Combined emulsifying capacity of polysaccharide particles of different size and shape

Carbohydrate Polymers
María MatosMarilyn Rayner

Abstract

The aim of this study is to understand mixed systems of two types of particles with different size and shape, quinoa starch granules (NQ) and cellulose nanocrystals (CNC), to stabilize oil-in-water (O/W) emulsions. This study considers the extent of Pickering stabilization with respect to which particle type dominates at droplet interfaces and how stability is affected by the addition of one particle type to already formed emulsions, or combining both, simultaneously. Results demonstrate that the order of addition has an influence allowing to predominantly have NQ particles at the interface when both types are added simultaneously. However when CNC is added first, both types are responsible for emulsion stabilization leading to a system with an intermediate droplet size yet with a higher stability compared to single particle formulations. A dual stabilization mechanism is observed, large particles prevent coalescence and small particles regulate the curvature of the interface and govern the droplet size.

References


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Citations

Jan 25, 2020·Journal of the Science of Food and Agriculture·Ali Marefati, Marilyn Rayner
Oct 28, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jonna OjalaHenrikki Liimatainen
Aug 17, 2020·Advanced Materials·Stephanie A KedziorEmily D Cranston
Jan 30, 2021·Food Research International·M MatosG Gutiérrez
Nov 23, 2018·Acta Biomaterialia·Cristobal Garcia Garcia, Kristi L Kiick
Apr 26, 2021·Journal of Colloid and Interface Science·Shumaila Shahid, Madivala G Basavaraj
May 1, 2021·Journal of Materials Chemistry. B, Materials for Biology and Medicine·Alexander PlucinskiBernhard V K J Schmidt
Apr 14, 2018·Langmuir : the ACS Journal of Surfaces and Colloids·Shumaila ShahidMadivala G Basavaraj
Jul 26, 2019·Journal of Agricultural and Food Chemistry·Chaoran Liu, Peter C K Cheung

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