Pickering Emulsion Properties Generated by Nanofibrillated Cellulose Isolated from Oil Palm Fruit Bunch (OPEFB) as a Stabilizer

Ira Desri Rahmi, Erliza Hambali, Farah Fahma, Dwi Setyaningsih
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Abstract

This study aims to find the optimal nanofibrillated cellulose (NFC) concentration isolated from oil palm empty fruit bunch (OPEFB) particles to form stable pickering emulsions against creaming and coalescence. The emulsification process is based on a combination of homogenizer and ultrasonication. Pickering emulsion was prepared by mixing the dispersed phase (palm oil) and the dispersing phase (NFC concentration of 0.05 - 0.7 w/v%) at the ratio of 10:90. Fresh emulsion has a milky white appearance and is homogeneous. However, some samples' creaming process occurred on the 30th day of storage. Microscopic observations show that the droplets are round with various sizes. Differences in NFC concentrations significantly affect droplet size, zeta potential, rheology, and emulsion stability. Increasing the NCF concentration resulted in smaller droplet sizes, viscosity, zeta potential, and pickering emulsion stability. The emulsion has high stability against coalescence and creaming. NFC at 0.7 w/v% generates an emulsion with the best characteristics and high stability against creaming and coalescence. OPEFB-based NFC has the potential as a pickering emulsion stabilizer particle that can be applied to the food and non-food industries.
油棕果串分离的纳米纤化纤维素(OPEFB)作为稳定剂制备酸洗乳的特性
本研究旨在从油棕空果束(OPEFB)颗粒中分离出最佳的纳米纤化纤维素(NFC)浓度,以形成稳定的酸洗乳剂,防止起霜和聚结。乳化过程是基于均质机和超声波的结合。将分散相(棕榈油)与分散相(NFC浓度为0.05 ~ 0.7 w/v%)以10:90的比例混合制备酸洗乳。新鲜乳剂呈乳白色,质地均匀。然而,部分样品在保存30天后发生了奶油化过程。显微观察表明,液滴呈圆形,大小不一。NFC浓度的差异显著影响液滴大小、zeta电位、流变性和乳液稳定性。增加NCF浓度可以减小液滴尺寸、粘度、zeta电位和酸洗乳的稳定性。该乳液具有较高的抗聚结和起霜稳定性。当功率为0.7 w/v%时,NFC产生的乳液具有最佳的特性和高的抗起霜和聚结稳定性。基于opefb的NFC具有作为酸洗乳液稳定剂颗粒的潜力,可应用于食品和非食品工业。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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