仅靠亲水性纤维素纳米纤维通过液滴间干扰制造超稳定高内相乳剂

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Peng Wei, Qianqian Gao, Xinyu Lv, Ying Qi, Yahong Xie, Hui Sun
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引用次数: 0

摘要

高内相乳液(HIPEs)因其较大的表面积和可控的流动行为而越来越受到关注,然而,由于大量添加乳化剂(如表面活性剂和表面活性颗粒),导致成本高昂和乳化剂滥用。为了解决这些问题,我们报告了一种只添加表面活性亲水性纤维素纳米纤维(CNF)来制备 HIPE 的新策略。与传统的 HIPE 相比,高度絮凝的 CNF 被紧密地包裹在油滴之间的液膜中,而不是固定在油水界面上,这就是所谓的油滴间干扰。在 CNF 浓度较低(低至 0.075 wt%)和油的体积分数非常高(接近 0.85)的情况下,都能观察到有效的干扰行为,从而使 HIPE 在两年的时间尺度内保持不变,且不会发生液体流失或相分离。这种出乎意料的稳定性主要归功于堵塞薄膜的粘弹性比体相的粘弹性增加了十几个数量级,从而产生了一个显著的空间屏障,防止液滴之间的耗竭吸引。这种简单的方法为实现自然启发的纯净可控材料提供了一条新途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Ultra-stable high-internal-phase emulsions fabricated solely by hydrophilic cellulose nanofiber via inter-droplet jamming

Ultra-stable high-internal-phase emulsions fabricated solely by hydrophilic cellulose nanofiber via inter-droplet jamming

High-internal-phase emulsions (HIPEs) has been increasing interest owing to their large surface area and controllable flow behavior, however, their heavy addition of emulsifiers, e.g., surfactants and surface-active particles, leads to high cost and emulsifier abuse. To solve these issues, we report a new strategy to prepare HIPEs by solely adding a surface-inactive, hydrophilic cellulose nanofiber (CNF). Compared to conventional HIPEs, the highly flocculated CNF is closely packed in the liquid films between oil droplets instead of anchoring at the oil-water interfaces, as referred to the inter-droplet jamming. An efficient jamming behavior is observed at a low CNF concentration (as low as 0.075 wt%) and at very high volume fractions of oil (near 0.85), maintaining the HIPEs over timescales of two years, without the liquid drainage or phase separation. This unexpected stability is mainly attributed to the increase by dozen orders of magnitude in the viscoelasticity of the jammed films as compared with that in the bulk phase, generating a significantly spatial barrier to prevent the depletion attraction between droplets. This simple approach should offer a new pathway to achieve nature-inspired, pure and controlled materials.

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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
期刊介绍: Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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