مروری بر امولسیون‌های پیکرینگ پایدارشده با سلولز و نانو سلولز باکتریایی و کاربردهای آن‌ها در بسته‌بندی مواد غذایی

نوع مقاله : مروری

نویسندگان

1 دانش آموحته دکتری - گروه مهندسی بیوسیستم - دانشکده کشاورزی و منابع طبیعی - دانشگاه محقق اردبیلی - اردبیل - ایران

2 دانش آموخته دکتری، گروه مهندسی بیوسیستم، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران

چکیده

امولسیون پیکرینگ پایدار شده به‌وسیله ذرات جامد در سال‌های اخیر توجه پژوهشگران زیادی را به خود جلب کرده‌است، چرا که پایداری بهتری را نسبت به سورفکتانت‌ها برای امولسیون ارائه می‌کنند. ساختار نانوفیبریل بی‌نظیر سلولز باکتریایی خصوصیات فیزیکی و مکانیکی  بی­نظیری را از جمله، تخلخل بالا، مدول الاستیسیته و ساختار کریستالی زیاد، عرضه می‌کند. همچنین، درمیان پایدارکننده‌های جامد، نانوکریستال‌های سلولزی به‌عنوان مواد خوبی در تهیه امولسیون‌های پیکرینگ به‌کار گرفته می‌شوند که دارای خواص مطلوبی نظیر ساختار نانویی، نسبت ظاهری بالا، زیست‌سازگاری، زیست‌تخریب پذیر، دوگانه­دوست، پایداری شیمیایی، سمیت پایین، و تجدید پذیری می‌باشند. این مقاله مروری بر تحقیقات صورت گرفته در تهیه امولسیون‌های پیکرینگ پایدارشده توسط سلولز و نانوکریستال‌های سلولزی با منشاء باکتریایی می‌باشد. در ابتدا، خلاصه‌ای از روش‌های تهیه سلولز باکتریایی و نانوکریستال‌های سلولز باکتریایی بیان می‌شود. سپس، مروری بر تولید امولسیون‌های پیکرینگ، روش‌های تهیه و نیز پارامترهای اثرگذار بر پایداری آن‌ها به تفصیل بررسی می‌گردد. . نتایج این بررسی نشان می‌دهد که پارامترهای مختلفی ازجمله غلظت ذرات نانوسلولز؛ بار سطحی آن‌ها، استفاده از سورفکتانت‌ها، نوع و غلظت روغن استفاده شده، pH، دمای تهیه امولسیون، قدرت یونی آن، روش استفاده شده برای آماده‌سازی نانوسلولزها و تهیه امولسیون پیکرینگ درکنارهم بر پایداری کلی سیستم اثر می‌گذارد. در نهایت، دورنمایی از کاربرد این نوع امولسیون‌ها در زمینه‌های بسته‌بندی مواد غذایی ارائه شده است.

کلیدواژه‌ها

عنوان مقاله [English]

A Review of Pickering Emulsions Stabilized with Cellulose and Bacterial Nanocellulose and Their Applications in Food Packaging

نویسندگان [English]

  • Mahsa Sadat Razavi 1
  • Mohammad Tahmasebi 2
1 PhD, Department of Biosystems Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
2 PhD, Department of Biosystems Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
چکیده [English]

Pickering emulsions stabilized by solid particles have attracted the attention of many researchers in recent years, because they provide better stability than surfactants for emulsions. Bacterial cellulose is a combination of cellulose nanofibers produced by some bacteria, so bacterial cellulose is one of the bottom-up synthesis methods. The unique nanofibril structure of bacterial cellulose offers excellent physical and mechanical properties, including high porosity, modulus of elasticity, and high crystallinity. Also, among solid stabilizers, cellulose nanocrystals are used as good materials in the preparation of Pickering emulsions, which have desirable properties such as nanostructure, high aspect ratio, biocompatibility, biodegradability, amphiphilic, chemical stability, low toxicity, and renewable. This article is a review of the researches conducted in the preparation of Pickering emulsions stabilized by bacterial cellulose and cellulose nanocrystals. At first, a summary of the preparation methods of bacterial cellulose and bacterial cellulose nanocrystals is discussed. Then, an overview on the production of Pickering emulsions, preparation methods and parameters affecting their stability are given in detail. The results of this review show that various parameters such as the concentration of nanocellulose particles, their surface charge, the use of surfactants, the type and concentration of oil used, pH, emulsion preparation temperature, ionic strength, the method used for preparing nanocelluloses and Pickering emulsions together affect the overall stability of the system. Finally, a perspective of the applications of this type of emulsions in the field of food packaging is presented.

کلیدواژه‌ها [English]

  • Pickering emulsion
  • food packaging
  • cellulose
  • bacterial nanocellulose

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علوم و فنون بسته‌بندی
دوره 14، شماره 53 - شماره پیاپی 53
شماره پیاپی 53 بهار 1402
خرداد 1402
صفحه 35-51

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سابقه مقاله

  • تاریخ دریافت: 20 بهمن 1401
  • تاریخ بازنگری: 13 اردیبهشت 1402
  • تاریخ پذیرش: 30 اردیبهشت 1402
  • تاریخ انتشار: 01 خرداد 1402

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