Although bacterial cellulose (BC) and bacterial cellulose nanocrystals (BCNs) have considered to be edible, non-toxic, biocompatible and biodegradable, there is still the dearth of reports of BC and BCNs as the emulsifiers of Pickering emulsions with respect to the applications in foods, cosmetics and medicines. In this work, BC with ultrafine network architecture and 8–40 nm crystalline microfibrils in diameter was produced by Acetobacter xylinum, and then it was hydrolyzed by sulfuric acid followed by the oxidation of hydrogen peroxide to prepare BCNs. The physicochemical properties of BC and BCNs were contrastively evaluated by FT-IR, XRD, TGA and dynamic light scattering (DLS). The emulsifying performances of BC and BCNs in the stabilization of olive oil Pickering emulsion were further evaluated by optical microscope (OM) and fluorescent microscope (FM). Experimental results showed that the sulfuric acid hydrolysis of BC induced the removal of the amorphous components and the cleavage of the crystalline microfibrils, making BCNs possess the initiating decomposition temperature of 350 °C, the crystallinity index (CrI) of 89.6%, average size of 259.6 nm with PDI of 0.26 and zeta potential at about −34.8 mV, which exhibited high thermal stability and good emulsifying performance in comparison with BC. Furthermore, the effects of pH and ionic strength on emulsion stability were also investigated. In comparison to BC, BCNs were more sensitive in response to the change of pH and ionic strength.
Food Hydrocolloids – Elsevier
Published: Nov 1, 2017
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