Bulk and Interfacial Contributions to Stabilization of Cyclodextrin-Based Emulsions Mediated by Bacterial Cellulose.

Affiliation

Hou J(1)(2), Chu C(1)(2), Xu HN(1)(2), Zhang L(2).
Author information:
(1)State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
(2)School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.

Abstract

Cyclodextrin (CD)-based emulsions have a characteristic of rapid droplet flocculation, which limits their application as functional material templates, so it is very important to improve the stability of CD-based emulsions. In this study, we select bacterial cellulose (BC) as a nonadsorbing inhibitor to prevent flocculation of CD-based emulsions. We map a phase diagram of the aqueous dispersions of CD inclusion complexes (ICs) and BC from morphological observations and investigate the effects of BC on properties of the IC-laden films. We further explore the effects of BC concentration on the stability of the CD-based emulsions and investigate rheological behavior of the emulsions through large-amplitude oscillatory shear experiments. It shows that BC can effectively suppress the flocculation of CD-based emulsion droplets even at a concentration as low as 0.01 wt %. We propose that BC has dual effects from bulk and interfacial contributions on increasing emulsion stability. At low concentrations, BC mainly results in higher packing density of ICs on the emulsion droplet surface through excluded volume repulsion, and at high concentrations, BC creates a network structure that confines the motion of emulsion droplets and retards flocculation.