Inhibition of oil digestion in Pickering emulsions stabilized by oxidized cellulose nanofibrils for low-calorie food design
作者： Bin Liu , Yanli Zhu , Jingnan Tian , Tong Guan , Dan Li
DOI: 10.1039/C9RA02417D
关键词:
摘要: Celluloses are renewable and biodegradable natural resources. The application of celluloses as oil-in-water Pickering emulsifiers is still quite limited. In this paper, cellulose nanofibrils (CNFs) with oxidation degrees (DOs) 52.8% 92.7% (DO50 DO90) were obtained from TEMPO-mediate for microcrystalline (MC). production carboxyl groups CNFs confirmed by FT-IR 13C solid-NMR. CNF-stabilized O/W emulsion showed excellent colloidal stability compared un-oxidized Turbiscan analysis. Additionally, emulsions stable properties in simulated intestinal fluid (SIF). Most importantly, vitro fatty acid release kinetics under SIF that have strong inhibitory lipid digestion behavior. Our results suggest the modification not only improves their emulsification activity but also promotes oil inhibition, providing inspiration designing developing low-calorie food products.
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