Combining cellulose nanofibrils and galactoglucomannans for enhanced stabilization of future food emulsions

Show full item record



Permalink

http://hdl.handle.net/10138/335384

Citation

Aaen , R , Lehtonen , M , Mikkonen , K S & Syverud , K 2021 , ' Combining cellulose nanofibrils and galactoglucomannans for enhanced stabilization of future food emulsions ' , Cellulose , vol. 28 , pp. 10485-10500 . https://doi.org/10.1007/s10570-021-04213-x

Title: Combining cellulose nanofibrils and galactoglucomannans for enhanced stabilization of future food emulsions
Author: Aaen, Ragnhild; Lehtonen, Mari; Mikkonen, Kirsi S.; Syverud, Kristin
Other contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition


Date: 2021
Language: eng
Number of pages: 16
Belongs to series: Cellulose
ISSN: 0969-0239
DOI: https://doi.org/10.1007/s10570-021-04213-x
URI: http://hdl.handle.net/10138/335384
Abstract: 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.
Subject: 416 Food Science
Emulsions
Polysaccharides
Lipid oxidation
Galactoglucomannans
Nanocellulose
Stability
Nanocellulose
Cellulose nanofibrils (CNFs)
Galactoglucomannans (GGM)
o
w emulsions
Stabilizers
MICROFIBRILLATED CELLULOSE
SPRUCE GALACTOGLUCOMANNANS
PICKERING EMULSIONS
NATIVE CELLULOSE
WATER
OXIDATION
WOOD
EXTRACTION
RHEOLOGY
FIBERS
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
Aaen2021_Articl ... gCelluloseNanofibrilsA.pdf 1.971Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record