Yahya, Mazlita and Sakti, Satya Candra Wibawa and Fahmi, Mochamad Zakki and Chuah, Cheng Hock and Lee, Hwei Voon (2024) Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies. International Journal of Biological Macromolecules, 257 (2). ISSN 0141-8130, DOI https://doi.org/10.1016/j.ijbiomac.2023.128696.
Full text not available from this repository.Abstract
This study focuses on the preparation of mangosteen rind-derived nanocellulose via green ascorbic acid hydrolysis. Subsequently, milk protein-grafted nanocellulose particles were developed as a renewable Pickering emulsifier for water-oil stabilization. The stabilizing efficiency of modified nanocellulose (NC-S) at different caseinate (milk protein) concentrations (1.5, 3.0, and 4.0 % w/v) was tested in a water-in-oil emulsion (W/O ratio of 40:60). At a concentration 3.0 % w/v of caseinate (3.0NC-S), the emulsion exhibited a stronger network of adsorption between water, Pickering emulsifier, and oil. This resulted in reduced oil droplet flocculation, increased stability over a longer period, and favorable emulsifying properties, as depicted in the creaming index profile, oil droplet distribution, and rheology analysis. Since 3.0NC-S demonstrated the best colloidal stability, further focus will be placed on its microstructural properties, comparing them with those of mangosteen rind (MG), cellulose, and nanocellulose (NC-L). The XRD profile indicated that both NC-L and NC-S possessed a cellulose nanocrystal structure characterized as type I beta with a high crystallinity index above 60 %. Morphology investigation shown that the NC-L present in the spherical shape of particles with nanosized ranging at diameters of 11.27 +/- 0.50 nm and length 11.76 +/- 0.46 nm, while modified NC-S showed increase sized at 14.26 +/- 4.60 nm and length 14.96 +/- 4.94 nm. The increment of particle sizes from NC-L to NC-S indicated 2.82 x 10-15 mg/m2 of surface protein coverage by caseinate functional groups.
| Item Type: | Article |
|---|---|
| Funders: | Ministry of Higher Education (MOHE), Malaysia-Prototype Development Research Grant Scheme, Universiti Malaya Partnership Grant [PRGS/1/2020/STG05/UM/02/1], Universiti Malaya Partnership Grant [MG010-2023] |
| Uncontrolled Keywords: | Milk protein; Mangosteen rind-derived emulsifier; Nanocellulose; Sustainable nanomaterial; Oil-based emulsion |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Faculty of Science > Department of Chemistry Nanotechnology & Catalysis Research Centre |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 27 Jun 2024 00:59 |
| Last Modified: | 27 Jun 2024 00:59 |
| URI: | http://eprints.um.edu.my/id/eprint/44243 |
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