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Modulating digestibility and stability of Pickering emulsions based on cellulose nanofibers
[Display omitted] •Cellulose nanofibers were extracted from cassava husks with alkaline pretreatment from chemical or enzymatic processes.•Cellulose nanofibers obtained from ethylcellulose showed surface activity.•The type of processing and modification of the cellulose influences the morphology of...
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Published in: | Food research international 2024-02, Vol.178, p.113963-113963, Article 113963 |
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Main Authors: | , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | [Display omitted]
•Cellulose nanofibers were extracted from cassava husks with alkaline pretreatment from chemical or enzymatic processes.•Cellulose nanofibers obtained from ethylcellulose showed surface activity.•The type of processing and modification of the cellulose influences the morphology of the nanofiber and interferes with the stability of the emulsion.•In vitro digestion demonstrated the high potential of emulsions as a way to control the rate of lipid digestion.
Cellulose nanofibers (CNF) have been widely studied for their biodegradability and for their unique advantages as a stabilizer in Pickering-type emulsions. However, it is challenging to produce cellulose nanofibers from agroindustry waste with good techno-functional properties, without the use of harsh process conditions. Green alternatives (eco-friendly) have been studied to obtain nanofibers, such as enzymatic hydrolysis and/or application of mechanical processes. In this work, we used acid hydrolysis (as a control and example of an efficient method), enzymatic hydrolysis and a mechanical process (ultrasound) to obtain cellulose nanofibers. We also evaluated the effect of the presence of ethyl groups in the cellulosic matrix (ethylcellulose) on the stabilizing mechanism of emulsions. All cellulose nanofibers were able to produce Pickering emulsions at concentrations of 0.01–0.05% (w/w), although showing differences in emulsion stability and digestibility. Morphology of the different cellulose nanofibers affected the viscosity of the aqueous suspensions used as continuous phase. Emulsions with nanofibers obtained from cassava peel (without the presence of ethyl groups) were stabilized only by the Pickering-type mechanism, while ethylcellulose nanofibers also showed surface activity that contributed to the stability of the emulsion. Furthermore, these latter emulsions showed greater release of free fatty acids in in vitro digestion compared to emulsions stabilized by cellulose nanofibers. Despite these differences, in vitro digestion showed the potential of applying cellulose-stabilized emulsions to control the rate of lipid digestion, due to the low amount of free fatty acids released ( |
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ISSN: | 0963-9969 1873-7145 |
DOI: | 10.1016/j.foodres.2024.113963 |