| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Instrumentação. |
|
Data corrente: |
31/07/2024 |
|
Data da última atualização: |
09/09/2024 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
PINTO, N. O. F.; BOURBON, A. I.; MARTINS, D.; PEREIRA, A.; CERQUEIRA, M. A.; PASTRANA, L.; GAMA, M.; AZEREDO, H. M. C. de; ROSA, M. de F.; GONÇALVES, C. |
|
Afiliação: |
FEDERAL UNIVERSITY OF CEARA; INTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY; CENTRE OF BIOLOGICAL ENGINEERING, UNIVERSITY OF MINHO, BRAGA; ANDRÉ PEREIRA, UNIVERSIDADE DE SÃO PAULO; INTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY; INTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY; CENTRE OF BIOLOGICAL ENGINEERING, UNIVERSITY OF MINHO, BRAGA; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA; MORSYLEIDE DE FREITAS ROSA, CNPAT; NTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY. |
|
Título: |
Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study. |
|
Ano de publicação: |
2024 |
|
Fonte/Imprenta: |
Food Hydrocolloids, v. 157, 110427, 2024. |
|
Páginas: |
1 - 13 |
|
ISSN: |
0268-005X |
|
DOI: |
https://doi.org/10.1016/j.foodhyd.2024.110427 |
|
Idioma: |
Inglês |
|
Conteúdo: |
ABSTRACT This investigation assessed the potential of bacterial cellulose (BC) in two distinct forms, nanocrystals (BC-NC) and oxidized nanofibrils (BC-NF), as stabilizers for low oil-in-water emulsions (1 % v/v). The research explored the impact of ionic strength and BC concentration on the physico-chemical characteristics, stability, and rheological properties of those emulsions. Nanofibrils had diameters ranging from 25 to 146 nm and lengths in the micrometer range, while nanocrystals varied in length from 133 to 870 nm and in diameter from 20 to 60 nm. Both BC-NF and BC-NC exhibited high zeta potential values (>− 45 mV) and contact angles of 30-31◦, indicating stability. Both nanocelluloses were effectively used as stabilizers in Pickering emulsions, namely in low-oil systems, producing small emulsion droplets with sizes between 1.42 and 4.13 μm. Further results revealed that ionic strength influenced emulsion stability, with both BC-NF and BC-NC preferentially located on the surfaces of emulsion droplets in the presence of salt, as demonstrated by microscopy images. The presence of BC at the interface contributed to creating a more robust barrier against coalescence and Ostwald ripening, influencing droplet size and rheological properties. Higher BC concentrations (1 %) increased emulsion stability in the absence of salt, while at lower BC concentrations (0.5 %), salt concentration was determinant for the long-term stability of the emulsions. These findings provide valuable insights into the production of Pickering emulsions using nanocelluloses, highlighting the advantages of bio-based nanomaterials for applications in the food industry. MenosABSTRACT This investigation assessed the potential of bacterial cellulose (BC) in two distinct forms, nanocrystals (BC-NC) and oxidized nanofibrils (BC-NF), as stabilizers for low oil-in-water emulsions (1 % v/v). The research explored the impact of ionic strength and BC concentration on the physico-chemical characteristics, stability, and rheological properties of those emulsions. Nanofibrils had diameters ranging from 25 to 146 nm and lengths in the micrometer range, while nanocrystals varied in length from 133 to 870 nm and in diameter from 20 to 60 nm. Both BC-NF and BC-NC exhibited high zeta potential values (>− 45 mV) and contact angles of 30-31◦, indicating stability. Both nanocelluloses were effectively used as stabilizers in Pickering emulsions, namely in low-oil systems, producing small emulsion droplets with sizes between 1.42 and 4.13 μm. Further results revealed that ionic strength influenced emulsion stability, with both BC-NF and BC-NC preferentially located on the surfaces of emulsion droplets in the presence of salt, as demonstrated by microscopy images. The presence of BC at the interface contributed to creating a more robust barrier against coalescence and Ostwald ripening, influencing droplet size and rheological properties. Higher BC concentrations (1 %) increased emulsion stability in the absence of salt, while at lower BC concentrations (0.5 %), salt concentration was determinant for the long-term stability of the emulsions. These findings provide valu... Mostrar Tudo |
|
Palavras-Chave: |
Bacterial cellulose; Low-oil emulsions; Nanofibrils; Oil-in-water food emulsion; Pickering emulsions. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02649naa a2200325 a 4500
001 2166123
005 2024-09-09
008 2024 bl uuuu u00u1 u #d
022 $a0268-005X
024 7 $ahttps://doi.org/10.1016/j.foodhyd.2024.110427$2DOI
100 1 $aPINTO, N. O. F.
245 $aBacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions$bA comparative study.$h[electronic resource]
260 $c2024
300 $a1 - 13
520 $aABSTRACT This investigation assessed the potential of bacterial cellulose (BC) in two distinct forms, nanocrystals (BC-NC) and oxidized nanofibrils (BC-NF), as stabilizers for low oil-in-water emulsions (1 % v/v). The research explored the impact of ionic strength and BC concentration on the physico-chemical characteristics, stability, and rheological properties of those emulsions. Nanofibrils had diameters ranging from 25 to 146 nm and lengths in the micrometer range, while nanocrystals varied in length from 133 to 870 nm and in diameter from 20 to 60 nm. Both BC-NF and BC-NC exhibited high zeta potential values (>− 45 mV) and contact angles of 30-31◦, indicating stability. Both nanocelluloses were effectively used as stabilizers in Pickering emulsions, namely in low-oil systems, producing small emulsion droplets with sizes between 1.42 and 4.13 μm. Further results revealed that ionic strength influenced emulsion stability, with both BC-NF and BC-NC preferentially located on the surfaces of emulsion droplets in the presence of salt, as demonstrated by microscopy images. The presence of BC at the interface contributed to creating a more robust barrier against coalescence and Ostwald ripening, influencing droplet size and rheological properties. Higher BC concentrations (1 %) increased emulsion stability in the absence of salt, while at lower BC concentrations (0.5 %), salt concentration was determinant for the long-term stability of the emulsions. These findings provide valuable insights into the production of Pickering emulsions using nanocelluloses, highlighting the advantages of bio-based nanomaterials for applications in the food industry.
653 $aBacterial cellulose
653 $aLow-oil emulsions
653 $aNanofibrils
653 $aOil-in-water food emulsion
653 $aPickering emulsions
700 1 $aBOURBON, A. I.
700 1 $aMARTINS, D.
700 1 $aPEREIRA, A.
700 1 $aCERQUEIRA, M. A.
700 1 $aPASTRANA, L.
700 1 $aGAMA, M.
700 1 $aAZEREDO, H. M. C. de
700 1 $aROSA, M. de F.
700 1 $aGONÇALVES, C.
773 $tFood Hydrocolloids$gv. 157, 110427, 2024.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Instrumentação (CNPDIA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 6 | |
| Registros recuperados : 6 | |
|
| Expressão de busca inválida. Verifique!!! |
|
|
