Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics

Cellulose nanocrystals (CNC) are rod-shaped, nanoscale colloidal particles. Their strong hydrophilicity and the single functional group structure seriously have limited potential utilization in stabilizing Pickering emulsions. This study aimed to improve the emulsification ability of CNC to prepare...

Full description

Saved in:
Bibliographic Details
Published inShipin gongye ke-ji Vol. 46; no. 15; pp. 68 - 75
Main Authors Lin LIU, Dan WANG, Qian ZHANG, Yuxian LONG, Jie TANG, Xingzhong ZHANG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2025
Subjects
cellulose nanocrystals
emulsification characteristics
gelatin
pickering emulsion
Online AccessGet full text

Cover

More Information
Summary:Cellulose nanocrystals (CNC) are rod-shaped, nanoscale colloidal particles. Their strong hydrophilicity and the single functional group structure seriously have limited potential utilization in stabilizing Pickering emulsions. This study aimed to improve the emulsification ability of CNC to prepare more stable emulsions. CNC and gelatin protein (GE) were combined to form complex colloidal particles, and subsequently stabilizing oil phase to fabricate stable O/W Pickering emulsions. The effects of different pH and compound ratios on the properties of CNC/GE complexes were characterized and analyzed using Zeta potential, turbidity, and Fourier transform infrared spectroscopy (FTIR). The characteristics of the obtained Pickering emulsions were investigated by morphology observation, particle size and distribution experiments. The results indicated that the CNC/GE complex colloidal particles were formed by electrostatic interaction at pH4.2, which presented excellent emulsification performance and thermal stabili
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2024060395