Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose
Cellulose nanocrystalline (cncs) were prepared from bagasse as raw material to stabilize the Pickering emulsion to examine the effect of pH and ionic strength on emulsion stability. The results showed that the CNCs obtained by hydrolysis had a length of about 120 nm and a crystallinity of 70%. The p...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080207 |
| _version_ | 1811224626233081856 |
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| author | Xiaoqian SHEN Meng ZHANG Wei ZHOU Ruyi LI Junyan HE Jihua LI Banghao WU |
| author_facet | Xiaoqian SHEN Meng ZHANG Wei ZHOU Ruyi LI Junyan HE Jihua LI Banghao WU |
| author_sort | Xiaoqian SHEN |
| collection | DOAJ |
| description | Cellulose nanocrystalline (cncs) were prepared from bagasse as raw material to stabilize the Pickering emulsion to examine the effect of pH and ionic strength on emulsion stability. The results showed that the CNCs obtained by hydrolysis had a length of about 120 nm and a crystallinity of 70%. The particle size of the Pickering emulsion stabilized by CNCs decreased with the increase of the pH value of the preparation conditions. Under the condition of pH 11, the emulsion was relatively uniform due to deprotonation. In addition, the particle size of the Pickering emulsion stabilized by CNCs increased with the concentration of salt ions. At a concentration of 100 mmol/L, the electrostatic repulsion reduced due to the electrostatic shielding effect of salt ions, the emulsion broke, and the layering became more obvious. The experimental results showed that bagasse CNCs had potential in preparing Pickering emulsion as solid particles, and would provide new ideas for the utilization of bagasse. |
| first_indexed | 2024-04-12T08:52:12Z |
| format | Article |
| id | doaj.art-eba3ea66d73b4955b510e8b545aeab1d |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:52:12Z |
| publishDate | 2022-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-eba3ea66d73b4955b510e8b545aeab1d2022-12-22T03:39:33ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-03-0143610210810.13386/j.issn1002-0306.20210802072021080207-6Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse NanocelluloseXiaoqian SHEN0Meng ZHANG1Wei ZHOU2Ruyi LI3Junyan HE4Jihua LI5Banghao WU6School of Food Science and Technology, Huazhong Agricultural University, Wuhan 430072, ChinaSchool of Food Science and Technology, Huazhong Agricultural University, Wuhan 430072, ChinaAgricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Zhanjiang 524001, ChinaAgricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Zhanjiang 524001, ChinaAgricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Zhanjiang 524001, ChinaAgricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Zhanjiang 524001, ChinaSchool of Life Science and Technology, Shanghai Jiao Tong University, Shanghai 200240Cellulose nanocrystalline (cncs) were prepared from bagasse as raw material to stabilize the Pickering emulsion to examine the effect of pH and ionic strength on emulsion stability. The results showed that the CNCs obtained by hydrolysis had a length of about 120 nm and a crystallinity of 70%. The particle size of the Pickering emulsion stabilized by CNCs decreased with the increase of the pH value of the preparation conditions. Under the condition of pH 11, the emulsion was relatively uniform due to deprotonation. In addition, the particle size of the Pickering emulsion stabilized by CNCs increased with the concentration of salt ions. At a concentration of 100 mmol/L, the electrostatic repulsion reduced due to the electrostatic shielding effect of salt ions, the emulsion broke, and the layering became more obvious. The experimental results showed that bagasse CNCs had potential in preparing Pickering emulsion as solid particles, and would provide new ideas for the utilization of bagasse.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080207nanocellulosepickering emulsionbagassephionic strength |
| spellingShingle | Xiaoqian SHEN Meng ZHANG Wei ZHOU Ruyi LI Junyan HE Jihua LI Banghao WU Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose Shipin gongye ke-ji nanocellulose pickering emulsion bagasse ph ionic strength |
| title | Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose |
| title_full | Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose |
| title_fullStr | Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose |
| title_full_unstemmed | Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose |
| title_short | Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose |
| title_sort | effect of ph and ionic strength on the pickering emulsion stability of bagasse nanocellulose |
| topic | nanocellulose pickering emulsion bagasse ph ionic strength |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080207 |
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