Formulation and stabilization of high internal phase emulsions: Stabilization by cellulose nanocrystals and gelatinized soluble starch

Yifei Bai; Tingting Qiu; Bin Chen; Cheng Shen; Chengbing Yu; Zhen Luo; Jing Zhang; Weina Xu; Zilong Deng; Jianxiong Xu; Hongcai Zhang

doi:10.1016/j.carbpol.2023.120693

Formulation and stabilization of high internal phase emulsions: Stabilization by cellulose nanocrystals and gelatinized soluble starch

Carbohydr Polym. 2023 Jul 15:312:120693. doi: 10.1016/j.carbpol.2023.120693. Epub 2023 Feb 13.

Authors

Yifei Bai¹, Tingting Qiu¹, Bin Chen¹, Cheng Shen², Chengbing Yu², Zhen Luo², Jing Zhang², Weina Xu², Zilong Deng³, Jianxiong Xu⁴, Hongcai Zhang⁵

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
² School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200436, China.
³ State Key Laboratory for Pollution Control, School of Environmental Science and Engineering, Tongji University, Shanghai 200092, China. Electronic address: zilongdeng@tongji.edu.cn.
⁴ School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200436, China. Electronic address: jxxu1962@sjtu.edu.cn.
⁵ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200436, China. Electronic address: hczhang@sjtu.edu.cn.

PMID: 37059515
DOI: 10.1016/j.carbpol.2023.120693

Abstract

In this work, high internal phase emulsions (HIPEs) stabilized by naturally derived cellulose nanocrystals (CNC) and gelatinized soluble starch (GSS) were fabricated to stabilize oregano essential oil (OEO) in the absence of surfactant. The physical properties, microstructures, rheological properties, and storage stability of HIPEs were investigated by adjusting CNC contents (0.2, 0.3, 0.4 and 0.5 wt%) and starch concentration (4.5 wt%). The results revealed that CNC-GSS stabilized HIPEs exhibited good storage stability within one month and the smallest droplets size at a CNC concentration of 0.4 wt%. The emulsion volume fractions of 0.2, 0.3, 0.4 and 0.5 wt% CNC-GSS stabilized HIPEs after centrifugation reached 77.58, 82.05, 94.22, and 91.41 %, respectively. The effect of native CNC and GSS were analyzed to understand the stability mechanisms of HIPEs. The results revealed that CNC could be used as an effective stabilizer and emulsifier to fabricate the stable and gel-like HIPEs with tunable microstructure and rheological properties.

Keywords: Cellulose nanocrystals; Gelatinized soluble starch; High internal phase emulsions; Oregano essential oil; Stability.