A sustainable and efficient emulsifier for vegetable oil-pickering emulsion based on cellulose nanoribbons

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2025-06-01 Epub Date: 2025-04-19 DOI:10.1016/j.foodres.2025.116479

Yang Zhao , Qingcheng Wang , Tian Liu , Peipei Wang , Igor S. Makarov , Mohammad Rizwan Khan , Jiaqi Guo , Wenyuan Zhu , Huining Xiao , Junlong Song

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Abstract

An emulsion stabilization technique based on molecularly thin cellulose nanoribbons (CR) is described, demonstrating superior emulsifying capability at concentrations as low as 0.05 %. The results show that CR enables the stabilization of oil-in-water emulsions that remain stable for over 60 days, even at high oil-to-water ratios. Rheological assessment reveals a shear-thinning profile and dominance of storage modulus (G') over loss modulus (G"), signifying the emulsions' viscoelastic nature and resistance to structural breakdown. In particular, emulsions containing 0.5 % CR presented exceptional centrifugal stability at 8000 rpm without oil leakage or emulsion breakage. In contrast, emulsions stabilized by cellulose nanocrystals (CNC) and nanofibrils (CNF) exhibited significantly reduced stability and viscosity. This study underscores CR's potential in creating eco-friendly, high-performance food-grade emulsions that meet the burgeoning demands for environmentally friendly and healthy foods.

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基于纤维素纳米带的可持续高效植物油榨油乳化剂

描述了一种基于分子薄纤维素纳米带（CR）的乳液稳定技术，在低至0.05%的浓度下表现出优异的乳化性能。结果表明，CR能够稳定水包油乳液，即使在高油水比下也能保持60天以上的稳定性。流变学评估显示，乳液具有剪切变薄的特征，且储存模量（G′）大于损耗模量（G′），这表明乳液具有粘弹性和抗结构破坏的特性。特别是，含有0.5% CR的乳剂在8000rpm时表现出优异的离心稳定性，没有漏油或乳剂破裂。相比之下，由纤维素纳米晶（CNC）和纳米原纤维（CNF）稳定的乳状液的稳定性和粘度明显降低。这项研究强调了CR在创造环保、高性能食品级乳剂方面的潜力，以满足对环保和健康食品日益增长的需求。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.