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

dc.contributorAalto-yliopistofi
dc.contributorAalto Universityen
dc.contributor.authorBai, Longen_US
dc.contributor.authorXiang, Wenchaoen_US
dc.contributor.authorHuan, Siqien_US
dc.contributor.authorRojas, Orlando J.en_US
dc.contributor.departmentDepartment of Bioproducts and Biosystemsen
dc.contributor.groupauthorBio-based Colloids and Materialsen
dc.date.accessioned2019-06-20T13:15:23Z
dc.date.available2019-06-20T13:15:23Z
dc.date.issued2018-05-14en_US
dc.description.abstractWe report on high-internal-phase, oil-in-water Pickering emulsions that are stable against coalescence during storage. Viscous, edible oil (sunflower) was emulsified by combining naturally derived cellulose nanocrystals (CNCs) and a food-grade, biobased cationic surfactant obtained from lauric acid and L-arginine (ethyl lauroyl arginate, LAE). The interactions between CNC and LAE were elucidated by isothermal titration calorimetry (ITC) and supplementary techniques. LAE adsorption on CNC surfaces and its effect on nanoparticle electrostatic stabilization, aggregation state, and emulsifying ability was studied and related to the properties of resultant oil-in-water emulsions. Pickering systems with tunable droplet diameter and stability against oil coalescence during long-term storage were controllably achieved depending on LAE loading. The underlying stabilization mechanism was found to depend on the type of complex formed, the LAE structures adsorbed on the cellulose nanoparticles (as unimer or as adsorbed admicelles), the presence of free LAE in the aqueous phase, and the equivalent alkane number of the oil phase (sunflower and dodecane oils were compared). The results extend the potential of CNC in the formulation of high-quality and edible Pickering emulsions. The functional properties imparted by LAE, a highly effective molecule against food pathogens and spoilage organisms, open new opportunities in food, cosmetics, and pharmaceutical applications, where the presence of CNC plays a critical role in achieving synergistic effects with LAE.en
dc.description.versionPeer revieweden
dc.format.extent12
dc.format.extent1674-1685
dc.format.mimetypeapplication/pdfen_US
dc.identifier.citationBai, L, Xiang, W, Huan, S & Rojas, O J 2018, ' 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 ', Biomacromolecules, vol. 19, no. 5, pp. 1674-1685 . https://doi.org/10.1021/acs.biomac.8b00233en
dc.identifier.doi10.1021/acs.biomac.8b00233en_US
dc.identifier.issn1525-7797
dc.identifier.issn1526-4602
dc.identifier.otherPURE UUID: 98aa7d14-6bbf-4e93-89fa-aef175099350en_US
dc.identifier.otherPURE ITEMURL: https://research.aalto.fi/en/publications/98aa7d14-6bbf-4e93-89fa-aef175099350en_US
dc.identifier.otherPURE LINK: http://www.scopus.com/inward/record.url?scp=85047006462&partnerID=8YFLogxKen_US
dc.identifier.otherPURE FILEURL: https://research.aalto.fi/files/34714204/CHEM_Bai_et_al_Formulation_and_Stabilization_2018_acs_biomac.pdfen_US
dc.identifier.urihttps://aaltodoc.aalto.fi/handle/123456789/38852
dc.identifier.urnURN:NBN:fi:aalto-201906203918
dc.language.isoenen
dc.publisherAMER CHEMICAL SOC
dc.relation.ispartofseriesBiomacromoleculesen
dc.relation.ispartofseriesVolume 19, issue 5en
dc.rightsopenAccessen
dc.titleFormulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystalsen
dc.typeA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessäfi
dc.type.versionpublishedVersion
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