Affiliation:
1. Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
Abstract
AbstractResearch on natural ingredients used to stabilize oil‐in‐water emulsions has increased in recent years. Therefore, the current research is conducted to study the physicochemical properties of bacterial cellulose isolated from kombucha production and considered as a waste without economic value. Bacterial cellulose isolated from kombucha is dried, sieved, milled, and the resulting material (dried bacterial cellulose [DBC]) is characterized with respect to morphology, color, antioxidant properties, identification of volatile compounds, water and oil absorption, and moisture isotherm. Furthermore, DBC is used as a stabilizer of oil‐in‐water emulsions in different concentrations (0.5%–2% w/v). DBC has a dark color with irregular shape and particle size between 30 and 180 µm. This material has high antioxidant properties and low water and oil absorptions. Furthermore, the DBC displayed a moisture isotherm typical of hygroscopic materials (type III). Emulsions containing ≥1.5% w/v of DBC are stable during 96 h of storage at 20 °C. The current research reports new information about the physicochemical properties of DBC and its application in Pickering emulsions.
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior