Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil-in-water emulsion stabilizing capability from Centella asiatica.
Pickering stabilizer
chlorophylls
metal complexation
microstructure
physicochemical properties
viscoelasticity
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Jul 2023
Jul 2023
Historique:
revised:
02
05
2023
received:
16
02
2023
accepted:
10
05
2023
medline:
17
7
2023
pubmed:
30
5
2023
entrez:
30
5
2023
Statut:
ppublish
Résumé
Nanofibrillated cellulose (NFC) gels simultaneously exhibiting Pickering stabilizing capability and thermally stable green color were developed for use as food additive in thermally processed food emulsion requiring the expression of color. Chopped Centella asiatica plant was mixed with zinc amino acid chelate solution and subject to autoclaving at 130°C for 2 h to form zinc-chlorophylls complex and to remove noncellulosic components. Autoclaved sample was high-shear homogenized at 26,000 rpm for 15 min and microfluidized at either 80, 120, or 160 MPa for 5 passes. An increase in microfluidization pressure resulted in a decrease in NFC diameters; microfluidization at 160 MPa did not nevertheless yield any further reduction in the diameters when compared with that at 120 MPa. From energy consumption point of view, microfluidization at 120 MPa for 5 passes was then noted as optimal condition for preparation of NFC coloring gel; NFC with diameters of 8-42 nm and crystallinity index of 35% was obtained. Freshly prepared gel exhibited gel-like behavior and dark green color. Heating at 121°C for 1 h did not affect diameters, viscoelasticity, and color of the gel. Addition of the gel at 0.9% or 1.2% (w/w) into soybean oil-in-water emulsion, in combination with high-shear homogenization at 18,000 rpm for 5 min, resulted in adequate emulsion stability. The emulsion exhibited stable dark green color and no phase separation after heating at 121°C for 1 h and during storage for 8 weeks. PRACTICAL APPLICATIONS: Information presented here can serve as a guideline for further development of a multifunctional food ingredient exhibiting thermally stable green color and oil-in-water emulsion stabilizing capability. In other words, one simple ingredient can serve at the same time as both natural food colorant and emulsion stabilizer.
Identifiants
pubmed: 37248778
doi: 10.1111/1750-3841.16621
doi:
Substances chimiques
Cellulose
9004-34-6
Emulsions
0
Excipients
0
Zinc
J41CSQ7QDS
Water
059QF0KO0R
Gels
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3036-3048Subventions
Organisme : National Science and Technology Development Agency
ID : P-20-52263
Informations de copyright
© 2023 Institute of Food Technologists.
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