{"title":"仅靠亲水性纤维素纳米纤维通过液滴间干扰制造超稳定高内相乳剂","authors":"Peng Wei, Qianqian Gao, Xinyu Lv, Ying Qi, Yahong Xie, Hui Sun","doi":"10.1016/j.foodhyd.2024.110560","DOIUrl":null,"url":null,"abstract":"<div><p>High-internal-phase emulsions (HIPEs) has been increasing interest owing to their large surface area and controllable flow behavior, however, their heavy addition of emulsifiers, e.g., surfactants and surface-active particles, leads to high cost and emulsifier abuse. To solve these issues, we report a new strategy to prepare HIPEs by solely adding a surface-inactive, hydrophilic cellulose nanofiber (CNF). Compared to conventional HIPEs, the highly flocculated CNF is closely packed in the liquid films between oil droplets instead of anchoring at the oil-water interfaces, as referred to the inter-droplet jamming. An efficient jamming behavior is observed at a low CNF concentration (as low as 0.075 wt%) and at very high volume fractions of oil (near 0.85), maintaining the HIPEs over timescales of two years, without the liquid drainage or phase separation. This unexpected stability is mainly attributed to the increase by dozen orders of magnitude in the viscoelasticity of the jammed films as compared with that in the bulk phase, generating a significantly spatial barrier to prevent the depletion attraction between droplets. This simple approach should offer a new pathway to achieve nature-inspired, pure and controlled materials.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"158 ","pages":"Article 110560"},"PeriodicalIF":11.0000,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Ultra-stable high-internal-phase emulsions fabricated solely by hydrophilic cellulose nanofiber via inter-droplet jamming\",\"authors\":\"Peng Wei, Qianqian Gao, Xinyu Lv, Ying Qi, Yahong Xie, Hui Sun\",\"doi\":\"10.1016/j.foodhyd.2024.110560\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>High-internal-phase emulsions (HIPEs) has been increasing interest owing to their large surface area and controllable flow behavior, however, their heavy addition of emulsifiers, e.g., surfactants and surface-active particles, leads to high cost and emulsifier abuse. To solve these issues, we report a new strategy to prepare HIPEs by solely adding a surface-inactive, hydrophilic cellulose nanofiber (CNF). Compared to conventional HIPEs, the highly flocculated CNF is closely packed in the liquid films between oil droplets instead of anchoring at the oil-water interfaces, as referred to the inter-droplet jamming. An efficient jamming behavior is observed at a low CNF concentration (as low as 0.075 wt%) and at very high volume fractions of oil (near 0.85), maintaining the HIPEs over timescales of two years, without the liquid drainage or phase separation. This unexpected stability is mainly attributed to the increase by dozen orders of magnitude in the viscoelasticity of the jammed films as compared with that in the bulk phase, generating a significantly spatial barrier to prevent the depletion attraction between droplets. This simple approach should offer a new pathway to achieve nature-inspired, pure and controlled materials.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"158 \",\"pages\":\"Article 110560\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2024-08-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X24008348\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24008348","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Ultra-stable high-internal-phase emulsions fabricated solely by hydrophilic cellulose nanofiber via inter-droplet jamming
High-internal-phase emulsions (HIPEs) has been increasing interest owing to their large surface area and controllable flow behavior, however, their heavy addition of emulsifiers, e.g., surfactants and surface-active particles, leads to high cost and emulsifier abuse. To solve these issues, we report a new strategy to prepare HIPEs by solely adding a surface-inactive, hydrophilic cellulose nanofiber (CNF). Compared to conventional HIPEs, the highly flocculated CNF is closely packed in the liquid films between oil droplets instead of anchoring at the oil-water interfaces, as referred to the inter-droplet jamming. An efficient jamming behavior is observed at a low CNF concentration (as low as 0.075 wt%) and at very high volume fractions of oil (near 0.85), maintaining the HIPEs over timescales of two years, without the liquid drainage or phase separation. This unexpected stability is mainly attributed to the increase by dozen orders of magnitude in the viscoelasticity of the jammed films as compared with that in the bulk phase, generating a significantly spatial barrier to prevent the depletion attraction between droplets. This simple approach should offer a new pathway to achieve nature-inspired, pure and controlled materials.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.