Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63520394" target="_blank" >RIV/70883521:28110/18:63520394 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28610/18:63520394

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodhyd.2018.01.034" target="_blank" >http://dx.doi.org/10.1016/j.foodhyd.2018.01.034</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodhyd.2018.01.034" target="_blank" >10.1016/j.foodhyd.2018.01.034</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH

Popis výsledku v původním jazyce

Carboxylated cellulose nanocrystals (cCNC) were prepared by oxidation of microcrystalline cellulose with ammonium persulfate and characterized by AFM. Zeta potential was measured at different pH and ionic strength, in presence of mono- and divalent cations. With a length ranging from 50 to 450 nm and a thickness varying between 20 and 60 nm, the cCNC had a surface charge that appeared to be more sensitive to the presence of divalent cations and exhibited a strong pH dependence. The nanocrystals were capable of forming stable oil-in-water emulsions at three different pH of 2, 4 and 7 with a triglyceride oil. The size of emulsion droplets was dependent on oil and cCNC contents. Emulsification was, however, mainly influenced by the pH of the continuous phase, which can be related to reduction of charge on the cCNC surface with decreasing pH. Responsiveness of emulsions towards pH changes was not as dominant as expected, and lowering of pH did not trigger the release of oil from droplets. This can be explained by the strong adsorption of the cCNC, relatively polar triglyceride oil and the limited possibility to induce desorption of nanocrystals from oil surface.

Název v anglickém jazyce

Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH

Popis výsledku anglicky

Carboxylated cellulose nanocrystals (cCNC) were prepared by oxidation of microcrystalline cellulose with ammonium persulfate and characterized by AFM. Zeta potential was measured at different pH and ionic strength, in presence of mono- and divalent cations. With a length ranging from 50 to 450 nm and a thickness varying between 20 and 60 nm, the cCNC had a surface charge that appeared to be more sensitive to the presence of divalent cations and exhibited a strong pH dependence. The nanocrystals were capable of forming stable oil-in-water emulsions at three different pH of 2, 4 and 7 with a triglyceride oil. The size of emulsion droplets was dependent on oil and cCNC contents. Emulsification was, however, mainly influenced by the pH of the continuous phase, which can be related to reduction of charge on the cCNC surface with decreasing pH. Responsiveness of emulsions towards pH changes was not as dominant as expected, and lowering of pH did not trigger the release of oil from droplets. This can be explained by the strong adsorption of the cCNC, relatively polar triglyceride oil and the limited possibility to induce desorption of nanocrystals from oil surface.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Hydrocolloids

ISSN

0268-005X

e-ISSN

—

Svazek periodika

80

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

60-67

Kód UT WoS článku

000429959700008

EID výsledku v databázi Scopus

2-s2.0-85044370149