期刊
FOOD CHEMISTRY
卷 327, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127039
关键词
Cellulose nanocrystals; Lauric arginate; Pickering emulsion; Lipid oxidation; Physical stability
资金
- Thailand Research Fund through the RRI Ph.D. Program [PHD58I0075]
- Department of Food Science, University of Massachusetts, Amherst
- Department of Chemistry, Faculty of Science and Technology, Thammasat University
In this study, we investigated the tailoring of food emulsions using interactions between rice bran cellulose nanocrystals (CNCs) and lauric arginate (LAE), which is food-grade cationic surfactant. Complexes of anionic CNCs and cationic LAE (CNCs/LAE) were formed through electrostatic attraction which were characterized using isothermal titration calorimetry (ITC), turbidity, and zeta-potential measurements. The saturation complexes could be formed at ratios of 1:2 (w/w) CNCs-to-LAE. Furthermore, the physical and oxidative stability of oil-in-water emulsions containing lipid droplets coated by CNCs/LAE complexes was determined. Electrostatic complexes formed from 0.02% CNCs and 0.1% LAE produced stable Pickering emulsions that were resistant to droplet coalescence. It was also exhibited that 0.02% CNCs and 0.1% LAE complexes stabilized-emulsions was able to extend the lag phase to 20 days for lipid hydroperoxide and to 14 days for hexanal production. This study shows that food-grade Pickering emulsions with good stability can be produced by CNCs with LAE complexes.
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