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

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-08-26 DOI:10.1016/j.foodhyd.2024.110560
Peng Wei, Qianqian Gao, Xinyu Lv, Ying Qi, Yahong Xie, Hui Sun
{"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,&nbsp;Qianqian Gao,&nbsp;Xinyu Lv,&nbsp;Ying Qi,&nbsp;Yahong Xie,&nbsp;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,&nbsp;Qianqian Gao,&nbsp;Xinyu Lv,&nbsp;Ying Qi,&nbsp;Yahong Xie,&nbsp;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}
引用次数: 0

摘要

高内相乳液(HIPEs)因其较大的表面积和可控的流动行为而越来越受到关注,然而,由于大量添加乳化剂(如表面活性剂和表面活性颗粒),导致成本高昂和乳化剂滥用。为了解决这些问题,我们报告了一种只添加表面活性亲水性纤维素纳米纤维(CNF)来制备 HIPE 的新策略。与传统的 HIPE 相比,高度絮凝的 CNF 被紧密地包裹在油滴之间的液膜中,而不是固定在油水界面上,这就是所谓的油滴间干扰。在 CNF 浓度较低(低至 0.075 wt%)和油的体积分数非常高(接近 0.85)的情况下,都能观察到有效的干扰行为,从而使 HIPE 在两年的时间尺度内保持不变,且不会发生液体流失或相分离。这种出乎意料的稳定性主要归功于堵塞薄膜的粘弹性比体相的粘弹性增加了十几个数量级,从而产生了一个显著的空间屏障,防止液滴之间的耗竭吸引。这种简单的方法为实现自然启发的纯净可控材料提供了一条新途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

摘要图片

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
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.
期刊最新文献
Editorial Board The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties Rubisco at interfaces II: Structural reassembly enhances oil-water interface and emulsion stabilization Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1