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Physicochemical characteristics and emulsification properties of cellulose nanocrystals stabilized O/W pickering emulsions with high -OSO3- groups

Zhang, Hongcai, Qian, Yanan, Chen, Shunsheng, Zhao, Yanyun
Food hydrocolloids 2019 v.96 pp. 267-277
Fourier transform infrared spectroscopy, X-ray diffraction, acid hydrolysis, cellulose, crystal structure, differential scanning calorimetry, emulsifiers, emulsifying, emulsifying properties, emulsions, hydrocolloids, nanocrystals, oils, physicochemical properties, stabilizers, storage quality, sulfur, sulfuric acid, triacylglycerols, zeta potential
The emulsion stability of sulfated cellulose nanocrystals (CNCs) (with different sulfur contents of 0.436, 0.882 and 1.499 mmol/g, representing as CNCs-L, -M and –H) on medium chain triglyceride (MCT) oil/water (O/W, 30/70, v/v) Pickering emulsions (PE) was modulated by tuning sulfuric acid (H2SO4) concentrations at 22.72, 37.03 and 46.86 wt% during hydrolysis of microcrystalline celluloses (MCCs). CNCs-L, -M, or –H as the sole stabilizer was incorporated into O/W PE for improving emulsification and dispersion stabilities. CNCs–H had smaller diameter (64.74 nm), higher Zeta-potential (ZP) (−47.96 mV) and crystallinity index (CrI) (86.2%), and lower average length (75.74 nm) and a width (10.31 nm) than those of CNC-M and CNC-L. Fourier transform infrared spectrometer (FT-IR), differential scanning calorimetry (DSC) and X-ray diffraction (XRD) analysis indicated that –OSO3- groups from the sulfuric acid (H2SO4) were incorporated to the surface of CNCs during acid hydrolysis. The CNC–H had the highest storage stability, followed by CNCs-M and L, consistent with their sulfur content and surface charge (SC) of O/W PE (46.25, 52.33 and 62.24%), respectively. This study indicated that sulfated CNCs had great potential as fillers and emulsifiers of network structure of emulsion for application in food and other fields.