Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion

Bai, Long; Lv, Shanshan; Xiang, Wenchao; Huan, Siqi; McClements, David Julian; Rojas, Orlando J.

doi:10.1016/j.foodhyd.2019.04.039

Cited by 101 publications

(75 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast, NCs with covalent surface modifications or through the adsorption of surfactants could hydrophobize its surface (contact angle, θ > 90Â • ), consequently stabilize foams or inverse and multiple emulsions. Many pioneering applications already employ nanocellulose-stabilized colloids, for instance, preparation of 3D-printing inks (Huan et al, 2018(Huan et al, , 2019, novel bio-nanocomposites (Reid et al, 2019;Bielejewska and Hertmanowski, 2020), and in gastric stable delivery systems (Bai et al, 2019;Liu and Kong, 2019), pertaining to NCs' outstanding stability and biocompatible nature. Xiang et al discovered that cellulose nanofibrils form more stable foams compared to cellulose nanocrystals, attributed to cellulose nanofibrils ability to spread into the bulk, ensuing enhanced interfacial and bulk elasticity (Xiang et al, 2019).…”

Section: Surface Modification Of Nanocellullosementioning

confidence: 99%

Nanocellulose: From Fundamentals to Advanced Applications

et al. 2020

View full text Add to dashboard Cite

Over the past few years, nanocellulose (NC), cellulose in the form of nanostructures, has been proved to be one of the most prominent green materials of modern times. NC materials have gained growing interests owing to their attractive and excellent characteristics such as abundance, high aspect ratio, better mechanical properties, renewability, and biocompatibility. The abundant hydroxyl functional groups allow a wide range of functionalizations via chemical reactions, leading to developing various materials with tunable features. In this review, recent advances in the preparation, modification, and emerging application of nanocellulose, especially cellulose nanocrystals (CNCs), are described and discussed based on the analysis of the latest investigations (particularly for the reports of the past 3 years). We start with a concise background of cellulose, its structural organization as well as the nomenclature of cellulose nanomaterials for beginners in this field. Then, different experimental procedures for the production of nanocelluloses, their properties, and functionalization approaches were elaborated. Furthermore, a number of recent and emerging uses of nanocellulose in nanocomposites, Pickering emulsifiers, wood adhesives, wastewater treatment, as well as in new evolving biomedical applications are presented. Finally, the challenges and opportunities of NC-based emerging materials are discussed.

show abstract

Section: Surface Modification Of Nanocellullosementioning

confidence: 99%

Nanocellulose: From Fundamentals to Advanced Applications

et al. 2020

View full text Add to dashboard Cite

show abstract

“…In contrast, Pickering emulsions stabilized by various edible particles, such as cellulose nanocrystals (Bai et al, 2019;Liu, Kerr, & Kong, 2019) and cellulose nanofibers (Winuprasith et al, 2018), have been found to be better at delaying lipid digestion. For instance, Bai et al (2019) constructed a corn oil-in-water emulsion stabilized by cellulose nanocrystals (CNC), which was subject to a simulated GIT model to assess lipid digestion behavior. The results showed that compared to a gum arabic-stabilized emulsion, the CNC-stabilized Pickering emulsion exhibited a slower initial rate of lipid digestion and finally fewer amounts of FFAs were released.…”

Section: Modulation Of Lipid Digestionmentioning

confidence: 96%

“…For instance, Bai et al. () constructed a corn oil‐in‐water emulsion stabilized by cellulose nanocrystals (CNC), which was subject to a simulated GIT model to assess lipid digestion behavior. The results showed that compared to a gum arabic‐stabilized emulsion, the CNC‐stabilized Pickering emulsion exhibited a slower initial rate of lipid digestion and finally fewer amounts of FFAs were released.…”

Section: Health Aspectsmentioning

confidence: 99%

“…Protein-based emulsifiers may undergo proteolysis when they travel through the gastric intestinal tract (GIT) and moreover, they can also be easily displaced by surface-active bile salts in the small intestine (Sarkar, Horne, & Singh, 2010;Sarkar, Ye, & Singh, 2016;Singh & Sarkar, 2011). In contrast, Pickering emulsions stabilized by various edible particles, such as cellulose nanocrystals (Bai et al, 2019;Liu, Kerr, & Kong, 2019) and cellulose nanofibers (Winuprasith et al, 2018), have been found to be better at delaying lipid digestion. For instance, Bai et al (2019) constructed a corn oil-in-water emulsion stabilized by cellulose nanocrystals (CNC), which was subject to a simulated GIT model to assess lipid digestion behavior.…”

Section: Modulation Of Lipid Digestionmentioning

confidence: 99%

“…The results showed that compared to a gum arabic‐stabilized emulsion, the CNC‐stabilized Pickering emulsion exhibited a slower initial rate of lipid digestion and finally fewer amounts of FFAs were released. This phenomenon could be explained by multiple effects: (a) inhibition of bile salt and lipase adsorption due to the irreversible adsorption of CNC to the lipid droplet; (b) a reduced available surface area for the bile salts and lipase to bind as a result of the coalescence and flocculation of the lipid droplets; and (c) suppressed lipolysis because of accumulation of FFAs at the lipid droplet surfaces (Bai et al., ). Furthermore, it has been found that the ability of natural proteins (for example, whey protein isolate) in delaying lipid digestion can be enhanced by coating with cellulose nanocrystals (Sarkar, Li, Cray, & Boxall, ).…”

Section: Health Aspectsmentioning

confidence: 99%

See 2 more Smart Citations

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

show abstract