Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
Food Chem. 2025 Jan 15;463(Pt 3):141407. doi: 10.1016/j.foodchem.2024.141407. Epub 2024 Sep 23.
Cellulose nanocrystals have been obtained from maple leaves for stabilizing Pickering emulsions, but a chemical modification is required to improve hydrophobicity and the yield is relatively low due to the removal of non-cellulose components. Herein, lignin was retained while isolating cellulose from maple leaves, and the prepared lignin-containing cellulose nanocrystals (LCNCs) were applied as natural Pickering emulsion stabilizers. Rod-like shaped LCNCs with tunable lignin contents had suitable hydrophobicity and high aspect ratios, resulting in long-term stability of LCNC-stabilized Pickering emulsions. The obtained emulsions provided good encapsulation and protection of cinnamaldehyde, and the controlled release of cinnamaldehyde promoted sustained antibacterial efficacy. Both direct-contact and non-contact preservation modes were investigated for shrimp preservation, where headspace release of cinnamaldehyde from emulsions at non-contact mode was more effective in inhibiting bacterial proliferation compared to direct-contact (spray-coating) mode. This work demonstrates the feasibility of developing value-added LCNCs from maple leaves as sustainable Pickering emulsion stabilizers.
从枫树叶中提取纳米纤维素晶体来稳定 Pickering 乳液，但由于去除了非纤维素成分，需要进行化学修饰来提高疏水性，产率相对较低。本文从枫树叶中分离纤维素时保留了木质素，制备了含木质素的纳米纤维素晶体（LCNC），并将其用作天然 Pickering 乳液稳定剂。棒状的 LCNC 具有可调木质素含量，具有合适的疏水性和高纵横比，使 LCNC 稳定的 Pickering 乳液具有长期稳定性。所得到的乳液对肉桂醛具有良好的包封和保护作用，肉桂醛的控制释放促进了持续的抗菌效果。对虾的保存分别采用直接接触和非接触保存模式进行了研究，非接触（喷雾涂覆）模式下乳液中肉桂醛的顶空释放比直接接触模式更有效地抑制细菌增殖。这项工作证明了从枫树叶中开发具有附加值的 LCNC 作为可持续 Pickering 乳液稳定剂的可行性。
