Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses

The freeze-thaw stability of emulsions with 40% of vegetable oil and stabilized by three types of nanocelluloses: cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs) and TEMPO cellulose nanofibers (TEMPO-CNFs); were studied by visual observation, optical microscopy and rheological measurement...

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Detalles Bibliográficos
Autor principal:	Montenegro V., Josué R.
Otros Autores:	Maldonado, Luis
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana, 2019. 2019
Materias:	Lonic strength Nanocrystals Oiling off PH Fuerza iónica Fuga de aceite Nanocristales
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/6485

id	ZAMORANO6485
record_format	dspace
spelling	ZAMORANO64852023-03-24T15:03:31Z Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses Montenegro V., Josué R. Maldonado, Luis Cardona, Jorge Lonic strength Nanocrystals Oiling off PH Fuerza iónica Fuga de aceite Nanocristales The freeze-thaw stability of emulsions with 40% of vegetable oil and stabilized by three types of nanocelluloses: cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs) and TEMPO cellulose nanofibers (TEMPO-CNFs); were studied by visual observation, optical microscopy and rheological measurements. Cellulose nanocrystals were able to form homogeneous and low viscosity emulsions after freeze and thaw treatment at 0.3% w/v and 0.1 M NaCl. The effect of pH on oiling off was evaluated at values of 4, 5, 6 and 7. Significant differences were observed in oiling off, which represent the amount of free oil present in an emulsion. A better stability between the treatments was obtained at pH 4. Ionic strength effect was evaluated at five salt (sodium chloride) concentrations (0.0 0.01, 0.05, 0.1 and 0.2 M), finding significant differences for all the treatments excepting among 0.1 and 0.2 M, in which there was no oil separation that represent stability. Apparently, the addition of salt enhances the stability of the emulsions at values no more than 0.1 M; above this concentration, a negative effect was observed; this was due to the salting out effect. Cellulose nanocrystals had better emulsifying properties than CNFs and TEMPO-CNFs and can stabilize emulsions after freeze and thaw under specific conditions. It is recommended to study the cellulose nanocrystals behavior in the encapsulation of hydrophobic substances to be added in a hydrophilic matrix after a freeze-thaw treatment. 2019-11-26T03:16:40Z 2019-11-26T03:16:40Z 2019 Thesis https://bdigital.zamorano.edu/handle/11036/6485 eng 25 p. Copyright Escuela Agrícola Panamericana, Zamorano, 2019 http://creativecommons.org/licenses/by-nc-nd/3.0/es closedAccess application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2019.
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Lonic strength Nanocrystals Oiling off PH Fuerza iónica Fuga de aceite Nanocristales
spellingShingle	Lonic strength Nanocrystals Oiling off PH Fuerza iónica Fuga de aceite Nanocristales Montenegro V., Josué R. Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses
description	The freeze-thaw stability of emulsions with 40% of vegetable oil and stabilized by three types of nanocelluloses: cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs) and TEMPO cellulose nanofibers (TEMPO-CNFs); were studied by visual observation, optical microscopy and rheological measurements. Cellulose nanocrystals were able to form homogeneous and low viscosity emulsions after freeze and thaw treatment at 0.3% w/v and 0.1 M NaCl. The effect of pH on oiling off was evaluated at values of 4, 5, 6 and 7. Significant differences were observed in oiling off, which represent the amount of free oil present in an emulsion. A better stability between the treatments was obtained at pH 4. Ionic strength effect was evaluated at five salt (sodium chloride) concentrations (0.0 0.01, 0.05, 0.1 and 0.2 M), finding significant differences for all the treatments excepting among 0.1 and 0.2 M, in which there was no oil separation that represent stability. Apparently, the addition of salt enhances the stability of the emulsions at values no more than 0.1 M; above this concentration, a negative effect was observed; this was due to the salting out effect. Cellulose nanocrystals had better emulsifying properties than CNFs and TEMPO-CNFs and can stabilize emulsions after freeze and thaw under specific conditions. It is recommended to study the cellulose nanocrystals behavior in the encapsulation of hydrophobic substances to be added in a hydrophilic matrix after a freeze-thaw treatment.
author2	Maldonado, Luis
author_facet	Maldonado, Luis Montenegro V., Josué R.
format	Tesis
author	Montenegro V., Josué R.
author_sort	Montenegro V., Josué R.
title	Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses
title_short	Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses
title_full	Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses
title_fullStr	Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses
title_full_unstemmed	Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses
title_sort	freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses
publisher	Zamorano: Escuela Agrícola Panamericana, 2019.
publishDate	2019
url	https://bdigital.zamorano.edu/handle/11036/6485
work_keys_str_mv	AT montenegrovjosuer freezethawstabilityofoilinwateremulsionstabilizedbynanocelluloses
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Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses

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