Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors
Summary This study aims to reveal the stability of cellulose nanocrystals (CNCs) and astragalin/tangeretin co‐stabilised Pickering emulsion under different environmental factors such as ionic strengths, pH values, thermal treatment, freeze–thaw treatment, sodium ascorbate, and storage condition. Res...
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| Veröffentlicht in: | International journal of food science & technology 2023-04, Vol.58 (4), p.1951-1961 |
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| container_end_page | 1961 |
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| container_issue | 4 |
| container_start_page | 1951 |
| container_title | International journal of food science & technology |
| container_volume | 58 |
| creator | Shi, Yingping Sun, Hongnan Mu, Taihua Sun, Aidong Zhu, Lili |
| description | Summary
This study aims to reveal the stability of cellulose nanocrystals (CNCs) and astragalin/tangeretin co‐stabilised Pickering emulsion under different environmental factors such as ionic strengths, pH values, thermal treatment, freeze–thaw treatment, sodium ascorbate, and storage condition. Results showed that the astragalin and CNCs co‐stabilised Pickering emulsion (AST‐CPE) could maintain a stable appearance, typical spherical morphology droplets, and steady physical stability under various conditions, including ionic strength at low 20 mm, pH values 2–8, thermal treatment (65, 85, and 135 °C), the addition of sodium ascorbate, and storage at 4 °C for 35 days. It is noteworthy that AST‐CPE showed higher emulsion physical stability at pH 2 (56.67%) and pH 8 (53.33%). The co‐stabilised Pickering emulsion structure has a firm and physically stable system. Moreover, it could effectively protect the bioactive substance by expanding its application in food delivery vehicles.
Effect of environmental factors on Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/ tangeretin. |
| doi_str_mv | 10.1111/ijfs.16339 |
| format | Article |
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This study aims to reveal the stability of cellulose nanocrystals (CNCs) and astragalin/tangeretin co‐stabilised Pickering emulsion under different environmental factors such as ionic strengths, pH values, thermal treatment, freeze–thaw treatment, sodium ascorbate, and storage condition. Results showed that the astragalin and CNCs co‐stabilised Pickering emulsion (AST‐CPE) could maintain a stable appearance, typical spherical morphology droplets, and steady physical stability under various conditions, including ionic strength at low 20 mm, pH values 2–8, thermal treatment (65, 85, and 135 °C), the addition of sodium ascorbate, and storage at 4 °C for 35 days. It is noteworthy that AST‐CPE showed higher emulsion physical stability at pH 2 (56.67%) and pH 8 (53.33%). The co‐stabilised Pickering emulsion structure has a firm and physically stable system. Moreover, it could effectively protect the bioactive substance by expanding its application in food delivery vehicles.
Effect of environmental factors on Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/ tangeretin.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16339</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Ascorbic acid ; Astragalin ; Cellulose ; cellulose nanocrystals ; co‐stabilised Pickering emulsion ; Crystals ; Emulsions ; Environmental effects ; Environmental factors ; environmental stress ; Freeze-thaw ; Freeze-thawing ; Heat treatment ; Ionic strength ; Nanocrystals ; pH effects ; Sodium ; Stability ; Tangeretin</subject><ispartof>International journal of food science & technology, 2023-04, Vol.58 (4), p.1951-1961</ispartof><rights>2023 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2023 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3019-264dcad4f2e4dfec3c91dd8473293086e2aeb0dc619601e7a050626d3042c05d3</citedby><cites>FETCH-LOGICAL-c3019-264dcad4f2e4dfec3c91dd8473293086e2aeb0dc619601e7a050626d3042c05d3</cites><orcidid>0000-0002-1308-0121 ; 0000-0003-0631-4775</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16339$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16339$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Shi, Yingping</creatorcontrib><creatorcontrib>Sun, Hongnan</creatorcontrib><creatorcontrib>Mu, Taihua</creatorcontrib><creatorcontrib>Sun, Aidong</creatorcontrib><creatorcontrib>Zhu, Lili</creatorcontrib><title>Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors</title><title>International journal of food science & technology</title><description>Summary
This study aims to reveal the stability of cellulose nanocrystals (CNCs) and astragalin/tangeretin co‐stabilised Pickering emulsion under different environmental factors such as ionic strengths, pH values, thermal treatment, freeze–thaw treatment, sodium ascorbate, and storage condition. Results showed that the astragalin and CNCs co‐stabilised Pickering emulsion (AST‐CPE) could maintain a stable appearance, typical spherical morphology droplets, and steady physical stability under various conditions, including ionic strength at low 20 mm, pH values 2–8, thermal treatment (65, 85, and 135 °C), the addition of sodium ascorbate, and storage at 4 °C for 35 days. It is noteworthy that AST‐CPE showed higher emulsion physical stability at pH 2 (56.67%) and pH 8 (53.33%). The co‐stabilised Pickering emulsion structure has a firm and physically stable system. Moreover, it could effectively protect the bioactive substance by expanding its application in food delivery vehicles.
Effect of environmental factors on Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/ tangeretin.</description><subject>Ascorbic acid</subject><subject>Astragalin</subject><subject>Cellulose</subject><subject>cellulose nanocrystals</subject><subject>co‐stabilised Pickering emulsion</subject><subject>Crystals</subject><subject>Emulsions</subject><subject>Environmental effects</subject><subject>Environmental factors</subject><subject>environmental stress</subject><subject>Freeze-thaw</subject><subject>Freeze-thawing</subject><subject>Heat treatment</subject><subject>Ionic strength</subject><subject>Nanocrystals</subject><subject>pH effects</subject><subject>Sodium</subject><subject>Stability</subject><subject>Tangeretin</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QSW2CG19V-chh1CFIoqgQSsI9eeVC6pXeyEKjuOwBk5CS5hzWxmMd978_QQOqdkTNNM7LqKYyo5Lw7QgHKZjZhk9BANSJGRUSYYP0YnMa4JIYznYoB2T1a_QbBuhWHT1tF6h7X__vyKjVra2kYweNlhDXXd1j4Cdsp5Hbp0riNWzmAVm6BWqrZu0ii3ggCNdVcYqgp0g32FwX3Y4N0GXNLgSunGh3iKjqrkAGd_e4heZ7cvN_ejxePd_OZ6MdKc0CKlF0YrIyoGwiRDrgtqzFTknBWcTCUwBUtitKSFJBRyRTIimTScCKZJZvgQXfS-2-DfW4hNufZtcOllyfKpzISQgibqsqd08DEGqMptsBsVupKScl9suS-2_C02wbSHd7aG7h-ynD_MnnvNDxuIfrw</recordid><startdate>202304</startdate><enddate>202304</enddate><creator>Shi, Yingping</creator><creator>Sun, Hongnan</creator><creator>Mu, Taihua</creator><creator>Sun, Aidong</creator><creator>Zhu, Lili</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-1308-0121</orcidid><orcidid>https://orcid.org/0000-0003-0631-4775</orcidid></search><sort><creationdate>202304</creationdate><title>Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors</title><author>Shi, Yingping ; Sun, Hongnan ; Mu, Taihua ; Sun, Aidong ; Zhu, Lili</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3019-264dcad4f2e4dfec3c91dd8473293086e2aeb0dc619601e7a050626d3042c05d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Ascorbic acid</topic><topic>Astragalin</topic><topic>Cellulose</topic><topic>cellulose nanocrystals</topic><topic>co‐stabilised Pickering emulsion</topic><topic>Crystals</topic><topic>Emulsions</topic><topic>Environmental effects</topic><topic>Environmental factors</topic><topic>environmental stress</topic><topic>Freeze-thaw</topic><topic>Freeze-thawing</topic><topic>Heat treatment</topic><topic>Ionic strength</topic><topic>Nanocrystals</topic><topic>pH effects</topic><topic>Sodium</topic><topic>Stability</topic><topic>Tangeretin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shi, Yingping</creatorcontrib><creatorcontrib>Sun, Hongnan</creatorcontrib><creatorcontrib>Mu, Taihua</creatorcontrib><creatorcontrib>Sun, Aidong</creatorcontrib><creatorcontrib>Zhu, Lili</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shi, Yingping</au><au>Sun, Hongnan</au><au>Mu, Taihua</au><au>Sun, Aidong</au><au>Zhu, Lili</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors</atitle><jtitle>International journal of food science & technology</jtitle><date>2023-04</date><risdate>2023</risdate><volume>58</volume><issue>4</issue><spage>1951</spage><epage>1961</epage><pages>1951-1961</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
This study aims to reveal the stability of cellulose nanocrystals (CNCs) and astragalin/tangeretin co‐stabilised Pickering emulsion under different environmental factors such as ionic strengths, pH values, thermal treatment, freeze–thaw treatment, sodium ascorbate, and storage condition. Results showed that the astragalin and CNCs co‐stabilised Pickering emulsion (AST‐CPE) could maintain a stable appearance, typical spherical morphology droplets, and steady physical stability under various conditions, including ionic strength at low 20 mm, pH values 2–8, thermal treatment (65, 85, and 135 °C), the addition of sodium ascorbate, and storage at 4 °C for 35 days. It is noteworthy that AST‐CPE showed higher emulsion physical stability at pH 2 (56.67%) and pH 8 (53.33%). The co‐stabilised Pickering emulsion structure has a firm and physically stable system. Moreover, it could effectively protect the bioactive substance by expanding its application in food delivery vehicles.
Effect of environmental factors on Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/ tangeretin.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16339</doi><tpages>1961</tpages><orcidid>https://orcid.org/0000-0002-1308-0121</orcidid><orcidid>https://orcid.org/0000-0003-0631-4775</orcidid></addata></record> |
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| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2023-04, Vol.58 (4), p.1951-1961 |
| issn | 0950-5423 1365-2621 |
| language | eng |
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| source | Access via Wiley Online Library; Oxford Journals Open Access Collection |
| subjects | Ascorbic acid Astragalin Cellulose cellulose nanocrystals co‐stabilised Pickering emulsion Crystals Emulsions Environmental effects Environmental factors environmental stress Freeze-thaw Freeze-thawing Heat treatment Ionic strength Nanocrystals pH effects Sodium Stability Tangeretin |
| title | Pickering emulsion co‐stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors |
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