Sustained-release mechanism of ß-Cyclodextrin/cationic cellulose-stabilized Pickering emulsions loaded with citrus essential oil.

ABSTRACT

Citrus oil (CO) is a commonly used natural flavor with high volatility, which is not conducive to sustained release under food environmental stress. This study constructed novel ß-cyclodextrin/cationic cellulose nanocrystal (ß-CD/C-CNC) complexes via noncovalent interaction, which were used to stabilize CO-loaded Pickering emulsions (PEß-CD/C-CNC). The C-CNC greatly improved the physical stability, droplet dispersion and viscoelasticity of PEß-CD/C-CNC by forming a tight network structure, as verified by rheological behavior. Moreover, C-CNC improved the wettability of ß-CD/C-CNC complexes and enhanced the interaction between adjacent ß-CD/C-CNC complexes. C-CNC also contributed to the interfacial viscoelasticity, hydrated mass, and layer thickness via the interfacial dilational modulus and QCM-D. ß-CD/C-CNC complexes adsorbed on the oil-water interface gave rise to a dense filling layer as a physical barrier, enhancing the sustained-release performance of PEß-CD/C-CNC by limiting diffusion of citrus essential oil into the headspace. This study provides new technical approaches for aroma retention in the food industry.