51. Synthetic semicrystalline cellulose oligomers as efficient Pickering emulsion stabilizers
- Author
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Hong Xu, Chun You, Qiangzi Li, Xueling Feng, Zhiping Mao, Xiaofeng Sui, Bijia Wang, and Zhongsheng Ma
- Subjects
Cellobiose ,Polymers and Plastics ,02 engineering and technology ,Cosmetics ,010402 general chemistry ,01 natural sciences ,Nanocellulose ,chemistry.chemical_compound ,Crystallinity ,Rheology ,Polysaccharides ,Materials Chemistry ,Humans ,Cellulose ,Chemistry ,Organic Chemistry ,Osmolar Concentration ,Temperature ,Water ,Hydrogen-Ion Concentration ,021001 nanoscience & nanotechnology ,Maltodextrin ,Pickering emulsion ,0104 chemical sciences ,Kinetics ,Chemical engineering ,Ionic strength ,Emulsifying Agents ,Food Technology ,Emulsions ,0210 nano-technology ,Crystallization - Abstract
Nanocellulose are promising Pickering emulsion stabilizers for being sustainable and non-toxic. In this work, semicrystalline cellulose oligomers (SCCO), which were synthesized from maltodextrin using cellobiose as primer by in vitro enzymatic biosystem, were exploited as stabilizers for oil-in-water Pickering emulsions. At first, the morphology, structure, thermal and rheological properties of SCCO suspensions were characterized, showing that SCCO had a sheet morphology and typical cellulose-Ⅱ structure with 56 % crystallinity. Then the kinetic stabilities of emulsions containing various amounts of SCCO were evaluated against external stress such as pH, ionic strength, and temperature. Noting that SCCO-Pickering emulsions exhibited excellent stabilities against changes in centrifugation, pH, ionic strengths, and temperatures, and it was also kinetically stable for up to 6 months. Both SCCO suspensions and their emulsions exhibited gel-like structures and shear-thinning behaviors. These results demonstrated great potential of SCCO to be applied as nanocellulosic emulsifiers in food, cosmetic and pharmaceutical industries.
- Published
- 2020