Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk

Abstract

Feasibility of using nanocellulosic fiber (NF) from lime residues as a stabilizer for oil-in-water emulsion was investigated. One-step process to simultaneously prepare an emulsion and NF is proposed. NF could spontaneously form by adding appropriately prepared fiber powder into the test emulsion viz. coconut milk, which was subsequently subject to homogenization and sterilization. Properties of the samples, that is, microstructure, rheological properties, emulsion stability, and color, after sterilization and after 8-week storage at 30°C were determined. Sterilized samples exhibited pseudoplastic behavior. Samples containing higher NF concentrations exhibited higher viscosity; viscosity remained constant throughout the whole storage period. High emulsion stabilities (>97%) were observed for samples containing 0.4 to 0.8% (w/v) of NF. L * , C * , and h * of the samples were 79 to 80, 8 to 10, and 90, respectively. Three-dimensional network of NF (diameters < 50 nm) attached to fat globule surfaces formed during homogenization is postulated to help stabilize the emulsions.

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

“…A decrease in the oil droplet size of an oil‐in‐water emulsion with an increase in nanocellulose content was also observed by Kunchitwaranont et al. (2019) and Bai et al. (2019).…”

“…Fat globules in the emulsions with larger amounts of the added fiber were smaller and of more uniform sizes than those in the emulsions with smaller amounts of the fiber. A decrease in the oil droplet size of an oil-in-water emulsion with an increase in nanocellulose content was also observed by Kunchitwaranont et al (2019) and Bai et al (2019).…”

Feasibility of using exogenous pectin to improve water redispersibility and viscoelasticity of reconstituted dried nanofibrillated cellulose from cabbage outer leaves

“…Nanofibrillated cellulose (NFC) is cellulose that exhibits long, flexible and entangled fibres with diameters in the range of 1–100 nm (Khalil et al ., 2014). NFC can be used in many application areas of food, including its role as a stabiliser in salad dressing (Turbak et al ., 1985), whipped cream (Koh & Hayama, 1997), ice cream (Velásquez‐Cock et al ., 2009) and coconut milk (Kunchitwaranont et al ., 2019).…”

Comparative evaluation of the effect of microfluidisation on physicochemical properties and usability as food thickener and Pickering emulsifier of autoclaved and TEMPO‐oxidised nanofibrillated cellulose

“…Kunchitwaranont et al . (2019), for instance, successfully used NFC prepared from lime residue as a stabiliser for coconut milk, which is an oil‐in‐water (O/W) emulsion of industrial interest.…”

“…Due to the three-dimensional network and hydrophilic nature of cellulose, NFC has also been applied as a stabiliser in emulsions (Costa et al, 2018). Kunchitwaranont et al (2019), for instance, successfully used NFC prepared from lime residue as a stabiliser for coconut milk, which is an oil-in-water (O/W) emulsion of industrial interest.…”