Influence of cellulose nanofibrils on the structural elements of ice cream

Velásquez-Cock, J.; Serpa, A.; Vélez, Lina María; Gañán, Piedad; Hoyos, Catalina Gómez; Castro, Cristina; Duizer, Lisa; Goff, H. Douglas; Zuluaga, Robín

doi:10.1016/j.foodhyd.2018.07.035

Cited by 96 publications

(50 citation statements)

References 52 publications

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“…Researchers have put significant effort into the production and manufacturing of high‐performance composites based on nanocellulose . This particular research field has garnered a great level of interest in the materials science community that does not appear to be relenting, proven by the increasing number of scientific contributions in the field as shown in Figure .…”

Section: Introductionmentioning

confidence: 99%

Thermal properties of nanocellulose‐reinforced composites: A review

Gan

Sam

Abdullah

et al. 2019

J of Applied Polymer Sci

201

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Nanocellulose has received increasing attention in science and industry in recent years as a nanoscale material for the reinforcement of polymer matrix composites due to its superior mechanical properties, renewability, and biodegradability. New nanocellulose sources, modifications, and treatments are under development to reduce the high energy required during production and to create a more suitable industrial-scale production process. Thus, this paper reviews plant-based nanocellulose composites and their properties, with a focus on their thermal-related characteristics. The purpose of this review is to establish for readers the impact of the incorporation of nanocellulose on the thermal and dynamic mechanical properties of nanocellulose composites. Understanding of the thermal properties is important for researchers to assess the suitability of the nanocomposites for a variety of applications in response to new and evolving societal requirements.The first NFC was produced from wood by using high-pressure homogenization without any pretreatment. 11,12 However, this method is a very energy-intensive process. Therefore, chemical treatments such as 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO) oxidation combined with mechanical and chemical

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Section: Introductionmentioning

confidence: 99%

Thermal properties of nanocellulose‐reinforced composites: A review

Gan

Sam

Abdullah

et al. 2019

J of Applied Polymer Sci

201

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“…Bahramparvar and Tehrani ()tabulated values for 17 different mixes and showed K varied from 0.03 to 21.1 Pa s n , and n from 0.34 to 0.77. Goff et al () showed that addition of hydrocolloid produced greater mix viscosity in mixes, but reduced storage ( G′ ) and loss ( G ″) in the frozen ice cream, BahramParvar, Tehrani, Razavi, and Koocheki (), when examining complex mixtures of three stabilizers, found that for any single stabilizer, increasing the concentration increased the apparent viscosity, and even nongum stabilizers like nanocellulose have been shown to have this effect on mix viscosity(Velásquez‐Cock et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Stabilizers are thought to facilitate the formation of a gel or gel‐like structure in the mix which is then maintained in the frozen product. This matrix helps increase viscosity, improve air‐holding capacity, reduce the formation of large ice crystals and in many cases positively impact the sensory qualities of the product (Eisner, Wildmoser, & Windhab, ; Goff et al, ; Rizzo, ; Velásquez‐Cock et al, ).…”

Section: Introductionmentioning

confidence: 99%

Microfluidization of full‐fat ice cream mixes: Effects on rheology and microstructure

Cavender

Kerr

2019

J Food Process Engineering

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Full-fat ice cream mixes with xanthan or locust bean gum (LBG) were subject to microfluidization at 220-250 MPa, then formed into ice cream. Particle size increased with average values increasing from 2.64 to 3.93 μm for xanthan mixes, and 2.51 to 4.72 μm for LBG mixes, suggesting interaction between polysaccharide and protein components that then aggregate at the lipid interface. Microfluidization marginally increased the shear-thinning behavior of mixes while dramatically increasing consistency, with xanthan mixes increasing from K = 1.34 to 13.21 Pa s n , and LBG mixes from 0.127 to 10.64 Pa s n . Oscillatory tests showed the ice cream from microfluidized mixes were softer, with G 0 decreasing four-fold for microfluidized xanthan-based ice cream. All samples showed G 0 and G 00 increased with frequency for samples at −10 C, with G 00 generally greater than G 0 , and suggesting a transition-toflow region over the frequency range of 0.1-100 Hz. Transmission electron microscopy showed that hair-like structures present on casein were lost after microfludization, potentially enhancing aggregation of protein. Scanning electron microscopy also showed distinct differences between ice cream made from control and microfluidized mixes. Overall, the changes observed were more pronounced in the LBG formulation, which we believe is due to the differences in structure between the two gums. Practical ApplicationsHydrocolloid stabilizers are a common ingredient of ice cream. This work shows that high-pressure homogenization can be used to alter the nature of protein-polysaccharide interactions in ice cream mix, ultimately increasing mix viscosity and component interactions. Previous work has shown this can improve ice cream creaminess and sensory properties. Alternately, this work suggests that desirable ice cream properties could be attained with lower levels of stabilizers by using microfluidization.

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“…For the preparation of alginate/CNF blends, alginate solutions of two different concentrations of Cocoa CNFs (0.1% and 0.3% w/v) were added and homogenized at 20,000 rpm for 3 min using an Ultra Turrax T25 (IKA ® WERKE, Germany) homogenizer. The concentrations of sodium alginate, glycerol, and cocoa shell nanofibrils were chosen according to previous works [28].…”

Section: Preparation Of Film/coating Solutionsmentioning

confidence: 99%

Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products

et al. 2020

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Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application on Andean blueberry (a promissory wild blueberry). Cocoa by-products were valorized through the isolation of their CNFs, and these were incorporated in the edible coatings. Edible coating formulations were based on blends of alginate (2% w/v), CNFs (0%, 0.1%, or 0.3%), glycerol, and water. In addition, stand-alone films were prepared, and their light and water vapor barrier properties were studied before applying the coating on the fruit surface. The results show that the addition of CNFs caused a significant decrease in the transparency and the water vapor permeability of the alginate films. After applying on the Andean blueberry fruits, the alginate and alginate/CNF coatings enhanced the appearance and the firmness of the fruits. Moreover, they significantly reduced the respiration rate and the water loss of the Andean blueberries throughout the 21 days of refrigerated storage. Alginate and alginate/CNFs coatings may be considered a useful alternative for the delay of the postharvest deterioration of Andean blueberries.

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Influence of cellulose nanofibrils on the structural elements of ice cream

Cited by 96 publications

References 52 publications

Thermal properties of nanocellulose‐reinforced composites: A review

Thermal properties of nanocellulose‐reinforced composites: A review

Microfluidization of full‐fat ice cream mixes: Effects on rheology and microstructure

Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products

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