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May. 2023
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JOURNAL OF MECHANICAL ENGINEERING  > 2023  >  44(10): 70-77.
CUI Song, ZHANG Yue, LIU Chaoran, et al. Preparation and Property Analysis of Carboxymethyl Nanocellulose Stabilized Low Oil Phase Pickering Emulsion Gels[J]. Science and Technology of Food Industry, 2023, 44(10): 70−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070180
Citation: CUI Song, ZHANG Yue, LIU Chaoran, et al. Preparation and Property Analysis of Carboxymethyl Nanocellulose Stabilized Low Oil Phase Pickering Emulsion Gels[J]. Science and Technology of Food Industry, 2023, 44(10): 70−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070180
shu

Preparation and Property Analysis of Carboxymethyl Nanocellulose Stabilized Low Oil Phase Pickering Emulsion Gels

doi: 10.13386/j.issn1002-0306.2022070180

  • College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China

  • Received Date: 19 Jul 2022
  • Issue Publish Date: 15 May 2023
    Abstract
  • Combined with the effect of pH on the ζ-potential and contact angle of carboxymethyl nanocellulose (CMCN), low oil phase (20%) Pickering emulsion gels were constructed with CMCN solution as the continuous phase and corn oil as the dispersant phase. The types, microstructure, rheological properties, and stability of CMCN-stabilized Pickering emulsion gels under different conditions were studied, respectively. The results showed that the ζ-potential of CMCN decreased from −2 mV to −67 mV when pH2 to pH9, the absolute value of the ζ-potential was relatively large at pH4 and the contact angle was closest to 90°. Therefore, CMCN at pH4 was more suitable for stabilizing low-oil phase Pickering emulsion gels. Fluorescence microscopy and rheological results showed that the CMCN-stabilized Pickering emulsion gels were O/W type, and the elastic structure (G'>G'') was formed at low oil concentration, which was pseudoplastic fluid. The low oil phase Pickering emulsion gels remained stable after 120 days of storage. The emulsion gels stabilized by CMCN at a concentration above 1.3% at 85 ℃ and above pH4 had no delamination and small droplet size change, which proved that the emulsion gels had excellent pH and thermal stability. The low oil phase Pickering emulsion gels prepared in this study would provide a new idea for the development of new green food, which was expected to solve the problem that high oil emulsion gels were not conducive to health.

     

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