Interfacial properties of green leaf cellulosic particles

Tenorio, Angélica Tamayo; Gieteling, Jarno; Nikiforidis, Constantinos V.; Boom, R.M.; Goot, Atze Jan van der

doi:10.1016/j.foodhyd.2017.04.030

Cited by 50 publications

(22 citation statements)

References 43 publications

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“…[26][27][28] Hence the emulsifying property of the CMFs could be attributed to the proteinaceous fractions that are covalently bound to the polysaccharide chain, 29 possibly giving them ability to adsorb on the oil droplets. 19 The confocal micrographs show that both proteins and CMFs can be found adsorbed on the oil droplets, it could be then inferred that the proteinaceous moieties on the microfibril backbone allows the CMFs to adsorb at the oil droplet interface. This synergetic action of proteins and microfibrils has also been observed in the case of protein-covered cellulose nanocrystals: they have been shown to improve the emulsification of stable high internal phase emulsions thanks to the amphiphilic moieties of the proteins on the nanocrytals.…”

Section: Stability Of the Emulsionsmentioning

confidence: 99%

“…Preparation of concentrated emulsions has been reported using cellulose nanocrystals 8,10 but reports of the use of purified cellulose microfibrils only use oil concentrations under 15 wt % and CMF concentrations under 1 wt %. [18][19][20] To explain why it is possible to obtain concentrated emulsions using a plant cell wall dispersion containing deagglomerated CMFs we look first at the microstructure of said emulsions. Emulsions stained with Direct Yellow for the cellulosic particles and with Rhodamine B for the proteinaceous materials show that both cellulose and proteinaceous materials surround the oil droplets (Figures 2a and 2b).…”

Section: Stability Of the Emulsionsmentioning

confidence: 99%

“…Studies on the ability of high aspect ratio microfibrils to stabilize emulsions have shown that particle size plays an important role on their ability to stabilize emulsions. 19,31,32 Small particles nanorods stabilize emulsions by forming a dense layer around droplets as they can align around the droplets, leading to high coverage (80 to 100%). 31,32 Longer and stiff particles on the other hand can only give partial coverage and stabilize emulsions by forming an interconnected network of droplets.…”

Section: Stability Of the Emulsionsmentioning

confidence: 99%

“…18 Milder processing conditions involving solvent extraction have also been used to extract cellulosic particles and prepare emulsions that are stable both against coalescence and creaming at oil concentrations lower than 15 vol %. 19,20 From a sustainability and naturalness point of view, however, it is highly desirable to utilize CMFs from primary plant cell wall materials coming from byproducts and without further purification. The CMF found in primary plant cell wall materials can be found in wide class of bio-based materials, including fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Unravelling the Mechanism of Stabilization and Microstructure of Oil-in-Water Emulsions by Native Cellulose Microfibrils in Primary Plant Cells Dispersions

Nomena

Remijn

Rogier

et al. 2018

ACS Appl. Bio Mater.

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It is long known that oil-in-water emulsions can be stable against coalescence in homogenized plant cell wall dispersions due to the presence of surface active biopolymers. When plant cell wall material is homogenized to the extent of deagglomeration of the cellulose microfibrils (CMFs), a much more complex dispersed system is obtained. Here we show that in such complex systems both surface active soluble polymers and individual CMFs are at the origin of this stabilization against coalescence, as they form a shell around the oil droplets providing Pickering-like stabilization. Individual CMFs and bundles of them in the presence of soluble biopolymers form a hybrid network in the continuous phase linking the droplets, creating a viscoelastic network that prevents the droplets from coalescing. Depletion induced attraction caused by soluble biopolymers and dispersed CMFs induces the formation of oil droplet clusters at low CMF concentrations leading to a highly heterogeneous distribution of oil droplets. This effect diminishes at high CMF concentrations at which the strong viscoelastic network arrests the droplets. These findings are important steps towards controlling complex dispersed systems comprising CMF-polymers mixtures with a second liquid or solid dispersed phase.

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Section: Stability Of the Emulsionsmentioning

confidence: 99%

Section: Stability Of the Emulsionsmentioning

confidence: 99%

Section: Stability Of the Emulsionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Unravelling the Mechanism of Stabilization and Microstructure of Oil-in-Water Emulsions by Native Cellulose Microfibrils in Primary Plant Cells Dispersions

Nomena

Remijn

Rogier

et al. 2018

ACS Appl. Bio Mater.

View full text Add to dashboard Cite

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“…However, soy protein gels' elasticity increases when phenolic compounds are removed (Alu'datt, Rababah, & Alli, 2014). Furthermore, food industrial vegetable-based by-products have been used for protein isolation, such as apple pomace, oat bran, sugar beet leaves and orange pulp (Huc-Mathis, Journet, Fayolle, & Bosc, 2019;Tamayo Tenorio, Gieteling, Nikiforidis, Boom, & van der Goot, 2017;Wallecan, McCrae, Debon, Dong, & Mazoyer, 2015).…”

Section: Vegetable Proteinsmentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

192

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There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given.

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Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

Ospina‐Quiroga,

Coronas‐Lozano,

García‐Moreno

et al. 2024

J Sci Food Agric

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BACKGROUNDOlive and sunflower seeds are by‐products generated in large amounts by the plant oil industry. The technological and biological properties of plant‐based substrates, especially protein hydrolysates, have increased their use as functional ingredients for food matrices. This paper evaluates the physical and oxidative stabilities of 50 g·kg‐1 fish oil‐in‐water emulsions where protein hydrolysates from olive and sunflower seeds were incorporated at 20 g protein·kg‐1 as natural emulsifiers. Our goal was to investigate the effect of protein source (i.e. olive and sunflower seeds), enzyme (i.e. subtilisin and trypsin), and degree of hydrolysis (5%, 8% and 11%) on the ability of the hydrolysate to stabilize the emulsion and retard lipid oxidation over a 7‐day storage period.RESULTSThe plant protein hydrolysates displayed different emulsifying and antioxidant capacities when incorporated into the fish oil‐in‐water emulsions. The hydrolysates with DH 5%, especially those from sunflower seed meal, provided higher physical stability, regardless of the enzymatic treatment. For instance, the average D[3,2] values for the emulsions containing sunflower subtilisin hydrolysates at DH 5% only slightly increased from 1.21 ± 0.02 μm (day 0) to 2.01 ± 0.04 μm (day 7). Moreover, the emulsions stabilized with sunflower or olive seed hydrolysates at DH 5% were stable against lipid oxidation throughout the storage experiment, with no significant variation in the oxidation indices between days 0 and 4.CONCLUSIONSThese results support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil‐in‐water emulsions, providing both physical and chemical stability against lipid oxidation.This article is protected by copyright. All rights reserved.

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Interfacial properties of green leaf cellulosic particles

Cited by 50 publications

References 43 publications

Unravelling the Mechanism of Stabilization and Microstructure of Oil-in-Water Emulsions by Native Cellulose Microfibrils in Primary Plant Cells Dispersions

Unravelling the Mechanism of Stabilization and Microstructure of Oil-in-Water Emulsions by Native Cellulose Microfibrils in Primary Plant Cells Dispersions

Emergent food proteins – Towards sustainability, health and innovation

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

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