![]() The morphology of emulsion droplets was examined using digital optical microscopy and polarizing optical microscopy. The optimum conditions for the stabilization of the Pickering emulsion, such as the concentrations of the palygorskite particles and lipase, were explored. Our new Pickering emulsion stabilizer has the advantages of easy synthesis, no need for surface modification, and the capability of stabilizing both oil-in-water and water-in-oil emulsions.ĪbstractA Pickering emulsion was prepared via synergistic stabilization of a lipase and palygorskite particles. The oil-in-water Pickering emulsions were successfully applied to prepare microcapsules of the emulsion droplets. The oligoimide particles were tested to prepare Pickering emulsions using various kinds of oils. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was controlled based on the oligoimide particle concentration. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. This work will provide new insights and more ideas on the development and application of nanofibril-based Pickering emulsions for researchers.Ī pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. Furthermore, the safety issues and future challenges for the development and food-related applications of BCNFs-based Pickering emulsions are also outlined. Additionally, this paper highlights the stabilization mechanisms and provides potential food applications of BCNF-based Pickering emulsions, such as nutrient encapsulation and delivery, edible coatings and films, fat substitutes, etc. This review provides a comprehensive overview of the recent advances in the Pickering emulsion stabilized by BCNF particles, including the classification, preparation method, and physicochemical properties of diverse BCNF-based particles as Pickering stabilizers, as well as surface modifications with other substances to improve their emulsifying performance and functionality. ![]() Bacterial cellulose nanofibrils (BCNFs), as green and sustainable colloidal nanoparticles derived from bacterial cellulose, have various advantages for Pickering emulsion stabilization and applications due to their unique properties, such as good amphiphilicity, a nanoscale fibrous network, a high aspect ratio, low toxicity, excellent biocompatibility, and sustainability. The Pickering emulsion stabilized by food-grade colloidal particles has developed rapidly in recent decades and attracts extensive attention for potential applications in the food industry. ![]()
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