Palm-based nanocrystal cellulose-stabilized Pickering emulsions: investigating characteristics, stability and in vitro digestion for potential application as substitution of coconut milk

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-03-09 DOI:10.1002/jsfa.14200

Wai-Ting Chong, Lee Fong Siow, Eng-Seng Chan, Beng Ti Tey, Yee-Ying Lee

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Abstract

Background

Coconut milk encounters challenges related to global sustainability and its high fat content, which may potentially have adverse effects on health. Nanocrystal cellulose (NCC) has gained attention due to its amphiphilic nature, high aspect ratio and large elastic modulus, making it a beneficial natural stabilizer for emulsion stabilization. Recent studies have demonstrated that NCC plays a role in modulating gastrointestinal digestion. Therefore, this study aims to produce a Pickering emulsion stabilized by NCC (NCC-PE) as a potential substitute for coconut milk. The study evaluated the capability of NCC in stabilizing a Pickering emulsion. NCC-PE was exposed to simulated gastrointestinal digestion and the results were compared with those for lecithin-stabilized Pickering emulsion and commercial coconut milk.

Results

In terms of d₃₂, viscosity and creaming index, 4 g kg⁻¹ of NCC effectively stabilized 200 g kg⁻¹ (20%) of palm oil to formulate Pickering emulsions with a mean d₃₂ of 4 μm and zeta potential of −49.09 ± 1.63 mV and demonstrating high stability against creaming. NCC-PE remains stable for at least 14 days when stored at room temperature (25 °C). The d₃₂ and zeta potential of Pickering emulsions were evaluated under different pH (4–10), temperature (−18 to 75 °C) and ionic strength (0–250 mmol L⁻¹), exhibiting satisfactory performance and high stability against creaming, except at pH 2 and 100 °C. Results indicated slower lipid hydrolysis in NCC-PE (62.47 ± 2.5%) compared with coconut milk (67.9 ± 1.14%) in a simulated gastrointestinal model.

Conclusion

Our results highlight the potential of NCC-PE to act as substitute for coconut milk, influencing the release of free fatty acids. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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棕榈基纳米晶纤维素稳定皮克林乳剂：研究特性、稳定性和体外消化作为椰奶替代品的潜在应用。

背景：椰奶面临着与全球可持续性和其高脂肪含量相关的挑战，这可能对健康产生不利影响。纳米晶纤维素（NCC）由于其两亲性、高纵横比和大弹性模量而受到人们的关注，使其成为一种有益的乳液稳定剂。最近的研究表明，NCC在调节胃肠道消化中起作用。因此，本研究旨在制备一种NCC稳定的皮克林乳（NCC- pe），作为椰奶的潜在替代品。研究了NCC稳定皮克林乳状液的能力。将NCC-PE暴露于模拟胃肠道消化，并与卵磷脂稳定皮克林乳剂和商业椰奶的结果进行比较。结果：在d32、粘度和成乳指数方面，4 g kg-1的NCC有效地稳定了200 g kg-1（20%）的棕榈油，形成了平均d32为4 μm、zeta电位为-49.09±1.63 mV的皮克林乳液，具有较高的成乳稳定性。NCC-PE在室温（25°C）下保存至少14天。在pH（4 ~ 10）、温度（-18 ~ 75℃）和离子强度（0 ~ 250 mmol L-1）条件下对皮克林乳状液的d32电位和zeta电位进行了评价，除pH为2和100℃外，均表现出良好的乳化性能和较高的稳定性。结果表明，在模拟胃肠道模型中，NCC-PE的脂质水解（62.47±2.5%）比椰奶（67.9±1.14%）慢。结论：NCC-PE具有替代椰奶、影响游离脂肪酸释放的潜力。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.