Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals

文献类型： 外文期刊

第一作者： Han, Shuang

作者： Han, Shuang;Cui, Fengzhan;Ma, Cuicui;Wang, Yutang;Liu, Xuebo;Liu, Fuguo;McClements, David Julian;Wang, Xiaomei

作者机构：

关键词： Whey protein isolate fibrils; Cellulose nanocrystals; Nanotechnology; Self -assembly; Pickering emulsions; Curcumin

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.723； 五年影响因子：9.964 ）

ISSN： 0144-8617

年卷期： 2022 年 298 卷

页码：

收录情况： SCI

摘要： Edible proteins can self-assemble into fibrils, which can improve their performance as emulsifiers. However, they are limited in some food applications. We prepared whey protein isolate fibril-cellulose nanocrystal complexes (WPIF-CNC) by electrostatic complexation. The stabilities of emulsions prepared using either WPIF or WPIF-CNC were compared to evaluate the effect of complexation on emulsion formation and properties. Moreover, the potential of the emulsions to act as delivery systems for curcumin was investigated. WPIF and CNC were found to complex by hydrogen bonding, hydrophobic, and electrostatic interactions. The complexes formed were good Pickering stabilizers in oil-in-water emulsions. Emulsions formulated using the complexes were more resistant to creaming than those stabilized by WPIF. The complexes were able to form self-supporting gelled emulsions at 70 % oil concentration, which protected curcumin from photo-and thermal-degradation. Consequently, dual -fibrous complexes may have application in the food industry as novel emulsifiers for the creation of nutraceu-tical delivery systems.

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