Nanofibers from soybean hull insoluble polysaccharides as Pickering stabilizers in oil-in-water emulsions formulated under acidic conditions.

Autor: Reta Dominguez CV; Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD), Buenos Aires, Argentina., Wagner JR; Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD), Buenos Aires, Argentina.; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina., Porfiri MC; Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD), Buenos Aires, Argentina.; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jan 15; Vol. 104 (1), pp. 125-133. Date of Electronic Publication: 2023 Aug 16.
DOI: 10.1002/jsfa.12897
Abstrakt: Background: Pickering emulsions are a kind of emulsion stabilized by solid particles. These particles generate a physical or mechanical barrier that provides long-term stability to emulsion. Cellulose nanofibers are effective Pickering emulsifiers given their long length, high flexibility and entanglement capability. In this work, soybean hull insoluble polysaccharides (HIPS) were used as source of cellulose nanofibers by using a combination of chemical and mechanical treatment. The chemical composition, morphology, flow behavior, water holding capacity (WHC) and emulsifying properties of the nanofibers were studied.
Results: Nanofibers with diameters between 35 and 110 nm were obtained. The WHC increased significantly after the mechanical treatment, and the rheological behavior of the nanofibers was typical of cellulosic materials. Nanofibers were effective emulsifiers in oil-in-water (O/W) emulsions formulated under acidic conditions, without the need of using any additional surfactant. Emulsions were not affected by changes in the pH of the medium (3.00-5.00), and were stable to coalescence.
Conclusion: It is possible that cellulose nanofibers form an entangled network which acts as a mechanical steric barrier, providing stability to coalescence. These results are important for the development of effective O/W Pickering emulsifiers/stabilizers, with large applications in the food industry. © 2023 Society of Chemical Industry.
(© 2023 Society of Chemical Industry.)
Databáze: MEDLINE
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