Bernice Qiao Qing Low, Chong Wai Ting, Thilakarathna R C N, Tong Shi Cheng, Tang Teck-Kim, Phuah Eng-Tong, Lee Yee-Ying
School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia.
Malaysia Palm Oil Board, Bandar Baru Bangi, Selangor, Malaysia.
J Food Sci. 2024 Aug;89(8):5031-5046. doi: 10.1111/1750-3841.17240. Epub 2024 Jul 11.
Nanofibrillated cellulose (NFC) from plant biomass is becoming popular, attributed to the protective encapsulation of bioactive compounds in Pickering emulsion, preventing degradation and stabilizing the emulsion. NFC, as a natural dietary fiber, is a prominent fat replacer, providing a quality enhancement to reduced-fat products. In this study, NFC Pickering emulsions were prepared at NFC concentrations of 0.2%, 0.4%, 0.6%, 0.8%, and 1% to encapsulate carotenoids. The NFC Pickering emulsions at NFC concentrations of 0.4%, 0.6%, 0.8%, and 1% were incorporated into margarine-like reduced fat (3%) spreads as the aqueous phase. Characterization of both NFC Pickering emulsion and the incorporated NFC Pickering emulsion, margarine-like reduced fat spreads, was conducted with mastersizer, rheometer, spectrophotometer, and texture analyzer. The particle size (73.67 ± 0.35 to 94.73 ± 2.21 nm), viscosity (138.36 ± 3.35 to 10545.00 ± 567.10 mPa s), and creaming stability (25% to 100% stable) of the NFC Pickering emulsions were increased significantly when increasing the NFC concentration, whereas the encapsulation efficiency was highest at NFC 0.4% and 0.6%. Although imitating the viscoelastic solid-like behavior of margarine was difficult, the NFC Pickering emulsion properties were still able to enhance hardness, slip melting point, and color of the reduced fat spreads compared to the full-fat margarine, especially at 0.6% of NFC. Overall, extensive performances of NFC can be seen in encapsulating carotenoids, especially at NFC concentrations of 0.4% and 0.6%, with the enhancement of Pickering emulsion stability while portraying futuristic possibilities as a fat replacer in margarine optimally at 0.6% of NFC concentration. PRACTICAL APPLICATION: Nanocellulose extracted from palm dried long fiber was utilized to encapsulate carotenoids and replace fats in margarine-like reduced fat (3%) spreads. Our study portrayed high encapsulation efficiency and successful fat replacement with promising stability performances. Hence, nanocellulose displayed extensive potential as encapsulating agents and fat replacers while providing quality and sustainability enhancements in reduced-fat food.
源自植物生物质的纳米纤化纤维素（NFC）正变得越来越受欢迎，这归因于其在皮克林乳液中对生物活性化合物的保护性包封，可防止降解并稳定乳液。NFC作为一种天然膳食纤维，是一种显著的脂肪替代品，可提升低脂产品的品质。在本研究中，制备了NFC浓度分别为0.2%、0.4%、0.6%、0.8%和1%的NFC皮克林乳液以包封类胡萝卜素。将NFC浓度为0.4%、0.6%、0.8%和1%的NFC皮克林乳液作为水相加入到类似人造黄油的低脂（3%）涂抹酱中。使用激光粒度分析仪、流变仪、分光光度计和质地分析仪对NFC皮克林乳液以及添加了NFC皮克林乳液的类似人造黄油的低脂涂抹酱进行了表征。随着NFC浓度的增加，NFC皮克林乳液的粒径（73.67±0.35至94.73±2.21纳米）、粘度（138.36±3.35至10545.00±567.10毫帕秒）和乳析稳定性（25%至100%稳定）显著提高，而包封效率在NFC为0.4%和0.6%时最高。尽管难以模仿人造黄油的粘弹性固体行为，但与全脂人造黄油相比，NFC皮克林乳液的特性仍能提高低脂涂抹酱的硬度、滑熔点和色泽，尤其是在NFC含量为0.6%时。总体而言，NFC在包封类胡萝卜素方面表现出广泛的性能，特别是在NFC浓度为0.4%和0.6%时，既能增强皮克林乳液的稳定性，又能在NFC浓度为0.6%时最佳地展现其作为人造黄油中脂肪替代品的未来可能性。实际应用：从棕榈干长纤维中提取的纳米纤维素被用于包封类胡萝卜素，并替代类似人造黄油的低脂（3%）涂抹酱中的脂肪。我们的研究显示出高包封效率和成功的脂肪替代，以及良好的稳定性。因此，纳米纤维素作为包封剂和脂肪替代品具有广泛的潜力，同时能提升低脂食品的品质和可持续性。
