1
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Hu M, Lv X, Wang Y, Ma L, Zhang Y, Dai H. Recent advance on lignin-containing nanocelluloses: The key role of lignin. Carbohydr Polym 2024; 343:122460. [PMID: 39174133 DOI: 10.1016/j.carbpol.2024.122460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 06/13/2024] [Accepted: 07/02/2024] [Indexed: 08/24/2024]
Abstract
Nanocelluloses (NCs) isolated from lignocellulosic resources usually require harsh chemical pretreatments to remove lignin, which face constraints such as high energy consumption and inefficient resource utilization. An alternative strategy involving the partial retention of lignin can be adopted to endow NCs with better versatility and functionality. The resulting lignin-containing nanocelluloses (LNCs) generally possess better mechanical property, thermal stability, barrier property, antioxidant activity, and surface hydrophobicity than lignin-free NCs, which have attracted extensive interest as a promising green nanomaterial for numerous applications. This review provides a comprehensive overview of the recent advances in the preparation, properties, and food application of LNCs. The effect of residual lignin on the preparation and properties of LNCs is discussed. Furthermore, the key roles of lignin in the properties of LNCs, including particle size, crystalline structure, dispersibility, thermal, mechanical, antibacterial, rheological and adhesion properties, are summarized comprehensively. Furthermore, capitalizing on their dietary fiber and nanostructure properties, the food applications of LNCs in the forms of films, gels and emulsions are also discussed. Finally, the challenges and opportunities regarding the development of LNCs are provided.
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Affiliation(s)
- Mengtao Hu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiangxiang Lv
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuxi Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Muhammad AH, Asma M, Hamed YS, Hameed A, Abdullah, Jian W, Peilong S, Kai Y, Ming C. Enhancing cellulose-stabilized multiphase/Pickering emulsions systems: A molecular dynamics perspective. Int J Biol Macromol 2024; 277:134244. [PMID: 39084436 DOI: 10.1016/j.ijbiomac.2024.134244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 07/20/2024] [Accepted: 07/26/2024] [Indexed: 08/02/2024]
Abstract
Cellulose stabilized multiphase systems (CSMS) have garnered significant attention due to their ultra-stabilization mechanism and vast potential across different fields. CSMS have found valuable applications in scientific disciplines, including Food Science, Pharmaceutical Science, Material Science, and related fields, owing to their beneficial attributes such as sustainability, safety, renewability, and non-toxicity. Furthermore, MPS exhibit novel characteristics that enable multiple mechanisms to produce HIPEs, aerogels, and oleogels revealing undiscovered information. Therefore, to explore the undiscovered phenomena of MPS, molecular level insights using advanced simulation/computational approaches are essential. The molecular dynamics simulation (MDS), play a valuable role in analyzing the interactions of ternary interphase. The MDS have successfully quantified the interactions of MPS by generating, visualizing, and analyzing trajectories. Through MDS, researchers have explored CSMS at the molecular level and advanced their applications in 3D printing, packaging, preparation, drug delivery, encapsulation, biosensors, electronic devices, biomaterials, and energy conservation. This review highlights the remarkable advancements in CSMS over the past five years, along with contributions of MDS in evaluating the relationships that dictate the functionality and properties of CSMS. By integrating experimental and computational methods, we underscore the potential to innovate and optimize these multiphase systems for groundbreaking applications.
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Affiliation(s)
- Ahsan Hafiz Muhammad
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China.
| | - Mumtaz Asma
- College of Resources and Environment, South China University of Technology, Guangzhou 510640, China
| | - Yahya S Hamed
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China; Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Aneela Hameed
- Department of Animal Food Products Technology, Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan 60600, Pakistan
| | - Abdullah
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China
| | - Wang Jian
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China
| | - Sun Peilong
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China
| | - Yang Kai
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China.
| | - Cai Ming
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou, Zhejiang 310014, People's Republic of China.
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3
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Cheng M, Shu Y, Li M, Li C, Liang T, Zhang Z. Characterisation of an edible active film prepared from bacterial nanocellulose/forsythia essential oil Pickering emulsions with funoran and its application in fresh meat. Int J Biol Macromol 2024; 280:136141. [PMID: 39349084 DOI: 10.1016/j.ijbiomac.2024.136141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2024] [Revised: 09/26/2024] [Accepted: 09/27/2024] [Indexed: 10/02/2024]
Abstract
This study sought to develop an edible active film by integrating Pickering emulsions of forsythia essential oil and bacterial nanofibers at various concentrations into a film-forming matrix composed of funoran (F). The stability of the emulsions was evaluated through examination of the micro-morphology, particle size and distribution, 7-day emulsification index, and embedding rate of the Pickering emulsions. Subsequently, selected Pickering emulsions were incorporated into F to generate the edible active film. Scanning electron microscopy, Fourier-transform infrared spectroscopy, and Raman spectroscopy revealed that the Pickering emulsion was uniformly distributed throughout the F film, interconnected by hydrogen bonds. X-ray Diffraction spectra exhibited changes in peak intensity and shifts in position attributable to the edible active film. Pickering emulsion had a minimal impact on thermal stability. The film's tensile strength significantly increased, while elongation at break decreased. The heightened concentration of hydroxyl groups in the film led to increased thickness, reduced moisture content, and enhanced hygroscopicity. The edible active film exhibited superior antioxidant and antibacterial properties, thereby more efficiently shielding against oxygen and water vapour. In preservation tests involving chicken and lamb, the Pickering emulsion led to elevations in pH, total volatile basic nitrogen, and thiobarbituric acid reactive substance levels in the meat.
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Affiliation(s)
- Ming Cheng
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China; Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan, Hebei 545000, PR China
| | - Mengli Li
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Chaoyu Li
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Tieqiang Liang
- College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, PR China.
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China.
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4
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Luo Q, Wang X, Gao Y, Wang X, Jiang F, Zhou Z, Cheng D, Dai L. Nanocellulose prepared with γ-valerolactone pretreatment and its enhancement in colored paper. Int J Biol Macromol 2024:135732. [PMID: 39349332 DOI: 10.1016/j.ijbiomac.2024.135732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Revised: 08/27/2024] [Accepted: 09/15/2024] [Indexed: 10/02/2024]
Abstract
New techniques are always demanded to pursuit green and economical ways for nanocellulose preparation. We herein proposed to use γ-valerolactone (GVL) to facilitate the nanocellulose preparation from bleached bamboo pulp fibers as a green and sustainable pretreatment. The GVL pretreatment caused the bamboo fibers to destruct, resulting in an obviously increased fine fiber content, which was systematically studied to disclose the influence of different factors on the fiber changes. The optimum GVL pretreatment conditions were determined as reaction time of 4 h, reaction temperature of 140 °C and the ratio of GVL to water of 4:1. Notably, the GVL pretreatment caused negligible changes in the functional groups on cellulose, as well as its crystalline structure. The resultant nanocellulose (i.e. G-CNF) had a width of ca. 47 nm and it showed good adsorption capacity towards RR195 dye since an impressive dye uptake rate of 46.81 % was attained. The incorporation of G-CNF significantly improved the coloring performance and the ∆E (color difference) value reached up to 33.73. Improvements in the mechanical properties of RR195 dyed paper were also observed with the incorporation of G-CNF. This work sheds light on the nanocellulose preparation with GVL pretreatment and demonstrates a feasible way to apply the resultant nanocellulose in the colored paper manufacture.
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Affiliation(s)
- Qing Luo
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xinyu Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yutong Gao
- Key Laboratory of Eco-Textiles, Ministry of Education, College of Textile Science and Engineering, Jiangnan University, Wuxi 214122, China
| | - Xiaowan Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Feng Jiang
- Zhejiang Shunpu New Material Technology Co., Ltd, Longyou 324404, China
| | - Zhaoxiang Zhou
- Zhejiang Shunpu New Material Technology Co., Ltd, Longyou 324404, China
| | - Dong Cheng
- Guangdong Guanhao New Materials R&D Co., Ltd, Zhuhai 519070, China
| | - Lei Dai
- Key Laboratory of Eco-Textiles, Ministry of Education, College of Textile Science and Engineering, Jiangnan University, Wuxi 214122, China.
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5
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Zhang Z, Hao R, Li F, Tian S, Xin X, Li G, Li D. Emulsifying properties of cellulose nanocrystals with different structures and morphologies from various solanaceous vegetable residues. Food Chem 2024; 463:141241. [PMID: 39298857 DOI: 10.1016/j.foodchem.2024.141241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 08/09/2024] [Accepted: 09/09/2024] [Indexed: 09/22/2024]
Abstract
The stems of solanaceous vegetables with attractive source of cellulose, have caused severe environmental problems as agricultural residues. For the reutilization of the residues, this study isolated cellulose nanocrystals (CNs) from the stems of tomato, eggplant, and pepper to explore their applications in Pickering emulsions. Detailed analyses of the crystalline structure and morphology revealed differences in their emulsifying properties. Tomato stem CNs had higher crystallinity of 82.1 % and a short, straight rod-like shape with a low aspect ratio of 8.0, while eggplant and pepper CNs were long, curved whisker-like fibers with lower crystallinities of 75.3 % and 75.4 %, respectively. Tomato stem CNs exhibited the best emulsifying properties, attributed to their relatively higher crystallinity and larger crystal brick size enhancing amphiphilicity, along with their lower aspect ratio improving interface coverage, which resulted in stable emulsions across different temperatures, pH levels, and ionic strengths. This study enhances our understanding of how the structure and morphology of CNs influence their emulsifying properties, thereby contributing to the promotion of agricultural waste reutilization.
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Affiliation(s)
- Zhenduo Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China
| | - Rili Hao
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China
| | - Feng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China
| | - Subo Tian
- Shandong Colorful Manor Vegetable and Food Co., Ltd., Shouguang, Shandong, China
| | - Xiaofei Xin
- Shandong Colorful Manor Vegetable and Food Co., Ltd., Shouguang, Shandong, China
| | - Guannan Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China.
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6
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Khan S, Li M, Cheng M, Shu Y, Liang T, Shah H, Zhu H, Khan S, Zhang Z. Fabrication and characterization of Karaya gum-based films reinforced with bacterial nanocellulose stabilized valerian root extract Pickering emulsion for lamb meat preservation. Int J Biol Macromol 2024; 276:133875. [PMID: 39019366 DOI: 10.1016/j.ijbiomac.2024.133875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 07/10/2024] [Accepted: 07/12/2024] [Indexed: 07/19/2024]
Abstract
A novel biodegradable film was fabricated by incorporating bacterial nanocellulose stabilized valerian root extract (VRE) Pickering emulsion into karaya gum with better antioxidant and antibacterial properties for lamb meat preservation. The valerian root extract Pickering emulsion (VPE) exhibited 98 ± 1.84 % encapsulating efficiency and excellent physical stability with an average particle size of 274.6 nm. The incorporation of VPE-5 into the film matrix increased its elongation at break (EAB), and improved water resistance and barrier properties against oxygen, water vapor, and UV light. Moreover, the antioxidant and anti-bacterial properties against S.aerous and E. coli were also improved based on VPE-5 concentration. The SEM images showed a uniform distribution of VPE-5 while FTIR and XRD revealed its compatibility with karaya gum, which improved its thermal stability. The active films showed a significant preservative effect by reducing the pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) value of lamb meat and maintained its texture and color during the storage period of 9 days at 4 °C. These results demonstrated the inclusion of VPE-5 into Karaya gum was a promising technique and offers a great potential application as a bioactive material in food packaging.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Mengli Li
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Ming Cheng
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China; Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan, Hebei 545000, PR China
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Haroon Shah
- Advanced innovation Center for Food Nutrition and human Health, Beijing Technology and Business University (BTBU), Beijing 100048, PR China
| | - Hanyu Zhu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Salman Khan
- Lab of brewing microbiology and applied enzymology, the Key Laboratory of Industrial Biotechnology of Ministry of Education, College of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China.
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7
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Yu K, Yang L, Zhang N, Wang S, Liu H. Development of nanocellulose hydrogels for application in the food and biomedical industries: A review. Int J Biol Macromol 2024; 272:132668. [PMID: 38821305 DOI: 10.1016/j.ijbiomac.2024.132668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 06/02/2024]
Abstract
As the most abundant and renewable natural resource, cellulose has attracted significant attention and research interest for the production of hydrogels (HGs). To address environmental issues and emerging demands, the benefits of naturally produced HGs include excellent mechanical properties and superior biocompatibility. HGs are three-dimensional networks created by chemical or physical cross-linking of linear or branched hydrophilic polymers and have high capacity for absorption of water and biological fluids. Although widely used in the food and biomedical fields, most HGs are not biodegradable. Nanocellulose hydrogels (NC-HGs) have been extensively applied in the food industry for detection of freshness, chemical additives, and substitutes, as well as the biomedical field for use as bioengineering scaffolds and drug delivery systems owing to structural interchangeability and stimuli-responsive properties. In this review article, the sources, structures, and preparation methods of NC-HGs are described, applications in the food and biomedical industries are summarized, and current limitations and future trends are discussed.
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Affiliation(s)
- Kejin Yu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China.
| | - Ning Zhang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China
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8
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Li M, Yu H, Gantumur MA, Guo L, Lian L, Wang B, Yu C, Jiang Z. Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review. Int J Biol Macromol 2024; 272:132937. [PMID: 38848834 DOI: 10.1016/j.ijbiomac.2024.132937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 06/02/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Over the past decade, Pickering emulsions (PEs) stabilized by protein particles have been the focus of researches. The characteristics of protein particles at the oil-water interface are crucial for stabilizing PEs. The unique adsorption behaviors of protein particles and various modification methods enable oil-water interface to exhibit controllable regulation strategies. However, from the perspective of the interface, studies on the regulation of PEs by the adsorption behaviors of protein particles at oil-water interface are limited. Therefore, this review provides an in-depth study on oil-water interfacial adsorption of protein particles and their regulation on PEs. Specifically, the formation of interfacial layer and effects of their interfacial characteristics on PEs stabilized by protein particles are elaborated. Particularly, complicated behaviors, including adsorption, arrangement and deformation of protein particles at the oil-water interface are the premise of affecting the formation of interfacial layer. Moreover, the particle size, surface charge, shape and wettability greatly affect interfacial adsorption behaviors of protein particles. Importantly, stabilities of protein particles-based PEs also depend on properties of interfacial layers, including interfacial layer thickness and interfacial rheology. This review provides useful insights for the development of PEs stabilized by protein particles based on interfacial design.
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Affiliation(s)
- Meng Li
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Haiying Yu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Lidong Guo
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Lian Lian
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Bo Wang
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China
| | - Chunmiao Yu
- Department of Food Science and Engineering, College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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9
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Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
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Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
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10
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Zhang L, Li X, Xu X, Song L, Bi A, Wu C, Ma Y, Du M. Semisolid medium internal phase emulsions stabilized by dendritic-like mushroom cellulose nanofibrils: Concentration effect and stabilization mechanism. Food Chem 2024; 436:137693. [PMID: 37832422 DOI: 10.1016/j.foodchem.2023.137693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 09/27/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023]
Abstract
Emulsions with reduced fat and natural stabilizers are currently prevalent. Herein, semisolid emulsions with an oil phase of 50 % were successfully prepared using cellulose nanofibrils from mushroom stipes as stabilizers. Cellulose nanofibrils obtained by high-pressure homogenization were dendritic-like and possessed a contact angle of 70.50 ± 0.41°. The rheological properties and stability of emulsions increased significantly as nanocellulose concentrations increased from 5 to 20 mg/mL, while nanocellulose at 25-30 mg/mL significantly reduced the storage stability and anti-lipid oxidation ability of emulsions. The microstructure of semisolid emulsions demonstrated that nanocellulose fibers at 20 mg/mL could stabilize emulsions by forming compact interfacial films around droplets and creating intensive bridging networks between neighboring droplets, while nanofibers at concentrations over 20 mg/mL easily clustered in the aqueous phase, making the droplets more susceptible to aggregation and demulsification. The results demonstrate that cellulose nanofibrils from mushroom byproducts have the potential to stabilize semisolid food-grade emulsions.
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Affiliation(s)
- Ling Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiang Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| | - Liang Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Anqi Bi
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yunjiao Ma
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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11
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Zhang Q, Kong B, Liu H, Du X, Sun F, Xia X. Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13279. [PMID: 38284612 DOI: 10.1111/1541-4337.13279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/18/2023] [Accepted: 11/21/2023] [Indexed: 01/30/2024]
Abstract
Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film-forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effectiveness of the films/coatings in preserving food. Including additional substances broadens the functionality of degradable materials. The PE packaging technology provides a safe and innovative solution for extending the shelf life and enhancing the quality of food products by protecting and releasing active components.
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Affiliation(s)
- Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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12
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Mahawar MK, Bharimalla AK, Arputharaj A, Palkar J, Dhakane-Lad J, Jalgaonkar K, Vigneshwaran N. Response surface optimization of process parameters for preparation of cellulose nanocrystal stabilized nanosulphur suspension. Sci Rep 2023; 13:20678. [PMID: 38001094 PMCID: PMC10673880 DOI: 10.1038/s41598-023-47164-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
This study employed response surface methodology (RSM) to optimize various parameters involved in the synthesis of nanosulphur (NS) stabilized by cellulose nanocrystals (CNCs). The elemental sulphur (ES) mixed with CNCs was processed in a high-pressure homogenizer to make a stable formulation of CNC-stabilized NS (CNC-NS). RSM was adopted to formulate the experiments using Box-Behnken design (BBD) by considering three independent variables i.e., ES (5, 10, 15 g), CNCs (25, 50, 75 ml), and the number of passes (NP) in the high-pressure homogenizer (1, 2, 3). For the prepared suspensions (CNC-NS), the range of the responses viz. settling time (0.84-20.60 min), particle size (500.41-1432.62 nm), viscosity (29.20-420.60 cP), and surface tension (60.35-73.61 N/m) were observed. The numerical optimization technique was followed by keeping the independent and dependent factors in the range yielded in the optimized solution viz. 46 ml (CNCs), 8 g (ES), and 2 (NP). It was interpreted from the findings that the stability of the suspension had a positive correlation with the amount of CNC while the increasing proportion of ES resulted in reduced stability. The quadratic model was fitted adequately to all the responses as justified with the higher coefficient of determination (R2 ≥ 0.88). The characterization performed by X-ray diffraction (XRD), zeta potential, Raman spectroscopy, and Fourier transform infrared spectroscopy (FTIR) revealed better-stabilizing properties of the optimized CNCs-ES suspension. The study confirmed that CNCs have the potential to be utilized as a stabilizing agent in synthesizing stable nanosulphur formulation by high-pressure homogenization.
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Affiliation(s)
- Manoj Kumar Mahawar
- ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India.
| | | | - A Arputharaj
- ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Jagdish Palkar
- ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Jyoti Dhakane-Lad
- ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Kirti Jalgaonkar
- ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - N Vigneshwaran
- ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India
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13
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Gómez Hoyos C, Botero LD, Flórez-Caro A, Velásquez-Cock JA, Zuluaga R. Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. Polymers (Basel) 2023; 15:4157. [PMID: 37896401 PMCID: PMC10610805 DOI: 10.3390/polym15204157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.
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Affiliation(s)
- Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Luis David Botero
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Andrea Flórez-Caro
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Jorge Andrés Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia;
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Alvi NUH, Mulla MY, Abitbol T, Fall A, Beni V. The Fast and One-Step Growth of ZnO Nanorods on Cellulose Nanofibers for Highly Sensitive Photosensors. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2611. [PMID: 37764641 PMCID: PMC10538090 DOI: 10.3390/nano13182611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 09/11/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023]
Abstract
Cellulose is the most abundant organic material on our planet which has a key role in our daily life (e.g., paper, packaging). In recent years, the need for replacing fossil-based materials has expanded the application of cellulose and cellulose derivatives including into electronics and sensing. The combination of nanostructures with cellulose nanofibers (CNFs) is expected to create new opportunities for the development of innovative electronic devices. In this paper, we report on a single-step process for the low temperature (<100 °C), environmentally friendly, and fully scalable CNF-templated highly dense growth of zinc oxide (ZnO) nanorods (NRs). More specifically, the effect of the degree of substitution of the CNF (enzymatic CNFs and carboxymethylated CNFs with two different substitution levels) on the ZnO growth and the application of the developed ZnO NRs/CNF nanocomposites in the development of UV sensors is reported herein. The results of this investigation show that the growth and nature of ZnO NRs are strongly dependent on the charge of the CNFs; high charge promotes nanorod growth whereas with low charge, ZnO isotropic microstructures are created that are not attached to the CNFs. Devices manufactured via screen printing/drop-casting of the ZnO NRs/CNF nanocomposites demonstrate a good photo-sensing response with a very stable UV-induced photocurrent of 25.84 µA. This also exhibits excellent long-term stability with fast ON/OFF switching performance under the irradiance of a UV lamp (15 W).
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Affiliation(s)
- Naveed Ul Hassan Alvi
- Smart Hardware, RISE Research Institutes of Sweden, Bio- and Organic Electronics, Södra Grytsgatan 4, Plan2, 602-33 Norrköping, Sweden
- Digital Cellulose Center, 602-33 Norrköping, Sweden
| | - Mohammad Yusuf Mulla
- Smart Hardware, RISE Research Institutes of Sweden, Bio- and Organic Electronics, Södra Grytsgatan 4, Plan2, 602-33 Norrköping, Sweden
- Digital Cellulose Center, 602-33 Norrköping, Sweden
| | - Tiffany Abitbol
- Digital Cellulose Center, 602-33 Norrköping, Sweden
- Smart Materials, RISE Research Institutes of Sweden, Bioeconomy & Health, Drottning Kristinas Väg 61B, 114-28 Stockholm, Sweden
| | - Andreas Fall
- Digital Cellulose Center, 602-33 Norrköping, Sweden
- Smart Materials, RISE Research Institutes of Sweden, Bioeconomy & Health, Drottning Kristinas Väg 61B, 114-28 Stockholm, Sweden
| | - Valerio Beni
- Smart Hardware, RISE Research Institutes of Sweden, Bio- and Organic Electronics, Södra Grytsgatan 4, Plan2, 602-33 Norrköping, Sweden
- Digital Cellulose Center, 602-33 Norrköping, Sweden
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Ji C, Wang Y. Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications. Adv Colloid Interface Sci 2023; 318:102970. [PMID: 37523998 DOI: 10.1016/j.cis.2023.102970] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 06/13/2023] [Accepted: 07/25/2023] [Indexed: 08/02/2023]
Abstract
Pickering emulsions have been widely studied due to their good stability and potential applications. Nanocellulose including cellulose nanocrystals (CNCs), cellulose nanofibrils (CNFs), and bacterial cellulose nanofibrils (BCNFs) has emerged as sustainable stabilizers/emulsifiers in food-related Pickering emulsions due to their favorable properties such as renewability, low toxicity, amphiphilicity, biocompatibility, and high aspect ratio. Nanocellulose can be widely obtained from different sources and extraction methods and can effectively stabilize Pickering emulsions via the irreversible adsorption onto oil-water interface. The synergistic effects of nanocellulose and other substances can further enhance the interfacial networks. The nanocellulose-based Pickering emulsions have potential food-related applications in delivery systems, food packaging materials, and fat substitutes. Nanocellulose-based Pickering emulsions as 3D printing inks exhibit good injectable and gelling properties and are promising to print spatial architectures. In the future, the utilization of biomass waste and the development of "green" and facile extraction methods for nanocellulose production deserve more attention. The stability of nanocellulose-based Pickering emulsions in multi-component food systems and at various conditions is an utmost challenge. Moreover, the case-by-case studies on the potential safety issues of nanocellulose-based Pickering emulsions need to be carried out with the standardized assessment procedures. In this review, we highlight key fundamental work and recent reports on nanocellulose-based Pickering emulsion systems. The sources and extraction of nanocellulose and the fabrication of nanocellulose-based Pickering emulsions are briefly summarized. Furthermore, the synergistic stability and food-related applications of nanocellulose-stabilized Pickering emulsions are spotlighted.
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Affiliation(s)
- Chuye Ji
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
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Sofiah AGN, Pasupuleti J, Samykano M, Kadirgama K, Koh SP, Tiong SK, Pandey AK, Yaw CT, Natarajan SK. Harnessing Nature's Ingenuity: A Comprehensive Exploration of Nanocellulose from Production to Cutting-Edge Applications in Engineering and Sciences. Polymers (Basel) 2023; 15:3044. [PMID: 37514434 PMCID: PMC10385464 DOI: 10.3390/polym15143044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/07/2023] [Accepted: 06/16/2023] [Indexed: 07/30/2023] Open
Abstract
Primary material supply is the heart of engineering and sciences. The depletion of natural resources and an increase in the human population by a billion in 13 to 15 years pose a critical concern regarding the sustainability of these materials; therefore, functionalizing renewable materials, such as nanocellulose, by possibly exploiting their properties for various practical applications, has been undertaken worldwide. Nanocellulose has emerged as a dominant green natural material with attractive and tailorable physicochemical properties, is renewable and sustainable, and shows biocompatibility and tunable surface properties. Nanocellulose is derived from cellulose, the most abundant polymer in nature with the remarkable properties of nanomaterials. This article provides a comprehensive overview of the methods used for nanocellulose preparation, structure-property and structure-property correlations, and the application of nanocellulose and its nanocomposite materials. This article differentiates the classification of nanocellulose, provides a brief account of the production methods that have been developed for isolating nanocellulose, highlights a range of unique properties of nanocellulose that have been extracted from different kinds of experiments and studies, and elaborates on nanocellulose potential applications in various areas. The present review is anticipated to provide the readers with the progress and knowledge related to nanocellulose. Pushing the boundaries of nanocellulose further into cutting-edge applications will be of particular interest in the future, especially as cost-effective commercial sources of nanocellulose continue to emerge.
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Affiliation(s)
| | - Jagadeesh Pasupuleti
- Institute of Sustainable Energy, Universiti Tenaga Nasional, Kajang 43000, Selangor, Malaysia
| | - Mahendran Samykano
- Centre for Research in Advanced Fluid and Processes, Universiti Malaysia Pahang, Gambang 26300, Pahang, Malaysia
| | - Kumaran Kadirgama
- Centre for Research in Advanced Fluid and Processes, Universiti Malaysia Pahang, Gambang 26300, Pahang, Malaysia
| | - Siaw Paw Koh
- Institute of Sustainable Energy, Universiti Tenaga Nasional, Kajang 43000, Selangor, Malaysia
| | - Sieh Kieh Tiong
- Institute of Sustainable Energy, Universiti Tenaga Nasional, Kajang 43000, Selangor, Malaysia
| | - Adarsh Kumar Pandey
- Research Centre for Nano-Materials and Energy Technology (RCNMET), School of Science and Technology, Sunway University, No. 5, Bandar Sunway, Petaling Jaya 47500, Selangor, Malaysia
- Center for Transdiciplinary Research (CFTR), Saveetha University, Chennai 602105, India
| | - Chong Tak Yaw
- Institute of Sustainable Energy, Universiti Tenaga Nasional, Kajang 43000, Selangor, Malaysia
| | - Sendhil Kumar Natarajan
- Solar Energy Laboratory, Department of Mechanical Engineering, National Institute of Technology Puducherry, University of Puducherry, Karaikal 609609, India
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17
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Perrin L, Desobry-Banon S, Gillet G, Desobry S. Phase Diagram of Pickering Emulsions Stabilized by Cellulose Nanocrystals. Polymers (Basel) 2023; 15:2783. [PMID: 37447429 DOI: 10.3390/polym15132783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/20/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
Cellulose is a promising renewable and biocompatible biopolymer for stabilizing Pickering emulsions (PEs). In the present study, PEs were produced by low-frequency ultrasounds with cellulose nanocrystals (CNCs) and caprylic/capric triglycerides. Phase diagrams allowed to understand mechanisms of formation and long-term stabilization of PEs. Emulsion type, continuous phase viscosity, and yield of oil incorporation were studied after PEs formation. Droplet size, oil release, and stability were measured weekly up to 56 days of storage. Results showed that oil mass fraction above 70% w/w led to unstable W/O PEs. Lower oil mass fraction formed O/W PEs of stability depending on CNC content and oil mass fraction. Droplet size stability increased with CNCs/oil ratio. A very low CNCs/oil ratio led to phase separation and oil release. High CNC content stabilized oil droplets surface, increased aqueous phase viscosity, and prevented creaming. Highly stable PEs were produced for CNC content above 3% (w/w) and oil mass fraction below 50% (w/w). Mechanisms for PEs formation and stabilization were proposed for various CNC contents and oil mass fractions.
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Affiliation(s)
- Louise Perrin
- Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy Cedex, France
- SAS GENIALIS Route d'Achères, 18250 Henrichemont, France
| | - Sylvie Desobry-Banon
- Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy Cedex, France
| | | | - Stephane Desobry
- Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy Cedex, France
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Benselfelt T, Kummer N, Nordenström M, Fall AB, Nyström G, Wågberg L. The Colloidal Properties of Nanocellulose. CHEMSUSCHEM 2023; 16:e202201955. [PMID: 36650954 DOI: 10.1002/cssc.202201955] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 01/16/2023] [Indexed: 06/17/2023]
Abstract
Nanocelluloses are anisotropic nanoparticles of semicrystalline assemblies of glucan polymers. They have great potential as renewable building blocks in the materials platform of a more sustainable society. As a result, the research on nanocellulose has grown exponentially over the last decades. To fully utilize the properties of nanocelluloses, a fundamental understanding of their colloidal behavior is necessary. As elongated particles with dimensions in a critical nanosize range, their colloidal properties are complex, with several behaviors not covered by classical theories. In this comprehensive Review, we describe the most prominent colloidal behaviors of nanocellulose by combining experimental data and theoretical descriptions. We discuss the preparation and characterization of nanocellulose dispersions, how they form networks at low concentrations, how classical theories cannot describe their behavior, and how they interact with other colloids. We then show examples of how scientists can use this fundamental knowledge to control the assembly of nanocellulose into new materials with exceptional properties. We hope aspiring and established researchers will use this Review as a guide.
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Affiliation(s)
- Tobias Benselfelt
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, 100 44, Stockholm, Sweden
- Wallenberg Wood Science Center, KTH Royal Institute of Technology, 100 44, Stockholm, Sweden
- School of Materials Science and Engineering, Nanyang Technological University, 639798, Singapore, Singapore
| | - Nico Kummer
- Laboratory for Cellulose & Wood Materials, Empa - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600, Dübendorf, Switzerland
- Department of Health Sciences and Technology, ETH Zürich, 8092, Zürich, Switzerland
| | - Malin Nordenström
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, 100 44, Stockholm, Sweden
- Wallenberg Wood Science Center, KTH Royal Institute of Technology, 100 44, Stockholm, Sweden
| | | | - Gustav Nyström
- Laboratory for Cellulose & Wood Materials, Empa - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600, Dübendorf, Switzerland
- Department of Health Sciences and Technology, ETH Zürich, 8092, Zürich, Switzerland
| | - Lars Wågberg
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, 100 44, Stockholm, Sweden
- Wallenberg Wood Science Center, KTH Royal Institute of Technology, 100 44, Stockholm, Sweden
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Luo Y, Wang J, Lv T, Wang H, Zhou H, Ma L, Zhang Y, Dai H. Chitosan particles modulate the properties of cellulose nanocrystals through interparticle interactions: Effect of concentration. Int J Biol Macromol 2023; 240:124500. [PMID: 37080408 DOI: 10.1016/j.ijbiomac.2023.124500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 04/10/2023] [Accepted: 04/14/2023] [Indexed: 04/22/2023]
Abstract
The physical and chemical properties of cellulose nanocrystals (CNC) were regulated by physical crosslinking with chitosan particles (CSp). At a fixed concentration (0.5 wt%) of CNC, varying CSp concentration (0.02-0.5 wt%) influenced the morphologies and chemical properties of the obtained complex particles (CNC-CSp). The results of Fourier transform infrared spectroscopy (FTIR) and zeta potential confirmed the electrostatic and hydrogen bonding interactions between CSp and CNC. At a low CSp concentration (0.02-0.05 wt%), the charge shielding effect induced the formation of particle aggregation networks, thus showing increased viscosity, turbidity and size (153.4-2605.7 nm). At a higher CSp concentration (0.1-0.5 wt%), the hydrogen bonding interaction promoted CSp adsorption onto the surface of CNC, thus facilitating the dispersion of CNC-CSp due to electrostatic repulsion caused by surface-adsorbed CSp. In addition, CSp improved the thermal stability, hydrophobicity (41.87-60.02°) and rheological properties of CNC. Compared with CNC, CNC-CSp displayed a better emulsifying ability and emulsion stability, in which CSp could play a dual role (i.e., charge regulator and stabilizer). This study suggests that introducing CSp can improve the properties and application potentials of CNC as food colloids.
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Affiliation(s)
- Yuyuan Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Junjie Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tianyi Lv
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing, Southwest University, Ministry of Education, Chongqing 400715, China.
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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20
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Tavakolian M, Koshani R, Tufenkji N, van de Ven TGM. Antibacterial Pickering emulsions stabilized by bifunctional hairy nanocellulose. J Colloid Interface Sci 2023; 643:328-339. [PMID: 37080040 DOI: 10.1016/j.jcis.2023.04.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 02/22/2023] [Accepted: 04/10/2023] [Indexed: 04/22/2023]
Abstract
HYPOTHESIS Pickering emulsions, defined as emulsions that are stabilized by colloidal particles, provide dispersion stability by preventing coalescence of the dispersed phase. In this study, we used a bifunctional hairy nanocellulose (BHNC) bearing both aldehyde and carboxylic acid groups as an stabilizer. We hypothesize that these particles as Pickering stabilizers can effectively reside at the oil-water interface, better than hairy nanocelluloses containing only carboxyl groups or aldehyde groups, and provide long-term stability without the need of any surfactants. EXPERIMENTS Varying concentrations of BHNC were tested to explore the optimal concentration that provides emulsion stability. The effects of various preparation conditions such as salt and pH were also studied. Finally, carvacrol, an antibacterial essential oil, was loaded in the oil phase to develop antibacterial emulsions. FINDINGS It was shown that a 1% BHNC suspension provides 90% and 80% stability for a duration of 30 and 60 days, respectively. A theoretical model using nuclear magnetic resonance relaxometry data is developed to prove that only a monolayer of BHNC covers oil droplets. Increasing the concentration of BHNC decreased the size of oil droplets, which as a result increases the surface area available for monolayer coverage. It was also shown that the antibacterial emulsions are highly effective against Gram-negative (i.e. E. coli) and Gram-positive (i.e. S. aureus) bacteria. Accordingly, BHNC as a highly functionalized bio-derived colloidal particle opens new opportunities for engineering highly stable Pickering emulsions.
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Affiliation(s)
- Mandana Tavakolian
- Department of Chemical Engineering, McGill University, 3610 University Street, Montreal, QC H3A 0C5, Canada; Pulp and Paper Research Centre, McGill University, 3420 University Street, Montreal, QC H3A 2A7, Canada; Quebec Centre for Advanced Materials (QCAM), 3420 University Street, Montreal, QC H3A 2A7, Canada.
| | - Roya Koshani
- Pulp and Paper Research Centre, McGill University, 3420 University Street, Montreal, QC H3A 2A7, Canada; Quebec Centre for Advanced Materials (QCAM), 3420 University Street, Montreal, QC H3A 2A7, Canada; Department of Chemistry, McGill University, 801 Sherbrooke Street West, Montreal, QC H3A 0B8, Canada.
| | - Nathalie Tufenkji
- Department of Chemical Engineering, McGill University, 3610 University Street, Montreal, QC H3A 0C5, Canada; Quebec Centre for Advanced Materials (QCAM), 3420 University Street, Montreal, QC H3A 2A7, Canada.
| | - Theo G M van de Ven
- Pulp and Paper Research Centre, McGill University, 3420 University Street, Montreal, QC H3A 2A7, Canada; Quebec Centre for Advanced Materials (QCAM), 3420 University Street, Montreal, QC H3A 2A7, Canada; Department of Chemistry, McGill University, 801 Sherbrooke Street West, Montreal, QC H3A 0B8, Canada.
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21
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Li Q, Hatakeyama M, Kitaoka T. Polysaccharide Nanofiber-Stabilized Pickering Emulsion Microparticles Induce Pyroptotic Cell Death in Hepatocytes and Kupffer Cells. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2023:e2207433. [PMID: 36978239 DOI: 10.1002/smll.202207433] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 03/10/2023] [Indexed: 06/18/2023]
Abstract
The intracellular uptake and interaction behavior of emulsion microparticles in liver cells critical to host defense and inflammation is significant to understanding their potential cytotoxicity and biomedical applications. In this study, the cell death responses of fibroblastic, hepatocyte, and Kupffer cells (KCs) induced by four types of emulsion particles that are stabilized by polysaccharide nanofibers (cellulose or chitin), an inorganic nanoparticle (β-tricalcium phosphate), or surfactants are compared. Pickering emulsion (PE) microparticles stabilized by polysaccharide nanofibers or inorganic nanoparticles have a droplet size of 1-3 µm, while the surfactant-stabilized emulsion has a diameter of ≈190 nm. Polysaccharide nanofiber-stabilized PEs (PPEs) markedly induce lactate dehydrogenase release in all cell types. Additionally, characteristic pyroptotic cell death, which is accompanied by cell swelling, membrane blebbing, and caspase-1 activation, occurs in hepatocytes and KCs. These PE microparticles are co-cultured with lipopolysaccharide-primed KCs associated with cytokine interleukin-1β release, and the PPEs demonstrate biological activity as a mediator of the inflammation response. Well-designed PPE microparticles induce pyroptosis of liver cells, which may provide new insight into regulating inflammation-related diseases for designing potent anticancer drugs and vaccine adjuvants.
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Affiliation(s)
- Qi Li
- Department of Agro-Environmental Sciences, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka, 819-0395, Japan
| | - Mayumi Hatakeyama
- Department of Agro-Environmental Sciences, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka, 819-0395, Japan
| | - Takuya Kitaoka
- Department of Agro-Environmental Sciences, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka, 819-0395, Japan
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22
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Zhang F, Shen R, Li N, Yang X, Lin D. Nanocellulose: An amazing nanomaterial with diverse applications in food science. Carbohydr Polym 2023; 304:120497. [PMID: 36641166 DOI: 10.1016/j.carbpol.2022.120497] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 11/16/2022] [Accepted: 12/20/2022] [Indexed: 12/27/2022]
Abstract
Recently, nanocellulose has gained growing interests in food science due to its many advantages including its broad resource of raw materials, renewability, interface stability, high surface area, mechanical strength, prebiotic characteristics, surface chemistry versatility and easy modification. Since then, this review summarized the sources, morphology, and structure characteristics of nanocellulose. Meanwhile, the mechanical, chemical, and combined treatment methods for the preparation of nanocellulose with desired properties were elaborated. Furthermore, the application of nanocellulose in Pickering emulsions, reinforced food packaging, functional food ingredient, food-grade hydrogels, and biosensors were emphasized. Finally, the safety, challenges, and future perspectives of nanocellulose were discussed. This work provided key developments and effective benefits of nanocellulose for future research opportunities in food.
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Affiliation(s)
- Fengrui Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Rui Shen
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Nan Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
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23
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Preparation of Pangasius hypophthalmus protein-stabilized pickering emulsions and 3D printing application. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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24
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Calvo V, Álvarez Sánchez MÁ, Güemes L, Martínez-Barón C, Baúlde S, Criado A, González-Domínguez JM, Maser WK, Benito AM. Preparation of Cellulose Nanocrystals: Controlling the Crystalline Type by One-Pot Acid Hydrolysis. ACS Macro Lett 2023; 12:152-158. [PMID: 36638204 DOI: 10.1021/acsmacrolett.2c00705] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Cellulose nanocrystals (CNCs) have aroused increasing interest owing to their renewable origin and excellent properties derived from their size and morphology. Based on their chain orientation, CNCs can be prepared as two main allomorphs (I or II). However, achieving pure CNC allomorphs still requires enhanced control on the CNCs synthesis process and improved understanding of the involved reaction parameters. In this work, we study in detail a set of parameters for CNC synthesis using one-pot acid hydrolysis and evaluate their influence on the outcome with respect to yield, purity, and repeatability. We also demonstrate that a fast, nondestructive, and accurate methodology based on dynamic light scattering is an efficient alternative to the usual structural analysis of the synthesis outcome. Finally, we provide an improved protocol to reliably obtain each allomorph with mass yields of 25% for type I and 40% for type II. Emphasis is put on the reduction of the environmental impact and the overall preparation time.
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Affiliation(s)
- Víctor Calvo
- Instituto de Carboquímica (ICB-CSIC), C/Miguel Luesma Castán 4, 50018 Zaragoza, Spain
| | | | - Lucas Güemes
- Instituto de Carboquímica (ICB-CSIC), C/Miguel Luesma Castán 4, 50018 Zaragoza, Spain
| | - Carlos Martínez-Barón
- Instituto de Carboquímica (ICB-CSIC), C/Miguel Luesma Castán 4, 50018 Zaragoza, Spain
| | - Sandra Baúlde
- Centro de Investigacións Científicas Avanzadas (CICA), As Carballeiras s/n, Campus de Elviña, 15071 A Coruña, Spain
| | - Alejandro Criado
- Centro de Investigacións Científicas Avanzadas (CICA), As Carballeiras s/n, Campus de Elviña, 15071 A Coruña, Spain
| | | | - Wolfgang K Maser
- Instituto de Carboquímica (ICB-CSIC), C/Miguel Luesma Castán 4, 50018 Zaragoza, Spain
| | - Ana M Benito
- Instituto de Carboquímica (ICB-CSIC), C/Miguel Luesma Castán 4, 50018 Zaragoza, Spain
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25
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Yang C, Li J, Zhang Y, Wu C, Li D. A pesticide sustained‐release microcapsule from cellulose nanocrystal stabilized Pickering emulsion template. J Appl Polym Sci 2023. [DOI: 10.1002/app.53716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Cai‐xia Yang
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering Xinjiang Agricultural University Urumchi People's Republic of China
| | - Jun Li
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering Xinjiang Agricultural University Urumchi People's Republic of China
| | - Yu‐qing Zhang
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering Xinjiang Agricultural University Urumchi People's Republic of China
| | - Chao Wu
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering Xinjiang Agricultural University Urumchi People's Republic of China
| | - De‐qiang Li
- Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, College of Chemistry and Chemical Engineering Xinjiang Agricultural University Urumchi People's Republic of China
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26
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He H, Teng H, An F, Wang Y, Qiu R, Chen L, Song H. Nanocelluloses review: Preparation, biological properties, safety, and applications in the food field. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Affiliation(s)
- Hong He
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch Fuzhou Fujian China
| | - Hui Teng
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Fengping An
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch Fuzhou Fujian China
| | - Yiwei Wang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian China
| | - Renhui Qiu
- College of Material Engineering Fujian Agriculture and Forestry University Fuzhou China
| | - Lei Chen
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Hongbo Song
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch Fuzhou Fujian China
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27
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Zhao X, Yang S, He F, Liu H, Mai K, Huang J, Yu G, Feng Y, Li J. Light-dimerization telechelic alginate-based amphiphiles reinforced Pickering emulsion for 3D printing. Carbohydr Polym 2023; 299:120170. [PMID: 36876785 DOI: 10.1016/j.carbpol.2022.120170] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/14/2022] [Accepted: 09/26/2022] [Indexed: 11/28/2022]
Abstract
Functional Pickering emulsions that depend on the interparticle interactions hold promise for building template materials. A novel coumarin-grafting alginate-based amphiphilic telechelic macromolecules (ATMs) undergoing photo-dimerization enhanced particle-particle interactions and changed the self-assembly behavior in solutions. The influence of self-organization of polymeric particles on the droplet size, microtopography, interfacial adsorption and viscoelasticity of Pickering emulsions were further determined by multi-scale methodology. Results showed that stronger attractive interparticle interactions of ATMs (post-UV) endowed Pickering emulsion with small droplet size (16.8 μm), low interfacial tension (9.31 mN/m), thick interfacial film, high interfacial viscoelasticity and adsorption mass, and well stability. The high yield stress, outstanding extrudability (n1 < 1), high structure maintainability, and well shape retention ability, makes them ideal inks for direct 3D printing without any additions. The ATMs provides an increased capacity to produce stable Pickering emulsions with tailoring their interfacial performances and, providing a platform for fabricating and developing alginate-based Pickering emulsion-templated materials.
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Affiliation(s)
- Xinyu Zhao
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Shujuan Yang
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Furui He
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Haifang Liu
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Keyang Mai
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Junhao Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Gaobo Yu
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China
| | - Yuhong Feng
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China.
| | - Jiacheng Li
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education and School of Chemical Engineering and Technology, Hainan University, Haikou, Hainan 570228, China.
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28
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Li Z, Anankanbil S, Pedersen JN, Nadzieja M, Guo Z. Nanocellulose Fractionated from TEMPO-Mediated Oxidation of Cellulose as An Energy-free Ingredient for Stabilizing Pickering Emulsion. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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29
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Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227872. [PMID: 36431978 PMCID: PMC9693335 DOI: 10.3390/molecules27227872] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 10/27/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields-such as food, cosmetics, biomedicine, etc.-are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.
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30
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Nanofibers of Jussara Pulp: A Tool to Prevent the Loss of Thermal Stability and the Antioxidant Activity of Anthocyanins after Simulated Digestion. Processes (Basel) 2022. [DOI: 10.3390/pr10112343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Electrospinning can produce a new composite for coating sensitive bioactive compounds, such as anthocyanins, and the product obtained from this process presents characteristics that potentialize the application of natural pigments in foodstuffs. The present work aimed to develop a new nanofiber composite with incorporated anthocyanins from jussara pulp using polyethylene oxide through electrospinning. A decay in the percentage of anthocyanins during digestion was observed. However, the polymeric solution and composites produced maintained the antioxidant activity, showing their protective effect on bioactive compounds; furthermore, both nanofibers and polymer solution improved the thermal stability of the anthocyanins. Thus, the results obtained potentiate electrospinning composites in processed food products since the nanofibers presented superior thermal stability and antioxidant activity, even after the digestion process in vitro.
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31
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Gupta N, Mahur BK, Izrayeel AMD, Ahuja A, Rastogi VK. Biomass conversion of agricultural waste residues for different applications: a comprehensive review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:73622-73647. [PMID: 36071366 DOI: 10.1007/s11356-022-22802-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Accepted: 08/26/2022] [Indexed: 06/15/2023]
Abstract
Agricultural waste residues (agro-waste) are the source of carbohydrates that generally go in vain or remain unused despite their interesting morphological, chemical, and mechanical properties. With rapid urbanization, there is a need to valorize this waste due to limited non-renewable resources. Utilizing agro-waste also prevents the problems like burning and inefficient disposal that otherwise lead to immense pollution worldwide. In addition, conversion of biomass to value-added products like earthen cups, weaving baskets, and bricks is equally beneficial for the rural population as it provides secondary income, creates jobs, and improves rural people's lifestyles. This review paper will discuss an overview of different applications utilizing agro-waste residues. In particular, agro-wastes used as construction material, bio-fertilizers, pulp and paper products, packaging products, tableware, heating applications, biocomposites, nano-cellulosic materials, soil stabilizers, bioplastics, fire-retardant additive, dye removal, and biofuels will be summarized. Finally, several commercially available agro-waste products will also be discussed, emphasizing the circular economy.
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Affiliation(s)
- Nitin Gupta
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India
| | - Bhupender Kumar Mahur
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India
| | | | - Arihant Ahuja
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India
| | - Vibhore Kumar Rastogi
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India.
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32
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Wang D, Wang K, Zhao L, Liu X, Hu Z. Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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33
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Li F, Zhang Y, Tang X, Song P, Su L, Fan J. Improving emulsifying properties of carboxylated microcrystalline cellulose by calcium bridging to hydrophobic peptides. Food Chem 2022; 384:132422. [DOI: 10.1016/j.foodchem.2022.132422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 01/18/2022] [Accepted: 02/07/2022] [Indexed: 11/04/2022]
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34
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Cai Y, Zhang Y, Qu Q, Xiong R, Tang H, Huang C. Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8165-8187. [PMID: 35767840 DOI: 10.1021/acs.jafc.2c02248] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Beneficial functional lipids are essential nutrients for the growth and development of humans and animals, which nevertheless possess poor chemical stability because of heat/light-sensitivity. Various encapsulation technologies have been developed to protect these nutrients against adverse factors. Different microstructures are exhibited through different encapsulation methods, which influence the encapsulation efficiency and release behavior at the same time. This review summarizes the effects of preparation methods and process parameters on the microstructures of capsules at first. The mechanisms of the different microstructures on encapsulation efficiency and controlled release behavior of core materials are analyzed. Next, a comprehensive overview on the beneficial functional lipids capsules in the latest food and biomedicine applications are provided as well as the matching relationship between the microstructures of the capsules and applications are discussed. Finally, the remaining challenges and future possible directions that have potential interest are outlined. The purpose of this review is to convey the construction of beneficial functional lipids capsules and the function mechanism, a critical analysis on its current status and challenges, and opinions on its future development. This review is believed to promote communication among the food, pharmacy, agronomy, engineering, and nutrition industries.
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Affiliation(s)
- Yixin Cai
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Yingying Zhang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Qingli Qu
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Ranhua Xiong
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, P. R. China
| | - Chaobo Huang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
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35
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Yuan Z, Xu X, Xu J, Zhu D, Liu J, Liu H. Emulsifying properties of homogenized soybean hull suspensions as stabilizers for Oil/Water emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhiheng Yuan
- College of Food Science and Technology Bohai University Jinzhou 121013 China
| | - Xinyue Xu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
| | - Jiaxin Xu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
| | - Danshi Zhu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Jun Liu
- Shandong Yuwang Ecogical Food Industry Co. Ltd. Yucheng 251200 China
| | - He Liu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
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36
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Wang J, Zhang K, Zhang L, Song Z, Shang S, Liu H, Wang D. Preparation and stabilization of Pickering emulsions by cationic cellulose nanocrystals synthesized from deep eutectic solvent. Int J Biol Macromol 2022; 209:1900-1913. [PMID: 35487379 DOI: 10.1016/j.ijbiomac.2022.04.164] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 04/19/2022] [Accepted: 04/22/2022] [Indexed: 12/24/2022]
Abstract
In this work, short rod-like cationic cellulose nanocrystals (AH-CNCs) were prepared by sodium periodate oxidation combined with deep eutectic solvent method. The effects of different content AH-CNCs on the properties of the emulsion were studied. With the increase of AH-CNCs content, the diameter of emulsion droplets decreased and the stabilization time prolonged. The electrostatic attraction between the negative charge accumulated at the oil-water interface and AH-CNCs with positive charge improved the stability of the emulsion. Then, the rheological properties showed the interaction of nanocellulose in the continuous phase increased the viscosity of the emulsion. In addition, the droplet diameter of emulsion of 120 s was smaller at different ultrasonic time, the particle size distribution of emulsion changed from monodisperse to polydisperse with the increase of oil volume, the salt concentration had little effect on the droplet size of emulsion, and the preparation of emulsion under acidic conditions was more stable.
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Affiliation(s)
- Jin Wang
- Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Key Lab. of Biomass Energy and Material, Key and Open Lab. of Forest Chemical Engineering, SFA, National Engineering Lab. for Biomass Chemical Utilization, Nanjing 210042, Jiangsu Province, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Kaitao Zhang
- Fiber and Particle Engineering Research Unit University of Oulu, P.O. Box 4300, FI-90014 Oulu, Finland
| | - Lei Zhang
- Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Key Lab. of Biomass Energy and Material, Key and Open Lab. of Forest Chemical Engineering, SFA, National Engineering Lab. for Biomass Chemical Utilization, Nanjing 210042, Jiangsu Province, China
| | - Zhanqian Song
- Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Key Lab. of Biomass Energy and Material, Key and Open Lab. of Forest Chemical Engineering, SFA, National Engineering Lab. for Biomass Chemical Utilization, Nanjing 210042, Jiangsu Province, China
| | - Shibin Shang
- Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Key Lab. of Biomass Energy and Material, Key and Open Lab. of Forest Chemical Engineering, SFA, National Engineering Lab. for Biomass Chemical Utilization, Nanjing 210042, Jiangsu Province, China
| | - He Liu
- Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Key Lab. of Biomass Energy and Material, Key and Open Lab. of Forest Chemical Engineering, SFA, National Engineering Lab. for Biomass Chemical Utilization, Nanjing 210042, Jiangsu Province, China
| | - Dan Wang
- Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Key Lab. of Biomass Energy and Material, Key and Open Lab. of Forest Chemical Engineering, SFA, National Engineering Lab. for Biomass Chemical Utilization, Nanjing 210042, Jiangsu Province, China.
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37
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Klojdová I, Stathopoulos C. The Potential Application of Pickering Multiple Emulsions in Food. Foods 2022; 11:foods11111558. [PMID: 35681307 PMCID: PMC9180460 DOI: 10.3390/foods11111558] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/16/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107480] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Ni Y, Wu J, Jiang Y, Li J, Fan L, Huang S. High-internal-phase pickering emulsions stabilized by ultrasound-induced nanocellulose hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107395] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Honciuc A, Negru OI. Role of Surface Energy of Nanoparticle Stabilizers in the Synthesis of Microspheres via Pickering Emulsion Polymerization. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:995. [PMID: 35335808 PMCID: PMC8949673 DOI: 10.3390/nano12060995] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 02/06/2023]
Abstract
Polymer microspheres are important for a variety of applications, such as ion exchange chromatography, catalyst supports, absorbents, etc. Synthesis of large microspheres can be challenging, because they cannot be obtained easily via classic emulsion polymerization, but rather by more complex methods. Here, we present a facile method for obtaining polymer microspheres, beyond 50 μm, via Pickering emulsion polymerization. The method consists in creating oil-in-water (o/w) Pickering emulsion/suspension from vinyl bearing monomers, immiscible with water, whereas silica nanoparticles (NPs), bearing glycidyl functionalities, have a stabilizing role by adsorbing at the monomer/water interface of emulsion droplets. The emulsion is polymerized under UV light, and polymer microspheres decorated with NPs are obtained. We discovered that the contact angle of the NPs with the polymer microsphere is the key parameter for tuning the size and the quality of the obtained microspheres. The contact angle depends on the NPs' interfacial energy and its polar and dispersive contributions, which we determine with a newly developed NanoTraPPED method. By varying the NPs' surface functionality, we demonstrate that when their interfacial energy with water decreases, their energy of adhesion to water increases, causing the curvature of the polymer/water interface to decrease, resulting in increasingly larger polymer microspheres.
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Affiliation(s)
- Andrei Honciuc
- Electroactive Polymers and Plasmochemistry Laboratory, “Petru Poni” Institute of Macromolecular Chemistry, Aleea Gr. Ghica Voda 41A, 700487 Iasi, Romania;
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Chen R, Ma Z, Sun D, Wang X, Han Y. Cellulose I nanocrystals (CNCs I) prepared in mildly acidic lithium bromide trihydrate (MALBTH) and their application for stabilizing Pickering emulsions. Int J Biol Macromol 2022; 201:59-66. [PMID: 34973269 DOI: 10.1016/j.ijbiomac.2021.12.110] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 11/13/2021] [Accepted: 12/18/2021] [Indexed: 01/04/2023]
Abstract
This study proposed a sustainable method to prepare cellulose I nanocrystals (CNCs I) from microcrystalline cellulose (MCC) in a mildly acidic lithium bromide trihydrate (MALBTH) system, a concentrated (50 wt%) solution of LiBr in water with recyclable formic acid (FA). First, the MCC was treated in the MALBTH system to generate CNCs with a uniform size, yield higher than 68.49% and crystallinity of 84.02%. Then, the CNCs could application for stabilizing Pickering emulsions for at least 15 days. Furthermore, FA was easily recycled from the MALBTH system, and the yield of the CNCs produced from the hydrolysis of MCC by using the recycled FA was still higher than 60%. Finally, this study provided a sustainable and green production of CNCs. A low-cost and environmentally friendly pathway to recover FA from the MALLBTH system at a high yield was still realized.
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Affiliation(s)
- Rui Chen
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials College of Light Industry and Chemical Engineering Dalian Polytechnic University, Dalian 116034, China
| | - Zihao Ma
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials College of Light Industry and Chemical Engineering Dalian Polytechnic University, Dalian 116034, China
| | - Dayin Sun
- Institute of Polymer Science and Engineering, Department of Chemical Engineering, Tsinghua University, Beijing 100084, China
| | - Xing Wang
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials College of Light Industry and Chemical Engineering Dalian Polytechnic University, Dalian 116034, China.
| | - Ying Han
- Liaoning Key Lab of Lignocellulose Chemistry and Biomaterials College of Light Industry and Chemical Engineering Dalian Polytechnic University, Dalian 116034, China.
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Huang Q, Huang Q, Wang Y, Lu X. Development of wet media milled purple sweet potato particle-stabilized pickering emulsions: The synergistic role of bioactives, starch and cellulose. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112964] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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43
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Koroleva MY, Yurtov EV. Pickering emulsions: properties, structure, using as colloidosomes and stimuli-responsive emulsions. RUSSIAN CHEMICAL REVIEWS 2022. [DOI: 10.1070/rcr5024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Xiao Z, Yang X, Zhao W, Wang Z, Ge Q. Physicochemical properties of insoluble dietary fiber from pomelo (
Citrus grandis
) peel modified by ball milling. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Zhuqian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Xinyi Yang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Wenwen Zhao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Zhenzhen Wang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
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Yuan K, Li X, Yang X, Luo S, Yang X, Guo Y. Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Abstract
In this study, the effect of bacterial cellulose nanofibers (BCNF) incorporation on the structural and rheological properties of casein gels was investigated, where the mixed BCNF and casein gels were prepared by adding gluconic acid δ-lactone (GDL) to acidify the mixed polymer solutions at 3.0% casein concentration (w/v) and varying BCNF concentrations (0–0.5%, w/v). By changing the addition amount of GDL, the mechanical and structural properties of the mixed gels were studied at above, near and below the electric point (pI) of the casein. At pH above the pI of the casein, the introduction of BCNF initially increased the gel strength, but further addition of BCNF weakened the mixed gels. At near and below the pI of the casein, the incorporation of BCNF continuously increased the gel strength. Besides, all gels showed good structural homogeneity, without macroscopic phase separation occurring, which indicated good compatibility of BCNF with the casein gels.
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Affiliation(s)
- Kai Yuan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Xiaofei Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Xudong Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Shuai Luo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
- National Research & Development Center of Apple Processing Technology , Xi’an , P. R. China
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Zhang K, Wang W, Zhao K, Ma Y, Wang Y, Li Y. Recent development in foodborne nanocellulose: Preparation, properties, and applications in food industry. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101410] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Ghavidel N, Fatehi P. Recent Developments in the Formulation and Use of Polymers and Particles of Plant-based Origin for Emulsion Stabilizations. CHEMSUSCHEM 2021; 14:4850-4877. [PMID: 34424605 DOI: 10.1002/cssc.202101359] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/20/2021] [Indexed: 06/13/2023]
Abstract
The main scope of this Review was the recent progress in the use of plant-based polymers and particles for the stabilization of Pickering and non-Pickering emulsion systems. Due to their availability and promising performance, it was discussed how the source, modification, and formulation of cellulose, starch, protein, and lignin-based polymers and particles would impact their emulsion stabilization. Special attention was given toward the material synthesis in two forms of polymeric surfactants and particles and the corresponding formulated emulsions. Also, the effects of particle size, degree of aggregation, wettability, degree of substitution, and electrical charge in stabilizing oil/water systems and micro- and macro-structures of oil droplets were discussed. The wide range of applications using such plant-based stabilizers in different technologies as well as their challenge and future perspectives were described.
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Affiliation(s)
- Nasim Ghavidel
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
| | - Pedram Fatehi
- Chemical Engineering Department, Green Processes Research Centre, Lakehead University, 955 Oliver Road, Thunder Bay, P7B5E1 ON, Canada
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Roy S, Rhim JW. Carrageenan/agar-based functional film integrated with zinc sulfide nanoparticles and Pickering emulsion of tea tree essential oil for active packaging applications. Int J Biol Macromol 2021; 193:2038-2046. [PMID: 34774596 DOI: 10.1016/j.ijbiomac.2021.11.035] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 10/19/2022]
Abstract
A functional carrageenan/agar-based film was prepared by combining tea tree oil Pickering emulsion (PET) and zinc sulfide nanoparticles (ZnSNP). PET was formulated using tea tree essential oil stabilized with nanocellulose fibers. PET and ZnSNPs were uniformly dispersed in the binary polymer matrix and formed compatible films. The incorporation of ZnSNPs improved the mechanical strength, whereas PET slightly decreased the strength, but the combined addition of ZnSNP and PET maintained the mechanical strength with slightly improved flexibility. The addition of ZnSNP and PET, alone or in combination, slightly improved the water vapor barrier, water resistance, and thermal stability of the film. In addition, the carrageenan/agar-based composite membrane showed distinct antioxidant and antibacterial activity. The ZnSNP and PET incorporated binary composite films with enhanced physical and functional properties are likely to be used in active food packaging applications.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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Song T, Xiong Z, Shi T, Monto AR, Yuan L, Gao R. Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions. Gels 2021; 7:gels7040166. [PMID: 34698201 PMCID: PMC8544383 DOI: 10.3390/gels7040166] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/05/2021] [Accepted: 10/11/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, soluble soybean polysaccharides (SSPS) were employed together with multifrequency ultrasound to fabricate zein nanocomposites which were conducive to enhancing the stability of high internal phase emulsions (HIPEs). Compared with non-ultrasonic treated zein colloidal particle samples (132.23 ± 0.85 nm), the zein nanoparticles samples induced by dual-frequency ultrasound exhibited a smaller particle size (114.54 ± 0.23 nm). Furthermore, the particle size of the zein composite nanoparticles (256.5 ± 4.81) remarkably increased with SPSS coating, consequently leading to larger fluorescence intensity together with lower zeta-potential (-21.90 ± 0.46 mv) and surface hydrophobicity (4992.15 ± 37.28). Meanwhile, zein-SSPS composite nanoparticles induced by DFU showed remarkably enhanced thermal stability. Fourier transform infrared (FTIR) spectroscopy and Circular dichroism (CD) spectroscopy were also used to characterize zein-SSPS composite nanoparticles. The results confirmed that DFU combined with SSPS treatment significantly increased β-sheets (from 12.60% ± 0.25 b to 21.53% ± 0.37 c) and reduced α-helix content (34.83% ± 0.71 b to 23.86% ± 0.66 a) remarkably. Notably, HIPEs prepared from zein-SSPS nanocomposites induced by dual-frequency simultaneous ultrasound (DFU) at 40/60 kHz showed better storage stability. HIPEs stabilized by DFU induced zein-SSPS nanoparticles exhibited higher storage modulus (G') and loss modulus (G″), leading to lower fluidity, together with better stability contributing to the water-binding capacity and three-dimensional (3D) network structure of the HIPEs emulsion. The findings of this study indicate that this method can be utilized and integrated to further extend the application of zein and SSPS and explore HIPEs.
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Affiliation(s)
- Teng Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- College of Life Science, Anhui Normal University, Wuhu 241000, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- Correspondence: (L.Y.); (R.G.); Tel.: +86-511-887-802-01 (Y.L. & R.G.)
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (T.S.); (Z.X.); (T.S.); (A.R.M.)
- Correspondence: (L.Y.); (R.G.); Tel.: +86-511-887-802-01 (Y.L. & R.G.)
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Roy S, Rhim JW. Gelatin/agar-based functional film integrated with Pickering emulsion of clove essential oil stabilized with nanocellulose for active packaging applications. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127220] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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