Combined emulsifying capacity of polysaccharide particles of different size and shape
Artikel i vetenskaplig tidskrift, 2017

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.

Size

Shape

Stability

Pickering emulsions

Native quinoa starch (NQ)

Cellulose nanocrystal (CNC)

Författare

María Matos

Lunds universitet

Universidad de Oviedo

Ali Marefati

Lunds universitet

Romain Bordes

Chalmers, Kemi och kemiteknik, Tillämpad kemi, Teknisk ytkemi

Gemma Gutiérrez

Universidad de Oviedo

Marilyn Rayner

Lunds universitet

Carbohydrate Polymers

0144-8617 (ISSN)

Vol. 169 127-138

Ämneskategorier

Fysikalisk kemi

Livsmedelsteknik

DOI

10.1016/j.carbpol.2017.04.006

PubMed

28504128