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http://hdl.handle.net/1843/40713| Type: | Artigo de Periódico |
| Title: | The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process |
| Authors: | Aureliano Agostinho Dias Meireilles Ana Letícia Rodrigues Costa Lelis Rosiane Lopes da Cunha |
| 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. |
| Subject: | Celulose |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Rights: | Acesso Aberto |
| metadata.dc.identifier.doi: | 10.1016/j.foodres.2019.108746 |
| URI: | http://hdl.handle.net/1843/40713 |
| Issue Date: | Feb-2020 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0963996919306325 |
| metadata.dc.relation.ispartof: | Food Research International |
| Appears in Collections: | Artigo de Periódico |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| The stabilizing effect of cellulose crystals in OW emulsions obtained by ultrasound process.pdf | 8.1 MB | Adobe PDF | View/Open |
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