Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.
Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.
Carbohydr Polym. 2017 Aug 1;169:127-138. doi: 10.1016/j.carbpol.2017.04.006. Epub 2017 Apr 4.
The aim of this study is to understand mixed systems of two types of particles with different size and shape, quinoa starch granules (NQ) and cellulose nanocrystals (CNC), to stabilize oil-in-water (O/W) emulsions. This study considers the extent of Pickering stabilization with respect to which particle type dominates at droplet interfaces and how stability is affected by the addition of one particle type to already formed emulsions, or combining both, simultaneously. Results demonstrate that the order of addition has an influence allowing to predominantly have NQ particles at the interface when both types are added simultaneously. However when CNC is added first, both types are responsible for emulsion stabilization leading to a system with an intermediate droplet size yet with a higher stability compared to single particle formulations. A dual stabilization mechanism is observed, large particles prevent coalescence and small particles regulate the curvature of the interface and govern the droplet size.
本研究旨在理解具有不同大小和形状的两种粒子（藜麦淀粉颗粒（NQ）和纤维素纳米晶体（CNC））的混合体系，以稳定水包油（O/W）乳液。本研究考虑了 Pickering 稳定化的程度，即哪种粒子类型在液滴界面上占主导地位，以及向已经形成的乳液中添加一种粒子类型或同时添加两种粒子类型会如何影响稳定性。结果表明，添加顺序会产生影响，允许当两种类型同时添加时，NQ 颗粒主要位于界面上。然而，当首先添加 CNC 时，两种类型都负责乳液稳定化，导致体系具有中等粒径，但与单一颗粒配方相比具有更高的稳定性。观察到双重稳定机制，大颗粒防止聚结，小颗粒调节界面曲率并控制液滴大小。
