Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream

• Published in: Carbohydrate polymers 2021-02, Vol.254, p.117415, Article 117415
• Main Authors: Yu, Ben, Zeng, Xue, Wang, Lufeng, Regenstein, Joe M.
• Format: Article
• Language: English
• Subjects: Cellulose - chemistry; Cellulose - pharmacology; Citrus paradisi - chemistry; Cyclic N-Oxides - chemistry; Digestion - drug effects; Elasticity; Fat substitute; Fat Substitutes - chemistry; Fat Substitutes - pharmacology; Fatty Acids, Nonesterified - chemistry; Food Handling - methods; Freezing; Gastric Juice - chemistry; Gastric Juice - drug effects; Grapefruit peel nanofibrillated cellulose; Hydrogen-Ion Concentration; Ice Cream; Leucine - chemistry; Lipid digestion; Low calorie; Nanofibers - chemistry; Nanoparticles - chemistry; Plant Extracts - chemistry; Plant Extracts - pharmacology; Rheology - methods; Taste
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2020.117415

[Display omitted] •Nanofibrillated cellulose from grapefruit peel (GNFC) was prepared by TEMPO-mediated system.•GNFC was short rod-shaped crystal with rod length of roughly 200 nm and diameter of 40−80 nm.•Addition of GNFC increased the melting resistance of ice cream.•GNFC significantly inhibited the digestion of protein and fat in ice cream during in vitro digestion process.•GNFC was found to have potential in the reduction of fat in ice cream. Grapefruit peel nanofibrillated cellulose (GNFC) was used as fat substitute in ice cream. GNFC was characterized by TEM, SEM, and XRD. The effects of GNFC on textural profiles, rheological properties, melting resistance, sensory properties, microstructure, and gross energy (GE) of ice cream were investigated. The results showed that GNFC was short rod-shaped crystal. Ice cream added with GNFC exhibited elastic-dominated behavior and better textural properties. The sensory evaluation score reached the highest level with desirable three-dimensional network structure at 0.4 % GNFC addition. GE of ice cream significantly decreased with reducing fat with maximal reduction rate of 17.90 %. Furthermore, the results of in vitro simulated digestion showed that GNFC addition and fat reduction significantly inhibited fat digestibility of ice cream due to coalescence of fat droplets on GNFC. This study provides new sustainable perspectives for the application of GNFC prepared from agricultural waste as fat substitute in food products.