Ĭhen Q, Xu Y, Cao X, Qin L, An Z (2014) Core cross-linked star (CCS) polymers with temperature and salt dual responsiveness: synthesis, formation of high internal phase emulsions (HIPEs) and triggered demulsification. Ĭai X, Liu J, Liew WH, Duan Y, Geng J, Thakor N, Yao K, Liao LD, Liu B (2017) Organic molecules with propeller structures for efficient photoacoustic imaging and photothermal ablation of cancer cells. īrinatti C, Huang J, Berry RM, Tam KC, Loh W (2016) Structural and energetic studies on the interaction of cationic surfactants and cellulose nanocrystals. īonnaud M, Weiss J, McClements DJ (2010) Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan). īinks BP, Lumsdon S (2000) Influence of particle wettability on the type and stability of surfactant-free emulsions. īerton-Carabin CC, Schroën K (2015) Pickering emulsions for food applications: background, trends, and challenges. īegam T, Nagpal A, Singhal R (2003) A comparative study of swelling properties of hydrogels based on poly (acrylamide-co‐methyl methacrylate) containing physical and chemicalĬrosslinks. īai L, Huan S, Zhu Y, Chu G, McClements DJ, Rojas OJ (2021) Recent advances in food emulsions and engineering foodstuffs using plant-based nanocelluloses. īai L, Lv S, Xiang W, Huan S, Mc, Clements DJ, Rojas OJ (2019) Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. īai L, Xiang W, Huan S, Rojas OJ (2018b) Formulation and stabilization of concentrated edible oil-in-water emulsions based on electrostatic complexes of a food-grade cationic surfactant (ethyl lauroyl arginate) and cellulose nanocrystals. īai L, Huan S, Xiang W, Rojas OJ (2018a) Pickering emulsions by combining cellulose nanofibrils and nanocrystals: phase behavior and depletion stabilization. Graphical abstractĪzfaralariff A, Fazial FF, Sontanosamy RS, Nazar MF, Lazim AM (2020) Food-grade particle stabilized Pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal. Overall, the synergistic effects of various factors allow NMN to effectively co-stabilise Pickering emulsions with CNFs, making it an exciting method that can be used to encapsulate oil-soluble substances. NMN transferred into the aqueous phase and interacted with CNFs to form a complex with a three-dimensional network structure, which improved the bulk viscosity and steric hindrance of the emulsion and created more compact adsorption of CNFs at the oil–water interfaces. NMN stabilised the oil–water interface through electrostatic interactions and hydrogen bonding with CNFs. Emulsions with ultra-high stability, good gelation, and high plasticity were obtained using single-step shear dispersion with 0.25 wt% CNFs, 0.05–0.3 wt% NMN, and near-neutral pH. The ability of cationic CNFs and NMN to co-stabilise sunflower oil Pickering emulsions was investigated under various conditions using methods such as contact angle measurement, creaming stability, rheology, microscopy, thermal stability, and water-holding capacity. Nicotinamide mononucleotide (NMN) is a small-molecule zwitterion with polar functionality capable of interacting with the CNFs. Cellulose nanofibres (CNFs) have been used in food-grade Pickering emulsions because of their excellent performance as a low cost and sustainable material. Also, an overview of the various tuneable factors associated with the functionalisation or surface modification of these solid particles, that govern the stability of the Pickering emulsions is provided.Emulsified solid particles adsorbed at the oil–water interface can stabilise Pickering emulsions by acting as a physical barrier to the coalescence of oil droplets. Therefore, this review reports recent literature (2018–2021) on the use of comparatively safer biodegradable polysaccharide particles, proteins, lipids and combinations of these species in various Pickering emulsion formulations. However, synthetic surfactants are not always a suitable choice in some applications, especially in pharmaceuticals, food and cosmetics, due to toxicity and lack of compatibility and biodegradability. Usually, emulsions are a dispersion system, where synthetic surfactants or macromolecules stabilise two immiscible phases (typically water and oil phases) to prevent coalescence. In recent years, the demand for non-surfactant based Pickering emulsions in many industrial applications has grown significantly because of the option to select biodegradable and sustainable materials with low toxicity as emulsion stabilisers.
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