Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredient

Abstract

Production of cellulose nanofiber (CNF) via the use of a more economical and less energy‐intensive means is desirable. Once formed, it is necessary to determine whether or not the prepared CNF would be capable of forming a Pickering emulsion as in the case of traditionally prepared nanofiber. In the present study, oil‐in‐water emulsions, namely, salad dressings, with CNF as a functional ingredient, were prepared. Lime residue powder as the source of dietary fiber was subject to high‐shear homogenization to form CNF suspension, which was then mixed with other ingredients. Different contents of fat (20%–40%), egg yolk (0%–4%), and lime residue powder (0%–4%) were tested. The formed CNF successfully acted as a Pickering emulsifier and allowed the production of salad dressings with desirable characteristics at 30%–40% fat, 2% egg yolk, and 2% lime residue powder. The dressings exhibited adequate physicochemical properties and remained stable throughout the storage period of 28 days. Practical Application The presently proposed means would allow the industry to produce cellulose nanofiber (CNF) in a more economical and less energy‐intensive manner. The so‐produced CNF exhibits comparable properties as traditionally prepared nanofiber and can be used as a stabilizer in food emulsions.

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

“…Notably, 2P–3F exhibited the highest pseudoplasticity. Similarly, reported that the highest lime residue powder concentration in salad dressing showed the highest apparent viscosity with shear thinning behavior.…”

Enhancing ice cream qualities with novel rice husk cellulose nanocrystal applications

“…There are two primary forms of nanocellulose: cellulose nanocrystals (CNC) and cellulose nanofibers (CNF). Notably, it has been proposed as a stabiliser in a range of food products, including ice cream (Sun et al ., 2015; Velásquez‐Cock et al ., 2019; Yu et al ., 2021), sterilised coconut milk (Kunchitwaranont et al ., 2019), meat sausages (Qi et al ., 2020) and salad dressing (Hongho et al ., 2023). Furthermore, nanocellulose demonstrates its versatility by contributing to the production of fillings, crisps, chips, wafers, biscuits, creams, puddings, soups, and much more (Perumal et al ., 2022).…”

Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil‐in‐water emulsion stabilizing capability from Centella asiatica

“…These properties make NFC a suitable candidate for use as an emulsifier and a stabilizer, among other additives and ingredients. Use of NFC as a Pickering emulsifier has indeed been successfully tested in an array of food emulsions, including coconut milk (Kunchitwaranont et al., 2019), mayonnaise (Choublab & Winuprasith, 2018), and salad dressing (Hongho et al., 2023).…”