Effects of nanofiber from plant on stability of food emulsion

Authors

SUN Zhe-hao, College of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang, Hebei 050018, China
LI Qiao-ling, College of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang, Hebei 050018, China

Abstract

This paper elucidates the preparation and characteristics of nanofiber from plant, analyzes influence on food emulsion stability and the research direction of its preparation and modification technology is also prospected.

Publication Date

4-28-2021

First Page

212

Last Page

216

DOI

10.13652/j.issn.1003-5788.2021.04.039

Recommended Citation

Zhe-hao, SUN and Qiao-ling, LI (2021) "Effects of nanofiber from plant on stability of food emulsion," Food and Machinery: Vol. 37: Iss. 4, Article 39.
DOI: 10.13652/j.issn.1003-5788.2021.04.039
Available at: https://www.ifoodmm.cn/journal/vol37/iss4/39

References

[1] 裴继诚, 杨淑蕙, 平清伟, 等. 植物纤维化学[M]. 4版. 北京: 中国轻工业出版社, 2017.
[2] MARCO U. Impact of high pressure homogenization modification of a cellulose based fiber product on water binding properties[J]. Food Hydrocolloids, 2014, 41: 281-289.
[3] SHINGO Y, KEITA K, AKI S. Pickering emulsion stabilization by using amphiphilic cellulose nanofibrils prepared by aqueous counter collision[J]. Carbohydrate Polymers, 2019, 226: 115293.
[4] XIAO Jie, LI Yun-qi, HUANG Qing-rong. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends[J]. Trends in Food Science & Technology, 2016, 55: 48-60.
[5] CAROLINA C, ISABEL M, JAN-WILLEM B. Interfacial activity and emulsion stabilization of dissolved cellulose[J]. Journal of Molecular Liquids, 2019, 292: 111325.
[6] KIAN L K, SABA N, JAWAID M. Characterization of microcrystalline cellulose extracted from olive fiber[J]. International Journal of Biological Macromolecules， 2020， 156： 347-353.
[7] SYED F A, VANITA S B, KHALID M B, et al. Isolation and characterization of nanocrystalline cellulose from flaxseed Hull: A future onco-drug delivery agent[J]. Journal of Saudi Chemical Society, 2020, 24: 374-379.
[8] ADRIANA N F, IOANA C, DENIS M P, et al. Isolation of cellulose nanocrystals from plum seed shells, structural and morphological characterization[J]. Materials Letters, 2017, 194: 160-163.
[9] KIAN L K, SABA N, JAWAID M, et al. Properties and characteristics of nanocrystalline cellulose isolated from olive fiber[J]. Carbohydrate Polymers, 2020, 241: 116423.
[10] LUCAS O S, OZANA A L, MATHEUS C D. Study of morphological properties and rheological parameters of cellulose nanofibrils of cocoa shell (Theobroma cacao L.)[J]. Carbohydrate Polymers, 2019, 214: 152-158.
[11] JOSH M, ALEX A, JOHAN F E. The isolation of cellulose nanocrystals from pistachio shells via acid hydrolysis[J]. Industrial Crops & Products, 2017, 109: 869-874.
[12] FARSHAD H, SEID M J, MAHDI K. Synthesis and characterization of cellulose nanocrystals derived fromwalnut shell agricultural residues[J]. International Journal of Biological Macromolecules, 2018, 120: 1 216-1 224.
[13] HANSOL D, MIN H L, WILLIAM S W. Physicochemical characteristics of cellulose nanocrystals isolated fromseaweed biomass[J]. Food Hydrocolloids, 2020, 102: 105542.
[14] TAMAYO T A, GIETELING J, NIKIFORIDIS C V. Interfacial properties of green leaf cellulosic particles[J]. Food Hydrocolloids, 2017, 71: 8-16.
[15] HE Kang-hui. Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W pickering emulsion[J]. Food Chemistry, 2020, 310: 125925.
[16] MUHAMMAD A F S, KHAIRATUN N M A, SAIDATUL S J. Production of cellulose nanofiber (CNF) from empty fruit bunch (EFB) via mechanical method[J]. Journal of Environmental Chemical Engineering, 2020, 8: 103024.
[17] ONUR K. Effects of microfluidized dietary fibers on stability properties of emulsion[J]. Journal of Texture Studies, 2014, 45: 295-306.
[18] KHADIJA T, CLMENT DE L, ALBERT M, et al. Cellulose nanofibrils prepared by twin-screw extrusion: Effect of the fiber pretreatment on the fibrillation efficiency[J]. Carbohydrate Polymers, 2020, 240: 116342.
[19] DEEPA A, WILLIAM M N, TIM J F. Interactions between microfibrillar cellulose and carboxymethyl cellulose in an aqueous suspension[J]. Carbohydrate Polymers, 2018, 185: 112-119.
[20] LEAL-CALFERON F. Structured emulsion[J]. Current Opinion in Colloid & Interface Science, 2007, 12: 206-212.
[21] DANAE G O, CELINE P B, JULIEN C. Current trends in pickering emulsions: Particle morphology and applications[J]. Engineering, 2020, 6(4): 462-482.
[22] VINCENZO C, JAMES C C, KAREN J. Pickering emulsions stabilized by naturally derived or biodegradable particles[J]. Current Opinion in Green and Sustainable Chemistry, 2018, 12: 83-90.
[23] AMITA S, MANISHA T, MUNNA B. Commercial application of cellulose nano-composites: A review[J]. Biotechnology Reports, 2019, 21: e00316.
[24] HAFIZ Muhammad Ahsan, ZHANG Xing-zhong, LIU Ying-li. Stable cellular foams and oil powders derived from methylated microcrystalline cellulose stabilized pickering emulsions[J]. Food Hydrocolloids, 2014, 104: 105742.
[25] NEGAR K, MILAD F. Production of cellulose nanocrystals from pistachio shells and their application for stabilizing Pickering emulsions[J]. International Journal of Biological Macromolecules, 2018, 106: 1 023-1 031.
[26] ISABELLE C, ORLANDO J R, ROMAIN B. Behavior of nanocelluloses at interfaces[J]. Current Opinion in Colloid & Interface Science, 2017, 29: 83-95.
[27] CHEN Qiu-hong. Tuning the stability and microstructure of fine Pickering emulsions stabilized by cellulose nanocrystals[J]. Industrial Crops & Products, 2019, 141: 111733.
[28] NIU Fu-ge, HAN Bei-jing, FAN Jia-mei, et al. Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles[J]. Carbohydrate Polymers, 2018, 199: 314-319.
[29] AURELIANO Agostinho Dias Meirelles. Cellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsion[J]. International Journal of Biological Macromolecules, 2020, 158: 75-84.
[30] AURELIANO A D M, ANA L R C, ROSIANE L C. The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process[J]. Food Research International, 2020, 128: 108746.
[31] ELLINOR B H, RAGNHILD A, TRINELISE V, et al. Cellulose nanofibrils as rheology modifier in mayonnaise: A pilot scale demonstration[J]. Food Hydrocolloids, 2020, 108: 106084.
[32] LU Xuan-xuan, ZHANG Hong-wei, LI Yun-qi. Fabrication of milled cellulose particles-stabilized Pickering emulsions[J]. Food Hydrocolloids, 2018, 77: 427-435.
[33] HOANG D L. Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength[J]. Food Hydrocolloids, 2020, 99: 105344.
[34] LI Qi, CHEN Pan, LI Yan. Construction of cellulose-based Pickering stabilizer as a novel interfacial antioxidant: A bioinspired oxygen protection strategy[J]. Carbohydrate Polymers, 2020, 229: 115395.
[35] FLEUR R, MOHAMED N B, ALESSANDRO G. Recent advances in surface-modified cellulose nanofibrils[J]. Progress in Polymer Science, 2019, 88: 241-264.
[36] KOHLER K, ALINE S S, BRIGITTE B. High pressure emulsification with nano-particles as stabilizing agents[J]. Chemical Engineering Science, 2010, 65: 2 957-2 964.
[37] MANIKANDAN I, VIJAYKUMAR G, PRAJWAL B, et al. Extraction and characterisation of natural cellulose fibers from Kigelia Africana[J]. Carbohydrate Polymers, 2020, 236: 115996.
[38] ZHANG Xing-zhong, LIU Ying-li, WANG Yi-xiang. Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions[J]. Food Hydrocolloids, 2019, 97: 105180.
[39] LI Xiu-feng, RENKO DE Vries. Interfacial stabilization using complexes of plant proteins and polysaccharides[J]. Current Opinion in Food Science, 2018, 21: 51-56.
[40] PIND’KOV L, KAPRKOV V, BORDES R. Role of protein-cellulose nanocrystal interactions in the stabilization of emulsion[J]. Journal of Colloid and Interface Science, 2019, 557: 196-206.