Sustained-release mechanism of β-Cyclodextrin/cationic cellulose-stabilized Pickering emulsions loaded with citrus essential oil

文献类型： 外文期刊

第一作者： Liu, Ting

作者： Liu, Ting;Chen, Yuying;Feng, Liping;Wang, Fengzhang;Wang, Yanqi;Zheng, Jinkai;Shang, Mengshan;Zheng, Jinkai;Bao, Yuming

作者机构：

关键词： Citrus essential oil; Cellulose nanocrystal; Pickering emulsion; Interfacial characterization; Sustained-release

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 460 卷

页码：

收录情况： SCI

摘要： Citrus oil (CO) is a commonly used natural flavor with high volatility, which is not conducive to sustained release under food environmental stress. This study constructed novel beta-cyclodextrin/cationic cellulose nanocrystal (beta-CD/C-CNC) complexes via noncovalent interaction, which were used to stabilize CO-loaded Pickering emulsions (PE beta-CD/C-CNC). The C-CNC greatly improved the physical stability, droplet dispersion and viscoelasticity of PE beta-CD/C-CNC by forming a tight network structure, as verified by rheological behavior. Moreover, C-CNC improved the wettability of beta-CD/C-CNC complexes and enhanced the interaction between adjacent beta-CD/C-CNC complexes. C-CNC also contributed to the interfacial viscoelasticity, hydrated mass, and layer thickness via the interfacial dilational modulus and QCM-D. beta-CD/C-CNC complexes adsorbed on the oil-water interface gave rise to a dense filling layer as a physical barrier, enhancing the sustained-release performance of PE beta-CD/C-CNC by limiting diffusion of citrus essential oil into the headspace. This study provides new technical approaches for aroma retention in the food industry.

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