Properties of Pickering emulsions stabilized by cellulose nanocrystals extracted from litchi peels

被引：27
|
作者：
Ma, Qin [1 ]
Nie, Chunling [1 ]
Bu, Xianpan [3 ]
Liu, Bingqian [1 ]
Li, Weilong [1 ]
Zhang, Xiaowan [1 ]
Tan, Yinfeng [1 ]
Wu, Pengrui [1 ]
Fan, Guangsen [2 ]
Wang, Jianguo [1 ]
机构：
[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
[2] Beijing Technol & Business Univ BTBU, Sch Food & Hlth, Beijing 100048, Peoples R China
[3] Ankang R&D Ctr Seenriched Prod, Ankang 725000, Shaanxi, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2023年 / 242卷
基金：
中国国家自然科学基金;
关键词：
Litchi peels; Cellulose nanocrystals; Emulsifying properties; Pickering emulsions; Rheological properties; NANOPARTICLES; WASTE; ACID;
D O I：
10.1016/j.ijbiomac.2023.124879
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The development of Pickering emulsions which are applicable to the food industry still remains challenges due to the limited availability for biocompatible, edible and natural emulsifiers. The purpose of this study was to extract cellulose nanocrystals from litchi peels (LP-CNCs), and evaluate their emulsifying properties. The results showed that the LP-CNCs were needle-like and they possessed high crystallinity (72.34 %) and aspect ratio. When the concentrations of LP-CNCs were >0.7 wt% or the contents of oil were no >0.5, stable Pickering emulsions were obtained. The microstructures of emulsions confirmed that LP-CNCs formed dense interfacial layers on the surface of oil droplets, which functioned as barriers to prevent aggregation and flocculation among droplets. Rheological results showed that the emulsions exhibited typical shear thinning behavior. The elastic of emulsions was dominant, and their gel strength could be enhanced by regulating the contents of emulsifiers or oil. Addi-tionally, the Pickering emulsions stabilized by LP-CNCs showed extremely high pH, ionic strength, and tem-perature tolerance. This strategy provides an innovative alternative to tackle the dilemma of preparing highly stable Pickering emulsions using natural particles in food products.
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页数：13
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