Literature DB >> 32172833

Acid-free preparation and characterization of kelp (Laminaria japonica) nanocelluloses and their application in Pickering emulsions.

Jiulin Wu1, Wenjin Zhu2, Xiaodan Shi2, Qingxiang Li2, Chenguang Huang2, Yongqi Tian3, Shaoyun Wang4.   

Abstract

Cellulose nanofibers (CNFs) from kelp were prepared by cellulase treatment with lengths greater than 3 μm. CNFs were further oxidized by TEMPO-oxidized system, and the lengths of the oxidized CNFs (TEMPO-CNFs) were 0.6-1 μm. AFM and TEM images showed that intertwined CNFs fibers were divided into individual nanofibrils. The crystallinity of TEMPO-CNFs increased to 66.5 %. TGA analysis indicated that TEMPO-CNFs were more sensitive to temperature than cellulose and CNFs. FT-IR spectra revealed no changes in the basic cellulose structures of CNFs and TEMPO-CNFs. In the sunflower oil/water (20/80, v/v) model emulsions, the oil droplet sizes were less than 20 μm in CNFs emulsions, which became smaller in TEMPO-CNFs emulsions. Delamination was found in CNFs emulsions after three days of storage. Addition of NaCl increased the volumes of TEMPO-CNFs emulsions but enlarged the oil droplets sizes. TEMPO-CNFs emulsions had the largest volume with smallest and most homogeneous oil droplets at pH 3. TEMPO-CNFs emulsions showed good stability after storage for 30 days. Further, TEMPO-CNFs could also emulsify 50 % (v/v) of sunflower oil. All these results indicated that TEMPO-CNFs can be used in preparing Pickering emulsions.
Copyright © 2020 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Cellulose nanofibers; Characterization; Kelp; Pickering emulsions; TEMPO-oxidation

Year:  2020        PMID: 32172833     DOI: 10.1016/j.carbpol.2020.115999

Source DB:  PubMed          Journal:  Carbohydr Polym        ISSN: 0144-8617            Impact factor:   9.381


  1 in total

1.  Preparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin.

Authors:  Yu Li; Siyuan Fei; Deyang Yu; Lijuan Zhang; Jiaxuan Li; Ronggang Liu; Mingqian Tan
Journal:  Foods       Date:  2022-03-18
  1 in total

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