| Full text | |
| Author(s): |
Rodrigues Costa, Ana Leticia
[1]
;
Gomes, Andresa
[1]
;
Tibolla, Heloisa
[1]
;
Menegalli, Florencia Cecilia
[1]
;
Cunha, Rosiane Lopes
[1]
Total Authors: 5
|
| Affiliation: | [1] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
|
| Document type: | Journal article |
| Source: | Carbohydrate Polymers; v. 194, p. 122-131, AUG 15 2018. |
| Web of Science Citations: | 16 |
| Abstract | |
Cellulose nanofibers (CNFs) from banana peels was evaluated as promising stabilizer for oil-in-water emulsions. CNFs were treated using ultrasound and high-pressure homogenizer. Changes on the size, crystallinity index and zeta potential of CNFs were associated with the intense effects of cavitation phenomenon and shear forces promoted by mechanical treatments. CNFs-stabilized emulsions were produced under the same process conditions as the particles. Coalescence phenomenon was observed in the emulsions produced using high-pressure homogenizer, whereas droplets flocculation occurred in emulsions processed by ultrasound. In the latter, coalescence stability was associated with effects of cavitation forces acting on the CNFs breakup. Thus, smaller droplets created during the ultrasonication process could be recovered by particles that acted as an effective barrier against droplets coalescence. Our results improved understanding about the relationship between the choice of emulsification process and their effects on the CNFs properties influencing the potential application of CNFs as a food emulsifier. (AU) | |
| FAPESP's process: | 11/06083-0 - Emulsification by microchannels |
| Grantee: | Rosiane Lopes da Cunha |
| Support Opportunities: | Regular Research Grants |