Journal
FOOD HYDROCOLLOIDS
Volume 110, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.106135
Keywords
Carboxymethyl cellulose (CMC); Quaternized chitosan (QCS); Complexation; Pickering emulsions; Curcumin encapsulation
Categories
Funding
- National Natural Science Foundation of China [31871813]
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
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This study successfully synthesized a new type of CMC/QCS (CQ) particles and encapsulated curcumin in the prepared CQ-stabilized emulsion, demonstrating good emulsion stability and reduced degradation rate against various environmental stresses.
Carboxymethyl cellulose (CMC) is an economical and easily available cellulose derivative that ionizes in water and is used in several charge-related interfacial applications. However, compared with other chemically functionalized cellulose derivatives, such as cellulose nanocrystals, the development of CMC-based (CMC as the major ingredient) O/W emulsions remains unexplored. In this study, we synthesized a CMC and quaternized chitosan (QCS) complex for the preparation of Pickering emulsions. Partially protonated CMC was complexed with QCS, followed by neutralization at pH 7 to obtain the CMC/QCS (CQ) particles. The prepared CQ-stabilized emulsion showed a gel-like rheological behavior and exhibited emulsion stability against several environmental stresses, including pH, salt, temperature, and long-term storage. The curcumin was then encapsulated in the CQ-stabilized emulsion and displayed a reduced degradation rate. This study provides a new route for the development of a Pickering emulsion delivery system with improved stability, sustainability and reduced complexity.
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