Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Designing Gel-Inspired Food-Grade O/W Pickering Emulsions with Bacterial Nanocellulose-Chitosan Complexes
Δημιουργός/Συγγραφέας:	Vardaxi, Antiopi Apostolidis, Eftychios Mandala, Ioanna G [EL] Πίσπας, Στέργιος[EN] Pispas, Stergios [EL] Παπαγιαννόπουλος, Αριστείδης[EN] Papagiannopoulos, Aristeidis Tsouko, Erminta
Ημερομηνία:	2025-07-24
Γλώσσα:	Αγγλικά
ISSN:	2310-2861
DOI:	10.3390/gels11080577
Άλλο:	40868708
Περίληψη:	This study explored the potential of chitosan (CH)/bacterial cellulose (BC) complexes (0.5% w/v) as novel emulsifiers to stabilize oil-in-water (o/w) Pickering emulsions (20% v/v sunflower oil), with a focus on their gel-like behavior. Emulsions were prepared using CH combined with BNC derived via H2SO4 (BNC1) or H2SO4-HCl (BNC2) hydrolysis. Increasing BNC content improved stability by reducing phase separation and enhancing viscosity, while CH contributed interfacial activity and electrostatic stabilization. CH/BNC125:75 emulsions showed the highest stability, maintaining an emulsion stability index (ESI) of up to 100% after 3 days, with minimal change in droplet size (Rh ~8.5-8.8 μm) and a positive ζ-potential (15.1-29.8 mV), as confirmed by dynamic/electrophoretic light scattering. pH adjustment to 4 and 10 had little effect on their ESI, while ionic strength studies showed that 0.1 M NaCl caused only a slight increase in droplet size combined with the highest ζ-potential (-35.2 mV). Higher salt concentrations led to coalescence and disruption of their gel-like structure. Rheological analysis of CH/BNC125:75 emulsions revealed shear-thinning behavior and dominant elastic properties (G' > G″), indicating a soft gel network. Incorporating sunflower-seed protein isolates into CH/BNC1 (25:75) emulsions led to coacervate formation (three-layer system), characterized by a decrease in droplet size and an increase in ζ-potential (up to 32.8 mV) over 7 days. These findings highlight CH/BNC complexes as sustainable stabilizers for food-grade Pickering emulsions, supporting the development of biopolymer-based emulsifiers aligned with bioeconomy principles.
Τίτλος πηγής δημοσίευσης:	Gels (Basel, Switzerland)
Τόμος/Κεφάλαιο:	11
Τεύχος:	8
Θεματική Κατηγορία:	[EL] Φυσική και θεωρητική χημεία[EN] Physical and theoretical chemistry [EL] Βιοτεχνολογία[EN] Biotechnology
Λέξεις-Κλειδιά:	biobased emulsifier eco-friendly emulsions gel-inspired polymer complexes
Χρηματοδότης:	Hellenic Foundation for Research and Innovation (H.F.R.I.)
Χρηματοδοτικό πρόγραμμα:	3rd Call for H.F.R.I. Research Projects to support Post-Doctoral Researchers
Αναγνωριστικό χρηματοδοτικού προγράμματος:	7664
Κάτοχος πνευματικών δικαιωμάτων:	© 2025 by the authors. Licensee MDPI, Basel, Switzerland.
Όροι και προϋποθέσεις δικαιωμάτων:	This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/).
Ηλεκτρονική διεύθυνση στον εκδότη (link):	https://doi.org/10.3390/gels11080577
Εμφανίζεται στις συλλογές:	Ινστιτούτο Θεωρητικής και Φυσικής Χημείας (ΙΘΦΧ) - Επιστημονικό έργο