Oleogels and reverse emulsions stabilized by acetylated Kraft lignins

Antonio M Borrero-López; Ling Wang; Haiming Li; Tainise V Lourençon; Concepción Valencia; José M Franco; Orlando J Rojas

doi:10.1016/j.ijbiomac.2023.124941

Oleogels and reverse emulsions stabilized by acetylated Kraft lignins

Int J Biol Macromol. 2023 Jul 1;242(Pt 3):124941. doi: 10.1016/j.ijbiomac.2023.124941. Epub 2023 May 19.

Authors

Antonio M Borrero-López¹, Ling Wang², Haiming Li³, Tainise V Lourençon², Concepción Valencia⁴, José M Franco⁴, Orlando J Rojas⁵

Affiliations

¹ Pro2TecS - Chemical Process and Product Technology Research Centre, Dept. Ingeniería Química, ETSI, Campus de "El Carmen", Universidad de Huelva, 21071 Huelva, Spain. Electronic address: am.borrero@diq.uhu.es.
² Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Espoo, Finland.
³ Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Espoo, Finland; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
⁴ Pro2TecS - Chemical Process and Product Technology Research Centre, Dept. Ingeniería Química, ETSI, Campus de "El Carmen", Universidad de Huelva, 21071 Huelva, Spain.
⁵ Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Espoo, Finland; Department of Applied Physics, School of Science, Aalto University, P.O. Box 16300, FIN-02150 Espoo, Finland; Departments of Chemical and Biological Engineering, Chemistry and Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada.

PMID: 37210063
DOI: 10.1016/j.ijbiomac.2023.124941

Abstract

Acetylated Kraft lignins were evaluated for their ability of structuring vegetable oils into oleogels. Microwave-assisted acetylation was used to adjust lignin's degree of substitution according to reaction temperature (130 to 160 °C), and its effect in improving the viscoelasticity of the oleogels, which was related to the hydroxyl group content. The results were compared with those obtained by Kraft lignins acetylated using conventional methods at room temperature. A higher microwave temperature resulted in gel-like oil dispersions with improved viscoelastic properties, and stronger shear-thinning character, along with enhanced long-term stability. Lignin nanoparticles structured castor oil by enhancing hydrogen bonding between the hydroxyl groups of the oil and the nanoparticles. The oil structuring capacity of the modified lignins enhanced the stability of water-in-oil Pickering emulsions that resulted from low-energy mixing.

Keywords: Lignin nanoparticles; Microwave-assisted acetylation; Oil structuring; Pickering emulsions; Rheology.

MeSH terms

Emulsions
Lignin*
Organic Chemicals*
Water

Substances

oleogels
Kraft lignin
Lignin
Emulsions
Organic Chemicals
Water