Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks

M. Sánchez-Becerril, A. G. Marangoni, M. J. Perea-Flores, N. Cayetano-Castro, H. Martínez-Gutiérrez, J. A. Andraca-Adame, J. D. Pérez-Martínez

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

© 2018 Elsevier Ltd Candelilla wax (CW) organogels were produced with and without emulsifiers in high oleic safflower oil. The organogel's crystal structure was imaged at the micro and nanoscale using polarized light microscopy (PLM), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray diffraction (XRD). The PLM micrographs of the CW organogels displayed a large number of grainy birefringent crystals which size and proximity was below the resolution limit of this technique. The best details of the crystal network microstructure were obtained using SEM of deoiled organogels without deposition of contrast elements. Using this method, a continuous three-dimensional structure of CW branched microplatelets (2–5 μm length) was observed forming micropores where the vegetable oil was immobilized. The mechanical disruption of the organogels dispersed in cold isobutanol allowed the breakdown of the microplatelets into irregularly shaped nanoplatelets (4–40 nm length). TEM images allowed imaging the distances between planes of the lateral packing of hydrocarbon chains in the CW nanoplates. The CW nanoplatelets’ crystal domain, calculated with the Scherrer's equation, was within the range determined for triacylglycerols crystals. The emulsifiers produced a slight decrease in the observed crystal size at the microscale, while the crystal domain associated with the nanoplelets thickness increased.
Original languageAmerican English
Pages (from-to)1-7
Number of pages0
JournalFood Structure
DOIs
StatePublished - 1 Apr 2018

Fingerprint

candelilla wax
nanomaterials
Nanostructures
Waxes
crystals
Crystals
Polarization Microscopy
polarized light
Transmission Electron Microscopy
Electron Scanning Microscopy
emulsifiers
Light polarization
Optical microscopy
transmission electron microscopy
light microscopy
Safflower Oil
scanning electron microscopy
Plant Oils
Transmission electron microscopy
micropores

Cite this

@article{128619cb54e24105b09cb5a5cd723d12,
title = "Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks",
abstract = "{\circledC} 2018 Elsevier Ltd Candelilla wax (CW) organogels were produced with and without emulsifiers in high oleic safflower oil. The organogel's crystal structure was imaged at the micro and nanoscale using polarized light microscopy (PLM), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray diffraction (XRD). The PLM micrographs of the CW organogels displayed a large number of grainy birefringent crystals which size and proximity was below the resolution limit of this technique. The best details of the crystal network microstructure were obtained using SEM of deoiled organogels without deposition of contrast elements. Using this method, a continuous three-dimensional structure of CW branched microplatelets (2–5 μm length) was observed forming micropores where the vegetable oil was immobilized. The mechanical disruption of the organogels dispersed in cold isobutanol allowed the breakdown of the microplatelets into irregularly shaped nanoplatelets (4–40 nm length). TEM images allowed imaging the distances between planes of the lateral packing of hydrocarbon chains in the CW nanoplates. The CW nanoplatelets’ crystal domain, calculated with the Scherrer's equation, was within the range determined for triacylglycerols crystals. The emulsifiers produced a slight decrease in the observed crystal size at the microscale, while the crystal domain associated with the nanoplelets thickness increased.",
author = "M. S{\'a}nchez-Becerril and Marangoni, {A. G.} and Perea-Flores, {M. J.} and N. Cayetano-Castro and H. Mart{\'i}nez-Guti{\'e}rrez and Andraca-Adame, {J. A.} and P{\'e}rez-Mart{\'i}nez, {J. D.}",
year = "2018",
month = "4",
day = "1",
doi = "10.1016/j.foostr.2018.02.001",
language = "American English",
pages = "1--7",
journal = "Food Structure",
issn = "2213-3291",
publisher = "Elsevier BV",

}

Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks. / Sánchez-Becerril, M.; Marangoni, A. G.; Perea-Flores, M. J.; Cayetano-Castro, N.; Martínez-Gutiérrez, H.; Andraca-Adame, J. A.; Pérez-Martínez, J. D.

In: Food Structure, 01.04.2018, p. 1-7.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks

AU - Sánchez-Becerril, M.

AU - Marangoni, A. G.

AU - Perea-Flores, M. J.

AU - Cayetano-Castro, N.

AU - Martínez-Gutiérrez, H.

AU - Andraca-Adame, J. A.

AU - Pérez-Martínez, J. D.

PY - 2018/4/1

Y1 - 2018/4/1

N2 - © 2018 Elsevier Ltd Candelilla wax (CW) organogels were produced with and without emulsifiers in high oleic safflower oil. The organogel's crystal structure was imaged at the micro and nanoscale using polarized light microscopy (PLM), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray diffraction (XRD). The PLM micrographs of the CW organogels displayed a large number of grainy birefringent crystals which size and proximity was below the resolution limit of this technique. The best details of the crystal network microstructure were obtained using SEM of deoiled organogels without deposition of contrast elements. Using this method, a continuous three-dimensional structure of CW branched microplatelets (2–5 μm length) was observed forming micropores where the vegetable oil was immobilized. The mechanical disruption of the organogels dispersed in cold isobutanol allowed the breakdown of the microplatelets into irregularly shaped nanoplatelets (4–40 nm length). TEM images allowed imaging the distances between planes of the lateral packing of hydrocarbon chains in the CW nanoplates. The CW nanoplatelets’ crystal domain, calculated with the Scherrer's equation, was within the range determined for triacylglycerols crystals. The emulsifiers produced a slight decrease in the observed crystal size at the microscale, while the crystal domain associated with the nanoplelets thickness increased.

AB - © 2018 Elsevier Ltd Candelilla wax (CW) organogels were produced with and without emulsifiers in high oleic safflower oil. The organogel's crystal structure was imaged at the micro and nanoscale using polarized light microscopy (PLM), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray diffraction (XRD). The PLM micrographs of the CW organogels displayed a large number of grainy birefringent crystals which size and proximity was below the resolution limit of this technique. The best details of the crystal network microstructure were obtained using SEM of deoiled organogels without deposition of contrast elements. Using this method, a continuous three-dimensional structure of CW branched microplatelets (2–5 μm length) was observed forming micropores where the vegetable oil was immobilized. The mechanical disruption of the organogels dispersed in cold isobutanol allowed the breakdown of the microplatelets into irregularly shaped nanoplatelets (4–40 nm length). TEM images allowed imaging the distances between planes of the lateral packing of hydrocarbon chains in the CW nanoplates. The CW nanoplatelets’ crystal domain, calculated with the Scherrer's equation, was within the range determined for triacylglycerols crystals. The emulsifiers produced a slight decrease in the observed crystal size at the microscale, while the crystal domain associated with the nanoplelets thickness increased.

UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85042389322&origin=inward

UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85042389322&origin=inward

U2 - 10.1016/j.foostr.2018.02.001

DO - 10.1016/j.foostr.2018.02.001

M3 - Article

SP - 1

EP - 7

JO - Food Structure

JF - Food Structure

SN - 2213-3291

ER -