Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands.
Food Res Int. 2024 Sep;192:114830. doi: 10.1016/j.foodres.2024.114830. Epub 2024 Jul 23.
The natural dual nanofibril system consisting of the rigid semicrystalline nanofibrils disintegrated from citrus fiber (CF) and soft semiflexible nanofibrils self-assembled from glycyrrhizic acid (GA) has been recently shown to be effective structural building blocks for fabrication of emulsion gels. In this work, the effect of the CF nanofibrils prepared by different mechanical disintegration approaches (i.e., high-pressure microfluidization and hydrodynamic cavitation) on the interfibrillar CF-GA interactions and the subsequent formation and properties of emulsion gels were investigated, with the aim of evaluating the potential of the dual nanofibril-stabilized emulsion gels as templates for synthesizing all-natural edible oleogels. The obtained results demonstrate that compared to the cavitation, the high-pressure microfluidization is more capable of generating CF nanofibrils with a higher degree of nanofibrillation and individualization, thus forming a denser CF-GA gel network with higher viscoelasticity and structural stability due to the stronger multiple intrafibrillar and interfibrillar interactions. The emulsion gels stabilized by the dual nanofibril system are demonstrated to be an efficient template to fabricate solid-like oleogels, and the structural properties of the oleogels can be well tuned by the mechanical disintegration of CF and the GA nanofibril concentration. The prepared oleogels possess high oil loading capacity, dense network microstructure, superior rheological and large deformation compression performances, and satisfactory thermal stability, which is attributed to the compact and ordered CF-GA dual nanofibrillar network via multiple hydrogen-bonding interactions in the continuous phase as well as at the droplet surface. This study highlights the unique use of all-natural dual nanofibrils to develop oil structured soft materials for sustainable applications.
由柑橘纤维（CF）解纤得到的刚性半结晶纳米原纤维和甘草酸（GA）自组装得到的软半柔性纳米原纤维组成的天然双纳米原纤维体系，最近被证明是制备乳液凝胶的有效结构构建块。在这项工作中，研究了通过不同机械解纤方法（即高压微射流和水力空化）制备的 CF 纳米原纤维对纤维间 CF-GA 相互作用的影响，以及随后乳液凝胶的形成和性质，目的是评估双纳米原纤维稳定的乳液凝胶作为模板合成全天然可食用油凝胶的潜力。研究结果表明，与空化相比，高压微射流更能生成具有更高程度纳米纤维化和个体化的 CF 纳米原纤维，从而形成具有更高粘弹性和结构稳定性的更致密的 CF-GA 凝胶网络，这是由于更强的多纤维内和纤维间相互作用。双纳米原纤维体系稳定的乳液凝胶被证明是制备固态油凝胶的有效模板，油凝胶的结构性能可以通过 CF 的机械解纤和 GA 纳米原纤维浓度很好地进行调节。所制备的油凝胶具有高油负载能力、致密的网络微观结构、优异的流变学和大变形压缩性能以及令人满意的热稳定性，这归因于连续相中和液滴表面通过多重氢键相互作用形成的紧凑有序的 CF-GA 双纳米原纤维网络。这项研究突出了全天然双纳米原纤维在开发可持续应用的油结构化软材料方面的独特用途。
