Preparing Pickering Emulsion of Canthaxanthin and Stabilization with Cellulose Nanocrystals

Document Type : Research Paper

Authors

1 Former Graduated Student, Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.

2 Professor, Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.

3 Assistant Professor, Department of Fisheries, College of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

4 Associate Professor, Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.

Abstract

The aim of this study was to prepare an ultra-stable emulsion for canthaxanthin with cellulose nanocrystals and investigating its physiochemical properties. Canthaxanthin used in this study was a metabolite of Dietzia natronolimnaea HS-1. Cellulosic nanocrystals (CNCs) of cotton linter were made and characterized using acid hydrolysis. Dynamic light scattering (DLS) alongside Atomic Force Microscopy (AFM) represented needle-like particles with length of 212±11 and thickness of 5±2. The crystallinity degree of CNC for cotton linter increased from (76.4%) to (86.6%). FTIR (ATR) spectroscopy suggested more surface hydroxyl groups for CNCs than native cellulose and complete digestion of hemicelluloses by acid. Pickering emulsions of oil in water were prepared using an ultrasonic homogenizer. The results of the morphological tests indicated a sample with the same particle dispersion. Results indicated that generated emulsions represent promising stability in different environmental conditions for a long period of time.

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References

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Iranian Journal of Biosystems Engineering
Volume 50, Issue 1
April 2019
Pages 179-190

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History

  • Receive Date: 15 May 2018
  • Revise Date: 18 August 2018
  • Accept Date: 23 September 2018

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