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HomeKey Engineering MaterialsKey Engineering Materials Vols. 645-646Stabilization of Pickering Emulsions by Bacterial...

Stabilization of Pickering Emulsions by Bacterial Cellulose Nanofibrils

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Abstract:

In order to develop safe and sustainable food and pharmaceutical emulsions, bacterial cellulose (BC) nanofibrils were prepared to stabilize maize oil/water Pickering emulsions. The influence of BC content and pH value on the emulsion stability was explored. Droplet diameters decreased with BC contents in emulsions. At pH 12, the emulsions were most stable among all tested pH values. The transformation of emulsion structure from liquid to gel-like at 8-15°C with BC content higher than 1.55 g/L is predominantly depended on the viscoelastic entangled BC network. These results can have meaningful inspiration of designing edible food and pharmaceutical emulsions.

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Micro-Nano Technology XVI

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Periodical:

Key Engineering Materials (Volumes 645-646)

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1247-1254

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https://doi.org/10.4028/www.scientific.net/KEM.645-646.1247

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Online since:

May 2015

Authors:

Wei Fu, Yang Liu, Chen Yang, Wen Hua Wang, Man Wang, Yuan Yuan Jia*

Keywords:

Bacterial Cellulose, Contact Angle of Three-Phase, Nanofibrils, Natural Emulsifier, Pickering Emulsion, Stability

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© 2015 Trans Tech Publications Ltd. All Rights Reserved

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