Recent development in food emulsion stabilized by plant-based cellulose nanoparticles |
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| Institution: | 1. Key Laboratory of Bio-Based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, 150040, PR China;2. State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China;3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China;4. Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA;5. Bioproducts Institute, Department of Chemical & Biological Engineering, Department of Chemistry, and Department of Wood Science, The University of British Columbia, Vancouver, British Columbia, V6T 1Z3, Canada;6. Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076, Aalto, Finland;1. State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, People''s Republic of China;2. Department of Food Science, Harper Adams University, Newport, Shropshire, TF10 8NB England, United Kingdom;1. VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044, VTT, Finland;2. Ugelstad Laboratory, Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway;3. Materials Chemistry of Cellulose, Department of Forest Products Technology, Aalto University, Espoo, Finland;1. Department of Chemical & Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, USA;2. Department of Byproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076 Aalto, Espoo, Finland;3. Bioproducts Institute, Departments of Chemical and Biological Engineering, Chemistry and Wood Science, University of British Columbia, Vancouver, BC V6T 1Z3, Canada;1. Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, 04469, United States;2. Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, 27695, United States;1. Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand;2. Department of Chemistry, University of Massachusetts, Amherst, MA 01003, United States;3. Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand;4. Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States |
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| Abstract: | In this review, we discuss the application of cellulose nanoparticles as a sustainable and cost-effective source of green stabilizers for formulation of foodstuff. Fibrillar cellulose nanocrystal and nanofibril stabilize Pickering systems because of their ability to adsorb at the oil/water interfaces, forming protective layers. They also form associative structures in the continuous phase, increasing their viscoelastic properties and preventing flocculation. We describe the chemical and structural features of nanocelluloses and discuss the principles that support their utilization as stabilizers, especially in the context of recent prospects in food and health domains, given safety and regulatory advances. In addition, we describe the benefits of combining nanocelluloses with other food ingredients to extend their functional attributes. Particularly, nanocellulose-based Pickering emulsions are used to create edible soft materials with multiple functionalities. This article is expected to stimulate the use of nanocelluloses as functional ingredients to create food products with improved performance and novel properties. |
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| Keywords: | Food emulsions Cellulose nanocrystals Cellulose nanofibrils Pickering emulsions Cellulose nanoparticles |
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