来自柑橘纤维和甘草酸的全天然植物纳米纤维，用于稳定食用乳液凝胶,ACS Sustainable Chemistry & Engineering

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来自柑橘纤维和甘草酸的全天然植物纳米纤维，用于稳定食用乳液凝胶
ACS Sustainable Chemistry & Engineering ( IF 7.1 ) Pub Date : 2023-08-04 , DOI: 10.1021/acssuschemeng.3c00704
Ruijie Du ₁ , Yang Liu ₂ , Qing Li ₁ , Jialing Chen ₁ , Xinke Yu ₁ , Zhili Wan _{1,

3} , Xiaoquan Yang ₁

Affiliation

从两种天然植物生物分子柑橘纤维（CF）和甘草酸（GA）获得的纤维状纳米结构（即纳米原纤维）是用于制造食品乳液和乳液凝胶的有效结构构件。在这项工作中，研究了 CF 和 GA 纳米纤丝组合的乳液特性，以了解这种独特的双纳米纤丝系统之间的纤丝间相互作用对乳液凝胶形成和稳定的影响。所得结果表明，用纳米纤丝混合物制成的可食用乳液凝胶的结构和功能特性高度依赖于刚性半结晶CF纳米纤丝和柔软半柔性GA纳米纤丝之间的相互作用。在低 GA 浓度（0.05–0.1 wt%）下，这两种纳米原纤维在界面处的同时吸附减小了油滴的尺寸，但增加了它们的不均匀性，导致凝胶结构较弱。相反，当 GA 浓度超过临界浓度（~0.25 wt%）时，具有较高界面活性的 GA 纳米纤丝主要主导界面吸附，形成更小且尺寸分布更均匀的乳液液滴。此外，通过这种双纳米原纤维系统内的多重氢键相互作用，在界面和连续相中形成致密有序的纤维网络，赋予乳液凝胶令人满意的机械性能和高粘弹性。特别是，连续网络似乎主要由 GA 纳米原纤维构成，CF纳米纤丝相互渗透到GA纤丝网络中，形成增强复合凝胶基质。这项研究强调了结合使用全天然、植物性纳米级构建块来开发具有许多可持续应用的可食用乳液凝胶。

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All-Natural, Plant-Based Nanofibrils from Citrus Fiber and Glycyrrhizic Acid for Stabilization of Edible Emulsion Gels

Fibrillar nanostructures (i.e., nanofibrils) obtained from two natural plant biomolecules, citrus fiber (CF) and glycyrrhizic acid (GA), are efficacious structural building blocks for fabricating food emulsions and emulsion gels. In this work, the emulsion properties of a combination of CF and GA nanofibrils were investigated to understand the effect of interfibrillar interactions among this unique dual nanofibril system on the emulsion gel formation and stabilization. The obtained results demonstrate that the structural and functional properties of edible emulsion gels made with the nanofibril mixtures are highly dependent on the interactions between rigid semicrystalline CF nanofibrils and soft semiflexible GA nanofibrils. At low GA concentrations (0.05–0.1 wt %), the simultaneous adsorption of these two nanofibrils at the interface decreases the size of oil droplets but increases their inhomogeneity, leading to a weak gel structure. In contrast, when the GA concentration exceeds a critical concentration (∼0.25 wt %), the GA nanofibrils with higher interfacial activity mainly dominate the interfacial adsorption, forming smaller emulsion droplets with a more homogeneous size distribution. Further, the formation of compact and ordered fibrous networks at the interface and in the continuous phase through multiple hydrogen-bonding interactions within this dual nanofibril system endows the emulsion gels with satisfactory mechanical properties and high viscoelasticity. Particularly, the continuous network appears to be predominantly constructed by the GA nanofibrils, and the CF nanofibrils interpenetrate into the GA fibrillar network, forming the reinforced composite gel matrix. This study highlights the combined use of all-natural, plant-based nanoscale building blocks for the development of edible emulsion gels with many sustainable applications.

更新日期：2023-08-04

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