Chem. J. Chinese Universities ›› 2013, Vol. 34 ›› Issue (6): 1475.doi: 10.7503/cjcu20120935

• Physical Chemistry • Previous Articles     Next Articles

Stabilization of Oil/Water Emulsions by Microfibrillized Bacterial Cellulose

JIA Yuan-Yuan1, WAN Tong1, HUO Ming-Ming1, YAN Meng-Meng1, JIA Shi-Ru1, CHEN Han2, ZHOU Yu-Lai3   

  1. 1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China;
    2. Southern Medical University, Guangzhou 510515, China;
    3. College of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
  • Received:2012-10-15 Online:2013-06-10 Published:2012-12-17

Abstract:

Pickering emulsions(O/W)were stabilized by bacterial cellulose(BC) nanofibers which had been disintegrated by two methods, ultrasonication and high pressure homogenization, corresponding to USBC and HGBC. Influences of fiber content, pH, and disintegration method on the stability of emulsions were investigated. Emulsions prepared with higher loading of BC had better stability; and the BC suspensions with higher pH values gave higher emulsion stability index(ESI), and the ESI reached the highest at pH=12. Since fibers disintegrated from high pressure homogenization were shorter than those from ultrasonication, emulsifying effect of HGBC was better than that of USBC. Nanofibers distributed on the surface of emulsified drops, forming a network, were visualized by SEM. The three-phase contact angle of BC nanofibers on the interface of water and liquid paraffin is calculated to be 73.1°, implying both hydrophilic and lipophilic nature, which renders BC adequate to stabilize O/W emulsions. As a biological origin nanofiber, BC has the potential to substitute conventional surfactants, especially in food, pharmaceutical and biodegradable products.

Key words: Bacterial cellulose, Pickering emulsion, Stability, Contact angle, Yield stress, Interfacial tension

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