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Combining cellulose nanofibrils and galactoglucomannans for enhanced stabilization of future food emulsions
NTNU Norwegian University of Science and Technology, Norway.
University of Helsinki, Finland.
University of Helsinki, Finland.
RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design. NTNU Norwegian University of Science and Technology, Norway.ORCID iD: 0000-0003-2271-3637
2021 (English)In: Cellulose, ISSN 0969-0239, E-ISSN 1572-882X, Vol. 28, no 16, p. 10485-10500Article in journal (Refereed) Published
Abstract [en]

The use of wood-derived cellulose nanofibrils (CNFs) or galactoglucomannans (GGM) for emulsion stabilization may be a way to obtain new environmentally friendly emulsifiers. Both have previously been shown to act as emulsifiers, offering physical, and in the case of GGM, oxidative stability to the emulsions. Oil-in-water emulsions were prepared using highly charged (1352 ± 5 µmol/g) CNFs prepared by TEMPO-mediated oxidation, or a coarser commercial CNF, less charged (≈ 70 µmol/g) quality (Exilva forte), and the physical emulsion stability was evaluated by use of droplet size distributions, micrographs and visual appearance. The highly charged, finely fibrillated CNFs stabilized the emulsions more effectively than the coarser, lower charged CNFs, probably due to higher electrostatic repulsions between the fibrils, and a higher surface coverage of the oil droplets due to thinner fibrils. At a constant CNF/oil ratio, the lowest CNF and oil concentration of 0.01 wt % CNFs and 5 wt % oil gave the most stable emulsion, with good stability toward coalescence, but not towards creaming. GGM (0.5 or 1.0 wt %) stabilized emulsions (5 wt % oil) showed no creaming behavior, but a clear bimodal distribution with some destabilization over the storage time of 1 month. Combinations of CNFs and GGM for stabilization of emulsions with 5 wt % oil, provided good stability towards creaming and a slower emulsion destabilization than for GGM alone. GGM could also improve the stability towards oxidation by delaying the initiation of lipid oxidation. Use of CNFs and combinations of GGM and CNFs can thus be away to obtain stable emulsions, such as mayonnaise and beverage emulsions. © 2021, The Author(s).

Place, publisher, year, edition, pages
Springer Science and Business Media B.V. , 2021. Vol. 28, no 16, p. 10485-10500
Keywords [en]
Cellulose nanofibrils (CNFs), Galactoglucomannans (GGM), Nanocellulose, o/w emulsions, Stabilizers, Drops, Emulsions, Nanofibers, Oils and fats, Ostwald ripening, Oxidation, Stabilization, Wood, Cellulose nanofibril, Cellulose nanofibrils, Derived cellulose, Emulsion stabilization, Food emulsions, Galactoglucomannans, Good stability, O=w emulsions, Stabiliser, Emulsification
National Category
Polymer Technologies
Identifiers
URN: urn:nbn:se:ri:diva-56893DOI: 10.1007/s10570-021-04213-xScopus ID: 2-s2.0-85115440065OAI: oai:DiVA.org:ri-56893DiVA, id: diva2:1613520
Note

Funding details: Norges Forskningsråd, 245300; Funding details: SNS Nordic Forest Research, SNS; Funding text 1: This work has been funded by two projects. First, by the Research Council of Norway through the NANO2021 project NanoVisc (Grant no. 245300), initiated and led by RISE PFI, and partly funded by the companies Borregaard, Stora Enso, Mercer and the foundation Papirindustriens Forskningsinstitutt. And secondly, by SNS Nordic Forest Research, through the project ?Valorization of wood biorefinery products into novel functional hydrocolloids (WOOD-PRO)?. Borregaard is much appreciated for their contribution with the Exilva CNFs. The authors would like to give special thanks to Mamata Bhattarai, Hongbo Zhao and the rest of the research group at the Department of Food and Nutrition, University of Helsinki, for all their help and guidance in the laboratory.; Funding text 2: This work has been funded by two projects. First, by the Research Council of Norway through the NANO2021 project NanoVisc (Grant no. 245300), initiated and led by RISE PFI, and partly funded by the companies Borregaard, Stora Enso, Mercer and the foundation Papirindustriens Forskningsinstitutt. And secondly, by SNS Nordic Forest Research, through the project “Valorization of wood biorefinery products into novel functional hydrocolloids (WOOD-PRO)”. Borregaard is much appreciated for their contribution with the Exilva CNFs. The authors would like to give special thanks to Mamata Bhattarai, Hongbo Zhao and the rest of the research group at the Department of Food and Nutrition, University of Helsinki, for all their help and guidance in the laboratory.

Available from: 2021-11-22 Created: 2021-11-22 Last updated: 2023-05-25Bibliographically approved

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