Fibrillated Cellulose via High Pressure Homogenization: Analysis and Application for Orodispersible Films

Lenhart, Vincent; Quodbach, Julian; Kleinebudde, Peter

doi:10.1208/s12249-019-1593-7

Cited by 14 publications

(7 citation statements)

References 47 publications

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“…This was in line with the work by Lenhart et al. (2020) who observed formation of a more viscous CNF gel during each additional homogenization cycle. Contrary to expectation, no observable changes in CNF viscosity were spotted when homogenization cycle increases to three and four cycles which can be attributed to the re‐agglomeration of cellulose fibers.…”

Section: Resultssupporting

confidence: 92%

“…As the fibers re-agglomerate together, less negatively charged functional groups will be exposed on the fiber aggregate surface, thus reducing the zeta potential measured. This justification was supported by Lenhart et al (2020) who reported that increasing number of HPH cycle beyond the optimum energy needed for cellulose fibrillation could cause re-agglomeration of CNF due to increase in exposed hydroxyl groups on CNF surface and the subsequent hydrogen bonding between functional groups. The re-agglomeration of CNF decreases the magnitude of negative charge on CNF surface, thus lowering its ability to confer to colloidal stability (Table 3).…”

Section: Zeta Potentialmentioning

confidence: 88%

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Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Lee

Tong

Tang

et al. 2022

Journal of Food Science

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Reducing fat intake from our daily diet serves to be an effective way to combat the rising obesity issue worldwide. Hence, reducing fat content in mayonnaise, a high fat food product, is one of the primary trends in the food industry. To date, research on the use of nanocellulose, a new and emerging form of fat mimetic, in mayonnaise formulation remains limited. This study sets out to formulate reduced fat 5%, 15%, and 30% mayonnaise using varying concentration of nanocellulose synthesized from palm pressed fiber followed by a 20‐day stability study. Nanocellulose was synthesized with particle size of 106.0 ± 18.7 nm and zeta potential of −72.5 ± 2.26 mV. It was used as fat mimetic in mayonnaise. Rheological analysis conducted showed that incorporation of nanocellulose into reduced fat mayonnaise formulation was able to counteract the loss of viscosity in mayonnaise caused by fat content reduction. This finding was further supported by the smaller oil droplets that are closely packed in reduced fat mayonnaise formulation when viewed under light microscope. Nonetheless, significant oil droplet coalescence was found in reduced fat mayonnaise formulations during storage period which could lead to loss of viscosity. Taken together, these findings suggest that CNF was able to act as fat mimetic upon formulation of mayonnaise but the same cannot be said during long term storage of mayonnaise. Practical Application We successfully isolated nanocellulose from palm biomass (palm pressed fiber) using green approach and used it as a fat replacer for preparation of 5%, 15%, and 30% reduced fat mayonnaise. A computation study revealed a strong binding affinity of the nanocellulose on the lipase active site essential to inhibit the digestion of fats and oils. Therefore, nanocellulose demonstrated a huge potential to be used as not only as fat replacer but also rheological modifier for the development of reduced fat or vegan foods.

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Section: Resultssupporting

confidence: 92%

Section: Zeta Potentialmentioning

confidence: 88%

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Lee

Tong

Tang

et al. 2022

Journal of Food Science

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“…Pelissari et al [ 38 ] who reported that the large freedom of motion after mechanical treatment favoured the growing of the size of cellulose crystallites, hence giving rise to the larger dimensions of the homogenised nanocellulose. This explanation was further supported by Lenhart et al [ 39 ] who found that higher number of cycles led to larger MCC particles due to a tendency to re-agglomerate. Recent studies investigated on the use a combination of enzymatic or acid hydrolysis coupled with high-pressure homogenization in the production of CNC also found to have slightly different results from the current study.…”

Section: Resultssupporting

confidence: 55%

Pickering emulsion stabilized by palm-pressed fiber cellulose nanocrystal extracted by acid hydrolysis-assisted high pressure homogenization

Chong

Soo

et al. 2022

PLoS ONE

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Palm pressed fibre (PPF) is a lignocellulose biomass generated from palm oil mill that is rich in cellulose. The present work aimed to combine acid hydrolysis followed by high-pressure homogenisation (HPH) to produce nanocrystal cellulose (CNC) with enhanced physicochemical properties from PPF. PPF was alkaline treated, bleached, acid hydrolysed and homogenised under high pressure condition to prepare CNC. The effects of homogenisation pressure (10, 30, 50, 70 MPa) and cycles (1, 3, 5, 7) on the particle size, zeta potential and rheological properties of CNC produced were investigated. HPH was capable of producing CNC with better stability. Results revealed that utilizing 1 cycle of homogenisation at a pressure of 50 MPa resulted in CNC with the smallest dimension, highest aspect ratio, moderate viscosity and exceptionally high zeta potential. Subsequently, 0.15% (CNC 0.15 -PE) and 0.30% (CNC 0.30 -PE) of CNC was used to stabilise oil-in-water emulsions and their stability was evaluated against different pH, temperature and ionic strength. All the CNC-stabilised emulsions demonstrated good thermal stability. CNC 0.30 -PE exhibited larger droplets but higher stability than CNC 0.15 -PE. In short, CNC with gel like structure has a promising potential to serve as a natural Pickering emulsifier to stabilise oil-in-water emulsion in various food applications.

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“…Natural biopolymers are again being explored as alternative and sustainable materials for many uses such as synthetic polymer replacements (Vinod et al, 2020), therapeutic applications, and electronic materials (de Amorim et al, 2020). HPH, sometimes with other techniques like enzymatic hydrolysis, has been successfully applied to the production of biopolymers such as nanocellulose (Kawee et al, 2018;Lenhart et al, 2020;Li et al, 2012;, starch nanoparticles (Ahmad et al, 2020;Apostolidis and Mandala, 2020;Shi et al, 2011;Wang et al, 2021), chitin nanofibers (Mushi et al, 2019;Ono et al, 2020;Salaberria et al, 2015;Satam and Meredith, 2021), and silk nanofibers (Uddin et al, 2020).…”

Section: Advanced Polymer Production and Processingmentioning

confidence: 99%

High Pressure Homogenization – An Update on its Usage and Understanding

Inguva

Grasselli²,

Heng

2022

Preprint

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Despite being a technology of several decades, high pressure homogenization (HPH) remains widely used in food and pharmaceutical industries, often as an essential unit operation in liquid product processing. Continual advances in the technology are made on multiple fronts, on equipment innovations by the manufacturers, new applications by users and advances in process understanding by multidisciplinary scientists alongside subject matter experts amongst industry practitioners. While HPH is comparatively simple conceptually, the homogenization process involves complex engineering physics which is influenced by the varied processing conditions and highly diverse inputs with each use-case requiring its own treatment. The successful application of a HPH process indubitably requires practitioners to draw upon insights from multiple domains and the optimization for each case. Thus, this timely review aims to outline the more recent trends and advancements in HPH process understanding and novel applications involving HPH from both academic and industrial perspectives.

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Fibrillated Cellulose via High Pressure Homogenization: Analysis and Application for Orodispersible Films

Cited by 14 publications

References 47 publications

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Pickering emulsion stabilized by palm-pressed fiber cellulose nanocrystal extracted by acid hydrolysis-assisted high pressure homogenization

High Pressure Homogenization – An Update on its Usage and Understanding

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