College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
Carbohydr Polym. 2021 Feb 15;254:117415. doi: 10.1016/j.carbpol.2020.117415. Epub 2020 Nov 22.
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.
葡萄柚皮纳米原纤纤维素（GNFC）被用作冰淇淋中的脂肪替代品。使用 TEM、SEM 和 XRD 对 GNFC 进行了表征。研究了 GNFC 对冰淇淋的质构剖面、流变特性、抗融性、感官特性、微观结构和总能量（GE）的影响。结果表明，GNFC 呈短棒状晶体。添加 GNFC 的冰淇淋表现出弹性主导的行为和更好的质构特性。当 GNFC 添加量为 0.4%时，冰淇淋呈现出理想的三维网络结构，感官评价得分达到最高水平。随着脂肪的减少，冰淇淋的 GE 显著降低，最大降低率为 17.90%。此外，体外模拟消化的结果表明，由于 GNFC 上的脂肪液滴聚集，GNFC 的添加和脂肪的减少显著抑制了冰淇淋的脂肪消化率。本研究为利用农业废弃物制备的 GNFC 作为食品中脂肪替代品的应用提供了新的可持续视角。
