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Academic Journal
Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose
Xiaoqian SHEN, Meng ZHANG, Wei ZHOU, Ruyi LI, Junyan HE, Jihua LI, Banghao WU
Shipin gongye ke-ji, Vol 43, Iss 6, Pp 102-108 (2022)
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| Title | Effect of pH and Ionic Strength on the Pickering Emulsion Stability of Bagasse Nanocellulose |
|---|---|
| Authors | Xiaoqian SHEN, Meng ZHANG, Wei ZHOU, Ruyi LI, Junyan HE, Jihua LI, Banghao WU |
| Publication Year |
2022
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| Source |
Shipin gongye ke-ji, Vol 43, Iss 6, Pp 102-108 (2022)
|
| Description |
Cellulose nanocrystalline (cncs) were prepared from bagasse as raw material to stabilize the Pickering emulsion to examine the effect of pH and ionic strength on emulsion stability. The results showed that the CNCs obtained by hydrolysis had a length of about 120 nm and a crystallinity of 70%. The particle size of the Pickering emulsion stabilized by CNCs decreased with the increase of the pH value of the preparation conditions. Under the condition of pH 11, the emulsion was relatively uniform due to deprotonation. In addition, the particle size of the Pickering emulsion stabilized by CNCs increased with the concentration of salt ions. At a concentration of 100 mmol/L, the electrostatic repulsion reduced due to the electrostatic shielding effect of salt ions, the emulsion broke, and the layering became more obvious. The experimental results showed that bagasse CNCs had potential in preparing Pickering emulsion as solid particles, and would provide new ideas for the utilization of bagasse.
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| Document Type |
article
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| Language |
Chinese
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| Publisher Information |
The editorial department of Science and Technology of Food Industry, 2022.
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| Subject Terms | |
