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Properties and stability of Pickering emulsions stabilizedby nanofibrillated mangosteen cellulose:Impact of oil type and emulsifier concentration |
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| รหัสดีโอไอ | |
| Creator | 1. Wiphada Mitbumrung 2. Surangna Jain 3. Thunnalin Winuprasith |
| Title | Properties and stability of Pickering emulsions stabilizedby nanofibrillated mangosteen cellulose:Impact of oil type and emulsifier concentration |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2563 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 42 |
| Journal No. | 2 |
| Page no. | 468-476 |
| Keyword | Pickering emulsion, oil type, nanofibrillated cellulose, mangosteen rind, phase separation |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | We aimed to examine the influence of three types of oil and the concentrations of nanofibrillated cellulose (NFC) extracted from mangosteen rind on the properties and stability of 10% oil-in-water (O/W) Pickering emulsions. The properties andstability of the emulsions were influenced by the NFC concentration rather than the oil type. Microscopic observations revealedthat NFC stabilized the emulsions by adsorbing at the oil-water interface and forming a steric barrier that provided electrostaticrepulsion. Furthermore, a three-dimensional network in the continuous phase was formed which retarded droplet mobility andcollision, thereby preventing coalescence. NFC stabilized emulsions exhibited a gel-like behavior and an increase in the NFCconcentration led to an increase in the strength and stability of the emulsion. The emulsions with NFC concentrations ?0.5%were found stable to coalescence for a period of 90 days. |
