Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet BlendsClick to copy article linkArticle link copied!
- Hualu ZhouHualu ZhouBiopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United StatesMore by Hualu Zhou
- Shanshan LvShanshan LvBiopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United StatesMore by Shanshan Lv
- Jinning LiuJinning LiuBiopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United StatesMore by Jinning Liu
- Yunbing TanYunbing TanBiopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United StatesMore by Yunbing Tan
- Jorge L. Muriel MundoJorge L. Muriel MundoBiopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United StatesMore by Jorge L. Muriel Mundo
- Long BaiLong BaiBio-Based Colloids and Materials, Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, FIN-00076, Espoo, FinlandMore by Long Bai
- Orlando J. RojasOrlando J. RojasBio-Based Colloids and Materials, Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, FIN-00076, Espoo, FinlandMore by Orlando J. Rojas
- David Julian McClements*David Julian McClements* E-mail: [email protected] Tel/Fax: (413) 545-2275/545-1262.Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United StatesDepartment of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou Zhejiang 310018, ChinaMore by David Julian McClements
Abstract

Mixed Pickering emulsions were prepared by blending anionic nanocellulose-stabilized lipid droplets with cationic nanochitin-stabilized lipid droplets. Changes in the surface potential, particle size, shear viscosity, and morphology of the mixed emulsions were characterized when the droplet mixing ratio was varied. Emulsion properties could be tailored by altering the pH and mixing ratio. Surface potential measurements suggested that the nanochitin-coated lipid droplets adsorbed to the surfaces of the nanocellulose-coated lipid droplets, thereby dominating the overall electrical characteristics of the mixed emulsions. As a result, the mixed emulsions had better stability to coalescence than the single emulsions containing only nanocellulose-coated lipid droplets. Our results suggest that the physicochemical properties, shelf life, and functional performance of Pickering emulsions may be modulated by blending different kinds of particle-stabilized lipid droplets together.
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