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Pickering emulsion stabilized by cellulosic fibers: Morphological properties-interfacial stabilization-rheological
Tianzhong Yuan1, Jinsong Zeng1, Bin Wang1
1State Key Laboratory of Pulp and Paper Engineering, Plant Fiber Research Center, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Plant Fiber High-Valued Cleaning Utilization Engineering Technology Research Center, South China University of Technology, Guangzhou 510640, China.
Different cellulose fiber structures stabilize oil-in-water (O/W) emulsions through distinct mechanisms. Fully nanofibrillated cellulose creates a dense network for superior emulsion stability and anti-deformation properties.
Area of Science:
- Materials Science
- Colloid and Surface Chemistry
- Food Science
Background:
- Oil-in-water (O/W) emulsions are widely used in food and cosmetic industries.
- Stabilization of O/W emulsions is crucial for product texture, shelf-life, and performance.
- Cellulosic fibers offer potential as sustainable emulsifiers, but their stabilization mechanisms require detailed investigation.
Purpose of the Study:
- To elucidate the stabilization mechanisms of O/W emulsions using three distinct cellulose morphologies: squashed cellulose, incompletely nanofibrillated cellulose, and completely nanofibrillated cellulose.
- To correlate cellulose morphology with emulsion stability and rheological properties.
- To provide insights for optimizing emulsion formulation in food and cosmetic applications.
Main Methods:
- Preparation and characterization of three types of cellulosic fibers with varying degrees of fibrillation.
- Formulation of O/W emulsions stabilized by each cellulose type.
- Investigation of stabilization mechanisms, including depletion flocculation and bridging flocculation, via interfacial adsorption and network formation.
- Rheological analysis, including creep compliance and dynamic modulus, to assess emulsion stability and anti-deformation ability.
Main Results:
- Squashed cellulose stabilized emulsions via depletion flocculation by acting as physical barriers.
- Incompletely and completely nanofibrillated cellulose stabilized emulsions through interfacial adsorption and bridging flocculation, forming droplet-fiber networks.
- Completely nanofibrillated cellulose formed a denser covering layer and exhibited a higher capacity for bridging flocculation, resulting in enhanced droplet stability.
- Emulsions stabilized by completely nanofibrillated cellulose demonstrated superior anti-deformation ability and dynamic stability, as evidenced by rheological measurements.
Conclusions:
- Cellulose morphology significantly dictates the stabilization mechanism and effectiveness in O/W emulsions.
- Nanofibrillated cellulose, particularly the completely nanofibrillated type, offers superior stabilization through network formation and interfacial adsorption.
- The findings provide valuable guidance for utilizing specific cellulose morphologies to achieve desired emulsion properties in food and cosmetic production.
