Article
Chemistry, Applied
Hye Min Seo, Minjeong Seo, Kyounghee Shin, Sunyoung Choi, Jin Woong Kim
Summary: This study introduces a hydrophobically modified bacterial cellulose nanofibrils (BCNF)-stabilized Pickering emulsion system, which can limit the influx of metal ions through the interface. The C18 alkyl chain-grafted BCNF (C18BCNF) can readily associate to generate a resilient thin membrane at the oil-water interface regardless of the type of oil, essential for the production of stable emulsion drops. By manipulating the grafting amount of the C18 alkyl chains and controlling the C18BCNF concentration, the viscoelasticity of C18BCNF-armored Pickering emulsion can be feasibly tuned.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Yilan Wu, Xingzhong Zhang, Dan Qiu, Ying Pei, Yan Li, Bin Li, Shilin Liu
Summary: This study investigated the effect of surface charge density of bacterial cellulose nanofibrils on the rheological characteristics of O/W Pickering emulsions. It was found that higher charge density resulted in increased viscosity and elasticity of the emulsions. pH and ionic strength also influenced the rheological properties, with lower pH leading to higher viscosity and higher pH resulting in lower viscosity.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Xingzhong Zhang, Yuehan Wu, Yan Li, Bin Li, Ying Pei, Shilin Liu
Summary: This study aimed to engineer and modulate oil-in-water composite interfaces by controlling the interaction between cellulose and protein to delay lipid digestion. Insoluble bacterial cellulose nanofibrils/soy protein isolate (BCNFs/SPI) complexes were fabricated and used to stabilize Pickering emulsions, resulting in improved stability and reduced release of free fatty acids.
FOOD HYDROCOLLOIDS
(2022)
Article
Nanoscience & Nanotechnology
Wei Liu, Qingyi Lin, Siyu Chen, Hongbin Yang, Kun Liu, Bo Pang, Ting Xu, Chuanling Si
Summary: Phase change materials (PCMs) have the ability to store and release large amounts of energy during melting and crystallization processes, making them highly promising for temperature regulation and thermal energy storage applications. In this study, PCM microcapsules with melamine-formaldehyde resin (MF) shells were prepared using in situ polymerization of Pickering emulsions stabilized by cellulose nanofibrils (CNFs) for addressing PCM leakage and enhancing thermal conduction. Paraffin wax (PW) was utilized as the PCM material. The resulting microcapsules exhibited high latent heat of crystallization and fusion, with the microcapsules with a core-shell ratio of 2 (Micro-2.0) showing the highest values. The encapsulation efficiency of Micro-2.0 was determined to be approximately 79.84%.
ADVANCED COMPOSITES AND HYBRID MATERIALS
(2023)
Article
Chemistry, Applied
Qi Li, Yuehan Wu, Mohd Shabbir, Ying Pei, Hongshan Liang, Jing Li, Yijie Chen, Yan Li, Bin Li, Xiaogang Luo, Shilin Liu
Summary: O/W Pickering emulsions containing oil phase with different volume fractions were prepared using bacterial cellulose nanofibrils (BCNFs) alone. The emulsions exhibited excellent physical stability and low coalescence rate, with droplet size varying from 32 to 91 μm. Increasing particle contents decreased droplet size and enhanced emulsion stability.
Article
Chemistry, Physical
Veronika Mikulcova, Lucie Urbankova, Vera Kasparkova, Romain Bordes
Summary: Competitive adsorption of cellulose nanofibers at oil-water interface in Pickering emulsion is studied, and the effects of different types of nanocelluloses, particle concentrations, and oil content on the stability and droplet size of emulsions are investigated. Both cellulose nanocrystals (CNC) and cellulose nanofibrils (CNF) can stabilize emulsion droplets, with CNC producing smaller droplets and higher stability. The presence of CNF in the mixture reduces the ability of CNC particles to adsorb at the oil-water interface. The stability of emulsions is mainly influenced by oil content and total particle concentration.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Chemistry, Multidisciplinary
Shasha Guo, Long Bai, Jun Li, Ran Bi, Siqi Huan, Orlando J. Rojas
Summary: Nonadsorbing cellulose nanofibrils (CNF) can stabilize dilute oil-in-water Pickering emulsions and control their properties, making them particularly useful in the production of all-cellulose foodstuffs, cosmetics, and pharmaceutical formulations.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2022)
Article
Chemistry, Applied
Agata Sommer, Hanna Staroszczyk
Summary: This study compared the properties of disintegrated bacterial cellulose before and after freeze-drying, as well as its nanocrystals obtained using H2SO4 under different time and concentration conditions. The results showed that nanocrystals obtained with 30% acid had a similar structure to the parent cellulose, while nanocrystals obtained with 65% acid showed allomorphic transformation and cellulose sulfates formation. Nanocrystals obtained with 30% acid, as well as native bacterial cellulose, ensured the high stability of O/W emulsion containing up to 20% olive oil due to their strong surface charge density from negatively charged sulfate groups.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Mingyao Song, Jungang Jiang, Jiaying Zhu, Yi Zheng, Zhengyang Yu, Xueyong Ren, Feng Jiang
Summary: By utilizing Pickering emulsion templating technique, a strong and form-stable CNF/PCM composite aerogel with a latent heat of 173.59 J.g(-1) was successfully fabricated. The composite aerogel shows good stability at 80 degrees C, relatively low thermal conductivity, and no leakage after multiple heating/cooling cycles.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Yuan Zhe Aw, Hui Peng Lim, Liang Ee Low, Charanjit Kaur Surjit Singh, Eng Seng Chan, Beng Ti Tey
Summary: This study fabricated an oil-in-water Pickering emulsion (PE) ultrasonically with different cellulose nanocrystal (CNC) concentrations and found that CNC-PE could effectively stabilize and improve the encapsulation efficiency of curcumin. The curcumin-loaded CNC-PE exhibited good stability under dark conditions and showed increased degradation rates under visible light, UV light, and elevated temperature.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yilan Wu, Chan Lei, Jing Li, Yijie Chen, Hongshan Liang, Yan Li, Bin Li, Xiaogang Luo, Ying Pei, Shilin Liu
Summary: This study aimed to improve the stability of medium internal phase emulsion by adjusting the electrostatic interaction between gelatin and TEMPO-oxidized bacterial cellulose nanofibrils. The addition of TOBC significantly improved the emulsion stability by impeding droplet mobility with the formation of nanofibrils network.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Yingying He, Shuai Li, Li Zhou, Chun Wei, Chuanbai Yu, Yunhua Chen, Hongxia Liu
Summary: The study developed foam-based microwave absorbers with excellent photo-thermal conversion and thermal insulation properties using the oil-in-water Pickering emulsion gelation approach combined with freeze-drying. The hybrid foam consisted of cellulose nanofibrils and polylactic acid as three-dimensional skeleton, with carbon nanotubes and Fe3O4 nanoparticles homogeneously incorporated to form a conductive network with hetero-interfaces. The foam exhibited an optimal reflection loss value of -65.14 dB and high photo-thermal conversion performance, with superior thermal insulation compared to commercial foams. This research may provide a promising approach for developing ultralight and high-performance microwave absorbers with multifunctional applications.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Piyanan Chuesiang, Jun Tae Kim, Gye Hwa Shin
Summary: Curcumin-encapsulated Pickering emulsion (Cur-PE) was successfully prepared using cellulose nanocrystals (CNCs)-whey protein isolate (WPI) complex as a stabilizer to control the size and stability of the Cur-PE. The CNCs-WPI complex developed in this study could serve as a promising stabilizer to make Pickering emulsions stable at pH 2 for the encapsulation and delivery of curcumin to the expected target area.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Min Wu, Zhilong Zhou, Jian Yang, Meng Zhang, Feng Cai, Peng Lu
Summary: The study utilized a Pickering emulsion prepared with ZnO nanoparticles and oregano essential oil to functionalize cellulose nanofibrils film, achieving excellent antimicrobial and antioxidant activity. This active packaging film can effectively inhibit the growth of microorganisms and prolong the shelf lives of foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Zhiyu Li, Wenxiu Hu, Jiajia Dong, Fidelis Azi, Xiao Xu, Chuanhai Tu, Sijie Tang, Mingsheng Dong
Summary: In this study, curcumin-loaded Pickering emulsion was successfully produced using purified bacterial cellulose from fermented kombucha. The emulsion exhibited excellent stability and higher antioxidant activity compared to free curcumin, indicating its potential for functional applications.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
