Cellulose gel dispersions: fascinating green particles for the stabilization of oil/water Pickering emulsion |
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| Authors: | Ya Zhu Xiaogang Luo Xia Wu Wei Li Bin Li Ang Lu Shilin Liu |
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| Institution: | 1.College of Food Science and Technology,Hua Zhong Agricultural University,Wuhan,China;2.Key Laboratory of Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy,Wuhan Institute of Technology,Wuhan,China;3.College of Chemistry and Molecular Sciences,Wuhan University,Wuhan,China |
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| Abstract: | A facile approach for the preparation of cellulose gel dispersions with particle size less than 5 μm has been developed. The particles were obtained by dissolving cellulose in NaOH/urea solvent, followed by regeneration in ethanol/H2O mixed solution with homogenizer shearing. The characteristics of the cellulose gel dispersions were evaluated in terms of particle dimensions and crystalline structure, size distribution and rheology behavior. The cellulose gel dispersions had low crystallinity, and the concentration of the cellulose solution had little influence on the particle size of the gel dispersions. Furthermore, the cellulose gel dispersions could be well dispersed in deionized water, and they could be used to stabilize oil/water emulsion without addition of any surfactant. The formed Pickering emulsion had typical shear-thinning behavior and higher storage modulus. The concentration of cellulose gel dispersions had a significant influence on the emulsion stability. The Pickering emulsion stabilized by the cellulose gel dispersions would open opportunities for the development of food emulsion systems or environmentally friendly functional materials. |
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