The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process

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dc.creatorAureliano Agostinho Dias Meireilles
dc.creatorAna Letícia Rodrigues Costa Lelis
dc.creatorRosiane Lopes da Cunha
dc.date.accessioned2022-04-01T22:19:02Z
dc.date.accessioned2025-09-09T01:12:25Z
dc.date.available2022-04-01T22:19:02Z
dc.date.issued2020-02
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodres.2019.108746
dc.identifier.issn0963-9969
dc.identifier.urihttps://hdl.handle.net/1843/40713
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Research International
dc.rightsAcesso Aberto
dc.subjectCelulose
dc.subject.otherCellulose crystal
dc.subject.otherStability of emulsion
dc.subject.otherFlaxseed oil
dc.subject.otherUltrasound processing
dc.titleThe stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
dc.typeArtigo de periódico
local.citation.epage10
local.citation.spage1
local.citation.volume128
local.description.resumoThe 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996919306325

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