From a lignin-rich bioresidue to a functional colloid for consumer goods application

木质素是仅次于纤维素的第二丰富的天然聚合物，也是大多数陆生植物中唯一大量可再生的芳香原料。它可以作为生物残留物从几个行业获得，例如，生物乙醇生产，造纸和纸浆加工，以及食品和饮料工业。传统上，木质素被用于燃烧发电。然而，其独特的疏水性，尽管取决于植物来源和生物残渣处理方法的亲水性和两亲性已被报道，使其成为设计功能胶体材料的有趣材料。这在功能性胶体材料的设计中尤其有趣，用于消费品，如食品和个人护理产品，其中化学改性成分往往对消费者不利。虽然木质素纳米材料本身并不新颖，但人们对如何设计这些材料以应用于特定产品以承担所需的功能知之甚少。特别有趣的是，尽管木质素的主要疏水性，但木质素纳米颗粒大多被描述为水包油乳液的稳定。在非消费品应用中，这些材料已被用于加固结构。这个博士项目的总体目标是进一步了解木质素胶体材料的功能特性，以制定设计规则，将其应用于消费品中的可持续成分。研究重点将由研究人员和学生讨论。它可以是界面的稳定，在食品或个人护理配方中，或在脂肪连续基质中作为惰性填充颗粒的功能。研究方法将包括类似的萃取、光谱化学指纹、胶体处理、界面张力和流变性、接触角、流变性、

Lignin is the second most abundant natural polymer after cellulose and the only large-volume renewable aromatic feedstock found in most terrestrial plants. It is available as bioresidue from several industries, e.g., bioethanol generation, paper and pulp processing, and the food and drink industry. Traditionally, lignin has been burnt for energy generation. However, its unique hydrophobic character, although depending on botanical origin and bioresidue processing method hydrophilic and amphiphilic character have been reported, makes it an interesting material for the design of functional colloidal materials. This is especially interesting in the design of functional colloidal materials for application in consumer goods, such as foods and personal care products, where chemically modified ingredients tend to be consumer adverse. While lignin nanomaterials are not per-se novel, there is little understanding how to design these for application in specific products to assume the required functionality. In particular intriguing is the observation that lignin nanoparticles are mostly described for the stabilisation of oil-in-water emulsions despite the predominantly hydrophobic character of lignin. In non-consumer goods application, these materials have been applied to reinforce structures.The overall aim of this PhD project is to further our understanding of the functional properties of lignin colloidal materials to develop design rules for their application as sustainable ingredient in consumer goods. The research focus will be subject to discussion between researcher and student. It could be the stabilisation of interfaces, in food or personal care formulations, or functionality as inert filler particle in fat continuous matrices. Research methods will be similar including extraction, chemical fingerprinting by spectroscopy, colloid processing, interfacial tension and rheology, contact angle, rheology,