Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils

Emulsion stabilization is a broad and relevant field with applications in oil, polymer and food industries. In recent years, the use of solid particles to stabilize emulsions or Pickering emulsions have been studied for their kinetic and physical properties. Nanomaterials derived from natural source...

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Autores principales:	Jorge Velásquez-Cock, Angélica María Serpa, Catalina Gómez-Hoyos, Piedad Gañán, Manuel Romero-Sáez, Lina María Vélez, Natalia Correa-Hincapié, Robin Zuluaga
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Pickering emulsions non-ionic surfactant nanocellulose coconut oil colloids Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/17ab9d102c2b44ee9c13d588176ebbae
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spelling	oai:doaj.org-article:17ab9d102c2b44ee9c13d588176ebbae2021-11-11T18:41:50ZInfluence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils10.3390/polym132136252073-4360https://doaj.org/article/17ab9d102c2b44ee9c13d588176ebbae2021-10-01T00:00:00Zhttps://www.mdpi.com/2073-4360/13/21/3625https://doaj.org/toc/2073-4360Emulsion stabilization is a broad and relevant field with applications in oil, polymer and food industries. In recent years, the use of solid particles to stabilize emulsions or Pickering emulsions have been studied for their kinetic and physical properties. Nanomaterials derived from natural sources are an interesting alternative for this application. Cellulose nanofibrils (CNFs) have been widely explored as a Pickering emulsifier with potential food applications, however, in some cases the presence of surfactants is unavoidable, and the literature is devoid of an evaluation of the effect of a non-ionic food-grade surfactant, such as polysorbate 80, in the stabilization of a vegetable oil by CNFs. To better assess the possible interactions between CNFs and this surfactant emulsions containing coconut oil, an emerging and broadly used oil, were processed with and without polysorbate 80 and evaluated in their qualitative stability, morphological and physical properties. Fluorescence microscopy, dynamic light scattering and rheology were used for this assessment. Results indicate in absence of the surfactant, emulsion stability increased at higher CNFs content, creaming was observed at 0.15 and 0.3 wt.% of CNFs, while it was not evidenced when 0.7 wt.% was used. After the addition of surfactant, the droplets are covered by the surfactant, resulting in particles with a smaller diameter, entrapped in the cellulosic structure. Rheology indicates a lower network stiffness after adding polysorbate 80.Jorge Velásquez-CockAngélica María SerpaCatalina Gómez-HoyosPiedad GañánManuel Romero-SáezLina María VélezNatalia Correa-HincapiéRobin ZuluagaMDPI AGarticlePickering emulsionsnon-ionic surfactantnanocellulosecoconut oilcolloidsOrganic chemistryQD241-441ENPolymers, Vol 13, Iss 3625, p 3625 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Pickering emulsions non-ionic surfactant nanocellulose coconut oil colloids Organic chemistry QD241-441
spellingShingle	Pickering emulsions non-ionic surfactant nanocellulose coconut oil colloids Organic chemistry QD241-441 Jorge Velásquez-Cock Angélica María Serpa Catalina Gómez-Hoyos Piedad Gañán Manuel Romero-Sáez Lina María Vélez Natalia Correa-Hincapié Robin Zuluaga Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils
description	Emulsion stabilization is a broad and relevant field with applications in oil, polymer and food industries. In recent years, the use of solid particles to stabilize emulsions or Pickering emulsions have been studied for their kinetic and physical properties. Nanomaterials derived from natural sources are an interesting alternative for this application. Cellulose nanofibrils (CNFs) have been widely explored as a Pickering emulsifier with potential food applications, however, in some cases the presence of surfactants is unavoidable, and the literature is devoid of an evaluation of the effect of a non-ionic food-grade surfactant, such as polysorbate 80, in the stabilization of a vegetable oil by CNFs. To better assess the possible interactions between CNFs and this surfactant emulsions containing coconut oil, an emerging and broadly used oil, were processed with and without polysorbate 80 and evaluated in their qualitative stability, morphological and physical properties. Fluorescence microscopy, dynamic light scattering and rheology were used for this assessment. Results indicate in absence of the surfactant, emulsion stability increased at higher CNFs content, creaming was observed at 0.15 and 0.3 wt.% of CNFs, while it was not evidenced when 0.7 wt.% was used. After the addition of surfactant, the droplets are covered by the surfactant, resulting in particles with a smaller diameter, entrapped in the cellulosic structure. Rheology indicates a lower network stiffness after adding polysorbate 80.
format	article
author	Jorge Velásquez-Cock Angélica María Serpa Catalina Gómez-Hoyos Piedad Gañán Manuel Romero-Sáez Lina María Vélez Natalia Correa-Hincapié Robin Zuluaga
author_facet	Jorge Velásquez-Cock Angélica María Serpa Catalina Gómez-Hoyos Piedad Gañán Manuel Romero-Sáez Lina María Vélez Natalia Correa-Hincapié Robin Zuluaga
author_sort	Jorge Velásquez-Cock
title	Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils
title_short	Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils
title_full	Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils
title_fullStr	Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils
title_full_unstemmed	Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils
title_sort	influence of a non-ionic surfactant in the microstructure and rheology of a pickering emulsion stabilized by cellulose nanofibrils
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/17ab9d102c2b44ee9c13d588176ebbae
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Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils

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