Using Flammulina velutipes derived chitin-glucan nanofibrils to stabilize palm oil emulsion:A novel food grade Pickering emulsifier.
Int J Biol Macromol
; 164: 4628-4637, 2020 Dec 01.
Article
en En
| MEDLINE
| ID: mdl-32941906
We herein report chitin-glucan nanofibrils from edible mushroom Flammulina velutipes (CGNFs) as a novel stabilizer for palm oil Pickering emulsion (o/w, 30:70, v:v). Generally, these CGNFs being composed of glucose and glucosamine, are threadlike with 4.9 ± 1.2 nm wide and 222.6 ± 91.9 nm long. They were easily absorbed on the oil-water interface to form a compact layer around the oil droplets referring to Pickering emulsion. This emulsion presented shear-thinning and gel-like behaviors, wherein CGNFs concentration had a profound influence on the emulsion volume, droplet size, and stabilization index. Moreover, CGNFs showed an ability to stabilize the emulsion with a minimum of surface coverage approximately 30%. It indicated that moderate concentration of NaCl improved the emulsification effect, and the emulsion were stable in a large range of pH. These CGNFs are easy to prepare, eco-friendly and sustainable, which provides a potential for large-scale application of Pickering emulsion in food and nutraceuticals fields.
Palabras clave
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Aceite de Palma
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Quitina
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Flammulina
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Nanofibras
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Aditivos Alimentarios
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Glucanos
Idioma:
En
Revista:
Int J Biol Macromol
Año:
2020
Tipo del documento:
Article
País de afiliación:
China