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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process

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Author(s):
Dias Meirelles, Aureliano Agostinho [1] ; Rodrigues Costa, Ana Leticia [1] ; Cunha, Rosiane Lopes [1]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Research International; v. 128, FEB 2020.
Web of Science Citations: 0
Abstract

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. (AU)

FAPESP's process: 11/06083-0 - Emulsification by microchannels
Grantee:Rosiane Lopes da Cunha
Support Opportunities: Regular Research Grants