TANG Xingzhong ZHANG |
| author_facet | Lin LIU Dan WANG Qian ZHANG Yuxian LONG Jie TANG Xingzhong ZHANG |
| author_sort | Lin LIU |
| collection | DOAJ |
| description | Cellulose nanocrystals (CNC) are rod-shaped, nanoscale colloidal particles. Their strong hydrophilicity and the single functional group structure seriously have limited potential utilization in stabilizing Pickering emulsions. This study aimed to improve the emulsification ability of CNC to prepare more stable emulsions. CNC and gelatin protein (GE) were combined to form complex colloidal particles, and subsequently stabilizing oil phase to fabricate stable O/W Pickering emulsions. The effects of different pH and compound ratios on the properties of CNC/GE complexes were characterized and analyzed using Zeta potential, turbidity, and Fourier transform infrared spectroscopy (FTIR). The characteristics of the obtained Pickering emulsions were investigated by morphology observation, particle size and distribution experiments. The results indicated that the CNC/GE complex colloidal particles were formed by electrostatic interaction at pH4.2, which presented excellent emulsification performance and thermal stability. With the increasing content of GE in the CNC/GE complexes, the particle size of obtained complex particles gradually decreased. When the ratio of CNC to GE in the complex was 1:5, the particle size was 305.3 nm, and when the ratio was 1:9, the particle size reduced to 258.3 nm. And their thermal stability were improved. Meanwhile, the resultant Pickering emulsions had the smaller and more uniform droplet sizes, and exhibited the enhanced storage stability. This research provides a theoretical basis for expanding the applications of cellulose/protein complexes in food-grade Pickering emulsions. |
| format | Article |
| id | doaj-art-0c3d93f7b5054abfa9e2a0e69a829ab0 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-0c3d93f7b5054abfa9e2a0e69a829ab02025-08-20T03:47:03ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-014615687510.13386/j.issn1002-0306.20240603952024060395-15Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification CharacteristicsLin LIU0Dan WANG1Qian ZHANG2Yuxian LONG3Jie TANG4Xingzhong ZHANG5School of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaCellulose nanocrystals (CNC) are rod-shaped, nanoscale colloidal particles. Their strong hydrophilicity and the single functional group structure seriously have limited potential utilization in stabilizing Pickering emulsions. This study aimed to improve the emulsification ability of CNC to prepare more stable emulsions. CNC and gelatin protein (GE) were combined to form complex colloidal particles, and subsequently stabilizing oil phase to fabricate stable O/W Pickering emulsions. The effects of different pH and compound ratios on the properties of CNC/GE complexes were characterized and analyzed using Zeta potential, turbidity, and Fourier transform infrared spectroscopy (FTIR). The characteristics of the obtained Pickering emulsions were investigated by morphology observation, particle size and distribution experiments. The results indicated that the CNC/GE complex colloidal particles were formed by electrostatic interaction at pH4.2, which presented excellent emulsification performance and thermal stability. With the increasing content of GE in the CNC/GE complexes, the particle size of obtained complex particles gradually decreased. When the ratio of CNC to GE in the complex was 1:5, the particle size was 305.3 nm, and when the ratio was 1:9, the particle size reduced to 258.3 nm. And their thermal stability were improved. Meanwhile, the resultant Pickering emulsions had the smaller and more uniform droplet sizes, and exhibited the enhanced storage stability. This research provides a theoretical basis for expanding the applications of cellulose/protein complexes in food-grade Pickering emulsions.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060395cellulose nanocrystalsgelatinpickering emulsionemulsification characteristics |
| spellingShingle | Lin LIU Dan WANG Qian ZHANG Yuxian LONG Jie TANG Xingzhong ZHANG Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics Shipin gongye ke-ji cellulose nanocrystals gelatin pickering emulsion emulsification characteristics |
| title | Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics |
| title_full | Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics |
| title_fullStr | Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics |
| title_full_unstemmed | Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics |
| title_short | Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics |
| title_sort | preparation of pickering emulsion stabilized by cellulose nanocrystals and gelatin and their emulsification characteristics |
| topic | cellulose nanocrystals gelatin pickering emulsion emulsification characteristics |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060395 |
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