Recent development in food emulsion stabilized by plant-based cellulose nanoparticles
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A2 Katsausartikkeli tieteellisessä aikakauslehdessä
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Date
2021-12
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en
Pages
14
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Current Opinion in Colloid and Interface Science, Volume 56
Abstract
In this review, we discuss the application of cellulose nanoparticles as a sustainable and cost-effective source of green stabilizers for formulation of foodstuff. Fibrillar cellulose nanocrystal and nanofibril stabilize Pickering systems because of their ability to adsorb at the oil/water interfaces, forming protective layers. They also form associative structures in the continuous phase, increasing their viscoelastic properties and preventing flocculation. We describe the chemical and structural features of nanocelluloses and discuss the principles that support their utilization as stabilizers, especially in the context of recent prospects in food and health domains, given safety and regulatory advances. In addition, we describe the benefits of combining nanocelluloses with other food ingredients to extend their functional attributes. Particularly, nanocellulose-based Pickering emulsions are used to create edible soft materials with multiple functionalities. This article is expected to stimulate the use of nanocelluloses as functional ingredients to create food products with improved performance and novel properties.Description
| openaire: EC/H2020/788489/EU//BioELCell Funding Information: This work was supported by the Natural Science Foundation of Heilongjiang Province (YQ2021C009 and YQ2021C008) and the Fundamental Research Funds for the Central Universities (No. 2572021BB04). O.J.R. also acknowledges support by the Canada Excellence Research Chair Initiative, the Canada Foundation for Innovation (CFI), and the European Research Council under the European Union's Horizon 2020 Research and Innovation Program (ERC Advanced Grant Agreement 788489, ?BioElCell?). Funding Information: This work was supported by the Natural Science Foundation of Heilongjiang Province ( YQ2021C009 and YQ2021C008 ) and the Fundamental Research Funds for the Central Universities (No. 2572021BB04 ). O.J.R. also acknowledges support by the Canada Excellence Research Chair Initiative , the Canada Foundation for Innovation (CFI) , and the European Research Council under the European Union’s Horizon 2020 Research and Innovation Program (ERC Advanced Grant Agreement 788489 , “BioElCell”). Publisher Copyright: © 2021 Elsevier Ltd
Keywords
Cellulose nanocrystals, Cellulose nanofibrils, Cellulose nanoparticles, Food emulsions, Pickering emulsions
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Citation
Zhu, M, Huan, S, Liu, S, Li, Z, He, M, Yang, G, Liu, S, McClements, D J, Rojas, O J & Bai, L 2021, ' Recent development in food emulsion stabilized by plant-based cellulose nanoparticles ', Current Opinion in Colloid and Interface Science, vol. 56, 101512 . https://doi.org/10.1016/j.cocis.2021.101512
