Publication: Properties and stability of pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact of oil type and emulsifier concentration
Issued Date
2020-03-01
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01253395
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2-s2.0-85084093481
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Mahidol University
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SCOPUS
Bibliographic Citation
Songklanakarin Journal of Science and Technology. Vol.42, No.2 (2020), 468-476
Suggested Citation
Wiphada Mitbumrung, Surangna Jain, Thunnalin Winuprasith Properties and stability of pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact of oil type and emulsifier concentration. Songklanakarin Journal of Science and Technology. Vol.42, No.2 (2020), 468-476. doi:10.14456/sjst-psu.2020.61 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/56362
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Title
Properties and stability of pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact of oil type and emulsifier concentration
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Abstract
© (Publication Year), (publisher Name). All rights reserved. We aimed to examine the influence of three types of oil and the concentrations of nanofibrillated cellulose (NFC) ex-tracted from mangosteen rind on the properties and stability of 10% oil-in-water (O/W) Pickering emulsions. The properties and stability of the emulsions were influenced by the NFC concentration rather than the oil type. Microscopic observations revealed that NFC stabilized the emulsions by adsorbing at the oil-water interface and forming a steric barrier that provided electrostatic repulsion. Furthermore, a three-dimensional network in the continuous phase was formed which retarded droplet mobility and collision, thereby preventing coalescence. NFC stabilized emulsions exhibited a gel-like behavior and an increase in the NFC concentration 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.