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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40942
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dc.creatorAureliano Agostinho Dias Meirellespt_BR
dc.creatorAna Letícia Rodrigues Costa Lelispt_BR
dc.creatorRosiane Lopes Cunhapt_BR
dc.date.accessioned2022-04-08T22:33:05Z-
dc.date.available2022-04-08T22:33:05Z-
dc.date.issued2020-09-
dc.citation.volume158pt_BR
dc.citation.spage75pt_BR
dc.citation.epage84pt_BR
dc.identifier.doi10.1016/j.ijbiomac.2020.04.185pt_BR
dc.identifier.issn0141-8130pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40942-
dc.description.resumoCellulose nanocrystals (CNC) are bio-based solid particles arisen as promising stabilizers for Pickering emulsions in food, pharmaceutical and cosmetics industries. This study aimed to understand the stabilization mechanism of oil-in-water emulsion using CNC as stabilizing particles. CNC were obtained from cellulose microcrystalline after acid hydrolysis, dialysis, ultrasound treatment and vacuum filtration. Atomic force microscopy (AFM) showed needle-shaped CNC. The CNC presented good stability against agglomeration due to the high electrostatic repulsion between particles, making them feasible to be used in O/W emulsions. O/W emulsions were stabilized by CNC and prepared using rotor-stator and ultrasound as mechanical processes. Emulsions stabilized by CNC were opaque, homogeneous and kinetically stable during few days. Small droplets generated during the ultrasound process, could be covered by cellulose nanoparticles that acted as an effective mechanical barrier against droplets coalescence in a Pickering mechanism. The mechanism of droplets stabilization was associated with electrostatic and steric repulsion between droplets. Emulsions were evaluated varying the proportion between flaxseed oil and cellulose nanocrystals (CNC). Emulsions with a lower proportion of CNC showed better kinetic stability compared to emulsions with higher CNC proportion. After 7 days of storage, the viscosity of emulsions with a higher proportion of CNC particles decreased, which was associated to the emulsion destabilization. Our results improved the understanding of the relationship between the proportions of oil and particles for emulsion properties by evaluating the potential application of CNC as a food emulsifier.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulopt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofInternational Journal of Biological Macromoleculespt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectUltrasound processpt_BR
dc.subjectFlaxseed oilpt_BR
dc.subjectStability of emulsionspt_BR
dc.subjectNanocrystalspt_BR
dc.subjectCellulosept_BR
dc.subject.otherNanocristaispt_BR
dc.subject.otherCelulosept_BR
dc.titleCellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsionpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0141813020330464pt_BR
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