The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process

Detalhes bibliográficos
Autor(a) principal: Aureliano Agostinho Dias Meireilles
Data de Publicação: 2020
Outros Autores: Ana Letícia Rodrigues Costa Lelis, Rosiane Lopes da Cunha
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/40713
Resumo: The encapsulation of lipophilic bioactive compounds, such as flaxseed oil, is usually done using O/W emulsions as carrier matrix. The aim of this study was to understand the stabilization mechanism of micro-nano cellulose crystals produced from acid hydrolysis in O/W emulsion. Effects of emulsification process conditions using ultrasound on the cellulose particles properties were evaluated varying the proportion of oil-cellulose particles in the emulsion formulation. Cellulose structure did not change using different conditions of emulsification and X-ray diffraction showed major presence of cellulose I. Particle size distribution of cellulose was bimodal and mean particle size reduced after hydrolysis. Emulsions stabilized by cellulose were opaque, homogeneous and showed good kinetic stability. The largest microcrystals were displayed between the oil droplets, preventing the flocculation of the droplets while smaller particles were adsorbed on the oil-water interface. The mechanism of droplets stabilization was not associated to the reduction of interfacial tension. Stabilization was associated to significant effect of electrostatic repulsion and increase in viscosity. Moreover, the flaxseed oil droplets were completely surrounded by cellulose nanocrystals, showing also Pickering-type stabilization. Therefore, emulsions with cellulose crystals were stabilized by different mechanisms and have interesting properties and characteristics for the protection of lipophilic compounds that could be applied in food and cosmetics products.
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spelling The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound processCellulose crystalStability of emulsionFlaxseed oilUltrasound processingCeluloseThe encapsulation of lipophilic bioactive compounds, such as flaxseed oil, is usually done using O/W emulsions as carrier matrix. The aim of this study was to understand the stabilization mechanism of micro-nano cellulose crystals produced from acid hydrolysis in O/W emulsion. Effects of emulsification process conditions using ultrasound on the cellulose particles properties were evaluated varying the proportion of oil-cellulose particles in the emulsion formulation. Cellulose structure did not change using different conditions of emulsification and X-ray diffraction showed major presence of cellulose I. Particle size distribution of cellulose was bimodal and mean particle size reduced after hydrolysis. Emulsions stabilized by cellulose were opaque, homogeneous and showed good kinetic stability. The largest microcrystals were displayed between the oil droplets, preventing the flocculation of the droplets while smaller particles were adsorbed on the oil-water interface. The mechanism of droplets stabilization was not associated to the reduction of interfacial tension. Stabilization was associated to significant effect of electrostatic repulsion and increase in viscosity. Moreover, the flaxseed oil droplets were completely surrounded by cellulose nanocrystals, showing also Pickering-type stabilization. Therefore, emulsions with cellulose crystals were stabilized by different mechanisms and have interesting properties and characteristics for the protection of lipophilic compounds that could be applied in food and cosmetics products.CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFAPESP - Fundação de Amparo à Pesquisa do Estado de São PauloUniversidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG2022-04-01T22:19:02Z2022-04-01T22:19:02Z2020-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf10.1016/j.foodres.2019.1087460963-9969http://hdl.handle.net/1843/40713engFood Research InternationalAureliano Agostinho Dias MeireillesAna Letícia Rodrigues Costa LelisRosiane Lopes da Cunhainfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG2022-04-01T22:19:03Zoai:repositorio.ufmg.br:1843/40713Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oairepositorio@ufmg.bropendoar:2022-04-01T22:19:03Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.none.fl_str_mv The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
title The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
spellingShingle The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
Aureliano Agostinho Dias Meireilles
Cellulose crystal
Stability of emulsion
Flaxseed oil
Ultrasound processing
Celulose
title_short The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
title_full The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
title_fullStr The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
title_full_unstemmed The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
title_sort The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
author Aureliano Agostinho Dias Meireilles
author_facet Aureliano Agostinho Dias Meireilles
Ana Letícia Rodrigues Costa Lelis
Rosiane Lopes da Cunha
author_role author
author2 Ana Letícia Rodrigues Costa Lelis
Rosiane Lopes da Cunha
author2_role author
author
dc.contributor.author.fl_str_mv Aureliano Agostinho Dias Meireilles
Ana Letícia Rodrigues Costa Lelis
Rosiane Lopes da Cunha
dc.subject.por.fl_str_mv Cellulose crystal
Stability of emulsion
Flaxseed oil
Ultrasound processing
Celulose
topic Cellulose crystal
Stability of emulsion
Flaxseed oil
Ultrasound processing
Celulose
description The encapsulation of lipophilic bioactive compounds, such as flaxseed oil, is usually done using O/W emulsions as carrier matrix. The aim of this study was to understand the stabilization mechanism of micro-nano cellulose crystals produced from acid hydrolysis in O/W emulsion. Effects of emulsification process conditions using ultrasound on the cellulose particles properties were evaluated varying the proportion of oil-cellulose particles in the emulsion formulation. Cellulose structure did not change using different conditions of emulsification and X-ray diffraction showed major presence of cellulose I. Particle size distribution of cellulose was bimodal and mean particle size reduced after hydrolysis. Emulsions stabilized by cellulose were opaque, homogeneous and showed good kinetic stability. The largest microcrystals were displayed between the oil droplets, preventing the flocculation of the droplets while smaller particles were adsorbed on the oil-water interface. The mechanism of droplets stabilization was not associated to the reduction of interfacial tension. Stabilization was associated to significant effect of electrostatic repulsion and increase in viscosity. Moreover, the flaxseed oil droplets were completely surrounded by cellulose nanocrystals, showing also Pickering-type stabilization. Therefore, emulsions with cellulose crystals were stabilized by different mechanisms and have interesting properties and characteristics for the protection of lipophilic compounds that could be applied in food and cosmetics products.
publishDate 2020
dc.date.none.fl_str_mv 2020-02
2022-04-01T22:19:02Z
2022-04-01T22:19:02Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 10.1016/j.foodres.2019.108746
0963-9969
http://hdl.handle.net/1843/40713
identifier_str_mv 10.1016/j.foodres.2019.108746
0963-9969
url http://hdl.handle.net/1843/40713
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Research International
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
Brasil
FAR - DEPARTAMENTO DE ALIMENTOS
UFMG
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
Brasil
FAR - DEPARTAMENTO DE ALIMENTOS
UFMG
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
repository.name.fl_str_mv Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv repositorio@ufmg.br
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