Gogoi Parmita, Manhot Nikhil Kumar, Gautam Gitanjali, Duary Raj Kumar
Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India.
Department of Food Technology, Rajiv Gandhi University, Rono-Hills, Doimukh, Arunachal Pradesh 781112 India.
Food Sci Biotechnol. 2023 Dec 12;33(8):1859-1869. doi: 10.1007/s10068-023-01477-w. eCollection 2024 Jun.
Pickering based emulsion system are been gaining interest in active delivery of encapsulated molecules in food system. In the present study, cellulose nanoparticles (CNPs) were isolated from food waste (banana peel) using acid hydrolysis followed by high-intensity ultrasonication. The complex colloidal nanoparticles (CNPSPH) were fabricated using hydrogen bonding and electrostatic interactions between cellulose nanoparticles and soy protein hydrolysates. With 400 W power level for 30 min, size of 53.11 ± 1.45 nm with polydispersity index of 0.21 ± 0.21 and Zeta potential of - 34.33 ± 0.77 were noted for generated CNPs. The three-phase contact angle (o/w) of CNPSPH at a mass ratio of 1:1 CNPs to SPHs (CNPSPH 1:1) was approximately 89.07°, indicating as effective Pickering emulsifiers. Furthermore, the stability of the Pickering emulsion stabilised by CNPSPH complex was investigated under various pH and temperature conditions. The findings will provide solution in development of nanocellulose-soy protein complex particles for a stabilized Pickering emulsion formation.
The online version contains supplementary material available at 10.1007/s10068-023-01477-w.
基于Pickering乳液体系在食品体系中活性递送包封分子方面正受到关注。在本研究中，通过酸水解然后高强度超声处理从食物废料（香蕉皮）中分离出纤维素纳米颗粒（CNPs）。利用纤维素纳米颗粒与大豆蛋白水解物之间的氢键和静电相互作用制备了复合胶体纳米颗粒（CNPSPH）。在功率水平为400W下处理30分钟，所生成的CNPs的尺寸为53.11±1.45nm，多分散指数为0.21±0.21，zeta电位为-34.33±0.77。CNPs与SPHs质量比为1:1的CNPSPH（CNPSPH 1:1）的三相接触角（油/水）约为89.07°，表明其为有效的Pickering乳化剂。此外，还研究了由CNPSPH复合物稳定的Pickering乳液在各种pH和温度条件下的稳定性。这些发现将为开发用于形成稳定Pickering乳液的纳米纤维素-大豆蛋白复合颗粒提供解决方案。
在线版本包含可在10.1007/s10068-023-01477-w获取的补充材料。
