Liu Yanping, Zou Ying, Hu Hong, Gao Hongxia, Yuan Yuan, Chen Mianhong, Li Ruyi, Dai Yaping, Huang Xiaobing, Zhang Chenghui, Li Jihua, Zhou Wei
Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, Guangdong, China; College of Food and Quality Engineering, Nanning University, Nanning 530200, Guangxi, China; College of Food Science & Engineering, Hainan University, Haikou 570228, Hainan, China.
Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, Guangdong, China.
Int J Biol Macromol. 2025 Apr;303:140681. doi: 10.1016/j.ijbiomac.2025.140681. Epub 2025 Feb 4.
Natural essential oils, such as d-limonene, are frequently used as flavoring agents and fragrances in the food industry. However, their susceptibility to volatilization and chemical degradation poses challenges for widespread application. In this study, cellulose nanocrystals (CNCs) and cellulose nanofibers (CNFs) were used to stabilize palm oils (POs) with different melting points to prepare Pickering emulsions (PEs) for the encapsulation of d-limonene. The physicochemical properties, environmental stability, 3D printing performance, and retention of d-limonene were explored. It results indicated that CNFs stabilized PO emulsions exhibit a stronger gel network structure, particularly pronounced in high melting point PO. CNF-stabilized emulsions enhanced stability to pH changes, salt ion, and storage conditions, due to a greater gel structure. Notably, it should be noted that CNCs and CNFs slowed down the release of d-limonene in both fresh and heat-treated emulsions. Furthermore, CNCs and CNFs emulsions as 3D printing inks, ensure accurate and stable formation of target shapes. The volatilization of d-limonene during the process was effectively suppressed (<9 %). The lower release of d-limonene in CNF emulsions (<2.8 %) could be linked to the tight distribution of CNF particles between the oil/water interface and the droplets, which makes the emulsion more resistant to extrusion. This study provides valuable insights into the use of PEs for encapsulating flavor components in 3D printing applications.
天然精油，如d-柠檬烯，在食品工业中经常用作调味剂和香料。然而，它们易挥发和化学降解的特性给广泛应用带来了挑战。在本研究中，纤维素纳米晶体（CNCs）和纤维素纳米纤维（CNFs）被用于稳定不同熔点的棕榈油（POs），以制备用于封装d-柠檬烯的Pickering乳液（PEs）。研究了其物理化学性质、环境稳定性、3D打印性能以及d-柠檬烯的保留情况。结果表明，CNFs稳定的PO乳液表现出更强的凝胶网络结构，在高熔点PO中尤为明显。由于更大的凝胶结构，CNF稳定的乳液对pH变化、盐离子和储存条件具有更高的稳定性。值得注意的是，CNCs和CNFs减缓了新鲜乳液和热处理乳液中d-柠檬烯的释放。此外，CNCs和CNFs乳液作为3D打印油墨，确保了目标形状的精确和稳定形成。在此过程中，d-柠檬烯的挥发得到有效抑制（<9%）。CNF乳液中d-柠檬烯较低的释放率（<2.8%）可能与CNF颗粒在油/水界面和液滴之间的紧密分布有关，这使得乳液更耐挤压。本研究为在3D打印应用中使用PEs封装风味成分提供了有价值的见解。
