Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms
In this paper, cellulose nanofibers (CNF) were prepared from wheat bran (WB) and the structure of CNF was determined. Fourier transform infrared spectra and X-ray diffractograms showed the groups such as hydroxyl and carboxyl groups and cellulose type 1 structure possessed by CNF, respectively. Scan...
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| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008101 |
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| author | Jiawu Wu Yang Gao Huifang Shen Song Yan Rui Zhao Fei Wang Xinting Shen Zhebin Li Xinmiao Yao Yao Wang |
| author_facet | Jiawu Wu Yang Gao Huifang Shen Song Yan Rui Zhao Fei Wang Xinting Shen Zhebin Li Xinmiao Yao Yao Wang |
| author_sort | Jiawu Wu |
| collection | DOAJ |
| description | In this paper, cellulose nanofibers (CNF) were prepared from wheat bran (WB) and the structure of CNF was determined. Fourier transform infrared spectra and X-ray diffractograms showed the groups such as hydroxyl and carboxyl groups and cellulose type 1 structure possessed by CNF, respectively. Scanning electron microscopy exhibited that CNF was filamentous and intertwined. In addition, Pickering emulsions were prepared using CNF and the physicochemical properties of the emulsions were characterized. The results showed that CNF was able to increase the zeta potential and viscosity of the emulsions, thus improving the stability of the emulsions. Moreover, CNF formed a physical barrier by adsorbing at the oil-water interface and near the oil droplets and CNF dispersed in the aqueous phase formed a network structure to restrict the movement of oil droplets, thus improving the stability of the emulsions. These findings may provide some new insights for the potential applications of WB. |
| format | Article |
| id | doaj-art-13e476ea78e44b34aa001b89ee69afb9 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-13e476ea78e44b34aa001b89ee69afb92024-12-13T11:01:49ZengElsevierFood Chemistry: X2590-15752024-12-0124101922Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanismsJiawu Wu0Yang Gao1Huifang Shen2Song Yan3Rui Zhao4Fei Wang5Xinting Shen6Zhebin Li7Xinmiao Yao8Yao Wang9Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, ChinaFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, ChinaFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, ChinaFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, ChinaFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, ChinaFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, ChinaFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, ChinaFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, ChinaFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China; Corresponding authors.Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China; Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China; Corresponding authors.In this paper, cellulose nanofibers (CNF) were prepared from wheat bran (WB) and the structure of CNF was determined. Fourier transform infrared spectra and X-ray diffractograms showed the groups such as hydroxyl and carboxyl groups and cellulose type 1 structure possessed by CNF, respectively. Scanning electron microscopy exhibited that CNF was filamentous and intertwined. In addition, Pickering emulsions were prepared using CNF and the physicochemical properties of the emulsions were characterized. The results showed that CNF was able to increase the zeta potential and viscosity of the emulsions, thus improving the stability of the emulsions. Moreover, CNF formed a physical barrier by adsorbing at the oil-water interface and near the oil droplets and CNF dispersed in the aqueous phase formed a network structure to restrict the movement of oil droplets, thus improving the stability of the emulsions. These findings may provide some new insights for the potential applications of WB.http://www.sciencedirect.com/science/article/pii/S2590157524008101Wheat branCellulose nanofiberPickering emulsion |
| spellingShingle | Jiawu Wu Yang Gao Huifang Shen Song Yan Rui Zhao Fei Wang Xinting Shen Zhebin Li Xinmiao Yao Yao Wang Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms Food Chemistry: X Wheat bran Cellulose nanofiber Pickering emulsion |
| title | Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms |
| title_full | Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms |
| title_fullStr | Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms |
| title_full_unstemmed | Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms |
| title_short | Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms |
| title_sort | application potential of wheat bran cellulose nanofibers as pickering emulsion stabilizers and stabilization mechanisms |
| topic | Wheat bran Cellulose nanofiber Pickering emulsion |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008101 |
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