Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils-The Effects of Ionic Strength and pH.
Norwegian University of Science and Technology, Norway.
RISE - Research Institutes of Sweden, Bioeconomy, PFI.
Norwegian University of Science and Technology, Norway.
RISE - Research Institutes of Sweden, Bioeconomy, PFI.ORCID iD: 0000-0001-8876-8898
Show others and affiliations
2019 (English)In: Nanomaterials (Basel, Switzerland), ISSN 2079-4991, Vol. 9, no 2, article id E259Article in journal (Refereed) Published
Abstract [en]

Pickering o/w emulsions prepared with 40 wt % rapeseed oil were stabilized with the use of low charged enzymatically treated cellulose nanofibrils (CNFs) and highly charged 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-oxidized CNFs. The emulsion-forming abilities and storage stability of the two qualities were tested in the presence of NaCl and acetic acid, at concentrations relevant to food applications. Food emulsions may be an important future application area for CNFs due to their availability and excellent viscosifying abilities. The emulsion characterization was carried out by visual inspection, light microscopy, viscosity measurements, dynamic light scattering and mild centrifugation, which showed that stable emulsions could be obtained for both CNF qualities in the absence of salt and acid. In addition, the enzymatically stabilized CNFs were able to stabilize emulsions in the presence of acid and NaCl, with little change in the appearance or droplet size distribution over one month of storage at room temperature. The work showed that enzymatically treated CNFs could be suitable for use in food systems where NaCl and acid are present, while the more highly charged TEMPO-CNFs might be more suited for other applications, where they can contribute to a high emulsion viscosity even at low concentrations.

Place, publisher, year, edition, pages
2019. Vol. 9, no 2, article id E259
Keywords [en]
TEMPO-oxidation, cellulose nanofibrils (CNFs), emulsion stability, enzymatical treatment, nanocelluloses, o/w emulsions
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-37818DOI: 10.3390/nano9020259PubMedID: 30769791OAI: oai:DiVA.org:ri-37818DiVA, id: diva2:1292978
Available from: 2019-03-01 Created: 2019-03-01 Last updated: 2019-03-06Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textPubMed

Authority records BETA

Heggset, Ellinor BSyverud, Kristin

Search in DiVA

By author/editor
Heggset, Ellinor BSyverud, Kristin
By organisation
PFI
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

doi
pubmed
urn-nbn

Altmetric score

doi
pubmed
urn-nbn
Total: 23 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.7