A comparative study of olive oil Pickering emulsion respectively stabilized by bacterial cellulose and bacterial cellulose nanocrystals
Although bacterial cellulose(BC)and bacterial cellulose nanocrystals(BCNs)have considered to be edible,non-toxic,biocompatible and biodegradable,there is still dearth of reports of BC and BCNs as the emulsifiers of Pickering emulsions with respect to the applications in foods,cosmetics and medicines.In this work,BC was produced by acetobacter xylinum,and then it was hydrolyzed by sulfuric acid to prepare BCNs.The physicochemical properties as well as emulsifying performances of BC and BCNs in the stabilization of olive oil Pickering emulsion were contrastively evaluated.The characterization results revealed that BC exhibited ultrafine crystalline microfibrils with crystallinity index(CrI)of 75.1%.After hydrolysis,BCNs showed rod-like microfibrils with CrI of 89.6%and high thermal stability because of the removal of the amorphous components and the cleavage of the crystalline microfibrils.The carboxyl groups,derived from sulfuric acid hydrolysis followed by the oxidation of hydrogen peroxide on the pyranose ring,resulted in the reduction of size and zeta potential,which made BCNs possess good colloidal properties.Additionally,the optical observation indicated that both of BC and BCNs could be adsorbed at the interface of olive oil and water to resist coalescence.
bacterial cellulose bacterial cellulosenanocrystals olive oil Pickering emulsion stability
Huiqiong Yan Xiuqiong Chen Jiacheng Li Yuhong Feng
College of Chemistry and Chemical Engineering,Hainan Normal University,Haikou 571100,China College of Materials and Chemical Engineering,Hainan University,Haikou 570228,China
国际会议
第五届制浆造纸新技术国际研讨会(ISETPP)暨第三届国际造纸与环境学术大会(IPEC)
广州
英文
1-8
2016-11-07（万方平台首次上网日期，不代表论文的发表时间）