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15.05.2020 | Original Research

Olive oil stability in Pickering emulsion preparation from eucalyptus pulp and its rheology behaviour

verfasst von: Pasakorn Jutakridsada, Nutsupa Pimsawat, Mika Sillanpää, Khanita Kamwilaisak

Erschienen in: Cellulose | Ausgabe 11/2020

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Abstract

In the present work, olive oil stability in Pickering emulsion from eucalyptus pulp was determined. The effect of oil concentrations, modified ammonium persulphate cellulose nanocrystals (APS-CNC) concentrations and pH on the drop sizes and distribution of Pickering emulsion were established. The emulsion stability was investigated in terms of zeta potential, %emulsion physical stability (ES) and %remains antioxidant activity. The smallest drop size of 8.00 ± 3.94 µm was obtained at 0.1 wt% of APS-CNC concentration, 10 wt% of oil concentration and pH 7. Also, the maximum %remain antioxidant activity of 44.94 ± 3.66% was acquired at 0.1 wt% APS-CNC concentration at pH 7 after 30 storage days. The rheology behaviour of these Pickering emulsions caused by shear-thinning fluid. This fluid behaviour can be applied to liquid food, cream and oral drug delivery with a nanocarrier.

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Vorheriger Artikel Highly efficient dissolution of xylan in ionic liquid-based deep eutectic solvents

Nächster Artikel The influence of pre-fibrillation via planetary ball milling on the extraction and properties of chitin nanofibers

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Titel: Olive oil stability in Pickering emulsion preparation from eucalyptus pulp and its rheology behaviour
verfasst von: Pasakorn Jutakridsada
Nutsupa Pimsawat
Mika Sillanpää
Khanita Kamwilaisak
Publikationsdatum: 15.05.2020
Verlag: Springer Netherlands
Erschienen in: Cellulose / Ausgabe 11/2020
Print ISSN: 0969-0239
Elektronische ISSN: 1572-882X
DOI: https://doi.org/10.1007/s10570-020-03206-6

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