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Article Abstract
Bamboo powder (BP) is rich in natural cellulose, potentially serving as Pickering stabilizer. In this study, high-performance bamboo cellulose (MBCs) was developed via alkaline hydrogen peroxide (AHP) pretreatment and wet ball milling at different milling times (0-12 h) to stabilize Pickering emulsions. Prolonged milling (12 h) reduced particle size from 5115 to 845 nm (MBC-12) and enhanced ζ-potential from -18.84 to -33.78 mV. MBC-12 demonstrated excellent emulsification capacity, forming stable oil-in-water emulsions at 0.7-1.0 wt% particle concentration with 10-20 % oil ratio. Confocal microscopy revealed dense MBC-12 adsorption at oil-water interfaces, forming interfacial 3D networks. Rheological analysis showed MBC-12-stabilized emulsions (MBCE-12) exhibited gel-like behavior (G' > G") with shear-thinning properties. The MBCE-12 maintained good stability across thermal (4-50 °C), pH (3-11), and ionic strength (0-100 mM NaCl) challenges. This work established a sustainable strategy to valorize bamboo powder into food-grade Pickering stabilizers, providing theoretical support for bamboo resource utilization in emulsion-based food systems.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144946 | DOI Listing |
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