Huaiyu Zhang, Zemeng Wu, Jie Wu, Qi Hua, Yalan Liang, Scott Renneckar
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引用次数: 0
Abstract
Polysaccharide-based particles have attracted considerable attention for stabilizing Pickering emulsions due to their sustainability and biocompatibility. In this study, we developed a novel approach utilizing hemicellulose-based nanoparticles for the stabilization of high internal phase Pickering emulsions (HIPPEs). Polyethylenimine-modified dialdehyde xylan nanoparticles (PEI-DAXNPs) were prepared through periodate oxidation of xylan nanoparticles obtained from esparto pulp, followed by a Schiff base reaction with polyethylenimine (PEI). Oil-in-water HIPPEs were fabricated using PEI-DAXNPs as the sole stabilizer through a one-time homogenization method and exhibited long-term stability after 180 days of storage. Furthermore, gel-like HIPPEs were obtained with a minimum concentration of 0.1 wt% PEI-DAXNPs in the continuous phase and exhibited shear-thinning behavior and promising viscoelastic properties, indicating good processability in the fabrication of soft materials and porous scaffolds. Therefore, the produced PEI-DAXNPs demonstrated significant potential as HIPPE stabilizers, providing inspiration for the valorization of hemicellulose-based nanoparticles.
期刊介绍:
Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience.
The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.