首页|Effect of cellulose nanocrystals on the formation and stability of oil-in-water emulsion formed by octenyl succinic anhydride starch
Effect of cellulose nanocrystals on the formation and stability of oil-in-water emulsion formed by octenyl succinic anhydride starch
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NSTL
Elsevier
This study aimed to investigate the effect of cellulose nanocrystals (CNCs) combined with octenyl succinic anhydride modified starch (OSAS) on the stabilization of oil-in-water emulsions. Hydrogen bond and intermolecular electrostatic interaction were found in the formation of CNCs-OSAS complex as characterized by molecular dynamics simulation. A relatively stable emulsion could be formed by ultrasonic emulsification when the concentrations of CNCs-OSAS complex in the weight ratio of 2:8 and oil were 1.5 wt% and 10 wt%, respectively. Increase in Z-average diameter of emulsion prepared with the CNCs-OSAS complex (81.3 nm at 25 degrees C for 30 days) was considerably less than that of OSAS-stabilized emulsion (116.8 nm at 25 degrees C). No creaming was observed in emulsion prepared with the CNCs-OSAS complex after 30 days of storage. The apparent viscosity of emulsion stabilized by the CNCs-OSAS complex was 1.4 times as high as that of OSAS-stabilized emulsion when shear rate was 0.01 s(-1). Increased viscoelasticity of emulsions in the presence of CNCs probably enhanced the interaction between droplets and delayed the creaming of emulsions. This study provided a new perspective to broaden the application of CNCs and OSAS in "green" emulsion.
NSTL
Elsevier
