journal article·2021-09-01

Modification of microcrystalline cellulose enhanced by impact milling and solvothermal process and its Pickering emulsion

Yu Liu, Yanhong Chen, Huitao Liu, Yuan Gao

Publisher page

Abstract

Abstract This paper attempts to apply high-speed impact grinding and solvothermal process to the surface modification of microcrystalline cellulose (MCC). The impact and shear forces were used to increase the specific surface area of MCC and reduce its particle size. In a closed ethanol solvothermal environment, the solubility, dispersibility and reactivity of lauric acid were improved, which enhanced its effect on MCC. The modified MCC (LA-MCC) was used to prepare Pickering emulsion. The experimental results show that the water contact angle of modified MCC increases from 55° of original MCC to 84° of LA-MCC, showing amphiphilicity. LA-MCC is an ideal micro/nano particle for Pickering emulsion. Emulsion prepared with 1.5% (w/v) LA-MCC and 3:7 (v/v) corn oil has a Zeta potential of −58.7 mV under neutral pH of 7, showing good stability. Emulsion index only decreases by 1.66% after seven days, and the emulsion remains stable after fifty days.
Source: openaire · Quality: candidate unverified · Source record ↗

Research context

OpenAlex topics: Pickering emulsions and particle stabilization · Advanced Cellulose Research Studies · Polysaccharides Composition and Applications

SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.

References (59)

Show source-provided references
1. Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles10.1016/j.carbpol.2018.07.025 ↗
2. Production and technological characteristics of avocado oil emulsions stabilized with cellulose nanofibrils isolated from agroindustrial residues10.1016/j.colsurfa.2019.124263 ↗
3. Progress in natural emulsifiers for utilization in food emulsions10.1016/j.cofs.2015.07.008 ↗
4. Self-assembling graphene oxide/modified amphipathic hydroxyethyl cellulose hybrid stabilized Pickering emulsion polymerization for functional hydrogel10.1016/j.colsurfa.2020.125742 ↗
5. Surfactant-enhanced cellulose nanocrystal Pickering emulsions10.1016/j.jcis.2014.10.034 ↗
6. Ultralight aerogels with hierarchical porous structures prepared from cellulose nanocrystal stabilized Pickering high internal phase emulsions10.1021/acs.langmuir.0c00646 ↗
7. Effect of clinoptilolite natural zeolite particles on the destabilization of the oil-in-water emulsion10.1016/j.colcom.2020.100297 ↗
8. Cellulose nanocrystals as water-in-oil Pickering emulsifiers via intercalative modification10.1016/j.colsurfa.2017.06.056 ↗
9. Extraction of cellulose nanocrystals from microcrystalline cellulose for the stabilization of cetyltrimethylammonium bromide-enhanced Pickering emulsions10.1016/j.colsurfa.2020.125442 ↗
10. Pickering emulsions by combining cellulose nanofibrils and nanocrystals: phase behavior and depletion stabilization10.1039/C8GC00134K ↗
11. Self-assembled networks of short and Long chitin nanoparticles for oil/water interfacial superstabilization10.1021/acssuschemeng.8b04023 ↗
12. Preparation of protein imprinted polymer beads by Pickering emulsion polymerization10.1039/C4TB01605J ↗
13. Emulsions co-stabilised by edible Pickering particles and surfactants: the effect of HLB value10.1016/j.colcom.2017.02.001 ↗
14. Interfacial rheological behaviour of lentil protein isolate-fenugreek gum complex10.1016/j.colcom.2019.100180 ↗
15. Aggregation and network formation of aqueous methylcellulose and hydroxypropylmethylcellulose solutions10.1016/j.colsurfa.2009.09.040 ↗
16. Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: physical stability and rheological properties10.1016/j.foodhyd.2019.02.021 ↗
17. Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: release of short-chain fatty acids10.1016/j.foodchem.2020.126650 ↗
18. Fabrication and characterization of resistant starch stabilized Pickering emulsions10.1016/j.foodhyd.2020.105703 ↗
19. Surface modification of microcrystalline cellulose: physicochemical characterization and applications in the stabilization of Pickering emulsions10.1016/j.ijbiomac.2019.04.051 ↗
20. Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions10.1016/j.jcis.2011.09.073 ↗
21. A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions10.1016/j.jcis.2016.03.060 ↗
22. Surface properties of cellulose nanocrystal stabilized crude oil emulsions and their effect on petroleum biodegradation10.1016/j.colsurfa.2020.124705 ↗
23. Redispersible Pickering emulsion powder stabilized by nanocrystalline cellulose combining with cellulosic derivatives10.1016/j.carbpol.2019.02.064 ↗
24. Capillary bond between rod-like particles and the micromechanics of particle-laden interfaces10.1039/c2sm25211b ↗
25. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals10.1021/bm301871k ↗
26. Pickering emulsions: preparation processes, key parameters governing their properties and potential for pharmaceutical applications10.1016/j.jconrel.2019.07.003 ↗
27. Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior10.1016/j.foodhyd.2020.106341 ↗
28. Food additive "lauric acid" possess non-toxic profile on biochemical, haematological and histopathological studies in female Sprague Dawley (SD) rats10.7717/peerj.8805 ↗
29. Evalution of surface activity of hydrophobic modified nanocrystalline cellulose10.1007/s10570-020-03415-z ↗
30. Hydrothermal and solvothermal syntheses
31. Preparation of Lauric acid modified high-amylose cornstarch by a solvothermal process and its Pickering emulsion10.1021/acsfoodscitech.1c00058 ↗
32. Direct production of cellulose laurate by mechanical activation-strengthened solid phase synthesis10.1016/j.biortech.2012.05.082 ↗
33. Water-in-oil Pickering emulsions stabilized by stearoylated microcrystalline cellulose10.1016/j.jcis.2017.11.079 ↗
34. Stable cellular foams and oil powders derived from methylated microcrystalline cellulose stabilized Pickering emulsions10.1016/j.foodhyd.2020.105742 ↗
35. Idealized powder diffraction patterns for cellulose polymorphs10.1007/s10570-013-0030-4 ↗
36. Olive oil stability in Pickering emulsion preparation from eucalyptus pulp and its rheology behaviour10.1007/s10570-020-03206-6 ↗
37. Polyphosphoester-modified cellulose nanocrystals for stabilizing pickering emulsion polymerization of styrene10.1007/s10118-020-2404-z ↗
38. Emulsions stabilized with solid nanoparticles: Pickering emulsions10.1016/j.colsurfa.2013.02.054 ↗
39. New Pickering emulsions stabilized by silica nanowires10.1016/j.colsurfa.2015.07.004 ↗
40. Design of pickering micro- and nanoemulsions based on the structural characteristics of nanocelluloses10.1021/acs.biomac.7b01564 ↗
41. Phase transitions in cellulose microfibril dispersions by high-energy mechanical deagglomeration10.1021/la502790n ↗
42. Processing and characterization of new thermoset nanocomposites based on cellulose whiskers10.1163/156855400300184271 ↗
43. Nanoemulsions and nanolatexes stabilized by hydrophobically functionalized cellulose nanocrystals10.1021/acs.macromol.7b00982 ↗
44. Shape anisotropic colloids: synthesis, packing behavior, evaporation driven assembly, and their application in emulsion stabilization10.1039/c3sm50404b ↗
45. Synthesis of bacterial cellulose and bacterial cellulose nanocrystals for their applications in the stabilization of olive oil Pickering emulsion10.1016/j.foodhyd.2017.05.044 ↗
46. Pickering emulsions in foods - opportunities and limitations10.1080/10408398.2017.1290578 ↗
47. Influencing factors of multiple emulsions formed by one-step emulsification10.1007/s00396-017-4232-4 ↗
48. Stability and rheology of three types of W/O/W multiple emulsions emulsified with lecithin10.1080/01932691.2016.1259074 ↗
49. Kenaf (Hibiscus cannabinus L.) seed oil-in-water Pickering nanoemulsions stabilised by mixture of sodium caseinate, Tween 20 and β-cyclodextrin10.1016/j.foodhyd.2015.09.005 ↗
50. Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – effect of the pH10.1016/j.foodhyd.2018.01.034 ↗
51. Preparation and stabilization of D-limonene Pickering emulsions by cellulose nanocrystals10.1016/j.carbpol.2014.06.051 ↗
52. Physical properties of nanofluid suspension of ferromagnetic graphite with high zeta potential10.1016/j.physleta.2011.11.050 ↗
53. Synthesis of cellulose nanocrystals-armored fluorinated polyacrylate latexes via Pickering emulsion polymerization and their film properties10.1016/j.colsurfb.2020.111071 ↗
54. PMMA@SCNC composite microspheres prepared from Pickering emulsion template as curcumin delivery carriers10.1002/app.46127 ↗
55. Emulsions stabilized by nanofibers from bacterial cellulose: new potential food-grade Pickering emulsions10.1016/j.foodres.2017.10.030 ↗
56. Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: responsiveness to pH and ionic strength10.1016/j.foodhyd.2019.105344 ↗
57. Highly cost-effective and high-strength hydrogels as dye adsorbents from natural polymers: chitosan and cellulose10.1039/C7PY00223H ↗
58. Tuning complexation of carboxymethyl cellulose/cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation
59. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers10.1016/j.foodchem.2020.126246 ↗