Camellia Oleifera shells derived nano cellulose crystals conjugated with gallic acid as a sustainable Pickering emulsion stabilizer.

Lately, emulsions with low-fat and natural stabilizers are predominant. This study extracted the nano cellulose crystals (NCs) from Camellia Oleifera shells, and their gallic acid (GA) conjugates were synthesized by free-radical grafting. Pickering emulsions were prepared using NCs 1 %, 1.5 %, 2.5 %, and gallic acid conjugates NC-GA1, NC-GA2, and NC-GA3 as stabilizers. The obtained nano cellulose crystals exhibited 18-25 nm, -40.01 ±â€¯2.45 size, and zeta potential, respectively. The contact angle of 83.4° was exhibited by NC-GA3 conjugates. The rheological, interfacial, and microstructural properties and stability of the Pickering emulsion were explored. NC-GA3 displayed the highest absorption content of 79.12 %. Interfacial tension was drastically reduced with increasing GA concentration in NC-GA conjugates. Rheological properties suggested that the low-fat NC-GA emulsions showed a viscoelastic behavior, increased viscosity, gel-like structure, and increased antioxidant properties. Moreover, NC-GA3 displayed reduced droplet size and improved emulsion temperature and storage stability (28 days) against phase separation. POV and TBARS values were reduced with the NC-GA3 (P < 0.05). This work confirmed that grafting phenolic compounds on NCs could enhance bioactive properties, which can be used in developing low-fat functional foods. NC-GA conjugates can potentially fulfill the increasing demand for sustainable, healthy, and low-fat foods.

A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns.

Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have a prime role in enhancing the organoleptic characteristics of the food products and minimizing the spread of microorganisms. These sustainable ingredients are crucial for a safer and healthier environment. These are created from proteins, polysaccharides, lipids, plasticizers, emulsifiers, and active substances. These are eco-friendly since made from innocuous material. Nanocomposite films are also beginning to be developed and support networks of biological polymers. Antioxidant, flavoring, and coloring compounds can be employed to improve the quality, wellbeing, and stability of packaged foods. Gelatin-enhanced fruit and vegetable-based ECFs compositions have the potential to produce biodegradable films. Root plants like cassava, potato, and sweet potato have been employed to create edible films and coatings. Achira flour, amylum, yam, ulluco, and water chestnut have all been considered as novel film-forming ingredients. The physical properties of biopolymers are influenced by the characteristics, biochemical confirmation, compatibility, relative humidity, temperature, water resistance, and application procedures of the components. ECFs must adhere to all regulations governing food safety and be generally recognized as safe (GRAS). This review covers the new advancements in ECFs regarding the commitment of novel components to the improvement of their properties. It is expected that ECFs can be further investigated to provide innovative components and strategies that are helpful for global financial issues and the environment.