Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies

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 nanocel...

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Main Authors: Yahya, Mazlita, Sakti, Satya Candra Wibawa, Fahmi, Mochamad Zakki, Chuah, Cheng Hock, Lee, Hwei Voon
Format: Article
Published: Elsevier 2024
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Online Access:http://eprints.um.edu.my/44243/
https://doi.org/10.1016/j.ijbiomac.2023.128696
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spelling my.um.eprints.442432024-06-27T00:59:59Z http://eprints.um.edu.my/44243/ Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies Yahya, Mazlita Sakti, Satya Candra Wibawa Fahmi, Mochamad Zakki Chuah, Cheng Hock Lee, Hwei Voon QD Chemistry 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. Elsevier 2024-02 Article PeerReviewed 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 <https://doi.org/10.1016/j.ijbiomac.2023.128696>. https://doi.org/10.1016/j.ijbiomac.2023.128696 10.1016/j.ijbiomac.2023.128696
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic QD Chemistry
spellingShingle QD Chemistry
Yahya, Mazlita
Sakti, Satya Candra Wibawa
Fahmi, Mochamad Zakki
Chuah, Cheng Hock
Lee, Hwei Voon
Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies
description 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.
format Article
author Yahya, Mazlita
Sakti, Satya Candra Wibawa
Fahmi, Mochamad Zakki
Chuah, Cheng Hock
Lee, Hwei Voon
author_facet Yahya, Mazlita
Sakti, Satya Candra Wibawa
Fahmi, Mochamad Zakki
Chuah, Cheng Hock
Lee, Hwei Voon
author_sort Yahya, Mazlita
title Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies
title_short Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies
title_full Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies
title_fullStr Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies
title_full_unstemmed Bio-based Pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: Stability, rheological properties and microstructure studies
title_sort bio-based pickering emulsifier from mangosteen residues-derived sodium caseinate grafted spherical cellulose nanocrystals: stability, rheological properties and microstructure studies
publisher Elsevier
publishDate 2024
url http://eprints.um.edu.my/44243/
https://doi.org/10.1016/j.ijbiomac.2023.128696
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