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  • Title: Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate.
    Author: Angkuratipakorn T, Chung C, Koo CKW, Mundo JLM, McClements DJ, Decker EA, Singkhonrat J.
    Journal: Food Chem; 2020 Oct 15; 327():127039. PubMed ID: 32454273.
    Abstract:
    In this study, we investigated the tailoring of food emulsions using interactions between rice bran cellulose nanocrystals (CNCs) and lauric arginate (LAE), which is food-grade cationic surfactant. Complexes of anionic CNCs and cationic LAE (CNCs/LAE) were formed through electrostatic attraction which were characterized using isothermal titration calorimetry (ITC), turbidity, and zeta-potential measurements. The saturation complexes could be formed at ratios of 1:2 (w/w) CNCs-to-LAE. Furthermore, the physical and oxidative stability of oil-in-water emulsions containing lipid droplets coated by CNCs/LAE complexes was determined. Electrostatic complexes formed from 0.02% CNCs and 0.1% LAE produced stable Pickering emulsions that were resistant to droplet coalescence. It was also exhibited that 0.02% CNCs and 0.1% LAE complexes stabilized-emulsions was able to extend the lag phase to 20 days for lipid hydroperoxide and to 14 days for hexanal production. This study shows that food-grade Pickering emulsions with good stability can be produced by CNCs with LAE complexes.
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