Structural properties and foaming of plant cell wall polysaccharide dispersions

• Published in: Carbohydrate polymers 2017-10, Vol.173, p.508-518
• Main Authors: Beatrice, Cesar A.G., Rosa-Sibakov, Natalia, Lille, Martina, Sözer, Nesli, Poutanen, Kaisa, Ketoja, Jukka A.
• Format: Article
• Language: English
• Subjects: Bubble; Cellulose nanofibre; Dispersion; Polysaccharide; Structure; Xylan
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2017.06.028

•Xylan acted as a surfactant in mixing of cellulose nanofibres and polysaccharides.•Pectin enhanced mechanical properties of xylan-based foams.•Type of cellulose nanofibres influenced bubble size and foam stability.•TEMPO-oxidized cellulose nanofibres interacted strongly with xyloglucan.•High-shear-rate flow generated cellulose-nanofibre flocs with plate-like geometry. Water suspensions of cellulose nanofibres with xylan, xyloglucan and pectin were studied for foaming and structural properties as a new means for food structuring. The dispersions were analysed with rheological measurements, microscopy and optical coherence tomography. A combination of xylan with TEMPO-oxidized nanocellulose produced a mixture with well-dispersed air bubbles, while the addition of pectin improved the elastic modulus, hardness and toughness of the structures. A similar structure was observed with native nanocellulose, but the elastic modulus was not as high. Shear flow caused cellulose nanofibres to form plate-like flocs in the suspension that accumulated near bubble interfaces. This tendency could be affected by adding laccase to the dispersion, but the effect was opposite for native and TEMPO-oxidized nanocellulose. Nanocellulose type also influenced the interactions between nanofibers and other polysaccharides. For example, xyloglucan interacted strongly with TEMPO-oxidized nanocellulose (high storage modulus) but not with native nanocellulose.